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Category: Entrées

  • Dinner

Mediterranean Braised Cabbage and Home Renovations Progress

  • by gregnelsoncooks
  • Posted on March 26, 2022March 25, 2022

When I think of Mediterranean ingredients, sun-dried tomatoes, lemons, and olives come to mind. But cabbage? Not so much. However… 🙂

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  • Dinner

Vaguely Indian Borlotti (or Kidney!) Bean Stew

  • by gregnelsoncooks
  • Posted on November 27, 2021November 23, 2021

Another “from the pantry” dish perfect for cooler weather, this borlotti or red kidney bean stew is Indian inspired with its warming spices.

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  • Dinner

Pasta with Butternut Squash Sauce (vegetarian and meat options)

  • by gregnelsoncooks
  • Posted on September 4, 2021September 20, 2022

The butternut squash in our garden are going bonkers – good thing there are so many ways to enjoy them!

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  • Dinner

Spiced Farro with Garlicky Spinach

  • by gregnelsoncooks
  • Posted on May 1, 2021October 19, 2021

This vegetarian “cooking from the pantry” dish, spiced farro with garlicky spinach, packs bold flavors.

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  • Dinner

Braised Chicken Thighs with Olives and Almonds

  • by gregnelsoncooks
  • Posted on April 2, 2021April 1, 2021

This is my version of San Francisco’s Barbacco restaurant’s lunch staple, braised chicken thighs with green olives and almonds.

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  • Brunch

The Sentinel Salad (Fennel and Smoked Whitefish)

  • by gregnelsoncooks
  • Posted on December 5, 2020December 6, 2020

One of my favorite take-away lunch spots when I worked in downtown San Francisco offered a shaved fennel, apple and smoked whitefish salad. The salad works equally well with chicken or duck.

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  • Dinner

Zuppa Ribollita Toscana (Tuscan Ribollita Soup)

  • by gregnelsoncooks
  • Posted on November 7, 2020November 22, 2020

It doesn’t get more Tuscan than Ribollita, a soup found on menus and in Italian kitchens everywhere in the fall and winter.

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  • Breakfast and Brunch

Variations on a Deep-Dish Quiche

  • by gregnelsoncooks
  • Posted on October 24, 2020November 22, 2020

Quiche has an air of elegance to it, doesn’t it? Really, though, with the requisite custard base, it can be a dumping ground for whatever you have in your refrigerator!

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  • Dinner

Put on Some Clothes, You’re Gnudi! (Spinach and Ricotta Gnudi with Browned Butter Sage Sauce)

  • by gregnelsoncooks
  • Posted on September 26, 2020September 20, 2022

Spinach and Ricotta Gnudi are like the fillings of cheese ravioli, but they are made like a meatball. Without its pasta “clothing,” it’s nude!

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  • Entrées

Rustic Panzanella (Bread and Tomato Salad)

  • by gregnelsoncooks
  • Posted on August 29, 2020November 20, 2020

Panzanella is an Italian summer salad made of stale bread (the “pane” part of Panzanella), tomatoes and other in-season vegetables.

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  • Vegetables and Salads (60)

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