Welcome to the Farmer's Table. Our CSA members receive weekly newsletters which include updates on the farm happenings as well as suggested recipes that reflect their harvest. See below for some recipes from the 2012 season.
Recipes from our newsletters 9/22 and 9/29
Scallion and Ginger Pancakes
from food network.com
- 1 1/2 cups cake flour
- 1/2 cup all-purpose flour, plus additional if needed
- 1 teaspoon kosher salt
- 2 tablespoons canola oil
- 1 cup boiling water
- 2 bunches scallions, green and white parts both, sliced into thin rounds
- 6 tablespoons soy sauce
- 2 tablespoons sesame oil
- 2 teaspoons red wine vinegar
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, peeled and grated
- Canola oil, for frying the pancakes
For the pancake batter: Sift together the cake flour, all-purpose flour and salt over a medium bowl. Stir in the canola oil and boiling water. Use your hands to work the dough into a smooth ball. It should be fairly firm. If it isn't, stir in some additional flour. Turn the dough onto a flat surface and flatten it with the palm of your hand until about 1-inch thick. Wrap in plastic wrap and allow it to rest in the fridge while you make the dressing and heat the oil.
For the vinaigrette: In a medium bowl, whisk together the soy sauce, sesame oil, red wine vinegar, ginger and garlic. Taste for seasoning.
To roll the dough: Lightly flour a flat surface and divide the dough into four parts. Use a rolling pin to roll out the first piece. When about 1/4-inch thick, sprinkle with scallions and fold the dough in half so the scallions are hidden inside. Roll thin again and cut into rounds using a glass (or round cookie cutter) about 2 inches in diameter. Transfer the rounds to a baking sheet fitted with parchment paper.
To cook and serve: In a large saute pan, heat 1/4-inch canola oil. Prepare a baking sheet fitted with a kitchen towel to drain the pancakes as they cook. When the oil smokes ever so slightly, use a pair of tongs or spoon to lower a few of the rounds into the oil. Fry for a minute on one side and then another on the second side. Use a slotted spoon or metal spatula to remove the pancakes and drain them on the kitchen towel. Sprinkle with remaining scallions and serve with the dressing on the side for dipping. Alternatively, drizzle the dressing over the pancakes. Serve immediately.
Cook's Note: While I firmly believe most foods taste better after a few moments of sitting, this recipe is not. Fry them when everything else is ready and you are really ready to serve them.
1 bunch of kale
A handful of parsley
A handful of cilantro
2 cloves of garlic
2 small jalapenos
3 tbsps of red wine vinegar
2 tbsps of olive oil (preferably basil oil)
1 tbsp of lemon juice
A few dashes of crushed red pepper
Salt and pepper
De-rib the kale and coarsely chop. Blanch kale. (I suppose you could omit this step but since I was using the Red Russian, I wanted to soften it some.) Let cool and squeeze out as much excess water as you can. Then add to food processor and puree. Add jalapenos and pulse. Then add parsley, cilantro, garlic, red pepper, vinegar, oil and lemon juice. Sprinkle with salt and pepper. Puree until workable. Taste and add more oil or lemon juice if needed. (Note: this is the same as a pesto but with vinegar and no cheese.)
Summertime Succotash Recipe
from Alicia Silverstone's The Kind Diet
1tsp olive oil
1 cup diced red onion
1 garlic clove minced
1 10oz package frozen lima beans, thawed
1 cup fresh corn
1 cup cherry tomatoes, halved
2 tbsp chopped fresh parsley
2 tbsp chopped fresh basil
1 tbsp white or red balsamic vinegar
Heat the butter and oil together in a large skillet over medium-high heat. Add the onion and saute for 5-7mins or until the onion begins to brown. Add the garlic, and cook 1 minute longer. Stir in the lima beans, and saute for 5 mins. Add the corn and tomatoes and saute 1 minute longer or until just heated through. You don't want the tomatoes to collapse and releace their juices. Remove from the heat, and stir in parsley, basil and vinegar. Serve warm or chilled.
Note- If you still have leftover green beans from the past couple of weeks you could always throw them in to this dish. Just rinse, cut off ends, blanch and chop into bite-sized pieces.
Moroccan Cooked Tomato and Green Pepper Salad (Tatouka)
- 6 ripe fresh tomatoes (peeled, seeded and chopped)
- 2 or 3 large fresh green peppers (roasted, peeled, seeded and chopped)
- 3 large cloves of garlic, finely chopped or pressed
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon paprika
- 2 teaspoons cumin
- pinch of cayenne or red pepper (optional)
- 1/3 cup olive oil
Mix all ingredients in a large frying pan. Cook over medium to medium-high heat, stirring occasionally, for about 20 minutes, or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning.
Smash the softened tomatoes with a spoon, and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point the salad should be well-blended and can be stirred away from the sides of the pan.
Serve taktouka warm or cold with crusty bread for scooping up the salad.
Fresh Pumpkin Butter for the Slow Cooker
1 cup white sugar
2 tablespoons ground cinnamon
1 tablespoon ground cloves
1/2 teaspoon ground allspice
1 (5 pound) fresh pumpkin - seeded, peeled, and cut into 2-inch cubes
Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.
Recipes from newsletters 9/09 and 9/15
Asian Fried Eggs with Chillies
adapted from Jamie Oliver
groundnut oil for deep frying
3 garlic cloves, thinly sliced
2 red chillies, thinly sliced
4 shallots, thinly sliced
a handful of fresh coriander, chopped
a handful of roasted peanuts
2 tbsp fish sauce
3 tbsp grated palm sugar
3 tbsp tamarind puree
Place the eggs in a sauce pan of cold water, bring to the boil and cook for 4 mins, until they're just hard. Drain, cool the eggs in cold water then peel and set aside in the same water.
Pour a small glug of oil into a large pan and slowly heat. Meanwhile, put all the dressing ingredients in a small pan and gently cook, stirring, until the sugar dissolves. Set aside to cool.
The oil is hot enough when a piece of bread turns brown in about 3 mins. Deep-fry the garlic, chillies and shallots until golden. Remove with a slotted spoon and drain on paper towel.
Pat the eggs dry with paper towel. Using a spoon, slide them into the oil one at a time. Deep fry for 6-8 mins or until golden. Remove with a slotted spoon and and drain on paper towel.
Slice the eggs in half and arrange on a plate. Spoon over the dressing, crispy garlic, chillies and shallots, then top with the coriander and peanuts. Serve immediately.
Roll up the kale leaves tightly (cut out thick stems first), then curl into wafer thin strips as they do in Portugal, where this soup is eated on a daily basis.
5 tbsp olive oil
1 large onion
2 garlic cloves, chopped
1.5 lbs potatoes diced
10.5 oz kale shredded finely
5 oz chorizo, sliced
paprika to taste
olive oil and corn bread to serve
Heat 4 tbsp of the olive oil in a heavy saucepan over a medium heat and fry the onion and garlic for 5 minutes or until they begin to soften. Stir in the potatoes, season with salt and cook for 5 minutes. Add 1.25 litres (just slightly over 5 cups) of water and simmer for 20 mins or until the potatoes are soft. Mash the potatoes into a smooth puree. Add the kale and simmer for 5 mins.
Meanwhile, heat the remaining oil in a frying pan over medium heat and fry the chorizo, sprinkling paprika over it for 3-4 mins. Add the chorizo to the soup, then ladle into bowls and season with black pepper. Serve with a swirl of the olive oil and slice of cornbread.
Mexican Sweet Corn Salad
Serves 3-4 as a side
2 corn cobs
1/2 green pepper, deseeded
1/2 red pepper, deseeded
4 spring onions, trimmed
1/2 green chilli
1/2 bunch of cilantro and mint, leaves picked.
1 tbsp olive oil
juice of 1 lime
Cook the corn in salted boiling water for 4-5 mins until just tender. Drain and leave to cool slightly.
Finely chop the peppers, spring onions, chilli, cilantro and mint and place in a bowl. Slice the kernals from the cobs and add to the bowl with the rest of the ingredients. Season, drizzle with the oil and lime juice and toss well.
Smoke-Roasted Bell Peppers Stuffed With Garden Vegetables
Mastering the Grill by Andrew Schloss and David Joachim
Makes 8 small servings
2 medium red bell peppers
3 medium mixed bell peppers (orange, yellow, green)
3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper
3 tablespoons butter
1 onion, finely chopped
2 cloves garlic, minced
1 medium zucchini, cut into 1/4-inch dice
1 medium yellow squash, cut into 1/4-inch dice
2 cups fresh or frozen corn kernels (from 3 to 4 ears of corn; for extra flavor, once you’ve cut the kernels off, use the dull side of your knife blade to scrape the remaining corn and juices, or “milk” from the cob)
1 medium tomato, seeded and cut into 1/4-inch dice
2 tablespoons chopped fresh herbs (such as parley, oregano, basil or a mix)
1/4 cup plain dried breadcrumbs
Oil for coating grill grate
2 tablespoons grates Parmesan cheese (optional)
If using a gas grill: Use indirect heat on medium (325° to 350°F), a 2- to 4-burner grill-middle burner(s) off, or a 2-burner grill with 1 side off and a clean, oiled grate.
If using a charcoal grill: Indirect heat, medium ash, split charcoal bed (about 2 dozen coals per side) with a clean, oiled grate on medium setting
1. Heat the grill as directed. Soak 2 cups of apple or oak wood chips or chunks in water for one hour.
2. Seed, core and cut one of the red bell peppers into 1/4-inch dice. Cut the remaining bell peppers in half lengthwise right through the stem, leaving a bit of stem attached to each half. Cut out the cores, seeds, and ribs from the interiors of the peppers, leaving the stem intact. Sprinkle the insides of the peppers with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Melt the butter in a large skillet over medium heat. Add the onion and saute until almost tender, about 4 minutes. Add the garlic, chopped bell pepper, zucchini and yellow squash. Saute the vegetables until crisp-tender, about 4 minutes. Stir in the corn and tomato and cook until heated through, 1 to 2 minutes. Stir in herbs, breadcrumbs, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir until the breadcrumbs soak up most of the liquid in the pan. Remove from the heat and spoon the filling equally into the pepper cavities.
4. When the grill is hot, put the soaked wood chips or chunks over the coal on both sides of the grill. If using gas, put the wood chips in a smoker box or in a perforated foil packet directly over one of the heated burners.
5. Brush the grill grate and coat it with oil. Put the stuffed peppers over the unheated part of the grill, cover, and cook until just tender 20 to 30 minutes. If your grill has a temperature gauge, it should stay around 350ÂºF.
6. Remove the peppers to a large serving platter. Sprinkle with the Parmesan (if using) and serve.
Recipes from August 26th/27th newsletters
Beetroot with walnuts and cumin
75 g walnuts
1 tsp cumin seeds
a good handful of parsley chopped
juice of 1 small orange
a squeeze of lemon juice
2 tbsp olive oil or rapeseed oil
sea salt and freshly ground black pepper
To finish: optional
2 tbsp plain full fat yoghurt
a little more toasted and roughly bashed cumin
a pinch of hot smoked paprika
Heat a dry frying pan over a medium heat and add the walnuts. Toast gently for a few minutes, tossing often, until they smell toasted and are coloring in a dew places. Tip into a mortar. Put the cumin seeds into the fying pan and toast gently for 1 minute, tossing a few times, just until they start to release their scent. Top o to a plae to stop them cooking further.
Peel the beets and grate coarsely or cut into julienne with a mandoline. Put into a bowl. Add the parsley, orange juice and a squeeze of lemon juice, 1tbsp rapeseed oil or olive oil and some salt and pepper. Give it a good mix, taste and adjust the seasoning. Ideally leave for 20 mins or so- the dressing will lightly marinate and tenderize the beets.
Spread the beets in a dish or on a plate. Bash the walnuts, roughly with the pestle and mortar and scatter over the beets. Tip the cumin seeds into the mortar and give them a rough bashing too, then scatter over the salad.
Finish with another trickle of oil and if you like, dot with blobs of yogurt, sprinkling with some more cumin and a pinch of paprika.
by Hugh Fearnly Whittingstall
1 litre vegetable stock
50 g butter
2 tblsp olive oil
1 onion finely chopped
1 garlic clove finely chopped
a few sprigs of thyme, leaves only chopped
2-3 med leeks, trimmed and washed
150g kale or spring greens
300 g pearled spelt or pearl barley
125 ml dry white wine
50 g hard goats chees, parmesan or other well flavoured hard cheese
sea salt and freshly ground pepper
Heat the stock in a saucepan and keep it at a low simmer over a very low heat.
Heat about half the butter and 1 tblsp oil in a large saucepan over a medium heat. Add the onion, garlic and thyme and sweat gently for about 10 mins, until the onion is soft.
In the meantime, cut the leeks on the diagonal into 2 cm thick slices. Remove the tough stems from the kale or greens and shred the leaves.
Stir the spelt (or barley) through the softened onions and cook gently for a minute or two. Add the wine and let it bubble until all the liquid is absorbed.
Now start adding the stock, about a quarter at a time, as you would for a risotto, stirring often and letting each addition be absorbed before you add the next. It should take about 25 mins for the spelt (or a bit longer for the barley) to cook to a tender texture with a hint of bite still in the grains.
While the spelt (or barley) is cooking, sweat the leeks in the remaining oil and butter in a small frying pan over a medium heat, tossing and stirring occassionally, until tender, but retaining a slight bite. Lightly steam the kale or wilt in a saucepan with a little water, for 3-4 mins, until just tender. Drain if necessary.
Take the finished speltotto off the heat and stir through the leeks, kale or greens and grated cheese. Add salt and pepper to taste. Serve topped with extra cheese, a grinding of pepper and a final trickle of oil.
Thai Style Corn on the cob
from the Arrows Cookbook
6 ears corn shucked
1/2 cup canned unsweetened coconut milk
3 tbsp clarified butter (melted)
1 tsp freshly ground black pepper
6 sturdy bamboo chopsticks or plain old skewers
In a large pot bring 2 quarts of water and 1 tbsp salt to a boil. Add the corn, cook for 3 mins and drain. Toss the corn in a bowl with the coconut milk, the butter, 1 tbsp salt and the pepper. Start a charcoal grill or gas grill and using an ice pick, awl or sturdy knife make a 1 1/2 inch deep hole in the stalk end of each ear and insert chopstick. Grill the corn, turning it regularly so as not to burn it, for 2 to 4 mins until lightly browned. Serve at once.
Recipes from Newsletters August 15th
Twice we've incorporated tahini into our recipes this week, that way it will be worth the purchase! I love to play around with interesting hummous recipes, here's one that uses carrots! Serves four to six.
500g carrots, peeled and cut into 4-5cm chunks
4 large garlic cloves, bashed
2 tbsp olive oil or rapeseed oil
1 small orange, juiced, zest finely grated
Juice of ½ lemon
3 tbsp tahini (sesame seed paste)
Sea salt and freshly ground black pepper
Heat the oven to 400F. Put the carrots, garlic and oil in a roasting tin, season and roast for 30-35 minutes, giving the carrots a good stir halfway through, until tender and starting to caramelise at the edges. Remove from the oven and leave to cool slightly. Tip the carrots into a food processor. Squeeze the garlic cloves out of their skins and put these in, too, along with any oil from the tin. Add the orange zest and juice, lemon juice, tahini and some salt and pepper, and process to a coarse purée. Add more lemon juice and seasoning as necessary. Serve the hummus warm or at room temperature, with crudités or warm pitta bread or flatbreads.
Tahini dressed zucchini and green bean salad
for the tahini dressing:
1/2 garlic clove, crushed with a little course sea salt
2 tbsp light tahini (stir jar well first)
finely grated zest and juice of 1 lemon
juice of 1/2 orange
1/2 tsp runny honey
2 tbsp olive oil
sea salt and freshly ground black pepper
For the salad:
2 tbsp olive oil
3 med zucchini sliced into 3 mm rounds and/or yellow squash
juice of 1/2 lemon
1 red chilli, deseeded and finely chopped
about 125 g green beans trimmed
4 good handfuls of salad leaves
12-18 oven dried tomatoes
a handful of mint, finely shredded
To make the tahini dressing, put the crushed garlic into a small bowl with the tahini, lemon zest and juice, orange juice, honey and a grind of black pepper, stir well. The dressing may thicken but don't worry, just thin down by whisking in a little water one tablespoon at a time until you get a creamy trickling consistency. Finally, gently stir in the olive oil, add salt and pepper if needed to taste. The dressing is now ready to use.
For the salad, heat the olive oil in a large non stick frying pan in fairly high heat, cook the zucchini slices in batches tossing them occassionaly for a few minutes until tender and brown on both sides, transferring them to a bowl once cooked. When the zucchini is all cooked season generously with salt and pepper, add the lemon juice and chilli and toss together well.
Bring a pan of salted water to the boil, tip in the beans, return to the boil and blanch for one minute. Drain then dunk in cold water to refresh. Drain again, pat dry with a clean tea towel and toss the beans with the zucchini. To assemble the salad, spread salad leaves in a large shallow serving bowl and scatter over the dressed zucchini and beans, tomatoes and shredded mint. Trickle the tahini dressing over the whole of it and serve.
DIY "Pot" Noodles
adapted from Hugh Fearnley Whittingstall
1 nest of thin, quick egg noodles can also use rice noodles.
1 tsp vegetable bouillon powder or 1/4 veg stock cube
a good pinch of soft brown sugar
1 small carrot, peeled and very thinly sliced or cut into fine julienne
3-4 spring onions trimmed and finely sliced
6 green beans cut into small pieces
1 leaf of greens ie. cabbage or a couple leaves of kale or chard stems removed, finely shredded.
1/2 tsp finely grated ginger
1/2tsp garlic clove, grated
1/4 red or green chilli, deseeded and finely chopped
2 tsp soy sauce
juice of 1/2 lime
Put all the ingredients except the soy sauce and lime in a "pot" a glass ball jar or a sealable, heatproof jar such as a kilner is ideal. Pour boiling water over ingredients presseing ingredients down. Cover and leave for 8-10 mins, stirring once or twice then add soy sauce and lime juice to taste and eat.
Recipes from Newsletters July 19th and 26th
Beet Hummus Recipe
sourced from Simplyrecipes.com
1/2 pound beets (about 4 medium sized beets), scrubbed clean, cooked, peeled, and cubed*
2 Tbsp tahini sesame seed paste
5 Tbsp lemon juice
1 small clove garlic, chopped
1 Tbsp ground cumin
1 Tbsp lemon zest (zest from approx. 2 lemons)
Generous pinch of sea salt or Kosher salt
Fresh ground pepper to taste
*To cook the beets, cut off any tops, scrub the roots clean, put them in a covered dish with about 1/4-inch of water in a 375°F oven, and cook until easily penetrated with a knife or fork. Alternatively, cover with water in a saucepan and simmer until tender, about 1/2 hour. Peel once they have cooled.
Place all ingredients in a food processor (or blender) and pulse until smooth. Taste and adjust seasonings and ingredients as desired.
Chill and store in the refrigerator for up to 3 days or freeze for longer storage.
Eat with pita chips, or with sliced cucumber or celery, or on a crostini with goat cheese and shaved mint.
Makes 2 cups.
Roasted Beets with Balsamic Glaze Recipe
sourced from Simplyrecipes.com
2 pounds red beets, medium sized, scrubbed clean, green tops removed
1/2 cup balsamic vinegar
2 teaspoons sugar
1 teaspoon grated orange zest
Freshly ground black pepper
Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
Italian style greens
6 big handfuls of mixed greens, leaves and herbs (can be cabbage, chard, arugula, lettuces etc).
2 cloves of garlic, peeled and sliced
sea salt and freshly ground black pepper
extra virgin olive oil
juice of 1 lemon
Blanch the cabbage leaves and chard to perfection in a pot of salted boiling water for a couple of minutes, then drain in a colander and leave to cool down a little. Put a couple of good lugs of olive oil into a large frying pan or casserole type dish and add the sliced garlic. As soon as it starts to take on the smallest amount of colour, throw in your salad leaves then the cabbage and Swiss chard. Cook on a medium heat for about 4 to 5 minutes, moving the greens around the pan with a spoon or a pair of tongs, then add your herbs and cook for a further minute. Remove from the heat and season carefully to taste with salt and pepper, some good-quality extra virgin olive oil and enough lemon juice to give it a little kick.
Savory Tarte Tatin
6oz zucchini sliced (can also add yellow squash)
1 red onion cut into wedges
8 oz mushrooms (button) halved
1 garlic clove
1 sprig fresh rosemary chopped
1 tbsp olive oil
1 tsp balsamic vinegar
6oz small tomatoes halved
2 tsp plain white flour for rolling
6oz puff pastry
salt and freshly ground pepper
Preheat the oven to 400 degrees. Mix together the zucchini, red onion, mushrooms, garlic, rosemary, olive oil, balsamic vinegar and seasoning. Arrange them on a non stick baking sheet lined with baking parchment and roast for 15 mins. Remove the veggies from the oven. Arrange all the veggies including the tomatoes, on the base of an 8 in non stick frying pan or cake tin. Roll out the pasty on a lightly floured surface to make a 9 in circle. Lay the pastry over the veggies, tucking in the edges all the way round. Bake the tart in the oven for 20 mins until the pastry is well risen and golden. Carefully run a round baded knife around the ege of the pan or tin. Put a large plate over the top and turn the pan upside down so the tart drops on to the plate. Cut and serve.
Zucchini Walnut and Peccorino Cheese Fettuccine
from Bon Appetite
2 1/2 pounds small zucchini, untrimmed
1 teaspoon fleur de sel or coarse kosher salt
2 garlic cloves, pressed
2 anchovy fillets, minced (about 1 tablespoon)
1/2 teaspoon (scant) dried crushed red pepper
1 pound fettuccine
1/3 cup extra-virgin olive oil plus additional for serving
3/4 cup walnuts, toasted, coarsely chopped
1 cup freshly grated Pecorino Romano cheese, divided
1/2 cup (packed) thinly sliced fresh basil1/4 cup (packed) chopped fresh mint
Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.
Recipes from Newsletters July 5th 2012
Beet, Beet Greens, Feta, Dill and Quinoa salad
4 beets with the greens attached
3 cloves of garlic, minced
2 tsp olive oil
½ red onion, diced
1 tsp apple cider vinegar
1 cup of cooked quinoa
2 tbsp fresh chopped dill
1.5 ounces feta cheese, crumbled
Salt and pepper to taste
Pre-heat oven to 375.
Peel beets and cut them into small bite-sized pieces. Toss beets with one teaspoon of olive oil, garlic, salt and pepper.
Place beets on a rimmed baking sheet and pop in the oven for thirty minutes or until the beets are fork tender.
While the beats are cooking, heat remaining olive oil in a nonstick sauté pan over a medium high heat. Reserve 2 tbsp of onion and set aside. Toss the remainder of the onion into the oil and cook for about five minutes or until the onions are tender.
Stir in beet greens and apple cider vinegar. Allow to cook until the greens are just wilted – this will only take a minute or so.
Allow everything to cool a bit before assembling the salad.
In a large bowl combine the two tablespoons of raw onion that you reserved earlier with dill, beet greens, roasted beets, and quinoa. Season with salt and pepper.
Gently toss in the feta cheese and serve. Enjoy!
Raw Kale and Walnut Pesto
1/2 cup chopped walnuts
3 fat cloves of garlic (4 if there not fat!)
1/3 cup freshly grated Parmigiano-Reggiano
1 bunch raw kale, stems removed, coarsely chopped (about 1/2lb)
1/4 cup extra virgin olive oil
2 tbsp water
Juice of ½ a lemon
Salt and pepper to taste (don’t be stingy w/ the salt)
Combine the walnuts, garlic, and Parmigiano-Reggiano in a food processor and pulse repeatedly until all ingredients are coarsely chopped.
Add the kale, olive oil, water, and lemon juice and pulse again until you’ve got a nice, thick paste. If necessary, add a bit more water or olive oil to loosen it up.
Season with salt and pepper to taste, making sure to give one last mix. Enjoy!
Makes about 1 ¼ cups
Garlic Chicken and Chard Burritos (makes 2 burritos)
1 bunch of Swiss chard, stemmed and cleaned
3 cloves of garlic, chopped up
2 tsp olive oil
Salt and pepper to taste
2 whole grain tortillas
8 oz shredded chicken
2 tbsp shredded cheese
Cut chard leaves into thin ribbons.
Heat olive oil in a large non-stick sauté pan and add garlic. Once the garlic is fragrant add in chard and season with salt and pepper.
Cook chard for 6-8 minutes, stirring occasionally, or until it has wilted down.
Warm tortilla in the microwave and layer half the chard on the bottom of the tortilla. Top with 4 oz of shredded chicken and a tablespoon of the cheese. Fold the tortilla onto itself into a burrito. Repeat with the remaining ingredients and enjoy.
Baked Stuffed Zucchini (to be done over a grill)
8 small zucchini
1 tbsp olive oil
3-4oz goats cheese cut into thin strips
a few sprigs of fresh mint finely chopped
fresh ground black pepper
Cut eight pieces of baking foil large enough to wrap each zucchin, and lightly brush each piece with olive oil. Trim the zucchini and cut a thin slit along the length of each.
Insert pieces of the goats' cheese in the slits. Add a little chopped mint and sprinkle ove the oil and black pepper.
Wrap each zucchini in foil, place in the embers of a fire and bake for 25 mins until tender.
Recipes from Newsletters June 23rd, 2012
Kohlrabi and Fennel Salad
adapted from Cooking from the Garden
1 1/2 cups kohlrabi julienned
1 med fennel bulb with fronds (leaves)
1/4 cup chopped fresh parsley
5 tbs olive oil
1 tbs freshly squeezed lemon juice
1 tbs white wine vinegar
1/2 tsp sugar
1/4 tsp salt
1/8 tsp ground pepper
Prepare kohlrabies by peeling them and cutting off the tops and bottoms. Cut the bulbs into julieene until there is enough for 1 1/2 cups. Remove the outer layer of the fennel bulb if it is tough. Reserve the fronds. With the fennel lying on a cutting surface, slice it down the middle and, with a paring knife, remove the core from each half. Slice the fennel thin; the pieces will be semicircular. Mix the kohlrabi and fennel in a bowl, and add the parsley and 1 tbs chopped fennel fronds. Whisk together the remaining ingredients, and toss the dressing with the kohlrabi and fennel. Allow salad to marinate for 1 hour before serving.
Grilled Cheese with Fennel
adapted from Cooking From the Garden
4 tbs chopped fennel
2 slices good sandwich bread
2 slices sharp cheddar cheeds
Sprinkle the chopped fennel on the bread. Cover the bread with the cheese slices and sprinkle a few fennel seeds on top of the cheese. Broil until the cheese bubbles. Serve hot.
Spring Couscous Salad
1/2 cup diced carrots
2 cups snap peas, stringed and cut in half
1 1/2 cups couscous
1/3 cup diced red onion
1/4 cup olive oil
3 tbs chopped mint
1/2 cup fresh parsley
1/4 cup freshly squeezed lemon juice
1 clove garlic
salt and freshly ground pepper
Bring 3 cups of water to a boil in a small saucepan. Briefly cook the carrots in the water until they're tender, yet firm. Remove the carrots with a mesh strainer and set aside. Cook the peas in the same water about 1 minute. Reserve the water for the couscous. Put the couscous in a heatproof bowl and pour 1 1/4 cups of the boiling water. Cover the bowl with foil and set aside for 5 minutes. Fluff the couscous with a spoon to separate the grains. Mix together the remaining ingredients and toss with the veggies and couscous. Serve at room temperature.
Recipes from Newsletters June 13th 2012
White Bean and Garlic Scape Dip
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Serve with bread, pita, tortilla chips, etc.
2 tbsp olive oil
2 tbsp dark brown sugar
8 oz garlic scapes, trimmed
1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 tsp ground pepper
1 tsp salt
1 tbsp chopped parsley
1/4 cup grilled haloumi cheese, diced
Heat the oil in a sauté pan and add sugar. Stir to caramelize the sugar for about 2-3 minutes and add the scapes. Cover and sauté over medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent scorching. After 3 minutes, add the tomatoes and wine. Stir, then cover and reduce heat to low; continue cooking 5-6 minutes or until scapes are tender but not soft. Season, then add the parsley and haloumi. Serve warm or at room temperature.
Recipes from Newsletters June 7th 2012
Sauteed Kohlrabi with Kale - this recipe calls for garlic cloves, but scapes can be substituted.
1 1/4 pound kohlrabi, bulbs peeled
1/2 teaspoon grated lime zest
2 tablespoons fresh lime juice
1/4 cup extra-virgin olive oil, divided
2 pounds kale (2 bunches), stems and center ribs
5 garlic cloves, finely chopped
1/3 cup salted roasted pistachios, chopped
Very thinly slice kohlrabi with slicer.
Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.
Kohlrabi and Mache or baby greens salad
3 medium kohlrabi (2 pounds total)
1/2 small red onion
1 tablespoon fresh lemon juice
3 tablespoons olive oil
2 tablespoons drained capers
2 ounces mâche (lamb’s lettuce; 4 cups) or other small tender lettuce (our mixed leaf lettuce would work here)
Peel kohlrabi. Slice very thin with slicer and put in a bowl.
Slice onion very thin with slicer, then rinse in a sieve and pat dry. Stir into kohlrabi.
Stir together lemon juice, 1/4 teaspoon salt, and a pinch of pepper, then stir in oil and capers. Pour over vegetables. Toss with mâche, then serve immediately.
Google for more on Kohlrabi!
Stir-fried Bok Choi with garlic and ginger
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper
Braised Mustard Greens
4 slices bacon, chopped
3 bunches mustard greens, trimmed and chopped
2 tablespoons white vinegar
2 teaspoons sugar
2 cups chicken broth
In a large skillet over medium high heat brown bacon and render its fat. Add chopped greens to the pan in batches and turn until they wilt, then add more greens. When all of the greens are in the pan, add vinegar and cook a minute. Season greens with sugar and salt. Add chicken broth to the pan and cover. Reduce heat to medium low and simmer greens 15 to 20 minutes then serve.