•  

    Fennel Pesto

     

    2 T fennel seeds

    2 cups fennel bulb

    1 cup fresh flat leaf parsley

    2 cloves garlic

    1/3 cup walnuts

    1/3 cup freshly grated parmesan cheese

    ½ cup virgin olive oil

    Salt and freshly ground pepper to taste

     

    Discard the pithy stalks (keep some top for sauce, recipe below) and cut the bottom off the fennel bulb. Roughly chop and steam for several minutes to slightly soften. Meanwhile soak the fennel seeds in a cup of hot water.

    Combine drained fennel seeds, fennel bulb, parsley, garlic, and nuts in a blender or food processor. Blend with pulsing action to mix. Add the parmesan cheese and whirl for fifteen seconds.  With the machine running, slowly add the olive oil. Season to taste with salt and pepper. Continue to process until pesto reaches desired consistency. Allow pesto to stand for about five minutes before serving to allow flavors to develop.

    Makes about 1 1/4 cup of pesto. Half the recipe for the sauce recipe below. 

     

    Fennel and Sun-Dried Tomato Sauce

     

    ¼ cup olive oil

    2 T minced onion

    1 (14 oz.) can Italian style plum tomatoes with juice, chopped

    ½ cup fennel pesto (see above)

    ¼ cup minced drained and blotted sun-dried tomatoes packed in oil

    2 T fennel tops finely chopped (fernlike tops saved from fennel)

    Salt and freshly ground black pepper to taste

     

    Heat the oil in a medium skillet. Add the onion. Sauté, stirring, over low heat until the onion is soft but not browned, about 3 minutes. Add the plum tomatoes and pesto; cook, stirring and crushing tomatoes, with the side of a spoon until the juices are slightly reduced and the sauce is thickened, about 15 minutes. Add the sun dried tomatoes and fennel tops. Simmer over low heat for 5 minutes. Season with salt and pepper to taste. Toss with hot pasta. Serves 4

     

  • 2.5 to 3 pounds butternuts

    1/4 c olive oil, plus extra for the squash

    6 garlic cloves, unpeeled

    12 whole sage leaves, plus 2 Tbs. chopped

    2 onions, finely chopped

    Chopped leaves from 4 thyme sprigs or 1/4 tsp dried

    1/4 chopped parsley

    salt and pepper

    2 qts. water or stock

    1/2 c fontina, pecorino, or ricotta salata, diced into small cubes

     

    Preheat oven to 375. Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with garlic and place them cut sides down on a baking sheet. Bake until tender when pressed with a finger, about 30 minutes.

     

    Meanwhile, in a small skillet, heat the 1/4 cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute. Set the leaves aside on a paper towel and transfer the oil to a wide soup pot. Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes. Scoop the squash flesh in to the pot along with any juices that have accumulated in the pan. Peel the garlic and add it to the pot along with 1.5 tsp salt and the water/stock and bring to a boil. Lower the heat and simmer, partially covered, for 25 minutes. If the soup becomes too thick, simply add more water/stock to thin it out. Taste for salt.

     

    For a more refined, smooth soup, pass through a food mill or use a hand blender or regular blender to puree. Ladle into bolws and sprinkle with the cheese. Garnish each bowl with the fried sage leaves, add pepper, and serve.

  • The Best Fennel Dish Ever, AKA Caramelized Fennel with Honey, Lemon Zest and Chevre

    -Cut the fronds and bottom off of 2 bulbs of fennel.

    -Stand them on end and slice each bulb into very thin slices the long way.

    -Heat 2 TBS of butter in a cast iron skillet, then put the fennel slices in a single layer into the pan.

    -If there isn’t enough room, use 2 pans or make 2 batches.

    -Brown the fennel about 5 minutes per side over medium heat.

    -Don’t turn them until they are very brown on one side.

    -After you finish browning the fennel, put it in a bowl.

    -Add 2 TBS of honey and 1-2 TBS sherry to the pan and deglaze the pan for 2 minutes stirring often.

    -Pour the honey syrup over the fennel.

    -Press 1 clove of fresh garlic, then add it to the fennel with a pinch of salt and gently toss.

    -Spread the fennel out in a single layer on a large serving plate.

    -Zest most of one lemon over top of the fennel.

    -Crumble about ¼ cup of chevre cheese over top of the fennel.

  • thought I would share this recipe because it turned out SO WELL- had 2 weeks worth of cilantro- was heading out of town and had to save it somehow so made "bastard pesto" thusly:


    garlic cloves with olive oil in the blender til fine- cilantro leaves til green paste- then a whole block of cotija (mexican casa fresca) cheese and olive oil til fine paste-

     

    have so far used it in quiche (added 1/3 cup to egg milk mix) and on good bread the same as pesto- it is WONDERFUL

  •  

    Couscous with Kohlrabi and Chermoula Dressing

    Borrowed from From Asparagus to Zucchini: A guide to cooking farm-fresh seasonal produce.

     

    1-2 tsp minced garlic

    2 Tbs. minced cilantro

    2 Tbs. minced fresh parsley

    1 tsp. paprika

    ½ tsp. cumin

    salt

    3 Tbs. fresh lemon juice

    3 Tbs. olive oil

    2-3 cooked couscous, cooled to warm temperature

    2 cups peeled, diced kohlrabi

    ½ cup diced radishes and/or spring turnips

    16 kalamata or oil-cured black olives

    ½ cup crumbled feta cheese

     

    Mixe garlic, cilantro, parsley, paprika, cumin and alt to taste. Stir in lemon juice and olive oil. toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes/turnips, and olives. Sprinkle with feta. Serves 6.

  • Being the web guy for Valley Flora has it's benefits. Each week brings cucumbers, radishes, carrots, cabbage, tomatoes, squash and any number of odd but tasty items that pile up -- hey a geek can only eat so many vegetables between pizza and espresso!

     Oh I grill and salad to my hearts content but each Wednesday yet more produce comes and I'm still left over with whatever I didn't get around to gnoshing on the previous week. Fresh food is wonderful but what's worse is watching it slowly wilt into mush so I hit on a simple solution: Vinaigrette Slury

     I have a big covered stainless steel bowl in my fridge filled with vinegar, olive oil, chopped up garlic, some basil, cilantro, black pepper, a bit of marjoram, some jalapeno or crushed red pepper and Dijon mustard -- a classic vinaigrette but heavy on the vinegar (I use a combo of red wine and apple cider vinegar). As the Valley Flora Veg get a little on the squishy side I just chop them up and throw them in the bowl. Cucumbers, tomatoes & onions do especially good in this bath, but squashes, and even spinach will soak up the goodness for quite a while without turning to yuk.

     So whatever I'm making, I just grab out some of that pickled veg and add it. For fresh salads it's great as a bit of spice and vinegar, it's freaking awesome on hot bagels with creme cheese and even better as a crunch on a taco or as a side to a nice bit of lamb. Best part is, it doesn't go bad!

     

    So don't despair if your veg are going soft -- just open up a vinegar spa in your fridge and let them soak

     

    BTW: Lee's Bees Honey just went live with a bunch of Oregon honey just south at Cape Blanco so check out the new site.  Still working on it but I think it's going to be pretty cool.

     

    -Zachary the VF web geek

     

  •  
    Sicilian Pesto
     
    Recipe adapted from Marcella Says (2004) by Marcella Hazan
     
    2 oz. (about ½ heaping cup) whole, roasted almonds
     
    2 whole garlic cloves, peeled
     
    4 Tbsp. extra virgin olive oil
     
    2 Tbsp. grated pecorino romano cheese
     
    ½ cup tightly packed fresh arugula leaves
     
    ¼ tsp. dried red chile pepper flakes
     
    3 to 4 firm, fresh plum tomatoes, seeded and chopped
     
    1 tsp. fine sea salt                
     
    Put all ingredients in a food processor and process to a creamy consistency. Taste and correct for salt. Toss with drained pasta that is still piping hot in a warm bowl. Serve immediately.
     
    Makes enough pesto for 1 pound of pasta. 
     
    This was always very popular at The Breadworks. Nice and spicy is best. Lots of red pepper flakes!
     
    Also refreshing made with fresh mint leaves. Yum!
     
    Enjoy.

  • Makes 8 servings
     
    For stuffing:

    • 4 cups fine fresh bread crumbs from an Italian loaf (1/2 pound)
    • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces)
    • 3 tablespoons finely chopped garlic (5 cloves)
    • 1/2 cup finely chopped flat-leaf parsley
    • 1/2 cup minced sweet soppressata (dried Italian sausage; 2 1/2 ounces)
    • 1 cup finely chopped provolone cheese (1/4 pounds)
    • 1/4 cup olive oil

    For artichokes:

    • 8 medium artichokes (8 to 9 ounces each)
    • 1 lemon, halved
    • 1 cup water, divided
    • 1 cup reduced-sodium chicken broth, divided
    • 1 cup olive oil, divided
    • 1 tablespoon finely chopped garlic, divided
    • Equipment: a 6- to 8-qt pressure cooker or a wide 4- to 6-qt heavy pot with a tight-fitting lid

    Make stuffing:
    Preheat oven to 350°F with rack in middle.
    Spread bread crumbs in a shallow baking pan and toast in oven, stirring once or twice, until pale golden, about 10 minutes. Cool completely, then toss with parmesan, garlic, parsley, soppressata, provolone, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Drizzle oil (1/4 cup) over crumbs and toss to coat.
    Trim and stuff artichokes:
    Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
    Separate leaves slightly with your thumbs, then pull out purple leaves from center and enough yellow ones to expose fuzzy choke. Scoop out choke with a melon-ball cutter or small spoon, then squeeze some juice from other lemon half into cavity. Repeat with remaining artichokes.
    Spoon about 2 tablespoons stuffing into cavity of each artichoke and, Starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded teaspoon stuffing between each leaf.
    Cook artichokes:
    Put 1/2 cup water, 1/2 cup broth, 1/4 cup oil, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper in pressure cooker (without insert) or pot and arrange 4 stuffed artichokes in liquid in 1 layer. Drizzle with 1/4 cup oil.
    If using pressure cooker, seal lid and cook at high pressure, according to manufacturer's instructions, 13 to 15 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
    If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes. Transfer cooked artichokes, along with any liquid, to a shallow bowl and keep warm, loosely covered with foil.
    Repeat procedure to cook remaining stuffed artichokes. Transfer artichokes with tongs to 8 shallow soup bowls and spoon cooking liquid around them.

    Adapted from epicurious.com
     

    • 3 cups 1 1/2-inch cubes peeled seeded pumpkin
    • 1 finely chopped seeded jalapeño (about 2 tablespoons)
    • 12 8-inch-diameter flour tortillas
    • 10 ounces feta cheese, crumbled
    • 1 1/2 cups coarsely chopped fresh cilantro
    • 2 limes, each cut into 6 wedges

    Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes. Drain and cool 10 minutes. While pumpkin is still warm, transfer to processor; puree until smooth. Stir in jalapeño; season with salt and pepper.
    Divide pumpkin mixture equally among 6 tortillas (about 1/4 cup per tortilla) and spread evenly. Sprinkle feta over each. Top each with 1/4 cup cilantro and sprinkle with black pepper. Top with second tortilla.
    Heat heavy large skillet over mediumhigh heat. Cook quesadillas until golden and dark char marks appear, about 1 minute per side. Serve with lime wedges.

    Adapted from epicurious.com
     

    • 3/4 cup French green lentils
    • 6 cups 1-inch pieces peeled seeded  pumpkin
    • 3 tablespoons olive oil, divided
    • 1 teaspoon ground cumin
    • 1 teaspoon hot paprika
    • 1/2 teaspoon sea salt
    • 4 cups greens or torn lettuce leaves
    • 1 cup soft goat cheese, crumbled
    • 1/4 cup thinly sliced mint leaves
    • 1 tablespoon red wine vinegar

    Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.
    Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.
    Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.
    Combine lentils, pumpkin, and oil from baking sheet with greens, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.
    Adapted from epicurious.com

    • 1 teaspoon cumin seeds
    • 1 tablespoon fresh lime juice
    • 1 teaspoon honey
    • 1/8 cup extra-virgin olive oil
    • 1 1/2 tablespoons chopped fresh dill
    • 2 cups fresh shelled peas (from about 2 pounds peas in pods) or 1/2 pound frozen petite peas
    • 1/2 bunch radishes, trimmed, halved, thinly sliced
    • 1/2 cup crumbled feta cheese (about 2 ounces)

    Heat small skillet over medium heat. Add cumin seeds and toast until aromatic and slightly darker, about 2 minutes. Cool; grind finely in spice mill. Whisk lime juice, honey, and cumin in small bowl. Gradually whisk in oil; stir in dill. Season dressing with salt and pepper. 
    Cook peas in pot of boiling salted water until almost tender, about 5 minutes for fresh (or about 2 minutes for frozen). Drain; rinse under cold water, then drain well. Transfer to large bowl. Add radishes, feta, and dressing; toss. Season with salt and pepper. Divide salad among bowls. Serve.

  • Makes 6 servings
     
    1/6 lb. prosciutoo, finely chopped
    1/4 cup olive oil
    1 clove garlic, chopped
    1/4 cup dry white wine
    1/4 cup lemon juice
    1 Tbsp.  sugar
    Salt and pepper, to taste
    1 lb.  fresh spinach, washed, stemmed and torn into pieces
    1/4 cup chopped walnuts
    1/2 c.  sliced black olives
    grated parmesan cheese
     
    1.  Cook and stir prosciutto in hot oil in skillet over medium heat.  When browned, add garlic.  Cook 2 minutes.  Add wine, juice, sugar, salt, and pepper;  heat just until simmering.  Pour over spinach in bowl. 
    2.  Add walnuts, olives, and Parmesan to bowl;  toss.  Serve at once while dressing is still warm.

  • yield: Makes 6 servings

    • 1 head of escarole, torn into large bite-size pieces (about 8 cups)
    • 2 bacon slices
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons white balsamic vinegar
    • 1/2 cup finely chopped shallots
    • 2 hard-boiled eggs, chopped
    • 1 5.5-ounce log soft fresh goat cheese, coarsely crumbled

    Divide escarole among 6 plates. Cook bacon in medium nonstick skillet over medium heat until crisp. Transfer to paper towels to drain; reserve skillet with bacon drippings. Finely chop bacon; set aside.
    Whisk olive oil and vinegar in small bowl to blend. Heat bacon drippings in skillet over medium heat. Add shallots; sauté until slightly softened, about 3 minutes. Add olive oil mixture and whisk just until heated through, about 1 minute. Season to taste with salt and pepper. Drizzle vinaigrette over escarole. Sprinkle with eggs, goat cheese, and bacon.
    Adapted from epicurious.com

  • Makes 6-8 servings
    4 medium sized beets
    2 sprigs of basil, chopped
    1/2 onion, chopped
    2 eggs, beaten
    salt and black pepper, to taste
    1/4 to 2/3 cup flour
    olive oil
    mozzarella cheese
    burger buns
     
    1.  Trim beet tops and root.  Shred the beet in a food processor; transfer to a bowl.  Add basil, onions, eggs, salt and pepper; mix.
    2.  Mix in just enough flour to make the mixture stick together.  Form into 4-inch patties about 1/2 inch thick.  (Don't make them too thick or the centers won't cook well.)
    3.  Heat 1/4 inch of olive oil in a skillet over medium-high heat.  Fry patties 2-3 minutes on one side, until crispy.  Turn, place a slice of mozzarella on top and fry 2-3 minutes more, until crispy.
    4.  Place hot on bun; serve immediately.

  • Makes 6 servings
     
    2 large cloves of garlic, minced
    3 Tbsp. olive oil
    Salt and black pepper, to taste
    1 head cauliflower, separated into florets
    1/3 cup grated Parmesan cheese
    1 bunch fresh parsley, chopped
     
    1.  Combine garlic, olive oil, salt and pepper in a casserole dish.  Add cauliflower, and toss to coat well.
    2.  Bake 25 minutes at 425 degrees, stirring once halfway through.
    3.  Sprinkle top with Parmesan and parsley, and broil 3-5 minutes, until golden brown.

  • Makes 6 servings
     
    4 large tomatoes
    1 1/2 tsp. salt
    1 9-inch pie shell, baked
    1 cup fresh basil leaves
    2/3 cup ricotta cheese
    2 large eggs
    1/4 lb. mozzarella, grated
    1/2 cup grated parmesan
     
    1. Slice tomatoes.  Place on sturdy paper towels, sprinkle with salt, and let sit for 1/2 hour.
    2.  Layer half the tomatoes inside the pie shell.
    3.  Puree basil and ricotta in food processor or blender.  Add the eggs, mozzarella and parmesan.  Blend.
    4.  Pour the basil-cheese mixture over the tomatoes in the shell; cover with the remaining tomatoes.
    5.  Bake 40-50 minutes at 350 degrees, or until golden.

  • Makes about 1 cup
     
    2 cups fresh basil leaves
    3 cloves garlic
    2 Tbsp. pine nuts or English walnuts
    1/2 c. olive oil
    salt, to taste
    1/2 cup freshly grated parmesan cheese
     
    1. Place basil, garlic, nuts, oil, and salt in food processor or large mortar and pestle.  Puree until smooth.
    2. Stir in parmesan.

  • I baked my Sunshine Winter Squash as Zoe suggested to make Raviolis with brown butter  and hazelnut sauce. Since I had extra squash left, I substitued the squash for pumpkin in this recipe. If you like pumpkin and think anything is better with a little chocolate, you will like this recipe.
     

     

     
     

     

    • 3/4  cup all-purpose flour
    • 1-1/2  tsp. pumpkin pie spice
    • 1  tsp. baking powder
    • 1/4  tsp. salt
    • 3  eggs
    • 1  cup granulated sugar
    • 3/4  cup canned pumpkin
    • 1/2  cup whipping cream
    • 1/2  of an 8-oz. pkg. cream cheese, softened
    • 1/2  cup powdered sugar
    • 1  Recipe Chocolate Cream Icing, below
    •   Pumpkin pie spice

    Directions
    1. Preheat oven to 375 degrees F. Grease bottoms and sides of two 8x1-1/2-inch round cake pans. Line bottoms with waxed paper; lightly flour pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
    2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
    3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing Chocolate Cream Icing.
    4. If Chocolate Cream icing is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice. Chill cake at least 1 hour before serving.
    5. Store cake, loosely covered, in refrigerator. Makes 8 servings.
    6. Chocolate Cream Icing: In small saucepan bring 1/2 cup whipping cream just to boiling over medium-high heat. Remove from heat. Pour over 1 cup bittersweet or semisweet chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. Makes 1-1/4 cups.
     
    Recipe from Better Homes and Gardens Magazine, http://www.bhg.com/recipe/layer-cakes/pumpkin-sandwich-cake/

     

  •  
    Serves 4 to 6.   Published September 1, 2007. Cooks Illustrated.
    The quickest way to slice the vegetables is in a food processor fitted with an 1/8-inch slicing blade. If the potatoes are too long to fit into the feed tube, halve them crosswise and put them in the feed tube cut-side down so that they sit on a flat surface. If the potato slices discolor as they sit, put them in a bowl and toss with a couple tablespoons of the cream and chicken broth. If you like, use Parmesan instead of cheddar.
     
    INGREDIENTS
    2 TB butter
    1 onion, minced, about 1 cup
    1 TB chopped fresh thyme
    1 1/2 tsp salt 
    1/2 tsp pepper
    8 oz celery root (about 1/2), peeled and sliced 1/8 inch thick
    8 oz parsnips (about 2 medium), peeled and sliced 1/8 inch thick
    1 cup chicken broth
    1 cup heavy cream
    2 bay leaves
    1 1/2 lbs russet potatoes (about 2 large), peeled and sliced 1/8 inch thick
    4 oz grated cheddar cheese, 1 cup

    INSTRUCTIONS

    1. Adjust oven rack to middle position; heat oven to 425 degrees.
    2. Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add celery root, parsnips, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer for 5 minutes. Add potatoes, bring mixture back to simmer, cover, and cook until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.
    3. Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press into an even layer; sprinkle evenly with cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.
    4. To Make Ahead: Once the scalloped vegetables have been transferred to the baking dish and pressed into an even layer in step 3, they can be wrapped in plastic wrap and refrigerated for up to 24 hours. When ready to bake, add the cheese, cover with foil, and bake in a 400-degree oven until the mixture is hot and bubbling, about 45 minutes. Remove the foil and cook until the cheddar begins to brown, about 30 minutes longer. Let cool for 10 minutes before serving.

     

  • Makes one 9-inch pie, inspired by a recipe from New Tastes from Texas
    Pie Crust

    • 1 1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 cup butter (1 stick), frozen
    • 3 to 4 tablespoons cold water

    Pumpkin Filling

    • 1 cup cooked pumpkin purée
    • 1/4 cup firmly packed light brown sugar
    • 2 tablespoons sugar
    • 1 large egg, beaten until frothy
    • 1 tablespoon heavy cream
    • 1 tablespoon unsalted butter, softened
    • 1 tablespoon vanilla extract
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground cinnamon
    • Pinch of ground allspice
    • Pinch of ground nutmeg

    Pecan Syrup

    • 3/4 cup sugar
    • 3/4 cup dark corn syrup
    • 2 small eggs
    • 1 1/2 tablespoons unsalted butter, melted
    • 2 teaspoons vanilla extract
    • 1 pinch salt
    • 1 pinch ground cinnamon
    • 3/4 cup pecan pieces

    Whiskey Butter Sauce

    • 4 tablespoons unsalted butter (1/2 stick)
    • 1/3 cup sugar
    • 1 large egg
    • 1/2 tablespoon very hot water
    • 1/4 cup heavy cream
    • 1/4 cup bourbon whiskey

     
    Preparation
    Pie Crust
    Combine the flour and salt in a mixing bowl. Using a cheese grater, grate the frozen butter in and incorporate with your fingertips until the mixture resembles very coarse cornmeal. Sprinkle the water over the flour mixture in tablespoon increments, stirring continuously with a fork. Form the dough into a ball and chill in the refrigerator for 1 hour.
    Pumpkin Filling
    Preheat oven to 375. Cut your pumpkin in half, scoop out the seeds, and bake cut-side-down until soft. Scoop out flesh and mash or puree in a food processor or blender. Note: you will probably have plenty of pumpkin for more than one pie. If so, you can freeze the puree in freezer safe containers for later use.
     
    Combine all the filling ingredients thoroughly in a medium bowl; set aside.
    Pecan Syrup
    Combine all the ingredients thoroughly in a medium bowl; set aside.
    Assembly
    Preheat the oven to 325°F. Grease a pie pan.
    Roll out the dough on a lightly floured work surface to 3/16 inch. Carefully place the dough in the greased pan. Press firmly in place and trim the edges. Chill for 15 minutes in the freezer.
    Spoon the Pumpkin Filling into the pan, spreading evenly to distribute. Gently pour the Pecan Syrup on top. Bake until a knife inserted in the center comes out clean, about 1 hour and 45 minutes. Cool and serve with Whiskey Butter Sauce, or good old whipped cream.
    Whiskey Butter Sauce
    Melt the butter in the top of a double boiler set over gently simmering water.
    Beat the sugar and egg in a small bowl until blended. Stir the egg mixture into the butter. Add the hot water and stir until the mixture coats the back of a spoon, about 7 minutes. Remove from the double boiler and let cool to room temperature. Stir in the cream and whiskey.

  • Kale and White Bean Soup

    yield: Makes 6 main-course servings
    active time: 1 hr
    total time: 3 hr

    Ingredients

    • 1 lb dried white beans such as Great Northern, cannellini, or navy
    • 2 onions or leeks, coarsely chopped
    • 2 tablespoons olive oil
    • 4 garlic cloves, finely chopped
    • 5 cups chicken or veggie broth
    • 2 qt water
    • 1 (3- by 2-inch) piece Parmigiano-Reggiano rind
    • 2 teaspoons salt
    • 1/2 teaspoon black pepper
    • 1 bay leaf
    • 1 teaspoon finely chopped fresh rosemary
    • 1 lb smoked sausage such as kielbasa (optional), sliced crosswise 1/4 inch thick
    • 8 carrots, halved lengthwise and cut crosswise into 1/2-inch pieces
    • 1 lb kale, stems and center ribs discarded and leaves coarsely chopped

    Preparation
    Cover beans with water by 2 inches in a pot and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain beans in a colander and rinse.
    Cook onions/leeks in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart water, cheese rind, salt, pepper, bay leaf, and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes.
    While soup is simmering, brown sausage (if using) in batches in a heavy skillet over moderate heat, turning, then transfer to paper towels to drain.
    Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage, and remaining quart water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.
    Cooks'notes: •Soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary.

  • This is a somewhat-involved soup, made entirely from scratch, but it relies on all your current veggies, plus a few that are still to come.

    Vegetable broth

    • 3 tablespoons olive oil
    • 3 large carrots, peeled, sliced
    • 2 medium onions, sliced
    • 1 medium fresh fennel bulb, sliced
    • 1 medium celery root (celeriac), peeled, sliced
    • 1/2 head of garlic, crushed (with peel)
    • 6 large fresh Italian parsley sprigs
    • 3 bay leaves
    • 1 large fresh rosemary sprig
    • 2 large tomatoes, chopped
    • 2 tablespoons tomato paste
    • 16 cups water

    Garlic croutons

    • 2 tablespoons olive oil
    • 3 large garlic cloves, minced
    • 3 cups 1/2-inch cubes baguette or rustic country-style bread

    Vegetable soup

    • 1 cup dried cranberry beans or cannellini (white kidney beans)
    • 4 small carrots, peeled, sliced
    • 3 large shallots, thinly sliced
    • 3 garlic cloves, minced
    • 2 medium white-skinned potatoes, peeled, cut into 3/4-inch cubes
    • 1 cup sliced trimmed Italian pole beans or green beans (about 5 ounces)
    • 1 cup 1/2-inch cubes peeled celery root (celeriac)
    • 1/2 cup chopped red bell pepper
    • 4 kale leaves, thinly sliced crosswise
    • 2 1/2-pints red and/or yellow cherry tomatoes, cut in half
    • 1/2 cup chopped fresh Italian parsley
    • Freshly shaved parmesan or asiaggo cheese

     
    Preparation
    For vegetable broth:
    Heat oil in very large pot over medium-high heat. Add carrots and next 7 ingredients. Sauté until vegetables are golden and begin to soften, about 15 minutes. Add tomatoes and tomato paste; stir to blend. Add 16 cups water and bring to boil. Reduce heat; cover and simmer 2 1/2 hours.
    Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Discard solids in strainer. Measure 13 cups broth and pour into large bowl (reserve remaining broth for another use). Season broth with salt. DO AHEAD: Can be made 5 days ahead. Cool slightly. Cover and refrigerate.
    for garlic croutons:
    Heat oil in large nonstick skillet over medium heat. Add garlic; stir 30 seconds. Add bread cubes; stir until crisp and golden, about 7 minutes. Remove from heat; cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
    For vegetable soup:
    Place cranberry beans in medium bowl; add enough cold water to cover beans by 2 inches. Let stand at room temperature overnight. Drain. Place beans in large saucepan; add enough cold water to cover beans by 3 inches. Bring to boil. Reduce heat and simmer until beans are tender, about 1 hour 15 minutes. Drain beans; set aside.
    Bring 13 cups vegetable broth to simmer in large pot over medium-high heat. Add carrots and next 7 ingredients to broth; bring to boil. Reduce heat and simmer until vegetables are tender, stirring occasionally, about 45 minutes. DO AHEAD: Soup and beans can be made 1 day ahead. Cover and chill beans. Cool soup slightly, then chill until cold. Cover and keep chilled. Rewarm soup over medium heat before continuing.
    Add cranberry beans and kale and simmer 15 minutes. Stir in cherry tomatoes and parsley; simmer just until heated through, about 5 minutes. Season soup with salt and pepper.
    Ladle vegetable soup into bowls. Garnish with garlic croutons and shaved cheese and serve.

  • Crust

    • 1 1/2 cups all purpose flour
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
    • 1 large egg
    • 1 teaspoon cold water
    • 1 large egg white, lightly beaten

    * Note, if you don't want to make your own crust, you can buy a pre-made crust.
     

    Filling

    • 1 1/2 tablespoons unsalted butter
    • 1/3 cup chopped shallots (about 2 medium)
    • 1/2 pound mushrooms or any other veggie, cut into slices
    • 5 teaspoons chopped fresh thyme, divided
    • 1 cup whipping cream or milk
    • 4 large eggs
    • Pinch of salt
    • Pinch of ground black pepper
    • Pinch of nutmeg
    • 1 cup grated Gruyère cheese

     

    Preparation
    For crust:
    Blend flour, salt, and sugar in processor. Add butter; using on/off turns, process until coarse meal forms. Whisk 1 egg and 1 teaspoon cold water in small bowl; add to flour mixture. Using on/off turns, process just until moist clumps form. Transfer to work surface and knead gently until dough comes together, about 4 turns. Form into ball; flatten into disk. Wrap in plastic and chill 1 hour. Dough can be made 1 day ahead. Keep chilled.
    Butter 9 1/2-inch round fluted tart pan with removable bottom. Roll out dough on lightly floured surface to 12-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Chill 1 hour.
    Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
    For filling:
    Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms and/or other veggies; sprinkle with salt and pepper. Increase heat to high and sauté until liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
    Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Mound cheese on crust. Drain mushrooms, if needed. Scatter mushrooms over thyme & cheese. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms & cheese.
    Bake quiche until custard is set, about 25 - 40 minutes. Cool 15 minutes. Serve warm or at room temperature.

  • Ingredients

    • 6 1/2 tablespoons olive oil
    • 6 small-medium unpeeled beets, scrubbed, tops trimmed
    • 1 big bunch of shallots, peeled
    • 2/3 cup pecan halves
    • 2 tablespoons red wine vinegar
    • 1 large garlic clove, minced
    • 2 small heads lettuce, torn
    • 2/3 cup crumbled Gorgonzola cheese (about 3 ounces)



     
    Preparation
    Preheat oven to 375°F. Brush large baking sheet with 1/2 tablespoon olive oil. Place beets on prepared baking sheet and roast beets 30 minutes. Add shallots to same sheet. Sprinkle beets and shallots with salt and pepper and roast 30 minutes. Push beets and shallots away from 1 corner of sheet and scatter pecans in corner. Roast beets, shallots and pecans until vegetables are tender and pecans are golden brown, about 6 minutes. Cool vegetables and pecans to room temperature, about 15 minutes.
    Whisk remaining 6 tablespoons olive oil, vinegar and garlic in small bowl to blend. Season dressing to taste with salt and pepper.
    Transfer pecans and shallots to large bowl and add lettuce. Peel and slice beets; add to salad. Toss salad with enough dressing to coat. Sprinkle with Gorgonzola cheese and serve.

  • Among the farm members, I've discovered that we have both beet lovers and beet haters. I thought I would share this recipe to see if chocolate and sugar might function as the great equalizers in the raging beet debate. If you love beets, you will delight in the secret ingredient in this cake, and if you hate beets, hopefully someone will make the cake for you and you won't even know you're eating beets until you exclaim in delight, "This is DELICIOUS!"
     
    2 c sugar
    2 c flour
    1/2 tsp. salt
    2 tsp. baking powder
    1 tsp baking soda
    1/4 c oil
    4 eggs
    3 c shredded beets
    5 oz unsweeted chocolate
     

    • Oven to 325
    • Mix together dry
    • Melt chocolate in a double boiler, then cool
    • Blend chocolate with eggs and oil
    • Mix wet with dry, alternating in the beets
    • Pour batter into 9 inch cake pans (2 pans, greased)
    • Bake 40-50 minutes
    • The cake is great with a coffee cream cheese frosting: 8 oz. cream cheese mixed with 3 Tbs. brewed coffee and sugar to taste, blended in a food processor.
  •  
    Recipe from The Café Brenda Cookbook, 25th Anniversary Edition.
    Permission to share recipe given by Brenda Langton.
     
     
    Topping:
     
    1/2 cup grated Parmesan cheese
    1/2 cup bread crumbs
    1/4 cup pine nuts
    1 tablespoon olive oil
     
    Mix the Parmesan cheese, bread crumbs, and pine nuts together with the olive oil. Set aside.
     
    Gratin:
    1 1/2 pounds fresh spinach (approximately 2 cups cooked)
    4 cloves garlic, minced
    3 shallots, minced
    1 small onion, minced
    2 tablespoons olive oil
    1 medium zucchini, diced
    2 eggs
    1/2 cup half and half or soy milk
    1 teaspoon salt
    1/2 teaspoon star anise powder
    1/2 teaspoon grated orange rind
    fresh cracked pepper
    1 tablespoon chopped fresh herbs: basil, thyme,marjoram, or oregano (or 1/2 tablespoon dried herbs)
    1 cup grated cheese: Swiss, Gruyere, or your favorite kind
     
    Wash spinach and pick off stems. Briefly steam the spinach until it is wilted. Set it aside in a colander to drain. Gently squeeze out excess liquid.
     
    Sauté garlic, shallots, and onion in 2 tablespoons olive oil over medium-low heat until onion is translucent. Add zucchini, and continue cooking until zucchini is lightly cooked, approximately 3 minutes.
     
    Combine all of the cooked vegetables in a food processor or blender. Add eggs, half and half or soy milk, salt, anise, orange rind, pepper, and herbs. Puree until just smooth.
     
    Pour spinach mixture into a buttered 2 1/2 quart dish or individual gratin dishes and top with bread crumbs.
     
    Bake at 375 degrees for 35 to 40 minutes for quart dish or approximately 20 minutes for individual dishes. Gratin is done when the center is firm to touch.
     
    Serve with lemon wedges. Serves 4.
     

  • I recently purchased this cookbook. The first recipe I attempted was this soup and it was fabulous.  I DID substitute half and half for the cream, I must admit. 
    I wrote and asked permission from the authors to share it with everyone, they were delighted to.  Was able to use 4 items from my weekly basket!
    serves 6
    6 cups (1.5 L) vegetable stock (p. 35)
    2 tbsp (3O mL) vegetable oil
    1 yellow onion, diced
    6 garlic cloves, minced
    1 tbsp (15 mL) minced fresh thyme
    1 112 tsp (7.5 mL) salt
    1/4 tsp (1.2 mL) red chile flakes
    1 large potato, peeled and diced
    4 broccoli stalks (2 cups florets
    reserved)
    1/2 lb (225 g) spinach, stemmed
    1 cup (24O mL) heavy cream
    1/2 tsp (2.5 mL) cracked pepper
    pesto
    1/2 bunch ltalian parsley, stemmed
    1/2 cup (12O mL) toasted, sliced
    almonds
    2 .garlic cloves
    1/2 cup (12O mL) grated Romano
    cheese
    1/4 cup (60 mLi olive oil
    salt and pepper, to taste
    Heat stock and keep it warm while preparing the soup. Heat oil
    in a soup pot over medium-high heat and saut6 the onion until
    translucent. Add garlic, salt, thyme and chile flakes and saut6
    until golden. stir in broccoli and potato; cook for several minutes.
    Add warm stock to cover; bring to a simmer and cook, paftially
    covered, until the broccoli and potatoes are just tender.
    stir in the spinach leaves and turn off the heat. Let the soup rest
    until the spinach wilts, then pur6e until smooth. Reheat the
    pur6e, add cream and more stock to thin, if necessary. Season
    to taste with salt and pepper.
    Meanwhile, bring a small pot of water to a hard boil. Add the
    salt and reserved broccoli florets and blanch until just done and
    bright green (about 1 minute). Strain immediately and plunge the
    florets into a bowl of ice water. Let them cool off, then strain
    and spread out on a clean, dry towel to drain. Set aside
    To prepare the pesto, place the parsley, almonds, garlic and
    cheese in a food processor and pulse to combine. Add the
    olive oil and pur6e, stopping short of making it completely
    smooth. Blend in salt and pepper to taste.
    Serve the soup hot, with a swirl of pesto in each bowl and
    garnished with broccoli florets.

     

     
     

  •  
    Olive oil
     

    2 baby fennel bulbs, trimmed and quartered
    1 tbs balsamic vinegar
    ½ cup  chicken stock
    Handful of arugula
    2-4 oz. marinated feta, crumbled
    ¼ small red onion, very thinly sliced
    ¼ large red chilli, thinly sliced
    1 tsp finely grated lemon rind 
    Extra virgin olive oil, to drizzle 

    • Heat 2 tbs of oil in a frying pan over medium heat, add fennel and cook, turning, for 2-3 minutes or until fennel caramelizes a little, season with salt and pepper. 
    • Add balsamic vinegar and chicken stock, cover and cook for 8 -10 minutes or until tender. 
    • Transfer braised fennel to a bowl, add arugula, feta, red onion, chili, lemon rind and dress with olive oil. Toss gently to serve.
  • This is a recipe that can be enjoyed as a side dish, smothered over bruschetta, or tossed with pasta and parmesan cheese.
     
    1.5 pounds broccoli
    salt and freshly ground pepper
    1/4 c olive oil
    1 onion
    1 T choped marjoram or oregano, or 1 tsp dried
    3 garlic cloves, coarsley chopped
    2 T olive paste or finely chopped Gaeta olives (or any kind of brined olive)
    grated zest of 1/2 lemon
     

    • Separate the stalks from the broccoli crowns. Thickly peel and trim the stalks and chop into 1/2 inch pieces. Peel the base of the crowns and separate into florets.
    • Bring 2 quarts of water to a boil; add salt, then the broccoli. Cook for 5 minutes (even if the water doesn't return to a boil), then scoop into a colander and drain, reserving a cup of the water. Chop into small pieces just smaller than bite sized.
    • Warm the olive oil in a wide skillet, then add the onion, herbs, and garlic. Cook over medium-low heat, stirring now and then, until the onion is softened, 5-7 minutes. Stir in the olive paste or olives; add the broccoli and stir to coat well. Taste for salt, season with pepper, and add the lemon zest. Add the reserved broccoli water and simmer gently until the broccoli is very tender, 15-20 minutes.
  • 1 large bunch chard, stems removed, chopped
    1/2 large onion, chopped
    4 cloves garlic, diced
    1/2 c feta
    8 oz. penne pasta, cooked and drained
    olive oil
    butter
    salt and pepper
    grated parmesan

    Cook onion in a small amount of olive oil.  Add a little more oil, chard and garlic.  Cook, stirring, till chard is wilted.  Remove from heat and add feta, pasta and a couple of pats of butter.  Toss and serve with crusty bread.

  • If you love the color pink, this risotto is for you! And if you don't love the color of it, you'll love the flavor!
     
    5.5 to 6.5 cups stock
    3 T butter, or mixture of butter and olive oil
    1/2 c finely diced onion
    1.5 c Arborio rice
    1/2 c dry white wine
    2 T chopped parsley
    2 T chopped basil or 1 T dried
    2-3 medium beets, peeled and grated (about 2 cups)
    2-3 cups beet greens - stems removed, washed & finely chopped
    salt and pepper
    grated zest and juice of 1 lemon
    1/2 c freshly grated parmesan
     
    Have the stock simmering on the stove. Heat the butter in a wide pot, add the onion, and cook over med. heat fo 3 minutes, stirring frequently. Add the rice, stir to coat it well and cook for 1 minute. Add the wine and simmer until it's absorbed, then stir in half the parsely, the basil, and the grated beets. Add 2 cups of the stock, cover and cook at a lively simmer until the stock is absorbed. Begin adding the remaining stock in 1/2 cup increments, stirring contanstly until each addition is absorbed before adding the next. When you have 1 cup left, add the beet greens. Taste for salt, season with pepper, then stir in the lemon zest and juice to taste. Serve dusted with cheese and the remaining parsley.
     
    Serves 4
     
    From Vegetarian Cooking for Everyone

  • Baby spinach dressed in a light raspberry vinagrette and tossed with frest strawberries, almonds and creamy goat cheese.
     
    1/2 shallot, finely chopped
    2+ tablespoons of raspberry vinegar
    1/4 cup E V olive oil
    6 oz baby spinach
    5 +strawberries  thinly sliced
    1/3 cup sliced almonds, toasted
    2 0z goat cheese crumbled.
     
    combine the shallots and vinegar in a small bowl.  Add the oil while continuously whisking, set aside.
    Put spinach, starberries, almonds, and goat cheese in a large bowl and gently toss to combione. add dressing to taste and toss once more .  serve immediately
     
    230 cals   120 mg sodium.  8 gr total carbs  5 gr protein.
    whole foods market recipe  ;)

  • Someone told me kale was good scrambled with eggs.  So this was dinner last night.
    kale, spinich, zuchini, butter, olive oil, sea salt, pepper, eggs, cheese
    On medium high heat saute' kale spinich and zuc in herb butter (I made it from the aragula and organic butter in the food processor),salt/pepper, and a little olive oil.  Add eggs (Trick. mix the egg just as you pour it into the pan. It wil avoid the rubbery problem.) and scramble the whole thing until the eggs are just done.  Remove from the burner and sprinkle on some shredded cheese.

  • This is a great use for the bag of arugula in your share this week!
     
    1/2 lb. arugula (the whole bag in the share)
    1/2 cup walnuts
    1/2 cup freshly grated Parmesan cheese
    1/2 cup extra virgin olive oil
    1/2 teaspoon salt, or to taste
    a couple cloves of garlic
     
    1.  Toast the walnuts in a pan over medium heat until lightly brown.
    2.  In a food processor, combine the arugula, walnuts, Parmesan, salt, and garlic.  Pulse while drizzling the olive oil into the processor.
    3.  Scrape the pesto into a bowl and enjoy as a topping for pasta, a sandwich spread, or any other way you would use basil pesto.
    4.  Optionally, you could add basil or mint to the arugula pesto.