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Wild Rocket and Chili Spaghetti
Wild Rocket and Chili Spaghetti
This is a Jamie Oliver recipe and a great way to use some wild arugula also known as wild rocket. From jamieoliver.com. Serves 4.
4 tablespoons extra virgin olive oil
1 clove of garlic, peeled and finely sliced
1 dried red chilli, crumbled
4 anchovy fillets in olive oil (or sub a handful of chopped kalamata olives)
3 handfuls of wild rocket arugula
zest and juice of 1 lemon
500g dried spaghetti
sea salt and freshly ground black pepper
100g Parmesan cheese, grated
Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic, chilli and the anchovy fillets and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat to mix it well with the garlic, chilli and anchovies.
Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top.
Crunchy Raw Chioggia Beet Salad
Crunchy Raw Chioggia Beet Salad
1 bunch Chiogga beets, scrubbed, peeled and cut into fine matchsticks
2 granny smith apples, cored and cut into matchsticks
7 oz. feta cheese
1/2 bunch of fresh mint, smallest leaves picked
1/4 cup sunflower seeds
Lemon-Honey Dressing
6 tbsp. extra virgin olive oil
3 tbsp. lemon juice
1 tbsp. honey
sea salt and freshly ground black pepper
Whisk all ingredients together. Correct seasoning.
Dress the beets and apple matchsticks in a little of the lemon oil dressing and season with some salt and pepper. Taste and add more dressing if desired.
Divide the salad between four plates or put it on a big platter, crumble over the feta, and sprinkle over the baby mint leaves and the sunflower seeds.
Kale, Tomato & Potato Frittata
Kale, Tomato & Potato Frittata
10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice
Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.
Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.
Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula
Kale and Mushrooms with Creamy Polenta
Kale and Mushrooms with Creamy Polenta
I love mushrooms and polenta so couldn't help but pull this one in this week. Feb 2006 Bon Appetit. Serves 6.
1 1/4 pounds kale, stemmed, cut into 1-inch pieces
4 cups whole milk
3 1/2 cups water
2 cups polenta (coarse cornmeal)
1/2 teaspoon salt
3/4 teaspoon ground black pepper
4 ounces pancetta (Italian bacon) or bacon, coarsely chopped
4 ounces oyster mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
1 garlic clove, minced
1/2 cup low-salt chicken broth
2 tablespoons chopped fresh thyme
1 tablespoon grated lemon peel
4 tablespoons unsalted butter
2/3 cup freshly grated Parmesan cheese
Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.
Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.
Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.
Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.
Swiss Chard Gratin
Swiss Chard Gratin
This is not a low fat recipe, nor is it a quick one. But it was extremely well reviewed and uses a large quantity of greens which you have in your share this week. So if you are seeking to pack in the greens this week while also treating yourself to some decadence, this recipe is for you. Adapted from an October 2000 recipe in Gourmet. Serves 6.
5 tablespoons unsalted butter
1 cup fresh white bread crumbs
3 oz Gruyère cheese, grated (1 cup) (parm would work too)
1 garlic clove, halved lengthwise, germ removed if green, and garlic finely chopped
1 tablespoon finely chopped mixed fresh herbs (preferably chives, tarragon, and flat-leaf parsley)
1/8 teaspoon freshly grated nutmeg
1 cup low-sodium chicken broth
1/2 cup heavy cream
1 tablespoon all-purpose flour
1 medium onion, finely chopped
3 lb Swiss chard, Beet Greens, Kohlrabi Greens, Sorrel (and if you are more adventurous - kale or Upland Cress) leaves and stems separated and cut into 1-inch pieces
(if using kale though, don't use stems, just leaves - stems too tough)
Melt 2 tablespoons butter and toss with bread crumbs, cheese, garlic, herbs, half of nutmeg, and salt and pepper to taste in a bowl.
Boil broth in a small saucepan until reduced by half. Add cream and keep warm.
Melt 1 tablespoon butter in a small heavy saucepan over moderate heat and stir in flour. Cook roux, whisking, 1 minute, then whisk in broth mixture and boil, whisking, 1 minute. Season sauce with salt and pepper.
Preheat oven to 400°F.
Cook onion in remaining 2 tablespoons butter in a wide 8-quart heavy pot over moderately low heat, stirring, until softened. Add chard stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately low heat, stirring, until softened. Add greens stems, remaining nutmeg, and salt and pepper to taste and cook, stirring, until vegetables are tender but not browned, about 8 minutes.
Increase heat to moderately high and add greens leaves by large handfuls, stirring, until all greens are wilted. Season with salt and pepper.
Transfer vegetables to a colander to drain well and press out liquid with back of a large spoon (be sure to press out as much liquid as possible!). Toss vegetables with cream sauce and transfer to a buttered 12-inch oval gratin or 2-quart shallow baking dish, spreading evenly.
Top vegetables with bread crumbs and bake in middle of oven until bubbling and topping is golden, about 20 minutes.
Arugula Salad with Lemon-Parmesan Dressing
Arugula Salad with Lemon-Parmesan Dressing
Here's a solidly reviewed recipe for you. This salad makes a great side dish on its own, but is even better as a pizza topping! Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad. The simple dressing could also be used to dress pasta with wilted arugula and whatever else you fancy in your dish.
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Grilled Radicchio with Balsamic Glaze
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese.
1 lb Radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
Stuffed Brotherly Farms Burger
Stuffed Brotherly Farms Burger
1 lb. BF beef
1/2 cup Jasper Hill/Cabot Clothbound Cheddar
Salt & Pepper
Season beef with salt and pepper. Take a small chunk of cheddar and form burger round it. You decide how cheesy you want it. Grill and serve with grilled onions, grilled tomato slices and a mesclun salade - no bread necessary unless you choose. A little of Pete's hot sauce is a great contrast to the cheddar and beef.
Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes
Grilled Foagies with Roasted Peppers & Grilled Garlic Scapes
6 slices of foagies, sliced lengthwise, rub with some oil
2 peppers, roasted over open flame or in oven
1 bunch garlic scapes
Ploughgate Elmore Cheese
salt & pepper
Pre-heat grill to low.
Place peppers on open flame and char. Remove from heat., place in bowl and cover. When cool enough to handle, peel char skin away, cut in half and remove seeds. Do not run under water as this washes away the flavor. A few seeds never hurt anyone. Slice into 1/2 inch long julienne strips While the peppers are cooling, toss scapes with a very small amount of oil, season with salt and pepper and grill until lightly charred. Set aside. Place bread on corners of grill and lightly toast on both sides. Spread some Elmore cheese on each grilled bread. Top with peppers, then scapes and finish with some freshly ground black pepper and fresh basil (or pesto!), if you have some on hand.
Simplest Summer Squash
Simplest Summer Squash
A very simple summer squash recipe from Molly Katzen's The Vegetable Dishes I Can’t Live Without. I really like Molly's cookbooks (The Moosewood Cookbook being the most well known of the bunch). The recipes are simple and straight forward and the results always good. Serves 3-4.
1.5 to 2 Tb olive oil
2 small or medium onions
1/8 tsp salt, possibly more
1.5 lbs. summer squash to cut into 1/2 in. thick slices
1 tsp minced garlic
salt and pepper to taste
freshy ground pepper to taste
Place a large skillet over medium heat. After a minute, add 1 Tb of the oil and swirl to coat the pan. Add the onions and salt. Cook, stirring often for about 10 minutes or until the onions are tender and lightly browned. Transfer the onions to a bowl and set aside.
Do not clean the pan and return it to medium heat. Add a little more olive oil to coat. Add the squash in a single layer and cook until golden brown. Leave them alone (or don’t stir them around) — allowing them to get golden brown. This will take a minute or two, depending on how crowded the pan is.
Scrape the squash loose and flip over (or use tongs). Continue cooking, again without stirring, another 1 to 2 minutes until deeply browned on the other side.
Toss in the garlic and cook for another 1 to 2 minutes. Add the onions to the pan. Mix well and season with salt and a good amount of freshly ground pepper. Serve hot, warm, or at room temp, garnished if you like with a light sprinkling of thyme and some cheese (parm, feta or try the Landaff!)
