Hogs Back Potatoes Gratin

Hogs Back Potatoes Gratin

3 tablespoons butter
2 garlic cloves, chopped
3 med shallots
1/2 teaspoon ground nutmeg
1 1/2 cups heavy cream
1 sprig fresh thyme
2 pounds Hogs back potatoes, cut into 1/8-inch thick slices
Salt and freshly ground black pepper
1/2 cup grated Parmesan, plus more for broiling

Preheat the oven to 375 degrees F. In a saucepan, heat up the butter and lightly sauté the garlic and shallots. Add the cream with the thyme and nutmeg, simmer and remove from heat. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Turnips with Spinach, Hot Pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, recover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Spinach Pesto

Spinach Pesto from grouprecipes.com

2 cups rough chopped fresh spinach
3 spoonfuls of fresh parsley
1/2 cup grated Parmesan cheese
1/2 cup walnuts
1 tablespoon minced garlic
1 teaspoon coarse salt
1/2 cup olive oil
1/5 cup of wine vinegar

In a food processor, pulse parsley, parmesan, walnuts, garlic, salt and vinegar until combined. Add olive oil, and half of the spinach to mixture, process until smooth. Add remaining half of the spinach and blend until smooth.

This recipe makes 2 cups of pesto. Toss with fresh pasta or refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top.

Turnips with Spinach, Hot pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, re-cover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

Wilted Spinach Salad with Bacon and Balsamic Vinaigrette

5 ounces spinach (about 6 cups), washed, dried and torn into bite sized pieces
2 slices bacon (about 2 ounces), cut into 1/4-inch pieces
1 tablespoon extra-virgin olive oil
1/2 small red onion , minced (about 1/2 cup)
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
1/8 teaspoon granulated sugar
1 tablespoon balsamic vinegar

Place spinach in large bowl. Fry bacon in small skillet over medium heat until crisp, about 5 minutes; transfer with slotted spoon to paper towel–lined plate, leaving fat in skillet. Return skillet to medium heat and add oil, onion, salt, pepper, and sugar. Cook, stirring occasionally, until onion is slightly softened, 2 to 3 minutes. Add balsamic vinegar; swirl to incorporate. Pour warm dressing over spinach and toss gently to wilt. Sprinkle bacon over spinach; serve immediately.

Green Salad with Balsamic Vinaigrette for Two

Green Salad with Balsamic Vinaigrette for Two

Vinaigrette
1 tablespoon balsamic vinegar
1/2 teaspoon minced shallot
1/2 teaspoon Dijon mustard (optional)
1/4 teaspoon table salt
Pinch ground black pepper
4 tablespoons extra-virgin olive oil

Salad
4 cups mixed greens, washed and dried

Combine vinegar, shallot, mustard (if using), salt, and pepper in bowl with fork. Add oil, then whisk or mix with fork until smooth, about 30 seconds. The dressing will separate after 5 to 10 minutes, so use immediately or mix again before tossing with greens.

Place greens in large salad bowl. Drizzle with dressing and toss until greens are evenly coated. Serve immediately.

Turnips with Spinach, Hot Pepper and Garlic

Turnips with Spinach, Hot Pepper and Garlic

1 bunch turnips, tops removed, peeled and cut into 3/4- inch dice
1 teaspoon salt
1 bunch spinach, trimmed, washed and chopped
2 tablespoons olive oil
1 large garlic clove, minced
1/4 teaspoon chili flakes
1 tablespoon sherry vinegar to taste

Toss turnip cubes in colander with salt. Let stand 15 minutes, tossing occasionally. Pat dry turnip cubes. Set a very large skillet on moderately high heat. Add turnips and toss until lightly browned, 4 to 5 minutes. Add garlic and chili flakes and sauté another minute or so. Spread spinach over turnips, pressing down firmly. Cover tightly and reduce heat to low, cook 2 minutes. Toss, recover and cook until turnips are tender, 2 or 3 more minutes. Transfer to a serving dish, add remaining oil and vinegar to taste. Serve.

Ham and Cabbage Stew

Ham and Cabbage Stew

1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, chopped
1 pound ham steak, cubed
1/2 medium head cabbage, chopped
1 cup water
2 large potatoes, sliced thick
3 carrots, chopped
1 celeriac, chopped
1/2 teaspoon caraway seed
1/2 teaspoon paprika
Salt and black pepper to taste
3 cups firmly packed greens, such as spinach or chard

Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.

Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

Bright Green Spinach and Pea Soup

Bright Green Spinach and Pea Soup

2 T. butter or olive oil
2 bunches scallions, coarsely chopped
1 small onion, thinly sliced
3 carrots, thinly sliced
1 celery rib, thinly sliced
1 t. dried marjoram
2 T. chopped parsley
1 bag of spinach (or about 1 lb.)
1 cup sugar snaps, trimmed
lemon juice to taste

Warm the butter or oil in a soup pot and add the scallions, onion, carrots, celery, herbs, 1 teaspoon salt and ½ c. water. Cover and stew for 5 minutes, then add 5½ cups water or stock and bring to a boil. Lower the heat and simmer, uncovered for 20 minutes. Add the peas and cook for 2-3 minutes and then poke the spinach leaves into the soup and cook until they turn bright green, 2 to 3 minutes. Remove from the heat and blend the soup in two batches until perfectly smooth. Taste for salt, season with pepper, and stir in enough lemon juice starting with ½ teaspoon to bring up the flavors. Serve immediately with a swirl of good yogurt and croutons on top.

This recipe is from Deborah Madison’s Vegetarian Cooking for Everyone which I’d wholeheartedly recommend.

 

Spinach and Garlic Scape Frittata

Spinach and Garlic Scape Frittata


3 T. Olive oil
10 eggs
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 T. chopped parsley or basil
½ cup finely chopped Garlic Scapes
Salt
Pepper

Preheat oven to 350º In a large bowl mix egg, spinach, cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat (about 5 minutes).  Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins or until top is set. Cut into wedges and serve.

 

 

Vegetable Risotto w/ Walnut Pesto

Here’s a good recipe that a member sent in which uses a lot of different vegetables. You could easily substitute other veggies for the peas and asparagus.

Vegetable Risotto w/ Walnut Pesto

1/2 cup walnuts and/or pine nuts, toasted
1 clove garlic
1 cup fresh basil
1/2 cup Parmesan, grated
1/4 cup olive oil
1/8 tsp salt
8 oz carrots, cut into 1/4-inch rounds
8 oz green beans, cut to 1/2-inch
1-2 summer squash, cut into 1/2-inch dice
8-16 thin asparagus stalks, cut to 1/2-inch
1/2 c. shelled peas
4 cups chicken stock (or vegetable stock)
1 tbs olive oil
1 leek, chopped
1 1/2 cups Arborio rice
1/2 tsp salt (or to taste)
2 cups spinach, chopped

Toast the walnuts and/or pine nuts in a small skillet over medium heat or in the oven (@375) on a cookie sheet. Allow to cool. In a blender or food processor, blend together the fresh garlic and walnuts/pine nuts. Add the other four ingredients and blend until fairly smooth. Set aside or store in the refrigerator. In a medium pot, bring 3-4 cups water to a boil. Add carrots. Cook for 3 minutes, until soft. Add beans, squash, peas, and/or any other vegetable you are using. Bring to a boil again, cook for about 1 minute, then drain and rinse with cold water. Set aside. Warm the stock in a saucepan without letting it boil and set that aside. In a large pan or pot, warm the oil. Add the leak and sauté over low heat until golden. Add the rice and mix to coat with oil. Add 1/2 cup of warmed stock at a time, stirring until it is mostly absorbed before adding another 1/2 cup. Continue at a low simmer until all the stock is absorbed and the rice is al dente. Add the salt and spinach, mixing until the spinach has wilted. Add in the other vegetables. Serve right away, topped with a spoonful of pesto.

Sauteed Greens with Garlic and Red Pepper

Sauteed Greens with Garlic and Red Pepper

2 t. olive oil
2 garlic cloves, chopped
2 pinches red pepper flakes
1 bunch kale or 1 bag spinach, stems removed and blanched
salt
juice of ½ lemon, or a nice vinegar

Heat the oil with the garlic and pepper flakes in a wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach or kale and toss to coat it with the oil. Add ½ cup water and cook until it’s absorbed and the greens are heated through. Season with salt and a little lemon juice or vinegar.