Roasted Red Pepper & Fennel Salad

• 1 medium red bell pepper
• 1/3 cup pine nuts, toasted
• 3 tablespoons sesame seeds, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 bulb fennel, diced
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• black pepper to taste

Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great! Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Roasted Red Pepper & Fennel Salad

• 1 medium red bell pepper
• 1/3 cup pine nuts, toasted
• 3 tablespoons sesame seeds, toasted
• 1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
• 1/2 bulb fennel, diced
• 2 tablespoons soy sauce
• 1/4 cup vegetable oil
• black pepper to taste
  Preheat broiler. Grill pepper under the broiler until the skin is blackened, and the flesh has softened slightly. Place pepper in a paper bag or resealable plastic bag to cool. Remove the seeds and skin (the skin should come off the peppers easily now). Slice into strips.
  Set oven to bake at 350 degrees F (175 degrees C). Place pine nuts and sesame seeds on a baking sheet, and toast until beginning to brown. They'll smell great!
  Combine lettuce greens, fennel bulb, and red pepper in a salad bowl. In a small bowl, whisk together soy sauce and vegetable oil. Pour over salad, and toss to coat. Sprinkle with pine nuts and sesame seeds, and season to taste with ground black pepper.

Red Russian Kale Quiche Squares

Try this recipe also with collards, Swiss chard, spinach or a mixture of greens.

• 1 bunch collard greens
• 1/4 teaspoon hot pepper flakes
• sea salt
• 1 tablespoons butter plus extra for the baking dish
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/4 pound shiitakes or other mushroom, stems removed, caps finely diced
• 1/2 teaspoon tamari or soy sauce
• 4 large eggs
• 2 ounces Comté or Gruyère cheese, grated
• 1/4 cup fine wholegrain dry bread crumbs
  Remove the tough stems from the greens (except chard) and wash the leaves well in several changes of cold water. Place them in a large pot and add the hot pepper flakes and 1/2 teaspoon salt. Add water to cover by several inches and bring to a boil. Reduce the heat to a simmer and cook, uncovered, until the greens are very tender, about 1 hour. Drain well and cool slightly, then squeeze dry and finely chop.
  While the collards are cooking, melt the butter in a small or medium sauté pan over medium heat. Add the onion and garlic, sprinkle lightly with one-fourth teaspoon salt and cook, stirring, for 5 minutes. Add the shiitakes and the tamari and sauté until they are tender, about 5-7 minutes. Remove from the heat and cool slightly.
  Heat the oven to 350 degrees. Butter a 9-by-9-inch baking dish.
  Combine the collards and shiitakes in a bowl. Add the eggs, cheese and bread crumbs and mix well. Spread into the prepared pan. Bake 20 minutes. Cut into squares to serve hot or at room temperature.

Braised Collard Greens Cajun Style

• 1 bunch collard greens, rinsed, stems removed and leaves chopped
• 1 yellow onion, diced
• 2 cloves garlic, diced
• 4 medium sized tomatoes, diced or 1 14 oz can diced tomatoes, drained
• 3/4 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1/2 teaspoon hot sauce
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper, to taste
• dash cayenne (optional)
  Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

Braised Collard Greens Cajun Style

• 1 bunch collard greens, rinsed, stems removed and leaves chopped
• 1 yellow onion, diced
• 2 cloves garlic, diced
• 4 medium sized tomatoes, diced or 1 14 oz can diced tomatoes, drained
• 3/4 cup vegetable broth
• 1/2 tsp red pepper flakes
• 1/2 teaspoon hot sauce
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• salt and pepper, to taste
• dash cayenne (optional)
  Preparation:Sautee onions and garlic in olive oil. Add vegetable broth and collard greens and cover. Allow to cook for about 6-8 minutes, until greens are slightly soft. Add remaining ingredients and cook for another 6-8 minutes, until greens are done, stirring occasionally.

Collard Greens with Rice

• 2 cups vegetable broth
• 1 cup brown rice or white basmati rice
• 1 tbsp butter or olive oil
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 2 cups collard greens, rinsed and chopped
• pepper, to taste
• cayenne pepper (optional)
  In a large pot, bring the vegetable broth to a boil. Add the rice, butter, salt and red pepper flakes. Add the collard greens and bring to a slow simmer. Cover and allow to cook until rice is soft, about 20 minutes, stirring occasionally. Add a dash of black pepper and more salt and red pepper flakes to taste. For a spicier dish, mix in a 1/4 to 1/2 tsp cayenne pepper before serving.

Collard Greens with Barbeque Sauce

• collard greens, tough stems discarded, leaves chopped
• 2 Tbsp medium onion, chopped
• 1 large garlic clove, minced
• 4 Tbsp olive oil
• 2 Tbsp dark sesame oil
• chili pepper flakes
• pinch sea salt
• a couple pinches unrefined sugar
• barbeque sauce
  Use a large skillet with a tight fitting cover. Heat olive oil on medium heat. Sauté onion until transparent, a couple of mintues. Add garlic and and sauté until fragrant, about 20 seconds. Mix in the greens, sesame oil, chili pepper flakes, salt, and sugar. Cover and cook until tender, 8-10 minutes. Serve with barbecue sauce.

Roasted Fennel

• 2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced
• olive oil
• balsamic vinegar
  Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Lay out piece of fennel on oil coated baking tray and roast for 15-20 minutes, or until the fennel is cooked through and beginning to caramelize.

Fennel Vinaigrette Dressing

• 1/2 cup olive oil
• 1/2 cup chopped fennel leaves
• 1/4 cup lemon juice
• 1 clove garlic
• pinch sea salt
• pinch unrefined sugar or raw honey

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes.

Fennel Vinaigrette Dressing

• 1/2 cup olive oil
• 1/2 cup chopped fennel leaves
• 1/4 cup lemon juice
• 1 clove garlic,pinch sea salt
• pinch unrefined sugar or raw honey

In a small saucepan, heat oil, fennel leaves, lemon juice, crushed garlic and salt and sugar. Simmer over low heat for 5 minutes. http://www.recipeland.com (Copyright Ellen Ecker Ogden, From: The Cook's Garden catalog)

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Greens & White Cheddar Polenta

Shared by Whole Earth CSA member Anne, Thanks Anne!
Polenta

• 6 cups water
• 1 t sea salt
• 1 cup polenta or corn meal
• 2 T butter
• 4 oz white cheddar cheese, grated
• 1/2 t sea salt
• 1/2 t ground pepper

Greens

• 1 to 3 bunches spinach, Swiss chard, mustard, turnip or beet greens or any greens
• 3 red, yellow or orange or any sweet bell peppers
• 2 T olive oil
• 2 cloves garlic, chopped
• 1/2 t sea salt

Bring water and 1 teaspoon salt to boil in saucepan. Add polenta or corn meal in a slow steady stream, stirring as you pour. Cook 45 minutes, stirring frequently. Polenta is done when it pulls slightly away from sides of pan. While polenta is cooking, wash greens, dry off excess water and cut into 2 inch strips. Cut peppers into thin slices. Just before polenta is ready, heat olive oil in skillet, add garlic, then sweet peppers and saute for 2 to 3 minutes then add greens, sprinkle with salr, cover and cook for 3 to 4 minutes. Remove cover and continue to cook until greens are tender but still green about 5 minutes. When polenta is done, stir in cheddar, salt, pepper. Pour polenta onto serving platter and top with greens and peppers.

Sesame Soy Braised Bok Choy

from Madison Area Community Supported Agriculture Coalition
Have your veggies prepped and all other ingredients at hand before starting. This one goes fast!

• 1 head (or 6-8 baby heads) bok choy
• 2 Tbs peanut oil
• 1 Tbs grated ginger
• 1 Tbs minced garlic
• ½ cup stock
• 1 Tbs toasted sesame oil
• 2 Tbs soy sauce
• 2 tsp rice vinegar
• 1 tsp sugar
• sea salt and pepper to taste
• 2 Tbs sesame seeds

Trim the root end off the bok choy. Slice the leafy portions of the plant from the stalks. Chop both the leaves and the stalks, keeping the two piles separate. Heat very large, heavy skillet or wok until it looks hazy over the surface, 2-4 minutes. Add peanut oil and swirl it to coat the pan. Addbok choy stems; stir-fry about 5 minutes. Add ginger and garlic and stir-fry briefly. Add bok choy greens, chicken stock, sesame oil, soy sauce, rice vinegar, sugar, and salt and pepper to taste. Cover; reduce heat to medium-low, and cook until boy choy is tender and glazed with sauce, 5-8 minutes. Remove cover, sprinkle with sesame seeds, increase heat to medium-high, and cook until excess liquid evaporates, 2-3 minutes. Adjust seasonings to taste. Makes 4 servings

Roasted Cauliflower

From Dave Lieberman’s Food Network show, Good Deal

• 1 head cauliflower
• ¼ cup white wine
• ¼ cup broth or water
• ½ Tbs extra virgin olive oil, plus more for drizzling cauliflower
• ½ teaspoon dried oregano
• sea salt and freshly ground black pepper
• 3 garlic cloves, sliced thinly
• ¼ cup whole grain bread crumbs (optional)
• 1 Tbs chopped fresh Italian parsley
• ½ cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 x 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1Tbs olive oil together in a small bowl bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

SOUTHERN TURNIP GREEN SOUP

• 1 bunch young turnip greens with turnips
• 6 Tablespoons Butter or Ghee (clarified butter), or oil
• 1 cup chopped onions
• 1 1/2 teaspoon sea salt
• 1 1/4 teaspoon honey or agave nectar
• 5 1/2 cup stock
• 2 Tablespoons lemon juice
• 2 cups half-and-half, or milk
• 4 Tablespoons cooked grits
• Salt and freshly ground pepper to taste

Cut the turnip roots off the greens.Clean and wash the greens, discarding any blemished or yellowed edges.Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon honey, and 1 1/2 cups of the stock. Blend well, then stir in the lemon juice, and set aside. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tender. Add the remaining 1 teaspoon of salt, 1 teaspoon of honey, and remaining 4 cups stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot.

RED BOK CHOI WITH LEMON

adapted from http://www.mountainharvestorganic.com/

• Red Bok Choi
• 2 Tablespoons of olive oil
• 4 garlic cloves
• 1 onion optional
• salt and pepper to taste
• 2 Fresh Lemons

Clean the Red Bok Choi. Heat olive oil, onion and garlic. Sauté briefly. Add greens, salt & pepper then stir until just tender. Then cut into bite sized pieces. Place in serving dish and if desired, drizzle with lemon juice.

BROCCOLI OR RAPINI WITH PINE NUTS

• broccoli
• olive oil
• garlic, minced
• pine nuts, toasted
  Cut broccoli into florets, and peel stems then cut into bite sized pieces. Place florets in a large saute pan. Add 1/4 cup water, cover and cook on stove top until broccoli is tender-crisp and bright green. Drain.Turn burner to medium; when oil is hot, swirl pan to coat with oil. Stir in garlic; immediately add drained broccoli. Cook, stirring constantly, 2 minutes. Transfer to serving bowl; sprinkle with toasted pine nuts. Note: To toast pine nuts, heat dry skillet over medium heat. Add pine nuts and cook, stirring frequently, until nuts begin to brown. Remove from pan immediately, or they will burn.

BRAISED SHANGHAI BOK CHOY

• 1 pound Bok choi
• 1 tablespoon olive oil
• 1 tablespoon turmeric
• 1/2 tablespoon kosher salt (it seems like a lot but it was needed, plus it's really being used to salt the braising liquid, not what will be eaten, the bok choy)
• 1 cup coconut milk
• 1/2 cup water
• Lime wedges

Trim the bok choy, then cut into quarters vertically. Let drain. In a large skillet with a cover, heat the oil til shimmery. Add the turmeric and salt and stir a minute. Add a few drops of liquid, stir til turmeric and salt become smooth and un-lumpy enough to add more liquid. Pack in the bok choy, cut sides down. Cover with coconut milk and water and bring to a slow boil. Cover and let cook for about 15 minutes, checking occasionally to make sure the slow boil is being maintained, also to press the bok choy into the liquid to submerge if needed. If the bok choy isn't fully submerged, turn over after 15 minutes. Cook another 15 minutes. Remove bok choy from liquid and serve with lime wedges.

BOC CHOI GRATIN

The most commonly found Chinese vegetable is also one of the oldest — bok choy has been cultivated in China since the fifth century a.d. You can find many kinds of bok choy at Asian markets, all differing in shape and size.

• 1/4 cup plus 2 tablespoons fine dry bread crumbs
• 2 1/2 lb bok choy, tough stem ends trimmed
• 1 shallot, finely chopped
• 5 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups whole milk
• 1/8 teaspoon freshly grated nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 oz Gruyère, coarsely grated (1/2 cup)
• 1/2 oz finely grated parmesan (1/4 cup)
  Preheat oven to 425°F. Lightly butter a 2-quart gratin dish and dust with 2 tablespoons bread crumbs. Cut bok choy stems and center ribs into 1/2-inch pieces and coarsely chop leaves. Cook stems and ribs in a large pot of boiling salted water until just tender, about 5 minutes, then add leaves and cook 30 seconds. Drain in a colander and rinse under cold water until cool enough to handle. Squeeze out excess water by handfuls. Cook shallot in 1 tablespoon butter in a 12-inch heavy skillet over moderate heat, stirring, until softened, about 2 minutes. Add bok choy and cook, stirring, until greens are coated with butter and shallot, 1 to 2 minutes. Spread bok choy in baking dish. Melt 2 tablespoons butter in a 2-quart heavy saucepan over moderately low heat, then add flour and cook roux, stirring constantly, 2 minutes. Add milk in a slow stream, whisking constantly, and bring to a boil, whisking. Reduce heat and simmer, stirring, 5 minutes. Add nutmeg, salt, and pepper, then stir in Gruyère and 2 tablespoons parmesan and pour evenly over bok choy. Toss remaining 1/4 cup bread crumbs with remaining 2 tablespoons parmesan in a small bowl and blend in remaining 2 tablespoons butter with your fingertips until mixture resembles coarse meal. Season with salt and pepper. Sprinkle mixture evenly over gratin and bake in upper third of oven until bubbly and golden brown, about 20 minutes.

STIR-FRIED BOK CHOY WITH ROASTED PEANUTS

Saute peanuts in peanut or other oil until golden, then chop with pepper flakes and salt and set aside. Slice off bok choy stems and cut into 1 inch pieces, leaving leaves whole. Set wok or fry pan on high heat, add peanut oil. When hot, add garlic and ginger and stir fry for 1 minute. Add bok choy and salt and stir fry till silted and glossy.Add soy sauce and stir fry for 1 or 2 minutes. Add chopped, roasted peanuts, toss and serve.

SWISS CHARD FETTUCCINE with Currants, Walnuts, and Brown Butter

(Adapted from Fields of Greens)

• 1/3 cup brown butter (recipe follows)
• 1 tablespoon dried currants
• 2 tablespoons golden raisins
• 1 bunch Swiss chard
• 1 tablespoon olive oil
• 1 onion, thinly sliced
• Salt and pepper
• 2 garlic cloves, finely chopped
• 1/2 pound fresh fettuccine
• 1/3 cup walnut pieces, toasted
• Grated Parmesan cheese
• Brown Butter: Melt 1/2 pound unsalted butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
  

Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.

Sauteed Beets with Mustard Seeds

• any color beets, scrubbed and rinsed
• 3 tablespoons olive oil
• 1/2 teaspoon mustard seeds
• 2 small green serrano chile peppers, sliced into 1/4″ rounds
• 1/4 teaspoon salt
• 2 tablespoons finely chopped fresh cilantro leaves
• 1 - 2 tablespoons freshly squeezed lemon juice

Cover beets with water in medium pot and bring to a boil. Reduce heat, cover, and simmer 20 minutes or until just tender. Drain, cool, peel and chop beets into 1/2″ cubes (quarter baby beets, if using).2. Heat oil in large skillet over high heat. When it begins to smoke, add mustard seeds and cover pan with lid or splatter screen. When they have stopped sputtering, stir in peppers. Add beets and salt. Toss, cover and cook another 6 to 8 minutes to allow flavors to blend.3. Toss with cilantro and lemon juice (to taste).