The greens cook down!
Steam 12 cups mixed chopped greens, collards, kale, chard, broc raab, bok choi, kohlrabi greens. Set aside. Pound or mash 4 cloves of garlic with 1/2 tsp salt and then add to 1 cup chopped parsley and 1 cup chopped cilantro. Warm 2 tsp paprika and 2 tsp cumin in 3 tbsp olive until they release they flavor. Stir in garlic mixture then add greens until extra moisture has evaporated. Add salt to taste. Garnish with olives, lemon juice or some chopped tomatoes.
Preheat the oven to 350.
Thickly slice the rhubarb and put it into a deep oven-proof pot.
Add 1/4 cup of sugar and 1/4 cup of red wine.
Split open 1 vanilla bean and add them to the Rhubarb.
Roast the rhubarb until very tender, about 30 minutes.
This makes a wonderful sauce that you can add to ice cream or yogurt. Yum!
1 cup pearl barley
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional
1. Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
2. Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
3. If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
4. To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
1 teaspoon olive oil
4 medium turnips, peeled and cut into 1-inch pieces
1 small baking potato, peeled and cut into 1-inch pieces
2 1/2 cups chicken broth, homemade or low-sodium canned
1 1/4 teaspoons salt
Freshly ground pepper to taste
3 tablespoons milk
1 teaspoon fresh thyme leaves
1. Preheat the oven to 400 degrees. Brush a baking sheet very lightly with oil. Using a vegetable peeler, make long, very thin strips from 1 of the turnips. Place the strips on the baking sheet and bake until crisp and partly browned, about 6 minutes. Set aside.
2.Cut the remaining turnips and potato into 1-inch pieces and place in a medium-size saucepan with 2 cups of the chicken broth. Bring to a boil ove
1 1/2 pounds young white turnips
2 tablespoons unsalted butter
2 shallots or scallions, minced
Salt and pepper to taste
1 tablespoon parsley, chopped
1. Peel and grate the turnips (this can be done with a food processor or vegetable mill).
2. Melt the butter over moderate heat and saute the shallots until soft.
3.Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.