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 »
2 cans cannellini beans 1 bunch coarsely chopped chard or kale
6 cloves of finely chopped garlic 5-6 tablespoons olive oil
1 tablespoon chopped rosemary Salt and pepper to taste
Gently sauté the garlic with the rosemary for about 1 minute. Add the beans and about 1 cup of water or broth and simmer for about 5 minutes until some of the beans crumble apart. Add the greens and cook together, uncovered, until the greens are wilted and tender. Add more liquid if needed to keep the vegetable mixture moist and a little soupy. Taste and season with salt and pepper. Drizzle a little olive oil on the vegetables before serving.
This recipe was adapted form Chez Panisse Vegetables
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 kale 2 heads of garlic
1 teaspoon dried sage or 2 fresh leaves 1 small bunch parsley
10 cups of stock; vegetable, beef, chicken or turkey
½ lb of prosciutto, pancetta or bacon, cut into ¼ in cubes
1 can of cannellini beans, drained and rinsed
Toasted sliced French bread
Salt and freshly ground pepper to taste
Cut the stems out of the kale. Wash and coarsely chop the kale leaves and reserve. Break up the heads of garlic into cloves and peel half the cloves. Combine the unpeeled garlic cloves, sage and parsley with the broth. Bring the broth to a simmer and cook covered on low until the garlic cloves are mushy when you press them against the side of the pot with a fork, about 30 minutes. Strain the broth with a food mill or strainer pressing the garlic to extract as much of the creamy pulp as possible into another pot.
If you are using prosciutto, add the cubes directly to the soup. If you are using pancetta or bacon, cook the cubes over medium heat for about 5 minutes and drain off the fat. Transfer the cooked cubes to the soup. Add the peeled garlic cloves and simmer gently over low heat, covered for about 15 minutes. Add the kale and simmer gently uncovered for 15 minutes more. Add the beans a few minutes before the end of cooking. Taste and season the soup with salt and pepper. Place the toasted bread in each soup bowl and ladle the soup over the bread.
This recipe was adapted from Vegetables by James Peterson.
February 22 2010 | Recipes | No Comments »
1 can Cannellini Beans, drained and rinsed
1 large bunch of greens, kale, New Zealand spinach leaves, radish tops, turnip greens, beet greens, or Swiss chard
6 cloves of garlic, finely chopped
5-6 tablespoons olive oil
1 tablespoon chopped rosemary leaves
Salt and pepper to taste
About 1 cup of broth or water
Wash, trim and chop the greens. Gently sauté the chopped garlic in the olive oil with the rosemary leaves, about one minute. Add the beans and the cup of broth. Simmer this mixture for about 5 minutes until some of the beans have started to fall apart. Add the greens to the beans and simmer until the greens are wilted. Add more liquid if needed to keep the vegetables moist and a little soupy. Taste for seasoning and add salt and freshly ground pepper to taste. Drizzle with extra olive oil before serving.
This recipe was adapted from Chez Panisse Vegetables.
February 22 2010 | Recipes | No Comments »
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