December 18, 2007
Here are two ideas for using your Asian greens (Chinese cabbage, Siamese Dragon Mix, bok choy, tat soy, mibuna,mizuna, etc.). You can serve the dish as a cold salad over lettuce, or cook all the ingredients together with noodles for a meal, adding tofu or cooked shredded chicken, if you like. Ingredients & DIRECTIONS Salad:… Read more »
Radishes aren’t just for salads. Here they are cooked with their greens to make a beautiful side dish. Ingredients 1 bunch radishes with greens, cleaned and sliced in half lengthwise 1 pat butter Salt and freshly ground pepper to taste Directions Heat butter in a skillet over high heat to melt. Add radishes and stir… Read more »
Use milder greens, like chard, spinach or even lettuce for this simple soup. You can add diced ham for a heartier soup. Ingredients 1-2 handfuls tender greens, cleaned and cut into strips 3 large cloves garlic minced or 2-3 stalks green garlic, white and pale green parts only 2 cups stale bread, cut into cubes… Read more »
Another easy favorite that can be made over and over with rewarding results. Mustard greens or other spicy greens will mellow with fat and cream, so this recipe is a good one if you find their taste too strong. You will probably need at least two bunches of mustard or other spicy greens for this… Read more »
Ingredients 2-3 bunches or bags of fresh kale, Swiss chard, endive, mustard greens, spinach, or other fresh green 2 tablespoons olive oil 1 garlic clove, minced 1/2 teaspoon kosher salt 1 tablespoon all-purpose flour 1 1/2 cups milk 1 cup grated Parmesan or Romano, or a combination of the two 1 15-ounce container ricotta 1… Read more »
November 9, 2007
This recipe will work with any of your winter squash. I mash the cooked flesh with a fork, unless I am using spaghetti squash, in which case, I would use a fork to separate the strands of squash. Use any soft cheese you like to add to the mix, or use a hard cheese to… Read more »
October 29, 2007
This is an easy weeknight dinner for 1-2 people or increase portions for more than one. The nutritional benefits of bone broth come through her in this simple soup. This can be gluten-free if using rice noodles. Ingredients ½ lb Chinese noodles (or other Asian type) One bunch CSA Greens (I like mustard greens or… Read more »
October 22, 2007
Ingredients 3 cups pumpkin puree 2 teaspoons cinnamon 1 teaspoon ground nutmeg 1 cup ground pecans ¼ cup brown sugar 1/4 cup sour cream or plain yogurt 1 package puff pastry Directions Mix together first 5 ingredients. Fill puff pastry according to directions on package. I try to find frozen, individual square pastry dough, which,… Read more »
If you search for pumpkin recipes you will find that most call for canned pumpkin. It is easy to make your own pumpkin puree to freeze and use in recipes. You can also use cushaw, kabocha, red kuri, butternut and other medium to large size winter squash in most pumpkin recipes. Each variety will have… Read more »
October 15, 2007
Ingredients 2 cups Greek yogurt 1 small cucumber (approx. 1/2 lb), peeled, seeded and grated (or finely cut) 1 clove garlic, pressed 1 tablespoon olive oil 1 tablespoon fresh dill or mint, finely chopped Optional – 1 cup verdolagas (chopped) Salt and pepper to taste Directions Mix all ingredients together and refrigerate. Serve cool, drizzled… Read more »