Grandson's Gardens Recipes

Butternut Squash Risotto -- contiributed by Kate

2011-11-03T12:10:00.000-07:00

A northern Italian specialty dating as far back as the Renaissance, risotto is traditionally served as a primo piatto (first course), after the antipasto. It is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. Here, butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.

Ingredients:

7 Tbs. unsalted butter
2 Tbs. minced fresh sage
6 cups vegetable or chicken stock
2 cups butternut squash puree
2 Tbs. olive oil
2/3 cup caramelized onions
2 cups Arborio rice
1 tsp. minced fresh rosemary
1/2 cup dry white wine
1/2 cup grated Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

Directions:

In a small saucepan over medium heat, melt 4 Tbs. of the butter. Add 1 Tbs. of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.

In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.

In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 Tbs. sage and the rosemary. Add the wine and stir until it is absorbed.

Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 Tbs. butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy. Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately. Serves 6.

Williams-Sonoma Kitchen.

Fresh Pumpkin Pie

2011-10-26T10:11:00.000-07:00

Ingredients

1 medium sugar pumpkin
1 tablespoon oil
1 recipe pastry for a 9 inch single crust pie
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, lightly beaten
3/4-1 cup honey, warmed slightly
1/2 cup milk
1/2 cup heavy whipping cream

Directions

Cut pumpkin in half, and remove seeds. Lightly oil the cut surface. Place cut side down on a jelly roll pan lined with foil and lightly oiled. Bake at 325 degrees F (165 degrees C) until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender.
In large bowl, blend together 2 cups pumpkin puree, spices, and salt. Beat in eggs, honey, milk, and cream. Pour filling into pie shell.
Bake at 400 degrees F ( 205 degrees C) for 50 to 55 minutes, or until a knife inserted 1 inch from edge of pie comes out clean. Cool on a wire rack.

One Pot Kale Quinoa Pilaf from Food52

2011-10-19T03:10:00.000-07:00

Serves 2-4 (~6 sides)

2 cups salted water

1 cup quinoa

1 bunch kale, chopped into 1" lengths

1 Meyer lemon, juiced and zested

2 scallions

1 tablespoon toasted walnut oil (or olive oil)

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese

salt and pepper

Directions:

Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, walnut oil (you can substitute olive oil if you desire), pine nuts, and goat cheese.
Check the quinoa and kale when the cooking time has completed -- the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Roasted Butternut Squash with Pecans and Blue Cheese

2011-10-12T09:42:00.000-07:00

4-pounds 8-ounces butternut squash
3 tablespoons olive oil
6 stalks fresh thyme or 1/2 teaspoon dried thyme
1 cup pecans
1 cup crumbled blue cheese

Directions

Preheat the oven to 400 degrees F.

Peel the squash, halve, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small.

Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. If you can't get any fresh thyme, sprinkle over dried.

Roast in the oven for about 25 to 40 minutes or until tender.

Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.

Apple Pie Filling

2011-10-06T02:49:00.000-07:00

These make great gifts and are nice to have in your pantry for quick crisps, cobblers, or pies all year long. You can double or triple this recipe if you are feeling ambitious.

Ingredients

4 1/2 cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 teaspoons salt
10 cups water
3 tablespoons lemon juice
6 pounds apples

Directions

in a large pan, mix sugar, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice.
Sterilize canning jars, lids and rings by boiling them in a large pot of water.
Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace.
Fill jars with hot syrup, and gently remove air bubbles with a knife.
Put lids on and process in a water bath canner for 20 minutes.

Butternut Vegetable Soup

2011-10-05T16:32:00.000-07:00

This is one of our fall and winter favorites that originally came from, "Taste of Home Healthy Cooking". The original recipe called for canned pumpkin but we prefer to use our extra pureed butternut squash or sometimes pie pumpkin.

1 large onion, chopped
2 tablespoons butter (don't substitute if possible)
3-4 cups reduced-sodium chicken or vegetable broth
2 medium potatoes, peeled and cubed
2 large carrots, chopped
2 celery ribs, chopped
1 cup cooked fresh or frozen lima beans
1 cup fresh or frozen corn
2 cups cooked and pureed butternut squash or pie pumpkin
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon ground nutmeg

Directions

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through. Yield: 7 servings.

Spaghetti Squash with Tomatoes and Pancetta

2011-09-25T03:45:00.000-07:00

Ingredients

2½ lbs. spaghetti squash
6 strips pancetta, coarsely
chopped
2 large tomatoes, seeded and chopped
2 cloves garlic
1/3 cup shredded Parmesan cheese
1/4 cup chopped, toasted walnuts
2 to 3 tbsp. snipped fresh basil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30-40 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Using a fork, scrape spaghetti squash into strands; set aside.
Cook pancetta in a large skillet over medium-high heat for about 5 minutes or until crisp; remove from skillet. Add garlic; cook and stir 30 seconds. Add tomatoes; cook and stir for 2 minutes. Add spaghetti squash to skillet; cook, stirring frequently, for 5 minutes or until very hot.
Add pancetta, cheese, walnuts and basil and toss lightly.

Butternut Squash Lasagna from Giada

2011-09-16T03:15:00.000-07:00

Ingredients

1 tablespoon olive oil
1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
Salt and freshly ground black pepper
1/2 cup water
3 amaretti cookies, crumbled (optional)
1/4 cup butter
1/4 cup all purpose flour
3 1/2 cups whole milk
Pinch nutmeg
3/4 cup (lightly packed) fresh basil leaves
12 no-boil lasagna noodles
2 1/2 cups shredded whole-milk mozzarella cheese
1/3 cup grated Parmesan

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies if desired and blend until smooth. Season the squash puree, to taste, with more salt and pepper.

Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.

Position the rack in the center of the oven and preheat to 375 degrees F.

Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.

Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna and for 15 minutes before serving.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Kale and Roasted Vegetable Soup

2011-09-16T03:07:00.000-07:00

Ingredients:

3 medium carrots, peeled, quartered lengthwise
2 large tomatoes, quartered
1 large onion, cut into 8 wedges
1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2-inch-thick wedges
6 garlic cloves, unpeeled
1 tablespoon olive oil

6 cups (or more) canned vegetable broth
4 cups packed finely chopped kale
3 large fresh thyme sprigs
1 bay leaf

1 15-ounce can Great Northern beans, drained

Preparation:

Preheat oven to 400°F. Spray rimmed baking sheet with oil spray. Arrange carrots, tomatoes, onion, squash and garlic on sheet. Drizzle with oil. Sprinkle with salt and pepper. Toss to coat. Bake until vegetables are brown and tender, stirring occasionally, about 45 minutes.

Transfer carrots and squash to work surface. Cut into 1/2-inch pieces; set aside. Peel garlic cloves; place in processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot; bring to boil. Reduce heat; simmer uncovered until kale is tender, about 30 minutes.

Add beans and reserved carrots and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf. (Can be made 1 day ahead. Cover and chill. Bring to simmer before serving.)

Arugula Salad with Lemon Parmesan Dressing

2011-09-13T11:32:00.000-07:00

yield: Makes about 3 1/2 cups

It makes a great light side dish salad or a fabulous pizza topping.

Ingredients:

1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula (or chop larger leaves)
1 cup halved cherry tomatoes

Directions:

Blend first 4 ingredients in processor (I just whisked it together). Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.

Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.

Braised Leeks

2011-08-30T18:23:00.000-07:00

Ingredients

4-6 leeks
1 garlic clove, minced
3-4 Tbsp unsalted butter
Salt
2 teaspoons fresh thyme or 1 teaspoon dried
1 teaspoon sugar
1 bay leaf
1 cup white wine or vegetable stock
1/4 cup parsley, chopped

Method

1 Cut off the ends of the leeks until you get to the shank; a little of the light green part is fine, but not too much of it. If you want, you can save the unused portion of the leeks in the freezer for making stock later. Slice through the shank of the leek lengthwise until you get to the root end—do not cut through the root just yet. Clean the leeks under cold running water, as leeks are usually dirty. Once the leeks are free of any dirt or grit, cut through the root to make two long pieces of leek.

2 Get a sauté pan large enough to hold the leeks in one layer and heat the butter in it over medium-high heat. When the butter has melted and begins to foam, turn the heat down to medium and add the minced garlic and then the leeks, cut side down. Cook for 1-2 minutes, just to get them a little browned and to let the butter get into the leeks. Turn over and sprinkle with salt, then cook the other side for 1-2 minutes.

3 Turn the leeks back over so the cut side is down, sprinkle the leeks with the sugar, the thyme leaves and a touch more salt. Add the white wine with the bay leaf and bring to a gentle simmer. Cover and cook 35-45 minutes over medium-low heat.

4 When the leeks are tender enough so that a knife blade pierces them easily, uncover the pot and bring the braising liquid to a rolling boil. Let this reduce by half, then turn off the heat. Add the parsley, swirl it around and serve.

Yield: Serves 4 as a side dish

Orecchiette with Roasted Peppers, Tomatoes, and Arugula

2011-08-23T03:21:00.000-07:00

INGREDIENTS

2 sweet bell peppers

8oz uncooked orecchiette pasta

1 tsp olive oil

1 tsp minced garlic, divided

8oz cherry tomatoes, halved

3 Tbs champagne or white wine vinegar

2 Tbs olive oil

1.5 tsp sugar

3/4 tsp salt

1/4 tsp dried herbes de provence

1/4 tsp pepper

3 c loosely packed arugula

.5c/2oz shaved fresh Parmesan cheese

DIRECTIONS

1. Preheat broiler

2. Cut peppers in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet. Flatten with hand. Broil 10 minutes or until blackened. Place in a zip top plastic bag. Seal. Let stand 10 minutes. Peel and cut into 1 inch strips.

3. Cook the pasta according to package directions, omitting salt and fat. Drain.

4. Heat 1 tsp oil in a large nonstick skillet over medium heat. Add 1/4tsp garlic and cook 30 seconds. Add peppers and tomatoes to pan. Cook 4 minutes or until tomatoes are tender, stirring occasionally. Remove from heat.

5. Combine remaining 3/4 tsp garlic, vinegar, and next 5 ingredients (through black pepper) in a small bowl. Stir with a whisk. Add pasta and oil mixture to bell pepper mixture in pan. Toss well to coat. Cool slightly. Stir in arugula. Top each serving with cheese.

Balsamic Roasted August Vegetables

2011-08-09T17:30:00.000-07:00

Ingredients

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil
3 garlic cloves, pressed
2 teaspoons finely chopped fresh thyme
2 tablespoons finely chopped fresh basil
2 large red onions, halved, thinly sliced
1 yellow bell pepper, cut into 1/2-inch-wide strips
1 red bell pepper, cut into 1/2-inch-wide strips
1 orange bell pepper, cut into 1/2-inch-wide strips
1 1-pound eggplant, peeled and quartered lengthwise, cut into 1/2 inch slices
1/2 pound yellow squash (about 2 medium), cut into 1/3-inch-thick rounds
1/2 pound zucchini (about 2 medium), cut into 1/3-inch-thick rounds
Coarse kosher salt

Preparation:

Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.

Preheat oven to 425°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 20-30 minutes. Check and stir halfway through cooking.

Zucchini Sauce

2011-08-08T09:40:00.000-07:00

Submitted by Joan

1/4 pound pancetta, cut into small dice

2 Tblspns olive oil

4 zucchini (about 1.5 pounds) peeled, halved lengthwise, and sliced into 1/4 inch half moons

4 cloves of garlic minced

1/4 tsp red pepper flakes

1/2 Cup white wine

1 Cup low-sodium chicken stock

4 Tbs unsalted butter

2 Tbs chopped parsley

1 lb pasta (penne, rigatoni, etc.)

1 Cup grated parmesan

Cook pancetta in large skillet until crisp. Transfer pancetta to paper towels.

Add oil to skillet and heat. Add zucchini and cook until just tender. Stir in garlic and red pepper flakes, cook until fragrant. Add wine and cook until liquid has almost evaporated. Add broth and cook until slightly thickened (about 3 minutes). Puree mixture in blender with butter and parsley until smooth. Season with salt and pepper.

Meanwhile cook pasta, drain and return to pot. Stir in zucchini sauce and 1/2 cup cheese. To serve,sprinkle top with remaining cheese and pancetta.

This is the exact recipe. We use more garlic and more parsley. It is amazingly creamy.

Linguine with Avocado and Arugula Pesto from Giada

2011-08-02T03:26:00.000-07:00

1 pound linguine pasta
2 medium avocados, halved, peeled, and seeded (about 12 ounces total)
3 cups baby arugula leaves (3 ounces)
1 packed cup fresh basil leaves
3 tablespoons fresh lime juice (from 2 large limes)
2 cloves garlic, peeled and smashed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup grated Parmesan (4 ounces)
1/2 cup sliced almonds, toasted (see Cook's Note)

Directions

Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 8 minutes until lightly toasted. Cool completely before using.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. Place in a serving bowl.

Using a spoon, scoop out the flesh from the avocados and place in a food processor. Add the arugula, basil, lime juice, garlic, salt, and pepper. Blend until smooth.

Pour the pesto over the pasta and toss together. Add the cheese and almonds and toss together until coated, adding the pasta water, as needed, to loosen the sauce.

Yield: 4-6 Servings

Green Beans with Cherry Tomatoes from Allrecipes.com

2011-08-02T03:21:00.000-07:00

Ingredients

1 1/2 pounds green beans, trimmed and cut into 2 inch pieces
1 1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
2 teaspoons chopped fresh basil
2 cups cherry tomato halves

Directions

Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Servings: 6

Pasta with Chery Tomatoes and Arugula

2011-07-24T03:15:00.000-07:00

1 Pint cherry tomatoes, halved if small, quartered if large
1 Large garlic clove, minced or put through press
1 Tbs balsamic vinegar
2 cups+ arugula leaves, coarsely chopped
2 Tbs chopped fresh basil
2 Tbs evoo
3/4lb fusille, farfalle, or orecchiette
1/4 cup freshly grated Parmesan or ricotta salata

1) Combine cherry tomatoes, garlic, salt, balsamic vinegar, arugula, basil, and olive oil in a wide bowl. Let sit for 15 minutes. Taste and adjust seasonings.

2) Meanwhile, bring a pot of water to a rolling boil. Add a generous amount of salt and the pasta. Cook al dente, until the pasta is firm to the bite. Drain, toss with the tomoatoes, sprinkle on cheese, and serve.

Yeild: 4

Bok Choy with bacon and onion

2011-06-28T03:05:00.000-07:00

Everyone I've served this to loves it! Even my 18 month old gobbles it up - I just leave out the cayenne.

Ingredients

2-3 slices bacon (we use Creswick Farms)
1 pound baby bok choy (1 large bag)*
1/2 small red onion, chopped or 2 large shallots
Pinch of red pepper flakes
1/2 teaspoon minced garlic
salt to taste

Directions

Fry bacon in a large skillet over medium heat until crispy. Remove bacon and drain the fat, reserving one tablespoon of the grease in the skillet. Add the onion, red pepper flakes and garlic. Cook and stir over medium heat until the onions are starting to be tender.
Add the bok choy, and place a lid on the pan. Let cook for 3 to 5 minutes. Remove the lid; cook and stir until the bok choy is tender but still crunchy, about 2 minutes. Stir in the bacon, and season with salt. Serve piping hot!

* I chop the stems and add them in with the onions and then add the greens!

Strawberry Arugula Salad from Eatingwell

2011-06-22T03:26:00.000-07:00

1/2 cup chopped walnuts
4-5 cups baby arugula, or torn arugula leaves
2 cups sliced strawberries, (about 10 ounces)
2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons aged balsamic vinegar, (see Ingredient note)
1 tablespoon extra-virgin olive oil

Directions:

Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Ingredient note:

Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don't want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.

Stewed Whitefish with Kale and Tomatoes

2011-06-14T03:20:00.000-07:00

From the Great Lakes Whitefish Cookbook

Publisher: The Michigan Sea Grant

Yield: 4+ servings

Prep Time: 25 minutes

Cook Time: 15 minutes

Ingredients:

1 large bunch fresh cilantro, chopped

3 cloves of garlic, minced

3 tomatoes or ~ Quart of Canned

2 cups of packed thinly sliced fresh greens (swiss chard or young kale)*

4 Great Lakes whitefish fillets skinned

¼ cup olive oil

1 tablespoon Hungarian-style paprika

½ teaspoon cumin

½ teaspoon turmeric

½ teaspoon ground white pepper

3-4 cups chicken or fish stock ~ less if you use canned tomatoes

Preparation

1. Spread cilantro evenly over the bottom of a Dutch oven.

2. Sprinkle with garlic and arrange greens, then tomatoes over top.

3. Set whitefish on tomatoes.

4. Whisk oil and dry spices in a small bowl and pour over fish.

5. Add JUST enough broth or stock to reach the bottom of the fish.

6. Bring to just under a boil.

7. Cover and reduce heat to low.

8. Simmer until fish is flaky and greens are tender, about 10 minutes.

*If you use mature kale just blanch first!

Roasted Beets and Sauteed Beet Greens

2011-06-06T10:06:00.001-07:00

Ingredients

1 bunch beets with
greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Directions

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

2011-06-02T10:51:00.000-07:00

From Cooking Light ~ submitted by Charla

Ingredients

8 ounces uncooked orecchiette pasta
5 cups bagged prewashed kale
2 slices center-cut bacon
1/4 cup oil-packed sun-dried tomatoes, drained and roughly chopped
1/2 teaspoon crushed red pepper
3 large garlic cloves, chopped
1/2 teaspoon freshly ground black pepper
3/8 teaspoon salt
1 ounce Parmigiano-Reggiano cheese, shaved
2 tablespoons fresh lemon juice

Preparation

1. Cook pasta in boiling water 8 minutes or until almost tender. Add kale, and cook 2 minutes. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.

2. While pasta cooks, cook bacon in a large skillet over medium-high heat 4 minutes or until crisp. Remove bacon from pan with a slotted spoon; crumble and set aside. Reduce heat to medium-low. Add sun-dried tomatoes, crushed red pepper, and garlic to drippings in pan; cook 1 minute, stirring frequently. Add pasta mixture, reserved 1/2 cup cooking liquid, black pepper, and salt to pan; toss to combine. Top pasta mixture evenly with bacon and cheese; drizzle evenly with lemon juice

Mint Iced Green Tea

2011-05-30T17:56:00.000-07:00

Ingredients

3 green tea bags
1 quart boiling water
1/4 cup sugar
1/2 large lemon, sliced into 1/4-inch slices
1 bunch fresh mint, washed
2 cups cold water

Directions

Brew tea in boiling water, letting steep 10 minutes. Pour brewed tea into a serving pitcher. Add sugar and lemon, and swirl in the mint, holding it by the stems and using it to stir and dissolve the sugar. When sugar is dissolved, drop mint into pitcher and add 2 cups cold water. Refrigerate until thoroughly chilled. Strain mint out before serving and serve cold.

Spinach and Ricotta Stuffed Shells

2011-05-15T17:59:00.000-07:00

This is a great family friendly recipe!

2 cups marinara
2 1/2 cups ricotta (or half cottage cheese)
1/2 cup fresh parmesan cheese, grated
1/2 tsp. onion powder & 1/2 tsp. dried oregano
1/4 tsp. salt & 1/4 tsp. pepper
half pound bag fresh spinach (steamed, cooled, and squeezed dry)
1 large egg yolk
1 garlic clove minced
24 jumbo shells cooked (cook 1-2 minutes less than instructions say so they don't fall apart when filling) I always cook up a few extra shells....

1) Preheat oven to 350
2) Spread 1/2 cup marinara on bottom of 13 x 9 inch dish
3) Combine ricotta and next 8 ingredients in a large bowl stirring well (I like to pulse in my food processor to chop the spinach well.)
4) Spoon ~ 1 1/2 tablespoons into each shell. Arrange shells in dish and spoon the rest of the marinara over the shells. Sometimes I add a little shredded mozzarella or parmesan on top.
5) Cover and bake at 350 for 30 minutes. Let stand 5 minutes before serving.

Makes 4 servings

Beet Greens Recipe

2011-05-14T03:03:00.000-07:00

Prep time: 5 minutes
Cook time: 20 minutes

While this recipe calls for discarding the stems, if you want you can use them too if they aren't too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

1 pound beet greens (swiss chard and kale also work in this recipe)
1 strip of thick cut bacon, chopped (or 1-2 tablespoon of olive oil)
1/4 cup chopped onion
1 large garlic clove, minced
3/4 cup of water or chicken broth
1 Tbsp granulated sugar
1/4 teaspoon crushed red pepper flakes
1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat or olive oil). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Yield: Serves 4.

Eggs in a nest - adapted from Animal, Vegetable, Miracle

2011-04-18T17:48:00.000-07:00

This recipe has grown on us over the years and is now one of our favorites during greens season. Even our 16 month old likes this one with the egg and veggies blended and mixed into the rice.

Serves 3, but can easily be adjusted

Ingredients:

1 1/2 cups uncooked short grain brown rice
3 cups water
tablespoon butter
1/2tsp sea salt
1-2 tb olive oil
1 medium onion or 3 medium shallots chopped
2 cloves garlic
2 medium carrots, chopped small
1/2 cup dried tomatoes
6 eggs
1 really large bunch of chard or spinach

Instructions
Cook rice with water, butter, and salt while you prepare other ingredients. Put dried tomatoes in a bowl of hot water to rehydrate.

Sauté onion or shallots and carrots in oil in a large covered skillet for about 5 minutes. Then add garlic and cook another 30 seconds.

Add chard or spinach and mix with other ingredients. Cook covered a few minutes until wilted. Then stir in chopped re-hydrated tomatoes.

Make 6 depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice. Add a little salt and pepper to taste.

* If the chard is a little bitter tasting such as in mid-late summer I add some feta cheese and it balances it out..

Spinach Chicken Bake

2011-04-14T15:57:00.000-07:00

Ingredients

1/3 cup grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 lb, boneless chicken breasts
2 shallots, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1/2 cup milk
1/2lb pound fresh spinach (steamed, cooled, and drained)
1 tablespoon chopped pimento peppers (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
In a small saucepan, saute shallots in butter until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Curried Mustard Greens with Beans from Allrecipes.com

2010-09-28T16:30:00.000-07:00

Serve on its own or over rice

Ingredients

1 bunch mustard greens
1 tablespoon ghee or olive oil
2 medium shallots, chopped
1 tablespoon minced fresh ginger root
1 pinch red pepper flakes
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
2 teaspoons curry powder
1/2 cup half and half (or coconut milk)

Directions

Bring a large pot of lightly salted water to a boil. Place greens in the pot, cover, and cook 7 minutes, or just until tender. Drain, and rinse under cold water.
Heat the ghee in a skillet over medium-high heat, and cook the shallots until lightly brown. Stir in ginger, and season with red pepper. Mix in greens, kidney beans, tomato sauce, and curry powder. Stir in the half and half, and continue cooking until heated through.

Squash Apple Soup from Barefoot Contessa

2010-09-21T10:29:00.000-07:00

Ingredients

2 tablespoons unsalted butter
2 tablespoons good olive oil
4 cups chopped yellow onions (3 large)
2 tablespoons mild curry powder
5 pounds butternut squash (2 large)
1 1/2 pounds sweet apples, such as McIntosh (4 apples)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups water
2 cups good apple cider or juice

Directions

Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot.

Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks.

Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade.

Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.

Savory Kale, Cannellini bean, and Potato Soup

2010-09-15T03:27:00.000-07:00

Ingredients

2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cups chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups packed finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine (or a pinch of cayenne red pepper flakes)
ground black pepper to taste

Directions

Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.
Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

Spaghetti Squash with veggies and feta

2010-09-14T04:27:00.000-07:00

Ingredients

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives (optional)
2 tablespoons chopped fresh basil

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm

Baked Squash with Apples

2010-09-07T16:44:00.000-07:00

Ingredients:

1 med. butternut squash
3 med. baking apples
1/2 c. brown sugar*
1/4 c. melted butter*
1 tbsp. flour
1 tsp. cinnamon

Peel, core, and cut apples into chunks/slices. Peel and cut squash into similar sized slices (if anything thinner than the apples). Layer apples and squash in 2 quart casserole. Pour mixture (last four ingredients above) over apples and squash. Cover dish with foil. Bake 50 minutes in 350 degree oven.

*You can get away with less...

Eggplant Sauce Canning Recipe

2010-08-16T17:58:00.000-07:00

Ingredients:

Servings: 7 pints

2 tablespoons olive oil
1 large onion, chopped
6 cloves garlic, chopped
1 large bell pepper chopped
2 lbs eggplant peeled & cubed
8 cups tomatoes peeled & cubed
1 (6 ounce) cans tomato paste
4 tablespoons fresh basil
2 teaspoons dried oregano
1/3 cup sugar
1/8 cup salt
1 teaspoon pepper
1 cup dry red wine

In a very large kettle, heat olive oil over medium heat.
Add onion and garlic; cook until the onion is soft.
Add tomatoes, eggplant, bell pepper, tomato paste, basil, oregano, sugar, salt, pepper, and wine; stir.
Bring to boil; reduce heat, cover and simmer for 30 minutes, stirring occasionally.
Put into hot jars and seal.
Makes 7 pints or 4 quarts.
Process in hot water bath for 40 minutes.

This is very good served over pasta with Mozzarella or feta cheese.

Homemade Canned Pizza Sauce

2010-08-08T05:00:00.000-07:00

www.recipezaar.com

This sauce is great for homemade pizza. It is also great spooned over sautéed chicken with melted mozzarella

Yield: 4-5 pints

Ingredients:

25-28 tomatoes
2 large onions, minced
4 garlic cloves, minced
3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon cracked pepper
1 tablespoon sugar
2 tablespoons parsley, chopped
1 tablespoon oregano
1 tablespoon basil
1 teaspoon rosemary
1 teaspoon celery seed
2 teaspoons salt
1/2 teaspoon summer savory

Directions:

Peel and puree the tomatoes.
Mince the onion and garlic.
Put olive oil in deep pan and sauté the onions and garlic until transparent. Add the tomato puree and the rest of the ingredients; stir well to blend. Cook on low until mixture is reduced by ½, stirring occasionally. This will take 1-1/2 to 3 hours.
When sauce is done and nicely thickened, ladle into hot pint size jars, clean the rims of the jars, and seal. Process for 25 minutes in water bath.

Quinoa Tabbouleh

2010-07-27T11:54:00.000-07:00

Ingredients

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped

Directions

In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Layered Eggplant, Zucchini, and Tomato Casserole from Food and Wine

2010-07-26T04:27:00.000-07:00

Ingredients

1. 3 tablespoons extra-virgin olive oil, plus more for greasing and brushing
2. 3 medium zucchini (1 1/2 pounds), sliced lengthwise 1/4 inch thick
3. 2 long, narrow eggplants (1 1/2 pounds), peeled and sliced lengthwise 1/3 inch thick
4. Salt and freshly ground pepper
5. 1 large shallot, minced
6. 1 pound plum tomatoes, cut into 1/2-inch dice
7. 3 ounces feta cheese, crumbled (3/4 cup)
8. 1/4 cup chopped basil
9. 1/3 cup panko or coarse dry bread crumbs

Directions

Preheat the oven to 425°. Oil 2 large rimmed baking sheets. Put the zucchini slices on one sheet and the eggplant on the other. Brush the slices all over with oil and season with salt and pepper. Arrange the slices on each sheet in a slightly overlapping layer. Bake for 15 minutes, until tender.
Meanwhile, in a large skillet, heat 2 tablespoons of the oil. Add the shallot and cook over moderate heat until softened, 3 minutes. Add the tomatoes and cook over high heat until slightly softened and bubbling, 1 minute. Season with salt and pepper.
Oil a large, shallow baking dish (about 10 by 15 inches). Lay half of the eggplant in the dish and spread one-fourth of the tomatoes on top. Scatter with half of the feta and basil. Layer half of the zucchini on top, followed by another one-fourth of the tomato and the remaining basil, eggplant and zucchini. Top with the remaining tomato and feta. Mix the panko with the remaining 1 tablespoon of oil and sprinkle over the casserole. Bake in the upper third of the oven for 20 minutes, until bubbling and crisp. Let stand for 5 minutes, then serve hot or warm.

Roasted Kohlrabi from Allrecipes.com

2010-07-26T04:00:00.000-07:00

Ingredients

4 kohlrabi bulbs, peeled
1 tablespoon olive oil
1 clove garlic, minced
salt and pepper to taste
1/3 cup grated Parmesan cheese

Directions

Preheat an oven to 450 degrees F (230 degrees C).
Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.
Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

Creamed Leeks and Greens

2010-07-20T07:00:00.000-07:00

1 c sliced leeks, white & light green parts only, well washed
1/2 T butter
salt
pepper
1/3 c heavy cream
1 bunch (about 2 c packed) dark leafy greens (yukina savoy, swiss chard, etc.), stems removed & washed
Parmesan cheese

Preheat the oven to 400 F. Melt the butter over medium heat in a large oven-safe sauté pan. Add the leeks & season them with salt & pepper. Cook the leeks until just tender. Pour in the cream & bring to a simmer. Add the greens to the pan & stir until wilted & the cream has reduced some. Once the greens are wilted spread them out to cover the bottom of the pan. Grate Parmesan cheese over the top. Place in the oven & allow to bake until the cheese is melted, about 3 - 5 minutes.

Baked Penne with Roasted Vegetables slightly adapted from Giada

2010-07-20T06:47:00.000-07:00

Ingredients

2 red peppers, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
2 summer squash, quartered lengthwise and cut into 1-inch cubes
4 cremini mushrooms, halved
1 yellow onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided (you can get away with less)
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix or herbs de Provence
1 pound whole wheat penne pasta
3 cups marinara sauce (store bought or homemade)
1 cup grated fontina cheese
1/2 cup grated smoked mozzarella (optional)
1 1/2 cups frozen peas, thawed
1/4 cup grated Parmesan, plus 1/3 cup for topping

Directions

Preheat the oven to 450 degrees F.

On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.

In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.

Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

Beet and Goat Cheese Arugula Salad

2010-07-13T05:19:00.000-07:00

Ingredients

1/4 cup balsamic vinegar
3 tablespoons shallots, thinly sliced
1 tablespoon honey
1/3 cup extra-virgin olive oil
Salt and freshly ground black pepper
6 medium beets, cooked and quartered
6 cups fresh arugula
1/2 cup walnuts, toasted, coarsely chopped
1/4 cup dried cranberries or dried cherries
1/2 avocado, peeled, pitted, and cubed
3 ounces soft fresh goat cheese, coarsely crumbled

Directions

Line a baking sheet with foil. Preheat the oven to 450 degrees F.

Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.

Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.

Zucchini Potato Bake from Allrecipes.com

2010-07-13T05:13:00.000-07:00

Ingredients

2 medium zucchini, quartered and cut into large pieces
4 medium potatoes, peeled and cut into slices or smaller chunks
1 medium red bell pepper, seeded and chopped (try using leeks or onions when red peppers aren't in season yet)
1 clove garlic, sliced
1/2 cup dry bread crumbs
1/4 cup olive oil
paprika to taste
salt to taste
ground black pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C).
In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
Bake about 40minutes in the preheated oven, stirring occasionally, until potatoes are tender and lightly brow

Curried Quinoa Greens with Coconut Dressing

2010-07-06T09:49:00.000-07:00

From "The Healthiest Meals on Earth" by Johnny Bowden
-contributed by Becca

Ingredients:
2/3 cup quinoa
2 cups chicken broth
3 cups young kale (or if you use mature kale just remove stems, blanch, and coarsely chop)
1 tsp curry powder
pinch sea salt
3 tbs unsweetened coconut milk
2 tsp fresh squeezed lime juice
1/4 tsp curry powder
1/4 tsp honey
1/3 cup unsalted dry roasted peanuts

Directions:

In a dry, 4 quart nonstick pan over medium heat, toast the quinoa for 5-6 minutes until fragrant, gently turning the grains over from time to time.

Add the broth, kale, curry powder, and salt; cover and raise the temperature to high and bring to a boil. Lower heat and simmer until the quinoa and kale are tender and the liquid is absorbed, about 15 minutes. Remove the pan from heat and transfer the mixture to a large bowl.

In a small bowl, place the coconut milk, lime juice, curry powder, and sweetener and whisk together briefly. Pour this mixture over the grains and toss to combine well.

May be served warm or chilled over night. Add peanuts just before serving.

Yield: ~ 6 1/2 cup servings

We like to double this recipe and eat it as an entree with something like roasted carrots on the side! This is quick and easy once you've made it once.

Classic Roasted Herb Potatoes

2010-06-29T02:54:00.000-07:00

1 lb potatoes, halved or cut into chunks if large
1.5 Tbs. olive oil or melted butter
1 Tbs. chopped fresh thyme or rosemary
1/2 tsp. coarse salt (or sprinkle with M Salt)
Freshly ground black pepper

Heat the oven to 375°F. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50 to 60 min., depending on their size and variety. Serve hot.

Greens Tart

2010-06-28T16:59:00.000-07:00

Adapted from “Filo Turnovers with Spinach, Feta Cheese, and Rosemary”

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant by Deborah Madison

This is a savory tart that I had at the Greens Restaurant and fell in love with. It is especially good when it’s greens season and I have more greens than can fit in the refrigerator. The tart can be served as a main dish, side dish, or cut in small squares for appetizers. It’s paired well with potato soup, olives, and roasted peppers. The recipe is easier than it appears and can be prepared in less than a half an hour, plus baking time. (Kathryn Remlinger)

Ingredients:

4 large bunches of Swiss chard—about 2 pounds. (Can substitute kale, spinach or other greens.)

1 tablespoon extra virgin olive oil

1 small red or yellow onion chopped, about ½ cup

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 teaspoon fresh lemon (can substitute lime zest)

2 tablespoons fresh lemon juice (can substitute lime juice)

1 tablespoon finely chopped fresh rosemary (or cilantro if using lime juice)

4 ounces of crumbled feta cheese, about 1 cup

12 phyllo pastry sheets

¼ cup melted butter or olive oil

½ teaspoon of course kosher salt

1/3 cup toasted and chopped walnut pieces

Directions:

Preheat oven to 375º

Remove pastry sheets from freezer and allow to thaw at room temperature.

Wash greens and leave some water clinging to the leaves.

Coarsely chop greens and stems if using chard or spinach, discard tough stems of kale of other greens. Set chopped greens and stems aside.

In a large sauté pan or skillet over medium heat sauté onion, sea salt, and pepper in 1 tablespoon of olive oil, stirring frequently, until onions are nearly translucent, about 5 minutes. Stir in garlic and sauté for another 2 or 3 minutes, until onions are soft.

In the same pan add chopped greens in batches, stirring in juice, zest, and either rosemary or cilantro. Continue sautéing, stirring frequently until greens are wilted.

Remove pan from heat, stir in crumbled feta, and set aside.

Unroll the pastry sheets, covering with a damp towel to keep them from drying out.

Brush the bottom and sides of a 9x13 baking dish with melted butter or olive oil.

Place one sheet of phyllo on the bottom of the pan, brushing the top of the sheet with butter or olive oil. Repeat with 5 more sheets.

Add sautéed greens and cheese mixture onto the phyllo sheets, spreading evenly.

Layer the last 6 phyllo sheets, brushing the top of each sheet with butter or olive oil.

Sprinkle course kosher salt and walnuts on the top sheet.

Bake at 375º for 20-25 minutes, until the top is golden brown.

Let cool for 10 minutes, then cut.

Serves 6-8 as a main course.

Beans with Greens from Vegetarian Cooking for Everyone

2010-06-21T10:39:00.000-07:00

1.5-2# kale, stems and ribs removed (if tough) and torn into pieces (or chop after simmering)

Salt and pepper

1 small onion, finely diced

1 ½ Tbs olive oil

2 plump garlic cloves, minced

Pinch red pepper flakes

2 tsp rosemary, chopped

½ cup dry white wine

1 1/3 cups cooked white beans, rinse well (I use 1 can)

Freshy grated parmesan (optional)

Simmer the kale in salted water until tender, 7-10 minutes. Drain and reserve some cooking water. In a large skillet, sauté the onion in the oil with garlic, pepper flakes, and rosemary for about 3 minutes.

Add white wine and cook until it's reduced to a syrupy sauce.

Add the beans, kale, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of parmesan.

Serve as a side dish or main dish with French bread!

Stir Fried Bok Choy with Soba Noodles from Serious Eats

2010-06-18T13:05:00.000-07:00

- serves 2 hungry people as an entrée or 4 as a side -

Ingredients

1/4 cup cold chicken stock
2 tablespoons soy sauce
1 teaspoon corn starch
2 tablespoons peanut oil
4 garlic cloves, minced
4 teaspoons fresh grated ginger
1/4 cup minced spring onions or scallions
1/2 teaspoon red chili flakes
1 1/2 pound bok choy, stems removed and sliced, leaves torn into pieces and separated from stems
5-6 ounces soba noodles, cooked a little under the package instructions and rinsed under cold water
1/3 cup roasted and salted peanuts, chopped
1 teaspoon roasted peanut oil

Procedure

1. Combine the chicken stock, soy sauce, and corn starch together in a small bowl and whisk together. Set aside.

2. Heat the oil in a large nonstick skillet over medium heat. Add the garlic, ginger, onions or scallions, and chili flakes and fry, stirring constantly to prevent burning, until fragrant, about 1 minute. Add the sliced bok choy stems and fry for another couple minutes, until just starting to soften.

3. Add the peanuts and cooked soba noodles, stirring to combine. Add the stock and soy sauce mixture, and stir to coat, cooking until thickened, 1 to 2 minutes. Add the bok choy leaves and stir until just wilted. Drizzle with roasted peanut oil. Remove from heat and serve immediately.

Arugula Salad with Watermelon, Feta, and Mint from Barefoot Contessa

2010-06-14T14:10:00.000-07:00

Ingredients

For the vinaigrette:

1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese, 1/2-inch diced
1 cup (4 ounces) whole fresh mint leaves, julienned

Directions

Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.

Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.

Quinoa with Black Beans and Cilantro

2010-06-06T11:22:00.000-07:00

We love this recipe because it is super healthy and EASY to make. It's great to make ahead for lunches during the week and would also make a nice side paired with chicken.

Ingredients

1 tbs oil
1 medium onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1 1/2 cups vegetable or chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
salt and pepper to taste
1-1 1/2 cup Grandson's Gardens frozen corn kernels
1 (15 ounce) cans black beans, rinsed and drained
1/2 cup loosely packed chopped fresh cilantro

Directions

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute about 5 minutes.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer low 15-20 minutes.
Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

This makes about 3-4 Main dish servings or approximately 6 side dish servings

Kale Pasta Toss with Peppers and Feta Cheese

2010-06-05T04:14:00.000-07:00

Ingredients

1 (8 ounce) package uncooked bow tie or penne pasta
1-2 tablespoon olive oil
2 medium red bell pepper, chopped (frozen or bottled roasted peppers also work great)
3 cups roughly chopped kale ( stems removed)
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 7 to 10 minutes or until al dente; drain.
Heat oil in a skillet over medium heat. Stir in red pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.*
In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

* If you use roasted peppers just add them in the pan just before tossing with pasta.

Green Salad with Cranberry Vinaigrette

2010-06-01T17:50:00.000-07:00

Ingredients

1/2 cup sliced almonds
3 tablespoons red wine vinegar
1/3 cup olive oil
1/4 cup dried cranberries *
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons water

1/2 red onion, thinly sliced
4 ounces crumbled blue cheese
1 pound mixed salad greens

Directions

Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
In a blender or food processor, combine the vinegar, oil, cranberries, mustard, garlic, salt, pepper, and water. Process until smooth.
In a large bowl, toss the almonds, onion, blue cheese, and greens with the vinegar mixture until evenly coated.

* You can use fresh cranberries when in-season, just add tsp or two of sugar to cut down on tartness.

Austrian Kale

2010-02-09T06:51:00.000-08:00

www.theseasonalchef.com

2 bunches kale, washed
1 clove garlic, minced
½ medium onion, coarsely chopped
2 tablespoon oil
1 ½ cup chicken stock or bouillon
4 medium potatoes, quartered
1 stalk celery, chopped
Sour cream, for garnish

1. Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside.

2. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve.

Sesame Kale

2010-02-09T06:49:00.000-08:00

2 cloves garlic, minced
1/2 pound kale
2 teaspoons sesame seed oil
2 tablespoons water
1-2 teaspoon soy sauce
2 teaspoons toasted sesame seeds
Salt and pepper, if desired

1. Mince the garlic cloves. Wash the kale and shake it over the sink. It should remain a little wet. Remove and discard the stems from the kale and tear it into bite-size pieces. Save the stems for another use such as broth

2. Heat the sesame seed oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and sauté for about 20 seconds. Add the kale and water to the garlic and oil, and cover the skillet.

3. After 1 minute, stir the kale, then re-cover. After 1-2 more minutes, when the kale is wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette

2009-09-14T18:38:00.000-07:00

Ingredients:

1/2 lb arugula, washed and dried, long stems trimmed
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
6-8 ounces blue cheese, crumbled

Dressing:

* 2 tablespoons white wine vinegar
* 1/4 cup apricot all fruit spread
* 1/3 cup extra-virgin olive oil, eyeball the amount
* Salt and freshly ground black pepper

Directions:

Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

Baba Ghanoush from Williams Sonoma Small Plates

2009-09-01T05:05:00.000-07:00

Ingredients
1 large eggplant
1/4 cup tahini
3 garlic cloves minced
1/4 cup lemon juice, plus more as needed
1 pinch ground cumin
salt, to taste
1 tablespoon EVOO
1 tablespoon chopped fresh flat-leaf parsley
1/4 cup brine-cured black olives, such as kalamata (optional)

Directions
1. Prepare a medium-hot fire in a charcoal grill. Preheat an oven to 375°F.

2. Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from
the fire. Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.

3. Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes. Remove from the oven, let cool slightly, and peel off and discard the skin.

4. Place the eggplant flesh in a bowl. Using a fork, mash the eggplant to a paste and add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.

5. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

6. Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides if desired.

Serve at room temperature.
Makes 6 servings

Lots of Leeks Tart from the New Basics Cookbook

2009-09-01T05:02:00.000-07:00

For those of you who have been remiss in eating your leeks in a timelyfashion, here is a recipe for a wonderful, simple treat:

1. Rinse 8 leeks and pat dry. Dice the white bulb and light greenpart of 7 of the leeks. Slice the white bulb and light green part of thelast leek into ¼ inch thick rounds and reserve.

2. Thaw one 12x12 sheet of prepared puff pastry dough. Unroll thesheet on a dusting of flour and place on a baking sheet. Prick the sheetall over with a fork. Brush the yolk of one egg all over the sheet andbake 5 min in a preheated 400oF oven. Let cool.

3. Saute the diced leeks in 2 tablespoons butter over medium heatfor 5 min until wilted. Add 1/3 cup chicken broth and simmer over mediumheat until all the liquid has evaporated, about 10 minutes.

4. Fill the cooled crust with the leek mixture. Decorate the top ofthe tart with the reserved leek slices. Sprinkle with pepper and choppedparsley or cilantro. Bake at 400oF until golden, about 15 minutes.

Serves 4.

Roasted Tomato Soup by Tyler Florence

2009-08-25T04:32:00.000-07:00

Ingredients:
2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
6 cloves garlic, peeled
2 small yellow onions, sliced
Vine cherry tomatoes for garnish, optional
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 quart chicken stock
2 bay leaves
4 tablespoons butter
1/2 cup chopped fresh basil leaves, optional
3/4 cup heavy cream, optional

Directions:
Preheat oven to 450 degrees F.
Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream.

Peach Salsa Canning Recipe

2009-08-20T04:29:00.000-07:00

6 cups peaches - diced
1 1/4 cups red onion chopped
4 jalapeno pepper chopped*
1 red pepper - chopped
1/2 cup chopped fresh cilantro - loosely packed
1/2 cup white vinegar
2 tablespoons honey
3 cloves garlic - finely chopped
2 teaspoons cumin
1/2 teaspoon cayenne

Simmer for 5 minutes.
Pack into hot jars and process in a boiling water bath for 10 minutes (0-1000 ft.), 15 minutes (1001-6000 ft.), and 20 minutes (above 6000 ft.).

Makes 3 pints

-Easy to double recipe
-Remove seeds from jalapenos for a mild salsa

Pasta Sauce Canning Recipe from Animal, Vegetable, Miracle

2009-08-19T19:25:00.000-07:00

FAMILY SECRET TOMATO SAUCE The point of this recipe is to make a large amount at one time, when tomatoes are in season. If you’re canning it, stick closely to the recipe; adding additional fresh vegetables will change the pH so it’s unsafe for water-bath canning. If you’re freezing it, then it’s fine to throw in peppers, mushrooms, fresh garlic, whatever you want. This recipe makes 6-7 quarts – you can use a combination of pint and quart canning jars or freezer boxes.

Ingredients:
10 quarts tomato puree (about 30 lbs. tomatoes)
4 large onions
chopped 1 cup dried basil
½ cup honey
4 tbs. dried oregano
3 tbs. salt
2 tbsp ground lemon peel
2 tbsp. thyme
2 tbs. garlic powder (or more, to taste)
2tbs. dried parsley
2 tsp. pepper
2 tsp cinnamon
½ tsp nutmeg

Directions:
Soften onions in a heavy 3-gallon kettle – add a small amount of water if necessary but no oil if you are canning (very important!). Add pureed tomatoes and all seasonings, bring to a boil, and simmer on low heat for two to three hours until sauce has thickened to your liking. Stir frequently, especially toward the end, to avoid burning. Meanwhile, heat water in canner bath, sterilize jars in boiling water or dishwasher, and pour boiling water over jar lids.

Bottled lemon juice or citric acid – NOT optional! Add 2 tbsp of lemon juice OR ½ tsp. citric acid to each quart jar, (half that much to pint jars). This is ensures that the sauce will be safely acidic. When the sauce is ready, ladle it into the jars leaving ½ inch headspace. Put jars into canner and boil for 35 minutes. Remove, cool, check all seals, label and store for winter.

Roasted Carrots with dill

2009-08-10T18:46:00.000-07:00

Makes 2-3 Servings

Ingredients:
6 large carrots
1-2 tbs olive oil
1/2 tsp+ sea salt
pinch of pepper
fresh dill or parsley

Directions:

If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.)

Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.

Toss the carrots with minced dill or parsley, season to taste, and serve.

Lemon Rosemary Pickled Green Beans from Emeril

2009-08-10T16:27:00.000-07:00

Ingredients:

2 pounds green beans
4 sprigs fresh rosemary
4 cloves garlic, peeled
4 (3-inch) strips lemon peel
2 1/2 cups water
2 1/2 cups white wine vinegar
3 tablespoons pickling salt
2 tablespoons sugar

Instructions:

Sterilize 4 pint-sized jars and their lids according to the manufacturer's instructions.

Evenly trim the ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil. Simmer for 2 minutes, stirring to dissolve the sugar and salt. Ladle the hot mixture into the jars, leaving a 1/2-inch headspace. Wipe the rims with a clean cloth, affix the lids and seals, and seal tightly. Process the jars in the hot water bath for 15 minutes. Carefully remove with tongs and set aside to cool. Let sit in a cool, dark place for at least 3 weeks before opening.

Yield: 4 pints

This recipe also goes along with Emeril's Bloody Mary Recipe (used as a garnish)
http://www.emerils.com/recipe/5796/Bloody--Mary-with-Lemon-Rosemary-Pickled-Green-Beans

Zucannoes (stuffed zucchini) - Moosewood Cookbook

2009-08-04T04:13:00.000-07:00

1 hour 20 min prep
SERVES 4 -6

Ingredients:
4 medium zucchini or 1 large zucchini
1-2 tablespoon olive oil
1 1/2 cups minced onions
1 teaspoon salt
1/2 lb mushroom, minced (or more)
6 cloves garlic, minced
1 1/2 cups cooked rice, any kind
1 1/2 cups minced almonds or pecans, or sunflower seeds, lightly toasted
3 tablespoons fresh lemon juice or tamari
Black pepper
Cayenne
3-5 pinches of freshly picked herbs (any combination of parsley, basil, dill, thyme, savory, marjoram, sage, etc.)
1 cup packed cheddar cheese or Swiss cheese, grated
3-5 tablespoons grated Parmesan cheese

Directions:
1. Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with a 1/4 inch shell.
2. Mince the insides and set everything aside.
3. Heat the olive oil in a medium sized skillet, add the onion and salt and sauté over medium heat until soft (5-8 minutes).
4. Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
5. Stir in the garlic, Remove from heat.
6. Stir in the rice, nuts, and lemon juice.
7. Season to taste with black pepper, cayenne, and herbs of your choice.
8. Preheat oven to 350.
9. Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.

Easy Roasted Fennel from Simply Recipes

2009-08-03T18:50:00.001-07:00

Ingredients

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar

Method

1 Preheat oven to 400°F.

2 Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Serves 4.

Carrot Zucchini Yogurt Muffins -- adapted from allrecipes.com

2009-07-28T04:22:00.000-07:00

Ingredients:
2 cups whole wheat pastry flour or half whole wheat, half all-purpose
1 cup oat flour (grind up oats in food processor)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/4 cup oil
3/4 cup unsweetened applesauce
1 cup plain yogurt
1/3 cup sugar (we don't add...)
1/2 cup honey
2 teaspoons vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1/2 cup chopped pecans or walnuts (optional)

Directions:

1) Preheat oven to 400 degrees F. Lightly grease 24 muffin cups.

2) In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, oil, applesauce, yogurt, sugar, honey, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, pecans or walnuts. Scoop into the prepared muffin cups.

3) Bake 15 to 20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Stuffed Zucchini

2009-07-20T18:56:00.000-07:00

3 large or 6 small round zucchini (or use regular shaped zucchini)
1/2 onion, chopped
1/2 red bell pepper, chopped
2 tsp. olive oil
1 lb. lean ground beef
1 tsp natural seasoning salt (such as m-salt, or spike brand)
1-2 tsp. chopped garlic
1/2 tsp. ground fennel seed
1 cup cooked brown rice
1/2 cup finely chopped fresh basil
3/4 cup coarsely grated Parmesan cheese
1/4 cup chicken stock

Preheat oven to 375 F. Cut stem and flower ends off zucchini, trimming off the smallest possible amount of the skin and taking care to cut it off evenly, since this will show. Cut zucchini in half lengthwise, then using a pointed teaspoon or melon baller, scoop out and discard most of the zucchini flesh and seeds, leaving an even 1/2 inch of flesh attached to the skin. If your zucchini are rolling around a lot, you can cut a thin slice on the bottom side of each to make them sit up. Microwave zucchini 3-4 minutes on high.

Heat olive oil in heavy frying pan and saute chopped onions and peppers until they are just starting to soften, about 5 minutes. (They will cook more in the oven, so they don't need to be fully cooked at this point.) Remove onions and peppers to large mixing bowl, then add ground beef to hot pan and cook until starting to brown. When meat is about half cooked, season with Spike Seasoning and ground fennel and add garlic, and continue to cook until meat is well browned, breaking it into small, pieces with the side of your turner. Remove cooked ground beef to mixing bowl.

Add cooked brown rice, chopped basil, parmesan cheese, and chicken stock to meat and vegetable mixture, and gently combine.

Choose a roasting pan with slight sides, just big enough to hold the zucchini. Spray pan with nonstick spray or a light misting of olive oil. Stuff zucchini with stuffing mixture, packing in as much as you can into each zucchini, and mounding it up as high as you can, until all stuffing is used.

Put zucchini into roasting pan, putting them close together so they hold each other stuffing-side up. Roast uncovered 20-30 minutes, until zucchini is tender-crisp, and filling is hot and slightly browned. Serve hot.

This will keep well for a few days in the refrigerator and can be reheated in the microwave.

Variations:
Use turkey Italian Sausage instead of ground beef.
Use thin tomato sauce instead of the chicken stock.
Use sage or parsley instead of the basil. (use a bit less.)
Use sauteed mushrooms instead of or in addition to the red pepper.

Swiss Chard Tart

2009-07-19T09:25:00.000-07:00

From Mario Batali at www.foodnetwork.com

Yield: 4 Servings Cooking level: easy

2 pounds Swiss chard, washed and spun dry
4 tablespoons extra-virgin olive oil
1 Spanish onion, thinly sliced
2 garlic cloves, thinly sliced
1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup
3 large eggs
Salt and freshly ground black pepper
1 cup freshly grated Parmigiano-Reggiano
1 cup bread crumbs

Directions

Preheat the oven to 350 degrees F.

Bring 8 quarts water to a rolling boil and add 2 tablespoons salt.

Roughly chop the Swiss chard, discarding the rough stems. Add the Swiss chard to the boiling water and cook until tender, about 15 minutes. Drain thoroughly and set aside.

In a 12-inch saucepan, heat 3 tablespoons olive oil over a medium flame until hot but not smoking. Add the onion and garlic, and cook until soft and golden brown, about 5 minutes. Add the Swiss chard and the parsley. Let cook over medium heat for about 10 minutes, stirring occasionally. Remove from the heat and let cool.

Meanwhile, break the eggs into a small bowl. Season, to taste, with salt and pepper. Add 3 tablespoons of Parmigiano and, using a whisk, mix until the ingredients are well-blended. Add the egg mixture to the cooled Swiss chard and toss to combine.

Using the remaining olive oil to lightly grease a shallow 9-inch round or oval baking dish. Dust the bottom of the baking dish with 1/2 cup bread crumbs. Carefully place the Swiss chard and egg mixture into the pan. Dust with the remaining Parmigiano and then the remaining bread crumbs.

Bake until the top is golden brown, about 40 minutes. Serve hot or room temperature.

Tuscan Soup (Ribollita Con Verdure)

2009-07-18T11:36:00.000-07:00

Adapted from Rachel Ray
Servings: 4

Ingredients:
3 tablespoons olive oil (plus some for drizzling)
4 slices bacon or pancetta
2 sprigs fresh rosemary (fine chopped)
4 garlic cloves chopped
1 medium onion, finely chopped
2 medium carrots, diced
1 medium zucchini, cut into thin slices
salt and pepper
1/2 cup dry red wine
1 (15 ounce) can crushed tomatoes (or diced)
6 cups beef or chicken broth
1/2 lb stale bread, torn into pieces
1 can small white beans such as navy (sometimes we use 2 cans)
4 cups chopped Kale or other cooking green such as mustard
1/2 cup grated Parmesan-reggiano cheese

Directions

1. Heat soup pot over medium-high heat. Add oil and pancetta and render for 4 minutes. Add rosemary, garlic, onions, carrots, zucchini and season with salt and pepper. Saute veggies 7-8 minutes, then add wine and deglaze the pot.

2. Stir in tomatoes and stock and bring up heat. When soup boils, reduce to a simmer and stir in bread and beans. Pile greens into pot and wilt them into the soup.

3. Simmer 5-10 minutes, stirring soup as it simmers until it thickens to a dense stew-like consistency.

4. Turn off heat, adjust seasonings and ladle into shallow bowls. Top with grated cheese and an additional drizzle of olive oil

Beet Salad with Goat Cheese

2009-07-16T18:23:00.000-07:00

4 medium beets - scrubbed, trimmed and cut in half
1/3 cup chopped walnuts
3 tablespoons maple syrup
1 (10 ounce) package mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup extra-virgin olive oil
2 ounces goat cheese

DIRECTIONS:

Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.

While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.

In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.

Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.

Beet Chocolate Cake from Asparagus to Zucchini

2009-07-05T19:29:00.000-07:00

Ingredients:

2 c. sugar
2 c. flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1/4 c. oil
3-4 ounces unsweetened chocolate
4 eggs
3 c. shredded beets (steamed until almost tender, cooled and shredded in food processor)

Combine dry ingredients. Sift or mix well together. Melt chocolate very slowly over low heat or in a double boiler. Allow chocolate to cool; then blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into 2 greased 9-inch cake pans. Bake at 325 degrees for 40-50 minutes, or until knife/toothpick can be removed from the center cleanly.

Fettucine with kale and sausage, Gourmet 2006

2009-06-18T14:17:00.000-07:00

yield: Makes 4 to 6 main-course servings
total time: 30 min

Ingredients:

3 tablespoons olive oil
1 lb hot turkey or pork sausage, casings discarded and sausage crumbled
1/2 lb kale, tough stems and center ribs discarded and leaves coarsely chopped
1/2 lb dried egg fettuccine
2/3 cup reduced-sodium chicken broth
1 oz finely grated Pecorino Romano (1/2 cup) plus additional for serving

Preparation:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook sausage, breaking up any lumps with a spoon, until browned, 5 to 7 minutes.
Meanwhile, blanch kale in a 6-quart pot of boiling salted water , uncovered, 5 minutes. Remove kale with a large sieve and drain. Return cooking water in pot to a boil, then cook pasta in boiling water, uncovered, until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander.
While pasta cooks, add kale to sausage in skillet and sauté, stirring frequently, until just tender, about 5 minutes. Add broth, stirring and scraping up any brown bits from bottom of skillet, then add pasta and 1/2 cup reserved cooking water to skillet, tossing until combined. Stir in cheese and thin with additional cooking water if desired.
Serve immediately, with additional cheese on the side.

Grilled Baby Bok Choy from eatdrinkbetter.com -contributed by Greg and Courtney

2009-06-17T03:38:00.000-07:00

Whether you have a tiny dusty charcoal Weber like me or a granddaddy of a gas grill, you’ll wish baby bok choy was in season all summer to accompany your grilled fish, asparagus or sweet corn. Sadly, since baby bok choy succumbs to summer’s heat, it won’t be around much past June.

You will need:

4 heads of baby bok choy (look for ones with tighter heads)

2 T. fresh squeezed lemon or orange juice

2/3 c. extra virgin olive oil

2 cloves garlic, thinly sliced (not minced)

2 T. fresh herbs of your choosing, such as dill or sage finely chopped

Salt and pepper

1 T. balsamic vinegar or low-sodium soy sauce

Handful of pine nuts or chopped walnuts

Romano cheese, grated

Directions:

Slice heads of baby bok choy in half length-wise (leaves to stem). Soak in cool water for 10 minutes to perk them up and remove any grit hidden inside. While heads soak, heat olive oil in small frying pan. Add thinly sliced garlic and stir until just golden brown (about 1 minute). With a slotted spoon, remove garlic to a paper towel and take pan off heat.

Take baby bok choy out of water and gently shake/pat dry. Slice off upper dark green parts of the leaves from the lighter heads. Coarsely chop leaves and set to the side. Brush both sides of heads with garlic-infused oil. Place with cut side up and sprinkle with lemon/orange juice, salt and pepper and herbs.

Place seasoned heads on pre-heated grill with cut side down. Cover grill for 5 to 8 minutes. Remove cover and turn heads over. There should be a nice golden color starting to appear. Drizzle balsamic vinegar or soy sauce over cut sides of heads. Cover again for 5 minutes.* Remove cover and turn heads one last time back to the cut side. Remove from grill when fork-tender.

*At this point, head to the stove and heat up the remaining oil in the small fry pan. When hot, add pine nuts or walnuts and toast slightly for a minute or two. Add chopped baby bok choy leaves and salt and pepper. Stir constantly until wilted, but still very green (about 2 minutes). Remove from heat and toss in fresh herbs if desired.
To plate up, put heads on plate and top with leaves, nuts and a sprinkle of cheese. Add more balsamic vinegar or soy sauce if desired.

(serves 4)

Lemon Fusilli with Arugula from Ina Garten

2009-06-14T16:40:00.000-07:00

Great recipe for entertaining!

Makes 4-5 servings, cooking level: easy

Ingredients

1 tablespoon good olive oil
1 tablespoon minced garlic (2 cloves)
2 cups heavy cream
3 lemons
Kosher salt and freshly ground black pepper
1 bunch broccoli
1 pound dried fusilli pasta
1/2 pound baby arugula (or 2 bunches of common arugula, leaves cut in thirds)
1/2 cup freshly grated Parmesan
1 pint grape or cherry tomatoes, halved

Directions

Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.

Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.

Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Creamy Swiss Chard Pasta adapted from Recipezaar.com

2009-06-13T14:00:00.000-07:00

Ingredients

1 lb swiss chard
1 tablespoon olive oil
2 garlic cloves, smashed
1/4 cup onions, chopped
2 large tomatoes chopped
1/2 cup sour cream (yogurt should work also)
1/2 cup milk
1/4 cup parmesan cheese
8 ounces fettuccine pasta, cooked according to package
salt and pepper

Directions

Wash swiss chard, cut into small pieces.
Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
Serve warm.

Sweet and Savory Kale adapted from Allrecipes.com

2009-06-13T11:45:00.001-07:00

INGREDIENTS:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
2 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

DIRECTIONS:

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Sauteed Kale from Bobby Flay

2009-06-12T17:53:00.000-07:00

Ingredients:

1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Seared Swiss Chard

2009-06-11T10:10:00.000-07:00

recipezaar.com

Ingredients:
2 slices bacon, chopped
1 small red onion, thinly sliced
1 lb swiss chard, stemmed and coarsely chopped
2-3 tablespoons cider vinegar
1 teaspoon sugar
salt and pepper
feta cheese, optional (Great to add if you don't use the bacon)

Directions:
1)In a large skillet, saute the bacon until crisp; remove bacon when crisp and drain all but 1 to 2 teaspoons bacon fat.

2)Add the onion to the skillet and cook for a few minutes in the hot fat, toss in the chard, cover pan with a tight fitting lid and steam until the chard wilts, 3 to 4minutes.

3)Add the vinegar, sugar, and salt and pepper to taste, serve immediately sprinkled lightly with crumbled feta cheese if desired.

Braised Bok Choy from Gourmet 2000

2009-06-08T09:24:00.000-07:00

Ingredients:

1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

Preparation:

1) Thoroughly clean bok choy heads
2) Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.
3) Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Bok Choy Salad from Allrecipes.com

2009-06-04T07:00:00.000-07:00

"This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference." - Allrecipes user

INGREDIENTS:

1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 large bunches baby Bok Choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 ounce) package chow mien noodles (optional)

DIRECTIONS:

In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
Combine the Bok Choy, green onions, almonds, and chow mien noodles in a salad bowl. Toss with dressing, and serve.

Cilantro Butter (or oil)

2009-06-02T19:21:00.000-07:00

Heat x amount of real butter or extra virgin olive oil in a small pot.

Chop x amount of cilantro or use the whole stalk (depending on your preference.)and toss into the pan. Saute' just long enough to release the oils.

Sprinkle with a small amount of real salt and drizzle over fresh vegetables.

It is excellent on yellow squash, eggplant, and grilled or steamed sweet corn.

The butter mixture is also good for dipping or drizzled over good French bread. Over vegetable pizza also.

Simple Sauteed Tatsoi

2009-06-01T07:06:00.000-07:00

Cook it just like spinach, in a little oil until just wilted. Sesame oil and hot pepper flakes complement this green nicely.

3 to 6 cups Tatsoi

1-2 tsp of canola oil and dark sesame oil

Red pepper flakes

When your dinner is almost ready, quickly saute the greens. Add canola oil to a large pan and heat. When hot, add tatsoi, quickly tossing with tongs so all of it fits in the pan. When tatsoi is wilted remove it to a serving dish and toss with the teaspoon of sesame oil and sprinkle with hot pepper flakes.

Braised Mustard Greens adapted from Rachel Ray

2009-06-01T06:28:00.000-07:00

Ingredients

2 slices bacon, chopped
1/2 pound mustard greens, slightly chopped (1 bag Grandson's Gardens)
1 tablespoons white vinegar
1 teaspoons sugar
Coarse salt (optional)
3/4 cup low sodium chicken broth

Directions

In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 10-12 minutes then serve.

Zucchini Chocolate Chip Cookies - Animal, Vegetable, Miracle

2009-04-19T18:49:00.000-07:00

(Makes about two dozen)

1 egg, beaten
½ cup butter, softened
½ cup brown sugar
1/3 cup honey
1 tbsp. vanilla extract
Combine in large bowl

1 cup white flour
1 cup whole wheat flour
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
¼ tsp nutmeg
Combine in a separate, small bowl and blend into liquid mixture

1 cup finely shredded zucchini
12 oz chocolate chips
Stir these into other ingredients, mix well. Drop by spoonful onto greased baking sheet, and flatten with the back of a spoon. Bake at 350°, 10 to 15 minutes

Arugula Pesto from Simply Recipes

2009-04-19T18:42:00.000-07:00

INGREDIENTS:
2 cups tightly packed arugula leaves

1/2 cup of walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove, minced

Pinch of salt (optional)

Method

1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins. (This smells so good!!!)

2 Toast the nuts in a pan over medium heat until lightly brown or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

3 Food processor: Combine the arugula, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

4 Mix with freshly prepared pasta of your choice. You may need to add a little bit of water or more olive oil to mix the pesto more evenly with the pasta.

Eggs in a Nest - from Animal, Vegetable, Miracle

2009-04-19T18:28:00.000-07:00

This recipe makes dinner for a family of four, but can easily be cut in half

Ingredients:

2 cups uncooked brown rice
Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped
½ cup dried tomatoes
Add and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.

1 really large bunch of chard, coarsely chopped
Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

8 eggs
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes.

Remove from heat and serve over rice.

Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese

2009-04-05T10:34:00.000-07:00

foodnetwork.com Giada De Laurentiis

Ingredients:
1 tablespoon olive oil
2 onions, thinly sliced
2 bunches Swiss chard, trimmed and chopped (about 14 cups)
3 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes with juices
1/4 cup dry white wine
1/4 teaspoon dried crushed red pepper flakes
Salt and pepper
8 ounces whole-wheat spaghetti
1/4 cup pitted kalamata olives, coarsely chopped
2 tablespoons freshly grated Pecorino cheese
2 tablespoons toasted pine nuts

Directions
Heat the oil in a heavy large frying pan over medium heat. Add the onions and saute until tender, about 8 minutes. Add the chard and saute until it wilts, about 2 minutes. Add the garlic and saute until fragrant, about 1 minute. Stir in the tomatoes with their juices, wine, and red pepper flakes. Bring to a simmer. Cover and simmer until the tomatoes begin to break down and the chard is very tender, stirring occasionally, about 5 minutes. Season the chard mixture, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring frequently, about 8 to 10 minutes. Drain the spaghetti. Add the spaghetti to the chard mixture and toss to combine.

Transfer the pasta to serving bowls. Sprinkle the olives, cheese, and pine nuts and serve.

Italian Fennel and Onion Risotto

2009-04-05T10:00:00.000-07:00

Newitalianrecipes.com

Ingredients:
1 cup Italian Arborio rice
3 + 3 T e. v. olive oil
2 medium onions, coarsely chopped
1 medium to large fennel bulb, white part chopped coarsely, greens frozen and reserved for making chicken or shrimp stock.
1 1/2 cups peas
1/4 cups fresh Italian basil, finely chopped
1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
6 cups chicken stock
1/2 cup pecorino Romano cheese
2 T butter
1/4 cup finely diced, Italian Parsley
1/4 cup grated parmigiano-reggiano

Preparation:
Set chicken stock to a slow simmer in a large sauce pan or soup pan, add in basil

In a large cast iron skillet or large non-stick skillet, heat 3 T olive oil to medium low.

Add the onions and fennel, and cover. Let the vegetables soften and release their juices for at least ten minutes. Remove to a separate bowl.

Add the other 3 T of olive oil to the same pan for 30 seconds, then add the Italian Arborio rice.

Toss with rice a few times to coat it well with oil. This helps the rice to absorb the cooking juices slowly. It also helps create the silky texture that we so love in a really professionally done risotto.

Add the onions and fennel back in with all their incredibly flavorful juices.

Also, add the wine and let it reduce by about 3/4.

Now you add a ladle or two of the barely simmering stock, stir a little, make sure the developing fennel and onion risotto is completely covered with juices and simmer over low heat. let it just simmer for a few, until the liquid is absorbed and the liquid level is just below the top of the rice.

Add more stock. You don't have to stir this time but make sure the rice is completely covered again.

And just keep repeating this for about fifteen or so. You are just about done now, so add the peas.

Let the level of the liquid in your risotto reduce by about half.

It's now time to taste for tenderness of the rice. If the rice is tender enough for your personal taste (we like it really tender with just a tiny bit of crispness), add the cheese and butter, stir them in thoroughly and let the risotto continue to cook until almost all of the liquid has been absorbed, then remove from heat.

Please let the dish stand for about 5-7 minutes and the flavors will meld (marry) a bit more.

Top with grated Parmigiano-reggiano and freshly chopped Italian Parsley.

White Bean and Kale Soup

2009-04-05T09:50:00.000-07:00

Mothering.com - adapted from The Moosewood Cookbook

2 cups kale, finely chopped
1 tablespoon extra-virgin olive oil
2 large cloves garlic
3 cups cooked cannelloni beans
2 1/2 cups stock
1 tablespoon tomato paste
4 fresh sage leaves
1 teaspoon sea salt
black pepper, freshly ground
1-2 tablespoons fresh lemon juice
pecorino cheese, freshly grated

Wash kale, remove stems from leaves. Roll up leaves and cut in thin ribbons. Set aside. In a soup pot, heat olive oil and briefly sauté garlic. Add about half the cooked beans and part of the stock. Purée remainder of beans and stock in blender, along with tomato paste and sage. Stir puréed beans into soup. Add salt and pepper to taste. Mix kale into soup and simmer until kale has wilted (10 to 15 minutes). Add lemon juice and enough water to give soup the desired consistency. Season to taste. Serve topped with grated pecorino cheese.

Preparation: 30 minutes

Makes 3-4 servings

Note: 3 cups canned or previously cooked beans can be used instead. This will cut total preparation time to 30 minutes.

Broccoli and Bok Choy Stir Fry

2009-04-01T12:00:00.000-07:00

from Asparagus to Zucchini, by Madison Area Community Supported Agriculture Coalition

1 Tbs. peanut oil
1 red bell pepper, julienned (matchsticks)
1 green bell pepper, julienned
1 bunch green onions, chopped
1 cup broccoli florets
1 two-inch piece of ginger, grated
pinch of salt & pepper
1 lb. bok choy, shredded
2 Tbs. sherry
1 Tbs. soy sauce

Heat oil in skillet or wok. Stir-fry peppers, onions, broccoli, ginger, salt, and pepper until broccoli softens slightly, 3-4 minutes. Add bok choy and sherry; cook 2 minutes. Sprinkle with soy sauce. Serve immediately. Serves 2.

Beet, Arugula, and Goat Cheese Sandwich

2009-04-01T11:21:00.000-07:00

Gourmet December 1999

Ingredients:

2 teaspoons balsamic vinegar
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
15-ounce can sliced beets, or 3 med beets steamed or roasted
8 (1/2-inch-thick) bread slices from a round country loaf
6 ounces soft mild goat cheese, softened
4 very thin slices red onion, rings separated
16 large arugula leaves

Preparations:

Preheat broiler.

Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with vinaigrette.

Arrange bread on a large baking sheet and brush tops with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula, and remaining bread, toasted sides up.

Strawberry Spinach Salad

2009-04-01T10:41:00.000-07:00

Ingredients:

8 cups fresh spinach

1 quart strawberries sliced

2-3 kiwis (optional)

2 tsp toasted sesame seeds

Dressing:

1/2 cup oil

1/4 cup vinegar

1/2 tsp Worcestershire sauce

1/2 cup sugar

1/4 tsp paprika

1/2 tsp grated onion

1) Wash and drain spinach, chop into bite sized pieces and put into serving bowl and add fruit and sesame seeds.

2) Blend all dressing ingredients together and toss dressing with salad just before serving.

Grandson's Gardens Recipes

Butternut Squash Risotto -- contiributed by Kate

Ingredients:

Directions:

Fresh Pumpkin Pie

Ingredients

Directions

One Pot Kale Quinoa Pilaf from Food52

Serves 2-4 (~6 sides)

Roasted Butternut Squash with Pecans and Blue Cheese

Directions

Apple Pie Filling

These make great gifts and are nice to have in your pantry for quick crisps, cobblers, or pies all year long. You can double or triple this recipe if you are feeling ambitious.

Ingredients

Directions

Butternut Vegetable Soup

Directions

Spaghetti Squash with Tomatoes and Pancetta

Butternut Squash Lasagna from Giada

Ingredients

Directions

Kale and Roasted Vegetable Soup

Arugula Salad with Lemon Parmesan Dressing

Braised Leeks

Ingredients

Method

Orecchiette with Roasted Peppers, Tomatoes, and Arugula

INGREDIENTS

Balsamic Roasted August Vegetables

Ingredients

Zucchini Sauce

Linguine with Avocado and Arugula Pesto from Giada

Directions

Green Beans with Cherry Tomatoes from Allrecipes.com

Ingredients

Directions

Pasta with Chery Tomatoes and Arugula

Bok Choy with bacon and onion

Everyone I've served this to loves it! Even my 18 month old gobbles it up - I just leave out the cayenne.

Ingredients

Directions

Strawberry Arugula Salad from Eatingwell

Stewed Whitefish with Kale and Tomatoes

Roasted Beets and Sauteed Beet Greens

Ingredients

Directions

Orecchiette with Kale, Bacon, and Sun-Dried Tomatoes

From Cooking Light ~ submitted by Charla

Ingredients

Preparation

Mint Iced Green Tea

Ingredients

Directions

Spinach and Ricotta Stuffed Shells

Beet Greens Recipe

Ingredients

Method

Eggs in a nest - adapted from Animal, Vegetable, Miracle

Spinach Chicken Bake

Ingredients

Directions

Curried Mustard Greens with Beans from Allrecipes.com

Ingredients

Directions

Squash Apple Soup from Barefoot Contessa

Ingredients

Directions

Savory Kale, Cannellini bean, and Potato Soup

Ingredients

Directions

Spaghetti Squash with veggies and feta

Ingredients

Directions

Baked Squash with Apples

Eggplant Sauce Canning Recipe

Ingredients:

Servings Size

Homemade Canned Pizza Sauce

Peel and puree the tomatoes.

Mince the onion and garlic.