Green soup

We make this soup when we have extra greens to use up, very common with our Glenn Valley CSA box this time of year (tomorrow we are getting 5 bunches of greens!!). Tastes great, with a fresh, minty, soury kick that I love and extremely healthy to boot. Based on this recipe, but I have changed it quite a bit here:

INGREDIENTS

-- a generous splash of olive oil or (1T.) knob of butter
-- 3 large shallots, chopped (or 1 small onion)
-- a couple pinches of fine-grain sea salt
-- pinch of crushed red pepper flakes
-- 3-inch sprig of mint
-- 1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
-- 1 bunch greens (swiss chard, spinach, kale, etc), washed and roughly chopped
-- 3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces (optional)
-- 3 medium cloves garlic, chopped
-- 3 cups lightly flavored vegetable stock or water
-- 2 t. lemon juice
-- 2/3 cup buttermilk or yogurt
-- can garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta (I am not much of a garnisher though)

METHOD:

1) Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the shallots or onion, salt, red pepper flakes. Saute until shallots are tender - a couple minutes.

2) Stir in the greens, and allow greens to wilt down, a few minutes.

3) Add in squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes.

4) Stir in the garlic, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.

5) Add mint and puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer.

6) Slowly whisk in the lemon juice and buttermilk or yogurt, taste, and adjust the seasoning - adding more salt and/or lemon juice if needed.

As you might guess, this recipe is infinitely variable and easy to adjust based on whatever you have on hand.What makes it is the fresh green taste of the greens and zucchinni mixed with the fresh mint, lemon, and yogurt flavors.

southern-style cole slaw

This one is made to go with bbq chicken or pork or tofu sandwiches, very different than our new england version but very delicious! Similar to KFC cole slaw.

• 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix
• 1 medium red onion, quartered and thinly sliced
• Dressing:
• 1/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon celery seed
• 1/2 cup vinegar
• 1/3 cup vegetable oil

Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for bbq sandwiches. 

UPDATE: I edited the recipe to halve the sugar, we make it like this and like it better. 

Nicoise Salad

Today I made a version of this Nicoise salad with stuff we had on hand from the farmers market:

-- no tuna
-- no green beans
-- added in cooked beets and cucumbers
-- arugula as the salad greens
-- also added a plop of cooked dandelion greens our 80 year old Greek neighbor Harriet gave to us. I love having Harriet as our neighbor, she has lived in the house next to us for 50 years or more and sometimes comes out to chat when we are working in the yard. She is always full of conversation and advice on plants and food and often shares some of her bountiful and beautiful garden with us. I will put her dandelion greens recipe up one of these days, it is good and not too bitter.  

It was just the best day ever today. I feel very thankful. After a long wet spring and a longer wetter winter, summertime is finally here, we have such good neighbors and are lucky to enjoy good health and a salad full of farmer's market and Harriet's yard's goodness. The dressing was terrific and Mahesh poured the leftovers on some indian potato curry he had made: so good!

Disappearing Buffalo Chicken Dip

The title says it all. And they aren't lyin.


Disappearing Buffalo Chicken Dip
from Best Foods & Bobby Flay

Makes 3 cups
Prep time: 15 minutes
Cook time: 20 minutes

2 cups diced or shredded cooked chicken -- I use the chicken off of about 6 chicken thighs, or you can get 2 cans of canned cooked chicken meant
1/4 cup cayenne pepper sauce (such as Frank's Red Hot Sauce--the best!)
1 cup Mayonnaise -- use a fairly bland mayonnaise here, I used fancy mayo and it is a bit too strong
1 cup shredded Cheddar cheese (about 4 ounces)
2 tablespoons finely chopped green onions
1 teaspoon lemon juice
1/4 cup crumbled blue cheese

Preheat oven to 375 degrees F.

Toss chicken with cayenne pepper sauce. Stir in remaining ingredients except blue cheese. Turn into 1 1/2-quart shallow casserole, then sprinkle with the blue cheese.

*Cover and refrigerate here if making ahead*

Bake uncovered 20 minutes or until bubbling. Serve, if desired, with celery and/or your favorite dippers.


TO COOK CHICKEN:

Put chicken in pot along with 2 onions, 3 carrots, 3 stalks celery chunked up, salt and pepper and one bay leaf. Add in water so it covers stuff plus one inch. Boil for 20-30 minutes, or until chicken thighs are cooked all the way through. Make sure to strain and save your homemade chicken broth!

Zucchinni Bacon

Only bacon lovers who live with a vegetarian husband will understand this, but it is good

http://veganepicurean.blogspot.com/2009/08/zucchini-bacon.html

Brocolli rabe fennell pasta

I am always making up weeknight pastas with whatever we have on hand, this one is a combo of several different recipes I found on the internet and the veggies we needed to use up in the fridge.

INGREDIENTS

-- 1 T. olive oil
-- 1 bunch brocolli rabe, chopped
-- 1/2 large onion or 1 small onion, chopped
-- 3 small cloves garlic, minced
-- 1/2 head fennel, with greens, chopped small
-- 1/2 lb whole wheat penne pasta
-- 1 regular-size can tomato sauce
-- 1 cup cooked garbanzo beans
-- 1 teaspoon fennell seed
-- 1/2 teaspoon red pepper flakes, or spice to taste
-- 1 teaspoon other herbs (I used rosemary and basil)
-- one large pinch sugar (optional)
-- shredded parmesan cheese

METHOD

-- Get water boiling for the pasta.  When the water is boiling, put pasta in and cook according to package directions.
-- Meanwhile, heat up some olive oil in a large frying pan. Fry fennel and onion for a few minutes until starting to become translucent. Add in garlic and fry until onion is translucent. Add in brocolli rabe and fry until partially wilted. Add in tomato sauce, garbanzo beans, herbs and spices, salt and pepper to taste, and boil until sauce is tasting good. I found this needed a big pinch of sugar to balance the flavors. 
-- When sauce is done, add in cooked pasta and a little of the pasta water, boil together for a few minutes. I find this allows the sauce to be partially absorbed by the pasta. Add a good grating of fresh parmesan cheese over the top.
-- Enjoy! I really loved this hearty vegetarian pasta with sausage-y flavors, I hope you do too!

carrot soup

We like this soup a lot and I want to remember the recipe

CARROT SOUP

• 1 teaspoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 stalk celery, chopped
• 1/2 jalapeno, chopped
• 2 pounds carrots, cut into medium dice
• 2 teaspoons ground ginger (I use fresh)
• 1/2 head fennel and fronds, chopped OR 1/2 tsp fennell seed (better with real fennel though)
• 4 cups vegetable broth
• salt and pepper to taste

1. Saute onion, garlic, celery, jalapeno, and fennel in the bottom of a soup pot
2. Add in carrots, ginger, and vegetable broth, boil until carrots are tender
3. Puree soup, add in salt and pepper to taste, sometimes I also add in a tiny bit of cinnamon