Yes, lettuce and cucumber can be cooked, the former tasting like a very mild cabbage and the latter like something between cucumber and a very mild, plush squash. For this fresh, spring-like ...

The absolutely genius twist to the split pea is that it's split. The skins of the dried peas have been removed, and the soft, creamy insides split in two, making the split pea much quicker to cook ...

In a soup pot over medium-low heat, melt the butter. Add the leek or onion, salt, and pepper. Cook, stirring occasionally, for 5 minutes, or until soft but not browned.

In a 5 qt. pan or Dutch oven over medium heat, heat corn oil. Add onions, garlic, carrots and celery. Cook about 10 minutes or until vegetables start to soften. Stir in pepper and salt along with ...

Heat oil in heavy large pot over medium-high heat. Add leek and bay leaf. Sauté until leek wilts, about 3 minutes. Add split peas and stir to coat. Add 5 1/4 cups broth; bring to boil. Reduce ...

Add peas, reduce heat, and simmer gently until peas are bright green and tender, about 5 minutes. Step 4 Let cool slightly, then purée soup in a blender with remaining 2 Tbsp. oil, adding water ...

Combine, hocks, dried herbs, split peas and prepared vegetables (except frozen peas and fresh mint) with 6 cups of water. 3. Bring to the boil then turn heat to lowest setting and allow to simmer ...

1. Set the oven at 350 degrees. Have on hand a small baking sheet or pie pan. 2. Spread the almonds in the pan. Transfer to the oven and toast for 8 to 10 minutes, or until they are lightly browned.