Beet Greens, Green Garlic and Barley Gratin
I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère...
Author: Martha Rose Shulman
Cheesy Broccoli Casserole
In this casserole, a homemade cheese sauce that's good enough to toss with pasta replaces the canned creamed soup. When you mix in broccoli florets and cooked rice, then top the whole thing with crushed...
Author: Sarah Jampel
Potato and Olive Stew With Tomato Sauce
Author: Moira Hodgson
Sfongo (Spinach and potato pie)
Author: Molly O'Neill
Almodrote de Berengena (Turkish Eggplant Flan)
Author: Molly O'Neill