Monday, May 31, 2010

Chips--the green kind

A client from one of our recent classes reminded me of this simple way to prepare greens that's really kid friendly (and super easy). I used it with kohlrabi greens this week, and it was yummy.

Here's what to do:
  1. Preheat oven to 375.
  2. Take washed and salad spinner dried greens cut or torn into "chip size" pieces and place on cookie sheet.
  3. Spray with oil.
  4. Sprinkle lightly with seasoning (sea salt and black pepper or something fun like this* to give it a kick). Seriously, you don't need much seasoning, so use only a small amount.
  5. Put in the oven for 3-5 minutes--watch them closely, because they don't need long. 
  6. Take 'em out of the oven and enjoy!
 *email here to order

Friday, May 28, 2010

Leftover Surprise

About once a month...or so....I open the refrigerator with a create a meal from what's in there.... only. Doesn't it seem like things just accumulate? Remnants of the last recipe you cooked, partial meals, fruits, veggies & herbs that appear to need using within the next 15 minutes or it's over. Today was that day for me.

The mission: Use the food in my fridge & pantry and create a delicious, healthy & interesting meal

The contents: Uncooked sweet potatos, oranges, about 1/3 of a rotisserie chicken, 3/ 4 of a purple onion, 4 small heads of wilted Napa Cabbage, 1 wilted bunch of Red Russian Kale, some shallots, 6 strawberries (I mentioned before those fruits that need using within the next 15 minutes- these would qualify), some random sprigs of parsley, basil & mint, avocado, plain yogurt, flour tortillas, a box of spinach that expires tomorrow, small wedge of Manchego cheese, 2 sort of shriveled up cloves of garlic

The results: A colorful and creative array of summer flavors (except for the oranges) and tasty combinations

The recipes:

Sweet Potato Salad

4 sweet potatos- peeled and roasted
3 oranges- peeled and cut into bite size pieces
3 T diced red onion
1/2 cup minced basil
2- 3 cups fresh spinach
Salt & Pepper to taste

Apple Cider Vinaigrette

1/2 cup canola oil (or other neutral oil)
1/4 cup apple cider vinegar (I use Bragg's Raw Unfiltered)
1 shallot- minced
1 heaping teaspon dijon mustard
1-2 teaspoons honey
salt & pepper to taste

I put all the ingredients together in a bowl while the sweet potatoes were still warm which wilted the spinach a bit. Tossed with the dressing and let it sit a couple of hours before serving. This would also make a really nice warm holiday side dish- use a more savory herb like thyme for a different flavor.

Funky Chicken Quesadillas with Green Yogurt Dipping Sauce

I caramelized the rest of the purple onion (aka: sliced it in strips and cooked it in a little olive oil until caramel colored and very sweet- probably 30 minutes or more)- I threw the garlic in there too just for kicks

While the onions were cooking I sliced the strawberries and finely minced some parsley and mint (probably about 1/4/ cup of each. I picked the rest of the chicken meat off the bone and diced it. When the onions were cooked, I turned the heat off and added the strawberries, herbs and chicken. Stirred it around a couple of times. Added a bit of salt & pepper and a splash of balsamic vinaigrette. I let that mixture sit until time to cook the quesadillas.

I added the mixture plus some of the Manchego cheese to the flour tortillas and browned in the skillet until the cheese was melty and the tortilla was slightly browned.

Green Yogurt Dipping Sauce

1 avocado- mashed
salt & pepper to taste
1/4 cup yogurt
1 T mayo
generous squirt of Rooster sauce (or tabasco)

Mix them all together- let sit for about 20 minutes before serving

How to bring wilted  greens back to life

I had a bunch of napa cabbage and kale which, frankly, looked like it needed to be thrown out. Out of reverence to the farmer's hard work in growing those greens I was determined to make it work!

I chopped everything and put in a bowl, covered with cool about 30 minutes the greens were back to life- plump and ready to cook. I drained the water, threw them in a large skillet, put a top on it and steamed for about 8 minutes.....drizzled with a small amount of maple syrup (the real stuff), a splash of balsamic vinegar and some sea salt & pepper. Even my boyfriend who doesn't like greens said they tasted sweet & good.

Roasted Beets and Fennel

This is so easy and super yummy, especially with fresh beets and fennel. I had some onions I needed to eat, so I threw them in, too.

Preheat oven to 375.
Meanwhile, wash, peel, and cut beets into bite sized pieces. Place on cookie sheet or Pyrex cooking dish. Add washed, sliced fennel and chunks of onion (optional). Drizzle with oil (I used Grapeseed oil--email here to order), sea salt and pepper and roast in the oven until tender to a fork.
Let cool a few minutes before serving.

Napa Cabbage with Ginger Vinaigrette

Prep time: 10 minutes
Cook time: About 6 minutes
Yield: 4-6 servings

3 Tablespoons Natural Grapeseed Oil (email here to order)
2 Tablespoons rice wine vinegar
1 Tablespoon grated fresh ginger
1 clove garlic, pressed
1 Tablespoon lime juice
1 large head Napa Cabbage, washed and sliced into long strips
Salt and pepper to taste

Garlic press
Lime juicer
Jar with tight fitting lid
Measuring spoons
Knife and cutting board

Large skillet with tight fitting lid

1.    Mix all ingredients except cabbage together in a jar with tight fitting lid. Set aside.
2.    Place a small amount of water in the bottom of the skillet and warm over medium heat.
3.    When steam rises from the water, place cabbage in skillet, toss for a minute, then place tight fitting lid on skillet for 3-4 minutes. Cook cabbage until it is crisp tender (should still be bright green).
4.    Pour dressing over cabbage, season with salt and pepper to taste, and enjoy!

Arugula with Mango, Walnuts, and Goat Cheese

I found mango's 2 for $1 this week, and they were ripe and ready to eat, so I used them in the following way for a scrumptious summer salad.

Chop washed arugula into slightly smaller pieces and place in serving bowl. Cut ripe mango over arugula squeezing extra juice from the mango over greens. Sprinkle walnuts and goat cheese chunks on salad. Drizzle with natural grapeseed oil* and toss to coat. Season with sea salt to taste.


*email here to order

Thursday, May 27, 2010

Bean Salad with Fennel

Prep time: 15 minutes
Cook time: None!
Yield: 6 servings

2 15oz cans of garbanzo beans, drained & rinsed
1½ cups fresh sliced fennel bulb
12 cherry tomatoes, quartered
4 TBS finely minced onion
2 cloves garlic, pressed
4 TBS fresh lemon juice (or juice from one lemon)
3 TBS chopped fresh parsley
3 TBS chopped walnuts
Olive oil to taste
Salt and pepper to taste
Fresh lettuce greens, washed

Can opener
Sharp knife and cutting board
Garlic press
Lemon juicer
Salad spinner

1.    Mix all ingredients to salt and pepper together.
2.    Serve over lettuce greens.
3.    This salad gets better as it sets, so if you have time, prepare it in advance.
4.    Enjoy!

Try a different kind of bean—azuki, black beans, kidney beans, soy beans, white beans—mix several different kinds
Add a little vinegar (balsamic, rice wine, red wine) for a twang
Grate a little carrot to add more color

Wednesday, May 19, 2010

Mustard Greens, Corn, Leeks, and Bacon

True confession #1: I don't particularly like mustard greens.
True confession #2: I could eat bacon every single day of my life.
I can't believe how much each of these foods is augmented by the other to create an amazing side dish. Although, after eating it tonight, I'm thinking of throwing it over brown rice next time to make a whole meal out of it--probably need to double it, if anyone else wants a bite! Seriously, we didn't get as many servings out of it as I usually like, because I ate at least 2 myself.
Props to Albi and Walthers for their masterpiece Greens, Glorious Greens which includes this dish--glorious indeed!

Serves 2 to 3
1 bunch mustard greens, washed, de-stemmed, and chopped into small pieces
2 to 3 strips of bacon (or more, if you're a bacon lover like me!), cooked & crumbled
2-4 teaspoons bacon drippings or other high heat oil
1/2 cup thinly sliced leeks, white and light green part only
1 cup corn kernels
sea salt and freshly ground black pepper to taste

Heat a large skillet with tight fitting lid over medium-high heat. Add bacon fat or other oil and coat pan. Throw in the leeks and cook for about 4 minutes--until soft and translucent. Add corn and heat until slightly brown (maybe 2 minutes?). Add mustard greens with water still clinging to the leaves. Stir to coat with oil, cover, and cook over medium-high heat for about 6 minutes, stirring occasionally. If things start sticking, add a little water. Season with salt and pepper to taste and top it all off with crumbled bacon.

Saturday, May 15, 2010

Smashed Peas with Mint on Bruschetta

When someone suggested this combination to me, I was skeptical, but it really works. It's light, fresh, and minty!

1 Ciabatta or French Baguette Loaf (preferably from Niedlov's)
1 10-ounce package frozen peas (thawed)
1 Tablespoon chopped fresh mint
2 Tablespoons extra-virgin olive oil
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Food processor
Measuring cups/spoons
Sharp knife and cutting board

1.  Slice bread and broil 1.5 minutes on each side or until brown. Set aside to cool.
2.  Process thawed peas in a bowl of food processor until coarsely chopped.
3.  Stir in mint, oil, salt, and pepper.
4.  Top bread and garnish with mint leaves.
5.  Enjoy!

Friday, May 14, 2010

Kohlrabi, Apple, Chard, and Carrot Slaw

1 head of kohlrabi with greens removed, peeled and grated
2-3 carrots, washed and grated
1 apple, grated
1-2 leaves rainbow swiss chard leaves, washed and finely chopped (stem included!)

4 Tablespoons Olive Oil
2 Tablespoons Apple Cider Vinegar
2-3 teaspoons local, raw honey
Sea salt and pepper to taste

Food Processor with grater attachment
Jar with tight fitting lid
Quality knife
Cutting board
Medium size bowl

1.  Mix oil, vinegar, honey, salt and pepper together in jar with tight fitting lid. Set aside.
2.  Grate kohlrabi, carrots, and apple in food processor. Place in a medium size bowl.
3.  Finely chop swiss chard stems and leaves. Add to bowl.
4.  Pour dressing over mixture and stir to combine well.
5.  Enjoy!

Wednesday, May 12, 2010

Beet Greens, Onions, and Shiitakes

Over the weekend I made this up and put it with some scrambled eggs. I love spring time!

I started with a little oil in a skillet and threw in some chopped onions on medium-low. Coat the onion well and  simmer a few minutes (3-4). Add some chopped garlic (I love garlic so it was 2-3 cloves). Let it sit. Heat stays at medium-low.

Meanwhile, cut beet greens away from stem if leaves are large. I had small leaves, so I just chopped it all up together and put it in some water in my salad spinner to soak and clean.

After rinsing, removing the stems, and slicing the shiitakes, throw them in the skillet and mix them well with the onion and garlic. I let them cook a few minutes (maybe 5?), drained the greens, threw them in the skillet, mixed it all up, covered with a lid and turned it off.

When the greens were wilted, I ate it all up. Divine!

Super Salmon Salad

This one is a staple at our house. We eat it on top of salad greens or throw it in a wrap with some sort of green. Full of good fats, protein, and calcium, it's a winner all the way around.

1 can of wild salmon, preferably with skin and bones in water
½ red onion, peeled and diced small
¼ cup parsley, minced
1-2 celery stalks, diced
1-2 carrot sticks, diced
1/3 cup olive oil
1 Tbsp. Dijon mustard
1 tsp. honey
3-4 Tbsp. apple cider vinegar
Sea salt and pepper to taste
Mixed greens

Large mixing bowl
Sharp knife
Cutting board
Measuring cup & spoons


1.    Drain salmon and put into mixing bowl.
2.    Combine with diced red onion, celery, carrots, and parsley.
3.    Whisk olive oil, mustard, honey, apple cider vinegar and sea salt and pepper to taste.
4.    Mix dressing and salmon.
5.    Serve on bed of mixed greens.
6.    Enjoy!

Wednesday, May 5, 2010

Greenlight Basic Greens

Use this recipe to prepare any and all dark, leafy greens like beet greens, collards, kale, chard, spinach, etc.


One bunch of fresh, local, organic greens


large bowl or salad spinner
cutting board
sharp knife
skillet with tight fitting lid

1.    Wash greens by submerging them in water for 5-10 minutes. If water is extremely dirty when greens are removed, wash again. If you have a salad spinner, spin the greens to remove excess water.
2.    Cut greens away from the stem. Set aside.
3.    Slice stems into bite size pieces.
4.    Take greens, fold in half and stack 4-5 leaves on top of each other.
5.    Roll greens into a fat “cigar” and slice across making long strips.
6.    Add 2 Tablespoons of water to a skillet and warm on medium-high heat.
7.    When water begins to smoke, add green stems, cover with tight fitting lid, and steam for 2-3 minutes. Add green leaves, return cover, and turn off heat leaving skillet on eye for 5-7 minutes. Greens should be bright green and tender.
8.    Season and enjoy!

Let everyone add their favorite condiments to season to taste—experiment and see what you like.

Some of Greenlight’s favorite combinations include:
•    splash of olive oil, fresh lemon juice, sprinkle of sea salt and sesame seeds
•    sauté 3 cloves of minced garlic before adding greens to the pan
•    splash of olive oil, squirt of Shoyu or Tamari Soy sauce, fresh lemon juice
•    mix to taste olive oil, local honey, vinegar (balsamic, rice, etc.) or soy sauce (shoyu, tamari), Dijon mustard, sesame seeds, sea salt, and pepper