Recipes

Asian Greens

Asparagus

Broccoli

Brussels Sprouts

Carrots

Celeriac

Cucumber

Eggplant

Garlic

Green Beans

Greens

Herbs

Kale

Kohlrabi

Leeks

Microgreens

Peas & Pea Shoots

Peppers

Radish

Rutabaga

Salad

Soups

Spinach

Sprouts

Squash

Stir Frys

Swiss Chard

Tomatoes

Zucchini

Asian Greens

Sesame Salmon Fillets with Pac Choi (Bok Choy)

Farm Fresh and Fast

Serve with rice or wasabi mashed potatoes for a sophisticated supper.
Serves 2.

1/2 c sesame seeds
1/2 tbl grated fresh ginger
1 tsp ground black pepper
1/2 tsp salt
1 egg
1 lb salmon fillets
1 tbl vegetable oil
4 c (or more) thinly sliced baby pac choi
1/2 red bell pepper, seeded and diced
1 tsp rice vinegar
1 tsp soy sauce
1 tsp sesame oil

In a shallow dish, combine the sesame seeds, ginger, black pepper, and salt, stirring together until the mixture resembles wet sand. In another dish, lightly beat the egg. Dip each salmon fillet into the egg, letting the excess drip off. Gently press the fillets into the sesame mixture, turning to coat both sides (if fillets have skin, coat only the skinless side).

In a large nonstick skillet, heat the vegetable oil over medium-high heat; cook the salmon, turning once, for 4-8 minutes, or until cooked to your preferred doneness. Transfer the cooked salmon to a plate.

Increase the heat to high. Add the pac choi, bell pepper, vinegar, soy sauce, and sesame oil to the skillet; cook, stirring often, for 1-2 minutes, or until the pac choi is wilted. Arrange the pak choi on individual plates and top with salmon.

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Asparagus

Ham and Asparagus with Pasta

Farm Fresh and Fast

1 lb asparagus
2-3 Tbl Olive Oil
3 Tbl Butter
1 sm Onion, diced
2 cloves garlic
1 tsp crushed red pepper
1/4 tsp hot pepper sauce (optional)
1/2 C shredded Parmesan or smoked Swiss cheese
1 lb ham diced into 1-inch cubes
Salt to taste
1/4 tsp ground black pepper
3 C Mostaccioli or elbow macaroni, cooked & drained
  

In a large skillet, sauté asparagus in the oil and butter for 7-8 minutes. Add the onion and garlic and sauté until the asparagus is crisp-tender, 2-3 minutes more. Add the crushed red pepper and hot pepper sauce (if desired). Stir for 1 minute to bring out the flavor of the red pepper.  Add the cheese and ham and mix well. Season with salt and pepper. Pour over the hot pasta and toss to coat.

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Broccoli

Spicy Quinoa Salad With Broccoli, Cilantro and Lime

Ingredients

  • 2 ½ cups cooked quinoa

  • 1 ½ cups steamed broccoli florets (about 1/3 of a crown), steamed for 4 to 5 minutes then separated into smaller florets

  • ½ cup chopped cilantro

  • 1 to 2 tablespoons toasted pumpkin seeds (to taste)

  • 1 ½ to 2 teaspoons minced serrano or jalapeño chili (to taste)

  • ¼ cup split red lentils, soaked for 2 hours or longer and drained (optional)

  • 1 ounce crumbled feta cheese (1/4 cup)

  • Freshly ground pepper

  • 3 tablespoons fresh lime juice

  • Salt to taste

  • 1 garlic clove, minced or pureed

  • 6 tablespoons extra-virgin olive oil

  • 2 hard-boiled eggs

  • 1 avocado, sliced

Preparation

  1. In a large bowl, combine quinoa, broccoli, cilantro, pumpkin seeds, minced green chile, red lentils if using, feta and freshly ground pepper. Toss together.

  2. In a small bowl or measuring cup whisk together lime juice, salt, and garlic. Add olive oil and whisk until amalgamated. Add to salad and toss together well. Taste and adjust seasoning.

  3. Put hard-boiled eggs through a sieve and sprinkle over salad. Season if desired with salt and pepper. Garnish each serving with a few slices of avocado.

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Brussels Sprouts

Holiday Braised Brussels Sprouts

Peter Gentry

serves 4

1 lb small brussels sprouts
1 tablespoon butter
2 medium shallots or 1 small mild onion, minced
1/4 cup chicken or vegetable broth
1/4 cup whipping cream
salt to taste
1 tablespoon Dijon mustard
freshly ground black pepper to taste
1 tablespoon chopped fresh parsley (optional)


Trim the stem end of each brussels sprout and remove the loose leaves so you have small, tight sprouts. Melt the butter in a large sauté pan. Saute the shallots or onions over medium heat until soft, 3-4 minutes. Add the brussels sprouts, broth, cream, and salt. Cover and simmer until the sprouts are tender, about 10 minutes. Stir in the mustard, pepper, and parsley (if desired). Serve hot.

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Carrots

Gingered Carrots

Farm Fresh and Fast

4 servings

1 pound carrots, peeled and sliced
1 tablespoon butter
1 tablespoon minced fresh ginger
salt and ground black pepper to taste

Fill a medium pot with water and bring to a boil over medium-high heat. Add the carrots, reduce the heat to medium, and cook until the carrots float and are tender (8-10 minutes). Drain the carrots in a colander. Melt the butter in the pot used for the carrots. Return the carrots to the pot and add the ginger, tossing to coat the carrots evenly with ginger and melted butter. Season with salt and pepper and serve hot

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Celeriac

Celeriac Risotto with Pesto

4 servings

 

4 cups chicken or vegetable broth
3 tablespoons butter
1 good-size celeriac, peeled and sliced (about 2 cups)
1 1/2 cup leeks
1 1/2 cups Arborio rice
1/2 cup white wine
1 cup shredded Parmesan, divided
salt and ground black pepper to taste
Premade pesto to taste, about 1/2 cup

Heat the broth in a saucepan and keep it warm on the stove while you prepare the vegetables. Melt the butter in a separate saucepan and stir in the celeriac and leeks. Cover and cook, stirring often, until the vegetables are tender but not brown, about 5 minutes. Mix in the rice and stir for 1 minute. Add the wine and let boil, continuing to stir until it is absorbed into the rice. Add about 1/2 cup of the hot broth and stir until it is absorbed into the rice. Continue adding broth in this way until all the broth is absorbed and the risotto is creamy yet still al dente (this process should take about 25 minutes). Remove the risotto from the heat and mix in 3/4 cup of the cheese. Season with salt and pepper, then stir in the pesto. Serve with the remaining cheese sprinkled on top.

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Cucumbers

Aunt Carol's Refrigerator Pickles

INGREDIENTS
1 1/2 quarts water
2 cups white vinegar
1/2 cup (5 ounces) pickling salt *
1 tablespoon mustard seeds
2 large onions, sliced
1-2 heads garlic, cloves peeled
8 heads dill (or 4 tablespoons dill weed or dill seed)
5 pounds pickling cucumbers
Chile peppers, minced (optional)
*Kosher salt works too, but make sure to weigh it to ensure that the volume is correct, as it is usually denser than pickling salt. It may also take longer to dissolve, so you may have to let the brine boil longer.

PROCESS
In a large stockpot, combine the water, vinegar, salt and mustard seeds to create a brine. Bring to a boil on the stove. While heating, layer the slices from 1 onion on the bottom of a large, nonreactive container. Add the cloves from 1 head of garlic, 4 heads of dill and the cucumbers. When the brine has reached a vigorous boil, let it cool slightly and pour it over the cucumbers. Add the remaining onion slices, garlic and dill on top add the chile peppers (if desired). Let the mixture stand at room temperature for 1 day, then move to refrigerator. Lasts for at least 4 months.

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Eggplant

Slow Cooker Ratatouille

8 c chopped eggplant, zucchini, onion, or any other in-season vegetable
1/2 c water or broth
2 T olive oil
1 T dried Italian seasonings
2 cloves garlic, minced
1/2 t crushed red pepper
salt and ground black pepper to taste
chopped fresh herbs (optional)

Place the vegetables in a 4-qt slow cooker. Add the water or broth, oil, Italian seasoning, garlic and crushed red pepper and stir well. Cook on low for 5-6 hours. Season with salt and pepper. Garnish with fresh herbs (if desired).

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Garlic

Blender Aioli

Makes about 2 cups

1/4 cup fresh lemon juice
1/4 teaspoon salt
1/2 teaspoon soy sauce
2-3 medium cloves garlic, chopped coarsely
1 egg
1 egg yolk
3/4 cup olive oil
1/2 cup vegetable oil

Put the lemon juice, salt, soy sauce, garlic, egg, and yolk in a blender. Whirl on high speed until smooth. Combine the oils and, with the blender running on medium speed, drizzle them very gradually into the egg-garlic mixture, stopping as soon as all the oil is added. Sauce should be creamy and thick. Serve with raw or steamed vegetables or grilled meats or fish.

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Green Beans

Green Bean Salad

Asparagus to Zucchini

¼ c minced onions

2 Tbl oil

1 Tbl vinegar

Chopped herbs – thyme, dill or summer savory

¼ tsp salt

2 garlic cloves, chopped or pressed

Pepper to taste

1 lb trimmed green beans
 


Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Makes 3-4 servings.

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Greens

Spicy Potato Sausage and Greens Soup

Asparagus to Zucchini

8-12 servings

1 lb bulk hot Italian sausage
1/2 cup chopped onion, or more to taste
4 cups chicken broth
4 cups thinly sliced potatoes (slice them with skins on)
4 cups water
2 packed cups torn or chopped fresh kale, spinach, chard or other greens
1/3 cup whipping cream
salt and pepper

Heat soup pot over medium flame. Add sausage and onions and cook until meat is no longer pink. Add broth, potatoes, and 4 cups water. Bring to boil, reduce heat, and simmer until potatoes are tender, 10-15 minutes. Stir in  greens; cook 1-2 minutes. Stir in whipping cream and season to taste with salt and pepper. Serve right away, or, for more developed flavor, let cool, then chill and reheat later or the next day. Add buttered biscuits for a perfect winter meal.hat's this item about? What makes it interesting? Write a catchy description to grab your audience's attention...

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Herbs

Simple Pesto

serves 6

2 cups basil leaves, loosely packed
1 cup toasted nuts (walnuts, hickory nuts or pecans)
1 1/2 - 2 cups grated Parmesan
3 large cloves garlic (or more to toast)
Salt and ground black pepper to taste
1/2 - 1 cup olive oil

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Kale

Crispy Roasted Kale

Farm Fresh and Fast

1 bunch kale, cut into bite-size pieces
Olive Oil
Salt and ground black pepper to taste

Preheat oven to 400 F. Place kale in a large bowl and drizzle with olive oil. Using your hands, rub the oil into the leaves so that all the pieces are evenly coated. Sprinkle with salt and pepper, toss, and transfer to a baking sheet or roasting pan, spreading evenly in a single layer. Roast until crispy, 8-10 minutes (they will continue to crisp a bit after you remove them from the oven). The leaves will begin to brown as they are roasting, and they can easily burn, so check them often. Serve after cooling or store in an airtight container.

* Stacey's note - the dinosaur kale seems to crisp faster than other types so I check after 6 minutes.

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Kohlrabi

Kohlrabi salad with white beans and horseradish

prep time: 5 min. plus 30 min. chilling time

serves 4-6

 

Dressing:

1/2 cup mayo

1/2 cup finely sliced red onion

1/4 cup dijon mustard

2 Tbsp capers,drained

2 Tbsp chopped fresh dill

2 Tbsp bottled horseradish

1 Tbsp olive oil

2 tsp salt

2 tsp black pepper

2 tsp sherry vinegar

1 tsp sugar

 

Combine dressing ingredients in a large bowl and mix well. Add 3 cups peeled, shredded kohlrabi (about 1 pound) and 2 cups cooked cannellini beans or one 15 oz can cannellini beans, rinsed and drained. Chill for 30 min. and serve.

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Leeks

Saffron Rice with Frizzled Leek

from Patricia Mulvey and Laura Gilliam of Local Thyme

Bright yellow with dark green and brown flecks, this pretty side dish goes especially well with seafood entries. Serves 4.

           1 Tbl oil
1 Tbl butter
1 leek (white and light green parts only), halved lengthwise and cut into slices
1 c white rice
Generous pinch saffron
2 cups chicken or vegetable broth
Salt and ground black pepper to taste

Heat the oil and butter in a medium pot with a tight-fitting lid. Add the leek and cook over high heat until browned and crisp. Stir in the rice, saffron, broth, and salt, and pepper. Bring to a boil, cover, reduce the heat to medium low, and cook until the rice is tender, 15 - 20 minutes. Fluff the rice with a fork and serve hot.

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