Simply Ramps with Pecorino


April 22nd 2013By Tamar Genger MA, RD

There is something about a food that is only available, for a few short weeks every year especially when we are talking about ramps. Ramps are a type of wild onion, sort of like a green onion with a garlic onion flavor. They are only available in the early spring mostly at farmers markets and are so flavorful they just need to be sauteed with a bit of oil and a sprinkling of salt. For this recipe I just dressed it up a bit for fun with more garlic and a sprinkling of Pecorino.


Pomegranate Chicken

Pomegranate Chicken 2

October 4th 2011By Alison and Jeff Nathan

Get all the flavors of pomegranate in this chicken, with juice and seeds you will love this pomegranate chicken.


Escarole Casserole with Walnuts


October 9th 2013By Tamar Genger MA, RD

I am not really an escarole fan. I love greens like kale and I have come to love chard, but for some reason escarole has evaded me. So when my husband bought two big heads of it on sale I had to get creative. I knew that just sauteeing with garlic and oil would not work for me. I am hoping to try a nice soup, maybe something with white beans, but last night I didn't have the time or ingredients for that, so I made this dish that was a surprisingly big hit. Perfect to make ahead, reheat and serve too, so that is an added bonus. You can also add white beans to this dish if desired.


Braised Kale Kenny

Kale and Potatoes

October 10th 2013By Ronnie Fein

This recipe is really two in one. Start with the braised kale on day one and then use the leftovers for the KailKenny on day two. You get two great dishes with tons of nutrients.


Braised and Raw Kale with Pine Nuts

Kale Squared

December 27th 2013By Tamar Genger MA, RD

This kale side dish seems a bit unusual at first, but the contrast of flavors and textures between the two kale preparations really does work well and it is a nice change from my usual, which is just sauteed with garlic.