from www.thefoodsection.com
Serves 3           

Ingredients
1 pound fresh pasta, (preferably brown rice pasta)
2 tablespoons butter
4-5 stalks garlic greens, finely sliced
Salt (to taste)
Black pepper, freshly ground (to taste)
Parmigiano reggiano cheese, grated (to taste)

Directions
Boil water for the pasta.
Melt butter in a sauté pan, being careful not to let it brown, and add the green garlic.
Sauté on medium to medium-low heat until the green garlic has softened (but don’t let it brown). Remove from heat.
Cook the pasta.
When the pasta is cooked, drain it (reserve cooking liquid), and set pasta aside.
Return the sauté pan to the range, set to medium to medium-high. When the butter starts to bubble, add about 1/4 cup of the water the pasta cooked in and whisk until the butter and water forms an emulsion. Keep whisking while the butter/water reduces slightly (around a minute).
Add pasta to the pan and toss, adding more water if too dry, and seasoning with salt and pepper to taste.
Plate and serve the pasta with grated parmigiano reggiano on top.

adapted from  Bon Appetit 

Ingredients

2 tablespoons (1/4 stick) butter

1 cup chopped leeks (white and pale green parts only)

1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)

1/2 cup garlic greens, chopped

8 large eggs

1 cup diced Fontina or cheddar cheese, divided

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup grated Parmesan cheese  

Directions

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and sprinkle lightly with salt, and sauté until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve. 

by Ashley Rodriquez
Chef, food blogger, and full-time mom.
You can read more of her writings at www.notwithoutsalt.com

from:  www.fresh365online.com/winter

Serves 4

This dish is a favorite. You will enjoy the combination of the beans, fresh avocado, sun-dried tomatoes, and cumin. The endive and the lightly-salted tortillas provide a satisfying crunch. And its effortless to prepare.

Ingredients

4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil (or oil from sun-dried tomatoes)
1 19-oz can organic black beans, drained and rinsed
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, or yellow onions chopped
1 c cabbage, shredded (or rainbow slaw)
2 c lettuce

Directions

Spray both sides of tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned. In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions or onions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lettuce on tortillas and top with bean mixture.

(makes one pie plate worth)

Adapted From:  www.dailyunadventuresincooking.com/2010/02/apple-and-rhubarb-crisp-recipe.html

Too often apple pies and crisps can be sickly sweet because of the natural sugar in the apples compounded with a heavy helping of extra sugar. This recipe only uses extra sweetening in the topping. Rhubarb has such a nice tart flavor that it is perfect to make this crisp not only more interesting in texture, but also in taste. The orange is used to keep the apples from browning but also to add flavor. Make sure you wash your orange thoroughly and use organic when using citrus zest. 

Ingredients

1 orange, zested and juiced
4 large apples, peeled, and diced small (about 6 cups)
2 pears, peeled, and diced small
3 cups diced\sliced rhubarb
4 tablespoons flour
2 teaspoons cinnamon
1 cup of flour
1 cup of oatmeal
1/2 cup brown sugar or Sucanat
1/8 teaspoon ground ginger
Scant grating of nutmeg.
1/2 teaspoon salt
½-3/4 cup cold butter 

Directions

Preheat oven to 400F. Combine in a bowl the apples, pears, rhubarb and orange zest and orange juice. Sprinkle flour and cinnamon on top and combine evenly. Pour into your baking dish.

In a bowl combine flour, oatmeal, sugar and salt. Dice butter into small cubes and toss with dry mixture. Using your fingers, mix butter in evenly so if you grab a handful of the dry mix it sticks together somewhat. You shouldn’t have big chunks left. Evenly distribute this over the fruit and press gently.

Bake for 30-40 minutes or until nice and brown on top and bubbling at the edges. Cool for a few minutes before serving.

Serves 6   
Ingredients
1/4 cup chopped fresh spinach
1/4 cup plain yogurt
1/4 cup mayonnaise
1/2 teaspoon seasoning salt
1/8 teaspoon dried parsley
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon ground dry mustard
1/8 teaspoon garlic salt

Directions
In a medium bowl, mix together spinach, plain yogurt, mayonnaise, seasoning salt, parsley, basil, oregano, dry mustard and garlic salt. Chill until serving.

Ingredients
1 Tablespoon olive oil
1 Tablespoon sesame seeds
1 Lb. fresh green beans cut into 2-inch pieces
¼ cup chicken broth
¼ teaspoon salt
Freshly ground black pepper to taste

Directions
Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.

Ingredients
4 russet (baking) potatoes, peeled and sliced diagonally 1/8 inch thick
1/2 stick (1/4 cup) of butter, melted
salt to taste

Directions
Pat the potatoes dry between paper towels and arrange them in one layer on 2 buttered cookie sheets pans. Brush the potatoes with the butter, bake them in a preheated 500°F oven for 15 to 20 minutes, or until the edges are golden brown. Sprinkle them with the salt.    

Adapted from simplyrecipes.com

Varieties
There are at least a hundred different types of cabbage grown throughout the world, but the most common types in the United States are the Green, Red, and Savoy varieties. Chinese varieties are also available. The two most common types of Chinese cabbage are Bok Choy and Napa cabbage. Chinese cabbage cooks in less time than standard U.S. types, but can be prepared in the same ways. Cabbage can be steamed, boiled, braised, stuffed, or stir-fried.

Storage
Keep cabbage cold. This helps it retain its vitamin C content. Place the whole head of cabbage in a plastic bag and store in the refrigerator. Once the head has been cut, place the remainder in plastic bags and place in the refrigerator. Try to use the remaining cabbage in the next day or two.

Preparation
Do not wash cabbage until you are ready to use it. Avoid slicing or shredding cabbage in advance. This will cause it to lose some of its vitamin C content. If you must prepare it an hour or more in advance before cooking, place it in a plastic bag, seal tightly, and refrigerate.

Photo of Cabbage Patch Soup from allrecipes.com

Ingredients
2 tablespoons olive oil
1 onion, (or shallot!)chopped
1 tablespoon all-purpose flour
6 cups chicken broth
1 cup cooked chicken, cut into small pieces
½ head of green cabbage, shredded
1 cup sliced carrots
1 Red Bell Pepper, diced
1 lb. fingerling potatoes cut into chunks
1 bay leaf
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper
3/4 cup sour cream

Directions
Heat the oil in a large saucepan over medium heat. Sauté the onion or shallot in the oil for about 5 minutes, or until onion is tender. Stir in the flour to coat well, then quickly pour in the chicken broth. Stir constantly for 3 minutes, or until somewhat thickened.
Next, add the chicken, cabbage, carrots, red bell pepper, fingerling potatoes, salt, ground black pepper and bay leaf. Reduce heat to low and simmer for 20 minutes. Stir in the sour cream 1 minute before serving. Allow to heat through and remove bay leaf. Serve with some slices of warm crusty bread, such as garlic bread.
Serves 6   

Adapted from Allrecipes.com

Photo of Banana nut Muffins from http://static.ifood.t

Ingredients:

2 large eggs
2 large ripe bananas, mashed
1 stick of butter, softened
2 cups of all-purpose flour
1 cup of sucanant, or granulated sugar.
1 cup of buttermilk.
½ cup of chopped pecans
1 teaspoon of vanilla extract.
1 teaspoon of salt
1 teaspoon of baking powder
½ teaspoon of baking soda.

Directions:

1. Preheat your oven to 400°F (200°C) and grease 12 standard size muffin-pan cups.
2. Beat together the butter and granulated sugar until light and fluffy.
One at a time, add the eggs, beating thoroughly after each is added.
3. Beat in the bananas until the mixture is smooth.
4. Mix together the flour, salt, baking powder and baking soda.
5. Alternately stir the flour mixture and the buttermilk into egg mixture until the dry ingredients are just moistened.
6. Stir in the chopped pecans and vanilla extract.
7. Spoon the batter into the greased muffin pans, filling about two-thirds.
8. Bake for around 20 minutes or until golden brown.