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Tag Archives: 5/17/12

Salad with Wild Lambsquarter, Scallions, Chickpeas, and Feta Cheese

Committee meeting working lunch, 5/17/12

 

Lambsquarter is a common weed that is also known as wild spinach. Its leaves are notched, and they look like they have a white, almost powdery coating. Lambsquarter can be eaten raw in salads, or cooked like other greens. In this salad, it’s mixed with spinach for a more mild introduction to a new green. Along with chickpeas and feta cheese, this salad makes a hearty side dish or lunch.

  • 4 ounces lambsquarters, washed and dried
  • 4 ounces spinach, washed and dried (if not prewashed and packaged)
  • 1 15-ounce can chickpeas, drained OR 1 cup cooked chickpeas (see bean cooking guide)
  • 1 bunch scallions, sliced into ¼-inch slices
  • 3 ounces feta cheese
  • 1 1/2 tablespoons lemon juice or white wine vinegar
  • 3 tablespoons olive oil, if available (or use vegetable or canola oil)
  • large pinch salt
  • black pepper, to taste

Combine lambsquarters, spinach, chickpeas, scallions, and cheese in a large bowl.

In a small bowl, prepare dressing by mixing lemon juice or vinegar, oil, salt, and pepper. Pour over salad in large bowl. Toss to coat evenly with dressing. Serve immediately.

Serves 6-8.

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Carrot and Radish Slaw with Mint and Lime

Committee meeting working lunch, 5/17/12

This salad uses fresh spring radishes, and it has a refreshing, bright flavor. This makes a good side dish to pair with heavier main courses to work in some fresh vegetables.

  • 1 pound carrots, shredded with a grater or matchstick slicer*
  • 10 radishes, shredded with a grater or matchstick slicer**
  • 1 small bunch mint, chopped to yield about 1/3 cup*
  • Juice of 2 limes (about 3 tablespoons)
  • 3 tablespoons canola or vegetable oil
  • ¼ teaspoon salt
  • black pepper to taste

Combine carrots, radishes, and mint in a bowl. In a separate small bowl, mix together lime juice, oil, salt and pepper. Pour over vegetables and toss to combine.

Serves 6 as a side dish.

*Carrots, radishes, and mint can all be grown here.

**Radishes are one of the first crops you can harvest from your garden in spring.

Chocolate Pear Muffins

Committee meeting working lunch, 5/17/12

These muffins are chocolate-y enough to be delicious, but light enough to enjoy for a breakfast or snack. If pear is unavailable, you could use apples, berries, or other fruits. Or chocolate chips.

  • 1 1/3 cups flour
  • 3/4 cup sugar
  • 1/4 cup baking cocoa
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup applesauce*
  • 1/4 cup milk
  • 1/4 cup water
  • 1/4 cup vegetable or canola oil
  • 1/2 teaspoon vanilla extract
  • 1 pear, diced into very small pieces*

Preheat oven to 350 degrees. Grease 12 regular muffin cups or 36 mini muffin cups.

In a large bowl, mix together flour, sugar, cocoa, baking soda, and salt.

In a medium bowl, mix together eggs, applesauce, milk, water, oil, and vanilla.

Pour wet ingredients into dry ingredients and stir until just combined. Very gently stir in diced pear.

Fill prepared muffin tins 2/3 full with batter. Bake until muffins spring back when lightly touched or a toothpick inserted in the center comes out clean, 20-25 minutes for regular muffins and 10-12 minutes for minis.

*Apples and pears can be grown here in Nebraska. You can even make and can your own applesauce.

Broccoli, Bacon, Pasta, and Parmesan Frittata (Spaghetti Omelet)

Committee meeting working lunch, 5/17/12

Frittatas are a great way to use up leftovers. The basic idea is that you can combine any pre-cooked ingredients (broccoli, bacon, and pasta, in this case) with enough eggs to cover them, then add seasonings (parmesan cheese, salt, and pepper, here) and cook until set. A different recipe that follows this basic idea is the Spanish Potato Omelet. Feel free to experiment with this recipe to see what vegetables and starches you like best with your eggs.

  • 4 slices bacon, roughly chopped
  • 3 cups cooked broccoli (steamed, boiled, roasted, leftover – it all works)*
  • 3 cups cooked pasta, any shape (leftovers are perfect for this)
  • 10 eggs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • black pepper, to taste

Heat a large skillet. Add bacon and cook on medium heat until bacon is crisp. Remove bacon to a large bowl and leave grease in the pan. Turn off the heat while you prepare the rest of the ingredients.

To the bowl with the bacon, add broccoli and pasta. Add eggs, cracking each into a small bowl or cup before adding it to the large bowl (this is to make sure that a bad egg or pieces of shell won’t ruin your whole mixture). Add cheese, salt, and pepper.

Turn the heat back on under the skillet with the bacon grease. When the grease is very hot, add the egg mixture and allow to cook over medium heat until cooked about halfway through, about 7-10 minutes.

Flipping the frittata: using potholders or oven mitts, place a large plate over the skillet. Take the whole business over the sink (just in case) and flip the half-cooked frittata out of skillet and onto the plate. Put the skillet back on the stove, then slide the frittata back into the pan, raw side down.

Continue to cook until fully cooked through, 5-7 minutes, then flip or slide onto a plate.

Serve warm, room temperature, or cold.

Serves 8.

*Broccoli can be grown in your Nebraska garden.