September 23, 2009
Stuffed Colored Bell Peppers
Try many different grain/nut/herb combinations. This recipe is easily adaptable to what you have on hand.
Ingredients:
A little oil
2-3 cloves garlic
2 cups chopped onions
3 cups raw brown rice
6 cups water, stock or tomato juice
½ teaspoon allspice
1 cup chopped tomatoes
½ cup grated hard cheese
½ cup chopped, toasted almonds
1 cup thinly sliced basil leaves
Salt and [...]
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September 23, 2009
Pickled Peppers and Onions with Thyme
These pickled peppers are great as a pizza topping or served with bread and cheese. They will be on the menu at the restaurant Molly Wizenberg discusses opening in her Cooking Life column.
MAKES 1 QUART
Recipe by Molly Wizenberg
Ingredients
1 pound sweet or mild mini bell peppers, sliced crosswise into 1/4-inch-thick rounds, [...]
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September 16, 2009
We’ll start with a quote from Michael Pollan:
“Because it’s hard to imagine ever reforming the American way of eating, or for that matter, the American food system unless millions of Americans—women and men—are willing to make cooking a part of their daily life. The path to a diet of fresher, unprocessed food, not to [...]
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August 31, 2009
Light Tomato Soup
This soup is mostly tomatoes and features several of the tomato’s best friends, garlic, basil, parsley and dill. A touch of sugar cuts the acidity, so there is no need for any oil or dairy products. The soup can be made several days in advance and reheats nicely.
Ingredients:
3 pounds fresh and ripe [...]
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August 22, 2009
Zucchini Tomato Casserole
Ingredients:
2 Tbsp extra virgin olive oil
½ cup onion, chopped
1 tbsp. garlic, minced
6 Roma tomatoes, diced
½ tsp. rosemary, chopped
¼ tsp. sage, chopped
¼ cup basil, chopped
2 zucchini, medium, cut into ¼ inch rounds
4 oz cream cheese
1 cup mozzarella cheese, shredded
Salt and Pepper to taste
The process:
In a large sauté pan, heat oil over medium heat and [...]
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August 17, 2009
Prosciutto with Cantaloupe
1 small cantaloupe or half of a large cantaloupe
8 thin slices of proscuitto
8 basil or mint leaves
Remove exterior of melon
Slice in half and remove seeds
Slice each half into 4 equal pieces
Place a leaf in the center of 1 piece and wrap 1 slice of prosciutto around the leaf and melon
Repeat with remaining pieces
Zucchini [...]
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July 29, 2009
From the Bookshelf…for children
Blueberries for Sal by Robert McClosket
A timeless classic … the adventures of a little girl and baby bear while hunting for berries with their mothers.
Here are some recipes:
Concia Zucchini with Mint and Vinegar
4-6 small zucchini
3 tablespoons chopped fresh mint or basil
2 tablespoons chopped fresh flat leaf parsley
2 large cloves garlic, minced
6 tablespoons [...]
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July 23, 2009
Escarole Caesar Salad
Adapted from The Farm to Table Cookbook by Ivy Manning
Serves 4
Croutons
1/2 small loaf crusty bread
2 tablespoons olive oil
1 teaspoon minced garlic
Salt and pepper to taste
Salad
1 egg yolk
1 small garlic clove, chopped
1 teaspoon anchovey paste
1/2 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
1/2 cup extra virgin olive oil
1/4 cup grate parmesan cheese
Salt [...]
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July 21, 2009
Lattice-Topped Strawberry-Rhubarb Pie
Bon Appetit, April 1997
For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, [...]
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July 8, 2009
Kohlrabi & Carrot Salad
From Orangette
Recipe adapted from The Farm to Table Cookbook by Ivy Manning
Serves 6
2 medium red or green kohlrabi bulbs, trimmed and peeled
1 large carrot, peeled
1 tsp. fennel seed
2 Tbsp. rice wine vinegar
1/2 tsp. kosher salt, or more to taste
1/2 tsp. freshly ground black pepper
1 small garlic clove, pressed
2 Tbsp. olive oil
1 tsp. [...]
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July 7, 2009
QUINOA SALAD with Strawberries and GREENS
1 cup quinoa
6 cups water
½ pint fresh strawberries
¼ cup fresh lime juice
¼ cup EVOO
3 Tbsp. honey
1 bunch scallions, minced
¼ cup minced mint
¼ cup minced cilantro
1 cup, your choice mixed greens, shredded
In dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Bring water to a boil [...]
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July 1, 2009
Crostini Three Ways
English Pea with Goat Cheese
Serves 4
1/2 baguettte, cut into 1/4″ slices and toasted
1 garlic clove, sliced in half
2 ounces mild goat cheese
20 English peas, shelled
Extra virgin olive oil
Salt and pepper to taste
Rub each toast with the cut side of the garlic clove
Top toasts evenly with goat cheese and peas
Drizzle with olive oile
Season with [...]
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June 30, 2009
From the Bookshelf
The Human Powered Home: Choosing Muscles Over Motors”
by Tamara Dean
…a hand cranked grain mill converted to pedal power,… a pedal powered electrical generator,…harnessing human power to shrink your home electrical use and let human touch serve as a connection with our tasks. See full article in YES magazine.
Farm Charm by Kaaren Pixton
A wordless [...]
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June 29, 2009
2009 CSA Newsletter Notes
Braised Greens
Braising is a wonderful cooking method for greens, as it gently tenderizes and adds flavor.
10 leaves sturdy leafy greens such as kale, collards, or chard
1 Tbsp. olive oil
1 cup onion, cut in crescents
1 Tbsp. tamari
1 Tbsp sherry vinegar
2 Tbsp. water
Wash greens and remove stems. Chard stems may be kept and chopped [...]
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June 29, 2009
STIR FRIED BOK CHOI (THAI STYLE)
SERVES 4 (as a Side Dish)
5-6 “heads” of bok choi or baby bok choi
1 Tbsp. oil for stir-frying
STIR-FRY SAUCE:
2 Tbsp. oyster sauce (or vegetarian oyster sauce)
2 Tbsp. soy sauce
2 Tbsp. fish sauce (or vegetarian fish sauce – available at Vietnamese food stores)
2 Tbsp. sweet Thai chili sauce (available by the [...]
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