Tag: Chard

Miso Greens Dressing

Miso Greens Dressing

1 Tbsp white or yellow miso
2 Tbsp seasoned rice vinegar or 1 Tbsp rice vinegar and 1 Tbsp lime juice
1/2 tsp grated fresh ginger
1 small garlic clove, minced
pinch of cayenne
2 Tbsp dark sesame oil
2 Tbsp peanut or grapeseed oil
2 Tbsp yogurt

Combine miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add remaining ingredients and whisk until thoroughly combined.

Toss with greens of your choice, also a good dressing to add to rice.

The dressing will keep for a week in the refridgerator, so make a big patch you can use throughout the week.

Recipe from the New York Times 

Red Lentil Soup

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

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!

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