Preserving
Pickling
Pickled Cucumbers (also works with other veggies)
Contributed by Gabriela Munoz
Modification: I also added dill seeds and mustard seeds.
Pickles: Avoiding Common Mistakes
Contributed by Susan Rowe Harrison, Philip, and LuciaFreezing
How to Freeze Greens
Contributed by From Susan Rowe Harrison, Philip, and Luciahttp://www.freshbitesdaily.
Recipes
Greens
Sauteed Collard Greens
Contributed by Gabriela MunozI had never eaten collard greens until I got them at the CSA. Most recipes I found involved long cooking times and lots of steps. This recipe seemed promising and simple enough. I tried it and loved it--now collards are among my favorite greens!
Note: I usually don't like boiled food but, although this
recipe calls for brief boiling, the end result is not soggy--I even had
some crispy leaves. Really yummy. It also works well with kale, though
you may want to boil for only 10 min.
Mustard Greens with Bacon
Contributed by Susan Rowe Harrison, Philip, and Luciahttp://stupideasypaleo.com/
Kohlrabi
Kohlrabi Remoulade
Contributed by Susan Rowe Harrison, Philip, and Lucia http://www.seriouseats.com/Kohlrabi Slaw
Contributed by Dale WilliamsIngredients
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
1 shallot (thinly sliced)
2 bulbs kohlrabi (bulbs peeled and grated, leaves thinly sliced)
1 granny smith apple (cored and grated)
2 tablespoons roughly chopped parsley
kosher salt and freshly ground black pepper
Directions
Whisk
together the cider vinegar, Dijon and olive oil. Season with salt and
pepper then add the sliced shallots. Mix to combine then let the
shallots sit in the vinaigrette for 5 minutes. After 5 minutes, mix in
remaining ingredients. Season with salt and pepper and serve.
Tip: the kohlrabi bulb has a similar flavor to broccoli stalks and cabbage.
Shiso
Japanese-Style Shiso Pesto
makes 15-20 servings
Ingredients
4 c. tightly packed shiso leaves
1/2 c. raw pistachio nuts
2 tbsp miso paste (any type)
1 clove garlic, pressed
1 lemon (juiced)
1/2 c. olive oil
1/4 c. rice bran oil
Preparation
In a food processor add the nuts, shiso, miso paste, garlic, lemon juice and olive oil. Pulse until evenly ground.
Turn
the food processor to “on” and let it puree while slowly adding the
rice bran oil until smooth. The consistency should be between a sauce
and a paste. Miso should make the pesto plenty salty, but you can adjust
the salt and acidity (lemon) to your liking if necessary.
If
you made far more than you can use in a few days (as I did), you can
add the remaining pesto to ice cube trays, drizzle a touch of oil on
each, cover with plastic wrap and freeze to preserve individual
servings. Enjoy for months!
Tomatillos
Tomatillo Sauce
Contributed by Gabriela MunozAfter trying tomatillos with grilled cheese and raw, I realized I did not like them much. But I gave them another try and I totally LOVE this sauce--I could have it by the spoonful. And it's very easy to make.
http://www.foodnetwork.com/recipes/melissa-darabian/tomatillo-sauce-recipe.print.html
Additional Resources
Contributed by Susan Rowe Harrison, Philip, and LuciaFood52: https://food52.com/users/
I also save recipes on Pinterest: https://www.pinterest.com/
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