A simple and delicious recipe from www.food.com and a different use for all the lettuce we’ve been getting! The original recipe calls for 2 cups of cabbage mix, but shredding your own cabbage and carrots will work just fine.
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Last week, someone asked what she can do with just one cucumber? Simple – make tzatziki! This delicious, creamy, Greek cucumber sauce keeps for about a week, and is great with grilled chicken, turkey or lamb. You can use Greek or plain yogurt (using plain yogurt will result in a slightly “runnier” sauce, but it holds the flavors and texture just as well so don’t panic if you don’t have it handy). It is a snap to make. Try it!
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Here is a quick but tasty recipe using kale, from the William Sonoma cookbook, Cooking from the Farmers’ Market; it can’t get much simpler! The recipe serves 6.
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A fairly easy and quick recipe for those cold Winter days, courtesy of the Food Network Magazine. As presented, the recipe serves 4.
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This recipe is from Gourmet magazine and can be found on epicurious.com. It requires lots of chopping, but is relatively easy. I generally double the recipe when I make it, because it goes very quickly. Note that the lentils may need more cooking time, depending on whether you have pre-soaked them or they are dry. Buy the pre-cooked lentils at Trader Joe’s to save time! Serves 2 generously.
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From an old, Edible Vermont (2009) magazine, Winter issue, these spiced cookies are cake-like in texture and so welcoming on a cold, wintry day with a hot cup of tea (or cocoa). Roast and mash the butternut squash ahead of time so you have it ready when you want to bake these cookies. The recipe yields about 5 dozen.
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If we are lucky enough to get broccoli leaves, they are perfect in this soup. If not, feel free to just use broccoli. This will be a very dark green soup.
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This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi, this quick variation is best eaten shortly after preparing and does not keep its crunchy texture when stored. Enjoy it with grilled meats or chicken. The recipe makes 4 cups and is from Eating Well Magazine.
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The following easy recipe is a snap to make and provides a nice side dish to any main meal. Serves 4-6
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Next time you have extra greens that you aren’t sure what to do with, try blending them into fruit smoothies like this recipe found at www.thewistfulchef.com. Smoothies are a refreshing treat for the summer that kids will enjoy. And, feel free to substitute any summer green or fruit. Serves 4 cups.