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Vermont Soy Sesame Noodles w/ Greens and Cilantro
Vermont Soy Sesame Noodles w/ Greens and Cilantro
This is a dinner idea rather than a recipe and quantities of ingredients could vary widely according to taste. I think it could be very good dressed and served cold as well.
1 TB oil
1/2 onion, chopped
1 clove garlic, minced
1 -2 bunches greens (Pac Choi or Kale would be my first choices), stemmed and chopped saving the chopped Pac Choi stems
Asian soba noodles or other pasta (or brown rice)
Vermont Soy Sesame Dressing
3-4 chopped Scallions
2-4 TB Cilantro
Start a pot of water boiling for rice or pasta. Add your rice or pasta and cook according to directions. In the final 10 minutes before your rice or pasta is finished, add oil to a skillet. When hot, add onion and garlic and simmer until soft being careful not to burn the garlic. Add the greens according to which parts need the most cooking time (Pac Choi stems first, kale a few minutes later, and Pac Choi greens last). In last 2 minutes toss in the scallions. Remove from heat. Drain pasta and put back in pot. Add the greens to the pasta (or rice), add Vermont Sesame Soy Dressing and cilantro to taste.
Chloe's Pete's Greens Pasta
Chloe's Pete's Greens Pasta
Chloe is a Good Eats CSA member and wanted to share a recipe for pasta that she has been making with the greens from Good Eats. You could use pac choi, swiss chard or beet greens here.
Ingredients
Olive oil
Chopped garlic (at least 6-8 large cloves or more depending on taste)
anchovies or anchovy paste (or 20 kalamata olives)
1 lb Pasta
1-3 bunches of greens, stemmed if necessary and chopped
Grated parmesan or pecorino cheese or both
Boil a large pot of salted water for the pasta. Add pasta and follow cooking times given for the pasta. During the the last 3-5 minutes add chopped greens to the pasta water.
Drain pasta and greens and combine with the garlic/anchovy (or kalamata) oil. Combine. Serve with grated cheese on top.
Variations -add 1-3 fresh tomatoes to the simmering garlic mixture, or other vegetables. Or add just a few spoonfuls of your favorite marinara. Add fresh basil. Or try adding an egg and some milk or cream to the hot pasta. mmmm.
Kale-Potato Soup
Kale-Potato Soup
This is a classic recipe from The New Laurel's Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal.
1 large onion, chopped
1 TB butter
1 clove minced garlic
3-4 Nicola potatoes (cut into 1/2 - 1 pieces)
1 bunch of kale, stemmed and chopped
5 cups hot water or stock or combo
1/2 tsp salt, more to taste
black pepper, to taste
In a large sauce pan saute the onion in the butter until softened and slightly golden. About halfway, add the garlic. Add the potatoes and 2 cups of water. Simmer, covered, until potatoes start to soften around the edges. Meanwhile, wash the kale, remove stems, chop and steam them (although you can add them to the potatoes, this will result in a much stronger flavored soup). When the potatoes are really well done, puree half of them with the remaining water or stock and the salt and pepper to taste. Then combine all and heat gently, correcting the consistency by adding hot water or milk. Taste and adjust seasonings.
Garlic Scape Pesto
Garlic Scape Pesto
There are many recipes for garlic scape pesto and they are all different. That's because pesto is one dish where you can indulge your creativity and personal taste. Experiment!
1 doz. garlic scapes
1/2 cup parsley (or more or less)
1 1/2 cup walnuts (or less)
1/2 to 1 tsp sea salt
1/2 cup olive oil
1/4 cup lemon juice
Chop or use a food processor or blender to make smooth.
Optional ingredients:
Parmesan to taste
Substitute pine nuts (1/2 cup or more) for the walnuts
Substitute basil for the parsley
You can also make this same basic pesto and add a can of garbanzo beans for a garlic scape pesto hummus. Yum!
Meg's Garlic Scape Smashed Potatoes
Meg's Garlic Scape Smashed Potatoes
Meg can't get enough of smashed Nicola potatoes lately and has been cooking them every which way.
Nicola Potatoes
Garlic Scapes
Butter
Salt
Pepper
Boil or fry potatoes with skins on or off, drain if boiled. In seperate pan cook chopped garlic scapes for a couple minutes with lots of butter. Add salt and pepper and lots of chopped dill at the last moment and stir. Add to potatoes, then half mash the potatoes and garlic dill butter yumminess and serve hot or cold.
Herbed Roast Chicken
Herbed Roast Chicken
For a really delicious roasted bird, try this method of flavoring your roast chicken. I have given herb quantities but you can add lots more to even more flavor effect. Leftover chicken sandwiches from birds cooked this way are amazingly good.
3-6 cloves garlic
dried rosemary
dried thyme
salt
black pepper
Rinse your bird well under cold water. After rinsing, salt the skin of the bird and the cavity. Then, mince 3-6 cloves of garlic and place in a small bowl. Add 1 tsp sea salt, 1 tsp black pepper, 1-2 tsp dried rosemary minced, 1 tsp dried thyme. Mix this together. Crushed red pepper is great too, but maybe not for the kids. Lift the skin of the bird at the base of the breast bone and separate from the meat so that you can slide your hand under the skin. Then stuff this mixture on top of the breast meat under the skin. Finally brush olive oil onto the skin of the bird and roast in 400 degree oven until done. The herbs add loads of flavor to the already delicious meat!
Pasta at My House
Pasta at My House
This is my kind of veggie week. I really never tire of fresh veggies and pasta and fortunately, neither does my family.
4 cloves garlic minced
1 bunch garlic scapes - chopped
2-3 tomatoes chopped
1 zucchini sliced or 1 head and stem of broccoli - stem sliced and florets broken off
1 bunch basil
Olive Oil - 2 TB
salt and pepper
1 lb pasta
Bring pot of salted water to boil on the stove for pasta. Meanwhile prepare the vegetables. When the water comes to a boil add the pasta and cook to al dente according to directions.
Heat Olive oil in a large skillet. Add garlic and garlic scapes the pan and cook for just a minute or two without browning garlic. Add the tomatoes, and simmer a few minutes more. Add the zucchini or broccoli and anything else you'd like to toss in (greens? olives?). Simmer some more until tomatoes have thickened and vegetables are crisp tender. Taste sauce and add salt or pepper to taste.
Drain pasta and mix in the veggie/tomato sauce with the pasta. Add a glug of olive oil if you need to moisten a bit more. Then add chopped basil. Serve with some grated parm and even feta if you'd like.
Tuscan White Bean Soup with Rosemary and Kale
Tuscan White Bean Soup with Rosemary and Kale
This is a classic Northern Italian Dish, simple, flavourful, wholesome, and healthy. Navy beans make a nice substitute if you don't have cannelini. You can also add 1/2 cup of small dried pasta like orzo tp this soup. Serve with a nice crusty bread.
From the Rebar Modern Food Cookbook by Audrey Austerberg & Wanda Urbanowicz
2 cups dried cannellini beans soaked overnight (or 3 cans cooked)
10 cups water
4 Bay leaves
2 tsp + 1 tsp salt
1 TB minced rosemary
1 TB olive oil
1 yellow onion, diced
8 garlic cloves, minced
1/4 tsp crushed red pepper
2-3 medium tomatoes
1/2 tsp black pepper
2 TB balsamic vinegar
1 small bunch of kale
parsley
Drain and rinse the soaked beans and place them in a large pot with Bay leaves, 2 tsp rosemary, and cold water. Bring to a boil, reduce heat, and simmer until the beans are tender. In the last 15 mins, add 2 tsp salt to the beans.
When beans are tender, heat olive oil in a soup pot and add onion, remaining 1 tsp salt and chile flakes. Saute until onions are lightly golden, then add the garlic and remaining rosemary. Cook several minutes, then add the cooked beans and their cooking liquid (or the canned beans). Bring to a simmer, add the tomatoes and simmer gently for 20 minutes.
Remove the stems from the kale, tear or roughly chop the leaves and rinse well. Add the leaves to the soup and cook until wilted. Season the soup to taste with balsamic vinegar, cracked pepper, and more salt. Garnish with fresh parsley.
Napa Cabbage, Kohlrabi, Carrot Slaw
Napa Cabbage, Kohlrabi, Carrot Slaw
Adapted from a recipe in Bon Appetit July 1998
3 tablespoons rice vinegar
3 tablespoons sunflower oil
2.5 tablespoons creamy peanut butter
1.5 tablespoons tamari or soy sauce
1.5 tablespoons (packed) brown sugar
1 tablespoons minced peeled fresh ginger
1 tablespoons minced garlic
1 Napa Cabbage chopped
2 kohlrabi peeled and cut into matchstick size strips
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
4 scallions, cut into matchstick-size strips
1/4 cup chopped fresh cilantro
Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)
If you have a food processor you can use it to grate the carrots, kohlrabi and cabbage and peppers. Otherwise hand chop and mix together in a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.
Scallion Pesto
Scallion Pesto
Try making some scallion pesto and using it with different dishes this week. It could be used as a pasta sauce (blend in some tasty hard crumbled cheese), but would also be nice on fish, or mixed with mayo for a sandwich spread. Using less oil will result in a thicker pesto, one that can be formed as a garnish. Using more oil will result in a more sauce like pesto. I had some this week mixed with blue cheese on pasta. It was pretty darn good.
One big bunch of scallions – trimmed to remove the white bottoms (you only want the less assertive greens here)
1/4 cup sunflower seeds
juice of 1-2 limes
1 clove of garlic
1/4 - 1 cup of sunflower oil (or any mild tasting oil)
Salt to taste
Chop the green onions roughly and toss into the blender along with the nuts, the garlic and the lime juice. Turn on the motor and drizzle in the oil until the desired consistency is reached. Season to taste with salt
Variations
try it with olive oil and lemon
try it with different nuts
mix it with sour cream for veggie dip
toss it on hot pasta
keep it thick and spread on toasted crusty bread sandwiches
toss it with simply steamed new potatoes
use it for a 10 minute dinner as a coating for simply broiled white fish fillets
