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| Bok Choy, Fennel, and Spinach Sauté 1 ½ tsp. olive oil 3 cloves garlic, thinly sliced 1 tsp. red pepper flakes 4 leeks, thinly sliced 1 head bok choy, trimmed and sliced crosswise 1 bulb fennel, trimmed and thinly sliced 2 cups spinach leaves ½ cup vegetable broth ½ tsp. chopped fresh rosemary 2 tbsp. soy sauce In a large skillet, heat olive oil over medium heat. Add garlic, pepper flakes, leeks, and bok choy; cook, stirring often, until vegetables begin to soften, about 4 minutes. Stir in fennel, spinach, and broth. Reduce heat to low and simmer, stirring occasionally for 10 minutes. Stir in rosemary and soy sauce. Serve hot. Stuffed French Toast 4 eggs 2 tbsp. milk 3 oz. cream cheese sliced strawberries 1 loaf French bread Slice bread about ½ inch thick. Spread cream cheese on 1 slice and place sliced strawberries on another. Put together like a sandwich. Beat eggs, then whisk in milk. Dip sandwich in the egg mixture. Place in a baking dish. Repeat until all bread is used. If any egg mixture is left over pour the top of the sandwiches. Bake at 350 degrees for 30 minutes, or until golden brown. Broccoli and Orzo Soup 8 cups vegetable broth 4 cups fresh broccoli, including peeled stems 1 carrot, peeled and diced ½ cup orzo pasta ½ cup chopped and drained canned tomatoes ¼ cup parmesan cheese Freshly ground black pepper In a large saucepan, bring the vegetable broth to a boil. Add the broccoli, carrots, and orzo. Cook over medium heat, stirring occasionally, until the pasta and vegetables are tender, about 15 minutes. Add the tomatoes and parmesan cheese and simmer for 5 minutes longer. Season with pepper to taste and serve. Warm Kohlrabi Salad 3 large kohlrabi bulbs, peeled and diced 3 tbsp. olive oil ½ cup water ½ cup dry white wine zest and juice of 1 lemon 1 tbsp. Dijon mustard salt and pepper to taste 3 scallions thinly sliced ¼ cup cilantro or parsley In a medium saucepan, heat olive oil over medium high heat, then add the diced kohlrabi and season with salt and pepper to taste. Brown the kohlrabi for 5 minutes, stirring occasionally to caramelize. Add the wine and water, reduce heat to medium low, cover, and simmer for 10 minutes more. Remove from heat and in the lemon zest, lemon juice, green onion, and Dijon mustard. Garnish with the fresh herbs. Baked French Fries 2 ¼ lb. potatoes, cut into ¼ inch sliced 1 tbsp. olive oil garlic powder and pepper to taste Grease a cooking sheet with a generous amount of oil. Coat potatoes with olive oil; spread out on the prepared pan and sprinkle with garlic powder and pepper to taste. Bake at 425 degrees for 35 minutes, turning once with a spatula. Radish Greens and Leek Soup 1 tbsp. olive oil 1 cup chopped leeks 3 medium potatoes, chopped 6 radishes, stems and tips removed, the chopped 2 bunches radish green, thoroughly washed 5 cups vegetable stock salt and pepper to taste 3 tbsp. parmesan cheese 4 radishes minced, marinated in a small amount of balsamic vinegar In a large saucepan sauté the leeks in the olive oil over medium heat for a few minutes. Add a tablespoon or so of water and cook for 4 to 5 minutes more, until the leeks are tender. Stir in the potatoes and radishes and toss over medium heat for a few minutes. Add the stock, bring to a boil, then reduce heat and simmer for 20 minutes. Add the radish greens and simmer for 10 minutes. When ready to serve, puree the soup, then return to the saucepan, and stir in the cheese. After serving sprinkle the top of each serving with marinated radishes. Baked Polenta with Chard 2 tbsp. olive oil 1 large onion, thinly sliced 2 garlic cloves minced ¼ tsp. red pepper flakes 1 lb. chard, thick stems and ribs removed, leaves crosscut ½ inch wide salt and pepper to taste 3 ½ cups water 1 cup polenta 1 cup ricotta cheese 2 large eggs 1 cup grated mozzarella cheese Preheat the oven to 350 degrees. Lightly oil a 2-quart baking dish. Heat oil in a large deep skillet over medium heat; add onion and sauté until tender, about 15 minutes. Stir in the garlic and red pepper flakes, then chard. Cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until and excess liquid in skillet has evaporated. Season with salt and pepper to taste. Meanwhile, bring 3 ½ cups water to a boil in a large saucepan. Gradually stir in polenta. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes, then remove from heat. Whisk ricotta and eggs in a bowl; whisk in 1 cup of hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture into the baking dish. Spread half of chard mixture over, then sprinkle with ½ of the mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool for 30 minutes. |