Collard Greens Egg Rolls

 

Ingredients:

• 2 cups very well drained fully cooked collard greens (cooked with pork, if desired)
• 2 ounces cream cheese, softened
• 7 egg roll wrappers
• 1 egg, beaten
• Peanut oil, for frying
• Sweet chili sauce (or sauce of your choice), for dipping

Preparation:

1. Stir together collard greens and cream cheese in a medium bowl until combined.  Set aside.
2. Place an egg roll wrapper on a clean, dry surface with a corner pointed towards you (work with one egg roll wrapper at a time).
3. Place ¼ cup of collard greens mixture onto the bottom third of the wrapper.
4. Brush beaten egg over outer edges of wrapper.
5. Roll the corner pointed towards you over the filling.  Fold left and right corners towards the center and roll over tightly.
6. Repeat with the remaining wrappers and collard mixture.  Cover egg rolls with a dampened paper towel to prevent from drying out while oil is heating.
7. Pour 2 to 3 inches of peanut oil in a stock pot or deep fryer and heat to 350 degrees F over medium-high heat.
8. Carefully fry egg rolls in batches (3 to 4 at a time) for approximately 3 minutes, or until a deep golden brown color all over.  Using tongs, carefully turn egg rolls a few times during frying.
9. Remove from oil and place on a baking rack over a rimmed baking sheet or a plate lined with paper towels.
10. Serve with sweet chili sauce (or your favorite dipping sauce).

theblondcook.com

Tatsoi Salad

 

Ingredients:

• 6 ounces tatsoi greens, roughly chopped
• 1 English cucumber, halved and ribboned (center seeds discarded)
• 3 large (or 5 small) red radishes, thinly sliced
• 2 tablespoons hemp hearts
• 2 teaspoons furikake seasoning
• 1 tablespoon canola oil
• 3 teaspoons sesame oil
• 2 teaspoons rice wine vinegar
• 1 teaspoon granulated sugar
• 1 teaspoon soy sauce
• ½ teaspoon ground ginger

Preparation:

1. Add the chopped tatsoi, slivered cucumber, and radishes to a large serving dish. Top with the hemp hearts and furikake. Toss to combine. 
2. Whisk together the canola oil, sesame oil, rice wine vinegar, sugar, soy sauce, and ginger in a small bowl. Pour it over the salad and toss again to combine. 

thishealthytable.com

Triple Green Stir Fry

 

Ingredients:

• 2 ½ tablespoons organic cornstarch or arrowroot 
• 1 cup low-sodium vegetable broth or water
• 2 tablespoons reduced-sodium soy sauce
• 1 teaspoon natural granulated sugar
• 1 to 2 teaspoons grated fresh ginger
• 8 ounces seitan or extra-firm tofu 
• 2 tablespoons dark sesame oil, divided
• 2 cloves garlic, peeled and cut in half
• 8 ounces fresh green beans, trimmed and cut in half
• 2 large broccoli crowns, cut into bite-sized pieces and florets
• 1 medium zucchini (or, try this week's Tat Soi!), cut in half lengthwise, then into ¼-inch slices
• 2 scallions, cut into 1-inch lengths
• Dried hot red pepper flakes to taste
• Additional soy sauce to taste

Preparation:

1. For the sauce, combine the cornstarch or arrowroot in a small bowl or with just enough water to dissolve it. Add the remaining sauce ingredients, stir together, and set aside.
2. If using seitan, cut into bite-sized pieces. If using tofu, cut into ½-inch thick slices. Blot well between clean tea towels or several layers of paper towel (or use a tofu press ahead of time if you like it really firm), and cut into dice. 
3. Heat half of the oil in a stir-fry pan. Add the tofu or seitan and stir-fry over medium-high heat until golden on most sides. Remove from the pan and set aside.
4. Heat the remaining oil in the same pan. Add the garlic, green beans, and ¼ cup water. Cook over high heat, covered, for 3 minutes, then stir in the broccoli. Cover and cook until the beans and broccoli are brightly colored and just tender-crisp, lifting the lid to stir once or twice. 
5. Add the zucchini and scallion. Stir-fry for another 2 to 3 minutes, or until all the vegetables are tender-crisp. Stir in the tofu or seitan. 
6. Pour in the sauce, and cook, stirring, until it has thickened, another minute or so. Serve at once.

vegkitchen.com

Buffalo Shrimp Lettuce Wraps

 

Ingredients:

• 4 tbsp. butter
• 2 garlic cloves, minced
• 1/4 c. hot sauce, such as Frank's
• 1 tbsp. extra-virgin olive oil
• 1 lb. shrimp, peeled and deveined, tails removed
• Kosher salt
• Freshly ground black pepper
• 1 head romaine, leaves separated, for serving
• 1/4 red onion, finely chopped
• 1 rib celery, sliced thin
• 1/2 c. blue cheese, crumbled

Preparation:

1. Make buffalo sauce: In a small saucepan over medium heat, melt butter. When melted completely, add garlic and cook until fragrant, 1 minute. Add hot sauce and stir to combine. Turn heat to low while you cook the shrimp.
2. Make shrimp: In a large skillet over medium heat, heat oil. Add shrimp and season with salt and pepper. Cook, flipping halfway, until pink and opaque on both sides, about 2 minutes per side. Turn off heat and add the buffalo sauce, tossing to coat.
3. Assemble wraps: Add a small scoop of shrimp to the center of a romaine leaf, then top with red onion, celery, and blue cheese.

delish.com

Easy Japanese Turnips

 

Ingredients:

• 5 cups Japanese turnips (halved for small ones, quartered for large ones)
• 3 tbsp Olive oil
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper

Miso Dressing:

• 1 tbsp Miso paste
• 2 tbsp Rice vinegar
• 1 tbsp Maple syrup 
• 2 tbsp Lime juice
• 1 tsp Sesame seeds
• 1/4 cup Olive oil

Preparation:

1. Preheat the air fryer to 350 degrees F (176 degrees C), or preheat the oven to 400 degrees F (204 degrees C).
2. Toss the turnips with olive oil, salt, and pepper.
3. To cook turnips in the air fryer: Place the halved or quartered turnips in a single layer in the air fryer basket. (You may have to cook them in batches depending on the size of your air fryer.) Cook for 10 minutes, tossing halfway.
4. To cook turnips in the oven: Arrange the halved or quartered turnips in a single layer on a sheet pan. Roast in the oven for about 15 minutes, tossing halfway.
5. Meanwhile, prepare the dressing. In a small bowl, whisk together all the dressing ingredients, until combined.
6. Serve turnips with the miso dressing.

wholesomeyum.com

Garlic Parmesan Roasted Carrots

 

Ingredients:

• 2 pounds (1kg) carrots, washed and halved
• 1/4 cup olive oil
• 4 large cloves garlic, minced (or 1 tablespoon minced garlic)
• 1/4 cup grated parmesan cheese
• 2 tablespoons Panko bread crumbs, (or normal breadcrumbs)
• Salt and pepper, to taste
• Fresh chopped parsley, optional

Preparation:

1. Preheat oven to 400°F (200°C). Lightly grease or spray a baking sheet with cooking oil spray.
2. Arrange carrots on baking sheet. Add the olive oil, garlic, parmesan, bread crumbs, salt, and pepper. Toss all ingredients together to completely coat the carrots. Spread out and bake for 20-25 minutes or until tender. Toss with a spatula halfway through.
3. Remove from oven and serve immediately. Top with fresh parsley if desired.

cafedelites.com

Cheesy Roasted Green Beans

 

Ingredients:

• 1 pound (500 g) of green beans, ends trimmed
• 1/4 cup olive oil
• 2 tablespoons fresh parmesan cheese shredded
• 1 tablespoon minced garlic (or 4 cloves garlic, minced)
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon fresh cracked black pepper
• 1 1/4 cup mozzarella cheese shredded

Preparation:

1. Preheat oven to 425°F (220°C). Lightly grease a baking sheet with nonstick cooking oil spray. 
2. Arrange green beans on a baking sheet in a single layer. Set aside.
3. In a small bowl mix together olive oil, parmesan, garlic, salt, and pepper. Drizzle the oil mixture over the green beans and toss to evenly coat.
4. Bake for 20 minutes until vibrant and tender-crisp.
5. Remove from the oven and top with the mozzarella cheese. Return to the oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes).
6. Season with salt and pepper, if desired. Serve immediately.

cafedelites.com

Coconut Milk Braised Mustard Greens with Winter Squash

 

Ingredients:

• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 2 cloves of garlic peeled and finely grated
• 1 1" piece of ginger peeled and finely grated
• 1 lb Mustard Greens, chopped
• 1-1/2 cups (13.5-ounce can) of unsweetened full-fat coconut milk
• 1 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon crushed red pepper flakes
• 1 small butternut squash (or, other winter squash) peeled and diced into 1/2" pieces
• Kosher salt and freshly ground pepper
• 3 scallions, white and light green parts only thinly sliced
• 1/4 cup cilantro, leaves and stems finely chopped

Preparation:

1. Set a large skillet with high sides or Dutch oven over medium heat. Add butter. When melted, add shallot and cook for about 2 minutes, until soft and fragrant. Add garlic and ginger—stir and cook for about 2 minutes more.
2. Add mustard greens to the skillet and stir constantly for about a minute, until they begin to wilt. Add coconut milk, soy sauce, spices, squash, and ¼ teaspoon salt and pepper. Stir and bring to a simmer. Reduce heat to low and cook for about 15 minutes until greens and squash are fork-tender.
3. Taste and season with salt and pepper if needed. Top with scallions and cilantro to serve.

ashcuoco.com

Garlicky Salmon Pasta with Escarole

 

Ingredients:

• 1 12-oz box Collezione Bucatini
• 12 oz salmon fillet, ideally skinless
• 4 tablespoon extra-virgin olive oil, divided
• 1 medium yellow onion, diced
• 3 large cloves garlic, minced
• 1 head escarole
• ¼ teaspoon crushed red pepper
• ½ cup Pecorino Romano, grated
• 1 tablespoon toasted sesame seeds
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the Collezione Bucatini and cook for 7 minutes, or until just al dente. Drain, reserving ½ cup of the cooking water.
2. Add 1 ½ tablespoon extra-virgin olive oil to a large skillet set over medium-high heat. Season both sides of the salmon fillet with salt and pepper, then cook for 2-3 minutes per side, or until the salmon is completely cooked through. Flake salmon on a plate and set it aside.
3. Add another 1 ½ tablespoon of the extra-virgin olive oil to the (now-empty) skillet. Add the onion and cook for 3-4 minutes. Add as much escarole as can fit in the skillet and stir everything up to combine. Space will free up in the skillet as the escarole wilts, so continue adding escarole until it's all in the pan.
4. Once the escarole is almost all wilted, add the minced garlic and cook for an additional minute or so.
5. Add cooked Collezione Bucatini to the skillet and pour in the reserved cooking water. Let the pasta cook for a few more seconds, or until the liquid is absorbed.
6. Remove the skillet from the heat and toss pasta with the grated Pecorino Romano, crushed red pepper, and the flaked salmon. Season to taste with salt and pepper. Drizzle with the remaining extra-virgin olive oil. Top with toasted sesame seeds and serve.
7. Serving suggestions: additional salt, pepper, and/or crushed red pepper, fresh herbs like basil or parsley, and a squeeze of fresh lemon juice

mysequinedlife.com

Mac and Cheese Chile Relleno

 

Ingredients:

• 4 tablespoons unsalted butter, divided
• 2 cups small diced red onions, divided
• 4 finely chopped garlic cloves, divided
• 1 red bell pepper, chopped
• 1 jalapeno chili, chopped
• 2 teaspoons chili powder, divided
• 2 tablespoons all-purpose flour
• 2 ¹⁄₂ cups milk
• 2 cups shredded Monterey jack pepper cheese, plus 1 cup
• 1 ¹⁄₂ cups shredded cheddar cheese, plus 1 cup
• 8 ounces elbow macaroni, cooked for 6 minutes, drained and rinsed with cool water
• kosher salt
• ground black pepper
• 8 large poblano peppers, roasted and peeled
• 2 tablespoons olive oil
• 1(14 ounce) can crushed tomatoes
• ¹⁄₂ cup salsa
• 1 cup small diced pico de gallo (to garnish)
• ¹⁄₄ cup finely chopped cilantro (to garnish)

Preparation:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 2 tablespoons butter. Add 1 cup onions, 2 cloves garlic, red bell peppers, and jalapenos. Cook until vegetables are softened, about 5-8 minutes.
3. Stir in the remaining 2 tablespoons butter to melt, then add 1 teaspoon chili powder and flour. Stir to combine completely, then stir in the milk. Increase heat to medium-high, bring mixture to a simmer, and cook until thickened, about 3-5 minutes. Add 2 cups shredded pepper jack cheese, and 1 1/2 cups shredded cheddar cheese, and stir until completely melted. Fold in macaroni and season to taste with salt and pepper; remove from heat and set aside.
4. To prepare poblanos, make a slice to open the pepper, then gently rinse to remove the seeds. Keep the stem intact if possible. Fill the peppers with macaroni and cheese, and wrap the edges of the poblanos towards each other to meet halfway. Place on a prepared baking sheet. Top with remaining 1 cup shredded pepper jack and cheddar cheeses.
5. Bake for 15-20 minutes until the cheeses are melted and the filling is warmed through.
6. To prepare sauce, heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1 cup onions and 2 cloves garlic and cook until softened, about 3-5 minutes. Add crushed tomatoes and salsa and bring to a simmer. Keep warm.
7. To serve, ladle 1/2 cup sauce onto a plate, top with poblano, and garnish with pico de gallo and chopped cilantro.

food.com

Eggplant Steaks with Leek Puree

 

Ingredients:

• 1 medium eggplant, sliced 1/2″ thickness lengthwise
• 1.5 cups small radishes (quartered)
• 2 small yellow onions, diced
• 3 small leek stalks, chopped
• 2 cloves garlic (minced)
• 1/4 cup balsamic vinegar
• 3 tablespoons olive oil, plus an extra tablespoon for cooking pan
• 1 tablespoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup vegetable broth

Preparation:

1. Preheat the oven to 425°F and prepare a 15″x10″ baking sheet with parchment paper.
2. In a large mixing bowl, toss together radishes, onions, leeks, garlic, olive oil, salt, and pepper until well coated. Transfer to baking sheet. Then bake for 18-20 minutes or until golden.
3. Meanwhile, heat a large pan (preferably with grill lines) to medium-high. Coat with the remaining tablespoon of olive oil, brushing on oil if using a grill pan.
4. When heated, lay the eggplant slices on the pan, brush with balsamic vinegar, and cook for about 6 minutes on each side or until browned and cooked thoroughly. After flipping, coat the other side with vinegar.
5. When the baking is finished, set aside the radishes and transfer the remaining ingredients into a food processor along with the vegetable broth. Make sure to set aside extra radishes, and leeks to garnish. Then, purée until smooth.
6. When ready to serve, spread the purée onto the plate, lay an eggplant steak on top, and top with radishes, leeks, and micro greens (optional). Share, and enjoy!

misfitmarket.com

Garlicky Skillet Greens with Ham

 

Ingredients:

• ¹⁄₄ cup apple cider vinegar
• ¹⁄₄ cup sorghum syrup
• 2 tbsp. Sriracha hot sauce
• 1 smoked ham hock
• 1 small yellow onion, finely chopped, divided
• 1 cup bacon fat
• 1 ¹⁄₂ lb. collard greens, stems discarded, and leaves thinly sliced
• turnip greens stems discarded, and leaves thinly sliced
• cloves Kosher salt
• 12 cloves garlic confit, coarsely chopped, plus 2 tbsp. garlic oil

Preparation:

1. In a microwave-safe bowl, whisk together the vinegar, sorghum syrup, and Sriracha. Cover and microwave on high for 2 minutes and set aside.
2. In a medium Dutch oven, place the ham hock and half of the onion, cover with water, and turn the heat to high. When the liquid boils, turn the heat to medium-low and cook until the ham hock is very tender, 1½–2 hours. Set the pot aside until the ham hock is cool enough to handle, then remove it from the liquid and use your hands to shred the meat into a small bowl. Discard the liquid, cooked onion, and bone. Clean the Dutch oven and return it to the stove.
3. In the empty Dutch oven set over medium-high heat, melt the bacon fat, then add the shredded meat and cook until browned and slightly crisp, 3–4 minutes. Stir in the remaining onion and cook until soft, about 8 minutes. Turn the heat to high, add the collard and turnip greens (in batches if necessary), and season with salt to taste. Cook, stirring continuously until the greens are wilted, 1–2 minutes. Stir in the reserved vinegar-sorghum liquid, garlic confit, and garlic oil, and serve immediately.

saveur.com

Paw Paw Muffins

 

Ingredients:

• 2 large eggs
• 6 tablespoons cooled melted butter
• 3/4 cup buttermilk
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• 3/4 cup pawpaw pulp, mashed
• 1/2 cup  chopped  pitted dates

Preparation:

1. Preheat the oven to 375°F.
2. Use a paring knife to peel the pawpaws, then remove the seeds and discard.
3. Mash pulp with a fork if needed.
4. Whisk together the eggs, butter, buttermilk, and vanilla.
5. Sift together the dry ingredients and add those gradually,  stirring until you have a  smooth batter.
6. Stir in pawpaw pulp and dates.
7. Place batter 2/3 full in greased muffin tins or use cupcake liners.
8. Bake muffins for 18-22 minutes or until a toothpick inserted into a muffin can be removed without wet batter.
9. Cool for 10  minutes in the pan, then turn out muffins to finish cooling on a wire rack.

palatablepastime.com

Roasted Poblano Queso Fundido

 

Ingredients:

• 3 poblano peppers
• 1 small onion, finely diced
• 2 garlic cloves, minced and divided (1 for the cheese and 1 for the puree)
• 2 tablespoons canola oil (or other neutral oil), divided (1 for the cheese and 1 for the puree)
• 1 cup (8 oz.) grated Monterey Jack cheese
• 1 cup (8 oz.) grated Oaxaca cheese (mozzarella works well here too)
• Juice of 1 lime, plus more to taste
• Kosher salt
• Fresh flour or corn tortillas, for serving
• Cilantro leaves, for serving

Preparation:

1. Preheat a broiler to high heat, and set an oven rack as close as possible to the broiler. Place poblano peppers on a baking sheet and broil until blackened and blistered all over, turning several times to ensure even cooking. Transfer peppers to a small bowl, and cover with plastic wrap. Let the peppers steam for 10 minutes. This will make them easier to peel. Peel the blackened skins off each pepper, then remove and discard the stem. Open the peppers so they lay flat on a work surface, and remove all seeds. Dice all peppers, but keep them separated. 1 pepper will be used for the Queso Fundido, and 2 for the Roasted Poblano Puree.
2. Preheat an oven to 425°F. Add 1 tablespoon canola oil to an 8-inch cast-iron skillet over medium heat. Once the oil is hot, add onion with a pinch of salt, and cook until soft and just starting to brown (about 5 minutes). Stir in 1 minced garlic clove, 1 of the diced poblano peppers, and another pinch of salt, cooking just until fragrant (about 1 minute). Stir in grated cheese, then transfer the skillet to the oven. Bake until the cheese gets all melty, and the surface develops golden brown spots (10 – 15 minutes).
3. While the Queso Fundido is cooking, make the Roasted Poblano Puree. Place 2 diced poblano peppers, 1 minced garlic clove, lime juice, 1 tablespoon canola oil, and a pinch of salt in a small food processor or blender, pulsing to combine. Season to taste with kosher salt and lime juice.
4. Wrap tortillas in foil, and warm in the oven for 5 minutes while the Queso Fundido is cooking. As soon as the Queso Fundido comes out of the oven, top with several spoonfuls of the puree and a scattering of cilantro leaves. Serve immediately with warm tortillas.

kitchenkonfidence.com

The Best Basil Pesto Recipe

 

Ingredients:

• 6 cups loosely-packed Genovese basil, preferably young, bright-green leaves
• 1/3 cup pine nuts, preferably Italian
• 1/3 of a small, fresh garlic clove
• 1/2 cup fruity, mild extra-virgin olive oil, preferably from Liguria
• 1 teaspoon medium or coarse flaky sea salt, such as Maldon or fleur de sel (use less if using saltier pecorino-Romano cheese)
• 1/3 cup freshly-grated pecorino-Toscano cheese (pecorino-Romano is an ok substitute)
• 1/3 cup freshly-grated Parmigiano-Reggiano cheese

Preparation:

1. Chill the blender bowl either in the freezer or by adding water and ice cubes until ready to blend. Meanwhile, rinse, then soak, the basil leaves in water for about 10 to 15 minutes.
2. Combine the nuts, garlic, and olive oil in the blender. Blend until the nuts are very finely chopped and the mixture is creamy. Add the salt.
3. In several handfuls, lift the basil from the bowl of water. Shake some of the excess water off, but not all, and add it to the blender. Pulse in the blender until it is a smooth, beautiful green color. If necessary, add more water a teaspoon at a time until it blends and emulsifies fully.
4. Add the cheeses and blend again until fully incorporated and serve. Click Here for some creative pesto pairing ideas!
5. PRO TIP: To store pesto, place it in a container and cover the top with a thin layer of olive oil. This acts as a seal, preventing oxidization. This pesto can be frozen for up to 3 months. Do not heat it to defrost; let it thaw at room temperature for about an hour or two, or overnight in the refrigerator.

unpeeledjournal.com

Best Simple Tossed Green Salad

 

Ingredients:

• 5 cups loosely packed mixed greens - or any favorite lettuce
• 2 tablespoons shelled sunflower seeds
• ¼ cup crumbled bacon - or bacon bits
• ¼ red onion - thinly sliced
• 1 cucumber - peeled and thinly sliced

Dressing:

• ¼ cup dijon mustard
• ¼ cup honey
• ¼ cup apple cider vinegar
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup oil - example: extra virgin olive oil

Preparation:

1. Combine dressing ingredients in a jar, cover, and shake vigorously to combine. 
2. In a large bowl combine mixed greens, sunflower seeds, bacon, red onions, and cucumbers. Just before serving add dressing to taste and toss to combine. Serve immediately after tossing with dressing. 

lecremedelacrumb.com

Sour and Spicy Sweet Potato Greens

 

Ingredients:

1. 2 cup sweet potato leaves
2. 1 tbsp canola oil
3. 2 clove garlic
4. 3 chili pepper, chopped
5. 1 tbsp pickled banana pepper
6. 1 tbsp oyster sauce
7. salt

Preparation:

1. Heat up a pan at medium-high heat with oil, and add the minced garlic in. For the spicy and sour version, add 1 tbsp of pickled banana peppers and chili peppers (the quantity is depending on how spicy you want the dish to be)
2. Sautee them and once you can smell the aroma, add the sweet potato leaves in. Gently mix it so that the garlic won’t burn at the bottom. Cover with the lid and let it simmer for about 15 seconds.
3. Then stir well, add about 3 tbsp of water with some oyster sauce, add salt to taste, and it is done! Enjoy

All about Sweet Potato Greens video (also shows the recipe being made!)

bearcuisine.com