Recipes of the Week - July 14th

Carrot Sandwich Spread from: http://www.carrotrecipes.net/

• ¾ cup of finely grated carrots ¼ ounce of cream cheese softened 1 stick of margarine, softened 2 tablespoons of green olives 2 tablespoons of grated onion Dash of white pepper

Mix all of the ingredients together thoroughly.Chill the mixture in a refrigerator.Spread into a sandwich, onto toast or however you desire. Sweet Carrots with Butter from: http://southernfood.about.com/

• 5 medium carrots, thinly sliced on diagonal 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butter or margarine

Cook carrots in a small amount of boiling water with 1/2 teaspoon salt and 1 tablespoon sugar until tender, about 20 minutes. Add 2 tablespoons butter or margarine. Carrots au Gratin from: http://southernfood.about.com/

• 4 tablespoons melted butter, divided 1/4 cup saltine cracker crumbs 2 tablespoons grated Parmesan cheese dash pepper 2 1/2 to 3 cups sliced carrots 1/4 cup chopped green bell pepper 3 tablespoons chopped onion

In a small bowl, toss 2 tablespoons of melted butter with cracker crumbs, Parmesan cheese, and the pepper; set aside. Cook carrots, green pepper, and onion in salted boiling water just until tender. Drain. Stir in remaining 2 tablespoons butter. Top carrots au gratin with buttered crumbs. Serves 4 to 6. Garlicky Rolled Broccoli Leaves/Collard Greens from: http://taylorganic.blogspot.com/ The technique of rolling the broccoli/collard leaves tightly together makes slicing easier.

• 1 lb broccoli leaves or collard greens 1 Tbsp olive oil 1 cup finely chopped onion 2 garlic cloves, minced vegetable broth as needed salt and pepper to taste hot pepper sauce to taste red pepper flakes to taste

Remove stems from broccoli/collard greens. Wash and pat dry. Stack 4 or 5 leaves together, and roll up tightly. Cut across the rolled greens, slicing thinly (chiffonade). Heat oil in a large Dutch oven with a medium flame. Add onion and garlic; sauté 4-5 minutes until lightly browned. Add broccoli/collard greens, cook for 15-25 minutes or until desired level of tenderness is reached, stirring frequently. You can add broth if the greens become too dry. Add salt, pepper, red pepper flakes, and hot sauce; cook 2 minutes. Broccoli-Collards - blanch then drain the broccoli leaves. Add some olive oil in a frying pan with a few cloves of garlic (minced), a few small hot peppers and simmer for a few minutes. Add the broccoli leaves and toss in the frying pan until wilted. Simple, yet tasty. Spanish-Style Chard w/ Raisins & Hazelnuts from: http://www.care2.com/greenliving/

• 3 tablespoons raisins 1 pound Swiss chard, washed well 2 tablespoons olive oil 2 garlic cloves, minced 3 tablespoons toasted hazelnuts, chopped Salt and fresh-ground black pepper to taste

Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and the central ribs. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper and serve. Serves 4. Pan-Seared Chicken Breasts with Shallots from: http://allrecipes.com/

• 3 tablespoons unsalted butter, divided 1 tablespoon olive oil 4 skinless, boneless chicken breast halves - pounded thin salt and pepper to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1/2 cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.