Cooked escarole has a warm almost nutty flavour and is delightful mixed with eggs, This is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
I make this Salsa Verde to go with Courgette Frittata but it also goes well with grilled or steamed vegetables or on fresh or toasted bread. Vary the herbs according to what is in season, and adjust the tartness and flavourings to complement the dish you are serving it with. It is from ” The Green’s Cook Book” by Deborah Madison and Edward Espe Brown.
This is from one of my favourite vegetarian sources ” The Greens Cook Book” by Deborah Madison and Edward Espe Brown.
Another recipe from The Greens Cookbook and a great way to use courgettes in summer when they are plentiful.If you can find Scamorza cheese i recommend using it.
|1 ½ cups puy lentils||Lemon Vinaigtrette|
|1 carrot, finely diced||1 tbsp chopped mint|
|½ small onion, finely diced||3 tbsps chopped mixed herbs|
|1 bay leaf||Black pepper|
|1 clove garlic, peeled and finely chopped||Sherry vinegar to taste|
|Good pinch salt||225g feta cheese|
|2 medium red bell peppers||Olive oil for garnish|
|4 tbsps olive oil||2 eggs|
|1 onion, diced||4 tbsps freshly grated parmesan|
|Good pinch red chilli flakes||¾ cup coarse breadcrumbs|
|salt||3 tbsps butter|
|2 cloves garlic, finely chopped||225g spaghetti|
|12 green olives, chopped||3 oz smoked cheese, grated|
|2 tbsps parsley, chopped||Freshly ground black pepper|