(from Ann Romanczuk, Common Harvest Farm)
1/3 pound penne pasta
2-3 tbsp olive oil
1 small onion, diced
2 or 3 garlic cloves, minced
1/2 pound chopped kale leaves
salt & pepper
Bring 6-8 cups of salted water to a boil. Add Pasta and cook until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions & garlic, and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic and kale. Season with salt & pepper and serve immediately. Makes 2 servings.
Turnips with Greens & Raisins
Orange Honey Vinaigrette
1 tbsp honey
2 tbsp frozen orange juice concentrate
1 tsp minced shallot
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1/2 cup olive oil
salt and pepper to taste
Whisk together and enjoy on salad. Add orange sections, red onions and almonds if you like. This vinaigrette is perfect on the veggies from Everyone's Garden!
Easy Herby Appetizer
Swiss Chard
Why it's healthy: A half cup of cooked Swiss Chard provides a huge amount of both lutein and zeaxanthin, supplying 10 mg each. These plant chemicals, known as carotenoids, protect your retinas from the damage of aging, according to Harvard researchers. That's because both nutrients, which are actually pigments, appear to accumulate in your retinas, where they absorb the type of shortwave light that can damage your eyes. So the more lutein and zeaxanthin you eat, the better your internal eye protection will be.
How to eat it: Chard goes great with grilled steaks and chicken, and it also works well as a bed for pan-seared fish. Wash and dry a bunch of Swiss chard and then chop the leaves and stems into 1-inch pieces. Heat a tablespoon of olive oil in a large saute pan or wok and add two garlic cloves that you've peeled and lightly crushed. When the oil smokes lightly, add the chard. Saute for 5 to 7 minutes until the leaves wilt and the stems are tender. Remove the garlic cloves and season the chard with salt & pepper.
Kale
If you chop cleaned raw kale, spray it with a little olive oil and then massage it until it starts to break down, it will taste better in salads and lose that scratchy feeling!
1/3 pound penne pasta
2-3 tbsp olive oil
1 small onion, diced
2 or 3 garlic cloves, minced
1/2 pound chopped kale leaves
salt & pepper
Bring 6-8 cups of salted water to a boil. Add Pasta and cook until tender. Meanwhile, heat olive oil in a large skillet over medium heat, add the onions & garlic, and cook until tender. Add the kale and saute until wilted. Drain the pasta and combine it with the onions, garlic and kale. Season with salt & pepper and serve immediately. Makes 2 servings.
Turnips with Greens & Raisins
(from J. Bonde & R. DaVee, Shooting Star Farm)
2 tbsp butter, divided
2 tsp olive oil
1 medium onion, diced
1 bunch turnips with greens
about 1/2 cup raisins
12 ounces orzo or bow tie pasta, cooked
salt
Heat 1 tbsp of the butter and all of the oil in a large skillet over medium heat. Add onions and cook, stirring often until they begin to soften, about 5 minutes. Meanwhile, wash turnips and trim off roots and greens. Chop turnips. Discard any yellowed turnip greens and roughly chop the nice ones. Once the onions are softened, add the turnips. If the pan seems too dry, add 1/4 cup water to help steam. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife- about 8 minutes. Uncover, turn up the heat and cook, stirring occasionally until the turnips turn light brown at the edges. Add the chopped greens and the raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add remaining butter and salt to taste. Toss with the cooked pasta, or eat as a side dish without the pasta.
2 tbsp butter, divided
2 tsp olive oil
1 medium onion, diced
1 bunch turnips with greens
about 1/2 cup raisins
12 ounces orzo or bow tie pasta, cooked
salt
Heat 1 tbsp of the butter and all of the oil in a large skillet over medium heat. Add onions and cook, stirring often until they begin to soften, about 5 minutes. Meanwhile, wash turnips and trim off roots and greens. Chop turnips. Discard any yellowed turnip greens and roughly chop the nice ones. Once the onions are softened, add the turnips. If the pan seems too dry, add 1/4 cup water to help steam. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife- about 8 minutes. Uncover, turn up the heat and cook, stirring occasionally until the turnips turn light brown at the edges. Add the chopped greens and the raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add remaining butter and salt to taste. Toss with the cooked pasta, or eat as a side dish without the pasta.
Orange Honey Vinaigrette
1 tbsp honey
2 tbsp frozen orange juice concentrate
1 tsp minced shallot
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1/2 cup olive oil
salt and pepper to taste
Whisk together and enjoy on salad. Add orange sections, red onions and almonds if you like. This vinaigrette is perfect on the veggies from Everyone's Garden!
Easy Herby Appetizer
1 package softened cream cheese
1/4 cup finely chopped fresh herbs
(try parsley, thyme, oregano, basil...any combo)
pinch of kosher salt
ground black pepper
balsamic vinegar
olive oil
Press the cream cheese into the bottom of a glass bowl. Sprinkle the herbs, salt and pepper over the cream cheese. Drizzle balsamic and olive oil over the top. Serve with crackers.
Swiss Chard
Why it's healthy: A half cup of cooked Swiss Chard provides a huge amount of both lutein and zeaxanthin, supplying 10 mg each. These plant chemicals, known as carotenoids, protect your retinas from the damage of aging, according to Harvard researchers. That's because both nutrients, which are actually pigments, appear to accumulate in your retinas, where they absorb the type of shortwave light that can damage your eyes. So the more lutein and zeaxanthin you eat, the better your internal eye protection will be.
How to eat it: Chard goes great with grilled steaks and chicken, and it also works well as a bed for pan-seared fish. Wash and dry a bunch of Swiss chard and then chop the leaves and stems into 1-inch pieces. Heat a tablespoon of olive oil in a large saute pan or wok and add two garlic cloves that you've peeled and lightly crushed. When the oil smokes lightly, add the chard. Saute for 5 to 7 minutes until the leaves wilt and the stems are tender. Remove the garlic cloves and season the chard with salt & pepper.
Garden Potato Salad
The quantities for this salad can be adjusted by the number of people you are feeding and ingredients available...
Boil new potatoes and green beans until tender, peel and cut into bite size pieces.
Add chopped onion
Add cubed tomatoes
Add chopped parsley, basil or any fresh herb you like.
Salt and pepper to taste
For the dressing:In a jar with tight fitting lid... Crush 1-2 cloves of garlic. Add a teaspoon of dijon mustard. Add 1/4 cup red wine vinegar and the juice of a lemon. Add 1/2 cup olive oil. Shake well until combined.
Toss salad with the dressing and adjust salt and pepper to taste.
Kale
If you chop cleaned raw kale, spray it with a little olive oil and then massage it until it starts to break down, it will taste better in salads and lose that scratchy feeling!
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