Recipes for 05/04/12
Greenleaf Lettuce, Broccoli, Local Radishes, Crimini Mushrooms, Swiss Chard,
Garlic, Limes, Mangoes, Honeydew Melon
Mushroom and Chard Frittata with Smoked Gouda Cheese
This versatile recipe is good with almost any kind of cheese, so don’t hesitate to substitute. Feel free to add leftover vegetables lurking in the refrigerator. Red bell peppers are an especially good addition.
2 tsp. olive oil 1/3 c. chopped yellow onion
2 c. sliced mushrooms 4 c. torn chard leaves
2 large eggs 4 large egg whites
½ c. grated smoked Gouda cheese ¼ tsp. salt
¼ tsp. pepper Cooking spray
Preheat oven to 350°. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion; cook 2 minutes. Add mushrooms; cook, stirring frequently, 4 minutes or until the mushrooms are tender. Add chard; cover and cook 1 minute or just until chard is wilted. In a medium bowl, combine eggs, egg whites, 1/4 cup cheese, salt, and pepper; mix well. Add chard mixture; mix well. Pour mixture into an 8-inch round cake pan coated with cooking spray. Sprinkle remaining 1/4 cup cheese over frittata. Bake 30 minutes or until eggs are set in center and cheese has melted. Cut into 4 wedges. (Serves 4, adapted from Health Magazine)
Crunchy Broccoli Slaw
Raisins and honey add sweetness to this chopped broccoli salad, while bacon, onion and vinegar and savory notes.
8 slices bacon 1 large head broccoli
½ c. minced red onion 1/3 c. raisins
1/3 c. mayonnaise 3 tbsp. apple cider vinegar
2 tbsp. honey
Cook bacon in a large skillet until browned and crisp. Drain on paper towels and crumble into small pieces. Cut florets from broccoli and chop into bite-size pieces. Transfer to a large mixing bowl and toss with minced onions and raisins. In a small bowl, whisk together mayonnaise and vinegar until smooth. Add honey and salt and pepper to taste, whisking to combine. Pour dressing over broccoli mixture, top with bacon pieces, and serve immediately. (Serves 8, adapted from MyRecipes.com)
Cold, refreshing, and non-alcoholic, this is the perfect beverage for summer pool parties.
1 c. sugar 4 c. water, divided
Zest of 2 limes 1/3 c. mint leaves
2 c. chopped honeydew melon 1 c. fresh lime juice
Bring sugar, 1 c. of the water, zest of 2 limes, and mint leaves to a boil, stirring. Let cool; strain and discard solids. Puree the chopped honeydew in a blender or food processor. Stir together the honeydew puree, fresh lime juice, lime-mint syrup, and 3 c. cold water. Chill 2 hours before serving. (Adapted from All You Magazine)
Meredith Deaton for naturalfarms
420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com
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