from DOLCIDOLL You will need: 3 rashers of rindless bacon 1 leek a handful of baby spinach leaves 1 onion 2 cloves garlic 10 button mushrooms 1/2 cup single cream 1/4 cup white wine Olive oil Prepared Pasta What to do: Chop onions, leek, garlic and mushrooms. Julienne the bacon. Rinse the spinach. In a large frying pan, heat your olive oil and then add the onions, leek, garlic and bacon. Fry for several minutes until the bacon is browned. Add the mushrooms and fry for another five minutes or so. Splash in the white wine and season with salt and pepper. Add spinach. Let the white wine reduce by half, then add the cream. Stir well. Add to prepared pasta and serve immediately, topped with parmesan cheese.
10 to 12 ounces fresh spinach, washed and torn into bit-size pieces 1/4 cup minced red onion 5 to 6 radishes, thinly sliced 2 hard-cooked eggs, 1 chopped, 1 sliced 2 to 4 slices bacon 1 to 1 ½tablespoons bacon drippings 1 ½ tbsp. sugar 3 tbsp. vinegar 1 tbsp. water ½tsp. salt 1/8 tsp. pepper Place prepared spinach in a large bowl. Add onions and radishes. Refrigerate, tightly covered. Cook bacon until crisp; remove to paper towel and set aside. In a small jar or measuring cup combine drippings with sugar, vinegar, water, salt and pepper.Refrigerate all ingredients until just before serving. When ready to serve, heat dressing just until mixture boils. Toss the chopped egg with the greens then pour the hot dressing over greens mixture; toss again lightly. Top with sliced egg and crumbled bacon. Serves 6.
CSA basketeer Christina found this cool recipe from a gluten-free slow cooking blog, and adds, “Everything is vegan, but you can substitute parmesan for the nutritional yeast for amore traditional style pesto. It looks so good in that turnip soup too. ” recipes and images courtesy of: http://healthyslowcooking.com/2012/04/23/potato-turnip-soup-with-spring-greens-pesto/ Spring Greens Pesto gluten-free, soy-free 1/2 cup water 1/2 cup orange juice 4 cups greens (collards, kale, arugula, spinach, etc.), stems removed and chopped ¼ to ½ cup nutritional yeast 1/2 cup chopped pecans 1 to 2 tablespoons olive oil or extra orange juice 1 teaspoon balsamic vinegar (or plain lemon juice) ½ teaspoon smoked salt (or plain salt to taste and a few drop liquid smoke) After you prep the greens add the water and orange juice to a sauté pan on medium heat. Add greens and cook until greens are tender, but still bright green (about 10 minutes). You can add extra water in cooking if it gets too dry. Put all ingredients into a food processor and process until grainy or finely minced but not pureed. Add extra olive oil, water, or orange juice if the mixture is too thick. Makes 1 to 2 cups pesto Is recommended as well in this soup: Slow Cooker Potato Turnip Soup 2 cups turnips, peeled and chopped 4 cups potatoes, peeled and chopped 4 cups water 1 tablespoon vegan chick’n bouillon 1 sprigs rosemary, 2 to 3 inch or 1/2 teaspoon ground salt and pepper to taste 1 to 2 cups unsweetened non-dairy milk, optional Add everything except salt, pepper, and almond milk to your slow cooker. Cook on low 6 to 8 hours. Remove rosemary sprig and discard. Puree using an immersion blender. If you want a thinner soup add the non-dairy milk and blend it in also. Add salt […]
Love this recipe from CSA basketeer and cooking master Kristin Schell, of The Schell Cafe 4-6 cups fresh spinach 1⁄4 cup toasted pine nuts 2 tbs fresh lemon juice (appx one lemon) 4 – 5 tbs extra virgin olive oil * 1⁄2 cup grated parmesan cheese salt & pepper to taste Squeeze the lemon into the bottom of a large serving bowl. Add olive oil and wisk until emulsified. Taste and add more lemon or olive oil to taste. Add salt and pepper. Gently tear spinach and add to the bowl. Top with toasted pine nuts and grated parmesan cheese. Toss and serve. *The general rule of thumb for making a vinaigrette is a ratio of 3:1. 3 parts oil to 1 part vinegar, in this case lemon juice. I like this dressing lemony, so I use a more equal ratio.