Thanks to Carla Owens for preparing these items at the market last weekend!
Creamed Greens
Ingredients
1 stick butter
* T flour
1/2 Med onion, diced
3 cloves garlic, minced
2 cups milk
Salt and Pepper to taste
Pinch of nutmeg
Pinch of ginger
24 oz Spinach (can also include Swiss chard, kale, radish or turnip greens)
Melt 1 stick of butter in a pot. Sprinkle in flour and whisk until smooth. Coke over medium heat until light golden brown. Add onion and garlic, stir and cook until fragrant. Pour in milk while whisking constantly, and cook for about five minutes. Ad greens in increments until all are incorporated, and cook until wilted but not soggy. Season with salt, pepper, ginger and nutmeg. For a twist you can add fennel pollen, bacon, ramps or parmesan cheese.
Quick Bok Choy Salad with Tahini Dressing
Salad Ingredients
2 heads bok choy, chopped into 1/2 inch pieces
3 cusp red cabbage, sliced thinly
1 Tbsp sesame seeds
1/4 cup fresh mint
10 dandelion flowers (optional)
Dressing Ingredients
6 Tbsp sesame seeds
4 cloves of garlic (fresh ramps or garlic scapes make a nice substitute)
2/3 cup white wine vinegar
4 Tbsp honey
4 Tbsp olive oil
4 Tbsp soy sauce
Combine bok choy, cabbage, mint, dandelion flowers and sesame seeds in a large bowl and toss. Put all dressing ingredients in blender and process until the consistency is creamy and thickened. Pour over salad, toss, and serve.
Curried Spinach Salad
Salad Ingredients
2 Tbsp scallions, sliced
8 cups fresh spinach
1/2 cup chopped apples
1/2 cup raisins
Chopped peanuts to taste
Dressing Ingredients
1/4 cup white wine vinegar
1/4 cup olive oil
2 Tbsp chutney
2 tsp sugar
2 tsp salt
1/2 tsp curry powder
1 tsp dry mustard
Combine salad ingredients in a large bowl and toss. Process dressing ingredients in blender until well combined, toss with salad and serve. Read More...
