Springtime Recipes
Pasta with Greens and Feta
The bitter greens are good for your heart, blood and intestines. It is a mixture of differing flavors and textures.
6 Tbsp olive oil
4 cups onion, chopped
8 cups chopped greens. collard, dandelion, chard, escarole, kale, mustard, spinach
one box penne or fusilli
3/4 pound feta
Parmesan cheese, grated
salt and pepper
Cook the pasta al dente.
Saute the onions in the hot olive oil until clear. Add the greens and salt lightly. Stir mixture, cover and cook over low heat 10-15 minutes.
When the pasta is done, add the feta, crumbled, to the greens and onion mixture. Drain the pasta and add it to the sauce.
Mix thoroughly. Adjust seasoning with salt and pepper. Serve with grated Parmesan.
Strawberry-Rhubarb Pudding
Celebrate Spring. Remember strawberries have one of the highest pesticide residuals. Eat them organic. This is one recipe I may cheat and use refined sugar instead of maple syrup.
5 cups strawberries, sliced
2 cups rhubarb, diced
3 Tbsp maple syrup
1 tsp lemon rind, grated
2 Tbsp agar-agar
1 Tbsp kuzu
Combine first four ingredients and bring to a boil. Add agar-agar and simmer about ten minutes, until it is completely dissolved.
Dissolve kuzu in 2 Tbsp cold water and stir into the mixture until it thickens.
Transfer to a bowl or individual cups. Cool in refrigerator. Serve with slice strawberries and some whipped cream.
