Spring Greens

We have been enjoying delicious and resh greens from the garden this past week. I have been enjoying using them is some different recipes. I thought I would share a few with you.




Pasta with Mustard Greens

1 lb small pasta
1 small steak thinly sliced
1 bunch mustard greens
1 bunch green garlic
1 small onion
1 lemon
3 Tbsp olive oil
Salt and pepper to taste
Cayenne pepper

Cook pasta according to package directions, drain and toss with a little olive oil.
While pasta is cooking heat olive oil in a skillet and sauté steak until browned. Chop mustard greens, green garlic, and onion. Add onions and garlic to pan, sauté. Add mustard greens and continue sautéing until greens are just wilted. Add salt and pepper to taste and a dash of cayenne pepper. Grate the zest from the lemon then squeeze the juice. Combine with other ingredients and toss with pasta, adding more olive oil if needed. Serve and enjoy!

Mizuna and Mustard Green Quiche

1 unbaked pie crust (see recipe below)
Olive oil or butter
1 small onion
1 large handful fresh mizuna
1 large handful fresh mustard greens
1 large green garlic
5 farm fresh eggs
1 cup milk
1 cup grated cheddar or jack cheese
Salt
Pepper
Dash of nutmeg

Sauté onion and green garlic in oil or butter until tender. Add chopped mizuna and mustard greens. Sauté until wilted. Layer vegetables and cheese in pie shell. In a mixing bowl beat eggs and milk until well blended. Add salt and pepper and a dash of nutmeg. Pour into pie shell. Bake at 350 degrees F for 35 minutes or until knife inserted comes out clean. Cool 10 minutes before serving.

Whole Wheat Pie Crust

makes two 10 inch pie crusts

2 cups whole wheat flour

1 ½ sticks butter, cut into small pieces

½ cup cold water

Cut butter into flour using a pastry blender or your fingers, leaving some of the butter in fairly large pieces. Pour in most of the water while stirring with a fork. Add the rest of the water until dough comes together in a clump. Divide dough in two. Roll out on a floured board until about ¼ inch thick. Fold into quarters and transfer to pie pan. Trim edges and pinch with thumb and forefinger to finish.

Spring Green Salad with Tomato Basil Dressing

1 bag salad mix with mustard greens

1 bunch radishes

1-2 small green garlic

1 handful dried tomatoes

1 cup olive oil

½ cup apple cider vinegar

1 clove garlic, crushed

½ tsp. dried basil

Salt

Pepper

Place salad mix in bowl, tearing any large pieces. Chop radishes and garlic greens, sprinkle over the top. Combine all other ingredients in a blender and blend until smooth..Toss with salad or pour over individual servings.