Valley Dream Farm Recipes

Smoke Roasted Root Veggies

2011-11-16T12:49:00.001-05:00

Ingredients

4 large carrots, cut into 2-inch chunks
4 small-size unpeeled red and gold potatoes, cut into 2-inch chunks
2 beets unpeeled, cut into 2 inch chunks
4 medium-size unpeeled turnips, cut into 2-inch chunks
1/3 cup extra-virgin olive oil, plus more for drizzling
Fine sea salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, for garnish

Preparation

Wash , Scrub, remove tops with greens (but do not peel) and cut all vegetables into 2 inch chunks. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 9 x 14-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.

For Smoker: Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. Scatter the wood chips on the hot coals.

For a gas grill: Turn half the burners to medium. When ready, Scatter the wood chips in a metal container as close as possible to a burner on a gas grill.

Place the vegetables on the indirect-heat side. Close the lid. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.

Optional: bring them indoors to your oven to finish roasting and crisping at 450 degrees.

Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.

Suggested wood: Cherry, oak, apple or pecan

adapted from Epicurious.com

Brussels Sprouts will also taste great smoked and roasted, but they do not have to cook quite as long, so I would use a separate container for the sprouts and roast them for only 25minutes or until tender. (also toss them with olive oil and spices.)

Carrot Pancakes

2011-11-08T12:44:00.000-05:00

Pancakes

1-1/4 cups of flour
2 TBL finely chopped pecans(optional)
2 teasp baking powder
1 teasp ground cinnamon
¼ teasp salt
¼ teasp ground ginger
1 egg, lightly beaten
1/3 cup packed brown sugar
1 cup of milk
1 cup of grated carrots
1 teasp of vanilla extract

Cream Cheese Spread

4 ounces of cream cheese softened
¼ cup of confectionary sugar
2 TBL milk
½ teasp vanilla extract
Dash of ground cinnamon

In a large bowl, combine the first six ingredients. In a small bowl combine egg, brown sugar, milk, carrots and vanilla. Pour batter by ¼ cup onto a hot greased griddle or large skillet. Turn when bubbles form all over top of pancake. Cook until second side is golden brown.

Meanwhile, beat cream cheese, confectioner's sugar, milk, and vanilla (a blender works well). Transfer to a small bowl; sprinkle with cinnamon and serve with a little spoonful on each pancake. (maybe a drizzle of Vermont Maple syrup too!!

www.tasteofhome.com

Pickled Carrot Salad

2011-11-08T12:41:00.001-05:00

1 lb julienned carrots
½ cup olive oil
½ cup cider vinegar
1/3 cup water
1 TBL sugar
2 cloves of garlic, minced
2 teasp dried oregano
1 teasp salt
½ teasp. Black pepper
½ teasp. Ground mustard

Place 1 inch of water in a large saucepan; add carrots. Bring to a boil. Reduce heat and simmer covered for 9 minutes or until crisp-tender, Drain. Transfer to a serving dish. In a jar with a tight fitting lid, combine remaining ingredients, shake well. Pour over carrots and toss to coat. Cover and refrigerate for several hours or overnight. Serve with a slotted spoon.

www.tasteofhome.com

Chicken and Beets with Orange Butter

2011-11-05T14:43:00.002-04:00

Your whole meal—both meat and side—is cooked in just one pan. Use the food processor grating disk to make quick work of shredding the beets.

1 1/2 tablespoons butter, room temperature, divided
1/4 teaspoon finely grated orange peel
1 tablespoon extra-virgin olive oil, divided
2 skinless boneless chicken breast halves
2 tablespoons chopped shallots or onions
2 medium red beets with greens, greens stemmed and coarsely chopped, beets peeled and coarsely grated
2 teaspoons Sherry wine vinegar, divided
1/3 cup water

Mix 1 tablespoon butter and 1/4 teaspoon orange peel in small bowl. Season to taste with salt and freshly ground black pepper.

Heat 1/2 tablespoon oil in medium skillet over medium-high heat. Sprinkle chicken breasts with salt and pepper. Add to skillet and sauté until cooked through and golden brown, 4 to 5 minutes per side. Place 1 chicken breast in center of each plate; tent with foil to keep warm.

Melt remaining 1/2 tablespoon butter with 1/2 tablespoon oil in same skillet over medium-high heat. Add shallots; stir until tender and beginning to brown, about 1 minute. Add beet greens; toss until leaves are tender but still bright green, about 2 minutes. Add 1 teaspoon Sherry wine vinegar; stir 30 seconds. Season to taste with salt and freshly ground black pepper. Spoon greens alongside chicken; cover to keep warm.

Add grated beets and 1/3 cup water to same skillet; cover and cook 2 minutes, stirring occasionally. Uncover and continue cooking until beets are tender and water is almost evaporated, stirring often, about 1 minute. Add remaining 1 teaspoon vinegar; stir 30 seconds. Season to taste with salt and pepper. Spoon beets onto plates. Spoon orange butter atop chicken and serve.

Bon Appétit | November 2009

Winter Squash Braised in Apple Cider

2011-11-05T14:41:00.001-04:00

Recipe From Laurel's Kitchen

2 lbs Delicata or Butternut Squash
2 tbsp Unsalted Butter
2 tbsp Finely Chopped Rosemary
2 c Fresh Apple Cider
Salt and Freshly Ground Pepper
Balsamic or Apple Cider Vinegar, to Taste

Peel the squash, then dice it into 1/2 inch cubes or even smaller pieces

If using Delicata, remove the seeds with a long spoon, then slice it into rounds.

Melt the butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until the squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a teaspoon of vinegar and taste for salt. Add additional vinegar if you need to balance the sweetness, then season with pepper.

Annie’s Baked Apples

2011-11-05T14:33:00.003-04:00

Prepare:

3 apples- washed, dried, cored (leave skins on)
1 TBL butter (to grease bottom of shallow baking pan, then sit apples so you can see down and fill the holes)

Toss together the following list of ingredients, then spoon the mix evenly into each apple:

¼ Cup of Sugar
1 teasp of Cinnamon
2 TBL raisins
¼ cup chopped walnuts
2 TBL of craisins
½ Cup of Quick cooking oatmeal

Pour 1/2 cup of boiling water into pan around apples. Drizzle ¼ cup of pure maple syrup over all the apples. Cover with aluminum foil and bake at 350° for 45 minutes or until apples are soft. Cool for 10 minutes. Remove foil and Scoop out baked apples with a large spoon to get all the insides too. Put into individual serving bowls while very warm and top with whipped cream or vanilla ice cream.

{x-tra apples make great leftovers even delicious cold too!}

Broiled Apples with Maple Syrup

2011-11-05T14:27:00.002-04:00

Ingredients:

2 TBLs (organic) butter softened
4-6 medium firm (organic) apples
Juice of one (organic) lemon
4 TBLs (organic) sugar
½ cup pure (organic) maple syrup
Optional: 1 TBL Apple Brandy (“Pomme de Vie”, which is VT made)
1 pint - Vanilla Ice Cream

Preparation:

Pre heat Broiler. Grease a cookie sheet (with sides) or shallow baking pan with butter. Set aside.

Peel, core and cut apples into fat ¼ inch thick slices. Evenly sprinkle the lemon juice and only 2 TBLs of sugar over the apples.

Place the apples in a single layer on the prepared pan and broil about 6 inches from the heat, until apples are

golden, about 7 to 10 minutes. Remove pan from oven and sprinkle the remaining 2 TBLs sugar evenly over the apples. Return to the oven and continue to broil until the edges just begin to darken or slightly char.

Meanwhile, in a small saucepan bring the maple syrup to a boil over medium-high heat. Optional: ;Add the 1 TBL of “Pomme de Vie” (the apple brandy) and cook for 3 minutes, stirring frequently.

Spoon hot apples and sauce over ice cream and serve immediately.

Dishing Up Vermont by Tracey Medeiros

Collards

2011-11-05T14:23:00.001-04:00

Ingredients

3 strips bacon, diced
1 medium onion, sliced
2 bunches collard greens washed
1 tablespoon chopped garlic
1/2 teaspoon red pepper flakes
1 tablespoon brown sugar
2 tablespoons cider vinegar
Salt and freshly ground black pepper

Directions

In a high-sided skillet, cook the bacon over medium heat until brown, about 5 minutes. In the same pan add the onions and sauté until translucent, about 5 minutes. Strip the leaves from the tough stems of the collard greens.

Stack the leaves, roll them up and cut them into thin strips. To the skillet with the bacon and onions, add the garlic and red pepper flakes, brown sugar, cider vinegar, salt and pepper, to taste. Add the greens, stir and cover the skillet.

Cook for 15 minutes, stirring halfway though. Collards are done when tender and no longer bitter. Remove from heat to a serving bowl.

Total Time: 35 min

Prep10 min

Cook 25 min

Yield: 4 servings

Cider Glazed Carrots

2011-11-05T14:18:00.001-04:00

Ingredients:

2 pounds medium carrots (about 12), peeled
1 cup unfiltered apple cider
1/2 cup water
2 tablespoons unsalted butter, cut into bits
1 tablespoon cider vinegar, or to taste

Preparation:

Cut out a round of wax paper to fit just inside a 12-inch heavy skillet, then butter 1 side of round.

Cut carrots 1/2-inch-thick diagonals

Add carrots to skillet with cider, water, butter bits, 3/4 teaspoon salt, and 1/4 teaspoon pepper, then cover with wax-paper round (buttered side down) and simmer, stirring occasionally, until most of liquid has evaporated and carrots are tender and glazed, about 50 minutes.

Gourmet | November 2007 Melissa Roberts

Brown Sugary Brussels Sprouts

2011-11-01T12:37:00.001-04:00

Ingredients

1 cup water
1 pint of fresh Brussels sprouts (cut into ½ )
1/4 cup butter + 1 tablespoon
8 ounces walnuts
3 tablespoons firmly packed brown sugar
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Directions

In a covered saucepan, bring the water to a boil and add the Brussels sprouts. Return to boil, reduce heat, cover, and simmer 10 minutes, until sprouts are tender. Drain. Set aside.

In same drained pan, mix the butter, walnuts, brown sugar, allspice, nutmeg, and salt. Cover, and cook on Med/High 3 to 4 minutes, stirring occasionally, until the butter is melted and the walnuts are warm. Pour over the cooked Brussels sprouts to serve.

Amount Per Serving Calories: 326 | Total Fat: 28.1g | Cholesterol: 17mg

this recipe was modified from allrecipes.com

Green Tomato Pie

2011-10-25T12:29:00.001-04:00

(Tastes like apple pie)

1 recipe pastry for a 9 inch double crust pie
4 cups sliced or chopped green tomatoes
¼ cup vinegar or lemon juice
1 ¾ cup sugar
¼ teas salt
¼ cup flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoon butter

Directions

Put tomatoes and vinegar or lemon juice in med sauce pan. Set aside for ten minutes. Mix sugar, salt, flour, cinnamon, nutmeg and butter together. Add to sauce pan and simmer on low until tomatoes soften and mix thickens. Let cool 10 minutes. Pour into pastry lined dish. Cover with second crust, fluting edges. Cut three or four slits in top to allow steam to escape. Bake at 375 degrees F for 35 minutes.

To prevent pie crust edges from burning make a 24inch by 3inch strip of foil to cover pie crust EDGES ONLY. Lightly crimp the foil around crust edges, and then remove foil for the last ten minutes.}

allrecipes.com

Squash Pie

2011-09-20T16:29:00.000-04:00

Here are 2 winter squash pie ideas from Left Foot Organics. The first one is quick and simple. The second is more like quiche.

Savory Squash Pie

1 Baked Pie Shell
4-5 c Winter Squash, Cooked and Mashed
1/2-1 c Sauteed Onions
1/2 tsp Salt
Paprika

Mix squash, onions and salt. Spoon into baked pie shell. Heat through. Top with paprika. Cut and serve. Makes a great side dish for chicken or port. Also makes a great main dish for a light dinner with green salad, steamed or grilled veggies and whole wheat bread.

Recipe From Laurel's Kitchen, leftfootorganics.org

Acorn Squash Pie

2 Medium-Sized Acorn Squash, Halved, Seeded, and Baked
1 Pie Crust, Either Store-Bought or Homemade
1 tsp Rosemary
1 Clove Garlic, Pressed
1/2 tsp Salt
Fresh Ground Pepper
4 Eggs
Milk
Grated Emmenthal or Gruyere Cheese

Preheat the oven to 375 degree F. (You might try a hotter oven).

Scoop the flesh from the acorn squash into a bowl. Mash it with the pressed garlic. Rub the rosemary between your palms to bring out the flavor, and mix it with the squash and garlic. (My squash contained some butter and sugar already. You may want to add a little of either, or both). Add the salt and pepper, and mix well.
Crack the eggs into a measuring cup. Add enough milk to make two cups. (This is a variation on Julia Childs's rule of one egg to 1/2 cup of milk for a quiche). Whisk the eggs and milk together. Add them to the squash mixture, and blend well.
Place the crust in a pie or quiche pan. I used a store-bought pate feuilletee, or puff pastry, and just unrolled it into the pan on its parchment support. Prick the bottom of the crust with a fork. You can pre-bake the crust, but I usually don't. Instead, I spread a little grated cheese on the bottom of the crust. Spread the squash filling in the crust. Sprinkle a bit more gruyere on top, and bake. I'd love to be able to give you a specific time, but I forgot to look at the clock when I put the tart in the oven. 40 minutes is probably a good estimate. I'm also figuring that if you're reading this, you're enough of a foodie to know some quiche basics, or to know where to find them.

Recipe From Alison, leftfoodorganics.org

Corn Salsa

2011-09-12T16:20:00.000-04:00

Corn salsa with purple onion, red bell pepper, jalapeño peppers, cilantro and lime juice.

Ingredients

~ 2 cups corn kernels, about 2 ears
~ 1/3 cup chopped purple onion
~ 1/4 cup chopped red bell pepper
~ 3 tablespoons chopped fresh cilantro
~ 2 tablespoons fresh lime juice
~ 1 to 2 finely chopped jalapeño pepper
~ 1/2 teaspoon salt

Preparation:

Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours (even better overnight). Remove from refrigerator about 30 minutes before serving. Serve with grilled meat or poultry. Makes about 3 cups.

For a heartier version, try about.com corn salsa.

Cilantro Lime Dressing

2011-09-12T16:07:00.000-04:00

Ingredients

1 jalapeno pepper, seeded and coarsely chopped
1 clove garlic
3/4 teaspoon minced fresh ginger root
1/4 cup lime juice
1/3 cup honey
2 teaspoons balsamic vinegar
1/2 teaspoon salt, or to taste
1/4 cup packed cilantro leaves
1/2 cup extra-virgin olive oil

Directions

Place the jalapeno pepper, garlic clove, and ginger into a food processor or blender; pulse until the jalapeno and garlic are finely chopped. Pour in the lime juice, honey, balsamic vinegar, and salt, add the cilantro leaves; pulse a few times to blend. Turn the food processor or blender on, and slowly drizzle in the olive oil until incorporated into the dressing. Season to taste with salt before serving.

allrecipes.com

Veggie Spaghetti Dinner

2011-09-06T13:31:00.000-04:00

Spaghetti Squash is easy to fix. You can have an Italian dinner in an hour. Grab a stick of French bread the next time you are shopping or if you have time to bake your own, all the better.

You'll need:
1 large spaghetti squash
Olive oil
Garlic
1 chopped onion
1 cored and chopped pepper
2 medium zucchini or other summer squashes
2 tomatoes
Herbs – season with your favorite to taste
Spaghetti Sauce – use your favorite
Bread – your favorite crusty loaf

Begin by roasting your unpeeled squash in the oven. Rub hands with olive oil and then rub squash skin, place on a foil covered sheet, until it is lightly browned and the kitchen is fragrant about 40-50 minutes – xl sizes can take an hour). While it is cooking you can prepare the rest of the meal.

Slice your bread and then reassemble the slices back into the loaf shape, wrap the loaf shape in foil and leave the top seam open an inch down the length of the loaf.

Chop all your vegetables. The size you chop your vegetables depends on your taste. If you like to taste each flavor then leave them in large chunks, but if you have small children (especially those who like to pick individual veggies out, then chop them all fine and they will all blend together into the sauce).

Now you are ready to assemble. Sauté onions, peppers, and zucchini in a hot skillet on the stove top with a little garlic and olive oil. When the onions turn clear, add a handful of cored and diced tomatoes (again, choose the size you like). Cook it for another ten minutes stirring often until the tomatoes lose their shape. Turn it off and cover and let sit. If you are hiding the veggies, now is a good time to add an optional jar of your favorite spaghetti sauce.

Remove the spaghetti squash from the oven when cooked (it will dent nicely with the handle of a wooden spoon.). Put previously prepared bread wrapped in foil into oven. Place squash onto a platter. Let it sit for a few minutes. Slice down the center and discard the seeds and “goo”. Scrape a fork along the walls to remove the spaghetti shaped squash and place in your largest pasta dish or platter.

Serve your veggies and sauce over your spaghetti squash for a wonderful meal for the whole family. Don’t forget the bread to sop up all those delicious juices and flavors.

Grilled Chicken with Rice and Fruit in Lettuce Wraps

2011-09-05T15:46:00.000-04:00

Diners make their own wraps. Stuff leaves of Boston lettuce with Jasmine rice and shredded Grilled Chicken tossed in a Lime Vinaigrette. Add prepared herbs, veggies and fruit. Roll it up, drizzle on Ginger Dressing and tuck in!

for Chicken:

~ 2 grilled chicken breasts
~ 1/3 cup lime vinaigrette (see below)

Shred the chicken meat and toss in the vinaigrette. Let it sit 5 minutes and toss again. Transfer to serving bowl.

for Lime Vinaigrette (can be made ahead):

~ 1/2 cup fresh lime juice
~ 1 tablespoon honey
~ 1/2 teaspoon dried hot red pepper flakes
~ 3/4 teaspoon salt
~ 1 cup olive oil

Whisk together the first 4 ingredients, then drizzle in the olive oil. Use 1/3 cup for chicken and serve the rest in a pitcher or dressing bottle.

for colorful bowls of Herbs, Veggies and Fruit:

~ 1 head "Nancy" Boston lettuce, leaves separated and washed
~ 1 cucumber, halved lengthwise, cored and cut into 1/8" thick matchsticks
~ 1 red onion, cut into very thin slices
~ 1 lb ripe peach or mango, peeled, pitted and cut into 1/8" thick matchsticks
~ 1/4 cup fresh cilantro or other herb, finely chopped

for Rice (can be made ahead and warmed before serving):

~ 1 cup Jasmine rice
~ 1 3/4 cups water
~ 1/4 teaspoon salt

Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring measured water and salt to a boil, add rice, cover tightly and cook over low heat until water is absorbed and rice is tender, about 20 minutes. Remove pot from heat and let stand, covered and undisturbed another 10 minutes. Fluff rice with a fork and transfer to a bowl to cool a bit.

for Ginger Dressing (can be made ahead):

~ 1/2 cup seasoned rice vinegar
~ 1/2 cup vegetable oil
~ 6 tablespoons mayonnaise
~ 1/4 cup soy sauce
~ 1/4 cup fresh ginger, peeled and finely chopped
~ 2 garlic cloves, finely chopped
~ 1/2 teaspoon Asian sesame oil

Puree all ingredients until smooth, about a minute in a blender. Serve in a pitcher.

Smashed Potatoes with Garlic

2011-08-25T17:30:00.001-04:00

A little garlic goes a long way to make ordinary mashed potatoes into something special. Adds extra flavor and extra nutrition your Healthiest Way of Eating. Enjoy!

Prep and Cook Time: 10 minutes

Ingredients:

2 potatoes
3 TBS extra virgin olive oil
3 medium cloves garlic, pressed
3 TBS low-fat milk or dairy-free milk beverage (such as soy or rice milk)
Sea salt and pepper to taste

Directions:

Fill the bottom of the steamer with 2 inches of water.

While steam is building up in steamer, press garlic and let sit for at least 5 minutes to enhance its health promoting properties, Cut potatoes into 1/2-inch cubes, leaving skin on.

Steam potatoes for 10 minutes.

Mash potatoes with olive oil, garlic, and milk. Add salt and pepper to taste.

Serves 2

One serving = 326.7 calories with 34.5 mg vitamin C, 954 mg of potassium and .53mg manganese.

Sweet Peppers and Pasta

2011-08-25T17:26:00.003-04:00

Epicurious.com

The key to this recipe is cooking the bell peppers until they’re meltingly tender, at least 15 minutes.

yield: Serves 4 as a main course
active time: 35 min
total time: 45 min

Ingredients:
4 large garlic cloves, minced
1/4 cup extra-virgin olive oil
6 large peppers (any and all colors bell peppers, aprox 3 pounds), cut into 2-inch-long julienne
1/2 cup dry white wine
1 pound penne

Preparation:
Cook garlic in oil in a large heavy skillet over moderate heat, stirring, until golden. Add peppers, wine, and salt and pepper to taste, then cook, covered, stirring occasionally, until very tender, 15 to 20 minutes.

While peppers are cooking, cook pasta in a 6-qt. pot of boiling salted water until al dente and drain. Toss pasta with peppers and season with salt and pepper.

Zucchini Bars

2011-08-25T17:22:00.002-04:00

Filling:

8 cups zucchini peeled, seeded, and sliced thin
2/3 cup lemon juice
1 cup sugar
1 ½ tsp cinnamon
¼ tsp nutmeg
½ cup of crust (see below)

Slowly simmer zucchini in lemon juice until tender.
Add sugar, spices and stir in ½ Cup of crust mix and cook and stir 1 minute to thicken.

Crust mix:

4 cups flour
½ tsp salt
1 ½ cups margarine/butter/shortening
2 cups sugar
½ tsp baking powder

Put half of crust mix in 12 x 18 pan. Pack lightly and bake at 350° for 5 minutes. Spread filling
and top with crust and pat down. Bake at 350° for 30 minutes until lightly golden. Cool and then
cut into squares.

Zucchini Hash

2011-08-25T17:00:00.001-04:00

Ingredients:

3 small or 2 medium Romanesco zucchinis
1 medium onion
2 tbs. basil, chopped
Salt and pepper to taste
1 large red bell pepper
1 tbs. extra-virgin olive oil
4 eggs

Dice the zucchini, pepper, and onion. In a large cast-iron skillet over medium heat, heat olive oil. Add onion and pepper, and cook until onion becomes golden brown and tender. Add zucchini, and cook until lightly browned and al dente. Season with salt and pepper. Toss with basil and transfer to plates. Serve hash topped with sunny-side-up eggs. Serves 4.

Summer Corn Salad

2011-08-25T16:56:00.002-04:00

www.101cookbooks.com

Serves 6 or more. Prep time: 10 min

Save the corn cobs if you like - you can simmer them for a while to make a quick corn stock. I did this for a corn soup recently - turns out great. Also, if Mexican oregano is hard for you to come by, you can substitute fresh oregano, or chives, or whatever herbs you like, really. Mexican oregano is unique, potently fragrant, and zesty and earthy all at once - I have a fondness for it with corn, and with mushrooms as well.

6 ears of corn
1 large shallot, minced
1/3 cup fresh lemon juice
v. scant 1/2 teaspoon fine grain sea salt
2 tablespoons brown sugar
3 tablespoons sunflower oil
3/4 cup / 4 oz / toasted pepitas (pumpkin seeds)
3/4 cup / 4 oz / toasted sunflower seeds
1 teaspoon Mexican oregano

Shuck the corn and use a knife to cut the kernels from the cobs. Place the kernels in a medium bowl with the shallot while you make the dressing.

Combine the lemon juice, salt, and sugar in a small bowl or jar. Gradually add the oil, whisking vigorously until the dressing comes together. Taste, and adjust with more lemon juice, salt or sugar, if needed. This dressing should be on the sweet side, not overly tangy.

Just before serving, add the seeds to the bowl of corn along with 2/3 of the dressing. Toss well, really get everything well coated. If you want more dressing, add more to taste. Crush the oregano between your palms and let it shower down on to the salad. Toss one more time and serve.

Summer Squash Casserole

2011-08-25T16:48:00.001-04:00

from Kraft Kitchens

Total time: 40 min
Prep: 10 min
Servings: 14 servings, 1/2 cup each

What you need

4 yellow squash (1-1/2 lb.), cut into 1/4-inch-thick slices
6 green onions, chopped
1 egg, beaten
3/4 cup KRAFT Light Ranch Dressing
1-1/2 cups KRAFT 2% Milk Finely Shredded Mild Cheddar Cheese
16 RITZ Reduced Fat Crackers, crushed

Make It

HEAT oven to 350ºF. Combine all ingredients except cracker crumbs in 2-qt. casserole dish.

TOP with crumbs.

BAKE 30 min. or until heated through.

Nutritional information: per serving
Calories 100 Total fat 5 g, Saturated fat 2 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 8 g, Dietary fiber 1 g, Sugars2 g,
Protein 4 g, Vitamin A 6 %DV , Vitamin C 8 %DV, Calcium20 %DV, Iron 2 %DV
Healthy Living Information: Good source of calcium
Diet Exchange:1/2 Starch + 1 Fat
Nutrition Bonus:The cheese makes this satisfying vegetable side dish a good source of calcium.

Kale and White Bean Soup

2011-07-28T14:18:00.000-04:00

from leftfootorganics.com

1 Tbsp olive oil
6 ounces kielbasa sausage, cut into thin rounds
1 medium onion, chopped
2 3/4 cups chicken broth
1/2 large bunch kale, stems cut away, leaves thinly sliced
1 can small white beans, drained
3/4 cup dry white wine. (Sauvignon Blanc highly recommended)

Heat oil in heavy large saucepan over medium heat. Add sausage and onion, sauté until onion is tender, about 6 minutes. Add broth and kale; bring to boil. Reduce heat to medium-low; simmer uncovered 10 minutes. Add beans and wine. Cook until kale is tender, about 10 minutes. Season with salt and pepper.

Makes 2 servings, can be doubled.

Kale Salad

2011-07-28T14:16:00.000-04:00

12 oz kale
13 1 1/2 tablespoon soy sauce
1 quart boiling water with 2 Tablespoons of salt
1 tablespoon Asian sesame oil

Rinse Kale; tear leaves into about 1-inch pieces, discarding tough ribs and veins. In a 5 to 6 quart pot over high heat, bring about 1 quart of water to boil. Add salt. Add Kale and cook until slightly wilted,3 to 5 minutes. Drain.
When cool, squeeze excess liquid from kale and place in bowl. Combine soy sauce and oil and pour over kale.
Serve at room temperature.

(Serves 6)

Kale Crunch Chips

2011-07-28T14:05:00.002-04:00

From Devlin Farms, Tennessee

A little olive oil or oil spray for the baking tray
1 large bunch fresh kale, stemmed (remove the harder center rib) and torn (about 1 pound)
1 tablespoon salt (I like sea salt or coarse salt)
2 to 3 tablespoons grated parmesan (optional)

Preheat oven to 350ºF. Line a large baking tray or two with foil, then brush or spray it with oil. Add the torn kale, spreading out each leaf as much as possible. Avoid overlapping the leaves. Bake for 10 minutes, stirring once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crisp the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)

Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container--no refrigeration necessary.

Stir-Fried Baby Bok Choy with Garlic

2011-07-28T13:52:00.002-04:00

Lillian Chou, Gourmet | November 2007

Ingredients:

1/3 cup reduced-sodium chicken broth
1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
3 tablespoons peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 pounds baby or Shanghai bok choy, halved lengthwise
2 teaspoons Asian sesame oil

Equipment: a well-seasoned 14-inch flat-bottomed wok with a lid

Preparation:

Stir together broth, soy sauce, cornstarch, and 1/2 teaspoon salt until cornstarch has dissolved.
Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5 to 10
seconds. Add half of bok choy and stir-fry until leaves wilt, about 2 minutes, then add remaining bok choy and stir-fry until all leaves are bright green and limp, 2 to 3 minutes total. Stir
broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid and cook, stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer
to a serving dish.

Cooks' note: Baby bok choy can be washed, dried, and halved 1 day ahead. Chill, wrapped in paper towels, in a sealed bag.

yield: Makes 8 servings
active time: 35 min
total time: 35 min

Blueberry Peach Crisp

2011-07-18T13:00:00.000-04:00

This quick and easy dessert takes only a few minutes to put together. It's a delicious way to enjoy nutrient-rich blueberries. For a twist on the recipe, top with a little vanilla yogurt. This dessert recipe is good enough for company and easy enough to prepare regularly for your family.

Prep and Cook Time: 10 minutes, cooking time: 45 minutes

Ingredients:
oz fresh or frozen blueberries
1 lb of fresh or frozen peach slices
4 cup apple juice

Topping:
1/2 cup almonds
1/2 cup rolled oats
1 cup pitted dates
2 TBS apple juice
1/2 tsp cinnamon

Directions:

Preheat over to 350°F (175°C). Place blueberries in the bottom of a square 8-inch baking pan. If you are
using frozen, make sure they are completely thawed and drained of excess water. Place peach slices
on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water.
Drizzle 1/4 cup apple juice over fruit.

Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon.
After running the food processor for a minute and the dates have blended with oats and almonds, add
apple juice, and mix well.

Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve
warm or cool.

serves 4

Tips for preparing blueberries

2011-07-11T13:05:00.000-04:00

If you know the source of either wild or organic berries try not to wash them at all. Fresh berries are very fragile and should be washed briefly and carefully and then gently patted dry if they are not organic. Wash berries just prior to use to not prematurely remove the protective bloom that resides on the skin's surface.

When using frozen berries in recipes that do not require cooking, thaw well and drain prior to using.

Healthiest Way of Preparing Blueberries

Blueberries retain their maximum amount of nutrients and their maximum taste when they are enjoyed fresh and not prepared in a cooked recipe. That is because their nutrients - - including vitamins, antioxidants, and enzymes - undergo damage when exposed to temperatures used in baking.

A few quick serving ideas

Add frozen blueberries to your breakfast shake. If the blender container is plastic, allow berries a few
minutes to soften, so they will not damage the blender.

Fresh or dried blueberries add a colorful punch to cold breakfast cereals.

For a deliciously elegant dessert, layer yogurt and blueberries in wine glasses and top with crystallized
ginger.

Strawberry BBQ Sauce

2011-06-22T13:56:00.003-04:00

Kenna Jo Lamberteen, Epicurious, May 2010

Ingredients:

2 cups strawberries, chopped
1/4 cup chili sauce
2 tablespoons apple cider vinegar
3 garlic scapes, minced

Preparation:

In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic. Bring the mixture to a boil and simmer for 20 minutes to thicken. Add the remaining strawberries and cook just until heated through.

Garlic Scapes

2011-06-22T13:44:00.003-04:00

Each bulb of garlic produces a single stem for a blossom. These stems are a delicacy and can be eaten raw or cooked. They have the flavor of mild garlic and have been eaten by some pregnant women who could not eat the garlic bulb. The blossom at the tip can also be eaten, but it has a different texture not acceptable to all palates.

Garlic scapes can be used like scallions in recipes. In my family, Jay likes them sautéed in his eggs at breakfast, Jon likes them chopped into his mashed potatoes, Becky likes hers sautéed with peppers, and I like them cut the size of chopped green beans then grilled in foil with a little olive oil and rosemary. Any way you like them, they are delicious but only here for a few weeks, so enjoy them now.

Anne

Penne with Chicken and Broccoli Raab

2011-06-22T13:20:00.000-04:00

Meghan Pembleton, special for The Republic

Ingredients:

12 oz penne pasta
1/4 cup flour
1 lb boneless, skinless chicken breast
1/2 bunch (about 8 oz) broccoli raab (rapini)
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/4 cup grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Cook pasta about 11 minutes, stirring often.
Meanwhile, cut chicken into bite-size pieces. Place in a zip-top bag, add flour and shake to coat.
Coarsely chop broccoli raab, removing and discarding stems if desired. (Removing stems reduces some of the bitterness.)
When pasta is done, use a slotted spoon to transfer to a bowl, saving the cooking water. Return the water to a boil. Add broccoli raab and cook 2 minutes. Drain and set aside.
Add oil to empty pot over medium-high heat. Add chicken and cook until golden brown on all sides, 6 to 8 minutes total. Reduce heat to medium. Add broccoli raab, pasta and seasoning. Sauté 1 minute. Spoon onto serving plates or bowls and sprinkle with Parmesan.

Time: 25 minutes
Serves 4

Approx. values per serving: 503 calories, 11 g fat, 64 mg cholesterol, 36 g protein, 65 g carbohydrate, 3 g fiver, 334 mg sodium, 20% calories from fat.

Rhubarb Streusel Cakes

2011-06-22T12:46:00.003-04:00

Gourmet, April 2003

You will need:

For topping:

3/4 cup all-purpose flour
2/3 cup packed brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon salt
5 tablespoons unsalted butter, softened
1/2 lb fresh rhubarb stalks, cut into 1/4 inch dice
5 tablespoons confectioners' sugar

For cake batter:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
2 large eggs
1/2 teaspoon vanilla
1/2 cup whole milk

Special equipment: a nonstick muffin pan with 12 (1/2 cup) muffin cups

Directions:

Preheat oven to 375°F. Generously butter muffin cups and top of pan.
Make streusel (for topping):
Whisk together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until mixture forms small clumps. Set aside.
Make batter:
Whisk together flour, baking powder, and salt in a bowl. Beat together butter and sugar in a largte bowl with an electric mixer at medium speed until blended, about 2 minutes. Add eggs and vanilla and beat until fluffy, about 1 minute. Reduce speed to low and add flour mixture and milk alternately in 2 batches, beginning and ending with flour mixture and mixing until just combined.
Top and bake cakes:
Divide batter among muffin cups (each cup will be about half full). Toss rhubarb with confectioners' sugar and sprinkle batter with rhubarb, then crumble streusel evenly on top. Bake in middle of oven until tops are golden and a tester inserted in center of a cake comes out clean, 22 to 25 minutes. Cool cakes in pan on a rack 3 minutes, then loosen edges of cakes with a small sharp knife or small metal spatula. Remove cakes from pan and put on rack to cool slightly.

Three Pepper Pasta Salad

2010-08-31T10:30:00.001-04:00

Ingredients:

1 package tri-color pasta
2/3 C olive oil
3 TB white wine vinegar
1/4 C fresh basil leaves
2 TB grated parmesan cheese
1 1/4 tsp salt
1/4 tsp ground black pepper
1 red pepper, julienned
1 yellow pepper, julienned
1 orange pepper, julienned
1 medium fresh tomato, chopped
1 (2.15 oz) can black olives, drained
8 oz. mozzarella cheese, cubed

Directions:

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a blender or food processor, blend the olive oil, white vinegar, basil, parmesan cheese, salt and pepper until smooth.
In a large bowl, toss together the cooked pasta, dressing mixture, peppers, tomato, and olives. Top with mozzarella cheese to serve.

from: Linda Demaria - allrecipes.com

Carrots with Honey Mustard Sauce

2010-08-24T10:45:00.003-04:00

from whfoods.com

Ingredients:

1 pound carrots
1 tsp Dijon mustard
2 tsp honey
2 TB extra virgin olive oil

Directions:

Fill the bottom of the steamer with 2 inches of water. While steam is building up in steamer, cut carrots into 1/4 inch slice. Steam carrots for 5 minutes. Combine mustard, honey, and olive oil. Remove carrots from heat and toss with honey mustard mixture.

Radish Tea Sandwiches

2010-08-17T11:30:00.002-04:00

from leftfootorganics.com

Ingredients:

1 cup minced radishes
1 tsp poppy seeds
1 cup cream cheese, softened
6 slices of Homemade or Home-style bread
3/4 tsp salt
24 leaves of young arugula, spinach, or radicchio

Combine the minced radishes, poppy seeds, cheese, and salt. Blend well. Then cover three slices of the bread with the radish mixture - about 1/4 inches thick. Top with the lettuce leaves and another slice of bread. Cut each sandwich into small squares or triangles with a sharp serrated knife. You can vary this by adding very thin slices of cucumber on top of the cheese, and Bibb lettuce. For a crunchy treat, use Romaine. You may have left over radish mixture depending on the size of your bread.

Quinoa and Green Bean Tabbouleh

2010-08-17T11:02:00.003-04:00

by Rebecca Wood

Quinoa tabbouleh affords more flavor nutrition and vitality because it's a whole - rather than a refined - grain. Pecans heighten quinoa's nutty flavor and their crunch nicely complements the juicy beans. Light and refreshing - yet substantial - tabbouleh is an ideal summer salad.

Ingredients:

1 1/2 cup green beans, trimmed and chopped into 1/4" pieces
2 cups Quinoa
1/2 cup chopped toasted pecans
1/2 cup chopped parsley
2 scallions, chopped
2 TB fresh mint, chopped
3 TB extra virgin olive oil
1 1/2 TB lemon juice
1 clove garlic, minced
Sea salt and freshly ground black pepper to taste
4 red lettuce leaves

Add green beans to a quart of rapidly boiling, salted water and boil for 2 minutes or just until they're tender but still crunchy and their color is still bright. Rise under cold water, drain and pat dry. Combine the beans, quinoa, pecans, parsley, scallions and mint. Whisk together the oil, lemon juice, garlic, salt and pepper. Pour over the salad and toss to blend. Let stand for 10 minutes. Serve on individual salad plates on a lettuce leaf at room temperature. Serves 2 to 3 as a main dish.

Fusilli Pasta With Corn and Tomatoes

2010-08-10T14:50:00.002-04:00

Ingredients:

1 1/2 TB red-wine vinegar
3 TB olive oil, or to taste
1/2 C cooked corn kernels (cut from 1 ear of corn)
1 pound tomatoes, seeded and chopped (the secret is to use the ripest, most flavorful ones)
1/4 C thinly sliced scallions
1/2 pound fusilli or other shaped pasta

In a large bowl, whisk together the vinegar, olive oil, and salt and pepper to taste and stir in the corn, the tomatoes, and the scallion. In a kettle of boiling salted water cook the pasta for 8 to 10 minutes, or until it is al dente, and drain it well. Transfer the fusilli to the bowl and toss the mixture well.

Anne's Quick Cheese Sauce

2010-08-03T10:54:00.003-04:00

Ingredients:

1/2 stick butter
3/4 cup flour
2 cup milk
8 oz. sharp cheddar, cubed or shredded
1/4 cup Velveeta

Directions:

Over low heat in a large sauce pan melt butter, add flour and stir to make a thick paste. Add milk, whisking until smooth. Add cheeses and stir constantly over low heat until melted.

Put into a small pitcher (gravy boat) and serve over broccoli or other vegetables.

Many kids do not like the strong flavor of some vegetables and this cheese sauce is a great way to encourage them to try new things.

Fava Bean Bruschetta

2010-07-27T10:32:00.002-04:00

from Adrienne Meier of Ocean Mist Farms

Ingredients:

1 Cup cooked, peeled Fava Beans, roughly chopped
sea salt and pepper, to taste
1 tsp of chopped rosemary
1 TB fresh lemon juice
2 TB olive oil
2 cloves garlic, minced
2 tsp chopped thyme leaves
8 slices toasted Italian bread

Directions:

In a medium bowl combine Fava beans, olive oil, garlic, rosemary, thyme, lemon juice and salt and pepper.
Spoon mixture onto toasted slices of Italian bread and serve. Mixture may also be stored in airtight container in refrigerator overnight.

Grilled Fava Beans

2010-07-27T10:24:00.003-04:00

from Adrienne Meier of Ocean Mist Farm

Ingredients:

1-2 pounds fresh Fava Beans

Cooking Spray

Directions:

Spray whole Fava Bean pods with cooking spray. Place pods directly on hot grill or BBQ. Turn Fava pods frequently until pods char and begin to burst open (about 7-10 minutes). Remove from grill and cool pods for 10 minutes. Remove Fava Beans from pod and peel beans by pinching one end of the bean to pop bright green Fava bean from its waxy shell.

Grilled Fava Beans are delicious served as an appetizer with slices of Parmesan cheese.

Polka-dotted Pink Pancakes

2010-07-20T10:25:00.002-04:00

from a CSA member

For an unusual twist on a breakfast favorite. The kids will never know they are eating a vegetable.

To your favorite pancake recipe:

Add 1 peeled and grated red beet into the batter.
Add blueberries for the dots.

Enjoy with your favorite syrup.

Beet Raspberry Soup

2010-07-20T10:11:00.003-04:00

Eating Well: July/August 1993

This unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious chilled soup.

Ingredients:

1 pound beets, (6 medium), scrubbed
1 1/2 TB finely chopped shallots, (2 medium)
1 Cup raspberries
1 Cup low fat milk
2 1/2 TB red wine vinegar
2 TB lemon juice
1 TB sugar
1 tsp salt
freshly ground pepper, to taste

Preparation:

Cover beets with cold water in a large saucepan; bring to boil. Reduce heat to low and simmer, covered, until tender, 30-40 minutes. Remove from heat and let cool. Drain the beets, reserving 1 1/4 cups cooking liquid. Peel the beets. Cut one beet into matchsticks (julienned) and set aside. Cut the remaining beets into chunks.
Place the beet chunks, shallots, and raspberries in blender or food processor and puree, adding the reserved cooking liquid as needed for a smoother consistency. to strain the seeds from the mixture, pour through a fine-meshed, sieve set over a large bowl. Stir milk, vinegar, lemon juice, and sugar into the bowl. Season with salt and pepper.
Cover and refrigerate until chilled, at least one hour.
Garnish with julienned beets. Serve.

Brown Sugar Glazed Beets

2010-07-20T10:03:00.003-04:00

Eating Well: Jan/Feb 2009

Try a sweet glaze on beets or other root vegetables to help balance their earthy flavor.

Ingredients:

3 TB dark brown sugar
2 TB orange juice
1 TB unsalted butter
1/4 tsp salt
1/4 tsp pepper
3 Cups cubed cooked beets (cut into 1/2-inch cubes after cooking and peeling skins)

Preparation:

Combine sugar, orange juice, butter, salt and pepper in a large nonstick skillet. Cook over medium heat until the sugar and butter are melted and starting to bubble. Stir in cooked beets and cook until most of the liquid has evaporated and the beets are coated with glaze, 6-8 minutes. Serve hot or warm.

Broccoli Raab, Bok Choy, Scapes, Zukes, and Pasta

2010-07-13T12:00:00.003-04:00

from Farmer Annie

I was trying to empty the fridge, so I made this on the weekend and it was so good. I think you could add tomatoes and they would be nice in there too! It reheats well. Healthy Eating!

Ingredients:

1 pound pasta (cooked according to package directions)
1/4 cup olive oil
1 bunch Broccoli Raab, chopped into 1' pieces
1 bunch Bok-Choy, chopped into 1" pieces
1 handful of pea pods (pull strings and break in half)
1 red pepper, chopped into 1" pieces
5 garlic scapes, chop into 1" pieces
2 zucchini, chop into 1" pieces
grated Parmesan cheese, to taste

Directions:

Pre-chop all veggies into 1" pieces.
In largest skillet, add oil and all the veggies (omit pasta until later). Simmer over medium-low heat until everything looks wilted and the zucchini softens to your liking (approx. 10-15 minutes). Remove from heat.
In a large serving dish, combine pasta with the veggie mix. Toss well. Top with grated cheese.
Serve while hot. Enjoy!

Zucchini Tomato Supreme

2010-07-13T11:44:00.002-04:00

from Farmer Annie

Ingredients:

1/4 Cup olive oil
2 TB butter
1 large onion, chop into 1" (large) pieces
3 small or 2 med or 1 large zucchini (slice 1/2" thick)
2-3 med tomatoes
1 clove chopped garlic
2 TB fresh oregano or 1 TB dried
Salt and pepper
2 TB grated Parmesan Cheese

Directions:

In largest lidded skillet saute onion in olive oil and butter, 2 minutes, or until they are clear.
Add chopped zucchini, diced tomatoes, and garlic to onion and stir on high for 2 minutes.
Add 1/2 of the oregano, stir.
Cover and simmer on lowest setting for 10 minutes, stirring every 2 minutes.
Ready when zucchini is soft and slightly clear in the middle.
Pour into a large serving dish, sprinkle w/ salt and pepper, last 1/2 of oregano and parmesan.
Serve immediately.

Chicken with Broccoli Raab and Penne

2010-07-06T12:46:00.003-04:00

from Newsday

1/2 Cup Lemon Juice
Italian seasoning blend, to taste
Salt and Pepper to taste
1/2 cup plus 1/4 cup olive oil
1 1/2 pounds boneless, skinless, chicken breast
1 bunch broccoli raab, trimmed and chopped into 1-inch pieces
1 pound penne
1 head garlic, crushed
Grated Parmesan cheese, to taste

1. In a bowl large enough to hold chicken, whisk together lemon juice, Italian seasoning blend, salt and pepper and slowly drizzle in 1/4 cup olive oil, stirring to emulsify. Add chicken and marinate 30 minutes.
2. Grill chicken on a preheated medium-high grill until cooked through, about 15 minutes. Set aside.
3. Bring to a boil a large pot of salted water; cook broccoli raab in water until tender; drain and set aside.
4. Cook penne according to package directions.
5. While pasta is cooking, in a small sauce pan, combine 1/2 cup olive oil with crushed garlic. Simmer over medium-low heat until garlic just begins to turn golden; remove from heat.
6. In a large serving dish,m combine pasta, broccoli raab and garlic oil mixture. Toss well. To with grated cheese and chicken, sliced as desired. Makes about 6 servings.

Kohlrabi Coleslaw

2010-07-06T12:36:00.003-04:00

Ingredients:

1/4 Cup Heavy/Whipping cream
1 TB Lemon Juice
1/2 TB Mustard
1/2 tsp Sugar
Salt and Pepper
Fresh Mint
1-2 Kohlrabi, depending on size, peeled and grated or julienned
2 Apples, peeled and grated

Directions:

Whisk cream into light pillows.
Stir in: lemon juice, mustard, sugar, fresh mint and salt and pepper.
Add: equal parts of kohlrabi and apple.
Stir and serve immediately.

Avocados with Strawberry Salsa and Crispy Tortilla Strips

2010-06-29T11:42:00.005-04:00

Ingredients:

1 fresh Serrano or jalapeno pepper, finely chopped
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 TB finely chopped fresh cilantro
1/2 tsp fresh lime juice
1/4 tsp salt
1/2 tsp sugar (if desired)
6 5-inch corn tortillas (or bagged chips if desired)
vegetable oil for frying
2 firm-ripe avocados

Wearing rubber gloves, remove stems, seeds, and ribs from pepper and chop fine. (Be sure to wash hands well after working with hot peppers.)

In a bowl, stir together pepper, strawberries, onion, cilantro, lime juice, salt and sugar. Set aside.

Stack tortilla and cut in half. Cut stacks crosswise into 1/4 inch strips and in heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.

Halve avocados, removing pits, and peel. Slice each half length-wise into 6 wedges and fan onto 4 salad plates.

Spoon about 1/3 Cup salsa over avocados and mound crispy tortillas strips along the side.

from Gourmet June 1997

ENJOY!!

Spinach and Garlic Scape Frittata

2010-06-22T11:02:00.003-04:00

(adapted from dakotagarlic.com)

3 TB Olive Oil
10 Eggs
1 cup (1/2 lb) chopped raw spinach
1/2 cup grated Parmesan cheese
1 TB chopped parsley or basil
1/2 cup finely chopped garlic scapes
Salt and Pepper to taste

Pre -heat oven to 350 degrees F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch oven proof skillet on the3 stove. Add the scapes and saute until tender on medium heat for about five minutes. Pout egg mixture in skillet with scapes and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.

Enjoy!!

Fried Garlic Scapes

2010-06-22T10:57:00.003-04:00

(from Dakotagarlic.com)

Garlic Scapes
Olive Oil
Balsamic Vinegar
Salt and Pepper

Cut desired amount of scapes to 1 inch size (think green bean) and saute in butter or olive oil for 6 to 8 minutes. During the last minute of cooking add about 1 TSP of balsamic vinegar. Salt and pepper to taste.

Very Delicious!

Garlic Scape Pesto

2010-06-22T10:48:00.004-04:00

(recipe adapted from Simply MJ)

1 cup grated Parmesan Cheese
2 TB fresh lime or lemon juice
1/4 pound garlic scapes
1/2 cup olive oil (add a little at a time to desired consistency)
Salt to taste

Puree scapes and olive oil in a food processor or blender until smooth. Stir in Parmesan and lime or lemon juice.

Delicious served over pasta or spread on crusty bread and crackers.

Fresh Tomato, Basil, Mozzarella Appetiser Salad

2010-06-16T12:11:00.004-04:00

Large ripe tomatoes, cut into 1/4 inch slices
Fresh mozzarella cheese, cut into 1/4 inch slices
Fresh basil, chopped
Olive Oil
Salt and pepper to taste

On a small plate, alternate overlapping slices of tomato and mozzarella cheese. Sprinkle with fresh basil and drizzle with olive oil. Serve at room temperature. Serves 2+.

Stir-Fried Baby Bok-Choy with Garlic

2010-06-16T10:53:00.003-04:00

Bok-Choy can be wash, dried and halved 1 day ahead.
Chill, wrapped in paper towels, in a sealed bag.

Ingredients:

1/3 cup reduced-sodium chicken broth
1 TB soy sauce
1 1/2 tsp cornstarch
3 TB peanut or vegetable oil
1/4 cup thinly sliced garlic (about 8 cloves)
2 Bok-Choy, halved lengthwise
2 tsp Asian sesame oil

Preparation:

In a well seasoned 14" flat bottomed wok with a lid - Stir together broth, soy sauce, cornstarch, and 1/2 tsp salt until cornstarch has dissolved.

Heat wok over high heat until a drop of water evaporates instantly. Pour peanut oil down side of wok, and then swirl oil, tilting wok to coat side. Add garlic and stir-fry until pale golden, 5-10 seconds. Add half of Bok-Choy and stir-fry until leaves wilt, about 2 to 3 minutes total. Stir broth mixture, then pour into wok and stir-fry 15 seconds. Cover with lid an cook stirring occasionally, until vegetables are crisp-tender, 2 to 4 minutes. Stir in sesame oil, then transfer to a serving dish.

Brussels Sprouts with Chestnuts

2009-11-16T12:00:00.000-05:00

This version of Brussels sprouts features turkey bacon, chestnuts and a touch of maple syrup. It's a wonderful side dish for all your holiday meals.

1 1/2 lbs Brussels Sprouts, outer leaves trimmed, cut in half lengthwise
4 slices Turkey Bacon
1 tablespoon butter
3 medium Leeks, light green and white parts, thinly sliced (about 1 1/2 cups)
Salt and Pepper
2 tablespoons Maple Syrup
1 1/2 tablespoons Apple Cider Vinegar
8 oz roasted European Chestnuts, peeled and quartered (fresh or jarred)

Steam Brussels sprouts until tender, 5 to 8 minutes. (May be done the day before and refrigerated.)

Cook bacon in a large nonstick skillet over medium heat until browned, about 5 minutes. Drain on paper towels. When cooled, crumble or cut into strips.

Melt 2 teaspoons butter in same skillet. Add leeks and 3 tablespoons water, toss to coat. Cover and cook until tender, stirring occasionally, about 6 minutes.

Add remaining teaspoon of butter and stir until melted. Add Brussels sprouts, another tablespoon of water, salt and pepper. Cook stirring until Brussels sprouts are hot and coated, about 3 minutes.

Stir in syrup and vinegar, toss to coat. Add chestnuts and bacon, toss over low heat 2 or 3 minutes more, until well mixed and heated through. Transfer to warm serving dish.

from Weight Watchers

Savory Squash Pie

2009-11-09T09:27:00.002-05:00

Makes a great side dish for chicken or pork. For a lighter supper, serve as a main dish with green salad, steamed or grilled veggies and whole wheat bread.

1 baked pie shell

4-5 cups winter squash, cooked and mashed

½ - 1 cup sauteéd diced or sliced onions

½ tsp salt

paprika

Mix squash, onions and salt. Spoon into pie shell. Heat through. Top with paprika. Cut and serve wedges.

from Laurel's Kitchen at Left Foot Organics

Squash Scones

2009-11-09T09:06:00.002-05:00

1 ½ cups winter squash, baked and mashed

2 cups unbleached white flour (use cake flour for a lighter scone)

2 tablespoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 ½ teaspoons ground ginger

½ teaspoon cinnamon

4 tablespoons unsalted butter, cut up

2 tablespoons sugar

3 tablespoons milk (or less)

Preheat oven to 425° F.

Drain the mashed squash well and turn out onto paper towels to absorb moisture.

In a large bowl, stir dry ingredients together. Add butter and mix with a fork or pastry blender. Gently stir in sugar and squash and then milk, 1 tablespoon at a time, until a soft dough forms.

Turn dough out onto floured surface. Dust your hands with flour and flatten out the dough to a 1 inch thickness. Cut out circles or triangles of about 2 inches across using a glass or knife. Place scones on parchment paper on a baking sheet. Bake for 10-15 minutes or until well risen and golden brown. Serve warm.

adapted from recipetips.com

Spinach Pumpkin Swirl Quiche

2009-11-06T09:39:00.003-05:00

1 large Sweet Potato, peeled and diced
1 Butternut Squash (or a small pumpkin squash), peeled and chopped
2 Carrots, chopped
2 Eggs, beaten
2 tbsp Butter, melted
2 tbsp Olive Oil
1/2 tsp Salt
3 tbsp Brown Sugar
1/2 tsp Curry Powder
1/4 tsp ground Cumin
1/2 tsp ground Cinnamon
1 pinch ground Nutmeg
1 (16 oz) package frozen chopped Spinach, thawed and drained
2 Eggs
1/2 tsp Salt
1/4 spt ground Black Pepper
1/2 c half-and-half Cream
2 tbsp Bread Crumbs

In a large saucepan, combine sweet potato, squash and carrots. Pour in enough water to cover vegetables. Cook over low heat until very tender, about 40 minutes. Drain and mash. Allow to cool.
Preheat oven to 350° F (175° C). Grease a 12 inch pie pan.
Add to mashed squash 2 eggs, butter, olive oil, 1/2 tsp salt, brown sugar, curry powder, cumin, cinnamon and nutmeg. Puree in a blender.
Puree separately the spinach, 2 eggs, 1/2 tsp salt, pepper and half-and-half until smoothe. Stir in 2 tbsp bread crumbs, or more if mixture is still liquid. Pour into the pie pan and press flat with a spoon.
Gently pour squash mixture on top of spinach layer. Spread with a spoon, leaving a wavy surface. Allow spinach layer to "peek" through around the edge. For swirl effect, genly stir the two layers together to create a marbled effect. Do not over-mix.
Bake 30 minutes until set in center.

Recipe from Suzy, Left Foot Organics

Winter Squash Braised in Apple Cider

2009-11-06T09:07:00.002-05:00

2 lbs Delicata or Butternut Squash
2 tbsp unsalted Butter
2 tbsp finely chopped Rosemary
2 c fresh Apple Cider
Salt and freshly ground Pepper
Balsamic or apple cider Vinegar, to taste

Peel the squash and dice it into 1/2 inch cubes or even smaller. If using Delicata, remove the seeds with a long spoon, then slice into rounds.
Melt butter in a wide skillet and add the rosemary. Cook over medium heat to flavor the butter. After 3 minutes, add the squash and cider plus enough water to cover. Bring to a boil, add 1/2 tsp salt, and simmer until squash is tender, 20 to 25 minutes, by which time the juice will have reduced enough to provide a glaze for the squash. If not, raise the heat to reduce it quickly. Sprinkle on a tsp of vinegar and taste for salt. Add more vinegar if you need to balance the sweetness, then season with pepper.

from "Left Foot Organics"

Beet and Carrot Cake

2009-10-27T16:53:00.000-04:00

This batter can be baked in a bread loaf pan, a round or square cake pan, or in a breakfast muffin pan. Serve hot with butter or turn onto a plate and decorate with a cream cheese frosting.

Preheat oven to 350°F. Grease your baking pan.
In a small bowl, combine dry ingredients:
- 1 cup whole wheat pastry flour
- 1 tsp baking powder
- ¾ tsp baking soda
In a large bowl, combine flavor ingredients and mix well:
- ½ cup brown sugar
- ½ cup white sugar
- ½ cup oil
- 2 eggs
- ½ tsp salt
- 1 tsp cinnamon
To the large bowl, add the dry ingredients and:
- ½ cup grated raw carrots
- ½ cup grated beets, raw or cooked
- 8 oz crushed pineapple, drained
- ¼ cup chopped walnuts
Stir the batter gently until thoroughly mixed. Pour into prepared pan.
Bake 50 minutes for loaf pan, 40 minutes for 9x9 or 9" round cake pan, or 25 minutes for muffin pan. Cake is done when a toothpick inserted in the center comes out clean.

Roasted Roots

2009-10-27T16:47:00.001-04:00

Use this easy method for any root crop -- beets, parsnips, turnips, carrots, potatoes. Use one or many varieties.

Scrub veggies clean. Trim off stems, tap roots, eyes, etc., leaving skins on. Rub each one with olive oil and place in a roasting pan. Sprinkle with salt and crushed thyme and rosemary. Roast at 400°F for 30 minutes or until fork tender. Eat with skins and all for extra fiber.

Pickled Beets

2009-10-27T16:19:00.000-04:00

Cook and peel the beets, boil the brine and then pack them both in jars. Here's how to make 6 pints...

Wash and drain 3 quarts beets. Don't cut them but leave 2 inches of stem and the tap root. Cover with boiling water and cook until tender, 30 -60 minutes, depending on size. Hold beets under cold water and slip off the skins and stems.

Prepare brine and simmer for 15 minutes:
2 cups sugar
2 sticks cinnamon
1 tablespoon allspice
1 ½ teaspoons salt
3 ½ cups vinegar
1 ½ cups water

Cut large beets in two or cube or slice to your favorite shape. Pack beets into hot canning jars, leaving ¼ inch headspace.

Remove cinnamon sticks from brine and bring to a full boil. Pour over beets in each jar, keeping the ¼ inch headspace. Adjust caps.

You can refrigerate these for up to 2 weeks. If you want to keep them longer, process them in a boiling water bath as you would for any canning process.

Beets are pretty and colorful, hot or cold. Processed jars make great-looking gifts with a bit of ribbon around their necks. Be sure to label and date the jars and use before next year's beet harvest!

Roasted Pumpkin or Squash Seeds

2009-10-20T10:12:00.000-04:00

Cut the top off your pumpkin or squash. Scoop out all the seeds and strings and separate the seeds. Discard the strings.

Spray a baking sheet with olive or canola oil. Spread the seeds out and sprinkle with salt, garlic salt, cinnamon and sugar, or any other flavorings you like.

Bake at 400°F until lightly browned. Keep checking, as the burn quickly.

Autumn Minestrone

2009-10-14T16:25:00.000-04:00

When a dark chilly afternoon in October portends a killing frost, gather the last of the garden's bounty and make a steaming pot of soup for dinner. This recipe makes a generous amount that will feed a family for more than one satisfying meal.

2 tablespoons canola or other vegetable oil (I use olive oil)

1 cup chopped onions

2 garlic cloves, minced or pressed

2½ cups peeled and cubed winter squash

2 celery stalks, diced (I chop 1 cup of stalks and leaves)

½ cup peeled and diced carrots

2½ cups cubed potatoes

4 cups chopped kale (I remove center ribs)

1 teaspoon dried oregano

2 teaspoons salt

½ teaspoon ground black pepper

6 cups water

1½ cups cooked or canned cannellini beans (15 oz can drained)

Warm the oil in a large soup pot on medium heat. Add the onions and sauté for 5 minutes, then add garlic for 1 minte. Add the squash, celery, carrots, potatoes, kale, oregano, salt, pepper and water, and cook for 15 minutes or until the potatoes are almost done. Add the beans and simmer for antoehr 5 to 7 minutes, until the beans are hot.

Serve immediately with fresh organic bread to soak up every last drop. Leftovers reheat very well.

Makes 12 cups; serves 6 to 8.

epicurious | October 1999

The Moosewood Collection

Anne's Meatloaf Stuffed Squash

2009-10-12T17:00:00.001-04:00

Start by pre-cooking your favorite rice. Measure out and set aside:
- ½ cup cooked rice
Set to soak in a small bowl:
- ¼ cup milk
- ½ cup quick oatmeal
Oven bake for ½ hour or microwave 5 minutes:
- 1 white acorn squash
When squash is cool enough to handle, cut in half from stem to blossom. Scoop out and discard seeds and strings. DO NOT remove squash from shell. Place shells scooped side up on a foil covered baking pan.
In a large bowl, mix:
- ½ lb ground beef
- ½ lb ground pork
- 1 egg
Add:
- ½ cup chopped onion
- ¼ cup chopped celery with leaves
- 1 sweet pepper, diced coarsely
- 2 small or 1 med tomatoes, diced
- 1 pressed garlic clove
Drain and discard milk from soaking oatmeal and add to mixture.
Add cooked rice and:
- 1 teaspoon each salt and pepper
- 1 tablespoon dried oregano or parsley leaves
Stir just enough to mix all ingredients.
Fill hollowed squash with mixture. The mixture can be mounded. Extra can be refrigerated overnight and used to stuff more squash or hollowed peppers.
Bake 45 minutes. Each ½ squash can be cut again to make 4 quarters after baking. Serve hot.

Southern Turnip Supreme

2009-10-12T14:00:00.000-04:00

1 cube vegetable bouillon
1 cup water
3 cups peeled, cubed turnips
¼ cup minced onion
2 cloves garlic, minced
salt and black pepper to taste
1½ tablespoons sour cream

½ cup shredded sharp white Cheddar cheese

chopped fresh parsley for garnish

Dissolve bouillon cube in the water, brought to a boil in a saucepan, about 1 minute. Stir in turnips, onion and garlic, return to a boil and cook until turnips are tender, about 10 minutes. Reduce heat and simmer until most of the liquid has evaporated, 10 to 15 more minutes.

Lightly stir in sour cream to coat turnips. Sprinkle with salt and pepper and top with cheese and parsley.

Baked Buttercup

2009-10-05T15:00:00.000-04:00

Fast and easy, my family's favorite squash!

Preheat oven to 350°F.

Rub outside of squash with a touch of olive oil, just enough to make it shine. Place it on a lined baking sheet in the oven for about ¾ to 1 hour, until lightly browned and soft the the poke of a wooden spoon. Remove from oven, cut in half, scoop out and discard seeds and strings.

Serve in a dish or in the squash shell. This squash is dry and sweet. Try it with a pat of butter and a drizzle of maple syrup.

Mashed Gold Potatoes

2009-09-30T16:10:00.005-04:00

From Anne’s kitchen

5 large gold potatoes (peeled or unpeeled your choice)
4 TBL of butter
¼ cup milk (more if needed)
¼ cup sour cream (more if needed)
salt and pepper to taste

Boil potatoes in water until fork soft. Drain and mash then add remaining ingredients to desired consistency.

Tricolor Potatoes with Pesto and Parmesan

2009-09-30T16:05:00.003-04:00

8 tablespoons olive oil (4 TBL for pesto + 4 TBL for potatoes)
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds Gold potatoes
1 pound purple potatoes
3/4 cup freshly grated Parmesan cheese

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.

Bon Appétit | June 2002

Sautéed Brussels Sprouts

2009-09-30T16:02:00.002-04:00

From Kathy Johnson, VDF winter share member
Makes Four Servings.

1/2 pound Brussels Sprouts
2 slices of bacon, chopped
1/4 cup chopped onion
1 chopped apple (don't peel if using Granny Smith, but do if using an apple with red skin)
1/4 tsp. salt or to taste
1/4 tsp. ground black pepper or to taste
3 Tbsp. cider

Slice Brussels sprouts in half lengthwise. Place on flat sides and cut into thin strips lengthwise.
In a large skillet over medium-high heat, cook bacon until crisp. Add the onion and apple and cook and stir until softened, about 3 minutes. Add shredded Brussels sprouts and toss until sprouts are lightly browned and tender. Season with salt and pepper and pour the cider over it and toss until most of the moisture has evaporated.

Roasted Corn Cala with Tomato Salad

2009-09-23T12:07:00.007-04:00

Serve these corn fritters hot, topped with tomato salad. Photo shows the fritters topped with smoked trout, but any savory combination will work well.

For the salad:

1 pint grape tomatoes, halved, or 2-3 large ripe tomatoes, cut into generous dice
1 small handful basil leaves, cut in a chiffonade (thin strips)
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Salt and Pepper

Combine above ingredients and toss. Adjust seasoning to taste, including the vinegar. Let sit for 15-20 minutes.

For the cala cakes:

2 ears roasted, grilled or boiled corn, cut off the cob (you can even use raw corn and sauté it with the onion)
1 small onion, diced
1 tablespoon garlic
1 cup cooked white rice
1 bunch green onions, sliced
½ cup flour
2 teaspoons baking powder
1 egg lightly beaten
¾ cup buttermilk
Salt and Pepper
Butter, lard, olive oil, vegetable oil or canola oil for sautéing

Sauté onions and garlic (with raw corn, if using it) in a little butter/oil until the onion is translucent and lightly golden. Cool slightly and combine with all remaining ingredients in a large bowl. Mix well.

In a heavy-bottomed frying or sauté pan (preferably a well-seasoned cast iron skillet), heat an ounce or so of butter/oil. Spoon in about 2 oz of batter per cake. They should look like plump pancakes. Cook until edges look dry then flip and finish.

from Chef Stephen Stryjewski, Cochon Restaurant in New Orleans

Watermelon and Feta Salad

2009-09-15T17:57:00.004-04:00

Try this unusual combination for a real taste treat.

3 cups 2-inch chunks watermelon, seeded
1 cup crumbled feta cheese
Coarsely ground black pepper
½ teaspoon hot pepper flakes (optional)

Toss melon and feta in a large bowl with a few generous grindings of black pepper. For more zing, add red pepper flakes.

Epicurious | 2006
Big Sky Cooking by Meredith Brokaw and Ellen Wright

Glenn's Catsup

2009-09-15T16:17:00.003-04:00

Overrun with tomatoes? This homemade condiment is the catsup's meow! One of our members got it from a friend with a huge garden years ago.

4 quarts peeled, cored, chopped tomatoes (dunk in boiling water for 30 seconds to remove skins easily)
1 cup chopped onions
½ cup chopped sweet red peppers
1½ teaspoons celery seed
1 teaspoon mustard seed
1 teaspoon whole allspice
1 stick cinnamon
1 cup sugar
¼-½ teaspoon ascorbic acid
1 tablespoon salt
1½ cups vinegar
1 tablespoon paprika

Cook tomatoes, onions and peppers in a heavy pot until soft. Press through a food mill or sieve. Cook strained liquid rapidly until volume is reduced by half, about 1 hour.

Tie whole spices in a cheese cloth bag, add with sugar and salt to tomato mixture. Cook gently about 25 minutes, stirring frequently. Add vinegar and paprika, continue cooking until catsup-thick. As mixture thickens, stir frequently to keep it from sticking to the bottom of the pot.

Pour boiling hot into hot canning jars, leaving an 1/8 inch head space. Adjust caps. Process 10 minutes. Yield: about 3 pints.

Roasted Cauliflower

2009-09-10T11:26:00.005-04:00

Who knew that cauliflower could be such a perfect vehicle for olive oil, lemon, garlic, and Parmesan? I love cauliflower and I'm used to eating it raw, steamed or pureéd, but this method makes it palatable to any but the most ardent anti-veggie.

1 head cauliflower
2-3 cloves of garlic, peeled and coarsely minced
Lemon juice from 1/2 or whole lemon
Olive oil
Coarse salt and freshly ground black pepper
Parmesan cheese

Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in a baking dish. Toss in the garlic. Squeeze lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. Place dish in hot oven, uncovered, for 25-30 minutes or until the top is lightly browned. Test for doneness; tines of a fork should pierce the stems easily. Remove from oven and sprinkle generously with Parmesan and serve immediately.

Fennel, Grape and Gorgonzola Salad

2009-09-04T16:36:00.000-04:00

1 large Fennel bulb (sometimes called Anise, tastes like black licorice)
2 tbsp Olive Oil
1 tbsp fresh Lemon juice
½ cup halved black Grapes or any large seedless grapes or thin-sliced tart Apple
2 oz. Gorgonzola cheese, crumbled (about ½ cup)
1 cup thin-sliced Radicchio
1 cup washed and dried Romaine, thin-sliced

Trim fennel stalks flush with bulb and discard any tough outer leaves. Halve bulb lengthwise, discard core, slice thin crosswise.

In a bowl, toss together fennel, oil, lemon juice, salt and pepper to taste. Add grapes, Gorgonzola, radicchio, and romaine. Toss to combine.

Gourmet Feb. 1997

Fennel Slaw

2009-09-04T15:54:00.003-04:00

Make this a day ahead and serve as a side dish with any grilled or other summer dinner.

2 medium fennel bulbs
1 cup large olives, green or black, sliced
1/3 cup chopped parsley
1/2 cup olive oil
3 tablespoons red wine vinegar
4 cloves crushed or minced garlic
1/4 teaspoon crushed red pepper

Discard green stems and cut fennel lengthwise into thin strips. Combine all ingredients in a large bowl. Cover and chill overnight.

CSA member Karen Carter

Fennel Chips

2009-09-04T15:41:00.003-04:00

Try these sprinkled on soup or tossed salad.

1 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
1 small fennel bulb, trimmed

Preheat oven to 225°F.

Boil water and sugar in a small saucepan, stirring, until sugar is dissolved. Remove from heat and add lemon juice.

Cut fennel bulb lengthwise into paper-thin slices using a mandolin or other manual slicer. Put slices into a bowl and pour sugar mixture over them. Let stand 5 mins.

Lightly oil a baking sheet or line it with parchment. Shake off excess liquid and arrange fennel slices in single layer without touching. Bake in middle of oven for an hour or until chips are dry and crisp. Work quickly and carefully to peel chips off the sheet and cool them on a rack.

Gourmet | January 2000

Grilled Zucchini and Summer Squash

2009-08-24T16:41:00.001-04:00

When grilled and tossed with a simple mustard vinaigrette, these vegetables turn tender and juicy, providing an ideal companion for a hearty grilled steak. Try using tomato and egg plant slices with fish or chicken.

3 med zucchini and/or summer squash
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons coarse-grain mustard
1/4 teaspoon sugar

Trim squash and halve lengthwise, then toss with salt, pepper and 2 tbls oil in a large bowl. Oil grill rack, then grill vegetables directly over hottest part of coals or gas, turning once, until grill marks appear, about 6 mins total. Move vegetables off direct heat and grill covered until tender, about 4 mins more. Transfer to a platter.

While vegetables are grilling, whisk together lemon juice, mustard, sugar, and remaining 2 tbsp oil in a small bowl. Pour evenly over vegetables on platter before serving.

Cook's note: If you aren't able to grill outdoors, squash can be cooked on a large ridged grill pan or skillet. Preheat the pan over moderatly high heat and oil it; cook the vegetables just until done, turning occasionally, about 8 to 10 mins total.

Makes 6 servings.
Gourmet | June 2007

Marinated Green Beans

2009-08-17T15:43:00.001-04:00

Make this recipe a day ahead so beans can absorb the flavor of the marinade

3 lbs of green beans ( also great using all three colors in your basket this week!)
¼ Cup coarsely chopped fresh dill
2-3 cloves of garlic, finely chopped
1 ½ teas salt
½ teas ground black pepper

¼ cup extra virgin olive oil
3 large tomatoes (peeled cored, seeded and cut into ½ inch pieces)
½ small red onion, thinly sliced
2-3 TBL fresh lemon juice

Cook beans, covered in a large pot of lightly salted boiling water over high heat until crisp tender. Quickly rinse beans in cold water (to enhance the deep green color) drain beans well.

Place dill garlic, salt and pepper in a large glass bowl and add beans to this dill mixture. Add olive oil and toss well. Add tomato and onion, and toss gently. Cover and refrigerate up to 24 hrs.

Remove beans from refrigerator and let stand, covered at room temperature 1 hour. Add 2 TBL lemon juice and toss gently. Taste for seasoning and add remaining lemon juice, if desired.

Thank you, Susie May from Underhill

Green Beans and Almonds

2009-08-17T14:00:00.001-04:00

2 1/2 cups Green Beans
2 Tbsp water
1 Tbsp butter
Salt & Pepper
1/4 cup toasted almonds*

Trim ends off green beans. Place in microwave safe dish, add water, cover and microwave on high for 5 minutes. Allow to stand a few minutes. Drain, add butter and toss until butter melts. Season and scatter with toasted almonds. Serves 4.

*You can buy raw almonds and toast them in a dry frying pan until they turn golden.

Roasted New Potatoes

2009-08-10T15:44:00.000-04:00

1 quart new potatoes scrubbed and washed
2 TB Olive Oil Fresh herbs (choose any herb or herbs that you like)
Salt and Pepper to taste

Scrub and rinse potatoes. Cut larger potatoes in half to make bite size. Put in baking dish and toss with oil, herbs and salt and pepper. Roast in the oven for about 40 minutes or until tender. Serve with sour cream.

Broccoli Salad

2009-08-04T18:04:00.003-04:00

This is a great salad to accompany any summer meal.

Ingredients:
4 cups of raw chopped into small bit sizes - broccoli tops and tender stems, peel medium to large stems (Broccoli Rabb can be substituted)
8 slices of bacon cooked and crumbled
¼ cup chopped red onion
¼ to ½ cup raisins (craisins and gold raisins can be substituted)
¾ cup your favorite mayonnaise

Dressing:
Miracle Whip (reg. mayo doesn’t taste as good)
2 T vinegar
¼ cup sugar

Mix ingredients together and let sit for 20 min. Pour over salad just before serving to keep broccoli crisp.

This recipe doubles well for large groups.

Blanched and Sautéed Broccoli with Oregano

2009-08-04T18:00:00.000-04:00

1 bunch Broccoli*, cut into florets
2 Tbsp Olive Oil
1 small Onion, chopped
3 cloves Garlic (or 2 or 3 Garlic Scapes), chopped
1 Tbsp fresh Oragano leaves, chopped fine
1 Tbsp fresh Lemon Juice

1. Bring 2 cups Water and 2 tsp Salt to a boil. Add Broccoli and lower the heat. Simmer until broccoli head is just tender in the middle, 3 - 5 minutes. Drain, reserving 1 cup of the cooking liquid.

2. Heat 1 Tbsp Olive Oil in a large sauté pan on medium. When oil shimmers, add Onion. Cook, stirring often, until onion begins to brown, 5 - 6 minutes. Stir in Garlic and cook another minute.

3. Add Broccoli, stir to coat with the onion and garlic, and Sauté 3 - 4 minutes.

4. Pour in the cup of reserved cooking liquid and add the Oregano and Lemon Juice. Simmer 5 - 10 minutes, until broccoli is very tender. Salt and pepper to taste.

Serves 2 - 4 Prep time 15 minutes Total 30 minutes.

* Pre-soak new broccoli in salted water for 1/2 hour, then rinse in fresh cold water and store in a closed container in your vegetable crisper for up to a week. Broccoli contains some 3% protein and is one of the richest vegetable sources of calcium, iron and magnesium. Broccoli is very rich in vitamins A and C.

Grilled Rainbow Chard with Fava Beans and Oregano

2009-07-29T20:46:00.004-04:00

The stems of Swiss Chard get short shrift too often. Beautiful rainbow chard stems deserve a dish all their own. Blanched to remove toughness, then grilled -- yes we like our chard charred -- their earthiness is a natural complement to meaty fava beans.

Fava Beans are worth the work!

Shuck the beans and discard the pods. Blanch beans in boiling salted water (2 TB salt to 4 quarts water) for 10 minutes. Drain, ice, and rinse. Peel off the outer skin for bright green ready-to-eat beans. Serve hot with butter, salt and pepper or add to stir fry, tossed salad, or cold bean salad.

Ingredients

2 bunches rainbow Swiss chard, stems and center ribs cut out (reserve leaves for another use)
1 cup prepared fava beans
olive oil
1 small garlic clove, thinly sliced
2 teaspoons chopped oregano
1 teaspoon fresh lemon juice

Preparation

Halve each chard stem crosswise and blanch in a large pot of boiling salted water until just barely tender, 3 to 5 minutes depending on thickness. Reserve the cooking water. Cool stems in an ice bath then transfer to a bowl or plate.

Prepare grill for direct-heat cooking over medium-hot charcoal or medium heat gas. Oil the grill rack. Cook covered only if using gas.

Toss chard stems with 1 tablespoon oil and 1/4 teaspoon each of salt and pepper. Grill stems, turning occasionally, until tender and lightly charred, about 7 minutes. Cut into 1" lengths.

Saute garlic in 1/2 tablespoon oil over medium heat, stirring, until just pale golden. Add oregano, beans and chard. Cook, stirring, 1 minute. Transfer to a serving dish and stir in lemon juice, salt and pepper to taste.

Yield: 4 side dish servings. Note: Chard and beans can be prepared a day ahead; chill them in separate containers.

Fresh Green Peas & Sugar Snaps in Sesame Dressing

2009-07-22T13:11:00.006-04:00

Two kinds of just-cooked peas and an Asian dressing make one delicious salad. Any combination of fresh peas will work with this recipe. Note: if peas are early and tender, preserve their sweet delicacy by not cooking them at all.

Ingredients

3 cups fresh shelled peas (3 lbs of pods)
12 oz sugar snap peas , trimmed

2 tablespoons unseasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon oriental sesame oil
1 tablespoon (packed) golden brown sugar
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

Cook shelled peas in large saucepan of boiling salted water until almost tender, about a minute and a half. Add sugar snap peast to same pan and continue boiling 30 seconds. Drain; rince under cold water and drain again. Transfer to a large bowl.

Whisk vinegar, soy sauce, sesame oil, sugar, salt and pepper in small bowl to blend. (Peas and dressing can be prepared up to 2 hours ahead. Let stand separately at room temperature.) Pour dressing over peas and toss to coat. Seaon to taste with more salt and pepper, if desired. Serve at room temperature.

Makes 6 - 8 servings.
Bon Appetit | July 2004

Kohlrabi & Slaw with Creamy Coleslaw Dressing

2009-07-22T13:00:00.001-04:00

Whisk into light pillows (takes just a minute):
~ 1/4 cup cream

Stir in:
~ 1 Tbsp fresh lemon juice
~ 1/2 Tbsp your favorite mustard
~ 1/2 tsp sugar
~ Salt and pepper to taste (go easy here)
~ Chopped fresh mint

Add approximately equal parts:
~ Fresh Kohlrabi, trimmed, peeled, and grated or julienned
~ a couple of apples, peeled and grated

Stir and serve immediately.

Gourmet October 1992

Creamy Lemon Chive Dressing

2009-07-08T10:07:00.002-04:00

Here's a yummy, refreshing dressing for your green salads.

2 tablespoons freshly squeezed lemon juice,
1/2 teaspoon fine sea salt,
1 cup light cream,
1/3 cup finely minced fresh Chives.

Put lemon juice and 1/2 teaspoon salt in small jar, cover and shake to dissolve salt. Add cream and chives. Shake to blend. Adjust salt to taste. Cover extra and refrigerate for up to 1 week. Shake to blend before using.

Yield: 1 1/4 cups.
NY Times June 6, 2007

Overnight Oriental Salad

2009-07-08T09:37:00.002-04:00

This recipe works well for the very sweet Napa cabbage. It was given to us by two different friends and disappears first at a potluck. Serve as a side dish or add slices of marinated grilled chicken for a main course. Napa cabbage is also great cooked up lightly in a stir fry.

For 8 servings, you will need:

2 lbs Napa cabbage, shredded very thin
2 pkgs Oriental Ramen noodles, uncooked
1 green onion, chopped
1/3 cup sugar
1/2 cup Rice vinegar
1 cup canola or olive oil
1 cup sunflower seeds (optional)
1/2 cup sliced almonds (optional)

Open the noodle packages and set aside the flavor mix envelops for later. Break and crush the dry noodles in the bottom of a large bowl. Sprinkle green onion over them. Layer on the shredded cabbage.

Whisk together oil, rice vinegar, sugar and Ramen spices. Pour mixture over the layered items in the bowl. Cover with plastic wrap and refrigerate overnight. (It stores well for several days -- if it lasts that long!)

Before serving, toast the sunflower seeds and almonds with a little salt and pepper, then add them to the bowl. Toss everything together and enjoy a refreshing summer twist on a slaw-salad.

Please enjoy our fresh organic produce.
Anne Tisbert

Garlic Sugar Snaps

2009-07-01T15:08:00.000-04:00

3/4 lb fresh Sugar Snap Peas
2 tsp Olive Oil
1 tsp Black Pepper
3 Garlic Scapes cut into 1/2" pieces
Salt to taste

1. Wash Snap Peas, remove stem tip and string.

2. Heat oil in non-stick pan; add Snap Peas, Salt and Pepper.

3. Sauté 2 mins, until slight brown spots appear and Peas are still crisp.

4. Add Scapes, sauté 2 mins more.

5. Serve with entrée or add to pasta.

Kale Crunch Chips

2009-07-01T14:48:00.004-04:00

You will need:

A little olive oil or oil spray for the baking tray
1 large bunch fresh kale, stemmed and torn (about 1 pound)
2 to 3 tablespoons grated parmesan or other hard cheese (optional)

Preheat oven to 350°F. Line a large baking tray or two with foil, then brush or spray it with oil. Add the kale, spreading out each leaf as much as possible. Avoid overlapping the leaves.

Bake for 10 minutes, stirring once or twice during that time. Sprinkle with parmesan and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. The kale will continue to shrink and crisp the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.

Remove the tray from the oven and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container -- no refrigeration necessary.

- from Devlin Farms, Tennessee

Sauteed Parsnips and Carrots with Honey and Rosemary

2009-01-20T19:42:00.005-05:00

Ingredients

2 tbsp extra-virgin olive oil
1 pound carrots (about 4 large), peeled, cut into 3 x 1/4 x 1/4 inch sticks
1 pound large parsnips, peeled, halved lengthwise, cored, and cut into 3 x 1/4 x 1/4 inch sticks
coarse kosher salt
2 tbsp (1/4 stick) butter
1 tbsp chopped fresh rosemary
1 1/2 tbsp honey (such as heather, chestnut, or wildflower)

Preparation

Heat oil in large skillet over medium-high heat. Add carrots and parsnips. (Carrots can take a bit longer to cook than parsnips, so if the carrots are large and mature, saute them for a minute or two to soften slightly before adding the parsnips.) Sprinkle with coarse kosher salt and pepper. Saute until vegetables are beginning to brown at edges, about 12 minutes. (This much can be made a day ahead. Cover and chill.)

Add butter, rosemary, and honey to vegetables in skillet. Toss over medium heat until heated through and vegetables are glazed, about 5 minutes. Season to taste with more salt and pepper.

To add richness, saute three ounces sliced pancetta until crisp; crumble over dish before serving. [Italian pancetta is a type of dry cured meat.]

Molly Stevens, Bon Appetit November 2007

Creamy Turnip Soup

2009-01-20T19:19:00.003-05:00

Ingredients

1 tbsp butter
4 cups chopped peeled turnips
2 tbsp minced fresh parsley
1 tbsp lemon juice
1/8 tsp freshly milled black pepper
Salt to taste
1 cup coarsely chopped onions
2 cups chicken or veggie stock
1 tbsp sugar
1 bay leaf
1 cup milk

Preparation

Melt the butter in a Dutch oven over low heat. Add the onions and cook stirring occasionally until tender, about 8 mins. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 mins or until the turnips are very tender. Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return the puree to the pan; add the milk and salt to taste. Heat the soup to a boil, divide into six warm soup bowls and serve.

Serves 4-6.

from Recipes from America's Small Farms

Braised Greens with Garlic

2008-11-16T10:44:00.001-05:00

Ingredients:

1/2 lb greens, stems and center ribs discarded and leaves coarsely chopped (4 cups packed)
1 garlic clove, finely chopped
1 tablespoon extra-virgin olive oil
1/3 cup water

Preparation:

Blanch greens in a 4-quart heavy pot of boiling salted water 1 minute. Drain greens in a colander and wipe pot dry. Cook garlic in oil in pot over moderate heat, stirring, until pale golden, about 30 seconds. Add greens and water and simmer, partially covered, stirring occasionally, until tender, 5 or 6 minutes. Season with salt and pepper.

Yield: 1 serving — active time: 10 min — total time: 20 min
Gourmet, December 2005

Fried Green Tomatoes

2008-11-16T10:29:00.000-05:00

Ingredients:

4 large, firm green tomatoes, cut crosswise into 1/2 inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimento
2 eggs
Vegetable oil (use bacon fat if making BLTs)

Preparation:

Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a sice.
Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

These make a great BLT with fresh basil and mozzarella.

Cookie, June 2008, by Victoria Granoff