Posts Tagged ‘greens’

Greens and Beans with Polenta

Wednesday, September 19th, 2012
Spinach and Cannellini Beans with Fontina Polenta

Spinach and Cannellini Beans with Fontina Polenta

Greens and Beans with Polenta

Loosely adapted from Lidia Cooks from the Heart of Italy by Lidia Bastianich

Though this dish may not sound flavorful and exciting, it packs a good flavor punch.  Throw in some garlic, pancetta, and cheese and it turns beans and spinach into a savory delightful and warming comfort food.
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Turnip and Turnip Greens Soup

Sunday, September 25th, 2011
Turnip and Turnip Greens Soup

Turnip and Turnip Greens Soup

Turnip and Turnip Greens Soup

Adapted from The Art of Simple Cooking by Alice Waters

I love the tiny little Tokyo turnips I find at the Farmer’s Market.  They have a lovely sweetness to them that pairs well with their subtle spicy bite.  I was a bit skeptical about adding the greens, since in the past when I’ve cooked them they can be a bit spicy, but simmering them in the chicken broth took out all of the spice.  I highly recommend using butter, not olive oil, since butter and turnips pair so well together.  It also gives this humble soup a bit of richness.  Overall I loved this soup and will be making it again soon.
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Baby Mixed Green Salad with Raspberries and Kiwis

Wednesday, July 6th, 2011
Mixed Greens with Raspberries and Kiwis

Mixed Greens with Raspberries and Kiwis

Baby Mixed Green Salad with Raspberries and Kiwis

The bright reddish-pink raspberries really pop among the green lettuce leaves in this tasty summer salad.  The raspberries and kiwis also offer a tangy, fruity, sweetness.  Add in roasted pistachios or pine nuts for some crunch and toss it all together with a lemon vinaigrette.
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Risotto with Roasted Beets, Greens, and Goat Cheese

Sunday, June 26th, 2011
Beet Risotto with Beet Greens

Beet Risotto with Beet Greens

Risotto with Roasted Beets, Greens, and Goat Cheese

This is one of my favorite risotto dishes.  I love the sweetness of the beets combined with the creaminess of the risotto.  The goat cheese adds extra creaminess and a bit of tang.  Best of all, this is a great way to use the entire beet.  You can even cook the beets a day early and keep them in the refrigerator.  Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish.  If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook.  You want to make sure the beets have time to cool a bit so you can peel them.
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Penne with Sausage, Ricotta, and Greens

Sunday, March 27th, 2011
Penna with Sausage and Ricotta

Penna with Sausage and Ricotta

Penne with Sausage, Ricotta, and Greens

Adapted from Lidia Cooks From the Heart of Italy, by Lidia Bastianich

Here’s yet another dish from my Lidia cookbook.  I love this book!  The dish in the book is called Shepard’s Rigatoni, and uses rigatoni noodles, but I had penne so just used what I had on hand.  This recipe is great because it mainly uses ingredients that keep for a while in the refrigerator and pantry– sausage, ricotta, and pasta.  I added in the dark greens.  I felt it needed more green than just the basil, but you can definitely leave the dark greens out.  This is a rich pasta dish, and super easy.  Great for a quick weeknight meal.
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