Category Archives: Recipes

Arugula Soup

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Cooking the greens will mellow their flavor quite a bit.  The soup itself has the consistency of cream of spinach soup with the unique flavor of arugula.  We serve this soup with a hearty, peasant style bread and hard cheese and fruit.

  • ½ to 1 lb. greens
  • 1 onion, chopped
  • 1 baguette
  • 3-4 Tbs. olive oil
  • 1-2 cloves garlic
  • 5-6 cups chicken or vegetable stock

This recipe works best if the baguette is somewhat stale, which can be achieved by simply leaving it out, uncovered overnight.  In a large heavy-bottomed pot, sauté onion and garlic in olive oil until browned.  Add arugula and other greens and sauté until wilted.  Add stock and cover.  While the soup is coming to a boil, break or cut the baguette into 2-inch chunks.  When the stock is at a full boil, add the bread chunks and allow the soup to simmer until the bread is thoroughly soaked.  Place the soup in a food processor and blend until smooth.  More stock can be added at this time if the soup is too thick.  Add salt and pepper to taste and reheat if necessary.

Apple and Raw Beet Slaw

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  • 1 tsp. grated ginger
  • 1 lb. beets, peeled
  • 1 large Granny Smith apple
  • 3 Tbsp. sherry vinegar
  • ½ tsp. coarse grain salt
  • 1/8 tsp. black pepper
  • 1-2 Tbsp. extra-virgin olive oil

In a medium sized salad bowl, using smallest grater holes, grate fresh ginger directly into bowl. Grate beets and apples, add them to the bowl with ginger, and toss until ginger is evenly distributed. Add sherry vinegar, salt and pepper and toss to coat evenly. Add olive oil, stir to combine, Taste and adjust seasonings. Serve immediately or keep refrigerated.

Serves 6.

From Foodnetwork.com

African Pineapple Peanut Stew

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  • 1 cup chopped onion
  • 2 garlic cloves, pressed or minced
  • 1 Tbs. vegetable oil
  • 4 cups chopped greens
  • 2 cups un-drained crushed, canned pineapple (1 20 oz. can)
  • 1/2 cup chunky peanut butter
  • 1 Tbs Tabasco sauce
  • 1/2 cup chopped cilantro or parsley
  • salt
  • chopped scallions

In a covered sauce pan, sauté the onions and garlic in the oil for about 10 minutes, stirring frequently, until the onions are lightly browned.  While the onions sauté, wash the greens, removing and discarding any large stems.  Slice the greens crosswise into 1 inch wide slices.   Add the pineapple and its juice to the onions and bring to a simmer.  Stir in the greens, cover, and simmer for about 5 minutes, stirring occasionally until the greens are tender.  Stir in the peanut butter, Tabasco and cilantro.  Simmer for 5 more minutes.  Add salt to taste and serve garnished with chopped scallions.

Adobo Greens

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  • 2 lbs. fresh greens
  • 3 cloves garlic, minced
  • 1/3-c. oil
  • 1 Tbsp. lemon or lime juice
  • 3 Tbsp. soy sauce
  • 1/2 tsp. salt
  • pepper

Chop greens roughly. Cut small stems into bite-sized pieces; discard large ones. Heat oil in large skillet, add garlic, and sauté until it turns golden. Add greens, sauté briefly, then add lemon juice, soy sauce, and salt. Cover and bring to a boil. Remove from heat, add pepper, and serve immediately.

From the Winter Harvest Cookbook by Lane Morgan.

Supreme Turnip Salad

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  • 3 turnips
  • 2 tart red apples
  • 1/2 c. chopped raisins
  • 1/8 c. grated orange rind
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 3/4 c. alfalfa sprouts (optional)
  • Parsley bits
  • 3/4 c. mayonnaise
  • 3 tbsp. fresh orange juice

Fresh pulled turnips add a delicious zesty flavor to this nutritious salad.  Peel and grate turnips.  Core and coarsely chop unpeeled apples.  Combine mayonnaise, sugar and orange juice.  Pour over turnips and apples.  Add remaining ingredients and toss.  Serve immediately or chill.

5-Minute Beets

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  • 1 pound beets
  • 1 tablespoon butter
  • Salt and freshly milled pepper

Grate the beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste.  Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  If you don’t mind the shocking color, serve with a dollop of yogurt on top.  (We think it is beautiful!)

Serves 4 to 6.

From Vegetarian Cooking for Everyone.