Author Archives: Yael Tenenbaum

About Yael Tenenbaum

Mom of 2 kids

Strawberry & Cream Cheese Sandwich

Strawberry & Cream Cheese Sandwich From Eating Well:  September/October 2007 1 serving Active Time: 5 minutes Total Time: 5 minutes Ingredients: 1 tablespoon reduced-fat cream cheese, (Neufchâtel) 1/4 teaspoon honey 1/8 teaspoon freshly grated orange zest 2 slices very thin … Continue reading

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Spinach Pizza

Spinach Pizza 1 large garlic clove, crushed or finely chopped 2 tablespoons olive oil 1 bag fresh spinach, steamed, or 1 box (10 ounces) frozen spinach, thawed and well drained 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 recipe Pizza … Continue reading

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Everyday Macaroni and Cheese

Everyday Macaroni and Cheese by Editors of Cook’s Illustrated magazine, By Polly Leider Serves 5 Don’t be tempted to use either preshredded or nonfat cheddar cheese in this dish—the texture and flavor of the mac and cheese will suffer substantially. For … Continue reading

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Fried Artichokes

Fried Artichokes Gourmet  | March 2003 yield: Makes 4 hors d’oeuvre servings Fried artichokes are usually served whole in Rome as a primo piatto, but we found that cutting them into wedges before frying made them a finger-friendly and addictive … Continue reading

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Artichoke, Fennel, and Edamame Salad

Artichoke, Fennel, and Edamame Salad Sliced raw fennel, roasted baby artichokes, and bright green edamame make one fabulous, Italian-inspired salad. 16 servings Recipe by Jeanne Thiel Kelley, BonAppetit.com, June 2004 Ingredients 8 tablespoons fresh lemon juice, divided 3 pounds baby … Continue reading

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Grilled Artichokes with Artichoke-Mint Dip

Grilled Artichokes with Artichoke-Mint Dip This dip is also delicious with thin baguette slices, toast, crackers, or tortilla chips. Recipe by David Downie, BonAppetit.com, April 2006 6 servings Ingredients 8 whole artichokes 1 cup (packed) fresh mint leaves 6 ounces … Continue reading

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Artichokes with Basil Mayonnaise

Artichokes with Basil Mayonnaise When draining the artichokes, turn them upside down to allow more water to escape from the leaves. What to drink: A crisp, dry Sauvignon Blanc is a good choice with this starter and the rest of … Continue reading

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Roast Beef Sandwich with Black Radish Mayo

Roast Beef Sandwich with Black Radish Mayo AttheFarmersMarket.com By Talk with Joel Salatin of Polyface Farm Yields: 2 Sandwiches Ingredients for the Black Radish Mayo: 1/2 Small Black Radish – peeled and grated 1/4 cup White Vinegar Pinch Kosher Salt 1/2 … Continue reading

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Winter Salad with Black Radish, Apple, and Escarole

Winter Salad with Black Radish, Apple, and Escarole Epicurious  | 2004 By Peter Hoffman Ingredients 1-2 black radishes, sliced very thinly into half-rounds 1 large (or 2 small) apple[s], cut into small chunks 1 large head of escarole, washed and … Continue reading

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Black Radish Salad

Black Radish Salad Epicurious  | November 2000 By Susan Herrmann Loomis Yield: Makes 4 servings Ingredients 4 teaspoons freshly squeezed lemon juice 1/2 teaspoon Dijon-style mustard 2 black radishes (weighing about one half pound each) peeled and trimmed One small … Continue reading

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