Hearty Greens Pesto

I love making pesto with greens other than basil!  This recipe can be used for chard, collard greens, kale, broccoli or whatever hearty greens you have on hand when you are craving pesto. Recipe makes enough for about 1 lb. of pasta.

Ingredients:
1 bunch of chard, collard greens, etc
6-7 pickled green olives, no pimentos or seeds
2 garlic cloves
1/4 cup grated Parmesan cheese
2 Tbsp nuts (either pine nuts, walnuts, cashews, etc.)
1/2 tsp balsamic vinegar
1/4 tsp salt
1/4 tsp cayenne pepper (optional)
1/4 tsp black pepper
1/4 cup olive oil

Stem the greens and cook in boiling water or steam for 5-10 minutes or until softened.  Drain, rinse and chop the greens, place in food processor along with the other ingredients, puree well, intermittently stirring as needed.  Toss with favorite pasta or use as a bread/chips spread.  Enjoy!

Garlic Bread Spread

This is a spread that makes fantastic garlic bread!
Ingredients:
1/3 cup olive oil
1/3 cup water
4-5 garlic cloves, minced
1/4 tsp Italian seasoning
1/4 tsp cayenne pepper (optional)
1/4 tsp salt
pinch of black pepper
grated cheese (optional) 

Add all ingredients to a small sauce pan and lightly cover (with venting area).  Heat to a simmer over med-low heat and simmer for about 20 minutes, stirring occasionally.  Brush onto favorite bread and sprinkle grated cheese on top if you wish.  Heat in 400F oven until bread is crusty and cheese is bubbly, about 10 minutes.  Remaining sauce will keep in the fridge for about 1 week, it can also be used for dredging veggies and meat before roasting or other seasoning! Makes enough for about 1 medium size baguette, slides in half lengthwise.

Lovely Leafy Green Salad

Most of our dinners are accompanied by a salad made with whatever leafy greens we have.  This one had chopped spinach, radish greens, cilantro, cucumber, red onion and radishes.  The dressing was olive oil, lemon juice, pomegranate molasses, salt & pepper.  Some warm bread is always welcome too!

Chicken thighs with mushrooms, leeks and bell peppers

This is a flavorful, saucy dish that goes great with warm, crusty bread to soak up the deliciousness!
Serves 3-4.
Ingredients:
3 Tbsp olive oil, divided
1/2 lb chicken thighs, about 3 thighs
1/2 tsp Italian seasoning mix, divided
1/4-1/2 tsp each salt & pepper, divided (or to taste)
1 leek, white part only, chopped
2 garlic cloves, chopped
1/2 red bell pepper, chopped
4 oz. mushrooms, chopped
1/2 cup stock or water
1 Tbsp tomato paste
1/2 tsp dijon mustard
1 Tbsp flour

Directions:
Preheat oven to 400F.  Rub chicken thighs in 1 Tbsp olive oil, 1/4 tsp each Italian seasoning, salt and pepper.  Roast uncovered in oven about 15 minutes, remove and let cool. Once cool enough to handle, cut into 1 inch cubes.  Meanwhile, saute leeks and pepper in remaining oil over medium heat. Add garlic and saute for 1 more minute, then add mushrooms and stir well for1 minute.  Add stock or water, cubed chicken, remaining Italian seasoning, tomato paste and mustard.  Bring to a gentle boil over med-high heat then reduce heat to med-low, cover and let simmer for about 20 minutes.  Remove cover and whisk in flour and stir well. Simmer to desired sauciness, about 5 minutes. Season with salt and pepper if needed.  Enjoy!

Turkish Style Green Beans

This is a very flavorful dish best served chilled!
Serves about 4.
Ingredients:
3 Tbsp olive oil
1 medium sized onion, chopped
3 garlic cloves, chopped
1 lb fresh green beans, ends trimmed and cut in about 2 inch pieces
3 medium tomatoes, diced or 14 oz diced canned tomatoes
1/4 tsp oregano
1/4 tsp red pepper flakes (optional)
2 Tbsp tomato paste
1/2 tsp salt (more or less to taste)
1/4 tsp pepper
pinch of sugar
1 cup water

Directions:
Saute the chopped onion over medium heat in the olive oil until softened, about 5 minutes.  Add the garlic and saute for another minute, then add the rest of the ingredients and bring to a boil over med-high heat, reduce heat to med-low and simmer covered for about 2 hours stirring occasionally. I know this sounds cruel to subject innocent green beans to such heat, but this dish tastes best with soft green beans rather than crunchy ones.  After beans are softened, remove cover and allow some liquid to reduce.  The dish should be slightly saucy, but not too much.  Like mentioned above, this can be eaten warm but tastes better cold.  Usually I make this the night before I want to eat it and let it sit in the fridge overnight. Enjoy!

The first post

Our produce is delivered every Friday, which I look forward to with anticipation to see what they bring : )  This week the veggies include leeks, green beans, kale, rapini, sweet peppers, spinach, radishes, chard, tomatoes, cilantro and potatoes.  A lot of leafy greens for this week's menu, stay tuned!