Kale-Chard Filo tart
Sautee a chopped huge onion, some chopped garlic and a bunch of cleaned, stemmed kale & chard. Puree in a food processor or chop it all small in advance. Fresh fennel bulb is a really good addition to this, as is almost any not-too-wet vegetable.
Layer thawed filo dough quickly and neatly on a baking sheet, brushing layers with olive oil. When half through your pack, spread on your filling, then layer the rest of the dough with the oil. Every other layer is really ok.
You can de-veganize this recipe (recommended) with feta mixed in your filling and melted butter in your layers.
Bake at 350-375 for 20+ minutes or until golden and flaky.
Finely chop red onion, green pepper, radishes, carrots, etc. Mix in a tub of yogurt, a big pinch of cumin, fresh herbs (mint is great), S&P, and a dash of sugar to cut the tanginess of the yogurt.
Fried green tomatoes - Thanks to McCallah, a real southerner, for correcting this.
Slice em up thick. Add S&P. Dredge in mixed eggs, then in cornmeal. Fry in hot oil til nicely browned. Drain on papertowels. Good with aforemetioned raita.
Oh, I always make stock from my vegetable peelings but it is a pain in the butt, so feel free to use prefab (no msg!) stock or the fabulous "better than boullion" concentrate.
Sautee chopped onions, carrots, celery, garlic and ginger in olive oil or butter. Add washed green lentils. Add plenty of water or stock, tomato paste, S&P. Cook til lentils are just tender. Some chili flakes give it more life.
Green leaf lettuce and chard salad with beets and dijon vinaigrette
See recipe on preceding post
Wealth Underground Farms donated the kale, peppers, beets and tomatoes.
Urban Gleaners/Sea Change Gallery donated the lettuce, radishes, carrots and chard.
Jillian was my helper. Thank You!