Making Kale a Kitchen Friend
New Ideas for Old Favorites

Mid Summer Upon Us

Requested Locally Grown Lunch @ the Chesapeake Bay Foundation
Farm Pizzette

1 sheet puff pastry (freezer department-Pepperidge Farm makes the most wellknown)
4 ounces local Goat cheese (Firefly Farms has a fabulous one)
1/2 cup ricotta cheese
2 cloves garlic, minced
Thinly sliced summer squash and multi colored tomatoes
assorted chopped fresh herbs

Preheat the oven to 375 degrees.

Unfold the puff pastry and place it on a sheet pan. Mix the goat cheese, ricotta and garlic and spread over the puff pastry. Spread the vegetables over the top.

Bake the pizzette untilo the vegetables are soft and browned. Sprinkle with the fresh hers just before serving

Roasted Vegetable Panzanella
Serves 6-8

This version of the Italian classic is an irresistible mix of crusty-chewy bread cubes and colorful roasted vegetables, all bathed in a lusty balsamic vinaigrette. Be sure to use a good-quality French-style baguette, as a lesser bread won't keep its texture.

1 large garlic clove
1/2 cup plus 3 tablespoons extra-virgin olive oil
3 (12-inch) lengths of crusty baguette, cut into 1-inch cubes (12 cups)
3/4 lb cherry tomatoes, halved
1 teaspoon salt
1/2 teaspoon black pepper
1 lb green beans, trimmed and halved crosswise
3 tablespoons balsamic vinegar (preferably white)
3 tablespoons capers (packed in brine), rinsed, drained, and chopped
1/2 teaspoon sugar
1 (19-oz) can cannellini beans or chickpeas, rinsed and drained
1 lb lightly salted fresh mozzarella, cut into 1/3-inch dice
3/4 cup chopped fresh basil
preparation
Arrange oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Mince and mash garlic to a paste with a pinch of salt using a large heavy knife, then transfer to a small bowl and add 1/2 cup olive oil in a slow stream, whisking until combined well. Put bread cubes in a large bowl and drizzle with 3 tablespoons garlic oil, tossing to combine, then divide bread between 2 large shallow baking pans, arranging in 1 layer. Toast in oven, stirring once or twice, until golden, 10 to 12 minutes. Leave oven on.

Gently toss tomatoes with 1 tablespoon oil (not garlic oil), 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl, then arrange in 1 layer on a large shallow baking pan. Toss green beans in same bowl with remaining 2 tablespoons oil and 1/4 teaspoon salt and 1/8 teaspoon pepper, then arrange in 1 layer in another large shallow baking pan. Roast vegetables, switching position of pans halfway through roasting and shaking pans once or twice, until tomatoes are very tender but not falling apart and beans are just tender and browned in spots, 12 to 16 minutes. Cool vegetables in pans until ready to assemble salad.

While vegetables roast, add vinegar to remaining garlic oil along with capers, sugar, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper and whisk to combine well.

Put green beans, tomatoes (along with any pan juices), toasted bread, beans, mozzarella, and basil in a large bowl, then drizzle with dressing and stir to combine well. Let stand 10 to 15 minutes at room temperature to allow flavors to develop, then stir just before serving.

Exotic Jade Soup
Serves 4 to 6
4 dried shiitake mushrooms
1 cup boiling water
6 cups vegetable stock (canned or homemade)
1 1/2 tablespoons grated fresh gingerroot
1 1/2 cups thinly sliced carrot rounds
1 1/2 cups thinly sliced leeks or onions
6 lightly packed cups chopped exotic spring greens (dandelion, watercress, sorrel, lamb's-quarter, or purslane, to name a few); for better flavor, use at least two or three kinds of greens
2 cups sliced Clagett summer squash

1 cake soft or silken tofu, cut into 1/2-inch cubes 
Soy sauce to taste
Minced scallions or chives 
Sesame oil
Place the mushrooms in a heatproof bowl, cover with the boiling water, and set aside for 10 minutes.
Heat the stock and add the gingerroot, carrots, and leeks or onion. Simmer for 5 minutes, then add the greens and cook for 5 to 10 minutes, until the vegetables are tender but still somewhat firm.
Drain the mushrooms and add their soaking liquid to the soup. Thinly slice the mushroom caps and add them to the soup along with the tofu. Heat for 5 minutes. Add soy sauce to taste.
Garnish each serving with scallions or chives and a few drops of sesame oil.

Chenopodium album: also called lamb's quarters, white goosefoot, fat hen. This is a common weed that is one of those marvelous wild plants that's completely edible, delicious and nutritious. Use it where you would spinach, raw or cooked.
It can be eaten raw in salads, pasta salads on sandwiches or use in soups or stir-fry. Steam it like spinach and serve like a side dish or put in an omelet or lasagna. It is quite versatile as a garnish and the mild flavor blends well with other vegetables.
Lamb's-quarters Spread
Makes 2 1/2 cups
adapted From THE WILD VEGETARIAN COOKBOOK
Lamb's-quarters greens are better than spinach, a close relative, both for flavor and nutrition. And it contributes greatly to the flavor of this spread. Serve it with slices of cucumber, raw fresh turnip, carrots, snopeas or beans and of course...crackers & bread items
2 cloves garlic, peeled
1 small red or white onion, peeled
2 cups lamb's-quarters leaves
1 ripe avocado, peeled and pitted (I didn’t have one so I used 1/3 cup olive oil)
1/2 cup toasted nuts (I used almonds, the original called for 1 cup walnuts)
1/3 cup pitted kalamta olives (the original called for: One 6-ounce jar low-sodium pitted olives, drained)
3 tablespoons hedge mustard leaves or seed pods(I left this out)
2 tablespoons mellow (light-colored) miso
1 tablespoon chili paste or 1 teaspoon cayenne pepper, or to taste
Chop the garlic in a food processor or by hand.Add the onion and chop.
Add the remaining ingredients and process or chop until finely chopped but not pureed.
Lamb's-quarters Spread will keep, tightly covered, in the refrigerator for 5 to 7 days.


LAMBS QUARTER SOUP (SOUPE AUX POULET GRAS) :
3 tablespoons butter
2 or 3 med. size onion slices
3 tablespoons flour
1 1/2 tsp. salt
Few grains pepper
3 cups milk
About 2 c. cooked, young lambs quarters, chopped lightly and cooking liquid
Cook up onions in butter til wilted, add flour and cook up til mixture browns a bit. Add S & P. Cook for a few minutes over medium heat. Add milk and lambs quarters. Then heat gently and eat 'chunky' or whirl with an immersion blender or in a food processor. Simple and yummy. If you don't want to use 3 Cups milk, you can use vegetable or chicken broth and a potato or two.
------------------
Lamb's Quarter Quiche
1 9" unbaked pie crust
1/2 t Salt
4 c Young lambs quarter leaves -cut up
3 Eggs
1 3/4 c Milk
1/4 c Chopped onion
2 cups Grated Natural Swiss-cheese (8 oz)
2 tablespoons butter
1 tablespoon flour
Partially bake pie crust at 450 degrees for 5-7 min. or until light brown. Reduce heat to 325 degrees. Cook onion and leaves until tender and limp. Stir in flour and salt. Beat together eggs and milk; add vegetables. Sprinkle cheese in pie shell; pour in eggs. Bake 40-45 min. or until knife comes out clean when its inserted off center. Let stand 10 min. before serving.
----------
Steamed Lambsquarters
I found this:
Tribal Affiliation : German-American White Folk
Orgin of Recipe : Offered by Carla J. Striegel... who learned this from learned through an urge to live simply and organically.
Type of Dish : Contemporary & Traditional
* Water
* Olive Oil
* As much Lamb's Quarter (Chenopodium species) as you'd like to eat.(a large, double handful makes a nice side serving per person)
* Fresh Minced Garlic
* Bragg
Directions
Lamb's Quarter is a common, non-native weed in waste places. If you are lucky, it grows in your garden. Although this recipe is really not too exciting for someone already familiar with this excellent green, I couldn't help but share it with those who have never tried it. It is my absolute favorite vegetable.
Gather any of the tender leaves and stalk--I prefer to let some keep growing in my garden and keep its tender shoots well trimmed. It is also nice to use the small plants that you have just weeded from around your "garden plants".
Steam these greens for several minutes (less than ten minutes, because you do not want them mushy).
Remove the greens from the steamer and place onto serving dish.
Pour a dash of olive oil onto each serving.
Top with minced fresh garlic and a bit of Bragg's.
Voila, you have the best meal this world could offer!
Note: Lamb's Quarter is a very common "weed" that is extremely nutritious. The seeds are also edible. To learn more about the plant, look in almost any book about wild edibles.

Requested Locally Grown Lunch @ the Chesapeake Bay Foundation
Farm Pizzette

1 sheet puff pastry (freezer department-Pepperidge Farm makes the most known
4 ounces local Goat cheese (Firefly Farms has a fabulous one)
1/2 cup ricotta cheese
2 cloves garlic, minced
Thinly sliced summer squash and multi colored tomatoes
assorted chopped fresh herbs

Preheat the oven to 375 degrees.

Unfold the puff pastry and place it on a sheet pan. Mix the goat cheese, ricotta and garlic and spread over the puff pastry. Spread the vegetables over the top.

Bake the pizzette untilo the vegetables are soft and browned. Sprinkle with the fresh hers just before serving.

Kid-Friendly Spinach and Kale Turnovers

We’ve often found says the founding guru from Vanns Spices that those sweeter spices-nutmeg, cinnamon will make vegetables more palatable for the little tykes. As with most recipes for spinach or kale, Swiss chard can be used as well...and a chopped garlic scape can be used in place of a garlic clove.
2 teaspoons olive oil 
1 cup chopped onion 
1 garlic clove 
3 cups chopped kale (about 1 small bunch) 
6 ounces or so spinach, stems removed and chopped 
1/2 teaspoon black pepper 
1/4 teaspoon salt 
1/8 teaspoon ground nutmeg 
3/4 cup (3 ounces) crumbled feta cheese 
1 11.3-ounce can refrigerated dinner roll dough (such as Pillsbury) or whole wheat pizza dough 
Cooking spray 
2 1/2 tablespoons grated fresh Parmesan cheese
Preheat oven to 375 degrees F. Heat olive oil in a large skilled over medium-high heat. Add onion, sauté 10 minutes or until tender and lightly browned. Add garlic, sauté 2 minutes. Add kale and spinach, sauté 8 minutes or until kale is tender. Stir in pepper, salt and nutmeg. Remove from heat, cool slightly and stir in feta.
Separate dough into 8 pieces. Roll each dough piece into a 5-inch circle. Spoon about 1/3 cup kale mixture on half of each circle, leaving 1/2 inch border. Fold dough over kale mixture until edges almost meet. Bring bottom edge of dough over top edge, crimp edges of dough with fingers to form a rim.
Place turnovers on a baking sheet coated with cooking spray. Lightly coat turnovers with spray and sprinkle each turnover with about 1 teaspoon cheese. Bake at 375 degrees F. for 18 minutes or until golden brow

LAVENDER ICE CREAM 
Refreshing and delicate this is a recipe which uses the purest of ingredients. Look for the explanation of agave at the end of the recipe. Use can trade it for honey.
2 cups raw milk (or pasteurized whole milk)
2 cups. heavy cream
1 cup Agasweet lavender agave syrup
1 teaspoon. dried lavender
7 egg whites*
¾ cup peach puree (optional)

Combine milk and heavy cream in medium saucepan with dried lavender; bring to a boil, then allow to steep for 15 minutes. Strain and return milk and cream and bring back to a boil.

Whisk together egg whites with agave syrup, then pour ½ in the milk/cream mixture in a slow, steady stream, whisking all the while.

Combine egg mixture with milk/cream in saucean over low heat and continue whisking until the custard thickens—this will take a bit longer with the egg whites. If you have a thermometer, note that the custard will be sufficiently cooked and set at 85º Celsius.4. Remove custard from heat, strain into another bowl and cool down in an ice bath.

 When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions, but it’s best to hold the custard overnight in the refrigerator before spinning so that the components can meld together.

Before storing the ice cream, fold in the peach puree to create a “ripple” effect, then eat immediately or allow to set up in the freezer for at least two hours.
This ice cream can be stored for up to a week, although it’s best when eaten within two days of spinning.

* egg whites create a lighter-tasting product, with the same body as a custard-based ice cream
What is Agave Nectar?
Agave Nectar is a natural caloric sweetener with the lowest glicemic index obtained from the Agave plant that can be used to sweeten any type of beverage or food. Agave Nectar comes from the Agave Plants. The plants are in the same family as the Blue Agave, from which tequila is made.
Agave Nectar as a Sweetener
Only recently has it come in use as a sweetener. It has a low glycemic level and is a delicious and safe alternative to table sugar. Unlike the crystalline form of fructose, which is refined primarily from corn, Agave Nectar is sweet in its natural form.
This nectar does not contain processing chemicals. Even better, because it is sweeter than table sugar, less is needed in your recipes and meals. It can be most useful for people who are diabetic, have insulin resistance (Type II, non-insulin dependant) or are simply watching their carbohydrate intake.

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