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Saturday-Morning Egg Salad | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/07/18/saturday-morning-egg-salad
Eating Green for Life Blog. My Brother's Awesome Blog. July 18, 2010, 7:08 pm. Saturday Brunch Egg Salad! Makes a good 6 servings but you can halve the recipe. Servings: 6 large servings. 3 tablespoons finely chopped shallot. 2 tablespoons finely chopped fresh tarragon, or to taste. 2 teaspoons white-wine vinegar. 1/2 teaspoon salt, or to taste. 1/4 teaspoon black pepper, or to taste. Stir together eggs and remaining salad ingredients in a bowl with a fork. Serve on toasted bread or in pita for a sandwich.
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June | 2010 | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/06
Eating Green for Life Blog. My Brother's Awesome Blog. June 27, 2010, 12:00 pm. Note: I have to admit, I was surprised at how tasty this frittata was. I chalk it up to using all fresh ingredients from the Union Square Farmer’s Market but it may just be the recipe- you can tell me. The frittata doesn’t use many ingredients and took less than 20 minutes to prepare. It is best served warm but can be refrigerated and heated up in a pan or in the microwave. Time: under 20 minutes. 2 cups of arugula. For deter...
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Thai Cucumber Salad | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/08/19/thai-cucumber-salad
Eating Green for Life Blog. My Brother's Awesome Blog. August 19, 2010, 7:36 pm. Ingredient Note: English cucumbers are longer than most cucumbers. They don’t have the waxy outside an they also don’t have many seeds. They are perfect for salad use because you don’t have to peel them or remove the seeds. You can use 3 normal cucumbers if you can’t find English cucumbers. Just make sure to peel them and remove the seeds by spooning out the insides. Servings: 8 or more. 1/4 cup white wine vinegar. You are c...
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Caponata | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/07/29/caponata
Eating Green for Life Blog. My Brother's Awesome Blog. July 29, 2010, 12:42 pm. So Delicious on crusty bread, mixed into pasta, or (in my case) on polenta. This takes a bit of time to prepare but makes a lot of caponata that will keep well for up to a week, only getting better with time as the flavors meld together. I prefer it to the store bought variety that always tastes a bit artificial to me. 2 lb small Italian eggplants, peeled and cubed (1-inch cubes). 1 cup extra-virgin olive oil. Add celery and ...
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October | 2009 | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2009/10
Eating Green for Life Blog. My Brother's Awesome Blog. Pizza with Gorgonzola, Pears, and Arugula. October 31, 2009, 5:15 pm. 4 Stephanie servings, 6 normal serving. Ball of pizza dough (available at Whole Foods). Tbsp thyme (if you have fresh it will be better, but dried works as well). Lb of Havarti cheese. 2 pears, halved, cored, thinly sliced. Cup crumbled Gorgonzola cheese. Remove the pizza from the oven and top with the pears and the gorgonzola. October 12, 2009, 12:43 pm. While I was living in New ...
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July | 2009 | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2009/07
Eating Green for Life Blog. My Brother's Awesome Blog. July 27, 2009, 5:25 am. 2 pounds small potatoes, cubed into bite-size pieces. 8 ounces green beans, cut into 1 inch pieces. 1 lemon, juiced and zested. 2 tablespoons whole-grain mustard. Freshly ground black pepper, to taste. 1/3 cup extra virgin olive oil. 1/2 cup snipped fresh chives. Toss the potatoes and beans in the dressing, and serve warm. July 22, 2009, 1:43 pm. I use English Cucumbers because they do not have wax on the skin like traditional...
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Mushroom Ragu over Roasted Pepper Polenta | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/08/06/mushroom-ragu-over-roasted-pepper-polenta
Eating Green for Life Blog. My Brother's Awesome Blog. Mushroom Ragu over Roasted Pepper Polenta. August 6, 2010, 12:28 pm. Mushroom Ragu on Polenta. You can make the polenta a day before or the morning of. Once you are done with that, the ragu takes about 20 minutes to prepare. I mince the crimini mushroom stems after slicing off the end. Most people just throw the stems away but they add a huge amount of flavor to the ragu. Time: Polenta: 30 minutes chilling time, Ragu: 20 minutes. Servings: 2 to 3.
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January | 2010 | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/01
Eating Green for Life Blog. My Brother's Awesome Blog. Roasted Brussels Sprouts with Bacon-Horseradish Sauce. January 18, 2010, 6:42 pm. Brussels sprouts used to be my worst enemy at the dinner table. Then one night over wine and Gossip Girl, my friend Katie made these incredibly crispy and flavorful sprouts and I fell in love! This is a quick side dish that seems more difficult to prepare than it really is. Enjoy! 15 pounds Brussels Sprouts. 4 strips crisp-cooked bacon, finely chopped. Now that I am no ...
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The Salad that is Too Delicious to Only Take Ten Minutes To Make | Eating Green for Life Blog
https://eatinggreenforlife.wordpress.com/2010/08/11/the-salad-that-is-too-delicious-to-only-take-ten-minutes-to-make
Eating Green for Life Blog. My Brother's Awesome Blog. The Salad that is Too Delicious to Only Take Ten Minutes To Make. August 11, 2010, 9:26 pm. Sometimes you don’t want to cook. Sometimes you really just want to eat something delicious and not slave over a hot stove… especially when there are “Extreme Heat Warnings.”. I have felt that way for the majority of the summer, hence this recipe. This is It is not a heavy meal but put it on pita and you have great sandwiches or use it as a side salad.
