Cream of Milkweed Flowerbud Soup
1 T oil
1 T butter
1/2 small onion, diced
3 T flour
1 c. milk
1/2 c. vegetable broth
1 medium russet potato, diced
2 c. milkweed flowerbuds
1 c. shredded sharp cheddar
boiled milkweed flowerbuds for garnish
Heat the oil and butter together and sautée the onion until translucent. Add the flour and whisk to cook the roux for 30 seconds over medium-high heat. Slowly pour in the vegetable broth, milk, and diced potato, whisking constantly to prevent lumps. Bring the thickened soup to a boil, then reduce to medium heat and cook 8 minutes, stirring often. Add washed milkweed flowerbuds and cook 8 minutes longer, stirring often. Purée the soup in a blender, or with a hand blender until smooth. Stir in the shredded cheddar, stir until the cheddar is melted. Serve garnished with the boiled milkweed flowerbuds.
Spaghetti with Radish Green Pesto
8 oz. spaghetti
2 oz. radish greens (can replace with arugula)
2 oz. pine nuts
4 oz. olive oil
4 oz. feta cheese
2 oz. grated parmesan cheese
2 cloves garlic, mashed with a pinch of salt
salt, to taste
Clean the radishes thoroughly; it will take several changes of water for the greens to lose all their dirt. Chop greens coarsely and set aside. In a food processor bowl, place the pine nuts (or almonds) and mashed garlic, and process until the nuts are chopped fine. Add radish greens. Process and add olive oil gradually until the mixture is pasty. Add the cheese. Cook the spaghetti and toss with sauce. Serve.
Arugula Salad with Ultimate Vinaigrette
1 shallot, finely minced
1 t Dijon mustard
2 t red wine vinegar
1/4 c. extra-virgin olive oil
1 t sugar
1 t honey
Kosher salt and freshly ground pepper, to taste
6 c. arugula
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify. Toss arugula with vinaigrette, to taste.
Wilted Arugula with Portobello Mushrooms
1 T olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1/8 t crushed red pepper flakes, or to taste
1 portobello mushroom cap, chopped
1/4 c. dry sherry
1/4 c. chicken broth
4 c. arugula leaves
1/8 t group black pepper
Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until soft, about 5 minutes. Stir in red pepper flakes and chopped mushrooms and cook until mushrooms are coated with oil and begin to soften. Pour in sherry and chicken broth. Simmer until liquid is reduced by half. Add arugula and cook until wilted, about one minute. Season with black pepper. Serve immediately.
Radish Green Soup
2 T Olive Oil
1 Large Shallot, finely chopped
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock
1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped
Freshly ground Black Pepper
Fresh Chives for serving
In a large saucepan, heat oil over medium heat; add finely diced shallots. Sauté, stirring often, until shallots are soft and translucent. Add the radish greens and wilt, then add the stock. Bring to boil; reduce heat and simmer for about 10 minutes. Add the chopped parsley and mint. Season with salt and pepper, to taste. Remove from heat; purée with an immersion blender or in blender, in batches. Top with with freshly chopped chives just prior to serving.
Salad Turnip Saute
4 Large Turnips
1 T Olive Oil
1 T Soy Sauce
Salt and Pepper, to taste
1 Cup Stock
2 Cups Turnip Greens
Cube 4 large turnips, and add to a hot pan with olive oil. Sauté with some soy sauce, salt and pepper, and throw some stock in if you have it (about 1 cup). Keep that pan rockin hot, test for taste after about ten minutes. Wash and chop a few handfuls of the turnip greens and toss in for the last few minutes. If you like the taste, throw in some cooked rice (or whatever grain you might have over from another meal) and a can of diced tomatoes. Taste and serve!
Feathery Frisee with Vinaigrette
4 Oz. Slab Bacon, cut into 1/4 strips
3 T White Wine Vinegar
12 Oz. Frisee, torn into pieces
Course Salt and Ground Pepper
DIRECTIONSIn a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside. Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined. In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.
Sweet Potatoes, Apple and Greens
4 Med Sweet Potatoes
5 T Unsalted Butter
1 T Fine Sea Salt
2 t Freshly Ground Black Pepper
3 Med Baking Apples
6 C Braising Greens, loosely packed
1/4 C Parsley Leaves, loosely packed
Preheat oven to 400°F. On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm. In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm. In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot.
1 C Lemon Juice
1 1/2 C Sugar
1/4 C Apple Cider Vinegar
1 Lime, cut into quarters
1 Handful of Fresh Mint, crushed
Mix all ingredients into a large pitcher and serve.
- Make fresh salsa: Combine chopped tomatoes, onions, jalapenos, and cilantro and add a little bit of salt. This is so tasty, and not counting the chips you dip into it, it’s pretty healthy too.
- Add it to quesadillas: tacos, fajitas and other Mexican dishes
- Jazz up jarred salsa.
- Add it to scrambled eggs.
- Make a salad with it: Use corn, black beans, tomatoes, and chopped cilantro with ranch dressing.