Vinaigrette Recipe for Green Salad

Ingredients:

3-4tbs Champagne Vinegar
1 tsp minced garlic
1 tsp Dijon mustard
1/2 cup olive oil
Salt and freshly ground pepper
Salad greens for 6-8 people
Cherry tomatoes, cucumber, etc. (optional)

Directions:

In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinegar is emulsified.
Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

Red Beet Pancakes

 

Ingredients

• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 medium beets, roasted and pureed (about 3/4 cups)
• 1 1/4 cup milk
• 1/3 cup plain Greek yogurt
• 1 large egg
• 3 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Preparation

1. Sift the first 5 ingredients into a bowl.

2. Place the rest of the wet ingredients in a separate bowl and whisk thoroughly to combine.

3. Add the dry ingredients into the wet and stir until just combined (you don’t want to overstir the batter — some lumps are good).

4. Drop about 2 tbsp of the pancake mixture onto a greased griddle or pan over medium heat and cook for 3 minutes on each side.

5. Serve with desired accompaniments.

* To freeze: Place the pancakes in labeled zipper bags and freeze for up to 3 months

 

Accompaniments: honey, maple syrup, butter, raspberry sauce

 

Sauteed Collard Greens from Epicurious

Serves 4
 

This recipe can be prepared in 45 minutes or less. Some people favor collard greens boiled until they are meltingly tender, while others prefer them to retain some bite. This recipe satisfies the taste of the latter group.

Ingredients

• 2 1/2 pounds collard greens
• 2 garlic cloves
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 teaspoon fresh lemon juice, or to taste

Preparation

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Napa Cabbage Salad Recipe

This recipe comes from Food and Wine magazine and is a healthy alternative to the napa cabbage salad recipe with ramen noodles and sweet dressing.

Ingredients:

3 tablespoons vegetable oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1/2 teaspoon sugar
1 pound napa cabbage, chopped
2 scallions, thinly sliced
1/4 cup chopped cilantro
Freshly ground pepper 

 

Directions: 

- Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

 

- In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.
1/2 cup slivered almonds

Cilantro Pesto

Cilantro makes a delicious pesto with a little kick. This recipe is adapted from allrecipes.com.  We like to freeze this pesto minus the cheese in ice cube trays for days we need speedy lunch or dinner alongside lots of farm veggies.

Ingredients

• 16 oz pasta 
• 1 large bunch of cilantro
• 1/2 cup walnuts
• 1 tablespoon white wine vinegar
• 4 cloves garlic
• 1/4 cup grated Parmesan cheese
• salt to taste
• 1/4 tsp. cayenne pepper (optional)
• 1/2 cup olive oil

Directions

1. Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
2. In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
3. Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Mustard Green Pesto

4 garlic cloves 

1 cup walnuts
2 cups packed fresh mustard greens, washed & dried 

1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
3-4 tablespoons extra virgin olive oil

Directions:

1. Place garlic in food processor and mince. Add walnuts and process until finely ground.
2. Add mustard greens, garlic powder, and salt. Process until a thick paste forms.
3. Drizzle in olive oil while processing until smooth.

Stuffed Pepper Casserole

2 cups chicken broth
1 cup rice 

1 lb ground beef
1 medium onion, chopped 

3 medium bell peppers, seeded and chopped
1 1/2 cups spaghetti or tomato sauce
1 cup shredded cheddar cheese

Directions:

1. Boil broth and pour over rice in greased 9 x 13 " pan.
2. Brown meat with pepper and onion. Drain well.
3. Add sauce and pour over rice.
4. Sprinkle with cheese.
5. Bake at 350 degrees for 45 minutes uncovered.