Here’s a few to start out with. I will continue to add and please feel free to direct me to recipes you’ve found and enjoy! Happy Cooking! ~Courtney
Craving some pesto, but don’t have any basil yet? Try watercress instead!
4 cups watercress
6 garlic cloves or spring garlic or garlic scapes (you could also try ramps, if you have any)
1/2 cup olive oil
1/4-1/2 cup walnuts, sunflower seeds (the nut possibilities are endless!)
1/2 cup cheese (optional, good types to use are parmesan, romano or feta)
salt to taste
Blend watercress by itself in a food processor, then add the rest of the ingredients and blend. Eat on sandwiches or on pasta and enjoy! 🙂
The crust is based on a recipe from Moosewood Restaurant New Classics cookbook.
1 cup unbleached white flour
1/2 tsp. salt
1/3 cup chilled butter
2 tablespoons ice water
1/4 cup cornmeal, set aside
2 cups diced onions
2 cups watercress, pretty packed (remove any large stems)
1/2 cup parmesan and feta cheese
1/2 cup milk
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. parsley
1/2 tsp. salt or more to taste
Mix the flour and salt together in a large bowl. Rapidly work the butter into the flour with a pasty cutter or your fingers until it resembles coarse meal. Sprinkle the ice water over the mixture a tablespoon at a time, and lightly mix it through the dough.
Push the dampened dough from the sides to the middle of the bowl, to form a ball that holds together. Transfer it to a clean, dry work surface. Cut the dough in half, place one half on top of the other, and press down. Repeat the cutting and pressing steps three or four times until all of the water is well distributed and dough clings together.
Sprinkle the cornmeal lightly on the work surface and roll the dough into a 12-inch circle. Transfer the pie dough to a 9 or 10 inch pie plate, fold the edges under and crimp with your fingers or a fork. Refrigerate the pie shell while you prepare the filling.
Preheat the oven to 375 degrees.
Saute the onions with some oil in a frying pan until the onions are translucent and juicy, 8 to 10 min. Add the watercress and saute for another 3 to 5 min.
Blend eggs, cheese, milk, herbs and salt in a food processor. Add watercress and onion mixture and blend all together for just a few seconds.
Pour the egg mixture into the pie plate and bake in the oven for 50 minutes or until the quiche is domed, crusty and golden. Enjoy!
STINGING NETTLE PESTO
Reprinted from Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. Copyright © 2009 Published by Ten Speed Press. Featured on the March 6, 2010 episode of The Splendid Table. Makes 3 cups.
|Salt and freshly ground black pepper
1/4 pound stinging nettles
1/4 cup fresh mint leaves
1 clove garlic, minced
1/2 cup pine nuts, toasted
2 tablespoons lemon juice
1/3 cup olive oil
1/4 cup firmly packed grated Parmigiano Reggiano cheese
|Fill a large pot halfway full with water. Add 1/4 tsp. salt and bring to a boil.Fill the sink or a large bowl with cold water. Using gloves or tongs, submerge the nettles in the water and let them sit for 5 minutes. Remove the nettles and discard the water. Wearing rubber gloves, pull the leaves from the stems and discard the stems.Put the nettles in the boiling water and boil for 1 minute. Drain and spread the nettles on a baking sheet. Let cool completely. Squeeze out as much of the water as possible and coarsely chop.Place the nettles in the bowl of a food processor with the mint, garlic, pine nuts, and 2 tablespoons of the lemon juice. Process until the mixture has formed a paste. With the machine running, pour in the olive oil. Transfer to a bowl and fold in the cheese. Taste and adjust the seasoning with salt and pepper.
This recipe is by Mark Gordon of Terzo restaurant in San Francisco, CA. Yield: 6 portions
|½ lb||Cleaned Nettle Tops|
|4 Tbls||Extra Virgin Olive Oil|
|1||Garlic clove, chopped|
|6||Lg. Organic Eggs|
|¼ C||Heavy Cream|
|Salt & Pepper, to taste|
Preheat oven to 300º. Cook 1/3rd of the nettles in one tablespoon of the olive oil in a non-stick pan. Cook until tender adding a small amount of water if needed. Repeat this 2 more times adding the garlic on the third batch. Place all of the cooked nettles on a cutting board and chop finely. Place the nettles in a bowl of a food processor with the eggs, salt, pepper and process until the nettles are incorporated into the eggs. Add the cream and process for 10 seconds. Heat the non-stick pan on medium with the remaining tablespoon of oil. Add the nettle mixture and with a rubber spatula move the eggs around to get the entire mixture warm. Place into the oven and cook for about 12 minutes. Let cool for 3 minutes then turn the frittata out onto a plate and cut.
A DELICIOUS WAY TO FIX GREENS!
Wash and cut up a mixture of greens (removing any long stems). I like to make a big pot that will last for a few days. Put a little water in the bottom of the pot and add the greens, simmer them on the stove. Meanwhile, cut up an onion or two and saute it in a seperate pan until it’s translucent and juicy. Add the onion, 2 tbsp. (or more) of olive oil and salt (to taste) to the greens and continue to simmer until they taste just the way you like ’em. Enjoy!
SWISS CHARD ANTIPASTO
From The New Moosewood Cookbook by Mollie Katzen (pg. 66)
Prep. Time: 20 min. Yield: 4 to 6 small antipasto servings
The following instructions are for preparing the chard in two batches, as it is quite bulky until it cooks down. If you have a very large wok or skillet you may be able to fit it all into one effort.
1 ½ lbs. Swiss Chard
2 to 3 Tbs. olive oil
6 medium cloves garlic, minced
Salt and pepper, to taste
2 Tbs. balsamic or red wine vinegar
1) Coarsely chop the chard (include as much of the stems as feasible.)
2) Heat a wok or a large heavy skillet. Add 1 Tbs. olive oil and half the chard. Turn up the heat, and stir-fry for several min. When the chard begins to be limp, add half the garlic, and stir-fry for just a few minutes more.
3) Transfer to a platter or bowl. Sprinkle lightly with salt, heavily with pepper, and toss with 1 Tbs. vinegar.
4) Repeat with the remaining half of the ingredients. Taste to adjust seasonings. (You may wish to add a little more olive oil.) Serve hot, cold, or at room temp. Enjoy!
EGGS & GREENS QUICHE TOPPED W/ CORNBREAD
1 small onion, diced
a bit of olive oil
1 bunch of whatever Greens are fresh, chopped (the sky’s the limit on this, we’ve tried Watercress, Swiss Chard, Collards, Mustards, even Stinging Nettles!)
1 TBSP. vinegar (your choice of vinegar, we mainly have used Red Wine Vinegar)
1-3 cloves Garlic, chopped finely
6 eggs, beaten
1/2 cup milk (or if you want it a bit heavier, you could use half/half or heavy cream)
1/2 tsp. salt
1/4 – 1/2 cup cheese of your choice (local goat feta is great in this!)
1. Put a little olive oil in a saucepan over medium heat.
2. Add onion and sauté.
3. Add chopped greens and cook until limp, stirring often.
4. Add vinegar and garlic. Cook just a bit longer.
5. Preheat oven to 350 degrees.
6. Butter/oil a 9-inch deep-dish pie plate.
7. Whisk together the eggs, milk & salt in a medium-size bowl.
8. Pour the egg mixture into the pie plate.
9. Add greens mixture, distributing evenly over the egg mixture.
10. Sprinkle the cheese on top.
11. Bake in the oven for 20 minutes, or until lightly browned. Then remove from the oven, leaving the oven on, and set aside.
12. Mix up your favorite cornbread recipe and pour it on top of the quiche, distributing the batter evenly over the quiche (depending on how much crust you like, you may have some cornbread batter left over…make a few corn muffins, or a small cornbread with the extra.)
13. Raise the oven temperature to 375 degrees. Bake quiche for 30 minutes or until top is golden brown. Let cool.
(This is also great as cold leftovers the next day!)