Asparagus and Radish Corn Guacamole
By The Healthy Apple
2 ripe avocados, peeled, pitted and chopped
10 spears asparagus, steamed and finely chopped
1/2 cup diakon radish, julienned
1/4 cup fresh cilantro, finely chopped
2 cups fresh baby spinach
2 ears corn, grilled and shaven
1/2 red onion, sliced
2 tablespoons fresh lime juice
1/2 teaspoon lime zest
1 clove garlic, minced
2 tablespoons white balsamic vinegar
salt and pepper, to taste
Instructions
Combine all ingredients in a large bowl; mash with a potato masher until well combined but still chunky.
Transfer to serving bowl.
Serve with crudités and gluten-free crackers.
Radish Salad with Mint and Pistachios
My father loves radishes. Whereas some parents put out cookies and chips for their kids for snacks, my dad put out radishes for us, and still does. Crunchy and cool, they’re a great snack.
This salad is best eaten fresh. You can prep the ingredients several hours ahead, and even let the radishes marinate in the lemon juice for a couple hours. But don't add the oil, mint, or pistachios until read to serve.
Ingredients
1 pound of red or pink radishes, cut into 1/4-inch thick wedges
Grated zest of one lemon, about 1 teaspoon
1/4 cup minced shallots, from 1 to 2 shallots
Juice from one lemon, about 3 to 4 Tbps
1/2 teaspoon salt
A heaping 1/4 cup shelled pistachios
10 large mint (spearmint) leaves, chopped or sliced thin, about 1/4 cup
1 Tbsp extra virgin olive oil
Method
1 Mix the radish wedges, minced shallots, lemon zest, lemon juice, and salt in a bowl. Let sit for 15 to 30 minutes.
2 Toast the shelled pistachios by heating a small skillet on high heat. Add the pistachios and heat until lightly browned. Remove from heat and let cool.
3 When you are ready to serve, if there is a lot of excess liquid in the radishes, strain some of it out. Then toss the toasted pistachios, mint, and olive oil in with the radishes.
Asparagus & Radish Salad
Pair it with grilled shrimp and rice noodles. This recipe would work nicely green beans or broccoli.
1 bunch asparagus, (about 1 pound), trimmed
2 tablespoons white vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons canola oil
1 teaspoon toasted sesame oil
1/2 teaspoon grated fresh ginger
2-3 dashes Asian red chile sauce, such as sriracha (optional)
1 bunch radishes, trimmed and cut into wedges
2 tablespoons finely chopped scallion
Instructions
Fill a medium bowl with ice water and place by the stove. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Thinly slice asparagus stalks on the diagonal, leaving the tips whole. Place in the steamer basket and steam until tender-crisp, about 1 minute. Transfer the asparagus to the ice water. Drain.
Combine vinegar, soy sauce, canola oil, sesame oil, ginger and chile sauce (if using) in a large bowl. Add the asparagus, radishes and scallion; toss to combine. Serve warm or room temperature.
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)
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
Wednesday, June 17, 2015
Swiss Chard
1. Swiss Chard contains 13 different polyphenol antioxidants.
2. Chard is a source of a phytonutrient called betalains, which are found in the veins and stem of Swiss chard. Betalains have an antiodixant, anti-inflammatory and detoxifying effect on the body.
3. Chard contains a high amount of fiber and protein, both of which help stabilize blood sugar levels.
4. Chard is high in Vitamin K – according to whfoods.com, there’s six to eight times the recommended daily amount in just one cup of boiled chard. This vitamin helps you maintain strong and healthy bones.
5. Chard contains a high amount of Vitamin C, giving your immune system a boost with each and every bite.
6. High in Vitamin A, Swiss chard will help keep your eyesight in tip top shape.
Young chard leaves (2” to 3”) can be harvested and enjoyed raw in salads, and mature leaves can be savored in numerous ways. Here are some ideas for making the most of your abundant chard crop throughout the season:
Add chopped chard to omelets, scrambled eggs, and quiches (chard and eggs play well together).
Steam chard until leaves are just wilted (the key with chard and other leafy greens is to avoid overcooking) and sprinkle with sea salt. Notice and savor the simple, buttery flavor that distinguishes chard form other leafy greens.
Add chard to your favorite lasagna recipe for a boost of flavor, fiber and nutrition.
Give your pasta dishes a generous dose of chopped chard. All your favorite pasta dinners, from primavera to mac ‘n’ cheese, will taste better with chard.
Steam the large leaves and use them as wrappers for delicious fillings, like sautéed mushrooms and onions, or Italian sausage, rice and sun-dried tomatoes.
Add left-over steamed chard to your burrito the next day
Sauté chard in a splash of olive oil with fresh garlic, any all the other homegrown vegetables (tomatoes, fennel, onions, sweet peppers, green beans, etc).
Replace spinach with chard in your favorite Greek spanikopita recipe.
Try “beans and greens”. Beans and greens are a classic combo that always work well. I especially love the combination of tender cannellini beans with the silky, buttery flavor of chard.
I generally like to have a no-fuss kitchen, which means that most often I prepare vegetables in very simple ways. Chard is one of those vegetables that is so easy to cook and enjoy— simply steamed with a sprinkle of sea salt, served on a bed of rice or as a main dish. It’s easy. It’s delicious.
How to prepare chard
Chard boasts a huge leaf with a firm stalk in the center. Because chard stalks are more dense than the leaf, it’s a good idea to remove the stalks (either by cutting out the stalk or gently pulling off the leaves with your hands) and cook them separately, otherwise your beautiful chard leaves will be overcooked by the time the stalk is tender. Chard stalks resemble celery stalks and only require an extra minute or two for cooking before adding in the leaves.
Swiss Chard & Potatoes
Yield: Serves 6 Prep Time: 15 mins Cook Time: 35 mins
1 Pound Swiss Chard , or other greens maybe a mix
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes
Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes. Steaming the potatoes will help retain 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red peptheir color.
Add the stems from the chard and cook another per flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.
This delicious recipe brought to you by Italian Food Forever
http://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/
Wilted Swiss Chard with Garlic
Bunch Swiss Chard, stems chopped
3 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh lemon juice
Heat a deep skillet add oil and garlic, saute 15 seconds. Add chopped stems and cook until crisp tender.
Add the wet chard one handfull at a time. stir after each addition. Reduce heat to low, cover and cook until chard is wilted but still bright green.
Remove lid and raise heat to high and cook off liquid. Season with salt and pepper. Serve with a squeeze of lemon juice.
Chard Enchiladas New Mexico Style
Cecilia Rosacker McCord in Gardeners Community Cookbook by Victoria Wise
4 medium tomatoes, coarsely chopped abour 1 pound
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried New Mexico chilies, stemmmed, seeded, and torn into pieces (you can use fresh chilies which will require less water when blending into a paste)
1-2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems separated from leaves and coarsely chopped
12 corn tortillas, blue corn is traditional
1 1/2 cups grated Jack or Cheddar cheese
4 fried eggs (optional)
Place the tomatoes, coarsely chopped garlic, onions, dried chilies and about 1 cup hot water in food processor. Blend until smooth adding water as necessary to make a liquid paste. Set aside
Heat oil in a large saute pan add the finely chopped onion and garlic and saute until golden. Add the chard and stir over medium high heat until wilted but not soft. Stir in the tomato puree and cook until thickened.
Place 4 tortillas without overlapping in a baking dish. Spread each with enough sauce to cover. Sprinkle cheese over sauce. Top with another tortilla, sauce and cheese. Continue layering ubtil you have 3 layers with sauce and cheese on top.
Place in a 350 degree oven and bake until cheese is melted. Serve topped with a fried egg if you like. The egg could also be scrabbled and added to the sauce before layering.
Skillet Gnocchi With Chard and White Beans
1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Crock Pot Risotto with Swiss Chard
•1 Tbsp. olive oil
•1 small onion, diced
•1-1/4 cups uncooked arborio rice
•1/4 cup dry white wine
•3-3/4 cups low-sodium chicken broth or vegetable broth
•dash of kosher salt
•3 cups Swiss chard
•1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.
To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.
Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately. From Suite101.com
Five Color Chard and Cannellini Bean Soup
Seed to Saucepan blog at Botanical Interests
1/2 lb Five Color Silverbeet chard, stems removed (and saved for another use) and leaves cut lengthwise in half, then sliced into thin slivers
4 cups cooked cannellini beans (other white beans such as Great Northern, or navy will be a fine substitution), rinsed
1 large onion, chopped
1 fennel bulb, stalks removed (and saved for another use) and bulb sliced into thin slivers
4 garlic cloves, finely chopped
6 cups vegetable stock
1 bay leaf
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon sea salt
Method
Sauté onion and fennel in oil over moderate heat, until slightly softened, 6 to 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, stock, water, bay leaf, and pepper and simmer, uncovered, for 30 minutes. Discard bay leaf.
Add chard and salt, then simmer, uncovered, until chard is tender, 8 to 10 minutes.
Adjust salt and pepper seasonings to taste.
Enjoy!
Chard and sun-dried tomato frittata
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes, plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
Heat the broiler.
In a medium bowl, whisk together the eggs, milk and thyme. Season with salt and pepper, then set aside.
Set a large oven-safe nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms start to brown, about 5 minutes. Add the chard and cook until just wilted.
Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
Transfer the pan to the middle rack of the oven and broil until the frittata is puffed, lightly browned and firm at the center, about 2 to 3 minutes.
Remove the pan from the oven and cool slightly before slicing.
Servings » 6
Braised Swiss Chard with Leeks
Farm Fresh Recipes
3 Tbsp olive oil
2 lbs leeks, sliced
Salt and peppe,r to taste
1 lb chard, chopped
Heat oil in large pan over medium heat, add leeks and chard stalks. Season. Cover , reduce heat and cook until tender.
Add chard leaves and cover. Simmer until wilted. Serve at once
Rainbow Chard Slaw
3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well. Make the dressing a day ahead so the flavors can meld.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.
Read More http://www.epicurious.com/recipes/food/views/Rainbow-Chard-Slaw-51169200#ixzz2VaXXxmGJ
2. Chard is a source of a phytonutrient called betalains, which are found in the veins and stem of Swiss chard. Betalains have an antiodixant, anti-inflammatory and detoxifying effect on the body.
3. Chard contains a high amount of fiber and protein, both of which help stabilize blood sugar levels.
4. Chard is high in Vitamin K – according to whfoods.com, there’s six to eight times the recommended daily amount in just one cup of boiled chard. This vitamin helps you maintain strong and healthy bones.
5. Chard contains a high amount of Vitamin C, giving your immune system a boost with each and every bite.
6. High in Vitamin A, Swiss chard will help keep your eyesight in tip top shape.
Young chard leaves (2” to 3”) can be harvested and enjoyed raw in salads, and mature leaves can be savored in numerous ways. Here are some ideas for making the most of your abundant chard crop throughout the season:
Add chopped chard to omelets, scrambled eggs, and quiches (chard and eggs play well together).
Steam chard until leaves are just wilted (the key with chard and other leafy greens is to avoid overcooking) and sprinkle with sea salt. Notice and savor the simple, buttery flavor that distinguishes chard form other leafy greens.
Add chard to your favorite lasagna recipe for a boost of flavor, fiber and nutrition.
Give your pasta dishes a generous dose of chopped chard. All your favorite pasta dinners, from primavera to mac ‘n’ cheese, will taste better with chard.
Steam the large leaves and use them as wrappers for delicious fillings, like sautéed mushrooms and onions, or Italian sausage, rice and sun-dried tomatoes.
Add left-over steamed chard to your burrito the next day
Sauté chard in a splash of olive oil with fresh garlic, any all the other homegrown vegetables (tomatoes, fennel, onions, sweet peppers, green beans, etc).
Replace spinach with chard in your favorite Greek spanikopita recipe.
Try “beans and greens”. Beans and greens are a classic combo that always work well. I especially love the combination of tender cannellini beans with the silky, buttery flavor of chard.
I generally like to have a no-fuss kitchen, which means that most often I prepare vegetables in very simple ways. Chard is one of those vegetables that is so easy to cook and enjoy— simply steamed with a sprinkle of sea salt, served on a bed of rice or as a main dish. It’s easy. It’s delicious.
How to prepare chard
Chard boasts a huge leaf with a firm stalk in the center. Because chard stalks are more dense than the leaf, it’s a good idea to remove the stalks (either by cutting out the stalk or gently pulling off the leaves with your hands) and cook them separately, otherwise your beautiful chard leaves will be overcooked by the time the stalk is tender. Chard stalks resemble celery stalks and only require an extra minute or two for cooking before adding in the leaves.
Swiss Chard & Potatoes
Yield: Serves 6 Prep Time: 15 mins Cook Time: 35 mins
1 Pound Swiss Chard , or other greens maybe a mix
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes
Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes. Steaming the potatoes will help retain 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red peptheir color.
Add the stems from the chard and cook another per flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.
This delicious recipe brought to you by Italian Food Forever
http://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/
Wilted Swiss Chard with Garlic
Bunch Swiss Chard, stems chopped
3 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh lemon juice
Heat a deep skillet add oil and garlic, saute 15 seconds. Add chopped stems and cook until crisp tender.
Add the wet chard one handfull at a time. stir after each addition. Reduce heat to low, cover and cook until chard is wilted but still bright green.
Remove lid and raise heat to high and cook off liquid. Season with salt and pepper. Serve with a squeeze of lemon juice.
Chard Enchiladas New Mexico Style
Cecilia Rosacker McCord in Gardeners Community Cookbook by Victoria Wise
4 medium tomatoes, coarsely chopped abour 1 pound
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried New Mexico chilies, stemmmed, seeded, and torn into pieces (you can use fresh chilies which will require less water when blending into a paste)
1-2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems separated from leaves and coarsely chopped
12 corn tortillas, blue corn is traditional
1 1/2 cups grated Jack or Cheddar cheese
4 fried eggs (optional)
Place the tomatoes, coarsely chopped garlic, onions, dried chilies and about 1 cup hot water in food processor. Blend until smooth adding water as necessary to make a liquid paste. Set aside
Heat oil in a large saute pan add the finely chopped onion and garlic and saute until golden. Add the chard and stir over medium high heat until wilted but not soft. Stir in the tomato puree and cook until thickened.
Place 4 tortillas without overlapping in a baking dish. Spread each with enough sauce to cover. Sprinkle cheese over sauce. Top with another tortilla, sauce and cheese. Continue layering ubtil you have 3 layers with sauce and cheese on top.
Place in a 350 degree oven and bake until cheese is melted. Serve topped with a fried egg if you like. The egg could also be scrabbled and added to the sauce before layering.
Skillet Gnocchi With Chard and White Beans
1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Crock Pot Risotto with Swiss Chard
•1 Tbsp. olive oil
•1 small onion, diced
•1-1/4 cups uncooked arborio rice
•1/4 cup dry white wine
•3-3/4 cups low-sodium chicken broth or vegetable broth
•dash of kosher salt
•3 cups Swiss chard
•1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.
To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.
Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately. From Suite101.com
Five Color Chard and Cannellini Bean Soup
Seed to Saucepan blog at Botanical Interests
1/2 lb Five Color Silverbeet chard, stems removed (and saved for another use) and leaves cut lengthwise in half, then sliced into thin slivers
4 cups cooked cannellini beans (other white beans such as Great Northern, or navy will be a fine substitution), rinsed
1 large onion, chopped
1 fennel bulb, stalks removed (and saved for another use) and bulb sliced into thin slivers
4 garlic cloves, finely chopped
6 cups vegetable stock
1 bay leaf
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon sea salt
Method
Sauté onion and fennel in oil over moderate heat, until slightly softened, 6 to 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, stock, water, bay leaf, and pepper and simmer, uncovered, for 30 minutes. Discard bay leaf.
Add chard and salt, then simmer, uncovered, until chard is tender, 8 to 10 minutes.
Adjust salt and pepper seasonings to taste.
Enjoy!
Chard and sun-dried tomato frittata
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes, plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
Heat the broiler.
In a medium bowl, whisk together the eggs, milk and thyme. Season with salt and pepper, then set aside.
Set a large oven-safe nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms start to brown, about 5 minutes. Add the chard and cook until just wilted.
Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
Transfer the pan to the middle rack of the oven and broil until the frittata is puffed, lightly browned and firm at the center, about 2 to 3 minutes.
Remove the pan from the oven and cool slightly before slicing.
Servings » 6
Braised Swiss Chard with Leeks
Farm Fresh Recipes
3 Tbsp olive oil
2 lbs leeks, sliced
Salt and peppe,r to taste
1 lb chard, chopped
Heat oil in large pan over medium heat, add leeks and chard stalks. Season. Cover , reduce heat and cook until tender.
Add chard leaves and cover. Simmer until wilted. Serve at once
Rainbow Chard Slaw
3 cups shredded or finely chopped Swiss chard
1 cup shredded purple cabbage
1/4 cup shredded carrot
1/2 cup chopped or slivered raw almonds (I like to soak them for 4 to 6 hours, time permitting)
1/4 cup macadamia-nut oil or olive oil (macadamia-nut oil gives this salad a unique flavor)
1 tablespoon apple cider vinegar
1 tablespoon Vegenaise (optional)
1/2 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon finely chopped fresh oregano, or 1/2 teaspoon dried
1 tablespoon chopped fresh basil, or 1/2 teaspoon dried
1/4 teaspoon black pepper
1/4 teaspoon sea salt (optional)
1 to 2 teaspoons xylitol or 1 packet stevia
1/4 cup raw hemp seeds
1/2 cup dried, unsweetened blueberries
1. Combine chard, cabbage, carrot, and nuts in a large bowl.
2. In a small mixing bowl, combine oil, vinegar, Vegenaise, allspice, cinnamon, nutmeg, oregano, basil, pepper, salt, and sweetener. Whisk until mixture is blended well. Make the dressing a day ahead so the flavors can meld.
3. Toss with salad mix.
4. Allow salad to refrigerate for 30 minutes prior to serving, if possible, so flavors can marry. (This salad actually tastes better the following day, after the flavors marry and the chard has a chance to absorb some of the dressing.)
5. Top with hemp seeds and dried blueberries.
Read More http://www.epicurious.com/recipes/food/views/Rainbow-Chard-Slaw-51169200#ixzz2VaXXxmGJ
Sunday, June 14, 2015
Arugula and Spinach
Pungent Pasta
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 choppped
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
Arugula Pesto Recipe
Ingredients
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Method
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the 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
Combune 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.
Arugula and Apple Salad
1 tablespoon dijon mustard
1 tablespoon agave or honey
1 tablespoon apple cider vinegar
1 tablespoon olive oil
6 cups arugula greens
1 granny smith apple, thinly sliced
In a large bowl, whisk together mustard, agave (or honey), vinegar, and olive oil.
Add arugula and apple slices to bowl and toss to coat with dressing.
A little cheese crumbled on top is also good . Feta, Blue Cheese, Gorgonzola
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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.
Warm Chicken Sausage & Potato Salad
1 pound small potatoes, cut in half
1 5-ounce bag arugula, (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
Instructions
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.
For more recipes go to EatingWell.com
Spinach Arugula Pesto
This pesto recipe is excellent for burgers of all varieties. Top your portabella, chicken, or pasture-raised beef burger with this pesto, some fresh mozzarella and fresh crunchy lettuce. It can also be used, of course, on pasta dishes, or as a dip. Serves 6.
8 oz spinach leaves
4 garlic cloves, peeled
1/2 tsp finely grated lemon peel
Large pinch of dried crushed red pepper
4 oz fresh arugula leaves
¼ cup walnuts or any nut of choice
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
Rinse spinach; drain briefly and wilt in pan over medium-high heat, covered, about 2 min. Drain and squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Adapted from Epicurious.com and Capay Valley Farm Shop.
Spinach-Artichoke Macaroni and Cheese
Yield: 8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
8 - 10 ounces spinach slightly wilted
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese or cheese of choice
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
Spinach and Mushroom Bake
WebMD Recipe This is a nice side dish or brunch dish. It's loaded with vegetables,
1 cup chopped onion
2 cups sliced mushrooms (about 8 ounces)
2 cups grated or diced carrots
1 cup diced zucchini
16 - 20 ounces spinach wilted, fresh greens of any kind work great in this dish
1/2 cup Matzo Meal, use unsalted if someone is on a low-sodium diet
3 large eggs, lightly beaten or 3 more eggs
3/4 cup egg substitute 1/4 teaspoon
salt add more to taste, optional 1/4 teaspoon
black pepper 2 teaspoons
low-sodium chicken broth powder
Instructions
Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
You can easily double this recipe to serve more than nine people. Just use a 9x13-inch baking pan.
Spinach and Rice Casserole
2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 lbs spinach wilted
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese
Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Step 2 In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
Step 3 Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.
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 choppped
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
Arugula Pesto Recipe
Ingredients
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
Method
1 Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the 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
Combune 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.
Arugula and Apple Salad
1 tablespoon dijon mustard
1 tablespoon agave or honey
1 tablespoon apple cider vinegar
1 tablespoon olive oil
6 cups arugula greens
1 granny smith apple, thinly sliced
In a large bowl, whisk together mustard, agave (or honey), vinegar, and olive oil.
Add arugula and apple slices to bowl and toss to coat with dressing.
A little cheese crumbled on top is also good . Feta, Blue Cheese, Gorgonzola
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
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.
Warm Chicken Sausage & Potato Salad
1 pound small potatoes, cut in half
1 5-ounce bag arugula, (about 4 cups, gently packed)
12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
1/3 cup cider vinegar
1 tablespoon maple syrup
1 tablespoon whole-grain or Dijon mustard
1 tablespoon extra-virgin olive oil
Freshly ground pepper, to taste
Instructions
Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.
Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.
Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.
For more recipes go to EatingWell.com
Spinach Arugula Pesto
This pesto recipe is excellent for burgers of all varieties. Top your portabella, chicken, or pasture-raised beef burger with this pesto, some fresh mozzarella and fresh crunchy lettuce. It can also be used, of course, on pasta dishes, or as a dip. Serves 6.
8 oz spinach leaves
4 garlic cloves, peeled
1/2 tsp finely grated lemon peel
Large pinch of dried crushed red pepper
4 oz fresh arugula leaves
¼ cup walnuts or any nut of choice
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
Rinse spinach; drain briefly and wilt in pan over medium-high heat, covered, about 2 min. Drain and squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.
Adapted from Epicurious.com and Capay Valley Farm Shop.
Spinach-Artichoke Macaroni and Cheese
Yield: 8 to 10 servings
Ingredients
8 ounces uncooked elbow macaroni
1 cup half-and-half or whole milk
1/4 cup all-purpose flour
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
8 - 10 ounces spinach slightly wilted
1 (14-ounce) can artichoke hearts, drained and chopped
3 1/2 cups shredded Wisconsin Fontina Cheese or cheese of choice
1 cup panko breadcrumbs
1 cup shredded Wisconsin Parmesan Cheese
1/4 cup butter, melted
Preparation
1. Preheat oven to 350°F. Bring a large pot of water to a boil, add pasta and cook according to package directions; drain well and set aside.
2. Whisk together half-and-half, flour, salt and pepper in a large mixing bowl. Add in cooked macaroni, spinach, artichokes and Fontina Cheese; mixing well.
3. Pour macaroni mixture into a lightly greased 13-x 9-inch baking dish. Sprinkle with breadcrumbs and Parmesan Cheese; drizzle evenly with melted butter.
4. Bake 40 to 45 minutes or until golden brown. Serve immediately.
Spinach and Mushroom Bake
WebMD Recipe This is a nice side dish or brunch dish. It's loaded with vegetables,
1 cup chopped onion
2 cups sliced mushrooms (about 8 ounces)
2 cups grated or diced carrots
1 cup diced zucchini
16 - 20 ounces spinach wilted, fresh greens of any kind work great in this dish
1/2 cup Matzo Meal, use unsalted if someone is on a low-sodium diet
3 large eggs, lightly beaten or 3 more eggs
3/4 cup egg substitute 1/4 teaspoon
salt add more to taste, optional 1/4 teaspoon
black pepper 2 teaspoons
low-sodium chicken broth powder
Instructions
Preheat oven to 325°F. Coat a 9x9-inch or 8x8-inch baking pan with canola cooking spray.
Coat a large nonstick frying pan with canola cooking spray. Add the onions and mushrooms, cover pan, and let cook over medium heat, stirring occasionally, until mushrooms are lightly browned.
Add the mushroom mixture to a large bowl along with all remaining ingredients. Mix thoroughly (a wooden spoon or your hands work best). Spread into the prepared pan and bake until firm and lightly browned on the bottom (45-60 minutes).
You can easily double this recipe to serve more than nine people. Just use a 9x13-inch baking pan.
Spinach and Rice Casserole
2 teaspoons olive oil
3 medium carrots, chopped (1 1/2 cups)
2/3 cup chopped celery
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 3/4 cups water
1 can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup
2 lbs spinach wilted
1 1/2 cups uncooked instant brown rice
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 cup diced cooked ham
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)
1/4 cup grated Parmesan cheese
Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
Step 2 In 3-quart saucepan, heat oil over medium-high heat. Add carrots, celery, onion and garlic; cook 5 minutes, stirring occasionally. Add water and soup; heat to boiling. Add spinach, rice, Italian seasoning and pepper; return to boiling. Remove from heat; stir in ham, 1/4 cup of the Cheddar cheese and the Parmesan cheese. Spread in baking dish. Cover with foil.
Step 3 Bake 30 to 35 minutes or until bubbly. Sprinkle with remaining 1/2 cup Cheddar cheese. Let stand uncovered 5 minutes or until cheese is melted.
Monday, October 6, 2014
Tomatillos
Pork Tenderloin And Tomatillo Soup
Ingredients:
2 pounds pork tenderloin cut into bit size cubes - this soup is very good without meat
salt and pepper
1/4 cup flour
1 1/2 cups diced celery - can use diced broccoli stalks for all or part
1 cup chopped onion
2 cloves garlic, minced
1 cup julienne cut carrots
1 large potato cut into cubes
1 pound tomatillos, husks removed, washed and diced
1 pound tomatoes, diced
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
4 cups vegetable or chicken stock
hot sauce, to taste
salt and pepper, to taste
Extra virgin olive oil
Directions:
1. Sprinkle pork pieces with salt and pepper and dredge in the flour. Set aside
2. Heat a heavy bottomed pot on the stove and add just enough olive oil
to lightly coat the bottom of the pan. Add the pork and cook until
nicely browned. Remove and set aside.
3. Add some more oil if needed and add the celery onion, garlic,
carrots, potato, tomatillos, tomatoes, ground cumin, chili powder and
oregano. Saut for about 3-5 minutes until very fragrant.
4. Add pork pieces back to the pot. Add the chicken stock and bring to a
boil. Reduce heat to a simmer and allow to simmer for about 30 minutes
or until vegetables are tender. Season with salt, pepper and hot sauce
if desired.
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
Tomatillo Guacamole
Recipe courtesy Kelsey Nixon Show: Kelsey's Essentials
Ingredients
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
Directions
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
Tomatillo Dressing
Ingredients
4 tomatillos, roughly chopped
14 cup roughly chopped scallions
2 cloves garlic
1 jalapeno pepper, roughly chopped with seeds
1 cup mayonnaise
1 cup sour cream
1/3 cup buttermilk
12 bunch fresh cilantro, leaves picked
Juice of 2 limes
1 12 teaspoons salt
Directions
Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.
Ingredients:
2 pounds pork tenderloin cut into bit size cubes - this soup is very good without meat
salt and pepper
1/4 cup flour
1 1/2 cups diced celery - can use diced broccoli stalks for all or part
1 cup chopped onion
2 cloves garlic, minced
1 cup julienne cut carrots
1 large potato cut into cubes
1 pound tomatillos, husks removed, washed and diced
1 pound tomatoes, diced
1 tablespoon ground cumin
2 teaspoons chili powder
pinch dried oregano
4 cups vegetable or chicken stock
hot sauce, to taste
salt and pepper, to taste
Extra virgin olive oil
Directions:
1. Sprinkle pork pieces with salt and pepper and dredge in the flour. Set aside
2. Heat a heavy bottomed pot on the stove and add just enough olive oil
to lightly coat the bottom of the pan. Add the pork and cook until
nicely browned. Remove and set aside.
3. Add some more oil if needed and add the celery onion, garlic,
carrots, potato, tomatillos, tomatoes, ground cumin, chili powder and
oregano. Saut for about 3-5 minutes until very fragrant.
4. Add pork pieces back to the pot. Add the chicken stock and bring to a
boil. Reduce heat to a simmer and allow to simmer for about 30 minutes
or until vegetables are tender. Season with salt, pepper and hot sauce
if desired.
TOMATILLO RELISH:
8 ounces tomatillos (about 3 medium), finely chopped
3 tablespoons fresh cilantro leaves, roughly chopped or torn
1 tablespoon lime juice (1 to 2 limes)
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon kosher salt
2 cloves garlic, minced
1 jalapeno, seeds and ribs removed if desired, finely chopped
1/2 medium red onion, finely chopped
For the tomatillo relish: Mix together the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapenos and onions in a large mixing bowl until well combined. Cover and refrigerate for 1 hour to allow the flavors to marry.
Tomatillo Guacamole
Recipe courtesy Kelsey Nixon Show: Kelsey's Essentials
Ingredients
6 to 8 tomatillos, husked and coarsely chopped (about 8 ounces)
3/4 cup coarsely chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled and diced
1/2 onion, coarsely chopped
1/2 jalapeno, coarsely chopped with seeds
2 cloves garlic, smashed and quartered
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon salt
Directions
Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
Tomatillo Dressing
Ingredients
4 tomatillos, roughly chopped
14 cup roughly chopped scallions
2 cloves garlic
1 jalapeno pepper, roughly chopped with seeds
1 cup mayonnaise
1 cup sour cream
1/3 cup buttermilk
12 bunch fresh cilantro, leaves picked
Juice of 2 limes
1 12 teaspoons salt
Directions
Place the tomatillos, scallions, garlic, jalapeno, mayonnaise, sour cream, buttermilk, cilantro, lime juice, and salt in blender and blend until smooth. Store leftover dressing, covered tightly, in the refrigerator for up to 1 week.
Thursday, August 28, 2014
Tomatoes
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| copia, dester, earl of edgecomb |
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| pink berkeley tie dye, ananas noir, dester |
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
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