Recipe File

Recipes of the Week–October 24th

2011-10-24T06:13:00.001-04:00

Sunchokes (Jerusalem Artichokes) “Sunchokes, of the sunflower family, are native to North America where the natives called them "sun roots" before European settlers arrived. Samuel Champlain, a French explorer found them in Cape Cod in 1605 and pronounced them similar in taste to artichokes. But why "Jerusalem artichokes"? They don't come from Jerusalem nor do they look like artichokes. There are a few theories: when first discovered people started calling them "girasole" (or flower that turns looking for the sun) which eventually became "Jerusalem". Another possibility is that as sunchokes became the staple food of the first European pilgrims in North American soil they named it as food for the "new Jerusalem". – from www.Localharvest.org

Sunchoke Latkes f/: http://homecooking.about.com/od/vegetablerecipes/r/blv141.htm

Sunchokes (Jerusalem artichokes) are chopped and mixed with rice flour, flaxseed, and herbs, then fried into latkes. This is a delicious and healthful vegetarian side dish which may be served hot or cold.

•1 cup lukewarm soy milk, vegetable stock, or water
•1 Tablespoon olive oil
•1 Tablespoon active dry yeast
•4 cloves garlic, peeled
•1 teaspoon sweet paprika
•1 teaspoon dried marjoram, finely crumbled
•1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste
•1/2 teaspoon freshly ground white or black pepper (1/4 teaspoon peppercorns), or to taste
•1 cup sunchokes (Jerusalem artichokes), coarsely chopped
•1-1/2 teaspoons lecithin granules
•1 cup plus 2 Tablespoons sweet brown rice flour or 1-1/4 pounds any other whole-grain flour
•1/2 cup arrowroot or kudzu
•2-1/2 Tablespoons freshly ground flaxseeds (1 Tablespoon seeds)

In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, Vege-Sal, and pepper, and process until smooth.

Add the sunchokes (Jerusalem artichokes) and lecithin and process until the Jerusalem artichokes are very finely chopped.

Mix the flour, arrowroot, and ground flaxseeds together in a large bowl.

Stir the wet ingredients into the dry ingredients and mix well. Divide the dough into 12 pieces and shape each piece into a 1/2-inch-thick disk. Cover the latkes with a damp towel and let them rise ina a warm place (80 to 85 degrees F) for 30 to 60 minutes.

Fettuccini with Sweet Peppers and Pine Nuts f/: http://whatscookingamerica.net/Pasta_Rice_Main/SweetPepperFettuccini.htm

1 (16-ounce) package uncooked fettuccini pasta
1/3 cup extra-virgin olive oil
4 large cloves garlic, coarsely chopped
1 large sweet yellow bell pepper, cored, seeded and julienned
1 large sweet red bell pepper, cored, seeded and julienned
1 large sweet orange bell pepper, cored, seeded and julienned
1/2 cup pine nuts
1/2 cup fresh parsley or basil leaves, chopped
1/2 cup Kalamata olives, pitted and halved
1/4 cup capers, drained
1 tablespoon coarse salt or coarse sea salt
1 tablespoon freshly-ground black pepper or to taste

Cook pasta according to package directions: drain and return to pan to keep warm. Learn How To Cook Pasta Properly.

In a large, heavy skillet heat the olive oil. Add garlic and bell peppers (yellow, red & orange), and cook for 10 minutes, stirring continuously. Add pine nuts and cook approximately 4 minutes or until they turn golden brown. Gradually stir in basil or parsley. Add olives and capers and heat. Add salt and pepper to taste.

In a serving bowl, toss the sauce mixture with prepared pasta. Makes 4 to 6 servings.

Bell Pepper Egg-in-a-Hole f/: http://www.marthastewart.com/319104/bell-pepper-egg-in-a-hole?czone=food/produce-guide-cnt/summer-produce-recipes

2 teaspoons olive oil
1 bell pepper (any color), cut into four 1/2”nthick rings
4 large eggs
Coarse salt and ground pepper
2 teaspoons grated Parmesan
4 slices multigrain bread, toasted
8 cups mixed salad greens

In a large cast-iron or nonstick skillet, heat 1 teaspoon oil over medium-high. Add bell pepper, then crack 1 egg into the middle of each pepper ring. Season with salt and pepper and cook until egg whites are mostly set but yolks are still runny, 2 to 3 minutes. Gently flip and cook 1 minute more for over easy. Sprinkle with Parmesan and place each egg on a slice of toast. Toss salad greens with 1 teaspoon oil and season with salt and pepper; serve alongside eggs.

Recipes of the Week–October 17th

2011-10-17T20:53:00.001-04:00

Creamy Swiss Chard Pasta from: http://www.food.com/recipe/creamy-swiss-chard-pasta-57123#ixzz1b2WvYERp

1 lb swiss chard

1 tablespoon olive oil

2 garlic cloves, smashed

1/4 cup onion, chopped

2 large tomatoes, chopped

1/2 cup fat free sour cream or 1/2 cup plain yogurt

1/2 cup 2% low-fat milk

1/4 cup parmesan cheese

8 ounces fettuccine pasta, cooked according to pkg

salt and pepper

Wash swiss chard, cut into small pieces.

Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.

Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.

Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.

Swiss Chard Spanakopita Casserole from: http://www.myrecipes.com/recipe/swiss-chard-spanakopita-casserole-10000000554653/

Cooking spray

2 1/4 cups minced white onion

3/4 cup minced green onions

3 garlic cloves, minced

9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)

6 tablespoons chopped fresh parsley

3 tablespoons minced fresh mint

1 cup (4 ounces) crumbled feta cheese

1/2 cup (2 ounces) freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

3 large egg whites

10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.
Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

Crostata, Seckel Pear, Honey, Thyme, From:

http://www.anticiplate.com/desserts/crostata-seckel-pear-honey-thyme-27/#more-1541

2 1/2 cups all-purpose flour

1/4 cup plus 1 tablespoon sugar

1/2 tsp. Kosher salt

1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces

1/4 cup plus 3 tablespoons ice water

1 1/2 pounds seckel pears, each cored and cut into 8 wedges

5 teaspoons honey

1 teaspoon fresh lemon juice

1/4 teaspoon thyme leaves, plus small sprigs for garnish

1 egg beaten with 1 tablespoon of water

In a food processor, pulse the flour with the sugar and salt. Add the butter and pulse until it is the size of peas. Add the water; pulse until the dough comes together. Pat the dough into a disk, wrap in plastic and refrigerate for 30 minutes.

On a lightly floured surface, roll out the dough 1/8 inch thick. Cut out eight 5-inch rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.

Preheat the oven to 375°. Take out the dough to warm a bit. In a bowl, toss two-thirds of the pears with 3 teaspoons of the honey, the lemon juice, thyme leaves and a pinch of salt. Arrange the pears on the dough rounds, leaving a 1/2-inch border all around. Fold the edges over the pears and brush the dough with the egg wash. Chill for 30 minutes.

Bake the crostatas for 35 minutes, rotating halfway through baking, until the crusts are golden. Let stand for 10 minutes.

Gently toss the remaining pears with the remaining 2 teaspoons of honey. Transfer the crostatas to plates, top with the pears and thyme sprigs and serve.

Cooking with Horseradish:

http://homecooking.about.com/library/archive/blhorseradish.htm

http://allrecipes.com/Recipe/homemade-horseradish/detail.aspx

http://www.grit.com/Herbs/Horseradish-Recipes-and-Cultivation.aspx?page=2

Recipes of the Week–October 10th

2011-10-10T06:35:00.001-04:00

Radish Leaf Pesto from: http://chocolateandzucchini.com/archives/2009/05/radish_leaf_pesto.php

- 2 large handfuls of good-looking radish leaves, stems removed
- 30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
- 30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
- 1 clove garlic, germ removed, cut in four
- a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
- 2 tablespoons olive oil, plus more to get the consistency you like
- salt, pepper, ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. You will likely have to scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.)

Taste, adjust the seasoning, and pack into an airtight container (I use a recycled glass jar). Use within a few days (it will keep longer if you pour a thin layer of oil on the surface) or freeze.

Fried Tomatoes & Onions from: http://lifeandstyle.colincowie.com/recipe/fried-tomatoes-and-onions

2 tablespoons butter
2 tablespoons olive oil
3 medium onions, cut cross-wise into 5 slices each
4 large, firm tomatoes, cut cross-wise into 4 thick slices each
Salt and freshly ground pepper

Divide the butter and oil between 2 large skillets and place over medium-high heat to melt the butter.

Add half of the onions to each pan and cook the onions until browned. Add half the tomatoes to each pan and reduce the heat to medium. Cook the tomatoes about 7 minutes per side until the juices are released, turning carefully with a spatula.

Season with salt and pepper to taste then transfer to a serving platter. Serve hot.

Tomato Apple Drink ( Healthy Breakfast ) from: http://www.tarladalal.com/Tomato-Apple-Drink-%28-Healthy-Breakfast-%29-4685r

1/2 cup chopped apples
1 cup chopped tomatoes
1 tbsp honey
4 to 6 ice-cubes
Blanch the tomatoes in hot water 4 to 5 minutes.
Remove, peel,deseed and chop into pieces.

Add the apple and honey and blend in a blender with 3/4 cup of water till it is smooth. Do not strain.

Pour into 2 glasses and serve immediately.

Apple, Tomato and Tuna Salad from: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=294780

1 Can (6 oz) tuna, water packed, drained
1 small onion, diced
1 stalk celery, sliced
1 tsp. spicy brown mustard
2 T fat-free mayonnaise
1 Apple, cored and diced
4 C fresh romaine lettuce
2 Tomatoes, cut in wedges

In a medium mixing bowl, coombine tuna, onion, celery, mustard, mayonnaise, and apple. Mix well.

Divide lettuce and tomato wedges between two separate plates. Top with a portion of tuna mixture. Serve and enjoy!

Recipes of the Week–October 3rd

2011-10-03T06:29:00.001-04:00

Winter Squash Recipes: http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx

Sweet Dumpling Squash from: http://www.dreamydish.com/sweet-dumpling-squash

Preheat oven to 350ºF.

Cut the squash in half, and remove the seeds and extra bits with a spoon. Turn upside down, and poke some holes in the skin with a fork. Turn it back over, and place each half into a baking dish filled with an inch or so of water.

In each squash half, put the following ingredients, sprinkling spices on the top edge, too:

1 tablespoon pure maple syrup
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 tablespoon butter
1 teaspoon brown sugar

Bake uncovered on the middle oven rack for 40-45 minutes, or until tender. Each half enthusiastically serves 1!

Whole-Grain Spaghetti With Garlicky Kale and Tomatoes from: http://www.realsimple.com/food-recipes/browse-all-recipes/whole-grain-spaghetti-with-garlicky-kale-and-tomatoes-00000000051131/index.html

6 ounces whole-grain spaghetti
2 tablespoons olive oil
1 medium red onion, thinly sliced
2 cloves garlic, chopped
kosher salt and black pepper
1 bunch kale, thick stems removed and leaves torn into bite-size pieces (about 8 cups)
2 pints grape tomatoes, halved
1/3 cup chopped roasted almonds
1/4 cup grated pecorino (1 ounce), plus more for serving

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until beginning to brown, 4 to 5 minutes. Add the kale and cook, tossing frequently, until tender, 2 to 3 minutes. Add the tomatoes and cook, tossing frequently, until the tomatoes begin to soften, 1 to 2 minutes more.

Add the kale mixture, almonds, pecorino, and reserved cooking water to the pasta and toss to combine. Serve with additional pecorino.

Apple 'n' Pepper Sauté from: http://www.tasteofhome.com/Recipes/Apple--n--Pepper-Saute

3 medium sweet peppers, julienned
1 small red onion, sliced and separated into rings
1 medium apple, sliced
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
2 garlic cloves, minced
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil

In a large nonstick skillet, sauté the peppers, onion and apple in oil until crisp-tender. Stir in the soy sauce, garlic, rosemary and basil. Cook and stir until heated through. Yield: 6 servings.

Apple and sweet pepper coleslaw from: http://www.easymealrecipes.net/apple-and-sweet-pepper-coleslaw

1/3 cup plain fat free yogurt or fat free mayonnaise dressing or salad dressing
1/4 of a 0.4 ounce buttermilk ranch salad dressing mix (about 1 teaspoon)
1 teaspoon honey
2 cups shredded red or white cabbage
1 small red or green pepper, cut into thin strips (about 1/2 cup)
1 small apple, chopped
1 carrot, shredded
1/4 cup thinly sliced celery

For dressing, stir together the yogurt, dry dressing mix and honey. If desired, thin the mixture with a little water.

In a large bowl, combine the cabbage, pepper, apple, carrot and celery.

Pour the dressing over the salad mixture.

Toss the salad evenly and serve immediately.

Recipes of the Week–September 26th

2011-09-26T06:24:00.001-04:00

Winter Squash Recipes:
http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx

Sweet Onion Squares from: http://southernfood.about.com/od/vidaliaonions/r/bl50417g.htm
Sweet onion squares are baked with a biscuit mix crust and sour cream topping.

    3 tablespoons butter
    4 cups thinly sliced sweet onion
    2 teaspoons salt
    1/2 teaspoon ground black pepper
    packaged biscuit mix, about 3 1/4 cups
    1 cup milk
    1/2 cup sour cream
    1 egg, beaten
In a large skillet, melt butter over medium heat; add onions, salt, and pepper. Sauté until onion slices are tender and just beginning to turn golden. Heat oven to 425°.

In a large bowl, combine 3 cups of biscuit mix with 1 cup milk; stir with fork until blended. Beat vigorously until stiff and a bit sticky.

Dust a surface with more biscuit mix and knead dough until smooth. Roll out to a square about 1/2-inch thick. Fit dough into bottom of a well greased 8-inch square baking pan. Arrange drained onions over the dough. Fold sour cream into the beaten egg; spread over onions. Bake for 20 to 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean and top is lightly browned. Let cool in pan for 5 minutes then cut into 2-inch squares. Serve hot with butter. Makes about 16 squares.

Crisp Garlic Yukon Gold Potatoes from: http://homecooking.about.com/od/vegetablerecipes/r/blv235.htm
Try these easy baked gold potatoes with garlic from a famous New York restaurant.

   1/4 cup extra-virgin olive oil
    Salt and freshly ground pepper
    2 pounds small Yukon Gold potatoes, halved
    6 medium garlic cloves, thinly sliced
    2 Tablespoons finely chopped flat-leaf parsley

Preheat the oven to 400 F. Brush a baking sheet with 1 tablespoon of the oil and sprinkle with salt and pepper.

Arrange the gold potatoes on the baking sheet, cut side down, and bake for 45 minutes, or until crisp and golden brown. Transfer the potatoes to a bowl.

Heat the remaining 3 tablespoons of oil in a large skillet. Add the garlic and cook over moderately low heat, stirring, until crisp and lightly browned; do not let the garlic get too brown or it will be bitter.

Pour the garlic and oil over the potatoes, add the parsley and toss. Season with salt and pepper and serve at once.
Yield: 8 servings

Sauteed Chicken Breasts with Creamy Chive Sauce from: http://www.eatingwell.com/recipes/sauteed_chicken_breasts_with_creamy_chive_sauce.html

     4 boneless, skinless chicken breasts, (about 1 pound),
      trimmed of fat
    1 teaspoon kosher salt, divided
    1/4 cup plus 1 tablespoon all-purpose flour, divided
    3 teaspoons extra-virgin olive oil, divided
    2 large shallots, finely chopped
    1/2 cup dry white wine
    1 14-ounce can reduced-sodium chicken broth
    1/3 cup reduced-fat sour cream
    1 tablespoon Dijon mustard
    1/2 cup chopped chives, (about 1 bunch)
Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Season both sides of the chicken with 1/2 teaspoon salt. Place 1/4 cup flour in a shallow glass baking dish and dredge the chicken in it. Discard the excess flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, 1 to 2 minutes per side. Transfer to a plate, cover and keep warm.
Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add shallots and cook, stirring constantly and scraping up any browned bits, until golden brown, 1 to 2 minutes. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth and the remaining 1/2 teaspoon salt; bring to a boil, stirring often.
Return the chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through and no longer pink in the center, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

Recipes of the Week–September 19th

2011-09-20T17:09:00.001-04:00

Winter Squash Recipes:
http://allrecipes.com/Recipes/Fruits-and-Vegetables/Vegetables-N-Z/Squash/Winter-Squash/Top.aspx

Cooking Winter Squash from: http://allrecipes.com/HowTo/Winter-Squash-How-To-Cook-It/Detail.aspx

Baking Method
Cut smaller squash (like acorn squash) in half; scoop out the seeds. Place 2 teaspoons honey, brown sugar, or maple syrup and 1 tablespoon butter into their centers. Bake in a preheated 350 degrees F (175 degrees C) oven for about 30 minutes, or until easily pierced with a fork.
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Roasting Method
Cut in half and seed squash. Place the squash halves, cut-side up, on a rimmed baking sheet. Rub the flesh with softened butter or oil, season with salt and pepper and drizzle with brown sugar, maple syrup or orange juice. Flip the squash over and roast them for 40 to 45 minutes in a preheated 400 degrees F (200 degrees C) oven. Roast the squash until the skin is blistered, browned and the flesh tender. Insert a fork or knife under the skin to test that the flesh is tender. When the squash has cooled the skin should peel off easily.

Roasting squash helps to maintain squash's delicate flavor. Once roasted and cooled, there are a plethora of cooking options available. One option is to mash the squash and use it in any recipe calling for squash purée. Roasted squash freezes extremely well and reheats easily. Don't be afraid to roast several squash at once and freeze it for use during the holidays; it'll cut down on some of the cooking crunch come November and December!
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Boiling Method
Cut the squash in half and discard the seeds. Peel and cut the squash into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the squash is tender. Let the chunks cool, then purée the flesh in a food processor or mash. To use the purée in pies, pass it through a strainer or sieve to remove any fibers or chunks.
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Microwave Method
Cut the squash in half and discard seeds. Microwave on high for seven minutes per pound.

Peppers Roasted with Garlic, Basil and Tomatoes from: http://allrecipes.com/Recipe/peppers-roasted-with-garlic-basil-and-tomatoes/detail.aspx

olive oil-flavored cooking spray
1 green bell pepper, halved and seeded
1 red bell pepper, halved and seeded
1 yellow bell pepper, halved and seeded
1 pint cherry tomatoes, halved
1/2 cup chopped fresh basil
8 cloves garlic, thinly sliced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon herb vinegar, or to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish with olive oil flavored cooking spray.

2. Place the bell pepper halves open side up in the prepared baking dish. In a medium bowl, toss together the cherry tomatoes, basil and garlic. Fill each pepper half with a handful of this mixture. Season with salt and pepper. Cover the dish with aluminum foil.

3. Bake for 15 minutes in the preheated oven, then remove the aluminum foil, and continue baking for an additional 15 minutes. Remove from the oven, and sprinkle with herb vinegar. These are equally good served hot or cold.

Green Tomato Hash

Baked green tomato hash casserole is made with leftover meat, beef and potatoes.

2 cups leftover chopped beef
1 cup diced raw potatoes
2 tablespoons butter
1/2 cup diced green tomatoes
1/4 cup chopped onion
salt and pepper, to taste

Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour.
Serves 4.

Recipes of the Week–September 12th

2011-09-12T16:36:00.001-04:00

Endive Salad w/Hot Dressing
from: http://recipes.epicurean.com/recipe/12824/endive-salad-with-hot-dressing.html

    6 c. endive, torn in bite-size pieces
    1 onion, sliced (red onion preferred)
    5 slices bacon
    2 tbsp. flour
    3/4 c. water
    2 tbsp. vinegar
    1/2 tsp. sugar
    1 tsp. mustard
    Salt and pepper

Wash endive and tear in bite-size pieces; add sliced onion. Cook bacon in skillet until crisp. Remove bacon. Add flour to drippings and then add water, vinegar, sugar, and mustard. Stir until thickened. Crumble cooked bacon on endive mixture, add hot dressing and toss well.

Sweet pepper and onion confit
from: http://justbento.com/handbook/johbisai/sweet-pepper-and-onion-confit
This makes about 2 to 3 cups, depending on how long you cook it. You can scale up the quantities if you want to make a big amount, though that will increase the cooking time.

2 medium onions
3 to 4 large sweet peppers (mixing red, yellow and green oneswill make it quite colorful)
    2 large garlic cloves
    Salt (about 1/2 tsp.)
    2 Tbs. light olive oil or other fairly neutral oil
Slice the vegetables very thinly.
Heat up a large pan or heavy pot. (I usually make this in a 5 quart cast iron enamelled pot.) Put in the oil and the garlic. Add the vegetables. Sprinkle with some salt (the salt will help the vegetables exude moisture).
Cook over a medium low heat, stirring sometimes, for at least 10 minutes, up to about 30 minutes. The longer you cook it the the more intense and sweet and brown it gets. The shorter cooking time will yield a still crispy and nice vegetable sauté mix.
It keeps well covered in the refrigerator for about a week. You can freeze it too.
When you use it, you can add your cuisine-specific herb and flavorings if you like, though it’s tasty as it is.
Variation: Add a thinly sliced fennel bulb for a slightly aniseedy version.

Just a few ideas for use:
    Mixed with pasta
    Heat up and add some cold rice; stir-fry for a quick vegetable fried rice. (No added oil needed since there’s enough in the confit)
    As an omelette filling - great for a Spanish omelette or tortilla
    Wrap with rice paper
    On a sandwich (e.g. feta or fresh goats cheese, the confit, and some arugula on a crusty roll)

For those of you getting Par-Cel
Spinach & Par-Cel Salad

1 tablespoons minced shallot (about 1/2 large shallot)
Pinch of salt
1 tablespoons sherry vinegar
1 teaspoons grainy Dijon mustard
1/8 cup extra-virgin olive oil
2 cups baby spinach leaves, shredded to size you like for a salad
1cups arugula leaves
½ cup Par-Cel, chopped
1 semitart apple,
2 ounces Gorgonzola cheese, crumbled

Combine the shallots, salt & vinegar in a small bowl, and let stand about 10 minutes. Whisk in mustard and olive oil.

Combine spinach, arugula, and Par-Cel in a large bowl. Add apple and cheese. Dress salad with vinegar mixture, toss, and serve immediately.

Recipes of the Week–September 6th

2011-09-05T16:36:00.001-04:00

Cheese and Chicory Salad from: http://www.cookitsimply.com/recipe-0010-0o16017.html

4 oz cheddar cheese, cubed
2 large heads chicory, trimmed and coarsely chopped
1 green pepper, seeded and chopped
2 sticks celery, trimmed and chopped
4 oz radishes, trimmed and sliced
2 tbsp beef stock
salt and freshly ground pepper
6 tbsp vegetable oil
3 tbsp white wine vinegar
1 - 2 tsp soft brown sugar
1 small garlic clove, skinned and crushed
4 oz walnut halves

1. Put the cheese cubes in a salad bowl with the chicory. Add the pepper, celery and radishes and mix together.
2. Put the stock, seasonings, oil, vinegar, sugar and garlic into a screw-top jar and shake well to combine. Pour over the salad and stir in the walnuts.

Mustard Greens
A Few Quick Serving Ideas from WH Foods: www.whfoods.com/genpage.php?tname=foodspice&dbid=93
•    Young mustard greens make great additions to salads.
•    Serve healthy sautéed mustard greens with walnuts.
•    Adding chopped mustard greens to a pasta salad gives it a little kick. One of our favorite combinations is chopped tomatoes, pine nuts, goat cheese, pasta, and mustard greens tossed with a little olive oil.

Sautéed Greens with Pine Nuts and Raisins Recipe
From: http://simplyrecipes.com/recipes/sauteed_greens_with_pine_nuts_and_raisins/
•    1/4 cup pine nuts
•    2 Tbsp olive oil
•    4 garlic cloves, minced
•    1/4 cup golden raisins
•    1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
•    1/2 to 1 teaspoon red pepper flakes
•    Roughly 1/2 cup dry white wine or water
•    Salt and pepper to taste

Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Recipes of the Week–August 29th

2011-08-30T08:24:00.001-04:00

Sorry no recipes this week.

Recipes of the Week–August 22nd

2011-08-22T08:51:00.001-04:00

Fruited Cabbage Salad from: http://allrecipes.com/Recipe/Fruited-Cabbage-Salad/Detail.aspx

    4 cups shredded cabbage
    1 medium red apple, diced
    1 medium firm banana, sliced
    1/3 cup chopped pecans
    2 tablespoons raisins
    1/2 cup mayonnaise or salad dressing
    2 tablespoons milk
    2 tablespoons sugar
    1 tablespoon lemon juice
    salt to taste
In a bowl, combine the first five ingredients; set aside. In a jar with a tight-fitting lid, combine mayonnaise, milk, sugar, lemon juice and salt if desired; shake well. Pour over cabbage mixture and toss to coat.

Carolina Slaw from: http://southernfood.about.com/od/coleslawcabbagesalads/r/bl90612a.htm
This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
Ingredients:
    1 large head of cabbage, finely shredded
    1 medium bell pepper, finely chopped
    1 medium sweet onions, finely chopped
    2 carrots, grated

Dressing:
    1 cup sugar
    1 teaspoon salt
    2/3 cup vegetable oil
    1 teaspoon dry mustard
    1 teaspoon celery seed
    1 cup cider vinegar

Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.

Some ideas from the web for Fava Greens:
http://chowhound.chow.com/topics/283300 “Fava GREENS not beans”

Sauteed Greens from: http://www.tolayvalleyfarms.com/category/recipes
This recipe works great with any greens (Kale, Turnip greens, Fava Greens, or any leafy greens) If the greens have a large stalk remove it first.
Chop up:
    one bunch of greens
Heat in a frying pan:
    2tbsp of olive oil
    3tbsp of water (add more as necessary)
Add:
    Chopped Greens
    Salt & Pepper to taste
Cook until the greens are nice and tender then toss with:
    A little olive oil.
Also good with toasted sesame seeds or with oven roasted garlic squeezed in just before serving. Enjoy

Recipes of the Week–August 8th

2011-08-08T05:38:00.001-04:00

Grilled Pepper & Tomato Salad
from: http://kitchen-parade-veggieventure.blogspot.com/2009/08/grilled-pepper-tomato-salad.html

PEPPERS & TOMATOES
Peppers - a mix of bell peppers (red and green, say) and hot peppers (poblanos and serranos, jalapeños and Anaheim peppers)
Tomatoes - preferably something meaty like a Roma tomato

SALAD
Garlic & kosher salt
Onion - chopped into thin lengths
Red wine vinegar
Good olive oil
Plenty of kosher salt

PEPPERS & TOMATOES Trim the peppers and remove the seeds and membranes to discard. Cut into quarter or halves, press with the back of your hand to flatten. Grill the peppers and tomatoes skin-sides down until the skins blacken and blister all over. Leave the skins on (they provide great flavor) and let cool. (Stop here if prepping ahead.) Chop both the tomatoes and peppers into rough pieces, one-inch pieces or lengths for a side dish, or into tiny bites for a salsa.

SALAD Mash the garlic and salt into a paste by chopping the garlic as fine as possible with a knife, then mashing the pieces into the salt with the side of a knife; stir into the peppers and tomatoes and onions. (This way, says Laurie, "No one eats raw garlic and it sort of melts into the salad.") Gently splash with equivalent volumes of vinegar and olive oil. Now get salty -- stir in salt, tasting after each addition, it should taste a little salty so that later, when the juices flow from the peppers and tomatoes. If the peppers and tomatoes don't taste that good, it's likely because the dish needs more salt.

Mo Kwa (Fuzzy Squash) one of the more unusual veggies that we grow, these have a refreshing delicate flavor. Substitute them in any recipe that calls for summer squash or zucchini. You just have to make sure you either scrub them good to remove the fuzz or simply peel them. A great recipe from Carolyn Cope (who was one of our CSA coordinators in Hoboken prior to moving) is found at: http://www.seriouseats.com/recipes/2009/09/hairy-gourd-bread-fuzzy-squash-mo-qua-recipe.html
Another resource - http://www.ehow.com/how_8352663_eat-fuzzy-gourd.html#ixzz1UOFaBRM4

Butter & Sage Sauce from: http://www.foodnetwork.com/recipes/mario-batali/butter-and-sage-sauce-recipe/index.html

Pasta, of choice
        4 tablespoons butter
        8 sage leaves
        1/2 lemon, juiced
        1/4 cup grated Parmigiano-Reggiano

While your pasta cooks, melt butter in a 12 to 14-inch sauté pan and continue cooking until golden brown color ("noisette") appears in the thinnest liquid of the butter. Add sage leaves and remove from heat. Add lemon juice and set aside. Drain the pasta, but leaving some cooking water, and gently pour into sauté pan and return to heat. Add the cheese, toss to coat and serve immediately.

Lemon Sage Chicken Marinade from: http://homecooking.about.com/od/condimentrecipes/r/blcon116.htm

    8 whole garlic cloves
    1/2 cup olive oil
    1 Tablespoon honey
    2 teaspoons kosher salt
    1-1/2 teaspoons freshly ground black pepper
    Grated zest of 2 lemons (use a microplane)
    Juice of 2 lemons (about 1/2 cup)
    1/2 cup chopped fresh sage leaves
    6 (8-ounce) bone-in chicken breasts, skin on

Place garlic in a food processor and process to a puree. Add olive oil, honey, kosher salt, and pepper, processing to combine. Add lemon zest, lemon juice, and sage. Pulse a few times until sage is rough-cut.

Pour the marinade into a freezer zip-top bag. Add chicken breasts, seal, and toss to coat the pieces. Open the bag, squeeze out all the air so the chicken is covered, then seal again. Refrigerate at least 6 hours or overnight. Let sit at room temperature for 15 minutes before grilling or baking. Discard the used marinade.

Recipes of the Week–August 1st

2011-07-31T19:58:00.001-04:00

Great Green Bean Recipes can be found at: http://www.greenbeansnmore.com/green-bean-recipes.html

Stuffed Onion With Fava Greens from: http://reciperelay.com/stuffed-onions-fava-greens/

2 large white or yellow onions
1/2 cup roasted cashews
1/2 cup raisins
2 Tbs white wine
1 Tbs grapeseed oil
2 cups fava bean greens (substitute with spinach)
1/2 tsp salt
1 tsp curry powder
1/2 cup goat yogurt (optional)
2-3 slices toasted bread (I used garlic bread)
1/4 cup stock (veggie or chicken)

Cut tops of onions about 3/4 of an inch, cut bottoms just enough so that it can sit balanced on its own.
Core onions with a small spoon or melon baller, set remnants in a bowl for building your stuffing. The larger you can get your onion cavities the better. Try to get the sides down to two layers of onion.
Move cored onions to a oven safe pan and fill with 1/2 inch of water. Cover and bake at 450 degrees for 20-30 minutes.
While onions are cooking prepare stuffing by chopping remaining onion cores.
Add chopped onion to a fry pan with grapeseed oil, sauté over medium heat until translucent ~10 minutes.
Turn heat down and add white wine chopped cashews, raisins, curry powder and salt. Mix well and remove from heat.
Toast slices of bread. Chop bread and Fava bean greens into bite sized pieces.
In a medium bowl add bread, greens, and stock to onion mixture.
Remove onions form oven, drain liquid and let cool enough to handle. Spoon stuffing into soft onion cavities. Stuff until packed tight and overflowing. Turn oven heat down to 350 degrees and bake stuffed onions for 20 minutes. Remove from oven and top with a dollop of plain goat yogurt.

Jalapeño Poppers from: http://southernfood.about.com/od/jalapenochilerecipes/r/bl21220b.htm
Jalapeno peppers are stuffed with a cream cheese mixture then battered and deep fried to make delicious little appetizers.

•12 jalapeno peppers, sliced in half lengthwise, seeds removed
•8 ounces cream cheese, room temperature
•2 eggs, beaten
•2 tablespoons water
•dash salt
•1 cup plain dry breadcrumbs
•oil for deep frying

Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours. Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Chicken with Jalapeno Cheese Sauce from: http://southernfood.about.com/od/chickenbreastrecipes/r/bl30202c.htm
Chicken breasts are baked then served with homemade jalapeno cheese sauce and nacho chips.

•1/4 cup chopped green bell pepper
•2 jalapeno peppers, finely chopped
•1 large clove garlic, minced
•1 tablespoon canola oil
•4 boneless chicken breast halves
•2 tablespoons butter or margarine
•2 tablespoons flour
•1 1/2 cups milk
•1 cups shredded sharp Cheddar cheese, divided
•few drops hot pepper sauce, or to taste, or a dash of ground cayenne pepper
•1/4 teaspoon salt
Combine bell pepper, jalapeno pepper, garlic, and olive oil. Place chicken breasts in a shallow baking pan sprayed lightly with nonstick cooking spray; add pepper and oil mixture. Bake chicken at 350°, uncovered, 20 minutes.
While chicken bakes, melt butter or margarine in saucepan. Add flour and stir for 1 minute. Whisk in milk, stirring until sauce starts to thicken. Remove from heat; stir in Cheddar cheese, hot pepper sauce, salt, and pepper.
Pour sauce over chicken. Continue baking, uncovered, for 15 to 20 minutes longer, or until chicken is done and juices run clear. Remove chicken from oven; turn oven to broil. Return chicken to oven; broil just until lightly browned. Arrange on a serving platter with cheese sauce spooned over chicken breast halves. Garnish with jalapeno pepper rings and nacho chips, if desired.

Tomato and Basil Quiche from: http://allrecipes.com/Recipe/tomato-and-basil-quiche/detail.aspx

•    1 tablespoon olive oil
•    1 onion, sliced
•    2 tomatoes, peeled and sliced
•    2 tablespoons all-purpose flour
•    2 teaspoons dried basil
•    3 eggs, beaten
•    1/2 cup milk
•    salt and pepper to taste
•    1 (9 inch) unbaked deep dish pie crust
•    1 1/2 cups shredded Colby-Monterey Jack cheese, divided

Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes.
Meanwhile, heat olive oil in a large skillet over medium heat. Sauté onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then sauté 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper.
Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. Sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Recipes of the Week–July 25th

2011-07-24T20:15:00.001-04:00

Great Green Bean Recipes can be found at: http://www.greenbeansnmore.com/green-bean-recipes.html

Summer Squash and Green Beans Sauté http://www.greenbeansnmore.com/greenbeansummersquashrecipe.html
4 teaspoons canola oil
2 medium summer squash, sliced approx. 1/4" slices
1 1/2 cups green beans, ends trimmed, cut to desired length
1 1/2 cups halved cherry tomatoes
3 teaspoon minced fresh flat leaf parsley
2 tablespoons fresh lemon juice
1/2 teaspoon ground coriander
Salt & Pepper to taste

Place the oil in a large nonstick skillet that has been pre-heated to medium high.
Add the beans and squash and sauté for 3 minutes.
Add tomatoes and sauté 2 - 3 minutes longer, or until the squash is crisp but tender.
Remove from heat and sprinkle with parsley, lemon juice, coriander, salt and pepper. Toss to coat.

Lemon Green Bean & Celery Salad from: http://www.greenbeansnmore.com/bbq-k.html
1 1/2 lbs. Green beans, trimmed
1 Tablespoon extra virgin olive oil
1/4 Cup thinly sliced shallots
2 Cups diagonally sliced celery
3 Tablespoons lemon juice
1/3 Cup chopped parsley
2 Tablespoons grated lemon peel
Salt and Pepper to taste

Cook the green beans in lightly salted water for 5 to 7 minutes or until tender-crisp. Drain the beans and plunge into a bowl of ice water. Drain thoroughly, pat dry with paper towels.
Heat oil in large skillet over medium heat. Add shallots and celery; cook and stir 3 to 4 minutes.
Add green beans, lemon juice, parsley and lemon peel; toss to combine. Cook and stir 1 to 2 minutes or until beans are warm. Season with salt and pepper to taste. Serves 6

Italian Mushroom and Celery Salad from: http://www.nytimes.com/2008/11/10/health/nutrition/10recipehealth.html?ref=celery
Sliced very thin, celery adds a crunchy, herbal dimension to salads that you may not have known was missing. In one of my favorite Italian salads, celery is the main event, tossed together with shaved Parmesan, thinly sliced mushrooms and parsley in a lemony vinaigrette. This Italian salad may seem plain, but there’s something about the combination of textures and the tart and savory flavors that really works.

1/2 pound cremini or white button mushrooms, very thinly sliced
4 celery stalks, from the heart of the celery, very thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced chives
Salt and freshly ground pepper
1 1/2 tablespoons lemon juice, or 1 tablespoon lemon juice and 1/2 tablespoon (1 1/2 teaspoons) white wine vinegar or sherry vinegar
1/4 cup extra-virgin olive oil
2 ounces shaved Parmesan

1. Toss together the mushrooms, celery, parsley, and chives, and season with salt and pepper. Mix together the lemon juice (or lemon juice and vinegar) and olive oil, and toss with the vegetables. Just before serving, toss again with the Parmesan. Yield: Serves 4Advance Preparation: The salad can be assembled hours before tossing with the dressing and the Parmesan.

Lemongrass and Citrus Poached Salmon from: http://allrecipes.com/Recipe/Lemongrass-and-Citrus-Poached-Salmon/Detail.aspx

    2 1/2 pounds salmon fillet
    1 quart chicken stock
    1 quart orange juice
    2 cups white wine
    1 small yellow onion, chopped
    2 tablespoons minced garlic
    2 cups chopped lemon grass
    1 teaspoon salt
    1 teaspoon white pepper

Remove skin from salmon, then cut into desired portions.
In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

Steamed Lemon Grass Crab Legs from: http://allrecipes.com/recipe/steamed-lemon-grass-crab-legs/detail.aspx

       2 tablespoons vegetable oil
       3 cloves garlic clove, pressed
       1 (1 inch) piece fresh ginger root, crushed
       1 stalk lemon grass, crushed
       2 tablespoons fish sauce
       1 tablespoon oyster sauce
       salt and pepper to taste
       2 pounds frozen cooked Alaskan king crab legs, thawed

Heat the oil in a large pot over medium-high heat. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

Mango Lemongrass Lassi from: http://www.mistress-of-spices.com/2011/03/mango-lemongrass-lassi.html
Makes 2 lassis

1 stalk lemongrass, peeled, chopped into large pieces and bruised
1/2 cup water
1-2 teaspoons sugar (to taste)
2 cups chopped fresh mango (1 large mango or 2 small mangoes)
3/4 cup plain yogurt (try low-fat yogurt for a lighter version)
2-3 ice cubes

1. Combine the lemongrass pieces, water and sugar in a small saucepan. Bring to a boil over high heat and then reduce to low heat and simmer until the sugar dissolves and a syrup forms.
2. Remove the lemongrass sugar syrup from heat and cool down to room temperature at least. If you are able to make the syrup ahead of time, you can keep it in the fridge to get a nice cold syrup (this is ideal).
3. Combine the syrup and all the other ingredients in a blender, liquefying until the ice is crushed. Serve immediately...yum!

Recipes of the Week–July 18th

2011-07-18T05:00:00.001-04:00

Zucchini Pizza Casserole
from: http://www.tasteofhome.com/recipes/Zucchini-Pizza-Casserole

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.

Zucchini-Wrapped Scallops
from: http://www.tasteofhome.com/recipes/Zucchini-Wrapped-Scallops

2 tablespoons orange juice
1 tablespoon olive oil
1 teaspoon Caribbean jerk seasoning
1 teaspoon grated orange peel
1/8 teaspoon crushed red pepper flakes
1-1/2 pounds sea scallops (about 16)
2 medium zucchini

In a small bowl, combine the orange juice, oil, seasoning, orange peel and red pepper flakes; set aside 1 tablespoon for basting. Pour the remaining marinade into a large resealable plastic bag; add the scallops. Seal bag and turn to coat; refrigerate for 30 minutes.
Using a vegetable peeler or metal cheese slicer, cut zucchini into very thin lengthwise strips. Drain and discard marinade. Wrap a zucchini strip around each scallop. Secure by threading where the zucchini ends overlap onto metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until scallops are opaque, brushing once with reserved marinade. Yield: 4 servings.

Japanese Cucumber Salad
from: http://www.eatingwell.com/recipes/japanese_cucumber_salad.html

2 medium cucumbers, or 1 large English cucumber
1/4 cup rice vinegar
1 teaspoon sugar
1/4 teaspoon salt
2 tablespoons sesame seeds, toasted (see Tip)

Peel cucumbers to leave alternating green stripes. Slice the cucumbers in half lengthwise; scrape the seeds out with a spoon. Using a food processor or sharp knife, cut into very thin slices. Place in a double layer of paper towel and squeeze gently to remove any excess moisture.
Combine vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add the cucumbers and sesame seeds; toss well to combine. Serve immediately.
Tip: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

Basil and Gorgonzola Salsa
from: http://oldtips.blogspot.com/2009/08/friday-recipes-basil.html

2 cups tomatoes, seeded and finely chopped
1/2 cup finely chopped green pepper
1/2 cup diced red onion
1/2 cup grated gorgonzola cheese
1/4 cup snipped fresh basil
1/4 cup snipped fresh parsley
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt (or regular)

Combine ingredients. Cover and refrigerate until needed. You can substitute another type of blue veined cheese.

Recipes of the Week–July 11th

2011-07-10T06:57:00.001-04:00

Sweet & Savory Kale from: http://allrecipes.com/recipe/sweet-and-savory-kale/detail.aspx

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 tablespoon Dijon mustard
4 teaspoons white sugar
1 tablespoon cider vinegar
1 1/2 cups chicken broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds

Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and chicken stock, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.

Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes. Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.

Pistachio-Honey-glazed-Carrots from: https://secure.dinnertool.com/recipe/view/34353/Pistachio-Honey-glazed-Carrots

4 cups sliced carrots
1-1/2 tbsp oil or butter
1/3 cup shelled, chopped pistachios
2 tbsp honey
2 tbsp lemon juice
1 or 2 tbsp water
salt to taste
pepper to taste
dash of cinnamon

Steam carrots in a steamer over boiling water, covered, for 15 minutes or until just tender.

In a small skillet, heat oil and sauté pistachios for 3 to 5 minutes until lightly browned. Add honey, lemon juice, water and seasonings. Stir well to heat throughout. Toss steamed carrots with sautéed nuts until thoroughly coated. Serve hot.

Orange-Rosemary Mayonnaise from: http://homecooking.about.com/od/condimentrecipes/r/blcon97.htm

1 cup fresh orange juice
1/4 cup mayonnaise
1/4 cup sour cream
3/4 teaspoon finely chopped fresh rosemary or 1/4 teaspoon crumbled dried
Salt, to taste

Place the orange juice in a small saucepan over medium heat. Cook, swirling the pan, until the juice is reduced to a thick syrup, 10 to 12 minutes. You should have about 1-1/2 tablespoons.
Combine the mayonnaise and sour cream in a small bowl. Add the orange syrup, rosemary, and salt and stir well. Cover and refrigerate for 1 hour before serving.

Orange-Rosemary Vinaigrette f/http://homecooking.about.com/od/condimentrecipes/r/blcon96.htm
The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

1/4 cup mild olive oil
2 Tablespoons chicken broth, preferably homemade
2 Tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 cup thawed frozen orange juice concentrate
2 cloves garlic, minced
1/4 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 Tablespoon minced fresh rosemary leaves

Whisk olive oil, chicken broth, red wine vinegar, Dijon mustard, orange juice concentrate, garlic, salt, paprika, cayenne, pepper, and rosemary together in a small bowl, and set aside. Cover and refrigerate until needed.

Fried Zucchini Coins from: http://southernfood.about.com/od/zucchinirecipes/r/r80910c.htm
Serve these tasty zucchini coins with the easy sweet pepper dip or your own favorite dip. These make a good side dish or snack.

1 1/2 cups panko bread crumbs (Japanese-style bread crumbs)
1 cup fine dry bread crumbs, unseasoned
1 teaspoon dried leaf basil
1 cup fresh shredded Parmesan cheese, about 4 ozs
1 scant teaspoon salt
2 large eggs

***Sweet Pepper Dip***
1/3 cup mayonnaise
2 to 3 tablespoons sweet pepper relish

Slice the zucchini into 1/4-inch thick rounds.

Combine the panko and fine bread crumbs in a food processor or blender with the basil, cheese, and salt. Pulse 6 to 8 times to combine; pour into a large plate. Beat eggs in a small bowl. Add about 1/3 of the zucchini slices to the beaten eggs, then coat, one at a time, in the bread crumb mixture. Put on a plate and repeat with remaining zucchini slices.

Meanwhile heat oil in a deep fryer to 360°. Fry zucchini in small batches until golden brown. This will take about 1 to 2 minutes for each batch. Using a slotted metal spoon, remove the cooked zucchini to paper towels to drain. Repeat with remaining zucchini. Sprinkle lightly with salt and serve with Sweet Pepper Dip or your favorite.

Sweet Pepper Dip: Combine 1/3 cup mayonnaise with 2 to 3 tablespoons of sweet pepper relish. Serves 4.

Recipes of the Week–July 5th

2011-07-04T07:28:00.001-04:00

Roasted Beets and Sautéed Beet Greens
from: http://allrecipes.com/Recipe/roasted-beets-and-sauteed-beet-greens/detail.aspx
"This is a great way to use every part of the fresh beets you buy. You can get two delicious side dishes out of this one vegetable."

1 bunch beets with greens
1/4 cup olive oil, divided
2 cloves garlic, minced
2 tablespoons chopped onion (optional)
salt and pepper to taste
1 tablespoon red wine vinegar (optional)

Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Garlic Chive Pesto from: http://www.mariquita.com/recipes/garlic%20chives.html

1/2 cup chopped garlic chives
3 T walnuts
1 cup parsley
5-6 T olive oil
3 T grated parmesan Salt and Pepper
1 clove garlic

Put all ingredients except oil in food processor and blend. While machine is running add the oil and blend until desired consistency.

Mediterranean Rice-Stuffed Escarole
From: http://www.epicurious.com/recipes/food/views/Mediterranean-Rice-Stuffed-Escarole-241999

1 large head escarole (1 1/4 pound)
3/4 cup Arborio rice
1/2 cup pine nuts
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 garlic cloves, finely chopped
1 (12-ounce) jar roasted red peppers, rinsed and coarsely chopped
1/3 cup golden raisins
3 tablespoons chopped rinsed capers
1 large egg, lightly beaten
1 cup grated Parmigiano-Reggiano, divided

Preheat oven to 400°F with rack in upper third.
Quarter escarole lengthwise, leaving base attached, and rinse well. Cook in a medium pot of boiling salted water (2 tablespoons salt for 4 quarts water) 6 minutes. Drain and cool.
Meanwhile, bring 1 quart water to a boil with 1 1/2 teaspoons salt in a medium saucepan. Add rice and parboil, uncovered, 10 minutes (rice will not be tender). Reserve 1/2 cup cooking liquid, then drain rice in a sieve.
Cook pine nuts in 1/4 cup oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden, about 3 minutes. Add garlic and cook, stirring, until it begins to brown, about 1 minute. Add peppers, raisins, capers, 1/2 teaspoon pepper, and 1/4 teaspoon salt and cook, stirring occasionally, until raisins begin to plump, about 3 minutes. Remove from heat and add rice. Cool slightly, then stir in egg and 1/4 cup cheese.
Cut off and discard base from 1 escarole quarter, then gently spread leaves to create a 4-inch-wide area. With base end nearest you, place one fourth of rice mixture in center of bottom half of escarole. Fold base of leaves over rice, then fold in sides and roll up rice in escarole. Put, seam side down, in a 2-quart flameproof shallow baking dish, then repeat with remaining escarole and rice.
Drizzle with reserved cooking liquid and remaining tablespoon oil, then sprinkle with remaining 3/4 cup cheese. Cover tightly with foil and bake until rice is tender, about 30 minutes.
Remove foil and turn on broiler, then broil 4 to 6 inches from heat until cheese is browned, 4 to 7 minutes.

Parsley Salad from: http://www.foodnetwork.com/recipes/alton-brown/parsley-salad-recipe/index.html

4 ounces (about 2 quarts) Italian parsley
2 tablespoons fresh lemon juice
2 tablespoons lemon zest
6 tablespoons walnut oil
2 teaspoons dark sesame oil
1 teaspoon honey
Salt and freshly ground pepper
3 tablespoons toasted sesame seeds

Wash and dry the parsley. Pick the leaves, and set aside. Discard the stems.
In a large bowl, whisk together the lemon juice, zest, walnut oil, sesame oil, honey, and salt and pepper, to taste. Add the parsley and sesame seeds and toss to combine. Allow the salad to sit for at least 30 minutes before serving so that flavors meld.

Recipes of the Week - June 27th

2011-06-27T05:10:00.001-04:00

More Recipes are included in the Harvest Identifier Link for your weekly picks – see past listings for Fava Beans too!

Swiss Chard and Potato Frittata from: http://www.bigoven.com/recipe/161454/swiss-chard-and-potato-frittata

6 large Swiss chard leaves
1 tablespoon olive oil
1 medium Onion diced
1 clove Garlic minced
1 medium Boiling potato peeled and diced finely
6 large EGGS
1/4 cup Parmesan cheese grated
1/4 teaspoon Salt
Ground pepper
1 teaspoon Unsalted butter

Wash the Swiss chard and pat very dry. Cut off and discard the stems, then gather the leaves into a tight bundle and finely chop them.
Heat the oil in a 9- or 10-inch nonstick skillet over medium heat. Add the onion and garlic,
and saute until the onion turns golden, about 10 minutes. Mix in the potato and cover the pan.
Cook, shaking the pan occasionally, until the potato is tender and the onions are brown, about
10-15 minutes. Remove the cover and pile on the Swiss Chard. Cover again and cook tossing
occasionally, until the leaves are wilted, about 5 minutes. Scrape this mixture onto a plate and let cool. Wipe the pan clean.
Beat the eggs thoroughly in a large bowl. Beat in the cheese, salt, and pepper. Stir in the cooled vegetable mixture.
Melt the butter in the skillet over low heat and swirl it around to coat the sides of the
pan. Pour in the egg mixture. After about 5 minutes, when the edges begin to set, help the liquid
egg pour over the sides of the frittata by occasionally loosening the edges with a rubber spatula and tilting the pan. It should take about 15 minutes for the frittata to become almost completely set.
Preheat the broiler. When the frittata is about 80 percent cooked, slide it under the broiler for a minute or so, until the top is set. (If the handle of your pan isn't ovenproof, wrap a few layers of foil around it before placing it under the broiler.) Let the frittata cool 10 minutes before cutting it into wedges.

Swiss Chard with Lime from: http://www.bigoven.com/recipe/125819/swiss-chard-with-lime

1 ¾ lb Swiss chard or 1 ¼ lb fresh spinach

juice of 1 lime

4 tb Extra Virgin Olive Oil

Fine sea salt and freshly pepper

Prepare the chard or spinach. Tear the larger leaves apart and wash thoroughly. Chard leaves can be a bit gritty but, unlike spinach, will not wilt so readily in water.

Mix the lime juice with 3 tablespoons of olive oil and season with salt and pepper.

In a saucepan heat the remaining olive oil, add the chard and stir. Cover and allow to cook for 5 minutes over a medium heat, then remove the lid. The chard should be almost cooked, give it a stir and replace the lid for 1 minute more.

Just before serving, stir in the lime and oil, mixing well.

Spaghetti with Salmon and Sorrel (Or Spinach) from: www.bigoven.com/recipe/61520/spaghetti-with-salmon-and-sorrel-or-spinach

4 oz salmon Cooked and flaked

1 oz Fresh sorrel or spinach *

2 oz Broccoli florets

8 oz Fresh spaghetti

Lemon juice and butter

2 tb Grated Parmesan fresh

*Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavorings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese.

Fresh Sorrel Mayonnaise from: http://www.bigoven.com/recipe/87086/fresh-sorrel-mayonnaise

1/2 c Very fresh plain yogurt
1/2 c Low fat mayonnaise
1/2 lb Fresh sorrel; stems removed
1 tb Soy sauce
1 Garlic clove; finely chopped
1 ds Cayenne

In a food processor or blender, blend all ingredients together well. Yield: 1 1/2 cups. The author writes: "A wonderful sauce for fresh grilled salmon, halibut or sea bass."

Fresh Herb Vinaigrette from: http://www.bettycrocker.com/recipes/fresh-herb-vinaigrette/b93c145b-8c42-4308-a72f-3d66f7d36a06/?p=1

This homemade herb flavored vinaigrette is simple yet delicious - ready in just 10 minutes. Perfect to add a finishing touch to any salad!

1/2 cup olive or vegetable oil

3 tablespoons red or white wine vinegar

1 tablespoon chopped fresh herb leaves (such as basil, marjoram, oregano, rosemary, tarragon or thyme)

1 tablespoon chopped fresh parsley

1 medium green onion, finely chopped (1 tablespoon)

3/4 teaspoon salt

1/4 teaspoon pepper

In tightly covered container, shake all ingredients. Shake before serving. Store tightly covered in refrigerator.

Recipes of the Week - June 20th

2011-06-19T12:04:00.002-04:00

Braised Escarole with Garlic and Lemon adapted from: http://www.foodnetwork.com/recipes/tyler-florence/braised-escarole-with-garlic-and-lemon-recipe/index.html

    1 head escarole
    1/4 cup extra-virgin olive oil
    1 tablespoon unsalted butter
    4 garlic cloves, sliced *use 1-2 green garlic stalks minced instead
    1/2 teaspoon red pepper flakes
    2 bay leaves
    1/2 lemon, cut in thin slices
    2 cups water or chicken broth
    Pinch sugar
    Kosher salt and freshly ground black pepper

Break off the leaves of the escarole and wash them individually, taking care to remove any soil at the base of the stems. Shake the leaves dry, stack them up, and slice the escarole crosswise into ribbons about 1 1/2-inches wide.
Place a large deep skillet over medium heat and add the olive oil and butter. Toss in the garlic, red pepper flakes, bay leaves, and lemon slices; cook and stir for a couple of minutes, tossing to combine. Nestle the escarole into the pan and saute until it begins to wilt and shrink down, about 2 minutes. Sprinkle the escarole with a pinch of sugar and season with salt and pepper. Pour in the water and cover the pan. Simmer for 20 minutes until the escarole is tender.

Sunny Mint Tea
2 quarts of water
¼ cup wildflower honey
1 large lemon
1 bunch of fresh mint (save a few leaves for garnish)
Pour the water into a large glass container with a lid. Stir in honey until it dissolves. Zest the lemon and then add the lemon juice to the water. Hold your bunch of mint and twist & squeeze the leaves to slightly bruise them so the fragrance & oils will seep into your mixture. Immerse the bunch into the water and cover the container and place in direct sunlight for about 2 hours. Remove the mint, shark & serve over ice. Garnish with a mint sprig.
Mint Cooler from: http://allrecipes.com/recipe/mint-cooler/detail.aspx
    1/2 cup lightly packed fresh mint leaves
    2 cups lime cordial
    2 cups club soda
    4 slices lime
Reserve 4 mint leaves for garnish. Place the remaining mint leaves and lime cordial into the container of a blender, and process until mint is finely ground. Stir in the club soda. Serve in tall glasses over ice. Garnish with fresh mint leaves and lime slices.
Mint and Lemon Dressing - perfect over a summer salad
    1/3 cup olive oil
    2 tablespoons lemon juice
    2 1/2 tablespoons chopped fresh mint leaves

Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.

Shredded Carrot Salad from: http://allrecipes.com/recipe/shredded-carrot-salad/detail.aspx     4 cups shredded carrots
    1/2 cup raisins
    1 cup sweetened whipped cream

In a medium bowl, mix together the carrots and raisins. Fold in the whipped cream until evenly coated. Store in the refrigerator until serving.
Grilled Chicken with Mint and Baby Green Salad adapted from: http://www.wholeliving.com/recipe/grilled-chicken-with-mint-and-radish-salad?backto=true
    4 boneless, skinless chicken breast halves (8 ounces each), gently
          pounded to an even thickness
    1/4 cup extra-virgin olive oil, plus 1 teaspoon for drizzling
    1/4 cup lime juice (from 4 limes), plus 1 teaspoon for drizzling
    2 garlic cloves, minced ** use 1-2 stalks of Green Garlic minced instead
     3 cups tender baby greens
    1 cup fresh mint
    4 radishes, very thinly sliced
    1/4 teaspoon coarse salt
    Freshly ground pepper
    Lime wedges, for serving

Combine chicken, oil, lime juice, and garlic in a bowl. Refrigerate for 30 minutes. Preheat a grill or grill pan to high. Grill chicken until cooked through, about 4 minutes per side.
Combine greens, mint, and radishes. Sprinkle with salt, season with pepper, and drizzle with oil and lime juice. Serve with chicken and lime wedges.
Sesame Carrots from: http://www.food.com/recipe/sesame-carrots-21203
1 bunch of carrots, peeled
2 tablespoons oil
2 teaspoons sesame oil
2 tablespoons sesame seeds, tossed in a dry pan over a medium heat until golden
salt and pepper

Cut the carrots in 3 pieces, then each piece in half. Place in a baking tray and roll in the 2 tablespoons of oil. Cover and bake for 40 minutes in a moderate oven. Remove the cover and sprinkle over the sesame oil and season with salt and pepper to taste. Return
uncovered to the oven for 10 minutes. Serve sprinkled with the toasted sesame seeds.

Recipes of the Week - June 13th

2011-06-12T22:59:00.003-04:00

Farmer Sue’s Quick Rhubarb Sauce (great over chicken)

· 3 Stalks of Rhubarb

· Juice from ½ Lemon

· 2 Tablespoons of Honey

Cut the Rhubarb into ¼ - ½“ pieces and place in a small saucepan of water. Boil for about 5-7 minutes (you will notice the rhubarb breaking down). Drain. Then transfer the rhubarb to a blender, food processor or Magic Bullet and squirt in the juice from ½ lemon and add the 2 Tablespoons of Honey & blend. Return to the saucepan to heat & simmer for about another 5 minutes. This will make it more sauce like. Add more honey if you want a sweeter taste, but this combo provided a nice sauce for the chicken that had a bit of a zing, but not too tart! Enjoy! Farmer Rich used the left over Rhubarb sauce to make mushrooms and he added some hot pepper. It was EXCELLENT!!

More Rhubarb Recipes:

· http://www.rhubarbfestival.org/recipes.php

· http://www.plantea.com/rhubarb.htm

· http://www.rhubarbinfo.com/recipe-other.html#index_other_13

· http://www.recipetips.com/kitchen-tips/t--1373/rhubarb-preparation.asp

· http://www.theheartofnewengland.com/food/fish/salmon-rhubarb-sauce.html

Radish Chive Cheese Heart From: http://rootsofcompromise.org/?page_id=411

4 oz light cream cheese, softened

2 tbsp chopped fresh chives

1 tbsp finely minced radishes

1/4 tsp minced garlic or use a some minced green garlic

1 pinch pepper

2 radishes

Trace 3-inch (8 cm) wide heart onto waxed paper; turn paper over.

In small bowl, mash together cream cheese, chives, minced radish, garlic (if using) and pepper; spread on prepared heart and smooth top and side. Refrigerate until firm, about 1 hour. (Make-ahead: Cover with plastic wrap; refrigerate for up to 24 hours.)

Thinly slice radishes; press slices overlapping around side of heart. Transfer to serving plate.

Sauteed Radishes with Chives from: http://www.epicurious.com/recipes/food/views/Sauteed-Radishes-with-Chives-14990#ixzz1P6avhgsJ

1 bunch radishes (about 6)

1 tablespoon unsalted butter

2 tablespoons thinly sliced fresh chives

freshly ground black pepper to taste

Halve radishes lengthwise and thinly slice them.

In a heavy skillet heat butter over moderately high heat until foam subsides and sauté radishes, stirring, until radishes are crisp-tender, about 3 minutes. Stir in chives, pepper, and salt to taste.

White Bean and Garlic Green Dip adapted from NY Times Dining & Wine Section, June 2008

1/3 cup sliced garlic scapes (3 to 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 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Garlic Greens

Use in place of garlic cloves.

Chop the stems, stir fry.

Mince & add to salads.

Chop & puree for pesto sauce.

Dice & add to omelets & fritattas

Recipes of the Week - October 25th

2010-10-25T07:30:00.001-04:00

Sunchokes (Jerusalem Artichokes) "Sunchokes, of the sunflower family, are native to North America where the natives called them "sun roots" before European settlers arrived. Samuel Champlain, a French explorer found them in Cape Cod in 1605 and pronounced them similar in taste to artichokes. But why "Jerusalem artichokes"? They don't come from Jerusalem nor do they look like artichokes. There are a few theories: when first discovered people started calling them "girasole" (or flower that turns looking for the sun) which eventually became "Jerusalem". Another possibility is that as sunchokes became the staple food of the first European pilgrims in North American soil they named it as food for the "new Jerusalem". - from www.Localharvest.org

Sunchoke Latkes from: http://homecooking.about.com/od/vegetablerecipes/r/blv141.htm

Sunchokes (Jerusalem artichokes) are chopped and mixed with rice flour, flaxseed, and herbs, then fried into latkes. This is a delicious and healthful vegetarian side dish which may be served hot or cold.

•1 cup lukewarm soy milk, vegetable stock, or water

•1 Tablespoon olive oil

•1 Tablespoon active dry yeast

•4 cloves garlic, peeled

•1 teaspoon sweet paprika

•1 teaspoon dried marjoram, finely crumbled

•1/2 teaspoon Vege-Sal or 1/4 teaspoon salt, or to taste

•1/2 teaspoon freshly ground white or black pepper (1/4 teaspoon peppercorns), or to taste

•1 cup sunchokes (Jerusalem artichokes), coarsely chopped

•1-1/2 teaspoons lecithin granules

•1 cup plus 2 Tablespoons sweet brown rice flour or 1-1/4 pounds any other whole-grain flour

•1/2 cup arrowroot or kudzu

•2-1/2 Tablespoons freshly ground flaxseeds (1 Tablespoon seeds)

In a blender, combine the lukewarm soy milk, olive oil, yeast, garlic, paprika, marjoram, Vege-Sal, and pepper, and process until smooth.

Add the sunchokes (Jerusalem artichokes) and lecithin and process until the Jerusalem artichokes are very finely chopped.

Mix the flour, arrowroot, and ground flaxseeds together in a large bowl.

Cook the latkes on both sides on a hot, oiled griddle or frying pan until they are browned, 5 to 10 minutes on each side. (Peanut oil, which tolerates heating best, is the first choice, although you may also bake the latkes for 20 minutes on an oiled cookie sheet in a preheated 350º F oven.) Serve Sunchoke Latkes hot or cold.

Roasted Rainbow Carrots with Honey Mustard Glaze from: http://blogs.discovery.com/tlc-steamy-kitchen/2010/08/roasted-rainbow-carrots-with-honey-mustard-glaze.html

1 pound carrots, halved or quartered lengthwise
1 tablespoon olive oil
2 tablespoons honey
1 teaspoon grainy mustard
sea salt

Preheat oven to 400F. Lay the carrots on a baking sheet and drizzle with olive oil. Roast for 25-30 minutes (baby carrots should only take 20 minutes).

In a small bowl, whisk together the mustard and the honey. Microwave on low for 10 seconds just before drizzling on carrots.

Season the carrots with salt. Drizzle on the honey mustard glaze.

French Leek Pie from: http://allrecipes.com/Recipe/French-Leek-Pie/Detail.aspx

1 (9 inch) refrigerated pie crust

2 teaspoons butter

3 leeks, chopped 1 pinch salt and black pepper to taste

1 cup light cream

1 1/4 cups shredded Gruyere cheese

1. Preheat oven to 375 degrees F (190 degrees C).

2. Melt butter in a large saucepan over medium-low heat. Stir in leeks; cook, stirring occasionally, for about 10 minutes, or until soft. Season with salt and pepper. Reduce heat to low. Stir in cream and cheese, and warm through. Pour mixture into pie shell

3. Bake in preheated oven for 30 minutes, or until custard is set and golden on top. Allow to sit 10 minutes before cutting pie into wedges.

Potato-Leek Soup - http://pinchmysalt.com/2008/03/19/a-hearty-potato-leek-soup-recipe-for-the-last-days-of-winter/

http://www.foodnetwork.com/recipes/emeril-lagasse/potato-and-leek-soup-recipe2/index.html

Recipes of the Week - October 18th

2010-10-18T19:47:00.000-04:00

To Roast your garlic: Preheat oven to 375ºF. Peel the outer skin of the garlic only; leave garlic bulb whole. Slice 1/2-inch of the pointed end of the garlic bulbs. Pour 1/2 teaspoon olive oil over the top of each bulb and let it sink in between the cloves. Wait 2 minutes and then repeat with another 1/2 teaspoon olive oil over each garlic bulb.

Cover and bake 45 minutes to 1 hour or until cloves are browned at the exposed end and soft throughout. Remove from oven.

Allow garlic to cool and remove cloves from head as needed. Garlic may be stored in a tightly covered container in the refrigerator for several days. To puree, crush garlic cloves with the flat of a knife.

To serve, spread baguette bread with cream cheese, squeeze clove onto the bread, and spread.

Bittersweet & Nutty Mixed Greens from: http://straightfromthefarm.net/2007/10/22/bittersweet-greens/
1 bunch of mustard greens

2 baby leeks

1 baby bok choy

1 garlic clove, thinly sliced

1 T. extra virgin olive oil

1 T. soy sauce

sea salt and freshly ground pepper

2 small firm apples

1 T. butter

1 T. raw sugar

pinch of cinnamon

1/2 c. pine nuts

Wash and dry apples. Cut out core and dice into 1/2 inch cubes. Melt butter in a medium skillet and add apples. Sprinkle with raw sugar and cook over medium low heat until soft and somewhat caramelized/browned. Remove from heat and set aside on your serving dish.

Toast pine nuts on a small baking sheet in a 350 degree oven for 5-7 minutes until golden.

Wash greens, leeks and bok choy thoroughly. Cut off any tough stems on the greens, roots and tough green tops of the leeks, and base of the baby bok choy. Cut everything into one inch wide strips. Using the same skillet as before, heat olive oil over medium high heat and saute garlic slices until golden. Add chopped greens, leeks and bok choy, stirring constantly until everything is noticeably wilted (about 90 seconds). Lower heat to low and stir in soy sauce. Continue to cook for another 2-3 minutes until greens are tender. Salt and pepper to taste.

Combine apples and pine nuts with the greens in the skillet. Toss well and serve immediately.

Individual Potato Tarts from: http://homecooking.about.com/od/vegetablerecipes/r/blv277.htm

Yukon gold potatoes are layered in puff pastry, topped with Parmesan cheese, and baked. It is important that the potato slices be very thin, so using a mandoline is highly recommended.

•1 (10-ounce) package Pepperidge Farm frozen puff pastry shells, thawed at room temperature

•3 medium Yukon gold potatoes or baking potatoes, peeled and thinly sliced (see Note)

•1 Tablespoon olive oil

•Salt and fresh-ground black pepper, to taste

•1/4 cup grated parmesan cheese

•1 egg, beaten

•1 Tablespoon milk

When puff pastry is soft enough to roll, place it on a lightly floured surface. Roll each piece of pastry into a 6-inch round. This can be done a day ahead. If done in advance, stack the pastry rounds with layers of plastic wrap between each. Place in a plastic bag and refrigerate.

The day you plan to serve, preheat oven to 400 degrees. Lightly grease 6 (1-cup) souffle cups or 6 (1-cup) muffin tins.

Place a pastry round in each cup and pat up the side of the cup.

Place gold potatoes in a mixing bowl with olive oil, salt, pepper, and Parmesan cheese. Toss to coat lightly.

Arrange potato slices in overlapping pattern on bottom of tart (if any liquid has accumulated in the bowl with the potato slices, be sure to drain slices before putting them into crusts). Continue layering potatoes until three quarters of each cup is full. Fold the pastry down over the potatoes in each cup.

Combine the egg and milk and use to brush top of pastry. Bake 45 minutes or until potatoes are tender. Remove from oven and use a fork or knife to lift each potato tart out of its cup.

Note: Use a mandolin to slice the potatoes if you have one. They need to be very thin.

Recipes of the Week - October 11th

2010-10-11T05:57:00.001-04:00

Green Tomato Breadfrom:http://cookingwithmichele.com/2009/06/green-tomato-bread/
1/2 cup canola oil

8 ounces nonfat yogurt, plain

3 large eggs

1 cup sugar

1 cup Splenda (or use all sugar)

2 cups green tomatoes, pureed, juice drained and discarded

2 cups all-purpose flour

1 cup whole wheat flour

1/2 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon ground nutmeg

1/8 teaspoon salt

1/2 teaspoon ground cloves

Preheat oven to 350 degrees. Grease and flour two loaf pans. Combine oil, yogurt, eggs, sugar, Splenda and green tomatoes in a large bowl and mix well. Sift together all purpose flour, baking powder, baking soda, and spices and add to wet ingredients along with the whole wheat flour. Stir together just until combined. Divide evenly between two prepared pans and bake just until a toothpick comes clean from the center of the bread, about 45 minutes. Let cool in pans, then remove. To retain moisture, wrap in plastic wrap and store in the refrigerator. May be frozen.

Turnips With Yellow Saucefrom: http://recipes.lovetoknow.com/wiki/Turnips_With_Yellow_Sauce_Recipe

Pare and dice turnips.

Cook in boiling water, slightly salted, until tender, drain and reserve the water as a base for the sauce.

Cream two teaspoons of butter and a dessertspoon of flour, beat in the yolks of two eggs, seasoning of pepper and salt, and pour on it a pint of the turnip water.

Cook for ten minutes, add the turnip dice, heat through thoroughly and serve in a hot dish.

Pan Fried Daikon Cake from: http://allrecipes.com/Recipe/Pan-Fried-Daikon-Cake/Detail.aspx

"These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat."

1 1/2 cups grated daikon radish

2 teaspoons salt

1 clove garlic, minced

1/2 red onion, chopped

1 egg, beaten

1/2 cup Italian seasoned bread crumbs

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

1/2 teaspoon chile-garlic sauce

1 1/2 cups vegetable oil for frying

Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.

Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.

Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

Acquasale (Sweet Pepper Sauce) from: http://recipeland.com/recipe/v/Acquasale-Sweet-Pepper-Sauce-2816

"A simple and delicious recipe that can be served with pasta, polenta or as a soup!"

3 tablespoons olive oil

1 medium red onion finely sliced

1/2 clove garlic finely minced

3 each sweet red bell peppers roasted, ribs, membranes and seeds removed and cut into 1/2 inch slices

2 medium tomatoes seeded and cut into chunks

1/4 teaspoon salt

1/4 cup bread crumbs optional, fresh

Warm the olive oil in a large heavy sauté pot. Add the red onion and sauté over a low heat until the onion becomes limp and translucent.

Add the garlic and sauté briefly. Stir in the pepper strips and sweat them over low heat for 20 to 25 minutes. Add the tomatoes, salt and cook another 2 to 3 minutes. Cool to room temperature.

Put the mixture in a food processor and pulse about 30 times. DO NOT PUREE. If it seems too moist, add the breadcrumbs.

Serve either as an antipasto, or as a main dish with pasta or polenta.

Or, add stock & serve as a soup.

Recipes of the Week - October 4th

2010-10-04T06:47:00.001-04:00

Sweet Pepper Pasta Toss with Kale from: http://allrecipes.com/Recipe/Sweet-Pepper-Pasta-Toss-with-Kale/Detail.aspx
1 (8 ounce) package uncooked farfalle

(bow tie) pasta

1 tablespoon olive oil

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup roughly chopped kale

4 cloves garlic, chopped

1 pinch dried basil

1 pinch ground cayenne pepper

salt and ground black pepper to taste

8 ounces feta cheese, crumbled

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 oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender.

3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve

Winter Squash Tips from: http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp

Winter squash are often cooked and eaten on their own simply with salt and butter added. They also go well with other seasonings, such as cinnamon, ginger, cloves, and allspice. Some winter squash are sweetened by adding brown sugar, maple syrup, and honey.

Winter squash can be added to soups, stews, curries, casseroles, and other dishes. They can be mixed with other vegetables and be used to replace sweet potatoes in most recipes. Winter squash are also used in pies, muffins, cakes, puddings, and other desserts.

Potato and Onion Soup from: http://allrecipes.com/Recipe/Potato-and-Onion-Soup/Detail.aspx

1/4 cup margarine

1 onion, thinly sliced

2 leeks

2 red potatoes, peeled and sliced

2 quarts water 1 tablespoon salt

1/4 cup margarine

1/2 cup heavy whipping cream

3 tablespoons chopped fresh chives

1. In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.

2. Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

Chamberlayne Chicken and Kale Stew from: http://allrecipes.com/Recipe/Chamberlayne-Chicken-and-Kale-Stew/Detail.aspx

3 1/2 cups chicken broth

1/2 cup vegetable broth

3/4 cup water

1 1/2 cups shredded cooked chicken

2 (15 ounce) cans cannellini beans,

drained and rinsed 5 small red potatoes, cubed

2 tablespoons ground black pepper

salt to taste

1 teaspoon oregano

1 teaspoon garlic powder

2 cups shredded kale

Combine the chicken broth, vegetable broth, water, chicken, cannellini beans, potatoes, pepper, salt, oregano, and garlic powder in a large pot; bring to a boil; reduce heat to medium-high and cook until the potatoes are fork-tender, about 15 minutes. Add the kale and cook another 5 minutes; serve.

Recipes of the Week - September 27th

2010-09-27T07:03:00.001-04:00

Beet, Apple & Tomato Salad Recipe

http://recipes.lovetoknow.com/wiki/Beet%2C_Apple_And_Tomato_Salad_Recipe
Proportions of ingredients to taste:

Beets, cooked, peeled, sliced

Apples, peeled, cored, diced

Tomatoes, sliced

Lettuce

Russian dressing

(To make Russian dressing: Mix 1 teaspoon of pepper, 2 teaspoons of mustard and 1 teaspoon of salt with 2 yolks of egg. Add½ tablespoon of vinegar. Add 1.5 cups of olive oil gradually, stirring constantly. As soon as the mixture thickens, thin it with a little more vinegar. Proceed until two tablespoons of vinegar, and all the 1.5 cups of oil are used. If the oil is added too rapidly, mayonnaise will curdle. Smoothness can be restored by taking the yolk of another egg and adding to it little by little. The curdled mixture. Mayonnaise should be stiff enough to hold its shape. Next add thick chili sauce)

1.Apple And Tomato Salad Recipe, On each plate place some leaves of lettuce.

2.Arrange in the center 1 layer of beets, 1 layer of tomatoes, and 1 layer of diced apples.

3.Cover with the Russian dressing.

Beets in Orange Butter Sauce
from: http://southernfood.about.com/od/beets/r/bl30609f.htm

Cooked beets are combined with an easy and flavorful orange butter sauce.

2 tablespoons sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1 cup orange juice

1/4 cup butter

2 cups sliced cooked beets
In a saucepan, combine sugar, cornstarch, and salt. Stir in orange juice. cook, stirring constantly, until thickened. Add butter and beets; heat

Romaine Hazelnut Salad
from: http://www.cdkitchen.com/recipes/print/8249,2216,s=4.html

1 Head romaine lettuce -- washed and trimmed
4 ounces Stilton cheese -- cut in wedges
2 ounces hazelnuts, dry-roasted -- coarsely chopped
2 large Apples -- cored and quartered
extra virgin olive oil -- to coat lightly
salt and pepper -- to taste
*** Dressing:***

1/4 cup Apple Juice -- Reduced In Saucepn
1/4 cup Apple Cider Vinegar
1 teaspoon Dry Mustard
2 tablespoons Mango Chutney
1/4 cup Basil And Dill (Combined) -- chopped
1 teaspoon fresh garlic -- chopped
salt and pepper -- to taste
1/2 cup extra virgin olive oil

For the Salad: Use only the tender inner leaves. Cut the cheese into 1 ounce wedges, or crumble. Toast the hazelnuts in a 300 F. degree until golden brown. Lightly chop. Cut apple wedges in thick slices and toss with a little olive oil seasoned with salt and freshly ground black pepper. Roast the apple slices in a 350 F. degree oven until warm, but still firm (about 20-30 minutes).
For The Dressing: Place the apple juice, vinegar, dry mustard, chutney and the chopped garlic in a food processor. Process until smooth. Add the olive oil slowly until incorporated. Fold the chopped herbs in at the last minute. Season to taste with salt and freshly ground black pepper.

Daikon Radish and Tuna Spaghetti
from: http://japanesefood.about.com/od/noodlessoup/r/tunaspagetti.htm

It's a simple Japanese-style spaghetti with tuna and daikon radishes.
1/4 lb spaghetti

3 inches daikon radishes

1 can of tuna

2 Tbsps soy sauce

2 tsp butter

1 tsp salt

Preparation:

Peel the daikon radish and grate it. Lightly drain the grated daikon and set aside. Boil lots of water in a large pot and add salt. Cook spaghetti in the boiling water, according to package directions and drain. Put butter over the spagetti and stir lightly. Serve paghetti on plates. Place grated daikon and tuna on top of the spaghetti. Pour soy sauce over the toppings just before eating.

Recipes of the Week - September 20th

2010-09-20T05:23:00.001-04:00

Chicken, Apple, and Cheese Casserole

"Outstanding! The combination of apples and Swiss cheese is lovely, and preparation is easy. Use Golden Delicious apples -- or any other variety firm enough to hold up when cooked." From: http://www.almanac.com/recipe/chicken-apple-and-cheese-casserole

•5 tablespoons butter or margarine, softened

•3 medium-size apples, halved, cored, and sliced (3 cups)

•2 large onions, thinly sliced (2 cups)

•3 whole chicken breasts, boned, skinned, and split

•1 teaspoon salt

•1/4 teaspoon pepper

•1/2 cup shredded Swiss cheese

•1/2 cup grated Parmesan cheese

•1/4 cup dry bread crumbs

•1/2 teaspoon dried thyme

•2 tablespoons brandy or apple cider

Preheat the oven to 350 degrees F. Coat a 2-quart baking dish with 1 tablespoon of the butter.

Melt the remaining 4 tablespoons butter in a large heavy skillet over medium heat. Add the apples and onions and sauté until the apples are tender, about 10 minutes. Spoon into the baking dish.

Rub the chicken with the salt and pepper and arrange over the apple-onion mixture. Combine the cheeses with the bread crumbs and thyme and sprinkle the mixture over the chicken. Drizzle the brandy over the cheese. Bake for 35 minutes or until the cheese is golden brown and the chicken is done.

Winter Squash Rolls from: http://allrecipes.com/Recipe/Winter-Squash-Rolls/Detail.aspx

· 1 1/2 cups cubed winter squash

· 1 cup scalded milk

· 2 (.25 ounce) packages active dry yeast

· 1/2 cup warm water (110 degrees F/45 degrees C)

· 6 cups all-purpose flour

· 1/2 cup white sugar

· 2 teaspoons salt

· 1/2 cup shortening

1.Preheat oven to 400 degrees F (200 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash.

2.In a small bowl, dissolve yeast in warm water. In a large bowl, combine 5 cups flour, sugar and salt. Stir in the yeast mixture, shortening, squash and milk. Mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3.Divide the dough into twelve equal pieces and form into rounds. Place the rounds in a lightly greased 13x9 inch baking pan. Cover with a damp cloth and let rise until doubled in volume, about 30 minutes.

4.Bake at 400 degrees F (200 degrees C) for 10 to 15 minutes or until golden brown.

Mustard Greens Recipe from:http://simplyrecipes.com/recipes/mustard_greens/

1/2 cup thinly sliced onions

2 cloves garlic, minced

1 Tbsp olive oil

1 pound mustard greens, washed and torn into large pieces

2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon dark sesame oil

1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.

2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Bruschetta with Shallots from: http://allrecipes.com/Recipe/Bruschetta-with-Shallots/Detail.aspx

12 roma (plum) tomatoes, chopped

1 tablespoon minced garlic

2 tablespoons minced shallots

1 cup chopped fresh basil leaves

1 teaspoon fresh lemon juice

salt to taste freshly ground black pepper to taste

1/3 cup extra virgin olive oil

3 cloves garlic, cut into slivers

1/4 cup extra virgin olive oil

1 (1 pound) loaf Italian bread, cut into 1/2

inch slices

1. In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.

2. Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.

3. Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.

Recipes of the Week - September 13th

2010-09-13T04:53:00.001-04:00

Overnight Chinese Daikon Radish Pickles from: http://allrecipes.com/Recipe/Overnight-Chinese-Daikon-Radish-Pickles/Detail.aspx

1 1/2 cups chopped daikon
3/4 teaspoon salt
1 tablespoon rice vinegar 1/4 teaspoon ground black pepper
1/4 teaspoon sesame oil (optional)

In a mixing bowl, toss daikon with salt. Cover, and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Drain and rinse daikon, removing as much salt as possible. Pat dry with a paper towel, and return to bowl. Stir in rice vinegar, black pepper and, if desired, sesame oil. Cover, and refrigerate at least 8 hours.

Lemony Cucumbers from: http://allrecipes.com/Recipe/Lemony-Cucumbers/Detail.aspx

2 cucumbers, sliced
1/4 cup white wine vinegar
2 tablespoons white sugar
2 teaspoons celery seed
1/8 teaspoon ground black pepper
3/4 teaspoon salt
2 tablespoons chopped onion
1 tablespoon lemon juice

In a mixing bowl, combine the cucumbers, vinegar, sugar, celery seed, pepper, salt, chopped onion and lemon juice. Toss, cover and chill for 4 hours.

Cooler Than A Cucumber Salad from: http://allrecipes.com/Recipe/Cooler-Than-A-Cucumber-Salad/Detail.aspx

1 large cucumber, peeled and cut into chunks
2 small cucumbers, peeled leaving stripes of skin and sliced
1 large heirloom tomato, seeded and diced
1/3 small onion, finely chopped
1/4 cup champagne vinegar
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons agave nectar, or more to taste
1 pinch sea salt, or to taste
freshly ground black pepper to taste

Place the cucumber chunks and slices in a large bowl with the tomato and onion. Whisk together the champagne vinegar, balsamic vinegar, olive oil, agave nectar, salt, and pepper in a small bowl until frothy. Pour dressing over the vegetables. Gently toss to coat. Cover and refrigerate for at least 1 hour before serving.

Scalloped Eggplant from: http://southernfood.about.com/od/eggplantcasserolerecipes/r/bl00810a.htm

1 medium eggplant, peeled and cubed (about 3 cups cubed)
1 tablespoon parsley, finely chopped
12 ounces grated Cheddar cheese -- reserve a few tablespoons for topping
2 eggs
1 medium onion, chopped
1 cup cracker crumbs
salt and pepper to taste
butter

Boil eggplant cubes until tender, about 5 to 10 minutes; drain well. In a lightly buttered baking dish, combine eggplant, parsley, the cheese (save a little out for topping), eggs, onion, and cracker crumbs. Sprinkle with remaining cheese, salt and pepper and dot with butter. Bake at 350° F. for about 25 minutes or until firm.
Serves 4.

Creamy Red Pepper Sauce from: http://southernfood.about.com/od/saucerecipes/r/bl40323n.htm
** use any of your sweet peppers in the delivery with this recipe**
A creamy sauce made with red bell peppers, serve with grilled chicken or fish.

3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon minced onion
2 large sweet red peppers, seeded and diced
1 tablespoon tomato paste
1/2 teaspoon dried leaf thyme
1/2 cup dry white wine
1 cup chicken broth
1 cup heavy cream
salt, to taste

Heat olive oil in a large saucepan. Add garlic and onion; sauté until tender. Add diced red peppers, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add white wine and bring to a boil. Boil for 1 minute. Add chicken broth; bring to a boil. Boil until sauce is reduced by almost half. Add heavy cream; simmer until reduced again by about half. Remove from heat; pour into blender container. Pureé until smooth. Season with salt, to taste, and put through a sieve to strain, if desired. Serve with grilled chicken, fish, or pork. Makes about 2 cups of sauce.

Recipes of the Week - September 6th

2010-09-06T21:14:00.001-04:00

Sweet Pepper Pasta Toss with Kale from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=102518&origin=detail&servings=4
1 (8 ounce) package uncooked farfalle
(bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled

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 oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. 3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.

Vegetarian Kale Soup from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=132785&origin=detail&servings=8

2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves
chopped
8 cups water
6 cubes vegetable bouillon (such as
Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans
(drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste

Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.

Eggplant and Tomato Packets from: http://allrecipes.com/Recipe/Eggplant-and-Tomato-Packets/Detail.aspx

1 eggplant, peeled and halved lengthwise
1 tomato, halved
1 pinch garlic salt
ground black pepper to taste
2 teaspoons olive oil
2 sheets heavy duty aluminum foil

Preheat an outdoor grill for medium heat.
Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets. Grill the packets until the eggplant and tomato are very tender, about 15 minutes.

Apple Salad from: http://www.applerecipes.us/apple-salad.html

5 medium red delicious apples.
½ cup of celery, sliced.
½ cup of chopped nuts.
½ cup of mayonnaise.
½ cup of raisins.
Juice of one lemon.
1 head of lettuce, cleaned (to serve on).

Core the apples and dice into half-inch cubes.
Sprinkle the apples with lemon juice.
Combine the apples, celery, nuts, mayonnaise, and raisins. Mix thoroughly.
Serve on lettuce leaves.

Recipes of the Week - August 30th

2010-08-30T08:15:00.001-04:00

Tendergreen Mustard Spinach Cottage Salad: adapted from: http://www.recipetips.com/recipe-cards/t--1552/cottage-spinach-salad.asp

¾ - 1 pound fresh tendergreen mustard spinach, washed and torn into bite size pieces

1 pound cottage cheese

1/2 cup pecans, chopped

1/2 cup sugar

3 tablespoons cider vinegar

1/2 cup sour cream or yogurt

3 teaspoons horseradish, or to taste

1/2 teaspoon dry mustard

1/2 teaspoon salt

Wash and dry the spinach leaves; then tear the spinach leaves into bite size pieces and place them in a large salad bowl.

Add the cottage cheese and toss.

In a small bowl, mix together the sugar, vinegar, sour cream, horseradish, dry mustard, and salt. Stir until well blended.

Pour the dressing over the top of the spinach and toss.

You may garnish the salad with the pecans for added flavor and texture.

Eggplant French Fries http://www.eggplantrecipes.net/EggplantRecipes/EggplantFrenchFries.htm

Eggplant sticks dredged in milk, eggs, flour and cornmeal. Fries are cooked in hot oil until golden brown, and served hot.

2 Medium Eggplants, peeled and sliced into 3/4-inch sticks, 4-inches long

Salt

1 cup Milk

2 Eggs

3/4 cup Flour

3/4 cup Self-Rising Cornmeal

½ teaspoon Salt

Vegetable or Canola Oil for deep frying

3 teaspoons Ranch Salad Dressing & Seasoning Mix

Ranch Dressing

Salt surfaces of eggplant sticks. Place eggplant in colander 30 minutes.

Rinse and pat dry with paper towels.

In medium bowl, mix milk and eggs until well blended.

In shallow bowl, combine flour, self-rising cornmeal, ½ teaspoon salt and seasoning mix.

Heat oil in frying pan on high heat.

Dredge eggplant fries in egg mixture and then dredge in cornmeal mix.

Carefully place fries in hot oil. Fry 3 minutes or until golden brown.

Drain on paper towels.

Serve hot with ranch dressing.

Zucchini Embraced Eggplant, Zucchini and Grilled Pepper Dice with Capers from: http://www.luculliandelights.com/2007/07/zucchini-embraced-eggplant-zucchini-and.html#ixzz0y5MeG8Vq

Rather large zucchini

Bell pepper

Eggplant

Garlic, optional

Salted capers

Chili pepper, optional

Salt

Olive oil

Put the salted capers in tepid water to soak.

Slice zucchinis lengthwise into thin slices. I did it by first dividing the zucchinis into halves and then carefully slicing these with a mandoline.

Braise the slices for a couple of minutes on each side in a little olive oil. Put them on kitchen towel paper to drip off any excess fat.

Grill the bell pepper, I did it over my gas rings but you can do it in the oven under the grill or in a normal non-stick pan, just cut the pepper into large flat pieces and press them down with a lid until the skin is burnt and easy to remove. (We did like that when we lived in a student flat in Sweden and only had a electric stove.) Remove the blackened skin and dice the bell pepper.

Dice the rest of the zucchini, the eggplant and sauté them in olive oil together with the garlic and chili pepper if you use that until golden.

Add the capers and bell peppers.

Form rings with the long zucchini slices and fill these up with the vegetables.

Serve.

You can serve this with rice or with whatever your body tolerates.

Recipes of the Week - August 23rd

2010-08-23T05:36:00.001-04:00

Roasted Eggplant Pasta From: http://closetcooking.blogspot.com/2010/02/roasted-eggplant-pasta.html

1 eggplant (cut into bite sized pieces)
1 handful salt
1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 onion (diced)
3 cloves garlic (chopped)
1/2 teaspoon red pepper flakes (optional)
1 (28 ounce) can diced tomatoes (I used roasted tomatoes)
1 green pepper (cut into bite sized pieces)
1 teaspoon oregano
1 teaspoon paprika
salt and pepper to taste
1/4 cup parsley (chopped)
1 pound pasta
1/4 cup feta (crumbled)

Toss the eggplant in the salt and let sit in a colander for 20-30 minutes. Rinse the salt off the eggplant and pat dry. Toss the eggplant in the oil, salt and pepper to coat. Arrange the eggplant in a single layer on a baking sheet. Bake in a preheated 400F oven until tender, about 20-30 minutes.
Heat the oil in a pan. Add the onions and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute. Add the eggplant, tomatoes, green pepper, oregano, paprika, salt and pepper and bring to a boil. Reduce the heat and simmer until the sauce starts to thicken, about 30-40 minutes.

Meanwhile start cooking the pasta as directed on the package, timed to finish when the sauce will be done. Stir in the parsley and remove from heat.
Serve the roasted eggplant sauce on the pasta and garnish with crumbled feta.

Golden Beets http://www.ehow.com/print/how_4920482_prepare-golden-beets.html

Scrub your beets and cut off the greens and save them.

Do NOT peel the beets. Wrap however many you are going to use in aluminum foil (all in the same packet) and bake at 425 degrees until tender - about 35 minutes.

While the beets are roasting, wash your greens - wrap them in a piece of paper towel and put in the refrigerator to stay crisp until the beets are done. Also, thinly slice at least one clove of garlic - set aside.

When beets have finished roasting, the skins should slip right off. Slice the beets when they have cooled enough to handle, then set aside.

In a large skillet or wok, heat a tablespoon or so of olive oil over med-high heat. Add your sliced garlic and saute a minute or so, until it starts to soften. Add your greens and saute until they are bright green and just wilted. Remove from heat.Add the sliced beets and toss with a couple shakes of Balsamic vinegar. Serve immediately

Spinach and Feta Quesadillasfrom: http://closetcooking.blogspot.com/2010/02/spinach-and-feta-quesadillas.html

1/2 cup spinach (steamed and squeezed to drain)

1 tablespoon herbs (chopped, I used mint, dill and parsley)

1 green onion (sliced)

1 handful feta (crumbled)

salt and pepper to taste

2 (8 inch) tortillas

2 handfuls kasseri or mozzarella or jack (grated)

Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.

Melt a touch of butter in a pan.

Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.

Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.

Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.)

Baked Blue Potato Chips from: http://laurarebeccaskitchen.blogspot.com/2008/10/baked-blue-potato-chips.html

Blue Potatoes (one makes a lot of chips, so choose accordingly)
Spray oil
Salt

Preheat the oven to 375-degrees F; spray two baking sheets lightly with some oil.
Slice the potatoes thinly, about 1/8-inch thick, using a mandoline and arrange them in one layer on the baking sheets. Spray slices lightly with the oil and bake 20-30 minutes or until they are golden throughout.
Transfer baked chips to a serving bowl, sprinkle with salt and enjoy.

Recipes of the Week - August 16th

2010-08-16T06:35:00.003-04:00

Stuffed Chard with Fresh Marinara http://www.foodnetwork.com/recipes/eating-well/stuffed-chard-with-fresh-marinara-recipe/index.html
Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the whole family. Make It a Meal: A side of whole-wheat spaghetti to soak up the sauce plus a glass of Syrah.

1 pound 90%-lean ground beef
1/2 cup plain dry breadcrumbs
2 medium shallots, minced, divided
1 1/2 teaspoons Italian seasoning, divided
1 teaspoon garlic powder
1/2 teaspoon freshly ground pepper, divided
8 large Swiss chard leaves, stems removed (see Tip)
1 14-ounce can reduced-sodium chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon crushed red pepper
1 28-ounce can crushed tomatoes
1/2 cup freshly shredded Parmesan cheese (optional)

Gently mix beef, breadcrumbs, 1 tablespoon shallot, 1/2 teaspoon Italian seasoning, garlic powder and 1/4 teaspoon pepper in a large bowl until just combined. Divide the mixture into 8 oblong 3-inch portions.
Overlap the two sides of a chard leaf where the stem was removed and place a portion of beef there. Tightly roll the chard around the beef. Place each roll, seam-side down, in a large nonstick skillet. Pour in broth, cover and bring to a boil over high heat. Reduce heat to a simmer; cook until an instant-read thermometer inserted into the center of a roll reads 165°F, 8 to 10 minutes. Discard any remaining broth.
Meanwhile, heat oil in a medium saucepan over medium heat. Add the remaining shallot, 1 teaspoon Italian seasoning, 1/4 teaspoon pepper and crushed red pepper. Cook, stirring often, until the shallot is soft, 1 to 2 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly reduced and thickened, about 8 minutes. Serve the chard rolls topped with sauce and Parmesan cheese, if desired.
Remove chard stems, including the widest section of the rib at the base of the leaf, by making narrow triangular cuts.

Eggplant Bruschette http://www.epicurious.com/recipes/food/views/Eggplant-Bruschette-233960

The eggplant and garlic in this recipe are roasted until they are so soft, they create a spread that nearly melts into the crisp slices of baguette.

1 baguette
4 tablespoons extra-virgin olive oil
1 1/2 garlic cloves, whole clove left unpeeled
1 small eggplant (1/2 lb)
1/2 teaspoon finely chopped fresh thyme
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon finely chopped fresh oregano
1/4 teaspoon coarse gray sea salt
1/8 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh flat-leaf parsley
2 tablespoons finely grated Parmigiano-Reggiano

Put oven rack in middle position and preheat oven to 375°F.
Cut off and discard 1 end of baguette, then cut 12 (1/4-inch-thick) crosswise slices from baguette (reserve remainder for another use). Lightly brush 1 side of each slice with some oil (about 1 tablespoon total) and arrange, oiled sides up, on a baking sheet. Toast until golden, 8 to 10 minutes. While toasts are still warm, rub oiled sides with cut side of garlic clove half, then transfer to a rack to cool. Reduce oven temperature to 350°F.
Halve eggplant lengthwise and make shallow 1/2-inch-long incisions all over cut sides with tip of a paring knife. Arrange eggplant, cut sides up (without crowding), in a shallow baking dish and add unpeeled garlic clove. Sprinkle thyme, rosemary, oregano, sea salt, and pepper over eggplant, then drizzle eggplant and garlic with 2 tablespoons oil.
Bake until garlic is very tender, 30 to 35 minutes, then transfer garlic to a cutting board and continue to bake eggplant until very tender, 20 to 25 minutes more. When garlic is cool enough to handle, squeeze flesh from peel onto cutting board.
Transfer eggplant to cutting board and let stand until cool enough to handle, about 15 minutes. Scrape out flesh with a spoon onto cutting board, discarding peel. Finely chop eggplant and garlic together and transfer to a bowl. Add parsley and remaining tablespoon oil, then stir until combined well. Season with sea salt and pepper to taste.
Top toasts with eggplant mixture and sprinkle with cheese.

Recipes of the Week - August 9th

2010-08-09T08:53:00.001-04:00

Celery Salad From: http://www.epicurious.com/recipes/food/views/Celery-Salad-109002

7 large celery ribs
1/4 cup water
1/4 cup loosely packed fresh flat-leaf parsley leaves
1/2 teaspoon salt
1 cup plus 1 tablespoon extra-virgin olive oil
2/3 cup diced (1/4 inch) firm white sandwich bread or baguette
1/4 teaspoon celery salt
1 teaspoon red-wine vinegar
1/8 teaspoon black pepper

Special equipment: a Japanese Benriner or other adjustable-blade slicer with julienne attachment

Accompaniment: soft crumbly goat cheese
Peel outer strings from 4 celery ribs with a paring knife. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings. Transfer julienned celery to a bowl and chill.

Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes. Remove from heat and add parsley, stirring until wilted. Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.

Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature. Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat. Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.

Adapt the following recipe to the greens you may be receiving in your delivery:

Mixed Greens and Peppers from: http://allrecipes.com/Recipe/Mixed-Greens-and-Peppers/Detail.aspx

1/4 cup olive oil
1 bunch lacinato kale, chopped
1 bunch green Swiss chard, chopped
1 bunch rainbow chard, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 leek, chopped
sea salt to taste
1/2 cup sweet and spicy stir-fry seasoning sauce

Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.

Baked Salmon With Tomatoes And Shallots http://www.grouprecipes.com/7821/baked-salmon-with-tomatoes-and-shallots.html/print

4 (5 oz) salmon filets
2 Teaspoons olive oil plus 2 tablespoons
Salt and Freshly Ground Pepper
3 chopped tomatoes or 1 (14 oz) can diced tomatoes drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Preheat oven to 400 degrees

Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.

Combine tomatoes, shallots, 2 tablespoons oil, lemon juice, oregano, thyme, salt, and pepper in a bowl, mixing well.

Place a salmon filet, oiled side down on a piece of foil. Spoon 1/4 of the tomato mixture on top of the salmon.

Wrap the foil around salmon, forming a square packet. Place the wrapped salmon on a baking sheet.

Repeat for the remaining 3 pieces.

Bake the salmon for about 25 mins until the salmon is just cooked through

Recipes of the Week - August 2nd

2010-08-01T20:16:00.001-04:00

Mashed Potatoes with Scallions adapted from: http://www.cooks.com/rec/doc/0,1950,150177-227198,00.html

1 lbs boiling potatoes
3-4 scallions
6 tbsp. butter
1/2 tsp. pepper
6 tbsp. milk
2 1/2 tsp. salt

Cut potatoes in chunks. Put in large pot with salted water to cover. Bring to a boil and cook until tender (about 25 minutes). Drain. Slice scallions, including the green tops. Melt butter in the pot used to cook the potatoes. Add scallions and cook over low heat until tender, about 5-10 minutes.

Peel potatoes and mash with 2 1/4 teaspoon salt and 1/2 teaspoon pepper and the milk. Stir into scallions and heat through. Taste for seasoning. Add salt and pepper as needed.

Buttermilk - Scallion Cornbread http://www.massrecipes.com/recipes/03/04/buttermilkscallioncornbre340747.html

3/4 cup flour
11/2 cups stone-ground (white or yellow) cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
11/4 cups buttermilk
3 tablespoons butter, melted
2 tablespoons honey
2 eggs
1/2 cup thinly sliced scallions

Preheat the oven to 400 degrees. Lightly coat a 9-inch round or square baking pan with cooking spray.
Lightly spoon the flour into measuring cups; level with a knife. Combine the flour, cornmeal, baking powder and salt in a large bowl.

Combine the buttermilk, melted butter, honey and eggs in a small bowl; whisk to mix well. Add the buttermilk mixture to the cornmeal mixture; stir just until combined. Add the sliced scallions and stir until mixed. Scrape the
batter into the prepared pan. Bake for 15 minutes or until either the edges are lightly browned or a wooden pick inserted in the center comes out clean. Remove the pan from the oven; serve warm.

Arugula, Fennel, and Orange Salad http://allrecipes.com//Recipe-Tools/Print/Recipe.aspx?RecipeID=174365&origin=detail&servings=6

1 tablespoon honey

1 tablespoon lemon juice

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup olive oil

1 bunch arugula

2 orange, peeled and segmented

1 bulb fennel bulb, thinly sliced

2 tablespoons sliced black olives

Whisk together the honey, lemon juice, salt, and pepper; slowly add the olive oil while continuing to whisk. 2. Place the arugula in the bottom of a salad bowl; scatter the orange segments, fennel slices, and olives over the arugula; drizzle the dressing over the salad to serve.

Heirloom Tomato Tart in a Parmesan Crust Recipe http://www.101cookbooks.com/archives/000283.html

Recipes of the Week - July 26th

2010-07-26T06:44:00.000-04:00

See last week's newsletter for more info on New Zealand spinach.

Braised Beet Greens http://www.recipetips.com/recipe-cards/t--2605/braised-beet-greens.asp

1 pound beet greens (beet tops)

1 small onion, chopped fine

1 tablespoon olive oil or butter

salt and pepper

flavorful vinegar

Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.

Serve warm, with a cruet of flavorful vinegar.

You can use your Beet Greens as you would Chard

Shaved Baby Beets With Greens http://www.realsimple.com/food-recipes/browse-all-recipes/shaved-baby-beets-with-greens-10000000523834/index.html

1 pound red and gold baby beets with greens attached

2 tablespoons olive oil

1 tablespoon fresh lemon juice

1/2 teaspoon kosher salt

1 cup chicken broth

1/2 cup balsamic vinegar

wedge of Parmesan

1. Cut off the beet greens and reserve. Scrub the beets. Using a mandoline or knife, cut the beets into paper-thin slices. Place them in a large bowl and toss with the oil, lemon juice, and salt. Set aside.

2. Trim the stems from the greens and discard. Wash the leaves. Bring the chicken broth to a boil in a skillet. Add the greens and blanch until wilted and cooked through, about 2 minutes. Drain.

3. Meanwhile, bring the vinegar to a boil in a small saucepan over medium heat. Reduce the heat and simmer until thickened, 3 to 4 minutes (makes about 1/4 cup). Set aside.

4. Divide the greens among 4 plates. Top them with the fresh beet salad and drizzle with the balsamic reduction. Garnish with Parmesan shavings.

Par-Cel - Looks like parsley - tastes like celery. Great in salads, soups & sauces.

See the Harvest Identifier posted on our website for more info

Spinach & Par-Cel Salad

Here is an adapted recipes you can use your NZ Spinach with the Par-Cel

1 tablespoons minced shallot (about 1/2 large shallot)

Pinch of salt

1 tablespoons sherry vinegar

1 teaspoons grainy Dijon mustard

1/8 cup extra-virgin olive oil

2 cups baby spinach leaves, shredded to size you like for a salad

1cups arugula leaves

½ cup Par-Cel, chopped

1 semitart apple,

2 ounces Gorgonzola cheese, crumbled

Combine the shallots, salt & vinegar in a small bowl, and let stand about 10 minutes. Whisk in mustard and olive oil.

Combine spinach, arugula, and Par-Cel in a large bowl. Add apple and cheese. Dress salad with vinegar mixture, toss, and serve immediately.

Recipes of the Week - July 19th

2010-07-19T06:37:00.000-04:00

New Zealand spinach was made famous by Captain Cook's when he discovered it on the coasts of New Zealand. It was cooked and eaten against scurvy. The well-known plant explorer Joseph Banks considered it a good salad green and took seeds to Kew Gardens in London. By the 1880's New Zealand spinach was promoted in seed catalogues and it spread to Europe and the North America where it was the only Australian food crop cultivated internationally, even though it was not known to have been eaten by the Aborigines. Its international popularity, however, waned. Recently, in Australia 'Warrigal greens' are now making a come back in 'bush tucker' restaurants. It may be eaten fresh in salads or cooked and is quite tasty! From: http://www.ussl.ars.usda.gov/pls/caliche/halophyte.query?k=Species&q=tetragonoides

Sichuan Wild Mushroom Sauté with New Zealand Spinach
http://appetiteforchina.com/recipes/sichuan-wild-mushroom-stir-fry-new-zealand-spinach
1 pound mixed mushrooms (shiitake, enoki, shimeji, oyster, crimini, trumpet, etc.)
2 tablespoons peanut or vegetable oil
3 cloves garlic, chopped
2 handfuls of New Zealand spinach
2 tablespoons Sichuan peppercorn, crushed with a mortar and pestle, or 1 tablespoon ground Sichuan pepper
2 tablespoons white rice wine
1 teaspoon red pepper flakes
Salt and pepper to taste

1. Slice mushrooms to roughly uniform in size. For example, if using large shiitakes, slice them to 1/2-inch thick pieces. Slice trumpet mushrooms into halves or quarters. If using enoki mushrooms, separate so they don't clump when cooking.
2. Heat oil over medium-high heat. Sauté the garlic and Sichuan peppercorn until aromatic, about 30 seconds. Add the mushrooms (except enoki) and sauté until they just begin to brown, about 3 minutes. Add the enoki and cook for another 2 minutes, or until all the mushrooms are tender.
3. Add the rice wine to lift all the nice brown mushroom bits from the bottom of the pan. Sprinkle in the red pepper flakes. Salt and pepper to taste. Add you New Zealand spinach and cook very briefly, about 30 seconds. Serve while hot.

Snapper Fillets with Capers and Pickled Lemon http://www.bbc.co.uk/dna/h2g2/A609761
400g fillets of snapper, or other sweet-fleshed fish such as tarakihi or bream
Light olive oil
1 cup fish stock
1tbsp capers (brined or salted)
Piece of pickled lemon skin, from a jar, or home-made using a Mediterranean recipe
Big bunch tender tips of New Zealand spinach (or regular)

Preheat the oven grill turned to a high heat.
Lightly oil or butter a baking dish and spread the fish fillets in a single layer.
Lightly brush with oil or butter. Sprinkle with salt.
Put the fish stock, rinsed capers (or pre-soaked if using salted capers) and chopped pickled lemon in a pot and simmer to reduce by half.
Put the spinach tips in a bowl and cover with boiling water. Drain after a minute or two.
Slide the baking dish of fish fillets under the grill and cook until barely opaque right through.
Remove from the heat and divide between two warmed plates.
Put the drained spinach in the sauce to imbibe the flavours, then put on the plates with the fish.
Pour the sauce over the top and serve.

Gazpacho with Roasted Peppers http://www.food.com/recipeprint.do?rid=35296
3 cups chopped seeded peeled tomatoes (about 1 1/2 pounds)
1/2 cup finely chopped red onions
3 large basil leaves 1 clove garlic
1 cup finely chopped peeled cucumbers
1 1/2 cups tomato juice
1/2 cup finely chopped roasted bell peppers
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
4 teaspoons chopped fresh flat-leaf parsley

Combine first 4 ingredients in a food processor; add 3/4 cup cucumber. Pulse 5 times or until coarsely pureed.
Combine the pureed tomato mixture, juice, and the next 6 ingredients (juice through black pepper); stir well.
Cover and refrigerate 3 hours or until chilled. Sprinkle with 1/4 cup cucumber and parsley.
Note: Store soup in refrigerator up to 2 days. Stir and sprinkle with parsley before serving.

Cool Cucumber Relish http://www.food.com/recipeprint.do?rid=236261

1 cucumbers
1 cup red onions
1/4 cup Italian vinaigrette dressing
2 tablespoons spicy brown mustard

Recipes of the Week - July 12th

2010-07-12T12:38:00.001-04:00

Swiss Chard Ravioli http://www.epicurious.com/recipes/food/views/Swiss-Chard-Ravioli-101627

1/4 cup water
1 pound Swiss chard, center spine and stems trimmed
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 large egg
1 garlic clove, minced
1 teaspoon chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon ground black pepper
64 gyoza (potsticker) wrappers* (from two 12-ounce packages)
1 large egg white, beaten to blend
3/4 cup (1 1/2 sticks) butter
1/4 cup chopped fresh sage
Additional freshly grated Parmesan cheese (optional)
*Gyoza wrappers can be found at Asian markets and in the refrigerator section of many supermarkets. If unavailable, substitute wonton wrappers and cut into 3 1/2-inch rounds.

Bring 1/4 cup water to boil in large pot. Add chard leaves. Cover; cook until tender but still bright green, stirring occasionally, about 3 minutes. Drain. Cool slightly. Squeeze dry. Chop chard finely. Transfer to large bowl. Mix in ricotta, 1/3 cup Parmesan cheese, egg, garlic, thyme, salt, rosemary and pepper.

Line baking sheet with foil or plastic wrap; sprinkle with flour. Place 1 gyoza wrapper on work surface. Brush surface of wrapper with some egg white. Spoon generous 1 teaspoon chard mixture into center of wrapper. Top with another wrapper. Press edges together to seal. Transfer to baking sheet. Repeat with remaining wrappers, egg white and chard mixture to make 32 ravioli total. (Can be made 8 hours ahead. Cover and chill.)

Melt butter in heavy small skillet over medium heat. Add sage; stir 1 minute. Season with salt and pepper. Remove from heat.

Working in batches, cook ravioli in large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer ravioli to large shallow bowl.

Pour sage butter over ravioli and toss. Serve, passing additional Parmesan cheese alongside, if desired.

Fresh Fruit Fennel Salad http://paganwiccan.about.com/od/lithacooking/r/Fennel_salad.htm

· 1 large fennel bulb
· 2 fresh oranges
· 1 Granny Smith apple
· 3 green onions
· 1/4 C. water
· 3 Tbs. balsamic vinegar
· 2 Tbs. olive oil
· 2 Tbs. honey mustard
· 1 Tbs. chopped fresh rosemary
· 1 garlic clove, minced

Shave the fennel into thin pieces (use a mandoline if you have one), and toss it into a bowl. Peel and divide the oranges, and chunk up the Granny Smith apples, dice the green onions, and add all these to the fennel.

Combine the water, balsamic vinegar, olive oil, honey mustard, rosemary and garlic in a bowl and whisk until blended. Drizzle over the fennel and fruit salad.

Chicken Salad with Peaches & Walnuts http://www.jerseypeaches.com/recipes_nj_peach_promotion_council.asp?Page_ID=1114

· Dressing
2 Tbsp. sesame seeds (toasted)
1Tbsp. of poppy seeds
2 Tbsp. white sugar
2 tsp. minced onion
1/4 tsp. paprika
1/4 Cup white wine vinegar
1/4 Cup cider vinegar
1/2 Cup vegetable oil

Combine all the ingredients and mix well before pouring over chicken.

· 2 Large fresh peaches
2 Cups chopped cooked chicken meat
1/2 Cup thinly spiced red onion
6 Cups mixed salad greens
1/2 Cup toasted walnuts, chopped

Chop 1 peach into 1/2-inch pieces. Place in large bowl. Add chicken and onion, toss with enough dressing to coat.
Add salad greens and walnuts to bowl and toss to coat. Mound salad on large plate; cut remaining peach into wedges and place on top to garnish.

Smoked Salmon Scramble http://recipes.sparkpeople.com/recipe-detail.asp?recipe=78942

Smoked Salmon, 4 oz
1 stem of fresh dill, chopped
Grade A Large Eggs, 4 serving
Fat Free Sour Cream, 2 tbsp
Laughing Cow Light Creamy Swiss Original Cheese, 1 wedge
Spinach, fresh, 1 cup
Salt and Pepper to taste

Heat fat free cooking spray in skillet. Add spinach and salmon. Cook until spinach is shiny and wilted, but still a little firm. Add dill.
While spinach is cooking, beat egg and cheese together until fluffy. Add salt and pepper to taste. Pour egg mixture over spinach and salmon. Stir frequently. Cook until eggs are desired firmness. Serve with a tablespoon of sour cream on each serving. (Makes 2 servings.)

Recipes of the Week - July 5th

2010-07-05T04:36:00.000-04:00

Beets & Greens http://allrecipes.com//Recipe/roasted-beets-and-sauteed-beet-greens/Detail.aspx
• 1 bunch beets with greens
• 1/4 cup olive oil, divided
• 2 cloves garlic, minced
• 2 tablespoons chopped onion (optional)
• salt and pepper to taste
• 1 tablespoon red wine vinegar (optional)
1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

Zucchini Patties http://www.grouprecipes.com/6737/zucchni-patties.html
• 2 cups grated zucchini shopping list
• 2 eggs, beaten shopping list
• 1/4 cup chopped onion shopping list
• 1/2 cup all-purpose flour shopping list
• 1/2 cup grated parmesan cheese shopping list
• salt to taste shopping list
• 2 tablespoons olive oil
In a medium bowl, combine the zucchini, eggs, onion, flour, parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Cooking with Basil - http://yardener.com/YardenersPlantHelper/FoodGardening/CulinaryHerbs/Basil/CookingWithBasil
Basil leaves can be used fresh in salads or included in many cooked dishes. Their flavor intensifies during cooking. Some cooks prefer to tear the leaves rather than chopping them when using them fresh. Perhaps the favorite use of basil is pesto, a basil sauce commonly used on pasta, baked potatoes or a variety of steamed vegetables.
Sauces and Basil - Basil enhances many sauces, but the most popular is the tomato sauce often used with spaghetti. Even a store bought sauce will jump off the plate with extra zing when a cup of chopped fresh basil is added just before serving.
Basil With Vegetables- Chop some fresh basil leaves and sprinkle them over zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, or spinach. Mix fresh basil with light cream cheese and use on baked potatoes.
Basil Vinegars - Make a basil vinegar by adding 6 to 12 leaves to warm white vinegar (cider or rice). The dark opal basil makes a very attractive as well as tasty vinegar. A few cloves of garlic can be added for a different combination. Use the vinegar in salad dressings.
Making Pesto - In a food processor or blender, combine 1 cup of fresh basil leaves, 3 tablespoons of pine nuts (substitute almonds or walnuts), 3 tablespoons of grated Parmesan cheese, and 2 or 3 cloves of garlic. Puree the mixture by slowly adding olive oil until a smooth paste is formed, about the consistency of molasses.
Pesto stores in the fridge for several weeks. Use two tablespoons per serving of pasta (great on linguine). Past coated with pesto and then chilled makes a spectacular pasta salad. Use one tablespoon of pesto over a baked potato or a piece of broiled fish. Dip good French bread in pesto to replace butter. Use Pesto to be the base coat of a homemade pizza. Drop one or two tablespoons of pesto in vegetable soup, beef stews, or in any other dish that needs some zing.
You can freeze individual meal sized amounts of pesto in ice cube trays for up to 3 or 4 months. do not include the garlic or the nuts in the frozen version, adding them later when it is thawed.
Sliced Tomato and Basil Salad - A dish to die for is very simple and exquisitely delicious. Slice a tomato still warm fresh picked from the garden and set out on platter. With a scissors snip bits of fresh basil over the slices as thickly as you desire. Add small chunks of fresh mozzarella cheese over the slices in an attractive manner (whatever that is), and then drizzle olive oil and a little balsamic vinegar over the whole gorgeous mess. Let sit for a half hour and serve with French bread and whatever else you have. Be careful, this salad is definitely addictive.

Milford Oyster House Shrimp & Peach Salad with Honey Mint Vinaigrette http://www.jerseypeaches.com/recipes_nj_peach_promotion_council.asp?Page_ID=1114
• 3 small or 2 large NJ peaches, peeled and diced
• 4 jumbo shrimp, cooked, chilled, and chopped
• 2 mint leaves, julienned
• 2 teaspoons NJ honey
• 1 teaspoon rice wine vinegar
• 1 tablespoon vegetable oil
• pinch of salt
Put mint leaves, honey, rice wine vinegar, and salt in a bowl. Whisk in vegetable oil. Add peaches and shrimp and stir.
Serve over mixed lettuce.

Recipes of the Week - June 28th

2010-06-28T04:44:00.001-04:00

Fava Beans (don't forget to refer to the Harvest Identifier for additional tips & recipes for the fava beans that have been posted on the blog over the past several years - just key in fava beans in the search box http://catalparidge-recipes.blogspot.com

Fresh Ricotta and Fava Bean Bruschetta http://www.epicurious.com/recipes/food/views/Fresh-Ricotta-and-Fava-Bean-Bruschetta-104925

• 1 1/2 cups shelled fresh fava beans (from about 1 1/2 pounds) or 1 1/2 cups frozen baby lima beans
• 8 4x3x1/2-inch slices country-style bread, cut in half crosswise
• 8 garlic cloves, cut in half crosswise
• 15 ounces fresh ricotta cheese or whole-milk ricotta cheese
• Extra-virgin olive oil
• 1/3 cup thinly sliced fresh basil

Cook fava beans or lima beans in medium saucepan of boiling salted water until just tender, about 1 1/2 minutes for fava beans or about 4 minutes for lima beans. Drain. Rinse under cold water; drain well. Peel fava beans if using; set aside. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 375°F. Arrange bread pieces on baking sheet; toast in oven until light golden, about 12 minutes. Rub 1 side of each bread piece with cut side of 1 garlic half, pressing firmly to release juices into bread. Top each bread piece with 1 heaping tablespoon ricotta cheese, then fava beans, dividing equally. Place 2 bread pieces on each of 8 plates. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Garnish with sliced basil and serve.

Left over mint from last week - why not try: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1173807
How to Cook Fava Beans: http://chefinyou.com/2009/05/how-to-cook-fava-beans/
Nine Ways to Use Fava Beans: http://www.seasonalchef.com/recipe0506b.htm
Fava Beans: A Little Spring On Your Plate http://www.npr.org/templates/story/story.php?storyId=9163283

Cabbage - we enjoy it by making Coleslaw http://allrecipes.com//Recipe/Angies-Dads-Best-Cabbage-Coleslaw/Detail.aspx

Scalloped Cabbage http://www.mom-mom.com/scalloped%20cabbage

• 2 cups crushed cornflakes cereal
1/4 cup butter, melted
1 (10-ounce) package shredded angel hair cabbage, or shred your own
1 large sweet onion, halved and thinly sliced
1/2 cup milk
1/2 cup mayonnaise
1 (10 1/2-ounce) can cream of celery soup, undiluted
1 cup (4 ounces) shredded sharp Cheddar cheese

Stir together cereal and butter; spoon half of cereal mixture into a lightly greased 11- x 7-inch baking dish. Top with cabbage and onion. Stir together milk, mayonnaise, and soup; pour over cabbage. Sprinkle with cheese and remaining cereal mixture.
Bake, covered, at 350° for 1 hour.

Rosemary Butter http://www.oldetimecooking.com/Recipes/rosemary_butter.htm
There's not much that doesn't get even better when smeared with this wonderful spread. Try a dab of this melted on steak or lamb chops, too. Enjoy!

• 2 to 3 cloves garlic, minced (use chopped garlic curls in place of the cloves)
1 Tbl fresh rosemary leaves, removed from the stem
1/2 tsp orange or lemon zest
1/4 tsp crushed red chili pepper
1 stick butter, softened

Combine all of the ingredients. Make a log by spreading the mixture across a length of waxed paper. Roll the log back and forth to make a smooth tube about 1 1/2 inches thick. Twist the ends and store in the refrigerator or wrap airtight and store in the freezer.

Rosemary Flatbread - http://smittenkitchen.com/2008/08/crisp-rosemary-flatbread/
Sun Brewed Rosemary Tea - http://www.razzledazzlerecipes.com/tea/sun-brewed-rosemary-tea.htm
Rosemary Storage Tips: http://homecooking.about.com/od/foodstorage/a/rosemarystorage.htm

Cilantro
Cilantro Lime Rice - http://www.cooking-mexican-recipes.com/cilantro-lime-rice.html
Cilantro Chicken http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1157819
Cilantro Lime Herb Butter http://simplyrecipes.com/recipes/cilantro_lime_herb_butter/

Recipes of the Week - June 21st

2010-06-21T05:51:00.001-04:00

Radish Top Soup - http://allrecipes.com/Recipe/Radish-Top-Soup/Detail.aspx

· 2 tablespoons butter

· 1 large onion, diced

· 2 medium potatoes, sliced

· 4 cups raw radish greens (may also use the Maruba Santoh greens)

· 4 cups chicken broth

· 1/3 cup heavy cream

· 5 radishes, sliced

Melt butter in a large saucepan over medium heat. Stir in the onion, and saute until tender. Mix in the potatoes and radish greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes. Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.
Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. Serve with radish slices.

Crispy Asian Radishes - http://www.fabulousfoods.com/recipes/article/550/17573

Radishes are one of our most underappreciated vegetables. This light healthy tasty snack recipe came to use from the American radish council.

• 1 1/2 cups radishes, cut in half

• 1 tablespoon rice vinegar

• 3/4 teaspoons salt

• 1/4 teaspoons black pepper

In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is hrefeased, about 30 minutes. Transfer radishes to a strainer, rinse and drain, removing as much salt as possible. Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil. Cover and refrigerate up to 24 hours.

Maruba Santoh -from our Recipes of the Week file June 19, 2006 http://catalparidge-recipes.blogspot.com/2006_06_01_archive.html
With Maruba you get two vegetables in one. The loose round vibrant chartreuse leaves provide a mild piquant mustardy flavor while the flat white stems impart a juicy crisp pac choi taste. (from Fedco Seed) Great in salad, stir fry & soups.

Sautéed Radishes with Greens

Never had cooked radishes before? They are delicious and easy to make and have a nice "bite"!

Wash & dry the radishes and then slice them thinly. Heat some olive oil in a skillet and add the radish slices and sauté over medium high heat, stirring constantly. Cook only for about 1-2 minutes. Add the radish greens and other greens (Maruba, kale or other oriental greens) at the end until wilted.

Chard Pasta Salad

(Use Beet Greens or Chard, depending on which is in your delivery)

·1 cup uncooked rotini type pasta
·1/2 bunch Beet greens or Chard , remove the stems & slice thinly
·1 red bell pepper, seeded and chopped
·1/4 cup vinaigrette salad dressing

Boil the pasta until tender (about 8 minutes) and then drain & rinse under cold water. In a medium-sized bowl, toss together the pasta, chard/beet greens & the chopped bell pepper. Pour the vinaigrette dressing sparingly until you reach your desired amount.

Mint Dip - http://www.indobase.com/recipes/details/mint-dip.php

• 1/2 cup Fresh Mint Leaves, finely chopped
• 1 cup Vinegar
• 2 tbsp White Sugar

Wash and chop mint leaves. Now, grind them in the grinder, while adding vinegar in small amount, for an aromatic flavor.Now, take a saucepan and heat rest of the vinegar on simmer flame.Put grinded leaves and sugar in it and let them cook for 20 minutes, on simmer flame. Stir it occasionally. Remove from flame and let it cool. Preserve it in the refrigerator.Shake gently before serving.

Mint Pesto http://www.apinchof.com/mint1072.html
This delightful dessert pesto is terrific with chocolate. Try it as a filling for sandwich cookies or mix some into chocolate sauce for ice cream or cake.

• 1/2 cup macadamia nuts
• 2 cups packed fresh mint leaves
• 1/3 cup honey
• 1 Tablespoon vanilla extract

In a food processor fitted with the steel blade, briefly chop the nuts before adding the remaining ingredients. Puree until reduced to a paste. If not using right away, transfer to a glass container, lay plastic wrap over the top so it is touching thus keeping air from penetrating the pesto. Store in refrigerator for up to a month.

Garlic Curls - sauté, mince & use just like garlic. A few go along way.

Recipes of the Week - June 14th

2010-06-13T20:43:00.001-04:00

Farmer Sue's Quick Rhubarb Sauce (I made this Saturday night to go with chicken)

• 3 Stalks of Rhubarb
• Juice from ½ Lemon
• 2 Tablespoons of Honey

Cut the Rhubarb into ¼ - ½" pieces and place in a small saucepan of water. Boil for about 5-7 minutes (you will notice the rhubarb breaking down). Drain. Then transfer the rhubarb to a blender, food processor or Magic Bullet and squirt in the juice from ½ lemon and add the 2 Tablespoons of Honey & blend. Return to the saucepan to heat & simmer for about another 5 minutes. This will make it more sauce like. Add more honey if you want a sweeter taste, but this combo provided a nice sauce for the chicken that had a bit of a zing, but not too tart! Enjoy! Farmer Rich used the left over Rhubarb sauce to make mushrooms on Sunday night and he added some hot pepper. It was EXCELLENT!!

Rhubarb Salsa http://www.rhubarbinfo.com/recipe-sauce.html#index_sauce_33
Blanch 2 cups finely diced rhubarb in boiling water for 10 seconds. Refresh under cold water. Combine with ½ cup each of sweet red peppers, sweet yellow peppers and cilantro. Stir in 3 finely chopped green onions and 1 or 2 minced chili peppers. Stir in 1 or 2 tablespoons fresh lime juice. Add brown sugar, salt and pepper to taste. Serve with chicken or fish.

For the Adults you may want to try Rhubarb Slush for an evening cocktail! http://www.recipetips.com/recipe-cards/t--4930/rhubarb-slush.asp

More Rhubarb Recipes:
• http://www.rhubarbfestival.org/recipes.php
• http://www.plantea.com/rhubarb.htm
• http://www.rhubarbinfo.com/recipe-other.html#index_other_13
• http://www.recipetips.com/kitchen-tips/t--1373/rhubarb-preparation.asp
• http://www.theheartofnewengland.com/food/fish/salmon-rhubarb-sauce.html

Grilled Romaine Lettuce http://www.discusscooking.com/forums/f38/grilled-romaine-lettuce-964.html - sometimes you may get tired of salads, as this time of year we deliver different lettuces, so try something different! Slice a head of romaine in half making sure stalk end stays intact - you don't want the lettuce to fall apart in leaves.
Take a large plate/platter and pour in a thin layer of olive oil and rub cut side of lettuce in it to coat. Then salt and pepper all the halves on the cut side. Place on grill and watch for a few grill marks - this should take maybe 3-5 minutes. You want the lettuce to get a few grill marks but not burned. Grilling brings out the best flavor in the lettuce. You can make a basic olive oil/balsamic dressing with oregano, salt, and pepper. Top lettuce with feta cheese, (or bleu if you prefer), roma tomatoes, sliced red onion, sliced cucumbers, drizzle with dressing and serve.
Once you have grilled the halves if you then want to cut them in half again to get 4 servings out of 1 head of romaine that is fine. We like to pretty much have our own half each and eat this as a meal with a small piece of salmon or grouper, bread, and a glass of wine.

Rosemary Carrots http://allrecipes.com/Recipe/Rosemary-Carrots/Detail.aspx

• 2 1/4 cups thinly sliced carrots
• 1/2 cup water
• 1 tablespoon snipped fresh or dried chives
• 1 tablespoon brown sugar
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon snipped fresh rosemary or pinch dried rosemary, crushed
• 1/8 teaspoon pepper

Place carrots and water in a saucepan; cover and cook over medium heat for 8-9 minutes or until crisp-tender. Drain, reserving 2 tablespoons cooking liquid. Transfer carrots to a serving bowl and keep warm.
In the same pan, combine chives, brown sugar, bouillon, rosemary, pepper and reserved cooking liquid. Bring to a boil; stir until bouillon is dissolved. Pour over the carrots and toss to coat.

Garlic Curls - sauté, mince & use just like garlic. A great way to get fresh garlic before the bulbs are harvested. These are harvested from the false flower stalk of hardneck varieties. A few go along way. Make a Basil-Garlic Curl Pesto! Just chop & mix with olive oil!
Mint-Garlic Green Pesto
1 cup parsley, chopped
1 cup mint leaves
2-4 garlic curls, chopped
1/4 cup virgin olive oil
1/4 cup vegetable oil
In food processor, process parsley, mint and garlic. Slowly add oils until emulsified. Serve at room temperature.

Green Garlic Dip: In a food processor or blender combine
2 cups of cream cheese & 4-6 Garlic Curls (chopped)
Add milk to the consistency you desire for dipping. Chill until ready to serve.

Recipes of the Week - June 7th

2010-06-07T01:44:00.001-04:00

Miso-Glazed Black Cod on Sunflower Sprouts from: http://www.epicurious.com/recipes/food/views/Miso-Glazed-Black-Cod-on-Sunflower-Sprouts-231285#ixzz0q7RAXNNZ

1/3 cup white miso (fermented soybean paste)
1/4 cup plus 1 teaspoon mirin (sweet Japanese rice wine)
3 tablespoons unseasoned rice vinegar, divided
2 tablespoons minced peeled fresh ginger
4 teaspoons toasted sesame oil (such as Asian), divided
4 6-ounce skinless black cod fillets
1/2 cup chopped green onions, divided
5 ounces sunflower sprouts

Whisk miso, 1/4 cup mirin, 2 tablespoons vinegar, ginger, and 2 teaspoons sesame oil in small bowl to blend. Place fish in 8x8x2-inch glass baking dish. Pour miso mixture over; turn to coat. Let stand 30 minutes at room temperature.

Preheat broiler. Line baking sheet with foil; brush with 1 teaspoon oil. Place fish on foil; pour marinade over fish. Broil until fish is cooked through and brown in spots, about 6 minutes.

Meanwhile, mix remaining 1 teaspoon mirin, 1 tablespoon vinegar, 1 teaspoon sesame oil, and 1/4 cup green onions in medium bowl. Add sunflower sprouts; toss to coat. Divide salad among 4 plates; top with fish and sprinkle with remaining green onions.

Lettuce Wraps: http://allrecipes.com/Recipe/Asian-Lettuce-Wraps-2/Detail.aspx

16 Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons minced pickled ginger
1 tablespoon rice wine vinegar
Asian chile pepper sauce (optional)
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often and reducing the heat to medium, if necessary. Drain, and set aside to cool. Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, hoisin sauce, ginger, vinegar, and chile pepper sauce to the onions, and stir. Stir in chopped water chestnuts, green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

Arrange lettuce leaves around the outer edge of a large serving platter, and pile meat mixture in the center. To serve, allow each person to spoon a portion of the meat into a lettuce leaf. Wrap the lettuce around the meat like a burrito, and enjoy!

Sauteed Swiss Chard with Onion adapted from: http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560

1 pound green Swiss chard 2 tablespoons olive oil
2 tablespoons unsalted butter
1 medium onion, halved lengthwise and thinly sliced
2-3 garlic green stalks, finely chopped

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

Garlic Greens

Use in place of garlic cloves.

Chop the stems, stir fry.

Mince & add to salads.

Chop & puree for pesto sauce.

Dice & add to omelets & fritattas.

Recipes of the Week - November 2nd

2009-11-02T06:39:00.001-05:00

Baked Delicata Squash http://www.bakespace.com/recipes/detail/Italian-Baked-Delicata-Squash/28247/
• 1 delicata squash
• 1/4 cup olive oil
• 1 tablespoon or so of Italian seasoning mix
Cut your squash in half, clean out seeds with a Spoon. Slice into 1/2 inch half circles.
Place olive oil and seasoning in buttom of a baking dish ,mix in squash stir to coat both sides.
Bake at 325 for 30 minutes or until golden brown on both sides. Turn over half way into baking.
This has a sweet meat and is good baked to go with any meat.

Potatoes & Chives http://www.dlife.com/diabetes/diabetic-recipes/New-Potatoes-with-Chives/r1915.html
• 1lb potatoes, fresh, medium, quartered
• 1tsp olive oil
• 1tbsp fresh chives, chopped
• 1/4tsp salt
• 1/8tsp black pepper
Place potatoes in a steamer basket over boiling water. Steam, covered, for seventeen minutes until potatoes are soft.
Transfer potatoes to a large serving bowl. Pour olive oil, chives, salt and pepper over the potatoes. Gently toss mixture together and serve hot.

Apple & Celery Salad http://recipes.lovetoknow.com/wiki/Apple_And_Celery_Salad_Recipe
• 2 cups diced apples
• 2 cups cut celery
• 1 cup cream salad dressing
To prepare the apples, peel and cut as nearly as possible into half-inch cubes.
Marinate the apples with a tablespoon of lemon juice.
Mix well in order to prevent discoloration.
Cut the celery quite finely and mix with the apples.
Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce

Onion Potato Gratin http://simplyrecipes.com/recipes/onion_potato_gratin/
• 1 1/2 pounds potatoes, peeled, cut into 1/4 inch thick slices
• 3/4 pound onions, thinly sliced
• 1 cup (packed) grated Gruyere cheese (about 4 oz)
• 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
• 2/3 cup whipping cream
Preheat oven to 400°F (unless preparing in advance).
Combine Yukon Gold potatoes and sliced onions in heavy large saucepan. Add enough water to cover. Bring water to boil. Reduce heat and simmer until potatoes are almost tender, about 3 minutes. Drain potato onion mixture well.
Arrange half of potato-onion mixture in 11x7 inch glass baking dish. Sprinkle with salt and pepper. Sprinkle mixture with 1/3 cup Gruyere cheese and then 2 Tbsp of Parmesan cheese.
Arrange remaining potato-onion mixture atop cheeses. Pour cream over. Sprinkle with salt and pepper. Sprinkle the remaining 2/3 cup of Gruyere and 6 Tbsp of Parmesan cheese. (Can be prepared 8 hours in advance. Cover and refrigerate.)
Bake gratin uncovered in 400°F oven until cream thickens, about 25 minutes. Remove from oven. Preheat broiler. Broil gratin until top is golden, about 2 minutes.

Recipes of the Week - October 26th

2009-10-26T07:21:00.001-04:00

Baked Celeriac (from Saturday night's dinner)
One celeriac root with top
Shredded cheese (any variety)

Wash & clean the celeriac root and cut into thin slices to make "chips". In a small rectangular pan, line the bottom of the pan with the wet celeraic top (it acts like a steaming agent and prevents them from sticking to the bottom). Take the hollow stems and dice like green onions. Place the root chips on top of the celeriac tops, sprinkle with the diced stems & top with shredded cheese. Bake at 325ºF for about 15 minutes. Tastes great!

Celeriac & Apple Mash http://fooddownunder.com/cgi-bin/search.cgi?q=celeriac
1 lrg Apple, peeled and quartered
1 lrg Celeriac, peeled and quartered
1 lrg Potato, peeled and quartered
3 tbl Double cream
1 oz Unsalted butter
Salt and ground black pepper

Boil the celeriac and potatoes in salted water until tender. In a separate saucepan, reduce the apple with a little water to a lumpy consistency.
Drain the celeriac and potatoes and mix with the apple. Pass through a vegetable moule and add the cream, butter and seasoning.

Couscous and Radish Salad http://fooddownunder.com/cgi-bin/recipe.cgi?r=76463

1 1/4 cup water
1 cup couscous
2 cup radishes quartered
1/2 cup parsley
1/3 cup mint
1/2 tsp lemon rind grated
1/4 tsp salt
1/8 tsp pepper
1/3 cup lemon juice
2 tbl water
1 tbl olive oil
1 x clove garlic crushed
2 tbl scallions thinly sliced

Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous.
Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.
Set aside.
Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous.
Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions.

Sunchokes - though not a large quantity in the delivery, best to clean & slice & put on top of salad, or mix in with any of your dishes.

Gourmet Spicy Onion Sorrel Stir-Fry http://www.recipezaar.com/Gourmet-Spicy-Onion-Sorrel-Stir-Fry-245117

1 bunch fresh sorrel leaf (leaves only, no stems)
1 onion (diced)
3/4 teaspoon salt
2 chili peppers (minced)
1 teaspoon olive oil

Fry onions in olive oil till translucent.
Add remaining ingredients and stir-fry on medium heat till sorrel leaves wilt (very fast <5 minutes).

Recipes of the Week - October 19th

2009-10-19T07:07:00.001-04:00

Apple Cheese Pancakes http://www.applerecipes.us/apple-and-cheese-pancakes.html
4 medium eggs, separated.
1 cup of cottage cheese.
1 cup of apples, grated coarsely.
¾ cup of flour.
1 tablespoon of honey.
1 tablespoon of chopped almonds.
1 teaspoon of lemon juice.
½ teaspoon of cinnamon.
Pinch of salt.

Mix all of the ingredients, except the egg whites, together.
Beat the egg whites, then fold in.
Spray a suitably sized skillet with cooking spray.
Heat the skillet.
Drop batter to form pancakes.
Brown the pancakes.
Serve.

Rosemary Biscuits http://allrecipes.com/Recipe/Rosemary-Biscuits/Detail.aspx
3 ounces reduced-fat cream cheese, cubed
1 3/4 cups reduced-fat biscuit/baking mix
1/2 cup fat-free milk

In a large bowl, cut cream cheese into biscuit mix until crumbly. Stir in milk and rosemary just until moistened. Turn dough onto a lightly floured surface; knead 10 times. Roll out into a 6-in. square. Cut into for 3-in. squares; cut each square diagonally in half. Place on a baking sheet coated with nonstick cooking spray. Bake at 400 degrees F for 10-12 minutes or until golden brown. Serve warm.

Tomato-Rosemay Pan Sauce http://allrecipes.com/Recipe/Tomato-Rosemary-Pan-Sauce/Detail.aspx

1/4 cup low-sodium canned chicken broth
1/4 cup dry vermouth or dry white wine
4 cups chopped tomatoes
1/2 teaspoon minced fresh rosemary
1 tablespoon butter

Combine broth, vermouth, tomatoes and rosemary in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in butter until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Squash Cornbread http://oldfashionedliving.com/wintersquash.html
1 cup cooked winter squash
1 egg
2 tsp. baking powder
1 tsp. salt
1/2 cup vegetable oil
3/4 cup yellow corn meal
Place squash in a blender or food processor. (You can also mash it as long as it's cooked well-this is great for leftovers) Beat the egg lightly and add to the squash in a large bowl. Add the other ingredients and mix lightly. Place the batter into a cast iron skillet or 9 inch square pan that has been coated with butter or margarine. Dot the batter with butter if you wish and bake at 350 degrees for 40 minutes.

Recipes of the Week - October 12th

2009-10-12T06:25:00.001-04:00

Butternut Squash Puff http://www.cooks.com/rec/doc/0,1950,156185-236194,00.html

3 c. cooked, mashed butternut squash
1/4 c. evaporated milk or light cream
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. black pepper
1 tbsp. sugar
1 tbsp. grated orange rind
1/2 tsp. grated lemon rind
2 tbsp. butter
2 eggs, beaten

Combine all ingredients and turn into a 1 quart buttered casserole. Place in a 9 inch square pan of hot water. Bake at 350 degrees for 40 to 50 minutes or until firm in the center. Serve with turkey or pork. Great for a holiday side dish.

Quinoa Pie with Butternut Squash http://www.marthastewart.com/recipe/quinoa-pie-with-butternut-squash

1 tablespoon extra-virgin olive oil
1 butternut squash (about 1 1/2 pounds), peeled, havled crosswise, and seeded
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
1 garlic clove, minced
1 cup quinoa
2 cups homemade or low-sodium store-bought vegetable stock
1 1/2 ounces Parmesan cheese, finely grated
1 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
Vegetable oil cooking spray

1.Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil. Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice. Place squash on sheets. Toss with 1 teaspoon oil; sprinkle with 12 sage leaves. Bake until tender and just golden, 15 to 20 minutes. Let cool completely. Keep oven on.
2.Heat remaining teaspoon oil in a medium saucepan over medium heat. Add onion and garlic. Cook, stirring, until translucent, 3 to 5 minutes. quinoa and stock; bring to a boil. Cover; reduce heat. Simmer until liquid has been absorbed, about 15 minutes. Remove from heat. Let stand, covered, 2 minutes.
3.Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.
4.Coat a 9-inch glass pie plate with cooking spray. Arrange 6 sage leaves face down in plate; top with squash rings. Press quinoa mixture on top.
5.Bake 20 minutes. Let cool 5 minutes, then invert onto a serving platter. Serve wedges warm or at room temperature.

Sauteed Radishes with Radish Greens http://seedtospoon.com/2009/06/05/sauteed-radishes-with-radish-greens/

1/4 cup butter
1 pound radishes, quartered
4 cups radish greens or arugula
2 tablespoons freshly squeezed lemon juice (about 1 small lemon)
Salt
Freshly ground black pepper

1. Melt the butter in a large skillet over medium heat. Add the radishes; cook, stirring constantly, until tender but still crisp, about 5 minutes depending on size. Transfer to a bowl to cool. Return the skillet to stove.
2. Put the greens or arugula in the skillet with the wash water still clinging to the leaves. Cook over medium heat, stirring constantly, just until wilting, 2 to 3 minutes.
3. Turn off the heat. Add the lemon juice and radishes to the skillet; stir until well combined. Season with salt and pepper to taste. Serve immediately.

Radish Mashed Potatoes http://kidscooking.about.com/od/sidedishes/r/radishmashedpot.htm

2 lbs. Russet or Yukon Gold potatoes
3-4 radishes
4 Tbsp. butter
1/2 cup milk
2 Tbsp. minced garlic
kosher salt and pepper to taste

1.Peel potatoes, and cut into 1/2-inch cubes. Place in a large saucepan.
2.Trim radishes, and chop into quarters. Add to potatoes in saucepan.
3.Cover with water completely. Bring to a boil.
4.Cook, uncovered, 15-20 minutes until vegetables are tender when pierced with a fork.
5.Drain, and return to saucepan. Add remaining ingredients. Mash with a potato masher.
6.Taste, and adjust seasonings.

Recipes of the Week - October 5th

2009-10-05T11:00:00.001-04:00

Baked Kale Chips http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Kale Salad from: http://www.fromsadtoraw.com/Recipes/WonderfulKaleSalad.htm

1 large bunch Kale finely chopped
2 c. carrots shredded
1 pint of grape tomatoes
1/2 c. soaked pine nuts
1 red onion cut into thin rings
juice of one lemon
1/4 c. cold pressed olive oil
crushed garlic (as desired)
sea salt, cayenne (to taste)

Mix all ingredients...set in fridge overnight. Enjoy!

Creative Homesteading Herbal Info Sheet - Stevia from:
http://www.creativehomesteading.com/articles/stevia_info_sheet.htm
Dried & powdered the leaves are used as a substitute for sugar. In theory one tablespoon of stevia or less is equivalent to about 1 cup sugar. Some people notice a slight after-taste, while others do not.
A liquid sweetener is made by pouring 1 quart of boiling water over 1 tablespoon dried leaves and leaving to infuse. Refrigerate and use within a few days or freeze for later.
To make a syrup, place 4 teaspoons dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate. A teaspoon of Vitamin C powder may be added to act as a preservative.
An extract can be made by combining 1 cup vodka with 3/4 cup fresh stevia leaves in a jar. Shake every day for 2 weeks, then filter through a coffee filter. Add a drop to beverages.
An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener.
Cooking Uses: Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar; 2 drops of liquid essence is equal to 1 teaspoon sugar.
Stevia is NOT a direct substitute for sugar. Use it as a flavoring, much the same way as you use vanilla.

Recipes of the Week - September 28th

2009-09-28T05:32:00.001-04:00

Squash Griddle Cakes http://www.recipetips.com/recipe-cards/t--1988/squash-griddle-cakes.asp

- 1 cup cooked squash
- 1 egg
- 1/4 cup flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon ginger
- 1 tablespoon melted butter or mild-flavored oil, plus more for the pan

These golden rounds are a tasty use for left-over squash. You could also use pumpkin or sweet
potatoes in place of squash.
Put all ingredients in the work bowl of a food processor and pulse a few times until well mixed and lump-free (or mix well by hand). Batter will be thick.
Heat lightly oiled griddle over medium heat. When hot, spoon batter onto griddle to make cakes about 2 1/2" in diameter. Cook until firm enough to turn, about 5 minutes. Adjust heat if necessary to prevent burning. Turn and cook other side about 5 minutes or until done.
Serve hot. Good with butter, yogurt, applesauce, cranberry sauce or syrup.

Vegetarian "Southern-style" Collard Greens http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_151061_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html

1 tablespoon olive oil
1 tablespoon butter
1/2 large onion, chopped
1 teaspoon red pepper flakes
1 clove garlic, finely chopped
1 pound collard greens, chopped
3 cups vegetable stock
2 tomatoes, seeded and chopped
Salt and freshly ground black pepper

In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.

Fresh Sweet Corn Cakes http://www.grouprecipes.com/62360/fresh-sweet-corn-cakes.html

4 thin slices bacon, diced
2 ears fresh sweet corn
1 or 2 jalapeno peppers (to your liking), cut in half and seeds removed, then diced finely
1 small sweet onion, diced (a good cup or so)
½ cup yellow cornmeal
1 or 2 tablespoons sugar (depending on how sweet you like your corn cakes)
1 teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon baking soda
a pinch or more of cayenne pepper (or to your taste)
5 tablespoons buttermilk
1 medium egg
4 ounces grated pepper jack cheese, or Mexican Blend grated cheese
Topping:
2 green onions, sliced (whites and part of the greens)
2 ounces crumbled Queso Fresco cheese
salsa, optional
guacamole, optional
sour cream, optional
Peanut oil (or whatever oil you prefer to fry in)

Fry diced bacon in a cast iron skillet (or any heavy skillet that doesn't have a non-stick coating…pans with non-stick coatings will tend to not give you the browning you want for this recipe).
Remove bacon from skillet and drain on paper toweling, leaving 2 tablespoons bacon grease in the pan.
Stand corn cobs on end in a deep bowl and use a very sharp knife to run down the sides of the corn, top to bottom, cutting the kernels from the cob; measure out 1 heaping cup of kernels (save any extra for another use).
In the hot bacon grease in the skillet, sauté the corn, diced jalapeno, and diced onion until onions turn golden, about 10 to 12 minutes; remove pan from heat and set aside.
In a mixing bowl, combine corn meal, sugar, baking powder, sea salt, baking soda and cayenne pepper.
In a small bowl, whisk together buttermilk and egg; gently stir into cornmeal mixture just until moistened.
Add bacon, sautéed veggies and grated cheese to batter, stirring only enough to incorporate all of the ingredients together.
Return cast iron skillet to medium/medium-high heat, and add oil to generously cover the bottom of the pan.
When oil is sizzling hot, drop the corn cakes into 4 "patties" in the skillet; fry for approximately 2 minutes, until well browned on bottom; flip corn cakes and fry an additional 2 minutes on the other side.
NOTE: It is very important to have a very hot oil when you fry the cakes - if the cakes linger too long in the pan to brown, they will become dry. The key is quick, HOT frying!
Serve immediately, topped with green onions, crumbled cheese, and any other optional toppings

Recipes of the Week - September 21st

2009-09-21T05:16:00.001-04:00

Butternut Squash Risotto http://find.myrecipes.com/recipes/recipefinder.dyn?action=printerFriendly&recipe_id=549790

2 cups water, divided
2 (14 1/4-ounce) cans low-salt beef broth
2 teaspoons olive oil
1/2 cup finely chopped yellow onion
3 cups (3/4-inch) cubed peeled butternut squash (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups Arborio rice or other short-grain rice
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
3 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley

Bring 1 1/2 cups water and broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.

Heat the oil in a Dutch oven over medium heat. Add onion; cook 8 minutes or until golden, stirring frequently. Add 1/2 cup water, squash, salt, and pepper; cook 10 minutes or until squash is tender and water has almost evaporated. Add rice; stir until combined. Stir in 1/2 cup broth mixture; cook until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total). Stir in cheese, butter, and parsley. Serve immediately.

Raw Peanuts from: http://www.vegparadise.com/highestperch43.html#Uses
Peanuts do not need to be cooked in order to be enjoyed. Simply eat them raw. Add them to salads whole or chop them and sprinkle the bits over your salads, raw soups, and even raw desserts. The flavor of raw peanuts is quite delicate compared to the more familiar taste of roasted peanuts.

Instead of tossing your peanut shells into the trash, be thrifty and crumble them into your houseplants to nourish the soil with minerals.

Roasting You can roast peanuts in the shell by spreading them on a shallow baking pan, one or two layers deep, and tucking them into a 350 degree oven for 25 to 30 minutes, turning them occasionally. Do a taste test after 25 minutes to check the flavor, and take care not to overdo them.

If you've shelled your peanuts and want to roast them, first remove the skins by blanching. Follow this easy method: Pop the peanuts into boiling water, turn off the heat, and leave them in the hot bath for about 3 minutes before draining off the water. The skins should slip off easily. Next, put them on paper towels and allow them to dry. At this point you can use them in cooking. If you want to roast your blanched peanuts, spread them out in a single layer on a baking sheet and roast at 350 for 15 to 20 minutes, turning them occasionally.

Raw peanuts provide a nutritious boost to vegetable stews and soups. For garnishing, chop roasted peanuts and sprinkle over salads, casseroles, stir fries, and desserts. Chopped peanuts offer diverse texture in cooked or dry cereals.

Recipes of the Week - September 14th

2009-09-14T05:03:00.001-04:00

EGGPLANT DIP (BABA GHANOUJ) RECIPE
(http://elise.com/recipes/archives/001483eggplant_dip_baba_ghanouj.php)
2 globe eggplants (about 2 lbs)
3 Tbsp extra virgin olive oil
2 Tbsp roasted tahini (sesame paste)
1 garlic clove, finely chopped
1/2 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
3/4 teaspoon salt
Cayenne pepper
1 Tbsp chopped cilantro

Preheat oven to 375°F. Cut the eggplant in half lengthwise and brush the cut sides lightly with olive oil. Place on a baking sheet, cut side down, and roast until very tender, about 35 minutes. Place the eggplant in a colander to drain and cool for 15 minutes, then scoop the flesh out of the skin.

Combine the eggplant, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne in the work bowl of a food processor. Pulse until the eggplant is somewhat smooth but retains some of its texture.

Allow the baba ghanouj to sit for an hour at room temperature, then season to taste with additional lemon juice, salt, and cayenne. Toss in cilantro and serve.

Serves four. Served traditionally with pita bread, and can also be served with crackers, toast, sliced baguette or celery.

Cucumber Lime Salsa (http://www.pepperfool.com/recipes/salsa/cuclime_salsa.html)

1 lg Cucumber, washed
1 Garlic clove, minced
2 tb Poblano chili pepper, diced
2 tb Red or yellow bell pepper, ;diced
1 tb Sweet onion, diced
1 tb Fresh cilantro, chopped
2 tb Lime juice
2 tb Olive oil
1 ts Lime zest, grated
1/4 ts Salt
1/4 ts Black pepper

Trim off cucumber ends and discard. Remove any large seeds. Chop unpeeled cucumber finely and place in mixing bowl. Add garlic, peppers, onion, and cilantro. Stir to combine. Stir in lime juice, olive oil, lime zest, and salt and pepper. Chill. Serve alongside grilled chicken or fish, with hot dogs, or with crumbled feta and roasted potatoes for a meatless meal. (Use your Cherry Bomb Peppers in place of the Poblano Chili)

Apple, Asian Pear, and Toasted Walnut Haroseth (http://www.epicurious.com/recipes/food/views/Apple-Asian-Pear-and-Toasted-Walnut-Haroseth-241884)
1 1/4 cups walnut halves
1 apple, peeled, cored, cut into 1/3-inch cubes
1 Asian pear, peeled, cored, cut into 1/3-inch cubes
3 tablespoons sweet Passover wine
2 tablespoons (or more) honey
1 teaspoon finely grated orange peel
3/4 teaspoon ground cinnamon
Chopped fresh mint

Stir walnuts in heavy small skillet over medium heat until lightly browned and fragrant, about 5 minutes. Cool and chop nuts; place in medium bowl. Add apple, pear, wine, 2 tablespoons honey, orange peel, and cinnamon. Stir to blend, adding more honey, if desired. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Toss to blend and drain before continuing. Sprinkle haroseth with mint; serve.

Recipes of the Week - September 7th

2009-09-07T20:11:00.001-04:00

Chinese Long Beans with Cracked Black Pepperhttp://www.foodandwine.com/recipes/chinese-long-beans-with-cracked-black-pepper

1 tablespoon vegetable oil

1/2 small onion, thinly sliced

1 pound Chinese long beans or green beans, cut into 3-inch lengths

1/2 medium red bell pepper, peeled with a vegetable peeler and cut into 1/3-inch dice

1/2 teaspoon sugar

1/4 cup water

2 tablespoons soy sauce

1 teaspoon cracked black pepper

Heat the oil in a large skillet. Add the onion and cook over moderately high heat, stirring occasionally, until lightly browned, about 3 minutes. Add the long beans and red pepper and stir-fry until the beans are slightly softened and browned in spots, about 5 minutes. Add the sugar and stir to coat. Add the water, cover and cook over moderately low heat until the water has evaporated and the beans are tender, about 5 minutes. Add the soy sauce and cracked pepper and cook for 1 minute. Transfer to a platter and serve.

Celery Victoria http://www.cdkitchen.com/recipes/recs/67/Celery-Victoria74659.shtml

1 bunch celery
1 can (10.5-oz size) beef broth condensed
1/2 cup vegetable oil
3 tablespoons cider vinegar
1 tablespoon water
1 tablespoon parsley minced fresh
1 teaspoon italian seasoning dried crushed
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon black pepper freshly ground
1 pimiento whole, cut in strips

Trim off root end of celery but do not separate ribs. Remove coarse outer ribs, reserving some leaves for garnish. Rinse celery bunch. Cut crosswise so bottom section is 6 inches long. Reserve top portion for another use.
Cut bottom section crosswise into six 1-inch portions. Securely tie the outside of each portion with string to hold it together. Place in a 12-inch skillet.
Add broth. Cover and bring to a boil over medium heat; cook for 15 minutes or until crisp-tender. Remove celery with a slotted spoon and place in a shallow dish.
Place oil, vinegar, water, parsley, Italian herb seasoning, garlic, salt, curry powder and pepper in a blender container; cover and blend until uniform. Pour over celery. Cover and chill for 3 hours, turning celery several times.
To serve, drain celery and place on individual serving plates. Remove string and garnish with pimiento and celery leaves.

Volcanoed Potatoes http://www.cooks.com/rec/view/0,1721,150170-248198,00.html

3 c. mashed potatoes

1/2 c. milk

1/2 c. whipping cream

1/2 c. shredded cheese

Preheat oven to 350 degrees. Mix together mashed potatoes and milk to make fluffy. Pile in buttered 8 inch round baking dish, mounding to shape like a volcano, with a crater in center top. Fold together 1/2 cup whipping cream beaten thick 1/2 cup shredded cheese. Pour mixture over potatoes. Bake at 350 degrees about 20 minutes or until lightly brown.

Recipes of the Week - August 31st

2009-08-31T07:04:00.001-04:00

Carrot Burgers http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=72865&servings=12
2 cups shredded carrots
2 eggs
1/2 cup mayonnaise
1 medium onion, minced
2 tablespoons olive oil 1 clove garlic, chopped
salt and pepper to taste
3 cups soft bread crumbs (online recipe calls for 6 cups, but that is too much)
4 cups whole wheat flake cereal, crumbled

1. Preheat the oven to 375 degrees F (190 degrees C). Place carrots into a bowl, cover, and heat in the microwave until tender, 2 to 3 minutes.
2. In a large bowl, stir together the eggs, mayonnaise, onion, olive oil, garlic, salt, pepper, and carrots. Mix in bread crumbs until evenly blended. Shape into 12 patties. Pour the cereal onto a plate, and dip the patties into the cereal to coat. Place the patties on a greased baking sheet.
3. Bake for 25 to 30 minutes in the preheated oven, turning once, until golden brown.

Delmonico Potatoes http://southernfood.about.com/od/potatocasserolerecipes/r/bl30319j.htm
Named after the New York restaurant where they were created, Delmonico potatoes date back to 19th century.

2 cups diced cooked potatoes
2 cups white sauce, below
salt and pepper
shredded mild Cheddar or Swiss cheese
buttered bread crumbs

Combine potatoes, white sauce, salt, and pepper. Pour into a greased shallow baking dish. Sprinkle shredded cheese over potatoes the top with buttered bread crumbs. Cook at 425° for about 20 minutes, or until nicely browned. Recipe for Delmonico potatoes makes 4 servings.
White Sauce
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt
white or black pepper

Melt butter in a saucepan over low heat; stir in flour. Cook for 3 minutes, but do not brown. Stir in milk and continue cooking over low heat, stirring constantly, until sauce begins to thicken. Season with salt and pepper. Add a tablespoon or two of heavy cream for a richer sauce.
Makes 2 cups of white sauce.

Nectarine and Basil Summer Rolls with Almond Sauce http://www.vegetariantimes.com/recipes/10981?printer=yes
You can also make these rolls with apricots, peaches, and plums as they come into season-they all pair well with fragrant fresh basil.

2 Tbs. almond butter
1 Tbs. brown rice vinegar
1 tsp. maple syrup
1 tsp. soy sauce
8 -8 1/2-inch-diameter rice paper wrappers
12 medium basil leaves
2 small nectarines, cut into 12 slices
1 small avocado, cut into 12 long slices
1 cup watercress leaves

1. Whisk together almond butter, vinegar, maple syrup, soy sauce, and 1 Tbs. warm water in bowl. Season with black pepper, if desired, and set aside.
2. Place pan of warm water on work space. Lay damp dish towel beside pan. Submerge 2 rice paper wrappers, one on top of other, in water. Press together, and let soften 1 minute.
3. Remove wrappers from water, and lay on towel; blot with second towel. Fold wrapper edge over 1 inch on right side.
4. Lay 3 basil leaves on bottom of wrapper, parallel to counter edge, leaving 2 inches from left edge and 1 inch from bottom uncovered. Top with 6 nectarine slices, 3 avocado slices, and 1/4 cup watercress, allowing tops of watercress to overlap folded right edge. Roll up bottom of wrapper, and tuck (unfolded) left edge over. Continue to roll until you have tight cylinder. Repeat with remaining wrappers, nectarine slices, avocado, and watercress. Cut each roll into 3 pieces. Drizzle with 1 Tbs. sauce.

Basil and Nectarine Bagel www.cookingsoftware.com.au/free_recipes/Basil_And_Nectarine_Bagel.htm
1 large Nectarine, thinly sliced 2 bagels, split
6 tablespoons light cream cheese
12 large basil leaves
Cracked black pepper
Toast the bagels and spread with cream cheese, 1-1/2 tablespoons per bagel
half. Top with basil leaves and nectarine slices. Sprinkle with pepper.

Recipes of the Week - August 24th

2009-08-24T06:04:00.001-04:00

Smoky tomato garlic dip (posted by a blogger who visited our tomato tasting on Sunday http://cheznoonie.blogspot.com/2009/08/despite-blight-adventures-in-heirloom.html )

1 lb of tomatoes (2 or 3 medium size tomatoes), seeded, cored, and rough chopped

6 cloves of garlic

2 tomatillos, rough chopped

2 tbsp olive oil

8 oz cream cheese

2 oz goat cheese

1/4 - 1/2 tsp of chipotle pepper (Do this to your own taste. Note: you need to let the flavor bloom for at least 10 minutes before you really can gage the level of spiciness.)

salt and fresh pepper to taste

1 tbsp finely chopped herbs (I like parsley or cilantro)

Preheat oven to 425 degrees (roast setting). Combine tomatoes, garlic, tomatillos, and olive oil on a foil lined pan. Roast for 10 minutes. Remove from oven and cool.

Add ingredients from step one to a food processor and pulse 10 times.

Add goat cheese and cream cheese, and process until smooth.

Add chipotle pepper, salt, and freshly cracked pepper. Pulse twice.

Top with fresh herbs and serve.

Salsa De Tomatillo (http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=24616&servings=16 )

"It can be used as a sauce for grilled chicken, fish or shrimp, as the basis for green chilaquiles (pour over tortilla chips, shredded cooked chicken and shredded Monterey Jack, then heat under the broiler), and as a dipping sauce for chips. Delicioso!"

10 tomatillos, husked

1 small onion, chopped

3 cloves garlic, chopped 2 jalapeno peppers, chopped

1/4 cup chopped fresh cilantro

salt and pepper to taste

1. Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.

2. Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper. Blend to desired consistency.

Eggplant-Cheddar Bake(http://www.eatingwell.com/recipes/eggplant_cheddar_bake.html )

1 large egg
1/2 cup plain dry breadcrumbs
12 1/4-inch-thick slices eggplant (about 1/2 medium eggplant)
6 teaspoons extra-virgin olive oil, divided
1 8-ounce can reduced-sodium tomato sauce
1/8 teaspoon salt, or to taste
1/4 cup chopped fresh basil
1/3 cup shredded reduced-fat Cheddar cheese, divided

1. Preheat oven to 450°F. Coat an 8-inch-square glass baking dish with cooking spray.
2. Whisk egg in a shallow dish. Place breadcrumbs in another shallow dish. Dip eggplant slices in the egg and then dredge in the breadcrumbs to coat thoroughly; transfer to a plate.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half the eggplant slices and cook until browned on the first side, about 2 minutes. Turn the slices, add 1 teaspoon oil and reduce heat to medium; cook until browned on the second side, about 2 minutes. Transfer the cooked eggplant to the prepared baking dish. Repeat with the remaining oil and eggplant; transfer the cooked slices back to the plate.
4. Wipe out the pan; add tomato sauce and salt, and bring to a simmer over medium-high heat, stirring constantly. Remove from the heat and stir in basil. Pour half the sauce over the eggplant in the baking dish. Sprinkle with half the cheese. Layer on the remaining eggplant. Top with the remaining sauce.
5. Cover the baking dish with foil. Bake until bubbling, about 10 minutes. Remove the foil, sprinkle with the remaining cheese and continue baking until the cheese is melted, 3 to 5 minutes.

Recipes of the Week - August 17th

2009-08-17T05:44:00.001-04:00

Fried Eggplant Southern Style www.eggplantrecipes.net/EggplantRecipes/FriedEggplantSouthernStyle.htm

Fried eggplant southern style goes great with southern fried chicken and follows a similar cooking method. Eggplant dredged in egg and buttermilk, coated in cornmeal mixture and deep fried.

1 large or 2 Medium-Sized Eggplant, stems removed

Kosher Salt

1 Egg, lightly beaten

1/3 cup Buttermilk

3/4 cup Fine-Ground White Cornmeal

2 tablespoons Cornstarch

3/4 teaspoon Salt

1/2 teaspoon Fresh Ground Black Pepper

Oil, for frying

Cut eggplant into 1/3 inch slices. Season with salt. Place eggplant slices in colander to drain for 20 minutes. In a shallow dish, whisk egg and buttermilk.

On wax paper or cookie sheet, add cornmeal, cornstarch, salt and pepper. Press eggplant slices between paper towels to remove excess moisture. In heavy skillet, heat 1-inch oil to 350 F. Dip eggplant in egg, mixture dredge in cornmeal mixture. Shake off excess. Fry eggplant 2 minutes, turn and fry 1 minute. Eggplant should be golden brown. Drain excess oil, place on paper towels. Season with salt and pepper. Serve immediately.

Pesto Eggplant And Ricewww.eggplantrecipes.net/EggplantRecipes/PestoEggplantAndRice.htm

Eggplant sautéed with onion, garlic, tomato, bay leaf, and thyme. Seasoned with salt and pepper, mixed with rice and chicken stock, and simmered. Tossed with pesto dressing to complete the dish.

2 teaspoons Olive Oil

1/2 cup Onions, finely chopped

2 cloves Garlic, minced

1-pound Eggplant, peeled, cut into 1/2-inch cubes

1/2 cup Tomatoes, cooked, finely chopped

1 Bay Leaf

1/2 teaspoon Thyme

1 cup Long Grain Rice

2 cups Chicken Stock

1/4 teaspoon Salt, or to taste

1/4 cup Pesto Dressing

Add oil to large skillet. Heat over medium heat. Saute onion and garlic until soft, about 3 minutes.

Add eggplant, tomato, bay leaf and thyme to skillet. Stir to combine. Cover skillet and cook 3 minutes.

Add rice, chicken stock, salt and pepper. Stir to combine and return to boil. Reduce heat to low, cover and simmer 20 minutes, or until rice absorbs liquid. Remove from heat, keep covered, and set-aside for 5 minutes. Stir in pesto pasta dressing and serve.

Some Great Salsa Recipes:

http://www.great-salsa.com/tomato-salsa-recipe.html

Hot Pepper Cornbreadwww.foodreference.com/html/hot-pepper-cb.html

1 cup flour

1 cup cornmeal

1/4 cup sugar

4 teaspoons baking powder

3/4 teaspoon salt

2 eggs

1 cup milk

4 tablespoons vegetable oil

2 jalapeno peppers, chopped

In large bowl, stir together dry ingredients.

In a small bowl, beat together remaining ingredients.

Stir dry and wet ingredients together to make a lumpy batter, do not overmix; turn into a greased 8-inch square baking dish.

Bake in a 425 degrees F. oven for 20 minutes.

Serve warm or at room temperature.

Serving Suggestions Classic cornbread spiced up with jalapeno peppers.

Recipes of the Week - August 10th

2009-08-10T05:03:00.001-04:00

Fresh Basil Pesto Recipe (http://www.elise.com/recipes/archives/001329fresh_basil_pesto.php)

2 cups fresh basil leaves, packed

1/2 cup freshly grated Parmesan-Reggiano or Romano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts or walnuts

3 medium sized garlic cloves, minced

Salt and freshly ground black pepper to taste

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Pesto Pasta Salad Recipe http://elise.com/recipes/archives/001996pesto_pasta_salad.php

4 cups uncooked spiral pasta (use rice pasta for wheat-free version)

1 cup fresh basil pesto(see recipe above)

2 Tbsp chopped green olives, or olive tapenade

1/4 cup pine nuts

1 cup frozen peas, defrosted (or fresh if you can get them)

12 ounces cherry tomatoes, halved

Several fresh basil leaves, coarsely chopped

1 Tbsp olive oil

Salt and pepper

1 Cook pasta according to instructions on the package. Make sure the water is salted (at least a half teaspoon per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).

2 Put pasta in a big bowl. Mix in fresh basil pesto, green olives, and pine nuts. Gently mix in cherry tomatoes, peas, fresh basil leaves and olive oil. Salt and pepper to taste. Chill or serve at room temperature.

Fried String Beans-Fagiolini Fritti(http://italianfood.about.com/od/stringbeansandpeas/r/blr1029.htm)

10 ounces string beans, tips snapped off

Salt

Flour

2 eggs, beaten

Breadcrumbs

Oil for frying

** The Sweet And Sour Sauce **

3/4 cup vinegar

3/4 cup water

5 amaretti

2 ounces day old bread, crusts stripped and discarded, and the crumb crumbled

1 tablespoon sugar

Salt & pepper

A pinch of powdered cinnamon

2 ounces minced candied citron peel

2 ounces raisins

2 ounces shredded almonds

Preparation:

To make the string beans:

Blanch the beans in lightly salted water, drain them, and pat them dry. Dredge them in the flour, dip them in the egg, dredge them in bread crumbs, and fry them in hot oil until golden, before draining them on absorbent paper.

Variations - you can also use other vegetables, for example celery sticks and zucchini sliced lengthwise, blanching them too and then flouring them.

To make the Sweet and Sour Sauce:

Bring the water and vinegar to a boil and add the amaretti and the bread crumb to it, together with the cinnamon. Season with salt and pepper and let the mixture cook, adding more water as needed to keep it from drying out. After about 10 minutes add the peel, raisins, and almonds. Continue cooking over a low flame until the sauce is fairly dense and well amalgamated, and at this point taste it to see if more sugar or vinegar is necessary. Serve it either hot or cold, with fried foods or hard boiled eggs.

Yield: 4-6 servings fried string beans.

Zucchini Recipes @ http://www.eatingwell.com/recipes/collections/healthy_zucchini_recipes.html

Recipes of the Week - August 3rd

2009-08-03T06:17:00.001-04:00

Garlic and Herb Sautéed Bell Pepper Strips Recipe http://americanfood.about.com/od/vegetabledishes/r/Sauteed_Peppers.htm)

This garlic and herb sautéed bell pepper recipe can be used as an appetizer, as part of an antipasto platter, or a colorful side dish. The bell pepper strips cook up quickly, and are at their sweet and savory best paired with the garlic and herbs. This sautéed pepper recipe is a great way to enjoy this nutritious summer vegetable.

•3 tbsp olive oil

•2 large red bell peppers, seeded, cut into half-inch strips

•2 large yellow bell peppers, cut into half-inch strips

•2 cloves finely minced garlic

•salt and fresh ground black pepper to taste

•1 tbsp red wine vinegar

•1 tbsp chopped basil

•1 tbsp chopped Italian parsley

•toasted Italian bread to garnish, optional

In a large skillet, heat the olive oil over high heat. Add the pepper strips, and sauté for 4-5 minutes, or until the peppers begin to soften. Turn down the heat to low, and add the garlic, salt and pepper. Sauté for 2 minutes more. Turn off the heat and add the vinegar and herbs. Toss to combine. Transfer to a bowl and allow to cool to room temperature. Toss again, adjust seasoning and serve with toasted bread if desired.

Zucchini-Potato Latkes with Tzatziki (http://www.eatingwell.com/recipes/zucchini_potato_latke.html)

Tzatziki, a flavorful Greek yogurt sauce laced with cucumber, is a tangy accompaniment for these high-fiber latkes. Make it a Meal: Enjoy with sliced fresh tomatoes and a few kalamata olives or put patties and tzatziki (yogurt sauce) in pita pockets for lunch on the go.

1 pound zucchini, shredded

2 cups shredded cooked potato (see Note)

2 medium shallots, minced, divided

1 egg, beaten

2 cups fresh whole-wheat breadcrumbs (see Tip)

1/2 cup crumbled reduced-fat feta cheese

2 tablespoons chopped fresh dill, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

2 tablespoons extra-virgin olive oil, divided

1 cup low-fat plain yogurt

1/2 medium cucumber, peeled, seeded and shredded

1 tablespoon red-wine vinegar

1. Preheat oven to 450° F. Coat a baking sheet with cooking spray.

2. Toss zucchini, potato, 3 tablespoons shallot and egg in a large bowl. Add breadcrumbs, feta, 1 tablespoon dill, 1/4 teaspoon salt and 1/4 teaspoon pepper; toss to combine. Form the mixture into 12 patties.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 6 patties, cover and cook until crispy and browned on one side, 2 to 5 minutes. Carefully transfer the latkes to the prepared pan, browned-side down. Repeat with the remaining 1 tablespoon oil and patties.

4. Transfer the latkes to the oven and bake until firm and heated through, 10 to 12 minutes.

5. Meanwhile, prepare tzatziki: Combine yogurt, cucumber, vinegar, the remaining minced shallot, 1 tablespoon dill and 1/4 teaspoon each salt and pepper in a small bowl. Serve the latkes with the tzatziki on the side.

Fresh Peach and Zucchini Casserole (http://www.recipezaar.com/recipe/print?id=133788)

This was listed in our local paper as coming from the New Jersey Peach Promotion Council. I entered the recipe as printed in the paper, but when I made it I sliced the zucchini very thinly, halved the amount of cheese, and left out the salt. I also used about 1 tablespoon of dried thyme since I didn't have fresh. My husband and I devoured half of it at lunch and decided to save the rest to have at dinner over basmati rice. I'd like to try it with fresh basil as well - by Sonata

2 1/2 cups fresh zucchini, sliced

2 1/2 cups fresh peaches, pitted and sliced

1 cup parmesan cheese, grated

1 teaspoon salt

1/4 teaspoon ground black pepper

2 tablespoons fresh thyme

Preheat oven to 350°F. Wash and slice zuchini into rounds.

Place layer of zucchini on bottom of a 2-qt casserole dish.

Sprinkle with 1/2 cup cheese, 1/2 tsp salt, 1/8 tsp pepper and 1 Tbsp thyme.

Layer with half the peaches.

Repeat zucchini layer, cheese and spices.

Finish with remaining peaches.

Cover with foil and bake for 45 minutes or until zucchini is soft.

More @ http://www.eatingwell.com/recipes/collections/healthy_zucchini_recipes.html

Recipes of the Week - July 27th

2009-07-27T05:45:00.000-04:00

Zucchini Rounds (from: http://www.squidoo.com/ZucchiniCookBook#module12653244 )

1/3 C. packaged biscuit mix

¼ C. grated parmesan cheese

2 eggs, slightly beaten

2 C. shredded ZUCCHINI

Combine all ingredients in mixing bowl. Cook batter as you would pancakes. Serve with butter and syrup.

Recipe-less Uses for Zucchini (from: http://www.squidoo.com/ZucchiniCookBook )

ZUCCHINI can be used in and on lots of familiar dishes (this is to enhance the dish as well as use up the zucchini). Use your imagination and here's a list to get you started:

-Shredded or sliced raw ZUCCHINI in green salads

-Sliced lengthwise into sticks and serve with a dip dips.

-Shredded or chopped in tacos.

-Sliced on top of pizza before cooking.

-Chopped and added to your favorite vegetable soup.

-Slice and serve raw with sliced cheese.

Beet and Onion Salad (from: http://www.justvegetablerecipes.com/printer/print-0147259.html )

1 pound beets

1 bay leaf

1 cup thinly sliced onion

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

2 tablespoons red wine vinegar

1 tablespoon olive oil

1/2 teaspoon salt

freshly ground black pepper

Leave the root and 1 inch of stem on beets, and scrub with a brush. Steam beets and bay leaf, covered, for 30 minutes or until tender. Discard bay leaf. Drain and rinse beets with cold water. Drain. Trim off beet roots; rub off skins. Cut beets into 1/4-inch slices. Combine beets and onion; arrange on a platter.

Combine parsley and next 4 ingredients (parsley through salt); stirring with a whisk. Pour dressing over beet mixture. Sprinkle with pepper if desired.

Beet Chips (from: http://www.justvegetablerecipes.com/printer/print-0129843.html )

6 md Beets (about 3/4 lb)

1/4 c Cornstarch

4 c Safflower or vegetable oil for deep frying

Peel beets. Using a mandoline or other manual slicer, cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350 degrees F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minutes, making sure oil returns to 350 degrees F before adding the next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made up to 12 hours ahead and kept, uncoverd, at room temperature.

Turnips and Cheese

2-3 large turnips, cubed
1 cup grated Swiss cheese
2-3 tablespoons butter
Salt and pepper to taste

Boil turnips in salted water for about 25 minutes, or until just soft and drain.
Mash the turnips as you would potatoes then add the butter, salt, pepper & cheese.
Mix until the cheese starts to melt & serve.

Instead of hashed brown potatoes, why not try turnips!

Hashed Brown Turnips

1-3 turnips, shredded
Butter or oil
1-2 cloves garlic
salt

Heat oil (or melt butter) in skillet over medium-high heat.
Add garlic and cook for 1 minute
Add turnips and flatten in skillet. Let cook until browned, then flip.
Add salt to taste.

Recipes of the Week - July 20th

2009-07-20T05:21:00.001-04:00

Sorrel Encrusted Tilapia (from www.recipezaar.com/recipe/print?id=244467 )
Elegant and Healthy. The combination of tangy sorrel and flaky white fish is unmatchable.
by naturefood SERVES 4
4 tilapia fillets
2 cups fresh sorrel leaves
1 small onion (diced)
1/2 teaspoon salt
1/2 teaspoon chili powder
1 tomato (diced)
1 teaspoon olive oil

1. Stir-fry sorrel leaves, onions, tomatoes, salt, and chili powder in olive oil for about 20 minutes, adding water when necessary, till mixture is soft.
2. Let stand until cool enough to blend (about 15 minutes).
3. Put sorrel mixture in food processor and blend till smooth.
4. Dip tilapia filets in sorrel mixture and lay on baking sheet.
5. Bake for 25 minutes at 350 degrees.
6. Garnish with cilantro and lemon slices.
7. Serve with brown rice or whole barley.

Summer Squash Gratin Recipe (from www.101cookbooks.com/archives/summer-squash-gratin-recipe.html )
Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you'll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) - you get heartier, less whispy pieces of cheese which is what you want here. I'd also strongly recommend homemade bread crumbs here (see asterisk below).
zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into
1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh (whole wheat) bread crumbs*
1/2 pound potatoes, sliced transparently thin
3/4 cup grated Gruyere cheese, grated on a box grater (or
feta might be good!)
Preheat oven to 400F degrees and place a rack in the middle. Rub a 9x9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes - it will really depend on how thinly you sliced the squash and potatoes - and how much moisture was still in them. You don't want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce. Serves about 8 as a side.
*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don't like my breadcrumbs too fine - and tend to leave the pieces on the large size - more like little pebbles than grains of sand.

Baby Celery and Shitake Mushroom Salad with Lemon and Parmigiano-Reggiano from: http://www.sippitysup.com/babycelerysaladblog

Serves 4

1 bunch of baby celery, roots removed with stems left in tact
1/2 lb baby shitake mushrooms, cleaned and halved (or left whole depending on size).
2 tablespoons fresh squeezed lemon juice
6 tablespoons very good olive oil
salt
Parmigiano-Reggiano
lemon wedges & a few minced mild flavored herbs as garnish (optional)

1. Divide the baby celery into 4 equal portions and lay them across individual salad plates.
2. Add the lemon juice and olive oil with a pinch of salt into a small bow. It is important to use the very best olive oil as every ingredient is key and cannot hide in this simple salad. Whisk the dressing together until well combined.
3. Toss a few mushrooms onto each plate and drizzle everything with the lemon dressing.
4. Serve with plenty of shaved or grated Parmigiano-Reggiano, lemon wedges and a very light sprinkling of mild herbs (optional)

NOTE: The celery and mushrooms can be cleaned and prepped the day before. Store them seperately in barely dampened paper towels and sealed into a plastic bag.

Recipes of the Week - July 13

2009-07-12T15:04:00.000-04:00

Grilled Romaine Farmer Rich & I just love this Grilled Romaine recipe!

Slice a head of romaine in half – we save ½ for salad during the week and the other half we grill up. The half we grill is cut in ½ again. Rub each cut side of the lettuce with a thin layer of olive oil, salt & pepper.
Place on grill and watch for a few grill marks - this should take maybe 3-5 minutes. You want the lettuce to get a few grill marks but not burned. Grilling brings out the best flavor in the lettuce.

Some different toppings may include: sliced onions, sliced cucumbers, feta cheese and you may drizzle with your favorite salad dressing, but we just like it right off the grill!.

Baked Fish in Zucchini Nests f/: http://recipes.epicurean.com/recipe/22687/baked-fish-in-zucchini-nests.html
1/2 Pound Alaska cod, pollock or rockfish, thawed if necessary
Salt and pepper
2 Cups shredded zucchini
3 Tablespoons grated Parmesan cheese, divided
2 Tablespoons fine dry bread crumbs
1 Tablespoon each: finely chopped parsley and green onion
1/4 Teaspoon basil, crushed
2 Tablespoons dry white wine

Cut cod into 2 serving-sized pieces;season with salt and pepper. Place in individual baking dishes, folding fish in necessary.
Combine zucchini, 2 T. parmesan cheese, bread crumbs, parsely, green onion and basil; salt and pepper to taste. Arrange zucchini mixture around fish to form a nest. Sprinkle with wine. Sprinkle fish with remaining parmesan cheese.

Bake at 450* allowing 10 minutes cooking time per inch thickness of fish measured after folding or until fish flakes when tested with a fork. Make 2 serving.

Vegetable-Filled Shells with Creamy Herb Sauce (from: http://recipes.epicurean.com/recipe/13354/vegetable-filled-shells-with-creamy-herb-sauce.html )

18 large Seashell shaped pasta
Vegetable filling:

8 oz. zucchini, shredded
2 T. butter
2 cups chopped (1/4 " pieces)broccoli
1 c. chopped mushrooms
1/2 cup diced carrot
1/4 cup chopped scallions
salt and freshly ground black pepper
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese

1-2 cup recipe Creamy Herb Sauce:
1 1/2 c. heavy cream
4 T. sweet butter
1/2 t. salt
1/8 t. grated nutmeg
pinch cayenne
1/4 cup grated Parmesan cheese
1 c. finely chopped mixed fresh herbs (our favorite combination-basil, mint, watercress, Italian parsley and chives)

Toss the zucchini with the salt; transfer to a colander set over a bowl. Place a saucer on top of the zucchini and weight with something heavy. Let stand 30 minutes. Rinse with cool water, drain and squeeze dry. Blot with paper towels to remove excess moisture.
-Cook the pasta shells in plenty of boiling salted water until barely cooked, about seven minutes. Transfer with a slotted spoon to a bowl of cool water and let stand until ready to use.
-Melt the butter in a medium skillet; add the zucchini, broccoli, mushrooms, carrot and scallions; saute until vegetables are crisp-tender, about 5 minutes. Season with salt and pepper. In a large bowl, combine the ricotta, 1 cup of the mozzarella, egg, basil, and parmesan cheese; add the vegetables; stir to blend.
Heat oven to 350*F. Lightly butter a 9X13-inch baking dish. Drain the shells; carefully invert on paper towels to blot dry. Fill the shells with the stuffing mixture, distributing evenly. Arrange in the prepared baking dish.

-Cover with foil and bake 30 minutes. Uncover and sprinkle each shell with some of the remaining mozzarella. -Bake, uncovered, 15 minutes, or until cheese is browned and bubbly.

Prepare the Creamy Herb sauce while the shells are baking the final 15 minutes or so.
Combine the cream, butter salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, or until sauce is slightly reduced and thickened.
Whisk in Parmesan and fresh herbs and simmer for another 5 minutes. Taste and correct seasoning.
Serve the stuffed shells with some of the Creamy Herb Sauce spooned over each serving.
Serves 6 generously Prep:10 min Drain:30 minutes Bake:45 minutes You can vary the vegetables used according to your taste. Enjoy.

Zucchini Dip (from: http://recipes.epicurean.com/recipe/16163/zesty-italian-zucchini-dip.html )
3 c Zucchini; Shredded
2 ea Eggs; Large
1/4 c Parmesan Cheese; Grated
2 ts Dried Parsley; Crushed
1/2 ts Oregano; Dried
2 tb Fresh Parsley; Minced, OR
1 c Cream Cheese; Softened
1/4 c Romano Cheese; Grated
1/2 c Yellow Onion
1/2 ts Salt
2 tb Milk

Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip.

** More Zucchini recipes online: http://zucchini-recipes.epicurean.com/asc_results.jsp?ingredients=Zucchini

Recipes of the Week - July 6th

2009-07-05T21:25:00.000-04:00

Scalloped Kohlrabi (from: http://www.cookitsimply.com/recipe-0010-03022g.html )

6 oz onion, skinned and thinly sliced
3 Tbsp butter
2 lb kohlrabi
fl oz milk
salt and freshly ground pepper
chopped fresh parsley to garnish

Soften the onion in 1 oz butter in a covered pan.
Thickly peel the kohlrabi to remove all the woody outer layer. Slice thinly and layer with the onions and seasoning in a 3 pint lightly buttered shallow ovenproof dish, topping with a neat layer of kohlrabi.
Pour over the milk and dot with remaining butter. Place on a baking tray and cook in the oven at 400°F for about 1 1/2 hours, until tender. Garnish with chopped parsley for serving.

Kohlrabi with White Sauce from: http://allrecipes.com/Recipe/Kohlrabi-with-White-Sauce/Detail.aspx

4 kohlrabi bulbs, peeled and cubed
1/2 teaspoon salt
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
3 tablespoons cream
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons white pepper
1/2 bunch fresh parsley, chopped

Place the kohlrabi and 1/2 teaspoon salt in a saucepan. Cover with water, and bring to a boil over medium-high heat. Cook until kohlrabi can be pierced with a fork, but remains firm, about 5 minutes. Drain, reserving 1 cup of cooking water. Place kohlrabi in a bowl, and cover.
Place the butter into the same saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk and reserved cooking water from the kohlrabi into the flour mixture, stirring until thick and smooth. Stir in the cream, 1 teaspoon salt, nutmeg, white pepper, and parsley until well blended. Continue whisking until sauce thickens, then cook 10 minutes more. Stir in the kohlrabi, tossing to coat evenly with sauce.

**More Kohlrabi Recipes:
http://www.cookitsimply.com/category-0020-02j71.html
http://simplyrecipes.com/recipes/kohlrabi/
http://www.bigoven.com/private/searchrecipes.aspx?tc=kohlrabi

Salad of Fresh Fava Beans with Pecorino Romano Cheese

2 lb Fresh Fava Beans (to yield about 8 oz. shelled)
2 Shallots, peeled & finely chopped
Salt and Fresh Ground Pepper
Juice of 1 lemon
10 tb Olive Oil (extra virgin)
1 Head baby lettuce (such as Boston Bibb), washed & dried
1 bn Watercress, washed & dried
6 oz Pecorino Romano Cheese, cut in 1" cubes

Bring water to boil in a saucepan. Add the Shelled fava beans and simmer for 1 to 2 minutes. Drain and, when cool enough to handle, pinch off and discard the outer skin from each bean.
Place the shallots in a small bowl, add salt and pepper and stir in the lemon juice to dissolve the salt. Slowly whisk in the olive oil.
Line a platter or 4 salad plates with lettuce. Arrange watercress and fava beans atop the lettuce. Drizzle on vinaigrette and the cubes of pecorino over all.

** More Fava Bean Recipes:
http://www.seasonalchef.com/recipe0506b.htm
http://www.parkinsons-information-exchange-network-online.com/archive/100.html

Recipes of the Week - June 29th

2009-06-29T04:28:00.003-04:00

Arugula and Pear Salad (from: http://www.seasonalchef.com/recipe0106c.htm#Arugula and Pear Salad )

Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.

**More Arugula Recipes: http://www.seasonalchef.com/recipe0106c.htm

Honey Glazed Pea Pods and Carrots
(from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25280&servings=6 )

2 cups sliced carrots
1/2 pound snow peas, trimmed
3 tablespoons butter 1/2 teaspoon cornstarch
2 tablespoons honey

1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

Asian Beef with Snow Peas (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=15679&servings=4 )

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas (or sugar snap peas)

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Rosemary Lemon Muffins (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=122121&servings=12 )
1 cup milk
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt
2 eggs
1/2 cup butter or margarine, melted
2 tablespoons sugar

In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Crossfit Hoboken - you are getting Chinese Mustard Greens; here is a quick recipe:

Mustard Greens Recipe (from: http://elise.com/recipes/archives/007225mustard_greens.php)
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Recipes of the Week - June 22nd

2009-06-22T05:54:00.004-04:00

Pasta with Beet Greens (adapted f/: http://chicagoist.com/2009/04/21/simple_cooking_-_pasta_with_beet_gr.php)

1 bunch of baby beets, with greens attached, chopped
¼ cup chopped onion
1 large shallot, chopped
2-3 garlic curls, minced
1 tps. Crushed red pepper flakes
4 tbsp olive oil
2 strips of bacon, sliced (Optional)
1 box of Spaghetti

Put a pot of water on to boil, for the pasta. Once the water is boiling, add the Spaghetti. Heat oil in a large sauté pan over medium-high heat. Add the bacon, if you're using it, and cook until crisp. Then, add the minced garlic, onions, crushed red pepper and shallot and cook for about 2 minutes. Add the chopped baby beets and chopped greens and a generous pinch of salt.

You can leave out the bacon with no real effect on the recipe - it just adds a little bit of savory flavor. If you want to keep it vegetarian, try experimenting with some savory spices.

After the beets have cooked for about 3 minutes, add the beet greens. Toss everything together well, and continue to cook. Once the pasta is done, drain it and add it to the pan. Turn off the heat, toss the beets with the pasta - everything should turn a light pink color. Add salt and pepper to taste.

Braised Beet Greens (www.recipetips.com/recipe-cards/T--2605/BRAISED-BEET-GREENS.ASP )

1 bunch Beet Greens
1 small onion, chopped fine
1 tbsp Olive oil or butter
Salt & Pepper to taste
Flavorful Vinegar

Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.

Serve warm, with a cruet of flavorful vinegar.

Carrot Sandwich Spread(www.carrotrecipes.net/carrrot-sandwich-spread.html )

¾ cup of finely grated carrots.
¼ ounce of cream cheese, softened.
1 stick of margarine, softened.
2 tablespoons of green olives.
2 tablespoons of grated onion.
Dash of white pepper.

Mix all of the ingredients together thoroughly. Chill the mixture in a refrigerator.

Spread into a sandwich, onto toast or however you desire

Basil Butter (http://www.recipetips.com/recipe-cards/t--2182/basil-butter.asp)

2 cups fresh basil leaves
1 cup fresh parsley leaves
1/8 cup white vinegar
1/8 cup water
1/2 cup olive oil
1 clove garlic (replace with chopped 2 garlic curls) large and peeled
salt to taste
fresh ground black pepper to taste
1 cup butter

In a blender, mix basil, parsley, vinegar, water, olive oil, garlic and seasoning. Blend until puréed.

In a medium size bowl, melt butter slightly. Stir butter into puréed mixture.

Place basil butter into a container, cover and refrigerate.

Try Pesto Cheesecake! Here is a link: http://www.dianaskitchen.com/page/favorite/pesto.htm

Recipes of the Week - June 15th

2009-06-14T19:50:00.003-04:00

Gnocchi with Fava Greens & Spinach (fava greens can be used in recipes that call for spinach or chard)

unsalted butter 2 T. extra-virgin olive oil 2 green onion stems, minced 1 cup fava greens (packed) 1 cup spinach salt, to taste freshly milled black pepper, to taste cooked gnocchi freshly grated Parmesan cheese fresh herb, chopped (dill, chives, thyme)

Melt butter in a large skillet over medium heat. Add olive oil and minced green onions & saute for about 1-2 minutes. Fold in fava greens & spinach. Cook until the greens are barely wilted, about 30 seconds to 1 minute. Add salt & black pepper to taste. Check seasoning and remove from heat.

Add the cooked gnocchi to pan along with a little more unsalted butter. Toss to coat. Sprinkle a little chopped fresh herbs and grated cheese, and serve immediately.

Fast Fixings with Fresh Radishes (from: http://www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

For extra crunch and bite, add sliced radishes to stir-frys.
Sprinkle chopped radishes over tacos for more zip and texture.
Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
Thinly sliced radishes make a tasty, fresh garnish sprinkle over New England clam chowder or other milk-based soups.
For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.
Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
Roast radish halves brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or chicken.
A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches.
Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.

Cool Mediterranean Pasta with Radish and Orange (from:www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

8 ounces (3 cups) rotelle pasta (uncooked) 2 cups fresh spinach leaves torn in bite-sized peces 1-1/2 cups thinly sliced radishes 1 cup fresh orange chunks 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons reduced-calorie mayonnaise 1 teaspoon oregano leaves, crushed 1 teaspoon minced garlic (use 1 green garlic) 1 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water. Place in a large bowl along with spinach, radishes and orange. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

A NEW online service for meal planning was started by EatRealGood ( http://mealplanner.eatrealgood.com ). It is free to sign-up and you can input items in your CSA delivery and be given some recipes to add to a meal plan. They also started and annual recipe contest. Give it a try - easy to use & free!

Also Farmer John of "The Real Dirt" fame, has posted recipes available for CSA farmers. Here is the link: http://www.angelicorganics.com/ao/index.php?option=com_content&task=view&id=131&Itemid=239 just scroll down to Recipe PDF's.

Recipes of the Week - June 8th

2009-06-07T12:03:00.001-04:00

Rhubarb Sauce for Fish (from: http://www.cdkitchen.com/recipes/recs/11/Rhubarb_Sauce_for_Fish2848.shtml)
• 1 tablespoon butter
• 2 stalks rhubarb - julienned
• salt -- to taste
• 16 leaves fresh tarragon
• sprig fresh tarragon - garnish
• 1/2 cup heavy cream
Toss the rhubarb in a sauce pan with the melted butter. Sprinkly lightly with salt, cover and cook over low heat 3-4 minutes until tender. Stir the tarragon into the rhubarb and then the cream. Continue stirring 2 minutes until thickened. Remove from the heat. Serve sauce with cooked salmon or mackerel.

Rhubarb Cheesecake Pie (from: http://www.cdkitchen.com/recipes/recs/935/Rhubarb-Cheesecake-Pie87406.shtml)
• 3 cups Rhubarb -- cut in 1/2" pieces or smaller
• 1/2 cup Sugar
• 1 tablespoon Flour
• 1 Unbaked 9-inch pie crust
• 12 ounces Cream cheese - softened
• 1/2 cup Sugar
• 2 Eggs
• 1 cup Sour cream
• 1 teaspoon Vanilla
• 2 tablespoons Sugar
Toss rhubarb lightly with sugar and flour. Place in pie crust. Bake at 425 degrees for 15 minutes.

While rhubarb is baking, beat cream cheese with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake 30 minutes.

Mix sour cream with sugar and vanilla. Spread over hot pie. Let cool completely before cutting. May be served with whipped cream. Store in refrigerator.

Fresh Dill And Cucumber Vinaigrette (http://www.cdkitchen.com/recipes/recs/731/Fresh-Dill-And-Cucumber-Vinaig95997.shtml)
• 1/2 cup peeled -- seeded and chopped cucumbers
• 1/2 cup chopped sweet onion
• 1/3 cup sugar
• 1/3 cup vinegar (I like rice vinegar for this)
• 1 teaspoon minced fresh dill
• 1 teaspoon salt
• 1 cup oil
Combine cucumber, onion, sugar, vinegar, dill and salt in bowl of food processor or blender. Process until smooth. Gradually add the oil and process until thoroughly blended. Pour into jar, seal and refrigerate until time of serving. Shake well before using.

Pasta With Ricotta, Spinach & Cream (www.cdkitchen.com/recipes/recs/2277/Pasta-With-Ricotta-Spinach-An102135.shtml)
• 2 cups heavy cream
• 1/4 cup cooked spinach, excess water removed
• 3/4 cup ricotta cheese
• 8 ounces tubular pasta (such as penne or ziti), cooked al dente
• Parmesan cheese
Combine spinach, cream and ricotta in a medium saucepan and bring to a boil. Add pasta and continue cooking until sauce thickens slightly.
Spoon pasta into bowls and sprinkle with grated cheese.

Feta Pear and Watercress Salad (from: http://www.cdkitchen.com/recipes/recs/17/Feta_Pear_and_Watercress_Salad17287.shtml)
• 1 1/2 cup tightly packed torn red leaf lettuce
• 1/2 cup tightly packed trimmed watercress
• 1/2 cup red pear -- thinly sliced
• 2 tablespoons crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon water
• 1 teaspoon walnut oil or vegetable oil
• 1 teaspoon Dijon mustard
• 1 dash garlic powder
• 1 dash dried oregano
Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads.

Recipe File

Recipes of the Week–October 24th

Recipes of the Week–October 17th

Creamy Swiss Chard Pasta from: http://www.food.com/recipe/creamy-swiss-chard-pasta-57123#ixzz1b2WvYERp

1 lb swiss chard

1 tablespoon olive oil

2 garlic cloves, smashed

1/4 cup onion, chopped

2 large tomatoes, chopped

1/2 cup fat free sour cream or 1/2 cup plain yogurt

1/2 cup 2% low-fat milk

1/4 cup parmesan cheese

8 ounces fettuccine pasta, cooked according to pkg

salt and pepper

Wash swiss chard, cut into small pieces.

Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.

Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.

Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.

Swiss Chard Spanakopita Casserole from: http://www.myrecipes.com/recipe/swiss-chard-spanakopita-casserole-10000000554653/

Recipes of the Week–October 10th

Recipes of the Week–October 3rd

Recipes of the Week–September 26th

Recipes of the Week–September 19th

Recipes of the Week–September 12th

Recipes of the Week–September 6th

Recipes of the Week–August 29th

Recipes of the Week–August 22nd

Recipes of the Week–August 8th

Recipes of the Week–August 1st

Recipes of the Week–July 25th

Recipes of the Week–July 18th

Recipes of the Week–July 11th

Orange-Rosemary Mayonnaise from: http://homecooking.about.com/od/condimentrecipes/r/blcon97.htm

Orange-Rosemary Vinaigrette f/http://homecooking.about.com/od/condimentrecipes/r/blcon96.htmThe flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

Fried Zucchini Coins from: http://southernfood.about.com/od/zucchinirecipes/r/r80910c.htmServe these tasty zucchini coins with the easy sweet pepper dip or your own favorite dip. These make a good side dish or snack.

Recipes of the Week–July 5th

Recipes of the Week - June 27th

Recipes of the Week - June 20th

Recipes of the Week - June 13th

Recipes of the Week - October 25th

Recipes of the Week - October 18th

Recipes of the Week - October 11th

Recipes of the Week - October 4th

Recipes of the Week - September 27th

Recipes of the Week - September 20th

Recipes of the Week - September 13th

Recipes of the Week - September 6th

Recipes of the Week - August 30th

Recipes of the Week - August 23rd

Recipes of the Week - August 16th

Recipes of the Week - August 9th

Recipes of the Week - August 2nd

Recipes of the Week - July 26th

Recipes of the Week - July 19th

Recipes of the Week - July 12th

Recipes of the Week - July 5th

Recipes of the Week - June 28th

Recipes of the Week - June 21st

Recipes of the Week - June 14th

Recipes of the Week - June 7th

Recipes of the Week - November 2nd

Recipes of the Week - October 26th

Recipes of the Week - October 19th

Recipes of the Week - October 12th

Recipes of the Week - October 5th

Recipes of the Week - September 28th

Recipes of the Week - September 21st

Recipes of the Week - September 14th

Recipes of the Week - September 7th

Recipes of the Week - August 31st

Recipes of the Week - August 24th

Recipes of the Week - August 17th

Recipes of the Week - August 10th

Recipes of the Week - August 3rd

Recipes of the Week - July 27th

Recipes of the Week - July 20th

Recipes of the Week - July 13

Recipes of the Week - July 6th

Recipes of the Week - June 29th

Recipes of the Week - June 22nd

Orange-Rosemary Vinaigrette f/http://homecooking.about.com/od/condimentrecipes/r/blcon96.htm
The flavor of rosemary pairs beautifully with orange juice in this easy vinaigrette salad dressing. Recipe may be easily doubled.

Fried Zucchini Coins from: http://southernfood.about.com/od/zucchinirecipes/r/r80910c.htm
Serve these tasty zucchini coins with the easy sweet pepper dip or your own favorite dip. These make a good side dish or snack.