Archive | March, 2010

Recipe: Dandelion Greens Two Ways

29 Mar

I prepped the dandelion greens for the pizza, and prepped a fresh carrot salad, but ended up with too many dandelion greens, so I added them into the salad to make dandelion greens two ways.

Ingredients for the pizza

  • 1 whole wheat pizza crust
  • 1 package shredded mozzarella cheese
  • 1 onion, sliced and caramelized
  • 1 veggie chorizo sausage, sliced and sauteed
  • 1/2 bunch of dandelion greens, chopped
  • red pepper flakes to taste

Assemble the pizza by first placing the sauteed onions on the crust, then the cheese, then the raw greens and sausage.  Sprinkle with hot pepper flakes and a drizzle of olive oil.  Bake according to the dough directions.  The greens get nice and crispy this way (if you saute them first, they will be more wilted, if you prefer).

Ingredients for the Carrot Dandelion Salad

  • 1 large carrot, julienned
  • a few leaves mint, chopped
  • a small handful of Italian parsley, chopped
  • 1 T pine nuts
  • 1/2 T balsamic vinegar
  • 1/2 T olive oil
  • 1/2 bunch dandelion greens, chopped

Combine all ingredients, season with S&P and set aside to let flavors combine.

Recipe: 2 Lumps Please aka How Not to Cook with Green Garlic

29 Mar

I was getting over a bug last week and really craving comforting mashed potatoes.  We thought green garlic would be a great addition, but made a mistake: we didn’t cook it before adding it to the mashed potatoes.  The dish wasn’t inedible by any means and we ate up the mashers with abandon, but the green garlic did have a rough texture and not a huge amount of flavor.  Here’s the recipe I should have made.

Lump 1:  Ingredients for the mashers

  • 4 russet potatoes, scrubbed & cubed (leave the skins on)
  • 1/2 bulb of green garlic, chopped finely
  • some milk
  • some sour cream
  • some butter

Put the potatoes in a large pot, cover with cold water and bring to a boil.  Boil the potatoes for about 20 minutes, or until soft.  Meanwhile, put the green garlic, milk and butter in a saucepan.  Slowly bring to a simmer, and then turn off the heat, allowing the green garlic to infuse the milk/butter and soften in the heat.  Combine all ingredients to taste and mash with a potato masher.  Taste for S&P.

Lump 2: Ingredients for the Greens

  • 1 bunch chard, ribs removed and leaves sliced into 1-inch ribbons
  • greens from 4 beets, ribs removed and leaves sliced into 1-inch ribbons
  • the other half of the green garlic, finely chopped
  • juice from 1/2 a lemon
  • red pepper flakes, to taste

Sauté the green garlic and a pinch of red pepper in some olive oil until softened.  Add the greens in batches and sauté until wilted.  Once the greens are cooked and most of the liquid has evaporated, squeeze lemon juice on greens and add more red pepper flakes, s&p to taste.

Silver Lake Farms CSA: 3/26/10 pickup

29 Mar

Hello faithful readers!  Apologies for the lack of posts of late.  Travel, illness and more have been getting between me and those veggies.  We renewed our CSA, but decided to opt for the every-other-week option as our schedules are becoming even more hectic.

I’m so excited about the change in weather and all the new spring veggies that are starting to come.  Here’s what we picked up on Friday:

  • Red and golden beets
  • Celery
  • Green garlic
  • Mustard greens
  • Dandelion greens
  • Swiss chard
  • Butter lettuce
  • Chrysanthemum greens
  • Adolescent romaine
  • Arugula
  • Dill
  • Italian parsley

Oli already made a yummy salad with the butter lettuce, tossed in a light lemony dressing and some piave cheese.  Tonight, pizza!

Recipe: Palak Daal (sort-of)

15 Mar

Several months ago I made some tasty indonesian fritters with urid daal (white lentils) for an East Asian pot luck.  I didn’t bring the recipe with me to the Indian market when I was shopping for ingredients so I ended up with a giant bag of urid daal and a giant bag of cumin seeds, which I’m always trying to figure out ways to use.  I love cumin, but urid daal is a strange animal.  For one, it’s stinky.  Also, it takes a long time to cook (longer than other types of lentils).  Anyway, I’ve been wanting to make this dish from 101 Cookbooks for a while and here’s my interpretation:

Ingredients

  • 1 cup urid daal (you could probably use plain brown lentils)
  • 6 cups water
  • 2 bunches tat soi, leaves finely chopped
  • 1 T ginger, peeled and finely chopped
  • 1/2 t turmeric
  • 1 can of Trader Joe’s fire roasted tomatoes with green chilies
  • 1/2 t salt
  • 2 T butter
  • 1/2 t cumin seeds
  • 1/2 t cayenne pepper
  • 1/2 t paprika
  • a pinch of asafetida, optional
  • more salt to taste
  • juice of 1/2 a lemon
  • cilantro and sour cream to garnish

In a large pot over medium-high heat combine the daal and water. Bring to a boil, then add the tat soi, ginger, turmeric, and can of tomatoes. Reduce the heat, and simmer for 1 1/2 to 2 hours or until the lentils are extremely soft. Stir in the salt.

In a separate pan, heat the butter and cumin and fry until the cumin seeds start to pop. Now add the red chile powder and fry for another 30 seconds. Add this butter mixture to the lentils and allow to cook for another five minutes. Squeeze the lemon juice into the mixture.  Serve topped with the cilantro and  some sour cream (I know sour cream isn’t authentic, but I could put it on anything!)

Recipe: Pasta with Rapini

14 Mar

You can’t go wrong with this classic combo: nutty pasta, bitter rapini, spicy red pepper flakes and salty cheese.

Ingredients

  • 1/2 package pasta
  • 1 bunch rapini, chopped into bite-sized pieces
  • 3 cloves garlic, minced
  • 1 green garlic, chopped
  • red pepper flakes, to taste
  • grated parmesan to taste

Boil the pasta according to the directions.  Set your steamer above the pasta water and steam the rapini for about 5 minutes until wilted.  Meanwhile, saute the garlic and red pepper flakes in olive oil.  Add in the rapini and continue to sautee until toasty.  Add in the drained pasta and toss everything together with S&P and more olive oil.  Serve topped with cheese.  Yum!

Recipe: Towers of Power

14 Mar

Yummy baked portobellos topped with mashed turnips and potatoes and spicy mustard greens.  Super satisfying and fancy enough for a dinner party, yet surprisingly quick and easy and light.

Ingredients for the mushrooms

  • 2 large portobello mushrooms, stems and gills removed
  • balsamic vinegar
  • olive oil
  • handful of fresh marjoram or other herb
  • 4 cloves of garlic, chopped

Mix the oil, vinegar, herbs and garlic in a large baking dish.  Toss the portobello mushrooms in the mixture, basting with the juices, cover and put in the refrigerator to marinate for about 2 hours.  Preheat the oven to 425.  Drain the mushrooms and cook on a lined baking sheet for about 20-30 minutes.

Ingredients for the potato/turnip mash

  • 4 turnips, peeled and chopped
  • 1 russet potato, peeled and chopped
  • 1 sprig of thyme
  • 1 oz goat cheese
  • 1 T butter
  • 1 T cream

Put the turnips, potato and thyme in a pot and cover with water.  Bring to a boil then simmer for 20-30 minutes or until the vegetables are tender.  Drain, remove the thyme and return veggies to pot.  Add in the goat cheese, butter and cream and mash with potato masher until smooth.  Taste for S&P.

Ingredients for the spicy mustard greens

  • 2 bunches of mustard greens, cleaned and chopped
  • 1 onion, chopped
  • 1 t cumin seeds
  • 3 cloves garlic, chopped
  • 1/2 t red pepper flakes
  • 1/2 T balsamic vinegar

Saute the onion in some oil until soft.  Add the cumin, garlic and red pepper flakes and saute for another 2-3 minutes until fragrant.  Add the mustard greens in bunches, allowing the greens to wilt before adding the next handful.  Cover with a lid and let cook for 20-30 minutes.  Add vinegar at the end.  Taste for S&P.

To assemble

If you’ve timed everything just right – all the elements should be ready at just about the same time.  To assemble, place the mushroom on a plate, top with the mashed turnips and then the mustard greens.  Enjoy!

Recipe: Stinging Nettles Soup

14 Mar

Quick & easy soup that’s satisfying yet light.  I ate it hot, but would be good cold as well.

Ingredients

  • 1 onion, chopped
  • 2 russet potatoes, cubed
  • 2 handfuls nettle leaves, rinsed
  • a dash of cream
  • sour cream & chives to garnish

Saute the onion in some butter until softened.  Add the potatoes and cover with water.  Bring to boil and simmer for 20-30 minutes, or until potatoes are tender.  Add the nettle leaves and cook 5 more minutes (to prep the nettles, tear the leaves off the stems and wear rubber gloves and don’t psyche yourself out too much by worrying that the poison is somehow getting through the rubber – it’ll be ok).  Puree the soup using your new immersion blender (yay! so much easier than the blender) and return to the heat.  Add a little cream to taste and taste for S&P.  Serve topped with sour cream and chives.

Silver Lake Farms CSA – Weeks 9 & 10

14 Mar

Hello gentle readers!  Apologies for the lack of posts of late, but real life travel, dinners out, and work have been taking priority.  Here’s what we got this week and last:

Week 10:

Carrots
Turnips
Broccoli
Baby bok choy
Tat soi
Green garlic
Rapini
Chicoria
Texas mustard
Nettles
Red romaine
Arugula
Cilantro

Week 9:

Cabbage
Baby bok choy
Arugula
Green garlic
Cilantro
Mizuna
Texas mustard
Baby dill
Tat soi
Chamomile
Red and green romaine

Recipe: Quite possibly the healthiest pizza in the world except for all the cream and cheese

4 Mar

Pizza night!  We had a lot of greens building up so I wilted a bunch of them and put them on top of pizza – that’s the healthy part.  The base of the pizza is mushrooms in cream sauce, not so healthy, but I think the greens make it OK.

Ingredients for the mushroom sauce

  • 2 shallots, sliced
  • 1 container of mushrooms, thinly sliced
  • some heavy cream
  • butter

Melt some butter in  a large saucepan and saute shallots until softened.  Add the mushrooms and some more butter and gently saute until the mushrooms give up their liquor and the water evaporates – but don’t get the mushrooms too brown.  Add some cream and heat until it bubbles, turn on the heat and set aside.

Ingredients for the greens

  • 1 bunch dandelion greens, cleaned and chopped
  • 1 bunch beet greens, cleaned and chopped
  • 2 bunches mustard greens, cleaned and chopped
  • 1 stalk green garlic, sliced
  • 2 garlic cloves, chopped

Saute the garlic in some olive oil in a large pot until softened.  Add the greens in bunches, adding more as they wilt.  Add some S&P and red pepper flakes to taste.

To assemble the pizza

Stretch out the dough on a pan and spoon the creamy mushrooms over the dough.  Top with a light scattering of cheese, then top with the greens.  Top with a little more cheese and cook as directed.  Yum!

Recipe: Beet & Goat Cheese Salad

1 Mar

Nothing mind blowing here in terms of flavor profiles, etc.  but this was a tasty salad!  Inspired by this recipe from the NY Times we used lots of greens and all our beets.  I don’t think i’ve ever actually cooked beets, but the NY Times technique made it mess-less and quick.

Ingredients for roasted beets

  • 3 beets, peeled, and cut into 1/2 inch cubes
  • olive oil
  • red wine vinegar

Preheat the oven to 375.  Toss the beets in the oil & vinegar, salt & pepper.  Spread out in a single layer on a foil-lined baking sheet and cover with another piece of foil.  Crimp the edges a bit to make a packet and cook for 20 minutes.  Remove the foil lid, stir the beets around and cook for another 15-20 minutes, or until the beets are done.

Ingredients for the salad

  • 2 bunches arugula
  • red wine vinegar
  • olive oil
  • 2 t chopped tarragon
  • 1 large clove garlic, chopped
  • goat cheese, to taste

Wash and dry arugula well.  In a small bowl, combine vinegar, oil, tarragon and garlic and whisk to combine.  Toss with salad and salt & pepper.  Crumble goat cheese and toss with salad.  Plate salad, top with more goat cheese, beets, and garlic bread.