-12 oz. whole-wheat fettuccine (or other pasta)
-2 t. olive oil
-2 cloves garlic, sliced
-2 bu. rainbow chard (or green or red), stems & leaves
separated and cut crosswise into 1-in. pieces
-1-15.5-oz. can cannellini beans, drained & rinse
-1/2 c. Kalamata olives, pitted and cut into slices
-1/2 t. sea salt
-1/4 t. crushed red pepper flakes
-1/4 c. grated Parmesan cheese
Cook the pasta according to package directions.
Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring for 1 minute.
Stir in the chard stems and cook until softened, about 3 minutes. Add the chard leaves, cannellini beans, olives, 1/2 teaspoon salt, and the red pepper and cook, stirring, until the chard leaves are tender, 3 to 5 minutes.
Divide the cooked pasta among individual bowls and top with the chard mixture and Parmesan cheese.
Adapted from realsimple.com, February 2008… Read the rest
Serves: 4 (1 1/2 cups hash w/1 egg each)
-2 T. extra virgin olive oil
-2 cups sliced leeks, white and light green parts (about 2 large)
-1 lb. fingerling potatoes, cut in half lengthwise (about 4 cups)
-2 garlic cloves, minced
-1 1/4 t. Spanish smoked paprika, divided
-1/2 t. salt, divided
-1/2 t. coarsely ground black pepper, divided
-4 cups thinly sliced trimmed Swiss chard (about 1 bunch)
-4 large eggs-1/4 cup (1 oz.) shredded Gruyère cheese
Heat a large skillet over medium heat. Add oil to pan. Add leeks; cook 8 minutes, stirring frequently. Add potatoes and garlic; cook 15 minutes or until potatoes are tender, stirring occasionally.
Stir in 1 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add chard; cook 4 minutes, stirring constantly.
Using a spoon, push potato mixture aside to make 4 egg-size spaces. Crack 1 egg into each space; sprinkle remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon paprika over eggs.
Cover and cook 3 minutes; sprinkle cheese over potato mixture. Cover and cook 2 minutes or until egg yolks are lightly set.
Adapted from Jeanne Kelley, Cooking Light, April 2011… Read the rest
-4 c. all-purpose flour
-1 t. salt
-2 t. baking powder
-1 1/2 c. extra virgin olive oil, plus additional
-2 leeks, white parts only, well washed, split, and cut into 1/4-inch slices
-1 small onion, finely chopped
-4 scallions, white and green parts, thinly sliced
-1 1/2 lbs spinach, well washed (try adding kale, chard or dandelions to the mix), dried, and roughly chopped
-1 c. parsley, finely chopped
-1/2 c. mint, finely chopped (optional)
-2 T. dill, chopped
-2 1/2 c. feta cheese, crumbled
-1 t. black pepper, freshly ground
-salt, to taste
Place the rolled dough seam-side down on the baking sheet, bending each piece to form a spiral. Brush with olive oil, and prick the surface here and there with a fork to allow steam to vent. Reduce the oven temperature to 375° and bake until golden, 35-40 minutes. Remove from the oven, and cool slightly, cut, serve and enjoy!… Read the rest
Makes about 2 cups
-3 T. olive oil
-3 cloves garlic, minced
-1/2 lb. seasonal greens
-1/2 cup grated Parmesan cheese
-1/4 cup lightly toasted nuts (pine nuts, almonds or walnuts)
-1/2 t. salt, or to taste
-1/2 t. freshly ground black pepper, or to taste
Reconstitute the mushrooms in a small bowl or cup with just enough boiling water to cover. Set aside to cool in the water.
In a pan large enough to hold the greens, heat the oil and sauté the garlic briefly, then add the greens. If you are using a mix of greens, add the tougher ones (like kale and collards) before the tender ones, like spinach. Cook until wilted. The time on this can range widely: for only kale, it may take many minutes, while spinach alone will take only a few seconds. If the greens start to stick, add a splash of water.
Scrape the cooked greens into the blender and combine with the mushrooms and their juices, Parmesan, toasted nuts, salt and pepper, and finally, a squirt of lemon juice. If your blender has variable speeds, start slowly and increase gradually. Puree until silky smooth.
Serve over cooked pasta, with meat or fish, on crackers or toasted baguette as an hors d’doeuvre, or as a spread on a sandwich.
Cover with plastic wrap and make sure the plastic wrap touches the entire surface of the pesto (this will keep it from turning brown). Will keep in the refrigerator for one week.
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