Sunday, May 4, 2008

Food Plans for the Week

We've got some veggies in a holding pattern. Given last night's research I'm motivated to use them up rather than deal with composting. Here's the current plan:
I'm still not so sure about the agretti, but will just try it as a side this week following a recommendation off the Marquita Farm's website:

Agretti sautéed with Lemon Juice, White Wine and Garlic
1 lb. Agretti, root ends removed
2 Tbsp. olive oil
1 large or 2 small shallots, sliced thin
1-2 Tbsp. garlic
Dash red pepper flakes
grated lemon peel from 1 lemon
juice from 1 lemon
½ cup dry white wine
salt and pepper to taste
optional: finely grated hard cheese, e.g. parmesan

Heat the olive oil over medium low heat, add shallots and cook until they begin to soften, about 5 min. Add garlic, lemon peel and red pepper flakes, cook and stir a few minutes more. Add white wine and stir a minute, add agretti, lemon juice, salt and pepper. Continue cooking, stirring occasionally, until agretti is tender – about 8-10 minutes. Serve warm, with grated cheese on top if desired.

Then there's the mixed greens...


  1. I made the Agretti yesterday and loved it. Very simple preparation: olive oil, agretti, chili flakes and pepper (agretti supplies the salt). Wrap in a tortilla (swiss cheese optional) and eat.

    With the mixed green just pretend they're actually something interesting. :) Olive oil + onion/garlic/scallions + chili flakes and almost anything is worth eating! (Mix in an egg and you have an instant breakfast burrito.)

  2. Great idea on the mixed greens. I've never cooked them before -- anything to know? Guessing go lightly...

  3. Yup, go lightly is right. They cook fast, they cook down very quickly, and once their cooked it is easy to throw them into something else (w/eggs, pasta, burrito, etc.).

    You can also chop them and throw them into a soup at the end, say in the last 5 minutes and let them cook in the soup.

    Almost takes longer to wash them than to cook them!