Recipes 6/20 & 6/21

By admin|June 19, 2012|Information

Collard/Turnip Greens

2 1/2 lbs turnip, collard or mustard greens, washed and chopped into 1-in. pieces

3 slices bacon, cut into 1-inch pieces

2/3 cup chopped onions

1 or 2 dashes cider or red wine vinegar

salt and pepper to taste (start with 1 tablespoon salt and 1/4 teaspoon pepper)

Fry the bacon in a pot large enough to cook the greens.

Add the greens along with onions.

Cook on low heat, stirring with wooden spoon, until greens are coated with bacon fat (about 2 minutes). Pour off excess fat.

Cover the greens with water and season with salt and pepper.

Bring to boil. Cover the pot, reduce heat, and simmer until tender (time will vary, about 1 hour).

Stir occasionally and add water if they threaten to scorch. When done, increase heat to med-high, stir often. Boil off nearly all the cooking liquid.

Add vinegar. Taste and add salt and pepper if needed. Serve very hot.

(Thanks to Derek & Lara Messer for sharing this recipe!

Ravioli w/ Arugula & Pecorino

1 lb fresh or frozen cheese ravioli, preferably whole-wheat

1 large clove garlic, minced

1/2 tsp kosher salt

1/4 C extra-virgin olive oil

2 large shallots, sliced

3 Tbls red-wine vinegar

1 tsp Dijon mustard

Freshly ground pepper to taste

6 C arugula

1/2 C shaved Pecorino Romano or

Parmesan cheese (see Tip)

Bring a large pot of water to a boil. Cook ravioli until tender, 7 to 9 minutes or according to package directions.

Meanwhile, mash garlic and salt into a paste with the side of a chef’s knife or back of a spoon. Heat oil in a small skillet over medium heat. Add the garlic paste and shallots and cook, stirring often, until just starting to brown, 2 to 3 minutes. Stir in vinegar, mustard and pepper; remove from the heat.

Drain the ravioli well. Place in a large bowl and toss with arugula and the dressing.

Serve sprinkled with cheese.

Tip: Use a vegetable peeler to shave curls off a block of hard cheese.


Hot & Sour Peanutty Noodles w/ Bok Choy

8 oz whole-wheat spaghetti

2 1/4 tsp kosher salt, divided

1 Tbls canola or sunflower oil

1 large shallot, sliced

1 piece (about 1 inch) ginger, peeled and finely chopped

1 lb bok choy, leaves and stems separated, roughly chopped

1 red bell pepper, sliced

3/4 C water

2 Tbls low-sodium soy sauce

1 Tbls dark sesame oil

1 Tbls rice vinegar

1/2 C chopped unsalted roasted peanuts

1/4 tsp red pepper flakes (or more to taste)

Cook pasta as directed on package with 2 teaspoons salt until just tender. Drain and rinse pasta with cool water. In a large nonstick skillet, heat canola oil over medium-high heat. Cook shallot and ginger, stirring, until just brown, 1 minute. Add bok choy stems, bell pepper and remaining 1/4 teaspoon salt. Cook, stirring frequently, until peppers are crisp-tender, 1 to 2 minutes. Transfer contents of skillet to a plate. To same skillet, add bok choy leaves, water, soy sauce, sesame oil and vinegar. Cook, stirring, until leaves are soft and bright green, 1 to 2 minutes. Add bell pepper mixture, pasta, peanuts and pepper flakes to pan. Toss to combine; serve.


Arugula Salad w/ Beets & Goat Cheese

Beets – (boiled until a fork easily goes in it, about an hour), peeled, sliced into strips

Fresh arugula – rinsed, patted dry with a paper towel

Goat cheese – chevre

Walnuts – chopped

Dressing ingredients:

Olive oil


Dry powdered mustard


Salt and pepper

The amount of ingredients depends on how many people you are serving and how much salad you intend to serve them. The important thing is that this is a good blend of flavors. I didn’t try tossing this salad; each plate was composed individually.

The dressing for three individual salads was 1/4 cup of olive oil, 1/2 lemon, 1/4 teaspoon of powdered mustard, 3/4 teaspoon of sugar, salt and pepper to taste. Actually, it is all to taste. These are only approximate measurements.

Assemble the salad according to how much you want. A handful of arugula leaves, a few beet juliennes, some crumbled goat cheese, garnish with chopped walnuts. Use a vinaigrette salad dressing or what I’ve described above. (

The “I hated Radishes” until I Roasted them Recipe

As many radishes as you want to use

Olive oil

Sea salt

Preheat oven to 375˚F. Wash the radishes and trim off the tops. (Don’t throw the tops away, they can be used in a different recipe.) Quarter the radishes and lightly coat them with olive oil. Sprinkle a little sea salt on them and place them on a rimmed cookie sheet. Bake in the preheated oven for 25-30 minutes, stirring every ten minutes. Serve hot.

Note: For easy clean up place a sheet of tin foil on the baking sheet.

(From: Kate Rowe)

Nectarine & Radish Salsa

2 1/4 C (1/4-inch) diced nectarines

1 1/2 C radishes, halved lengthwise and thinly sliced

1/2 C chopped cucumber

1/4 C finely chopped red onion

1 Tbls fresh lime juice

2 tsp chopped fresh cilantro

1 1/2 tsp sugar

1/4 tsp salt

Combine all ingredients in a medium bowl; toss well. Let the salsa mixture stand 30 minutes. Serve with grilled chicken, pork, or just with tortilla chips.


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