Monday, June 24, 2013

Week 3 - 2013

Raw Beet and Kohlrabi Salad

Hands-on time: 15 minutes
Time to table: 15 minutes
Serves 4
1 generous pound total of beets and kohlrabi, trimmed
1 tablespoon olive oil
1 tablespoon honey
Zest and juice of a lemon
Fresh dill, chopped
Few drops of Tabasco

Grate the beet. (There's no need to peel, the grater will just push the skins back.)
Slice off the thick skin of the kohlrabi with a knife, then grate or chop using a mandoline. Toss with the remaining ingredients.

http://www.bittersweetcsa.com/recipe/raw-beet-and-kohlrabi-salad

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Beet, Kale and Kohlrabi Salad with Grapefruit Vinaigrette
by:
Makes: 4
What You Need
  • 1 bunch kale
  • 1 bunch lettuce
  • 1 beet
  • 1 kohlrabi
  • 2 carrots
  • Sunflower seeds or pepitas
  • 1 grapefruit
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
What To Do
  1. Wash the vegetables. Remove the stems from the kale, and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi and beet, and chop them into matchsticks (or whatever shape you desire; make sure to cut the beets fairly thinly). Peel the carrots, and cut them into long strips by hand or in a food processor.
  2. If desired, remove the sections from ½ of the grapefruit and peel them.
  3. In a small canning jar, combine: juice from ½ grapefruit (a little over ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine.
  4. To serve, place fresh ingredients on serving plates or bowls. Top with grapefruit vinaigrette and pepitas or sunflower seeds.
 http://www.acouplecooks.com/2013/01/beet-kale-and-kohlrabi-salad-with-grapefruit-vinaigrette/

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Monday, June 17, 2013

Week 2 - 2013

Broccoli Rabe With Feta and Fennel

http://www.food.com


Ingredients:
1 bunch broccoli rabe, stems removed
1 tablespoon olive oil
2 garlic cloves, minced
1 fennel bulb, thinly sliced
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup feta cheese, crumbled (2 ounces)

Directions:


1. Bring a quart of salted water to a boil in a saucepan. Cook broccoli rabe until tender crisp, about 3 or 4 minutes; drain. Wipe pot dry, add oil and heat over medium high. Add garlic and fennel and cook, while stirring, until fennel is softened, about 5 minutes. Stir in the broccoli rabe, oregano, and salt. Cook until greens are heated through, about 2 or 3 minutes.

2. Transfer to a serving dish and toss with the feta cheese.

Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins

Monday, June 10, 2013

Week 1 - 2013

 
American Spinach Frittata (The Victory Garden Cookbook, Marian Morash)



1 onion

9 Tb butter

2 cups blanched spinach

8 eggs

½ grated Jarlsberg or Swiss cheese

½ cup grated Parmesan cheese

½ tsp salt fresh ground pepper to taste


Sliced onion: in a skillet melt 3 tablespoons of the butter and add onion: sauté until yellow and soft. Add spinach, stirring to separate leaves, and sauté for 4-5 minutes or until nicely coated with butter: remove from stove. Beat eggs lightly, and combine thoroughly with the spinach mixture, cheeses, and seasonings. Melt remaining butter in a 9-inch skillet: when the butter foam subsides, turn the heat down and add the egg mixture. Cook over very low heat, covered, for 10 minutes or until set. Place under the broiler to lightly brown the top. Then loosen the edges and cut the frittata in to pie-shaped wedges, or slip onto a plate.

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Spring Radish Spread (Farmers Market Cookbook)



1 8-oz package cream cheese, softened

1-2 Tb prepared horseradish, drained

1 Tb chopped chives    1 tsp chopped fresh dill      ½ tsp salt

1 cup finely chopped red radishes       crackers or French bread



Mix all ingredients in medium bowl. Cover and refrigerate 1-2 hours. Serve with crackers or crusty French bread. Makes about 2 cups. 

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Mixed Greens Stir-fry (Vegetarian Cooking for Everyone, Deborah Madison)



Stir-frying Basics

Step#1: Heat wok or large skillet over high heat, then add  your choice of oil

Step#2: Sauté the aromatics (chile, garlic, ginger, scallions, etc.)

Step #3: Add vegetables, meat, tofu, etc. and cook until tender

Step #4: Add final seasonings and cornstarch if thickening agent is needed


2 Tb peanut oil

1 Tb minced garlic

1 Tb chopped ginger

½ tsp red pepper flakes

1 Tb chopped scallions

10 cups chopped greens (mustard greens, spinach, romaine lettuces, arugula, tat soi, bok choy, cabbage, etc.)

½ veg. or chicken stock

salt

2 tsp dark sesame oil

1 tsp rice wine or medium dry sherry

1 tsp cornstarch dilutes with 3 Tb cold water



Serve over rice or noodles, garnish with nuts 
(peanuts, cashews, etc…)


Heat the wok and add peanut oil. When hot, add the garlic, ginger, red pepper, and scallions. Stir-fry 30 seconds, then add the greens and stir-fry for 1 minute more. Add the stock, cover, and steam until tender, after 2 or 3 minutes. Season with salt, sesame oil, and mirin.



Letting the juices fall back into the wok, lift the greens with tongs and set them on a platter. Add the cornstarch to the juices left in the wok and boil until thickened. Pour the sauce over the greens.(serves 4-6)

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