I have to admit I am not the best when it comes to using all our eggplant. I found this recipe for eggplant pizza and thought I would give it a try. It was delicious. I am not normally one for breading and frying but it was really good. (You can also bake the
Here is the RECIPE.
Thursday, August 30, 2012
Wednesday, August 1, 2012
Delicious Breakfast (or Dinner) Skillet with Green Onion Home Fries
OK, this is from a Williams-Sonoma catalog. And it is good. I made this for dinner last night. If you're feeding kiddos, you might want to substitute mild Italian or breakfast sausage for the chorizo, because it is quite spicy. But Bri and I loooved this. Enjoy!
2 Tbs. unsalted butter
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
2 Tbs. vegetable oil
1 1/2 lb. small potatoes
4 green onions, white and green portions, thinly sliced on the bias
Kosher salt and freshly ground pepper, to taste
1 lb. Mexican chorizo, casings removed
1/2 yellow onion, diced
1-2 large bunch chard, stems and ribs removed, leaves cut into strips
1 red bell pepper, roasted, seeded and cut into strips (I used canned roasted red peppers to cut down on time)
1 cup shredded white cheddar cheese (or whatever you have)
6-8 farm fresh eggs
Boil potatoes until just tender. Drain and cool. As soon as you can handle them without burning yourself, quarter them.
In a 10" nonstick fry pan over med-high heat, melt butter with 1 Tbs. oil. Add potatoes; cook, stirring occasionally, until browned and crisp, about 10 minutes. Add green onions, salt and pepper; cook, stirring constantly, 1 minute more. Remove from heat; cover with foil.
Position rack in upper third of oven; preheat oven to 500 degrees.
In a 12" nonstick fry pan over med-high heat, cook chorizo, crumbling with wooden spoon, until browned, 5-6 minutes. Drain on paper towels. Wipe out pan. Return pan to med-high heat; warm 1 Tbs. oil. Cook yellow onion, stirring occasionally, until softened, about 4 minutes. Add chard; cook, stirring occasionally, until tender, about 5 minutes. Add chorizo and bell pepper; cook 1 minute. Stir in cheese.
Crack eggs over chorizo mixture, spacing them evenly; season with salt and pepper. Transfer pan to oven; bake until eggs are just set, 5-6 minutes. (If not setting, turn on your broiler for a min.) Serve immediately with home fries. Serves 6.
Friday, July 27, 2012
Kale Pasta
Since I am also not normally a big fan of kale I am always on the lookout for new recipes. I found this one today and it was delicious. The whole family loved it. The recipe isn't exactly low fat! I like it for many reasons but one is that you incorporate the water the kale was steamed in into the sauce so the kids are getting the vitamins from the kale even if they aren't eating the actual pieces of kale. I used leftover chicken form a whole chicken I roasted earlier in the week. I feel like this is a good base recipe and you could do some much with it. Next time I would definitely add garlic and more black pepper...I may even try mushrooms or red peppers. Try it out!
1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese
Directions
Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
1 bunch kale, stemmed and chopped
1/2 cup water
2 tablespoons red wine vinegar
1 pinch sea salt
6 ounces skinless, boneless chicken breast, diced
3/4 cup heavy whipping cream
2 tablespoons butter
1/4 teaspoon ground black pepper
1 (3 ounce) package grated Parmesan cheese
Directions
Combine kale, water, red wine vinegar, and sea salt in a saucepan; cook over medium heat until the kale wilts, about 5 minutes. Remove from heat and drain, reserving the liquid. Set the kale aside.
Combine the reserved liquid and the chicken in the saucepan over medium heat; cook and stir until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the kale, cream, butter, and black pepper through the chicken; cook, stirring occasionally, until the butter melts and the mixture is hot, about 10 minutes. Sprinkle Parmesan cheese over the mixture; cook and stir until the cheese melts and the sauce thickens, 3 to 5 minutes.
Sunday, July 1, 2012
Awesome Kale Pesto!
I'm not really a kale lover, so I'm always looking for a new recipe that I might like. I found one that the whole family loved! This is from Cook's Illustrated.
Kale and Sunflower Seed Pesto for Cheese Ravioli
Ingredients:
2 garlic cloves, unpeeled
1 1/4 - 1 3/4 pounds Cheese ravioli
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
Directions:
WHY THIS RECIPE WORKS: Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
Fresh or frozen ravioli may be used.
1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
3. Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
Kale and Sunflower Seed Pesto for Cheese Ravioli
Ingredients:
2 garlic cloves, unpeeled
1 1/4 - 1 3/4 pounds Cheese ravioli
Salt and pepper
2 cups chopped kale leaves
1 cup fresh basil
1 1/2 ounces Parmesan cheese, grated (3/4 cup)
1/2 cup toasted sunflower seeds
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
Directions:
WHY THIS RECIPE WORKS: Raviolis are a convenient weeknight dinner, but because they trap so much water during cooking they can wash out and dilute any sauce that is served with them. To solve this problem, we created some thick, concentrated pestos. These robust sauces loosen and dilute to the proper consistency when mixed with cooked raviolis. As an added benefit, they match the convenience of the store-bought raviolis with which they can be served.
Fresh or frozen ravioli may be used.
1. Bring 4 quarts water to boil in large pot. Add garlic to water and cook for 1 minute. Using slotted spoon, transfer garlic to bowl and rinse under cold water to stop cooking. Peel and mince garlic.
2. Add ravioli and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain ravioli and return to pot.
3. Pulse garlic, kale, basil, Parmesan, sunflower seeds, and red pepper flakes in food processor until finely ground, 20 to 30 pulses, scraping down bowl as needed. With processor running, slowly add oil until incorporated. Season with salt and pepper to taste.
4. Add 1 cup pesto to ravioli and gently toss to combine, adding 1 tablespoon cooking water at a time, as needed, to adjust consistency. Serve, passing remaining pesto separately.
Thursday, June 21, 2012
Greens Greens and more Greens
Decided to do something a little different with the braising greens last night that I thought I would share....I rendered some bacon to use for sauteing (can use oil/butter instead) and sauteed garlic, half a lemon sliced into thin slices, red pepper flakes. After 2 minutes, I added the greens and cooked for 2 minutes, added salt/pepper and 1/2 tbsp of sugar. I used about a cup-cup 1/2 of chicken stock, covered and cooked for 20 minutes on med-med/low. Came out real nice with a lemon-y kick. I added bacon in after and tossed it with some olive oil. Nice side.
Monday, June 18, 2012
Summer Reading
Also wanted to mention 2 cookbooks that I have used and love....Plenty (amazing veg recepies) and Tender, father's day gift and my new veg torah.
Would love other rec's.....
Would love other rec's.....
Early Summer Greenery
We got some of those fresh Garlic Scapes last week and I used them in a pesto with a little different twist. I used about 6 scapes, 1/3 cup of Pistachios, 1/3 cup of parm, some salt and pepper and oil to make my pesto. I grilled some chicken and just tossed it in the pesto....Also got some real nice Broccoli. I sauteed some garlic in a pan with oil and added the Broccoli to put some color in it. I took last nights white wine and used the last of it to braise the Broccoli for about 10 minutes. I zested some orange and lemon and tossed it at the end then sprinkled some red pepper flakes because I like it hot!
Monday, June 11, 2012
Turnip Greens and Beans
I've had trouble finding a good, yummy way to cook turnip greens and we get a lot of them with our farm share! This is a modified recipe from cooks.com. My whole family likes this one.
2-3 bunches turnip greens (the fresher, the better)
2 strips bacon
2 hard-boiled eggs
1/3 c. minced green pepper
1/3 c. chopped onion
1 can white beans, rinsed and drained (Great Northern or black-eyed peas)
2-3 tsp. fresh lemon juice
1/2 tsp. sugar (1 packet of Splenda works too!)
1/4 tsp. black pepper
salt to taste
Wash turnip greens thoroughly. Trim off coarse stems. In a large frying pan or dutch oven with a lid, fry bacon until crisp and remove it from fat. Chop/crumble and save for later. (Meanwhile hard-boil your eggs if you don't already have them.) Add onion and green pepper to bacon fat and saute until limp. If you used a lower fat bacon like canadian or turkey bacon, you will need to add some olive oil to your pan for sauteeing the veggies. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10-15 minutes or until tender. Add beans, black pepper, sugar, and lemon juice. Toss lightly and salt to taste. Turn into serving dish and garnish with crumbled bacon and slices of hard-boiled egg. Approx. 4 servings.
2-3 bunches turnip greens (the fresher, the better)
2 strips bacon
2 hard-boiled eggs
1/3 c. minced green pepper
1/3 c. chopped onion
1 can white beans, rinsed and drained (Great Northern or black-eyed peas)
2-3 tsp. fresh lemon juice
1/2 tsp. sugar (1 packet of Splenda works too!)
1/4 tsp. black pepper
salt to taste
Wash turnip greens thoroughly. Trim off coarse stems. In a large frying pan or dutch oven with a lid, fry bacon until crisp and remove it from fat. Chop/crumble and save for later. (Meanwhile hard-boil your eggs if you don't already have them.) Add onion and green pepper to bacon fat and saute until limp. If you used a lower fat bacon like canadian or turkey bacon, you will need to add some olive oil to your pan for sauteeing the veggies. Coarsely chop turnip greens and add to onions and green pepper. Stir to mix well. Cover tightly and cook 10-15 minutes or until tender. Add beans, black pepper, sugar, and lemon juice. Toss lightly and salt to taste. Turn into serving dish and garnish with crumbled bacon and slices of hard-boiled egg. Approx. 4 servings.
Monday, October 31, 2011
Favorite Fall Veggie Soup
I'm making this for my family tonight before the kids go out trick or treating. It's one of our family favorites, and a great way to utilize many of the yummy vegetables from our fall farmshare. :) This is good for getting rid of Thanksgiving leftovers, too, FYI.
Winter Vegetable and Roast Turkey Chowder
from Soup's On! by Leslie Jonath and Frankie Frankeny
3 slices of bacon, diced
1 large yellow onion, diced
2 large celery stalks, cut into small slices
2 large red potatoes, peeled and diced
1 small butternut squash, peeled and diced
7 cups low-sodium chicken broth
2 cups chopped Swiss chard or kale
2 cups roast turkey, diced
1 medium zucchini, diced (optional)
2 tablespoons minced fresh flat-leap parsley
1 tablespoon minced fresh thyme
salt and pepper to taste
In a heavy 6-8 quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Remove with slotted sppon to a plate. Set aside. Pour off all but 2 tablespoons (approx.) of the bacon fat and return the pot to medium heat. Add the onion and celery. Saute until the vegetables are soft but not browned, 3-5 minutes.
Add the potatoes, squash, and broth. Bring to a boil and reduce heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 min. Add the chard, turkey, zucchini (if using), parsley, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. (I find you don't need much!) Ladle the soup into warmed bowls or mugs to serve.
Winter Vegetable and Roast Turkey Chowder
from Soup's On! by Leslie Jonath and Frankie Frankeny
3 slices of bacon, diced
1 large yellow onion, diced
2 large celery stalks, cut into small slices
2 large red potatoes, peeled and diced
1 small butternut squash, peeled and diced
7 cups low-sodium chicken broth
2 cups chopped Swiss chard or kale
2 cups roast turkey, diced
1 medium zucchini, diced (optional)
2 tablespoons minced fresh flat-leap parsley
1 tablespoon minced fresh thyme
salt and pepper to taste
In a heavy 6-8 quart saucepan, cook the bacon over medium heat, stirring frequently, until browned. Remove with slotted sppon to a plate. Set aside. Pour off all but 2 tablespoons (approx.) of the bacon fat and return the pot to medium heat. Add the onion and celery. Saute until the vegetables are soft but not browned, 3-5 minutes.
Add the potatoes, squash, and broth. Bring to a boil and reduce heat to a simmer. Partially cover the pot and cook until the potatoes are tender, about 15 min. Add the chard, turkey, zucchini (if using), parsley, thyme, and reserved bacon. Cook 5 minutes longer. Add salt and pepper to taste. (I find you don't need much!) Ladle the soup into warmed bowls or mugs to serve.
Thursday, October 13, 2011
Beet Tzatziki -- yummmm!
Leah, you might even like this. Recipe from Spice by Ana Sortun. We had it as a spread (like hummus) on really delicious rustic homemade bread. But the recipe says it's good as a side with grilled salmon or served with vegetable crudites and pita bread. It's soooo good.
4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill
Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.
Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.
4-5 golfball sized beets (any variety)
vegetable oil
salt and pepper to taste
1 tsp finely chopped garlic (about 1 clove)
2 tsp freshly squeezed lemon juice (1/4 lemon)
1 tsp salt
1 1/2 cups whole-milk plain or sheep's milk yogurt
1 Tbsp extra-virgin olive oil
1 Tbsp chopped fresh dill
Preheat oven to 400 degrees F. Wash the beets. Trim root ends off so they stand without rolling around. Rub the beets with a little vegetable oil and place in a small, heavy roasting pan or skillet. Sprinkle with salt and pepper to taste, pour in 1/2 c. water, and cover twice with foil. Should take about 45 min. (Should be tender when poked with a fork.) When cool enough to handle, rub the skins off with a paper towel or clean kitchen towel. Grate the beets using the large holes of box grater.
Place the garlic into medium mixing bowl with lemon juice and salt. Let it stand for about 10 min. (This takes some of heat out of the raw garlic.) Stir in the yogurt, olive oil, and some black pepper. Fold in the shredded beets and dill, and reseason with salt and pepper to taste if necessary. Serve cold or at room temp.
Sunday, August 14, 2011
Herbed-Summer-Squash-and-Potato-Torte-with Parmesan
- 1 bunch green onions, thinly sliced
- 1 cup grated Parmesan cheese
- 2 tablespoons all purpose flour
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon ground black pepper
- 2 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 12 ounces yellow crookneck squash, cut into 1/8-inch-thick rounds
- 6 teaspoons olive oil
preparation
Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
Read More http://www.epicurious.com/recipes/food/views/Herbed-Summer-Squash-and-Potato-Torte-with-Parmesan-105167#ixzz1V0i9B5gp
Tuesday, August 2, 2011
Zucchini i Bruschetta
Found this recipe on the family dinner website and it was DELICIOUS!!!! I want to make it every night now. The lemon is definitely the key ingredient.
To Make
Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.
Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.
Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.
Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.
To Make
Slice a couple of zucchini, or any summer squash will do. Get your skillet real hot, add a little olive oil, then the squash. Add a little chopped garlic. Don’t stir the pan too often, you want the vegetables to get a little color.
Meanwhile slice some nice bread, drizzle with olive oil, put on a baking sheet and toast under the broiler until golden.
Toss the zucchini with lemon zest, lemon juice, salt and pepper until it is very tasty.
Pile the squash on the toast, sprinkle with Parmesan cheese and stick back under the broiler until hot and the cheese is starting to melt. Top with fresh herbs if that makes you as happy as it makes me.
Friday, July 22, 2011
Refreshing Summer Drink
Ok so if you are like us you have a million cucumbers sitting around. I tried this recipe for a cucumber lime summer drink and it was a BIG hit! I only needed 2 1/2 limes to get to half cup. I would cut sugar in half next time too. Try it out.
Thursday, July 21, 2011
Frittata
A wise friend told me that she makes a frittata every week with whatever leftover veggies she has in the house. I have now started doing this as well and it pleases everyone in the house. Tonight I used peppers and green onions from the farm. I even saw a recipe for zucchini frittata but I haven't tried that yet. Here is a basic recipe that I use and then add to it. Good use of the abundance of veggies we all have hanging around. Now if only I could make a beet frittata....
Sunday, July 17, 2011
Good Website
Our CSA sent us a link to this website and I used a recipe for Swiss Chard last night. Looks like it has a lot of good ideas. Let me know if you use any and how you like them!
http://simplyrecipes.com/
http://simplyrecipes.com/
Monday, July 11, 2011
Summer Squash
This recipe for summer squash was excellent. We made it with grilled swordfish and everyone loved it. Very quick.
Summa Squash and Zucchini Side
so, thanks for letting me join the community. I am a member of the Weir River share, please don't think any less of me....
We got a bunch of good stuff this week including some really nice summer squash and zucchini. I am not a huge texture fan of these so I decided to change it up a little.
I cut them into rounds and dipped them into a mixture of breadcrumb, parmesan and red pepper fakes. I had also picked some fresh Sage and I made some Sage butter to pour over it once they were covered with above mixture. I put them on a pam-sprayed cookie sheet at 425 for 20 minutes. I actually flipped in the middle because the butter started to brown a little early. It was quick and easy way to get some texture into a veg that i usually don't love. I served it with a Masala dipping sauce from Trader Joes, I loved it and wife didn't. I figured an alternative dip next time would be tomatoes and sundried tomatoe and light cream or OJ.
I found a version of this on the Wole Food Mobile App.
Friday, July 8, 2011
Snap Peas & Veggie Sandwich
Anyone have suggestions for what to do with snap peas? I have no clue. Thanks!
K's Veggie Sandwich - my husband's simple veggie sandwich
Mix equal portions of cucumber & tomato in a bowl, drizzle with olive oil and add scallions, salt & pepper to taste. Dress bread with hummus and fill with cucumber/tomato/scallion mixture. You can also add bacon, ham or prosciutto, but it is quite nice as a meatless sandwich.
Enjoy!
K's Veggie Sandwich - my husband's simple veggie sandwich
- bread - we use either ciabatta or baguette, although you could do it with lavash, pita or tortilla wrap
- cucumber - peeled, seeded and cut into small chunks
- tomato - we prefer Roma - seeded and cut into small chunks
- scallions/green onions - chopped up small
- hummus
- olive oil
- salt & pepper
Mix equal portions of cucumber & tomato in a bowl, drizzle with olive oil and add scallions, salt & pepper to taste. Dress bread with hummus and fill with cucumber/tomato/scallion mixture. You can also add bacon, ham or prosciutto, but it is quite nice as a meatless sandwich.
Enjoy!
Wednesday, June 29, 2011
Oleana Restaurant in Cambridge
Hi all,
We get our farmshare at Siena Farms in Sudbury. The head farmer dude is married to Ana Sortun, head chef at Oleana Restaurant in Cambridge.
Oleana is among my top 3 favorite restaurants in the Boston area. I love it, first, because they are the epitomy of everything this blog is all about. They use a lot of local, organic ingredients, most from Siena Farms. But aside from that, the food is just AWESOME.
I have Ana's cookbook, Spices, but her recipes are pretty time-consuming. Still worth the money if you're really into cooking. But if not, then I come to edge of DEMANDING that you at least go sample her food (and taste a bit of our farmshare) at Oleana Restaurant. So good.
Leah: We should do our next double-date there. You and Cory would love it. They have an outdoor seating area that's just like, "Ahhhh, yes...this is summer!"
Amari
We get our farmshare at Siena Farms in Sudbury. The head farmer dude is married to Ana Sortun, head chef at Oleana Restaurant in Cambridge.
Oleana is among my top 3 favorite restaurants in the Boston area. I love it, first, because they are the epitomy of everything this blog is all about. They use a lot of local, organic ingredients, most from Siena Farms. But aside from that, the food is just AWESOME.
I have Ana's cookbook, Spices, but her recipes are pretty time-consuming. Still worth the money if you're really into cooking. But if not, then I come to edge of DEMANDING that you at least go sample her food (and taste a bit of our farmshare) at Oleana Restaurant. So good.
Leah: We should do our next double-date there. You and Cory would love it. They have an outdoor seating area that's just like, "Ahhhh, yes...this is summer!"
Amari
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