Entree Recipes

Healthy Collards

A bunch of collard greens

1 bunch fresh collards
1 tsp. olive oil
1 small white onion, chopped
2 garlic cloves, minced
1 smoked turkey wing or leg, or 1 tsp. liquid smoke, or 1 whole dried chipotle or ancho chili
1/2 tsp. salt
½ tsp. freshly ground black pepper
1.5 cups chicken or vegetable stock
1 Tbsp. cider vinegar (optional)

Remove stems from collards and wash leaves thoroughly. Stack leaves and cut across into about 1-inch sized ribbons.

In large pot over medium-high heat, add oil and onions. Saute until softened and translucent. Add garlic and saute quickly until golden and fragrant. Add turkey wing/liquid smoke/chili, stock, greens, salt and pepper and bring just to a boil. Reduce heat to low. Cover and simmer for 45 minutes, until the greens are tender.

Remove turkey wing or chili from liquid. If you used turkey, remove meat from bones and cut into bite-sized pieces. Remove the chilies and discard if they were used. Add meat back to liquid. Stir vinegar into greens.

Serve with cornbread, corn muffins, or other biscuits to dip into broth, as is traditional.

We thank skinnyms.com for this recipe.

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Asian Mandarin Pork Tortillas

Produce manager EJ shows off her stock of mandarin oranges.

1 Tbsp. vegetable oil
1 lb pork chops, bone removed, cut into thin strips
½ cup teriyaki or organic soy sauce
3 garlic cloves, minced
1 tsp. onion powder
4 eight-inch flour tortillas
2 cups shredded Romaine lettuce
3 mandarin oranges, peeled & separated
1 bunch green onions, finely chopped

In skillet, heat oil, add pork and cook 4-5 minutes, stirring constantly. Add teriyaki sauce, garlic and onion powder, cook 3 minutes longer.

Place 2/3 cup pork mixture down center of each tortilla. Top with lettuce, oranges and onion. Fold tortilla over filling, turn up top and bottom and roll the rest to close. Serve with remaining pan sauce drizzled over top.

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Delicata Savoy Bake

honeyboat delicata squash2 large delicata squashes
½ pound ground pork
2 Tbsp. butter
1 medium onion, chopped
1 small apple, pared and chopped
2 cups shredded Savoy cabbage
2 Tbsp. sunflower seeds
1/2 tsp. salt
¼ tsp. pepper
¼ tsp. dried thyme
½ tsp. dried leaf sage, crumbled

Preheat oven to 400 F. Cut squashes in half lengthwise and scoop out seeds. Place in baking pan, cut side down, and add ¼ inch water. Bake for 20 minutes.

Cook pork in skillet until browned. Drain off fat. Add remaining ingredients and mix well. Cook until vegetables are tender.

Turn squash halves cut side up and fill centers with cabbage mixture. Bake at 400F for 30 more minutes. Sprinkle a little grated Parmesan on top for the last 10 minutes, if you like. Serves 4.

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Noodles with Gruyere Cheese and Savoy Cabbage

This comforting casserole is a grown-up version of macaroni and cheese—the fancier cheese makes flavors are a little more sophisticated, and the sauce is simplified, but it still has all the homey goodness of mac and cheese. The cabbage bakes up tender and surprisingly mild, plus it adds lots of fiber, vitamins and antioxidants, and makes the dish less heavy. Serves 4-6.
savoy cabbage cascade
1 tablespoon olive oil
1/2 head green or Savoy cabbage, thinly sliced or shredded
1 small onion, chopped
6 ounces whole wheat noodles or macaroni
2/3 cup milk
2 ounces Gruyere or Cheddar cheese, shredded
3/4 cup boiling water
Freshly ground pepper

Preheat the oven to 350 degrees F and grease a large, 2-quart casserole dish with oil.

Boil large pot of water. Cook the noodles according to package directions until just al dente (tender yet firm, not limp.) Reserve 3/4 cup pasta water and set aside; drain remaining water. Place cooked noodles in the casserole dish.

Meanwhile, in small frying pan, heat the oil and sauté onion for 5 minutes or until softened. Add onion and cabbage to noodles. Add milk, cheese, hot pasta water and fresh pepper. Stir to combine. Cover and bake in oven for 30 minutes or until cabbage is tender and sauce is bubbling. Remove lid and bake for 5 more minutes to allow top to brown. Serve hot.

We thank brighteating.com for this recipe.

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Cheesy Zucchini Casserole

solo green zucchini4 slices bread, cubed
1/4 cup melted butter
2 cups zucchini, cubed
1 large white onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9×13 inch baking dish and top with the cheese. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

We thank DC1 on AllRecipes.com for this recipe.

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Roasted Rainbow Chard & Salmon

rainbow chard4 5-ounce salmon fillets
4 large chard leaves, stems removed (save for stir-fry!)
2 Tbsp. fresh lemon juice
2 tsp. grated fresh ginger
1/4 tsp. coarse salt
Fresh ground pepper

Preheat oven to 400F. Place each fillet in center of chard leaf and sprinkle with lemon juice, ginger, salt and pepper. Roll each leaf, stem end to tip, over fillets, tucking ends under to close.

Place packets side by side in baking pan brushed with olive oil and coat each packet with additional oil. Roast until fish is firm and just cooked to the center, 12-15 minutes. Serve immediately.

Recipe from 366 Healthful Ways to Cook Leafy Greens by Linda Romanelli Leahy.

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Pasta with Purple Sprouting Broccoli

purple broccoli with cat

Sparky the Cat loves steamed purple sprouting broccoli.

Lucky us! There is still some purple sprouting broccoli to be had. If you haven’t had it yet, now is your last chance, and if you’ve been munching on it for weeks then you are probably relieved to see it’s still here.

Purple sprouting broccoli is at it’s best between February and April and there are multiple ways to prepare it. Trim any woody stem ends or tough leaves with a knife. Divide into small, individual florets, each with a short stem, and diagonally slice the thicker stems. Rinse under cold water. Broccoli boils or steams in 3-6 minutes, depending on the size of floret. In stir-fries, cook it for a couple of minutes, until tender. It can also be roasted, as the heads become tender and sweet and the leaves crisp up like kale chips. Typically in a 400 degree oven stems will be fork tender after 20 minutes. It provides all of the nutritional benefits of broccoli with some added variety of phytonutrients associated with its purple color.

Food writer Rose Elliot, author of New Complete Vegetarian, is a keen advocate of purple sprouting broccoli and offers the following serving suggestions: “Think asparagus—break the stems where they become tough, or run a potato peeler down the lower stems so you’re left with the tender center. Cook them in a pan with a little boiling water and the lid on, so they are half boiled, half steamed, for 4-6 minutes, until they are tender but not soggy. I love them with melted butter and a squeeze of lemon.”

Pasta with Purple Sprouting Broccoli

2¼ lb purple sprouting broccoli
2 medium-sized fresh red chilies (not too hot)
2 cloves garlic, peeled
1 small tin of anchovy fillets in olive oil, drained
Good quality olive oil
12 oz pasta (fusilli, oriecchiette, penne rigate or conchiglie work bet)
4 Tbsp freshly grated Parmesan or hard Pecorino cheese
Salt and pepper

Boil a large pan of water with a little salt. Trim the outer leaves and woody stalks from the broccoli. Wash the good bits and chop into ½ inch pieces. Cut the chili in half lengthwise and scrape out the seeds and pith. Chop the chili flesh, the garlic and the anchovies finely.

In another large pan, warm four tablespoons of olive oil over a medium flame and add the chili, garlic and anchovies. Gently fry these for a minute or so and add the broccoli, season with a little salt and pepper, then continue to cook gently while the pasta boils.

Drop the pasta in the boiling water and stir immediately. Cook until just tender with a little bit of resistance to the bite (al dente).

When the pasta has nearly finished cooking, transfer a small ladle of the cooking water to the broccoli and continue to cook over a high heat until tender.

When cooked, drain the pasta. Add another two tablespoons of oil and the cheese to the broccoli. Toss with the drained pasta and serve immediately.

We thank BBC.com for this recipe.

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Nash’s Pork Chops

Pork Chop and FriendsAbove are the ingredients for Nash and Patty’s dinner yesterday evening. It took only 1/2 hour to prepare, was almost entirely local, and tasted delicious. First we preheated the oven to 350°F. In went the small potatoes to start baking. The pork chops were seasoned with garlic salt and pepper, and browned in a skillet in Nash’s camelina oil for 3 minutes per side. Then they were transferred to an oven-proof pan and put in the oven for exactly 10 minutes. Meanwhile, we splashed a little Olympic Cellars Working Girl white wine in the skillet, and put in some chopped leeks to soften and flavor the wine. Then we added the kale and covered it to simmer. The purple sprouting broccoli went into a steamer.

After 10 minutes in the oven, the pork chops came out to sit for 10 minutes. By the end of that, the broccoli and kale were done, as were the small potatoes. We put the white wine bottle on the table, along with a little Alpenfire vinegar to sprinkle on the veggies, and voila! A tasty, local meal, that’s healthy and easy to prepare. Everything but the potatoes, salt and pepper came from the Olympic Peninsula. We are so lucky to live in a place where that is possible.

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Killer Kale Pasta

rainbow lacinato kale2 red bell peppers
2 Tbsp. extra-virgin olive oil, plus more for drizzling
2 medium shallots, diced
2 cloves garlic, minced
Salt and freshly ground pepper
1 to 2 tsp. red pepper flakes, plus more for topping
1/2 cup dry white wine
1 28-ounce can diced fire-roasted tomatoes
1 14-ounce can diced fire-roasted tomatoes
2 large bunches kale (2 1/4 to 3 lbs.)
4 cups coarsely shredded chicken (skin removed)
1 cup chicken stock (optional)
1 pound rigatoni
1 cup grated Parmesan cheese

Place bell peppers over flame of a gas burner to char, turning, 3 to 4 minutes per side, or char under broiler, turning, 5 minutes. Place in bowl, cover with plastic wrap and allow to steam about 10 minutes. Once cool to touch, pull off charred skin and remove stems and seeds. Slice and set aside.

Set large Dutch oven over medium-high heat. Add olive oil, shallots and garlic; season with salt and pepper and cook until garlic is fragrant and shallots are translucent, 3 to 4 minutes. Add red pepper flakes and wine and cook until most of wine has evaporated, 3 to 5 minutes. Add both cans of tomatoes and sliced peppers. Mix well and bring to steady boil, then reduce heat to simmer.

Remove and discard kale stems; tear leaves into bite-size pieces. Fold kale into tomato sauce along with chicken and toss to combine. Cover and cook until the kale has wilted, about 5 minutes. If sauce seems dry, add chicken stock 1/2 cup at a time. Continue cooking, covered, until kale is tender, all the flavors have come together and the sauce is thick, 15 to 20 minutes. Season with salt and pepper.

Bring large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve about 1 cup cooking water, then drain pasta and add it directly to Dutch oven with finished sauce. Drizzle in some olive oil. Cook over low heat, tossing to coat everything, 2 to 3 minutes. Serve in large bowls and top with spoonfuls of Parmesan, more red pepper flakes and another drizzle of olive oil.

We thank foodnetwork.com for this recipe.

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Creamy Brussels Bake

Brussels sprouts

Brussels are BACK!

3 Tbsp. butter
2 small shallots, minced
2 lb. Brussels sprouts, halved
Salt
1/2 tsp. cayenne pepper
3/4 cup heavy cream
1/2 cup grated sharp white cheddar
1/2 cup Gruyère
1/2 cup cooked bacon crumbles

Preheat oven to 375°F. In a large oven-safe skillet over medium heat, melt butter. Add shallots and Brussels sprouts and season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Remove from heat and drizzle with cream, then top with cheddar, Gruyère, and bacon. Bake until heated through and cheese is bubbly, 12 to 15 minutes. (If your cheese won’t brown, heat under the broiler, 1 minute.)

We thank delish.com for this recipe.

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