Veggies By George Weekly Challenge #5

Say hello to Jack at Veggies By George!
Okay - I got my basket, but I'm not sure what I was supposed to use, so I've created recipes this week using greens and radishes.

Radically Roasted Radishes - pics to follow

I am generally not a raving fan of radishes, but after trying a dish featuring what appeared to be poached radishes at the Athlone Inn here in Gananoque, I thought I'd try roasting them.  The result was a starchy, slightly peppery and sweet (almost caramelized) treat that my hubby mistook for potatoes!

Ingredients:

4 extra large radishes, washed and sliced into eighths

1/8 C grapeseed oil

1tsp umeboshi (or apple cider) vinegar

1/2 tsp each ground sea salt AND pepper

1 tbsp chopped fresh thyme

2 cloves garlic, pressed

Preheat oven to 400 F.  Arrange radish wedges in a baking dish (I used a pie plate).  Mix remaining ingredients together, pour over radishes and toss to coat.  Roast for 30-45 minutes or until radishes are slightly golden and have lost their crunch.  Enjoy!

Coconut Braised Greens

1 bunch swiss chard, washed and chopped with stems and leaves separated

1 bunch kale, washed and chopped with stems and leaves separated

1 bunch bok choy, washed and chopped with stems and leaves separated

1 tbsp oil of choice, I used peanut

1 onion, chopped

1 C coconut milk

Juice of 1 small lime

salt and pepper to taste

Bring a large pot of salted water to a boil.  Add chopped stems and cook for 2 minutes.  Add chopped leaves and boil 3 minutes more.  Strain and set aside.  In same pot, heat oil over medium flame and add onion.  Saute until translucent.  Add greens to pot with coconut oil and lime juice and simmer for 5 minutes.  Add salt and pepper to taste.

Veggies by George Challenge #3, Part 2

On the green in two!  A creamy pasta dish with a bold splash of green never fails to please at my house, so here goes. . . a second kale dish that I actually enjoy!

Fusili & Kale in Creamy Garlic Scape Sauce

Ingredients:

350g fusili pasta

EVOO and sea salt for boiling

1 large bunch of kale, leaves and stems separated

1 can white kidney beans, drained and rinsed

1/2 vegetable stock

2 tbsp balsamic vinegar

1 bulb roasted garlic

salt and pepper to taste

1/4 C EVOO

1 small white onion, coarsely chopped

1 C garlic scape, bulb and tough ends removed, coarsely chopped 

Put large pot of water on to boil.  Chop kale stems and add to boiling water with the pasta, along with a dash of EVOO and a pinch of salt.  Cook for 3 minutes and then add chopped kale leaves.  Cook until pasta reaches desired consistency and kale stems are tender.

In a blender or food processor, combine the beans, stock, balsamic, garlic, salt & pepper.  Process until smooth.   In a skillet, heat 1/4 C olive oil and saute onion and scape until onions are translucent.  Add onion mixture to bean mixture and process until smooth and creamy.  Toss into pasta and add sea salt to taste.  Serve immediately with a garnish of fresh tomatoes and balsamic vinegar for seasoning.

Veggies by George Challenge #3, Part 1

KALE.  While I love it's colour and flavour, I am not crazy about the texture of kale.  My personal mission this week was to find ways for me to enjoy kale and all of it's positive health benefits.

Kale is naturally rich in calcium, leutein, iron, and sulphur.  It is a fiber-rich food with high levels of vitamins A, C and K.  For all of these reasons, kale is a great natural detoxifier and blood purifier.

Recipe #1     

Green Tropical Cocktail

Ingredients:

Large handful of kale, washed

Small handful of parsley, washed

juice of 1 lemon

1/2 C pineapple juice

2 pineapple rings

4 ice cubes.

Process all ingredients in a blender until smooth and drink immediately.  Makes about 2 8oz servings.