The Complete Leafy Greens
67 Leafy Greens & 250 Recipes
By Susan Sampson
Paperback, 448 pages
I am super excited about this book. I love leafy greens but my styles of cooking them are limited. They are great for your diet and lifestyle and offer numerous health benefits and there are tons to choose from. 67 in this book alone!
Now you will not only have tons of new ideas and recipes for your favourite leafy greens, but you will get a full education on choosing and using all the ones you didn't know what to do with before.
I have seen the future. And it is green.
Now you will not only have tons of new ideas and recipes for your favourite leafy greens, but you will get a full education on choosing and using all the ones you didn't know what to do with before.
I have seen the future. And it is green.
Contents Include:
The Wild World of Greens
Greens A to Y
Green Beverages
Dressings and Other Handy Recipes
Dandelion Salad with Balsamic Pepper Strawberries
If you haven’t tried strawberries with balsamic vinegar and pepper, now’s the time. Check out the amazing combination in this simply dressed, bitter/sweet dandelion salad.
Tips
Sweet onions are mild. The best-known variety is Vidalia. If desired, substitute red onion.
Cane sugar is likely to be filtered through bone char, while beet sugar is not. Most labels don’t indicate the source of the sugar. If you are following a vegan diet, use unbleached organic sugar that has not been filtered through bone char, or a sweetener such as agave syrup.
To toast almonds, cook them in a dry skillet over medium heat, stirring often, for 2 to 3 minutes, until golden and aromatic.
1 bunch dandelion greens (10 to 12 oz/ 1
300 to 375 g), trimmed and coarsely
chopped (about 5 cups/1.25 L)
1 cup thinly sliced sweet onion 250 mL
(see Tips)
2 tsp freshly squeezed lemon juice 10 mL
2 tbsp extra virgin olive oil 30 mL
1⁄2 tsp kosher or coarse sea salt 2 mL
Freshly ground black pepper
1 lb ripe strawberries, quartered 500 g
1 tbsp balsamic vinegar 15 mL
1 tsp granulated sugar (see Tips, left) 5 mL
1⁄4 cup slivered almonds, toasted 60 mL
(see Tips)
1. In a large bowl, toss dandelion leaves and onion with lemon juice. Add oil and toss again to coat. Add salt and pepper to taste. Divide greens equally among serving dishes.
2. In a small bowl, toss strawberries with vinegar, sugar and additional salt and pepper to taste. Spoon over greens. Scatter almonds overtop and serve immediately.
Makes 2 to 4 servings
Vegan Friendly
If you haven’t tried strawberries with balsamic vinegar and pepper, now’s the time. Check out the amazing combination in this simply dressed, bitter/sweet dandelion salad.
Tips
Sweet onions are mild. The best-known variety is Vidalia. If desired, substitute red onion.
Cane sugar is likely to be filtered through bone char, while beet sugar is not. Most labels don’t indicate the source of the sugar. If you are following a vegan diet, use unbleached organic sugar that has not been filtered through bone char, or a sweetener such as agave syrup.
To toast almonds, cook them in a dry skillet over medium heat, stirring often, for 2 to 3 minutes, until golden and aromatic.
1 bunch dandelion greens (10 to 12 oz/ 1
300 to 375 g), trimmed and coarsely
chopped (about 5 cups/1.25 L)
1 cup thinly sliced sweet onion 250 mL
(see Tips)
2 tsp freshly squeezed lemon juice 10 mL
2 tbsp extra virgin olive oil 30 mL
1⁄2 tsp kosher or coarse sea salt 2 mL
Freshly ground black pepper
1 lb ripe strawberries, quartered 500 g
1 tbsp balsamic vinegar 15 mL
1 tsp granulated sugar (see Tips, left) 5 mL
1⁄4 cup slivered almonds, toasted 60 mL
(see Tips)
1. In a large bowl, toss dandelion leaves and onion with lemon juice. Add oil and toss again to coat. Add salt and pepper to taste. Divide greens equally among serving dishes.
2. In a small bowl, toss strawberries with vinegar, sugar and additional salt and pepper to taste. Spoon over greens. Scatter almonds overtop and serve immediately.
Makes 2 to 4 servings
Vegan Friendly
Excerpted from The Complete Leafy Greens Cookbook by Susan Sampson © 2013 www.robertrose.ca Reprinted with publisher permission.
As Kermit determines at the end of the song, it's actually pretty wonderful to be green!
 |
| www.thefarelady.com |
The Toronto Star, Canada’s largest newspaper, became her second home for 23 years. She worked as an editor and writer, eventually producing the Saturday lifestyles section before moving to the Test Kitchen in 2002. There, she stirred the pot as an editor, columnist, news and feature writer, recipe tester and developer, and product reviewer. It was a fortuitous midlife career change: Susan ended up doing what she loved best without the inconvenience of leaving the building.
Along the way, she started collecting kitchen tips and tricks – an addiction that culminated in her first book, 12,167 Kitchen and Cooking Secrets.
Susan is a versatile, self-taught cook with an adventurous palate. She has frequently been asked to judge cooking contests in categories ranging from butter tarts to hot, hot chili. While pursuing her craft, she has cooked dishes from an array of cultures and stoically sampled a host of strange foods, from crunchy locust snacks to stir-fried snake to barbecued beaver tails to civet dung coffee. As a food expert, she has made guest appearances on TV shows and radio stations across Canada.
In 2010, she left the Toronto Star to cook, write and collect kitchen secrets at home. She has since produced two more cookbooks: 200 Best Canned Fish & Seafood Recipes is a guide to choosing, using and getting creative with everything from tuna to clams to anchovies. The Complete Leafy Greens Cookbook, appearing in bookstores this fall, is a comprehensive introduction to a wide world of nutritious, delicious veggies, from kale to nettles to tatsoi.
No comments:
Post a Comment