Category: Recipes

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Recipes

Braised Turnips with Mustard Sauce


image and Mark Bittman recipe adaptation via Eat this.


Ingredients
1 Tbsp olive oil
1 lb turnips, small ones quartered and large ones cut into eighths
salt and pepper
1/2 cup vegetable stock
2 Tbsp prepared mustard
1 tsp arrowroot powder (or cornstarch)

Directions
1. Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min.

2. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender.

3. Remove turnips, leaving liquid in the pan, and set aside.

4. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.

Serves 2.

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Recipes

Sauteed Japanese Salad Turnips

Ingredients
2 bunches of Japanese salad turnips with greens
2 cloves of garlic, minced
1 small red onion, diced
salt and pepper
2 tsp. sesame oil (or olive oil)

Instructions
1. Heat oil over low-medium heat in a large skillet.

2. Trim greens and stalks from turnips and set aside. Trim turnips and slice in half.

3. Add turnips to skillet and cook for 10 minutes or until just starting to brown, stirring occassionally.

4. Add garlic and onion; saute for five minutes.

5. Add turnip stalks to skillet and saute for two minutes.

6. Tear greens into bite sized pieces and add to skillet. Cook until greens are wilted, another couple of minutes.

7. Top with salt and pepper and serve.

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Recipes

Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette


recipe and image via fridgeandtunnel

Ingredients
Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

Instructions
1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.

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Recipes

Roasted Garlic Scapes

Here’s a simple, yet wonderful recipe from our farm. These roasted scapes taste like super creamy roasted garlic.

Ingredients
Garlic scapes
olive oil
Salt

Preparation
1. Take the scapes and put them in a lightly oiled roasting pan,
top with salt (kosher or seas salt works best but any will do).

2. Put the loaded and covered pan in a hot (425 °F) oven for 30 to 45 minutes or until they are beginning to turn brown.

3. Serve as a side or main dish.

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Recipes

Arugula-Pistachio Pesto


Recipe by Tori Ritchie; photo by Antonis Achilleos


Here is a delish recipe I made last night with our arugula stash.
I used the pesto on pizza with cherry tomatoes and asparagus and a little left over rotisserie chicken and it was yummy.
Today I put the left over pesto on pasta with a little more cheese and a dash of butter and oil and it was good too. I like a recipe that does double duty! – Jessica

Ingredients
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil

Preparation
1. Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped.

2. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil.

3. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl.

4. Cover and chill up to 3 days.

makes about 1 1/4 cups

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Recipes

Escarole & Pine Nuts


recipe via Golden Earthworm

Ingredients
1 head escarole, about 1 1/4 to 1 1/2 pounds
4 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
2 tablespoons pine nuts

Directions
1. Bring 3 quarts water to a rolling boil.

2. Separate the escarole leaves and rinse thoroughly. Drop leaves into the boiling water and boil, covered, until tender, about 35 minutes

3. When the escarole is tender, drain thoroughly and let dry.

4. In a 12 to 14-inch saute pan, heat the olive oil until hot but not smoking.

5. Roughly chop the escarole.

6. Add the garlic to the hot pan and saute until the garlic begins to soften and turn a light golden brown, about 5 minutes.

7. Add the pine nuts and cook until the nuts are lightly toasted, about 2 minutes.

8. Add the escarole and stir until well-cooked and very soft, about 5 minutes.

9. Remove from the heat and serve immediately.

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Recipes

Strawberry Muffins



Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup lowfat plain yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries

Directions
1. Preheat oven to 375°F.

2. Grease a 12 muffin tin or line it with paper baking cups.

3. In a large bowl, sift together flour, sugar and baking soda. Toss the strawberries with the flour mixture.

4. In another bowl, stir together eggs, yogurt, melted butter and vanilla until blended.

5. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. The batter will be lumpy.

6. Spoon the batter into the muffin cups. Bake for 20 – 25 minutes, or until the tops are golden brown.

Yields 12 muffins.

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Recipes

Strawberry Mint Lassi

I ordered a summery Thai mango salad from I Am Thai, my favorite Wednesday nite local Thai (or when I’m not in the mood to hoof it over to Sripraphai).
Foolishly, I ordered the salad “spicy”, forgetting that they are one of the few who mean spicy when they say spicy.
Now I can handle heat, but I couldn’t handle this. Even after literally rinsing the mango in water, I couldn’t rinse the salad from the seeming millions of little white pepper seeds and of course, the red slivers of dried pepper.
I quickly adapted this Strawberry Mint Lassi recipe that I saw on Food52 to mitigate the burn.
It was delicious, and so pretty with its pink color flecked with green bits of mint.
It’s not too sweet (the original recipe calls for sugar, but I omitted), and a perfect use for any bottom of the barrel, less than pristine looking berries.

Ingredients
1/2 cup Greek yogurt
1/4 cup milk
8 strawberries, leaves removed
a big bunch of mint leaves

Directions
1. Put all ingredients in a tall cup and mix with an immersion (hand) blender. You could do the same with a traditional blender, but then you’d have a big mess to clean up.

2. Drink with a straw.

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Recipes

Vinegared Strawberries with Creme Fraiche


recipe via the kitchn


Ingredients
1/3 cup good-quality aged balsamic vinegar
1/4 cup brown sugar
2 pints fresh, in-season, strawberries
8 ounces creme fraiche
fresh mint leaves, thinly sliced

Directions

1. Remove the stems and slice the strawberries lengthwise; small berries should be quartered, and larger berries can be cut in sixths or eighths.

2. In a bowl large enough to hold the berries, combine the balsamic vinegar and brown sugar. Add the strawberries and toss to coat. Cover and set aside to allow berries to macerate in the vinegar mixture at least 2 hours, re-tossing every half hour.

3. To serve, place a mound of berries on in a shallow bowl with a dollop of creme fraiche and a sprinkling of mint leaves.

serves 4

Categories
Recipes

Butter-Poached French Breakfast Radishes


recipe via Kyle Bailey, (former Allen & Delancey chef); butter image via Charles Haynes 

Ingredients
1 bunch French breakfast radishes (about 3/4 lb.), greens and bottoms discarded
3 TB unsalted butter
Salt and pepper to taste
3 dashes raspberry wine vinegar
1/4 cup vegetable stock
1 tsp. fresh tarragon

Directions
1. Depending on size, halve or quarter radishes lengthwise. Heat 2 TB of butter in a skillet until melted.

2. Toss in the chopped radishes and season with salt and pepper. Sauté over low-medium heat until they become translucent, about 5 minutes. Add the raspberry wine vinegar and sauté approximately another minute until the radishes turn a vibrant pink. Add the vegetable stock and the remaining tablespoon of butter and cook for another minute to glaze the radishes.

3. Remove from heat and tear fresh tarragon leaves directly onto the radishes. Season with salt and pepper, and serve as an accompaniment to roast chicken, pan-seared duck breast, or meaty fish like striped bass.