Archive for 2008
StoveTop Cassoulet
(from from “Vic’s Veggie Recipes)
A great way to use greens such as Swiss chard, escarole, collards, mustard greens, or kale. (more…)
Provence Basil Soup
(from Katherine Hughes)
Here is a favorite recipe from a 1905 Provence cookbook. Apparently in Provence it’s only eaten for the 6 weeks that basil is in season. It’s eaten as the main meal with big hunks of French bread and butter – and wine, of course! The ingredients can be varied according to taste and what’s in season. (more…)
