Comments on: Stalking the Veggie Van…

By: javamom

javamom — Sat, 20 Jun 2009 16:13:10 +0000

I haven’t made the basil vodka gimlets yet — but I did make basil lemonade and that was pretty good. If you and I are looking at the same recipe — the one where you make a syrup with basil and lemon zest — I just haven’t had a chance to make the syrup yet, but I thought I’d give that a try for both gimlets and lemonade.

By: Amy

Amy — Thu, 18 Jun 2009 14:09:16 +0000

Also for the basil (mine’s great too) I’m going to make Basil Vodka Gimlets from epicurious.com this weekend for Father’s Day

By: Amy

Amy — Thu, 18 Jun 2009 14:08:05 +0000

We belonged to Great Country Farms for 10 years and just the year decided to shop the farmer’s market instead. I literally could not handle one more spring of dealing with Kale (I sauteed it with garlic, butter and bacon, thus robbing it of any nutrition whatsoever.)

GCF was a pretty good deal when I had the energy to go U-pick. Bruce used to set us free in the blackberry fields ~ we’d come home with gallons!

By: javamom

javamom — Wed, 03 Jun 2009 23:32:38 +0000

Here’s a very different (for a Southern girl!) kale recipe, but quite yummy — I made it last year and plan on making it later this week. I believe I made it as originally posted.

http://allrecipes.com/Recipe/Sweet-and-Savory-Kale/Detail.aspx

Sweet and Savory Kale
Prep time: 25 minutes, Cook time: 30 minutes 6 servings

INGREDIENTS
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

DIRECTIONS
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

By: javamom

javamom — Wed, 03 Jun 2009 23:29:16 +0000

Here’s the green onion dip recipe I liked last year — typing it out in case the link ever disappears. Note, I prepared it as originally posted although some reviewers made modifications. It definitely gets better as it has a chance to sit and let the flavors blend, so make ahead of time.
Prep time: 5 minutes, Let chill 2 hours, makes 12 servings
INGREDIENTS:
1 cup mayonnaise
1 cup sour cream
1/2 cup green onions, sliced
1/2 cup fresh parsley
1 teaspoon Dijon-style prepared mustard
1 clove garlic, minced

DIRECTIONS:
1. In an electric blender or food processor, combine mayonnaise, sour cream, green onion, parsley, mustard, and garlic. Blend until smooth. Cover and chill before serving.

Note: if you overblend, it can be a bit goopey, if after chilling it is still not the right consistency, blend in some cream cheese and it will be just as yummy!

Here’s the link where I found it (I don’t know if this is the original source):
http://allrecipes.com/Recipe/Green-Onion-Dip-I/Detail.aspx