Collards for New Year's Day

CSA Boxes this week will have some combination of the following items: Kumquats, Lettuce, Winter Squash, Collard Greens, Baby Broccoli, Parsnips, Sweet Potatoes, Arugula, Savoy Cabbage, and Swiss Chard. The fruit share will be Apples.

Eating collard greens and black-eyed peas on New Year's Day is a Southern tradition that is supposed to bring good luck and prosperity in the coming year. My favorite way to prepare them is to slice them into thin strips and braise them with onions, garlic, tomatoes, lite coconut milk, and lime juice. I like to use fresh tomatoes when they are in season or canned tomatoes in the Winter.

Collard Greens with Coconut Milk and Tomatoes
Ingredients:
1 Tbsp olive oil
2 garlic cloves, minced
1/2 cup onion, chopped
1-2 small red chilies, seeded and minced or hot chili sauce
1 bunch of collards, thinly sliced with tough stems removed
1/2 cup lite coconut milk
1 large tomato (fresh or canned), chopped with the juices reserved
Juice from 1/2 of a lime
Salt and pepper, to taste

Heat the olive oil over medium heat. Add the garlic, onions, and red chilies (or hot chili sauce). Sauté until the chopped onion is soft and light brown. Add the collards and sauté for 2 minutes. Add the coconut milk, tomato, and lime juice; stir, put a lid on the pan, and let the collard mixture braise for 7-10 minutes until tender. Add salt and pepper to taste.

Sweet Potato Pancakes
Ingredients:
1 1/4 c. sweet potato puree*
3/4 c. whole-wheat flour
3/4 c. all-purpose flour
1 Tbsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
4 Tbsp unsalted butter
2 eggs
2 Tbsp packed brown sugar
1 1/2 c. milk

Sift together the whole-wheat flour, all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Add the butter and sweet potato puree into a food processor bowl and process until smooth. Add the eggs, brown sugar, and milk; blend until smooth. Add the dry ingredients and process briefly until combined (don't overprocess). Heat a skillet or griddle lightly coated with vegetable oil spray on medium heat. Drop heaping spoonfuls of batter onto the hot griddle. When pancakes start to bubble, flip and cook until golden. Serve with toasted pecans and your favorite syrup.
*To make sweet potato puree, pierce 2 medium sweet potatoes with a fork and microwave 5 to 7 minutes on high, until they are soft. Peel the skins off and measure out enough to make 1 1/4 cups.

Swiss Chard and Herb Tart
I have made this tart several times using different types of greens each time. My favorite is swiss chard, but feel free to use any type that you have on hand such as spinach, broccoli greens, kale, collards, etc.

Ingredients:
1 lb swiss chard, stems and ribs removed
1 Tbsp olive oil
1 garlic clove, minced
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
2 large egg
1/2 tsp salt
1/4 tsp ground pepper
1/4 tsp minced fresh thyme
1/4 tsp minced fresh oregano
1/8 tsp grated nutmeg
1 (17 oz) pkg frozen puff pastry, thawed (2 sheets)

Directions:

Cook chard in large pot of boiling salted water until just wilted, about 2 minutes. Drain. Squeeze out liquid and chop. Heat oil in heavy large skillet over medium heat. Add garlic; saute 1 minute. Add chard; sauté until excess liquid evaporates, about 5 minutes. Transfer chard mixture to large bowl. Cool slightly. Mix in ricotta and next 7 ingredients. Position rack in bottom third of oven; preheat to 375°F. Roll out 1 pastry sheet on lightly floured surface into a 14-inch square. Transfer pastry to 9-inch-diameter tart pan. Trim edges, leaving 1-inch overhang. Fill pastry with chard mixture. Lightly brush pastry overhang with pastry brush dipped into water.Roll out second pastry sheet to 13-inch square. Using tart pan as guide, trim pastry square to 10-inch round. Drape over filling. Seal edges and fold inches. Bake until pastry is golden brown, about 40-45 minutes. Cool 10 minutes.Remove pan sides from tart. Transfer to platter. Cut into wedges and serve.

Kumquats, Sweet Potatoes, and Parsnips

Kumquats
Kumquats are unique in that the flesh inside is tart and the skins are sweet. You don't need to peel them because the skins are completely edible, but I suggest cutting them in half and popping out the seeds before eating. They also make great jams and relishes. Try out some of these great recipes from Epicurious.com

Orange Cheesecake with Candied Kumquats

Gingered Cranberry and Kumquat Relish

Hazelnut Crunch Cake with Honeyed Kumquats

Gingerbread Layer Cake with Candied Kumquats

Kumquat Compote with Sauternes and Ginger

Spiced Kumquat Chutney

Sweet Potato Biscuits

2 cups all-purpose flour (about 9 ounces)
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into small pieces
1 cup pureed cooked sweet potatoes, cooled
1/3 cup fat-free milk
Cooking spray

Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine sweet potato and milk in a small bowl; add potato mixture to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 5 times. Roll dough to a 3/4-inch thickness; cut with a 2-inch biscuit cutter into 10 biscuits. Place biscuits on a baking sheet coated with cooking spray. Gather remaining dough. Roll to a 3/4-inch thickness. Cut with a 2-inch biscuit cutter into 6 biscuits. Place the biscuits on prepared baking sheet. Discard any remaining scraps.

Bake at 400° for 15 minutes or until lightly browned. Remove from pan; cool 5 minutes on wire racks. Serve warm or at room temperature. 16 servings (serving size: 1 biscuit)

Sweet Potato Soufflés

Even people who dislike sweet potatoes will love these easy to make soufflés. If you have never made a soufflé before, don't worry these are easy to make and can be made up to 2 days ahead of time and kept in the refrigerator until you are ready to bake them. 8 servings.

Granulated sugar for coating ramekins
2 Tbsp granulated sugar
2 medium sweet potatoes (about 1 pound, 12 ounces)
2 tablespoons butter, softened
1/4 cup all-purpose flour (about 1 ounce)
1/2 cup half-and-half
1 tablespoon grated orange rind
1/3 cup fresh orange juice
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
2 large egg yolks
5 large egg whites

Cooking spray
Chopped pecans for garnish

Preheat oven to 425°. Coat 8 ramekins with cooking spray and lightly coat with granulated sugar. Pierce sweet potatoes with a knife; arrange on paper towels in microwave oven. Microwave at high 7-10 minutes or until tender, rearranging potatoes after 5 minutes. Peel potatoes. Combine potatoes, butter, flour, half-and-half, and next 6 ingredients (through egg yolks) in a food processor; process until smooth. Transfer potato mixture to a large bowl.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until soft peaks form. Add 2 tablespoons granulated sugar, 1 tablespoon at a time, beating until stiff peaks form (do not overbeat). Gently fold one-fourth of egg white mixture into potato mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared ramekins. Place ramekins on a baking sheet; place baking sheet in a 425° oven. Immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake for ~25 minutes or until soufflé is puffy, golden, and set. Sprinkle with chopped pecans. These soufflés can be served immediately, but they are still excellent after they have cooled off for a few minutes and fallen.

Roasted Parsnips
These roasted parsnips have a nice crispy exterior and are soft inside. Simply peel the parsnips and cut into 1/2" dice. Place on a baking sheet lined with Aluminum foil and drizzle with olive oil and sprinkle with sea salt. Roast at 425F for 25-30 minutes. Turn the parsnips over with a spatula after 15 minutes to ensure even cooking on both sides.

Stir Fried Poc Choi with Garlic

Stir-Fried Baby Poc Choi with Garlic

Gourmet November 2007

No Thanksgiving spread is complete without greens. Stir-fried poc choi, with its almost bitter leaves and sweet, succulent stems, offers a nice touch of simplicity in the middle of a rich meal.

Yield: Makes 8 servings

Active Time: 35 min

Total Time: 35 min

1/3 cup reduced-sodium chicken broth

1 tablespoon soy sauce

1 1/2 teaspoons cornstarch

3 tablespoons peanut or vegetable oil

1/4 cup thinly sliced garlic (about 8 cloves)

2 pounds baby poc choi, halved lengthwise

2 teaspoons Asian sesame oil

Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved. Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10 seconds. Add half of poc choi and stir-fry until leaves wilt, about 2 minutes, then add remaining poc choi and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

CSA Delivery #24

Thai Basil, Peppers, Okra, Malabar Spinach, Green Beans, Muscadine Grapes, Potatoes, Eggplant, and Tomatoes. Fruit Share: Peaches

Recipes

Fairy Tale Eggplant in Ginger Garlic Sauce
From http://coconutlime.blogspot.com/

Ingredients:

14 oz fairy tale eggplant, sliced in half lengthwise

3 tablespoons water

3 tablespoons soy sauce

2 tablespoons sake

2 tablespoons sesame oil

1 teaspoon rice vinegar

3 cloves garlic, minced

1 inch knob fresh ginger, minced

cornstarch

sugar

Directions:

Heat the oil in a large pan. Add the eggplant, cut side down. Add the water and cover. Cook about 2-3 minutes or until the eggplant is softened but not fully cooked. Meanwhile, whisk together the soy sauce, ginger, garlic, sake and pinch of cornstarch and a pinch of sugar. Pour over the eggplant and recover. Cook about 5 minutes or until the eggplant is soft. Serve as a side dish.

Garlicky Oven Fries

Vegetarian Times, May 2008
Ingredients:

1 1/2 lb. russet potatoes, peeled and cut into 1/4-inch-thick wedges

2 tsp. canola oil

2 tsp. olive oil

4 cloves garlic, coarsely chopped

1 Tbs. chopped fresh parsley

Directions

1. Place oven rack in lowest position, and preheat oven to 475°F. Coat baking sheet with cooking spray.

Soak potatoes in bowl of hot water 10 minutes. Drain, pat dry, and return to dry bowl.

2. Meanwhile, heat canola oil, olive oil, and garlic in saucepan over medium-low heat. Cook garlic 2 minutes, or until it begins to brown. Transfer garlic to small bowl with slotted spoon.

3. Pour oil over potatoes, and toss to coat. Season with salt and pepper. Arrange potatoes in single layer on prepared baking sheet. Bake 20 minutes, or until potatoes are golden on bottom. Turn, and bake 10

minutes more, or until golden and crisp.

4. Meanwhile, stir parsley into reserved garlic; sprinkle over fries. Season with salt and pepper, and serve immediately.

Penne with Eggplant, White Beans and Tomato Sauce

A pasta sauce of eggplant, tomatoes and fresh basil is an enduring classic. Add a can of cannellini beans and it gets even better. Cheese lovers might enjoy this dish with crumbled feta cheese. (Vegetarian Times, April 2000)

Ingredient List

6 Servings

1/2 cup chopped fresh basil

1/4 tsp. salt

1/4 tsp. freshly ground pepper

12 oz. dried penne pasta

1/3 cup pine nuts (1 3/4 oz.), toasted

15- to 19-oz. can cannellini (white kidney) beans, rinsed and drained, or 1 1/2 to 1 3/4 cups cooked

cannellini beans

28-oz. can whole plum (Italian-style) tomatoes, drained

2 Tbs. olive oil

4 medium cloves garlic, thinly sliced

1/8 tsp. red pepper flakes

3/4 lb. eggplant, cut into 1-inch cubes (4 cups)

Directions

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

2. Meanwhile, pass tomatoes through a food mill into medium bowl (or mash with a potato masher).

3. In large saucepan, heat 1 tablespoon oil over low heat. Add garlic and pepper flakes and cook, stirring,

until garlic is softened but not browned, 1 to 2 minutes. Add mashed tomatoes, increase heat to high and bring to a simmer. Reduce heat to low, cover and simmer while you brown eggplant.

4. In large nonstick skillet, heat remaining 1 tablespoon oil over medium-high heat. Add eggplant and cook,stirring occasionally, until tender and browned, 4 to 6 minutes. Stir in tomato mixture and reduce heat to low. Cover loosely with foil and simmer until eggplant is very tender, about 8 minutes. Add beans and simmer until heated through, about 5 minutes. Stir in basil, salt and pepper.

5. Shortly before sauce is ready, add penne to boiling water; stir to prevent sticking. Cook, stirring often,until just tender, 6 to 8 minutes. Drain well, reserving 1/2 cup cooking water. Place penne in large warm serving bowl. Add eggplant mixture and enough reserved cooking water to moisten and toss to coat. Serve immediately, sprinkled with pine nuts.

Almond Muffins with Gooey Fig Center
This recipe from Self Magazine (January 2006) was recommended by CSA member Jeri from Marietta as a great way to use fresh figs in an almond muffin recipe.

Ingredients:
Zest of 1 small lemon
1 1/2 cups almond meal (or finely crushed almonds plus 1 tsp flour)
1 cup all-purpose flour
1/2 cup oat flour (found at health food stores)
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground nutmeg
12 small fresh figs, stemmed
1 small egg
1/4 cup clover honey
1 1/4 cups skim milk
1/8 cup almond (or toasted almond) oil
6 tbsp sliced almonds

Heat oven to 350°. Combine first 9 ingredients in a bowl. Puree figs in a food processor until smooth and scrape into a small saucepan. Place over low to medium heat, stirring constantly, until puree gently boils, about 5 to 10 minutes. Let cool, then refrigerate. Whisk egg, honey, milk and oil in a bowl. Incorporate into flour mixture and blend on low with a hand mixer. Line a muffin tin with paper cups; fill each halfway with batter. Add 1 tbsp fig puree to center of each cup, then cover with a small spoonful of batter. Sprinkle almonds on top. Bake until golden brown, 12 to 15 minutes.

Okra

Okra is a good source of Protein, Riboflavin, Niacin, Phosphorus, Potassium, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium and Manganese.

The slippery liquid inside the okra cavity can be minimized two different ways. First, in some recipes, you can leave the okra whole. Trim the thinnest slices off the ends, and you avoid puncturing the okra capsule. You can also minimize the slime factor by avoiding the tendency to overcook okra.

In gumbos or soups, okra is traditionally sliced, and in most preparations the very tops of the okra are trimmed. Okra is excellent in stir-fry recipes, especially if the okra is small and tender. Okra's flavor mixes well with tomatoes, onions, peppers, eggplant and many other vegetables.

Spicy Okra in a Tomato Coconut Milk Sauce
This combination of the coconut milk, chilies, and tomatoes make a nice addition to other vegetables as well such as kale.

1 Tbsp olive oil
4 garlic cloves, minced
1/2 cup chopped onion (such as Vidalia)
1-2 small red chilies, seeded and minced, such as Thai chilies
1 bag of okra, ~25 pods, ends trimmed off
1/2 cup lite coconut milk
1 large tomato, chopped with the juices reserved
1/2 cup chickpeas (optional)
Salt and pepper, to taste

Heat the olive oil over medium heat. Add the garlic, onions, and red chilies. Sauté until the chopped onion is soft and light brown. Add the okra and sauté for 2 minutes. Add the coconut milk, tomatoes, and chickpeas; stir, cover the skillet with a lid and let the okra mixture braise for ~10 minutes. Add salt and pepper to taste.

Summer Salads, Broccoli Leaves, and Shredded Green Beans

Lemon Parsley Carrot Tabbouleh Salad

Many people think of parsley as a garnish, but it is full of vitamins and minerals. Parsley is a good source of Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus and Zinc, and a very good source of Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Potassium, Copper and Manganese. To see the complete nutritional profile click here: http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2513/2

Tabbouleh salads are made with whole grain bulgur wheat and feature parsley as a main ingredient.

Ingredients:

¼ c. dry bulgur wheat
½ c. canned chickpeas, rinsed
1 small bunch of parsley, finely chopped
½ c. finely shredded carrots
2 Tbsp. chopped roasted (or fresh) yellow or red tomatoes
1 Tbsp. chopped green olives
1-2 Tbsp. fresh lemon juice
Salt to taste

Combine ¼ c. dry bulgur wheat and ¾ c. of water in a microwave safe bowl. Microwave for ~6 minutes, until cooked and then fluff with a fork. Let cool and then add the remaining ingredients. Chill to let the flavors combine for ~1 hr.

Southwest Grilled Corn Quinoa Salad

One of my favorite ways to prepare corn is to grilling. Grilling really brings out the flavor of the corn, so there is no need to add a lot of butter. Corn is a good source of Thiamin and Folate. Quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Not only is quinoa high in protein, but the protein it supplies is complete protein, meaning that it includes all nine essential amino acids. Quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorus. You can also make this salad without the quinoa as a nice side dish.

Ingredients:
½ c. dry quinoa, thoroughly rinsed
2-4 ears of corn
½ c. canned black beans, rinsed
2 Tbsp. chopped roasted (or fresh) yellow or red tomatoes
½ c. finely chopped cilantro
¼ c. finely chopped red onion
½ c. chopped avocado
1 Tbsp. chopped pickled jalapenos
Juice from 1 lime
Salt to taste

Thoroughly rinse the quinoa in a fine mesh colander under running water to remove the bitter coating. Combine the quinoa and 1 c. water in a saucepan; bring to a boil and then gently simmer for ~15 minutes until thoroughly cooked (stirring occasionally). Meanwhile spray the corn with cooking spray and grill, rotating the corn as needed to keep it from getting charred too much on one side. What you are looking for is enough time to lightly blacken some of the kernels. Don’t overcook the corn however or it will become mushy. After grilling, remove the corn kernels from the ear using a small knife. Combine the cooked quinoa, grilled corn kernels, and the rest of the ingredients in a small bowl. Chill to let the flavors combine for ~1 hr.

Broccoli leaves

When you buy broccoli at the store the leaves have already been removed, but they are entirely edible and an excellent source of vitamins and minerals. Broccoli leaves are a good source of Protein, Thiamin, Niacin, Pantothenic Acid, Calcium, Iron and Selenium, and a very good source of Vitamin A, Vitamin C, Riboflavin, Vitamin B6, Folate, Magnesium, Phosphorus, Potassium and Manganese. A serving of 100 grams provides a RDA of 320% Vitamin A and 155% Vitamin C.

To see the complete nutritional profile click here: http://www.nutritiondata.com/facts/vegetables-and-vegetable-products/2815/2

I like to cook broccoli leaves the same way that I cook collard greens.

Garlicky Rolled Broccoli Leaves/Collard Greens

The technique of rolling the broccoli/collard leaves tightly together makes slicing easier.

Ingredients:

1 lb broccoli leaves or collard greens
1 Tbsp olive oil
1 cup finely chopped onion

2 garlic cloves, minced

vegetable broth as needed
salt and pepper to taste
hot pepper sauce to taste

red pepper flakes to taste

Remove stems from broccoli/collard greens. Wash and pat dry. Stack 4 or 5 leaves together, and roll up tightly. Cut across the rolled greens, slicing thinly (chiffonade). Heat oil in a large Dutch oven with a medium flame. Add onion and garlic; sauté 4-5 minutes until lightly browned. Add broccoli/collard greens, cook for 15-25 minutes or until desired level of tenderness is reached, stirring frequently. You can add broth if the greens become too dry. Add salt, pepper, red pepper flakes, and hot sauce; cook 2 minutes.

Lemon and Chive Shredded Green Beans

Shredding the large flat green beans makes them easier to cook. You can also stir fry the shredded green beans; adding sesame oil, garlic, green onions, and ginger for a Chinese-style dish.

Ingredients:
1/2-3/4 pound green beans (any variety)
0.5 Tbsp extra-virgin olive oil
2 Tbsp water
Grated zest of 1 lemon
1/4 cup chopped fresh chives
Sea salt and pepper to taste

Slice beans on a diagonal into roughly 1/8 inch pieces or use the slicing blade on your food processor. Heat the olive oil in a large skillet over medium-high heat. Add the beans and stir until coated with oil, then add the water. Cover and cook 2-3 minutes, until the beans are brightly colored and tender; stir midway through to ensure even cooking. Remove from the heat and stir in the lemon zest and the chives. Season to taste with salt and pepper.

Bitter Greens

The bitter taste can be perceived by many people to be unpleasant until they become accustomed to it. Common bitter foods and beverages include coffee, unsweetened chocolate, many plants in the Brassicaceae family (such as Broccoli Rabe, Kale, Mustard Greens), and escarole. These bitter greens are highly nutritious and an essential component of the Mediterranean diet. Fortunately, it is very easy to balance and tame the bitterness when cooking these greens.

Here are 6 tips to balance the bitterness:
Sauté or Steam: Sautéeing or steaming greens helps the mature, tough leaves become tender and mild. Braising or blanching is even better for very tough, bitter greens since the bitter compounds leach into the water, and boiling softens tough-stemmed greens like kale. More delicate, younger bitter greens like baby arugula usually don't need to be pre-cooked - just seasoned right.
Salt: sodium chloride suppresses the perception of bitter flavors. I like to use a high quality sea salt, which adds a lot of flavor. You can also use other salty ingredients such as soy sauce.
Sour: Acidic ingredients can also be used to neutralize bitterness since the the bitterness in greens is attributed to pH basic alkaloids. Lemon juice squeezed over cooked or raw greens makes the flavors become brighter and reduces the bitterness. Vinegar also can be used to add acidity. Tomatoes are also a good choice, giving a touch of sourness but also a gentle sweetness.
Fat: Olive oil, rich cheeses such as parmigiano reggiano, dairy products, and pork products such as bacon and pancetta add comforting warmth to even the most astringent greens.
Sweet: A sweet balsamic vinegar reduction or a bit of honey can also be used to balance the bitter flavor. For example, escarole can be paired with golden raisins and pine nuts.
Spicy: Adding spicy chilies or hot sauces to greens will also counteract the bitterness in greens.

Caribbean Style Kale with Coconut Milk, Chilies, and Tomatoes
This recipe uses the 5 of the components above to balance the bitter flavors of the kale. The combination of the coconut milk, chilies, and tomatoes make a nice addition to other greens as well.
1 Tbsp olive oil
2 garlic cloves, minced
1/2 cup onion, chopped (such as Vidalia)
1-2 small red chilies, seeded and minced, such as Thai chilies
1 bunch of kale, chopped with tough stems removed
1/2 cup lite coconut milk
1 large tomato, chopped with the juices reserved
1/2 cup chopped green spring onions (optional)
Salt and pepper, to taste

Heat the olive oil over medium heat. Add the garlic, onions, and red chilies. Sauté until the chopped onion is soft and light brown. Add the kale and sauté for 2 minutes. Add the coconut milk and tomato, stir and let the kale mixture braise for 5-7 minutes. Add chopped green onions, salt, and pepper to taste.

Escarole alla Romana

The pan will be full with the fresh escarole, but the volume reduces quickly when cooked.

Ingredients:

1 1/2 teaspoons olive oil
1/3 cup golden raisins
2 tablespoons pine nuts
4 garlic cloves, minced
1/2 cup vegetable broth
1 pound escarole, coarsely chopped (about 2 heads)
salt, to taste

Heat oil in a Dutch oven over medium-high heat. Add raisins, nuts, pepper, and garlic; sauté 2 minutes or until nuts are golden brown, stirring constantly. Add broth and escarole; cook 3 minutes or until wilted. Season with salt to taste.

Lamb's Quarters

Lamb's Quarters are also referred to as wild spinach. You can steam or sauté them until tender and use the dishes where you would normally use spinach. They are a good source of Niacin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Thiamin, Riboflavin, Vitamin B6, Calcium, Potassium, Copper and Manganese. See link for complete nutritional profile: http://www.nutritiondata.com/facts-C00001-01c20do.html

Recipes:

Lamb's Quarter Pesto

1/4 cup pine nuts
1 small garlic clove
1/2 teaspoon salt
2 cups loosely packed lamb's-quarter leaves, washed and dried
3/4 oz finely grated Parmigiano-Reggiano (1/3 cup)
1/3 cup extra-virgin olive oil

Put oven rack in middle position and preheat oven to 350ºF. Toast nuts in a shallow baking pan in oven, stirring once or twice, until pale golden, about 5-7 minutes. Add the garlic clove to a food processor and process until finely chopped. Add lamb's-quarter and salt, pulse until finely chopped. Add cheese and toasted nuts and process until nuts are finely chopped. With motor running, add oil in a thin stream through feed tube.

Green Spring Onion Crepes filled with Sautéed Lamb's Quarters

3 large eggs
1/2 Tbsp sesame oil
1/2 Tbsp canola oil
¾ cup milk
1 cup water
½ teaspoon salt
1 cup all purpose flour
1 bunch green spring onions, thinly sliced and chopped
2-3 cups chopped lamb's quarters
Garnish: chopped cilantro

Combine the first six ingredients in a blender on high speed. Add the flour, blend for 10 seconds, then scrape down the sides of the blender bowl and blend briefly once more. Pour the batter into a bowl and set aside to rest. Steam or sauté the chopped lamb's quarters in olive oil until lightly cooked, season with salt.
Heat a skillet or crepe pan on medium heat, add a tsp of canola oil and swirl to coat the pan. Pour about 1/3 cup of batter into the pan and swirl to coat. Add some of the scallions on top and cook until lightly browned on the bottom about 1-2 minutes. Loosen the crepe and flip it over and cook until the other side is lightly browned. Cook the remaining crepes in the same manner, adding a little more oil to the pan if necessary. Fill the crepes with sautéed lamb's quarters and garnish with cilantro if desired.

10 Ways to use Lamb's Quarters and Other Greens

1.Raw: Chop young leaves or tips of older plants raw in summer salad or for taco topping.

2. Steamed: Eat lamb's quarters plain or with your favorite dressing.

3. Sautéed: Use olive oil and add onions, garlic or mushrooms.

4. Soup: Pick your favorite hot or cold soup recipe and substitute lamb's quarters for spinach.

5. Quiche or Omelet - this is delicious with eggs and cheese.

6. Lasagna: For those who add spinach to lasagna, lamb's quarters is a real treat.

7. Soufflé: Use lamb's quarters for a memorable dish.

8. Pie: Lamb's quarters makes an excellent spanakopita or Greek spinach pie.

9. Bread: Got a favorite spinach bread recipe? Try it with lamb's quarters.

10. Frozen: Plunge leaves into boiling water, one minute after water reboils, remove, cool and freeze for later use.