Recipes
6/24
Orzo & Spinach Salad
1/4 Box Orzo pasta, cooked
1/2 Jar Marinated Artichokes, chopped
1/4 Jar Sun-dried Tomatoes in oil, drained and chopped
1/2 Jar pitted Kalamata Olives, drained & chopped
1/8 Red Onion, chopped
1/2 pkg. Feta Cheese, broken into chunks
Extra Virgin Olive Oil, Salt & Pepper to taste
1 Cup Spinach, roughly chopped
Mix all ingredients except the spinach, Refrigerate until cool. Add spinach before serving. You may need to add a little extra olive oil after adding the spinach.
Makes 4-5 servings.
(Recipe comes from BOG Member Beth Eggleston)
Garlicky Greens Sauté
2 Tbls. olive oil
1 large onion, minced
5 cloves garlic, minced
1/4 Tsp. dried oregano
1/4 Tsp. dried basil
Salt & pepper to taste
8 cups dark leafy greens (spinach, chard, beet greens, etc)
1/4 -1/2 C Parmesan cheese, grated
Heat olive oil over medium-high heat. Add onion and garlic. Stir until softened, about 5 min. Add oregano, basil and salt and pepper. Add mixed greens. Press down with the back of a wooden spoon as they begin to wilt. Cook until greens are completely wilted, about 10 minutes, stir often. Transfer greens to a serving dish and sprinkle with cheese to serve.
Makes about 4 servings.
(From Vegetarian Times Cooks Mediterranean)
Lemon, Feta, & Pistachio Spinach Salad
1/3 C Crumbled feta
1/4 C Extra Virgin Olive Oil
1 (3 inch) strip zest and 1/1/2 Tbls. lemon
juice
1 shallot, minced
2 Tsp Sugar
3 Cups Spinach, stems removed and torn into
bite-sized pieces
2-3 Radishes, sliced thin
1/4 C chopped toasted pistachios
Heat oil, zest, shallot, and sugar in over medium-low heat until shallot is softened~5 min. Remove pot from heat, discard zest, stir in lemon juice, and add spinach. Cover for about 30 sec, or just until spinach begins to wilt. Transfer steamed spinach and hot dressing to large bowl. Add radishes, pistachios, and cheese. Toss to combine. Season with salt and pepper.
Serves 4-6
(From Cook’s Country Magazine June/July 2008)
Braised Chard w/ Olive Oil and Rice
1 lbs. chard (or bok choi)
1/3 C extra virgin olive oil
2 small carrots, roughly chopped
Salt & pepper
1/4 C white rice
Juice of 1 lemon
Cut the stems out of the chard leaves. Cut the leaves into wide ribbons and slice the stems (keeping them separate). Put all but a Tbls. of oil in a large skillet over medium heat. When hot, add the chard stems and carrots w/ a little salt and pepper. Stir occasionally until chard is tender~15 min. Add chard leaves, rice and 1 1/2 C water. Cover and simmer for 30 min. Mixture should be moist but not soupy. Serve hot, at room temp, or cold. Just before serving, drizzle with remaining olive oil and lemon juice.
Serves 4
(From Mark Bittman’s How to Cook Everything)
Kohlrabi
Fresh:
Remove leaves. Peel and slice the bulb. Salt to taste.
Boiled:
Remove leaves. Peel and cube. Boil with a little sugar. Drain and serve.
Roasted:
4 Kohlrabi bulbs, peeled
1 Tbls olive oil
1 Clove garlic
Salt & pepper to taste
1/3 C Grated Parmesan cheese
Preheat oven to 450. Cut kohlrabi into 1/8 thick slices. Combine olive oil, garlic, salt and pepper in large bowl. Toss in kohlrabi. Spread kohlrabi in a single layer on a baking sheet. Bake until browned~ 15 to 20 min. Remove from the oven and sprinkle with cheese. Return to the oven to brown the cheese. Remove and serve immediately.
(From http://allrecipes.com//Recipe/roasted-kohlrabi/Detail.aspx)
6/17
Roasted Radish Bruschetta
1 bunch radishes
9 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon pepper
4 tablespoons butter
8 anchovy fillets, finely chopped
4 large garlic cloves, finely chopped
Pinch red pepper flakes
8 thin slices crusty bread, toasted
4 teaspoons chopped parsley.
Remove leaves and stems from radishes; trim the tails. Cut larger radishes lengthwise into sixths and smaller radishes lengthwise into quarters. Place a large skillet over medium-high heat until very hot. Add 1 tablespoon oil, radishes in a single layer (do not crowd) and salt and pepper. Cook radishes, without moving them, until they are lightly colored on undersides, about 3 minutes. Shake pan and continue cooking until tender, about 3 more minutes. In a small skillet over medium heat, melt butter. Stir in anchovies, garlic, red pepper and remaining oil. Reduce heat and simmer about 4 minutes. Brush each slice of toast with sauce and top with several radish wedges. Spoon additional sauce on top, sprinkle with parsley and serve.
Yield: 2 light meals or 4 side dishes.
(From the New York Times)
Asparagus
1 lbs. Asparagus
1 Tbsp. Unsalted butter
Salt and freshly ground black pepper
Rinse asparagus in cold water and trim off tough ends of stalks. Put butter in a heavy skillet with a tight-fitting lid and heat until butter is foaming. Lay asparagus in the pan and shake from side to side to coat asparagus gently with melted butter; cover tightly and cook over medium heat for 3 minutes. Check asparagus and turn as needed to make sure the stalks cook evenly and don’t burn. Continue cooking 5 minutes longer, or until asparagus is tender but still crisp and bright green. Season to taste with salt and pepper and serve hot.
(From Saveur Magazine)
Memorable Salads
Don’t just stick with iceberg or romaine lettuce. When you mix a salad combine a variety of greens to make a memorable salad. Add soft and crunchy leaves together to add texture, or peppery greens to spice up the salad. Make it into a meal by adding chicken strips, beans, hard-boiled eggs, smoked salmon or bacon. Or add different types of cheese.
Try Jamie Oliver’s French Dressing recipe or Rachel Ray’s Strawberry Balsamic Dressing for a change of pace.
French Dressing: Peel and finely chop 1 clove of garlic. Put in jar with 1 tsp dijon mustard, 2 Tbsp white or red wine vinegar, and 6 Tbsp of extra virgin olive oil. Add salt and pepper to taste. Put lid on jar and shake well.
Strawberry Balsamic Dressing: Place 2 teaspoons strawberry jam, 1 Tbsp. balsamic vinegar and 3 Tbsp. extra virgin olive oil in jam jar with salt and pepper to taste Put lid on jar and shake well.
Kay’s Pizza Surprise
1 Box of Jiffy Pizza Crust Mix
(Or your favorite crust)
1 Can of Pizza Sauce (8 oz)
2 Cups Shredded Mozzarella
(Or 1-1/2 Cups Feta)
1/4 Cup Scallions
1/2 Cup Oriental Greens, finely chopped
1/2 Cup Black Olives, quartered
Pepperoni (Or skip for vegetarians)
Follow directions on Jiffy Pizza Crust to make crust. Top with pizza sauce. Place pepperoni on sauce at desired density. Add scallions, oriental greens and olives. Top with cheese. Preheat oven to 375 and cook for 15 minutes until crust is golden brown and cheese is melted. For best results bake on a pizza stone or on a baking sheet.
Makes 1 pizza. Serves 1-2.