Nettie's

Always buy the smallest Brussels sprouts; they are more tender and sweeter. You can also roast Brussels sprouts, halved and tossed with 2 Tbsp olive oil, in a 450°F oven for 20 to 25 minutes or until tender. I often add a tablespoon of good-quality balsamic vinegar just before serving. Makes 6 servings Ingredients: 2 […]

Edamame have been bred to eat at an immature stage. They are different from the soybeans grown to make tofu. They are available organic as well. Firm yet tender,  they are removed from their jackets and eaten as a snack  in  bars  in Japan. Available shelled or in a pod, edamame is a protein packed […]

This split pea soup with shiitake mushrooms is a very easy soup to prepare. Split peas come in green and yellow varieties. Once dried, their indigestible skins are removed and the peas are split in half. They cook in under 45 minutes. Mix and match your peas! Makes: 4-6 servings Ingredients 2 cups uncooked green/ […]

Not quite a cookie, but fabulous book ends for an ice cream sandwich. Moist and flavored with brown sugar, these Gingerbread Bars can be cut into 24 pieces or larger pieces for other uses. Makes 24, 2-inch bars Preheat oven to 350°F Ingredients: 1 rimmed baking sheet, lined with parchment 2 cups all-purpose flour, divided […]

This elegant herbed mushroom veggie pate makes an excellent spread on celery sticks, crackers, rye crisp or an elegant starter when served with crusty French bread on a bed of lettuce. Makes: One 8” round loaf – 16 servings Ingredients: You need two nonstick 3 x 6 x 2” loaf pans (small fruitcake pans) for […]