Sweet Braised Winter Greens

J'nene Wade makes two versions of this cool-weather side dish - one with Swiss chard, dried sour cherries, and pecans and this one, with collard greens, raisins, and pine nuts.

• 2 pounds collard greens
• 3 tablespoons olive oil
• 1 red onion (about 8 oz.) peeled, halved, and thinly slivered lengthwise
• 2 cloves garlic, peeled and thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons brown sugar
• 2 tablespoons golden raisins
• 2 tablespoons pine nuts
• Salt and pepper

1. Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.

2. Pour oil into a 12- to 14-inch frying pan over medium-high heat; when hot, add onion and garlic and stir frequently until onion is limp, 5 to 8 minutes. Stir in balsamic vinegar, brown sugar, raisins, pine nuts, and collard greens. Stir frequently until greens are slightly wilted, 3 to 4 minutes. Reduce heat, cover, and cook until greens are very wilted and tender to bite, about 15 minutes. Add salt and pepper to taste; serve at once.

Yield: Makes 6 side-dish servings

Nutritional Information: CALORIES 144(54% from fat); FAT 8.7g (sat 1.2g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; SODIUM 24mg; FIBER 4.2g; CARBOHYDRATE 16g

J'nene Wade, Sandpoint, Idaho , Sunset, NOVEMBER 2002

Greek Shrimp

• butter + olive oil
• garlic, minced
• shrimp
• canned diced tomatoes
• white wine
• orzo or other pasta, cooked to your liking

Thaw shrimp. Melt butter with olive oil in a skillet. Add garlic for one minute, then shrimp. when they're starting to pink up, add tomatoes and a bit of white wine. Quantities are all to your liking so test and serve when you like it. (Possibly originally from a Moosewood Cookbook.)

Serve over orzo or other pasta.

Pesto Shrimp

This is really simple and really yummy.

De-vein the shrimp if you need to. Set aside in a bowl and squeeze a bunch of fresh lime juice on the suckers. Let them marinate anywhere from 10 to 30 minutes. You can cover them in a dish and plastic wrap and stick them in the fridge while they soak up the lime juice.

Meanwhile cut up some garlic.

Heat up a skillet.

Add some butter.

Put in garlic and let that brown a few minutes and then add shrimp. Add some white wine and let it simmer. As the liquid cooks off, liberally apply more lime juice and then paprika... Let the liquid cook off. You'll know they are done when they are pink and firm.

Also, you can sauté them in some simple butter and a little bit of wine and then use any really good store Pesto sauce. The key ingredient there is REALLY good pesto sauce. Not the cheap stuff. Make any plate of pasta or gnocchi (!!!) and add the pesto and cooked shrimp on top. Sprinkle with toasted pine nuts and some parmesean cheese... Instant success.

Spicy Peanut Noodles with Chicken

• 1/4 cup chunky peanut butter
• 2 medium cloves of garlic, minced (about 2 teaspoons)
• 1 tablespoon minced fresh ginger
• 5 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon chile garlic sauce
• 2 tablespoons light brown sugar lightly packed
• 1 tablespoon peanut oil
• 1 1/2 pounds boneless, skinless chicken breast, cut into tenders
• 1 tablespoon table salt
• 1/2 pound dried Asian noodle
• 2 carrots, julienned
• snow peas or sugar snaps
• 1 small red bell pepper, julienned

1. Bring 6 quarts water to boil in stockpot over high heat.

2. Meanwhile, heat oil in saute pan or wok. Stir-fry chicken breasts until lightly browned, 4 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside.

3. Mix peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth.

4. Steam vegetables.

5. Using same water, prepare noodles following package directions.

6. Mix vegetables and chicken with sauce in saute pan until heated through. Reduce sauce a bit if necessary. Add noodles and toss thoroughly to combine.

4-6 servings

adapted from Cooks Illustrated

Smashed Lentils with Egg

• 2 cups of lentils
• Olive oil
• 4 shallots, or 1/4 red onion
• 2 cloves of garlic
• 2 teaspoons garam masala
• 1/2 cup of fresh cilantro leaves
• Salt and pepper to taste
• 4-6 eggs

Rinse and drain the lentils. Mince the shallots and garlic and chop the cilantro. Heat the olive oil in a medium saucepan over medium heat and add the shallots and garlic. Cook, stirring, for about five minutes, then add the garam masala and lentils. Stir so the lentils are coated with the oil and garlic, then add the cilantro and cook until wilted.

Add 4 cups of water and turn the heat to high. Bring to a boil, then cover and reduce to a simmer. Cook for about 20 minutes. If they are too watery at the end, leave the lid off for a few minutes. Season with salt and pepper, and mash with a fork.

Heat the oven to 350ºF. Lightly grease individual baking ramekins. Mound the lentils in each then make a hollow and crack in an egg. Cover with foil and bake for about 20-25 minutes, or until yolk is just set.

Serve with lime pickle or another spicy chutney.

The cooked lentils keep well, so you can make a batch ahead of time and put this meal on the table about 20 minutes after you walk in the door.

Makes 4-6 servings

from Apartment Therapy: The Kitchen

Sirloin Steaks with Blue Cheese Walnut Butter

• 6 large cloves garlic, peeled
• 1 tablespoon crushed dried rosemary
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons papper
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• vegetable oil for oiling grill rack
• Blue Cheese Walnut Butter

Combine garlic, rosemary, salt, and pepper in a food processor or blender and process several seconds until mixture resembles a thick paste. Pat steaks dry and rub each side with some of the garlic paste. Place steaks on a platter and let stand at cool room temperature for 30 minutes.

When ready to grill steaks, oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for a hot fire. Grill steaks 4 to 6 minutes per side for medium-rare (internal temp 145F). Remove and let stand for 3 minute.

Halve each steak and top each portion with some of the Blue Cheese Walnut Butter.

Serves 6

from The Big Book of Backyard Cooking

Red and Yellow Pepper Relish

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 large yellow onion, halved lengthwise and thinly sliced
• 1 red bell pepper, cut into 1/2-inch dice
• 1 yellow bell pepper, cut into 1/2-inch dice
• 1/3 cup coarsely chopped pitted Kalamata olives
• 1 tablespoon Dijon mustard
• 1 large clove garlic, peeled and chopped
• salt
• pepper

Combine butter and oil in a large, heavy skillet over medium-high heat. When hot, add onion and cook, stirring, until softened and golden, about 5 minutes. Add bell peppers and saute, stirring, until just tender, about 3 minutes. Add olives, mustard, and garlic and stir 1 minutes. Remove from heat, taste, and season with salt and pepper. Transfer relish to a bowl and cool. If not using immediately, cover and refrigerate. Bring to room temperature before serving. (Relish can be prepared 2 days ahead.)

Makes 2 cups

from The Big Book of Backyard Cooking

Garlic-Scented Sirloins with Red and Yellow Pepper Relish

• 1/3 cup olive oil
• 4 large cloves garlic, peeled
• 4 1/2 teaspoons chopped fresh thyme
• 4 1/2 teaspoons chopped fresh rosemary
• 3 1-pound boneless sirloin steaks, 1 inch thick, trimmed of excess fat
• salt
• pepper
• Red and Yellow Pepper Relish

Combine 1/3 cup of olive oil, garlic, thyme, and rosemary in a food processor or blender and process, pulsing several times, until garlic and herbs are finely minced. Brush this mixture on both sides of each steak. Salt and pepper steaks and let stand at cool room temperature 15 to 20 minutes.

Oil a grill rack and arrange 4 to 5 inches from heat source. Prepare grill for hot fire (high temperature). Grill steaks 4 to 6 minutes per side until rosy-pink inside for medium rare. (Internal temp should be 145F). Halve each steak and top with relish.

Serves 6

from The Big Book of Backyard Cooking

Panzanella

• 3/4 pound day-old crusty peasant-style whole-grain bread, cut into 1-inch cubes (about 6 cups)
• 2 large tomatoes (about 1 pound), trimmed and each cut into 8 wedges
• 3/4 cup sliced unwaxed cucumber
• 1/2 cup sliced red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons red-wine vinegar
• 10 fresh basil leaves, shredded

In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

Serves 4 to 6.

Gourmet, August 1993

Fatush - Middle Eastern Bread Salad

Sumac comes from the berries of a bush that grows wild in Mediterranean areas, especially Sicily and southern Italy, and parts of the Middle East. It can be used in the same way as lemon juice.

• 1 loaf crisp local bread
• 3 tomatoes, chopped very small
• 5-6 cucumbers, chopped very small
• 1 onion, grated
• 2-3 garlic cloves, crushed
• 1 lettuce heart, shredded
• a few fresh mint leaves
• 2 tablespoons lemon juice
• 1 tablespoon sumac
• 2 tablespoons oil
• Salt to taste

Cut up the bread into small pieces 1 to 1 1/2 inches square. Sprinkle with cold water, and place in a salad bowl. Pile all the vegetables and the mint leaves over the bread.

Mix lemon juice, sumac, salt and oil. Pour over fatush and toss.

Serves: 4

Recipe from In Mama's Kitchen

Cream of Artichoke Soup with Roasted Garlic and Nutmeg

• 1/4 cup unsalted butter
• 2 yellow onions, sliced
• 3 ribs celery, sliced, leaves included
• Kosher salt
• 4 tablespoons flour
• 4 cups vegetable stock
• 3 15-oz. cans artichoke hearts (not marinated), coarsely chopped, in two equal piles
• 1 head garlic, roasted
• White peppercorns, ground
• 2 cups cream
• 1/4 cup cream sherry
• 1/4 nutmeg seed, ground, plus more for garnish
• Parmesan cheese, grated

1. Melt the butter in a stockpot over medium-high heat. Add the onion, celery, and 1 teaspoon salt. Sauté until translucent.

2. Add the flour, stir well to coat onions and celery, then add the sock in 1-cup increments. Stir well after each addition to keep the flour from lumping up.

3. Add 1 pile of artichoke hearts, the roasted garlic, 1 teaspoon salt, and 1 teaspoon pepper. Stir well, cover, and allow the soup to come to a boil. Lower the heat to medium and simmer for 15 to 25 minutes.

4. Purée this in batches and strain into a storage container. Discard anything remaining in the strainer.

5. Wash out the stockpot. Pour the puréed soup back into it. Add the cream, sherry, nutmeg, and the second batch of chopped artichoke hearts. Stir well. Cover and let simmer over medium-low until heated completely through.

6. Serve immediately with freshly grated Parmesan and a little nutmeg if you desire.

from S.O.U.P.S.: Seattle's Own Undeniably Perfect Soups 8 servings 1 hour prep time