September 28, 2006
Chicken Flagolet
1 1/2c. flagolet beans, shelled
1/2 c. sliced mushrooms
1/4 c. chopped onion
1 clove garlic, minced
1/2 c. dry white wine
2 chicken breasts, skinned, boned and all visible fat removed
2 slices thick bacon, trim excess fat off the ends
1/2 tomato, coarsely chopped
1/2 c. Parmesan cheese
Preheat the oven to 350. In a 9" square pan, combine the beans, mushrooms, onion, garlic and wine. Place the chicken breasts on top of the beans. Slice the bacon in half and place two halves on each breast. Cook 30 minutes, stirring the beans once or twice to keep moist. Add the tomatoes to the beans and cook another 10 minutes. Stir the beans and tomatoes around the chicken. Top with parmesan cheese and place back in the oven until melted.
Posted by Christine at 10:22 AM | Comments (0) | TrackBack
Grilled Shrimp, Romanesco & Peppers
Enjoy these beautiful Indian Summer Days with this colorful barbecue.
Grilled Shrimp, Romanesco & Peppers
1# Romanesco cut into 1" chunks
1/3 c. red onion cut into bite size pieces
2 TBS olive oil
1 clove garlic minced
1/4 c. fresh lemon juice
zest of 1 lemon
Salt and freshly ground pepper
1/2# (26-30 count size) shrimp in the shell
1/2 sweet red pepper cut into bite size pieces
1/2 sweet orange pepper cut into bite size pieces
1 c. small white mushrooms
1 TBS basil minced
In a medium mixing bowl, combine the oil, garlic, lemon juice, zest and salt and pepper. Add the shrimp, peppers and mushrooms. Marinate for at least 30 minutes.
Lightly grease a grilling basket. Add the romanesco and onions. Cook over a medium hot grill until the romanesco begins to brown, about 5-7 minutes. Add the shrimp and other vegetables to the grilling basket. Toss. Cook until the shrimp is pink and no longer translucent, stirring frequently. Add the basil and toss again. Serve over rice or cous cous.
Posted by Christine at 10:03 AM | Comments (0) | TrackBack
September 18, 2006
Romano Beans Saute
3 slices bacon
1/3 c. red onion, cut into thin slivers
1/2 lb Romano Beans, stems trimmed and snapped into 1-2" pieces
1/2 red sweet bell pepper cut into strips
Fry the bacon until done but not crisp. Remove the bacon and chop coarsely, set aside. Drain off the excess bacon grease, leaving about 1/2TBS. Return the fry pan to the stove. Add the onion and cook for two minutes. Add the beans and peppers. Cook about 5-7 minutes until the beans are a vibrant green and crisp-tender. Add the blue cheese and bacon. Cook for another minute to warm the bacon and cheese.
Posted by Christine at 12:15 PM | Comments (0) | TrackBack
Colorful Braised Greens
1 TBS olive oil
2-3 carrots, sliced
1/4 c onion, coarsely chopped
1 ear fresh corn, kernals cut off
1/2-3/4c. braising liquid (wine, water, broth)
1/2# braising mix
Heat the oil over in a large saute pan over medium heat. Add the carrots and onion. Cook 3 minutes. Add the braising mix, corn and 1/2 c. liquid. Cover the pan and cook just until the greens start to wilt, adding more liquid if necessary. Add the tomatoes, toss. Serve immediately.
Posted by Christine at 12:04 PM | Comments (0) | TrackBack
September 04, 2006
Edamame Snack
This is a classic Japanese snack. The nutty flavor of the edamame is a perfect complement to beer.
Edamame
6 c. water
1 TBS sea salt
1/2# Edamame pods
Bring the salted water to a boil in a heavy sauce pan. Rinse the beans then submerge in the boiling water. Continue to boil 5-7 minutes. The pods should be a brilliant green color. Drain off the water and serve. To eat the edamame, squeeze the beans out of the pods into your open mouth. Delicious!
Posted by Christine at 02:47 PM | Comments (0) | TrackBack
Jeff's Quick Raspberry Vinaigrette
Prepare 1 pkg Nature's Seasonings Italian Salad Dressing Mix, using extra virgin olive oil and RED wine vinegar. Puree 1/2 pt of raspberries and add it to the dressing, whisking well. Add 1 TBS honey or to taste. Whisk again. Serve over any of our delicious raw greens.
Posted by Christine at 01:28 PM | Comments (0) | TrackBack
August 28, 2006
Omar's Chopped Salad with Smoked Paprika Prawns
This is another recipe from the Neighborhood Farmers Market Alliance's Incredible Feast. This comes from Chef Johnathan Sundstorm at Lark. Help us support chefs that support local farms!
Chopped salad (serves 4)
4 c. ripe tomatoes, washed. cored and chopped
1/2c. cucumbers, peeled, seeded and shopped small
1/2c. lemon cucumber, peeled, seeded and shopped small
1/2c. sweet peppers, cored, seeded and chopped small
2 garlic cloves
1/4 bunch Italian parsley, washed. leaves picked and chiffonade
1 small bunch tarragon leaves, washed, picked and sliced
1 1/2TBS sea salt
1/8c. extra virgin olive oil
1/8c. white balsalmic vinegar
Fresh ground pepper
Combine the tomatoes, garlic and salt in a large non-reactive bowl, marinate for 30-60 minutes chilled. Season with extra virgin olive oil, vinegar, pepper and more salt if needed. Chill thoroughly (in freezer in possible) for 1-2 hours.
Smoked Paprika Prawns
8 fresh prawns
1/2TBS olive oil
1 small clove garlic minced
1/2 TBS smoked paprika
Sea salt and freshly ground pepper
Heat a medium saute pan, add oil swirling it around the pan. Add the prawns in a even layer, season with paprika, salt and pepper. Let sear on one side until pink and jsut lightly browned. Turn each prawn over, season again. Add the minced garlic and toss gently to coat. Remove from the pan when prawns are just done and before the garlic browns. Cool to room temperature if using immediately or chill.
To serve: Divide into chilled serving bowls, sprinklw with parsley chiffonade and tarragon leaves sprinkled on top. Slice prawns in half lengthwise and place several halves on top of each chopped salad.
Posted by Christine at 11:59 AM | Comments (0) | TrackBack
Bean's Favorite Fruit Cobbler
This is my absolute favorite cobbler recipe. The melted butter helps form a golden crisp bottom crust and the batter rises around the fruit to envelope it.
1/4 cup unsalted butter
1 1/4 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
1/2 teaspoon almond extract
4 cups fresh peaches, pitted and sliced (or four cups of berries)
1/4 red raspberries (optional)
Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
Bake at 350 degrees 55 minutes or until the bottom crust is a deep golden brown and the top of the cobbler is light golden brown.
Posted by Christine at 11:22 AM | Comments (0) | TrackBack
Jeff's Shelled Bean Recipe
2 cups fresh shelled beans
3 Tbsp olive oil
2-3 fresh basil leaves
1/3 cup chicken stock
1/2 onion
1 large clove garlic
1 Tbsp whole unsalted Butter
1 medium tomato
Sea Salt and fresh ground pepper
Soak beans in water and remove any debris that floats to top. Boil beans in salted water for 7 minutes or until just tender. Strain cooked beans and set aside. Sauté diced onions and minced garlic in olive oil until soft, DO NOT BROWN. Add beans and chicken stock simmer on med/low heat for 3 min. Add freshly chopped basil and peeled, seeded, chopped tomato. Stir briefly. Adjust seasoning, add sea salt and pepper. Top with butter and stir in.
*variation– substitute fresh thyme for basil. Add cooked chopped pancetta. Eliminate butter. Put all ingredients in a Gratin dish, top with fresh grated Parmigiano Reggiano cheese. Brown under broiler and serve.
Posted by Christine at 11:18 AM | Comments (0) | TrackBack
August 20, 2006
Melon Soup
At the Incredible Feast, Renee Erickson of Boat Street Cafe made a wonderful chilled melon soup from Tonnemaker's melons. It was delicious. She made it spur of the moment so it did not make it into their published recipes for the event, however, she did tell me the basics and it is very close to a recipe that I have used in the past. Since the French Orange melons are so sweet, I would start with only 1/2TBS of sugar and add to taste.
Melon Soup Serves two
1 French Orange Melon
1/2-1TBS sugar
juice of 1/2 lime
3/4 c. water or a light white wine
fresh mint to garnish
Peel the melon. Cut in half and remove the seeds. Cut the melon flesh into chunks. In a food processor, puree the melon, lime juice and water/wine. Add the sugar to taste. Serve in chilled bowls with a mint garnish
Posted by Christine at 10:46 PM | Comments (0) | TrackBack
Heirloom Tomato Salad w/Charred Sweet Onions and Mozzarella
Today the Neighborhood Farmers' Market Alliance held their second annual "Incredible Feast where the Farmers are the Stars". Each year chefs pair with farmers to create exquisite dishes as a fund raiser for the farmers markets. This recipe is from Ethan Stowell of the Union restaurant in Seattle.
Heirloom Tomato Salad w/Charred Sweet Onions and Mozzarella
2 Large ripe tomatoes
2 medium or 1 large Willie Walla Walla Onion, peeled and sliced 1" thick
2 buffalo mozzarella sliced
Good quality extra virgin olive oil
3 TBS red wine vinegar
Salt and pepper
For the charred onions:
Brush the onions with extra virgin oil and saute in a cast iron pan for about 4 minutes on eah side over medium high heat. Work in batched if needed. Cool onions to room temperature when done..
For the tomato salad:
Slice the tomatoes about 1/2" thick and lay out on a plate. Very liberally brush the tomatoes with extra virgin olive oil, pour the vinegar all over and season with salt and pepper. Let marinade for about 5 minutes.
For the buffalo mozzarella:
Lay the slices out evenly on a plate and season with salt, pepper and extra virgin oil.
Final presentation:
Divide the tomato, mozzarella and charred onions between four plates. Pour any remaining marinating fluids over each dish and serve with fresh bread to soak up the juices.
Posted by Christine at 10:33 PM | Comments (0) | TrackBack
August 14, 2006
Parsley Pesto
This parsley idea is from Marjorie, a fellow CSA member.
I just wanted to let you know that we are loving our CSA experience! And here's a tip for people overwhelmed by a lot of parsley--you can make a lovely pesto with it. Last week I had a backlog of a bunch and a half, and was afraid if I didn't do something with it soon it would start to go bad. So I whipped up a batch of pesto (I just use the recipe from the Greens cookbook and substitute parsley for the basil--no need to be exact with quantities; taste as you go and adjust the texture to your liking). I divided it into a couple of small freezer bags and stashed it away so we can enjoy a kiss of summer come November. In addition to being terrific in the usual pasta preparation, a dollop of this parsley pesto on a bowl of tomato, bean or vegetable soup adds a nice burst of fresh flavor.
Here is our arugula pesto recipe if you need a basic pesto recipe to work from.
Posted by Christine at 09:19 AM | Comments (0) | TrackBack
Summer Corn Salad
This recipe comes from Karen Sparks, a fellow CSA member.
There were only three of us for dinner a night ago so I made up our family's favorite salad with two ears of leftover corn, Willie's onions, organic tomatoes and a can of black beans. Here is the basic recipe
2 ears leftover corn cut from the cob
1 can black beans rinsed and drained
1 onion chopped medium, sweet onions are great
3 medium ripe tomatoes, chopped
We toss this with about 1 TB olive oil, 2 TB balsamic vinegar, 1 teaspoon ground cumin, mixed together. It is a great way to use up leftovers and sometimes we throw in other ingredients like bell peppers of any color. I never really measure the ingredients, these are approximations, but somehow it always turns out and none is ever left at the end of the meal.
Posted by Christine at 09:15 AM | Comments (0) | TrackBack
August 08, 2006
Tabouleh
This version of Tabouleh comes from Ed Amato, one of our CSA customers and a great sicilian cook. A lot of great cooks are very into a "little of this" and then a "pinch of that" so pinning him down on the exact amounts of the ingredients was a challenge. Use his amounts as a guide and let your palate be the final judge on the amounts.
2-3 bunches Parsley, finely chopped
1 bunch green onions, sliced
2-2 1/2c cooked bulgar wheat
1/4 c.Extra virgin olive oil
Juice of 2 lemons
1-2 sprigs fresh mint
2-3 cloves fresh garlic minced
1 large tomato, diced
1small- medium cucumber, diced
Salt & freshly ground pepper
Put it all in a bowl, tasting as you go. Tasting as you go is the MOST important part in Ed's kitchen. Serve and enjoy
OK, when I was growing up I used to call this "Rock Salad", primarily because my mom used about 4:1 bulgar to parsley. I prefer a 1:1 ratio or even a 1:2, letting the nutty and crunchy bulgar wheat complement the salad instead of be the salad. Ed's version made me a believer.
Posted by Christine at 02:09 PM | Comments (0) | TrackBack
July 31, 2006
Pork and White Chard Saute over Bowtie Pasta
You know you are a farm geek when... your kitchen is full of vegetables, the dining room table is strewn with computer parts and the conversation is centered around whether wine or broth is the better choice for cooking liquid for white chard.This recipe comes from Jeramie, the other farm geek who has recently moved here from Germany. It is loosely based on a recipe from Barilla pasta. We tailored it to specifically complement the spicy bite of the white chard.
1TBS olive oil
1lb boneless pork cut into 1" pieces
3/4 c. chopped sweet onion
1 c. chopped sweet red pepper
2-3 garlic cloves minced
1 c. sliced mushrooms
1 c. medium white wine, ( not too dry!)
1 small summer squash thinly sliced, yellow zucchini is nice
1/2 lb white chard leaves
1/4 tsp garlic salt
salt & freshly ground pepper to taste
1 lb cooked bowtie pasta
3TBS chopped fresh Italian parsley
1/2 c. freshly grated parmesan cheese
Heat the oil over medium heat in a large fry pan. Add the pork and brown on one side. Stir to turn the pork and add the garlic, onion, mushrooms and red pepper. Continue cooking until the pork is browned all sides and the onion is soft. Pour in the wine. Use a spatula to scrape the brown bits from the bottom of the pan into sauce. Add the squash, cover the pan tightly and cook for two minutes on low. Stir, again making sure to loosen all the brown bits of pork from the bottom of the pan. Stir in the white chard leaves. Cover again and cook a couple of minutes until the chard is wilted but still bright green. Add the salt and pepper. Pour the meat and vegetables over the cooked pasta and toss to coat. Top with the parsley and cheese.
Posted by Christine at 10:58 AM | Comments (0) | TrackBack
July 30, 2006
Sweet & Sour Cipollini Onions
Cipollini onions are an Italian cooking onion, prized for their flavor when braised, roasted or grilled.
This recipe is based on Cipollini Agro Dolce from More Recipes from a Kitchen Garden, by Renee Shepherd and Fran Raboff. The combination of onion, wine, vinegar, sugar and chile really create a complex and delicious flavor. A pretty and impressive side dish.
1 bunch Cipollini onions
1 c white cooking wine
1 c Water
1 TBS Olive oil
Sea Salt & Freshly ground black pepper
1/2 tsp tarragon
1 sm fresh Red chile pepper; halved and seeded.
2 TBS Sugar
2 TBS Red wine vinegar
1TBS Tomato paste
Remove the thin onion skin from the onions. Remove the green tops if they are still attached. Trim any fine roots that are extending off the bulb. If the onions are larger than 2" cut them into halves or quarters through the root end. DO not remove the internal root bunch, this keeps the layers together. Place onions in a single layer in a large pot. Add the wine, water, olive oil, salt, pepper and tarragon. Place one or both halves of the chili pepper into the pan, depending on your preference. Bring to a boil, cover, and boil slowly for 10 minutes, stirring occasionally.
Remove cover and add sugar, vinegar, and tomato paste, stirring to combine. Boil down liquid, stirring often, to glaze onions with juices, until the sauce has thickened and onions are tender, approximately 25 minutes. Remove the chile pepper before serving.
Posted by Christine at 12:50 AM | Comments (0) | TrackBack
July 29, 2006
Somewhat Succotash
This recipe is inspired by the classic dish Succotash. I have updated it a bit and charged up the color with our gorgeous Romano Beans. I really like the contrast of the sweet corn and beans with the smoky flavor of the bacon and
5 slices bacon
1/2 Willie Walla Walla onion, sliced and then chopped into 1/2" lengths
1 garlic clove minced
3 c. Romano Beans, snapped into 1-2" pieces
2 c. shucked fresh corn kernels, about 3-4 ears
1 TBS butter
1 1/2 c. cherry tomatoes
Salt & freshly ground pepper
1/2 c. shredded sharp cheddar cheese
Fry the bacon in a large frying pan until brown, but not crisp. Reserve the bacon grease in the pan. Remove the bacon from the pan with a fork and drain on paper towels. Coarsely chop the cooked bacon and set aside.
Cook the onion and garlic in the bacon grease over medium heat until soft and just beginning to brown. Add the beans and stir. Cook for two minutes and then add the corn and butter cook for another two minutes. Add the cherry tomatoes and cook until just heated through. Season with salt and pepper. Top with the chopped bacon and cheddar cheese. Serve immediately.
Posted by Christine at 11:47 PM | Comments (0) | TrackBack
Guiness Battered Walla Walla Onion Rings
1 1/4lb Willie Walla Walla Onions, cut into 3/8" slices
1/2 c. milk
1 cup Guiness stout beer
1 tablespoon oil
1/2 teaspoon cayenne pepper
1 1/2 teaspoon sea salt
1 cup pastry or finely sifted flour + 1/4 c.
1/4 teaspoon mustard powder
1/2 teaspoon garlic powder
1 egg white
Place the onion slices in a large bowl, separating the slices into rings. Pour the milk over the slices and soak for 10 minutes.
Pour the beer and oil into a medium bowl. Sprinkle in pepper, mustard, salt and garlic powder and oil. Stir until blended. Add flour last, and stir just until it is mixed in. The batter should be smooth with minimal lumps and the consistency of pancake batter. If it is too thick, add small amounts of water or additional beer until itis the correct consistency. Whisk the egg white until frothy in a shallow bowl. Gently stir the beer mixture into the egg white, until combined.
Drain the onion slices. Place the remaining flour on a plate and dredge the onion slices in the flour before dipping into the batter. (Note: this is important to keep the batter from sliding off the onion rings!) Make sure the onion rings are completely coated with the batter to keep the coating in place while cooking.
Fry the rings in small batches, trying to keep them from touching, in hot oil (365F), turning once, gently to brown evenly. Remove using a slotted spoon and drain on paper towels before serving. Season with salt and freshly ground pepper and serve immediately.
Four tips to keep the crisp batter on your onion rings:
Dredge the onion slices in flour before the batter.
Make sure the batter completely covers the rings. I find that if I use my fingers to pull the rings from the batter that I leave 'bare' spots. Try using a thin bamboo skewer instead to remove the rings from the batter.
Test the oil to make sure that it is hot enough, so the rings cook quickly.
Fry in small batches so the rings don't touch and pull the batter off of each other when turned.
Posted by Christine at 10:19 PM | Comments (0) | TrackBack
July 21, 2006
Spanish style green beans
3/4 lb. diced tomatoes
1/2 cup chopped onion
1/2 cup chopped bell pepper
1.5 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. sugar
1/2 tsp chili powder
1/4 tsp. black pepper
1 bay leaf
1 Tbsp butter
1 Tbsp. flour
4 cups blanched green beans
In a saucepan over medium heat, combine tomatoes, onion, bell pepper, salt, Worcestershire sauce, sugar, chili powder, pepper, and bay leaf. Bring to a boil, reduce to a simmer for 15 minutes. Remove bay leaf.
In a small saucepan over medium-low heat, melt butter, stir in flour until smooth and bubbly. Gradually stir in tomato mixture. Add blanched beans. Heat through
Posted by CSA at 11:01 AM | Comments (0) | TrackBack
July 17, 2006
Pasta Primavera
This dish literally translates to Spring Pasta, but many people think of Pasta Primavera as a vegetable-rich pasta dish. That's the definition I like. It can be very flexible, but following is a basic recipe. This recipe comes from Italian Classics, by the editors of Cook's Illustrated
6 oz. green beans, cut into 3/4 inch pieces
12 medium asparagus spears, halved lengthwise, cut into 3/4 inch pieces
1 med. zucchini, cut into medium dice
1 cup peas
6 Tbsp butter
8 oz. mushrooms sliced thin
4 large plum tomatoes, peeled, chopped medium
1/4 tsp red pepper flakes
1/2 c. heavy cream
1# fettucine noodles
2 med. cloves garlic
1/4 c. fresh shredded basil leaves
fresh grated Parmesan cheese
1. In a large stock pot, boil 6 quarts water for pasta. In a large saucepan, boil 3 quarts water and 1 Tbsp salt for vegetables. Fill large bowl with ice water for "shocking" or cooling blanched veggies to stop cooking. First add green beans to boiling water in saucepan. Cook 1.5 minutes, then add asparagus, cook 30 seconds, then add zucchini, cook 30 seconds, add peas, cook 30 seconds. Drain all veggies, and immediately plunge them into ice water bath to stop cooking. Let sit until chilled, about 3 minutes, then drain and set aside.
2. Heat 3 Tbsp. butter over med-high heat until foamy in the pan used for veg. Add mushrooms and saute until browned, 8-10 minutes. Add tomatoes and hot pepper flakes, reduce heat and simmer until tomatoes break down, about 7 minutes. Add cream and simmer until slightly thickened, about 4 minutes. Cover to keep warm and set aside.
3. Add pasta and salt to 6 quarts boiling water and cook until pasta is al dente. While pasta is cooking, heat remaining 3 Tbsp butter in large skillet over med. heat until foamy. Add garlic and saute until fragrant and slightly colored, about 1 minute. Add blanched veggies and cook until heated, about 2 minutes. Salt to taste, set aside. Bring mushroom-tomato sauce back to a simmer over medium heat.
4.Drain pasta and add it back to big stock pot. Toss mushroom sauce and pasta to coat. Add veggies and basil and a squeeze of lemon juice. Serve immediately with freshly grated Parmesan.
Posted by CSA at 11:34 AM | Comments (0) | TrackBack
July 09, 2006
Cherry-Lavender ice cream
1/3 C. water
1/2 C. +2 Tbsp honey or sugar
1# Cherries, pitted and cut in half or quarters.
1 C. whole milk
2 extra-large egg yolks
1 C. cold heavy cream
1/4 C. organic, culinary Lavender buds
1.5 tsp. vanilla extract
This ice cream is very rich and decadent, made especially so by the custard base. It's well worth the extra effort! The only special tool you should have is an instant-read thermometer.
1.Combine water and 1/4 C. of the sugar in a small heavy saucepan. Bring to simmer, stirring to disolve sugar. Add cherries, stir and bring to a boil. Lower heat and simmer to soften cherries for about 5 minutes. Remove from heat. Drain cherries well. Reserve juice for topping ice cream.
2.In a larger pan, combine 2 Tbsp sugar and milk. Stir and bring to a slow simmer. Remove from heat, stir in drained cherries, vanilla, and lavender, cover to keep warm, and set aside for 20 minutes.
3.Beat egg yolks and remaining 1/4 C. sugar until mixture is thick and pale yellow and falls in ribbons from the whisk.
4.Place heavy cream in a large bowl, and nest in a larger bowl of ice.
5.Once milk and fruit have steeped for 20 minutes, return milk to scalding, stirring as it heats. Slowly drizzle about 1/2 cup of hot milk into eggs, while whisking eggs. This is called tempering.
6.Milk must not boil! Scrape tempered eggs into milk while whisking. Cook over moderate heat, gently whisking, nonstop. Remove when the mixture reaches 180 degrees, the custard stage.
7.Pour the hot custard into the cold cream. Stir to cool. Once ice bath melts, place custard in refrigerator to cool the rest of the way.
8.Once custard is cold, process in your ice cream maker according to instructions.
This recipe was modified from one in the China Moon Cookbook.
Posted by CSA at 07:01 PM | Comments (0) | TrackBack
July 03, 2006
Bread Salad
This is a rustic salad, one of the oldest around, and may also be called panzanella. It's basically a great way to use old bread and veggies which may or may not be at their prime. Classically, the ingredients might include grilled bread, tomatoes, peppers, onions, cheese, basil. When I make it, which is very often in the summer, it includes everything I find in the fridge which might be nice with bread. A recent batch for a potluck contained grilled bread, grilled sweet onions, grilled bok choy, grilled carrots, cubed manchego cheese, summer sausage from Skagit River Ranch, fresh basil, fresh radishes, some braising mix,and a balsamic vinaigrette.
The biggest key to success is grilling or baking your bread well so that it can absorb dressing and not get mushy.
First, remove most of the crust with a bread knife, then cut the loaf into several large chunks.
Toss in olive oil and the spices of your choice.
Grill or bake on low heat so the bread dries out well and gets good and crusty with some caramelization.
Any veggies requiring cooking can just be tossed with the same oil and spice, and grilled or baked at the same time.Once everything is cooked and cooled, chop into bite-sized pieces and mix together.
Add optional meat or cheese and salad greens last, once everything is completely cooled.If you won't be eating this immediately, bring your dressing on the side and apply just before serving.
Posted by CSA at 06:49 AM | Comments (0) | TrackBack
July 02, 2006
Quinoa salad with many veggies
Give quinoa a try. It's one of the easiest whole grains to prepare, and it's very versatile. It's related to spinach and it has high concentrations of essential amino acids. This is a super easy, filling salad which you can modify any way. Use whatever vegetables you have on hand. Just roast them whole, or give them a rough chop and saute them.
2cups of dry quinoa will feed about 4 people when cooked.
To prpeare quinoa, rinse with cold water, then boil just like pasta for about 12 minutes. Drain well and spread out on a plate to dry and fluff a bit.
A recent veggie medley included onions, bok choy, spinach, snap peas, carrots, and red pepper.
Saute' all veggies over med-hi heat in a sesame oil blend. Add spices of your choice, five spice makes a nice aromatic. Serve veggies on top of quinoa and drizzle with soy sauce. Leftovers are great eaten as a cold salad the next day.
Posted by CSA at 07:25 PM | Comments (0) | TrackBack
June 26, 2006
Shrimp Romaine Salad
This is my version of a shrimp caesar salad. I am allergic to eggs, so it is egg free. It does have the anchovy paste in it to spark up the flavor without being overwhelming. My anchovy-hating housemate refuses to believe that it is in there as he scarves down his second helping of salad. This was so popular the last time we had Romaine Mix in the boxes that my housemates insisted that I make the recipe twice in one weekend!
Shrimp Romaine Salad
1/2 loaf of whole garlic bread
1/3 c. garlic olive oil
1/3 c. ghee
5 cloves garlic
1 scant TBS of dijon mustard
2 lemons
1/4 tsp Worchestershire Sauce
1 tsp anchovy paste
1/2 c. extra virgin olive oil
1/2# Willie Green's Romaine Mix
1/4# bay shrimp
1/4 c. parmesan cheese
Cut the bread into 1" slices. Cut the slices into cubes. Arrange the cubes on a baking sheet and bake at 300 degrees until lightly toasted, about 15 minutes. In a large saute pan, heat 1/3 c garlic olive oil and 1/3 c. ghee over medium heat. Add enough cubes to cover the bottom of the pan but not overlapping. Cook in the hot oil, stirring occasionally until all sides of the cube are golden brown and basted in the garlic oil/ghee mixture. With a slotted spoon, remove the cubes and drain on a paper towel. Repeat with more cubes until all have been browned in the pan.
In a large salad bowl, wooden preferred, rub two of the garlic cloves all over the inside of the bowl. Crush 5-6 of the croutons inside the bowl. In a blender or food processor, place the other 3 garlic cloves, mustard, the juice of one of the lemons and Worchestershire Sauce. Pulse. Slowly add the olive oil, blending so the dressing emulsifies. Add 3 or 4 croutons and blend again. The dressing should be relatively thick and golden, with specks of the garlic and croutons.
Place the romaine mix in the salad bowl. Add shrimp and parmesan cheese. Drizzle half the dressing over the romaine. Stir to coat, adding more dressing as needed. Immediately before serving, add the remaining croutons to the bowl and toss. Serve with lemon wedges.
Posted by Christine at 09:01 PM | Comments (0) | TrackBack
June 18, 2006
Chickpea Salad
You may call this Garbanzo Bean Salad. Chickpea sounds more attractive to me.
This warm salad is a delicious way to make any leftover greens disappear at the end of the week. You may use canned chickpeas, butI prefer dried ones. It's easy to just throw them in a bowl of water to soak overnight or all day while you're away. Drain your soaking or can water and simmer the peas in a small pot with enough water or veggie. stock to cover them and allow for absorption. 1 chopped clove of garlic, 1chopped shallot clove, and 1 tsp. of Tumeric. Once the peas have reached desired tenderness, drain them and set them aside. In the same pot, pour about 1tsp. olive oil, a generous pinch of salt and pepper, and any greens other than lettuces which you want to use up. My last batch used braising mix and turnip greens and arugula. Wilt the greens over medium heat for just a couple minutes, then add chickpeas and mix. I also had some radishes, so I sliced them thin and put them on top of the warm salad. A squeeze of citrus juice is a nice but not essential finish.
Posted by CSA at 02:01 PM | Comments (0) | TrackBack
June 14, 2006
Orzo Salad with Spring Veggies
Orzo Salad with Spring Veggies
Ingredients: Baby Turnips (root and leaves) Baby Carrots, 2 Small salad onions, Arugula, Baby Spinach, Orzo, Crumbly Cheese such as Mozzarella or Feta, Olive oil, Vinegar, salt, pepper, herb such as Sage or Thyme or Oregano.
(The amount of veggies is very flexible, depending on if you prefer your salad to be mostly veggies or mostly pasta) I found 2 bunches of Carrots and Turnips to be a nice ratio for 1 package of Orzo) The oil and vinegar dressing is also a personal matter of taste.
-Prepare orzo according to package instructions. When finished, rinse with cold water to separate and prevent gummy gobs.
-Grease a sheet pan with olive oil. Preheat oven to 375.
-Cut baby turnips in half. Save Turnip Greens
-Cut baby carrots into ¾ inch pieces.
-Cut onion into slices. (Not separating individual rings)
-Place all veggies on oiled sheet pan, sprinkle with salt and pepper and roast for about half an hour. Stir and re-distribute after 15 minutes.
-Clean Turnip greens, Arugula, and Baby Spinach if desired.
-Crumble about 6-8 oz. of your favorite soft cheese into bite-sized pieces. I like Mozzarella or Feta.
-When veggies are roasted and tender, scrape them into a large mixing bowl, add the greens and stir to wilt.
-Make a dressing directly in with the veggies by adding 2 Tbsp. oil, 3 Tbsp. Apple cider or Rice vinegar, 2 tsp. salt, 1 tsp. pepper, 1 Tbsp chopped herb of choice. Sage or Thyme would be nice. Add Orzo and cheese to bowl and mix well.
Posted by CSA at 09:26 AM | Comments (0) | TrackBack
June 12, 2006
Savory & Sweet Skillet Supper
One of the old standby dishes in our house is spicy sausage and braising mix over pasta, topped with cheese. A kosher house guest inspired me to try something new. The key to this dish is the chicken-apple sausage that imparts a savory sweet sauce that complements the bite of the greens. It is a super quick and easy meal, great for weekday suppers.
Chicken-Apple Sausage Saute
1/2 TBS olive oil
1/4c. sliced onion
4 large crimini mushrooms sliced
1/2 sweet red pepper chopped coarsely
4 Chicken-Apple sausage (I used Emeril's), sliced in 1/2" slices
1/4# Willie Green's saute mix
Heat the oil in a large skillet over medium heat. Add the onions and mushrooms and toss to coat. Cook 2 minutes until they just begin to soften. Add the sausage and peppers and cook about 5 minutes or the sausage just begin to brown. Stir. Layer 1/2 of the saute mix on top of the sausage and cover the pan. Cook for 1-2 minutes, don't over cook. Stir the saute mix in, layer the rest of the saute mix on top. Cover and steam another minute or two. Stir those greens in. Serve over hot buttered noodles for a complete meal.
Posted by Christine at 08:13 AM | Comments (0) | TrackBack
June 08, 2006
Tiny Turnip Tots
I am a big fan of roasted vegetables, particularly as a way of introducing vegetables to children and unfortunate adults who grew up with mushy canned vegetables. My housemates liked these so much they wouldn't wait for a plate and were burning their fingers on the cookie sheet when it came hot out of the oven.
Tiny Turnip Tots
2 bunch baby turnips, about 1" in diameter
1 TBS olive oil
1 1/2TBS Italian bread crumbs
1/4 tsp nutmeg
Sea salt & freshly ground pepper
2 TBS finely grated parmesan cheese
Preheat the oven to 425. Trim the stem and roots off the turnips. Rinse and set aside to dry. In a small bowl, drizzle the oil over the turnips. Sprinkle 1 TBS bread crumbs, nutmeg, salt and pepper over the turnips. Gently toss until the turnips are lightly coated. Spread the turnips in a single layer on a foil lined cookie sheet. Cook for 5 minutes. Gently turn the turnips. Spray the turnips lightly with olive oil. Sprinkle the other 1/2TBS bread crumbs and the parmesan cheese over the turnips and return to the oven. Cook until golden on the outside and tender on the inside, about 5-7 minutes. Serve immediately
NOTE: The turnips will get a stronger flavor as they cool. If you are feeding young ones who dawdle or need luke warm food, soak the turnips for about 15 minutes in a cup of milk before tossing in the breadcrumbs. This will cool down some of the flavor's intensity.
Posted by Christine at 08:04 PM | Comments (0) | TrackBack
June 05, 2006
Jeff's Caesar Salad
Did you know that the original caesar salad recipe did NOT have anchovies? Well neither does Jeff's version!
Jeff's Caesar Salad
1tsp Worcestershire sauce
3 TBS fresh lemon juice
1 medium garlic clove, crushed
Salt & freshly ground pepper
1 tsp dijon mustard
1 egg yolk
1/3c. virgin oil
1/2 lb Willie Green's Organic Romaine Mix
1/3 c. Parmesan-Reggianno cheese, grated
Mix the Worcestershire sauce, lemon juice, garlic, salt & pepper and mustard in a bowl. Add the egg yolk and whisk until the mixture is smooth. Now, very slowly add the olive oil in a slow stream while continuing to whisk. Don't stop whisking or the oil won't emulsify into a creamy dressing.
Place the Romaine Mix in a large bowl. Add the dressing and the cheese. Toss until the Romaine Mix is liberally coated with dresssing and cheese. Serve on a chilled salad plate with croutons and a wedge of lemon.
Posted by Christine at 05:41 PM | Comments (0) | TrackBack
Glazed Baby Carrots & Turnips
This is colorful adaptation of the farm's favorite turnip recipe.
Glazed Baby Carrots & Turnips
1 bunch baby carrots cut in 2" lengths
1 bunch baby turnips, reserve the greens
1/4 c. butter
1/2 tsp sugar
Salt & freshly ground pepper to taste
1/2 TBS olive oil
1 TBS fresh lemon juice
Trim the stems from the turnip greens. Rinse the greens and set aside. Melt the butter in a heavy skillet over medium heat. Add the carrots and turnips and seasonings. Toss to coat with the melted butter. Cook over medium heat without stirring until lightly golden. Turn the vegetables and cook long enough to allow the other side to carmelize and the vegetables to be tender through. While the root vegetables are cooking, quickly wilt the turnip greens in the oilve oil over medium heat. Drizzle with lemon juice. Serve the greens with the glazed veggies for a colorful sweet and sour side dish.
Posted by Christine at 03:44 PM | Comments (0) | TrackBack
May 29, 2006
Simple Spring Meal
It seems we're all so busy this time of year. Here is a super easy and healthy meal with Spring Goodies.
1 Bunch Baby Turnips Cut in half
1 Bunch Carrots Cut into 1 inch pieces.
1/4 lb. Asparagus Cut into 1 inch pieces (smaller if it's fat asparagus)
Halibut Filet or Tofu cut into Strips 15 minute marinade of your choice. For Halibut I like very simple olive oil, salt, pepper, paprika. For tofu I like a bit more flavor, maybe soy sauce, garlic, sesame oil, some chili oil.
Rice
Cook rice. While rice does it's thing......
In med. size saucepan, saute veggies and 1 TBsp oil over med. heat about 10 minutes.
On a grill or in the broiler, cook fish or tofu. (Small pieces of Halibut may be easier in the Broiler)
This entire meal takes 30 minutes or less and is very satisfying. We've eaten variations of it a few times lately.
Posted by CSA at 09:33 PM | Comments (0) | TrackBack
May 21, 2006
Beans and Greens with Coconut Milk
Beans and Greens with Coconut Milk (Devra Gartenstein, Patty Pan Grill)
1 Tablespoon olive oil
1 small or medium onion, chopped
1 small tomato, chopped, or 1/2 cup canned tomato (diced or crushed)
1 tsp. salt
2 cups small red beans, cooked or canned
1/4 cup water
2 cups greens, washed and chopped (spinach, mizuna, kale, mustard, or collards)
1/4 cup coconut milk
1/2 tsp. turmeric
Heat the olive oil in a medium sized saucepan, then add the onion and cook on medium low heat for about 5 minutes, until it's soft. Add the tomato and salt, cook a few minutes longer, then add the water and the greens. Cover the pan and cook for 3-5 minutes, until the greens are soft. Add the coconut milk and turmeric, heat it through, and serve over rice or millet.
Check out more of Devra's recipes in her book The Accidental Vegan
Posted by Christine at 10:44 AM | Comments (0) | TrackBack
May 15, 2006
Celebrate Spring with Champagne Braised Bok Choy
Champagne Braised Bok Choy
2TBS olive oil
2 small cloves garlic minced
6 whole heads of baby bok choy
1/4 c. champagne or white wine (not too dry)
1/2 tsp cornstarch
1/4c. cold water
Sea salt and freshly ground pepper to taste
Using a large saute pan over medium heat, lightly saute the garlic in the olive oil. Do not allow the garlic to brown. Place the bok choy in the pan and gently toss until the bok choy is lightly coated with the garlic infused oil.
Add the champagne. Cover the pot and braise for three minutes. Dissolve the cornstarch into the cold water in a cup. Drizzle and stir the cornstarch mixture into the champagne sauce until slightly thickened (you may not need to use all the cornstarch mixture). Add salt & peeper to taste. Serve immediately.
Posted by Christine at 02:26 PM | Comments (0) | TrackBack
May 14, 2006
Root Mash
Turnips can be mashed with other root veggies like potatoes or carrots. Simply cut all of your veggies into like-sized pieces and steam together until fork tender. Then drain, add butter or oil, spices, and mash. This is a great way to get children to eat turnips.
Posted by CSA at 09:37 PM | Comments (0) | TrackBack
Simple, sweet, baby turnips
Tiny turnips are a sweet spring treat
Slice turnips into "coins", not too thin. Melt 1 tsp. butter in a medium sized saute pan over medium heat. Sprinkle 1/2-1 tsp. salt and a pinch of pepper into butter. Add turnip coins and cook over medium heat to desired tenderness. Finish with a pinch of nutmeg.
I must admit that I was not a fan of turnips until I tried this recipe. This is a really great side dish or garnish. Some of the farm folks also really enjoy them cooked whole in a sweet buttery glaze and served over fresh turnip greens.
Posted by CSA at 04:20 PM | Comments (0) | TrackBack
May 08, 2006
Heidi's Favorite Pie Crust Recipe
PIE CRUST
This is a great Crust Recipe for almost any pie, sweet or savory. I have modified it very slightly. If you want a very healthy option, use Whole Wheat Pastry Flour. This will yield a more toothsome crust.
From The Best Recipe by “The Editors of Cooks Illustrated”11/4 C. all purpose flour + additional for dusting
½ tsp. Salt for sweet (1 tsp. for savory)
1 Tbsp. Sugar (omit for savory recipes)
4 Tbsp. Butter chilled and cut into 1/4 “ pieces
3 Tbsp. Vegetable shortening cut into pieces. (I love Spectrum Naturals All Vegetable Shortening. It’s non-hydrogenated and has no trans-fats.)
1 tsp. Apple Cider Vinegar or White Vinegar
4-5 Tbsp. ice water
You may choose to rub these ingredients together by hand or use your food processor with a metal blade.
Combine all dry ingredients. Sprinkle butter and shortening throughout and rub together or pulse until mixture resembles coarse cornmeal. Add vinegar and water 1 Tbsp. at a time, until dough just forms into a ball. Do not over-work the dough. Turn dough onto lightly floured surface. Form into disk. Wrap in plastic and allow to chill for a minimum of 30 minutes and a maximum of 2 days.
When you’re ready to roll out the dough, allow it to soften at room temp for 5-10 minutes.
Roll dough into 12 inch disk about 1/8-1/4 inch thick. Place in pie pan and crimp edges as you wish.
Refrigerate for 40 minutes. Freeze for another 20 minutes. (This freezer step is not absolutely necessary, but it really makes a difference in making the crust ultra flaky.)
Preheat Oven at 375. Place foil in piecrust and weigh it down with beans or weights.
Bake for about 15 minutes until crust looks dry.
Gently remove weight and foil. Poke crust with a fork several times and bake for another 10 minutes.
If you will be using this crust for a no-bake pie recipe, continue to bake until golden brown.
Posted by Christine at 01:37 PM | Comments (0) | TrackBack
May 07, 2006
Spinach Mushroom and Onion Quiche
Spinach Mushroom and Onion Quiche Filling for one 9 inch pie shell
2 large eggs + 2 separated yolks
1 C. Whole milk
1 C. Cream
1 tsp. Salt
1 generous Cup grated cheese (I like creamy and mild like Havarti or Gruyere mixed with a sharper Cheddar or pepper Jack for heat)
½ -1 lb. Spinach
1 TBS butter
½ small Onion (Diced)
¾ lb. Wild Mushrooms (Sliced) Morels are ideal and abundant right now!
Bring eggs and dairy to room temp.
In a large saucepan, cook onion in 1 TBS butter over medium heat for about 7 minutes. Add sliced mushrooms and cook until most liquid has disappeared. *If your crust needs to be pre-baked, fire it now. *
Add cleaned Spinach to Mushroom mixture. Cook Spinach until there is no longer liquid in the bottom of the pan.
Wisk Milk, Eggs, Cream and Salt together. Spread Cheese on the bottom of your warm Crust. Evenly distribute Spinach over the cheese. Gently pour egg mixture over other ingredients.
Bake at 375 on low oven rack until light golden brown and set but jiggly in the middle. A knife inserted 1” from the edge should come out clean. Approx. 30-35 minutes.
Posted by Christine at 10:20 PM | Comments (0) | TrackBack
Springtime Rhubarb Salad Dressing
Rhubarb Salad Dressing (Dylan Stockman)
.5 # Rhubarb chopped
1 TBS Garlic minced
1 Orange zested
¼ C Orange juice
¼ C Honey
2 TBS Lavender minced
½ C Rice Wine Vinegar
1 C 2 TBS Olive Oil
1 TBS Salt and 2 tsp Black Pepper*
With 2 TBS Olive Oil sauté Rhubarb until it is broken down, and mushy. Add Garlic and sauté for another couple of minutes. Deglaze with orange juice. Set aside and let cool. Once the mixture has cooled, place in a large mixing bowl. Add Orange zest, Lavender, Honey, Rice Wine Vinegar, Salt and Pepper. While mixing with a whisk, slowly add the Olive Oil in very small amounts.
You can assemble the dressing using a Kitchen Aid, blender or a food processor to achieve a more emulsified dressing.
*Add Salt and Pepper to taste
Posted by Christine at 10:14 PM | Comments (2) | TrackBack
April 23, 2006
Sunshine brings delight! Foodies unite!
Yes! It's that heady, tingly, exciting time when we remember why we endure those 30-day stretches of gloom and wet. Today was a glorious Northwest gem! I was fortunate enough to volunteer at a fund raiser hosted by Chef's Collaborative at Agua Verde. Many local farms and businesses, including Willie Green's made donations to the event. The proceeds of the event went to a scholarship fund for Quillisascut Farm School. (Quillisascut is near and dear to my family. My husband, Dylan attended last summer, and we will attend a class there as a family in May!) It was a picture perfect setting, a warm, sunny spectacular Northwest evening beside the water with about 90 people who were brought together by a passion for great local, sustainable food. A handful of people put a tremendous amount of time and effort into organizing a fabulous evening. They all did a tremendous job! The food was spectacular and 100% Washington grown! Everyone had lots of fun while supporting a great cause. I'm looking forward to many more such gatherings, especially dinners at Willie Green's.
I was so invigorated by talking with attendees and volunteers. It's so fascinating how everyone has a different angle and twist on sustainable food, but everyone has their eye on the same prize of a healthy food system. I am fortunate enough to eat the best food available anywhere on a regular basis, and I was really truly impressed by the food last night. Chef Darin Leonardson and his crew did a phenominal job! Thanks Meg Chadsey for getting me in the loop!
Posted by CSA at 10:19 AM | Comments (0) | TrackBack
January 09, 2006
Bright Winter Salad
This is a beautiful salad. The pale fleshy leaves of the claytonia are complemented by the crisp dark green mache. The bright colors of the raspberry and orange add a great vibrancy and flavor.
Claytonia & Mache salad with Raspberries and Orange
1 bunch claytonia, washed and stems removed
1 mache leaves trimmed
1/4 c. frozen raspberries, partially thawed
1/2 orange peeled and pith removed, cut into bite size pieces
your favorite red wine vinaigrette dressing for a quick salad or use Jeff's Orange Vinaigrette
Mix together the claytonia and mache leaves in a medium bowl. Add the raspberries and orange pieces, toss. Drizzle with the vinaigrette and serve immediately.
Posted by Christine at 12:18 PM | Comments (1) | TrackBack
Greens Adobo
****** Greens Adobo (from Katie Z.) *******
1/4c. peanut or safflower oil
2 cloves garlic
2 1/2c. kale stems removed and leaves chopped
3c. spinach
1 TBS vinegar
2 TBS soy sauce
Freshly ground pepper to taste
Heat the oil over high heat in a wok until very hot. Add the garlic and cook until golden but not blackened. Remove the garlic with a slotted spoon and set aside. Quickly cook the kale in the hot oil until wilted but still a vivid green. Turn off the heat. Place the spinach on top of the kale and allow it to wilt. Stir once or twice to prevent the kale from scorching on the hot wok. In a cup, combine the vinegar, soy sauce, pepper and the reserved garlic cloves. Pour the vinegar mixture over the greens, toss and serve.
Posted by Christine at 12:20 AM | Comments (0) | TrackBack
Cranberry Beans and Kale
This was a popular recipe in last winters's CSA
(adapted from Barb Beck)
1 large onion (or two small) chopped
8 cloves of garlic minced
6 c stock
1 lb cranberry beans cooked
1 can (6 ounces) tomato paste
½ small celeriac, peeled and cut into small pieces
1 tsp or more red pepper flakes - adjust to your tastes
1 lb chopped kale
1/2 cup cornmeal
1/2 cup water
1 tsp ground cumin (a little better if freshly toasted and ground)
Juice of half a lemon
freshly ground black pepper
Green onions or fresh cilantro for garnish - optional
Dump all but garnish, water, lemon juice and cornmeal in pot and simmer until the kale is tender. Mix the cornmeal, water and lemon juice into paste and pour it slowly into the simmering stew. Simmer another 15 minutes. Garnish with chopped green onions and/or fresh cilantro.
Posted by Christine at 12:17 AM | Comments (0) | TrackBack
January 08, 2006
Savory Carrot & Parsnip Soup
1 tsp cumin seeds
1 tsp cardamon seeds
1 tsp coriander seeds
2 onions, chopped
2 garlic cloves, chopped
1 tsp turmeric
1 TBS fresh ginger, minced
3/4 lb carrots, trimmed and sliced
3/4 lb parsnips, peeled and cubed
2 pints vegetable stock
Dry roast the seeds and grind together. Saute the onion and garlic. Add the spices and cook for a couple of minutes. Add the parsnips, carrots and stock and simmer gently until tender. Puree and serve.
Posted by Christine at 11:42 PM | Comments (0) | TrackBack
January 02, 2006
Lemon Brussels Sprouts with Onions
Another great recipe from Debra Daniels-Zeller's recipe book: Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms. Be sure to check out section on Willie Green's!
Lemon Brussels Sprouts with Onions (Serves 4)
2 tablespoons coconut oil or ghee
1 medium onion, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 pound Brussels sprouts, cut in half
1 teaspoon honey or use agave nectar
1/2 tablespoon chopped fresh lemon zest
Juice of 1 lemon (about 1/3 cup)
Salt to taste
Melt coconut oil in a heavy skillet over medium heat. Add onion and pepper flakes, stir and cook until onion begins to brown. This may take about 10 minutes of stirring and cooking to caramelize onions. Add Brussels sprouts, cover and cook until sprouts are soft. You may need to add a little water to prevent sticking. Blend honey, lemon zest and juice together. When the Brussels sprouts have gotten soft, remove from heat and stir in lemon juice. Add salt to taste.
Posted by Christine at 08:26 AM | Comments (0) | TrackBack
Debra's Autumn Harvest Soup
This is a recipe from from Debra's book: Local Vegetarian Cooking: Inspired Recipes Celebrating Northwest Farms, available in independent books stores and PCC.
Autumn Harvest Soup (Serves 6)
All vegetables are optional depending on the season. If you have more carrots or turnips, and no Romanesco add more carrots or turnips.
1 medium squash or 1 large yam (yield will be 2 cups cooked)
2 tablespoons extra-virgin olive oil
1 large onion, chopped
4 cloves garlic, pressed or minced
1 cup chopped or sliced fennel
3 carrots, sliced
3 turnips, cut into small chunks
3 small potatoes, cut into small chunks
1 1/2 cups cut-up Romanesco or cauliflower
1/2 cup French lentils
28-ounce can tomatoes, use whole, diced, or ground
3 1/2 cups water
2 teaspoons basil
1/4 teaspoon cayenne
1 teaspoon Rapadura
1/2 cup sliced black olives
2 cups finely cut turnip greens, or use other greens
Salt to taste
Feta cheese or crumbled Port Madison goat cheese for garnish
(optional)
Poke holes with a fork in the squash or yam, and place it on a small baking sheet. Bake at 350º for one hour or until tender. Remove from oven and let cool before cutting. While squash bakes, heat a soup pot over medium heat. Add oil and onion. Cover and sweat onion until translucent. Remove cover, add garlic and fennel. Stir and cook for a few more minutes. Blend in carrots, turnips, potatoes, Romanesco, lentils, tomatoes, water, basil, cayenne and Rapadura. Bring to a boil, then reduce heat and simmer for one hour.
Cut squash in half, remove seeds and skin. Add to soup and stir in with olives and turnip greens. Cook soup until greens are soft. Add salt to taste. Garnish with crumbled feta or goat cheese.
Posted by Christine at 08:14 AM | Comments (0) | TrackBack
December 26, 2005
Turkey & Cannelloni Bean Soup
This is a high protein soup that makes good use of those turkey leftovers. For a more rib sticking version, puree half of the stock and bean mixture before adding the other vegetables. This makes a thicker and heartier soup.
6 c. turkey stock*
2 c. dried cannelloni beans, rinsed and soaked overnight
1 medium onion chopped
2 TBS minced garlic
1 bay leaf
1 1/2 tsp ground sage
1 tsp oregano
1 tsp thyme
½ celeriac root, peeled and chopped into 1” pieces
3 carrots, sliced
Salt and freshly ground pepper
1 ½ c. chopped turkey
1 c. shredded braising mix or any hardy winter green
Place the stock, beans, onion, garlic and herbs in a large stock pot. Simmer about an hour and half, until the beans have softened. Add the celeriac, carrots, salt and pepper. Simmer another 15 minutes. Add the turkey and braising mix, simmer until heated through.
*To reduce the fat content, I make my stock the night before and refrigerate. I remove the hardened fat off the top of the stock before adding it to the stock pot.
Posted by Christine at 08:52 AM | Comments (0) | TrackBack
New Year's Collard Greens
A traditional southern treat, collard greens are a New Year's tradition for many. For some cultures, eating greens is a means to ensure money in the new year.
2 smoked ham hocks
2 qt chicken broth
1 medium onion chopped
2 bay leaves
¼ tsp red pepper flakes
2 TBS white sugar
2 bunches collard greens
Salt & freshly ground black pepper to taste
2 tsp red wine vinegar
Put the hocks, broth, onion, bay leaves, pepper flakes and sugar in a stock pot. Bring to a full boil, reduce heat and simmer for 30 minutes. Skim off fat and foam.
Cut off the collard green stalks. Slice the greens into 1” strips. Add them to the stock pot and simmer one hour.
Posted by Christine at 08:49 AM | Comments (0) | TrackBack
December 18, 2005
Savory Parsnips Saute
This is a different way to enjoy parsnips. Classically, they are pureed, roasted or enjoyed in soups and stews. This time they are sauteed so they are crisp and savory on the outside and sweet and soft on the inside.
1 pound parsnips
2 Tbsp butter
1/4 tsp ground nutmeg
dash of ground cloves
Salt and freshly ground black pepper to taste
Peel the parsnips, then cut them into 2" lengths. Cut the sections into strips about 1/2" thick.
In a heavy 10-inch skillet, melt the butter; then add the parsnips, shaking to coat. Sprinkle with seasonsings. Cover tightly and saute on medium heat for about 5 to 10 minutes, until they are just tender. Turn up the heat to medium high and brown the parnsips, stirring to prevent scorching. Serves 4.
Posted by Christine at 08:26 PM | Comments (0) | TrackBack
Susie's Special Sprouts
This recipe comes from Susie, our hostess for the Magnolia CSA drop off. This is her family's traditional Christmas vegetable.
Brussels Sprouts with Almonds
1 1/2 pounds Brussels Sprouts
4 T. butter
1/2 tsp salt
freshly ground black pepper
1/3 cup toasted almond slices
2 T. chopped fresh parsley (optional)
Prepare sprouts by washing them, peeling off any outside leaves, and trimming bottoms. Cut an X into the bottom of each one (makes that stem part cook faster). Drop them in a pan salted cold water to refresh until you are ready to cook them or cook them right away in boiling salted water about five minutes,or until sprouts are just tender to the fork. Drain and plunge into cold water to stop the cooking. Drain again and pat dry. Cut each sprout into halves or quarters. (When preparing a holiday meal, I do the sprouts this far early in the afternoon and have them all ready to heat up at the last minute).
A few minutes before serving, melt the butter in a large skillet over moderate heat. When the foam has subsided and butter is on the verge of browning, add the sprouts. Season with salt and pepper and shake around in the pan until sprouts are heated through. Add almonds and parsley and cook one minute more.
Voila...
Posted by Christine at 08:41 AM | Comments (0) | TrackBack
December 12, 2005
Mache with Lemon-champagne Dressing
1/2 tsp Dijon mustard
5 TBS extra virgin olive oil
2 TBS champagne vinegar
Salt, to taste
2 tsp fresh lemon juice
1/2 lb mache, trimmed
In a small bowl, whisk together the mustard, champagne vinegar, and lemon juice. When thoroughly combined, gradually add the olive oil, whisking to emulsify completely. Salt to taste. The dressing will keep, refrigerated, for up to two weeks.
Posted by at 02:07 PM | Comments (0) | TrackBack
December 05, 2005
Feta & Arugula over Penne
¼ olive oil
2 tsp finely minced garlic
½ c sliced mushrooms
8 oz penne pasta
5 oz herbed feta cheese
2 c. coarsely chopped arugula*
1 c. halved cherry tomatoes
Salt & freshly ground pepper to taste
In a sauté pan, cook the mushrooms and garlic in the olive oil. Cook the penne in salted boiling water until al dente. Drain.
Place the pasta in a serving bowl. Crumble the feta over the pasta. Add the arugula, tomatoes and the garlic/mushroom mixture. Toss and serve immediately.
*If arugula is normally too “peppery” for your taste, add it to the mushrooms and cook until it just begins to wilt. Cooking will tame the flavor.
Posted by Christine at 10:36 AM | Comments (0) | TrackBack