Green Garlic, Swiss Chard, and Kale

Green Garlic
Green garlic is simply garlic that is harvested before the bulb fully matures. The resulting vegetable resembles a green onion with a deep green stalk and a pale white bulb. The flavor of green garlic is milder and less bitter than fully mature garlic. The whole plant including the leaves can be used. For more information and recipes such as Linguine with Green Garlic Clam Sauce and Artichokes with Green Garlic Dip, please see Garlic Defanged by Daniel Patterson.


Green Garlic and Leek Risotto

Ingredients:

2 medium leeks, white parts only

3 green garlic bulbs (white part), trimmed and chopped

2 Tbs. unsalted butter

1/4 cup white wine

Salt and pepper

6 cups of vegetable or chicken stock, simmering

2 tablespoons unsalted butter

1 1/2 cups Carnaroli or Arborio rice

1/2 cup white wine

1 cup freshly grated Parmigiano-Reggiano cheese

1/2 cup chopped parsley, and/or leftover green garlic tops

Zest of 1 lemon, finely chopped

Salt and pepper to taste

Quarter leeks lengthwise, cut them crosswise into 1/4-inch slices, and wash well. Remove any tough, papery husks from garlic, then finely chop bulbs. Melt butter in a saute pan. Add leeks and garlic, stir to coat, then add wine and cook over medium-low heat until leeks are tender, about 10 minutes. Season with salt and pepper. Set aside while you cook the rice.

Your stock should be simmering on the stove. Melt butter in a dutch oven over medium heat. Add rice and cook, stirring for 1-2 minutes until the rice becomes slightly translucent on its outer shell and you hear popping sounds. Add wine and simmer until it is absorbed, then add 3 cups of the stock. Simmer until it has been absorbed, stirring every few minutes; then raise heat to medium and begin adding stock 1/2 cup at a time. Stir continuously and continue adding liquid after each addition is absorbed. Rice is done when tender with a slight bite, about 30-35 minutes. Stir in leeks, cheese and herbs. Taste for salt and pepper. Serve immediately. Makes 4 servings.

Lasagna with Swiss Chard

Ingredients:

1 generous bunch Swiss chard (about 1lb.)

1/2 pound fresh or dry lasagna noodles

2 tablespoons plus 1 teaspoon extra virgin olive oil

2 large garlic cloves, minced

1 (28-ounce) can peeled Italian plum tomatoes (San Marzano) with sauce

Pinch of sugar

1 large basil sprig

Freshly ground pepper

1/2 cup fresh ricotta cheese

1/3 to 1/2 cup freshly grated Parmesan

Salt to taste

Bring a large pot of generously salted water to a boil while you prepare the chard. Fill a separate bowl with ice water. Remove the stems from the Swiss chard and set aside for another use. When the water comes to a boil, add the Swiss chard leaves. Boil 1 minute, then remove from the water with a slotted spoon or skimmer and transfer to the ice water to stop the cooking process. Drain and squeeze out excess water. Chop coarsely and set aside. Cook the lasagna noodles in the same pot of water. Remove the pasta from the pot and toss with 1 teaspoon olive oil in a bowl so they don't stick together.

Chop the canned tomatoes into medium dice, reserve sauce. In a wide, nonstick frying pan, heat 1 tablespoon of the olive oil over medium heat and add the garlic. Cook, stirring, just until fragrant, about 1 minute. Add the tomatoes and their juice, sugar, basil sprig, and salt (begin with 1/2 teaspoon and add more later), and bring to a simmer. Simmer, stirring often, until thick, 15 to 25 minutes, depending on the amount of juice in the pan. Taste and adjust seasonings. Remove the basil sprig. Stir in the Swiss chard and remove from the heat.

Preheat the oven to 375ºF. Oil a square or rectangular baking dish (no bigger than 2-quart) and line the bottom with a layer of lasagna noodles. Spread half the ricotta over the noodles and half the tomato-chard sauce over the ricotta. Sprinkle 2 tablespoons Parmesan over the tomato-chard sauce. Add another layer of noodles and top with the remaining ricotta and tomato-chard sauce, and 2 tablespoons Parmesan. Finish with a layer of noodles and the remaining Parmesan. Drizzle the remaining tablespoon of olive oil over the top. Cover the dish tightly with foil. Bake 30 minutes, or until bubbling and the pasta is tender. Uncover, allow to sit for 5 minutes, and serve.

Pasta with Kale, Sage, and Potatoes
Ingredients:
2 Tbs unsalted butter
2 large garlic cloves, smashed
5 sage leaves, thinly sliced
1 bunch kale, coarsley chopped
1 cup finely diced yukon potatoes
1/2 lb strozzapreti or gemelli or another twisted pasta
2 1/2 oz Italian fontina cheese, grated
freshly grated parmigiano-reggiano
salt and pepper to taste

Bring a large pot of water with a colander insert to boil. Meanwhile, heat butter, garlic, and sage in small skillet over medium heat until butter is lightly browned and nutty smelling. Remove the garlic. When the water comes to a boil, add the salt and potatoes. Boil for 10-15 minutes, until tender. Remove the potatoes and set aside. Boil the kale until tender ~4-6 minutes. Remove the kale and squeeze out the excess water. Cook the pasta until al dente; drain and add the kale, potatoes, and butter sage sauce. Add the cheeses and toss to combine. Add salt and pepper to taste.

Cilantro, Pak Choi, and Kale

Cilantro
Cilantro is also known as coriander and is in the carrot family. It is used in natural medicine to stimulate digestion. It is also a good source of Thiamin and Zinc, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Riboflavin, Niacin, Vitamin B6, Folate, Pantothenic Acid, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

Cilantro Pesto
This would be great to serve with grilled fish, shrimp or quesadillas.

2 cups loosely packed cilantro
1 clove garlic
3 Tbsp canola oil
1 Tbsp freshly squeezed lime juice
Salt to taste

Combine the cilantro with a pinch of salt, the garlic, lime juice, and the oil in a food processor or blender. Process until well blended. Add salt to taste.

Garlic and Cilantro Soup

This soup is similar to this classic Spanish style garlic soup, Sopa de Ajo, with the addition of cilantro. Serves 6.

2 Tbsp olive oil
6 garlic cloves, peeled

1/2 cup chopped cilantro leaves
6 cups chicken or vegetable stock

2 tsp paprika
6 eggs
6 small slices of a French baguette

salt and ground black pepper to taste

Heat the oil over medium heat in a large saucepan. Add the garlic cloves and saute until golden and fragrant. Remove the garlic using a slotted spoon. Add the bread slices to the garlic flavored oil and saute until the bread is toasted and crisp on each side. Set the bread aside and add the stock and paprika to the saucepan. Bring to a boil and poach the eggs in the broth; you can either poach them as whole eggs or whisk them into the broth to form strands like egg drop soup. Add the chopped cilantro. Season with salt and pepper. Ladle into bowls and garnish with the toasted bread.

Creamy Pak Choi Soup

1 Tbsp canola oil

1/4 c. chopped green onions

1 large garlic clove, minced

1 tsp minced fresh ginger

1/2 lb pak choi or bok choi

1 small potato, peeled and diced

2 cups vegetable stock

salt and pepper, to taste

1 tsp toasted sesame oil for garnish

chopped green onions for garnish

Heat the canola oil in a medium saucepan over medium-high heat. Add the green onions, garlic, and ginger to the pan. Saute until fragrant, about 1 minute. Add the pak choi and potato. Pour in the stock and bring to a boil. Simmer until the potato is tender, about 20 minutes. Puree until smooth, adding more stock if necessary. Add salt and pepper to taste. Garnish with droplets of toasted sesame oil and chopped green onions.

Pak Choi with Ginger Butter

1/2 lb Pak Choi or Bok Choy, sliced

2 Tbsp butter

1 Tbsp low sodium soy sauce

2 tsp minced fresh ginger

1 garlic clove, minced

1 Tbsp chopped fresh cilantro

Salt and Pepper, to taste

Blanch the pak choi in boiling water for 2 minutes. Drain in a colander and rinse with cold water to stop the cooking. Melt the butter in a large skillet. Add the soy sauce, ginger, garlic, and pak choi. Saute for a few minutes until the choi is cooked. Remove from the heat and add the cilantro and salt and pepper to taste.

Crispy Roasted Kale with Sea Salt

Kale is one of the healthiest foods around. It is a good source of Protein, Vitamin E (Alpha Tocopherol), Thiamin, Riboflavin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese.

The kale comes out of the oven crispy and salty, giving it an almost fried-like texture. The result is a great way to get kids (and grown-ups alike) to eat this very nutritious vegetable.

4 cups firmly-packed kale
1 Tbsp. extra virgin olive oil
1 tsp. good-quality sea salt

Preheat oven to 375 degrees F. Wash and trim the kale: Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Toss with extra virgin olive oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle. Remove from oven and sprinkle with sea salt. Serve immediately.

Kohlrabi, Pac Choi, Broccoli Leaves

Kohlrabi

Kohlrabi is a crispy, sweet tasting, delicate flavored member of the Brassica family of vegetables. It’s a distinctive looking vegetable, with a ball-like shape, pale green and purple-tinged, marked by points where the leaf-stems attached. Small kohlrabi bulbs which are young and tender generally do not require peeling. Medium to larger sizes should be peeled to remove the tough outer skin. The bulb can be sliced, cut into quarters, cubes or julienne strips and steamed until crisp-tender or sauté kohlrabi in butter or olive oil, or boil and mash like potatoes. The whole peeled kohlrabi can be added to braised dishes and stews. The crisp flesh can be served raw in salads, as a relish, or as a crunchy accompaniment to dips. The kohlrabi has delicious leaves that are tender and excellent in salads or stir-fried.

With only 36 calories, one cup of raw kohlrabi has nearly 5 grams of fiber and is an excellent source of Vitamin C and a good source of Potassium. Kohlrabi contains important phytochemicals such as indoles, sulforaphane and isothiocynates. Indoles are believed to be potentially significant anti-cancer compounds and are found in other cruciferous vegetables, including broccoli, Brussels sprouts, cabbage and cauliflower. These plant compounds are not destroyed in cooking, and the bioactivity of indoles may actually be increased by cooking.

Avocado and Kohlrabi Salad

Ingredients:

3 medium kohlrabi bulbs
1 ripe avocado, diced
1 lime juiced
1/4 c. chopped green onions
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1/4 tsp garlic powder
1/4 feta cheese crumbles (optional)
salt and pepper, to taste

Peel the kohlrabi by cutting off the top and bottom, and peeling with a potato peeler. Shred with the large hole blade in the food processor. Mix together lime juice and diced avocados. Whisk together green onion, balsamic vinegar, oil, garlic powder, and salt and pepper to taste. Pour dressing over kohlrabi and mix. Add diced avocados and feta cheese.

Kohlrabi Hash Brown Fritters

4 medium kohlrabi bulbs washed, peeled

1 small onion, chopped

2 eggs slightly beaten

2 Tablespoons dried breadcrumbs

1 teaspoon salt

½ c chopped green onions

1 tsp garlic powder

2 Tbsp olive oil

Shred kohlrabi (a food processor or salad shooter is great for this task); squeeze out excess moisture. Combine all ingredients except oil in a large mixing bowl; stir until well blended. Heat oil in a large skillet. Sauté kohlrabi mixture in batches (I like to use a cookie scoop to portion out the mixture); sautéing until golden, about 4 minutes per side. Drain on paper towels. Serve with a bowl of yogurt or sour cream with chopped chives as a condiment. Serve with: Plain nonfat Greek yogurt or sour cream with chopped chives.


Pac Choi and Broccoli Florets Stir Fried with Garlic Sauce

Ingredients:
1 Pac Choi or Bok Choy head, sliced and chopped into thin strips
3-4 c. of broccoli florets
3 Tbsp soy sauce
2 Tbsp Sherry wine
2 Tbsp chicken or veggie broth
1 Tbsp cornstarch
2 tsp chili paste
1 tsp sugar
2 Tbsp canola oil
1/2 c. chopped green onion
2 tsp minced fresh ginger
1 Tbsp minced garlic
1/2 red pepper, optional
Salt and Pepper, to taste

Blanch the broccoli florets in boiling water for 2 minutes and drain. Combine soy sauce, wine, broth, cornstarch, chili paste, and sugar together in a small bowl. Heat the oil in a wok and stir fry the green onion , ginger, garlic, and red pepper together for 2 minutes. Add the broccoli and pac choi and stir fry for 1 minute more. Add the sauce mixture and stir fry until the vegetables are crisp tender. Add salt and pepper to taste.

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

Cilantro, chopped 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, hot sauce, and cilantro to taste; cook 2 minutes.

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.