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Tag Archives | summer 2012 recipe

FARMER CHRIS’ NETTLE SOUP

By Chris Kurth, Farmer/Owner, Siena Farm in Sudbury

Nettles have a wonderful vegetal and herbal flavor like artichokes and are perfect when combined with other Spring vegetables like spinach and peas. If you would like a more substantial soup, stir in some crushed vermicelli, rice, spinach or peas (see video below).

Serves 8

Note: To safely clean stinging nettles, wear two pairs of rubber gloves, remove any thick stems, and wash the leaves well in cold water, three times.

½-¾ pound of stinging nettles, washed and drained

Salt to taste

1 cup heavy cream

Bring 8 cups of lightly salted … Read More

Wild Stinging Nettle + Two-Pea Lasagne with Pork Sausage

By Sarah Blackburn, recipe developer, Sara’s Supper Club, Brookline

You can make your own fresh egg pasta dough for this lasagna, but it’s easier to get it from the supermarket or specialty foods shop. If you have a pasta maker at home, you can easily thin out the store-bought pasta sheets, or ask your pasta purveyor to thin them for you.

Filling

3 sweet Italian sausages (preferably a local sausage)

6 tablespoons extra virgin olive oil, divided

1 small bunch spring onions with greens, chopped

1 stalk green garlic with greens, or a small handful garlic scapes, chopped

1 bunch … Read More

Pasta with Beet Greens, Walnuts and Feta

This colorful dish is striking to behold yet incredibly simple to make. The pasta takes on the brilliant ruby hue of beets, and sets it against dark green leaves and snowy white feta. Besides the vibrant colors, the dish highlights contrasting flavors: sweet beetroot, earthy greens, slightly bitter walnuts and salty cheese.

Makes 2 servings

2 tablespoons extra-virgin olive oil

1 clove garlic, minced

½ pound young beet greens, trimmed, rinsed, drained and chopped or torn in pieces

¼ cup water or vegetable stock

1 cooked beet, peeled and cut in small dice (about ¾ cup)

1⁄3 pound cooked noodles … Read More

Chlodnik

This hot-weather soup is a summer cousin of borscht—clear, cool and refreshing even though its name sounds heavy. Most recipes for chlodnik purée cooked beets and broth with sour cream into an opaque magenta, but I prefer this sparkling jewel-like version. After the beets are cooked, the strained liquid is chilled, and then served with thinly sliced beets, scallions and cucumber. Just before serving, it’s topped with a chiffonade of young beet greens and perhaps little shrimp to dress it up a bit. It makes a perfect starter for a hot summer night.

Makes 4 to 6 servings

4 medium … Read More

Chicken Roulades with Beet Greens, Parmesan and Prosciutto

The full flavor of chicken thighs complements beet greens. The Parmesan glues these little bundles together and the prosciutto wraps them like skin. The roulades also work well at room temperature, as for an elegant picnic or buffet, sliced across to show the colorful filling.

Makes 4 servings

5 tablespoons extra-virgin olive oil, divided

1 small onion, chopped

1 clove garlic, minced

¾ pound young beet greens, trimmed, washed, drained, and coarsely chopped or torn

2⁄3 cup chicken stock, divided

8 boneless, skinless chicken thighs (about 1½ pounds)

Parmigiana Reggiano cheese in thin shavings

8 thin slices prosciutto

Prepare the … Read More

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