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Potato-Carrot Cakes
Potato-Carrot Cakes
This recipe is adapted from City Market. They were cooking these easy and delicious pancakes at a colloquium I attended a year or so back.
1/2 cup plain yogurt
1 clove minced garlic
2 TB minced shallot
salt and pepper to taste
3/4 lb. potatoes, peeled
1/2 lb. carrots, peeled
1/2 cup minced shallots or onion
1 1/2 tsp salt
freshly ground black pepper to taste
1 egg, lightly beaten
1/4 cup breadcrumbs (made from local, stale bread)
1/4 cup canola oil for frying
Combine yogurt, garlic, shallot, salt and pepper. Set in fridge. Grate potatoes and carrots. Transfer to a large bowl; add onions, salt and pepper. Mix thoroughly. Mix in egg and breadcrumbs until combined. Divide into twelve mounds; flatten each to 1/4 thickness. Heat oil over medium-high heat. Add the pancakes. Cook until golden brown, 3 to 4 minutes per side. Drain; immediately sprinkle with salt. Serve with yogurt sauce.
Apple Butter and Cheddar Crostini
Apple Butter and Cheddar Crostini
These crostini are the perfect combination of this week's share ingredients. Serve along side a shoot salad.
pain au levain, thinly sliced
apple butter
minced shallots
Cabot Clothbound Cheddar, thinly sliced
Preheat oven to 350F. Lay thinly sliced bread on a cookie sheet. Bake for 3-5 minutes, until just beginning to crust, but not turn color. Spread lightly with apple butter, sprinkle on a few pieces of minced shallots and place thinly sliced cheese on top. Place back in oven until cheese begins to melt.
Dandelion Green Salad
Dandelion Green Salad
This recipe comes from Robin McDermott (by way of the Spring 2009 issue of Edible Green Mountains).
Three strips of bacon
1-2 TB, finely minced shallots (or onion and a small clove garlic)
2 TB good vinegar (cider preferred)
A touch of maple syrup
A little olive oil
dandelion greens chopped
toasted pine nuts
Chop the bacon and cook in a medium sized skillet over medium heat until they releast their fat and become crispy. Add the shallots and cook 5 mins or so until they begin to soften. Next, add 2 TB of vinegar and cook for a few minutes. Add a bit of maple syrup and olive oil. Pour hot dressing over fresh washed greens, toss and garnish with some toasted pine nuts.