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Summer 2008 Recipes
Mostly Greens thus far:
Recipe Tips and Resource. We are especially fond of this web site for a variety of good recipes: http://www.mariquita.com/recipes
(we’ll be making categories soon,
scroll down for now)
RECIPES
Try one of the many ideas listed under quick serving tips for beets.
Roasted beet salad serves 4
2 pound beets, stems and roots removed
2 Tbsp red wine vinegar
2 tsp vegetable oil
1 tsp Dijon mustard
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 Tbsp fresh oregano
Instructions
Preheat oven to 375°F (190°C). Place beets on foil-lined baking sheet. Bake 45 minutes or until tender.
Allow to cool, then peel and slice. Place in bowl.
In food processor, combine vinegar, oil, mustard, salt and pepper. Process 1 minute. Pour over beets and toss to coat. Sprinkle with oregano and serve.
Kale Pesto
½ pound or 6 leaves of kale, strip leaves from stem and chop finely 3-4 garlic cloves
¼ to ½ cup olive oil
handful of basil ¼ cup grated fresh parmesan Salt and pepper to taste
Steam chopped kale briefly (approx 3 min)
Combine ingredients in food processor or blender and blend until smooth.
Matthew Van Maanen, CR CSA member sent us the following recipe. He wrote, “It sounds a bit odd at first, but the flavor is wonderful. And it's quick, easy, and you can add anything you want - my favorite kind of recipe. We literally threw in all the leftovers from our CSA box. Just start with your cabbage base and then add anything else you like. I personally would also add peanuts or sunflower seeds for a nice crunch. Enjoy!
Asian Coleslaw
http://allrecipes.com/Recipe/Asian-Coleslaw/Detail.aspx
6 tablespoons rice wine vinegar
5 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons minced fresh ginger root
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 cups shredded napa cabbage
2 red bell peppers, thinly sliced
2 carrots, julienned
6 green onions, chopped
1/2 cup chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic. In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
Creamy Greens Gratin (Serves 4)
(You can make this gratin using spinach, kale, swiss chard or broccoli rabe or a mixture. The greens need to be cooked either by sauteeing or boiling.)
2 Tbsp unsalted butter
1/2 Cup fresh breadcrumbs
Salt & pepper to taste
1 Cup heavy cream (can use 1/2&1/2 or milk)
2 cloves garlic, smashed & peeled
3 strips of bacon or 1 1/2 oz. thinly sliced pancetta
2 Cups greens
1/3 Cup freshly grated Parmigiano or combination of Parmiagiano, Gruyere or aged Gouda
Heat oven to 400 degrees. Butter a shallow gratin dish. Melt 1 Tbsp butter with the breadcrumbs, add a pinch of salt and a little ground pepper. Set aside.
In a medium saucepan, bring the cream and garlic to a boil over medium-high heat. Immediately lower the heat and simmer vigorously until the cream reduces to about 3/4 cups ( 4-8 minutes). Do not over reduce. Remove from heat. Remove garlic and discard. Season w/salt and pepper.
Cook the bacon or pancetta over medium heat until crisp and browned. Transfer to a paper towel and pour off excess fat from skillet. Add the remaining butter to the pan, add the cooked greens(drained if boiled) and cook, stirring constantly for 1 minute. Transfer greens to gratin dish and spread evenly. Crumble the bacon or pancetta over the greens. Sprinkle on the cheese. Pour the seasoned cream over all and top w/bread crumbs.
Bake until the gratin is brown and bubbly, about 25 minutes. Let rest 10 - 15 minutes before serving.
Enjoy! From CSA member Karen Brown
Greens in Peanut Sauce
This was the recipe that convinced my boys
that collards just may be edible!!!
Serves 4-6
1 medium onion chopped
2-3 cloves garlic (minced)
Saute in 1 T. oil
1 medium tomato (diced, optional)
Add and simmer 2-4 minutes.
1/2 t. ground coriander
1/2 t. ground cumin
1/4 t. salt or to taste
1/8 t. ground cloves
Add, cook and stir 2 minutes.
1 pound kale or collards (8 cups chopped with stems removed)
1/2 cup water (we used broth)
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
2-3 T. chunky peanut butter
1-2 t. hot water
Combine and add to greens at end of cooking time.
Serve as a side dish. We like it over rice, with pasta or with cornbread.
Mixed Greens Saute
Serves 4. Good on its own or a savory topping for polenta.
8 sun-dried tomatoes
1/2 c. boiling water
Combine and let stand 30 min. Drain (reserve liquid for soup or stew) and slice.
2 c. onion (vertically sliced)
1 red sweet pepper (cut in strips ... not in season here yet ...)
4 cloves garlic (minced)
In a large frypan saute in 1 T. oil. Add the tomatoes.
5 c. mixed dark greens (torn) such as beet, collard, mustard, turnip, tatsoi, lambs quarters, kale, kohlrabi
1 c. chicken or vegetable broth
Stir in and bring to a boil. Simmer until greens are tender, 15 min. Garnish with 1/4 cup freshly grated Parmesan cheese (optional).
Garbanzo and Greens Soup
2 Tbs extra virgin olive oil
1 Tbs butter
1 tsp red pepper flakes
1 medium onion chopped
2 cloves garlic minced
1 can garbanzo beans, drained and rinsed
Pepper & Salt, to taste
1 medium zucchini, chopped
8 cups water or chicken/ veggie broth
2 Tbs Knorr chicken broth seasoning (This can be quite salty. If using broth don’t add seasoning)
½ lb thin spaghetti, broken into 3 pieces
8 pieces fresh kale or other greens, rinsed and chopped into strips
Heat soup pot over medium heat. Add oil & butter, onions, garlic and red pepper flakes. Sautee until lightly brown. Add zucchini and sauté until tender. Add drained garbanzos, water and seasoning. Bring to a boil, then add pasta and greens. Cook until pasta is al dente (with a little bite) and greens are wilted. Enjoy with crusty bread for dipping. This will make 6 good sized servings.
--Contributed by CSA member, Shannon Ortiz
ALEXANDER-THE-GREAT SALAD
from Kitchen Gardener, Aug/Sep 1999
1 small green cabbage (can substitute lettuce), sliced into thin strips
1 roasted sweet red pepper, sliced into thin strips\
4 oz. feta cheese
1/3 cup pitted kalamata olives
4 small onions, sliced
2 tbsp. fresh oregano, stripped off stem and crushed between fingers
2 tbsp. fresh lemon juice
4 tbsp. extra virgin olive oil
Salt & freshly ground pepper
Place the cabbage, sweet pepper, feta cheese, olives, and onions in a large bowl. Sprinkle with the fresh oregano. Mix the lemon juice and olive oil in a small bowl until thoroughly blended, then pour over the cabbage mixture and toss gently but thoroughly. Season to taste with salt and pepper. Serves 4 to 6.
Kale Pesto
½ pound or 6 leaves of kale, strip leaves from stem and chop finely
8-10 garlic scapes, trim off tough end and green end above the bulb part or 3-4 garlic cloves
¼ to ½ cup olive oil
Handful of basil
¼ cup grated fresh parmesan
Salt and pepper to taste
Steam chopped kale and trimmed scapes briefly (approx 3 min)
Combine ingredients in food processor or blender and blend until smooth.
Savory Kale/Collards/Greens
Serves 4-6; Side dish or sandwich garnish
1 onion (thinly sliced)
In a large fry pan sauté in 1-2 T. olive oil over medium heat until brown and crisp, not just soft. Remove to a serving dish.
1 large bunch fresh kale, collards or Swiss chard or kohlrabi leaves (about 1 lb.)
Stack leaves, roll together and slice about 1/4 in. thick. Sauté in the fry pan for 1 minute.
Several Tablespoons of water
1/4 t. salt or to taste
Add, cover, reduce heat and steam until tender. Add water as needed. Kale and collards cook in 10-15 min.; chard a bit faster. When the greens are tender, drain in a colander. Return onions to pan and heat to sizzling.
1 T. tomato paste
Add and stir. When this mixture is hot, return the greens to the pan. Mix, heat through and serve.
Another greens idea from one of our members:
I do a stir fry with onions, garlic and greens and put cheese on top--simple and yummy. I also make soup and use the single rice noodle soup mixes or soba noodle mixes for interest. This week I added a bit of miso to the broth as well and it was very good. The different flavors of the greens make it especially good.
Garlic Scape Pesto (from maryjanesfarm.com/SimplyMJ)
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.
Fried Scapes (from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
Spinach and Scape Frittata (adapted from dakotagarlic.com)
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and sauté until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Gingery Broccoli
1 tsp sesame seed
1 medium head of broccoli
1/2 c or more of chicken or veggie broth
2 tsp finely-grated fresh ginger root
Heat a small nonstick saucepan, then add the seeds and toast over a low heat, shaking occasionally, until lightly browned. Set aside. Cut the broccoli into small bite-sized pieces, keeping a 3/4 inch long stem on each piece. Heat water in the pan then boil the broccoli until softened. Drain. Heat broth. Add the ginger and simmer briskly for 5 minutes, stirring occasionally and adding a little more broth as needed. Aim to end up with very little broth. Return the broccoli and the toasted seeds to the pan and heat through over a low heat for 5 minutes, stirring occasionally to coat the broccoli with the flavors.
Hearty Broccoli (Kohlrabi) Soup
(The original recipe from Simply in Season called for potatoes, Rachel and Gill substituted kohlrabi for potatoes and our hungry work crew loved it!!)
2 cups kohlrabi peeled and diced
1 cup chopped onion
(Original recipe called for 1 cup sliced carrots and ½ cup minced celery which we didn’t have.)
1 cup water
Cook together for 5 minutes.
2 cups broccoli chopped
Add and continue to cook an additional 5-10 minutes.
3 cups milk
2 chicken or vegetable bouillon cubes
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Add and heat to boiling
1 cup milk
1/3 cup flour
Blend until smooth in a small bowl. Stir into the soup and cook just until thickened. Turn off heat.
1 cup shredded cheese
Add and stir until melted.
ENJOY
Greens
Member Recipes!!!
1-2 Tbs oil (olive or vegetable)
1 onion, chopped
1 lb ground beef or other meat
1 tsp to 1 Tbs red pepper flakes
8-10 cups finely chopped greens (kale, collards, swiss chard, etc)
water or stock as needed (1/4c to 1/2 c)
Salt and pepper to taste
This recipe is from Mackline. She says she sautés the onion and red pepper flakes in the hot oil until they are soft. Then she adds the ground beef and cooks until it all turns brown. Then add the chopped greens, water and salt and pepper. She says she finely chops the greens to cut down on cooking time. Cook the mixture for 15-20 minutes or until desired doneness. (She also makes this dish without the meat. If you make it without meat, add one extra chopped onion. Mackline likes onions!)
Greens Recipe #2
Here is one other recipe (This comes from a combo of recipes I found):
2 Tbs olive oil
1 Tbs butter
1 medium onion chopped
2 cloves garlic mincced
1/2 pound kielbasa, chopped (type of smoked sausage, turkey kielbasa works well in this recipe)
6-8 cups chopped greens (I used collards the first time but whatever you like)
1 tsp to 1 Tbs of hot sauce
1/4 cup apple cider vinegar
Salt and pepper to taste
Heat large skillet over medium heat melt oil & butter, then add onions, and chopped garlic. When lightly golden, add kielbasa and sauté until browned as well about 5-6 minutes. Next add greens, hot sauce and vinegar and salt and pepper, Turn well to evenly cook the greens. Put on the lid and let cook for 10-15 minutes or until desired doneness. (This recipe made 4 servings and the greens still had a bite to them, but they weren't bitter!) Serve with corn bread!!!
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