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Asian Stir Fry Mix

Posted on by Frank Cochrane

  • 1 bag Asian Stir Fry Greens
  • 1 - 2 tablespooms olive oil 
  • 1 -2 finely chopped garlic cloves
  • chopped up green onion
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds or dry split peanuts

Servings: 4

Heat olive oil in a wok or frying pan add garlic, cook for 1 minute, add stirfy greens and green onion and cook for 2 minutes, Add almonds or peanuts and dried Cranberries and cook for 1 minute.

Remove from heat and serve immediately.



Fresh Salsa Recipe

Posted on by Frank Cochrane

2 cups chopped tomatoes (we use a variety of tomatoes)

1 Green Pepper chopped fine

1 chopped medium sized White or Spanish onion(green onion works well also)

Spices

1 clove garlic finely chopped

1 tablespoon sugar

1 teaspoon salt

1/8th cup of fresh cilantro or substitute with 1/2 teaspoon of coriander

 

Mix ingredients and serve fresh with Nachos or also excellent with tacos or as a companion to steak and pasta dishes.  Use withing 4 - 5 days of making.  This is a recipe we make pretty much every 3 or 4 days throughout the harvest and enjoy with many different meals.

 



Swiss Chard Recipe

Posted on by Frank Cochrane

 

Swiss Chard Recipe

 

Ingredients
1 large bunch of fresh Swiss chard
 1 small clove garlic, sliced
 2 Tbsp olive oil
 2 Tbsp water
 Pinch of dried crushed red pepper
 1 teaspoon butter
 Salt


1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Freshness is the key determinant to whether chard is delectable or detestable. So eat Swiss Chard that has been freshly picked, do not let it sit for several days in the fridge. It is sort of like the difference between white corn picked that day, or the same corn two days later. The tastes don’t even compare.

 

 

 



Green Beans with Roasted Nuts & Cranberries

Posted on by Frank Cochrane

 

 

Serves 8| Hands-On Time: 10m| Total Time: 15m

Ingredients

  • salt and pepper
  • 1 1/2 pounds green beans
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup roasted un-salted almonds or other nuts to personal taste
  • 1/4 cup dried cranberries

Directions

  1. Bring a large pot of water to a boil. Add 1 tablespoon salt and the green beans and cook until tender, 4 to 6 minutes.
  2. Meanwhile, in a large bowl, combine the oil, nuts, and cranberries.
  3. Drain the green beans and transfer them to the bowl. Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat. Serve warm or at room temperature.

 



Braised Turnip Greens & Garlic

Posted on by Frank Cochrane

1 bunch of turnip greens. (diced)

1 -2 cloves of garlic (chopped up)

1 bunch of green onion

3 tablespoons of almonds (chopped up)

olive oil

pepper to taste

 

Heat olive oil in frying pan and lightly sauté garlic.  Add diced turnip greens, chopped up green onion, almonds, and pepper.

Cook for 3 - 5 minutes or until tender. 

Goes great over pasta or with steak.