Weeks 12 and 13: 10 New Recipes, Pinterest Edition!

Happy Labor Day! I hope you all are enjoying the weekend. Thank you for your patience with getting these recipes. Between school starting, sports starting and having family visiting from out of state,  it’s been a busy pace around here! Today, I’m including 10 of my favorite recipes I’ve found or pinned on Pinterest. If you also like to pin, feel free to come say hi!

CSA/Farmer’s Market Skillet
Recipe Credit: Iowa Girl Eats

Ingredients

  • 1-3/4 cups chicken broth
  • 1 cup quinoa, rinsed and drained
  • 1 Tablespoon extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 small zucchini, quartered and sliced (or half a large one)
  • 2 ears sweet corn, kernels cut off the cob (about 1-1/2 cups)
  • 2 green onions
  • salt & pepper
  • 1 vine-ripened tomato, chopped
  • 1/2 cup feta
  • 2 Tablespoons chopped basil
  • For the Honey Lemon Vinaigrette:
    • 1 Tablespoon lemon zest
    • 2 Tablespoons lemon juice
    • 1-1/2 Tablespoons honey
    • 1 garlic clove, microplaned or finely minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

Directions

  1. Bring chicken broth to a boil in a saucepan. Add rinsed quinoa and place a lid on top, turn the heat down to medium-low, then cook until the broth is absorbed and quinoa is tender, about 25 minutes. Fluff the cooked quinoa with a fork and let cool slightly.
  2. Meanwhile, combine all ingredients for the Honey Lemon Vinaigrette in a jar or bowl, then shake or whisk to combine and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add garlic and saute until golden brown, about 30 seconds. Add zucchini, sweet corn, and green onions, season with salt and pepper, then saute until barely tender, about 4 minutes. Add cooked quinoa and half the Honey Lemon Vinaigrette, then stir and cook for 1 more minute.*
  4. Add remaining vinaigrette, tomatoes, feta cheese, and basil to the skillet. Stir well, taste, and add more salt and pepper if necessary. Let cool 10 minutes before serving.

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Ratatouille’s Ratatouille
Recipe Credit: Smitten Kitchen

1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree (such as Pomi)
2 tablespoons olive oil, divided
1 small eggplant
1 smallish zucchini
1 smallish yellow squash
1 longish red bell pepper
Few sprigs fresh thyme
Salt and pepper
Few tablespoons soft goat cheese, for serving

Preheat oven to 375 degrees F.

Pour tomato puree into bottom of an oval baking dish, approximately 10 inches across the long way. Drop the sliced garlic cloves and chopped onion into the sauce, stir in one tablespoon of the olive oil and season the sauce generously with salt and pepper.

Trim the ends off the eggplant, zucchini and yellow squash. As carefully as you can, trim the ends off the red pepper and remove the core, leaving the edges intact, like a tube.

On a mandoline, adjustable-blade slicer or with a very sharp knife, cut the eggplant, zucchini, yellow squash and red pepper into very thin slices, approximately 1/16-inch thick.

Atop the tomato sauce, arrange slices of prepared vegetables concentrically from the outer edge to the inside of the baking dish, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. You may have a handful leftover that do not fit.

Drizzle the remaining tablespoon olive oil over the vegetables and season them generously with salt and pepper. Remove the leaves from the thyme sprigs with your fingertips, running them down the stem. Sprinkle the fresh thyme over the dish.

Cover dish with a piece of parchment paper cut to fit inside. (Tricky, I know, but the hardest thing about this.)

Bake for approximately 45 to 55 minutes, until vegetables have released their liquid and are clearly cooked, but with some structure left so they are not totally limp. They should not be brown at the edges, and you should see that the tomato sauce is bubbling up around them.

Serve with a dab of soft goat cheese on top, alone, or with some crusty French bread, atop polenta, couscous, or your choice of grain.

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Risotto Primavera
Recipe Credit: Pioneer Woman

  • 5 cups Low Sodium Chicken Broth
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 1/2 whole Large Yellow Onion Finely Diced
  • 3 whole Carrots, Peeled And Finely Diced
  • 1/2 cup Cauliflower Pieces
  • 1/2 cup Broccoli Pieces
  • 1 whole Yellow Squash, Finely Diced
  • 1/2 teaspoon Kosher Salt
  • 1 Tablespoon Olive Oil (additional)
  • 1 Tablespoon Butter (additional)
  • 1-1/2 cup Arborio Rice
  • 1-1/2 cup Dry White Wine
  • 1-1/2 teaspoon Kosher Salt (additional), More To Taste
  • 4 whole Green Onions, Thinly Sliced
  • 1/2 cup Frozen Peas
  • 4 ounces, weight Goat Cheese
  • 1/2 cup Grated Parmesan Cheese
  • Fresh Dill, For Garnish
  • Optional Vegetables To Substitute For Any Of The Above: Mushrooms, Red Bell Pepper, Zucchini, Asparagus Pieces

Pour chicken broth into a small saucepan. Heat to a simmer.

In a large Dutch oven, heat 2 tablespoons olive oil and 2 tablespoons butter. Add diced onions and diced carrots. Stir and cook for a minute or two. Add cauliflower and cook for a minute. Add broccoli and cook for 30 seconds. Add squash and cook for 30 seconds. Sprinkle in salt and stir. Remove from pan and put on a plate. Set aside.

Add 1 tablespoons olive oil and 1 tablespoon butter to the same pan. Heat over medium-low heat. Add rice and stir, cooking for 1 minute. Add half the wine and 1 1/2 teaspoons kosher salt. Stir and cook until liquid is absorbed. Over the next 30 to 45 minutes, add 1 cup of simmering broth at a time, stirring and cooking until each addition of broth has absorbed. Add other half of wine and cook until absorbed. Add green onions and peas, stirring to combine. Taste to make sure rice is the right texture; add another helping of broth if rice has too much bite to it. Check salt content and add more salt if necessary.

Once rice is cooked, remove from heat. Stir in goat cheese, Parmesan, and vegetables until all goat cheese is combined.

Serve on a plate with a sprig of dill.

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Kale Market Salad
Recipe Credit: 101 Cookbooks

Green Garlic Dressing:
2 stalks green garlic (or scallions), rinsed and chopped (~1/4 cup)
1/4 teaspoon fine grain sea salt, plus more to taste
2 tablespoons fresh lemon juice
1/3 cup / 80 ml extra virgin olive oil
2 tablespoons ripe avocado
1 teaspoon honey, or to taste
fresh pepper to taste

1/2 bunch kale, destemmed, torn into pieces
1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)
4-5 farmers’ market carrots, very thinly sliced
1 small bulb of fennel, transparently sliced
1 avocado, cut into small cubes
a big handful of almond slices, toasted

Make the dressing by using a hand blender or food processor to puree the green garlic, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you’re ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This is a salad I like quite heavily dressed. Add the avocados and almonds and give one last gentle toss.

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Golden Beet Salad with Shallots, Parsley and Orange Miso Dressing
Recipe Credit: Oh She Glows

3-4 medium golden beets
10 small shallots
1 cup uncooked rainbow quinoa
1.5 cups vegetable broth
2 small seedless navel oranges, segmented and chopped (see note)
1/2 cup minced fresh parsley
handful finely chopped pistachios, for garnish (optional)

Orange Miso Dressing: (makes: ~1/3 cup)

1/3 cup orange juice
1 tbsp toasted sesame oil (or olive oil)
1-2 tbsp light miso dressing (I used 2 tbsp chickpea miso), to taste
1 medium garlic clove, peeled
1/2 tsp minced fresh ginger
1/2 tsp cane sugar (or maple syrup), or to taste

1. Preheat oven to 375F and line a dutch oven or heavy-bottomed pot with a piece of parchment paper.
2. Trim beet greens, leaving 2-3 inches of the stem on the beet (this prevents the beet from drying out while roasting). Note: If you buy loose beets without stems this is fine too. Use what you can find. Reserve beet greens for sautéing, if desired. Wash beets, but do not peel them.
3. Place beets inside the pot. Drizzle on olive oil and sprinkle with salt and pepper. Roll around the beets to coat.
4. Soak shallots in a bowl of water for a few minutes. This helps to loosen the skin. Slice both ends off the shallots and then peel all the skin off each. Place a piece of tin foil on the counter (about 1 square foot) and place the shallots on top. Drizzle with olive oil and sprinkle with sea salt and pepper. Rub the shallots to combine. Gather the tin foil at each side and crinkle it upward to seal the top. Place shallots in the pot along with the beets.
5. Place lid on pot and roast beets and shallots for about 1 hour at 375F.
6. Meanwhile, cook the quinoa. Rinse the quinoa in a fine-mesh strainer and place it into a pot along with 1.5 cups of vegetable broth. Bring to a low boil, reduce heat to low-medium, and cover with tight fitting lid. Simmer for 17-20 minutes covered, or until all the water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork.
7. Prepare the dressing by processing together all the dressing ingredients. I like to use a mini processor for my dressings because the clean-up is minimal. You could also whisk everything together by hand too.
8. After 1 hour, remove pot from the oven to check on things. Remove the shallots and set aside on the counter (keep the tin foil on so they stay warm). Carefully, prick the largest beet with a fork. If it slides easily through, it’s ready. If your fork feels resistance, it needs more time in the oven. I had to cook my beets for about 1 hour and 25 minutes, so don’t be alarmed if it takes you more time.
9. Remove beets from oven, remove lid, and allow beets to cool until they can be handled. Trim both ends of the beet and discard. Run water over beets and peel the skin off with your fingers (the skin should slide off fairly easily) and then slice beets into bite-sized pieces for the salad.
10. To assemble the salad: Toss together the cooked quinoa, chopped parsley, Herbamare or sea salt, and a couple tablespoons of the dressing. Gently fold in the shallots, segmented oranges, and beets. Drizzle on the rest of the dressing, sprinkle on pistachios (optional), and serve immediately.

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Spicy Roasted Vegetable Cheddar Cheese
Recipe Credit: The Comfort of Cooking

1 cup broccoli florets, chopped into small chunks
1/2 red pepper, diced
1 yellow squash, quartered and diced
10 baby carrots, sliced thinly
2 cups whole wheat pasta (elbow macaroni, rotini, penne, etc.)
1/4 cup olive oil
1 garlic clove, minced
3 Tbsp. all-purpose flour
1 1/2 cups milk
2 cups (8 oz.) sharp cheddar cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. cayenne pepper
Salt and pepper, to taste
2 Tbsp. panko breadcrumbs

Preheat oven to 400 degrees F. Set a medium pot of salted water to boil. Prepare a large baking sheet by lining with aluminum foil and coating with a little olive oil or nonstick cooking spray.

Toss broccoli, red pepper, squash and carrots onto the baking sheet. Bake for 20 minutes, or until vegetables have softened. Remove from oven and set aside.

Once water is boiling, lower heat slightly and add pasta, cooking according to package instructions. Drain and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Once hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until well distributed and melted. Add red pepper flakes, cayenne pepper, salt and pepper. Add macaroni and vegetables.

Place mixture in a large casserole dish and sprinkle with panko breadcrumbs. Place under the broiler in your oven (500 degrees) for 3-4 minutes, or until the top is golden brown.

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Quinoa and Brown Rice with Vegetables and Tahini
Recipe Credit: Food and Wine

1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts

  1.  In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.
  2.  Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.
  3.  In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes. Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.
  4.  Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.
  5.  In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
  6.  Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

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Garden Tomato Basil Soup
Recipe Credit: Season with Spice

6 ripe tomatoes – cut into chunks
3 carrots – peeled and sliced into discs
1 green or red bell pepper – cut into chunks
1 yellow onion – cut into chunks
5 cloves of garlic – halved
6-8 fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of sweet paprika
Dash of chili powder
Dash of dried thyme
Freshly ground black pepper, to taste
Salt to taste
1/2 cup milk
Dab of butter
Olive oil

Process:
1. Add a few tablespoons of olive oil or coconut oil into a deep frying pan, and heat on high. When hot, toss in the garlic and onion and sauté until lightly browned. Then add in the carrot and sauté until lightly browned.
2. Add in another tablespoon of olive oil, along with the bell pepper and tomatoes. Cook on medium fire until tomatoes are softened. Turn heat off and let cool while completing next step.
3. In a large pot, combine the chicken broth, paprika, smoked serrano, thyme, and black pepper. Heat on low.
4. Add the cooked veggies into a blender, along with the fresh basil leaves. Blend on low speed to desired texture.
5. Add the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens to desired texture. Then stir in butter and milk, add in more salt if needed, and cook a few more minutes.
6. Serve hot, and garnish with shredded fresh basil leaves and freshly ground black pepper. Enjoy with a side of toast or a grilled cheese sandwich.

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Ginger Beef, Mushroom and Kale Stir-Fry
Recipe Credit: Gimme Some Oven

MARINADE INGREDIENTS:

  • 1/3 cup soy sauce (if making gluten-free, be sure to use GF soy sauce)
  • 1/2 cup vegetable broth (or chicken/beef broth, or water)
  • 3 Tbsp. rice wine vinegar
  • 2 Tbsp. corn starch
  • 2 tsp. ground ginger
  • 1/4 tsp. freshly-ground black pepper

STIR-FRY INGREDIENTS:

  • 1 lb. thinly sliced flank steak or sirloin, cut diagonally across the grain into thin strips
  • 2 garlic cloves, minced
  • 2 Tbsp. olive oil
  • 8 ounces baby portobello or button mushrooms, halved
  • 4 ounces shiitake mushrooms, halved
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

DIRECTIONS:

TO MAKE THE MARINADE:

Add all marinade ingredients to a bowl and whisk to combine. Pour marinade into a large bowl or ziplock bag, then add in the steak and gently toss to combine. Cover/seal and refrigerate for at least 15 minutes.

TO MAKE THE STIR-FRY:

Once steak has marinated, heat 1 Tbsp. oil in a large saute pan over medium-high heat. Remove steak from marinade with a slotted spoon, reserving the marinade, and add to saute pan with garlic. Saute for about 2-3 minutes until browned, stirring occasionally. Remove steak with a slotted spoon and set aside.

Add mushrooms, kale, and reserved marinade to saute pan, and stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened, and the mushrooms have cooked, stirring regularly so that sauce does not burn. Add in the steak, and toss to combine.

Serve immediately over rice or quinoa, garnished with chopped green onions.

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Sweet and Spicy Poblano-Corn Chowder
Recipe Credit: The Kitchen Beet

The Kitchen Beet - Poblano Corn Chowder

In the Blender:
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
1/2 cup milk
1/3 cup heavy cream

In the Soup Pot/Dutch Oven:
2 TBSP coconut oil
1 cup white onion, diced
1 cup sweet red pepper, diced (about 1 pepper)
1 cup poblano pepper, diced (about 2 peppers)
2 tsp garlic, minced
1/2 cup zucchini, diced (about 1 small)
1 tsp salt
2 cups fresh corn kernels, cooked for 5 min and cut off the cob
2 cups vegetable broth
1 tsp sugar
1/4 tsp cayenne pepper
3/4 cup tomatoes, diced
1 cup pepper jack cheese, shredded

To Garnish:
scallions
avocado
cilantro

As I mentioned above, start by cooking your corn for 5 minutes, then removing from the pot. Set aside until it has cooled enough to handle. While it’s cooling, start chopping! You’ll want to have your onion, red pepper, poblano pepper, garlic and zucchini cut before you warm the coconut oil in the pot.

In your large soup pot or dutch oven, warm 2 TBSP of coconut oil over medium heat until just melted. Add your white onion and cook, stirring occasionally, for about 8 minutes. Next, you’ll add your red pepper, poblano pepper and garlic. Let that saute, again stirring occasionally, for 3 minutes. Add your zucchini and salt and saute for another 2 – 4 minutes. I always sneak pieces of pepper and zucchini around the 2-minute mark to see if it’s tender, or needs another minute. (Note: while the sautéing is happening, this is a good time to cut all the corn off the cob and blend half of it with milk and cream in your blender!)

Add your cooked corn (2 cups) that was NOT blended with the milk+cream, vegetable broth, sugar and cayenne pepper. Bring to a simmer (not a boil, just a gentle roll) and let it all simmer in the pot for 5 minutes, giving an occasional stir. If you haven’t already, take this opportunity to cut your tomatoes into small pieces and shred your pepper jack cheese.

Stir in your pureed corn (the lovely corn-milk-cream mixture). Add the tomatoes and pepper jack cheese, and let it cook for 2 – 3 minutes so the pureed corn can heat up, and the cheese can melt. Serve immediately, and top generously with scallions, avocado and cilantro.

Week Eight: The Most Wonderful Time of the Year

This really is my favorite time of year. Nearly every surface of our kitchen is bursting with amazing produce, thanks to Groundswell! I’m so grateful we are able to have such abundance at our finger tips. I’ve been working away in the kitchen, creating many different dishes to use what we have before we get more! This week includes my all-time favorite broccoli salad, a roasted peach salad, roasted eggplant and pepper relish, shrimp and bok choy stir fry and a simple creamy cucumber salad.

Broccoli Slaw
recipe credit: The Smitten Kitchen Cookbook

2 heads broccoli, each 3/4 – 1 lb.
1/2 c. thinly slice almonds, toasted
1/3 c. dried cranberries, coarsely chopped
1/2 c. buttermilk, well shaken
1/2 c. mayonnaise
2 TBSP apple cider vinegar
1 tsp. sugar
1/2 tsp. salt
1/2 small red onion, finely chopped
lots of freshly ground black pepper

Trim broccoli and chop into large chunks, then cut each floret chunk into thin slices. Cut the stems into thin matchsticks.  Toss sliced broccoli with almonds and cranberries.

In a small bowl, whisk buttermilk, mayonnaise, vinegar, sugar and salt until smooth. Stir in onion. Pour dressing over broccoli mixture and add black pepper. Stir again, so salad is evenly coated. Serve immediately, or keep in fridge for 2 – 3 days.

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The Kitchen Beet - Peach, Mozzarella, Chive Salad

Roasted Peach, Fresh Mozzarella and Chive Salad
recipe credit: The Kitchen Beet 

Roasted Peach, Fresh Mozzarella and Chive Salad
8 oz spicy greens (arugula, mizuna, whatever you have on hand!)
2 firm but ripe peaches, sliced into bite-sized pieces
1 – 8 oz ball of fresh mozzarella, sliced into medium-thick pieces
handful of fresh chives, chopped
1/4 small red onion, as thin as you can slice it

Dijon-White Wine Vinaigrette
1/4 c. extra virgin olive oil
2 TBSP white wine vinegar
1 TBSP dijon mustard
1 – 2 tsp. honey, to taste
sea salt and black pepper, to taste

Preheat oven to 300 F. Slice your peaches, mozzarella and red onion, and chop your chives. Line a baking sheet with parchment paper and place your peaches on it so they are not touching. Roast for about 8 minutes, or until warm and juicy. In a bowl or on a platter, toss your clean, dry salad greens and arrange the rest of the ingredients on top.

In a small glass bowl with a spout, whisk together dressing ingredients, tasting as you go, so it is to your liking. (Alternatively, you could shake all ingredients in a small mason jar with a lid.)

Drizzle dressing on top of the salad. It won’t need much to highlight the flavors.

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Roasted Eggplant and Pepper Relish
recipe credit: Seven Spoons 

4 red bell peppers, seeded, cored and sliced thinly
1 medium eggplant, cut into 1/4″ batons
1 large onion, halved lengthwise and then sliced very thinly
1/2 cup plus 2 tablespoons good olive oil, divided
1/4 cup good quality balsamic vinegar, see note
1 tablespoon capers, drained and chopped
2 cloves garlic, minced
2 teaspoons minced fresh basil
sprinkle of dried red pepper flakes (optional)
salt and freshly ground black pepper

Preheat oven to 425°F (220°C). On a standard rimmed baking sheet or large roasting pan, toss together the peppers and eggplant. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Roast, for 15 minutes, turning occasionally. Add 3/4 of the onion (reserve the rest) and continue to cook until the vegetables are soft but without much colour, about 25-30 minutes more.

Meanwhile, in a large bowl, make the vinaigrette; combine the vinegar, capers, garlic and basil. Slowly whisk in the 1/2 cup of olive oil, until thick and emulsified. Mix in the reserved onion and the red pepper flakes (if using), season with salt and pepper to taste and set aside.

When finished roasting, tumble the hot vegetables into the vinaigrette, tossing well to combine. Make sure to scrape any caramelized bits off of the pan and any accumulated juices. Allow the vegetables to marinate for 20 minutes at the least, serving the relish warm. My preference is to cool the mixture, then refrigerate in a sealed container overnight. It can then be served at room temperature or warmed gently. You could use to make a great toasted sandwich – perhaps add some cheese, too!

Makes about 2 cups.

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Shrimp and Bok Choy Stir-Fry
recipe credit: Food52

For velveting the shrimp:

  • 1large egg white
  • 1tablespoon cornstarch
  • 2teaspoons rice wine, dry sherry, or rice vinegar
  • 1teaspoon soy sauce
  • 1pound large shrimp, peeled and deveined
  • 1tablespoon peanut, canola, or vegetable oil
  • Water for poaching
For the stir-fry:

  • 1tablespoon peanut, canola, or vegetable oil
  • 1tablespoon minced fresh ginger
  • 2 to 3garlic cloves, minced
  • 1tablespoon chili-garlic sauce, or to taste
  • 4scallions, white and green parts separated and thinly sliced
  • 1pound baby bok choy, washed and thoroughly dried
  • 1/2pound snow peas
  • 2tablespoons rice wine, dry sherry, or rice vinegar
  • 1tablespoon soy sauce
  • 1/2cup toasted chopped cashews
  • Cooked white or brown rice for serving
  • Toasted sesame seeds for garnish
  1. In a medium mixing bowl, combine egg white, cornstarch, wine or vinegar, and soy sauce, and whisk until smooth. Add shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes while you prep the other ingredients. (This step can be done a day ahead.)
  2. While the shrimp marinates, separate the baby bok choy into leaves and, if desired, trim and de-string the snow peas. Set aside.
  3. Bring a pot of water to a boil over medium-high heat. Add 1 tablespoon oil and reduce the heat to low so that the water is at a bare simmer. Add shrimp and cook, stirring constantly, for 1 minute. Drain the shrimp thoroughly, and set aside.
  4. Place a large skillet or wok (not nonstick) over the highest heat the pan can handle. Heat until the pan is very hot: A drop of water flicked on the surface should sizzle and evaporate within a second or two. Swirl 1 tablespoon of oil into the hot pan, then add ginger, garlic, chili-garlic sauce, and the white parts of the scallions, and stir-fry for about 10 seconds.
  5. Add the snow peas and bok choy and stir-fry for 2 to 3 minutes, or until the bok choy leaves are wilted. Add wine or vinegar and soy sauce and stir-fry for 1 minute more, or until the bok choy stems are starting to get tender. Add shrimp and stir-fry for another minute, or until the shrimp is cooked through, the veggies are tender, and everything is coated with sauce.
  6. Remove from the heat, and mix in the cashews and the green parts of the scallions. Spoon over rice, garnish with sesame seeds, and serve immediately.

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Creamy Cucumber Salad
recipe credit: Ina Garten (Barefoot Contessa)

4 cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper

Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.

Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.

When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.

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Week Six: The Moosewood Edition

During a road trip this past weekend, I had the opportunity to eat at Moosewood Restaurant in Ithaca, NY. I’ve been a fan of their cookbooks for a long time, so it was pretty amazing to be in their restaurant space and eat their delicious, flavorful and unpretentious food. I picked up another one of their cookbooks, so this week’s recipes will include four from their collection, and a Chard Burger that sounds great from Farmer Tom!

Sugar Snap Peas and Radishes with Orange & Mustard
Coconut oil
Sugar Snap Peas
Radishes
Freshly squeezed orange juice
Orange zest
Dijon mustard
Scallions
Salt and Pepper

Using whatever amounts you have on hand, stir together orange juice, orange zest, Dijon mustard and salt. Saute sugar snap peas (or snow peas) and sliced radishes in coconut oil for a minute. Add some water and cook until just tender. Drain and add the orange juice, zest and mustard. Top with scallions, and season with salt and pepper to your tastes.

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Chopped Broccoli Salad
4 cups chopped broccoli
1/2 cup mayonnaise
2 tsp. maple syrup
4 tsp. apple cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
1/4 c. currants
1 c. seeded and finely chopped bell pepper
2 TBSP sliced scallions or snipped fresh chives

Slice off thick bottoms of broccoli. Finely chop the forest and small step shoots. Cut larger stems lengthwise into halves or quarters and then thinly slice.

In a medium serving bowl, whisk together the mayonnaise, sweetener, vinegar, salt and black pepper. Fold in the broccoli, currants, bell peppers and scallions.chives. Set aside to allow flavors to meld for at least 30 minutes.

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Asian Slaw
3 cups thinly sliced cabbage (pick your favorite – Chinese Cabbage, Bok Choy, Green)
1 cup shredded carrots
1/2 cup chopped scallions

Dressing
2 TBSP vegetable oil
1 tsp. dark sesame oil
2 TBSP vinegar (rice, white or apple cider)
1 tsp. peeled and grated fresh ginger
1 TBSP soy sauce
2 tsp. brown sugar
dash of chili oil or Chinese Chili Paste

Combine cabbage, carrots and scallions in a bowl. In a separate bowl, whisk together all dressing ingredients. Pour dressing over vegetables and toss well. As a variation, you could wilt the slaw just a bit by heating the oil up and tossing it over the vegetables with the rest of the dressing ingredients.

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Pasta Primavera
1 pound pasta (such as penne)
1 TBSP olive oil
6 garlic cloves or garlic scapes
1 small red onion, thinly sliced
2 small carrots, peeled and cut into 2-inch matchsticks
1 red bell pepper, cut into 2-inch matchsticks
2 small zucchini, cut into 2-inch matchsticks
2 cups chopped tomatoes
1/4 cup dry white wine
1 tsp. salt
1 cup freshly shelled peas
1/2 cup sliced fresh basil
ground black pepper
1 cup freshly grated Parmesan or Pecorino Romano

Boil water for the pasta. In a large skillet or pan over medium heat, warm the oil. Add the garlic, red onion and carrot sticks. Saute for a minute or two, stirring. Add the bell peppers and zucchini and continue to saute for a few minutes.

Start cooking your pasta if you haven’t already!

Add the tomatoes and wine, which will quickly bubble and steam. Add the salt and finish cooking the veggies until just tender. Stir in the peas and basil. Season with black pepper and salt, if needed.

When the pasta is al dente, drain it, reserving about 1/4 cup of the cooking water. In a large bowl, toss pasta with half the grated cheese and reserved cooking water. Drizzle the pasta with a little olive oil. Top the pasta with the vegetables and sprinkle on the rest of the cheese. Enjoy!

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Farmer Tom’s Chard Burgers
I love this great idea from our wonderful farmers:

1. Saute one bunch of chopped chard stems for 10 minutes.  Add chard leaves and saute 10 more minutes.
2. Mix 1 lb.beef hamburger, thawed, with cooked chard, 2 T salsa and 1 T refried beans
3. Add 1 tsp each of oregano, black pepper, turmeric, cumin & salt or your favorite spices
4. Thinly coat bottom of pan with oil to fry each batch of burgers (the added ingredients make them stick without oil)
5. Fry at medium heat
Picky kids will love this!  Our 3-year-old son has a strict “no leaf” policy, but gobbles these up.

Week Five: Greens! Beets! Scallions! Radishes!

Happy Holiday weekend! I hope everyone enjoyed their 4th of July and all the amazing weather we had. We road tripped to Wisconsin to stay with friends at their farm for a few days. It was wonderful, and we were glad to be back to our side of Lake Michigan tonight. This week’s post brings a great beet salad, a kale salad that uses broccoli, carrots and radishes (in addition to other vegetables), scallion pancakes, garlic scape-white bean dip to use with kohlrabi sticks, carrots sticks, sugar snap peas and more, and pasta with pesto and greens.

The Kitchen Beet - Beet Salad

Beets and Blackberries Salad
recipe credit: The Kitchen Beet

salad
6 medium-sized beets, tops removed and scrubbed
4 oz organic blackberries
5 oz greens (any kind!)
large handful slivered almonds or chopped pecans
4 oz soft goat cheese, crumbled

dijon-shallot dressing
1/4 c good olive oil
1/4 c balsamic vinegar
2 shallots
2 tsp dijon mustard
sea salt + freshly ground black pepper

Preheat oven to 400 degrees. Wrap the beets individually in aluminum foil and place on a rimmed baking sheet. Roast them for 45 – 55 min. A small, sharp knife inserted in the middle will indicate they are tender. Unwrap each beet and set aside for 10 minutes, until they are cool enough to handle.

Meanwhile, saute the shallots in a little olive oil over medium heat until just caramelized – about 5 minutes. Mix the shallots with the olive oil, balsamic vinegar, dijon mustard and about 2 tsp of salt and 1 tsp of freshly ground pepper. Whisk until emulsified, then set aside.

You should be able to very easily peel the skin off of the beets. After you peel them, cut into cubes and place in a large bowl. Pour half of the dressing over the beets, and mix to coat completely. Add the arugula, and mix again. Top with the blackberries, almonds and goat cheese. Drizzle a little more dressing over the top, and add salt and pepper if needed.

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Scallion Pancakes
recipe credit:The Kitchn

2 1/2 cups white flour
1 cup warm water
Oil for the pancakes, such as vegetable, sesame, or shortening
Coarse kosher salt
1 bunch scallions
High smoke point oil for the pan, such as vegetable, canola, or peanut oil

1. Make the dough and let it rest: Mix 2 1/2 cups flour with 1 cup water until it forms a smooth dough. Knead by doubling the dough over and pressing it down repeatedly, until the dough is even more smooth and very elastic. Coat this ball of dough lightly in oil and put it back in the bowl. Cover the bowl with a damp cloth and let the dough rest for about 30 minutes.

2. Roll out the dough: Cut the dough into 4 equal parts. Lightly oil the back of a large metal baking sheet (or a smooth stone countertop or pastry board). Roll out one part of the dough on the back of the baking sheet. Roll until it is a thin rectangle at least 12 x 9 inches.

3. Chop the scallions: Finely chop the bunch of scallions. (I usually use the green tops and just the very top of the white parts.) Set them on your work surface along with a small bowl of kosher salt.

4. Top the dough: Lightly brush the top of the dough with oil, then sprinkle it evenly with chopped scallions and kosher salt.

5. Roll up the dough: Starting from the long end, roll the dough up tightly, creating one long snake of rolled-up dough.

6. Cut in half: Cut the dough snake in two equal parts.

7. Coil the dough and let it rest: Take one of these halves and coil into a round dough bundle. Let it rest for at least 15 minutes and ideally longer, while you repeat this process with the rest of the dough.

8. Roll out the coil: Pat a coiled dough bundle into a flat, smooth, round pancake. You can do this with a rolling pin or with your hands.

9. Cook the pancake for 2 minutes: Heat a 10-inch heavy skillet or sauté pan over medium-high heat, and oil it with a drizzle of canola, vegetable, or peanut oil. When the oil shimmers, pick up the pancake dough and lay it gently in the pan. It should sizzle, but not burn. Cook for 2 minutes on one side.

10. Flip and cook for an additional 2 minutes: Flip the pancake over with a spatula and cook for an additional 2 minutes on the other side, or until golden brown. Repeat steps 9-11 with the rest of the pancake dough coils.

Cut the pancake into wedges with a pair of kitchen scissors, and serve immediately with soy sauce or another dipping sauce.

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Garlic Scape and White Bean Dip
recipe credit: The New York Times

1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.

1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

Dip some of your CSA veggies in the dip – sugar snap peas, carrots sticks, kohlrabi sticks…we have so many wonderful options!

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My Favorite Kale Salad with Lemon-Dijon Dressing
recipe credit: The Kitchen Beet 

kale salad with chopped raw veggies, cranberries and sunflower seeds
1 bunch of mixed kale (approximately 10 leaves), cut into thin ribbons
1 medium head of broccoli, chopped into small pieces, florets only
1 medium head of cauliflower, chopped into small pieces, florets only
3 medium carrots, peeled and chopped into small pieces, florets only
3 medium radishes, very thinly sliced into half moons
1/2 c. sunflower seeds
1/2 c. dried cranberries or cherries
parsley to garnish (optional)

lemon-dijon dressing
1/2 tsp. freshly grated lemon zest
2 TBSP fresh lemon juice
2 TBSP dijon mustard
1 tsp honey
generous amount of freshly ground pepper
sea salt
2/3 c. olive oil

Prepare dressing by gently whisking all ingredients except olive oil in a small mixing bowl with a pour spout. Add olive oil in a slow stream, whisking until dressing is emulsified.

Wash and dry all veggies. Remove the stem from each kale leaf, then stack a couple of leaves at a time and cut into thin kale ribbons. Add kale to a large bowl, then massage with just enough dressing to coat leaves. Let the kale tenderize with the dressing while you prepare the rest of the salad. Chop broccoli florets, cauliflower florets and carrots into very small pieces. Cut radishes in half after you remove tops, then slice as thin as possible. Add veggies to kale, top with sunflower seeds and dried cranberries/cherries and drizzle with as much of the dressing as desired. Sprinkle with chopped parsley to garnish.

Note: If you are saving some for lunch the next day, don’t add the extra dressing until then. Kale Yeah!

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Brazil Nut and Arugula Pesto Pasta
recipe credit: Deliciously Ella Cookbook

scant 1 c. brazil nuts
1/3 c. pine nuts
1 1/2 avocados
2 big handfuls of arugula
big handful of basil leaves
juice of 1 1/2 lemons
1/2 c. olive oil, plus extra for veggies
salt and pepper
1 pound pasta of your choice (regular, whole wheat, brown rice, other gluten free)
2 zucchini
1 head of broccoli
1 2/3 c. of shelled peas

Put brazil nuts and since nuts in food processor and pulse for about a minute until completely crushed. Add avocado flesh, arugula, basil leaves, lemon juice, olive oil, 1/2 cup water, salt and pepper. Blend again until you have a smooth, creamy pesto.

Next, cook pasta.

While pasta cooks, chop zucchini into thin slices and broccoli into bite-sized pieces and place together in a frying pan with a little olive oil and salt and paper. Saute for 5 – 7 minutes and just tender.

While these cook, place peas into a saucepan of cold water and cook them until the water boils, then drain them.

Once pasta is cooked and drained, toss it with pesto, peas and sautéed veggies. Enjoy!

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Dress up your dressing with fresh herbs

CSA Week 7

Greetings members! Were you surprised as we were for a green pepper in the share this week? We have more dressings and salad recipes for you, including dressings that utilize parsley and dill, which were the herb selections last week.

Honey Mustard Apple Cider Vinaigrette 

  • 1/2 cup honey
  • 1/4 cup apple cider vinegar
  • 1/4 cup extra virgin olive oil
  • 1 teaspoon mustard powder
  • 1/2 teaspoon dried basil (or a couple fresh leaves from the share)
  • 1 small shallot, minced (or scallions/bulb onion from the share)
  • Juice from 1 lemon
  • salt and pepper

 

1. Whisk together honey, apple cider vinegar, mustard powder, shallot and dried basil.

2. Slowly pour in olive oil while whisking.

3. Season with salt and pepper.

Kohlrabi Chicken Salad

  • 3 chicken breast ( small, grilled and chopped )
  • 1/4 red onion ( diced )
  • 1 celery ( rib of celery chopped )
  • 1/2 cup kohlrabi ( chopped )
  • 1/2 cup fresh dill ( chopped )
  • 1/4 cup light mayonnaise (or greek yogurt)
  • to taste sea salt ( coarse )
  • to taste ground black pepper
  • to taste garlic powder (or finely chopped garlic scapes! :)

1. Mix all ingredients in a bowl and refrigerate for at least an hour before enjoying.

Orzo Salad with Yogurt Dill Dressing

Serves about 8

(We haven’t seen cukes and carrots in the share yet, so you could substitute chopped greens, kohlrabi, radishes, etc. this time, and make this salad again in a few weeks when the hot season crops come in.)

  • 1 pound orzo
  • 1 cup peas
  • 3 roma tomatoes, seeds removed, diced
  • 1 English cucumber, diced
  • 2 medium carrots – diced
  • 1 medium red onion – minced

for the dressing:

 

  • 1 cup plain nonfat Greek yogurt
  • 6 tablespoons minced fresh parsley
  • 2 tablespoons finely minced fresh dill
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons extra virgin olive oil

1. Bring a large pot of salted water to a boil and cook orzo according to package direction. In the last 2 minutes of cooking time, add the peas to the pot with the orzo. Strain peas and pasta and set aside to cool.
2. In a small bowl or measuring cup, combine all ingredients for the yogurt dill dressing and whisk to combine.
3. In a large serving bowl, mix together orzo, peas, cucumbers, tomatoes, and dressing until everything is coated with dressing. Check for seasoning, add more salt and pepper as needed and serve immediately or store covered in the refrigerator.

Carrot Fries with Honey Yogurt Dip

1. Cut carrots into sticks and lightly toss with olive oil.

2. Spread into a single layer on a parchment-lined baking sheet and sprinkle with salt. Bake at 400 degrees for 20-25 minutes.

For the Dip: Swirl together 1 Tbsp honey with 1/2 cup of plain or Greek yogurt. You could add a little more sweetness by adding a pinch of cinnamon and/or brown sugar.

Three Vegetable Lasagna

Serves 12

  • 8 oz dried lasagna noodles (9-10 noodles)
  • 1 cup shredded carrot
  • 4 cloves of garlic (or use those scapes)
  • 2 cups fresh mushrooms, sliced
  • 1 cup chopped onion
  • 1 1/4 cups milk
  • 2 eggs
  • 2 Tbsp flour
  • 1/2 tsp black pepper
  • 2 tsp Italian seasoning, dried
  • 2 Tbsp olive oil
  • 2 cups cottage cheese
  • 1 8oz package cream cheese
  • 3/4 cup ricotta cheese
  • 1-2 cups chopped broccoli
  • 1-2 cups chopped spinach

1. Cook noodles according to directions. Drain and set aside.

2. In a medium bowl, combine eggs, cottage cheese, ricotta and Italian seasoning.

3. In a large skillet, cook mushrooms, onion and garlic in oil until tender. Stir in flour, pepper and milk and cook until thick and bubbly.

4. Remove from heat. Stir is spinach, broccoli, carrot and 1/2 cup parmesan cheese.

5. To assemble, in a greased 13x9x2-inch baking dish or 3-quart rectangular casserole, layer one-third of the noodles, folding or cutting to fit as necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers 2 more times. Sprinkle with the remaining 1/4 cup Parmesan cheese.

6. Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.

Soup Weather with a little hope for some Indian Summer

Despite absolutely glorious weather for the last 2 weeks, today definitely feels like winter may be right around the corner. This weather makes me want nice thick, homemade soup for lunch/dinner and to store some in the freezer so that when I don’t have as many wonderful fresh vegetables available to me, I can pull out a homemade batch of soup. Both of the following soups can be prepared and then frozen for a later meal. For the pumpkin soup, you could substitute butternut squash, buttercup squash or calabaza for the pumpkin if necessary.
Pumpkin Pear Soup
1 pie pumpkin, about 2.5 pounds, baked and chopped (see below for instructions)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 pears, peeled, cored and diced
2 Tablespoons butter
3 cans (or about 40 ounces) chicken/vegetable broth
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1 Tablespoon maple syrup
1 teaspoon salt
1/4 teaspoon pepper
1 cup cream
1/2 teaspoon cardamom
To prepare the pumpkin or which ever squash is being used, preheat oven to 350 degrees. Cut the pumpkin into quarters. Put on baking sheet and roast for about 45 minutes or until tender. Let cool and then peel. Now you can chop it up for the recipe.
Cook carrots, celery, onion and pears in butter in a large pot for 10 minutes. Add the broth, nutmeg, cinnamon, syrup, salt and pepper and pumpkin. Simmer for 30 minutes. Cool slightly. Puree with a stick blender or in a blender (if you use a blender and it is still hot, remember to take out the insert in the top and hold a clean dish towel over the opening to allow steam to escape). Return to pan. (If you are going to freeze the soup, this is the time. When you are ready to serve it, heat the soup up and continue the recipe.) Pour 1/2 cup of cream into soup. Beat the rest in a bowl. Stir the cardamom into the whipped cream. To serve, ladle soup into bowls. Dollop with whipped cream.
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Split Pea Soup with Ham (The New Basics Cookbook)
1 pound dried green split peas
5 cups chicken stock
5 cups water
1 meaty ham bone or 2 smoked ham hocks (I prefer the ham bone to the ham hocks)
2 ribs celery, leaves included, diced
3 Tablespoons chopped fresh parsley
1/2 teaspoon crumbled dried tarragon leaves
4 Tablespoons unsalted butter
1 cup diced carrots
1 cup diced onions
1 leek (white part only), rinsed and sliced
1 cup slivered fresh spinach leaves
2 Tablespoons dry sherry
1/2 teaspoon freshly ground black pepper
Rinse the split peas in a strainer and then combine them with the stock and water in a large soup pot. Bring to a boil. Add the ham bone, celery, 1 Tablespoon of the parsley and the tarragon. Reduce the heat to medium-low and simmer, partially covered, stirring occasionally for 45 minutes. Melt the butter in a saucepan over medium-low heat. Add the carrots, onion and leek. Cook until the vegetables are wilted, 10 minutes. Add them to the soup pot, along with the spinach. Simmer, partially covered, 30 minutes.
Remove the soup from the heat. Remove the ham bone and shred the meat from the bone, removing any excess fat. Return the meat to the soup. Add the sherry, pepper and remaining 2 Tablespoons parsley. Heat through and serve immediately.

Another favorite cold weather dish around here is pot pies. Actually I could probably serve this at any point in the year and it would be a hit but I enjoy it more in fall or winter. This recipe is adapted from Moosewood Restaurant New Classic Cookbook. When I was growing up I know I always preferred pot pies that had crust around the whole pie and not just on the top so, rather than do the biscuit topping the original recipe calls for, I use a pie crust and line 4 small oven safe baking dishes. I then pour in the contents and wrap the pie around over the top. I can safely say that it isn’t a work of art but it is gobbled up around here and that is all that I am looking for. You can use any number of different vegetables in the pot pie depending on what you have. I almost always throw in carrots and sometimes green beans. My kids will eat things in a pot pie that they might not eat plain (i.e. sweet potatoes). Last night when I made it, I didn’t have mushrooms so just beefed up the other amounts of vegetables and it worked out just fine.
Homespun Pot Pie (adapted from Moosewood New Classic Cookbook)
1 Tablespoon vegetable oil
2 cups coarsely chopped onions
2 to 3 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
4 to 5 cups sliced or halved mushrooms
1 tablespoon dijon mustard
2 cups peeled and chopped sweet potatoes
2 cups chopped potatoes
2 cups peeled and chopped parsnips
1/2 teaspoon ground black pepper
3 cups water or stock
3 Tablespoons cornstarch dissolved in 1/2 cup cold water
1 cup fresh or frozen green peas
1 cup fresh or frozen corn kernels
1 Tablespoon soy sauce
1/2 teaspoon salt (I omit this salt)
Preheat the oven to 400 degrees. Line four small baking dishes with pie crust. I think you could make as many as six because I always have a fair amount of leftover filling that I use in the following days.
Warm the oil in a soup pot. Add the onions and garlic, cover and cook on medium heat for 10-12 minutes, stirring occasionally. Add the salt, thyme, mushrooms and mustard. Cook until the mushrooms start to release their juices, about 5 minutes. Add the sweet potatoes, white potatoes, parsnips, black pepper and the water or stock and bring to a boil. Then reduce the heat, cover and simmer for 15-20 minutes, until the vegetables are just tender. Stir the dissolved cornstarch mixture into the simmering vegetables, stirring constantly. When the liquid starts to thicken, mix in the peas, corn, soy sauce and salt(if using). Pour the vegetables into the prepared baking dishes. Wrap the pie crust over the top. Bake for about 20 minutes or until they start to bubble and the crust is golden.

Sometimes (and some weeks more often than sometimes) I just don’t have my act together and am trying to throw something together at the last minute. This summer I embraced the frittata for dinner when that happened.  I don’t know that there is any one recipe I used so the following recipe is just an example.  A frittata is a good vehicle for extra greens, potatoes, onions, herbs, peppers, zucchini and probably many other vegetables.  I’d cut the following frittata into wedges and serve it with salad or some fresh fruit.  Both of my kids like most things when cooked into a frittata.

Frittata
1 Tablespoon olive oil
4 small new potatoes, quartered
1 small onion, chopped
Handful or two of spinach
3/4 cup cherry tomatoes, halved
2 Tablespoons chives, chopped
5 eggs
1/4 cup milk
Salt
Pepper
Heat olive oil in a 12″ oven-safe skillet over medium heat.  Add potatoes and onions and saute until tender.  Add spinach and cook until just wilted.  Whisk the eggs, milk, chives and salt and pepper to taste.  Lower the heat to medium low and add the egg mixture to the skillet.  Stir quickly to get everything mixed together.  Cook until the bottom is just set and sides are starting to pull away, about 5 minutes.  The top will not be completely cooked yet.  Place the skillet under the broiler and cook for about 3-5 minutes or until the frittata is puffed and set.  Serve immediately with cherry tomatoes sprinkled over the top.

This recipe isn’t very cold weather oriented but maybe we’ll have a few more nice warm days and some fish on the grill will sound good to you.  The original recipe called for packaged slaw.  I always thought I didn’t like coleslaw but then when I made it myself once, I realized how delicious it could be.  I’m sure you can cut it thin enough for slaw but I have a bargain mandolin so use that and it works wonderfully.  We usually put our fish and slaw in tortillas.  My son will eat a mountain of these.

Whitefish with Vegetable Slaw (adapted from The New Grilling Book)
1 pound mahi mahi or tilapia fillets
1 teaspoon finely shredded lime peel
1/4 cup lime juice
1/4 cup snipped fresh cilantro
3 Tablespoons olive oil
1 Tablespoon honey
1 fresh jalepeno, seeded and finely chopped
3 cloves garlic, minced
1/8 teaspoon salt
1/3 head of green cabbage, thinly sliced
1/3 cup red cabbage, thinly sliced
2 carrots, shredded
1 cup shredded jicama or kohlrabi
Rinse fish. Pat dry.  Place fish in shallow dish.  For dressing, in a small bowl combine lime juice, cilantro, oil, honey, jalepeno, garlic and salt.  Divide mixture in half.  Stir lime peel into one portion of dressing.  Pour dressing with lime peel over fish to marinade.  Marinade about 30 minutes at room temperature.
For slaw, combine cabbages, carrots, jicama and/or kohlrabi.  Pour remaining dressing over slaw and toss to coat.  Chill until time to serve.
Preheat grill.  Grill fish directly over medium coals until fish flakes easily (about 4-6 minutes per half inch of fish).    Serve fish with slaw.
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Week 1: First week for 2013 pickup

Hooray! it is the first week of pickup for Groundswell CSA members. New this year, the writing of the Groundswell cooking blog is being shared between three of us. This week I will introduce myself and in the weeks to come, you will meet the other writers. We are going to try to provide you with at least 5 recipes per week that we have tested in our kitchens and that we find to be delicious.

My husband and I moved to Holland 16 years ago. We love fresh local food and seek it out wherever we are. I enjoy cooking but at the end of the day, it can be about getting a healthy meal on the table quickly for my husband and two kids. In the meals I serve my family, I am aiming to get in as many whole grains and fruits and vegetables as I can. As a general rule, we avoid processed foods. I try to buy local when it is feasible and freeze or can some (Don’t be too impressed. We don’t put up nearly what we could but we do our best.) of our delicious Michigan produce so that we can continue to enjoy it throughout the winter. Our two children, ages 11 and 13, are usually pretty willing to try new things but it can’t be too out there. Just over a year ago, my daughter decided that she would be a vegetarian. Though that can make things more challenging, I do believe that it has actually made us all eat a healthier diet as I strive to feed her healthy well-balanced options. My goal when posting would be to provide you with healthy, fairly fast recipes that use the tasty fresh produce we are getting each week from Groundswell.

This first week, we will most likely be enjoying lettuces, cilantro, a choice of perennial herb, and maybe radishes and bok choy from Groundswell . Nothing says the start to the CSA and farmers markets like a crisp fresh salad. One of my favorite salads is a version of the French Salade Nicoise that I learned while I was studying abroad. This dressing can be used for the accompanying salad or on its own on any salad.
French Vinaigrette
4 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar (you can play around with different vinegars)
1 teaspoon Dijon Mustard
1 Garlic clove, pressed
2 teaspoons chopped fresh herbs (oregano, basil, thyme or parsley), optional
1/2 teaspoon Salt
Pepper to taste

In the bottom of a salad bowl, combine the above ingredients. I prefer my vinaigrette more vinegary so I use a little more vinegar than the typical 2 to 1 ratio so I use 2.5 tablespoons in the above recipe. Layer the following ingredients on top of the vinaigrette and toss to coat. Pretty much any fresh vegetable that you have lying around can be incorporated into the salad. Fresh beets are delicious and peas as well. My go to version is-
4-5 small unpeeled potatoes, cut into chunks and boiled
Small head of lettuce
2 tomatoes, chopped
A handful of green beans, blanched
2 hard boiled eggs, chopped
2 oz. goat cheese, crumbled
Grilled salmon or tuna fish crumbled over the top, optional

Another favorite way to enjoy lettuces in our house, and a great way to get my kids to eat lettuce without hearing them complain about eating a salad, is with lettuce wraps. Our favorite is
Korean-Style Pork chili wraps (Recipe adapted from Emeril Lagasse’s There’s a Chef in My World)
1.25 pounds pork tenderloin
1/4 cup soy sauce
1/2 tablespoon sugar
4 teaspoons toasted sesame oil
1/2 cup chopped green onions
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons Sriracha sauce
4 teaspoons honey
1 teaspoon freshly grated ginger
1 tablespoon olive oil
2 tablespoons sesame seeds, toasted
1.5 cups cooked brown rice
1 head Boston, bibb, romaine or butter lettuce

In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic and ginger. Whisk together until the sugar dissolves. On a clean cutting board, slice the pork into thin strips. Place the strips in the soy marinade, cover and refrigerate for 1 hour. In a small mixing bowl, combine the Sriracha, the honey and the remaining 2 teaspoons of sesame oil along with the grated ginger. Stir to combine and set aside. When the pork has marinated, take it out of the refrigerator and let it come to room temperature for about 15 minutes. Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove pork from marinade and carefully place in hot skillet. Cook, stirring constantly with tongs or a spoon, 4-5 minutes until cooked through. Remove from heat and stir in sesame seeds. To serve, spoon several teaspoons of rice into center of lettuce leaf, like a taco. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat.

Those fresh herbs will be put to good use along with the fresh asparagus at the farmers market in
Herbed Asparagus (Recipe from The New Basics)
2 pounds asparagus, trimmed
4 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh Italian parsley
1 tablespoon snipped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh rosemary
1 teaspoon coarsely ground black pepper
4 ounces parmesan cheese, optional

Bring a large pot of water to a boil and add the asparagus. Simmer until just tender, 1-2 minutes. Combine butter, chopped herbs and pepper and blend thoroughly. Just before serving, melt the herb butter over medium heat in a large heavy skillet. Add the asparagus and toss gently to heat through, 2 minutes. Transfer asparagus to a platter. If desired, shave parmesan over top.

An herbed butter is always a tasty addition to fresh bread or to mixed into potatoes.
Herbed butter
1/2 cup softened butter
1/4 chopped fresh parsley
1 tablespoon chopped fresh basil, chives, dill, thyme (any combination of the above)
2 teaspoons chopped garlic
1/2 teaspoon salt

Mix the above ingredients. Serve on bread or over vegetables or potatoes.

Week 17 Comfort Food

Root Vegetable Pot Pie
5 cups total peeled and chopped root vegetables: sweet potato, potato, celeriac, carrot, parsnip any combination you desire, I like equal amounts
1 large onion, chopped
Olive Oil
1 quart broth (I used lamb, but chicken or vegetable would work great as well)
1 1/2 cups frozen peas
1 Tbsp chopped rosemary
1 1/2 lbs chopped raw chicken
2/3 cup flour
2 cups milk
salt and pepper
chopped parsley
1 sheet frozen puff pastry, thawed
 
Preheat oven to 400 degrees. Coat a large pot or dutch oven with olive oil. Add chopped vegetables and cook 5 minutes. Pour in broth and bring to a simmer. Cook until the vegetables are beginning to soften. Add the peas, rosemary and chicken. Cook until the chicken is cooked through. You may stop now and remove 1/2 as soup or keep going and make 2 pot pies. Slowly whisk the milk into the flour in a separate bowl until well incorporated. Pour this mixture into the pot slowly, stirring as you pour. The sauce will thicken quickly. Remove from heat. Pour into 2 11×7 dishes. Roll out puff pastry until thin enough to cover inside of both pans. Place puff pastry over the pans and tuck in. Slash the puff pastry with a sharp knife to vent. Cook for 20 minutes or until pastry is golden brown. 
 
 
Pan Glazed Celeraic and Carrots
1 Celeriac, peeled and cut into large matchstick (batons)
1 large carrot, peeled and cut into large matchstick
1 Tbsp butter
1-2 tsp sugar
salt 
pepper
chopped parsley, optinal
Place all ingredients in a fry pan. Pour enough water in to 1/2 way up the matchsticks. Heat over medium low heat, swirling the pan occasionally until all water is absorbed and the vegetables are tender and glazed in the butter and sugar (about 10-15 minutes). 
 
 
 
 
Celeraic and Apple Salad
2 Celeraic, peeled and cut into matchstick pieces. 
1 small onion, sliced thin
1/2 cup apple cider vinegar
1 large tart apple, cored and chopped
3 tbsp fresh chives, chopped
Place the Celeraic and onion in a medium sized bowl. Add the apple cider vinegar and let sit about 10 minutes (or up to 2 hours). Add the apple and chives. Stir. 
Whisk the olive oil and mustard in a small bowl until emulsified. Stir into the salad until all is incorporated. 
Great right away, even better the next day. My new favorite way to eat celeraic! 
 
Philly Cheese Steak Sandwiches
1 lb round steak, slice very very thin
3 green and 2 sweet peppers, sliced
4 Tbsp Caramelized onion or 1 onion sliced
3 portobello mushrooms, sliced
salt and pepper
Hoagie Rolls
Cheese Sauce (see below)
Saute the peppers in a pan with olive oil, salt and pepper. Add in the mushrooms and cook until to desired of doneness on the peppers. 
Heat a grill or grill pan over high heat. Add the steak in batches and cook 2-4 minutes for mid rare. 
Slather the bun with caramelized onion and place under broiler for a minutes to toast (watch carefully!). Pile on the peppers and steak. Pour on the cheese sauce. No knife and fork allowed! You must eat this by picking the whole darn thing up and letting it slop all over your plate! 
 
For the cheese sauce:
2 Tbsp butter
2 Tbsp flour
1 1/2 cup milk
4 oz provolone cheese, sliced
1 oz parmesan cheese, sliced
Melt the butter in a sauce pan. Add the flour and stir for about 2 minutes to cook the flour a bit. Slowly whisk in the milk and bring to a simmer. Let the sauce thicken  (will take about 5 minutes). Add the cheese and stir until it is melted. 
 
 
Slow Cooker Root Vegetable Beef Stew
1lb beef stew meat (or roast or steak chopped into cubes)
1 bunch radish, leaves removed, quartered
2 lbs potatoes, cubed
1 bunch carrots, large diced (I left the skin on)
3 large parsnips, large diced
1 small onion, diced
2 cloves garlic, diced
16 oz sliced mushrooms
1 quart diced tomatoes
4 oz tomato paste
1/4 cup flour
1 cup beef broth
1/2-1 cup full bodied red wine
salt and pepper
herbs of choice: I used rosemary and thyme
Place all ingredients in a Slow Cooker (aka Crock Pot) on Low setting for 7 hours. Done! Serve over bread, mashed potatoes, egg noodles, polenta….
Admittedly, this fell just a little flat on flavor. We agreed next time, browning the meat before placing in the crock pot and some cooked bacon would be a good addition along with a dollop of homemade ketchup (see previous post). 
 
Caramelized Onion and Fennel Potato Au Gratin
1 large fennel bulb, bulb only cored and thin sliced
1 large onion, thin sliced
1 tbsp olive oil
1 tbsp butter
1.5 lbs potatoes, sliced thin
1/2 lb grated cheese (I used Cowslip Creamery Phocas cheese, you could use gruyere, swiss or other mountain cheese variety)
More cheese for grating on top
1.5 cups whole milk or cream or combination of both
salt & pepper
In a large fry pan melt butter and add olive oil. Add fennel and onion and cook over medium low heat stirring occasionally until nice golden brown (about 20 minutes). In a bowl toss the potatoes with the cream and cheese. Add in caramelized veg and salt/pepper to taste. Place the potatoes in a 9×13 pan. Grate more cheese on top if desired. Cover top with foil.
Bake in a 400 degree oven until tender when pierced with a fork. Remove foil and let the cheese brown on the top.
Enjoy! This is one of my favorite fall recipes. Great served with a holiday meal! 
 
Warm and Cold Root Veg Salad
Mix and Match your veg in this salad. Use celeraic if you have it or daikon. 
 
For Warm Veg
1 small bunch carrots, cut in half lenghwise
3 radishes, cubed
3 beets, cooked and cubed
1/2 turnip, cubed
1 tbsp honey
3 cups vegetable broth
1 clove garlic
sprig thyme
Place all ingredients in a pan (except beet which should already be cooked). Bring to a boil and simmer stirring occasionally until a syrup forms and vegetables are tender. 
 
For the dressing:
1 cup plain yogurt
1/4 cup chopped parsley (or top of parsley root)
2 tbsp walnut oil
2 tbsp olive oil
1/4 cup toasted walnuts
1/2 lemon, juiced
Whisk all ingredients together
 
For the raw veg:
2 radishes, sliced very thin
1/2 turnip, sliced very thin
 
Strain cooked vegetables and arrange on a platter with the beets. Drizzle with most of the dressing. Sprinkle with raw veg. Serve. 
 
Roasted Brussels w/leeks and garlic
 
 
 
1 Brussels Sprout stalk, brussels removed and cut in halp
1 or 2 large leeks, white and a few inches of the green part sliced thin
2 garlic cloves, minced
olive oil
salt and pepper
Toss the brussel sprouts, leeks and garlic cloves in a bowl with enough olive oil to coat (about 2 Tbsp). Sprinkle with salt and pepper. 
Place in a single layer on a baking pan. Place pan in a 450 degree oven. About 15 minute total cooking time…Now, you need to check these frequently because the top layers of the brussels will turn from golden to burnt in a matter of minutes at the end (and the garlic will go fast at the end as well). I like to enjoy the first crunchy layer of leaves from the brussels myself then place the pan back in the oven to cook them a little longer. 
 

Week 8: grilling and cool summer salads

 Lots of grilling recipes and cool summer salads this week…anything to not raise the temp of the already hot kitchen! 
 
Escarole Waldorf Salad
Escarole can be a bit on the bitter side. Serving it with this tangy mustard vin and dried cherries balances the bitter. You may substitute other chopped lettuce if desired.
2.5-3 cups sliced escarole
Mustard Vinigarette: 1 Tbsp stone ground mustard, 3 Tbsp olive oil, 1 Tbsp white wine vinegar, salt & pepper. place all ingredients in a jar with tight fitting lid. shake vigorously until all is combined.
1/4 small red onion, sliced
1/2 cup dried tart cherries (or dried cranberries)
1/4 cup crumbled good quality blue cheese, optional
 
Place escarole in a medium sized bowl. Drizzle on a few tablespoons of mustard vin and toss to coat. Reserve remaining dressing for another use. Top salad with red onion, dried cherries, toasted walnuts, and blue cheese. 
 
This salad also makes a great topping for a burger with a little extra blue cheese. Seriously, it’s good. 
 
Mom’s cucumber salad
I crave this simple side every summer.
 
1 cucumber, sliced thin
1 Tbsp fresh dill (or 1 tsp dried)
1/4 cup mayo
a few sprinkles of vinegar (I used chive blossom infused, but white wine or apple cider would be good also)
salt and pepper to taste.
Mix all ingredients in a bowl. Serve chilled.
Leftovers are good on bun w/roast chicken.
 
 
 
Summer Squash Salad
If you are not a fan of mayo (as in the above recipe) and/or really like yogurt, here’s a good salad option for you. Feel free to use all cucumber or all summer squash in the recipe. Sliced Zucchini may also be used. 
 
1 summer squash, sliced very thin
1 cucumber, sliced very thin
2 tbsp onion, minced (gr onion, red onion, or sweet onion work great)
drizzle of oil (safflower or olive oil about 1/2 tbsp)
1/4 cup plain greek yogurt
1/2 lemon, juice 
1-2 tsp fresh dill, chopped
salt and pepper 
Combine all ingredients in a bowl. Chill for a couple of hours (to thin the greek yogurt and develop flavor). Stir and serve. 
 
Asian Style Kebabs over Carrot Ginger Rice
A great weeknight meal: it comes together as quickly as you cook the rice. Hoisin Sauce can be found at most grocery stores in the international asian section.  It is an Asian bbq sauce basically. 
The vegetables and pork could also be stir fried  in peanut or sesame oil if no grill is available. Substitute marinated tofu for the pork if desired. 
 
makes approximately 4 large kebabs
 
For the rice:
2 medium sized carrots, small diced
2 tsp fresh grated ginger (or about 1 tsp ground)
2 tsp sesame oil
1 cup white basmati rice
 
In a small sauce pan heat oil over medium heat. Add carrot and ginger. Saute for about 2 minutes. Add rice, stir to coat in oil and saute 1-2 minutes. Add 1 3/4 cup water and salt. Bring to a boil. Cover, reduce heat to low and simmer 15-17 minutes until liquid is absorbed
 
For the kebabs:
snow peas, approximately 20-25 
2 large green onions, a few inches of the green cut off and reserved for another use, cut remaining into 2 inch pieces
2 carrots, peeled and cut into large dice
0.5-1 lb pork, chopped into 1 inch cubes (I used 2 pork chops), optional
Heat grill to medium heat.  
Make the glaze (see below).
 
Alternate the vegetables and pork on kebab sticks (if using wooden, be sure to soak them for 30 minutes before use). The vegetable could also be cooked in a grill basket. 
Place the skewers on the grill. Cook 5 minutes. Flip the kebabs and brush with the hoisin glaze. Cook another 4-5 minutes. Turn and brush the glaze on again. Cook for another minute. *Be sure to use an oven mit when flipping the skewers. Serve over rice. 
**Great with the pickled kohlrabi from the cooking demo blog post!!!
 
For the glaze:
1/2 cup hoisin sauce
1 tsp grated fresh ginger (or 1/2 tsp ground)
1 tsp sesame oil
1 tsp soy sauce
dried hot pepper crushed, optional
 
 
 
Cucumber Chiller
Super refreshing drink for a hot summer day. I love that it isn’t too sweet. That’s my complaint about most summer mixed drinks. You can omit the honey or sugar all together also.  
 
Makes 2 drinks
adapted from Food Everyday
 
1 cucumber
1/4 cup mint 
2 limes
1-2 tsp (a good drizzle) honey or granulated sugar, optional
10 oz club soda
gin, optional
 
Peel, seed, and chop cucumber. Add the cucumber to a blender with 2 Tbsp water and puree. Pour the mixture through a fine mesh sieve over a bowl. This may be done up to a day ahead and chilled in the fridge. In a pitcher, add the mint  (and sugar if using granulated sugar) and muddle until you smell the mint. If you do not have a muddler that’s fine (neither do I!) us the handle of a wooden spoon. When muddling: push down, twist and give the herbs a slight push into one another, you don’t want to squish them too much as this will bruise the leaves. Add 1 of the limes, quartered. Muddle gently the lime and mint to release the juice of the lime. Now add the honey and club soda. Stir. In a widemouth pint sized jar (or any other glass of choice) fill with cubed ice, pour mixture (leaving room for optional alcohol) and stir. Add a shot of gin or vodka if desired and stir. Serve. 
 
Grilled Cucumbers with Salmon and Couscous
I have never grilled cucumbers before tonight and am now wondering why the heck not, they are amazing grilled! If you are not a salmon fan, substitute another fish or omit. If you don’t have couscous, try serving this over quinoa, millet or rice instead. 
adapted from Food Everyday
 
Serves 2
 
2 salmon fillets
3 Tbsp olive oil, divided
1 garlic clove, minced
salt &pepper
2.5 oz feta, crumbled
1 lemon, juiced devided
1 Tbsp fresh dill, chopped
1/2 cup couscous, cooked according to package directions
1 large cucumber, cut into 3/4 in thick sliced on the diagonal
 
In a small bowl, combine feta, 1/2 lemon juiced, dill, and 2 tbsp olive oil. Season with salt and pepper. 
Cook the couscous.
Heat grill to medium heat. With a piece of  foil large enough to make a pocket around the salmon, place the salmon on the foil. Drizzle with olive oil, lemon juice, salt, pepper and minced garlic. Rub salmon with this mixture to coat. Cover loosely with the foil. Place on grill. Cook 8-10 minutes until cooked through and flaked easily with a fork. 
Lightly brush cucumbers with olive oil and season with salt and pepper. Place on grill over medium to low heat. Grill 2-3 minutes per side (do not overcook, they will get very mushy). 
Place couscous on a plate. Place cooked salmon and cucumbers over couscous. Now top with the feta mixture.  
Summer Bean Salad
recipe and photo below submitted by CSA member Kathleen Campbell
Thanks Kathleen for this recipe! The fennel tastes especially delicious in this salad! 
8-10 side portions
4 Carrots
1 large bulb fennel
2 T chives
2 T parsley
2 T basil
1/2 garlic scape
1/2 cup pickled or freshly blanched green beans
32 oz of beans I used: kidney, garbanzo, and cannellini
4 T red wine vinegar
4 T olive oil
1 t dijon mustard (optional)
salt and pepper to taste
 
Chop carrots, fennel, green beans into medium small pieces.  Roughly chop all herbs including garlic scape.  Combine veggies& herbs with beans of your choice.  Dress with oil, vinegar, and dijon mustard if desired.  Salt and pepper to taste.
 
Creamed Kale
The first year of our CSA membership, I wasn’t sure what to do with 22 weeks of kale, so this became my go-to recipe. I may have made this recipe just a few too many times that first year…3 years later I am now finally revisiting it and am glad I did! Great over grilled steaks with a glass of red wine! 
adapted from Saveur
 
10 leaves kale (I used lacinato kale)
1/2 cup stock (I used chicken, but vege or pork stock would work as well)
1 tbsp butter
1/4-1/2 cup cream
pinch of sugar
salt and pepper to taste
fresh grated nutmeg, optional 
 
Remove thick stems from kale and save for another use. Place kale and stock in a large skillet or medium sized dutch oven. Bring to a boil and simmer over medium heat until almost dry 10-15 minutes. Add butter and stir for 2-4 minutes. Add desired amount of cream, sugar, salt and pepper and a pinch of fresh grated nutmeg if desired.  Cook 5-6 minutes longer. Serve immediately. 
 
 
Summer Grilled Vegetable Pizza
1 eggplant, sliced into 1/2 inch disks
1 zucchini, sliced into 1/2 inch disks
 1 summer squash, sliced into 1/2 inch disks
1 red onion, sliced into 1/2 inch thick slices
5-6 basil leaves, stacked, rolled and sliced very thin (chiffonade cut)
1/2 bunch fresh oregano leaves, chopped fine
2 garlic cloves, mined
roasted garlic as desired
2 -3 Tbsp rosemary garlic oil (see recipe below) or olive oil, plus more for coating pizza)
1-1.5  cups shredded or sliced mozzarella 
parmesan cheese, if desired
cherry tomatoes, quartered, optional
1 grilling pizza dough (see recipe below) or store bought
Classic Basil Pesto (see recipe below) or any of your other favorite pesto recipes 
 
In a large bowl, place the eggplant, zucchini, squash, basil, oregano, raw minced garlic, salt and peper and drizzle in oil to coat. Toss to coat. Let sit 10-15 minutes to marinade the flavors. After 15 minutes, drain the excess liquid from the bowl. Preheat grill. Place onion in a grill basket (or skewer them) coated in some oil and salt and pepper. Place sliced marinaded vegetables on the grill. Grill 2-3 minutes per side being careful to not overcook to mush.  The onions will take a bit longer to cook through.
Have all your ingredients by the grill waiting to go on the pizza after you flip it. Roll out pizza dough and brush oil onto the side that will be placed on the grill grates. Cook for 2 minutes . Oil the side that will now be flipped onto the grill (when easy comes off grill and starts to puff). Working quickly, smear on pesto, arrange grilled vegetables and cherry tomatoes and spinkle with mozzarella cheese.  Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning. Serve warm.
 
Grilled Pizza Bianca with Mixed Greens
here’s another option for grilled pizza this week…
adapted from Food Everyday
1 grilling pizza dough (see recipe below)or store bought
1/2 cup ricotta cheese
2 tbsp rosemary garlic infused oil (see recipe below) or olive oil
2-3 roasted garlic cloves (see recipe below) or 1 garlic clove minced
salt and pepper
1 cup mozzarella sliced or shredded
1/2 cup parmesan cheese
a couple of handfuls of the spicy asian mix (or other mixed greens or arugula) 
*I prefer to dress the lettuce with a broken vin: toss with a few dashes of either champagne vinegar or white wine vinegar, a drizzle of olive oil, salt and pepper. 
 
Preheat grill to medium high heat. Roll out dough. 
Stir together ricotta, 1 Tbsp oil, garlic, and salt and pepper. 
Have topping ingredients by the grill and ready.
Generously oil dough with garlic infused oil, place oiled side on the grill. After about 1-2 minutes, lightly oil the side that will be flipped onto the grill. The dough should be easy to remove from the grill grates and slightly puffed. Flip the dough. Working quickly: lightly oil and salt the dough, Smear on the ricotta mixture and sprinkle with parmesan and mozzarella. Put the lid of the grill down and cook 4-5 minutes longer until cheese melts. Check the bottom of the dough every minute or so to make sure it is not burning).  Top pizza with mixed lettuce right before serving. 
I actually like this pizza room temp rather than hot. It allows the ricotta to chill and the texture of the ricotta to be a little less grainy. Also allowing the pizza to cool a bit stops the lettuce from wilting when coming into contact with the pizza. Store leftover pizza and greens separately. 
 
Garlic Rosemary Infused Olive Oil
I love infusing oil. Rosemary garlic is one of my favorites. I like the focaccia taste it gives to the grilled pizza dough. It is not necessary in these recipes, but will really elevate them into  a more gourmet tasting pizza (whatever that means). 
There are many ways to roast garlic, I like this method as it produced roasted garlic and an infused oil at the same time. 
Refrigerate leftover oil and garlic cloves as the garlic can cause it to go rancid if left at room temp. Let it sit on the counter 10 minutes to soften before use if desired. 
 
Take 2 heads of garlic and cut the very end of each bulb off (see picture) this makes it easier to squeeze the roasted garlic out
2 sprigs of fresh rosemary
1 sprig of fresh thyme, optional
enough oil to coat the ingredients above in a 1 qt oven safe casserole dish. 
Place in a 350 degree oven for 1 hour or until garlic is soft. Check after 30 minutes to make sure garlic is not overcooking. 
 
Grilling Pizza Dough Recipe
Making pizza dough is quite simple and only takes about 15 minutes of active time and 1 hour to raise. This dough is great for any toppings you desire. I only use this dough for grilling, for some reason the results are not as good when baked in the oven. 
 
2 cups warm water (lukewarm about 80-90 degrees)
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour, sifted
1/2 tablespoon granulated sugar
1 teaspoon kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
Place water and yeast in a bowl of stand mixer with hook attachment (or in a large bowl if not using a mixer). Whisk to combine. Pour flour over water mixture. Add sugar, salt and olive oil to bowl also. Mix on low speed for 1 minute until dough comes together (or gently mix with a wooden spoon for 1 minute in bowl). Increase speed to medium and mix 8-10 minutes until dough is smooth and stretches without tearing (or sprinkle a countertop with flour and place dough on countertop, knead for 8-10 minutes by hand until smooth and elastic).
Transfer dough to an oiled bowl. Cover and set in a warm place for 1 hour until doubled in size. Punch dough down. Divide into 4 equal portions. Shape into a ball. This will make 4 medium sized pizzas. 
Roll out dough with a rolling pin. You may need a little flour or cornmeal to prevent sticking on the bottom of the dough. 
The dough can be made ahead, wrapped in saran wrap and put in the fridge for a couple of days or the freezer in a freezer bag for a couple of months. If frozen thaw in fridge overnight. Once thawed, take it out of fridge and let rise. 
 
Once it’s ready and rolled out, generously oil the dough and place oiled side on a hot grill (I have my grill on medium heat about 375-400 degrees). Grill for a few minutes (when the dough doesn’t stick to the grill anymore and the dough has puffed a bit), oil the side that will be flipped on the grill now. Flip the dough. Having your ingredients near the grill before you begin helps the process. Working Quickly: top with sauce, cooked vegetable or meat toppings, and cheese as desired. Put lid of grill down, turn down heat a bit, and grill a few more mintues (3-5) until cheese is melted. Be sure to check the bottom of the crust to make sure it is not getting over cooked every mintue or so. 
 
Classic Basil Pesto (Genovese)
4 cups packed basil (you may blanch and shock the basil if desired for a bright green hue and to reduce bitterness, I do not do this step)
1/2 cup extra virgin olive oil
1/2 cup grated Parmesan cheese
1/4 cup pine nuts, toasted
2 cloves garlic, finely chopped
Kosher salt, to taste
Process basil, oil, parmesan, pine nuts, and garlic in a food processor until smooth. Season with salt.
*If you want to be super traditional: use a mortar and pestle to prepare the pesto! 
 
pesto note: sometimes I use almonds or walnuts in place of all or 1/2 of the pine nuts, though not classic, it makes a great pesto (and is a bit more cost effective). 
 
Sweet and Sour Braised Red Cabbage
I love love love braised red cabbage. In the fall I add bacon and apple with red wine and red onions. This is a super simple braised cabbage  recipe that is best with balsamic vinegar. As it reduces, the balsamic gets syrupy and delicious. 
 
 
 
 
1/2 stick butter or 4 tbsp oil
one gigantic groundswell red cabbage, cut in quarters, cored, and sliced into 1/2 strips
one bunch thyme
1/4 cup sugar or honey
1 cup balsamic vinegar 
salt and pepper
 
In a large ducth oven melt the butter. Add the cabbage a few handfuls at a time giving it time to wilt and room for more. Stir constantly as it wilts down about 10 minutes. Add the thyme, sugar, salt, pepper and vinegar. Cover and simmer for about 45min-1 hour or until the cabbage is tender and balsamic thickens just a bit, stirring occasionally.  Remove thyme sprigs (leaves will have fallen off and into the cabbage). Serve warm.
 
Pickled Zucchini
recipe from The Zuni Cafe Cookbook
The moment I saw zucchini this week at pickup, I knew I was going to make these pickles again this year! After pickled radish, these are my favorite pickled veg. They are amazing with just about anything… sandwiches, burgers, on salads, chopped and used in egg salad or potato salad, plain as a snack, etc…
 
1 pound medium sized zucchini (about 2 or 3)
1 small yellow onion
2 Tbsp salt
Brine: 2 cups cider vinegar, 1 cup sugar, 1 1/2 tsp dry mustard, 1 1/2 tsp yellow or brown mustard seeds, scant 1 tsp ground turmeric
Slice zucchini into 1/16 inch thick slices with a mandoline lengthwise. Slice onion very thin as well. Place both in a shallow large bowl. Add salt, a few ice cubes and cold water to cover. Stir to dissolve salt. 
After 1 hour, drain and place the vegetable on a clean kitchen towel to dry. Place back in the large shallow dry bowl.
Combine brine ingredients in a sauce pan, bring to a boil and simmer 3 minutes. Cool. Pour liquid over the vegetables in the bowl. Gently toss to combine and distribute spices. 
Place the zucchini and onion gently in 2 pint sized wide mouth jars. You will need to fold the zucchini. Pack them in tightly. Pour brine over. Cover and refrigerate at least one day.
The source claims they will keep indefinitely refrigerated, but they do not make it long in my household! 
*Note: this is a refrigerator pickle. not a canning recipe. 
**Note: do not use large zucchini for this recipe, they are too seedy.
 
 
Everything tastes so good and fresh this time of year ~ A big huge THANKS to Katie, Tom and the farm crew for all their fine work this week!!!!+!!! 
 
If you have questions about any of the vegetables in your CSA share this week, feel free to leave a comment! 
 

Farm Potluck/Cooking Demo Recipes

As promised here are the recipes from Saturdays Party:

Chive Hummus: 
Delicious on crackers, sandwiches, in wraps, or as a dip for raw veggies!
 
 
1 cup chopped chives (about 1/2 CSA bunch)
3 garlic cloves (or scapes!)
2 cups cooked chickpea, plus some of the reserved cooking liquid or canned liquid
juice of 1 lemon
2 Tbsp Tahini (optional)
1 Tbsp oil
salt and pepper
 
Place chives and garlic in the bowl of your food processor and pulse to combine. Add remaining ingredients and combine in food processor until smooth, adding a tablespoon or two of reserved chickpea cooking liquid to get desired consitency. Add salt and pepper to taste.
 
Mizuna Pesto:
Great on Pizza (with fresh mozzarella and grilled chorizo sausage)  slathered on grilled chicken or fish, tossed in pasta, or spread on grilled cheese sandwiches. 
 
1 large bunch of Mizuna, (a big handful) 
1 cup pine nuts, toasted
1 cup freshly grated parmesan cheese
3 garlic cloves or scapes
1/4-1/2 cup olive oil
salt and pepper, to taste
 
Place Mizuna, toasted pine nuts, 1/2 cup parm cheese and garlic  in the bowl of a food processor. Pulse to combine. With food processor running, slowly drizzle in olive oil to get desired consistency and taste. Add salt and pepper to taste. Stir in remaining 1/2 cup parm cheese. 
 
Spinach Artichoke Dip w/Goat Cheese
perfect way to use a lot of spinach. great hot out of the oven or leftover served the next day. Spread on crackers, baguette, or spread on bread with chicken in a sandwich. Also good on grilled pizza dough! 
 
5 oz goat cheese
1 cup freshly grated parmesan cheese, plus more for sprinkling on top
1 cup chopped artichokes (jarred in oil) 
1/2 lb spinach
1 garlic clove
juice of 1/2 lemon
Salt and Pepper
 
Preheat oven to 350 degrees
For the spinach: remove large stems. Bring a large pot of water to a boil. Drop spinach in and boil 3-4 minutes, strain, and drain well. I use a clean kitchen towel:place spinach in the towel  and wring out the moisture from the spinach to get a compact ball of spinach (see picture above). Chop the spinach.
Place all ingredients in a medium sized bowl and combine. Transfer to an oven safe dish and sprinkle some additional parm cheese on top. Bake at 350 for 20 minutes or until slight golden brown. 
 
Arugula Homemade Mayo
adapted from blender mayo recipe found in Simply in Season. Other greens/herbs could be substituted for the arugula. Basil, parsley, sorrel and mizuna work good as well. 
 
Homemade Mayo:
1 farm fresh egg
1/2 tsp mustard powder
1/4 tsp salt
1 Tbsp white wine vinegar
1 cup olive oil
 
1/2 cup arugula, fine chopped
 
In a blender add egg, mustard powder and salt. Whirl to combine. With blender running on slowest setting, add 1/4 cup olive oil in a slow and steady drizzle. Add white wine vinegar and whirl to combine. Again with blender running on slowest setting, add remaining olive oil and in a slow and steady stream. 
Stir in arugula. 
 
I love this mayo on sandwiches, especially summer grilled vegetables piled on thick sliced chewy bread! Also great on burgers. 
 
Swiss Chard Strata
this is basically a savory bread pudding. feel free to omit the meat if you want a vegetarian dish. 
 
1 tbsp olive oil
1 large onion, thin sliced (see picture)
1/4 lb coppa, proscuitto, pancetta, or cooked crumbled bacon (I used coppa)
10 Swiss Chard leaves, stems removed, sliced 1/2 inch thick
1/3 lb shredded cheese ( I used Farm Country Hot Pepper Cheese)
1 lb focaccia or other day old bread
Salt and pepper
2 3/4 cup milk
9  eggs

in the middle of caramelizing onions. not quite there yet.

 
In a frying pan over medium high heat, add olive oil. Add the sliced onion and a sprinkle of kosher salt. Stir to combine with the olive oil. Now, cook stirring occassionally for about 20-30 minutes until caramelized. Don’t stir too often. Adjust the temperature so the onions do not brown or char too quickly. You want a deep golden brown color. 
When onions are caramelized, add the meat and swiss chard. Toss until the swiss chard is wilted and remove from heat. 
Cube bread into 1 inch pieces. 
Place 1/3 bread cubes in an 11×7 oiled baking dish. Spread 1/2 chard onion mixture on bread and 1/3 the shredded cheese. Repeat ending with a layer of bread and cheese. 
In a bowl whisk egg and milk with salt and pepper to combine. 
Pour egg mixture over the bread. Let sit 2 hours or overnight covered in the fridge. 
Preheat oven to 350.  Bake until puffed, golden, and cooked through the center.
About 45-60 minutes. 
Great served warm or room temp leftover! 
 
 
 
Basic Vinegrette
remember start with a 3:1 ratio  3 parts oil to 1 part vinegar or juice of citrus fruit
 
3 tbsp oil of choice (olive oil, safflower oil, walnut oil,…..)
1 tbsp vinegar (white wine, red wine, cider, champagne, balsamic…) or citrus fruit juiced (lemon, orange, lime, grapefruit…)
1/2 tsp mustard (dijon, whole grain, spicy horseradish….)
1/2-1 tsp raw honey, optional
salt and pepper to taste
 
Place all ingedients in a small glass jar with tight fitting lid. Shake to combine. Taste and adjust  to your preference. 
 
Other ingredients you may want to add: diced shallot, minced garlic clove, fresh herbs such as thyme, basil, chives, sorrel…
Champagne Vinaigrette is great on the spicy asian mix we get in our CSA share. 
Thyme and orange make a good pairing… Also good is basil and lemon juice with a little extra honey! 
 
Braised Lettuce with Peas, Proiscuitto, and Pasta
adapted from Mark Bittman’s The Minimalist
 
 
2 oz proscitto 
2 tbsp butter
1 boston or bibb lettuce head, cored and leaves trimmed into 3/4 inch slices
2-3 tbsp chives, chopped
1 1/2 cup-2 cups peas, fresh or frozen
1 cup stock (chicken, lamb, pork or vegetable)
1 cup freshly grated Parmesan cheese
salt and pepper
1/2 lb cooked pasta. I used gemelli for the demo. 
 
Melt butter in a large saute pan. Add proscuitto and cook 3-4 minutes to crisp, stirring constantly. You could substitute pancetta or bacon here. If using bacon omit the butter. OR you can omit the meat for a vegetarian dish. 
Add chives and cook 2-3 minutes. Add peas and stock to pan. Bring the stock to a simmer. Add lettuce and toss until lettuce begins to wilt, about 5 minutes. Remove from heat. Add the parmesan cheese and stir to combine. (You could stop here and serve as a side dish or continue on tossing with pasta and serving as a main dish). 
Toss with pasta and serve. 
 
 
Kale Wraps with Pineapple Salsa
Adapted from Vegetarian Times
 
 
 
8 large kale leaves
 
Rice and Chickpea Filling:
1 tbsp oil
1/2 cup finely chopped onion
1/2 can chickpeas (about 1 cup)
1 1/2 cup broth
1/2 cup basmati rice
1 teaspoon cumin
1/2 teaspoon smoked paprika
salt, pepper
 
 
 
 
Pineapple Salsa:
10-oz crushd pineapple, drained
1/2 cup chopped red bell pepper
1/2 cup fresh cilantro leaves, chopped
1/4 cup red onion, chopped
1/2 jalapeno, seeded and chopped
1 lime, zest and juice
1 teaspoon sugar
 
To make rice/chickpea filling: Heat oil in small saucepan over medium heat. Add onion, and cook for 3 to 5 minutes, or until softened. Add chickpeas, rice, cumin, paprika, and salt; sautee for 2 minutes then add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and rice is cooked.
To make salsa: Stir together all ingredients in a bowl. Season with a pinch of salt.
 
Trim thick part of stems from kale leaves (reserve for another use, recipes coming soon…). 

 Depending on my mood and how hot it is outside , I either make the wraps with raw Kale leaves or I steam them for 2-3 minutes before wrapping. It’s entirely up to you and your preference on this… 

Place kale leaves on work surface. Spoon a small portion of the chickpea mixture in center of bottom of leaf. Fold and roll up leaf. Repeat with remaining kale and filling.
 
Serve kale rolls with salsa.

Whew, that’s a lot of recipes. Enjoy!

If you have any questions or tips,  feel free to comment away!  

Also, there were a lot of amazing dishes at the potluck, I’d love to share the recipes here on the blog, so email them to me at janadeppe@yahoo.com…Thanks!

 
 
 
 
 
 
 
 
 

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

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Groundswell Community Farm grows over 40 different crops and 200+ varieties, to provide our CSA members and Michigan restaurants with an amazing array of colorful and flavorful veggies.

Copyright © 2018 Groundswell Community Farms. All rights reserved. Site by CurlyHost.