Archive for the ‘Greens’ Category

Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


Honey Crisp Apple Salad with Walnuts and Sweet Spiced Basil + Cider Vinaigrette


 

2 head, butter crunch lettuce

4 cups wild arugula

1/2 cup toasted walnuts

2 Honey Crisp apples, sliced into thin matchsticks

1/4 cup basil, thinly sliced

 

¼ cup plus 2 tablespoons apple cider vinegar

2 ½ tablespoons honey

1/4 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon plus a pinch salt

Pinch cumin

Pinch curry powder

½ cup plus 2 tablespoons canola oil

 

Add all ingredients into the bowl of a food processor, and process until everything is well combined and smooth; with the processor running, slowly drizzle in the oil and continue to process until the vinaigrette is well emulsified and blended.

 

In a large bowl, add the lettuce, arugula, basil, walnuts and matchstick-sliced apples, and drizzle lightly with some of the Spiced Cider Vinaigrette.

 

****This makes about 1 cup, so you may have additional dressing left over which you can store in the fridge***

Advertisements

Warm Butter Beans with Rosemary, Garlic, and Spinach

1 can butter beans, drained (or white beans if unavailable)

3 tbsp extra virgin olive oil (plus more, if desired!)

1-2 cloves garlic, peeled & finely sliced

2 small sprigs rosemary, leaves picked

1 good handful of spinach

Pinch of chili flakes

Heat a small frying pan over a medium heat and add 3 tablespoons olive oil. Add beans, garlic, rosemary, and stir fry beans until they are golden and warmed through. Add the spinach and chile flakes, and cook until the spinach in wilted. Season well and serve with a drizzle of olive oil.

****Serve alongside Winter Squash Agro dolce!!****

Sweet & Spicy Napa Cabbage Slaw

FOR THE SLAW

1. 1/3 cup golden raisins

2. small head napa cabbage (2 pounds), ribs removed, leaves thinly sliced crosswise

3. 2 medium carrots, shredded (2 cups)

4. 1 small apple, such as Granny Smith, cored and cut into 1/2-inch cubes (1 cup)

FOR THE DRESSING

1.1/3 cup cider vinegar

2. 1/4 cup honey

3. 2 tablespoons spicy stone-ground mustard, (dijon works too)

4. 1 large jalapeno chile, stem, ribs, and seeds removed, minced (3 tablespoons)

5. 2 teaspoons coarse salt

6. 1/4 teaspoon freshly ground pepper

7. 3 tablespoons extra-virgin olive oil

PUT IT ALL TOGETHER

  1. Make the slaw: Cover raisins with boiling water in a small bowl, and let soak for 15 minutes. Drain. Toss together raisins, cabbage, carrots, and apple in a large bowl.

  2. Make the dressing: Whisk together vinegar, honey, mustard, jalapeno, salt, and pepper. Pour in olive oil in a slow, steady stream, whisking constantly until emulsified. Toss slaw with dressing just before serving.

Spicy Collard Greens

2 lbs collard greens *

5 slices thick bacon diced (smoked, no nitrates)

1 large onion diced

3/4 cup chicken broth

3 tablespoons cider vinegar

1 tablespoon brown sugar – or honey

1 teaspoon red pepper flakes

½ teaspoon tabasco or other hot sauce

Salt and pepper

*I used turnip greens, Swiss chard and some red cabbage that had been sitting in my fridge

Instructions:

  1. Use knife to cut out large rib in collard greens – compost.   Stack leaves and roll up then cut into ¼ inch strips.
  2. Cook bacon in a large pot over medium heat until crisp.  Remove with slotted spoon to a paper towel lived plate.
  3. Add onion to bacon fat and cook over medium heat stirring occasionally until softened.
  4. Add broth, vinegar, sugar/honey, red pepper flakes and tabasco to pot and stir to combine.
  5. Add collard/mixed greens and turn or mix them occasionally.  Cover turn heat to low and cook for an hour, stirring occasionally.
  6. 6. Before serving, sprinkle bacon on top and season to taste with salt and pepper.

Adapted from Spicy Southern Kitchen

Greens with roasted Zucchini, Potato and Raspberry vinaigrette

Recipe Crampton’s CSA    from Bessie’s Best.

Baby Arugula Salad w/ Roasted Zucchini & Potato w/ Macerated Raspberry Vinaigrette & Goats Cheese.

Ingredients:

3 cups baby arugula (or any baby greens of your liking),

1 zucchini, washed- quartered and cut into small/med sized cubes,

4 baby potatoes washed and cut into small pieces,

1/2 cup raspberries,

2 TBSP crumbled goats cheese,

1/4 cup Extra virgin olive oil (EVOO),

1 TBSP balsamic vinegar,

1TSP Honey/Sugar,

2 gloves garlic finely chopped,

Salt to taste,

Cracked black pepper to taste.

Directions:

1.Preheat Oven to 400 degrees F.

  1. In a bowl toss together the zucchini & potato, 1 glove of the minced garlic, half the EVOO, salt & pepper.
  2. Bake for 30 mins in the oven, stirring occasionally, until potatoes are tender.
  3. Remove from oven and let cool.
  4. In a separate clean bowl, place the baby arugula/greens.
  5. While the zukes and potatoes are roasting prepare the vinaigrette. Mix raspberries n sugar together in a small bowl. Mash berries using a fork until liquefied. Pour berry mixture into a jar with a lid; add balsamic vinegar, remaining EVOO & minced garlic,  pepper and salt. Cover jar with lid and shake until dressing is mixed well (the vinaigrette can be prepared a day or two in advance)!
  6. Toss the greens with the vinaigrette and the cooled roasted veggies & top with the crumbled goats cheese!
  7. Voila and enjoy your juicy awesome salad.

TIP

Using Aluminum foil can be used to keep food moist, cook the food evenly and makes clean up a cinch.

Serves 4

Prep time 15 min

Cook Time 30min

Ready in 45min

Bon Appetite

Chard, Spinach and Basil Pesto with Pasta

Displaying Chard Spinach Pasta.png

Jennifer’s green kale smoothie!

A generous customer named Jennifer has suggested this wonderful smoothie to use up your kale!

Thanks Jennifer!

 

Green smoothie:
Frozen chopped up green apple (about a small apple’s worth)
About a cup of chopped up kale
About half a cup of parsley or 5ish mint leaves (whichever herb you choose ends up being the dominant flavour)
A banana
Chia seeds (totally optional)
Water or coconut water

Give it all a good zip in the blender – I feel like Popeye every morning when I drink this! I chop, bag & freeze a bunch of apples and kale at once so it’s ready for me.