PHS | City Harvest Recipes

Simple, Savory Recipes from City Harvest

SAUTÉED GREENS WITH ONIONS AND PEPPERS

2 bunches of collard greens, kale or chard cut into small pieces
1 medium sized onion
¼-cup olive oil
2-3 cloves of garlic
1 large sweet pepper
Ginger (optional)
Soy sauce or salt to taste
Lemon juice or vinegar (1/8 cup or to taste)
¼-1/2 cup toasted sunflower seeds, pumpkin seeds, or small walnut pieces (optional)

Wash greens thoroughly. Cut into small pieces. Dice onions and garlic, sauté in medium heat in oil, add sweet pepper, ginger and nuts with a little soy sauce or salt. Allow to cook for a few minutes before adding greens. Turn down heat and cover allowing greens to cook into their own steam. Add lemon juice and soy sauce as needed. Serve with rice and beans (or alone).

ZUCCHINI STICKS

Cooking spray
½-cup Italian bread crumbs
2 tablespoons freshly grated or canned parmesan cheese
¼-teaspoon garlic powder
3 medium zucchini
½-cup water or milk
1 cup spaghetti sauce or light ranch dressing

Preheat the oven to 450°F. Spray a cookie sheet with cooking spray. Place bread crumbs, cheese, and garlic powder in a zip-lock bag; shake well to combine. Set aside. Cut each zucchini lengthwise into 8 pieces; cut each piece in half horizontally. Fill a saucer with water or milk. Dip each zucchini stick in water or milk and drop into the bag of crumb mixture. Shake until coated on all sides and place on the coated cookie sheet. Repeat with rest of sticks. Bake for 10 to 15 minutes or until brown and tender. Serve with warm spaghetti sauce or ranch dressing.

SUMMER SQUASH MEDLEY

1 tablespoon virgin olive oil
1 cup zucchini, sliced thin
1 cup yellow summer squash, sliced thin
¼-cup each green and red pepper, sliced thin
½ onion chopped
2 tablespoons water
½-cup grated jack or cheddar cheese
Salt and pepper optional

Heat olive oil to med heat. Add and mix onions, peppers, yellow squash, and zucchini. When sizzling stops (3-4 minutes), add water. Stir again and cook another two minutes. Turn off heat and add cheese to top. Serve when cheese is melted.