Kale Salad - Love it!

1 or more bunches of kale (for a party, 2-3 large bunches is good)
Olive oil
Fresh lemon juice from at least 1/2 a lemon (or bottled)
salt & freshly ground pepper
Chopped nuts (1/4 to 1 c.)
Dried cranberries and raisins (or either one)  (1/4 to 1 c.)
Gorgonzola cheese (1/4 to 1 c.) (or blue cheese, or cheddar in a pinch)
Aim to have enough cheese, nuts, and dried fruit to be part of most bites of the salad

1) Quick Kale Prep (5 min.)
Wash enough kale to over-fill your salad bowl.
Strip the leaves off the stems by holding the stem in one hand, and using the fingers and thumb of your other hand, slide your second hand "up" the kale stem to pull off the leaf.
Wash by putting in a large bowl of water, swishing around, and lifting out.
If it's still sandy, repeat.
Spin dry or wrap in dishtowel to remove most of the water on the leaves.
Stack several leaves of kale on top of each other and cut both lengthwise and crosswise to make confetti-size pieces. (about 1/2" square).
Put into your salad bowl (they'll take up much less room now.

2) Massage the Kale (1 min.)
Sprinkle on olive oil and massage it into the kale with your hands.
As you do, the kale will "wilt" a bit and soften up - a good thing!

3) Complete the Dressing (1 min.):
Sprinkle on lemon juice, salt and freshly ground pepper.
Toss it with the kale, or massage it all together one more time

4) Add in the Special Toppings (2 min):
Crumbled gorgonzola cheese (you can choose another cheese if you prefer).
Mixed dried cranberries & raisins (or some other dried fruit)
Chopped walnuts (or pistachios or some other nuts)

5) Toss it all together (1 min)
Serve (or chill for later)
   and get ready for the ooohs and aahhs!

Even those who insist they "hate" kale, are taken by surprise and love this salad!

And it's so very easy to make. After you assemble your ingredients, you can make this in just 10 min.
Submitted by Patti Andrews

Thyme and Cheese Biscuits

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preparation:
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary.
Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

recipe from: http://oldfashionedliving.com/thyme.html
Submitted by Patti Andrews

Authentic Ceasar Salad

salad:
1 large head romaine lettuce, chopped
1 coddled egg (boil 2-3 minutes)
1/4 c. shredded parmesean cheese
3-4 anchovies,
chopped black pepper to taste

dressing:
1/3 c. olive oil
1 tsp. worchester sauce
1/2 tsp salt
1/4 tsp. dry mustard
juice of 1 lemon
1 clove minced garlic

Preparation:
Combine all, top with dressing, top with homemade croutons to make it extra special!

"Here is an amazing recipe for the great romaine lettuce from Willow Pond Farm."
Submitted by Jena Bulger

White Pizzas with Arugula

For the dough:
1 1/4 cups warm (100 to 110 degrees) water
2 packages dry yeast
1 tablespoon honey
Good olive oil
4 cups all-purpose flour, plus extra for kneading
Kosher salt
4 cloves garlic, sliced
5 sprigs fresh thyme
1/4 teaspoon crushed red pepper flakes

For the topping:
3 cups grated Italian fontina cheese (8 ounces)
1 1/2 cups grated fresh mozzarella cheese (7 ounces)
11 ounces creamy goat cheese, such as montrachet, crumbled

For the vinaigrette:
1/2 cup good olive oil
1/4 cup freshly squeezed lemon juice
Freshly ground black pepper
8 ounces baby arugula
1 lemon, sliced

Preparation:
Mix the dough.
Combine the water, yeast, honey and 3 tablespoons of olive oil in the bowl of an electric mixer fitted with a dough hook. When the yeast is dissolved, add 3 cups of flour, then 2 teaspoons salt, and mix on medium-low speed. While mixing, add up to 1 more cup of flour, or just enough to make a soft dough. Knead the dough for about 10 minutes until smooth, sprinkling it with the flour as necessary to keep it from sticking to the bowl.
Knead by hand.
When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic.
Let it rise.Place the dough in a well-oiled bowl and turn it to cover it lightly with oil. Cover the bowl with a kitchen towel and allow the dough to rise at room temperature for 30 minutes.
Make garlic oil.Place 1/2 cup of olive oil, the garlic, thyme and red pepper flakes in a small saucepan and bring to a simmer over low heat. Cook for 10 minutes, making sure the garlic doesn't burn. Set aside.
Preheat the oven to 500 degrees. (Be sure your oven is clean!)
Portion the dough.
Dump the dough onto a board and divide it into 6 equal pieces. Place the doughs on sheet pans lined with parchment paper and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
Stretch the dough.
Press and stretch each ball into an 8-inch circle and place 2 circles on each sheet pan lined with parchment paper. (If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature.)
Top the dough.
Brush the pizzas with the garlic oil, and sprinkle each one liberally with salt and pepper. Sprinkle the pizzas evenly with fontina, mozzarella and goat cheese. Drizzle each pizza with 1 tablespoon more of the garlic oil and bake for 10 to 15 minutes, until the crusts are crisp and the cheeses begin to brown.
Make the vinaigrette.
Meanwhile, whisk together 1/2 cup of olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper.
Add the greens.When the pizzas are done, place the arugula in a large bowl and toss with just enough lemon vinaigrette to moisten. Place a large bunch of arugula on each pizza and a slice of lemon and serve immediately.

TIP Make sure the bowl is warm before you put the water and yeast in; the water must be warm for the yeast to develop.
TIP Salt inhibits the growth of yeast; add half the flour, then the salt, and then the rest of the flour.
TIP To make sure yeast is still "alive," or active, put it in water and allow it to sit for a few minutes. If it becomes creamy or foamy, it's active.

from Ina Garten

Arugula Salad

7 cups trimmed arugula (about 5 ounces)

Dressing:
1/4 cup thinly sliced shallots
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1 tablespoon water
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Topping:
1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese

Preparation:
Place arugula in a large bowl. Combine shallots, lemon juice, olive oil, 1 tablespoon water, kosher salt, and black pepper; stir with a whisk. Pour over arugula; toss. Sprinkle with cheese.

Jena says: "This is great with farm fresh arugula!!"

Nutritional Information:
Calories: 38 (76% from fat), Fat: 3.2g (sat 0.8g,mono 2g,poly 0.3g), Protein: 1.5g,
Carbohydrate: 1.3g, Fiber: 0.3g, Cholesterol: 2mg, Iron: 0.3mg, Sodium: 102mg, Calcium: 57mg

submitted by Jena Bulger from Cooking Light (9/08 issue)

Swiss Chard and Sweet Pea Manicotti

Yields: 12 stuffed manicotti

Cook the manicotti as directed. Drain and rinse with cold water. Set aside.

Grease 13x9 glass baking dish liberally with butter or cooking spray.

For the filling, you will need:
1 head (about 12 ounces) red or white swiss chard
2 tbsp. olive oil
1 medium onion, chopped
1 clove garlic, minced
1 (15-ounce) container whole milk ricotta cheese
3/4 cup frozen petite peas, thawed
1 cup shredded mozzarella cheese (4 ounces)
3/4 cup grated parmesan cheese (2 ounces)
1/4 cup fresh chopped basil leaves
3/4 tsp. salt
1/4 tsp. ground black pepper
1 (26 ounces) jar of your favorite tomato sauce or homemade sauce
Extra mozzarella and parmesan cheese for topping

Using kitchen scissors or a knife, remove the leaves from the stems of the chard. Discard the stems. Chop the leaves into 1-inch pieces. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the chard and cook, stirring constantly, until wilted, about 2 minutes. Allow the mixture to cool slightly. Place the ricotta chesse, peas, mozzarella, parmesan, basil, salt, and pepper in the bowl of a food processor. Add the cooled chard mixture and blend until smooth. Fill each manicotti shell with filling. Place each filled manicotti in prepared baking dish. Top with tomato sauce. Sprinkle with mozzarella and parmesan cheese.

Bake for 30 to 35 minutes until tops are golden. Cool for 5 minutes before serving. Enjoy!

submitted by Erica Regan from www.foodnetwork.com

Savory Zucchini Bread

Yield: 1 Loaf

3 cups shredded zucchini (squeeze in a kitchen towel to drain liquid)
2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup parmigiano reggiano
4 Tbsp sugar
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp black pepper or red pepper flakes
1/2 tsp kosher salt
1 cup low-fat plain yogurt
4 whole eggs
1/2 cup extra virgin olive oil
1 Tbsp shredded fresh basil (you could use up to 1 cup)
1/2 cup walnuts (optional)

Preheat oven to 350. Combine the first 9 ingredients and set aside. Mix the yogurt, eggs and oil and add to the flour mixture and mix lightly until blended. Fold in the basil last. Place bagter into a greased and floured bread pan and bake for 1 hour. The center of the bread should spring back when bread is done.

From New Hampshire Magazine (9/07)

Spinach & Scape Frittata

3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste

Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Adapted from www.dakotagarlic.com

Golden Carrot Bake

3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg

Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.

From Simply in Season

Kale and Walnut Pesto

1/4 cup chopped walnuts
1/2 tsp salt
1/2 lb kale, coarsely chopped
2 cloves garlic, minced
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese, about 1.5 ounces
black pepper

Toast walnuts. Cook kale in two quarts salted boiling water for about 10 minutes, until tender. Drain kale. Blend garlic, walnuts, and kale until well combined. Stream in olive oil. Transfer to bowl and add parmesan, salt, and pepper to taste. Serve hot

From Farmer John’s Cookbook, The Real Dirt on Vegetables by John Peterson

Kale, Swiss Cheese, and Bacon Casserole

Makes 4 servings

4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices

Preheat oven to 350.

In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.

Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.

In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.

From The Arrows Cookbook

Pasta with Sausage, Eggplant and Basil

1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese

Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)

Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.

Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.

Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and

From www.epicurious.com

Wilted Arugula

1 bunch of arugula
olive oil
salt and pepper
red pepper flakes
Parmesan cheese

Put a little olive oil in a pan and bring to medium heat. Add arugula, salt, pepper and red pepper flakes. Allow to wilt for 2 - 3 minutes. Use under steak or as a side dish, top with freshly grated Parmesan cheese.

Fettucine with Arugula and Goat Cheese

Serves 4

1/4 tsp crushed red pepper flakes, or to taste
1/4 cup olive oil
2/ large bunches arugula, coarse stems removed, washed, dried and chopped small
1 pound fettucine
Salt
4 ounces goat cheese
Grated Parmesan or pecorino cheese for the table

Heat the crushed red pepper in the olive oil over high heat. When it is sizzling hot add the arugula, stirring until it is reduced and soft, about 1 minute.

Boil the fettucine in salted water until al dente. Save a little pasta water in a cup. Drain, return the pasta to the pot, and toss in the arugula. Over low heat, add the goat cheese and mix thoroughly, adding the reserved pasta water a tablespoon or two at a time as needed to make the mixing easier if it seems too stiff. Serve hot- with or without grated cheese.

From Sicilian Vegetarian Cooking by John Penza

Arugula Toast

Serves 4 as an appetizer.

1 bunch arugula
2 Tbsp olive oil
2 cloves garlic, pressed or minced
1/4 tsp crushed red pepper flakes
8 slices bread, 1/2-inch thick
1/4 cup coarsely grated Parmesan
Dried oregano or chopped fresh oregano
1/2 lemon

Preheat the broiler.

Wash, dry and chop the leaves into small pieces. Heat the olive oil in a skillet over medium-high heat and add the garlic and red pepper flakes. When they start to sizzle, add the chopped arugula and stir until wilted and reduced in size, about a minute or so. Remove from heat.

Toast the bread, lightly browning it on both sides. Divide the arugula evenly over the toast. Put some Parmesan on each piece, then season with a pinch of oregano and a squirt of lemon juice. Place under the broiler until cheese melts, about a minute or two. Remove and serve.

From Sicilian Vegetarian Cooking by John Penza

Arugula Pesto

4 cups (packed) arugula leaves
1/4 cup pine nuts, toasted
1/4 cup freshly grated Parmesan cheese
1/4 cup olive oil

Blend arugula, pine nuts and Parmesan cheese in processor until almost smooth. With machine running, gradually add olive oil; process until well blended. Season pesto to taste with salt and pepper. (Can be made ahead.

From www.epicurious.com

Green Tomato Cheese Pie

1 unbaked 9” pie shell
Milk
4 Tbsp butter
2 onions, sliced
1 clove garlic, minced
4 - 5 large green tomatoes, peeled, sliced
3 Tbsp chopped chives
1 Tbsp lemon juice
2 Tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1 cup sharp cheddar cheese, grated

Brush pie shell with milk, prick with fork and bake in a 450 degree oven 5 minutes. Remove from oven to cool. Melt butter in a large skillet and sauté onions and garlic until tender. Add sliced tomatoes and cook until tender. Add chives, lemon juice, flour, slat and pepper and cook, stirring frequently for about 15 minutes. Pour mixture into pie shell and sprinkle cheese evenly over top. Bake in 400 degree oven 10—15 minutes until top is browned.

From Old Fashioned Tomato Recipes, Bear Wallow Books

Tomato & Onion Tart

2 large onions (about 1 1/2 pounds), sliced thin
2 tablespoons olive oil
butter pastry dough for a single-crust 12-inch tart
1/2 pound Jack or Gruyère cheese, shredded (2 cups)
1/2 pound plum tomatoes cut into 1/2-inch wedges
1/2 pound medium yellow tomatoes (about 2)
or 1/2 pound plum tomatoes, cut into 1/2-inch wedges
1/4 cup Niçoise olives, pitted

In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F. On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim or a 12-inch quiche dish. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough and top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper.
Bake tart in middle of oven 1 hour, or until pastry is golden, and cool on a rack. Remove rim of pan if necessary. Serve tart warm or at room temperature.

From Gourmet, May 1995

Italian Stuffed Tomatoes

6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter

Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.

From www.cooks.com

Greek Salad

(no lettuce needed)

Any quantity (in proportions you like)

CHOP and put together in a large bowl:
Cucumbers
Tomatoes
Onions (any kind)
Sweet Peppers

Salt & Pepper
Oregano
Olive Oil
Feta Cheese
Olives (optional)

Sprinkle with salt and pepper and lots of oregano (fresh is best). Drizzle olive oil on top (not too much) and mix with your hands or forks, squeezing the tomatoes and cucumbers to release their juices. Crumble feta cheese and olives (optional) into the vegetables and mix thoroughly. Serve room temperature or chilled.

From Leslie Haslam