Kale Salad with Apples and Peanuts from the Kitchen of Blackwell Smith

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Hello from Tant Hill Farm! With the abundance of Nutrient dense greens this time of year our body screams out for them! Its part of the seasonal eating. With these greens are beautiful stems that are full of nutrition as well. Some may cut the stem out and use the tender leaves. but please don’t throw them away. There are multiple uses for these stems, check out This website for some great ideas. If you are unable to use the stems, an addition to a compost bin or pile will guarantee it goes back into the earth. Below is a recipe from Blackwell Smith. His recipes are quick and delicious. Have fun with your Greens and stems, your body will love you for it!

From Blackwell Smith:

Stems in greens. What do you do with these? Basically if you don’t simmer them in a pot, puree in a smoothie or slice them very small, you may end up with something undesirable, tough or stringy. We have a recipe that will help you get the most out of your produce. It’s simple, easy and quick. You can keep it in the cooler for few days or eat it right out of the mixing bowl.

Kale salad with apples and peanuts
Ingredients
1 bunch of your favorite Tant Hill Farm kale
1 apple
1/3 cup peanuts
1 teaspoon fresh ginger fine chopped
1 teaspoon Sriracha
1/2 tablespoon soy sauce
1 tablespoon honey
2 tablespoons olive oil
2 tablespoons apple cider vinegar
Directions
-hold kale in one bunch tightly slice stems no more than a 1/8th inch slowly moving up the leaves
-cut apple off of core, lay flat, cut thin strips
– pour all liquid ingredients and ginger into mixing bowl and stir together
– put kale, peanuts and apples into bowl and mix with dressing
– serve now or save for later
You could use almonds instead of peanuts. Oranges can substitute for apples. Summer fest or mustard would make excellent additions or substitutes.
Remember fresh food is the best food!!!

Warm Red Kitten Spinach Salad With Wasabi Arugula and Farm Fresh Hard Boiled Eggs from the Kitchen of Blackwell Smith

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 My wife and I love warm spinach salad.
The Red Kitten spinach really holds up to the warm vinaigrette. That wasabi punch is damped slightly but still present. Farm fresh eggs add a creamy rich flavor. It’s perfect as a meal or side.
Ingredients
2 farm fresh eggs
1 bag Red Kitten spinach
1 bag Wasabi arugula
2 teaspoons diced fresh ginger
1 teaspoon diced fresh turmeric
1 medium shallot diced
2.5 tablespoons olive oil
1 tablespoon honey
1 table spoon Sherry vinegar
Salt and fresh cracked pepper to taste
Hard boiled eggs
-place both eggs in small sauce pan and cover with room temperature water
-place pot on high heat and 2 tablespoons salt
-start kitchen timer for 15 minutes
-leave pot on high heat uncovered till timer goes off
-pour water off of eggs add cold tap water and let it rest for ten minutes
-crack then peel eggs in a bowl of water (this is very helpful)
-cut eggs into quarter wedges
-room temp eggs are best for this dish so cook just before service
Warm vinaigrette
-add olive oil, ginger, shallots and turmeric to cold small saute 7 inch saute pan
-place pan on eye turn on medium high heat
-slowly bring oil up til aromatics are bubbling and frying slightly not caramelizing 2 to 3 minutes
-place spinach and arugula in large mixing bowl season with salt and pepper (if more peppery arugula is desired add it after spinach is tossed)
-add honey and vinegar, pinch of salt and pepper
-bring vinaigrette back to a boil and pour over spinach lightly tossing with tong till all leaves are dressed
-place on plate garnish with quartered eggs
You could add mushrooms, nuts, cheese or dried fruits. Remember less is more. The spinach is the star of this salad. Fresh food is the best food!!

Apple Goat Cheese Collard Wraps from the Kitchen of Blackwell Smith

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So I got these delicious and tender collards the other day. I tasted one. Crisp, fresh and delicious. Perfect for some lettuce style wraps only greener. This is really simple with no cooking time.

4 collard leaves
1 oz goat cheese
4 dates pitted
1/2 apple cut in 8th inch thick slices
Shallot cut into rings 8 to 12 pieces
1 teaspoon apple cider vinegar
1 tablespoon olive oil
Sea salt and fresh cracked black peppercorns
Step one
Place collard on plate
Step two
Tear up each date placing one on each leaf
Step three
Place 5 apple slices over dates
Step four
Crumble goat cheese over apples
Step five
Place 2 or 3 shallot ring along the wrap

Step six

Drizzle olive oil and vinegar on wraps
Step seven
Sprinkle sea salt and pepper on wraps
This is a quick and delicious treat. Perfect for lunch, brunch or snack.
If you have other similar ingredients try those. Enjoy!

Kale and Potato Soup with Parmesan and Olive Oil. From the Kitchen of Blackwell Smith

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This truly savory soup is great for those cold winter days and nights. This dish does contain bacon and anchovies. If these ingredients don’t fit your diet, don’t fret. Just substitute mushrooms, a little more salt and some more garlic. Not all bacon is the same. Some is very smokey. Some is very salty. So taste as you season and always have ingredients prepped before you start cooking.

1 bunch of kale cut into 1/4 inch ribbons leaves and stems (any variety will do)
1 medium russet potato cut into 4 wedges then slice each wedge into 1/4 inch sliced
1 medium sweet potato, prepare same as russet potato
1 tablespoon anchovies chopped
4 cloves of garlic chopped
1 large shallot julienne sliced
3oz favorite bacon sliced into 1/4 inch bits
6 cup vegetable stock
Salt and pepper to taste
Parmesan cheese and olive oil for garnish
Instructions:
Preheat 6 quart stock pot over medium high heat
Render bacon (cook over low to medium heat) or substitute mushroom and olive oil
Add garlic, shallot and anchovies, stir into pan and brown (this step will create one of my favorite smells in the world)
Add sweet and russet potatoes, saute for a minute
Add veggie stock and bring to boil then reduce to simmer until potatoes are tender
Add kale and simmer until tender, about ten minutes
Season to taste with salt and pepper
Remember all bacon and anchovies have different salt content so taste before you season.
Garnish with Parmesan and olive oil.
Serve with a grilled cheese or toasted bread. You could add grains, red pepper flakes or fresh sage if you like. I sometimes add a squeeze of fresh lemon. Enjoy!!

Chard Onion Cheese Frittata from the kitchen of Blackwell Smith

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  • 6 leaves of Ford Hook Swiss chard cut into 1/3 inch ribbons stems and all (you can use any greens for this recipe)
  • 1/4 medium red onion cut julienne
  • 3 tablespoons butter(split)
  • 15 pieces 1/2 squares slices of sharp cheese (Cheddar, Gruetli, Gruyere, Comte)
  • 4 farm fresh eggs beat and seasoned
  • Salt and pepper

Have all ingredients prepped.
Turn broiler on in oven.
Place 12 inch nonstick skillet over medium/ medium-high heat.

Add half of butter into skillet.
If it isn’t sizzling turn it up, if it’s burning turn it down, if it’s sizzling and browning slightly your ready to go.
Add onions. Saute until tender and sweet, season with salt and pepper.
Place chard in pan, turn it gently to wilt, don’t fully cook we want texture, season with salt and pepper.
Cover pan evenly with the vegetables.
Add rest of butter in little pinches around the pan.
Once butter is melted, pour in eggs over the vegetables and cover bottom of pan.
Don’t fiddle with it! Let eggs cook for about one and a half minutes.
Add cheese and place under broiler until cheese is melted and eggs are set.

You can serve hot or cold. Cut into squares or pie slices. Great for breakfast, lunch or dinner!

Millet Pie with Greens & Feta

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Hello,

Here is a quick way to make a festive, vegetarian friendly meal with little more than greens and pantry staples. The recipe is based on one from Whole Grains Every Day, Every Way, which is a great resource for those who wish to incorporate more grains in your diet.

Millet is a small, typically golden colored grain that you can usually find in the bulk section of the grocery store. It is known widely in the US as bird food but the cooking properties and health benefits make it great for us, too. Check out this site to learn more about the heart-protective benefits and more that make this a great grain to integrate into your meals.

You can switch this recipe up in any number of ways: use various types of greens, use a different type of cheese, add more spices or different herbs, or use roasted red peppers instead of sun-dried tomatoes. Play around and have fun!

Millet Pie with Greens & Feta
serves 4-6

Recipe notes: 1) you can use a different sized container depending on how thick you would like it to be; the end result is about an inch or so thick in a 9×13 baking dish. 2) use any type of green you have on hand but I would recommend pre-cooking sturdier greens as they may not cook down enough to be done when the millet is finished.

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, cut into a small dice
  • 1 large garlic clove, minced
  • 1 teaspoon dried oregano
  • 1 cup hulled millet, rinsed
  • 6 ounces Swiss chard (about 12 medium leaves), de-stemmed and chopped (see recipe note)
  • 4 ounces crumbled feta (about 1 cup)
  • 3 ounces sun-dried tomatoes, rinsed and dried if packed in oil, thinly sliced
  • 2 tablespoons chopped freshly parsley
  • Salt and freshly ground black pepper

Directions:

  • Lightly grease a 9×13 baking dish and set aside.
  • Heat the oil in a medium saucepan over medium heat until shimmering. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until spotty brown and soft, about 8-10 minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 1 minute. Add 3-1/2 cups of water and bring to a boil.
  • Stir in the millet, reduce heat to medium, cover and cook for 10 minutes. Uncover and boil the mixture, stirring occasionally, until most of the remaining water evaporates, 5-8 minutes.
  • Continue cooking over low heat until the millet becomes very soft and the mixture is thick and porridgy, about 5 minutes more. Add the Swiss chard and cook, stirring frequently, until the greens are wilted and soft, another couple of minutes. If the mixture becomes dry before the millet is tender, add 1/4 cup boiling water at a time.
  • Turn off the heat and stir in the feta, sun-dried tomatoes and parsley. Taste and adjust seasoning as needed. Pour mixture into the prepared baking dish and smooth surface. Set aside to cool until set, about 1 hour.
  • To serve, cut into squares and serve at room temperature. For a bit more flavor and texture, pan fry the squares in a little oil until browned and slightly crispy on each side. Enjoy.

Mustard Greens Spanish Tortilla

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Hello!

This dish does not involve a tortilla at all; think of it as the Spanish version to the Italian frittata. It is simply potatoes and onions cooked in olive oil, topped with whisked eggs, and baked. It is a common tapa item, often cut into cubes, but I serve it in wedges as a main dish. While the original version is quick, filling and delicious, it’s not the most nutritious dish. It was time for an upgrade.

To boost the heartiness and nutrition, I added cooked mustard greens and some veggie sausage. If you are sensitive to spicy greens, this is a great recipe to subdue it’s flavors while still enjoying the nutritional benefit. Don’t stop with just mustard greens, either! This would be a great use of any greens you have on hand. You don’t have to add the veggie sausage but it is a nice way to bulk it up.

I usually make this for dinner but it would make a great addition to breakfast or brunch. We hope you enjoy it!

Mustard Greens Spanish Tortilla (adapted from Cooks Illustrated)
makes 4-6 servings

Recipe note: if you aren’t using the sausage, increase the potatoes a bit – 1 pound total should work well.

Ingredients:

  • 1/2 cup extra virgin olive oil
  • 12 ounces russet potatoes (about 1 large), peeled and sliced into 1/8″ rounds
  • 1 medium onion, halved and sliced 1/8″ thick
  • Salt
  • 10 large eggs
  • 1/2 cup cooked mustard greens, finely chopped (from about 4 ounces of fresh greens)
  • 2 links of veggie sausage (I used the Smoked Apple Sage version), crumbled

Directions:

  • Adjust an oven rack to the middle position and heat to 425 degrees. Heat the oil in a 10-inch ovenproof nonstick skillet over medium heat until shimmering. Add the potatoes, onion, and 1/2 teaspoon salt, and stir to coat thoroughly. Cover and cook, stirring occasionally, until the potatoes and onion are soft, 8 to 10 minutes.
  • Whisk the eggs, pepper, and 1 teaspoon salt together until uniformly yellow. Add the cooked mustard greens and sausage and stir to combine. Pour the eggs over the potatoes, stir gently to combine, and continue to cook until the eggs begin to set, about 1 minute.
  • Transfer the skillet to the oven and bake until the eggs are cooked, the top is puffed, and the edges have pulled away slightly from the sides of the pan, about 10-12 minutes. Use a rubber spatula to loosen the tortilla from the skillet, then carefully slide it onto a cutting board. Slice into wedges and serve. (The tortilla can also be made up to 4 hours in advance and served at room temperature.)

 

Kohlrabi Hash

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Hello!

Hash is traditionally a dish consisting of chopped meat, potatoes and onions. While it is quick and filling, it isn’t the most healthful dish. So to make it closer to something I would eat on a consistent basis, I added kohlrabi plus the kohlrabi greens. You don’t have to stop there though – you could also add turnips, peppers, carrots or other root vegetables while playing with other types of greens. Spices, like cumin or chile powder, would be nice too.

Think of this recipe as a starting point. Then let us know how you made it your own!

Kohlrabi Hash
makes 2-3 servings

Ingredients:

  • 1-2 tablespoons vegetable oil
  • 1 large onion, diced
  • 3 small to medium kohlrabi, leaves removed, destemmed and chopped, and the bulb peeled and cut into 1/2″ dice
  • 2 medium red potatoes, cut into 1/2″ dice
  • 2 medium garlic cloves, minced
  • For serving: a fried egg, scallions or chives, hot sauce

Directions:

  • Heat oil in a 12″ skillet over medium heat until shimmering. Add the onion, salt and pepper to taste, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the kohlrabi bulb and potatoes, stir to combine, reduce heat to medium-low and cover. Cook, stirring every few minutes, until the potatoes and kohlrabi are cooked through and brown (add a couple tablespoons of water to the pan if they are browning too quickly or to release browned bits from the bottom), about 10 minutes. Remove lid, add the kohlrabi greens and stir until wilted, about 3 minutes. Add the garlic and cook for an additional minute. Remove from heat and top with egg, scallions/chives and/or hot sauce.

 

Chana Uttapam

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Hello,

I haven’t had authentic uttapam but when I was researching this recipe, they are the closest thing I could find to describe the final outcome. The original recipe was labeled “chana dosa” but dosa are thin, crispy crepes made from a rice and urad dal. These are not like that at all. They are more like vegetable filled pancakes or fritters made with chickpea flour.

This recipe is fast, healthy and can be varied in so many ways. Stick with the base of 1 cup chickpea flour + 3/4 cup water + 1 cup grated or minced veggies and you can experiment from there. I used beets in the version I made but you can put just about anything in them. Here are some ideas:

  • Finely grated beets + 1 tbsp minced mint + 1 tsp garam masala + 1/2 tsp ground turmeric
  • Finely grated zucchini + minced basil + lemon zest + chile pepper
  • Finely grated arrots + cilantro + cumin + orange zest
  • Finely grated kohlrabi + dill + mustard seeds
  • Cooked and minced Swiss chard + saffron + orange zest
  • Cooked and minced kale + garlic + thyme + red pepper flakes

I would also recommend serving them with a sauce of your choice. It could be yogurt, sour cream, a tahini sauce or good old fashioned ketchup.

Enjoy!

Chana Uttapam (adapted from The Everyday Ayurveda Cookbook)
makes about 20 small patties

Recipe note: some vegetables can be finely grated and used raw (beets, summer squash, sweet potatoes) but others I would recommend cooking first (eggplant, onions, bell peppers all come to mind).

Ingredients:

  • 1/2 teaspoon table salt
  • 1 cup chickpea flour
  • 3/4 cup water
  • 1 cup grated and/or cooked vegetables
  • Vegetable oil for frying

Directions:

  • Whisk the salt and flour together in a bowl. Slowly add the water, whisking constantly. Fold in the vegetables and any herbs and spices desired.
  • Heat a tablespoon or two of oil over medium heat in a 12″ non-stick skillet until shimmering. Drop small spoonfuls of batter in the oil, smoothing out the surface, making sure not to crowd the pan (I used about a tablespoon of batter for each one). Cook until lightly brown, about 4-5 minutes, then flip and cook on the other side for an additional 4-5 minutes. Transfer to a paper towel lined plate and repeat with remaining oil and batter. Serve immediately.

Quick Sauteed Escarole with Flavorful Breadcrumbs

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Hello!

I love the ease of quickly sauteing greens in the skillet but often find they need a boost of flavor and texture. That’s where tasty, crunchy breadcrumbs come in. They are so simple to put together (and can be made in the same skillet right before the escarole is cooked) and I think they take this dish from good to awesome.

If you aren’t familiar with escarole, it is a bitter green related to endive. As a side note: I found our escarole only slightly bitter, but I am sure it varies. It is high in Vitamins A, K and in folate. Check out this link to learn more about the nutritional benefits of this green.

This is more of a idea than an exact recipe as you can vary it in so many ways. I think the base of olive oil, bread crumbs and garlic is key but otherwise, you can take from or add almost anything. You can add a bunch of fresh parsley or basil at the end. To make it a meal, serve it with white beans, pasta or over polenta. I topped it with Parmesan but I think Pecorino would be a better choice as it would stand up to the other flavors a bit more.

Enjoy!

Quick Sauteed Escarole with Flavorful Breadcrumbs
makes 3-4 servings as a side dish

Recipe note: you probably only need about 1/2 to 3/4 cup of breadcrumbs if you using it just to top the greens. I would use a full cup if you are planning to mix the greens with pasta, beans or polenta. I used 3 small pieces of bread to get 1 cup of breadcrumbs.

Ingredients:

  • 3 tablespoons olive oil
  • 1 cup fresh breadcrumbs (see note)
  • 2-3 garlic cloves, minced
  • 1-2 anchovy filets, minced (optional)
  • 1/2 teaspoon red pepper flakes
  • 2 small heads of escarole, sliced 1/2″ thick crosswise, well cleaned and drained
  • Salt and freshly ground black pepper
  • Shaved Parmesan or Pecorino for serving

Directions:

  • Heat 2 tablespoons of olive oil in a 12″ non-stick skillet over medium heat until shimmering. Add the breadcrumbs and toss to combine. Stir often, until the breadcrumbs are crunchy and browned all over, about 5 minutes. Add the garlic, anchovy, if using and red pepper flakes. Transfer to a paper towel lined plate and set aside.
  • Once cooled slightly, wipe out any excess breadcrumbs from the skillet and return to the stovetop. Heat the remaining tablespoon of oil over medium heat until shimmering. Add the escarole, salt and pepper and cook, stirring often, until wilted and cooked but it still retains a little crunch, about 5 minutes. Transfer to a serving dish and top with breadcrumbs and cheese.