Recipes From Farmerdave's

We've Moved (Our Recipe Blog, That Is)

2011-07-21T16:31:00.002-04:00

Thank you for visiting our recipe blog! We've moved the content to our own website:

http://www.farmerdaves.net/media/recipe-blog

All new content will be added to the new site. We hope you'll come visit us there!

Arugula-Avocado Pesto

2011-04-11T14:08:00.001-04:00

Recipe by Bethany Bellingham, inspired by Chloe Coscarelli's Avocado Pesto Pasta. Makes enough for 4-6 servings of pasta.

Ingredients:

1/2 - 1 pound arugula
1/3 cup pine nuts
3 cloves garlic
1/4 tsp salt (or to taste)
1/2 ripe avocado

Add pine nuts and garlic to food processor and finely chop. Add arugula, avocado, and salt and puree until smooth. Serve over hot pasta and enjoy!

Karen's Green Meatballs

2011-04-11T14:07:00.000-04:00

This week's recipe comes from Karen, who has a spring greens share with us this season. Karen says: "I made a meatball recipe using most of the greens in this week's share. The meatballs were very moist but still held together well. It was delicious and even my 20 year old daughter and all her friends loved it!

Ingredients:

About 2 cups packed greens (such as baby bok choy, arugula, and brassica) ground up in a food processor
One onion finely chopped
One egg
1 tbsp basil (or to taste)
1 tsp ground pepper (or to taste)
2 pounds of ground beef

Combine all ingredients in a mixing bowl and form into golf-ball size meatballs. Place meatballs on a baking sheet.

Cook approximately 20 minutes in 350 degree oven.

Remove from cookie sheet, let cool on a plate for about ½ hour and then add to the your favorite prepared spaghetti sauce and heat.

Serve over pasta or in a meatball sandwich!

Pasta with Tatsoi and Brown Butter

2011-04-11T14:06:00.001-04:00

When it is a little too cold for a salad, try this pasta recipe for something a little different. You can prepare this recipe with any of the baby greens in your spring greens share. Recipe serves 2-4 (Adapted from AppetiteforChina.com)

Ingredients

8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 - 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges

Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!

Braised Baby Bok Choy with Cashews

2011-04-11T14:04:00.000-04:00

Try this recipe with baby bok choy, or even the spicy baby mix! Simple and delicious. Recipe serves 2 (from SimplyRecipes.com)

Ingredients

1 tsp - 1 tbsp olive oil
1 cup chopped green onions (including green ends)
1/2 pound baby bok choy
1/2 tsp dark sesame oil
salt
1/4 cup chopped roasted cashews
optional: grated ginger or red pepper flakes, to taste

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Gently mix in cashews. Serve!

Baby Brussels Sprouts with Buttered Pecans

2010-12-13T09:40:00.000-05:00

from Gourmet | November 2006
submitted by Tammi, a Dracut CSA member

If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

Yield: Makes 6 to 8 servings
Active Time: 40 min
Total Time: 40 min

Ingredients

1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
preparation

Put oven rack in middle position and preheat oven to 350°F.

Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.

While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.

Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks' notes:
·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.

·Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.

·Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Baby-Brussels-Sprouts-with-Buttered-Pecans-236381#ixzz180Ei0SQW

Romanesco Pizza Crust

2010-12-13T09:34:00.002-05:00

From Susan, a Dracut CSA member

"Made a great pizza crust this week with the romanesco.

In medium bowl, mix one cup of cooked very finely diced romanesco, one cup shredded mozzerella cheese, and one egg.

Spread on a baking pan. Sprinkle with dried parsley, oregano and fennel. Bake for 12 - 15 minutes at 350 degrees.

Take out of oven and add your favorite pizza toppings an put back in oven for 7 - 10 minutes.

YUM!"

Smothered Cabbage, Venetian Style

2010-12-13T09:28:00.001-05:00

From *Essentials of Classic Italian Cooking*, by Marcella Hazan
Submitted by Amy Rindskopf, a Somerville worktrade member

Serves 6

2 pounds green, red or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt
Black Pepper
1 tablespoon wine vinegar

1. Detach and discard the first few leaves of the cabbage. The remaining
head of leaves must be shredded very fine. If you are going to do it by
hand, cut the leaves into fine shreds, slicing them off of the whole head.
Turn the head after you have sliced a section of it until gradually you
expose the entire core, which must be discarded. If you want to use the
food processor, cut the leaves off from the core in sections, discard the
core, and process the leaves through a shredding attachment.

2. Put the onion and olive oil into a large saute pan, and turn the heat on
to medium. Cook and stir the onion until it becomes colored a deep gold,
then add the garlic. When you have cooked the garlic until it becomes
colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2
or 3 times to coat it well, and cook until it is wilted.

3. Add salt, pepper, and the vinegar. Turn the cabbage over once
completely, lower the heat to minimum, and cover the pan tightly. Cook for
at least 1 1/2 hours, or until it is very tender, turning it from time to
time. If while it is cooking, the liquid in the pan should become
insufficient, add 2 tablespoons water as needed. When done, taste and
correct for salt and pepper. Allow it to settle a few minutes off heat
before serving.

"The Real" Eggplant Parmigiano

2010-12-13T09:25:00.000-05:00

Submitted by Marjorie

1/3 C flour, some salt and pepper - mix together in one bowl
2 eggs, slightly beaten in another bowl
Extra virgin olive oil - lots
Farmer Dave's fresh eggplant (if you use store bought eggplant, you must sit slices in salted water for an hour, then drain and pat dry to take the bitterness out)
Tomato Sauce (your favorite brand)
Grated cheese - parmigiano, reggiano, asiago, or a combination

Spread a thin layer of tomato sauce over the bottom of an oiled baking dish.

Preheat oven to 350.

Heat up a fry pan with EVO.

Dredge eggplant slices in flour, then dip in the egg.

Fry until golden brown on both sides.

You will need plenty of EVO as you continue to fry.

Layer fried eggplant slices one deep in baking dish with slight overlap.

Sprinkle on some grated cheese with a light hand, then a thin layer of tomato sauce.**

Make up to three layers thick keeping the cheese and tomato sauce thin.

Tomato sauce is recommended as the top layer (I always top with grated cheese and it bakes just fine)

** Options: add a touch of fresh cut up Farmer Dave's basil, or a touch of pesto made from Farmer Dave's basil

add a touch of garlic scape pesto made from Farmer Dave's garlic scapes

you get the idea

Bake 35 to 40 minutes, cool slightly before cutting.

Couscous Pilaf

2010-10-19T17:41:00.002-04:00

- Assorted chopped vegetables, for example: onion, garlic, peppers, or summer squash
- diced ham
- 2 cups chicken broth
- butter
- parsley
- 1 1/2 cups tricolor couscous
- Parmesan cheese
- salt and pepper, to taste

Saute veggies and ham in olive oil. Add broth, butter, parsley, salt, and pepper to pot and bring to a boil. Remove from heat. Add couscous, cover pot and let sit for 5 min. Stir, adjust seasoning, and top with Parmesan cheese.

Zucchini Minestrone

2010-10-19T12:31:00.003-04:00

recipe courtesy of Jaimi Kosa, CSA Member

- 1 cup diced onions
- 1 cup diced carrots
- 1 cup diced sweet peppers
- 3 T olive oil
- 9 cups water
- 4 tsp vegetable base
- 6 cups sliced and quartered zucchini
- 4 cups peeled, cored and coarsely chopped tomatoes
- 1/2 cup pearled barley (see Instructions note if you use a quick cook barley)
- 1+ tsp light salt
- 1/4 tsp black pepper
- 2 cans kidney beans
- 2 tsp basil
- 1 tsp oregano

Using a large stock pot, saute the onions, carrots, and sweet pepper in the olive oil until tender. Add water, vegetable base, zucchini, tomato, pearled barley, salt and pepper. (Note: if you want to use quick cook barley, do not add until later with the beans.) Simmer 50 min. Then, add canned beans (with liquid), basil, oregano (and barley if you are using the quick cook variety). Simmer 15 min. more. Serve with grated cheese, bread, croutons, etc.

Some people also make this recipe with beef stock, instead of vegetable base; or macaroni, instead of barley.

Mashed Turnips

2010-10-19T12:29:00.000-04:00

This recipe courtesy of Ener-G Foods.

Ingredients:

* 1 pound fresh turnips
* 1 tbsp sour cream
* 2 tbsp butter or margarine
* pinch pepper, to taste
* minced fresh parsley, to taste

Peel turnips. Cut into thin strips and boil for 9 minutes. Drain. Add other ingredients. Mash this mixture while turnips are still warm, and serve immediately.

Top of the Stove Turnips

2010-10-19T12:26:00.003-04:00

Serves 4 - recipe by American Eats (www.ifoodtv.com)

* 1 c. milk
* 1 tsp. salt
* 3 c. pared thinly sliced turnips
* 2 c. pared sliced carrots
* 1/2 c. sliced onion
* 1/4 c. diced celery
* 1/4c. diced green pepper
* 1 tbsp. butter
* 1 c. grated American cheese
* 3 tbsp. fine cracker crumbs

Bring 1 cup water and milk to a boil in saucepan. Add salt, turnips, carrots, onion, celery and green pepper; simmer, covered, for 20 minutes or until just tender. Add butter, grated cheese and cracker crumbs. Simmer, covered, until cheese is melted.

Apple Stuffing

2010-10-12T14:01:00.000-04:00

Adapted from About.com

* 1 cup carrots, grated
* 1 cup celery, diced
* 1 cup diced onion
* 1/4 cup butter or margerine
* 1 tsp poultry seasoning
* 1/4 tsp pepper
* 1/2 tsp salt
* 8 cups dry bread, cubed
* 2 apples, finely chopped
* 1/2 cup chopped walnuts
* 1 1/2 cups chicken, turkey or vegetable broth

Pre-heat the oven to 375 degrees.

Melt the butter in a large skillet over medium heat. Cook the carrots, celery and onion until tender, about ten minutes. Stir in the poultry seasoning, pepper and salt.

In a large bowl, combine the bread cubes, apples and walnuts, then add the carrot mixture. Add enough water or broth to moisten, tossing gently.

Transfer to a casserole dish, cover, and bake for 20 to 30 minutes.

Cheese, Apple and Arugula Sandwich

2010-10-12T13:59:00.001-04:00

adapted from "Vegetarian Cooking for Everyone" by Deborah Madison

Spread 2 slices nutty sandwich bread (such as oat, multigrain, or whole wheat) with mayonnaise. Add thinly sliced Gruyere or Jack cheese, thinly sliced unpeeled apple, and arugula. Top with second slice of bread, cut in half, and serve.

Apple Squash Soup

2010-10-12T13:57:00.003-04:00

adapted from "Clean Food" by Terri Walters
Serves 6

* 1 large butternut squash (or buttercup squash, or sugar pumpkin)
* 1 large yellow onion, chopped
* 2 tablespoons grapeseed oil
* 4 large apples, peeled, cored and quartered
* 4 cups vegetable stock
* 1 cup rice milk
* 1/4 cup coconut milk
* 1/2 teaspoon ground nutmeg

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces.

In a large pot over medium heat, saute onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Puree with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

Caramel Apples! (Three ways)

2010-10-12T13:03:00.002-04:00

Remove the stems from 6 apples and stick wooden craft sticks into the tops. Then, choose your variation and go to town!

1. The "Cheater" Way (just kidding!): Butter a baking sheet. Unwrap 14-ounces (1 package) individually wrapped caramels. Place unwrapped caramels in a bowl with 2 tablespoons milk. Microwave 2 minutes, stirring once. Roll each apple in caramel sauce. Place on buttered baking sheet until set. (from www.Allrecipes.com)

2. The Martha Stewart, "From Scratch" Way: Bring 1 cup heavy cream, 1 cup sugar, 1/4 cup corn syrup, and 2 tablespoons unsalted butter to a boil in a saucepan over medium-high heat. Clip a candy thermometer to pan, and continue to cook until mixture reaches 245 degrees, 10 to 12 minutes. Place pan in ice-water bath to stop the cooking. Dip bottom of each apple in caramel. Using a spoon, coat apple halfway to three-quarters of the way up sides. Transfer to a parchment-lined baking sheet, and refrigerate until set, about 15 minutes (or overnight). (from www.marthastewart.com)

3. The No-Processed Sugar, Less Guilty and Still Yummy Way: Soak 2 cups pitted dates in 1 cup water. Pulse-chop 2 cups nuts (walnuts, almonds, hazelnuts or other nuts of your choice) in the food processor and transfer to a bowl. In the food processor, blend the soaked dates, 2 tablespoons almond or cashew butter, 1 teaspoon vanilla extract, and 1 tiny pinch of sea salt. Using a butter knife, spread "caramel" on the apples. Roll the apples in the chopped nuts. Chill in the refrigerator before serving. (recipe adapted from Brigitte Mars).

Cilantro Mint Vinaigrette

2010-10-12T12:28:00.003-04:00

Recipe courtesy of Karen, Farmstand Crew Member
(all quantities can be adjusted to taste)

Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.

Karen's Lentil Salad with Seared Asian Greens and Cilantro-Mint Vinaigrette

2010-10-12T12:20:00.004-04:00

Recipe courtesy of Karen, Farmstand Crew Member

Ingredients (all quantities are flexible; this is a great recipe for using up the veggies you have on hand!):

- 8oz of lentils (cooked but still whole and firm)
- bok choy (substitute tatsoi, cabbage, or broccoli if desired), chopped
- red onion
- leeks
- garlic
- jalapeno or poblano peppers (optional, to taste)
- chopped pears (try it with apples, if you'd like!)
- salt and pepper
- Canola or peanut oil for searing the greens
- Cilantro-Mint Vinaigrette (see below for recipe)

Heat a bit of oil in a very hot pan and sear bok choy until wilted and slightly carmelized. Remove and set aside. Add red onion, leeks, garlic and hot peppers to the pan. Lower the heat and cook until soft.

In a large mixing bowl, combine lentils, chopped pears, bok choy, and the onion mixture. Toss with cilantro mint vinaigrette. Serve immediately or refrigerate for several days.

Cilantro Mint Vinaigrette
(all quantities can be adjusted to taste)

Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.

Kimchi

2010-10-12T12:13:00.004-04:00

Recipe courtesy of Heidi, CSA Packing Manager
Adapted from the Urban Country Fair's Skillshare Workshop in Union Square (Somerville)

Chop or shred as many vegetables as you like. Vegetables can include: Tatsoi, Bok choy, carrots, beets, radishes, apples, mustard greens, hakurei turnips.

For every 2 pounds of vegetables, you will need:

- 4c. water
- 1/2c. coarse salt
- 3 chopped scallions (or onion or leek)
- 2 cloves minced garlic
- 1 1/2 T minced hot pepper
- 2 t sugar
- 1 1/2 t minced fresh ginger

In a large bowl, dissolve salt in water. Add vegetables and weigh down with plate. Let sit for 12 hours. Drain vegetables. Mix in other ingredients. Pack into jars. If extra space at top, push bottom of baggie in and fill with
brine to top. Seal jar. Let it ferment in cool dark place for about a week.
Test it occasionally and refrigerate when it's fermented to your liking. Enjoy!

Honeyed Walnut Zucchini and Kousa (or Green Beans)

2010-10-12T11:22:00.002-04:00

Recipe courtesy of Heidi, CSA Packing Manager

- 1-2 small onions
- olive oil
- 1 zucchini and 1 kousa (or substitute some green beans!)
- 2 T honey
- 1 cup walnuts

Toast the walnuts for 5-10 minutes at 375 degrees. While toasting, dice onion. Chop zucchini, kousa or green beans into 1 inch chunks. Sautee onions with olive oil. Add zucchini, kousa. Sautee for several minutes. Add honey. Turn off heat. Add walnuts. Stir. Add preferred seasonings (salt, pepper, etc). Eat!

Elizabeth's Blue Ribbon Dilly Beans

2010-10-12T11:14:00.003-04:00

adapted by Elizabeth Howse from the Ball Complete Book of Home Preserving

Makes 6 pints

* 3 Tbs kosher, pickling, or canning salt
* 3 Cups white vinegar
* 3 Cups water
* about 4 lbs Farmer Dave's beans, green, wax, or a mix, trimmed
* 3 small red bell peppers, seeded and sliced into thin strips
* 18 whole black peppercorns
* 3 tsp dill weed, (or 6 dill sprigs if farmer dave grows dill)
* 6 cloves garlic

Prepare canner, jars and lids.

In a large stainless saucepan, combine salt, vinegar, and water. Bring to boil, stirring to dissolve salt. Add beans and pepper strips, return to boil, remove from heat.

Place 3 peppercorns, 1/2 tsp dill weed (or one sprig) and 1 clove garlic in
each hot pint jar. Pack beans and pepper strips to 1/2 inch to top of jar.
Ladle hot pickling liquid to 1/2 inch from top of jar. Remove air bubbles
and add more pickling liquid if necessary to maintain 1/2 inch headspace.
wipe rims of jars, center lids and tighten screwbands until finger-tip
tight. (If you choose to stop here and not can them, they will keep in the refrigerator for up to 3 months). For best flavor, wait at least a week before opening them.

Place jars in canner ensuring they are completely covered with water, bring to boil and process ten minutes. Remove lid from canner, and turn off heat, and wait five minutes. Remove jars and let cool in a draft free place. For best flavor, wait at least a week before opening them. Canned, they will keep at room temperature for up to a year.

Plum Torte

2010-09-29T09:05:00.004-04:00

Recipe courtesy of Amy, CSA Member
(from the New York Times a long time ago, but originally from Marian Burros and Lois Levine's The New Elegant But Easy Cookbook)

Prep time: 10 minutes
Cooking time: 50-60 minutes

1/2 c. unsalted butter
3/4 c. sugar
1 c. unbleached flour, sifted
1 tsp. baking powder
Pinch salt
2 eggs
24 halves pitted purple plums (Note: you probably won't need this many, unless you're using the really small plums. You could also use a couple of larger plums or nectarines/peaches and cut them into sixths or eighths)
Sugar, lemon juice, cinnamon for topping

1. Preheat oven to 350 degrees.
2. Cream the sugar and butter in a bowl. Add the flour, baking powder, salt, and eggs, and beat well.
3. Spoon batter into a spring form of 8, 9, or 10 inches. Place the plum halves/piecs skin side up on top of the batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 tsp. of cinnamon, depending on how much you like cinnamon.
4. Bake one hour. Remove and cool; refrigerate or freeze if desired. Or (yes!) cool to lukewarm and serve plain or with whipped cream.
5. To serve a torte that was frozen, defrost and reheat briefly at 300 degrees.

Donna's Summer Stew - a la Farmer Dave's

2010-09-29T08:50:00.004-04:00

Recipe courtesy of Donna, CSA Member

- 4 Thai Kermit Eggplants (wash trim, cut into eights, salt for at least 1/2 hour to remove some bitterness - later wipe off some of the salt before using)
- 1 large zucchini - sliced ¼ inch thick or so circles and cut in half
- A bag of pinto beans (shelled)
- 2 cloves of garlic sliced
- 1 small onion chopped

- 1 pound of ground beef (I seasoned the beef with Benson's Masterpiece Seasoning - with no salt )
- 2 cans of chopped tomatoes (I like Trader Joe's no salt added)
- 1 can of water w/Trader Joe's liquid chicken bullion
(or can of chicken broth)
- 1 cup of brown rice
Add more or less or whatever you have or like!

In a large pan with a little oil sauté two sliced up cloves of garlic and the onion until tender. Add in ground beef and brown, Remove from pan and save. Add a little more oil and sauté up the eggplants until just tender. Remove and save. Add a little more oil and sauté the zucchini for a few minutes. Return beef and veggies to the pan. Add in the water/broth and a can of tomatoes. Stir in the brown rice, add the beans and the other can of tomatoes. Mix well to cover rice and beans with liquid. Bring to boil, cover, turn down to a simmer and cook for at least 45 min, until beans and rice are cooked. Uncover, stir and cook about 10 mini more. Season to taste. Serve with crusty bread or roll. Makes 4-8 servings. Freezes and reheats well.

Asian Greens and Tofu Soup

2010-09-29T08:29:00.003-04:00

Adapted by Farmer Dave's from "150 Vegan Favorites" by Jay Solomon

- 1 tablespoon canola oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and slivered at an angle
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger root
- 6 cups water or vegetable stock
- 1/4 cup soy sauce
- 2 teaspoons rice vinegar
- 1 to 2 teaspoons sesame oil
- 1/2 teaspoon black pepper
- 1/2 pound extra-firm tofu, cut into 1/2-inch cubes
- 4 cups chopped bok choy, tatsoi or spinach (or a mixture)
- 1 cup snow pea pods, trimmed and halved (or use green or yellow beans from your share!

In a large saucepan, heat the oil over medium heat. Add the onion, carrots, garlic, and ginger and cook, stirring, for 5 minutes. Add the water, soy sauce, rice vinegar, sesame oil and pepper and bring to a simmer over high heat. Reduce the heat to medium-low and cook for about 15 minutes, stirring occasionally. Stir in the tofu, bok choy or other greens, and snow peas and cook for 10-15 minutes, stirring occasionally. Remove from the heat and let stand for 5 to 10 minutes before serving.

Ladle the soup into bowls and serve hot.

Tip: to give the soup a woodsy flavor, add 6 to 8 fresh shiitake or oyster mushrooms to the pan while sauteing the onion and carrots.

Mango Sesame Tatsoi

2010-09-28T11:01:00.001-04:00

Adapted by Farmer Dave's from "Clean Food" by Terry Walters
Serves 2-4

Greens

- 1-2 heads tatsoi
- 1 tablespoon grapeseed oil
- 2 tablespoons water
- 1 tablespoon toasted sesame seeds

Dressing

- 1/2 mango, peeled, pitted and finely chopped
- 1 shallot, minced
- 2 tablespoons brown rice vinegar
- 2 tablespoons toasted sesame oil
- 1/4 cup grapeseed oil

In medium bowl, whisk together all dressing ingredients and set aside.

Trim off the ends of the tatsoi heads and separate the leaves. Heat oil in a large skillet over medium-high heat. Add tatsoi and saute 1 minute. Add water and steam tatsoi until just soft and bright green (2-3 minutes). Remove from heat, arrange greens on serving dish and top with mango dressing. Sprinkle with sesame seeds and serve.

Stir-Fry Chinese Cabbage

2010-09-28T10:57:00.002-04:00

Serves 4 to 6 - adapted from Ellie Krieger

Ingredients:

- 2 teaspoons canola oil
- 1 small onion, sliced
- 1 clove garlic, minced
- 1 teaspoon minced ginger
- 1 head napa cabbage, or bok choy, cleaned and sliced
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil

Directions

1. In a large saute pan over medium-high heat, add the canola oil and heat.
2. Add the onion, garlic and ginger and saute, stirring, for 1 minute.
3. Add the cabbage and cook until just starting to wilt, about 2 minutes.
4. Add the soy sauce and rice vinegar, stir until cabbage is wilted about 3 minutes.
5. Remove from heat and drizzle with the sesame oil.

Recipe found at www.foodnetwork.com

Andrew's Slow-Cooker Vegetarian Chili

2010-09-28T10:49:00.004-04:00

Recipe courtesy of Andrew, Farmstand Crew Member

This recipe makes a good 6 quarts - enough for a crowd, or to freeze and reheat on a chilly fall evening! If you don't have a 6-quart slow cooker, you can halve the quantities and cook in a smaller slow cooker.

- 1-2 large sweet onions, chopped
- 1 green or cubanelle pepper (or however many you need to clean out your fridge!), seeded and chopped
- As much summer squash, zucchini or kousa as you like, chopped (optional)
- As much butternut or buttercup squash as you like, chopped (optional)
- Kernels from as many ears of corn as you like (optional)
- 6 tablespoons tomato paste
- 2 28-ounce can crushed tomatoes (or CSA tomatoes!)
- 6 15-ounce cans of beans, drained (Andrew likes a mixture of pinto, black, and kidney beans. You can also use an equivalent amount of cooked dry beans, or cooked cranberry shell beans.)
- 3-4 jalapeno peppers, chopped (or to taste) (optional)
- 1 teaspoon salt, or more to taste
- 1/2 cup - 1 cup water, depending on the consistency you like
- 1/2 teaspoon black pepper, or more, to taste
- 2 tablespoons chili powder or ground chipotle powder

Combine all ingredients in a 6-quart (or larger) slow cooker. Cook on low for 6-8 hours. Season to taste.

Borscht (Beet Soup)

2010-09-28T10:38:00.002-04:00

Serves 8.

Borscht is a beet soup that originated in Ukraine. It is very popular in many Eastern and Central European cultures. There are many different versions of borscht; some hot, some cold. Here is a hot version of this beautiful red soup.

Adapted by Farmer Dave's from "The Vegan Table" by Colleen Patrick-Goudreau

- 3 medium-size beets, plus greens
- 6 cups water or broth of your choice
- 1 1/2 teaspoons salt
- 1/2 cup finely chopped carrots
- 5 white or yellow potatoes such as Yukon gold (3 peeled and quartered; 2 diced and peeled, if desired)
- 2 tablespoons olive oil or butter
- 1 yellow onion, finely chopped
- 1 1/2 cups chopped fresh tomatoes or 1 can (15 ounces) diced tomatoes
- 1/4 cup milk, cream, or non-dairy milk
- 1 1/2 cups finely shredded red or green cabbage
- 1 tablespoon fresh dill
- Salt and freshly ground black pepper, to taste
- 1 large-size bunch fresh dill, snipped with scissors

Using a sharp knife, carefully cut off skin of beets, without taking too much beet flesh. Cut peeled beets into quarters. Wash beet greens to remove any soil and roughly chop. Set aside.

Place water, salt, carrots, the 3 quartered potatoes, beets, and beet greens in a large soup pot over high heat. Bring to a boil.

Meanwhile, in a separate saute pan over medium heat, heat olive oil or melt butter. Saute onion until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium-low, and simmer for 10 minutes. Set aside.

When beets are tender, about 30 minutes later, use a slotted spoon or tongs to remove them from pot, along with potatoes. Chop up half of these beets into bite-size pieces, and place the other half in a blender or food processor, along with potatoes. Add milk and blend until smooth (you can also mash them by hand). Return bite-size beets and mashed beets/potatoes back to the soup pot.

At the same time, add remaining 2 diced potatoes, shredded cabbage, dill and tomato/onion mixture to the soup pot. Simmer stew until potatoes are just tender, 10 to 15 minutes. Season with salt and pepper to taste.

Spoon into individual serving bowls, and top with a generous amount of dill. Fresh dill is key to this dish, so don't be stingy with it! Serve hot.

Shredded Beet, Apple and Currant Salad with Apple Vinaigrette

2010-09-28T10:33:00.003-04:00

from "Vegan Soul Kitchen" by Bryant Terry

serves 4-6

- 2 large fresh beets, peeled, roots trimmed, and coarsely grated
- 2 large firm apples, such as Cortland and Granny Smith, cored, peeled and coarsely grated
- 2 cups apple juice
- 2 teaspoons apple cider vinegar
- 1/4 teaspoon coarse sea salt
- 2 tablespoons extra-virgin olive oil
- Freshly ground white pepper
- 1/2 cup currants

Combine the shredded beets and apples in a large bowl. Meanwhile, in a small saucepan, bring the apple juice to a boil and reduce the juice to a little less than 1/2 cup, about 15 minutes. Transfer 1 tablespoon of the reduced apple juice to an upright blender (reserve the rest for another dish or dilute with water and drink).

Make the vinaigrette by adding the apple cider vinegar and salt to the blender and blending while slowly pouring in the olive oil. Season with white pepper to taste.

Add currants and the dressing to the bowl with the beets and apples and massage with clean hands until well dressed, 3 to 5 minutes. Serve.

Beets with Lemon, Cilantro and Mint

2010-09-28T10:25:00.002-04:00

from "Vegetarian Cooking for Everyone" by Deborah Madison

Serves 4-6

- 1 1/2 pounds beets, cooked and peeled
- Finely grated zest of 1 lemon plus 2 tablespoons juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint or one teaspoon dried
- 1/2 teaspoon ground coriander
- Salt and freshly milled pepper
- 6 tablespoons extra virgin olive oil
- 4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce
- 1/4 cup oil-cured black olives

Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/2 teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.

Homemade Habanero, Orange and Tomato Ketchup

2010-09-14T13:37:00.002-04:00

Yield 3 cups - recipe courtesy Emeril Lagasse, 2007

* 2 tablespoons olive oil
* 3/4 cup finely chopped onion
* 1 habanero, stemmed and seeded
* 1 1/2 teaspoons minced garlic
* 1 tablespoon minced ginger
* 1/2 cup red wine vinegar
* 1/2 cup apple cider vinegar
* 1 cup dark brown sugar
* 3/4 cup fresh squeezed orange juice
* 2 teaspoons orange zest
* 1 teaspoon kosher salt
* 1/2 teaspoon ground mustard
* 1/4 teaspoon ground mace
* 1 (28-ounce) can whole plum tomatoes, with juices, broken into pieces

Set a 2-quart saucepan over medium heat and add the olive oil. Once the oil is hot, add the onions, habanero, garlic and ginger to the pan and cook until softened, about 4 to 5 minutes. Pour the red wine and apple cider vinegar to the pan along with the brown sugar, orange juice, orange zest, salt, mustard and mace. Bring to a boil and add the tomatoes and tomato juices to the pan. Continue to cook until the liquid has reduced by half, about 20 to 25 minutes. Remove from the heat, place in a food processor and puree until very smooth. Remove the ketchup from the food processor and store in a clean, nonreactive container. Store refrigerated for up to 3 weeks.

Gazpacho

2010-09-14T13:33:00.004-04:00

Serves 6 - recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, from America's Small Farms, Villard, 2003

* 9 large vine-ripened tomatoes
* 2 medium cucumbers, peeled, seeded, and chopped
* 1 medium red onion, chopped
* 1 bell pepper, chopped
* 1/3 cup olive oil
* 6 tablespoons red wine vinegar, or to taste
* 3 garlic cloves, finely chopped
* 1 to 2 jalapeno peppers, finely chopped
* Salt and freshly milled black pepper
* 1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)

Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.

Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.

Jalapeno Corn Muffins

2010-09-14T13:25:00.002-04:00

Yield 12 muffins - recipe courtesy Emeril Lagasse, 2005

* 2 tablespoons butter
* 1/3 cup finely chopped onions
* 1 cup fresh corn kernels
* Pinch salt plus 3/4 teaspoon salt
* 1 cup all-purpose flour
* 1 cup yellow cornmeal
* 1 tablespoon baking powder
* Pinch cayenne pepper
* 1/3 cup shredded Cheddar
* 1 cup buttermilk
* 1/4 cup vegetable oil
* 2 large eggs
* 1 tablespoon minced green jalapeno, seeds and stem removed
* 1 tablespoon minced red jalapeno, seeds and stem removed
* 3 tablespoons honey

Preheat oven to 375 degrees F.

In a small saute pan, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.

In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.

Spoon the batter into lightly greased, regular size muffin tins, filling 3/4 of the way full. Bake muffins for 12 to 15 minutes or until golden and a toothpick inserted into the center comes out clean. Remove from muffin tins and cool on wire rack. Serve warm.

Gluten-Free Summer Pasta Salad

2010-09-14T13:19:00.004-04:00

Recipe courtesy of Bethany, CSA Manager

(makes a very large mixing bowl's worth - make up a batch for several days of lunches, or bring to a potluck!)

Ingredients:

* 1 16-ounce package Tinkyada brand brown rice spiral pasta (Tinkyada has the best texture after refrigerating, but you can use another brand if you are going to eat the salad right away).
* 1/2 pound green beans, trimmed and cut into 1-inch pieces (or a small package of frozen peas, thawed)
* 1-2 pints cherry tomatoes, halved
* 1 small or medium onion, minced
* 1 bunch basil, dill, or cilantro, coarsely chopped
* 1-2 cloves garlic, pressed
* 1/4 - 1/3 cup balsamic vinegar
* 1/4 cup olive oil (or more, to taste)
* 1 tablespoon agave nectar or honey
* 1/2 teaspoon sea salt, or more, to taste

Cook the pasta according to package directions. While the pasta is cooking, combine all other ingredients in a large mixing bowl.

Drain the pasta and rinse with cold water. Add pasta to the mixing bowl and toss to combine all ingredients. Taste and adjust seasonings, if desired.

Corn and Tomato Summer Salad

2010-09-14T13:10:00.003-04:00

Recipe courtesy of Heidi, CSA Packing Manager

Ingredients

* Corn
* Cherry Tomatoes
* Cubanelle Peppers
* Bell Peppers
* Cucumbers
* Onions
* Garlic
* Olive oil
* Balsamic vinegar
* Sea Salt
* Freshly Ground Pepper

Use whatever quantities you get in your CSA share. Cut the corn off the cob. Quarter cherry tomatoes. Chop peppers and cucumbers into 1/2 - 1 inch chunks. Chop up 1 small-medium onion and a few cloves of garlic (on the finer side). Mix chopped produce together in a bowl. Add a bit of olive oil, balsamic vinegar, salt and pepper to taste. Enjoy immediately. (Note that the tomato can make the salad juicy after a day or two, so it's best to eat this salad soon after making it.)

Slow-Cooked Tomato Sauce for Pasta

2010-09-14T13:08:00.001-04:00

from Bethany, CSA Manager

2 tablespoons olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
As many tomatoes as you want to use up, seeded and chopped
1/2 cup dry red wine
1 to 2 teaspoons packed light brown sugar, to your taste
1 bunch fresh basil, chopped
1 teaspoon dried oregano, chopped
1 teaspoon salt
1/2 teaspoon freshly ground pepper.

Add all ingredients to a 4 or 6 quart slow cooker. Cover and cook on low for 6 hours. Puree using an immersion blender, or allow to cool and puree in a blender or food processor. If you like a thicker sauce, cook until the sauce reduces to the texture you like. Use within a week, or freeze for winter use!

Variation - leave the sauce chunky instead of pureeing.

Tomatoes Stuffed with Herbed Grains

2010-09-14T13:03:00.000-04:00

from "Vegetarian Cooking for Everyone," by Deborah Madison

4 medium to large ripe but firm tomatoes
1 cup cooked rice, couscous, quinoa or other grain
1/2 cup toasted pine nuts or chopped toasted almonds
2 garlic cloves, minced
3 tablespoons finely chopped parsley
2 tablespoons finely chopped dill or basil
3 tablespoons grated Parmesan
Salt and freshly milled pepper
Olive oil

Preheat the oven to 375 degrees. Slice the tops off the tomatoes, scoop out and chop the pulp. Mix the pulp with the rice, nuts, garlic, herbs and cheese. Season well with salt and pepper and fill the tomatoes. Replace the tops, brush them with oil, and set closely together in a small, oiled baking dish. Bake until the filling is hot, about 25 minutes. Carefully remove the tomatoes with a spatula to a serving plate.

Serves 4.

Tomato Chutney

2010-09-14T13:00:00.002-04:00

Recipe courtesy of Pallavi, Farmer Dave's bookkeeper

Olive oil or Canola oil - 4 Tbsp
Onions - 1 Chopped
Tomatoes - 5 large
Salt - to taste
Powdered red chili or red pepper flakes - 1/4 tsp or to taste
Black Mustard Seeds - 1/2 tsp
Whole cumin seeds - 1/2 tsp
Whole dried Red Chile - 1
Green Chile- 2 (optional)
Asafoetida (hing) - 1/8 tsp (optional)
Sugar 3-4 tbsp or to taste

Method:
1. Heat 4 Tbsp Oil in a pan.
2 Add Mustard Seeds and allow them to pop,
3 Add cumin seeds
4 Break and add Whole Red Chili.
4 Add Asafoetida
5 Saute Onions until lightly caramelized.
6 Add Tomatoes/green chiles and cook till tomatoes softens (approximately 7-10 minutes).
7 Add salt,sugar and red chile powder & cook for another 3-4 minutes.

For a variation, add 2 tsp of grated ginger along with onions. Any of the ingredients can be adjusted to suit your personal taste.

Peach Salsa

2010-09-14T12:19:00.002-04:00

Recipe courtesy of Heather, Dracut CSA pickup staff member

3 cups pureed tomatoes
3 cups chopped tomatoes
5 large peaches (peeled and chopped)
2 green bell peppers(chopped)
2 onions (chopped)
3 (or more) finely chopped jalapenos (keep seeds in if you like it spicy)
1/4 cup sugar
1/2 tsp cumin
1 tsp garlic pepper (or a clove or two of fresh garlic-minced)
1-2 tbsp lime juice
splash of apple cider vinegar

Combine all ingredients in a bowl. Let the mixture sit in fridge for about an hour prior to eating to allow the flavors to mingle.

Collard-Cornbread Stuffing

2010-09-14T12:15:00.001-04:00

Serves 8 - recipe courtesy Food Network Magazine

1. In a large deep skillet, saute 1/2 pound diced andouille sausage in 6 tablespoons butter for 3 minutes.

2. Season with salt and pepper and add 1 chopped onion, 3 chopped celery stalks and 1 tablespoon each chopped thyme and sage; cook 5 minutes, then add 4 cups sliced collard greens and let wilt.

3. Pour in 3 cups chicken broth. Simmer until step 5.

4. In a large bowl, mix 2 large eggs.

5. Add to the bowl 8 cups toasted white bread cubes, 6 cups crumbled cornbread and the hot broth mixture.

6. Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Vegetarian Caldo Verde Soup

2010-09-14T12:13:00.001-04:00

Serves 2 - recipe found at chefinyou.com

1 onion,chopped
2-3 garlic, minced
2-3 large potatoes,chopped
1 cup tempeh, cubed (optional) Note: Non-Vegetarians can replace tempeh with chouriço
1 bunch Collards (about 1/2 pound) Note: you can also use kale or turnip greens instead of collards.
4-5 cups of Vegetable broth or water
salt and pepper to taste.

Heat 1/2 tbsp of oil in a large saucepan. Saute the cubed tempeh until lightly fried about 2-3 min. Set the lightly fried tempeh aside.

In the same pan, add the onions and garlic along with salt. No oil is needed. The salt will help to sweat the onions out in 1-2 min. Add the potatoes and stir for another 1-2 minutes.

Add the vegetable broth (or water) along with pepper, close the lid and cook for 5-8 minutes or until the potatoes are cooked and mushy.

At this point you can either blend the potatoes in a processor or if you want it chunky, simply mash the mixture lightly with a masher. You can also blend it using hand blender. Whatever works for you.

Chop the collards into very fine julienne. You can add as much as you like - more the better. Its a collard soup after all.

Add the collards directly to the soup and let it simmer for 2-3 minutes or until the greens have wilted.

Serve warm topped with tempeh. Enjoy with home made crusty whole wheat bread.

Collards, Golden Raisin, and Almond Saute

2010-09-14T12:11:00.001-04:00

Serves 4-6 - recipe courtesy Cheryl Smith

1/2 cup olive oil
1 Spanish onion, small diced
3 cloves garlic, chopped
2 bunches collard greens, washed, and cut in 1/2-inch strips
1 cup golden raisins
1/2 cup slivered almonds, toasted
Kosher salt
Freshly ground black pepper

Heat an 8-quart saucepan over high heat. When very hot, add the oil, onions, and garlic, sauteing quickly for 1 minute. When the onions just start to turn golden, add the collard greens, raisins, and almonds. Season with salt and pepper, and add a little water if necessary, for a little steam. Saute for about 5 to 6 minutes more, and adjust seasoning, to taste.

Vegetarian "Southern-style" Collard Greens

2010-09-14T11:51:00.003-04:00

Serves 4-6 - recipe courtesy Sunny Anderson

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.

Southwestern Corn Pudding

2010-09-14T11:41:00.005-04:00

Recipe courtesy of Bethany, CSA Manager

Makes a 9 x 13-inch pan. To make an 8-inch square pan instead, feel free to cut the recipe in half!

8 cups fresh corn (about 12 ears), cut off the cob - this quantity does not need to be exact - feel free to use slightly more or less
1 red bell pepper, seeded and chopped finely
2 cups coconut milk
1/2 cup cornstarch
1 cup cornmeal
2 tablespoons pure maple syrup
1 cup finely chopped scallions
1/4 - 1/2 cup finely chopped cilantro
1-2 teaspoons salt
1 tsp. (or to taste) chipotle chili powder
Cayenne, if desired

Instructions

Preheat the oven to 350°F and lightly grease an 9 x 13-inch square baking or casserole dish.

Stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.

Transfer 3 cups of corn to a blender or food processor. Add the coconut milk and cornstarch mixture, and pulse about 20 times, until the mixture is mostly pureed but not completely smooth.

Transfer to a large mixing bowl and mix with the remaining corn, red bell pepper, cornmeal, maple syrup, scallions, cilantro, salt, chipotle powder, and cayenne.

Pour the batter into your baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.

Chef Ted's Corn Souffle

2010-09-14T11:24:00.006-04:00

Serves 4 - recipe courtesy of Ted Helm, CSA Member

· 4 ears corn
· soufflé dish prep
· Butter, room temperature
· 2 tablespoons grated Asiago
· soufflé base
· 3 tablespoons butter
· 3 tablespoons flour
· ½ teaspoon paprika
· 2 teaspoon fresh chives, minced (or 1t dried)
· ½ teaspoon nutmeg, freshly grated
· kosher salt, to taste
· fresh ground black pepper, to taste
· 1 cups milk, hot
· 4 large egg yolks (2 1/2 ounces by weight)
· 6 ounces Asiago cheese
· fluff
· 5 egg whites plus 1 tablespoon water (5 1/2 ounces by weight plus 1/2 ounce water)
· ¼ teaspoon cream of tartar

Shuck and steam four ears of corn. When they cool, cut off the kernels with a knife. (I hold the corn on a cutting board like a cello, sawing down with a paring knife and rotating.) For extra corn flavor, scrape any leftover "corn milk" out of the kernels into a bowl and reserve.

Use room temperature butter to grease an 8-inch soufflé. Add the grated Asiago and roll around the mold to cover the sides, creating a "climbing wall" for the soufflé to scale. Cover with plastic wrap and place into the freezer until ready to cook.

Preheat oven to 375°F.

In a small saucepan, cook all the water out of the butter (when it stops bubbling, no water is left), but swirl the pan as necessary so butter solids don't burn at the bottom of the pan.

In a separate bowl, combine the flour, paprika, chives, nutmeg, kosher salt and pepper. Whisk this mixture into the melted butter. Cook for 2 minutes.

Slowly whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil (and thickens considerably), remove from the heat. (For you science types, cool to 140°F or less.)

In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks, one at a time, into the milk sauce, constantly whisking. Whisk in the cheese until incorporated. Add the corn kernels and any corn milk. Season with salt, pepper, paprika and nutmeg to just below "too salty." (The flavorless whipped egg whites will mellow out the heavily seasoned base.) This sauce can hold in the fridge for a day.

In a large, clean, non-plastic bowl, whip the egg whites and cream of tartar until they reach soft peaks. Stir a quarter of the whipped whites into the base. Continue to add the whites by thirds, folding quickly and gently, as if you were wrapping a wet puppy in a blanket.

Pour the mixture into the soufflé dish. Fill the souffle to 1/2-inch from the top. Place the soufflé on a baking sheet for easy access and spill proofing. Bake in the oven for 30-35 minutes or until the soufflé is done. Do not open the oven door for the first twenty minutes of cooking; it definitely won't be ready, and the soufflé may fall.

Serve immediately.

Notes:

For a more professional rise, you can prepare an aluminum-foil "collar" with a butter/cheese "climbing wall" just like you did the soufflé dish, using string to tie it around the dish after you fill it. More climbing wall means a higher soufflé.

The secret ingredient here is the nutmeg, which has a huge teenage crush on both béchamel and corn. If you can afford it, skip the powdered jar stuff and grate from a whole nutmeg nut.

Spanish Chorizo, Kale and Cranberry Bean Soup with Oven-Dried Tomato-Garlic Toast

2010-09-14T11:17:00.004-04:00

Serves 4 - recipe courtesy Bobby Flay

Soup:

1/2 pound Spanish chorizo, cut into 1/4-inch thick slices
1 large Spanish onion, finely chopped
4 cloves garlic, coarsely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
1/2 pound kale, coarsely chopped
1 cup white wine
8 cups chicken stock
2 cups cranberry beans, soaked overnight [no need to soak when using the fresh ones from the farm!]

Heat a medium saucepan over high heat. Add chorizo and cook until lightly golden brown and fat has rendered. Remove chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. Add the onions, garlic, carrots and celery to the fat and cook until soft. Add the kale and cook until slightly wilted. Add the wine and the chicken stock and bring to a simmer. Add the beans and cooked chorizo and cook until the beans and the kale are soft, about 1 hour. Ladle soup into bowls and serve with the toast.

Oven Dried Tomato Toast:

3 plum tomatoes, sliced 1/8-inch thick horizontally
1/2 cup olive oil
4 cloves garlic
12 slices of French baguette, sliced into 1/3-inch thick slices on the bias
Salt and freshly ground pepper
2 tablespoons finely chopped fresh oregano

Preheat oven to 200 degrees F. Place sliced tomatoes on a baking sheet lined with parchment paper. Place tomatoes in the oven and bake in the oven for 6 to 8 hours or until the tomatoes are dried and have lost all of their moisture. Heat oil in a small saucepan over low heat. Add garlic, remove from heat and let sit for 20 minutes. Increase the heat in the oven to 350 degrees. Brush the bread on both sides with the garlic oil. Place a slice of tomato on each piece of bread, season with salt and pepper and sprinkle with some of the oregano. Bake in the oven for 5 to10 minutes, until the bread is lightly golden brown.

Shaker Fresh Cranberry Bean Chowder

2010-09-14T11:09:00.004-04:00

Yield 7 cups - Courtesy of Jasper White's FIFTY CHOWDERS (Scribner, 2000)

2 pounds fresh cranberry beans (shell beans) in the pod
4 ounce slab (unsliced) bacon, rind removed, cut into 1/3-inch dice
1 clove garlic, finely chopped (1 teaspoon)
1 large onion (12 ounces), cut into 1/2-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf
5 cups chicken broth, or water
1 pound ripe tomatoes, peeled and cut into 1/2-inch dice, with their juice, or 1 1/2 cups diced (1/2 inch) canned tomatoes with their juice
2 tablespoons dark molasses
Kosher or sea salt and freshly ground black pepper
For garnish: 3 scallions, thinly sliced

Shuck the beans and discard any that are soft or blemished. You should have about 3 cups.

Heat a 3- to 4-quart heavy pot over low heat and add the diced bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown.

Add the garlic and cook for 30 seconds. Add the onion, thyme, and bay leaf and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onion is tender but not browned.

Add the beans and stock. Partially cover the pot and bring to a simmer. Cook the beans at a steady simmer over medium heat for 20 to 25 minutes, until they are tender. Reduce the heat to low.

Remove 2 cups of the chowder from the pot and puree in a food mill held over the pot so it falls directly back into the chowder, or puree in a food processor and return to the chowder. Add the tomatoes and their juices, along with the molasses, and let the chowder simmer slowly for another 15 minutes. Remove from the heat and season with salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has cooled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat the chowder over low heat, stirring occasionally so it doesn't stick. Ladle the chowder into cups and sprinkle with the sliced scallions.

Old Bay Cranberry Beans

2010-09-14T10:59:00.003-04:00

Serves 4 - from 366 Delicious Ways to Cook Rice, Beans and Grains.

This is a quick recipe for a tasty bean that is underutilized in this country. The beans are simply cooked along with aromatic vegetables and Old Bay Seasoning (usually used in crab boils).

1 cup fresh cranberry beans
4 cups water
1 onion, halved
1 celery stalk
1 small carrot
3 stems parsley
1 tablespoon Old Bay Seasoning
Salt

Combine the beans in a saucepan with everything except the salt. Cover and bring to a boil, then reduce heat and simmer gently about 20 minutes until beans are tender. Discard the vegetables and parsley. Add salt to taste. Lift beans out of cooking water with slotted spoon and serve.

Roasted Radishes, Hakurei Turnips and Scallions

2010-09-14T10:43:00.004-04:00

Recipe courtesy of Bethany, CSA Manager

As many radishes as you have, quartered
As many hakurei turnips as you have, quartered
As many scallions (or onions or leeks) as you like, chopped into 1-inch pieces.
Toasted sesame oil
Tamari or other soy sauce

Preheat oven to 400 degrees. In baking pan large enough to fit all your vegetables, toss the vegetables with enough sesame oil and tamari to lightly coat everything. Spread out vegetables evenly on a baking pan. Roast for about 30 minutes, or until tender, stirring once or twice in between. Delicious!

Cherry Tomato Summer Salad with Ranch Dressing

2010-08-16T14:44:00.002-04:00

Serves 4 - recipe from Food Network Kitchens Cookbook, 2003

Forget bottles and jars. Our homemade 1-2-3 ranch dressing turns this American classic into the real deal. Immersing vegetables in boiling salted water and then plunging them into ice water is called blanching and refreshing. Having the water at a full rolling boil before adding the vegetables, as well as cooking uncovered, is the key to keeping green vegetables vibrant.

8 ounces small red-skinned potatoes, halved
Kosher salt
1 cup fresh corn kernels (from 2 ears of corn)
1 cup chopped fresh green or wax beans
1 cup small broccoli florets
1 cup cherry tomatoes, halved
1 kirby cucumber with peel, chopped
Ranch Dressing, recipe follows
Freshly ground black pepper
4 cups torn mixed greens, such as arugula, romaine, and watercress
1 cup sprouts, such as alfalfa, broccoli, radish, or pea, optional

Put the potatoes in a small saucepan with enough cold water to cover and season with salt. Bring to a boil and then simmer, uncovered, until just tender, about 5 minutes. Drain and put in a large bowl.

Bring a medium pot of water to a boil and salt it generously. Fill a medium bowl with ice water and salt it as well. Add the corn, beans, and broccoli to the boiling water and cook until crisp-tender, about 2 minutes. Use a slotted spoon or strainer to scoop out the vegetables and plunge them immediately into the ice water. Drain the vegetables, pat them dry, and add to the bowl of potatoes along with the tomatoes and cucumber.

Toss the salad with 1/2 cup of the dressing. Taste, and add more salt and pepper, if desired. (The salad may be prepared up to this point 2 hours ahead and refrigerated.)

When ready to serve, toss the salad with the greens and the sprouts, if desired, and with a bit more dressing if you like your salad on the well-dressed side. Pass the remaining dressing at the table.

Ranch Dressing:
Yield: about 1 1/3 cups
1 clove garlic
1/2 teaspoon kosher salt
1 cup mayonnaise
1/3 cup buttermilk
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh chives
1 scallion (white and green parts), thinly sliced
1 teaspoon white wine vinegar
Freshly ground black pepper

Smash the garlic clove, sprinkle with the salt, and, with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape the paste into a small bowl, add the remaining ingredients, and whisk well to make a creamy dressing. Use immediately or refrigerate in a tightly sealed container for up to 3 days.

Roma Tomato, Spinach & Tortellini Soup

2010-08-16T14:43:00.000-04:00

Serves 4 - recipes courtesy Kathleen Daelemans

1 tablespoon olive oil
1/2 cup minced onion (about 1/2 small onion)
1 clove garlic, minced
4 to 6 cups broth, chicken or vegetable
2 cups tomatoes, crushed through your fingers or coarsely chopped
1 (9-ounce) package fresh tortellini or 4 servings dried tortellini
sea salt and cracked black pepper
10 ounces fresh spinach, chopped
1/4 cup freshly grated Parmesan

In a 3-quart soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.

Easy Heirloom Tomato, Zucchini, and Cheese Tart

2010-08-16T14:39:00.000-04:00

Serves 4 - recipe courtesy Jeanne Lemlin

1 sheet (half of a 17-ounce package) frozen puff pastry
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
2 medium zucchini, quartered lengthwise and thinly sliced
2 cups diced heirloom tomatoes, well drained
3 large eggs
1 cup grated smoked Gouda
1/2 teaspoon salt
Generous seasoning freshly ground black pepper

Remove the puff pastry from the package and let thaw at room temperature for about 30
minutes, or until no longer frozen but still cool.

Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook 5 minutes, or until the onion is slightly tender. Stir in the zucchini and saute just until it begins to soften, about 5 minutes. Mix in the drained tomatoes and raise the heat to medium-high. Cook, stirring often, until the zucchini is tender but not mushy and the juices have evaporated. Let cool.

Lightly butter a dark-colored 9-inch tart pan with a removable rim or a glass pie plate. On a lightly floured surface, roll the puff pastry into an 11-inch square. Fit it into the tart pan or pie plate. Trim off the overhanging pieces of pastry with scissors. Refrigerate the crust, uncovered, for 15 minutes, or up to 8 hours, covered.

Preheat the oven to 425 degrees F.

Beat the eggs in a large bowl. Stir in the cheese, salt, pepper, and cooled vegetables. Spoon the mixture into the tart pan. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the tart comes out clean. Remove the outer rim of the tart pan. Let the tart cool on a wire rack for 20 minutes before slicing. It is best to serve this tart very warm rather than piping hot.

Marinated Tomatoes and Grilled Onions

2010-08-16T14:38:00.000-04:00

Serves 2 - recipe courtesy Tidepools, Koloa, HI

Tomato Marinade:
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 tablespoon basil, minced
1 teaspoon olive oil
3 tomatoes, sliced 1/2-inch

Mix all tomato marinade ingredients together and marinate tomatoes.

Onion Marinade:
2 ounces mirin
1 ounces brown sugar
1 tablespoon ginger, minced
1/2 onion, sliced

Mix all onion marinade ingredients together and marinate onions.

Grill onions until soft, serve at room temperature with marinated tomatoes.

Scalloped Tomatoes with Croutons

2010-08-10T13:30:00.001-04:00

Ingredients:
3 tablespoons olive oil (reduced from original)
2 cups bread from a French boule, in a 1/2-inch dice, crusts removed
2 1/2 pounds plum whatever good tomatoes you’ve got, cut into 1/2-inch dice
3 cloves garlic, minced (about 1 tablespoon)
2 tablespoons sugar
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup thinly slivered basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Heat olive oil in a large sauté pan over medium-high. Add the bread cubes and stir so that they are evenly coated with oil. Cook cubes, tossing frequently, until toasty on all sides, about 5 minutes.

Meanwhile, combine tomatoes, garlic, sugar, salt and pepper in a large bowl. When the bread cubes are toasted, add the tomato mixture and cook them together, stirring frequently, for 5 minutes. Remove from heat, and stir in the basil. Pour into a shallow (6 to 8 cup) baking dish and top with Parmesan cheese. Bake 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm with a big green salad, a bean salad and/or a poached egg.

Courtesy smittenkitchen.com

Spicy Corn Frittata with Tomatoes and Scallions

2010-08-10T13:10:00.002-04:00

Serves 4 - recipe courtesy Peter Berley, 2008

Ingredients:
1/4 cup extra-virgin olive oil
2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
1 cup chopped fresh cilantro
1 bunch (6 to 8) scallions, trimmed and sliced
2 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
8 large eggs
1 tablespoon cold unsalted butter, cut into small pieces

Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.

In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.

Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.

Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.

Southwestern Corn Pudding

2010-08-10T13:09:00.000-04:00

Serves 8 – from Vegetarian Times, August 2010

“A Southern side dish favorite gets a spicy kick from jalapeno and cilantro.”

1 cup breadcrumbs
4 cups fresh corn kernels, divided
4 large eggs
1 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons jalapeno chili, minced
1 teaspoon sea salt

Preheat oven to 350 degrees. Coat 8 1/2-cup ramekins or 8-inch square baking dish with cooking spray and dust with breadcrumbs.

Pulse 3 cup of corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in 1 cup remaining whole corn kernels.

Whisk together eggs, sour cream, cilantro, jalapeno and salt in a separate bowl. Stir corn into egg mixture. Transfer mixture into prepared ramekins and bake 30 to 40 minutes, or until top is golden.

Raw Corn, Arugula, and Pecorino Salad

2010-08-10T13:06:00.001-04:00

Serves 4 - recipe courtesy Michael Chiarello

2 cups absolutely fresh corn kernels (from about 3 ears)
3 cups packed arugula, trimmed
1 1/2 teaspoons coarsely chopped fresh oregano leaves
Gray salt and freshly ground black pepper
1 1/2 ounce wedge pecorino cheese
About 1/2 cup Whole Citrus Vinaigrette, recipe follows

Combine the corn kernels, arugula, and oregano in a bowl. Add the Whole Citrus vinaigrette, toss, and season with salt and pepper. With a vegetable peeler, shave the cheese onto the salad. Toss lightly.

Whole Citrus Vinaigrette
Yield 3 cups

2 lemons, cut into wedges, seeded
1/2 navel orange or 1 small seedless orange, cubed
1 shallot, quartered
1 teaspoon gray salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups pure olive oil

In a blender, place the lemons and orange cubes. Blend for 1 to 2 minutes, and then add the shallot. Pulse and then blend until as smooth as possible. Strain through a sieve, using a spoon to push through. Discard the pulp. Season the strained juice with salt and pepper. Whisk the strained juice while adding olive oil in a thin, steady stream. The vinaigrette will be thick like a mayonnaise.

Taste for seasoning. Cover and refrigerate for up to 3 days. If the vinaigrette separates, return it to the blender and blend until smooth again.

Recipe found at www.foodnetwork.com

Fresh Corn Tomato Salad

2010-08-10T13:04:00.001-04:00

Yield 6 cups - from Food Network Kitchens

3 tablespoons white wine vinegar
2 teaspoons kosher salt
Freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, husked (about 4 cups corn kernels)
2 cups red or orange grape tomatoes, halved
1 bunch scallions (white and green), thinly sliced
8 ounces fresh mozzarella, cut into small cubes
1 1/2 cups fresh basil leaves

Whisk the vinegar, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.

Shear off the corn kernels with a sharp knife over a bowl. Toss in the tomatoes, scallions, and mozzarella. Pour the vinaigrette over the salad and toss to coat. Cover and let set for 15 minutes or up to 2 hours. Before serving tear the basil over the salad and stir.

Courtesy Television Food Network

Eggplant & Peas

2010-08-10T12:57:00.001-04:00

2 tbsp. oil
2 tsp. whole cumin seeds
1 medium onion sliced in half-moons
3-4 cloves garlic minced & 1/2 inch ginger minced
2 eggplants cut into chunks (slice eggplant in 1/2 and then cut 2 -inch pieces)
1 green chilly chopped (Thai chilly or jalapeño)
1/2 tsp. cayenne (or more)
salt to taste
2 tbsp. of lime/lemon juice or (1/2 tsp. of dried mango powder (amchur))
1.2 cup fresh or defrosted frozen peas.
little bit of water (2 tbsp)
1/4 cup roasted crushed peanuts (optional)

Heat oil in a heavy pan. Add cumin seeds and sautee until the seed turn one shade darker. Add onions and a little salt. Saute until the onions turn transparent and start to brown. Then add the garlic/ginger/chopped green chilly and saute some more.

Add eggplant and stir. When eggplant starts to soften (shouldn't take very long) add enough water to prevent sticking. Add salt and cayenne. Cover and let the eggplant cook.

When the eggplant is cooked add lime juice and green peas. Stir in around and it's done. You can add a little minced cilantro too. Also, you could add 1/4 cup roasted crushed peanuts.

If you do not have whole cumin seeds omit them.

Aloo Baingan

2010-08-10T12:53:00.002-04:00

Ingredients:
1 eggplant, un-peeled, cut into 1/2″ cubes
2 medium red potatoes, peeled and cut into 1/2″ cubes
4 tomatoes chopped
1 tablespoon oil
Pinch of asafetida (hing) (optional)
1 teaspoon cumin seed
2 chopped green chili adjust to taste
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne/plain chilly powder
1 teaspoon salt, adjust to taste
2 tablespoons water
2 tablespoons chopped cilantro

Also needed:
Oil to fry

Directions:

Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. (Also you can cook potatoes in microwave and pan fry them to save some calories!). Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.

In a small bowl, mix the green chilly,coriander powder, cayenne/plain chilly powder, turmeric, and 2 tablespoons of water to make a paste. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.

Add chopped tomatoes stir-fry for a minute. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat. Curry should be not very dry if needed add three to four spoons of water. Turn off the heat and add chopped cilantro mix it well.

Mediterranean-Style Baked Lima Beans

2010-07-26T19:25:00.001-04:00

Serves 6-8 From “Veganomicon” by Isa Chandra Moskowitz and Terry Hope Romero
submitted by Bethany (this is her favorite way to use mint!)

"You may have lima bean baggage but this recipe will help you work through it. Please set your issues aside and for a moment imagine large, mild, tender beans with a creamy interior and a slightly tangy tomato sauce. (If you must, you can substitute navy or cannellini beans for the limas. But be sure to try it at least once with large lima beans.) This is a delightful spin-off of a traditional Greek home-style dish and is hearty meal alongside rice, potatoes and steamed greens. Or, serve them the traditional Mediterranean way, just slightly warmed, as part of a meze spread with olives, hummus, Cashew-Cucumber Dip, pickles, pita, and the like.

TIP: During the soaking, the beans will appear slip and their skins wrinkled; this is normal, so don't be alarmed.

Beans:
1 pound dried, large lima beans, soaked for at least 8 hours
2 quarts water
2 bay leaves
Sauce:
Vegetable bouillon cube
1/4 cup olive oil
4 cloves garlic, minced
1 medium yellow onion, chopped finely
1 small carrot, shredded
28 ounce can diced or crushed tomatoes
2 teaspoon red wine vinegar
2 Tablespoon tomato paste
1 Tablespoon pure maple syrup or agave nectar
1 Tablespoon dried oregano
2 teaspoon dried thyme
1 1/2 teaspoon salt
1 pinch ground nutmeg
black pepper
1/4 cup finely chopped fresh parsley
3 Tablespoon finely chopped fresh mint

Drain and rinse the beans and place them in a large pot with the 2 quarts of cold water and the bay leaves. Cover, bring to a boil, then lower the heat to medium. Simmer the beans for 30 minutes, until tender but not fully cooked (the interior of the beans will still be grainy). Skim off any foam that may collect while beans are cooking. Drain the beans, reserving 1 cup of bean liquid, and set aside (leave the bay leaves with beans). Dissolve the vegetable bouillon cube in the reserved 1 cup of hot bean liquid; set aside.

While the beans are cooking, preheat the oven to 375F. Lightly oil a 4-quart Dutch oven or casserole dish (you can also prepare the beans in two batches in two 2-quart casseroles or Dutch ovens).

Prepare the sauce in either the prepared Dutch oven, if using, or a separate large saucepan. Heat the garlic and olive oil over medium heat until the garlic starts to sizzle. Add the onion, and stir until translucent and softened, 3 to 4 minutes. Add the carrot, stir and cook for another minute, and add the tomatoes, reserved vegetable bouillon, red wine vinegar, tomato paste, maple syrup, oregano, thyme, salt, and nutmeg. Stir and bring to a boil, then lower the heat and cook for 10 to 12 minutes, to reduce the sauce a little. Taste the sauce and season with black pepper and more salt if necessary. Stir in the beans, parsley, and mint.

Place in the prepared casserole dish (if not already in the Dutch oven), cover the dish, and bake the beans, stirring occasionally, for 30 minutes, until they are tender and the interior of the beans is creamy. Uncover and bake for an additional 10 to 15 minutes, to reduce the sauce a little bit and give the beans a slightly dry finish. Remove from the oven, remove the bay leaves, and allow to cool for 10 minutes before serving."

Red Beans With Dominican-Style Sazón

2010-07-26T10:48:00.002-04:00

Adapted from “Viva Vegan” by Terry Hope Romero
Serves 6-8. Freezes well, and tastes great reheated!

These red beans have a lively tropical flavor, thanks to a Dominican-sytle sofrito known as sazón, typically made with tons of finely chopped fresh sweet peppers, herbs and vegetables. A little bit of fresh orange juice provides a sweet tangy twist, but leave it out if you prefer less “fruity” beans.

1 pound dried red beans (such as Dominican red, Roman, or kidney), cooked and drained(or three cans 15 ounce cans red beans, drained)

Sazón
½ large green bell pepper, seeded
½ large red bell pepper, seeded
1 Cubanelle or yellow bell pepper, seeded
1 small yellow or white onion
6 cloves garlic
1 cup fresh cilantro leaves, lightly packed
1 stalk celery
½ cup flat-leaf (Italian) parsley leaves, lightly packed, thick stems removed
2 tablespoons white or red wine viengar
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon ground coriander
1 tablespoon hot sauce, or to taste
3 tablespoons olive oil
¾ cup water
¼ cup orange juice (optional; replace with water, if desired)
freshly ground pepper and salt.

Make the Sazón: Chop the peppers, onions, garlic, cilantro, celery and parsley into pieces small enough to lightly pack into your food processor bowl. Pulse until very fine, along with the vinegar, oregano, cumin, coriander, and hot sauce. (Do this in two or more batches if it doesn't all fit at once).

Heat the olive oil in a large stock pot over medium heat. Add the Sazón and saute for 12 to 14 minutes, stirring constantly , until the color darkens and the mixture reduces by about a third. Stir in the beans, wather, orange juice, freshly ground pepper, and salt.

Bring the mixture to a boil, lower the heat to a simmer, and partially cover. Cook for 30 to 35 minutes, stirring occasionally, until your desired consistency is reached. Add up to ½ cup of water to the beans if they appear too dry during the cooking, or continue to cook them for saucier, less soupy beans.

Serve hot with any flavored or plain white or brown rice.

Three-Pepper Saute

2010-07-26T10:48:00.001-04:00

From Springdale Farm Cookbook

3 bell peppers (red, yellow, and/or green)
1 tablespoon olive oil
1 clove garlic, finely minced
1 tablespoon balsamic or red wine vinegar
salt and fresh pepper, to taste

Remove stems, seeds and ribs from peppers, Cut lengthwise into ¼-inch-wiede strips. Heat oil in large skillet over medium-high heat. Add garlic; cook until golden. Add peppers; stir and cook until crisp-tender, 3-4 minutes. Sprinkle with vinegar, salt, and pepper. Makes 4 servings.

Chicken Cacciatore

2010-07-13T08:55:00.002-04:00

In order to get my fridge ready for this weeks share, I needed to make something (other than salad) using swiss chard and romaine lettuce , so I made chicken cacciatore It was an experiment to use the greens and lettuce - but both my husband and I loved it!! Recipe follows (measurements are approx)

3 Tbls olive oil
1 large vidalia onion, chopped
heaping Tbls of minced garlic (in the jar)
3-4 swiss chard leaves (cut into bite sized pcs)
1/2 head of romaine lettuce (bite sized pcs)
1 large zucchini (cut into chuncks)
2-3 red or green peppers (or combination of both) (seeds removed cut into chunks)
3 boneless chicken breasts - cooked and cubed
1 large can of crushed tomatoes
1 small can of diced tomatoes
1 jar of sauce of your choice (I used Barilla roasted pepper)
approx 1/2 cup of burgundy wine (or white wine)
10 basil leaves (torn into small pieces)
sprinkle of red pepper flakes (optional)

Heat olive oil, garlic, onion for approx 5 minutes. Add swiss chard and a sprinkly of burgundy. Cover and cook for approx 3 minutes, stir and cook for another 3 minutes. Add romaine..cook until lettuce starts to get limp. Add peppers. Cook for about 5 minutes adding another sprinkle of burgundy. Cover and cook another 5 minutes. Add zucchini. Cover and cook until tender but not fully cooked....7 minutes or so. Add chicken, tomatoes, sauce and the remainder of burgundy. (If you like a thicker sauce, add a small can of tomato paste at the same time as the tomatoes) Cover and simmer for about 45 minutes, stirrin occasionally. Add basil and red pepper flakes. Stir well. Turn off heat, cover and let sit for 15 minutes or so. Serve over cooked pasta.
This recipe makes quite a bit - enough for about 2 1/2 - 3 lbs of pasta, (maybe more) but it freezes well.

Recipe submitted by Audrey, a Dracut CSA member.

Grated Raw Beet Salad

2010-07-12T15:28:00.002-04:00

1/2 pound beets
3 tablespoons freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
2 tablespoon minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart

1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.

2. Combine the orange juice, lemon juice and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve.

Yield: Serves four.

Advance preparation: The grated beets can be dressed and kept in the refrigerator, covered well, for a couple of days. They become more tender but don’t lose their texture, and the mixture becomes even sweeter as the beet juices mingle with the citrus. Toss again before serving.

Courtesy nytimes.com

Grated Raw Beet Salad

2010-07-12T15:25:00.000-04:00

Natural-Fermented Kohlrabi and Beet Pickles

2010-07-09T14:58:00.004-04:00

This brine would work for any number of vegetables. Adapted from A Platter of Figs by David Tanis

For the brine:
2 garlic cloves, sliced
1 sprig thyme
1/2 teaspoon dried Greek or regular oregano
1 bay leaf
2 teaspoons coriander seeds
2 teaspoons turmeric (omit if using beets)
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
2 tablespoons salt
2 cups water
1/2 cup cider vinegar
1 tablespoon olive oil

1 pound peeled root vegetables such as kohlrabi, beets, turnip, cut into matchsticks or small wedges

Combine the brine ingredients in a bowl and stir to dissolve. Pack the vegetables into a jar and cover completely with the brine mixture. Put in a plate on a shelf in the kitchen (in case it leaks while upside down) and turn over once a day for a week.

Refrigerate the pickles. They will keep for a month. Serve with charcuterie, in a sandwich, or all on their own.

Russian Potato Salad With Dill and Purslane

2010-07-09T14:55:00.000-04:00

Time: 30 minutes

12 ounces whole small fingerling potatoes
3 to 4 tablespoons mayonnaise, or as needed
3 tablespoons Greek or other thick yogurt, or Lebanese laban or sour cream
1 to 2 teaspoons chopped fresh dill
2 to 3 scallions, thinly sliced
1 teaspoon brined or rinsed salt-cured capers
Salt and freshly ground black pepper
1 teaspoon lemon juice, or as needed
1½ to 2 cups purslane with tender stems, cut into 1- to 2-inch lengths, or ¾ cup purslane leaves.

1. Place potatoes in cold water to cover and bring to a boil. Reduce heat and simmer until just tender, about 15 minutes. Rinse with cold water and drain well.

2. In a mixing bowl, combine mayonnaise, yogurt, dill, scallions and capers. Season with salt, pepper and lemon juice to taste.

3. Slice potatoes thickly, removing as much skin as easily comes off, leaving on a little for texture and ease of slicing. Add potatoes to mixing bowl, and toss gently to combine. Adjust seasonings to taste. Add purslane, fold together with potatoes, and serve.

Yield: 4 servings

Recipe courtesy nytimes.com

Radish Pickle

2010-07-09T14:51:00.001-04:00

1 bunch sliced radish
2 tsp sugar
2 tsp kosher salt
2 T white vinegar

Shake and let sit in fridge for 30 minutes. Shake and eat!

Recipe submitted from Somerville work-trade member, Amy Rindskopf.

Sauteed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce

2010-07-09T09:51:00.001-04:00

Serves 4 – from Farmer John’ Cookbook

6 large hard-cooked eggs, halved and quartered
1 scallion, chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons butter, divided
1 bunch radishes, quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
1 teaspoon paprika

Arrange hard-cooked eggs in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.

Over medium heat, melt 1 tablespoon of butter. Add radishes and cook until tender, 8 minutes. Transfer radishes to a dish and cool.

Let skillet cool for a few minutes and return to stove on a low heat. Melt remaining 2 tablespoons of butter in skillet. Add cardamom, coriander, sesame, and cumin. Cook until fragrant, stirring constantly to prevent burning about 4 mintues. Scrape into a small bowl and set aside to cool.

Place yogurt in a medium bowl, add spices, cilantro, lemon juice and paprika. Stir to combine.

Arrange cooked radishes over eggs, pour yogurt sauce evenly over all. Serve immediately.

Yucatecan Radish Salsa

2010-07-09T09:50:00.001-04:00

Yield 3 cups – from the Hawaii Farmer’s Market Cookbook

This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture. Serve it as a dip with tortilla chips or as the perfect complement to fajitas or grilled meats.

3 medium Roma tomatoes, diced
8 radishes, diced
2 tablespoons red onion, minced
1 avocado, peeled and diced
3-4 sprigs cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
juice of 2 limes
1 habenero chili, minced or 1 teaspoon hot sauce

Mix all ingredients except chili. Add chili gradually, to taste. The spice will intensify slightly as salsa sits and flavors meld, so take that into account. Salsa can be stored in an airtight container in the refrigerator for 7 to 10 days. When making it in advance, add avocado shortly before you plan to serve to avoid discoloration.

Red Radish, Green Bean, and Basil Salad

2010-07-09T09:49:00.000-04:00

Serves 6 – from The Herbal Kitchen, Cooking with Fragrance and Flavor by Jerry Traunfield

1/4 cup finely chopped shallots
2 tablespoons sherry vinegar
1 pound fresh green beans
1 bunch radishes, cut into wedges (about 2 cups)
1/2 cup basil, coarsely chopped
2 tablespoons olive oil
1 teaspoon sea salt
Freshly ground black pepper
1/2 cup thin shavings of Parmigiano-Reggiano

Stir shallots and vinegar in a large mixing bowl and let sit to mellow the raw bite of the shallots.

Boil the beans in a large pot of heavily salted water until tender but still have some crunch. Drain beans and plunge into a large bowl of ice-cold water. Drain again and dry on paper towels.

Add beans to bowl of shallots. Add remaining ingredients except cheese. Toss and pour onto serving platter. Top with shaved cheese.

Herbal improvisations: In place of basil add three tablespoons coarsely chopped tarragon and top the salad with crumbled goat cheese instead of Parmesan. Or add 1/4 cup coarsely chopped dill and top with crumbled feta.

Angel Food Cupcakes

2010-07-09T09:48:00.001-04:00

Yield 12 – from Deceptively Delicious by Jessica Seinfield

These are so light and airy… [no need for frosting,] a shake of confectioners’ sugar makes a pretty finish.

5 large egg whites
3/4 teaspoon cream of tarter
1/4 teaspoon salt
1/2 cup all purpose flour
1/2 cup sugar
1/4 cup yellow squash puree*
1 teaspoon pure lemon extract
1 teaspoon grated lemon zest

Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper baking cups.

In the bowl of an electric mixer, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract and zest, using a rubber spatula, gently fold in these ingredients into the egg whites just until combined.

Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn cupcakes out onto a rack to cool. Dust with confectioners’ sugar just before serving.

Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to a month.

*To make squash puree, trim off the ends and cut into 1-inch pieces. Steam for 6-8 minutes. Puree in food processor or blender, for about 2 minutes, until smooth. Puree can be frozen in recipe size portions for future use.

Summer Squash Casserole with Basil and Parmesan

2010-07-09T09:47:00.000-04:00

Serves 6 – from the Best Casserole Cookbook Ever by Beatrice Ojakangas

Depending on what you have on hand, you can make this casserole with all zucchini, summer squash, kousa squash or a combination. Sometimes we like to brown sausages on the grill and serve them with this casserole.

2 tablespoons plus 1 teaspoon olive oil, divided
3 medium zucchini, diced (3 cups)
3 medium summer squash, diced (3 cups)
1 large sweet onion, sliced
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/3 cup Parmesan cheese, grated
2 tablespoons pine nuts

Preheat the oven to 350 degrees. Coat a 2-quart casserole with cooking spray.

In a large non-stick skillet, heat 1 tablespoon of the oil and add the squash. Cook over medium-low heat for about 15 to 20 minutes, until the vegetables are soft. Transfer to a colander and drain off the liquid. Transfer to a large bowl.

Heat the remaining 2 tablespoons of oil in the skillet and add the onion, sauté for 5 minutes, until soft. Remove from the pan and add to the squash. Stir in the basil, salt and cheese. Spread out the mixture in the casserole and sprinkle with pine nuts. (At this point you can cover and refrigerate overnight. Add 5 to 10 minutes to the baking time.)

Bake for 25-30 minutes until bubbly.

Slow-Cooked Thin-Sliced Summer Squash Showered with Herbs

2010-07-09T09:46:00.000-04:00

Serves 4 – from Local Harvest by Deborah Madison

Savor these fragrant vegetables by themselves or turn into supper by heaping them on garlic-rubbed toasted levain bread with thinly sliced mozzarella.

2 pounds summer squash, sliced 1/4 thick
3 tablespoons olive oil
1/2 cup simmering water
sea salt and freshly ground black pepper
1/2 cup parsley, chopped
2 tablespoons fresh basil, marjoram, or oregano, chopped

Heat oil in skillet, add squash and cook over medium-low heat, flipping over every 3 – 4 minutes until tender and golden, about 20 minutes total. Add the water and continue cooking until none remains. Season with salt and pepper and shower the herbs over all. Slide onto a platter and serve.

Squash Flan

2010-07-09T09:45:00.001-04:00

Serves 6 – from the Hawaii Farmer’s Market Cookbook

2 summer squash, coarsely chopped
4 tablespoons butter or olive oil
1/2 cup cream
2 eggs
Freshly grated nutmeg

Preheat oven to 300 degrees.
Butter six ramekins or custard cups.
Heat butter or oil in sauté pan over medium-high heat.
Add squash and sauté about five minutes until tender.
Season with salt and pepper.
Remove from heat and cool.
When squash is cool squeeze out as much liquid as possible.

Mix squash with cream and eggs.
Divide mixture among ramekins and place in a baking pan.
Dust tops of ramekins with nutmeg.
Fill pan with warm water halfway up the sides of the ramekins.
Bake for 20-30 minutes until the custard is set.
Remove from oven and serve warm.

Summer Squash Supreme

2010-07-09T09:43:00.001-04:00

Serves 4 – from Rawsome! by Brigitte Mars

Ingredients:
2 cups macadamia nuts, soaked overnight then rinsed and drained
4 yellow summer squash, sliced
1/2 cup light miso
1 teaspoon tumeric
1 cup water
2 tablespoons lemon juice
1 teaspoon sea salt
1 onion, finely chopped
1 teaspoon paprika

1. Place summer squash in food processor.
2. Process till well chopped
3. Transfer to serving dish
4. Combine remaining ingredients in food processor
5. Process till pureed
6. Pour puree over squash

Enjoy!

Tomato Fennel Soup

2010-07-08T13:50:00.001-04:00

Serves 4

Ingredients:
3 tablespoons extra virgin olive oil
1 large fennel bulb (about 16 ounces), trimmed, cored, and chopped
6 medium shallots, finely chopped
1-1/2 small carrots, finely chopped
1 (28-ounce) can and 1 (14-ounce) can whole plum tomatoes
3/4 cup vegetable broth
Salt and freshly ground black pepper, to taste
3 tablespoons feathery fennel leaves, reserved

1. In a medium stockpot, heat oil over medium-low heat. Add fennel, shallots, and carrots; cook, stirring occasionally, until vegetables are very soft but not browned, about 15 minutes. Add tomatoes with juice, broth, salt, and pepper. Bring to a boil over high heat.

2. Reduce heat and simmer gently, uncovered, for 15 minutes, stirring occasionally. Transfer the mixture, in batches if necessary, to a food processor fitted with the knife blade or to a blender. Process or blend until smooth and puréed. If necessary, return to the pot and reheat over low heat. Serve hot, garnished with the reserved fennel leaves.

Risotto with Fresh Fennel and Carrots

2010-07-08T09:00:00.002-04:00

Ingredients:

3 ½ cups vegetable stock
2 tablespoons brandy
1 ½ cups diced fresh fennel bulb (apx. 1 lg. bulb)
1 medium carrot, diced
½ cup chopped yellow onion
2 tablespoons olive oil
1 cup uncooked Arborio rice
1 teaspoon dried basil
¼ cup fresh Italian parsley leaves

Heat stock in a saucepan until just steaming and keep handy near the stove. Place the brandy and 2 tablespoons of the stock in a 2-quart pot that has a tight fitting lid over medium heat. Add the fennel, carrot, and onion. Stir to coat, cover, and cook for ten minutes, removing the lid occasionally to stir the vegetables around. When the vegetables are fork-tender, uncover thepan and turn off the the heat.

Meanwhile, heat the oil in a heavy-bottomed saucepan over medium heat and add the rice. Stir to coat the rice with the oil, then add about ½ cup of the stock and the basil, and stir constantly until the liquid is almost completely absorbed. Add the remaining stock ½ cup at a time, stirring almost constantly and waiting until the liquid is almost completely absorbed before each addition. Add the braised vegetables and parsley with the last ½ cup of stock. When the last addition of stock has been absorbed and the rice is creamy and tender, transfer to a warmed serving bowl. Garnish with parsley or fennel sprigs.

This recipe is from "The Vegan Gourmet" by Susann Geiskopf-Hadler and Mindy Toomay

Arugula Salad

2010-07-06T11:36:00.001-04:00

Lightly sauté one bunch of arugula stemmed and cleaned

Mix with the following dressing:
Juice from 1 can mandarin oranges in pear juice
1 cup oil (we used peanut but there are people with allergies)
½ cup finely chopped walnuts
½ cup agave (can substitute honey)
Half can of mandarin oranges chopped

Serve warm or cold

Submitted by: Susan Walko

Pasta e Fagiole

2010-07-06T11:31:00.004-04:00

Servings: 6

Ingredients:

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, chopped
14 1/2 ounces diced tomatoes, 1 can
1 quart fat-free chicken broth, or 2 cans
15 ounces cannelini beans, 1 can, rinsed and drained
1/2 cup Ditalini or other small pasta
1/2 pound swiss chard or spinach, coarsely chopped

Heat oil in Dutch oven over medium heat. Cook the onion and garlic, stirring occasionally, for 3 minutes until soft.

Add the broth, tomatoes (with juice), beans and pasta. Cook, stirring, for 15 minutes, or until the pasta is cooked. Add the Swiss chard and cook, stirring, for 2 minutes, or until the chard is wilted.

Roasted Root Vegetable Medley

2010-07-06T11:21:00.001-04:00

Serves 4 - recipe courtesy Wolfgang Puck

4 slender carrots, peeled and trimmed
4 baby turnips, peeled
4 fingerling potatoes, scrubbed and cut lengthwise in halves
1 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
2 medium beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1/2 whole head garlic, separated into cloves, unpeeled
2 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.

Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

2010-07-06T11:20:00.000-04:00

Recipe from Gourmet, October 1992

1/2 cup heavy cream
2 tablespoons fresh lemon juice
1 tablespoon coarse-grained mustard
3 tablespoons finely chopped fresh parsley leaves
1/2 teaspoon sugar
2 bunches kohlrabi (about 2 pounds), bulbs peeled and cut into julienne strips, stems discarded, and the leaves reserved for another use
1 Granny Smith apple

In a bowl whisk the cream until it holds soft peaks and whisk in the lemon juice, the mustard, the parsley, the sugar, and salt and pepper to taste. Stir in the kohlrabi strips and the apple, peeled, cored, and diced, and combine the salad well.

Sautéed Kale with Kohlrabi

2010-07-06T11:18:00.001-04:00

Gourmet | September 2009 by Ian Knauer

Ingredients:

3/4 pound kohlrabi, bulbs peeled
1/4 teaspoon grated lime zest
1 tablespoons fresh lime juice
1/8 cup extra-virgin olive oil, divided
1 pounds kale (1 bunch), stems and center ribs discarded
3 garlic cloves, finely chopped
1/4 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

Very thinly slice kohlrabi with slicer. Whisk together lime zest and juice, 2 tablespoons oil, and 1/4 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Gingered Cucumber Salad

2010-07-06T11:17:00.000-04:00

Serves 6 – recipe found at www.cookitsimply.com

6 cucumbers, peeled
1 carrot, peeled
1 tbsp red wine vinegar
4 tbsp extra-virgin olive oil
1 small piece of ginger, peeled
Grated zest of 1 lemon
Salt

Slice the cucumbers crosswise. Cut the carrot into julienne strips. Mix the cucumber and carrot in a salad bowl. Dissolve a little salt to taste with the vinegar. Add the oil and mix well then pour over the vegetables. Toss the salad, grate some ginger on top, add the lemon zest and serve.

Brined Cucumber and Radish Salad

2010-07-06T11:16:00.001-04:00

Serves 4 – Gourmet, July 2004

Ingredients:
6 cups water
1 teaspoon sugar
4 large garlic cloves, crushed
1/4 teaspoon black peppercorns
3 tablespoons plus 1/2 teaspoon kosher salt
1 lb Kirby cucumbers
1/2 lb radishes, trimmed and quartered
1 cup loosely packed flat-leaf parsley leaves
1 tablespoon vegetable oil

Boil water, sugar, garlic, peppercorns, and 3 tablespoons salt in a 4-quart pot, uncovered, 10 minutes.

While brine is boiling, halve cucumbers lengthwise and cut crosswise into 1/3-inch-thick slices.

Remove brine from heat and add cucumbers and radishes. Let stand, uncovered, 10 minutes, then drain in a colander, discarding garlic and peppercorns. Transfer cucumbers and radishes to a bowl of ice and cold water to cool, then drain well in colander.

Toss cucumbers and radishes with parsley, oil, and remaining 1/2 teaspoon salt in a large bowl and chill, uncovered, about 20 minutes.

Cooks' note: Salad can be prepared 1 day ahead and chilled, covered.

Cucumber Soup

2010-07-06T11:15:00.000-04:00

Serves 4 – recipe from www.cookitsimply.com

1 large cucumber, peeled
2 cups yoghurt
Dill or mint
Salt and pepper
Walnuts, chopped (optional)

Remove a thumb-length piece of cucumber and reserve it. Cut the rest of the cucumber into chunks. Liquidize it with the yoghurt, herbs, salt and pepper. Refrigerate the soup and serve very cold, with the reserved cucumber diced finely. Scatter some chopped walnuts over the soup if desired.

Variation: Use half milk, half yoghurt and include a pickled cucumber, chopped, half a cup diced cooked chicken, plenty of chopped fresh herbs and 2 chopped hard-boiled eggs.

Cucumber, Radish and Green Onion Salad with Chili-Lime Dressing

2010-07-06T11:12:00.001-04:00

Serves 6 – recipe from Bon Appétit, April 1998

Ingredients:
6 tablespoons rice vinegar
1/4 cup sugar
1 teaspoon salt
2 Pickling Cumbers, halved lengthwise, thinly sliced crosswise
1 bunch thinly sliced radishes
1 1/2 cups matchstick-size strips green onions (about 6)

Chili-Lime Dressing
1 tablespoon chopped fresh mint

Mix first 3 ingredients in large bowl to blend. Add cucumbers and toss to coat. Let stand 1 hour, tossing occasionally.Drain cucumber mixture. Return cucumbers to large bowl. Add radishes and green onions. Toss salad with Chili-Lime Dressing.

Chili-Lime Dressing

Ingredients:
1/4 cup fresh lime juice
2 tablespoons soy sauce
1 tablespoon chili oil or hot sauce
1 tablespoon (packed) golden brown sugar
1 teaspoon minced garlic

Whisk lime juice, soy sauce, chili oil, sugar and garlic in medium bowl to blend. Season dressing to taste with pepper. (Can be made 6 hours ahead. Cover and refrigerate.)

Recipe found at www.epicurious.com.

Couscous and Veggies

2010-07-06T11:08:00.001-04:00

Ingredients:
1 can vegetable broth
1 cup of plain couscous
1 medium carrot , grated
1 small yellow summer squash, slice and cut in half
1 small zucchini, sliced and cut in half
1/2 cup finely chopped red onion
2 garlic cloves, pressed
2 tsp. olive oil
1 can garbanzo beans, drained and rinsed
1/3 cup golden raisins (optional)
1/2 tsp each of curry powder, ground cumin and salt
1/4 tsp red pepper flakes

Directions:
Bring broth to a boil, add couscous. Cover and remove from heat. Let stand 5 minutes. Heat oil over medium-high heat in a large skillet until hot. Add vegetables and garlic, cook for 5-6 minutes, stirring occasionally until vegetables are crisp/tender. Stir in the remaining ingredients and mix thoroughly. Add couscous, mix together, continuing to cook over medium-low heat for 1-2 more minutes. Serve immediately or chilled.

Couscous Salad with Cherry Tomatoes and Bell Peppers

2010-07-06T11:04:00.003-04:00

Serves 8

Ingredients:
2 cups water
1/4 cup plus 1 tsp. extra virgin olive oil
1 tsp salt
2 cups couscous (1 box)
1 1/2 cups roasted red bell peppers chopped (jarred peppers are fine,too)
1 1/2 cups cherry tomatoes halved lengthwise
1/4 cup chopped fresh mint, plus whole sprigs for garnish
1/4 cup fresh orange juice
1 Tbs. grated orange zest
3 Tbs. red wine vinegar

Directions:
In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from heat. Cover and let stand 15 minutes.

Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous rains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice orange zest, the 1/4 cup of olive oil, the vinegar and the remaining 1/2 tsp. of salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.

Garnish with the mint sprigs and serve the salad chilled or at room
temperature.

Recipe courtesy www.williams-sonoma.com/recipe

Cheezy Tahini Squash Chips

2010-07-06T11:01:00.001-04:00

Yield: 1 dry quart – Recipe by Tory Dolben

Ingredients
2 lbs of zucchini, summer squash, or Kousa squash
1/2 cup raw tahini
1 cup nutritional yeast
juice of 1/2 lemon
1 teaspoon salt

Slice squash and place these into a big mixing bowl. Place remaining ingredients in a food processor. Blend until smooth. Pour over sliced squash. Coat with fingers until covered with dressing. Place squash on dehydrator trays. Dry at 105 degrees for at least 12 hours - until the chips are crunchy. Store chips in an air tight container.

Recipe inspired by Kirsten Nissen’s e-book - 20 Amazing Raw Vegan Kale Chip Recipes
© 2009. To get the other 19 recipes go to www.vibrantvegan.com.

Borscht

2010-07-06T10:58:00.001-04:00

Serves 6 – recipe by Tory Dolben
This recipe is a raw-vegan version of beet soup!

4 beets
2 carrots, chopped
2 stalks celery, chopped
1 teaspoon minced ginger
1 tablespoon minced garlic
6 bay leaves
2 tablespoons apple cider vinegar
1 tablespoon honey
1 cup grapefruit juice
1 c olive oil
2 tablespoons white miso paste
sea salt to taste

Place first three ingredients in food processor and chop
Add remaining ingredients and process until blended
Serve chilled
Garnish with grated carrots, cabbage and chopped parsley

Adapted from Victoria Boutenko’s recipe in The Complete Book of Raw Food.

Green Peas with Cheese and Herbs

2010-06-25T09:41:00.000-04:00

Serves 4 side dish servings - recipe courtesy Alton Brown, 2005

Ingredients
3 quarts water
1/2 teaspoon salt
1 pound fresh or frozen peas, approximately 3 cups
2 tablespoons red wine vinegar
1 tablespoon minced shallot
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
2 teaspoons chopped fresh mint leaves
2 teaspoons chopped fresh parsley leaves
4 ounces cheese (ricotta salata, fontina or Swiss), cut into 1/4-inch cubes

Directions
In a large covered saucepan over high heat, bring the water and 1/2 teaspoon of salt to a boil. Add the peas and cook 1 minute for frozen and 3 to 3 1/2 minutes for fresh. Remove from heat, drain in a colander and immediately plunge the peas into ice cold water to stop the cooking. Drain and set aside.

In a medium mixing bowl whisk together the red wine vinegar, shallot, salt and pepper. Slowly drizzle in the olive oil while continuing to whisk. Add the peas, mint, parsley and cheese and stir to combine. Cover and allow to sit in refrigerator for 15 to 20 minutes prior to serving.

Recipe found at www.foodnetwork.com.

Dilled Peas and Walnuts

2010-06-25T09:40:00.000-04:00

Serves 4 - recipe courtesy Emeril Lagasse

Ingredients
2 cups fresh shelled peas or 1 (10-ounce) package frozen peas
1 tablespoon butter
1/4 cup chopped onion
1 tablespoon chopped fresh dill
Salt and pepper
1/4 cup toasted walnuts, chopped

Directions

Cook the peas in lightly salted boiling water for 3 to 5 minutes or until tender. Meanwhile, in a saucepan heat butter, and add the onion, and saute until tender and golden, about 2 minutes. Remove and drain the peas.

Place the hot, blanched peas into the pan with the onions. Toss in the dill, season with salt and pepper, to taste, with salt and pepper. Toss in the walnuts, and serve.

Recipe found at www.foodnetwork.com.

Cannellini Bean, Red Onion, and Arugula Salad

2010-06-25T09:38:00.002-04:00

Recipe courtesy Dave Lieberman

As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.

Serves 8 to 10

Ingredients
4 (15-ounce) cans cannellini beans
1 medium red onion, thinly sliced (about 1 1/2 cups)
1 bunch arugula, thick stems removed, washed and dried
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
Handful washed basil leaves, roughly chopped
1 teaspoon salt
20 grinds black pepper
1 teaspoon paprika (optional)

Directions

Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula.

Shake the olive oil, vinegar, chopped basil, salt and pepper, paprika if using, in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste.

Recipe found at www.foodnetwork.com

Spinach, Arugula and Walnut Pesto

2010-06-25T09:36:00.001-04:00

Yield 2 cups

The added pat of butter in this recipe adds a smooth je ne sais quoi… Mixing the arugula with spinach moderates arugula’s bite. If you like it peppery you can use all arugula instead of spinach. Try tossing this pesto with roasted potatoes, or steamed veggies in addition to the traditional pasta. Great just spread on buttered toast. Goes nicely with shrimp!

Ingredients
1 bunch fresh spinach, washed and trimmed
1 bunch fresh arugula, washed and trimmed
2 garlic cloves, minced
1/2 cup walnut pieces, toasted
1/2 cup grated Asiago cheese
1 tablespoon unsalted butter
Salt and pepper to taste
1/3 cup extra-virgin olive oil

Directions
In a food processor or blender, combine spinach, arugula, garlic, walnuts, cheese, butter, salt and pepper. Process until they form a paste. Gradually blend in olive oil, taste adjust seasoning if necessary.

Cover with a thin layer of olive oil before storing in the fridge or freezer to prevent browning from oxidation. Pesto will store even better in the freezer if you make the recipe without the cheese, adding the cheese after the pesto has thawed. It also takes up less freezer space!

Recipe by Tory Dolben

Corn, Tomato, and Scallion Salad

2010-06-25T09:34:00.001-04:00

Serves 8 - recipe courtesy Cooking Live

Ingredients
4 ears fresh corn, shucked
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/2 tablespoons balsamic vinegar
1 lb cherry tomatoes, halved
1/2 cup coarsely chopped scallion greens

Directions
Cut corn kernels from ears, discarding cobs. Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute corn and season, to taste, stirring, until tender, about 4 minutes.

Add garlic and saute, stirring, 1 minute. Add vinegar and cook, stirring, until most is evaporated, about 1 minute. Add tomatoes and cook, gently stirring, 1 minute.

Remove skillet from heat and stir in scallions. Transfer vegetables to a large plate to cool and season with salt and pepper.

Recipe found at www.foodnetwork.com.

Cheddar and Scallion Bread

2010-06-25T09:33:00.000-04:00

Serves 4 to 6 - recipe courtesy Giada De Laurentiis

Ingredients
8 ounces sharp cheddar cheese, shredded or coarsely grated
6 ounces butter, at room temperature
4 scallions, finely chopped
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 (1 pound) loaf ciabatta bread, cut in half horizontally

Directions
Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
In a food processor, combine the cheese and butter.
Process until the mixture is smooth.
Add the scallions and pulse until combined.
Season with salt and pepper, to taste.
Spread the cheese mixture on the cut sides of the bread.
Place on a baking sheet and bake for 10 to 12 minutes until golden.
Using a serrated knife, cut the bread into 1-inch thick slices and serve.

Recipe found at www.foodnetwork.com.

Grilled Scallions with Sesame Oil

2010-06-25T09:31:00.000-04:00

Serves 2 – recipe from Farmer John’s Cookbook

The intense heat of the grill or broiler caramelizes the natural sugars in the scallions as they cook, making them exquisitely sweet and tender. Toasted sesame oil gives them a special nutty flavor. Serve these whole as a side dish or slice for a garnish to enhance the rest of your meal. (A friend of the farm)

8 scallions, trimmed to 5 inch pieces, cut in half lengthwise
Toasted sesame oil
Black pepper
Salt

Preheat broiler or lightly oiled grill to medium-high heat. Arrange the scallions on a shallow baking sheet or piece of aluminum foil. Pour a little toasted sesame oil into a small bowl. Use a pastry brush to completely coat the scallions with a thin layer of oil. Season with salt and pepper. Place the scallions under the broiler or on the grill and broil until they are golden brown on all sides, 3 to 5 minutes.