This recipe is adapted from Epicurious (http://www.epicurious.com), which credits author Gil Marks of Olive Trees and Honey, published in November of 2004.
Moroccan Raw Carrot Salad
Serves 5 to 6
Ingredients
1 pound carrots, coarsely chopped or grated (about 4 cups)
¼ cup extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
¼ cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, finely minced
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon sweet paprika
pinch of salt
¼ to ½ teaspoon cayenne (optional)
Directions
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
Monday, January 31, 2011
Wednesday, January 19, 2011
Homemade Pasta with Ricotta and Spinach
I tried this a few nights ago, when I was snowed in and had plenty of time to cook a nice meal. Fresh pasta is so fun to make and tastes delicious, and I was able to get most my ingredients from the Co-op through our online buying club, Four Season Harvest, which is still going strong throughout the winter at many of our sites! (Check it out at http://www.lancasterfarmfresh.com/static/controls/?page=fourseason.)
Homemade Pasta with Ricotta and Spinach
Serves 4 to 5
Pasta Ingredients
flour (about 5 cups)
5 eggs
salt
olive oil
Sauce Ingredients
olive oil
ricotta (about 2 cups)
whole milk
salt, to taste
spinach (5 to 6 handfuls)
Parmesan cheese, grated
Pasta Directions*
Place flour in a pile on clean workspace. Make a well, and crack 5 eggs into the well. Using a butter knife, slowly work eggs into the flour, using you have created a workable dough. You should have plenty of flour leftover to spread over your workspace when you are ready to roll out the dough. Leave the dough under a glass bowl and let rest for 10 minutes. When dough has finished resting, roll onto floured surface until thin enough to see your fingers through the dough. Cut dough into thin strips. You are now ready to cook! Boil a large pot of water, and add pasta, salt, and olive oil. Cook until pasta has reached desired texture. Drain and gently coat with olive oil.
*There is a fabulous video on Video Jug (http://www.videojug.com/) that I followed to make pasta for the first time. Check it out at http://www.videojug.com/film/how-to-make-fresh-pasta.
Sauce Directions
Heat olive oil in a sauce pan over medium-low heat. Add ricotta and mix with milk to thin. Add salt to taste and spinach. Cook until spinach has wilted slightly. Add pasta and cook for a few more minutes until pasta and sauce are well mixed. Serve hot, topped with grated Parmesan cheese.
Homemade Pasta with Ricotta and Spinach
Serves 4 to 5
Pasta Ingredients
flour (about 5 cups)
5 eggs
salt
olive oil
Sauce Ingredients
olive oil
ricotta (about 2 cups)
whole milk
salt, to taste
spinach (5 to 6 handfuls)
Parmesan cheese, grated
Pasta Directions*
Place flour in a pile on clean workspace. Make a well, and crack 5 eggs into the well. Using a butter knife, slowly work eggs into the flour, using you have created a workable dough. You should have plenty of flour leftover to spread over your workspace when you are ready to roll out the dough. Leave the dough under a glass bowl and let rest for 10 minutes. When dough has finished resting, roll onto floured surface until thin enough to see your fingers through the dough. Cut dough into thin strips. You are now ready to cook! Boil a large pot of water, and add pasta, salt, and olive oil. Cook until pasta has reached desired texture. Drain and gently coat with olive oil.
*There is a fabulous video on Video Jug (http://www.videojug.com/) that I followed to make pasta for the first time. Check it out at http://www.videojug.com/film/how-to-make-fresh-pasta.
Sauce Directions
Heat olive oil in a sauce pan over medium-low heat. Add ricotta and mix with milk to thin. Add salt to taste and spinach. Cook until spinach has wilted slightly. Add pasta and cook for a few more minutes until pasta and sauce are well mixed. Serve hot, topped with grated Parmesan cheese.
Friday, January 14, 2011
Indian Spinach with Potatoes
I've been eating lots of spinach and potatoes this week, and this is one of the recipes that I tried. It comes from Winter Harvest Cookbook by Lane Morgan, published in 2010. It's an excellent resource for seasonal cooks and if you haven't checked it out yet—do so! It's definitely one of my new favorites. The author writes of this recipe: "This is quick and good. If you boil the potatoes beforehand, you can have dinner on the table in about 10 minutes." He suggests serving with a carrot curry and a raita for for a "beautiful and nutritious" vegetarian meal.
Indian Spinach with Potatoes
Serves 4 to 6
Ingredients
2 pounds boiled peeled potatoes
1 pound fresh spinach
¼ cup peanut oil or other light oil
1-inch piece fresh ginger, peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon ground cumin
red pepper flakes (optional)
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt, or to taste
Directions
Cut the potatoes into cubes. You should have about 4 cups. Chop spinach coarsely. Heat oil in a large saucepan, add onion, garlic, and fresh ginger, and sauté briefly. Combine mustard seed, cumin, red pepper flakes (if used), turmeric, and chili powder. Add to saucepan, stir well, and cook mixture over gentle heat until onion is soft. Add potatoes and stir gently to coat them with spices. Add spinach in handfuls. Add salt, stir again carefully but thoroughly, cover and cook 3 minutes or so, until spinach is cooked down a bit. Serve at once.
Indian Spinach with Potatoes
Serves 4 to 6
Ingredients
2 pounds boiled peeled potatoes
1 pound fresh spinach
¼ cup peanut oil or other light oil
1-inch piece fresh ginger, peeled and sliced thin
1 teaspoon mustard seed
1 teaspoon ground cumin
red pepper flakes (optional)
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon salt, or to taste
Directions
Cut the potatoes into cubes. You should have about 4 cups. Chop spinach coarsely. Heat oil in a large saucepan, add onion, garlic, and fresh ginger, and sauté briefly. Combine mustard seed, cumin, red pepper flakes (if used), turmeric, and chili powder. Add to saucepan, stir well, and cook mixture over gentle heat until onion is soft. Add potatoes and stir gently to coat them with spices. Add spinach in handfuls. Add salt, stir again carefully but thoroughly, cover and cook 3 minutes or so, until spinach is cooked down a bit. Serve at once.
Monday, January 3, 2011
Happy New Year from Lancaster Farm Fresh Cooperative! (And Winter Chili Recipe)
Happy New Year! Here at Lancaster Farm Fresh, we're looking forward to another great season in 2011. Fulfill your New Year's resolution to eat healthy and nutrient-dense produce in 2011 by purchasing a CSA share! Not only does your purchase support local and small-scale family farms, but you'll also receive 25 weeks of Certified Organic produce, chock-full of nutrients that only Lancaster County soil can supply. 2011 CSA Membership Applications are available on our website, www.lancasterfarmfresh.com. Don't forget to postmark your application and payment for a 2011 CSA share by January 15th in order to qualify for a $30 early sign-up discount!
Now to the recipes! Although we are currently between seasons, be sure to check back for weekly updates for recipes that LFFC farmers and staff are enjoying over the winter, using canned and frozen vegetables from our 2010 CSA shares. Below is a winter chili recipe that I made last night with tomatoes that I canned this summer from LFFC member farm Green Valley Organics. Delicious!
Winter Chili
Serves 3 to 4
Ingredients
3 tablespoons butter
4 cloves garlic, minced
2 to 3 onions, roughly chopped
2 cups chicken or vegetable broth
2 cups chicken or vegetable broth
2 24-ounce cans canned tomatoes
1 can kidney beans, drained
1 can black beans, drained
4 cups frozen corn
4 cups frozen corn
3 tablespoons chili powder
1 tablespoon sweet paprika
1 to 2 teaspoons cayenne pepper
2 tablespoons ground cumin
3 tablespoons brown sugar
salt and pepper to taste
grated cheddar cheese
Directions
1. Melt butter in a large pot over medium heat. Add onions and garlic, stirring until onions are translucent.
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!
2. Turn down heat slightly, and add chili powder, paprika, cayenne pepper, and cumin. Working quickly to avoid burning the spice mixture, add chicken or vegetable broth, canned tomatoes, brown sugar, and salt and pepper to taste. Bring to boil and turn down to a simmer. Simmer for 20 minutes, or until tomatoes begin to break down and chili has a thick consistency.
3. Add beans and corn and allow to heat, taking care not to overcook. Adjust spices as needed. Serve hot, topped with grated cheddar cheese and cornbread on the side. Enjoy!
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