Notes from Debbie's Kitchen
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It's been a long time since we've had cauliflower, red cabbage or mustard greens... let me see what I can scare up!  - Debbie

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My favorite way to use mustard greens is as a salad green (see next-to-last recipe), but you can of course also cook them! Here is an old clipping from Bon Appetit, modified to work with the quantity of mustards you should be getting in your share:

Spicy Mustard Greens with Cumin
serves 4

2 tbsp. olive oil
1 medium onion, coarsely chopped [or use 2 of the small red ones we got in past weeks]
3 garlic cloves, chopped
1/2 tbsp. cumin seeds
1/4 tsp. crushed dried red pepper
1 large bunch mustard greens, coarsely chopped
1/2 tbsp. balsamic vinegar

Heat oil in a large wide pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Stir in garlic, cumin seeds, and crushed red pepper; saute 2-3 minutes more. Add mustard greens to pot in batches and stir until each batch begins to wilt before adding next, about 3 minutes per batch. Reduce heat to medium-low, cover, and cook until greens are very tender, stirring frequently, about 30 minutes. Season with salt and pepper. Mix in vinegar. Transfer to a bowl and serve hot or at room temperature.


Longtime friend of the farm and frequent recipe contributor Farrell Podgorsek sent me this recipe earlier this year for what she said was, "one of the best cauliflower dishes I have made. We loved it hot, and then again the following day as a cold salad."

Pasta with Roasted Cauliflower, Lemon and Olives

Farrell says, "Roasted cauliflower, lemon zest and olives tossed with Orrichette pasta make a light but very flavorful dish. Cooked chicken added in makes a filling meal.  Make enough for a cold pasta salad. We mixed the leftovers with a small amount of mayonnaise, white balsamic vinegar and some more chopped shallots for a flavorful pasta salad. Use your favorite pasta shape. I liked the orrichetti since they are the perfect shape to hold the cauliflower and sauce."

1 head cauliflower, trimmed and sliced into 1/2 inch slices
olive oil
1 large shallot, diced
zest and juice of one lemon
1 lb pasta shape - we used Orrichetti
1/2 C green olives., pitted and sliced
Cooked chicken, cut into cubes
chopped parsley or basil, to garnish
salt
pepper

Preheat oven to 350 degrees. Spread cauliflower on a large baking sheet. Drizzle with olive oil and sprinkle with salt & pepper. Roast until cauliflower is browned and beginning to caramelize, about 30 minutes. You can lower the oven temperature and roast for a longer period of time; whatever is convenient. When cool enough to handle, remove to a cutting board and cut into very small pieces. Set aside.

To cook the pasta: Fill a large pot with water and bring to a boil. When the water comes to a boil add 2 tbsp salt and pasta. Cook according to the directions on the box, cooking until al dente or just past. I prefer the pasta well cooked if I'll be using some for a pasta salad. It gets firmer as it sits in the refrigerator. [Save some pasta water for the next step!]

For the sauce: In a large saute pan heat 4 tbsp. olive oil over medium heat. Add shallot and saute until beginning to turn golden brown, about 3 minutes. Add olives and zest of the lemon and stir to blend. If adding chicken, now is the time to add it in to warm. Add about one half to 3/4 cup of the pasta water to the saute pan and stir to blend. when the pasta is cooked, add some directly to the saute pan and toss. Cook, tossing gently with tongs, until the pasta has absorbed some of the sauce and everything is hot. Taste for salt and pepper. Serve in pasta bowls, sprinkled with some chopped parsley or basil to garnish.


Member Laurel Pavesi sent me this easy and delicious cabbage salad recipe:

5-Minute Cabbage with Ginger
from "The world's healthiest foods" www.whfoods.org
serves 2

1 small head of red cabbage
1 tbsp. lemon juice
5 tbsp. chicken or vegetable broth

Mediterranean Dressing
3 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 medium clove garlic, chopped or pressed
Ginger, sea salt and pepper to taste

Quarter cabbage, slice into 1/4-inch strips, and let sit for at least 5 minutes to bring out the hidden health benefits of cabbage. Chop or press garlic and let sit for at least 5 minutes. Sprinkle cabbage with lemon juice before cooking to prevent it from turning blue. Heat broth over medium heat in a stainless steel skillet. When broth begins to steam, add cabbage and cover. Saute for no more than 5 minutes.
Transfer to a bowl. For more flavor, toss cabbage with the dressing ingredients while it is still hot. (Mediterranean Dressing does not need to be made separately.)


Here's another cabbage recipe, one I made up this spring. Very easy!

Chicken Salad with Cabbage, Walnuts, and Dried Apricots
I didn't write down specific quantities, but it's pretty flexible where that's concerned. I'll give you some general guidelines.

1/4 to 1/2 head red or green cabbage, chopped or shredded
1 carrot, grated
diced cooked chicken (amount not critical... 1/2 C to 1 C)
diced dried apricots (maybe 1/4 C, loosely packed)
broken walnut pieces
1 to 2 tbsp. minced fresh parsley

dressing ingredients
2 to 3 heaping tbsp. mayonnaise
1 to 1 1/2 tbsp. roasted walnut oil (I just pour some in)
juice from half a lemon
1/4 to 1/2 tsp. paprika
(I don't add more salt, as mayo has its own. You can though, if you want.)

Combine salad ingredients in a bowl; blend dressing ingredients in a cup and toss with salad ingredients to combine. Serve as is, or on a bedding of salad greens. (The mustard greens in this week's share would be perfect!)


Lastly, here's an interesting recipe using green beans, summer squash and basil!

Green Beans and Summer Squash with Sauce Verte
modified slightly from an undated Bon Appetit clipping
serves 6

The 'green sauce' gets its vibrant color from the basil, green onion, parsley and capers. Any left-over sauce can be stirred into couscous or rice, or served with grilled chicken or fish.

Sauce Verte
1/3 C (packed) fresh basil leaves
1 green onion, coarsely chopped
2 tbsp. (packed) fresh Italian parsley
2 tbsp. drained capers
1 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 garlic clove, peeled
3 tbsp. extra-virgin olive oil

Vegetables
1 tbsp. olive oil
1 lb. green beans, stem end trimmed
3 to 4 small summer squash, halved lengthwise, each half cut lengthwise into 1/3-inch wide strips
3 tbsp. water
2 tbsp. fresh Italian parsley leaves (for garnish)

To make sauce: Blend first 7 ingredients in processor until finely chopped. With machine running, gradually add olive oil. Process until coarse puree forms. Season sauce verte to taste with salt and pepper. Can be made a day ahead; cover and refrigerate.

To make the vegetables: Heat oil in heavy large nonstick skillet over medium-high heat. Add vegetables; stir until coated. Sprinkle with salt and 3 tbsp. water. Cover; cook vegetables until almost crisp-tender, stirring occasionally, about 4 minutes. Uncover; cook until vegetables are just tender, about 2 minutes longer. Stir in enough sauce verte to coat vegetables generously. Season with salt and pepper. Transfer to bowl. Garnish with parsley and serve.

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