You can ‘search’ for other favorite recipes within the blog.

In today's bag:

Leaf Lettuce

Rainbow Carrots

Leeks

Red Chard

Turnips

Celery

Curly Parsley

Turnips-A Few Quick Serving Ideas:

Baked:

(vegancoach.com)

Simply wipe off any dirt with a paper towel, if desired.

Trim the roots and stems to 1/2", but there's no need to cut the turnips farther than that. Place the turnips in an oven-proof baking dish and cover (foil works fine).

Bake whole turnips at 350 degrees until the turnips are softened, 30-45 minutes. Remove from oven and let cool. Then simply slip the skins and root off with your fingers. You can leave the tail on if you're eating the turnips whole, or take it off.

Baked turnips can be chopped, sliced or diced.

Roasted:

(vegancoach.com)

Cut peeled turnips into quarters, sprinkle with a little extra-virgin olive oil, salt, pepper. Roast at 350 degrees for 30-45 minutes.

Sautéed:

(vegancoach.com)

Large turnips should be cut in half or quarters. But diced is best -- the smaller the cut, the quicker they will cook up for you.

Place a frying pan with a lid over medium heat. Add 1 tsp extra-virgin olive oil. When the oil is hot, add pre-peeled turnips. Stir. Add a few tbsp of water and cover with lid. Sauté for 10-25 minutes, depending on how small you have made the cuts. Turnips are done when they're tender to your liking.

Adding a little water or other liquid (such as vegetable broth) to the pan ensures that the oil doesn't ever get too hot and makes for a very tender end result. Plus, you use less oil this way, which is healthier.)

Leeks- A Few Quick Serving Ideas:

(wholefood.com)

Healthy sauté leeks and fennel. Garnish with fresh lemon juice and thyme.

Add finely chopped leeks to salads.

Make vichyssoise, a cold soup made from puréed cooked leeks and potatoes.

Add leeks to broth and stews for extra flavoring.

Braised leeks sprinkled with fennel or mustard seeds makes a wonderful side dish for fish, poultry or steak.

Add sliced leeks to your favorite omelet or frittata recipe.

Parsley-A Few Quick Serving Ideas:

(wholefood.com)

Combine chopped parsley with bulgur wheat, chopped green onions (scallions), mint leaves, lemon juice and olive oil to make the Middle Eastern classic dish, tabouli.

Add parsley to pesto sauce to add more texture to its green color.

Combine chopped parsley, garlic and lemon zest, and use it as a rub for chicken, lamb and beef.

Use parsley in soups and tomato sauces.

Serve a colorful salad of fennel, orange, cherry tomatoes, pumpkin seeds and parsley leaves.

Chopped parsley can be sprinkled on a host of different recipes, including salads, vegetable sautés and grilled fish.

Potato Leek Soup Recipe

(grouprecipes.com)

Ingredients:

2 cups leeks, sliced

6 tbsp olive oil

8 cups vegetable broth

4 med potatoes or 2 lbs, cut in 1/8" slices

1 onion, grated

4 tbsp fresh parsley, chopped (-or- 2 tbsp fresh dill chopped for a delightful variation)

2 bay leaves

salt to taste

½ tsp white pepper

Preparation:

Clean the leeks well and slice whites and the tender greens.

In a heavy soup pot, sauté Leeks in oil for about 5 minutes till soft, do not brown.

Add all remaining ingredients. Bring to a boil, cover, and reduce to simmer for 50 minutes.

Puree soup in blender (carefully as it's hot!) or with an immersion blender.

Serve garnish with a small sprig of parsley or chopped dill.

Crock pot instructions: Sauté leeks in oil till soft, deglaze pan with a little broth and add everything but herbs to crock-pot. Divide herbs in half. Add half now. Reserve the other half to add 1 hour before cooking is done. Cook for at least 6 hours on Low, till potatoes are soft. Puree and serve.

Leek and Celery Pie

(epicurious.com)

Ingredients for phyllo crust:

4 cups all-purpose flour plus additional for dusting

2 tsp salt

¾ cup water

½ cup whole-milk yogurt (preferably Greek)

¾ cup extra-virgin olive oil

1 tbsp red-wine vinegar

Ingredients for filling:

6 lb leeks (white and pale green parts only), finely chopped (about 10 cups)

¼ cup plus 3 tbsp extra-virgin olive oil

5 large celery ribs, finely chopped (about 3 cups)

1 tsp salt

1 cup chopped fresh mint

2/3 cup chopped fresh flat-leaf parsley

½ cup chopped fresh dill

¼ lb Greek feta (preferably Mt. Vikos or Dodoni brand), crumbled (1 cup)

1 ½ oz finely grated Kefalotyri or Parmigiano-Reggiano cheese (1/2 cup)

¼ tsp black pepper

3 large eggs

Special equipment: a 17- by 12-inch shallow heavy baking pan (1 inch deep)

Make phyllo dough:

Stir together flour and salt in a large bowl, then make a well in center and add water, yogurt, ½ cup oil, and vinegar. Stir until a soft dough forms, then knead on a work surface (do not dust with flour) until smooth and pliable, about 4 minutes. Form dough into a ball and put in an oiled bowl, then turn to coat. Cover bowl with plastic wrap and let dough stand at room temperature 1 hour.

Make filling:

Wash leeks in a bowl of cold water, agitating them, then lift out and drain well in a colander.

Heat ¼ cup oil in a deep 12-inch heavy skillet or a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté leeks and celery with ½ tsp salt, stirring frequently, until softened and translucent, 10 to 12 minutes. Transfer to a bowl and cool, stirring occasionally, 10 minutes.

Put oven rack in middle position and preheat oven to 375°F.

Stir herbs into leek mixture along with cheeses, pepper, and remaining ½ tsp salt. Lightly beat eggs with remaining 3 tbsp oil in a small bowl, then stir into leek filling.

Assemble pie:

Brush baking pan with 2 tbsp oil.

Divide dough in half. Roll out 1 half on a floured surface with a floured rolling pin into a 19- by 14-inch rectangle. Fold rectangle loosely into quarters and transfer to baking pan, then unfold dough and fit into pan, leaving a 1-inch overhang. Spread filling evenly in pan.

Roll out remaining dough on floured surface with floured rolling pin into a 20- by 15-inch rectangle. Lift dough and drape it over filling, leaving it slightly wrinkled. Roll edge of bottom crust over top to form a rope edge all around pie. Brush top of pie with remaining 2 tbsp oil. Score top crust into serving pieces with a sharp knife (mark crust but do not cut through it).

Bake pie until golden brown, 50 to 60 minutes. Cool to room temperature in pan on a rack, about 1 hour.

Leek Quiche

(cwinters.com)

Ingredients:

1 pound leeks

2 tbsp butter

4 eggs beaten

¾ cup cream

1 ¼ cups milk

½ pound Swiss cheese, grated into coarse pieces

Salt and pepper to taste

1 Quiche Crust, baked and cooled

Preparation:

Trim 1 leek, and carefully remove three or four attractive leaves for

decoration. Trim the leaves so that they will fit the top of the pie,

as if a leek had been baked whole in the pie. Blanch the leaves for a

few minutes in boiling water, drain well, and set aside to cool.

Cut each of the remaining leeks just above the spot where it begins

turning green from white. Slice each down the center, or lengthwise,

and then cut into 1-1/2-inch pieces. Wash thoroughly in cold water to

remove the dirt and grit. Drain well, and sauté in the butter. Do not

overcook; these should not be discolored but rather bright and tender.

Combine the eggs, cream and milk, and stir in the Swiss cheese along

with the salt and pepper. Fill the quiche crust by adding the sautéed

leeks and covering with the egg mixture. Lay the reserved leek leaves

on top as if they were growing together - i.e., place the bottoms

together, and fan out the tops into an attractive pattern.

Bake at 375 for 30-40 minutes, or until a knife inserted in the center

of the pie comes out dry. Cool for 10 minutes before serving. Can also

be served at room temperature.

Pasta With Leeks and Parsley—serves 4

(bitten.blogs.nytimes.com)

Ingredients:

3 big or 4 medium leeks (at least a pound, total)

salt and pepper to taste

4 tbsp extra virgin olive oil or butter

2 cloves garlic, peeled and lightly crushed

2 or 3 dried red chilies

½ red bell pepper or 1 tomato, minced

1 pound spaghetti, linguine or other long pasta

¾ cup chopped fresh parsley leaves

Preparation:

Trim root end of leeks, and cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, and then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.

2. Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.

Cook pasta until tender but not mushy; when it's done, drain it, reserving about ½ cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

Swiss Chard Tuna Salad—serves 2-4

(foodiefarmgirl.blogspot.com)

Ingredients:

½ cup mayonnaise

1 tsp dijon mustard

2 tsp balsamic vinegar

¼ cup chopped olives (about 10 olives)

2 tsp brine from the olives (or more balsamic vinegar)

2 6-ounce cans tuna (oil or water packed), drained

¾ cups chopped Swiss chard stems

2 to 3 cups chopped Swiss chard leaves

¼ cup loosely packed chopped fresh parsley

1 cup (or more) chopped scallions (green onions), white and green parts (about 10 small)

Salt & pepper to taste

Preparation:

Combine mayonnaise, dijon mustard, balsamic vinegar and olive brine in a medium bowl and mix well. Stir in olives, tuna, chopped Swiss chard stems and leaves, parsley, and scallions. Add salt and pepper to taste and more mayonnaise and/or vinegar if desired. Tuna salad will keep for three days in the refrigerator.

In today's bag:

Romaine Lettuce

Rainbow Carrots

Fennel and/or Endive

Green Chard

Golden Beets

Celery Roots

Fennel:Tips for Preparing:

(whfoods.com)

The three different parts of fennel-the base, stalks and leaves-can all be used in cooking. Cut the stalks away from the bulb at the place where they meet. If you are not going to be using the intact bulb in a recipe, then first cut it in half, remove the base, and then rinse it with water before proceeding to cut it further. Fennel can be cut in a variety of sizes and shapes, depending upon the recipe and your personal preference. The best way to slice it is to do so vertically through the bulb. If your recipe requires chunked, diced or julienne fennel, it is best to first remove the harder core that resides in the center before cutting it. The stalks of the fennel can be used for soups, stocks and stews, while the leaves can be used as an herb seasoning.

Fennel:A Few Quick Serving Ideas:

(whfoods.com)

Healthy sautéed fennel and onions make a wonderful side dish.

Combine sliced fennel with avocados, and oranges for a delightful salad.

Braised fennel is a wonderful complement to scallops.

Next time you are looking for a new way to adorn your sandwiches, consider adding sliced fennel in addition to the traditional toppings of lettuce and tomato.

Top thinly sliced fennel with plain yogurt and mint leaves.

Fennel is a match made in Heaven when served with salmon.

Chard:Tips for Preparing:

(whfoods.com)

Wash the chard well to remove any sand or soil that may be hidden in the leaves. One way to do this is to immerse pieces of cut chard in a bowl of cool water, swirling them around to remove any dirt and then quickly rinsing them with cool running water. Trim the bottom end of the stalk. If you find the stalks to be more fibrous than desired, make incisions near the base of the stalk and peel away the fibers, like you would do with celery.

Do not cook chard in an aluminum pot since the oxalates contained in the chard will react with the metal and cause the pot to discolor. Since the stalks are thicker in texture, they will take longer to cook than the leaves, so their cooking should be started a few minutes earlier. Chard is one of the vegetables that we recommend quick boiling (as opposed to steaming or healthy sauté) since this helps to free the oxalic acids it contains and makes the chard less bitter and sweeter.

Chard:A Few Quick Serving Ideas:

(whfoods.com)

Wrap Swiss chard leaves around your favorite vegetable and grain salad and roll into a neat little package. Bake in a medium-heat oven and enjoy this nutrient-superstar alternative to stuffed cabbage.

Toss penne pasta with olive oil, lemon juice, garlic, and cooked Swiss chard.

Add zest to omelets and frittatas by adding some steamed Swiss chard.

Use chard in place of or in addition to spinach when preparing vegetarian lasagna.

Celery Root: Although cooked celery root is excellent in soups, stew, and other hot dishes, it can also be enjoyed raw, especially grated and tossed in salads. Raw celery root has an intense flavor that tends to dominate salads, so pair it with other strongly flavored fruits and vegetables, such as carrots, beets, and apples.

Beets: A Few Quick Serving Ideas:

(whfoods.com)

Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.

Add chunks of beet when roasting vegetables in the oven.

Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.

Healthy sauté beet greens with other braising greens such as chard and mustard greens.

Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.

Fresh Green Beans, Fennel, and Feta Cheese—serves 4

(allrecipes.com)

Ingredients:

1 pound fresh green beans, trimmed

1 fennel bulb, cut into thin slices

¼ cup extra-virgin olive oil

2 tbsp chopped fresh basil leaves

salt and pepper to taste

¼ cup crumbled feta cheese

Preparation:

Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.

Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Roasted Fennel—serves 4

(simplyrecipes.com)

Ingredients:

2 fennel bulbs (thick base of stalk), stalks cut off, bulbs sliced

Olive oil

Balsamic vinegar

Preparation:

Preheat oven to 400°F. Rub just enough olive oil over the fennel to coat. Sprinkle on some balsamic vinegar, also to coat. Line baking dish with silpat or aluminum foil. Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.

Fennel and Endive Salad with Orange Vinaigrette—serves 3

(epicurious.com)

Ingredients:

½ navel orange

¾ tbsp white-wine vinegar

1/8 tsp salt, or to taste

1/8 tsp black pepper

1 ½ tbsp olive oil

1 medium fennel bulbs (sometimes called anise; 2 pounds total), stalks discarded

1 endives, trimmed

Preparation:

Finely grate enough zest from orange to measure 1 tsp, then squeeze ½ tbsp juice into a large bowl. Whisk in zest, vinegar, salt, pepper, and oil until combined well.

Cut fennel bulbs lengthwise into very thin slices. Halve endives lengthwise, then halve crosswise and cut lengthwise into 1/4-inch-wide strips. Add endive and fennel to vinaigrette and toss to combine. Chill, covered, 15 minutes to allow flavors to develop.

Swiss Chard Lasagna with Fresh Tomato-Basil Sauce—serves 10

(cooking.com)

Ingredients:

Lasagna Sheets

1 pound chard, trimmed, rinsed, coarsely chopped

3 garlic cloves

3 tbsp extra-virgin olive oil

1 tbsp water

3 cups ricotta cheese

2 large eggs

3 ½ cups Fresh Tomato-Basil Sauce

5 ½ ounces Parmigiano Reggiano, finely grated

Preparation:

For Lasagna Sheets: Follow method for making Fresh Pasta and forming pasta sheets. Cut pasta into 5x15-inch sheets and let dry just slightly, about 10 minutes. Fill large bowl with cold water. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, about 1 1/2 minutes. Using pasta insert, transfer pasta from boiling water to cold water. Drain. Shake excess water from pasta and lay pasta atop clean dry kitchen towels.

For Filling: Place Swiss chard in large pot over medium heat. Cover and cook until chard wilts but is crisp-tender, stirring occasionally, about 10 minutes. Remove from heat; drain any excess liquid. Transfer chard to large bowl. Season lightly with salt. Set aside.

Meanwhile, combine garlic, 1 tablespoon olive oil and 1 tablespoon water in small saucepan and bring to boil. Cook over medium heat until garlic is tender and water has evaporated, about 4 minutes. Remove from heat. Mix ricotta cheese and garlic mixture into cooked chard in large bowl. Season to taste with salt and pepper. Mix in eggs.

To Assemble Lasagna: Position rack in center of oven and preheat to 400 degrees F. Line bottom and sides of 15-by-10-inch baking dish with pasta sheets, overlapping sheets slightly. Spread 1/3 cup ricotta mixture over pasta sheets. Spoon generous 1/2 cup Fresh Tomato-Basil Sauce evenly over ricotta mixture. Sprinkle with generous 1/4 cup Parmigiano. Repeat layering 3 times. Cover with pasta sheets. Spoon remaining tomato sauce over, and sprinkle with remaining Parmigiano. Drizzle remaining 2 tablespoons olive oil atop lasagna.

Bake lasagna uncovered until top is deep golden and sauce bubbles, about 45 minutes. Remove from oven; cool slightly before serving.

Fresh Tomato-Basil Sauce

Ingredients:

2 pounds ripe tomatoes, halved crosswise

sea salt

2 tbsp extra-virgin olive oil

1 small onion, chopped

1 large garlic clove, minced

2 tbsp water

½ cup (lightly packed) fresh basil leaves, coarsely chopped

Preparation:

Lightly sprinkle cut sides of tomatoes with salt. Place tomatoes cut sides down in rack set in a jelly roll pan. Let stand 30 minutes. Coarsely chop tomatoes (do not remove salt).

Heat oil in heavy large saucepan. Over medium heat. Add onion, garlic and 2 tablespoons water and cook until onion is just translucent, about 8 minutes. Stir in tomatoes. Cover and bring to boil. Reduce heat and simmer uncovered until tomatoes are tender, about 20 minutes. Add basil and continue cooking until tomatoes are very tender, about 20 minutes longer. Remove from heat.

Rainbow Chard with Lemon, Fennel, and Parmigiano—serves 8

(finecooking.com)

Ingredients:

1 large bunches rainbow or Swiss chard (about 3-1/2 lb.)

Kosher salt

½ cups thinly sliced fennel bulb, plus 1/2 cup chopped fronds (fronds optional)

½ medium lemons

½ tbsp extra-virgin olive oil

½ medium cloves garlic, peeled and thinly sliced

Freshly ground black pepper

2 tbsp freshly shaved Parmigiano-Reggiano (shave with a vegetable peeler)

Preparation:

Cut the chard stalks off just below each leaf and thinly slice the stalks. Chop the chard leaves into large pieces. Keep the stalks and leaves separate.

Bring a large, wide pot of salted water to a boil over high heat. Add the sliced fennel and chard stalks and cook for 3 minutes. Add the chard leaves and cook until tender, 3 to 5 minutes. Drain well in a colander. (The chard can be cooked to this point up to 3 hours ahead.) Rinse and dry the pot.

Finely grate the zest from the lemons and set aside. Cut the top and bottom ends off the lemons, then stand each on a cut end and slice off the peel to expose the flesh. (Try to remove all of the bitter white pith.) Cut the lemon segments from the membranes, letting them drop into a small bowl.

Heat the oil and garlic in the pot over medium heat. When the garlic begins to sizzle, add the fennel fronds (if using) and the lemon segments and cook, stirring often, for 1 minute. Add the chard leaves and stems and fennel and cook, stirring, until heated through. Stir in the lemon zest and season to taste with salt and pepper. Serve, sprinkled with the Parmigiano.

Celery Root Purée—serves 6

(epicurious.com)

Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that's both mellow and full.

Ingredients:

3 cups whole milk

3 cups water

1 tbsp salt

2 large celery roots (about 2 ½ pounds total), peeled, cut into 2-inch cubes

1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes

1 small onion, peeled, quartered

5 tablespoons butter, cut into 5 pieces

Ground white pepper

Chopped fresh chives (optional)

Preparation:

Bring milk, water, and salt just to boil in heavy large saucepan over high heat. Add celery root cubes, potato cubes, and onion quarters; bring to boil. Reduce heat to medium and simmer until vegetables are tender, about 30 minutes. Drain, discarding cooking liquid.

Combine vegetables and butter in processor and puree until smooth. Season to taste with salt and white pepper. Do ahead Celery root puree can be made 1 day ahead. Cover and chill. Re-warm in microwave before serving.

Transfer celery root puree to bowl. Sprinkle with chopped fresh chives and serve.

Celery Root and Beet Salad

Ingredients:

3 medium beets (with greens), trimmed, leaving 1 inch of stems attached

1 small (1/2-lb) celery root

1 tbsp plus 1 tsp fresh lemon juice, plus additional to taste

1 tbsp minced shallot

2 tbsp cup olive oil

2 tsp salt

¼ cup chopped walnuts (2 oz), toasted and cooled

Preparation:

1. Put oven rack in middle position and preheat oven to 425°F.

2. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.

3. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.

4. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.

5. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary and toss with walnuts.

Slow-cooking Beets

Leave the beets whole with their root ends and one inch of stem attached. Wash thoroughly. Add ¼ cup boiling water and let them simmer for at least 1 hour. Drain, rub off tops, skins and roots. Slice, dice or serve whole, season as desired.

Please do a blog search for other recipes.

In this week's bag:

Leaf Lettuce

Bunched Carrots

Red Dandelions

Baby Bok Choy

Leeks

Mushrooms

Leek and Mushroom Risotto

(mushroomrecipes.us)

Ingredients:

2 cups vegetable or chicken stock

8 oz of unsalted butter

2 large onions, finely chopped

1 clove garlic, crushed

1 large leek, finely chopped

1 lb of button mushrooms

1 packet of arborio rice

4 oz of grated parmesan cheese

Preparation:

Heat the stock. Melt butter in a separate large pan and fry the onions and garlic.

Add half of the mushrooms and the rice and stir until coated.

Add the stock slowly, stirring occasionally, until it is absorbed by the rice and becomes creamy.

Sauté the rest of the mushrooms and serve the risotto in a serving dish, sprinkle the mushrooms on top. Just before serving, stir in the grated parmesan cheese.

Mushroom Quiche

(mushroomrecipes.us)

Ingredients:

One prepared pie crust

4 medium eggs

½ lb of sliced mushrooms

¼ lb of shredded Swiss cheese

2 cups of heavy cream

¼ cup of butter

2 tbsp of leek (green part,) minced

1 tbsp of butter, softened

½ tsp and ¼ tsp of salt

Pinch of pepper

Preparation:

Preheat your oven to 425°F. Spread the pie crust evenly with the butter, then chill.

With a wire whisk, beat the eggs, heavy cream, and ½ teaspoon of salt. Stir in the shredded Swiss cheese.

Melt the butter in a skillet over medium-high heat.

Add the sliced mushrooms, ¼ teaspoon of salt, minced leek and pepper. Cook for 5 minutes or until the vegetables are tender, stirring frequently.

Stir the mushroom mixture into the cream mixture.

Pour into the pie crust and bake for 15 minutes at 425°F.

Reduce heat to 325°F, and bake for another 35 minutes.

Allow to stand for 10-15 minutes before serving.

Oat Mushroom Patties

(mushroomrecipes.us)

Ingredients:

¾ lb of mushrooms, diced

2 garlic cloves, minced

6 cups of rolled oats

4 cups of water

½ cup of onion, diced small

½ cup of carrots, diced small

¼ cup of soy sauce

¼ cup of yeast

1 tsp of oregano

1 tsp of thyme

½ tsp of marjoram

Preparation:

Bring 4 cups of water to a boil in a large saucepan. Add mushrooms, carrots and onions and cook until soft. Add the soy sauce, yeast, garlic, oregano, thyme and marjoram.

Add the rolled oats, one cup at a time, letting oats sink in, then stirring.

Cook for about 5-6 minutes, until the mixture is thick at the bottom of the pan.

Cover and set aside for about 20 minutes.

Allow cooling and shaping into patties.

Place on an oiled cookie sheet and Bake at 350°F (175°C) for 45 minutes, turning half way through.

Lettuce with Mushrooms

(vegetarianrecipes.us)

Ingredients:

3 cups of sliced mushrooms

1 small leek (1/4 or 1/5 of a very big one,) thinly sliced

1 small clove garlic, finely chopped

2 tbsp of olive oil

1 tbsp of white wine vinegar

½ tsp of salt

½ tsp of dry mustard

Pinch of pepper

1 firm head of lettuce, about 1 lb, coarsely shredded

Preparation:

In a skillet over medium heat, cook and stir the mushrooms, leek and garlic in the olive oil, until the mushrooms are tender.

Stir in the white wine vinegar, salt, mustard and pepper. Add the shredded lettuce.

Cover and simmer just until lettuce is wilted (about 5 minutes).

Toss and serve immediately.

Mushrooms, Dandelion Greens Pasta in a Cheese Sauce

(stitchandboots.wordpress.com)

Ingredients:

1 lb mushrooms, finely chopped

2 cups of dandelion greens, finely chopped

1 tbsp of olive oil

3 tbsp flour

3 tbsp butter

2 tsp salt

pepper to taste

1/8 tsp cayenne pepper

3 cups milk, warmed

2 cups cheese (sharp cheeses give this dish a nice taste,) grated

1 lb of pasta

Preparation:

In a sauté pan, on med/high heat, warm the olive oil. Add the mushrooms. Sauté until the juices are released and evaporated. Add the chopped dandelion greens. Cook just until the greens are wilted. Remove from heat and set aside.

Put a pot of salted water on to boil in a large pot for the pasta. Keep your eye on it while making the cheese sauce.

Mix the flour, salt, and peppers. Warm the milk; do not boil!

When the salted water boils, add the pasta and cook for the recommended time, then drain.

In a medium saucepan, on medium heat, melt the butter. As soon as the butter begins to bubble whisk the flour mix into it. It should have a paste-like consistency. For two minutes continue to whisk the flour paste in the pan not allowing it to brown.

Now slowly add the warmed milk while continuing to whisk briskly to prevent lumping (be sure to whisk into the corners of the pan too). Once the milk has been thoroughly combined with the paste, it will begin to thicken. It is crucial not to let the sauce boil. Whisk frequently until it has thickened to the consistency you like your cheese sauce to be.

Remove from the heat. Gently stir the cheese into the sauce until it is all melted.

Using the pot you boiled your pasta in, combine your drained pasta, the cheese sauce, and the sautéed mushrooms and greens. Taste for salt and pepper. Serve hot.

Dandelion Salad

(allrecipes.com)

Ingredients:

½ pound torn dandelion greens

½ red onion, chopped

2 tomatoes, chopped

½ tsp dried basil

salt and pepper to taste

favorite dressing

Preparation:

In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper and add your favorite dressing.

Mushroom and Leek Soup—Serves 6

Ingredients:

4 tbsp butter or olive oil

½ of a big leek, thinly sliced

2 cloves garlic, finely minced

3 cups button mushrooms, thinly sliced

4 tbsp flour

4 cups vegetable or chicken stock

1 celery stalk, cut to 3 pieces

¼ cup cream

3 tbsp sherry (optional)

salt and pepper to taste

¼ tsp thyme (optional)

½ tsp parsley (optional)

Preparation:

Saute leek and garlic in butter until soft. Season with salt and pepper. Add mushrooms and cook until they begin to soften, about 10 minutes. Add flour and stir to coat vegetables evenly.

Add the celery, herbs and the stock—make sure stock covers the mushrooms, add some water if it doesn’t—and bring to a boil. Then lower to a simmer and cook until mushrooms are completely soft, about half an hour.

Add cream and sherry and blend.

Bok Choy Stir-fry—serves 4

(chinesefood.about.com)

Ingredients:

4 bunches baby bok choy (1 bunch per person)

2 slices ginger

2 tbsp soy sauce

1 tsp sugar, or to taste

¼ tsp salt, or to taste

¼ cup water

A few drops sesame oil

1 ½ tbsp vegetable oil for stir-frying

Preparation:

Wash the bok choy and drain. Separate the stalks and leaves. Cut the stalk diagonally and cut the leaves across.

Heat wok and add oil. When oil is ready, add ginger and stir-fry briefly, for about 30 seconds, until the ginger is aromatic. Add the bok choy, adding the stalks first, and then the leaves. Stir in the soy sauce, sugar, and salt, and stir-fry on high heat for 1 minute.

Add the water, cover the wok and simmer for about 2 minutes. Stir in the sesame oil and serve.

Stir-Fried Bok Choy, Lettuce and Mushrooms—serves 8

Ingredients:

1 cups mushrooms, sliced

1 ½ tbsp soy sauce

1 tbsp rice wine or dry sherry

¼ tsp sugar

2 ½ tbsp oil, divided

1 tsp ginger, minced and peeled

¾ cup chicken or vegetable broth

1 tbsp oyster sauce

¼ tsp cornstarch

1-2 garlic cloves, thinly sliced

4 heads baby bok choy, halved lengthwise

4 cups lettuce, cut crosswise into 1-inch pieces

Preparation:

Combine soy sauce, wine, and sugar in a small bowl.

Heat a small saucepan over medium-high heat. Add 1 ½ tsp oil and the ginger to the pan; sauté for 30 seconds. Add the mushrooms; sauté for another minute. Add broth and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Combine oyster sauce and cornstarch in a small bowl; stir into mushroom mixture. Bring to a boil, stirring constantly. Cook for 1 minute or until thickened. Remove from heat and keep warm.

Heat a wok or large skillet over high heat. Add remaining 1 tbsp oil to pan. Add garlic and stir-fry for 10-15 seconds. Add bok choy and stir-fry for 2-3 minutes or until bok choy begins to soften. Add lettuce and stir-fry for 2 minutes or until lettuce wilts. Mix everything together and cook for a few minutes or until bok choy is tender.

Please do a search to find your favorite recipe(s).

In today's bags:

Leaf Lettuce

Baby Sweet Broccoli

Bunched Carrots

Green Chard

Half Green Kale and/or Celery

Red Beets

Cilantro

Swiss Chard Recipe

(simplyrecipes.com)

Ingredients:

1 large bunch of fresh Swiss chard

1 small clove garlic, sliced

2 tbsp olive oil

2 tbsp water

pinch of dried crushed red pepper

1 tsp butter

salt

Preparation:

Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

Heat a saucepan on a medium heat setting; add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.

Chard Quiche

(angelvalleyfarms.com)

Ingredients:

1 bunch chard

1 bunch green onions, or one or two of the spring onions (use the "greens" and all!)

garlic (however much suits your fancy)

1½ cups milk or half & half

3 eggs

¼ cup parmesan cheese

salt & pepper, to taste

9-inch piecrust

Preparation:

Chop the chard stems, and sauté in olive oil along with the chopped onions and garlic until the stems begin to soften. Add the roughly torn chard leaves to the pan, a handful at a time, and wilt them down. Splash on a little lemon juice, if you want, at this point (a dash of citrus helps make the calcium in the chard more "available" to your body!). In a large bowl, beat the eggs with the milk, add the parmesan cheese and salt & pepper. Stir in the chard mixture, and pour into an unbaked 9-inch piecrust.

If you want to get snazzy, you can toast some pine nuts (sauté them in a hot, dry skillet over the stove for a couple minutes) and sprinkle them on top of the quiche. Bake in a 375-degree oven for a half hour or so -- the quiche is done when it's nicely browned on top. Take the quiche out of the oven and let it sit for a few minutes before slicing into serving pieces.

Chard and cilantro Quiche With Two Cheeses

(dianaskitchen.com)

Ingredients:

6 to 8 medium-size chard leaves, thick middle ribs removed

1 bunch cilantro, stems removed

1 tbsp olive oil

1 clove garlic, minced

1 ½ cups heavy cream

½ tsp salt

½ tsp freshly ground black pepper

3 eggs

1/3 cup BelPaese or similar mild, soft cheese, cut into ½ inch cubes

¼ cup freshly grated Parmesan cheese

2 tsp butter

9-inch piecrust

Preparation:

Arrange the chard leaves on a steamer rack over gently boiling water, cover and steam for 5 to 7 minutes. The leaves should retain their pretty green color but be greatly reduced in volume. Remove the chard from the steamer and squeeze the leaves to extract any water. Cut the chard into long, thin strips by stacking the leaves, rolling them up into a thin cigar shape and then cutting them crosswise in thin shreds. Set aside.

Steam the cilantro leaves as you did the chard, but for 3 to 5 minutes. Remove from the steamer and squeeze dry; mince. Again squeeze the chard and cilantro to remove excess water. Set aside.

Warm the olive oil in a skillet over low heat. Add the garlic and sauté until just soft, 1 or 2 minutes. Add the chard and cilantro, reduce the heat to very low and cook, turning often, until the greens have absorbed the oil, about 5 minutes. Remove from the heat and set aside. In a large mixing bowl, combine the cream, salt, pepper and eggs. Beat lightly, and then add the olive oil-infused greens and the cheeses.

Fill the crust as full as possible with the mixture without spilling any over the top. Cut the butter into bits and dot the top of the quiche.

Place in the preheated 375-degree oven and bake until the filling is puffed and golden and a knife inserted in the center comes out clean, about 30 to 35 minutes.

Remove from the oven and serve immediately or let cool to room temperature. Cut into wedges to serve.

Cottage Cheese And cilantro Quiche—serves 4

(1001recipes2send.com)

Ingredients:

1 unbaked 8" (20cm) pie shell

1 onion, finely chopped

2 tbsp butter

2 cups cottage cheese, puréed

¼ cup finely chopped cilantro

2 eggs, beaten

salt and pepper to taste

Preparation:

Fry onion in butter until golden. Combine with cottage cheese, cilantro and beaten eggs. Season to taste. Beat well and pour into pastry shell.

Bake 15 minutes at 375°F. Reduce heat to 325°F and bake for 45 minutes.

Celery Soup—serves 6

Ingredients:

1 large onion

1 large russet potato

3-4 medium carrots

10 medium-length stalks of celery, chopped ½ inch (2½ cups)

3 tbsp extra virgin olive oil

2 cloves garlic, chopped

5 cups vegetable broth or water

2 cups cooked wild rice or barley

Parmesan cheese, freshly grated (optional)

Preparation:

Chop the onion, potato, carrots, and celery into ½ inch or smaller. Cut everything roughly the same size will keep cooking time somewhat uniform.

In a large thick-bottomed soup pot over medium high heat combine olive oil, onion, potato, carrots, celery and a few pinches of salt in a large pot over medium high heat. Sauté for about ten minutes or until the onions and celery soften a touch. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through. Stir in the rice a few minutes before the potatoes and carrot are cooked through. Top with some Parmesan cheese.

Apple, broccoli and Celery Salad

Ingredients:

¼ cup plus 2 tbsp lemon juice

1 tbsp extra-virgin olive oil

freshly grained salt and pepper

2 large apples, julienned

3 large ribs celery, sliced (about 1 cup)

½ cup (or more to taste) cilantro leaves, roughly chopped

1 cup broccoli

Preparation:

In a large bowl, combine the lemon juice, olive oil, salt and pepper. Add the apples, celery, broccoli and cilantro. Toss until well combined.

Apple Celery Swiss Chard Kale Detox Juice

(juicing-recipes.net)

Big handful of Swiss chard

2 celery stalks

2 apples

Beets and Celery juice

¼ beet

2 celery stock

A Few Quick Serving Ideas:

(whfoods.com)

Beets:

Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.

Add chunks of beet when roasting vegetables in the oven.

Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.

Healthy sauté beet greens with other braising greens such as chard and mustard greens.

Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.

Easy Kale Soup—serves 1-2

(thekitchn.com)

Ingredients:

1 potato, peeled, Chopped into bite sized chunks

2 cups water

6 to 8 kale leaves

2 eggs

1 garlic clove

1 tbsp olive oil

salt and pepper

Preparation:

Using a medium saucepan, put the water, potato and a dash of salt over medium-high heat.

While the potatoes start to cook, roll the leaves of the kale leaves together into a tight bunch and slice them thinly. You want thin ribbons of kale. Cut the stems into small pieces.

Put the stems in the pot with the potatoes first, since they take longer to cook. After two minutes, add the leafy parts of the kale. If necessary, add more water to the pot to just about cover the kale. Peel and mince the garlic clove and add it to the soup.

Put the lid on the pot and let the soup cook for about ten minutes. You will know the soup is done when you taste a ribbon of kale and it is tender, but has not yet become stringy or pulpy. Season with salt and fresh cracked pepper.

Then turn the heat to medium and crack two eggs on top of the soup. Ladle some of the soup broth on top of the eggs to poach them. Put the lid back on the pot and check the soup after three minutes. The whites of the eggs should start to turn solid while there is still some softness in the yolk. If the eggs break into the soup before they prettily poach, just use a fork to swirl them into the soup, egg drop style.

If your eggs poached, carefully spoon them into the center of a soup bowl. Ladle more soup around the outside of your bowl. Splash a ladle full of broth right over the top of the egg to keep it piping hot. Add some luxury to your soup for one by topping it with some good olive oil.

Red Lentil and Kale Soup

Ingredients:

4 cups vegetable broth

½ onion, diced

2 cups of any kind of vegetables you have at home: carrots, broccoli, cauliflower, zucchini, lima beans, red peppers.

2 cups tomatoes, diced

½ cup dried red lentils

1 tbsp basil

1 bunch kale, chopped

Pinch of salt and pepper,

Preparation:

Put all of the above ingredients in a soup pot and bring to a boil. Reduce heat and simmer for 20-30 minutes.

Fennel And Kale Pasta

(grouprecipes.com)

Ingredients:

Fennel bulb sliced thinly-stalks saved for stock, fronds chopped and reserved

1 onion, cut in the shape of thin half moons

bunch of kale, parboiled, stems removed

olive oil

salt and pepper to taste

pinch of red pepper flakes

1 cup of water or chicken broth

balsamic vinegar

¼ cup parmesan, finely grated

1 pound spaghetti, boiled al dente while making sauce, so it is all done at the same time

Preparation:

Cook fennel and onion in the olive oil slowly, until tender and beginning to brown.

Add kale and cook about 5 minutes, sprinkling with salt, pepper and pepper flakes.

Add cup of the hot pasta water or chicken broth, the balsamic vinegar to taste, and stir in the cheese.

Drain pasta, add to sauce and mix.

Sprinkle with fennel fronds, and serve, with additional cheese if you wish, and extra grind pepper.

Fennel Orange Kale Salad—serves 2

(kristensraw.blogspot.com)

Ingredients:

1 medium bunch kale

2 tbsp fresh lemon juice

2 tbsp hemp oil (use olive oil as a substitute)

¾ tsp fresh orange zest

¼ tsp salt

pinch of nutmeg

1 cup fennel bulb, thinly sliced

1 cup orange, peeled, seeded & chopped

8 olives, pitted & chopped

1 tbsp fennel leaves, chopped

Preparation:

De-stem the kale. You can leave the more tender parts of the stem (toward the top of each leaf) in the salad, but the harder stems toward the bottom of each leaf should be torn out. Tear apart the kale leaves (or use a knife and chop them) into bite-size pieces.

Place the torn kale into a large bowl. Add the lemon juice, oil, orange zest, salt, and nutmeg. Take a minute and massage all of these ingredients together with your hands. Add the fennel, orange, olives and fennel leaves, and gently toss to mix.

Sautéed Napa Cabbage and garlic

(lisapardokitchen.blogspot.com)

Ingredients:

3 tbsp olive oil (or more if pan seems dry)

1 Head Napa cabbage thinly sliced, discard core

4 cloves garlic, peeled and minced

Salt and pepper to taste

Preparation:

Into a large sauté pan add oil, turn heat to medium high and add in the cabbage. Sautee for about 4 minutes then add in garlic. Cook for about 1 minute more then serve.

Note: This version of cabbage is great with fish and pork.

Napa Cabbage Slaw with Carrots and Fennel—serves about 6

(kalynskitchen.blogspot.com)

Ingredients:

½ large head (about 4 cups) napa cabbage, thinly sliced

1 cup fennel bulb, thinly sliced

2 medium carrots (about 1 cup), coarsely grated

½ cup sliced green onion

Dressing:

½ cup mayo or light mayo (can use half plain yogurt and half mayo)

2 tbsp apple cider vinegar

1 tbsp sugar, Splenda, or agave nectar (use Splenda or agave nectar for South Beach diet)

1 tsp Dijon mustard

¼ tsp salt or Vege-Sal (vegetable seasoned salt)

1 tsp celery seed (optional)

fresh ground black pepper to taste

Preparation:

Combine mayo, vinegar, sweetener of your choice, Dijon mustard, salt, and celery seed if using. Whisk together and let dressing sit while you chop veggies.

Use chef's knife, mandoline, or food processor to slice napa cabbage into thin slices. Mix all veggies together in large plastic bowl. Mix dressing into cabbage/carrot mixture (you may not need all the dressing.) Season to taste with fresh ground black pepper. Salad can be served immediately or refrigerated for a few hours before serving.

8 Things to do with napa cabbage

(sheknows.com)

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.