Recipes
Search for Recipes
Recipe Tags
Spring Radish Salad
Spring Radish Salad
Serves 2.
radishes from one bunch, thinly sliced
1 parsnip, shredded
1 bunch greens (or lettuce)
salt & pepper
2Tbsp sunflower oil
1 Tbsp vinegar or lemon juice
some “crumbles†of chevre
Cut a bunch of greens, such as the mizuna, into bite sized pieces. Arrange greens on 2 plates, sprinkling with grated parsnips and sliced radishes. Season with salt, pepper, oil, lemon, and sprinkle with the chevre.
Garnished Tomato Rounds
Garnished Tomato Rounds
Nothing could be simpler to make or such a fresh, summer treat to enjoy. Serves 2.
2 ripe tomatoes
fromage blanc
arugula pesto
sunflower oil, for drizzling
Slice tomatoes into 1/3 thick rounds. Spread about 1 1/2 teaspoons of fromage blanc on each round. Spread about 1/2 teaspoon of pesto on top of the cheese. Drizzle with sunflower oil and enjoy.
Pasta with Swiss Chard, Garlic and Tomatoes
Pasta with Swiss Chard, Garlic and Tomatoes
Serves 2.
1 pound Swiss chard
1/8 teaspoon dried hot red pepper flakes, or to taste
3 garlic scapes, thinly sliced
2 tablespoons sunflower oil
1/2 cup water
2 tomatoes, seeded and chopped
1/2 pound fusilli
1/4 cup freshly grated hard, sharp cheese, such as Crawford Family Farms Picante
Separate the leaves of the swiss chard from the stems and chop. Heat the oil in a large heavy skillet over medium heat. Add the scapes and red pepper, saute for 2-3 minutes. Add the stems and 1/4 cup of the water, and cook the mixture, covered, for 2 minutes. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
While the chard is cooking, in a kettle of salted boiling water boil the fusilli until it is al dente and drain it in a colander. In a large bowl toss the pasta with the chard mixture and the grated cheese. Garnish with additional grated cheese, if desired.
Grilled Radicchio with Balsamic Glaze
Grilled Radicchio with Balsamic Glaze
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. It would be delicious sprinkled with some blue cheese. Mark also suggests using the grilled radicchio in the Mediterranean Slaw recipe below. Serves 4.
1 pound radicchio, cored and quartered
1 TB sunflower oil
1/4 cup balsamic vinegar
1 TB honey
salt and pepper to taste
Preheat your grill to a moderately high heat. Brush the radicchio with the oil, taking care to keep the wedges in tact. Stir the honey into the vinegar and set aside. Place the radicchio wedges on the grill, cut sides down. Grill for a minute or two, then turn and brush (or drizzle) with the vinegar mixture. Cook until just starting to crisp and char around the edges, another couple of minutes. Transfer to a platter and sprinkle with salt and black pepper. Serve warm or at room temperature. Sprinkle with blue cheese, if desired.
White Bean and Escarole Soup
White Bean and Escarole Soup
Paired with some fresh sliced bread and a side salad, it's the perfect light supper. Adapted from Epicurious.com. Serves 4.
1 tablespoons sunflower oil
1 cup chopped sweet onion
1 purple pepper, cut into small dice
1 green pepper, cut into small dice
2 garlic scapes (or cloves), minced
3 cups (packed) 1-inch pieces escarole (about 1/2 large head)
4 cups (or more) vegetable or chicken broth
3 1/4 cups cooked white beans, such as Soldier or Jacob's Cattle
1 lb tomatoes, cut crosswise, seeds removed, then diced
2 tablespoons freshly grated local, sharp, hard cheese, or Parmesan
Heat oil in heavy large Dutch over medium-low heat. Add onion, pepper and garlic and sauté until onion is golden and tender, about 7 minutes. Add escarole; stir 3 minutes. Add 4 cups broth, beans and tomatoes and bring to boil. Reduce heat to medium-low. Cover and simmer until escarole is tender and flavors blend, about 20 minutes. Thin with more broth, if desired. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.) Ladel soup into bowls. Sprinkle with Parmesan cheese and serve.
Chilaquile Casserole
Chilaquile Casserole
Freely interpreted from the Still Life With Menu Cookbook by Mollie Katzen, Heather makes this often in the summer when she has lots of squash!
12 corn tortillas
1 medium hot pepper, minced, to taste!
1/2 bell pepper, chopped
1 sweet onion, chopped
2 squash, halved lengthwise and cut into 1/2 moon slices
2 cloves garlic, minced
1/4 cup fresh herbs: minced cilantro and/or basil and/or oregano
2 tsp oil
salt & pepper
3 cups grated cheese (cheddar or jack or chopped up cheese curds)
4 eggs
2 c buttermilk
Butter a 2 quart baking dish and preheat oven to 350. Saute vegetables in oil until just tender and releasing some juices. Combine with herbs and season with salt and pepper.
Whisk together the eggs and buttermilk. Layer 6 tortillas in baking dish, top with vegetables and 1/2 of cheese. Top with remaining tortillas, pierce all over with a knife. Pour the milk and eggs mixture over it. Bake uncovered 20 minutes, add remaining cheese and bake 15 minutes more. Delicious warm or at room temperature. Excellent with some homemade Pico de Gallo salsa!
Onion and Thyme Flan
Onion and Thyme Flan
Sweet onions are key for this dish. If you like, bake it in a crust and call it a quiche. Serves 4-6.
3 large sweet onions
2 TB butter
1 tsp salt
2 tsp fresh thyme
fresh black pepper
2 TB sherry or Marsala
5 eggs
1 1/2 cups milk
4 oz grated sharp cheese
Preheat oven to 350F. Peel and chop the onions. Melt butter in a large skillet and cook the onions with a bit of salt over low heat until golden and melting soft. This will take about 1/2 hour. Stir gently and often to prevent burning. Add the thyme, pepper and Marsala and stir, cooking until the liquid cooks off. Remove from heat.
Whisk together the eggs, milk and a pinch of salt.
Without a crust: stir the onions and cheese into the eggs. Pour mixture into a buttered baking dish. Bake for 40-45 minutes, until set and a knife comes out clean.
With a crust, layer 1/2 the cheese then onions in crust and pour over the egg mixture. Then top with remaining cheese and bake as above.
Kale Quesadillas
Kale Quesadillas
Serve these with your favorite fresh or canned salsa and a dollop of creme fraiche. The Indian Cabbage and Carrot Salad, below, would make a perfect side dish. Approximately 4 servings.
1 TB sunflower oil or bacon fat
1/2 a sweet onion, minced
2 garlic scapes, minced
One bunch of kale, stems removed and leaves roughly chopped
1 large green pepper, stems and seeds removed, chopped (optional)
1/4 tsp kosher salt, or more to taste
1/4 tsp freshly ground black pepper, or more to taste
1 tsp ground cumin
1 TB minced fresh oregano, or 1 tsp dried, crumbled
8 oz Neighborly Farms Monterey or Pepper Jack Cheese, shredded
2 extra large (12) flour tortillas
Preheat oven to 375F. Heat oil or bacon fat in a medium frying pan over medium-high heat. Add onion and scapes and saute until onions are translucent, about 3 minutes. Add kale, green pepper if using, salt, pepper, cumin and oregano. Toss to combine and continue sauteing until kale is nicely wilted, about 3-5 minutes more. Taste mixture and adjust seasonings.
Lay bottom tortilla on a greased cookie sheet or round baking stone. Spread kale mixture evenly over tortilla and sprinkle with shredded cheese. Cover with second tortilla. Place in heated oven and bake until cheese is nicely melted, 7 to 10 minutes. Remove from oven, cut into wedges and serve with salsa and creme fraiche or sour cream.
Creamy Feta Dressing
Creamy Feta Dressing
If this recipe looks familiar, it's because it originally appeared in our May 21, newsletter. It's one of Heather's favorites, so we're including it again for those who weren't in our Spring Share. If you have fresh mint in the garden, use some here. Makes about 1 cup.
1/3 cup feta cheese, finely crumbled
1 clove garlic, minced
1/3 cup oil
2 TB cider vinegar
1/4 tsp salt, or to taste
3 TB yogurt
1 TB mayonnaise
fresh black pepper
fresh minced or dry herbs: mint, dill, chives, parsley
Blend together vinegar, garlic, yogurt, mayo, salt, pepper, & herbs. Blend in the oil in a drizzle until emulsified, then stir in feta. Keeps 1 week in refrigerator.
Maple Grilled Tempeh Recipe
Maple Grilled Tempeh Recipe
From the 101cookbooks blog by Heidi Swanson. A grill tray makes this easy to cook without losing all the little pieces into the fire. Serves 2-4.
8 ounces tempeh
3 TB soy sauce (Heather prefers shoyu sauce)
3 TB maple syrup
1 tsp rice vinegar
2 cloves garlic, peeled, crushed and chopped
1/2 tsp powdered chipotle (or a couple pinches of cayenne)
1/2 cup sliced shitake mushrooms
2 1/2 cups cooked quinoa or brown rice or grain of your choice
a generous handful of green beans
Garnish: fresh herbs of your choice, crumbled feta cheese
Cut the tempeh diagonally into 4 triangles. If possible, thin those triangles out by slicing each in half horizontally - 8 triangles total. Set the tempeh aside while you make the maple marinade by combining the soy sauce, maple syrup, rice vinegar, garlic, and chipotle powder in a small bowl. Reserve a few tablespoons of the marinade to use later as a drizzle.
Place the pieces of tempeh and mushrooms in a large baking dish. Pour the remaining marinade over the tempeh. Make sure the tops and bottoms of tempeh are coated and marinate for anywhere between 30 minutes and 2 days, flipping occasionally. Toss in the beans to coat with marinade just before grilling.
Grill the tempeh, mushrooms and beans on a medium hot grill for a few minutes brushing all the while with the marinade remaining in the bottom of the baking dish. When the tempeh is a toasted, deep, maple-y, golden brown remove and serve over a bed of warmed quinoa (or rice). Drizzle with the reserved marinade.
