Oscar Pasta (a variation) and Roasted Root Vegetables

We usually make Oscar Pasta with spinach and nutmeg, but we had a lot of cooking greens and thought we would try this recipe.  It was delicious as were the roasted root veggies.  Both fantastic dishes we would do again.

Pasta with Dark Greens (or Oscar Pasta)
2 pounds mix of broccoli raab, and Braising Greens
Kosher salt
1 pound orechiette, penne or other pasta
1/4 cup extra-virgin olive oil
4 cloves garlic, chopped
Pinch dried red pepper flakes, or to taste
Freshly ground pepper and salt
In a large pot, bring 2 to 3 quarts of water to a boil.While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.When the water comes to a boil, add 1 tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook, stirring constantly with a wooden spoon, just until the garlic begins to color. (Take care not to let it burn or the dish will taste bitter.) Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately with a loaf of the thick-crusted, whole-grain bread. Makes 4 to 6 servings. [I put the cooked greens and other ingredients into the Magic Bullet and pureed them to make a kid-friendly pasta sauce]
* Recipe from Keewaydin Farms.com

Roasted Root Vegetables
3 cups radishes, halved (use watermelon and Spanish Black if available)
2 cups turnips, in 1 inch cubes
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup water or white wine
1 tsp ground black pepper
3 tbs mustard
1 tbs honey
1 tbs tarragon
1 tsp garlic powder
Put Radishes and Turnips in a greased oven pan. Mix all other ingrediens in a bowl and spread on the vegetables, making sure to turn them so they are fully coated. Place pan in oven a 325 degrees for 45 minutes. Turn vegetables every 10 minutes. If dry add 1/4 cup water.
* Recipe from GroupRecipes.com from "legoflamb"

Burgers, Salad and Goat Cheese Chive Potatoes

We got some goat cheese in our farm share last week and had to find a way to incorporate it with some of our vegetables.  These smashed potatoes were wonderful.  We served them with burgers from the grill and a big mixed greens salad.

Allen's Best Burgers

1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)

Smashed Potatoes with Goat Cheese and Chives
Yield: 12 servings (serving size: about 2/3 cup)
3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
* Recipe from Cooking Light

Freezer Spaghetti Sauce

It has been far too long since I've posted something.  Yes, my family is still eating.  We got behind this summer with vacations and have barely been able to keep up with our vegetable farm share.  Most days we look at what veggies need to be eaten (and what can be frozen to use later) and we build a meal around that.  This is one exceptional recipe that we used recently.  Even my picky son, who won't eat "spaghetti & meatballs" with jarred tomato sauce, loved this.

Stephanie's Freezer Spaghetti Sauce
4 onions, chopped
4 cloves garlic, minced
1 green bell pepper, chopped
1/2 cup vegetable oil
16 cups chopped tomatoes
2 tablespoons dried oregano
2 tablespoons dried basil
1/4 cup chopped parsley
1/4 cup white sugar
2 tablespoons salt
3/4 teaspoon ground black pepper
1 (6 ounce) can tomato paste
In a slow cooker saute together the onion, garlic, green pepper, and vegetable oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground black pepper. Cook for 2 to 3 hours on low heat. Stir frequently. Let sauce cool. Pour sauce into quart size freezer containers. Store in freezer. When ready to use sauce, stir in can of tomato paste. [I only did 1/8 c sugar and 1.5 Tbsp sugar, and after having made this with pasta would double the tomato paste]
* Recipe from allrecipes.com by Stephanie Lane