We get a box of organic produce each week from a nearby farmer. In spring, everything in the box is a "green," and we have found some very creative ways to eat them. This recipe appeared in Gourmet in the early 1990s.
The combination of arugula, feta, garlic and pepper flakes creates a flavor bonanza that's far more than the sum of its parts. A perfect use for tough arugula, since a little cooking tenderizes it without driving out flavor.
Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
Give it the Bass-o-matic treatment in a food processor, then chill and fry. salmon, tuna, amberjack, halibut and other steak-like fish would be fine substitutes for the mahi mahi. Prep time doesn't include the chilling.
I found this recipe when I was researching an article on Spanish food for a food story when the Olympics were in Barcelonoa in 1992. Since then, I've made these so many times, in so many ways. They will accomodate about a zillion variations and still come out delicious. Prep time doesn't include chilling time. I usually prepare the creamed mixture the day or night before.
Purists would probably faint at the blending of French and Russian tradition, but it was delicious and simple, especially since two of the steps use a blender. Make the crepe batter the day or night before for even quicker assembly.
I'm a bad Southerner -- I don't like country music or raisin pie, but this one might change my mind. Recipe from "Famous Dave's Backroads and Side Streets" cookbook, which has some incredible recipes. The baking time seems a little long at that temperature, so if you make it before I do, please include that detail in your review.
Three ingredients and 20 minutes is all it takes to have a year of good-tasting good luck! I serve this every New Year's Day to a grateful family who otherwise turn up their noses at black-eyed peas. The rule is: You have to eat at least 3 peas for a year of good luck.