Hon Tsai Tai Stir-fry with Coconut Peanut Sauce

• 2 T vegetable oil
• 1/4 c coconut peanut sauce
• 2 green garlic (or green onion)
• 1/4 c chopped red pepper
• 4 c chopped hon tsai tai
• 4 oz whole wheat linguine
• peanuts (optional)
  
  Cook pasta according to directions. Drain & set aside.
  In a large skillet or wok heat the oil over high heat. Add green garlic & red pepper & stir-fry for 1 minute. Add in the greens & stir-fry until almost completely wilted. Add remaining sauce & cooked noodles. Stir until heat through. Serve immediately with peanuts sprinkled on top.

Spring Green Tart

from erinskitchen.blogspot.com

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• 1/2 large bunch of rainbow chard, center ribs removed, roughly chopped
• handful of trimmed hon tsai tai
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400.Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use.Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the chard and the han tsai tai, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool.Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor).Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top.Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.

Easy Italian Kale, Olive & Sundried Tomato Saute

I just made this and thought I'd share since it's so simple and uses three of the veggies in your share this week.
Kale, Red Russian or Lacinato (aka Toscano, Dinosaur)
Bull's Blood Beet Greens
Green Garlic
Sundried Tomatoes (in olive oil, if dried then soak first)
Cured Kalamata Olives in olive oil
Pine Nuts
Olive Oil or Walnut Oil (or water)
Unrefined Sea Salt (like Celtic)
Heat oil in saute pan. Chop kale and beet greens into bite size pieces. Chop green garlic and add to greens into saute pan with sea salt and saute until wilted (if necessary add a little water to tenderize). Toss with sliced sundried tomatoes, pine nuts & olives. Great alone as side dish or served with a high protein grain called quinoa (http://www.whfoods.com/genpage.php?tname=foodspice&dbid=142.

BRAISED RED RADISHES

adapted from Vegetarian Cooking for Everyone by Deborah Madison

• bunch purple or red radishes
• 1 to 2 Tablespoons butter
• 1 stalk green garlic, (or garlic chives or garlic) cleaned as you would a leek and chopped, use all the light green part
• 1 teaspoon chopped fresh thyme
• S & P to taste

Trim the leaves from the radishes (save for Radish Top Soup, see recipe this page), leaving a bit of the green stems, and scrub them. Wash the leaves and set aside. Leave smaller radishes whole and halve the larger ones. Melt 2 to 3 teaspoons of the butter in a small saute pan. Add the shallot and thyme and cook for 1 minute over medium heat. Add the radishes, a little salt and pepper, and water just to cover. Simmer until the radishes are tender, 3 to 5 minutes. Add the leaves and cook until they're wilted and tender, 1 minute more. Remove the radishes to a serving dish. Boil the liquid, adding a teaspoon or two more butter if you like, until only about 1/4 cup remains. pour it over the radishes and serve.

SPRING GREEN TART

• 1 frozen sheet all-butter puff pastry
• 2 egg yolks
• Red Bok Choi, roughly chopped
• 3 bunches sliced green garlic
• 1 tsp. thyme leaves
• 1/2 c. low-fat cottage cheese
• 1 tbsp. cream
• 6 oz. goat cheese
• salt/pepper
• olive oil

Preheat oven to 400. Defrost puff pastry (I wrap the folded piece in a damp towel) and unroll it on a lightly oiled baking sheet. Score a 1/4-inch border around the edge of the pastry. Mix one egg yolk and a splash of water, and brush along the border. Chill the pastry in the freezer until ready to use. Heat a large saute pan over high heat, and add tbsp. olive oil. Then add thyme and 1/2 the green garlic, and saute for a few minutes. Then add the Red Bok Choi, tossing in oil to help them wilt. Season with salt and pepper. Cook, stirring frequently, until greens are tender. Set aside to cool. Mix cottage cheese, remaining egg yolk, cream, splash of olive oil, salt and pepper together in a bowl (If you'd like it really smooth, you can puree in food processor). Spread cottage cheese mixture on the puff pastry inside the scored border. Crumble half of the goat cheese over the cottage cheese, arrange the cooked greens on top, and sprinkle with the rest of the green garlic. Then distribute the last of the goat cheese on top. Bake the tart for 20-25 minutes, until cheese is bubbling and crust is golden brown. Cool a few minutes and serve.