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Vegetable Paleolithic Recipes

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Acorns

Gather in the fall. Those from white oak trees should not need leached to remove tannins, but other kinds do. If in doubt, do it, or they'll be bitter. Place whole, chopped, or coarsely ground nutmeats in a cloth ( a clean Tshirt will

 

Thu Jan 30 2003
Views: 79


Apples and Carrots

Brown onion in oil and add apples and carrots. Season with nutmeg, and salt and pepper to taste. Cover and simmer gently for about 20 minutes or until tender, serves 6.

 

Thu Jan 30 2003
Views: 90


Broccoli the Italian Way

Lightly saute the garlic, anchovies and red pepper flakes in oil and add broccoli. Incorporate all the flavours and add parsley (only for the cauliflower).

 

Thu Jan 30 2003
Views: 84


Broccoli with Artichoke Hearts

Bring a small amount of water to a boil and steam broccoli flowerets until bright green and crisptender, about 5 minutes. Plunge into cold water to stop the cooking process, drain and set aside. Heat oil in a skillet over medium

 

Thu Jan 30 2003
Views: 75


Broccoli with Golden Garlic and Lemon

Cook broccoli in a large saucepan of boiling water 56 minutes, or until crisp tender. Drain in a colander. Arrange on a serving dish and cover to keep warm. In a small frying pan, warm olive oil over low heat. Stir in garlic and cook slowly until golden brown, be careful not to burn the garlic, about 12 minutes. Add pepper and lemon juice. Pour over broccoli.

 

Thu Jan 30 2003
Views: 83


Collard Greens

In a large, non-stick skillet, add oil and tomatoes on low heat. Add onions and garlic, cook till onions just begin to turn clear. Add greens, cover and stem for 10 minutes. Add salt, pepper and herbs and cover for 15 minutes to continue to stem or until the greens are wilted but not soggy. Add sunflower seeds, heating some more. Serve hot.

 

Thu Jan 30 2003
Views: 85


Collards, Basic Approach

First of all, never pick collards that have any yellow spots; once they get the spots, the leaves are really tough and never cook up tender.

 

Thu Jan 30 2003
Views: 87


Country-Style Greens

Trim away and discard the tough stems of the greens. To loosen grit, place the leaves and the remaining tender stems (you should have about 2 quarts) in a large bowl, cover with lukewarm water, and soak for 5 minutes.

 

Thu Jan 30 2003
Views: 70


Dandelion Greens

The small young leaves are the most tender. Larger, older leaves are bitter. Clean and wash the leaves. Do not eat the stem or the flower. Cut the leaves in half. Heat the oil and garlic in a saucepan. Add the leaves, and pepper. Cook about 12 minutes or until tender. Add water if it gets too dry. Serve hot.

 

Thu Jan 30 2003
Views: 73


Gomen

Wash collard greens, boil in medium pan until soft. Remove from heat, drain and cut into small pieces. Set aside. Wash peppers, remove seeds, slice lengthwise and set aside.

 

Thu Jan 30 2003
Views: 76


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