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| copia, dester, earl of edgecomb |
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| pink berkeley tie dye, ananas noir, dester |
Thursday, August 28, 2014
Tomatoes
Monday, July 14, 2014
Arugula
Pungent Pasta
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated
Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
2 pounds plum tomatoes
1 14.5 ounce can chickpeas (garbanzo beans)
2 cloves garlic, minced
1/2 cup canola oil, plus 1 tablespoon
4 cups lightly packed arugula
1 tablespoon Italian seasoning
1/4-1/2 teaspoon crushed red pepper
10 ounces whole-wheat pasta, any shape
zest of one lemon
sea salt black pepper
parmesan cheese, optional
Instructions
Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
Boil the pasta water and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.
From Farm Fresh Recipes
1/4 cup olive oil
1/4 tsp minced garlic
2 serrano chilies, sliced thin
2 tbsp drained capers
1 lb linguine
8 large plum tomatoes, peeled and chopped
2 cups arugula, stems and leaves chopped
Salt and black pepper to taste
1/4 lb Romano, grated
Heat oil, add garlic, chilies and capers; cook stirring 1 minute, set aside.
Cook pasta until al dente. Reserve 1/4 c cooking water, drain pasta and place in warm bowl
Add reserved water to chilies and bring to a boil. Add tomatoes and arugula, cook 1-2 minutes, just to warm.
Pour sauce over pasta. Season with salt and pepper; toss well. Top with Romano
Fire Roasted Tomato Pasta With Chickpeas and Arugula
By The No Meat Athlete
2 pounds plum tomatoes
1 14.5 ounce can chickpeas (garbanzo beans)
2 cloves garlic, minced
1/2 cup canola oil, plus 1 tablespoon
4 cups lightly packed arugula
1 tablespoon Italian seasoning
1/4-1/2 teaspoon crushed red pepper
10 ounces whole-wheat pasta, any shape
zest of one lemon
sea salt black pepper
parmesan cheese, optional
Instructions
Preheat the oven to 400°F. Cut the tomatoes in half lengthwise, spread out on a foil lined backing pan. Mix together the garlic, Italian seasoning, red pepper, 1/4 cup of canola oil, and few pinches of salt and pepper; pour mixture evenly over tomatoes. Drizzle with another 1/4 cup of canola oil. Roast until soft and lightly browned, about 45 minutes. Crush half of the roasted tomatoes in a large bowl with a fork.
Boil the pasta water and cook the pasta until al dente. Reserve a little pasta water to loosen the sauce, if needed. While the pasta is cooking, heat remaining tablespoon of canola oil over a medium heat. Add chickpeas and arugula to the pan. Once chickpeas are heated through and arugula is wilted, add to the crushed tomato bowl with pasta and lemon zest; toss to mix. Add reserved pasta water as needed.
Divide pasta among 4 plates, top with remaining roasted tomatoes and Parmesan cheese.
Arugula and Tomato Pasta
6c diced tomatoes
2 tsp minced garlic
1 1/2 tsp salt
1/2 tsp black pepper
1/3 c olive oil
8 oz medium pasta
1 c arugula leaves and stems
3 tbsp paremesan cheese
Combine tomatoes, garlic, salt, pepper and olive oil.
Cook pasta. Drain and toss immediately with tomato mixture and arugula, which will wilt.
Sprinkle with cheese and serve.
Monday, July 7, 2014
Kale
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Curried Pinto Beans with Kale
2 cups dried pinto beans
1 tbsp kosher salt
1 tsp freshly cracked black pepper
1 (14.5 oz) can diced organic tomatoes, with the juice (substitute 14.5 oz fresh tomatoes if desired)
1 tbsp freshly grated ginger root (or about a 1-inch chunk of fresh ginger root, peeled)
3 medium-sized cloves garlic, peeled
2 medium-sized shallots, peeled and quartered
1 jalapeno, stem removed (cored and seeded for less heat)
¼ cup fresh or dry cilantro leaves, plus more for garnishing
2 tbsp curry powder
2 cups chopped kale (substitute spinach if desired)
½ tsp ground cinnamon
1 tsp apple cider vinegar
Place the beans in a large pot and completely cover with water. Cover and let the beans soak at room temperature for 4 to 6 hours.
Strain off the soaking water and cover the beans with fresh water so that the water level extends two-to-three inches above the beans. Add the salt and pepper and bring the beans to a vigorous boil, stirring once or twice. Reduce to a simmer, cover, and cook for one hour, stirring occasionally and adjusting the heat if necessary.
Place the tomatoes, ginger, garlic, shallots, jalapeno, cilantro, and curry powder in a blender and blend until completely smooth. Stir the curry mixture into the beans, place the lid on the pot ajar (to allow steam to escape but prevent splatters), and cook over med-low heat, stirring occasionally, for one more hour or until the beans are tender and the sauce is fairly thick. Add the baby kale and cinnamon, stirring until the greens are softened, and finish by stirring in the vinegar.
Typically this sort of dish would be served with basmati rice, but I like to serve it with wedges of warm, whole-grain naan (or even toasted sandwich bread) for dipping or sopping up any extra sauce. My husband likes to dress his beans up with a dollop of Greek yogurt and a drizzle of Sriracha. I like mine simply garnished with a sprinkle of finely chopped cilantro. By Morgan Crumm
Two-Bean Soup with KaleUse any type of canned beans you happen to have on hand, and add rotisserie chicken or Italian sausage for a heftier dish, if you prefer.
3 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery or use the stalks from the kale
1/2 teaspoon salt, divided
2 garlic cloves, minced
4 cups organic vegetable broth divided
7 cups stemmed, chopped kale (about 1 bunch)
2 (15-ounce) cans no-salt-added cannellini beans, rinsed, drained, and divided
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
1 teaspoon chopped fresh rosemary
Preparation
1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and sauté 6 minutes or until tender. Stir in 1/4 teaspoon salt and garlic; cook 1 minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.
2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 teaspoon salt, vinegar, and rosemary.
Cooking Light
Hearty Kale Salad
WebMD Recipe from EatingWell.com
A riff on the classic warm spinach-and-bacon salad, this recipe features thin ribbons of kale instead. Any variety of kale works, but flatter-leaf lacinato kale makes it extra-special.
6 cups kale, very thinly sliced; about 1/2 large bunch; tough stems removed
2 hard-boiled eggs, coarsely chopped
2 slices center-cut bacon
2 tablespoons extra-virgin olive oil
1/2 cup onion, chopped
1 1/2 cups button mushrooms, sliced
2 tablespoons red-wine vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
Instructions
Place kale and eggs in a large bowl.
Cook bacon in a large skillet over medium heat until crisp. Leaving the bacon fat in the pan, transfer the bacon to a paper towel-lined plate. Chop when cool enough to handle.
Add oil and onion to the pan and cook, stirring, for 2 minutes. Add mushrooms and cook, stirring, until softened, about 2 minutes more. Remove from the heat and stir in vinegar, mustard, pepper and salt. Pour the mushroom mixture over the kale and eggs. Add the bacon and toss to coat.
Kale pesto pasta with chicken breast
Kale
3 Roma tomatoes
2 lbs chicken breast (boneless skinless
4 cloves of garlic
1/2 cup queso cotija ( a mexican cheese similar to parmesan) or parmesan
whole wheat pasta (enough to feed your family)
Cook pasta until al dente
grill the chicken breast in the oven and let the extra fat drip off (or drain after done cooking). I add a little bit of water and lemon to my chicken while its cooking to keep it juicy.
In a food processor add your bunch of kale, garlic, queso cotija (or parmesan) and a little bit of olive oil and water just to loosen it up.
dice tomatoes (I like to throw it in with the pesto to make it extra creamy but some people prefer to add it separately)
add tomatoes and kale pesto to pasta
Chop chicken into slices and add to pasta.
You can serve cold or hot, in the summer time I like to chill it and serve cold.
Tamara here, I am not sure where I found this recipe but it is a good starting place for a nice pasta dinner.
Kale and White Beans
1/3 cup diced Canadian bacon
1 tablespoon olive oil
1 pound kale, chopped (about 6 cups)
1 15-ounce can great northern beans, rinsed and drained
1 cup` fat-free chicken broth
1 onion, chopped
salt and pepper to taste
Instructions
In large nonstick skillet coated with nonstick cooking spray over medium heat, cook Canadian bacon until turns golden brown, several minutes. Add oil and onion, sauté until tender, about 5 minutes.
Add kale, beans and broth and cook, stirring, about 10 minutes or until kale is tender. Season to taste.
For more recipes go to Holly Clegg Recipes.
Indian-Spiced Kale & Chickpeas
1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 1/2 pounds kale, ribs removed, coarsely chopped
1 cup reduced-sodium chicken broth or vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed
Instructions
Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add broth, coriander, cumin, garam masala and salt. Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.
From www.eatingwell.com
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.
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