Pocket Full of Greens

Our annual Pie for Dinner workshop focusses on savory pies and related pie-like dishes such as tarts, quiches, fritatas, shepherd's pie and empanadas. One of my favorites in this category is a recipe from Deborah Madison's Vegetarian Cooking for Everyone.

Empanadas with Greens and Olives is a delicious way to pack a whole lot of nutrient-dense greens into a grab-and-go pocket that fits in the palm of your hand. The pastry is a simple pie dough, with paprika mixed in with flour. For added depth of flavor, try smoked paprika. Enjoy!

--Kayte

Apples for Dinner

Apples at the MHC Food Pantry. Photo by Stephanie Langan

When we think of cooking with apples, we typically picture desserts like apple pie, or apple crisp, or even baked apples. But apples can find there way into savory dishes as well. 

Take for instance the Apple Carrot Casserole. Apples add a touch of sweetness to this nourishing, easy to prepare meal.

Or these recipes that combine apples and meat:

Honey Mustard Chicken and Apples
Spiced Beef with Apples
Maple and Apple Baked Chicken
Chicken and Apples with Creamy Sauce
Mustardy Pork Chops with Apples and Onions
Apple Beef Stew
Baked Yams, Apples and Canadian Bacon (or Ham)
Mulligatawny Soup

Apples can be used in side dishes, too, like

Applesauce

Laurel's Coleslaw

Empanadas with Greens and Olives

Galette Dough with 2 teaspoons sweet paprika mixed into the flour.

10 cups mixed greens (spinach, chard, kale, beet greens)

2 tablespoons olive oil

1 small onion, finely diced

2 garlic cloves, chopped

2 bay leaves

¼ cup chopped parsley

¼ teaspoon red pepper flakes

½ cup pitted olives such as Kalamata-coarsely chopped

½ cup grated provolone (or more)

1 beaten egg

salt and freshly milled pepper

Make the dough, adding the paprika to the flour. Divide it into 12 pieces and roll each into a 3-4 inch circle

Set on a sheet pan and refrigerate. Preheat the oven to 375F. Wash the greens but don’t dry them. Heat the oil in a wide skillet over fairly high heat. Sautee the onion with the garlic, bay leaves parsley and pepper flakes until the onion begins to color a little, about 4 minutes. Add the greens and cook until they’re tender, 8 to 12 minutes, turning them with the tongs as they cook. If there is a lot of moisture when they’re done, press it out with the back of a spoon. Finely chop the greens, then mix them with the olives and half of the egg. Season to taste with salt and pepper.

Place 1 ½ Tablespoons filling on the lower half of each dough circle, then fold the pastry over and seal the edges with a fork (you can make sure the seal holds by brushing water or egg on the edge before folding over . Brush with the remaining egg. Bake for 20 minutes or until nicely browned. Serve warm or at room temp.