Recipes of the Week–June 30th

Braised Escarole with Garlic and Lemon
from: http://www.foodnetwork.com/recipes/tyler-florence/braised-escarole-with-garlic-and-lemon-recipe.html
 
1 head escarole, about 1 pound
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter
4 garlic cloves, sliced
1/2 teaspoon red pepper flakes
2 bay leaves
1/2 lemon, cut in thin slices
2 cups water or chicken broth
Pinch sugar
Kosher salt and freshly ground black pepper
 
Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.

Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.
   
10 Delicious Ways to use up a bunch of Basil - 
http://www.thekitchn.com/10-recipes-that-use-up-a-bunch-of-basil-recipes-from-the-kitchn-192741

Braising Greens: In a large pot, heat olive oil. Add onion, chopped garlic scapes and cook over moderate heat until softened, about 6 minutes. Add the turnip greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender and the tomatoes are soft, 10 to 15 minutes. Serve hot.

Tomato-Basil Grilled Cheese from: http://www.tasteofhome.com/recipes/tomato-basil-grilled-cheese#ixzz364pXblm2
    8 ounces fresh mozzarella cheese, sliced
    1/4 cup minced fresh basil
    2 medium tomatoes, sliced
    8 slices sourdough bread
    Salt and pepper to taste
    2 tablespoons butter, softened

Layer the cheese, basil and tomatoes on four bread slices. Sprinkle tomatoes with salt and pepper. Top with remaining bread. Spread outsides of sandwiches with butter.
Cook in a preheated panini maker or indoor electric grill until bread is browned and cheese is melted. Yield: 4 servings.

Uses for chocolate mint
from: http://www.organicauthority.com/organic-gardening/10-growing-tips-and-uses-for-chocolate-mint.html
Make the best tea ever
Fill your mug a little less than half way full with fresh chocolate mint leaves. Pour boiling water over the leaves and let your tea steep for a few minutes. Spoon out the leaves and enjoy an aromatic chocolate mint tea straight from your garden. Add a splash of chocolate soy or almond milk for a little more indulgence.
Add it to anything chocolate
Mix chocolate mint into just about anything where you’d use chocolate. Add it to cakes, muffins, cookies, pies…Everyone will be wondering about your secret ingredient. You’ll certainly be known as the baking queen (or king!).
Whip up ice cream
Made without chocolate or food coloring, this Fresh Chocolate Mint Ice Cream recipe is pretty special. The starring ingredient? Chocolate mint, of course. Get ready to scoop up with rich, creamy chocolate mint ice cream. You won’t be able to put your spoon down. You might even lick the bowl.
Mojitos! (Is there really anything else to say?)
Chocolate. Mojitos. Why have we gone so long without trying this cocktail? Simply substitute chocolate mint leaves for the spearmint in our recipe for a mean organic mojito.