July 31, 2018

INGREDIENTS:

2 quarts/2 L mixed baby greens (or a combination of lettuce, spinach, romaine, and tiny nasturtium leaves)

1 cucumber, sliced

2 large stalks celery, sliced 

1 cup/250 ml green seedless grapes 

2 cups/500 ml cooked Newfoundland baby shrimp 

2 tbsp/25 ml chopped...

September 20, 2017

Ingredients:

- 4 Japanese eggplant, halved lengthwise

- 1/4 cup soy sauce

- 1/4 cup dry sherry

- 2 Tbsp toasted sesame oil

- 3 cloves garlic

- salt and pepper

- 2 Tbsp sesame seeds, lightly toasted

Directions:

- Place eggplant in a shallow baking dish. 

- Mix together soy sauce...

August 12, 2014

 

Here's a recipe that's vegetarian, gluten free, and still delicious! Rice makes a great shell for a quiche or savory tart, and can be easier to make than pie crust (especially if you have leftover rice from another meal). We highly recommend this unique quiche.

 

...

August 10, 2014

 

Pulled pork sandwiches are a lunchbox or dinnertime hit. We love adding cooked greens to our pulled pork to add in extra flavour and vitamins, and kale, Brassica greens, tatsoi, and mustard greens make great additions. Try these sandwiches in your lunchbox this wee...

August 5, 2014

Not a huge fan of greens? We have the cure: beer and bacon. You can use mustard greens, Brassica greens, collard greens, tatsoi, or Swiss chard as the 'green' in this recipe.

 

Serves 4-6 as a side dish

 

Ingredients:

  • 1 tablespoon olive oil or butter

  • 4 b...

August 5, 2014

 

Martha Stewart has some great recipes . . . even for Brassica greens! We love this tasty pasta dish, in which we interchangeably use Brassica, mustard greens, arugula, and Swiss chard. Feel free to mix in a little cooked bacon or proscuitto for an extra special tre...

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Baby Swiss Chard with bacon, pine nuts and raisins

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