Week Three Sol Food News
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Contents: dill, cilantro, basil, swiss chard, garlic, collards (heirloom and top bunch), napa cabbage, summer squash, lettuce head, lettuce mix, lettuce be friends, rapini
Braised Cabbage with Dill (Joy of Cooking)
Bring to a boil in a covered skillet:
8 ounces carrots, peeled and thinly sliced
1 cup chicken stock or water
1 tablespoon butter
Reduce the heat and simmer until the carrots are crisp-tender, about 7 to 9 minutes. Add:
1 pound shredded cabbage
2 tablespoons heavy cream (optional)
1 tablespoon snipped fresh dill
Cook, covered, over low heat until the cabbage wilts, about 10 minutes. Uncover, stir well, and cook until the cabbage is tender and the pan juices are reduced to a syrupy consistency, about 10 minutes more. Stir in:
¼ cup minced fresh parsley
salt and ground black pepper to taste
Spicy Stir-Fried Broccoli Rabe with Basil Tofu (The Modern Vegetarian Kitchen)
For the Tofu:
3 tablespoons freshly squeezed lemon juice
2 tablespoons naturally brewed soy sauce
2 tablespoons freshly chopped basil leaves
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon finely grated lemon zest
1 lb firm tofu, rinsed, patted dry, and sliced ½ inch thick
For the Rapini:
1 bunch rapini (tough stalks trimmed)
1 bunch swiss chard
4 tablespoons extra-virgin olive oil
8 garlic cloves
½ teaspoon hot red pepper flakes
Coarse sea salt
Freshly milled black pepper
Lemon wedges for garnish
1. Preheat the oven to 375 degrees F
2. In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu.
3. Bake for 30 minutes, or until the tofu is nearly dry and well browned.
4. To make the rapini and swiss chard, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water.
5. In a heavy, wide sauté pan over medium heat, warm the oil. Add the garlic and sauté gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and sauté for 1 minute.
6. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender.
7. Season with salt and pepper and serve drizzled with some of the pot liquor and garnished iwht the lemon wedges and garlic cloves.