10 Oct

Barley with Spring Greens

A wonderful way to enjoy your fresh spring greens

Ingredients
1 1/2 cups chicken or vegetable broth
1/2 cup pearl barley
1 tablespoon extra-virgin olive oil
1 bunch scallions, thinly sliced
3 cloves garlic, slivered
10 cups loosely packed torn mixed greens, such as spinach, Swiss chard, kale, tatsoi, mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
Directions
1. Bring broth to a boil in a medium saucepan over high heat. Add barley and return to a boil. Reduce heat to low, cover, and simmer for 45 minutes, or until tender.
2. Meanwhile, heat oil in a large saucepan or Dutch oven over medium-high heat. Add scallions and garlic and cook, stirring frequently, for 3 minutes, or until scallions are wilted.
3. Add the greens, salt, and pepper. Cook, stirring, for 3 minutes, or until just wilted.
4. Fluff the barley with a fork and stir into the greens.

01 Oct

Sweet Beet Dressed Slaw

4 servings

Ingredients
• 1/3 cup extra-virgin olive oil, plus 3 tablespoons
• 2 small to medium-sized red beets, peeled and grated
• Salt and freshly ground black pepper
• 2 heaping tablespoons Dijon mustard
• 3 tablespoons red wine vinegar
• 3 tablespoons chopped fresh dill
• 8 to 10 radishes, julienned
• 1/2 small head red cabbage, thinly shredded (can substitute green cabbage)
• 3 bias cut scallions
• 2 rounded spoonfuls dill pickle relish

Directions

Preheat a medium size skillet over medium-high heat with 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Once you see the oil ripple in the pan add the grated beets, season with some salt and pepper and cook stirring every now and then until they are tender, about 5 minutes. Transfer the beets to a bowl and let them cool down a bit. Add the mustard and the vinegar to the beets. Whisk in the remaining extra-virgin olive oil in a slow and steady stream. Add the fresh dill, radishes, shredded cabbage, sliced scallions and relish and toss to combine, taste and adjust seasoning with salt and pepper. Serve now or the next day.

 

01 Oct

Potato, Bacon, and Greens Frittata

You can substitute sliced Canadian bacon for a lower-fat alternative in this hearty Spanish egg dish.

Serves: 6

Ingredients

1 1/4 cups roasted or boiled potatoes, cut into 1/2 inch cubes
3/4 cup cooked greens, such as mustard or kale, chopped
2 slices crisp cooked bacon, crumbled (optional)
1 1/2 tablespoons olive oil
2 large sweet onions, thickly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons balsamic vinegar
8 large eggs, lightly beaten

Directions
1. Preheat oven to 350º. Heat oil in a cast iron skillet with ovenproof handle over medium heat. Add onions, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, turning with tongs, 10 minutes, or until well browned. Stir in vinegar and cook 1 minute longer. Stir in potatoes, greens, bacon, and 1/2 teaspoon salt and 1/8 teaspoon pepper.

2. Pour eggs over vegetables and stir to blend. Cook over medium heat until mixture begins to set, 3 minutes. Place skillet in oven and cook until set, 15 minutes. Let stand 5 minutes. To serve, loosen around edges with rubber spatula and turn out onto platter.

01 Oct

Roasted Broccoli with Orange

This simple recipe with orange and garlic puts a zesty twist on your average broccoli dish.

Serves: 4

Ingredients
• 1 lb broccoli, tops cut into florets and stems peeled, quartered lengthwise, and cut into 2″ lengths
• 2 tbsp olive oil
• 2 cloves garlic, thinly sliced
• 2 tsp grated orange zest (optional)
• 1/2 tsp salt
• 2 tbsp orange juice (from 1/2 sml orange)

Directions
1. Heat oven to 425°F.
2. Line baking pan with foil. Put broccoli on pan and toss with oil, garlic, zest, and salt.
3. Spread in single layer and roast until edges brown and stems are tender, about 10 to 20 minutes depending on size. Don’t overcook. They should still be a little crunchy.
4. Toss with orange juice and season to taste with salt and pepper.