Recipes of the Week–September 6th

Cheese and Chicory Salad from: http://www.cookitsimply.com/recipe-0010-0o16017.html
 
4 oz cheddar cheese, cubed
2 large heads chicory, trimmed and coarsely chopped
1 green pepper, seeded and chopped
2 sticks celery, trimmed and chopped
4 oz radishes, trimmed and sliced
2 tbsp beef stock
salt and freshly ground pepper
6 tbsp vegetable oil
3 tbsp white wine vinegar
1 - 2 tsp soft brown sugar
1 small garlic clove, skinned and crushed
4 oz walnut halves
 
1. Put the cheese cubes in a salad bowl with the chicory. Add the pepper, celery and radishes and mix together.
2. Put the stock, seasonings, oil, vinegar, sugar and garlic into a screw-top jar and shake well to combine. Pour over the salad and stir in the walnuts.

Mustard Greens
A Few Quick Serving Ideas from WH Foods: www.whfoods.com/genpage.php?tname=foodspice&dbid=93
•    Young mustard greens make great additions to salads.
•    Serve healthy sautéed mustard greens with walnuts.
•    Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta, and mustard greens tossed with a little olive oil. 

Sautéed Greens with Pine Nuts and Raisins Recipe
From: http://simplyrecipes.com/recipes/sauteed_greens_with_pine_nuts_and_raisins/ 
•    1/4 cup pine nuts
•    2 Tbsp olive oil
•    4 garlic cloves, minced
•    1/4 cup golden raisins
•    1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
•    1/2 to 1 teaspoon red pepper flakes
•    Roughly 1/2 cup dry white wine or water
•    Salt and pepper to taste
 
Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.