What’s for Dinner? - Spring 2006

Look outside…what color do you see…GREEN. Spring is the time for great greens. Salad greens, cooking greens, green green green. How refreshing after the winter filled with limp, store bought broccoli and packaged “salad”!

One thing you’ll need to do if you are a CSA member is to make sure you have a delicious salad dressing on hand at all times. Make enough for the week (maybe a ½ pint or so) before your box comes and you’ll be set. Once you get your box, take out the salad greens right away, wash and store. I store mine in a salad spinner but you can also store washed greens in a plastic bag with paper or cloth towels. Dry greens keep much longer than wet. Since you have dressing made, all you’ll need to do this week is throw some greens in a bowl and toss with your dressing. How easy!

Spring salad mix is the most tender of the year and needs a light dressing-it won’t stand up to a heavy, creamy dressing. Here are a few suggestions from (I am not making this up) Fields of Greens cook book:

Basic Vinaigrette
2 t. minced lemon zest
¼ c. fresh lemon juice
1 T. sherry vinegar
2 cloves garlic, minced
1 t. salt
pepper to taste
1/3 c. olive oil

Combine everthing until emulsified.

Balsamic Vinaigrette
4 T. balsamic vinegar
½ t. salt
pepper
½ c. olive oil
2 cloves garlic, minced
splash of sherry vinegar

Combine everthing unitl emulsified.

Tip: I make salad dressing in a Ball jar and emulsify with a hand blender (an essential tool in my kitchen). Then I can easily store the dressing and just shake to mix whenever I need it.

Unless you are a seasoned vegetable eater, chances are you don’t eat too many cooking greens. Be ready to change! Some find these a challenge, but hopefully my suggestions will get you going. Plus…there is not much better for you than a mound of kale!

Greens and Polenta Gratin
1 c. medium coarse cornmeal
4 c. water
1 tsp. salt
3 Tbs. olive oil
1 clove garlic, minced
1/4 tsp. crushed red chili flakes
Pepper to taste
1 lb. mixed greens such as kale, spinach, collards, Arugula, thick stems discarded and coarsely chopped
1/3 c. grated romano

Heat oven to 350F. Boil water in medium saucepan and add salt. When boiling, slowly add the cornmeal stirring constantly. Reduce heat to low and cook until thick. Remove from heat. In a large skillet, heat olive oil over med-high heat, add garlic, chili and pepper and sauté for 30 seconds. Pour off the oil (reserving the garlic), placing 1/2 of it in a 2 qt. baking dish, reserving 1/2 to drizzle on top. Add the greens to the garlic, stir and cover over medium heat until wilted, about 10 min. Season greens with salt and pepper and stir into cornmeal with 1/2 of the cheese. Spread mixture into oiled baking dish and top with reserved oil and cheese. Bake for 10min. Until hot and cheese has melted.

Braised Snap Peas and Carrots

Slice carrots into coins and place in a sauté pan with water to cover bottom of the pan and a pat of butter. Simmer until carrots are tender (add more water if pan gets dry).  Add peas and a bit more water, salt and ½ tsp. of sugar and cook until peas are tender. Serve.