<![CDATA[Circle A Garden]]>http://www.circleagarden.comen-ushttp://blogs.law.harvard.edu/tech/rssCopyright 2012Circle A Garden<![CDATA[New recipe: Raw Kale Chips]]>This is a great recipe for eating summer kale. Summer kale is never as sweet as winter kale and the flavors in the chip sauce really mask any bitterness in the leaves.  The original recipe from the “Everything Raw Cookbook” calls for pine nuts. The friend that originally made the chips for me used pine nuts with delicious results, but I conservatively chose cashews in their place with equally tasty results. Don’t worry about making too many.  They’ll probably be gone before they’re done dehydrating or cooking. They’re that good. Actually, I make them sometimes and don’t dehydrate or bake them at all, just eat them as is. I did this with kohlrabi leaves last week as well with a little bit more textual difficulty, but still manageable.

 

6 C Kale, rib removed and greens ripped into smaller card sized pieces

1 C Cashews (soaked for 4 hours, then rinsed)

¼ C Tamari – wheat free soy – or just use soy

¼ C Lemon juice

¼ C Olive oil 

1 T Onion powder or 1 small onion

 1 Clove garlic

½ t Salt

¼ C Fresh or frozen basil

 

Combine all ingredients minus basil and kale in food processor or high speed blender. Stir in basil. Pour mixture over kale and integrate. Spread on dehydrator trays or baking sheet. Unbake at 115º for 4 hours. Or cook at 200º for 2 hours in oven. Or cook at higher temp for shorter, but make sure paste doesn’t burn.

 

VARIATION:

2 bunches kale, broken into large pieces by hand; works best with lacinato kale

Dressing:
1/4 c sesame tahini
1/2 c apple cider vinegar
1/2 c water ~ more if needed
1/4 cup fresh parsley
1/4 cup nama shoyu
2 scallions
1 clove garlic
1 lemon, juiced
1/4 t. sea salt

Place kale in a large mixing bowl. Combine all ingredients in a blender and blend until smooth to get a thick consistency. You may have to add more water. Pour over kale and mix thoroughly with your hands to coat the kale. You want this mixture to be really glued onto the kale.

Place kale onto a Teflex sheet or parchment paper, on top of a mesh dehydrator screen, and dehydrate for 4 hours @ 110 degrees. You'll need to use two trays. Rotate kale occasionally to dry uniformly.

]]>Wed, 16 May 2012 18:40:04 -0500<![CDATA[New recipe: Spanikopita with Assorted Greens]]>2 lbs greens (any kind mixed together – arugula, collards, swiss chard, kale, spinach, salad mix, etc)

½ pound feta cheese, crumbled

2 eggs

1 medium yellow onion

1-2 cloves garlic

2 Tbs butter, melted

¼  tsp nutmeg

¼  tsp allspice

phyllo dough

Saute the greens in a Tbs of water, covered, until tender and slightly wilted, not dead. Mix them with 2 eggs, feta cheese, allspice and nutmeg.  Butter a square baking dish (roughly 8×8) and put down a layer of phyllo dough. Lightly butter each layer of phyllo – do about 5 layers on the bottom. Put in the green and feta mixture and then put several layers of phyllo on for the top “crust”, lightly buttering each layer as you go. Bake at 375 for 30 – 45 minutes or until crust is golden brown.   

]]>Wed, 16 May 2012 18:38:10 -0500<![CDATA[New recipe: Beet Hummus]]>Ingredients

1/2 lb beets (about 4 medium sized beets) clean, cooked, pealed, and cubed

2 TBSP Tahini sesame seed paste

5 TBSP Lemon Juice

1 small garlic, chopped

1 TBSP ground Cumin

1 TBSP Lemon Zest

Pinch of sea salt

Ground Pepper to taste

Directions

Place all ingredients in a food processor (or blender) pulse until smooth.  Taste and adjust seasonings as desired.

Refrigerates for about 3 days, can be frozen for longer storage.

It's that simple!!  Enjoy on pita, chips, or as a vegetable dip

]]>Wed, 16 May 2012 18:36:58 -0500<![CDATA[New recipe: Penne with Ricotta & Green Garlic Sauce]]>

1 1/2 cups fresh whole-milk ricotta

1/2 cup finely minced green garlic

2 tablespoons minced parsley

Salt and freshly ground pepper to taste

1 pound dried penne or fusilli pasta

2 tablespoons butter

1/4 cup freshly grated Parmesan cheese plus grated Parmesan for the table

Combine the ricotta, green garlic and 1 tablespoon of the parsley in a large bowl; season with salt and pepper. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente.

Just before pasta is done, remove 1/2 cup of the boiling water. Whisk enough of the hot water into the ricotta to make a smooth, creamy sauce. Drain the pasta and add to the sauce along with the butter. Toss well.

Add 1/4 cup Parmesan cheese and toss again, adding a little more of the hot water if needed to thin the sauce. Taste and adjust seasoning. Serve on warm plates, topping each portion with some of the remaining parsley.

Pass additional Parmesan at the table. 

]]>Thu, 10 May 2012 17:26:53 -0500<![CDATA[New recipe: Stir fried Bok Choy with Ginger & Garlic]]>
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 8 cups chopped fresh bok choy
  • 2 tablespoons reduced-sodium soy sauce
  • Salt and ground black pepper

    • Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

    ]]>    Thu, 10 May 2012 17:25:38 -0500    <![CDATA[New recipe: Nettle Pie with Feta - Nettlekopita]]>This recipe makes enough filling for two 9x12 rectangular pans or approximately 100 folded phyllo triangles.

    Ingredients:
    •2 lbs. fresh nettle, chopped
    •1/2 cup olive oil
    •4 large onions, diced
    •2 bunches green onions, diced (incl. 4 inches green)
    •1/2 cup parsley, chopped
    •1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
    •1/4 tsp. ground nutmeg
    •Salt and freshly ground black pepper to taste
    •1/2 lb. feta cheese, crumbled
    •4 eggs, lightly beaten
    •1/2 lb. ricotta or cottage cheese
    •1/4 cup butter, melted
    •1/4 cup olive oil
    •1 lb. phyllo pastry sheets

    Preparation:

    Wash and drain the chopped nettles very well.  Heat the olive oil in a deep saute pan or large dutch oven. Saute the onions and green onions until tender.
    Add the nettles, parsley, and dill and cook for 5 to 10 minutes until the nettle is wilted and heated through. Add the nutmeg and season with salt and pepper.
    Remove from heat and set the nettle aside to cool.

    In a large mixing bowl, combine the feta, eggs, and ricotta (cottage) cheese. Add the cooled nettle mixture and mix until combined.

    Combine the melted butter with the olive oil in a bowl. Using a pastry brush, lightly grease two 9 x 12 rectangular pans.

    Unwrap the Phyllo:

    Carefully remove the Phyllo roll from the plastic sleeve. Most packages come in 12 x 18 inch sheets when opened fully. Using a scissor or sharp knife,
    cut the sheets in half to make two stacks of 9x12 inch sheets. \
    To prevent drying, cover one stack with wax paper and a damp paper towel while working with the other.

    Prepare the Pita:

    Layer about 10 sheets on the bottom of the pan making sure to brush each sheet with the butter/olive oil mixture.

    Add half of the nettle mixture in an even layer and press with a spatula to flatten.

    Layer another 10 sheets on top of the spinach mixture making sure to brush well with butter/olive oil mixture. Repeat the process with the second pan.

    Before baking, score the top layer of phyllo (making sure not to puncture filling layer) to enable easier cutting of pieces later.
    (Place the pan in the freezer to harden the top layers and then use a serrated knife.)

    Bake in a preheated 350 degree oven until the pita turns a deep golden brown. If the pita is frozen when you put it in the oven,
    you will need approximately 45 minutes cooking time. If fresh, plan for approximately 20 to 25 minutes of cooking time.

    ]]>    Thu, 10 May 2012 17:23:34 -0500    <![CDATA[New recipe: Salad Turnips Sauteed in Butter]]>Salad turnips are not your average turnip. Sweet and crunchy, they are absolutely delicious to eat raw, roasted or cooked. Our kids just munch them like apples. We love to dip them in hummus or pesto and to slice them into salads. The greens are delicious, too! You can chop up the greens to eat raw, or you can lightly sauté them with onions and garlic. Salad turnips are a true spring treat, although some Tuesday Market farmers bring them to market in the summer & fall as well.

    Salad Turnips Sautéed in Butter

    2 Bunches Salad Turnips

    2 Cloves Garlic

    1 or 2 Tbsp  Butter or Oil

    Salt & Pepper

     

    Directions

    1. Slice the salad turnips into thin half-moons, and mince or crush the garlic.

    2. Melt the butter (or heat the oil) in a medium sized frying pan.

    3. Sauté the salad turnips & garlic until they are a light golden color (cover the pan if you like).

    Variations

    • Add a splash of lemon juice or balsamic vinegar

    • Add the turnip greens, or some other chopped greens such as spinach or chard

    • Add minced scallions, and fresh or dried herbs

    ]]>    Thu, 03 May 2012 16:36:00 -0500    <![CDATA[New recipe: Thai Radish Salad]]>2 bunches radishes, greens removed, radishes trimmed (about 8 oz)

    1 stem green garlic, minced

    1/2 fresh hot pepper, seeded and minced OR 1/4-1/2 teaspoon crushed red pepper flakes

    1 1/2 tablespoons fresh lime or lemon juice

    1 teaspoon sugar or agave

    2 tablespoons finely chopped dry-roasted peanuts, for garnish

    1/2 cup chopped fresh cilantro, for garnish

    1.   Shred the radishes on a grater or finely chop.  Transfer them to a large bowl and add the green garlic, hot pepper, citrus juice and sugar; toss to combine.
    2.   Taste and adjust the seasoning; the mixture may need more lime/lemon juice, and/or sugar.  garnish with the peanuts and cilantro and serve.

     

     

    ]]>    Thu, 03 May 2012 16:34:22 -0500    <![CDATA[New recipe: Stir-Fried Shanghai Bok Choy with Ginger]]>Stir-Fried Shanghai Bok Choy with Ginger

    Gourmet | December 2004
    Adapted from Grace Young

    Tender bok choy is right at home with these flavors. 
    Grill up some tuna steaks and your dinner is ready.

    Ingredients

    1 (2-inch) piece ginger, peeled
    3/4 lb Shanghai bok choy or other baby bok choy (5 to 8 heads)
    1/4 cup reduced-sodium chicken broth
    1 teaspoon Chinese rice wine (preferably Shaoxing) or medium-dry Sherry
    1 teaspoon soy sauce
    1/2 teaspoon cornstarch
    1/2 teaspoon salt
    1/4 teaspoon sugar
    1 tablespoon vegetable oil
    1/2 teaspoon Asian sesame oil

    Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok

    Preparation

    Cut half of ginger into very fine matchsticks (less than 1/8 inch thick; about 1 tablespoon)
    and reserve. Grate remaining ginger and squeeze pulp with your fingers to yield 1 teaspoon
    liquid, then discard pulp.

    Remove any bruised or withered outer leaves from bok choy. Trim 1/8 inch from bottom
    of each bok choy, then cut each head into quarters. Wash bok choy in several changes of
    cold water and dry in a colander or salad spinner until dry to the touch.
    Whisk together ginger juice, chicken broth, rice wine, soy sauce, cornstarch, salt, and sugar
    in a small bowl until cornstarch is dissolved.

    Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
    Pour oil down side of wok, then swirl oil, tilting wok to coat sides. Add ginger matchsticks
    and stir-fry 5 seconds. Add bok choy and stir-fry until leaves are bright green and just limp,
    1 to 2 minutes. Stir broth mixture, then pour into wok and stir-fry until vegetables are
    crisp-tender and sauce is slightly thickened, about 1 minute. Remove from heat and drizzle
    with sesame oil, then stir to coat.

    ]]>    Thu, 03 May 2012 16:31:56 -0500    <![CDATA[New recipe: Swiss Chard Frittata]]>Swiss Chard Frittata

    Paulette Balsam

    This works well with almost any green but Swiss chard is a favorite of ours.

    Ingredients

    Large bunch Swiss chard
    1 onion
    1-2 tablespoons olive oil
    5-6 eggs
    Olive oil or butter for pan
    Salt and pepper

    Preparation

    Thinly slice the stems and leaves of a bunch of chard.  Slice an onion thinly.
    Saute the veggies with salt and pepper in 1 -2 tablespoons of olive oil. 
    When well wilted, let cool briefly.  

    Scramble 5 or 6 eggs in a bowl and add the sautéed veggies and more salt. 
    Melt some butter or put some olive oil in a non-stick pan; add eggs and veggies.
    Cook covered over medium heat, until done.  If you prefer your eggs well done, slide
    the mostly cooked frittata onto a plate, hold the pan over it and flip it back into the pan. 
    Cook to your satisfaction. 
    I usually slice these servings with scissors rather than a knife for a cleaner cut.

    ]]>    Thu, 03 May 2012 16:30:39 -0500