Recipe: Garlicky Kale With Roasted Carrots & Tahini Sauce

from Dishing Up The Dirt

1 cup cooked rice (or other favorite grain like farro or quinoa)

2 TBS olive oil (dived)

handful of carrots, cut into 1 inch pieces

1 bunch garlic scapes, minced (or 2-4 garlic cloves)

1 14.5 ounce can organic chickpeas, rinsed and drained

1 large bunch kale, stems removed and torn into bite-size pieces

For The Tahini Sauce

1/4 cup organic tahini

2 TBS rice wine vinegar

2 tsp pure maple syrup

1/4 cup water

a few pinches of crushed red pepper flakes

Cook your rice and set aside

Combine all ingredients for tahini sauce together. Whisk until well combined and smooth.

Preheat oven to 400 degrees. Combine chopped carrots with olive oil. Place o a prepared baking sheet and roast in the oven for 20-15 minutes (or until browned and fork tender) Flip carrots over halfway though cooking time.

In a large skillet heat 1 TBS olive oil. Add garlic scapes (or cloves) and sauté for 5 minutes. Add kale and cook for about 5 more minutes. Add 1-2 TBS of water if pan is too dry. Add chickpeas and cook until kale is tender and chickpeas are warmed through. About 5 minutes.

In a large bowl combine cooked rice, kale, chickpeas and carrots. Add tahini dressing and toss well. Enjoy!

Recipe: Turkey Zucchini Meatballs With Yogurt Sauce

from Ottolenghi

For The Yogurt Sauce

1/2 cup sour cream *

2/3 cup low-fat plain Greek Yogurt

1 tablespoon lemon juice

1 small garlic clove, pressed or finely minced

1 1/2 tablespoons olive oil

1 tablespoon sumac

1/2 teaspoon salt

1/4 teaspoon fresh ground black pepper

For The Meatballs

1 pound ground turkey (white or dark meat)

1 large egg

1 large zucchini, grated

6 scallions, sliced thin

2 tablespoons chopped mint leaves

2 tablespoons chopped cilantro leaves

2 large cloves garlic, pressed or finely minced

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/2 teaspoon fresh ground black pepper

Vegetable oil for sautéing

* For a lower fat sauce you can swap out the sour cream for low fat yogurt. The taste is a bit more tart but still delicious.

Make the Yogurt Sauce Combine all ingredients. Set aside or refrigerate for up to 3 days, until needed.

Make The Meatballs Preheat oven to 425F. Line a baking sheet with parchment paper. In a large bowl combine turkey, zucchini, scallions, egg, mint, cilantro, garlic and spices. Using your hands, shape the meatballs (about 2 1/2 tablespoons per ball) by gently squeezing them and tossing them from hand to hand. Set formed meatballs on a large plate. (makes about 18)

Heat 2 tablespoons oil over medium heat in a large skillet. Slice half the meatballs into the pan and brown them on all sides, about 4 minutes. Carefully transfer them to the baking sheet. Repeat with the rest of the meatballs, adding extra oil to the pan, if needed. Slide the tray into the center of the oven and cook for 6-7 minutes, until cooked through. Serve with lemony yogurt sauce.

Recipe: Warm Lentils With Wilted Chard, Roasted Beets, & Goat Cheese

from Feasting At Home

3–4 beets ( enough for 2 people)

2 cups cooked lentils

2 tablespoons olive oil

½ a red onion- diced

3 garlic cloves- rough chopped

4 cups (packed) swiss chard or rainbow chard- chopped ( or sub baby spinach)

salt and pepper to taste

1–2 tablespoons balsamic vinegar

¼ cup goat cheese crumbles

Preheat oven to 425 F.  Scrub and trim beets and cut into ½ inch slices or wedges. Place on a foil lined baking sheet. Drizzle with olive oil and roast until tender, about 25- 30 minutes.

If cooking lentils, place ¾ cup dried lentils in a small pot and cover with 3 inches of water and a pinch salt. Bring to a boil, cover and turn heat down to a simmer, cook about 25-30 minutes or until tender but still hold their shape. Drain.

In a large skillet, heat 2 tablespoons oil over medium high heat. Add diced onion and saute 3-4 minutes. Turn heat  down to medium, add garlic and cook 2 more minutes, until golden and fragrant.

Lower heat to medium low. Add chard and gently wilt, just slightly, about 2-3 more minutes. Season with salt and pepper.

Add 2 cups cooked lentils to the skillet, gently folding them in and warming. Season again with salt and pepper.

Add beets and splash with 1-2 tablespoons balsamic vinegar.  Let vinegar cook down for just a couple minutes so it’s not so acidic. Sprinkle with goat cheese. Taste again, if it tastes bland it most likely needs salt. Serve immediately.

Recipe: Crispy Tofu Bowls With Sesame Bok Choy

from Naturally Ella

Sub in your Pac Choi for the Bok Choy in the recipe!

rice + tofu

1 cup short grain brown rice

1 recipe for crispy tofu

bok choy

2 small heads of bok choy

1 tablespoon neutral oil

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons rice vinegar

½ teaspoon sesame seeds

Chili Oil or Crushed Red Pepper

Combine the rice with 2 cups of water. Bring to a boil, reduce to a simmer, cover, and let cook until the rice is tender, about 40 minutes.

While the rice is cooking, make the tofu and the bok choy. 

Make the crispy tofu. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Dry the tofu and it into ¾ – 1-inch cubes. Place the tofu in a large bowl. Toss the bowl with the oil to coat. Sprinkle in the arrowroot, salt, pepper, and seasoning of choice. Quickly toss the tofu to coat again. Arrange the tofu on the baking sheet. Slide the tofu into the oven and bake for 15 minutes.

For the bok choy, heat a pan (that can be covered with a lid) over medium-high heat. Slice the bok choy in quarters, length-wise. Rinse well to remove any dirt caught in the stems, just be careful not to fully separate the stems.

Add the oil followed by the bok choy. Cook just until a nice sear develops on the stems and the greens are starting to brown. Turn heat to low, add about 3 tablespoons of water, cover, and let steam for a couple of minutes. The greens will begin to wilt and the stems will soften slightly. Once there, remove the lid and add the soy sauce, honey, rice vinegar, and sesame seeds. Spoon to coat the bok choy and cook for a minute or two more.

When ready, assemble the bowls with the rice, crispy tofu, bok choy, and a small drizzle of the sauce left in the pan. Serve with soy sauce, extra sesame seeds, and chili paste if desired.

Recipe: Zucchini Quesadillas

From Smitten Kitchen

3 tablespoons olive oil, plus more for frying quesadillas

2 to 3 garlic cloves, thinly sliced

1/2 teaspoon mild (aleppo) or hotter red pepper flakes

1 1/2 pounds zucchini or other slim summer squash, halved and thinly sliced

Kosher salt

1 lime, halved

6 ounces grated monterey jack cheese

12 6-inch corn tortillas

Sliced avocado, chopped fresh cilantro, additional lime, and thinly sliced jalapeno to finish

Heat a large skillet over medium. Once hot, add oil. Once oil is hot, add garlic and cook, stirring, until just golden at the edges, about 1 minute. Add zucchini, 1 teaspoon kosher salt, and red pepper flakes and increase heat to medium-high. Cook, turning over occasionally, until zucchini becomes soft and starts to break down, about 5 minutes. Reduce heat slightly and cook 7 to 10 minutes more, at which point the zucchini will be jammy and very tender. Taste for seasoning — I needed about 1/2 teaspoon more salt here. Add the juice of half your lime and scrape mixture into a wide bowl. Let cool slightly while you prepare any toppings or grate the cheese you probably haven’t yet, if you’re me.

Add cheese to zucchini mixture and mix. Lay out 6 of your tortillas and divide the filling between them, going all the way to the edges. Place remaining 6 tortillas on top.

While you could use your large skillet again, I prefer a nonstick for these quesadillas. Heat the skillet of your choice over medium and add a couple teaspoons of oil. Transfer your assembled quesadillas to the skillet and cook until deeply golden and crisp underneath, letting whatever cheese seeps out cook and crisp in the pan. Flip quesadilla(s) and repeat on second side. Try to take all of the lacy brown cheese with you when you remove your finished quesadillas from the pan. Squeeze the juice of the remaining lime half over them.

Serve halved or in wedges with additional lime wedges, avocado, cilantro, and jalapeno.

Recipe: Braised Escarole with White Beans

1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
1/4 cup good extra-virgin olive oil
1 or 2 cloves garlic, thinly sliced
1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water (recipe follows)
Salt and pepper

Basic Cooked Dried Beans
2 cups dried beans, unsoaked or soaked for 4 hours or overnight
1 or 2 cloves garlic
1 branch fresh thyme, optional
2 bay leaves
Salt

For the beans: Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add the garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30–90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid. (The beans will keep in the refrigerator for up to 4 days.)

For the escarole: Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3–5 minutes.

Recipe: Chard Polenta

From The Book Of Greens
Add a poached egg on top to make a meal, or serve with braised meats or mushrooms!

5 cups chicken stock
1 cup polenta
1 bunch chard
2 tbs unsalted butter
2 tbs olive oil
2 oz grated Fontina (or Parmesan)

Combine 2 cups of the chicken stock with the polenta in a pot over medium heat and stir until the polenta starts to simmer. Turn down the heat to low and cook, stirring occasionally, until the polenta grains are cooked and tender and the polenta has a very thick consistency, 30-45 min.

While the polenta is cooking, fill a large bowl with ice water. Bring a large pot filled with salted water to a simmer, add the greens, and cook until tender, 2-3 min Using a slotted spoon or tongs, transfer the greens to the ice water to chill quickly. Darin, then using your hands, wring out the greens until mostly dry. Chill the greens in the refrigerator.

When the polenta is almost done, combine the greens with the remaining 1 cup of cold stock in a blender and puree until smooth. Decrease the heat under the polenta to low and add the butter, olive oil, and Fontina or Parmesan. Stir to combine. Add the pureed greens, season with salt, and gently warm over low heat.

Recipe: Parsley & White Bean Salad

For those of you who have trouble using up parsley, you'll find a good home for your entire bunch in this recipe. Eat it by itself, or put atop salad mix or frisee, or any of your favorite greens.

1 bunch finely chopped parsley
4 cups cooked white or cannellini beans
Juice of one lemon
2 tbs champagne vinegar
1/4 cup olive oil
1-2 Tbs minced shallot (or green onion!)
salt and pepper to taste (very important)

In a jar, combine the oil, vinegar, lemon juice, and shallow tor green onions. (It should be 2 parts oil, 1 part lemon juice, and 1 part vinegar) Cap tightly and shake to combine. Mix the beans and parsley together and top with desired amount of dressing. Add salt and pepper to taste.

Recipe: Eggs In A Nest

From writer Barbara Kingsolver's book "Animal, Vegetable, Miracle"

(This recipe makes dinner for a family of four, but can easily be cut in half.)

Two cups uncooked brown rice— Cook rice with four cups water in a covered pot while other ingredients are being prepared.

Olive oil – a few tbsp; 1 medium onion, chopped; garlic to taste—-- Saute onions and garlic in olive oil in a wide skillet until lightly golden.

Carrots, chopped; ½ cup dried tomatoes—- Add and saute for a few more minutes, adding just enough water to rehydrate the tomatoes.

One really large bunch of chard, coarsely chopped — Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.

Eight eggs — Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for three to five minutes. Remove from heat and serve over rice.

Recipe: Simple Sauteed Zucchini

Adapted from 101 Cookbooks
Turn this into a meal by combining it with some pasta and a drift of grated Parmesan and/or a dollop of cilantro pesto!
 

2 tablespoons extra virgin olive oil
5 medium garlic cloves, thinly sliced
3 medium shallots or new red onions, thinly sliced
fine grain sea salt
2 medium zucchini, sliced into 1/4-inch thick coins
a good handful of scallions, chopped

In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes.

Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns - ten minutes or so. Remove from heat and fold in the scallions before serving. Taste, and adjust the seasoning if necessary.

Recipe: Thai Pad See Ew With Broccoli Raab

From Wandering Chopsticks
There are many versions of this delicious Thai dish but this recipe keeps the ingredient list short and simple!

1 bunch of Broccoli Raab, remove bottom inch of stems where it tends to get woody and cut in 2-inch sections, keeping flowers and leaves
1 lb package of fresh rice noodles, either flat, broad rice noodles or rice noodle sheets. (You can use fried rice noodles as well, just be sure to soak them until soft in hot water beforehand)
1/4 lb beef, sliced or 2 small chicken breasts, sliced, OR one package of semi-firm tofu
3 eggs, scrambled
About 2 tbs oyster sauce, or more according to taste
About 1 tbs hoisin sauce, or more according to taste

Separate rice noodles. Turn wok or saute pan to high heat. Beat three eggs in wok, swirling wok so the eggs cook in a thin layer. When fully cooked, set aside.

Add a little bit of oil to the wok and stir-fry the beef, chicken of tofu. When the meat is near done (or the tofu is crispy), add both oyster and hoisin sauces. Try a 2/3 oyster sauce, 1/3 hoisin sauce ratio. Be a little generous with the sauce because it'll have to coat the noodles and broccoli later.

When chicken/beef/tofu and sauce is thoroughly mixed, add noodles and make sure sauce is evenly coated. The rice noodle sheets will be broken up, but that's OK. Add broccoli and mix again thoroughly. Add the cooked eggs that had been set aside and mix again. You want to do this last so the eggs don't get mushy and overcooked, and the moisture from the broccoli doesn't make them soggy.

The rice noodles will have absorbed the savoriness of the oyster sauce and the sweetness of the hoisin sauce.

Recipe: Any Greens Instant Pot Saag

This is a go-to recipe for us and several of our long-time members when there are a lot of greens that need to be used up at once!  You can incorporate your turnip greens, radish greens, komatsuna, curly kale, and just about any other leafy green veggie!

2 tablespoons ghee

2 onions, diced

4 teaspoons minced garlic

2 teaspoons minced ginger

Spices

2 teaspoons salt

1 teaspoon coriander

1 teaspoon ground cumin

1 teaspoon garam masala

½ teaspoon black pepper

½ teaspoon cayenne, adjust to taste

½ teaspoon turmeric

2 pounds greens (spinach, mustard, turnip and radish greens, collards, kale, etc)

Pinch of kasoori methi (dried fenugreek leaves)

Ghee or butter, for serving

Press the “saute” button on the Instant Pot and add the ghee. Once it melts, add the onion, garlic, ginger and spices to the pot and stir-fry for 2-3 minutes.

Add the spinach, stirring until it wilts and there’s enough room to add the mustard greens.

Secure the lid, close the pressure valve and cook for 15 minutes at high pressure. Naturally release pressure. Remove the lid and use an immersion blender to puree the contents of the pot (or pour the contents into a blender and then add the blended mixture back into the pot).

Stir in the dried fenugreek leaves. Serve with ghee.

Recipe: Curried Sheet Pan Broccoli With Peanuts & Tahini

From 101 Cookbooks

1 teaspoon curry powder
3 tablespoons olive oil
1 lemon
1 head of broccoli, broccolini, or piracicaba, cut into bite-sized florets
salt and pepper
1/4 cup golden raisins,
1/2 cup toasted peanuts
4 scallions, thinly sliced
1 cup coarsely chopped basil (or use your cilantro!)
1/4 cup tahini, almond butter, or peanut butter

Preheat the oven to 450°F. Combine the spice blend with 2 tablespoons of the olive oil in a large bowl. Add the zest of the lemon and the broccoli, and toss well. Season with salt and pepper, arrange the florets on a baking sheet in a single layer, and roast for 7-10 minutes, or until the broccoli starts to take on a bit of color. Add the raisins, toss with a spatula, and continue roasting until the broccoli is deeply golden and the fruit has plumped, another 5-10 minutes or so.

In a small bowl combine the peanuts, scallions, basil, 1 tablespoon of juice from the lemon, and the remaining 1 tablespoon of olive oil. Season with salt and pepper, and set aside.

Lastly, in a small bowl whisk 4-5 tablespoons of warm water into the tahini. Season with plenty of salt and pepper, and spoon directly onto whatever serving platter you plan on using. Transfer the roasted broccoli mixture to the serving platter, on top of the tahini. Spoon the basil mixture over the broccoli and enjoy. 

Recipe: Collard Greens Mineira

From Serious Eats
Serve these delicious greens as a side or spoon them over cheesy grits with a fried egg to create a full meal!

1 bunch collard greens
3 slices center-cut bacon
Juice of 1/2 lemon
Kosher salt and freshly ground black pepper

Wash collard greens. Carefully strip or cut leaves from stems and discard stems. Stack leaves one on top of the next. Roll leaves from stem end to tip into a cigar shape. Cut cigar crosswise into strips 1/8- to 1/4-inch thick (as you would to chiffonade herbs, but thicker).

Cut bacon crosswise into 1/4-inch batons. Place a 12-inch skillet over medium-high heat and cook bacon until crisp, stirring occasionally. Add collard greens to pan and cook, stirring constantly until just wilted and bright green, about 1 minute. Add lemon juice and salt and pepper to taste. Serve hot.

Recipe: Pink & White Fried Rice With Sauteed Greens

A Farm Favorite from Rae

Rae's go-to recipe for turning extra greens into a tasty weeknight meal.

• 1 cup cooked and cooled sushi rice or Jasmine rice (rice that is leftover in the fridge from another meal is perfect!)

• 1 cup cooked and cooled pink or brown rice

• 2 cups chopped greens (spinach, chard, pac choi, turnip greens, radish greens, just about anything goes!)

• 1 large egg

• 1/2 tbs of grated fresh ginger

• 1/2 tbs of grated or finely chopped garlic

• 1/4 cup chopped white or yellow storage onion or scallions (if you use storage onions the flavor will be a bit sweeter)

• 2 tsp neutral tasting oil

• 1 tsp sesame oil

• soy sauce to taste

Add the neutral tasting oil to a skillet or wok and turn the heat to medium. Add chopped onion and saute until soft. Add in greens, garlic, and ginger, and cook, stirring frequently, until the greens are well wilted. Move the veggies to one side of the pan and add the sesame oil to the vacant side. Break the egg into the hot sesame oil and lightly scramble it right in the pan. When the egg is cooked, mix it in with the veggies. Briefly turn the heat to high and sprinkle in the cooled rice. Stir to combine and cook until the rice is hot and getting crispy. Lightly douse the fried rice with soy sauce, stir, and taste, to check for your preferred salt level. Add in more soy sauce to taste.