Recipes 7/13 & 7/14

By admin|July 12, 2011|Information

Swiss Chard Lasagna

6 no-boil lasagna noodles

3 Tbls extra-virgin olive oil, plus more for brushing

1 bunch Swiss chard, finely chopped, leaves and stems separated

4 cloves garlic, sliced

1 C ricotta cheese

1/4 C heavy cream

1 large egg

2 Tbls grated parmesan cheese

2 Tbls chopped fresh basil

Kosher salt and freshly ground pepper

7 oz asiago cheese, shredded (about 2 cups)

2 oz fresh mozzarella cheese, shredded (about 1/4 C)

Preheat the oven to 350 degrees F. Soak the lasagna noodles in a bowl of hot water until they begin to soften, about 10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the chard stems and garlic and cook until golden, about 4 minutes. Add the chard leaves and cook until wilted, about 3 more minutes.

Mix the ricotta, cream, egg, parmesan, basil, 1/2 teaspoon salt, and pepper to taste in a small bowl.

Brush a 2-quart baking dish with oil and add 3 noodles in a single layer. Top with half of the ricotta mixture, chard and asiago. Repeat with the remaining noodles, ricotta mixture, chard and asiago. Cover with foil and bake until the cheese melts, about 20 minutes. Remove the foil, sprinkle with mozzarella and bake until bubbly and golden, about 5 more minutes.(From The Food Network Kitchens)

Summer Kohlrabi

1 C finely chopped onions

1 lb peeled kohlrabi, cut into stick pieces about 1 1/4 inches long and 1/4 inch thick

4 Tbls butter

1/2 tsp salt

1/4 tsp black pepper

1 Tbls flour

1 C milk

1/3 C finely chopped fresh parsley

In a heavy frying pan over medium heat saute onions and kohlrabi in butter until well coated with the butter. Sprinkle with salt and pepper. Cover tightly and cook, stirring occasionally until kohlrabi is tender, about 25 minutes.

Sprinkle with flour and turn to mix. Gradually add milk and cook and gently stir mixture until milk thickens to a smooth sauce. Correct seasoning, adding salt and pepper generously. Stir in parsley.


Vegan Kohlrabi & Carrot Salad

2 kohlrabi

2 Small carrots

1/2 Large onion, diced

1/2 tsp minced ginger

1/2 tsp sugar

1-2 cloves garlic

3 Tbls vinegar (white wine or cider)

2 Tbls good quality soy sauce

1 tsp sesame oil

1/2 tsp sugar

Salt and pepper to taste

Cut the kohlrabi and carrots into matchstick sized pieces, or shred with a grater. Combine in a large bowl before adding the chopped onion.

Use a pestle and mortar to combine the sesame oil with the garlic and ginger. When you’ve achieved a nice even paste, add the sugar and other liquid ingredients. Add the liquid with the vegetables and stir until covered. Add salt and pepper to taste.

Serve immediately or cover and refrigerate until needed.


Collard Greens

2 C vegetable broth

1 C white rice

1 Tbls butter

1/2 tsp salt

1/4 tsp red pepper flakes

2 C collard greens, rinsed and chopped

pepper, to taste

cayenne pepper (optional)

In a large pot, bring the vegetable broth to a boil. Add the rice, butter, salt and red pepper flakes.

Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper and more salt and red pepper flakes to taste. For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving. (From

Collard Green Olive Pesto

1& 3/4 lb collard greens

7 large brine-cured green olives, pitted

2 garlic cloves, chopped

1/3 C water

1/2 tsp balsamic vinegar

Scant 1/2 teaspoon salt

1/4 tsp cayenne

1/4 tsp black pepper

1/2 C extra-virgin olive oil

1 oz finely grated Parmigiano-Reggiano (1/2 C)

Bring a 6- to 8-quart pot of salted to a boil. Meanwhile, cut stems and center ribs from collard greens and discard. Stir collards into water in batches, then simmer, uncovered, stirring occasionally, until tender, about 15 minutes. Transfer collards with tongs to a colander to drain, gently pressing on greens to extract excess water. (If making pasta, reserve water in pot for cooking pasta.) Coarsely chop collards.

Blend olives and garlic in a food processor until finely chopped. Add collards, water, vinegar, salt, cayenne, and pepper and pulse until finely chopped. With motor running, add oil in a slow stream. Turn off motor, then add cheese and pulse to combine.


Crunchy Turnip Crumble

1 large or 2 medium turnips
3 Tbls
1 Tbls brown sugar
2 medium eggs
1 tsp baking powder

1/2 tsp salt

1/2 tsp white pepper
pinch of freshly grated nutmeg
8 Tbls of breadcrumbs
2 Tbls melted butter

Cook and mash cubed turnip with 2 tablespoons of butter or canola margarine. Add mixed dry ingredients to mashed turnip, along with 2 eggs, well beaten. Put turnip mixture into casserole dish. Sprinkle with topping and bake for 25 minutes in a medium oven or until light

brown on top.


Beet Green Gratin

1 Tbls butter

12 oz sliced mushrooms

2 cloves garlic, minced

1 lb beet greens, cleaned and picked

Kosher and fresh ground black pepper

4 egg yolks, beaten

1 C ricotta

1/2 C grated Parmesan

1/2 tsp salt

3/4 C crumbled crackers (recommended:

Ritz crackers)

Preheat the oven to 375 degrees F.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

(From The Food Network: Alton Brown)

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