Recipes 6/19 & 6/20
Grilled Chicken w/ Arugula Pesto
1/4 C sliced or slivered almonds or shelled
pistachios
1 C packed fresh arugula leaves
1/2 C packed fresh basil leaves
1/2 lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 C extra-virgin olive oil
4 small pieces boneless, skinless chicken breast (tenders removed)
Heat a grill pan to high. Toast the nuts lightly in small skillet over low heat, then add them to a food processor.
Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine. With the processor on, stream in the extra-virgin olive oil to form thick pesto.
Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side. Serve on a ciabatta roll or over noodles. (From: The Food Network: Rachael Ray)
Gina’s Turnip Greens
1 Tbls olive oil
1 shallot, chopped
1 clove garlic, chopped
1 tsp red pepper flakes
1 1/2 lbs turnip greens, washed, stemmed, and chopped
Freshly ground black pepper
2 Tbls Dijon mustard
1 C chicken stock
1/2 C chopped pecans, toasted
Heat olive oil in Dutch oven over medium heat. Add shallot, garlic and red pepper flakes and saute until tender and fragrant. Add the washed and cleaned turnip greens. Mix together. Cook until they have wilted down, about 3 minutes. Add pepper to taste.
In a small bowl, whisk the Dijon mustard with the chicken stock. Add to the wilted greens and cook until the liquid has all but evaporated. Add the toasted pecans and serve immediately.(From The Food Network: Patrick & Gina Neely)
Red Radish Salad
2 tsp sugar
1 lemon, juiced
1/2 C sour cream
8 red radishes, thinly sliced
2 Delicious apples, quartered cored and thinly sliced
1/2 European seedless cucumber, thinly sliced
2 Tbls chopped fresh dill
Salt and black pepper
Combine sugar, lemon juice, and sour cream in a medium bowl with a fork. Add radishes, apple, and cucumber. Turn vegetables and fruit in dressing to coat. Season with dill, salt, and pepper, toss again; serve. (From The Food Network: Rachael Ray)
Arugula, Apple, & Radish Salad w/ Cider Vinaigrette
1/4 C cider vinegar
1/2 C extra-virgin olive oil
1 shallot, minced
Salt and freshly ground black pepper
2 bunches arugula, thick stems removed, rinsed and dried
1/2 lb radishes, thinly sliced
1 red apple, peeled, cored and finely diced
Whisk together vinegar, olive oil, shallot, salt and pepper. Toss arugula, radishes and red apple together. Toss salad with dressing right before serving. (From The Food Network: Dave Lieberman)
Braised Mixed Greens
1 Tbls olive oil, plus extra for finishing
1 small onion, finely diced
2 garlic cloves, 1 slivered, 1 halved
1 lb greens, such as chard, turnip greens, spinach, kale, or beet greens washed and chopped
A few leaves or a few handfuls of sorrel, 5 or 6 lovage leaves or a handful of chopped cilantro and parsley
Sea salt and freshly ground pepper
1 ½ cups cooked beans (borlotti, cannelloni, etc), home cooked or canned
3 to 4 slices chewy country bread
Shaved parmesan or crumbled gorgonzola
Heat the oil in a large skillet or Dutch over. Add the onion and cook over medium high heat, stirring occasionally. Once the onion starts to soften a bit, after 3 or 4 minutes, add the slivered garlic. Cook for a minute more, then add the greens and any herbs. Season with ½ teaspoon salt.
As the greens cook down, turn them in the pan to bring the ones on top closer to the heat. Once they’ve all collapsed, add ½ cup water or bean broth, lower the heat and cook. Partially covered, until tender. Depending on the greens as long as 20. Just make sure there is some liquid in the pan for sauce. When the greens are done, add the beans, heat them through, then taste for salt and season with pepper.
Toast the bread and rub it with the halved garlic. Arrange on plates and spoon on the greens and beans. Drizzle with olive oil. Garnish with the cheese, if using, and serve. (From: Deborah Madison’s Kitchen)