Grated Root and Apple Salad
Great with Kohlrabi or Salad Turnips!
1 cup grated raw turnips or kohlrabi
1 cup peeled and grated tart green apples
1/2 cup chopped fresh parsley
(or herb of your choice!)
Juice of 1 large lemon
1 Tbsp olive oil
salt and freshly ground black pepper
Combine everything, toss, cover, and chill!
Recipe from Sundays at Moosewood Restaurant
Sauteed Greens with a Kick
An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!
1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste
Optional
Lamb sausage or crispy bacon in pieces
Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.
For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.
Great for brunch or a dinner side!
Red Lentil Soup
2 cups red lentils, picked over & rinsed well (about 1 pound)
1 Tbsp tumeric
4 Tbsp unsalted butter
Sea salt
2 tsp ground cumin
1 small onion (or more), chopped
1 1/2 tsp yellow mustard seeds
1 cup cilantro, chopped
2-3 limes (or lemons)
Optional tasty toppings!
Large bunch of greens (spinach, mustard, beet greens, collards, etc), chopped
Brown Rice
Greek Yogurt
Wash lentils well in clear water. Drain. Put lentils in large pot with 7 cups water, tumeric, 1 tsp butter, and 2 tsp salt.
Bring to a boil, lower heat, and simmer 20 minutes. Add 1 tsp cumin, the juice of one lime and half of the chopped onion. Continue cooking until the lentils are tender, about an hour or less, depending on how you like them.
Add water if the mixture is getting too thick.
In a small skilled, melt 2 tbsp butter and cook 1/2 small onion, 1 tsp cumin, and the mustard seeds until they are just brown and the seeds pop. Stir in the cilantro, heat for a few seconds.
Add cilantro mixture to the soup, then add lime juice to taste. Adjust any seasonings to taste.
To serve:
Serve the soup plain or topped with rice, cooked greens, and yogurt.
Recipe from gardener Janet Wells Greene, of the 6th Street Community Garden in Newark, Ohio.
Chard Soup
1 medium onion, finely chopped
1 Tbsp olive oil
4-6 large chard leaves, stalks separated
(slice leaves into bite-sized pieces, slice stalks into 1/2 inch pieces)
2 cloves garlic, minced
32 ounces vegetable broth
15 oz diced tomatoes
15 oz any white bean, rinsed and drained
1 large potato, diced
1 tsp balsamic vinegar
salt and pepper to taste
Saute onion in oil over medium heat, 5-7 minutes.
Add chard stalks, stir and saute until they start to soften.
Add garlic and chard leaves. Cover and stir occassionally, cook on medium heat 10-15 minutes.
Add broth, tomatoes, beans, and potato, plus one cup water.
Add the vinegar and season with salt and pepper.
You can top with cheese or crumbled fresh Kale Chips.
Great served with toasty fresh bread!
Kale Chips
1 large bunch of Kale
1-2 Tbsp extra virgin olive oil
1 Tbsp sherry vinegar
1/2 tsp sea salt
Preheat oven to 300 degrees.
Wash kale, let dry (or use salad spinner), and cut leaves from stems.
(The drier your kale is when you pop it in the oven, the better. Wet kale leads to soggy chips!)
Tear kale into large pieces.
Place kale in large bowl with olive oil and sherry vinegar. Toss to coat.
Spread kale in a single layer on a baking sheet.
Bake at 300 degrees for 10 minutes, rotate baking sheets, and bake another 15 minutes or until leaves are crispy.
Remove from the oven, sprinkle with salt, and serve.
Tasty also with parmesan cheese sprinkled on top or other herb combinations immediately after removing from the oven.
Simple Pac Choi & Radish Slaw
1 head Bok Choi or two small Pac Choi, washed,stems and leaves separated
1 bunch D’Avignon or other radishes, tops removed
Dressing:
1/4 cup olive or sesame oil
3 tablespoons tamari or shoyu soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger
Slice Choy and radishes into thin vertical slices.
Mix the dressing ingredients together. Toss radishes, bok choy stalks, and leaves with the dressing. Add more lime or tamari to taste.
Adrienne’s Salad Dressing
1/3 c. olive oil
2/3 c. rice wine vinegar
3 cloves garlic, minced
2 Tbsp stone ground mustard
2 Tbsp chopped fresh herbs (sage, thyme, marjoram, cilantro, etc)
Add all ingredients to a jar, shake up, and serve over fresh greens of all kinds. Delicious over arugula, spinach, baby lettuce heads, and our salad mix!
Spinach and Herb Frittata
5-6 eggs
1/4 c milk
1 tsp salt
1/2 coarsely ground black pepper
2-3 c. chopped fresh spinach
1-3 Tb chopped fresh herbs
(sage and thyme)
1/3 c. grated cheese
Butter or olive oil
Prepare a 12inch cast iron skillet by heating over medium heat on the stovetop.
Chop fresh spinach coarsely and grate your favorite melting cheese (cheddar, gouda, or feta are some we especially like!)
Whisk eggs, milk, salt, and black pepper together in a mixing bowl until well combined and frothy.
Add your freshly chopped herbs to taste.
When skillet is evenly heated, add in butter or olive oil generously.
Add your chopped spinach, stir briefly to coat with oil. Add your grated cheese to the egg mixture, saving out a handful, and pour mixture over the spinach in the skillet. Sprinkled extra cheese on the top.
Cover the skillet and let cook for 10 or so minutes, until the eggs are set.
Remove from heat and serve!
This is a delicious breakfast or lunch meal with a mini head lettuce, sliced in half, drizzled with Adrienne’s salad dressing, and a few sliced d’avignon radishes.
Theme by Anders Noren — Up ↑