Category: Recipes

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Zucchini, Tomato and Rice Gratin

1 cup cooked rice
5 tablespoons olive oil
1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
1/2 pound tomatoes, sliced 1/4-inch thick
Table salt and freshly ground black pepper
1 medium onion, halved lengthwise and thinly sliced
3 garlic cloves, minced
2 large eggs, lightly beaten
1 teaspoon chopped fresh thyme leaves
1/2 cup grated Parmesan, divided
 
Preheat oven to 450°F. Coat two baking sheets each with a tablespoon of a of olive oil. Spread zucchini and tomato slices on the baking sheets in as close to a single layer as you can. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through; it’s not worth the messy effort for the tomatoes. Leave oven on.
 
Heat large, heavy skillet over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
 
Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it. Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.
 
Recipe adapted from http://smittenkitchen.com/blog/2012/07/zucchini-rice-gratin/
Original image Smitten Kitchen
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Chicken, Mushroom and Poblano Enchiladas

Chicken, Mushroom and Poblano Enchiladas

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Ingredients Method

Ingredients
  

  • 1 chicken breast
  • 6 ounces firm tofu
  • 1 small poblano pepper
  • 1 tablespoon vegetable oil
  • 8 ounce package sliced cremini mushrooms
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 cup dairy sour cream
  • 1 cup shredded cheddar and Monterey Jack cheese 4 ounces
  • 8 corn tortillas
  • 1 jar Sweet Creek Organic Enchilada Green Sauce optional

Method
 

  1. Cut chicken into strips. Stem and seed poblano; cut into strips. In a skillet heat 1 tablespoon oil over medium heat. Add chicken, pepper strips, mushrooms, cumin, and salt. Cook for 8 to 10 minutes or until mushrooms and pepper are tender, turning occasionally. Stir in sour cream and 1/2 cup of the cheese.
  2. Preheat broiler. Lightly oil a 13x9x2-inch baking pan; set aside. Wrap tortillas in damp paper towels; microwave on 100 percent power (high) for 30 seconds or until warm and softened. Spoon chicken-mushroom filling into tortillas; fold over and place in prepared baking pan. Sprinkle with remaining cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. If desired, top with tomato and green onions.
  3. To order our Enchilada Green Sauce and Corn Tortillas please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_85
  4. Original recipe: http://www.bhg.com/recipe/vegetables/mushroom-and-poblano-vegetarian-enchiladas/
  5. Image: http://organizingdinner.com/

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Delicata Squash and Roasted Mushrooms with Thyme

Delicata Squash and Roasted Mushrooms with Thyme

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Ingredients Method

Ingredients
  

  • 6 tablespoons olive oil
  • 1 tablespoon chopped fresh thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 lb delicata squash 3 medium, halved lengthwise, seeded, and cut crosswise into 1/2-inch-wide slices
  • 2 lb mixed crimini mushrooms trimmed and halved

Method
 

  1. Stir together oil, thyme, salt, and pepper. Toss squash with 2 tablespoons thyme oil in a shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Toss mushrooms with remaining 1/4 cup thyme oil in another shallow baking pan (1/2 to 1 inch deep) and arrange in 1 layer. Roast squash and mushrooms, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender and liquid mushrooms give off is evaporated, about 25 to 30 minutes.
  2. Original recipe: http://www.gourmet.com/recipes/2000s/2004/11/delicata_squash_roasted_mushrooms
  3. Image: http://www.culinate.com/hunk/50970

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Kale Pesto

 

INGREDIENTS:
3 cups chopped kale
1/2 cup pine nuts (or almonds)
juice of 1/2 a lemon
1 garlic clove, smashed
1/4+ cup grated parmigiano cheese
salt & pepper to taste
olive oil to desired consistency
 
DIRECTIONS. 
Add olive oil to a pan on medium heat. Sautee the kale and garlic until garlic is brown. Add all ingredients to the blender/food processor and blend away! Serve with rice noodles and enjoy.
 
Original recipe and image: http://www.eatsleepcuddle.com/2012/07/pesto-kale-pesto.html

 

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Maple Glazed Carrots

Maple Glazed Carrots

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Ingredients Method

Ingredients
  

  • 1 bunch carrots peeled, sliced into 1/4-inch thick rounds
  • 2 Tbsp unsalted butter
  • 1/2 teaspoon salt
  • 1/4 Shady Maple Farms maple syrup
  • 1/3 cup orange juice optional
  • 1/2 teaspoon orange zest optional
  • Pinch cinnamon

Method
 

  1. In a large sauté pan, melt the butter on medium heat. Add the carrots and toss to coat. Cook for 3-4 minutes, then add the maple syrup. Cook for a minute more, add orange juice. Cover the pan and cook for 3 more minutes.
  2. Uncover the pan and increase the heat to medium high. Stir the carrots occasionally, and cook until almost all of the liquid has evaporated. Remove from heat.
  3. Sprinkle cinnamon over the carrots, and stir in the orange zest.
  4. To add our Shady Maple Farms maple syrup to your next order please visit: http://www.klesickfamilyfarm.com/cart/index.php?route=product/category&type_view=list&path=5_84
  5. Original recipe and image: http://icanboilwater.com/2011/03/24/maple-glazed-carrots/

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White sweet corn and potato soup

White sweet corn and potato soup

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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 1 tablespoon flour
  • 4 cups vegetable broth
  • 1 tablespoon dried thyme
  • 4-5 yukon gold potatoes diced
  • 2 cups of white sweet corn
  • 2 tablespoons parsley chopped (save a little for garnish)
  • 1/2 cup milk
  • a splash of cream optional
  • salt and pepper to taste

Method
 

  1. In a large pot over medium high heat, add oil and saute onions for about 5 minutes, until tender. Then mix in flour. Add vegetable broth and whisk until smooth. Bring to a boil.
  2. Reduce heat and add thyme and chopped potatoes. Simmer for about 20 minutes until potatoes are tender. Mash some potatoes if soup needs more thickness (optional). Stir in corn, parsley, milk and cream. Cook for another 5-7 minutes, and season with salt and pepper. Ladle into bowls and garnish with fresh chopped parsley.
  3. Original recipe and photo credit: http://www.wishfulchef.com/2012/01/corn-and-potato-soup/

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Soup Season – Lentil Stew with Za’atar

I denied it at first, but I’ve come to embrace the fact that it is now soup season. While I always briefly mourn the passing of simple summer meals, made up of little more than freshly sliced tomatoes, piles of cheese (feta or mozzarella, either are fine with me) and a vinaigrette, I quickly get over it and welcome soup season.
Really, the work is not much more than that tomato salad from above. Vegetables are cut and thrown into a pan, water or stock is added, then it’s left alone. Of course, it does require me to think about what’s for dinner more than 15 minutes before it’s on the table—a practice I’ve become accustomed to. But from fresh vegetable to soup it’s really no more than 45 minutes and you are rewarded with a warm and inviting scent that fills the home and floods the mind with memories of soup seasons of the past.
Meals that aid in the process of cleaning out the fridge are my favorite. Inevitably, there are a few random vegetables found at the bottom of the drawer – those get thrown into the pot. Often it’s those stragglers that determine what type of soup I make. With a pantry well stocked with chicken or vegetable stock (or a freezer stocked if you make your own) and your spice rack filled with various scents from fragrant exotic lands, then soup season need not be a boring one or one that requires much forethought.
In the soup (it’s really more of a stew) that I have for you today, I use a spice mixture called za’atar. I’m hoping that the exotic and intriguing sound of that ingredient will mask the name “lentils,” which often stirs up some groans of disgust rather than moans of delight.
The other night, some friends stopped by and I offered them some of our leftover dinner, which happened to be this stew. When I said it was lentils, the response was a very sarcastic, “Ohhhh lentils”—a response I was not surprised to get. Lentils usually are not very exciting, but notice that I said “usually.”
Za’atar is a Middle Eastern spice blend that is becoming more and more popular here. I picked up a rather large portion at the spice market in Seattle, having no idea what to do with it. Its fragrance was a bit soapy, but when cooked turned into this vibrant floral scent unlike anything I have smelled before. There’s a bit of nuttiness and smoke as the present sesame seeds caramelize in the heat. It’s not crucial that you have this ingredient (I’ll give other options below), but come the middle of soup season a foreign spice might be just the ticket to pull you out of a soup rut.
Enjoy the chilly mornings and settle into the crisp evenings.
Happy soup season!
by Ashley Rodriguez
www.notwithoutsalt.com

LENTIL STEW WITH ZA’ATAR

Ingredients:
2 Tbs olive oil
2 carrots, chopped
2 celery stalks, chopped
1 medium onion, diced
Pinch salt
4 garlic cloves, minced
1 1/2 Tbs za’atar
1 cup lentils
1 cup halved cherry tomatoes
5 cups water
Directions:
1. In a large pot sauté the onions, carrots and celery in the olive oil with a pinch of salt for about 7 minutes.
2. Add the garlic and sauté 2-3 minutes more.
3. Add the Za’atar and stir the spices throughout cooking for just about a minute to warm the spices and release their fragrance.
4. Stir in the lentils, then top with water. Let this simmer, covered, until the lentils are tender but not mushy.
5. Add 1 ½ – 2 teaspoons of kosher salt and simmer for an additional 15 minutes.
6. I served this stew over grilled bread that I rubbed with a garlic clove and I topped the whole mixture with the bright and herby yogurt sauce.

Yogurt Sauce

1/2 cup yogurt
1/2 tsp lemon zest
2 tsp lemon juice
1 tsp parsley
1 tsp mint
Pinch chili flake

Za’atar

If you don’t have za’atar you can easily make your own. If making your own sounds a bit daunting then simply adding some of your favorite herbs will give you a similar results. I prefer thyme and oregano. Add a squeeze of lemon juice and a bit of zest at the end.
3 Tbs. dried thyme
1 Tbs. lightly toasted sesame seeds
1/2 tsp. dried oregano or marjoram
1/4 tsp. kosher salt
1 Tbs. ground sumac (if sumac is unavailable, substitute 2 Tbs. dried lemon peel)
Combine everything in a spice grinder. Pulse several times to break up some of the seeds. Store well-sealed in a cool and dark place for six months.

 

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Pear Quinoa Salad

Pear Quinoa Salad

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Ingredients Method

Ingredients
  

  • 1 14- ounce can reduced-sodium chicken broth or vegetable broth
  • 1 cup quinoa see Tips, rinsed if necessary
  • 2 tablespoons walnut oil or canola oil
  • 1 tablespoon fruity vinegar such as pear, raspberry or pomegranate
  • 1/4 cup snipped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 2 ripe but firm pears diced
  • 1/2 cup coarsely chopped walnuts or pecans toasted (see Tips)

Method
 

  1. Bring broth to a boil in a large saucepan. Stir in quinoa, reduce heat to maintain a simmer, cover and cook until the liquid is absorbed and the quinoa has popped, about 15 minutes.
  2. Meanwhile, whisk oil, vinegar, chives, salt and pepper in a large bowl. Add pears and toss to coat.
  3. Drain any excess liquid from the cooked quinoa, if necessary. Add the quinoa to the pear mixture; toss to combine. Transfer to the refrigerator to cool for about 15 minutes or serve warm. Serve topped with nuts.
  4. Recipe and photo credit: http://www.eatingwell.com/recipes/pear_quinoa_salad.html

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Pie in Jar

Pie in Jar

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Ingredients Method Notes

Ingredients
  

  • Pie Dough
  • 2 Cups peeled and diced apples
  • 2 Tablespoons of brown sugar
  • 2 Tablespoons of cinnamon
  • Melted butter
  • Sugar

Method
 

  1. Make a topper and line the jar: Roll out a small handful of dough. Enough to cover the top of your jars, you can use the metal lid that comes with the jar as a cookie cutter. Line the jars.
  2. Mix all apples, sugar and cinnamon.
  3. Fill the jars (about 1/2 C filling for each jar)
  4. Top it off: Make sure your “lid” has a vent so steam can escape. You can use a knive to make a couple of slits or a tiny cookie cutter to make it decorative.
  5. When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit.
  6. Brush pie tops with butter and sprinkle with sugar.
  7. Freeze: When your pies are all done and topped, place metal lids back on and seal them tight. Then pop these them in the freezer.
  8. Bake: Bake for about 50-60 minutes, or until the tops are golden brown and the middles are bubbly. If you’re baking them fresh and not frozen they take about 45 minutes.

Notes

NOTE: If you are worried about putting these jars in the oven directly from the freezer, just remember these are canning jars – they are designed to be boiled, pressure cooked, etc. They bake just fine! If you’re really worried you can always let them sit at room temp for a bit first before putting them in a cold oven.
Original recipe: http://www.ourbestbites.com/2009/09/single-serving-pie-in-a-jar/
Image: http://thehomemakerssociety.blogspot.com/2012/03/mason-jar-tiny-pies.html

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CORN AND TOMATO SALAD WITH SHALLOT VINAIGRETTE

This salad is summer. So bright, clean and full of vibrant flavors. Feel free to adjust this recipe. Other fresh herbs would be lovely, as would some goat cheese in place of the feta or no cheese at all. Make sure your corn is perfectly sweet and tender. 

Ingredients: 
1 cup corn kernels (just off the cob)
1 cup halved cherry tomatoes
1 T chopped basil
1 cup arugula (optional)
¼ cup crumbled feta 
 
Directions:
Toss the above ingredients with enough vinaigrette to cover
 
SHALLOT VINAIGRETTE
 
Ingredients: 
1 t good quality mustard
3 t minced shallot
½ t honey
2 T champagne vinegar
½  cup olive oil
Salt and pepper to taste
 
Directions:
Add the first four ingredients, then slowly drizzle in the olive oil while whisking. Add salt and pepper to taste.
 
Recipe from Ashley Rodriguez from notwithoutsalt.com
 

 

 

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CARROT SALAD

In the demonstration I used orange and purple carrots which made the salad particularly lovely. Play around with the ingredients here adjusting to your taste.

CARROT SALAD

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 3 cups carrot ribbons about 2 medium carrots
  • 2 T olive oil
  • 1 T yogurt
  • 2 t lemon juice
  • ¼ t cumin
  • ¼ t coriander
  • Fresh cilantro
  • Pinch pepper flake
  • Salt

Method
 

  1. Combine the oil, yogurt, lemon juice, cumin and coriander in a small bowl. Add a pinch of salt. Taste and adjust dressing to your desire. Toss with the carrots. Finish with fresh cilantro roughly chopped or simply torn. Add a bit of pepper flakes if you would like some heat. Taste and add more salt if needed.

Notes

Recipe from Ashley Rodriguez from notwithoutsalt.com

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FENNEL & APPLE SALAD WITH BLUE CHEESE

This is sort of a rough approximation. Use as much or as little blue cheese as you’d like. I like to use a tart apple here – Gravenstein, Granny Smith or a vibrant Pink Lady are nice.

FENNEL & APPLE SALAD WITH BLUE CHEESE

Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 fennel bulb thinly sliced
  • 1 apple thinly sliced
  • 2-4 ounces blue cheese
  • Salt and pepper
  • Extra virgin olive oil

Method
 

  1. Toss the fennel and apple with just enough olive oil to lightly coat. Crumble in some blue cheese and a pinch of salt. Taste and adjust to your desire.

Notes

Recipe from Ashley Rodriguez from notwithoutsalt.com

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Pantry Pasta: Spaghetti with Garlic and Olive Oil

If you love pasta, here is a simple and heathier version of one of our favorites, it’s pantry pasta! It can be made in a few minutes with ingredients you probably already have on hand. The garlic is quickly and easily pureed with a garlic press or you can use the Garlic Powder available at our Grocery section.

Pantry Pasta: Spaghetti with Garlic and Olive Oil

Print Recipe
Ingredients Method

Ingredients
  

  • Serves 4
  • 4 medium cloves garlic peeled, processed through garlic press, and mixed with 1 teaspoon water
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup Paicines Extra Virgin Olive Oil
  • Salt
  • 10 oz. GF Brown Rice Spaghetti Pasta
  • 1/4 cup minced fresh parsley leaves optional
  • Ground black pepper

Method
 

  1. Heat oil, garlic, optional pepper flakes, and 3/4 teaspoon salt in small skillet over medium-low heat. Cook, stirring frequently, until garlic turns golden but not brown, about 5 minutes; remove pan from heat.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta; cook until al dente. Reserving 1/4 cup cooking liquid, drain pasta and return to pot. Add garlic mixture, reserved pasta cooking liquid, and optional parsley; toss well to coat. Adjust seasoning with salt and ground black pepper to taste. Serve immediately.
  3. Garlic Powder, Brown Rice Spaghetti Pasta and Paicine Extra Virgin Olive Oil available at our Grocery section: http://www.klesickfamilyfarm.com/main/order-honey-eggs
  4. Original recipe and image: http://www.spoonfulblog.com/2007/08/pantry-pasta-linguine-with-garlic-and.html

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Make-Ahead Spinach and Egg Breakfast Sandwiches

INGREDIENTS:

Yield: 12 sandwiches
 
12 eggs, scrambled
2 cups baby spinach
2 tablespoons butter 
6-8 ounces cheese, grated
12 whole wheat English muffins
 
It is recommended using either jumbo muffin tins or ramekins for baking multiple eggs at one time. Regular muffin can be too small for shaping the eggs to fit the English muffins. 
 
PREPARATION
1. Butter up the ramekins or muffin tins.
 
2. Scramble the eggs before cooking them which makes sure that they cook evenly.
 
3. Place spinach into each ramekin or muffin tin.
 
4. Add the scrambled eggs – approximately one egg per ramekin or muffin tin. Bake these guys at 350 degrees for about 20-22 minutes and they should be perfectly cooked. Be sure to check them to make sure the very centers are cooked through. If they aren’t, then cook them for a few extra minutes.
 
Once they cool for a few minutes, the egg cups should easily slide out of the tins.
 
5. While the eggs bake, prepare the muffins by splitting them open and adding cheese slices (fold in the corners of my square slices). If you like your muffins toasted, you can toast them before assembly.
 
4. Add the baked eggs when they're ready.
 
FREEZING AND REHEATING:
 
Let them cool before wrapping.
 
Wrap for microwave reheating: use dry wax paper deli sheets. That way, you can put the wrapped sandwiches directly in the microwave for reheating. 90-120 seconds
 
Wrap for oven reheating: Wrap them in aluminum foil if you prefer to reheat them in the oven. This is a good option if you want to reheat several at one time. It takes approx. 30-40 minutes to reheat frozen Breakfast sandwiches in a 350 degree oven. If they're thawed, it only takes about 15-20 minutes. The outside of the muffin gets crispy when these are warmed in the oven. Pop them in the oven when you wake up by the time the family is ready for breakfast these sandwiches are ready to go!
 
Original recipe and images: 
http://www.macheesmo.com/2012/04/breakfast-sandwiches-revisited/
http://www.theyummylife.com/Egg_McMuffin

 

 

 

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Honeydew Melon – Cucumber Smoothie

Honeydew Melon – Cucumber Smoothie

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Ingredients Method

Ingredients
  

  • 1 cup honeydew melon cut into small pieces
  • 1/2 cup cucumber peeled, seeded and diced
  • 1/2 teaspoon lemon juice
  • 1/4 cup plain yogurt
  • 1 tablespoon agave or sugar
  • 3-4 ice cubes

Method
 

  1. Blend all ingredients in a blender. Enjoy!
  2. Original recipe and image: http://www.dashofeast.com/2011/08/green-melon-summer-smoothie-sunrise-swims/

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Rustic Vegetables

Rustic Vegetables

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Ingredients Method

Ingredients
  

  • Assorted hard vegetables: KFF beets carrots, red bell peppers, zucchini, KFF green beans, garlic, etc.
  • 2 tablespoons Extra Virging Olive Oil
  • Salt pepper and dried dill to taste

Method
 

  1. Preheat oven to 425. Cut vegetables into bit size pieces, leaving garlic whole. Toss vegetables in oil, salt, pepper and dried dill. Bake in a roasting pan for 20-25 minutes. I covered with foil for the first 15 minutes, then uncovered to let brown in the oven.
  2. Recipe source: http://www.thecleaneatingmama.com/2011/06/rustic-vegetables.html

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Eggs in Chili Clouds

Eggs in Chili Clouds

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Ingredients Method

Ingredients
  

  • 4 pasture raised organic eggs room temperature
  • 1/4 cup green onions
  • 1/4 cup parmesan
  • 2 pieces cooked veggie bacon or regular bacon strips crumbled
  • 2 tsp chopped chili peppers
  • pepper to taste

Method
 

  1. Preheat the oven to 450 degrees. Cooked up the bacon! Once cooled down a bit, chop and set iaside. Separate the eggs, placing the whites in a mixing bowl and the yolks in individual cups. Be careful not to break the yolks! Whip up the whites until stiff peaks form, around 5-6 minutes. Carefully fold in the parmesan, green onions, bacon and chili. Line a baking sheet with parchment paper and spoon 4 mounds of the egg white mixture on to the sheet. Make a deep well in the center of each fluffy cloud of whites. Bake the egg whites in the oven for 3 minutes, until lightly brown but not fully cook. Take out the baking sheet and carefully pour each egg yolk in to the center of the egg white wells.
  2. Bake the eggs for 4 minutes, until the yolks are just set. If you like your yolks less runny, just leave the eggs in the oven for another minute or two.
  3. Image and recipe from http://www.kitchen-tested.com/2012/07/26/eggs-in-chili-clouds/

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