RECIPE: Pickled Chard Stems

Chard stems (leaves removed)

½ cup water

1 cup vinegar (any kind will do, I like a combo of white wine and apple cider)

3 tablespoons salt

2 tablespoons sugar

2 smashed garlic cloves

1-3 teaspoons seasoning of your choice (what flavor do you want? Red pepper flakes create a spicier pickle, rosemary, thyme, and caraway seeds, mustard seeds are also good here, but you can be as creative as you want!)

Blanch the chard stems in a pot of boiling water for about 1 minutes.  Drain the stems and place them in ice water to stop them from cooking any more!

Add all ingredients to a small pan and bring to a boil (you want the sugar to dissolve!).

Pack the chard stems tightly in a jar, Tupperware, or whatever container you have that has a tightly fitting lid.  Let your liquid cool for about a minute and then pour over the packed stems. Let the stems brine for a few hours in the fridge before eating.  They will keep for a week or two!

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

Butternut Squash and Goat CheeseMash

Ingredients

·         1 1/2 pounds butternut squash, peeled and cut into cubes

·         3 ounces goat cheese

·         2 tablespoons milk

·         1 tablespoon fresh rosemary, minced

·         Kosher salt and black pepper to taste

Instructions

1.      Bring a large pot of water to a boil.

2.      Once boiling add in a big pinch of salt and the cubed butternut squash.

3.      Cook the butternut squash until soft, about 10-15 minutes depending how big your cubes are.

4.      Drain the water out of the pot and add in the goat cheese, milk, rosemary, salt and pepper.

5.      Mash with a potato masher or immersion blender/stick until desired mashed consistency is reached.

6.      Taste and add more salt and pepper if needed.

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.

Tip: Greens Stripper Tool

This tool helps strip greens and herbs. Easy, small and inexpensive!

Chef'n Kale & Greens Stripper, $7.95

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Bread Crumb Potatoes

Difficulty Level: EASY 

◾3 pounds potatoes

◾1 medium onion, coarsely cubed

◾2 cloves garlic, sliced thin

◾ juice of 1 lemon

◾olive oil

◾a few sprigs of fresh rosemary or thyme (or dried)

◾1 tablespoon salt

◾ black pepper

◾1/2 cup grated Parmesan cheese

◾1/2 cups bread crumbs, plus another 1/2 cup reserved for sprinkling

Directions:

1.Preheat oven to 450F, wash potatoes (leaving skin on) and cut into uniform size cubes or wedges.

2.Place cut up potatoes and all ingredients into a large bowl and toss well until everything is evenly coated.

3.Spread the potatoes onto a parchment lined baking sheet, sprinkle with 1/2 cup reserved bread crumbs and bake at 450F for 30-40 minutes, flipping halfway with spatula (careful not to knock the crumb crust off), till crispy and golden brown. This can also be done in a roasting pan on the barbecue.

 

Submitted by Sarah Marder

RECIPE: Baked Leek and Sweet Potato Gratin

Serves 8

Sautéed leeks add a milder, sweeter flavor than onions to this hearty sweet potato dish that can be served with a salad as a light main course.

• 3 medium leeks, white and light green parts chopped (6 cups)
• 1 ½ Tbs. olive oil, divided
• 3 cloves garlic, minced (1 Tbs.)
• 3 Tbs. chopped fresh rosemary, divided
• 2 medium sweet potatoes (2 lb.), peeled and cut into ⅛-inch-thick slices
• ⅓ cup low-sodium vegetable broth
• 3 Tbs. Italian seasoned dry breadcrumbs
• 2 Tbs. finely grated Romano cheese, optional

1. Preheat oven to 450°F. Coat 10-inch round pan with cooking spray.

2. Heat 1 Tbs. oil in nonstick skillet over medium-high heat. Add leeks, garlic, and 1 1/2 Tbs. rosemary; sauté 8 minutes, or until softened. Season with salt and pepper, if desired.

3. Arrange one-third sweet potato slices over bottom of prepared pan, overlapping slightly. Spread half of leek mixture on top. Arrange another one-third sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes. Drizzle broth over dish. Cover pan with foil, and bake 35 minutes.

4. Stir together breadcrumbs, remaining 1 1/2 tsp. oil, remaining 1 1/2 Tbs. rosemary, and Romano cheese, if desired, in small bowl. Remove foil from gratin, and sprinkle with breadcrumb mixture. Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges and serving.

RECIPE: Delicata Squash with Rosemary, Sage, and Cider Glaze

Makes 6 servings.

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

RECIPE: Kitchen Tips - How to Keep Your Herbs Happy

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.

Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.

Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

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Here is Ann's own tip for the basil: "I like making pesto out of the basil, but if I don’t have time to make it right away, to keep the basil from going bad I pluck the leaves and wash them, then process them in the food processor with olive oil. I put the processed basil in a small deli container, smooth the top and cover with olive oil. This can be refrigerated until I’m ready to make pesto, and then just tossed back in the food processor with the other ingredients."

RECIPE: Savory Kale, Cannellini Bean, and Potato

Savory Kale, Cannellini Bean, and Potato

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste


Directions:
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

RECIPE: Rosemary Red Soup

Ingredients:

3 medium carrots

beets

1 tablespoon extra-virgin olive oil

large onion, diced

2 tablespoons fresh rosemary or 2 teaspoons dried

1 tablespoon fresh oregano or 1 teaspoon dried

1 cup dried red lentils

bay leaves

6 cups water or stock

2 to 3 tablespoons light miso

Procedure:

Scrub and chop carrots and beets. Heat oil in a soup pot; add onion and sauté until soft. Add carrots and beets; sauté a few minutes more. Finely chop rosemary and oregano leaves, if using fresh herbs. Wash and drain lentils. Add herbs, lentils, bay leaves, and water or stock to sautéed vegetables; bring to boil. Lower heat and simmer 40 minutes. Remove bay leaves. Puree soup in blender or processor. Dissolve miso in ½ cup warm water and add to soup. Gently reheat before serving.

Submitted by Laura Grund