Recipes
Search for Recipes
Recipe Tags
Maple Vinegar Glazed Parsnips
Maple Vinegar Glazed Parsnips
from Vegetables from Amaranth to Zucchini by Elizabeth Schneider
these are sweet and rich, a nice counterpoint to the greens above.
2 lbs parsnips, peeled and cut in even chunks
2 tbsp oil
1 tsp salt
1/2 c water
2 tbsp maple syrup
1 1/2 tbsp balsamic vinegar
1 tbsp cider vinegar
black pepper
Preheat oven to 400. In a large roasting pan, toss parsnips with oil and salt. Set pan on a burner over medium heat and add water. Bring to a simmer. Place in oven and roast until tender, turning frequently. This could take anywhere from 30 to 60 minutes. When fork tender, drizzle with maple syrup and vinegars. Toss gently; roast until deeply browned and glazed, turning once or twice, about 10 minutes. Serve with fresh ground black pepper.
Sweet and Sour Pac Choi
Sweet and Sour Pac Choi
We had this for supper last night, the greens are a little tangy and the sauce is sweet. Serves 4.
2 tbsp oil
1 onion, cut in slivers
pac choi, left whole, bigger ones cut in half the long way
2 tbsp maple sugar
2 tbsp vinegar
1 tbsp soy sauce
Combine sugar, vinegar, soy sauce in a small bowl. Set aside. Heat 1 tbsp oil in a wok or large skillet. Stir fry the onions until browning, remove to a bowl. Add remaining tbsp oil, stir fry the pac choi in a couple batches until they have a few browned spots, the green tops wilt and the stems are crisp tender. Add the onions back into the wok with all the greens and stir in the sauce. Cook another 30 seconds. Sprinkle with red pepper flakes if you like.
Mixed Grains Tabouli Salad
Mixed Grains Tabouli Salad
1 cup dry mixed grains
3 c water
1/2 tsp salt
Boil water, add grains and salt. Cover and simmer until tender, about 35 minutes. Drain if necessary. Dress with the following dressing.
Whisk together and use to taste:
1/4 c vinegar
1/2 c oil
1/4 c lemon juice
1 clove garlic, minced
1 tsp prepared mustard
fresh ground black pepper
1/2 tsp salt
next toss together with:Â
1/4 c minced chives
1 carrot, grated
1 cucumber, diced
1 c finely minced fresh greens, such as mizuna or arugula
Chill and serve on a bed of mesclun with more of the lemon dressing if you like.  A bit of crumbled cheese on top would be perfect.
Mixed Grains Pilaf
Mixed Grains Pilaf
Here's a delicious sounding recipe from members Al and Pam from last share.  As some of you may need ideas for the mixed grains, and we have mushrooms again, it seemed like a good recipe to include  The other idea I had for using the grains is to cook them until tender and use as you would bulghur to make tabouli type salad. Rather than parsley, I used a mixture of minced chives and bunched greens.1 1/2 cups cracked mixed grains
3 1/4 cups chicken stock
8 tbls (1 stick) butter or half butter & Olive or other oil
1 yellow onion, chopped
5-6 oz. sliced mushrooms
Salt & Pepper to taste
Preheat oven to 375 (1 1/4 hour in oven, 1/4 hour prep)
Saute grains in 4 tblsp butter, using a heavy frying pan on medium low, until golden (about 5 mins.) Meanwhile chop onions. Pour grain into covered casserole, such as corning glassware. Sautee chopped onions in 2 tblsps butter on low heat until soft, about 5 mins. Meanwhile slice mushrooms. Pour onion into casserole. Sautee sliced mushrooms in remaining oil on low heat until water evaporates, adding salt & pepper to taste, about 5 mins. Add to casserole. Add 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins.
Add another 1 1/2 cups chicken stock warmed in microwave 2 mins. or in saucepan to casserole. Cover and bake 30 mins. Add the remaining 1/4 cup warmed stock and bake the last 15 minutes covered. Stir well and serve.
Spring Greens and Barley Risotto
Spring Greens and Barley Risotto
Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.
2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley
Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.
Panfried Tofu with Sesame Cress Raab
Panfried Tofu with Sesame Cress Raab
Here's a terrific sounding tofu and raab recipe adapted from the Gourmet Cookbook edited by Ruth Reichl. Feel free to mix in other greens, such as mizuna, mustard, etc. Serves 2 as a main course, easily doubles.
1 TB sesame seeds
2 tsp grated fresh ginger
1 glove garlic minced
1/4 c orange juice
2 TB soy sauce
2 tsp toasted sesame oil
1 block tofu
2 1/2 TB oil
1 bunch cress raab, coarsely chopped
2 tsp honey
Toast sesame seeds in a dry skillet until golden brown. Set aside.
Combine ginger, garlic, orange juice, soy sauce and sesame oil in a sauce pan. Simmer gently for 1 minute.
Place tofu on a clean towel, cover with another, and press gently but firmly to remove excess moisture. Cut into 1/2 inch thick slices along the short end. Heat 1 TB oil in a skillet over medium high heat. Brown tofu on both sides, about 6 to 8 minutes. Transfer to a plate. Heat remaining 1 1/2 TB oil in same skillet add cress raab and honey, saute until cress is crisp tender, tossing frequently.
Transfer cress raab to plates, arrange tofu slices on top, drizzle with sauce and sprinkle with toasted sesame seeds.
Simple Tomato Garlic Sauce
Simple Tomato Garlic Sauce
Heather is all about grilling this time of year, and often makes a grilled pizza. You can make dough, or buy it, or use a tortilla, or a flatbread. If you have one, a grilling tray is handy. When Heather uses fresh dough, she par bakes the crust on her grill tray before adding the sauce and other toppings. Otherwise it's difficult to slide the fully loaded raw pizza onto the grill! Try adding some of this week's mozzarella, greens, sliced baby leeks, fresh herbs, crumbled bacon, etc. Be creative!
5 large frozen tomatoes
6 cloves garlic, minced
2 tbsp oil
pinch salt
Run frozen tomatoes under warm water to remove skins. Set aside in a bowl. Saute the garlic in oil until just turning golden. Add the tomatoes and crush them as they thaw. Add a bit a of salt and cook until the tomatoes are saucy and not too watery.
Spanish Tortilla with Potatoes and Greens
Spanish Tortilla with Potatoes and Greens
This is like a frittata, but with a potato base. Heather often makes this quick dish for supper and eats leftovers for breakfast. She likes to serve it with fresh minced cilantro and salsa. Serves 6.
1 lb. potatoes, cut into 1/4 slices
1/4 cup olive oil
1 onion or 4 scallions, chopped
1 1/2 tsp salt
1 lb. greens
5 eggs
1 cup milk
grated cheese
minced fresh cilantro
Butter or oil a deep dish pie plate. Heat 2 tablespoons oil in a wide skillet over medium heat. Cook potatoes in a couple of batches until nearly tender and browning, using more oil as needed. Layer into to pie plate. Heat remaining oil and saute onion. Add greens and briefly saute, seasoned with a bit of salt. Spread on top of potatoes.
Beat the eggs with milk, season with salt and pepper. Pour over the potatoes and greens. Sprinkle with cheese if desired. Bake until just set in the center, about 30 minutes.
Alternately, you can cook this on top of the stove by cooking the greens first and removing. Then cook the potatoes, top with the greens and pour in the eggs. Reduce heat and cover. When nearly set, run it under the broiler until golden and eggs are cooked through.
Avgolemono
Avgolemono
A Greek sauce similar to Hollandaise, but lighter and brothier. This is lovely with crepes stuffed with sauteed greens, or over fresh asparagus, grilled chicken or fish. Sprinkle on some minced chives or scallions and you have an elegant dish! Makes 2 1/2 cups.
2 cups chicken broth
3 eggs
1 egg white
1/4 cup lemon juice
1/2 teaspoon salt
Set up a pan of water for a double boiler with a metal bowl that will fit on top. Bring water to a simmer.
Bring broth to a boil and keep warm, but not boiling.
Combine eggs, egg white, lemon juice and salt in the metal mixing bowl, off the heat. Beat 3 minutes until frothy. Add one cup hot broth while beating. Stir in the second cup of broth and set over the pan of simmering water. Whisk continuously until slightly thickened about 10 minutes. Serve immediately.
Warm Mixed Greens
Warm Mixed Greens
You can make this recipe with the loose braising greens in your bag, or chop the red streaks and/or beet greens. Adapted from Food and Wine. Serves 4.
3 tablespoons unsalted butter
2 tablespoons sunflower or extra-virgin olive oil
2 pounds braising greens
2 tablespoons water
salt and freshly ground pepper to taste
In a large heavy saucepan, melt the butter in the oil. Add the greens and water and season with salt and pepper. Cover and cook over high heat until wilted and tender, 2 to 3 minutes. Drain and serve.
