These were big hits at thanksgiving; here are the recipes:
Glazed Carrots with Orange and Ginger
Collards braised in red wine
(For the collards, I ended up using a little more garlic, a bit less oil, and cooking the whole thing longer on lower heat. Also, Viv and I sauteed the collard stems with the garlic for a few minutes before adding the collard leaves)
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment