Pulse the bread in a food processor until it becomes fine crumbs.  Coat a medium nonstick skillet with cooking spray and heat the pan over medium-high heat until hot.  Lower the heat to medium, add the breadcrumbs, and toast, tossing … Continue reading →

Pulse the bread in a food processor until it becomes fine crumbs. Coat a medium nonstick skillet with cooking spray and heat the pan over medium-high heat until hot. Lower the heat to medium, add the breadcrumbs, and toast, tossing … Continue reading →

Roasted grapes with thyme, fresh ricotta and grilled bread... need to try this again. Didn't perfect the first time. YUM.

Roasted grapes with thyme, fresh ricotta and grilled bread... need to try this again. Didn't perfect the first time. YUM.

Try Ezekiel brand bread sliced in half or eat freshly made bread made with sprouted wheat.  Yes, you can eat bread in small portions! Small portions are magical and sufficient so that you will never feel deprived.  Love food the healthy way.

Try Ezekiel brand bread sliced in half or eat freshly made bread made with sprouted wheat. Yes, you can eat bread in small portions! Small portions are magical and sufficient so that you will never feel deprived. Love food the healthy way.

5 Tasty Ways to Prepare Kohlrabi — Tips from The Kitchn --- What and intriguing vegetable. I might have to give some of these a try.

5 Tasty Ways to Prepare Kohlrabi

5 Tasty Ways to Prepare Kohlrabi — Tips from The Kitchn --- What and intriguing vegetable. I might have to give some of these a try.

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

One Pot Pasta with Zucchini, Garlic Scapes, and Leeks in a White Wine Lemon Sauce

This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.

Swiss Chard Gratin

This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.

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