We just got our 1st box of the season and so are motivated to share a favorite Kale recipe:
3 TBS olive oil 2 cloves garlic 1 tsp ground cumin 1 Lg bunch greens (spinach, mustard, kale or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1" strips (about 10 cups packed). 1 14 oz. can diced tomatoes, drained
Heat oil in large nonstick skillet over medium heat. Add garlic and cumin, stir for one minute. Add greens by large handfuls; stir just until beginning to wild before adding more, tossing until coated with oil. Cook until tender, 1 - 6 minutes. Add tomatoes and saute until heated through, about 2 minutes. Season to taste with salt and pepper and serve.
Enjoy, Barry and Eileen2 T cooking oil
1 large leek or onion, chopped (leek should be cut in half, cleaned and then
white and light green parts chopped. The dark green parts can be tossed or used
to make stock.)
1 garlic clove or 1 stalk green garlic, chopped
1 teaspoon each curry powder and flour
3 cups stock: chicken or vegetable
3 large or 6 medium carrots, scrubbed and sliced, (peeled if you like)
1 cup plain yogurt
cayenne pepper, ground
1/3 cup chopped, toasted salted peanuts
Heat oil in 3-4 quart pan over med. heat. When oil is hot, add onion, then
garlic, stirring, until onion is soft. (About 10 minutes). Add curry powder and
flour; continue to cook, stirring, for about 30 seconds. Add broth and carrots.
Cover and simmer until carrots are tender when pierced (15 to 20 minutes)
Blend with immersion blender, food processor or regular blender with 3/4 cup of
the yogurt until pureed. Season to taste with S and P and cayenne (use
sparingly!). Let cool; cover and refrigerate for up to 1 day or freeze for up
for 4 months.) Thaw overnight or defrost in microwave.
To serve: Serve at room temperature or hot. Garnish with peanuts, yogurt, and if
you like carrot curls you can make by using a vegetable peeler and ‘peeling’
long carrot curls from a carrot. Put these curls in a small bowl of ice water to
help them stay curly and crunchy before you serve them in the soup.
2 lbs.
carrots
1 tbsp.
lemon juice
1 clove
garlic
1/4 tsp.
cayenne
1 tsp.
salt
3/4 cup
olive oil
2 tbsp.
red wine vinegar
2 tbsp.
chopped cilantro
Peel carrots and cut into julienne -- quick work with a Japanese mandolin. Mash the garlic clove with the salt, mix it with the vinegar, lemon juice, and cayenne. Whisk in the olive oil. Taste for seasoning and add more acid, salt or cayenne if needed. Toss with the carrots and cilantro.
I noticed you have carrots again, here's a recipe: I first sliced the carrots
and some turnips and roasted them in a glass baking dish with a little bit of
butter at about 400 degrees. After 10 minutes in the oven, I sprinkled fresh
chopped ginger, soy sauce, and sesame oil over the veggies, added a little bit
of water to the pan, and kept them in the oven for another 15 minutes.
When I took them out, I sprinkled them with chopped herbs. They were very tasty
and very easy to prepare! -Natalie S.
4 Tablespoons olive oil
3 pounds onions, sliced about 1/4 inch thick (3-4 bunches walla wallas or
similar)
2 teaspoons fresh, chopped oregano
S & P
1 cup white wine
dash vinegar or lemon juice
In a big frying pan, heat oil on medium heat. Add onions and oregano, stir up
some, then cover. Cook about 5 minutes, then turn heat to low and add about a
teaspoon of salt. Cook covered about 20-25 minutes, then add wine, toss and
cover. About every 20 or so minutes stir up a bit. After about an hour, or when
you hear the hiss and sizzle, start stirring more frequently. When they've
browned up quite a bit add the dash of vinegar/lemon juice and season to taste
with pepper and more salt if you like.
* This recipe sounds like a lot of work but it's not, especially if you're in
the kitchen already doing other things. This ‘onion jam' is heavenly as a
cheese-replacement for quesadillas, especially with the mushroom and zucchini
addition.
3-4 Tablespoons olive oil
2 colored (red, yellow or gold) sweet peppers, thinly sliced
2 yellow Spanish onions, chopped
3/4 pound broccoli di cicco or 1 head freshest broccoli, cut into florets,
roughly chopped
at least 4 cloves of garlic, thinly sliced
8-10 eggs
2-3 tablespoons chopped parsley or oregano
Salt and pepper to taste
dash cayenne pepper or red chili flakes
1 cup shredded sharp cheese, such as cheddar or provolone
Preheat broiler. Heat oil in large ovenproof skillet over high heat. Sauté peppers and onions until soft, about 5 minutes. Add broccoli pieces and garlic, stirring to coat with oil. Reduce heat to medium, cover, and cook until vegetables are crisp-tender, about 4 minutes.
Meanwhile, whisk together eggs and next 4 ingredients in large bowl. Arrange vegetables evenly in skillet, then pour in egg mixture. Cover and cook over medium-low heat until eggs are set around edges and almost set in center, about 8 minutes. Sprinkle evenly with cheese. Transfer skillet to broiler and heat until eggs are completely set and cheese is melted and bubbling, about 2 minutes. Run spatula around skillet edges to loosen frittata. Cut into wedges and serve hot or at room temperature.
Note: Of course, I think anything tastes wonderful when cooked frittata-style: potatoes, onions, garlic, onion, peppers, greens….when I worked at a restaurant we used to use any leftovers from the previous nights’ meals and make “garbage omelettes”…they literally sold faster than hotcakes! ~D)
from The Tassajara Recipe Book.
5/8 cup butter, softened (or part olive oil)
4 Tblsp dijon mustard
2 cloves garlic
2 Tblsp parsley, well minced
2 Tblsp chives, finely sliced or green onion, minced Salt and Pepper
1 Tblsp oil
2 cups broccoli, cut into small flowerettes (or cauliflower or romanseco!)
3/4 pound pasta
Blend butter and mustard. Set aside.Slice garlic and pound it with a mortar with a healthy pinch of salt. When the garlic is pulpy add the parley and chives (or onions) and pound a bit more to release the flaovrs. Blend this mixture into the mustard mixture with a few twists of black pepper.
Bring a large amount of water to a boil with the tablespoon of oil and a spoonful of salt. Add the pasta to the boiling water. If you are using fresh pasta, add the broccoli at the same time. If using dried pasta, add the broccoli for the last couple minutes of cooking. As soon as the pasta and broccoli are done, drain and put them in a 12" skillet allowing a bit of the cooking water to dribble in. Add the mustard mixture and, over moderate heat, toss the mixture until everything is evenly coated. Keep the heat low enough that the butter doesn't bubble or fry as that would change the flavor. Adjust salt and pepper to your taste and serve.
2 cans garbanzo beans, or 4 cups cooked garbanzos (I use a pressure cooker, and cook them for at least 45 minutes under high pressure, with a split
onion and a bay leaf....)
2 HEADS roasted garlic (wrap in foil two heads of garlic and roast when you're baking something else, then they will be ready to use!)
1/4 cup tahini (sometimes I use 1 Tablespoon toasted sesame oil instead)
1 teaspoon salt
1/4 cup olive oil, or less if on fat-restricted diet
2 lemons, juiced, zest removed and chopped from one of the lemons
1/2 bunch parsley, chopped
water
In food processor* add cooked or canned beans, the pulp from the roasted garlic cloves, tahini, salt, olive oil, zest from one lemon, all lemon juice, and parsley. Whirl for quite a long time, until it's very smooth. WHILE WHIRLING, add water a tablespoon at a time until it looks perfect, I often use about 3-4 tablespoons, but it depends on whether the beans were canned or cooked at home...
*A food processor generally has more power than a blender, I've ruined more than one blender trying to make hummus! If you only have a blender, add at least a 1/2 cup of water and maybe more, you'll have smooth, almost runny hummus, but you'll still have your blender intact.)
Eat with artichokes, noodles, toast, carrot sticks...
3 cups packed arugula (about 3/4 pound), washed well and spun dry
1/3 cup pine nuts, toasted golden and cooled
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1 large garlic clove, chopped
3 tablespoons olive oil
1/4 cup hot water plus additional if desired
from Rosemary Webb
1/2 to 1 bunch of chopped arugula (one inch sizes)
3/4 pound of pasta (I used tiny shells)
Juice of one half lemon
2 tablespoons of dry white wine
2 cloves of finely minced garlic
3 teaspoons of olive oil
1/8 to 1/4 cup of chicken broth or other mild broth
Be sure to thoroughly drain the shredded zucchini so the spoonbread is
creamy, not watery. Serve it with grilled meats or fish.
3 cups shredded zucchini (about 3 medium zucchini)
3 eggs
1 cup sour cream
1 cup grated cheddar cheese
1/2 cup chopped onion
1/2 cup melted butter or vegetable oil
1/4 teaspoon salt
1 1/2 cups cornmeal
1. Heat oven to 400°F. Spray 1 1/2-quart gratin or baking dish with cooking
spray. Place zucchini in large strainer set over bowl; let stand 10 minutes.
Press or squeeze zucchini to remove excess liquid.
2. Whisk eggs in large bowl until blended. Stir in sour cream, cheese, onion,
butter and salt until combined. Stir in zucchini and cornmeal until blended.
Pour into gratin dish.
3. Bake 25 minutes or until edges are golden brown and knife inserted in center
comes out clean.
Grate scrubbed beets or cut into julienne; toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, Parmesan, feta). Serve alone or with lettuce.
Just cut them into chunks and roast them with olive oil, S & P until they are tender. I’d add some potatoes and carrots, and coarsely grate some parm after they’re done…
from Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden
Note: you can add one finely miced clove of garlic to this sauce if you like. Any color beet will do quite nicely in this recipe.
12 small beets (or one bunch full sized, beets quartered)
4 Tablespoons butter or canola oil
2 Tablespoons honey
1 Tablespoon minced fresh ginger
1 Tablespoon soy sauce
Boil or steam beets until almost tender (10-15 minutes). Rinse in cold water and cut in half. Combine rest of ingredients in small pan. Heat gently, stirring, until sauce is smooth. Brush sauce on beets and heat under broiler 5-10 minutes, basting frequently.
adapted from Delicious TV
Servings: 6
6 medium beets roasted
Olive oil
Salt
2 cloves garlic crushed
2 Tbl yogurt
2 Tbl Mayo (regular or vegan)
4 tsp curry powder
3 Tbl fresh lemon juice
10 tbl olive oil
4 Tbl chopped cutting celery or cilantro
Directions:
Preheat oven to 375. Wash, trim and wrap beets individually in foil. Place in a
shallow pan and roast until tender. A sharp kitchen paring knife should pierce
through the foil easily. Set aside to cool. Mix dressing by combining all
ingredients except oil. When all ingredients are smooth, whisk in the oil and
set aside. Many people don't prepare fresh beets because of the staining juices.
Wearing laytex or vinyl gloves will protect your hands and preparing on a
covered surface will protect your cutting board. I often roast beets without
wrapping and use them skin included. However, this is an alternative method.
Whatever method you use, it is well worth the effort!
Unwrap the beets, and rub away skin. Slice into wedges and set into your dish. Spoon curry over the beets and serve at room temperature.
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4-6 servings
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only
use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about
20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly
salted water. Drain the chard and set it aside.
2. Preheat the oven to 350 degrees. Pour some olive oil into a large skillet.
Add the onion and sauté lightly over low-medium heat for 2-3 minutes. Add the
garlic, and sauté for another minute. Add the Swiss chard and continue sautéing
for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep
bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and
spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle
some bread crumbs over the top surface. Place the dish in the oven for about
25-30 minutes. Serve hot.
If you have any cilantro left, you could try:
4 medium carrots
1 tablespoon fresh lime juice
1/8 teaspoon finely grated fresh lime zest
2 tablespoons finely chopped fresh cilantro leaves
1 teaspoon vegetable oil
Garnish: fresh cilantro sprigs
Finely shred carrots and in a bowl toss together with remaining ingredients and
salt and pepper to taste. Serve salad garnished with cilantro. Serves 4. Each
serving about 42 calories and 1 gram fat.
(from Simplicity - from a Monastery Kitchen)
1/2 head small green cabbageHmmmm, but then again, we ARE getting more onions:
…and more onions, with TURNIPS!!!!
1/2 pound turnips, peeled and grated
1 onion, chopped fine
2 teaspoons cornstarch
1/4 cup plus 1 tablespoon freshly grated Parmesan
1/3 cup heavy cream
In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the
Parmesan and salt and
pepper to taste and transfer the mixture to a buttered 9-inch-square baking
dish, patting it down.
Drizzle the cream evenly over the mixture, sprinkle the mixture with the
remaining 1 tablespoon
Parmesan, and bake the gratin in the middle of a preheated 375¡F. oven for 25 to
30 minutes, or until
the top is golden.
Serves 2. Gourmet
….and did someone mention squash????
1 pound zucchini or yellow squash, cut into 1/2 inch cubes ( I prefer yellow
squash)
1 scant tsp salt, plus more to season finished dish
2 tablespoons vegetable broth for sautéing
5 cloves garlic, thinly sliced
1 tablespoon fresh squeezed lime juice (can sub fresh lemon juice)
1/4 tsp freshly ground black pepper or to taste
1/2 teaspoon dried oregano or 2 tsp freshly chopped oregano
2 tablespoons chopped flat leaf parsley
1. Toss the squash with the salt and let stand in a colander for 30
minutes over a dish or in the sink. Rinse and pat dry.
2. In a large skillet, sauté the garlic in the vegetable broth until
soft, about 3 minutes. Remove garlic and set aside. Raise heat to
medium-high.
3. Add squash to pan and sauté for 8-10 minutes, until tender but a little
crunchy.
4. Stir in lime juice, oregano, parsley, pepper, roasted garlic, and
salt to taste. Mix well.
Serves 2-4.
This is something we have in one variety or another….let your own taste be your guide!!!
from Taste of Home Magazine by Gail Davies
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
Salt and pepper to taste
In a skillet, sauté onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper. Yield: 8 servings
…and green beans almandine are ALWAYS a hit!!