Main dish, Other

Swedish Yellow Split Pea Soup with Ham

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 17:50:58 +0000

This yellow split pea soup has fresh ginger to give it a bright flavor. Use the best ham you can find to get the most flavor.

Mozzarella en Carrozza

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:11:02 +0000

Mozzarella en Carrozza

Loosely translated as “mozzarella in a carriage,” Mozzarella en Carrozza is a fried mozzarella sandwich with a pungent anchovy-butter sauce. For this healthier rendition, we brown one side on the stovetop and finish the sandwich in a hot oven. The result: a crisp “carriage” and creamy, savory mozzarella filling. Enjoy with a glass of dry Italian white wine.

Chard Dumplings in Chive Broth

Erin McCormick-Interactive Producer — Wed, 16 Feb 2011 22:17:27 +0000

Chard Dumplings in Chive Broth

Sweet, tender leaves of early-season chard, caramelized onion and a salty bit of capicola fill these bite-size dumplings with flavor. Beet greens or kale would also work beautifully—just adjust the cooking time accordingly and add a little extra liquid if using tougher greens. This recipe makes 72 dumplings for 8 servings of soup. To save time and make the recipe for 4 servings, halve the filling amount and roll half as many dumplings.

Smoky Black Bean Soup

Erin McCormick-Interactive Producer — Wed, 16 Feb 2011 21:43:28 +0000

Smoky Black Bean Soup

This will probably be the most hauntingly delicious black bean soup you’ve ever tasted. The coffee adds a slightly toasty, woodsy background note. The optional ham hock adds smoky, salty ham flavor. Serve with a mixed green salad or a grilled cheese sandwich with pickled jalapeños. Recipe by Joyce Hendley for EatingWell.

Smothered Green Chile Breakfast Burritos

Erin McCormick-Interactive Producer — Mon, 16 Aug 2010 16:23:48 +0000

Smothered Green Chile Breakfast Burritos

These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar cheese, are a satisfying way to start your day.

Broccoli, Ham & Pasta Salad

Nifer — Thu, 15 Apr 2010 17:47:28 +0000

Broccoli, Ham & Pasta Salad

A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet raisins give it plenty of punch. Enjoy the leftovers for a fuss-free lunch. Recipe by Nancy Baggett for EatingWell.

Leek, Potato & Spinach Stew

Paula Joslin — Tue, 13 Apr 2010 19:00:27 +0000

Leek, Potato & Spinach Stew

For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes, garlic and spinach. Vary what’s in the stew according to the weekly bounty. Serve with: Crusty whole-wheat baguette spread with goat cheese.

Italian Egg-Drop Soup

Penelope Wall-Web Producer/Writer — Fri, 19 Feb 2010 19:59:13 +0000

Italian Egg-Drop Soup

Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We added pasta, chickpeas and arugula to turn it into a meal. Serve with: Garlic bread and Caesar salad.

Hilary’s Heavenly Eggs for Two

Penelope Wall-Web Producer/Writer — Fri, 19 Feb 2010 19:35:18 +0000

Hilary’s Heavenly Eggs for Two

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.

Hilary’s Heavenly Eggs

Penelope Wall-Web Producer/Writer — Fri, 19 Feb 2010 19:18:10 +0000

Hilary’s Heavenly Eggs

This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over angel hair pasta. Serve with: Steamed broccolini.

Grits & Greens Casserole

Penelope Wall-Web Producer/Writer — Fri, 12 Feb 2010 19:39:54 +0000

Grits & Greens Casserole

Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to serve with Easter ham. Try omitting the bacon and using vegetable broth to make it a vegetarian dish.

Green Eggs & Ham Frittata

Penelope Wall-Web Producer/Writer — Tue, 09 Feb 2010 19:36:15 +0000

Green Eggs & Ham Frittata

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.

Creamy Watercress Soup

Penelope Wall-Web Producer/Writer — Tue, 09 Feb 2010 19:23:48 +0000

Creamy Watercress Soup

Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold flavor of watercress pairs well with the rich flavor of beef, so we use beef broth as the base for the soup. Vegetable broth works, too, if you want to make a vegetarian version.

Bacon, Egg & Asparagus Pizza

Penelope Wall-Web Producer/Writer — Tue, 09 Feb 2010 18:10:41 +0000

Bacon, Egg & Asparagus Pizza

This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier, Vermont, farmers’ market. Serve with: Mixed green salad.

Curried Red Lentil Soup

admin — Tue, 26 May 2009 17:58:08 +0000

Curried Red Lentil Soup

This soup is inspired by the Indian side dish dal; the Hindi word means “split” and refers to the split peas or lentils used in its preparation. Fragrant ginger, curry, cinnamon and cumin add lots of rich flavor.