Recipes
SWISS CHARD LASAGNA
Sourced from Vikki Proctor makes 8 servings
2lbs Swiss chard, stems removed
3 T butter
1 small onion, finely chopped
2 T. Flour
2 cups milk
1 bay leaf
Salt, freshly ground pepper
1 lb shitake mushrooms, destemmed, sliced
2 medium sha
What to do with Green Garlic
Don't know what to do with that green garlic you got in your share? Here are ways to incorporate it into your cooking!
Rigatoni with Greens
Rigatoni with Greens
Coarse salt and freshly ground pepper
1 lb. rigatoni or other tubular pasta
2 tablespoons. unsalted butter
3 tablespoons. extra-virgin olive oil
2 garlic cloves, thinly sliced
2 medium shallots, fine
Summer Peach and Blueberry Bread
2 large ripe peaches 2 eggs 1/3 c. brown sugar or rapidura 1 T. olive oil 1 ¾ c. flour 2 t. baking powder 1 t. baking soda ½ t. sea salt ¾ c. fresh blueberries Preheat oven to 350. Slice peaches thinly and then cut slices in half
Joyful Peach and Blueberry Pie
3 c. peaches, peeled, pitted and chopped (about 3 peaches)1 to 1 1/2 c. blueberries1/2 c. brown sugar1 T. lime juice3 T. cornstarch1 piecrust (thawed if frozen)
Topping:1/2 c. flour1/2 c. oats1/8 c. sunflower seeds1/8 c. sesame seeds1/2 c. brown sug
Blueberry Raspberry Smoothie
2 c. whole yogurt2 bananas1 1/2 c. blueberries and raspberrieshoney, to tastedash of cardamom, if desired
Put all the above ingredients in a blender along with a few ice cubes. Blend just until smooth - makes two servings - a great way to start the
Garlic Scape Pesto
Add to pasta dishes, soups, casseroles. Or use as a traditional pesto on scliced, toasted bread.
Braised Chard with Olive Oil and Rice
1 pound chard, washed and trimmed (you can also use kale, bok choy, or leeks)1/3 cup extra virgin olive oil2 small carrots, roughly choppedSalt and freshly ground black pepper¼ cup white riceJuice of ½ lemon
Cut the stems out of the
Collard green, cornmeal and sausage soup (sopa de fuba)
1⁄2 cup yellow cornmeal 2 tbsp. canola oil 6 oz. kielbasa sausage, cut diagonally into 1⁄4"-thick slices 7 cups chicken stock 4 oz. collard greens, stemmed and thinly sliced crosswise 2 eggs, lightly beaten Kos
Swiss Chard Lasagne
Béchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss char
Rhubarb Crisp
Rhubarb crisp is a delicious dessert, made with a rolled oats and butter and cinnamon topping.
Cook Time: 55 minutes
Total Time: 55 minutes
Ingredients:
1 cup light brown sugar, firmly packed
1 cup all-purpose flour
3/4 cup quick cooking roll
Radishes with Herbed Butter Sauce
2-3 shallots, finely chopped6 tbsp cold butter½ cup dry white wine1 tbsp chopped fresh herbs such as tarragon, thyme, or chives1 tsp lemon juiceFreshly ground pepper to taste20-30 whole radishesKosher or coarse sea salt
Sauté the shall
Creamy Kale Pasta
A way to get kids to eat more leafy greens!
1 bunch kalepasta2 tbsp butter2 tbsp flour2 cups milkfeta cheese
Get 2 pots: one is for boiling kale and then boiling pasta, and the other is for making the béchamel.
In one pot of salted w
Asparagus Guacamole
2 cups chopped, cooked asparagus
2 tbl. plain yogurt or sour cream
2 tbl. fresh lime juice
2 tbl. fresh minced green onion
2 tbl. tomato salsa
1 tbl. minced cilantro
1 tbl. minced garlic
1/2 tsp. cumin
salt and pepper to taste
Puree asparagu
Strawberry Oat Crumble
6 c. chopped strawberries3/4 c. (or less) sugar2 T. cornstarch1 1/2 t. lemon juicedash of salt
3/4 c. oats8 T. butter (softened)1/2 c. flour1/2 c. brown sugar1/4 t. salt
Preheat oven to 425. Combine strawberries, sugar, cornstarch, lemon juice, and
Kati's Sorrel Sauce
1 very large ripe tomato
1 bunch of sorrel
garlic
olive oil
grated lemon peel
grated ginger (optional)
Sautee garlic, tomato and sorrel in olive oil until sorrel has wilted.
Add grated lemon peel and grated ginger and cook for another minu
Asparagus with Spring Garlic Pesto
Serves 4
Spring Garlic Pesto:
2 bulbs spring garlic
2 cups basil
1/4 cup pine nuts, toasted
1/2 cup olive oil, or more as needed
salt and pepper, to taste
Asparagus with Spring Garlic Pesto:
Soaked Radish
Soaked Radish….Marinating the radish takes the heat down a notch.
Ingredients:
5 French Breakfast Radish
¼ cup of olive oil
¼ of a cup of balsamic vinegar
3 tablespoons of honey
Gruyere cheese or sharp white cheddar
Easy 4-Herb Dip
This creamy, fragrant dip is great as a dipping sauce for breads, meats, and veggies.
Asparagus four ways by Mark Bittman
Ingredients
1 1/2 to 2 pounds asparagus (per recipe)
Salt and pepper to taste
Preparation
Note: You'll want to use 1-1 1/2 pounds of asparagus per recipe
Steamed With brown butter. Put asparagus in a covered pot with an inch of water
Strawberry Tarts
Strawberry Tarts
Servings: 6
Yields 12 Tarts
Ingredients
12 (4 inch) prepared tart shells, baked
2/3 cup white sugar
2 1/2 tablespoons cornstarch
1 pinch salt
1 cup apple juice
3 cups fresh strawberries
Directions
To Ma