1 cup red wine vinegar 1 tablespoon honey
1 cup olive or canola oil 1 pinch of salt
1 tablespoon spicy mustard 1 pinch of pepper
5 Tablespoons tahini (sesame seed paste) Salad greens
Mix all the ingredients, except the greens, together. Toss with the salad greens and serve. This recipe makes about 2 1/2 cups of dressing.
This recipe was adapted From Asparagus to Zucchini.
June 24 2010 | Recipes | No Comments »
½ clove of garlic and a pinch of salt
2 to 3 cups of mixed lettuce, beet greens and /or spinach
Sliced radishes
Sliced scallions
2 hard cooked eggs, peeled and chopped
Feta cheese
Season a wooden salad bowl by rubbing it with the clove of garlic and the salt. Chop the garlic to use in the vinaigrette. Toss the mixed greens with the vinaigrette and garnish with the radishes, scallions, eggs and feta cheese.
Herb Vinaigrette
¼ cup olive oil 2 tablespoons red wine vinegar
½ clove of chopped garlic 2 tablespoons chopped parsley
2 tablespoons chopped oregano 1 tablespoon plain yogurt
1 teaspoon Dijon mustard 1 teaspoon prepared horseradish
1 teaspoon sugar ½ teaspoon salt
Puree in a blender until smooth. Cover and refrigerate for up to 3 days.
This recipe was adapted from March/April issue of Eating Well.
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 »
8oz. New Zealand Spinach ½ cup ricotta cheese
½ cup grated Parmesan cheese 2 eggs, beaten
1 clove garlic, minced ¼ teaspoon salt
¼ teaspoon pepper
Preheat the oven to 400 degrees. Strip the NZ spinach leaves from the stems and pulse the leaves in a food processor until finely chopped. Transfer to a bowl and add the ricotta, Parmesan, eggs, garlic, salt and pepper. Stir well to combine.
Spray an 8 cup muffin pan with cooking spray; be sure to coat each cup. Divide the spinach mixture among the cups, they will be very full. Bake the cakes until set, about 20 minutes. Let stand in the pan for 5 minutes. Loosen the edges with a knife and turn out onto a plate. Garnish with more Parmesan if desired.
Each serving for an adult is two cakes.
This recipe was adapted from Eating Well, September/October issue
February 22 2010 | Recipes | No Comments »
Wash the branches of New Zealand spinach in tepid water, changing the water until the water is clear. Leave the water drops on the leaves and steam until the leaves have turned a darker green and the leaves are tender, about 5 minutes. The older leaves may take a few minutes longer. Drain and sprinkle the leaves while they are hot with light vinaigrette flavored with Dill or Dijon mustard.
This recipe was adapted from The Kitchen Garden Cookbook and Farmer John’s Cookbook
February 22 2010 | Recipes | No Comments »