Nut-Free
1684 recipes found
Breaded Pork Cutlets
Spiced Pork Steaks
Green Garlic, Chive and Red Pepper Frittata
Green garlic has a small window. At the beginning of the season the bulbs look more like leeks or spring onions than garlic, as they have not yet set cloves. To prepare them just cut away the stalks as you would a spring onion, cut them in half and remove any tough stalk that might be running down the middle, remove the papery outer layers and chop like a scallion or leek. Some farmers sell garlic scapes, the curly, green flowering end of the garlic plant. If you can’t find them at a farmers market, you can find recipes at several Web sites. They can be used in the same way you might use the green parts of scallions.
Pork Cutlets With Paprika Sauce
Pizza With Green Garlic, Potatoes and Herbs
Pizza is many things to many people, but one thing it usually is not: is healthy. But in any pizzeria in Rome or Naples, you’ll find a dizzying array of offerings that really are healthy. The crusts are thin, often topped with seasonal vegetables, and the slices are reasonably sized. There may be cheese on top, but not more than a few ounces. The crust for this recipe is made with half whole wheat flour and is wholesome but light and full of flavor. This week’s pizza recipes also make for a handy way to sabotage the picky habits of vegetable-averse kids. Just tell them they’re having pizza for dinner.
Medallion of Pork With Sesame Seeds
Pork Cutlets With Caper Sauce
Broiled Scaloppine of Pork With Mustard Sauce
Squid and Arugula Salad With Sesame Seeds
Saffroned Mussel And Lobster Chowder
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Slow-Cooked Roast Beef
Winter Squash With Anchovies, Capers, Olives and Ricotta Salata
Adapted from a recipe in Clifford A. Wright’s book “Mediterranean Vegetables,” this is another Italian recipe for winter squash (or pumpkin, to Italians), this time from the southern region of Apulia. It’s a delicious contrast of sweet and savory. Serve it as a side dish, toss it with pasta or use it as a topping for squash blini. The seasoning is provided by the anchovies, capers and cheese, a salty contrast to the sweet squash (the recipe is not for you if you cannot eat salt).
Chilled Green Borscht
Cold Spinach Soup
Lucky's Clams Provencal
Jacques Pepin's Baked Yams
Puree of Yams
Maple-Sugar Creme Caramel
Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee
Easter Lamb From Sicily
Passion-Fruit Salad With White-Pepper Ice Cream
Lamb Chops, Yellow Pepper Tarragon Sauce