Sunday, June 29, 2014
Napa Cabbage
Napa Cabbage
The flavor of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. A head of Napa Cabbage in the fridge lends itself to a wide variety of meal options, from salads and slaws, to sandwich greens, stir fries, soup additions, and more. Nearly all of the head can be used, just not the tough center core. If your Napa sits a while in the fridge and some leaves are limp, you can refresh it with a good soak in cold water. Napa cabbage should be stored unwashed in your crisper drawer, loosely wrapped in a plastic bag. The recipes below are perfect for picnics and barbecues.
Saucy Coconut-Chicken Stir-Fry
4 teaspoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 jalapeño pepper, minced, optional
1 bunch scallions, sliced, whites and greens, separated
2 cups sliced shiitake mushroom caps
1 tablespoon minced fresh ginger
3/4 cup “lite” coconut milk
2 tablespoons fish sauce
4 teaspoons lime juice
1 tablespoon brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil
Instructions
Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.
From www.eatingwell.com
You could leave out the chicken or replace it with more mushrooms, tofu or even quinoa.
Cabbage Picnic Salad
The recipe below is great, but there's lots of room for improvisation -- toss in snap peas or a substitution of garlic scapes, carrots, salad turnips, thinly sliced beets, whatever -- it's all good.
Ingredients:
1/3 cup slivered almonds
4 cups (.5 lb) coarsely shredded Napa cabbage
6 ounces snow peas, strings removed, rinsed and thinly sliced
2/3 cups thinly sliced salad turnips
2/3 cups thinly sliced scallions including greens (or baby leeks)
2/3 cups lightly packed fresh cilantro leaves (optional)
Dressing:
1.5 Tbsp rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1 clove peeled and minced garlic
1/4 teaspoon Asian sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise or yogurt
Directions:
1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medium high, stirring frequently until browned. Careful not to burn. Set aside.
2. Combine cabbage, snow peas, radishes, scallions, cilantro in a large bowl. Can make this step a day or two ahead.
3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.
4. When ready to serve, gently combine the dressing and almonds with the cabbage mixture.
Napa Cabbage Salad with Buttermilk Dressing
Feel free to spruce this salad up with more veggies such as grated carrots or cucumber.
Ingredients:
1/2 cup well-shaken buttermilk
2 tablespoons mayonnaise
2 tablespoons cider vinegar
2 tablespoons minced shallot
1/2 tablespoon sugar
3 tablespoons finely chopped chives
1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups)
6 radishes, diced
2 celery ribs, thinly sliced diagonally
Directions:
Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until sugar has dissolved, then whisk in chives.
Toss cabbage, radishes, and celery with dressing.
. The Pete’s Greens Farmstand, Pete’s also runs Good Eats
Napa Wasabi Slaw
1 tbsp wasabi paste
1 tbsp soy sauce
1 1/2 tbsp sugar, honey or agave nectar
1 1/2 tbsp rice vinegar
1/4 cup sesame oil
1 cup orange juice
1 head napa cabbage, very thinly sliced
6 carrots shredded
3 chopped scallions
2 tbsp sesame seeds
Whisk wasabe, soy sauce, sugar, vinegar, sesame oil and orange juice. Toss with vegetables and sesame seeds.
6-8 servings. From Madison Area Community Supported Agriculture Coalition (MACSAC)
Tuesday, June 24, 2014
Turnips
Turnip Greens
Turnip greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage and rutabaga. These nutrition powerhouses pack in loads of nutrients for little calories and should be top of the list for your weekly grocery run. The bulbous root of the turnip is also edible and provides a bevy of health benefits, however this article will focus on the stem, or leafy green part of the turnip.
Turnip greens rank among the top foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content. Turnip, mustard and collard greens as well as kale and Swiss chard all earn the highest possible score of 1,000 points.
One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron.
Along with other leafy greens, turnip greens contain very high nitrate levels (more than 250 mg/100 g). High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance.
You can find all the heath information about turnip greens at Worlds Healthiest Foods www.whfoods.com. They have listings for most vegetables along with recipes.
Turnips Sauteed with Greens
2 Tbsp olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 c raisins or other dried fruit
3 Tbsp fresh lemon juice
10 oz fresh greens (the original recipe uses spinach but I think most greens would work)
Freshly ground nutmeg, to taste
Salt and Pepper to taste
Heat the oil over medium-high heat. Add garlic, turnips and raisins; cook about 1 minute.
Add lemon juice; cover and cook 3 minutes at medium heat.
Stir in the greens and cook just until wilted. Sprinkle with nutmeg and salt and peper.
Serves 6. Farm Fresh Recipes.
RADISH-TURNIP SLAW
1/4 cup canola oil
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
freshly ground pepper
2 bunches red radishes, sliced thinly (about 24-36 radishes) no radishes, try carrots
6 small salad turnips, julienned (cut into matchsticks)
1 tablespoon minced dill or mint
Whisk oil, cider vinegar, salt and pepper together in a small bowl.
Combine red radishes and salad turnips in a large bowl. Pour dressing
over radishes. Toss. If possible refrigerate for 1 hour before serving.
Taste and adjust salt and pepper. Garnish with minced dill or mint.
From Worden Farm
Turnips with Greens and Raisins
Jenny Bonde and Rink DaVee, Shooting Star Farm
2 tbsp butter divided
2 tsp olive oil
1 medium onion diced
1 bunch turnips and greens, about a pound each
1/2 cup raisins
12 ounces orzo, bow tie, or other pasta cooked and cooled, optional
Heat 1 tbsp butter and all the olive oil in a large skillet over medium flame. Add onions and cook until they begin to soften, about 5 minutes. Meanwhile , wash turnips and trim leaves from root. Peel and chop roots into 1 inch dice. Rough chop the leaves. Add the turnips to onion, sprinkle with a little salt, stir and cover. Cook until the turnips are easily pierced with a knife, about 8 minutes. Uncover, turn the heat to medium high, until the turnips turn light brown at the edges. Add the chopped greens and raisins and cook until greens are wilted and tender, 3-4 minutes. Add remaining butter. Eat as a side dish or toss it with pasta for a main dish. 3-4 servings.
I think some balsamic vinegar would be a good addition.
Spicy Skillet Turnip Greens Recipe
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
Serves: 6
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)
Instructions
Drizzle olive oil into skillet over medium heat.
Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Frittata with Turnips and Olives
1 pound firm medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
1 or 2 garlic cloves, minced or puréed (optional)
1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.
3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. . Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.
Yield: 6 servings.
Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Turnip greens are part of the cruciferous vegetable family, which also includes kale, broccoli, Brussels sprouts, cabbage and rutabaga. These nutrition powerhouses pack in loads of nutrients for little calories and should be top of the list for your weekly grocery run. The bulbous root of the turnip is also edible and provides a bevy of health benefits, however this article will focus on the stem, or leafy green part of the turnip.
Turnip greens rank among the top foods in regards to ANDI score (Aggregate Nutrient Density Index), which measures vitamin, mineral and phytonutrient content in relation to caloric content. Turnip, mustard and collard greens as well as kale and Swiss chard all earn the highest possible score of 1,000 points.
One cup of boiled turnip greens contain 29 calories, 2 grams of protein, 0 gram of fat, 6 grams of carbohydrate, 5 grams of fiber and 1 gram of sugar, 660% of your daily needs for vitamin K, 220% of vitamin A, 66% of vitamin C, 42% of folate, 20% of calcium needs, 14% of vitamin E and 6% of iron.
Along with other leafy greens, turnip greens contain very high nitrate levels (more than 250 mg/100 g). High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise and enhance athletic performance.
You can find all the heath information about turnip greens at Worlds Healthiest Foods www.whfoods.com. They have listings for most vegetables along with recipes.
Turnips Sauteed with Greens
2 Tbsp olive oil
1 clove garlic, minced
3 medium turnips, peeled and cut into matchsticks
1/2 c raisins or other dried fruit
3 Tbsp fresh lemon juice
10 oz fresh greens (the original recipe uses spinach but I think most greens would work)
Freshly ground nutmeg, to taste
Salt and Pepper to taste
Heat the oil over medium-high heat. Add garlic, turnips and raisins; cook about 1 minute.
Add lemon juice; cover and cook 3 minutes at medium heat.
Stir in the greens and cook just until wilted. Sprinkle with nutmeg and salt and peper.
Serves 6. Farm Fresh Recipes.
RADISH-TURNIP SLAW
1/4 cup canola oil
2 tablespoons apple cider vinegar
1/4 teaspoon sea salt
freshly ground pepper
2 bunches red radishes, sliced thinly (about 24-36 radishes) no radishes, try carrots
6 small salad turnips, julienned (cut into matchsticks)
1 tablespoon minced dill or mint
Whisk oil, cider vinegar, salt and pepper together in a small bowl.
Combine red radishes and salad turnips in a large bowl. Pour dressing
over radishes. Toss. If possible refrigerate for 1 hour before serving.
Taste and adjust salt and pepper. Garnish with minced dill or mint.
From Worden Farm
Turnips with Greens and Raisins
Jenny Bonde and Rink DaVee, Shooting Star Farm
2 tbsp butter divided
2 tsp olive oil
1 medium onion diced
1 bunch turnips and greens, about a pound each
1/2 cup raisins
12 ounces orzo, bow tie, or other pasta cooked and cooled, optional
Heat 1 tbsp butter and all the olive oil in a large skillet over medium flame. Add onions and cook until they begin to soften, about 5 minutes. Meanwhile , wash turnips and trim leaves from root. Peel and chop roots into 1 inch dice. Rough chop the leaves. Add the turnips to onion, sprinkle with a little salt, stir and cover. Cook until the turnips are easily pierced with a knife, about 8 minutes. Uncover, turn the heat to medium high, until the turnips turn light brown at the edges. Add the chopped greens and raisins and cook until greens are wilted and tender, 3-4 minutes. Add remaining butter. Eat as a side dish or toss it with pasta for a main dish. 3-4 servings.
I think some balsamic vinegar would be a good addition.
Spicy Skillet Turnip Greens Recipe
A quick recipe for spicy skillet turnip greens for a comforting, home-cooked meal.
Serves: 6
1 tablespoon olive oil
1 medium onion, cut into wedges
1 pound turnip greens, cleaned and chopped
¼ cup water
pinch brown sugar
⅛ teaspoon red pepper flakes (adjust to preference)
Instructions
Drizzle olive oil into skillet over medium heat.
Add onion and cook until just tender, about 3 minutes. Then add ½ of turnip greens. Allow to cook down and add the remainder of the greens.
Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.
Frittata with Turnips and Olives
1 pound firm medium-size or small turnips
Salt
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves, chopped
6 eggs
1 tablespoon milk
Freshly ground pepper
1/2 cup chopped flat-leaf parsley
1 ounce imported black olives, pitted and chopped, about 1/3 cup (optional)
1 or 2 garlic cloves, minced or puréed (optional)
1. Peel the turnips and grate on the large holes of a box grater or with a food processor. Leave to drain in a colander for 30 minutes. Take up handfuls and squeeze tightly to rid the turnips of excess water.
2. Heat 1 tablespoon of the olive oil over medium-low heat in a wide saucepan or skillet and add the turnips and the thyme. When the turnips are sizzling, cover and cook gently, stirring often, for about 15 minutes, until they are tender. If they begin to stick to the pan or brown, add a tablespoon of water. Season to taste with salt and pepper. Remove from the heat and allow to cool slightly.
3. Beat the eggs and milk in a bowl and season to taste with salt and pepper. Stir in the parsley, chopped olives and garlic. Add the turnips and mix together.
4. Heat the remaining olive oil over medium-high heat in a heavy 10-inch skillet, preferably nonstick. . Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with a spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to very low, cover (use a pizza pan if you don’t have a lid that will fit your skillet) and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the frittata with a spatula, tilting the pan, so that the bottom doesn’t burn.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes (the frittata is traditionally eaten warm or at room temperature). Loosen the edges with a spatula. Carefully slide from the pan onto a large round platter. Cut into wedges or into smaller bite-size diamonds. Serve warm, at room temperature or cold.
Yield: 6 servings.
Advance preparation: In Mediterranean countries, flat omelets are served at room temperature, which makes them perfect do-ahead dishes. They’ll keep in the refrigerator for a few days, and they make terrific lunchbox fare. They do not reheat well.
Tuesday, October 8, 2013
Greens
Greens and Grains Scramble
Epicurious | by Megan Gordon
It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Read More http://www.epicurious.com/recipes/food/views/Greens-and-Grains-Scramble-51195250#ixzz2h8GtPShd
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard , or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving
Preparation
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. As are extra vegetables like peppers or tomatoes. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.
Balsamic-Glazed Chickpeas and Mustard Greens
I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people. by Susan Voisin
Ingredients
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Instructions
Remove stems from leaves and chop into bite size pieces, add to pan with the onion. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Number of servings (yield): 2
Epicurious | by Megan Gordon
It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.
Read More http://www.epicurious.com/recipes/food/views/Greens-and-Grains-Scramble-51195250#ixzz2h8GtPShd
4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard , or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving
Preparation
In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.
Make It Your Own: Stirring in grated Parmesan cheese or a creamy chèvre is always nice. As are extra vegetables like peppers or tomatoes. For a splurge in the late fall or early winter, I can't think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.
Balsamic-Glazed Chickpeas and Mustard Greens
I’d say this fits into the category of warm dinner salads, but you could serve it as a side dish to up to four people. by Susan Voisin
Ingredients
10 ounces mustard greens
1/2 large red onion, thinly sliced
4-6 tablespoons vegetable broth, divided
4 cloves garlic, chopped
1 pinch red pepper flakes
1/2 teaspoon salt (optional)
2 tablespoons balsamic vinegar
1/2 teaspoon soy sauce
1/4 teaspoon agave nectar or sugar
1 cup cooked chickpeas, rinsed and drained
Instructions
Remove stems from leaves and chop into bite size pieces, add to pan with the onion. Tear the leaves into bite-sized pieces.
In a deep pot or wok, sauté the onion in a tablespoon or two of vegetable broth until mostly faded to pink, about 4 minutes. Add the chopped garlic and red pepper and another tablespoon of broth and cook, stirring, for another minute. Add the mustard greens, 2 tablespoons of broth, and cook, stirring, until greens are wilted but still bright green, about 3-5 minutes. Stir in the salt, if using. Remove greens and onions from pan with a slotted spoon and place in a serving dish, leaving any liquid in pan.
Add the balsamic vinegar, soy sauce, and agave or sugar to the liquid in the pan (if there is no liquid, add 2 tablespoons of broth). Add the chickpeas and cook, stirring, over medium heat until the liquid is reduced by about half. Spoon the chickpeas over the greens and drizzle the sauce over all.
Serve warm, with additional balsamic vinegar at the table.
Number of servings (yield): 2
Tuesday, September 17, 2013
Winter Squash
Delicata Squash With Orange & Pistachios
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced, no shallots just use onions
1 large delicata squash or other winter squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios or other nut of choice
Instructions
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
WebMD Recipe from EatingWell.com
Squash & Leek Lasagna
WebMD Recipe from EatingWell.com
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna.
We are not lovers of cream sauces so I make this with a tomato based pasta sauce. Tamara
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater (other winter squash work just as well or as a mix)
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving.
Spaghetti Squash and Cucumber Salad
Ingredients
1 spaghetti squash, halved and seeded
8 ounces tomato, chopped
6 ounces pitted kalamata olives, halved
2 cucumbers – chopped
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Spaghetti Squash Noodles with Thai Peanut Sauce
4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of liquid Stevia or Honey to taste
1/2 cup chopped Green Onion
1/2 salted Peanuts, chopped
Garnish
handful of chopped fresh Cilantro, extra chopped Peanuts, extra chopped Green Onion, unsweetened Coconut Flake
Prepare Spaghetti Squash
There are two ways to do this:
Bake
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
Spaghetti Squash with Black Beans and Lime
1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges
Instructions Preheat the oven to 400 degrees F.
Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
1 tablespoon extra-virgin olive oil
2 shallots, halved and sliced, no shallots just use onions
1 large delicata squash or other winter squash, halved lengthwise, seeded and thinly sliced (about 4 cups)
1 teaspoon orange zest
3/4 cup orange juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons chopped salted pistachios or other nut of choice
Instructions
Heat oil in a large nonstick skillet over medium heat. Add shallots and cook, stirring, until softened and beginning to brown, about 2 minutes. Add squash, orange zest and juice, salt and pepper. Reduce heat to medium-low, cover and cook, stirring once, until the squash is almost tender, 6 to 8 minutes. Uncover and cook, stirring occasionally, until the liquid is absorbed and the squash is tender and beginning to brown, 12 to 15 minutes more. Garnish with pistachios.
WebMD Recipe from EatingWell.com
Squash & Leek Lasagna
WebMD Recipe from EatingWell.com
Grated butternut squash, pine nuts and sautéed leeks in a creamy white sauce are layered with sheets of whole-wheat pasta for this wintery variation on a vegetable lasagna.
We are not lovers of cream sauces so I make this with a tomato based pasta sauce. Tamara
10 ounces lasagna noodles, preferably whole-wheat
2 tablespoons unsalted butter
4 large leeks, or 5 medium; pale green and white parts only, thinly sliced and washed thoroughly; about 6 cups
1/2 cup all-purpose flour
4 cups nonfat milk
1 teaspoon dried thyme
1 teaspoon salt
3/4 teaspoon nutmeg, freshly grated
1/2 teaspoon freshly ground pepper
2 2-pound butternut squash, peeled, halved, seeded and grated using the large-hole side of a box grater (other winter squash work just as well or as a mix)
6 ounces Parmigiano-Reggiano, grated using the large-hole side of a box grater
1/4 cup toasted pine nuts
Instructions
Preheat oven to 350°F. Coat a 9-by-13-inch baking dish with cooking spray.
Bring a large pot of water to a boil. Cook noodles until not quite al dente, about 2 minutes less than the package directions. Drain; return the noodles to the pot and cover with cool water.
Melt butter in a Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, about 6 minutes. Sprinkle flour over the leeks; stir well. Cook, stirring constantly, for 2 minutes. Whisk in milk in a slow stream and cook, whisking constantly, until thick and bubbling, 8 to 10 minutes. Whisk in thyme, salt, nutmeg and pepper. Remove from the heat.
Assemble lasagna in the prepared baking dish by layering one-third of the noodles, one-third of the sauce, half the squash, one-third of the cheese, half the remaining noodles, half the remaining sauce, all the pine nuts, all the remaining squash, half the remaining cheese, all the remaining noodles, all the remaining sauce and all the remaining cheese. Cover with parchment paper then foil.
Bake the lasagna for 50 minutes. Uncover and bake until bubbling and lightly browned, 30 to 45 minutes more. Let stand for 10 minutes before serving.
Spaghetti Squash and Cucumber Salad
Ingredients
1 spaghetti squash, halved and seeded
8 ounces tomato, chopped
6 ounces pitted kalamata olives, halved
2 cucumbers – chopped
1 small red onion, sliced thin
1 clove garlic, minced
1/4 cup lemon juice
1 tablespoon lemon zest
1/4 cup olive oil, or more if needed
1 tablespoon garlic salt
ground black pepper to taste
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down. Bake in the preheated oven until you can easily cut into the skin side with a knife, about 30 minutes; remove from oven and set aside to cool.Toss the cooled spaghetti squash, the tomatoes, olives, cucumbers, red onion, and garlic together in a large bowl until evenly mixed. Stir the lemon juice and lemon zest together in a small bowl; slowly pour the olive oil into the lemon juice mixture while whisking vigorously. Season with garlic salt and pepper; drizzle over the spaghetti squash mixture and toss to coat. Refrigerate at least 2 hours before serving.
Spaghetti Squash Noodles with Thai Peanut Sauce
4 cups cooked Spaghetti Squash (about 1/2 a large squash)
1/2 cup light unsweetened Coconut Milk
1/2 cup natural, crunchy Peanut Butter
1 tablespoon Thai Red Curry Paste
1 tablespoon Soy sauce or gluten free Tamari
2 tablespoon Fish Sauce
2 teaspoons toasted Sesame Oil
pinch of ground Ginger
pinch of ground Cinnamon
pinch of ground Black Pepper
a few drops of liquid Stevia or Honey to taste
1/2 cup chopped Green Onion
1/2 salted Peanuts, chopped
Garnish
handful of chopped fresh Cilantro, extra chopped Peanuts, extra chopped Green Onion, unsweetened Coconut Flake
Prepare Spaghetti Squash
There are two ways to do this:
Bake
Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.
Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.
Microwave
Pierce your squash about 6 times with a fork or knife (so the steam can release as it cooks) Microwave about 15 minutes, rotating every 5 minutes. Cook until you can easily cut into the squash.
Sauce
Whisk together coconut milk, peanut butter, spices and sweetener in a large bowl. Combine with cooked squash. Toss with green onion and chopped peanuts. Serve hot, chilled or at room temperature. Garnish with cilantro, peanuts, green onion and coconut flake.
Don’t forget to top your bowl with extra nuts, toasted coconut, cilantro and Sriracha sauce or hot chili oil!
Spaghetti Squash with Black Beans and Lime
1 medium spaghetti squash
drizzle of fruity extra virgin olive oil, as needed
sprinkle of cumin and good chili powder, , to taste (I added a sprinkle of minced garlic, as well)
splash of water, as needed
cubes of goat cheese or feta, (leave out for vegan)
1 medium sweet or red onion, diced
4 cloves garlic, chopped
2 ears fresh corn, kernels cut off [or try a red bell pepper, diced]
1 cup ripe and juicy grape or cherry tomatoes, halved
1 14 ounce can black beans, rinsed and drained well
2 whole roasted green chilies, mild or spicy, seeded, chopped
1 lime - for zest, and juice
sea salt and ground pepper
extra virgin olive oil
cumin and chili powder to taste
pine nuts or pumpkin seeds, toasted
fresh chopped cilantro
lime wedges
Instructions Preheat the oven to 400 degrees F.
Halve the squash lengthwise and place cut side up in a roasting pan. Season the squash with sea salt and pepper, a drizzle of good olive oil, some cumin, chili powder (and garlic, if adding). Add two inches of water to the pan to help keep the squash from sticking to the bottom of the pan. Roast in a hot oven for about an hour, until the squash is fork-tender. Half way through roasting I poured a little bit of spring water on each squash to keep it moist.
When the squash is done, remove it and let it cool.
Heat a splash of olive oil in a large skillet [I like to use an iron skillet for - you guessed it - the iron it adds to food]. Add the onion, garlic, corn kernels and spices; stir for five minutes until the onion has softened.
When the squash is cool enough to handle: take a fork and scrape the squash, making spaghetti-like strands.
You can assemble the ingredients in a casserole-style baking dish and bake it - or you can do it all on the stove-top in the large skillet.
If you're going to bake it - toss the squash strands into a large mixing bowl. Add a little of your best olive oil to moisten. Season the mixture with more sea salt and pepper. Sprinkle in some added cumin or chili powder, if you like, to taste. Toss well. Add the skillet mixture, tomatoes, black beans, green chilies. Combine. Grate a lime and add the zest. Cut and squeeze the lime juice all over the mixture and toss lightly.
Pour the mixture into a casserole style baking dish. Cover and bake in a 350 degree oven until heated through - about 20 to 25 minutes.
If you'd rather do it up in a skillet, add the squash to the skillet mixture, and stir in the remaining ingredients, as above. Cover and gently heat through over medium heat - roughly five to ten minutes.
Serve with a sprinkle of fresh chopped cilantro and some lime wedges.
Tuesday, August 27, 2013
Green Beans
Green Beans with Ginger and Onions Stir Fry
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients
2 to 3 Tbsp canola or other high smoke point oil
1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
1 ounce of fresh ginger, peeled and cut into matchsticks
1 large garlic clove, sliced very thin
2 Tbsp soy sauce
1 Tbsp sugar, we use agave nectar
1 teaspoon toasted sesame oil
A generous pinch of freshly ground black pepper
Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.
Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
2 cups quartered cherry tomatoes
1/2 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups water
1/2 pound shelled fresh cranberry beans
2 cups (2-inch) cut green beans
2 cups (2-inch) cut yellow wax beans
2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light JUNE 2013
Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons agave nectar / honey
1 clove garlic
1/2 cup quinoa (black or red is pretty, but any color works)
1 pound green beans, ends trimmed
2 scallions/green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped
handful of basil leaves
pinch salt and pepper
In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.
Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.) In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.
Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 Tbsp balsamic vinegar
4 Tbsp olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients
2 to 3 Tbsp canola or other high smoke point oil
1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
1 ounce of fresh ginger, peeled and cut into matchsticks
1 large garlic clove, sliced very thin
2 Tbsp soy sauce
1 Tbsp sugar, we use agave nectar
1 teaspoon toasted sesame oil
A generous pinch of freshly ground black pepper
Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.
Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
2 cups quartered cherry tomatoes
1/2 cup chopped green onions
1/4 cup chopped pitted kalamata olives
1 tablespoon chopped fresh oregano
2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
8 cups water
1/2 pound shelled fresh cranberry beans
2 cups (2-inch) cut green beans
2 cups (2-inch) cut yellow wax beans
2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)
Preparation
1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light JUNE 2013
Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
1/4 cup extra virgin olive oil
3 tablespoons balsamic vinegar
2 teaspoons agave nectar / honey
1 clove garlic
1/2 cup quinoa (black or red is pretty, but any color works)
1 pound green beans, ends trimmed
2 scallions/green onions
1/2 cup hazelnuts, toasted and skins removed, roughly chopped
handful of basil leaves
pinch salt and pepper
In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.
Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.) In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.
Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 Tbsp balsamic vinegar
4 Tbsp olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.
Tuesday, August 13, 2013
Eggplant
The eggplants we grow are thin skinned with tender white, creamy flesh. Peeling is optional depending on your taste and the dish you are preparing. They are not bitter so salting is not necessary.
Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini ( use eggplant in place of some of the squash for a different taste)
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 eggplant or more depending on size, try to balance the amount of eggplant and squash
2 large zucchini or other summer squash
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon
Instructions
Preheat the grill to medium heat. Cooking under the broiler also works.
Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
Serve warm or at room temperature.
Eggplant and Goat Cheese Sandwiches
Ingredients
8 (1/2-inch-thick) eggplant slices
2 teaspoons olive oil, divided
1 large red bell pepper
4 (1-ounce) slices ciabatta bread
2 tablespoons refrigerated pesto
1 cup arugula or other greens
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) soft goat cheese
Preparation
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Maureen Callahan, Cooking Light
Spiced Eggplant-Lentil Salad With Mango
Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
4 tablespoons peanut oil, or olive oil, divided
2 1/2 teaspoons chili powder, divided
2 1/2 teaspoons curry powder, divided
2 medium eggplants, (3/4 pound each), trimmed and cut into 1-inch cubes
1/3 cup lemon or lime juice, plus more if desired
1/4 cup prepared salsa
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups cooked lentils, (see Tip) or one 15-ounce can, rinsed
2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
4 cups torn romaine lettuce
2 large ripe mangoes, peeled and diced (see Tip)
1/4 cup coarsely chopped roasted peanuts, or cashews
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 500°F.
Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups. To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
Baked Ziti and Summer Veggies
4 ounces uncooked ziti
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini ( use eggplant in place of some of the squash for a different taste)
1/2 cup chopped onion
2 cups chopped tomato
2 garlic cloves, minced
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper
1/4 cup (2 ounces) part-skim ricotta cheese
1 large egg, lightly beaten
Cooking spray
Preparation
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
Blakeslee Wright, Cooking Light
Eggplant & Zucchini Salad with Feta, Chickpeas & Mint
From the kitchen of Cookin Canuck. www.cookincanuck.com
Ingredients
1 eggplant or more depending on size, try to balance the amount of eggplant and squash
2 large zucchini or other summer squash
1 1/2 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1 (14 oz.) can chickpeas, drained & rinsed
1/4 cup crumbled feta cheese
5 large mint leaves, thinly sliced
Juice of 1 lemon
Instructions
Preheat the grill to medium heat. Cooking under the broiler also works.
Cut the eggplant into 3/4-inch slices. Cut the zucchini in half crosswise. Cut each half into 1/2-inch slices.
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
Grill until the vegetables are tender, but not overcooked, 4 to 5 minutes per side for the eggplant and 3 to 4 minutes per side for the zucchini.
Cut the eggplant and zucchini into bite-sized pieces. Place in a serving bowl.
Add the chickpeas, feta cheese and fresh mint to the eggplant and zucchini. Squeeze the lemon over the salad, and stir gently to combine.
Serve warm or at room temperature.
Eggplant and Goat Cheese Sandwiches
Ingredients
8 (1/2-inch-thick) eggplant slices
2 teaspoons olive oil, divided
1 large red bell pepper
4 (1-ounce) slices ciabatta bread
2 tablespoons refrigerated pesto
1 cup arugula or other greens
1/8 teaspoon freshly ground black pepper
1/4 cup (2 ounces) soft goat cheese
Preparation
1. Preheat broiler.
2. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides of eggplant with 1 teaspoon oil. Cut bell pepper in half lengthwise; discard seeds and membrane. Arrange bell pepper halves, skin sides up, on baking sheet with eggplant; flatten with hand. Broil 4 minutes; turn eggplant over (do not turn bell pepper over). Broil an additional 4 minutes; remove eggplant from pan. Broil bell pepper an additional 7 minutes or until blackened. Place bell pepper in a zip-top plastic bag; seal. Let stand for 15 minutes; peel and discard skin.
3. Broil bread slices for 2 minutes or until lightly browned, turning once. Spread 1 tablespoon pesto on each of 2 bread slices. Layer each bread slice, pesto side up, with 2 eggplant slices, 1 bell pepper half, and 2 eggplant slices. Toss arugula with remaining 1 teaspoon oil and black pepper; divide arugula mixture evenly between sandwiches. Spread 2 tablespoons goat cheese over each of 2 remaining bread slices; place, cheese side down, on sandwiches.
Maureen Callahan, Cooking Light
Spiced Eggplant-Lentil Salad With Mango
Customize the spiciness of this by choosing mild, medium or hot versions of salsa, chili powders and curry powder. The flavor is even better when the salad is prepared ahead. Recipe by Nancy Baggett for EatingWell.
4 tablespoons peanut oil, or olive oil, divided
2 1/2 teaspoons chili powder, divided
2 1/2 teaspoons curry powder, divided
2 medium eggplants, (3/4 pound each), trimmed and cut into 1-inch cubes
1/3 cup lemon or lime juice, plus more if desired
1/4 cup prepared salsa
1/4 cup honey
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 1/2 cups cooked lentils, (see Tip) or one 15-ounce can, rinsed
2 bunches scallions, coarsely chopped (reserve 2 tablespoons for garnish)
4 cups torn romaine lettuce
2 large ripe mangoes, peeled and diced (see Tip)
1/4 cup coarsely chopped roasted peanuts, or cashews
1/4 cup chopped fresh cilantro
Instructions
Preheat oven to 500°F.
Combine 1 tablespoon oil with 2 teaspoons each chili powder and curry powder in a large bowl. Add eggplant and toss well. Spread the eggplant on a large, rimmed baking sheet. Roast, stirring once halfway through, until tender, about 15 minutes.
Thoroughly combine the remaining 3 tablespoons oil, remaining 1/2 teaspoon each chili powder and curry powder, 1/3 cup lemon (or lime) juice, salsa, honey, salt and pepper in a large bowl. Add the roasted eggplant, lentils and scallions; gently toss to combine. Taste and season with more pepper and/or lemon (or lime) juice, if desired.
Serve the salad on a bed of romaine, topped with mango, nuts, cilantro and the reserved 2 tablespoons scallions.
Kitchen Tip: To cook lentils, combine 1/2 cup red or brown lentils in a medium saucepan with 1 1/2 cups water. Bring to a boil over medium-high heat; reduce heat so the lentils boil gently, cover and cook, stirring occasionally, until just tender, 12 to 18 minutes (red lentils cook more quickly than brown). Makes 1 1/2 cups. To peel and dice a mango, slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side. Dice into desired size.
Monday, August 5, 2013
Summer Squash
20 Ways to Use Your Zukes and Other Summer Squash
The possibilities are endless! Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, pots of beans and rice, and so much more.
Your task in the kitchen is to let your mind expand and find as many clever ways as you can to prepare summer squash. These blank canvases of the summer kitchen can be served raw or cooked; shredded, sliced or diced; and can be included in practically any meal. Eventually, you’ll get brave enough to hide some in almost every dish and never tell a soul. Don’t worry — this supporting actor is happy to be part of an ensemble cast as you let other, more flavorful or expensive characters charm your audience.
What follows is by no means an exhaustive list of summer squash preparation ideas. You’ll find many more on the Web and in cookbooks, and we’d love for you to share your own tips and recipes by posting a comment below.
1. Serve raw chunks alongside other crudité veggies with creamy dips.
2. Grate raw squash into fresh green salads.
3. Drizzle vinaigrette over julienned strips for a quick summer salad.
4. Steam slices for an easy side dish.
5. Sauté slices with butter and herbs.
6. Add long strips to boiling pasta near the end of cooking.
7. Toss slices in oil, salt and pepper, then grill for 10 minutes.
8. Toss slices in oil, salt and pepper, then roast in the oven at 400 degrees Fahrenheit for about 20 minutes, turning once.
9. Grate squash instead of cheese into scrambled eggs.
10. Dip slices in egg wash, then dip in cornmeal batter and fry.
11. Dip slices or blossoms in a tempura batter, then fry.
12. Slice squash in half lengthwise, scoop out enough of the seed mass to make room for filling (the scooped flesh can be added to — you guessed it! — anything else), then stuff the “shells” with breadcrumbs, cheese, herbs and cooked rice, beans or meat. Bake at 375 degrees for 30 to 40 minutes.
13. Bake zucchini bread.
14. Add grated zucchini to any cake batter for extra moisture.
15. Pickle squash and zucchini slices with carrots, celery, cauliflower, onions and jalapeños to make a spicy Italian condiment called giardiniera that’s great on sandwiches.
16. Dry slices along with other veggies, then grind into a fine vegetable bouillon powder.
17. Slip peeled, puréed zucchini into fruity sorbet mixtures before freezing. No, really. Do it.
18. Add slices of squash to soups, stews, curries, stir-fries, pizzas, pasta, kabobs, and pots of beans and rice.
19. Add diced bits to fillings for Mexican stuffed peppers, Spanish enchiladas, Chinese dumplings, Polish pierogies, Italian manicotti and Latin American arepas and empanadas.
20. Add diced bits to ... [insert your own idea!]
For Peak Flavor: To improve the flavor of any summer squash, try grilling or roasting it. Both methods will remove water and concentrate the flavors.
For Peak Nutrition: Don’t skip the skins! That’s where you’ll find most of the flavor, not to mention fiber and other good-for-you bits.
Beware: Summer squash contains a lot of water. If you want to avoid adding liquid to a recipe, grate and salt the squash first, let it drain for a few minutes, then pat dry with a towel.
Helpful Math: 1 pound = 4 cups diced (reduces by nearly half if salted and drained of liquid)
Summer Squash Chili
2 teaspoons vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup chopped hot pepper (optional)
2 cups diced zucchini
2 cups diced yellow squash (or any of the other summer squash types )
1 cup drained and rinsed black beans ( or ones you have cooked yourself)
1 cup chopped tomato
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 tablespoons roughly chopped fresh parsley
salt and pepper to taste
Instructions -
1. Heat oil on medium heat in a large (about 12″) pan. Saute onions, pepper, and garlic with a little salt. Stir around for about 3-4 minutes.
2. Stir in zucchini, yellow squash, tomato, and beans. Sprinkle with salt and a little pepper. Toss around for a minute.
3. Add chili powder, cumin, and paprika. Toss around just until summer squash is al dente, check seasoning and remove from heat. Toss with parsley and serve.
Summer Squash and Red Quinoa Salad with Walnuts
Bon Appétit | August 2012
by Soa Davies
1/2 cup red or other quinoa, rinsed in a fine-mesh sieve, drained or grain of your choosing
2 teaspoons kosher salt plus more for seasoning
1 pound assorted summer squash
2 tablespoons finely grated Parmesan plus 1/4 cup shaved with a peeler
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon Sherry vinegar
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
1/2 cup flat-leaf parsley leaves
1/2 cup walnuts, toasted
1/4 cup fresh basil leaves, torn
Preparation
Bring quinoa and 4 cups water to a boil in a medium saucepan. Season with salt, cover, reduce heat to medium-low, and simmer until quinoa is tender but not mushy, 12–15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Uncover; fluff with a fork and let cool. * Most recipes use a 2/1 ratio of quinoa and water and then it absorbs all of the water and you do not have to drain. *
Cut squash into 1/8"-thick slices, some lengthwise and some crosswise. Transfer to a large bowl, season with 2 teaspoons salt, and toss to coat. Let sit until slightly wilted, about 15 minutes. Rinse under cold water and drain well. Pat dry with paper towels.
Whisk grated Parmesan, zest, juice, and vinegar in a medium bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Combine squash, quinoa, parsley, walnuts, and basil in a large bowl. Pour dressing over; toss to coat. Garnish with shaved Parmesan.
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