Sauted Spinach with Garlic and Red Pepper

2 TBSP olive oil

2 garlic cloves, chopped

2 pinches red pepper flakes

2 bunches tender spinach, stems removed, leaves blanched

salt

juice of 1/2 a lemon or a few TSP red wine vinegar

1. Heat the oil with the garlic and pepper flakes ina wide skillet over medium-high heat until the garlic begins to color. Add the cooked spinach and toss to coat it with the oil.

2. Ad 1/2 cup water and cook until its absorbed and greens are heated through. Season with salt and a litte lemon juice or vinegar.

Steamed Chard with Candied Gingers

3/4 lb chard

salt and pepper

1 tsp olive oil

some grated lemon and/or orange zest

lemon juice to taste

chopped candied ginger

1. Remove stems from chard, roll chard leaves up, slice lengthwise and then corsswise into 1/2 inch strips, wash well in salad spinner. Chop stemps, put in steamer first, top with leaves and steam for 5-10 minutes. Toss chard with seasonings. Serve warm or at room temperature.

The best winter veg coleslaw

2 carrots, peeled
1 bulb of fennel, trimmed
at least two of the following: 3-4 radishes; 1 light-colored beet, peeled; 1 turnip; 1/2 small celeriac,
peeled
14 oz red/purple cabbage
1/2 a red onion, peeled
1 shallot, peeled
1 lemon
extra virgin olive oil
a handful o fresh herbs (use mint, fennel, dill, parsley, and chervil)-leaves picked and chopped
1 cup plain yogurt
2 tbsp mustard
seat salt and freshly ground pepper

Shred the carrots, fennel and your choice of the radishes, beets, turnip or celeriac on a mandolin, or use the julienne slicer on your food processor. Put the veg into a mixing bowl. Slice the cabbage, onion and shallot as finely as you can and add to the bowl. In a separate bowl, mix half the lemon juice, a glug of extra virgin olive oil, the chopped herbs, yogurt and mustard. Pour this dressing over the veg and mix well to coat everything. Season to taste with salt and pepper and the rest of the lemon juice if you like.

From: Jamie at home: Cook Your Way to the Good Life by Jamie Oliver

Our notes: This really is the best, we have tried this recipe with pretty much any combination of substitutes and it is still our favorite. Great with honey and yogurt- adding apples is great too!

Kale and Mushrooms with Creamy Polenta

1 1/4 lbs kale, stemmed, cut into 1-inch pieces

4 cups whole milk
3 1/2 cups water
2 cups polenta
1/2 tsp salt
3/4 tsp ground black pepper

4 oz. pancetta (Italian bacon) or bacon, coarsely chopped
4 oz. mushrooms (such as crimini, oyster, and stemmed shitake), sliced
4tbsp extra-virgin olive oil, divided
1 garlic clove, minced
1/2 large yellow onion, minced
1 stalk celery
1/2 cup low-salt chicken broth
2 tbsp chopped fresh thyme
1 tbsp grated lemon peel

Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. using slotted spoon, transfer pancetta to paper towels. Add mushrooms, onions and 2 tbsp olive oil to drippings in skillet. Saute until mushrooms are tender, about 6 minutes. Stir in kale, celery and pancetta. add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, an d 2 tbsp oil. Season to taste with salt and pepper.

Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.

Modified from a recipe found in Bon appetit Feb 2006 via epicurious.com

4tbsp unsalted butter
2/3 cup freshly grated Parmesan cheese

Orzo with Summer Squash and Toasted Hazelnuts

1 1/2 cups orzo (10 oz)
3 tbsp butter
3 tbsp olive oil
1 finely chopped shallot (0r use leeks or half a sweet onion)
2 medium zucchini cut into 1/3 inch dice
2 medium yellow squash, cut into 1/3 inch dice
1 tsp salt
black pepper to taste
3/4 cup hazelbuts, toasted, loose skins rubbed off and coarsely chopped
1/2 cup chopped fresh flat-leaf parsely
1/2 cup chopped fresh basil
2tsp finely grated lemon zest

Cook orzo in a pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in colander. While orzo is cooking, heat butter and oil in a deep 12 inch heavy skillet over moderately high heat until foam subsides, then saute until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved cooking water. Season with salt and pepper. Serve warm or at room temperature.

from Gourmet, August 2003 via www.epicurious.com

Watermelon Lemonade with Berries

Perfect on a hot summer day!

2 cups seeded, cold watermelon chunks
1/2 cup frozen raspberries or strawberries
1/2 cup chilled lemonade
1 to 2 tbsp sugar or honey to taste
8 to 10 ice cubes

Place all ingredients in a blender and blend well. Pour into large, frosty mugs.

Serves 2.

Sauted Kale with Kohlrabi

1 1/4 lb peeled kohlrabi bulbs
1/2 tsp grated lemon zest
2 tbsp fresh lime juice
1/4 cup olive oil, divided
2 lbs (2 bunches) kale, stems and rins removed
5 cloves garlic, finely chopped
1/3 cup roasted pistachios, finely chopped

Slice kohlrabi very thinly. Whisk together in large bowl lime zest and juice, 2 tbsp olive oil, 1/2 tsp salt and pepper each. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tbsp olive oil in a heavy 12 inch skillet over medium-high heat until it shimmers. Saute garlic until pale golden, about 30 seconds. add kale by the handful, turning and stirring with tongs and adding more kale as the volume reduced in the skillet. When all the kale is wilted, saute with 1/2 tsp salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss with kohlrabi and dressing and serve.

Sizzling Halloumi Cheese with Fava Beans and Mint

Another fun fava bean recipe from epicurious.com

1 1/4 pounds fresh fava beans, shelled
1 1/4 cup fresh peas, shelled
3 tbsp extra virgin olive oil
2 tbsp fresh mint plus several sprigs for garnish
1 tbsp grated lemon peel
3 8 1/2 oz Halloumi Cheese, each cut lengthwise into 7 pieces, rinsed and patted dry
2 tbsp fresh lemon juice
6 pepperoncini
1 lemon, cut into six wedges

Blanch fava beans in boiling salted water for 2 minutes. Transfer to ice water. Peel fava beans. Blanch peas in boiling water until just tender, about 3 minutes. Using slotted spoon, transfer peas into ice water; cool. Drain peas.

Place fava beans, peas, 2tbsp mint, olive oil and lemon peel in large skillet. Cook over medium heat until warmed through, stirring frequently, about 3 minutes. Divide mixture onto 6 serving plates.

Heat large non-stick skillet over medium heat. Add cheese slices and fry until golden, about 1 minute on each side. Arrange 3 slices atop vegetables on each plate. Drizzle with lemon juice, top with pepperoncini and garnish with mint sprigs and lemon wedges. Serve immediately.