Genuine Faux Farm

RECIPES


 

The recipes we share here come from many sources: CSA members, customers at market, other CSA's and vendors, online sources, cookbooks and our families. We hope you find these useful in making the most of the produce you are blessed with.

NOW AVAILABLE for CSA members:

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce (3d Edition) by the Madison Area Community Supported Agriculture Coalition. Highly recommended to everyone who wants to get more out of their shares!

Price is $18 (sold at cost to help our CSA members use their shares). Email us to order. NOTE: We have only a couple on hand at the moment.

 

 

 


  • Basil
  • Broccoli
  • Brussels
  • Carrots
  • Cucumber
  • Eggplant
  • Garlic
  • Kale
  • Lettuce
  • Leeks & Onions
  • Okra
  • Potato
  • Pepper
  • Pok Choi
  • Radish
  • Sage
  • Spinach
  • Summer Squash/Zucchini
  • Various Greens
  • Asparagus
  • Tomato
  • Turnip
  • Winter Squash
  • Chicken

Basil and Herb Recipes


Mixed Herb Butter

  • 2 cups - softened butter (salted or unsalted)
  • 1/4 cup finely chopped fresh herbs (e.g. hyssop, basil, dill, marjoram, oregano, tarragon, parsley, sage, thyme)
  • 1 tsp minced garlic (optional)

Cream butter in a medium bowl with electric mixer until very soft and fluffy. Add herbs and garlic. Mix until well combined. Cover and refrigerate until firm enough to shape into sticks. Shape into 1 inch thick sticks with hands. Wrap in wax paper. Makes 4 1/2 cup sticks. You may freeze sticks for up to 6 months.

from Angelic Organics Kitchen

Basil Oil

  • 1/2 cup packed fresh basil leaves
  • 1 cup extra-virgin olive oil

Bring large pot of water to a boil and fill another bowl with ice water. Dip basil in boiling water for 15 seconds, pull out with strainer and plunge into ice water. Drain and dry thoroughly with towels. Pack into a blender and add olive oil. Puree until basil is very fine and oil is bright green. Strain through colander lined with cheesecloth set over bowl to slowly drain.

Uses: drizzle on fresh tomatoes, grilled fish, use in vegetable soups, vinaigrettes or dipping focaccia.

Recipe yields a scant 1 cup

Basil Cucumber Salad
Ingredients
• 2 lbs. cucumbers
• 1-2 med. red onions
• fresh basil (optional) 2 tablespoons
• garlic powder (to taste)
• red wine or white wine vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.
S Charette

Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

  • 1.5 cup fresh basil leaves
  • 1 clove garlic
  • 2 tbs pine nuts

Then add to this pesto:

  • 2 tbs butter
  • 2tbs olive oil
  • Blend and then remove to a small bowl.
  • Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
  • Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

  • 3 tbs olive oil
  • add the following to olive oil:
  • 1 clove of finely chopped garlic
  • the prepared broccoli
  • 1/2 tsp hot red pepper flakes
  • Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow

Basil Lemonade

1/2 cup rinsed, lightly packed fresh basil leaves
3 Tablespoons sugar
4 cups water
1/2 cup freshly squeezed lemon juice

In a 1 1/2 to 2-quart measure or bowl, combine 1/2 cup rinsed, lightly packed fresh basil leaves and 3 T. sugar. With a wooden spoon, crush leaves with sugar until thoroughly bruised. Add 4 cups water and 1/2 cup freshly squeezed lemon juice. Stir until sugar is dissolved, l to 2 minutes. Taste and add more sugar if desired. Pour through fine strainer into ice-filled glasses. Garnish with springs of fresh basil.

You can make the lemonade up to a day ahead; cover and chill.
Makes: 4 1/2 cups, about 4 servings.

 

Nancy's Favorite Pasta

Penne pasta for two, cooked and drained.
Parmesan cheese
1/4 cup finely minced fresh basil
Garlic salt and black pepper to taste
Olive oil

Easy and quick! - Mince the herbs while the pasta's cooking  and you are halfway there!

Cook pasta, arrange on a plate and top with Parmesan cheese, your choice of basil, (Lemon is a favorite, but Purple Opal and Italian combined together is very appealing to the palate, as well as the eye). Sprinkle on garlic salt and black pepper and drizzle with olive oil (Spanish oil is wonderful).

Lemon Basil Herbed Rice

2 tablespoons of butter
3 tablespoons finely chopped onions
1 cup uncooked rice
1/4 cup chopped lemon basil
1 small bay leaf
1 tablespoon chopped parsley
Several drops of Tabasco sauce
2 1/2 cups chicken stock
Salt and white pepper to taste.
Serves 6-8

Preheat oven to 400 degrees.
Melt the butter in and oven proof saucepan. Add the onion and cook until it is softened.
Add the rice and cook, stirring over medium heat for 3 minutes.
Add lemon basil, the bay leaf, parsley, Tabasco and stock.
Bring to a boil, cover tightly and transfer to the oven.
Bake 25-30 minutes or until rice is tender. Add salt and white pepper to taste.
With a fork, fluff rice and serve. Enjoy!

 **************************************
 Fresh Fruits With Lemon Basil Dressing

Grapefruit sections
Orange sections
Strawberries
Kiwis, peeled and sliced
Avocado, peeled and sliced

Prepare fruits and arrange on individual plates or a platter. Refrigerate.

Dressing:

2 tablespoons fresh lemon basil leaves, chopped
Juice of 1/2 orange
Juice of 1/2 lemon
Juice of 1/2 lime
1 cup yogurt or sour cream
1 - 2 oz. honey

In a blender or food processor, place the lemon basil leaves with the citrus juices.
Process until pureed. Add yogurt or sour cream and honey.
Taste and correct seasoning with more citrus juice and or honey.
Spoon dressing over fruits and serve.

From: http://www.slogrownproduce.com/recipes_basil.htm

 


Broccoli Recipes


Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

  • 1.5 cup fresh basil leaves
  • 1 clove garlic
  • 2 tbs pine nuts

Then add to this pesto:

  • 2 tbs butter
  • 2tbs olive oil
  • Blend and then remove to a small bowl.
  • Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
  • Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

  • 3 tbs olive oil
  • add the following to olive oil:
  • 1 clove of finely chopped garlic
  • the prepared broccoli
  • 1/2 tsp hot red pepper flakes
  • Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow

Brussels Sprouts Recipes


Roasted Brussel Sprouts
1 pound Brussel Sprouts, cleaned
2-3 T olive oil
salt and pepper to taste
Place brussel sprouts in a baking dish (I use a 9" square glass pan). Sprinkle olive oil over the sprouts and toss to coat.
Add salt and pepper to taste. Bake at 400F for 20 min, stir and bake another 10-15 min. until they are tender all the way through. Sprouts will be slightly crispy on the outside and tender inside.
As an option, add half as many carrots as sprouts, increase oil and bake.

T Faux

Carrot Recipes


Carmelized Carrots

Carmelized Carrots
From Better Homes and Gardens, May, 2007

Ingredients
2 T olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
¼ t salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 t cayenne pepper
Snipped Italian (flat leaf) parsley

Preparation
In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently uncovered for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.

Makes 8 (1/2 cup) servings

Each serving: 146 calories, 11 g fat (5 g saturated fat), 27 mg cholesterol, 160 mg sodium, 12 g carbo, 3 g fiber, 2 g protein. Daily values: 350% vit A, 10% vit C, 5% calcium, 2% iron

Harvest Squash and Apple Soup

Harvest Squash and Apple Soup

  • 1 med onion, chopped (1/2 cup)
  • 1 small carrot, sliced (1/3 cup)
  • 1 3/4 cups apple cider or apple juice
  • 1 tsp chicken bouillon granules
  • 1 tsp lemon juice
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper

Cook onion & carrot in cider covered for 12 minutes (or until very tender). Do not drain. Stir in other ingredients.

  • 2 cups acorn or butternut squash, cooked & mashed
  • 1 cup milk

Transfer cider mixture to blender bowl. Add squash. Cover and blend until smooth. Place mixture in saucepan. Stir in milk. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 5-10 minutes (until flavors blend - stir periodically).

Optional - add sour cream and chives to top each serving.

from Farmer's Market Cookbook - Better Homes & Gardens

 

Cucumber Recipes


Refrigerator Pickles – Fast and Easy!

6 c. sliced cucumbers
1 T salt
1 onion, chopped
1 small/medium green pepper
1 c. sugar
1 c. vinegar

Mix salt and cucumbers. Let sit for 15 minutes. Add rest of ingredients. Stir to mix. Let sit overnight in the refrigerator, covered. The pickles will look too dry at first. Don’t fear – they will have plenty of liquid by the next day.

Store, covered, in the refrigerator for up to 2 weeks.

S Zenk


Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

(http://appetizer.allrecipes.com/az/75637.asp)


Cucumber-Dill Salad

Serves 4
• 1 seedless European cucumber, or 2 American cucumbers
• 3 tablespoons cider or white vinegar
• 1 tablespoon sugar
• salt and freshly ground black pepper
• 1 small red onion, sliced and broken into rings
• 3 tablespoons finely chopped fresh dill
Wash the cucumber(s) and partially remove the peel in lengthwise strips using a vegetable peeler or fork and leaving a little skin between each strip. Thinly slice the cucumber widthwise. Place the vinegar, sugar, salt, and pepper in a bowl and whisk until the sugar is dissolved. Add the cucumber, onion, and dill, and toss well. The salad can be served at once, but it will improve in flavor if you let the ingredients marinate for 5 minutes.

P Gold


Basil Cucumber Salad
Ingredients
• 2 lbs. cucumbers
• 1-2 med. red onions
• fresh basil (optional) 2 tablespoons
• garlic powder (to taste)
• red wine or white wine vinegar (to taste)
• water (to taste)
• 1 cup chopped tomato (optional)
Thin-slice the cucumbers and onions and put them in a container. Rip or chop the basil and toss it in. Pour in vinegar and water. I use less vinegar than water, but you want the vinegar a little strong so it will get into the cukes. Sprinkle in some garlic, maybe 1/2 teaspoon? Let this marinate for at least 2 hours. It keeps well in the fridge for days. Add the tomatoes at the last minute.
S Charette


Marinated Vegetable Salad

4 Servings
• 1/4 cup rice wine vinegar
• 1 cup sugar
• 2 cucumbers, peeled & seeded
• 1 red bell pepper, julienned
• 2 carrots, pared & julienned
• Salt and pepper to taste
Heat the rice wine vinegar and sugar in a saucepan until the sugar dissolves. Cut the peeled and seeded cucumbers into rounds or dice. Combine cucumbers, peppers, and carrots in a large bowl. Pour the vinegar mixture over the vegetables and toss. Add salt and pepper to taste. Marinate in the refrigerator for several hours.


Eggplant Recipes


Other ideas on eggplant - grill it either on the grill or in foil pouches - brush with olive oil and your choice of spices. Bread it - slice, dip in milk (some dip in egg), dip in bread or cracker crumbs and cook in skillet with either non-stick spray or olive oil - cook a few minutes on each side (depending on thickness) until fork goes in easily. Stew it - good cut up and mixed in with various soups, stews, etc

Some recipes on the Iowa State Extension site are here.

Stuffed Eggplant

Stuffed Eggplant

  • l lb hamburged, cooked and drained
  • 1 c cooked rice
  • 1/4 c shredded cheese
  • 1 med tomato, diced
  • 6-8 eggplant (medium to larger)
  • salt, pepper and other seasonings to taste

Mix stuffing ingredients and let sit for 5 minutes. Cut off tops of eggplant and remove seed cavity - making a cavity sufficient for stuffing. Stuff hamburger mixture into eggplant. Place eggplant in a greased 9x13" cake pan. Bake at 400 degrees F for 35-45 minutes depending on wall thickness of eggplant..

Substitution: 2.5 c black beans for hamburger.

Note: Stuff some bell peppers or Beaver Dams and have both eggplant and peppers on the menu!

T Faux

Faux Baba Spread (no nuts/seeds)
  • 1-2 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons shredded parmesan cheese
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 tsp cumin

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Place eggplant on baking sheet, and make holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft. Remove from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.  (note, I sometimes skip this step and grill the eggplant)
  3. Place eggplant, lemon juice, oil, cumin, cheese, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Add a little more oil if texture is too stiff. Refrigerate for 3 hours before serving.   Serve with chips or pieces of pita bread, or spread on pieces of toasted French bread.

T Faux

Grilled Eggplant

12 minutes start to finish!

Use any type of eggplant, but Rosa Bianca is especiallygood grilled this way and taste like a portabella mushroom.

Slice eggplant into ½ inch thick rings.
Place in baking pan immediately and toss with olive oil and sea salt to lightly coat.  Add thyme or oregano. Place on a medium hot grill, turn after 5 minutes, then turn again and poke with a fork to see if they are tender.  Some people will sprinkle with parmesan cheese after turning once.

T Faux

Eggplant Parmesan

Eggplant Parmesan

  • 3 T. olive oil
  • 2-4 cloves garlic, crushed
  • 1/2 cup chopped green pepper
  • 1 cup chopped onion
  • 5 cups chopped tomatoes
  • chopped tomatoes
  • 1/2 tsp. dried basil
  • salt & pepper
  • 3/4 cup plain dry breadcrumbs
  • 1/2 cup finely grated Parmesan, plus 2 tablespoons for topping
  • 1-2 eggs beaten along with 2 tablespoons water or milk
  • 2 medium eggplants, peeled and sliced into 1/2 inch rounds
  • 1 cup shredded mozzerella
    Preheat oven to 375 degrees. Brush baking sheet with oil; set aside. In a wide, shallow bowl whisk together eggs with either water or milk. In another bowl combine breadcrumbs and 1/2 cup parmesan cheese, basil and season with salt and pepper. Dip eggplant slices in egg mixture and then dredge in breadcrumb mixture, coating well; place on baking sheet. Bake until golden brown on bottom for about 20 minutes. Turn slices; continue baking until browned on other side; about 20 minutes. Remove from oven, leave oven temp at 375 degrees.

    While eggplant is in the oven, heat oil and saute' garlic, green pepper, and onions. Add tomatoes, basil, salt and pepper. Cook/simmer 30 minutes.

    Place eggplant on the bottom of a 9 X 13 inch baking dish that has been brushed with olive oil. Cover the eggplant with the tomato mixture (may need to drain off some of the excess liquid from tomatoes). Sprinkle top with remaining parmesan cheese and mozzerella cheese. Bake about 20-30 minutes until sauce is bubbling and the cheese is melted. Let sit 5-10 minutes before serving.

    D Wright
Baba Ghannuj

Baba Ghannuj

1 lrg eggplant
1-2 cloves garlic
salt to taste
4 T tahini
1/4 c water
1/4-1/2 c lemon juice (or tomato juice)
parsely or pomengranate seed for garnish
1T olive oil

Eggplant may be baked or grilled over a flame until well done. Preferrably grilled. Peel off skin and place all ingredients in blender and blend well (blend slow) until desired texture (chucky or pasty). Serve as a dip or spread with flat bread.

L Peterson

Baba Ghannuj II
Baba Ghanouj II
• 1 large eggplant
• 3 tablespoons sesame tahini
• 2 cloves garlic, minced
• 2 tablespoons nonfat yogurt
• 1/2 cup parsley, chopped
• juice from 2 lemons
• 1/2 teaspoons salt
• 2 tablespoons plus 1 teaspoon organic extra virgin olive oil
Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.
Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.
Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.
Stuffed Eggplant
• 6 small/medium eggplant
• 1 pound ground beef, cooked
• 1 cup rice, cooked
• 1 cup cheddar cheese, shredded
• 1 tsp each salt, garlic powder, marjoram (or other spice)
Cut Eggplant’s top off. Scoop our seeds. Mix ingredients together and add to the hollowed out spot inside each eggplant. Place onto cookie sheet with sides and ½ inch water in the pan. Bake at 350 for 20-25 minutes, covered.
Eggplant Rollatini

Eggplant Rollatini with Corn Bread Stuffing
From Madison, D. (1997). Vegetarian cooking for everyone. New York: Broadway.

Makes 10 to 12 rolls serving 4 to 6

Ingredients
2 large globe eggplants, about 3 lbs in all
Salt
Corn bread stuffing (recipe follows)
Spaghetti sauce
About ¼ cup olive oil
Chopped marjoram, basil or parsley

Preparation
Slice the eggplant lengthwise no thicker than 1/3 inch or they’ll be difficult to roll later. Sprinkle both sides with salt and let stand an hour (this helps to remove bitterness). Rinse and blot dry. Meanwhile, prepare the stuffing and the sauce if you haven’t already.

Brush the eggplant with oil and grill, bake, fry or broil on both sides until tender. They should be flexible, but if they’re dry looking, don’t worry. Just stack them on top of each other as they finish cooking—the heat will soften them.

Mound about 2 T stuffing at the widest end of each piece, roll into a cylinder, and secure with a toothpick. Place seam side down in a lightly oiled baking dish large enough to hold the eggplant rolls in a single layer. Cover the dish with aluminum foil.

When ready to eat, preheat the oven to 400 degrees F. Bake until the eggplant rolls are heated through, about 25 minutes. Spoon a little sauce on each plate and set the rolls on top. Remove the toothpicks and garnish with the chopped herb.

Corn Bread Stuffing
Ingredients
2 T vegetable oil
1 onion, finely chopped
1 T chopped fresh sage or 1 t dried
½ teaspoon dried oregano
2 cups crumbled corn bread
1 egg
Salt and freshly milled pepper

Preparation
Heat the oil in a medium skillet. Add the onion and herbs and cook over medium heat until soft and lightly browned, about 12 minutes. Mix with the corn bread and egg and season with salt and pepper to taste. Work the mixture together with your hands so that it’s evenly moistened. If it seems dry, add a little water.

Eggplant (Aubergine) & Roasted Garlic Spread

Makes about 6 servings

  •     1 large eggplant, about 3 pounds                               
  •     2 tablespoons olive oil                                         
  •     Salt                                                           
  •     Freshly ground black pepper                                    
  •     2 tablespoons roasted garlic, to taste                         
  •     2 tablespoons sherry wine vinegar                              
  •     1 1/2 cups loosely packed basil leaves choppped                

Directions

  1. Cut the eggplant into 1-inch slices, brush one side lightly with olive oil and sprinkle with salt and pepper.  
  2. Roast in a preheated 400 degree oven until brown, approximately 20 minutes.
  3. When cool, scoop the flesh from the skin and process with remaining ingredients until smooth.
  4. Correct seasoning.

Can be stored refrigerated for up to one week.

Hints:

Drizzle a little olive oil on the top of a whole head of garlic and cook it with the eggplant to have plenty of roasted garlic available.  

Instructions aside, the last time I made it I chose to chop the basil finely and then simply stir it in the spread after blending the balance of ingredients.

C Bouzard

Spicy Eggplant and Green Bean Curry

Makes 4-6 side servings

This fresh and sophisticated dish would be a delicious vegetarian entrée for two. Just add rice. As is, it makes 4 to 6 servings of a side dish. Look for curry paste and coconut milk in the Asian foods section of the supermarket.

Ingredients

  •     5 tablespoons vegetable oil, divided                           
  •     4 cloves garlic, chopped (or more if you like garlic!)         
  •     1  tablespoon peeled, chopped ginger  (TIP: Ginger is easily peeled with a regular spoon)                         
  •     1 14 to 16 ounce  eggplant, peeled, cut into 2 X 1/2 X 1/2-inch sticks
  •     8 ounces green beans, cut into 2-inch pieces                   
  •     1 tablespoon grated lime peel                                  
  •     1 teaspoon Thai green curry paste                              
  •     1 can unsweetened coconut milk                                 
  •     3 green onions, chopped                                        
  •     1/4 cup fresh cilantro leaves, chopped  (use dried in a pinch) 
  •     2 tablespoons chopped fresh mint leaves (when available)       

 

Heat 4 tablespoons oil in large skillet over medium-high heat. Add garlic and ginger; stir 30 seconds. Add eggplant and green beans. Cook until almost tender, stirring often, about 10 minutes. Cover and cook until completely tender, about 3 minutes longer. Transfer vegetables to bowl.
Add 1 tablespoon oil, lime peel, and curry paste to same skillet; stir 15 seconds. Add coconut milk; bring to boil, whisking until smooth. Return vegetables to skillet; toss until sauce thickens enough to coat vegetables, about 3 minutes. Season with salt. Mix in onions, cilantro, and mint.

submitted by C Bouzard - From Bon Appétit   | March 2007

Ratatouille

Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste


1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.

 

Garlic and Garlic Scape Recipes


White Bean and Garlic Scapes Dip

Makes 2 servings
From Melissa Clark in the New York Times via the July 18, 2008 issue of THE WEEK with a couple of editorial comments added by C Bouzard.

1/2 cup sliced garlic scapes (3 or 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 15-ounce can cannellini beans rinsed and drained
1/4 cup extra-virgin olive oil, more for drizzling
Water

IN a food processor, process garlic scapes with lemon juice, slat, pepper, until finely chopped. Add cannellini beans and process to rough puree. With motor running (the processor, not yours) slowly drizzle olive oil through the feed tube (again, the processor, not yours); process until fairly smooth. Pulse in 2 or 3 tbs. water, or more, until mixture is constency of the dip. Add more salt, pepper, and/or lemon juice, if desired. Spread out dip on plate, drizzle with olive oil, sprinkle with more salt. Yield 1 1/2 cups.


Chai-Spiced Chicken Wings with Green Garlic Aioil

Makes 2 to 4 servings
From Melissa Clark in the New York Times via the July 18, 2008 issue of THE WEEK

FOR THE CHICKEN
1/2 fat bulb of green garlic, root and green parts trimmed, outer layer removed, OR
Four regular garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground ginger
1 teaspoon cardamon pods (about 16)
1 teaspoon finely grated orange zest
1 star anise
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 pinch ground cloves
2 1/2 pounds chicken wings

FOR THE AIOLI
1/2 fat bulb green garlic, green parts trimmed, outer layer removed
1/2 teaspoon coarse sea salt
1 cup extra-virgin olive oil
1 egg yolk
Freshly squeezed lemon juice, to taste

Coarsely chop 1/2 bulb green garlic; place in blender with olive oil, soy sauce, lemon juice, ginger, cardamom, orange zest, star anise, cinnamon, pepper, cloves. Blend mixture to rough puree. In bowl, toss marinade with chicken wings; cover. Refrigerate for at least 6 hours or, preferably, overnight. Preheat broiler to high. Use paper towel to brush off most solids from marinade clinging to chicken. Arrange wings on baking sheet. Broil until wings are golden brown and cooked through, about 5 minutes per side.

To prepare aioli, finely chope remaining garlic. Using mortar and pestle, pound with salt until paste forms. Add egg yolk, continue to pound paste until incorporated, then add oil drop by drop until thick, shiny aioli is achieved. Stir in a few drops of lemon juice. Serve wings with aioli for dipping.


Garlic Croutons
The great thing about making your own croutons is that you can make them at your leisure, when the inevitable stale half-loaf of
bread appears in your kitchen. While store-bought croutons are adequate in a pinch, you’ll find that the little extra time and effort it
takes to make your own make this delicious homemade version an attractive option.

stale bread, any amount, sliced (white bread is best, but any kind works)
olive oil
salt
garlic cloves, peeled, top quarter sliced off
1. Preheat the oven to 450° F.
2. Brush both sides of the bread with a thin layer of olive oil. Place the bread on a baking sheet and sprinkle tops lightly with salt. Bake until lightly golden, 5 to 7 minutes, checking frequently to make sure bread doesn’t burn.
3. Remove the bread from the oven and rub all over with the cut side of the garlic cloves.
4. Cut the bread into smaller pieces if desired. The bread is ready to be used or stored.

Friend of the Farm.

 

Kale Recipes


Zuppa Tuscano (Kale and Potato Soup) - GFF version

Ingredients

  • 3 brats, precooked or grilled, cut into cubes
  • 3 potatoes, cut into cubes
  • 3/4 cup chopped onion
  • 6 slices bacon
  • 3 cloves garlic
  • 2-3 cups kale - washed, dried, and shredded
  • 2 tablespoons chicken bouillon powder
  • 1 quart water
  • 1/3 cup heavy whipping cream

Directions

  1. Cook bacon and onions in large fry pan until bacon is crisp and onions are almost clear.  Remove bacon and crumble. Set aside.
  2. Add garlic to the onions and cook an additional 1 minute.
  3. Transfer onions and garlic to large saucepan. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
  4. Add crumbled bacon, brats and kale.  Simmer 5 minutes.
  5. Add cream and stir. Turn off heat, let sit 5 minutes and serve.

Yields approx 6 servings.


Kale Mini Quiche
1 bunch of kale
1 med sweet onion
8oz bacon
12 eggs
sea salt
black pepper
paprika

Fry up the bacon (crispier works well, because then it crumbles easier, but whatever you like is fine). Fry the onions in the bacon grease, until they are nice and browned. Add rinsed & chopped kale, frying until kale is soft. Stir in chopped/crumbled bacon. Set aside and allow to cool.

Whisk 12 eggs together until well-blended. Add a pinch or two of sea salt, black pepper and paprika. And cayenne, if you like things a bit extra hot.

Grease two 12-count muffin trays. Put a plop of the veggie/bacon mixture into each cup. Maybe a tbsp or so? Top off with blended eggs until muffin cups are 1/2 to 2/3 full. (You may have a bit left over. I did, so I just fried it up like a traditional omelet for breakfast this morning.)

Bake at 350*F for ~15 minutes. They will fluff up and get firm to the touch. Once they've started browning at the edges they are more than done.

(http://mindfullymeandering.blogspot.com/2011/02/omelet-muffins-aka-crustless-mini.html)

Variation: (http://www.myrecipefriends.com/recipe/74242.html?PHPSESSID=1d0242679a49134b594017d0955e0c87)


kale quiche

 kale, spinach or collard greens
 onion 
spices of your choice
 pastry shell
 shredded cheese 
1 cup sour cream 
3 eggs  
Chop kale or other greens and saute with onion and spices. into pastry shell layer shredded cheese, then vegetable matter. whip sour cream with eggs and pour over vegetables. Bake at 350 f 'til set.


 

Kale Pesto Recipe

This pesto is an especially tasty way to enjoy fresh kale. Garlicky and cheesy, this pesto recipe is every bit as tasty as traditional basil pesto, but the kale makes it healthier.
Use this kale pesto in your favorite lasagna recipe or simply toss with penne to make pesto pasta.

Prep Time: 5 minutes

Ingredients:

  • 1/2 cup pine nuts
  • 2 cups firmly-packed fresh kale
  • 2-3 cloves garlic
  • 1/2 tsp. kosher salt
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. to 1/2 cup olive oil

Preparation:

  1. Place pine nuts in a dry skillet, and toast, shaking occasionally, until golden brown, about 3 minutes.
  2. Place kale in a food processor fitted with a metal blade. Add pine nuts, garlic and salt. Pulse until kale is finely chopped.
  3. Add cheese, and pulse until cheese is incorporated. Do not puree or overprocess. The pesto should still be chunky.
  4. Drizzle in olive oil, and continue to pulse until the pesto reaches the desired consistency.

http://kidscooking.about.com/od/dinnerrecipes/r/kale_pesto.htm


 

Pasta With Kale Pesto and Roasted Butternut Squash

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving.
1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.


Yield: 2 to 3 servings. From NYTimes online  http://www.nytimes.com/2009/11/25/dining/251arex.html


Potatoes and Kale

Potatoes for your family (about 2-3/person)
1 lb bacon (cut into small pieces, browned & drained)
Kale
1 lg chopped onion
slat & pepper to taste

Boil kale in pan with water (only enough to cover the kale) for 15 minutes.
Add peeled potatoes, browned bacon, chopped onion and salt.
Bring to boil, then reduce heat, cooking until potatoes are done.  Do not drain.
Mash all together with a mixer or potato masher.  Add a tablespoon butter.  Enjoy.
A Ellerbroek


Kale and Potato Tarragon Salad

  • 2 lbs. small yellow potatoes, scrubbed
  • 7 Tbsp. olive oil, divided
  • 1 medium onion, diced
  • 1 bunch kale, large stems removed, leaves chopped into 1 inch pieces
  • 1 clove garlic, minced
  • 2 Tbsp white vinegar
  • 2 Tbsp lemon juice
  • ¼ - ½ tsp tarragon, divided
  • Salt and pepper to taste

 

Steam or boil potatoes until fork-tender.  Drain, cut into large bite-size pieces, place in large bowl, and cover to keep warm.  Meanwhile, heat 1 Tbsp olive in a wide skillet over medium heat.  Add onions, sauté until translucent.  Add kale and garlic; cook until kale is tender, about 5 minutes more (you can cover pan to help wilt kale).  Combine vinegar, lemon juice, ¼ tsp. dried tarragon, remaining 6 Tbsp olive oil, and salt and pepper.  Add kale mixture to potatoes and pour dressing over everything.  (It’s important to toss the dressing while the mixture is hot, to soak in the flavors.)  Add more salt, pepper, or tarragon if necessary.  Serve warm or at room temperature.  Makes 6 servings.

S Narigon


Long-stewed Kale

1 slice smoked bacon
1 onion
1 small carrot
3 cloves garlic
1 bunch green kale
salt and pepper
1/2 cup cream
1/2 tsp grated lemon zest (or lemongrass!)

Cut the bacon into small dice and render it over low heat for about 8 minutes. Peel and chop the onion, carrot, and garlic into small dice and add to the bacon with a splash of water. Cover and stew the vegetables until they are soft and the onion is translucent, about 10 minutes. Wash, stem, and coarsely chop the kale. Add the kale to the vegetables along with some salt and cook uncovered over moderately high heat; the greens will give off a lot of water. Keep cooking until the liquid is almost evaporated, about 10 to 15 minutes. Add half the cream and simmer until it has been almost completely absorbed, then add the other half and keep simmering until it, too, is nearly absorbed. Add the lemon zest, taste and correct the seasoning, and serve.

L Martinsen-Burrell
http://www.eatbetternews.com/2007/08/in-kims-kitchen_30.html

 

 

 

Lettuce Recipes


Tossed Salad with Creamy Parmesan Dressing

3 cups torn leaf lettuce
1 cup shredded red cabbage
1 medium red or yellow sweet pepper (cut into 3/4" pieces)
1 cup red/yellow baby pear tomatoes or cherry tomatoes (halved)

1/3 cup dairy sour cream
1/4 cup finely shredded parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspon Dijon-style mustard
1 to 2 tablespoons milk - as needed for desired consistency

Combine first 4 ingredients in large salad bowl. Stir remaining ingredients together in small mixing bowl. Pour this dressing over the salad and toss lightly to coat. Serves four.


Tossed Lettuce and Herb Salad

  • 2 cups mild lettuce, chopped
  • 1 tsp finely chopped oregano
  • 1 tsp finely chopped tarragon
  • 1 tsp finely chopped marjoram
  • 1 tsp finely chopped chive
  • 1 tsp chopped winter onions (or green onions)

Mix ingredients together. Serve with light balsamic vinegar dressing. Adjust spices to your taste. T Faux

Leek Recipes


Leek Soup

  • 1 cup light cream
  • 1/4 cup flour

Mix together until flour is blended in

  • 3 or 4 cups chicken broth/stock
  • 8 small to medium leeks diced
  • 1 tsp salt
  • 1 tbs oregano/marjoram leaves (more or less to taste)
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 cups fresh chopped mushrooms

Cook the above together for 15-20 minutes until leeks and mushrooms are soft.

Combine with cream/flour mixture while still on heat. Stir until lightly boiling. Serve warm.

 

Content 11

Potato Recipes


Potato Cakes with Zucchini and Onion

Combine 3 cups grated zucchini & 1/2 teaspoon kosher salt in a colander. Let drain for 5 minutes, then wring dry in a kitchen towel.

Stir together:

  • 3 cups Russet potatoes (grated)
  • 1/2 cup onion (grated)
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese (grated)
  • 1 egg
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cayenne

Heat 2 tablespoons olive oil in a nonstick skillet over med-low heat. Drop potato mixture in oil (1/4 cup at a time). Flatten to 1 inch thick. Saute cakes until potatoes are cooked (about 5 minutes per side). Fry in batches, using additional oil as needed.

Makes 12 cakes.

B Hanawalt


Zuppa Tuscano (Kale and Potato Soup) - GFF version

Ingredients

  • 3 brats, precooked or grilled, cut into cubes
  • 3 potatoes, cut into cubes
  • 3/4 cup chopped onion
  • 6 slices bacon
  • 3 cloves garlic
  • 2-3 cups kale - washed, dried, and shredded
  • 2 tablespoons chicken bouillon powder
  • 1 quart water
  • 1/3 cup heavy whipping cream

Directions

  1. Cook bacon and onions in large fry pan until bacon is crisp and onions are almost clear.  Remove bacon and crumble. Set aside.
  2. Add garlic to the onions and cook an additional 1 minute.
  3. Transfer onions and garlic to large saucepan. Add chicken base or bouillon, water, and potatoes, simmer 15 minutes.
  4. Add crumbled bacon, brats and kale.  Simmer 5 minutes.
  5. Add cream and stir. Turn off heat, let sit 5 minutes and serve.

Yields approx 6 servings.

Pepper Recipes


  • Stuffed Beaver Dam Peppers
  • Refrigerator Pickles
  • Cool Cucumber Salsa
  • Ratatouille
  • Summer Squash Dish
  • Stuffed Red Bell Peppers
  • Butternut Squash with Chipotle Sauce
  • Garlic Vegetables

Stuffed Beaver Dam Peppers

  • l lb hamburger, cooked and drained
  • 1 c cooked rice
  • 1/4 c shredded cheese
  • 1 med tomato, diced
  • 6-8 Beaver Dam peppers
  • salt, pepper and other seasonings to taste

Mix stuffing ingredients and let sit for 5 minutes. Cut off tops of Beaver Dam peppers and remove seeds. Stuff hamburger mixture into peppers. Place peppers in a greased 9x13" cake pan. Bake at 400 degrees F for 35 minutes.

Substitution: 2.5 c black beans for hamburger.

Note: Easy meal. Beaver Dams rate 2 to 3 out of 5 on the heat scale. Hotter with seeds and hotter towards the tip of the pepper.

T Faux

Refrigerator Pickles – Fast and Easy!

6 c. sliced cucumbers
1 T salt
1 onion, chopped
1 small/medium green pepper
1 c. sugar
1 c. vinegar

Mix salt and cucumbers. Let sit for 15 minutes. Add rest of ingredients. Stir to mix. Let sit overnight in the refrigerator, covered. The pickles will look too dry at first. Don’t fear – they will have plenty of liquid by the next day.

Store, covered, in the refrigerator for up to 2 weeks.

S Zenk

Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

(http://appetizer.allrecipes.com/az/75637.asp)

Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste


1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.

Summer Squash Dish

  • 2 lbs squash and/or zucchini, sliced
  • 1 green bell pepper, seeds removed, sliced
  • 1 large tomato, peeled and cut into wedges
  • 1/2 yellow onion, peeled and sliced
  • 1 clove of garlic, chopped
  • olive oil
  • 5 or 5 slices of jack or chedder cheese
  • basil, dry or chopped fresh
  • salt and pepper

Put onion, squash, bell pepper into large saucepan with 2 tablespoons olive oil. Use high heat to brown the vegetables slightly. Sprinkle with basil as you brown. Remove from heat once slightly browned, add cheese and cover the pan.

In separate pan, cook tomatoes at medium high heat for 5 minutes, stirring occasionally. Add tomatoes to rest of vegetables and stir. Salt and pepper to taste. Serves 4. http://www.elise.com/recipes/archives/000054moms_summer_squash.php

Stuffed Red Bell Peppers
Ingredients :
2-3 Red Bell Peppers, cleaned and sliced in half(lengthwise)
1/2 cup onion(chopped up)
1-2 cups of sliced mushrooms
Seeds of Change 7 grain Pilaf or other seasoned rice mix like "wild blend"
Shredded Cheddar

Cook the 7 grain Pilaf or other rice mixture. While that is cooking, sauté the onions and mushroom together in some butter until softened & slightly browned, salt and pepper if desired. Add this to the finished pilaf. Fill the red peppers with the pilaf/onion/mushroom mix and load the top with shredded cheese. Bake at 350 until cheese is melted and peppers have slightly softened-- about 20 min.
Serve with a fresh spinach salad(with the cheddar sesame sticks on top)

Butternut Squash with Chipotle Sauce

1 butternut squash, cut into 1” chunks
1 large yellow onion, cut into chunks
2 red peppers, cut into chunks
2-3 tablespoons olive oil or canola oil
2-3 chipotle peppers in sauce OR 2 tablespoons chipotle sauce (more if necessary)
1 tablespoon honey
5 tablespoons white vinegar (or white wine vinegar)
¼ cup fresh cilantro, chopped

Preheat oven to 425 degrees. Toss squash, onion, and red peppers with oil in roasting pan and bake for 20 minutes. While vegetables are roasting, chop chipotle peppers into small pieces (if using the peppers). Whisk together chipotle peppers (and/or chipotle sauce), vinegar, and honey. Remove pan from oven and coat vegetable mixture with sauce. Bake for an additional 20 minutes or until squash is cooked, but still firm. Remove from oven and add chopped cilantro.

This dish can be served hot with warm tortillas, cheese, sour cream, and guacamole or it can be served cold as a salad.

ALTERNATE, ADDITIONAL PROTEIN VERSION: Cut 1 pound of firm tofu into 1” chunks. Add tofu to vegetable mixture at the same time the sauce is added and bake for 20 minutes.
C.Bane

Garlic Vegetables
This is a summer squash and zucchini recipe with garlic and peppers and other ingredients.
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 cup scallions, sliced
• 4 cloves garlic, finely minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 medium yellow summer squash sliced into 1/8-inch rounds
• 1 medium zucchini sliced into 1/8-inch rounds
• 1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and sauté over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally.
Adapted from "The Garlic Cookbook" by David DiResta

 

Content 21

Radish Recipes


Standard Preparation

Eat raw, or slice thin for use in salads. Steam for 5 to 10 minutes. Radishes go well with parsley and pepper.
Young radishes tops can be used in salads, and the greens can be washed and sautéed like spinach.


Red Radishes with Scallions

Quarter or halve 2 bunches washed and trimmed radishes. Wash 2 bunches green onions and cut into 1/2 inch pieces. Heat 1 Tablespoon butter in large skillet and sauté onions over medium heat for 2 or 3 minutes. Add radishes along with 1/2 c chicken or vegetable stock. Simmer
for 3 to 5 minutes; increase heat to high and boil, shaking pan, until liquid is reduced. Season with salt and pepper. J.Gomes


Dill Radish Sauce

In a medium bowl, combine 1 cup yogurt, 1/4 c mayonnaise, 1/4 c finely chopped radish, 1 to 2 tablespoons fresh chopped dill, and salt & pepper to taste. Serve with salmon or as a dressing for sandwiches/salads. Flavors will develop best if made ahead and refrigerated for 24 hours. J.Gomes

Sauteed Radishes

  • 1/4 cup butter
  • 1 lb radishes, quartered
  • 4 cups radish greens (or other greens, such as arugula)
  • 2 tbs lemon juice
  • salt
  • black pepper

Melt butter in large skillet over medium heat. Add radishes, cook, constantly stirring until tender, but crisp (5 minutes). Transfer to bowl to cool. Put wet greens into skillet. Cook over medium heat, stirring constantly just until they begin to wilt. (2-3 minutes) Turn off heat, add lemon juice and radishes. Stir until well combined. Season with salt and pepper to taste. Serve immediately (4 servings)

from Angelic Organics Kitchen

Braised Red Radishes

Ingredients :

10 Plump radishes, red or multicolored
1 sm. Shallot, diced
1/2tsp Chopped fresh thyme or several pinches dried
Salt and freshly milled pepper
White wine or apple juice or saute liquid of your choice

Method :
Trim the leaves from the radishes leaving a bit of the green stems, adn scrub them. If the leaves are tender and in good condition, wash them and set aside. Leave smaller radishes whole and halve or quarter larger ones.
Pour a tablespoon of white wine or applejuice into a small saute pan.
Add the shallot and thyme, cook for 1 minute over medium heat. Add the radishes, a little salt and pepper and water just to cover. Simmer until the radishes are tender, 3 - 5 minutes. Add the leaves if using them and cook until they are wilted and tender, about 1 minute more.
Remove the radishes to a serving dish. Boil the liquid until only about 1/4 cup remains, pour this over the radishes and serve.

Bacon-Radish Pinwheels
Ingredients :
¾ cup shredded sharp Cheddar cheese
¼ tsp salt
¼ tsp pepper
½ tsp Dijon mustard
2 tbl plain yogurt
5 slc white bread
2 tbl butter
5 slc bacon
10 lrg radishes
These crunchy little bites are easy to make and fun for your children to help you with. They are a little bit messy to make and require a little bit of clean-up (especially if you have very enthusiastic "helpers"). The radishes add color, texture and a little bit of bite.
In a small bowl, mix the Cheddar cheese, salt, pepper, mustard and yogurt until well-blended. Remove the crusts from the bread and roll flat with a rolling pin or glass. Spread each slice with a small amount of butter and flip over. Spread the unbuttered side evenly with the cheese mixture.
Roll up very tightly with the buttered side on the outside. Cut each bacon slice into three pieces. Cut each bread roll into three pieces and roll a slice of bacon around the outside of it. Secure firmly with a toothpick.
Wrap well with plastic wrap and chill until just before serving, up to 24 hours ahead of time. You can also slice the radishes into thin slices ahead of time and store in a plastic bag or well-wrapped bowl. Just before serving, place the bacon rolls on a broiling pan and broil until the bacon is crisp and cooked through. Cool slightly, remove the toothpicks and cut each roll into three slices. Arrange the bacon wheels on toothpicks with radish slices on each side. Serve immediately.

Black Bean and Radish Burgers
Ingredients :
¾ cup Plain nonfat yogurt plus 2 tablespoons
3 tbl Prepared mango chutney plus 2 tablespoons
1 ½ tbl Fresh lime juice
1 Jalapeno pepper, seeded and chopped
2 can (16 ozs each) black beans, drained and rinsed, or 3-1/2 cups cooked black beans
¾ cup Chopped red onion
½ cup Plain dry bread crumbs
¼ cup Coarsely grated radishes
2 tsp Curry powder
1 tsp Ground cumin
1/2tsp Ground cardamom
½ tsp Ground coriander
¼ tsp Ground ginger
6 Pitas, 6 or 7 inches in diameter, opened to form pockets
1 cup Radish sprouts or alfalfa sprouts
¼ cup Chopped cilantro
In a small bowl, mix together 3/4 cup yogurt, 3 tablespoons chutney, the lime juice, and the jalapeno. Cover and refrigerate until ready to use, up to 3 days. In a food processor or large mixing bowl, place the beans, onion, bread crumbs, radishes, curry powder, cumin, cardamom, coriander, ginger, the remaining 2 tablespoons yogurt and the remaining 2 tablespoons chutney. Process or mash with a potato masher to blend the ingredients and partially puree the beans. Prepare a barbecue fire, or preheat a gas grill or the broiler. Use your hands to form the bean mixture into 6 patties, each 3 or 4 inches in diameter. Grill or broil the patties, turning once carefully with a spatula, until browned and crusty on both sides, about 10 minutes total. Spoon about 1 tablespooon of the chutney yogurt into each pita pocket. Add the burgers, then garnish with the remaining chutney yogurt, sprouts, and cilantro.
Makes 6 sandwiches.

Baked Radishes
Ingredients :

1/2lbradishes, cut in half
1tblHoney
1tblbutter
1dshcinnamon

Method :
Steam radishes for 5 minutes; drain and arrange in a shallow baking dish.
Combine honey, butter and cinnamon in a small saucepan to make a glaze. Pour over radishes and bake uncovered at 350 until tender, about 30 minutes.

Store leaves in a resealable bag in the fridge for up to two weeks, in the freezer for up to two months.
Sweet Potato Puree

http://allrecipes.com/recipe/sweet-potato-puree/detail.aspx
Ingredients

  • 4 large sweet potatoes, peeled, cubed
  • 1/2 cup butter
  • 2 cloves garlic, minced
  • 1 tablespoon finely chopped fresh sage
  • 1 1/2 cups heavy cream
  • 3/4 cup Sargento® Artisan Blends® Shredded Mozzarella & Provolone Cheese

Directions

  1. Place potatoes in a large saucepan; cover with cold water and add salt to water if desired. Bring to a boil over high heat. Reduce heat; simmer uncovered 14 minutes or until potatoes are very tender. Drain potatoes in a colander.
  2. Melt 1 tablespoon of the butter in the same saucepan over medium heat. Add garlic; cook 1 minute. Add sage; cook 1 minute. Add cream; bring to a boil.
  3. Put hot cooked potatoes through a ricer or press through a strainer.* Gradually add the potatoes to the cream mixture, beating with a wooden spoon or large whisk. Gradually beat in remaining butter 1 tablespoon at a time, stirring vigorously after each addition.
  4. Stir in cheese until melted. Season with salt and freshly ground black pepper to taste.
Breaded, Fried, Softly Spiced Tofu http://allrecipes.com/Recipe/Breaded-Fried-Softly-Spiced-Tofu/Detail.aspx

Ingredients

  • 1 (16 ounce) package extra-firm tofu, drained and pressed
  • 2 cups vegetable broth
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 3 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sage
  • 1/2 teaspoon cayenne pepper

Directions

  1. Cut pressed tofu into 1/2-inch thick slices; then cut again into 1/2-inch wide sticks. Place tofu in a bowl, and pour broth over the top. Set aside to soak.
  2. In a separate bowl, stir together flour, yeast, salt, pepper, sage, and cayenne.
  3. Warm oil in a large skillet over medium-high heat.
  4. Remove tofu sticks from broth, and squeeze most (but not all) of the liquid from them. Roll sticks in breading. (You may have to roll sticks twice to end up with a fairly dry outer layer of breading.) Place tofu in hot oil; fry until crisp and browned on all sides. Add more oil if necessary.
Fettucine in Creamy Mushroom and Sage Sauce http://allrecipes.com/Recipe/Fettucine-in-Creamy-Mushroom-and-Sage-Sauce/Detail.aspx

Ingredients

  • 8 ounces spinach fettuccine pasta
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 4 ounces chopped fresh oyster mushrooms
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh sage
  • salt and pepper to taste

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
  3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Creamy Polenta with Roasted Corn and Fresh Sage http://allrecipes.com/Recipe/Creamy-Polenta-with-Roasted-Corn-and-Fresh-Sage/Detail.aspx

Ingredients

  • 2 ears corn
  • 3 tablespoons olive oil
  • 1 teaspoon finely chopped garlicv
  • 1/2 yellow onion, diced
  • 3 cups water
  • 2 cups milk
  • 1 cup cornmeal
  • salt and pepper to taste
  • 3 tablespoons chopped fresh sage leaves
  • 1/2 cup grated Parmesan cheese

Directions

  1. Grill corn in the husks, or roast in the oven; cut kernels from cob.
  2. In a heavy 4-quart saucepan heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent.
  3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
  4. When cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

Sagey Cream Cheese
Ingredients

  • 1/2 cup fresh sage
  • 1 clove garlic
  • 2 (8 ounce) packages cream cheese, softened
  • 3 tablespoons frozen lemonade concentrate, thawed (or 1 TB sugar and 2 tsp lemon juice plus 1 TB water)

Directions

  1. Combine the fresh sage and garlic in the container of a food processor. Pulse until finely chopped. In a small bowl, blend together the cream cheese and lemonade concentrate. Stir in the garlic and sage. Cover and refrigerate for at least one day before serving for best flavor.

Spinach Recipes


Standard Preparation

Spinach goes wonderfully with butter, cheese, cream, lemon, vinegar, eggs, garlic, dill, parsley, onion, mushrooms, bacon, and fish. Eat younger greens raw in tossed salad and use larger leaves for sautéing or other cooked spinach recipes.

Sautéed or wilted spinach

Wash but don’t dry 9 packed cups spinach (coarsely chopped if leaves are larger.) In a large skillet, heat 1 to 2 tablespoons olive oil, butter, or bacon fat. Add spinach and cook over medium heat, stirring frequently, for 4 to 6 minutes. Leaves should be just wilted and still bright green. Generously season with salt and pepper, sprinkle with lemon or vinegar. J.Gomes

Spinach-ricotta stuffing (for ravioli, manicotti or large pasta shells)

Clean 1/2 lb fresh spinach; wilt or steam; drain of excess moisture and chop finely. In a medium bowl, mix together with 1 cup ricotta cheese, 3/4 cup grated parmesan or romano, 1 egg lightly beaten, 1 clove minced garlic, chopped fresh parsley, scallions, salt & pepper to taste, and a splash of olive oil. J.Gomes

Spinach Frittata

Heat 3 tablespoons olive oil in a large heavy skillet. Saute 1 clove minced garlic and a
few chopped scallions. Add 1 pound washed spinach and cook until wilted. Remove veggies from pan; lightly beat 6 eggs and add to pan along with spinach mixture, 3/4 c parmesan or feta cheese, and some parsley. Stir all together and cook over low heat until frittata is set. Allow to cool slightly and cut into wedges to serve. J.Gomes

Spinach as Dinner Salad

Use young spinach leaves for a dinner salad with bacon, blue cheese, grilled chicken, and vinaigrette dressing. Add spinach to lasagna, stir fry. Puree wilted spinach for cream soup, or finely chop for yogurt or sour cream dip along with green onions, garlic, bacon, and parmesan cheese. J.Gomes

Summer Squash and Zucchini Recipes


Easy Sautéed Summer Squash
Slice squash (yellow summer squash, zucchini or a combination) into ½” rounds (remove seeds only if large/tough). Slice onions into rounds and chop garlic (1 med onion and 2 -3 cloves garlic per 2 medium summer squash is my recommendation). Sautee squash, onion, garlic in butter or olive oil until tender (about 5 min). Add salt and pepper to taste. Variations: Add a finely chopped jalepeno pepper; add ground beef; add parmesan cheese just before serving. T.Faux

Easy Grilled Summer Squash and Zucchini
Slice squashes into wedges; slice onion and chop garlic (amount to your tastes). Place on tinfoil that has been either sprayed or rubbed with olive oil. Salt and pepper to taste. Seal foil into packets and place on grill. Grill until veggies are tender (10-15 min, depending on the grill). Another option – place wedges directly on grill.T.Faux


Veggie Frittata

Easy vegetable dish for breakfast or dinner. Experiment with additional vegetables, spices or meats. This is REALLY GOOD!

Ingredients:
1 sm. summer squash, sliced
1 sm. zucchini, sliced
1 sm onion, chopped
½ c sliced mushrooms
2 gloved diced garlic
1-2 sweet peppers, chopped
1-2 T butter or olive oil
1/8 c. chopped basil
4 lrg eggs
1/3 c shredded cheese

Directions:

Sautee vegetables in skillet with oil until tender (use 2-3 T water to help steam veggies). Add chopped basil and stir. Don’t over cook vegetables. Make sure some oil remains in skillet so eggs won’t stick.

Whip eggs until fluffy. Add shredded cheese. Pour into skillet, cover and cook approximately 5 minutes over medium heat or until eggs fluffy and cooked through.

T Faux


Potato Cakes with Zucchini and Onion

Combine 3 cups grated zucchini & 1/2 teaspoon kosher salt in a colander. Let drain for 5 minutes, then wring dry in a kitchen towel.

Stir together:

  • 3 cups Russet potatoes (grated)
  • 1/2 cup onion (grated)
  • 1/2 cup flour
  • 1/4 cup Parmesan cheese (grated)
  • 1 egg
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cayenne

Heat 2 tablespoons olive oil in a nonstick skillet over med-low heat. Drop potato mixture in oil (1/4 cup at a time). Flatten to 1 inch thick. Saute cakes until potatoes are cooked (about 5 minutes per side). Fry in batches, using additional oil as needed.

Makes 12 cakes.

B Hanawalt


Zucchini Bread

3 lg. eggs
1 c. oil
2 c. grated zucchini, seeded and peeled
2 c. sugar
3 tsp. vanilla

3 c. flour, unsifted
1 tsp. salt
1 tsp. baking powder

1 tsp. baking soda
3 tsp. cinnamon
1 tsp. nutmeg
1 c. chopped nuts (optional)
1 c. raisins

(can also add chocolate chips - 1/2 package - to batter)

Bake at 325 degrees in 2 lrg. bread pans (greased and floured) for approximately 1 hour OR bake in 9 x 13 inch cake pan at 350 degrees for 50-55 minutes.

T.Faux


Summer Squash Dish

  • 2 lbs squash and/or zucchini, sliced
  • 1 green bell pepper, seeds removed, sliced
  • 1 large tomato, peeled and cut into wedges
  • 1/2 yellow onion, peeled and sliced
  • 1 clove of garlic, chopped
  • olive oil
  • 5 or 5 slices of jack or chedder cheese
  • basil, dry or chopped fresh
  • salt and pepper

Put onion, squash, bell pepper into large saucepan with 2 tablespoons olive oil. Use high heat to brown the vegetables slightly. Sprinkle with basil as you brown. Remove from heat once slightly browned, add cheese and cover the pan.

In separate pan, cook tomatoes at medium high heat for 5 minutes, stirring occasionally. Add tomatoes to rest of vegetables and stir. Salt and pepper to taste. Serves 4. http://www.elise.com/recipes/archives/000054moms_summer_squash.php


Summer Squash Casserole

2 ½ cups cooked summer squash
¾ cup of stuffing mix or bread crumbs
2 eggs
2 TBS melted butter
1 can cream of chicken soup
3 TBS chopped onion
1 tsp black pepper

Cook the squash. Peel off the skins (unless you’re using really young, tender squash). Mix the squash up in the blender. Don’t run it into soup. You want some chunks in the mix.
Pour the squash in a bowl and mix in all the other ingredients. The order doesn’t really matter. Stir well.
Put in a baking pan (about 9 inches round or square). Bake at 375 degrees for a half hour or until the top is lightly browned.


Summer Squash Casserole II

5-6 summer squash
3/4 stick butter
1 1/4 c. shredded cheddar cheese
1 c. sour cream
1/2 c. chopped onion
1/3 c. grated Parmesan cheese
1 1/2 tbsp. white wine
Bread crumbs

Boil sliced summer squash. Drain and add butter, cheddar cheese, sour cream, onion, Parmesan cheese and wine. Mix completely. Pour into casserole baking dish. Top with bread crumbs. Bake at 350 degrees for 30 minutes.
Serves 8-10.


Summer Squash Casserole III
• 2 pounds squash thickly sliced (7 cups)
• 1/4 cup chopped onion
• 1 10 3/4 ounce can cream of chicken soup
• 1 cup sour cream
• 1 cup shredded carrot
• 1/4 cup butter
• 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)
Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Serves 6.


Summer Squash Dish II

  • 4 medium yellow summer squash
  • 1/2 cup chopped onion
  • 1/4 cup melted butter or margarine
  • 2 hard cooked eggs, chopped
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup buttered cracker crumbs or soft break crumbs

Cook sliced squash in small amount of boiling, salted water for 10 minutes, or until tender. Drain. Saute' onion in margarine until tender. Combine squash, onion, butter, chopped egg, cheese in a 1 quart casserole. Top with buttered crumbs. Bake at 350 degrees for 20 minutes. Serves 4 to 6. http://southernfood.about.com/od/sidedishcasseroles/r/bl30211p.htm


Garlic Vegetables
This is a summer squash and zucchini recipe with garlic and peppers and other ingredients.
• 2 tablespoons olive oil
• 1/2 teaspoon paprika
• 1/2 cup scallions, sliced
• 4 cloves garlic, finely minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1 medium yellow summer squash sliced into 1/8-inch rounds
• 1 medium zucchini sliced into 1/8-inch rounds
• 1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add paprika and stir thoroughly. Add scallions and garlic; saute for 2 minutes. Add all other ingredients, partially cover and sauté over medium low heat for 15 to 17 minutes, or until vegetables are tender, stirring occasionally. Adapted from "The Garlic Cookbook" by David DiResta


Pasta Primavera
4 c. broccoli florets, blanched
2 peppers (red, yellow and/or green), seeded and chopped
2 med. zucchini, sliced thin
2 yellow summer squash, sliced thin
3 cloves garlic, minced
2 tomatoes, peeled, seeded and diced
1/2 c. fresh or frozen peas
3/4 c. fresh parsley
4 tbsp. fresh basil leaves
3 tbsp. chicken bouillon
1 lb. penne (or other pasta shape)
3 tbsp. grated Parmesan or Romano cheese (optional)

Spray a skillet with nonstick cooking spray. Add broccoli, chopped peppers, zucchini, squash and garlic to skillet. Sauté for 5 minutes. Add tomatoes and peas and sauté for 2 minutes more. Place parsley, basil leaves and chicken bouillon in a food processor fitted with the metal blade and process until parsley is finely chopped. Cook pasta according to package directions and drain. Add parsley mixture and vegetables and toss well. Top with grated cheese if desired.


Sausage Stuffed Zucchini
2 tablespoons of oil
1 small onion, chopped
2 cloves garlic, minced
6 medium or 2 very large squash, prepared for filling (reserve pulp)
1/2 pound of bulk sausage
1 cup of fresh bread crumbs
1 egg
1 tablespoon of chopped parsley
1/4 teaspoon of thyme
1/2 teaspoon of tarragon
Salt and pepper to taste

Heat oil in skillet and sauté onion, garlic, and reserved zucchini pulp until onion is soft. Add the sausage and cook, breaking up, until it loses its pink color. Remove from heat to bowl and mix in bread crumbs, eggs, parsley, thyme, tarragon, salt, and pepper. Fill the shells and bake at 350ºF for 15 minutes until heated through. Serves 6.


Chocolate Zucchini Cake
½ cup butter or margarine
1 ¾ cups white sugar
1 egg
½ cup oil
1 tsp lemon juice in ½ cup milk to sour it
2 to 3 cups grated zucchini (1 average size, not peeled)
1 tsp vanilla
1 tsp cinnamon
2 ½ cups flour
1 tsp baking soda
1 tsp salt
¼ cup cocoa powder
¾ cup chocolate chips

Cream butter and sugar. Add egg, oil, milk and vanilla and blend well. Fold in zucchini. Mix together all the dry ingredients except chocolate chips. Blend into the wet mix until all the powder is moist. Add chocolate
chips and fold in well. Pour into a greased bundt pan or a 9 X 13 pan. Bake at 325 degrees Fahrenheit for 1 hour. For bundt, let cool 10 minutes in pan then turn out on a rack. Sprinkle with powdered sugar when cool.


Zucchini Chocolate Cake (alternate recipe)

3 eggs
2 c. sugar
1 c. oil
1/2 c. milk
1 tbsp. vanilla
2 c. grated zucchini
2 1/2 c. flour
1 tsp. soda
1 tsp. salt
1/4 tsp. baking powder
1/2 c. cocoa


Mix all ingredients. Pour into greased 9x13 inch cake pan. Bake 45-50 minutes at 350 degrees.


Zucchini Muffins

2 large eggs
1/2 C. vegetable oil
1 C. brown sugar
1/2 tsp. vanilla extract
2 C. grated zucchini (I almost always use 2.5 C--they just need to cook a couple minutes longer.)

1 C. unbleached flour
1 C. whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

optional: 1/2 tsp. cardamon, 1/2 C. raisins or currants, 3/4 C. chopped nuts

Preheat the oven to 350.

Mix together the wet ingredients (first group in the list). In a separate bowl, whisk together the dry ingredients. Stir the dry ingredients into the wet ingredients and mix until just combined.
Spoon the batter into greased or paper-lined muffin tins, and bake for 20-25 minutes. A toothpick inserted into the muffin should come out clean when they are done. Makes 1 dozen muffins.

It is possible to make these without the whole wheat flour, but you need to use only 2 C. of zucchini, and you may want to cut back a little on the oil.
adapted from the Moosewood Restaurant Cooks at Home by S Peters


Cool Zucchini Slaw
1 1/2 pounds zucchini (3 medium), grated
1 medium sweet onion, such as Vidalia or Walla Walla, very thinly sliced
1 1/2 teaspoons coarse kosher salt
1 small red bell pepper, diced
1/4 cup cider vinegar
3 tablespoons frozen apple juice concentrate
2 tablespoons chopped fresh basil
Salt & freshly ground pepper to taste
1. Place zucchini and onion in a colander set over a bowl. Add salt and toss to coat. Let drain at room temperature for 30 minutes. Rinse vegetables and squeeze to remove as much moisture as possible.
2. Transfer vegetables to a medium bowl. Add bell pepper, vinegar, apple juice concentrate and basil; toss well. Season with salt and pepper. Serve immediately. M Birgen


Zucchini Marinara

Cut up Zucchini into chunks and toss into cooked Marinara (tomato sauce with garlic, basil, anchovies). Cook 15-20 minutes until soft.

R Ventullo


Ratatouille
1 lb of yellow onions, chopped
3 cloves garlic, crushed
1 lb zucchini, chopped
1 lb yellow squash, chopped
Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
--1 lb green bell peppers
--1/2 lb red bell peppers
--1/2 lb yellow bell peppers
1 lb eggplant, 1/2 inch cubes
1 lb fresh ripe tomatoes
1/4 cup olive oil
salt to taste
2 sprigs thyme
1 bay leaf
1 sprig rosemary
3/4 cup vegetable stock (or thin tomato juice)
fresh ground pepper to taste


1. Preheat oven to 400 degrees F.
2. Using a large oven-proof pan over medium high heat, saute onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3. While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Repeat process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase theheat to high and stir, making sure they don't stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven for one hour.
6 Boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for an hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.


Zucchini “Hummus”

Good use of an abundance of large zucchinis!

1 cup roasted shelled sunflower seeds, soaked for several hours or overnight

  • Olive oil
  • 2 cups chopped yellow onion
  • 2 teaspoons chopped garlic
  • 4 cups peeled and diced zucchini
  • Juice from 1 lemon
  • 2 tablespoons tahini (sesame butter)
  • 2 tablespoons reduced sodium soy sauce

Sauté onions and garlic in olive oil over medium heat until onion begins to soften. Add zucchini and sauté until veggies are very soft and beginning to brown. Remove from heat.

Drain sunflower seeds. Combine remaining ingredients in pan with veggies. Place all ingredients in a blender or food processor (you may need to do in batches). Blend until smooth. Chill.

Serve with pita chips or veggies or use as a sandwich spread.

T Lindell


Vegetable Cheesecake

Ingredients:
3 cups (packed) coarsely grated zucchini
a little salt
2 Tbsp. olive oil
1 c. minced onion
1/2 t. salt
1 c. grated carrot
2 Tbsp. unbleached all purpose flour
2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
5 med cloves garlic, minced
1/4 c. minced fresh parsley
1 Tbsp. lemon juice
3 c. (1 1/2 lbs.) ricotta cheese
1 c. (packed) grated mozzarella cheese
1/2 c. grated parmesan
3 large eggs, beaten
black pepper to taste
2 med-size tomatoes, sliced in wedges or rounds halved to make D's
3-4 Tbsp. bread crumbs

(Kory's note: this can be done without bread crumbs and flour (though it will suffer cohesion-wise a little), also can remove basil & garlic, & salt and use 3-4 Tbsp pesto)

Grate vegetables.  If you have a processor, you can grate the carrots & zucchini, separately or together, and put aside, then mince the onion (and garlic), all without rinsing.

Put the grated zucchini (and carrot, if you did it together) in a colander over a sink.  Salt lightly and let stand 15 minutes.  Squeeze out extra moisture.

Preheat oven to 375.  Use a little olive oil to oil the bottom of a 9-inch springform pan.  (Pastry brush works well; be sure to do wall/bottom corner)

Heat remaining oil in a large, deep skillet.  Add onion (and salt) and saute over medium heat about 5 minutes.  Add zucchini, carrot, flour (if necessary) and dried herbs (and/or pesto).  Cook, stirring, over low heat for about 2-3 more minutes.  Remove from heat and stir in garlic, parsley, and lemon juice.

Beat eggs in a large bowl.  Add cheeses and beat vigorously (by hand is okay) for a minute or two.  Add vegetable mixture and mix well.  Season to taste with black pepper, and salt if necessary.

Transfer to prepared pan and arrange tomato slices on the top.  Sprinkle with bread crumbs if desired.

Bake on center rack (with a pan underneath in case of leakage) for 50 minutes plus.  (I usually actually bake mine longer, but my pan is smaller).  Cool at least 20 minutes before springing the pan sides.  Serve at any temperature!

K Figura


Zucchini/Summer Squash Stir Fry

1 medium summer squash, cut in half and into ¼ inch think half circles
1 medium zucchini, cut into ¼ inch think circles
4 cloves garlic, diced
1 medium or large onion, cut into thin rings or half rings
2 Tbsp Olive oil or butter
Sea salt and fresh ground pepper, to taste

Add all ingredients except salt and pepper to large skillet.  Sautee over medium high heat until vegetables are tender, stirring often to prevent sticking.  Add ¼ water to pan if veg is sticking or you desire a more steamed texture.  Add salt, pepper and other spices (oregano and marjoram are good) to taste.  Serve immediately while still hot.


Zucchini/Summer Squash Grilled

1 medium summer squash, cut into wedges (similar to potato wedges)
1 medium zucchini, cut into wedges
3 Tbsp olive oil
Salt, pepper, oregano, marjoram and/or thyme

Place vegetables in a 9x13 inch cake pan. Toss vegetable wedges in oil.  Sprinkle on spices and toss to mix.  Place vegetables directly on the grill.  Turn after 5 minutes.  Check after 5 more minutes – they are done when they are very soft when poked with a fork.  (Keep an eye on them so they don’t burn).


Swiss Chard, Collards, Mustard, Arugula & Pok Choi Recipes


Wilted Greens

3 tablespoons butter
1 large bunch Swiss chard, stems cut from leaves and discarded, leaves torn
1 large bunch mustard greens, stems trimmed, leaves torn
1 10-ounce bag spinach leaves
1/3 cup chicken stock or canned low-salt chicken broth

Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

Makes 4 servings. Bon Appétit September 2000

Lunchtime Pok Choi Fried Rice (MACSAC)

  • 2 tsp peanut oil, divided
  • 2 tsp sesame oil, divided
  • ¼ cup diced carrots
  • 1 cup diced pok choi
  • 1 ½ cup leftover cooked rice (chilled or room temp)
  • ½ cup leftover cooked diced lamb, beef, pork or poultry
  • ½ tsp minced ginger
  • 3 tsp chopped green onion
  • 1 egg
  • Bottled chili garlic paste (optional)
  • 1 ½ tbs soy sauce

 

Heat a wok or cast-iron skillet over medium-high flame a few minutes.  Add 1 tsp each of the peanut and sesame oils; swirl to coat bottom of pan.  Add carrots; stir-fry 2 minutes.  Add pok choi; stir-fry 2 minutes.  Push vegetables to outer edges of pan, add remaining peanut oil and swirl to coat exposed surface.  Add rice, meat and ginger; stir-fry 2 – 3 minutes.  Stir in the green onion.  Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan and swirl to coat exposed surface.  Crack egg into the hot oil and scramble it.  Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the pan.  Add a little chili garlic paste if desired and stir in the soy sauce.  Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan.  Serve hot.  Makes 2 servings.

Lunchtime Pok Choi Fried Rice (MACSAC)

  • 2 tsp peanut oil, divided
  • 2 tsp sesame oil, divided
  • ¼ cup diced carrots
  • 1 cup diced pok choi
  • 1 ½ cup leftover cooked rice (chilled or room temp)
  • ½ cup leftover cooked diced lamb, beef, pork or poultry
  • ½ tsp minced ginger
  • 3 tsp chopped green onion
  • 1 egg
  • Bottled chili garlic paste (optional)
  • 1 ½ tbs soy sauce

 

Heat a wok or cast-iron skillet over medium-high flame a few minutes.  Add 1 tsp each of the peanut and sesame oils; swirl to coat bottom of pan.  Add carrots; stir-fry 2 minutes.  Add pok choi; stir-fry 2 minutes.  Push vegetables to outer edges of pan, add remaining peanut oil and swirl to coat exposed surface.  Add rice, meat and ginger; stir-fry 2 – 3 minutes.  Stir in the green onion.  Push the mixture to the outside edges of the pan, add the remaining sesame oil to the center of the pan and swirl to coat exposed surface.  Crack egg into the hot oil and scramble it.  Cook until egg is set, then break up egg into pieces and toss it with the rest of the mixture in the pan.  Add a little chili garlic paste if desired and stir in the soy sauce.  Continue to stir-fry another moment or two, scraping all bits from the bottom of the pan.  Serve hot.  Makes 2 servings.


Arugula

Storage – wrap in lightly damp paper towel and store in sealed plastic container or bag in the fridge.  Will keep for up to 2 weeks.

Handling – when ready to use, rinse leaves and shake or pat dry.  Pull out yellowed or browned and wilted leaves and discard.

Arugula Pesto

1 lb. Arugula
¼ lb. freshly grated Parmesan cheese
¼ 1b. toasted pine nuts of walnuts
10 cloves garlic
1 c. olive oil
1 tsp. pepper
salt to taste

Puree until smooth.  Serve on a sandwich, use it as a vegetable dip or mix into a potato salad.

Arugula Mayonnaise

1/2 cup mayonaisse
1/3 cup coarsely chopped arugula leaves
1 T minced leek or shallot
1 T minced fresh parsley
1/2 teaspoon grated lemon peel
Mix ingredients together.  Use on turkey sandwiches.  Refrigerate and use within a week.
Arugula, Watermelon Radish, and Sauteed Mushroom Salad
Large bunch of arugula, coarse stems discarded and the leaves washed well and spun dry (about 4 packed cups)
1 cup thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated radish (daikon works well if available)
1 ½  tablespoons extra virgin olive oil
fresh lemon juice from one lemon
Parmesan curls made with a vegetable peeler
Salt and pepper to taste

Combine the arugula, mushrooms and radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 2 to 3
Modified from http://www.mariquita.com/recipes/arugula.html


Chard and Collards

Storage Keep dry, unwashed greens in a sealed plastic bag in the refrigerator. Thicker greens will keep for up to two weeks, but tender ones like spinach and beet greens should be eaten within a week.

Handling Just prior to use, swish leaves in a large basin of lukewarm water until grit settles to the bottom. It’s fine to leave the stems on small baby greens, but many greens (choi, chard, collards, kale) have thick stems that cook more slowly than the leaves. Fold each leaf in half and slice out the stem. To use the stems in your dish, slice them 1/4 inch long and begin cooking them before you add the greens.

Swiss Chard Standard Preparation

Swiss chard can be treated just like any other green. Larger leaves have stronger flavor that often lose sharpness when cooked. Chard can be eaten with or without the stems and will brighten up a salad.

Swiss Chard with Garlic

3 pounds Swiss chard (about 2 large bunches)
1 large garlic clove
1 tablespoon olive oil

Tear Swiss chard leaves from thick white stalks and coarsely chop leaves, reserving stalks. In a large saucepan or kettle of boiling salted water simmer stalks until tender, 5 to 10 minutes, and drain in a colander. Chard may be prepared up to this point 1 day ahead, stalks cooled completely and leaves and stalks chilled separately in sealable plastic bags.

Mince garlic. In a large skillet heat oil over moderate heat until hot but not smoking and cook garlic, stirring, 30 seconds. Add leaves in 2 batches, tossing to coat with oil and stirring after each addition, and cook until leaves are wilted. Add stalks and cook, stirring occasionally, until heated through. Season chard with salt and pepper. Makes 6 servings. Gourmet March 1998

Penne with Swiss Chard

6 ounces penne or other tubular pasta
1 1/2 pounds Swiss chard
1/4 teaspoon dried hot red pepper flakes
1 small onion
2 teaspoons unsalted butter
1/4 cup heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons freshly grated Parmesan

Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta. Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, tirring, 15 minutes, or until tender.

While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste. Serves 2. Gourmet November 1997

Eggs Nested in Sauteed Swiss Chard
2 Tbsp olive oil
1/2 cup chopped onion
1/2 pound of fresh chard
2-3 large shiitake mushrooms, sliced into 1/4-inch thick slices
Salt and freshly ground black pepper
2 eggs

1 Cut out the thick, tough center ribs of the chard leaves. Chop the ribs into 1/2 inch pieces and place in a bowl. Add the chopped onions and mushrooms to the bowl. Cut the remaining chard leaves crosswise into 1-inch ribbons, set aside.
2 Heat the olive oil in a large, stick-free sauté pan (with cover) on medium high heat. Add the onions, chard ribs, and mushrooms. Sauté for about 4 to 5 minutes, until the onions are translucent and the mushrooms are a little brown on the edges and have started to give up their moisture.
3 Add the green sliced chard leaves to the sauté pan. Use tongs to turn the leaves over in the pan so that the leaves get coated with some of the olive oil and the onions and mushrooms are well mixed in with the leaves. Sprinkle with salt and pepper.
4 Spread the mixture evenly over the bottom of the pan. Crack one or two fresh eggs in the center of the pan, over the chard mushroom mixture. Lower the heat to low and cover the pan. Cook for 3 to 4 minutes, checking after 3 minutes. When the whites are cooked, remove the pan from the heat and use a spatula to gently transfer the eggs and chard to a plate to serve.
Serve immediately. Cut into the egg yolks so that the runny yolks run over the chard and mushrooms and form something of a sauce.
Yield: Serves 1.
Description: http://imagec15.247realmedia.com/RealMedia/ads/Creatives/default/empty.gif

http://simplyrecipes.com/recipes/eggs_nested_in_sauteed_chard_and_mushrooms/


Bread Soup (Panade) with Onions, Chard, and Mushrooms Recipe

Ingredients

  • 12-14 ounces day-old rustic bread, cut into 1-inch cubes
  • Olive oil
  • Salt
  • 1 Tbsp butter
  • 2 cups thinly sliced onions (sliced vertically, from tip to root)
  • 1 tablespoon minced garlic
  • 6 to 8 ounces cremini or button mushrooms, sliced 1/4-inch thick
  • 10 to 12 ounces fresh chard, rinsed
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons minced fresh thyme (or 1/2 teaspoon dried thyme)
  • 1/2 cup hearty red wine
  • 1 tablespoon honey
  • 2 quarts stock (chicken, beef, or vegetable, use vegetable stock for vegetarian option)
  • 1 cup grated Parmesan cheese

Method

1 Pre-heat oven to 350°F. Toss the cubed bread with a little olive oil, sprinkle with a little salt. Arrange bread on a baking sheet and toast for 20-30 minutes (check timing!) or until nicely browned.
2 While the cubed bread is in the oven, prepare the onions. Heat 2 Tbsp olive oil and the butter on medium heat in a 5 to 7 quart Dutch oven. Add the onions, garlic and mushrooms and stir to coat with the butter and oil. Cook gently, stirring occasionally for 5-10 minutes. Add chard stalk, chopped, and sautéed for 3-4 more minutes.
3 Cut away the tough central stems of the chard leaves. Cut across the leaves into 1-inch wide strips.
4 Remove half of the browned onions from the Dutch oven and set aside. Spread the remaining onions evenly over the bottom of the pot. Layer over with half of the chard and half of the browned mushrooms. Sprinkle with pepper, half a teaspoon of salt, and thyme. Put down a layer of toasted bread cubes. Add the remaining onions, chard, and mushrooms. Layer on top the remaining bread cubes.
5 Mix together the honey and wine, until the honey is dissolved. Pour over the bread mixture. Pour the broth over everything.
6 Scatter the top evenly with the grated cheese.
7 Cover the pot with foil (not the lid) and seal it around the edges. Cut 4 or 5 vent holes in the top. Put it in a 350°F oven. Bake for 1 hour 15 minutes. Serve immediately, digging into the layers to get a bit of everything for each portion, or let cool and refrigerate, covered.
To reheat, gently simmer a portion until hot. Plate and garnish with additional cheese and thyme.
Yield: Serves 6.


Collard Green & Black-Eyed Pea Soup

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 cloves garlic, (4 sliced and 1 whole), divided
1 sprig fresh thyme
1/4 teaspoon crushed red pepper, or to taste
4 cups reduced-sodium chicken broth
1 15-ounce can diced tomatoes
5 cups chopped collard greens, or kale leaves, tough stems removed
1 15-ounce can black-eyed peas, rinsed
6 1/2-inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded Gruyère or Swiss cheese
2 slices cooked bacon, finely chopped

Heat oil in a Dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up any browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5 to 10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
Position rack in upper third of oven; preheat broiler.
Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic.) Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Basic Greens with Garlic, Oil & Hot Pepper

  • Olive oil
  • Garlic, thinly sliced
  • Pinch of Crushed red pepper
  • Optional: lemon juice, cider vinegar, wine vinegar, balsamic vinegar
  • Salt & pepper to taste

Cook a pound of greens (beet greens, collards, kale, mustard greens, spinach, Swiss chard) in lightly salted water just until wilted, 5 to 10 minutes. Drain; press with the back of a spoon to release excess moisture. Heat some olive oil and thinly sliced garlic in a skillet over low heat until the garlic begins to sizzle. Add a pinch of crushed red pepper and cook, stirring, until the garlic is tender and light golden, 1 to 2 minutes. Add greens and toss with the hot oil until heated through, 1 to 2 minutes. Season with a splash of lemon juice or vinegar (cider vinegar, wine vinegar or balsamic), and salt and pepper to taste.


Pasta with Greens & Tomato Sauce

  • 1 pound collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
  • 2 ounces sliced pancetta, or bacon, finely diced (3/4 cup)
  • 2 teaspoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1/8 teaspoon crushed red pepper
  • 1 28-ounce can diced tomatoes, (not drained)
  • 1/4 cup water
  • 8 ounces medium pasta shells, (3 cups)
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
Put a large pot of lightly salted water on to boil for cooking pasta.
Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.
http://www.eatingwell.com/recipes/pasta_with_greens_tomato_sauce.html

 

 

Asparagus

One of the earliest and most celebrated of spring vegetables, asparagus pokes its green crowns out of the ground a month before GFF begins our regular season CSA shares. However, we’ve include recipes here because asparagus is one of the first vegetables available at Farmer’s Markets and many people are looking for alternatives to simple steamed asparagus.  Asparagus can be really tasty even when not served with lots of butter or cream.

Storage
Trim the base of the stalks and place them upright in a jar filled with an inch of water. Or, wrap the cut ends of the stalks in a moist paper towel or damp tea towel, cover the bundle loosely in plastic, and put it in the refrigerator. Refrigerate asparagus for up to two weeks.

Handling
When you are ready to use the asparagus, take a sharp knife and gently test the ends of the asparagus.  Cut off where the stalk is no longer tough.  Even the tougher ends are good to eat if they are peeled.  Some people like to eat asparagus raw, too.

Asparagus and White Bean Salad with Feta and Lemon Dressing
Served with crusty bread, this salad makes a terrific meal. White beans provide a delectable hearty-tenderness, without overwhelming the delicate asparagus. Tangy feta, zesty lemon, and a touch of mint give this salad a bright and refreshing flavor. Friend of the Farm.
Serves 4

1 pound asparagus, cut on an angle in 1-inch pieces (about 3 cups)
1 tablespoon extra virgin olive oil
2 teaspoons freshly squeezed lemon juice
1 teaspoon chopped fresh mint
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup cooked or canned white beans, drained and rinsed
1/2 cup crumbled feta cheese
1/2 cup thinly sliced radishes
2 tablespoons thinly sliced scallions

1. Place the asparagus in a steamer basket set over 1 1/2 inches boiling water, and cover. Steam until the spears are tender-firm, 4 to 7 minutes depending on thickness. Drain and place in an ice water bath (or under cold, running water) for a moment to stop the cooking.

2. Put the olive oil, lemon juice, fresh mint, lemon zest, salt, and pepper in a small bowl and whisk until well combined. Drain asparagus.

3. Combine the beans, feta, radishes, and scallions in a large bowl. Add the asparagus pieces. Pour on the dressing and gently toss. Serve at room temperature or chilled.

 

Excerpted from Farmer John’s Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher). www.AngelicOrganics.com/cookbook.
Pureed Asparagus on Toasted Bread
1 lb asparagus
1 lemon (or 1/4 c lemon juice)
1/2 cup Ricotta (light works well)
1 clove garlic
1Tb Olive Oil
1/8 tsp chili powder
1/2 tsp Dijon mustard
1 baguette
olive oil or butter for baguette
salt and pepper to taste

Preparation

Boil water and cook asparagus for just a few minutes until it turns bright green. You can test a piece if you are unsure it should be a little crunchy still but definitely taste cooked. Once the asparagus is cooked to your liking, rinse in cold water to stop the cooking. Drain the water and let dry. Chop the asparagus into pieces (which can be done at the beginning too) and add to food processor. Add the garlic, ricotta, lemon juice, salt, pepper, mustard and puree until smooth. (TF: I skip the mustard and add either a little more chili powder or 1/8 tsp cumin)

Butter bread- or you could use more olive oil here in place of the butter and broil for probably 2 minutes, watch it closely so it doesn’t burn. Then spread the puree on bread and eat.

http://www.halfhourmeals.com/recipe/asparagus-puree-on-toasted-bread

Tomato Recipes


Fresh Salsa (Laura’s recipe)

2 pounds tomatoes (meaty tomatoes = less watery salsa)
2 large onions
5 cloves garlic
8 sweet peppers (variety of colors and flavors improves the salsa)
6 mild jalapeño peppers (or more to taste) or other hotter peppers
2-3T chicken broth powder
1T salt (or more to taste – let sit for an hour before adding more)
1T oregano
Cilantro (1/4 cup - optional)

Dice all ingredients and mix in glass bowl. Store covered in refrigerator (keeps about a week) or freeze in small bags or containers for use in cooking.


Cool Cucumber Salsa
• 2 medium cucumbers - peeled, seeded, and chopped
• 2 medium tomatoes, chopped
• 1/2 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 1 small onion, chopped
• 1 clove garlic, minced
• 2 tablespoons lime juice
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh cilantro
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1 (12 ounce) package tortilla chips
In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour.

(http://appetizer.allrecipes.com/az/75637.asp)


Pasta with Broccoli and Pesto

Make 1 cup batch of pesto by pureeing the following:

  • 1.5 cup fresh basil leaves
  • 1 clove garlic
  • 2 tbs pine nuts

Then add to this pesto:

  • 2 tbs butter
  • 2tbs olive oil
  • Blend and then remove to a small bowl.
  • Stir in 1/4 cup mixture grated Parmesan and Pecorino Romano cheese
  • Set this mixture aside

Core and cut into bite-sized wedges 1 large red ripe tomato

Cut 1 bunch broccoli into small flowerettes and trim broccoli stem into bite sized pieces. Steam until crisp and tender (3-5 minutes)

In a saucepan heat:

  • 3 tbs olive oil
  • add the following to olive oil:
  • 1 clove of finely chopped garlic
  • the prepared broccoli
  • 1/2 tsp hot red pepper flakes
  • Cook over medium heat, stirring gently to warm through. Hold.

Cook 1 pound rigatoni in boiling salted water. Drain, reserving some water to thin pesto.

To serve: Put cooked pasta in a bowl. Add 1-2 tbs hot pasta water to pesto and stir until thinned - then pour over pasta. Salt to taste. Add broccoli, tomato and toss to blend. Serve immediately.

from This Organic Life by J.D. Gussow

Turnip Recipes


Grilled Veggies (YUM!) - Works for turnips, summer squash, zucchini, potatoes, kohlrabi, etc - anything with some substance

Wash veg. Slice into rounds or half rounds, about 1/2 inch thick. Toss lightly with olive oil (putting slices in a bowl, sprinkling olive oil over and tossing the veg around works well) and add any desired spicing (sea salt, chopped marjoram or basil, pepper, garlic all work well). Grill for about 5 min, turning once. They are done when you can easily stick a fork in them. Recommended by Rob and Tammy.

Turnip Puffs
Ingredients::
• 2 cups cooked, mashed turnips, cooled
• 1 cup bread crumbs
• 1/2 cup melted butter or margarine
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 eggs, separated
Preparation:
Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.
Turnip recipe serves 4 to 6.

http://southernfood.about.com/od/turnipandrutabagarecipes/r/bl30212y.htm

Turnips (Young) Stewed in Butter
4 Servings

Take two pounds of young turnips; cut them into small squares or make them of any shape that may be preferred; dissolve two ounces of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer; put in the turnips and simmer them very gently until they are tender, without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them; put them in the center of a dish, and arrange fried or boiled cutlets neatly around them. Time: three quarters of an hour to stew turnips.

http://www.hugs.org/Turnips_Young_Stewed_in_Butter.shtml

Southern Turnip Greens

4 to 4 1/2 pounds turnip greens
1 pound salt pork, rinsed and diced
1 1/2 cups water
1 cup finely chopped onion
1/2 teaspoon pepper
1 teaspoon sugar, optional
a dash of crushed red pepper, optional

Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly and drain well.
Cook salt pork in a large pot or Dutch oven over medium heat until crisp and brown.
Add the turnip greens, water, onion, sugar, pepper, and crushed red pepper; bring to a boil.
Reduce heat, cover, and simmer 40 to 45 minutes or until greens are tender. Taste and adjust seasonings.
Serve with vinegar or pepper sauce and cornbread.
Serves 6.
http://www.thatsmyhome.com/mainstreet/beans/southern-turnip-greens.htm

Turnips Greens with Cornmeal Dumplings

3/4 pound smoked meat (smoked turkey wings are excellent)
4 quarts water
1 teaspoon House Seasoning, recipe follows
2 chicken bouillon cubes
1/4 teaspoon ground ginger
1 bunch turnip greens with roots
4 tablespoons (1/2 stick) butter
1 teaspoon sugar (optional; may be used if greens are bitter)
Cornmeal Dumplings, recipe follows
Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.

House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Cornmeal Dumplings
1 cup all-purpose cornmeal
1/2 teaspoon salt
1 small onion, chopped
1 egg
2/3 cup liquid from cooked turnips
Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_23984,00.html

Shelghum Ka Korma (Turnip Curry)

8 servings

  • 1 lb turnips
  • 1/2 lb onions
  • 1/2 cup yogurt
  • 1/2 cup oil
  • 3 tsp almonds
  • 3 tsp dissicated coconut
  • 3 tsp poppy seeds
  • 3 tsp sesame seeds
  • 3 tsp coriander seeds
  • 1.5 tsp chili powder
  • 2 tsp garlic and ginger (ground)
  1. Dry roast all seeds, almonds and coconut in frying pan. Grind to a fine paste. Add yogurt and set aside.
  2. Heat oil, add sliced onions and fry until light brown
  3. Wash the turnips and cut into pieces. Add to the pan and fry until light brown.
  4. Add yogurt mixture and fry for about 5 minutes. Add 1/4 cup water, cover and cook over very slow fire until turnips are tender. A thick gravy should have formed. Add salt to taste.

from http://fooddownunder.com

Mashed Turnip, Potato and Kohlrabi

Peel kohlrabi. Peel turnip and potato if desired. Cut into smallish cubes. Boil in water until soft. Drain most of the water, leaving some to make the mixture smoother. Add some butter and mash the contents until smooth.

Add garlic if that taste is desired.

Winter Squash / Pumpkin Recipes


Cooking Squash

The following works for any winter squash - from acorn squash to pumpkins. Acorn squash, being smaller, will take far less time to cook. Excess squash reheats readily and can easily be placed in a freezer bag and frozen.

  1. Carefully cut squash into halves or quarters
  2. Empty seed cavity of all seed and 'stringy' goo
  3. Place face down in cake pan
  4. Put 1/4 inch of water in bottom of pan
  5. Bake at 350 degrees F until a fork easily goes through entire squash (30 to 60 minutes depending on squash)

Cutting Squash

Many squash have extraordinarily hard skin. Use a large, sharp knife and use common sense when cutting open a squash. If you are unable to cut a squash in half, you may soften it by puncturing holes in the squash and using the microwave.

As easy as (pumpkin) pie!

Most winter squashes can be made into a pie. However, we can safely eliminate acorn and spaghetti squash from possible candidates. Varieties that are particularly good at being adapted to pies are Long Island Cheese, Amish Pie, Musquee de Provence, Australian Butter and Kikuza.

If you find a recipe calling for a can of pumpking just remember this:

1 can = 2 cups cooked pumpkin / winter squash.


Pumpkin Chiffon Pie

  • 1 envelope Knox gelatine
  • 3/4 cup brown sugar
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tbs cinnamon

Mix the above on low heat and stir in

  • 1/2 cup milk
  • 1/4 cup water
  • 3 egg yolks (save the whites)
  • 2 cups cooked pumpkin

Mix well. Cook, stirring occassionally until gelatin dissolves (approx 25 min). Chill until the filling can drop from the spoon.

Beat egg whites until stiff. Beat 1/4 cup sugar into egg whites.

Fold egg white mixture into pumpkin filling. Place into large baked pie shell.

TFaux


Pumpkin Pie

  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 2 large eggs
  • 2 cups pureed pumpkin
  • 12 fluid oz evaporated milk
  • 1 unbaked pie shell (9 inch, deep dish) - or prepare your own pie crust
  • whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake in preheated oven (425 degrees F) for 15 minutes. Reduce temperature to 350 degrees F and bake for 40 to 50 minutes (until knife inserted near the center comes out clean). Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

T Faux


Pumpkin Bars

Preheat oven to 350 degrees F

Bars:

  • 4 eggs
  • 1 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 1 lb pumpkin
  • 2 cups sifted flour
  • 2 tsp baking powder
  • 2 tsp gournd cinnamon
  • 1 tsp salt
  • 1 tsp baking soda

Icing:

  • 8 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners' sugar
  • 1 tsp vanilla extract

Using mixer, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together flower, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and batter is smooth. Spread batter into greased 13 x 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make icing: combine cream cheese and butter in a medium bowl with mixer until smooth. Add sugar and mix at low speed until combined. Stir in vanilla and mix again. Spread on cooled pumpkin bars.


Butternut Squash with Chipotle Sauce

1 butternut squash, cut into 1” chunks
1 large yellow onion, cut into chunks
2 red peppers, cut into chunks
2-3 tablespoons olive oil or canola oil
2-3 chipotle peppers in sauce OR 2 tablespoons chipotle sauce (more if necessary)
1 tablespoon honey
5 tablespoons white vinegar (or white wine vinegar)
¼ cup fresh cilantro, chopped

Preheat oven to 425 degrees. Toss squash, onion, and red peppers with oil in roasting pan and bake for 20 minutes. While vegetables are roasting, chop chipotle peppers into small pieces (if using the peppers). Whisk together chipotle peppers (and/or chipotle sauce), vinegar, and honey. Remove pan from oven and coat vegetable mixture with sauce. Bake for an additional 20 minutes or until squash is cooked, but still firm. Remove from oven and add chopped cilantro.

This dish can be served hot with warm tortillas, cheese, sour cream, and guacamole or it can be served cold as a salad.

ALTERNATE, ADDITIONAL PROTEIN VERSION: Cut 1 pound of firm tofu into 1” chunks. Add tofu to vegetable mixture at the same time the sauce is added and bake for 20 minutes.
C.Bane


Harvest Squash and Apple Soup

  • 1 med onion, chopped (1/2 cup)
  • 1 small carrot, sliced (1/3 cup)
  • 1 3/4 cups apple cider or apple juice
  • 1 tsp chicken bouillon granules
  • 1 tsp lemon juice
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper

Cook onion & carrot in cider covered for 12 minutes (or until very tender). Do not drain. Stir in other ingredients.

  • 2 cups acorn or butternut squash, cooked & mashed
  • 1 cup milk

Transfer cider mixture to blender bowl. Add squash. Cover and blend until smooth. Place mixture in saucepan. Stir in milk. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 5-10 minutes (until flavors blend - stir periodically).

Optional - add sour cream and chives to top each serving.

from Farmer's Market Cookbook - Better Homes & Gardens


Sunny Spiced Soup

1 lb carrots, sliced thin
1 medium butternut or acorn squash
2 tablespoons oil
1 large white or yellow onion, chopped
2 tablespoons chopped ginger
2 cloves chopped garlic (more to taste)
1 teaspoon of cumin
4 cups of vegetable stock or water
2 oranges, juiced
1 cup of plain yogurt, soy yogurt or tofutti cream cheese
dash of salt and fresh ground pepper to taste
chopped parsley or cilantro for garnish
Peel squash and chop into one inch cube.  If you have time, prebake squash for sweeter flavor and easier chopping.


Pasta With Kale Pesto and Roasted Butternut Squash

1 1/2 pounds butternut squash
1/2 cup extra virgin olive oil, more for drizzling
3/4 teaspoon kosher salt, more for squash
Freshly ground black pepper
1 small bunch (about 1/2 pound) lacinato kale, center ribs removed
8 ounces pasta (penne rigate works well)
1/3 cup toasted pine nuts
2 large garlic cloves, roughly chopped
Finely grated zest of 1 lemon
Freshly squeezed lemon juice, to taste
Grated Parmesan cheese, for serving.
1. Preheat oven to 400 degrees. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds. Dice squash flesh into 1-inch pieces, place on a baking sheet, and toss with olive oil and season generously with salt and pepper. Spread pieces into an even layer, making sure there is space between them. Roast, stirring squash pieces once or twice, until golden brown and tender, about 30 minutes.
2. Meanwhile, bring a large pot of salted water to a boil; have ready a bowl of ice water. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Bring water in pot back to a boil, adding more if necessary so there is enough to cook pasta.
3. Drain kale well, then wrap tightly in a dry kitchen towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. When water in pot comes back to a boil, cook pasta according to package directions.
4. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth and salt has dissolved. With motor running, slowly drizzle in the oil until fully incorporated. Taste and add more salt dissolved in a little lemon juice, if necessary.
5. Drain pasta, reserving a little cooking water. Toss pasta with kale pesto and some pasta cooking water if necessary to help it coat pasta. Add cheese, lemon juice and salt to taste. Serve topped with squash and more cheese.


Yield: 2 to 3 servings. From NYTimes online  http://www.nytimes.com/2009/11/25/dining/251arex.html


GRILLíS Pumpkin Cheesecake
makes 1 cake

Cheesecake Batter:
1 lb Cream Cheese
1/8 tsp ground Clove
¼ tsp ground Nutmeg
1 tsp ground Cinnamon
1/3 cup Heavy Cream
1 16oz Can Pumpkin Puree
4 eggs
½ cup Granulated Sugar
½ cup Brown Sugar

Beat cream cheese in an electric mixer until fluffy, scraping the sides of the bowl to insure even whipping. Add sugars and beat until smooth. Scrape the bowl. Add eggs one at a time, allowing it to mix before adding the next. Scrape the bowl. Add all remaining ingredients and mix until smooth. Scrape the bowl. Mix for 10 more minutes

For Crust:
1-1/2 cups Ground Gingersnap Cookies
3 tbl unsalted butter, melted

To grind cookies use a food processor and chop until the consistency of cracker crumbs. Mix the ground cookies and butter in a small bowl until mixed.

For Pecan Crunch Topping:

1 cup Chopped Pecans
4 Tbl unsalted butter
½ cup Brown Sugar

Beat butter and sugar in an electric mixer until soft. Add chopped pecans and mix only until incorporated. (Do not over-mix)

Putting it all together:

Take an assembled 9" spring form pan and butter the bottom and sides. Press the crust mixture into just the bottom of the pan, leaving the sides free. Pour batter over the crust and spread evenly with a rubber spatula. Place the spring form pan into a large roasting pan. Carefully pour boiling water around the spring form pan, bringing the water level half way up the side of the spring form. Carefully place the roasting pan into a preheated 350 degree oven and bake for 60 minutes or until the batter has set. Pull the oven rack out, leaving the roasting pan on the rack.
Carefully crumble the Pecan Crumble mix randomly over the top of the cake. Try to spread it in a fashion that will allow for crumble on every slice. Don't press it into the cake. Allow to just set on top, it will melt in. Carefully push the rack back into the oven and cook for 20 more minutes. Because ovens are all different, check the doneness of the cake by inserting a thin knife into the center and remove. If the knife is removed clean and without uncooked cake batter, the cake is done. Cool completely before serving. Serve with fresh whipped cream and plenty of Caramel Sauce.


Pumpkin Pasta

1 lb. pasta (the original recipe called for penne, but I usually use fettuccine or spaghetti)
2 Tbsp. olive oil
2-3 shallots, finely chopped
3-4 cloves of garlic, minced
2 c. chicken stock (or veggie stock)
1 15 oz. can pumpkin puree
1/2 c. cream (or whole milk)
1 tsp. hot sauce to taste
Nutmeg to taste
2 pinches ground cinnamon
salt and pepper to taste
Parmesan cheese to taste

In one pot, boil water and cook the pasta.

In another pot, heat oil over medium heat. Add shallots and garlic, saute for 3 minutes. Stir in chicken stock. Add pumpkin and cream. Season with hot sauce, nutmeg, cinnamon, and salt & pepper. Reduce heat to medium-low and simmer for 5-6 minutes while the sauce thickens. Toss with pasta and cheese.

I also added about a teaspoon of garlic powder and a few heavy dashes of Penzeys pasta sprinkle (basil, garlic, and oregano). The original recipe calls for fresh sage as a garnish, but the pasta sprinkle was a nice substitute.

A Christians


Chicken Recipes


Chicken Bruschetta

From WebMD's Recipe Finder

1 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
Cooking spray
1 tablespoon olive oil
8-ounces sliced mushrooms
1 small zucchini, quartered lengthwise and sliced (about 5 ounces)
4 garlic cloves, minced
1 cup chopped plum tomato
1/2 cup chopped red onion
1/2 cup chopped fresh basil
4 teaspoons balsamic vinegar
1/4 cup (1 ounce) grated fresh Parmesan cheese

 

Preheat broiler. Combine garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl; sprinkle chicken with garlic powder mixture. Place the chicken on a broiler pan coated with cooking spray, and broil for 6 minutes on each side or until chicken is done. Remove the chicken from pan, and keep warm.

Heat olive oil in a large nonstick skillet over medium-high heat. Add 1/4 teaspoon salt, mushrooms, zucchini, and minced garlic; saute 2 minutes. Add 1/8 teaspoon black pepper, tomato, onion, basil, and vinegar; saute 3 minutes. Serve the vegetable mixture over chicken; sprinkle with cheese. Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup vegetables, and 1 tablespoon cheese). Serves 4.


Chai-Spiced Chicken Wings with Green Garlic Aioil

Makes 2 to 4 servings
From Melissa Clark in the New York Times via the July 18, 2008 issue of THE WEEK

FOR THE CHICKEN
1/2 fat bulb of green garlic, root and green parts trimmed, outer layer removed, OR
Four regular garlic cloves, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
1 teaspoon freshly squeezed lemon juice
1 teaspoon ground ginger
1 teaspoon cardamon pods (about 16)
1 teaspoon finely grated orange zest
1 star anise
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 pinch ground cloves
2 1/2 pounds chicken wings

FOR THE AIOLI
1/2 fat bulb green garlic, green parts trimmed, outer layer removed
1/2 teaspoon coarse sea salt
1 cup extra-virgin olive oil
1 egg yolk
Freshly squeezed lemon juice, to taste

Coarsely chop 1/2 bulb green garlic; place in blender with olive oil, soy sauce, lemon juice, ginger, cardamom, orange zest, star anise, cinnamon, pepper, cloves. Blend mixture to rough puree. In bowl, toss marinade with chicken wings; cover. Refrigerate for at least 6 hours or, preferably, overnight. Preheat broiler to high. Use paper towel to brush off most solids from marinade clinging to chicken. Arrange wings on baking sheet. Broil until wings are golden brown and cooked through, about 5 minutes per side.

To prepare aioli, finely chope remaining garlic. Using mortar and pestle, pound with salt until paste forms. Add egg yolk, continue to pound paste until incorporated, then add oil drop by drop until thick, shiny aioli is achieved. Stir in a few drops of lemon juice. Serve wings with aioli for dipping.

 

 


 
updated 3/20/12