Monday, June 18, 2012
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.
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