Recipes 6/29 & 6/30

By admin|June 28, 2011|Information

Bok Choy w/ Yellow Bell Peppers

1 Tbsp grapeseed oil or canola oil

1 Tbsp toasted sesame oil

2 large yellow bell peppers, sliced

4 scallions, chopped, including green parts

1 lb bok choy, torn into smaller pieces

Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers and scallions, and cook, stirring occasionally, until lightly browned. (Keep a watch so that the scallions don’t burn.)

Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the bok choy should still be somewhat crunchy. (From

Beet Greens

1 lb beet greens

1 strip of thick cut bacon, chopped

1/4 C chopped onion

1 large garlic clove, minced

3/4 C of water

1 Tbsp granulated sugar

1/4 tsp crushed red pepper flakes

1/6 C of cider vinegar

Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat. Add onions, cook over medium heat 5 to 7 minutes, stirring occasionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)


Arugula, Mozzarella, Tomato on Focaccia

3 large vine-ripened tomatoes, cut into 1/4 inch-thick slices

1 red onion, sliced thin

3 tbls red-wine vinegar

Freshly ground black pepper

3 C arugula, chopped coarse

Focaccia bread, halved horizontally (enough for 4 sandwiches)

1/2 lb mozzarella, sliced thin (fresh is best)

1 Tbsp mayonnaise (optional)

In a large bowl or baking dish combine tomatoes, onion, and vinegar and season with pepper and salt. Marinate 30 minutes.
Layer mozzarella, tomatoes, onions and arugula on the focaccia half. Spread some mayonnaise on the top half of the focaccia if desired. Press top half over the bottom, hold together with a couple of tooth picks.


Arugula & Romaine Salad w/ Walnuts & Blue Cheese Vinaigrette

2 C arugula leaves, washed and trimmed

3 C romaine, coarsely chopped

1 C walnut halves, lightly toasted

3 Tbls balsamic vinegar

1/2 C extra-virgin olive oil, eyeball it

1/2 tsp salt

1 tsp coarse black pepper

1 C blue cheese crumble

Combine arugula and romaine leaves. Scatter toasted walnuts evenly. Pour vinegar into a small bowl and whisk in extra-virgin olive oil in a slow stream to combine dressing. Season dressing with salt and pepper, then stir in blue cheese crumbles. Ladle dressing evenly over top of salad and serve.

(From The Food Network: Rachael Ray)

Kale Soup

1/2 C olive oil

3 large onions, finely diced

4 garlic cloves, minced

2 bay leaves

10 C vegetable stock

1 (16-oz) can diced tomatoes

1 (15-oz) can kidney beans, drained and rinsed well

1 lb kale, leaves torn from stems and finely chopped

3 medium-size red-skinned potaotes, unpeeled and cut into 1/2-inch dice

2 tsp good-quality sweet paprika

Dash cayenne pepper

1 tsp salt

Liberal seasoning freshly ground pepper

Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

Discard the bay leaves.

(From: The Food Network)

Roasted Kohlrabi

4 kohlrabi bulbs, peeled

1 tbls olive oil

1 clove garlic, minced

salt and pepper to taste

1/3 C grated Parmesan cheese

Preheat an oven to 450 degrees F.

Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.


Kale w/ Tomato, Garlic, & Thyme

1 Tbls plus two tsp extra-virgin olive oil

2 cloves garlic

2 C cherry tomatoes

1 1/2 tsp fresh thyme leaves

1 lb boiled, chopped kale leaves

Coarse salt and ground pepper

In a large skillet, heat 1 tablespoon olive oil over medium. Add garlic cloves, thinly sliced, and cook, stirring, until fragrant, 30 seconds. Add cherry tomatoes, quartered, and fresh thyme leaves. Cook until tomatoes begin to break down, 2 minutes.

Add kale and cook until heated through, 2 minutes. Season with salt and pepper. Drizzle with 2 teaspoons oil. Serve on crostini or pasta.

(From Martha Stewart Recipes)

Baked Radish Chips

10 radishes

1 tsp chili powder

1/2 tsp garlic salt

1/2 tsp paprika

Thinly slice radishes and steam in microwave for 5 minutes.

Put in bowl with spices and stir until they are well coated.

Bake at 350 degrees for 10 minutes, flip the chips, and bake for another 10 minutes.


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