Horse & Buggy Produce Recipes

Kale Lasagna Diavolo

horseandbuggyproduce — Tue, 15 Feb 2011 23:20:18 +0000

From The Vegetarian Times

Makes 2 servings.

*1 tsp. olive oil, plus more for oiling pan

*1 8-oz bunch kale, stems removed

*1 15-oz pkg. fat-free ricotta cheese

*4 oz. chevre or goat cheese, softened

*2 cloves garlic, minced (2 tsp.)

*2 cups prepared tomato puree

*1/2 tsp. red pepper flakes

*6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles

*1/2 cup grated parmesan cheese

1. Preheat oven to 400 degrees F. Coat 8-inch square baking pan with oil.

2. Cook kale in large pot of boiling salted water 2 minutes. Drain, and rinse under cold water until cool enough to handle. Thoroughly wring out kale, then chop. Season with salt and pepper, if desired, and set aside.

3. Mash together ricotta and chevre in bowl, and set aside.

4. Heat 1 tsp. oil in small saucepan over medium-low heat. Add garlic, and cook 15 seconds, or until fragant. Add tomato puree and red pepper flakes; simmer 5 minutes, or until thickened.

5. Spread 1/4 cup sauce in prepared baking pan. Place 2 lasagna noodles on top of sauce. Top with half of cheese mixture, half of kale, and 1/3 cup sauce. Top with two more noodles, remaining cheese, and remaining kale. Top with remaining lasagna noodles, and cover with remaining sauce. Spring with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.

Winter Squash Soup

horseandbuggyproduce — Tue, 15 Feb 2011 23:11:23 +0000

From Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten

*2 tablespoons unsalted butter
*1 tablespoon olive oil
*2 cups chopped yellow onions (2 onions)
*1 15-oz can pumpkin puree (not pumpkin pie filling) or one pie pumpkin (roast, then puree the cooked pumpkin)
*1 1/2 lbs. butternut squash, peeled and cut into chunks
*3 cups chicken stock or vegetable stock (homemade preferred)
*2 teaspoons salt
*1/2 teaspoon pepper
*1 cup half-and-half
*grated gruyere or croutons – for garnish

Heat oil and butter in pot on med-low heat, add the onions and cook over med-low heat for 10 minutes or until translucent. Add the pumpkin puree, butternut squash, stock, salt and pepper. Cover and simmer over med-low heat for about 20 minutes or until the butternut squash is very tender. Turn off heat, let it cool a little bit then process mixture through a food mill or use an immersion blender directly in the pot to process everything into liquid. Add half and half and heat slowly. Add garnishes as you wish.

Paula Deen’s Collard Greens

horseandbuggyproduce — Sat, 18 Dec 2010 21:23:48 +0000

Subscriber Janet Lohr graciously shared this recipe from Paula Deen. She has adapted it to cabbage and mustard greens as well.

Ingredients

*1/2 pound smoked meat (I have used bacon, pork fat meat or seasoned ham and I have added some liquid smoke)
*1 TBSP House Seasoning (recipe for House Seasoning below)

*1 TBSP Seasoned Salt (I use Lawry’s)

*1 TBSP hot red pepper sauce (I have not used this – my kids would not like it!)

*1 large bunch of collard greens ( I have used as much as 2 family shares in one batch)

*1 TBSP butter

Directions

In a large pot, bring 3 quarts of water to boil and add meat, house seasoning, seasoned salt and hot sauce (if you are using it). Reduce heat to medium, cover and cook for 1 hour.

Wash the collard greens thoroughly. Remove the stems that run down the center by holding the leaf in your left hand and stripping the leaf down with your right hand. The tender young leaves in the heart of the collards don’t need to be stripped. Stack 6-8 leaves on top of one another, roll up, and slice into 1/2 – 1 inch-thick slices. Place greens in pot with meat and add butter. Cook for 45-60 minutes, stirring occasionally. When done, taste and adjust seasoning.

Note: S far, I have used this same recipe for cabbage and mustard greeens. The cabbage cooked for about the same amount of time if you like it fairly soft. I also had to add some salt at the end. The mustard greens only took about 4-5 minutes to cook. I am sure you can use the same recipe for kale, but you may need to adjust the cooking time.

House Seasoning

*1 cup salt (I only use kosher salt)

*1/4 cup black pepper

*1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Asian Vegetable Rolls

horseandbuggyproduce — Mon, 15 Nov 2010 19:33:01 +0000

from Barbara Kingsolver’s Animal, Vegetable, Miracle

2 oz. thin rice noodles

1 cup bean sprouts

10 soft lettuce leaves

1 cup carrots, finely shredded

2-3 green onions, finely chopped

1/2 cup mint leaves

1/2 cups cilantro leaves

8 rice paper wrappers (about 8” square)

Drop noodles into boiling water, remove from heat and let stand 8-10 minutes, stirring occasionally. Drain, rinse with cold water and drain again.

Lay out noodles and vegetables in an assembly line. Heat a pan of water until it’s almost too hot to handle. Soak one rice paper wrapper in the hot water for 15-20 seconds, then take it out and lay it flat. Flatten out one lettuce leaf on top (this helps prevent other fillings from poking through the wrapper). Next, place a finger-sized bunch of noodles close to one side of the paper and roll that side over the noodles. Continue this same pattern for the vegetable fillings, laying each ingredient parallel to the noodles and rolling the paper over. After the mint and cilantro leaves have gone in, fold the ends of the wrapper in, then fold the remaining side over them to secure. Set roll on a platter, seam side down. Keep rolls moist until served, and separated so they don’t stick together (the wrappers will tear).

Serve whole or cut in half, with your choice of spicy dipping sauce. One simple option is to add a few tablespoons of rice vinegar and sesame oil to a half cup of soy sauce.