Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Ramen soups are the rage these days and we love them as well, however, we replaced the pasta noodles with two types of our own, so to speak; our zucchini squash “zoodles” and spaghetti squash “spoodles”. We make a basic ramen soup broth using organic white miso. For times when we want it to be vegetarian, we just don’t add the bonito flakes. Note:  You will … Continue reading Squash Noodle Miso “Ramen” Soup with Escarole and Roasted Eggplant

Celery and Fennel Sauté

This easy sauté gives fennel and celery a starring role, with support from escarole and scallions. The textures of these vegetables combine nicely and and the flavors are fantastic. If using the vegetable stock instead of chicken stock, and omitting the Parmesan cheese garnish, then the recipe is vegan. Either way, it is delicious.  1 large fennel bulb, trimmed, halved and cored and cut into … Continue reading Celery and Fennel Sauté

Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

We call this soup “baby greens” because we’ve tried using spinach and arugula, baby bok choy and spinach, mizuna and baby bok choy, and while the final flavors for each version were somewhat different from each, they were all very delicious. You could almost have a “make your own soup” kind of dinner, or you can put all of your favorite baby greens in and enjoy … Continue reading Baby Greens Soup with Coconut Milk, Sweet Curry, and Tamarind

Grits and Greens Casserole with Tabasco Sauce

When you know you want to eat your greens, but you also want comfort food… Grits and greens casserole makes for an anytime satisfying meal. Breakfast, lunch, dinner, or snack. Side dish or entree. Hot, room temperature, or cold. Always great, and easy to make. Try it! 3 ¼ cups of rice milk or whole milk 1 cup Bob’s Red Mill organic corn grits 2T … Continue reading Grits and Greens Casserole with Tabasco Sauce

Escarole, Scallions and Salmon in Miso Dashi Broth

The Mediterranean meets the Far East in this recipe for escarole and scallions.  We poached a filet of salmon in water, white miso paste, dried kombu seaweed, and scallions creating a salmon dashi broth.  Once the salmon is fully poached we remove the salmon, strain the poaching liquid, add chopped fresh escarole and sliced scallions, and cook them briefly. We got this salmon from Maralee McGowen, owner … Continue reading Escarole, Scallions and Salmon in Miso Dashi Broth

Escarole, Sweet Italian Sausage, and Cannellini Bean Soup

This is a wonderful, hearty soup that really highlights our organic escarole greens.  While you may also use spinach in this recipe we really appreciate the slight bitterness of escarole, and if added just a couple of minutes before serving the white ribs of the escarole leaves will retain their crispness, adding a bit of crunch to contrast the creaminess of the beans. By the way, … Continue reading Escarole, Sweet Italian Sausage, and Cannellini Bean Soup

Quick-Sautéed Escarole with Pine Nuts

Escarole is such a versatile green!  The crisp, white stems and the brightly colored, flavorful green leaves can be eaten raw, used in soups or stews, or just wilted in a little bit of extra virgin olive oil and served as a side dish.  A type of endive, escarole is an excellent source of dietary fiber, iron, potassium, calcium, and Vitamins A and K. This … Continue reading Quick-Sautéed Escarole with Pine Nuts