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/ 

Green Beans With Herbs

1 1/2 pounds fresh green beans, ends trimmed
1 small onion, sliced thinly
1/4 cup butter or margarine
1 tsp. lemon juice
1 tsp. minced fresh parsley
1 tsp. minced chopped fresh thyme
1/2 tsp. paprika
salt and pepper to season

Preparation:
Place all the green beans and half the onion in a pan with water, or a microwave safe bowl with a small amount of water, and cook for 10-15 minutes 'til tender. Drain. Melt the butter in a skillet and add the remaining onion, lemon juice, herbs and paprika. Cook for 5 minutes til the onion is soft, add the beans and stir to coat. Cook for a minute or two and serve. 6 servings.

recipe from: http://oldfashionedliving.com/thyme.html
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

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

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

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

Delicata Squash with Wild Rice

2 Delicata squash
Salt
Pepper
1 Tbsp olive oil
1 small red onion, diced
1/2 cup dry sherry
2 cups cooked wild rice
1/2 bunch parsley, chopped
1/2 cup sour cream
1/2 cup walnuts, toasted
1/3 cup cream cheese
1/2 cup milk
1 Tbsp lemon juice
1 Tbsp cinnamon

Halve the squash and scrape out the seeds. Lightly salt and pepper the squash. Arrange squash, cut side down, in a baking dish with about 1 inch of water. Cover and bake at 375 until a fork can easily pierce the flesh. Meanwhile, heat oil in a large skillet over medium heat. Add the onion and sauté until soft, about 10 minutes. Stir in the sherry and 1/2 tsp pepper and simmer 3 minutes. Stir in the cooked wild rice and heat through. Add the parsley and mix well. Keep warm. In a blender, puree the sour cream, toasted walnuts, cream cheese, milk, lemon juice, cinnamon and 1/2 tsp salt. Add a little extra milk if needed to make a smooth sauce. Reserve. Spoon the wild rice mixture into the squash cavities, pour walnut sauce over squash and serve immediately.

One United Harvest by Julie Sochacki

Cock-a-Leekie Soup

(a traditional Scottish recipe)

Makes 6 - 8 servings

3-pound whole chicken, rinsed and quartered
2 quarts chicken stock
1 bay leaf
10 peppercorns
4 whole cloves
5 cups chopped leeks
1 cup chopped carrots
1/2 cup pearl barley
3 Tbsp chopped parsley
Salt and pepper

Place chicken in large pot with 1 quart water; add stock, bay leaf, peppercorns, and cloves. Bring to low boil, skimming as needed. Reduce to low simmer and cook about 1 1/2 hours, skimming as needed. Remove chicken; let cool. Remove any fat floating on stock, then strain through a very fine mesh colander lined with cheesecloth. Clean out soup pot and return stock to it. Add leeks and carrots, bring to boil, and add barley. Simmer until barley is cooked, about 35 minutes. Meanwhile, remove skin and bones from chicken; shred the meat. When barley is cooked, stir in chicken and parsley. Heat through. Season to taste.

From Asparagus to Zucchini

Marinated Cherry Tomatoes

Makes 4 servings

2 pint baskets cherry tomatoes, cut in half
1 small onion, coarsely chopped
1/4 cup finely chopped parsley
1 tbsp finely chopped rosemary
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
3 tbsp Balsamic vinegar
salt & freshly ground black pepper to taste

Mix tomatoes, onions, parsley, rosemary, garlic, olive oil and vinegar in a shallow bowl. Season with salt and pepper. Cover the bowl and let tomatoes marinate at room temperature at least 1 hour, but preferably 3 to 4 hours or overnight. Stir occasionally.

Enjoy with crostini or as a side dish.

From Mariquita Farm

Cucumber and Cherry Tomato Salad

Makes 6 servings

1/4 cup freshly squeezed lemon juice
2 Tbsp finely chopped basil leaves
Kosher salt
Freshly ground black pepper
1/4 cup olive oil
1/4 cup extra virgin olive oil
2 large cucumbers
3 lemon cucumbers, or 1 additional large cucumber
4 ounces lettuce, (about 1 medium head), leaves separated, washed and dried
2 pints cherry tomatoes, washed and quartered
1/2 cup cilantro leaves
1/2 cup flat-leaf parsley

Combine the lemon juice and basil in a large bowl. Season with salt and pepper and whisk in both olive oils.

Peel the large cucumbers and halve lengthwise. Cut the lemon cucumbers in half. With a teaspoon, scoop out and discard the seeds from all the cucumbers. Cut the cucumbers into 1/4-inch half-rounds.

Toss the lettuce leaves with one-third of the lemon dressing, and arrange on 6 chilled plates.

In the same bowl you used to season the lettuce, combine the tomatoes, cucumbers, cilantro and parsley. Add the rest of the dressing and toss gently. Spoon the cucumbers and tomatoes on top of the lettuce and serve.

From The Arrows Cookbook

Cucumber Yoghurt Dip (Tzatziki)

Makes 2 cups

1 large cucumber, peeled, seeded and finely chopped
1 tsp sea salt
1 cup plain whole yoghurt
2 cloves garlic, crushed
1 Tbsp fresh mint, finely chopped
1 Tbsp fresh parsley, finely chopped
1 Tbsp lemon juice
1/4 tsp black pepper
Pinch of cayenne pepper

Salt chopped cucumber and let stand in a colander for about 1 hour. Mix other ingredients together and stir in cucumber.

Nourishing Traditions by Sally Fallon

Marinated Cucumber Tomato Salad

Makes 6-8 servings

2 cucumbers, peeled & sliced into rounds
4 tomatoes, sliced into rounds
1/3 cup thinly sliced onion
1/2 cup olive oil

1/4 cup red wine vinegar
1 Tbsp sugar
Salt and pepper
1 Tbsp slivered fresh basil strips
1 Tbsp chopped parsley

Arrange cucumbers, tomatoes, and onions in a shallow serving dish. Mix oil, vinegar, and sugar in a small bowl and pour over vegetables. Season well with salt and pepper. Cover and let marinate for at least 1 hour and up to 4 hours. Sprinkle with herbs just before serving.

(The leftover marinade makes a good dressing for salad greens).

From Asparagus to Zucchini

Goat Cheese-Stuffed Zucchini

Serves 6

3 medium zucchini, about 8 inches long
1/2 cup onion, finely chopped
2 cloves garlic, smashed then finely chopped
1/2 cup sun-dried tomatoes, chopped
1 tablespoon olive oil
1 tablespoon unsalted butter
1 cup fresh bread crumbs
1/2 cup finely chopped flat-leafed parsley (or other fresh herb)
3 to 4 tablespoons goat cheese, to taste

Preheat oven to 350.

Parboil zucchini for 15 minutes; remove and set aside to cool.

Chop onions, garlic and tomatoes and put in a medium bowl.

Trim stem end of zucchini. Cut each zucchini in half lengthwise and, using a teaspoon, carefully scoop out the soft centers, reserving flesh and seeds. Coat bottom of baking dish with olive oil; place zucchini shells side by side in it.

Roughly chop the zucchini flesh and seeds and mix in the bowl with the onion, tomato and garlic. Melt butter in warm skillet; add vegetables and cook, stirring, for three minutes. Remove from heat. Stir in the bread crumbs, parsley and goat cheese.

Using two teaspoons, place equal amounts of the stuffing mixture loosely into the six zucchini boats; do not pack down.

Bake 25 minutes, uncovered, or until heated through.

From post-gazette.com

Garlic Butter

Great with grilled meats, fish & steamed vegetables

1/4 cup butter
crushed garlic, to taste (start w/2 medium cloves)
2 teaspoons finely minced parsley (optional)
1 teaspoon lemon juice (optional)

Work the butter on a plate with a knife or spoon until it is slightly soft. You don’t want the butter too soft. Work in the crushed garlic, chopped parsley, and lemon juice.

Fennel and Orange Salad

5 baby fennel bulbs, or 2 large ones
1 Tbs. capers
1 Tbs. chopped parsley

Dressing
½ blood orange; seeded (or 1/3 larger orange)
2 tsp. rice wine or cider vinegar
1 Tbs. Dijon mustard
2 tsp. sugar
½ tsp. salt
4 Tbs. olive oil

Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in large bowl with the capers and the parsley. Make the dressing. Cut the blood orange half in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the processor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve.

From One United Harvest

Cannellini Beans & Wilted Greens

Serves 6 to 8

2 cups dried cannellini beans
Bouquet garni: celery, thyme, parsley, bay leaf
1 onion
1 carrot
6 cups water or chicken stock
Salt and pepper
1 large bunch turnip greens, mustard greens, chard or kale
6 cloves garlic
5 to 6 tablespoons olive oil
1 tablespoon chopped rosemary
Extra virgin olive oil

Soak the beans overnight. The next day drain them and put them into a heavy-bottomed pot with the bouquet garni. Add the onion and carrot, peeled. Cover with water or stock and bring to a boil. Reduce to a simmer, skimming off any foam that forms on the surface. Cook the beans until very tender, from 45 minutes to 2 hours, depending on the age of the beans and how long they were soaked. Salt the beans generously once they start to soften. When fully cooked, remove from the heat.

While the beans are cooking, trim and chop the greens.

Finely chop the garlic cloves and gently sauté them in the olive oil with the rosemary, about 1 minute. Add the beans and about 1 cup of their cooking liquid, and simmer about 5 minutes, until some of the beans have crumbled apart. Add the greens to the beans, and stew together, uncovered, until the greens are wilted and tender. Add more of the bean liquid, if needed, to keep the vegetables moist and a little soupy. Taste for seasoning and grind in some pepper. Serve with extra-virgin olive oil drizzled over the surface.

This makes an excellent side dish with roasted or grilled poultry.
It is also a fine sauce for a sturdy pasta, like penne. When the beans are tender, roughly mash about half of them, to thicken the sauce, and then stir in the cooked pasta. Add a little more bean liquid if the mixture is too thick.

From Chez Panisse Vegetables by Alice Waters

Fresh Herb Salad with Edible Flower and Mustard-Dill Dressing

Serves 6

Organic edible flowers are perfect for this, and can include:
nasturtiums, daylilies, pansies, pinks, borage, roses, or flowers from any culinary herb (such as chives).

1 small butterhead lettuce
1 cup baby arugula leaves
1 cup fresh purslane or baby spinach or tat soi
1 cup watercress leaves
1/2 cup loosely packed fresh basil leaves
1/2 cup snipped fresh Italian parsley (flat leaves)
1/2 cup sorrel leaves
1/2 cup baby mustard greens or collard greens
1/3 cup snipped fresh chives
1/4 cup snipped fresh chervil
2 Tbs. snipped fresh dill
1/2-1 cup edible flowers

Dressing:
1/4 cup red wine vinegar
2 Tbsp extra-virgin olive oil
1/2 tsp Dijon mustard
2 tsp honey
1/2 tsp dill seed
1 clove garlic, minced
Salt and pepper, to taste

Wash and gently dry butterhead lettuce, all herbal greens and edible flowers. Tear apart lettuce and any large-leafed herbs. Toss together all greens except flowers in a large salad bowl.

In a small bowl, whisk together all dressing ingredients. Pour
over herb salad and gently toss until well coated. Garnish with
edible flowers and serve immediately.

From Delicious Living Magazine

Shaved Fennel Salad

Serves 2-3

1 fennel bulb, shaved paper thin with a mandoline or meat slicer

2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese

Mix all ingredients together.

Baba Ganouj (Tangy Eggplant Dip)

Makes 4-6 sandwiches or serves 6-8 as a dip.

2 medium eggplants
2 Tbs. tahini
2 cloves garlic, pressed
juice of one lemon
2 Tbs. chopped fresh parsley (optional)
½ tsp. salt

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well.

Penne with Ricotta and Green Garlic Sauce

Ingredients
1 ½ cups fresh whole-milk ricotta
½ cup finely minced green garlic or garlic scapes
2 Tbsp. minced parsley
Salt and freshly ground pepper to taste

1 pound dried penne or fusilli pasta
2 Tbsp. butter

¼ cup freshly grated Parmesan cheese plus grated
Parmesan for the table

Directions
Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well. Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley. Pass additional Parmesan at the table.

From Knoll Organic Farms