Recipes: Greens

Sautee chopped onions, garlic, chopped chard, S & P in olive oil until tender

Puree with a heap of ricotta- season with a scraping of nutmeg and more S & P if you like

Start sauce by sauteeing chopped onions & garlic til soft

Add chopped mushrooms (any variety you like) til tender and juicy

Finish tomato sauce with skinned, seeded tomatoes and chopped roasted peppers, not letting it thicken too much

Puree sauce so it is thin- this sauce needs to be rather wet

Lay down a bed of sauce, and stuff the bake-only (no pre-boiling necessary) cannelloni with the cheese mixture, using a pastry bag or a strong plastic bag with the corner chopped off to squeeze the cheese into the little hole. 2 people can help with this fun yet potentially messy job

After layering the whole pan with cannelloni, add a generous layer of sauce. Top with some Parmesan or dollops of filling, cover with foil, and pop in a preheated oven for 45 minutes at 375.

If you have some sauce left over, it would be delicious to have some poured on the top, as your original sauce will have dried out in the oven

Clean & Stem greens. Chard stems should be used, chopped small. Slice plenty of onions really thin. Sautee on low heat in olive oil for a long long time, until soft. Add chard and sautee for a minute or two. Add S & P, and a large drizzle of molasses or balsamic vinegar

Caramelize thinly sliced red onions on med-low heat with a dash of salt, olive oil or butter til soft

Drizzle some molasses and S & P

Add a chiffonade of chard (thinly sliced ribbons)

Toss and cook gently til tender

Drain mixture (the liquid could be added to a soup!)

Lay out some prefab or homemade pastry dough on a baking sheet & top with the cooled chard mixture

Break off some small pieces of Syrian cheese or feta or goat or..

Wrap edges of pastry sheets around the mixture to hold it in so it looks pie-like

Bake at 400 for 20 minutes and watch it pouffe up

If you can, brush a little olive oil on the edges as it cooks

Alternately- use the filling in filo pastry: Layer thawed filo dough quickly and neatly on a baking sheet, brushing layers with olive oil, using a wide soft brush. When half through your pack, spread on your filling, then layer the rest of the dough with the oil. Brushing every other layer is ok

You can de-veganize this recipe (recommended) with feta or goat cheese mixed in your filling and melted butter in your layers

Bake at 350-375 for 20+ minutes or until golden and flaky

Eat either version warm or cool, sprinkled with Zatar & Sumac, if you have some on hand

Wash greens gently, dry, chop with a sharp knife

Cook & peel beets as in previous recipes

Slice apples and toss with lemon juice

Toss together with Ginger Vinaigrette, modified with a spoonful of honey, apricot jam or agave syrup

Preheat oven to 400°

Chop a head of broccoli into small pieces and steam until just bright green. If not using right away, submerge in an ice bath to keep the color

Beat 8 eggs with S & P, a dash of cream, and a cup of grated hard cheese- almost any cheese will do- which flavor you want? and a big spoonful of savory herb pesto

Slowly add broccoli if still warm, of cooled, add all at once

Heat a 10” skillet on medium heat, add a generous scoop of butter, and when it foams, add the eggs

Roll them around the pan evenly. When they begin to set, put in the oven for about 15 minutes or until pouffy and set

Serve with Herb Sauce or Yogurt Raita

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