Greens -- ANY Greens... About...

Some greens are, well, just greens:  spinach, tat soi, bok choy, collards, kale, Asian greens, etc.  A whole bunch of other  greens are also "greens" even though they come attached your vegetables:  the greens from radishes, kohlrabi, beets, turnips, parsnips. These should be pulled or cut off your vegetables as soon as you get them home. Wash them in a big bowl of water so that any remaining soil falls off, and crisp them in a bowl or bag in the fridge.

Within a day or two you can use these greens for a very fast and tasty simple stir-fry.
1-4 T Olive Oil
1-5 garlic cloves or spring garlic bulbs and scapes
2-8 cups of greens, any that you have, washed and chopped either like confetti or in thin (1/4-1/2") short strips (2-4")

Put the olive oil and garlic in a shallow pan, heat them together.
Add the greens.
Stir all together for 4 - 10 min.

Serve as a side dish, over rice or pasta, or any other way you like.

P.S.  As a bonus, especially if you don't have quite enough greens to serve, you can chop up some broccoli of any other vegetable you'd like to add in to the pan.

Submitted by Patti Andrews

Garlic Scapes, About...

Garlic Scapes are the spring garlic bulb, leaves and center "scape" before the garlic matures into a full bulb with separate cloves. The spring bulb has plenty of garlic flavor and can be used both fresh and cooked, Use spring garlic and garlic scapes in any way you might use garlic or leeks or scallions.

We prefer not to trim too much, cutting the stem at about an inch or two above the garlic leaves, as long as it's not too thick or woody. Then pull off the leaves and discard these, but keep the center tubular "scape."

We tend to either use in any stir fry recipe, soup, or salad, but recipes abound, with some favorites posted on this blog.  More to try would be a garlic scape pesto, mayonnaise, bruschetta, fresh sauce for pasta or over potatoes, added to roasted meats and veggies, mixed into butter or cheese spreads, minced in dressings, or even made into pickles (!)

Submitted by Patti Andrews

15-Minute All-Greens Soup

Serves: 4

¼ cup olive oil plus 1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, smashed
3 zucchini, trimmed and cut into ½-inch pieces
2 celery stalks, trimmed and cut into ½-inch pieces
1 cup snow peas, trimmed and cut into ½-inch pieces
½ bunch loosely-packed kale, stemmed and coarsely chopped
2 cups fresh spinach leaves
1 cup loosely-packed fresh parsley or basil
About 2 cups vegetable broth, chicken broth or water (NOTE: Add more or less liquid to reach your desired consistency.)
Salt and pepper

1. In a medium saucepan, heat 1 tablespoon olive oil over medium-high heat. Add the onion and garlic; cook until softened, about 5 minutes.
2. Prepare a large bowl with ice water. In a large pot of boiling water, blanch the zucchini, celery and snow peas until fork-tender, 3 to 5 minutes. Dunk into the prepared ice water bowl; drain and pat dry. Blanch the kale, spinach and parsley until bright green, about 45 seconds; drain and pat dry, then squeeze out any extra liquid. Place the onion mixture and half of the blanched vegetables and parsley in a blender; process until smooth. With the motor running, drizzle in the remaining ¼ cup olive oil in a slow, steady stream. Return to the pot, stir in the broth, remaining vegetables and season to taste with salt and pepper; cook over medium heat until heated through, about 5 minutes.

Author's comments:
When I make this soup, I use whatever green vegetables and herbs I have in my fridge’s vegetable drawer. I’ve used kale, asparagus, green beans, sugar snap peas, snow peas, spinach, zucchini, celery, basil, parsley, cilantro. The list goes on and on, really. Please improvise with this recipe. The only ingredient you’ll need to adjust is the broth. Just add enough liquid until you reach your desired consistency. If I have any leftovers and I’m feeling decadent, I’ll melt in some shredded cheddar in the last few minutes of cooking.

But the beauty of blanching goes beyond the superficial. Blanching only takes a few minutes at most and will actually save you time in the long run. After blanching, all you need to do is blend the vegetables with a few more ingredients  and cook the soup on the stovetop just until heated through.
So what is blanching exactly? All it means is that you’re going to bring a large pot of water to a boil, add vegetables and cook until bright green and fork-tender, then you’ll dunk them into a big bowl of ice water and drain.
from Silvana's Kitchen 
http://www.silvanaskitchen.com/gluten-free-dairy-free-greens-soup/ 

Creamy Pesto Dressing

Makes about 1 ½ cups; use ½ of the recipe for a 10” zucchini pizza

Grind until fine in a blender: 1/4 c raw walnuts or pine nuts
Add to the nuts and blend until smooth:
1 c. fresh basil leaves, chopped
1 small clove of garlic
1/4 c. fresh lemon juice
1/4 c. extra virgin olive oil
1/4-3/8 c. water

submitted by Patti Andrews; from The New Moosewood Cookbook by Mollie Katzen and Ayurvedic Cooking for Westerners by Amadea Morningstar

About... Tat Soi !

Tat soi, also known as "Asian spinach" is a delightful, deep-colored, mild-tasting green leaf with a slight tang in the tasting.

Use it fresh and raw as a great addition to any salad, or in any recipe that uses spinach (a tasty addition to stir fry, pizza, or soup). It's easy to wash by putting it in a bowl of water and swishing around. If it's really sandy, repeat, and then give it a twirl in the salad spinner. Leaves can be left whole, or you can slice the larger ones. Thicker stems may be removed or chopped for a soup or stir fry.

Just as with any deep green, a quick prep is to stir fry it with a bit of olive oil and a minced clove of garlic for just a few minutes until wilted, add salt, pepper, lemon or a hint of cayenne and serve (maybe over a bed of pasta)!

Submitted by Patti Andrews

Buttermilk Herb Dressing and Croutons

Dressing:
2/3 cup buttermilk
2 tablespoons olive oil
1 tablespoon lemon juice
1 tsp. Dijon mustard
1/2 tsp. salt
1/4 tsp. each pepper and minced garlic
2 tablespoons snipped chives
1 tablespoon chopped fresh thyme

Preparation:
In small bowl whisk all ingredients together.

Croutons:
2 slices of thick Italian bread, crusts trimmed and cubed
1 1/2 tsp. olive oil
1 tsp. finely chopped thyme leaves

Preparation:
In large skillet toast bread cubes in oil over medium high heat tossing for about 5 minutes until golden. Remove from heat and stir in thyme.

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

About... Asian Greens

Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger.  They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.

Maggie's favorite is just to wash, chop, add salad dressing, and eat! 

Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari

Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4

Source: The Oeconomist http://oeconomist.infotrope.net/

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

Garlic Vinaigrette

Here is a classic recipe for a garlic salad dressing that goes well with a wide variety of salads.

1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced

Shake the first four ingredients together and taste. There should be a nice balance with no one ingredient dominating. Adjust if necessary, and then add the garlic.

From Boundary Garlic Farm, British Columbia, www.garlicfarm.ca

Garlic Stir-Fried Snap Peas

Makes 3 - 4 servings

3 cups sugar snap peas
1 Tbsp oil (any mild one)
2 large garlic cloves, minced
2 tsp fresh lemon juice
Salt and pepper to taste
Cooked rice (optional)

Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2 - 4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice, if desired.

From From Asparagus to Zucchini

Snappy Snap Pea Salad

Serves 4

2 cups snap peas
1/2 cup thinly sliced red onion
2 cups thinly sliced bok choi

Dressing
3 tablespoons extra-virgin olive oil
4 tablespoons lime juice (from about 2 limes)
1 teaspoon sugar, or more, to taste
1 small garlic clove, minced
1/2 teaspoon salt
Fresh-ground black pepper to taste

1. In a large bowl, combine the snap peas, red onion, and bok choi. In a smaller bowl, whisk together the olive oil, lime juice, sugar, and garlic.

2. Pour the lime dressing over the vegetables, season with salt and pepper, and toss well. Let the flavors marry for 30 minutes, and serve.

Adapted from Vegetarian Planet

Sugar Snap Stir Fry

Serves 4 to 6
 
12 ounces dried pasta of choice, such as fettuccine or rice noodles

Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic

1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion

1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.

2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.

3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.

4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.

- inspired by Simply in Season

Caramelized Assorted Root Vegetables

2 small onions
1 head garlic
4 carrots
2 parsnips
2 turnips
2 Yukon Gold or other waxy potatoes
4 Tbsp olive oil, plus more if needed
Kosher salt and cracked black pepper, to taste

Preheat oven to 350.

Peel garlic cloves. Cut all other vegetables into 1” pieces. In a large heavy roasting pan, heat olive oil over medium-high heat until almost smoking. Add the vegetables and sauté, stirring, for 5 minutes. Remove the pan from heat and season vegetables with salt and pepper.

Transfer pan with vegetables to oven. Roast, stirring every 5 minutes, until vegetables are lightly browned and tender, 30 to 35 minutes. If the vegetables start to stick to the bottom of the pan while roasting, add 1 to 2 tablespoons additional oil and toss again. Remove pan from oven, taste and adjust seasoning.

From The Sustainable Kitchen by Stu Stein

Eggplant Caviar

Serves 4

1 large globe eggplant
Salt and pepper
Olive oil
2 shallots (optional)
Balsamic vinegar or red wine vinegar
1 clove garlic
1/4 cup chopped parsley

Preheat the oven to 375.

Peel the eggplant and cut into 1-inch cubes. Put the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous amount of alive oil. Sprinkle with a few tablespoons water, cover tightly, and bake in the oven for 30-40 minutes, until very soft.

While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for about 10 minutes in about 2 tablespoons of the vinegar. Peel and mash the garlic and add it to the shallots and vinegar. When the eggplant is done, add it to the shallot and garlic mixture, mashing it with a fork, and let it cool to room temperature.

Stir in the chopped parsley and adjust the seasoning. Add additional olive oil and vinegar to taste.

Serve on grilled bread.

From Chez Panisse Vegetables by Alice Waters

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

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

Winter Squash Bisque

4 Tbsp unsalted butter
1 onion, peeled and coarsely chopped
2 carrots, coarsely chopped
2 large ribs celery, coarsely chopped
2 large cloves garlic, peeled and minced
1 1/2 lbs Butternut squash, peeled, seeded,
and cut into 1/2 inch dice
4 cups chicken stock
1 1/2 tsp fresh thyme leaves
1/2 tsp ground allspice
2 Tbsp Calvados or other apple brandy
Coarse salt and freshly ground black pepper
8 ounces (1 cup) Crème Fraiche

Melt the butter in a large heavy-bottomed soup pot over med-high heat. Add the onion, carrots, celery and garlic and sauté just until the garlic begins to color, about 10 min. Stir in the squash and stock and bring to a boil. Reduce the heat, partially cover, and simmer until the squash is very tender, 15-20 minutes. Remove the pot from the heat and allow to cool for at least 10 minutes.

Transfer the contents of the soup pot to a blender, in batches if necessary, and puree. Return the puree to the pot. Place it over medium heat, and stir in the thyme, allspice, and Calvados. Bring to a gentle simmer, and season to taste with salt and pepper. Ladle into large soup bowls, and swirl a large spoonful of crème fraiche into each. Serve hot. Note: Pumpkin, acorn, Hubbard, turban or buttercup squashes can be substituted for Butternut.

From Hay Day Country Market Cookbook by Kim Rizk

Oven-Roasted Squash with Garlic & Parsley

Choose a favorite winter squash—butternut, acorn, kabocha, Hubbard—and peel and seed it. Cut into 1-inch chunks and toss with olive oil, salt and pepper. Spread the chunks evenly on a baking sheet and roast at 375 for 40 minutes, until tender throughout and lightly browned, stirring occasionally with a spatula to prevent burning.

Peel and chop very fine a few cloves of garlic and sauté in olive oil for just a minute, being careful not to brown. Toss the squash with the garlic and a handful of chopped parsley, taste and adjust the seasoning, and serve.

Note: You can also toss in chopped garlic with the squash before roasting, but in order not to burn the garlic, add a splash of water when you put the squash in the oven, and stir the squash more often as it roasts.

Chez Panisse Vegetables by Alice Waters