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Stir-Fried Kohlrabi with Bacon and Scallions

Stir-Fried Kohlrabi with Bacon and Scallions


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As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

Ingredients

  • 4 ounces slab or thick-cut bacon, cut into small pieces
  • 1 pound medium kohlrabies, peeled, cut into ⅓-inch-thick wedges, plus 6 cups coarsely torn kohlrabi greens
  • 6 scallions, white and pale-green parts only, cut into 1-inch pieces
  • 3 garlic cloves, thinly sliced
  • Kosher salt, freshly ground pepper

Recipe Preparation

  • Cook bacon in a large skillet over medium heat, stirring occasionally, until bacon begins to brown, 5–7 minutes; transfer to a bowl.

  • Increase heat to medium-high and cook kohlrabies in skillet, tossing occasionally, until golden brown, about 5 minutes. Add scallions and garlic and cook, tossing, until scallions are soft and garlic is golden, about 3 minutes. Add kohlrabi greens and 3 Tbsp. water and cook, tossing, until greens are tender, about 2 minutes. Add bacon and soy sauce and toss to combine; season with salt and pepper.

Nutritional Content

Calories (kcal) 120 Fat (g) 4.5 Saturated Fat (g) 1.5 Cholesterol (mg) 10 Carbohydrates (g) 16 Dietary Fiber (g) 7 Total Sugars (g) 4 Protein (g) 8 Sodium (mg) 470Reviews SectionFabulous, like eating candy.brushjlSolon, ohio07/13/18

What Is Chinese Cabbage and How to Cook It

There are many different types of Chinese cabbages. It's known by its scientific name Brassica Pekinensis, but the most common names associated with Chinese cabbage are Napa cabbage or Chinese leaves. The Chinese name is 白菜/大白菜.

Napa cabbage is a large-headed cabbage with firmly packed, pale green leaves that you will usually find next to bok choy in Western supermarkets. More healthy than Western cabbages, Napa cabbage is rich in Vitamin C and other nutrients. It is also a Yin food in Chinese cooking.


Kohlrabi for Beginners

Kohlrabi is very versatile and can be eaten raw or cooked. Coming in light green and purple, the bulbs have a thick skin and fibrous layer covering a crisp crunchy center. It tastes like a mild radish or broccoli stem while the leafy greens are very similar to mustard greens or chard. When you're looking for them at the store or farmers market, try getting the smaller bulbs as they are more tender, flavorful, and actually have more nutritional benefits. If you do get the big ones, be sure to peel off both the skin and fibrous layer as they can be bitter and too fibrous to eat. The greens can be sauteéd with garlic and nutmeg (#spoontip: nutmeg will help complement the flavors of any leafy green) or used in salads as an alternative to your boring old lettuce. This vegetable has unlimited potential and can be transformed a million ways.


Week#2 (weekly+green) Gorgeous cover crops

Our standing cover crops are beautiful and lively right now. Look at that undulating motion! I was briefly hypnotized but able to break away. When the video ends, go ahead and watch Steve’s instructions how to flatten a CSA box without damaging it.


Here’s the same field, mowed just yesterday. That is a beautiful, thick layer of straw to incorporate into the soil. We chopped the straw as the rye was flowering, young & succulent enough that it will break down readily this season, nourishing the soil and future crops.

It was a nice surprise to find crimson clover peeking out of our standing cover crops this spring. Crimson clover is pretty finicky about when you seed it, and does not usually survive the winter. Steve seeded a summer cover crop mixture that included this clover. In fall there was leftover clover seed in the planter, so he just added seed for a winter-hardy cover crop and planted it all together. He was only trying to clean out the planter. The heavy snow cover must have helped the crimson clover survive the winter. It’s an excellent legume, capable of fixing lots of nitrogen, so we’re glad to have it. Plus it brightens our days with a burst of color. Beth & Steve

Veggie List & Veggie Notes Week #2, May 27/28, 2021 – Weekly shares – EOW/ green


Bok choy (left) and Romaine lettuce (right)

Button mushrooms, 12 oz
Asparagus, 0.6 lb
Bok choy, 1 large
Romaine lettuce, 1 large
Spinach, 2 bunches
Salad radishes, 1 medium bunch
Green garlic, 1 bunch
Rhubarb, 3/4 lb

Next week’s box will probably contain shiitake mushrooms, salad turnips, lettuce, some kind of spring greens, scallions and more.

See last week’s newsletter for wash, prep, cook and storage instructions for these crops: asparagus, spinach, salad radishes. We included an entire section on “How to wash greens efficiently and to maximize storage life.”

Button mushrooms – These organic mushrooms are from Hidden Valley Mushrooms from Wisconsin Dells. We bring in mushrooms from Mary every spring, because I think they combine so perfectly with our spring vegetables, for salads, quiches, etc.
Storage : Here are Mary’s suggestions for storing the mushrooms:
– Store separate from leafy greens, which hasten mushroom aging.
– If storing for more than a few days, remove from the box and refrigerate in a paper bag with holes punched in the side. Keep dry.
– Don’t wash to clean, just wipe with a damp cloth.

Asparagus – See last week’s newsletter for info on cleaning and cooking.
Storage: Asparagus is perishable, so eat it as soon as possible. Store in a paper towel, cloth or paper bag, then wrap loosely in a plastic bag. The paper bag protects the asparagus tips from direct contact with the plastic bag. The plastic bag keeps the asparagus from wilting.

Bok choy (large rosette with thick white stems and green leaves) – This Asian green is good for stir-frying or sautéing or in soup. You can think of the stems and leaves as two separate vegetables. The stems require longer cooking. The leaves will cook almost as quickly as spinach. Bok choy stores well, so feel free to pull off leaves as you need them, or use the whole head at once. Storage : Refrigerate in a plastic bag or other container.

Romaine lettuce (upright head of lettuce with crisp leaves) – More sturdy and less fragile than our other spring lettuces. Great for Caesar Salad or lettuce wraps. If you’re intimidated by the amount of salad greens this week, Ceasar salad is a good option because it shrinks a big head of lettuce and everyone will fight over the leftovers. Poof, it’s gone.

Green garlic (looks like scallions, tastes like garlic) – Green garlic is young garlic, planted in fall but harvested before bulbs have formed.
Preparation: Green garlic is more pungent than scallions, so slice thinly and use sparingly when raw. It mellows when cooked. Chop and add to any cooked dish that would benefit from garlic. Use the white bulbs and pale green stems. Avoid the dark green stems and leaves, as these are fibrous.

Rhubarb – Storage : Refrigerate in a plastic bag. FYI, 3/4 lb of rhubarb yields about 2.25 – 2.5 cups when chopped.
Stewed rhubarb: This is the simplest way to prepare rhubarb. Chop rhubarb into one inch chunks. Stir over medium heat with a small amount of water in the bottom of the pan. The rhubarb will release moisture as it cooks. Stew until it softens and falls apart. Sweeten to taste with honey or sugar. Eat warm on its own, over vanilla ice cream, on pancakes, etc.
Preserve : Rhubarb is so easy to freeze. Wash, chop and pop it in a freezer bag. That’s it no need for blanching. When baking muffins or cakes, add the frozen rhubarb directly to the batter.

Recipes

Grilled Romaine with Tahini Dressing and Super-Seedy Crunch

Serves 4
Prep time: 10 minutes
Cook time: 10 minutes

1/4 cup smooth tahini
3 tablespoons water, more as needed
2 tablespoons lemon juice
1 teaspoon toasted sesame oil
1 green garlic bulb or 1 garlic clove, minced
1/4 teaspoon maple syrup
1/4 teaspoon sea salt, more for sprinkling
1/4 cup sunflower seeds
1/4 cup pepitas
1 tablespoon sesame seeds
1/4 teaspoon extra-virgin olive oil, more for drizzling
1 large head romaine
Fresh black pepper

  1. Preheat the oven to 350 and line a baking sheet with parchment paper.
  2. Make the Tahini Dressing: In a small bowl, stir together the tahini, water, lemon juice, sesame oil, green garlic, maple syrup, and sea salt. If the dressing is too thick, add water, 1/2 tablespoon at a time, to thin it to your desired consistency.
  3. Make the Super-Seedy Crunch: Place the sunflower seeds, pepitas, and sesame seeds on the prepared baking sheet. Drizzle with the 1/4 teaspoon olive oil and sprinkle with a pinch of salt. Toss to coat, and spread the seeds in an even layer. Bake for 5-7 minutes, until fragrant and lightly browned.
  4. Grill the romaine: Preheat a grill or grill pan to high heat. Carefully slice the romaine in half lengthwise. Then, slice each half in half lengthwise again, keeping the core intact. Drizzle the romaine wedges with olive oil and sprinkle them with salt and pepper. Grill for 1-2 minutes on the first cut side, 1-2 minutes on the second cut side, and 1 minute on the back, until lightly charred.
  5. Serve the grilled romaine wedges with generous drizzles of the Tahini Dressing and plenty of the Super-Seedy Crunch.

Mushroom Miso Soup with Bok Choy and Green Garlic

If you’ve never worked with miso before, you can find it in the refrigerated section of most grocery stores. Once you add it to the soup, be sure to keep it at a very low simmer. Boiling miso can destroy its beneficial enzymes.

Serves 4-6
Prep time: 20 minutes
Cook time: 30 minutes

1 tablespoon extra-virgin olive oil or neutral oil, such as avocado oil
12 oz button mushrooms, sliced
2 stalks green garlic, white and light green parts, sliced
1 large bok choy, sliced, stems and leaves divided
2 tablespoons tamari, more for serving
6 cups water
1/3 cup white miso paste
6 oz soba noodles, optional
Toasted sesame oil, optional, for drizzling
7 oz tofu, cut into 1/2-inch cubes
1 tablespoon rice vinegar

  1. Heat the oil in a large pot or Dutch oven over medium heat. Add the mushrooms and cook without stirring for 2 minutes. Stir, then cook for another 2 minutes without stirring (this helps brown the mushrooms). Add the green garlic and sliced bok choy stems and cook for 2 minutes more, until softened.
  2. Stir in the tamari, followed by the water. Cover and simmer for 20 minutes.
  3. Place the miso in a medium bowl. Uncover the pot and scoop 1/2 cup of the hot broth into the bowl with the miso. Whisk vigorously to form a smooth paste. Reduce the heat to low, and stir the miso mixture into the pot.
  4. If desired, cook the soba noodles in a large pot of unsalted water according to the package instructions. Drain and rinse with cold water and toss with a drizzle of sesame oil to prevent sticking.
  5. Add the sliced bok choy leaves and the tofu to the soup, and stir over low heat until the leaves wilt. Stir in the rice vinegar and turn off the heat.
  6. Portion the soba noodles into bowls and top with the soup. Serve with more tamari to taste.

Baked Ziti from Love & Lemons

This comforting pasta has a full pound of spinach hiding inside it! There are no herbs in the box this week, so feel free to skip the parsley or basil for garnish, or top with minced green garlic.
Vegetarian

Radish Salad from Love & Lemons

This recipe will let you use your radishes three ways: you’ll roast some, leave some raw, and dollop a nutty radish green pesto on top! If you like, you can skip the mint and make the radish green pesto with half radish greens and half spinach instead of basil.
Vegan, gluten-free

Shaved Asparagus Pizza from Smitten Kitchen

Deb describes this pizza as “tangled and grassy, bubbly and lightly charred, and accented with mild bites of scallion.” How good does that sound? To use the box produce, replace the scallion with thinly sliced green garlic.
Vegetarian

Sun-Dried Tomato, Spinach, and Quinoa Salad from Cookie+Kate

Quinoa and sliced almonds make this salad nice and hearty, so it’d be a great one to pack for lunch!
Vegan, gluten-free


Photo by Minimalist Baker

Savory Chickpea Pancakes with Leeks and Mushrooms from Minimalist Baker

These crepe-like pancakes are made with chickpea flour, so they’re high in protein and fiber. Make them for an easy dinner or lunch! You can replace leeks with green garlic, using the white bulbs and pale green green stems (but not the fibrous, dark green leaves).
Vegan, gluten-free

Almond Rhubarb Picnic Bars from Smitten Kitchen

Have you ever seen rhubarb look so pretty? It’s layered over a sweet almond filling and a buttery crust. If you weren’t already planning a picnic for this weekend, I hope you are now!
.


Fried herb salsa verde (page 33)

From Bon Appétit Magazine, October 2016: The Entertaining Issue Bon Appétit Magazine, October 2016

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  • Categories: Dips, spreads & salsas Quick / easy Cooking ahead Vegan Vegetarian
  • Ingredients: vegetable oil sage rosemary parsley


We hope these recipes inspire you to use your Woodside Farms bounty creatively in the kitchen! If you have a delicious recipe to share, please send it our way!

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Head Lettuce

Salads, lettuce wraps, burger toppings, oh my!

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Swiss Chard

Swiss chard is a relative of beets so you may get a hint of beet flavor, but it is every bit as versatile as its cousins kale & spinach!

One of the most popular Brassicas, kale is well-known for its plethora of health benefits, and we think it tastes darn good, too! It can be sauteed with olive oil, salt & pepper or thrown in smoothies, but if you want to mix it up, try one of these mouth-watering recipes!

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Collard Greens

More commonly found in southern US recipes, this leafy green is a cousin of kale, turnip greens, & mustard greens. Collards are typically tough and bitter when raw, but turn into a delicious dish when cooked long and slow.

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Bok Choy

Sometimes referred to as white Chinese cabbage, Bok Choy is delicious eaten raw or cooked and has a very slight mustard taste.

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Fennel

This native Mediterranean veggie has a mild licorice flavor and is packed with vitamin C. The bulb, stalks and feathery leaves can all be eaten.

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Scallions

Also known as green onions or bunching onions, scallions have a milder flavor and lack the developed bulb of traditional onions.

Too many delicious options to choose from so here is a list:

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Summer Squash

Encompassing both yellow squash and zucchini (they can be used interchangeably), summer squashes are best when picked small-medium sized. Larger squashes can be used well in zucchini bread.

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Cucumbers

We grow both slicing and pickling cucumbers. Both can be eaten raw, but the pickling cucumbers are smaller and, as you've probably guessed, often used to make pickles!

mv2_d_1280_1280_s_2.jpg/v1/crop/x_127,y_0,w_1026,h_1280/fill/w_124,h_155,al_c,q_80,usm_0.66_1.00_0.01,blur_2/kohlrabi.jpg" />

Kohlrabi

This unique looking vegetable is part of the cabbage family. The edible stem swells into a globe shaped "bulb" where the leaves attach. Often eaten raw, it has a sweet and mild flavor similar to broccoli stems. Its thick skin helps with long storage but needs to be peeled off to reveal its crisp and tender texture.

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Turnips

Move over, potatoes, there's another starchy vegetable in town! The turnip is a root vegetable in the mustard family, grown for its white, fleshy taproot.

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Radishes

A zesty root vegetable, radishes can be eaten raw or cooked. You can also eat the radish greens!


Stir-Fried Kohlrabi with Bacon and Scallions - Recipes

Romano beans are a form of flat snap bean which originated in Italy. Specialty grocers and farmers’ markets sometimes carry them and they can also be grown at home, assuming you live in an area with a Mediterranean climate. They are usually available in late summer and fall. They are also readily available frozen in most markets.

Like other snap beans, Romano beans are supposed to be eaten whole. They are considered ripe when they make a crisp “snap” if they are broken in half, and they have a very mild flavor and a tender texture. These beans are often braised with other vegetables and eaten as a side dish. They can also be added to soups, stews, stir fries and an assortment of other dishes. These beans can also be pickled.

You may also hear these legumes referred to as Italian flat beans or Italian snap beans, but don’t confuse them with fava beans, which are sometimes labeled as “Italian broad beans.” These snap beans are flattened, rather than rounded, as one might expect. To use Romano beans, snap or trim off the ends and rinse the pods to remove any dirt from the field. These beans can be lightly cooked to retain their crunchy texture or cooked until they are extremely tender. However, overcooking will cause the beans to turn into a tasteless mush, so take care when preparing them in braised and other long-cooked dishes.

In addition to being available in classic green, Romanos also come in yellow and purple, for cooks who like to play around with different colors in their cooking. When selecting Romano beans in the market, look for crisp specimens with even coloration and no soft spots or signs of mold. Limp, listless beans should be avoided and the beans should be stored in paper bags and used within a few days for best results.

How to Steam

Step 1
Rinse Romano beans under running water to wash away any debris. Drain the beans in a colander.

Step 2
Set a steamer basket in a large cooking pot with 1 inch of water in the bottom. Turn the heat to high, and bring the water to a boil.

Step 3
Chop the stem and tips of the beans off with a sharp paring knife while the water is heating. Cut the beans into 1- to 1 1/2-inch sections. For an attractive visual effect, hold the knife at a 45-degree angle to the beans, to cut sections on the diagonal.

Step 4
Place the bean pieces in the steamer basket. Set the lid on the pot, and cook for three to four minutes.

Step 5
Remove the lid, and test the beans tenderness with the tip of a sharp knife. If the beans are not yet soft, use a spoon to rotate the pieces at the top of the steamer basket to the bottom, nearer the water. Cover with the lid, and cook for another two to three minutes.

Step 6
Drain the beans in a colander and serve immediately, seasoned with salt or salt substitute and fresh-ground black pepper to taste.

How to Boil

Step 1
Fill a large pot half full of water, add 1 to 2 tsp. salt, and cover the pot with a lid. Bring the water to a full, rolling boil over high heat.

Step 2
Add washed Romano beans that have been cut into 1- to 2-inch pieces to the pot of boiling water.

Step 3
Boil bean pieces until tender. Remove the bean pieces from the pot with a slotted spoon, and serve promptly.

How to Braise

Step 1
Cook onions, celery, carrots or any other garnish or vegetable you prefer, in olive oil over medium heat until golden.

Step 2
Add additional flavorings such as tomatoes or minced garlic, then add cut Romano beans. Add seasonings of your choice to taste.

Step 3
Simmer over medium-low heat for 40 to 50 minutes, stirring occasionally, until the beans are soft and most of the moisture has evaporated. Cool your braised Romano beans for five to 10 minutes before serving.

  • If you are using the steamed beans in a cold salad recipe, place the drained beans in a large bowl filled with cold water and ice. Allow the beans to cool completely before draining in a colander.
  • If you have both small and large beans to cook, separate them into two batches for cooking because the thicker ones take longer to become tender.
  • Add cooked garbanzo beans or potatoes to braised Romano beans to make a hearty entrée.

Sautéed Romano Beans

  • 1 pound Romano beans
  • 3 tablespoons olive oil, divided
  • 2 tablespoons minced shallots
  • 2 cloves garlic, minced
  • 1/4 cup loosely packed fresh oregano leaves
  • 3/4 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup cherry or grape tomatoes
  • 1/2 teaspoon balsamic vinegar

Rinse the beans under cold running water. Drain, leaving any water clinging to the beans. Trim the ends and set aside.

In a large skillet, heat 2 tablespoons of the olive oil. Add the shallots and sauté over medium heat about 1 minute. Add the garlic and continue to sauté for 30 to 45 seconds, until tender and fragrant but not browned. Remove the sautéed shallots and garlic from the pan with a slotted spoon, pressing any excess oil back into the skillet. Set aside.

Add the remaining 1 tablespoon oil to the skillet. Once the oil is hot, add the beans, oregano leaves, salt and pepper to taste. Sauté over medium heat, stirring frequently until the beans are browned in spots and tender but retain some crispness, about 10 to 12 minutes. Stir in the tomatoes and cook 2 minutes. Stir in the sautéed shallots and garlic. Cook just until aromatic, about 30 seconds.

Remove the pan from heat and let the beans cool slightly. Stir in the balsamic vinegar and allow contents to cool to room temperature. Remove the salad from the pan to a serving platter.

Braised Romano Beans

  • 1/2 cup extra virgin olive oil
  • 1/2 cup minced celery
  • 1/2 cup minced carrot
  • 1 cup minced red onion
  • 1 clove garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 teaspoon tomato paste
  • 1 cup canned crushed Italian tomatoes
  • Salt and freshly ground black pepper
  • 1 1/2 pounds romano beans (flat green beans), ends trimmed

Heat oil in a deep skillet or a shallow three-quart saucepan. Add celery, carrot and onion and cook over medium heat, stirring occasionally, until vegetables barely begin to brown, about 25 minutes. Add garlic and rosemary and cook until fragrant, a few minutes. Stir in tomato paste and tomatoes. Bring to a simmer. Season with salt and pepper. Simmer until mixture is well combined, about 5 minutes.

Add beans, setting them in pan all in one direction. Add 1/2 cup water. Bring to a simmer. Baste beans, season with salt, reduce heat to low. Cook gently, partly covered, turning beans in sauce from time to time, until beans are very tender, about 40 minutes. Adjust seasoning and serve hot or at room temperature.

Romano Bean Vegetable Soup

  • 1 tablespoon olive oil
  • 1 chopped onion
  • 2 minced cloves of garlic
  • 2 chopped celery stalks
  • 2 chopped carrots
  • 5 cups chicken stock
  • 1 cup water
  • 1 can (28 oz) diced plum tomatoes
  • ½ teaspoon dried oregano
  • 3/4 cup small pasta, cooked
  • 16 oz frozen romano beans, partially defrosted
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 1/4 teaspoon each salt and pepper
  • Grated Parmesan cheese

In large saucepan or Dutch oven, heat oil over medium heat cook onion, garlic, celery and carrots, stirring often, until onion is softened, about 5 minutes.

Stir in stock, water, oregano and tomatoes bring to boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.

Cook pasta in boiling salted water until al dente. Drain. Add pasta, chickpeas, romano beans, salt and pepper to the soup and cook until the beans are heated.

Serve sprinkled with Parmesan cheese.

Braised Chicken With Romano Beans

  • 4 chicken thighs, trimmed
  • 1/4 cup flour
  • 1 tablespoon olive oil
  • 1/3 cup dry red wine
  • 1/2 lb romano beans (You can also use frozen)
  • 3 garlic cloves
  • 1 (14 1/2 ounce) cans chopped tomatoes
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon fresh rosemary
  • 1/3 cup kalamata olive, sliced in quarters
  • Salt and pepper

Heat olive oil in a pan that has a cover. Trim the chicken thighs of extra fat, cut in half if possible, and season with salt and pepper.

Lightly dust the chicken with flour and fry over medium high heat until well browned, but not too much. Any burning is very apparent in the dish, so keep it brown, not black. Turn and finish browning.

Deglaze pan with the wine until most of the liquid is gone.

Trim Romano beans and cut on the diagonal into 1 1/2 inch pieces. Toss into pan and stir to get the cooking going. After a couple of minutes, toss in the peeled and crushed garlic. Stir another 2 minutes being careful not to burn the garlic.

Add the tomatoes and juices to the pan along with the rosemary, garlic, and additional salt and pepper as desired.

Bring to a simmer and reduce heat. Cover the pan, but leave the lid slightly ajar. Allow to cook on low heat (keep a simmer going) for 20 minutes.

Add the olives and cook an additional five minutes.

Italian Green Bean and Meatball Stew

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 3 pounds ground beef or turkey
  • 1 cup seasoned Italian breadcrumbs
  • 1/4 cup freshly grated Parmesan, plus extra for topping
  • 1 bunch parsley, stemmed and finely chopped
  • 2 eggs
  • 3 cans (28 ounces each) Italian peeled tomatoes, crushed
  • 2 1/2 cups chicken stock
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon crushed red pepper
  • 4 pounds small red potatoes, skin on, cut into 1-inch pieces
  • 3 pounds Italian green beans, cut into 1 1/2-inch pieces

Heat oven to 400 degrees F

Meanwhile, in a large bowl, mix the meat with the breadcrumbs, Parmesan, parsley and eggs. With clean hands, work the mixture well. Shape it into 1 inch meatballs and place on greased baking sheets. Bake for 20 minutes or until brown and cooked through.

In a soup pot, heat the oil and cook the onion, stirring often, for 10 minutes or until it begins to brown. Add the tomatoes and chicken stock. Stir well. Cook over medium heat until the mixture comes to a simmer. Add salt and red pepper. Add the potatoes and simmer for 10 minutes or until tender.

Add the green beans and the meatballs. With the back of a ladle, gently press the meatballs into the liquid so they’re just submerged. Try not to break the potatoes or meatballs. Cover and simmer gently for 1 hour. Serve with shaved parmesan cheese over the top.


Fresh in salads, slaws, tacos, soups, stews, pesto, sandwiches, wraps, dressing.

    The easiest way to prepare a winter squash is to slice it in half, remove the seeds, place squash cavity side down and roast until caramelized. Once it is fully cooked the squash separates easily from the skin and is great for a puree or soup.

Delicata has a thin edible skin making it more versatile. It is great sliced and baked with olive oil and salt. It is also delicious sauteed with butter or oil and other veggies

Acorn is commonly baked cavity side up with a little butter and maple syrup in the “bowl”.

All of these are delicious peeled, cubed and roasted with olive oil, salt, and pepper.


Low-carb vegetables printable list

Looking to cut carbs? Keep this list on hand the next time you make your grocery list.

Low-carb vegetable list
Vegetable Serving Size Net Carbs
Kale 1 cup, raw 0.07g
Lettuce 1 cup 0.62g
Spinach 3 cups 0.96g
Mushrooms 1 cup, chopped 1.58g
Cucumber 1 cup, chopped 1.74g
Celery 2 medium stalks 2.02g
Cabbage 1 cup, shredded 2.31g
Eggplant 1 cup, cubed 2.36g
Asparagus 1 cup 2.94g
Zucchini 3/4 cup, chopped 2.96g
Cauliflower 1 cup, chopped 2.98g
Kohlrabi 1 cup, chopped 3.51g
Broccoli 1 cup, chopped 3.67g
Carrots ½ cup 3.75g
Green Beans 3/4 cup 3.96g
Green Bell Peppers 1 cup, chopped 4.38g
Tomatoes 1 cup, chopped 4.84g
Brussels Sprouts 3/4 cup 5.02g
Jicama 1 cup, chopped 5.13g
Artichokes 1 medium artichoke 6.59g


Corn, Sweet Onion & Zucchini Sauté with Fresh Mint

By Susie Middleton, Fine Cooking Issue 87

Ingredients

1 Tbs. extra-virgin olive oil

1-1/2 cups small-diced sweet onion, such as a Vidalia (about 7 oz. or half a large onion)

1 tsp. kosher salt more to taste

1-1/4 cups small-diced zucchini (about 6 oz. or 1 medium-small zucchini)

2 slightly heaping cups fresh corn kernels (from 4 medium ears)

Scant 1/2 tsp. ground cumin

Scant 1/2 tsp. ground coriander

2 to 3 Tbs. chopped fresh mint

Freshly ground black pepper

Preparation

Melt 1 Tbs. of the butter with the olive oil in a 10-inch straight-sided sauté pan or Dutch oven over medium-low heat. Add the onions and 1/2 tsp. of the salt, cover and cook, stirring occasionally, until the onions are soft and translucent, about 5 min. Uncover, raise the heat to medium, and cook, stirring frequently, until the onions are light golden and shrunken, another 3 to 4 min.

Add the remaining 1 Tbs. butter and the zucchini. Cook, stirring occasionally, until the zucchini is slightly shrunken and almost tender, about 3 min. Add the corn, garlic, and the remaining 1/2 tsp. salt. Cook, stirring frequently and scraping the bottom of the pan with a wooden spoon, until the corn is tender but still slightly toothy to the bite, 3 to 4 min. (It will begin to intensify in color, glisten, and be somewhat shrunken in size, and the bottom of the pan may be slightly brown.) Add the cumin and coriander and cook, stirring, until very fragrant, about 30 seconds.

Remove the pan from the heat, add all but about 1/2 Tbs. of the mint, a good squeeze of lemon, and a few generous grinds of pepper. Stir, let sit 2 min., and stir again, scraping up the brown bits from the bottom of the pan (moisture released from the vegetables as they sit will loosen the bits). Season to taste with more salt, pepper, or lemon. Serve warm, sprinkled with the remaining mint.


Taro Cake: Recipe Instructions

Heat the oil in a large wok over medium heat. Add the Chinese sausage and pan-fry for 2 minutes.

Add the dried shrimp and stir-fry for another minute.

Stir-fry for 3 minutes, and season with 2 teaspoons salt, 1 teaspoon white pepper powder and 2 teaspoons sesame oil.

Cover the mixture with 2 1/2 cups of water, making sure all the ingredients are evenly submerged. Cover the wok, turn the heat down to medium low and allow to simmer for 8 minutes.

Then shut off the heat, uncover, and let cool slightly.

In a really big bowl, mix the rice flour, glutinous rice flour and 1-1/2 cup water together until well combined. Now mix in the taro mixture (no need to wait for it to cool completely). Mix thoroughly until a thick paste forms.

Generously oil two standard 9-inch round cake pans, and divide the mixture between the pans. Spread the mixture evenly in the pan, making sure there are no air pockets in the mixture.

Steam the taro cakes in your double decker steamer for 45 minutes. Make sure you start with enough water so the water does not dry out halfway. No double decker steamer? Just steam the two pans in two separate batches. Moreover, if you are using a bamboo steamer, add hot water to your wok every 10 minutes to prevent the water from drying out and burning your bamboo steamer. After 45 minutes, insert a toothpick into the taro cakes if it comes out clean, then it’s done!

Once the taro cakes are cooled completely, you can seal the taro cakes tightly in a ziplock bag and freeze them for later. If you’d like to eat them now, simply slice into rectangles. Heat a couple tablespoons oil in a skillet over medium heat and pan fry the slices of taro cake on both sides until golden brown and crispy.

Sprinkle with salt and serve. You can put out a little oyster sauce for dipping, or just eat these crispy taro cakes plain!

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