2 tablespoons olive oil
2 tablespoons minced garlic
Chard, stems removed and cut unto 2-3 inch pieces
Beet tops, stems removed and cut into 2-3 inch pieces
1 lemon, juiced
Salt and pepper to taste
Heat the oil in a large skillet. Add the garlic and sauté briefly before adding the chard and beet stems and tops. Cover and sauté the greens until they are wilted. Season with salt and pepper and lemon juice.
This recipe was adapted from Placer County Real Food.
June 24 2010 | Recipes | No Comments »
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 »
1/4 cup butter 1lb radishes, quartered
4 cups radish greens 2 tablespoons lemon juice
Salt and ground black pepper to taste
Melt the butter in a large skillet over medium heat and add the quartered radishes and cook, stirring constantly, until they are tender but still crisp, about 5 minutes. Transfer the radishes to a bowl to cool.
Put the washed greens in the skillet with the water still clinging to the leaves. Cook them over medium heat until they are just wilted, about 2 to 3 minutes. Turn off the heat and add the lemon juice and the radishes to the skillet and stir to combine. Season the mixture with salt and pepper and serve immediately.
This recipe was adapted from Farmer John’s Cookbook.
February 22 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 »
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