Recipes
Search for Recipes
Recipe Tags
Super User
Apple, Blue Cheese and Walnut Pizza
Apple, Blue Cheese and Walnut Pizza
This recipe appears in Dishing Up Vermont, by Tracey Medeiros. It was contributed by Champlain Orchards. If you haven't yet seen Dishing Up Vermont, keep your eye out for it at your local bookstore or food shop. The book does a wonderful job of compiling recipes from a host of Vermont Fresh Network members. This pizza serves 3-4 as a main, 10-12 if cut for appetizers.
1/2 package or 1 1/4 tsp active dry yeast
1 cup all-purpose flour
2/3 cup whole-wheat flour
1 tsp sugar
1 tsp salt
1/8 tsp white pepper
2 TB plus 1/8 tsp olive oil
1 large apple, unpeeled, cored, and cut into 1/8 inch slices
3/4 cup crumbled blue cheese (3 oz)
1/2 - 3/4 cup shredded Monterey Jack cheese (2-3 ounces)
1 1/2 tsp chopped fresh rosemary, or 3/4 tsp dried
1/2 cup coarsely chopped walnuts
white pepper
Preheat oven to 450F. Lightly grease a 15-inch pizza pan. Set aside. Place 3/4 cup of warm water in a small bowl. Stir in yeast with a wooden spoon and let rest until yeast begins to bubble, about 5 minutes. Combine the flours, sugar, salt and pepper in a separate large bowl. Make a well in the flour mixture, and add the yeast mixture and 2 tablespoons of the oil. Stir with a wooden spoon until well combined. Transfer dough to a clean, lightly floured work surface and knead gently 20 times.
Lightly oil a large bowl with remaining 1/8 teaspoon of oil. Transfer dough to the oiled bowl and cover with plastic wrap. Leave dough at room temperature and let rise until doubled in size, about 45 minutes. Punch down the dough. Transfer dough to a lightly floured, clean work surface, and roll out to a 13-inch circle. Transfer to prepared pizza pan; build up edges slightly. Bake the crust for approximately 10 minutes, or until it just begins to brown. Cover the crust with apple slices, cheeses, rosemary, walnuts and white pepper to taste. Bake an additional 10-12 minutes, or until edges are lightly browned.
Meg's Blue Cheese Potatoes
Meg's Blue Cheese Potatoes
Meg bought a whole wheel of the Mossend Blue, and this is how she and Pete have been eating it. Recipe serves 4.
2 lbs. potatoes, scrubbed
1 medium onion, chopped
2 cloves garlic, chopped
2 TB oil
salt & pepper
3 TB butter
1/2 cup crumbled blue cheese
Preheat oven to 400F. Cut potatoes into chunks or slice into rounds. Toss with onion, garlic, oil, salt & pepper. Roast in oven until tender and browned, about 45 minutes, stirring occasionally. Remove from oven, dot with butter and sprinkle with blue cheese. Return to oven for another 10 minutes.
Alternatively, make mashed potatoes according to your favorite method. Place in an oven-proof casserole, dot with butter and sprinkle on the blue cheese. Bake in oven about 10 minutes until melty and bubbling.
Heirloom Tomato Salad with Pesto Vinaigrette
Heirloom Tomato Salad with Pesto Vinaigrette
Grilled Red Torpedo Onions and Pesto Vinaigrette
This recipe is from The Sustainable Kitchen: Passionate Cooking Inspired by Farms, Forests and Oceans, by Stu Stein with co-authors Mary Hinds and Judith H. Dern. According to the authors, This fruit salad (remember tomatoes are a fruit) showcases what we think summer is all about: intense flavor, colorful ingredients and playful flavor combinations.
Salad:
2 red Torpedo onions, peeled, cut into half moons and thinly sliced
1/4 cup olive oil
1 pound tomatoes (approximately 4 to 6 tomatoes)
kosher salt or course sea salt and cracked black pepper, to taste
1/4 cup pesto vinaigrette
basil leaves for garnish
Pesto Vinaigrette:
1 clove garlic, peeled
kosher salt, to taste
1/4 cup toasted pine nuts (optional)
2 cups fresh basil leaves, stems removed
4 TB red wine vinegar
3/4 cup extra virgin olive oil
cracked black pepper, to taste
Preheat a grill. Toss the onions in a bowl with the oil and season with salt and pepper. Remove the cores from the tomatoes and cut them in various shapes and sizes (wedges, round slices, half-moons, etc.) and reserve. Place onions on the grill over medium heat and grill until the onions are tender and caramelized, about 10 minutes.
To make vinaigrette, in the bowl of a food processor, purée garlic and salt until a paste is formed. Add pine nuts and basil and process until a fine paste formed. With motor running, add vinegar and then slowly add oil in a thin stream until the mixture is emulsified. Taste and adjust seasoning.
Arrange the tomatoes on the plates. Season with salt and pepper. Place several slices of grilled onions on top of the tomatoes and drizzle with pesto vinaigrette. Arrange several basil leaves on and around tomatoes and sprinkle with additional cracked black pepper.
Potato Kale Soup
Potato Kale Soup
Heather thinks this soup is even better the next day, or made early and heated again just before serving. Serves 4.
1 bunch kale
4 TB oil
salt & pepper
1 medium onion diced
3 cloves garlic minced
1/2 lb. spicy sausage, crumbled or chopped - optional
red pepper flakes to taste
4 medium potatoes, cut into 1-inch cubes
water
1 quart milk
Wash kale and strip leaves from stems. Chop the kale leaves nice and small. Heat one tablespoon of the oil in a large stockpot over medium-high heat. Add one clove of the minced garlic, and saute for one minute. Add kale with a pinch of salt and saute until bright green. Remove kale to another bowl.
Heat the rest of the oil in the same pot, add onions and remaining garlic with (optional sausage), salt, pepper and red pepper flakes to taste. Saute until fragrant and browning, about 5-10 minutes. Add potatoes and saute briefly together. Add water to just cover potatoes. Bring to a boil and simmer until the potatoes are falling apart tender. Remove from the heat and mash the potatoes with the back of a spoon to make a thick base. Add kale and enough milk to make a creamy soup; taste for salt and pepper. Bring to a very gentle simmer and cook about 15 minutes longer.
Buttermilk Raspberry Pancakes
Buttermilk Raspberry Pancakes
If you can keep yourself from eating the raspberries right away, try making these for breakfast. They are one of summer's most wonderful treats. Serves 4.
2 cups whole milk
1 TB cider vinegar
2 cups whole-wheat pastry flour
1/4 cup yellow cornmeal
1/4 cup maple sugar (you can use maple syrup, but cut back 2 TB on the milk)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 cups plain whole-milk yogurt
2 large eggs, lightly beaten
3 TB unsalted butter, melted and cooled
Additional butter for greasing griddle
1 pint raspberries
Mix the vinegar into the milk and set aside for 5 minutes. In a large bowl, whisk together all of the dry ingredients. In a medium bowl, whisk to combine the milk/vinegar mixture, yogurt, eggs and butter. Whisk the wet ingredients into the dry until only a few small lumps remain, being careful to not over mix.
On a griddle or pan preheated over medium heat, melt butter. Ladle pancake batter onto griddle (about 1/3 cup batter for each pancake), then immediately sprinkle each pancake with about 5 - 6 raspberries. Cook until bottom of pancake is lightly browned and bubbles have formed on the tops. Flip and cook until bottoms are golden. Serve warm with more yogurt and fresh raspberries or strawberry sauce.
Black Bean and Roasted Tomato Soup
Black Bean and Roasted Tomato Soup
This soup stretches a few tomatoes into an easy and flavorful meal. Adapted from Epicurious.com. Serves 4.
1 lb. tomatoes, seeded and quartered
1 large onion, halved lengthwise, cut into thin wedges
1 medium carrot, peeled, quartered
3 large garlic cloves, chopped
1 tablespoon sunflower oil
2 tsp fresh oregano, chopped, or 1/2 tsp dried
2 cups (or more) vegetable or chicken broth
3 1/4 cups cooked black beans
1/2 cup plain whole milk yogurt
Preheat oven to 350°F. Combine tomatoes, onion and carrot in large roasting pan. Add garlic, oil and oregano and stir to coat vegetables. Roast until vegetables are brown and tender, stirring occasionally, about 55 minutes. Cut carrot into small cubes and set aside. Transfer remaining vegetables to processor. Add 2 cups broth to roasting pan and scrape up any browned bits. Add broth and 2 1/4 cups beans to processor. Puree vegetable mixture until almost smooth.
Transfer soup to heavy large saucepan. Add remaining 1 cup beans. Bring to boil. Reduce heat and simmer until flavors blend, adding more broth if soup is too thick, about 10 minutes. Stir in carrot. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.) Ladle soup into bowls. Top each with dollop of yogurt.
Sauteed Greens with Tomato and Chickpeas
Sauteed Greens with Tomato and Chickpeas
This is one of my favorite ways to make chard and/or kale. The chickpeas make it a little heartier, ideal as a side for grilled fish or chicken. Serves 4.
2 TB sunflower oil or bacon fat
1 leek washed and sliced thin
1 bunch chard or kale, washed and chopped
salt and pepper to taste
1 tomato, seeded and chopped
1 cup pre-cooked chickpeas
squeeze of lemon or lime juice
* If using chard, chop stems separately. Add the stems to the skillet about 2 minutes before the greens.
Heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and saute until translucent, about 5 minutes. Add greens, salt and pepper and toss to combine. Cook uncovered for 2 minutes, tossing occasionally. Add tomato and chickpeas and toss to combine. Cover, reduce heat, and cook for 3 minutes. Remove from heat, add the squeeze of citrus and serve immediately.
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
Garlicky Mushroom Quesadillas with Tomatillo Chile Salsa
This recipe is adapted from the aforementioned A Year in a Vegetarian Kitchen, by Jack Bishop. Serves 3-4.
Tomatillo-Chile Salsa
1 pint tomatillos, husked and washed
2-3 medium jalapenos
2 TB chopped fresh cilantro leaves
Salt
Quesadillas
4 tsp extra-virgin olive oil
8 oz oyster mushrooms, thickly sliced
salt to taste
3 medium garlic cloves, minced
freshly ground black pepper
6 8-inch flour tortillas
4 ounces goat cheese
Preheat oven to 450F. Roast the whole tomatillos and chiles in a rimmed baking sheet on the middle rack of the oven, turning the veggies once, until lightly browned and tender, about 30 minutes. Cool slightly and transfer the tomatillos to a food processor. Cut off the stems of the chiles and add, (seeds and all, for extra heat), to the food processor. Pulse just until combined and still chunky. Scrape the salsa into a bowl and stir in the cilantro and salt to taste.
Heat the oil in a large skillet over medium-high heat until shimmering. Add the mushrooms and 1/2 teaspoon salt and cook, stirring occasionally, until browned lightly, about 7 minutes. Add the garlic and pepper to taste and cook until aromatic, about 1 minute. Set the mushroom mixture aside.
Lay 3 tortillas flat on a work surface. Sprinkle goat cheese on top, leaving a 1/2 border around the edges. Divide the mushroom mixture evenly among the tortillas. Top with the remaining tortillas. Heat a medium skillet over medium heat. Add the first quesadilla and cook, turning once, until the tortillas are golden brown and the cheese has melted, about 2 minutes. Transfer to a large plate and repeat with the remaining quesadillas. Cut each quesadilla into quarters. Spoon some salsa into the middle of each quesadilla. Serve the remaining salsa on the side.
Young Turnip and Apricot Salad with Toasted Nuts
Young Turnip and Apricot Salad with Toasted Nuts
Adapted from Farmer John's Cookbook. Serves 4.
1/2 cup walnut pieces
1 bunch salad turnips, greens washed, spun dry and set aside
1/2 cup finely sliced dried apricots
1/4 cup finely chopped parsley or cilantro
1/4 cup vegetable oil
1/4 cup olive oil
1/4 cup cider vinegar
1/4 cup plain yogurt
1/4 cup minced sweet onion
1 small hot pepper, minced, or to taste
1 clove garlic
1 tsp dry mustard
scant tbsp grated horseradish
1 tsp soy sauce
salt
pepper
mesclun
Toast walnuts in a dry heavy skillet stirring constantly until lightly browned and fragrant. Transfer to a dishtowel to cool. Wash turnips and cut into thin matchsticks. Combine with apricots and walnuts in a large bowl.
Coarsely chop turnip greens. Put the parsley, chopped turnip greens, oils, vinegar and yogurt into a blender; process briefly, until the ingredients are just combined. Add the onion, hot pepper, garlic, mustard, horseradish, and soy sauce; process until thick and creamy. Pour the dressing over the turnip mixture; toss until well combined. Season with salt and pepper to taste.
Line individual plates with a generous amount of salad greens; spoon the turnip salad on top. Serve immediately.
Eggplant-Polenta Stacks With Tomato Sauce
Eggplant-Polenta Stacks With Tomato Sauce
Adapted from Epicurious.com. Serves 4.
1.5 lb. tomatoes
1/4 cup water
2 tablespoons olive oil
4 cups water
1 teaspoon salt
1 cup cornmeal
1 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 cup (1/2 stick) butter
Pinch of cayenne pepper
1/2 large eggplant or 1 small, cut crosswise into 1/2-inch-thick slices
Coarse salt
1 large zucchini, cut diagonally into 1/4-inch-thick slices
Additional olive oil
4 large fresh basil leaves
4 1/4-inch-thick slices mozzarella cheese
3 tablespoons chopped fresh basil
To remove tomato skins, core the tomato then submerge in boiling water for 20-30 seconds, until the skin begins to pull away. Immediately dunk into an ice water bath until cool to the touch. Remove from water and peel skin. Puree tomatoes in blender. Strain into a heavy small saucepan. Add 1/4 cup water. Bring to boil. Reduce heat to medium; simmer tomatoes to reduce, about 10 minutes. Add 2 tablespoons oil and simmer 5 minutes to blend flavors. Season with salt and pepper. Remove from heat.
Combine 4 cups water and 1 teaspoon salt in heavy medium saucepan. Bring to boil. Gradually whisk in cornmeal. Reduce heat to medium-low and simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat. Add Parmesan and butter and stir until melted. Mix in cayenne pepper. Spread polenta in 9-inch-square pan. Refrigerate until cold, about 1 hour. (Sauce and polenta can be prepared 1 day ahead. Cover separately and refrigerate.)
Prepare grill (medium-high heat) or preheat broiler. Brush eggplant and zucchini with oil. Season with salt and pepper. Grill or broil until tender, about 2 minutes per side.
Preheat oven to 375°F. Lightly oil large baking sheet. Cut polenta into 4 rounds. Place rounds on prepared baking sheet. Top each with eggplant, 2 zucchini slices, basil leaf and mozzarella slice.
Bake eggplant stacks until cheese melts and begins to brown, about 15 minutes. Transfer to plates. Rewarm sauce. Spoon around eggplant stacks. Sprinkle with chopped basil and serve.
