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Enjoy our current and previous recipes
of the month! We also have curry
dip.
Lara, who works with me, showed me how to roast kale last fall. I became addicted and started roasting everything — kale, swiss chard, beet greens, broccoli, cauliflower. The roasting turns the greens into a crisp chip-like vegetable. I cannot get enough of these vegetables.
Ingredients:
One large bunch of greens, such as kale, chard, or beet greens
OR a bunch of broccoli or cauliflower
Olive oil
Salt and pepper
For kale, chard or beet greens, cut crosswise to remove the stem and wash the leaves. Spin dry. For the broccoli and cauliflower, slice the whole bulb across. (Fancy magazines will often refer to these as broccoli or cauliflower steaks. )
Place the greens on a sheet pan. Drizzle with olive oil, salt and pepper. Bake at 350 for about 15 minutes, turning half way through. Broccoli and/or cauliflower will take a little longer to cook.
Let me know if you get as addicted as I am.
Ingredients:
1 single layer pie crust, preferably home made
2 pkg, 10 oz each) frozen chopped spinach
1 small onion, minced
3 T. butter
1/ 2 tsp salt
dash of pepper
3 eggs, beaten
1/ 4 tsp ground nutmeg
1 container, 15 oz, ricotta
1 c. light crem
1/ 2 c. grated parmesan
Cook the spinach, squeeze dry. Cook the spinach and onion in the butter. Add the salt, pepper and nutmeg.
In a separate bowl combine ricotta, eggs and cream. Add the spinach mix.
Pour into the prepared precooked pie crust ( 5 minutes) and bake at 350 for 50 minutes or until set.
Recipe of the Month Archive
Curry Dip!
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