The Mean Green Recipes

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.

Steps:

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

Steps:

• Cook the pasta in boiling salted water according to the package instructions.
• Meanwhile, place a skillet over medium-high heat and add the butter. When the butter has melted, add the chiles, garlic, onion and jalapeno. Cook, stirring occasionally, for 3 minutes to start softening the onions. Add the cilantro, broth and wine. Turn up the heat and cook for 3 minutes until the sauce has boiled and reduced slightly.
• Drain the pasta and stir it into the sauce. Add the cream, then the Monterey Jack. Stir to coat the pasta and add salt and pepper. When the cheese has melted into the sauce and everything is combined, serve with a sprinkle of cilantro.

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.

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.

Steps:

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