The Mean Green Recipes

MEAN GREEN PASTA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• For the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente according to the package instructions. Drain and set aside.
• For the pureed greens: Meanwhile, add the spinach, arugula, basil, mint, parsley, red pepper flakes, salt, pepper and garlic to a food processor. With the machine running, drizzle in the olive oil and puree. Stop before the mixture is completely smooth; you want a bit of texture. Set aside.
• For the cheese sauce: Melt the butter in a large pot over medium heat. Sprinkle in the flour and mustard powder, whisking to combine. Cook, whisking constantly, for a minute or so. Pour in the milk, whisking constantly. Cook the sauce until thick and bubbly, 3 to 5 minutes. Whisk in the half-and-half, salt and pepper. Add the Cheddar, fontina and Monterey Jack. Stir until the cheese all melts.
• For the assembly: Butter a 9-by-13-inch baking pan.
• Combine the melted butter, breadcrumbs and parsley in a small bowl.
• Add the cooked penne to the cheese sauce, making sure every noodle is covered in sauce. Next, stir in the pureed greens until barely combined. Pour the pasta mixture into the buttered baking pan and top evenly with the breadcrumbs. Bake until bubbly and golden brown, 20 to 25 minutes.
• If you are serving later, top the assembled casserole with aluminum foil and pop in the freezer. When you are ready to serve, allow it to thaw in the fridge overnight and bake the following day at 350 degrees F until golden brown and cooked through, about 1 hour covered and an additional 15 minutes uncovered.

THE MEAN GREEN

Steps:

• Preheat oven to 350 degrees F.
• In a large pot of boiling water, blanch green beans. Remove to an ice bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch glass baking dish.
• In a large frying pan, over medium-high heat, saute bacon until lightly crispy, remove bacon to a paper towel lined plate to drain. In remaining bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add onions and saute until just starting to caramelize, add in red bell peppers, saute 2 minutes, add in mushrooms and minced shallot and saute for 2 more minutes. Season with the salt, pepper and cayenne. Set aside.
• In a medium saucepan over medium heat, melt butter. When butter is melted, add in flour, all at once and stir vigorously with a wooden spoon until well combined. Continue to stir for 1 minute more. Add in milk 1/2 cup at first, stirring well to combine, then add 1 cup more milk, stir to combine and bring to a simmer, then add final 1/2 cup of milk and stir and simmer until thickened.
• Add in seasonings, combine with green bean mixture and pour into prepared pan. Top with 1 1/2 cups panko crumbs, then reserved bacon, then remainder of panko lightly sprinkled on top.
• Place in oven, set timer for 35 minutes.
• In a medium bowl place buttermilk, onion, and shallots. Let sit 10 minutes, drain well.
• In a medium bowl, combine flour and seasonings. When green beans have been in the oven 25 minutes, in a large frying pan, heat canola oil to 350 degrees F. While oil is heating, dredge drained onion and shallots in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will cook rapidly, 1 minute or less. Turn over if necessary. Remove and drain on paper towels. Let oil heat between batches.
• When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let set 5 minutes before serving.

MEAN GREEN SCRAMBLE

Steps:

• Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
• Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
• Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
• Serve the eggs on top of the tomato slices and garnished with the chives.

MEAN GREEN TURKEY MACHINE

Steps:

• Rinse the turkey. Add the brine to a large container or resealable plastic bag and submerge the turkey. Refrigerate for 8 to 12 hours.
• Rinse and dry the turkey. Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper. Prepare the peppers by arranging them under a low broiler until blackened. Put them in a large bowl and cover with foil until cool enough to handle. Remove the skin, stems and seeds (do not rinse under water) and dice.
• In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes. Add the, garlic, cumin, chopped cilantro and the scallions. Cook for 2 to 3 minutes and season with a little salt and pepper, to taste. Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila. Remove from heat, transfer to a plate, spreading evenly, and allow to cool.
• Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides. Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright. Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing. Trim any extra fat off the body and tuck the wings behind.
• Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan.
• Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours. Remove the turkey from the oven to a cutting board. Tent with aluminum foil and let rest for 15 minutes.
• While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat. Scrape any bits off the bottom and add the chicken stock. Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila. Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste. Strain and hold warm.
• Carve the turkey, arrange on a serving platter and serve with the au jus.

MEAN GREEN SMOOTHIE BOWLS

Steps:

• Place all ingredients except toppings in a blender; cover and process until blended. Pour into chilled bowls; top as desired. Serve immediately.

MEAN GREEN SMOOTHIE

Steps:

• Add the spinach, grapes, tea, kiwi, mint and apples to the bowl of a blender. Blend until smooth, adding water if needed to get the desired consistency. Drink with a straw.

MEAN GREEN JUICE (FOR JUICER)

Steps:

• Wash all ingredients thoroughly.
• Run through juicer and enjoy! Great over ice.