Recipes

                                      The Fundamentals

How to keep fresh vegetables fresh:  http://www.vegetariantimes.com/resources/produce_storage_guide/
                                                                              
                                                            and

See the July-August 2008 issue of Cook's Illustrated, "How to Keep Produce Fresher Longer".  In sum, a refrigerator has 'microclimates'.

COLD ZONE The 'cold zone' is the coldest spot in the refrigerator, and is the top and middle shelves, toward the back, according to Cook's Illustrated. In the cold zone, the temperature can dip below 34F.

MODERATE ZONE The 'moderate zone' is the middle and bottom shelves, toward the front. Here the temperature will be above 37F.

HUMID ZONE The 'humid zone' is the crisper drawer, which is supposed to keep a humid environment that helps keep produce with high water content fresher though can hasten spoilage if the humidity gets too high. Supposedly, there are refrigerators have vents to regulate the humidity.

BEST in the FRONT of the FRIDGE: corn (after wrapping in a wet paper bag placed inside a plastic bag) and peas

BEST in the CRISPER: artichokes, asparagus (after trimming the ends and placing upright in shallow cool water, then covering with plastic), beets, broccoli, cabbage, carrots, cauliflower, celery, chiles, cucumbers, eggplant, fresh herbs, green beans, leafy greens, leeks, lettuce (after washing and drying, rolling loosely in a clean kitchen towel inside an unzipped zip-lock bag), mushrooms, peppers, radishes, scallions, summer squash, turnips, zucchini
BEST on the COUNTER: tomatoes (stored upside down)

BEST in the PANTRY (where it's both dark and cool): garlic, onions, potatoes, shallots, sweet potatoes, winter squash

WHEN to WASH VEGETABLES
Wash vegetables just before using them since moisture encourages mold which encourages spoilage; if you do wash beforehand, dry before putting into the fridge.

--Adapted from http://kitchen-parade-veggieventure.blogspot.com/2008/07/how-to-keep-fresh-vegetables-fresh.html

                                                                     Recipes

The most popular cooking methods for fresh vegetables today tend to be steaming, sauteing, roasting, and grilling.  For roasting and grilling vegetables, prepare a simple dressing of olive oil, salt and pepper, and minced garlic (if you appreciate this stalwart member of the lily family).  You can add balsamic vinegar and dried or fresh herbs to taste.  For sauteeing, put the pan with olive oil on medium heat, add the garlic, and when it becomes fragrant, add your vegetables; cook until they are nearly as tender as you like, then add a splash of red wine, cover for 2 mins. and serve.  For roasting, preheat the oven to 400 degrees.  Toss vegetables in the olive oil, garlic, and herb dressing.  Drain.  Spread out on baking sheet and roast for about 20 mins., or until they are as done as you like.  Turn them at least once while roasting.


Bok Choy
http://www.epicurious.com/recipes/food/views/Stir-Fried-Shanghai-Bok-Choy-with-Ginger-231200


Broccoli

Spicy Sauteed Broccoli Rabe* with Garlic

Ingredients1 1/4 pounds broccoli rabe (rapini), trimmed and cut into 2-inch pieces (about 10 cups)
2 tablespoons extra-virgin olive oil
1 cup thinly sliced red onion
1/4 teaspoon crushed red pepper
5 garlic cloves, thinly sliced $
1/2 teaspoon salt
*"Broccoli Rabe" is actually a plant in the turnip family that I'm currently propagating (stay tuned).  But this recipe works with broccoli, too.
Directions
Cook the broccoli rabe in boiling water for 2 minutes; drain and rinse with cold water.
 Heat olive oil in a large skillet over medium-high heat. Add onion, red pepper, and garlic to pan; sauté for 3 minutes, stirring occasionally. Add broccoli rabe and 1/2 teaspoon salt to pan, and cook for 2 minutes or until heated, stirring frequently. (From Cooking Light magazine)

Cabbage (Red)

Ingredients:
.  1/2 c chopped onion
.  2 T butter or margarine
.  3 c shredded red cabbage
.  1 c diced apples
.  3 whole cloves
.  l 1/4 t salt
1/8 t ground black pepper
1 t wine vinegar
1/4 c stock
1 T dark brown sugar
1 T cinnamon
1 T apple cider vinegar

Directions
Saute onion in butter or margarine until limp and transparent.  Add remaining ingredients.  Cover and cook 10 mins.

Collard Greens

This humble green packs a powerhouse of health benefits.  For a complete (and I mean complete) description, go to: http://whfoods.org/ and search for "Collard Greens."  The tips below are taken from the "World's Healthiest Foods" website, which provides research citations at the end of the entry on Collards.

Tips for Preparing Collard Greens

Rinse collard greens under cold running water. Chop leaf portion into 1/2-inch slices and the stems into 1/4-inch pieces for quick and even cooking.
To get the most health benefits from collard greens, let them sit for a minimum of 5 minutes before cooking. Sprinkling with lemon juice before letting them sit may be able to help activate their myrosinase enzymes and increase formation of beneficial isothiocyanates in the greens.

How to Cook Collard Greens without Bacon Grease or (bless her heart) Paula Deene

Steam collard greens for maximum nutrition and flavor. Fill the bottom of a steamer pot with 2 inches of water. While waiting for the water to come to a rapid boil chop greens. Let them sit for 5 mins. before cooking.  Steam for 5 minutes and toss with Mediterranean Dressing* and top with your favorite optional ingredients.

*Mediterrean Dressing

Ingredients:

• 3 TBS extra virgin olive oil
• 1 TBS fresh lemon juice
• 1 clove garlic, minced
• sea salt and pepper to taste

Directions:
Toss your favorite salad with the ingredients and serve.

Kale


Massaged Kale Salad

Ingredients
1/4 lb kale
1/2 t kosher salt
3 T extra virgin olive oil, more for garnish
freshly squeezed juice of 1 lemon, divided
1/4 c golden raisins
1/4 c dried cranberries
1/4 c toasted pecans
1/2 bulb fennel, thinly sliced
1 apple, cored and thinly sliced
1/4 c grated or shredded Pecorino cheese (or parmesan)
freshly ground black pepper to taste

Directions
Remove stems from kale and coarsely chop.  Place in large bowl.
Sprinkle kale with salt, olive oil, and half of lemon juice.  Using your
hands, massage the kale for 1-2 mins, until softened and starting
to wilt.
Add remaining ingredients, toss and enjoy.
Variations: replace pecans with pumpkin seeds, walnuts or almonds.
Replace fennel with avacado, pear, or mango.
Use blue cheese or goat cheese in addition to, or in place of, pecorino.

From Diane Lestina www.chefdiane.com

Kale Chips
http://bluejeangourmet.com/2010/02/17/kale-chips/

Bobby Flay's Sauteed Kale
Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Spaghetti with Kale, Bacon and Brie Cheese

Food blogger Jenna Weber shares her recipe for making kale taste less bitter in this post on the Fresh Tastes blog. Kale is in season at the beginning of the calendar year, so get cooking!

Ingredients

• 8 oz spaghetti pasta
• 3 slices bacon
• 3 garlic cloves, minced
• 8 oz brie cheese, rind removed and cut into cubes
• 1 large bunch curly green kale, washed and roughly chopped
• salt and pepper to taste

Directions

1. Cook the pasta in boiling salted water. Drain and set aside.
2. In a large pan, fry the bacon until crisp. Remove the bacon and crumble. To the hot bacon grease, add the minced garlic and sauté briefly over medium heat until fragrant. Then, add the kale and sauté until it begins to wilt, about five minutes.
3. Add the hot, cooked pasta to the kale along with the brie cheese and bacon crumbles. Stir together so that the cheese melts and forms a creamy coating over each strand of spaghetti.
4. Season with salt and pepper to taste and serve with additional bacon crumbles on top!

Yield: 4 servings

Ibiza's Lulu Wilson Kale Salad

From Charles Clark, Ibiza

Ingredients

12 ounces green kale chopped fine

1 ounce fresh lime juice

2 tablespoons toasted pine nuts

2 tablespoons finely grated Parmesan cheese

2 tablespoons dried currants

1 ounce olive oil

Salt and pepper to taste

Directions: Toss all ingredients together and portion equally in 2 to 4 dishes.

Microgreens

Place cleaned microgreens in a bowl and drizzle with walnut or olive oil and a bit of balsamic vinegar. 

(As garnish--)

Chilean Sea Bass (from the PBS TV show, "Taste This")Ingredients:
-Olive oil
-Salt
-Chilean Sea Bass
-Pasta
-Basil Pesto
-Sundried Tomato Pesto
-Micro greens (silver leaf, red oak, tangerine leaf, micro cucumber, carrot ferns)

Directions:
-Cut Chilean sea bass down center, take skin off
-Season with salt and olive oil, place on grill
---
-Boil Pasta
-Once cooked, stir in basil pesto, sundried tomato pesto & olive oil
---
-In bowl, mix micro greens, olive oil & salt
-Plate Chilean Sea Bass, add micro greens on top
-Plate Pasta in side dish-Enjoy!

Swiss Chard

Swiss Chard Diplomas
Ingredients
6 medium-sized leaves of Swiss Chard
6 T red-pepper flavored hummus
6 long scallion leaves

Directions:
Briefly blanch  Swiss Chard.  Plunge into icy water to cool.  When cool, remove the stem/spine from the leaves.
Cut the Swiss Chard into a piece about 5” x 5” 
Spread 1 Tablespoon of hummus evenly across the chard, leaving 1” margins on all sides.

Beginning from one of the corners, roll the chard (in a diamond shape), tucking in the outside edges as you go until you have a complete roll.  Secure by tying a long scallion leaf around it in a knot.
Experiment with the size of the chard and the amount of hummus until it suits you.