Easy Stir-Fried Leafy Greens

From Veganomicon

• 1 lb of any greens selected from your share

• 2 tbs peanut oil

• 3 cloves garlic, minced finely

• 1/2-inch cube of ginger, grated

• 1 tbs rice coking wine, cooking sherry, or mirin

• 2 tsp soy sauce

• pinch of sugar

• 1 tsp toasted sesame oil or chile-sesame oil

Slice the greens into one or two inch wide sections, removing any thick stems. Wash, dry, and shake off any excess water. In a large nonstick skillet or wok, heat the peanut oil over medium high heat. Add the garlic and ginger, cook, stirringconstantly for thirty seconds. Add the thick stems and stir-fry, for about one or two minutes, until stems begin to soften. Add the leafy tops, stirring constantly for another two to three minutes, until the tops begin to wilt and soften. Sprinkle with cooking wine, soy sauce, sugar and chile-sesame oil. If the leaves are very large and piled high in the pan, cover the pan for 1 – 2 minutes to sweat and wilt them so that they can easily stir-fried. Stir to combine all the ingredients, stir-fry until the veggies are bright green and the stems are tender but still slightly crisp.

Remove from the heat and serve immediately.

Bread and Butter Refrigerator Pickles

Making pickles doesn’t have to involve canning.You can make great pickles right inyour refrigerator! Here are some I made recently, based on recipes from the Ball Complete Book of Home Preserving and Canning for a New Generation.

Easy Bread and Butter Refrigerator Pickles based on Ball

Makes about 4 pint jars or 2 quart jars

1/4 c. pickling spice (see below or buy pre-made from the store)
6 c. pickling cucumbers (the little ones), cut into 1/2 inch slices
1 onion, peeled and sliced in 1/4 inch slices
3 c. white vinegar
2/3 c. granulated sugar
2 T. pickling or canning salt, or pure Kosher salt
1 T. prepared horseradish
1 T. celery seeds
1 T. Pickle Crisp (TM) if you have it (keeps pickles crispy)
2 t. ground ginger
1 t. ground turmeric

1. If you have cheesecloth, tie the spices in some cheesecloth to make a spice bag. If you don’t, don’t worry about it, just get all your spices together.

2. In a large glass or stainless steel bowl, combine cucumbers and onions.

3. In a medium non-reactive saucepan, combine vinegar, sugar, salt, horseradish, celery seeds, Pickle Crisp, ginger, turmeric, and your spice bag (or just throw the spices in there). Bring to a boil over medium high heat. Reduce heat, cover, and boil gently for 5 minutes.

4. Pour pickling liquid over cucumber mixture. Cover with waxed paper or paper towel and set aside until cooled to room temperature, at least 30 minutes. Discard spice bag if you used one.

5. Pack cucumbers and onions into clean glass jars to within a generous 1/2 inch from the top. Ladle pickling liquid into the jar to cover the vegetables, leaving 1/2 inch headspace. Apply clean lids. Refrigerate for at least 24 hours before serving. For best results, allow cucumbers to marinate in the refrigerator for at least 2 weeks and use within three months.

Pickling Spice from Canning for a New Generation

Combine as many of these as you have in an airtight container. I replaced some of the whole spices with ground…don’t tell the recipe police.

1 T. black mustard seeds
1 T. yellow mustard seeds
1 T. allspice berries, crushed
1 T. dill seeds
1/2 T. whole cloves
1 dried red chili, crushed
3 cinnamon sticks, crushed
1/2 nutmeg, crushed
3 bay leaves, crumbled
1 t. black peppercorns
1 t. whole coriander seeds
1 t. cardamom pods, crushed
1/2 star anise pod, crushed

Bucatini with Fresh English Peas and Garlic Scape Pesto

(From Grow Cook Eat by Willi Galloway, Sasquatch Books, 2012)

Serves 4

• 8 ounces bucatini or spaghetti

• Eight 10-inch-long garlic scapes

• 1/2 cup finely grated parmesan (about 1 ounce), plus more for serving

• 1/2 cup shelled walnuts

• Zest and juice of 1/2 large lemon

• 1/3 to 1/2 cup extra-virgin olive oil

• Sea salt

• 1 1/2 cups freshly shelled English peas (about 2 pounds of peas in their shells)

• Freshly ground pepper

Bring a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente. Do not drain.

Meanwhile, place the garlic scapes in a food processor and chop into small pieces. Add the Parmesan, walnuts, and lemon zest and juice; process into a rough paste. Scrape down the sides of the bowl. With the blade running, slowly drizzle in the olive oil. Process until the oil is thoroughly incorporated and the pesto is fairly smooth, about 30 seconds. Season to taste with salt.

Place the peas in a colander. When the bucatini is ready, reserve 1⁄4 cup cooking water. Slowly drain the pasta into the colander and let it sit atop the peas like a cap for 1 minute.

To serve, place the bucatini, peas, and about 1/2 cup pesto in a large bowl. Add a few tablespoons reserved cooking water (this helps distribute the pesto evenly) and toss to combine. Serve immediately. Pass extra cheese and pepper at the table.

Butternut Squash Soup from The Joy of Cooking

This vegan version from The Joy of Cooking is delicious and pretty easy.  You can also substitute a different kind of squash, depending on what you have on hand.

Ingredients:

1 large (or a few small) butternut squash, about 3.5 lbs
3 T. vegetable oil
2 large leeks, white part only, chopped
4 t. minced peeled fresh ginger
6 c. vegetable stock total, used in parts
1.5 t. salt

Directions:

1. Cut squash in half, remove seeds, and place cut side up on a rimmed baking sheet.  Add 1/4 inch water to the pan and cover with aluminum foil.  Bake at 375 until tender, 30 to 45 minutes.

2. In a soup pot over medium low heat, heat 3 T. vegetable oil.  Add the leeks and ginger and cook until leeks are tender but not browned, 5 to 10 minutes.

3. Scrape the squash from the skin and add it to the pot along with 4 c. vegetable stock.  Bring to a simmer.  Cook for 20 minutes, stirring and breaking up the squash.

4. Puree the soup in a blender or food processor until smooth.  Return to the pot and add the rest of the stock and the salt.  Heat through, then serve.

Makes 8 cups.

Stir-Fried Asian Greens with Broccoli & Kohlrabi

Ingredients:

1 lb. Asian greens (choy or almost any green, including kale), chopped; 2 tbs. olive oil; 2 tbs. minced garlic (or scapes); 1 bunch broccoli, cut into small spears; 1 medium kohlrabi, cut into chunks; 1 medium onion, diced.

Bring water to boil in a small steamer and add the kohlrabi. Let steam for about 3 minutes.  Add the broccoli and steam until both it and the kohlrabi are tender, 3 to 5 minutes, test with a fork.  Drain and set aside.  In a sauce pan add the olive oil, onion, and garlic and sauté until the onions are translucent.  Add the broccoli, kohlrabi and chopped greens and toss.  Cook until the greens are wilted.  Consider sprinkling grated Parmesan cheese over the top or adding nuts or raisins.