Comments on: How to Prep Dark Leafy Greens http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/ Rediscovering cooking from scratch Sat, 14 Jan 2023 17:56:48 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: Nicole http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-25148 Nicole Mon, 17 Dec 2012 00:43:58 +0000 http://eatlocal365.com/?p=189#comment-25148 In this recipe you can cahnge the fish, marinade and veggies to reflect a new kinf of cusine.*greek w/artichokes, black olives, red onion, bell peppers*spanish w/ garlic, roasted peppers, green olives, potatoes, zafron. And so on do your own mixed and match. Bake your favorite lasagna and insted of using pasta use slices of par-broiled egg plant. Also you can do roasted veggies, sliced thin; but thick enough so they can hold some crunch. Carrots, egg plant, onion, squash, bell peppers, use rosemary, garlic and oregano to season. Broil @ 450* for 35/45 min. Then after cool, use low carb flour tortillas and low carb/fat cheese of your choice (I use brie or pepper jack). And make yourself killer quesadillas, at this time I add tomato slices. You can can served with salad, veggie chili or some chicken soup or spicy tomato soup.My personal recipe collection

]]> By: Why Buy? DIY! How to Make “Hot Pockets” « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-10025 Why Buy? DIY! How to Make “Hot Pockets” « EatLocal365 Sat, 24 Mar 2012 13:37:13 +0000 http://eatlocal365.com/?p=189#comment-10025 [...] the dough is rising, get a big pot of water boiling. While it’s heating up, prepare your greens by removing the [...]

]]> By: Kale and White Bean Salad « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-3426 Kale and White Bean Salad « EatLocal365 Tue, 24 May 2011 13:03:21 +0000 http://eatlocal365.com/?p=189#comment-3426 [...] the kale into 1/2- to 1-inch ribbons (see directions here) and place in your largest [...]

]]> By: Greens are back! Mixed Green Salad with Sunflower Thyme Pesto « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-3111 Greens are back! Mixed Green Salad with Sunflower Thyme Pesto « EatLocal365 Wed, 11 May 2011 00:05:29 +0000 http://eatlocal365.com/?p=189#comment-3111 [...] Remove the stems and ribs from the mustard greens and chop both the mustard greens and kale into 1/2-inch ribbons (see directions here). [...]

]]> By: How to Make Pizza « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-1736 How to Make Pizza « EatLocal365 Tue, 01 Mar 2011 05:12:54 +0000 http://eatlocal365.com/?p=189#comment-1736 [...] Onions, mushrooms, sautéed greens, peppers, tomatoes. Really whatever’s in [...]

]]> By: How to Make a Frittata – The Cook’s Leftover Disposal « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-597 How to Make a Frittata – The Cook’s Leftover Disposal « EatLocal365 Mon, 10 Jan 2011 18:11:10 +0000 http://eatlocal365.com/?p=189#comment-597 [...] wrinkled and rubbery and are no longer salad-worthy, we use them in a frittata. If we sauté leafy greens and don’t eat all of them, they don’t reheat well, so we use them in frittata. In [...]

]]> By: Versatile Grain and Veggie Salad Recipe « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-30 Versatile Grain and Veggie Salad Recipe « EatLocal365 Mon, 22 Nov 2010 23:40:48 +0000 http://eatlocal365.com/?p=189#comment-30 [...] roasting just for this recipe, leave out the garlic and go easy on the salt) 1-2 bunches of dark, leafy greens (leftover sauteed greens or fresh) 3-4 cups of cooked grain (see table below) 1 cup of red onion [...]

]]> By: Erik http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-9 Erik Mon, 08 Nov 2010 15:48:18 +0000 http://eatlocal365.com/?p=189#comment-9 Thanks Roxanne. You are actually our first commenter who isn’t friends or family, so we really appreciate the feedback!

You hit the nail on the head. Even though we haven’t gotten around to writing our “about” page, we are really trying to re-learn a lot of the food skills that we’ve all lost in the past 60 years or so. If you are eating seasonally, how do you deal with root vegetables in the winter? My mom had one or two recipes, but that’s not enough. It’s especially true if you’re doing it via a CSA because you’re likely to be inundated with a lot of one ingredient all at once. You need to get creative!

We’ve also gotten into canning as a means of stretching the time horizon of summer foods. It was worth it. We used our first home-canned tomatoes the other day. They came from New Jersey, have no preservative, sodium, or other bad things (like BPA in the can), and were delicious.

As we cook, we intend to keep writing things down and taking pictures, so please bookmark us!

Also, we’re curious to know how you found us?

Thanks and enjoy,

Erik (and Lindsay)

]]> By: Roxanne http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-8 Roxanne Mon, 08 Nov 2010 02:42:50 +0000 http://eatlocal365.com/?p=189#comment-8 This is a great blog. I just started with a CSA this year so I am digging into more blogs for information. I love the CSA here in CO but I have to admit I was kinda at a loss for what to do with all the root vegs. and dark leafy like kale etc. I jumped into it with knowning how to cook greens at all. I think it’s an education for so many people our parents just didn’t cook like this, or at least mine didn’t. Congrats on all your sucess, wish me luck, I’m getting there.

]]> By: Produce Profile: Swiss Chard « EatLocal365 http://eatlocal365.com/2010/10/27/how-to-prep-dark-leafy-greens/#comment-5 Produce Profile: Swiss Chard « EatLocal365 Sat, 30 Oct 2010 00:18:20 +0000 http://eatlocal365.com/?p=189#comment-5 [...] How to Prep Dark Leafy Greens [...]

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