Recipes 6/22 & 6/23
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)
Strawberry Vinaigrette
1 C olive oil
1/2 pint fresh strawberries, halved
2 Tbls balsamic vinegar
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dried tarragon
1/4 tsp white sugar
In a blender or food processor, mix olive oil, strawberries, balsamic vinegar, salt, pepper,
tarragon and sugar. Blend until smooth. (From allrecipes.com, sent in by B.O.G. member Kathy Lueloff)
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)
Sauteed Spinach & Onions
4 Tbls unsalted butter
1 onion, halved and thinly sliced
1/2 lb spinach, roughly chopped
3/4 tsp The Lady’s House Seasoning, recipe follows
1/2 tsp freshly squeezed lemon juice, or more to taste
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3 to 5 minutes. Add the spinach and toss to wilt, about 1 minute. Sprinkle with seasoning and lemon juice. Transfer to a serving bowl and serve.
The Lady’s House Seasoning:
1 C salt
1/4 C black pepper
1/4 C garlic powder
Mix all the ingredients together and store in an airtight container for up to 6 months.
(From The Food Network: Paula Deen)
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)
Beans & Bok Choy
1 small onion, chopped
3 cloves garlic, minced
1 red, yellow, or orange bell pepper, chopped (or a combination of colors)
8 oz baby portobello mushrooms, sliced
1/2 C vegetable broth
6 oz bok choy, sliced
1 14-oz can kidney or cannelleni beans, drained (or beans of choice)
1 tsp dried basil
Salt and freshly ground black pepper
1 tsp white balsamic vinegar
In a large non-stick skillet, sauté the onion for 3-4 minutes, until it softens. Add the
garlic, bell pepper, and mushrooms and add a sprinkle of salt. Cook over medium-high
heat, stirring, until mushrooms soften. Add the broth, bok choi, beans, and basil, stir
well, and cover. Cook for about 5 minutes, until bok choy is wilted but still bright
green.
Season to taste with salt and pepper, and stir in vinegar. Serve on a bed of rice.
(Modified from blog.fatfreevegan.com)
Strawberry Yellow Cake
Favorite Yellow Cake Mix (Boxed or homemade)
2 C Strawberries
1 Tbls Sugar
1 C Powdered Sugar
Dash of milk
Mix and bake the cake according to the directions. In a bowl mash the strawberries
and add the tbls of sugar. Once the cake has cooled, pour strawberry mash over the cake
and spread evenly with a spatula. In another bowl mix powdered sugar and milk
until will mixed to create frosting. Spoon frosting over the strawberries. Serve
immediately and enjoy. Refrigerate any leftovers.
(Modified from Mr. Food)
Goat Cheese Beet Green Crostini
Beet Greens
1 Baguette, sliced thin (about 20 pieces), toasted in pan or oven
6 oz pkg Goat Cheese
1 tsp fresh Lemon Juice or Lemon Zest
1/2 tsp Sea Salt
1 tsp Balsamic Vinegar, or more if needed
Fresh cracked Black Pepper
Wash and cut leaves and stems. Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Taste a piece of stem and leaves until they are blanched to your liking. Quickly drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.
In bowl, combine goat cheese, fresh lemon juice and fresh cracked black pepper. Combine well.
Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, beet green greens (cooked or raw).
(From whiteonricecouple.com)