Plant University Recipes

These recipes were part of family friendly cooking class that was part of Plant University at Katonah Elementary School. Parents and children participated in the class and all attendees tasted what was made.

Mushroom Quesadillas
Serves 4 for a good snack

1 tablespoon Olive Oil
3 cups Cremini or Button Mushrooms, washed and sliced thinly
1 cup Chicken or Vegetable Stock, use as needed
to taste, Salt and Pepper
2 cups Monterey Jack Cheese, grated
4 Flour Tortillas, 10-inch

1.    Heat olive oil in a sauté pan over medium heat.
2.    Add mushrooms and season right away with a generous pinch of salt (this will help the moisture to release from the mushrooms.)
3.    Sauté mushrooms until they release moisture and shrink considerably. If the pan begins to dry, add small amounts of stock to keep mushrooms from sticking or burning. Taste and season mushrooms with salt and pepper. When mushrooms are fully cooked and moisture has evaporated, set aside to cool.
4.    To assembly quesadillas, place tortillas down on the counter. Sprinkle a thin layer of cheese over half of each tortilla. Place a layer of mushrooms on top of the cheese. Place a final layer of cheese over the mushrooms. Fold tortillas in half and press together.
5.    In a lightly oiled non-stick sauté pan, over low-medium heat, warm quesadilla until each side is golden brown and cheese melts. Cut each quesadilla into 4 triangles and serve hot.  

Sautéed Kale with Garlic
Serves 4 as a side dish

1 large bunch Kale
3 cloves Garlic, sliced thinly
1 tablespoon Olive Oil
1/2 cup Chicken or Vegetable stock
Salt and Pepper, to taste

1.    Fill a large bowl with water. Pull the leafy green part of the kale off of the stalk and tear into small pieces. Put into the water. Discard the hard stalks. Lift the leafy greens from the water and set aside (no need to dry).
2.    Heat the olive oil in a large sauté pan over medium heat. Add the sliced garlic and sauté briefly until soft, do not brown or burn. Add all of the greens if possible and the stock. Cover the pan. (If all of the greens don’t fit in the pan, sauté in batches.)
3.    Remove cover when greens are wilted. Season with salt and pepper.
4.    Continue to sauté without lid until greens are tender and most of the liquid has evaporated.
5.    Serve immediately.

Green Beans with Caramelized Onions
Serves 4 as a side dish

2 teaspoons Olive Oil
1 teaspoon Butter
2 large Spanish Onions, sliced thinly with the grain
3 cups Green Beans, ends trimmed
1 tablespoon butter
1/2 cup Chicken or Vegetable stock
Salt and Pepper, to taste

1.    Heat olive oil and butter in a medium size sauté pan on low-medium heat until butter foams.
2.    Add sliced onions and sauté slowly until natural sugars are released and onions caramelize.  This can take up to 20 minutes or more. If the pan begins to get too brown with fond, add a small amount of stock to deglaze. Season with salt and pepper.
3.    In rapidly boiling salted water, blanch green beans for about 3 minutes until tender but not overcooked. Remove and shock in an ice bath to stop the cooking. Remove from ice bath and set aside on paper towels to absorb excess water.
4.    In a large sauté pan over medium heat, a tablespoon of butter. When butter foams, add green beans and toss lightly. Add remaining chicken stock and season with salt and pepper. Heat beans through until liquid mostly evaporates.
5.    Add caramelized onions and toss so distributed.
6.    Serve immediately.

Roasted Broccoli
Serves 4 as a side dish

1 head of Broccoli, cut into florets
1 tablespoon Olive Oil
Salt and pepper, to taste

1.    Preheat oven to 375°F.
2.    Toss broccoli with olive oil and season with salt and pepper.
3.    Spread broccoli evenly on a sheet pan making sure not to crowd the pan.
4.    Roast the broccoli in the oven for 20-30 minutes until tender.
5.    Serve immediately.