Heavens Harvest Farm Recipes
July 19, 2010
	Sweet and Tangy Sauteed Collard Greens Ingredients · 1 tablespoon vegetable oil · 1/2 Vidalia or other sweet onion, sliced · 1 1/2 pounds collard greens - rinsed, trimmed and chopped · 1/2 cup water · 3 tablespoons balsamic vinegar · 2 tablespoons honey · 1 teaspoon grated fresh ginger root · 5 tablespoons melted butter · salt and freshly ground black pepper to taste Directions 1. Heat oil in large skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in collard greens, in batches if necessary, until they wilt slightly and all fit in the skillet. Pour in water and cook, stirring occasionally, until bright green and tender, 5 to 7 minutes, regulating heat to prevent burning. Drain. 2. Meanwhile, whisk vinegar, honey, ginger and butter together in a serving bowl for dressing. Add greens to bowl and toss with dressing. Season to taste with salt and pepper; serve warm. Southern as You Can Get Collard Greens Ingredients · 1 bunch collard greens - rinsed, trimmed and chopped · 2 smoked ham hocks · 2 (10.5 ounce) cans condensed chicken broth · 21 fluid ounces water · 1 tablespoon distilled white vinegar · salt and pepper to taste Directions 1. Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour. COLLARD-GREEN QUICHE 1 (9 inch) unbaked pie crust 4 lg. eggs, room temperature 1 c. half and half 1/2 tsp. salt 1/2 tsp. ground black pepper 1 tsp. diced oregano 1/3 c. finely chopped onion 1 c. shredded mild cheddar cheese 2 c. chopped cooked fresh, frozen (or leftover) collard greens, squeezed dry 1/2 c. chopped mushrooms 1/2 c. chopped bell pepper Heat oven to 350 degrees. Bake pie crust about 8 minutes, set aside. In large bowl, lightly beat eggs, half and half, salt, pepper, oregano and onion, set aside. On bottom of crust, sprinkle 1/2 cup cheese. Add greens, mushrooms, bell pepper. Pour egg and veggie mixture into crust, sprinkle with remaining cheese. Bake 40 to 50 minutes or until knife inserted in center comes clean. Let stand approximately 10 minutes before cutting. GREEN PEPPER CASSEROLE 2 tbsp. butter 3 chicken bouillon cubes 3 green peppers, sliced 1 med. onion, chopped 2 stalks celery, thinly sliced 1 clove garlic, mashed 1/4 tsp. pepper 1 1/2 c. shredded Cheddar cheese 1 c. regular long grain rice 2 c. boiling water 1 1/2 lbs. ground beef 1 tsp. oregano 1 tsp. salt 2 cans tomato sauce Heat butter in frying pan. Add rice and stir until lightly toasted. Spoon into a 9x13 inch pan. Dissolve bouillon cubes in boiling water and pour over rice. Arrange green pepper slices on the rice, cover tightly with foil and put into 375 degree oven for 20 minutes. Using the same frying pan, saute meat until it loses its pinkness. Add the onion, celery, garlic, oregano, salt and pepper. Continue cooking for 5 minutes. Stir in tomato sauce. Remove casserole from oven and spoon mixture over peppers. Cover and bake 15 minutes. Remove cover, sprinkle cheese on top and bake uncovered for 5 minutes. Italian Escarole Pizza Ingredients · 1 (12 inch) individual ready made pizza crusts · 1 tablespoon olive oil · 1 cup pizza sauce · 1 clove garlic, minced · 5 leaves escarole, rinsed and dried · 2 cups shredded mozzarella cheese · salt and pepper to taste Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella. 3. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly. Salmon with Escarole and Lemon Ingredients 2 lemons 1 tablespoon olive oil 1 medium red onion, halved and thinly sliced 2 garlic cloves, thinly sliced 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped 4 boneless, skinless salmon fillets (6 ounces each) Coarse salt and ground pepper Directions 1. Thinly slice off both ends of one lemon. Cut into 8 thin slices. From remaining lemon, squeeze 1 to 2 tablespoons juice into a bowl. 2. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Cook onion and garlic, stirring occasionally, until golden brown, 6 to 8 minutes. 3. Stir in escarole and 1/2 cup water. Arrange salmon on top; season with salt and pepper. Place 2 lemon slices on each fillet. Cover, and cook until salmon is opaque throughout, 12 to 14 minutes. 4. Transfer salmon to a plate. Stir lemon juice into escarole mixture. Serve salmon with escarole. BAKED ESCAROLE PARMIGIANA 2 head escarole, washed, drained & cut in sm. pieces 1/2 c. water Steam above for 15 minutes. 1/4 c. corn or olive oil 1 clove garlic, finely chopped 1/2 tsp. salt 1/4 c. Parmesan cheese, grated 4 oz. Mozzarella cheese, thinly sliced Steam escarole with water covered for 15 minutes or until tender. Drain and layer in baking dish, 9"x5", with a sprinkle of bread crumbs, olive oil, garlic, salt and Parmesan cheese between each. Place Mozzarella on top; bake 375 degrees for 30 minutes or until heated through. Basil Beans Ingredients · 1 pound fresh green beans, trimmed · 1 tablespoon minced fresh basil · 1 tablespoon butter or margarine · 1/2 teaspoon salt · 1/8 teaspoon pepper Directions 1. Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Place beans in a serving dish. Add the basil, butter, salt and pepper. Toss until butter is melted and beans are evenly coated. Serve immediately. Basil Parmesan Spread Ingredients · 1 cup chopped fresh spinach · 1 cup chopped fresh basil · 1 teaspoon minced garlic · 1/4 cup olive oil · 1 cup freshly grated Parmesan cheese · salt and pepper to taste · 1 (8 ounce) package cream cheese, softened · 1 (4 ounce) package feta cheese, crumbled · 2 tablespoons sun-dried tomato paste Directions 1. In a food processor, blend the spinach, basil and garlic. Gradually mix in the olive oil and Parmesan cheese. Process until smooth. Salt and pepper to taste. 2. Blend cream cheese and feta cheese in a medium bowl. 3. Line a separate medium bowl with plastic wrap. Spread 1/2 the cream cheese mixture in the bowl. Top with sun-dried tomato paste and the spinach mixture. Cover with remaining cream cheese mixture. Pat together, cover and chill in the refrigerator at least 1 hour before serving. Flip out of the plastic lined bowl onto a medium serving dish to serve. Penne Frittata with Basil and Ricotta Ingredients Makes one 10-inch frittata; Serves 10 to 12 6 large eggs 1/2 cup whole milk 1/2 cup fresh ricotta cheese 1/4 cup finely grated Parmesan cheese Coarse salt and freshly ground pepper 3 cups cooked and drained penne rigate pasta (from 7 ounces dry) 1/4 cup chopped fresh basil 1 tablespoon extra-virgin olive oil Garnish: fresh basil Directions 1. Preheat oven to 400 degrees. Whisk together eggs, milk, ricotta, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in cooked pasta and chopped basil. 2. Heat a 10-inch ovenproof skillet (preferably cast-iron) over medium heat. Add oil; swirl to coat bottom and sides of skillet. Pour in egg mixture, and cook until edges are just beginning to set, about 2 minutes. Transfer skillet to oven, and bake until eggs are completely set, 10 to 12 minutes. Invert onto a plate, and re-invert onto a serving dish. Let stand for 5 minutes. Cut into wedges. Garnish with basil. Basil Pesto Bread Ingredients · 3 cups fresh basil leaves · 1/2 cup olive oil · 2 cloves garlic, peeled · 1/4 cup toasted pine nuts · 1/4 cup grated Parmesan cheese · 1 (1 pound) loaf Italian bread · 3 roma (plum) tomatoes, thinly sliced · 1 (8 ounce) package mozzarella cheese, sliced Directions 1. In a blender or food processor, puree the basil leaves, olive oil and garlic. Mix in the pine nuts and Parmesan cheese. Continue processing until desired consistency is reached. 2. Preheat the broiler. 3. Slice Italian bread to desired thickness. Spread a layer of pesto on each slice. Top with roma (plum) tomatoes and mozzarella cheese. 4. Place topped bread slices in a single layer on a large baking sheet. Broil 5 minutes, or until cheese is bubbly and lightly browned. Cucumber and Blue Cheese Salad Ingredients · 1 cucumber, cubed · 1 tomato, cubed · 3 stalks celery, cubed · 1 (3.25 ounce) can sliced black olives, drained · 1/4 cup crumbled blue cheese · 1/2 cup red wine vinegar Directions 1. Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl. Pour in the red wine, mix, and you're done! Chicken Cucumber Boats Ingredients · 2 medium cucumbers · 1 cup cubed cooked chicken breast · 3/4 cup shredded Cheddar cheese · 1/2 cup finely chopped celery · 1/3 cup mayonnaise · 2 tablespoons sweet pickle relish · 1 tablespoon chopped onion · 1 teaspoon lemon juice · 1/4 teaspoon salt · 1/8 teaspoon pepper Directions 1. Cut cucumbers in half lengthwise; remove seeds. With a sharp knife, cut a thin slice from the bottom of each cucumber half so it sits flat. In a bowl, combine the remaining ingredients. Spoon into cucumber boats. Refrigerate until serving. Couscous and Cucumber Salad Ingredients · 10 ounces uncooked couscous · 2 tablespoons olive oil · 1/2 cup lemon juice · 3/4 teaspoon salt · 1/4 teaspoon ground black pepper · 1 cucumber, seeded and chopped · 1/2 cup finely chopped green onions · 1/2 cup fresh parsley, chopped · 1/4 cup fresh basil, chopped · 6 leaves lettuce · 6 slices lemon Directions 1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature. 2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour. 3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges. JALAPENO PEPPER PIE 1 (9-inch) unbaked pie shell 1 jalapeno pepper, chopped 2 lg. eggs, well beaten 8 oz. cheddar cheese, grated 4 oz. mozzarella cheese, grated Spread the following layers of ingredients in unbaked pie shell: 1/2 of the cheddar; all the mozzarella cheese; peppers; remaining cheddar. Top with eggs. Bake in a preheated 350 degree oven about 35 minutes or until an inserted knife comes out clean. Serves 16. Jalapeno peppers are very hot. Use according to your own preference. Remove seeds to reduce hotness or purchase mild form with seeds already removed. Jalapeno Pepper Appetizers Ingredients · 10 jalapeno peppers · 4 ounces cream cheese, softened · 10 bacon strips, halved Directions 1. Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with toothpick. 2. Place on a broiler rack that has been coated with non-stick cooking spray. Bake at 350 degrees F for 20-25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately. Blueberry Bars Ingredients · 1 cup all-purpose flour · 1 1/4 teaspoons baking powder · 1/2 cup shortening · 3/4 cup white sugar · 3 eggs · 3/4 teaspoon almond extract · 1/3 cup milk · 1 1/2 cups fresh blueberries · 1/3 cup confectioners' sugar · 6 tablespoons cream cheese, softened · 1 teaspoon almond extract Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. 2. To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries. 3. To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries. 4. Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting. Blueberry Almond Cookies Ingredients · 1 1/2 cups white sugar · 1 cup shortening · 2 eggs · 1 pint fresh blueberries · 1 1/2 cups all-purpose flour · 1 1/2 cups whole wheat flour · 1 teaspoon salt · 1 1/2 teaspoons baking soda · 1 cup chopped almonds Directions 1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper. Puree blueberries in a food processor or blender. 2. In a medium bowl, cream sugar and shortening together. Beat in eggs, then stir in the blueberry puree. Sift together the all purpose flour, whole wheat flour, baking soda and salt; stir into the blueberry mixture. Finally, stir in the chopped almonds. 3. Drop dough by heaping teaspoons onto the prepared cookie sheets. Bake for 13 to 15 minutes in the preheated oven. Cool on the baking sheet or remove to cool on wire racks. Blueberry Chicken Salad Ingredients · 2 cups fresh blueberries · 2 cups cubed cooked chicken breast · 3/4 cup chopped celery · 1/2 cup diced sweet red pepper · 1/2 cup thinly sliced green onions · 1 (6 ounce) container lemon yogurt · 3 tablespoons mayonnaise · 1/2 teaspoon salt · Bibb lettuce leaves Directions 1. Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions and remaining blueberries. Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries. Delicious Greens and Ham Ingredients · vegetable oil cooking spray · 1/2 pound chopped cooked ham · 1/2 medium yellow onion, chopped · 1 (15.5 ounce) can diced tomatoes · 1 pound fresh turnip greens, rinsed and chopped · 2 tablespoons apple cider vinegar Directions 1. Set a large skillet over medium-high heat and coat with cooking spray. Add ham and onion; cook and stir until onion is clear. Add the tomatoes and turnip greens and cover the skillet. I use a 12 inch skillet and I have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes. 2. Transfer the greens and ham to a serving bowl and toss with apple cider vinegar.