Recipes of the Week of June 11th

Radish Greens - These have a peppery flavor, and they're great raw in salads and sandwiches, or you can cook them as you would other leafy greens. The leaves are fairly pungent, though, so a little goes a long way.

Steamed Chard with Candied Ginger The sweetness of the ginger combines well with the flavor of the greens. The seasoning amounts depend on your personal taste. 3/4 lb chard leaves salt and pepper 1 tablespoon full-flavored olive oil grated lemon zest or orange zest lemon juice chopped candied ginger Prepare chard by washing well and chopping up coarsely. Steam leaves for 5 to 10 minutes. Toss chard with remaining ingredients. Serve warm or at room temperature.

Sautéed Swiss Chard 1 1/2 tablespoons butter 1 1/2 tablespoons olive oil 2 garlic cloves, minced 1 pinch dry crushed red pepper 2 bunches swiss chard, stems trimmed, leaves cut into 1/2-inch-wide pieces 1/2 lemon, juice of salt

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. /\Sauté until fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.

Potato Salad w/ wild radish greens (from: http://veggieway.blogspot.com/2006/04/potato-salad-w-wild-radish-greens-whb.html)

A bunch of wild radish greens 4-5 potatoes a few spring onions

Dressing: 3 tbs olive oil 1 tsp dijon mustard 1 clove of garlic, minced 1 lemon juice Boil the potatoes, when cool enough peel and chop them. Transfer them to a salad bowl. Throw the wild radish greens in a pan full of boiling water; leave them for about ten minutes. Strain them and pour cold water over them to avoid discoloration. Then chop the greens, transfer them to the salad bowl. Whisk all the ingredients of the dressing, pour it into the salad bowl, mix well and serve.

Cilantro Slaw from Sunset Low Fat Mexican Cookbook 5-6 cups shredded cabbage 1 cup firmly packed cilantro leaves, minced 1/4 cup lime juice 1 Tablespoon each water and honey 1/2 teaspoon cumin seeds Salt and Pepper to taste In a large nonmetal bowl, mix all ingredients together.

Bob's Fabulous Yummy Cilantro Marinade from More Recipes from a Kitchen Garden by Shepherd & Raboff

This marinade can be used to marinate tofu and meats, as a sauce for noodles or rice, and as a dressing for a green salad. 5 T vegetable oil 1/3 cup packed fresh cilantro with stems 1/4 cup fresh lime juice 1/4 cup tamari soy sauce 1 ounce fresh ginger (about an inch of it?), cut into six 1/4 inch slices 6 large cloves garlic 1 1/2 T ground cumin

Lettuce Soufflé Lettuce, chopped 5 Tbsp butter or margarine ¼ cup plain flour salt and freshly ground black pepper ¾ cup semi-skimmed milk 1 tsp Worcester sauce ¾ cup grated Cheddar cheese 4 eggs, separated ¾ tsp cream of tartar ¼ cup fresh grated parmesan

Heavily butter a soufflé mold and coat the butter with Parmesan. Cook the chopped lettuce in very little water until just tender and drain well. Add 1 Tbsp of butter or margarine, cook and stir until any remaining water has disappeared. In a separate pan, melt the rest of the butter, blend in the flour, salt and pepper. Cook over a low heat for 3-5 minutes. Blend in the milk and Worcester sauce. Cook and stir until thickened. Remove from the heat and add the Cheddar cheese, stir until melted. Beat in egg yolks, one at a time. Add cooked lettuce. Beat the egg whites until foamy, add cream of tartar and a pinch of salt, then whip until stiff. Stir a quarter into the lettuce mixture, then fold in the remainder. Pour into the soufflé mold and smooth the top; sprinkle with Parmesan. Bake in the middle of a preheated oven, 374°f/ Gas mark 5 for 30-40 minutes, until well risen and golden brown. Serve immediately.