Savor and share: Green food

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March brings us both the first day of spring and St. Patrick’s Day, two occasions associated with the color green. Reason enough — or so we thought — for you to send us your favorite green food recipes for the Recipe Box of March 14.

You can post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.) Remember nut recipes for March 7. And it’s not too early to think about pasta recipes for March 21.

Categories: Reader favorites
Joe Stalvey

3 Responses

  1. Eileen Fischer says:

    From Valerie Duguay of Milford:
    Bok Choy “Green Salad”
    Makes 6 to 8 servings
    2 (3-ounce) packages ramen noodle soup mix
    1/2 cup sunflower seeds
    3 tablespoons slivered almonds
    1/2 cup sugar
    1/4 cup olive oil
    1/4 cup cider vinegar
    2 tablespoons soy sauce
    1 head bok choy, shredded
    6 green onions (scallions), sliced thin
    Remove flavor packets from soup mix and reserve for another use. Crumble noodles.
    Combine noodles, sunflower seeds and almonds. Spread on 15- by 10-inch cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until golden brown; set aside.
    Bring sugar, olive oil, cider vinegar and soy sauce to a boil in saucepan over medium heat. Cool.
    Place bok choy and green onions in a large serving bowl. Drizzle with sugar mixture. Add ramen noodle mixture, tossing well. Serve immediately.

    From Mildred Cogliandro of the Riverside section of Greenwich:
    Shamrock Cake
    Makes 12 to 16 servings
    1 package Duncan Hines Deluxe White Cake Mix
    1 (4-serving size) package lemon pudding and pie filling mix
    Few drops of green food coloring
    1 cup flaked coconut
    1 1/4 cups light corn syrup
    2 egg whites
    1/4 teaspoon salt
    1 teaspoon vanilla extract
    Heat oven to 350 degrees. Grease and flour two 8- by 1½- or 9- by 1½-inch round layer pans.
    Prepare, bake and cool cake as directed on package. Chill cooled layers for ease in splitting.
    For filling, cook lemon pudding mix as directed on package for filling. Stir in green food coloring and coconut. Chill well. Split each chilled cake layer into two thin layers and spread filling between them.
    For frosting, heat corn syrup to boiling. Combine egg whites, salt and vanilla extract in large mixer bowl. Beat at high speed until stiff peaks form. Slowly pour in hot syrup and beat until frosting holds shape, about 5 to 7 minutes. Spread frosting on sides and top of cake.
    Decorate top of cake with candy shamrocks, green gumdrops rolled out to form shamrocks or with a circle of green-tinted coconut, if desired.

    From Rose Sagliano of Bridgeport:

    Hot Pepper Jelly
    Makes 6 half-pints
    5 cups sugar
    1 1/2 cups cider vinegar
    3/4 cup seeded green bell pepper, finely chopped
    1/2 cup seeded jalapeno pepper, finely chopped
    1 (6-ounce) bottle liquid fruit pectin
    In a large pot, combine sugar and vinegar and bring to a boil. Add peppers and return to a boil. Stir in pectin and boil for 1 minute.
    Strain liquid through a colander into a large bowl. Pour into hot sterilized jars and seal.

    From Gayle Mimnaugh of New Canaan, this week’s cookbook winner:

    Linguini with Spinach and Red Kidney Beans
    Serves 4
    8 ounces uncooked linguini
    1/2 cup olive oil
    1/2 cup chopped onion
    2 garlic cloves, minced
    1/4 teaspoon red pepper flakes
    1/4 cup water
    1/4 cup chicken boullion granules or 1/4 chicken boullion cube
    1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
    1 (19-ounce) can red kidney beans, rinsed and drained, reserve liquid
    1/4 cup grated Parmesan cheese
    Cook linguini in salted water as directed. In large skillet, heat oil over medium heat. Add onion, garlic and pepper flakes. Cook about 6 minutes, stirring often until onion is softened. Add water and boullion and cook, stirring until boullion is dissolved. Stir in spinach and beans; add bean liquid if mixture seems too dry. Drain linguini; toss with spinach mixture. Sprinkle with Parmesan cheese and serve.

  2. Tomato Soup with Tortellini
    14.5 Ounce Can of Whole Peeled Tomatoes
    32 Ounce Chicken Stock
    2 Cloves Garlic
    1/2 Onion Chopped
    1 Tablespoon Tomato Paste
    1 Tablespoon Sugar
    Salt and Pepper to taste
    9 Ounce Package of Tortellini
    1 Cup Fresh Spinach
    2 Tablespoons Olive Oil

    In large soup pot, drizzle olive oil on medium heat. Add garlic and onion. Sprinkle salt and pepper. Cook until softened. Add tomatoes and cook for about 5 minutes on low heat. Add stock and increase heat to medium. Add tomato paste and sugar. Let cook for 20 minutes. Turn off heat and when cool enough, add to blender/mixer to puree until smooth. Add back to pot and turn up so that soup boils. Add tortellini and cook according to package directions. Add spinach. Serve and enjoy.

  3. Pesto Sauce
    1 cup of Basil Leaves
    2.5 ounces of Pine Nuts
    1/4 cup of Parmesan Cheese
    1 Garlic Clove
    1/4 cup Olive Oil

    Put all the ingredients in a food processor except for the olive oil and chop. Drizzle in the olive oil and continue to puree the mixture. Add salt and pepper to taste. Sauce is ready for use now or can be stored in the freezer.