01 Mar

Stir-Fry It! The Anything Goes Meal!

Greens love the cool weather of spring. Here is a basic recipe for using a bunch of greens, usually the first items to appear in a CSA share, at the farmer’s market, and in your garden. Serve with rice or noodles.

Ingredients (or whatever other vegetables you have kicking around)

1 bunch scallions, chopped
1 bunch green garlic tops, chopped
½ lb of carrots
1-2 cups of snow peas, sugar snap peas, or green beans
1-2 bunches of greens (think tat soi, Chinese cabbage, pac choi, or Swiss chard, beet tops or kale), coarsely chopped
Tofu or chicken, cut into 1 inch cubes

Sauté your tofu or chicken in oil and turn a few times, until golden and cooked through. Remove from pan. Sauté your carrots until mostly tender, then add the peas or beans, scallions, and garlic greens. Add the chopped up leafy greens and cover until they wilt down. Add your stir fry sauce, stir to coat the vegetables, and heat through for s few minutes. Spoon over noodles or rice.

 

 

05 Sep

Late-Summer Minestrone

Here’s a great soup recipe to freeze!

Late Season Minestroni

Late-Summer Minestrone

Yield: 6 to 8 servings.

1/4 cup extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, chopped
2 young carrots, peeled, cut into 1/2-inch dice
1 cup celery, chopped thinly
2 small zucchini, green or yellow, cut into 1/2-inch dice
1 sprig fresh rosemary, chopped
2 ears fresh corn, shucked and cut off the cob
1 cup fresh green beans, trimmed and cut into 1-inch pieces
1 quart chicken or vegetable stock, plus 2 cups water
4 large, ripe tomatoes chopped (about 2 cups)
125 g. (1/4 regular package) whole-wheat spaghetti
1/4 cup chopped basil leaves, loosely packed plus more for garnish
Freshly grated Parmesan cheese for serving (optional)

1. Put 3 tablespoons oil in a large, heavy-bottomed pot over medium-high heat. When hot, add onion, garlic, carrots, celery, rosemary and zucchini. Cook, stirring, until vegetables soften somewhat, 5 minutes or so.

2. Add fresh corn and beans. Cook, stirring, for a minute or two, then add stock, water and chopped tomatoes; bring to a boil, then lower heat so mixture bubbles gently. Cook, stirring occasionally, until vegetables are quite soft and tomatoes broken up, about 10 minutes.

3. Add 1/2 cup basil and whole-wheat spaghetti. Cook another 5 to 7 minutes longer, stirring occasionally. Taste and season with salt and pepper.

To serve: ladle into bowls and drizzle with olive oil. Tear a few basil leaves and drop them in. Serve with fresh Parmesan, if desired.

 

 

01 Sep

Moroccan Carrot Radish Salad

Shredded salads are incredibly quick and easy, when you use the food processor. In this one, the peppery kick of radishes and sweet crunch of carrots are enhanced with the tangy lemon dressing. Sort through the radish leaves, discarding any wilted ones, and chop the good ones to toss with the salad.
Ingredients
• 4 large carrots
• 4 large red radishes
• Radish leaves, chopped, or spinach
• 3 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 1/4 cup toasted pumpkinseeds
• 1/4 cup toasted, unsalted peanuts (optional)
• 2 ounces crumbled feta cheese
Preparation
Grate the carrots and radishes coarsely. Wash and sort the radish leaves, and chop or julienne. Put them in a bowl. In a small bowl, whisk the lemon juice and cumin, cinnamon, and salt. Whisk in the olive oil gradually. Pour the dressing over the carrots and toss to mix. Just before serving, add the pumpkinseeds, peanuts, and feta cheese and toss.