Recipes
Vegan recipes are marked thus: V
Arugula Salad with Beets and Goat Cheese
Ingredients
- 1/8 cup balsamic vinegar
- 2 tablespoons shallots, thinly sliced
- 2 tsp honey
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 medium beets, cooked and quartered
- 3 cups fresh arugula (can use mustard greens as well)
- 1/8 cup walnuts, toasted, coarsely chopped
- 1/8 cup dried cranberries or dried cherries
- 1/3 avocado, peeled, pitted, and cubed
- 2 ounces soft fresh goat cheese, coarsely crumbled
Directions
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Goat Cheese and Arugula over Penne
Ingredients:
5 1/2 oz. goat cheese
2 c. coarsely chopped arugula, stems included
1 c. quartered cherry tomatoes
1/4 c. olive oil
2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
8 oz. penne pasta
Directions:
Cook pasta in large pot until pasta is al dente
Crumble goat cheese into a large serving bowl.
Add arugula, cherry tomatoes, olive oil, garlic, pepper, and salt.
Drain the pasta and add the penne pasta
serve
5 1/2 oz. goat cheese
2 c. coarsely chopped arugula, stems included
1 c. quartered cherry tomatoes
1/4 c. olive oil
2 tsp minced garlic
1/2 tsp ground black pepper
1/2 tsp salt
8 oz. penne pasta
Directions:
Cook pasta in large pot until pasta is al dente
Crumble goat cheese into a large serving bowl.
Add arugula, cherry tomatoes, olive oil, garlic, pepper, and salt.
Drain the pasta and add the penne pasta
serve
Silverglade Spinach Salad
Spinach rinsed, stemmed, and torn into pieces
4 oz. Swiss chees, cut into julienne strips
4 oz. Cheddar cheese, cut into strips
2 c. seedless grapes, halved
4 oz. Swiss chees, cut into julienne strips
4 oz. Cheddar cheese, cut into strips
2 c. seedless grapes, halved
Dressing:
1/4 c cider vinegar
1/2 c. vegetable oil
2 tsp. Dijon mustard
2 tsp. light brown sugar
4 slices bacon
2 T sliced green onions
1/2 c. vegetable oil
2 tsp. Dijon mustard
2 tsp. light brown sugar
4 slices bacon
2 T sliced green onions
To prepare dressing, whisk together binegar, oil, mustard, and brown sugar. Stir in bacon and onion.
Refrigerate. In a large bowl, combine the spinach, cheeses, and grapes and toss with dressing.
A very appealing contrast of colors, textures, and tastes!
V
Spinach-Pesto Salad Pizza
V Spinach-Pesto Salad Pizza
Ingredients:
4 6-inch pizza crusts, made or purchased
1 tsp olive oil or water
10 oz. firm tofu sauteed until browned, seasoned with garlic powder and a chicken like seasoning
1/2 red pepper sliced thin 1 1/2 inches long
1 green onion, sliced
1/2 c. pine-nut pesto
5 firm, ripe tomatoes, chopped
2 c. firmly packed spinach leaved, rinsed, drained and cut into slivers
2 T lemon juice
4 T pine nuts for garnishing
Directions:
1. Place crusts in a single layer on a 12-15 inch baking sheet. Bake in a 350 oven until browned
2. In a non-stick skillet over medium heat, cook tofu, red peppers and green onions in olive oil until tender.
3. Prepare Basil Basil
4. Toss tomatoes, spinach, pesto, and lemon juice evently coating all the vegetables with pesto sauce. Add 4 additional T of pine nuts and mix well
5. Place crusts on dinner plates. Top crusts with equal amounts of spinach-pesto mixture. Serve immediately.
YUM!!!
V
Black Bean and Rice Wraps
V Black Bean and Rice Wraps
Prepare the beans first: If raw (not canned) soak beans overnight, drain water, and cook over medium heat for 90 minutes to soften.
Saute together these vegetables:
Dice one medium onion, 1 red bell pepper, 2 jalapeno peppers (remove seeds for less heat), peel and mince 3 garlic cloves.
Then Add 1 tsp cumin and 1 1/2 tsp dried oregano
Drain the black beans and add to sauted vegetables.
Cook 3 cups of rice -
Chop one cup of cilantro and quarter a lime.
add cilantro and lime last.
Now place black beans and some rice in the center of a lettuce leaf, top with some guacomole if you desire.
Fold and roll like a cigar and serve.
Saute together these vegetables:
Dice one medium onion, 1 red bell pepper, 2 jalapeno peppers (remove seeds for less heat), peel and mince 3 garlic cloves.
Then Add 1 tsp cumin and 1 1/2 tsp dried oregano
Drain the black beans and add to sauted vegetables.
Cook 3 cups of rice -
Chop one cup of cilantro and quarter a lime.
add cilantro and lime last.
Now place black beans and some rice in the center of a lettuce leaf, top with some guacomole if you desire.
Fold and roll like a cigar and serve.
Drizzled Lemon Sauce on Green Beans
Ingredients:
2 lb. fresh green beans, trimmed
1 T. cornstarch
1 1/2 c. chicken broth
1/4 c. grated parmesan cheese
6 eggs, lightly beaten
1/2 c. butter, cubed
1/4 c. lemon juice
2 tsp. fresh parsley
2 tsp chopped green onion
Directions:
1. place the beans in a dutch oven and bring to a boil...cooking 8-10 minutes until crisp/tender
2. In a separate large saucepan, combine cornstarch, broth, and cheese until smooth. Cook and stir over medium high heat until thick and bubbly - then reduce heat and cook 2 minutes longer
3. Remove from heat and add a small amount of the broth mixture into the eggs...return this to the pan, stirring constantly. Bring to a gentle boil, cook and stir 2 minutes longer. Add butter, one piece at a time, whisking after each addition until butter is melted.
4. Remove from the heat, and gently stir in the lemon juice, parsley and onion. Drain the beans and pour the sauce on top of the beans before serving.
V
Edamame Fried Rice
V Edamame Fried Rice
Ingredients:
1 T sesame oil, divided
1 T both ginger and garlic
2 cups shelled edamame (fresh soybeans)
2 T bottled plum sauce
3 T soy sauce
1 c. raw white or brown rice, cooke and cooled
3 T tamari-(roasted whole almonds)
3 chopped green onions
Directions:
Heat the wok or large, heavy skillet over high flame until the air looks hazy over the pan. Add 1 tsp sesame oil. swirl the pan and ginger and garlic, and stir-fry for 10-20 seconds. Add edamame; stir fry 30 seconds. Add 1/3 c. water and bring to a boil and cook edamame until they are tender and the water hs been absorbed. Stir in 2 tsp sesame oil, plum sauce, soy sauce, rice, and almonds. Stir fry for 5 minutes. Sprinkle with green onions and serve immediately. Makes 4 main course servings or 8 side dish servings.
Recipe from MACSAC
V
Green Bean and Tomato Salad
V Green Bean and Tomato Salad
Ingredients:
1 pound fresh string beans, trimmed
1 pound heirloom cherry tomatoes
1 small red onion
1 T chopped basil
salt/pepper
Directions:
In a covered medium saucepan, cook green beans in water 7-10 minutes or until tender. Drain, and submerse in ice water to stop the cooking.
In a larger bowl, combine the green beans, tomatoes, and red onions, Drizzle with red wine vinaigrette and spring with basil and salt/pepper to gently coat
RED WINE VINAIGRETTE:
Combine 2 T red wine vinegar, and 1 T chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 tsp of Dijon style mustard and add 2 T olive oil whisking gently until combined. Stir in salt/pepper to taste.
1 pound fresh string beans, trimmed
1 pound heirloom cherry tomatoes
1 small red onion
1 T chopped basil
salt/pepper
Directions:
In a covered medium saucepan, cook green beans in water 7-10 minutes or until tender. Drain, and submerse in ice water to stop the cooking.
In a larger bowl, combine the green beans, tomatoes, and red onions, Drizzle with red wine vinaigrette and spring with basil and salt/pepper to gently coat
RED WINE VINAIGRETTE:
Combine 2 T red wine vinegar, and 1 T chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 tsp of Dijon style mustard and add 2 T olive oil whisking gently until combined. Stir in salt/pepper to taste.
Green Beans, Feta, and Pecans
1 1/2 pounds fresh green beans, trimmed and cut into 1 inch pieces
2/3 c. olive oil
1 tsp dried dill weed
1/3 white vinegar
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 c. coursely chopped pecans, toasted
1/2 c. diced red onion
1 c. crumbled feta cheese
Cook green beans in large saucepan of boiling water, about 4 minutes. Drain, immerse in cold water, drain, and pat dry. In a small bowl, coming onlive oil, dill, vinegar, garlic, salt, and pepper, Whisk to blend. Place beans in shallow serving bowl and sprinkle with red onion, and feta. Just before serving, top with dressing and toss.
V
Grilled Vegetables and Black Bean Salad
V Grilled Vegetables and Black Bean Salad
grilled squash, peppers, onions, and cherry tomatoes seasoned with rosemary, thyme, hint of vinegar, and salt and pepper
1/2 c. finely chopped cilantro
zest of lime squeezed 3 times
1 avocado, halved and pitted and chopped
2 c. black beans (if dried - soak and cook first)
combine all the ingredients in a large bowl and chill 1 hr. before serving.
1/2 c. finely chopped cilantro
zest of lime squeezed 3 times
1 avocado, halved and pitted and chopped
2 c. black beans (if dried - soak and cook first)
combine all the ingredients in a large bowl and chill 1 hr. before serving.
V
Marinated Vegetable Salad
V Marinated Vegetable Salad
You can make this salad the night before and save yourself last minute preparation time!
1 c. red wine vinegar
1 c. sugar
1/2 c. olive oile
1 tsp salt
16 oz. frozen or fresh shelled peas, cook for 3 minutes
2 small sweet onions, thinly sliced
1 2-ounce jar chopped pimiento
1 red bell pepper, cored, seeded, and chopped
1 1/2 c. thinly chopped celery
Bring the vinegar and sugar to a boil in a medium saucepan. Add the oil and salt and set aside to cool. Add the peas, beans, onions, pimiento, bell pepper, and celery. Transfer the mixture to a bowl, cover with plastic wrap and marinate in the refrigerator for 24 hours. Drain and serve.
V
Roasted Green Beans
V Roasted Green Beans
2 pounds green beans, trimmed
2 T extra-virgin olive oil
course-grained sea salt or kosher salt
1. Preheat oven to 450 F.. Lightly grease a large sheet pan or shallow raosting pan with oil.
2. Arrange the green beans in a single, uncrowded layer on the prepared pan. Drizzle the oil over the beans and roll the beans until they are all evenly coated.
3. Roast the beans for about 15 minutes, or until the beans are well browned, shaking the pan occasionally for even cooking.
4. Transfer the beans to a shallow bowl or platter and sprinkle with the salt. Serve immediately.
Garden Fresh Vegetable Cookbook
Beet Chocolate Cake
2 c. sugar
2 c. flour
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
3-4 oz. unsweetened chocolate
4 eggs
1/4 c. oil
3 c. shredded beets
Directions:
Heat oven to 325 degrees. Grease 2 - 9" cake pans. Whisk dry ingredients together. Melt chocolate very slowly over low heat or in double boiler. Cool chocolate, blend thoroughly with eggs and oil. Combine flour mixture with chocolate mixture, alternating with the beets. Pour into pans. Bake until for can be removed from the center cleanly, 40-50 minutes. Serves 10
Zephyr Community Farm
Roasted Orange Butter Beets
*Roasting brings out the great flavor of the beets!
1. Preheat oven to 400 F
2. Wash the beets, but do not peel. Divide between two sheets of heavy-duty aluminum foil and wrap each to form a well-sealed packet. Roast for 50-60 minutes, or until the largest beet is easily pierced with a fork. Remove them from the oven and open the packets, and let cool. When the beets feel cool enough to handle, peel and cut into slices or thin wedges.
3. Melt the butter in a large skillet. Add the orange juice concentrate and stir until well blended. Add the beets and toss until hot. Season with salt and pepper to taste. Serve them hot.
Ruby Red Beet Salad
Ingredients:
1 pkg. (3 oz) cherry gelatin
1 pkg. (3 oz) raspberry gelatin
1 pkg. (3 oz) strawberry gelatin
4 c. boiling water
1 can crushed pineapple
4 small redbeets, cooked, diced, and cooled
Dressing:
1/2 c. mayonnaise
1/2 c. sour cream
3 T each: celery, green pepper, chives,
Directions: In a large bowl combine the gelatins, water, and stir to dissolve. Drain pineapple into the gelatin and reserve the pineapple fruits for later. Refrigerate until gelatin is nearly set then add pineapple and redbeets. Pour into a 13 x 9 inch pan and refrigerate.
Prepare the dressing by adding the mayonnaise, the sourcream, celery, green pepper, and chives in a small bowl. When ready to serve cut the gelatin into squares and place a dollap of the dressing on top. This goes nicely on a plate of lettuce.
Sauteed Beets with Butter and Orange Juice
This recipe is excellent with fish or chicken. Also adds color and flavor to a green salad. Serves 4 as a side dish.
4 medium beets (about 1 pound without greens)
1 tablespoon unsalted butter
1/4 cup orange juice
1 tablespoon lemon juice
Salt
Freshly ground black pepper
- Preheat the oven to 400 degrees.
- Trim all but the last inch or so of the stems from the beets. Wash the beets well and trim any dangling roots. Wrap the beets in aluminum foil. Place the beets in the oven and roast until a metal skewer glides easily through them, 1 to 1 1/4 hours.
- Remove the beets from the oven, open up the foil, and cool slightly. Discard the foil. Use paper towels to hold the warm beets and rub the gently to slip off their skins. Cut the beets into 1/2-inch cubes.
- Melt the butter in a large skillet. Add the beets and cook, stirring often, over medium-high heat just until the beets are lightly coated with butter, about 1 minute. Add the orange and lemon juices and cook just until the liquid reduces and thickens to a glaze, about 2 minutes. Season with salt and pepper to taste and serve immediately.
Broccoli Delight (kids love it too)
Normally, broccoli gets squishy when you overcook it. Not this broccoli; it develops an amazing brown crust in spots. Then you toss it with lemon juice, lemon zest, and Parmesan cheese and you're in heaven.
Preheat the oven to 400.
Cut two large bunches of broccoli into florets - but relatively big ones. Dry them THOROUGHLY. Did I mention you should dry the THOROUGHLY?
Put the broccoli on a cookie sheet. Toss with olive oil, salt, and pepper. (she says 5 Tbs olive oil, 1 1/2 tsps kosher salt, 1/2 tsp fresh ground pepper, but I just eyeballed it.) Now add 4 garlic cloves that are peeled and sliced and toss them in too.
Roast in the oven 10 to 12 minutes, until crisp-tender and the tips of some of the florets are browned. When done, remove from the oven (and here's where it gets really good) zest a lemon over the broccoli, and 1 1/2 Tbs more olive oil, 3 Tbs toasted pine nuts (optional), and 1/3 cup of freshly grated Parmesan cheese. Add 2 tbs julienned fresh basil (optional).
From the "Barefoot Contessa"
Broccoli Rabe 101 - How to prepare
Broccoli Rabe is not broccoli.
Prep your Rabe: Chop of the last 1" of the stalks and discard. Chope the rest into 1" pieces; stalks, stems, leaves, and florets. Wsh well by plunging into a bowl of cold water and rinsing.
To use: cook one of two ways: boiling in a pot of water or wilting in a skillet; either way will alter the bitterness associated to broccoli rabe.
a) if you are new to broccoli rabe: start by blanching rabe in 2 c. boiling water for 3-4 minutes. Too much water and the flavorful characteristics will be taken away. Cooking longer is not better~it will make your rabe mushy and unappealing.
b) wilting: start by sauteing onions, garlic, and other aromatics in a large skillet with oil, then add rabe. Cook another 8-10 minutes until rabe stalks are tender but still bright green. Add a little water to keep rabe from sticking to the skillet.
If rabe is still too bitter for your liking...definately use the pot of water technique to dispel some of those bitter compounds.
Regardless of your preparation technique, rabe benefits from additional accompaniments such as sausage, currants, pecans, capers, onions, garlic, beans, pasta, sweet peppers, vinegar, potatoes, anchovies, capers etc.
Prep your Rabe: Chop of the last 1" of the stalks and discard. Chope the rest into 1" pieces; stalks, stems, leaves, and florets. Wsh well by plunging into a bowl of cold water and rinsing.
To use: cook one of two ways: boiling in a pot of water or wilting in a skillet; either way will alter the bitterness associated to broccoli rabe.
a) if you are new to broccoli rabe: start by blanching rabe in 2 c. boiling water for 3-4 minutes. Too much water and the flavorful characteristics will be taken away. Cooking longer is not better~it will make your rabe mushy and unappealing.
b) wilting: start by sauteing onions, garlic, and other aromatics in a large skillet with oil, then add rabe. Cook another 8-10 minutes until rabe stalks are tender but still bright green. Add a little water to keep rabe from sticking to the skillet.
If rabe is still too bitter for your liking...definately use the pot of water technique to dispel some of those bitter compounds.
Regardless of your preparation technique, rabe benefits from additional accompaniments such as sausage, currants, pecans, capers, onions, garlic, beans, pasta, sweet peppers, vinegar, potatoes, anchovies, capers etc.
Broccoli Rabe with Toasted Pecans and Currants
1/3 c, lightly toasted pecans coarsely chopped
1 pound broccoli rabe (6 c. chopped - you could add collards to this mix)
2 c. water
1 T olive oil
2 large cloves garlic, minced
1/2 c. currants
salt to taste
1. Toast the pecans on a pie tin or cookie sheet at 325 for 5 minutes...do not burn
2. Have rabe prepared as above...boil water and add rabe and cover for 3-4 minutes stirring occasionally, until tender. Place in colander to drain.
3. Rinse the skillet and dry it. Heat the olive oil over medium heat and add garlic and currants - sauteing for 30-60 seconds...constantly stirring to keep garlic from burning. Currants will puff slightly.
4. Add precooked rabe and stir to combine. Season with salt and cover for 1 minute until greens are heated through...serve with garnish of toasted pecans.
recipe from Greens Glorious Greens
1 pound broccoli rabe (6 c. chopped - you could add collards to this mix)
2 c. water
1 T olive oil
2 large cloves garlic, minced
1/2 c. currants
salt to taste
1. Toast the pecans on a pie tin or cookie sheet at 325 for 5 minutes...do not burn
2. Have rabe prepared as above...boil water and add rabe and cover for 3-4 minutes stirring occasionally, until tender. Place in colander to drain.
3. Rinse the skillet and dry it. Heat the olive oil over medium heat and add garlic and currants - sauteing for 30-60 seconds...constantly stirring to keep garlic from burning. Currants will puff slightly.
4. Add precooked rabe and stir to combine. Season with salt and cover for 1 minute until greens are heated through...serve with garnish of toasted pecans.
recipe from Greens Glorious Greens
Rissoto with Broccoli Rabe
Ingredients:
5 c. chicken stock or Vegetable stock
3 T Extra Virgin Olive Oil
2 cloves garlic, minced
1 dried red chile or 1/4 tsp crushed red pepper flakes
1 large bunch rabe...discard any tough stems
Kosher salt or sea salt
1 1/2 c. semi-pearled farro
Fresh ground pepper
parmesan cheese, for grating
**Rabe has bitter undertones but cooking brings out the sweetness.
Directions
1. Simmer stock in a saucepan, heat 2 T olive oil over med heat until hot but not smoking.
2. Add the garlic and chile and cook until fragrant but not browned.
3. Add the rabe and season with salt, stirring to coat with oil. Cook until the rabe begins to wilt (about 2 minutes) Add about 1/4 c. of the stock and continue to cook until the broccoli rabe is tender and liquid has evaporated.
4. Add the remaining oil and stir in farro. Toast the farro for about 2 minutes. Stir frequently until all the stock has been absorbed..20-25 min. You may not need all the stock.
5. Season with salt and pepper...let stand 2 min. Parmesan cheese on top is great!
Veggie Penne
A great warm summer dish that complements a fruit side dish or dessert.
Ingredients:
2 medium zucchini, - cut into 1/2 inch chunks
2 medium peppers, seeded and cut into 1/2 inch chunks
3 c. broccoli florets
1 medium red onion, cut into chunks
2 cloves garlic, crushed
1 TBSP EVOO
12 oz. whole grain penne (or regular)
2 oz. grated Pecorino cheese ( 3/4 c)
1 can (15 oz) or fresh tomatoes
1/2 c. fresh basil leaves
1/4 tsp crushed red pepper
Directions
1. Heat a pot of salted water to boiling. Preheat the oven to 450.
2. Using a large bowl, combine the onion, garlic, oil, broccoli, peppers, and zucchini. Divide these vegetables evenly on two jelly roll pans or large cookie sheets, sprinkle with 1/2 tsp salt and roast for 15-20 minutes until browned and tender.
3. While the vegetables cook, add penne to the boiling water. Reserve a 1/2 c. of the water but drain the rest after cooking. Return the pasta to the pot.
4. Add to the pasta, tomatoes, pecorino, basil, crushed red pepper, and the roasted vegetable mixture. Add 1/2 tsp salt (optional); add cooking water and stir to combine .
5. Cook lightly for 2 additional minutes to rewarm mixture and serve.
Ingredients:
2 medium zucchini, - cut into 1/2 inch chunks
2 medium peppers, seeded and cut into 1/2 inch chunks
3 c. broccoli florets
1 medium red onion, cut into chunks
2 cloves garlic, crushed
1 TBSP EVOO
12 oz. whole grain penne (or regular)
2 oz. grated Pecorino cheese ( 3/4 c)
1 can (15 oz) or fresh tomatoes
1/2 c. fresh basil leaves
1/4 tsp crushed red pepper
Directions
1. Heat a pot of salted water to boiling. Preheat the oven to 450.
2. Using a large bowl, combine the onion, garlic, oil, broccoli, peppers, and zucchini. Divide these vegetables evenly on two jelly roll pans or large cookie sheets, sprinkle with 1/2 tsp salt and roast for 15-20 minutes until browned and tender.
3. While the vegetables cook, add penne to the boiling water. Reserve a 1/2 c. of the water but drain the rest after cooking. Return the pasta to the pot.
4. Add to the pasta, tomatoes, pecorino, basil, crushed red pepper, and the roasted vegetable mixture. Add 1/2 tsp salt (optional); add cooking water and stir to combine .
5. Cook lightly for 2 additional minutes to rewarm mixture and serve.
Maple Glazed Brussel Sprouts
6 slices maple-flavored bacon
1 3/4 lb brussel sprouts, trimmed, halved
2 shallots
1/2 c. chicken broth
3/4 c. real maple syrup
3/4 tsp salt
3/4 tsp fresh pepper
1/2 c. chopped pecans, toasted
Directions:
1. Using a non stick skillet, cook the bacon until crisp, then drain on paper towels. Crumble the bacon;
set aside. Add the brussel sprouts and shallots to the drippings in the skillet; cook over medium heat
stirring occasionally until browned.
2. Add broth to skillet. Heat to boiling. Reduce heat. Cover and simmer 5-10 minutes. Stir in syrup,
salt, pepper, Cook uncovered over medium high heat for 2-4 minutes, stirring frequently. Brussel
sprouts will appear glazed. Sprinkle with bacon and pecans. Serve.
Au Gratin Cabbage
2 c. cabbage shredded
1/2 c. carrots, shredded
1/3 c. green onions
1/2 c. milk
1 egg
3 Tablespoons cheese shredded
Directions:
Combine in a small bowl. Pour over vegetables. Garnish with 1 T. chopped fresh parsley adn 1 T. grated Parmesan cheese. Bake at 350 for 30-25 minutes.
Taken from Simply in Season cookbook
Cabbage/Cilantro Coleslaw
1/2 medium head green cabbage, shredded finely
3/4 c sliced white onion
1/2 c chopped fresh cilantro
1/4 c vegetable oil
3 T fresh line juice
1 T apple cider vinegar
2 tsp ground pepper
Salt to Taste
Directions:
1. In a large bowl combine cabbage, onion, and cilantro.
2. In a second bowl whisk oil, lime juice, and vinegar to combine. Sprinkle slaw with pepper and salt to taste, toss with dressing.
From Country Living a Magazine
Chef Cory's Cabbage /Broccoli Demo
Ingredients : mostly to taste
2 stalks Broccoli - use all the broccoli...stalks and crown of florets. For a tougher stalk just pare off the
rough outer skin of the broccoli stalk to make the taste more tender
1 head Cabbage
1 Apple
Raisins
1 Carrot
Honey Roasted Walnuts
Sauce:
Mayonnaise
White Balsamic Vinegar
Sugar
Directions: Shred 3/4 head of cabbage into a bowl. Add finely shredded (skin on) apple, 1 carrot diced finely, raisins to taste, 2/4 c. honey roasted walnuts. Mix ingredients together. In another bowl add mayonnaise, white balsamic vinegar and sugar (maybe 1 1/2 c.) . Stir together and pour over the cabbage and mix well.
Let sit in refrigerator for 1-2 hours or go ahead and eat fresh.
To make honey toasted walnuts (which are absolutely delicious)...in a pan place the walnuts, 1/4-1/2 c. butter and add honey. Over medium heat stir until carmelized. Chef Cory's suggestion is leave one walnut on your cutting board to remind you that you have walnuts toasting while you dice your other ingredients to keep from burning your walnuts.
Chef Cory suggests that additional items for spicing your slaws can be paprika, honey, salt, and even maple syrup.
Creamy Lemon Coleslaw
The lemon may surprise you - but gives a nice springtime flavor!
1/4 c. mayonnaise
2 T sour cream or sour cream alternative such as Tofutti
2 tsp sugar
Grated zest and juice of 1 lemon (zest is outer peeling grated)
1/2 tsp celery seed
1/2 tsp salt
1/4 tsp reshly ground black pepper
1 small head of green cabbage, thinly sliced (discard ribs)
1 carrot, peeled and cut into thin slices on a diagonal or matchsticks
1 T chopped fresh parsely, (garnish)
In a large bowl, whisk together the mayonnaise, sour cream, sugar, lemon zest, lemon juice, celery seeds, salt, and pepper until smooth.
Add cabbage and carrots to serving bowl and toss thoroughly to coat with dressing. Garnish with chopped parsley. Chill 2 hours. Let stand at room temperature for 20 minutes before serving.
Hot Slaw
Ingredients:
1 head cabbage
3 eggs
4 T sugar
salt and pepper to taste
1/4 cup cream
1/4 cup vinegar
To create slaw:
Finely slice the cabbage and cook, then drain. Add the rest of the ingredients to the cabbage and heat well. Serve
SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings.
from Ken Hom's Chinese Cookery
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings.
from Ken Hom's Chinese Cookery
Holiday Carrots
Ingredients:
8 carrots
1/2 c. Water
1 can crushed pineapple
1/2 c. tart apple, diced
1/2 c. dried cranberries
1/3 c. honey
1 T lemon juice
1/2 tsp. salt
1 1/2 T butter, melted
1 1/2 T flour
1/2 tsp ground cinnamon
1/2 c. chopped walnuts, toasted
Directions:
In a saucepan bring carrots to a boil, then simmer for 5 minutes
Add pineapple, apple, cranberries, honey, lemon juice and salt and cook for 4-5 minutes - Stirring occasionally
Combine the butter, flour and cinnamon together and stir into the pan of fruit ingredients. Bring to a boil, cooking for approximately 2-3 minutes until the sauce thickens.
Sprinkle with the walnuts (pecans are fine too) ...serve
serves 5
8 carrots
1/2 c. Water
1 can crushed pineapple
1/2 c. tart apple, diced
1/2 c. dried cranberries
1/3 c. honey
1 T lemon juice
1/2 tsp. salt
1 1/2 T butter, melted
1 1/2 T flour
1/2 tsp ground cinnamon
1/2 c. chopped walnuts, toasted
Directions:
In a saucepan bring carrots to a boil, then simmer for 5 minutes
Add pineapple, apple, cranberries, honey, lemon juice and salt and cook for 4-5 minutes - Stirring occasionally
Combine the butter, flour and cinnamon together and stir into the pan of fruit ingredients. Bring to a boil, cooking for approximately 2-3 minutes until the sauce thickens.
Sprinkle with the walnuts (pecans are fine too) ...serve
serves 5
Roasted Carrots with Leeks, Pancetta and Thyme
Ingredients:
3-4 slices of pancetta (sliced thin)
2 1/2 T butter
1 1/2 tsp olive oil
3/4 lb leeks, about 2 medium
1 lb carrots - quartered
salt
1/2 c. plus 2 T dry white wine
1 2/4 c. chicken broth
1 tsp fresh thyme
1/2 tsp ground coriander
Directions:
Heat oven to 425
In a 12 in oven safe skillet cook the pancetta over medium heat until brown, turning (5-8 min)
Place the pancetta on a paper towel on another plate...it will crisp as it cools.
Add 1 1/2 T butter and olive oil in pan...let butter melt then make a layer of leeks and carrots combined; salt and cook.
After sightly browned, flip with tongs and add wine. Continue to cook until nearly evaporated.
Add chicken broth and half the thyme, coriander then place the skillet in the oven.
Roast until carrots are tender...approx. 30 min. then add the last of the wine and stir over heat. Remove from the heat and add the remaining butter. Crumble the pancetta on top and serve.
Great with a roasted pork loin or chops!!
3-4 slices of pancetta (sliced thin)
2 1/2 T butter
1 1/2 tsp olive oil
3/4 lb leeks, about 2 medium
1 lb carrots - quartered
salt
1/2 c. plus 2 T dry white wine
1 2/4 c. chicken broth
1 tsp fresh thyme
1/2 tsp ground coriander
Directions:
Heat oven to 425
In a 12 in oven safe skillet cook the pancetta over medium heat until brown, turning (5-8 min)
Place the pancetta on a paper towel on another plate...it will crisp as it cools.
Add 1 1/2 T butter and olive oil in pan...let butter melt then make a layer of leeks and carrots combined; salt and cook.
After sightly browned, flip with tongs and add wine. Continue to cook until nearly evaporated.
Add chicken broth and half the thyme, coriander then place the skillet in the oven.
Roast until carrots are tender...approx. 30 min. then add the last of the wine and stir over heat. Remove from the heat and add the remaining butter. Crumble the pancetta on top and serve.
Great with a roasted pork loin or chops!!
Celeriac - Potato Green Chili Soup
Ingredients:
1 large onion
2 T butter or vegetable oil
1 medium bulb celeriac - peeled
1 1/4 tsp fresh thyme
2 baking potatoes, peeled & sliced
4 1/2 c. milk
1/4-1/2 c. roasted , peeled, and chopped poblano chilies
1/2 tsp pepper
1 1/2 tsp sugar
1 T rice wine vinegar
Directions:
Saute onion in butter over low heat...until almost caramelized. Add sliced celeriac and thyme, stir frequently. Add potatoes, milk, and chilies and simmer until potatoes and celeriac are cooked through. Blend mixture smooth in a blender or food processor and season with salt and pepper, sugar, and vinegar. Serve.
1 large onion
2 T butter or vegetable oil
1 medium bulb celeriac - peeled
1 1/4 tsp fresh thyme
2 baking potatoes, peeled & sliced
4 1/2 c. milk
1/4-1/2 c. roasted , peeled, and chopped poblano chilies
1/2 tsp pepper
1 1/2 tsp sugar
1 T rice wine vinegar
Directions:
Saute onion in butter over low heat...until almost caramelized. Add sliced celeriac and thyme, stir frequently. Add potatoes, milk, and chilies and simmer until potatoes and celeriac are cooked through. Blend mixture smooth in a blender or food processor and season with salt and pepper, sugar, and vinegar. Serve.
Celeriac and Apple salad
Ingredients:
1 pound whole celeriac
1/2 c. orange juice
3-4 firm tart apples
1/2 c. mayonnaise
3/4 c. chopped celery
1/2 c. chopped walnuts or pecans
salt & pepper to taste
Directions:
Peel and cut the celeriac into matchstick pieces. Toss with orange juice until coated. Peel, core, and chop apples and mix with celeriac. Marinate for 10 minutes turning often then strain, reserving the juice.
Place mayonnaise in a bowl and little by little, add the orange juice marinade until thinned to the point where it coats a spoon thickly. Beat smooth and combine with the drained celeriac, apples, celery and nuts. Marinate for 2 hours, season with salt and pepper and serve. Makes 5 cups.
1 pound whole celeriac
1/2 c. orange juice
3-4 firm tart apples
1/2 c. mayonnaise
3/4 c. chopped celery
1/2 c. chopped walnuts or pecans
salt & pepper to taste
Directions:
Peel and cut the celeriac into matchstick pieces. Toss with orange juice until coated. Peel, core, and chop apples and mix with celeriac. Marinate for 10 minutes turning often then strain, reserving the juice.
Place mayonnaise in a bowl and little by little, add the orange juice marinade until thinned to the point where it coats a spoon thickly. Beat smooth and combine with the drained celeriac, apples, celery and nuts. Marinate for 2 hours, season with salt and pepper and serve. Makes 5 cups.
Celeriac Augratin
Ingredients:
2 large celeriac bulbs, peeled
1 T flour
salt and pepper to taste
2 1/2 T. butter
1 1//4 cup chicken or vegetable stock
1 c. grated swiss or cheddar cheese
Directions:
Heat oven to 375. Peel and slice celeriac into 1/8 inch pieces. Simmer in water over medium heat until just tender, 15-20 minutes. Drain. In medium saucepan, melt butter, add flour and cook until golden. Remove from heat and slowly whisk in stock. Heat again until boiling. Cook until thick and season with salt and pepper. Placed drained celeriac in a shallow 8-inch baking dish and pour sauce over the celeriac. Sprinkle with cheese and bake until golden brown about 15 minutes. Serves 4-6.
2 large celeriac bulbs, peeled
1 T flour
salt and pepper to taste
2 1/2 T. butter
1 1//4 cup chicken or vegetable stock
1 c. grated swiss or cheddar cheese
Directions:
Heat oven to 375. Peel and slice celeriac into 1/8 inch pieces. Simmer in water over medium heat until just tender, 15-20 minutes. Drain. In medium saucepan, melt butter, add flour and cook until golden. Remove from heat and slowly whisk in stock. Heat again until boiling. Cook until thick and season with salt and pepper. Placed drained celeriac in a shallow 8-inch baking dish and pour sauce over the celeriac. Sprinkle with cheese and bake until golden brown about 15 minutes. Serves 4-6.
Celeriac Salad
Ingredients
1 pound celeriac
1 1/2 T wine vinegar
2 1/2 T mayonnaise
2 T Dijon mustard
2 T heavy cream
1 1/2 tsp chopped tarragon
salt/pepper
Directions:
Peel celeriac and cut into matchstick pieces, and place in bowl of ice water. Drain celeriac and toss with vinegar. Combine mayonnaise, mustard, cream, tarragon, salt, and pepper. Toss with celeriac and chill before serving. Serves 4
1 pound celeriac
1 1/2 T wine vinegar
2 1/2 T mayonnaise
2 T Dijon mustard
2 T heavy cream
1 1/2 tsp chopped tarragon
salt/pepper
Directions:
Peel celeriac and cut into matchstick pieces, and place in bowl of ice water. Drain celeriac and toss with vinegar. Combine mayonnaise, mustard, cream, tarragon, salt, and pepper. Toss with celeriac and chill before serving. Serves 4
Potato and Celery Root Gratin with Leeks
Ingredients:
Directions:
Preheat oven to 350F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.
Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.
Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyre. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.
Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300 oven until hot, about 20 minutes.
V
Collards and Carmelized Onions
V Collards and Carmelized Onions
3/4 pound collard greens
1 T. olive oil
3 onions, sliced thinly into crescents
3 cloves garlic, minced
salt to taste
1. wash collards and remove stalks and stack 4-5 leaves. Slice into strips 1/4 inch wide
2. heat oil in a large skillet, add onoins and saute for 15-20 minutes until golden brown and sweet. Do not burn them. Add garlic and saute for another 2 -3 minutes
3. While onions are cooking, boil 2-3 cups of water in a skillet with a lid. Add the collards and cover and cooks 8-10 minutes on high heat stirring occasionally. The greens are cooked when they are tender but still bright green. Drain
4. Add green to the onions and garlic. Season with salt to taste and cook another 1-2 minutes to heat through. Serve hot with additional olive oil if you like.
Variation is to add raisins the last 3 minutes of cooking...
taken from Green Glorious Greens
1 T. olive oil
3 onions, sliced thinly into crescents
3 cloves garlic, minced
salt to taste
1. wash collards and remove stalks and stack 4-5 leaves. Slice into strips 1/4 inch wide
2. heat oil in a large skillet, add onoins and saute for 15-20 minutes until golden brown and sweet. Do not burn them. Add garlic and saute for another 2 -3 minutes
3. While onions are cooking, boil 2-3 cups of water in a skillet with a lid. Add the collards and cover and cooks 8-10 minutes on high heat stirring occasionally. The greens are cooked when they are tender but still bright green. Drain
4. Add green to the onions and garlic. Season with salt to taste and cook another 1-2 minutes to heat through. Serve hot with additional olive oil if you like.
Variation is to add raisins the last 3 minutes of cooking...
taken from Green Glorious Greens
Collards with Dill and Parsley
3/4 pound Collard greens - 6-7 c. chopped
2 tsp olive oil
2 carrots cut into 1/4 inch ovals
1/2 c. water
pinch of salt
2 tsp chopped fresh dill
1/4 c minced fresh parsley
1 T freshly squeezed lemon juice
Wash the collards in cool water and trim stalk from greens (fold in half to make it easy)
Lay several together, one on top of the other, and roll like a cigar, then cut crosswise into 1/4 inch strips.
Heat the oil in a large skillet, Add the carrot and cook for 2 minutes, stirring frequently
Add collard greens and toss with the oil ( 1 minute) Add water cover and cook 8-10 minutes over med high. Check the tenderness of greens then sprinkle with salt.
Stir in dill and parsley and cook for 1 minute. Serve immediately seasoned with lemon juice to taste.
Taken from Greens, Glorious Greens
2 tsp olive oil
2 carrots cut into 1/4 inch ovals
1/2 c. water
pinch of salt
2 tsp chopped fresh dill
1/4 c minced fresh parsley
1 T freshly squeezed lemon juice
Wash the collards in cool water and trim stalk from greens (fold in half to make it easy)
Lay several together, one on top of the other, and roll like a cigar, then cut crosswise into 1/4 inch strips.
Heat the oil in a large skillet, Add the carrot and cook for 2 minutes, stirring frequently
Add collard greens and toss with the oil ( 1 minute) Add water cover and cook 8-10 minutes over med high. Check the tenderness of greens then sprinkle with salt.
Stir in dill and parsley and cook for 1 minute. Serve immediately seasoned with lemon juice to taste.
Taken from Greens, Glorious Greens
V
Cucumber Kale Salad
V Cucumber Kale Salad
10 c. cucumber, cubed
Approximately 7 kale leaves, center stem removed and cut into short ribbons
1 spring onion to taste, sliced thinly
1 bunch of basil finely chopped
1 small carrot peeled and shredded
pepper to taste
4 c. water
1 c. vinegar
1/2 c. sugar
Mix liquids and dissolve sugar. Pour over the rest of the ingredients. Let stand overnight in refrigerator. Serve and enjoy!
Cucumber Salad with Greek Dressing
3 medium cucumbers, peeled, halved, seeded, and sliced 1/4 in thick
1 tablespoon salt
2 tablespoons red wine vinegar
2 teaspoons minced fresh oregano
1 tablespoon minced fresh mint
1 medium clove garlic, minced
6 tablespoons extra-virgin olive oil
2 ounces feta cheese, crumbled (about 1/2 cup)
1. Toss the sliced cucumbers with the salt in a strainer or colander set over a bowl. Weigh cucumbers down to release water for an hour up to 3 hours. Transfer to a bowl.
2. Whisk the vinegar, oregano, mint, garlic, and oil together. Add cucumbers and toss to coat. Sprinkle with the cheese and serve immediately.
V
Cucumber Salad with Spicy Soy Dressing
V Cucumber Salad with Spicy Soy Dressing
3 medium cucumbers, peeled, halved, seeded, and sliced 1/4 in thick
1 tablespoon salt
1 tablespoon soy sauce
3 tablespoons rice vinegar
1 teaspoon chili paste
1 medium clove garlic, minced
1 tablespoon sugar
3 tablespoons toasted sesame oil
1 tablespoon sesame seeds, toasted
1. Toss the sliced cucumbers with the salt in a strainer set over a bowl. Weight down to release water for up to three hours.
2. Whisk the soy sauce, vinegar, chili paste, garlic, sugar, oil, and sesame seeds in a bowl. Add the cucumbers and toss to coat. Serve chilled or at room temperature.
From Perfect Vegetables, 2003.
Cucumber-purslane-yogurt salad
- 5 large Cucumber, peeled, seeded and cut into quarter-round slices
- 1/4 pound Purslane, large stems removed, washed and drained well
- 2 tablespoons each, Fresh chopped mint, cilantro and chervil
- 4 cups Whole milk yogurt
- 1/4 cup Virgin olive oil
- 3 cloves Garlic, puréed with the blade of a knife
- 2 teaspoon ground Coriander
- kosher Salt and ground Black Pepper
Place the cucumber, purslane and herbs into a large bowl. In another bowl, stir together the yogurt, olive oil and garlic, coriander and season to taste with salt. Add the yogurt mixture to the vegetables and mix well. Add a pinch of ground black pepper. Taste the dressed cucumber-purslane salad for seasoning, adding a little more salt if needed. Serve chilled.
Tomato Cucumber Salad with Feta Cheese
2 c. cherry tomatoes, halved
1 cucumber, unpeeled, sliced into 1/8-inch rounds
1/4 pound (4 ounces) feta cheese, cut or crumbled in 1/4-inch pieces
1 small red onion, sliced lengthwise in 1/8-inch slices
2 T champagne vinegar
2 T extra-virgin olive oil
2 T chopped fresh basil
1/4 tsp salt
1/4 freshly ground black pepper
Gently combine all ingredients in serving bowl, taking care not to crumble feta cheese too much.
Refrigerate 1 -2 hours. Bring to room temperature before serving.
Refrigerate 1 -2 hours. Bring to room temperature before serving.
Baked Eggplant Fries with Lemon Dill Dipping Sauce
Lemon Dill Dipping Sauce
Prep time: 5 minutes
Ingredients:1 cup plain soy yogurt
1 tsp dill
2 cloves minced garlic
2 tbsp lemon juice
Fresh Black Pepper, to taste
Directions:
Combine all ingredients in a medium-sized bowl. Place in the refrigerator for a minimum of 1 hour to chill and allow flavors to combine.
* You can add cut up cucumber to this to make it traditional Tzatziki Sauce.
Baked Eggplant Fries
Prep Time: 10 min
Yield: 6 Servings
Ingredients:
1 eggplant, cut into strips
1/3 cup plain soy yogurt
1 tbsp dried parsley
¼ tsp garlic powder
¼ tsp paprika¼ tsp ground cumin
¼ tsp onion powder2 tbsp fresh lemon juice
2 tbsp apple cider vinegar2 cups Whole Wheat Seasoned Breadcrumbs
Directions:
1. Preheat Oven to 450 degrees F. Line two large baking sheets with a nonstick baking mat or parchment paper.
2. Cut your eggplant into fries.
3. Combine yogurt, parsley, garlic powder, paprika, ground cumin, onion powder, lemon juice and apple cider vinegar in a large bowl.
4. Toss eggplant fries in soy yogurt mixture, coating evenly.
5. Place breadcrumbs on a plate and lightly coat eggplant fries with breadcrumbs.
6. Spread out evenly on trays making sure they don’t touch.
7. Bake in preheated oven for 10-15 minutes or until golden brown and crispy. Turn halfway during baking to brown evenly.
8. Serve immediately with sauce of choice. I served these with the Lemon Dill Sauce for a Greek-style dish. This recipe is crispy, tangy, sweet and outright outrageous. You can serve with some marinara sauce if you prefer.
Enjoy!
Recipe from: http://virtuallyveganmama.com/2011/06/baked-eggplant-fries-with-lemon-dill-dipping-sauce.html
Baked Zucchini and Eggplant
Ingredients:
3 T virgin olive oil
1 medum-sized zucchini, sliced
1/4 c. diced onion
1/4 c. green pepper or other sweet variety
1 small eggplant, peeled and diced
2 cloves of garlic, minced
2 tomatoes
1/2 c. dry red wine
1/2 c. sour cream
1 can of tomato sauce or additional tomatoes, sliced
1 c. grated mozzarella cheese
Method:
Preheat your oven to 350 degrees. Oil a 1 1/2 quart baking dish or 8 inch pan
In a large skillet, heat your oil, than combine zucchini and eggplant until tender. Add onions, green pepper, garlic, tomatoes, wine, and sour cream. Heat it thoroughly and add salt and pepper to taste.
Transfer it to your prepared baking dish and top with sliced tomato and cheese.
Bake for 45 minutes...and serve hot
V
Eggplant
V Eggplant
Eggplant
Tomato
Onion
Garlic
Salt & Pepper
Basil
Can be grilled, broiled, or bake in oven at 375 degrees.
Peel the eggplant, cut it in wedges, and place on squares of foil with a slice of onion, a bit of garlic, and a half tomato. Sprinkle with freshly ground pepper and salt, and add a leaf of fresh basil. Fold the foil like an envelope and broil, turning several times for 20 minutes or bake in oven or on grill for 20 minutes
V
Eggplant - Potato Soup
V Eggplant - Potato Soup
Use vegetable stock to make this recipe vegan.
INGREDIENTS:
3 TBSP olive oil
1 large eggplant, peeled, cubed into 1 inch cubes
3 celery stalks, chopped into 1 inch pieces
3 carrots, chopped into 1 inch pieces
3 shallots, quartered
6 cloves garlic
2 Yukon gold potatoes or other light colored variety, peeled, chopped into 1 inch cubes
1 tsp salt
6 c. vegetable or chicken broth
6 sage leaves
DIRECTIONS:
1. Preheat oven to 425
2. In a large bowl, add oil, eggplant, celery, carrots, shallots, garlic, potatoes, and salt, then toss thoroughly to coat.
3. Spread vegetables onto a sheet pan and roast for 1 hour, flipping vegetables occasionally until they begin to brown, Remove from oven and let cool.
4. In a blender add vegetables and broth in smaller batches. Puree then pass mixture through a strainer into a large pot or serving bowl. Discard the solids. Spoon into individual bowls and garnish with sage leaves! Serves 6
V
Eggplant and Pepper Relish
V Eggplant and Pepper Relish
Colorful and packed with flavor, this relish is great warm or cold. Serve as a side dish, sandwich topper or on toasted bread rounds as an appetizer
INGREDIENTS:
6 medium sweet peppers in assorted colors, cut in half lengthwise
1 medium eggplant, halved lengthwise
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered.
2. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
3. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
4. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.
INGREDIENTS:
6 medium sweet peppers in assorted colors, cut in half lengthwise
1 medium eggplant, halved lengthwise
2 tablespoons olive oil
1 garlic clove, minced
1/4 cup minced fresh parsley
1 tablespoon minced fresh oregano
3/4 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS:
1. Place peppers skin side up on a broiler pan. Broil for 10-15 minutes or until tender and skin is blistered.
2. Place in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin.
3. Broil eggplant skin side up for 5-7 minutes or until tender and skin is blistered. Place in a bowl, cover and let stand for 15-20 minutes. Peel off and discard charred skin. Cut peppers into strips and eggplant into cubes.
4. In a large bowl, combine the oil and garlic. Add peppers, eggplant, parsley, oregano, salt and pepper. Toss to coat. Serve at room temperature.
Grilled Eggplant with Spicy Peanut Sauce
Grilled veggies are always an easy and fun summer dish - give your eggplant some extra flavor with this simple Asian style peanut sauce!
INGREDIENTS
1/4 cup peanut butter
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
1 garlic clove, minced
1 onion, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons oriental sesame oil
1 1/4 pounds eggplant, cut into 1/2-inch-thick slices
vegetable oil for brushing the eggplant
Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
INSTRUCTIONS
1. In small bowl, whisk together peanut butter, soy sauce, sugar and lemon juice.
2. In a small saucepan cook the garlic, onion, red pepper flakes and the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened.
3. Add peanuts butter mixture and 1 cup water, bring to boil stirring occasionally thickened slightly.
4. Add salt and pepper to taste.
5. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
via AshburysAubergines
INGREDIENTS
1/4 cup peanut butter
2 teaspoons soy sauce
1 teaspoon sugar
2 teaspoons fresh lemon juice, or to taste
1 garlic clove, minced
1 onion, minced
1/4 teaspoon crushed red pepper flakes
2 teaspoons oriental sesame oil
1 1/4 pounds eggplant, cut into 1/2-inch-thick slices
vegetable oil for brushing the eggplant
Sprinkle the eggplant lightly with salt, let it drain in a colander for 1 hour, and pat it dry.
INSTRUCTIONS
1. In small bowl, whisk together peanut butter, soy sauce, sugar and lemon juice.
2. In a small saucepan cook the garlic, onion, red pepper flakes and the sesame oil over moderately low heat, stirring occasionally, until the vegetables are softened.
3. Add peanuts butter mixture and 1 cup water, bring to boil stirring occasionally thickened slightly.
4. Add salt and pepper to taste.
5. Brush the eggplant, patted dry, with the vegetable oil and grill it on an oiled rack set 5 to 6 inches over glowing coals, turning it, for 7 to 8 minutes, or until it is just cooked. Transfer the eggplant to a serving plate and spoon the peanut sauce over it.
via AshburysAubergines
V
Grilled Marinated Eggplant
V Grilled Marinated Eggplant
Okay, grilled eggplant may be old news, but for this recipe, the magic is in the marinade!
Great with meat, in a sandwich or as a snack with a good dipping bread.
INGREDIENTS:
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
salt and freshly ground black pepper (to tast)e
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
3 tablespoons balsamic vinegar
DIRECTIONS:
1. Finely chop the parsley with the capers and garlic. Add the oregano and red pepper flakes and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and place to the side.
2. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
3. Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
4. Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
5. Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Chef's notes:
*You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
**For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
via Bon Appetite
Great with meat, in a sandwich or as a snack with a good dipping bread.
INGREDIENTS:
1/2 cup loosely packed fresh flat-leaf parsley leaves
2 tablespoons drained capers
1 medium garlic clove, peeled and sliced
1/2 teaspoon dried oregano, preferably Sicilian
1/4 teaspoon red pepper flakes
1/4 cup extra virgin olive oil
salt and freshly ground black pepper (to tast)e
1 medium eggplant (3/4 pound), peeled and sliced about 1/3" thick
3 tablespoons balsamic vinegar
DIRECTIONS:
1. Finely chop the parsley with the capers and garlic. Add the oregano and red pepper flakes and chop everything together. Put the mixture in a bowl, stir in the oil, season with salt and pepper, and place to the side.
2. Preheat an outdoor charcoal or gas grill or a grill pan until smoking hot.
3. Put enough eggplant slices on the grill to cover it without crowding. Cook the eggplant until well marked, 3 to 6 minutes, then turn the slices over. Cook until tender, about 3 minutes more. Remove the eggplant from the grill.
4. Pour the vinegar into a shallow bowl. While still hot, dip each eggplant slice into the vinegar and set it aside on a plate. Continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
5. Spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. Arrange half of the grilled eggplant on the parsley in a single layer. Smear each slice of eggplant with more parsley. Place a second layer of eggplant on top and spread the remaining parsley on it. Cover the dish with plastic wrap and set aside to marinate at room temperature for about 2 hours (or refrigerate for longer). Serve at room temperature.
Chef's notes:
*You could make the parsley mixture in a food processor, but I don't. I find hand chopping gives me the somewhat drier texture I prefer.
**For this recipe, I don't salt or oil the eggplant; I grill it dry. This way, it has a nice chewy texture. I marinate the eggplant as soon as it comes off the grill so the flavor of the marinade penetrates.
via Bon Appetite
Baked Radicchio and Mozzarella Pasta
Hint: For a more bitter flavor use more ribs and white...for more sweet flavor add more red portions!
The sauce and pasta can be made a day ahead and refrigerated in separate containers.
Ingredients:
1/4 stick of butter
2 minced garlic cloves
1 small onion, diced
7 tomatoes, chopped
4 cups of radicchio, trimmed to half inch strips
1/2 c. heavy cream
1 pound penne or ziti pasta
8 oz. fresh mozzarella, diced into 1/2 inch cubes
1/2 c. grated parmigiano
Directions:
Heat your oven to 400 degrees and place rack in upper third of oven
Start large pot of water to boil on stove
Melt butter in large saucepan, adding garlic and onion when the butter foams. ( 4 minutes )
Add the tomatoes and let simmer slightly about 10 minutes. Next add the radicchio and the cream and simmer until the radicchio begins to wilt slightly.
At the same time, cook the pasta for half the time as the directions suggest on the box.
Drain and set aside
Combine the pasta and the mix until all are well coated. Place in a 9 x 13 pan and sprinkle with the cheese.
Bake until the cheese is bubbly on top and golden brown. About 20 minutes.
The sauce and pasta can be made a day ahead and refrigerated in separate containers.
Ingredients:
1/4 stick of butter
2 minced garlic cloves
1 small onion, diced
7 tomatoes, chopped
4 cups of radicchio, trimmed to half inch strips
1/2 c. heavy cream
1 pound penne or ziti pasta
8 oz. fresh mozzarella, diced into 1/2 inch cubes
1/2 c. grated parmigiano
Directions:
Heat your oven to 400 degrees and place rack in upper third of oven
Start large pot of water to boil on stove
Melt butter in large saucepan, adding garlic and onion when the butter foams. ( 4 minutes )
Add the tomatoes and let simmer slightly about 10 minutes. Next add the radicchio and the cream and simmer until the radicchio begins to wilt slightly.
At the same time, cook the pasta for half the time as the directions suggest on the box.
Drain and set aside
Combine the pasta and the mix until all are well coated. Place in a 9 x 13 pan and sprinkle with the cheese.
Bake until the cheese is bubbly on top and golden brown. About 20 minutes.
Roasted Sweet Potato Pie
Makes one 9" pie
1/2 lb sweet potatoes - 2 medium large)
1 refrigerated pie crust, softened (or make your own)
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup whipping cream
1 tsp vanilla)
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs
Directions:
1. Heat oven to 400 and line a cookie sheet with foil. Place the sweet potatoes on cookie sheet. Roast
1 hour or until tender. Cut the potatoes in half. Scoop the pulp out into a medium bowl; discard the
skins. Reduce temperature to 350.
2. Place pie crut in 9-inch deep dish pie plate as directed on box for One-crust filled pie. Beat sweet
potatoe pulp with electric mixer on medium speed unmtil creamy. Add remaining ingredients. Beat 1
minute or until well blended. Pour filling into crust-lined plate.
3. Bake 1 hour 15 minutes or until knife inserted near center comes out clean. Cool completely on
cooling rack, about 4 hours. Store in refrigerator.
Spinach Pinwheel Appetizers
Ingredients:
15 0z chopped spinach
1 - 8 oz pkg cream cheese
1/2 c. mayonnaise
1/2 c. sour cream
1 envelope of ranch dip mix ( or make your own)
1/4 c. fresh crumbled bacon bits
4 green onions chopped
1 - 8 count flour tortillas (others work fine too)
Directions:
Combine and mix in a small bowl: cream cheese, sour cream and mayonnaise
Add the ranch mix
Add green onions, bacon bits, and spinach
Spread spoonfuls onto the tortillas and roll
Wrap the filled tortillas and chill overnight or several hours.
To serve, cut off the ends (nibble those) and serve in 1/2 inch slices.
15 0z chopped spinach
1 - 8 oz pkg cream cheese
1/2 c. mayonnaise
1/2 c. sour cream
1 envelope of ranch dip mix ( or make your own)
1/4 c. fresh crumbled bacon bits
4 green onions chopped
1 - 8 count flour tortillas (others work fine too)
Directions:
Combine and mix in a small bowl: cream cheese, sour cream and mayonnaise
Add the ranch mix
Add green onions, bacon bits, and spinach
Spread spoonfuls onto the tortillas and roll
Wrap the filled tortillas and chill overnight or several hours.
To serve, cut off the ends (nibble those) and serve in 1/2 inch slices.
Tortellini with carrots, peas and leeks
Ingredients:
2 medium leeks - trim the bottom and slice lengthwise.
1 TB unsalted butter
3 garlic cloves chopped
1/2 medium carrot, peeled and diced
5 c. chicken broth
8 oz. frozen tortellini (cheese or meat)
1 c. frozen or fresh peas
1/4 c. Parmigiano cheese
Directions:
Slice halves of the leeks thinly crosswise. rinse and drain
Melt the butter in a 4-qt saucepan over medium heat. Season with salt and pinch of pepper.
Stir occasionally for 5-7 minutes then add chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Simmer until tortellini is cooked...top with cheese and serve.
* IF YOU MUST buy store bought leeks - look for a firm, undamaged stalk with a bright green top and large white stem if possible. Fresh farm leeks are even better!
2 medium leeks - trim the bottom and slice lengthwise.
1 TB unsalted butter
3 garlic cloves chopped
1/2 medium carrot, peeled and diced
5 c. chicken broth
8 oz. frozen tortellini (cheese or meat)
1 c. frozen or fresh peas
1/4 c. Parmigiano cheese
Directions:
Slice halves of the leeks thinly crosswise. rinse and drain
Melt the butter in a 4-qt saucepan over medium heat. Season with salt and pinch of pepper.
Stir occasionally for 5-7 minutes then add chicken broth and bring to a boil. Add the tortellini and cook for 3 minutes. Reduce the heat to a simmer and add the peas. Simmer until tortellini is cooked...top with cheese and serve.
* IF YOU MUST buy store bought leeks - look for a firm, undamaged stalk with a bright green top and large white stem if possible. Fresh farm leeks are even better!
Fennel Cole Slaw
Ingredients:
Mayonnaise 1/4 c.
Lemon Zest 1/2 lemon
Lemon Juice, fresh 1/2 lemon
Pecans (or other nut) chopped 1/4 c.
Raisins 1/4 c.
Fennel bulb, (finely sliced and soaked in lemon water)
Chives, chopped 1/4 c.
Flat leaf parsely, chopped 1 Tbsp
Mustard Seed 1/2 tsp
Sugar 1/2 Tbsp.
Method:
1. Mix all ingredients together
2. Toss in shaved fennel before serving. (keep the dressing separate until ready to serve...Dressing can be held for 5 days.
Complements of Chef Corey Fair
Garlic Scape Butter
5 oz Garlic Scapes (cut off flower bud)
1 pound good quality butter (we use Amish roll butter), let butter sit out to soften but not melting
Chop up garlic scapes in food processor until very fine
Add butter to scapes in food processor and mix together until evenly distributed
Put butter in container with lid and refrigerate! It's that easy!
You can also put in small freezer containers with lids to freeze and use later.
Delicious on baked potatoes, bread, stir fry, veggies - anywhere you would use garlic!
Garlic Scape Tapenade
GARLIC SCAPE TAPENADE
1/3 to 1/2 pound garlic scapes (I always go with the theory 'more is better'....)
1/2 cup olive oil (I use a little less)
2/3 cup green olives (I use the regular ones with the pimientos)
1/4 cup roasted red pepper (again I go a little 'heavy' here)
2 tablespoons lemon juice
1/8 teaspoon black pepper (or to taste...)
Trim scapes and cut into large sections. Combine all the ingredients in a food processor and chop fine. DO NOT PUREE.
Can be served as an appetizer or snack on fresh cut veggies, crackers or toasted Artisan, French or Italian bread.
recipe from a regional garlic company
Garlic Scape Uses
Great Ways to Incorporate Scapes in Your cooking!!The narrow stalk that forms as a seed head from the garlic plant. As the Garlic begins to grow, a curved stalk starts to form and continues to grow as the plant matures. During the early stages, the Garlic Scape is round, thin and curved in shape. As it matures, the stalk begins to straighten and become less tender in texture. Garlic Scapes are often harvested when young to be used in stir-fries or pesto recipes. They provide a strong garlic taste that is not too overpowering for the other ingredients.
Add to omelets
Chop and add to top your tomato soup
Add to pasta
Makes pesto
Pickle them
Freeze them after washing and drying, curled in a freezer bag for later use
Add to soy sauce for a chinese flavor
Add tomatoes and oregano and create an Italian flavor
Whip grated scapes into your cream cheese or sour cream for toppings
Add lemon and cinnamon and create a Greek flavor
Add to stews, roasts, marinades, roasted potatoes
Add raw to sandwiches and salads
Create a salad dressing out of them
Saute in olive oil or lightly grill (don't burn them)
Quite frankly...just get creative with the many ways they can spice up an ordinary meal . use as you would scallions or garlic
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Garlic Scapes & Chard Wrap
V Garlic Scapes & Chard Wrap
This was a quick dinner the other night with strawberries on the side and before I had my first bite my children were asking me to make more!! Trouble is: I wung it!
Ingredients:
Onion - chopped finely
Garlic Scapes (1 1/2) chopped in tiny itty bitty slices
Olive Oil
4 eggs
8 leaves of chard and kale cut in slices
5 tortillas
Directions:
Saute the onion and garlic in olive oil while chopping greens. Then add greens and allow to cook down (I added a little water to keep the processing moving along quickly).
Warm tortillas in the oven or microwave
When greens are wilted and nearly cooked - add eggs to the skillet and scramble all together. When done scoop into each tortilla and roll.
Great served with a large fruit salad on the side or a fruit smoothie for breakfast.
Jill Landes
Ingredients:
Onion - chopped finely
Garlic Scapes (1 1/2) chopped in tiny itty bitty slices
Olive Oil
4 eggs
8 leaves of chard and kale cut in slices
5 tortillas
Directions:
Saute the onion and garlic in olive oil while chopping greens. Then add greens and allow to cook down (I added a little water to keep the processing moving along quickly).
Warm tortillas in the oven or microwave
When greens are wilted and nearly cooked - add eggs to the skillet and scramble all together. When done scoop into each tortilla and roll.
Great served with a large fruit salad on the side or a fruit smoothie for breakfast.
Jill Landes
Mushroom burgers with Shallots and garlic mayonnaise
Ingredients:
4 large portabello mushrooms
1 T extra virgin olive oil
4 large rolls
seas salt and fresh ground pepper
mixed greens
Carmelized Shallots
1 T extra virgin olive oil
4 1/2 oz. shallot, thinly sliced
2 t. red currant jelly
1 T. red wine vinegar
Garlic Mayonnaise
1 egg yolk
1 garlic clove, peeled and crushed
1 tsp. freshly squeezed lemon juice
a pinch of sea salt
1/4 pt. olive oil
Directions:
Make the carmelized shallots first:
Heat the olive oil in a small skillet and cook the shallots for 15 minutes. Add 1 T. water, the redcurrant jelly, and the vinegar. Cook another 10-15 minutes, or until reduced and thickened. Season to taste.
To make the mayonnaise:
Put the egg yolk, garlic, garlic, lemon juice, and salt in a bowl, and beat until blended. Gradually beat in the olive oil, a little at a time until thick and glossy.
Trim the mushrooms, brush all over with the olive oil and sprinkly with seasoning. Add to a hot nonstick skillet and cook for 4-5 minutes each side. Cut rolls in half and toast on a preheated stove-top grill or in pan. Put the mushrooms on the rolls and top with carmelized shallots, mayonnaise, and the othe roll half. Serve with a salad.
Asparagus and Tarragon
Asparagus with Morels and Tarragon
Courtesy of Kristen Lee-Charlson/Edible Missoula (Montana)
Makes 6 Servings
When local asparagus is in season, it's tempting to eat it at every meal. Asparagus is one of those vegetables that requires little adornment, and this dish fits the bill. If you can't find fresh morels or other exotic mushrooms, this recipe works wonderfully well with rehydrated dried morels, or a combination of various dried mushrooms.
- 2 pounds asparagus, trimmed and cut into 2-inch lengths
- 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
- 2 large shallots, finely chopped
- 1/4 pound fresh morels, cleaned and halved lengthwise if large,
or other exotic mushrooms - 2 tablespoons finely chopped fresh tarragon
- 1/2 teaspoon sea salt or kosher salt, plus more if needed
- 1 tablespoon freshly squeezed lemon juice
Have a large bowl of ice water ready. In a large sauté pan with 3 inches of boiling, salted water, add the asparagus. Cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl of ice warer. Once cool, transfer the asparagus to a plate lined with paper towels.
Empty the sauté pan and wipe dry. Heat 3 tablespoons of the butter over medium heat. When the foam subsides, add the shallots and cook, stirring frequently, until golden brown, 2 to 4 minutes. Add the morels and cook, stirring frequently, until tender, about 5 minutes.
Add the asparagus, 1 tablespoon of the tarragon, the salt, and the remaining tablespoon of butter and cook, stirring, until heated through, about 3 minutes. Remove the pan from the heat and stir in the lemon juice. Taste and adjust seasoning as needed.
Garnish with the remaining tablespoon of chopped tarragon. Serve immediately.
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Fresh Herb Dressing
V Fresh Herb Dressing
1/4 c. vegetable oil
3 T vinegar
2 T lemon juice
dash of hot pepper sauce (optional)
1 T fresh basil
1 tsp. salt
1/4 pepper
Blend until well mixed. Refrigerate.
Great for the macaroni salad recipe that's on our website too!
Great for the macaroni salad recipe that's on our website too!
Green Goddess Dressing
Puree 1/2 avocado, 1/2 c. Parsley and mayonaise, 2 TBSP. water and white vinegar each, 1 TBSP Tarragon, 1 Anchovy, and 1/4 tsp salt in a processor.
Chill for up to 3 days ...makes 1 c.
Chill for up to 3 days ...makes 1 c.
Mexican Purslane Omelet
Mexican Omelet with Purslane
Ingredients:
1cups purslane, with stems, diced
3 large eggs
1cups purslane, with stems, diced
3 large eggs
1/2 cup chopped green onion
butter or margarine
butter or margarine
*Optional- garnish with diced tomatoes or salsa, and cheese.
Rinse the purslane. Add the diced onion and purslane to a hot skillet. Saute about five minutes. Add the eggs and cook as you would a large omelet.
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Onion Dill Dressing
V Onion Dill Dressing
Low Fat Creamy Onion Dill Dressing
1/4 c. fat free mayonnaise or salad dressing
1/4 c. fat free plain yogurt or tofu yogurt
1 T lemon juice
1/4 tsp. onion powder
2 green onions, thinly sliced ( 2 tablespoons or 2 tsp. chives chopped)
2 tsp. fresh dill, chopped, or 1/2 tsp dried dillweed)
combine all the ingredients in a small bowl. cover and chill.
Onion Scones
3 c. unbleached flour
1/2 c. sugar
1 T baking powder
1/2 tsp salt
3/4 c. unsalted butter (chilled and cut into 1/2 inch pieces)
4 ounces cream cheese, chilled
1 egg
1/2 c. plus 2 T of buttermilk
1 T fresh basil
1 T fresh thyme
1 T fresh oregano
1 small onion , finely chopped
Preheat oven to 400 degrees. Grease a large baking sheet. In a large bowl, combine flour, sugar, baking powder, and salt. Add butter and cream cheese and mix just to combine. Dough will be lumpy. Add egg and buttermilk and mix 2-3 minutes until dough forms a ball. Add 1 of the variations listed and stir just to combine.
Turn the dough out onto a lightly floured surface. Using a floured rolling pin, gently roll out to 1/2-inch thickness. Do not handle or roll dough any more than necessary to prevent toughness. Cut scones into 2-inch squares. Place on prepared baking sheet.
Bake 10 minutes. Reduce oven temperature to 375 degrees and continue baking for 15 minutes or until golden brown. Remove from oven and cool on baking sheet for 10 minutes. Serve warm.
HINT: for an extra tender scone...don't roll out just drop directly onto the baking sheet.
These are great with sour cream as well!!
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Braised Greens with Garlic and Balsamic Vinegar
V Braised Greens with Garlic and Balsamic Vinegar
1 large bunch green kale and Swiss chard
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red chile flakes
1/4 teaspoon salt
1 tablespoon balsamic vinegar or fresh lemon juice
cracked pepper to taste
1. Stem the greens and place the leaves in a clean sink with cold water to cover then drain.
2. Heat a large skillet over medium-high heat. Heat the oil and then add the garlic, stirring until lightly golden. Add the chiles, and then the greens, all at once. Toss and sprinkle with salt; cover for several minutes to allow volume to steam down. Uncover and continue to toss over high heat until the greens are wilted. Add vinegar or lemon juice.
3. Remove greens from pan and return it to burner. Reduce and heat juices left behind over high heat and drizzle over greens. Crack pepper over top and serve immediately.
From Audrey Alsterberg and Wanda Urbanowicz, Rebar: Modern Food Cookbook, 2001.
Braised Winter Greens with Fried Pumpkin and Feta
A recipe from Chuck White (chef for Cheryl Crow) ~ From their book "If it Makes you Healthy"
For greens use any variation of swiss chard, kale, collards, mustard or turnip greens.
Winter Greens:
1 1/2 T canola oil
1 large yellow onion thinly sliced
1 1/2 T chopped garlic
1 tsp dried red chili flakes
1 1/2 cups vegetable broth
3 lb ( can be less - this is alot) assorted greens; leaves torn from stems, can use stems if thinly sliced
2 T apple cider vinegar
Kosher salt
Fried Pumpkin
1 cup canola oil (I used Macadamia Nut oil)
1 1/2 c. diced, peeled pumpkin
kosher salt and fresh ground pepper
Feta cheese for serving
Directions:
1. To Cook the greens: In a large pot, heat the canola oil over medium high heat and when hot saute' the onion and garlic until softened. Add the chili flakes and cook approx 1 minute
2. Add the broth and bring to a boil. Reduce the heat and let the broth simmer. Put half the green in the pot, mixing them with tongs. When the first half of the greens wilts, add the rest. When these wilt, simmer for 30 minutes ( I didn't cook them that long...I did maybe 15). Occasionally stirring
3. Drain the greens and return to pot. Add the vinegar and salt, stir well and cover to keep warm
4. To fry the pumpkin: In a large frying pan, heat the oil over medium heat. Oil should be 1/2 deep. To test if the oil is hot enough for frying, sprinkle the oil with water and if it sizzles, the oil is hot. The air above the oil will shimmer.
5. Working in 2 batches, fry half of the diced pumpkin, making sure to turn it in the oil with a long handled spoon or tongs so that it is crispy on all sides. Fry the pumpkin for 3-4 minutes or until tender. Lift the pumpkin from the oil with a slotted spoon and drain on a plate lined with paper towels. Season lightly with salt and pepper...repeat with the rest of the pumpkin.
6. Put the greens in a serving bowl and top with fried pumpkin - sprinkle with feta cheese and serve.
Greens in Peanut Sauce
A great side dish.
Serves 4-6.
1 medium onion (chopped)
2-3 cloves garlic (minced)
In a large soup pot sauté in 1 tablespoon oil.
1 medium tomato (diced)
Add and simmer 2-4 minutes.
½ tsp. ground coriander
½ tsp. ground cumin
¼ tsp. salt or to taste
1/8 tsp. ground cloves
Add, cook, and stir 2 minutes.
1 pound kale, chard, or mustard greens (or a mixture of all three)
½ cup water
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
2-3 Tbs. chunky peanut butter
1-2 tsp. hot water
Combine and add to greens at end of cooking time.
Kale (or mixed Greens) Potato Soup
1 large bunch of kale, chard, or mustard (or a mixture of all three)
Steam and set aside. (Don’t try to cook it with the potatoes; the flavor will be too strong.)
1 Tbs. butter
1 large onion (chopped)
1 clove garlic (minced)
1 large onion (chopped)
1 clove garlic (minced)
Melt butter in soup pot. Add onion and sauté until golden. Add garlic and sauté and another minute.
2 large potatoes or several small ones (diced)
2 cups hot water or broth
2 cups hot water or broth
Add, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot.Return reserved potatoes and steamed kale to soup pot. (Puree everything if you desire a smooth texture.)
3 cups water or broth
½ tsp. salt or to taste
Pepper to taste
½ tsp. salt or to taste
Pepper to taste
Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve.
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Kale and Avocado Salad
V Kale and Avocado Salad
Yields 4 servings
Ingredients:
1 head kale, shredded
1/2 avocado
1-2 tsp olive oil or hemp seed oil
Celtic or Himalayan seas salt, to taste (1/4 - 1/2 teaspoon)
1 c. baby plum tomatoes, chopped
2 green onions, chopped
juice from 1/2 lemon
Directions:
1. First shred the kale into small strips and remove the woody stems.
2. Next add the avocado and coat the pieces of kale. Use hand to massage the avocado to coat the
kale.
3. Then stir in the olive oil and sea salt into the kale and mix in well.
4. Now add the chopped tomatoes and onions and mix in: finally add the lemon juice and give a
good final mix.
Kale Pesto
1/2 c. pine nuts (I used cashews)
2. cups packed kale torn into pieces
2-3 cloves of garlic
2-3 tablespoons olive oil
1 tsp lemon juice
1/2 tsp salt
2-3 basil leaves (optional)
1/2 c. fresh parmesan cheese, shredded
Add all but the cheese together, and pulse in a food processor or blender until blended well - yet still chunky. Add the cheese and stir.
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Savory Kale
V Savory Kale
1 onion thinly sliced
1 large bunch fresh kale, collards, or chard
several tablespoons water
salt
1 tablespoon tomato paste
In a large frying pan saute onion in 1-2 tablespoons olive oil over medium heat until brown and crisp; remove and place in serving dish.
Stack greens, roll together and slice about 1/4 in thick; saute in frying pan for 1 minute.
Add water and salt, cover and reduce heat to steam until tender. Add water as needed. Kale and collards cook in 10-15 minutes; chard cooks a bit faster. When the greens are tender, drain in a colander. Return onions to pan and heat to sizzling.
Add tomato paste and stir. When this mixture is hot, return the greens to the pan. Mix, heat through, and serve.
From Nancy Brubaker, Simply in Season, 2005.
Tomato Pie with Kale Pesto Sauce
- 2 cups freshly packed kale (tear into pieces)
- 3 cloves garlic or 3 garlic scapes (spring)
- 1/3 cup walnuts, toasted
- 1/2 cup grated Pecorino Romano cheese
- 1/4 cup extra virgin olive oil
- 2/3 cup part-skim ricotta cheese
- 1 9-inch store-bought refrigerated pie crust, such as Pillsbury
- 2 cups sliced Roma tomatoes (seeded, if you like)
- 2 oz. fresh mozzarella cheese
Preheat oven to 375 degrees F.
Place kale, garlic and walnuts in a food processor fitted with the metal blade and pulse several times until kale is broken up to a manageable size. Add Pecorino cheese and puree until blended, but still chunky. Drizzle in the olive oil, while the food processor is still on, until the mixture becomes the consistency of a thick pesto sauce. Transfer to a medium bowl and mix with the ricotta cheese.
Unfold the refrigerated pie crust onto a sheet pan or cookie sheet. Spread kale pesto on the pie crust, leaving a two-inch border all the way around. Top with sliced tomatoes, then fresh mozzarella. Gently fold the sides of the pie crust in, crimping slightly, to form a rustic pie. Bake 15 to 20 minutes until cheese is melted and crust is golden brown. Allow the tomato pie to rest at least 5 minutes before serving.
Makes 6 slices V
Tuscan Lentil Soup
V Tuscan Lentil Soup
Ingredients
2 tablespoons olive oil
1 large onion, peeled and chopped
3 stalks celery, chopped
5-6 cloves garlic, peeled and minced
3 whole carrots, chopped
1 large russet potato, chopped (1/2-3/4 inch cubes)
1 tablespoon fresh rosemary leaves (1 teaspoon dried)
1 pound lentils (green)
28 ounces crushed tomatoes
8 cups vegetable broth
1 cup roughly chopped kale, packed (any variety)
1/4 cup basil leaves
1/4 cup shaved parmesan cheese (omit for vegan)
salt and pepper
2 tablespoons olive oil
1 large onion, peeled and chopped
3 stalks celery, chopped
5-6 cloves garlic, peeled and minced
3 whole carrots, chopped
1 large russet potato, chopped (1/2-3/4 inch cubes)
1 tablespoon fresh rosemary leaves (1 teaspoon dried)
1 pound lentils (green)
28 ounces crushed tomatoes
8 cups vegetable broth
1 cup roughly chopped kale, packed (any variety)
1/4 cup basil leaves
1/4 cup shaved parmesan cheese (omit for vegan)
salt and pepper
Instructions
Chop all the produce. Rinse and drain the dried lentils.
Set a large 6-8 quart pot over medium heat. Add the oil, onion, celery, and garlic. Sauté for 3-5 minutes to soften.
Add in the carrots, potatoes, rosemary, lentils, tomatoes, and broth. Stir in 1 teaspoon salt and 1/4-1/2 teaspoon ground black pepper. Bring to a boil.
Stir, reduce the heat, and cover. Simmer for 30 minutes, stirring once or twice. Keep pot covered while simmering. Once the lentils are soft, stir in the kale and basil. Taste, then salt and pepper as needed. Serve with a sprinkling of parmesan cheese!
Kohlrabi and Potato Patties
Mash cooked kohlrabi with with cooked potato and herbs. Season and saute in butter.
Kohlrabi Parmesan
Ingredients
3 T butter or margarine
3-4 Kohlrabi
1 green or red pepper, chopped
1/4 c. grated parmesan
2 tsp snipped fresh thyme or 1/2 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
Directions:
1.In a large skillet melt margarine or butter. Stir in shredded kohlrabi, chopped red or green sweet pepper, and shredded carrot. Cook and stir for 4 to 5 minutes or until vegetables are crisp-tender.
2. Stir in the 1/4 cup Parmesan or Romano cheese, thyme, salt, and pepper. Sprinkle with additional Parmesan or Romano cheese, if desired. Garnish with fresh thyme. Makes 4 servings
Kohlrabi Salad
**A perfect crunchy, spicy, cold salad for summer.
Ingredients:
1 head kohlrabi, cut into matchsticks
1/2 apple, cut into matchsticks
2 Tb rice vinegar
2 Tb sesame oil
1/2 Tsp sambal oelek or birds eye chili
a pinch of cumin
1/2 tsp fish sauce (optional if you want this vegetarian)
3 Tb cilantro
salt and pepper to taste
Directions:
1. With a sharp knife cut off arms from the kohlrabi and peel it with a peeler.
2. Cut kohlrabi and apple into matchsticks using a sharp knife or mandolin
3. Toss kohlrabi with the rest of the ingredients and chill before eating
SERVES 2
Kohlrabi with Bacon
Kohlrabi with Bacon
Adapted from a Recipe Courtesy of Criss Roberts, Burlington Hawk Eye / Edible Iowa River Valley (Iowa)
Makes 4 Servings
Many people are often stumped by kohlrabi. It looks like a root vegetable, but, in fact, it's part of the cabbage family. (Its German name translates to "cabbage turnip.") The larger the kohlrabi, the tougher it is, so seek out small ones that can be grated raw and used in a slaw or eaten in a salad. Kohlrabi is popular in Eastern Europe and Asia, as well as Central Michigan; Livingston County, Michigan, has even proclaimed itself the Kohlrabi Capital of the World.
This recipe is adapted from an old Shepherd's Seeds cookbook and can be served any time of day.
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 4 kohlrabi bulbs (about 2-1/2 pounds), outer rind removed, cut into 1/2-inch dice
- 2 cloves garlic, very finely chopped
- 1/2 cup chicken broth
- 1/2 teaspoon kosher salt, plus more if needed
- 1/4 teaspoon freshly ground black pepper
- 2 slices pork or turkey bacon, cooked and crumbled, optional
- 1/4 cup sour cream
In a large sauté pan, heat the butter and oil over medium heat. Add the onion and cook, stirring occasionally, for 2 minutes. Stir in the kohlrabi and cook, stirring occasionally, until lightly browned, about 10 minutes. Stir in the garlic and cook for 1 minute. Add the chicken broth, salt, and pepper. Increase the heat to medium-high and cook, srirring occasionally, until the kohlrabi is render and the broth has been absorbed, 3 to 4 minutes.
Stir in the bacon, if using. Taste and adjust seasoning as needed. Serve hot, with sour cream on the side.
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Kohlrabi with Peas and Potato
V Kohlrabi with Peas and Potato
A mild yet flavorful dish.
ingredients:
1/2 c. chopped onion
1 clove garlic, minced
in a large soup pot, saute' in 1 tablespoon oil about 3-4 minutes
1/2 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp coriander
add and stir-fry for about 30 seconds
1 c. kohlrabi bulbs (peeled and chopped)
1 c. potatoes (peeled and chopped)
add and stir briefly
1 c. tomatoes chopped
1/2 c. water
3/4 tsp salt
1/2 tsp sugar
Add; bring to a boil then simmer until vegetables are crips-tender, about 15 minutes.
kohlrabi leaves(finely chopped)
add and simmer 8-10 minutes.
1/2 c. peas
stir in and cook until peas are done...serve over rice
a summer main dish found in "Simply in Season" cookbook.
ingredients:
1/2 c. chopped onion
1 clove garlic, minced
in a large soup pot, saute' in 1 tablespoon oil about 3-4 minutes
1/2 tsp dry mustard
1/2 tsp ground cumin
1/4 tsp turmeric
1/4 tsp coriander
add and stir-fry for about 30 seconds
1 c. kohlrabi bulbs (peeled and chopped)
1 c. potatoes (peeled and chopped)
add and stir briefly
1 c. tomatoes chopped
1/2 c. water
3/4 tsp salt
1/2 tsp sugar
Add; bring to a boil then simmer until vegetables are crips-tender, about 15 minutes.
kohlrabi leaves(finely chopped)
add and simmer 8-10 minutes.
1/2 c. peas
stir in and cook until peas are done...serve over rice
a summer main dish found in "Simply in Season" cookbook.
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Spinach, Cabbage, and Kohlrabi Salad with Horseradish Vinaigrette
V Spinach, Cabbage, and Kohlrabi Salad with Horseradish Vinaigrette
1 large bunch spinach
2 cups thin-sliced purple cabbage
1 kohlrabi, cut into small, narrow strips
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons prepared horseradish
1/2 teaspoon brown mustard
1/2 teaspoon sugar
salt and pepper
4 tablespoons sunflower seeds (optional)
Wash and stem spinach, tear into bite-sized pieces. Place in large bowl with cabbage, and kohlrabi. Combine olive oil, vinegar, horseradish, mustard, and sugar in small jar with lid. Season with salt and pepper; shake vigorously. Toss dressing with salad; divide onto plates and garnish with sunflower seeds. 4-6 servings.
From Madison Area Community Supported Agriculture Coalition, From Asparagus to Zucchini, 2004.
Steamed Kohlrabi
Steam cooked Kohlrabi
Remove the leaves, peel and slice rather thin
Steam-cook in a very small amount of salted water in a sauce pan or a pan with a tight fitting lid.
Add the slices when the water just comes to a boil and cook slowly for 25 minutes. Remove, drain,
and pour melted butter over top. Sprinkle with salt and fresh pepper. These are also great with a
warm cream sauce.
Broccoli-Mixed Greens Quiche with French Herbs
Broccoli-Mixed Greens Quiche with French Herbs
1 unbaked pie crust
4 teaspoons olive oil
Several leeks, sliced thinly into half moons
A variety of seasonal veggies-- broccoli and mixed greens work well!
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (sage, rosemary, and thyme all work well in this, and I like to use a lot of them)
6 large eggs (or 3 whole eggs and 3 egg whites for lower-fat version)
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated cheese (about 1-ounce)
1 unbaked pie crust
4 teaspoons olive oil
Several leeks, sliced thinly into half moons
A variety of seasonal veggies-- broccoli and mixed greens work well!
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1 tablespoon chopped fresh thyme leaves (sage, rosemary, and thyme all work well in this, and I like to use a lot of them)
6 large eggs (or 3 whole eggs and 3 egg whites for lower-fat version)
1 cup evaporated fat-free milk (not condensed milk)
2/3 cup grated cheese (about 1-ounce)
Directions
Preheat the oven to 400 degrees F. Bake pie crust for 9 minutes, then let cool.
To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a medium-low heat. Add the onion and cook, stirring occasionally, until golden brown and caramelized. Transfer the onions to a bowl. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat. Add the greens and broccoli and cook, stirring occasionally. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme.
In a medium bowl whisk together the eggs, egg whites and evaporated milk.
Sprinkle the cheese into the pie crust. Top with the greens-and-onion mixture and pour the egg mixture on top. Reduce oven temperature to 350 degrees F. Bake for 35 minutes or until knife inserted in the middle comes out clean. Let stand for 5 minutes before cutting into 6 wedges and serving.
Chicken on Salad Greens with Chilie Buttermilk Dressing
Chile Buttermilk Dressing
2 green onions, finely chopped
2/3 c. buttermilk
1/4 c. drained chopped green chiles
1/4 tsp salt
Salad
Take Mixed salad greens and tear into bite size pieces, top with thinly sliced red pepper and the
chicken below
Chicken
On wax paper mix: 1/4 c. yellow cornmeal
1/4 c. flour
1 tsp ground cumin
3/4 tsp salt
3/4 tsp finely ground black pepper
1 egg and 1/4 c. milk
Dip the chicken into the egg mixture then into the cornmeal mixture (dip into cornmeal 2x)
Heat 3 T vegetable oil on a skillet and cook chicken 6-8 minutes till cooked thoroughly...turning once. Drain on paper towel and slice crosswise. Serve over mixed salad greens.
2 green onions, finely chopped
2/3 c. buttermilk
1/4 c. drained chopped green chiles
1/4 tsp salt
Salad
Take Mixed salad greens and tear into bite size pieces, top with thinly sliced red pepper and the
chicken below
Chicken
On wax paper mix: 1/4 c. yellow cornmeal
1/4 c. flour
1 tsp ground cumin
3/4 tsp salt
3/4 tsp finely ground black pepper
1 egg and 1/4 c. milk
Dip the chicken into the egg mixture then into the cornmeal mixture (dip into cornmeal 2x)
Heat 3 T vegetable oil on a skillet and cook chicken 6-8 minutes till cooked thoroughly...turning once. Drain on paper towel and slice crosswise. Serve over mixed salad greens.
Escarole and White Bean Soup
Ingredients:
1/4 c. olive oil
1 medium onion (6 oz) diced
1 TB minced garlic
1 large head escarole...cut off root and trim outer leaves
cut into 3/4 inch strips
2 c vegetable broth
1 c. cooked small white beans, (if canned - drain)
1 TB fresh lemon juice
1/4 c. freshly grated Parmigiano cheese
Directions:
1/ Heat the olive oil in a 4-qt low soup pot to medium heat. Add the onion and saute until soft and browned. Add the garlic, and saute 1 minute. Add the escarole and stir thoroughly to coat leaves. Add salt and pepper to taste, then add broth. Lower temperature and let simmer 8-10 minutes. Uncover and add beans and simmer another 2-3 minutes. Add the lemon juice and remove from heat.
To serve - ladle into bowls and top with cheese and croutons!
1/4 c. olive oil
1 medium onion (6 oz) diced
1 TB minced garlic
1 large head escarole...cut off root and trim outer leaves
cut into 3/4 inch strips
2 c vegetable broth
1 c. cooked small white beans, (if canned - drain)
1 TB fresh lemon juice
1/4 c. freshly grated Parmigiano cheese
Directions:
1/ Heat the olive oil in a 4-qt low soup pot to medium heat. Add the onion and saute until soft and browned. Add the garlic, and saute 1 minute. Add the escarole and stir thoroughly to coat leaves. Add salt and pepper to taste, then add broth. Lower temperature and let simmer 8-10 minutes. Uncover and add beans and simmer another 2-3 minutes. Add the lemon juice and remove from heat.
To serve - ladle into bowls and top with cheese and croutons!
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Salad with Pears and Maple Vinaigrette
V Salad with Pears and Maple Vinaigrette
Vinaigrette
1/4 c. maple syrup
2 T balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 c. vegetable oil
Salad
1/3 c. pecan halves
8 c. torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 c. sweetened dried cranberries
Directions:
In a small bowl, mix all vinaigrette ingredients except the oil with a whisk. Beat in the oil until blended.
Place pecans in a 1-cup microwaveable measuring cup and microwave uncovered on High for 2 minutes or up to 2 min and 30 seconds. Stir every 30 seconds until lightly browned.
Divide the salad greens among 6 plates and arrange pear wedges on greens. Sprinkle with pecans and cranberries, then drizzle with the vinaigrette.
1/4 c. maple syrup
2 T balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 c. vegetable oil
Salad
1/3 c. pecan halves
8 c. torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 c. sweetened dried cranberries
Directions:
In a small bowl, mix all vinaigrette ingredients except the oil with a whisk. Beat in the oil until blended.
Place pecans in a 1-cup microwaveable measuring cup and microwave uncovered on High for 2 minutes or up to 2 min and 30 seconds. Stir every 30 seconds until lightly browned.
Divide the salad greens among 6 plates and arrange pear wedges on greens. Sprinkle with pecans and cranberries, then drizzle with the vinaigrette.
Turnip Green Soup
Ingredients:
1# spicy pork sausage
3 cups chopped onion
1 1/2 c. sliced carrots
24 oz. cut and washed turnips greens
48 oz. chicken broth
2 -15 oz. cans black eyed peas, drained and rinsed
1 -14.5 oz can of fire roasted tomatoes (or fresh will work too)
1 tsp crushed red pepper
1/2 tsp ground black pepper
Instructions:
1. In a large stock pot, combine the sausage, onion, and carrots. Cook over medium high heat, stirring frequently for 7-10 minutes. Make sure sausage is cooked through.
2. Add turnip greens and cook stirring constantly for 3 minutes or unti they wilt.
3. Add chicken broth, black eyed peas, tomatoes, red pepper, and black pepper, and bring to a boil. Reduce the heat and simmer for 35minutes. - or until the greens are tender.
Macaroni Salad
3 c. macaroni
1/2 c. celery, chopped
1 small onion, chopped
1 carrot, grated
4 eggs, hardboiled
1 tsp. parsley
Directions: cook macaroni in saltwater and drain. Add celery, onion, carrot, eggs and parsley. Set aside. For dressing see below:
2 eggs, beaten
1 1/2 c. sugar
1/3 c flour
1 tsp salt
1 1/2 c. water
1/2 c. vinegar
2 T mustard
1 c. mayonnaise
Directions: Cook beaten eggs, sugar, salt, flour, water and vinegar until thickened, stirring often. Cool completely, then add mustard and mayonnaise. Mix with macaroni mixture. This is best made a day ahead!
Turnip Green Soup
Ingredients:
1# spicy pork sausage
3 cups chopped onion
1 1/2 c. sliced carrots
24 oz. cut and washed turnips greens
48 oz. chicken broth
2 -15 oz. cans black eyed peas, drained and rinsed
1 -14.5 oz can of fire roasted tomatoes (or fresh will work too)
1 tsp crushed red pepper
1/2 tsp ground black pepper
Instructions:
1. In a large stock pot, combine the sausage, onion, and carrots. Cook over medium high heat, stirring frequently for 7-10 minutes. Make sure sausage is cooked through.
2. Add turnip greens and cook stirring constantly for 3 minutes or unti they wilt.
3. Add chicken broth, black eyed peas, tomatoes, red pepper, and black pepper, and bring to a boil. Reduce the heat and simmer for 35minutes. - or until the greens are tender.
Glazed Sugar Snaps
A great side you can make in a hurry...time is always fleeting!
Ingredients:
1 1/4 lb. fresh sugar snaps
1/4 c. honey
2 T. butter
1 tsp salt
1/4 crushed red pepper
1/4 c. real bacon crumbs
Directions:
1. Cook peas and drain
2. Add honey, butter, salt, and pepper flakes and toss gently. Sprinkle lightly with bacon and serve.
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Sugar Snap Peas and Radish Salad
V Sugar Snap Peas and Radish Salad
6 servings 10 minutes
1 pound sugar snap, ends trimmed
12 small radishes, quartered
1 thinly sliced watermelon radish
1/2 medium ripe avocado
2 T apple cider vinegar
1 T fresh lemon juice
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp ground pepper
1/4 tsp ground coriander
1/4 c olive oil
Directions
1. Combine sugar, peas, radishes in a bowl- set aside
2. In a blender, combine avocado, vinegar, lemon juice, mustard, salt, pepper, and coriander. Gradually add oil while processing - mix until smooth texture.
Add water gradually up to 1/4 to reach desired consistency. Toss salad with this dressing and serve.
From Country Living Magazine
Cream Stuffed Jalapenos
Ingredients:
1 pkg cream cheese, softened
1/4 c. chopped pimiento-stuffed olives
2 T olive juice
16 large jalapeno peppers, halved lengthwise and seeded
**Note - wear disposable gloves when cutting hot peppers, the oils can burn your skin, and avoid touching your face
Directions:
In a small bowl, combine cream cheese, olives, and olive juice. Spoon about 2 teaspooons into each jalapeno half. Serve immediately or refrigerate.
Fish Pepper Hot Sauce
10 fish peppers minced (seeds removed for less heat)
1/4 c. cider vinegar
1 tsp salt
1 T. sugar
Combine all ingredients in a bowl or jar. Will keep in the refrigerator, covered for several weeks. makes 1/4 c. sauce
Fish Pepper Butter on Pork Loin
2-3 Fish Peppers, seeded and sliced into thin rings
1/4 lb. unsalted butter, softened
salt and peper
1 T. vegetable oil
1 pork loin, tied, about 1 1/2 lb.
Preheat oven to 350
Mix peppers into softened butter and add salt and pepper to taste. Place the butter on a piece of foil, wax paper or plastic wrap in a log shape about 1 1/2 inches in diameter and about 3-4 inches long. Roll wrapping around butter, smooth out the shape and refrigerate until firm. (Extra buttr can be kept in the freezer for several weeks).
While the butter is chilling, heat the oil in a large ovenproof skillet over medium heat. Add the tied pork loin and brown on all sides. Place the skillet in the oven and roast until pork is firm to the touch, about 40 minutes.
Remove the roast from oven, cut off strings, and slice pork. Slice the cold butter into 1/4 inch thick rounds and place one pice of butter on each serving of meat. Serves 4.
Jalapeno and Corn Muffins
1 1/2 c. yellow cornmeal
1 1/2 c all purpose flour
2 T baking powder
1/2 c sugar
1/2 tsp salt
2 eggs
1/2 c milk
1/4 c vegetable oil
3 T honey
6 jalapeno peppers, seeded and diced
1/4 lb ham, diced
Preheat oven to 350
1. combine cornmeal, flour, baking powder, sugar, and salt together
2. Stir together eggs, milk, oil, and honey, the add dry ingredients to this mixture
3. Stir in diced peppers and ham
4. Pour the batter evenly into cups of 1-12 or 2-6 muffin tins (nonstick)
5. Bake in oven for 8 minutes or until toothpick comes out clean
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Make Ahead Quiche Muffins
V Make Ahead Quiche Muffins
A Great start to a Quick Morning...or even a lunchbox serving
INGREDIENTS:
2 c. chopped mushrooms
3/4 c. roasted red peppers
1/2 c. fresh corn or canned if unavailable
1/2 c. chopped onions
1 T olive oil
Liberal addition of herbs: parsley and chives
6 eggs lightly beaten
1 1/2 oz goat cheese
1/2 oz grated parmesan
INSTRUCTIONS:
1. Preheat oven to 350
2. In a large skillet on medium heat, saute mushrooms, red peppers, corn, and onion in olive oil and herbs
3. Place mixture in a round cake pan or in individual cupcakes pan lightly misted with olive oil. Cover with eggs and add goat cheese in droplets on top and finish with a sprinkling of parmesan cheese.
4. Cook in oven for 25 minutes or until set. Enjoy warm or cool to room temp and store in the refrigerator. Serve warm or cold.
Pinwheel Wraps
Ingredients:
2 pkgs cream cheese
1 pkg ranch dressing
3 oz. fresh olives, chopped
1 rib of celery
1 sweet red pepper
1/2 fresh jalapeno pepper
5 green onions chopped
3-5 slices bacon cooked and broken into bits
Directions:
Combine in a bowl 2 pkgs cream cheese and 1 pkg ranch dressing mix (or create your favorite to add).
Beat the cheese mixture until well blended the add 1 celery rib chopped, 1/4 cup red sweet pepper, 3 oz. chopped olives, 1 fresh jalapeno pepper (chopped), 5 green onions chopped, and 4 bacon slices - cooked and broken into pieces.
Spread this over flour tortillas one at a time and roll up. Cut into 1 inch slices and refrigerate your leftovers for later. Kids love to help mix and roll these pinwheel sandwiches.
Sweet/Spicy Jalepenos
Ingredients:
6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded cheddar cheese
6 bacon strips
1/4 c. packed brown sugar
1 T. chili seasoning
Directions:
1. Cut jalapenos lengthwise and remove seeds; set aside
2. In a small bowl, beat cheese until blended. Spoon into pepper halves.
3. Wrap a strip of bacon around each pepper half.
4. Combine the brown sugar and chili seasoning; coat the peppers with this mixture and place in a a greased baking pan.
5. Bake at 350 for 15-20 minutes or until bacon is firm
Note: Wear disposable gloves when handling peppers...the oils can burn skin. Do not touch your face.
Baked Sweet Potato Falafel
2 medium sweet potatoes (orange inside), around 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro chopped
Juice of half a lemon
a scant cup chickpea flower
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro chopped
Juice of half a lemon
a scant cup chickpea flower
a splash of olive oil
a sprinkling of sesame seeds
salt and pepper
Preheat the oven to 425F degrees and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.
Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).
Reheat the oven to 400F. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.
Makes about 18 falafel, enough for 4 - 6.
from Leon: Ingredients and recipes 2008
Blue Potato Honey Mustard Salad
Yummy! This is even more nutritious and colorful if skins remain on the potatoes.
Ingredients:
2 lbs blue potatoes, cut into pieces
1/2 a green bell pepper, diced
1/2 a red pepper, diced onion.
half of a sweet onion, diced
Dressing: May be served warm or cold
1/3 c. honey
1/4 c. Dijon mustard
1 T cider vinegar
1 T balsamic vinegar
1/2 tsp celery seeds
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground pepper
Steam potatoes until tender, then toss with peppers and onion.
Whisk dressing ingredients together and gently toss with potatoes. This salad may be served warm or cold.
Ingredients:
2 lbs blue potatoes, cut into pieces
1/2 a green bell pepper, diced
1/2 a red pepper, diced onion.
half of a sweet onion, diced
Dressing: May be served warm or cold
1/3 c. honey
1/4 c. Dijon mustard
1 T cider vinegar
1 T balsamic vinegar
1/2 tsp celery seeds
1/2 tsp garlic powder
1 tsp kosher salt
1/2 tsp freshly ground pepper
Steam potatoes until tender, then toss with peppers and onion.
Whisk dressing ingredients together and gently toss with potatoes. This salad may be served warm or cold.
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Oven Baked Seasoned Fries
V Oven Baked Seasoned Fries
Ingredients:
1/2 lb medium baking potatoes, peeled and cut into thin strips
1 T olive oil
1/2 tsp garlic powder
1/4-1/2 - tsp paprika
1/4 tsp salt (optional)
Directions:
1. Preheat oven to 450
2. Combine all ingredients in a bowl; toss well. Arrange the potatoes in a single layer on a baking sheet. Bake for 15-20 minutes or until golden brown.
Sausage, Potato & Onion Tortilla
Ingredients:
3-4 T extra virgin olive oil
6 pork chipolata sausages with some herb flavoring
1 onion
3 potatoes, thinly sliced
5 extra large eggs
sea salt and freshly ground black pepper
Directions:
Heat 1 T of the oil in the skiller. Add the sausages and saute for 8-10 minutes, turning them frequently. Remove and set aside. Wipe out the skillet with paper towels.
Cut the onion in half and then into slivers lengthwise
Heat 2 T of the oil in the skillet and add the potatoes, layering them with the onions. Cook for 10-15 minutes over medium low heat, lifting and turning occasionally, until just tender. The potatoes and onions should not be browned very much.
Meanwhile, break the eggs into a large bowl, add salt and pepper and beat lightly with fork. Remove the potatoes and onions from the skillet with a slotted spoon and add to the egg mixture. Thickly slice the sausages and mix with the eggs and potatoes.
Return the skillet to the heat, adding a little more oil if necessary. Add the potato and egg mixture spreading it evenly. Cook over medium low heat until the bottom is golden brown and the top has almost set.
Put a plate or flat saucepan lid on the top and invert so that the tortilla drops onto the plate. Slide back into the skillet, brown side up and cook 2-3 minutes until lightly browned underneath. Serve hot or warm and cut into wedges.
3-4 T extra virgin olive oil
6 pork chipolata sausages with some herb flavoring
1 onion
3 potatoes, thinly sliced
5 extra large eggs
sea salt and freshly ground black pepper
Directions:
Heat 1 T of the oil in the skiller. Add the sausages and saute for 8-10 minutes, turning them frequently. Remove and set aside. Wipe out the skillet with paper towels.
Cut the onion in half and then into slivers lengthwise
Heat 2 T of the oil in the skillet and add the potatoes, layering them with the onions. Cook for 10-15 minutes over medium low heat, lifting and turning occasionally, until just tender. The potatoes and onions should not be browned very much.
Meanwhile, break the eggs into a large bowl, add salt and pepper and beat lightly with fork. Remove the potatoes and onions from the skillet with a slotted spoon and add to the egg mixture. Thickly slice the sausages and mix with the eggs and potatoes.
Return the skillet to the heat, adding a little more oil if necessary. Add the potato and egg mixture spreading it evenly. Cook over medium low heat until the bottom is golden brown and the top has almost set.
Put a plate or flat saucepan lid on the top and invert so that the tortilla drops onto the plate. Slide back into the skillet, brown side up and cook 2-3 minutes until lightly browned underneath. Serve hot or warm and cut into wedges.
Spinach and Potato & Onion Tortilla
Ingredients:
3-4 T extra virgin olive oil
3. c. cleaned spinach leaves, chopped
1 onion
3 potatoes, thinly sliced
5 extra large eggs
seas salt and ground pepper
Directions:
Heat oil in the skillet and add potatoes and onion...layer in skillet
2. Cook for 10-15 minutes over medium heat. Onions shouldn't brown very much
3. Break eggs into a large bowl, add eggs and salt and pepper and beat briefly with a fork.
4. Remove potatoes and onions from skillet...saute the the spinach lightly in the pan adding more oil if necessary.
5. Add the eggs to the skillet and let cook as a omelet...fill with spinach, egg and potato mixture...flip to cook other side until lightly browned...cut into wedges.
Buttered Rutabagas
Ingredients:
1 lg. rutabaga
salt
fresh ground pepper
butter
Instructions:
1. Peel, cut, dice, your rutabaga and cook it in boiling water. Note: A supermarket purchased rutabaga is dipped in wax so make sure you peel if you are using a waxed purchase.
2. Cook the rutabaga until nearly tender and drain
3. Mash the rutabaga with a mixer or potato masher and add 6 Tablespoons of butter , salt, and pepper to taste.
*A great addition is to saute' mushrooms in butter and add them to the mashed rutabagas.
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Roasted Rutabaga and Root Vegetables
V Roasted Rutabaga and Root Vegetables
Ingredients
- 1 butternut squash - peeled, seeded and cut into 1-inch dice
- 3 carrots, cut into 1 inch pieces
- 1 large sweet potato, cut into 1-inch cubes
- 1 rutabaga, peeled and cut into 1-inch pieces
- 3 parsnips, peeled and cubed
- 3 turnips, peeled and cut into 1-inch dice
- 1/4 cup extra virgin olive oil
- Kosher salt and pepper to taste
- 1 Tablespoon dried or 3 T. fresh herbs such as rosemary, thyme, parsley, oregano
- Add 2 cloves of garlic (if desired)
About 6-8 cups of winter vegetables
Directions
- Preheat oven to 450 F.
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Winter Cornbread with Scallions
Ingredients:
4 1/2 c. unbleached flour
1 c. yellow cornmeal
2 tsp. baking powder
3/4 tsp salt
1 1/4 c. milk
2 Tbsp honey
1 egg
1/2 c. vegetable oil
8 scallions (white and light green parts only) trimmed and thinly sliced
Optional : add 3 slices of bacon cooked and crumbled...folded in before baking
Directions:
1. Heat oven to 400 F
2. Whisk flour, cornmeal, baking powder and salt together in a bowl.
3. Mix together next ingredients before adding to dry mix: milk, honey, egg, oil, scallions, and 2 grinds of
black pepper until well mixed
4. Pour the batter into a hot skillet and bake until the top is golden and firm 20-25 minutes. Cool in the
pan for 5 minutes and serve warm or room temp.
Yummy with a crisp crust in a cast-iron skillet!
4 1/2 c. unbleached flour
1 c. yellow cornmeal
2 tsp. baking powder
3/4 tsp salt
1 1/4 c. milk
2 Tbsp honey
1 egg
1/2 c. vegetable oil
8 scallions (white and light green parts only) trimmed and thinly sliced
Optional : add 3 slices of bacon cooked and crumbled...folded in before baking
Directions:
1. Heat oven to 400 F
2. Whisk flour, cornmeal, baking powder and salt together in a bowl.
3. Mix together next ingredients before adding to dry mix: milk, honey, egg, oil, scallions, and 2 grinds of
black pepper until well mixed
4. Pour the batter into a hot skillet and bake until the top is golden and firm 20-25 minutes. Cool in the
pan for 5 minutes and serve warm or room temp.
Yummy with a crisp crust in a cast-iron skillet!
Farmer Jill's Family Spinach Dressing
This recipe is not normally shared...but in the spirit of the farm ~ please enjoy!
2/3 c. sugar
1 tsp salt
1/2 tsp pepper
1 heaping tsp. celery seed
3 T prepared mustard
ADD TO THE ABOVE:
1/2 c. vinegar
1/2 c. mazola oil
*use egg beater or blender to combine the dressing the night before you want to serve the salad
dry your spinach leaves before serving.
ADD TO THE FRESH SPINACH:
1 c. Pepperridge Farm Herb Dressing Mix
1/2 # baon fried crisp and crumbled
3 hardboiled eggs sliced to decorate the top
Shirred Eggs with Spinach and Paprika
Shirred Eggs with Spinach and Paprika
olive oil spray
4 oz spinach leaves, coursely chopped (1 1/3 c.)
4 large eggs
2 T. heavy cream
salt, pepper, paprika to taste
Preheat oven to 375, spray 4 ramekins with olive oil lightly
Divide spinach into each ramekin, and break one egg over the top.
Drizzle 1/2 T. of cream over each egg and season to taste with salt, pepper, and paprika.
Bake 10 - 14 minutes until eggs are prepared as desired; firm or runny
Adapted from Williams and Sonoma EAT WELL
V
Spinach Curry
V Spinach Curry
Spinach Curry
1 c onion, chopped
1 c. reduced sodium vegetable broth
2 garlic cloves, minced
1/2 tsp salt
1 T curry powder
1/2 tsp pepper
1 (8 oz) can tomato sauce
hot cooked couscous, optional
10 oz. washed spinach, chopped
1 (16 oz) can garbanzo beans or chickpeas rinsed, drained
In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup of garbanzo beans. In a blender, combine the broth and remaining garbanzo beans, cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir until the mixture is heated through. Serve over coucous if desired.
Yield 4 servings
Chilled Faux Strawberry Souffle'
Not really a souffle....but it looks like one. This creation needs to be chilled thouroughly overnight.
16-20 oz. fresh strawberries
2 - 1/4 oz. envelopes of plain gelatin
1 1/4 c. sugar
6 eggs separated
1 t freshly squeezed lemon juice
pinch of salt
1 1/4 c. whipping cream
Choose your best berries to save for garnish later - 6 is adequate. Puree the remaining berries to make about 2 c. of puree. Using a heavy saucepan, combine the gelatin, 3/4 c. sugar and the egg yolks. Using low heat, gradually add pureed strawberries and continue stirring until mixture thickens. Remove from heat, stir in lemon juice, and allow to cool.
In a large bowl, beat egg whites with salt and remaining 1/2 c sugar until shiny stiff peaks are formed. In another bowl, whip cream until it forms soft peaks and fold it into the egg whites. Do not over stir. Gently fold in strawberry puree. Spoon mixture into a serving dish, mounding it high - making it appear as a souffle. Chill it overnight and before you serve - garnish with the reserved berries.
serves 6
Creme Brulee' Strawberry Style
12 oz. fresh strawberries, hulled
2 T superfine sugar
3 T kirsch
2/3 c. Sour cream
2/3 c. whipping cream
Brown sugar, for topping
In a bowl, toss together strawberries, sugar, kirsch; let this mixture stand for approximately 1 hour. Spoon portions of berry mixture into 6 individual oven proof dishes. Whip together sour cream and whipping cream and spread this over the strawberries. Sprinkle with brown sugar and place under a preheated broiler until the sugar carmelizes on top. Serve immediately while warm.
Serves 6
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Grilled Strawberry Kabobs
V Grilled Strawberry Kabobs
These are great served as a first course for a brunch or a match with chicken or pork chops.
8-10 oz. large fresh strawberries, hulled
1 red-skinned apple, unpeeled, cored, and cubed
1 container (11oz) mandarin orange segments, drained
1 banana, peeled and thinly sliced
1/2 canteloupe or honeydew scooped into balls
fresh pineapple wedges
GLAZE:
1 T cornstarch
juice of a lemon
1/2 c. freshly squeezed orange juice
2 T honey
ground cinnamon, to taste
2 - 3 teaspoons finey chopped mint
Thread the fruit on skewers. In a saucepan dissolve cornstarch in lemon juice. Add the remaining ingredients, except mint. Heat stirring until the mixture thickens, then add mint. Paint the fruit with the glaze and broil or grill until the fruit is cooked through and lightly browned. Serve immediately.
makes 4-6
Mushroom Soup Extra
3 T olive oil
6 oz. mushrooms, sliced
sea salt & fresh groud pepper
1 small white onion, diced
2 garlic cloves, minced
2 sprigs fresh thyme, saving some extra for garnish
oz white wine
Instructions:
1. Heat oil in Large pot and saute' mushrooms for 2-3 minutes Season with salt and pepper
Set aside a few mushrooms to use as garnish
2. Add onion and garlic and reduce heat. Simmer until onions are translucent
3. Stir in thyme and deglaze with wine
4. Add 3 cups of water and simmer for 10-15 minutes
5. Remove from heat and place the whole mixture in a blender. Puree until very smooth adjusting
seasoning as desired
Garnish with the saved mushrooms and additional thyme. Another option is to garnish with chervil and diced fingerling potatoes (micro diced and sauteed lightly).
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Orange Strawberry Waffle Sauce
V Orange Strawberry Waffle Sauce
Very tasty on pancakes and waffles, but also great on homemade ice-cream.
16-20 oz. fresh strawberries, hulled
1 T freshly squeezed orange juice
1 T blackberry jam
1 T superfine sugar
1 T Cointreau or other orange liqueur
Dash of creme de cacao
Grated zest of 1/2 orange and 1/2 lemon
In a blender or food processor, blend all ingredients except zest until smooth. Sprinkle the pancakes, waffles, or ice-ceam with zest and serve the sauce in a pitcher for topping.
makes about 2 cups
Roasted Kohlrabi
Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4
1 1/2 pounds fresh kohlrabi, ends trimmed, thick green skin sliced off with a knife, diced
1 tablespoon olive oil
1 tablespoon garlic (optional)
Salt
Good vinegar
Set oven to 450F. Toss the diced kohlrabi with olive oil, garlic and salt in a bowl. (The kohlrabi can be tossed with oil and seasonings right on the pan but uses more oil.) Spread evenly on a rimmed baking sheet and put into oven (it needn't be fully preheated) and roast for 30 - 35 minutes, stirring every five minutes after about 20 minutes. Sprinkle with a good vinegar right before serving.
Scrumptious Strawberry Mousse
Hint: If you rinse your ring mold with cold water and chill it prior to filling it's easier to unmold later.
1 c. pureed fresh strawberries
1/2 pt. small-curd cottage cheese
2/3 c. plain yogurt
grated zest and juice of 1/2 lemon
2 T water
2 envelopes (1/4 oz) unflavored gelatin
2 egg whites
3 peaches, peeled, sliced, and dipped into lemon juice
Unstemmed whole strawberries, for garnish
thin slices melba toast
In a large bowl, combine strawberry puree, cottage cheese, yougurt, and lemon zest and mix well.
In a small saucepan, combine lemon juice with water and sprinkle with gelatin; let sit 1 minute. Over
low heat, stri mixture until gelatin is dissolved completely and immediatelty stri gelatin into strawberry
mixture. In a another bowl, beat egg whites until stiff and fold them into the strawberry mixture.
Spoon into a rinsed and chilled 3 cup ring mold, cover, and refrigerate until set, about 4 hours.
To serve, dip mold into hot water for 10 seconds, cover with a serving plate, and invert. Heap peaches
and whole strawberries in the center of the ring and arrange melba toast around it.
Serves 4-6
Spinach Salad with Orange Salad Dressing
Spinach leaves washed and dried
1 can of garbanzo beans, rinsed and drained
2 c. unpeeled sliced cucumbers
1 c. halved cherry or grape tomatoes
1/4 c. raw pumpkin seeds
2 T. chopped fresh basil
Dressing
1/4 extra virgin olive oil
2 T orange juice concentrate
2 T rice vinegar
2 T chopped fresh basil
2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp fresh ground pepper
In a bowl, toss spinach, beans, cucumbers, tomatoes, pumpkin seeds and basil together thoroughly.
Make the dressing in a blender and puree till smooth. Pour over salad and serve immediately
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Strawberries
V Strawberries
Fresh Fruit Sauce
2 c. fresh berries or fruit of choice
1/2 tsp pure vanilla extract
1. Place one half of berries in a blender and blend until smooth.
2. Add vanilla extract and chopped fresh fruit to blended fruits and mix well. Serve chilled or at room temperature
(Great for breakfast!)
Strawberry and Feta Cheese Salad
A colorful salad of red, white, and green. Feta is combined with strawberries in a creamy mustard dressing.
1/2 cauliflower, broken into florets
12 oz. small fresh strawberries, hulled
1 bunch watercress, stems cut off
4 oz. feta cheese, crumbled into chunks
Dressing:
2 T apple cider
3 T olive oil
2 T whipping cream
1 tsp Dijon-style mustard
salt and freshly ground pepper, to taste
Blanch cauliflower by cooking the florets in boiling water for 1 minute and draining. In a salad bowl, gently mix together florets with strawberries, watercress, and feta. In a lidded jar, combine all dressing ingredients and shake well. Drizzle over salad and serve immediately.
Serves 4-6
Strawberry and Yogurt Tart
Prepare a simple hazelnut crust first if you enjoy the flavor of hazelnuts...otherwise any prepared tart shell can be used for this recipe.
Hazelnut Crust
1 1/2 T butter, softened
1 c. crushed zwieback
2/3 c. ground hazelnuts
1 tsp. finely grated orange zest
In a bowl, combine all ingredients and mix well. Press into a 9 inch pie plate or tart pan.
Filling:
12-16 oz. fresh strawberries, hulled and halved
Pinch each: ground nutmeg, cinnamon
2 T honey
1/2 pint plain yogurt
6 oz. cream cheese, softened
Vanilla extract, to taste
Pistachio nuts, for garnish
Whipped cream or ice cream (ala mode)
Reserve some strawberrie sfor garnish. Cover the base of the crust with remaining berries, sprinkle with nutmeg and cinnamon, and drizzle with honey. In a bowl, combine yougurt and cream cheese, blend thoroughly, and season with vanilla extract. Spoon yogurt mixture over strawberries and garnish with reserved berries. Chill well and serve with whipped cream or ice-cream.
Serves 6-8
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Strawberry Barbecue Sauce
V Strawberry Barbecue Sauce
It sounds unusual - and it might be...but it goes great with chicken or barbecued meats like spare ribs.
1 1/4 c. strawberry jam
3/4 c. tomato sauce
1 T Worcestershire sauce
1 onion, minced
freshly ground black pepper, to taste
1 T honey
1 tsp minced fresh ginger root
Combine all ingedients in a saucepan. Stir constantly with a metal sppon, bring the mixture to a boil, then reduce heat, and simmer for 5 minutes. Add a little water if the sauce becomes too thick.
Strawberry Breakfast Omelet
4 eggs
1 T superfine sugar
1 T half and half
pinch of salt
Butter, for cooking
4-5 oz. fresh strawberries, hulled, and sliced lengthwise
In a bowl, beat together eggs, sugar, half and half, and salt until frothy. In a small skillet, heat enough butter to cover pan, pour in half of the egg mixture, and reduce heat slightly. When the eggs are cooked through, spread half the strawberries on one side of the omelet, fold it in half, and serve at once. Repeat the process for another omelet.
serves 2
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Strawberry Gelato
V Strawberry Gelato
A great dessert, palate cleansing sorbet or simple addition to an outdoor summer picnic on the deck.
1 c. sugar
1 1/3 c. water
3 c. pureed fresh strawberries
2 T grated lime zest
2 T freshly squeezed lime juice
1 T freshly squeezed orange juice
In a small saucepan, heat the sugar and water until the sugar is dissolved. While allowing this to cool, in another bowl combine strawberry puree with zest, lime juice, orange juice, and cooled sugar syrup. Pour into a container that may be frozen...and chill until firm.
Makes about 1 quart
Strawberry Hearts - Individual Style
Suggested to be chilled in individual porcelain molds that are heart shaped...but you can be creative with what you use. Wonderful as a first course for a brunch, served with unsalted crackers, melba toast, or small slices of pumpernickel bread.
8 oz. cream cheese
2 T confectioners' sugar (10x)
1 tsp vanilla extract
pinch of salt
2/3 cup of sour cream
1/3 cup whipping cream, whipped
1 egg white
6 strawberries with stems intact
In a chilled bowl, beat together the cream cheese, sugar, vanilla, and salt. In another bowl, mix together sour cream and whipped cream. In a third bowl, beat egg white until frothy. Fold egg white into whipped-cream mixture and gently fold into ceam cheese mixture. Line 6 (heart shaped) molds with plastic wrap and press mixture into them. Chill overnight.
To serve, invert the molds onto individual plates and garnish with strawberries, either whole, sliced, or cut into a decorative fan.
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Traditional Chocolate Dipped Strawberries
V Traditional Chocolate Dipped Strawberries
Delicious served with coffee following a meal or as a delicate appetizer for two.
8 oz. dark or bittersweet baking chocolate
1/2 tsp safflower oil
1 tsp peppermint extract (not flavoring)
12 -16 large perfect strawberries with stems intact
Using a double boiler, melt the chocolate, oil and peppermint together until the mixture is creamy and smooth. Hold each strawberry gently by the stem and dip it into the warm mixture. Dip only to the shoulder of the strawberry. Place them on a waxed paper sheet to set.
Makes 12-16 coated strawberries
August Medley
1 tablespoon olive oil
1 onion, chopped
2 ears of corn, kernels scraped off
2 cloves garlic, chopped
1 summer squash, diced
1 pound tomatoes, quartered
Seasoning: salt, pepper and thyme to taste
1 onion, chopped
2 ears of corn, kernels scraped off
2 cloves garlic, chopped
1 summer squash, diced
1 pound tomatoes, quartered
Seasoning: salt, pepper and thyme to taste
Optional ingredients:
1 bunch summer greens, such as amaranth or purslane, cut
coarsely
1 handful basil, oregano, cilantro or parsley, chopped
1/3 log (or more) goat cheese of any flavor
Squash blossoms
coarsely
1 handful basil, oregano, cilantro or parsley, chopped
1/3 log (or more) goat cheese of any flavor
Squash blossoms
In a large frying pan or saucepan, sauté the onion in oil until
soft. Add the corn kernels and garlic and sauté for 10 minutes or
so, stirring occasionally. Add the squash, tomatoes, and
seasoning. Stir, cover, and simmer for 10 more minutes. Add
any optional ingredients, stir gently, and simmer for another 1 or
2 minutes—the ingredients should wilt without overcooking.
Serve with toasted tortillas or on a bed of rice or noodles
soft. Add the corn kernels and garlic and sauté for 10 minutes or
so, stirring occasionally. Add the squash, tomatoes, and
seasoning. Stir, cover, and simmer for 10 more minutes. Add
any optional ingredients, stir gently, and simmer for another 1 or
2 minutes—the ingredients should wilt without overcooking.
Serve with toasted tortillas or on a bed of rice or noodles
Buttermilk Summer Squash
Ingredients:
a generous splash of olive oil or (3T.) knob of butter
3 small onions, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
3 small onions, chopped
a couple pinches of fine-grain sea salt
pinch of crushed red pepper flakes
3-inch sprig of rosemary
1 1/2 pounds yellow or green summer squash, cut into 1/2-inch thick slices/chunks
3/4 pound potatoes, un-peeled, cut into 1/4-inch thick pieces
3 medium cloves garlic, chopped
3 cups lightly flavored vegetable stock or water
2/3 cup buttermilk
garnish with: fresh herbs, toasted almonds, a generous drizzle of olive oil/ melted butter, and/or some crumbled feta
Heat olive oil/butter in large thick-bottomed pan over medium heat. Stir in the onions, salt, red pepper flakes, and rosemary. Saute until onions are tender - a couple minutes. Stir in the squash and potatoes, and cook until the squash starts to get a bit tender - a few minutes. Stir in the garlic, remove the sprig of rosemary, and then add the stock (or water) to the pot. Bring to a boil and then reduce the heat to a simmer, stirring occasionally until potatoes are tender, about 15 minutes.
Puree with a hand blender. If you like a silkier soup feel free to pour the soup through a strainer. Slowly whisk in the buttermilk, taste, and adjust the seasoning - adding more salt if needed. Top the soup with a bit of crumbled feta, some toasted almonds, a drizzle of olive oil, and a small pinch of red pepper - but it's perfectly good straight with no fuss on top.
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Dilled and Grilled Squash Chips
V Dilled and Grilled Squash Chips
2 lbs zucchini, patty pan or long summer squash
3 T. olive oil
1 T. fresh lemon juice
2 cloves of garlic
3 T chopped fresh dill
salt and pepper
course sea salt
Prepare a medium hot gril
In a large bowl combine the squash, oil, lemon juice, garlic, dill and salt and pepper. Toss to coat
Grill the squash until they are grill-marked and tender...about 5 minutes for the first side and less for the second. Transfer to a serving plate and sprinkle with salt or lemon juice. Hint: if you warm your serving plate in the oven - your squash stays warm during transit to the table.
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Grilled Summer Squash
V Grilled Summer Squash
Ingredients:
Summer Squash,
Onion
Olive OIl
Sea Salt
Pepper
Lemon
Parsley
Mint
Ricotta Block of Cheese
Directions:
Preheat a grill to medium high. Toss 1 1/2 pounds sliced summer squash and 1 sliced onion with olive oil, salt, and pepper. Grill 3-5 minutes per side. Toss with more olive oil, the zest and juice of 1 lemon, and some chopped parsely and mint. Tops with ricotta shaved cheese before serving.
Italian Relish
Ingredients:
2 T olive oil1/2 c. onion, chopped
1 clove garlic, minced
2 medium summer squash, chopped
1 can pizza sauce
8 oz. chopped tomatoes
1 tsp fresh oregano, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary, chopped
Method:
Using a large skillet, heat oil and saute onion and garlic until soft (2-3 minutes). Add the squash , pizza sauce, rosemary, theyme and oregano. Bring to a boil and add salt and pepper as desired. simmer approximately 8-10 minutes, covered.
Uncover and cook until mixtures is tender but not mushy.
Serve this relish hot, room temperature, or chilled.
Roasted Pattypan Squash
1 1/2 pounds pattypan squash, stem ends trimmed and halved (or quartered if large)
2 tablespoons extra-virgin olive oil
1 medium clove garlic, minced
1 tablespoon minced fresh parsley or chives
salt and pepper
Adjust an oven rack to the lower-middle position and preheat to 425 degrees. Toss the squash, oil, garlic, and salt and pepper in a large bowl. Arrange the squash on a rimmed baking sheet and roast until lightly browned and tender, about 20 minutes. Sprinkle with the parsley or chives and adjust the seasonings, adding salt and pepper to taste. Serve immediately.
Sprinkle with grated parmesan cheese to finish for a little something extra.
From Perfect Vegetables, 2003.
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Roasted Vegetable Pitas with Creamy Herb Dressing
V Roasted Vegetable Pitas with Creamy Herb Dressing
Ingredients:
1 c. yellow summer squash, cut in 1/2" diagonal slices
1 red pepper, but in wedges
1 small onoin, cut into wedges
2 garlic cloves, thinly sliced
1 large tomatoe, but into 8 wedges
1/2 c. spinach leaves, washed & torn into pieces
1 1/2 tsp olive oil
1 1/2 tsp fresh oregano, chopped
1 1/2 tsp fresh basil, chopped
1/4 tsp salt (optional)
2-4 pita pocket halves
Dressing:
1/2 c soft tofu 1. combine all ingredients except the dill into the blender
2 T tofu, soy, or nonfat milk 2. Scrape the sides of the blender as needed
2 t olive oil 3. Add more milk as needed to get a consistency that is thin
2-3 T lemon juice 4. pour into a bowl and stir in dill. whala...done
1 tsp honey
1/4 tsp salt
1/4 tsp garlic powder
2 tsp fresh dill
Directions:
1. Prepare and cut vegetables first
2. Combine in a mixing bowl all the above ingredients except tomatoes and dressing. Toss lightly to glaze with olive oil
3. Sppon the mixture onto a broiler pan or cookie sheet coated with non sticking oil. Broil 5 minutes baste with marinade and broil an additional 5 minutes or till lightly browned. Tomatoes and spinach should just be warmed; if you prefer the tomato softer, add with vegetable mixture at the beginning of the 10 minutes
4. Prepare herb dressing while vegetables are broiling
5. Divide the vegetable mixture evenly into two pita halves. Drizzle with 2 T dressing over each sandwich.....serve.....enjoy!!!
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Shredded Zucchini or Summer Squash
V Shredded Zucchini or Summer Squash
3 tablespoons extra-virgin olive oil
4 medium zucchini or summer squash (about 1 1/2 pounds), trimmed shredded, and squeezed dry in a dish towel or cheese cloth.
3 medium garlic cloved, minced
2 tablespoons minced fresh parsley, basil, mint, tarragon, or chives
salt and ground black pepper
Heat the oil in a large nonstick skillet over medium-high heat until almost smoking. Add the zucchini and garlic and cook, stirring occasionally, until tender, about 7 minutes. Stir in the herb and salt and pepper to taste. Serve immediately.
variation:
substitute 3 tablespoons unsalted butter for oil. Heat butter add 1 spring onion minced and cook 2 to 3 minutes until soft. Add zucchini with 1 1/2 cups sweet corn and cook until tender, about 7 minutes. Stir in 1 tablespoon minced chives and season with salt and pepper.
From Perfect Vegetables, 2003.
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Shredded Zucchini with Garlic and Herbs
V Shredded Zucchini with Garlic and Herbs
This simple shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors. Use any fresh herb on hand, varying the amount depending on its intensity. Serves 4 as a side dish.
4 medium zucchini (about 1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium garlic cloves, minced
1 to 2 tablespoons minced fresh herb leaves
Salt
Freshly ground black pepper
- Trim the ends from the zucchini. Shred the zucchini using the large holes on a box grater.
- Wrap the shredded zucchini in several layers of paper towels or in a kitchen towel and squeeze gently. Continue squeezing, using new towels if necessary, until the zucchini is fairly dry.
- Heat the oil in a large skillet set over medium-high heat. Add the zucchini and garlic and cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Stir in the herb and salt and pepper to taste. Serve immediately.
Shredded Zucchini and Carrot with Garlic and Herbs
Reduce the number of zucchini to three and add 1 large carrot, peeled and shredded, to the pan along with the zucchini.
Shredded Zucchini with Cream and Herbs (not vegan)
Replace the olive oil with 2 tablespoons butter and 1 tablespoon vegetable oil. Omit the garlic. Add 1/4 cup heavy cream along with the herb and briefly simmer until the cream is absorbed.
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Slow-Sauteed Pattypan Squash with Onion and Parsley
V Slow-Sauteed Pattypan Squash with Onion and Parsley
Pattypan are my first choice for this recipe, however, small zucchini cut into 3/4-inch-thick rounds could be handled the same way. Serves 4 as a side dish.
2 tablespoons extra-virgin olive oil
1 medium onion, minced
1 1/2 pounds small pattypan squash (each the size of a golf ball), halved - cut larger squash in to pieces
Salt
2 tablespoons minced fresh parsley leaves (optional)
- Heat the oil in a large skillet. Add the onion and saute over medium heat until softened, about 3 minutes. Add the squash and stir to coat well with the oil and onion. Sprinkle generously with salt. Reduce the heat to medium-low.
- Cook, stirring occasionally, until the squash is tender and golden brown in spots, 20 to 30 minutes. Stir in the parsley and adjust the seasonings. Serve immediately.
Squash Casserole
2 pounds yellow summer squash, trimmed and sliced 1/4 inch thick
1/2 small sweet onion, diced
1 tsp salt
1 large egg
1/2 c. mayonnaise
1/2 c. grated cheddar cheese (about 2 oz)
1/4 tsp black black pepper
1/2 c. butter crackers
Preheat the oven 350 F. Butter a 2 - qt. casserole dish. Place the sliced squash and onion in a medium saucepan with a cup of water and 1/2 tsp of the salt. Cover and cook over medium until the squash is tender, about 15 minutes.
Drain and cool.
Put the squash into a bowl and beat with an electric mixer, the mixture should remain kind of chunky. Add the egg, mayonnaise, cheese, remaining 1/2 tsp salt, and the pepper and mix until combined. Pour the squash mixture into the prepared dish, top with the crumbs, and bake for 30 minutes.
**Use a yellow straight or crookneck squash
Summer Squash Pizza
Ingredients:
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 medium zucchini, cut lengthwise into (1/4-inch-thick) slices
- 1 medium yellow squash, cut lengthwise into (1/4-inch-thick) slices
- Cooking spray
- 1 (12-inch) pizza crust
- 2 (heirloom) tomatoes, thinly sliced
- 1/4 cup (1 ounce) finely grated Parmesan cheese
- 2 tablespoons thinly sliced fresh basil
- 1/2 teaspoon finely chopped fresh oregano
Directions:
1. Prepare grill.
2. Combine oil, vinegar, salt, pepper, zucchini slices, and yellow squash slices in a large bowl, tossing gently to coat. Place squash mixture on grill rack coated with cooking spray; grill 2 minutes on each side or until tender.
3. Reduce grill temperature to medium.
4. Lightly coat pizza crust with cooking spray; grill 1 minute on each side or until lightly toasted. Arrange zucchini and squash over crust. Arrange tomatoes over squash; sprinkle with Parmesan cheese. Grill 5 minutes or until thoroughly heated. Remove from grill; sprinkle with basil and oregano.
Vegetable Ribbons with Pesto
3 large carrots, peeled
2 medium zucchini
2 medium yellow squash
1/4 c. basic basil pesto (see recipe below to make your own)
salt and freshly ground black pepper
Garnish: fresh basil leaves
Using a vegetable peeler, cut ribbon-like slices from carrots, zucchini, and yellow squash, using as much of the vegetable as possible. (Draw the peeler in lengthwise motions, as if peeling vegetables.)
To medium saucepan, add 1/2 inch of water. Heat to boiling. Add carrots, cover, and cook over medium heat for 2-3 minutes. Add zucchini and yellow squash and continue cooking 1-2 minutes. Drain well and place in serving bowl. Add pesto and season with salt and pepper to taste. Toss to coat, garnish with basil leaves, and serve immediately.
Basil Pesto Recipe:
1/2 c. pine nuts
1/2 c. walnuts
1 tsp coarse salt
1/2 tsp ground white pepper
1 T minced garlic
3 c. loosely packed, fresh basil leaves
4 ounces Asiago cheese, grated
2 ounces Parmesan cheese, grated
1 c. olive oil
In food processor, combine pine nuts, walnuts, course salt, white pepper, garlic, and basil. Pulse until finely chopped. Add Asiago and Parmesan and process until smooth. With processor running, add olive oil in slow and steady stream. Process until well blended. Place in jar and store in refrigerator up to 1 week, or place in tightly sealed freezer-safe container and freeze up to 3 months. (Ice cube trays work great for freezing).
Zucchini Crisp (a dessert!)
This tastes just like apple crisp! I'm not sure how well it will work with yellow squash, but it works wonderfully with zucchini. A fun surprise!
Zucchini Crisp
Directions
Zucchini Crisp
- 8 cups cubed peeled zucchini
- 3/4 c lemon juice
- 1/2 to 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- FOR TOPPING:
- 1 c packed brown sugar
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 2/3 cup cold butter, cubed
Directions
- In a bowl, combine the zucchini, lemon juice, sugar, cinnamon and nutmeg; mix well. Pour into a greased 13-in. x 9-in. baking dish.
- For topping, combine brown sugar, oats and flour in a bowl; cut in butter until crumbly. Sprinkle over the zucchini mixture. Bake at 375° for 45-50 minutes or until bubbly and the zucchini is tender. Yield: 12-15 servings.
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Zucchini Pickles for Christmas
V Zucchini Pickles for Christmas
Ingredients:
20 cherry tomatoes
5 small zucchini, cut into spears
2 bell peppers, red is best, cut into rings
4 fresh dill heads or 4 tsp dried dill seed
3 cloves of garlic
3 whole cloves
3 cups of water
1 c. distilled white vinegar
2 T. pickingl salt
Method:
Pack the vegetables into four clean, hot 1 pint jars, and leave at least 1/2 inch of head space at the top of the jar. Then add 1 head of dill, 1 clove of garlic, and 1 clove.
Combine the water, vinegar, and salt in a nonractive saucepan and bring to a boil. Pour it over the vegetables in each jar. Take a table knife or thin spatula and slide it down the side of each jar to remove air bubbles. Wipe the jar with a clean cloth and seal with lid and ring.
Process by placing the jars in a boiling water bath according to the directions on canning jar packaging
approx. 20 minutes.
Let cool undisturbed for 12 hours. Then store in a cool, dark place. Allow several weeks for the flavors to fully develop in the jars.
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Zucchini Relish
V Zucchini Relish
Remove the seeds from zucchini squash. Grind up enough to make approximately 3 quarts.
Then Add:
2 red peppers, chopped (green may be used but red adds color)
4-8 onions
1/2 tsp salt
1 tray of ice cubes
Combine and let set for 2-3 hours. Drain
Combine and heat:
4 c. sugar
4 c. vinegar
2 T mustard seed
1 tsp tumeric
1/2 tsp cloves
Pour over zucchini and combine. Pack in jars. Cold pack 10 minutes.
Good with hamburgers and hot dogs.
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Zucchini with Pesto
V Zucchini with Pesto
Pesto is not just for Pasta
4 medium sized zucchini, julienned,
4 medium sized zucchini, julienned,2 tsp salt
1/4 c. virgin olive oil
2/3 c. pesto
If you have the time combine zucchini and salt in a colander. Toss to mix and set it aside to drain for 30 minutes. Transfer the zucchini to a clean kitchen towel and wring it dry.
In a skillet, heat the oil over medium heat and add the zucchini and saute until crisp...about 3 minutes
Add your warm pesto and toss to mix it well...serve at once.
Butternut Squash Spoon Bread
24 oz. butternut squash chopped (5 cups)
1/2 c. freshly grated Parmesan cheese
1/4 c. flour
1/2 c. butter
1 c. milk
1 T chopped fresh sage
1/2 tsp salt
4 eggs, separated
1/4 c. finely chopped walnuts, toasted
Directions:
1. Heat oven to 425. Spray a 10 x 15 pan with cooking spray. Place squash in single layer in pan.
Bake 40 minutes, stirring after 20 minutes or until tender. Cool 5 minutes. Reduce oven temp
to 350.
2. Spray 8 custard cups or ramekins with cooking spray. Place cups on cookie sheet. Then in a
food processor place squash, cheese, flour, butter, milk, sage, salt, and egg yolks. Cover;
process, using quick on and off motions until well blended. Spoon the squash mixture into a
large bowl.
3. In a medium bowl beat the egg whites until stiff peaks form and fold the egg whites into the squash.
4. Fill custard cups with mixture evenly divided.
5. Bake 35-40 minutes or until slightly puffed and golden brown. Sprinkle with walnuts and serve warm.
Liberian Squash
Serves 4
2-3 cups winter squash (peeled and chopped in 1-inch pieces)
1 onion (chopped)
Hot peppers to taste (chopped)
In large saucepan sauté in 2 tablespoons oil until onion is translucent. Cover and cook until pumpkin is cooked, 10 minutes.
1 cup chicken, beef, or vegetable broth
Add and cook for 10 minutes.
1 cup browned sausage
salt and pepper to taste
Add and cook uncovered until liquid is absorbed. Served with rice or noodles.
Pizza with Butternut Squash Sauce
(*Recipe recommendation and picture from longtime CSA member and volunteer, Jeff Corcoran*)
INGREDIENTS
Squash Sauce:
½ butternut squash, cubed
4 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
Salt and freshly ground black pepper
1 cup vegetable or chicken broth
½ butternut squash, cubed
4 garlic cloves
3 tablespoons olive oil
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped thyme
Salt and freshly ground black pepper
1 cup vegetable or chicken broth
Pizza:
2 tablespoons olive oil
1 ball store-bought pizza dough
1 cup fresh mozzarella, roughly cubed
1⅓ cup ricotta
¼ cup sage leaves
Freshly ground black pepper
2 tablespoons olive oil
1 ball store-bought pizza dough
1 cup fresh mozzarella, roughly cubed
1⅓ cup ricotta
¼ cup sage leaves
Freshly ground black pepper
DIRECTIONS
1. MAKE THE SAUCE: Preheat the oven to 400°F. Toss the squash and garlic together on a baking sheet. Drizzle with the olive oil and then season with the rosemary, thyme, salt and pepper.
2. Roast the mixture until the squash is very tender, 25 to 30 minutes. Remove the squash from the oven and increase the oven temperature to 450°F.
3. Transfer the squash to the bowl of a food processor or blender. Squeeze the garlic out of its skin and add to the food processor. Puree until the mixture is relatively smooth. Add the broth and puree again, until very smooth.
4. MAKE THE PIZZA: Oil a baking sheet with the olive oil. Place the dough on the baking sheet and stipple with your fingers into a ¾-inch-thick rectangle.
5. Spread an even layer of squash sauce over the dough. Sprinkle mozzarella evenly over the pizza. Top with dollops of ricotta.
6. Transfer the pizza to the oven and bake until the mozzarella is melted and the crust is beginning to turn golden brown, 8 to 10 minutes. Scatter the sage leaves on top of the pizza and continue to bake until the crust is golden and the sage is crisp, 2 to 3 minutes more.
7. Let the pizza cool for 3 to 5 minutes before slicing and serving immediately.
Recipe from PureWow.
Pumpkin and Coconut Soup
A great creamy texture winter weather soup! ** Add coconut milk at the end of the cooking or it will curdle if boiled.
INGREDIENTS:
1 TBSP coconut oil
1 medium white onion, diced
1/2 tsp ground cinnamon
1/2 tsp chile powder
1/2 tsp ground cumin
pinch ground nutmeg
3 c. low-sodium chicken broth
3. pumpkin puree or try squash - even sweet potato
1 TBSP fresh lime juice
1 c. light coconut milk
salt and ground pepper to taste
3/4 c. nonfat greek style plain yogurt
6 TBSP raw green pumplin seeds
INSTRUCTIONS:
1. Heat oil in a large saucepan on medium. Add onion and cook until translucent...5 minutes
2. Add the next 4 spices, cook for 1 minute stirring frequently, until fragrant.
3. Add broth, pumpkin, and whisk until incorporated and smooth, adding up to 1 cup water if broth is too thick. The soup should coat the back of the spoon.
4. Bring to a boil reduce heat and simmer for 5 minutes.
5. Remove from heat and add lime juice. Stir in coconut milk and season with salt and pepper.
6. Serve by topping with yogurt and pumpkin seeds...
Pumpkin and Feta Salad with Raspberry Vinaigreitte
Ingredients:
4 c. Crown pumpkin (cut into batons 1/4 inch thick and 1/2 in length)
3 tbsp butter
3 bacon wraps (cut into thick strips)
18 French beans (topped and tailed)
3 tbsp butter
3 bacon wraps (cut into thick strips)
18 French beans (topped and tailed)
1 1/4 c, feta (preferably a creamy style, sliced into 1/2" triangles) 2 large handfuls arugula or small spinach leaves
1 + 1/2 tsp pink peppercorns in brine (drained, rinsed and chopped)
1 + 1/2 tsp pink peppercorns in brine (drained, rinsed and chopped)
Directions:
Place pumpkin into steamer basket over a pot of simmering water and cook till just tender. Cooking time will vary from pumpkin to pumpkin, according to ripeness. when it was picked and how long it has been kept for. Remove from steamer and cool.
Place butter in a heavy-based frypan, over a medium heat, and melt. Add bacon, tossing occasionally, till bacon has browned but is not crisp. Add pumpkin to pan and gently toss to heat through being careful not to break the pumpkin. Transfer bacon and pumpkin to a large bowl.
Place beans into a pot of boiling water set over a high heat. Cook the beans for 2 to 3 minutes or till they have become bright green. Remove from pot and refresh in icy cold water.
Add beans, feta and Raspberry Vinaigrette to pumpkin and bacon. Toss very gently to just combine.
Pile aruguala into center of a large platter and gently place salad onto arugula.
Scatter pink peppercorns over the top and serve immediately while pumpkin is still warm, or refrigerate to serve later.
Roast Pumpkin with Cheese Fondue
The vegetable and serving dish all in one!
Inside layers of Emmental, Gruyere, and baguette slices coalesce into a rich velvet that goes great with the softened pumpkin flesh.
1 15 inch. piece of baguette cut into 1/2 inch slices (7 oz. total)
1 7 lb. orange pumpkin such a sugar pumpkin
1 1/2 c. heavy cream
1 c. educed sodium chicken or vegetable broth
1/2 tsp grated nutmeg
2 1/2 c. grated gruyere cheese 6 oz
2 1/2 c. grateld emmental cheese 6 oz.
1 tsp olive oil
Preheat oven to 450 with rack placed in the lower third of the oven
Toast the baguette slices in one layer on a baking sheet in oven until tops are crisp. (bread will be pale). Transfer to a rack to cool.
Remove top of pumpkin by cuttin a circle (3 inches in diameter) around the stem with sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon. Reserve the seeds for another use. Season inside of pumpkin with 1/2 tsp of salt.
Whisk togethert cream, broth, nutmeg, 1 tsp salt and 1/2 tsp pepper in a bowl, Mix togethe the cheeses in another bowl.
Put a layer of toasted bread in bottom of pumpkin, cover with 1 c. cheese and 1/2 c. cream. You may have some left over.
Cover the pumpkin with top and put in on an oiled small roasting pan. Brush the outside with oilive oil. Bake until pumpkinsides are tender and filling is puffed. 1 1/4 - 1 1/2 hours.
YUM!!
Roasted Butternut Squash Soup
Ingredients:
6 pounds of butternut squash
1 1/2 sticks salted butter
2 T dark brown sugar
3 T molasses
salt
white pepper
1 T ground ginger
1 knob fresh ginger, peeled and grated
1/2 tsp ground cloves
zest of orange
juice of 1 orange
2 T worcestershire
1 T garlic oil
1/2 c. brown butter
2 c. milk
1 c. heavy cream
2 c. water
Directions:
Preheat oven to 375 and split squash in half lengthwise. Scrape out seed and arrange on a baking sheet
Melt stick of butter in pan over medium heat until the butter turns brown then pour into the halves of the squash. Sprinkle with brown sugar and molasses and season with cloves.
Fill the baking sheet with 1" water to assist in steaming the squash. Cover with aluminum foil and bake undisturbed for 1 1/2-2 hours.
Check doneness by piercing with a knife...make sure it is not firm - but soft.
Remove from the oven and cool. Scoop the flesh from the squash - do not take the skin. Place in a large pot over low heat and add the zest, orange juice, worcestershire and garlic oil and brown butter.
Stir and add molasses for sweetning. Add additional worcestershire or salt for saltiness.
In a large pot, heat milk, cream and water together and season with salt and pepper. Bring to a simmer. Puree the soup and stir together with the milk mixture.
Serves 8-10
6 pounds of butternut squash
1 1/2 sticks salted butter
2 T dark brown sugar
3 T molasses
salt
white pepper
1 T ground ginger
1 knob fresh ginger, peeled and grated
1/2 tsp ground cloves
zest of orange
juice of 1 orange
2 T worcestershire
1 T garlic oil
1/2 c. brown butter
2 c. milk
1 c. heavy cream
2 c. water
Directions:
Preheat oven to 375 and split squash in half lengthwise. Scrape out seed and arrange on a baking sheet
Melt stick of butter in pan over medium heat until the butter turns brown then pour into the halves of the squash. Sprinkle with brown sugar and molasses and season with cloves.
Fill the baking sheet with 1" water to assist in steaming the squash. Cover with aluminum foil and bake undisturbed for 1 1/2-2 hours.
Check doneness by piercing with a knife...make sure it is not firm - but soft.
Remove from the oven and cool. Scoop the flesh from the squash - do not take the skin. Place in a large pot over low heat and add the zest, orange juice, worcestershire and garlic oil and brown butter.
Stir and add molasses for sweetning. Add additional worcestershire or salt for saltiness.
In a large pot, heat milk, cream and water together and season with salt and pepper. Bring to a simmer. Puree the soup and stir together with the milk mixture.
Serves 8-10
Winter squash and Rutabaga puree
Ingredients-
Directions-
- 4 1/2 pounds winter squash, peeled, seeded, cut into 1-inch pieces
- 1 cup (or more) canned low-salt chicken broth
- 3 pounds rutabagas, peeled, cut into 1-inch pieces
- 1/4 cup (1/2 stick) butter
Directions-
Preheat oven to 400°F. Arrange winter squash in single layer in 13 x9 x2-inch glass baking dish. Add 1 cup broth. Sprinkle with salt and pepper. Cover tightly with foil. Bake until squash is very tender, about 45 minutes. Drain squash. Transfer squash to processor.
Meanwhile, cook rutabagas in large pot of boiling salted water until tender, about 20 minutes. Drain. Add to squash in processor. Process until mixture is smooth, adding more broth if necessary.
Transfer squash and rutabaga pureé to heavy large saucepan. Add butter. Stir over low heat until heated through, about 5 minutes. Season with salt and pepper. Transfer purée to bowl. (Can be prepared 1 day ahead. Cool. Cover and chill. Rewarm over low heat.)
from Bon Appetit 1998Winter Squash Bars
Yields 24 bars.
2 cups winter squash or pumpkin
1 cups sugar
oil
4 eggs
1 teaspoon vanilla
teaspoon salt
Beat together in a mixing bowl.
1 cup flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
Mix in. Pour into lightly greased 11 x 17 inch pan. Bake in preheated oven at 350 F for 25- 30 minutes
Baklava
1 pkg Phyllo Dough
1 lb. chopped nuts
1 c. butter
1 tsp cinnamon
1 cup water
1 c. sugar
1.2 c honey
1 tsp vanilla extract
Preheat oven to 350
Butter the side and bottom of a 9 x 13 pan
Chop the nuts, mix with cinnamon and set aside
Cut phyllo dough in half to fit the pan
Cover the phyllo with a dampened cloth as you work to prevent the phyllo from drying out
Place two sheets of phyllo dough in the pan and butter, repeat this step 4
Sprinkle 2-3 TBS. of nut mixture on top
Continue to layer phyllo dough and nut mixture
The top layers should be phyllo 6-8 sheets deep
Using a sharp knife, cut into pieces and bake 50 minutes until golden and crisp
Boil sugar and water until sugar melts
Add vanilla and honey and simmer for 20 minutes
Remove baklava from the oven and spoon sauce over it
Let cool and serve in cupcake containers
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Celery Almond Pesto
V Celery Almond Pesto
A milder alternative to traditional basil pesto, and every bit as tasty!
INGREDIENTS:
4 cups of fresh celery leaves
1/3 cup raw almonds
3/4 cup extra-virgin olive oil
2 large garlic cloves (peeled)
1/3 cup grated Parmigiano-Reggiano
1 teaspoon salt
DIRECTIONS:
1. Blend ingredients together in food processor until smooth.
2. Enjoy!
INGREDIENTS:
4 cups of fresh celery leaves
1/3 cup raw almonds
3/4 cup extra-virgin olive oil
2 large garlic cloves (peeled)
1/3 cup grated Parmigiano-Reggiano
1 teaspoon salt
DIRECTIONS:
1. Blend ingredients together in food processor until smooth.
2. Enjoy!
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Celery Leaf Salad with honey vinaigrette
V Celery Leaf Salad with honey vinaigrette
Adding grilled chicken, edamame or tofu to this refreshing summer dish is a great way to get some protein into your meal - a great way to use your celery to it's fullest!
INGREDIENTS:
For the Salad
2 cups of celery leaves
1 cup of baby spinach
1/2 cup of quartered strawberries, about 6-8 berries
1/8 cup smoked almonds
For the Honey Vinaigrette:
2 teaspoons brown rice vinegar
1/4 teaspoon salt
1 teaspoon honey
2 teaspoons extra virgin olive oil
1. In a medium-sized bowl, toss together the celery leaves, baby spinach, strawberries and smoked almonds.
2. In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork. Then drizzle in the olive oil while whisking with the fork. The honey will act as an emulsifier to keep the vinaigrette together.
3. Pour the dressing over the salad and toss to combine.
INGREDIENTS:
For the Salad
2 cups of celery leaves
1 cup of baby spinach
1/2 cup of quartered strawberries, about 6-8 berries
1/8 cup smoked almonds
For the Honey Vinaigrette:
2 teaspoons brown rice vinegar
1/4 teaspoon salt
1 teaspoon honey
2 teaspoons extra virgin olive oil
1. In a medium-sized bowl, toss together the celery leaves, baby spinach, strawberries and smoked almonds.
2. In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork. Then drizzle in the olive oil while whisking with the fork. The honey will act as an emulsifier to keep the vinaigrette together.
3. Pour the dressing over the salad and toss to combine.
Curried Lentil Salad with Radishes, Turnips, and Broccoli
Curried Lentil Salad with Radishes, Turnips, and Broccoli
Ingredients:
2 ¼ cups (1 lb.) lentils
1 medium onion diced
Optional add-ins:
Chopped radishes and turnips (add a wonderful crunch!)
Broccoli
Fresh herbs
Walnuts
Goat cheese
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers
Ingredients:
2 ¼ cups (1 lb.) lentils
1 medium onion diced
Optional add-ins:
Chopped radishes and turnips (add a wonderful crunch!)
Broccoli
Fresh herbs
Walnuts
Goat cheese
1 cup dried currants (you could also use raisins or other dried fruit)
1/3 cup capers
Vinaigrette:
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
1/3 cup cold pressed, extra virgin olive oil
1/4 cup apple cider vinegar
1 Tbsp. maple syrup
1 Tbsp. strong mustard
2 tsp. salt
2 tsp. pepper
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. ground coriander
½ tsp ground cardamom
1/4 tsp. cayenne pepper
¼ tsp. ground cloves
1/4 tsp. freshly grated nutmeg
¼ tsp. ground cinnamon
Directions:
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion, radishes, and turnips – the salad is best if all the ingredients are about the same size.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Stays good in the refrigerator for several days.
1. Rinse lentils well, drain. Place in a pot and cover with a 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total.
2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight fitting lid and shake vigorously to combine.
3. Finely dice red onion, radishes, and turnips – the salad is best if all the ingredients are about the same size.
4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add other onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Stays good in the refrigerator for several days.
Grilled Pork Tenderloin with Huckleberry Cream Sauce
1-2 pound pork tenderloin
2 tbs. olive oil
1 tbs. sea salt
2 tbs. freshly cracked pepper, divided
1/2 cup chicken broth
1/3 cup half & half
3 tbs. huckleberries
1/4 cup soft cheese (blue, goat or fontina recommended)
Place pork tenderloin between sheets of wax paper, tenderize until somewhat flat. Place in shallow baking dish and rub with olive oil, salt and half the pepper. Marinate for at least 10 minutes. Over medium-low heat, whisk half & half, chicken broth, then add huckleberries. Let simmer five minutes until sauce is silky in texture. Remove from heat, add cheese and pepper to taste. Grill tenderloin at 400 degrees, 10 minutes per side. Let rest, slice pork and drizzle with cream sauce.
Huckleberry sauce
The hunckelberrys can be simmered down into a sauce which may also be used as a syrup. This is fast and easy to make.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 2 cups (1 pint) wild blueberries (or huckleberries)
- 1 cup water
- 1/2 cup
sugar - 1/4 teaspoon salt
- 2 Tablespoons cornstarch
- 4 Tablespoons water
- 1 Tablespoon butter
Preparation:
Combine the blueberries or huckleberries, water, sugar, and salt in a medium saucepan. Bring mixture to a boil and simmer gently for 15 minutes. While simmering, mash the berries slightly with a potato masher. Mix the cornstarch into water. With the blueberries still simmering, slowly stir in the cornstarch mixture. Continue to stir for at least two minutes. Remove from heat and stir in butter.
Yield: 1-1/2 to 2 cups
Recipe Source: Kokopelli's Cook Book by James and Carol Kunkle
Yield: 1-1/2 to 2 cups
Recipe Source: Kokopelli's Cook Book by James and Carol Kunkle
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Leek, Potato and Chickpea Soup
V Leek, Potato and Chickpea Soup
INGREDIENTS
4 medium leeks, halved, cleaned, and sliced
2 cloves garlic, peeled and chopped
1 yellow onion, peeled and diced
2 yellow potatoes, peeled and diced
1 ½ cup canned chickpeas
4 Tbsp olive oil
6 Cups chicken/vegetable stock
sea salt & black pepper (to taste)
DIRECTIONS
1. Set a suacepan with olive oil to medium heat. Add leeks, garlic, and onions with a pinch of salt, cook the mixture until soft and translucent but not brown.
2. Add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.
3. In saucepan, add chicken stock, bringing to a boil. Siimmer for about 15 to 20 minutes.
4. Allow the soup to cool slightly before pureeing in blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.
Serves 4
4 medium leeks, halved, cleaned, and sliced
2 cloves garlic, peeled and chopped
1 yellow onion, peeled and diced
2 yellow potatoes, peeled and diced
1 ½ cup canned chickpeas
4 Tbsp olive oil
6 Cups chicken/vegetable stock
sea salt & black pepper (to taste)
DIRECTIONS
1. Set a suacepan with olive oil to medium heat. Add leeks, garlic, and onions with a pinch of salt, cook the mixture until soft and translucent but not brown.
2. Add the potatoes, chickpeas and continue to cook for about 2 to 3 minutes.
3. In saucepan, add chicken stock, bringing to a boil. Siimmer for about 15 to 20 minutes.
4. Allow the soup to cool slightly before pureeing in blender. Bring the soup back to the boil and season with some salt and pepper. Serve warm.
Serves 4
Lemon Huckleberry Muffins
| Yield: 1 dozen |
Ingredients:
3 1/2 c. flour
1 c. granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 c. flaked coconut
1/2 c. wild Huckleberries, fresh or frozen
2 tbsp lemon zest
2 c. buttermilk
2 eggs
6 tbsp vegetable oil, or melted butter
1 tsp lemon flavoring, or lemon oil
Instructions:
Preheat oven to 40degrees . Measure all the dry ingredients and place in a large mixing bowl. Add the berries into dry mixture and coat with flour. In a separate bowl mix place all of the liquid ingredients and blend with a whisk. Make a well in the center of the dry ingredients and dump the liquid ingredients in all at once. Mix quickly and lightly just until all the ingredients are moistened. Do not over mix or muffins will be tough. Spoon into muffin tins lined with cups. Muffin cups will be full and pile high in the center. Bake in the center of the oven 20-25 minutes. Usually 20 minutes if using frozen berries could be 2-3 minutes longer. Cool
Preheat oven to 40
Mexican Omelet with Purslane
1 c. purslane with stems, diced
1/2 c. chopped onoin
tab of butter
garnish optional* diced tomatoes, salsa, and cheese
rinse purslane, add diced onion and purslane to a hot skillet. Saute about 5 minutes and add eggs. Cook as you would a large omelet.
Purslane Potato Salad with Curry
Serves 4 – 6
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.
Since purslane is such a popular food in India, it just makes sense to spice up your purslane potato salad with a bit of curry. Mix the salad while the potatoes are still warm (not hot!) and they’ll soak up more of the flavors of the salad.
Ingredients:
· 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
· 3 stalks celery, minced
· 1-2 green onions and stems, diced
· ½ cup sliced bell pepper
· 2/3 cup raw purslane leaves
· ½ to 2/3 cup mayonnaise
· 1 tablespoon red wine vinegar
· 1 teaspoon curry powder
· salt and pepper to taste
· 3 cups potatoes, cut into 1 inch chunks, and boiled just until tender.
· 3 stalks celery, minced
· 1-2 green onions and stems, diced
· ½ cup sliced bell pepper
· 2/3 cup raw purslane leaves
· ½ to 2/3 cup mayonnaise
· 1 tablespoon red wine vinegar
· 1 teaspoon curry powder
· salt and pepper to taste
While potatoes are still warm, add remaining ingredients and stir well to coat vegetables. Cover, and chill in the refrigerator until ready to serve
Sour Cream Huckleberry Cake
1/2 cup butter
1 cup sugar
3 eggs
2 cups sifted flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup sour cream
1 tsp. vanilla
2 cups huckleberries
1/2 cup brown sugar (reserved)
Cream butter and sugar; add eggs one at a time. Add vanilla to sour cream. Add dry ingredients to creamed mixture alternately with sour cream. Fold inone cup huckleberries. Pour half of batter into 9-by-13 greased and floured pan. Cover with remaining huckleberries and sprinkle with 1/2 cup brown sugar. Cover with remaining batter and bake at 325 degrees for 45-50 minutes. Serve with huckleberry topping and whipped cream or huckleberry or vanilla ice cream.
Strawberries- Fruit Composte
time to prepare: 15 minutes plus chilling time; serves 4
Ingredients:
1 medium orange
2 small pears, peeled and cored and chopped
2 tsp sugar
1/4 tsp almond extract
12 oz. strawberries, cleaned and quartered
1/2 oz. sliced blanched almonds
Directions:
1. Squeeze the orange and capture the juice in a saucepan. Add pears, extract, and sugar. Mix well and begin cooking on med-low hear for approximately 5 minutes or until pears are beginning to soften. Stir occasionally.
2. Remove from the heat and stir in strawberries. Transfer to a bowl and refrigerate for 1-2 hours or until cold.
3. To serve: Divide and top with almonds.
Ingredients:
1 medium orange
2 small pears, peeled and cored and chopped
2 tsp sugar
1/4 tsp almond extract
12 oz. strawberries, cleaned and quartered
1/2 oz. sliced blanched almonds
Directions:
1. Squeeze the orange and capture the juice in a saucepan. Add pears, extract, and sugar. Mix well and begin cooking on med-low hear for approximately 5 minutes or until pears are beginning to soften. Stir occasionally.
2. Remove from the heat and stir in strawberries. Transfer to a bowl and refrigerate for 1-2 hours or until cold.
3. To serve: Divide and top with almonds.
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Strawberries, sugar snaps, and Edible Pansy Salad
V Strawberries, sugar snaps, and Edible Pansy Salad
Pansies and violets are great garnishes for salads, and a good source of vitamins A and C.
Red Oak leaf lettuce, torn into bite-sized pieces
12 oz. small fresh strawberries, hulled
10 sugar snap peas
1 stalk celery, finely chopped
1 mango, peeled and sliced
1 handful pansy blossoms, gently rinsed
Hazelnut Dressing
2 T hazelnut oil
1 T apple cider vinegar
1 T freshly squeezed lemon juice
1 T finely minced hazelnuts
Freshly ground black pepper, to taste
In a salad bowl, combine all ingredients, except dressing. In a small bowl, mix together dressing ingredients. Toss dressing through salad gently, so as not to bruise flowers, and serve immediately.
serves 6
Summer Ratatouille
Summer Ratatouille
2 Onions, chopped
4 Cloves garlic, chopped
1 Bay leaf
Saute in olive oil about 5 minutes
1-2 Eggplants, chopped
4-5 Okra, chopped
Fresh herbs, such as basil, rosemary, marjoram, oregano & thyme
Add to skillet, cover and cook until eggplant is soft (15-20 minutes)
2 cups Summer squash/zucchini, chopped
2 Peppers, cut into strips
2 cups Tomatoes, chopped
Add and simmer until peppers and squash are tender (10 minutes)
Serve with pasta, rice, cornbread, or any grain (millet, barley, quinoa, etc.)
Sprinkle with chopped parsley or basil, olives, and/or cheese
The freezes easily and tastes great in the fall and winter when you are
finally starting to miss Zucchini!
From Simply in Season, adapted and submitted by intern S. Ciner
2 Onions, chopped
4 Cloves garlic, chopped
1 Bay leaf
Saute in olive oil about 5 minutes
1-2 Eggplants, chopped
4-5 Okra, chopped
Fresh herbs, such as basil, rosemary, marjoram, oregano & thyme
Add to skillet, cover and cook until eggplant is soft (15-20 minutes)
2 cups Summer squash/zucchini, chopped
2 Peppers, cut into strips
2 cups Tomatoes, chopped
Add and simmer until peppers and squash are tender (10 minutes)
Serve with pasta, rice, cornbread, or any grain (millet, barley, quinoa, etc.)
Sprinkle with chopped parsley or basil, olives, and/or cheese
The freezes easily and tastes great in the fall and winter when you are
finally starting to miss Zucchini!
From Simply in Season, adapted and submitted by intern S. Ciner
Wild For Salmon Cooking Tips
TIPS for the GRILL
Tis the season for the grill!
If you haven't already ... fire that baby up! A quick list of grilling tips for you...
1. Thaw fillet over night in refrigerator or quickly in a cold water bath
2. Remove from package and rinse, then pat dry with a paper towel
3. Turn grill on. Grill should be at about 300 degrees or medium heat
3. Brush top of fillet with some olive oil
4. Add your favorite dry rub or just a bit of salt and pepper
5. You can lay the fillet directly on the grill (like in the photo) or Prepare your fillet on top of aluminum foil. If you use foil, the skin will cook to the foil. If you enjoy the skin, use foil with a layer of parchment paper over the foil.
6. Grill on medium heat for approx 8-9 minutes for just until fish begins to flake but is red in the middle. The fillet will continue to cook even after you remove it from the grill.
7. There is no need to flip the fillet. If you would like have the nice grill marks on the top of the fillet for presentation, start by grilling the face of the fillet for approximately 2 minutes, then turn over and finish the fillet on the skin side.
8. ENJOY!
Maple Orange Sweet Potatoes
6 medium-large sweet potatoes
1/2 c. butter or margarine, melted
1/2 c. real maple syrup
1 tsp grated orange peel
Juice of 1 medium orange
1/2 tsp salt
Fresh rosemary sprig, if desired
Directions:
1. Heat oven to 375. Line a cookie sheet with foil. Prick the sweet potatoes a few times and lay them
on the foil. Bake for one hour or until very tender. Let cool 15 minutes.
2. Cut potatoes in half lengthwise, scoop pulp into large bowl. Mash pulp well. Add butter, syrup,
orange peel, orange juice and salt; mash well. Garnish with rosemary sprig.
V
Moroccan Ragout
V Moroccan Ragout
Ingredients
1 Tbsp olive oil
1 medium onion, sliced thinly
1 3-4 inch cinnamon stick
1 1/2 tsp ground cumin
2 c. peeled and diced sweet potatoes
1 14-16 oz. can chickpeas, drained and rinsed
3 large fresh tomatoes with their juices
1/2 c. pitted green Greek or Italian olives
6 Tbsp orange juice
1 1/2 tsp honey
2 c. lighted packed chopped kale leaves (1/4 lb kale)
Directions:
1. Heat oil in a heavy pot, stirring in onions. Stirring frequently until soft and browned.
2. Add cinnamon stick and cumin and cook until fragrant. Add sweet potatoes, chickpeas, tomatoes,
olives, orange juice, honey and 1 c. water. Bring all these ingredients to a boil.
3. Reduce the heat and simmer until sweet potatoes are close to tender before stirring in the kale.
Cover and cook until kale is wilted - another 10 min . Season with salt and pepper to your liking.
1 Tbsp olive oil
1 medium onion, sliced thinly
1 3-4 inch cinnamon stick
1 1/2 tsp ground cumin
2 c. peeled and diced sweet potatoes
1 14-16 oz. can chickpeas, drained and rinsed
3 large fresh tomatoes with their juices
1/2 c. pitted green Greek or Italian olives
6 Tbsp orange juice
1 1/2 tsp honey
2 c. lighted packed chopped kale leaves (1/4 lb kale)
Directions:
1. Heat oil in a heavy pot, stirring in onions. Stirring frequently until soft and browned.
2. Add cinnamon stick and cumin and cook until fragrant. Add sweet potatoes, chickpeas, tomatoes,
olives, orange juice, honey and 1 c. water. Bring all these ingredients to a boil.
3. Reduce the heat and simmer until sweet potatoes are close to tender before stirring in the kale.
Cover and cook until kale is wilted - another 10 min . Season with salt and pepper to your liking.
Roast Sweet Potatoes with Cardamon, chile, and cinnamon
1 lb. 5 oz sweet potatoes, peeled, and cut into 1 inch pieces
6 black cardamom pods, cracked,
3 cloves
1 cinnamon stick
2 small bay leaves
2 T vegetable oil
1/2 stick (1/4 c.) sweet butter
2 T hot chile sauce
salt
DIRECTIONS
preheat oven to 400
toss sweet potatoes along with the cracked cardamom, cloves, cinnamonstick and bay leaves.
Heat the oil and half the butter in an ovenproof frying pan, add the sweet potatoesa and spices, and toss in
the hot fat for 5 minutes.
Transfer to the oven and roast for 30-35 minutes, until the potatoes are tender and golden.
Remove the spices from the potatoes, add the remaining butter, the chile sauce, and some salt, toss well.
Roasted Sweet Potato Bisque with Avocado and Lime Salsa
1 1lb. (4 c.) sweet potatoes, peeled and cut into large chunks
6 T olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 - inch piece of fresh ginger root, grated
1 small red chile, seeded and thinly sliced
1/2 tsp ground cinnamon
3 c. good vegetable or chicken stock
1/2 c heavy cream
2 T maple syrup
juice of two limes
salt and freshly ground pepper
FOR THE SALSA
1 avocado, peeled, pitted, and cut into small cubes
2 plum tomatoes
1/4 scallions, chopped
1 small red chile, seeded and chopped
1 T chopped cilantro
3 T olive oil
DIRECTIONS
Preheat oven to 400.
Place potatoes in a baking pan and pour in 1/4 olive oil -roast this for 40 minutes
Heat the remaining oil in a large pot, adding onion, garlic, and grated ginger...cook gently for 5 minutes.
Add the roasted sweet potatoes, red chile, cinnamon, and some seasoning, then pour in the stock and bring to boil. Reduce the heat and simmer for 15 minutes. Pour the soup into a blender and blitz to a smooth puree', then pour it into a large bowl. Stir in the cream, maple syrup, and lime juice, and chill thoroughly.
For the salsa, put the avocado cubes in a bowl, add the remaining ingredients, and mix well.
Pour the soup into a chilled bowl and place a spoonful of avocado and lime salsa in the center of the bowl.
Salmon and Sweet Potato Fish Cakes
Ingredients:
1 lb salmon fillets
1 T. olive oil
1 lb. sweet potatoes, peeled and cubed
4 scallions, finely chopped leaves
1 small garlic clove peeled and crushed
grated zest and juice of 1/2 lemon
1/3 c. fine cornmeal 1 tsp.
sunflower oil, for frying
sea salt and freshly ground pepper
salad greens, to serve
Lemon and Rosemary Mayonnaise
leaves from 1 sprig of rosemary
1/2 tsp sea salt
2 egg yolks
1 tsp Dijon mustard
1 1/4 c. olive oil
1-2 T freshly squeezed lemon juice
Directions:
preheat oven to 400 degrees
1. Place fillets on a sheet of aluminum foil and drizzle with the olive oil. Wrap the foil loosely around the salmon and back for 20-25 minutes. Remove from the oven and leave until cold.
2. flake the flesh with a fork, reserve juices.
3. Meanwhile cook the potatoes inlightly salted, boiling water for15 minutes. Drain well, return to the saucepan and dry out briefly over light heat. mash coursely and set aside to cool.
4. Add the fish and the juices, scallions, garlic, lemon zest and juice tothe cooled potatoes. Season to taste and mix well. Shape into 8 small fish cakes and refrigerate for 30 minutes.
5. To make the lemon and rosemary mayonnaise, grind the rosemary leave and salt to a powder with a mortar and pestle. Place in a food processor with egg yolks and mustard - just blend briefly. Gradually add the oil until thick and glossy. Add lemon juice to taste.
6. Coat the fishcakes with cornmeal. Put enough oil to cover the base in a skillet and heat through until hot. Add the fish cakes and fry for 4-5 minutes on each side. Serve with mayonnaise and greens.
V
Spiced Sweet Potato Fries (Chef Cory)
V Spiced Sweet Potato Fries (Chef Cory)
Demo by Chef Cory at Living Hope:
Ingredients:
Sweet Potatoes
Oil: can be Vegetable, Olive, Peanut
Seas Salt
Spice Mixture: grind finely- oregano, paprika, and cayenne (also found online at butcherandbakerstore.com)
Directions:
Wash Sweet Potatoes
Peel potatoes and place peelings in your compost. Cut ends from potatoes and sides to square off the potato. Save these slices in another bowl for creating sweet potato soup the next day. Create slices just shy of 1/2" wide and long. Place these slices into a bowl of water to soak for 15 minutes. Slices should be uniform in shape to allow the fry to cook evenly. Remove the slices and blot with cheesecloth, paper towel, or tea towel to remove water.
Place a large handful of fries in a pot of hot oil on your stove or in a fryer at 350 degrees until golden...maybe 5 minutes.
Remove and place in bowl or on paper towel to drain when finished. Sprinkle lightly with sea salt and a pinch of the spice mixture.
What a great flavor!!
Sweet Potato & Pork Filling
INGREDIENTS:
Homemade or purchased tart shells
Olive oil cooking spray
12 oz. pork tenderloin, cut in 1 inch cubes
1/2 cup diced onion
12 oz. sweet pototo, peeled, diced into 1 inch cubes
1 tsp finely chopped rosemary
1/2 tsp salt
1/4 tsp ground black pepper
1 TBSP pure maple syrup
1 TBSP whole-wheat flour
1/2 tsp hot sauce, optional
INSTRUCTIONS:
1. Coat medium saucepan with cooking spray and set on medium heat. Add pork and onion, and cook for 4 minutes until pork is cooked through. Remove mixture from the pan and set aside.
2. reduce heat and add potatoes and 1 cup water . Cook until potatoes are tender.
3. Add the pork mixture back to the potatoes. Add rosemary, salt, pepper, maple syrup, and flour. Stir frequently about 2 minutes. Add 1/2 cup water (be sure to scrape up brown scribbles from the bottom of the pan)...cover and cook about 3 minutes till thickened. At this point add your hot sauce if you like.
3. To serve; place a scoop in a warm tart shell
Sweet Potato and Pepita Quesadilla
1 large sweet potato
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/4 cup toasted pumpkin or winter squash seeds
2 cups grated Monterey Jack cheese
4 tortillas
1/3 cup honey-chipotle sauce (see below)
Pre-heat oven to 375 degrees. Peel the sweet potato and quarter lengthwise. Slice each quarter into 1/2" thick pieces. In a bowl, toss them with oil and salt. Spread them out on a parchment-lined or lightly oiled baking sheet and roast until tender and golden (about 20 minutes).
To assemble the quesadilla, heat a large skillet over medium high heat. Spread a thin layer of honey-chipotle sauce over the surface of tortilla and sprinkle with 1/4 of the the cheese, scallions and pepitas. Spoon 1/4 of the roasted sweet potatoes on one half of the tortilla. Fold tortilla in half and place in skillet. Heat through until the cheese melts and the tortilla crispens. Flip tortilla and crispen second side. Slide onto a baking sheet and keep warm in a low oven while preparing the remaining quesadillas.
Honey Chipotle Sauce
4 tbsp tomato paste
2 chipotle chillis in adobo
1 tsp lime juice
1 tbsp honey
Combine all ingredients in bowl of food processor or blender and puree until smooth.
Recipe from Rebar Modern Food Cookbook, 2001.
1 tsp vegetable oil
1/4 tsp salt
1 bunch scallions, chopped
1/4 cup toasted pumpkin or winter squash seeds
2 cups grated Monterey Jack cheese
4 tortillas
1/3 cup honey-chipotle sauce (see below)
Pre-heat oven to 375 degrees. Peel the sweet potato and quarter lengthwise. Slice each quarter into 1/2" thick pieces. In a bowl, toss them with oil and salt. Spread them out on a parchment-lined or lightly oiled baking sheet and roast until tender and golden (about 20 minutes).
To assemble the quesadilla, heat a large skillet over medium high heat. Spread a thin layer of honey-chipotle sauce over the surface of tortilla and sprinkle with 1/4 of the the cheese, scallions and pepitas. Spoon 1/4 of the roasted sweet potatoes on one half of the tortilla. Fold tortilla in half and place in skillet. Heat through until the cheese melts and the tortilla crispens. Flip tortilla and crispen second side. Slide onto a baking sheet and keep warm in a low oven while preparing the remaining quesadillas.
Honey Chipotle Sauce
4 tbsp tomato paste
2 chipotle chillis in adobo
1 tsp lime juice
1 tbsp honey
Combine all ingredients in bowl of food processor or blender and puree until smooth.
Recipe from Rebar Modern Food Cookbook, 2001.
Sweet Potato Corn Bread
Ingredients:
- 1 1/4 pounds red-skinned sweet potatoes (yams)
- 4 large eggs
- 1 1/2 cups buttermilk
- 2 1/3 cups yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground ginger
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
Directions:
Preheat oven to 375°F. Butter 9 x 9 x 2-inch baking pan. Pierce sweet potatoes in several places. Microwave on high until tender, turning once, about 12 minutes. Cut open and cool. Mash enough potatoes to yield 1 cup packed (reserve remaining potatoes for another use). Place 1 cup mashed potatoes in large bowl. Whisk in eggs and buttermilk.
Blend cornmeal and next 6 ingredients in processor. Add butter and blend until mixture resembles coarse meal. Add to egg mixture. Stir just until blended. Transfer to prepared pan.
Bake corn bread until deep golden on top and tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack. (Can be made ahead. Cover and let stand at room temperature up to 2 days or freeze up to 2 weeks. Thaw at room temperature.)
recipe from epicurious.com/recipes
Sweet Potato Cornbread Stuffing
This can be done with regular corn bread as well...but sweet potato cornbread is sweeter
Ingredients:
- 11 cups very coarsely crumbled Sweet Potato Corn Bread
- 3/4 pound bacon, coarsely chopped
- 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes (about 4 cups)
- 1 large onion, chopped
- 4 1/2 tablespoons chopped fresh thyme
- 3 large bunches kale, Swiss chard, or mustard or collard greens, stemmed, coarsely chopped
- 3 tablespoons apple cider vinegar
- 3 tablespoons honey
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon dry mustard
- 1 1/4 cups chopped pecans, toasted
- 5 large eggs, beaten to blend
- Canned low-salt chicken broth
Preparation
Preheat oven to 350°F. Arrange corn bread on rimmed baking sheet. Bake until slightly toasted, stirring occasionally, about 40 minutes. (Corn bread can be prepared 1 day ahead. Cover and store at room temperature.)
Cook bacon in heavy large pot over medium heat until brown and crisp, about 10 minutes. Using slotted spoon, transfer bacon to bowl. Reserve 6 tablespoons drippings in pot (discard any remaining drippings). Add sweet potatoes, onion and thyme to same pot. Cover and cook over medium-low heat until sweet potatoes are just tender, stirring occasionally, about 20 minutes. Add greens. Cover; cook until greens just wilt, stirring occasionally, about 5 minutes.
Whisk vinegar, honey, salt, pepper and mustard in very large bowl to blend. Mix in sweet potato mixture, pecans and bacon. Stir in corn bread. Mix eggs into stuffing.
To bake stuffing in turkey:
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously butter glass baking dish. Spoon remaining stuffing into prepared dish. Cover with buttered foil, buttered side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes.
To bake all of stuffing in baking dish:
Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
Preheat oven to 350°F. Generously butter 15 x 10 x 2-inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with butter foil, buttered side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer.
Whipped Chipotle Sweet Potatoes
5 1/2 lbs. sweet ptoatoes scrubbed (fewer if you have less people)...this serves 8-10!!
1 TB. minced chipotle chilies mashed to a paste
3 TB unsalted butter, cut into 3 pieces and softened
Preheat oven to 450 with the rack in the middle. Line a rimmed baking sheet with foil. Butter a 2 qt. shallow glass baking dish
Prick each sweet ptotato several times with a fork or skewer. Then bake on baking sheet until very soft. 1 - 1 1/2 hours
Reduce oven temp to 350
When cool enough to handle halve potatoes and scoop flesh into a bowl. Beat potatoes, chile paste, butter and 1 tsp. salt with an electric mixer at medium speed just until smooth, then spread in baking dish.
Bake whipped potatoes until heated through 20-25 minutes.
**Whipped potatoes can be prepared and spread in a baking dish 1 day ahead and chilled - covered. Bring to room temperature before baking.
Holiday Gourmet edtition recipe.
Baked Beans (not from a can) with Swiss Chard
Ingredients:
1 T EVOO (extra virgin olive oil)
1/2 small onion, chopped
1 small stalk celery, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
salt and freshly ground pepper
1 small bunch of swiss chard or mustard greens, stems removed, leaves chopped
1/2 c. diced smoked turkey or lean ham
1 15 oz. can whole tomatoes (fresh heirloom is better) - crush them by hand
2 15 oz. can pnto beans, drained and rinsed
1 15 oz. can navy beans, undrained
1/2 c. chopped fresh parsely
1 tsp chopped fresh thyme
1 tsp chopped fresh oregano
Directions:
Preheat the overn to 375. Heat olive oil in a large skillet over medium heat. Add the onions, celery, carrot, garlic, and 1/4 tsp of salt and pepper; cook stirring occasionally until the vegetables are soft and golden...about 7 minutes.
Add the chard, turkey, and 1/4 c. water to the skillet, cook until chard wilts slightly ( about 3 minutes).
Add the tomatoes with their juice, increase the heat to medium high and simmer until slightly reduced.
Add the pinto beans, then add the navy beans and their liquid. Add the parsley, theyme, and oregano. and return to a simmer.
Coursely mash about one-quarter of the beans in the skillet, and a potato masher of fork to thicken the mixture. Season with salt, Transfer to a 2 qt. baking dish.
Cover and bake for45 minutes, then uncover and bake for 10 more minutes.
What a great mix of color with green chard and beans!!
Chard Cheese Bake
1 pound Swiss chard, kale or mustard greens (or a mixture of all three)
Cook and thoroughly drain
4 eggs (beaten)
1 cup milk
1 cup Swiss cheese or another cheese (shredded)
1 cup bread (cubed)
½ cup green onions (sliced)
¼ cup Parmesan cheese (grated)
Combine with cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375F until set, 25- 30 minutes.
Mixed Greens with a Kick
- 2 bunches greens (collards, kale, mustard or turnip, Kohlrabe – mix um up!)
- 1 large sweet onion, sliced
- 1 tablespoon olive oil
- 4-5 garlic cloves, pressed
- 2 jalapeno peppers, seeded, minced
- 1/4-1/2 teaspoon crushed red pepper flakes
- 2 ham hocks (I use smoked turkey wings or drumsticks)
- 2-3 cups water
- salt and pepper
- balsamic vinegar
Directions
- Tear the greens into large pieces, wash under running water to clean well, drain.\
- Preheat a heavy skillet with olive oil, add sliced onion and garlic; cook stirring frequently until onions begin to lightly brown, add minced jalapeño peppers.
- Place the cooked onions in the bottom of the crockpot, add the drained greens, ham hock, crushed red pepper and water.
- Cook on low for 5 to 6 hours or until greens are tender.
- Remove meat from bones, discarding bone and fat.
- Shred the meat and return to pot, mixing well; adjust salt and pepper to taste.
- Top each serving of the greens with balsamic vinegar to taste.
from the RecipeZaar website
Rainbow Chard Tart
Ingredients:
1 3/4 c. unbleached flour
salt
5 T unsalted butter
1/4 c. plus 2 T. e-v olive oil
1-3 T ice water
1 large bunch of chard (about 3/4 pound)
1 sprig of rosemary
1 large egg yolk
1 onoin finely diced
1 glove garlic (scapes ok)
3 large eggs
1/3 c. heavy cream
3/4 c. freshly grated parmesan or pecorino cheese (2 1/2 oz)
fresh ground pepper
Directions:
1. Combine flour and 1/2 tsp salt in a bowl or food processor and poulse a few times to mix
2. Add butter and poulse until it looks like course bread crumbs
3. Pour in 1/4 c. oliv oil and pulse
4. Add the ice water and poulse until dough begins to form. Use fingers to press into a 10" tart pan with removeable base. Wrap loosely for about an hour and refrigerate
5. clean the chard leaves, remove the stems,(save them). Trim the ends off the chard stems and discard.
6. Cut the stems into small dice, like an onion. Cut the chard leaves in half lengthwise and then 1 " strips. Strip the rosemary leaves from the stem and chop coursely.
7. Heat oven to 400.
8. Remove the crust from the refrigerator and bak until crust is golden brown, 12-15 minutes,
9. While baking mix the egg yolk with a pinch of salt. Remove the crust from the oven and brush it with the egg yolk. Bake until the glaze is set, (2 min) and remove from oven
10. Heat olive olive oil over low heat , add onion, a pinch of salt, and cook stirrind accasionally. Add the chard stems and rosemary...later add garlic and then stir in onion and chard stems together...until stems are tender.
11. Add chard leaves and season with salt. Cook until leaves are wilted and soft and liquid has evaporated.
12. Beat together the eggs and cream and add the chard mixture and grated cheese...mix well.
Scrape the filling into the prepared shell. Bake for 35-40 minutes. Serve warm or room temp.
Swiss Chard Pesto
Ingredients:
2 large garlc cloves (or use scapes)
2 c. packed chopped swiss chard leaves
1/2 c chopped walnuts (other nuts are fine)
1/4 c. grated Parmesan cheese
1/4 c. parsley leaves
1/4 c. olive oil
1/2 tsp salt
1/4 tsp pepper
6 oz. pasta, cooked according to directions on package
Pulse the garlic in a food processor to chop. Add chard, nuts, grated parmesan and parsley; whirl until finely choippped. Scrape down inside of bowl. Add oil, salt,and pepper and process just until smooth. Serve with pasta and shaved parmesan.
Black Bean Chili with Tomatillos
Crock Pot Black Bean Chili with Tomatillos
10 servings
280 calories per serving
280 calories per serving
1 lb. dried black beans, rinsed
1 T oil
1 T mustard seeds
2 T chili powder
1 1/2 t cumin seeds
1/2 t cardamom seeds (or ground cardamom)
2 medium onions, chopped
1 lb. sliced mushrooms
8 oz. salsa verde (medium heat)
1/4 c water
4 c vegetable broth
6 oz. can tomato paste
½ t salt
2 T minced canned chipotle peppers in adobo sauce
1 1/4 c shredded low fat cheddar cheese
1/2 c low fat sour cream
1/2 c chopped cilantro
2 limes, cut into wedges
1 T oil
1 T mustard seeds
2 T chili powder
1 1/2 t cumin seeds
1/2 t cardamom seeds (or ground cardamom)
2 medium onions, chopped
1 lb. sliced mushrooms
8 oz. salsa verde (medium heat)
1/4 c water
4 c vegetable broth
6 oz. can tomato paste
½ t salt
2 T minced canned chipotle peppers in adobo sauce
1 1/4 c shredded low fat cheddar cheese
1/2 c low fat sour cream
1/2 c chopped cilantro
2 limes, cut into wedges
Place beans in a bowl with 2 quarts of water and soak overnight. Mix oil, mustard seeds, chili powder, cumin and cardamom and place in a hot Dutch oven for 30 seconds to release more flavor then add in onions, mushrooms, tomatillos and water. Cover and cook 7 minutes then uncover and cook 15 minutes to lightly brown the veggies. Then add broth, tomato paste, salt and chipotles and mix. Place beans in a slow cooker and pour over the vegetable mix. Cover and cook on high 6-8 hours. Place into bowls and garnish with sour cream and cilantro and squirt with lime
Grilled Tuna Fajitas with Tomatillos
Indredients:
- 2 5- to 6-ounce fresh or frozen tuna steaks, cut 1 inch thick
- 1/4 cup lemon juice
- 2 tablespoons
- snipped fresh cilantro or parsley
- 2 teaspoons
- olive oil
- 2 cloves garlic, minced
- 1/4 teaspoon coarsely ground black pepper
- 1/8 teaspoon ground red pepper
- Tomatillo Salsa (see below)
- fat-free flour tortillas
- 2 medium red sweet peppers, quartered, stems and membranes removed
Directions
1. Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a plastic bag set in a shallow dish. For marinade, mix lemon juice, cilantro or parsley, olive oil, garlic, black pepper, and red pepper. Pour over fish in bag; seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.
2. Meanwhile, prepare Tomatillo Salsa. Wrap tortillas tightly in foil.
3. Drain fish, reserving marinade. Lightly spray a cold grill rack with nonstick coating. Place fish on the rack of the uncovered grill directly over medium coals. Place red sweet pepper quarters beside fish and perpendicular to wire of grill rack. Grill fish for 8 to 12 minutes or just until fish begins to flake easily, turning once and brushing once with reserved marinade halfway through grilling. Discard any remaining marinade. Grill sweet peppers for 8 to 10 minutes or until tender, turning occasionally. Place wrapped tortillas on grill rack during the last 5 minutes of grilling.
4. Flake fish into large chunks with a fork. Cut sweet peppers into 1/2-inch-wide strips. Immediately fill warm tortillas with fish and sweet pepper strips. Serve with Tomatillo Salsa. Makes 4 servings.
Tomatillo Salsa
Wearing plastic gloves, rinse 2 fresh serrano peppers. Halve peppers; remove seeds, stems, and veins. Finely chop peppers. Remove husks from 3 fresh tomatillos. Finely chop tomatillos (you should have about 1-1/2 cups). Stir together peppers; tomatillos; 3 green onions, thinly sliced (6 tablespoons); 2 tablespoons finely chopped onion; 1 tablespoon lemon juice; 1 tablespoon snipped fresh cilantro or parsley; 1/4 teaspoon salt, and 1 clove garlic, minced.
Salsa Verde
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. Since discovering it, I've taken to using it like a lighter, spicier guacamole. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking. It's good chunky, but I've also come to enjoy it puréed very smooth.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
Yield: About 2 1/4 cups
V
Alex's Smple Salsa
V Alex's Smple Salsa
Take any number of tomatoes you would like including a variety of color.
Add 1 small onion, chopped
Add a small portion of a variety of peppers, bell, banana, and hot, chopped
Add a handfull of fresh chopped cilantro
Add a pinch of salt
Enjoy!
V
Baked Tomatoes
V Baked Tomatoes
Adjust for the grill as a fantastic BBQ side!
INGREDIENTS:
3/4 pound (about 3) large firm tomatoes, cut into 1/2-inch slices
1 tablespoons balsamic vinegar
1 cup fresh whole wheat bread crumbs*
2 garlic cloves, minced
1/2 tablespoon fresh thyme leaves, plus more stalks for garnish
1 tablespoon chopped fresh parsley (optional)
* Remove crusts from 3 slices of sandwich bread and pulse in the food processor.
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Brush a cast iron skillet or casserole dish with olive oil. Arrange the tomatoes in one layer. Drizzle with balsamic vinegar, and season with salt and pepper.
3. In a small bowl, combine the breadcrumbs, garlic, and herbs. Add a pinch of salt, and 1 tablespoon of olive oil. Toss to combine with a fork.
4. Spoon the crumb mixture over each tomato. Drizzle some additional olive oil over the top. Bake in the oven for 20 minutes, until the tomatoes are bubbling, then turn the heat up to Broil, and bake for 3-5 more minutes, until the crumbs are nicely browned. Remove from the oven, and garnish with the additional thyme stalks. Serve immediately, or at room temperature.
via BigGirlsSmallKitchen
INGREDIENTS:
3/4 pound (about 3) large firm tomatoes, cut into 1/2-inch slices
1 tablespoons balsamic vinegar
1 cup fresh whole wheat bread crumbs*
2 garlic cloves, minced
1/2 tablespoon fresh thyme leaves, plus more stalks for garnish
1 tablespoon chopped fresh parsley (optional)
* Remove crusts from 3 slices of sandwich bread and pulse in the food processor.
DIRECTIONS:
1. Preheat the oven to 350 degrees.
2. Brush a cast iron skillet or casserole dish with olive oil. Arrange the tomatoes in one layer. Drizzle with balsamic vinegar, and season with salt and pepper.
3. In a small bowl, combine the breadcrumbs, garlic, and herbs. Add a pinch of salt, and 1 tablespoon of olive oil. Toss to combine with a fork.
4. Spoon the crumb mixture over each tomato. Drizzle some additional olive oil over the top. Bake in the oven for 20 minutes, until the tomatoes are bubbling, then turn the heat up to Broil, and bake for 3-5 more minutes, until the crumbs are nicely browned. Remove from the oven, and garnish with the additional thyme stalks. Serve immediately, or at room temperature.
via BigGirlsSmallKitchen
Baked Tomatoes with Goat Cheese
2 c. cherry tomatoes, halved
1 T extra-virgin olive oil
salt and freshly ground pepper
1 garlic clove
fresh basil sprigs
1 slice whole wheat sandwich bread
2 ounces of goat cheese
Directions:
1. preheat oven to 400 F
2. place tomatoes in a single layer in a 1 qt. baking dish, drizzle with olive oil and sprinkle with salt and pepper.
3. bake for 15 minutes until they begin to juice
4. While you wait; mince the garlic and basil in a food processor and tear the bread into pieces. Add the bread to the processor as well and process until fine crumbs appear.
5. remove the tomatoes from the oven and crumble the goat cheese over the tomatoes. Sprinkle the crumbs over the goat cheese. Return it to the oven and bake another 5 minutes or until the cheese is melted and crumbs are golden. Eat these hot.
V
Fried Green Tomatoes
V Fried Green Tomatoes
A traditionally southern dish that can be universally loved - grab some green zebras on you next pick up and try out this classic favorite.
Feeling adventurous? Try the basil mayonnaise below as an accompaniment.
INGREDIENTS
6 hard green tomatoes, sliced 1/4 inch thick
salt and Ground black pepper to taste
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 1/2 cups bread crumbs
Vegetable oil, for frying
1 recipe Basil Mayonnaise (recipe follows)
Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon mustard
Kosher salt
Freshly ground black pepper
DIRECTIONS:
Green Tomatoes
1. Season the tomatoes with salt and pepper.
2. Place the flour on a plate and in separate bowl, whisk together the buttermilk and hot sauce
3. In a third dish, whisk together the cornmeal and panko bread crumbs
4. Preheat the oven to 200°F. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
5. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.
6. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to a paper towel lined baking sheet or oven proof plate, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
Basil Mayonnaise
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
via epicurious
Feeling adventurous? Try the basil mayonnaise below as an accompaniment.
INGREDIENTS
6 hard green tomatoes, sliced 1/4 inch thick
salt and Ground black pepper to taste
3/4 cup all-purpose flour
3/4 cup well-shaken buttermilk
Dash hot sauce
3/4 cup yellow cornmeal
1 1/2 cups bread crumbs
Vegetable oil, for frying
1 recipe Basil Mayonnaise (recipe follows)
Basil Mayonnaise:
2 cups loosely packed fresh basil leaves
1 cup mayonnaise
2 tablespoons fresh lemon juice
1 tablespoon mustard
Kosher salt
Freshly ground black pepper
DIRECTIONS:
Green Tomatoes
1. Season the tomatoes with salt and pepper.
2. Place the flour on a plate and in separate bowl, whisk together the buttermilk and hot sauce
3. In a third dish, whisk together the cornmeal and panko bread crumbs
4. Preheat the oven to 200°F. Working with one green-tomato slice at a time, coat the tomato first in flour (knocking off excess), then in the buttermilk, then finally in the cornmeal— bread crumb mixture. Transfer the breaded slice to a baking sheet, and repeat with the remaining slices.
5. Heat 3/4 inch of vegetable oil in a medium skillet to 350°F.
6. Working in batches, fry the tomato slices until golden brown, about 2 minutes per side. Using a slotted spoon, transfer the cooked tomatoes to a paper towel lined baking sheet or oven proof plate, and sprinkle with salt and pepper. Keep the cooked tomatoes in the warm oven while you fry the remaining slices. Serve the tomatoes warm, with a generous dollop of Basil Mayonnaise.
Basil Mayonnaise
Pulse the basil, mayonnaise, lemon juice, and mustard in a food processor fitted with a metal blade until smooth, then transfer to small bowl. Season with salt and pepper. The Basil Mayonnaise can be made 1 day ahead. Cover and refrigerate.
via epicurious
Green Tomato Pie
Green Tomato Pie
Ingredients:
1 recipe pie crust, double layer
3/4 cup packed light brown sugar
1/2 cup plus 1/2 teaspoon granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 cups finely chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into pieces
Directions:
Preheat the oven to 425 degrees F.
Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.
In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared piecrust.
Add the tomatoes and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell, and dot with the butter.
Placed remaining crust on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust. Sprinkle with the remaining 1/2 teaspoon of sugar.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes.
3/4 cup packed light brown sugar
1/2 cup plus 1/2 teaspoon granulated sugar
6 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon salt
4 cups finely chopped green tomatoes
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, cut into pieces
Directions:
Preheat the oven to 425 degrees F.
Make the pie crust and let rest in the refrigerator for at least 30 minutes. Divide the dough in half. Place 1 piece of the dough on a lightly floured surface and roll out to an 11-inch circle, about 1/8-inch thick. Transfer to a 9-inch pie pan. Trim the crust with scissors or a sharp knife to within 1/2-inch of the outer rim.
In a large bowl, mix together the brown sugar, 1/2 cup granulated sugar, flour, cinnamon, salt, and pepper. Sprinkle 2 tablespoons of the flour mixture across the bottom of the prepared piecrust.
Add the tomatoes and lemon juice to the bowl with the remaining flour mixture and toss to coat. Spoon the tomato mixture into the pie shell, and dot with the butter.
Placed remaining crust on top of the tomato filling and tuck the overlapping crusts into the pan, forming a thick edge. Crimp the edges to seal and cut small 1/2-inch long vents in a decorative pattern along the top crust. Sprinkle with the remaining 1/2 teaspoon of sugar.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes.
Recipe from Honey & Jam
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Kachumbari (East Africa dish)
V Kachumbari (East Africa dish)
Kachumbari
Kachumbari is commonly eaten in East Africa, often over rice with beans on the side.
Ingredients- two to four tomatoes, thinly sliced
- one medium onion, chopped
- one (more or less) pepper and/or hot pepper, cleaned, seeds removed, chopped
- juice or one or two lemons or limes, or a few tablespooons of vinegar
- up to one teaspoon salt
- fresh cilantro, chopped
- one cucumber, peeled and thinly sliced (optional)
- one small cabbage, shredded (optional)
What you do
- Combine all ingredients in a bowl. Toss to coat all ingredients with lemon or lime juice. Set aside in a cool place before serving.
- Serve Kachumbari with rice.
Lettuce Wedge with Blue Cheese Dressing
juice of large lemon
1 c. mayonnaise
1 c. buttermilk
1/2 c. sour cream
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
6 oz. blue cheese, crumbled
2 heads iceberg lettuce
10 slices bacon, cooked, crumbled
1 medium tomato, finely diced
In medium bowl, combine the lemon juice, mayonnaise, buttermilk, sour cream, garlic powder. Whisk the mixture together until smooth. Add the cheese and mix just until blended. Chill in an airtight container in the refrigerator for at least 2 hours before serving.
Core and quarter each head of lettuce and divide among 4 salad plates. Serve a generous dollap over each lettuce wedge and and top with bacon and tomato.
Living Hope Farm Pulled Pork Chili
(Adapted from Mike Dietz)
2-3 lb Pork Shoulder (w/netting)
3/4 large onion (Vidalia if store bought) (diced)
1 red bell pepper (diced)
1 medium and 1 small jalapeno pepper (diced)
2 Chipotle Chilies (rehydrated and halved)
1 large clove of garlic (diced)
1 bottle of Jack Daniels BBQ sauce
2 pounds (or 2 cans) of crushed tomatoes
1 small can tomato paste
1 can Red Kidney beans
1 can Black beans
4-5 dashes of Tabasco Chipotle sauce
McCormick's Pork rub
Start with the pork shoulder and rub each side down with McCormick's pork rub and place into a crock pot. Add 2 cups of water. Chop 1/2 of the onion, and disperse around the pork along with the 2 rehydrated and halved Chipotle peppers. Take a 1/2 cup of BBQ sauce and mix with 1/2 cup water, add to crock pot. Let it cook for 7-8 hours on low.
Once pork is done, remove netting and remove as much fat as possible. Pull the pork and set aside. Discard the water/BBQ drippings out of the crock pot. Put in pot tomatoes, red kidney beans, black beans, tomato paste. Dice and add 1/4 of the onion, 1 red bell pepper, jalapeno pepper, and the garlic. Add the rest of the BBQ sauce and the Tabasco Chipotle sauce. Top off with 1 1/2 cups of water. Add enough pulled pork to your satisfaction, then save the rest for BBQ pulled pork sandwiches.
Cook in crockpot on low for 3-5 hours. Serve right away if in a hurry, or wait until the flavors fully work together and reheat on low and serve the next day.
Pasta with Basil and Tomatoes
Ingredients:
8 oz. dried penne pasta
2 T. olive oil
1/4 freshly grated parmesan cheese
1/2 c. green onoin
8 Roma or paste tomatoes, cored, seeded, chopped
1 1/2 c. lightly packed basil leaves
Directions:
1. Boil pasta until JUST tender. Drain well and pour into a serving bowl. Add olive oil and 2 T parmesan cheese
2. In a skillet over medium heat, stir onions in oil until translucent and limp. Add tomatoes and continue to stir until tomatoes are heated through. Add chopped basil.
3. Pour tomato mixture over hot cooked pasta. Garnish with basil sprigs if desired and additional parmesan cheese.
V
Sauteed Cherry Tomatoes
V Sauteed Cherry Tomatoes
1 tablespoon extra-olive oil
4 cups cherry tomatoes, halved unless very small
1 medium clove garlic, minced
2 tablespoons thinly sliced basil leaves
salt and pepper
Heat the oil in a large skillet over medium-high heat until almost smoking. Add the tomatoes to the hot oil (making sure they are in a single layer). Cook for one minute, stirring frequently. Stir in the garlic and cook for another 30 seconds. Remove the pan from the heat, add the basil, and season with salt and pepper to taste. Serve immediately.
Variation:
Heat the oil and add two medium anchovies minced in a large skillet over medium-high heat until the anchovies begin to sizzle. Add the tomatoes and cook for one minute, stirring frequently. Stir in the garlic and cook for another 30 seconds. Remove the pan from the heat, add 2 tablespoons minced parsley, and season with salt and pepper.
From Perfect Vegetables, 2003.
Tomato and Mint Salad
Ingredients:
2 pounds assorted heirloom tomatoes
1 c. small fresh mint leaves
2 T red wine vinegar
2 T olive oil
1 clove garlic, minced
1 tsp sugar
1/8 tsp salt
lettuce leaves
8 oz. feta cheese
sea salt/pepper
Directions:
Slice tomatoes. In a bowl and combine tomatoes and mint. Whisk together the vinegar, oil, garlic, sugar, salt and pepper and pour over the tomatoes and toss. Serve on a bed of lettuce and sprinkle with feta.
2 pounds assorted heirloom tomatoes
1 c. small fresh mint leaves
2 T red wine vinegar
2 T olive oil
1 clove garlic, minced
1 tsp sugar
1/8 tsp salt
lettuce leaves
8 oz. feta cheese
sea salt/pepper
Directions:
Slice tomatoes. In a bowl and combine tomatoes and mint. Whisk together the vinegar, oil, garlic, sugar, salt and pepper and pour over the tomatoes and toss. Serve on a bed of lettuce and sprinkle with feta.
V
Tomato Jam
V Tomato Jam
A sweet tomato surprise! For some zing, add some sauteed hot peppers and onions to the mixture - Great with cornbread.
INGREDIENTS:
2 1/4 pounds ripe tomatoes (about 5 large)
2 1/4 cups sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice
DIRECTIONS:
1. Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
2. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
3. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch pieces.
4. Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
5. Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage:
The jam will keep for at least 6 months in the refrigerator.
via epicurious
INGREDIENTS:
2 1/4 pounds ripe tomatoes (about 5 large)
2 1/4 cups sugar
2 or 3 grinds of black pepper
Big pinch of salt
1 teaspoon freshly squeezed lemon juice
DIRECTIONS:
1. Bring a large saucepan of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.
2. Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the saucepan for cooking the jam.
3. Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Cut the tomatoes into 1/2-inch pieces.
4. Return the tomatoes to the saucepan and stir in the sugar, pepper, and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat and stir in the lemon juice.
5. Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage:
The jam will keep for at least 6 months in the refrigerator.
via epicurious
V
Tomato, Basil & White Bean Salad
V Tomato, Basil & White Bean Salad
INGREDIENTS:
2 cans white or cannellini beans, drained and rinsed
1 pint cherry tomatoes, quartered *feel free to use larger tomatoes cut small as well!
⅔ cup fresh basil leaves, finely chopped
1 teaspoon coarse salt, plus more to taste
Freshly ground pepper
¼ cup extra-virgin olive oil
5 garlic cloves, minced
DIRECTIONS:
1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over low. Add garlic, and cook, stirring, until fragrant but not browned, 2-3 minutes.
3. Pour over bean mixture, and gently toss. Let stand at least 30 minutes before serving to allow the flavors to marinate together.
Salad can be covered and kept at room temperature up to 4 hours.
Adapted from Martha Stewart Living, June 2007.
2 cans white or cannellini beans, drained and rinsed
1 pint cherry tomatoes, quartered *feel free to use larger tomatoes cut small as well!
⅔ cup fresh basil leaves, finely chopped
1 teaspoon coarse salt, plus more to taste
Freshly ground pepper
¼ cup extra-virgin olive oil
5 garlic cloves, minced
DIRECTIONS:
1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over low. Add garlic, and cook, stirring, until fragrant but not browned, 2-3 minutes.
3. Pour over bean mixture, and gently toss. Let stand at least 30 minutes before serving to allow the flavors to marinate together.
Salad can be covered and kept at room temperature up to 4 hours.
Adapted from Martha Stewart Living, June 2007.
Living Hope Farm |
461 Indian Creek Road |
Harleysville, PA 19438
director.lhf@gmail.com
215-256-4400
461 Indian Creek Road |
Harleysville, PA 19438
director.lhf@gmail.com
215-256-4400
Living Hope Farm, founded in 2010, is a 501(c)(3) nonprofit Community Supported Agriculture (CSA) farm that allows people to participate in growing their food while building new connections within the local community. This organization does not discriminate on the basis of race, color, national origin, gender identity, sexual orientation, disability, age, or reprisal or retaliation for prior civil rights activity.