Recipes Included On This Page Farfalle with Artichokes, Mustard Greens and Slow-cooked Onions Fettuccine with Mustard Greens and Mushrooms Fillet of Sole With Bacon and Scallions Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Farfalle with Artichokes, Mustard Greens and Slow-cooked Onions Recipe By : Mollie Katzen’s Vegetable Heaven Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 4 cups thinly sliced onion 1/4 teaspoon salt 1/2 pound mustard greens -- chopped 13 3/4 ounces artichoke hearts -- (1 can) rinsed, drained and quartered 1 cup vegetable bouillon 3/4 pound farfalle Freshly ground pepper Lightly toasted chopped walnuts Heat oil in a very large, deep skillet over medium heat. Add onion and sauté 1 minute. Add salt and sauté 5 minutes longer. Turn heat to low and continue cooking the onion for 20 more minutes. Meanwhile, put up a large pot of water to boil for the pasta. Stir mustard greens, artichoke hearts, and bouillon into onions, and bring to a boil. Turn heat very low, cover, and simmer gently 5-8 minutes, stirring occasionally from the bottom. Cook pasta until just tender. Drain well and transfer to the pan containing the onion mixture. Stir well over low heat for 5 minutes. Serve topped with freshly ground pepper and chopped walnuts, if desired. Yields 4-5 servings Source : Mollie Katzen's Vegetable Heaven Formatted by Chupa Babi in MC: 10.25.06 Contributed to the FareShare Gazette by Chupa; 15 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 207 Calories; 8g Fat (32.6% calories from fat); 8g Protein; 30g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol; 650mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Vegetable; 1 1/2 Fat. * Exported from MasterCook * Fettuccine with Mustard Greens and Mushrooms Recipe By : Tra Vigne Cookbook by Michael Chiarello Serving Size : 4 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 tablespoons extra-virgin olive oil -- plus a little more as necessary 4 cups roughly chopped fresh mushrooms such as shiitake or morel Salt and freshly ground pepper 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 1/2 teaspoon fennel seeds 2 cups double-strength broth or 4 cups canned low-salt broth boiled until reduced by half 4 cups packed roughly chopped mustard greens or green chard or spinach 3/4 pound dried fettuccine 2 tablespoons unsalted butter 2 tablespoons finely chopped fresh flat-leaf parsley 1 cup freshly grated Parmesan cheese -- (about) Heat 1/4 cup of the olive oil in a large sauté pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then sauté until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds and stock; bring to a boil. Add the greens, season with salt and pepper; simmer until tender, about 5 minutes. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water and toss with the remaining 1 tablespoon olive oil. Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add 1/2 cup of the Parmesan (or to taste). Toss well again and pour onto a heated serving platter. Dust with another 1 to 2 tablespoon Parmesan and pass the remaining cheese at the table. Serves 4 Source : Tra Vigne Cookbook by Michael Chiarello Formatted by Chupa Babi in MC: 10.27.06 Morels begin to grow in Napa Valley's surrounding mountains after the autumn rains begin. I get a sense of cooking straight off the land when my friends and I take time to go mushroom hunting in the hills. We pick wild mustard on the way down, then our hunger marches us straight to the kitchen to cook a dish very like this one. Contributed to the FareShare Gazette by Chupa; 22 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 204 Calories; 23g Fat (98.0% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fat. * Exported from MasterCook * Fillet of Sole With Bacon and Scallions Recipe By :Better Homes & Gardens Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-01 Jan 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sole fillet 1/8 teaspoon salt 1/4 teaspoon pepper 2 tablespoons lemon juice 1/4 teaspoon dried dillweed 4 slices bacon -- cooked, drained and crumbled 1/2 cup chopped scallions -- or green onions 1/2 cup peeled, seeded and finely chopped tomato 1. Preheat broiler. Lightly grease the broiler rack. 2. Arrange the sole fillets on the prepared broiler rack, tucking under any thin portions of fish. This makes the fillets about the same thickness so they cook evenly. Sprinkle the fillets with the salt and pepper. 3. In a small bowl, combine the lemon juice and dillweed. Brush the lemon juice mixture evenly over the fillets. 4. In another small bowl, combine the bacon with the scallions or green onions and tomato; spoon the bacon mixture over the fillets. 5. Broil the fillets 4 to 5 inches from the heat for 3 to 5 minutes or until the fish flakes easily when tested with a fork. Serves 6. NOTES : Bobbie's Note: What a wonderful recipe this is. It was very flavorful and done just right. I had three fillets, for a total of 3/4 pound so halved all the other ingredients. Great! From Better Homes & Garden - America's Best Loved Community Recipe Contributed to the FareShare Gazette by Bobbie; 2 January 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 3g Fat (24.4% calories from fat); 23g Protein; 1g Carbohydrate; trace Dietary Fiber; 58mg Cholesterol; 205mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat.

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