Recipes From Lydia Chaudrhy
Demonstrated at Charlestown Cooperative Farm &
The Phoenixville Farmers' Market
September, 2005

Chard with Tomatoes and Olives
Yield: About 6 side-dish servings

Ingredients:
1 lb tomatoes, peeled and seeded (see below) and roughly chopped
1 1/2 bunches Chard
1 Tablespoon Olive Oil
3 cloves garlic, minced
1/2 teaspoon salt, or to taste
1/3 cup chopped dry oil-cured olives, roughly chopped.

Procedure:

1. Carefully wash chard in water (swirl in fresh water several times if necessary). Loosely shake but do not dry chard, so remaining water clings to them..
2. Remove tough end of stems. Chop remaining stems into _” slices and cut leaves into bite size pieces.
3. Heat oil over medium heat in large, heavy-bottomed pan.
4. Add garlic and sauté for a minute or so, stirring constantly. Do not allow it to brown.
5. Add tomatoes, salt and pepper. Add chard, stir to combine, and cover. .
6. Cook over medium –low heat for about 20 minutes, stirring a few times.
7. Add olives, stir to combine, check for seasonings.

To prepare tomatoes:
Bring large pot of water to boil. Cut an “x” into end of tomatoes, plunge into boiling water for 30 seconds, and remove and immediately shock in ice water to stop cooking process. Slip skins off, slice open and remove seeds and stem end. Peeling and seeding is optional; dish will taste just as good if tomatoes are simply left with skins and seeds intact. .
Kale with Sesame Seeds
Yield: 4 – 5 side-dish servings

Ingredients:
1 bunch kale (about 1 lb), washed and trimmed
Canola Oil for sautéing
1 Tablespoon Sesame Seeds
1 –2 teaspoons toasted Sesame Oil

Procedure:

1. Bring large pot of water to boil; add tsp of salt.
2. When water is rapidly boiling, plunge kale into water and let cook for 2 minutes.
3. Remove kale and shock ice water to stop cooking process.
4. Heat canola oil in large skillet over medium heat.
5. Add kale, stir and cook, stirring frequently for about 15 minutes or until leaves soften but do not turn brown.
6. Add sesame seeds.
7. Add sesame oil and toss to coat. Serve immediately.
.
Beets and Beet Greens with Black Mustard Seeds and Cumin
Yield: 4 Side-dish servings

Ingredients:
1-2 large bunch beets, with their greens,(about 2 1/2 lbs)
5 Tablespoons of high quality oil (canola or deodorized coconut oil may be used)
1 teaspoon black mustard seeds
1 Tablespoon ground coriander
1/2 teaspoon ground fenugreek
1/2 teaspoon turmeric
1/2 teaspoon cayenne
1/4 teaspoon cinnamon
1 1/2 cup minced onions
1 teaspoon ginger juice
1 teaspoon coarse salt, or to taste
1 teaspoon roasted cumin seeds, crushed

Procedure:

1. Cut off stems from beats; leaving one inch of stem intact. Chop leaves and discard stems.
2. Boil beets, in their peels until softened. Size of beets will determine cooking time which may vary from 15 to 40 minutes. When soft enough to be pierced easily, remove from heat and peel.* Cut into medium dice.
3. Heat oil in skillet over high heat. When oil is hot, add mustard seeds and wait for them to stop spattering.
4. Add coriander, fenugreek, turmeric and pepper. Stir to mix.
5. Add onion and stir. Fry until onion starts to turn light brown., stirring constantly.
6. Add beets along with greens and continue cooking until greens are wilted. Stir in ginger juice and cook over low heat for 20 minutes. Uncover, add salt to taste, and continue to cook until liquid in pan has evaporated. Stir in roasted cumin seeds.

. *Alternatively, beets may be peeled first (raw) and cut and then cooked longer with greens in step 6. .

.
Did you know?

Chard has vitamins A, C iron and calcium
Beets have vitamins A, B-complex, C, as well as calcium, iron and magnesium
Kale has vitamins A, C, folic acid, calcium and iron

Dark leafy, bitter greens generally benefit from boiling or often blanching prior to further cooking. . Although we are frequently encouraged to cook nearly all vegetables as little as possible, the more traditional practice of thoroughly cooking greens not only reduces bitterness and helps increase digestibility, but may often eliminate certain undesirable elements, such as oxalic acid, which can interfere with calcium absorption.
Leeks with Caper Vinaigrette
Yield: 2 appetizer servings

Ingredients:
4 medium leeks
1 1/2 teaspoons red wine vinegar
1 Tablespoon finely minced onion
1/2 teaspoon Dijon mustard
Salt and Pepper to taste
2 Tablespoons Olive Oil
1 teaspoon finely chopped capers
1 Tablespoon minced parsley

Procedure:

1. Trim leeks, discarding tough outer leaves and root ends. Cut in half lengthwise and wash well.
2. Place leeks in skillet and fill with water to cover halfway.
3. Simmer, covered, until tender, about 5 – 10 minutes, then plunge in ice water to stop cooking process.
4. In small bowl, whisk together vinegar, onion, mustard, salt and pepper. Slowly whisk in oil until incorporated. Whisk in capers and parsley.
5. Remove leeks to paper towels and gently squeeze dry. Place on plates and spoon vinaigrette over each serving.

Chopped Arugula Salad
Yield: 6 first course servings

Ingredients:
1 clove garlic
3 Tablespoons olive oil
1 1/2 Tablespoons red wine vinegar
1/4 teaspoon each salt & black pepper
1/4 teaspoon sugar or other sweetener such as maple syrup
2 roasted red bell peppers, seeds and peels removed, cut into small dice
3/4 lb arugula, cut into 1/3 inch wide strips (about 6 cups)

Procedure:

1. Mince garlic and mash to a paste with salt. Whisk in oil, vinegar, salt, pepper, and sweetener.
2. Add peppers to dressing with arugula and toss to coat.

Stuffed Collard Greens with Red Pepper Sauce
Yield: about 5-6 servings
Sauce Ingredients:
2 Red bell Peppers, roasted, peeled, and seeded
2 Tablespoons Olive Oil
1 1/2 cups cooked white beans, such as navy or cannellini
1/2 teaspoon salt or to taste
1 – 2 teaspoons balsamic vinegar, or to taste

Collard Green Ingredients:
Roasted Red Pepper Sauce
3/4 cup carrot in small dice
1 1/2 to 2 lb collard greens
Ground black pepper
1 teaspoon salt
3 cups cooked barley
1 Tablespoon vegetable oil
2 cups cooked brown rice
2 cups finely chopped leeks
2/3 cup chopped and toasted hazelnuts (walnuts or other nuts may be substituted)
1 – 2 teaspoons crushed fennel seeds
1/3 cup chopped fresh dill
2 – 3 Tablespoons lemon juice

Procedure:
1. In food processor, puree peppers with oil, beans and salt.
2. Transfer mixture to sauce pan and add more salt if needed and Balsamic vinegar to taste. Heat gently, stirring until it has a good consistency and flavors have blended. Set aside until needed.
3. Cut off collard stems, and reserve one cup of sliced stems. And set aside.
4. Fill large pot with water, add 1/2 teaspoon salt, and bring to a boil.
5. Place collard leaves into boiling water. Try not to bend or overcrowd them. (Do this step in two batches, if necessary.). Cover and cook just until tender, about 5 minutes.
6. Drain leaves in colander, and reserve 1 – 3 cups of cooking broth. Run leaves under cold water to cool.
7. Heat vegetable oil in large skillet or sauce pan. Add leeks and cook over medium heat until softened. Add fennel seeds, celery, carrot, reserved collard stems, 1/2 cup reserved collard broth, 1/2 teaspoon salt, and pepper to taste. Cover and cook until tender but still firm, about 5- 10 minutes.
8. In food processor, blend 1/2 cup of collard broth with 1 cup barley to make coarse puree. Combine puree, remaining barley and rice, hazelnuts, olive oil, and dill with the leek mixture. Season to taste with salt and pepper. Add lemon juice to taste.
9. To make rolls: Set collard leaf, with smoother side up and the middle rib running horizontally. Mound 1/4 to 3/4 cup of stuffing on bottom half of leaf, along length of rib. Carefully roll leaf up from to bottom, stopping midway to tuck side flaps in. Set roll seam side down on platter.
10. Before serving, reheat rolls in oven (loosely covered in foil) sauté lightly in skillet in small amount of oil.
11. Ladle Roasted Red Pepper Sauce on top.

Turnips with Tahini Spread
Yield: 20 – 30 hors d’oeuvres pieces, depending on size of turnips

Ingredients:
1 bunch salad turnips*
1/2 cup tahini (sesame paste)
1/4 cup white miso**
2 Tablespoons mustard
Fresh chives for garnish

Procedure:
1. Scrub and trim turnips. Cut length-wise into 1/4” slices.
2. Combine tahini, miso and mustard in bowl and stir to mix. Spread on turnip slices. Place turnips on oiled cookie sheet and broil for 1 – 2 minutes or until tops are slightly browned.
3. Garnish with chopped chives.

*Conventional large turnips or daikon radish slices can be used as well but possibly blanching them briefly will improve results; salad turnips do not need to be cooked at all
**Miso is a fermented soy product available at health food stores and many supermarkets
as well.

Greens with Pine Nuts and Currants
Yield: 6 – 8 servings

Ingredients:
1 – 2 bunches greens (turnip or radish greens are good. Kale is also great with this)
2 Tablespoons olive oil
4 cloves garlic, minced
Pinch of nutmeg
6 sun-dried tomatoes, soaked in hot water until softened and cut into fine (1/8”) strips
1/4 cup currants or golden raisins
2 Tablespoons toasted pine nuts
Salt and pepper to taste

Procedure:
1. Roughly chop greens into bite size pieces. If desired, blanch greens briefly (1 minute) in boiling salted water and then shock in ice water and drain. (This step can be omitted but greens may retain more sharpness and a more bitter flavor)
2. In pan, sauté garlic in olive oil until slightly golden. Add nutmeg. Add greens, sun dried tomatoes, and currants.
3. Add nuts. Season to taste with salt and pepper.
Radish-Orange Vinaigrette
Yield: about _ Cup
This dressing goes nicely over any mixture of salad greens as well as over blanched and/or sautéed greens themselves. The pink color provides a nice color contrast to whatever green you dress it with.

Ingredients:
2 Tablespoons rice vinegar
1 Tablespoon maple syrup or other sweetener (regular sugar can be used)
2 teaspoons soy sauce
1/4 teaspoon salt
1/4 cup water
3 – 4 Tablespoons grated radish
1 Tablespoon vegetable oil (safflower, canola or similar “no taste” oil is recommended)
1/2 teaspoon orange zest

Procedure:
1. In small saucepan, combine vinegar, sweetener, soy sauce salt and water over medium heat. Bring to a boil and then reduce heat and simmer for 2 – 3 minutes. Remove from heat and wither chill in refrigerator until cooled.
2. Pour mixture into blender and add grated radish, oil, and orange zest. Blend until smooth and creamy.

Sautéed Bok Choy and Shitake Mushrooms
Yield: Approx 4 cups or about 6 servings

Ingredients:
2 lbs baby bok choy
1/4 lb fresh shitake mushrooms
1 Tbsp olive oil
1 tsp. sesame oil

Procedure:
1. Wash bok choy and cut into bite-size pieces.
2. Slice mushrooms paper thin.
3. Heat olive oil in sauté pan. Add bok choy and mushrooms and sauté for 5 minutes.
4. Add sesame oil to vegetables and toss.

Red Curried Cabbage & Bell Peppers
Yield: about 7 - 8 (1/2 cup) servings.
Ingredients:
About 1 can Coconut Milk
2 – 3 Tbsp Red Curry Paste (see below)
2 – 3 cups cabbage, cut into bite size pieces
1 cup red bell pepper, cut into medium dice
1 cup cooked chickpeas or other legume
2 - 3 Tbsp basil, finely chopped, for garnish

1. Bring coconut milk to boil in saucepan. Turn heat down and simmer, stirring frequently. Do not allow mixture to scorch. Add red curry paste and simmer gently, stirring to allow coconut milk to absorb spices.

2. Add cabbage and continue to cook, stirring frequently, until it begins to soften Add red bell peppers and cook for additional 5 -10 minutes. Stir in chickpeas and continue to cook, ensuring that sauce evenly coats vegetables. Add salt to taste, if necessary and garnish with chopped basil, if desired. Serve with rice.

Red Curry Paste*
Yield: 2/3 cup

Ingredients:
1Tbsp roughly chopped hot red chili peppers, seeds removed (about 2 peppers)
4 cloves garlic, peeled and roughly chopped
3/4 cup roughly chopped shallots or mild white onions
1 Tbsp paprika
2 Tbsp ginger, peeled and roughly chopped (about a 3 inch piece)
2 Tbsp lemongrass stalk, thinly sliced and chopped OR 1 Tbsp lemon zest
1 Tbsp canola oil
1 Tbsp soy sauce
1 tsp sea salt
1/2 - 1 cup water
4 Tbsp coconut milk, or as needed

1. In blender, combine chili, garlic, ginger, shallots, paprika, lemongrass, lemon zest or lemongrass, soy sauce, salt and oil adding, as needed, coconut milk until finely pureed and creamy. Be sure to blend till paste is as smooth as possible.
*Note: If you would like to skip the step of making red curry paste from scratch, many good brands of pre-made Thai curry pastes are available in the ethnic/international section of supermarkets.