in From Asparagus to Zucchini, 3rd ed. Ingredients 6 oz. Vermicelli pasta2 TB butter or margarine, softened1/3 c. grated Parmesan cheese5 eggs2 tsp. Cooking oil1 small onion or bunch scallions, chopped2 c. chopped tat soi, spinach, endive or other greens1 c. shredded mozzarella cheese1/3 c. milksalt and pepper to tastedash nutmeg Directions 1. Preheat the … Continue reading Fresh Greens Pasta Pie
Nutty Endive Pizza with Two Cheeses
From Vegetarian Recipes, by Better Homes & Gardens Ingredients: 1 small red onion, chopped 2 cloves garlic, minced 1 TB olive oil 4 c. torn curly endive or spinach ¼ tsp. Crushed red pepper 16 oz. Prebaked Italian bread shell 1 c. shredded Swiss cheese (4 oz.) ¼ c. pine nuts or coarsely chopped walnuts, … Continue reading Nutty Endive Pizza with Two Cheeses
Fried Beets ‘n’ Carrots
From Asparagus to Zucchini, 3rd ed. 2 TB olive oil 2 tsp. Cumin seeds 2 medium beets, quartered, sliced ¼" thick 2 medium carrots, sliced ¼" thick tamari sauce beet tops, fresh spinach, or chard Heat olive oil in a skillet. Add cumin; cook about one minute. Add beets and carrots; fry until tender. … Continue reading Fried Beets ‘n’ Carrots
Beet, Goat Cheese, and Pine Nut Salad
from Easy Vegetarian Ingredients: 1 1/2 lb. small, unpeeled beets, trimmed 12 slices white sliced bread 1 lb. mixed greens 8 oz. crumbly goat cheese 4 oz. pine nuts, 1 cup, toasted in a dry skillet small bunch basil 2 garlic cloves, chopped 1/2 c. olive oil freshly squeezed juice of 2 lemons salt and … Continue reading Beet, Goat Cheese, and Pine Nut Salad
Carrot and Spinach Butter Mash
from Easy Vegetarian Ingredients: 1 lb. carrots, peeled and chopped 6 TB butter 8 oz. spinach, chopped (about 2 cups) salt and pepper to taste Directions: Cook the carrots in a saucepan of lightly salted boiling water for about 20 minutes, or until tender. Drain well. Return the carrots to the pan and put over … Continue reading Carrot and Spinach Butter Mash
Chard Cheese Bake
from Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert 1 lb. Swiss chard or spinach 4 eggs, beaten 1 c. milk 1 c. Swiss or other cheese, shredded 1 c. bread, cubed 1/2 c. scallions or sweet onions 1/4 c. Parmesan cheese Preheat oven to 375. Wilt chard/spinach over water until wilted and drain … Continue reading Chard Cheese Bake
Thought for the day
courtesy Dr. David Healy. "I don't like spinach, and I'm glad I don't, because if I liked it I'd eat it, and I just hate it." Clarence Darrow
Braised Cooking Greens with Raisins and Pine Nuts
From CSA member and hero, Nancy Healy Ingredients 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach) 1 tablespoon olive oil 1 medium red onion, thinly sliced (or 4 red scallions) 1 tablespoon raisins, any kind 2 tablespoons pine nuts 1/4 cup water salt and pepper 1 dash balsamic vinegar Directions … Continue reading Braised Cooking Greens with Raisins and Pine Nuts
Hearty Green Gumbo
Adapted from Vegetarian Recipes, Better Homes and Gardens 1 bunch kale or 10 oz spinach, chopped 1 head cabbage or 1 bunch watercress, chopped 1 bunch parsley, chopped ¼ c. water ½ c. all-purpose flour ½ c. cooking oil 2 large onions, chopped (or one of this week’s!) 1 medium green pepper, chopped 2 stalks … Continue reading Hearty Green Gumbo
Blue Moon Salad
Source: From Asparagus to Zucchini 3rd ed. 2 c. finely diced celery ½ c. dried cherries ½ c. crumbled bleu cheese 1 ½ TB lemon juice 1-2 TB olive oil salt and pepper 4 c. shredded cabbage, arugula, spinach or sorrel leaves Combine celery, dried cherries, and bleu cheese in a bowl. Add lemon juice, … Continue reading Blue Moon Salad
Fox & Fawn Farm 