- 2 cloves garlic
- Half of an onion
- 3 c carrots
- 5 c liquid (I used 3 c vegetable broth, 2 c water)
- 1 c (packed) kale
- 2 oz orange juice
- 1/4 tsp ground ginger
- 1/2 tsp finely chopped thyme
- Salt and pepper to taste
- Grated parmesan reggiano for topping
- Sauté your chopped garlic cloves with half of a diced onion in a soup pot until the onions are soft and translucent. Turning the heat to a simmer, add your chopped carrot, vegetable broth, water, ginger and thyme. Cover the pot and cook for 30 minutes until your carrots are soft.
- Wash and finely chop your kale into small pieces. Once the carrots are soft, use an immersion blender to puree majority of the carrots. Add the kale and orange juice. Taste and add salt and pepper, and let everything simmer together for another 5 minutes so that the kale softens. Serve with lots of parmesan on top!
Thanks a million to Marisa at Uproot Kitchen for this delicious recipe.
- 1 Poblano pepper, seeded and chopped
- 1 small onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 large bunch mustard greens, large stems removed
- 3 tablespoons vegetable oil
- 1 3/4 cups buttermilk
- 2 large eggs
- 1 3/4 cups coarse-ground cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 ears of corn, shucked with silks removed (or one small can creamed corn)
- 8 ounces sharp cheddar cheese, shredded
- Preheat oven to 400 degrees.
- Wash and cut greens into bite size pieces. Heat 1 tablespoon oil in cast iron pan or large skillet. When it shimmers add onion, pepper, garlic and 1/2 teaspoon of salt. Saute until soft and translucent, about 10 minutes. Add greens and saute until wilted and water has released. Remove from heat and spread onto a plate to allow to cool. Wipe out pan and add two tablespoons oil. Place the pan in the hot oven for five minutes while you mix the batter.
- In a large bowl combine corn meal, remaining 1 teaspoon salt, baking powder and baking soda. Set the dry ingredients aside. Use a cheese grater to grate the corn off the cob. Two large ears of corn should give you a scant cup of grated corn. Mix corn, buttermilk and egg together and add to the dry ingredients. Add the onions and greens and the grated cheese and fold to just combine. Remove the hot pan from the oven and pour the batter into the pan. Bake for 40 minutes or until a toothpick inserted into the middle of the cornbread comes out clean. Allow to cool slightly before serving.
Many thanks to Rebecca Wiggins-Richmond at It’s Not Easy Eating Green for this awesome recipe!
- 2 tablespoons unsalted butter
- 1 1/2 pounds carrots, peeled and sliced 1/4 inch thick on the diagonal
- 2 garlic cloves, thinly sliced
- 2 thyme sprigs
- Salt and freshly ground pepper
- 1 3/4 cups chicken stock or canned low-sodium broth
Preheat the oven to 375°. In a large ovenproof skillet, melt the butter over moderately low heat. Add the carrots, garlic and thyme and season with salt and pepper. Cook, tossing frequently, until the carrots are tender but not browned, about 10 minutes. Add the chicken stock, bring to a boil and remove from the heat.
Cover the carrots with a round of parchment paper and cover the skillet with a lid. Braise the carrots in the oven for about 30 minutes, or until they are very tender. Discard the thyme sprigs and serve.
The cooked carrots can be refrigerated for up to 1 day. Gently reheat the carrots in their liquid before serving.
Thanks to Daniel Boulud at Food and Wine
for this festive recipe!
- 1 medium kohlrabi stem peeled and cubed into 1/4″ pieces
- 1 large onion chopped
- Handful of mushrooms cleaned and sliced
- 3 cups of soups greens – baby kale, spinach and/or chard, cleaned and sliced into strips
- 1 1/2 quarts chicken stock (how to make)
- 1 tsp sea salt
- Pepper to taste
- In a large fry pan saute the kohlrabi and onion until soft, about 6 – 7 minutes
- Add the mushrooms and saute until soft, about 4 minutes
- In a separate 3 – 4 quart pot heat up your stock until simmering
- Add the vegetables as they are ready and simmer in the stock for 10 minutes
- Add the soup greens and simmer until they are dark green, about 8 minutes
- Remove from heat and serve or cool and store in refrigerator or freezer
Thanks to Real Food Forager
for this yummy, healthy recipe.
Photos by Peden + Munk
¼ cup raw sunflower seeds
2 cups vegetable oil
1 bunch dill, tough stems removed, very coarsely chopped (about 2 cups), plus sprigs for serving
⅓ cup buttermilk
¼ cup whole milk
¼ cup sunflower or vegetable oil, plus more for drizzling
¼ teaspoon guar gum (optional)
2 romaine hearts, halved lengthwise
12 ounces lump crabmeat, picked over
1 tablespoon olive oil
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
Place sunflower seeds in jar and pour in cold water to cover. Seal jar and let seeds sit at least 8 hours and up to 12 hours.
Drain sunflower seeds and return to jar. Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day. Pat dry with paper towels.
Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°. Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes. Using a slotted spoon, transfer to paper towels to drain; season with salt. Let cool.
Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds. Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible. Drain dill and gently squeeze to remove excess water.
Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth. With motor running, gradually stream in ¼ cup sunflower oil followed by guar gum, if using (guar gum will give the sauce body without impacting flavor; if omitting, sauce will be a bit runny but equally tasty); season with salt. Transfer dill sauce to a medium bowl. Cover and chill.
Prepare a grill for medium-high heat. Lightly drizzle cut sides of romaine with more sunflower oil; season with salt. Grill, cut side down, until grill marks appear but lettuce is still very crunchy, about 45 seconds. (Or char in a grill pan over medium-high.) Transfer to a platter; let cool.
Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.
- Divide crab mixture among plates. Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl. Arrange over crab; top with dill sprigs and fried sunflower seeds.
Much thanks to Staplehouse at Bon Appetit for this amazing recipe.