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Roasted Beet Salad
Roasted Beet Salad
1 bunch beets, trimmed
1/4 cup toasted walnuts or almonds
3 tbsp. olive oil
1 tbsp. minced shallot
1 tbsp. fresh lemon juice
1 1/2 tsp. cider vinegar
1/4 tsp. sugar
1/2 tsp. salt
1 large Asian pear
3 cups arugula
Preheat oven to 425°F.
Wrap beets in foil and roast in middle of oven until tender. Unwrap beets and cool. While beets are roasting, toast desired nut in a small pan until just slightly brown. Stir together shallot, lemon juice, oil, vinegar, sugar and salt in a large bowl. Slip skins from beets and halve large beets. Cut beets into 1/4-inch-thick slices and add to dressing, tossing to coat.
Quarter and core pear and cut into julienne strips. Add pear and arugula and gently toss. Top with nuts. A good blue or goat cheese goes well with this salad and gives it some depth.
Wild Rocket and Chili Spaghetti
Wild Rocket and Chili Spaghetti
This is a Jamie Oliver recipe and a great way to use some wild arugula also known as wild rocket. From jamieoliver.com. Serves 4.
4 tablespoons extra virgin olive oil
1 clove of garlic, peeled and finely sliced
1 dried red chilli, crumbled
4 anchovy fillets in olive oil (or sub a handful of chopped kalamata olives)
3 handfuls of wild rocket arugula
zest and juice of 1 lemon
500g dried spaghetti
sea salt and freshly ground black pepper
100g Parmesan cheese, grated
Heat a wide saucepan or frying pan over a medium heat and add the extra virgin olive oil. Add the garlic, chilli and the anchovy fillets and fry gently for a minute or so. Add 2 handfuls of the wild rocket with the lemon zest and juice and then remove from the heat. The rocket will wilt from the heat to mix it well with the garlic, chilli and anchovies.
Meanwhile, cook the spaghetti in plenty of salted boiling water, according to the packet instructions, and drain. Tip into the saucepan and toss together with the rocket and chilli sauce. Season well with salt and pepper and serve with some of the reserved fresh rocket and the grated Parmesan on top.
Kale, Tomato & Potato Frittata
Kale, Tomato & Potato Frittata
10 of Deb’s eggs
1/4 cup Vermont Cheddar cheese
Salt and freshly ground pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 small onion, finely chopped
1 lb. Norland potatoes, rinsed, cut into 1/2-inch pieces
1 bunch kale, stems and inner ribs discarded, leaves coarsely chopped
1 tomato, medium dice
Preheat oven to 350.
Whisk eggs and cheese together in a large bowl.
In a large, non-stick pan, heat 2 tbsp. oil. Add onion and potatoes and cook for 3 minutes. Add kale and sauté until wilted. Add egg mixture and incorporate vegetables and eggs.
Cook over moderate heat for 1 minute. Gently lift the edge of the frittata and
Tilt the pan to allow for the egg to get underneath. When the frittata starts to form, place in the oven and cook for approximately 10 minutes. Tapping on the center with some spring says it is done.
Remove from oven and let sit for 2 minutes. Run a rubber spatula around the edg to loosen the frittata. Place a plate large enough to cover the pan over the pan and CAREFULLY invert it on to the plate. Serve warm with a salad of Pete's mesclun or arugula
Arugula with Cherries and Warm Goat Cheese Rounds
Arugula with Cherries and Warm Goat Cheese Rounds
1 tbsp. or olive oil
1 tbsp. fresh tarragon, rough chop
1/2 tbsp. fresh lemon juice
1/4 to 1/2 cup sliced almonds
1 small log goat cheese, cut into 4 rounds
1/2 bag arugula
1/2 pint cherries, pitted and stemmed
Preheat oven to 400°F.
Whisk together oil, lemon juice and tarragon. Season dressing with salt and pepper.
Spread almonds on a small baking sheet. Rub goat cheese rounds with olive oil and season with pepper. Gently place goat cheese on almonds, coating one side and then the other. Place in oven for 5 minutes, remove and let set up.
Arugula Salad with Lemon-Parmesan Dressing
Arugula Salad with Lemon-Parmesan Dressing
Here's a solidly reviewed recipe for you. This salad makes a great side dish on its own, but is even better as a pizza topping! Brush the dough with olive oil, sprinkle it with sea salt and shredded mozzarella, then bake. When the pizza comes out of the oven, top it with the salad. The simple dressing could also be used to dress pasta with wilted arugula and whatever else you fancy in your dish.
1/3 cup freshly grated Parmesan cheese
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon finely grated lemon peel
4 cups (packed) baby arugula
1 cup halved cherry tomatoes
Blend first 4 ingredients in processor. Season dressing with salt and pepper. Transfer to bowl. Cover; chill up to 3 days.
Combine arugula and tomatoes in large bowl. Toss with enough dressing to coat.
Spring Vegetables with Pasta
Spring Vegetables with Pasta
I love that the summer veggies are really starting to come in force now. Here's one from Bill that you can substitute as much as you please. Use arugula or one of your greens from last week instead of the kale if you like. Sub in beans for the peas. Or eggplant for the peppers or zuc.
3 carrots, peeled and cut into thin strips
1 large zucchini, cut into thin strips
1 onion, thinly sliced
1 yellow or red bell pepper, cut into thin strips
1/2 bunch kale, washed trimmed, chopped fine (or baby arugula!)
1 cup sugar snap peas, bias cut, in half
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tbsp. fresh oregano or basil
1 pound penne rigate
1/2 pint cherry tomatoes, split in half
1/2 cup freshly grated Reggiano
Preheat the oven to 450 degrees.
In a large bowl, toss carrots, zucchini, onion and bell pepper with olive oil, salt and pepper. Place vegetables on a baking sheet and roast until carrots are tender and other vegetables begin to brown.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. In the last 30 seconds, add sugar snap peas and kale to the water, Drain and rinse briefly with cold water.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes. Drizzle with some more olive oil and fresh herbs. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
SUMMER VEGETABLE FRITTATA
SUMMER VEGETABLE FRITTATA
Works best with a well seasoned, cast iron skillet, but any oven proof skillet will do. Eat this with a fresh salad for a healthy mid-day meal. -elena
Serves 4 comfortably
8 farm fresh eggs
1/4 C milk or cream
Generous pinch of salt and freshly ground black pepper
1 tablespoon sunflower oil
1 medium Walla Walla onion, roughly chopped
1 lb zucchini, sliced into 1/2 inch rounds
1 medium bell pepper, sliced into strips
1 C of broccoli florets and stems, roughly chopped
1 cup arugula, leaves whole and any thick stems removed
1 cup Bonnieview's Ben Nevis, shredded or sliced thin
1 large tomato, sliced into rounds
Preheat broiler.
Whisk together eggs, milk or cream, salt, and pepper in a bowl.
Heat sunflower oil in a 12 inch cast iron or oven proof skillet over medium heat. Add onion and cook until just fragrant. Add zucchini and bell pepper, cooking just until tender, about 2 minutes. Add broccoli and arugula, cooking for 2 minutes more. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle evenly with cheese and then lay tomato slices on top in a decorative manner.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
Vegetable Tacos with Roasted Tom Tom Sauce
Vegetable Tacos with Roasted Tom Tom Sauce
Once the prep work is done, this can be a quick, casual supper for a late summer night. The portions are approximate, so adjust according to your family's needs. This recipe is geared towards what you have in your share this week, but it's open to suggestion. Add lemon or lime to the tom tom sauce to cut some of the sweetness that the roasting brings out of the tomatoes and tomatillos. You can add some heat with roasted poblano chiles or add chopped cucumber to cool it down and create a bit more crunch. -elena
Serves 3 or 4
Roasted Tom Tom Sauce
1/2 lb tomatillos
1/2 lb tomatoes
1 clove garlic, minced
1/4 cup Walla Walla onion, minced
Handful of fresh arugula, chopped fine
salt and pepper to taste
Vegetable Tacos
12 corn tortillas
4 T sunflower oil
2 cloves garlic, minced
1/2 Walla Walla Onion, sliced into thin rings
1 medium bell pepper, sliced into 1/2 thick strips
1 cup broccoli florets and stem, chopped
1/2 cup zucchini, sliced into 1/2 rounds
Salt and Pepper to taste
For the Sauce:
1.Set your broiler to high. Wash and rinse tomatoes and tomatillos. Line a cookie sheet with foil, lightly brushing it with oil. Broil the tomatoes and tomatillos for several minutes, turning occasionally, until the skin turns black. Pull out and let cool until easy to handle.
2. Roughly chop the tomatoes and tomatillos, mixing with the garlic, onion and fresh arugula. Salt and pepper to taste.
For the Tacos:
1. Heat the sunflower oil in a cast iron or non-stick skillet over medium-high heat.
Saute the minced garlic and onion for 3 minutes until fragrant. Add the bell pepper and saute another 2 minutes. add the broccoli and zucchini, cooking until
bright green but still crunchy, about 2 minutes. Salt and pepper to taste.
4. Heat the tortillas over a low flame on the stove or in the oven at 325F for until soft and hot. Serve immediately, spooning the Roasted Tom Tom Sauce over the vegetables.
Mixed Grains Tabouli Salad
Mixed Grains Tabouli Salad
1 cup dry mixed grains
3 c water
1/2 tsp salt
Boil water, add grains and salt. Cover and simmer until tender, about 35 minutes. Drain if necessary. Dress with the following dressing.
Whisk together and use to taste:
1/4 c vinegar
1/2 c oil
1/4 c lemon juice
1 clove garlic, minced
1 tsp prepared mustard
fresh ground black pepper
1/2 tsp salt
next toss together with:Â
1/4 c minced chives
1 carrot, grated
1 cucumber, diced
1 c finely minced fresh greens, such as mizuna or arugula
Chill and serve on a bed of mesclun with more of the lemon dressing if you like.  A bit of crumbled cheese on top would be perfect.
Spring Greens and Barley Risotto
Spring Greens and Barley Risotto
Any quick cooking spring greens will work nicely in this dish. Try a braising green mix, arugula, spinach, etc. Just don't leave it in to cook too long. Serves 4.
2 TB sunflower oil
2 large shallots, minced
1/4 tsp salt
1 1/4 cups barley, rinsed and drained
1/2 cup white wine
4 cups chicken or vegetable broth
1/2 tsp freshly grated nutmeg
1/2 tsp freshly grated black pepper
1 bunch of spring greens, washed, spun dry and chopped
4 oz. grated sharp, hard local cheese, such as Green Mountain Gruyere or Prima Caciotta from Dancing Ewe Farm
2 TB chopped fresh chives
2 TB chopped fresh basil or parsley
Heat oil over medium heat in a 10 frying pan with 2 deep sides. Add shallots and salt; cook, stirring frequently for about 5 minutes. Do not let shallots begin to brown. Add barley and cook stirring frequently for about 1 minute. Add wine and stir until the liquid is absorbed by the barley, about 1-2 minutes. Add the broth, nutmeg and pepper. Bring to a boil. Reduce heat and simmer, covered, for about 1 hr. 15 minutes. Begin checking for doneness after 50 minutes. The liquid should be absorbed, the grains softened and gluteness, yet still have just a bit of chew. Stir in greens, cover until just wilted. Reduce heat to very low. Stir in cheese and herbs. Serve warm.
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