Orzo with Swiss Chard
Orzo with Swiss Chard Member submitted at the 2011 CSA potluck Ingredients: 1 cup orzo 10 stalks swiss chard 2-4 cloves fresh garlic, minced 1/2 cup chicken or vegetable broth olive oil salt and pepper to taste Directions: Cook orzo in large pot of water, al dente, about 8 minutes. Meanwhile, remove stalks from swiss chard leaves. Slice stalks as you would celery. Heat olive oil in pan, then add garlic. Add swiss chard stalks and saute about 3-4 minutes. Chiffonade the chard leaves, then add to pan. Cook for 2 minutes. Add the chicken broth and cook until the liquid is reduced by...
Read MoreSouthern Collard Greens
From Ginger Ingredients: 1 bunch collard greens, ribs removed and cut into 2 inch pieces 4 pieces bacon, diced. (If you don’t eat pork, beef bacon works well but turkey bacon does not). If you want to get really hard core, use a ham hock instead. 3-4 cloves of minced garlic 1 diced onion 3-4 cups of chicken stock Crushed red pepper flakes 1 Tablespoon cider vinegar 1 Tablespoon Molasses or brown sugar (optional) Directions: In a heavy bottomed pot cook bacon until the fat is rendered. Add onion, garlic and red pepper flakes until onion is translucent. Add collard greens...
Read MoreRoasted Tomatillo Salsa
From Chef Rick Bayless Ingredients: 8 ounces (3 to 4 medium) tomatillos, husked and rinsed Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapenos), stemmed 2 large garlic cloves, peeled 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped 1/4 small white onion, finely chopped Salt Directions: Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side. Cool, then transfer...
Read MorePork Chops Scarpariello
from Epicurious.com Ingredients: 2 sweet peppers (bell, carmen or any sweet colored pepper) 5 garlic cloves, finely chopped, divided 1 teaspoon finely chopped rosemary 3 tablespoons extra-virgin olive oil, divided 4 (1-inch-thick) bone-in pork chops (2 pounds total) 1 medium onion, chopped 4 fresh red or green cherry peppers or 2 fresh red jalapeños (1/4 pounds total), finely chopped 1/2 cup dry white wine 1/2 cup reduced-sodium chicken broth 2 tablespoons unsalted butter 1 teaspoon fresh lemon juice 1/4 cup coarsely chopped flat-leaf parsley Directions: Roast bell peppers on racks...
Read MoreVeggie Burgers – Vegan & Gluten Free
from Susan in Dracut Ingredients: 4 c shredded veggies (zucchini, kohlrabi, turnip) 1 shredded beet (this is not optional) 4 c shredded greens (collard greens, kale, turnip, or beet) 1 c cooked pinto beans 1 c cooked rice 1 clove garlic, crushed 1 T finely chopped basil 3/4 c quinoa flakes (or breadcrumbs if gluten isn’t a concern) 1/2 tea fennel or dill leaf Directions: Saute vegetables with shredded greens. Add 1/2 tsp salt and 1 clove garlic. In bowl mix 1 c cooked pinto beans, 1 c cooked rice, 1 tblsp finely chopped fresh basil (cilantro would work too) 3/4 cup quinoa...
Read More