Category: Recipes

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Boursin & Parsley Potatoes

Image from urbangardencasual.com

1.5 pounds of Red, Yukon, or new potatoes, scrubbed clean under running water
Salt to taste for potatoes
1/2-1 pkg of Boursin cheese (herb flavored), (or other soft cheese, such as 4 oz of Neufchâtel)

1 Spanish onion, diced
1 Tablespoon fresh garlic, minced
½ to 1 stick butter
1/4 cup chopped fresh parsley or 2 tablespooons dried parsley
1 T olive oil

Cut potatoes in chunks, there’s no need to peel. Boil in salted water until fork tender. Drain leaving about 4-5 T of the water. Add the above ingredients. Mix and continue to cook until well blended. It will look like chunky mashed potatoes.

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Gratin of Red Kuri Squash

From www.boston.com

Like many varieties of winter squash, red kuri squash (also known as Japanese squash, orange hokkaido, or uchiki kuri squash) offers a promise of nourishing dinners. With its bright orange skin, and small teardrop shape, you’ll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor. Baked, braised, steamed, or pureed, this squash tastes wonderful; serve it as a side dish or use it as a base for soups. For this simple gratin, you don’t need to peel the squash. Roast, steam, or boil it with potatoes, then puree them, and stir in grated zucchini. Add ricotta, parsley, and a flavorful cheese (blue works well), or a milder one (Fontina, which melts nicely). After half an hour, you have a delicious side dish that will make you rejoice over fall’s harvest.

Gratin of Red Kuri Squash

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • Butter for the dish
  • 1
  • small red kuri squash a generous 1 pound, seeded and sliced
  • 1 lb
  • potatoes peeled and cut into 2-inch pieces
  • 1
  • small zucchini grated
  • 2/3
  • cup ricotta
  • 1/2
  • teaspoon freshly grated nutmeg plus more for the top
  • 1
  • tablespoon chopped fresh parsley
  • 1/2
  • cup grated Fontina or crumbled blue cheese
  • Salt and pepper to taste
  • 1
  • tablespoon butter cut up (for the top)

Method
 

  1. Set the oven at 400 degrees. Butter an 8-inch square baking dish.
  2. In a large saucepan fitted with a steamer insert, combine the squash and potatoes. Bring to a boil, cover the pan, and steam over high heat for 15 minutes or until the vegetables are tender when pierced with a skewer.
  3. Using a food mill or ricer set over a bowl, work the vegetables to form a puree. Or mash them with a potato masher until they are coarsely pureed. Add the zucchini, ricotta, nutmeg, parsley, 1/4 cup of the Fontina or blue cheese, and plenty of salt and pepper.
  4. Transfer the mixture to the baking dish. Smooth the top. Add the remaining 1/4 cup cheese, butter, and a sprinkle of nutmeg.
  5. Bake for 30 minutes or until the top is golden. Let the dish rest for 5 minutes before serving.

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Swiss Chard Breakfast Squares

Adapted from http://kalynskitchen.blogspot.com

Swiss Chard Breakfast Squares

Print Recipe
Ingredients Method

Ingredients
  

  • 1 bunch Swiss chard stems cut out and cut into thin ribbons and then chopped (can also use other greens)
  • Pinch of salt
  • 1 small onion diced small
  • 2 cloves garlic finely minced (or use 1/2 tsp. ground garlic from a jar)
  • 1/2 lb Crimini or other mushrooms diced into small pieces (about 12 mushrooms) (optional)
  • 2 medium red bell peppers washed, stems removed and diced.
  • 1 T olive oil or a little more, depending on your pan
  • 1/2 tsp. soy sauce or Tamari
  • 1/2 cup grated Monterey Jack Cheese about 2 oz., can use other white cheese such as mozzarella, Gruyere, or Swiss
  • 1/4 cup 100% whole wheat bread crumbs optional
  • 4 eggs beaten

Method
 

  1. Preheat oven or toaster oven to 350° F.
  2. Cut away center ribs from chard. Cut chard into thin ribbons, then chop coarsely. Wash chard in salad spinner or colander. Bring small saucepan of water to a boil, add chard, salt. Boil about 10 minutes, until chard is softened and cooked through. Let drain while you prep other ingredients.
  3. Heat olive oil in heavy frying pan. Sauté onions and red bell peppers over medium heat about 3 minutes; add garlic and sauté 2 minutes more. Add mushrooms and soy sauce and sauté 5-7 minutes, or until mushrooms are softened and liquid is evaporated.
  4. Squeeze water from drained chard and place into large plastic bowl. Add mushroom mixture, grated cheese, bread crumbs, beaten eggs mix together. Spray 9 X 9 inch glass or crockery casserole dish with olive oil or non-stick spray. Pour in egg mixture.
  5. Bake 20-25 minutes, until firmly set but not hard, and slightly browned. Let cool slightly, then cut into squares. Serve hot or at room temperature. This is good served with sour cream.

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Smashed Potato and Leek Soup

Adapted from www.soupchick.com

Smashed Potato and Leek Soup

Print Recipe
Ingredients Method

Ingredients
  

  • 2 large leeks
  • 1 lb new potatoes washed but not peeled
  • 2 strips no nitrate bacon
  • 2 tsp olive oil or butter
  • 1 Tbsp fresh thyme leaves plus a few extra for garnish
  • 4 cups homemade chicken stock or low-sodium store-bought broth
  • Kosher salt if needed (taste first; if you’re using store-bought broth, you won’t need salt)
  • Fresh ground black pepper
  • 1/2 cup milk

Method
 

  1. Trim the stem end and down to 2 ½ inches of the green parts of the leeks, and remove the outermost layer. Dice the remaining white part of the leeks into 1/4-inch pieces, and place in a large bowl. Fill the bowl with cool water, and agitate with your hand, swishing the leeks around to loosen the dirt. Then, set the bowl aside, and do not disturb it. The dirt will settle to the bottom, and the clean diced leeks will float on top.
  2. Dice the potatoes into 1/4- to 1/2-inch pieces, and set aside.
  3. In a small (3- or 4-quart) Dutch oven or heavy nonreactive saucepan with a lid, cook the bacon over low heat until semi-crisp but not brittle. Drain on paper towels, and set aside.
  4. To the bacon fat in the pot, add the olive oil. Use a strainer to gently skim the leeks out of the water (don’t stir up the water, as the dirt has settled on the bottom), and add them to the pot. Stir and cook for 2 minutes, until the leeks are translucent but not brown. Add the potatoes and thyme, and cook for 2 minutes, stirring frequently. Then, add the stock. Turn heat to high, and bring the soup to a boil; then, reduce heat to simmer, cover, and cook for 25 minutes.
  5. Taste, and add salt (if needed) and black pepper. With a wooden spoon, smash most of the potatoes against the side of the pot, leaving at least one-fourth of the potatoes in chunks. Stir in the milk, and crumble in 1-1/2 strips of bacon. Stir to combine, and taste again. Adjust the seasoning if needed.
  6. Serve hot, garnishing each individual bowl with a bit of crumbled bacon and some thyme leaves.

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Know your produce – tips for storing & preparing produce

KIWI

They’re a really good source of Vitamin C and dietary fiber and very low in calories. Kiwi fruit can also be used for certain fruit preparations where kiwi is used a meat tenderizer.

For a delicious Kiwi Raita visit : http://www.foodgal.com/2010/09/kickin-with-kiwi/

◊ ◊ ◊

BEETS

Store: Before refrigerating, separate the beets from the leaves. To keep the beets dry, store them and the leaves, unwashed, in separate plastic bags in the vegetable drawer.

Shelf life: The leaves will last for only two to three days, but the beets can stay fresh for two to three weeks.

Prep: Small, young beets are tasty grated raw in salads. (Beet juice can stain, so protect your countertops.) All types are delicious steamed or boiled. Or roast them at 400º F for 45 minutes; slice and top with goat cheese, olive oil, and balsamic vinegar.

This Unbeetable Chocolate Cake recipe was shared with us by one of our customers http://www.rightathome.com/Food/Recipes/Pages/UnbeetableChocolateCake.aspx

◊ ◊ ◊

CARROTS

Loaded with beta-carotene (a great source of vitamin A), carrots are colorful, flavorful, and versatile, working in either sweet or savory dishes, cooked or raw.

Store: Carrots keep in the vegetable compartment in a plastic bag for up to 10 days.

Prep: Along with celery and onions, carrots are used to create depth in stocks, marinades, soups, and sauces. They pair well with honey, thyme, cumin, curry, and orange.

For a simple delicious pot roast visit: http://simplyrecipes.com/recipes/pot_roast/

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Blueberry Recipes

We have a lot of fresh, Klesick Family Farm items this week, with blueberries looking especially good. That being said, we found these 3  great recipes that you can use to incorporate blueberries into your dinner menu!  They all sound delicious, so try them out and let us know what you think!

1. Teriyaki Pork CHops with Blueberry-Ginger Relish
http://bit.ly/bCmsir
INGREDIENTS

4 bone-in center-cut pork chops, (about 1 3/4 pounds), trimmed of fat

MARINADE

3 tablespoons reduced-sodium soy sauce

2 tablespoons dry sherry, (see Ingredient Note)

2 cloves garlic, crushed

1 teaspoon brown sugar

1/4 teaspoon crushed red pepper

BLUEBERRY-GINGER RELISH

1 cup fresh blueberries, coarsely chopped

1 shallot, chopped

1 serrano chile, seeded and minced

1 tablespoon chopped fresh cilantro

1 tablespoon lime juice

1 teaspoon minced fresh ginger

1/4 teaspoon salt

PREPARATION

  1. To marinate: Place pork chops in a large sealable plastic bag. Whisk soy sauce, sherry, garlic, brown sugar and crushed red pepper in a small bowl. Add the marinade to the bag, seal and turn to coat. Marinate in the refrigerator for at least 2 hours or overnight.
  2. To prepare relish: About 20 minutes before grilling the pork, combine blueberries, shallot, chile, cilantro, lime juice, ginger and salt in a small bowl.
  3. Preheat grill to high. Remove the pork chops from the marinade (discard marinade). Grill the chops 3 to 5 minutes per side. Let them rest for 5 minutes before serving with the relish
2. Blueberry Beef Burgers
http://bit.ly/aGL7vu

INGREDIENTS

2 slices whole-wheat country bread, crusts removed, torn into pieces

1/3 cup fresh or frozen and thawed blueberries

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

2 cloves garlic, minced

1/4 teaspoon salt, or to taste

Freshly ground pepper, to taste

12 ounces 90%-lean ground beef

PREPARATION

  1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
  2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 1/2-inch-thick patties, about 4 inches in diameter.
  3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.
3. Filet Mignon with Blueberry-Bourbon BBQ Sauce
http://bit.ly/cy9MYx

iNGREDIENTS

Blueberry-Bourbon Barbecue Sauce

1 1/2 teaspoons canola oil

1/2 small red onion, chopped

2 cloves garlic, chopped

1 jalapeño pepper, seeded and chopped

1/4 cup bourbon

1 cup fresh or frozen (not thawed) blueberries

1/4 cup ketchup

3 tablespoons cider vinegar

1 tablespoon brown sugar

1 1/2 teaspoons molasses

Pinch of ground allspice

FILET MIGNON

1 tablespoon chopped fresh thyme

1 tablespoon extra-virgin olive oil

3/4 teaspoon kosher salt

1/2 teaspoon coarsely ground pepper

1 pound filet mignon, 1 1/2 to 2 inches thick, trimmed and cut into 4 portions

PREPARATION

  1. To prepare sauce: Heat oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes. Add garlic and jalapeño and cook, stirring, until fragrant, about 30 seconds. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, 2 to 5 minutes. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, 15 to 20 minutes.
  2. Preheat grill to high.
  3. Combine thyme, oil, salt and pepper in a small bowl. Rub the mixture on all sides of steaks. Grill the steaks 3 to 5 minutes per side for medium-rare. Let the steaks rest for 5 minutes before serving with the sauce.
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Spring Onion, Banana, and Beet Recipes

Grilled Spring Onions:

Provided by: http://www.cookthink.com/recipe/4139/Grilled_Spring_Onions

serves 2-4

These onions make a delicious complement any grilled meal. Tender sweet spring onions take on delicious charred, complex flavors when grilled. Cook them for less time to preserve their fresh flavor, or a little longer for more sweetness.

Ingredients:

vegetable oil (for the grill)
2 tablespoons olive oil
2 teaspoons soy sauce
2 cloves garlic, minced
1 teaspoon fresh lemon juice
1 pound spring onions, cut in half lengthwise

Instructions:

1. If using a gas grill, preheat one side to high and one side to low. If using a charcoal grill, start a two-zone fire. Clean the grill with a grill brush. Oil the grill by holding a folded wad of paper towel with tongs, dipping it in vegetable oil, and brushing the oil (sparingly — it’s flammable) onto the grill grate.

2. Slice the onions in half lengthwise. In a small bowl, whisk together the oil, soy sauce, garlic and lemon juice. Using a basting brush, lightly coat both sides with the oil mixture.

3. Put the onions cut side-down on the high-heat side of the grill. Continuing to baste the onions with the oil mixture, cook 3-4 minutes. Then turn the onions and cook until they start to become tender and the sides darken, another 3-4 minutes.

4. Move the onions to the low-heat side of the grill and cook until the onions are tender and browned.

Cuban Beet Salad

Provided by: http://community.tasteofhome.com/forums/p/639830/5375497.aspx

1¼ hours | 20 min prep | SERVES 4

RECIPE BY: SassyStew

This is a beautiful side dish. Very simple – it lets the ingredients speak for themselves. I serve this with Carnitas and Tangy Citrus Slaw.

Ingredients

–           4 medium beets

–           1/2 small red onion, thinly sliced

–           1/2  lemon, juice of

–          1 tablespoon olive oil

–          2 tablespoons fresh parsley, minced

Directions

1.      Scrub the beets and cut off the tops, leaving about an inch of stem. Cook the beets according to your preference – roasted or boiled. Either way, it will take about 45 minutes. The beets should be tender and easily pierced with a knife. Set aside to cool.

2.      Meanwhile, put a kettle of water on to boil. Place the thinly sliced red onion in a sieve and pour the boiling water over them, allowing the water to drain into the sink. This will take the harshness from the onions.

3.      Peel and slice the beets. You can cut them into thin wedges, or cut the beets in half and then into 1/4 inch slices.

4.      Place beets, onions, parsley, lemon juice and olive oil in a bowl and toss to coat. Season with a bit of salt.

5.      Cover and chill for at least an hour to let the flavors marry. Can be served cool or at room temperature.

Banana Oatmeal Cookies

Ingredients

  • 1 cup whole cane sugar
  • 1 cup butter
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 3 ripe bananas, mashed
  • 2 cups rolled oats
  • 1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, cream butter and sugar together until smooth. Stir in the eggs and vanilla. Sift together the flour, baking soda, cloves and cinnamon, stir into the creamed mixture. Then add the mashed bananas, rolled oats and chocolate chips, mix until well blended.
  3. Drop dough by rounded spoonfuls onto unprepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove cookies from pan to cool on wire racks.

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Winning Berry Contest Recipes

Our guest judge Ashley Rodriguez from http://notwithoutsalt.com has chosen our berry recipe winners!

Congratulations to the following winners and we hope you all enjoy your flat of berries.

1.       Joie, Eric, & Molly Goodman; Blue Ribbon Blueberry Soup

2.      Mary Sebring; Chicken with Blackberry Herb Sauce

3.      Marilyn Harvey; Berry Cobbler

Here are the winning recipes submissions:

Blue Ribbon Blueberry Soup:

Greetings,
I hope you will enjoy this recipe for Blue Ribbon Blueberry Soup!  I first had this at an Herb Society potluck back in Wisconsin.  The woman who brought it came prepared with a stack of copies of the recipe as she had gotten used to being asked for it every time she shared it.  She didn’t write her name on it so I can’t give her direct credit, but my family has loved it and we’re grateful to her still!  It is delicious eaten as suggested, simply topped with vanilla yogurt (shortbread cookies make a yummy side to it too), but we have also found other great ways to eat it.  It makes a fabulous topping for vanilla ice cream, a delicious sauce for shortbread or lemon pound cake and is even yummy as a dressing on a salad of butter lettuce with walnuts and goat cheese!  I love the simplicity of the recipe, it’s truly all about the blueberries.  Also, it’s not overly sweet so you can still taste the natural tartness of the berries and the flavor the cinnamon and lemon bring is wonderful.  Hope you enjoy it as much as we do!
Best of wishes,
Joie, Eric, and Molly Goodman

Blue Ribbon Blueberry Soup

1 qt. (4 cups) fresh or frozen blueberries
1 cup unsweetened apple juice
2 tablespoons sugar
2 wedges lemon
1 stick cinnamon
1/2 teaspoon vanilla
8 tablespoons vanilla yogurt

Place all of the ingredients except the yogurt in a heavy saucepan.  Bring to a boil over high heat, stirring to dissolve the sugar.  Reduce the heat to low and simmer for 20 minutes.  Remove the lemon wedges and cinnamon stick and discard.  Allow the soup to cool to room temperature (about 45 minutes).  Puree the soup in a blender or food processor until smooth.  Chill the soup.  Serve it cold, topping each serving with 2 tablespoons of yogurt.  Makes 4 servings.

Chicken with Blackberry Herb Sauce:

Hello ,

Here is my submission to your berry recipe contest.  I came up with the idea of a savory berry coulis when my husband was told by his doctor to avoid cranberries.  He’s always been a turkey and cranberry guy, and a blackberry lover, too.  It was only natural to come up with a fruity sauce using his favorite berry.

This sauce is also delicious with salmon.  Substituting raspberries for the blackberries also makes a yummy sauce for poultry.
Enjoy!

Mary Sebring

Chicken with Blackberry Herb Sauce

Serves 4

4 boneless, skinless chicken breasts

The Marinade

2 cups water

3 Tablespoons kosher salt

1 sprig fresh thyme

1/2 teaspoon. freshly cracked pepper

1 Tablespoon agave syrup

The Sauce

1 bay leaf

8 oz blackberry puree  (whirl the berries in a blender-straining the seeds out is optional)

1 Tablespoon agave syrup

1 fresh sage leaf

canola oil

salt and black pepper to taste

1.  Combine water, salt, pepper, agave, and thyme in a gallon size zip locking plastic bag.  Close bag and mix ingredients well by tossing the bag back and forth.  When salt appears to be dissolved, add the four chicken breasts.  Toss again, and squeeze out excess air from bag.  Refrigerate 30 min or up to 4 hours.  Remove breasts from marinade and pat dry.

2.  Preheat oven to 375 degrees F.  Heat a grill pan on the cook top to medium high.  Lightly brush pan with canola oil.  Place the breasts on the grill pan until grill marks appear.  Turn them over and grill the other side.  Move the grill pan to the oven to finish cooking the breasts.  Baste with a little canola to keep them moist.  Remove from oven when a thermometer inserted into the thickest part of the breast reads 165 degrees F.  Salt and pepper them if desired.

3.  Heat the blackberry puree with the remaining 1 Tbsp agave syrup, bay leaf, and sage leaf.  Cook at a very low simmer until flavors combine, about 20 minutes.  The sauce should have the consistency of a syrup.  Adjust it by either thinning with water or thickening with further reduction.  Season with salt and pepper to taste.

4.  Spoon a generous pool of the sauce onto each of four plates.  Place a breast on top of the sauce and drizzle each breast with additional sauce.  Serve with sautéed zucchini or braised seasonal greens.

Berry Cobbler:

I would like to enter my recipe for Berry Cobbler.

It was a recipe my Mom use to make for us at home, then later used at her restaurant.

I now use it quite frequently for our business buffet. It is just delicious and a very old recipe.

Thank you,

Marilyn Harvey

Berry Cobbler:

(Serves 10-12)

1-2/3 cups Flour

2 teaspoons Baking powder

¾ cup Sugar

¾ teaspoon Salt

1 cube Butter, melted

1-1/3 cup Milk

6 cups total, of Fresh or frozen blackberries, Raspberries, Blueberries, Strawberries or a mixture of berries.

Use 1 tart and one sweeter berry if using a mixture.

Topping:

1 cup Sugar

1 cup Water

3 tablespoons Butter

In a medium size bowl, mix flour, sugar, baking powder and salt. Add milk and melted butter then stir until smooth. Spread batter over the bottom of a buttered  9 x 13 baking dish. Sprinkle berries over batter. Combine sugar water and remaining butter in a saucepan and bring to a boil. Pour over berries. Bake 400 degrees F.  for 45 minutes, or until nicely browned. Serve warm with vanilla ice cream.



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Oven Roasted Corn on the Cob with Garlic Scape Butter

Recipe adapted from  www.foodnetwork.com

Cook Time: 30 min
Level: Easy
Serves: 4 servings
Ingredients
4 ears fresh corn
Garlic Scape Butter (optional)

Directions: Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack (or on a sheet of foil if you’re concerned about a piece falling off and starting a fire) and roast for 30 minutes or until corn is soft. Peel down the husks and use as a handle when eating. Be sure to have something sturdy, to not only hold onto the corn as it comes out of the oven (it’s HOT), but also if you plan on husking it before you bring them to the table.

Garlic Scape Butter
Garlic scape butter makes a delicious topping to fresh steamed vegetables such as peas or green beans, or use it to sauté vegetables such as zucchini or baby potatoes (parboil them first), or top poached chicken or fish with a little slice as a sauce. Pasta? Rice? Garlic bread? Yes, yes, yes. Great stuff.
1 cup
1 hour – 20 minutes prep time.

6 garlic scapes
1/3 cup parsley sprigs
2/3 cup unsalted butter
1/2 teaspoon sea salt
pepper to taste
1 teaspoon rubbed basil (optional)

Rinse the garlic scapes. Wash and drain the parsley well. Put them in a food processor and process until finely chopped. Add about two tablespoons of the butter, the salt and pepper (basil if wanted), and blend in well.

Put this mixture in a small skillet and cook over medium heat, stirring frequently, until the garlic scapes are softened and fragrant; about 5 minutes. Remove to a small bowl and let cool completely. In the fridge is fine.

When the mixture is cool, mix in the remaining butter. Keep it chilled. It can be rolled in parchment paper then placed in a zippered freezer bag, and kept frozen if desired.
From: http://seasonalontariofood.blogspot.com/2009/06/garic-scape-butter.html

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Salade Nicoise

My favorite way to enjoy the albacore tuna is on this salad!

Four servings


1 six-ounce can troll-caught albacore in juices
2-3 tablespoons olive oil
1/2 cup chopped fresh basil or 1 tablespoon dried
2 tablespoons fresh lemon juice
1 garlic clove, chopped
1 small head green leaf lettuce, torn into bite-size pieces
2 large tomatoes, cut into wedges
1 green pepper, cut into strips
1/2 cucumber, peeled sliced
3-5 radishes, trimmed, sliced
2 hard-boiled eggs, quartered
6 drained canned anchovy fillets (optional, I don’t usually use them)
8 black olives (preferably brine-cured)
2 green onions, chopped

Flake undrained albacore with a fork; add the additional 2-3 tablespoons of olive oil and whisk with basil, lemon juice, and chopped garlic. Season dressing to taste with salt and pepper. Arrange bed of lettuce on large platter. Top decoratively with remaining ingredients. Drizzle enough dressing over to moisten. Serve, passing remaining dressing separately.

This is amazing with a thick buttered slice of Breadfarm’s Blanchard Black Olive Baguette! Make extra dressing and dip the baguette in it…yum!

-Marty, for the Klesick Family Farm



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Asparagus Salad

from www.101cookbooks.com

Asparagus Salad

Print Recipe
Servings: 2
Ingredients Method

Ingredients
  

  • 12 spears of thick asparagus sliced into 1/4-inch thick coins
  • 5 – 6 broccolini or broccoli florets, trimmed and cut into bite-sized pieces
  • 1 1/2 tablespoons fresh lemon juice
  • Big pinch of salt
  • 1 small shallot chopped
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup pine nuts toasted, and coarsely chopped
  • 7 baby Chioggia beets or radishes washed trimmed and very thinly sliced
  • Zest of one lemon
  • A bit of shaved parmesan

Method
 

  1. Wash the asparagus and broccolini well and set aside. Make the dressing by whisking together the lemon juice, salt, shallot and olive oil. Stir in the pine nuts. Set aside.
  2. To cook the asparagus, place a splash of olive oil along with a couple pinches of salt in a large skillet over medium-high heat. When the pan is hot add the asparagus and broccolini. Toss well and cover the skillet with a lid. Cook for one minute. Stir again, taste a piece, and cover again for another minute – but only if needed. You don’t want to overcook the vegetables here, they should be bright and with a bit of bite to them. When the vegetables are cooked, remove them from the heat and stir in the radishes and lemon zest. Taste, add a bit of salt if needed. Toss with 1/3 of the pine nut dressing, adding more as needed – as I mention up above, you might have a bit extra.
  3. Turn everything out onto a platter and finish with some shaved Parmesan.

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Fresh Pasta with Garlic Greens

from www.thefoodsection.com

Fresh Pasta with Garlic Greens

Print Recipe
Servings: 3
Ingredients Method

Ingredients
  

  • 1 pound fresh pasta (preferably brown rice pasta)
  • 2 tablespoons butter
  • 4-5 stalks garlic greens finely sliced
  • Salt to taste
  • Black pepper freshly ground (to taste)
  • Parmigiano reggiano cheese grated (to taste)

Method
 

  1. Boil water for the pasta.
  2. Melt butter in a sauté pan, being careful not to let it brown, and add the green garlic.
  3. Sauté on medium to medium-low heat until the green garlic has softened (but don’t let it brown). Remove from heat.
  4. Cook the pasta.
  5. When the pasta is cooked, drain it (reserve cooking liquid), and set pasta aside.
  6. Return the sauté pan to the range, set to medium to medium-high. When the butter starts to bubble, add about 1/4 cup of the water the pasta cooked in and whisk until the butter and water forms an emulsion. Keep whisking while the butter/water reduces slightly (around a minute).
  7. Add pasta to the pan and toss, adding more water if too dry, and seasoning with salt and pepper to taste.
  8. Plate and serve the pasta with grated parmigiano reggiano on top.

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Arugula Salad with Parmigiano-Reggiano

This recipe explains how to make a salad that’s on countless Italian restaurant menus. The salad is simple. What makes it so good is the peppery flavor of arugula combined with the nutty, salty flavor of Parmigiano-Reggiano cheese.

Arugula Salad with Parmigiano-Reggiano

Print Recipe
Servings: 3
Ingredients Method Notes

Ingredients
  

  • 3 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • One bunch arugula washed and chopped
  • 1/2 head leaf lettuce or romaine washed and chopped into salad-bite sized pieces
  • 1/3 – 1/2 lb. Parmigiano-Reggiano cheese grated

Method
 

  1. In a small bowl, whisk together lemon juice, olive oil, salt and pepper.
  2. In a salad bowl, blend together the lettuce and Arugula.
  3. Drizzle the dressing over the lettuce & arugula. Add the grated cheese. Toss lightly and serve.

Notes

adapted from recipe by Jennifer Meier
Serves 3

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Asparagus & Leek Frittata

adapted from  Bon Appetit

2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1/2 cup garlic greens, chopped
8 large eggs
1 cup diced Fontina or cheddar cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauteed 4 minutes. Add asparagus and sprinkle lightly with salt, and sauteed until tender, about 6 minutes. Add garlic greens. Whisk eggs, 3/4 cup Fontina or cheddar cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina or cheddar cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.

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Black Bean Tostados

from:  www.fresh365online.com/winter

Serves 4

This dish is a favorite. You will enjoy the combination of the beans, fresh avocado, sun-dried tomatoes, and cumin. The endive and the lightly-salted tortillas provide a satisfying crunch. And its effortless to prepare.

4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil (or oil from sun-dried tomatoes)
1 19-oz can organic black beans, drained and rinsed
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, or yellow onions chopped
1 c cabbage, shredded (or rainbow slaw)
2 c lettuce

Spray both sides of tortillas with olive oil and sprinkle with kosher salt. Broil 3-4 minutes, flip and broil reverse side until lightly browned. In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions or onions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lettuce on tortillas and top with bean mixture.

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Apple and Rhubarb Crisp

(makes one pie plate worth)

Adapted From:  www.dailyunadventuresincooking.com/2010/02/apple-and-rhubarb-crisp-recipe.html

Too often apple pies and crisps can be sickly sweet because of the natural sugar in the apples compounded with a heavy helping of extra sugar. This recipe only uses extra sweetening in the topping. Rhubarb has such a nice tart flavor that it is perfect to make this crisp not only more interesting in texture, but also in taste. The orange is used to keep the apples from browning but also to add flavor. Make sure you wash your orange thoroughly and use organic when using citrus zest. 

1 orange, zested and juiced
4 large apples, peeled, and diced small (about 6 cups)
2 pears, peeled, and diced small
3 cups dicedsliced rhubarb
4 tablespoons flour
2 teaspoons cinnamon
1 cup of flour
1 cup of oatmeal
1/2 cup brown sugar or Sucanat
1/8 teaspoon ground ginger
Scant grating of nutmeg.
1/2 teaspoon salt
½-3/4 cup cold butter 

Preheat oven to 400F. Combine in a bowl the apples, pears, rhubarb and orange zest and orange juice. Sprinkle flour and cinnamon on top and combine evenly. Pour into your baking dish.

In a bowl combine flour, oatmeal, sugar and salt. Dice butter into small cubes and toss with dry mixture. Using your fingers, mix butter in evenly so if you grab a handful of the dry mix it sticks together somewhat. You shouldn’t have big chunks left. Evenly distribute this over the fruit and press gently.

Bake for 30-40 minutes or until nice and brown on top and bubbling at the edges. Cool for a few minutes before serving.

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Grilled Romaine Hearts with Rustic Olive Dressing

from www.seriouseats.com

Romaine lettuce is being restyled. The workhorse of the Caesar salad bowl is breaking out of its cliché use and being exploited by chefs for soups, side dishes, wraps and stuffing. The heat adds a whole other dimension to the lettuce, releasing their sweetness with just a hint of smokiness. Stir-fried romaine lettuce, with garlic, is honestly quite fantastic! Don’t be so surprised, grilled lettuce is really good. I love how charred they get, a little burnt on the edges, warm but still crunchy in the middle. The trick is to brush it well with oil and cook for a very short time. It’s delicious and unexpected.

Grilled Romaine Hearts with Rustic Olive Dressing

Print Recipe
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 cup pitted black olives not too salty
  • 2 cloves garlic roughly chopped
  • Zest and juice of 1 lemon
  • 1/4 cup olive oil + more for brushing
  • 4 pieces rustic bread
  • 4 romaine lettuce hearts halved lengthwise
  • 1 small cucumber thinly sliced
  • 1 ripe tomato sliced
  • A few thin slices of red onion or shallot
  • A few shavings of parmigiano-reggiano cheese
  • Fresh ground black pepper

Method
 

  1. For the olives, you want a variety that is fleshy, easy to pit, and not overpoweringly salty. Alphonsos are a nice choice. Whatever you do, don’t use the tasteless canned “Ripe California” olives. If you only have the very salty kind, pit and soak them for ten minutes in hot water, then squeeze them out.
  2. In a mini-food processor, thoroughly puree the olives and garlic. Add the lemon zest and juice and process for 20 seconds. Add the 1/4 cup of olive oil, 2 teaspoons at a time, processing for 15 seconds after each addition to emulsify. Let rest and then taste and adjust acid and salt before serving. You want it at room temperature for serving.
  3. Heat a grill pan over a medium-high flame. Brush the bread with olive oil and toast on each side until nicely browned and marked by the grill. Push down a little to get nice marks.
  4. Brush the cut side of the romaine and grill for about 30 seconds, pushing down gently.
  5. To serve, put each piece of bread on a plate. Top with two romaine halves, some of the cucumber, tomato, red onion, and the parmigiano. Drizzle on the dressing and finish with a grind of black pepper.

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