Frittata

...either alone or in combination–parsley, basil, chives, thyme, tarragon, etc. And this time of year the hearty, leafy greens or leeks (with thyme and goat cheese) are my standby’s. The birthday party frittate from this weekend: kale, chili flake and nutmeg, and sausage and potato. Leftover wedges of a frittata make a wonderful sandwich filling paired with a little a... Read more »

Mustard Greens Frittata

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 »

Recipes

...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-boil... Read more »

Winter greens become pesto

...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 a... Read more »

One-pot Tomato and Sausage (or Bean) Pasta with Greens

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 ma... Read more »

Beets and their Greens with Garlicky Yogurt

I’ve been topping dishes with Greek yogurt for years now and when doctored with a little mashed garlic, salt and a squeeze of lemon it’s the perfect complement to sweet, earthy beets. Beets and Beet Greens with Garlicky Yogurt 1 bunch of beets, with greens (4-5 medium beets) or whatever you have on hand 3 small cloves of garlic, divided and minced 1 medium shallot or ... Read more »

Mustard Greens & Broccoli & a Survey

...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 cr... Read more »

Sidewalk greens

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 availabl... Read more »

Deviled Eggs with Sidewalk Greens

...that have solid yolks but have a slightly creamier interior to use in salads, Salad Nicoise, etc. take out of hot water after 8-9 minutes.) Peel eggs and slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon. Decorate with ... Read more »

Salads and Beans

...state) and the above mentioned greens. You really can use most any kind of green leafy item from spinach to kale to watercress and arugula to endive to romaine. Same with the beans. . .. red, black, pinto, white, garbanzo are all delicious. Nice additions to this salad foundation are some of kind of cheese, hard-boiled egg, some herbs or nuts, thinly sliced onion or minced garlic. . .. You can also play Read more »

Garlicky Spinach with Chickpeas and Miso Tahini Sauce

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 »

Very Green Risotto

...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... Read more »

Very Green Rice

This beautiful, verdant dish is adapted from Bryant Terry's wonderful book Vegetable Kingdom. It's greener and richer than this more typical Mexican version and is practically a meal in itself.  I've made it a bit spicy and have added toasted cumin and coriander seeds which make it  so fragrant.   You can really use many kinds of greens. If you have mustard greens, arugula or mizuna only use a small percentage of... Read more »

Simplicity

...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 o... Read more »

Why Not? Add a Spoonful . . .

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 wint... Read more »

Radishes, Rain & Summer Classes

...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, greensRead more »

Beautiful, Abundant, Forgiving. . .

...beautiful. My mother used to serve these with rice and a tomato sauce. I don’t usually take the time to make a sauce but it’s a great combo. I serve them with a dollop of Greek yogurt or sour cream or just plain or with a salad on the side. 2 bunches greens (chard, beet greens, spinach, kale, collards or any combination of these) 2 eggs ½ &n... Read more »

Pasta Carbonara, a Spring Template (Many Green Things are Delicious Added to this Classic)

...you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind.   You can also skip the bacon or pancetta. The garlic adds lots of flavor as do the greens.   Serves 4   3-4 eggs 1/4 teaspoon salt, more to taste 1... Read more »

Quick

Kale and Mustard Green Salad with Peanut Dressing

  This salad is strong, vivid and almost rich thanks to the peanut dressing. You can use a variety of greens--mizuna would be great or even napa cabbage. You could add sorrel or tender collard greens or arugula, as I did here. Cucumbers would be a nice addition too. . .  ... Read more »

Meals that Make Good Leftovers

...Cheese Caldo Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard ... Read more »

The Thrill of a Good Template

...beet greens, mizuna, turnip greens 1/2 cup grated Parmesan or other hard cheese, optional 1-2 tablespoon good olive oil or butter, to finish (to taste and optional) Splash of heavy cream (optional) Salt and freshly ground pepper to taste   Heat oil or butter in a large, heavy skillet over medium heat and add onions, leeks and thyme and stir well. Sprinkle with salt and cook for about 5-7 ... Read more »

Bread (and a Cookbook Giveaway)

I grew up in Germany eating good bread. My mother (the American parent) quickly learned my father’s old world tastes and became an expert bread baker. She made a dense, chewy rye bread with cracked coriander in it and one of my fondest childhood memories was eating that bread, sliced thinly, toasted, then cooled and then smeared generously with butter and topped with apricot or raspberry ja... Read more »

Cooking With What You Have (No Matter Where You Are)

...group) are perfectly happy eating the same (template) dish day after day; and the joy of being creative with what you have!   Frittata (template) You can start from scratch of course and sauté some onion, add some vegetables and then cover with barely beaten eggs with or without cheese and cook (on the stove top and then finished under the broiler)... Read more »

Ratatouille

  I love the time of year when I can make ratatouille, when sweet peppers, eggplant, summer squash and tomatoes are all at their peek--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... Read more »

Frittata

…either alone or in combination–parsley, basil, chives, thyme, tarragon, etc. And this time of year the hearty, leafy greens or leeks (with thyme and goat cheese) are my standby’s. The birthday party frittate from this weekend: kale, chili flake and nutmeg, and sausage and potato. Leftover wedges of a frittata make a wonderful sandwich filling paired with a little arugula, a few slices of onion, and a drizzle of olive oil. If you have leftover spaghetti or other pasta (sauced…

Recipes

…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…

Winter greens become pesto

…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…

Beets and their Greens with Garlicky Yogurt

I’ve been topping dishes with Greek yogurt for years now and when doctored with a little mashed garlic, salt and a squeeze of lemon it’s the perfect complement to sweet, earthy beets. Beets and Beet Greens with Garlicky Yogurt 1 bunch of beets, with greens (4-5 medium beets) or whatever you have on hand 3 small cloves of garlic, divided and minced 1 medium shallot or chunk of onion, finely chopped ½ cup of Greek yogurt or plain, full fat…

Mustard Greens & Broccoli & a Survey

…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…

Sidewalk greens

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…

Deviled Eggs with Sidewalk Greens

…that have solid yolks but have a slightly creamier interior to use in salads, Salad Nicoise, etc. take out of hot water after 8-9 minutes.) Peel eggs and slice eggs in half lengthwise. Scoop out yolks and put into a bowl. Mash with a fork and add the remainder of the ingredients until well mixed. Adjust seasoning to your liking. Fill mixture back into egg halves with a teaspoon. Decorate with a bit of the chopped herbs if you like….

Salads and Beans

…state) and the above mentioned greens. You really can use most any kind of green leafy item from spinach to kale to watercress and arugula to endive to romaine. Same with the beans. . .. red, black, pinto, white, garbanzo are all delicious. Nice additions to this salad foundation are some of kind of cheese, hard-boiled egg, some herbs or nuts, thinly sliced onion or minced garlic. . .. You can also play with the ratio of beans to greens….

Very Green Risotto

…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…

Simplicity

…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…

Why Not? Add a Spoonful . . .

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…

Radishes, Rain & Summer Classes

…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…

Beautiful, Abundant, Forgiving. . .

…beautiful. My mother used to serve these with rice and a tomato sauce. I don’t usually take the time to make a sauce but it’s a great combo. I serve them with a dollop of Greek yogurt or sour cream or just plain or with a salad on the side. 2 bunches greens (chard, beet greens, spinach, kale, collards or any combination of these) 2 eggs ½ – 1 cup grated cheese (cheddar, swiss, gouda, asiago, parmesan (use the smaller…

Pasta Carbonara, a Spring Template (Many Green Things are Delicious Added to this Classic)

…you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind.   You can also skip the bacon or pancetta. The garlic adds lots of flavor as do the greens.   Serves 4   3-4 eggs 1/4 teaspoon salt, more to taste 1/4 teaspoon or more, freshly…

Meals that Make Good Leftovers

…Cheese Caldo Verde (Portuguese Cabbage/Kale & Potato Soup w/ Chorizo) Celery Root & Winter Squash Gratin Eggplant Parmesan Fancy Braised Greens Frittatas: Summer Squash & Herb; Mustard Greens; Sweet Pepper & Potato; Green Garlic, Fava Greens & Feta Gumbo Z’herbes Lentil Soup Mixed Vegetable Curry w/ Coconut Milk Moroccan Bulgar w/ Greens & Harissa Mustard Greens w/ Cilantro, Ginger & Rice Polenta Pie Ratatouille Red Beans and Rice Red Curry Chicken & Vegetables w/ Homemade Curry Paste Red Lentil Soup…

The Thrill of a Good Template

…beet greens, mizuna, turnip greens 1/2 cup grated Parmesan or other hard cheese, optional 1-2 tablespoon good olive oil or butter, to finish (to taste and optional) Splash of heavy cream (optional) Salt and freshly ground pepper to taste   Heat oil or butter in a large, heavy skillet over medium heat and add onions, leeks and thyme and stir well. Sprinkle with salt and cook for about 5-7 minutes until softened. Meanwhile heat up your broth or water. Add…

Bread (and a Cookbook Giveaway)

I grew up in Germany eating good bread. My mother (the American parent) quickly learned my father’s old world tastes and became an expert bread baker. She made a dense, chewy rye bread with cracked coriander in it and one of my fondest childhood memories was eating that bread, sliced thinly, toasted, then cooled and then smeared generously with butter and topped with apricot or raspberry jam. Heaven! And just as good, topped with Gruyère or Swiss Cheese our Gouda,…

Cooking With What You Have (No Matter Where You Are)

…group) are perfectly happy eating the same (template) dish day after day; and the joy of being creative with what you have!   Frittata (template) You can start from scratch of course and sauté some onion, add some vegetables and then cover with barely beaten eggs with or without cheese and cook (on the stove top and then finished under the broiler) until set. Or you can heat up leftovers–already cooked vegetables, rice, pasta, meat, etc. and then top with