Some Recipes From Last Week

so far I have been doing pretty good with trying new recipes out of the cookbooks I own, and it’s been rather fun! I finally feel like my cookbooks are finally getting use! The first recipe is probably my favorite. I have always wanted a good recipe to make collard greens, because I love them! I modified it slightly to add more flavor, but they are so good that even David eats them!

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Collards
From 1,000 Vegetarian Recipes

1 Tbsp. olive oil
1 cup chopped onions
6 cups chopped collards
1/2 cup vegetable broth (I used chicken)
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What I added:
1/4 cup pancetta or prosciutto, cubed very small
1/2 – 1 lemon, juiced

In a large skillet, heat the oil over high heat. Add the onions; cook, stirring, until transparent, about 2 minutes. Add the pancetta or prosciutto cubes and cook for 2 more minutes. Add the collards; cook, stirring, until the collards are wilted, about 2 minutes. Add the broth; simmer, covered, 15 minutes. Juice lemons over the greens, cook for 1 more minute.

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Apple-Cinnamon Toastie
From Babycakes [Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery]

You can actually find the exact recipe for this at Leite’s Culineria or a similar one on Martha Stewart’s site, where one or two of the ingredients are different and it’s only cinnamon and no apples. It took a long time to make and mine came out slightly raw (my loaf pan was not the right size, I fear), but it was so delicious that we didn’t care. Luckily the recipe is vegan and gluten-free, so there is nothing to worry about. I enjoyed this recipe so much that I went out and bought raspberries to make the Raspberry Scones this weekend. Can’t wait!