Adapted from Food Network, serves 6-8
Date made: 4/4/2011
1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste
Preheat oven to 375°F. Melt butter in saucepan on medium heat. Add mushrooms and garlic and sweat. Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt. Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes. Uncover, and bake for an additional 15 minutes.
YAY! Hollygrove gave us eggs in our box this week! I love how I can find recipes that somehow incorporate my Hollygrove produce. I only wish that I could be this imaginative.
So I'm still not 100% sold on beets/beet greens. However, I found it to be tasty enough, though the egg kind of threw me off a little bit. Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!
Showing posts with label beet greens. Show all posts
Showing posts with label beet greens. Show all posts
Thursday, April 14, 2011
Tuesday, March 15, 2011
Turnips with Swiss Chard
Adapted from cdkitchen, serves 2-4
Date made: 3/15/2011
3 turnips, halved and sliced*
1 bunch swiss chard, roughly chopped*
1 clove garlic
1 Tbsp olive oil
lemon zest of one lemon
juice of half of a lemon
salt and pepper to taste
In large skillet, heat olive oil over medium heat and saute garlic until it starts to brown. Remove garlic and set aside.
Add turnips and saute until it starts to brown, about 5 minutes.
Raise heat to medium-high and add garlic, swiss chard, and lemon zest and saute for 2 minutes.
Turn the heat off and cover skillet. Allow to steam for about 5 minutes.
Season with lemon juice and salt and pepper to taste.
So it's been about a month since I posted my last recipe. It's been busy, starting the new job with AmeriCorps and everything. February/early March was a really bad month for cooking with PSO and then Mardi Gras I ate out a lot more than I should have. Now that the new job is starting to set in and my bank account balance is starting to decline, I'm going to get better at cooking in and trying new recipes!
On Saturday, I did make a variation of Collard Greens and Turnips using kale and beet greens instead. Jason said it turned out pretty tasty, and I thought it was a good use of the produce, so I think I'm going to continue to revert to this recipe for an easy meal when I'm short on time and don't feel like cooking.
Date made: 3/15/2011
3 turnips, halved and sliced*
1 bunch swiss chard, roughly chopped*
1 clove garlic
1 Tbsp olive oil
lemon zest of one lemon
juice of half of a lemon
salt and pepper to taste
In large skillet, heat olive oil over medium heat and saute garlic until it starts to brown. Remove garlic and set aside.
Add turnips and saute until it starts to brown, about 5 minutes.
Raise heat to medium-high and add garlic, swiss chard, and lemon zest and saute for 2 minutes.
Turn the heat off and cover skillet. Allow to steam for about 5 minutes.
Season with lemon juice and salt and pepper to taste.
So it's been about a month since I posted my last recipe. It's been busy, starting the new job with AmeriCorps and everything. February/early March was a really bad month for cooking with PSO and then Mardi Gras I ate out a lot more than I should have. Now that the new job is starting to set in and my bank account balance is starting to decline, I'm going to get better at cooking in and trying new recipes!
On Saturday, I did make a variation of Collard Greens and Turnips using kale and beet greens instead. Jason said it turned out pretty tasty, and I thought it was a good use of the produce, so I think I'm going to continue to revert to this recipe for an easy meal when I'm short on time and don't feel like cooking.
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