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Find a Business or PersonVegetable Paleolithic Recipes
Dandelion GreensThe 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. |
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GomenWash 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. |
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ItalianStyle Saut'ed BroccoliBring a large pot of water to boil over high heat. Add broccoli and cook until bright green but not completely tender, about 3 minutes. Plunge into cold water to stop the cooking process and preserve the bright color. Heat oil in a skillet |
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Lamb's QuartersUse the leafy greens alone in a salad or mix with stronger greens. For potherb, use large quantity of greens because cooking greatly diminishes bulk. Boil young leafy stems in a small quantity of water about 5 minutes until tender. Good with a sauce of olive oil, diced onion, and crisp bacon, chopped fine. |
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Lettuce and BaconTrim the romaine heads, but leave them whole. Wash thru several changes of cold water, shake dry, Plunge the lettuce into a large saucepan filled with boiling water, and cook for about 2 minutes. Do not overcook, the lettuce |
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Maple Glazed Brussel Sprouts with ChestnutsBring 2 quarts of water and 1 teaspoon of salt to a boil. If fresh chestnuts are used, shell with a paring knife and toast on a cookie sheet in the oven until the meat pulls from the shell and the shell and skin can be easily removed. If canned chestnuts are used, drain and dry them. |
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Maritime Broccoli1. Cut peppers and half the onion in big chunks. Mince rest of the onion. Combine oil, lemon juice, minced onion, salt and pepper and mix well. 2. Pour oil mixture over peppers and onion pieces and let marinate 1 hour. In the meantime, cook broccoli. 3. Clean and devein shrimp. Saut� lightly in oil until pink (2 minutes). Remove from pan and keep warm. 4. Drain the vegetables, reserving the marinade. Saut� the vegetables 2 minutes in oil. Add broccoli and |
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Olive BroccoliSplit broccoli lengthwise into spears, trimming off any coarse stems and leaves. Bring a small amount of water to a boil over high heat. Add broccoli and steam until bright green and crisp tender, about 4 minutes. Drain and transfer to a bowl. Immediately drizzle lightly with oil and toss gently. Stir in lemon juice and zest, bell pepper, |
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