Greens & Grains

Wanted: 

Something tasty, quick, and hearty for dinner.

Start with:

Chopped onion, garlic & EVOO.

Saute while you search the fridge for veggies.

Cook Up

Some quinoa, farro, brown rice,

or use what you have leftover.

Add:

Everything green you've got, chopped (I used spinach, broccoli, zucchini).

Saute some more.

Throw In:

A can of chick peas, drained and rinsed

Some Calamata Olives

Some Feta Cheese

Serve

Summer Salad Supper Number 5

 

Romaine Lettuce

Radishes

Chick Peas

Gently Browned Polenta, diced

Fresh Mozzarella Cheese

Grilled Red Onions 

Quick Skillet Supper

Came home from work, fell asleep on the couch, now it's late and we're hungry -so I rough chopped a red onion and started it cooking in 2 tsp olive oil while I sliced a couple of zucchini

Threw the zucchini in to start cooking while I sliced three little yellow summer squash and cut a green pepper into 3/4" pieces 

Threw the yellow squash and peppers in with the rest of the veggies and stirred over medium high heat - while I opened a can of chick peas and quartered a handful of Calamata olives

When the onions were soft and the squash was soft but not mushy, I added the chick peas and olives and heated everything through

Last addition - about 3/4 cup of crumbled Feta Cheese and some shredded fresh green and purple basil.

Total time < 30 minutes.

Served this with leftover mashed potatoes, warm pita bread and hummus.

Day 27: Potato, Zuchinni, & Feta Latkes

It is the fifth night of Hanukkah and I have not fried anything in oil yet. I made something I will call Latkes with a Greek Twist - or Twisted Greek Latkes.

2 potatoes
1 onion
2 small/medium zucchinis
2 eggs
2 tablespoons flour
salt & pepper, oregano, basil
1/2 cup crumbled feta cheese
olive oil

Grate the vegetables together - always put onions and potatoes together in the food processor chute to keep the potatoes from turning that ugly grey/brown color. Squeeze out the excess liquid.  Beat the eggs, then mix them into the vegetables with the flour and seasonings, then add the cheese and mix that in. Heat a heavy pan, coat with thin layer of oil, drop tablespoons of batter - keep the latkes small so they cook through. Cook until brown on both sides. Keep warm in the oven until you eat them. These are a little soft - as opposed to crunchy - because of the zucchini and the feta - but very good.

To go with the Twisted Greek Latkes:
Chick Pea Salad (1 can chick peas, 1 cup halved cherry tomatoes, 1 cup chopped celery, 1/2 c chopped flat leaf parsley, S&P, 2 tsp EV Olive oil, some balsamic vinegar)
Braised Red Cabbage with apples and onions from the freezer (prepared and frozen in August)
Apple and Cranberry Chutney from Thanksgiving

Day 11: Winter Vegetable Stew with Chick peas and Apple Slaw

We have received turnips in our CSA share for the last three or four weeks and they are all still in the refrigerator. I finally found a recipe that includes them, and some of the other winter vegetables that were part of the last few shares, and sounds tasty. We also have a surfeit of radishes, both red and purple, and no one will eat them, and we still have half a head of red cabbage (not to mention an entire head of green cabbage) and this weeks share was full of apples. So...

Chickpea and Winter Vegetable Stew

http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html#51

I used 1 1/2 cans of chick peas, I couldn't find the harissa, so I left it out. I used Israeli cous cous. My husband said he would have liked bigger pieces of onion. It was very good.

and 

Apple Slaw

http://www.nytimes.com/interactive/2010/11/08/health/20101108_thanksgiving.html#3

I used less oil (4 teaspoons) + 2 tablespoons water. I didn't have any more honey, so I used maple syrup. I chopped the cabbage but grated the apples with the food processor. It was very tasty.