1 lg. "Vitamin Green" or 4 Pac Choi
2 T. cornstarch
1 C. milk
3 T. olive oil
1 C. chicken or veggie stock
4 T. smoked ham or smoked chicken breast, minced
Cut leaves and stems into 2" sections. Combine milk and cornstarch; stir to dissolve. Heat oil. Stir fry stem sections briefly, then stir in leaves. Add salt and stock; bring to a boil and cook, covered, over medium heat until greens soften(4-5 minutes). Reduce heat to low. Gradually add milk mixture. Simmer 3-5 minutes more -- do not allow milk to boil. Sprinkle with ham or smoked chicken and serve hot. Unlike most Chinese vegetables, creamed cabbage is better a little overcooked than undercooked.
2 T. unsalted butter, melted
1 C. coarse, fresh bread crumbs
1 C. grated Tomme de Savoie or Gruyere (about 3 oz.)
1 garlic clove, finely chopped
1 T. finely chopped mixed fresh herbs (chives, tarragon, flat-leaf parsley)
1/8 tsp. freshly grated nutmeg
Salt and freshly ground black pepper
1 C. chicken stock
1/2 C. heavy cream
3 T. unsalted butter
1 T. all-purpose flour
1 medium onion, finely chopped
3 bunches Swiss chard, leaves and stems separated, both cut into 1" pieces
1 lb. spinach, coarsely chopped
In a bowl, toss melted butter with bread crumbs, cheese, garlic, herbs, half the nutmeg, salt and pepper to taste.
Bring stock to a boil in small saucepan; boil till reduced by half. Add flour and cook, whisking, for 1 minute. Add stock
mixture in a slow stream and heat to boiling, whisking all the while. Season with salt and pepper; remove from heat.
Put a rack in middle of oven and preheat oven to 400-degrees. Butter a 12" oval gratin dish or 1 qt. shallow baking dish.
Melt remaining 2 T. butter in wide 8 qt. heavy pot over moderately low heat. Add onion and cook, stirring, until softened.
Add chard stems, remaining nutmeg and salt and pepper to taste; cook, stirring, until chard is tender but not browned (about 8 minutes).
Increase heat to moderately high and add chard leaves and spinach by large handfuls, stirring, until all greens are wilted.
Season with salt and pepper. Transfer vegetables to colander to drain well, pressing out liquid with back of a large spoon.
Toss vegetables with cream sauce and transfer to gratin dish, spreading evenly. Top vegetables with bread crumb mixture and bake
until gratin is bubbling and topping is golden -- about 20 minutes.
Note: You can assemble up to 4 hours ahead of time and refrigerate, covered. Bring to room temperature before baking.
Preheat oven to 400 degrees. Chop a bunch of kale coarsely. Spread kale in a jelly roll pan. Sprinkle with salt,
olive oil and Parmasean cheese. Bake until cheese melts and kale is crisp on top, 10-12 minutes.
Poke a few holes in the eggplant with a fork and grill or broil it until the skin is charred and the flesh is soft.
Set it in a bowl to steam until it's cool enough to touch. Skin the egglant and chop it up finely.
1/4 C. olive oil
1-3 chopped garlic cloves
1/2 C. tahini
Juice of a lemon
1 ripe, diced tomato
2 eggplant, sliced
2 summer squash or zucchini, sliced
2 onions, diced
2-3 cloves garlic, sliced
1/2 C. olive oil
2 sweet peppers, seeded and diced
1 lb. tomatoes, diced
1/4 tsp. Worchester sauce
Salt and pepper
1 T. parsley, chopped
Broil the eggplant lightly, 3-4 minutes per side. Saute the onions until soft, then add peppers and garlic.
Cook until peppers are just tender. Simmer the tomatoes until they reduce to a thick sauce. Add the Worchester
sauce and salt and pepper. Combine the tomatoes with the peppers. Brown the zucchini lightly in batches. Combine
the eggplant and zucchini with the tomato mixture. Check the seasonings. Serve either warm or cold.
Slice Caribe potatoes lengthwise into eighths, leaving the skin on.
1/2 tsp. salt
1/3 tsp. pepper
1 T. chili powder blend
1/8 tsp. cayenne pepper
1/2 tsp. dried basil
1/2 tsp. oregano
Toss the potato slices with olive oil. Add the spices and toss until the potatoes are coated. Bake at 450 degrees for 1 hour or until crisp and golden.
6 slices bacon
2 pounds Caribe or other waxy potato
4 oz. green beans, snapped into 1" sections and blanched
1/3 C. rice wine vinegar
2 tsp. brown mustard
1 garlic clove, minced
¼ cup olive oil
1 Walla Walla onion, diced
1/4 C. fresh minced herbs (parsley, basil, oregano, and thyme)
1 ripe bell pepper, diced,
or, 1 hot pepper, minced
1/4 C. chopped arugula
Fry bacon, drain and cool. Crumble the bacon. Quarter and boil potatoes till done yet firm, about 10 minutes.
Drain and cool. Snap the beans into 1" sections and blanch till barely tender. Drain and cool. Whisk together
the vinegar, mustard, and garlic. Slowly whisk in oil and add herbs. Combine potatoes, onions, beans, pepper, and bacon. Toss with the dressing. Sprinkle with arugula. Serve room temperature or chilled.
3 med. zucchini (about 1 lb.), trimmed
3 med. yellow squash (about 1 lb.), trimmed
6 T. olive oil
1 T. sherry vinegar
Juice of 1 lemon (or more)
2 large garlic cloves
1 med. red bell pepper (cored, seeded, and sliced)
1 med. yellow bell pepper (cored, seeded, and sliced)
1/3 C. julienned fresh basil
1/4 C. minced fresh parsley (I also use dill)
Salt and pepper to taste
Cut zucchini and squash in half lengthwise and crosswise into 1/4" slices. Bring water to a boil in a veggie steamer; add zucchini and squash. Steam covered for 3 minutes or until barely tender. Remove from steamer and set aside. Combine oil, vinegar, lemon juice, and garlic in serving bowl and blend. And zucchini, squash, both peppers, and herbs; toss gently. Season with salt and pepper. Cover and chill for 1-2 hours. Thirty minutes before serving, bring salad back to room temperature. Adjust seasoning. Can be served with a meal or as an appetizer with sliced prosciutto or hard salami. Enjoy!