17 Recipes Created by ARIANERA
Recipes I've contributed to SparkRecipes.com
Recipes in this Collection
I made this tonight with a mixture of turnip and radish greens accompanies by small white beans. The joy of this dish is the speed and versatility. Any combination of greens (chard, kale, radish) and beans (white, black, pinto) would be yummy. Serve mashed and spread on a crusty whole-grain bread or over pasta.Submitted by ARIANERA
Slightly lower fat version than the original recipe. I reduced the amount of butter and substituted flour and 2% milk for the heavy cream. Noodles included in the nutritional calculation.Submitted by ARIANERA
A tasty vegan entree. I made it from the large heads of curly arugula rather than baby greens.Submitted by ARIANERA
I combined two recipes - one for roasted radicchio with one for an orzo salad with raw radicchio. I find raw radicchio to be too bitter, so I roasted it first to bring out the sweetness and make sure it was cooked through. I cook approximately, so am eyeballing the measurements I give here - you may need to add more olive oil if the measured recipe comes out too dry.Submitted by ARIANERA
Adapted from http://www.fatfreevegan.com/stews/af-peanut.shtml
I used collards rather than the green-beans originally called for in the recipe included since that is what was included in the CSA box with all the sweet potatoes.Submitted by ARIANERA
My favorite thing to make from the last shreds of meat from the turkey carcass. It's also good with leftover roast chicken. This version is very mild, but you can spice it up with Tabasco Sauce, Jalepenos or other hot peppers.
The secret to the dish is a nicely flavored low sodium stock - preferably home-made and flavored with cumin. The sodium content is probably lower, since the nutritional info includes sodium from the canned beans and hominy that should be removed during the preparation.Submitted by ARIANERA
Sephardic Matzah Pie or Matzah Lasagna. Great use for all the extra parsley. The traditional recipe calls for ground lamb, more oil and more eggs.
While time-intensive to prepare, we have enjoyed Passover far more since discovering this recipe. Submitted by ARIANERA
Dairy-free moussaka adapted from The Book of Jewish Food by Claudia Rodan. The main change is to use lean ground turkey in place of ground lamb. Unlike the greek style moussaka, this recipe does not call for a Bechamel sauce. Submitted by ARIANERA