Whisk together thoroughly in a small bowl:
1⁄2 cup olive oil 1⁄4 cup red wine vinegar Stir in: 3/4 cup finely chopped mustard greens 3 green onions, finely chopped 3 garlic cloves, finely chopped (1-3 serrano chiles, seeded and minced) (1 tablespoon finely chopped thyme) Salt to taste 1⁄4 teaspoon red pepper flakes, or to taste 1⁄4 teaspoon freshly-ground black pepper, or to taste Cover and let stand for at least 2 hours to allow the flavors to develop (overnight is best). The sauce will keep, covered and refrigerated, for up to 2 days. |
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Tuesday, September 30, 2014
Mustard Green Chimichurri Sauce
Monday, July 21, 2014
Dandelion Greens with a Kick!
Ingredients
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)
Directions
- Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
- Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
- Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
- Sprinkle greens with Parmesan cheese to serve.
Tuesday, July 5, 2011
Asian Cucumber Slaw
Ingredients:
1 cucumber, quartered, seeded, then cut into matchstick-sized pieces
1/2 cup rice vinegar
2 tablespoons olive oil OR 1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes, to taste
salt, to taste
pepper, to taste
Directions:
1. Dressing: In a bowl, combine the rice vinegar, olive oil, sugar, and red pepper flakes; whisk to thoroughly mix.
2. Salad: In another bowl, combine cucumber, salt, and pepper; toss to combine.
3. Pour the dressing on the salad; toss to coat, then marinate for at least 10 minutes.
Serve with your favorite spicy Asian dishes to cool your palate down.
Makes: 2 servings, Preparation time: 5 minutes
1 cucumber, quartered, seeded, then cut into matchstick-sized pieces
1/2 cup rice vinegar
2 tablespoons olive oil OR 1 tablespoon sesame oil
1 teaspoon sugar
red pepper flakes, to taste
salt, to taste
pepper, to taste
Directions:
1. Dressing: In a bowl, combine the rice vinegar, olive oil, sugar, and red pepper flakes; whisk to thoroughly mix.
2. Salad: In another bowl, combine cucumber, salt, and pepper; toss to combine.
3. Pour the dressing on the salad; toss to coat, then marinate for at least 10 minutes.
Serve with your favorite spicy Asian dishes to cool your palate down.
Makes: 2 servings, Preparation time: 5 minutes
Easy Cucumber Salad
Ingredients
1 cucumber, thinly sliced
1/2 cup fresh dill
2 tablespoons olive oil
1 tablespoon lemon juice
salt, to taste
pepper, to taste
Directions:
Place all ingredients in a bowl; toss to combine.
Makes: 2 big servings, Preparation time: 5 minutes
1 cucumber, thinly sliced
1/2 cup fresh dill
2 tablespoons olive oil
1 tablespoon lemon juice
salt, to taste
pepper, to taste
Directions:
Place all ingredients in a bowl; toss to combine.
Makes: 2 big servings, Preparation time: 5 minutes
Beet Salad With Goat Cheese
"This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too."
Ingredients
• 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
1. 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.
2. 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.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. 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.
Ingredients
• 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
1. 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.
2. 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.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. 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.
Roasted Beets and Sauteed Beet Greens
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.
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.
Excellent Kale Chips
Source: Ariel Dooner, farm intern
1-2 bunches of curly kale
1/3-1/2 cup olive oil (and/or coconut oil)
a heaping spoonful of yellow or white or any miso (wet, not dry)
curry powder, garlic powder (or finely chopped garlic), pepper, turmeric, and chile powder to taste
splash of tamari or soy sauce (be careful- very salty!)
Preheat oven to 375 degrees F.
Rip the leafy bits off of the stems of your kale. Blend all the other ingredients (by hand or food processor) and taste test until it suits your salty/garlicky/spicy needs. Feel free to use any or all of the flavorings; I've used only garlic, curry, pepper, olive oil, and some salt and been very happy. Pour blend over kale and massage- yes, massaging your kale really makes a difference :) Spread out in a uniform layer on a cookie sheet and bake for 15-25 minutes, stirring frequently (every 5-10 minutes). Bake until crispy enough for you and enjoy!
1-2 bunches of curly kale
1/3-1/2 cup olive oil (and/or coconut oil)
a heaping spoonful of yellow or white or any miso (wet, not dry)
curry powder, garlic powder (or finely chopped garlic), pepper, turmeric, and chile powder to taste
splash of tamari or soy sauce (be careful- very salty!)
Preheat oven to 375 degrees F.
Rip the leafy bits off of the stems of your kale. Blend all the other ingredients (by hand or food processor) and taste test until it suits your salty/garlicky/spicy needs. Feel free to use any or all of the flavorings; I've used only garlic, curry, pepper, olive oil, and some salt and been very happy. Pour blend over kale and massage- yes, massaging your kale really makes a difference :) Spread out in a uniform layer on a cookie sheet and bake for 15-25 minutes, stirring frequently (every 5-10 minutes). Bake until crispy enough for you and enjoy!
Wednesday, June 15, 2011
Broccoli with Garlic Butter and Cashews
Ingredients:
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Source:
http://allrecipes.com/Recipe/Broccoli-with-Garlic-Butter-and-Cashews/Detail.aspx
• 1 1/2 pounds fresh broccoli, cut into bite size pieces
• 1/3 cup butter
• 1 tablespoon brown sugar
• 3 tablespoons soy sauce
• 2 teaspoons white vinegar
• 1/4 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1/3 cup chopped salted cashews
Directions:
1. Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter.
2. While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.
Source:
http://allrecipes.com/Recipe/Broccoli-with-Garlic-Butter-and-Cashews/Detail.aspx
Roasted Kohlrabi
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:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. 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.
3. 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.
Source:
http://allrecipes.com/Recipe/roasted-kohlrabi/Detail.aspx
• 4 kohlrabi bulbs, peeled
• 1 tablespoon olive oil
• 1 clove garlic, minced
• salt and pepper to taste
• 1/3 cup grated Parmesan cheese
Directions:
1. Preheat an oven to 450 degrees F (230 degrees C).
2. 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.
3. 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.
Source:
http://allrecipes.com/Recipe/roasted-kohlrabi/Detail.aspx
Shaved Fennel, Radish and Grapefruit Salad
Ingredients:
• 1/3 cup olive oil
• 2 tablespoons fennel seeds, lightly crushed
• 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
• 1 lb radishes (about 1 1/2 lb total with greens), trimmed
• 4 pink or red grapefruits
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer.
Directions:
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes: Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
Source:
http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Radish-and-Grapefruit-Salad-231171#ixzz1P5Gfr2fc
• 1/3 cup olive oil
• 2 tablespoons fennel seeds, lightly crushed
• 4 medium fennel bulbs (sometimes called anise; about 3 1/2 lb total), stalks cut off and discarded
• 1 lb radishes (about 1 1/2 lb total with greens), trimmed
• 4 pink or red grapefruits
• 1 medium garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Special equipment: a Japanese Benriner or other adjustable-blade slicer.
Directions:
Heat oil with fennel seeds in a small heavy saucepan over moderate heat until seeds are fragrant and pale golden, 1 to 2 minutes. Remove from heat and let steep 2 hours.
While seeds are steeping, quarter fennel bulbs lengthwise and cut out and discard most of cores, leaving just enough core to keep quarters of fennel intact. Cut fennel lengthwise into paper-thin slices with slicer. Transfer to a large bowl.
Cut radishes crosswise into very thin slices (slightly thicker than fennel slices) with slicer and add to fennel in bowl.
Cut peel, including all white pith, from grapefruits with a small sharp knife. Working over a bowl, cut segments free from membranes and squeeze juice from membranes into bowl. Transfer segments to a cutting board, reserving juice in bowl, and coarsely chop, then add to fennel and radishes.
Pour fennel oil through a fine-mesh sieve into a small bowl. (Discard seeds.)
Mince garlic and mash to a paste with a pinch of salt using a large heavy knife, then transfer to another small bowl. Whisk in salt, pepper, fennel oil, and 5 tablespoons grapefruit juice, then pour over salad, tossing gently to coat.
Cooks' notes: Fennel oil can be made 1 day ahead and chilled in an airtight container. Bring to room temperature before using. · Fennel and radishes can be sliced 6 hours ahead and chilled, covered with dampened paper towels. · Grapefruit can be chopped 6 hours ahead and chilled, covered. Chill juice separately. · Dressing can be made 2 hours ahead and kept at room temperature or chilled, covered.
Source:
http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Radish-and-Grapefruit-Salad-231171#ixzz1P5Gfr2fc
Monday, June 6, 2011
Patty's Mashed Turnips
Ingredients
• 7 large turnips
• 1 cup milk
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste
Directions
1. Peel, wash, and quarter turnips.
2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Source: http://allrecipes.com/Recipe/pattys-mashed-turnips/Detail.aspx
• 7 large turnips
• 1 cup milk
• 2 tablespoons butter
• salt to taste
• ground black pepper to taste
Directions
1. Peel, wash, and quarter turnips.
2. Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
3. Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Source: http://allrecipes.com/Recipe/pattys-mashed-turnips/Detail.aspx
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