{"id":16,"date":"2008-07-01T22:43:35","date_gmt":"2008-07-01T22:43:35","guid":{"rendered":"http:\/\/cookhappylivehealthy.org\/blog\/?p=15"},"modified":"2008-07-01T22:43:35","modified_gmt":"2008-07-01T22:43:35","slug":"its-a-green-green-world-recipes-for-a-weeks-worth-of-summer-greens","status":"publish","type":"post","link":"https:\/\/cookhappylivehealthy.org\/blog\/its-a-green-green-world-recipes-for-a-weeks-worth-of-summer-greens\/","title":{"rendered":"It\u2019s a Green, Green World:  Recipes for a Week\u2019s Worth of Summer Greens"},"content":{"rendered":"<p>For seasonal eaters in cold climates, the green in the fields is looking pretty good after months of dreary brown and gray.<span> <\/span>But remember that saying about \u201ctoo much of a good thing?\u201d<span> <\/span>That\u2019s what came to mind the last couple weeks at the Farmers Market and when picking up my CSA boxes.<span> <\/span>Lots and lots of green:<span> <\/span>spinach, lettuce, bok choy, mizuna, frisee and komatsuna.<span> <\/span>All gorgeous, all delectable, but all green and all leafy.<span> <\/span><\/p>\n<p class=\"MsoNormal\">In the words of the positive thinkers, this is not a problem but a challenge.<span> <\/span>So this week will be devoted to some ways I\u2019ve been having a little fun with the plentiful greens of the season:<\/p>\n<ul>\n<li>adding some color<\/li>\n<li>adding fast flavor<\/li>\n<li>adding some texture<\/li>\n<li>featuring it in a main dish,<\/li>\n<li>cooking it a different way<\/li>\n<li>adding substance with proteins or grains<\/li>\n<\/ul>\n<p class=\"MsoNormal\">See how the techniques work and you can make up other uses for all your greens.<\/p>\n<h2><strong>Sunday\u2019s One Dish Meal:    Spinach and Sweet Potato Soft Shell Tacos<br \/>\n<\/strong><\/h2>\n<p class=\"MsoNormal\" style=\"text-align:left;\">Makes 10-12 tostadas<\/p>\n<p class=\"MsoNormal\"><em>Spinach has renewed appeal when paired with bright orange sweet potatoes and black beans.<span> <\/span>Make this colorful dish fast enough for weeknights by thinking ahead:<span> <\/span>Microwave or bake some sweet potatoes one night, but cook extra so you\u2019re set for this dish a couple nights later.<\/em><span><em> <\/em> <\/span><\/p>\n<ul>\n<li>1 large red onion (or yellow), diced to about \u00bd \u201c<\/li>\n<li>1 Tbsp. olive oil<\/li>\n<\/ul>\n<p class=\"MsoNormal\">In a large saut\u00e9 pan, heat oil over medium heat until hot but not smoking.<span> <\/span>Add onion and saut\u00e9 about 4-5 minutes, stirring occasionally to prevent burning.<\/p>\n<ul>\n<li>2 tsp. minced garlic (fresh or bottled)<\/li>\n<li>1 tsp. chili powder (more or less to taste)<\/li>\n<li>1 tsp. ground cumin<\/li>\n<li>1 tsp. dried leaf oregano<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Stir into onions, in the order given, and cook just 3-4 minutes, stirring a couple times.<\/p>\n<ul>\n<li>2 med. cooked sweet potatoes (about 1 to 1\u00bd lbs.), peeled and cut into roughly 1\u201d cubes (about 3-4 cups)<\/li>\n<li>1 bunch spinach, stemmed and cut roughly into 2\u201d squares (or 6 to 8-oz. bag pre-washed spinach)<\/li>\n<li>1 15-oz. can black beans, undrained (or black soybeans, for a change)<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Stir gently into onion mixture, in order given, and simmer on low heat for about 10-15 minutes, stirring a few times and adding a little water or broth if necessary to prevent sticking.  While filling simmers, assemble desired toppings and place in small bowls:<\/p>\n<p class=\"MsoNormal\">Optional Toppings:<span> <\/span><\/p>\n<ul>\n<li>Chopped cilantro<\/li>\n<li>Diced avocado<\/li>\n<li>Salsa<\/li>\n<li>Shredded cheddar cheese (or goat chevre would be very nice)<\/li>\n<li>Sour cream<\/li>\n<\/ul>\n<p class=\"MsoNormal\">When filling is done, wrap<\/p>\n<ul>\n<li>10-12 corn tortillas (preferably freshly made)<\/li>\n<\/ul>\n<p class=\"MsoNormal\">in a lightly dampened cloth napkin, cheese cloth or tea towel.<span> <\/span>Microwave 30-60 seconds until soft but not mushy.<span> <\/span>Serve immediately, placing a tortilla on each plate, topped by about \u00be cup filling.<span> <\/span>Roll or eat open-faced.<span> <\/span>Pass optional toppings at the table.<span> <\/span><\/p>\n<p>On the side:<span> <\/span>Plate of jicima sticks and baby carrots, sprinkled with fresh lime and chopped cilantro<\/p>\n<p>Read on for <span style=\"color:#339966;\"><strong>Monday&#8217;s Red, White and Greens Stir Fry:  Super Simple, Very Versatile<\/strong><\/span><\/p>\n<p><!--nextpage--><\/p>\n<h2>Monday&#8217;s Red, White and Greens Stir Fry:  Super Simple, Very Versatile<\/h2>\n<p class=\"MsoNormal\">Serves 4<\/p>\n<p class=\"MsoNormal\"><em>Quick stir-frying plus red peppers and water chestnuts give a pleasant crunch to Asian greens, not to mention some nice color.<span> <\/span>Locavores will want to use red peppers frozen from last autumn\u2019s harvest and raw white scallion bottoms for the water chestnuts.<\/em><span><em> If you can believe it, I ate this for breakfast because I feel better eating lighter food like this first thing (plus, it gets more vegetables into the day.)  But of course it&#8217;s good any time of day.  See the note at the end about adding some protein for a one dish meal. <\/em> <\/span><\/p>\n<p class=\"MsoNormal\">\n<ul>\n<li>\u00bd to 1 lb. Asian greens (e.g., bok choy, mizuna, tatsoi)<\/li>\n<li>1 can sliced water chestnuts, sliced roughly into matchsticks<\/li>\n<li>1 red pepper, diced to \u00bd\u201d<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Prepare veggies and set aside in separate bowls.<span> <\/span>If using bok choy, mizuna or another long-stemmed Asian green, first slice stems on the diagonal, about \u00bd\u201d thick and place in a bowl.<span> <\/span>Chop remaining greens roughly into 1\u201d strips and place in another bowl.<\/p>\n<ul>\n<li>2 tsp. safflower oil<\/li>\n<\/ul>\n<p class=\"MsoNormal\">In a wok or very large saut\u00e9 pan, heat oil over medium high heat until hot but not smoking.<span> <\/span>Add stems of greens, turn heat to high and stir fry about 2 minutes.<span> <\/span>Then add each of the greens, water chestnuts and peppers, one at a time, stir frying about about 2 minutes after each addition.<span> <\/span>As soon as vegetables are crisp tender, remove pan from heat and push vegetables to sides of pan.<span> <\/span>In center of pan, combine:<\/p>\n<ul>\n<li>1 tsp. toasted sesame oil<\/li>\n<li>1 tsp. bottled or fresh minced garlic<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Cook 2-3 minutes from the pan\u2019s residual heat.<span> <\/span>Stir everything to combine.<span> <\/span>Sprinkle with<\/p>\n<ul>\n<li>Soy sauce, to taste<\/li>\n<li>1-2 tsp. additional toasted sesame oil, to taste<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Serve immediately<\/p>\n<p class=\"MsoNormal\"><strong>Options:<span> <\/span><\/strong>Add substance and make it a meal with tofu or cooked, shredded chicken.<span> If using <\/span>tofu, crumble 1 pkg. firm or extra hard and drain of water.<span> <\/span>Before cooking vegetables, brown crumbled tofu in about 1 Tbsp. oil over high heat.<span> <\/span>Remove to a bowl and reserve.<span> <\/span>Just before vegetables are done, stir in tofu or chicken.<\/p>\n<p>Read on for <span style=\"color:#339966;\"><strong>Tuesday<\/strong><strong>&#8216;s Wilted Spinach with Radish Dressing: Simple but Good Enough for Company<br \/>\n<\/strong><\/span><\/p>\n<p><!--nextpage--><\/p>\n<h2>Tuesday&#8217;s Wilted Spinach with Radish Dressing<\/h2>\n<p class=\"MsoNormal\">Serves 4<\/p>\n<p class=\"MsoNormal\"><em>Tired of raw spinach in salads?<span> <\/span>Had enough of it steamed and saut\u00e9ed?<span> <\/span>Then try it somewhere in between.<span> <\/span>Greens are wilted by tossing them with a hot, cooked dressing, which takes off the raw edge but still leaves them slightly crisp.<span> <\/span><\/em><\/p>\n<p class=\"MsoNormal\"><em>As mentioned in &#8220;<a href=\"http:\/\/cookhappylivehealthy.org\/blog\/2008\/06\/16\/radishal-solutions\/\" target=\"_blank\">Radishal Solutions,&#8221; <\/a>the red of radishes is one of the few points of relief in the green world of spring and early summer.<span> <\/span>This recipe puts them to use, adding not only color but also a slightly peppery flavor.<span> <\/span>Mellow it to taste by simply cooking the radishes a little longer.<\/em><span> <\/span><\/p>\n<ul>\n<li>1 bunch spinach (about 3\/4 lb.), big stems removed then torn roughly into 2\u201d squares (or 8 oz. pre-washed spinach)<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Prepare spinach (being sure to wash thoroughly and spin dry in a salad spinner).<span> <\/span>Place in a very large serving bowl that has ample room for tossing salad without spilling.  Set aside.<\/p>\n<ul>\n<li>10-12 radishes, cut in \u00bc\u201d matchsticks<\/li>\n<li>1 large sweet onion, sliced about \u00bc\u201d thick, then cut into 1-2\u201d lengths<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Prepare radishes and onions and set aside in separate bowls.<\/p>\n<ul>\n<li>1 Tbsp. safflower oil<\/li>\n<\/ul>\n<p class=\"MsoNormal\">In a large saut\u00e9 pan, warm oil over medium heat until fairly hot.<span> <\/span>Add onions and saut\u00e9 about 3-5 minutes.<span> <\/span>Add radishes and continue cooking 3 minutes (for a more peppery taste) to 8 minutes (for a mellower taste.)<span> <\/span>While radishes cook, mix dressing in a small jar:<\/p>\n<ul>\n<li>2 Tbsp. toasted sesame oil<\/li>\n<li>\u00bd cup brown rice vinegar<\/li>\n<li>1-2 Tbsp. pure maple syrup, to taste<\/li>\n<li>1-2 Tbsp. stone ground mustard, to taste<\/li>\n<li>Sea salt and freshly ground pepper, to taste<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Stir or shake to combine well.<span> <\/span>When radishes are cooked, pour in dressing and boil gently for 1-2 minutes.<span> <\/span>Taste and add more vinegar, syrup, mustard or salt and pepper, as desired.<span> <\/span>Pour hot dressing over spinach and, using two large forks, toss gently to coat spinach completely.<span> <\/span>Serve immediately, while still hot.<span> <\/span><\/p>\n<p class=\"MsoNormal\"><strong>Option<\/strong>:<span> <\/span><strong>Bacon for Fast Flavor and a Little Crunch<\/strong><span> <\/span>Begin by cooking 2-3 strips lean bacon.<span> <\/span>Cool, cut into small pieces and reserve.<span> <\/span>Pour off all but 1 Tbsp. of the bacon grease and use in place of safflower oil to saut\u00e9 onions.<span> <\/span>Continue with recipe as directed, sprinkling reserved bacon pieces over finished salad.<span> <\/span><\/p>\n<p class=\"MsoNormal\"><strong>On the Side:<span> <\/span><\/strong>With a more-involved vegetable dish like this one, be sure the rest of your meal is super simple, e.g., grilled salmon and brown basmati rice.<\/p>\n<p class=\"MsoNormal\"><strong><span style=\"color:#339966;\">Read on for Wednesday&#8217;s Pasta Frisee<\/span><\/strong><\/p>\n<p><!--nextpage--><\/p>\n<h2>Wednesday&#8217;s Pasta Frisee<\/h2>\n<p class=\"MsoNormal\">Serves 4<\/p>\n<p class=\"MsoNormal\"><em>Sometimes, greens like to step out of the side dish role and be part of a main dish event.<span> <\/span>Frisee, I have been informed by my CSA farmer, has a French pronunciation:<span> <\/span>\u201cfrizay.\u201d Meanwhile, the Wild Oats produce manager informs me that it is part of the endive lettuce group, which falls on the more bitter end of the lettuce spectrum.  However, blanching frisee <\/em><em>(or dunking it into a pot of boiling water) <\/em><em>removes enough zing so it doesn\u2019t overpower but still adds interest.<span> <\/span>Thinly sliced kale, chard or escarole can also be used (although the kale needs to be blanched a couple minutes longer to become tender.)<\/em><\/p>\n<p class=\"MsoNormal\">Fill a large pasta pot about 2\/3 full with hot water.<span> <\/span>Add 2-3 tsp. salt, cover and bring to a boil.<span> <\/span>While waiting for water to boil, prepare sauce:<\/p>\n<ul>\n<li>1 Tbsp. olive oil<\/li>\n<li>1 large sweet onion (or red onion), diced to \u00bd\u201d<\/li>\n<li>2 med. fennel bulbs, diced to about \u00bc to \u00bd\u201d (or 1 bunch green onions, sliced 1\/2&#8243; thick)<\/li>\n<li>6-8 cloves fresh garlic, minced<\/li>\n<li>\u00bc cup pine nuts or slivered almonds<\/li>\n<li>1 sm. to med. red pepper, diced to \u00bd\u201d<\/li>\n<li>1\/3 cup sultanas (golden raisins) or regular raisins<\/li>\n<li>Sea salt and freshly ground pepper, to taste<\/li>\n<\/ul>\n<p class=\"MsoNormal\">In a large saut\u00e9 pan, warm oil over medium heat until fairly hot.<span> <\/span>Add onions and saut\u00e9 about 2-3 minutes.<span> <\/span>Then stir in fennel or green onions, garlic, pine nuts or almonds, red pepper and raisins, one at a time, in the order given, cooking about 1-2 minutes after each addition.<span> <\/span>Remove from heat and reserve.<span> <\/span><\/p>\n<ul>\n<li>1 large bunch frisee, chopped roughly into 2\u201d squares (about 6-8 cups)<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Place in strainer of pasta pot, or a colander that can fit down into pasta pot.<span> <\/span>As soon as water boils, immerse strainer or colander into water and stir frisee down to cover with boiling water.<span> <\/span>Cook just 1-2 minutes, so frisee wilts slightly but doesn&#8217;t lose it&#8217;s color.<span> <\/span>Remove immediately and rinse with cold water.<\/p>\n<p class=\"MsoNormal\">Return water to boiling and add:<\/p>\n<ul>\n<li>12 oz. fusilli (pasta spirals; preferably whole grain brown rice)<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Cook and drain as directed on package. Just before pasta is done, stir frisee into finished sauce along with<\/p>\n<ul>\n<li>1\/2 cup chicken broth<\/li>\n<\/ul>\n<p class=\"MsoNormal\">Heat through, about 5 minutes, but avoid overcooking or greens will wilt and become mushy.<span> <\/span>Serve immediately in pasta bowls over cooked pasta.<span> <\/span>If desired, top with any of:<\/p>\n<ul>\n<li>Freshly grated Parmesan cheese<\/li>\n<li>Goat chevre or feta<\/li>\n<li>Splash of cream<\/li>\n<li>Drizzle of high quality olive oil<\/li>\n<li>Chopped fresh basil<\/li>\n<li>Sprinkle of chili flakes<\/li>\n<\/ul>\n<p class=\"MsoNormal\">\n<p class=\"MsoNormal\">\n<p class=\"MsoNormal\">\n<p><!--nextpage--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you&#8217;re feeling overwhelmed trying to use all the leafy greens that are currently in season, here  are the recipes I&#8217;ve been making the last week.  <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"generate_page_header":"","footnotes":""},"categories":[11,20,23],"tags":[35,45,77,79,147,232,271,362,389,430,432,474,543,544,569,575,629,658],"class_list":["post-16","post","type-post","status-publish","format-standard","hentry","category-what-is-healthy-eating","category-recipes","category-seasonal-eating","tag-add-new-tag","tag-asian-greens","tag-blanching","tag-bok-choy","tag-corn-tortillas","tag-frisee","tag-greens","tag-leafy-greens","tag-mizuna","tag-pasta","tag-pasta-frisee","tag-red-peppers","tag-spinach","tag-spinach-and-sweet-potato-soft-shell-tacos","tag-sweet-potatoes","tag-tatsoi","tag-water-chestnuts","tag-wilted-spinach-with-radish-dressing","masonry-post","generate-columns","tablet-grid-50","mobile-grid-100","grid-parent","grid-50"],"_links":{"self":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/16","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/comments?post=16"}],"version-history":[{"count":0,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/posts\/16\/revisions"}],"wp:attachment":[{"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/media?parent=16"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/categories?post=16"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookhappylivehealthy.org\/blog\/wp-json\/wp\/v2\/tags?post=16"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}