One of the things we get along with our vegetables from the CSA is advice and recipes on how to prepare them. Every year, during greens season, a recipe that shows up on the back page of our newsletter is for Okonomiyaki, a Japanese-style fritter. We’ve not made it, not because we thought it would be bad, but because we really like having Greens Latkes (also based on our CSA recipes) as our go-to method for using up a lot of greens. Today, we figured we’d try scratchin’ out our first okonomiyaki. Oh, and if you’re wondering how to pronounce okonomiyaki, take a tip from us, and realize that it’s probably wrong.
Swiss Chard Lasagna
While we call this Swiss Chard Lasagna, it is really more of a Greens Lasagna, or, for those who are a bit less adventurous when it comes to eating different types of greens, it might be called Spinach Lasagna. They are all the same, except for the type of greens used, so consider this a core recipe that should become part of your go-to repertoire.
Spanakopita
Are you looking for a good go-to recipe for a potluck? Something that’s easy to make up, but seems a bit special? Why not consider spanakopita? It’s really easy to make, especially since you don’t make the phyllo dough, travels well, and tastes good even when it’s just lukewarm. It’s surprising that potluck dinners don’t end up with a dozen batches of spanakopita. Not a bad thing to happen, mind you.
We modified a recipe from the Southern Living Cookbook for Two, by Audrey P. Stehle, primarily to make it a better size for a potluck dinner. Try it for your next potluck and see if it doesn’t get rave reviews. And, sorry about the photos; we were in a rush to get to an actual potluck. Continue reading “Spanakopita”
Greens Latkes
It seems as though every time we get some greens in the CSA share, we talk about how we are going to use some of them to make Greens Latkes, and how we’ll write up the recipe “soon.” Well, today is soon. We’re writing.