|sautéed mustard greens||Chicken Salad with Celery, Bell Pepper||Lovage Soup||Beet & Potato Hash||Roasted Tomato Pasta with Bacon|
|2||4 or 5|
|1/2 cup||1/2 cup||1/2 cup|
|1/4 cup||1||1/2 cup|
|1 clove||1 clove||1 clove||2 cloves|
|2 Tbsp||1 quart|
Sauteed Mustard Greens
In a large sauté pan, sauté 1/4 cup diced onions in 1Tbsp olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add 1 Clove minced garlic and cook a minute more, until fragrant.
Add the mustard greens chopped and 1 to 2 tablespoons chicken broth or vegetable broth and cook until the mustard greens are just barely wilted.Toss with 1/4 tsp sesame oil. Season with salt and pepper and serve.
Chicken Salad with Celery, Bell Pepper
Shred 12oz cooked (roasted, poached, or baked) chicken, white or dark meat. Finely chop 1/2 cup celery greens and stems. Finely chop 1/3 bunch of green onions, whites and green stems. Dice 1 green pepper. Mince 1 clove of garlic. In a large bowl combine shredded chicken, diced celery, green onions, green pepper, garlic, 1/2 cup mayonnaise, 1 tbsp white vinegar, 1 tbsp Dijon mustard, 2 tsp salt, 1/2 tsp ground black pepper, and 1/4 cup slivered almonds. Serve with sliced tomatoes over a roll or hoagie.
Lovage and Carrot Soup
Dice 1 yellow onion, all of the carrots, 1/2 cup dices celery finely chop all of the lovage, greens and stems, and cube 2 -3 russet potatoes. Add 2 tbsp of butter in a heavy-bottomed stock pot over medium-high heat. Once melted reduce the heat to medium and stir in diced onion, carrots and celery. Cook for five minutes. Then add 1 quart chicken stock and 2 chopped russet potatoes. Simmer, covered, for 30 minutes or until potatoes are tender. Then add lovage. Simmer, covered, for 5-6 minutes. Remove from heat and blend until smooth. Season with salt, pepper, and add heavy cream as desired, up to ½ cup.
Beet & Potato Hash
Skin the beets and shred them. Shred 1 lb of potatoes and squeeze out liquid. Heat a thin layer of oil in a cast iron skillet on medium heat. Add 1 clove of garlic diced to oil. Cook for 1 minute. Mix the beets and potatoes together and add to the pan either in small dollops or fill the pan. Cook for about 5 minutes or until edges start to get crispy. Sprinkle top with oil flip and cook an additional 5 minutes. Pat dry with a paper towel sprinkle with salt and enjoy.
Roasted Tomato Pasta with Bacon