|Swiss Chard & Tomato Pasta with Garbanzo Beans||spinach salad with ground cherry salad dressing||Mustard & Collard Greens Soup with Green Onions||Hot Pepper poppers with tomatillo cheese stuffing||Salad with Ground Cherries and Honey Mustard Dressing|
Swiss Chard & Tomato Pasta with Garbanzo Beans
Cook 1/2lb pasta according to package instructions. When pasta is cooked al dente, drain, reserving 1 cup pasta water.
Chop Swiss chard stems into 1/4 inch segments, then chop greens into 1/2 inch ribbons.
Add 2 Tbsp olive oil to a large skillet. Add 2 cloves minced garlic, and 1 finely chopped green onion. Saute until fragrant, about 1 minute. Add Swiss chard stems and cook one additional minute. Add Swiss chard greens, 1 handful at a time, then add 2 sardines and squash them into the pan. Add the juice of 1/2 lemon, about 1-2 Tbsp, 1/2 lb diced tomatoes, about 1-2 medium tomatoes. Cook another few minutes, then toss in pasta, pasta water, and 1/2 cup cooked garbanzo beans.
spinach salad with ground cherry salad dressing
Mix 1 cup mashed ground cherries and 1 Tbsp sugar together in a blender. Blend and set aside. Pour berry mixture into a jar with a lid; add 2/3 cup balsamic vinegar,1/4 cup olive oil, 1 Tbsp honey, and salt. Cover jar with lid and shake until dressing is mixed well. Store in the refrigerator. Serve over a bed of fresh spinach.
Mustard & Collard Greens Soup with Green Onions
Add 2 Tbsp vegetable oil to a large stockpot over medium high heat. Add 2 minced cloves garlic, and 2 finely chopped green onions. Saute until fragrant, less than 1 minute, then add 1/2 lb ground pork or chorizo sausage. Cook, stirring frequently until pork is cooked through.
Cut mustard greens and collard greens into 1/2 inch ribbons. Add mustard greens, 1 quart chicken stock, 1 quart water, 1 Tbsp soy sauce, 1 pinch chili pepper flakes, and 1 tsp sugar to the stock pot. Cook soup for 5-10 minutes or until greens are tender.
Serve over steamed white rice with chopped green onion for garnish.
Hot Pepper poppers with tomatillo cheese stuffing
Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet. Cut off one-third of each pepper lengthwise. Use a small spoon to scoop out the seeds and membranes from each pepper, and discard those pieces.
In a bowl, combine 4 oz cream cheese, ¼ cup chopped tomatilloes and 1/4 cup green onion, 1/4 tsp garlic powder,1/4 tsp onion powder and salt. Stir to combine.
Stuff the peppers with the cream cheese mixture (you might have a small amount left over). Top each of the peppers with a small mound of cheese lengthwise.
Bake for 10 to 13 minutes, until the cheese is bubbling and starting to turn golden.Transfer the hot pepper poppers to a large serving dish.
Cut bibb head of lettuce in half. Crumble 1- 2 oz feta cheese overtop halves of lettuce heads. Dress salad with creamy ranch or your favorite homemade dressing.