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| Arugula Pesto
From foodnetwork.com. Recommended by Kathleen. (1.2)
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| Baked Beets and Shallots
(Search for "baked beets".) Recommended by Kathleen. (2.4)
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| Beets with Mint and Yogurt. From Farm Fresh To You (3.4)
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| Bitter Greens with Sweet Onions and Sour Cherries.
From Mollie Katzen's Vegetable Heaven. Recommended by Leah. (1.3)
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| Roasted Edamame.
From CD Kitchen. (3.13)
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| Chicken and bok Choy Stir Fry.
From Real Simple. (3.20)
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| Braised Greens, from Linda Lexier, Norfolk (1.1) |
3 slices of bacon, turkey bacon or soy bacon (optional)
1 T. olive oil, 1 small onion, 2 cloves garlic
1 t. dried oregano, 1 t. salt, a pinch of red pepper flakes
8 cups of chopped kale
1 and 1/2 cups veg. or chicken broth, plus another 1/4 cup
1 large tomato, 2 t. cider vinegar
freshly ground pepper |
(If using bacon: brown it in a large pan.) Put a little olive oil in the bottom of the pan. Add onion, garlic, oregano, salt and pepper flakes to the pan with chopped tomato. Cook about 5 minutes until vegetables are tender. Stir in the chopped kale and broth, cook about 8 minutes. Stir in the rest of the broth and season with fresh pepper. |
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| Thai Style Cucumber Mint Salad.
From the newspaper. Recommended by Kathleen. (2.12)
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| Cucumber and Black-Eyed Pea Salad. From Eating Well (3.12)
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| Breakfast Salad with Strawberry Dressing, from Shawne Markert (1.4) |
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The Salad: Boil eggs 11 minutes on medium boil. Lettuce, paper-thin sliced red onion and red bell pepper, orange slices. Add cooled chopped eggs, sunflower seeds and fresh parsley. Top with dressing. |
The Dressing: throw all ingredients in blender, plend/pulse a few times. 1/4 to 1/3 cup olive oil, 1/8 cup balsamic vinegar, 1/8 cup honey, 3-4 T distilled water, 3-4 good size strawberries (you can use strawberry jam; if so, reduce or omit honey), 1 green onion, 1/4 t. sea salt, 1/4 t. fresh ground white peppercorns. |
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| Garlic Scape Pesto (3.1) |
8 oz garlic scapes, cut into 1 inch section
1/3 cup walnuts
1 cup of olive oil
2 cups of grated parmesan cheese
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In a blender, mix the garlic scapes, walnuts and olive oil. Pour into a bowl and stir in the parmesan cheese. Spread on bread or crackers, or stit into cooked pasta. Spread on pizza crust and top with mozzarella.
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| Giambotta (an Italian ratatouille) from Moosewood Restaurant Low Fat Favorites.
Recommended by Kathleen. (2.9)
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| Herbed Yogurt Cheese Dip from All New Good Housekeeping Cookbooks. (3.6)
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| Kale Pudd (2.3) |
3/4 lb chopped kale, stems removed
1/2 cup chicken stock or broth
1/2 cup water
2 T margarine
3 T all-purpose flour
1 cup milk or soymilk, hot
1 cup tofu
dash of hot pepper sauce
pinch of ground allspice
1/4 t freshly grated nutmeg
1/4 t freshly ground black pepper
salt
2 cups cooked rice
2 t freshly grated parmesan
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Preheat over to 350 degrees F. Combine the kale with broth and water in medium saucepan. Heat to boil; reduce heat. Simmer, covered, until tender, about 15 minutes. Drain, reserving the cooking liquid.
In food processor or blender add 1/4 cup of cooking liquid and 1/2 cup tofu to drained kale; process until smooth. Reserve.
Melt the margarine in medium saucepan over low heat. Stir in the flour. Cook, stirring continuously, 2 minutes. Whisk in the soymilk. Raise the heat slightly and cook until thick, about 5 minutes. Add the hot pepper sauce, all-spce, nutmeg, pepper and salt to taste. Stir in the pureed kale.
Transfer the mixture to a large bowl. Add the rice and 1/2 cup of cubed tofu and mix well. Transfer to a buttered baking dish and sprinkle with the parmesan cheese. Bake until bubbly, about 20 minutes. Serves 4 to 6.
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| Kale Quesadillas. Recommended by Kathleen and John. (2.5) |
5 or 6 kale leaves, sliced into fine strips
1 grated carrot
1 onion, sliced thin
2 T butter
totillas
grated cheese of your choice
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Melt butter in a large frying pan. Sautée onion. When they are translucent, toss in the kale and grated carrot. Cook until kale is soft. Remove to a small bowl.
Heat a tortilla in the pan, top with grated cheese, some of the kale-carrot-onion mixture and fold in half. Remove to a plate lined with paper towel.
This recipe will probably make 6-8 quesadillas. At your table,, you can open them and layer in avocado, salsa, sour cream, etc.
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| Indian Spiced Kale and Chickpeas
From Eating Well (3.3)
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Leek, Potato and Tarrago Soup
From Bon Appetit (3.20)
Amber writes (20080928) I've been making [this] soup all summer with the potatoes and leeks we've been getting, and it's really delicious. But instead of milk and sour cream, I use one can of evaporated milk, instead of tarragon I use a couple table spoons of fresh parsley (perfect with this weeks box) and I add carrots and celery. Just another option when looking through your cupboards!
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| Sautéed Radish and Radish Greens
From the Green Earth Institute.
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| Baked Daikon
Radish, from Chris Birdsong, Norfolk (2.6) |
1/2 pound radishes
1 T honey
1 T butter
1 dash cinnamon
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Steam radishes for 5 minutes, drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze.
Pour over radishes, bake at 350 till tender, about 30 minutes.
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| Soycotash
From AARP On-Line . (3.14)
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| Curried Squash, from Kathleen (2.6) |
2 medium yellow squash, sliced
1 onion, chopped
olive oil and a little butter
1-2 T curry poweder
1 t cumin
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Sautée the onion in olive oil till translucent, add a little butter and toss in the yellow squash.
Cook till squash is a little soft, then add the curry powder and cumin.
Cover and simmer about 15 minutes. Serve with plain yogurt, if you like, at the table.
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| Egyptian Potato Salad
From Egypt Egypt. (3.7)
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| Summer Squash and Spinach/Greens Gratin with Ricotta Custard
From Deborah Madison via Homecooking on About.com. (3.9)
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| Squash Soup with Pistou
From about.com's French Cuisine section. Recommended by Hazel Davis in Norfolk. (2.8)
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| Zucchini Garlic Appetizer
From Allrecipes.com. Recommended by Angela Wilson. (2.10)
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