Recipes

These are based on what is available seasonably and will be updated periodically.

Chinese Peanut Slaw

1 (3 ounce) package chicken-flavored Ramen noodles
1/3 cup peanut oil
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 small cabbage, shredded (about 1 ½ pounds)
½ cup sliced green onions
1 cup dry-roasted peanuts
¼ cup sesame seeds, toasted

Remove seasoning packet from noodles; set aside. Break noodles into pieces; place in a shallow baking pan. Bake at 400 degrees for 5 minutes or until golden, stirring once; set aside.

Combine seasoning packet, peanut oil, vinegar, and sugar in a small bowl. Using a wire whisk, beat until well blended. Chill dressing.

Just before serving, combine dressing, cabbage, and remaining ingredients, tossing well. Sprinkle with toasted noodles.
 

Crunchy Bacon Coleslaw

¾ cup mayonnaise
1 tablespoon sugar
4 cups shredded green cabbage
1 cup shredded red cabbage
½ cup chopped peanuts
4 slices bacon, crisply cooked, crumbled

Mix mayonnaise and sugar in large bowl. Add remaining ingredients, mix lightly. Refrigerate

Fettuccine with Swiss Chard

1 stick unsalted butter
1 tablespoon dried currants
2 tablespoons golden raisins
1 bunch red or green Swiss chard (about 8 cups packed leaves)
1 tablespoon olive oil
½ medium red onion, thinly sliced (about 1 cup)
Salt and pepper
2 cloves garlic, finely chopped
½ pound fresh fettuccine
1/3 cup toasted walnut pieces
Grated parmesan cheese

Melt butter in small saucepan over low heat. When it turns a rich, amber color, in about 8 to 10 minutes, remove from heat and pour through a cheesecloth-lined strainer. Discard the solids. (You now have clarified butter.)

Meanwhile, set a large pot of water to boil. Plump the currants and raisins in a small bowl covered with ¼ cup of water. Trim the stems from the chard and slice across the leaves to make (2” wide) ribbons.

Heat the olive oil in a large saute pan. Add the onion, ¼ teaspoon salt and a few pinches pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard and ¼ teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.

When the water in the pot boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. When the pasta is just tender, drain it immediately in a colander; shake off excess water and add it to the chard, along with the plumped fruit, walnuts, and warm brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan cheese. Makes 4 servings.

Green Bean Pie

8 ounces fresh green beans, cut lengthwise into strips
1 can (4 ounces) mushroom stems and pieces, drained
½ cup chopped onion
2 cloves garlic, crushed
1 cup shredded Cheddar (or other) cheese
1 ½ cup milk
¾ cup biscuit mix (like Bisquick)
3 eggs
Salt and pepper to taste

Heat oven to 400 degrees. Grease pie plate, 10 X 1 ½ inches. Heat beans and 1 inch salted water to boiling. Cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10 minutes. Drain. Mix beans, mushrooms, onion, garlic and cheese in plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate over cheese mixture. Bake until knife inserted in center comes out clean, 30 - 35 minutes. Cool 5 minutes.

6 to 8 servings