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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.
Oven-Baked Polenta
Oven-Baked Polenta
By Martha Rose Shulman and published in the NYT June 9, 2009
Polenta is traditionally made on the stovetop. The classic recipe is to stir 1 cup of polenta (a coarse grind cornmeal) into 4 cups water boiling water with one tsp of salt addes. Then polenta is simmered and stirred constantly or at very regular intervals until it is a thickened gruel. It takes 50 minutes or so and requires watchfulness. Martha's oven baked method simplifies the process.
1 cup polenta
1 quart water
1 teaspoon salt
1 tablespoon unsalted butter
Preheat the oven to 350 degrees. Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the butter. Use a fork or a spatula to stir the polenta well, and return to the oven for 10 minutes. Remove from the oven, and stir again. Carefully taste a little bit of the polenta; if the grains are not completely soft, return to the oven for 10 minutes.
Serve right away for soft polenta, or let sit five minutes for a stiffer polenta. Spoon onto a plate. Make a depression in the middle, and serve with the topping of your choice or plain, as a side dish.
Alternatively, for grilling or use in another recipe, allow to chill and stiffen in the baking dish, or scrape into a lightly oiled or buttered bread pan and chill.
Polenta With Parmesan
When you remove the polenta from the oven, stir in 1/3 cup freshly grated Parmesan. Serve at once. I like to grind a little black pepper over the top.
Grilled Polenta Squares
Prepare a medium grill or heat an electric griddle on medium. Cut the polenta into squares, and brush the squares on both sides with olive oil. Place on the grill or griddle. When grill marks appear or when nicely browned, usually in about two to three minutes, turn and brown the other side. Serve hot.
Pan-Seared Polenta Squares
Heat a tablespoon of olive oil in a heavy non-stick skillet over medium-high heat, and sear the polenta squares on both sides oil until lightly colored. The surface should be slightly crisp.
Dilled Potato and Pickled Cucumber Salad
Dilled Potato and Pickled Cucumber Salad
From Bon Appetit August 2004.
3 tablespoons distilled white vinegar
2 teaspoons coarse kosher salt
1 hothouse cucumbers, very thinly sliced
1/4 cup plus 1.5 tablespoons chopped fresh dill
1.5 pounds Nicola potatoes, unpeeled
Additional coarse kosher salt
1/2 cup very thinly sliced white onion or scallions
4 radishes, trimmed, thinly sliced
3/8 cup mayonnaise
Small radishes with green tops
Stir vinegar and 2 teaspoons coarse salt in small bowl until salt dissolves. Place cucumbers and 1/4 cup dill in sealed container. Add vinegar mixture; seal bag. Turn several times to coat. Refrigerate overnight, turning bag occasionally.
Pour cucumber mixture into large sieve set over bowl. Drain at least 1 hour and up to 3 hours. Discard brine.
Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool potatoes completely. Peel potatoes; quarter lengthwise. Cut crosswise into 1/2-inch-thick slices. Place potatoes in large bowl; sprinkle generously with coarse salt and pepper. Add drained cucumbers, onion, sliced radishes, and remaining 1.5 tablespoons dill; toss to blend. Let stand 1 hour. Stir mayonnaise into salad. Season generously with salt and pepper, if desired.
Kale-Potato Soup
Kale-Potato Soup
This is a classic recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
1 large onion, chopped
1 TB butter
1 clove minced garlic
3-4 Nicola potatoes (cut into 1/2 - 1 pieces)
1 bunch of kale, stemmed and chopped
5 cups hot water or stock or combo
1/2 tsp salt, more to taste
black pepper, to taste
In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup). When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.
Garlic Scape Pesto
Garlic Scape Pesto
There are many recipes for garlic scape pesto and they are all different. That's because pesto is one dish where you can indulge your creativity and personal taste. Experiment!
1 doz. garlic scapes
1/2 cup parsley (or more or less)
1 1/2 cup walnuts (or less)
1/2 to 1 tsp sea salt
1/2 cup olive oil
1/4 cup lemon juice
Chop or use a food processor or blender to make smooth.
Optional ingredients:
Parmesan to taste
Substitute pine nuts (1/2 cup or more) for the walnuts
Substitute basil for the parsley
You can also make this same basic pesto and add a can of garbanzo beans for a garlic scape pesto hummus. Yum!
Meg's Garlic Scape Smashed Potatoes
Meg's Garlic Scape Smashed Potatoes
Meg can't get enough of smashed Nicola potatoes lately and has been cooking them every which way.
Nicola Potatoes
Garlic Scapes
Butter
Salt
Pepper
Boil or fry potatoes with skins on or off, drain if boiled. In seperate pan cook chopped garlic scapes for a couple minutes with lots of butter. Add salt and pepper and lots of chopped dill at the last moment and stir. Add to potatoes, then half mash the potatoes and garlic dill butter yumminess and serve hot or cold.
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.
Herbed Roast Chicken
Herbed Roast Chicken
For a really delicious roasted bird, try this method of flavoring your roast chicken. I have given herb quantities but you can add lots more to even more flavor effect. Leftover chicken sandwiches from birds cooked this way are amazingly good.
3-6 cloves garlic
dried rosemary
dried thyme
salt
black pepper
Rinse your bird well under cold water. After rinsing, salt the skin of the bird and the cavity. Then, mince 3-6 cloves of garlic and place in a small bowl. Add 1 tsp sea salt, 1 tsp black pepper, 1-2 tsp dried rosemary minced, 1 tsp dried thyme. Mix this together. Crushed red pepper is great too, but maybe not for the kids. Lift the skin of the bird at the base of the breast bone and separate from the meat so that you can slide your hand under the skin. Then stuff this mixture on top of the breast meat under the skin. Finally brush olive oil onto the skin of the bird and roast in 400 degree oven until done. The herbs add loads of flavor to the already delicious meat!
Pasta at My House
Pasta at My House
This is my kind of veggie week. I really never tire of fresh veggies and pasta and fortunately, neither does my family.
4 cloves garlic minced
1 bunch garlic scapes - chopped
2-3 tomatoes chopped
1 zucchini sliced or 1 head and stem of broccoli - stem sliced and florets broken off
1 bunch basil
Olive Oil - 2 TB
salt and pepper
1 lb pasta
Bring pot of salted water to boil on the stove for pasta. Meanwhile prepare the vegetables. When the water comes to a boil add the pasta and cook to al dente according to directions.
Heat Olive oil in a large skillet. Add garlic and garlic scapes the pan and cook for just a minute or two without browning garlic. Add the tomatoes, and simmer a few minutes more. Add the zucchini or broccoli and anything else you'd like to toss in (greens? olives?). Simmer some more until tomatoes have thickened and vegetables are crisp tender. Taste sauce and add salt or pepper to taste.
Drain pasta and mix in the veggie/tomato sauce with the pasta. Add a glug of olive oil if you need to moisten a bit more. Then add chopped basil. Serve with some grated parm and even feta if you'd like.
Tuscan White Bean Soup with Rosemary and Kale
Tuscan White Bean Soup with Rosemary and Kale
This is a classic Northern Italian Dish, simple, flavourful, wholesome, and healthy. Navy beans make a nice substitute if you don't have cannelini. You can also add 1/2 cup of small dried pasta like orzo tp this soup. Serve with a nice crusty bread.
From the Rebar Modern Food Cookbook by Audrey Austerberg & Wanda Urbanowicz
2 cups dried cannellini beans soaked overnight (or 3 cans cooked)
10 cups water
4 Bay leaves
2 tsp + 1 tsp salt
1 TB minced rosemary
1 TB olive oil
1 yellow onion, diced
8 garlic cloves, minced
1/4 tsp crushed red pepper
2-3 medium tomatoes
1/2 tsp black pepper
2 TB balsamic vinegar
1 small bunch of kale
parsley
Drain and rinse the soaked beans and place them in a large pot with Bay leaves, 2 tsp rosemary, and cold water. Bring to a boil, reduce heat, and simmer until the beans are tender. In the last 15 mins, add 2 tsp salt to the beans.
When beans are tender, heat olive oil in a soup pot and add onion, remaining 1 tsp salt and chile flakes. Saute until onions are lightly golden, then add the garlic and remaining rosemary. Cook several minutes, then add the cooked beans and their cooking liquid (or the canned beans). Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.
Remove the stems from the kale, tear or roughly chop the leaves and rinse well. Add the leaves to the soup and cook until wilted. Season the soup to taste with balsamic vinegar, cracked pepper, and more salt. Garnish with fresh parsley.
