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: Creamy Dill Dressing

From A Cedar Spoon

This dressing is on the thick side, keep it just as it is and use as a dip for veggie snacks or thin it out with a bit of water and enjoy it on a salad or mixed with sliced cucumbers!

1 1/4 cup Greek yogurt
1/2 cup mayonnaise
1/4 cup finely chopped fresh dill
1 Tbsp. lemon juice
Salt and pepper to taste

Put all ingredients in a blender or a bowl and combine until creamy and everything is combined.

Recipe: Lemon Oregano Compound Butter

From Epicurious

Try this butter on steak, salmon, roasted veggies, or with your favorite egg dish!

8 tablespoons (1 stick) unsalted butter, softened slightly

1 teaspoon finely minced garlic or 1 tablespoon roasted garlic puree

1 teaspoon finely minced fresh oregano or marjoram

Salt and freshly ground black pepper

1 teaspoon fresh lemon juice

Cream the butter with a fork, integrating all the ingredients, using about 1/2 teaspoon each of salt and pepper. Taste and add more of any ingredient you deem necessary.

Recipe: Sauteed Collards & Spinach

From Heart Of Wellness

4 cups fresh washed collard greens (trim off the thick stems)

4 cups fresh washed spinach

1 tsp sunflower oil

6-8 cloves slices garlic

1/2 cup water

1/2 tsp salt

1/2 tsp pepper

1/2 fresh lemon or lime

1/4 cup olive or flax oil

In a large pot or pan, heat the sunflower oil over medium heat for about 7 min.

Add sliced garlic and saute for 5 min stirring frequently. Add the fresh collard greens, spinach and water; saute, stirring frequently, until wilted – about 10-15 min depending on desired tenderness. Remove from heat and add salt, pepper, and olive (or flax) oil.

Squeeze the lemon/lime over the top of the greens and mix well.

Recipe: Kohlrabi Chips With Hippie Ranch Dip

From Dishing Up The Dirt

4 medium-sized kohlrabi, tough stems and leaves removed (no need to peel)

2 Tablespoons grapseed oil (or olive oil)

2 teaspoons fine sea salt

Freshly ground pepper

Pinch of cayenne pepper

For the hippie ranch dip:

1/4 cup tahini

3 Tablespoons water + more to thin if necessary

1 Tablespoon fresh lemon juice

2 Tablespoons nutritional yeast

2 cloves of garlic, minced

1/4 cup fresh dill, minced

1/4 cup fresh parsley, minced

2 teaspoons onion powder

pinch of ground cayenne pepper

fine sea salt and pepper to taste

Preheat the oven to 400 degrees.

Slice the kohlrabi into 1/8 inch rounds. This works best with a mandolin-however a sharp knife and a steady hand will do the trick.

Toss the kohlrabi with oil, salt, pepper and cayenne. Place on a prepared baking sheet and bake in the oven until golden brown and crisp on all sides. About 15-20 minutes. Toss halfway through cooking. Depending on the size of each chip they will finish at different times. Remove the chips as needed and return the pan with the remaining chips to cook as long as needed.

While the kohlrabi cooks prepare the dip. Combine all the ingredients for the "ranch" in a food processor or use an immersion blender. Process until smooth and well combined. Taste test and add more seasonings or water to thin.

Serve kohlrabi chips with the ranch dip and a sprinkle of more salt and pepper. Enjoy!

Recipe: Fresh Mint Dressing

From Cookie & Kate

½ cup extra-virgin olive oil

½ cup lemon juice (about 2 lemons)

¼ cup packed fresh mint 

3 tablespoons honey or maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, roughly chopped (or use green garlic!)

¼ teaspoon fine sea salt

10 twists of freshly ground black pepper

In a food processor, combine all of the ingredients and blend until smooth. Taste, and add more salt and/or pepper if necessary. Use as a dressing or as a creamy sauce! Will keep well, covered and refrigerated, for up to 1 week.

Recipe: Radishes With Tonnato, Mint, & Lemon

From Six Seasons: A New Way With Vegetables

1/2 recipe tonnato

juice of 1/2 lemon

2 bunches radishes, halved or quartered

1 small handful mint leaves

kosher salt and freshly ground black pepper

1/4 cup sunflower seeds, lightly toasted

1 small handful sunflower sprouts (optional)

Put the tonnato in a large bowl, squeeze in a couple tablespoons of lemon juice, and stir to mix. Add the radishes and toss to coat them. Add the mint and season well with salt and pepper. Toss with sunflower seeds and sprouts (if using)

Tonnato

2 5oz cans oil packed tuna

1/4 tsp kosher salt

1/3 cup good quality mayo

1/4 cup extra virgin olive oil

1 tbs fresh lemon juice

Put the tuna and salt in a food processor and pulse until blended. Add 1/3 cup mayo and pulse until creamy. With the processor running, drizzle in the olive oil and lemon juice and process until smooth and creamy. 

Recipe: Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)

From NYT Cooking

¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)

16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, OR tofu can be substituted)

½ teaspoon hot chile powder, preferably Thai or Lao

4 teaspoons fish sauce (nam pla)

5 teaspoons freshly squeezed lime juice

¼ cup slivered red onions

2 tablespoons chopped cilantro

2 tablespoons sliced scallions

10 whole mint leaves, more for serving

Lettuce leaves

cucumber spears, for serving

4 cups cooked sticky or jasmine rice, for serving (or serve in Butter Lettuce cups!)

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.

To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.

Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.