Pasta with Collard Greens & Onions

Recipe inspired by Martha Rose Shulman, New York Times

 

 

Pasta with Collard Greens & Onions
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Servings
4
Servings
4
Pasta with Collard Greens & Onions
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Servings
4
Servings
4
Ingredients
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Silver Palate’s Goodtime Vegetable Chili

Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Silver Palate's Goodtime Vegetable Chili
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Silver Palate recipes have become favorite easy family meals. This one is a delicious alternative to traditional TexMex style chili, just as lush and spicy as those with lots of beef and pork.
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Servings Prep Time
8 portions 15 minutes
Cook Time Passive Time
55 minutes 1 hour
Ingredients
Servings: portions
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Instructions
  1. Place eggplant in a colander and sprinkle with the course salt. Let stand for one hour, then pat dry with paper towels.
  2. Heat 1/2 cup of the oil in a large skillet over medium heat.
  3. Add the eggplant and sauté until almost tender, adding oil if needed. Remove the eggplant to a Dutch oven.
  4. Heat the remaining 1/4 cup oil in the same skillet over low heat. Add the onions, garlic and green peppers; saute until just softened--about 10 minutes. Add to the eggplant in the Dutch oven.
  5. Place the Dutch oven over low heat and add the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, fennel and parsley. Cook uncovered, stirring frequently for 30 minutes.
  6. Stir in the kidney beans, chick peas, dill and lemon juice and cook for another 15 minutes.The eggplant peel should be tender.Stir well and adjust the seasonings.
  7. Serve with a dollop of sour cream or pain yogurt and a sprinkling of shredded cheese.
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Veggie Pot Pie

Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Veggie Pot Pie
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This recipe lends itself to creativity, since you can prepare it with almost any combination of vegetables.
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Servings Prep Time
6 portions 45 minutes
Cook Time
30 minutes
Ingredients
Biscuit Crust
Servings: portions
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Instructions
  1. Preheat oven to 400 degrees
  2. Coat an 8-inch casserole dish with vegetable cooking spray.
  3. In heavy saucepan, heat wine over medium-high heat.
  4. Add onion and cook, stirring often, until soft, about 3 minutes.
  5. Add celery, bell pepper, carrot, green beans and peas.
  6. Cook for 3 minutes, stirring often. If mixture begins to dry out, add 1/4 cup more wine.
  7. Reduce heat to low. Sprinkle flour over vegetable mixture. Cook, stirring constantly, 2 minutes.
  8. In glass measuring cup, combine milk or soymilk and 2 cups vegetable stock. Slowly add to vegetable mixture while whisking constantly. Sauce will start to thicken.
  9. Add parsley, soy sauce, thyme, sage, pepper and cayenne. Cook, stirring constantly, until filling is thickened.
  10. Remove from heat, transfer mixture to prepared casserole and set aside.
Biscuit Crust
  1. In large bowl, mix flour, salt, baking powder and baking soda.
  2. Using a pastry blender or fork, cut butter into flour mixture until it resembles coarse meal.
  3. In measuring cup, combine buttermilk and honey.
  4. Add liquid to flour mixture, stirring with a fork to form a stiff dough. Add more buttermilk if dough is too dry.
  5. Knead lightly in bowl, 3 to 5 minutes, until dough is no longer sticky.
  6. Turn dough out onto lightly floured surface. Roll out to 10 inch round or roll to 1/2 inch thickness and cut into decorative shapes, wedges or rounds.
  7. Lay biscuit topping lightly over filling..
  8. Bake until crust is golden brown and filling is bubbling--about 20 to 30 minutes.
  9. Serve steaming hot into bowls and check six veggies off of your list!
Recipe Notes

Try changing up the flavor of the filling, for example, make a curry vegetable pot pie.  The biscuit crust is a low-fat version of a traditional pot-pie topping. Soy milk can replace the buttermilk to make it vegan; however, the crust may end up a
bit heavier.

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Summer Couscous Salad

A #cooktheharvest recipe!

Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Summer Couscous Salad
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Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
For the salad
For the dressing
For the couscous
Servings: servings
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Instructions
Make the Couscous
  1. In a stainless steel or glass mixing bowl, add the couscous
  2. Fill a small saucepot with 2 ¼ cups water. Add ½ teaspoon of salt. Place the pot over medium-high heat. Bring to a boil.
  3. Pour the hot water over the couscous and cover with foil. Set aside for 5 minutes or until all the liquid has been absorbed.
Make the Dressing
  1. Cut the lemons in half. Squeeze the juice into a small bowl.
  2. Whisk together ¼ cup lemon juice, olive oil, salt and pepper. Set aside
Prepare the Fruits,Vegetables, and Herbs
  1. Quarter the cherry tomatoes.
  2. Slice the green onions, stem and stalk.
  3. De-stem mint and rough chop.
  4. De-stem parsley and rough chop.
  5. Peel and dice kohlrabi.
  6. Slice cucumber into long sections around the seeds and small dice.
Assemble the Salad
  1. Remove cover from couscous and fluff gently with a fork
  2. Add the vegetables, fruits, herbs, and cheese and toss with the dressing. Enjoy!
  3. Will last regrigerated for several days
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Japanese Eggplant Sticks with Spicy Garlic Sauce

Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Japanese Eggplant Sticks with Spicy Garlic Sauce
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A #cooktheharvest recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Servings Prep Time
4 people 10 minutes
Cook Time
5 misnute
Ingredients
Servings: people
Units:
Instructions
  1. In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
  2. Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
  3. Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
  4. Combine aromatics with eggplant and stir-fry for one minute.
  5. Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
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