Maple-braised chard

(Anna B: inspired by maple-braised collard greens at Hot Suppa)

Equipment: large skillet or saucepan

1 bunch chard (rainbow is the prettiest)
1-2 tbsp butter
Salt to taste
1 tbsp maple syrup, or to taste (a little goes a long way)

Rinse chard and leave the water clinging to it.
Separate chard stems from leaves. Chop stems to medium dice and leaves to
bite size.
Sautee stems in butter over medium heat until softened and slightly
browned.
Add leaves and maple syrup. Salt to taste as the leaves are wilting. If
your pan has a cover, put it on so the leaves can steam, stirring
occasionally. Cook and stir until the leaves give up juices, just a few
minutes. Serve warm.

PS The chard would probably be good with a splash of bourbon, too. And/or
barbecue sauce, or even chipotle? I’m still experimenting)

Roasted Leeks (seriously these are soooo gooood)

From Anna B:  Ah local veggies. You are so tasty, it’s like cheating. It’s an extremely easy recipe, but if anybody substitutes produce from California I cannot guarantee the results. 

Equipment: baking pan, brush (optional)

Ingredients:
Leeks
Olive oil
Salt & pepper

Preheat oven to 400 degrees.
Cut the root and too-fibrous green ends off the leeks and cut in half lengthwise. Rinse or soak to
remove sand and dirt. Pat dry.

Place cut side down in oiled baking pan. Brush with more oil. Sprinkle
with salt and pepper.
Bake until they start to brown and your kitchen smells so good you can’t stand it. (around 30 min? I don’t remember if I timed it)
Serve warm.

You could baste them with broth (or maybe more oil?) to keep the outer layer
from drying, but I don’t bother.

Onion Bhaijas

(like Pekoras)  Makes about 20.

2c chickpea flour

1tsp ground cumin

1/4 tsp cayenne pepper

1 tsp salt

1c water

2 medium onions, peeled, quartered and very thinly sliced

¼ c chopped fresh cilantro or mint

—Mix dry ingredients and add water. Whisk to combine. Add onions and herbs

Coat a pan with ghee, peanut oil, or coconut oil (high heat tolerant oils) and drop ¼ c of mix and fry for 4mins, turning once. You can also make the batter a little looser and they’ll turn out like crepes. Add less water so they become more patty-like and you could bake them in the oven if you preferred not to fry them.

Keep warm and serve with chutney or yogurt flavored with lime juice and cilantro or more fresh herbs. You can also make them ahead and keep in fridge. Reheat in oven for 10 min at 350F.

Cold Pasta/Potato/Rice/Bean Salad

(great ‘Resistant Starch’ recipe)

Make a vinaigrette of the following, modify with what you have on hand,  or simply use 1/2 C of  your fave oil/vinegar salad dressing

1 garlic clove (pressed/crushed)

1/4 t black peppercorns

1/2 t dried tarragon (or thyme or oregano)

grated zest of 1 lemon

1 large finely diced shallot or 1/4 C thinly sliced green onion

1/3 C olive oil

2 T+  vinegar (taste the dressing once mixed – you may want more acid)

salt to taste

Put it all in a lidded jar and shake it up baby!

3-4 cups of cooked and cooled pasta, potatoes, rice, lentils, or canned white cannellini beans.

1 C chopped fresh veggies such as carrots, bell pepper, tomatoes, celery for some crunch and color. – Your choice.

Then pour some of it over the veggies and starch and toss it up until everything is well dressed. You’ll probably have extra dressing – keep it in the fridge.

Sautéed Leeks with mustard and cumin

(makes 2 C of cooked leeks)

2 medium leeks (or 4 small)

1/4 C extra virgin olive oil

1 teaspoon cumin seeds

2 tablespoons of prepared mustard

1 teaspoon honey

Prepare the leeks: remove roots and very tops of greens. Cut lengthwise and rinse well. Julienne cross-wise into thin strips. Combine oil, cumin seeds and green parts of the leek in a medium frying pan and sauté over medium-low heat for 2 minutes. Add white portions of leeks and sauté for another 8 minutes  stirring frequently. Add mustard and honey and sauté over low heat for a few more minutes until cooked through – taste them for seasoning. You can serve them hot or cold.