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Citrus Glaze for Noble Spinach
Ingredients
- 1 Bunch Fresh spinach
- Juice of 3 tangelos or oranges
- 2 Teaspoons White balsamic vinegar
- 3 Tablespoons Grape seed or coconut oil
- 2 Teaspoons Turbinado sugar
- Brittany Sea Salt and fresh ground pepper to taste
Servings: Servings
Instructions
- Clean spinach and remove stems
- .In a small saute pan, over medium to high heat, cook juice of 3 tangelos/oranges, oil, balsamic vinegar, salt, pepper and turbinado sugar until desired consistency (enough to coat spinach leaves).
- Serve warm (not pan hot) over the spinach (that has been stemmed, washed and dried) tossing with the remaining oil.
- Delicious! Enjoy.
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Kale, Basic Tips
Ingredients
- 1 bunch Kale or other cooking greens, washed and de-stemed
- olive or coconut oil
- 2 to 4 cloves garlic, minced
Directions
Frankly, in order to understand the properties of a new cooking green, simply wash well, chop, and saute in good oil or coconut butter with garlic and pepper flakes to the consistency that you like is our recommendation (some like it slow cooked to very tender and some like it crunchier flash fried over a hotter heat for a shorter time).
Serve over hot cooked pasta and serve with good parmesan cheese, French bread and mixed salad. Viola – a meal!
Sautéed Spinach with Garlic, Mushrooms and Fresh Chives
Ingredients
- Adapted from Vegetables by James Peterson
- 1 bunch spinach
- Minced fresh chives
- 1-2 T coconut butter, butter or olive oil
- 4 garlic cloves, minced (actually optional)
- Brittany salt and freshly ground black pepper
Directions
- Stem, wash, and drain the spinach.
- Spin it dry in a lettuce spinner.
- Heat the butter in large sauté pan over med heat and stir in the garlic. Let the garlic sizzle for about 3 minutes or until it barely begins to brown.
- If you’re using butter you may have to turn the heat down at some p9oint to keep the butter from burning.
- Turn the heat up to high, immediately stir about one-third of the spinach into the hot pan until the spinach wilts- after about a minute-and stir in another third of the spinach.
- When it has wilted, repeat with the last third.
- Add washed and dried mushrooms and continue to cook over high heat until the liquid it releases into the pan evaporates, about 5 minutes.
- Season to taste with salt and pepper and minced chives.
- Served immediately.
Spinach Sauteed with Dried Mushrooms & Chives
Ingredients
- 1 bunch spinach
- 2 t fresh chives, minced
- Dried mushrooms
- 1-2 T coconut or olive oil or real butter
- 4 garlic cloves, minced (optional)
- Brittany sea salt and freshly ground black pepper, to taste
Directions
- De-stem, wash, and drain the spinach.
- Spin it dry in a lettuce spinner.
- Heat the butter or oil in large saute pan over med heat and stir in the garlic.
- Let the garlic sizzle for about 3 minutes or until it barely begins to brown.
- If you are using butter you may have to turn the heat down at some point to keep the butter from burning.
- Turn the heat up to high, immediately stir about one-third of the spinach into the hot pan until the spinach wilts.
- After about 1-1/2 minutes stir in another third of the spinach.
- When it has wilted, repeat with the last third.
- Add rehydrated dried mushrooms and continue to cook over high heat until the liquid in the pan evaporates, about 5 minutes.
- Season to taste with salt, pepper and minced chives.
- Served immediately.
Cilantro Rice
Ingredients
- 2-1/2 c uncooked parboiled rice
- Very hot water
- 1/4 c vegetable or chicken stock base
- 4 T unsalted butter or 3 T coconut oil
- 1/2 C diced green bell peppers or substitute
- 1/4 c chopped cilantro leaves
Directions
- Place rice in a 6-inch-deep (3- or 4-quart) pan.
- Cover with very hot tap water and stir vigorously “to clean and soften rice.”
- Drain rice in a colander.
- Repeat twice with fresh hot water to clean and soften rice adequately.
- In mixing bowl, add 1 quart very hot tap water to vegetable or chicken stock.
- Mix well with a wire whisk.
- Add dissolved vegetable or chicken stock mixture to soaked rice; stir well.
- Place rice, uncovered, in 350-degree oven 15 minutes.
- Melt butter or coconut oil in a microwave-safe container.
- Remove rice from oven and add butter or coconut oil to rice; mix thoroughly.
- Cover rice and return to 350-degree oven 15 minutes.
- Meanwhile, combine bell peppers in mixing bowl and cover with very hot tap water. Set aside to soften. (or may saute peppers)
- Remove rice from oven. Drain water.
- Rinse softened or sauted peppers thoroughly with hot water.
- Add peppers to rice; mix thoroughly.
- Add cilantro and hold at serving temperature.
Amazing-Frozen-Lemons
Lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.
Instructions
- Place the washed lemon in the freezer.
- Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it)
- Store grated lemons in the freezer.
- Sprinkle on your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes... the list is endless.
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Radicchio, Avocado & Grapefruit Salad
Ingredients
- 2 Ruby Red grapefruit
- 1 head radicchio, cored and coarsely chopped
- 2 T olive oil
- 2 T lime juice
- 1 firm-ripe avocado, peeled and sliced
- 1/3 cup chopped smoked almonds
- 1/4 cup sliced green onion
- Sea salt and fresh ground pepper to taste
Directions
- Section grapefruit; set fruit aside and squeeze membrane to release any juice into large bowl.
- Whisk in oil and lime juice, add radicchio and toss.
- Divide evenly among flour plates and top with grapefruit sections, avocado, almonds, and green onion; season to
- taste with sea salt and pepper. Serve immediately.
Spaghetti Squash Florentine
Ingredients
- 1 bunch spinach or cooking green (rapini et al)
- 1 spaghetti squash
- 1 c Ricotta cheese (or cottage cheese)
- 2 eggs
- Italian seasoning to taste
- 3/4 c Mozzarella cheese, shredded or pulled apart
- 16 oz tomato sauce or fresh sliced tomatoes
Directions
- Wash cooking greens well and set aside. Cut squash in half lengthwise (I’ve been known to use an axe) and cut out seeds.
- To cook, you may use the oven (375 degrees, cut side down into pan with water and bake until tender) or a Dutch oven with about 2″ of water, cover and simmer for about 20 to 25 minutes.
- DO NOT OVER COOK SPAGHETTI SQUASH. YOU’LL LOSE THE ‘SPAGHETTI’ TEXTURE.
- When tender, place under cold water or ice it down to stop the cooking process.
- Remove strands with fork when cool to extract strands and place into a cooking pan.
- Combine chopped cooking green, ricotta cheese, beaten eggs and Italian seasoning. Beat until well blended; spread over squash, top with tomato sauce and sprinkle with mozzarella cheese.
- Cover and bake at 350 degrees for 30 minutes.
Sorrel Flan
Ingredients
- 4 T (1/2 stick) unsalted real butter or 3 T coconut oil
- 3/4 cup finely chopped shallots
- 8 cups sorrel leaves (about 8 oz, may mix with spinach or other cooking greens),well rinsed, dried, tough ribs or stems removed
- 12 eggs
- 4 cups heavy or Whipping cream
- ½ cup chopped fresh parsley
- ½ teaspoon ground nutmeg
- Brittany sea salt and freshly ground black pepper, to taste
- 2 cups grated Gruyere cheese
Directions
- Preheat oven to 350 degrees F. Grease a 13x 9-inch baking pan.
- Melt the butter in a large skillet over medium heat. Add the shallots and saute until translucent. Add the sorrel and cook covered until wilted, 10 to 12 minutes. Remove from heat.
- Whisk the eggs and cream together in a large bowl. Add the parsley, nutmeg and salt and pepper to taste and whisk to combine.
- Spoon the sorrel mixture evenly over the bottom of the prepared pan.
- Sprinkle the cheese over the sorrel mixture and pour the egg mixture over the cheese.
- Bake on the middle rack of the oven until golden and the center is just firm to the touch, about 1 hour.
- Serve immediately.
Sorrel Sauce for Steamed Broccoli
Ingredients
- ½ c dry white wine
- 1 medium shallot, minced (if available)
- ½ c cream
- 1 bunch sorrel, leaves only, shredded or finely chopped
- ¼ c veggie broth or water
- Brittany sea salt and fresh ground pepper to taste
- 1 or 2 bunches broccoli, washed and cut into large pieces
Directions
- Combine the wine and shallot in a small saucepan or pot and simmer over low heat until reduced by half, about 10 min.
- Stir in the cream and simmer until the sauce thickens slightly, about 5 minutes.
- Stir in the sorrel you may need to add it in batches so it fits in the pan and then simmer with the cream for 5 minutes.
- Stir in the broth or water and simmer the sauce, while stirring, until it reaches the consistency you like.
- Season to taste with salt and pepper.
- Serve over lightly steamed broccoli. Do not over cook Broccoli!!
