I had to share this recipe. I had some green peppers to use up and was craving soup. This came out excellent. I made a few minor adjustments as I can never leave well enough alone. Changes: 3 jalapenos, 5 green peppers, 3 cloves garlic, a bit more broth and half-and-half plus added parsley as well.
Marinated Collard Greens June 23, 2012
My collard green addiction has not waned. I still try to find new ways to prepare them. I happened upon a truly interesting recipe that has become a staple for me. This recipe uses collard greens but is great with other similar greens as well like radish greens, kale, and swiss chard.
1/4 cup apple cider vinegar
1/4 cup chopped sun-dried tomatoes
1/4 cup diced radishes
1/4 cup chopped onions or leeks (white part only)
1 garlic clove, finely chopped
1 tsp. red pepper flakes
2 tsp. sea salt, divided in half
1/2 tsp. black pepper
1 bunch collard greens, washed
1/8 cup olive oil
1. In a small bowl, combine vinegar, tomatoes, radishes, onions, garlic, red pepper, 1 tsp. sea salt, and pepper. Set aside.
2. Take several collard green leaves, roll up like a cigar, and cut into thin strips. Continue until all greens are sliced. Place in a large bowl, drizzle with olive oil and 1 tsp. sea salt. With hand, massage into collard greens.
3. Add marinade and mix with hands until all are well coated. Let marinate for at least 4 hours in the fridge.
This is one of my favorite times of the year, when the garden starts showing off – getting buds, flowers, and fruits. Just looking at it gives me a sense of accomplishment. I know that in a short time I will have more produce then I can handle and I’ll break out the pressure canner. I cannot express enough the difference between food you grow on your own and what you buy in the supermarket. Did you know that celery actually has flavor and peppers aren’t bitter? Even more, growing your own food gives you a level of control over what goes into your body. I know what I use in and on my garden. I know how fresh the produce is because I am the one who picked it. This year, we extended the garden again and planted more than last year. This year’s offerings:
- Red onions
- Swiss Chard
- 3 Types of Tomatoes
- Green Peppers
- Jalapeno Peppers
- Green Beans
- Straightneck Squash
Cheese Rarebit June 19, 2012
Fresh Radishes June 9, 2012
There is nothing I love more than going out the garden, picking a vegetable, and coming inside to prepare it. It’s the freshest food you can ever eat. See that dirt? That’s the sign of real, fresh food. What I love about gardening is that I know where, how, and when it was grown – I know that dirt. No surprises. I know I didn’t genetically modify the radish to have a limit of five leaves and grow uniform two inch diameter roots. That’s the joy of it. Real food comes in various shapes, sizes, and colors. But really, this variation is the most beautiful. Like people – wouldn’t it be boring if we all looked, acted, and thought the same?
Roasted Radishes with Greens
4-5 large radishes with greens attached
2 Tbsp. extra virgin olive oil
salt & pepper, to taste
2 Tbsp. butter
1 clove garlic, chopped
1 Tbsp. fresh lemon juice
3 cherry tomatoes
1. Preheat oven to 500. Rinse radishes. Separate leaves from radishes and slice radishes. Chop greens and set aside.
2. In a medium, oven proof skillet, add olive oil and heat until shimmering over medium-high heat and add radish slices. Salt and pepper to taste. Cook until radishes begin to get brown spots, about 2 minutes.
3. Place skillet in preheated oven and roast radishes until crisp-tender, about 12 minutes.
4. Return skillet to burner on medium heat. Add butter, stir to coat. Add radish greens and garlic and cook until just wilted, about 2 minutes. Add lemon juice, cherry tomatoes, and salt & pepper (if needed). Cook through about 1 minute and serve immediately.
Super Easy Marinated Asparagus June 5, 2012
I love asparagus, there is so much more to do with it than people think. It also doesn’t need to be a chore. This is one of my favorite ways of eating asparagus and it takes all of five minutes. Makes two seriously generous servings.
1 handful asparagus (about 3 ounces)
3-4 Tbsp. Italian dressing, or to taste
1/2 ounce sun-dried tomatoes, chopped
1. Get yourself set up first. In a medium bowl, add cold water and ice cubes for cooling asparagus after blanching. In a medium saute pan, start bringing water to a boil (may add salt to water, if desired).
2. Cut or snap off woody bottoms of asparagus and use a vegetable peeler to peel bottoms (about 1 to 1-1/2 inches from the bottom). Add asparagus to boiling water and blanch, about 30 seconds to 1 minute depending on thickness of asparagus. Asparagus will be a brilliant green when ready. Remove asparagus and immediately plunge in ice water, let sit up to a minute, remove and pat dry.
3. In a small container, add 1-2 Tbsp. of Italian dressing and half of the sun-dried tomatoes. Place asparagus in container and cover with remaining dressing and sun-dried tomatoes. I like mine bold so may even add more to taste. Let sit in refrigerator for at least an hour for the best flavor.