From Better Eating For Life, Step Seven: Got Calcium?”
Long-time co-op member and friend Suzy Hilliard was kind enough to share this recipe with us. Suzy warns that you’ll need a large pot for the greens!
From Better Eating for Life, Step Six: Nibble Your Way to Great Nutrition
Preheat oven to 400ºF. Spray a large baking pan with non-stick baking spray (olive oil or butter flavor works well).
Risotto is the perfect canvas for seasonal produce. And, it’s easy to make once you’ve got the routine down. In the spring, make Asparagus & Morel Risotto. In summer, stir in arugula & cooked shrimp. For the fall, add cooked butternut squash & rosemary. In winter, serve Raddiccio & Pancetta Risotto.
From Better Eating For Life, Step One: Eat Whole Grains
Use your food processor to quickly and safely shred the veggies.
1 large bunch broccoli, shredded
1 small red onion, thinly sliced
1/2 cup jicama, shredded (substitute water chestnuts)
2 carrots, shredded
For the dressing:
1/4 cup low-fat plain yogurt
1/4 cup reduced-fat mayonnaise
3 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon salt, or to taste
Freshly ground pepper, to taste
4 slices bacon, cooked & crumbled (optional)
First make the dressing. Whisk yogurt, mayonnaise, vinegar, sugar, salt and pepper in a large bowl.
Braising is very similar to stir-frying or sautéing. The big difference is the addition of some sort of liquid to the pan. Other great combinations with squash include white wine, broth or pear nectar.
Peel the squash with a vegetable peeler. Cut lengthwise in half and remove seeds. Slice into half rings. Heat butter or oil in a sauté pan on medium heat. Add squash slices, spacing them evenly apart in the pan. Allow squash to brown slightly.
“Here’s a sweet, modern twist to this traditional southern ‘soul food’ favorite. Bryant Terry of the Park Slope CSA in Brooklyn, New York….submitted this recipe.”
1 large bunch collard greens
Coarse sea salt
½ tablespoon extra-virgin olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges
Remove the stems for the collards and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.
1/2 cup ghee (aisle 3)
1 yellow onion, chopped
1 tablespoon curry powder
1 cup cashews, coarsely chopped
1/2 cup shredded coconut
2 cups unsweetened coconut milk
2 cups vegetable broth
8 Asian eggplants
1 cinnamon stick
1 dried red chile (optional)
1/2 lemon, juiced
Mint leaves, for garnish
Heat 1/4 cup of the ghee in a large pot over medium heat, add the onions and sprinkle with the curry powder. Cook and stir for a few minutes until the onions are soft. Add the cashews, shredded coconut, coconut milk, and vegetable broth.
Find this recipe and more in Deborah Madison’s Local Flavors: Cooking and Eating from America’s Farmers’ Markets.