|
| Stuffed Collard Rolls 1 cup chopped onion 2 tbsp. olive oil 3 tbsp. dry red wine 28 oz. can plum tomatoes, drained 1/8 tsp. sugar ¼ tsp. dried rosemary ½ tsp. dried oregano 1/8 tsp. red pepper flakes 20-24 collard leaves 15 oz. nonfat ricotta ½ lb. mozzarella, diced 1 large egg, lightly beaten 1 medium red pepper, chopped ½ cup sliced green onions ¼ cup minced fresh parsley Sauce: In a saucepan cook the onion in the olive oil over moderately low heat, stirring occasionally, until softened. Add the wine, and simmer for another 2 minutes. Add the tomatoes, sugar, rosemary, oregano, and the red pepper flakes; simmer the sauce, stirring occasionally, until it is very thick and the liquid is almost evaporated. Spread in the bottom of a shallow casserole or baking dish. Rolls: In a pot of boiling water, boil the collards for 10 minutes or until they are tender-crisp; drain, and refresh them in a large bowl of cold water. In another large bowl, combine the ricotta, mozzarella, egg, bell pepper, green onion, and salt and pepper to taste. Cut tough center rib and stem 1/3 of the way up one of the collard leaves and pat the leaf dry. Mound 2 heaping tablespoons of the cheese mixture at the top end of the leaf and roll up the leaf, tucking in the ends to form a roll. Make rolls with the remaining collard leaves and cheese mixture in the same manner. Arrange the rolls in one layer on the sauce in the casserole and bake the rolls, covered, in the middle of a preheated 375 degree oven for 45 to 50 minutes, or until the sauce is bubbling and the rolls are cooked through. Transfer the rolls carefully with tongs to a platter and keep them warm, covered. Stir in the parsley and pour the sauce over the rolls. Strawberry Clouds From Gourmet Magazine 3 large egg whites, at room temperature for 30 minutes 1 cup + 2 tbsp. sugar 1 lb. strawberries, trimmed and thinly sliced lengthwise ¾ cup well-chilled heavy cream parchment paper Put oven rack in the middle position and preheat oven to 190 degrees. Beat whites with a pinch of salt in a bowl using an electric mixer at medium-high speed until they just hold soft peaks. Reduce mixer speed to medium and add ¾ cup sugar, a little at a time, beating, then continue to beat until whites hold stiff glossy peaks. Line a baking sheet with parchment paper and spoon a small dollop of meringue on each corner of parchment, then invert parchment to secure to baking sheet. Using a serving spoon, form meringue into 6 mounds 2 inches apart on parchment paper. Using a soup spoon, lightly press down and swirl in the center of each meringue to spread out slightly, into a 3 ½ to 4 inch round, and create a 1 ½ to 2 inch wide indentation in center. Bake meringues until dry but still white, about 2 hours, then cool meringues in turned-off oven for 1 hour (door closed). Cool meringues completely on a baking sheet on a rack. Just before serving, beat cream with 1 tbsp. sugar in a bowl until it just holds stiff peaks. Peel meringue from parchment and put on 6 plates, then spoon about ¼ cup berries into each indentation. Spoon whipped cream over berries and top with another ¼ cup of berries. Serve immediately. Greens Salad with Beets and Blood Oranges 4 medium beets, trimmed 3 tbsp. olive oil 2 tbsp. balsamic vinegar 8 cups salad greens 2 blood oranges, peeled and white pith remove, and thinly sliced ½ cup finely chopped red onion ¼ cup walnuts, chopped Preheat oven to 450 degrees. Wrap beets in foil, enclosing completely. Roast beets until tender when pierced with a fork, about 1 hour 15 minutes. Cool beets; then peel and cut into ½ inch pieces. Whisk olive oil and balsamic vinegar in a small bowl to blend. Season with pepper to taste. Place greens in a large bowl. Arrange blood orange slices, red onion, and beets on top. Drizzle dressing over salad. Sprinkle with toasted walnuts and serve. Kohlrabi Soup 2 tbsp. olive oil 1 medium onion, diced 2 lbs. kohlrabi, peeled and cubed 1 quart vegetable stock salt and pepper to taste ¾ cup nonfat milk In a medium pot, heat the olive oil; sauté the onions until translucent. Add the kohlrabi and 1 quart of vegetable stock; simmer until tender. Season with salt and pepper to taste. Transfer contents to blender; puree. Add the milk and additional stock as necessary. Adjust seasonings to taste. Can be garnished with prawns, if desired. Root Vegetable Gratin 2 tsp. olive oil 5 Yukon potatoes, peeled and sliced 2 large turnips, peeled and sliced 2 large rutabagas, peeled and sliced 2 cups nonfat milk 2 tbsp. oregano ½ cup Parmesan or Gruyere cheese, grated Preheat oven to 375 degrees. Grease a baking dish and arrange layers of potatoes, turnips, and rutabagas, continue until you have reached the top of the dish. Heat the milk and oregano, and pour over vegetables. Cover with grated cheese and bake for 40 to 50 minutes, until vegetables are softened. Test with a fork for doneness. Butter Lettuce with Radishes and Lemon Dressing 10 radishes 2 heads butter lettuce 3 tbsp. fresh squeezed lemon juice 1 tbsp. minced shallot 2 tsp. sugar freshly ground pepper, to taste ½ cup olive oil Cut radishes into very thin slices. Tear large lettuce leaves into bite-size pieces; toss together with radishes in a large bowl. In a small bowl, whisk together the lemon juice, shallot, sugar, pepper, and add oil in a stream, whisking until emulsified. Drizzle dressing over salad and toss until combined well. Broccoli With Cilantro Sauce 1 lb. broccoli florets 1/3 cup cilantro, chopped ¼ cup olive oil 3 tbsp. white wine vinegar 2 cloves garlic, minced Place broccoli in a steamer over boiling water. Cover pan and steam 6 to 8 minutes, until tender. Transfer broccoli to a serving bowl. Combine remaining ingredients in a skillet over medium heat. Stir until hot. Pour the sauce over the broccoli. Season with salt and pepper to taste. |