3rd Harvest Week <> May 24 - 30, 1999

Two new recipes for greens from member Lisa Beddow-Weeks, who says even her 10 year old son likes 'em when they're prepared this way! Thanks Lisa!

Extra-green Pesto

1 cup purchased pesto (homemade when we start getting basil!)
3 cups mixed greens (kale, chard, spinach, or asian greens), chopped
1/2 - 1 lb. tofu
6 - 10 garlic cloves (optional)

In a food processor, blend garlic, tofu and pesto until smooth. Add greens and blend again until smooth. Great on pasta or as a dip. Keeps in the fridge about one week.

Green Rice Stir-fry
(serves 2 or more?)

2 cups cooked brown rice
1 tbsp. olive oil
2 heads of green garlic, chopped
2-3 cloves garlic, minced
1 - 2 heads of broccoli, chopped
3 cups mixed greens, chopped
3-4 splashes of rice wine or dill vinegar
1 tbsp. sweet soy sauce (found at Asian markets, thick like catsup) or Hoisin sauce

In wok or large non-stick fry pan, saute garlic in oil over med. heat 'til golden. Add broccoli. Saute 2-3 min. Add greens & saute 'til wilted. Add vinegar. Stir well to mix. Add rice and stir all together until rice is heated through. Drizzle sweet soy over all, mix together and serve!

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