RECIPE: Kale and Orzo Pilaf

This is a great little dish to make with any sturdy green, think collards, kale, chard or even spinach or romaine.

It is a great side to anything and you can always add other vegetables as well. Think asparagus, peas, mushrooms or anything you would like to saute and can keep its shape. Use it as a side, or add leftover roast chicken, roast pork or even salmon and have it for lunch the next day. It is equally good at room temperature.

Ingredients:

- Bunch of kale, or other leafy greens

- ¼ cup orzo, I recommend Rummo as the brand which is very tasty

- 1 tbs olive oil or butter

- 2 tsp “better than bullion” chicken stock, or 1-2 bullion cubes. (you can also use normal chicken stock about 2-3 cups.  OPTIONAL: (1 tsp “better than bouillon” mushroom stock)

- Any other vegetables you would like to add

- 1 tsp garlic powder

- Salt and pepper to taste

- ½ lemon (optional)

Equipment needed

- A deep non-stick skillet such as a cast iron or normal non-stick

Start by chopping the greens in i inch thick pieces. Add the greens to the pan and add 1-2 cups water or stock, if using cubes use ¾ of what you are going to use. Put the heat to medium high. Add garlic powder, some salt and pepper

Cook until greens uncovered for about 15-20 minutes.  There should still be some stock in the pan. Add another 1.5  cups stock and add the orzo.

Put the heat to medium low and cook until the orzo is cooked, add more stock or water if needed (i.e. the orzo is not cooked and there is no more water).

Add whatever other vegetables you want to add at the end.

TIP: How to Dress Any Salad Green

Anyone can make a decent salad, but it takes some skill and know-how to create a masterpiece in green. It's important, first, to brush up on the basics: Are you sufficiently drying your greens? Are your toppers crushing the delicate leaves? Once you've finished your refresher course, though, there's one big, often-overlooked piece of advice you've got to remember: You've got to pair the right dressing with the right greens.

Think this isn't a big deal? Think again. Just imagine tender spring mix leaves doused with creamy-crumbly blue cheese. They'd be smothered beyond recognition! And what about arugula with a peppercorn-heavy vinaigrette? Your salad would be tragically spicy. This is important stuff, so we called in the pros: Senior food editor Dawn Perry and assistant food editor Claire Saffitz in the Bon Appétit test kitchen gave us the rundown on what dressing is a perfect match for just about every salad your heart could desire.

Arugula

Peppery arugula leaves are best when tempered with a little sweetness—try adding honey or maple to your vinaigrette. And keep in mind that arugula wilts quickly and aggressively, so avoid heavy dressings (skip the cream and Dijon mustard), and use a light hand when tossing everything together. Your best bet for a dressing? Simple salt, pepper, vinegar or lemon juice, and olive oil with just a touch of honey.

Tender Head Lettuce (bibb, red leaf, green leaf, little gem, etc.)

Similar to arugula in texture and tenderness, tender head lettuces also requires a featherlight touch. Unlike arugula, though, the leaves aren't bitter, and don't need any additional sweetness. Just salt, pepper, vinegar/lemon, and olive oil are sufficient.

Endive

Endive's intensely bitter, and it's also hefty, with thick leaves. If there was ever an opportunity to embrace sweetness and fat in a dressing, this is it: Endive can seriously hold its own against a creamy blue cheese dressing.

Frisée

Also bitter, but much rougher and frillier than endive, this chicory is screaming for both fat and salt. A warm bacon vinaigrette is the classic choice—and one we particularly like. Emulsifying your dressing with an egg yolk (or just breaking a poached egg on top of the greens) wouldn't be the worst thing in the world, either.

Grains (farro, wheat berries, barley, etc.)

Grain salads need a good dressing just as much as your favorite garden salad. These chewy, filling dishes can stand up to creamier dressings that make good use of buttermilk, tahini, or mild, soft cheese. "Basically, anything goes here except ranch," says Perry. The aggressive, peppery flavor of ranch will mask the unique flavor of the grains. Be liberal with your use of herbs, and dress the grains just after cooking, while they're still warm—the dressing will be absorbed and incorporated better.

Iceberg

Iceberg has great crunch but not a ton of flavor, so it's up to your dressing to make things sing. We say yes to the classic blue cheese-and-bacon wedge salad, but would definitely not be mad if you whip up an ugly-but-crazy-tasty caramelized-onion dressing. To make a caramelized-onion dressing, think dip (sour cream, a little mayonnaise, some lemon for acidity, caramelized onions with fresh scallion or chive), and thin it with water until it's pourable. Ranch is A-OK, too, and in fact, the only time we advocate not using a creamy dressing with iceberg is when it's chopped up finely and dressed Italian pizza joint-style, with plenty of oregano and peperoncini.

Kale

Kale's hefty. It's important to slice it thinly so you don't suffer from jaw fatigue before the salad's half-eaten. Incorporating a good amount of acid to your dressing—think plenty of lemon juice—will further break down the cellular structure of the leaves, making them easier to eat and digest. Don't drown the greens, though; nobody likes a soggy salad. Here's more on how to make the perfect kale salad.

Radicchio

This chicory is bitter, like endive, but a little more tender. It can handle a dressing with Dijon or an egg yolk, but fares best without a heavy dumping of cream or mayonnaise. Don't forget the sweetener.

Romaine

"The world is your oyster with Romaine," says Perry. It's crunchy like iceberg, so creamy dressings are a go, but it also fares nicely with a simple vinaigrette. Feel free to experiment.

Spinach

Be wary of the wilt with spinach salads—these leaves succumb to very acidic and creamy dressings quickly. Sturdy, mature leaves can handle a little creaminess or heat (again, we're fans of that warm bacon dressing), but baby spinach needs no more than olive oil, salt, pepper, and a squeeze of lemon.

Spring/Summer Mix

These tender leaves are pillow-soft. Keep things simple with the most basic vinaigrette possible, letting the sweetness of the lettuce shine through.

Swiss Chard

Chard is thin but tough. To help tenderize the leaves, tear them into bite-size pieces and dress them with something sweet and acidic, like this tomato vinaigrette. Its flavor runs toward earthy (especially the stems), so think light and bright when dressing.

Watercress

Watercress looks delicate but its flavor is bossy—peppery and fresh, with some bite. Embrace fat, sweetness, and a medium-level creaminess (hello, buttermilk).

RECIPE: Crustless Spinach Quiche

• 8 eggs or 2 small cartons of egg beaters

• 1/2 container of low fat whipped cottage cheese or fat free ricotta (about 8 oz. total)

• 4 oz. low fat cheddar cheese, shredded

• 4 oz. Cabot chipotle cheddar cheese or pepper jack, shredded

• 1 large red bell pepper, chopped

• 1 medium yellow Spanish onion, chopped

• 1 bunch of spinach, stems removed and chopped (or 1 bag of pre-washed baby spinach, chopped); note: you can also use chard or another leafy green

• 1 Tbs. olive oil (or cooking spray)

• Preheat oven to 350 degrees. Coat a large ceramic fluted quiche dish or glass pie dish with cooking spray.
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• Heat olive oil (or cooking spray) in a large nonstick skillet over medium-high heat. Sauté onion until translucent. Reduce heat to medium and add red peppers. Once peppers have softened, add chopped spinach. Sauté until spinach is completely wilted and most of the moisture has cooked off. Cool vegetables slightly.
• 
  

• In a large bowl, whisk together egg beaters, cottage cheese and shredded cheeses. Either mix the cooled vegetables into egg mixture or if vegetables are still very warm pour egg mixture over warm vegetables in bottom of quiche dish to prevent hot vegetables from cooking the eggs.
• 
  

• Place quiche in center of oven and bake for 45 minutes, or until cheese is bubbling, center is firm and top is golden brown. Cool slightly before cutting into eight wedges and serve warm.

Spinach and Mushroom White Lasagna

SPINACH AND MUSHROOM WHITE LASAGNE

Filling

1 lb. Fresh Mozzarella

1 lb. Whole Milk Ricotta

1 cup shredded Parmesan

1 tbsp. Lemon zest

2 tsp. Sage

1 tsp. Rosemary

Salt, Pepper, Red Pepper

Béchamel & Assembly

¼ cup Unsalted Butter

¼ cup All-Purpose Flour

5+ cups Half and Half

1/8 tsp. Nutmeg

1 Bay Leaf

Salt, Pepper

1 lb. Lasagna Noodles

¾ cups Parmesan

3 bunches Spinach

3 lbs. Assorted Mushrooms

1.      Cook vegetables, season well. Set aside

2.      Mix cheese, herbs, lemon zest in a bowl and season with salt, pepper and red pepper. Place in refrigerator.

3.      Melt butter in large saucepan. Add flour and stir until slightly thickened. 2-3 minutes.

4.      Increase heat. Slowly whisk in half and half to prevent lumps. Add nutmeg and bay leaf.

5.      Reduce heat to low and cook until milkshake consistency. Béchamel should coat the end of a wooden spoon. Season with salt and pepper and remove from heat.

6.      Cook lasagna noodles to al dente. Approximately 8-9 minutes.

7.      Assemble in lasagna pan beginning with layer of béchamel and lasagna noodles. Make 3 layers and top with remaining béchamel and parmesan cheese.

8.      Bake in oven at 375­­^o for 45 minutes. Remove foil and broil. If freezing, let lasagna return to room temperature before cooking.

Alternate:

Use Lamb, Spinach & Mushrooms; Kale and Mushrooms; Sausage & Broccoli Rabe; Squash or any combination or vegetables for the filling.

Use thinly slices strips of Zucchini instead of Lasagna Noodles.

Chicken Saltimbocca

Chicken Saltimbocca - This is a variation on a traditional Saltimbocca. Usually saltimbocca is relatively dry, but the chicken in this recipe is cooked in a delicious sauce that is then perfect for dipping bread.

Ingredients

2-3 Boneless, Skinless Chicken Breast, pounded thin or filleted

1 bunch of Spinach

1 lb Portabella or Crimini Mushrooms, sliced

1 small Onion, sliced

Chopped Parsley

3 cloves of Garlic, sliced

¼ lb of Prosciutto or Speck

¼ lb Provolone Cheese

1 cup or more Dry White Wine

1 can Chicken or Vegetable Stock

Flour for dredging

Salt and Pepper

Olive Oil

Method

1.      Sauté Mushrooms with salt and pepper. Remove Mushrooms and sauté Spinach in same pan. Use some butter for more flavor. Set cooked vegetables aside

2.      Prepare Flour with Salt and Pepper for dredging. Dredge Chicken in Flour. Chicken may be cut up into smaller pieces if desired.

3.      In deep ovenproof pan, fry Chicken in Olive Oil until brown on both sides but not cooked through. Remove Chicken from pan.

4.      Add Olive Oil to pan. Sauté Garlic and Onions until soft.

5.      Add White Wine and let boil about 2 minutes. Add can of stock. Season with salt and pepper.  Boil for another 2 minutes.

6.      Place Chicken back in pan. Layer Spinach on top of Chicken. Layer Mushrooms on top of Spinach.

7.      Layer Prosciutto, then Provolone on top of Mushrooms.

8.      Place cover on top of pan and pan in oven at 350 degrees. Cook for about 15 minutes.

9.      Remove lid, sprinkle chopped Parsley, return to oven and let Cheese brown slightly.

10.  Remove from oven. Let cool for about 10 minutes. Serve.

PORTOBELLO MUSHROOMS STUFFED WITH SPINACH AND GOAT CHEESE

1. Marinated mushrooms
• 1 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 cup reduced-sodium soy sauce
• 2 garlic cloves, pressed
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup Marsala (optional)
• 4 large fresh thyme sprigs
• 6 large portobello mushrooms
  Filling:
2. 1 10-ounce package frozen spinach (or fesh sauteed spinach)
3. 1 pound button mushrooms
4. 2 tablespoons olive oil
5. 1 cup chopped sweet onion (such as Maui or Vidalia)
6. 3 garlic cloves, pressed
7. 1/4 cup plus 6 tablespoons finely grated Parmesan cheese
8. 1/4 cup unseasoned dry breadcrumbs
9. 1 5-ounce package soft fresh goat cheese, crumbled

1. For marinated mushrooms:
   1. Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.
2. For filling:
   1. Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.
   2. Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion; sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.
   3. Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead.Cover filling and let stand at room temperature.
   4. Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

RECIPE: Spaghetti Squash Casserole with Spinach

PREP TIME10 mins

COOK TIME60 mins

TOTAL TIME1 hour 10 mins

 

Serves: 8

Difficulty Level: Moderate

 

INGREDIENTS

·       1 medium spaghetti squash

·       1 tbsp organic butter

·       1 cup sweet onion, chopped

·       ½ cup red bell pepper, chopped

·       2-3 garlic cloves, minced

·       3 cups fresh baby spinach, chopped

·       ½ cup plain Greek yogurt

·       1 free range egg

·       1 tsp crushed red pepper flakes

·       salt and pepper to taste

·       2 cups spaghetti sauce

·       ¾ cup mozzarella cheese, shredded

·       ½ cup Parmesan cheese

·       ½ cup seasoned bread crumbs (or see notes to make your own)

INSTRUCTIONS

1.     Preheat oven to 375 degrees. Cut squash in half length wise, remove all seeds and place on baking sheet face down. Bake for 40 minutes or until tender.

2.     Meanwhile, heat a large skillet over medium heat, add butter, onions, bell pepper, and minced garlic, saute for 4-5 minutes or until onions are translucent. Add chopped spinach and continue cooking another 2-3 minutes, or until spinach is cooked and wilted. Remove from heat.

3.     Once squash is cooked and cooled, use a fork to shred flesh into large bowl. At this point, increase oven temperature to 400 degrees.

4.     Add free-range egg, Greek yogurt, chili flakes and half of bread crumbs and Parmesan cheese. Season with salt and pepper and stir to combine.

5.     Pour 1 cup spaghetti sauce into 2 quart baking dish. Next, spoon spaghetti squash mixture over sauce and spread evenly. Then layer sautéed veggies over squash, stirring just slightly to combine it with squash, add another cup of spaghetti sauce, spread evenly then top with remaining bread crumbs, Parmesan and ¾ cup mozzarella cheese.

6.     Bake at 400 degrees for 20-25 minutes, or until lightly browned.

7.     Top with additional red pepper flakes and Parmesan cheese if desired, then serve!

NOTES

To make your own seasoned bread crumbs, toast one piece of bread until nice and crispy, allow to cool completely, then tear into smaller pieces and add to NutriBullet or food processor, add 1 tsp parsley, 1 tsp oregano, ½ tsp onion powder and ¼ tsp garlic powder. Blend 10-15 seconds or until you have fine crumbs.

Pasta with Tofu “Bolognese”

serves 8, a Fearless Homemaker original recipe

 

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 carrots, peeled and diced
2 stalks of celery, diced
3 garlic cloves, finely minced
kosher salt + black pepper
2 (14 oz.) packages extra-firm tofu
2 teaspoons dried Italian seasoning
3 tablespoons tomato paste
2 (28 oz.) cans crushed tomatoes
2 bay leaves
1/4 teaspoon crushed red pepper
1/2 cup low-sodium vegetable broth (or chicken broth, if you’re not concerned with keeping this vegetarian)
12 oz. pasta, such as linguine or fettuccine
Parmesan cheese and Italian parsley, for serving

 

Directions

First, prepare the tofu. Press the tofu blocks between paper towels to remove as much moisture as possible. Then, using your hands, crumble into smaller pieces. Don’t worry about making them super small – you’ll crumble them further during the cooking process. Set crumbled tofu aside.

In a large skillet, heat olive oil over medium heat, then add in the onion, carrots, and celery. Saute for 10-15 minutes, until onions are translucent and vegetables are softened. Add in the garlic and saute for 1-2 minutes, until garlic is fragrant. Add salt and pepper to taste.

Add the crumbled tofu and Italian seasoning to the pan and raise the heat to medium-high. Cook for about 30 minutes, breaking up the tofu into smaller pieces with a wooden spoon or spatula, stirring every 3-5 minutes. The tofu will gradually turn golden brown – be patient, as it takes some time! The less you fuss with it (especially in the first few minutes), the better the tofu will brown.

After about 30 minutes, once the tofu is broken down into ground meat-size pieces and golden brown, add the tomato paste. Saute for 3 minutes, stirring constantly to get everything well-combined. Then, add in the crushed tomatoes, bay leaves, red pepper, vegetable or chicken broth, and salt and pepper to taste. Simmer for 15-20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until al dente. Reserve 1/2 cup of the cooking liquid, and drain pasta. Add the pasta to the skillet with the sauce and toss to combine well, adding some of the cooking liquid if needed to achieve your desired consistency.

Serve immediately, topped with freshly-grated Parmesan cheese and parsley.

RECIPE: Butter-Braised Radishes with Greens

ACTIVE: 25 MIN
TOTAL TIME: 40 MIN 
SERVINGS: 6
Difficulty Level: Easy

 

Ingredients:

1 cup vegetable stock or water

1 tablespoon unsalted butter
2 pounds radishes quartered (you can also add the radish greens if you like)
Salt and freshly ground pepper
1/2 ounce sorrel leaves or other greens, stemmed and thickly sliced (1 packed cup)

In a large skillet, bring the vegetable stock and butter to a boil over moderate heat. Add the radishes and cook, stirring occasionally, until they are crisp-tender and the liquid has thickened slightly, about 15 minutes. Season with salt and pepper and transfer to a shallow bowl. Scatter the greens over the top and serve.

RECIPE: Spinach-Chive Pesto

Difficulty Level: EASY

Ideal for pasta, on eggs, spread on a cracker... 

Ingredients:

1 cup spinach leaves
1/4 cup pine nuts, toasted
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1 garlic clove, chopped
1 (1-ounce) package fresh chives, chopped (about 3/4 cup)

Preparation:

Combine all ingredients in a food processor; process until finely chopped, scraping sides.  Enjoy!

RECIPE: Vegan Detox Salad (with Variations!)

Difficulty Level: EASY

Ingredients:

1 raw beet, scrubbed, peeled, and grated

1 bunch radishes, scrubbed and thinly sliced
1 small bunch spinach, washed and torn into bite size pieces
1 bunch kale, washed and torn into bite sized pieces
1/2 bunch of cilantro, washed (leaves only. save the stems for flavoring stews or soups)
small handful of grape tomatoes
1 avocado, pitted and sliced
2 Tbs nutritional yeast
2 Tbs dulse flakes
1 Tbs olive oil
1 1/2 lemons, juiced
salt to taste
1/4 - 1/2 tsp cajun spice mix (optional)

Directions:
Throw everything into a big salad or mixing bowl - you need enough room to toss everything really well - and toss thoroughly (I find tongs work best).

If you like things a bit spicy, feel free to add the cajun spice mix just before tossing.

This salad can take a lot of variation and is a great way to use up veggies.  Some additions/substitutions I like: mixed greens, romaine lettuce, sprouts, dill, sun-dried tomatoes.

If in the mood for a non-vegan salad, this recipe makes a great base for various proteins such as crumbled cheese, chicken, tuna, shrimp, or salmon.

RECIPE: Savory Apple Pie

This is the ultimate picnic dish.  It can be made ahead, eaten warm or cold. Versions exist in Italy and Nice, and whether you make it with chard or spinach or kale, it is always delicious.  If the thought of an apple, veggie, cheese, nut pie sounds weird to you, do yourself a favor and try it at least once. Trust me!

Difficulty Level: Advanced

Pastry:

3 cups unbleached flour

2 eggs, beaten
1 cup unsalted butter, at room temperature
1/2 cup sugar
scant 1 Tbs salt

By hand: dump everything in a bowl and with the tips of your fingers, start working everything into each other until it all comes together into a shaggy ball

By food processor: pulse all the ingredients together until they come together into a shaggy ball.

Shape into a ball, cover with a clean cloth or plastic wrap, and leave at room temperature for 2 hours

Filling:

4 large apples (nothing too mushy: Golden Delicious, Fuji, Granny Smiths, Honeycrisps, all work well)

3 Tbs raisins
2 Tbs dark rum (optional. You can use hot water too)
1 Cup cooked and thoroughly drained chopped greens (spinach, swiss chard, and kale all work well. Make sure to really cook them though. Totally wilted and very tender).
4 Tbs pine nuts
1/2 cup confectioner's sugar
1/4 to 1/2 lb of a mild cheese, diced (young Gouda, mild Cheddar, mozzarella all work well)
2 beaten eggs
grated zest of 1 lemon
2 Tbs of red currant jelly, room temperature and stirred with a fork to loosed it up a bit
3 additional Tbs confectioner's sugar

Preheat oven to 375 and butter a 9 inch springform pan or a 10 inch pie plate. Set aside.

Peel the apples and cut 2 into small cubes.  Place raisins and rum (or water) in a small pan and bring to a boil. Cook 2 minutes.

In a large bowl, mix the greens, raisins and their liquid, apple cubes, pine nuts, sugar, cheese, eggs, and lemon zest. Slice the remaining 2 apples, set aside.

Divide the pastry with one piece being about a third of the size of the larger piece.  On a lightly floured surface, roll out the dough as thin as you can into two circles.

Place the larger circle in the prepared mold, covering the bottom and coming up the sides. Prick all over with a fork. Spread the currant jelly all over the bottom. Add the filling. Cover with the reserved apple slices (a concentric circle pattern looks nice and works well) and then with the remaining dough. Pinch the bottom and top crust edges together and trim off any excess. Prick the top crust with a fork and bake for 30 - 40 minutes until golden. Remove from oven, place on a rack to cool, and just before serving, dust with remaining 3 Tbs confectioner's sugar

RECIPE: Saag Paneer

Difficulty level: Advanced

Usually, when this dish is ordered in restaurants, it is made with spinach, but it can also be made with a variety of dark leafy greens, including kale, collards, beet greens, and swiss chard.  If using greens with a tough stalk like collards or chard, make sure to strip the leaves and only sautee the greens, discarding the stems.

Ingredients:
1 1/2 pounds dark leafy greens, finely chopped

2 Tbs ghee (clarified butter), or vegetable oil
8 oz of paneer or halloumi cheese, cut into 1 in. cubes
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 in. piece of peeled ginger (use the edge of the bowl of a spoon to scrape away ginger skin while getting into those nooks and crannies), finely chopped
2 tsp garam masala spice
1/4 tsp turmeric
kosher salt
1/2 cup heavy cream
1/8 tsp grated nutmeg

1. Heat a large saute pan over med-low heat.  Add the ghee or oil.

2. Toss in cheese cubes.  Fry while turning so all sides turn a nice golden brown.  Set aside on a plate.

3. When oil is hot, but not smoking, add onion and sautee, stirring occasionally, for a few minutes until it starts to get soft.

4. Add the garlic, ginger, garam masala, turmeric, and a pinch of salt and sautee, stirring, until fragrant, a minute or two more.

5. Turn heat up to medium and add all your greens.  Cover and cook down, stirring occasionally until greens are completely wilted, about 5 minutes more.

6. Uncover and add heavy cream.  Simmer a few more minutes until mixture is a bit thickened.

7. Add toasted cheese cubes, stir, taste for salt and spice preference, stirring in some more garam masala if desired.

8. Serve with a pinch of grated nutmeg sprinkled over the top.

RECIPE: Superpower Smoothie

Difficulty Level: Easy

Servings: 1

Equipment: blender

Ingredients:

1 large handful of roughly chopped kale (spinach or collards can be substituted, or a combination can be used)
1 frozen, peeled banana, chopped into large chunks
1 c. unsweetened coconut water (can be switched out for a different favorite liquid, i.e. almond milk)
2 Tbs. almond butter (or other favorite nut butter)
1 Tbs. ground flaxseeds
1/8 tsp. ground cinnamon
a few ice cubes (optional, for a colder beverage)

Instructions:

1. Place all ingredients into a blender. For a smooth blend, it's best to pour the coconut water in first.
2. Puree until completely uniform in color and all the bits of green are pulverized.
3. Serve immediately.

RECIPE: Pesto Variations

Difficulty Level: EASY

 

We recently got a lot of great ingredients for pesto.  The garlic scapes can be made into a robust, very garlicky pesto on their own, but I prefer using a few garlic scapes in a batch of herb pesto to add a subtler flavor. The trick is to blend the scapes in olive oil first, because they need more time through the blender than the herbs do -- add in softer ingredients once the scapes are pulverized. Try the following combinations for a delicious topping for pasta, rice, salmon or chicken:

2 scapes, 3 TB olive oil, 1 tsp salt, 1 good squeeze of a lemon, and the entire bunch of fresh dill, trimmed and washed (this is actually delicious in chicken soup!)

2 scapes, 3 TB olive oil, 1 tsp salt, 1 TB parmesan, plus the bunch of spinach or arugula or kale, trimmed, washed, and boiled for 1-2 minutes and then mostly drained.

OR the whole bunch of scapes, 3 TB olive oil, 1 tsp salt, 1  good squeeze of a lemon and the fresh dill PLUS the slightly cooked spinach/arugula/kale. 

 

 

I went easy on the salt because I knew I'd be putting mine on smoked salmon, but you'll probably want to add a little more salt and possibly pepper depending on what you decide to use these for.

Submitted by Adrienne Mishkin

RECIPE: Bright Greens on a Bed of Creamy Polenta

This is a nice way to make a simple vegetarian main dish of the greens.  It works for any variety of greens – spinach, chard, kale would all be good here.  Cook the greens during the last couple of minutes of cooking the polenta so everything is ready together.
 

4 cups water
1 cup polenta (coarse corn meal) 
Salt to taste
Up to 1 cup grated cheese (fontina, sharp cheddar, or parmesan)
2 tablespoons extra-virgin olive oil
5 to 8 cups (packed) small greens (about 3/4 pound) stemmed and chopped, as necessary
1 teaspoon minced or crushed garlic

1.      Pour 3 cups water into a medium-sized saucepan. Add about 1/2 teaspoon salt, and bring to a boil. Meanwhile, place the polenta in a bowl with 1 cup cold or room-temperature water, and stir until it is completely moistened.

2.      When the water boils, turn down the heat to a simmer, and spoon in the wet polenta. It will blend in instantly. Cook over medium-low heat, stirring slowly and often with a wooden spoon, until it turns creamy-thick (about 20 minutes). Remove from heat and stir in the cheese. Once the cheese has melted in, taste to adjust the salt, if desired.

3.      Place a large, deep skillet over medium heat. After about a minute, add the oil, and swirl to coat the pan. Toss in the greens and a dash or two of salt, turn the heat up to medium-high, and stir-fry, turning with tongs, for about 30 seconds. Sprinkle in the garlic, and cook, turning with tongs for another minute or so, until just slightly wilted and very bright green.

4.      Serve the greens on top of the polenta.  Makes about 4 servings.

RECIPE: Roasted Vegetable Salad with Sherry Dressing

Ingredients

For the vegetables:
2 TBSP vegetable oil
6 cloves garlic, quartered
1 small onion, cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/2-inch chunks
1 small celery root, peeled and cut into 1/2-inch chunks
2 medium Yukon Gold potatoes peeled and cut into 1/2-inch chunks
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the salad and dressing:
1/2 lb. hardy greens (spinach, kale, or escarole), stemmed if necessary
1 tsp chopped fresh marjoram
1 tsp chopped fresh sage
1/4 cup sherry vinegar
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
About 1 oz. shaved or grated Parmesan cheese


Roast the vegetables:
Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 min.

Make the salad and dressing:
When the vegetables are almost finished, put the greens in a large stainless steel mixing bowl; set aside. (If you don’t have a stainless bowl, see below.) In a small bowl, whisk the herbs, vinegar, and olive oil. Season with salt and pepper. Drizzle half the dressing (reserve the rest) over the greens and set the bowl over a burner heated to medium. With tongs, toss the greens in the bowl over the heat just until the greens begin to wilt.

(If you don’t have a stainless bowl, heat half the dressing, reserving the rest, in a small saucepan and toss it with the greens in a mixing bowl off the heat.)

Add the hot cooked vegetables to the greens and toss well. Distribute the salad among four plates, top with the Parmesan, and drizzle on the remaining dressing or pass it at the table. Serve warm.