...Dash of freshly grated nutmeg (optional) 1/8 – 1/4 teaspoon chili flakes (or to taste) 1-2 ounces grated hard cheese or your choice or feta or goat cheese (optional) Salt, pepper Heat the oil in a heavy skillet or well-seasoned cast iron pan. Rinse the greens and remove any tough stems. If you’re using chard, remove the stem and chop finely and sauté for a few minutes before you add the greens. Cut the greens into thin ribbons (easier to...... Read more »
I often add all sorts of things to my frittatas--cleaning out the crisper, using up leftover herbs, etc. This frittata is notable for its simplicity. You can omit the cheese too and it will be lighter and the greens even more distinct. Both ways are delicious and the fresh, slightly bitter and peppery note of the mustard greens is prominent--which I love.
... Read more »
...Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa Verde Veggie Sides Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and...... Read more »
...as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and...... Read more »
...nuts 2 oz of hard, aged cheese such as parmesan or Asiago stella ¼ – 1/3 cup extra virgin olive oil salt, pepper Wash and stem greens (if stems are tough). If using beet greens or spinach keep the stems. Bring a large pat of salted water to a boil. Add greens and cook for a 2- 3 minutes. Drain, let cool and squeeze out all the water with your hands. Place cheese and nuts in food processor and process...... Read more »
15 minutes, start to finish, adaptable and delicious and a good reason for having canned tomatoes and small pasta shapes in the pantry. You can use larger shapes and more of it (more like 3 cups of penne).
[caption id="attachment_13629" align="aligncenter" width="438"] This version uses tender spring raab for the greens.[/caption]
Variations
You can substitute cooked beans/chickpeas for the sausage, to make a meat-free version.
You can use parsley instead of basil
Delicious choices for tender greens are spring raab, spinach, chard, turnip, beet greens and/or tender kale greens. Enjoy in any combination.
Use fresh tomatoes instead of canned
Other great small noodle choices are Pipette rigate, Conchiglie (shell), or Orecchiette.
... Read more »
...soft. Add beet greens and a little olive oil if necessary and one clove of garlic, minced, and a few pinches of salt. It will only take about 3 -5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the teaspoon of lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt....... Read more »
...little olive oil. Israeli couscous with broccoli and sharp cheddar that I’d made for my son’s school lunch made enough that I could have it for lunch one day enlivened with thinly sliced, fresh mustard greens and more good olive oil. Said white beans were re-heated and also complemented by fresh mustard greens, hot pepper and olive oil. Testing a new savory tart crust recipe the filling became sautéed mustard greens, garlic, eggs, nutmeg and a little milk. Broccoli and...... Read more »
A recent last minute request for deviled eggs, which I usually make with lots of herbs, presented yet another opportunity to NOT go to the store. I stepped out my back door and found lots of pop weed, aka Hairy Bittercress, a few puny parsley sprigs, a little marjoram and thyme. I wrote about Hairy Bittercress in my very first blog post and it remains noteworthy. Loathed by farmers and many gardeners it is a quickly spreading pest that is...... Read more »
Not a weed, a salad green! Hello and welcome to my first blog post for Cook With What You Have! I was playing outside with my three-year old the other day and he was digging in an empty garden bed on an unseasonably warm January day. I noticed that the raised bed’s edges were alive with the bright green little cress (actually called Hairy Bittercress and related to the commercially available watercress) that is always my first sign that winter...... Read more »
My Lunch Salad The lettuces and other greens that overwintered in my garden don’t seem to mind the cold wet spring. The longer days and occasional rays of sun are enough for them to grow a few inches a day it seems. And as noted in last week’s post, my neighbor’s greens are even more prolific. Not only are the cultivated greens thriving these days but so are the wild ones. I have never known much about what edibles one...... Read more »
If you have home cooked or canned chickpeas on hand, this comes together very quickly. The sauce is versatile and keeps for a week so make plenty to use in other ways. Use other tender greens like mustard or turnips greens or even mizuna or tatsoi if you don't have spinach.
You can scale this up but don't skimp on the greens. You want plenty per serving and they cook down so much.
... Read more »
...thought I’d invert the ratio of rice to greens. I used 1 pound of spinach (which is a lot of spinach) and one large bunch of pea shoots in addition to three large green garlic stalks and 1 scant cup of rice. Much like this recipe which calls for copious amounts of mustard greens to a small amount of bulgur, the technique melted all those greens into a perfect bowl of creamy goodness. And my son happily ate a big...... Read more »
of Harissa to my plain bowl of brothy beans for lunch? Why not do the same a few days later with chickpeas and top them with garlicky sautéed mustard greens and feta? This was such a success that I taught it in a recent class and I’ve noted the recipe below. I use this wonderful smoky, spicy paste in this greens and bulgur dish and have been reaching for it this winter to enliven eggs, bowls of rice and now...... Read more »
...usually devoured by non-greens-loving adults and children with glee, as well as by us greens-lovers! I had a heel of stale bread to use up today and was a bit lazy and just cut the bread into rough pieces. I love the flavor and texture of the bigger bits of bread in the patties but it does make the patties harder to fry and flip as they break up more easily. They taste just as good but aren’t quite as...... Read more »
...noodles are done add the chopped greens to the noodles, bring back to a boil and cook for a few more minutes. Drain and rinse noodles and greens in colander. Toast sesame seeds in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop, and begin to brown. Remove and set aside. They burn easily so watch carefully. Mix dressing ingredients in large bowl, add noodles, greens, radishes and cilantro. Mix well. You can also...... Read more »
...a regular old meal to keep you going, happy, and healthy. Herb and Potato Frittata If you don’t have time for the polenta and have some cooked or canned beans on hand, just braise whatever greens you have (kale, chard, collard greens. . .) with a little crushed garlic and some salt and mix with the warmed beans. Drizzle generously with olive oil and enjoy with our without a piece of bread. Or, dice some winter squash and/or carrots, sweet...... Read more »
...thyme and cheddar and then I made another version with a bunch of parsley in addition to the thyme. All are worth repeating and were devoured by neighborhood adults and kids alike. With fresh goat cheese and herbs and more cheddar. . . The crunchy, gooey, savory sandwiches before they disappeared. And finally, the bread served as a good vehicle for my leftover slice of asparagus and snap pea frittata that I enjoyed in the back yard on one of...... Read more »
...tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this...... Read more »
I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peak--usually beginning early August and lasting until mid-to late September. In my cook-with-what-you-have version quantities are easily adapted and the ratios are not critical so scale up or down as needed. It is important to cook some of the vegetables separately so that you don't crowd the pans and steam them rather than sautéing them. You want the browning and sweetness that comes with direct contact with the hot skillet.
It is a rich, stew-like dish in which the vegetables all break down a bit. It is not beautiful but it is GOOD! Serve with some good crusty bread, another salad, a frittata or some such. It’s even better the next day and delicious at room temperature as well.... Read more »
Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.
You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.
With a simple frittata and a piece of good bread, this makes a lovely dinner.
Serves 4... Read more »
My son was sick for more than a week, I’m completely behind on my work, and it’s GORGEOUS outside (built little hoop houses for my winter greens this weekend instead of catching up on inside work). All of this means that the fruit and vegetables, already abundant this time of year, are overwhelming my small refrigerator, counter, fruit bowl, etc. The fruit flies are feasting and time is a wasting on all this beautiful stuff. So I just did a...... Read more »
...soba noodles according to package directions. About 3 minutes before the noodles are done add the chopped greens to the noodles, bring back to a boil and cook for a few more minutes. Drain and rinse noodles and greens in colander. Toast sesame seeds in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop, and begin to brown. This just takes 3-4 minutes. Remove and set aside. They burn easily so watch carefully. Mix...... Read more »
…Dash of freshly grated nutmeg (optional) 1/8 – 1/4 teaspoon chili flakes (or to taste) 1-2 ounces grated hard cheese or your choice or feta or goat cheese (optional) Salt, pepper Heat the oil in a heavy skillet or well-seasoned cast iron pan. Rinse the greens and remove any tough stems. If you’re using chard, remove the stem and chop finely and sauté for a few minutes before you add the greens. Cut the greens into thin ribbons (easier to…
…Egg Burrito with Greens Japanese Cabbage Pancakes (Okonomyaki) Chard Tart Couscous whatever-you-have-on-hand Salad Crepes with Caramelized Onions and Tomatoes Eggs Poached in Tomato Sauce with Salsa Verde Frittata with Greens Nicoise Salad Pasta Carbonara (with Peas) Radicchio, Chickpea and Chopped Egg Salad Roasted Veggie Salad with Hard-boiled Eggs Savory Bread Pudding Veggie Hash with Poached Egg and Salsa Verde Veggie Sides Artichokes (with Aioli) Beets and Beet Greens with Garlicky Greek Yogurt Braised Asparagus with Fresh Rosemary and…
…as well as recipes. Ideas for: garlic scapes, tatsoi, sweet potato greens, fennel, fava greens, green garlic, chicories, Brussels Sprout greens, etc. How to integrate unfamiliar vegetables into favorite dishes? Fried rice, stovetop mac and cheese, sesame noodles, cauliflower mac and cheese, slaws, vegetable curry, latkes, beef stew, stir-fry I have so much lettuce, zucchini, collard greens . . . ! Are vegetables and herbs piling up, especially during the peak growing season? Lettuce: Wash, store and…
…nuts 2 oz of hard, aged cheese such as parmesan or Asiago stella ¼ – 1/3 cup extra virgin olive oil salt, pepper Wash and stem greens (if stems are tough). If using beet greens or spinach keep the stems. Bring a large pat of salted water to a boil. Add greens and cook for a 2- 3 minutes. Drain, let cool and squeeze out all the water with your hands. Place cheese and nuts in food processor and process…
…soft. Add beet greens and a little olive oil if necessary and one clove of garlic, minced, and a few pinches of salt. It will only take about 3 -5 minutes for the greens/stems to be tender. In a small bowl mix the yogurt with the remaining garlic, a pinch or two of salt and the teaspoon of lemon juice. Mix the beet wedges with the greens and heat thoroughly and then serve with a generous dollop of the yogurt….
…little olive oil. Israeli couscous with broccoli and sharp cheddar that I’d made for my son’s school lunch made enough that I could have it for lunch one day enlivened with thinly sliced, fresh mustard greens and more good olive oil. Said white beans were re-heated and also complemented by fresh mustard greens, hot pepper and olive oil. Testing a new savory tart crust recipe the filling became sautéed mustard greens, garlic, eggs, nutmeg and a little milk. Broccoli and…
A recent last minute request for deviled eggs, which I usually make with lots of herbs, presented yet another opportunity to NOT go to the store. I stepped out my back door and found lots of pop weed, aka Hairy Bittercress, a few puny parsley sprigs, a little marjoram and thyme. I wrote about Hairy Bittercress in my very first blog post and it remains noteworthy. Loathed by farmers and many gardeners it is a quickly spreading pest that is…
Not a weed, a salad green! Hello and welcome to my first blog post for Cook With What You Have! I was playing outside with my three-year old the other day and he was digging in an empty garden bed on an unseasonably warm January day. I noticed that the raised bed’s edges were alive with the bright green little cress (actually called Hairy Bittercress and related to the commercially available watercress) that is always my first sign that winter…
My Lunch Salad The lettuces and other greens that overwintered in my garden don’t seem to mind the cold wet spring. The longer days and occasional rays of sun are enough for them to grow a few inches a day it seems. And as noted in last week’s post, my neighbor’s greens are even more prolific. Not only are the cultivated greens thriving these days but so are the wild ones. I have never known much about what edibles one…
…thought I’d invert the ratio of rice to greens. I used 1 pound of spinach (which is a lot of spinach) and one large bunch of pea shoots in addition to three large green garlic stalks and 1 scant cup of rice. Much like this recipe which calls for copious amounts of mustard greens to a small amount of bulgur, the technique melted all those greens into a perfect bowl of creamy goodness. And my son happily ate a big…
of Harissa to my plain bowl of brothy beans for lunch? Why not do the same a few days later with chickpeas and top them with garlicky sautéed mustard greens and feta? This was such a success that I taught it in a recent class and I’ve noted the recipe below. I use this wonderful smoky, spicy paste in this greens and bulgur dish and have been reaching for it this winter to enliven eggs, bowls of rice and now…
…usually devoured by non-greens-loving adults and children with glee, as well as by us greens-lovers! I had a heel of stale bread to use up today and was a bit lazy and just cut the bread into rough pieces. I love the flavor and texture of the bigger bits of bread in the patties but it does make the patties harder to fry and flip as they break up more easily. They taste just as good but aren’t quite as…
…noodles are done add the chopped greens to the noodles, bring back to a boil and cook for a few more minutes. Drain and rinse noodles and greens in colander. Toast sesame seeds in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop, and begin to brown. Remove and set aside. They burn easily so watch carefully. Mix dressing ingredients in large bowl, add noodles, greens, radishes and cilantro. Mix well. You can also…
…a regular old meal to keep you going, happy, and healthy. Herb and Potato Frittata If you don’t have time for the polenta and have some cooked or canned beans on hand, just braise whatever greens you have (kale, chard, collard greens. . .) with a little crushed garlic and some salt and mix with the warmed beans. Drizzle generously with olive oil and enjoy with our without a piece of bread. Or, dice some winter squash and/or carrots, sweet…
…thyme and cheddar and then I made another version with a bunch of parsley in addition to the thyme. All are worth repeating and were devoured by neighborhood adults and kids alike. With fresh goat cheese and herbs and more cheddar. . . The crunchy, gooey, savory sandwiches before they disappeared. And finally, the bread served as a good vehicle for my leftover slice of asparagus and snap pea frittata that I enjoyed in the back yard on one of…
…tortillas and chicken (superb chicken with the most beautiful yellow fat) set me up. The local fish market rounded things out. I cooked day after day, each morning a frittata repurposed the leftovers from the night before. I didn’t miss my very-well-stocked home pantry. It was a much-needed reminder of how little we need to nourish ourselves well (if we have the means to purchase basic ingredients, that is); how very versatile a frittata is; that people (at least this…
My son was sick for more than a week, I’m completely behind on my work, and it’s GORGEOUS outside (built little hoop houses for my winter greens this weekend instead of catching up on inside work). All of this means that the fruit and vegetables, already abundant this time of year, are overwhelming my small refrigerator, counter, fruit bowl, etc. The fruit flies are feasting and time is a wasting on all this beautiful stuff. So I just did a…
…soba noodles according to package directions. About 3 minutes before the noodles are done add the chopped greens to the noodles, bring back to a boil and cook for a few more minutes. Drain and rinse noodles and greens in colander. Toast sesame seeds in a dry skillet over medium heat. Keep seeds moving until they give off aroma, pop, and begin to brown. This just takes 3-4 minutes. Remove and set aside. They burn easily so watch carefully. Mix…
