Cook With What You Have Recipes | Musings

Rye, Chickpea and Vegetable Salad with Dill (or Barley, Farro or Wheat)

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Sautéed Beet Greens

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Ramen Noodle Vegetable and Mushroom Stir-fry

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Roasted Eggplant Salad with Red Onion and Mint

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Farro (Rye, Wheat, or Barley) Salad with Tomatoes and Basil

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Beets with Mustard Seeds and Cumin

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Eggplant and Tomato Curry

Quick Roasted Beet Slices

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Tomato Paella

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Spicy Seared Green Beans

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Seasoned Roasted Potatoes

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Quick Napa Cabbage “Ramen”

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Grated Vegetable Sauté

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Green Salad with Radishes and Toasted Nuts

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Sort-of Steamed Asparagus

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Radish, Bean and Seed Salad w/ Radish Micro-Greens

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Grilled (or Broiled) Spring Onions

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Green Garlic, Garlic Scape and Spring Onion Panade

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Pea Microgreen and Mint Sauce

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Garlic Scape, Parsley and Caper Sauce/Relish

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