Everyday Tips When it comes to greens, a salad spinner is an invaluable tool. Fresh, local produce that isn’t washed by mechanical means often needs an extra rinse or two. Achieve this easily with a salad spinner. Then try removing the basket and using it as a colander .Or, use it to quickly and easily dress a salad.
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When it comes to salad dressing - don’t waste your money or health on bottled products. Making your own is less expensive, better for you and just tastes better. Dressings are generally made up of three parts oil, one part acid, salt and your favorite sweet elements (such as honey) and aromatics (like fresh herbs.
Everyday Chef Everyday Chef is a project of the Rutland Area Farm and Food Link (RAFFL) with the support of the James T. Bowse Community Health Trust and the Rutland County Nutrition Coalition. Everyday Chef seeks to inspire participants to cook and eat delicious, nutritious local foods that are in season.
Rutland Area Farm and Food Link www.rutlandfarmandfood.org
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Everyday Chef Greens www.everydaychef.org Rutland Area Farm and Food Link James T. Bowse Community Health Trust • Rutland County Nutrition Coalition
A Guide to Greens 1 Spinach
Taste: sweet Cooking Methods: raw, saute Pairs well with: balsamic, berries, cheese (Feta, cream, ricotta), dairy, eggs, garlic, mushrooms, nutmeg, pine nuts
2 Romaine
(Head Lettuce) Taste: bitter, sweet Cooking Methods: grill, raw Pairs well with: anchovies, avocados, Dijon mustard, eggs, garlic, lemon juice, olive oil, Parmesan cheese, red onions, shallots, vinegar, walnuts
3 Mesclun
(Mixed Baby Lettuce) Taste: bitter, sweet Cooking Methods: raw Pairs well with: basil, goat cheese, chives, lemon, olive oil, pecans, shallots, tarragon, vinaigrette
4 Collard Greens
Taste: bitter Cooking Methods: boil, braise, steam, stir-fry Pairs well with: bacon, blackeyed peas, cider vinegar, onions, salt pork
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6 Kale
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4
7 Swiss Chard
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8
5 Bok Choy
Taste: bitter Cooking Methods: boil, braise, raw, stir-fry Pairs well with: ginger, rice, sesame oil, soy sauce Taste: bitter, sweet Cooking Methods: blanch, boil, braise, saute, steam, stir-fry Pairs well with: chicken stock, garlic, nutmeg, olive oil, onions, pasta, red pepper flakes, roasted meats, thyme, tomatoes
Taste: bitter Cooking Methods: boil, braise, sautĂŠ, steam, stir-fry Pairs well with: bacon, garlic, lemon, onions, mushrooms, pasta, potatoes, red pepper flakes, thyme, vinegar
8 Arugula
Taste: bitter Cooking Methods: braise, raw (salads), saute, soups, wilt Pairs well with: balsamic vinegar, cheese: goat and Parmesan, garlic, lemon juice, olive oil, tomatoes