10/16/10 Chef in the Market demo: Debra Daniels-Zeller, Northwest Vegetarian Cookbook
October 16, 2010 Chef in the Market demonstration by Debra Daniels-Zeller, Northwest Vegetarian Cookbook
Garlicky Broccoli Raab and Spicy Seasonal Green Dip The garlic in this recipe becomes sweeter and caramelizes as it cooks and compliments the raab. If you can’t find raab, look for another seasonal green and try it. The bitter tones in the greens are tamed by the garlic and lemon juice. I like to serve this as an appetizer over toasted baguette slices. It also makes a great side dish, a perfect addition to steamed grains, or a fun garlicky pizza topping. Sprinkle with cheese, if desired.
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Ingredients for Broccoli Raab:
serves 4-6 1 large head garlic, cloves peeled and sliced 1/3 C olive oil 2 bunches broccoli raab-about 8 C finely chopped Lemon juice Sea salt to taste Grated cheese, your favorite variety (optional)
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Directions
Seasonal Spicy Green Dip This recipe is adapted from The Northwest Vegetarian Cookbook. I’ve used many different kinds of greens for this from spinach to kale and the fall/winter greens like kale and collards seem the tastiest, but they take a little longer to cook. Use this dip as a spread for crisp corn or soft flour tortillas, serve it with chips, or offer it as a side dish. If fresh local hot peppers aren’t available, use bottled peppers or a dash of cayenne. Ingredients for: Makes about 1 ½ cups 6 C finely chopped kale or collards, center rib removed 2 T extra-virgin olive oil 1 C finely chopped shallots 3-4 cloves garlic, minced or pressed 1 fresh hot pepper such as jalapeño, seeded and finely chopped Apple juice or cider 2 T hazelnut butter Lemon juice to taste Pinch of salt Finely chopped toasted hazelnuts (optional) Directions:
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