Last Thursday we had a fun evening at the Weed & Feed Party on the farm! Check out some before and after shots of the fields, plus some market pics, on our facebook fanpage album. Click here.
Thanks to Katie, Tom and the super cool farm crew for all the lovely healthful gorgeous produce this week!Cauliflower Caviar this is a fun little appetizer packed with delicious flavor. I actually haven’t tried the endive from the farm yet, but I imagine you could use some of the small leaves close to the center for this in place of the belgium endive. adapted from Cooking Light Magazine 1 head cauliflower, coarsely chopped florets only
2 tablespoons olive oil, divided
3/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 ounces prosciutto, bacon or hard salami, chopped (I used salami)
1 tablespoon minced garlic
1 tablespoon sherry vinegar
1/4 cup chopped fresh parsley
8-10 belgian endive leaves (about 2 small heads) 1. Preheat oven to 400°.
2. Arrange cauliflower florets in a single layer on baking sheet. Drizzle with 1 tablespoon olive oil; sprinkle with black pepper and kosher salt, tossing to combine. Bake at 400° for 40 minutes or until cauliflower is lightly browned.
3. Heat remaining tablespoon oil in a small skillet over medium heat. (if using bacon, no need for oil) Add meat to pan; sauté until crisp, stirring occasionally. Add garlic to pan; sauté 1 minute. Drain on paper towels.
4. Combine cauliflower mixture, prosciutto mixture, and vinegar in a large bowl; coarsely mash with a fork. Spoon 2 tablespoons cauliflower mixture into each endive leaf. Sprinkle with parsley. Serve warm or at room temperature. Raw Beet Salad with Walnuts and Goat Cheese You can prepare the beets ahead of time if you want and let sit in the dressing overnight. Store the walnuts, goat cheese, and spinach separately. Toss these ingredients with the dressed beets right before serving. 3 small or 2 medium raw beets, trimmed and peeled, julienne cut (or grated) 1/2 small red onion, thin sliced 1/2 cup toasted, chopped walnuts 1 orange, zest and juice 2-3 TBSP olive oil 1/4 teaspoon Dijon mustard salt, pepper 4 ounces fresh goat cheese, crumbled Spinach or mixed greens, lemon juice, olive oil. Combine the beets, onion, walnuts, and orange zest in a medium bowl.
In a small jar w/ lid combine and shake the orange juice, olive oil, mustard, salt and pepper. Pour the dressing over the salad and toss gently to combine.
Divide the salad onto serving plates and top with crumbled goat cheese.
May serve over spinach or mixed greens dressed lightly w/ lemon juice, olive oil, salt and pepper. Summer Squash and Carrot Puree I purchased a cookbook by Jessica Seinfeld called Deceptively Delishious a while ago. I bought it to try recipes for my family and friends with ‘picky-eater syndrome’ kids, but quickly realized even adults need certain vegetables to be cleverly disguised sometimes. Let’s face it, when you buy into a CSA you’re going to get some of THOSE vegetables you’d probably never willingly purchase at the store. Though neither summer squash nor carrots are one of THOSE vegetables for me, I didn’t see myself eating all that was given to us this week, so I pureed them, used some in cupcakes and an egg bake then froze the remaining puree in a zip locks for winter… if you must know…swiss chard is one of THOSE vegetables for me. 3 medium sized summer squash, ends trimmed, cut into 1 inch pieces 1 bunch carrots, peeled and cut into 1/2 inch pieces Steam separately over about 1 inch boiling water. Steam 7-9 minutes for squash. 10-12 minutes for carrots. Place in a food processor or blender for about 2 minutes until smooth (add a bit of water if needed to get a smooth but thick consistency). Summer Squash Cupcakes with Carrot Puree Frosting I guess this could make 12 cupcakes if you only want a tiny bite…I made them double decker with cream cheese in the center and on top (it was for my birthday,so I went all out)…makes 12 small or 6 large cupcakes. These are actually pretty dense shortcake-like cakes (the egg whites are deceptive). 5 large egg whites 3/4 tsp cream of tartar 1/2 tsp salt 1 cup flour, sifted 1/2 cup summer squash puree 1 tsp lemon zest 1 tsp vanilla extract or pure lemon extract Frosting Ingredients: 8 oz package cream cheese 1/2 cup carrot puree juice from 1/2 large orange dash of cinnamon drizzle of honey (to taste according to how sweet you want it, I added about 1 tbsp) Preheat oven to 350 degrees. Spray 12 muffin cup pan. In a bowl combine the flour and lemon zest. In another bowl, beet the egg whites , salt and cream of tartar with an electric mixer until stiff peaks form. Stir puree into the flour with 1/2 egg whites until just barely combined. Gently Fold in remaining egg whites. Scoop gently into muffin tins evenly. Bake until light golden about 12-16 minutes. Cool on a wire rack while you make the frosting. Frosting: beat all ingredients until smooth. Chill until cupcakes are cool. To frost: Cut top rounded part of 6 cakes with serated knife (to create a flat surface). Frost and top with another small cupcake. Frost again, let the frosting drip down the sides (the messy look is fun sometimes) and serve with a little sprinkle of cinnamon and powdered sugar on top. Eat or chill for later. Store leftovers in the fridge.
Baked Herb Eggs with Summer Squash Puree and Roasted Balsamic Tomatoes Another use for the squash puree now or later this winter. Feel free to change up the herbs in the eggs, I just used what I had on hand. 3 large eggs 4 large egg whites 1 cup yellow squash puree 1/4 cup shredded white cheddar cheese (or your favorite kind of cheese) 3 green onions, green part only, sliced very thin 7-8 basil leaves, stacked, rolled and thin sliced (chiffonade cut) 1 tsp fresh oregano, minced 2.5 Tbsp flour 1 tsp baking powder 1 tsp salt pepper Preheat oven to 400 degrees. Coat 4 (1 cup) oven safe coffee cups or souffle cups or ramekins with oil and place on baking sheet. Whisk the eggs, squash pure, cheese, green onion, basil, oregano, flour, baking powder and salt and pepper in a large bowl. Divide mixture evenly in baking dishes. Bake 17-20 minutes until no longer runny and puffed up in center. Serve immediately. for the tomatoes: 1 cup cherry tomatoes 1 tbsp balsamic vinegar splash of olive oil Salt and Pepper Place tomatoes on a small baking sheet. Toss with remaining ingredients. Bake until the skin begins to shrivel a bit and they are heated through. Kale and Pinto Beans in a Tortilla with Fried Eggs Don’t you love it when you come home from work ravenous, thoughtlessly throw something quick and easy together in about 10 minutes and it actually tastes really delicious?! Here is a really simple recipe for kale pinto bean tortillas. Good for brunch, lunch or dinner…add other ingredients as you want…i.e. tomatillo salsa on top, cheese, chopped onion sauteed with kale, hot pepper flakes, cilantro… 7-8 kale leaves, thick stem removed, rough chopped (I used toscano kale) 2 galic cloves, minced olive oil 1.5 cups cooked pinto beans 2-3 green chilies, roasted and skin removed, chopped OR 1 small can diced green chilies salt and pepper hot sauce, optional 4 eggs 4 flour tortillas In a fry pan with the oil, saute kale leaves with a sprinkle of salt and pepper until begining to wilt (5-7 minutes), add garlic clove and saute about 1 minute longer. Stir in pinto beans, green chilies, and hot sauce. Once all is warmed, remove from heat. Meanwhile, fry the eggs in another skillet. Warm the flour tortillas. Pile some of the kale on each tortilla. Top with fried egg. Break yolk so it oozes over the kale and pinto beans. Top with more hot sauce. Fish with Tomatoes and Fennel adapted from Food Everyday allowing the fennel to caramelize brings out some of the natural sweetness and changes the flavor quite a bit from eating it raw. 1 cup couscous 1 tablespoon olive oil 1 large fennel bulb, thinly sliced salt and pepper 2 garlic cloves, minced 2 cups cherry tomatoes, sliced in half, divided (or diced large tomatoes) 5-6 basil leaves, stacked, rolled and thin sliced (chiffonade cut) 2 large fish fillets (whitefish, halibut, bass, orange roughy, lake trout etc.) fennel pesto (see recipe below) Cook the couscous according to package. In a medium sized skillet with olive oil, cook the fennel bulb over medium heat until beginning to caramelize (about 10 -12 minutes), stirring frequently. Adjust heat as needed so the fennel doesn’t char. Add garlic and saute 1 minute. Add 1.5 cups cherry tomatoes to the skillet. Stir and cook 2-3 minutes until they begin to soften. Nestle fish into the tomato mixture, season with salt and pepper and cover the skillet (if there is not enough moisture in the bottom of the pan add a tablespoon or two of water). When fish is fully cooked through and flakes easily with a fork, remove from heat (about 9-10 minutes). To serve: place fluffed couscous on a plate, top with a 1/2 fillet of fish and tomato fennel mixture. Sprinle with a few of the raw tomatoes and basil leaves. Place a dollop of fennel pesto on top. Fennel Pesto I just can’t bare to throw away all those beautiful fronds and I can only garnish so many dishes with the slight taste of fresh fennel…so, I thought why not try a pesto! I’m pleased to report I’m very happy with the results (maybe even a new favorite recipe for the season). This pesto goes great on the fish dish above. Also good as a quick side mixed in with leftover couscous, a little balsamic vin, diced tomatoes and basil! Fronds from 1 large fennel (remove the thick stems, just use the delicate fronds) 2 garlic cloves juice from 1/2 lemon 1/4 cup chopped toasted pecans 1/4 cup olive oil 1/4 cup parmesan cheese, freshly grated In the bowl of a food processor, place the fennel fronds, garlic, and pecans. Pulse to combine. With the motor running, add lemon juice and enough olive oil to create a thick paste. Stir in parmesan cheese. Season with salt and pepper. You may want to add more lemon juice or more parmesan cheese to your taste preference. Eggplant Parmesan My husband will tell you he doesn’t like eggplant. I make this every summer at least 3 times, he eats it up like crazy and loves it. With eggplant, I think it’s a texture thing for some people who say they don’t like it. When cooked, it can become a bit soft/mushy (which is ok in a stew like ratatouille or caponata). In this dish, the eggplant remains firm and almost meaty-like (not sure that’s a proper culinary term, oh well.) 2 medium to large sized eggplants Cut eggplants into thick slices, about 3/4 inch thick about 2 cups Marinara Sauce, store bought or homemade (see my recipe below) 1.5-2 cups mozzarella cheese (or other favorite cheese) shredded Parmesan cheese for sprinkling on top 2 tsp fresh oregano, chopped Set up coating station: Remember to use one hand for the liquid and the other hand for dry ingredients to avoid coating you fingers also.
- On a large plate, place approximately 1.5 cups flour
- In a pie pan wisk 2 eggs with a little bit of milk and a sprinkle of salt.
- Mix a bowl of Bread crumbs (about 1.5 cups), 1 tbsp fresh chopped oregano, 2 tsp fresh chopped basil, 1/4 cup freshly grated parmesan cheese, salt and pepper (add more dried italian seasoning if desired).