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Roasted Tomato Basil Pesto
Roasted Tomato Basil Pesto
(adapted from the Seed Savers Calendar, 1998).
Serves 2
2 pre-roasted tomatoes or 1 largefresh tomato
2 to 3 cloves garlic, peeled, halved
3 tablespoons pine nuts
2 tablespoons extra virgin olive oil
1 cup fresh whole basil leaves
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
salt
freshly ground black pepper
1. Combine the tomatoes, garlic, pine nuts, and oil in a blenderand process until just combined. Add a handful of basil and process again briefly; continue adding the basil in small amounts until all is combined.
2. Stir in the Parmesan cheese and butter and season with salt and pepper to taste.
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.
My Favorite Indulgent Pasta:
My Favorite Indulgent Pasta:
I adapted this from a recipe out of Improvisational Cooking and it needs good quality ingredients. It is by no means low fat, but it's wonderful to eat with a friend or two and a good glass of wine.
Break the yolk of the egg just before eating and stir everything up. It creates a creamy, rich sauce that coats everything beautifully. -elena
Serves 3 to 4
1 lb pasta, preferably penne or farfalle
Carmelized onions and garlic
Roasted bell peppers
Broccoli, chopped stems and florets
Kale, rinsed and chopped
Pancetta or bacon, cooked until crisp but chewy
2 T unsalted butter
1/4 C cream (yes, cream)
Freshly grated nutmeg, to taste
1/4 C hard cheese like parmesan or Bonnieview's Ben Nevis
Freshly ground black pepper, to taste
Sea salt, to taste
2 to 3 farm fresh eggs
In the meantime, in a medium pan with just a sprinkle of water, cook the chopped kale until just starting to wilt, but still chewy. About 3 minutes. Remove and set aside. Add the broccoli and cook in the same manner, until just green, about 1 minute. Remove and set aside with the kale. Bring a large pot of water to boil and add a generous helping of salt just before adding the pasta. Cook until al dente, about 7 to 10 minutes. In the same pan you used for the vegetables, melt the butter, add the cream and nutmeg and heat over low heat for 2 to 3 minutes. Add the cheese and carmelized onions, stirring constantly until the cheese is melted and the sauce is thick. Add the roasted peppers, broccoli and kale, heat briefly. In a separate pan, melt butter and fry up 2 to 3 eggs, sunny side up, until the white is set, but the yolk is still runny.
By now, your pasta should be done or really close. Drain and toss with the creamy vegetable sauce. Top with an egg and lay a serving of pancetta or bacon on top. Season with salt and pepper.
Creamy Braising Greens
Creamy Braising Greens
I made this one up all by myself, so please excuse the not-so-precise measurements. I'm an absolute sucker for creamed spinach, so i serve this along side roasted chicken legs and whipped root vegetables in the fall.
2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix (of course!), blanched and roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Turn off the heat, stir in the seasonings to taste and then stir in the greens. Serves 2 or 3 grown ups.
Baked Tofu in a Sweet Ginger Marinade
Baked Tofu in a Sweet Ginger Marinade
I used the basics to a favorite Korean marinade, added some local ingredients and found this to be a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar
Arrange the tofu slices in an oiled flat baking pan
Cover with the marinade - add more vinegar and soy sauce needed
Cover and marinate 4 - 8 hours in the fridge
Turn over once if possible
Preheat the oven to 350 degrees
Bake 30 minutes in the marinade, uncovered
Turn over halfway through the baking
Broil for a few minutes if the tofu isn't golden on both sides
Kale and Potato Spanish Tortilla
Kale and Potato Spanish Tortilla
-adapted from Gourmet, 2003
A Spanish tortilla is very much like an omelet or frittata. It makes a filling supper on a cool night.
2 T olive oil
1 large onion, chopped
2 cloves garlic, minced
1 lb potatoes, scrubbed clean, boiled until just tender and diced into 1/2 cubes
1 teaspoon salt
1/2 to 3/4 lb baby kale
7 large, farm fresh eggs
Heat oil in a large saucepan over medium heat. Add onions and garlic, saute until fragrant and then toss in potatoes. Cook until slightly crisp, with onions and garlic turning translucent. In the meantime, bring a large pot of water to a boil, generously add salt and cook the kale until wilted. Immediately drain and rinse with cold water to stop the cooking. Drain and squeeze the kale in your hands to rid it of excess moisture, then roughly chop and add to potato mixture. Beat eggs in a bowl and add to vegetable mixture, cooking on low heat, covered, until edges are set but center is still loose, about 10 to 12 minutes.
Remove from heat and let stand, covered, 15 minutes.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a large flat plate, then invert skillet over tortilla and flip it back into skillet. Round off edge of tortilla with plastic spatula and cook over low heat, covered, 10 minutes more. Slide tortilla onto a plate and serve warm, cut into wedges.
Makes about 6 servings
ROASTED TOMATILLO SALSA
ROASTED TOMATILLO SALSA
1 PINT TOMATILLOS
SMALL ONION, MINCED
1/2 C MINCED CILANTRO
1 CLOVE GARLIC, MINCED
1 TSP SALT
1/2 TSP BLACK PEPPER
HOT PEPPER TO TASTE, EITHER RED PEPPER FLAKES OR FRESH MINCED CHILE PEPPER
Rinse the tomatillos and roast in their jackets @ 450 for 10 or 15 minutes. They should brown but not burst open. Cool to handle & peel off the husks. Fork mash the tomatillos in a bowl then mix in all other ingredients. Taste for salt & spice. You can also pulse all together in a food processor, but I like to leave a little texture.
Use this salsa with any Mexican dish, enchiladas, tacos, huevos rancheros, beans & rice, etc. Also great with grilled fish, etc.
SWEET SALTED TURNIPS WITH ORANGES
SWEET SALTED TURNIPS WITH ORANGES
1 bunch turnips, trimmed, halved and sliced
1 tsp salt
1 orange
Juice of 1 lemon
1 clove garlic, minced
1/4 tsp harissa or other chile garlic paste
Salt
3 Tbs olive oil
2 Tbs chopped fresh cilantro
Salt the turnip slices and set aside for 30 minutes. Drain and squeeze out the excess liquid.
While the turnip is being salted, prepare the rest of the salad ingredients. Cut the rind off of the orange with a sharp knife. Cut into 1 inch chunks. Blend together the lemon juice, garlic, harissa, salt to taste, and olive oil. Toss turnips, orange and dressing. Garnish with cilantro.
The beets are wonderful as a roasted vegetable. Scrub the roots, but you don’t have to peel the whole thing, just trim as needed. Toss together chunks of beets, fennel, turnips, carrots and any other roots, wedges of onion and minced garlic with salt, pepper and a couple tablespoons of olive oil. A pinch of cumin and paprika are nice, too. Place in a baking dish, roast at 400 for about hour, covered for the first 30 minutes. When done, the roots should be tender and nicely browned. Stir a couple times during roasting.
HEATHER'S FALL HARVEST PUMPKIN SOUP
HEATHER's FALL HARVEST PUMPKIN SOUP
1 pie pumpkin, about 3 lbs
2 medium or 3 small white turnips
1 or 2 fennel bulbs
1 onion
3 cloves garlic
3 Tbs olive oil
1 qt chicken or vegetable broth
1 qt water, as needed
Fresh or dried herbs to taste: thyme, sage, parsley, fennel greens
Pinch or red pepper flakes
Salt & pepper
Preheat oven to 350; cut pumpkin in half, place in baking pan cut side down, add 2 inches water. Bake until tender, about an hour. Cool to handle, discard seeds, scoop out flesh and chop up a bit if it's in large pieces. Set aside for now.
Now you could make a nice vegetable stock with the pumpkin shell, and the parings from the onions, fennel, and turnip. Cover with water in a large stock pot and simmer 15 minutes. While this cooks, you can chop and sauté the vegetables.
Dice the turnip, fennel bulb, and onion. Mince the garlic.
Heat olive oil in large soup pot, add onion, sauté 5 minutes; add the rest of the vegetables and sauté until fragrant and slightly browning. Add the salt, pepper, and seasonings. Stir around a couple of minutes, and then add in the pumpkin. Set a mesh strainer over the pot and very carefully pour in the vegetable stock. Simmer about 30 minutes, adding more stock or water as needed.
This can be a thick chunky soup or a velvety smooth puree, so add as much broth or more water as needed to make the desired consistency. A splash of cider is also lovely. Puree if you wish.
Garnish with fresh snipped parsley/fennel greens and/or some roasted pumpkin seeds.
POLENTA & GREENS
POLENTA & GREENS
2 bunches cooking greens
1 large onion, chopped
2 garlic cloves, minced
2 tbsp olive oil
Dash red pepper flakes
2 carrots, halved and sliced (optional)
Italian seasoning herbs (optional)
Sliced shitake mushrooms (optional)
1 c grated cheese, provolone, cheddar, fontina, even feta, as you like
Wash and chop the greens. Sauté onion, garlic, and carrots and/or mushrooms in olive oil. Season with salt, pepper & red pepper and Italian herbs. Cook until browning and fragrant. Gradually add the greens, stir frying until all are incorporated and just wilted.
1 c polenta (coarse cornmeal)
3 c water
1 tsp salt
Boil water & whisk in polenta & salt. Turn down very low, watch out for sputters. Cook until thick, stirring often.
Brush a baking dish with olive oil. Pour in about 2/3 of polenta, spoon in the greens, top with remaining polenta & cheese. Take a butter knife and swirl through the top layers a bit. Bake @ 350 until bubbly and slightly browned, about 30 minutes.
A couple notes on this recipe. It is easily doubled, which makes a generous 10 x 14 pyrex baking dish. The polenta is easier to work with if it is poured right when it thickens. If you wait it will set up into a more solid form. Prep the vegetables and have all ingredients ready before you cook the polenta, so it will be ready at the right time, as the greens take just a few minutes.
