Category Archives: Recipe

Recipe of the Week

Recipe: Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

We found this recipe to be pretty flexible.  We didn’t have the right cheese (we used some slightly dried out Dubliner) and added a little lemon juice since the squash is pretty sweet.  If you don’t have hazelnuts, you could substitute almonds, pine nuts, walnuts, etc.  We loved the result.  The recipe is from food52, and as usual you can see the original webpage by clicking on the picture.

Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto

Photo credit: James Ransom

 

 Author Notes: Sage and butternut squash are a classic pairing. This is my riff on that pairing – a combination of squash wedges roasted at a very high heat topped with a hazelnut, sage, and ricotta salata pesto-ish topping. The idea to make a pesto using sage was inspired by the sage pesto in the Zuni Cafe Cookbook. The finished dish is great hot or at room temperature. – melissav

Food52 Review: Remember that potato chip commercial that goes: “Betcha can’t eat just one?” Well, that’s kind of how we felt, eating these squash wedges right out of the bowl. With our fingers. In a 500-degree oven, melissav’s squash develops gorgeous bronzed edges and an almost candied interior. A hint of cayenne brings a subtle kick. The pesto, almost impossibly fragrant, is rich and subtle at the same time. It’s garlicky without being overpowering, the toasted hazelnuts give it richness and depth, and the ricotta salata lends the otherwise earthy pesto a fresh salinity. We dare you to eat just one wedge. – A&M

Ingredients

Sage, Hazelnut, Ricotta Salata Pesto

  • 1/4 cup sage, chopped
  • 4-5 tablespoons olive oil
  • 1 clove garlic, smashed
  • 1/3 cup hazelnuts, toasted
  • 1/4 cup + 2 tablespoons ricotta salata, crumbled or chopped until a medium fine crumble
  • Salt

Butternut Squash

  • 2 butternut squashes [about 3.5 lbs total when unpeeled]
  • 2 tablespoons olive oil 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4-1/2 teaspoons cayenne, depending on taste

Procedure

  1. Preheat the oven to 500 and place a rack in the lowest slot in the oven. Line a baking sheet with parchment.
  2. Peel the butternut squash, cut in half lengthwise and remove the seeds. Cut each squash half in half widthwise, right where the slender part curves out to the bulge. Cut each quarter into about 1 inch wedges (see picture) and place in a bowl.
  3. Toss squash with olive oil, sugar, salt, and cayenne. Place in a single layer on baking sheet.
  4. Roast for 10 to 15 minutes until caramelized. Remove from oven and flip over. Bake another 10 to 15 minutes until caramelized on the other side and cooked through. The pieces on the edges of the baking sheet will caramelize first so you want to move around during the baking time.
  5. While the squash is roasting, make the pesto: Warm 3 tablespoons olive oil, sage, and garlic in a small pan over very low heat just until the oil bubbles. Pour in a small bowl, reserving the garlic clove. Place the toasted hazelnuts in mini food processor along with the garlic clove and process until a fine crumble and add to the bowl (alternatively, you can do by hand or in a mortar and pestle). Add the cheese to the bowl along with 1 to 2 tablespoons more olive oil and stir until combined and salt to taste. This is not a traditional pesto — more nutty than herby and not so much oil.
  6. Once the squash is roasted, place in a large bowl and toss with pesto to taste. Dig in.

Notes

  • Serves 4

–posted by Steven

Advertisements

Leave a comment

Filed under Recipe

Recipe: Grits and Greens

A couple of our subscribers have asked about what to do with collards.  So, this week’s recipe (really entitled “Fried Eggs and Collard Greens over Polenta”) should fit the bill.  A traditional, ubiquitous Southern classic, it’s from theKitchn.com, and as always you can click on the picture to pull up the original.

Fried Eggs and Collard Greens over Polenta

Photo credit: Emma Christensen

 

 Author Notes:

I know the Southerners in the group are going to wonder why these aren’t grits instead of polenta — after all, there are collard greens involved. Really, I find the difference in taste is pretty subtle, and I just happened to have some stone-ground cornmeal from Oxford, Mississippi, in my pantry, so I used that. This was finer than the grits I grew up with, so I’m calling it polenta. Please feel free to debate the topic in the comments.

I cooked my greens with bacon, but you can easily leave it out for a vegetarian version.

Tester’s Notes: 

This is one of those dishes that you’ll make once and then never need to look at the recipe again. Which is handy because it’s a particularly good breakfast to make the morning after a slightly overindulgent evening, if you catch my meaning. It’s also just as easy to make for one person as it is to make for a whole house of guests — just make an extra-big batch of polenta, throw in another bunch of collards, and fry up extra eggs.

If you’re new to collards, this bacon-y recipe is a grand way to be introduced. You can also sub in any hearty greens you might have handy, like spinach, chard, or kale. If you’re vegetarian, skip the bacon (obviously!), but I’d recommend adding some mushrooms or peppers to add a little variety to your bites of greens.

Oh, and P.S.: If you want to add some cheese to the polenta, I won’t tell anyone. Just sayin’.

Ingredients

  • 2 cups whole milk
  • 2 cups water
  • 1 cup yellow cornmeal
  • 4 to 5 strips thick-cut bacon (about 1/4 pound), roughly chopped
  • 1 medium red or yellow onion, thinly sliced
  • 1 large bunch collard greens (14 to 16 ounces), stems removed and leaves sliced into ribbons
  • 1/2 teaspoon salt
  • 1/2 to 1 cup chicken broth
  • 4 to 8 large eggs (1 to 2 eggs per person)
  • Salt and pepper

Procedure

  1. Before cooking the greens, get the polenta going. Bring the milk and water to rapid simmer in a medium sauce pan. Add the cornmeal in a steady stream, whisking as you go. Season with salt and pepper (about a teaspoon of salt and a few grinds of pepper to start, to taste). Continue to cook, whisking, until the polenta begins to thicken.
  2. Reduce the heat to low and cover. Every 10 minutes, uncover the pot and stir the polenta, making sure to scrape the bottom and corners of the pan. The polenta is done when its creamy and no longer tastes raw, after 20 to 30 minutes. (If the collards aren’t quite done yet when the polenta is finished, you can turn off the heat and cover the pan to keep the polenta warm. When you are ready to serve it, stir to loosen it up and add a bit more milk if necessary.)
  3. Warm a large skillet over medium heat and add the chopped bacon. Cook until the bacon fat has rendered and the bacon is getting crispy. Move the bacon to one side of the pan and pour off all but a tablespoon or so of the bacon fat.
  4. Add the onions to the pan with the bacon and continue to cook until the bacon is as crispy as you like it and the onions are soft and beginning to caramelize, 8 to 10 more minutes.
  5. Raise the heat to medium-high and add the collard greens and 1/2 teaspoon of salt. Stir and toss until the greens are coated in the bacon fat and beginning to wilt. Add 1/2 cup of the chicken broth, scraping up any brown bits from the bottom of the pan. Reduce the heat slightly and cover the pan. Cook for 5 to 10 minutes, adding more chicken broth if the mixture gets dry, until the collard greens are dark green and soft. Taste and add more salt and pepper as needed.
  6. Melt a little butter over medium heat in a non-stick or cast iron skillet. Fry the eggs in batches.
  7. To serve, put a big scoop of polenta on each plate and top it with the greens and bacon mixture and a fried egg or two. Sprinkle with salt, pepper, and hot sauce, if desired.

Notes

  • Serves 4
  • Make-Ahead Breakfast: Leftover collards keep very well — I often make a big batch on the weekend and warm them up for breakfasts during the week. The polenta will firm up and lose its creaminess, but is also great reheated. You could also serve the collards with toast or any other prepared grain.

–posted by Steven

Leave a comment

Filed under Recipe

Recipe: Sweet Pea and Leek Pancakes

Here at the farm, one of the surest flavors of spring are the peas – English or snap, they are the essence of the new season.  Although great just on their own (or, as we did last night – in a medley with fava beans), here’s another great idea for how to enjoy the harvest.  The recipe is from food52, and as usual you can see the original webpage by clicking on the picture.

Sweet Pea and Leek Pancakes

Photo credit: James Ransom

 

 Author Notes: These were inspired by the pea pancakes served at Schmidt’s (a German eatery in SF’s Mission District) and the leek fritters from Yotam Ottolenghi’s cookbook Plenty; I developed the recipe for my food blog. Make smaller pancakes for a canapé-sized bite (just slice the leeks a little thinner) and substitute one cup of frozen peas if they’re out of season.

Food52 Review: A wonderful springtime pancake full of green vegetables, herbs and earthy flavor. Start by sauteeing some leeks, dill and turmeric for a golden hue, then make a light batter and fold in the star ingredient- English peas. These are tasty and light on their own, or add some yogurt as Kate @ Scarpetta Dolcetto suggests.

Ingredients

  • 3/4 pound English peas, in their pods
  • 3 large leeks (about 1/2 lb after trimming)
  • 1/2 cup shallots, finely chopped
  • 1/2 cup flat-leaf parsley, chopped
  • 3/4 teaspoon dried coriander
  • 1/4 teaspoon tumeric
  • 1 teaspoon dried dill
  • 1.25 teaspoons salt, divided
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 egg
  • 1/3 cup milk, room temperature
  • 3 tablespoons butter, melted
  • 5 tablespoons olive oil, divided

Procedure

  1. Shell the peas and set aside. To prep the leeks, discard the green leafy tops and dark green stalks. Slice the leeks into 1? slices and rinse well in a colander to remove any silt.
  2. Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the leeks (don’t worry about drying them off) and shallots and season with 3/4 tsp salt; cook, stirring occasionally, for 10 minutes until softened.
  3. Add the peas, parsley and dried spices to the leek mixture. Cook for 5-8 minutes, smashing with a wooden spoon or potato masher until about 1/3 of the peas are mashed. Let cool a bit.
  4. In a large bowl, whisk the flour, baking powder, remaining 1/2 tsp salt, eggs, milk and butter together to make a batter. Fold in the vegetable mixture to combine.
  5. Wipe down the sauté pan with a paper towel and heat the remaining 2 tablespoons oil over medium heat. Spoon half of the batter into four large fritters and fry, about 2-3 minutes per side, until golden browned and crisp. Transfer to a plate lined with paper towels and keep warm. Serve with Greek yogurt or crème fraîche and smoked salmon, if desired.

Notes

  • Serves 4

–posted by Steven

Leave a comment

Filed under Recipe

Recipe: Orecchiette Carbonara with Asparagus

This week’s recipe features a quick dinner with pasta and asparagus.  The picture makes me want to fix it right now for lunch.  It’s from Alexandra’s Kitchen, who got the recipe from Martha Stewart’s Everyday Food.  As always, click on the picture to see the original post and more pictures.  We would probably use pancetta instead of bacon….

orecchiette carbonara with asparagus

Photo credit: Alexandra

 

Hello there. Just a quick midweek post here. Thought I’d share with you all how I’ve made my favorite easy weeknight dinner both more and less involved.

Let me explain. Adding asparagus to pasta carbonara adds about a minute more to your prep time but precludes the need to make any other sort of vegetable side dish — 3/4 of a pound of asparagus, for me at least, is enough roughage for one evening.

So there you have it. Fry some bacon. Sauté some onions. Cook some pasta. Blanch some asparagus. Whisk some eggs. Zest a lemon. Toss it all together, and watch how a no-cream light-on-the-cheese sauce transforms a simple pasta into a creamy-tasting, vegetable-loaded, one-dish dinner. Yum.

Ingredients

  • Coarse salt and ground pepper
  • 6 slices bacon, cut crosswise into 1-inch pieces
  • 4 leeks* (white and light-green parts only) or spring onions*, halved lengthwise, rinsed well, and thinly sliced
  • 3/4 pound short pasta, such as campanelle or orecchiette
  • 3/4 pound of asparagus, ends trimmed
  • 2 large eggs
  • 1/2 ounce Parmesan, grated (1/4 cup), plus more for serving (optional)
  • 1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
  • 1/2 cup fresh parsley leaves, coarsely chopped (optional — I didn’t use them this time around)

*If you don’t have leeks or onions, any onion will do — finely chop about a half cup or more of whatever onion you have on hand.

Procedure

  1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. (I did not pour off any fat… it looked too good to discard.) Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
  2. Add pasta to pot and cook according to package instructions. Meanwhile, cut asparagus into 1.5- to 2-inch long pieces. In the last three minutes of the pasta cooking time, drop the asparagus into the pot of water. Reserve 1/4 cup of the pasta cooking liquid.
  3. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
  4. Drain pasta and asparagus and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately. Note: If you’re nervous about the egg not cooking, just throw the whole mixture back into a large skillet over medium heat for a minute or two.

Notes

  • Serves 4
  • Prep time: 30 minutes

–posted by Steven

Leave a comment

Filed under Recipe

Recipe: Kale Market Salad Recipe

It just seems like winter and kale salad go together.  We do grow kale year-round, but in the winter it is at its absolute sweetest.  Here’s a fast recipe to get this ridiculously healthy veggie on your dinner table, from 101cookbooks.com.  Click on the image to get the original post.  This week’s CSA box provide the lacinato kale, green garlic, carrots, and lemons, so you just need to pick up the avocados and fennel at your local market.

Kale Market Salad Recipe

Photo credit: 101cookbooks.com

 

 

Ingredients

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

Procedure

  1. 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.
  2. 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.

Notes

  • Serves 2-4
  • Prep time: 5 minutes

–posted by Steven

1 Comment

Filed under Recipe

Recipe: Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

The second of two sunchoke recipes, this one is from bonappetit.com. Click on image to get the original web page.

Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce

Photo credit: Kimberley Hasselbrink

 

The recipe for the Greenest Tahini Sauce can be found here.

Ingredients

  • 1 lb beets, peeled, cut into ½” wedges
  • 4 tablespoons olive oil, divided
  • Kosher salt, freshly ground black pepper
  • 1 lb carrots, sliced ¼” thick
  • 1 lb Jerusalem artichokes (also called sunchokes), unpeeled, sliced ¼” thick
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon Aleppo pepper or hot paprika, plus more to taste
  • 2 teaspoons fresh lemon juice, divided, plus more to taste
  • 2 cups watercress, large stems trimmed
  • 1/4 cup The Greenest Tahini Sauce

Procedure

  1. Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total.
  2. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss Jerusalem artichokes with 1 Tbsp. oil on the other half of the baking sheet. Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.
  3. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Aleppo pepper, and 1 tsp. lemon juice. Season with salt, Aleppo pepper, and lemon juice. Reserve 1 cup vegetables for Quinoa and Roasted Vegetable Salad.
  4. Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper. Serve roasted vegetables with dressed watercress and tahini sauce.

–posted by Steven

Leave a comment

Filed under Recipe

Recipe: Easy Roasted Sunchokes (Paleo “Fries”)

The first of two sunchoke recipes, this one is from www.oliveandherb.com.  I actually couldn’t open their site today, but you can get to the recipe post from the Google cache here.

Easy roasted sunchokes

Photo credit: oliveandherb.com

 

This recipe is so simple and works perfectly as a healthy (and Paleo) alternative to a baked hash brown or steak fry. These little guys are easy to prepare (no peeling required) and they cook up in about 20-25 minutes. I admit that $10/lb is a lot to spend on a french fry, but if you love fries as much as I do this is a fun way to turn a low-cal veggie packed with fiber, thiamin, iron and potassium into a yummy side dish that feels much more indulgent than it is.

Ingredients

  • 1lb Sunchokes (Jerusalem Artichokes), scrubbed
  • ½ tablespoon extra virgin olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh chopped italian or curled parsley

Procedure

  1. Preheat oven to 450 degrees
  2. Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
  3. Toss in a medium sized bowl with olive oil, salt and pepper until coated
  4. Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
  5. Sprinkle with fresh parsley. Serve plain or with a side of ketchup.

Notes

  • Serves 3
  • Prep time: 5 minutes
  • Cook time: 25 minutes

–posted by Steven

Leave a comment

Filed under Recipe