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Stir-fry greens already mixed for sale at the Farmers’ Market Stir fry greens include spinach, garlic greens, arugula and swiss chard; a nice blend of mild and spice. The red veins of the swiss chard add nice color and texture when stir-fried. The garlic greens, or the middle leaves of growing garlic, when sliced like green onions add a mild garlic flavor to the stir fry. The arugula adds a mild pepper flavor. Ingredients: Spinach Arugula Swiss Chard Garlic Continue reading Stir-Fry Greens Thyme is my go-to herb for everything these days. Here is a quick way to use it with chicken. Ingredients: 2 tablespoons olive oil 1 clove garlic, minced 6 sprigs fresh lemon thyme, leaves stripped and chopped 1 tablespoon lemon zest 1/4 cup lemon juice salt and pepper to taste 1 pound chicken breast tenders Combine all ingredients in a large mixing bowl and marinate chicken for 5 minutes. Spray a non-stick skillet with cooking oil and heat to medium-high. Continue reading Lemon Thyme Chicken 2 cloves garlic 2 cups packed fresh basil 1/2 cup grated parmesan cheese 1/2 cup pine nuts ½ teaspoon salt ¼ teaspoon black pepper 1/3 cup olive oil Directions for the Pesto Recipe Peel the garlic cloves and add them to a food processor. Wash the basil in a colander and dry with paper towels. A salad spinner can also be used to clean and dry the basil. Add the cleaned and dry basil, parmesan cheese, pine nuts, salt Continue reading Pesto 1 oz unsalted butter or cooking oil 1 bundle garlic chives 1 clove garlic 6 oz fresh parsley 4 medium potatoes 1 quart of vegetable or chicken stock 1. Stir-fry chopped veggies until browned 2. Add stock and boil for 20 minutes 3. Cool slightly then puree mixture with blender 4. Add cream, salt and pepper to taste 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced green onion 1 teaspoon minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 2 cups diced peppers (non spicy) 2 cups diced zucchini or squash 1 1/2 cups chopped tomatoes 1 tablespoon sliced fresh basil leaves 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper 1. Set a large 12-inch saute pan over medium heat and add the Continue reading Ratatouille Most of my recipes are super easy because I have no energy left after a day of gardening. Here is a good recipe to use with some of the garden sage. Ingredients: 1/3 pound penne pasta 1/4 cup sweet onion (vidalia), sliced 1/8 pound proscuitto, diced (you can substitute for pancetta) 1/4 cup sage, chopped 1 Tablespoon olive oil Get pasta cooking. Meanwhile, brown onion, add sage and prosciutto. Toss cooked pasta with olive oil, and prosciutto, sage, onion sauce. Continue reading Sage and Proscuitto Pasta For you fermented vegetable enthusiasts, sauerkraut is great way to preserve and enjoy cabbage during the winter months. All it requires is time, cabbage and salt. Simply shred the cabbage, place it large crock or bucket and add salt. You’ll need to weigh down the cabbage in order force the water out and speed the fermentation process. It will take about a week to complete at temperatures between 70-75 degrees. As you check it throughout the week, scoop off the Continue reading Sauerkraut Tired of fresh greens? Stratas are a great way to get a lot of greens and other vegetables in a new and simple way. I make my strata directly in the frying pan, which makes it super quick and easy. Ingredients: 1 tablespoon cooking oil of choice (olive oil splatters more than canola, coconut oil remains healthy after heated unlike olive oil) 4 eggs 1/4 cup milk (cow, rice, almond, soy or other milk of choice) 1 Tablespoon chopped garlic Continue reading Spinach Arugula Strata Cut stems off beets leaving 1 inch attached to bulb. Boil beet bottoms until tender (about 10 minutes). Serve over salad drizzled with balsamic vinegar and goat cheese. Saute chopped beet greens, onion, wax pepper in canola oil for 5 minutes (stems can go in before leaves). Add a touch of sesame oil, soy sauce, white wine and steam for 5 mintues. Enjoy stir-fried greens as is or with fish, chicken or steak on top. |
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