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Program #851Donna Bundrick Griffin
2 cups Nature's Greens® Kale, firmly packed
1 quart water
1 teaspoon Sea salt
1/2 cup Rawl® parsley, firmly packed
1/4 cup toasted Pine nuts
3 medium size cloves garlic, minced
1/8 teaspoon Sea salt
Dash black pepper
Couple dashes ground cumin
1 tablespoon lemon juice
3 teaspoons Olive oil
1/4 cup grated Parmesan cheese
Pour kale into a colander and set aside.
In a medium size saucepan, bring water and Sea salt to a boil.
Insert colander of kale into boiling water and steam kale for 5 minutes or until wilted.
Remove kale and drain well.
Place kale along with all remaining ingredients except cheese in a blender or food processor.
Process until slightly chunky; stir in cheese.
Serve in a glass dish.
Pesto can be refrigerated for up to 5 days; cover with a thin layer of Olive oil to prevent browning.
Left-over pesto can be frozen in ice cube trays for later use in vegetables, sauces, soups, pasta or however one wishes, depending on preference.
Yield: 1 cup.
WARM TURNIP GREEN DIP
1 (1-pound size) Natures Greens® Turnip Greens
1 cup water
1 (14-ounce size) can Chicken broth
1 tablespoon Olive oil
8 slices Low Sodium bacon, chopped
1 cup Versatile Veggies® Chopped Yellow Onion
2 teaspoons minced garlic
6 tablespoons dry white wine
12-ounces Neufchatel cheese, cut up
1 cup low fat sour cream
1/2 teaspoon dried crushed red pepper
1/4 teaspoon salt
1 cup grated Parmesan cheese
Pour water and broth into a pot and bring to a boil over high heat.
Pour in turnip greens and cook for 20 minutes.
In a large skillet over medium heat, cook bacon in oil until crisp about 6 minutes.
Remove bacon from oil and drain on paper towels.
Reserve 1 tablespoon drippings in skillet.
Sauté onion and minced garlic in reserved drippings for 4 minutes.
Add wine and cook for 2 minutes stirring to loosen particles from bottom of skillet.
Stir in cooked turnip greens, cheese, sour cream, crushed red pepper, salt, and 1/2 cup Parmesan cheese.
Cook, stirring often, for 8 minutes or until cheese is melted and mixture is thoroughly heated.
Transfer to a prepared 1 1/2 quart baking dish.
Sprinkle with remaining Parmesan cheese.
Broil 6 inches from heat 4 minutes or until cheese is slightly browned.
Sprinkle with cooked bacon.
Serve with crackers of choice.
Yield: 4 cups.
THE PERFECT HOLIDAY KALE SALAD
1/2 package Natures Greens® Kale
1 cup dried cranberries
3 Navel oranges, peeled and sectioned
1 cup Versatile Veggies® Diced Red Onion
1 (4-ounce size) package Turkey bacon bits
1 cup chopped walnuts
1 bottle Light Rasberry Walnut Vinaigrette Dressing
Toss kale with cranberries, Navel orange sections, diced red onions, Turkey bacon bits, and chopped walnuts.
Serve with dressing on the side.
Yield: 6-8 servings.
4 strips Low Sodium bacon, diced
1 tablespoon Olive oil
1/2 (8-ounce size) pkg. Versatile Veggies® Diced Yellow Onion
2 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 large Granny Smith apple, chopped
1 cup chicken stock
1/4 teaspoon dried thyme
1/4 teaspoon ground allspice
1 tablespoon chopped fresh Rawl® parsley
In a large nonstick skillet over medium-high heat, sauté bacon for 3 minutes or until brown.
Add onion and sauté 2 additional minutes.
Stir in sweet potatoes and sauté 5 minutes.
Stir in apple and next 3 ingredients.
Cook, stirring often, for 20-30 minutes or until apples and potatoes are tender.
Sprinkle with parsely just before serving.
Yield: 4-6 servings.
LUSCIOUS ROASTED FALL VEGGIE BAKE
3 (12-ounce size) pkgs. Versatile Veggies® Diced Butternut Squash
3 (12-ounce size) pkgs. Versatile Veggies® Diced Sweet Potatoes
1 cup Extra Light Tasting Virgin Olive Oil
1 cup firmly packed light brown sugar
1 1/2 cups pecans, chopped
2/3 cup all purpose flour
1/2 cup butter substitute or 8 tablespoons melted butter
1 cup coconut
1 1/2 cups sugar
2/3 cup butter substitute or butter, melted
1 cup egg beaters or 4 eggs
1 tablespoon Vanilla extract
1 tablespoon ground cinnamon
3/4 teaspoon ground nutmeg
3/4 cup fat free half and half
8 jumbo marshmallows cut in half
Preheat oven to 350°.
Line 2 baking sheets with aluminum foil.
Stir butternut squash and sweet potatoes together.
Spoon onto lined baking sheets.
Drizzle 1/2 cup oil over each pan of vegetables.
Place trays on lower racks of oven.
Bake vegetables for 20 minutes.
Stir both pans.
Rotate position of pans in oven and bake for an additional 20 minutes or until brown and tender.
Remove from oven and cool.
Prepare a 4-quart baking dish.
Mix brown sugar, chopped pecans, flour, butter substitute, and coconut together, stirring well.
Pat into prepared baking dish.
Mash cooked sweet potatoes and squash together; set aside.
Mix sugar, butter substitute, egg beaters, vanilla, cinnamon, and nutmeg together with half and half.
Mix in mashed vegetables.
Pour over crust; place in center of oven and bake for 45 minutes or until knife inserted in center comes out clean.
Place marshmallows on top and bake for an additional 5 minutes or until marshmallows are browned.
Yield: 22-24 servings.
Donna Bundrick Griffin - 803-894-1900, Ext. 120
Walter P. Rawl & Sons rawl.net
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