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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The Bibimbap is oh, so Bibimgood!

This dish is my favorite recipe this summer, hands down. Bibimbap is a signature Korean dish. The word literally means “mixed rice”. Traditionally it is served as a bowl of white rice topped with sautéed vegetables, chili paste and sometimes beef or another meat. The whole dish is then topped with a runny fried egg. It is a creative way to use your “leftover” veggies and meat of the week in a most tasty dish! This recipe is a vegan version, but you can be as creative as you wish (using brown rice instead of white, or adding tofu, cooked meat and/or a fried egg on top).

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Vegan Bibimbap with Spicy Greens and Zucchini
adapted from Food and Wine
(serves 4)

quick-pickled cucumbers (can be done the night before)
2 Tbs rice vinegar
2 tsp sugar
2 small/medium cucumbers, peeled and thinly sliced
2 tsp peeled and grated fresh ginger, divided
1/2 tsp salt

1-1/2 cups basmati rice
4 Tbs peanut oil
2 garlic cloves, minced
 2 large Portobello mushroom caps, chopped into 1/2″ pieces (you can also shiitakes)
1 Tbs toasted sesame oil
25 kale leaves, stems removed and chopped fine (use any spicy green or combination of whatever cooking greens you have on hand)
2 small/medium size zucchini, cut into matchstick pieces
2 Tbs of soy sauce
1 tsp of molasses
4 scallions, thinly sliced, for serving
 Sriracha, for serving

  • In a small bowl, combine the vinegar with the sugar, salt and 1tsp ginger, toss with cucumbers and set aside in fridge to marinate.
  • In a medium saucepan, cook the basmati rice per the instructions, until tender. Remove from heat and let stand for 5 minutes, fluff with a fork.
  • In an iron skillet or nonstick skillet, heat 2 Tbs of the peanut oil. Add the garlic, and portabellos, season with salt and cook over high heat, stirring, until browned, about 6 minutes. Scrape onto a large plate.
  • Heat 1 Tbs of the peanut oil and add the remaining 1 tsp of grated ginger and stir-fry for 30 seconds. Add the sesame oil and the spicy greens, season with salt and cook until the greens are wilted and just tender, about 4 minutes. Scrape the greens out onto the plate with the mushrooms, keeping them separated.
  • Heat the remaining 1 Tbs of oil in the skillet, add the zucchini and cook over high heat until softened, about 3 minutes. Add the mixture of soy and molasses and cook until the zucchini is glazed, 2 minutes. Scrape the zucchini onto the platter.
  • Mound the rice into individual bowls, and arrange the cooked vegetables in separate piles. Using a slotted spoon, add the pickled cucumbers to the bowls. Garnish with the scallions and a couple squirts of Sriracha. Serve and enjoy!!

Another fantastic dish that plays with sweet and savory! This is a great way to use up your red cabbage and it is easy to prep beforehand. The dressing can be made the night before as well as the toasted nuts.  You can also add fresh apples or pears, cut into bite size pieces, to get a seasonal fruit into your diet!

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Red Cabbage Slaw
adapted from The Cleaner Plate Club, by Beth Bader & Ali Benjamin
(serves 4-6)

Dressing
1/3 cup walnut oil
1/4 cup balsamic vinegar
1 Tablespoon honey
1 Tablespoon orange marmalade ( I used apricot, any citrusy jam will work)
salt and freshly ground black pepper

1 medium head of red cabbage, cored and thinly sliced (I do it by knife, even though the food processor shreds it doesn’t cut the cabbage into small enough manageable pieces for a toddler/young child)
3/4 cup of dried fruit: raisins, cranberries, blueberries, cherries, apricots; whatever you have on hand
3/4 cup of pecans, walnuts or almonds, toasted
scallions, finely chopped, for garnish

  • To make the dressing, whisk together the walnut oil, vinegar, honey and marmalade in a small bowl and season with salt and pepper.
  • Place the cabbage, dried fruit and nuts in a large bowl, pour the dressing over, and toss to coat. Cover and refrigerate for at least a few hours, or for as long as overnight.
  • Keep in mind that the dried fruit will hydrate a bit so it will be softer and less hard and chewy. I have a funny “texture thing” about partially rehydrated fruit so I always wait until I am ready to serve the dish before adding the dried fruit. That way it remains texturally as I enjoy it most.

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Green Beans, Bacon and Blue Cheese w/Apple Cider Dijon Dressing
adapted from Vegetable Magic
(serves 4 as a side dish)

1 lb fresh green beans, washed, destemmed and left whole
water bath: medium size bowl filled with water and ice
4 strips thick-sliced bacon
4 oz. blue cheese or Roquefort cheese, crumbled

Dressing
2 Tbs apple cider vinegar
1 tsp honey
salt and pepper
1-1/2 tsp Dijon mustard
1/3 cup grapeseed oil (you can use olive oil if you prefer)
1 Tbs finely chopped shallots

  • Place all dressing ingredients into small bowl and whisk until well emulsified.
  • Heat an iron skillet to medium and add the bacon slices. Cook over medium heat until well cooked. Remove the bacon with a slotted spoon and place on a wood cutting board. Set aside till cool enough to chop up into small pieces.
  • Bring a saucepan of water to a boil, and add the beans. Simmer for about 3 minutes or until crisp-tender. Do not overcook! Drain and immediately submerge in the water bath to stop the cooking process. Drain and set aside in a large bowl.
  • Toss the beans with the dressing. Sprinkle the bacon and blue cheese crumbles on the beans, toss and serve.

Who doesn’t love the comfort of a warm, cheesy serving of lasagna? This lasagna dish is sooooo delicious, gluten-free and much lower in calories than the typical pasta recipe. It only takes 30 minutes to bake and the cabbage, sauce and cheese can all be prepped the day before to make assembly a cinch. This recipe is an absolute winner!

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Cabbage Lasagna Casserole
adapted from Weight Watchers
(serves 6)

1 large head of green cabbage, sliced thinly to 3/4″
4 Tbs butter
salt and pepper

2 quarts of your favorite tomato sauce, (a sauce that is thick and meaty is particularly good!)
1 large block of mozzarella cheese, grated
 fresh basil leaves, washed and spun dry
1 pint of cherry tomatoes washed and sliced in halves
Parmesan cheese, grated

  • Preheat oven to 350 degrees.
  • Heat the butter until melted in a large iron skillet. Add the cabbage and stir to coat with the butter. Cover, lower the heat and cook gently for 5-6 minutes, stirring occasionally until tender. Season lightly with the salt and pepper. Pour into a large rectangular 9″ x 13″ pyrex and spread evenly.
  • Pour the sauce over top and then sprinkle with the mozzarella. Place in preheated oven and back for 25 minutes.
  • Sprinkle with chopped cherry tomatoes and grated parmesan cheese, bake for another 5 minutes just to heat the cherry tomatoes and melt the parmesan. Remove from oven and toss the basil leaves on top. Serve immediately and enjoy

In our house, we call this next one “Cheesy Soup in a Mug” because it looks cheesy and we make it fun by serving it in big mugs! The catch is…no cheese in the recipe and the secret is the carrots. The best part is that one full mug contains your quota of veggies for any given meal and serving veggies as “cheese soup” is a total winner with the kids! Yes, moms around the world, you can now relax knowing that you have gotten veggies down the hatch!  (my photo is of the soup in a bowl, forgot to take it in the mugs…we ate it too fast!)

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Sunshine Soup (known in our house as Cheesy Soup in a Mug!)
by Deanna Robbins
(serves 5)

1 Tbs coconut oil
1 Tbs dried tarragon
1 medium size head of cauliflower, coarsely chopped
2-3 large carrots, chopped (try to use the orange ones, they tend to be sweeter when cooked like this whereas the purple and yellow ones tend to work better roasted in the oven)
1/2+ tsp chipotle adobe pepper, finely chopped (found at Meijer in the International Foods aisle)
1/2+ tsp curry powder
cashews for topping, lightly toasted (optional
sour cream for topping (optional)
tortilla chips for serving (optional)

  • In a large saucepan over low heat, melt the coconut oil, add the tarragon and allow to cook for a minute.
  • Add the chopped carrots, cauliflower, curry and pepper, fill with water just until covered. Raise the heat to medium/high and bring to a boil. Lower the heat and simmer 15 minutes, until vegetables are just tender.
  • Turn off the heat and set aside for a couple of minutes to release some heat. VERY CAREFULLY puree in blender until creamy. Serve with toasted cashews or a dollop of sour cream and tortillas on the side to dip!

Hope you enjoy your veggies this week!

Lisa McLean

Week 11 Tomatoes and Basil!!!

 
 
 
 
Tomato, Basil and Mozzarella Salad 
Great as a bruschetta topping on grilled bread. Great plain as a salad. Great over steak. Great mixed with fresh pasta. Great on…ok, you get the point. It’s tomato and basil season!! My own tomato plants are producing a ton right now plus the CSA share tomatoes are really starting to come, so I went a little crazy on the tomato recipes this week. 
 
1.5-2 cups cherry tomatoes, halved
9 basil leaves, stacked rolled and thin sliced
4 oz Mozzarella, small cubed
3 Tbsp olive oil
2 Tbsp Balsamic Vinegar
salt and pepper, to taste
 
Combine all in a bowl. Stir. Let marinade for at least 30 minutes to combine flavors. 
 
Breaded Zucchini Sticks and Eggplant with Smoked Mozzarella
This makes a nice appetizer or side dish. Serve with the Marinara Sauce from the previous blog post. Also good served with Kohlrabi Remoulade (see recipe below)
 
For the Zucchini:
2 medium sized Zucchini, cut in half and each half cut in quarters lengthwise (wedges)
 
 
 
 
 For the Eggplant
1 medium sized Eggplant, sliced into 1/2 in thick slices, center square cut out (see picture)
2-4 oz smoked mozzarella
smoked paprika
Place a cube of mozzarella into the cut out square of the eggplant and sprinkle with smoked paprika
 
For the breading:
1 cup Bread Crumbs
1/4 cup freshly grated Parmesan cheese
3-4 basil leaves, chopped 
1 sprig fresh oregano, chopped
salt and pepper 
cayenne pepper, to taste, optional
Combine these in a pie pan
 
2 eggs
1/2 cup milk
In a bowl whisk until combined.
 
1 cup flour
Place on a plate
 
Preheat oven to 475 degrees. 
Dredge the zucchini and eggplant in the flour, shake off excess. Dip in egg mixture. Roll in bread crumb mixture and pat on bread crumbs (you may need to repeat into the egg mixure and bread crumbs to get a good coating). Place the zucchini on a wire rack over a baking pan. Place the eggplant directly on the baking pan. 
Bake at 475 degrees 10-15 minutes until golden brown. Check half way through, you may need to flip the zucchini and will need to flip the eggplant. 
At the very end of cooking, I turn on the broiler to get a good golden brown for about 1 minute. 
Serve immediately as is or with Marinara sauce (homemade or store bought). 
 
Kohlrabi Remoulade
This is delicious served with grilled meat (esp steak), grilled vegetables, and the breaded eggplant above. 
 
1 small Kohlrabi, peeled and julienne (small matchsticks)
1/4 cup homemade or store bought mayo
2 tsp Capers, drained
2 tsp whole grain mustard
1 tsp tarragon, chopped (or you could use parsley)
juice from 1/2 lemon
salt and pepper
 
Combine all ingredients in a bowl. 
 
Ratatouille with Buckwheat Crepes and Cheese Sauce
I adore ratatouille. I make it every year on my birthday with all fresh ingredients. This is one of the many dishes I can not understand why anyone would make and/or eat out of season. Soo good and it’s the perfect time of year for it. There are many different crepe batters, this one is a little on the eggy side, which makes it a great vehicle for the ratatouille (crepe doesn’t get soggy). Also good served over polenta!  
 
For the Ratatouille: I usually chop the vegetables into 1 inch cubes
2 Tbsp olive oil
1 large sweet onion, chopped
1 large red onion, chopped
1 hot chili pepper, optional (I like the yellow hot peppers), chopped
1 large sweet bell pepper, chopped
1 jalapeno, optional, minced
1 garlic clove, minced
1 eggplant, cubed
1 large zucchini, cubed
1 yellow squash, cubed
1 1/2 Tbsp basil, chopped
1 Tbsp fresh rosemary, chopped
5 large tomatoes, chopped 
salt and pepper to taste
In a large dutch oven, add the olive oil over medium high heat. Add the onions and bell pepper. Saute until beginning to soften about 5-7 minutes. Add the hot peppers and garlic clove. Saute 2 minutes longer. Add eggplant, zucchini, squash and herbs. Saute 5-7 minutes longer. Add tomatoes, salt, and pepper. Simmer gently for 10-15 minutes.
 
 
For the Crepes: 
6 eggs
1 1/3 cup milk
1/4 tsp salt
4 Tbsp butter, melted
2/3 cup buckwheat flour (or I used the wheat blend from Jennings brothers with buckwheat flour in it)
Beat eggs, milk, butter, and salt until well combined. Sift flour into a bowl. Add liquid and beat until well combined (about 1-2 minutes). Cover and let stand 1 hour. 
Brush butter on bottom of crepe pan (or 7-8 inch pan). Set over medium high heat. Stir batter well and pour 2-3 tbsp into pan and quickly tip back and forth and swirl pan to coat it evenly. Cook until golden brown about 1 minute. flip and cook 20-30 seconds longer. 
 
For the Cheese Sauce:
8 oz shredded cheese, (I like hot pepper cheese)
4 Tbsp butter
4 tbsp flour
2.5 cups milk
Melt butter in saucepan, whisk in flour. Stir for 2 minutes. Slowly whisk milk in. Simmer and Stir until thickening (about 10 minutes). Stir in cheese. Remove from heat and stir until cheese is melted.  
 
green bean, cherry tomato and corn salad
2 corn cob ears, kernels cut off
1/2 lb green beans, trimmed
1/4 red onion, sliced thin
1 cup cherry tomatoes, halved
1/4 cup red wine vinegar
1/3 cup olive oil
salt and pepper, to taste
 
Bring a medium sized sauce pan of water to a boil. Add the corn kernels. Boil 1 minute. Strain out leaving water in pan. Add green beans and boil 4 minuted. Drain and run cool water over beans to stop the cooking. Add all ingredients to a bowl and toss to combine. 
 
Grilled Vegetable Sandwich
Your favorite crusty bread, sliced thick 
Mayo, homemade or store bought, optional
Mustard, optional
 
Olive oil
Salt and Pepper
 
 
 
Slice all of the following vegetables lengthwise into 1/4 inch strips:
Eggplant
Zucchini
Summer Squash
 
1 large red onion, 1 inch thick slice
 
6 basil leaves, stacked rolled and thin sliced (chiffonade cut)
 
In a large bowl combine the vegetables, basil leaves, salt and pepper and enough olive oil to coat the vegetables. 
 
1 tomato, sliced
 
Heat grill. Add vegetables to hot grill. Cook 4-5 minutes on each side. Grill bread if desired 1-2 minuted per side. 
To serve: Slather mayo and mustard on grilled bread. Layer with grilled vegetables and sliced tomatoes. 
Serve with a side of garlicky kale chips: Heat oven to 425 degrees. Remove thick stems and thick chop 10 kale leaves. Chop 2 garlic cloves. Toss kale, garlic, 1 tbsp olive oil, salt and pepper. Layer kale on a baking sheet, making sure to not overlap. Bake 15-20 minutes until crispy. 
Asian Broccoli Carrot Salad
recipe adapted from Farmer John’s Cookbook
 
1 large medium broccoli, florets
3 carrots, cut into matchsticks
1/3 cup rice wine vinegar
2 tbsp peanut oil
2 tbsp soy sauce
1 tsp grated fresh ginger
1 tbsp honeu
1/2 tsp sesame oil
1/2 tsp chili oil, optional
2 medium sized green onions, sliced thin
Place broccoli in steamer basket over 2 inches boiling water and cover. Steam 5-7 minutes. Drain broccoli. Add carrots to steamer basket and steam 7-9 minutes. Combine dressing ingredients in a small bowl, whisk to combine. Pour dressing over broccoli, carrots, and green onion. Stir to combine.
 
 
 
Greek Feast! 
Also a great time of year for making tabbouleh, greek salad and tzaziki. Serve with falafles and naan (or pita bread).
Tzatziki Sauce
Good over grilled meats and vegetables, but my favorite is over homemade falafels.
1/2 cucumber, seeded skinned and small diced
8 oz plain yogurt (thick greek yogurt is best)
2 large minced garlic cloves
4 mint leaves, chopped fine
1 lemon juiced
1 tbsp olive oil
1/4 tsp salt
Combine all ingredients in a bowl. Chill for at least 30 minutes before serving.
 
Tabbouleh
3/4 cup bulgar: cover with 2 cups lukewarm water. Cover and leage for 1 1/2 hours. Drain in a sieve and let stand 10 minutes.
2 medium sized tomatoes, seeded and chopped
1/2 cucumber, skinned seeded and chopped
4 green onions, sliced thin
1 1/2 cups fresh parsley, chopped fine
1/3 cup fresh mint, chopped fine
4 kalmata olives, diced
Dressing: 1 lemon juiced, 1/4 cup olive oil, salt and pepper. Whisk to combine.
Add all ingredients to a bowl. Stir to combine.
 
Greek Salad
3 tomatoes, seeded and chopped into medium sized cubes
1/2 red onion, sliced thin
1 cucumber, cut into fourths and sliced
1 green pepper, julienned
3 oz feta cheese, cut into small cubes
1/4 cup kalamata olives, sliced
Dressing: 3 Tbsp olive oil, 1/2 lemon juiced, 1 minced garlic clove, 1 tsp chopped fresh oregano, salt and pepper. Whisk to combine.
Place all ingredients in a large bowl and stir to combine. Let stand in fridge at least 30 minutes.
 
Another beautiful week of Groundswell produce and food preparation~ thanks much to Tom, Katie and the spectacular farm crew!

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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 © 2019 Groundswell Community Farms. All rights reserved. Site by CurlyHost.