6 oz. vermicelli pasta
4 oz. shredded mozzarella cheese
2 tablespoons butter, softened
1/3 cup milk
1/3 cup grated Parmesan cheese
½ teaspoon salt
5 eggs, divided
¼ teaspoon freshly ground pepper
2 teaspoons cooking oil
1/8 teaspoon ground nutmeg
1 small onion, chopped
Several shakes hot pepper sauce
2 cups chopped fresh greens
Heat the oven to 350 degrees. Lightly grease a large pie plate. Cook the vermicelli according to the package directions; drain. Place in a bowl and stir in the butter and Parmesan cheese to the hot vermicelli. Beat 2 of the eggs and stir into the pasta. Spoon the mixture into the pie plate and use a spoon to shape the vermicelli into a pie shell. Cover with aluminum foil and bake for 10 minutes. Set aside to cool slightly. Heat the oil in a small skillet, add the onion and saute until tender. Beat the 3 eggs and combine with the greens, mozzarella, milk, seasonings and the sautéed onions. Spoon the greens mixture into the pasta shell and cover the pie with aluminum foil. Bake 35 minutes; uncover and bake an additional 5 minutes. Let stand 10 minutes before slicing. Makes about 6 servings.
This recipe adapted from From Asparagus to Zucchini by the Madison Area Community; Supported Agriculture Coalition.
May 08 2010 | Recipes | No Comments »
1 bunch collard greens 1 garlic clove, minced
Sea salt to taste 1 tablespoon olive oil
1/3 cup golden raisins 2 medium oranges, sectioned
Remove the stems from the collards and discard. Stack leaves on top of one another and roll into a cylinder. Slice the cylinder crosswise so the leaves are cut into thin strips. Rinse the leaves in cold water and drain in a colander.
Bring 3 quarts of water to boil in a large pot over high heat. Add about a tablespoon of salt. Add the collard leaves and cook, uncovered for 10 minutes. Drain the cooked leaves and plunge them into a bowl of ice water to stop the cooking and set the color. The collards should be bright green. Drain the leaves and set aside.
Over medium heat warm the oil in a sauté pan. Add the garlic and sauté for about a minute. Add the collards, raisins and a pinch of salt. Sauté the mixture for about 3 minutes, stirring frequently. Add the orange sections and any juice to the pan and cook for about 30 seconds. Serve immediately.
This recipe was adapted from Recipes from America’s Small Farms.
February 22 2010 | Recipes | No Comments »
2 tablespoons olive oil
1 large onion, chopped
1 bunch collard greens or kale
1 cup uncooked white rice
1 ¾ cups hot chicken or vegetable stock or water
2 teaspoon dried dill
½ teaspoon salt
¼ teaspoon ground pepper
Wash the collard greens or kale and pat dry. Remove the stems including the part that runs up the center of the leaf and coarsely chop the leaves.
Heat the olive oil in a medium sauce pan and add the chopped onion. Cook the onion until it is tender and then add the chopped collard leaves. Cover and cook over medium-low heat for 10 minutes. Stir in the rice and cook stirring until the rice is well coated with oil and is starting to look opaque about 3 to 5 minutes. Stir in the hot stock or water, cover the pan and reduce the heat to low, simmer for about 15 minutes until the rice is done. Remove the pan from the heat and let it stand, covered for 5 to 10 minutes. Serve with hot red pepper sauce if desired.
This recipe was adapted from Joy of Cooking.
February 22 2010 | Recipes | No Comments »
1 bunch of collard greens
1 cup of chicken stock
1 tablespoon bacon drippings
Dash of Tabasco
Salt and pepper to taste
Wash, trim and coarsely chop the greens. Place them in a large pot and add the chicken stock. Bring the mixture to a full boil and then lower the heat until the greens are tender and cooked to your taste. Add the seasonings and the bacon drippings.
This recipe was adapted from The Frugal Gourmet Cooks American.
February 22 2010 | Recipes | No Comments »
1 bunch of collard greens or kale 1 garlic clove, minced
Salt 1/3 cup raisins
½ tablespoon of olive oil 1/4 cup orange juice
Remove the stems from the greens and discard. Stack four or five leaves on top of one another and roll into a tight cylinder. Slice the leaves crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.
Bring 3 quarts of water to boil in a large pot and add 3 teaspoons of salt. Add the leaves and cook, uncovered for 10 minutes. Drain the leaves and plunge them into a bowl of ice water to stop the cooking and set the green color. Drain.
In a medium sauté pan warm the oil over medium heat. Add the garlic and sauté for a few seconds. Add the greens, raisins, orange juice and a pinch of salt. Sauté for 3 minutes stirring frequently. Do not over cook; the greens should be bright green.
This recipe was adapted from Recipes from America’s Small Farms.
February 06 2010 | Recipes | No Comments »
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