2007 - Week 1
Sage-Zucchini Patties
2 med. zucchini, shredded
½ tsp. sea salt
3 garlic cloves, minced
3 fresh sage leaves, minced
6 Tbsp. spelt or wheat flour
3 Tbsp. olive oil
Squeeze liquid from shredded zucchini. Combine zucchini with next four
ingredients, and form into patties. Heat olive oil in skillet (preferably
cast iron), and fry the patties, flipping until both sides are golden
brown. Makes 4-5 patties.
Swiss Chard Patties
1 ½ cups cooked, swiss chard leaves, (or beet greens, or kale) drained
well ½ cup Italian seasoned bread crumbs ½ cup grated parmesan or
romano cheese 1 egg, lightly beaten 2 Tbsp. olive oil
Chop up the cooked swiss chard. Mix in with the next three ingredients.
Form into patties, and fry in the heated olive oil, flipping until golden
brown on both sides. Serve plain or on buns as burgers. Makes 5-6
patties.
Arugula Salad with Beets and Feta Cheese
2 med. beets, boiled until a fork easily goes in it (about an hour),
sliced into strips 1 bunch arugula, rinsed and patted dry with paper
towels Feta cheese Walnuts, chopped
Dressing
¼ cup olive oil
½ lemon
¼ tsp. powdered mustard
¾ tsp. sugar
Salt and pepper to taste
Assemble the salad, and toss with dressing above or other vinaigrette.
Makes about 3 servings.
SAUTEED KALE WITH HONEY BALSAMIC GLAZE
¼ cup balsamic vinegar
½ cup honey
3 Tbsp. extra virgin olive oil
4 cloves garlic, minced
3 bunches kale, center ribs removed, washed & chopped into 2 inch squares
½ to 1 cup vegetable broth Sea salt and freshly cracked black pepper to
taste 1 Tbsp. toasted sesame seeds
Heat honey and vinegar in a saucepan until honey melts, about 3 minutes.
Set aside. In a skillet, heat olive oil over medium high heat. Add garlic.
Saute for one minute. Add kale. Toss to coat evenly. Add broth. Cover and
cook for about 5 to 8 minutes, until the kale is soft. Place on serving
platter. Drizzle with 2 to 3 tablespoons honey balsamic glaze and sprinkle
with toasted sesame seeds. Serve immediately.
WARM RED CABBAGE, GREEN BEAN & MIZUNA SALAD WITH WALNUTS
1 small red onion, minced
3 cloves garlic, minced
1 Tbsp. olive oil
1 cup fresh green beans, julienned
3 cups fresh red cabbage, sliced thin
2 cups coarsely chopped mizuna
3 Tbsp. rice vinegar1/3 cup walnut halves, toasted
2 Tbsp. walnut or extra-virgin olive oil
In a large wok or skillet, over medium-high heat, sauté onion and
garlic in 1 Tbsp. olive oil for 1 minute. Add green beans and sauté for
2-3 minutes. Add cabbage and sauté stirring constantly, for 2-3
minutes. Stir in mizuna and sauté for 1-2 minutes. Stir in vinegar,
and remove from heat. Spoon immediately onto platter, sprinkle with
walnuts, and drizzle with walnut or olive oil.
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