Green on Green: A Dish for St. Patrick’s Day (Plus Purim Cookies Replay)

St. Patrick’s Day is a day to celebrate the Irish and since it is also National Nutrition Month, I have a dish that reflects both these topics. And because this is an apron strings recipe, you can choose whatever veggies you like and are in season, so your dish may not look the same as mine. I used kale, but I also plan to use arugula, especially baby arugula, which is “sweeter” tasting than kale. Since I already did roasted veggie recipes, I am reproducing the ingredients from the one I did with root veggies with the addition of steamed or sautéed greens.

Celebrate St. Patrick’s Da & National Nutrition Month together!

Green on Green

(A Cooking by the Strings of Your Apron Recipe)

Utensils: Cutting board, bowl, roasting pan
Prep. Time: 15-20 min.
Cooking Time: 30-40 min.

Ingredients

4 cups scrubbed, peeled, and cut veggies that can include:

1-2 carrots cut into circles or at an angle into ovals
1 small turnip cut into crescents
1 onion or leek, sliced about ½” thick
one sweet potato cut into ½” slices
1 parsnip, sliced into 1/2 “circles
1-2 garlic cloves or 1 shallot, sliced
2-3 Tbl. olive oil
salt & pepper to taste and/or your own herbal blend, such as oregano/thyme/rosemary or Za’atar or other herbs of your choice

Cut veggies from left to right: parsnip, sweet potato, turnip, beet, carrot, onion/shallot, garlic, ginger

Directions for Roasted Veggies

1. Preheat oven to 400 degrees F.
2. Cut veggies into similar sizes and thicknesses as much as possible so all of them are tender at the same time when roasted.
3. Place cut veggies in a large bowl and toss with 2 T. olive oil and spices.
4. Spread out in a roasting pan or cookie sheet. (You can brush a little oil on the pan if you wish.)
5. Bake until veggies are fork-tender and crispy. The time will depend on the thickness of your veggies or how crisp you like them, so check after 25 minutes and every 5 minutes thereafter, tossing them to bake all over.

Directions for Greens

If you use kale, wash well and remove the hard stems. team or cook in very little water with garlic and ginger (option). When tender, drain and place on platter with roasted veggies.

If you use baby arugula, you only need to cook them very briefly, or even blanch them (pour boiling water over them and let them sit for a couple of minutes before draining.) Place on platter after draining and top with roasted veggies.

In the warmer weather, consider lettuce or uncooked arugula so you have a raw & cooked salad instead of a main dish. Can also be served cold the next day.

If you are new to Cooking by the Strings of Your Apron, this means that you use whatever veggies and spices you choose or have on hand, which also means each time the veggies might different, especially when you are in a different season. Ex. Summer I would use zucchini and yellow squashes, bell peppers, scallions, etc. not root veggies.

 

PURIM Hamenstaschen
Note: This year Purim falls on St. Pat’s Day.

PURIM Cookies are called Hamentaschen (shaped like a triangle)   after the villain Hamen (wore a 3-cornered hat resembling a triangle) who planned to kill all the Jews in the area but was foiled by a Jewess, Queen Esther. (This is also Women’s History Month, so Queen Esther is my role model for this month. My Hebrew name is also Esther.)  Since I no longer bake with wheat, I am re-posting the links from when I did use wheat.

Photo from the Internet from Bing Stock Photos

To see the recipes for Hamentaschen, put the word into the Search Box on my Home Page.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Grilled Veggies over Fresh Greens

This dish is one of my cooking-by-the-strings-of-your apron, because you are free to use whatever veggies and greens you choose: mix & match. Also, the veggies can be roasted on an outdoor grill or in your oven on broil.

Utensils: Cutting board & knife, strainer or colander, cookie sheet, platter  or bowl for serving
Prep. Time: 15 minutes
Cooking Time: 10-15 minutes
Categories: Vegan, Gluten Free, Sugar Free (May also qualify as Paleo and Keto)

Note: If cooking in oven, preheat oven on “grill” after you have washed and cut the veggies, since this setting becomes hot quite quickly, at least in my oven.

Ingredients  (Add ones you like and eliminate those you don’t!)

3-4 cups of organic mixed veggies (in season), washed and cut into bite-sized pieces:
cauliflower, red or yellow bell peppers, onion or leek, zucchini, yellow summer squash,
sweet potato slices or delicata squash slices, mushrooms, fennel.

2-3 cups fresh, organic salad greens, such as spring mix

Avocado oil (spray)
Olive oil & lemon juice
Herbs and spices: garlic, ginger, Za’atar, salt & pepper

         Here are the veggies right before putting them in the oven. They shrink when grilled.

Directions

1. As noted above, cut veggies in bite-sized pieces, with harder to cut veggies, like sweet potato, sliced more thinly than quick cooking veggies, such as mushrooms. Toss with avocado oil spray and herbs/spices of your choice.

2. Arrange the cut veggies on a cookie sheet lined with parchment paper or a tray sprayed with some avocado oil.

3. Place veggies in the oven or on the grill and roast until crispy to your taste, turning once or twice so all sides are crispy.

4. While veggies are roasting/grilling, wash and dry the greens and arrange on a platter. Toss with olive oil and lemon and any spices you choose. Remove grilled veggies and place over greens.

Variation: To make this a one dish meal, add some sliced tofu (I slice and then cut triangles) and add to the cookie sheet with veggies. (If you are not a vegetarian, feel free to add some bite-sized pieces of chicken, fish, etc.)

NOTE: These veggies can also be served chilled over greens on a large platter or each person can have a plate of greens and veggies on top, in which case you may need more greens for each platter. I made enough for 2 meals (for me), one with the veggies hot and one with the veggies cold. Both flavorful!

 

Below is a photo from a dish I made in an earlier Zoom cooking class that has only broccoli, carrots, and tofu. However, I steamed the veggies, and grilled the tofu, but you could also grill the broccoli, keeping an eye on it and slicing it thinly enough for it not to be hard when you eat it.

 

 

 

 

 

 

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