This is in response to Amy's request of what to do with escarole:
Last fall I had a large head of escarole that I need to use. Its lovely to look at but a bit on the bitter side served raw. My friend, Lora, gave a recipe that incorporated escarole and that she thought was excellent. She got the recipe from Blue Moon Community Farm, her CSA farm.
Escarole Celeriac Dressing
1 celeriac, peeled and chopped
3 cloves garlic, chopped
1-2 medium leeks, washed well and sliced
2 or more portabello mushrooms, chopped
3 T. olive oil
Saute above ingredients until tender.
1 head escarole, blanched, drained and chopped
1/2 t. salt
Pepper to taste
2 eggs, beaten
4-5 cups bread cubes
Mix all and bake for 40 minutes at 375 degrees.
I baked the dressing in a 9 x 13" pan and put chicken breasts on top of the dressing to bake at the same time. Rub a little olive oil or butter on them and season.
Next time I would add about 1 teaspoon poultry seasoning or sage and thyme to the dressing. It turned out very well. My husband said it was delicious. And voila the escarole is all gone!
If celeriac is not in season you can substitute some celery, probably 2-3 stalks.
Subject: Digest for cooking-a...@googlegroups.com
- 13 Messages in 6 Topics
Date: Wed, 23 Jun 2010 20:09:19 +0000
"Paul Leddy" <paul...@comcast.net> Jun 21 11:51AM -0500 ^
I help with compiling recipes and writing the occasional column for our
CSA's newsletter. This week, the editor gave me my assignment for next
week: "For Week 3, I am beginning to struggle with finding new things
do/say about all the greens. Greens, greens and more greens coming next
week. Would it be possible for you to craft a column about "greens"? We've
had spinach, arugula, mixed Asian greens, the Chinese cabbages...and the
salad greens. I think the kale and chard will start kicking in next week as
well...and I'm expecting greens to continue to be a weekly thing. People
may need some new ideas/tricks on how to manage them all."
I love Diana's recipe for Swiss Chard soup and with your permission I would
like to share it with our members (I will reference the website). Are there
any other ideas out there for how you are using your greens?
I am new to the list and I can't wait to share new ideas with each other
Heather Lalley <heathe...@gmail.com> Jun 23 07:43AM -0500 ^
I would love to see that column, Paul. We get tons of greens, too.
I use lots of them in Green Smoothies. Roasted kale chips are wonderful. And
you can always toss them into soups. They're also great sauteed with eggs.
I'd love to hear other uses for all of those greens.
Amy Martell <aim...@gmail.com> Jun 23 09:30AM -0400 ^
I have to say, even I am swimming in almost too many greens for me to
Would love if anyone has ideas for escarole, other than white bean and
Patricia Eddy <patrici...@gmail.com> Jun 23 11:20AM -0700 ^
We've had two great successes lately. First, this roasted vegetable
salad with beans is fantastic. We turned it into a scramble and even
quasi-enchiladas after the first night.
Secondly, one of the vendors at the farmers market told me that she
uses fava beans in place of cheese in pestos. So we made a pesto with
fava beans and it was absolutely fantastic. (That link is
We've also been getting lots of onions. Other than caramelizing onions
to put on nearly EVERYTHING, any other good ideas for onions? It's a
little too warm here for French Onion soup.
Danielle Wiley <dani...@foodmomiac.com> Jun 23 11:22AM -0500 ^
Since we were discussing this morning, thought I'd share.
I'm in the early stages of gearing up for a 28 day cleanse/detox, and there
is a whole section of the book on juicing, as the cleanse requires 12-32
ounces a day of fresh vegetable juice. The author (Scott Ohlgren) has the
following to say about juice:
Juicing's biggest health benefit can be summarized in one phrase: cellular
cleansing. Juicing works so well at cell cleansing because of a few reasons:
1. There is hardly any digestive work needed to process raw, enzymatically
active liquid. Vegetable juice gets into the system quickly.
2. Squeezed vegetable juice is very nutrient-dense. This concentration acts
to supercharge the system in the same way that herbal tinctures work.
3. Chlorophyll, a substance found exclusively in plants, has a structure
similar to hemoglobin, the substance in blood that is responsible for
transporting oxygen. During the 1940s, researchers found that consuming
chlorophyll enhances the body's ability to produce hemoglobin, thus
improving the efficiency of oxygen transport.
Amy Martell <aim...@gmail.com> Jun 23 10:32AM -0400 ^
Slightly OT, but relevant. Probably most of you know this already, but for
those who don't or for those who want an additional talking point about why
eating locally is so important, here's a great excerpt from *Animal,
Vegetable, Miracle* by Barbara Kinsolver, talking about the relationship
between our oil dependence and our food economy.
"A quick way to improve food-related fuel economy would be to buy a quart of
motor oil and drink it. More palatable options are available. If every
U.S. citizen ate just one meal a week (any meal) composed of locally and
organically raised meats and produce, we would reduce our country’s oil
consumption by over 1.1 million barrels of oil *every week.* That’s not
gallons, but barrels. Small changes in buying habits can make big
differences. Becoming a less energy-dependent nation may just need to start
with a good breakfast*.* "
Jamin Mendelsohn <jaminme...@gmail.com> Jun 21 03:37PM -0400 ^
Hi -- I'm new here and also new to my CSA, but I'm not new to the world of
juicing and the CSA is fitting into that very nicely.
today I made 24oz of:
Rainbow Chard (CSA)
It's delicious and healthy!
Tomorrow's CSA has beets in it too -- you know I'll be juicing those babies
Heather Lalley <heathe...@gmail.com> Jun 23 07:45AM -0500 ^
Welcome, John. That sounds great. I've thought about buying a juicer over
the years but have never taken the plunge.
On Mon, Jun 21, 2010 at 2:37 PM, Jamin Mendelsohn <jaminme...@gmail.com
Heather Lalley <heathe...@gmail.com> Jun 23 08:31AM -0500 ^
Good to know. Thank you, Amy. One question, though: Isn't it healthier just
to eat the smoothie as-is, and not strain out all the pulp? Isn't that where
all the fiber is? I guess I'm asking, what's the benefit to juicing per se,
versus just plain old smoothies?
Sorry if that's a stupid question ...
Amy Martell <aim...@gmail.com> Jun 23 09:42AM -0400 ^
Totally not a stupid question! My understanding (and it's a very limited
understanding, so take it with many grains of salt), is that the benefit of
juicing (or one of the benefits) is that the nutrients and sugars are more
immediately available to your system via your bloodstream, so your digestion
can take a little break. If you are doing a juice fast (or juice "feast"),
or if you juice in the morning as your system is waking up, it's a great
For me, the immediate sugar rush of juice is too much, and I like the fiber
and the weight of smoothies. But that's just me and the way my body works
best. I know plenty of folks who swear by juicing. Also, my kids love
doing green juice; although they will drink smoothies, they won't drink a
lot of them. They will, however, drink gallons of "green lemonade" or
"green apple juice" - which I make by juicing (via the blender).
cheers - amy
Danielle Wiley <foodm...@gmail.com> Jun 23 08:44AM -0500 ^
Our juicer just arrived yesterday and I put it to great use this
morning! Apple, carrot juice with spinach and ovation greens from my
Sent from my iPhone
On Jun 23, 2010, at 7:45 AM, Heather Lalley <heathe...@gmail.com>
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