Recipe Files

This week's recipes include:

Sauteed Collard Greens

Spinach Salad with Strawberry Champagne Vinaigrette

English Peas with Mint

Homemade Peanut Butter

Sauteed Red Cabbage

Sauteed Collard Greens

Gourmet  | December 1998

by Del Zimmerman, Bellaire TX

yield: Serves 4

2 1/2 pounds collard greens

2 garlic cloves

1 tablespoon unsalted butter

1 tablespoon olive oil

1 teaspoon fresh lemon juice, or to taste

Remove and discard stems and center ribs of collard greens. Cut leaves into 1-inch pieces. In a kettle of boiling water cook collards 15 minutes and drain in a colander, pressing out excess liquid with back of a wooden spoon.

Mince garlic. In a 12-inch heavy skillet heat butter and oil over moderately high heat until foam subsides and stir in garlic, collards, and salt and pepper to taste. Sauté collard mixture, stirring, until heated through, about 5 minutes.

Drizzle collards with lemon juice and toss well.

Spinach Salad with Strawberry Champagne Vinaigrette

Epicurious  | March 2006

Yield: Makes 4 servings

The recipe below is part of a healthy and delicious spa menu developed exclusively for Epicurious by Canyon Ranch.

For marinated apples

1 cup sliced apple (1 small apple)

1/2 cup Apple Cider Vinaigrette

For strawberry Champagne vinaigrette

1/2 cup sliced hulled strawberries

2 tablespoons Champagne vinegar

1 tablespoon sugar

Pinch salt

For serving

4 cups organic spinach leaves (4 ounces)

4 tablespoons crumbled plain goat cheese (2 ounces)

4 tablespoons dried cranberries

4 teaspoons chopped toasted walnuts

Make marinated apples: In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.

Make strawberry Champagne vinaigrette: In blender, purée all ingredients until smooth.

In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.

English Peas with Mint

Epicurious  | 2005

by Chef Russell Moore, Chez Panisse, Berkeley, CA

Editor’s note: Be sure to use fresh English peas, as they have a sweet, delicate flavor well worth the time-consuming effort of shelling them. If you’re cooking with children, you can entrust them with the job. Their little fingers are ideal for this type of work

1 spring onion, sliced

2 tablespoons olive oil

2 cups English peas, shelled (about 12 ounces)

6 mint leaves, torn

Salt

Water

Sauté the spring onion in two tablespoons olive oil over medium-high heat. Add the shelled peas, a pinch of salt, and enough water to barely cover. Cook over high heat for 2 minutes, then add the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Homemade Peanut Butter

Prep time: about 10 minutes

1½ c. unsalted roasted peanuts

1 tbsp. peanut oil

Utensils:

food processor (you’ll need help from your adult assistant)

bowl

mixing spoon

storage container

measuring cups and spoons

Directions:

For smooth peanut butter:

Mix the peanuts with the peanut oil, and pour the mixture into the food processor.

Process the mixture until it’s very smooth.

Store your smooth peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

For chunky peanut butter:

Take about ¼ cup out of your 1½ cups of peanuts and set them aside.

Mix the rest of the peanuts with the oil, and pour the mixture into the food processor.

Process the mixture until it’s very smooth, then stir in the peanuts that you had set aside.

Process a few seconds more to create the chunks in your chunky peanut butter.

Store your chunky peanut butter in a sealed container in the fridge. It will be good for 2 weeks.

Sauteed Red Cabbage

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Heirloom Recipes

2 tablespoons extra-virgin olive oil

1 small onion, sliced

1/2 red cabbage, shredded

1/3 cup white or apple cider vinegar, eyeball it

2 rounded tablespoons sugar

1 teaspoon mustard seed

Salt and pepper

Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.