GREENS CUISINE

(Page 3 of 3)

March/April 1981
 
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To prepare a crust for the pie, spread two tablespoons of apricot jam evenly over the bottom of an unbaked pie shell (an eight- or nine-inch whole wheat or wheat germ crust will work best with this recipe). Then pour in the filling and cover it with a top crust. Use your thumb and forefinger to seal the edges of dough all around the pie, prick several air holes in the top with a fork, and bake the French confection for 30 minutes at 375°F. When the crust is golden brown, pull the pie out of the oven . . . dust a little cinnamon on it . . . and serve it piping hot.

RELATED CONTENT

Every gardener knows that a healthy crop of spring greens can be all but overwhelming at times . . . but — using just a bit of imagination and experimentation — you'll be surprised by the delicious fare you can whip up from your early-season bounty. So don't just boil those greens . . . put them into a variety of tasty — and nutritious — dishes!

EDITOR'S NOTE: More hints on greens cookery (and cultivation) can be found in "Great Greens!" in MOTHER NO. 61, page 110. To order this and other back issues, turn to page 148. The Spinach Niçosie recipe is based upon a dessert from The Quick and Easy Vegetarian Cookbook by Ruth Ann Manners and William Manners (copyright © 1978 by the authors). It is reprinted by permission of the publisher, M. Evans and Company, Inc., New York, New York 10017.

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