recipes

EVIL JUNGLE SOUP

  • * 3 stalks lemon grass, cut into 1" pieces
  • * 4-inch piece of fresh ginger, cut into rounds
  • * 4 cloves garlic, cut into halves
  • * 8 cups chicken stock
  • * 1 garnet yam, peeled, cut in 1-1/2" cubes
  • * 1 onion, diced
  • * 2 chicken breasts, boneless, skinless, sliced
  • * 3 handfuls fresh spinach
  • * 1 handful basil leaves
  • * 2 to 4 jalapeno peppers, seeded, chopped

Simmer the stock with the lemon grass, ginger, and garlic for 40 minutes and strain. Add the yam and cook for 10 minutes. Add the chicken and the vegetables and simmer until the yams are soft, about 25 minutes.
Makes 8 servings.


LINGUINE WITH SWISS CHARD AND WALNUTS

  • * 1-1/2 cups shelled walnuts, chopped
  • * 2 pounds Swiss chard, washed
  • * 4 tablespoons olive oil
  • * 5 shallots, minced
  • * 4 garlic cloves, minced
  • * Salt and pepper
  • * 1 pound linguine, cooked according to package directions
  • * 1/4 pound Jack cheese, grated

Place walnuts in a large skillet and toast over medium heat for about ten minutes. Set aside. Trim the chard, discarding tough stems and coarsely chopping the leaves. Heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook about ten minutes until soft. Add the chard and season with salt and pepper to taste. Cook until leaves have wilted. Meanwhile, cook the pasta and drain, reserving 1-1/4 cup of the cooking water. Add the pasta and liquid to the chard mixture. Stir in cheese and walnuts and serve.
Serves 6

Caldo Verde

 1 pound hot Italian sausage

1 large onion, chopped

3 cloves garlic, minced

2 large potatoes, diced

2 celery stalks, chopped

1 pound kale, coarsely chopped

6 cups chicken broth

1 tablespoon Balsamic vinegar

3-4 whole canned tomatoes, chopped

Freshly grated cheese

Cook sausage in a soup pot for about 2 minutes. Add the onion, garlic, potatoes, celery and kale and cook for about 5 minutes. Stir in the broth, vinegar. Bring to a boil and cook for about 45 minutes. Stir in the tomatoes and cook for additional 15 minutes. Ladle into bowls and grate the cheese over the top. Serves 4-6