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FareShare Gazette -- January 2007 Recipes

FareShare Gazette -- January 2007 Recipes is built on Peanut Oil, Garlic, Oyster Sauce, Olive Oil, and Low Sodium Chicken Broth. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/4 cup
• 2 tsp
• 1/4 cup
• 15 oz
• 6 oz
• 1 tsp
• 1 tbsp
• 1/4 tsp
• 1 tsp
• 2 cup
• 1 tsp
• 1 tbsp
• 3/4 cup
• 1 tbsp
• 2 cup
• 1 1/4 cup
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Put the peanut oil in a large skillet or wok and turn the heat to high.

2. 2

   Add the leaves of the greens and toss until they wilt, about 3 minutes; put on a platter.

3. 3

   Add the stems, the garlic if you're using it, and about 1/4 cup water.

4. 4

   Toss until the stems are crisp-tender, 3 to 5 minutes.

5. 5

   Remove them and put on top of the greens.

6. 6

   Top with oyster sauce and serve.

7. 7

   Heat olive oil in large skillet and saut� garlic until tender but not browned.

8. 8

   Stir in mustard greens and cook for about 5 minutes or until greens are slightly wilted but not overcooked.

9. 9

   2. Add chicken broth, garbanzo beans, and sun-dried tomatoes. Gently cook, stirring, until heated through. Season lightly with salt, if needed.

10. 10

    Bring 4 quarts salted water to a rolling boil in a 5- to 6-quart pot over moderately high heat.

11. 11

    Stir in noodles and 1/2 cup cold water.

12. 12

    When water returns to a boil, add another 1/2 cup cold water and bring to a boil again, then repeat procedure once more.

13. 13

    Test noodles for doneness (soba should be just tender but still firm and chewy throughout).

14. 14

    Drain noodles in a colander and rinse well under cold water, then drain again, thoroughly.

15. 15

    Toss noodles with sesame oil in a large bowl.

16. 16

    Toss together remaining ingredients in another bowl, then add to noodles and toss again to combine.

17. 17

    In a large soup pot or kettle over high heat, place the stock and bring to a boil.

18. 18

    Cut the greens into wide strips and add to the pot.

19. 19

    Add the onion, carrot, celery, garlic, 1 teaspoon salt, peppercorns, parsley and bay leaf.

20. 20

    Add enough water to cover the vegetables, if needed.

21. 21

    Reduce the heat to medium and simmer, partially covered, until the vegetables are very tender and the broth has a rich, full flavor, about 45 minutes.

22. 22

    Use a slotted spoon to remove the cooked greens to a bowl and cool.

23. 23

    Strain the remaining contents of the pot, discarding all solids.

24. 24

    Return the strained liquid to the pot and add the turnip and potato.

25. 25

    Cook over medium heat until tender, about 10 minutes.

26. 26

    Coarsely chop the greens and add to the pot.

27. 27

    Season with salt and pepper.

28. 28

    Bring to a simmer over medium-high heat.

29. 29

    Blend in the shortening with a pastry blender or fork.

30. 30

    Add the milk and mix well.

31. 31

    Dip a teaspoon into cold water and then into the dough.

32. 32

    Spoon the dumplings on top of the pot likker.

33. 33

    Cover and cook for 15 minutes without lifting the lid.

34. 34

    Ladle into warmed bowls and serve hot.

35. 35

    Heat oil in a large nonstick skillet over medium-high heat.

36. 36

    Add onions; saut� 4 minutes.

37. 37

    Add fennel; saut� 3 minutes.

38. 38

    Remove onion mixture from pan; cool.

39. 39

    Add spinach to pan; saut� 30 seconds or until spinach wilts.

40. 40

    Place spinach in a colander, pressing until barely moist.

41. 41

    Add greens to pan; saut� 30 seconds or until greens wilt.

42. 42

    Place greens in a colander, pressing until barely moist.

43. 43

    Combine onion mixture, spinach, greens, feta, and next 5 ingredients (feta through black pepper) in a large bowl.

44. 44

    Working with 1 phyllo sheet at a time (cover the remaining dough to keep from drying), place 2 sheets in a 13 x 9-inch baking pan coated with cooking spray.

45. 45

    Gently press sheets into bottom and sides of pan, allowing the ends to extend over edges of pan.

46. 46

    Coat top sheet with cooking spray.

47. 47

    Fold 1 sheet of phyllo in half crosswise; place on sheets in bottom of pan, and coat with cooking spray.

48. 48

    Top with 1 sheet of phyllo, gently pressing sheet into the bottom and sides of pan; coat with cooking spray.

49. 49

    Spread greens mixture evenly over top of phyllo.

50. 50

    Fold a sheet of phyllo in half; gently press on the greens mixture in pan, and coat with cooking spray.

51. 51

    Top with the remaining 3 sheets of phyllo, coating each with cooking spray.

52. 52

    Cut ends extending over pan.

53. 53

    Fold edges of phyllo to form a rim; flatten rim with fork.

54. 54

    Cut 4 slits with a sharp knife in top of phyllo.

55. 55

    Bake at 375� for 50 minutes.

56. 56

    Cool for 30 minutes.

57. 57

    Garnish with parsley sprigs, if desired.