Sesame Ginger Beet Greens
Here's a fun recipe for your beet greens or kale.
1/2 tbsp sesame seeds
4 cups loosely packed beet greens
1 tsp extra-virgin olive oil
1 clove garlic, minced
1 tsp grated gingerroot
1 pinch salt
1/2 tsp sesame oil
In small skillet over medium heat, toast sesame seeds until golden, about 3 minutes; set aside.
Trim stems from small young beet greens or remove centre rib from larger mature beet greens.
In large skillet, heat oil over medium-high heat. Add beet greens, garlic, ginger and salt. Cover and steam until greens are wilted, about 3 minutes. Drizzle with sesame oil; sprinkle with reserved sesame seeds.
Pasta with Garlicky Red Kale
This is a quick and easy dinner, a great healthy last-minute option. Add in some more veggies to bulk it up - carrots would be a great addition! Feel free to use your red chard in this recipe.
1 pound pasta, whatever shape you like (but chunky ones will match up better with the kale)
?1 pound red kale, stems removed, leaves cut into 1- to 2-inch sections
1/2 cup olive oil
?5 garlic cloves, peeled and minced or pressed
?1/2 teaspoon red pepper flakes or 1 teaspoon finely chopped jalapeno, more or less to taste
?About 1 heaping teaspoon Kosher salt (or more to taste)
To serve: Grated Parmesan or Romano cheese
Bring a large pot of salted water to a boil. Add pasta and five minutes before its cooking time is up, add the kale. It will seem like too much for the water, but with a stir or two, the rabe should wilt and cook alongside the pasta. Drain kale and pasta together and pour into serving bowl. In the same pot or a tiny one, heat the olive oil with the garlic, pepper or pepper flakes and Kosher salt over moderate heat, stirring frequently for 3 to 4 minutes, or until the garlic becomes lightly golden. Pour mixture over pasta and toss to evenly coat. Shower with freshly grated cheese and eat at once.
Butternut Squash (or other Winter Squash!) and Radicchio Papardelle
In this healthy pasta dish sweet winter squash temper the bitter edge of the radicchio. Gourmet January 2009. Serves 4-6 as a main course.
1/2 stick unsalted butter (you can use 1/2 of this with good results)
2 tablespoon olive oil
1/3 cup pine nuts (walnuts would be great too)
1 pound butternut or other orange winter squash, peeled and cut into 1/2-inch cubes (about 2 1/2 cups)
3/4 pound radicchio, cored and thinly sliced
1 (8-to 9-ounces) package pappardelle (preferably egg pasta), broken into large pieces
1/2 cup coarsely grated ricotta salata or Parmigiano-Reggiano (1 ounce)
Substitute chicken broth for the 1 cup of cooking water below
Add 1/2 red onion sliced thin to the skillet at the same time as the radicchio.
Melt butter in a 12-inch heavy skillet over medium heat, then continue to cook until it is golden brown, about 2 minutes. Add oil, then nuts, and cook, stirring, until nuts are golden, 1 to 2 minutes. Transfer with a slotted spoon to a plate.
Add squash to skillet and cook over medium heat, stirring occasionally, until golden and just tender, 6 to 8 minutes. Add radicchio and 1/2 teaspoon each of salt and pepper and cook, stirring, until wilted and just tender, about 3 minutes.
Meanwhile, cook pappardelle in a pasta pot of boiling salted water (2 tablespoon salt for 6 quarts water) until al dente. Reserve 1 cup cooking water, then drain pasta. Add pasta to radicchio mixture with 1/2 cup cooking water and toss over low heat until heated through, 1 to 2 minutes. Add more cooking water to moisten if necessary. Serve topped with nuts and cheese.
Sauteed Radicchio with Honey and Balsamic Vinegar
Serve this simple side of sauteed radicchio with chicken, steak, or sausages.
2 heads radicchio, cored and torn into bite-size pieces
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons balsamic vinegar
1 tablespoon honey
Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.
Cilantro and Potato soup
This is a delicious, satisfying soup. Like most soup recipes, there is lots of room for improvisation here with some options given below.
2 TB olive oil or butter
2 medium onions, finely chopped (or 2 leeks)
4 garlic cloves, finely chopped
1 quart chicken broth (or vegetable broth)
2 medium potatoes, peeled and coarsely chopped
salt and pepper
1 pinch red pepper flakes
2/3 cup fresh cilantro, finely chopped
Saute onion and garlic slowly until tender. Add the broth, potatoes. Cook til the potatoes are tender about half an hour. Add most of the cilantro leaving a few tablespoons for garnish. Use an immersion blender or food processor to puree. Serve hot or cold, and garnish with the remaining fresh cilantro. Add a squeeze of fresh lime juice before serving.
Optional: add 1 diced, seeded jalapeno pepper along with the broth and potatoes. Add up to 1/4 cup of cream to soup just before serving. Add a couple chopped scallions to the soup after pureeing.
Carrot, Apple, and Fennel Slaw
1/2 cup plain nonfat yogurt
2 tbsp white-wine vinegar
1/2 tsp celery seeds
1/4 tsp coarse salt
1 tbsp freshly chopped tarragon, or 1 tsp dried
1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
1 fennel bulb, cut into 3-by-1/4-inch matchsticks
1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges
Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.
Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.
Warm Butternut and Chickpea Salad with Tahini Dressing
If you have any leftovers of this it will store great in the fridge for a few days.
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste
Preheat the oven to 425°F. In a large bowl, combine the butternut squash, garlic, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.
Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.
To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.
You could really add any grain to the salad to make it a bit heartier. We had wheat berries on hand which added a great chewy texture to the salad; quinoa or barley would also work great.
Mom’s Apple Cake
This recipe comes from the Smitten Kitchen blog.
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups pastry flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar, sub in some maple sugar if desired
1/4 cup orange juice
2 1/2 teaspoons vanilla
1 cup walnuts, chopped (optional)
Preheat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into chunks. Toss with cinnamon and sugar and set aside.
Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 1/2 hours, or until a tester comes out clean. Cool completely before running knife between cake and pan, and unmolding onto a platter.
Soft Brown Sugar and Maple Sugar Cookies
These cookies are to die for! If you have a chance to pick up some maple and sea salt butter made by VT Creamery I would highly recommend it but they can of course be made with regular butter.
2 1/4 cups flour
1/4 cup cornstarch
2 teaspoons cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter at room temperature
8 tablespoons (1/2 cup) Vermont Creamery Cultured Butter blended with Maple & Sea Salt, room temperature
3/4 cup brown sugar, lightly packed
1/2 cup sugar
2 teaspoons vanilla
1/2 cup maple sugar for dusting
Preheat oven to 375º F and line a baking sheet with parchment paper. Set aside. In a small bowl, combine flour, cornstarch, cinnamon, baking soda and salt and set aside.
In a large bowl, using an electric mixer, cream together both butters and sugars until light and fluffy, or several minutes. Add vanilla and egg and mix to combine. Add flour mixture until combined.
Scoop dough onto the prepared sheet, leaving about 2 inches between cookies.
Bake about 12 minutes or until edges are lightly brown. Let cool on the sheet for several minutes, then transfer to a wire rack and let cool completely. Pour maple sugar into a small bowl and dip the tops of each cookie the maple sugar. Store in an airtight container at room temperature.