Author: Adrienne Lee (Page 4 of 6)

Garlic Scape Pesto

March 4, 2015 /
Garlic Scape Pesto 

1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese

1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop

1–2 tablespoons freshly squeezed lime or lemon juice,

1 bunch roughly chopped scapes

3/4  cup olive oil

salt and pepper to taste

 

Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.

 

Arugula Pesto

March 4, 2015 /
Arugula Pesto

2 cups  Arugula

1/3 cup  Extra Virgin Olive Oil

¼ cup  Raw Sunflower Seeds

¼ cup  Cilantro or parsley

3 cloves Garlic or garlic scapes

4 tsp Sea Salt

Blend and enjoy!

BEET PESTO!

March 4, 2015 /

BEET PESTO!

If you are running out of ideas for the beets here is a great way to use up a bunch!

2 cups pureed, cooked and peeled beets

1/4 cup Organic Extra Virgin Olive Oil

1/3 cup Organic Raw Sunflower Seeds

¼ cup Organic Parsley

¼ cup Organic Basil Leaves

4 cloves Organic Garlic

1 ½ tbsp. Organic Balsamic Vinegar

½ tsp Sea Salt

½ tsp ground pepper

 

In a food processor blend garlic, parsley, basil and sunflower seeds. Then add the cooked beets, oil, vinegar, salt and pepper and puree until thoroughly mixed but be sure to not over blend it to a soupy consistency.

Note: Most herbs work for this recipe as substitutes. I often substitute more parsley for the basil or cilantro.

makes 2 to 3 cups pesto

Fresh Kale and Mango Salad

March 4, 2015 /

Fresh Kale and Mango Salad

From Aarti Sequeira, Food Network

 

1 bunch kale, stalks removed and discarded, leaves thinly sliced

Juice from one large fresh lemon

¼ cup extra-virgin olive oil plus extra for drizzling

Course salt

2 teaspoons honey

Freshly ground pepper

¼ cup toasted pumpkin seeds (or almonds/pecans)

 

In large serving bowl, add the kale, half the lemon juice, a drizzle of oil and a little salt. Massage the kale until it stars to soften and wilt, 2 to 3 minutes. Set aside.

 

In a small bowl, whisk remaining lemon juice with honey and lots of fresh ground pepper. Stream in the ¼ cup oil while whisking until a dressing forms. Adjust to taste.

 

Pour dressing over kale and add mango and seeds or nuts. Toss and serve.

KALE WITH CANNELLINI BEANS

March 4, 2015 /

KALE WITH CANNELLINI BEANS

From Vegetarian Cooking for Everyone, Deborah Madison

Serves two 

 

1 bunch kale or mixed greens, stems removed                   1 tsp chopped rosemary

Salt and freshly milled pepper                                           ¼ cup dry white wine )

1 bunch scallions, finely diced or 1/2 c. onion                  ¾ cup cooked cannelloni beans, rinse well if canned

1 tbsp olive oil                                                                               ( we often substitute with navy beans)

2 plump garlic cloves, minced                                            Freshly grated Parmesan, optional

Pinch of red pepper flakes

 

Simmer kale in salted water until tender, 5 to 7 minutes. Drain, reserving the cooking water, and chop the leaves. In a large skillet, sauté the onion in the oil with the garlic, pepper flakes, and rosemary for about 3 minutes. Add the wine and cook until it’s reduced to a syrupy sauce. Add the beans, and enough cooking water to keep the mixture loose. Heat through, taste for salt and season with pepper, and serve with a dusting of Parmesan.

 

Ken’s Kippers and Kale Salad

March 4, 2015 /

Ken’s Kippers and Kale Salad

This is a great alternative to a tuna salad and can be put in a sandwich or eaten by itself.

 

Ingredients:

1 or two tins (6oz) of Kippers (drain liquid out of can)– I like the Bar Harbor brand you can get at most health food stores, or even Reny’s sometimes.

½ red onion diced

3 garlic scapes (optional) diced

½ bunch kale, chopped into thin strips (other greens like chard, arugula, spinach also work)

1 tbsp. whole grain mustard

2 +tsp.  balsamic vinegar

2 tsp.  olive oil.

 

Directions: 

Mix all ingredients together in large bowl and put on bread or use stand alone!

Sesame & Peanut Noodle Salad

March 4, 2015 /
Sesame/Peanut Noodle Salad

(Courtesy of Shareholder Allison Smith)

Ingredients

8 oz.         buckwheat soba noodles

SAUCE

1/4 cup   peanut butter, tahini, or a combination of both

3 tbsp.     tamari

2 tbsp.     vinegar (wine, rice or cider)

1 tbsp.     dark sesame oil

1 tsp.       hot chili oil or to taste (optional)

VEGETABLES

1/4 cup   noodle water

1 head     Chinese cabbage, finely sliced  If the cabbage is really big, just

use the top 3/4 and use the base in another dish.

1 bunch   scallions, chopped — save some for garnish

At least half of one big daikon radish, can thinly slice lengthwise D’avignon Radish as a substitute

Shredded carrot and/or salad turnip and/or red radishes (optional)

 

* Cook the noodles in boiling water, drain (removing 1/4 cup of the water for the sauce) and   rinse.

* Buzz sauce ingredients in blender or whisk together in a big bowl.

* Cut up and shred the vegetables and toss well with noodles and sauce.

* Serve it up garnished with chopped scallions.  Sprinkle with chopped peanuts

or sesame seeds if you like.

Serves 4 – 6.  Makes a great meal with edamame.

Kohlrabi ‘n’ Carrot Slaw

March 4, 2015 /

Kohlrabi ‘n’ Carrot Slaw

~ from Farmer John’s Cookbook~ Angelic Organics

Serves 2 -3

 ½ lb             kohlrabi (about 2-3 medium bulbs) peeled, grated

1 med            carrot, grated

½ cup            red bell pepper, diced

¼ cup            red onion, chopped

1 Tsp.            chopped fresh thyme

1 med            garlic clove, minced

¼ cup            sour cream

5 Tbls.            extra virgin olive oil

2 cups            wine vinegar

¾ tsp.            chili powder

¼ tsp.            salt & 1/8 tsp black pepper

Toss the kohlrabi, carrots, bell pepper, onion, thyme, and garlic in a medium bowl.

   Whisk the sour cream, oil, vinegar, chili powder, salt, and pepper in a medium bowl.

   Pour dressing over vegetables, toss to coat. Cover and refrigerate for 2 hrs. before serving.

Summer Cole Slaw with Kohlrabi

March 4, 2015 /

Summer Cole Slaw with Kohlrabi

Serves 2 to 3

* 2 to 3 cups shredded cabbage                             * 4 tbsp apple cider vinegar

* 1 to 2 Kohlrabi peeled and shredded                 * 1 tbsp honey

* 1/3 cup mayonnaise                                                   * 2 tbsp minced cilantro or dill

* ½ tsp salt to taste and fresh ground pepper

 

  1. Toss the cabbage and kohlrabi in a large bowl
  2. Mix the mayonnaise, vinegar, honey and herbs in a small bowl. Pour the dressing over the cabbage; toss to combine. Stir in the salt and pepper to taste. Chill until ready to serve.

Kohlrabi Pancakes

March 4, 2015 /

Kohlrabi Pancakes:

2 to 3 kohlrabi, peeled

1 small onion, very finely chopped or grated on the large holes of a box grater

1 small green chili, ribs and seeds removed, finely chopped    or 1⁄4 teaspoon dried red pepper flakes (optional)

1 egg, lightly beaten

1⁄4 cup (or more) all-purpose flour

1⁄2 teaspoon ground coriander

1 tablespoon butter

2 tablespoons extra virgin olive oil

Salt and freshly ground pepper

 

1. Grate the peeled and trimmed kohlrabi on the large holes of a box grater. Wrap the grated kohlrabi in a clean dishtowel and squeeze until most of the excess moisture has been removed.

2. In a medium bowl, mix the shredded kohlrabi, chopped or grated onion, optional chilies or chili flakes, beaten egg, flour, coriander and salt and pepper to taste. Mix until just combined. Add additional flour by the teaspoon if batter seems too wet (mixture should be somewhat firm).

3. In a large, heavy frying pan, heat the extra virgin olive oil and the butter over medium-high heat until the butter stops foaming. Add ladlefuls of the pancake batter (about 1⁄3 of a cup at a time) to the pan, gently pressing down on the cakes with the back of a spatula. Cook kohlrabi pancakes until crispy and golden brown on each side.

4. Drain on paper towels and serve with sour cream, crème fraîche, yogurt or applesauce.
Note: The original recipe includes 1⁄2 teaspoon of ground ginger, which you might like to try in place of the coriander. Chopped cilantro or parsley would also be a nice addition.

Makes 4 generously sized pancakes.

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