- Spinach – last of the hoop house spinach, unfortunately the out door spinach did not do as well. We tried a new variety that is not as intense a green and not as sweet. Luckily spinach can always be cooked and added to dishes.
- Garlic scapes or green garlic – all the garlic has begun to bloom (produce its seed head) We are giving it all this week. The rusty color you see on the stems is a plague that affects the plants ability to grow and it is in the soil. Wash it off, enjoy the scapes in recipes from this week and last. Green garlic can be used as you would the scapes or as you would regular garlic, it is just a less intense flavor as it is not cured.
- Kale – if you aren’t making the crispy kale yet or the kale salad below, you are not enjoying kale yet. This is a staple on our farm and a must for our family dinner.
- Sugar snap peas! – just a tease as the goats ate most of them. Enjoy a few of these sweet treats and think of us as we have our goat curry tonight!
- Green onions – these are the most healthy of the onion family, enjoy them in stir fries, salads and the like, don’t let them languish in your fridge.
- Carrots or beets – both spring sweet, take your pick. Beets have been so hard to get this spring due to the tiny sparrows that love to eat them just as they germinate and poke their bright red heads out of the soil. We will try again, but man, are we sick of the pests!
- Head lettuce or salad mix. The lettuce outside is almost ready, so we change gears and give you head lettuce, make your own mix and match. This cool weather will give our lettuce longer life, those 90 degree days send a bad message.
- Radishes or kohlrabi – both great raw or sautéed.
We have been plugging away, after the goat debacle, we are frantically planting and at the same time weeding what we have previously planted. We are hoping the outdoor crops will take off with cooler weather, but 90 degree days all last week many early crops are heading to bolt (go to seed). We planted beans and hope they win the race against the cucumber beetles. Juve excelled at getting the trellis up in less than an hour. We almost always seem to be racing to get them support before they get tangled up with each other, but timing this year seems to be just right.
We even adventured with peppers, padrons are in the ground. If they are slow to grow the beetles get their growing parts and they can’t survive. I think this cool, wet week will help. We have 3 rows in the greenhouse and are starting a long row outside. We will plant the tomatoes outside today with the help of the “sustainability club” from PSU. The tomatoes inside the hoop house are already in need .trellising and showing their first blooms. Don’t get too excited as they are still 2 months off from the first edible fruit.
Maria, our Catlin Gable Senior intern helped get the winter squash seeded last week. Our planting team from ABC (Alameda Beaumont Childcare, members for over 11 years) helped seed melons of all sorts and pumpkins too. We look forward to a great melon season, if the kids don’t eat them all. Maria is with us for the month of May as she completes her senior project. She has been very helpful, harvesting, seeding and helping out at the farmers market.
As promised, “once sugar snap peas are ready to pick we will ask for your help”. It is time to sign up to help harvest. We ask that each member help us with the harvest twice during the season. We are short handed this summer with both boys taking college courses. Please plan on coming out by 7:30 (if it is going to be really hot, over 85) we start at 0700, and staying until harvest is done 11;30 or 12:00. This is an opportunity for you to get your hands in the dirt and get a small taste of what is like to grow food for over 100 people. Kids are welcome, but please bring an adult to watch them and an adult to do the farm work. Sign-up sheet in the barn.
I went kind of crazy with recipes this week, there should be something for everyone! Enjoy cooking with your veggies!
It is time to you pick! Strawberries are coming in and many of our Helvetia neighbors have picking available. Check out the Tri county information at: http://www.tricountyfarm.org/farms. Our neighbors on Helvetia are not organic but are open for you pick Monday – Saturday.
Off to harvest, enjoy your week.
Lyn’s Salad Dressing
1 cup olive oil
1/3 cup white balsamic vinegar
salt and pepper
1 teaspoon Dijon mustard
1 clove garlic pressed
Add all ingredients to a Mason jar and cover with lid. Shake until creamy and well blended.
Chioggia beet salad
adapted from the LA Times: November 15, 2006
Total time: 1 hour, 15 minutes, plus 1 hour standing time
Servings: 4
Note: From Christian Shaffer. Red and golden beets may be used instead of the Chioggia beets.
1 bunch beets: any color
1 tablespoon seasoned rice vinegar
1 Tablespoons good-quality olive oil
1/2 teaspoon (scant) toasted ground coriander seeds
1 shallot, minced
4 ounces (1/2 cup) crème fraîche or sour cream
1 tablespoon prepared horseradish
1 tablespoon plus 1/2 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1-2 tablespoons fresh mint or chervil or parsley, whole leaves or rough chopped
1. Boil the beets in enough water to cover, with 2 tablespoons salt, until tender, about 30 minutes, depending on the size of beet.
- In a small bowl, combine the vinegar, oil, coriander and shallot and set the mixture aside for 30 minutes. In another bowl, combine the crème fraîche, horseradish, one-half teaspoon salt and pepper and set aside.
- Drain the beets and, while still warm, peel them. Slice them into wedges, about 8 to 10 per beet, and cool.
- Pour the vinegar mixture over the beets and let stand, covered, at room temperature for an hour. Spoon the horseradish cream onto a platter, covering the bottom. Using a slotted spoon, mound the beets over the cream. Garnish the beets with the chervil and serve.
Each serving: 152 calories; 2 grams protein; 8 grams carbohydrates; 1 gram fiber; 13 grams fat; 5 grams saturated fat; 12 mg. cholesterol; 285 mg. sodium.
Braised Chicken with Green Garlic
from Weir Cooking in the City by Joanne Weir
1 large chicken (about 4 pounds)
2 T butter
2 T olive oil
S and P
1 cup water
3-5 stalks green garlic, trimmed and cleaned as you would a leek, and chopped
1 1/4 cups white wine
1 1/2 cups chicken stock
Remove the wings from the chicken and discard. Cut the chicken into 8 pieces, each breast half cut crosswise into 2 pieces, 2 thighs, and 2 drumsticks.
Melt the butter in the olive oil in a large skillet over med-high heat. Working in batches if necessary, add the chicken, season with S and P, and cook until golden brown on one side, 6-8 minutes. Turn the chicken pieces and cook unti lgolden brown on the second side, another 6-8 minutes. Transfer chicken to aplatter; cover with foil, and keep warm. Pour the excess fat from the pan and discard.
Reduce the heat to medium, add the water and garlic, and cook until the garlic is soft and the water has almost evaporated, about 10 minutes. Add more water during cooking if necessary. Puree in a blender on high speed until very smooth; reserve.
Return the chicken to the pan and increase the heat to high. Add the white wine, chicken stock, and garlic paste and bring to a boil. Reduce the heat to low, cover , and simmer until the chicken can be easily skewered, 20-25 minutes. Season with S & P.
Transfer the chicken to a platter and cover with foil. Over high heat, reduce the sauce until slightly thickened. Pour the sauce over the chicken and serve.
Serves 6.
Kohlrabi Saute w/ Garlic & Lemon Juice:
2 med Kohlrabi bulbs
1 Tbls olive oil
1 Garlic clove, finely chopped
1 med Onion, chopped
1 Tbls Lemon juice
2 Tbls Parsley, chopped
2 Tbls sour cream
Salt & freshly ground pepper
Peel the tough outer skin from the kohlrabi, then coarsely grate the bulbs. In a skillet, heat olive oil. Add garlic, onion and kohlrabi and saute, stirring for 5 to 7 minutes until kohlrabi is tender crisp. Stir in lemon juice and parsley, then season with salt and pepper to taste. Stir in sour cream, and serve hot.
Sugar Snap Peas with shallots and Thyme
INGREDIENTS
- 1/2 pound sugar snap peas
- 1 tablespoon olive oil
- 1 tablespoon chopped shallots
- 1 teaspoon chopped fresh thyme
- kosher salt to taste
DIRECTIONS
- Preheat oven to 450 degrees F (230 degrees C).
- Spread sugar snap peas in a single layer on a medium baking sheet, and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
- Bake 6 to 8 minutes in the preheated oven, until tender but firm.
Lemony Sugar Snap Peas
Thanks to Benedictine University Dietetic Intern Erica Hanson for sharing this recipe. Erica says this recipe is great for kids because it combines new flavors with a favorite vegetable…and “once the ingredients are prepared by an adult, kids can prepare the rest of the recipe on their own.”
2 ounces raw sugar snap peas
1/2 peeled and sliced Hass avocado
1/4 teaspoon Dijon mustard
1 1/2 teaspoon lemon juice
1 1/2 teaspoon olive oil
1/16 teaspoon kosher salt
1/16 teaspoon freshly ground pepper
In a bowl, whisk together the mustard, lemon juice, olive oil, salt, and pepper. Add the raw sugar snap peas and avocado, tossing gently to combine.
Serves 2.
Kale Omelet
By the Armard Family
INGREDIENTS
– as much kale as you could get with two hands together (as a bunch) after it has been chopped (aprox. 2 cups)
– Olive oil (2-3 tablespoons)
– One small well-chopped clove of garlic
– 1 teaspoon of salt
– 1/4 cup of feta or chevre cheese (small pieces)
– 1 small-medium ripe tomato or 4-5 cherry tomatoes (chopped)
– Fresh black pepper
– 3 eggs
– Finely chopped basil or parsley
PROCEDURES
– Stir the eggs very well with 1/2 teaspoon of salt and black pepper in a bowl. Set aside
– Heat the olive oil at medium-high and when hot add the kale and the chopped garlic. Cook until kale is soft stirring constantly. Don’t overcook. Then take out
– Reduce the fire to low-medium (let the pan cool down a little first), re-stir the eggs and poor them on the pan (use more olive oil if needed before adding the eggs)
– Immediately add the cooked kale/garlic, the chopped tomatoes, the cheese and the remaining salt
– Cover for about a minute with a lid
– Fold or whatever you prefer or can do (frittata Vs. Omelets)
– Take out and add some chopped parsley or basil on top
Spinach, Radish Slaw with Crispy Chiles and Pepitas
2 tablespoons Sherry wine vinegar
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
6 tablespoons extra-virgin olive oil
6 dried Anaheim or dried New Mexico chiles,* stemmed
Canola oil
2/3 cup shelled raw pepitas (pumpkin seeds)
4 9-ounce bags spinach leaves (not baby spinach)
2 10-ounce bunches large red radishes, trimmed
4 ounces Cotija cheese or feta cheese, crumbled
Whisk both vinegars and mustard in small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. DO AHEAD:Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.
Cut chiles in half lengthwise; discard seeds. Using scissors, cut chiles crosswise into 1/4-inch strips. Pour enough canola oil into large skillet to reach depth of about 1/8 inch; heat over medium-high heat. Add chiles and fry until beginning to crisp, about 45 seconds. Using slotted spoon, transfer to paper towels to drain. Add pepitas to same skillet and fry until golden brown and crisp, 1 to 2 minutes. Transfer to another set of paper towels to drain. Sprinkle chiles and pepitas with salt. Cool completely. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
Line 1 large bowl and 1 small bowl with paper towels. Working in batches, stack spinach leaves into piles and cut crosswise into 1/4-inch-thick strips. Transfer to prepared large bowl.
Using grating disk on processor, grate radishes. Place in strainer set over another bowl; drain 15 minutes. Transfer to small bowl lined with paper towels. DO AHEAD: Can be made 8 hours ahead. Cover; chill.
Place spinach, radishes, chiles, pepitas, and cheese in very large bowl. Toss with dressing. Season with salt and pepper.
* Available at some supermarkets and at specialty foods stores and Latin markets.
Bon Appétit
December 2008
by Tori Ritchie
Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters
Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.
from Marcella, a CSA member:
One of our favorite ways to enjoy scallions is as a vegetable side dish.
Scallions and Carrots
1 bunch scallions, roots trimmed and white part cut into a 4″ length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce
Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.
Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff
1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard, discarding tough stems, and coarsely chop.
In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.
Chinese Scallion Pancakes
recipe by Elsa Chen
Ingredients:
2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine
A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)
Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a “snake.”
Cut the “snake” crosswise into 8 – 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don’t flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they’ll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.
Green Onion Pancake by Stella Fong
2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes
SCALLION AND ANISE PITA TOASTS
Can be prepared in 45 minutes or less.
1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally
Preheat broiler.
In a small saucepan, heat butter over moderate heat until foam subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting board and immediately
cut each into 6 wedges.
Makes 24 toasts. Gourmet February 1995
TUNA DIP WITH LEMON AND CAPERS
two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice
Accompaniment: crackers or assorted crudites
In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or crudites.
Makes about 3 cups. Gourmet July 1995 The Last Touch
CARROT SCALLION FRITTERS
3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying
In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d’ oeuvres or as a side dish.
Makes about 10 fritters. Gourmet November 1990
SCALLION GOAT CHEESE MUFFINS
1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions
Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.
In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.
Makes 12 muffins. Gourmet
ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE
3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese
Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999
simple beet salad with onions
grate scrubbed beets or cut into julienne: toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or with lettuce.
GREEN ONION DROP BISCUITS, Cooking Light, NOVEMBER 1996
Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don’t have buttermilk, you can substitute plain yogurt.
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray
Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.
Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.
Yield: 16 servings (serving size: 1 biscuit)
QUINOA CHOWDER WITH SPINACH, FETA CHEESE AND GREEN ONIONS, Cooking Light, DECEMBER 1999
8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro
Preparation
Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds.
Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender.
Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.
Yield
8 servings (serving size: 1 1/4 cups)
Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers
1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier…), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all… -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it….)
Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor…)
MINCED LAMB WITH GINGER, HOISIN AND GREEN ONIONS
Serve this quick stir-fry with rice.
2 tablespoons orange juice
1 tablespoon cornstarch
1 pound ground lamb
1 tablespoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon minced orange peel
1 bunch green onions, chopped
1/4 cup hoisin sauce
Butter lettuce leaves
Combine orange juice and cornstarch in small bowl. SautŽ lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.
Serves 4. Bon Appetit April 1994
VEGETARIAN SUSHI
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
Bon Appétit
Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff
1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste
garnish: toasted pine nuts or walnuts
Trim the chard, discarding tough stems, and coarsely chop.
In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.
CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE
1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares
Nonstick vegetable oil spray