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Chevre & Roasted Veggie Pizza:
Chevre & Roasted Veggie Pizza:
This is an adaptation of one of the most popular pizzas at On the Rise. You can roast the frozen peppers from last week's share, and carmelize some onions from this share. If you would like some fresh tomato sauce on this pizza, take some of the frozen tomatoes , hold them under hot water to remove skins, chop them and then simmer them in a wide pan to thicken the sauce while onions are carmelizing and peppers are roasting.
1 pizza crust
Shredded mozzarella cheese
fresh chevre
roasted red peppers (fresh diced frozen peppers are good too)
carmelized onions
herbs - fresh or dried oregano and basil and perhaps a bit of thyme too
Roasting the peppers - Slightly oil the peppers with olive oil using your fingers and then place them under the broiler for 6-10 minutes until browned,
Carmelized onions - using 2-3 TB olive oil for each 2 or 3 onions, sauté onions in a hot pan, stirring often, for 10-20 minutes until browned.
Ben's new simplified instructions on how to use and bake your pizza go like this:
1. Thaw dough completely (don't wait for it to rise)
2. roll it & stretch it
3. top it
4. bake it on a stone or pan at a high temp (450°F)
5. take it out (cool it for a few minutes) and eat it!
Vermont Soy Tofu Scramble Stir Fry
Vermont Soy Tofu Scramble Stir Fry
This recipe is adapted from a large one created by Connor Graham for Vermont Soy. Connor is a 2009 NECI grad and has recently joined the team at Vermont Soy.
1 TB oil
1 small red onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
3 oz frozen zucchini (or cabbage!)
1 medium carrot
1 10-14 oz package tofu scramble
2 oz OJ
2 TB tamari
2 TB rice wine vinegar
Heat a large skillet on medium high w/ oil and add sliced red onions. Cook the onions, stirring occasionally for about 2-3 minutes. Add the ginger and garlic to the onions and stir until evenly distributed. After about 1 minute, add the shredded carrots and zucchini to the stir fry mixture. Cook and stir for a several minutes. Add the tofu scramble to the veggies and stir until the mixture is well blended. Increase your heat slightly just before adding the OJ, tamari, and rice wine vinegar. Allow the juices to reduce slightly until nearly all liquid is incorprated into the stir fry. Remove from heat and serve.
Zucchini-Potato Frittata
Zucchini-Potato Frittata
Frittatas are so adaptable and this one would be happy to have the addition of some of the peppers from a couple weeks ago if you still have them left. The addition of herbs can change the tune of a frittata as will the type of cheese used so lots of room to be creative. This one is perfect for the share this week. The recipe has been adapted from Andrea Chessman's Serving up the Harvest. Serves 4-6.
1 medium zucchini (or half a bag of frozen)
4-5 tablespoons extra virgin olive oil (or sunflower)
1.5 lbs potatoes
1 large onion
1/4 lb bacon or some ham, diced
6 eggs
1 cup grated cheddar
Thaw zucchini. Squeeze out extra juice and set aside.
Heat 3 TB oil over medium-high heat in a large well-seasoned cast iron skillet or ovenproof nonstick skillet. Add the potatoes and onion, reduce the heat to med-low, and cook, flipping and stirring occasionally until the potatoes are soft, about 20 mins (you can cover to speed the process and hold in moisture). Increase the heat to medium-high and continue cooking, tossing occasionally, until potatoes are brown, about 5 minutes. Remove the potatoes with a slotted spoon but keep the skillet on the burner.
Add the zucchini and bacon to the skillet and saute over medium high heat, until the bacon/ham is cooked. Remove zucchini and bacon. Keep the skillet over the heat.
Beat the eggs and pepper to taste in a medium bowl until well blended. Fold in the potatoes, zucchini and bacon, and cheese.
Preheat the oven to 350°F. Add 1-2 TB oil to the skillet as needed to lightly coat the bottom. Pour in the egg mixture, reduce heat to med-low, and cook without stirring until the bottom is set about 10 minutes. Transfer the skillet to the oven and bake until the top is set, 5 to 15 minutes, checking every 5 mins.
Place a serving plate on top of the skillet and carefully invert. The frittata should fall out of the pan. Cut into wedges and serve.
Elderberry Muffins
Elderberry Muffins
Todd supplied this recipe. It's one that Nancy & Lewis Hill developed. Lewis had a lifetime relationship with elderberries and patiently waited for Todd to catch on to their benefits for health.
2/3 cup honey
2.5 tablespoons shortening
3 cups flour
2 tsp. baking powder
pinch of salt
1 egg
1 cup milk
1 cup elderberries
Cream together shortening and honey. Sift together flour and baking powder and salt and set aside. Add egg to creamed mixture. Add flour mixture to creamed mixture in 3 parts alternating with milk mixture in 2 parts. Fold in elderberries. Pour into greased muffin tins (yield 12 muffins), and bake in 350 degree oven approximately 20 minutes.
Elderberry Juice
Elderberry Juice
This is a simple method for juice extraction allowing you to store the elderberry juice in a way that may make it easier for you to incorporate into your daily diet.
Prepare the berries as for jelly, by removing large stems from ripe elderberries. Crush them in a saucepan and place over low heat until the juice begins to flow. Simmer gently for about 15 minutes. (Add a small amount of water if you want a less concentrated juice.) Strain it through a jelly bag. If you wish, add honey to taste, and perhaps a bit of lemon juice. Chill, and either use right away or squirrel into the freezer. Freezing into ice cube trays and then transferring to a bag makes for easy retrieval.
Mama's Potato Soup
Mama's Potato Soup
I made a pot of this soup last night and savored every bite, again. I have been making this soup for 12 years or more and it never lets me down. It's a simple Mexican style soup that uses a pretty basic assortment of vegetables, but they come together beautifully and it's delicious. And spicy! The recipe comes from the Garlic Lovers Cookbook put out by Gilroy Garlic Festival Association. (Gilroy, CA is the self proclaimed garlic capitol of the world). Makes 4-6 servings.
2 TB sunflower oil
4 cloves garlic
1 cup finely chopped onion
3 medium sized tomatoes (perfect place to use your frozen tomatoes - I used 2 cups of tomatoes I had canned)
1/2 cup green chilies (or just 2 jalapenos or chili peppers or what have you - see below!)
1 TB flour
2 Quarts chicken broth (I used turkey this time and veggie broth is great too)
2.5 cups peeled raw potatoes, cut into small cubes
2 tsp salt (or to taste)
1 tsp black pepper
2 medium-sized carrorts, peeled and thinly sliced
1 medium zucchini (or half a bag frozen)
Garnish with handful of grated cheddar for each bowl of soup.
*Optional - a dollop of sour cream in the bowls
*Optional - Cilantro - if you have fresh or frozen cilantro, toss it in!
*Hot peppers - I once actually put the amount of peppers specified in the recipe, using jalapenos and served it at a party. Holy Moly. I would come across people who'd been sitting for half an hour or more at the table, teary eyed and sweating, trying to get through a bowl of soup, having downed a couple beers in the process just to cool it down. I find that just a couple peppers is plenty spice. In the summer I can hot peppers so I have them around to use in winter. I used 2 canned green chile peppers in my most recent batch.
Heat oil in a 3-Quart saucepan and add garlic, onions, tomatoes and green chilies; saute for 3 mins. Stir in flour and cook for 2 more. Continue stirring as you pour in the hot broth. Add potatoes, salt and pepper. Cover pan and simmer over low heat for 20 minutes. Add carrots and zucchini and cook for 15 minutes longer or until potatoes are tender. Top dress with a handful of grated cheddar and add a dollop of sour cream if it suits you.
Lamb Kabobs
Lamb Kabobs
This recipe is from Madhur Jaffrey's Indian Cooking, a cookbook I love and turn to often.
1 lb lamb cut into 3/4 inch cubes
8 TB plain natural yogurt
3 TB lemon juice
2 1-inch cubes of ginger, peeled and grated or minced fine
2 cloves garlic, peeled and mashed
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
1.5 tsp salt
3 TB vegetable oil
Put the meat into a stainless steel bowl. Combine the yogurt, lemon juice, ginger, garlic, cumin, coriander, cayenne and salt in a bowl and mix well with a fork. Hold a sieve over the meat and pour the yogurt mixture into it. Push the mixture through the sieve, extracting all the paste you can. Mix the meat and the marinade well. Cover and refrigerate for 6-24 hours.
Heat your broiler.
Thread the meat on to skewers. Balance the skewers on the rim of a baking dish so that all the meat juices drip into the dish. Brush the kebabs generously with oil and place the baking dish under the broiler. When one side of the meat gets lightly browned, turn the skewers to brown the opposite side, making sure to brush this side first with more oil. Brown second side.
Grilled or Broiled Whole Trout with Herbs and Bacon
Grilled or Broiled Whole Trout with Herbs and Bacon
This is a great, tasty and simple way to cook your fish. If you don't have a handful of fresh herbs, you could also put some lemon slices in the fish.
2 whole trout
1/2 cup fresh herbs such as tarragon, thyme, marjoram, etc.
olive oil
Kosher salt and freshly ground black pepper to taste
1/4 pound bacon
Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with bacon mummy style, leaving head and tail exposed.
Place fish under the broiler (or on the grill, covered). Cook undisturbed for 3-4 minutes, taking care not to burn the bacon (move to a lower rack if necessary). Turn and continue to cok. Turn again if necessary. The fish is done when the bacon is crisp and there are no longer any traces of blood in the body cavity. No more than 12-15 minutes and could be a good bit less in a hot oven.
Place fish onto platter and serve immediately.
Lemon and Herb Roasted Jerusalem Artichokes
Lemon and Herb Roasted Jerusalem Artichokes
This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.
1 lb Sunchokes (Jerusalem Artichokes)
1.5 TB olive oil
1 garlic clove
a light sprinkling of basil
zest of a 1/4 lemon
coarse or kosher salt
Preheat the oven to 500F and lightly grease a shallow roasting pan with oil.
Scrub the sunchokes well or peel them. Cut off the irregular knobs to make reasonably regular shapes. Cut the sunchokes into 1-inch pieces. Combine sunchokes with the oil in a large bowl and toss to coat. Arrange in a single layer in the prepared pan.
Roast for about 15 minutes, shaking the pan occasionally for even cooking. While the sunchokes roast, combine the basil, garlic, and lemon zest in a mini food processor or on your cutting board and finely chop.
Sprinkle the lemon-herb mixture over the sunchokes and continue to roast for about 5 more minutes. The sunchokes should be well browned and tender, and the garlic should be fragrant but not burned.
Transfer the chokes to a serving bowl or platter. Sprinkle with salt and serve at once.
VT Pasta Linguine Three Ways
VT Pasta Linguine Three Ways
Of course there are endless ways to dress up your VT Pasta linguine. The sauce will likely take you longer to make than the pasta itself, so with this lovely fresh pasta have everything else ready before dropping the pasta in the pot. To cook the pasta, bring a large pot of salted water to a boil, then put in the thawed or frozen pasta. Bring the water back to a boil for 1-2 minutes. Then immediately drain the pasta, transfer back to the cooking pot, stir in your chosen additions, and serve.
1. Butter and Parmesan - For simplicity, to let the pasta flavor shine through, this is the way to go. After draining the pasta, simply transfer to a bowl and add a knob of butter and some shaved parmesan.
2. Sundried Tomato, Olive and Garlic
Put a TB or so of olive oil in a pan and add 10 -20 chopped kalamata olives, a few chopped sundried tomatoes and 2-3 cloves of minced garlic (and a sprinkling of crushed red pepper if you want some spice). Heat gently til fragrant. Remove from heat and add to pasta coating the pasta well (add a bit more olive oil if necessary). Finish off with some grated parmesan and serve.
3. Butternut Squash Sauce and Braising Greens over Linguine
1-2 TB butter or oil
half a small onion, sliced thin
pinch of sugar
1-2 cloves of garlic
a few leaves of sage
2 cups of squash puree
1/4 cup braising greens
For this one, saute a small onion in the pan in a TB or two of butter or olive oil with a pinch of sugar til very soft. Add in 3 cloves of minced garlic and a few leaves of sage if you have them in the last several minutes, and do not let the garlic brown. Add 2-3 cups of squash puree plus 1/4 bag of braising greens and heat through. Finally, add 1/2 cup of parmesan to the sauce. Taste to adjust seasonings and then combine with your pasta. Add more grated parm t finish the dish if you like.
