womenspress-slo.org

1 bunch collard greens, stripped from thick stems, washed, dried and coarsely chopped

3/4 cup sliced pancetta, or bacon, finely diced

2 teaspoons extra-virgin olive oil

1 medium onion, chopped

2 cloves garlic, minced

1/8 teaspoon crushed red pepper

1 28-ounce can diced tomatoes, (not drained)

1/4 cup water

8 ounces medium pasta shells (or other type of pasta), (3 cups)

1/4 teaspoon salt

Freshly ground pepper, to taste

1/2 cup grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10-12 min. Drain, rinse with cold water and press out excess moisture. Set aside. Put a large pot of lightly salted water on to boil for cooking pasta. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 min. Drain; discard fat. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3-5 min. Add garlic and crushed red pepper; cook, stirring, for 30-60 seconds. Add the pancetta, tomatoes and water; bring to a simmer, mashing tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to med-low and simmer, uncovered, until thickened, about 20 min. About 10 min. before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8-10 min. Reserve 1/4 cup of the cooking water and drain the pasta. Add pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 min. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve. From EatingWell, Winter 2003.

foodfitnessandfun.wordpress.com

1 C dried black beans, soaked overnight

6 C beef (or chicken or vegetable) stock

2 bay leaves

1 large onion, peeled and diced

2 cloves garlic, peeled and minced

1 medium celery root, peeled and chopped into 1 inch cubes

2 large carrots, cut into 1 inch rounds

1 large parsnip, cut into 1 inch rounds

1 lb yukon gold potatoes, washed and

cut into 1 inch cubes

1 1/2 tsp sea salt

2 tbsp fresh cilantro, minced

ground black pepper to taste

Drain beans and discard water. In a stockpot on high heat, bring beans and stock to a boil. Skim off any foam that rises; discard. Add bay leaves, onion, garlic, celery root, carrots, parsnip, and potatoes. Let soup return to a boil. Cover, reduce heat to low, and cook 45-50 minutes. With strainer or slotted spoon, remove 2 cups of beans and vegetables from the pot and puree in a food processor or blender. Pour puree back into soup. Add salt, cilantro, and pepper. Continue cooking for 20-30 minutes or until beans are soft and creamy.  From Women’s Health.

ifood.tv

2 leeks, white and light green parts only, cleaned & sliced

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced

1 bunch baby turnips, with greens*

salt
freshly ground black pepper

3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
1 tablespoon unsalted butter

* turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 min. while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 min. Add the garlic. Cook, stirring, until fragrant, about 1 min. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 min., or until the turnips are tender. Stir in the greens and simmer for another 5 min. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright.  Add pepper, taste, and adjust the salt. Stir in fresh herbs and butter. When the butter has melted, serve in bowls over couscous. From www.cdkitchen.com.

simplyrecipes.com

12 tablespoons (1 1/2 sticks) butter, divided

2 yellow onions, sliced

2 tablespoons (packed) chopped fresh thyme

4 teaspoons fine sea salt, divided

2/3 cup water

2/3 cup dry white wine

4 teaspoons sugar

2 pounds Yukon Gold  potatoes, peeled, cut into 1/4-inch-thick rounds

4 apples, peeled, halved, cored, cut into 1/4-inch-thick slices

Preheat oven to 400°F. Butter 13x9x2-inch glass or ceramic baking dish. Melt 6 tablespoons butter in large nonstick skillet over medium heat. Add onions, thyme, and 2 teaspoons salt; sauté until onions are translucent, about 10 min. Increase heat to medium-high; sauté until onions are tender and begin to color, about 8 min longer. Remove from heat. Add remaining butter, 2/3 cup water, wine, and sugar to skillet; stir to combine. Bring to boil. Cool onion mixture to lukewarm. Combine potatoes, apples, remaining salt, and onion mixture in large bowl; toss to blend. Transfer to baking dish, spreading evenly. Cover dish with parchment paper, then cover with foil. Bake gratin until potatoes are tender, about 55 min. Uncover and bake until top browns and juices bubble thickly, about 20 min longer. Let gratin stand 15 minutes before serving.  From Bon Appetit, Feb. 2005.

mlive.com

1 lb fresh Brussels sprouts

4-6 Tbsp. butter

1/2 onion, chopped

Salt and Pepper

1 teaspoon lemon juice or 1 Tbsp. Meyer lemon juice,

fresh squeezed

1/4 cup toasted slivered almonds

Remove any ragged or old-looking outer leaves on the Brussels sprouts and discard. Parboil the sprouts  for 3 minutes or until just tender. They should be almost cooked all the way through (split one in half to test). Strain the hot water and place sprouts in a bowl of ice water, this will keep their color bright green. Cut sprouts into halves. Heat 2-3 Tbsp butter in a large pan on medium heat. Add onions and cook until translucent, about 4-5 minutes. Add 2-3 Tbsp more of butter and the sprouts. Increase heat to med-high and cook for several more minutes. Salt & pepper to taste, while sprouts are cooking. Do not overcook! Overcooked Brussels sprouts are bitter and are the main reason why some people don’t like them. Remove pan from heat, stir in the lemon juice and half of the toasted almonds. Add salt and pepper to taste. Place in serving dish and garnish with the rest of the toasted almonds.  From simplyrecipes.com.

fearlesshomemaker.com

8 cups vegetable broth

5 tablespoons butter, divided

1 1/2 cups chopped onion

1 pound parsnips, peeled, trimmed, cut into 1/4-inch pieces

5 teaspoons chopped fresh rosemary, divided

1 1/2 cups (10 ounces) arborio rice

3/4 cup freshly grated Parmesan cheese

Aged balsamic vinegar (for drizzling)

Bring broth to boil in medium saucepan over high heat. Reduce heat to low; cover and keep warm. Melt 4 tablespoons butter in heavy large saucepan over medium heat. Add onion and cook until translucent, stirring often, about 10 minutes. Stir in parsnips and 3 teaspoons chopped rosemary. Cook until parsnips begin to brown, stirring occasionally, about 8 minutes. Add rice and stir 2 minutes. Add enough warm broth to cover; simmer until almost all broth is absorbed, stirring occasionally, about 6 minutes. Add more broth, 1 cup at a time, and cook until rice and parsnips are tender, allowing each broth addition to be absorbed before adding next and stirring frequently, about 20 minutes total. Remove from heat; stir in remaining 1 tablespoon butter, remaining 2 teaspoons rosemary, and cheese. Season risotto to taste with salt and pepper. Divide risotto among 6 shallow bowls. Drizzle with balsamic vinegar and serve.  From Bon Appetit, March 2006.

1 teaspoon extra-virgin olive oil

4 medium parsnips, peeled and cut into 1/2-inch dice

1 bunch carrots, peeled and cut into 1/4-inch dice

1/2 small onion, coarsely chopped

1 clove garlic, coarsely chopped

1/2 cup homemade or low-sodium canned chicken stock

For the Garnish:

Salt and freshly ground black pepper, to taste

6 chives

Blend butter and olive oil in a medium saucepan over medium heat. Add the remaining ingredients, except the chives, and 1/2 cup water; cook, covered, until vegetables are tender, about 25-30 minutes. Transfer vegetables to a food processor or blender, and puree. Spoon into a serving dish, garnish with chives,

feastonthecheap.net

2 leeks

2 pears
2 medium potatoes
1 medium onion
4 cups of chicken stock
½ cup of cream
1 ¾ oz of butter
Salt and pepper, to taste

Cream, to garnish
Freshly chopped chives, to garnish

Remove the dark outer leaves from the leeks and discard. Wash well to remove any dirt from between layers and chop fine. Peel and chop the onions, pears and potatoes. In a saucepan, melt the butter and gently sauté the onion and leek until soft. Add pears, potatoes and chicken stock, bring to the boil, and simmer for 30 minutes or until the potatoes are tender. Purée in a blender until smooth, reheat in a clean saucepan, then add the cream, salt and pepper. Thin slightly with milk if required. Serve with an extra swirl of cream and freshly chopped chives.  From www.leekrecipes.org.

thekitchn.com

2 tablespoons olive oil, divided

1 pound skinless chicken breasts, cut into cubes
1 onion, chopped
2 cloves garlic, crushed
1 1-inch piece fresh ginger, peeled, minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon sugar
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon cayenne
1 ½ pound pumpkin, peeled, seeded, cubed
1 ½ cups chicken broth
½ cup coconut milk

Heat 1 Tb oil in a large skillet over medium. Add chicken and cook until lightly browned and cooked through, 7-9 min. Remove from skillet and set aside. Add remaining 1 Tb oil to same skillet and heat over medium. Add onion, garlic, and ginger; cook until golden, 3 min, stirring. Add coriander, cumin, sugar, salt, turmeric, and cayenne; cook until fragrant, 1 min, stirring. Add pumpkin and stir to coat with spices. Add broth, coconut milk, and reserved chicken; bring to a boil over high, cover, and reduce to a simmer. Cook 20 min, until pumpkin is softened and milk has thickened. Serve warm over rice. From pumpkinrecipes.org.

gfreemom.com

3 delicata squash, halved lengthwise and seeded

1 onion, chopped

3 cups vegetable broth

1 1/2 cups heavy whipping cream

2 tablespoons butter

salt to taste

ground black pepper to taste

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.  In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.  Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.  Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.  From allrecipes.com