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Tabouli Salad
Tabouli Salad
3.5 cups salted water
2 cup cracked grains
1/4 cup fresh lemon juice
2 cups finely diced tomatoes
1/2 cup thinly sliced scallions
1/2 tsp. ground cinnamon
Salt and freshly ground pepper
1/3 cup extra virgin olive oil
2 cups finely chopped flat-leaf parsley
2 tablespoons slivered fresh mint leaves
Salt & pepper, to taste
Bring water to water to boil. Cover and simmer until tender, about 35 minutes, and then drain any remaining water. In the meantime, mix all remaining ingredients in a large bowl. Add grains and season with salt and pepper.
Tomato, Cucumber Salad with Buttermilk Dressing
Tomato, Cucumber Salad with Buttermilk Dressing
1/2 cup mayonnaise
1/2 cup buttermilk
2 tbsp. White vinegar
1/4 cup finely chopped fresh dill
Salt & Pepper
1 European cucumber, peeled, cut into 1-inch pieces
2 tomatoes, cut into 1/2-inch wedges
1 head lettuce, washed, leaves pulled
Whisk together mayonnaise, buttermilk, vinegar, and salt and pepper to taste until smooth, then whisk in dill.
Lay a few leaves of the lettuce on a plate, top with tomatoes and cumbers and drizzle dressing over the 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
Stuffed Brotherly Farms Burger
Stuffed Brotherly Farms Burger
1 lb. BF beef
1/2 cup Jasper Hill/Cabot Clothbound Cheddar
Salt & Pepper
Season beef with salt and pepper. Take a small chunk of cheddar and form burger round it. You decide how cheesy you want it. Grill and serve with grilled onions, grilled tomato slices and a mesclun salade - no bread necessary unless you choose. A little of Pete's hot sauce is a great contrast to the cheddar and beef.
Mini Frittatas with Zucchini, Tomatoes, and Goat Cheese
Mini Frittatas with Zucchini, Tomatoes, and Goat Cheese
If you have guests coming this week or you are doing some traveling and need handy car food, or just want to make something a little fun for the family, here's a great one for this week. These little frittatas are delicious and a good way to get some veggies into the kids too! The original recipe comes from Does Leap Farm, and I came to it by way of Tracey Medeiros Dishing Up Vermont Cookbook.
1.25 cups grated zucchini
Salt
2 eggs
1/4 cup whole wheat flour
1 cup grated cheddar
2 garlic cloves, peeled and crushed
1/8 tsp salt
1/8 tsp pepper
1/4 cup goat cheese (around 2 ounces) crumbled (parm or feta good too!)
1/4 cup seeded minced tomato
1.5 TB fresh basil
Preheat oven to 400°F. Lightly oil and flour a mini muffin tin; set aside.
Place zucchini in a colander and sprinkle lightly with salt. Place colander in a bowl and set aside to drain about 15 minutes. Place salted zucchini between layers of clean tea towel or paper towel and gently press down to remove excess water.
Whisk the eggs in a medium bowl. Add zucchini, flour, cheddar cheese, garlic, salt, and pepper, and mix well. Spoon mixture into each muffin cup, just even with the rim, and sprinkle with the crumbled goat cheese. Bake in the oven until the edges are crisp and brown and frittatas are set, about 12 minutes. Carefully remove from oven and evenly top with tomatoes and basil. Return to oven and bake until tomatoes have heated through, about 1 minute.
'Caponata' (Sicilian Aubergine Stew)
'Caponata' (Sicilian Aubergine Stew)
Caponata is a kind of eggplant stew that is flavoured with vinegar and sugar which gives it a sweet and sour flavour. It is usually served cold as part of an antipasti platter but is also nice served as a light lunch with some good crusty bread. Adapted from a recipe on Jamie Oliver.com
1 large aubergine, cubed
1 med onion, thinly sliced
3 sticks of celery (leaves left on), sliced (can be skipped - or could add sliced fennel)
about 20 green olives
1 heaped tbsp of capers
2-3 large tomatoes, chopped
2 tbsp of vinegar
3 tsp sugar
Salt and pepper to taste
Approx 4-5 tbsp olive oil
Using a large frying pan, heat the 3-4 tbsp of olive oil and fry the eggplants over a medium heat till nicely browned. Remove from the pan.
Add 1 tbsp of olive oil to the pan and fry the onions gently till opaque and lightly golden. Add the celery (or fennel) next and fry for about 2 mins. Add the rest of the ingredients to the pan (including the eggplants)and season with salt and pepper. Add a few of tablespoons of water to the mixture and cook over a low heat for a total of 15mins. If the mixture begins to dry out, add a little more water (no more than a tbsp at a time).
Remove from the heat and allow to cool down to room temperature before serving.
Charmoula Lamb Burgers
Charmoula Lamb Burgers
Charmoula is a North African spice mixture, but there are many variations. Usually the first two ingredients are garlic and coriander, but cumin is featured in many, as is lemon juice and herbs. Don't worry if you don't have all of these spices and things in your pantry. Use this recipe as and inspiration and guide. From August 2007 issue of Gourmet.
3 garlic cloves
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika (not hot)
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/3 cup finely chopped cilantro
1 1/2 pound ground lamb (not lean)
4 (6- to 7-inch) pita pockets
1/4 cup tapenade (black-olive paste)
1 tablespoon extra-virgin olive oil
2 teaspoons fresh lemon juice
4 thick tomato slices
Mince garlic and mash to a paste with 3/4 teaspoon salt using side of a large heavy knife. Stir together garlic paste, cumin, coriander, paprika, cinnamon, cayenne, and cilantro. Sprinkle evenly over lamb and mix with your hands until combined (do not overmix). Form lamb mixture into 4 (3/4-inch-thick) patties (4 inches in diameter).
Cut off enough from one side of each pita to leave a 5-inch opening and open pockets. Stir together tapenade, oil, and lemon juice.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
Oil grill rack, then grill patties, covered only if using a gas grill, turning over once, 6 to 7 minutes total for medium-rare. Grill pitas, turning over once, until lightly toasted, 1 to 2 minutes total.
Spread patties with tapenade mixture and slide into pita pockets with tomato slices.
Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger
Pungent Green Beans and Tomatoes with Cumin, Garlic, and Ginger
[Thanks to Angelic Organics for this recipe-esg]
If you love cumin, this dish will delight you. Like many recipes from
India, this one strives to bring out maximum flavor in the spices—so it
contains both ground and whole cumin seeds, one dry-toasted and
the other cooked in oil. Serve over couscous or quinoa, with the delicious
juicy sauce sopped up by the grain. Friend of the Farm.
Serves 4
10 cloves garlic, smashed
1 piece ginger (about 1 inch long), peeled, chopped
1 1/2 cups chicken or vegetable stock, divided
1 teaspoon ground cumin
1/4 cup mild-flavored vegetable oil
2 teaspoons whole cumin seeds
1 whole dried red chile pepper (optional)
2 to 4 fresh tomatoes, stems removed, peeled, finely chopped
2 teaspoons ground coriander
1 1/2 pounds green beans, cut in half (about 8 cups)
1 1/4 teaspoons salt
3 tablespoons freshly squeezed lemon juice (about 1 lemon)
freshly ground black pepper
1. Put the garlic, ginger, and 1/2 cup of the stock in a blender or a
food processor; process until a smooth paste forms.
2. Place a large wok (or pot) over medium heat. When the wok is hot,
add the ground cumin and toast it just until it is fragrant. (This will take
only a few seconds—be very careful not to overtoast it, as it can burn
quickly). Immediately scrape the cumin onto a small dish and set aside.
3. Quickly wipe the wok with a damp cloth or paper towel to remove
any remaining spice. Return the wok to the heat; add the oil, let it
heat up for about 20 seconds and then add the whole cumin seeds.
After 5 seconds, add the dried chile pepper. After another 25 seconds
(30 seconds total for the seeds, with or without the chile), add the
ginger-garlic paste. Cook and stir the ingredients for 2 minutes. Stir
in the tomatoes and coriander. Cook, stirring, for 3 minutes.
4. Add the green beans, salt, and the remaining stock. Stir the ingredients
until they come to a gentle boil. Reduce the heat to low.
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.
COLACHE
COLACHE
1/4 c oil
4 cups cubed peeled squash
1 onion, diced
2 garlic cloves, minced
1 tsp cumin powder
1 pepper, chopped
1 fresh hot pepper, minced or dry chile pepper to taste
1 14 oz can diced tomatoes or equivalent of frozen tomatoes, chopped
1 c frozen corn
1 tsp salt, to taste
Sauté squash in oil in a dutch oven or deep wide skillet for 5 minutes. Add onion, garlic and cumin. Continue cooking 5 minutes. Mix in remaining ingredients. Cover and simmer gently about 20 minutes, until tender. Add water, if necessary.
Adapted from The Best from New Mexico Kitchens
