| Recipe:
|
Apple and Sage stuffing |
| Comments:
|
From CDkitchen.com |
| Ingredients:
|
1/4 cup butter
3 cups onion, chopped
6 cups stale bread, cubed
3 green apples, peeled and chopped
3 tablespoons fresh sage, chopped
1/4 cup parsley, chopped
3/4 cup chicken stock
Salt and freshly ground pepper
|
| Instructions:
|
Melt butter in a skillet on medium heat. Sauté onion for three minutes or until softened. In a bowl, combine cooked onion with dried bread cubes, apple, and herbs. Add enough chicken stock to moisten. Season well with salt and pepper. Stuff into turkey, chicken or Cornish hens.
Variation:
Add dried cranberries or other dried fruits, use less sage and add some thyme.
|
| Serving
Size: |
7 |
|
| Recipe:
|
Apple Compote |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
5 apples, peeled, cored, and coarsely chopped
1/4 c brown sugar
Juice of 1 small lemon
1/2 c apple cider
|
| Instructions:
|
Put apples, sugar, lemon juice, and cider in a large heavy pot. Bring to a boil over high heat, then reduce heat to medium, and cook, stirring occasionally, until apples have absorbed all the juices and are soft but still holding their shape, about 30 minutes. Remove from heat, and serve warm or at room temperature. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Double Crust Apple Pie |
| Comments:
|
This classic apple pie combines Fuji and Granny Smith apples for a deliciously tart-sweet flavor. We bake this pie long enough for exceptionally tender apples.
Nutrition Info
Per Serving (146g-wt.): 310 calories (160 from fat), 18g total fat, 5g saturated fat, 3g protein, 36g total carbohydrate (3g dietary fiber, 10g sugar), 5mg cholesterol, 320mg sodium
|
| Ingredients:
|
3 Fuji apples, cored, peeled and sliced
3 Granny Smith apples, cored, peeled, and sliced
2 TB unbleached white flour
3/4 cup natural brown sugar
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp sea salt
1 TB organic butter
2 (9-inch) pie crusts (for a double crust pie)
Ingredient Options: brush the top of the pie with a little milk and sprinkle with raw turbinado sugar before baking.Preheat oven to 350°F.
|
| Instructions:
|
Place apple slices in a large bowl. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Toss into the apples using clean hands. Place apples into prepared pie crust. You may find you have to pile them high depending on your pie plate. Cut the butter into small pieces and lay all over the apples. Top with the other crust and flute the edges. Make 3 slits in the top of the pie to allow steam to escape.
Place the pie on a cookie sheet to catch any hot filling that may bubble over. Bake for 1 to 11/4 hours or until golden and bubbly.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Warm Salad |
| Comments:
|
|
| Ingredients:
|
3 Tbsp. Olive Oil
1 Stalk Celery or Fennel, sliced
2 c. chopped red onions
2 cloves garlic
1 head romaine lettuce, chopped
3 leaves Chinese Cabbage
1 bunch chard
2 c. mustard greens, chopped
salt and pepper to taste
2 medium leeks
3/4 lb. sliced mushrooms
3 Tbs. wine or balsamic vinegar
4 Tbs. Parmesan |
| Instructions:
|
Saute celery, onion, and garlic.
Add greens and cook until wilted.
Remove from heat. Toss with vinegar and remaining ingredients. Serve warm. |
| Serving
Size: |
|
|
| Recipe:
|
Fry Pan Apple Dessert |
| Comments:
|
n/a |
| Ingredients:
|
3 large Granny Smith apples, sliced
3/4 Cup brown sugar
4 eggs, separated, room temp
3 Tblsp. butter (plus)
Juice from 1/2 lemon
Zest from 1/2 lemon
Cinnamon
|
| Instructions:
|
In 8" cast iron skillet, sauté apples over medium heat in butter with 1/4 C brown sugar and lemon juice until glazed, turning frequently.
Beat egg whites to soft peaks. Add 1/4 Cup brown sugar and beat until stiff. Beat yolks with 1/4 Cup brown sugar and lemon zest until thick and lemon colored. Fold in whites.
Sprinkle apples in pan with cinnamon.
Spoon whites over apples and bake at 375 for 15 - 20 minutes or until golden brown and set.
Serve at once, flipped over and topped with whipped cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pico de Gallo |
| Comments:
|
Typically, you can just use one part tomatoes (seeded) to one part onion to one part cilantro.
Throw in some minced jalapeno and juice from a lime and you're done.
Chill for several hours in the fridge for even better flavor.
Or, if you're like me, dig right in because you're too impatient.-Angie Tjoelker
|
| Ingredients:
|
10 Roma tomatoes
1 medium onion
1 bunch cilantro,br>
1/2-1 jalapeno
1 small lime, juiced
|
| Instructions:
|
Cut each tomato in half widthwise.
You will need to get rid of all of the seeds (my favorite part of the recipe).
Just stick your finger in the hole where the seeds are and they will squirt out.
Make sure you're wearing an apron or are very careful to not squirt yourself.
After seeding the tomatoes, finely chop and set in a bowl.
Finely chop the onion and add to the tomatoes.
Cut the cilantro leaves from the stems and roughly chop, adding to the bowl.
Seed and chop the jalapeno (you may want to wear gloves to prevent the oils from making your hands burn) and add to the bowl with the lime juice.
Stir, and you're done!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Butternut, Apple, and Pecan Salad |
| Comments:
|
by Barry Correia, Scott Uehlein, and the Kitchen Staff of Canyon Ranch
The Canyon Ranch cookbook is so filled with delectable-looking treats like this one that it was hard to choose! We decided on this perfect autumn salad, with its maple-baked vitamin-packed squash, crisp apples and Omega-3-rich nuts.
Adapted from Canyon Ranch Cooks |
| Ingredients:
|
2 pounds peeled butternut squash, deseeded, and cubed
2 t canola oil
1 T pumpkin pie spice mix
3/4 c red wine vinegar
1/2 c maple syrup
5 Granny Smith apples, cored and cubed
1/2 c pecans, chopped
|
| Instructions:
|
1. Preheat oven to 400°F. Mix squash with oil in a bowl. Sprinkle in the spice mix and toss to coat. Spread squash on an ungreased baking sheet and bake for 15 minutes, or until golden.
2. In a small bowl, combine vinegar and maple syrup, pour over squash and bake for 5 more minutes.
3. Place apples and pecans in a large bowl and add hot squash mixture. Toss lightly and allow to cool before serving.
HINT: Hack off the stem of the squash with a cleaver and then cut the long part off the bulbous base. Peel the two shapes separately.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Roasted Vegetable Soup |
| Comments:
|
There is no need to peel any of the vegetables (except beets after cooking). They will end up being pureed anyway and will provide even more nutrition. You can also roast a second head of garlic at the same time for spreading on pieces of crusty french bread to go along with the soup. The measurements for the spices are approximations. Taste and add more if needed. You can made the soup thick or thin depending on how much broth you add. I prefer a thicker style soup myself.- Angie Tjoelker
|
| Ingredients:
|
8 medium-small carrots
1 sweet potato
3 beets
1 large onion
1 head garlic
olive oil
6-8 cups vegetable broth
2 Tbsp tumeric
2 Tbsp ground ginger
1 tsp cumin
1 tsp coriander
salt & pepper to taste
Optional:
Mexican crema (or sour cream)
chives, chopped
|
| Instructions:
|
Preheat oven to 400.
Chop carrots, beets, onions, & sweet potato into large chunks.
Toss with olive oil and spread on a cookie sheet.
Cut the top off the entire head of garlic and spread a bit of olive oil around the entire head, then place it on the cookie sheet.
Roast vegetables until soft and slightly caramelized in the oven for 45-60 minutes, stirring every 15 minutes.
Once the vegetables are done roasting, let cool slightly, then remove the skins from the beets.
They should peel off easily.
Squeeze each garlic clove out of its skin, discard skin.
Working in batches, puree the vegetables with some vegetable broth in a blender.,br> Pour the puree into a stock pot.
Turn heat to medium.
Add the spices, stirring occasionally 5-10 minutes until heated through.
Serve with a dallop of creama & chives.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Rosemary Fruit Salad |
| Comments:
|
n/a |
| Ingredients:
|
1-tablespoon lemon juice
1 pint of strawberries hulled, washed and sliced into halves
1 cup of pineapple wedges, fresh or canned
2 apples cut into squares
2 oranges, peeled and cut into sections
½-cup fruit concentrate or 1/3 cup light honey
½-cup water
½-teaspoon rosemary leaves crushed
¼-teaspoon whole cloves
Two cinnamon sticks
1 tablespoon orange or lemon zest (peel)
|
| Instructions:
|
Combine sweetener, water, rosemary, cloves and cinnamon. Bring to a boil and simmer on low for about 10 minutes. Remove from heat, strain and cool. Combine fruit and lemon juice. Pour syrup mixture over the fruit and mix well but gently.
Chill and serve garnished with orange or lemon zest. |
| Serving
Size: |
4 |
|
| Recipe:
|
Sauteed Apples with a Crisp Topping and Creme Fraiche |
| Comments:
|
by Mona Talbott |
| Ingredients:
|
3 Golden delicious or Fuji apples
2 T butter
2 T brown sugar
2 t cinnamon
Crisp Topping
1 c flour
1/2 c oats
1/4 c white sugar
1/4 c brown sugar
1/4 c softened butter
Crème fraîche or ice cream
|
| Instructions:
|
Preheat oven to 350°F. Peel the apples and cut them into quarters. Cut each quarter into three pieces. Heat a sauté pan and melt the butter. Add the apples and cook until they are lightly golden and tender. Sprinkle the brown sugar and 1 teaspoon of the cinnamon over them; mix well.
Make a bed of the apples in a 6-inch baking dish. You can add some berries, if you have any on hand.
Make the crisp topping by combining the remaining dry ingredients and butter. With your hands, crumble the mixture into small pea-size pieces. Lightly sprinkle on top of the apples, and bake in the oven for 20 minutes or until the topping is golden brown. Serve warm with crème fraîche or ice cream.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spinach salad with fruit and nuts |
| Comments:
|
wonderful flavor! |
| Ingredients:
|
1 lb. spinach
1c. chopped macadamia nuts
1 c. fresh raspberries or strawberries
3 kiwi
some chives
salt and pepper
Dressing:
2Tbs. Rasp. or Staw. jam
1/3c. salad oil
2tbs. red wine or balsamic vinegar
|
| Instructions:
|
Mix together salad ingrdients in bowl. Mix together dressing ingredients, pour over salad and enjoy! |
| Serving
Size: |
4 |
|
| Recipe:
|
The best green bean salad |
| Comments:
|
Bring copies of this recipe with you if you bring it to a potluck. You will be asked for this recipe!
Note: this is good with either basil or cilantro! |
| Ingredients:
|
1 1/2 lbs. green beans (par-boiled)
1c. diced red onion
1c. crumbled feta
1 c. toasted walnut pieces.
Dressing:
3/4 c. olive oil
1/4 c. white wine vinegar
1/2 c. finely chopped fresh basil (or cilantro for a different flavor)
1 tsp. salt
1/2 tsp. minced garlic
fresh ground pepper
|
| Instructions:
|
Combine oil, vinegar, basil(or cilantro), salt, garlic, and pepper. Shake and refrigerate.
Keep all ingrediants seerate.
Just before serving, toss beans, onions, cheese, and walnuts with dressing. |
| Serving
Size: |
|
|
| Recipe:
|
Apricot-Cilantro Salad |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 16 1/2-ounce can apricot halves in light syrup, sliced
1/4 cup lemon juice
2 teaspoons sugar
1 teaspoon reduced-sodium soy sauce
1 teaspoon ground cumin
4 cups shredded lettuce
1/4 cup fresh cilantro, chopped
2 greens onions, sliced
2 cups fresh bean sprouts
1 8-ounce can water chestnuts, drained and sliced
1/2 cup slivered almonds, toasted
|
| Instructions:
|
Drain apricots, reserving 2 tablespoons syrup. Combine reserved syrup with lemon juice, sugar, soy sauce and cumin. Chill until ready to serve. Place lettuce in serving bowl. Tope with cilantro, onion, bean sprouts, water chestnuts, apricot slices and almonds. When ready to serve, mix dressing well and pour over salad. Toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Artichokes-simple recipe |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons light mayonnaise
1 teaspoon prepared mustard
2 large artichokes
1 tablespoon lemon juice
|
| Instructions:
|
In a small bowl, combine mayonnaise and mustard. Cover and refrigerate until ready to serve.
Wash artichokes under cold, running water. Pull off lower petals and cut off bottom stems (cut flush with the base). Cut off about 1/2 inch of the pointed top of the artichoke. Trim tips of leaves with scissors to remove thorns. Dip in lemon juice to preserve color.
TIP: Always use a stainless-steel knife and a stainless-steel or glass pot. Iron or aluminum will turn artichokes an unappetizing blue or black. For the same reason, never let aluminum foil come in contact with artichokes.
In a large pot (big enough to hold the artichokes in a single layer), add approximately 2 cups of water and the remaining lemon juice; bring to a boil.
Place the prepared artichokes in the boiling water, cover with lid, reduce heat to simmer, and let cook for approximately 20 to 40 minutes (depending on size). The artichokes are done when the leaves pull away easily. Remove artichokes from the boiling water with tongs and drain them upside down in a colander (after cooking, artichokes can be stored in an airtight container for a maximum of 3 days). Bring to room temperature before serving. Serve warm or cool with mayonnaise/mustard dip.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Arugula Salad with Parmigiano-Reggiano |
| Comments:
|
n/a |
| Ingredients:
|
1/2 pound baby arugula
1 1/2 T white wine vinegar
4 T extra-virgin olive oil
Salt and freshly ground black pepper
Parmigiano-Reggiano
|
| Instructions:
|
1. Wash the arugula carefully, making sure sand and dirt are removed, and dry.
2. Place the cleaned and dried arugula in a large salad bowl. Drizzle with the vinegar and oil. Toss to mix well, then season to taste with salt and pepper. Toss again to mix well.
3. Using a vegetable peeler, shave strips of Parmigiano-Reggiano over the salad.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS WITH PARMESAN BUTTER |
| Comments:
|
n/a |
| Ingredients:
|
1 lb asparagus, ends trimmed
3 T butter, room temperature
1/2 c (packed) grated Parmesan
1 T chopped fresh basil or 1 t dried
1 large garlic clove, chopped
1 1/2 t fresh lemon juice
|
| Instructions:
|
Cook asparagus in large pot of boiling salted water until just crisp-tender, about 3 minutes. Drain well. Arrange asparagus on broiler-proof platter. Preheat broiler. Beat butter in medium bowl until fluffy. Beat in cheese, basil, garlic and lemon juice. Season to taste with salt and pepper. Drop butter mixture by teaspoonfuls over asparagus. Broil asparagus until topping browns, watching closely to avoid burning, about 3 minutes. Serve hot. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus and avocado wraps |
| Comments:
|
n/a |
| Ingredients:
|
24 spears asparagus
1 ripe avocado, pitted and peeled
1 tablespoon lime juice
1 clove garlic, minced
1 1/2 cups cooked cold long-grain white rice
3 tablespoons plain nonfat yogurt
3 whole wheat tortillas 10 inches in diameter
1/3 cup fresh cilantro leaves
2 tablespoons chopped red onion
|
| Instructions:
|
In a medium-sized saucepan over high heat, bring 2 inches water to a boil. Place the asparagus in a steamer basket, cover, and steam until just tender, approximately 5 minutes. Remove the asparagus and immediately rinse in cold water to stop the cooking process. Drain thoroughly.
In a small bowl, mash the avocado, lime juice, and garlic into a coase puree.
In another small bowl, stir together the rice and yogurt to mix well.
Heat a large dry frying pan (not one with a nonstick surface) over medium heat. One at a time, heat the tortillas in the hot pan until softened, approximately 20 seconds per side.
Lay the tortillas flat on a clean work surface. Spread the avocado mixture equally among the tortillas. Top each with an equal amount of the rice mixture, asparagus, cilantro, and onion.
Fold in both sides and the bottom of each tortilla up over the filling; then roll to close. If made in advance, cover with plastic wrap and refrigerate for up to 1 hour. Return to room temperature before serving.
To serve, cut each wrap in half crosswise.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Asparagus Milanese |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus, cut into 5- to 6-inch lengths (use the thicker stem ones)*
Freshly grated Parmigiano-Reggiano cheese
4 tablespoons butter
4 eggs
Salt and freshly ground black pepper to taste
* If you can find the purple-tipped asparagus, they are outstanding.
|
| Instructions:
|
Snap off the tough ends of the asparagus; cook in boiling salted water until just crisp-tender, approximately 4 to 5 minutes for thick stalks. Remove from heat and remove asparagus with a slotted spoon; drain on several thicknesses of paper toweling until ready to serve. Remember that the asparagus will continue to cook from their own heat as they stand and cool, so if you like very firm asparagus, time them accordingly. Divide asparagus among 4 individual serving plates, arrange asparagus like spokes with the tips at the center of the plate. Sprinkle parmesan cheese over the asparagus.
In a medium frying pan over medium heat, heat the butter until just hot enough to sizzle a drop of water. Break and slip eggs into the pan; reduce heat to low and cook approximately 2 to 3 minutes or until whites are set but yolks are still runny. With a spatula, remove the eggs to the plates you will serve them on and place on top of the asparagus (be careful not to break yolks). The eggs should be hot enough to slightly melt the grated cheese.
If the butter hasn’t already begun to brown, increase the heat under the frying pan and cook butter until lightly browned. Pour the browned butter over the top of the eggs.
Serve immediately. Season with salt and freshly ground pepper at the table.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Pasta Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 small shallot or 1/2 large shallot, finely chopped
1/3 cup extra-virgin olive oil, eyeball it
1 pound asparagus, thin spears
2 endive, cored and thinly sliced
1/2 small red bell pepper, chopped
1/2 pound bow tie pasta, farfalle, cooked to al dente and cooled
1/2 cup frozen green peas
1/4 cup chopped flat- leaf parsley, a couple of handfuls
3 tablespoons white wine vinegar
Salt and freshly ground black pepper
|
| Instructions:
|
Heat shallot and oil in microwave safe covered dish
for 30 seconds or in a small pan on the stovetop over medium low heat for 5
minutes. Allow oil to cool back to room temperature.
Hold a spear of asparagus at each end and snap it. The spear breaks where the
tender tops meet the tough bottoms. Line the broken spear up with the bundle of
cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par
boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool
under cold running water and drain. Cut asparagus into 1-inch pieces on an angle
and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red
bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost
as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil.
Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus Soup with Parmesan Sprinkle |
| Comments:
|
by Arthur Agatson, MD
Just a few simple ingredients create this rich and flavorful springtime soup. Asparagus is a traditional April treat, but you may not know that it contains glutathione, a potent anticarcinogen, and is an excellent source of vitamins A, C and E, as well as B-complex vitamins, potassium, and zinc. All that in such a luscious little package!
|
| Ingredients:
|
1 T extra-virgin olive oil
1 small onion, chopped
1 clove garlic, minced
2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths
4 c good-quality vegetable broth
4 t freshly-grated parmesan cheese
Salt and freshly-ground pepper, to taste
|
| Instructions:
|
1. Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brown.
2. Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
3. Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender.
4. Return to the pan and gently reheat, seasoning with salt and pepper to taste.
5. Serve in individual soup bowls with a sprinkle of Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ASPARAGUS TART |
| Comments:
|
n/a |
| Ingredients:
|
1 recipe pie crust for 9-inch pan
1 teaspoon all purpose flour
1 bunch asparagus, each spear trimmed 3 inches long
2/3 c half and half
2 eggs
1/2 c fresh grated Parmesan cheese
1 t dried tarragon
1/2 t salt
|
| Instructions:
|
Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan. Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F. Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with balsamic vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
2 pounds asparagus stalks, washed and trimmed*
3 tablespoons good-quality balsamic vinegar
2 tablespoons minced red onion
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
Coarse kosher salt to taste
* A mixture of green and white asparagus will make a beautiful presentation!
|
| Instructions:
|
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Arrange asparagus on serving platter or individual serving plates.
In a bowl or jar, whisk together balsamic vinegar, red onion, olive oil, garlic, and pepper.
Spoon the vinaigrette over the asparagus, allowing a little to puddle on either side. Sprinkle lightly with coarse salt.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with Balsamic Vinaigrette and Goat Cheese |
| Comments:
|
by Sarah Belk King
Tart and tangy flavors—such as citrus juices and balsamic vinegar—have a great affinity for asparagus. Use the best and oldest balsamic vinegar that you can afford: The longer it is aged, the richer the flavor.
Preparation time: 0.500000 minutes
|
| Ingredients:
|
2 pounds asparagus, tough ends removed
3 T olive oil
1 T balsamic vinegar
2 ounces full-flavored goat cheese (such as Bûcheron), crumbled
|
| Instructions:
|
1. Bring a pot of lightly salted water to boil. Place the asparagus in the pot and blanch until al dente. Remove asparagus and plunge into ice water to stop cooking. Drain and place on a serving plate.
2. Drizzle with the oil and then the vinegar. Top with goat cheese and serve at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus with lemon vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
1/4 cup extra-virgin olive oil (can use hazelnut or walnut oil)
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
3/4 teaspoon kosher salt
Pinch freshly cracked black peppercorns
2 pounds asparagus stalks, washed and trimmed
|
| Instructions:
|
In a jar or bowl, combine olive oil, lemon juice, thyme, garlic, salt, and pepper. Store, covered, in the refrigerator. Serve at room temperature.
Blanch the asparagus in lightly salted boiling water for about 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well. Toss asparagus with enough lemon vinaigrette to lightly coat. Arrange asparagus on serving platter or individual serving plates.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Asparagus with orange dressing and toasted hazel nuts |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons finely chopped hazelnuts
1 1/2 to 2 pounds asparagus stalks, washed and trimmed
1/4 teaspoon freshly grated orange zest
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse kosher salt
Coarsely ground black pepper
|
| Instructions:
|
Preheat oven to 375°F. Toast hazelnuts in a small shallow baking pan until golden, 4 to 5 minutes.
Cook asparagus in a large frying pan of boiling salted water until crisp-tender, about 3 to 4 minutes, and drain well in a colander. Transfer hot asparagus to serving platter or individual serving plates.
In a small bowl, whisk together orange zest, orange juice, lemon juice, olive oil, salt and pepper to taste. Spoon orange dressing over top or asparagus and sprinkle with nuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asparagus, Spring Onion, And Mushroom Pasta |
| Comments:
|
by Maria Helm Sinskey
If your market carries morels, buy a few and fill in with less expensive, cultivated varieties of mushrooms such as cremini or oyster. Pappardelle is a broad, ribbonlike pasta. If you can't find it, use fettuccine.
Preparation time: 0.100000 minutes
Adapted from Organic Style magazine |
| Ingredients:
|
1 pound thin asparagus
3/4 pound mushrooms (morel, cremini, oyster, or a mixture)
2 T extra-virgin olive oil
1/4 pound spring onions (or scallions or baby leeks), trimmed and sliced
1/4 c dry white wine
1/2 c vegetable broth
4 T unsalted butter
Sea salt and freshly ground pepper
8 ounces dry pappardelle or fettuccine
1 T chopped chervil or flat-leaf parsley
|
| Instructions:
|
1. Cut off tough ends of asparagus and slice crosswise into two-inch pieces. Trim tough stems from mushrooms. If the mushrooms are dirty, quickly rinse in cold water and pat dry before slicing into bite-size pieces.
2. Heat oil in a 12-inch sauté pan over medium-high heat. Add mushrooms and cook, stirring, until lightly browned, about 5 minutes.
3. Add onions and cook 1 to 2 minutes, until softened. Add asparagus and sauté 2 minutes. Add wine and simmer until liquid has evaporated, 1 to 2 minutes. Add vegetable broth and bring to a boil. Add butter and toss until melted into vegetables. Season to taste with salt and pepper.
4. Meanwhile, in a large pot of boiling, salted water, cook pasta until al dente. Drain and transfer to a large bowl. Mix in the sauce and chervil. Season with additional salt and pepper, and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Cream of Asparagus Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 lb green asparagus
1 onion, chopped
1.5 tablespoons unsalted butter
2-3 cups chicken broth
1/4 c crème fraîche or heavy cream
1/4 t fresh lemon juice, or to taste
|
| Instructions:
|
Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces. Cook onion in 2 tablespoons butter in a 4-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth and simmer, covered, until asparagus is very tender, 15 to 20 minutes. While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain. Purée soup in batches in a blender until smooth, transferring to a bowl (use caution when blending hot liquids), and return to pan. Stir in crème fraîche, then add more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining butter. Add lemon juice and garnish with asparagus tips. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Asparagus with Gorgonzola Butter |
| Comments:
|
n/a |
| Ingredients:
|
3/4 c crumbled Gorgonzola cheese
6 T butter, room temperature
1 teaspoon fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh basil
3 garlic cloves, minced
2 pounds asparagus, trimmed
|
| Instructions:
|
Stir Gorgonzola cheese, butter and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Gorgonzola butter can be prepared 2 days ahead. Keep refrigerated.) Prepare barbecue (high heat). Whisk oil, basil and garlic to blend in small bowl. Spread out asparagus in single layer in baking dish. Pour oil mixture over asparagus and turn to coat. Sprinkle with salt and pepper. Transfer asparagus to barbecue. Grill until charred on all sides, turning occasionally, about 4 minutes. Transfer to plates. Top asparagus with some Gorgonzola butter and serve. (Can also be cooked in the oven using the broiler). |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1 1/2 pounds medium asparagus
1 1/2 T extra-virgin olive oil
3/4 t salt
1/2 t freshly ground black pepper
|
| Instructions:
|
1. Preheat the oven to 375°F. Rinse the asparagus; snap off the hard ends and discard them.
2. In a medium bowl, toss the asparagus in the oil to lightly coat the spears; add salt and pepper.
3. Spread the asparagus on a nonstick or parchment-covered baking sheet and roast until tender and beginning to brown, about 20 minutes.
Note: If you want to roast the asparagus faster, turn the oven up to 400°F and roast for about 15 minutes. Adjust the time according to the stalk thickness. Add lemon juice and zest for extra flavor.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Asparagus and Apple Salad |
| Comments:
|
n/a |
| Ingredients:
|
24 thin asparagus stalks, ends trimmed
1 tablespoon plus 1/3 cup olive oil
1/4 cup rice vinegar
2 tablespoons honey
1 garlic clove, minced
1 head lettuce, washed and torn
1 apple, quartered, cored, diced
4 ounces Gruyère cheese, grated
|
| Instructions:
|
Preheat oven to 400°F. Arrange asparagus in single layer on large baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Toss to coat. Roast 30 minutes, turning once. Let cool 5 minutes. Meanwhile, whisk remaining 1/3 cup olive oil, vinegar, honey and garlic in small bowl to blend. Place lettuce in large bowl. Add vinaigrette to greens and toss to coat. Mound salad on plates. Top with diced apple and cheese, dividing equally. Arrange asparagus on top. |
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Sesame Asparagus |
| Comments:
|
n/a |
| Ingredients:
|
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons oriental sesame oil
2 large garlic cloves, chopped
2 pounds asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
4 teaspoons sesame seeds
|
| Instructions:
|
Stir soy sauce and sugar in small bowl until sugar dissolves. Heat oil in heavy large skillet. Add garlic and stir 15 seconds. Add asparagus and stir-fry until crisp-tender, about 4 minutes. Add soy mixture and toss until asparagus is coated, about 1 minute longer. Season with salt and pepper. Transfer to bowl; sprinkle with sesame seeds and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Avocado Cilantro Soup |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
8 green onions
1/2 cup fresh cilantro leaves
2 garlic cloves
4 ounces pared avocado
1 1/2 cup plain yogurt
1/2 cup skim buttermilk
2 tablespoons lime juice
1/2 teaspoon curry powder
1/8 teaspoon ground red pepper |
| Instructions:
|
In a food processor combine:
green onions
fresh cilantro leaves
garlic cloves
Process until finely chopped and then add:
pared avocado
Process until smooth and then add:
plain yogurt
cup skim buttermilk
tablespoons lime juice
teaspoon curry powder
teaspoon ground red pepper
Process until smooth. Cover and chill at least 1 hour before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Sweet Onion Salad with Avocado and Garlic Dressing |
| Comments:
|
by Susie Quick
This dressing also makes a tangy dip for vegetables or chips.
Adapted from Organic Style magazine |
| Ingredients:
|
2 med Vidalia or sweet onions, sliced into thick rounds
2 sm. head red leaf lettuce (1/2 pound), torn into pieces
1 c thinly sliced Kirby cucumber
2 ripe Hass avocados
1/3 c loosely packed fresh basil leaves
1 1/2 t minced garlic
1/4 c plain yogurt or buttermilk
2 T fresh lemon juice
3 T white wine vinegar
1/3 c grapeseed or olive oil
Kosher salt and freshly ground black pepper
|
| Instructions:
|
1. Soak onion slices in cold water 10 minutes; drain. Arrange lettuce, cucumber, and onions in a bowl.
2. Pit and peel avocados; place in a food processor. Add basil, garlic, yogurt, lemon juice, and vinegar; process until combined. Slowly add oil through the machine's feed tube; process until smooth. Dressing should be pourable; add a tablespoon of yogurt if too thin. Season to taste with salt and pepper. Spoon dressing over salad and serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Basil & Garlic Mayonnaise |
| Comments:
|
From www.boxedgreens.com |
| Ingredients:
|
1 cup coarsely chopped fresh basil
1 clove garlic, smashed
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup prepared mayonnaise
|
| Instructions:
|
Pulse basil, garlic, salt and pepper food processor until finely chopped. Add mayonnaise and blend until smooth. Chill covered for up to 1 hour before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Chicken Salad |
| Comments:
|
From www.io.com. |
| Ingredients:
|
1 cup cooked chicken breast chunks
1 cup cooked rice
1/2 cup red grapes, halved
1/2 cup non-fat mayonnaise
1/4 cup sweet basil, chopped
2 tablespoons sweet onion, chopped
1/4 teaspoon coarse black pepper
1/4 cup chopped pecans
|
| Instructions:
|
Combine all ingredients except pecans and chill thoroughly. Add nuts just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Basil-Lemon Cake |
| Comments:
|
Although a basil cake sounds unusual, think of the basil as you would mint rather than as an herb used only in savory cooking. Mash cherries, berries, or any juicy sweet fruit and serve them over the cake with chocolate ice cream or whipped cream for an unbelievably luscious dessert. This cake actually gets better the next day. Cover it well, but do not refrigerate it unless you need to store it for more than a day or two.From www.writerguy.com/deb/recipes |
| Ingredients:
|
2 1/2 cups cake flour
2 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cup granulated sugar
2 large eggs, beaten
1/2 cup chopped fresh basil
2 tablespoons finely grated lemon zest
1 teaspoon vanilla extract
1 cup + 2 tablespoons buttermilk
1 1/2 cup mixed berries (optional)
|
| Instructions:
|
Preheat oven to 375 degrees F. Lightly oil a spring-form pan. In a medium bowl, combine flour, baking powder and salt. Place butter and sugar in a large bowl. With an electric mixer on medium speed, beat until creamy. Add eggs, basil, lemon zest and vanilla. Beat until blended. Add flour mixture, a third at a time, alternating with buttermilk and beating on low speed until smooth.
Pour into prepared pan. Bake 35 to 45 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 10 minutes. Remove the sides of the pan and cool completely. Place on a serving plate and top with berries, if desired.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Basil-Parsley Sauce |
| Comments:
|
Serve this sauce with steamed fresh vegetables, such as carrots, potatoes or artichokes.From fooddownunder.com |
| Ingredients:
|
1 cup fat-free chicken or vegetable broth
2 tablespoons cornstarch
2 large egg yolks, slightly beaten
3/4 cup minced fresh parsley
1/2 cup chopped fresh basil
2 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped lemon rind
1 clove garlic, minced
|
| Instructions:
|
Combine broth and cornstarch in a small saucepan. Bring to a boil and cook 1 minute, stirring constantly. Gradually add hot broth mixture to egg yolks; stir constantly with a whisk. Return broth mixture to pan; cook over medium-low heat 15 minutes or until thermometer registers 160 degrees F. Pour into a bowl; stir in remaining ingredients. Cover and chill. |
| Serving
Size: |
1-2 |
|
| Recipe:
|
Bulgar Pilaf with Basil |
| Comments:
|
n/a |
| Ingredients:
|
green garlic(chopped)
leeks (chopped)
pasta
stock or water
bulgar
salt to taste
basil (finely sliced or chopped)
garlic (minced) |
| Instructions:
|
Sauté finely chopped green garlic and leeks. Add some orzo pasta or any other shape, or spaghetti broken into small pieces, and sauté until brown. Add 2 cups stock or water and bring to a boil. Add 1 cup bulgur and salt to taste, reduce heat to low, cover and cook for 20 to 25 minutes. Let rest 10 minutes. Add in 2 tablespoons finely sliced or chopped basil and 1 teaspoon minced garlic. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pesto |
| Comments:
|
Pesto is one of my all time favorite foods. You can stir it into pasta, use it to dress up boiled potatoes, or add a tablespoon or two to zing up a soup. This recipe is enough for a pound of pasta. |
| Ingredients:
|
2 cups basil leaves (packed)
2 tablespoons pine nuts
2 cloves garlic, minced
1/2 teaspoon salt
1/3 cup olive oil
1/4 cup fresh grated parmesan cheese
|
| Instructions:
|
Put basil, pine nuts, garlic, and salt in the container of a food processor. Process briefly. With processor running, pour in the olive oil in a steady stream. Stop machine to scrape down sides and add parmesan cheese. Process again, scraping down sides again if necessary, until you have a smooth paste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Pesto Egg Salad Sandwiches |
| Comments:
|
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
basil leaves
parmesan (grated)
pine nuts
garlic
olive oil
pesto
6 hard boiled-eggs
Dijon mustard
mayonnaise
salt and pepper to taste
favorite bread |
| Instructions:
|
Pesto: 1 cup firmly packed fresh basil leaves, 6 tablespoons grated Parmesan, 1/8 cup pine nuts, 2 cloves garlic in food processor; slowly add 1/4 cup olive oil.
Add 1/4 cup pesto to 6 chopped hard-boiled eggs, 1/2 teaspoon Dijon mustard, and mayonnaise, salt and pepper to taste. Spread on your favorite bread.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghetti Frittata with Basil |
| Comments:
|
n/a |
| Ingredients:
|
2 teaspoons butter
1 cup cooked spaghetti, linguini, etc.
1 oz feta or goat cheese, crumbled
2 tablespoons fresh basil, shredded
6 eggs, lightly beaten
|
| Instructions:
|
Preheat the broiler.
In a medium skillet (oven-ready and preferably nonstick), melt the butter over medium heat. Distribute the spaghetti evenly over the pan. Press gently with a spatula to flatten. Let it begin to brown, without stirring, about 5 minutes. Sprinkle the crumbled cheese evenly over the past, sprinkle evenly with basil, and pour the eggs over the top, evenly, to cover. Use the spatula to gently press the solid ingredients into the eggs.
Let the frittata cook until the bottom is well set, 5 to 7 minutes. Place the pan about 8 inches from the broiler and let it cook until the eggs are completely set and the top is a nice golden brown.
Serve hot or at room temperature.
|
| Serving
Size: |
4 |
|
| Recipe:
|
BABY FRISEE SALAD |
| Comments:
|
SELF, July 2005 (adapted from Epicurious.com) |
| Ingredients:
|
for the salad:
1/3 cup fig (or strawberry) jam
1tbsp olive oil
1/4 tsp ground coriander
4 red baby beets, peeled and diced
4 golden baby beets, peeled and diced
1/2 cup coarsely chopped pecans
1 1/2 lb baby frisée
4 tbsp finely crumbled goat cheese
for the vinaigrette:
5 tbsp sherry vinegar
1/2 red onion, finely diced
1 tbsp mustard seeds
1 tbsp dry mustard
1 tbsp honey
3 tbsp olive oil
|
| Instructions:
|
For salad:
Heat oven to 375°. In a bowl, mix jam, oil and coriander. Add beets; toss to coat. Layer in a medium casserole dish. Cover with foil; roast 40 minutes. In a small sauté pan, toast pecans over medium-low heat until brown (a few minutes). Combine lettuce, beets and pecans in a bowl.
For vinaigrette:
In a bowl, mix vinegar, red onion, mustard seeds, dry mustard, honey and 1 tbsp water. Slowly whisk in oil. Season with salt and pepper. Toss salad with dressing. Plate each salad; sprinkle with 1/2 tbsp goat cheese.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Basil Beets |
| Comments:
|
From www.writerguy.com/deb/recipes |
| Ingredients:
|
4 medium beets, including greens
1 cup fresh basil leaves, shredded
4 tablespoons butter
1 tablespoon olive oil
1 clove garlic, crushed
Salt and pepper to taste
|
| Instructions:
|
Cut leaves from beets, leaving about 1" of stems at top of beets. Reserve leaves. Boil beets until done, then peel and cube. Steam or boil leaves in salted water until tender, up to 5 minutes. Set aside. In a pan add butter and shredded basil. Add olive oil, garlic, salt and black pepper. Simmer gently a minute or two. Arrange beet leaves on a serving platter. Spoon beet cubes onto leaves. Drizzle all with the basil butter oil. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Carrot Pancakes |
| Comments:
|
n/a |
| Ingredients:
|
1 1/3 cups (packed) coarsely shredded peeled beets
1 cup coarsely shredded peeled carrots
1 cup thinly sliced onion
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all purpose flour
3 tablespoons olive oil
Low-fat sour cream
|
| Instructions:
|
Preheat oven to 300°F. Place baking sheet in oven. Combine beets, carrots and onion in large bowl. Mix in egg, salt and pepper. Add flour; stir to blend well. Heat 1 1/2 tablespoons oil in heavy large skillet over medium heat. Using 1/3 cup beet mixture for each pancake, drop 4 pancakes into skillet. Flatten each into 3-inch round. Cook until brown and cooked through, about 4 minutes per side. Transfer pancakes to baking sheet in oven; keep warm. Repeat with remaining beet mixture, making 4 more pancakes. Serve pancakes with sour cream. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beet and Fennel Salad with Beet Vinaigrette |
| Comments:
|
by Susie Quick
The amazing variety of beets—long, cylindrical, striped, golden—is celebrated in this colorful dish. To slice vegetables thinly, we like to use a Benriner mandoline (broadwaypanhandler.com).
Adapted from Organic Style magazine |
| Ingredients:
|
2 dozen baby beets (red, golden, striped, or a mix), scrubbed and trimmed
4 T extra-virgin olive oil, plus more for drizzling
2 small fennel bulbs with fronds
Kosher salt and freshly ground pepper
1 T balsamic vinegar
1 t honey
1 t minced garlic
6 ounces fresh farmer's cheese
|
| Instructions:
|
1. Preheat the oven to 400°. Drizzle a small amount of oil over beets and toss well to coat. Wrap beets in aluminum foil (keep colored beets separate from golden), leaving a small tent above them to allow beets to steam. Place beets on baking sheet. Bake 25 minutes (beets should be fairly firm). Remove and let sit until cool enough to handle. Peel and thinly slice beets with a vegetable slicer, such as a Japanese mandoline, or a sharp knife. Chop 1 tablespoon red beets and reserve.
2. Meanwhile, slice fennel paper thin with a vegetable slicer or a sharp knife. Chop 1 tablespoon of fennel fronds; toss in a medium bowl with 1 tablespoon oil and a pinch of salt. Set aside.
3. In a blender or food processor, combine the reserved tablespoon of chopped beets, 3 tablespoons oil, vinegar, honey, and garlic. Puree until smooth. Season with salt and pepper. Arrange fennel on 6 plates along with several wedges of cheese (if cheese is soft, it can be crumbled). Top with sliced beets. Drizzle with beet vinaigrette and serve.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Beet Risotto |
| Comments:
|
I made a beet risotto last Sunday for dinner, along with some roasted chicken, and we really liked it.
It dawned on me that other farm members might light this recipe as a fun way to use beets and beet greens. |
| Ingredients:
|
1 yellow onion, chopped
2 T olive oil
2 c arborio rice,br>
1 c white wine (or substitute more stock)
5 c chicken stock (or veg stock)
several beets (1 bunch, roasted, skins removed, beets chopped into small dice)
beet greens (1 bunch, rinsed, chopped)
1 c parmesan cheese (grated)
|
| Instructions:
|
In large saute pan, saute onions in olive oil over med-high heat until softened and translucent.
Add arborio rice and stir until coated with oil.
Add white wine, stirring rice until liquid is mostly absorbed.
Add chopped beets, stirring to combine. Start adding stock, in small amounts at a time, stirring frequently.
When rice begins to become tender, add beet greens, and continue adding stock until rice is mostly tender, and consistency of risotto is creamy and fairly thick.
Add parmesan at end, stirring until cheese is melted. Serve warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beets a few quick serving ideas: |
| Comments:
|
|
| Ingredients:
|
Simply grate raw beets for a delicious and colorful addition to salads or decorative garnish for soups.
Add chunks of beet when roasting vegetables in the oven.
Serving homemade vegetable juice? A quarter of a beet will turn any green drink into a sweet pink concoction, pleasing both the eyes and the taste buds.
Healthy sauté beet greens with other braising greens such as chard and mustard greens.
Marinate steamed beets in fresh lemon juice, olive oil, and fresh herbs.
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Beets with Stems and Greens |
| Comments:
|
This is a quick and very simple way to really enjoy your beets! |
| Ingredients:
|
Beets, scrubbed and cut into cubes
Salt,Pepper,and
red wine vinegar to taste |
| Instructions:
|
Scrub beets and trim ends.
Dice into ½ “ cubes, chop stems in 1 ½” lengths and place on top of beets.
Steam in steamer until tender.
Chop greens and add for the last two minutes.
Add butter, salt, pepper and red wine vinegar to taste.
|
| Serving
Size: |
|
|
| Recipe:
|
Chocolate Beet Cake |
| Comments:
|
*they'll never know there's beets unless you tell them* |
| Ingredients:
|
1 tsp vanilla
1 3/4 cups flour
1 1/2 tsp baking soda
1/4 tsp salt (or less)
Frosting of your choice (optional)
1 1/2 cups cooked, peeled, and puréed beets
3 oz. unsweetened chocolate
3 eggs
1 1/2 cups sugar
1 cup oil (I like safflower)
|
| Instructions:
|
Preheat oven to 350°. Prepare beets and set aside. Melt chocolate in a double boiler; remove from heat and cool slightly. In a large bowl, lightly beat the eggs. Add sugar, oil, vanilla, melted chocolate, and beets, stirring well after each addition. In a separate bowl, sift together flour, baking soda and salt. Combine dry ingredients with chocolate mixture and beat until just blended. Pour into a greased and floured 9x13" cake pan and bake for about 35 minutes. Cool before frosting.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Fall Salad with Beets, Apples and Walnuts |
| Comments:
|
n/a |
| Ingredients:
|
Salad:
1 lb. local seasonal greens mix
1 lb. beets, red or a combination of red and golden
1 large tart apple
2 shallots, thinly sliced
1/2 cup walnuts, roasted
6 oz. Gorgonzola, crumbled
Walnut Vinaigrette:
3 Tblsp red wine vinegar
1 Tblsp balsamic vinegar
2 tsp Dijon mustard
6 Tblsp olive oil
6 Tblsp walnut oil
1/2 tsp salt & pepper to taste
|
| Instructions:
|
Wash the beets and trim the greens (save for sauté). Steam or bake beets (covered) for 30-60 minutes depending on size. Peel when lukewarm and set aside to cool. When cool, cut into wedges, cubes or julienne.
Wash and dry the greens. Cut the apple into quarters, remove the core and thinly slice or julienne.
To assemble, prepare the vinaigrette by combining the vinegars and mustard and then mix in the oils. Season with salt and pepper. Toss the greens with a little vinaigrette and arrange on a platter or individual plates. Toss the beets and sliced shallots with vinaigrette and sprinkle over the greens. Toss the apple with remaining vinaigrette or just enough to coat the slices and sprinkle over the beets.
Top with roasted walnuts and crumbled Gorgonzola.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Minted Beet Salad |
| Comments:
|
Gourmet, July 1992 |
| Ingredients:
|
1 bunch beets, trimmed, leaving 1 inch of the stems intact, and scrubbed
1 tablespoon balsamic vinegar
1 tablespoon rice vinegar
1/4 teaspoon sugar
2 1/2 tablespoons olive oil
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and shredded fine
soft-leafed lettuce, rinsed and spun dry, for lining the plates
|
| Instructions:
|
Wrap the beets together tightly in foil in 2 batches and roast them in the middle of a preheated 350°F. oven until they are tender. The beets may be roasted 2 days in advance and kept covered and chilled. Unwrap the beets carefully and let them cool until they can be handled. Slip the skins off the beets, cut off the stems, and cut the beets into 1/4-inch pieces. In a large bowl whisk together the vinegars, the sugar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beets to the bowl with two thirds of the mint and toss the salad until it is combined well. Line 4 plates with the lettuce leaves, divide the beet mixture among them, and sprinkle each salad with some of the remaining mint. |
| Serving
Size: |
4 |
|
| Recipe:
|
Nicholes Incredible Beet Salad |
| Comments:
|
Jenny this is how I make the beet salad but I am sure
any modification you make would be great also. I
think the most important part is dressing the beets
hot, letting them sit and using a good sherry vinegar.
My favorite I get at TOP and is Columela Reserva |
| Ingredients:
|
1 Tbl minced shallot
1 Tbl. balsamic vinegar
1 Tbl. sherry vinegar
1 Tbl. olive oil
3 Tbl. fresh orange juice
coarse salt & pepper to taste
|
| Instructions:
|
Cut of ends of beets and peel it like a potato.
Make cross cuts on beets with uniform thickness (like
an super thick potato chip). Wrap beets in foil
packet and bake in oven or BBQ just until desired
tenderness is reached. They need to hold their shape
so not to soft. Place cooked beets in a bowl with
their juices. Add dressing to hot beets cover and
cool for at least 3 hours. I think overnight is
better.
Using 4 oranges for every two beets, peel and make
orange segements.
Take desired amount of mixed greens in a small bowl
and toss with some of the dressing from the beet bowl.
Arrange beets in the center of the serving dish.
Place orange segements in a decorative pattern around
the beets. Top beets with the tossed salad. Garnish
with a favorite cheese (goat cheese, blue cheese) and
sprinkle with a favorite toasted nut (walnut, almond).
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Beet and Goat Cheese Salad |
| Comments:
|
by Tamara Holt
Adding the beets to this salad at the last minute prevents them from staining the lettuce leaves red. Use a piece of dental floss stretched tautly to cut the goat cheese into thin disks.
Preparation time 0.150000 minutes
|
| Ingredients:
|
2 med beets, washed and trimmed
1/2 c walnuts, shaved on a grater or cut into pieces
3 T extra-virgin olive oil
4 t sherry vinegar
1/2 t chopped thyme
1/2 t salt
1 head red-leaf lettuce, washed and torn into pieces
1/2 med red onion, thinly sliced
3 ounces goat cheese, thinly sliced or crumbled
|
| Instructions:
|
1. Preheat the oven to 450°F. Wrap the beets in foil, place on a baking sheet and bake until tender and easily pierced with the tip of a knife, 45 minutes to 1 hour. Remove and let cool. When cool enough to handle, remove skins from beets and discard. Cut beets into thin wedges. Set aside in a small bowl.
2. Reduce oven temperature to 350°F and toast walnuts in a small baking pan until fragrant, about 7 to 10 minutes. Remove from pan immediately.
3. In a large bowl, whisk together olive oil, vinegar, thyme, and salt. Pour about 1 teaspoon of the dressing into the bowl with the beets, and toss to coat.
4. Add the lettuce to the dressing in the large bowl along with the onion and toasted walnuts, and toss gently. Divide among four serving plates. Arrange the beets on top of the salad, sprinkle with goat cheese, and serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ROASTED BEET SALAD WITH ORANGES AND BEET GREENS |
| Comments:
|
The delicate beet greens — which are an excellent source of potassium, folic acid, and magnesium — make this dish even more healthful. |
| Ingredients:
|
6 medium beets with beet greens
2 large oranges
1 small sweet onion, cut through root end into thin wedges
1/3 cup red wine vinegar
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1/2 teaspoon grated orange peel
|
| Instructions:
|
Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl. Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut and peel white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour.
|
| Serving
Size: |
4 |
|
| Recipe:
|
ROASTED BEETS AND CARROTS |
| Comments:
|
Active time: 35 min Start to finish: 2 1/2 hr
www.epicurious.com |
| Ingredients:
|
6 medium beets( trimmed, leaving 1 inch of stems attached)
about 2 lb carrots, cut diagonally into 3/4-inch-thick slices
2 tablespoons olive oil
|
| Instructions:
|
Preheat oven to 425°F. Wrap beets tightly in foil, making 2 packages, and roast in middle of oven until tender, about 1 1/4 hours. Toss carrots with oil and salt and pepper to taste in a shallow baking pan. Remove beets from oven and roast carrots in middle of oven until tender, about 20 minutes. While carrots are roasting, unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut each beet into 6 wedges. Add beets to carrots, tossing to combine, and roast until beets are hot and carrots are very tender, about 15 minutes more. |
| Serving
Size: |
4 |
|
| Recipe:
|
Twice Cooked Beet in Chianti Glaze |
| Comments:
|
n/a |
| Ingredients:
|
8-2 1/2-in-diameter beets, trimmed, scrubbed
4 tablespoons extra-virgin olive oil
2 medium leeks (white and pale green parts), halved lengthwise, thinly sliced
2 cups Chianti or other dry red wine
2 tablespoons (1/4 stick) butter
|
| Instructions:
|
Preheat oven to 450°F. Toss beets with 2 tablespoons oil in 13x9x2-inch glass baking dish. Roast beets uncovered until tender when pierced with knife, about 1 hour. Cool beets slightly, then slip off peel. Cut beets into quarters.
Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Add leeks and sauté until translucent and tender, about 12 minutes. Add beets to skillet; sprinkle with salt and pepper. Sauté 5 minutes. Add Chianti and bring to boil. Reduce heat to medium and simmer until wine almost evaporates and glaze coats beets, stirring occasionally, about 15 minutes. Add butter and stir until melted. Season to taste with salt and pepper. Transfer to bowl and serve.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Best Blueberry Muffins |
| Comments:
|
n/a |
| Ingredients:
|
1 Cup fresh or frozen blueberries
1 Tblsp plus 1-3/4 Cups flour, divided
1/2 Cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground nutmeg
3/4 tsp salt
1 egg
1 Cup sour cream
1/3 Cup milk
|
| Instructions:
|
Preheat oven to 400 degrees. Grease twelve 2-1/2 inch muffin cups. In a small bowl, toss blueberries with 1 Tblsp of the flour; set aside. In large bowl, combine the 1-3/4 Cups flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. In a medium bowl, beat egg; stir in sour cream and milk; stir into flour mixture until just combined (batter will be lumpy.) Stir in reserved blueberries just until evenly distributed. Fill muffin cups 2/3 full with batter. Bake until golden, about 20 minutes.(If using frozen blueberries, lightly dust the unthawed berries with flour immediately before stirring them into the batter.) |
| Serving
Size: |
12 |
|
| Recipe:
|
Baby Bok Choy w/Sesame Oil Vinaigrette |
| Comments:
|
n/a |
| Ingredients:
|
8 cups chopped baby bok choy and other salad greens, mixed
2 scallions, thinly sliced
2 cloves minced garlic
1T minced ginger
2t rice vinegar
2T sesame oil
1/2t salt
1T toasted sesame seeds
|
| Instructions:
|
In small bowl, whisk together vinegar, oils, salt, garlic and ginger. Adjust to taste. Pour over salad. Add sesame seeds and scallions. Toss well.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Baked Salmon with Bok Choy |
| Comments:
|
From fooddownunder.com. |
| Ingredients:
|
2 tablespoons olive oil
1 tablespoon butter
2 lb salmon fillet cut 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 lb bok choy cut 1 1/2" pieces
1/2 teaspoon grated lemon peel
RED PEPPER PUREE:
1/4 cup roasted red peppers patted dry
1/4 cup mild chunky salsa
|
| Instructions:
|
Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.
Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.
Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.
To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish. |
| Serving
Size: |
4 |
|
| Recipe:
|
Beef and Bok Choy with Black Bean Sauce |
| Comments:
|
I like this served over cooked mai fun noodles (rice sticks) You could also use rice or noodles if you prefer. |
| Ingredients:
|
1lb. Top round or flank steak
1 tbs. cornstarch
2tbs. soy sauce
¼ cup black bean sauce
2 tbs. sherry
2 tsp. vegetable oil (I use olive)
1 garlic clove, minced
1 small onion, sliced
lengthwise into slivers
1 cup celery, cut on the diagonal
1 cup frozen peas
3 cups coarsely chopped bok choy
1 tbs. vegetable oil
|
| Instructions:
|
Thinly slice beef. Cut into bite size strips. Set aside. Combine the cornstarch, soy sauce, black bean sauce and sherry. Mix well and set aside. Heat the first amount of oil in a large skillet or wok until hot. Stir-fry garlic, onion and celery for 1 to 2 min. Add the peas and stir-fry for one minute. Remove the vegetables to a bowl. Add the bok choy . Stir fry for 1 to 2 minutes. Remove to bowl of vegetables. Add the second amount of oil and stir-fry the beef strips in 2 batches for 2 to 3 minutes each. Return all the beef to the skillet and add the stirred cornstarch and black bean mixture. Heat and stir until bubbly and thickened. Add all the vegetables. Cover and simmer for 2 minutes to heat through. |
| Serving
Size: |
4 |
|
| Recipe:
|
Bok Choy Soup |
| Comments:
|
From The Good-for-You Garlic Cookbook. |
| Ingredients:
|
1 teaspoon butter
1/2 cup minced leek or onion
4 garlic cloves, minced
4 baby bok choy, thinly sliced
8 cups chicken broth or vegetable broth
2 large potatoes, peeled and diced
2 teaspoons dried chervil (optional)
2 teaspoons dried marjoram
1 carrot, peeled and grated
3 ounces dry vermicelli
Salt and pepper
|
| Instructions:
|
Place butter and 1/4 cup water in soup pot; add leeks and garlic and cook slowly until beginning to brown. Add bok choy, chicken broth and 2 cups water; bring to boil. Add potatoes, optional chervil, marjoram, and carrot. Simmer 25 minutes. Add vermicelli; cook 10 minutes. Add salt and pepper to taste. |
| Serving
Size: |
8 |
|
| Recipe:
|
Bok Choy with Ginger Vinaigrette |
| Comments:
|
From vegweb.com |
| Ingredients:
|
1 pound bok choy
1 tablespoon white wine vinegar
2 teaspoons dijon mustard
2 teaspoons reduced sodium soy sauce
1 teaspoon sugar
1 small glove garlic, finely chopped
1 tablespoon fresh ginger, finely chopped or grated
|
| Instructions:
|
Separate bok choy leaves and rinse under cold water to clean. Place in steamer and steam until stalks begin to turn translucent and are soft when pierced. Combine vinegar, mustard, soy, etc. and mix well. After bok choy is steamed you have two options: chop up piece into bit size pieces while still warm and pour the ginger vinaigrette over or plunge steamed bok choy into cold water to crisp it back up. Drain and cool. Then chop and pour ginger vinaigrette over. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kids' Corner" - Veggie Fried Rice |
| Comments:
|
This is a great way to use bok choy. To make this a main-dish for four, add 2 cups diced cooked chicken, shrimp or firm tofu with the rice.
From “Better Homes and Gardens, Kids Favorites Made Healthy,” Des Moines, Iowa, 2003. |
| Ingredients:
|
1 tablespoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced gingerroot
3 cups mixed cut-up fresh veggies (such as sweet peppers, onion, carrots, sliced mushrooms...)
1 1/2 cups chopped bok choy
3 cups cold cooked rice
1/4 cup reduced-sodium soy sauce
2 tablespoons thinly sliced green onions
|
| Instructions:
|
In a 12-inch nonstick skillet, heat oil over medium heat. Add garlic and ginger; cook, stirring, for 1 minute. Add mixed vegetables and bok choy; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Add rice and soy sauce; cook and stir for 3 minutes. Sprinkle with green onions. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Bok Choy |
| Comments:
|
I tried it with a big bunch (not baby bok choy) with the sesame oil and it turned out like tasty greens you might get in a Chinese restaurant.-Beth Meshke
|
| Ingredients:
|
bok choy
olive oil
sesame oil
soy sauce
|
| Instructions:
|
Don't cut the bok choy bunch apart.
Drizzle it with olive oil and grill, or drizzle it with sesame oil and soy sauce.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Steamed Bok Choy with Thai Sauce |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 head bok choy,coarsely chopped
1/4 cup light soy sauce
1/3 cup chicken broth
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 teaspoon sugar
1/4 teaspoon sesame oil
1 garlic clove, minced
2 tablespoons slivered ginger root
Nonstick cooking spray
|
| Instructions:
|
Place the bok choy in the top of a steamer basket over simmering water. Cover and steam the bok choy until tender, about 10 minutes.
Measure the soy sauce, chicken broth, rice vinegar, oyster sauce, sugar and sesame oil into a measuring cup. Set aside.
Cook the garlic and ginger in a small skillet sprayed with nonstick cooking spray over medium heat just until tender, about 1 minute. Stir in the soy mixture. Bring to a simmer and cook 1 minute.
Pour the ginger sauce on a platter, then arrange the steamed bok choy on the platter.
|
| Serving
Size: |
2 |
|
| Recipe:
|
Stir Fried Baby Bok Choy |
| Comments:
|
by Corinne Trang |
| Ingredients:
|
2 t vegetable oil
1 large clove garlic
2 pounds baby bok choy
1 T Chinese light soy sauce
1 T toasted sesame seeds
Salt and freshly ground pepper
|
| Instructions:
|
Heat oil in a wok over high heat. Add garlic and stir-fry until golden, about 1 minute. Add greens, soy sauce, sesame seeds, and salt and pepper to taste, and continue to stir-fry until firm yet tender, about 3 minutes.
VARIATION: Substitute spinach, watercress, or a favorite leafy green for the baby bok choy.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Stir-Fried Chicken & Bok Choy |
| Comments:
|
Adapted from www.whfoods.com. |
| Ingredients:
|
1/2 cup chopped scallions
1 tablespoons fresh minced ginger
1 whole skinless, boneless chicken breast cut into bite-sized pieces
¾ cup sliced fresh shitake mushrooms
2 cups chopped bok choy
1 tablespoon soy sauce
1 tablespoon rice vinegar
Salt and pepper to taste
Pinch of red pepper flakes
|
| Instructions:
|
Stir fry the scallion in a teaspoon of oil in a non-stick wok or sauté pan for 2 minutes. Add ginger. Continue to stir-fry for another minute and add chicken, stirring constantly. After 2 to 3 minutes, add mushroom and bok choy. Continue to stir fry for another 3 to 4 minutes and add soy sauce, rice vinegar, salt and pepper. |
| Serving
Size: |
2 |
|
| Recipe:
|
Carmeles terrific muffins |
| Comments:
|
These are soooo good! |
| Ingredients:
|
2c. shredded carrots
1c. shredded zucchini
1c. chopped apple
3/4 c. flaked coconut
1 c. chopped nuts (pecans)
2 tsp. grated orange peel
3 eggs
3/4 c. vegetable oil or grape seed oil
1 tsp. vanilla
1c. white flour
1c. whole wheat flour
3/4 c. Xylitol or sugar
1 Tbs. cinnamon
2 tsp. baking soda
1/2 tsp. salt
|
| Instructions:
|
Mix together carrots, zucchini, apple, coconut, nuts and orange peel. Set aside.
In a large bowl, combine flours, sugar, cinnamon, soda and salt.
Combine eggs, oil and vanilla.
Stir into dry ingredients just until moistened.
Fold in carrot mixture.
pour into greased muffin tins about 2/3 full and bake at 375 degrees for 20 minutes |
| Serving
Size: |
|
|
| Recipe:
|
Marinated Broccoli and Tomato Salad |
| Comments:
|
|
| Ingredients:
|
6 cups broccoli florets, broken into small pieces
1 cup cherry tomatoes, halved
1 cup Colby and monterey jack cheese chopped into small chunks
½ cup thinly sliced red onions
2 Tbsp. sunflower seeds
1 Tbsp. poppy seeds
½ cup light raspberry vinaigrette
2 tsp. Dijon mustard
1 Tbsp sugar
|
| Instructions:
|
Mix broccoli, cherry tomatoes, cheese, onions, sunflower seeds, and poppy seed in a large bowl.
Combine dressing, mustard, and sugar until well blended.
Pour over broccoli mixture; toss to coat.
Refrigerate at least 4 hours or overnight
|
| Serving
Size: |
8 |
|
| Recipe:
|
Silky Broccoli Soup |
| Comments:
|
by Dana Jacobi
Adapted from The 12 Best Foods Cookbook, by Dana Jacobi.
When it comes to cancer-fighters, broccoli is right at the top of the list, and this silky-smooth soup is a delicious way to get your broccoli quota.
Creamy without dairy, and made with flavorful, beneficial onions, leeks, and shallots, this easy-to-make soup is proof that healthy foods can be delightfully sensuous and appealing.
|
| Ingredients:
|
1 bunch broccoli
2 leeks, white parts only, coarsely chopped
1 med onion, coarsely chopped
1 shallot, chopped
2 potatoes, peeled and diced
Salt and freshly-ground black pepper, to taste
4 c water
2 T snipped chives for garnish
|
| Instructions:
|
1. Chop the broccoli florets, including the thinner stems just below the florets. Reserve the lower stems for another use.
2. Place the broccoli in a large saucepan or a small Dutch oven. Add the leeks, onion, shallot, potatoes, salt, and a few grinds of pepper. Pour in 4 cups water and bring the liquid to a boil over medium-high heat. Reduce the heat, cover, and simmer until the vegetables are very tender, 30 to 35 minutes. Let the soup sit for 10 minutes to cool slightly.
3. Puree the soup in a blender until it is smooth or use an immersion blender in the pot. Chill thoroughly, 3 hours to overnight. Adjust the seasoning. Divide the chilled soup among 4 bowls and garnish each serving with one-quarter of the chives.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Asian Slaw |
| Comments:
|
by Susie Quick
Adapted from Organic Style magazine |
| Ingredients:
|
5 T seasoned rice vinegar
4 T fresh lime juice
1 T sugar
2 t grapeseed or canola oil
2 t finely grated, peeled fresh gingerroot
1 to 2 teaspoons finely chopped, seeded hot red chile, or to taste
1/2 t kosher salt
8 c thinly sliced Napa cabbage (about 1 pound)
2 carrots, grated or cut into julienne
1 red bell pepper, cut into thin strips
3 scallions, sliced into thin strips
1/2 c coarsely chopped fresh mint leaves
|
| Instructions:
|
In a large salad bowl, whisk together vinegar, lime juice, sugar, oil, ginger, red chile, and salt. Add remaining ingredients. 2 Toss and let stand, uncovered, at room temperature, 15 minutes before serving. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Cabbage & Leek Soup |
| Comments:
|
Adapted from www.cooks.com |
| Ingredients:
|
1/2 cup chopped leeks
4 cups shredded cabbage
1 bay leaf
2 tablespoons butter
1 large potato, diced
2 medium carrots, sliced
4 cups beef broth
1 1/2 teaspoons fresh thyme leaves
Salt and black pepper
|
| Instructions:
|
Sauté leeks and cabbage in the butter until limp. Add potato, carrots, broth and pepper. Simmer slowly until vegetables are soft. Remove bay leaf. Add thyme, salt and black pepper, to taste. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Cabbage Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 head Savoy Cabbage
1 or 2 carrots
1 or 2 cloves garlic
2 Tbsp dry mustard
2 Tbsp light soy sauce
2 Tbsp Balsamic vinegar
a dash of hot pepper oil
1 small onion
salt and pepper
|
| Instructions:
|
Trim cabbage, cut in half, remove core and slice into thin slivers, shred carrots, thinly slice onion and mince garlic fine. Combine these ingredients in a mixing bowl. Mix remaining ingredients and pour over cabbage. Toss thoroughly. Salt and pepper to taste. Cover and refrigerate. That's it! The flavor improves dramatically if left overnight. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cabbage, Leeks and Beets |
| Comments:
|
This is an interesting combination. The amount of leeks and beets are approximate; just use what you have.
Adapted from “One United Harvest,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
1 medium leek, cut in 1-inch pieces (white and light-green parts only)
2 medium beets, cut in 1-inch pieces
2 garlic cloves, minced
1/2 head cabbage, thinly sliced
1/8 teaspoon allspice
Dash of cinnamon
3 tablespoons white wine or water
Handful of raisins, to taste
|
| Instructions:
|
Sauté leeks, beets and garlic over medium heat until caramelized, about 30 minutes. Add the cabbage, allspice, cinnamon and wine (or water). Cover and cook 15 to 20 minutes until cabbage is tender. Add raisins just before serving and mix in well. |
| Serving
Size: |
3-4 |
|
| Recipe:
|
Creamy Coleslaw |
| Comments:
|
Gourmet, Gourmet Entertains, August 2004 |
| Ingredients:
|
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons cider vinegar
3/4 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
2 lb green cabbage, quartered, cored, and thinly sliced (8 cups)
3 medium carrots, shredded
|
| Instructions:
|
Whisk together mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.
Cooks' note: Coleslaw can be made 1 day ahead and chilled, covered.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Crunchy Cabbage Slaw with Creamy Soy Dressing |
| Comments:
|
n/a |
| Ingredients:
|
8c. (about one head) cabbage, coarsely chopped
1 1/3c. thinly sliced radishes
1 1/3c. sliced gr. Onions
1 1/3c. chopped cilantro
2/3c. toasted slivered almonds
Other good things to mix in if you have them could be, fresh snap peas, chopped bok choy, shredded or chopped carrots, sliced asain turnips. . .
Mix together (except almonds).
Dressing:
3 Tbs. white wine vinegar
3 Tbs. sugar (I use less)
1 Tbs. soy sauce
1 clove minced garlic
1 tsp. sesame oil
½ tsp. ground ginger or 1 tsp. fresh grated ginger
¼ tsp. cayenne
½ cup mayo (or vegenaisse)
½ cup plain yogurt
|
| Instructions:
|
Mix together. Then mix in with cabbage mixture right before serving. Sprinkle with almonds. |
| Serving
Size: |
4 |
|
| Recipe:
|
EASTWEST CRANBERRY SLAW |
| Comments:
|
A colorful, crunchy slaw with a unique flavor. |
| Ingredients:
|
½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
|
| Instructions:
|
In small bowl combine CRANBERRIES and sugar; set aside. Mix mayonnaise, orange juice and salt until smooth; set aside. In salad bowl combine cabbage, oranges and green onions. Add CRANBERRIES and mayonnaise; toss lightly. Serve immediately. |
| Serving
Size: |
4 |
|
| Recipe:
|
Portuguese Soup |
| Comments:
|
n/a |
| Ingredients:
|
1 (8 oz.) tomato sauce
1 1/2 lbs. smoked sausage or Polish
5 c. water
2 cans kidney beans (15 oz.)
2 carrots, cut up
1/2 cabbage, chopped
1 med. onion
2 lg. potatoes
1/2 green pepper, chopped
Salt and pepper to taste
|
| Instructions:
|
Simmer sausage in 2 cups water 30 minutes. Add remaining ingredients and simmer until vegetables are done. Tastes better the next day. |
| Serving
Size: |
4 |
|
| Recipe:
|
Autumn Vegetable Stew |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
2 tablespoons vegetable oil
1 large onion, sliced
2 carrots peeled and sliced
8 ounces green beans, halved
2 cups shredded green cabbage
2 cups low-sodium tomato juice
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon turmeric
|
| Instructions:
|
In a large Dutch oven, heat oil. Add onion and sauté 3 minutes, stirring frequently. Stir in carrots, beans, cabbage, tomato juice, coriander, chili powder and turmeric. Heat to boiling. Reduce heat to medium; cover and simmer 20-30 minutes or until vegetables are tender. |
| Serving
Size: |
2-4 |
|
| Recipe:
|
Carrot & Parsley Salad |
| Comments:
|
Adapted from “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Area CSA Coalition, 2003. |
| Ingredients:
|
1 3/4 cups grated carrots
small bunch finely chopped parsley
small clove garlic (minced)
1 1/2T fresh lemon juice
1/8 cup vegetable oil
salt and black pepper to taste
|
| Instructions:
|
Combine: 1 3/4 cups grated carrots, small bunch finely chopped parsley,
a small clove garlic (minced), 1 1/2 tablespoons fresh lemon juice, 1/8 cup vegetable oil, and salt and black pepper to taste. Chill.
|
| Serving
Size: |
3 |
|
| Recipe:
|
Carrot and Zucchini Chocolate Cake |
| Comments:
|
|
| Ingredients:
|
2c. flour
2c. sugar
1/2 c. unsweetened cocoa
1 tsp. baking powder
1 tsp. baking soda
1 tsp. gr. cinnamon
1/2 tsp. gr. nutmeg
1/2 tsp. salt
1 1/2c. shredded carrots
1 1/2c. shredded zucchini
6oz. semi sweet choc. chips
1c. salad oil
4 eggs
|
| Instructions:
|
In a large bowl, mix flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
Stir in carrots,zucchini, and choc. chips.
In a small bowl, mix oil and eggs
add to dry mix and stir to moisten well.
spread into a oiled 9x13 pan
bake at 325 about 50-55 minutes or until toothpick comes out clean.
cool on rack and sprinkle with powdered sugar. |
| Serving
Size: |
|
|
| Recipe:
|
Carrot, Winter Squash & Parsnip Soup |
| Comments:
|
From “One United Harvest, Creative Recipes from America's Community Supported Farms,” recipes collected by Julie Sochacki, 2005. |
| Ingredients:
|
1 tablespoons olive oil
1 to 2 large leeks, white and tender green parts only, rinsed well, thinly sliced
1 1/2 cups peeled, diced butternut squash
1 1/2 cups thinly sliced carrots
1/2 cup thinly sliced parsnips
3 cups water, vegetable broth or chicken broth
1/8 teaspoon freshly ground pepper
1/8 teaspoon nutmeg
Salt, to taste
|
| Instructions:
|
Heat olive oil in pan over medium-low heat. Add leeks and sauté, stirring slowly, for 10 minutes. Add squash, carrots and parsnips. Cook uncovered for 7 to 8 minutes, stirring occasionally. Add water or broth, pepper and nutmeg and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes or until vegetables are tender. Add salt, to taste.
If you have no parsnips on hand, simply use potatoes instead. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Carrots with Ginger & Sage Butter |
| Comments:
|
From melborponsti.com. |
| Ingredients:
|
2 pounds carrots, cut into uniform pieces (roughly 2” x ½”)
½ cup unsalted butter (1 stick)V
5½ tablespoons firmly packed brown sugar
2 tablespoons fresh
ginger, chopped
Juice of ½ lemon
¼ teaspoon salt
1 clove garlic, crushed
1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
|
| Instructions:
|
Poach carrots in simmering water until just tender. Drain. Melt butter and add brown sugar, ginger, lemon juice, salt, garlic and sage. Stir together. Add carrots and gently sauté 2 to 3 minutes to blend flavors.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Glazed Carrots with Five Spices |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
3/4 cup water
8 medium carrots (about 1 pound), sliced diagonally 1/2 inch thick
1 stick cinnamon
3/4 teaspoons cumin
1/2 teaspoon ginger
1/4 teaspoon coriander
1/8 teaspoon cayenne pepper
2 teaspoons honey
2 teaspoons lemon juice
|
| Instructions:
|
Bring water to a boil. Add next 6 ingredients. Gently boil; cover and simmer for 12 minutes. Uncover; add honey and juice. Raise heat to high. Boil until all water is gone and carrots are tender, about 4 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Herbed Carrot Salad |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
Children love carrots, so this dish should please almost everyone at the table. To allow the strong flavors in the dressing to blend, let it sit for a couple of hours. Toss the dressing with freshly steamed carrots shortly before serving.
Preparation time 0.200000 minutes
|
| Ingredients:
|
1 t cumin seed
1/4 c cilantro leaves, finely chopped
Scant 1/4 cup mint, finely chopped
1/2 t salt
1/4 c olive oil
2 T red wine vinegar
1/4 t white sugar
3 pounds carrots, scrubbed and thinly sliced (about 18 carrots)
1/4 c plain yogurt
Freshly grated black pepper
|
| Instructions:
|
1. Using a mortar and pestle or a spice grinder, grind cumin seed to a coarse powder. Transfer to a bowl or glass jar and stir in green herbs and salt, pressing herbs with the back of a spoon to crush them. Add oil, vinegar, and sugar, and mix well. Seal and let stand in refrigerator 1½ hours or up to 6 hours to let flavors blend.
2. Steam carrots. Before serving, remove dressing from refrigerator and stir in yogurt. In a medium bowl, combine the carrots, dressing, and pepper, and toss well. Serve warm or at room temperature. |
| Serving
Size: |
9 |
|
| Recipe:
|
Pickled Carrot And Mango Sticks |
| Comments:
|
by Susie Quick
You can use other vegetables in this brine: Try cauliflower florets, cucumber spears, or celery sticks. These pickles will keep refrigerated for up to one month.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
4 med carrots (about ½ pound), peeled and trimmed
2 firm, ripe mangos, peeled
6 whole cloves garlic, crushed, plus 1 tablespoon chopped garlic
1 1/2 t kosher salt
1 c white-wine vinegar
1 c water
2 T sugar
|
| Instructions:
|
1. Cut carrots into narrow 4-inch sticks. Blanch in boiling water 2 minutes. Immediately immerse in cold water; drain. Place in a large glass bowl.
2. Slice round mango cheeks from pit (save trimmings to eat later). Cut into long, thin strips (similar in size to carrots). Place in bowl with carrots and whole garlic cloves.
3. Combine minced garlic, salt, vinegar, water, and sugar in a nonaluminum saucepan; bring just to a boil. Remove from heat and pour hot liquid over carrots and mango sticks. Cool to room temperature. Transfer to jars with tight lids and refrigerate 1 hour (or longer) before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Garlic-Mustard Cauliflower Salad with Parsley |
| Comments:
|
Adapted from www.5aday.com. |
| Ingredients:
|
1 clove minced garlic
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 head of chilled steamed cauliflower, broken into florets
1 slivered red bell pepper
3 tablespoons chopped fresh parsley
|
| Instructions:
|
Mix well:
clove minced garlic
tablespoons red wine vinegar
Dijon mustard
olive oil
Combine:
head of chilled steamed cauliflower, broken into florets
slivered red bell pepper
chopped fresh parsley
Drizzle dressing over vegetables and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spicy Roasted Cauliflower |
| Comments:
|
Submitted by: Jim and Carol Hopper |
| Ingredients:
|
1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
|
| Instructions:
|
Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30
to 40 minutes or until cauliflower is gently browned on top.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Spicy Roasted Cauliflower |
| Comments:
|
Submitted by Jim and Carol Hopper |
| Ingredients:
|
1/3 cup oil, olive or?
1 tsp sea salt or kosher
¼ to ½ tsp crushed red pepper ( I used red pepper flakes 1tsp)
1 medium head cauliflower 2 ¾ to 3 lbs.
|
| Instructions:
|
Preheat oven to 450 degrees.
In a large bowl combine oil and red pepper.
Add cauliflower and toss to coat.
Place in a shallow baking pan.
Roast 30to 40 minutes or until cauliflower is gently browned on top.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Celery Root & Beet Salad |
| Comments:
|
Root vegetables have always been popular in Scandinavia because they store well during the long winter months and are therefore available year-round.
Gourmet, February 2004, Gourmet Entertains
|
| Ingredients:
|
6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root (sometimes called celeriac)
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled
|
| Instructions:
|
Put oven rack in middle position and preheat oven to 425°F.
Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.
While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets.
Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root.
Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.
|
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kid's Corner" - Macaroni Salad |
| Comments:
|
Kids love this easy salad and its a great way to use your parsley!
From www.foodreference.com. |
| Ingredients:
|
1 pound elbow macaroni, cooked and very well-drained
1 stalk celery, minced
2 to 3 tablespoons red onion, minced
3 hard-boiled eggs, peeled and diced
1/4 cup sweet pickles, minced
1/4 cup fresh parsley leaves, minced
1/4 cup lemon juice
1 cup mayonnaise
2 teaspoons Dijon mustard
|
| Instructions:
|
Toss all ingredients together and chill well before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
Chard and Lentil Soup with Fall Vegetables |
| Comments:
|
by Frances Boswell
When making this satisfying fall soup, feel free to substitute ingredients according to what looks best in the market: Use the white and light-green parts of two leeks in place of the onion; try a cup of cubed butternut squash instead of the parsnips.
Preparation time 0.200000 minutes
|
| Ingredients:
|
1 T unsalted butter
1 lg onion, finely chopped
1 clove garlic, finely chopped
1 T fresh thyme leaves or 1/4 teaspoon dried thyme
2 small carrots, peeled and chopped
2 small parsnips, peeled and chopped
1 c French green lentils, rinsed and picked over (about 10 ounces)
1 small ripe tomato, seeded and chopped
1 1/2 t kosher salt
pinch freshly ground black pepper
6 c water
1 small bunch Swiss chard, stems removed, cut into 1-inch pieces (about 2 cups)
Extra-virgin olive oil, for drizzling
|
| Instructions:
|
1. In a stockpot, melt butter over medium heat. Add onion, garlic, thyme, carrots, and parsnips; sauté, stirring often, until tender, about 5 minutes. Add lentils, tomato, salt, pepper, and the water. Bring to a boil, reduce heat, and simmer uncovered until lentils are tender, about 40 minutes.
2. Add chard to soup and cook until leaves are wilted and tender, about 5 minutes. Season with additional salt and pepper, if desired. Serve with olive oil for drizzling.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Hamburger Soup with Swiss Chard or Bok Choy |
| Comments:
|
From www.cooks.com. |
| Ingredients:
|
1 pound ground beef
1 large chopped onion
1 bunch chopped Swiss chard or bok choy
2 ribs chopped celery
4 chopped carrots
2 medium cubed potatoes
4 cubes beef bouillon
2 quarts of water
Salt, pepper and fresh parsley, to taste.
1 package frozen peas. |
| Instructions:
|
Brown:
ground beef
chopped onion
Add:
Swiss chard or bok choy
ribs chopped celery
carrots
cubed potatoes
beef bouillon
water
Salt, pepper and fresh parsley
Simmer, uncovered, 1 hour.
Add:
frozen peas
Cook 10 minutes more.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Squash, Chard, and Bacon Pasta |
| Comments:
|
by Susie Quick
You can substitute spinach for chard. Skip the bacon for a vegetarian meal.
Preparation time 0.200000 minutes
Serves 4
Adapted from Organic Style magazine
|
| Ingredients:
|
4 c peeled butternut squash, cut into 2-inch cubes
2 c red onion, chopped
4 slices bacon, cut into 1-inch pieces
1 T chopped fresh rosemary
4 T extra-virgin olive oil
- Kosher salt and pepper
1 pound penne pasta
6 ounces chard leaves, stemmed and torn into large pieces (about 4 cups)
2 ounces Parmesan cheese, grated
|
| Instructions:
|
Preheat the oven to 450 degrees F.
Toss squash, onion, bacon, and rosemary with 2 tablespoons olive oil and spread in a single layer on a large baking sheet.
Sprinkle with salt and pepper.
Roast until tender and browned, 20 to 25 minutes.
Meanwhile, cook pasta according to package directions until al dente.
Place the chard in a large bowl.
Put a colander over the bowl and drain pasta over chard.
Let chard sit 1 minute; drain well and squeeze out excess water.
Toss chard with pasta, squash mixture, and remaining 2 tablespoons oil.
Season with additional salt and pepper to taste.
Toss with Parmesan cheese and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard |
| Comments:
|
Simply Recipes http://www.simplyrecipes.com |
| Ingredients:
|
1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt
|
| Instructions:
|
Rinse out the Swiss chard leaves thoroughly. Roughly chop into inch-wide strips. Remove the toughest third of the stalk, discard.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Bake |
| Comments:
|
n/a |
| Ingredients:
|
1 1/2 pound of Swiss chard
1/2 onion, minced
2 tablespoons of butter
4 eggs, well beaten
1 cup of buttermilk
2 tablespoons of flour
1/2 teaspoon of salt
Few drops of pepper sauce
1 package of shredded cheddar cheese
|
| Instructions:
|
Wash and peel stems from chard and drop in boiling water. Cook about 3 minutes before adding the leaves. Cook another 3 minutes. Remove from water and cut into pieces. Cook onion in butter a few minutes. Then add the Swiss chard to skillet with onion and butter stirring constantly to the flavor of onion and butter. Set aside. Beat eggs, add buttermilk, flour and salt and pepper. Mix well together. Combine cheese. In greased casserole place a layer of chard and a layer of cheese until all in dish. Cover with egg mixture. Bake for 30 minutes at 350ºF. |
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Patties |
| Comments:
|
n/a |
| Ingredients:
|
1/2 cup of cooked Swiss chard, chopped
1 cup of bread crumbs
1/4 cup of Parmesan cheese
1 egg, slightly beaten
Salt and pepper to taste
1 cup of olive or cooking oil
|
| Instructions:
|
Drain chopped cooked chard well. Mix thoroughly with crumbs and cheese. Add egg and seasonings. Shape into 3-inch patties about 1/2-inch thick. Fry in hot oil until golden brown on both sides. |
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard Tzatziki (Yogurt Dip) |
| Comments:
|
Tzatziki is a Greek dip made with yogurt, olive oil, garlic, and cucumbers. This version (from Martha Stuart Living) replaces the cucumbers with Swiss chard and is delightful with toasted pita. Dad announced a couple weeks ago that he didn't like chard (my response - huh? since when?) and then proceeded to eat most of the tzatziki. |
| Ingredients:
|
1 cup finely chopped Swiss chard leaves (remove ribs)
1 garlic clove
1/4 teaspoon salt
1 cup plain yogurt
1 Tbsp extra virgin olive oil
1 Tbsp freshly squeezed lemon juice
A dash of cayenne
3 (9-inch diameter) pita breads, cut like a pie into triangles
Olive oil for drizzling on to the pita bread
|
| Instructions:
|
1. Bring a 1 or 2 quart saucepan, half filled with water, to a boil. Add the chopped chard leaves. Cook until tender, about 3-5 minutes. While the chard is cooking, prepare a bowl with ice water for an ice bath. When the chard is cooked, strain through a fine mesh strainer and put into the ice bath to stop the cooking. Drain and set aside.
2. Using mortar and pestle, grind the garlic and salt into a paste. In a medium-sized bowl, stir in the yogurt, chard, garlic, olive oil, lemon juice, and cayenne pepper. Set aside.
3. Cut the pita bread into triangles and layout in one layer in a broiling pan (use a sturdy broiling pan, not a cookie sheet or your cookie sheet will warp). Drizzle olive oil on one side of the pita wedges. Use a pastry brush to spread the olive oil more evenly. Place in a broiler. Broil for 5 minutes or until the pita bread starts to toast. Remove and let cool for a minute.
Serve the tzatziki with the pita wedges.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Swiss Chard with Tomato, Feta, and Pine Nuts |
| Comments:
|
n/a |
| Ingredients:
|
1 small onion, sliced
1 tomato, chopped
1 or 2 cloves minced garlic
1 TB extra virgin olive oil
sea salt, to taste
ground pepper, to taste
2 TB chicken broth, vegetable broth, or water
1 bunch Swiss chard (red or white) washed and chopped with stems removed and chopped
2 oz crumbled feta cheese
2 TB lightly toasted pine nuts
|
| Instructions:
|
Sauté onion, tomato, garlic, and chard stems in oil over low to medium heat, stirring often for 5 minutes. Cover and continue cooking over low for 5 more minutes. Add the leaves, salt, pepper, and broth. Cover and cook for 5 to 8 minutes more or until greens are bright green and tender enough to chew. Remove from heat. Add feta and pine nuts. Cover a minute more to allow the cheese to melt. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cilantro Corn Pancakes |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cornmeal
1 egg (or 2 egg whites)
1 cup buttermilk or plain yogurt
2 tablespoons vegetable oil
1 cup corn kernels, cooked and drained
1/4 cup mild chilies, roasted, chopped, peeled and seeded
1/4 cup fresh cilantro
1/3 cup scallions, chopped
Mild salsa and sour cream for garnish
|
| Instructions:
|
In a large bowl, sift together the flour, baking powder, baking soda, sugar and salt. Stir in cornmeal. In another bowl, lightly beat eggs, add buttermilk, oil, corn, chilies, cilantro and scallions. Add the dry ingredients and stir until just combined.
Heat a griddle of large skillet over medium-high heat. When hot, briush with oil, then drop batter by large tablespoonfuls onto griddle. Cook until tiny holes form, then turn to brown on other side. Garnish with salsa and sour cream.
|
| Serving
Size: |
12 |
|
| Recipe:
|
Cilantro Rice Salad |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/3 cup vegetable oil
1/4 cup fresh lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cooked long-grain white rice, room temperature
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
1/e cup green onions, thinly sliced
1/4 cup fresh cilantro, minced
|
| Instructions:
|
Whisk the oil, lime juice, salt and pepper in a bowl until well blended. Add remaining ingredients and toss. |
| Serving
Size: |
8 |
|
| Recipe:
|
Cilantro Sauce |
| Comments:
|
by Myra Kornfeld |
| Ingredients:
|
1 c cilantro
1/4 c coconut milk
2 T fresh lemon juice
1 jalapeño, stemmed and seeded
1 small clove garlic, peeled
1 in. piece fresh ginger, peeled
1/4 t salt
|
| Instructions:
|
Put the cilantro, coconut milk, lemon juice, jalapeño, garlic, ginger, and salt into a blender and blend until smooth. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cilantro Tea |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1/2 teaspoon coriander seed
1 tablespoon fresh cilantro
1 cup water
1 rosehip tea bag (or 1 teaspoon loose rosehip tea)
1 tablespoon cranberry juice cocktail
|
| Instructions:
|
Crush coriander and place in a 2-cup glass measure. Add cilantro and tea; set aside. Bring water to a boil; pour over tea mixture. Gently crush cilantro against sides of glass measure; cover and steep 10 minutes. Strain, add juice and serve. |
| Serving
Size: |
1 |
|
| Recipe:
|
Cilantro-Lime Vinaigrette |
| Comments:
|
From “From Asparagus to Zucchini, A Guide to Farm-Fresh Seasonal Produce,” Madison Areas CSA Coalition, 2003. |
| Ingredients:
|
2/3 cup (6 ounces) lime juice
3 tablespoons minced garlic
1/4 cup apple cider vinegar
Pinch of salt
2/3 cup cilantro leaves
2 to 4 dashes Tabasco sauce
1 tablespoon cumin
1/4 cup canola oil
|
| Instructions:
|
Place all ingredients except the oil in a blender. Turn on blender and add oil very slowly to the “hole” in the middle. Use a little water if you lose the hole, but just enough to keep the little hole
so the oil will get blended.
|
| Serving
Size: |
1-2 |
|
| Recipe:
|
Easy Pasta Salad with Cilantro, Tomatoes & Cucumbers |
| Comments:
|
From fooddownunder.com |
| Ingredients:
|
1 cup small shell pasta
1 cucumber
1 cup ripe red tomatoes, diced
1/2 cup red onion, finely chopped
2 tablespoons fresh lime juice
1 tablespoon cilantro, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup dry small shell pasta
|
| Instructions:
|
Cook pasta to desired doneness. Drain and set aside. Peel the cucumber, if desired. Cut the cucumber in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and then dice. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with the reserved pasta. Toss gently. Transfer to serving bowl. Chill at least 15 minutes before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kid's Corner" - Cilantro Burgers |
| Comments:
|
If your kids are not cilantro fans, have them try these burgers. You can easily adjust the amount of cilantro to suit your family’s tastes. Top them with salsa or guacamole for a Tex-Mex burgers!From fooddownunder.com |
| Ingredients:
|
1 pound ground chuck
1/4 cup finely chopped cilantro
1/8 cup finely chopped red onions
1/2 clove finely chopped garlic
Salt and pepper, to taste
|
| Instructions:
|
Mix all ingredients together well and shape into patties. Grill and serve on your favorite buns. |
| Serving
Size: |
4 |
|
| Recipe:
|
Easy Meat Marinade |
| Comments:
|
Try this marinade with beef or lamb.From www.cooks.com |
| Ingredients:
|
1/2 cup Worcestershire sauce
1/2 cup soy sauce
1 tablespoon ground coriander
1 tablespoon Dijon mustard
1/2 teaspoon coarse ground pepper
Salt to taste
|
| Instructions:
|
Combine all ingredients and begin marinating (2-4 hours) your choice of meat. |
| Serving
Size: |
4 |
|
| Recipe:
|
From the "Kids' Corner" - Coriander Cookies |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
2 cups flour
1 cup sugar
2 tablespoons ground coriander seeds
3/4 cups softened butter
1 egg, beaten
1 teaspoon vanilla
1 tablespoon milk
|
| Instructions:
|
Mix together first 3 ingredients. Stir in butter. Mix together the remaining ingredients and add to the first bowl. Roll into 1/2 inch balls. Place on cookie sheet. Flatten with a fork. Bake at 400 degrees F. for 6 to 8 minutes, being careful not to overbake. Cool completely on wire rack. |
| Serving
Size: |
4 |
|
| Recipe:
|
Warm Chicken Salad with Coriander Dressing |
| Comments:
|
From www.thespicehouse.com |
| Ingredients:
|
½ cup lemon juice
2 tablespoon whole grain mustard
1 cup virgin olive oil
1/3 cup sesame seeds
2 teaspoons coriander seeds, crushed
4 boneless, skinless chicken breasts
6 slices cooked bacon, drained and crumbled
6 cups mixed baby lettuce leaves
1 large carrot, cut into small julienne strips
|
| Instructions:
|
Combine the first 5 ingredients in a small bowl or tightly lidded jar and whisk or shake to mix well. Put uncooked chicken breasts into a zip-lock bag and add half of the dressing. Allow to marinate at room temperature for 1/2 hour or in the refrigerator up to one day. Set aside the remaining dressing.
Blanch carrots in boiling water for 1 minute; remove to bowl filled with ice water. Drain and set aside.
When ready to serve, quickly sauté chicken in a non-stick pan over medium heat about three minutes per side, or until cooked through and lightly browned. Add salt and pepper to taste just before removing from the pan. Discard any marinade remaining in the bag. While chicken cooks, toss lettuces with the remaining dressing, reserving just a bit for a final “drizzle”, and place on serving plates. Add the crumbled bacon and the carrot. When chicken is cooked, slice very thinly and arrange in fans over the greens. Drizzle the remainder of the dressing over the chicken and serve immediately.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Cornbread and Sausage Stuffing |
| Comments:
|
Dairy-Free, Gluten-Free
A traditional stuffing perfect for the holidays or as an accompaniment to any family dinner.
Nutrition Info:
Per Serving (172g-wt.): 270 calories (140 from fat), 16g total fat, 5g saturated fat, 11g protein, 20g total carbohydrate (2g dietary fiber, 4g sugar), 45mg cholesterol, 960mg sodium
|
| Ingredients:
|
1/2 lb sweet pork sausage
1 TB olive oil
1 cup celery, diced
1 cup onion, diced
1 TB garlic, chopped
4 cups cornbread, diced
2 TB fresh sage, chopped
1 TB fresh thyme, chopped
sea salt, to taste
pepper, to taste
1 cup chicken broth
Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth. |
| Instructions:
|
Preheat oven to 375°F.
Remove the sausage from the casing. On the stove, preheat a sauté pan over medium heat with a thin layer olive oil. When it starts to smoke, add the sausage and break up the chunks with a wooden spoon. Continue to cook the sausage until well browned.
Remove the sausage from the pan with a slotted spoon. Add the celery, onion and garlic to the same sauté pan, using the drippings from the sausage to cook the mixture. After the vegetables begin to turn translucent, add the fresh sage and thyme and cook an additional minute. Adjust seasoning with salt and pepper. Add the cup of chicken broth and bring to a boil.
Place the cubed cornbread in a bowl. After the vegetable mixture has come to boil, pour over the cornbread. Add the sausage. Mix everything together until well combined. Adjust seasonings if needed.
Place the mixture in an oven-proof casserole dish and bake for approximately 25 to 30 minutes. If desired, place under the broiler for a few minutes to brown the top.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Foster's Market Fresh Mozzarella Salad with Avocado, Roasted Corn, and Grape Tomatoes |
| Comments:
|
Recipe adapted from Fresh Every Day: More Great Recipes from Foster's Market, by Sara Foster with Carolynn Carreño (Clarkson Potter/Publishers, 2005) |
| Ingredients:
|
4 ears sweet corn, in the husk
1/2 pound fresh mozzarella cheese, cut into ¼-inch cubes, or bocconcini
2 ripe avocados, halved, peeled, and cut into ¼-inch cubes
1/2 pt grape or other small tomato varieties, halved
8 to 10 fresh basil leaves, cut into thin strips
Salt and freshly ground black pepper
Several handfuls of baby greens
Summer Herb Vinaigrette
1/3 c red wine vinegar
2 t Dijon mustard
Grated zest and juice of 1 lemon
2 or 3 fresh basil leaves, cut in strips
2 T chopped oregano
2 T chopped parsley
3/4 extra-virgin olive oil
Salt and freshly ground black pepper
|
| Instructions:
|
To roast the corn:
Preheat the oven to 400° F. Soak the corn in a sink or bowl full of cold water for 10 to 15 minutes. Place on a baking sheet with sides and roast for 20 to 25 minutes, until the kernels are tender. Cool to room temperature; then pull off and discard the husks and silks. Cut the kernels into a large bowl.
To assemble the salad:
Add the cheese, avocado, tomatoes, basil, salt, and pepper to the corn. Drizzle with 1/2 cup Summer Herb Vinaigrette and toss gently. Be careful not to overmix or to mash the avocado. Add more salt, pepper, or vinaigrette to taste. Serve on a bed of greens.
To make the vinaigrette:
In a small bowl, combine the vinegar, mustard, lemon zest and juice, basil, oregano, and parsley. Slowly whisk in the oil. Add salt and pepper to taste.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Southern Cornbread Stuffing |
| Comments:
|
Dairy-Free, Gluten-Free
Nutrition Info:
Per Serving (285g-wt.): 570 calories (260 from fat), 29g total fat, 10g saturated fat, 5g dietary fiber, 21g protein, 55g carbohydrate, 100mg cholesterol, 1990mg sodium
|
| Ingredients:
|
21/2 lbs cornbread
3 TB unsalted butter or olive oil
11/2 cups finely chopped onion
3/4 cup finely chopped celery
1/2 cup finely chopped carrot
1 lb spicy chicken sausage (ground or squeezed from casing)
1 TB dried thyme
1 tsp dried sage
2 tsp sea salt
1 tsp fresh ground black pepper
1 cup chicken or turkey stock
|
| Instructions:
|
Ingredient Options:
use a gluten-free cornbread or dairy-free cornbread. Use a gluten-free chicken broth.
Cut cornbread into 1" cubes, place on a large baking sheet to dry out for several hours or overnight. Place in a large mixing bowl. Set aside.
Preheat oven to 350°F.
In a large skillet, heat butter or oil over medium low heat. Add onion, celery and carrot and cook, stirring frequently, until soft but not brown. Add the sausage and cook until sausage is fully cooked through. Stir in the thyme, sage, salt and pepper. Add sausage mixture to cornbread and toss to blend. Slowly pour in stock and toss to moisten. Spread the stuffing in a buttered or oiled 9x15" baking dish. Cover and bake 20 minutes. Uncover and bake an additional 20 minutes or until the top is crisp and golden. |
| Serving
Size: |
8 |
|
| Recipe:
|
Sweet Corn with Thyme |
| Comments:
|
From “One United Harvest, Creative Recipes from America’s Community
Supported Farms,” collected by Julie Sochacki, 2005.
|
| Ingredients:
|
6 ears sweet corn, with husks
1 to 2 teaspoons olive oil for each ear of corn
2 tablespoons fresh thyme
|
| Instructions:
|
Peel back corn husks and remove the silks. Drizzle olive oil over corn and sprinkle with thyme. Smooth the husks back in place. Place on a preheated grill and cook for 20 to 30 minutes, turning frequently. Serve hot. |
| Serving
Size: |
6 |
|
| Recipe:
|
CRANBERRY BREAD |
| Comments:
|
n/a |
| Ingredients:
|
2 cups unbleached flour
¾ cup sugar
2 teaspoon baking powder
1 teaspoon salt (optional)
½ teaspoon baking soda
¼ cup safflower oil or melted shortening
¾ cup orange juice
1 tablespoon grated orange zest
1 egg, well beaten
1½ cups (12 oz. by weight) CRANBERRIES
(washed and coarsely chopped)
½ cup chopped walnuts
|
| Instructions:
|
Prepare CRANBERRIES, nuts, orange juice and orange peel; set aside. In a large mixing bowl, combine flour, sugar, baking powder, salt, and baking soda. In small mixing bowl combine oil, orange juice, egg, and orange zest. Mix together with flour mixture just until moist. Sprinkle 2 tablespoons flour over the prepared CRANBERRIES and the walnuts; mix and shake till coated; sift the remaining flour; fold gently into bread mixture. Spoon dough into prepared pan. Bake at 350° for 60 minutes or until cake tester inserted in center comes out clean. Cool for 15 minutes before removing from pan. Cool and store in plastic wrap overnight before cutting. |
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY CHRISTMAS SALAD |
| Comments:
|
n/a |
| Ingredients:
|
4 cups (16 oz. by weight) CAPE BLANCO CRANBERRIES
1 cup granulated sugar
1 cup drained, crushed pineapple
4 cups miniature marshmallows
1 cup whipped cream
|
| Instructions:
|
Grind CAPE BLANCO CRANBERRIES. Add sugar, then pineapple. Add marshmallows. Let this set in refrigerator overnight. Add whipped cream just before serving. |
| Serving
Size: |
4 |
|
| Recipe:
|
CRANBERRY FROST SALAD |
| Comments:
|
n/a |
| Ingredients:
|
½ cup (4 oz. by weight) CRANBERRIES, finely chopped
1/3 cup sugar
2 medium oranges
1 8 oz. package cream cheese, softened
1 teaspoon vanilla
1 medium apple, finely chopped
½ cup chopped dates
1 cup whipping cream
Lettuce
|
| Instructions:
|
Combine chopped CRANBERRIES and sugar; let stand 10 minutes. Meanwhile, peel and section one orange, reserving juice. Finely chop orange sections; set aside. Squeeze remaining orange to make a total of 1/3 cup juice. Beat together the 1/3 cup orange juice, the cream cheese, and vanilla till fluffy. Stir in orange sections, CRANBERRIES, apple, and dates. Whip cream till soft peaks form. Fold whipped cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2-inch loaf pan, or 8 or 9 individual molds. Cover with moisture-vapor proof material. Seal, label, and freeze at least 3 hours or as long as 1 month. Before serving, let stand at room temperature for 10 to 15 minutes to soften slightly. Unmold onto lettuce-lined plate. Garnish with additional orange sections, if desired. |
| Serving
Size: |
8-9 |
|
| Recipe:
|
CRANBERRY HOLIDAY CUPS |
| Comments:
|
n/a |
| Ingredients:
|
½ cup butter
1 tablespoon butter
3-ounces softened cream cheese
1 cup all-purpose flour
1 egg
¾ cup brown sugar
1 tablespoon butter
1½ teaspoon finely grated orange peel
½ cup (4 oz. by weight) chopped CRANBERRIES
1/2 cup chopped pecans
|
| Instructions:
|
Preheat oven to 325°. Beat together butter and cream cheese in large mixing bowl with mixer about 30 seconds or until softened. Stir in flour. Cover and chill l hour. In separate bowl stir together egg, brown sugar, butter and grated orange peel. Stir in CRANBERRIES AND PECANS; SET ASIDE. Shape chilled dough into 24-1” balls. Press each dough ball onto bottom and sides of ungreased 1 ¾” muffin pans. Spoon 1 tablespoon filling into each cup. Bake 30 minutes until filling is set. Cool on rack. Remove from pans. Chill to store. |
| Serving
Size: |
24 |
|
| Recipe:
|
CRANBERRY NUT BREAD |
| Comments:
|
n/a |
| Ingredients:
|
2 cups flour
½ teaspoon salt
1½ teaspoons baking powder
½ teaspoon baking soda
1 cup granulated sugar
Juice and grated rind of 1 orange
2 tablespoons salad oil
Boiling water
1 egg, beaten
1 cup (8 oz. by weight) chopped raw CRANBERRIES
1 cup chopped nuts
|
| Instructions:
|
Sift together the flour, salt, baking powder, baking soda, and sugar two times. Add the orange juice and grated rind. To the salad oil add enough boiling water to make 3/4 cup liquid and add to the dry ingredients. Add the egg; mix well. Stir in the chopped CRANBERRIES and nuts. Pour batter into a greased loaf pan. Bake at 325 degrees for 1 hour. Store 24 hours before serving. Cooks note: This bread makes delicious tea sandwiches when sliced and spread with butter and cream cheese. It is also good toasted for breakfast. |
| Serving
Size: |
4 |
|
| Recipe:
|
EASTWEST CRANBERRY SLAW |
| Comments:
|
A colorful, crunchy slaw with a unique flavor |
| Ingredients:
|
½ cup (4 oz. by weight) chopped CRANBERRIES
¼ cup sugar
¼ cup mayonnaise
1 tablespoon orange juice
½ teaspoon salt
3 cups shredded Chinese cabbage (regular may be substituted)
¾ cups drained mandarin orange slices, cut into thirds
½ cup chopped green onions
|
| Instructions:
|
In small bowl combine CRANBERRIES and sugar; set aside.
Mix mayonnaise, orange juice and salt until smooth; set aside.
In salad bowl combine cabbage, oranges and green onions.
Add CRANBERRIES and mayonnaise; toss lightly.
Serve immediately. Makes 4 servings. |
| Serving
Size: |
4 |
|
| Recipe:
|
Fresh Cranberry Sauce |
| Comments:
|
by Susie Quick
You can use fresh or frozen cranberries.
For optimal flavor, make the sauce at least one day (or up to three) ahead.
Serves 10 - 12
|
| Ingredients:
|
1 bag (12 oz) fresh or thawed frozen cranberries, picked over (about 3 1/2 cups)
1/2 c honey
1 T fresh lemon juice
1/3 c slivered almonds, lightly toasted
1 stalk celery, deribbed and chopped
1 - Granny Smith apple, cored and chopped
|
| Instructions:
|
Place cranberries and honey in the bowl of a food processor fitted with metal blade.
Pulse to finely chop (do not puree).
Add lemon juice, almonds, celery, and apple, and pulse to incorporate.
Transfer to a bowl and add just enough honey to sweeten to taste.
Chill sauce, covered, at least 1 day and up to 3. |
| Serving
Size: |
10 |
|
| Recipe:
|
Spiced Cranberry Sauce |
| Comments:
|
Sodium Free, Dairy-Free, Gluten-Free, VeganNutrition Info:
Per serving (About 3 oz/81g-wt.): 150 calories (50 from fat), 5g total fat, 0g saturated fat, 2g protein, 27g total carbohydrate (2g dietary fiber, 23g sugar), 0mg cholesterol, 0mg sodium
|
| Ingredients:
|
2 cups cranberries
1 cup water
1 apple, peeled and chopped
1/2 cup honey or rice syrup
1/4 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp grated fresh orange rind
1/2 cup chopped walnuts or pecans
|
| Instructions:
|
Bring cranberries and water to a boil, then reduce to a simmer and cook until berries start to pop. Add apple and continue to cook 5 minutes or until apples are tender. Stir in rice syrup, cloves, cinnamon and ginger. Simmer 3 to 5 minutes. Remove from heat. Stir in orange rind and nuts. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
TURKEY, WILD RICE and CRANBERRY SALAD |
| Comments:
|
n/a |
| Ingredients:
|
3 cups plus 1 tablespoon water
1 cup wild rice
½ teaspoon salt
1 cup (4 oz. by weight) CRANBERRIES
1 tablespoon sugar
½ cup diced carrot
¼ cup olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, minced
Salt and pepper
¾ pound cooked turkey, shredded
(about 2 cups)
½ cup chopped celery
½ cup chopped fresh parsley
½ cup chopped red onion
¼ cup raisins
Green leaf lettuce
|
| Instructions:
|
Bring 3 cups water, wild rice and ½ teaspoon salt to boil in heavy medium saucepan. Cover and cook over medium-low heat until rice is tender and water is absorbed, about 55 minutes. Cool rice completely. Set aside. Combine CRANBERRIES and remaining 1 tablespoon water in heavy small saucepan. Cook over medium-low heat until cranberries just begin to soften, stirring constantly, about 2 minutes. Add sugar and cook over high heat until sugar is dissolved and cranberries are tender, about 5 minutes. Transfer to plate and refrigerate until chilled. Steam carrot until crisp-tender, about 4 minutes. Rinse carrot with cold water to cool. Whisk olive oil, lemon juice and garlic to blend in small bowl. Season dressing with salt and pepper. Combine rice, carrot, turkey, celery, parsley, onion and raisins in large bowl. Pour dressing over. Add cooked CRANBERRIES and toss thoroughly. (Can be prepared 8 hours ahead. Cover and refrigerate.) Line 6 plates with lettuce leaves. Divide salad among plates and serve. |
| Serving
Size: |
4 |
|
| Recipe:
|
Asian Marinated Cucumbers |
| Comments:
|
n/a |
| Ingredients:
|
1/2 c natural sugar
1 c water
1/2 pound Kirby cucumbers, thinly sliced
1/2 c rice vinegar
|
| Instructions:
|
1. Combine the sugar and water in a saucepan and heat until the sugar dissolves. Remove from the heat and cool.
2. Place the cucumbers in a glass or stainless steel container and pour the sugar syrup and vinegar over them. Cover and refrigerate for 8 hours or overnight. Drain just before serving.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Chilled Cucumber and Avocado Soup |
| Comments:
|
by Karen Barnaby
Adapted from The Low-Carb Gourmet, by Karen Barnaby
This creamy and refreshing chilled soup is low in carbs and it doesn't require any cooking at all: just whiz the ingredients in a blender or food processor.
Fresh cucumber, good-for-you avocado, and green onion combined with sour cream and a squeeze of fresh lime juice make a sensuous tribute to the abundant lushness of the good green world. We think the Goddess of Summer would approve!
|
| Ingredients:
|
1 English cucumber, peeled, seeded, and chopped
1 ripe Haas avocado, pitted, peeled, and chopped
2 green onions, chopped
2 T freshly squeezed lime juice
1 c sour cream
1 c cold water
Sea salt and freshly ground black pepper
2 T chopped fresh cilantro leaves
|
| Instructions:
|
1. In a blender or food processor, combine the cucumber, avocados, green onions, lime juice, sour cream, and water. Process until smooth. Season to taste with salt and pepper. If the soup is too thick for your liking, thin it with water.
2. Stir in the cilantro and serve immediately, or cover and let chill.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Cucumber Herb Spread |
| Comments:
|
Yum! |
| Ingredients:
|
1 pkg.(8oz.) cream cheese
1c. finely shredded cucumbers
1/2 c. shredded mozzarella cheese
1/2-1 tsp. chopped fresh dill
1/2 tsp. lemon juice
1/4 tsp. minced garlic |
| Instructions:
|
Mix together and refrigerate several hours to allow flavors to blend.
Serve as a spread with crackers |
| Serving
Size: |
|
|
| Recipe:
|
Cucumber Salad |
| Comments:
|
n/a |
| Ingredients:
|
3 cucumbers
1/2 cup thinly sliced onion
1 Tbsp salt
1/2 cup sour cream or yogurt
1 Tbsp white vinegar
1 1/2 Tbsp oil
1 small bunch minced fresh dill
1/2 tsp sugar
|
| Instructions:
|
Scrub cucumbers but don't peel them. Score length wise with the tines of a fork. Slice them cross wise as thinly as possible. Salt them and let stand for one hour, then rinse them well and blot dry with a paper towel. Combine sour cream, vinegar, oil, sugar and dill. Pour this mixture over the cucumbers and onions, mix well, and refrigerate until chilled. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cucumber-Basil Dressing |
| Comments:
|
Adapted from www.cdkitchen.com. |
| Ingredients:
|
1 clove garlic
2/3 cup buttermilk
1/3cup mayonnaise
1small cucumber
2T fresh basil
1t Dijon mustard
1/4t hot pepper sauce
1/3 cup of yogurt
salt and pepper to taste |
| Instructions:
|
Blend garlic, buttermilk, mayonnaise, cucumber, fresh basil, Dijon mustard, hot pepper sauce. Stir in yogurt and salt and pepper, to taste. Chill.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Hungarian Cucumber Salad |
| Comments:
|
Recipe by Randall Price, A Menu of Hungarian Classics |
| Ingredients:
|
2 medium cucumbers, peeled and sliced very thin
1 Tbs. salt
1/2 small Vidalia or other sweet onion or 1 small yellow onion, sliced very thin
4 tsp. red-wine vinegar
2 Tbs. vegetable oil
Freshly ground black pepper
3 Tbs. snipped fresh dill
|
| Instructions:
|
Put the cucumbers in a colander and sprinkle with about 1-1/2 tsp. of the salt, tossing to distribute evenly. Put the onion in a small bowl and sprinkle with the remaining 1-1/2 tsp. salt, adding about 1 tsp. of the vinegar as well -- the salt and vinegar will mellow the bite of the raw onion. Let the vegetables stand for at least 10 min. and up to 30 min. and then rinse them in cool water and gently squeeze out excess moisture, blotting with paper towels if necessary.
Mix the cucumbers and onions. Add the oil, the remaining 1 Tbs. vinegar and a good grind of fresh pepper. Taste and add more vinegar if you like. Toss well with the dill. Chill for at least 30 min. and serve chilled.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pickled Cucumber & Radish |
| Comments:
|
Gourmet, May 2001 |
| Ingredients:
|
1 medium cucumber
1/4 cup seasoned rice vinegar
1/4 cup water
3 tablespoons sugar
1/2 teaspoon salt
1 cup thinly sliced radish
|
| Instructions:
|
Halve cucumber lengthwise, then slice crosswise 3/4 inch thick.
Bring vinegar, water, sugar, and salt to a boil in a saucepan, then cool to room temperature.
Combine cucumber, radish, and vinegar in a bowl and chill, covered, until cold.
Drain vegetables before serving.
Cooks' note: Pickled vegetables may be chilled up to 3 hours.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Dill Seed Biscuits |
| Comments:
|
Dill seeds add a pleasant and unusual flavor to these flaky biscuit, which get their richness from both butter and heavy cream. Quick to make and to bake, the biscuits are best served warm with butter.From www.cooking.com, reprinted by permission of “Food and Wine” magazine |
| Ingredients:
|
1 ¾ cups flour
4 teaspoons baking powder
2 teaspoons dill seeds
1 teaspoon salt
6 tablespoons cold unsalted butter, cut into ¼-inch pieces
1 cup heavy cream
|
| Instructions:
|
Heat the oven to 435 degrees F. In a medium bowl, whisk together the dry ingredients. Cut or rub in the butter until the mixture is the texture of coarse meal with a few pea-sized pieces. Stir in the cream with a fork just until the dough comes together.
On a lightly floured surface, knead the dough gently just until smooth, about 5 times. Roll the dough ¾ -inch thick. Using a 2-inch round cutter, stamp out circles of the cough. Put them, about ½-inch apart, on an ungreased baking sheet. Roll out the scraps in the same way. Stamp out more circles and put the, on the baking sheet. Bake in the middle of the oven until golden brown, 12 to 15 minutes.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Dill Weed Dip |
| Comments:
|
Epicurious, January 1998, "Super Bowl Family Affairs", Donna Spivey |
| Ingredients:
|
3/4 cup mayonnaise
3/4 cup sour cream
4 minced green onions
2 teaspoons season salt
10 teaspoons chopped dill
|
| Instructions:
|
Mix ingredients together. Chill. Serve with assorted raw vegetables. |
| Serving
Size: |
4 |
|
| Recipe:
|
Cool Eggplant with Basil |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
1 medium eggplant, cut into 1 1/2-inch cubes
1/3 cup olive oil
1/2 tablespoon coarse salt
1 clove garlic, minced
1/2 large yellow onion, halved and thinly sliced
Freshly ground pepper
Juice of 1/2 large lemon
1/4 cup fresh basil, coarsely chopped |
| Instructions:
|
Preheat oven to 375 degrees. Line baking sheet with foil. Add eggplant, half of the olive oil, coarse salt and garlic. Toss to lightly coat eggplant with oil. Bake 35 minutes until soft but not mushy. Let cool. Transfer to serving dish. Sauté onions in remaining oil over low heat until tender, 15 minutes. Add to eggplant. Season with pepper. Add basil and lemon juice. Toss and serve at room temperature. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Easy Eggplant with Garlic |
| Comments:
|
From www.cooks.com |
| Ingredients:
|
1 eggplant, cubed and peeled
2 tablespoons butter
1 onion
1 tomato, cubed
Salt and pepper
2 cloves garlic, crushed
|
| Instructions:
|
Microwave eggplant 6 minutes. Brown butter, onion, and garlic in pan. Add precooked eggplant, with tomato, salt, and pepper. Cover; simmer 20 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Eggplant and Mozzarella Rolls |
| Comments:
|
by Susie Quick
An elegant summer appetizer, this simple dish is easy to make ahead and pull out of the fridge to broil at the last minute.
Preparation time 0.350000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 med (1-pound) eggplants, ends trimmed
Kosher salt and freshly ground pepper
1 c grated fresh mozzarella (about ½ pound)
4 ounces mild, soft goat cheese,such as Montrachet, room temperature
2 T chopped fresh chives
1 c extra-virgin olive oil, plus additional for brushing
20 - 25 large fresh basil leaves, plus ½ cup coarsely chopped, loosely packed basil leaves
1 1/2 c seeded and chopped yellow tomato
|
| Instructions:
|
1. With a large sharp knife, cut the eggplants lengthwise into ½-inch-thick slices. Sprinkle the slices on both sides with salt and let them drain in a colander for 15 minutes to release excess moisture. Rinse the eggplant slices and pat dry with paper towels.
2. In a bowl, stir together mozzarella, goat cheese, 1 tablespoon chives, and salt and pepper to taste. Brush both sides of eggplant slices lightly with oil. Lightly coat a clean grill with cooking spray and heat to medium (or preheat broiler to high). Grill or broil eggplant 3 to 4 minutes, or until golden and seared. Season with salt and pepper, turn over, brush with more oil, and grill or broil 3 to 4 minutes more, or until eggplant just begins to soften. Remove and let sit 10 minutes.
3. Transfer eggplant to a baking sheet. Arrange basil leaves in slightly overlapping pattern across each slice of eggplant. Place a heaping tablespoon of cheese mixture at the narrow end of each slice, roll up cigar fashion, and secure each with a toothpick. Repeat with remaining eggplant. Arrange rolls, seam sides down, in a lightly oiled 9-by-13-by-2-inch glass baking dish and broil 4 to 6 inches below high heat, 3 to 5 minutes, or until cheese is just melted and bubbling.
4. Meanwhile, puree ½ cup chopped basil, remaining tablespoon chives, and 1 cup oil in a blender until smooth. Season with salt to taste. Transfer cooked eggplant rolls to serving plates with spatula. Scatter tomatoes around rolls and drizzle with basil oil.
|
| Serving
Size: |
16 |
|
| Recipe:
|
Eggplant Parmesan |
| Comments:
|
Adapted from Organic Style magazine |
| Ingredients:
|
8 to 10 oz. can tomato sauce (depending on how soupy you like the dish)
1/2 t onion powder
1/2 t garlic powder
1 t sugar
2 T Italian spices
1 med eggplant, peeled and cut into ¼-inch slices
1/3 to 1/2 cup Parmesan cheese (depending on how much you like Parmesan)
4 to 6 oz. Mozzarella cheese, grated (depending on how much you like Mozzarella)
|
| Instructions:
|
1. In a saucepan, heat together the tomato sauce, onion powder, garlic powder, sugar, and Italian spices. Taste and adjust seasonings until the sauce is just right, according to your taste.
2. Preheat the oven to 375°F. Cover the bottom of a 5-by-9-inch baking pan with a little of the sauce. Layer the bottom of the pan with eggplant slices; top with a quarter of the sauce, a quarter of the Parmesan, and a quarter of the Mozzarella (assuming you have enough eggplant for four layers in the pan). Repeat three more times. Bake uncovered for 30 to 35 minutes.
Note: Zucchini can be substituted for the eggplant.
|
| Serving
Size: |
2-4 |
|
| Recipe:
|
Eggplant Rollups Italian |
| Comments:
|
by David Joachim
This unusual and tasty dish uses thinly-sliced eggplant strips rolled into enticing little packages filled with cheeses and Italian herbs and topped with garden-fresh tomato sauce.
This is one tasty and painless way to get kids to eat their eggplant! Adults love these rollups, too.
Adapted from The Church Supper Cookbook |
| Ingredients:
|
Filling
1 c grated mozzarella cheese
1/2 c grated parmesan cheese
1/3 c cottage or ricotta cheese
1 egg
1/2 t salt
1/4 t pepper
1/2 t basil or oregano
1T chopped fresh parsley Batter
1 egg
2T flour
1/3c milk
1 T cooking oil Other
2 small eggplants
1/4c cooking oil
2T butter flour
1 1/2c fresh or canned tomato sauce
|
| Instructions:
|
1. Combine cheeses, egg, salt, pepper, basil or oregano, and parsley. Make smooth paste and chill.
2. For batter, combine egg, flour, milk, and oil, and beat until smooth.
3. Peel eggplants and cut lengthwise into thin slices. Heat oil and butter to 360°F. Dip eggplant slices into flour, then in batter, and sauté in hot oil until browned on both sides. Drain on paper towels.
4. Place 2 tablespoons chilled filling mixture on each slice and roll loosely, placing seam-side down in buttered 9" x 13" baking dish. Cover with tomato sauce and bake at 375°F for 15 minutes.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Grilled Eggplant Sandwich |
| Comments:
|
|
| Ingredients:
|
Eggplant:
4 teaspoons Olive Oil
1 clove Garlic, finely chopped
1 1/2 teaspoons chopped, Fresh Basil
Salt, to taste
Fresh Ground Black Pepper
2 small Eggplants
Sandwiches:
1/2 cup Cream Cheese, Low-Fat Whipped, or Goat Cheese
4 pieces Focaccia or other good quality bread, sliced in half, lengthwise
2/3 cup Spinach, washed and dried
4 slices Tomato
|
| Instructions:
|
Eggplant:
Preheat grill to medium heat.
Add olive oil, garlic, salt, and fresh ground pepper and ½ teaspoon fresh chopped basil to small bowl.
Stir to combine.
Brush both sides of eggplant slices with olive oil mixture.
Grill eggplant over direct heat, 3 minutes per side.
Sandwiches:
Mix cream cheese, 1-tablespoon fresh chopped basil, salt, and fresh ground pepper in small bowl.
Spread 4 halves of focaccia bread with cheese mixture.
Top with spinach, slice of tomato and focaccia bread slice.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Harvest Sauté |
| Comments:
|
Posted by Carole Koch
Serve as a side dish or toss with warm pasta and top with cheese. |
| Ingredients:
|
eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
|
| Instructions:
|
Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender. |
| Serving
Size: |
4 |
|
| Recipe:
|
Japanese Eggplant and Red Bell Pepper Medley |
| Comments:
|
From reader Debbie Clark
Huntsville, Alabama
|
| Ingredients:
|
2 T olive oil
1 small onion, chopped
3 med red or yellow bell peppers, cored and chopped
1 ear of corn, kernels cut from cob
3 med Japanese eggplant, sliced on the diagonal
2 small tomatoes, chopped
2 T fresh oregano, torn
1/3 c grated parmesan cheese
1/4 c chopped walnuts
|
| Instructions:
|
Heat the oil on medium heat in a nonstick skillet. When the oil is hot, add the onion, peppers, and corn and stir to mix. Add the eggplant and saut for 5 minutes, stirring occasionally. Add the tomatoes and cook until the vegetables are tender, stirring as needed. Remove from heat and add the oregano, cheese, and walnuts. Serve immediately. |
| Serving
Size: |
4 |
|
| Recipe:
|
Ratatouille Salad |
| Comments:
|
From aubergines.org |
| Ingredients:
|
1 (12 to 14-ounce) eggplant, cut into 1/2-inch-thick rounds
1 zucchini, quartered lengthwise
1 red bell pepper, cut lengthwise into 6 strips
1 medium onion, cut into 1/2-inch-thick rounds
3 tablespoons garlic-flavored olive oil
2 to 3 teaspoons balsamic vinegar
2/3 cup crumbled feta cheese
|
| Instructions:
|
Place eggplant, zucchini, red bell pepper and onion on baking sheet. Drizzle with oil and sprinkle with salt and pepper; turn to coat. Grill vegetables over medium high heat until tender and tinged with brown, turning frequently, about 6 minutes for eggplant and zucchini and about 10 minutes for red bell pepper and onion. Transfer to serving platter. Sprinkle top with feta cheese and serve. |
| Serving
Size: |
2-3 |
|
| Recipe:
|
Roasted Eggplant and Garlic Bruschetta |
| Comments:
|
by Susie Quick
Grilling the eggplants gives this savory spread a divinely smoky flavor. Great on garlic bread, it's also a tasty base for grilled fish fillets.
Preparation time 0.200000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
3 med eggplants (about 2½ pounds total)
7 large cloves garlic, unpeeled
1T extra-virgin olive oil, plus more for drizzling
1/4c coarsely chopped flat-leaf parsley
Kosher salt and freshly ground pepper
6 slices crusty whole-wheat bread
Thinly sliced onions and tomatoes
Assorted olives
|
| Instructions:
|
1. Heat the grill to medium. Pierce eggplants all over with a fork. Place 6 garlic cloves on a double thickness of foil, drizzle with a few drops of oil, and wrap tightly. Grill eggplants and garlic 30 minutes, turning every 10 minutes, until eggplants are charred and soft. Remove from grill. When eggplants are cool enough to handle, halve lengthwise and scrape out flesh with a large spoon into a colander; discard skins. Let drain in sink 15 minutes. Unwrap garlic.
2. Transfer eggplant to a blender or food processor. Squeeze the roasted garlic pulp from skins and add to eggplant with 1 tablespoon olive oil. Puree; add parsley and pulse until finely chopped. Transfer to a bowl; season with salt and pepper to taste.
3. Grill or toast bread. Peel remaining clove of raw garlic; cut in half and rub over bread. Brush bread lightly with oil. Spoon eggplant spread on top of bread and drizzle with oil. Serve with onion and tomato slices, and olives.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted eggplant spread |
| Comments:
|
delicious served with hummus, pita bread, greek olives and feta cheese |
| Ingredients:
|
1 med. eggplant ,peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 Tbs. olive oil
1 1/2 tsp. sea salt
1/2 tsp fresh ground black pepper
1tbs. tomato paste
|
| Instructions:
|
pre heat oven to 400 degrees
cut eggplant, bell pepper and onion into 1" cubes
toss them in large bowl with garlic, olive oil and salt and pepper
spread them onto baking sheet and roast for 45 min tossing once until vegetables are lightly browned and soft.
cool slightly then place vegetables into food processer
Add tomato paste
pulse three to four times. Should still be chunky. adjust for salt and pepper. |
| Serving
Size: |
4 |
|
| Recipe:
|
Spaghetti with Peppers and Eggplant |
| Comments:
|
by M. Allan Schanbacher |
| Ingredients:
|
3 lg red bell peppers
6T extra virgin olive oil
2 lg eggplants peeled and cut into 1-inch cubes
1 lg yellow onion, peeled and chopped
1 clove garlic, peeled and sliced
3T minced fresh rosemary leaves
salt
1 pound spaghetti
freshly ground black pepper
1/2c grated parmesan cheese
|
| Instructions:
|
1. Preheat oven to 400°. Rub peppers with 1 tbsp. of the oil. Put peppers in a baking pan and roast until skins are slightly charred and flesh is soft when pierced with a paring knife, about 15 minutes. Remove from oven, cover pan with plastic wrap, and allow peppers to steam for about 10 minutes. Peel skins from peppers, then slit open with a paring knife and remove stems and seeds. Discard skins, stems, and seeds. Cut flesh into pieces, transfer to a bowl, and set aside.
2. While peppers cool, heat 3 tbsp. of the oil in a large sauté pan over medium heat. Add eggplant and toss it in the oil. Cook, stirring often, until golden brown on all sides, about 15 minutes. Transfer to bowl with peppers, and set aside.
3. Heat remaining 2 tbsp. of the oil in the same pan over medium heat. Add onions and cook, stirring occasionally, until soft and golden on the edges, about 10 minutes. Add garlic and rosemary and continue to cook for about 1 minute.
4. Meanwhile, heat a large pot of salted water over high heat until it comes to a boil, about 20 minutes. Add spaghetti and boil until pasta is just soft, about 10 minutes. Drain in a colander. Return pasta to the pot.
5. Add peppers, eggplant, onions, garlic, and rosemary to pasta. Toss to mix well. Season to taste with salt and pepper. Serve with Parmesan.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Summer Market Pasta |
| Comments:
|
by Susie Quick
Small to medium eggplants work best for this recipe. Search for variegated or Japanese varieties with tender skins. If you use white eggplants, peel them first.
Preparation time 0.250000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 pounds small to medium eggplants
4T extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 med yellow summer squash, diced
1 lg tomato, seeded and diced
2T minced flat-leaf parsley
1 pound whole-wheat vermicelli or spaghetti
2 ounces Parmesan cheese
|
| Instructions:
|
1. Trim ends of eggplants and slice lengthwise into 5-inch-thick pieces. Brush lightly with oil, sprinkle with salt and pepper, and place on a baking sheet (you may need two). Broil, turning once, about 10 minutes per side, until tender. Transfer to a cutting board and let sit until cool enough to handle. Cut into bite-size pieces.
2. Meanwhile, heat 3 tablespoons oil in a large saucepan over medium heat. Add the onion, garlic, bell pepper, and squash; sauté until vegetables are soft, about 10 minutes. Add the tomato, eggplant, and 3 tablespoons water; cook 5 minutes longer until vegetables are nicely stewed and soft. Remove from heat and stir in parsley, remaining tablespoon of oil, and salt and pepper to taste.
3. Cook pasta in a pot of boiling salted water, according to package directions. Drain; immediately toss with vegetables. Transfer to bowls; top with additional ground pepper. Shave Parmesan over pasta with a vegetable peeler; serve.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Vegetable Mixed Grill with Tarragon Vinaigrette |
| Comments:
|
by Tamara Holt
A glistening showcase for the array of vegetables available at the summer market, this dish will serve four as a vegetarian entr?e or six as a side. White- or red-wine vinegar can be substituted for the tarragon vinegar.
Preparation time 0.100000 minutes |
| Ingredients:
|
1/4 c olive oil
2 T tarragon vinegar
1/2 t salt, plus more to taste
1/4 t freshly ground black pepper, plus more to taste
2 small Japanese eggplants, halved lengthwise
2 small yellow squash, halved lengthwise
2 small zucchini, halved lengthwise
1 small fennel bulb, trimmed of green fronds and cut into thin wedges
1 red onion, sliced in thick rounds
2 T chopped fresh parsley
1 t chopped fresh tarragon
|
| Instructions:
|
1. Whisk together olive oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add eggplants, yellow squash, zucchini, fennel, and onion. Toss gently.
2. Preheat the grill to medium heat. Place vegetables on grill, reserving remaining dressing in bowl. Cook until just tender, turning occasionally, 10 to 20 minutes. Remove each vegetable to a serving platter as it is done.
3. When all the vegetables are cooked, drizzle with remaining dressing that rests in the bottom of the bowl. Sprinkle with parsley and tarragon, and season with additional salt and freshly ground pepper.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Abundance Soup |
| Comments:
|
This freezes very well, so your family can enjoy our abundant harvest throughout the winter.
Leave a batch in the crock pot for an easy supper after driving to the farm and home again, and freeze the remainder for some cold winter night. Here’s how: |
| Ingredients:
|
carrots
potatoes
turnips
kohlrabi
radish
onion
garlic
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms
leafy greens
sweet peppers
tomatoes
|
| Instructions:
|
Chop veggies from previous week’s harvest which haven’t been consumed. Be sure to add potatoes and carrots, no matter what, even if you have to buy them from the grocery store (try to get organic).
Sauté the vegetables in olive oil, hard vegetables first. Use whatever you have:
carrots
potatoes
turnips
kohlrabi
radish
onion
garlic
Then add the vegetables that are medium-hard, such as:
zucchini
summer squash
eggplant
bok choy
leeks
fresh mushrooms
Finally add tender vegetables:
leafy greens
sweet peppers
tomatoes
Add 21 ounces of canned or homemade tomato sauce* and 1 quart organic vegetable broth or water. Add a sea vegetable like arame or chopped wakame, if desired, for extra minerals. Add cooked beans, (such as lentils, pintos, navy beans, aduki, or garbanzos), pureed or whole, with their liquid. Add herbs and cooked pasta or rice, if desired or if you have leftovers. Finally, add a dash of salt and pepper, chili powder, and lemon juice or apple cider vinegar for zest.
* Homemade Tomato Sauce: clean core and cut tomatoes. Cook for 15 minutes with favorite herbs and then puree. (It is not necessary to skin the tomatoes.) Make the tomato sauce while chopping the other vegetables so that it’s hot and fresh when added to the soup.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Feta Wheatberry Salad |
| Comments:
|
n/a |
| Ingredients:
|
1 cup wheat berries, cooked for 1 hour until tender – best cool
½ c diced or crumbled feta cheese
½ c thinly sliced red onion
½ c julienned strips of seedless cucumber – half moon like
5 T olive oil
½ c julienned strips roasted red pepper
¼ c minced fresh herbs such as parsley, basil, dill
2 T fresh lemon juice
1 T red wine vinegar
1 T chopped pitted olives – not necessary
1 tsp cumin
1 garlic clove minced
½ c dried cranberries
Dash of cinnamon
1 T honey
2 tsp Dijon mustard – not necessary
|
| Instructions:
|
In a large bowl stir together all ingredients, add salt and pepper to taste. Serve on greens garnished with fresh herb sprigs. |
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Fennel Spiced Vegetables |
| Comments:
|
|
| Ingredients:
|
1-1/2 pounds medium size Yukon gold potatoes, halved lengthwise
1 bunch medium size carrots with tops, halved lengthwise with the tops trimmed
2 large bulbs of fennel, stems and outer layer removed,br>
3 small green zucchini ,br>
1 lb. large crimini (brown) mushrooms, cleaned
1/3 cup extra virgin olive oil plus some for drizzling
Gray Salt and black pepper
One half of a lemon
|
| Instructions:
|
|
| Serving
Size: |
4 |
|
| Recipe:
|
Grilled Vegetable Salad with Balsamic Viniagrette |
| Comments:
|
n/a |
| Ingredients:
|
For the grilled vegetables:
1 zucchini
1 yellow squash
1 sweet onion
1 ripe tomato
1 small eggplant
3Tbs. olive oil
1/4 tsp. thyme leaves
salt and pepper
For the salad:
8oz mixed greens
1.5 oz balsamic vinegar
4.5 oz olive oil
salt and pepper
1/4 Cup basil leaves
1/4 Cup grated parmesan cheese
|
| Instructions:
|
Fire up the outdoor grill and let the charcoal burn until it is gray and covered with a layer of ash. Slice the zucchini and yellow squash lengthwise into 1/4inch strips. Cut the onion and eggplant into 3/8inch rounds and quarter the tomato. Brush all the vegetables with olive oil and season with salt, pepper and a sprinkling of thyme. Place all the vegetables except the tomato on the grill and cook until they are nicely marked and slightly wilted. Add the tomato, skin side down and cook to warm through. Remove all the vegetables from the grill and cut into bite size pieces.
Whisk the oil and vinegar together and season with salt and pepper. Toss greens in the balsamic vinaigrette and divide onto four serving plates. Arrange the vegetables on top of the greens, and garnish with basil and parmesan. Serve immediately.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Harvest Sauté |
| Comments:
|
Posted by Carole Koch
Here’s a quick and easy way to use an assortment of veggies and herbs from this week’s harvest such as: |
| Ingredients:
|
eggplant
carrots
leeks or sweet onions
sweet peppers
tomatoes
parsley and/or thyme
|
| Instructions:
|
Slice or coarsely chop your choice of vegetables (proportions are up to you). In a skillet, add olive oil, garlic and onion. Sauté for 3 minutes and then add vegetables and herbs. Sauté until tender.
Serve as a side dish or toss with warm pasta and top with cheese.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Navajo Tacos |
| Comments:
|
by Deirdre Imus
This classic taco recipe filled with colorful veggies and high-protein pinto beans will please everybody at your ranch, too. Have a taco party and let everybody spoon on their favorite toppings!
We include a recipe for your own easy-to-make tortillas, although you can also use store-bought.
Adapted from The Imus Ranch, Cooking for Kids and Cowboys |
| Ingredients:
|
For the Bean Topping:
2c organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced
For the Tortillas:
3c unbleached white flour
1t salt
2t baking soda
1/2c trans fat free spread, melted
3/4c water
Safflower oil for frying (about 1 ½ cups)
For the Tacos:
1 head romaine lettuce, shredded
4 lg tomatoes, diced
4 med white onions, diced
1 8-oz pkg shredded soy cheddar or cheddar cheese
1 8-oz pkg shredded soy jalapeño cheese or jalapeño cheese
|
| Instructions:
|
1. To make the bean topping, drain beans and place in a medium pot. Add minced garlic and add fresh water to cover by 1 inch. Bring water to boil and reduce to a simmer. Cook until beans are tender, about 1 ¼ hours. Drain.
2. To make the tortillas, combine flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces and roll each piece into an 8-inch round.
3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds until slightly browned, and flip to cook the other side, about 15 to 20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.
4. To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few beans into each taco, and serve with other toppings in separate bowls, so people can create tacos to their taste.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Roasted Roots |
| Comments:
|
From “One United Harvest, Creative Recipes from America’s Community Supported Farms,” collected by Julie Sochacki, 2005. |
| Ingredients:
|
Any combination of the following vegetables:
beets
carrots
potatoes
parsnips
leeks
onions
garlic
rutabaga
winter squash
Olive oil and butter
Garlic, salt and black pepper, to taste
|
| Instructions:
|
Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter. Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper. Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more. |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Winter Vegetables |
| Comments:
|
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press |
| Ingredients:
|
6 to 8 cups winter vegetables, such as rutabagas, potatoes, carrots, beets,
onions, turnips, parsnips and winter squash, peeled, cut into 1-inch pieces
2 tablespoons oil
3 tablespoons fresh thyme (or 1 tablespoon dried herbs of choice)
|
| Instructions:
|
Toss ingredients together (keep onions separate as they will roast faster; add them to the pan 10 minutes into the baking time).
Spread in a single layer on greased baking pans.
Roast in an oven preheated to 425 degrees F. until tender, 30 to 45 minutes, stirring occasionally.
Season with salt and pepper.
Serve with Roasted Garlic Sauce, if desired (find recipe under "Garlic").
Serves 8 as a side dish.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Simple Vegetable Stock |
| Comments:
|
Use this flavorful brown vegetable broth in soup or any dish that calls for chicken broth. The longer it simmers and reduces, the richer the flavor.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1 T olive oil
3 large cloves garlic, crushed
1 extra lg onion, chopped
1 T tomato paste
2 med carrots, quartered
2 ribs celery with leaves, chopped
1/2 pound cremini or button mushrooms, cleaned and halved
8 sprig parsley
2 bay leaves
1 T kosher salt
1/4 t black peppercorns
|
| Instructions:
|
1. Heat the oil over medium heat in a large stockpot. Sauté garlic and onion until lightly browned. Stir in tomato paste and add 12 cups water. Bring to a boil. Add remaining ingredients, lower heat and simmer, uncovered, 45 minutes (or up to 1 ½ hours). Skim foam and fat from the top.
2. Strain the stock in a colander lined with a damp double layer of cheesecloth over a large metal bowl. Discard solids.
3. Let cool. Transfer to airtight storage containers and refrigerate for up to 5 days, or freeze for up to 4 months.
|
| Serving
Size: |
10 |
|
| Recipe:
|
Stir-fried vegetables |
| Comments:
|
When you have several kinds of fresh vegetables available stir-frying is an easy and tasty option. Preparation does take some time, but can be done in advance. Cooking takes minutes.
The beauty of stir-frying is that you can substitute whatever vegetables you have on hand. But be sure every item is fresh. And be sure never to stir-fry longer than 2 or minutes. Exception: Dense-root vegetables may take up to 5 minutes.
|
| Ingredients:
|
3 tablespoons vegetable or chili oil
1 small yellow onion, peeled and cut into small wedges (or 4 scallions, greens included, chopped coarse)
1/2 green pepper, cut into coarse strips
1/2 red pepper, cut into coarse strips
1 medium summer squash, sliced
3 cloves garlic, finely minced
1 teaspoon freshly grated ginger
1/2 cup snow peas, strings removed
1 cup bean sprouts, rinsed with hot water
1 bunch of sturdy green leaves (kale, chard, bok choy, or napa cabbage), coarsely chopped
1/2 teaspoon salt
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon sesame oil
|
| Instructions:
|
Line up ingredients in the order they will be cooked, from slower-cooking items to lighter vegetables last (as arranged above).
Mix salt, sugar, soy sauce, and sesame oil in a small bowl.
Heat a wok or large sauté pan over high heat.
When hot and smoking (about a minute), add oil, swirl around, add onion and stir-fry for 30 seconds.
If using scallions, stir-fry for only 15 seconds. Keep them moving continuously.
Quickly add peppers and squash, stir-fry for 1 minute.
Add garlic and ginger, stir-fry for a few seconds then toss in snow peas, bean sprouts, and greens, stir-frying for another minute.
Drizzle in soy sauce mixture, stir, remove from heat and serve over steamed rice. |
| Serving
Size: |
4 |
|
| Recipe:
|
Summer Vegetable Salad |
| Comments:
|
n/a |
| Ingredients:
|
2-1/2 Cups cucumbers, chopped
1 red pepper, chopped
1/2 yellow pepper, chopped
1 Cup tomato, chopped
3 stalks green onion, chopped
1/3 lb. sheep’s milk feta, cubed
1/2 Cup parsley, chopped
1/4 Cup lemon juice
1/4 Cup olive oil
salt and pepper to taste
|
| Instructions:
|
Combine cucumber, peppers, tomato, green onion, feta and parsley.
Mix lemon juice and olive oil together and toss with veggies.
Salt and pepper to taste.
|
| Serving
Size: |
6 |
|
| Recipe:
|
Tabbouli |
| Comments:
|
This version of Tabbouli emphasizes the parsley, as is traditional, but also adds cucumber and celery—not so traditional! |
| Ingredients:
|
1/2 cup bulgar (cracked wheat)
2 cups boiling water
1 1/2 cups parsley, finely chopped
1/4 cup green onions, finely chopped
2 firm ripe mid-size tomatoes, finely diced
1/2 cucumber, peeled, seeded, and diced
1 stalk celery, finely diced
1/4 cup mint, finely chopped
1/4 cup olive oil
2 tablespoons lemon juice (more or less to taste)
1/2 tsp salt (more or less to taste)
pita bread
|
| Instructions:
|
Place bulgar in a bowl. Pour boiling water over bulgar and let sit for 20 minutes; drain well and let cool. Toss bulgar with parsley, green onions, tomatoes, cucumber, celery, and mint. Combine olive oil, lemon juice, and salt in a small bowl; pour over bulgar mixture and toss. Serve in pita bread. |
| Serving
Size: |
4 |
|
| Recipe:
|
THAI STYLE SPRING ROLLS |
| Comments:
|
I made the spring rolls and put my husband in charge of making the peanut sauce, so it actually became a fun thing to do together in the kitchen (while enjoying some chilled wine and beer). I would imagine people with older kids would have fun making these, too, because of the assembly process.
submitted by Laura six |
| Ingredients:
|
-1 pkg Spring roll wrappers (I used about 14 wrappers) (these will be dry circular wrappers)
-1 bundle bean thread noodles (found at Asian markets or some Asian aisles at regular grocery stores)
-2 T toasted sesame oil
-Assorted veggies, rinsed (I used 1 bunch carrots, 3-4 Asian turnips, 3-4 radishes, mushrooms, and a handful of shredded lettuce)
-1/2-2/3 lb cooked shrimp, defrosted, tail off
-Thai basil (optional)
-Salt and pepper
|
| Instructions:
|
Drop the bundle of bean thread noodles in boiling water.
When noodles are soft and have separated from each other (just a few minutes), remove from pan, strain, and toss with sesame oil.
Set aside.
Grate your veggies using a food processor or hand grater.
Season with salt and pepper and set aside.,br> If using greens, cut or shred by hand, and set aside.
Have 3 plates ready - a soaker plate or large dish (filled with hot water), an assembly plate, and a finished plate.,br> One at a time, soak a spring roll wrapper in the hot water until soft.
Carefully remove the wrapper from the soaker plate and lay flat on the assembly plate.
Make a small pile of veggies, lettuce or greens, bean thread noodles, shrimp, and Thai basil (if using).
Wrap the spring roll wrapper like a burrito, tucking the sides of the wrapper in as you roll.
Move finished roll to the last plate.
Continue with assembly until you have used all the ingredients.
Serve with soy sauce, sweet chili sauce, or peanut sauce (see below).
THAI STYLE PEANUT SAUCE
Notes: This seems like a lot of ingredients, but they are all combined and mixed in a food processor or mini-prep.
You may also be able to do this with a blender if you have a strong one
Feel free to substitute or omit ingredients according to your tastes; last night we didn't use ginger, fish sauce, sugar, or cilantro, and used lightly honey-roasted peanuts.
Turmeric, and Thai basil for a slightly different flavor.
This sauce is also great over stir-fried veggies and noodles or rice (making a Thai rama dish) or as a dip for chicken skewers (which was a hit at a Superbowl Party).
Most of the pantry ingredients (light coconut milk, low-sodium soy, etc.) I've found at Trader Joe's.
Others (peanut oil, fish sauce) I've found at Safeway or Fred Meyer |
| Serving
Size: |
4 |
|
| Recipe:
|
Vegetable Cheese Casserole |
| Comments:
|
Adapted from Organic Style magazine |
| Ingredients:
|
4 c steamed vegetables (whatever you have)
2/3 c cottage cheese
4 to 6 oz. grated cheddar cheese (depending on how much you like cheddar)
|
| Instructions:
|
Preheat oven to 400°F. After steaming the vegetables, put them in a small baking dish (there should be about 2 or 3 inches of vegetables in the dish), top with the cottage cheese, then top with the grated cheddar. Bake uncovered for 20 to 25 minutes. |
| Serving
Size: |
4 |
|
| Recipe:
|
Veggie Stew |
| Comments:
|
Make an easy veggie stew with this week’s CSA vegetables!
Posted by Carole Koch |
| Ingredients:
|
olive oil
onions and/or leeks
celery
garlic
sweet peppers
eggplant
tomatoes
parsley and/or thyme
salt and pepper(optional)
lemon juice(optional) |
| Instructions:
|
Heat a bit of olive oil in a skillet or large saucepan over medium heat.
Sauté some chopped onions and/or leeks, chopped celery and minced garlic, and cook for about 5 minutes.
Add chopped sweet peppers and chunks of eggplant. Cover and cook until eggplant is tender.
Add chopped tomatoes and chopped parsley and/or thyme. Cook until tomatoes are hot and beginning to soften.
Finish with salt and pepper and a squirt of lemon juice (optional).
|
| Serving
Size: |
4 |
|
| Recipe:
|
Bibb, Fennel, and Pear Salad |
| Comments:
|
by Laura Fraser and Susie Quick
If you don't have fennel, try thinly sliced celery heart.
Preparation time 0.100000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
2 heads Bibb lettuce, leaves separated, washed, and spun dry
1 lg fennel bulb, trimmed and thinly sliced
1 ripe pear, cored and thinly sliced
2 T fresh lemon juice
2 T extra-virgin olive oil
1 T honey
1/2 t kosher salt
|
| Instructions:
|
Place the lettuce in a large salad bowl and top with fennel and pear slices. In a small bowl, whisk together the lemon juice, oil, honey, and salt. Drizzle dressing over salad and toss. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Fennel & Radish Salad |
| Comments:
|
From “Chicago Tribune Magazine,” May 15, 2005, courtesy Leah Eskin, adapted from “The Gourmet Cookbook.” |
| Ingredients:
|
1 fennel bulb, thinly sliced, fronds reserved
1 bunch red radishes, thinly sliced
4 stalks celery, thinly sliced
2 cups loose-packed flat-leaf parsley
3 tablespoons fresh lemon juice
2 tablespoons minced shallots
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
|
| Instructions:
|
Shred fennel frond into small sprigs. Toss with parsley and sliced vegetables in a large bowl. Whisk together remaining ingredients and drizzle over vegetables to coat. |
| Serving
Size: |
4-6 |
|
| Recipe:
|
Grilled Fennel and Tomatoes |
| Comments:
|
I tried the recipe below, and really liked it.
I thought other farm members might want to give it a try before they decide they don't like their fennel! :)
*Recipe from Williams-Sonoma Vegetable cookbook.
|
| Ingredients:
|
4 T olive oil
2 fennel bulbs
4 ripe tomatoes
Several leaves basil, shredded or torn
1 clove garlic, minced
Sugar
Salt and pepper
|
| Instructions:
|
Heat grill pan or barbecue to very hot.
Drizzle with olive oil.
Cut fennel bulb lengthwise into ¼” slices (hold fennel bulb upright and slice down to bottom of bulb).
Coat with ½ the olive oil.
Slice tomatoes in half, sprinkle cut side with sugar, then drizzle with olive oil.
Sprinkle veggies with salt and pepper to taste.
Add veggies to grill, turning over after grill marks form on all sides.
Cook until fennel is translucent and tomatoes are soft and hot.
Remove from grill to a serving platter.
Sprinkle with fresh garlic and basil leaves.
Serve hot or warm.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Pan Fried Crusty Fennel |
| Comments:
|
by Susie Quick
This simple recipe makes a fantastic first course for an Italian-inspired meal. Serve it straight from the skillet with lemon wedges and paper napkins.
Preparation time 0.500000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
4 lg fennel bulbs
3 lg egg whites, lightly beaten
1 1/2 c fine bread crumbs
canola oil
kosher salt
lemon wedges
|
| Instructions:
|
1. Trim fennel fronds and coarse stalks from tops of bulbs. Slice off ¼ inch from bottoms, then slice fennel lengthwise into ½-inch-thick pieces. Place a rack over a large baking sheet.
2. Fill a 12-inch skillet with water and bring to a boil. Cook fennel (in batches, if necessary) until just tender, about 8 minutes. Transfer to rack to cool. Pat fennel dry with paper towels. Rinse skillet and wipe completely dry.
3. Place egg whites and crumbs in 2 shallow bowls. Dip fennel slices first in whites, then in crumbs, pressing crumbs gently with your hands to help them adhere. Transfer to rack and let rest 10 minutes.
4. Add ½ inch of oil to the skillet and place over medium heat, until hot but not smoking. Add fennel slices in batches, but do not crowd. Cook until golden brown and crispy, about 5 minutes per side. Transfer to rack when done. Cook remaining fennel slices. Serve hot, sprinkled with salt and a squeeze of lemon.
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| Serving
Size: |
4 |
|
| Recipe:
|
String Bean And Fennel Salad |
| Comments:
|
by Susie Quick
You can use all green beans if you can't find wax beans for this make-ahead salad.
Preparation time 0.150000 minutes
Adapted from Organic Style magazine
|
| Ingredients:
|
1/2 pound green beans, trimmed
1/2 pound yellow wax beans, trimmed
2 T extra-virgin olive oil
1 T red-wine vinegar
1 clove garlic, minced
2 c thinly sliced fennel bulb
1 small red onion, thinly sliced
2 t minced fresh dill
Kosher salt and freshly ground pepper
|
| Instructions:
|
1. Cook beans in a large pot of boiling salted water 5 minutes, or until crisp-tender; drain. Rinse in a colander beneath cold running water; drain.
2. In a large bowl, whisk oil, vinegar, and garlic. Add beans, fennel, onion, and dill. Toss and season with salt and pepper to taste.
3. Cover and chill at least 1 hour in refrigerator, or up to 6 hours. Serve cold or at room temperature.
|
| Serving
Size: |
4-6 |
|
| Recipe:
|
Easy Garlic Delicata |
| Comments:
|
This recipe calls for the squash to be peeled, but it is really not necessary. Also, you might want to try substituting the parsley with CSA sage, or even basil.From allrecipes.com. |
| Ingredients:
|
1 delicata squash
1 tablespoon olive oil
1 clove garlic, minced
2 tablespoons chopped fresh parsley
|
| Instructions:
|
Preheat oven to 375 degrees F. Oil a 9 x 13-inch baking dish. Peel delicata squash, slice in half lengthwise, and remove seeds. Cut into 1/2-inch thick slices. Place in baking dish and toss with olive oil, garlic and parsley. Bake for 30 minutes or until tender. |
| Serving
Size: |
2 |
|
| Recipe:
|
GREEK SALAD DRESSING |
| Comments:
|
n/a |
| Ingredients:
|
1 cup extra virgin cold pressed olive oil
1/3 cup fresh lemon juice or raw apple cider vinegar
2 tsp. finely minced garlic
2 Tbs. fresh minced oregano or 1 Tbs. dried oregano
1 tsp. sea salt & ground pepper to your taste
|
| Instructions:
|
Mix and drizzle over favorite greens. |
| Serving
Size: |
4 |
|
| Recipe:
|
Gremolata |
| Comments:
|
This mixture is a traditional garnish for osso buco, but it is great with lamb chops, bean dishes or rice. Try adding it to salads, soups or mashed potatoes.From “Gourmet,” March 1997 |
| Ingredients:
|
2 tablespoons finely chopped flat-leafed parsley
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
|
| Instructions:
|
Combine ingredients, seasoning with salt and black pepper, to taste. |
| Serving
Size: |
4 |
|
| Recipe:
|
Roasted Garlic Hummus |
| Comments:
|
Adapted from “Chicago Tribune,” September 3, 2008 |
| Ingredients:
|
1 whole head garlic
3 tablespoons extra virgin olive oil
1 15-ounce can chickpeas, drained, liquid reserved
2 tablespoons tahini (sesame seed paste)
juice of 1/2 lemon
1/2 teaspoon each:
ground cumin, salt
2 tablespoons chopped parsley
|
| Instructions:
|
Heat oven to 350 degrees F.
Separate garlic cloves from hard stem.
Place on a pieces of foil, Drizzle with 1 tablespoon olive oil; fold foil over the top.
Roast until cloves are soft and golden brown, 30 to 45 minutes.
Squeeze out the roasted garlic from their skins.
Place chickpeas, tahini and roasted garlic in food mill.
Process it through the finest plate.
Stir in lemon juice, cumin and salt.
If too thick, stir in some of the reserved chickpea liquid to thin.
Spoon hummus into serving bowl and drizzle remaining 2 tablespoons olive oil over the top.
Sprinkle with chopped parsley.
Serves 8.
|
| Serving
Size: |
8 |
|
| Recipe:
|
Roasted Garlic Sauce |
| Comments:
|
From “Simply in Season,” Mary Beth Lind and Cathleen Hockman-Wert, Herald Press 2005.
|
| Ingredients:
|
|
| Instructions:
|
Remove loose papery layer from the outside of a whole garlic bulb, but do not peel.
Slice off top of the bulb, exposing the tip of each clove.
Place on a square of aluminum foil and drizzle with 1 tablespoon olive oil, or just season with salt and pepper.
Wrap tightly and bake until tender.
When cool, squeeze the soft roasted cloves into a small bowl, mash them with a fork, and stir in 3/4 cup plain yogurt.
Note: If your garlic bulb is small, use two for this recipe.
Makes about 3/4 cup.
|
| Serving
Size: |
4 |
|
| Recipe:
|
GARLICKY ROMANO BEANS |
| Comments:
|
SHORTHAND RECIPE
GARLIC-ROSEMARY OLIVE OIL Heat ¼c olive oil w 3” fresh rosemary, 3 cl garlic til rosemary sizzles. Rest 20min.
|
| Ingredients:
|
GARLIC- and ROSEMARY-INFUSED OIL
1 cup olive oil
a large sprig of fresh rosemary
5 garlic cloves, peeled and crushed with flat of a knife
Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles.
Turn off heat and let rest for 20 minutes.
Remove the rosemary and garlic.
BEANS
Salted water to cover
1 pound beans, ends snapped
1 tablespoon Garlic- and Rosemary-Infused Oil
1 tablespoon good bread crumbs (tonight, a Swedish rye)
Salt & pepper
|
| Instructions:
|
Bring the salted water to a boil.
Add the beans and cook for 5 minutes or until done but still bright green.(They cook faster than regular green beans.)
Drain and toss with the oil and bread crumbs.
Season to taste.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Bean, Blue Potato, and Red Tomato Salad |
| Comments:
|
by Susie Quick
If you can't find fingerling potatoes, use any thin-skinned small potatoes or cut larger ones into quarters. This tomato dressing is also great on grilled fish or tossed with cold sesame noodles.
Adapted from Organic Style magazine
|
| Ingredients:
|
6 ripe plum tomatoes, halved lengthwise
Kosher salt and freshly ground pepper
1/3 c extra-virgin olive oil
2 T minced shallot
1 T red wine vinegar
1 t Dijon mustard
1 pound small boiling potatoes (preferably blue or yellow fingerling), scrubbed
1 pound thin French green beans (haricots verts) or small regular string beans, trimmed and halved
1/4 c chopped fresh Italian parsley
|
| Instructions:
|
1. Lightly coat a clean grill with cooking oil spray and preheat to medium-high. Grill tomatoes until lightly charred, about 3 minutes each side. Transfer to a plate and discard skins, if desired. Season tomatoes with salt and pepper. Remove the seeds from 1 tomato half and place in a blender along with the oil, shallot, vinegar, and mustard. Blend until smooth. Season to taste with salt and pepper.
2. Bring the potatoes and enough cold salted water to cover to a boil and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain the potatoes and when cool enough to handle, cut into ½-inch-thick pieces. Transfer to a bowl and stir in the tomato dressing.
3. Steam or boil the green beans until just tender and still bright green, about 4 minutes. Drain in colander; rinse under cold water. Drain well; stir into potatoes. Just before serving, stir in tomatoes and parsley; season to taste with salt and pepper.
|
| Serving
Size: |
4 |
|
| Recipe:
|
GREEN BEANS with LEMON & PINE NUTS |
| Comments:
|
|
| Ingredients:
|
Water to cover
SALT
1 pound fresh green beans
1/4 cup toasted pine nuts
Zest of a lemon
Juice of half a lemon
1 tablespoon olive oil
Parsley (optional)
Salt & pepper to taste
|
| Instructions:
|
Bring the water to a boil on MEDIUM HIGH.
SALT the water.
Add the beans , cover and let cook til done, about 10 minutes.
Drain and return to hot pan.
Stir in remaining ingredients.
Serve and enjoy!
|
| Serving
Size: |
4 |
|
| Recipe:
|
Green Beans with Walnut Vinaigrette |
| Comments:
|
by Naomi Duguid and Jeffrey Alford
We were taught how to make this fresh, simple dish in Tbilisi, Soviet Georgia, by an accomplished local cook who brought it to a neighborhood potluck. Ground walnuts in the vinaigrette dressing add richness and flavor.
Preparation time 0.150000 minutes
|
| Ingredients:
|
Scant 1/2 cup walnut pieces, lightly toasted and finely chopped (about 11/2 ounces)
1/2 c olive oil
2 T freshly squeezed lemon juice
3 T red wine vinegar
2 cloves garlic, minced or crushed
1 t salt, or to taste
2 1/2 pounds green beans, trimmed and cut into 1-inch pieces
1 c packed coarsely chopped cilantro leaves
Freshly ground black pepper (optional)
|
| Instructions:
|
1. In a mortar or food processor, grind 1/4 cup walnuts to a paste. Turn out into a bowl and combine with oil, lemon juice, vinegar, garlic, and a pinch of salt. Whisk to blend. Let sit 30 minutes or up to 2 hours to allow flavors to blend.
2. Fifteen minutes before serving, cook the beans in a covered saucepan in an inch of boiling water until just tender but still firm, about 5 to 7 minutes. Rinse with cold water, drain well, and place in a serving bowl.
3. Whisk dressing vigorously; pour over beans, and toss. Sprinkle with 1 teaspoon salt. Reserve 1 teaspoon cilantro; add remaining cilantro to beans and toss gently. Taste and adjust seasoning. Garnish with remaining walnuts and reserved cilantro. Serve warm or at room temperature.
|
| Serving
Size: |
9 |
|
| Recipe:
|
Green-on-Green Bean Salad |
| Comments:
|
by Tamara Holt
Plunging blanched beans in ice water stops them from cooking and maintains their lovely bright green color. This side dish goes beautifully with grilled chicken.
Preparation time 0.500000 minutes
|
| Ingredients:
|
10 ounces green beans, trimmed
2 T extra-virgin olive oil
1 T white wine vinegar
1/4 t salt, plus more to taste
1/8 t freshly ground black pepper, plus more to taste
4 med scallions, trimmed of all but 1 inch of greens and thinly sliced (about 1/3 cup)
3 T chopped mint
|
| Instructions:
|
1. Bring a large pot of salted water to boiling. Add green beans, return to a boil, and cook just until bright green, 1 to 2 minutes. Drain beans and transfer immediately to a bowl of ice water. When cool, drain and pat dry. (This can be done several hours in advance.) Set aside, covered, at room temperature.
2. Whisk together oil, vinegar, ¼ teaspoon salt, and 1/8 teaspoon pepper in a large bowl. Add cooked beans, scallions, and mint. Toss well, season with additional salt and pepper, and serve.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Jen’s Green Bean Stir- fry |
| Comments:
|
n/a |
| Ingredients:
|
green beans
olive oil
garlic (minced)
sweet peppers or red or orange bell peppers
cashews or almonds (chopped)
summer squash (optional) |
| Instructions:
|
Par-boil green beans. Heat up some olive oil. Add some minced garlic, small sliced sweet peppers or red or orange bell peppers, the green beans and some chopped cashews or almonds. Stir fry till crisp tender. Yum. This is fast and easy. You could even add some sliced summer squash to this. |
| Serving
Size: |
4 |
|
| Recipe:
|
Natural Green Bean Casserole |
| Comments:
|
Many of us grew up with the conventional green bean casserole on our holiday tables. This natural recipe doesn't attempt to replicate the old version; the new flavors surpasses the old instead.Nutrition Info:
Per Serving (5.5 oz-wt.): 140 calories (50 from fat), 6g total fat, 1g saturated fat, 4g dietary fiber, 4g protein, 19g carbohydrate, 5mg cholesterol, 65mg sodium
|
| Ingredients:
|
1 can of organic cream of mushroom soup, or creamy portabella mushroom soup
2 large sweet onions, peeled, cut in half and thinly sliced (1/4 inch thick)
1/4 cup organic whole wheat flour
1/4 cup organic unbleached white flour
1/4 tsp garlic granules
1/4 tsp sea salt, or to taste
1/4 tsp freshly ground black pepper, or to taste
pinch of cayenne pepper, opt.
1/2 cup buttermilk
1 cup whole wheat bread crumbs
2 TB extra virgin olive oil
1 lb fresh green beans, trimmed and cut into 2 inch pieces
olive oil cooking spray
|
| Instructions:
|
Preheat oven to 425°F.
In a large bowl, combine whole wheat flour, white flour, garlic granules, sea salt, pepper, and cayenne. Add onions and stir well or use clean hands to coat. Pour buttermilk over onions and toss again to coat well. Place breadcrumbs in a separate large bowl. Add olive oil and mix well using clean fingers. Add onions. Toss well, again, coating every onion. Coat a large cookie sheet with olive oil spray. Transfer onions to prepared cookie sheet. Bake onions for half an hour, or until golden brown and crispy. While onions are baking, steam green beans until just tender, about 4 to 5 minutes. If necessary, drain green beans and return to pan.
Reduce oven to 350°F.
Pour mushroom soup into the steamed green beans. Add half the onion rings. Place in an olive oil-sprayed casserole dish. Top with remaining onion rings. Bake for 30 minutes or until hot and bubbly. |
| Serving
Size: |
6-8 |
|
| Recipe:
|
Broiled Green Tomatoes with Cheese |
| Comments:
|
From www.ext.colostate.edu. |
| Ingredients:
|
Green tomatoes
Celery salt
Pepper, to taste
Finely ground bread crumbs
1/4 cup grated Parmesan cheese
1 egg beaten well and diluted with 2 tablespoons water
|
| Instructions:
|
Wash green tomatoes.
Drain and dry.
Cut tomatoes crosswise into halves and slice a small piece off the tops and the bottoms.
Sprinkle the halves with celery salt and pepper, to taste.
Combine bread crumbs and cheese.
Dip tomato halves in bread crumb mixture.
Then dip in egg-water mixture and again in bread crumbs.
Place breaded halves on a greased pan in a moderate oven, 375 degrees F. and bake until they are nearly soft.
Place under broiler, turning once, until they are brown.
|
| Serving
Size: |
4 |
|
| Recipe:
|
Classic Fried Green Tomatoes |
| Comments:
|
From southernfood.about.com |
| Ingredients:
|
Green tomatoes
Salt and pepper
Cornmeal
Bacon grease or vegetable oil
|
| Instructions:
|
Slice the tomatoes into ¼ to ½-inch slices.
Salt and pepper them to taste.
Dip in cornmeal and fry in hot grease or oil about 3 |
