My friend in Switzerland taught me to use kale, spinach, Swiss chard or beet greens when in season for a delicious meal.
Put about a tablespoon of butter in a pan; add coarsely chopped greens and sauté. She adds a small amount of chicken or beef bouillon with a little water to dissolve it for added flavor.
When ready to eat, add a grated cheese of your choice on top. The stalks of kale, swiss chard or beets can also be used in this manner or saved for soups and salads.
Meat is very high priced in Switzerland and used sparingly. She tries to get vitamins, minerals, fiber and protein from other sources. They have a vegetable garden, fruit trees and current and berry bushes.
Mountain cheese is used a lot because the family has it on hand year round. Sometimes the above recipe would have cream added instead of cheese.
For desert berries and currants are served.
Submitted by Sheri Kisch
Sausage and Potato Soup
· 1 tablespoon olive oil
· 1 pound spicy Italian sausage, casing removed
· 3 cloves garlic, minced
· 1 onion, diced
· 1/2 teaspoon dried oregano
· 1/2 teaspoon dried basil
· 1/2 teaspoon crushed red pepper flakes, optional
· Kosher salt and freshly ground black pepper, to taste
· 5 cups chicken broth
· 1 bay leaf
· 1 pound red potatoes, diced
· 3 cups baby spinach
· 1/4 cup heavy cream
Directions: 1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat. 2. Stir in garlic, onion, oregano, basil and red pepper flakes. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste. 3. Stir in chicken broth and bay leaf, and bring to a boil. Add potatoes and cook until tender, about 10 minutes. 4. Stir in spinach until it begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste. 5. Serve immediately.
2-3 cups fresh ﬂeshy tomatoes, seeded and coarsely chopped
1/2 cup coarsely chopped onion (use a few green onion tops if desired)
1/2 cup sweet bell peppers, seeded and coarsely chopped
1/2 cup chopped fresh cilantro
1/4 cup hot peppers (habanero or jalapeno) seeded and fnely chopped
2 tsp lime juice
salt and/or pepper to taste
Cut small tomatoes in half and gently squeeze to remove seeds and excess juice until you have 2 to 3 cups of fresh tomato ﬂesh (between a dozen and twenty tomatoes). Place in processor and pulse six times, or coarsely chop by hand . Add onion, peppers, cilantro, and lime and pulse six more times (or coarsely chop by hand and combine in a large bowl). Add salt and pepper to taste. Eat fresh and store leftovers for 3-4 days. Adjust amounts of each ingredient to suit your taste and availability of vegetables. Best
Submitted by Corinna Sinclair
For all that cabbage from your bumper crop!
1 ring Kielbasa smoked sausage
2 cans chicken broth
2 cans small red beans
16 oz. canned tomatoes
1 large onion, sliced or chopped
2 cups shredded cabbage
Slice sausage into medallions. For a unique flavor sauté them with the onions briefly before adding to the crock or stock pot. Combine remaining ingredients in a crock pot to slow cook all day or a stock pot and set to simmer for 2-3 hours. Serve with bread.
Submitted by Corinna Sinclair
3 ½ cups Namaste Foods Perfect Flour Blend (available at Costco)
½ cup cornstarch, arrowroot or tapioca starch
1 tsp. salt
1 ½ cups milk, any kind
1 T. cider vinegar
2 T. oil
2 T. honey
3 eggs (room temperature)
1 T. yeast
¼ cup warm water
Directions: Stir dry ingredients together in electric mixer bowl. Mix yeast in ¼ cup warm water and set aside for 5 minutes. Warm milk and add oil, honey and cider vinegar. Beat eggs and add to milk mixture. Add yeast mixture to milk mixture and blend. Add liquid ingredients to dry ingredients and blend on medium speed with electric mixer for 3 minutes. Pour into well-greased loaf pan. Cover loosely with sprayed waxed paper, parchment paper, or plastic wrap and towel and let rise for 30-35 minutes in warm place. Preheat oven to 350 degrees. Cover loosely with foil tent to prevent over-browning and bake for 30 minutes. Remove foil and continue baking for another 35-40 minutes. Let cool completely.
Note: I warm my oven to 130 degrees, then turn off to provide a warm place for the rising. The rising takes about 30 to 35 minutes – I find it is important to let the bread cool completely before slicing or it will get squished! I use 2% or whole milk to give the bread body and flavor. There are other gluten-free flour blends—I have not tried them, but they may work in the recipe. For people who must be gluten-free, this bread is a great substitute for “real” bread. It is very tasty and people who are not gluten-free also like it. I have also added a cup and a fourth of shredded cheese to the recipe when I added the liquids to the dry ingredients.
From Namaste Foods and Ann Guthals
1 Head Cauliflower
4 Tablespoons Olive/Canola Oil
1 Lemon, Zested and Juiced
1 Tablespoon Cumin
1 Tablespoon Garlic Powder
1 Teaspoon Ground Coriander
2 Teaspoon Salt
1/2 Teaspoon Pepper
1/4 Cup Grated Parmesan Cheese
Preheat the oven to 400 degrees and lightly grease a small baking sheet or cast iron skillet. Remove any green leaves from the cauliflower and trim off the hard part of the core. In a medium bowl, whisk together the oil with lemon zest and juice, cumin, garlic powder, coriander, salt and pepper.(You can add or change seasonings to your taste.) Use a brush or your hand to spread the marinade evenly over the head of cauliflower. (Any leftover marinade can be stored in the fridge for up to three days and used with meat, fish or other veggies.) Place the cauliflower in the prepared pan and roast until the surface is dry and lightly browned, 30-40
minutes. Let cool a bit before slicing into wedges, serve warm with Parmesan sprinkled on top.
Submitted By: Sheri Kisch