Aloo Tikki: Potato Cakes with Green Chutney

 

Ingredients:

ALOO TIKI:

• 2 pounds yukon (or, Russet) gold potatoes (scrubbed clean, peeled + halved)
• 1-2 Tbsp vegan butter (plus more for cooking // or sub a neutral oil of choice)
• 2 tsp curry powder (plus more to taste // I love Trader Joe’s curry powder)
• 1/8 tsp ground cardamom (plus more to taste)
• ~1/2 tsp each salt + pepper (to taste)
• 2/3 cup green peas (thawed if frozen) Sub this week's Edamame!!
• 1/2 cup panko bread crumbs (optional // for coating // gluten-free for GF)

5-MINUTE GREEN CHUTNEY:

• 1 bunch fresh cilantro (stems mostly removed // 1 bunch equals ~3 ounces)
• 3 cloves garlic (crushed)
• ~1/4 tsp each salt + pepper (to taste)
• 1 large lime (juiced // or sub lemon)
• 1 Tbsp sweetener (such as cane sugar, maple syrup, or honey if not vegan // plus more to taste)
• 1-2 Tbsp water (to thin)
• 1-2 Tbsp ripe avocado (optional // for extra creaminess)

Preparation:

1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes or until tender and slide easily when picked up with a knife. Drain and set aside.

2. While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size – the smaller the better).

3. Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.

4. Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don’t be timid with the salt.

5. Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes as original recipe is written).

6. Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs – I tested with and without and would recommend for a crispier crust – sprinkle on top and gently press to adhere.

7. Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.

8. Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.

9. Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.

10. Serve with chutney. These work as finger food but are most ideal when plated and eaten with a fork. Leftovers keep well (separated) covered in the refrigerator for up to 3 days.

minimiallistbaker.com

Savory Galette with Greens

 Ingredients:

Crust:

• ¾ cup white whole-wheat flour
• ¼ cup all-purpose flour
• 2 tablespoons cornmeal, preferably stone ground
• ½ teaspoon baking powder
• 2 teaspoons sugar
• ½ teaspoon salt
• 4 tablespoons cold unsalted butter, cut into small cubes
• 4 to 5 Tablespoons cold buttermilk

Filling:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped garlic
• 8 cups chopped washed cooking greens, such as kale, chard, and beet greens
• 1 egg, separated
• 3 tablespoons buttermilk
• ¾ cup crumbled feta cheese
• 3 tablespoons dried zante currants
• ¼ teaspoon salt
• ¼ teaspoon pepper, preferably white pepper
• pinch nutmeg
• 1 tablespoon pine nuts

Preparation:

Make Crust:

1. Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, sugar, and salt in a medium bowl. Add cubes of butter and toss to coat with the flour. Rub butter together with the flour mixture to work it into the flour mixture slightly, leaving some large chunks remaining.
2. Add 4 to 5 tablespoons buttermilk and toss with a fork to combine. Work with hands to bring the flour mixture together as a dough.
3. Turn out onto a lightly floured surface. Work the butter chunks into the dough by smearing the dough away from you on the work surface two or three times. Wrap in plastic and refrigerate for 40 minutes.

Make Filling:

1.  While dough chills, heat oil in a large skillet over medium-high heat. Add garlic and cook, stirring until fragrant and just starting to brown, 20 to 30 seconds. Add greens and cook, stirring constantly until the greens are wilted and just barely cooked down, 1 to 2 minutes.
2. Transfer the greens into a large heat-proof bowl to cool.

Assemble and Bake:

1. Preheat oven to 350 degrees F.
2. Beat egg white and 3 T buttermilk in a small dish and add to cooled greens. Add feta, currants, salt, pepper, and nutmeg and stir to coat the greens completely.
3. Assemble and Bake Galette: Lay a wide sheet of parchment on work surface. Unwrap the dough and set in the middle of the parchment. Top with another sheet of parchment. Roll dough out to ¼-inch thick round about 11 to 12-inches wide. Transfer the dough to a baking sheet. Peel away top layer parchment.
4. Spread the greens out in the center of the dough, leaving a 2 to 3-inch border. Sprinkle with pine nuts. Fold the edges of the dough around the filling, using a spatula to lift. Brush the egg yolk over the crust.
5. Bake the galette until the crust is golden and set up, 35 to 40 minutes. Serve warm or at room temperature.

healthyseasonalrecipes.com

Garlic and Greens Spaghetti

 

Ingredients:

• 16 cloves garlic, thinly sliced
• 1/3 cup extra-virgin olive oil
• 2 medium onions, halved and sliced
• 1/8 teaspoon red pepper flakes, or more to taste
• Kosher salt
• 12 cups torn winter greens, such as kale, chard, escarole, or mustard greens (about 2 1/2 pounds)
• 12 ounces spaghetti
• 1/4 cup grated pecorino romano cheese 

Preparation:

1. Bring a large pot of salted water to a boil. Meanwhile, cook the garlic in the olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crisp, about 3 minutes. (Be careful not to over-brown the garlic or it will taste bitter.) Using a slotted spoon, transfer the garlic chips to a paper-towel-lined plate. Pour off all but 2 tablespoons oil into a small bowl to use as a dip for crusty bread, if desired. Add the onions and red pepper flakes to the oil in the pan; cook, stirring, until the onions are light brown, about 10 minutes. Season with 1 1/2 teaspoons Kosher salt.
2. When the onions are almost done, add the greens to the boiling water and cook, uncovered, until just tender, about 2 minutes. Using tongs, remove the greens, shaking off the excess water; add them to the skillet with the onions (set the pot of water aside). Cook, stirring occasionally, until tender, about 5 minutes.
3. Return the cooking water to a boil. Add the spaghetti and cook until al dente, 8 to 10 minutes. Remove and reserve about 1 cup cooking water; drain the pasta and transfer to a serving bowl. Add the cheese and toss. Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping. Top with the garlic chips.

https://www.foodnetwork.com/recipes/food-network-kitchen/garlic-and-greens-spaghetti-recipe-1972759

Komatsuna with Creamy Polenta

 

Ingredients:

• 2 large bunches Komatsuna
• 3 cloves garlic, peeled & sliced
• 2 Tb. olive oil (or coconut oil, butter, or bacon fat)
• ½ tsp. kosher salt
• ½ c. walnuts (toasted or not)
• 1 c. chicken stock
• 1 c. whole milk
• 1 bay leaf
• 1 c. yellow cornmeal
• ½ c. Gruyere, shredded
• 2 Tb. unsalted butter
• ½ tsp. kosher salt
• ¼ tsp. freshly ground black pepper

Preparation:

1. Wash Komatsuna and trim stem ends. Wash stems thoroughly to remove sand. Cut into 2” pieces; set aside until ready to use.
2. Fill a large saucepan with water and 1 tsp. salt and bring to a boil. Prepare a bowl filled with ice water; set aside.
3. While waiting for the water to boil, start the Polenta: combine broth, milk, and bay leaf in a medium saucepan; bring to boil then turn off heat, cover and let sit for 10 minutes.
4. Once the water boils, drop in Komatsuna pieces to blanch for about 2 minutes, then remove with a slotted spoon and drop into the ice water to stop the cooking process. Remove pieces with a slotted spoon and pat dry with a paper towel or a salad spinner.
5. In a saute pan, heat olive oil with the garlic over medium heat. When garlic gets nicely browned, remove from pan.
6. Add Komatsuna to oil and sprinkle with kosher salt. Increase heat to medium/high to saute the greens for about 6-8 minutes. Turn off heat and leave uncovered while you prepare polenta.
7. Remove bay leaf from milk. Bring back to boil, then reduce to medium heat and slowly sprinkle in cornmeal, whisking vigorously at each pour. Keep whisking until the cornmeal has absorbed the liquid and it’s smooth.
8. Remove from heat and stir in cheese, butter, salt, and pepper.
9. Transfer polenta to serving dishes, top with Komatsuna, walnuts, and a few grinds of fresh black pepper (to taste).

https://www.mydeliciousblog.com/komatsuna-with-creamy-polenta/

Sautéed Amara Greens with Lemon and Garlic

 

Ingredients:

• 2 tablespoons olive oil
• 4 garlic cloves, thinly sliced
• 3 pounds mustard (Amara) greens, washed, trimmed, and chopped (about 24 cups)
• 2 tablespoons fresh lemon juice (from 1 lemon)
• ¼ teaspoon crushed red pepper
• ¾ teaspoon kosher salt
• ¾ teaspoon black pepper

Preparation:

1. Heat oil in a Dutch oven over medium. Add garlic; cook, stirring often, until garlic is golden brown and crispy, about 1 minute. Stir in greens, in batches; cook until wilted, 1 to 2 minutes, before adding more greens. Cover and cook, stirring occasionally, until tender-crisp, 10 to 12 minutes. Stir in lemon juice and 1/4 teaspoon crushed red pepper. Sprinkle with salt and pepper. Stir in an additional 1/4 teaspoon crushedred pepper, if desired.

https://www.southernliving.com/recipes/sauteed-mustard-greens-garlic-lemon-recipe

Sautéed Mustard Greens

Ingredients:

• 1/2 cup thinly sliced onions
• 2 cloves garlic, minced
• 1 tablespoon extra virgin olive oil
• 1 pound mustard greens, washed and torn into large pieces
• 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dark sesame oil

Preparation:

1.  Sauté onions, garlic: In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes.
2. Add the minced garlic and cook a minute more, until fragrant.
3. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
4. Toss with sesame oil. Season with salt and pepper.

https://www.simplyrecipes.com/recipes/mustard_greens/

Roasted Radishes with Greens

Ingredients:

• 3 bunches small radishes with greens attached
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 500°. Trim the radishes and wash the greens; pat dry.
2. In a large ovenproof skillet, heat the oil until shimmering. Add the radishes, season with salt and pepper and cook over high heat, stirring occasionally, until lightly browned in spots, about 2 minutes. Transfer the skillet to the oven and roast the radishes for 15 minutes, until crisp-tender.
3. Return the skillet to the burner and stir in the butter to coat the radishes. Add the radish greens and cook over moderate heat until they are wilted, about 2 minutes. Add the lemon juice and season with salt. Serve the radishes right away.

https://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens

Pasta with Collard Greens and Onions

Ingredients:

• 1 bunch collard greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
•  Salt to taste
• ¼ teaspoon red pepper flakes (optional)
• 2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced
•  Freshly ground pepper
• 8 to 12 ounces pasta, any shape
• ½ cup cooking water from the pasta
• 1 to 2 ounces Parmesan (to taste)

Instructions:

1. Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
2. Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes, and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
3. Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
4. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.

https://cooking.nytimes.com/recipes/12465-pasta-with-collard-greens-and-onions

Grilled Greens and Leek Tops with Chili Garlic Sauce

Ingredients:

• 1 red bell pepper, halved lengthwise
• 1 Fresno chile, halved lengthwise
• 6 garlic cloves, unpeeled
• 1⁄4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tsp. honey
• 6 large leeks
• 1 bunch collard greens (12 oz.), stems removed and leaves torn into large pieces

Instructions:

1. Heat the oven to 400°. On a foil-lined baking sheet, toss the bell pepper and chile halves the garlic and 2 tablespoons of the olive oil. Season with salt and pepper, and bake until the chile and garlic are tender, 15 to 20 minutes. Using tongs, transfer the chile halves and garlic to a work surface. Flip the pepper halves and continue baking until tender, about 20 minutes. Transfer the peppers to a work surface and reserve the cooking oil; you should have about 1 tablespoon. Peel the peppers, chiles, and garlic, and purée in a blender with the reserved cooking oil, 1 tablespoon olive oil, and the honey. Scrape the chile-garlic sauce into a bowl and season with salt and pepper.
2. Light a grill. Trim the leeks, reserving only the dark green tops and light green outer leaves. In a large bowl, toss the leeks with the collard greens and remaining 1 tablespoon olive oil, and season with salt and pepper. Arrange the leeks and collard greens on the grill and cook, turning once, until lightly charred, 8 to 10 minutes.
3. Turn the heat off on half the grill or remove the grill grate and rake the coals to one side. Pile the leeks and collard greens on the indirect side of the grill and close the lid. Let the greens steam until very tender, about 15 minutes. Spread the chile-garlic sauce on a large platter and then pile the greens on top.

https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/

Wilted Autumn Greens with Honey Mustard Vinaigrette

Ingredients:

• 1 medium African or small butternut squash
• 2 Moonglow or Asian pears, cored, peeled, and diced (about 1 cup)
• 1 tablespoon olive oil
• 1/2 cup (about 12) chestnuts
• 10 shallots, peeled
• 1/3 pound (about 2 bunches) tender komatsuna leaves or fresh spinach, torn
• 1/3 pound (about 2 heads) tatsoi, torn
• 1/3 pound (about 2 bunches) mustard greens, torn

For the Dressing:

• 8 ounces bacon, diced
• 2 tablespoons Dijon mustard
• 2 tablespoons local honey
• 1/4 cup Champagne vinegar
• 1 teaspoon chopped fresh thyme
• 1 teaspoon freshly ground pepper
• 1/3 cup canola oil

Directions:

Preheat the oven to 400°F.

Peel the squash: First cut into two cross sections, scrape out the seeds, and place the squash, flat side down, on a cutting board. Work around the squash with a sharp knife or peeler, making sure to remove the layer of lighter colored flesh under the skin as well as the skin. Dice into 1/2-inch cubes to make about 1 cup (reserve any leftovers for another use).

Arrange the diced squash and pears on a baking sheet and toss with the oil. Roast until browned, about 20 minutes; set aside at room temperature.

Make a cross slit on the rounded end of each chestnut with a sharp paring knife. Place on a baking sheet and roast for 15 minutes, or until the cut sections on the bottoms of the nuts just start to curl. Peel the chestnuts as soon as they are cool enough to handle, as they will peel the easiest when hot. Cut into quarters and set aside.

Reduce the oven temperature to 350°F. Wrap the shallots in parchment paper and then in aluminum foil. Bake until tender and slightly caramelized, about 1 hour. Once the shallots are cool enough to handle, chop coarsely and set aside.

To make the vinaigrette: In a large sauté pan, cook the bacon over medium heat until crispy; transfer the bacon to a paper towel-lined plate and reserve the fat in the pan. Once the fat has cooled slightly, strain through a fine-mesh strainer into a measuring cup that has a spout. in a blender or food processor, combine the mustard, honey, vinegar, thyme, and pepper and blend for 30 seconds. Slowly add the strained warm bacon fat and the oil through the cap of the blender or the feed tube of a food processor, blending until thoroughly combined Pour the vinaigrette into a large mixing bowl.
Add the squash and pears, chestnuts, shallots, bacon, komatsuna, tatsoi, and mustard greens to the mixing bowl and toss with the warm vinaigrette. Serve immediately.

Recipe Source

Linguine with Mussels and Dandelion Greens

Ingredients:

• 2 pounds mussels
• 1 package (1 pound) linguine
• 1 Tablespoon salt
• 1 Tablespoon olive oil
• 1/2 onion, minced
• 3 cloves garlic, minced
• 3 Tablespoons sun-dried tomatoes, minced
• 1 teaspoon red pepper flakes
• 1 cup of beer
• 1 bunch dandelion greens, cut cross-wise into thin ribbons
• 1 Tablespoon lemon juice (about 1/2 lemon)
• Salt and Pepper to taste

Instructions:

Clean all the mussels and debeard by tugging off the brown 'tag' coming out of the side of the mussel. (The beard is often removed on farmed mussels, but it's good to double-check.) If any have their shells open, tap them gently against the counter top. If they don't close up in a few minutes, discard.

Bring a large pot of water to a boil, add the salt, and cook the linguine according to the package. Drain and set aside.

Meanwhile, heat the olive oil in a large wide-bottomed skillet or saucepan with a lid. Add the onions and saute until translucent--about 5 minutes. Add the garlic, sun-dried tomatoes, and red pepper flakes, and saute until fragrant--about 30 seconds.

Add the mussels to the pan, pour in the beer, and cover immediately with the lid. Cook for about five minutes, shaking once or twice, until all the shells have opened. Discard any unopened shells.

Add the dandelion greens to the pan and stir occasionally until the greens are wilted. Add the linguine to the pan and toss with mussels and greens. Season with the lemon juice, salt, and pepper. Serve immediately!

Recipe Source

Eggs in a Nest

Ingredients

2 T olive oil
2 cups leek OR 1.5 cups onion OR 1 cup shallots, sliced*
12 oz potatoes in 1-inch cubes, about 4 cups**
2 garlic cloves, minced
1 1/4 tsp Spanish smoked paprika, divided
1/2 tsp salt, divided
1/2 tsp ground black pepper, divided
4 cups thinly sliced Swiss chard or other hardy leafy green, about 1 bunch***
4 large eggs
1/4 cup (1 oz) shredded sharp/aged cheese – Parmesan, fontina, gruyere – whatever you have****
Variations

One of the reasons I love this dish is because it’s so adaptable! Here are a few simple swaps, to adjust based on what you have in your fridge.

* Any onion-y thing will do; I suggest smaller amounts as the flavors get stronger

** Use a firm potato (preferably yukon gold, red, or fingerling), not a starchy one (like Idaho or Russet), for best results. Learn more about different types of potatoes.

*** I like Swiss chard because it has just the right texture for this dish. I like to chop up the tougher stems and add them in with the potatoes, to give them more cooking time. Spinach would not be hardy enough, but collard greens or kale could work well. Thinly slice these hardier greens so they cook properly in the timeline for preparing this dish, and be sure to remove and discard their very thick stems.

Rainbow Swiss Chard is so pretty!
RAINBOW SWISS CHARD IS SO PRETTY!
**** Really, any sharp cheese will do! Using an aged cheese imparts more flavor and allows you to use less, keeping this dish super healthy. I usually use Parmesan, because I always have it on-hand.

This dish is vegetarian, but you could add bacon or pancetta bits if you like.

Directions

Heat a large skillet or pot over medium meat, and add oil. Once the oil is heated through, add your onion, a sprinkle of salt, and cook for 7-10 minutes, stirring occasionally.

Add in potatoes, garlic, and Swiss chard stems (if using). Cover the pot with a lid and cook for about 20 minutes, until potatoes are tender. Stir occasionally, and if you notice things are sticking to the pan, deglaze the pan with a little bit of broth, water, or wine, and put the lid back on.

Once potatoes are basically cooked, add in 1 tsp paprika, another sprinkle of salt, and 1/4 tsp pepper. Add chard leaves and cook 4 more minutes, uncovered, stirring constantly.

Here’s the fun part! Using your stirring spoon, create 4 egg-sized spaces in the veggie mixture. Crack 1 egg into each space, and sprinkle remaining salt,  pepper, and paprika over the eggs. Cover the pot and cook 5-6 more minutes, until egg whites are firm and egg yolks are your desired state of cooked. I like mine a little runny, but to each his/her own!

Sprinkle cheese over the whole mixture, and serve.

Quinoa Salad with Spring Radishes and Greens

Ingredients:

1/2 cup quinoa
1/2 teaspoon salt
3 tablespoons good, unsalted butter
1 1/2 cups microgreens or baby greens, such as arugula
1/2 cup sliced radishes
2 tablespoons thinly sliced fresh basil
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon fleur de sel or other flaky sea salt

Instructions:

Transfer the quinoa to a fine-mesh strainer, rinse thoroughly with cool water, and drain. Place rinsed quinoa in a small saucepan with 1 cup water, 1/2 teaspoon salt, and the butter. Bring to a boil, the reduce to a simmer over very low heat and cover. Cook for about 15 minutes, or until all liquid is absorbed.

Remove the pan from heat and let stand, covered, for 5 minutes. Fluff with a fork and spread the quinoa out on a dinner plate to cool completely.

Toss the cooled quinoa with all other ingredients. Taste and add more salt if desired. Serve by itself or on a bed of lettuce.

Recipe Notes
Make this salad into a complete meal with a poached egg, chicken, or salmon. It would also be very good tossed with some toasted almonds and goat cheese or feta.

Recipe Source

Leafy No-Lettuce Salad with Green Garlic Dressing

Ingredients:

For the Salad:
3 nectarines, plums, or peaches, halved, pitted, thinly sliced
1 cup (scant) almonds, pistachios, or hazelnuts (about 4 ounces), toasted, chopped
1 cup crumbled blue cheese (or goat cheese) (about 4 ounces)
8 cups mixed leafy greens (such as purslane, mâche, baby kale, watercress, and tatsoi)
1 1/2 cups chervil sprigs or fresh parsley
1 cup (packed) assorted tender herb leaves (such as anise hyssop, tarragon, chives, oregano, thyme and mint)

For the dressing:

1 stem green garlic, white and light green parts only
1/4 cup olive oil
2 tablespoons champagne vinegar
1 tablespoon honey
2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

In a blender, pulse the green garlic into small pieces. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.

Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Salad Recipe source & Dressing Recipe source

Leftover Greens in your Refrigerator? Make Pesto!

Ingredients:

• 1 lb fresh turnip greens (or also try beet or radish greens or kale), chopped
• 2 1/2 tablespoons chopped toasted walnuts
• 1 garlic clove 
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 6 tablespoons extra virgin olive oil 
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 2 tablespoons freshly grated Parmesan cheese

Instructions:

1. Bring 4 qt. water to a boil in an 8-qt. stockpot. Add greens; cook 30 seconds. Remove greens, and pat dry with paper towels.
2. Process greens, walnuts, and next 3 ingredients in a food processor 2 to 3 minutes or until a paste forms, stopping to scrape down sides. With processor running, pour oil and lemon juice through food chute in a steady stream, processing until smooth. Add honey and cheese, and pulse 3 or 4 times or until blended. Add kosher salt and black pepper to taste. Serve immediately, or place plastic wrap directly on pesto (to help retain color), and refrigerate up to 1 week. Let stand 10 minutes before serving.

Click here for online recipe

Shaved Beet and Bitter Greens Salad

Ingredients:

• 1/4 cup balsamic vinegar
• 1 large garlic clove
• 1 tablespoon whole-grain mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons sugar
• 1/2 cup olive oil
• 1 medium beet, trimmed and peeled
• 3/4 pound escarole, torn into bite-size pieces (10 cups)
• 1/4 pound frisée, torn into bite-size pieces (6 cups)
• 6 ounces radicchio (1 large head), torn into bite-size pieces
• Equipment: an adjustable-blade slicer

Instructions:

1. Blend vinegar, garlic, mustards, sugar, and 1/2 teaspoon each of salt and pepper in a blender until garlic is very finely chopped. With motor running, add oil in a slow stream and blend until emulsified.
2. Slice beet paper-thin with slicer.
3. Toss greens and beet in a large bowl with enough dressing to coat.

Cooks' notes:
•Vinaigrette keeps, chilled, 1 week. Bring to room temperature before using.
•;Beet can be sliced 1 day ahead and chilled in a sealable bag.
•Greens can be washed (but not torn) 1 day ahead and chilled in sealable bags lined with damp paper towels.

http://www.epicurious.com/recipes/food/views/shaved-beet-and-bitter-greens-salad-with-garlic-balsamic-vinaigrette-355982

Green Risotto

Ingredients:

5 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (see Note)
1 10-ounce bag spinach, tough stems removed (or, try Kale, Chard, or Collards)
1 cup fresh basil leaves
2 tablespoons extra-virgin olive oil
1 cup chopped shallots or onion (or Leeks)
4 cloves garlic, minced
1 1/2 cups arborio, carnaroli or other Italian “risotto” rice
1/4 teaspoon salt
1 cup dry white wine
1 cup finely shredded Parmigiano-Reggiano cheese, divided
Freshly ground pepper to taste
1/3 cup toasted pine nuts

Preparation: 

Bring broth to a simmer in a medium saucepan over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
Rinse spinach thoroughly with cold water and place in a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Let cool, then squeeze out excess moisture. Transfer to a food processor or blender, add basil and puree until smooth; set aside.
Heat oil in a Dutch oven over medium-low heat. Add shallots (or onion) and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add rice and salt and stir to coat.
Stir 1/2 cup of the hot broth and a generous splash of wine into the rice. Cook, stirring frequently, until the liquid has been absorbed. Continue to cook on medium-low, adding broth in 1/2-cup increments followed by a splash of wine, and stirring frequently after each addition, until most of the liquid is absorbed. The risotto is done when you’ve used all the broth and wine and the rice is creamy and just tender, 25 to 35 minutes total. Stir in the reserved spinach-basil puree.
Remove from the heat; stir in 3/4 cup cheese and pepper. Serve sprinkled with pine nuts and the remaining 1/4 cup cheese.

http://www.eatingwell.com/recipes/spinach_pesto_risotto.html

Vegetarian Gyoza with Spicy Dipping Sauce

These Asian dumplings are traditionally vegetarian but can also be stuffed with chicken, seafood, or vegetables. This recipe includes directions to make the wrappers. Or you can use refrigerated wonton wrappers from the produce section. 

Try adding other items from the week's share to the filling! Thai Basil, Kohlrabi, Beets, Greens!

Make a big batch and freeze them!

Ingredients:

Sauce:
1/3 cup rice vinegar
1/4 cup chopped green onions 
1/4 cup low-sodium soy sauce
1/2 teaspoon crushed red pepper

Wrappers:
2 cups all-purpose flour 
2/3 cup water

Filling:
Cooking spray
4 cups diced shiitake mushroom caps (about 3/4 pound)
4 cups finely chopped green cabbage
2 tablespoons chopped green onions 
2 tablespoons mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 teaspoons grated peeled fresh ginger
1/2 teaspoon salt
1/4 teaspoon dark sesame oil
3 garlic cloves, minced 

Remaining ingredients:
24 lettuce leaves 
2 tablespoons peanut oil, divided

Preparation:

To prepare sauce, combine first 4 ingredients; set aside.
To prepare wrapper, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and water in a bowl. Turn dough out onto a floured surface; knead 5 minutes. Cover dough; let rest 30 minutes.
To prepare filling, heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms; cook 3 minutes or until moisture evaporates, stirring frequently. Add cabbage; cook 3 minutes or until softened, stirring frequently. Stir in 2 tablespoons green onions and next 6 ingredients (2 tablespoons green onions through garlic); simmer 2 minutes. Remove from heat; set aside.
Divide dough into 4 equal portions. Roll each portion into a 1-inch-thick rope. Cut each rope into 12 equal pieces. Shape each dough piece into a ball. Roll each ball into a 4-inch circle on a floured surface (cover circles with a damp towel to prevent drying).
Working with 1 wrapper at a time, spoon 2 teaspoons mushroom mixture into center of wrapper. Fold in half. Fold top edge of wrapper at 1/2-inch intervals to form pleats, pressing against bottom edge to seal. Place dumplings, pleated sides down, on a large baking sheet dusted with flour; cover loosely with towel to prevent drying.
Line each tier of a 2-tiered (10-inch) bamboo steamer with 3 lettuce leaves. Arrange 6 dumplings, 1-inch apart, in each steamer basket. Stack tiers; cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan, and steam dumplings 5 minutes. Remove dumplings from steamer. Repeat procedure with remaining lettuce and dumplings.

Heat 1 1/2 teaspoons oil in a large non-stick skillet over medium-high heat. Add 12 dumplings; cook 1 1/2 minutes on each side or until browned. Repeat procedure 3 times with remaining oil and dumplings. Serve with sauce.

http://www.myrecipes.com/recipe/vegetarian-gyoza-with-spicy-dipping-sauce-10000000604752/

Blanching

During the volunteer day on Saturday my coworker Nancy asked what I was doing that night. Perhaps the long week was catching up with me and I replied, “Blanch.” She inquired who my new friend was who I was hanging out with named Blanch. I laughed and replied that I was actually planning on spending the night in my kitchen, blanching the plethora of greens coming out of the farm this time of year. Blanching is probably my favorite form of food preservation because it is so fast and simple. Blanching is the step before freezing. It is not always necessary, depending on the vegetable, and how long you want to keep it.

“Blanching destroys enzymes that cause food spoilage. Don’t blanch chopped onions, green peppers, sliced mushrooms, sliced zucchini or fresh herbs [It’s just not necessary, they can simply be frozen…or dried]. It also isn’t necessary to blanch vegetables that are to be stored less than 3 months. For longer storage it’s not a matter of life or death, but color and texture will turn out better if you blanch…At first there’s no difference, but after 4 or 5 months, blanched foods are much nicer.

1.     Put vegetable in colander and sink into boiling water

2.     Leave in just long enough for water to return to a boil, then start counting. For kale, leave in 2 minutes, for collards, three. If it takes longer than 2 minutes for the water to return to a boil, you are trying to blanch too much at once. The exact time in the boiling water is not a science, you can leave them in there until they change color and become bright and vibrant.

3.     Lift out the colander and let drip a moment. Then immerse in a bowl of ice water.

4.     After a minute or two, immerse in a second bowl of ice water.

5.     When fully chilled, drain, pat dry, and place in a package for freezing (I use ziplock freezer bags).

6.     When you are ready for a taste of spring in the dead of winter, simply thaw and use for cooking like usual.

Source: The Encyclopedia of Country Living, Carla Emery, 9^th Ed.

What is a Braising Mix Bunch?

Braising is the process of lightly cooking something, typically with oil and water. It is sort of a cross between sautéing and steaming. This week you’ll receive a bunch of mixed greens that are sometimes seen in a smaller form in a salad mix. These greens are all in the brassicaceae family and if grown to be full size, you would recognize them as kale, mustard, bok choi, tat soi and mizuna.

Recipe:

INGREDIENTS

1-2 tablespoons olive oil
2 bunches fresh summer greens, about 8 cups, washed and coarsely chopped. This could include a mixture of Asian greens, or mustard, collards, turnip greens, beet greens, kale – any toothy substantial green will do.
1-2 cloves garlic, chopped
1/8 cup water or vegetable broth
Salt to taste
Optional flavorings: Sesame oil, ume plum vinegar, tamari
Optional toppings: sesame seeds, chopped almonds or walnuts, toasted pumpkin seeds

1. Heat oil in a large skillet over medium-high heat and add greens and garlic, stirring to coat with oil. Stir occasionally until greens are barely wilted, just a few minutes.

2. Add vegetable broth or water and stir, allowing greens to steam until barely tender. Salt to taste.

3. Add flavorings and toppings as desired and serve.

Serves 4.

http://www.care2.com/greenliving/simple-braised-greens-garlic.html