Plant It Forward

Eggplant and Onion Salad

Eggplant and Onion Salad

Ingredients

  • 4 Tbsp. vegetable or peanut oil
  • 1 onion, sliced
  • 4 shallots, chopped finely
  • 4 scallions, sliced
  • 1 lb. bag eggplant, eggplant cubed
  • 2 Tbsp. Thai green curry paste
  • 2 Tbsp. Thai soy sauce
  • 1 tsp. light brown sugar
  • 4 oz. block creamed coconut chopped, or buy Goya canned cream of coconut
  • 3 Tbsp. water
  • Small handful fresh cilantro, chopped
  • Small handful basil leaves, chopped
  • Small handful fresh parsley, chopped
  • 4 oz. /2 ½ cups arugula leaves
  • 2 Tbsp. sweet chili sauce

Instructions

  1. Heat half the oil in a wok or large skillet and cook all the onions together for 1-2 minutes, until just softened but not browned. Lift out and set aside. Cook the eggplant cubes, in batches if necessary, adding more oil as needed, until they are crisp and golden brown. Return the onions to the wok and add the curry paste, soy sauce, and sugar. Add the creamed coconut and water and cook until dissolved. Stir in most of the cilantro, the basil, and the parsley. Toss the arugula in the sweet chili sauce and serve with the eggplant and onion salad. Garnish with the remaining herbs.
  2. Recipe from: Perfect Thai Cookbook.
http://plant-it-forward.org/eggplant-and-onion-salad/

Summer Farro Salad with Tomato, Cucumber & Basil

Summer Farro Salad with Tomato, Cucumber & Basil

Ingredients

  • Olive oil, for cooking
  • 2 large shallots (or 1 sweet onion), finely chopped
  • 2 cups farro (uncooked) (an Italian grain, found at Nundini on North Shepherd)
  • 4 cups chicken or vegetable stock
  • ¼ cup red wine vinegar
  • 2 Tbsp. olive oil
  • 1 pint cherry or grape tomatoes, halved or quartered
  • ½ large English (hothouse) cucumber, diced. If using Diva cucumber, peeled and diced.
  • ¼ cup finely chopped basil
  • Kosher salt and freshly ground black pepper

Instructions

  1. Heat a few Tbsp. olive oil in a heavy saucepan over medium heat. Add the shallots and sauté until translucent, about 5 minutes. Add the farro and cook, stirring to coat each grain, 1 to 2 minutes. Pour in the stock and bring to a boil. Reduce heat to a simmer, cover, and cook until farro is soft but still chewy in the center, about 12 minutes. (If there is more than a Tbsp. or two of leftover stock, strain it out.) Cool the farro to room temperature. Add the red wine vinegar and olive oil, and stir to combine. Fold in tomatoes, cucumbers, and basil. Season with salt and pepper, and adjust vinegar and oil amounts to taste. Serve chilled or at room temperature.
  2. http://www.thekitchn.com/recipe-summer-farro-salad-with-tomato-cucumber-amp-basil-recipes-from-the-kitchn-193060
http://plant-it-forward.org/summer-farro-salad-with-tomato-cucumber-basil/

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Radish Leaf Salad with Corn Tomatoes and Salted Cucumbers

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 2 Cucumbers
  • ½ teaspoon of Kosher salt
  • Leaves from 1 bunch of radishes washed and dried
  • 1 cup of Arugula
  • 4 Radishes halved and thinly sliced
  • 1 ear of corn cooked and kernels removed
  • 1 large tomato seeded and diced
  • 1 cup of Bush Beans
  • ¼ cup finely chopped red onions or shallots
  • Freshly ground pepper
  • Dressing
  • 3 tablespoons of olive oil
  • 1 1/2 tablespoon of sour cream
  • 1 tablespoon white wine vinegar
  • ½ teaspoon of honey or sugar
  • Kosher salt and ground pepper

Instructions

  1. To make salad slice cucumber add slat let sit for 15 min and rinse, drain, and pat dry. Boil water add bush beans for one minute then rinse with cold water. Chop radish leaves. Place leaves, arugula, corn, tomato, and onions in bowl. To make dressing, whisk together all of the dressing ingredients in a small bowl. Add cucumbers to the salad with salt and pepper to taste.
http://plant-it-forward.org/radish-leaf-salad-with-corn-tomatoes-and-salted-cucumbers/

Green chili enchiladas with spinach or sweet potato leaves and bush beans

Green chili enchiladas with spinach or sweet potato leaves and bush beans

Ingredients

  • Olive oil
  • 1 share bush beans
  • 1 large shallot, thinly sliced
  • 1 pint cherry tomatoes, halved
  • 5 ounces malabar spinach or sweet potato greens
  • 8 ounces shredded jack cheese
  • 16 ounces tomatillo or green chili salsa
  • 8 ounces fat-free plain Greek yogurt
  • Ten 8-inch corn tortillas

Instructions

  1. Preheat the oven to 350 degrees F.
  2. If using sweet potato greens, blanch (boil for a few minutes) and set aside.
  3. Heat two tablespoons olive oil in a large skillet over a high flame.
  4. Sauté the bush beans and shallot until tender and beginning to brown, about 5 minutes.
  5. Add the cherry tomatoes and continue to cook until the tomatoes have softened and begun releasing their juices, about 3 minutes more.
  6. Stir in the spinach or sweet potato greens and cook for another few minutes, until wilted. Set filling aside to cool slightly.
  7. Meanwhile, combine the salsa, yogurt, and ½ cup water or stock in a medium mixing bowl and whisk until combined. (NOTE: if the salsa is chunkier, run the ingredients through a food processor).
  8. Ladle half the sauce into the bottom of a 9 x 13 casserole dish (or into two 8 x 8 dishes). Add half the cheese to the vegetable mixture and stir to combine. Spoon a few heaping tablespoons of the veggies into the center of one of the tortillas. Roll and place seam-side down in the baking dish.
  9. Repeat with the remaining tortillas and filling. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese.
  10. Bake in the oven for 20-30 minutes until the cheese is melted and beginning to brown. Serve warm alongside a simple salad.
http://plant-it-forward.org/green-chili-enchiladas-with-spinach-or-sweet-potato-leaves-and-bush-beans/

Kale Chopped Salad with Maple-Almond Vinaigrette

Kale Chopped Salad with Maple-Almond Vinaigrette

Ingredients

  • For the Maple-Almond Vinaigrette:
  • 2 Tablespoons creamy almond butter (or tahini)
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon extra virgin olive oil
  • Whisk together almond butter (or tahini,) balsamic vinegar, maple syrup, and olive oil in a small bowl. Microwave for 15-20 seconds to help get almond butter smooth, if necessary. Set aside in the refrigerator.
  • For the salad:
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, thinly sliced
  • salt
  • 2 cups Brussels sprouts
  • 4 cups kale, ribs removed and finely chopped (about 1 bunch)
  • 1/4 cup sliced almonds
  • 1/4 cup fresh grated parmesan cheese
  • 1/4 cup dried cranberries or 1/2 chopped fresh apple
  • 4 strips bacon, cooked and crumbled

Instructions

  1. Heat olive oil in a medium-sized skillet over medium-high heat (6 out of 10.) Add half the shallots then fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate to drain then repeat with remaining shallots. Sprinkle with salt then set aside.
  2. Trim ends off Brussels sprouts then remove outer leaves. Shave sprouts very thinly on a mandolin or slice very thinly with a knife, starting at the green end and stopping just before reaching the white, hard end. The thinnerthe better. Toss to separate shreds then remove any big pieces of tough white core.
  3. Combine shaved sprouts in a large bowl with kale, almonds, parmesan cheese, dried cranberries (or apples,) crumbled bacon, and fried shallots then toss with Maple-Almond Vinaigrette and serve.
http://plant-it-forward.org/kale-chopped-salad-with-maple-almond-vinaigrette/

Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing

Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing

Ingredients

  • 3/4 bag spinach (~6oz)
  • ½ bunch carrots, sliced
  • 3 green onions, diagonally sliced
  • 4-5 radishes, thinly sliced
  • 1 handful almonds
  • Mustard vinaigrette dressing
  • 2 Tbsp. shallots
  • 1 tsp. Dijon mustard
  • 2 Tbsp. sherry vinegar
  • ¼ tsp. salt
  • ¼ tsp. pepper

Instructions

  1. Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
  2. Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)
http://plant-it-forward.org/spinach-carrot-and-radish-salad-with-toasted-almonds-and-mustard-vinaigrette-dressing/

Mexican Mint Marigold Dijon Chicken

Mexican Mint Marigold Dijon Chicken

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 skinless, boneless chicken breast halves
  • 3 tbsp shallot, chopped
  • 1 tbsp garlic
  • 4 oz White wine
  • 1/2 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Mexican Mint Marigold,
  • chopped

Instructions

  1. Melt the butter and heat the oil in a skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Brown the chicken on both sides. Reduce heat to medium, cover, and continue cooking 15 minutes, or until chicken juices run clear. Set aside and keep warm. With remaining oil in pan, sauté the shallot and garlic for about 1 to 2 minutes scraping the brown bits from the pan. Reduce the wine until almost dry in the pan. Stir cream into the pan. Mix in mustard and Mexican mint marigold. Cook and stir 5 minutes, or until thickened. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.
http://plant-it-forward.org/mexican-mint-marigold-dijon-chicken/

Thai style long beans

Thai style long beans

Ingredients

  • 2 bunches of long beans
  • 1/4 cup - shallots or green onions
  • 1/4 cup - ginger
  • 2 Tbs - sesame oil
  • 4-5 Tbs - fish sauce
  • 5-6 Tbs - light soy sauce (I like
  • little soya brand the best. It’s
  • really tasty)
  • 2-3 Tbs - brown sugar
  • 2-3 Tbs - Thai chili sauce
  • 1/2 cup - roughly chopped basil
  • leaves (tightly packed)

Instructions

  1. Begin with a large pot of salted water and bring it to a boil.Meanwhile snip or cut the ends off the long beans. You can cut the beans into bite sized pieces but I find that cutting them after they are cooked to be best.
  2. Blanch the long beans whole for about 8 minutes, or until tender. "Shock" the beans in ice water for 2 minutes after they come out of your salted water. At this point you can cut them into bite sizes.
  3. While the beans are blanching, mince your shallots and ginger. Also measure your sauces and chop your basil. In a non-stick pan, preferably a 10 inch skillet, heat your sesame oil on medium high heat. As your oil begins to smoke sauté your shallots and ginger. Before they begin to brown, add your long beans (the beans should be completely dry at this point). Toss the remaining ingredients in the skillet, the basil should be added last.
  4. Feel free to adjust the flavors as you like! Some people may prefer more fish sauce, soy or maybe ginger. Have fun!
  5. *Toasted peanuts and cilantro would also go great with this side dish!
http://plant-it-forward.org/thai-style-long-beans/

Farmer’s Market Vegetable Lasagna

Farmer’s Market Vegetable Lasagna

Ingredients

  • 10oz lasagna noodles
  • 2 Tablespoons extra virgin olive oil
  • 2 large shallots, chopped (or 1 small
  • sweet onion, chopped)
  • 4 garlic cloves, minced
  • 2 medium zucchini, chopped
  • 2 medium yellow summer squash,
  • chopped
  • salt & pepper
  • 24oz marinara sauce
  • 24oz fat-free cottage cheese, drained
  • well
  • 3/4 cup grated parmesan cheese,
  • divided
  • 1/2 cup packed fresh basil, chopped
  • 8oz shredded mozzarella cheese

Instructions

  1. Add lasagna noodles to a large pot of salted, boiling water. Cook until al dente then drain and lay on a nonstick sprayed baking sheet. Spray tops of noodles to stack on top of one another if necessary.Heat extra virgin olive oil in a very large skillet over medium heat. Add shallots and sauté until translucent, 3-4 minutes, and then add garlic and sauté for 30 more seconds. Add zucchini and summer squash, season with salt and pepper, then sauté until just slightly starting to turn translucent, 4-5 minutes. Add marinara sauce, turn heat down to medium/medium-low,then simmer until zucchini and squash are tender, 5-7 minutes (a splatter screen is helpful.) Do not over-cook or vegetables will be mushy. Set aside to cool slightly.In a large bowl combine drained cottage cheese, 1/2 cup parmesan cheese, and chopped basil then set aside.
  2. Preheat oven to 350 degrees then spray a 9×13 pan (could use 2-8×8 pans) with non-stick spray. Spread a small amount of the vegetable mixture into the bottom then layer in 3 cooked lasagna noodles followed by 1/3 of the cottage cheese mixture, 1/3 of the remaining vegetable mixture,and 1/3 of the mozzarella cheese. Repeat layers 2 more times.
  3. Sprinkle remaining 1/4 cup parmesan cheese on top then cover pan with nonstick sprayed foil and bake for 20 minutes. Remove foil then bake for an additional 15-20 minutes, or until golden brown and bubbly. Let rest for 15 minutes before slicing and serving.
http://plant-it-forward.org/farmers-market-vegetable-lasagna-2/

Sweet Potato Greens in Coconut Cream

Sweet Potato Greens in Coconut Cream

Ingredients

  • 1 large bunch sweet potato greens
  • 1 tablespoon vegetable oil
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh ginger root (from a 1/2-
  • inch piece)
  • 2 teaspoons grated fresh turmeric root, or 1
  • teaspoon ground turmeric
  • 1 red thai chili, finely sliced
  • 2-inch lemon grass stalk, trimmed and finely sliced
  • 1 to 2 teaspoons soy sauce, or to taste
  • 1 cup coconut cream plus 1 cup water (or
  • substitute 2 cups light or regular coconut milk)
  • 2 to 3 teaspoons raw or brown sugar, or to taste
  • Salt and pepper, to taste

Instructions

  1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce. Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste. Spoon into bowls and serve with rice
http://plant-it-forward.org/sweet-potato-greens-in-coconut-cream/