From cookincanuck.com you can enjoy this recipe for lunch or a side dish. These stuffed potatoes have fantastic flavor.
INGREDIENTS:
1 medium sweet potato
1 tsp. olive oil
1 garlic clove, minced
2 cups (lightly packed) spinach, thinly sliced
1 tbsp. hummus
2 tbsp. feta cheese
¼ tsp ground pepper
DIRECTIONS:
With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork. (or in an oven at 375 degrees for an hour)
Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise. Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
With the back of a fork, mash the potato flesh until most lumps are gone. Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute. Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine. Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-07 12:28:412014-05-07 12:31:02Sweet Potato with Spinach, Hummus and Feta
Even easier than a traditional basil pesto, this norecipes.com dish gets the green and garlic from one ingredient-ramps!
INGREDIENTS:
10 ramps roughly chopped
1/3 cup olive oil
1/4 cup toasted pine nuts
1 oz. ricotta insalata
1/2 tsp kosher salt
black pepper to taste
lemon wedges for serving
16 oz. of your favorite pasta cooked according to package directions
DIRECTIONS:
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2014-05-07 12:27:192014-05-07 12:31:54Ramp Pesto Pasta
1 large bunch collard greens (about 6 cups chopped)
1 cup diced tomatoes
1 cup vegetable stock
1/4 cup cream
DIRECTIONS
Preheat oven to 350 degrees. Add a drizzle of oil to a cast iron skillet (or any oven-safe heavy pot or pan) over medium heat. Add onions and celery and cook for a few minutes to soften them, being careful not to brown them.
Add in garlic and cook for another minute. Then add vinegar and use the liquid to deglaze pan, scraping up any stuck bits.
Add spices and stir well. Then chop well-washed collard greens and add to pan along with tomatoes. Stir together, cover with heavy lid or foil and bake at 350 degrees Fahrenheit for 30 minutes.
Remove lid or foil, stir in cream, and return to oven, uncovered, for fifteen minutes.
Season greens with salt and pepper and serve with hot sauce over rice or as a side dish.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-11-18 14:35:462013-11-18 14:35:46Cast Iron Collard Greens
Sweet Potato with Spinach, Hummus and Feta
Sweet Potato with Spinach, Hummus and Feta
From cookincanuck.com you can enjoy this recipe for lunch or a side dish. These stuffed potatoes have fantastic flavor.
INGREDIENTS:
With a fork, pierce the sweet potato in several places. Place the sweet potato in the microwave, on top of a piece of paper towel, and cook for 3 minutes per side (about 6 minutes total), or until the sweet potato is tender when pierced with a fork. (or in an oven at 375 degrees for an hour)
Let the sweet potato cool for several minutes, or until cool enough to handle. Cut in half lengthwise. Carefully scoop out the flesh of the potato and place in a medium-sized bowl. Reserve the skins.
With the back of a fork, mash the potato flesh until most lumps are gone. Heat the olive oil in a small skillet set over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and cook, stirring, until the spinach is wilted, about 1 minute. Add the spinach mixture to the mashed sweet potato, along with the hummus, feta cheese and ground pepper. Stir gently to combine. Scoop the sweet potato mixture into the reserved sweet potato skins. Serve.
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Ramp Pesto Pasta
Even easier than a traditional basil pesto, this norecipes.com dish gets the green and garlic from one ingredient-ramps!
INGREDIENTS:
DIRECTIONS:
Add the ramps, olive oil, pine nuts, ricotta, kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).
Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.
Plate and serve with lemon wedges for squeezing.
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Cast Iron Collard Greens
Cast Iron Collard Greens
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees. Add a drizzle of oil to a cast iron skillet (or any oven-safe heavy pot or pan) over medium heat. Add onions and celery and cook for a few minutes to soften them, being careful not to brown them.
Add in garlic and cook for another minute. Then add vinegar and use the liquid to deglaze pan, scraping up any stuck bits.
Add spices and stir well. Then chop well-washed collard greens and add to pan along with tomatoes. Stir together, cover with heavy lid or foil and bake at 350 degrees Fahrenheit for 30 minutes.
Remove lid or foil, stir in cream, and return to oven, uncovered, for fifteen minutes.
Season greens with salt and pepper and serve with hot sauce over rice or as a side dish.
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