Fava Greens - Back in May, Holly our Hoboken Midtown coordinator, sent us a note "Thought you ought to know that the NYT predicts that Fava leaves are the latest trend in the culinary world. Serving the greens raw or briefly sauteed, sometimes wrapping seafood in them before cooking. Recommended: brief saute in olive oil, then add spring garlic and toss with pasta (Coi restaurant chef in San Francisto does this)." We have been delivering them for years - I guess we are ahead of our time!!
Beets Parmesan Recipe f/homecooking.about.com
1-2 large beets, peeled & cubed
Freshly ground pepper
2/3 cup heavy cream
1/3 cup grated Parmesan cheese
Put the beets into a saucepan. Season with salt and pepper. Add the cream. Cook over low heat, stirring carefully, until the beets and the cream are heated through. Stir in the Parmesan cheese and cook until the cheese is melted and the cream thickened. Serve very hot.
Baked Beets Recipe f/homecooking.about.com
1 pound beets, prepared for cooking
½ tsp salt
Pinch pepper
1 Tbsp butter or margarine
Preheat oven to 350 degrees F.
Place beets in a roasting pan, cover with foil, and bake 2 to 2-1/2 hours until tender. Cool until easy to handle (if you're in a hurry, plunge in ice water), then peel. If the beets are small, serve whole; otherwise slice, dice, or cut into julienne strips. Place in a saucepan with salt, pepper, and butter and warm, uncovered, over low heat, shaking pan gently, 2 to 3 minutes. Baked beets are mellower, sweeter, and nuttier than boiled.
Carrots Vichy Recipe f/homecooking.about.com
Although this tasty carrot side dish sounds posh and fancy, it is fast and easy to make. Kids will love it. The lemon-lime soda, chicken broth, and fresh dill weed really bring out the sweet flavor of the carrots.
4 Tablespoons salad oil or butter
4 Tablespoons flour
1 cup chicken broth
1/4 teaspoon salt
2 cups 7-Up, Sprite or lemon-lime soda (not diet)
1-1/2 pounds carrots, peeled & sliced into coin shapes
2 teaspoons fresh dill weed (or 1 tsp dried)
In a heavy saucepan, make a roux by combining the flour and oil or butter over medium heat. Cook about 2 minutes, stirring continuously. While stirring, add chicken broth, 7-Up, and salt. Bring to a boil, stirring often, until thickened. Add carrots and cook about 10 minutes until tender. Stir in the dill weed and remove from heat. Serve warm.
Champagne Dill Carrots Recipe f/homecooking.about.com
This simple carrot side dish is fast and easy to make. There is something magical about the combination of carrots and dill. It's a great use for leftover champagne. Sweet white wine may be substituted for the champagne.
2 Tablespoons butter
1 pound carrots, peeled and thinly sliced into coin shapes
1/4 cup beef or chicken stock
1/2 cup champagne
1/4 teaspoon salt (optional)
1 Tablespoon fresh lemon juice
2 teaspoons fresh dill weed, chopped or 1 teaspoon dried
In a heavy saucepan, saute the carrots in the butter over medium heat until they begin to brown. Add the beef or chicken stock and champagne. Bring to a simmer, cover, and cook until al dente (tender to the bite but not mushy soft). Remove cover and cook until liquid has almost evaporated. Add lemon juice and dill weed and gently stir to combine. Serve hot.
Carrots au Gratin
Carrots are cooked with chopped onion and bell pepper, topped with Parmesan and cracker crumbs.
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
Recipe directions for carrots au gratin
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.
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