Beet Risotto With Greens

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Ingredients:

• 5 1/2-6 1/2 cups vegetable stock
• 3 tablespoons butter or a mixture of butter and olive oil
• 1/2 cup finely diced onion
• 1 1/2 cups arborio rice
• 1/2 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil or 1 tbls dried
• 2 -3 medium beets peeled grated about 2 cups
• 2 -3 cups greens finely chopped beet chard kale or spinach-stems removed
• salt
• fresh ground black pepper
• 1 lemon grated zest and juice
• 1/2 cup grated parmesan cheese

Steps:

• Bring stock to simmer on stove Heat the butter in a wide pot
• add onion
• and cook over medium heat 3 minutes
• stirring frequently
• Add the rice
• stir to coat it well
• and cook for 1 minute Add the wine and simmer until its absorbed
• then stir in half the parsley
• the basil
• grated beets
• and the chardor other greens
• Add 2 cups stock
• cover
• and cook at a fast simmer until stock is absorbed
• Begin adding the remaining stock in 1/2 cup increments
• stirring constantly until each addition is absorbed before adding the next When you have 1 cup left
• add the beet greens or spinach
• Taste for salt
• season with pepper
• then stir in the lemon zest and juice to taste
• Serve dusted with the Parmesan cheese and the remaining parsley

Cheesy Stuffed Shells

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Ingredients:

• 16 ounces low fat cottage cheese
• 1 10 ounce package frozen chopped spinach thawed well drained
• 1 cup shredded 2% mozzarella cheese divided
• 1/4 cup grated parmesan cheese
• 1 teaspoon italian seasoning
• 20 large pasta shells cooked drained
• 1 26 ounce jar spaghetti sauce
• 1 large tomatoes chopped

Steps:

• Preheat oven to 400F
• Mix cottage cheese spinach 1/2 cup of the mozzarella cheese Parmesan cheese and Italian seasoning until well blended
• Spoon 1 heaping tablespoons of the cheese mixture evenly into each pasta shell
• Combine spaghetti sauce and tomatoes; spoon half of the sauce mixture into 13x9-inch baking dish
• Place shells filled sides up in baking dish
• Spoon remaining sauce mixture over shells
• Cover with foil
• Bake 25 minute or until heated through
• Uncover; top with remaining 1/2 cup mozzarella cheese
• Bake uncovered an additional 2 minute or until cheese is melted

Chili Lime Glass Noodles

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Ingredients:

• 4 ounces cellophane noodles
• 3 1/2 tablespoons hoisin sauce
• 2 tablespoons low sodium soy sauce
• 3 tablespoons lime juice
• 1/2 teaspoon chili-garlic sauce Huy Fong brand recommended
• 1 1/2 tablespoons toasted sesame oil divided
• 1 8 ounce package plain tempeh diced
• 1 12 ounce package button mushrooms trimmed and sliced
• 1 lb baby bok choy thinly sliced on the diagonal
• 2 cups bean sprouts
• 6 green onions thinly sliced
• 2 1/2 tablespoons fresh ginger minced
• 1/2 cup basil chopped garnish
• 1/4 cup roasted peanuts chopped into small pieces garnish

Steps:

• Soak noodles in large bowl of water for 10 minutes Drain and set aside
• Heat 1 1/2 tsp sesame oil in skillet over high heat Add tempeh and stir-fry 4 minutes or until golden on all sides
• Add 1/4 cup water and cook for 2 minutes Transfer tempeh to bowl
• Add remaining sesame oil to skillet Add mushrooms and bok choy and stir-fry 2 minutes Stir in hoisin sauce green onions ginger and tempeh
• Stir-fry 1 minutes Serve topped with basil and peanuts

Creamed Spinach

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Ingredients:

• 1 10 ounce package frozen chopped spinach
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup half-and-half
• 1/2 cup grated parmesan cheese
• 1/4 teaspoon freshly grated nutmeg

Steps:

• Cook spinach according to package directions Drain and set aside
• Melt butter in a medium saucepan over medium heat until it bubbles
• Add the flour and cook stirring constantly until the flour starts to brown
• Add the half amp; half and blend well using a wire whisk if necessary
• Cook stirring constantly until the mixture thickens enough to coat the back of a wooden spoon Reduce heat to simmer
• Add nutmeg and grated parmesan cheese Stir until cheese melts
• Stir in spinach
• Serve immediately

Double Spinach Fettuccine

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Ingredients:

• 8 ounces spinach fettuccine uncooked
• 1 teaspoon vegetable oil
• 1 clove garlic crushed
• 3 cups spinach shredded
• 1 1/4 cups zucchini thinly sliced
• 1/4 cup sunflower seeds toastedunsalted
• 2 tablespoons grated lemons rind of
• 1/2 teaspoon salt
• 15 ounces garbanzo beans cannedrinsed and drained

Steps:

• Cook fettuccine as directed on package; drain
• Heat oil in 10-inch skillet over medium high heat
• Cook garlic in oil stirring occasionally until golden
• Stir in remaining ingredients
• Cook about 2 minutes stirring occasionally until zucchini is tender
• Stir in fettuccine

Elbows With Chickpeas and Escarole

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Ingredients:

• 8 ounces escarole cut in 1 inch pieces
• 1 cup water
• 6 tablespoons olive oil
• 1 tablespoon garlic minced
• 1 tablespoon tomato paste
• 1 19 ounce can chickpeas drained and rinsed
• 1/4 teaspoon black pepper
• 2 cups elbow macaroni
• parmesan cheese

Steps:

• Combine escarole and water in a saucepan Cook covered over low heat until escarole is tender about 20 minutes
• Do not drain Set aside
• In a skillet heat the oil; stir in garlic; saute over low heat until soft and fragrant without browning about 5 minutes
• Stir in the tomato paste until blended Add the chickpeas; stir to coat with oil
• Mash about 1/4 of the chickpeas with the back of the spatula Add pepper Remove from heat
• Cook the macaroni in plenty of boiling salted water Drain
• Briefly reheat the escarole mixture Combine with the elbows Serve with plenty of cheese grated on top

Fresh Spinach and Mushroom Manicotti

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Ingredients:

• 1 8 ounce package manicotti
• 6 ounces fresh mushrooms chopped
• 1 garlic clove minced
• 2 tablespoons extra virgin olive oil
• 1 6 ounce package fresh spinach chopped or 1 10 ounce package frozen spinach chopped thawed and patted very dry
• 2 large eggs
• 1 15 ounce container ricotta cheese shredded
• 1/3 cup fresh basil chopped
• 1 teaspoon salt
• 1 26 ounce jar marinara sauce
• 1/2 cup parmesan cheese fresh and grated

Steps:

• Cook manicotti according to package directions and drain
• Rinse with cold water drain and set aside
• Saut mushrooms and garlic in ht oil in a large skillet over medium heat for 5 minutes
• Add spinach and saute 5 more minutes
• Remove skillet from heat
• Drain any fat off the spinach and garlic
• Stir together eggs ricotta cheese basil and salt in a large bowl add mushroom mixture stirring until blended
• Spread 1 1/2 cups marinara sauce in a lightly greased 13x9-inch baking dish
• Squeeze or spoon spinach mixture into shells
• Arrange stuffed shells in dish
• Pour remaining marinara sauce over the top evenly over shells
• Sprinkle with parmesan cheese
• Bake covered at 350F for 30 minutes
• Uncover and bake for 10 more minutes

Garlic, Chickpea and Spinach Soup

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Ingredients:

• 2 tablespoons olive oil
• 6 garlic cloves crushed
• 1 onion chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 5 cups vegetable stock
• 1/2 lb potato peeled and finely chopped
• 1 15 ounce can chickpeas drained
• 1 tablespoon cornstarch
• 2/3 cup heavy cream
• 2 tablespoons tahini
• 8 ounces spinach shredded
• 1/4 teaspoon cayenne pepper
• salt
• fresh cracked pepper

Steps:

• Heat oil and sautee garlic and onion until soft and translucent
• Stir in the coriander and cumin powders and cook till aromatic
• Pour in stock and add chopped potatoes
• Bring to a boil and simmer 10 minutes add chickpeas and simmer 5 more minutes
• Blend cornstarch with cream tahini cayenne pepper salt and pepper as desired
• Stir into the soup along with the spinach
• Bring to a boil while stirring frequently and let simmer another 2 minutes
• Serve immediately

Green Lentil and Spinach Salad

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Ingredients:

• 1 cup green lentil
• 1/2 lb spinach
• 5 tablespoons extra virgin olive oil
• 1 onion chopped
• 1 lemon
• 2 garlic cloves crushed
• 1 teaspoon ginger
• 1 teaspoon cumin
• 1 teaspoon ground coriander
• salt
• pepper

Steps:

• soak lentils for 1 hour and drain Place in a pan and cover with water and bring to a boil cover and simmer 1 hour or until tender Drain well
• Meanwhile wash the spinach and cut into 1 inch strips Cook in a covered saucepan over moderate heat for 5 minutes or until just tender Heat 2 tablespoons olive oil in a large frying pan and cook onion until softened
• Stir in spinach and simmer 2 minutes Transfer to a serving dish and add drained lentils Make dressing with remaining olive oil juice of 1 lemon garlic ginger and spices Season with salt and pepper Pour over lentils and spinach and toss well Serve warm

Green Salad With Spinach, Artichokes and Avocado

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Ingredients:

• 1 head boston lettuce
• 1/4 lb baby spinach leaves
• 1 large avocado halved pitted peeled thinly sliced
• 1 14 ounce can artichokes drained
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 1 small garlic clove finely chopped
• salt
• fresh ground black pepper
• 1/4 teaspoon dried oregano
• 2 tablespoons parsley finely chopped

Steps:

• Wash and dry all the greens and place in a bowl
• Combine all dressing ingredients in a bowl that will fit the avocado slices and artichokes and mix with a whisk to emulsify
• Toss the avocado and artichoke hearts in the dressing to coat adjust seasoning if needed and leave to marinate for about 30 minutes
• To serve add the avocado artichokes and dressing to the lettuce and spinach leaves and lightly toss
• Serve at once

Kimchi By an Irishman

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Ingredients:

• 2 lbs napa cabbage
• 1/4 lb daikon radish
• 2 green onions
• 2 1/2 tablespoons salt I'm a Himalayan pink fan
• 2 tablespoons sugar
• 6 garlic cloves
• 2 tablespoons ginger
• 1/2 cup korean red pepper powder adjust to taste
• 1 tablespoon fish sauce adjust to taste

Steps:

• Cut cabbage in one inch bands Separate leaves Place in large bowl Sprinkle with 2 T of salt save 1/2 T for final mix and mix salt in well making sure every leaf gets some Cover and let sit for 6 hours or so until cabbage is wilted Rinse well
• After wilting I like to sift through and break in half vertically some of the larger thicker pieces of cabbage from closer to the base of the leaves Not required but I think it makes for a better balanced final product
• Cut Daikon into matchstick pieces 1 to 2 inches long Chop green onions across in bands or lengthwise in strips as preferred Mince garlic and ginger I usually do this preparation while the cabbage is wilting
• Mix everything in bowl then pack semi-tight in jars and put on lids
• Store in cool dark place Check daily after 3 days continuing to check periodically until fermented to your taste Could take a week or so Refrigerate when down Keeps well in the refrigerator for a couple of weeks
• The preparation time listed is in reference to the actual hands-on labor It does not take into account the wilting time or of course the fermentation time

Leaf Salad

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Ingredients:

• 3 cups iceberg lettuce
• 2 cups green cabbage
• 2 cups red cabbage
• 2 cups spinach
• 1 cup mayonnaise or 1 cup Miracle Whip
• 1/2 cup honey
• 1/4 teaspoon fresh pepper
• 1/4 teaspoon salt I use sea salt
• i use a small can of drained mandarin oranges to the dressing also great are using nuts such as almonds real or walnuts we also like bacon bits real

Steps:

• Wash and tear up lettuce into bite size and put in large bowl
• Wash and chop into bite size both red and green cabbage and add to lettuce
• Wash and tear spinach into bite size chunks and add to lettuce cabbage mixture
• Toss and refrigerate until ready to serve
• Dressing
• Mix in a bowl mayo and honey
• Add salt and pepper
• When ready add dressing to salad and serve

Lemony Light Waldorf Salad

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Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Lentils and Spinach

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Ingredients:

• 1 1/4 lbs chopped fresh spinach or 1 1/4 lbs frozen chopped spinach
• 1 medium onion sliced in half rings
• 5 tablespoons oil
• 2 minced garlic cloves
• 1 cup red lentil
• 1 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon black pepper

Steps:

• heat onion and garlic for 2 min
• add lentils and 3 cups water and bring to a boil
• cover and simmer on low for 25 min
• add spinach salt cumin and bring to simmer for another 5 minutes

Miso Mustard Greens

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Ingredients:

• 1 bunch turnips or 1 bunch other greens
• 2 tablespoons white miso
• 1 tablespoon mustard powder
• about 1 tbsp mirin or cooking water to smooth the sauce

Steps:

• Boil greens until done to your liking drain and chop
• mix this sauce together until smooth and mix in with the chopped greens
• This much mustard powder makes it very hot You could cut back

Olive and Sun-Dried Tomato Tapenade With Endive Leaves

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Ingredients:

• 3 8 ounce cans pitted black olives drained
• 3/4 cup sun-dried tomato packed in oil
• extra virgin olive oil
• 3 heads endive about 1/2 pound

Steps:

• In the bowl of a food processor add the olives sun-dried tomatoes and the olive oil it was packed inches Pulse until smooth but still chunky
• Add more extra-virgin olive oil if mixture is too dry Spoon into a serving bowl If not serving immediately cover tightly with plastic wrap and refrigerate up to 2 days Be sure to bring it to room temperature and to mix it thoroughly before serving
• Gently pull off the leaves from the endive being careful not to tear the leaves Wash thoroughly with cold water and dry completely
• Place the bowl of tapenade in the center of a large platter Decoratively circle the tapenade bowl with the endive leaves working your way to the rim of the platter

Orange Sesame Broccoli

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Ingredients:

• 1 medium orange
• 1 tablespoon canola oil
• 4 cups broccoli florets
• 1 tablespoon minced fresh ginger
• 1 garlic clove minced
• 1 tablespoon soy sauce or 1 tablespoon nama shoyu
• 1/2 teaspoon sesame oil
• 2 teaspoons sesame seeds

Steps:

• Grate 1 tsp orange peel from the orange and squeeze 1/4 cup juice
• Heat the oil over medium high heat in a large skillet until hot
• Add the broccoli and cook for about 5 minutes stirring occasionally
• Add ginger garlic and orange peel and cook 1 or 2 minutes longer until the veggies are tender crisp
• In a small bowl mix soy sauce sesame oil and orange juice; add to skillet and cook 30 seconds
• Sprinkle with sesame seeds and serve immediately

Pan-Fried Spinach Ravioli

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Ingredients:

• 16 ounces spinach
• 5 tablespoons extra virgin olive oil
• 1 onion finely chopped
• 4 ounces chive onion cream cheese or 4 ounces cream cheese softened
• 1/2 cup finely grated parmesan cheese plus more for serving
• salt and pepper
• 1 -2 pinch crushed red pepper flakes
• 48 wonton wrappers from a 12-ounce package
• 1 1/2 cups store-bought tomato sauce mushrooms warmed for serving
• chopped parsley for sprinkling

Steps:

• In a large skillet bring 1 cup water to a simmer over medium heat
• Add the spinach and cook until wilted about 3 minutes; drain rinse until cool then squeeze dry
• Chop and transfer to a medium bowl
• Using the same skillet add 1 tablespoon olive oil the onion amp; crushed red pepper flakes if using and cook stirring over medium high heat until softened about 5 minutes
• Stir into the spinach along with the cream cheese parmesan and 1/2 teaspoon pepper
• Lay 12 wonton wrappers on a work surface; place 1 tablespoon of the spinach filling in the center of each
• Working with 1 at a time moisten the edges with water and lay another wrapper on top; seal the edges pressing out any air
• Repeat with the remaining wrappers and spinach filling
• Using the same skillet bring 3/4 cup water 2 tablespoons olive oil and a pinch of salt to a boil
• Add 12 ravioli cover and cook until tender about 3 minutes; transfer to a platter
• Repeat with the remaining ravioli 2 tablespoons olive oil more water and another pinch of salt
• Spoon the tomato sauce over the ravioli and sprinkle with parsley and parmesan

Red Pear Salad

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Ingredients:

• 2 firm ripe red pears unpeeled thinly sliced
• 1 cup carbonated lemon-lime beverage I used Hansen's Key Lime Natural Soda or 1/2 cup fresh lime juice
• 4 cups fresh baby spinach leaves washed and dried
• 2 green onions thinly sliced
• 1/2 cup crumbled feta cheese
• 1/2 cup pine nuts or 1/2 cup walnuts toasted
• raspberry vinaigrette dressing

Steps:

• Place the sliced pears in a non-reactive bowl along with the soda or lime juice Toss to coat well to keep the pears from oxidizing turning brown
• Place the washed baby spinach leaves in a salad bowl Add the green onions feta and nuts NOTE Do not add the nuts to the salad until just before serving
• Drain the pears and discard the liquid
• Add the drained pears to the salad bowl and toss to blend
• Serve salad with raspberry vinaigrette on side

Sauersprouts

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Ingredients:

• 2 heads cabbage
• 5 -10 Brussels sprouts chopped
• 2 whole onions sliced into thick slices
• 5 garlic cloves crushed
• 2 -3 tablespoons salt

Steps:

• In food grade plastic bucket or large crock like the ceramic insert to your crock pot grate 1 of the cabbages Add chopped Brussels sprouts and thoroughly mix
• Sprinkle 1 to 1 tablespoons salt evenly over the cabbage
• Toss in the onions Add the crushed garlic
• Grate second cabbage and add it to the crock with the rest of the salt
• Using your hands crush the mixture until liquid comes out of the cabbage freely
• Place a clean plate on top of the kraut then a clean weight such as clean rocks or a bag of water on top of the plate Cover with a towel and lid; check it after 2 days
• Clean off the scum repack and check every three days
• In about a week the kraut should be ready Dont worry if the garlic turns blue it happens

Savory Organic Golden Beets With Greens

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Ingredients:

• 1 garlic clove
• 2 cups water
• one bunch beet with the tops red or yellow 3 medium sized beets
• 1/2 teaspoon salt
• 1/2 limes or 1/2 lemon

Steps:

• Clean and dice beets
• Clean green tops of beets
• Crush and chop the garlic clove
• Add the beets garlic salt into a HOT fry pan There is no need for oil because you are trying to braise the beets to keep the flavor
• Turn the heat down to medium once the beets start to brown add the water until the beets are soft and can push a fork into them - about 20 minutes The water will evaporate down chop and add the greens and squeeze the lemon or lime into the dish cover and cook on medium heat until wilted Serve right away and enjoy

Soft Goat's Cheese Salad With Pecans

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Ingredients:

• 3 ounces mixed salad greens of your choice
• 1 ounce chopped fresh herb chervil and chives
• 3 ounces goat cheese
• 1 ounce pecans roughly chopped
• 1 teaspoon diijon mustard
• 4 tablespoons red wine vinegar
• 8 tablespoons olive oil
• 1 pinch salt and pepper

Steps:

• Cover a plate with the salad mix
• scatter with herbs if using
• drizzle with a little vinaigrette and dot with the goats cheese over the top
• Put the pecans in a grill pan and toast under a hot grill pan for 1-2 minutes until they smell delicious and are lightly browned Watch them carefully
• as they burn quickly
• Remove the pecans from the heat as soon as theyre ready and toss over the top of the salad and serve at once

Spinach and Pear Summer Salad

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Ingredients:

• 1 punch fresh spinach leaves
• 2 ripe Anjou pears
• 5 table spoons pine nuts
• 4 ounces feta cheese crumbled
• 1 red onion thinly sliced
• 2 lemons juice of fresh
• balsamic vinaigrette to serve

Steps:

• Gently wash spinach leaved under cold water
• Drain spinach leaves
• Cut pear in half and remove core and seeds
• Thinly slice pears and sprinkle with lemon juice to avoid turning brown
• Peel and very thinly slice onions
• Crumble feta cheese
• In a large bowl place torn spinach leaves
• Arrange thin pear slices and onion ontop of the spinach
• Gently crumble feta cheese over spinach pears and onion rings
• Finally toss pine nuts over the entire salad
• Serve with a good quality balsamic vinaigrette
• Delicious with fresh fish or simply as an entree

Spinach Stuffed Tomatoes Meat Optional

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Ingredients:

• 4 medium-large tomatoes
• 2 cups frozen spinach
• 1/2 medium onion chopped
• 3 garlic cloves
• 1 cup cooked chicken chopped
• 1/2 cup seasoned dry bread crumb
• 1/4 cup parmesan cheese
• 1/2 cup plain fat-free yogurt I use Fage 0% greek yogurt or 1/2 cup sour cream I use Fage 0% greek yogurt
• 1 5 g packet Sazon Goya seasoning
• salt and pepper

Steps:

• Preheat oven to 350 degrees
• Cut tops off tomatoes hollow out with a spoon
• Sprinkle the interior of the tomato shells with kosher salt turn over onto paper towels Let sit 15 minutes This is to draw out the water in the tomatoes so theyre not soggy
• In the meantime cook spinach until heated through I microwave mine and drain excess liquid Saute onion and garlic until soft
• In a large bowl mix together the spinach onion garlic chicken breadcrumbs parmesan yogurt Sazon salt and pepper
• I like my tomatoes salty so I just fill them with the mixture at this point If you prefer less salt rinse the salt out of the tomato shells and lightly pat dry before filling Sprinkle tops with a little more breadcrumbs and parmesan cheese if desired
• Arrange in a non-stick baking pan and bake for 15 minutes Broil for 2 more minutes to crisp up the breadcrumbs

Tuscan Kale Chips

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Ingredients:

• 12 large tuscan kale leaves rinsed dried cut lengthwise in half center ribs and stems removed
• 1 tablespoon olive oil
• salt and pepper

Steps:

• Preheat oven to 250F Toss kale with oil in large bowl Sprinkle with salt and pepper Arrange leaves in single layer on 2 large baking sheets
• Bake until crisp about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves Transfer leaves to rack to cool