BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

BROCCOLI RABE AND CHICK-PEA PITA PIZZAS

2 lg. cloves 1/4 cup 1 can 1/2 cup 1 lg. bunch 1/2 tsp. 3 loaves 1/2 cup

garlic, sliced thin extra-virgin olive oil (19-oz.) can chick-peas, rinsed and drained water broccoli rabe, coarse and hollow stems discarded and the rest chopped (about 9 cups) dried hot red pepper flakes 6-inch pita, halved horizontally to form 6 rounds freshly grated Parmesan cheese (about 2 ounces)

Preheat oven to 400F. In a large heavy skillet cook garlic in oil over moderate heat, stirring, until pale golden. Transfer garlic and 1 tablespoon oil to a food processor. Add chick-peas, 1/4 cup water, and salt and pepper to taste and blend mixture until smooth.

Heat oil remaining in skillet over moderately high heat until hot but not smoking and cook broccoli rabe, turning it with tongs, until wilted. Add remaining 1/4 cup water and pepper flakes and simmer, covered partially, until broccoli rabe is crisp-tender and almost all liquid is evaporated, about 2 minutes.

Spread rough sides of pita with chick-pea puree and top with broccoli rabe and Parmesan. Arrange pita pizzas on a large baking sheet and bake in middle of oven 10 minutes, or until edges are golden. Serves 6 as an entre or 10 to 12 as an hors d'oeuvre.

Gourmet, December 1994

http://www.mariquita.com/recipes/broccoli%20raab.html

Sausages with Caramelized Red Onions and Radicchio

• 1 tablespoon butter
• 2 teaspoons olive oil, divided
• 2 medium red onions (about 10 ounces each), halved, thinly sliced (about 5 1/2 cups)
• 2 large heads of Chioggia or Treviso radicchio (about 20 ounces total), cored, thinly sliced (about 8 cups)
• 3 tablespoons balsamic vinegar
• 4 fully cooked chicken-apple sausages (about 3 ounces each)

Melt butter with 1 teaspoon olive oil in heavy large skillet over medium heat. Add red onions and cook until soft and golden brown, stirring often, about 25 minutes. Add radicchio and sauté until wilted, about 2 minutes. Add balsamic vinegar and cook over medium-high heat until liquid is absorbed, about 1 minute. Season to taste with salt and pepper. Keep onion-radicchio mixture warm while preparing sausages.

Heat remaining 1 teaspoon olive oil in another heavy large skillet over medium-high heat. Add chicken-apple sausages and cook until sausages are well browned and heated through, turning frequently, about 5 minutes.

Serve onion-radicchio mixture alongside sausages.

http://www.epicurious.com/recipes/food/views/Sausages-with-Caramelized-Red-Onions-and-Radicchio-241090

goat cheese and arugula over penne

INGREDIENTS (Nutrition)

* 5 1/2 ounces goat cheese
* 2 cups coarsely chopped arugula, stems included
* 1 cup quartered cherry tomatoes
* 1/4 cup olive oil
* 2 teaspoons minced garlic
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon salt
* 8 ounces penne pasta



DIRECTIONS

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Crumble goat cheese into a large serving bowl. Add arugula, cherry tomatoes, olive oil, garlic, and salt and pepper.
3. Drain pasta, and toss with goat cheese mixture.

creamy kohlrabi soup

Ingredients:

* 2 tablespoons butter
* 1 medium onion, chopped
* 1 pound kohlrabi bulbs, peeled and chopped
* 2 1/2 cups vegetable stock
* 2 1/2 cups milk
* 1 bay leaf
* Salt and black pepper

Preparation:

1. Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.

2. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.

3. Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Endive Beet & Red Onion Salad

Ingredients:

1/2 lb Raw Beets, trimmed
3 Heads of Belgian Endives, md
1 Red onion
1 T Dijon Mustard
1 T Red Wine Vinegar
3 T Vegetable oil
4 T Finely Chopped Parsley

Instructions:

1. Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender about 30 minutes.
2. Drain and let cool. Remove the skins and slice the beets.
3. Trim off the bottom of the endives and cut them into 1 1/2 inch strips.
4. Drop the pieces into cold water. Drain and pat dry.
5. Peel and slice the onion.
6. Combine the mustard, vinegar, salt and pepper in a salad bowl.
7. Add the oil and blend well with a wire whisk.
8. Add the beets, endive, onion and parsley. Toss well and serve.

Cherry Tomato Salad with Walnut-Tarragon Dressing

Ingredients

• 1 tablespoon balsamic vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons toasted walnut oil
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3 cups halved cherry tomatoes (about 1 1/2 pounds)
• 1 1/2 tablespoons finely chopped walnuts, toasted
• 1 1/2 teaspoons chopped fresh tarragon

Preparation

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add cherry tomatoes, chopped walnuts, and fresh tarragon, tossing to coat.

thanks, Sylvia

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622527

Carrot with Toasted Almond Soup

• 
  
• Ingredients:
  
• 
  
• 1 cup sliced shallots (about 4 large)
• 1 Turkish or 1/2 California bay leaf
• 1/4 teaspoon ground ginger
• Rounded 3/4 teaspoon curry powder
• 1 teaspoon chopped fresh thyme
• 1/2 stick (1/4 cup) unsalted butter
• 1 small boiling potato (3 oz)
• 1 1/2 lb carrots, peeled and cut crosswise 1/4 inch thick
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 cup apple cider (preferably unfiltered)
• 1 1/4 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup sliced almonds, toasted

Preparation

Cook shallots, bay leaf, ginger, curry powder, and thyme in butter in a 2- to 3-quart heavy saucepan over moderately low heat, stirring occasionally, until shallots are softened and pale golden, 6 to 8 minutes.

Meanwhile, peel potato and cut into 1/2-inch cubes.

Add potato to shallot mixture along with carrots, broth, cider, water, salt, and pepper and bring to a boil. Reduce heat and simmer, covered, until carrots are tender, 20 to 25 minutes. Discard bay leaf.

Purée soup in 2 batches in a blender until smooth, transferring as blended to a large bowl (use caution when blending hot liquids). Return to saucepan to reheat if necessary. Serve soup sprinkled with almonds.

thanks, Sylvia

http://www.epicurious.com/recipes/food/views/Carrot-with-Toasted-Almond-Soup-236394

eggplant parmesan

Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Method

1 Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant, salting, until all eggplant is in the colander. Weigh down the slices with a couple of plates and let drain for 2 hours. The purpose of this step is to have the eggplant release some of its moisture before cooking.

2 While the eggplant is draining, prepare tomato sauce. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to tasted and set aside.

3 When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. In a wide, shallow bowl, combine flour and breadcrumbs. Mix well. Pour beaten eggs into another wide shallow bowl. Place a large, deep skillet over medium heat, and pour in a a half inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.

4 Preheat the oven to 350°F. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.

5 Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.

6 Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving.

Serves 8.

http://elise.com/recipes/archives/000220eggplant_parmesan.php

Cheese Filled Eggplant With Tomato Pepper Sauce

Ingredients:

• 1 medium eggplant
• nonstick cooking spray or olive oil spray
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 cup diced roasted red peppers
• 2 large tomatoes, seeded, peeled, chopped
• 1/2 teaspoon dried leaf basil
• 1/4 teaspoon salt
• dash pepper
• ***Filling***
• 1 cup ricotta cheese
• 1/4 cup fresh shredded Parmesan cheese
• 1/2 teaspoon dried leaf basil
• 1 to 2 teaspoons fresh chopped parsley
• 1/4 teaspoon salt
• dash pepper

Preparation:

Remove ends from the eggplant. Slice lengthwise into 1/4-inch slices. Spray a large baking sheet with nonstick cooking spray or olive oil and arrange the slices on the baking sheet in a single layer. Spray the slices with nonstick cooking spray or spray or brush with olive oil. Broil until browned.

Heat the olive oil in a large skillet over medium heat; add onion and sauté just until tender. Add garlic and sauté for 1 minute longer. Add peppers, tomato, 1/2 teaspoon basil, 1/4 teaspoon salt, and a dash of pepper. Reduce heat to medium low, cover, and simmer, stirring occasionally, for about 5 minutes, until vegetables are softened.

Combine the filling ingredients, mixing to blend well.

Heat oven to 375°.

Spoon the tomato mixture into a 2-quart baking dish. Spoon a few teaspoons of the cheese mixture onto the end of each slice of eggplant. Roll up and place on the tomato mixture, seam-side down. Repeat with remaining eggplant slices. Cover the baking dish with foil and bake for 20 minutes.
Serves 4 to 6.

http://southernfood.about.com/od/eggplantrecipes/r/r80731a.htm

pork with bitter melon

This bitter melon recipe pairs two strong flavors - Chinese black beans and bitter melon, a vegetable with a strong chalky flavor. Bitter melon is a bit of an aquired taste - parboiling makes it less overpowering.

Pork with bitter melon could serve 3 to 4 as part of a multicourse meal, or make a main meal for 2 when served over rice.

http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelonpork.htm

Ingredients:

• 1 pound bitter melon
• 1/2 pound lean pork
• 1 1/2 teaspoons light soy sauce
• 2 teaspoons plus 1 tablespoon Chinese rice wine or dry sherry
• 1/2 teaspoon granulated sugar
• Pinch of freshly ground black or white pepper
• 1 1/4 teaspoons cornstarch
• 1/2 cup chicken broth
• 2 teaspoons cornstarch dissolved in 1 tablespoon water
• 1 tablespoon Chinese salted black beans
• 2 teaspoons finely chopped garlic
• 1 - 2 tablespoons vegetable or peanut oil, as needed
• 1/4 teaspoon Asian sesame oil
• Salt or pepper to taste, optional

Preparation:

Bring a large pot of water to a boil.

Cut the ends off the bitter melon and cut in half lengthwise (do not peel). Remove the seeds and pith from the middle of the melon with a small spoon. Cut the melon diagonally into thin, 1/4-inch slices.

Place the sliced bitter melon in the boiling water and parboil until it is just tender (2 - 3 minutes).Drain.

Cut the pork across the grain into very thin, 1/8-inch thick slices that are 1 1/2 - 2 inches long. Place in a bowl and add the soy sauce, 2 teaspoons rice wine or sherry, pepper, and cornstarch, stirring to combine and adding the cornstarch last. Let the pork stand while preparing the other ingredients.

In a small bowl, combine the chicken broth and 1 tablespoon sherry. In a separate small bowl, dissolve the cornstarch in 1 tablespoon water. Rinse the black beans to remove excess salt. Mash the beans with the side of a cleaver or the back of a spoon. In a small bowl, stir together the beans and chopped garlic with a small amount of water.

Heat 1 tablespoon oil in a preheated wok. When the oil is hot, add the bean/garlic mixture. Cook, stirring, for about 15 seconds until aromatic, then add the pork. Stir-fry for 2 - 3 minutes, until the pork turns white and is nearly cooked. Remove the pork from the pan.

Heat 1 to 2 teaspoons oil in the wok, as needed. When the oil is hot, add the bitter melon. Stir-fry for a minute, then pour in the chicken broth mixture. Add the pork back into the pan, stirring to mix everything together. Cover and simmer for 2 minutes.

Re-stir the cornstarch/water mixture. Push the other ingredients to the sides of the wok and add it to the chicken broth in the middle of the wok, stirring to thicken. Stir everything together, stir in the sesame oil, and season with salt or pepper if desired. Serve hot.

Bitter melon stir-fry

Ingredients:

• 1 pound bitter melon (about 1 1/4 melons)
• 1 tablespoon minced garlic
• 1/2 teaspoon chili pepper flakes
• 2 tablespoons oil for stir-frying
• 2 tablespoons soy sauce
• 1 tablespoon red wine vinegar or balsamic vinegar
• 1/2 teaspoon sugar
• a few drops sesame oil (optional)

Preparation:

To prepare the bitter melon, cut in half lengthwise, remove the seeds and cut on the diagonal into thin slices. Degorge the bitter melon by sprinkling salt over the slices and placing them in a colander to drain for 15 minutes. In a small bowl, mash the chili pepper flakes with the minced garlic.

Heat wok over medium high heat and add 2 tablespoons oil. When the oil is hot, add the minced garlic and chili mixture. Stir-fry briefly until aromatic (about 30 seconds).

Add the bitter melon. Stir-fry for about 2 minutes, then splash with the balsamic vinegar and soy sauce. Stir in the sugar. Cook for another 1 to 2 minutes, until the bitter melon is browning and beginning to soften. Stir in a few drops sesame oil if desired. Serve hot.

http://chinesefood.about.com/od/vegetablesrecipes/r/bittermelon.htm

Cabbage salad- possibly related to Carolina Slaw

because it's never too late for another cabbage recipe. thanks to Jeannette

1 head of cabbage shredded—about medium size

1 large carrot shredded—I used the large holed grater

1 large green pepper shredded—same technique as above—this gets a little messy by hand and the pepper breaks but it works okay.

1 small onion minced

Dressing:

1 cup of white vinegar or cider vinegar—I use cider

2 TBSP of sugar—many of the recipes call for as much as a ½ cup—this amount leaves it tart

1 tsp mustard seeds

1 tsp celery seeds

Salt to taste, black pepper, if you want

2/3 cup of vegetable or canola oil—added last

Combine shredded vegetables in a large bowl.

Combine vinegar, sugar, mustard seeds, celery seeds, salt and pepper in a small pan and heat to boiling

Cool dressing to warm and spoon over vegetables while stirring them to incorporate the seeds.

Pour oil over vegetables, continuing to stir.

There are elements of this that are really homestyle. My mom used celery seeds and mustard seeds much more than I do and almost always used cider vinegar.

Stuffed cabbage soup

http://sundaynitedinner.com/stuffed-cabbage-soup/

Ingredients:
2 tablespoons olive oil
1.5 lb ground beef, ground turkey or ground pork
1 teaspoon black pepper
3 1/2 teaspoons kosher salt
5 cloves of garlic, chopped
1 large onion, chopped
2 teaspoons fresh thyme or 1 teaspoon dried thyme
3 tablespoons fresh Italian parsley
2 teaspoons paprika
6-7 cups low-sodium chicken stock
1 can (14.5 ounces) diced tomatoes
1 head of cabbage, cored and coarsely shredded
4-6 cups of steamed rice

Directions:
1) In a large stock pot, heat olive oil over medium-high heat. Add ground meat, break into small pieces and partially brown for 2-3 minutes. Drain excess fat, if necessary. Add 1 teaspoon of black pepper, 1/2 teaspoon of kosher salt, garlic and onions and sauté for 4-5 minutes, until onions are soft.

2) Add thyme, parsley and paprika to ground meat and cook for 30 seconds. Add 6 cups chicken stock, tomatoes and 3 teaspoons (1 tablespoon) of salt. Bring to boil. Reduce heat, add cabbage, cover pot and simmer for 10 minutes, or until cabbage is desired tenderness. Add additional chicken stock if necessary and adjust seasonings to taste. Serve over rice.

Makes 8 servings

Beet Largesse

Some people really don't like beets. Thankfully, we are not those people.

This year Nora and I decided to invest in a pressure canning setup. This week a few people decided that beets were not for them, so we roasted them (my favorite way to eat a beet) and canned them. They looked so pretty on the counter, that I thought I would share.

Anyone have a good borscht recipe? Mmmm.... borscht. I did not know I liked it until we went to a really yummy polish restaurant in Montreal on our honeymoon. If you are ever in Montreal, stop by Stash Café. With all the incredible food in that city, we went back a second time.

In addition to the beet canning, we have been blanching and freezing kale and beet greens for those dreary winter months.

To blanch greens:

Wash and stem the greens.
Cook for 4 minutes in boiling water.
Plunge greens into ice water
Put in a colander or on kitchen towels to dry.
Freeze in freezer bags in a thin layer (so that it is easy to break off a portion later).

Hope everyone is ready for the tomatoes!

Chocolate zucchini bread

http://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html

Chocolate Zucchini Bread:

1 1/2 cups shredded raw zucchini (about 1/2 pound or 227 grams)
1 cup (140 grams) all-purpose flour
1/2 cup (45 grams) unsweetened cocoa powder, sifted (not Dutch-processed)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup (120 ml) safflower or canola oil
1/2 cup (100 grams) granulated white sugar
1/2 cup (105 grams) light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup (125 grams) semi sweet chocolate chips

Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Grease (or spray with a nonstick vegetable spray) a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. Set aside. Grate the zucchini, using a medium sized grater. Set aside. In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, salt, ground cinnamon, and ground allspice. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the oil, sugars, eggs, and vanilla extract until well blended (about 2 minutes). Fold in the grated zucchini. Add the flour mixture, beating just until combined. Then fold in the chocolate chips. Scrape the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 55 to 65 minutes. Place on a wire rack to cool for about 10 minutes, then remove the bread from the pan and cool completely. Makes one - 9 x 5 x 3 inch loaf.

Read more: http://www.joyofbaking.com/breakfast/ChocolateZucchiniBread.html#ixzz0LKPPBODy&C

Fried cabbage (vegetarian)

1 medium Cabbage
4 tbs butter
3/4 C water
1 tbs cider vinegar
1 tbs brown sugar
salt and pepper to taste

cut the cabbage into strips, melt the butter in a big pan and put the cabbage in. Add a little water to help it cook, then add cider vinegar, brown sugar, salt and pepper. Let it cook covered for 30-40 minutes, stirring occasionally.

Megan says: Toward the end, I actually like to uncover it, turn up the heat and let some of the pieces brown a bit - it kind of caramelizes it.

thanks to Megan's Grammy

Roasted beet and fennel salad

2 large	beets
1 lb	fresh fennel
1 tsp	olive oil
1/4 tsp	salt
	fresh ground black pepper
1/2 tsp	ground cumin
1 ounce	feta cheese(or chevre)

Preheat the oven to 375°F.

Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil.

Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets place in the refrigerator overnight.)

Remove the leafy ends from the fennel and any stalk that appear too tough. Slice very thinly.

Place the olive oil in a small skillet over medium heat. Add the sliced fennel and cook, stirring occasionally, for about 15 minutes. Remove and let cool.

Remove the beets from the aluminum foil. The skins will slip off easily after roasting. After they are skinned cut into 1/2 inch cubes.

Mix together the beets, sautéed fennel, salt, black pepper, ground cumin and crumbled feta. Chill well.

http://www.drgourmet.com/recipes/salad/beetfennelsalad.shtml

Cabbage with ham and dill

Ingredients:

• 2 small to medium cabbages
• salt
• 8 ounces smoked ham, diced
• 1 bunch fresh dill, chopped, about 1 cup
• ground black pepper

Preparation:

Cut cabbage in wedges. Put in a large kettle; cover with water and add 2 teaspoons salt. Cover and cook until tender. Drain well. Shred the cabbage and blend with ham. Add the dill. Taste and add salt and pepper to taste. Heat through.

http://southernfood.about.com/od/cabbagemaindishrecipes/r/bl50613f.htm

Pasta with kale, garlic scapes and cannellini beans

Olive oil
onion
garlic scape
kale
can of diced tomatoes
parsley
salt and pepper

Heat oil, chop onion and scape finely and saute gently a few minutes. Add kale, and tomatoes, chopped parsley, salt and pepper to taste.
Cook about 20 minutes (this is personal preference) and serve over pasta (fusilli and tortellini are good)

Cream of Broccoli with cheese and turnip soup

4 to 6 C stock
turnips
broccoli
salt
pepper
thyme
1 C cheese
1/2 C heavy cream

Cook turnips until almost tender, add broccoli and when soft, puree the mixture. Add seasonings to taste, reheat on low heat, add cheese and cream.

thanks to Amanda

What is this tatsoi?

A dark green Asian salad green that has a spoon -like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period.

Mustard greens with red potatoes and mushrooms

Ingredients:

• 4 to 5 medium red potatoes, quartered
• 3 tablespoons of butter
• 1 tablespoon bacon drippings, or use more butter
• 8 ounces fresh sliced mushrooms
• salt and black pepper, to taste
• dash red pepper, optional
• 4 cups (about 1 pound) shredded mustard greens

Preparation:

Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute.

http://southernfood.about.com/od/collardgreens/r/bl00311f.htm

Garlic Greens

Use turnip greens or collards in this recipe for greens with garlic.

Ingredients:

• 1 1/2 to 2 pounds collard greens or turnip greens, boiled or steamed until tender
• 3 to 4 tablespoons vegetable oil
• 2 to 3 tablespoons minced garlic (about 4 large cloves)
• salt and black pepper, to taste
• hot pepper sauce

Preparation:

Drain greens well.
In a large skillet or Dutch oven over medium heat, cook garlic in the vegetable oil until it just begins to brown. Add the drained greens; season to taste with salt and pepper then add a few dashes of your favorite hot sauce.

http://southernfood.about.com/od/collardgreens/r/bl00311e.htm

Mizuna

Description

Elegant, deep green and saw-toothed leaves have a mild yet tangy flavor. This tender green leaf lettuce makes an excellent mix for salads and soups.

Serving Ideas

Mizuna is generally mixed with other lettuces to enhance the appearance, flavor, and nutritional value of salad.

The leaves can be added to soups, add the shredded leaves at the end of cooking; the heat of the broth will cook them sufficiently.

http://www.evergreenherbs.com/Freshlettuces/mizuna.htm

Arugula Pesto Pizza

This pesto has a really interesting flavor, it is spicy and rich all at once.
Here it is on pizza with some mushrooms and mozzarella cheese.
We have two containers left, one for pasta later this week, and one to freeze.

Arugula and Red Pepper Pesto

http://www.seasonalchef.com/recipe0106c.htm#Arugula%20Pesto

1/2 lb. arugula
1 1/2 tablespoon salt
1 tablespoon brown sugar or honey
1 tablespoon red wine vinegar
4 roasted red peppers
1 cup toasted piñon nuts
1 cup toasted pepitas (pumpkin seeds)
1 cup olive oil

1. Blend everything together in a food processor, stopping to scrape sides and processing again. We like the pesto rich, salty and oily. A few cloves of sweet roasted garlic are a nice addition.

2. Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor.

3. Spread on pizza crust, and top with cheese & veggies; toss with hot pasta (ziti is a particularly good vehicle); add to sour cream for a dip. You can freeze the pesto in greased ice cube trays for easy-access portions.

Springtime asparagus quiche

• 1/2 to 3/4 pound asparagus, trimmed, chopped
• water
• 2 tablespoons butter
• 1/2 cup chopped mushrooms
• 4 green onions, with green, thinly sliced
• 1 small tomato, peeled, seeded, diced
• 1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
• 4 large eggs
• 1 1/2 cups half-and-half or whole milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• dash nutmeg

Preparation:

In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.

In a skillet, heat butter over medium-low heat; add mushrooms. Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.

Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.

Arrange vegetables and shredded cheese in pie pastry.

Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Serves 6 to 8.

http://southernfood.about.com/od/quicherecipes/r/bl60910d.htm

Strawberry Rhubard Pie

CSA Shopping List for Monday, May 4

Here it is folks! The first of the season:
____
The list of share items follows:
1 lb. asparagus – certified organic – Farmdale Organics
1 bunch red radishes – certified organic – Goshen View Organics
1.25 lbs rhubarb – certified organic – Organic Willow Acres
12 oz large white mushrooms – certified organic – Mother Earth Organics
1 bunch scallions – transitional – Taste of Nature Farm
.75 lbs young flat leaf spinach – certified organic – Elm Tree Organics
1 lb wildfire lettuce mix – certified organic – Farmdale Organics
.50 arugula – certified organic – Farmdale Organics
____

The variety looks great, especially for so early in the season. Lets hope this is a sign of a great growing season ahead.

Getting Started

The 2009 CSA season is about to start and our household are tenting our fingers with glee at the prospect of our first share. This is our third year with Lancaster farm fresh and our second year hosting. I joined my first CSA when I was in college. My roommate and I, two twenty-somethings in our first apartment on Fairmount Avenue, were completely clueless. We laid waste to the cherry tomatoes and other delectables and left more complicated items like Kale and Swiss chard to wilt and decompose in the crisper.

Many years later, my wife and I do a pretty good job of using what is on hand each week. It takes some planning and research, especially when new and interesting items come down the line. It has been a great opportunity to expand out repertoire in the kitchen.

Last year, I thought about blogging our CSA for the first time. Would it be an interesting exercise to write about what we did with our share each week? Well, in the end I could not get excited about the idea. It seemed a bit self-centered and bland.

This year, the host sites were invited to an orientation at the co-op. We toured the packing facility and a couple of the farms. It was amazing to see where everything came from and to meet some of the farmers who grow our food. We toured plastic-sheeted greenhouses that were warm and humid inside despite the raw windy day outside and saw the seedlings that would become our heirloom tomatoes, onions, and watermelons. The farmers told us about what it took to be certified organic and answered our questions.

It was also just as exciting to talk to the other hosts. They all had great ideas about how to best use our CSA shares.

Sometime during the day I decided that I wanted to start a recipe share blog, where CSA members could share ideas about how to cook, or, if needed, preserve and store all of the tasty items that we will be seeing in a few short days.

So here we are. Got a hot tip on what to do with radishes? Want to share your family rhubarb cobbler recipe? Willing to drop a few gems from your secret cook book stash? Drop us an email.

Thanks for sharing,

Todd & Nora
Mt. Airy Philadelphia Site Hosts