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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.
Simple Beet Salad with Onions
Simple Beet Salad with Onions
I love these oh so simple James Beard recipes that just beg for creativity. I'd probably be inclined to cook the beets a bit as in the above recipe.
Grate scrubbed beets or cut into julienne: toss with chopped scallions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or on a bed of mesclun or lettuce.
Mesclun Greens Salad with Goat Cheese and Maple Balsamic Vinaigrette
Mesclun Greens Salad with Goat Cheese and Maple Balsamic Vinaigrette
This is my own concoction - what I'd make with the share as soon as I got through the door with it. The dressing is fantastic - one that I keep in a jar in the fridge always. I can't wait to make it with Cranberry Bob's Balsamic!
Mesclun Greens & Arugula (and/or head lettuce leaves)
Beet Slivers (either roasted or boiled and sliced up)
Radishes or Sweet Salad turnips sliced thin
Toasted walnuts or pecans
Add the above to a bowl in whatever amounts appeal to you, toss with the dressing below, crumble the goat cheese on top and serve.
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Braised Winter Greens w/ Garlic and Balsamic Vinegar
Beet Greens, Mizuna and Kale are ideal for this recipe but some Pac Choi leaves would work in nicely too! From the Rebar Modern Food Cookbook by Audrey Austerberg and Wanda Urbanowicz.
1 large bunch 0f Greens
1 TB olive oil
2 garlic cloves
1/4 tsp red chile flakes
1 TB balsamic vinegar
cracked pepper to taste
Stem and wash the greens. Heat a skillet over medium heat, add oil, then garlic and stir until lightly golden. Add the chiles and greens. Toss with tongs, sprinkle with salt, and cover to allow volume to steam down. Uncover and continue to toss on high heat until greens are wilted. Add vinegar. Remove greens from pan. Return pan to burner. Reduce any remaining juices and drizzle over greens. Crack pepper over the top and serve immediately.
Serves 2
Grilled Thai Chicken
Grilled Thai Chicken
This is a meal I have made numerous times that always gets rave reviews and the cilantro in today's share made me think of adding it here. It does require a quartered bird, but it's well worth the effort.
1 Chicken - Quartered, skin removed
Marinade:
1 tsp coriander seeds, toasted and ground
1 TB white peppercorns, toasted and ground
15 cloves garlic
1/4 tsp salt
3/4 cup minced cilantro stems (from about 1 large bunch)
1/4 cup soy
2 TB vegetable oil
After toasting and grinding seeds, add other marinade ingredients to food processor and blend until smooth. Add marinade to chicken parts in a ziplock bag or other sealed container. Marinate for 1-8 hours, turning container periodically to coat chicken.
Grill or bake chicken
Serve w/ sweet and sour sauce (yield 1/2 cup):
1 TB dried red chile flakes
1/2 tsp salt
3/4 c. sugar
1/4 cup plus 2 TB rice vinegar
7 cloves of garlic
Toast chiles until fragrant (1-2 mins). Add salt, sugar, rice vinegar, cook until dissolved. Stir in garlic and remove from heat and cool completely before serving.
Serve with rice and Wilted Asian Greens from the May 6, 2009 newsletter posted on Pete's blog site.
Simple Swiss Chard
Simple Swiss Chard
This is a simple quick and delicious way to prepare chard or beet greens as a side dish. It will be delightful with Cranberry Bob's Balsamic.
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Vermont Soy Sesame Noodles w/ Greens and Cilantro
Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
Braised Tofu and Greens in Curried Coconut Milk
Braised Tofu and Greens in Curried Coconut Milk
Adapted from a recipe in Mark Bittman's How to Cook Everything Vegetarian.
3 large onions
1 28 oz can tomatoes
2 TB sunflower oil
salt and black pepper
2 TB garam masala or curry powder
14 oz tofu
2 cups potatoes, 1/2 inch dice
3 cups shredded or chopped greens (kale, pac choi, chard, beet greens)
Cilantro
In a food processor, puree the tomatoes and onion. Put the oil in a deep skillet over medium heat. When hot, add the onion tomato mixture and the potatoes, along with some salt and pepper and the spice mixture, and cook stirring occasionally until the potatoes are tender, about 15 minutes. Stir in the greens and the coconut milk and bring to just about a boil (but try not to boil much) and then simmer gently until greens are wilted and tender (Kale will take a bit longer than the others). Serve over rice and garnish with freshly chopped cilantro.
Chloe's Pete's Greens Pasta
Chloe's Pete's Greens Pasta
Chloe is a Good Eats CSA member and wanted to share a recipe for pasta that she has been making with the greens from Good Eats. You could use pac choi, swiss chard or beet greens here.
Ingredients
Olive oil
Chopped garlic (at least 6-8 large cloves or more depending on taste)
anchovies or anchovy paste (or 20 kalamata olives)
1 lb Pasta
1-3 bunches of greens, stemmed if necessary and chopped
Grated parmesan or pecorino cheese or both
Boil a large pot of salted water for the pasta. Add pasta and follow cooking times given for the pasta. During the the last 3-5 minutes add chopped greens to the pasta water.
Drain pasta and greens and combine with the garlic/anchovy (or kalamata) oil. Combine. Serve with grated cheese on top.
Variations -add 1-3 fresh tomatoes to the simmering garlic mixture, or other vegetables. Or add just a few spoonfuls of your favorite marinara. Add fresh basil. Or try adding an egg and some milk or cream to the hot pasta. mmmm.
Dandelion Green Salad
Dandelion Green Salad
This recipe comes from Robin McDermott (by way of the Spring 2009 issue of Edible Green Mountains).
Three strips of bacon
1-2 TB, finely minced shallots (or onion and a small clove garlic)
2 TB good vinegar (cider preferred)
A touch of maple syrup
A little olive oil
dandelion greens chopped
toasted pine nuts
Chop the bacon and cook in a medium sized skillet over medium heat until they releast their fat and become crispy. Add the shallots and cook 5 mins or so until they begin to soften. Next, add 2 TB of vinegar and cook for a few minutes. Add a bit of maple syrup and olive oil. Pour hot dressing over fresh washed greens, toss and garnish with some toasted pine nuts.
