Recipes of the Week - June 15th

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

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.

Recipes of the Week - October 20th

Braised Mustard Greens With Garlic from: http://www.epicurious.com/recipes/food/views/BRAISED-MUSTARD-GREENS-WITH-GARLIC-231195

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

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

Onion Potato Gratin from: http://www.elise.com/recipes/archives/000786onion_potato_gratin.php

• 1 1/2 pounds Yukon Gold 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.

Rustic Autumn Fruit Tart from: http://allrecipes.com/Recipe/Rustic-Autumn-Fruit-Tart/Detail.aspx

• 1/2 cup butter, chilled
  1/2 cup cream cheese
  1 1/2 cups all-purpose flour
  2 apples - peeled, cored, and thinly sliced
  1 pear - peeled, cored and sliced
  1/4 cup orange juice
  1/3 cup brown sugar
  1/2 teaspoon ground cinnamon
  1/4 teaspoon ground nutmeg
  1/4 teaspoon ground cardamom
  1 1/2 tablespoons cornstarch
  1/2 cup apricot jam, warmed

Cut the cold butter and cream cheese into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the cold butter into the flour until the mixture resembles cornmeal; add the cream cheese and pulse until it's the size of small peas.) When you squeeze a handful of the mixture, it should form a ball. Shape the dough into a round disk, wrap it in plastic, and refrigerate for at least 1 hour.
Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch. Toss the fruit with the sugar-spice mixture and set aside.
Preheat an oven to 375 degrees F (190 degrees C). Set out an 8-inch tart pan, or, if you'll be making a free-form tart (galette), lightly grease a baking sheet.
Roll the pastry out on a lightly floured work surface to form a 10-inch circle. Transfer the dough to the tart pan or baking sheet. Arrange the fruit decoratively in the tart pastry. If you're baking the tart on a baking sheet, leave a 2-inch rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes. Remove the tart from the oven and brush it with the apricot jam.