Here’s the collard forest.
Posts By suwanneerose
April in Bloom
This petrea vine is stealing the show right now (petrea volubilis).
Radicchio Caesar Salad
Each summer we visit my husband’s family in Gloucester, Massachusetts. I always come home with ideas for recipes, like steaming clams in beer, or adding lemon aioli to lobster rolls.
Banana Coconut Crumble Muffins
I baked these muffins for you.
Mediterranean Seafood Soup
There are so many possibilities for the fish stock in my freezer, but I always find myself falling back on this soup. It’s a combination of bouillabaisse and cioppino; soups of fragrant broth and wine and seafood served piping hot with a loaf of bread.
Fish Broth
This is a basic, versatile broth. It’s very mild and can be used in place of chicken broth in most recipes. I use it in soups like gumbo, gazpacho and Thai wedding soup. It makes the most of your catch, and it doesn’t take as long as other bone broths.
Rainbow Collard Rolls with Spicy Peanut Sauce
Collards play second fiddle to kale most of the time, even though they’re nutritional equals. Kale leaves are ruffly, with a more mild flavor. But there is one culinary situation where collards trump kale: they make a much better wrapper. Collard leaves are big, flat, sturdy, and pliable.
Peppermint Patties and Homemade Mint Extract
We’re celebrating St. Patrick’s Day with family, friends, home-brew, and Irish food. I used to make Irish car bomb cupcakes.