Recipe help!

[amber913]

Running out of ideas for the following:

Beets

Zucchini

Cabbage

Kale

What are some of your favorite ways to eat these?

Oh, and we're getting tomatillos this week--HELP!

[staceychev]

Beets: check out the recipe on one of my favorite food blogs for beets with gingered millet. I can't wait to try it.

[kjbrown92]

Beets: boiled, roasted, pickled
zucchini: bake with tomato sauce, ricotta, sausage; boiled; my grandmother used to make a recipe with zucchini, carrots, onions, stuffing, sour cream and cream of mushroom soup, that was fantastic; zucchini souffle; zucchini cake, muffins, bread
cabbage: in soup, sauerkraut, with pork roast (in the slow cooker), slaw (with mayo or viniagrette)
kale: I'm clueless!

[Alyantavid]

Cabbage, I always make coleslaw. I love coleslaw. Dh likes it with roasts so I'd probably make a roast as well.

Zucchini, roasted, stir fried, breaded and fried, grilled, shredded (which you can freeze) to add to anything, fritters.

No clue on the beets and kale, sorry!

[cristeen]

Beets - roast, cool, skin, shred/julienne. Mix with crushed garlic, mayo and chopped toasted walnuts for a lovely salad. If that's too strong for you, they're also typically used (cubed) in a salad of potatoes, pickles, eggs, peas, chicken with a mayo/sour cream dressing.

Zucchini - zucchini casserole:
4 cups shredded zucchini
1 medium onion, chopped
1 c mayo
1 c parmesan cheese (grated) (actually any dry aged cheese would work, I used half parm, half romano)
2 eggs

In a large skillet with a little oil, cook the onions and zucchini with salt and pepper until soft and mostly dry. You're not looking for color, just cooking out the water. Set aside for 5-10 minutes to cool a bit.

Preheat the oven to 350F.

In a bowl, whisk together the mayo, eggs and cheese with a little salt and pepper and a dash of cayenne. Stir in the vegetables mixture. Turn the mixture into a casserole dish. Bake 45-60 minutes, until the top is golden.

Good hot, warm or cold.

Cabbage - sauteed in plenty of butter until it's a pile of mush. It gets sweet and creamy. At that point you can either eat it as is, you can stuff it in something (meat, bread, crepe, pasta, etc.).

Kale - by far my favorite is in fried rice. But coating it in oil and roasting it until it's crispy is also yummy.

tomatillos - Stem/boil them for a couple minutes until they're soft. Cool, peel the husks, pop them in the blender with garlic, jalapeno, onion, salt and a little chicken stock for a lovely salsa/sauce. Goes well on chips, enchiladas, tacos, as a simmer/braise sauce for meat, etc. Pairs beautifully with avocado.

[Magelet]

beets-spinach and breaded, baked goat cheese salad (make beat and spinach salad, dress it, bread the goat cheese rounds, bake em, and put em on top. yum!!! (a million restaurants here do it this way, but its easy to do at home)

cabbage- stir fried in oil, sesame seed oil, and soy sauce, with some fish sauce.-this is good cold too. (makes a great lunch, with a bit of stir fried heart (same recipe as kebobs in NT), and some rice, all cold. perfect for a picnic.) you can of course stir fry in other veggies as well, and eggs, tofu, or meats.
stir fried, (wilted) and added to fried rice
sourkraut
coleslaw
in salad/making up a salad with raisons, carrots, and dressing (and whatever yummy veggies are around) (be sure to press it with salt for a while, this makes it more digestable. same is good with cole slaw.


Kale-steamed with vinegar, oil and salt and pepper
one of my favorites:eggs in a nest but with kale if you have if (chard's good too.) this is a great dish if you want the leaves for something else, and want to use up a dis-proporitional amount of stems.

[WC_hapamama]

I like zucchini as a pizza topping, and use it frequently in stir fries.

Tomatillos, you could always can them as salsa.

[EnviroBecca]

Lots of ways to use kale!

Zucchini Tofu Stir-fry:
1/2 cup soy sauce
1/2 cup juice*
3 cloves garlic, crushed or chopped
1 tsp. powdered ginger
1 Tbsp. honey
1 tsp. oyster sauce (from Asian store—it doesn't contain oysters; it's a sauce for oysters, I guess)
1 pound firm tofu
1-3 zucchini, depending on size
1/2 large or 1 small onion, or 3 green onions
optional additions: 1 red pepper and 1 cup unsalted peanuts, or 1 cup mushrooms and 1 cup cashews

*You can use apple juice, orange juice, white wine, rice vinegar, or cider vinegar. Obviously, which one you choose will affect the flavor of the sauce. If using vinegar, add a little extra honey.

Remove tofu from package and drain off the water. Fold a clean towel around the tofu and squish it to remove as much water as possible. (This helps it to soak up the sauce.)
Mix soy sauce, juice, garlic, ginger, honey, and oyster sauce in a bowl. Cut tofu into bite-size pieces and put it in the sauce. You can do this up to 48 hours ahead of time and leave it, covered, in the fridge.
Start cooking some rice.
Dice onion and cut zucchini (and optional pepper or mushrooms) into bite-size pieces.
Heat some oil in a wok or large skillet. Add onions and stir until slightly browned. Add zucchini and stir until that is slightly browned. Add tofu, sauce, and optional pepper or mushrooms.
Keep it at a high simmer (lots of bubbles), stirring occasionally, 7-10 minutes or until zucchini reaches desired softness. If you like a thick sauce, add some cornstarch dissolved in cold water. Add optional nuts after about 5 minutes.
Serve over rice. Both the tofu and the zucchini soak up the sauce and become fabulously delicious!!


Other ways to use zucchini:
Sautee in olive oil with whatever herbs you have handy (rosemary, parsley, basil, etc.) and serve over pasta or potatoes; I like to dissolve nutritional yeast flakes in the oil and add sunflower seeds on top.
Lightly brown in oil and add to marinara sauce for spaghetti.
Lightly brown in oil with some onions, then break eggs into it and scramble.

[mamadelbosque]

We love zucchini just grilled lightly with a little olive oil, in zucchini bread, or my new favorite way sauted - just heat some live oil in a skillet with a whole bunch of minced garlic, slice the zucchini and then saute in the olive oil with a sprinkling of salt & pepper, flipping a couple times while it cookes till its just barely getting tender. Its DELICIOUS!!!

[YummyYarnAddict]

I put raw kale into homemade hummus. The kids don't complain when I "hide" it that way and it uses up a bunch of kale at once.

The other thing I do with kale is sautee it in olive oil or coconut oil with garlic, tomatoes or roasted red peppers (or just red peppers), and mushrooms. I also do this with spinach, but kale is a bit more of a "kick". My kids like for me to shred raw cheddar cheese on top of this.

I also "wilt" kale and use that in place of lettuce (which I actually don't like) on burgers and other sandwiches.

Shredded kale wilts nicely and blends into "one pot" meals. Tonight we're having ground beef and ground lamb with fresh peas and shredded kale which I'm cooking all together in coconut oil and putting it over gluten free pasta and throwing some red, orange, and yellow bell peppers on top. I'm tossing in a bit of fresh basil and oregano at the end.