- 2 tablespoons oil
- 1 small onion, chopped (3/4 C)
- 2 garlic cloves, minced (2 tsp)
- 1 jalapenos or 1 serrano chili, minced (optional)
- 1/4 teaspoon cumin seed
- 1/8 teaspoon oregano
- 1/4 cup tequila
- 12 ounces swiss chard, trimmed
- 8 (6 inch) corn tortillas
- 1 cup light monterey jack cheese, grated
- 2 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 10 to 12 cups red chard (2 bunches trimmed and coarsely chopped)
- Grated nutmeg, to your taste
- Coarse salt and pepper
- 2 tablespoons red wine or cider vinegar
Make sure your greens are very dry before preparing recipe. Also, wash and chop them when you come home from the farm, then they are ready for you to cook up even quicker.
Heat the oil in a large nonstick skillet over medium-high heat. Add onions and toss 2 minutes, then addchard in bunches and keep it moving as it wilts up a bit – you are just searing it up. The greens should remain crisp and crunchy. Wilting them all and searing them up should take no more than 3 to 4 minutes. Season the greens with nutmeg and salt and pepper, to taste. Douse the pan with a little vinegar and remove from heat. Toss to cook off vinegar and serve the greens hot.
Thanks to Robin from Mister Bagel in Brunswick for this one…
5 medium zucchini grated
3 eggs, well beaten
1/3 cup all-purpose flour
pepper, onion, garlic, to taste
herbed tomato sauce
favorite pizza toppings, cheese, meats, etc.
Preheat oven 450°F.
Drain the grated zucchini in needed. Place the zucchini pulp in mixing bowl with eggs, flour and seasonings. Mix thoroughly.
Spread the mix onto a shallow oiled pan and bake for 8 minutes.
Remove from oven. Top with pizza sauce and favorite pizza toppings.
Return to oven and bake an additional 15 to 20 minutes at 350°F until cheese is browned.
These vegetables are made for grilling/pan searing. Remove the stems and ends and slice longways, about 1/4 inch thick. Brush with olive oil that has salt, pepper and paprika (optional). The grill or pan should be very hot before adding the squash. Resist the urge to turn them until they are well browned/starting to blacken -about 4 minutes.
Pull them off the heat and drizzle with more olive oil that has been blended with fresh basil leaves.
This is our favorite traditional Basil Pesto, adapted from Mark Bittman
2 cups loosely packed basil leaves
Salt
1 clove garlic
2 Tablespoons pine nuts/walnuts
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
Process the basil, salt nuts and half the oil. Scrape down the bowl and add the remaining oil slowly while continuing to process. If you are eating right away add the cheese and toss with pasta, rice or potatoes. Spread on grilled or broiled chicken or fish for great results. If you want to freeze some for the dark months ahead pack the pesto (without the cheese) into zip-locks, ice cube trays or any other freezable container that will provide you with a good portion to thaw later. Add the cheese to the thawed mixture.
(adapted from Joy of Cooking)
20-30 Sprouts halved lengthwise (cutting the stem)
4 Tablespoons butter o2 2 Tablespoons butter and 2 tablespoons olive oil
3-4 cloves of garlic, crushed or minced
2-3 tablespoons grated parmesean cheese
Warm the butter/oil in a skillet over medium heat and brown the garlic. Remove the garlic and add the sprouts cut side down. Cover and cook for 15 to 20 minutes until tender. Remove to a dish and top with cheese.
(adapted from the Joy of Cooking)
3 Tablespoons Butter
1/4 cup chopped, toatstes nuts (walnuts, hazelnuts, almonds or pecans)
1 pound of Brussels sprouts (about 2 cups)
With a knife make a shallow “x” on the bottom of each sprout (this helps them steam evenly). Steam them for 10-15 minutes, remove from heat and cut each sprout in half. While these are cooking toast the nuts in a dry skillet until they smell fragrant. Melt butter on medium heat until it begins to bubble and add brussels and toss evenly to coat. turn carefully for 3-5 minutes and remove to a dish. Top with nuts and serve.
1 tablespoon sesame seeds
4 cups thinly sliced Napa or Red cabbage (from about 1/2 large head)
1/2 cup thinly sliced green onions
3 tablespoons rice vinegar
2 tablespoons peanut oil
1 tablespoon minced peeled fresh ginger
1 teaspoon oriental sesame oil
1 teaspoon sugar
Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.
2 1/2 cups water
1/3 cup tamari or soy sauce
2 cups rice syrup or 1 cup maple syrup
1/3 cup brown prepared mustard
Heat water and tamari in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add syrup and return to boil. Turn off heat and whisk in mustard. Drizzle over stir fry or use as a dipping sauce.
2 1/2 Tablespoons sesame oil (toasted is best)
1-2 cloves garlic
1 Tablespoon ground cumin
1/2 teaspoon red pepper
1 1/2 cups peanut butter
2 1/2 Tablespoons tamari or soy sauce
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
Heat oil in a heavy pan on medium with cumin, garlic,
red pepper, for a few minutes until fragrant. In a blender or food processor slowly blend together the oil mixture from the pan with the remaining ingredients, adding the water slowy until the consistency is like heavy syrup. Drizzle over you favorite stir fry or make kale sing a new song.
