|Tomatoes, Pepper and Eggplant Over Crusty Bread||Spicy Spinach Pasta with Green Onions and Cream Cheese||Mustard Greens and Cabbage with Green Onions||Green Tomato Chili||Simple Fresh Greens Salad|
|1 medium head cabbage, or 2 small cabbage|
|2 green onions||2 green onions||2 green onions|
|1 bag mustard greens, about 1/3lb|
|1 quart green tomatoes, about 1lb|
|1 pint, about 1/2 lb|
|1 medium eggplant (or 2 small)|
|4 oz lettuce mix|
|1 bag, 4 oz|
|about 1/2 cup diced|
|2 Tbsp||3 Tbsp||2 Tbsp||1/4 cup||1/4 cup|
|2 cloves||1 clove||1 clove||1 clove||1 clove|
|1/2 lb (1/2 box)|
|4 oz, 1/2 block|
|juice of 1/2 lemon, or 1 Tbsp|
chili pepper or red pepper flakes
|1 chili pepper, or 1 tsp red pepper flakes|
|2 tsp||1 tsp|
|1 cup dry|
|1 large onion|
Tomatoes, Pepper and Eggplant Over Crusty Bread
In a large skillet, heat 2 Tbsp olive oil. Add 2 sweet peppers, diced, 2 cloves of garlic, minced, and 1 medium eggplant (or 2 small eggplants), diced. Cook for 5 minutes or until the vegetables begin to soften. Add all the cherry tomatoes, cut in half, and 2 Tbsp balsamic vinegar. Cook until vegetables have softened, then serve over a slice of toasted sourdough bread.
Spicy Spinach Pasta with Green Onions and Cream Cheese
Cook 1/2 lb of pasta to al dente. Reserve 1 cup of pasta water, then drain pasta and set aside.
In a large skillet add 3 Tbsp olive oil over medium high heat. Add 1 minced clove of garlic, 2 finely chopped green onions, and either 1 finely chopped chili pepper, or 1 tsp red pepper flakes. Saute for 3-5 minutes until tender. Add 1 bunch of spinach, about 4 oz, then saute until greens have wilted. Stir in cooked pasta and 1 cup of pasta water. Add 4 oz cream cheese, 2 Tbsp Parmesan cheese, and the juice of 1/2 lemon (or 1 Tbsp lemon juice). Toss to coat, then serve warm.
Mustard Greens and Cabbage with Green Onions
Roughly chop 1 bunch of mustard greens. Finely chop 2 green onions, 1 medium head of cabbage (or 2 small), and 1 small bunch of carrots, about 1/2 cup. Mince 1 clove garlic and dice 2 large potatoes.
Boil potatoes in shallow water for about 15 minutes, or until slightly tender.
Heat 2 Tbsp cooking oil in a deep skillet over medium high heat. Add chopped cabbage, garlic, carrots and green onion. Cook, stirring frequently for about 5 minutes, until cabbage has become tender. Add mustard greens and cook another 3-5 minutes until cabbage is wilted. Add tender potatoes and 2 tsp cumin, 1 tsp turmeric, 1/4 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp ground black pepper.
Green Tomato Chili
Heat oil 1/4 cup olive oil in a large stock pot with a tight-fitting lid over medium-high heat. Add 1 large onion diced and cook, stirring occasionally, until translucent. Add 3 cloves garlic minced, (1-2 hot peppers, finely chopped if desired), and 1 sweet pepper, diced, and continue cooking until vegetables are softened, about 10 minutes.
Add 1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 2 tsp paprika, and 2 tsp coriander and stir Cook until beef is browned, about 5 minutes more.
Add 1 cup (dry volume) of pinto beans, soaked overnight, drained and rinsed. Add 1 quart (about 1 lb) green tomatoes, diced, and 6 cups chicken broth. Bring to a boil, then reduce heat to low and simmer covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed. Garnishe with grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.
Simple Fresh Greens Salad
Rinse and roughly chop 1 bag of mixed greens. Dress with 2 Tbsp balsamic vinegar, 1/4 cup olive oil, 1 clove garlic, minced, salt & pepper.