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| Potato and Turnip Au Gratin 2 cups thinly sliced turnips 2 cups thinly sliced potatoes 1 medium onion, finely sliced 2 tbsp. olive oil ½ cup milk 1/8 tsp. grated nutmeg ¼ tsp. pepper ½ cup grated Swiss Cheese Preheat oven to 375 degrees. Toss together turnips, potatoes, onion with olive oil and place in a 9-inch square or round baking dish. Cover tightly and place in a preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper, and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it’s ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving. Creamy Rutabaga, Turnip, and Potato Soup 1 cup finely chopped onion ½ cup chopped carrots 3 cups chopped turnip 3 cups chopped rutabagas 2 ½ cups chopped potatoes 31 oz. vegetable broth salt and pepper to taste 1/8 tsp. ground nutmeg ½ cup nonfat yogurt In a large stock pot add a small amount of olive oil and place over medium heat until hot. Add onion and carrot, sauté 4 minutes or until tender. Add turnip, rutabaga, potato, and vegetable broth; stir well. Bring to a boil; cover, reduce heat, and simmer for 40 minutes or until the vegetables are tender. Place half of soup in blender and process until smooth. Pour into a bowl and repeat procedure with remaining turnip mixture. Return the puree to pan, and add salt, pepper, and nutmeg to taste. Mix in the yogurt. Cook over low heat until thoroughly heated. Braised Leeks with Dill 2 medium leeks ½ medium onion 1 clove garlic 1 large tomato 1 tbsp. olive oil ½ cup vegetable broth salt and pepper to taste 4 sprigs fresh chopped dill Rinse leeks under cool running water. Halve them lengthwise, peeling off the tough outer layer and including about 2 inches of the green tops. Rinse them again. Slice onions, chop garlic, and peel, seed, and chop tomato. In a skillet, sauté onions and garlic in olive oil for 2 minutes. Put onions, garlic, leeks, tomato, and stock in a pot, cook over medium heat for 30 minutes. Use and salt and pepper to taste before serving; then garnish with dill before serving. Balsamic Chard 1 bunch chard one small can chopped tomatoes (or 2 tomatoes chopped) 2 cloves minced garlic 2 tbsp. balsamic vinegar freshly cracked pepper to taste Wash chard and chop into pieces, discarding tough stems. Saute tomatoes and garlic over medium heat in large skillet until cooked to desired consistency, 5 to 15 minutes. Add vinegar, chard and water if needed. Cover and steam vegetables until cooked to desired doneness, 5 to 15 minutes. Check occasionally to be sure there is enough water in the pan. Braised Kale with Potatoes 1 cup diced potatoes, with skin 1 tbsp. olive oil 1 cup chopped mushrooms 2 medium shallots, minced 2 cloves garlic, minced salt and pepper to taste 1 bunch kale, stemmed and torn into large pieces ¼ cup water Place potatoes in a medium saucepan of water. Bring to a boil, reduce heat, and simmer until tender, about 7 to 10 minutes. Drain and set aside. In a large wide skillet, heat olive oil over medium heat. Add mushrooms, shallots, and garlic and cook stirring often until shallots are soft and mushrooms are tender, about 5 minutes. Add salt and pepper to taste. Add kale to mixture and continue cooking, stirring often for 1 minute. Add ¼ cup water and cooked potatoes. Cover and cook until kale is done, about 5 minutes. Spinach, Kiwi Salad with Raspberry Vinaigrette Vinaigrette: ½ cup raspberry vinegar ¼ tsp. salt ¼ tsp. fresh ground pepper 4 tsp. sugar 2 garlic cloves, finely chopped 2 tsp. Worcestershire sauce 1 tbsp. Dijon mustard Mix all ingredients together. Keep in refrigerator in a container with a tight fitting lid. Salad: 8 cups spinach ½ cup chopped walnuts 2 apples, thinly sliced 2 kiwis, peeled and sliced Combine spinach, walnuts, kiwi, and apple in a medium salad bowl. Toss with raspberry dressing. Orecchiette with Sautéed Greens and Garlic Sauce From Food and Wine Magazine (April 2007) ¾ pound orecchiette pasta 2 tbsp. olive oil 1 bunch green garlic, thinly sliced ¾ cup dry white wine salt and fresh ground pepper 2 more tbsp. olive oil 1 ½ cup spinach 6 chard leaves, stems and central ribs discarded, leaves coarsely chopped ¼ cup mascarpone cheese In a large pot of boiling water, cook the orecchiette until al dente. Drain, reserving ¼ cup cooking water. Meanwhile, in medium saucepan, heat olive oil. Add the sliced garlic and cook over low heat until softened, about 5 minutes. Add the white wine and cook over moderate heat until reduced by half, about 5 minutes. Add ½ cup of water and puree the mixture in a blender until smooth. Seasons the garlic sauce with salt and pepper to taste. Wipe out the pasta pot and heat the olive oil in it. Add the spinach and chard; cook over high heat until wilted. Add the pasta, garlic sauce and the reserved pasta cooking water and simmer, tossing and stirring, until the sauce is thick, about 3 minutes. Stir in the mascarpone and serve. Fusilli with Creamy Leek Sauce From Food and Wine Magazine (April 2007) 2 tbsp. olive oil 6 medium leeks, white parts only, halved lengthwise and thinly sliced crosswise ½ cup vegetable broth 1 tbsp. fresh lemon juice 1 tsp. finely grated lemon zest 1 tbsp. flat-leaf parsley salt and ground pepper 1 pound fusilli ½ cup freshly grated Parmigiano-Reggiano cheese Bring a large pot of water to a boil. In a large deep skillet, heat olive oil. Add the leeks and cook over moderate heat, stirring occasionally, until softened and just beginning to brown, about 10 minutes. Add the vegetable broth, lemon juice, lemon zest, and parsley and bring to a boil. Transfer the mixture to a blender and puree until smooth. Season with salt and pepper. Meanwhile, add the pasta to the pot of boiling of boiling water and cook until it’s almost al dente. Drain the pasta, reserving ½ cup cooking water. Return the pasta to the pot. Add the leek sauce and the reserved cooking water to the pasta and cook over moderate heat, stirring occasionally, until the pasta is al dente and coated with the sauce, about 3 minutes. Stir in the ½ cup cheese. Serve immediately. |