Pan Roasted Collards (serves 4-6) by Chef Dannika Stevenson
1-2 bunches of Collards
1/3 onion thinly sliced
1-2 garlic cloves
½ lemon squeezed
4 TB of EVOO
½ tsp sea salt, pepper and seasoning salt
Red Pepper Flakes
Clean the collards but placing them whole is a large pot or bowl or salted cold water for several minutes (this removes grit, dirt or bugs). Remove from water and pat dry. Fold leaf in half and cut the ribs and stems. Stack leaves and slice to desired size. In a large bowl, add garlic, onions and collards and coat w a 2TB of EVOO. Add seasons and mix well. In a large skillet, add remaining EVOO over medium high heat. Add collard mixture and additional seasonings if desired. Stir and cook until they are tender. Remove from heat and serve immediately.
Winter Root Mash (serves 4-6) by Chef Dannika Stevenson
2-3 lbs of mixed root vegetables (ex: potatoes, carrots, yams, parsnips, turnips, onions, garlic)
½ cup vegetable broth
2 TB unsalted butter
Salt and pepper
Garlic and onion salt
Peel and cut vegetables into chunks of same size. In a large pot, cover the vegetables in cold, salted water & bring water to a boil. Cook vegetables until they can be pierced through. Roughly 20-25 minutes. Drain vegetables well & return to pot. Mash vegetables. Add liquid, butter and seasonings. Mash well. Add more seasonings and/or liquid if needed. Add your favorite toppings.
Gullah Island Okra Stew by Chef Tameika Pearson
1/2 to 1lb of Okra cut into 1inch pieces
1 onion chopped
5 cloves of garlic or the whole bulb
2-3 small tomatoes diced
5 cups of chicken broth/ non chicken broth/ vegetable broth
Salt and pepper to taste
Optional: added spices of your choice like thyme, oregano, basil, mixed blends or your everyday go to. If you like heat, use red pepper flakes, Creole or Cajun seasoning
Carrot Hummus
Chef Dannika Stevenson
Ingredients
- 3 medium carrots peeled, rinsed and chopped
- 2 cans white or garbanzo beans rinsed and drained
- 2 tbsp extra virgin olive oil
- 1/4 cup water
- 1/2 lemon juiced
- 3 garlic cloves minced
- 1/2 tsp sea salt
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1-2 Basil stems for garnish
Instructions
- Add the carrots, beans, water, olive oil, lemon juice, garlic and seasonings in a food processor. Process until smooth and creamy. If needed, add additional water to thin out the hummus and or seasonings to taste preference.
- Garnish with basil. Served with favorite cheese, crackers, breads and fresh cut veggies. Store covered in the refrigerator.
SWISS CHARD THREE WAYS by Chef Jennifer Tidwell of Jenuine Cuisines
Easy Swiss Chard Recipe
Prep time: 5 minutes Cook time: 15 minutes Yield: Serves 2-4
INGREDIENTS
1 large bunch of fresh Swiss chard
2 tablespoons extra virgin olive oil
1 clove garlic, sliced
salt and pepper to taste
1/4 teaspoon of whole coriander seeds (optional)
METHOD
1 Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.
Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, salt and pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.
If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.
Serve immediately.
Garlicky Onion Sauteed Swiss Chard
INGREDIENTS
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
6 garlic cloves, finely chopped
salt and pepper (look in recipe for amounts)
Pinch of red pepper flakes (optional)
METHOD
1 Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
2 Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt, 1/4 teaspoon pepper and pepper flakes, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Cooks’ notes:
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
Simple Swiss Chard
Prep: 10 m Cook: 10 m Ready In: 20 m
INGREDIENTS
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste
DIRECTIONS
1 Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
Kaleberry Salad (serves 2)
1/2 bunch kale, stems removed, washed, dried and chopped
½ cup blueberries or strawberries, rinsed
¼ cup crumbled feta cheese
2-3 TB chopped nuts (pecans, walnuts, almonds)
1 mini cucumber, rinsed and diced
1-2 TB EVOO
Dressing
1/4 cup EVOO
1 TB vinegar (any type: balsamic, red)
1-2 TB Honey
1/4 tsp salt
Place chopped kale in large bowl. Pour a little olive oil in your hands and work your way through the kale until they darken in color and soften. Combine with berries, nuts, and cucumber. Top with cheese.
For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Enjoy!
Leftover dressing can be kept tightly sealed in the fridge for several days.
SPINACH AND ASPARAGUS FRITTATA
3 TB UNSALTED BUTTER
1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED, CUT DIAGONALLY
1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED
1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH
INSTRUCTIONS
Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring
occasionally until soften. Add asparagus and stir for 3-4 minutes.
In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.
Recipe by Dannika Stevenson
Sip.Savor.Soul., LLC
STUFFED CHICKEN BREAST WITH SMOKED GOUDA AND ASPARAGUS
1 PKG OF 4-5 CHICKEN BREASTS, SKINLESS & BONELESS
1 BUNCHED ASPARAGUS, RINSED AND ENDS TRIMMED
2 LEMONS, HALVED
1 PKG OF SMOKED GOUDA SLICES
4 TB UNSALTED BUTTER
SEA SALT FOR TASTE
CRACKED BLACK PEPPER FOR TASTE
1-2 TSP PAPRIKA, GRANULATED GARLIC AND ONION POWDER
2 TSP PARSLEY, MINSED FOR GARNISH
INSTRUCTIONS
Pre Heat Oven 375
Cut the thick side of each chicken downwardly in the shape of a butterfly and lay on sheet pan.
Squeeze half lemon and season inside with salt and pepper.
Add one slice of gouda cheese and three asparagus spears to each chicken breast. Fold
chicken breast over and close with a few toothpicks diagonally. Season chicken on both sides.
In a large sauté pan on medium heat, add olive oil and 2 TB of butter. Sear chicken 5-7
minutes on one side and add 2 TB butter and flip over. Sear other side for same time.
Transfer pan to oven and cook for 20-25 minutes until cooked thoroughly. With a meat
thermometer, chicken should reach 165 degrees for doneness.
Remove toothpicks. Baste chicken with sauce from pan. Garnished with Parsley. Serve with side favorites.
Dannika Stevenson Sip.Savor.Soul. LLC
ZUCCHINI BREAD
3 eggs
1 c. vegetable oil
2 c. sugar
2 c. zucchini, grated and drained
1 t. vanilla
3 ½ c. all purpose flour
½ t. salt
2 t. baking soda
½ t. nutmeg
½ t. cinnamon
1 c. walnuts or chocolate chips, optional
Preheat oven to 350. Grease and flour 2 loaf pans.
Mix eggs, oil, sugar and vanilla. Stir in zucchini.
Mix together flour, salt and baking soda, nutmeg and cinnamon then add to zucchini mixture.
Pour into prepared loaf pans and bake for 45-50 minutes or until a knife inserted in the center comes out clean