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Recipe Box

Tested and approved! Enjoy! Send your recipes to share to: kgilker@clemson.edu

 

Baked Kale Chips

Provencal Pak Choi (Bok Choy)

Sauteed Arugula

Springtime Potato Salad with Radishes

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes

Ellie’s Black Bean and Greens Quesadillas 

Squash Pudding

Lemony Anise Hyssop Tea Bread

Mango Cucumber Salsa

Tomato Bruschetta

Roasted Beet and Turnip Salad

Chinese Cucumber Salad
Asian Hot-Sweet Broccoli Raab Salad
Bean Salad
Asian-Style Cole Slaw
Curly Endive, Clemson Blue Cheese, Bacon and Pear Salad
Fennel, Orange and Prosciutto Salad

Raw Kale Salad with Ginger and Almonds

Butternut Squash with Ginger
French Breakfast Radishes with Rosemary Garlic Butter
Sauteed Summer Squash

Pizza Bianca with Goat Cheese and Greens

Anise Hyssop Flower Drop Cookies

Double-Chocolate Zucchini Cake

Anise Hyssop Liqueur

Anise Hyssop Flower Drop Cookies
Makes about 3 Dozen

1 bunch anise hyssop flowers
3 eggs
1 cup sugar
1/2 tsp vanilla
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 325 degrees F. Line 2-3 cookie sheets with aluminum foil; lightly grease. Strip petals of anise hyssop flowers to measure 1/3 cup. Chop fine. With an electric mixer beat eggs until thick and lemon colored. Add sugar and flour petals and beat for 5 minutes. Add vanilla. Sift together flour, baking powder, and salt and add to egg mixture. Continue beating for 5 minutes longer. Drop batter by teaspoonfuls onto lined cookie sheets, spacing well apart. Bake until they begin to color, about 12-15 minutes.

This recipe can be found in Recipes from a Kitchen Garden by Renee Shepard and Fran Raboff.

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Lemony Anise Hyssop Tea Bread
Makes one loaf.

1 bread or loaf pan
2 cups flour
1 T baking powder
1/2 tsp salt
1/2 cup butter at room temperature
1/2 cup sugar
1 lemon; grated rind only
1/3 cup Anise Hyssop flowers; finely chopped
2 eggs; beaten
1/2 cup lemon juice
1/2 cup walnuts; chopped

Grease and flour the bread or loaf pan. Preheat oven to 350 degrees F. Sift together flour, baking powder, and salt. In another bowl cream butter with sugar until fluffy. Then add lemon rind, chopped flowers, and eggs. Beat mixture just until thoroughly combined. Stir in lemon juice. Gradually mix in dry ingredients and nuts, mixing until blended. Spoon into prepared pan and bake 50-55 minutes. Cool on rack.

This recipe can be found in Recipes from a Kitchen Garden by Renee Shepard and Fran Raboff.

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Anise Hyssop Liqueur
Fresh anise hyssop leaves
1 liter 80 proof vodka
1 cup raw or light brown sugar
1/4 cup per liter heavy cream (optional but recommended)

Combine 1 liter vodka with 1 cup sugar. Stir until sugar dissolves. Fill a quart sized jar (or several smaller jars) with loosely packed anise hyssop leaves. Fill each jar with the sugared vodka. Leave for 1 week, shaking daily to help the sugar dissolve. Strain through a paper coffee filter, and add 1/4 cup heavy cream for every liter Anise Hyssop Liqueur. Store in refrigerator. At first, the cream and the liqueur will separate. Simply shake and store the bottle on its side. It should stay mixed after a couple of shakes. For variations, try adding one or two tablespoons of instant coffee to the jar at the beginning of the process, or a quarter cup of chocolate syrup. This will keep for at least six weeks in refrigerator.

-From Leda Mededith of Urban Homestead

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Butternut Squash with Ginger
1 butternut squash; peeled and seeded
1 tablespoon ginger root; peeled and minced
2 cups chicken broth
2 tablespoons butter (may substitute 4 Tb. peanut butter or add to taste)
sugar, salt, and pepper

Place squash and ginger in pan and barely cover with stock. Bring to boil, cover, reduce heat, and simmer just until squash is tender (15-20 minutes). Add butter or peanut butter and mash or allow to cool then puree in food processor or blender. Season to taste with sugar, salt, and pepper. Serve.

-Adapted from Australia the Beautful Cookbook

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Bean Salad
1 'suyo long' cucumber or 2 'superset' cucumbers; quartered, seeded and sliced 1/4" thick
2 cups green, purple, or wax beans; ends removed and sliced
1/2 bag frozen shelled Edamame; rinsed (optional)
1 can Cannellini (Garbonzo/Chick pea, kidney or black beans); rinsed well
1 small onion; thinly sliced

Place cucumber in bowl, sprinkle with salt and allow to sit at room temp for 15-30 minutes. Rinse well. Cover fresh beans and Edamame with water plus 1 teaspoon salt in a microwave safe dish, cook on high for 4-5 minutes. Rinse with cold water.

In a separate bowl mix:
3 cloves minced fresh garlic
2 Tb. wine vinegar
1 15-oz jar quartered marinated Artichoke hearts (including liquid)
Add all vegetables to dressing, toss and season with salt and pepper to taste. Refrigerate for a few hours to allow flavors to develop. Can be refrigerated overnight.

Optional additions:
3 Tb. finely sliced herbs
2 thinly sliced carrots
2 ribs sliced celery or 2 Tb celery seed
1 can ripe olives or Kalamata (greek)
6-8 oz sliced mushrooms
1 jar chopped pimentos
2 T capers
Multiple cans of different kinds of beans

-Adapted from Beth Wall

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Mango Cucumber Salsa
Delicious served with grilled fish, chicken or scallops.

1 ripe mango, peeled, cut from pit and diced
1/2 long cucumber, seeded and diced
1 bunching onion thinly sliced
1/4 - 1/2 teaspoon minced chili pepper (optional)
2 Tablespoons fresh orange juice
1 teaspoon fresh lime juice
1 teaspoon olive oil
1 or 2 Tablespoon chopped fresh parsley or cilantro
salt and pepper

Mix all ingredients in a small bowl until combined well. Season with salt and pepper.

Serves 2 - 4.

-Adapted from Gourmet, June 1997

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Chinese Cucumber Salad
2 or 3 cucumbers, thinly sliced
2 bunching onions, thinly sliced
1 red bell peppers, seeded and thinly sliced (optional)
salt
sugar

Sprinkle sliced cucumbers with salt and sugar, let sit in colander for 15 - 30 minutes. Rinse well and pat dry.

Dressing:
1Tablespoon sesame oil
1 teaspoon minced fresh ginger
1 small clove garlic, minced
2 Tablespoons seasoned rice vinegar or white wine vinegar
1 Tablespoon soy sauce
1/2 teaspoon sugar
2 Tablespoons roasted, salted peanuts, chopped (optional)
1/4 to 1/2 teaspoon hot chili pepper, seeded and minced

Mix dressing together in a medium bowl until sugar dissolves. Add cucumber, onion, red bell pepper and toss to coat. Chill and serve.

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Tomato Bruschetta
Originally from Italy, bruschetta is traditionally a workman's midday snack. Thick slices of country bread are grilled over an open fire, rubbed with a clove of garlic, drizzled with a nice fruity olive oil and sprinkled with sea salt. The different regions of Italy further embellish bruschetta by adding ripe tomato and fresh basil, parmesan cheese, olivada or chicken liver pate.

Topping:
1 large or 2 medium tomatoes; cored and chopped
14 fresh basil leaves; slivered
1/2 teaspoon minced fresh garlic
1 tablespoon olive oil
1 teaspoon balsamic or red wine vinegar
1/4 teaspoon salt (or to taste)
pepper to taste
Mix tomatoes, basil, vinegar, olive oil, minced garlic, salt and pepper in a bowl.

Bread:
1 crusty baguette or country loaf of bread
1 large whole clove of garlic; peeled

Preheat broiler on high. Slice baguette into 1/2 inch rounds (or 4 slices of country bread 1/2 inch thick). Lay bread cut side up on cookie sheet. Brush with olive oil and place under broiler for 1-2 minutes or until lightly browned; watch carefully to prevent burning. When bread is cool enough to touch, rub toasted bread with garlic clove.
Adjust salt and pepper in tomato mixture to taste. Top roasted garlic-rubbed bread with tomato topping and enjoy!

-From Amy Nichols, Main Events Catering, Clemson, SC

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French Breakfast Radishes with Rosemary Garlic Butter
French Breakfast Radishes are not eaten in the morning with coffee and a croissant as the name implies, but rather as a second breakfast around 10 am with butter, a crusty baguette and a glass of red wine... What a civilized way to live!

1 stick butter (either salted or unsalted), softened
1 8oz pkg Cream Cheese, softened
4 teaspoons chopped fresh rosemary - approx. 4 stems
3 teaspoons chopped fresh Thyme
1 clove minced fresh Garlic
Salt to taste
2 bunches French Breakfast Radishes, washed and tops trimmed

Mix all ingredients together except radishes. Cover and refrigerate at least an hour or up to three days. Bring Rosemary Garlic Butter to room temperature before serving with radishes.

Cooks Notes: The Garlic, Rosemary, Thyme and a little salt can be smashed together with a mortar and pedestal. The herb leaves will come off the stems and create a lovely chunky green paste to mix with the cream cheese and butter.

The radishes can also be cut in half the long way and the Rosemary Garlic Butter can be piped on each half and finished with a sprig of Rosemary or Thyme.

Recipe can be cut in half.

The substitution of fresh herbs and dried herbs follow the general rule of 3 teaspoons fresh = 1 teaspoon dried

-From Amy Nichols, Main Events Catering, Clemson, SC

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Pizza Bianca with Goat Cheese and Greens
Don't be intimidated by the time this recipe takes, the hands on time is very minimal and a Boboli crust (either the thin or the normal crust) from the grocery store is an appropriate substitution for making your own crust. Read the cooks note's for shortcut tips.

Recipe serves 2- 4.

Allow about 5 1/2 hours for the pizza dough to rise. The small quantity of yeast and a long, slow rise give the crust its great flavor and texture.

Crust:
3/4 cup warm water (105°F to 115°F)
1 1/2 teaspoons dry yeast (from 1 envelope)
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 3/4 cups (about) unbleached all purpose flour
Seasoned oil:
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
1/4 teaspoon dried crushed red pepper

Topping:
1 bunch Swiss chard (about 10 ounces), white ribs cut away (can also use braising greens or any other greens like mustard, kale, collards etc.)
2 tablespoons extra-virgin olive oil
1 large garlic clove, minced
Yellow cornmeal
8 ounces whole-milk mozzarella cheese, coarsely grated
4 ounces soft fresh goat cheese, crumbled (about 1 cup)

For crust:
Pour 3/4 cup water into large bowl. Sprinkle yeast over; stir to blend. Let stand 10 minutes to dissolve yeast. Add oil and salt, then 1 1/2 cups flour. Stir until well blended (dough will be sticky). Turn dough out onto generously floured surface and knead until smooth and elastic, adding just enough flour to prevent dough from sticking, about 5 minutes (dough will be soft). Shape dough into ball; place in large oiled bowl and turn to coat. Cover bowl with kitchen towel. Let dough rise at cool room temperature until almost doubled, about 2 hours. Punch dough down; form into ball. Return to bowl; cover with towel and let rise until doubled, about 3 hours.

Cooks Notes: I like to double the dough recipe, it's easier to handle and you have leftovers for lunch! Dough can be made in the evening the night before serving and allowed to rise in the refrigerator over night. Cover bowl with saran wrap rather than a towel. Punch down in the morning, form into a ball, cover bowl with saran wrap and allow to rise in refrigerator during the day.

Meanwhile, prepare seasoned oil: Mix oil, garlic, and red pepper in small bowl. Let stand 1 hour.

Cooks notes: Oil may be prepared ahead of time and kept in the refrigerator, allow to come to room temp before using or melt briefly in microwave.

For topping:
Optional: Cook chard in large pot of boiling, salted water until just tender, about 2 minutes. Drain. Rinse under cold water; drain. Squeeze dry, then coarsely chop.

Cooks note: The greens or chard can be washed, coarsely chopped if needed and added directly to the skillet to cook as described below. Cook just until greens begin to wilt and turn bright green.
Heat 2 tablespoons oil in small skillet over medium heat. Add garlic and stir 30 seconds. Add chard and stir 1 minute. Season to taste with salt. Push greens to side of pan and allow excess water to drain before assembling pizza.

Preheat oven to 500°F. Punch down dough. Form into ball; place on floured work surface. Cover with kitchen towel; let rest 30 minutes. Sprinkle rimless baking sheet with cornmeal. Roll out dough on floured surface or stretch dough with hands to 13-inch round. Transfer to baking sheet. Sprinkle mozzarella over dough, leaving 1-inch border. Scatter chard/greens over mozzarella. Top with goat cheese. Brush crust edge with some of seasoned oil. Set aside 2 teaspoons seasoned oil; drizzle remaining oil mixture over pizza. Bake pizza until crust is brown, about 15 minutes. Remove from oven; brush edge with seasoned oil and serve.

Cooks Notes: Greens can be cooked ahead of time and refrigerated until ready to use.

A store bought Boboli crust can be used for the crust instead of making your own dough.

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Asian Hot-Sweet Broccoli Raab Salad
Salad serves 4.

Salad:
1 bunch of Broccoli Raab, tough bottom 2 inches of stems discarded, very coarsely chopped and washed
1 bunch of radishes, washed, trimmed and sliced
2 carrots, sliced
2 tablespoons olive oil, corn oil or peanut oil
¼ teaspoon red pepper flakes
1 clove garlic, minced (optional)
1 teaspoon minced fresh ginger (optional)
1/4 cup chopped unsalted peanuts (optional)

Cook's notes: This salad is just as good without the garlic, ginger and peanuts. Red bell pepper and green onions would also be nice additions. Other greens such as mustard, kale and collards may be substituted for the broccoli raab.

Wash and slice all vegetables. Place large fry pan on medium heat. Add 2 T. olive oil or other mild vegetable oil and heat until hot but not smoking. Add red pepper flakes, ginger and garlic and stir briefly until barely golden. Add Carrots and Radishes and cook about 3 - 5 minutes until still crisp/tender. Add Broccoli Rabe, season with salt and pepper and cook briefly until green color intensifies and broccoli rabe just begins to wilt. Add vegetables to bowl with dressing and toss to coat. Enjoy immediately or allow to cool, refrigerate to develop flavors. Salad keeps refrigerated for 3 days.

Dressing:
1 tablespoon sweet sherry, sweet vermouth or Japanese Mirin
1 tablespoon cider vinegar or balsamic vinegar
1 1/2 tablespoons honey
2 tablespoons Asian sesame oil, preferably toasted or dark
1 tablespoon soy sauce
salt and pepper to taste

Mix all dressing ingredients in a medium bowl until well combined.

-From Amy Nichols, Main Events Catering, Clemson, SC

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Roasted Beet and Turnip Salad
Serves 4 - 6 with dinner.

Roasted beets and turnips:
Coarsely chopped fresh thyme (about 15 stems), divided into thirds
Coarsely chopped fresh rosemary (about 6 stems), divided into thirds
2 cloves garlic, minced
2 Tablespoons extra-virgin olive oil
10 baby beets (about 1 inch in diameter), washed, unpeeled, leaves trimmed and saved (see salad below), root end trimmed and cut in half (1/4 if larger than 1")
4 to 6 (about 1 pound) Turnips, washed, trimmed, peeled and cut into 6 - 8 wedges

Glaze:
1/3 rosemary and thyme (from above)
1/4 cup canned low salt chicken broth
1 Tablespoon balsamic vinegar

Salad:
Reserved Beet Greens (tops) from above
1 clove garlic, minced
1 Tablespoon Balsamic Vinegar
3 Tablespoon Extra-Virgin Olive Oil

Preheat oven to 425 F. Spray large rimmed baking sheet with nonstick spray. Mix 2/3 of thyme and rosemary, oil and garlic in small bowl. Add turnips and beets to bowl. Toss with herb mixture and transfer to baking sheet. Sprinkle with salt and pepper and roast in oven about 40 minutes, stirring once.

After vegetables are roasted, mix 1/3 herbs, chicken broth and 1 Tablespoon balsamic vinegar in small bowl and pour over roasted beets and turnips on baking sheet. Return baking sheet to oven and roast until liquid evaporates and vegetables are slightly glazed. About 5 minutes.

Meanwhile prepare beet greens by tearing leaves and washing, spin in salad spinner to dry or blot with paper towels. Mix together 1 clove garlic, 1 Tablespoon balsamic vinegar and 3 tablespoons olive oil in a medium bowl. Add beet greens and toss to coat. Season with salt and pepper. To serve arrange beet greens on salad plates and top with roasted vegetables. Can be served hot or at room temperature.

Cooks Notes:
To prevent beets from coloring turnips, the turnips can be tossed separately with the oil and herb mixture. Beets can be placed in one corner on baking sheet.

Other root vegetables can be roasted such as: mini-carrots (cut in half), rutabagas (peeled and cut into wedges), parsnips (peeled and cut into 2 inch lengths), onions (peeled and left whole or cut into wedges), and whole garlic cloves (peeled). Increase herbs and oil proportionately.

Substitute lettuce, endive, arugula or spinach for the beet greens. Vegetables can be roasted and glazed up to two days in advance and kept covered and refrigerated. Allow to come to room temp before serving.

Vegetables can also be roasted ahead of time and refrigerated. Then glazed prior to serving.

1 tablespoon dried herb can be substituted for each fresh herb above.

-From Amy Nichols, Main Events Catering, Clemson, SC

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Asian-Style Cole Slaw
Serves 4 - 6.

Salad:
2 scallions
1 small head thinly sliced green cabbage
1 small head radicchio, thinly sliced (substitute red cabbage)
1 large carrot, coarsely grated
1 cup sugar snap peas, stringed, thinly sliced on the diagonal

Dressing:
4 teaspoons seasoned rice vinegar
½ teaspoon Dijon mustard (substitute 1 teas. dry mustard)
1 teaspoon fresh ginger, minced (substitute 1 teas. ground ginger)
2 tablespoons vegetable oil or olive oil
1 tablespoon oriental sesame oil, preferably toasted or dark
2 teaspoons soy sauce

Combine salad ingredients in large bowl. Can be prepared up to 6 hours ahead. Cover and refrigerate.

Combine vinegar, mustard, ginger and soy sauce in a small bowl; gradually mix in both oils until emulsified. Pour dressing over salad, toss to blend and season with salt.

Cooks Notes:
Thinly sliced red/yellow/orange bell pepper is a nice addition to this salad.
Peeled, coarsely grated broccoli stems may also be added to the salad.
The salad keeps, covered and refrigerated up to 3 days although the vegetables may wilt slightly.

-Adapted from Bon Appétit, March 1996

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Curly Endive, Clemson Blue Cheese, Bacon and Pear Salad
Serves 4 with dinner.

5 Tablespoons extra-virgin olive oil
1 1/2 Tablespoons fresh lemon juice
1 ripe pear, preferably Bartlett or Bosc, quartered, cored and cut into ½ inch pieces
1 head curly endive, washed and torn into pieces
2 oz. Clemson blue cheese
4 slices of bacon
¼ cup walnuts, toasted (optional)
salt and pepper to taste

Toast walnuts in dry skillet stirring constantly until toasted; do not allow to burn. Remove walnuts to plate to cool; fry bacon until crisp and transfer to paper towels to drain. Whisk together oil, lemon juice, salt and pepper to taste in large bowl. Add endive, Clemson blue cheese, pears and walnuts. Toss to coat. Crumble bacon over salad and serve.

Cooks Notes:
Walnuts may be toasted in a 400 degree oven for 10 - 15 minutes.
Pecans, pine nuts, almonds or hazelnuts may be substituted for the walnuts.
Dried fruit such as dried cranberries, cherries or dates would be a nice addition to the salad.
Other salad greens may be mixed with or substituted for the curly endive.
Bottled lemon juice, sherry, rice or white wine vinegar may be substituted for fresh lemon juice.
This salad makes a lovely light meal for two when combined with a nice crusty baguette.

--From Amy Nichols, Main Events Catering, Clemson, SC

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Fennel, Orange and Prosciutto Salad
Serves 6.

Salad:
2 bulbs of fennel, stalks and ends cut from bulbs
3 - 4 oranges, rind cut from orange
½ cup dried cranberries
¼ pound thinly sliced/shaved Prosciutto torn into pieces (optional)

Dressing:
2 Tablespoons cider vinegar (substitute lemon juice, seasoned rice vinegar or wine vinegar)
6 Tablespoons olive oil
1/2 teaspoon Dijon mustard
Salt and pepper to taste

Cut fennel bulbs in half lengthwise, set halves on cutting board and thinly slice fennel lengthwise into julienne pieces or use a mandolin to julienne. Wash fennel well and dry. Hold oranges over medium bowl to catch juices; cut orange sections from membrane. Squeeze juice into bowl from remainder of orange membrane before discarding membrane. Add washed fennel, dried cranberries and most of prosciutto to bowl with oranges and juice. Mix dressing ingredients in a small bowl or cup, season with salt and pepper; pour over fennel and orange mixture. Toss salad, taste, adjust seasonings and serve with remainder of prosciutto sprinkled on salad.

Cooks Notes:
Prosciutto is a salty Italian ham that is available in the deli section of the Clemson Bi-lo and the Publix in Anderson. Cooked bacon may be substituted for prosciutto.
Shaved parmesan, chopped or thinly sliced red onion, grated black radish (1 large), red bell pepper, dates, dried cherries or raisins are nice additions.
This salad keeps refrigerated for 3 days.

--From Amy Nichols, Main Events Catering, Clemson, SC

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Double Chocolate Zucchini Cake

2 1/2 c. flour

1/2 c. cocoa

1 tsp. baking soda

1/2 tsp. salt

1/2 c. butter

1 1/2 c. sugar

1/2 c. oil

2 eggs, beaten

1 tsp. vanilla

1/2 c. milk

2 c. grated zucchini

6 oz. mini or regular chocolate chips

 

Combine flour, cocoa, soda and salt. Cream butter and sugar; beat in oil, eggs, and vanilla. Add the milk while alternating with dry ingredients to the butter mixture. Pour into greased 9x13 baking pan and sprinkle chips over top. Bake at 325 degrees for 35 to 45 minutes.

 

--Geneieve Stillman of Stillman's Greenhouses & Farm Stand in Lunenburg & New Braintree, Massachusetts

 

Sauteed Summer Squash

Servings:4


Ingredients:
2 tablespoons chopped garlic
2 tablespoons chopped fresh tarragon
1/4 cup butter
1 large shallot, sliced thin
1 lb zucchini, sliced into 1/3 inch rounds
1 lb summer squash, sliced into 1/3 inch rounds

 

Directions:
1. 1 In a large skillet over medium heat, melt the butter.
2. 2 Add garlic, tarragon and onion and saute 2 minutes.
3. 3 Add both squashes and saute 8 minutes until just crisp tender.
4. 4 Season.
Read more: http://www.food.com/recipe/sauteed-summer-squash-61483#ixzz1NT8Y4nDM

 

Raw Kale Salad with Ginger and Almonds

Serves 6

 

Ingredients:

1 bunch kale (washed and dried/thick stems removed and trimmed to bite size pieces)

Juice of 1 lemon (scant 1/4 cup)

1/4 tsp. good quality salt

1 large garlic clove or 2 smaller

3 TBSP plus extra olive oil (or favorite salad oil)

Freshly ground black pepper to taste

1/4 tsp. red pepper flakes (optional)

4 TBSP finely diced crystalized ginger (for garnish)

1/4 cup sliced almonds (for garnish)

 

1. Place the kale in a large bowl.
2. Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves. You can use your hands to rub the dressing into the leaves)

3. Let the salad sit for at least 20 minutes and up to 12 hours, then serve topped with the nuts and ginger and a drizzle of oil.


Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

 

Baked Kale Chips top
Prep Time: 10 Minutes
Cook Time: 10 Minutes

 

Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

 

Directions: Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.

 

Provençal Bok Choy top

(Gourmet Magazine/ July 2009 )

Yield: Makes 6 (side dish or light main course) servings
Active Time: 25 min
Total Time: 25 min

2 tablespoons extra-virgin olive oil
2 large garlic cloves, finely chopped
2 teaspoon chopped thyme
1 Turkish or 1/2 California bay leaf

3 (3-by 1-inch) strips orange zest
3 pounds bok choy (2 to 3 heads), cut crosswise into 2-inch pieces
1 pound tomatoes (3 medium), chopped
1/3 cup Kalamata olives, pitted and chopped
1/2 cup coarsely chopped flat-leaf parsley

Preparation: Heat oil in a deep 12-inch heavy skillet over medium-high heat until it shimmers, then sauté garlic with thyme, bay leaf, and zest until garlic is pale golden and mixture is very fragrant, about 30 seconds. Add bok choy, tomatoes, olives, 3/4 teaspoon salt, and 1/4 teaspoon pepper and reduce heat to medium. Cook, stirring occasionally, until bok choy is crisp-tender, 10 to 12 minutes. Discard bay leaf and stir in parsley. Serve as a versatile side dish or, tossed over rice, light back-porch supper.

 

Sauteed Arugula top

 

Coat a shallow pan with plenty of olive oil.  Add 3 to 6 cloves minced garlic (depending on taste) and sauté over medium-high heat till translucent.  Toss in 6-8 cups arugula, and sauté until leaves are wilted.  Remove from heat, season with a pinch of chili pepper flakes, black pepper and salt to taste, and serve with additional drizzle of olive oil if desired.

 

Springtime Potato Salad with Radishes top

Ingredients
6 cups diced peeled cooked potatoes
4 hard-cooked eggs, chopped
1/2 cup chopped celery
1/2 cup chopped sweet pickles
1/3 cup chopped onion
1/3 cup chopped radishes
1/2 cup mayonnaise
3 tablespoons sugar
1 tablespoon vinegar
1 tablespoon milk
1 1/2 teaspoons prepared mustard
1/2 teaspoon salt
Paprika

 

Directions
1. In a bowl, combine potatoes, egg, celery, pickles, onion and radishes. In another bowl, combine mayonnaise, sugar, vinegar, milk, mustard and salt; mix well. Pour over potato mixture; stir to coat. Chill. Sprinkle with paprika if desired.

 

Curried Mustard Greens & Garbanzo Beans with Sweet Potatoes top

Prep and Cook Time: 30 minutes

 

Ingredients:

2 medium sweet potatoes, peeled and sliced thin
1 medium onion, cut in half and sliced thin
3 medium cloves garlic, sliced
1 TBS + 1/4 cup chicken or vegetable broth
1/2 tsp curry powder
1/4 tsp turmeric
1 bunch mustard greens, stems removed, chopped
1 15 oz can (no BPA) diced tomatoes
2 cups or 1 15 oz can (no BPA) garbanzo beans, drained
3 TBS extra virgin olive oil
salt and white pepper to taste

 

Directions:

Bring 2" of water to a boil in a steamer with a tight fitting lid. Peel and slice sweet potatoes in fairly thin slices so they will steam quickly (about 5-7 minutes).
While steaming potatoes, slice onion and garlic. Heat 1 TBS broth in 12 inch skillet. Healthy Sauté onion in broth over medium heat for about 4-5 minutes stirring frequently, until translucent. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Stir occasionally until mustard greens are wilted, about 5 minutes. Add garbanzo beans, diced tomatoes, salt and pepper. Cook for another 5 minutes.
Mash sweet potatoes with olive oil, salt and pepper. If you need to thin potatoes more you can add a little broth. Serve mustard greens with mashed sweet potatoes.

Serves 4

 

Ellie’s Black Bean and Greens Quesadillas top 
Ingredients:

1 red onion, chopped

4 cups or more of chopped greens (kale, chard, spinach, mustard greens)

¼ cup green salsa

1 tblsp olive oil or to taste

1 tomato, chopped

1-2 cups of black beans (or canned beans, rinsed)

1-2 ears of corn, kernels scraped from cob (or 1- 15 oz can of corn)

2 tsp. or to taste chili powder or Penzey’s Salsa Seasoning

100% whole grain tortillas (whole corn or whole wheat)

Avocado, sliced (optional)

Cheese, grated (optional)

Salsa

 

Sauté onion in oil.  Add greens and sauté until greens are wilted. Add green salsa, chopped tomato, black beans, corn and seasonings to sautéed onion and greens.  Heat to boiling, remove from heat, cover and let steam until heated through.  Place mixture into a tortilla and top with avocado slices and grated cheese.  Fold and heat in skillet until crispy or heated through to taste.  Serve with salsa.  Can also be used for dipping or as a taco filling.

 

Aunt Marie’s Squash Pudding
Ingredients:

3 c. cooked white squash (remove seeds before cooking) or yellow squash (chopped with seeds and skin)
5 eggs, separated
1 c. sugar
1 c. evaporated milk
¾ stick of butter, melted
1 tsp. pure vanilla extract
½ tsp. cinnamon
2 T. flour
½ c. raisins (boiled in the 1 c. of milk to soften)

 

Beat egg yolks until lemon colored. Add sugar, milk, vanilla, cinnamon, flour, raisins, and butter. Mix well with hand beater. Add squash and mix.
Bake in a 2 quart casserole at 350 degrees for 40 to 50 minutes or until knife comes out clean. Remove from oven.
Beat egg whites (at room temperature) until stiff and add 3 T. sugar. Spread on top of pudding and brown in oven slightly on “broil”.

From Kerri McMillan

 


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