Recipes

We include a recipe or two (or three) each week in our veggie CSA baskets!

Below is a list of recipes we have given in the past.

 

June 15, 2016

Wild Rice Blueberry Pancakes

  • 3/4 cup all purpose flour
  • 1/4 cup whole wheat flour
  • 1 tbsp. sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup milk (or a little more depending on how thick or thin you want your pancakes)
  • 2 eggs
  • 2 tbsp. butter melted
  • 1 cup cooked wild rice
  • 1/2 cup to 1 cup fresh blueberries, or frozen (de-thawed) and drained in a colander.

Combine flours, sugar, baking powder and salt. Mix milk, eggs and butter and add dry ingredients.  Mix in wild rice and gently fold in blueberries.

Cook on a griddle or frying pan on medium heat.  Add a little butter before cooking first pancake. 

 

Homemade Ranch Dressing

  • 2 tbsp. white wine vinegar
  • 3 cloves garlic, mashed into a paste
  • 14 cups plain full-fat Greek yogurt
  • 12 cup buttermilk
  • 1/4 cup finely chopped parsley
  • 4 tbsp. finely chopped cilantro
  • 1 tbsp. finely chopped oregano
  • 12 tsp. Dijon mustard
  • 12 tsp. dried dill
  • 1 spring onion, grated

Stir vinegar and garlic paste in a bowl; let sit 5 minutes. Whisk in yogurt, buttermilk, parsley, oregano, mustard, dill, onion, salt, and pepper

 

Garlic and Mint Chutney

  • 3-4 garlic scapes
  • 1 cup cilantro
  • 1/2 cup fresh mint leaves
  • 1 tablespoon lemon or lime juice (adjust to taste)
  • 1 tablespoon sugar (optional)
  • 2 green chili peppers (or adjust to taste)
  • 1/2 teaspoon toasted cumin seeds
  • salt to taste

Dry roast cumin seeds in microwave for 3-4 minutes or on hot griddle until a nice roast aroma rises. Combine everything in food processor or blender with a few tablespoons water and blend.

 

June 22, 2016

Pickled Radish and/or Onion

  • Bunch of radishes and/or onion slices
  • ¾ cup white wine or cider vinegar
  • 3 tbls honey or maple syrup
  • ¾ cup water
  • 2 tsp salt
  • 1 tsp red pepper flakes (optional)
  • ½ tsp whole mustard seed

Optional additions:

  • whole cloves, whole peppercorns, whole fennel seed or whole coriander

Thinly slice radishes and/or onions. Pack veggies into pint sized canning jar(s). Top veggies with flakes and seeds. For Brine: In small saucepan, combine vinegar, water, honey and salt. Bring to boil, stirring, pour mixture over veggies. Let cool to room temp. Can serve immediately or store in refrigerator.

 

Pea Shoot Salad with Pickled Radish/Onion

  • 2 – 4 cups of pea shoots
  • ½ cup – 1 cup pickled radish and/or onion

Dressing:

  • 2 tbls olive oil
  • 1 ½ tsps. white wine vinegar
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper

Whisk dressing until emulsified and drizzle over pea shoots and pickled radish/onion.

 

Garlic Scape Pesto

  • ¼ cup pine nuts or roasted sunflower seeds
  • ¾ cup coarsely chopped garlic scapes
  • juice and zest of ½ lemon
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ cup olive oil
  • ¼ cup grated Parmigiano Reggiano cheese

Toast nuts in pan over low heat until they begin to brown (about 2 minutes).

Combine scapes, nuts, lemon, salt and pepper in food processor. Pulse about about 15-20 times (until combined), then slowly drizzle in olive oil while motor is running until incorporated. Stir in grated cheese. Freezes well.

 

June 29, 2016

Korean Lamb’s Quarter (Myeongaju)

 (lamb’s quarter is a commonly foraged food in the spring in Korea)

  • about 3 cups of lamb’s quarter (young leaves and stems)
  • 3 tbls doenjang (soybean paste)
  • 1 tbls gochujang (hot pepper paste)
  • 2 garlic cloves, minced
  • 1 spring onion
  • 1 tbls sesame oil
  • 1 tbls sesame seed

Boil 3 quarts water and blanch lamb’s quarters for 1 – 2 minutes (until tender). Strain and rinse in cold water. Mix all in ingredients by hand in a mixing bowl. Serve as a side dish to rice.

 

Lamb’s Quarter Gratin

  • about 3 cups lamb’s quarter
  • 1 cup chopped onion
  • 1 tbls olive oil
  • ¼ tsp salt or to taste
  • ¼ tsp freshly ground pepper or to taste
  • 2 tbsp unsalted better
  • 1 ½ tbls flour
  • ½ cup milk, plus more if needed
  • 1/8 tsp. nutmeg
  • ½ tsp grated lemon zest

Topping:

  • 1 cup breadcrumbs
  • ¼ cup grated parmesan
  • 4 tsp. olive

Butter/grease 9” x 9” shallow baking pan and preheat in oven at 350 degrees Fahrenheit. Boil 3 quarts water and blanch lamb’s quarters for 1 – 2 minutes (until tender). Strain and rinse in cold water. Cook onion with oil and salt over stovetop. Add onions to greens. Melt butter in pan on stovetop, add flour and whisk in milk until boiling, whisking whole time. Reduce heat and whisk for 2 minutes. Remove from heat and whisk in nutmeg and zest, then mix with greens. Spread greens mixture in baking pan. Mix topping ingredients together and add to top of greens. Bake until golden (about 30 minutes).

 

July 6, 2016

Roasted Beet Salad

  •  6 – 9 beets (gold and red), trimmed and washed
  • ½ cup olive oil
  • Kosher salt and ground pepper to taste
  • 2 tbsp. fresh lemon juice
  • 5 tbsp. crème fraîche
  • 1 tbsp. chopped dill or cilantro
  • 2 tsp. minced shallot or garlic
  • 4 cups baby watercress, arugula or lettuce
  • 4 oz. goat cheese, crumbled
  • 1/3 cup toasted chopped walnuts

Preheat oven to 350º F. Place beets on baking sheet. Coat beets with 3 tbsp. oil, salt and pepper. Wrap with tinfoil, and roast until betts are fork-tender, about an hour. Cool beets and cut into 1-inch pieces.

For dressing, comine in emulsifier: lemon juice, crème fraîche, 5 tbls. oil, dill/cilantro, shallots/garlic, salt and pepper to taste.

Arrange beets on platter, top with lettuce/watercress. Garnish with goat cheese and walnuts. Drizzle vinaigrette over all and serve immediately.

 

Swiss Chard Fritters

  • 1 bunch Swiss chard
  • ½ cup chopped parsley
  • ¼ cup chopped cilantro and/or cilantro
  • 1 ½ tsp. grated nutmeg
  • ½ tsp. sugar
  • 3 tbsp. flour
  • 2 cloves garlic, chopped
  • 2 eggs
  • ½ cup crumbled feta cheese
  • ½ tsp grated lemon zest
  • olive oil
  • lemon wedge

Bring large pot of water to boil, add chard and simmer for 5 minutes. Drain chard. In food processor combine: chard, herbs, nutmeg, sugar, four, garlic and eggs. Pulse until well blended. Fold in feta by hand.

Heat 1 tbsp oil in large frying pan over medium heat. When oil is hot, place heaping tablespoons of mixture in pan, press down gently to flatten fritter. Cook each side 1 – 2 minutes, until golden brown. Serve warm with a lemon wedge.

 

July 13, 2016

Linguine with Fresh Herbs

  •  1/4 cup olive oil, or more to taste
  • 1 tsp. minced garlic
  • 1 cup or more mixed herbs
  •        (ex. parsley, chervil, basil, dill, tarragon, thyme, oregano, mint)
  • 1 tbsp. butter
  • salt and pepper to taste
  • 1 lb. linguine or other long pasta

Bring large pot of water to boil. Combine oil and garlic in sauce pan, turn heat to medium low. Cook gently until garlic begins to turn color, then remove from heat. Mince herbs. Place them in a bowl large enough to hold the pasta. Cut the butter into bits and addit to bowl.

Salt water and cook pasta until tender. Reserve ½ cup of pasta cooking water, drain pasta and toss with herbs and oil and garlic mixture. Add pasta water and oil if the mixture seems dry. Season with salt and pepper.

 

Purslane and Herb Salad

  • 1 cup packed purslane
  • 1 cup lettuce and/or arugula
  • 1 cup parsley
  • 2 tbsp. olive oil
  • 2 tbsp. walnut oil
  • ¼ cup white balsamic vinegar
  • 1 tsp. grated horseradish (fresh if possible)
  • 1 tsp. whole grain mustard
  • salt and pepper
  • 3 oz. goat cheese, crumbled
  • 1 cup walnuts, roughly chopped
  • Edible flowers to garnish

In a large bowl, toss purslane with lettuce/arugula, and parsley. In a small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth. Pour the dressing over the salad, season with salt and pepper, and toss to combine. Crumble goat cheese over the salad and sprinkle with walnuts and edible flowers before serving.

 

July 20, 2016

Scott & Hannah’s Korean-style Sesame Dressing

  • 2 tbls. soy sauce
  • 2 tbls. white vinegar
  • 2 tbls. sesame oil
  • 2 tbls. white sugar or simple syrup
  • 1 tsp. chopped garlic
  • crushed red pepper flake to taste
  • 1 Tbls toasted sesame seeds

Whisk ingredients until emulsified. This dressing is versatile! It’s great tossed with salad greens, beans, broccoli, virtually any vegetable!

 

Garlicky Greens

  • bunch of fresh greens such as mustard greens, Swiss chard, spinach, kale
  • 1 – 2 fresh hot peppers, finely chopped
  • 4 – 8 garlic cloves, roughly chopped
  • 6 tbls, olive oil
  • 2 cups chicken or vegetable stock
  • salt and pepper to taste

Cook hot peppers and garlic with 4 Tbls oil over medium heat, until fragrant, about a minute. Add stock and greens and stir well. Bring to boil, then reduce heat and simmer until tender. Season with salt and pepper and serve with juices in a bowl.

 

Chicken Divan

  • 2 boneless chicken breasts
  • 1 head of broccoli, cut into bite size pieces
  • 3 Tbls vegetable oil
  • 5 Tbls butter
  • ½ cup flour
  • 1 cup chicken stock
  • 1 cup milk
  • 3 tbls.sherry
  • 1/8 tsp. freshly grated nutmeg
  • ½ cup grated Parmigiano Reggiano
  • 1 cup slivered almonds
  • ½ cup heavy cream
  • salt and pepper to taste

Cook chicken with oil, salt, and pepper on medium heat in skillet on stove top until golden brown. Cool and slice length wise into ¼” strips. Preheat oven to 375º F. Cheese sauce: in sauce pan place 4 tbls. butter, flour, stock, milk and cook over medium heat, whisking until thick, about 10 minutes. Add salt, pepper, sherry, nutmeg, and ¼ cup cheese and stir until cheese melts. In bowl, beat heavy cream until soft peaks form, then fold into sauce. Coat casserole dish with butter. In casserole dish layer broccoli, remaining cheese, chicken, almonds. Pour sauce over all and bake until golden brown, about 30 – 45 minutes.

 

July 27, 2016

Broccoli with Preserved Lemon Yogurt

  •  large head of broccoli
  • ¼ cup olive oil
  • ¼ tsp. crushed red pepper
  • ½ cup Greek yogurt
  • 2 tbls. mayonnaise
  • 1-2 garlic cloves
  • 1 tsp. minced preserved lemon
  • 2 tsp. fresh lemon juice
  • 2 tbls. grated Parmigiano-Reggiano cheese
  • salt
  • black pepper

Preheat oven to 475º F. Cut broccoli into ½ inch slabs/steaks. Toss broccoli oil, red pepper flakes, black pepper and salt together and layer on baking sheet. Roast for 15-25 minutes, until golden and tender. Sauce: mix yogurt, mayonanaise, garlic, preserved lemon, lemon juice, salt and pepper. Spoon sauce over broccoli and enjoy!

 

Summer Squash Fritters

  • 2 small summer squash
  • 1 bunch of greens
  • 1 medium onion, minced
  • tbls. basil, minced
  • tbls. dill, minced
  • tbls. parsley, minced
  • ¼ crumbled feta
  • ¼ grated Parmigian cheese
  • ¼ cup flour
  • 2 eggs
  • canola oil, enough for ¼ inch layer in pan
  • salt and pepper to taste

Grate summer squash, salt in colander, let sit for 15 minutes, then squeeze out excess water. Blanch greens in salted boiling water, drain and squeeze out excess water. Chop greens. Combine all ingredients and spoon into hot oil. Slightly flatten into patty and cook on medium high heat until golden brown on each side. Drain and serve with a dip made of real mayonnaise, lemon juice, and hot sauce to taste. Or serve with preserved lemon yogurt recipe above. Enjoy!

 

August 3, 2016

Herbed Potato with Thai Basil Cream Sauce

 Potatoes:

  • 1 lb potatoes, cut into ½ inch slices
  • 2 tbls. melted butter
  • 2 tbls. minced fresh herb such as thyme or oregano

Sauce:

  • 1 tbls. olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 14 oz can of coconut milk
  • 2 cups Thai basil leaves, finely chopped
  • 1 tbsp. corn starch
  • salt and pepper to taste

Preheat oven to 390º F. Coat potatoes with melted butter, herbs, salt and pepper. Line on baking sheet baking and bake for 25 – 40 minutes, until golden brown. For sauce: Heat oil in saucepan over medium heat. Cook onion and garlic until soft. Add coconut milk and stir until milk is warm. Add Thai basil and stir. If needed, add corn starch to thicken sauce. Add salt to taste. Dip potato into sauce, eat, and enjoy!

 

Hot Pepper Vinegar

This style of vinegar was around in Rosie’s house while she was growing up. Her dad kept it in a tiny, clear glass pitcher on the table, and the vinegar was used as a condiment, poured over many meals.

Ingredients:

  • Fresh hot peppers, either whole or sliced.
  • Vinegar of choice such as white vinegar, apple cider vinegar, rice wine vinegar, champagne vinegar, or white balsamic

Place peppers into a glass bottle or jar until about half full. Heat vinegar until almost to boil, then pour over peppers until jar is full. Let cool and use immediately and for weeks to come. It does not need to be refrigerated. Enjoy!

 

August 10, 2016

Homemade Kimchi

  • medium to large cabbage head (traditionally Napa, but any will work)
  • 1 cup daikon radish, cut into match stick shape
  • ¼ cup ginger, minced
  • 1 tbls. garlic, minced
  • 5 scallions, cut into 1 inch slices
  • 1/3 cup Korean red pepper powder
  • ¼ cup fish sauce
  • ½ cup kosher or Korean salt
  • 1 ½ tsp. sugar
  • (optional: 1 tbls. salted Korean shrimp)
  • water

Cut cabbage into 2 inch chunks, place in large bowl and coat with salt. Add water until just covered then let it sit at room temperature for 12 hours. Drain, rinse, squeeze out excess water. Add remaining ingredients and toss to combine. Pack into mason jars with a lid and let sit for a day. Be sure to let gas escape by occasionally burping the jar. Place in refrigerator. It is delicious immediately upon making, but for the fully fermented flavor wait 2 days or up to a week to consume. It keeps well refrigerated for about a month, or longer if you are brave!

 

Rosie’s Corn & Potato Soup

  • 2 – 3 cups of corn, or as much as you have
  • 3 cups onion, or as much as you have, sliced or diced
  • 1 cup potato, or as much as you have, cut into bite sized chunks
  • 2 – 3 garlic cloves, minced
  • 1 – 2 cups of ham, or as much as you have, cut into bit sized pieces
  • 3 tbls. butter
  • 1 quart stock of choice (vegetable, chicken or beef stock)
  • 2 – 3 cups of heavy cream
  • ¼ cup herb of choice, finely chopped (oregano, basil, or dill are goodies)
  • salt to taste
  • pepper to taste
  • 1 cup water + more if needed

Place butter and onions in frying pan. Caramelize onions by placing over medium heat with a lid for about a half an hour. Add water about 5 minutes into process so butter does not burn. Place all ingredients (except herbs and salt) into a kettle and simmer for about a half an hour. Add more cream or water if needed. Add herbs and salt at the end of simmer when there are just a few minutes remaining.

 

August 17, 2016

Charles’ Potato Salad

Peel about 6 medium potatoes, cut into small chunks put in a pot and boil until tender.

Save water to boil 6 eggs for 10 minutes until hardboiled – peel eggs and chop up into small chunks.

Mix together with: ¼ cup onion. Stalk of celery chopped (if you have one)

Separate bowl: 1 cup mayo, mustard to taste (heaping teaspoon) add chopped up basil (a bunch – to taste)

Add this to the other stuff. Stir it up and salt or Braggs / pepper to taste

 

Heidi Swanson’s Pan-Fried White Beans with Kale

  • ½ bunch kale, or other greens
  • 2 tbls. extra-virgin olive oil
  • 2-3 handfuls of cooked large white beans (like coronas, or limas)
  • ¼ tsp. fine grain sea salt
  • 1/3 cup walnuts, lightly toasted and chopped
  • 1 clove garlic, minced
  • 1/8 tsp. freshly grated nutmeg
  • Scant 1 tbls. tbls. fresh lemon juice
  • zest of of 1 lemon
  • 1/3 cup freshly grated Parmesan cheese (optional)
  1. Chop the kale, wash it, and shake off as much water as you can. Set aside.
  2. Heat the olive oil over medium-high heat in the widest skillet you own. Add the beans in a single layer. Stir to coat the beans, then let them sit long enough to brown lightly on one side, about 4 or 4 minutes. The beans should be golden and a bit crunchy on the outside.
  3. Add the kale and salt to the pan and cook for less than a minute, just long enough for the kale to lose a bit of its structure. Stir in the walnuts and garlic, wait 10 seconds, then stir in the nutmeg. Wait ten seconds and stir in the lemon juice and zest. Remove from heat and serve dusted with Parmesan cheese.

 

August 24, 2016

Corn and Summer Squash Tacos

(inspired by Rick Bayless)

  • handful of fresh chopped peppers, mild and/or hot
  • 3 tbls. olive or vegetable oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • ½ tsp. oregano, finely chopped
  • ¾ cup crème fraiche or heavy cream
  • 1 lb summer squash such as patty pan or zucchini, cut into ½ cubes
  • 1 cup corn kernels
  • ¼ cup chopped cilantro, basil, or epazote
  • 12 corn tortillas, warmed before serving
  • ¼ cup queso fresco, feta, or chevre

Roast or broil peppers until charred. Let cool and rub off charred skin. Slice into ¼ inch strips. Heat 2 tbls. oil in 12-inch skillet over medium-high heat, and cook onion until browned. Stir in garlic and oregano and until fragrant, then add pepper strip and crème/cream, stir until thickened and peppers are coated. Season with salt and transfer to bowl. Add remaining oil and return to medium-high heat. Add squash and cook until browned, stirring occasionally. Add corn and let brown. Salt to taste. Serve on warm tortillas and top with cheese.

 

Eggplant Gratin by Barefoot Contessa

  • olive oil for frying
  • ¾ pound eggplant, unpeeled, sliced ½ inch thick
  • 1/4 cup ricotta cheese
  • 1 extra-large egg or two medium sized
  • ¼ cup half-and-half
  • ½ cup freshly grated Parmesan cheese, plus 2 tbls. divided
  • Kosher salt
  • freshly ground black pepper
  • ½ cup good bottled marinara sauce

Preheat oven to 400º F. Heat 1/8” oil in large frying pan over medium heat. When hot, add eggplant slices and cook until cooked through and golden brown on both sides, do as many batches as needed. Mix together in bowl: ricotta, egg, half-and-half, ¼ Parmesan, 1/8 tsp. salt and 1/8 tsp. pepper. Layer in casserole dish(es): eggplant slices, then parmesan, salt and pepper, and marinara sauce. Next second layer of eggplant, more salt and pepper, ricotta mixture, and tbls. Parmesan on top. Place dish on baking sheet and bake (uncovered) for 25-30 minutes or until the custard sets and the top is browned. Serve warm.

 

August 31, 2016

Caprese Salad

  • tomato, sliced into ¼ – ½ inch slabs
  • basil leaves, whole
  • fresh mozzarella cheese, sliced into ¼ – ½ inch slabs
  • 2 cups balsamic vinegar
  • ½ cup granulated sugar or honey
  • olive oil
  • salt
  • pepper

Balsamic Glaze:

mix balsamic vinegar and sugar or honey in a saucepan and cook over medium heat, stirring occasionally, until it reduces to about half the original amount and is thick and syrupy. Let cool.

On a platter, neatly arrange a single layer of tomato slices. Top each tomato slice with a large basil leaf or a few small leaves. Put a piece of mozzarella on top of each slice. Drizzle balsamic glaze over entire platter so a little lands on each slice. Drizzle a little olive oil over the platter so a little lands on each slice. Add salt and freshly ground pepper to taste. Enjoy!

 

Nigella’s Vietnamese Chicken Cabbage Salad

shared by Whitney

Dressing:

  • 1 hot pepper, seeded and minced
  • 1 clove garlic, minced
  • 1 tbls. granulated sugar
  • 1 ½ tbls. rice vinegar
  • 1 ½ tbls. lime juice
  • 1 ½ tbls. Thai fish sauce (nam pla)
  • 1 ½ tbls. vegetable oil
  • ½ medium onion, finely sliced
  • 1 pinch black pepper

Salad:

  • 7 oz. white or purple cabbage, shredded
  • 1 medium carrot, shredded or grated
  • 7 oz. chicken breast, cooked, shredded or cut into fine slices
  • 1 oz. basil or mint

Mix the dressing. let it sit for at least a half-hour to meld. Mix the other ingredients, and dress. Serves 2 – 4 people.

 

September 7, 2016

Florence’s Wilted Lettuce

(Rosie ate this a LOT while growing up)

  • Bunch of greens: lettuce, kale, Swiss chard, Collards, etc.
  • 1 medium onion, sliced
  • bacon
  • ¼ cup vinegar of choice (standard is apple cider)
  • 1/4 cup granulated sugar
  • 2 tbsp. olive oil
  • ½ cup water
  • salt to taste
  • pepper to taste

Fry bacon and onions until done, drain oil, cut bacon into bite sized pieces. In large frying pan put oil, water, vinegar, bacon, onion, and greens. Cook over medium heat, stirring occasionally until greens are wilted/limp and tender. Drain excess liquid, add salt and pepper to taste.

 

Deep Fried Brussels Sprouts

  • Brussels sprouts
  • vegetable oil
  • salt and pepper to taste
  • sauce ingredients of your choice!

In a large pot, put 2-3 inches of oil. Heat to 400º F. Place a layer of spouts in oil and turn the heat to high. Stir occasionally. Remove with slotted spoon when they are golden brown and float. Reheat oil back to 400º and continue cooking batches until finished. Make a sauce and drizzle over sprouts.

Sauce options are infinite! Here are a few ideas:

  • *Herbed butter and lemon sauce to drizzle over.
  • *Hot pepper with garlic fried and combined with vinegar, sugar.
  • *Miso, mirin, sesame oil, soy sauce mix.
  • *Add bacon to any sauce!

 

September 14, 2016

Jalapeño Popper Appetizer

  • Jalapeños
  • cream cheese
  • bacon

Cut tops off peppers, keeping them whole. Stuff with cream cheese. Wrap a half slice of bacon around the pepper, and hold in place with a toothpick. Broil or grill until bacon is crisp, turning if needed.

 

Susan’s Thai Chicken and Vegetable Curry

  • 2 – 4 tbls. vegetable oil
  • 1 cup leeks, sliced ¼ inch thick
  • 2 chicken breasts, sliced thin
  • 2 – 4 tbls. Thai green curry paste
  • about 3 1/2 cups green beans, stem ends removed, halved crosswise
  • 1 cup chicken broth
  • 1 can (14.5 ounces) coconut milk
  • ¼ cup fish sauce
  • 2 tbls. fresh squeezed lime juice
  • 1 – 2 tbls. sugar (optional)
  • 1 cup torn fresh Thai basil leaves

Heat oil in large skillet. Sauté chicken until cooked through. Add leeks and cook 5 minutes. Add curry paste and stir 1 – 2 minutes (This brings out the flavor). Add chicken broth, coconut milk, and green beans. Cook until beans are tender. Add fish sauce, lime juice and sugar (if desired). Turn off heat and stir in Thai basil. Serve over rice.

 

September 22, 2016

Rosie’s Curried Celery Soup

Serves 2 – 4

  • 2 – 5 cups of celery and celery leaves, puréed
  • 2 – 4 onions,
  • 6 garlic cloves, puréed
  • optional: fresh hot peppers to taste, puréed
  • 1/2 quart vegetable or chicken stock
  • 1/2 quart buttermilk
  • 6 ounce can of coconut milk (or more if you like)
  • 1 – 3 tbls. butter (recommended, but technically optional)
  • salt and pepper to taste
  • curry powder to taste or a mix to taste of any of these: coriander, cumin, turmeric, fennel, anise, nutmeg, mace, ginger

Purée all veggie ingredients in food processor. In a large kettle, combine all ingredients and cook over medium heat, stirring occasionally until celery and onion are fully cooked, around an hour. This could also be cooked in a crock-pot over night. Experiment with the amount of curry and hot pepper so it suits your taste buds! This soup was very popular at last year’s farm party. The babies at the farm party especially liked it!

 

Greek-style Greens with Fried Eggs

(adapted from Saveur) Serves 3

  • 3 eggs
  • ¾ cup olive oil
  • 5 scallions, minced
  • large bunch of greens (like kale, mustard), minced
  • ½ cup parsley, chopped
  • ½ cup mint, chopped
  • ¼ cup fennel fronds, chopped
  • 3 cloves garlic, minced
  • salt and pepper to taste

Heat ¼ cup oil in pot over medium-high heat. Add scallions and cook for 3 minutes. Add greens, herbs, garlic and ¼ cup water. Cook until tender, add salt and pepper to taste. Remove from heat.

Heat ½ cup oil in skillet over medium-high heat. Crack eggs into skillet and cook, constantly spooning oil over yolks until they are just set, about two minutes. Place greens on plates and top with eggs.

 

September 28, 2016

Fried Squash with Sage, Honey, Parmesan & Pickled Chiles

(adapted from Food & Wine) Serves 8

Pickled Chiles:

  • 1/2 cup apple cider vinegar
  • 2 tbsp. sugar
  • 2 tsp. salt
  • 4 sage leaves
  • pinch of freshly grated nutmeg
  • 3 jalapeños or chilies, seeded and thinly sliced

Sage Honey:

  • 4 tbsp. honey
  • 2 tsp. finely chopped sage
  • pinch of freshly ground nutmeg
  • salt

Squash:

  • 1 medium buttercup squash, peeled, seeded and cut into 1-inch cubes
  • 2 tbsp. unsalted butter, melted
  • 1/4 tsp. hot paprika or piment d’Espelette powder or paste
  • salt
  • pepper
  • 1 1/4 cup rice flour
  • 3/4 cup all-purpose flour
  • 1 ½ tbsp. cornstarch
  • 2 cup cold sparkling water
  • 1 ½ tbsp. vodka
  • canola oil, for frying
  • ½ cup lightly packed sage leaves
  • freshly grated Parmigiano-Reggiano cheese, for serving
  • lemon wedges, for serving

Pickled Chiles:

  • In saucepan, bring vinegar, sugar, salt, sage and nutmeg to boil, stir, add chiles. Let cool and refrigerate until cold.

Sage Honey:

  • In saucepan, warm the honey, sage, nutmeg and salt for 3 minutes. Let steep for 30 minutes.

Squash:

Preheat oven to 375º F. Toss squash on large-rimmed baking sheet with butter and paprika, salt & pepper. Roast for about 20 minutes, until just tender, let cool.

Spread ½ cup rice flour with cornstarch in shallow bowl. Batter: In large bowl, whisk all-purpose flour with cornstarch and remaining ¾ cup rice flour. Whisk in sparkling water, vodka, and pinch of salt until batter is smooth.

Line 2 large baking sheets with paper towels. In a large saucepan, heat 2 inches of oil over medium high heat to 350º. Add sage leaves and fry until crisp, about 1 minute. With slotted spoon, transfer crispy sage leaves to paper towels and drain.

Working in 3 batches, dust squash with rice flour, then coat with batter and fry until golden, 4 – 5 minutes per batch. Transfer to paper towels to drain. Transfer fried squash and sage leaves to a platter. Drizzle some of sage honey on top and garnish with Parmigiano-Reggiano cheese and some pickled chiles. Serve with lemon wedges, passing additional sage honey and chiles at the table.

 

June 17, 2015

Cold Wild Rice Salad

  • 3/4 cup raw wild rice
  • 3 cup water or stock

Dressing:

  • ¼ cup olive oil
  • ½ lemon – juiced
  • 2 garlic cloves
  • ½ tsp oregano
  • 1-2 Tbls fresh dill
  • salt to taste
  • 1 can artichoke hearts, chopped
  • 3/4 cup spring onion, thinly sliced
  • 3/4 cup crumbled feta
  • pepper to taste

 

Cook wild rice in water or stock. Drain if needed. Mix dressing together and add to rice with remaining ingredients.

 

June 24, 2015

Israeli Kohlrabi Salad

  • 2-3 kohlrabies (depending on size)
  • 1/3 cup Greek yogurt
  • 5 T. sour cream
  • 3 T. mascarpone cheese
  • 1 clove garlic, crushed
  • 1 1/2 tsp. lemon juice
  • 1 T. olive oil
  • 1 T. mint, finely shredded
  • a handful baby arugula leaves
  • 1/4 tsp. sumac or za’atar (if you have it) a sprinkle of paprika works too
  • salt and white pepper to taste

Peel and cube kohlrabi in 2/3 dice.

Whisk yogurt, sour cream, mascarpone, garlic, lemon juice, and olive oil in a medium bowl. Add 1/4 tsp. salt (or to taste) and white pepper. Add dressing to kohlrabi along with mint and 1/2 the arugula. Top with remaining arugula and sprinkle with sumac (or zataar or paprika)

Suggestions for using Peppermint:

*Eat leaf to freshen breath!

*Great in mojitos!

*Fresh mint in water (can add lemon or lime juice – crush,

roll or slice leaves to give off more flavor)

*Purée with garlic, citrus juice, and onion to make a fresh

mint chutney

*Peppermint is used in desserts, ice cream and candies

 

Carrol Jakie’s Radish Sandwich

(Rosie’s dad made these often when she was growing up.)

  • Butter or cream cheese on bread, with mustard, add radish slices, onion slices, salt and pepper to taste.

 

July 1, 2015

 Nicoise Salad

For The Dressing:

  • 1 clove garlic or 1 garlic scape
  • 2 anchovies
  • Kosher salt, to taste
  • 13 cup olive oil
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 1 shallot, minced
  • Freshly ground black pepper, to taste

For The Salad:

  • 1 lb. small red potatoes, boiled until tender
  • 1 small head of lettuce, torn into pieces, or mixed greens
  • 8 oz. sugar snap peas
  • 12 oz. cherry tomatoes, halved
  • 12 cup black Niçoise olives
  • 4 hard-boiled eggs, halved lengthwise
  • 3 (4-oz.) cans high-quality oil-packed tuna, drained
  • 14 cup thinly sliced scallions, to garnish
  • 1 T. capers, to garnish

Make the dressing: Mince garlic on a cutting board and sprinkle heavily with salt; mash anchovies with fork, scrape garlic, salt, and anchovies together to form a smooth paste. Transfer paste to a bowl and whisk in oil, juice, mustard, shallot, and salt and pepper; set aside. Slice potatoes, and arrange everything on a platter. Drizzle dressing over all, and sprinkle with scallions and capers.

 

Fried Stuffed Squash Blossoms

  • Squash blossoms
  • Ricotta cheese
  • Dill or basil
  • Onion or chives minced
  • 1 egg
  • cornmeal

Mince onion or chives and add to ricotta. Stuff into blossoms along with dill or basil. Dip blossom in beaten egg and dredge in cornmeal. Fry and sprinkle with salt.

 

July 8, 2015

Roasted Broccoli and Carrots

  • Broccoli
  • Carrots
  • Garlic cloves or scapes
  • Basil
  • Pine nuts or sunflower seeds
  • Olive Oil
  • Lemon juice
  • Salt to taste
  • Pepper to taste

Place oven rack at level nearest heat source.

Preheat oven with sheet pan in it to 500 degrees F.

Cut broccoli into 2-3 inch florets. Slice carrots in half length-wise. Finely chop garlic and basil (save a sprig or two of basil to use as garnish for plate). Toss all ingredients in a few tablespoons of oil and lemon juice (enough to lightly coat).

When oven is heated, remove sheet pan and quickly arrange vegetables in a single layer. Sprinkle with salt and pepper. Roast for 10 – 20 minutes or to desired tenderness. Best when veggies are slightly browned.

Tip: keep a close eye on this dish so it doesn’t burn.

 

July 15, 2015

Basil & Walnut Pesto

  • 1 ½ cups basil
  • ½ cup olive oil
  • 1/3 cup of toasted walnuts
  • ¼ cup finely grated pecorino
  • ¼ cup finely grated parmesan
  • 2 sun-dried tomatoes in oil, chopped
  • 2 cloves garlic
  • Salt and freshly ground black pepper

Process all in a food processor. Season with salt and pepper to taste

 

Purslane Recommendations

 *Chop and add to any salad

*Add to scrambled eggs or soup

*Pickle it with water, salt, and vinegar

*Sauté lightly with olive oil and garlic and add to warm tortillas

 

Gingered Pickles

  • 1 large or 2 small cucumbers
  • salt
  • 1 (1”) piece fresh ginger, peeled
  • 1 tbsp. sugar
  • 1 ½ tsp. rice wine vinegar
  • 1 tps. sesame oil
  • 2 cloves garlic, roughly chopped

Thinly slice cucumbers. Sprinkle with 2 tsp. of salt, mix, and set aside at room temperature to extract excess liquid and let them soften, about 1 hour.

Meanwhile, julienne ginger; transfer to a medium bowl and set aside. Drain and gently squeeze cucumbers to extract more liquid, then pat dry with a towel. Add cucumbers to the bowl of ginger along with sugar, vinegar, sesame oil, and garlic. Toss to combine and season with salt to taste.

 

July 22, 2015

Thai Shrimp Salad

This is fast, easy, healthy and delicious. Serve with a Mango Lassi and you’ve got a perfect meal for a hot summer’s day.

  • 5 – 6 cups lettuce
  • 1 cup cilantro
  • 1/2 cup basil, torn into pieces
  • 1/4 cup mint, torn into pieces
  • 4 – 5 scallions, thinly sliced
  • 1 – 2 jalapeños, thinly sliced
  • cucumber, thinly sliced
  • 1 cup bean sprouts
  • frozen cooked shrimp, thawed
  • 1/2 cup unsalted, roasted peanuts, finely chopped

Dressing:

  • 1/4 cup fish sauce
  • 3 T. lime juice
  • 4 T. sugar
  • 2 garlic cloves crushed

Combine vegetables and shrimp in large salad bowl.  Whisk dressing ingredients together and toss with salad.  Sprinkle with chopped peanuts.

Great also with fried tofu, mushrooms, or shredded chicken instead of shrimp

 

Susan ‘s Mango Lassi

Blend kefir, fresh mango, honey, ground cardamom.

 

July 29, 2015

Summer Squash Patties

  • 1 lb. summer squash or 2 medium sized, grated
  • 2 tsp. salt
  • ½ cup minced parsley
  • ½ cup grated Pecorino Romano or Parmesan cheese
  • ½ cup dried breadcrumbs
  • 1 medium yellow onion, grated
  • 1 – 2 cloves garlic, finely chopped
  • 1 egg, beaten
  • freshly ground black pepper, to taste
  • pinch of cayenne, to taste
  • canola oil, for frying

Mix summer squash and salt in a strainer; set a weighted plate on top; let drain for 20 – 30 minutes. Squeeze out excess liquid in your hands or in a dishtowel. Mix squash, parsley, cheese, breadcrumbs, onions, and egg in a bowl. Season with pepper and cayenne.

Pour enough oil into a large frying pan to a depth of about ¼ inch. Drop large spoonfuls of squash batter into oil when oil is very hot. Gently spread out spoonfuls a bit with a fork to make them thinner (patties shouldn’t be thicker than ½ inch). Turn patties after 5 minutes of frying or until nicely browned on each side. Using a slotted spoon, remove and drain patties.

Mix mayo, garlic, lemon juice and hot sauce together for a delicious dip with your patties.

 

Scandinavian Cucumbers

  • ½ cup sour cream
  • 1 tbsp. sugar
  • 2 tbsp. snipped parsley
  • 2 tbsp. tarragon vinegar
  • 1 tbsp. finely chopped onion
  • ¼ tsp. dried dill weed
  • 3 – 4 mall cucumbers, thinly sliced

Mix all ingredients except cucumbers. Fold mixture into cucumbers. Cover and chill for 2 hours.

 

August 5, 2015

Cabbage and Summer Squash Soup

  • 2 summer squash, chopped
  • 1 head of cabbage, roughly chopped
  • 1 yellow onion or ½ c. scallion, diced
  • 3 ribs celery
  • 4 cloves garlic, minced
  • 6 c. chicken or vegetable stock
  • ¼ c. parmesan cheese, grated
  • 3 tbls. fresh herbs, chopped
  • 2 tbsp. olive oil
  • 1 tbls. butter
  • salt and pepper to taste

Sauté onions, celery, and garlic in olive oil until soft, then puree in blender or food processor. Add all ingredients in kettle: stock, cabbage, squash, salt, pepper, herbs and butter. Bring to boil, reduce heat and simmer. Adjust seasoning to taste. Serve warm and garnish with grated Parmesan and herb sprigs.

 

Roasted Eggplant with Herb

  • 2 small eggplants, sliced or cubed
  • ¼ c. olive oil
  • fresh basil or other herb of choice
  • salt
  • pepper
  • 1 – 2 tbls. red-wine vinegar

Heat oven to 475 degrees Fahrenheit. Coat eggplant with olive oil and place on baking sheet. Sprinkle with salt and pepper. Roast for about 25 minutes or until browned. Toss with red vinegar and herb.

 

August 12, 2015

Green Bean with Peaches and Caramelized Onions

  • ¼ cup olive oil
  • ½ medium yellow onion, thinly sliced
  • ½ lb. firm-ripe yellow peaches, sliced (1 large or 2 small)
  • ½ tbsp. finely chopped oregano
  • 1 tbsp. white balsamic vinegar
  • Kosher salt and freshly ground black pepper to taste
  • 1 lb. green beans, trimmed

Heat 2 tbsp. oil in a 12” skillet over medium-high heat. Add onion; cook until slightly caramelized, 7 – 10 minutes. Stir in peaches and oregano; cook until peaches are soft, about 5 minutes. Whisk remaining oil with vinegar, salt, and pepper in a large bowl; add onion and peaches and set aside.

Bring a 6 -qt. saucepan of salted water to boil; add beans and cook until crisp-tender, 1-2 minutes. Transfer to a bowl of ice water until chilled. Drain and add to peach mixture; toss to combine

 

Cabbage Strudel

  • 1 cabbage, finely chopped
  • 1 onion, chopped
  • 1 tsp. caraway
  • ½ tsp. cardamom seeds, crushed in mortar
  • 1 fennel feather/sprig, chopped
  • 1 lb ground pork
  • 1 cup chicken broth
  • ½ cup raisins, chopped (or currants)
  • 1 tsp. pepper
  • salt to taste
  • 1 package phyllo dough
  • butter

Sauté onion and pork, add caraway, cardamom, and fry 1 – 2 minutes. Add cabbage, chicken broth, and cook until moisture is gone. Mix in raisins, fennel, salt, pepper, and salt. Layer 3 phyllo sheets, brushed between with melted butter, on cookie sheet. Add ½ cabbage/pork mixture. Add 3 more layers of phyllo/butter. Add remaining cabbage/pork mixture. Layer 3 more phyllo/butter sheets on top. Tuck in edges. Bake 350 degrees Fahrenheit until golden brown.

 

August 19, 2015

Braised Celery

  • 1 bunch celery leaves, leaves removed
  • 2 tablespoons butter
  • 1 small onion, minced
  • ½ cup beef, chicken or vegetable stock
  • splash of white wine (if you happen to have some)
  • ¼ cup parsley, minced

Melt butter in casserole or Dutch oven and cook onions until tender. Push to sides of pan and lay celery stalks in one layer on the bottom of pan. Push onions back over celery. Add broth and wine enough to barely cover celery. Cover and reduce heat to low and simmer until celery is tender but not mushy, 5 – 10 minutes. Remove cover and cook 5 more minutes or until the liquid has been reduced to a glaze. Place celery on a serving dish and pour sauce over. Sprinkle with parsley (and optional: minced celery leaves)

 

Susan’s Mexican Corn

  • boiled, steamed, or grilled corn on the cob
  • mayonnaise
  • cayenne pepper
  • grated parmesan cheese or queso fresco
  • salt if you like

Spread mayo on corn instead of butter. Sprinkle with cayenne pepper. Sprinkle grated cheese over all.

 

August 26, 2015

Scandinavian Potato Salad

  • 1 1/2 pounds fingerling potatoes,
  • 2 teaspoons olive oil
  • Salt
  • 3 slices of bacon
  • 1 small leek, thinly sliced and washed (ends discarded)
  • 1 cup lightly packed flat-leaf Italian parsley leaves
  • 7 mint leaves
  • 1 anchovy filet
  • 1/4 cup olive oil
  • Juice from 1/2 lemon

Preheat oven to 350 degrees F. Line a baking sheet with parchment. Place potatoes on the baking sheet and toss with a few teaspoons of olive oil and pinches of salt. Push the potatoes to one side of the baking sheet and place the bacon on the other side of the baking sheet. Transfer to oven and bake until bacon is cooked, about 15 minutes. Remove the bacon and drain. Bake potatoes for 15 minutes more, or until tender. Set the potatoes aside until they’re cool enough to handle, about 5 minutes.

Meanwhile, bring a small saucepan filled with water, to a boil. Add sliced leeks and blanch for about 30 seconds, until slightly softened and bright in color. Drain and add to a medium bowl. At this time, the potatoes and bacon will be cool enough to chop. Slice the potatoes in half and add them to the medium bowl. Next, dice up bacon and to the bowl with the potatoes.

To a blender or food processor, add parsley, mint, olive oil, anchovy, lemon juice and a pinch of salt. Pulse until smooth. If the mixture is a bit too thick, pour in an additional tablespoon of olive oil and pulse once more. Pour atop the potato mixture and toss until thoroughly coated. Serve room temperature.

 

Purslane and Herb Salad

  • 2 cups packed purslane
  • 2 cups packed arugula
  • 1 cups packed cilantro
  • 1 cups packed flat-leaf parsley
  • ½ cup packed salad sprouts
  • 2 tablespoons olive
  • 2 tablespoons walnut oil
  • 1/3 cup white balsamic vinegar
  • 1 teaspoon freshly grated horseradish
  • 1 teaspoon whole grain mustard
  • kosher salt and freshly ground pepper
  • 3 ounces goat cheese, crumbled
  • ¾ cup walnuts, roughly chopped
  • edible flowers, to garnish (optional)

In a large bowl, toss the purslane with the arugula, cilantro, parsley, and sprouts. In small bowl, whisk both oils with the vinegar, horseradish, and mustard until smooth. Pour the dressing over the salad, season with salt and pepper, and toss to combine. Crumble goat cheese over salad and sprinkle with walnuts and edible flowers.

 

September 2, 2015

Herbed Butter

  • ½ cup butter
  • ¼ cup herb(s) of choice
  • 1 tsp. salt (if using unsalted butter)
  • 1 tsp. freshly ground pepper

You can use any herb to make herb butter.   Examples of delicious herbs to use are sage, parsley, oregano, basil, thyme, dill, etc. You can also add garlic or “brown” butter for a richer flavor.

Finely chop herbs. Heat butter. In a bowl, combine ingredients. Pour mixture into ramekins, small containers, or you can create shaped butter (like cylinders and disks) by pouring onto wax or parchment paper and sealing ends or lining a shallow plate with paper. Chill in refrigerator until firm, about an hour. Freezes well.

 

Roasted Beets with Beet Greens and Microgreens

  • 1 bunch of beets
  • beet greens
  • ½ cup microgreens
  • ¼ cup olive oil
  • 2 Tbls chopped onion
  • 2 cloves garlic, minced
  • 1 Tbls red wine vinegar
  • Salt to taste
  • Pepper to taste

Preheat oven to 350 degrees Fahrenheit. Wash the beets, leave skins on, and remove the greens. Rinse greens. Place beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.

Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.

When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until beet greens are wilted and tender. Season with salt and pepper. Serve the cooked greens with fresh microgreens on top, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

 

September 9, 2015

Garides Saganaki

(Greek Shrimp with Tomatoes and Feta)

  • 4 tbsp. olive oil
  • 4 cloves garlic, minced
  • 4 scallions, minced
  • 1 tbsp. tomato paste
  • ½ cup white wine
  • 1 tsp. minced oregano
  • ½ tsp. sugar
  • ¼ tsp. crushed red chile flakes
  • 4 medium tomatoes, chopped
  • 3 tbsp. chopped fresh mint
  • 16 large shrimp (about ¾ lb.), peeled and deveined
  • salt and freshly ground black pepper, to taste
  • 4 oz. feta cheese
  • 1 lemon, halved
  • 1 tbsp. minced fresh parsley (or substitute with carrot tops)

Heat oil in a 10”skillet over medium heat. Add garlic and scallions; cook until soft. Stir in tomato paste; cook for 2 minutes. Add wine; cook until reduced by half, 3 – 4 minutes.

Add oregano, sugar, chile flakes, and tomatoes; boil. Reduce heat to medium-low and cook, stirring often, until slightly thickened, 12 minutes. Stir in mint and shrimp. Season with salt and pepper; crumble feta over top. Broil until bubbly. Squeeze lemon over top. Garnish with parsley or carrot tops.

 

Sardine and Swiss Chard Gratin

  • 1 bunch Swiss chard, kale or collard greens, leaves torn into 2” pieces
  • 2 tbsp. olive oil, plus more
  • 8 cloves garlic, thinly sliced
  • 2 shallots, thinly sliced
  • ½ cup flour
  • 2 ½ cups milk
  • 1 cup heavy cream
  • 1 cup shredded Gruyére
  • ¼ tsp. freshly grated nutmeg
  • 3 eggs, beaten
  • 2 (4-oz) cans sardine fillets packed in oil, drained
  • ½ cup panko bread crumbs

Cook greens in salted boiling water until wilted, 1-2 minutes. Drain, let cool, and squeeze dry. Heat 4 tbsp. butter plus oil in a 4-qt. saucepan over medium-high heat. Cook garlic and shallots until golden, 5-7 minutes. Add flour; cook 2 minutes. Add flour; cook 2 minutes. Whisk in milk, cream, salt, and pepper; boil until thick, 2-3 minutes. Stir in chard, half the Gruyére, the nutmeg, and eggs.

Heat oven to 400 degrees Fahrenheit; grease an 8” x 1” baking dish with oil. Spread half the chard mixture into dish; top with half the sardines. Repeat layering. Stir melted butter and bread crumbs in a bowl; sprinkle over top with remaining Gruyére. Bake until golden and bubbly, about 30 minutes.

 

September 16, 2015

Roasted Brussels Sprouts with Bacon and Apples

  • 1 pound Brussels sprouts, washed, trimmed and halved (if large)
  • 4 – 5 small apples, cored and diced
  • 4 slices, thick-cut bacon, cooked and crumbled
  • ¼ olive oil
  • 2 tbsp. maple syrup
  • 1 tbls. Balsamic vinegar
  • salt and pepper, to taste

Preheat oven to 375 degrees Fahrenheit. In a large bowl, combine sprouts, apple and bacon and stir until evenly distributed. In a small bowl, whisk together olive oil, maple syrup and balsamic vinegar. Pour olive oil mixture over sprout mixture and toss to coat. Pour out the sprout mixture in one layer onto a greased cookie sheet. Season liberally with salt and pepper. Roast in oven for 30 – 40 minutes, turning once halfway through cooking, or until sprouts are tender and brown.

 

Greens and Fresh Herbs Frittata

  • 2 tbls. oil
  • 3 tbls. finely chopped onion
  • 1 bunch Swiss Chard, kale or collard greens (or mix), finely chopped
  • 6 beaten eggs
  • 1 – 2 tbls. fresh herbs (like oregano, basil, or parsley), finely chopped
  • Optional additions: grated cheese, diced peppers, cooked sausage

Warm oil in an ovenproof sauté pan and sauté onions until they begin to soften. Add greens and sauté until they wilt, about five minutes. Add fresh herbs. Pour in eggs, stir quickly then let cook until they just barely begin to set. The frittata can be finished three ways: 1) turn the heat down to medium-low and put a lid on the pan so the eggs can cook through; 2) put the pan under a broiler for 3 – 5 minutes; 3) finish in the oven at around 375 degrees Fahrenheit. The size of the sauté pan you use will determine how thick the frittata is. Smaller pans make thicker frittatas that puff up more.

 

September 23, 2015

Potato Leek Soup

  • 4 leeks, white and light green parts only, roughly chopped
  • 2 lbs Yukon Gold potato, chopped into 1/2 inch pieces
  • 3 tbls. butter
  • 7 cups vegetable or chicken stock/broth
  • 2 bay leaves
  • 2 sprigs of fresh herb (like thyme, basil, etc)
  • 1 tsp. salt (or to taste)
  • 1/4 tsp. ground pepper (or to taste)
  • 1 cup heavy cream or buttermilk
  • chives (optional)
  • fresh hot pepper, like fatalii or jalapeño (optional)

Melt butter in large soup pot. Add garlic and leeks and cook over medium heat until soft (about 10 minutes). Add stock, potatoes, bay leaves, herb of choice (whole sprig), fresh hot pepper if desired, salt and ground pepper and bring to boil. Once boiling, turn down heat, cover with lid and simmer until potatoes are soft (about 15 minutes).

Remove bay leaves and herb sprig and then puree soup. Return to stove, add cream or buttermilk and simmer until thickened to desired consistency.

 

Pineapple Sage Chicken Kabobs

  • Boneless chicken breasts, cubed
  • Any vegetables you would like to grill: onion, squash, etc.
  • Pineapple cubes

Marinade:

  • 1/4 cup teriyaki or soy sauce
  • 1/4 cup honey
  • 1/2 cup olive oil or canola
  • Dash of sesame oil
  • 2 tbls. lemon juice
  • 2 tbls. apple juice
  • 2 tsp. ground ginger
  • handful of fresh pineapple sage leaves, finely chopped

Combine all ingredients to make marinade for the chicken, vegetables and pineapple. Soak all in marinade for a few hours. Load items onto kabob sticks and grill or bake until done.

 

September 30, 2015

Jerusalem-style Roasted Squash

  • 1 large winter squash (or 2 small), cut into bite size pieces
  • 2 red onions, loosely chopped
  • 3 1/2 tbls. olive oil
  • 3 1/2 tbls. tahini paste
  • 1 1/2 tbls. lemon juice
  • 2 tbls. water
  • 1 tbls. za’atar
  • 1 tbls. parsley, chopped
  • salt and pepper to taste

Preheat oven to 475 degrees Fahrenheit. Toss squash and onions in 3 tbls. oil, salt, and pepper. Spread on baking sheet and roast for 30 – 40 minutes (until cooked all the way through).

Sauce: whisk tahini, lemon juice, water, garlic and salt until smooth like honey, adding more water if needed.

Toast pine nuts in frying pan with 1/2 tsp. oil and a little salt. until golden brown.

To serve, spread squash and onion on platter, drizzle with sauce, sprinkle with nuts, za’atar, and parsley.

Nonnie’s Green Beans

  • Green beans, trim, cut into pieces, steam or boil in small amount of water of water, drain
  • ¼ lb. bacon, cut into ¾ inch pieces
  • 1 small onion, chopped
  • 1 tbsp. butter
  • 1-2 tbsp. vinegar
  • 1 tsp. sugar (or to taste)
  • salt and pepper to taste

Fry bacon, remove from pan and drain off excess grease. Pour off some of the bacon grease from pan and add 1 tbsp. butter, fry onions. When onions are translucent, add bacon, green beans, vinegar and sugar. Salt and pepper to taste.

 

July 16, 2014

Rosie’s Sesame Miso Salad Dressing

INGREDIENTS

  • 2 Tbsp vinegar of your choice
  • 2 Tbls olive oil
  • 1 tsp sesame oil
  • 1 tsp miso paste
  • sugar to taste (approximately tsp)
  • ground pepper to taste

INSTRUCTIONS

Whisk until emulsified (approximately 10 – 20 seconds)

 

 July 23, 2014

Rosie and Brent’s Cold Beet & Garlic Salad

 INGREDIENTS

  • Bunch of beets
  • 1 – 2 cloves garlic, minced
  • 1/4 cup olive oil (or less)
  • 2 Tbls apple cider vinegar
  • smidgen of chopped herb
  • 2 Tbls citrus juice (orange/lemon/lime)
  • salt (to taste)
  • ground pepper (to taste)
  • onion slices (optional)

INSTRUCTIONS

Cook beets (either boil or roast for approx. 30 – 50 minutes – until soft/easily pierced all the way through)

Chill beets in ice water. Once cool, slice beets. Combine ingredients and enjoy!

 

July 30, 2014

One of Ellie’s Favorite Sauces and Various Supper Options

Green Yogurt Sauce

INGREDIENTS

  • Plain Greek Yogurt (about a cup of full fat please!)
  • Cilantro and/or Dill (a lot/up to you)
  • Garlic (however much you like)
  • Salt (a little)

INSTRUCTIONS

Whir in blender or food processor.

Would be delicious served with any combination of your choice: roasted pork butt or grilled chicken, fried plantains, rice, or rice pilaf, black beans or cooked beets, broiled eggplant, sautéed greens or possibly meatballs if you’re up to it. (Sprinkle chopped parsley over everything if you have it.)

 

August 6, 2014

Broiled Eggplant with Balsamic Vinegar, Basil and Capers

INGREDIENTS

  • ½ cup balsamic vinegar
  • 1/2 cup olive oil
  • 2 small eggplants, trimmed and sliced ⅓” thick crosswise
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. capers
  • 4 basil leaves, thinly sliced

INSTRUCTIONS

1.) Salt eggplant with kosher salt and leave in colander for 15-20 min.

2.) Simmer vinegar over medium heat in a 1-qt. saucepan until reduced to a thick syrup, about 15 minutes.

3.) Rinse eggplant and pat dry, brush with olive oil and broil until lightly brown/soft.

4.) Arrange on a platter; drizzle with balsamic; garnish with capers and basil.

 

August 13, 2014

Nonnie’s Green Beans

Serves 4

INGREDIENTS

  • Green beans – trim, cut into pieces, steam or boil in water, drain
  • ¼ lb. bacon, cut into ¾ inch pieces
  • 1 small onion, chopped
  • 1 tbsp. butter
  • 1-2 tbsp. vinegar
  • 1 tsp. sugar (or to taste)
  • salt and pepper to taste

INSTRUCTIONS

Fry bacon, remove from pan and drain off excess grease. Pour off some of the bacon grease from pan and add 1 tbsp. butter, fry onions.  When onions are translucent, add bacon, green beans, vinegar and sugar.  Salt and pepper to taste.

 

 August 20, 2014

Gazpacho (cold veggie soup)

INGREDIENTS

  • Fresh tomatoes, peeled and diced
  • Cucumber, peeled and diced
  • Bell Pepper, diced
  • Jalapeño Pepper, seeded and minced
  • Garlic, minced, to taste
  • Cumin
  • Pinch of dried Oregano
  • Smidgen of Cayenne Pepper, to taste (optional)
  • Splash of Olive Oil
  • Juice of a Lime
  • Splash of Balsamic Vinegar
  • Chopped Basil
  • Salt and Pepper, to taste

INSTRUCTIONS

Combine ingredients. Whir in blender until smooth. Chill in refrigerator for 2 hours. Ladle into bowls, top with a fresh sprig of basil.  Delicious alone, but also good served with bread and cheese or fruit.

 

August 27, 2014

Kale Chips

INGREDIENTS

  • Kale
  • Oil of your choice (Olive, Sesame, Grape Seed, etc.)
  • Salt

INSTRUCTIONS

Cut or tear kale into chip-sized pieces. Toss kale lightly in oil of your choice.  Spread on baking sheet.  Sprinkle with salt to taste. Bake at 350 for 10 – 15 minutes (until crispy).  If you are feeling saucy, dip in condiment of your choice (soy, tempura dipping sauce, vinaigrette or other)

 

Marjorie’s Southern Style Greens

INGREDIENTS

  • Collards and/or Kale (a bunch, chopped)
  • 2 – 3 Tbls of Vinegar
  • Salt (to taste, might not be needed if meat is salted)
  • ½ tsp – 1 tsp of Sugar
  • Chicken Stock (1 – 3 cups)
  • Ham hock or ham shank (if you want less fat use smoked turkey tails, legs or wings)

INSTRUCTIONS

Place chopped greens in a soup pot with meat of choice.   Add chicken stock (1 – 3 cups depending on how many greens used or approx. 1 part stock to 4 parts greens). Cook until tender (30 minutes to an hour).  Add vinegar, sugar, salt and pepper to taste.  Serve with slotted spoon to drain excess liquid.

 

September 3, 2014

Shiso is earthy, minty, and so delicious!  I eat it diced and sprinkled on rice (with soy sauce) or in salads (great with tomato and basil).  It is beautiful used as a garnish and is one of my favorite ingredients in sushi rolls or alongside any Asian style dish. -Rosie

Shiso Pesto (Japanese Style)

INGREDIENTS

  • Shiso (as much as you have)
  • Nuts of choice about 1/8th amount of Shiso (pine, pistachio, sunflower, etc.)
  • Miso paste (a little bit – it goes a long way)
  • Garlic (to taste)
  • Lemon or lime juice (dash)
  • Sesame oil or oil of your choice (splash)
  • Jalapeño (optional, to spice it up)

INSTRUCTIONS

Mash by hand or puree ingredients in a food processor until desired consistency.  Serve with noodles, rice, calamari, tempura, anything really.

 

September 10, 2014

Pat’s Grilled Tomatoes

INGREDIENTS

  • tomatoes
  • olive oil

INSTRUCTIONS

  • preheat grill to medium high
  • blanch tomatoes in boiling water for 1 minute, then immerse in ice bath or cold water
  • cut small slice off stem end, remove skin, halve tomatoes, remove seeds and jelly
  • put tomato halves face down in a single layer on a rimmed sheet pan
  • put on grill with lid closed for 5 – 10 minutes until all moisture has steamed off, tomatoes are fairly dry and significant browning is starting to develop on pan
  • turn heat down to medium, pour olive oil over tomatoes, wait a minute and scrape up loosened browning from pan with a spatula
  • spread tomatoes out again in a single layer (they will have shrunk considerably) and close lid; check after 5  – 10 minutes for more browning, scrape and close lid
  • do the browning/scrape process at least 1 – 2  more times
  • remove from grill, cool and pack in glass jar topped off with more olive oil, higher quality oil not necessary for  cooking but worth it for the last step
  • this freezes well

Works well as flavoring in pasta sauce.  Serve on top of zucchini fritters or with pita, poached eggs, and yogurt for breakfast.  Experiment!

 

September 17, 2014

Florence’s Cabbage and Noodles

(Rosie’s childhood comfort food)

INGREDIENTS

  • 4 eggs
  • 4 cups flour
  • 1 small head of cabbage
  • ¼ cup lard or vegetable shortening
  • 2 Tablespoons butter
  • salt to taste
  • pepper to taste

INSTRUCTIONS

Noodles:

In a medium sized bowl, combine eggs, flour, salt and pepper. Mix or knead by hand or with a fork until the dough is fairly smooth.  Dust counter with flour and roll or spread out dough until ¼” thick. Cut dough into ¾” by 1 ½” strips.  Drop in boiling water and cook for approximately 8 minutes.  Drain and coat with butter.

Cabbage:

Shred or slice cabbage into thin strips.  Fry in shortening or lard until brown and caramelized.

Combine the cabbage and noodles, add more salt and pepper to taste.

Serve alone or with pork roast and pickled beets.

 

 

September 24, 2014

Sweet Squash Apple Bake

(Rosie’s favorite dessert)

INGREDIENTS

  • 1 small buttercup squash
  • 2 baking apples (tart preferred)
  • 1 cup brown sugar
  • ½ cup butter
  • 2 tablespoon flour
  • 2 teaspoon salt
  • ½ teaspoon mace powder

INSTRUCTIONS

Preheat oven to 350° F.

Peel, and cut apples and squash into thin slices/wedges (about an inch thick or less at widest part). Layer slices in a glass pie plate or baking dish.

In a bowl, melt butter and then stir in the rest of the ingredients. Sprinkle the thick spice mixture over the top of the squash/apples.  Cover with tinfoil and bake for 50 – 60 minutes.

Serve warm.  Goes well with cream or ice cream.

 

October 1, 2014

Slow Roasted Tomato Hummus

 INGREDIENTS

  • 1 (15 oz) can garbanzo beans (drained)
  • ¼ cup tahini
  • 2 tablespoon lemon juice
  • 2 – 3 cloves garlic (minced)
  • 6 tomato halves
  • 3 tables spoons olive oil
  • salt and pepper

INSTRUCTIONS

Slow roast halved tomatoes tossed with generous amount of olive oil, garlic cloves, salt and pepper (to taste) for an hour and a half at 350° F.

In a food processor, combine garbanzo beans, tahini, lemon juice, roasted garlic and tomatoes. While processer runs, add more olive oil if needed to make a smooth paste consistency.