Shitakesquashandgreenssoup Recipes

GREEN SHAKSHUKA

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Add the broccoli rabe to a large pot of boiling water and cook for 2 minutes. Drain and set aside.
• Add the tablespoon of olive oil along with the diced onions to a large oven-proof skillet or cast iron pan. Cook on medium heat for about 10 minutes or until the onions become translucent.
• Add the minced garlic and continue cooking for about another minute.
• Cut the par-cooked broccoli rabe into small pieces and stir into the onion and garlic mixture. Cook for a couple of minutes, then stir in the baby spinach leaves. Continue cooking for another couple of minutes, stirring often, until the spinach begins to wilt.
• Stir in the ground cumin, salt, ground black pepper, and milk.
• Make four wells in the mixture and crack an egg into each well, being careful not to break the yolks. Note that it is easier to crack each egg into a small bowl and then transfer to the pan.
• Place the pan with the eggs into the pre-heated oven and cook for 10 to 15 minutes until the eggs are are set to your liking.
• Sprinkle the cooked eggs with a dash of flaky sea salt and a pinch of red pepper flakes.
• Serve with crusty bread or warmed slices of pita or naan .

SAVORY THICK GREENS SOUP

Steps:

• Heat the olive oil in a soup pot over medium heat. Add the leeks and saute until just beginning to wilt, about 1 minute. Add 1/4 cup of water, cover and simmer 10 to 15 minutes or until tender and wilted.
• Add the tomatoes, beans, rice and broth and water.
• Bring the liquid to a boil; season to taste with salt and pepper. Cover the pot and cook gently over low heat until the rice is tender, about 20 minutes.
• Meanwhile stem the spinach and mustard greens, rinse them well and chop coarsely.
• Add them to the pot and simmer 3 to 4 minutes just until tender. Adjust the seasoning and serve very hot as is or float cheese crusts on top if you wish.
• Cheese crusts: slice some lovely good bread on the bias, toast lightly, then top with grated Parmesan or other cheese of choice and melt in toaster oven or broiler.

MUSHROOMS AND GREENS STUFFED SHELLS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mushroom sauce: Melt the butter in a medium pot over medium heat. Add the onion and sauté for 2-3 minutes, until the onion is translucent. Stir in the garlic and cook for 1 minute more, until fragrant. Add the Campbell's® Cream of Mushroom Soup, vegetable stock, lemon juice, thyme, salt, and pepper and whisk until smooth. Bring to a simmer and cook, stirring occasionally, for 3-5 minutes, until the sauce has thickened slightly. Remove the pot from the heat.
• Make the stuffed shells: Heat the olive oil in a large, high-walled skillet over medium-high heat until simmering. Add the mushrooms and cook for 4-5 minutes, until softened and starting to brown. Stir in the kale and cook for another 3-4 minutes, or until reduced in volume and softened. Add the spinach and cook until wilted, 1-2 minutes. Turn off the heat and stir in the salt, 1 cup of the mushroom sauce, the ricotta, and ½ cup Parmesan until well combined. Season with more salt to taste.
• Spread half of the remaining mushroom sauce (about ½ cup) on the bottom of an 8-inch square baking dish.
• Stuff each pasta shell with 1½-2 tablespoons of the filling, then arrange in rows in the baking dish, filling-side up. Drizzle the remaining mushroom sauce on top, then sprinkle with the remaining ½ cup Parmesan cheese.
• Transfer the shells to the oven and bake for 10 minutes, or until the cheese is melted and the sauce is bubbling.
• Turn the broiler on high and broil the shells until the cheese is browned, 1-2 minutes. Remove from the oven and let rest for 2-3 minutes before serving.
• Enjoy!

EASY SHAKSHUKA

Steps:

• Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
• Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

GREEN SQUASH SOUP

Steps:

• Heat olive oil in a Dutch oven or large pot over medium heat. Add leeks and green garlic; cook and stir until tender, about 5 minutes. Add red potatoes, eggplants, and zucchini. Cook uncovered, stirring occasionally, until starting to soften, about 15 minutes.
• Stir kale and lettuce into the Dutch oven until wilted. Pour in water and vegetable bouillon. Bring soup to a boil; simmer, covered, until flavors combine, about 1 hour.
• Blend soup using a hand immersion blender until creamy.

QUICK GOLDEN SQUASH SOUP

Steps:

• In a large saucepan, saute leeks in butter until tender. Stir in the squash, broth, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until squash is tender, 10-15 minutes . Cool slightly. , In a blender, cover and process squash mixture in small batches until smooth; return all to the pan. Bring to a boil. Reduce heat to low. Add cheese; stir until soup is heated through and cheese is melted. Garnish with sour cream and onion.

CAJUN SHRIMP AND GREENS SOUP

Steps:

• Whisk together flour and oil in heavy 6-quart sauce pot over medium-high heat 4 to 5 minutes or until smooth and lightly browned. Stir in Cajun seasoning; cook 1 minute.
• Add tomatoes with juice, thyme and garlic; bring to boil. Reduce heat; simmer 5 minutes. Add salad; cook stirring 1 to 2 minutes. Add shrimp; cook, stirring, until heated through. Season with pepper, to taste.

GREEN SHAKSHUKA

Steps:

• Preheat oven to 325°F. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.
• Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, 1/4 cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.
• Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5-8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20-25 minutes. Top with dill.

SAUTé OF WINTER GREENS AND SHIITAKE MUSHROOMS

Steps:

• Heat 2 tablespoons oil in extra-large skillet over high heat. Add mushrooms; sprinkle with coarse salt and pepper. Sauté until brown, about 10 minutes. Transfer to bowl.
• Pour 1/4 cup broth into same skillet. Add 1/3 of greens. Sprinkle with coarse salt and pepper. Toss until wilted but still bright green, about 2 minutes. Transfer to large strainer set over bowl. Repeat 2 more times with remaining broth and greens. DO AHEAD: Can be made 2 hours ahead. Let mushrooms and greens stand at room temperature. Reserve skillet.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onions. Sauté until beginning to color, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Add greens and mushrooms. Toss to heat through, about 2 minutes. Season with salt and pepper. Transfer to bowl.

SHIITAKE MUSHROOM SOUP

Steps:

• Saute mushrooms and ginger in olive oil until soft and fragrant.
• Add chicken stock and water and bring to a boil.
• Add Soba noodles and boil until soft.
• Lower heat and add spinach, cook until wilted.
• Finally add soy sauce and lime juice to taste.

SHITAKE, SQUASH AND GREENS SOUP

Steps:

• Pour the stock into a large soup pot and bring to a boil.
• Meanwhile, soak the mushrooms in the boiling water for about 1/2 an hour.
• While that's going, peel and seed the sqaush, then cut into 1/2 inch cubes. Add to the boiling stock and lower the heat to simmer.
• Once the mushrooms are tender, squeeze out their excess liquid and add the mushroom liquid to the soup.
• Cut out the woody stems of the mushrooms and then slice the mushrooms into long strips. Add the mushrooms to the soup.
• Add the sliced onions, chopped garlic, soy sauce, sesame oil and rosemary to the pot and let simmer until the squash is tender and the flavor has come together.
• When ready to serve, add the chopped greens and allow them to just wilt and turn bright green in the soup. Ladle into bowls and serve, adding tabasco to taste as necessary.
• For vegan, use vegetable stock.