Leaf Recipes Are Healthy and Delicious

 

Treat Your Family And Friends To Dishes They'll Never Forget

 

 Chef Daniel Varano’s Sautéed Swiss Chard with Bacon

4 Servings

Ingredients:

 

Olive oils for pan as needed

1 cup thick bacon ¼ inch diced or pancetta

3 cloves of garlic smashed

Pinch kosher salt approx. 1/8 tsp

Crushed red pepper flakes

1 bunch Swiss chard cleaned trimmed, cut stems ½ inch on angle and leaves in 1 ½ inch strips

½ cup chicken or vegetable stock

 

Coat large sauté pan with olive oil add diced bacon cook until starts to get golden add crushed pepper and garlic, sauté 2-3 min longer. Add Swiss chard stems and stock, cook until the stock has mostly evaporated. Add Swiss chard leaves tossing till they wilted, taste, season with salt and pepper.

4 Servings

Ingredients:

 

1 pound fresh green beans washed and trimmed

¼ large red onion, thinly sliced

½ pint grape tomatoes halved

2 tablespoons freshly chopped parsley

¼ cup Italian dressing

Directions:

 

Steam green beans in ½ inch boiling salted water 5-6 minutes. Shock beans in ice water, drain well. Place beans in a large bowl combine onions, tomatoes, dress the salad just before serving. Garnish with chopped parsley.

Chef Daniel Varano’sGreen Bean Salad with Red Onion and Tomatoes

 Ingredients:

 

1 bag 14oz spinach or fresh leaf spinach

1 small can mandarin oranges or two fresh oranges 

½ small red onion

½ cup walnuts 

¼ lb single piece pancetta diced ¼ inch thick

Shaved parmesan cheese for garnish ¼ lb

Olive oil

Balsamic –honey dressing:2 tbsp balsamic vinegar 

1 tsp Dijon mustard 

2 tsp honey 

Salt/pepper as needed 

Grated zest of one orange 

Juice of half orange 

½ c. olive oil

salad dressing- mix first 5 ingredients whisk in the live oil slowly till smooth. Reserve whisk again before serving)

Heat a sauté pan on medium heat. Glaze pan with olive oil and ass the pancetta. Allow to get brown and crisp, then remove and place on paper towel to drain.

In a large salad bowl, place spinach, orange segments, walnuts, red onions and toss together. Pour enough dressing t give a light coat. Taste and correct seasoning, grind some fresh pepper to taste. Plate and top with pancetta .

Chef Daniel Varano’s Spinach and Mandarin Salad 

Ingredients 4 servings 

 

1 Japanese or Italian eggplant (small white , black ,purple skin cut into slices ¼ lengthwise or diced ¾ inches) 

1 small zucchini cut same as above

1 cubanelle pepper cut same as above 

8 medium mushrooms trimmed in season, halved 

½ cup extra virgin olive oil fro brushing 

2 tbsp chopped fresh thyme leaves or ½ tbsp dried 

Preheat grill, moderate heat. Assemble cut vegetables brush each side with olive oil. Season with salt and pepper. Cook until vegetables are just tender 3-5 minutes on each side, each veg. has a different density. Remove arrange on platter with fresh thyme leaves.

 

*Note : if using grill pan even diced ¾ cut on veg. is preferred. Cherry or berry tomatoes can be added towards the end of grilling. Varieties of seasonal squah such as an 8 ball, golden rod or summer make an excellent choice. 

Chef  Daniel Varano’Grilled seasonal vegetable platter 

Chef Daniel Varano’s Insalata Caprese

 

4-6 Portions

 

Ingredients:

 

2 pounds large tomatoes in season (about 4 large) cut ¼ inch thick

1 pound fresh mozzarella sliced ¼ inch thick

¼ cup fresh basil leaves

2 cups fresh arugula leaves washed dried

Dried oregano if desired

Sea salt

Cracked black pepper

Assembly:

 

On a large platter arrange tomato, basil and mozzarella slices alternating each and overlapping them. Place arugula in the center, season with salt and pepper then drizzle with extra virgin olive oil.

 

(Can’t get much simpler than that!)

65 Blueberry Lane, Southington, CT 06489 | Questions, Call Mark @ 860-919-6127

 

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