Greens, Reds & Pasta Recipe

Today’s Recipe

BRING A LARGE POT OF WATER TO BOIL

Wash and chop:

Head of endive

Today’s share of Swiss chard

Today’s share of garlic scapes or garlic chives, chives, onion tops or the like

(any other green you care to throw in; i.e. beet tops)

1 to 2 cups of fresh parsley

8 to 10 leaves of fresh basil

¼ to ½ cup fresh oregano (Italian & Greek mixed)

CHOP:

2 to 3 heads garlic

Endive, Swiss chard, other greens, with Tbs (sea) salt; drain set aside

BOIL TO DESIRED TEXTURE in above water:

Whole wheat penne pasta

BRAISE (while the pasta is cooking) in large pan:

1 to 2 Tbs. safflower oil with chopped garlic + chives, onion tops etc. = ½ min.

ADD: in this order

Drained greens – until completely wilted

Add 1 top 2 Tbs olive oil and as needed

Herbs

3 whole fresh chopped tomatoes (I added cherry tomatoes I’d frozen from last year)

Finally, when it’s done = pasta (+ more olive oil if needed)

SERVE:

Main dish = As is, with Romano or Parmesan cheese (optional)

Accompaniment with chicken, fish, red meat, tofu

Greens recipes

If you would like some recipes for all the wonderful greens from the farm, please see this earlier post for a spring greens tart, pesto and more:

http://imbymistyhollow.blogspot.com/2009/04/early-season-recipes.html



Also, here is a new one I found that is really yummy. If you have other recipes for what's in season that you'd like to share, click on the link immediately below that says "[number] Comments", then enter your recipe in the comments field that comes up.



From Vegetarian Times:

ASIAN GREENS

Serves 4
6-oz. bag Asian greens mix or 6 cups washed mixed greens such as mizuma, tat soi, red mustard or other dark and spicy greens
1/4 cup orange juice
1 Tbs. tamari
1 Tbs. rice vinegar
1 Tbs. honey
2 tsp. sesame oil
2 Tbs. toasted sesame seeds



Directions
Place washed greens in large bowl or on individual plates.
Combine all liquid ingredients; whisk to blend. Pour dressing over salad just before serving; sprinkle with sesame seeds. Note: This dressing also tastes great on any other greens, raw or cooked. Mizuma, a feathery, crisp green, hails from Japan.