Category Archives: Recipes

Swiss Chard Recipes

Late spring and Swiss chard is still putting out leaves. We have more than we know what to do with. If you have any recipes please share.

I put a notice out to some friends on Facebook and the response was wonderful. Some that I’ve tried include the following:

1. Soup, the easiest by far. Cut a bunch of chard into ribbons, saute in garlic infused olive oil, add vegetable or chicken broth, season with salt and pepper. Serve. To take it a step or two further add any other vegetable you like including rice and potatoes.

2. Tacos. Saute some chard and add a scrambled egg to it. Serve in a corn tortilla with onions, cilantro, and hot sauce.

2. Roll-ups. Think stuffed cabbage but use Swiss chard leaves instead. The key here is to blanch the leaves for 10 seconds in boiling water to soften them, then gingerly transfer to plate drying them off with paper towel.

The picture above is Swiss chard stuffed with Dover Sole, Ricotta, Parmesan and egg. Bellissimo!

 

Escarole Recipes

Escarole is a winter green in the lettuce family and a close relative to endive and radicchio. Its leave are curly, slightly bitter and “meatier” than ordinary lettuce leaves.

It can be eaten raw as a part of a green salad or chopped into soups and stews.

Here are some sample recipes:

1. Straciatella with Escarole

2. Grilled Escarole with Fines Herbes Salsa Verde

3. White Bean and Escarole Soup – So many different variations of this well-known classic. This version starts with dried white beans. To save time you can also use canned.

Zucchini Noodles aka Zoodles

Summertime means excess zucchini. If you’re looking for new recipes then try this- zoodles. Zoodles are strands of zucchini cut in the shape of pasta noodles. They are highly nutritious, gluten free, and much less caloric than regular spaghetti noodles.

zoodle spiralizer

To make your zoodles you will need a spiralizer (google it). These can range from $10.00 at Bed Bath and Beyond to $49.95 from Williams Sonoma. In the photo above I am using the $10 version.

Once the zoodles are made it is then important to salt it and let it drain all the excess moisture. You can place a plate on top and weigh it down to force all the moisture out. This will take approximately 30-45 minutes. This is key! Do not skip this step or you’ll zoodle dish will be a watery mess.

zoodles

Once that is completed you can then make your dish and add whatever you want. For my first attempt I added chopped tomatoes and freshly made basil pesto.

For ingredient amounts figure 1 medium sized zucchini per person, a half cup chopped tomatoes per person and about 1/4 cup pesto per person.

Add a little shaved parmesan cheese at the end and voila, you have a healthy meal for your kids or a show-stopper for company. It’s that good.

Zoodles with tomato and pesto

For more about Zoodles see The Complete Guide to Zoodles (and 10 delicious recipes) from our friends at Nutrition Advance.

Pickled Purple Cauliflower

A few months ago I wrote about the health benefits of purple cauliflower. Today I want to share with you one very tasty and visually beautiful way to enjoy it.

cauliflower-pickles

This is Purple Pickled Cauliflower or Pickled Purple Cauliflower (which name do you like best?). It is extremely easy to make with no special equipment needed. The finished product looks more magenta than purple. Fun for the kids!

cauliflower-pickles2

Simply cut the cauliflower into pieces. Place them in a clean jar and cover with a vinegar brine. In 3-5 days you’ll have pickled cauliflower. This is the recipe I used for the brine. Feel free to experiment with your own recipe.

Cauliflower Crust Pizza

Turkey Sausage Pizza with Cauliflower Crust
Imagine picking a cauliflower from your garden and making a pizza from it. A cauliflower crust pizza has no flour and hence no gluten. Who doesn’t like pizza? Everyone likes pizza. Kids will be lining up to sample it.

Intrigued? I surely was, couldn’t wait to try it. You can even fold it like a pizza slice.

The directions are in this recipe courtesy of the Lucky Penny Blog.

Cauliflower Crust

 

Edible Weeds

Dandelions
To some gardeners weeds are the bane of their existence, to others they are nothing more than plants growing where they shouldn’t. To some enlightened gardeners weeds are a delicacy. The secret really is knowing which are good weeds and which are bad weeds.

Good weeds I will define as edible plants that are growing in places you don’t want them to grow. Bad weeds are everything else.

purslane
Some good weeds are dandelions and purslane.

Dandelions are packed with Vitamins A, C, & K. Purslane has an abundance of Vitamins A & C.

Here’s a recipe for Sauteed Dandelion Greens. And here’s a recipe for Purslane and Parsley Salad

Next time you’re clearing out your beds make sure your not throwing away lunch.

What to Do With Excess Tomatoes – Recipe Included

tomatoes

Happiness is a bucketful of tomatoes. We had a bumper crop this year. One question we always get is how to save them. Canning is of course one option however some folks find it too difficult and demanding. One simple option we subscribe to is to roast them and then freeze them. See recipe below for Roasted Tomato Sauce.

Roasted Tomato Sauce

Roasted Tomatoes

2 pounds tomatoes, halved (or enough to fill a rectangular baking pan)
4 cloves garlic, smashed
1 large white onion, diced
1/3 cup olive oil
salt, pepper
2-3 tablespoon dried herbs (i.e. Herbs de Provence , Italian herbs, basil, thyme or oregano ).

Put the halved tomatoes cut side up in a sheet cake pan or other pan (pyrex) with high sides (at least 2″). If possible, make it just one layer.

Spread chopped onion and garlic on top of the tomatoes.

Drizzle olive oil all over contents of the pan.

Salt and pepper liberally, sprinkle herbs on top.

Put in a 350 F oven for 45 minutes. You can go longer if you want sweeter onions and more intense tomato taste. Just watch it carefully so it doesn’t burn.

Scoop contents of the pan (there will be a lot of liquid in the bottom) through a food mill to to get rid of skins and seeds. If you don’t mind skins, you can just put contents into a blender. Save the liquid as it makes for a flavorful tomato broth.

Taste, and adjust seasonings. Then freeze or use immediately.

As you become more familiar with the recipe you can roast other vegetables with the tomatoes such as peppers, eggplant or fennel as seen above.

Enjoy!