Wild Edibles Become Spring Treats for Kids

Early Spring is a great time for harvesting wild edibles. Most of the plants haven't flowered yet, so the flavor and nutrient content is at the peak of perfection! In a recent session of Kids Cook at the Hub, we went to the garden to check out the wild chickweed popping up on paths and in containers. Together we examined the plants for identifying details (fuzzy stem, symmetrical leave pattern, watery, lettuce-like leaves) then harvested a basketful for pesto making in the kitchen.

The Hub just offered our annual Spring Wild Edibles Workshop, but look for another workshop in September to learn more about what you can snack on in your own yard.

Kids Make Autumnal Spaghetti Sauce

It's winter squash season here at The Hub, so we're getting creative with the Acorn and Butternuts. Yesterday in Kids Cook we roasted acorn squash and puréed it in a food mill for a silky smooth pasta sauce seasoned with garlic and sage. Check out the recipe for this surprisingly simple and comforting dish.

Kids Cook happens on Tuesdays and Thursdays, from 4:15-5:00. These hands-on, drop-in cooking sessions feature simple dishes, including seasonal foods, plus garden to table education.

A Valentine's Day Special

Kroger has whole chickens and chicken drumsticks and thighs for 89 cents a pound. Honeysuckle 93% lean ground turkey is $1.99 a pound with a digital coupon. Peeled baby carrots are 99 cents a pound, strawberries are two pounds for $4.00, or $2.00 a pound, and asparagus is $1.99 a pound.

IGA has seasoned ground turkey in one pound packages for $1.00.  One-pound bags of frozen vegetables are $1.00. Assorted pork chops are $1.59 per pound. These prices are good through Sunday, February 9.

Aldi has cantaloupe again for $1.49 each, and blueberries are $1.49 for 6 ounces. That’s almost $4.00 a pound, and I wouldn’t mention them except that they go so well with cantaloupe and Valentine’s Day is next week, after all. Cantaloupe and blueberries would make a good Valentine’s Day splurge, should you feel so inclined. Strawberries are $1.99 a pound, which again isn’t a great price, but would make a good Valentine’s Day splurge.

Marsh has boneless skinless chicken breasts in the family pack for $1.79 a pound. The pork combo packs (center rib chops, country style ribs and sirloin roast, all from the loin) are $1.29 a pound, limit two, with $25 in additional purchases. Not nearly as good a deal as the 99 cents a pound that they were just a few months ago, but not bad. Watch how much you pay for the “additional purchases,” or the extra costs may make the pork not such a good deal after all. Asparagus is $1.99 a pound, which isn’t great (it was $1.49 a pound at Kroger last week), and Red Flame seedless grapes (my favorite!) are $1.28 a pound. Hillshire Smoked Sausage in 14-oz to 16-oz packages are two for $5.00, or about $2.50 per pound. I’m not sure whether that’s a particularly good price. It may just seem like a good price because it really appeals to me today for some reason.

(Incidentally, that’s exactly why you should have a price book that lists the regular and sale prices of things you buy frequently or would like to buy if it is ever reasonably priced. It’s way too easy to justify buying something you want “because it’s on sale,” even when it’s not at a good price. I haven’t update my price book for several months, and prices have definitely changed over those months. That’s one of my goals for February, to update my price book, at least for the things I use most often and those I include in my recipes and menus here.)

How about a Valentine’s Day dinner for two this week, instead of supper for four? I’ll keep it inexpensive, but it will go over $1.50 per person. How does Chicken Fettuccini Alfredo, asparagus, garlic bread (just make sure you both eat it!) and chocolate dipped strawberries sound?

CHICKEN FETTUCCINE ALFREDO is a snap to make and somewhat reminiscent of that romantic movie Lady and the Tramp. (Remember the spaghetti scene?) If you don't eat wheat, you can put the chicken and sauce over spaghetti squash, broccoli, zucchini, or other vegetables, or just eat it plain, adding a salad to make it a full meal.

Selecting and cooking ASPARAGUS is really a matter of personal preference. Some people like the very thin stalks. I prefer the big fat ones. Some people like the stalks cooked whole. I prefer it cut into bite sized pieces before I cook it. Some people like it boiled or steamed. I prefer it sautéed in butter, with maybe some garlic. I’ll tell you how to cook it the way I like it, but you can cook it however you like. A pound of asparagus serves two to four people. With everything else in this meal, and especially the rich Alfredo sauce, I’m going with half a pound for two people. Don’t forget that you have to cut off the tough end of the stalk, which may be a lot or it may be just a bit. You won’t end up with as much as you might think you will, because of that waste.

GARLIC BREAD isn't really necessary, of course, but nice to have. (And I have a bit of a problem thinking of garlic bread as a romantic food, but as long as you both eat it…) Try to get just one small loaf of French or Italian bread – something like a hoagie roll. Check the prices, though. Sometimes that single roll can cost as much as a whole loaf of bread! To save some time, you can serve the loaf whole and cold and you can each butter your own at the table.

Not much says Valentine’s Day like CHOCOLATE COVERED STRAWBERRIES! I haven’t priced them in stores recently, but I remember that they used to be a dollar each at a candy store about twenty years ago. What an indulgence! What a ridiculous price to pay for something so easy to make!

So how much will this dinner cost? The Chicken Fettuccine Alfredo will cost about $3.50. $1.00 for the asparagus. The bread, about 50 cents. It depends on the bread you get. Assuming fifteen strawberries per pound, they’re about 20 cents each, so let’s say another dollar for the Chocolate Covered Strawberries. Total for the meal, about $6.00, or about $3.00 each. More than my meals usually run, but it is for Valentine’s Day, after all!

Of course, that’s a bit deceptive, because you had to buy a whole pound of strawberries, and the rest of the asparagus and the Parmesan and the cream, which probably cost more than you would normally spend for things. But it’s still a pretty reasonable price for a romantic dinner for two.

Pasta with Marinated Artichoke Hearts

Ingredients:

• 1 (6 oz.) jar marinated Artichoke hearts
• 1 Tablespoon olive oil
• 1 Tablespoon butter
• 1 cup sliced onion
• 1 teaspoon dried basil
• 1/2 lb. Rotini pasta
• 1/2 cup sour cream
• 1/2 cup cottage cheese
• Salt, pepper, cayenne pepper, Parmesan cheese to taste

Directions:
Drain the liquid from the artichokes into a skillet. Slice the drained hearts into bite sized pieces. Add the olive oil and butter to the drained off marinade in skillet. Heat this mixture. Add the onions and sauté them until soft (5 to 8 minutes). Add artichoke hearts and basil. Sauté 3 to 5 more minutes. Remove from heat. Stir in remaining ingredients. Cook and drain pasta and toss immediately with the still warm sauce.

Pesto Recipes

Pesto is a delicious and versatile way to pack in tons of greens in one meal. You can make it with all kinds of greens and fresh herbs, you can use pine nuts, sunflower seeds, walnuts or no nuts. You can go vegan, and omit the cheese. Make a big batch during the summer, and freeze it for a lovely hit of green in the dead of winter.  Here are some recipes, but feel free to experiment

Basil Pesto

2 cups fresh basil leaves (no stems), packed

½ cup extra virgin olive oil

2 garlic cloves, minced

1/3 cup nuts (pine nuts, walnuts, sunflower seeds)

½ cup grated parmesan or romano cheese

Salt and pepper to taste

This can be made quickly with a blender or food processor, and it can also be made into a chunky pesto by hand with a lot of chopping.  Combine basil, nuts and garlic in the blender.  Add the olive oil until blended and then add the romano cheese in small pieces.  Add salt and pepper to taste. 

Serving: Add this pesto to cooked pasta, cooked potatoes, spread it on a sandwich, or use it on pizza. 

Freezing: If you want to freeze the pesto you make, omit the cheese (it doesn't freeze well). Line an ice cube tray with plastic wrap, and fill each pocket with the pesto. Freeze and then remove from the ice tray and store in a freezer bag. When you want to use, defrost and add in grated Parmesan or Romano.

Kale Pesto

1 cup fresh kale leaves, chopped

2 garlic cloves

2 Tablespoons grated parmesan cheese

¼ cup sunflower seeds

¾ cup olive oil

salt

freshly ground pepper

Combine kale, garlic, cheese and sunflower seeds in a blender or food processor, and blend. With the machine running, slowly add the olive oil. Season to taste with salt an pepper, process to desired texture. Enjoy over pasta, on toast, in scrambled eggs…etc.

Arugula Pesto

2 cups of packed arugula leaves, stems removed

1/2 cup of shelled walnuts

1/2 cup fresh Parmesan cheese

1/2 cup extra virgin olive oil

6 garlic cloves, unpeeled

1/2 garlic clove peeled and minced

1/2 teaspoon salt

Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.

Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.

 Food processor method (the fast way): Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.

Mortar and pestle method: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.

Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.

Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.

Yield: Makes 1 heaping cup.

Dandelion Pesto

Yield: 3-1/2 cups

2 cups tightly packed dandelion leaves, well-rinsed and dried (harvest the small, young leaves, before the plant flowers)

1 dozen large basil leaves

2 garlic cloves

1 cup lightly toasted hazelnuts (skins removed), or toasted almonds, pine nuts, or walnuts

1/2 cup olive oil

1/2cup grated Parmigiano-Reggiano cheese (optional)

Kosher or sea salt and freshly ground black pepper

 In the bowl of a food processor or blender, pulse together dandelion leaves, basil, garlic, and nuts. Scrape down the sides of the bowl. With the motor running, add olive oil and process until a smooth paste forms. Pulse in cheese if you like. Season to taste with salt and pepper.

Tuna Tetrazzini

Ingredients:

• 8 ounces thin spaghetti, cooked al dente and drained
• 6 tablespoons butter, divided
• 16 ounces thinly sliced mushrooms
• 1 large onion, sliced
• 4 Tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt, or to taste
• freshly ground black pepper to taste
• 2 cans (4 to 6 ounces each) tuna, drained and flaked
• 1 cup frozen green peas, cooked and drained
• 1 cup shredded natural Parmesan cheese, or about 1/2 cup finely grated Parmesan cheese
• 1 cup bread crumbs

Directions:
Heat oven to 350°F. Grease a 2 1/2- to 3-quart baking dish. In a large saucepan over medium-low heat, melt 4 Tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the chopped onion and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt, to taste, and pepper. Stir in the flaked tuna and peas. Stir in the spaghetti until well blended. Turn the mixture into the prepared casserole. Sprinkle Parmesan over the casserole. Melt the remaining 2 Tablespoons of butter and toss with the bread crumbs. Sprinkle the buttered crumbs over the Parmesan layer. Bake for 25 to 30 minutes, until lightly browned and bubbly. Serves 6.

Cheese Strata

Feeds 6

Prep Time:  10 minutes
Cook Time:  45 minutes
Cheese Strata is a filling baked dish that is actually better with stale bread–perfect if your bread is getting old, or has been stored in your freezer.  It can use basic ingredients or you can load it with ingredients.  It also takes little preparation time.  You can prepare the strata and then refrigerate it to cook later if you’d like.
Ingredients:

• 12 slice of bread
• 6 slices of cheese or 2 cups shredded cheese
• Any vegetables you have, fresh or cooked. (Mushrooms, onions, bell peppers, tomatoes, spinach, salsa, and chilies all work well. If you plan to use crisp vegetables such as broccoli or bell peppers, you may want to sauté them first.)
• 2  2/3 cups milk
• 4 eggs
• 3/4 teaspoon salt
• 1/4 teaspoon dry mustard

Directions:

1. Preheat oven to 350 degrees.
2. Arrange 6 slices of bread in the bottom of a 9×13″ greased baking dish. Cover with cheese.
3. Create a layer of vegetables of your choice.
4. Top with remaining bread.
5. Beat together milk, eggs, salt, and mustard. Pour mixture over bread.
6. Bake 45 minutes or until golden and puffed.

Arugula with Pasta and Potatoes

This is a quick, simple and surprisingly scrumptious dish. Try it tonight!

1lb or more of fresh arugula
4 or 5 potatoes (any kind)
1 package of pasta such as penne, gemmeli, or short pasta of your choice
Olive oil
Salt and pepper to taste

Once you have your arugula washed and trimmed, peel the potatoes, cut them in half and slice them about a quarter inch thick. steam them lightly, but don’t fully cook. Start the pasta water. Heat up some oil in a skillet (preferably seasoned cast iron) and brown the potatoes on both sides. When your pasta water boils, pour in the pasta, and cook as indicated on the package. By the time the pasta is done, your potatoes should be nicely browned. Drain pasta, and transfer to a large bowl. Add the potatoes and arugula. Drizzle with olive oil, season with salt and pepper, toss and serve. The heat of the pasta just barely wilts the arugula, which is all it needs. the pasta and potatoes can stand up to arugula’s intensity. if you aren’t already a fan of arugula, you will be after this.

Chicken Fettuccine Alfredo

(based on a recipe from The Paleo Aficionado Chicken Recipe Cookbook, by Amanda Matthews)

2 boneless skinless chicken breasts (about 12 oz total)

1/2 teaspoon of salt

1 teaspoon of onion powder

1 teaspoon of garlic powder

1/4 cup of butter

1/2 cup of heavy cream

1/4 teaspoon of nutmeg

1/2 c grated or shredded Parmesan cheese (preferably not from a green can!)

8 oz fettuccine (or other pasta), cooked

Combine onion, garlic powder and salt and coat chicken breasts. Melt half of the butter in a large pan. Cook chicken with medium heat for 10 minutes while turning once. Pour cream into skillet and add nutmeg. Lower the heat to simmer several minutes while stirring till the sauce thickens. Melt in remaining butter. Place chicken breasts on two plates. Pour sauce and Parmesan cheese over the cooked fettuccine and toss gently but well. Serve fettuccine next to the chicken. 

Spaghetti with Creamy Spinach and Tarragon

(from Food & Wine via delish.com)

10 oz prewashed spinach

2 T butter

3 scallions or green onions, including green tops, chopped

1-1/2 t dried tarragon

3/4 t salt

3/4 lb (12 oz) spaghetti

5 oz cream cheese, cut into cubes

2 T chopped fresh parsley

1/4 c grated Parmesan cheese

1/2 t black pepper

Remove any tough stems from the spinach. In a large frying pan, melt the butter over moderately low heat. Add the scallions and tarragon and cook for 2 minutes. Add the spinach and salt and stir until wilted. Simmer until the liquid evaporates from the spinach, about 5 minutes. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Reserve one cup of the pasta water. Drain the spaghetti and toss with 3/4 cup of the reserved pasta water, the spinach mixture, and the remaining ingredients. If the sauce seems too thick, add more of the reserved pasta water.

Roasted Acorn Squash Pasta Sauce

Roasted Acorn Squash Pasta Sauce

2 acorn squash (or one large butternut or other orange winter squash) 

4 or more cloves of garlic (in their peels)

4 sage leaves

1 Tablespoon olive oil, sunflower oil or melted butter

1 teaspoon of salt (or to taste)

black pepper to taste

1 cup cream, half and half or milk of your choice

1 oz parmesan cheese (or another hard cheese of your choice)

Preheat oven to 400F. Cut acorn squash in half and scoop out seeds and stringy part. Brush the cut side with oil or butter, put the garlic and sage leaves inside the scooped-out pocket and roast in the oven for 45 minutes or until the squash is very soft, and starting to brown on top.

Allow squash to cool. Remove the garlic and squeeze it onto the squash. Scoop out the squash from the shell and place in a food processor or food mill, or into a small pot.

If using the food processor: add the salt and pepper and process until smooth. With the machine running, pour in the cream in a steady stream. Pour the mixture into a pot and heat on medium low until piping hot but not boiling. Serve over pasta or ravioli of your choice, topped with grated parmesan cheese.

If using the food mill: crank the squash mixture through the food mill and into a small pot. Warm the mixture over medium low heat and add the salt, pepper and cream, stirring to incorporate the cream. Don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.

If using the immersion blender: add salt and pepper and blend until smooth, in the pot. Add the cream, and blend until velvety smooth. Warm the sauce over medium low heat but don’t let the sauce boil once you have added the cream. Serve over pasta or ravioli of your choice., topped with grated parmesan cheese.

Pasta

Arugula with Pasta and Potatoes

Chicken Fettuccine Alfredo

Fish and Bok Choy Noodle Stir-Fry

Pasta with Marinated Artichoke Hearts

Spaghetti with Creamy Spinach and Tarragon

Tuna Tetrazzini

Turkey and Noodles