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½ cup sun dried tomatoes
1 pound dried pasta (penne and rigatoni work well, whole wheat pasta significantly increases the nutritional value)
2 Tbsp. Olive oil
1 large onion, thinly sliced
½ tsp. hot red pepper flakes (optional)
1 pound kale, coarse stems and midribs removed, coarsely chopped
4 cloves minced garlic
2 Tbsp. Capers with 1 tbsp of their juice
½ cup freshly grated Parmesan cheese
Soak the sun-dried tomatoes in hot water until they are soft, about 10 minutes. Drain, cut into pieces, and reserve.
Begin cooking the pasta. While pasta is cooking, heat the olive oil in a large skillet and sauté the onion over medium-high heat until it is golden. Add the red pepper flakes and the sun-dried tomatoes and cook 1 minute more.
Add the kale, tossing well to wilt. Add the garlic and cook, stirring frequently for 5 minutes. Add the capers and their juice and remove from heat.
When the pasta is cooked al dente, remove from heat, drain well, and mix it with the kale. Add salt to tase. Serve with the Parmesan cheese if desired.
Servings: 6 Calories 550, fat 9g (15% of calories from fat), proteir 19.5grams, carb 99.g cholesterol 0, fiber 7 g
From: Eating Well for Optimum Health by Andrew Weil, M.D.
By Rebecca
1 head garlic, chopped
1 onion, chopped
2 tbsp. olive oil
1 bunch (12 oz) each kale and chard (other leafy greens like escarole, spinach, rapini etc)
1 ½ lbs. potatoes peeled and diced
2 cups water
salt and pepper to taste
8 cups vegetable broth
¾ cup white wine
3 Tbsp rice vinegar
Sauté garlic and onion in the olive oil until they begin to color. Wash the greens and trim away tough stems or ribs, and shred the leaves with a sharp knife. Add to the pan when the garlic starts to turn golden, and sauté for a few minutes, stirring often.
Meanwhile, combine the diced potatoes, water, salt and pepper to taste, and vegetable broth in a soup pot and bring to a boil. When the potatoes are tender, add the garlic and onion mixture, all the shredded greens, the white wine, and the rice vinegar. Simmer everything together for about 30 minutes. Can garnish with chile pepper flakes and/or feta cheese.
From The New Vegetarian Epicure by Anna Thomas
By Laurie
From: The America’s Test kitchen Family Cookbook
1 head red or green cabbage (2 pounds) or combination of both, cored and shredded
½ cup sugar
2 teaspoons salt
½ cup vegetable oil
3 tablespoons lemon juice
½ teaspoon poppy seeds
Pepper, to taste
2 carrots, peeled and grated
Toss cabbage with sugar and 1 teaspoon of salt and allow to site in a colander for at least 1 hour. Whisk oil, lemon juice, poppy seeds, remaining salt and ¼ teaspoon pepper together in a bowl large enough to hold the salad. Add wilted cabbage and carrots and toss. Season with salt and pepper to taste.
By Laurie
1 cup corn meal
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon minced onions
1 tablespoon minced jalapeño
1 egg
¼ cup milk
Mix dry ingredients, onions and jalapeños together. Whisk egg and milk together and combine with dry mixture. Form into balls of finger sized patties and fry until golden brown. Drain on paper towels and serve.
By Laurie
Makes 4 servings
Arugula’s slightly peppery bite goes well with this mildly sweet dressing and the cool crunch of cucumber. This is a perfect accompaniment to a piece of grilled fish such as salmon, or evern a greater side for a burger.
2 tablespoons red wine vinegar
1 tablespoon olive oil
1 to 2 teaspoons honey
½ teaspoon ground coriander
Course salt and ground pepper
2 bunches Arugula (12 ounces total), thick stems removed
1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
In a large bowl whisk together vinegar, oil, honey and coriander. Season with salt and pepper. Add Arugula and cucumber. Toss to combine.
PER SERVING: calories: 67 protein: 2.5 grams; total fat: 4.1 grams; saturated fat: .6 gram; carbohydrate: 6.6 grams; dietary fiber: 1.9 grams
By Laurie
Makes 2 to 3 servings
1 bunch baby turnips
1 tablespoon olive oil
½ teaspoon chopped fresh rosemary or thyme
Kosher salt and freshly ground black pepper
1 to 2 tablespoons freshly grated parmesan cheese, more to taste
Trim greens off turnips and save for another use. Trim root ends. Scrub and rinse. Cut turnips in half if bigger than about and inch.
Preheat oven to 400 degrees and line a baking sheet with parchment or a silicone baking mat. Toss the turnips with the oil and rosemary or thyme. Season generously with salt and pepper. Spread on the baking sheet and roast until tender and browned around the edges, about 20 minutes depending on how much water content the turnips have.
Pile the turnips into a bowl and toss with the cheese. Taste and adjust seasoning; serve right away.
By Laurie
Makes 6 servings
This dish is vegan, but if you like cheese, try stirring in ½ cup grated parmesan or crumbled feta just before serving.
1 tablespoon olive oil
½ yellow onion, chopped
1 clove garlic, minced
2 small (or 1 large) Portobello mushroom, stemmed, gills removed and cap cut into 1-inch pieces (about 1 cup)
1 medium zucchini, cut into ½ -inch half-moon slices
1 yellow crookneck squash, cut into ½-inch half moon slices
2 cups vegetable broth
1 cup red or white quinoa
2 cups stemmed and chopped Arugula
1 small carrot, peeled and shredded
½ teaspoon salt
¼ teaspoon freshly ground pepper
In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté until soft and translucent about 4 minutes. Add the garlic, mushrooms, zucchini and crookneck squash and sauté until squash begins to brown and mushrooms soften. Remove the vegetables to a plate and set aside.
Add the broth and quinoa to the pan and bring it tot a boil. Reduce heat to low, cover and simmer until the quinoa is almost tender to the bite, about 12 minutes. The mixture will still be brothy. Stir in the Arugula, carrot and sautéed vegetables and simmer until the quinoa is tender and the germ has separated from the seed, about 2 more is tender and the germ has separated from the seed, about 2 more minutes. Season with salt and pepper to taste. Serve immediately.
-Adapted from “The new Mayo Clinic Cookbook” by the Mayo Clinic.
RED-WINE MARINATED STAWBERRIES (FRAISES AU VIN ROUGE) WITH HOMEMADE MERINGUES
Makes 8 to 10 servings
Berries:
2 pints small or medium-sized strawberries, hulled
¼ to ½ cup granulated sugar
2 cups dry red wine, such as a burgundy or zinfandel
1 tablespoon fresh lemon juice
¼ teaspoon very finely minced fresh thyme
Meringue Shells:
6 egg whites
½ teaspoon salt
1 ½ teaspoon cream of tartar
1 ½ cups granulated sugar
1 ¼ cups whipping cream
Powdered sugar
To prepare berries:
Place berries in a bowl and sprinkle them with the sugar, using more o less depending on the sweetness of the fruit.
Add wine to a small bowl and stir in the lemon juice and thyme. Pour mixture over the berries and refrigerate at least 3 or 4 hours or up to 1 day. The longer they soak, the more wine flavor they’ll absorb.
To make meringues:
Place egg whites in a large stainless-steel bowl and let them come to room temperature. Preheat oven to 250 degrees.
Add salt and cream of tartar to egg whites and beat until mixture forms soft peaks. Slowly add the sugar, about 2 tablespoons at a time, continuing to beat after each addition until peaks are stiff and glossy.
Line a baking sheet with a piece of parchment paper or foil. For each meringue shell, mound approximately 2/4 cups egg white mixture on lined baking sheet and form a disk about 3 inches in diameter. With the back of a spoon, shape a well in the center of each meringue. You should have 8 to 10 shells in all.
Bake for 1 hour, until the shells are dry and a faint brown. Turn off heat and let meringues cool in the oven at least two hours or as long as overnight. Store in a paper bag until ready to use.
Just before serving, whip the cream until it forms soft peaks. Add sugar to taste and whip a bit more until the cream is billowy. Spoon about ¼ cup whipped cream into each meringue, and then top with the berries and juice.
ASPARAGUS BRAISED WITH FRESH ROSEMARY AND BAY LEAVES
Makes 4 servings
16 plump spears (about 2 pounds) fresh white or green asparagus
1 tablespoon extra-virgin olive oil
1 teaspoon coarse sea salt
Several sprigs fresh rosemary
Several bay leaves, preferably fresh
Rinse the asparagus and trim the tough ends. In a skillet large enough to hold the asparagus in a single layer, combined the oil, asparagus, salt, rosemary and bay leaves. Sprinkle with several tablespoons of cold water. Cover. Cook over high heat just until the oil and water mixture begins to sizzle. Reduce the heat to medium and braise the asparagus, turning from time to time, just until the vegetable begins to brown in spots, 8 to 10 minutes (depending on the thickness of the asparagus.) Serve immediately.
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