Recipes
Search for Recipes
Recipe Tags
Simple Mustard Greens Recipe
Simple Mustard Greens Recipe
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant. Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Penne with Wilted Greens, Goat Cheese and Fresh Basil
Penne with Wilted Greens, Goat Cheese and Fresh Basil
This is more of a suggestion than a recipe. Substitution opportunities are endless!
1 lb penne pasta (or any shape pasta)
Olive oil
3-6 Cloves garlic, minced
3-8 cups of greens, tough stems removed, greens chopped (spinach, mustard, mizuna, Pac Choi)
1/2 to 1 cup of tomato sauce
Goat cheese
Fresh chopped basil
Put a large pot of salted water on and bring to boil for the pasta. While water is heating, mince the garlic, chop the greens and any other vegetables you have on hand that you'd like to throw in (see options below). Once the veggies are all chopped and prepared and water is boiling, add pasta and cook to al dente (8-12 mins depending on pasta type).
While the pasta is cooking, put a large saute pan over medium heat. Once the pan is hot, add 2-3 TB of olive oil and the garlic to the pan and stir to coat and cook for a minute or two. Add the tomato sauce (or fresh tomatos or sun dried tomatoes). Add other optional veggies in order of necessary cooking time and cook until not quite tender. Add the greens and cover pan until greens are just wilted at which time other veggies will now be tender. Remove cover. Drain the pasta, and in a large bowl or in the original pasta pot mix together the pasta and veggies saute and the fresh chopped basil. Serve on plates with crumbled goat cheese and the optional toasted nuts on top.
Optional Ingredients:
2-3 TB Toasted Pine Nuts, Walnuts, Pecans, or Almonds. Toast on a dry skillet (cast iron ideal) on the stovetop over medium heat until they become fragrant. Don't let them burn. Remove from heat to a bowl.
Sundried tomatoes - use just 2-4 as too many can overpower a dish. Soak in hoat water if they are very dry, and once softened, chop/mince them.
Other fresh veggies - 1-2 fresh tomatoes, broccoli, aparagus etc. Add these to the saute as necessary to cook til just tender
Veal Patties with Mushrooms
Veal Patties with Mushrooms
These individual meatloaves are incredibly moist and juicy. Adapted from a Feb 2006 recipe in Gourmet. Makes 4 servings
2 slices firm white sandwich bread, coarsely crumbled
1/4 cup heavy cream
1 large egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 tablespoons finely chopped fresh chives or parsley
1 lb ground veal
1/2 cup fine dry bread crumbs (not seasoned)
2 tablespoons vegetable oil
1/2 stick (1/4 cup) unsalted butter
.5 lb oyster or shitake mushrooms, trimmed and diced
Put oven rack in middle position and preheat oven to 200°F.
Soak bread in cream in a large bowl 5 minutes. Stir in egg, salt, pepper, and 1 tablespoon chives/parsley until blended well. Add veal and mix with your hands until combined well. Form veal mixture into 4 (4-inch) patties. Spread dry bread crumbs on a sheet of wax paper and coat patties all over.
Heat oil with 2 tablespoons butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then cook patties, carefully turning over once, until golden brown, firm to the touch, and thermometer inserted into center of each registers 148°F, 8 to 10 minutes total. Transfer patties to an ovenproof platter and keep warm, covered with foil, in oven. Do not clean skillet.
Heat remaining 2 tablespoons butter in skillet over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and tender (4-10 minutes, depending on mushroom type). Stir in remaining 1 1/2 tablespoons chives and salt and pepper to taste.
Serve veal patties topped with mushrooms.
Optional - add a little cream and or garlic to mushrooms at end of cooking for a bit more sauce
Lamb Steaks with Mustard Butter
Lamb Steaks with Mustard Butter
This one is adapted from a recipe in Dishing Up Vermont by Tracy Medeiros. Serve with mashed potatoes and wilted greens.
1/4 cup (1/2 stick) butter
1/2 TB mustard, peeled and pressed or minced
1/2 tsp lemon juice
2 cloves garlic
1 TB fresh rosemary (or 1 tsp dried)
1/2 tsp black pepper
2 lamb steaks
In a medium bowl cream together butter, mustard, lemon juice, garlic, rosemary, and pepper until fluffy. Set aside at room temp. Season the steaks with salt and pepper. Prepare a hot grill. Place on grill and sear for 2-3 minutes. Turn steaks over and cook 7-8 minutes longer until desired doneness is reached. Serve chops on a plate and top with mustard butter. Mmmmmm.
Asian Lamb Steaks
Asian Lamb Steaks
lamb steaks
soy sauce
garlic, chopped
ginger, grated
Marinate lamb steaks in soy sauce seasoned with chopped garlic and grated ginger. Let the meat stand in this mixture for 5 to 6 hours and turn it often. Grill as for lamb steaks , brushing with the marinade during cooking. Omit salt and pepper.
Grilled Garlic Lamb Steak
Lamb Steaks Two Ways
Recipes submitted to House and Garden in 1956 by James Beard. Both are very simple and delicious methods to prepare lamb.
Lamb Steaks
garlic
melted butter or oil
salt and pepper
Rub each steak with a cut clove of garlic and brush with melted butter or oil. Grill over coals, turning to brown evenly, until the steaks are nicely browned on the outside but still pink and rare in the middle. Season to taste with salt and pepper as they cook.
Beef Kabob Marinade
Beef Kabob Marinade
1/2 c. oil
1/3 c. soy sauce
2 tbsp. prepared mustard
2 tbsp. Worcestershire sauce
1 clove garlic, minced
1 tsp. pepper
Marinate beef for kabobs for several hours, turning occasionally.
Grilled Korean-Style Short Ribs
Grilled Korean-Style Short Ribs
Adapted from a recipe a July 2002 Bon Appetit recipe.
Marinade
1/4 cup soy sauce
1/8 cup mirin (sweet Japanese rice wine) or sweet Sherry
3 TB honey or 2 TB sugar
1 TB cup unseasoned rice vinegar
1 TB sesame oil
3 cloves minced garlic
1 green onion, chopped
1 pound Korean-style short ribs
Combine marinade ingredients in a bowl; whisk to blend well. Pour into resealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.
Prepare barbecue (medium-high heat) or broiler. Drain ribs; discard marinade. Grill ribs (or broil) until browned and cooked to medium-rare, about 3 minutes per side. Mound ribs on platter; surround with chopped spinach and serve.
Stir Fried Turnips with Greens
Stir Fried Turnips with Greens
From Jack Bishop's A Year in a Vegetarian Kitchen. Serves 4.
3/4 cup orange juice
2 TB soy sauce
3 medium scallions
4 med garlic cloves
1 TB minced ginger
1/2 tsp hot red pepper flakes
1 TB plus 1 tsp peanut oil
1.5 lbs Spring Dug Turnips, cut into 3/4 wedges or chunks
5 cups packed, stemmed greens (turnip greens, mustard greens, spinach etc)
Combine orange juice and soy in measuring cup. Place scallions, garlic ginger, red pepper flakes in small bowl. Heat 1 TB oil in large skillet over med high heat until shimmering. Add turnips and stir fry until lightly browned, 5 to 7 minutes. Push turnips to edges of pan, spread garlic mixture in center of pan. Drizzle remaining 1 tsp oil over mixture and cook until fragrant, about 1 minute. Stir to combine with turnips. Add orange juice mixture to pan, cover and cook, until turnips are creamy and tender and liquid has reduced to a few tablespoons (2-3 minutes). Add greens, cover and cook until just wilted, about 1 minute. (If the contents of the pan are too soupy, simmer with the cover off to reduce the liquid to a sauce consistency.). Serve immediately.
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
Asian Cilantro Dressing for Rice, Noodles, Salads or Meats
This is a very versatile dressing. For a very simple meal, serve this over steamed spinach or sauteed pac choi, rice, and Baked Maple Ginger Tofu.
5 T vegetable oil
1/3 cup packed fresh cilantro with stems
1/4 cup fresh lime juice
1/4 cup tamari soy sauce
1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices
6 large cloves garlic
1 1/2 T ground cumin
1 small jalapeno or other chili (optional)
Combine and blend all ingredients together in a food processor or blender until the chili, garlic, ginger and cilantro are finely chopped.
