Simple but very good!
- green beans
Keeps well for picnics or hiking
- red onion
- zucchini
- red bell pepper
- carrot
- couscous
- turmeric
- apple
- golden raisins
- garbanzo beans
- parsley
- lemon juice
- limes
- red onion
- green bell pepper
- red bell pepper
- avocadoes
- mangoes or papayas
- pineapple juice
- cilantro
- tomato juice
yummy sauteed green beans
- green beans
- olive oil
- chopped fresh basil
- salt
- Tabasco
- sliced mushrooms
- unsalted butter
- green asparagus
- home made or low-sodium chicken broth
- 1⁄2 cup heavy cream
- shredded parmesan cheese
- salt & pepper
- juice of half a lemon
- croutons or toasted baguette and shaved parmesan for garnish
- potatoes that are good to mash
- gr of small and firm zucchini
- onion or 1 leek
- ripe tomatoes
- - 2 tblsp capers
- Olive oil
- Salt
Smaller florets work better (and cook quicker) than larger ones. Fattier sour cream curdles less, unfortunately. If the mushroom slices are too small they will disappear; if that’s good, then make them smaller.
- olive oil
- paprika
- dry sherry
- water
- salt
- sour cream
This soup is a simple affair of pureed pumpkin cooked with milk.
- unsalted butter
- extra-virgin olive oil
- Freshly ground white pepper
- oil
- 1-inch knob grated ginger
- roasted vegetable stock
- Salt and pepper to taste
“In Venice we have big soups, simple soups,” Francesco says. “This is a good example.” But he adds that when it’s served at Remi, it is sometimes garnished with creme fraiche and caviar, for a lavish touch befitting the Venetian taste for luxury. At one time there were sturgeon in the Venetian lagoon, providing the city with its own supply of caviar. For a more humble Venetian garnish, some rounds of bread fried in butter or olive oil will do nicely.
- small chopped onion
- celery leaves
- Salt and freshly ground white pepper to taste