Archives Recipes

Peel and dice hard-boiled eggs. Add them to a mixing bowl.

Peel cucumber, cut it in half lengthwise, and scoop out the
seeded center, leaving just the outer meat. Dice the cucumber
and add it to the eggs.

Cut avocado in half. Take out the pit and gently cut avocado meat
lengthwise, then width-wise, not cutting through the avocado
skin. Gently peel the avocado skin off the meat and add avocado
cubes to the mixing bowl.

Use a grater on the outside peels of the limes to gather zest in
the serving bowl.

Juice both limes into the serving bowl.

Add the rest of the ingredients and toss lightly to distribute the
lime juice and zest evenly.

Add salt and pepper to taste.

Finely chop or shred the cabbage. Squeeze cabbage with your
hands. Julienne radishes and cucumbers.

Combine all ingredients, and season with salt and pepper.

Wash and dry the cucumbers.

Slice the cucumber down the middle lengthwise and using a
spoon, gently scrape out the insides.

Drain the water from the tuna cans and scoop them into a large
bowl. Mash the tuna and add the celery, onion, greek yogurt,
mayo, mustard, salt, and pepper. Add the optional herbs. Stir
these ingredients together.

Place tuna mixture in each half of the cucumber and garnish with
tomatoes.

Thoroughly rinse 4 collard leaves and set aside.

Preheat oven to 415º and line a baking sheet, or two if necessary,
with parchment.

Peel and chop sweet potatoes into 1/2″ chunks. In a large bowl,
toss with olive oil and seasonings. Arrange on a baking sheet
and bake for 30 minutes, tossing occasionally. When you can
poke them with a fork, they’re done.

Drain beans and mix with salt and garlic powder.

Spoon beans and sweet potatoes on top of a collard leaf. Add any
additional ingredients if desired and wrap it all up!

Roll collards into a large bundle. Slice into one-inch pieces.

Heat olive oil over medium heat.

Cook onions in skillet until onions soften.

Add tomatoes to pan and bring to a simmer.

Add collard greens and toss together.

Add water to the pan and simmer on medium heat for 20-30
minutes.

Season to taste.

Stack collard greens with larger leaves on the bottom. Tightly
roll stacks lengthwise, like a cigar. Using a knife, slice
crosswise as thinly as possible.

In a large skillet, heat oil and garlic over medium heat, stirring,
until garlic is golden brown, 2 to 3 minutes.

Add collard greens, folding with tongs so garlic gets tossed with
greens, and cook until greens start to wilt about 1 minute. Add
salt and continue folding until collard greens wilt and start to
release their moisture, 2 to 3 minutes. Transfer collards to a
serving bowl. Season with salt to taste and serve.

Heat a large non-stick skillet over medium-high heat and coat it in olive oil.

Add the onion and a pinch of salt, and cook, stirring regularly, until it
begins to brown. Add the green pepper and cook, adding a little water if it
starts to dry out until the vegetables are tender. Add the garlic and cook
for another minute.

Remove ¾ of a cup of the vegetables from the skillet and mix them in a bowl
with the fire-roasted tomatoes and a little salt and pepper to taste. Set
aside.

Add the rice, red beans, seasonings, and ¼ cup of bean-cooking liquid or
vegetable broth to the skillet. Reduce heat to very low and cook for about 10
minutes, stirring regularly and adding additional liquid if it starts to dry
out. Remove from heat.

Meanwhile, bring a large pot of water to boil. Trim the thick part of the
central rib of the collard leaves. In two batches of 6, place the collard
leaves into the boiling water so they are submerged. Boil for 3 minutes.
Remove with a slotted spoon and rinse in cool water. Repeat with remaining
leaves.

Preheat oven to 350 degrees.

Spoon the tomato mixture into the casserole dish. Place collard on top and
spoon in 2-3 tablespoons of the rice mixture and wrap.

Spoon the remaining tomato mixture over the roll and cover the baking dish
with aluminum foil. Bake at 350 for 40 minutes.

Bring a large pot of water to a boil, salt generously and add the collard
greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer,
transfer to a bowl of cold water and drain. Squeeze out excess water
and cut crosswise into thin ribbons.

Heat the olive oil over medium heat in a large lidded frying pan and add
the onion. Cook, stirring often, until it is tender and translucent, about
5 minutes, and add a generous pinch of salt, the red pepper flakes and
the garlic, Cook, stirring, until the garlic is fragrant, about 1 minute,
and add the collard greens and salt and pepper to taste.

When the greens begin to sizzle, turn the heat to low, cover and simmer
5 minutes. Add ½ cup water, cover and continue to simmer for another 5
to 10 minutes, stirring often, until the greens are tender. Taste and
adjust the seasonings.

Meanwhile, cook the pasta.

Before draining the pasta, ladle ½ cup of the cooking water from the pot
into the frying pan with the collard greens and onions.

Drain the pasta and toss with the greens. Top serving with parmesan to
taste.

Cook collards in a skillet and sauté for 2 to 3 minutes until wilted,
tossing regularly with tongs.

Bring a large pot of water to a boil. Add pasta and cook according to the
package. Drain.

Preheat oven to 400 degrees.

In a medium-large saucepan, melt butter over medium heat. Add flour
and whisk until well combined. Cook for 2 minutes. Gradually add milk,
continuing to whisk. Continue heating over medium heat, whisking
regularly, until the sauce begins to thicken. Add nutmeg and ½ of the
cheese to the sauce and whisk until the cheese is melted.

In a large bowl, mix cooked pasta, collards, and cheese sauce until
combined. Transfer the mixture to a 9”x13” baking dish. Top with the
leftover cheese. Transfer the dish to the oven and bake for 30 minutes.