tag:blogger.com,1999:blog-40678312569005958482024-02-20T06:00:42.667-08:00Lancaster Farm Fresh CSA Recipe GroupJamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.comBlogger343125tag:blogger.com,1999:blog-4067831256900595848.post-30606762682284924652013-07-25T14:17:00.000-07:002013-07-25T14:17:26.514-07:00Sautéed Green Beans with Heirloom Tomato Marinara Sauce<br />
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
<ul>
<li><span style="font-family: inherit;">4 cups halved heirloom cherry tomatoes</span></li>
<li><span style="font-family: inherit;">2 tablespoons of virgin olive oil</span></li>
<li><span style="font-family: inherit;">1/2 cup of filtered water</span></li>
<li><span style="font-family: inherit;">4 cloves of garlic, grated on a microplane or minced</span></li>
<li><span style="font-family: inherit;">1 large shallot, chopped</span></li>
<li><span style="font-family: inherit;">2 tablespoons of fresh chopped parsley</span></li>
<li><span style="font-family: inherit;">1 giant handful of fresh basil leaves, ripped</span></li>
<li><span style="font-family: inherit;">sea salt and coarse ground pepper to taste</span></li>
<li><span style="font-family: inherit;">2 cups of fresh green beans, end snipped</span></li>
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<span style="font-family: inherit;">In a large sauté skillet heat the olive oil, garlic and shallots over a low flame. Cook through for about 3-5 minutes. Add in the cherry tomatoes, parsley, sea salt and pepper. Simmer on medium-low for 15 minutes, stirring occasionally. *If you are using this marinara recipe for pasta or another dish, through in the basil, stir and it is ready to be served.</span></div>
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<span style="font-family: inherit;">Once the tomatoes have simmered for a bit, add in the water, fresh basil and green beans. Turn the heat up to medium and sauté for about 5-7 minutes or until the beans are cooked through {cover with a lid if necessary}. Eat ASAP - so yummy and so perfect for a light summer meal.</span></div>
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<span style="font-family: inherit;">{serves 2-4}</span></div>
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<span style="font-family: inherit;">For more information and recipes from Sherrie visit her blog, <b><a href="http://www.withfoodandlove.com/" target="_blank">With Food + Love</a></b></span></div>
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Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com5tag:blogger.com,1999:blog-4067831256900595848.post-27871620922819512712013-07-04T08:41:00.003-07:002013-07-25T14:12:44.952-07:00Roasted or {Grilled} Garlic Scapes with Sea Salt<div class="separator" style="clear: both; text-align: center;">
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<strong style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; line-height: 18.99305534362793px;">Ingredients: </strong></div>
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<li><span data-mce-style="font-size: 13px; line-height: 19px;" style="line-height: 19px;">1 bunch garlic scapes</span></li>
<li>olive or coconut oil</li>
<li>sea salt</li>
</ul>
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Preheat oven to 400 degrees.</div>
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Wash and dry your scapes. Break off the harder ends {as you would like asparagus} and cut into thirds. Drizzle a light amount of oil on the scape and sprinkle it with sea salt. Roast at 400 for about 15 minutes; flip over half way through. The scapes are scrumptious to eat when soft and golden brown.</div>
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To grill, prepare the same way with the oil and sea salt but do not cut them into thirds. Leave whole, toss on the grill and remove when soft and golden brown.</div>
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For more information and recipes from Sherrie visit her blog,<span style="font-size: x-small;"> </span><b><a href="http://www.withfoodandlove.com/" target="_blank">With Food + Love</a></b></div>
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Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-65054132949212557842013-06-23T17:16:00.000-07:002013-06-23T17:17:21.329-07:00Soba Noodle Stir-Fry<div class="separator" style="clear: both; text-align: center;">
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I've made this with a huge array of veggies; it's a great way to use whatever is in the box this week! Sometimes, we make it with chicken, sometimes not. I've also served it over a bed of lettuce; the sauce from the stir fry acts like a salad dressing and the cold lettuce with the warm stir fry creates a pleasant contrast. There are no quantities indicated for the ingredients because it's infinitely flexible--use what you have and however much you want of it. Makes delicious leftovers too! <br />
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Ingredients:<br />
Soba noodles, cooked according to package directions<br />
a mix of vegetables, such as snow peas, radishes, onions, scallions, mushrooms, carrots, bok choy,<br />
broccoli, etc. Leave snow peas whole, julienne other vegetables or dice<br />
garlic or garlic scapes, chopped<br />
chicken breast, cubed (optional)<br />
neutral flavored cooking oil (such as canola)<br />
toasted sesame oil (a little goes a long way) <br />
soy sauce <br />
hoisin sauce<br />
sesame seeds<br />
salad greens (optional)<br />
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Method:<br />
1. In a bowl, mix equal parts hoisin sauce and soy sauce. Whisk to dissolve the hoisin sauce. A stir fry for a family of four usual takes about 2 Tbsp of each. <br />
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2. Heat neutral oil in a large skillet or wok. If using the chicken, cook, unseasoned, in the oil until cooked through. Remove from pan and set aside.<br />
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3. Cook the vegetables in the neutral oil. Add them in reverse order of cooking time (radishes and carrots take longer to cook, snow peas only take a few minutes). The idea is to have all the veggies cooked through at the same time.<br />
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4. About two minutes before the veggies are finished cooking, add the garlic or garlic scapes. Cook until fragrant, about a minute. Add the sesame oil and a generous helping of sesame seeds to coat the vegetables. Add the cooked chicken, if using, and the soba noodles. <br />
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5. Stir in the hoisin and soy sauce mix. Be sure that everything is thoroughly coated by the sauce. If it's not thoroughly coated, add a little more of both sauces.<br />
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6. Serve as it is or over a bed of salad greens.Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-13654219340610217942013-06-23T16:57:00.000-07:002013-06-23T16:57:09.485-07:00Quinoa Potato Salad<div class="separator" style="clear: both; text-align: center;">
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This riff on a potato salad made a wonderful summer meal. Made without mayonnaise, it would easily transport to a potluck and is delicious warm, at room temperature, and cold. It improves with a few days in the fridge as the vinaigrette soaks into the potatoes, making it ideal for leftovers!<br />
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Ingredients:<br />
8 medium yukon gold potatoes, unpeeled, cut in large cubes<br />
1/2 c cooked, unseasoned quinoa<br />
3 garlic scapes, chopped (you can substitute a mix of scallions and garlic when scapes aren't in <br />
season)<br />
1/2 cup peas<br />
2 Tbps chopped fresh mint <br />
white wine vinegar<br />
olive oil<br />
salt and pepper to taste<br />
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Method:<br />
1. Place the potatoes in a pot and cover with water. Boil under tender, approximately 20 minutes. Drain the water.<br />
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2. While the potatoes are boiling, saute the garlic scapes in a generous amount of olive oil in a large saute pan. Add the peas and cook just a moment more until tender. Season generously with salt and pepper. Stir in white wine vinegar to taste to make a warm vinaigrette. Stir in the mint and the quinoa. Stir in the potatoes, coating generously with the quinoa-soaked vinaigrette. <br />
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<br />Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-43176810308365623132013-06-23T16:44:00.000-07:002013-06-23T16:45:37.615-07:00Citrus-Glazed Cornish Game Hens with Maple-Braised Root Vegetables <div class="separator" style="clear: both; text-align: center;">
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I whipped this up for a quick date night one evening. It looks super fancy, but is remarkably easy and only takes about 30 minutes start to finish, including cooking time! <br />
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Ingredients:<br />
2 Cornish Game Hens, spatchcocked<br />
medley of root vegetables (I used beets, radishes, Harukei turnips, and carrots),<br />
cut into similar-sized pieces<br />
handful of microgreens<br />
2 Tbps citrus marmalade<br />
1 Tbsp pure maple syrup<br />
white wine vinegar <br />
olive oil for cooking<br />
salt and pepper to taste<br />
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Method:<br />
1. Generously salt and pepper the hens top and bottom. Preheat the oven to 400. In a large skillet, heat a small amount of olive oil. Sear the hens, skin side down, until browned. Turn them over and sear the underside. Glaze the hens with the marmalade and place them in the oven to finish cooking. Hens are fully cooked when the thighs register 165F. When finished, remove from the oven, baste with the pan juices, and allow to rest about 10 minutes.<br />
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2. While the hens are cooking, place the root vegetables in a small sauce pan and barely cover with olive oil. Gently poach the vegetables over medium heat until tender. Season with salt and pepper to taste and stir in maple syrup. Cook a minute more to combine the syrup with the oil. When serving, scoop veggies out with a slotted spoon; they will be coated in just enough oil/maple glaze. <br />
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3. Make a vinaigrette with the white wine vinegar, a bit of the marmalade, and olive oil. Salt and pepper the microgreens. Dress with the vinaigrette.<br />
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4. To plate, place the root veggies in the middle of the plate, top with the hen (you can remove the legs to make it look better and plate them separately) and top with the microgreen salad. Enjoy! Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-78149411295772221412013-02-11T13:30:00.000-08:002013-02-11T13:30:25.808-08:00Crispy Purple Potatoes with Fresh Oregano + Crumbled Egg<br />
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Ingredients:<br />
6-8 small purple potatoes, thinly sliced [measures out to about 4 cups]<br />
2 shallots, thinly sliced<br />
1 farm fresh hard boiled egg, chopped<br />
2 tablespoons extra virgin olive oil [or other preferred vegetable oil]<br />
2 tablespoons red wine vinegar<br />
fresh oregano, about 1 tablespoon chopped<br />
pinch of crushed red pepper flakes, optional<br />
sea salt<br />
course ground pepper<br />
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Scrub your potatoes well, slice them thinly with an extra sharp knife or mandolin slicer. Place them in a bowl of cold water for about 30 minutes. The water will draw out some of the potato's starch and they'll cook up crispier. In a large saute pan heat the olive oil over medium-low. Spread the potatoes as evenly as you can and cook until browned on one side. Now add the vinegar, shallots, crushed red pepper flakes, sea salt and pepper. Flip the potatoes over to crisp the other side.<br />
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After both sides are crispy brown and the potatoes are heated through top them with the fresh oregano and chopped egg. The warm crispy potatoes are the perfect compliment to the cold chopped egg. Try topping this dish with a fresh hunk of goat cheese [not pictured] it's unbelievably delicious! And, if you're into a vegan option, just eliminate the egg altogether. Friends, if you can't find purple potatoes in a store or farmers' market near you, get creative and keep it nutrient packed, try sweet potatoes instead!<br />
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<a href="http://www.livingsimplyglutenfree.com/" target="_blank">LIVING SIMPLY GLUTEN FREE</a></div>
Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-91746237716446226952012-11-24T18:37:00.001-08:002012-11-24T18:37:39.565-08:00Beet, Carrot, and Apple Slaw<div class="separator" style="clear: both; text-align: center;">
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A delicious, light taste of warmer weather with seasonal fruits and vegetables. Serve it plain or over greens.<br />
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Ingredients:<br />
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1 golden or chiogga beet (red beets will die the whole slaw red); peeled and julienned<br />
1 large carrot, peeled and julienned<br />
1/2 apple (such as gala), julienned<br />
juice of 1 lemon<br />
2 Tbsp white wine vinegar <br />
1/4 cup sugar<br />
salt and pepper to taste<br />
spinach or similar green, washed and torn into pieces (optional)<br />
1/4 cup extra virgin olive oil (optional)<br />
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Method:<br />
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1. Combine lemon juice, vinegar, sugar, salt and pepper in a non reactive bowl. Whisk to dissolve sugar. <br />
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2. Add julienned vegetables to dressing and allow to sit at room temperature (the longer they marinate, the tastier, but they absorb plenty of flavor in 20 minutes or so).<br />
<br />
3. Serve as is, or, if you prefer as a salad, drain and reserve the extra dressing. Slowly whisk in olive oil to form an emulsified vinaigrette. Season greens with salt and pepper and dress in the dressing. Serve topped with slaw. <br />
Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-37713902538802807132012-11-24T13:39:00.001-08:002013-02-11T13:32:34.974-08:00Butternut Squash Sweet Potato & Leek Hash<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.livingsimplyglutenfree.com/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5AvKlmFwgyRqgpTEpcWp7HXtbIz6LlJEcdja4SAd-ZCW_m98DchyphenhyphenlWUEAJTH_UxqdPAJbdElVLNXQwnY94-FrVpHeYuInvdZM-qHdpCBYjaYS1D2uuL81OAhDd9TLrCFvgZUp5Iy7a8eH/s640/HashFont2.jpg" width="576" /></a></div>
<br />
Ingredients:<br />
1/2 large butternut squash [or one small]<br />
1 medium sweet potato<br />
1 medium leek<br />
2-3 tablespoons of preferred vegetable oil [I used rice bran]<br />
1/4 garlic granules<br />
sea salt<br />
coarse ground pepper<br />
2 eggs [optional]<br />
<br />
Peel, halve and scoop out the seeds from the butternut squash. Peel and halve the sweet potato. By using a medium thick cheese grater, grate them them onto a tea towel or other absorbent material to soak up the extra moisture they'll release. Sprinkle with a touch of salt and set aside for about 15 minutes.<br />
<br />
Cut the bottom and top off the leek. Peel the outer layer or two off the leek and slice into thin medallions. In a medium sized pan [I used my cast iron skillet] heat your oil over low to medium heat. Cook them while stirring occasionally until they start to become translucent.<br />
<br />
Once the squash and sweet potatoes are done resting, toss them in with the leeks. Add a bit more salt, pepper and garlic granules. Mix together well, add in another dash of oil if necessary and cook on low for about 7-10 minutes. Allow the mixture to brown on the bottom. Stir or flip to brown the other side. Repeat until you've found your desired texture.<br />
<br />
Once the hash is just about done and you're feeling in the mood for it, crack two eggs over top and cover with a lid. Remove from heat and do not lift cover, the eggs will cook themselves in about 5 minutes.<br />
<br />
<a href="http://www.livingsimplyglutenfree.com/">LIVING SIMPLY GLUTEN FREE</a>Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-54076159691129663872012-11-21T07:14:00.001-08:002012-11-21T07:15:23.646-08:00Cheesy pasta bake with winter squash, prosciutto, and brussels sprouts leaves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNkfENlwwvSwOu8msw9E3cq9SJBC7HPZ3TBoainToWAr6gjOfv89AGZhvVANAasjN92_Uhl68Y5RcQokxtiHRRm5-shix1jtQ8w1FF1R7wY2NKhqEj2dys89TeNK23INU2CgTUKQ2TJQk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNkfENlwwvSwOu8msw9E3cq9SJBC7HPZ3TBoainToWAr6gjOfv89AGZhvVANAasjN92_Uhl68Y5RcQokxtiHRRm5-shix1jtQ8w1FF1R7wY2NKhqEj2dys89TeNK23INU2CgTUKQ2TJQk/s320/photo.JPG" width="240" /></a></div>
A great way to disguise winter squash for those, like my husband, who think they don't like it!<br />
<br />
<br />
Serves 4<br />
<br />
Ingredients:<br />
<br />
1/2 lb pasta (I used whole wheat penne; the ridges were good for grabbing the sticky sauce)<br />
2 small winter squash (such as acorn) or one larger winter squash (such as butternut)<br />
1 block gruyere cheese, grated<br />
1/2 container of marscapone cheese<br />
parmesan cheese to taste, grated<br />
1/2 cup milk<br />
1/8 lb prosciutto, thinly sliced at the deli and then cut into ribbons<br />
salt and pepper to taste<br />
brussels sprouts leaves to garnish (peel them off the outside of the sprouts--you could also use frozen peas and add them at the last minute)<br />
nutmeg to taste<br />
pinch of brown sugar (optional, depending on sweetness of squash)<br />
Olive oil for roasting squash<br />
<br />
Method:<br />
<br />
1. Preheat oven to 350. Cut squash in half (through the equator for round squash, lengthwise for oblong). Scoop out seeds and pulp. Place on a baking sheet. Sprinkle with olive oil, salt, and pepper, and roast until squash is completely softened (time will vary depending on variety of squash). Alllow squash to cool and then scoop it out of the peel. This step can be done in advance.<br />
<br />
2. Boil a large pot of water. Add a healthy handful of salt and cook pasta until just al dente (a minute or so under package directions). Drain.<br />
<br />
3. While pasta is cooking, place squash and marscapone in a food processor and whip until fluffy and thoroughly combined. Season to taste with salt, pepper, and nutmeg (it should be very seasoned, since the pasta will dilute the flavors). <br />
<br />
4. Add pasta back to cooking pot. Stir in squash mixture, grated gruyere and parmesan, and a little milk as needed to form a sauce. Taste for seasoning and adjust.<br />
<br />
5. Put pasta in an ovenproof dish and bake at 350 until cheese is melted and bubbly (about 30 minutes).<br />
<br />
6. While pasta is baking, heat a little olive oil in a skillet to almost smoking. Add prosciutto and crisp. Set on paper towels to drain. Add the brussels sprouts leaves to the prosciutto fat and cook until almost crisp. Just before serving stir in garnishes and enjoy! Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-57238676256868444482012-11-21T07:02:00.001-08:002012-11-21T07:02:04.487-08:00Braised Chicken Thighs with Winter Vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3QQegyb6oXtA-W60jABa5jzieV6jSU6ca42IBZ-OXRB09jtJd-hN_AFiJbbeO3vsIGmwy9AWqcFG53cscFmD_vFCLd3ETPBzOStjNJP75cr-0BnjbJisj4KbHkmmfob2irXF-tzB1HEa/s1600/crispy-braised-chicken-thighs-with-black-bean-tapenade_456X342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3QQegyb6oXtA-W60jABa5jzieV6jSU6ca42IBZ-OXRB09jtJd-hN_AFiJbbeO3vsIGmwy9AWqcFG53cscFmD_vFCLd3ETPBzOStjNJP75cr-0BnjbJisj4KbHkmmfob2irXF-tzB1HEa/s320/crispy-braised-chicken-thighs-with-black-bean-tapenade_456X342.jpg" width="320" /></a></div>
This dish tastes like chicken pot pie, but, without the gravy or the pie crust, it's less work and less fat. A great way to use miscellaneous root vegetables (you could substitute beets, potatoes, sweet potatoes, or rutabagas in for the carrots and turnips).<br />
<br />
Serves 4 with leftovers to spare<br />
<br />
Ingredients:<br />
8 bone in, skin on chicken thighs<br />
2 leeks, white and light green parts only, washed well and chopped<br />
6 small turnips (I used Harukei), washed, trimmed, and cut into quarters<br />
4 carrots, washed, trimmed, and cut into big chunks (slightly smaller than turnips)<br />
1/2 cup frozen peas <br />
1 clove garlic<br />
2 sprigs thyme and 1 sprig rosemary, tied together in a bundle with kitchen twine<br />
4 cups chicken stock<br />
1/2 cup white wine or dry vermouth <br />
salt and pepper to taste<br />
olive oil for sauteing<br />
<br />
Method:<br />
<br />
Preheat oven to 300.<br />
<br />
1. Salt and pepper the chicken generously on both sides. Heat a small amount of oil in a large, ovenproof pot (like a dutch oven). Brown the chicken, skin side down and then skin side up until it is browned all over (about 4 minutes each side). Do this in batches, if necessary, to avoid overcrowding the pan. Remove it from the pan and set aside.<br />
<br />
2. Drain off all but about 1/4 inch of the fat from the pan. Add the leeks and saute until softened. Deglaze the pan with the wine, scraping any browned bits off the bottom. Cook until the wine is almost evaporated.<br />
<br />
3. Add the carrots, turnips, and herbs. Replace the chicken thighs in the pan, skin side up, in a single layer on top of the vegetables. Add chicken stock, about halfway up the sides of the thighs. Bring to a boil, cover, and place in the oven. <br />
<br />
4. Cook until chicken is falling apart and vegetables are completely soft (approximately 40-60 minutes). Remove from the oven. Stir in the peas and cover the pot again to allow the residual heat to cook the peas. Enjoy! <br />
<br />
<br />Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-14927371909341661572012-11-15T13:00:00.001-08:002012-11-15T13:00:37.400-08:00Mirin-braised Cabbage and Roasted Sunchokes<!--[if gte mso 9]><xml>
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Today's tasty recipes were submitted by CSA member Julia. <b> </b></div>
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<br /></div>
<h4 class="MsoNormal">
<span style="font-size: large;"><b>Mirin-braised Cabbage </b></span></h4>
<div class="MsoNormal">
Ingredients:</div>
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-half head of green cabbage</div>
<div class="MsoNormal">
-1 small onion, peeled and sliced</div>
<div class="MsoNormal">
-2 cloves garlic, peeled and thinly sliced</div>
<div class="MsoNormal">
-olive oil </div>
<div class="MsoNormal">
-1/2-1 tbsp mirin </div>
<div class="MsoNormal">
-salt/pepper</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
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1. Heat a few swirls of oil in a large skillet</div>
<div class="MsoNormal">
2. Saute onion for a few minutes, then add garlic.
Let cook slightly, then add cabbage--stir, season with salt and pepper,
and cover</div>
<div class="MsoNormal">
3. Let cook covered over medium-low heat for about 5
minutes.</div>
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4. Add mirin, stir, and continue to cook covered for
another 10-15 minutes or until tender to your liking. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
*Note: you can also combine other greens with this recipe.
I added some chopped mustard greens midway through the cooking process.</div>
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<br /></div>
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<h4 class="MsoNormal">
<span style="font-size: large;"><b>Roasted Sunchokes/Jerusalem Artichockes</b></span></h4>
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adapted from: <a href="http://www.thekitchn.com/try-this-roasted-sunchokes-105348">http://www.thekitchn.com/try-this-roasted-sunchokes-105348</a></div>
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<br /></div>
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Ingredients:</div>
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-1/2 pound of small sunchokes, sliced about 1/4-1/2 inch
thick (no need to peel!)</div>
<div class="MsoNormal">
-olive oil</div>
<div class="MsoNormal">
-salt/pepper</div>
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-2 cloves garlic, whole</div>
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<br /></div>
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Directions:</div>
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1. Preheat oven to 400 degrees</div>
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2. Lay sliced sunchokes and garlic cloves on parchment
paper-lined baking sheet</div>
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3. Drizzle with olive oil, salt pepper</div>
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4. Roast for 15-20 minutes, flipping halfway through.</div>
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5. Squeeze out roasted garlic and toss </div>
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<br /></div>
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*Note: you can combine with other roasted veggies, e.g.
cauliflower, brussels sprouts (though these veggies will require more time)</div>
<br /><br />
Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-23030890296339228942012-10-25T07:15:00.000-07:002012-11-24T13:40:32.336-08:00Marinated Chioggia Beet Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePKExzdlNWySLwQBsNmvEJqRuYLHBj8B11by3Rl8R3jcMR8etF8eCKFaAbDktWnAC_Tbbtmiewg3gHInRLA4ie77DOYBW8ecwWNo4OUz_OvaN6IYz4Nsf9GPPBZrV54xRpepL5RBuZvxV/s1600/Marinated+Chioggia+Beets.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjePKExzdlNWySLwQBsNmvEJqRuYLHBj8B11by3Rl8R3jcMR8etF8eCKFaAbDktWnAC_Tbbtmiewg3gHInRLA4ie77DOYBW8ecwWNo4OUz_OvaN6IYz4Nsf9GPPBZrV54xRpepL5RBuZvxV/s640/Marinated+Chioggia+Beets.JPG" width="640" /></a></div>
Ingredients:<br />
3 medium sized Chioggia beets<br />
1 tablespoon extra virgin olive oil<br />
2 tablespoons fresh lemon juice<br />
1/2 cup rice vinegar<br />
1 tablespoon fresh chives or scallions, chopped<br />
1/4 teaspoon kosher salt<br />
coarse ground pepper to taste<br />
<br />
Clean and trim the roots and greens off the beets. I used a mandolin to slice them on the thinnest setting, but if you don't have a mandolin you can slice them thinly by hand. Take your time doing this, both methods may be both tricky and dangerous.<br />
<br />
In a small mixing bowl whisk together the olive oil, lemon juice, rice vinegar, chives, salt and pepper.<br />
<br />
In a shallow dish pour the vinegar mixture over the beets, coat each beet well and let sit for one hour. After the hour is up, flip the beets around so each side is marinated. The beets will be ready to eat after two hours. You can let the beets sit and marinate as long as you'd like, however after two hours the red and white brilliant stripes will start to bleed together.<br />
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<a href="http://www.livingsimplyglutenfree.com/">LIVING SIMPLY GLUTEN FREE</a>Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-6679062448677314652012-10-20T16:51:00.000-07:002012-10-20T16:51:36.562-07:00Aloo gobi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIEyUaac28rLWusmrJ7m3MWVwyh585Y3x2q0ihWerGeJd9336jagY_jKNVfC0QDnLnCJ0psC5WyDQfxzk65_W5GC-So05U8djm2tgP9EpeHjDLnRYIZv_3fqRMbXrhtbNCjpf5xbeh8w5/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipIEyUaac28rLWusmrJ7m3MWVwyh585Y3x2q0ihWerGeJd9336jagY_jKNVfC0QDnLnCJ0psC5WyDQfxzk65_W5GC-So05U8djm2tgP9EpeHjDLnRYIZv_3fqRMbXrhtbNCjpf5xbeh8w5/s320/photo%25281%2529.JPG" width="240" /></a></div>
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<br />
No one in my family thought they liked cauliflower, but we all loved it in this dish. Hearty and delicious, this curry tastes like comfort food, but it's virtually fat free! It's also very inexpensive and makes plenty for a family of four with leftovers.<br />
<br />
<u><br /></u>
<u>Ingredients:</u><br />
<br />
-4-5 yukon gold potatoes, diced into 1/2 inch cubes<br />
-1 head cauliflower, cored and sliced into florets<br />
-1 onion, diced<br />
-1 small can diced tomatoes<br />
-1 jalepeno, or other hot pepper, cut in half and seeded<br />
-3 cloves garlic, finely diced<br />
-1 1/2 inch piece of ginger, finely diced or grated<br />
-1/2 bunch cilantro, finely chopped, divided<br />
-1 tsp cumin seeds<br />
-1 tsp turmeric<br />
-2 tsps garam masala<br />
-1 cup frozen peas (optional, but yummy and adds protein!)<br />
-salt to taste<br />
-1 Tbsp vegetable or canola oil<br />
-Naan or pita for serving<br />
<br />
<br />
<u>Method:</u><br />
<br />
1. Heat the oil in a large dutch. Add the onions, jalepeno, and cumin seeds and cook over medium heat, stirring occasionally, until onions are translucent (not browned).<br />
<br />
2. Add the turmeric and garam masala and stir frequently until spices are thoroughly integrated.<br />
<br />
3. Add the ginger, garlic, and about 2/3 of the cilantro. Stir frequently to prevent the garlic from burning. Cook for about 2 minutes.<br />
<br />
4. Add the can of tomatoes with their liquid and stir to combine. Add the cauliflower and potatoes and stir well to fully coat the vegetables in the curry. Salt to taste.<br />
<br />
5. Add about half a tomato can of water (you may need to add more as you go; you want just enough so that the dish doesn't look dry; not so much it looks like a soup). Cover and simmer, stirring occasionally, until potatoes and cauliflower are tender, about 30 minutes.<br />
<br />
6. Curry can stand at room temperature for several hours. Just before serving, remove the jalepeno, reheat and stir in the frozen peas. Allow them to cook for just a minute or two. Stir in the remaining cilantro and serve with warm naan or pita.<br />
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Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-30058561320883337502012-10-19T06:00:00.000-07:002012-10-25T08:34:19.493-07:00Grilled Sweet Potato and Napa Cabbage SaladRecipe adapted from <a href="http://betsylife.com/2012/08/21/salad-week-grilled-sweet-potato-cabbage/">betsylife.com</a> and Cooking Light<br />
<br />
<img class="cboxPhoto" height="320" src="http://betsylife.com/wp-content/uploads/2012/08/sweet-potato-salad-3.jpg" style="float: none;" width="234" /><br />
<h2>
<b><span style="font-size: large;"><span style="font-weight: normal;">Ingredients</span></span></b></h2>
-3 medium sweet potatoes (2 pounds)<br />
-5 tablespoons extra virgin olive oil, divided<br />
-3/4 teaspoon sea salt, divided<br />
-1/2 teaspoon black pepper, divided<br />
-1/4 cup fresh lime juice<br />
-2 tablespoons warm water<br />
-2 teaspoons honey<br />
-1 jalapeño pepper, seeded and minced<br />
-3 cups shredded cabbage<br />
-1 cup sliced red onion<br />
-1/3 cup pumpkin seeds, toasted<br />
-1/4 cup chopped green onions<br />
-1/4 cup chopped fresh cilantro<br />
<br />
<h2>
<span style="font-size: large;"><span style="font-weight: normal;">Directions </span></span></h2>
-Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.<br />
Peel potatoes, and cut lengthwise into 1/2-inch-thick slices.
Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon
black pepper; toss.<br />
-Place potatoes on grill rack over unheated side; close lid. Cook
12 minutes on each side or until tender. Move potatoes to heated side;
grill 2 minutes on each side or until charred.<br />
-Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black
pepper, juice, and next 4 ingredients (through jalapeño) in a large
bowl. Slice potato slices into strips. Add potatoes, cabbage, and
remaining ingredients to bowl; toss.Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-559129660881284672012-10-18T09:15:00.002-07:002012-10-18T09:15:28.551-07:00Oktoberfest Lager Stew with Sausage, Potatoes, Caramelized Onions and Golden Cabbage Recipe courtesy of <a href="http://thecozyapron.com/oktoberfest-stew-and-shiny-happy-people/">The Cozy Apron</a><br />
<h2>
<img alt="Post image for Oktoberfest Stew And Shiny, Happy People" class="post_image alignnone" height="266" src="http://thecozyapron.com/wp-content/uploads/2012/10/oktober-fest-stew_10-7-12_1_ca.jpg" width="400" /></h2>
<h2>
<span style="font-size: large;">Ingredients</span></h2>
-1 tablespoon extra virgin olive oil<br />
-1 (14 ounce) package grass-fed beef smoked sausage, cut into bite-size slices<br />
-1 ½ onion, sliced into thin semi-circles<br />
-½ head small cabbage, halved again, cored and thinly sliced<br />
-½ teaspoon freshly ground black pepper<br />
-¼ teaspoon ground caraway seeds<br />
-Pinch sea salt<br />
-2 cloves garlic, finely chopped<br />
-1 cup German-style lager beer (Oktoberfest variety)<br />
-2 russet potatoes, peeled and cubed to bite-size pieces<br />
-2 ½ cups hot chicken stock<br />
-1 ½ tablespoons apple cider vinegar<br />
-1 tablespoon flat-leaf parsley, chopped<br />
<h2>
<span style="font-size: large;">Directions</span></h2>
-Place a medium-large pot over medium-high heat, and add the olive
oil; once the oil is hot, add in the sliced beef smoked sausage, and
allow the slices to caramelize and brown in the oil, for about 4-5
minutes<br />
-Once the sausage is browned, add in the sliced onions, stir,
and allow the onions to caramelize with the sausage for another few
minutes, until golden-brown and softened<br />
-Once onions are caramelized,
add in the sliced cabbage, stir to combine, and allow the cabbage to
soften and take on the flavors of the sausage and onions for few
minutes<br />
-Once the cabbage is softened and golden, add in the black
pepper, ground caraway seeds and the pinch of salt, and stir to combine;
next, stir in the garlic, and once it becomes aromatic, add in the cup
of lager, and stir the mixture to combine; allow the beer to slightly
reduce for about 3 minutes or so -Next, add in the cubed potatoes and
the hot chicken stock, stir, and allow the mixture to come to the boil;
once it comes to the boil, place a lid on (slightly askew to allow just a
little steam to escape), and reduce the heat to low to gently simmer
the stew for about 40 minutes; after the 40 minutes, turn the heat off,
and finish the stew by stirring in the apple cider vinegar and the
chopped parsley (add more salt if necessary, too).<br />
-Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-74656557026924194692012-10-11T12:34:00.001-07:002012-10-11T12:34:52.934-07:00Penne with Curly Endive, Tomato, and BeanThis delicious recipe was sent to us from a CSA shareholder, Julie.<br />
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Go get this:<br />
-1/2 head curly endive<br />
-2 cloves garlic<br />
-1 large tomato or 2 plum (also use 1 can diced tomato)<br />
-half pound dry pasta (I used penne rigate)<br />
-1 can cannelini beans (can start with dry beans if you have those on hand and
more time)<br />
-olive oil<br />
-fresh herbs (I used basil and oregano)<br />
-salt + pepper to taste<br />
*ingredients easily scaled up, this made 3-4 servings<br />
<br />
Now do this:<br />
-Thinly slice and saute garlic in olive oil in medium pot over low
heat. Do not brown.<br />
-Wash and roughly chop endive. Add to pot, stir, cover, and cook
for ~5 minutes.<br />
-Add tomato, cook a few minutes, then add herbs, beans, salt/pepper to
taste. Cook another 5 minutes uncovered.<br />
-Boil pasta while veggies are cooking.<br />
-Drain pasta (but not entirely, pasta water will thicken
"sauce") and toss with other ingredients.<br />
-Serve with fresh grated romano.</div>
Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-26365711707114262892012-10-04T07:45:00.001-07:002012-10-04T07:45:32.041-07:00Cheezy Loaded Broccoli Potato SoupRecipe from the <a href="http://kblog.lunchboxbunch.com/2012/10/cheezy-loaded-potato-broccoli-soup.html" target="_blank">Healthy Happy Life</a><br />
<br />
<img border="0" height="266" src="https://lh4.googleusercontent.com/-XuJ5aBkFeao/UGubUsMuC0I/AAAAAAAAoZ8/isOct6wpCd0/s400/loaded-potato-soup%252022.jpg" width="400" /> <b><span style="font-size: large;"> </span></b><br />
<b><span style="font-size: large;">Ingredients</span></b><br />
<br />
-2 large russet potatoes, peeled/roughly chopped<br />
-4-5 cups broccoli (mostly florets)<br />
-1 cup almond or soy milk unsweetened/plain<br />
-1 cup+ vegetable broth<br />
-1 tsp sea salt (or to taste)<br />
-1/2 cup+ nutritional yeast (a must for the 'cheezy' flavor)<br />
-fresh black pepper to taste<br />
<br />
<i>toppings:</i><br />
-1 red onion, chopped<br />
-1 small tomato, diced<br />
<br />
<i>-Optional ingredients</i><br />
<i>Soup base flavor enhancers - add to taste:</i><br />
-for spicy accents: add cayenne or chipotle powder<br />
-for smoky accents: add a few splashes of liquid smoke<br />
-for boosting savory saltiness: add splashes of tamari<br />
-for brightening up: a few spoonfuls of apple cider vinegar<br />
-for richness: olive oil, vegan mayo, vegan sour cream, Earth Balance or vegan creamer<br />
<br />
<i>More toppings:</i><br />vegan cheese (Daiya brand used), vegan sour cream, fresh chives, sauteed mushrooms, tempeh bacon bits
<br />
<br />
<h4>
<span style="font-size: large;">Directions</span></h4>
- Boil a large pot of water + a few pinches of salt. enough water to cover the potatoes and broccoli.<br />
-Prep your veggies. Toss your potato into the boiling water. Cover.<br />
-After about 5 minutes, add in the broccoli and continue boiling until veggies are tender. Remove from heat. Drain water.<br />
-Saute the chopped onion until it caramelizes - add some salt and
pepper and optional spices to enhance the flavor. Toss in the tomato.
Add the Daiya cheese over top to melt. Turn off heat. <i>(Saute in oil if desired - I just used a splash of water to keep oil free.)</i><br />
-Add the potato, broccoli, non-dairy milk, veggie broth and
nutritional yeast to a blender, like a Vitamix. (Immersion blenders also
work.) Blend from low to high until smooth. <i>Blend with extreme caution since contents will be quite hot.</i><br />
-Add a few scoops of sauteed onion to the blender and blend. Do a
taste test and add in the spices, optional flavor enhancers and salt to
taste. Add in more liquid for a creamier or thinner texture.<br />
-You can serve warm from the blender or simmer in a pot on the stove
until ready to serve. To serve, add tomato, onions, melted vegan cheese,
tempeh bacon bits and whatever else you'd like to "load" your soup
with. Serve with some crusty bread or sprouted grain toast. <i>Vegenaise </i>on toast is a nice accent too. Store covered in the fridge and eat within a few days.<br />
Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-19183723330429281262012-09-25T13:31:00.002-07:002012-09-26T06:59:41.580-07:00Chicken and Pasta with Cilantro Pesto<div class="h-4 strong" id="zlrecipe-ingredients">
<b><span style="font-weight: normal;"><span style="font-size: large;"> Recipe courtesy of <a href="http://www.tasteandtellblog.com/chicken-pasta-cilantro-pesto-recipe/" target="_blank">TasteandTell blog</a></span></span></b></div>
<h4 class="h-4 strong" id="zlrecipe-ingredients">
<b><span style="font-weight: normal;"><span style="font-size: large;"> <img alt="Chicken and Pasta with Cilantro Pesto | www.tasteandtellblog.com" class="aligncenter size-full wp-image-5734" height="266" src="http://www.tasteandtellblog.com/wp-content/uploads/2012/09/Chicken-Pasta-Cilantro-Pesto-recipe-taste-and-tell-2.jpg" title="Chicken and Pasta with Cilantro Pesto | www.tasteandtellblog.com" width="400" /></span></span></b></h4>
<h4 class="h-4 strong" id="zlrecipe-ingredients">
<b><span style="font-weight: normal;"><span style="font-size: large;">Ingredients</span></span></b></h4>
<div class="h-4 strong" id="zlrecipe-ingredients">
<b>Pesto </b></div>
-2 tablespoons extra virgin olive oil
<br />
-1 tablespoon lemon juice
<br />
-1/4 cup grated Parmesan cheese
<br />
-2 cloves garlic
<br />
-1 cup packed fresh cilantro
<br />
-1/4 cup chicken broth
<br />
<b>Pasta</b><br />
<b>- </b>12 oz boneless, skinless chicken breast<br />
-1 tablespoon extra virgin olive oil<br />
- 8 oz fresh mushrooms, sliced
<br />
- 1 medium onion, chopped
<br />
- 8 oz cooked pasta<br />
<br />
<h4 class="h-4 strong" id="zlrecipe-instructions">
<b><span style="font-weight: normal;"><span style="font-size: large;">Directions </span></span></b></h4>
-Make
the pesto: Put all of the pesto ingredients into a food processor and
process until smooth. If needed, add more chicken broth - but not too
much. You want it to be a paste.
<br />
-Cut chicken
into bite-sized pieces. Heat the oil in a large skillet over medium
heat. Add the chicken, mushrooms and onion and cook until the chicken
is cooked through and no longer pink. Add the pasta to the chicken
mixture, then stir in the pesto.Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com1tag:blogger.com,1999:blog-4067831256900595848.post-72787585001399527472012-09-25T13:18:00.003-07:002012-09-25T13:25:58.014-07:00Penne with Butternut Squash & Kale Recipe Courtesy of <a href="http://rikkisnyder.com/blog/13555336/butternutsquashpasta">Rikki Snyder Photography</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxjYCjUsidynbKlB05M2FwI3VzuOkHL1JVbUIk7b__qlRZTZ8axoLy-MItzdmLUZfOT5Ag3OGQwomM6C-MKikRQturIkPTmc4ynH6fINbOo3FP6Qem5uXx1TYrpKFAd5mF0D9ZC8E_mVJ/s1600/lll.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxjYCjUsidynbKlB05M2FwI3VzuOkHL1JVbUIk7b__qlRZTZ8axoLy-MItzdmLUZfOT5Ag3OGQwomM6C-MKikRQturIkPTmc4ynH6fINbOo3FP6Qem5uXx1TYrpKFAd5mF0D9ZC8E_mVJ/s320/lll.png" width="230" /></a></div>
<b> </b><br />
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<br />
<br />
<br />
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<br />
<b>Roasted Butternut Squash</b><br />
-1 extra-large butternut squash, cut into 1-inch cubes<br />
-2 tbsp. olive oil<br />
-sea salt & pepper to taste<br />
<br />
Preheat
oven to 400 degrees. Divide squash onto 2 rimmed baking sheets; drizzle
each sheet with 1 tablespoon of olive oil, sprinkle with salt and
pepper and toss to coat. Bake for 45-50 minutes or until tender.<br />
<br />
<b>Caramelized Onions</b><br />
-2 tbsp. olive oil<b><br /></b>-3 large onions, thinly sliced<br />
-sea salt & pepper to taste<br />
<br />
Heat
oil in a large skillet over low heat. Add onions and a pinch of salt.
Cook until completely caramelized, stirring occasionally at first and
more often as onions begin to brown. Depending on your stove, this could
take anywhere from 30 minutes to over an hour. Season with freshly
ground pepper.<br />
<br />
<b>Penne with Butternut Squash & Kale</b><br />
<b>- </b>1 tbsp. olive oil<br />
-1 clove garlic, minced<br />
-1 bunch kale, stem removed and torn into bite-sized pieces<br />
-1/3 c. white wine<br />
-8 oz. whole-wheat penne, cooked according to package (but really, any kind of pasta you want to use is fine)<br />
-1/2 roasted butternut squash<br />
-1/2 caramelized onions<br />
-sea salt & pepper to taste<br />
-shaved Parmesan or Pecorino cheese (to taste--I'm a big fan of cheese, so I used about an ounce on my serving)<br />
<br />
Heat
oil in large skillet. Add garlic and cook 30 seconds. Add kale and
saute 1 minute, then add wine to skillet. Continue to cook until kale
has wilted, about 2-3 minutes. Stir in penne, squash, and onions; cook
until heated through, about 2-3 minutes more. Season with salt and
pepper and serve with shaved cheese.Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-14497310333774718902012-09-20T06:11:00.001-07:002012-09-20T06:11:35.290-07:00Fennel, Arugula, and Radicchio Salad with Shaved Pecorino<b>Recipe Courtesy of <a href="http://www.kcet.org/socal/food/the-public-kitchen/weekend-recipe-fennel-arugula-radicchio-salad-for-a-picnic.html">KCET.org</a></b><br />
<b><br /></b>
<img alt="" class="" height="266" src="http://www.kcet.org/socal/food/assets/images/fennelpost.jpg" width="400" />
<br />
<br />
<br />
<h4>
<span style="font-size: large;">Ingredients</span></h4>
-2 medium fennel bulbs, trimmed<br />
-1 small head radicchio, leaves separated and torn into 2-inch pieces<br />
-12 small radishes, thinly sliced<br />
-1/4 cup extra virgin olive oil<br />
-2 tbsps white wine vinegar<br />
-1 shallot, minced<br />
-1 garlic clove, minced<br />
-Sea Salt and pepper<br />
-3-ounce piece of pecorino cheese, shaved into thin slices<br />
-1 bunch baby radishes with leaves, for garnish<br />
<h4>
<span style="font-size: large;">Directions </span></h4>
-With a sharp knife or mandoline, shave the fennel into paper-thin
slices. Place in a large bowl with the radicchio, arugula and radishes.<br />
-In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper. <br />
-Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-46380783842142647322012-09-19T07:19:00.002-07:002012-09-19T07:19:15.972-07:00Michael Anthony’s Fork-Crushed Purple Majesty PotatoesAdapted from New York Magazine by <a href="http://smittenkitchen.com/blog/2008/04/fork-crushed-purple-potatoes/" target="_blank">SmittenKitchen</a><br />
<br />
<img alt="fork-crushed purple potatoes" height="266" src="http://farm4.static.flickr.com/3019/2399246553_facc7df6b0.jpg" width="400" /><br />
<h4>
<span style="font-size: large;">Ingredients </span></h4>
-1 pound Purple Majesty or other purple potatoes, washed<br />
-4 small shallots, minced<br />
-2 tablespoons fresh-squeezed lemon juice<br />
-6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)<br />
-Fleur de sel to taste<br />
-White pepper to taste<br />
-2 tablespoons parsley, chopped<br />
<h4>
<span style="font-size: large;">Directions </span></h4>
-In a large pot, cook potatoes with skins on in heavily salted boiling
water until tender, approximately 15 minutes.<br />
-Remove potatoes from pot,
and peel them while still warm.<br />
-Place potatoes in a large bowl and,
using a fork, gently smash them, maintaining a fairly chunky
consistency.<br />
-Fold in minced shallots, lemon juice, olive oil, fleur de
sel, and white pepper. Finish with parsley. Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-47070365230881570162012-09-18T10:33:00.002-07:002012-09-19T08:42:46.703-07:00Roasted Kohlrabi<span style="font-size: 14pt;">
</span><br />
<div align="center" style="font-size: 12pt; text-align: center;">
<div style="text-align: left;">
Recipe by<a href="http://r20.rs6.net/tn.jsp?e=0015A9FX0nl4Op6dLhPv3EUmszK0nVGcAJ92Ajmi0nAdGBLqdYLSbNmdLwbWUlum3-KDXBzMmqhX1PyLzohbxrjDBr0EM5BvG42UJrP0iCbTN3bFMmheqJ21msUeJ_yIeUovUCPfxO--rmtuZf-ix-3pOwCE6KKtGrjZXYbY3kSay7xlr7AKAlhaYrg2jyDH8du" shape="rect" style="color: #31331e; text-decoration: underline;" target="_blank"> TheVeganButcher</a></div>
</div>
<br />
<img alt="" class="alignnone size-large wp-image-1547" height="266" src="http://www.theveganbutcher.com/wp-content/uploads/2011/09/IMG_7996-1024x682.jpg" title="Ehh" width="400" /><br />
<br />
<div align="left" style="text-align: left;">
<span style="margin-bottom: 0px; margin-top: 0px;">
</span>
<div>
<h4>
<span style="font-size: large; margin-bottom: 0px; margin-top: 0px;">Ingredients</span></h4>
</div>
<span style="margin-bottom: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-top: 0px;">
-1 bunch fresh kohlrabi, peeled & diced</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-1 tbsp olive oil</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-1 tbsp minced garlic</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-½ tsp paprika</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-Sea Salt, to taste</div>
</span><h4>
<span style="font-size: large; margin-bottom: 0px; margin-top: 0px;"><div style="margin-bottom: 0px; margin-top: 0px;">
Directions </div>
</span></h4>
<span style="margin-bottom: 0px; margin-top: 0px;">
<div style="margin-bottom: 0px; margin-top: 0px;">
-Preheat oven to 450°F.</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-Trim the stalks off your kohlrabi and slice off the thick green skin. Cube it.</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-Toss the diced kohlrabi with olive oil, garlic, paprika and salt in a bowl.</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<br /></div>
-Line a rimmed baking sheet with tinfoil and spread kohlrabi
evenly on it. Throw it into oven and roast for 30-35 minutes, stirring
every five minutes after about <br />-20 minutes. Serve with wasabi-dill dipping sauce.<br /><br /><b>Wasabi Dipping Sauce</b><div style="margin-bottom: 0px; margin-top: 0px;">
Ingredients</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-¼ cup vegan mayonnaise</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-3 tbsp plain soy yogourt</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-½ tsp wasabi powder</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-1 tsp prepared horseradish (from a jar)</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-1 tsp chopped fresh dill</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-½ tsp chopped green onion</div>
<div style="margin-bottom: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-top: 0px;">
Directions </div>
<div style="margin-bottom: 0px; margin-top: 0px;">
-Mix all ingredients together. I used a firmly packed teaspoon of dill because I loooove me some dill.</div>
-Cover and refrigerate for at least 30 minutes to blend flavours. Serve as a condiment or dip. </span></div>
Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-53768021817000555292012-09-15T16:47:00.000-07:002012-09-15T16:48:15.487-07:00Balsamic Glazed Collard Greens with Carmelized Onions and Pine Nuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicewVptqJONgfNEBlSk2kFRxRvfCesWM-dUlBDSmxBaAAIV58BJ9aEJxa8n2Bw8RP9TTS7gyMtnpSnD9K_VIZoSGdcBa4EcM_HnK30ucMYD6JqdTLAbGLIhZ7f_8jZqalv4xOEYlEDTLMF/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicewVptqJONgfNEBlSk2kFRxRvfCesWM-dUlBDSmxBaAAIV58BJ9aEJxa8n2Bw8RP9TTS7gyMtnpSnD9K_VIZoSGdcBa4EcM_HnK30ucMYD6JqdTLAbGLIhZ7f_8jZqalv4xOEYlEDTLMF/s320/photo.JPG" width="240" /></a></div>
<br />
<br />
<br />
<br />
<br />
I served these greens over crispy polenta cakes as a main course, but they would also be delicious as a side dish with your favorite pork chop or steak. The sweetness of the onions and the balsamic balances the natural bite of the collards and the pine nuts add a yummy crunch.<br />
<br />
Serves 2 as a Main Dish (over polenta or rice) or 4 as a Side Dish<br />
<br />
Ingredients:<br />
-1 bunch collard greens, washed and stems removed, sliced into thin ribbons<br />
-1 onion, sliced<br />
-1/4 cup pine nuts<br />
-2 cloves garlic, finely chopped<br />
-1/2 tsp crushed red pepper flakes<br />
-1 Tbsp balsamic vinegar<br />
-1 tsp honey<br />
-salt to taste<br />
-olive oil for cooking <br />
<br />
Method:<br />
1. Heat a little olive oil in a skillet over medium heat. Add the onions and a little salt and cook, stirring frequently, until thoroughly caramelized (about 20-25 minutes). The onions should come out soft, dark, and super sweet.<br />
<br />
2. Remove the onions from the skillet and set aside. Add the pine nuts and cook gently until toasted and brown (careful: they burn quickly!). Remove the pine nuts and set aside with the onions.<br />
<br />
3. Heat a bit more olive oil until nearly smoking. Add the garlic and chili flakes and stir to combine. Add the collards and cook, stirring frequently, until they are fully wilted (about 5-7 minutes).<br />
<br />
4. Add the vinegar, honey, and salt to taste. Stir to combine. Continue to cook until the liquid is gone from the pan and the vinegar no longer tastes sharp.<br />
<br />
5. Stir back in the onions and pine nuts and enjoy!Beccahttp://www.blogger.com/profile/03285712050490048544noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-20223066766936757572012-09-13T13:28:00.001-07:002012-09-13T13:28:17.322-07:00Miso Dill Salad Dressing Recipe from <a href="http://goingraw30.wordpress.com/2012/06/27/day-3-miso-dill-salad-dressing-dijon-mustard/" target="_blank">GoingRaw30</a><br />
<img alt="Miso Dill Salad Dressing" class="alignnone wp-image-79" height="207" src="http://goingraw30.files.wordpress.com/2012/06/miso_dill_dressing_21.jpg?w=717&h=465" title="Miso Dill Salad Dressing" width="320" /><br />
<h4>
<span style="font-size: large;">Ingredients </span></h4>
-1 tbsp light miso paste<br />-2 tbsp lemon juice<br />-1 tsp olive oil<br />-1 clove garlic<br />-1 tbsp flax seed oil<br />-1 tbsp tahini<br />-2 tbsp fresh dill (dried is okay too but fresh is best!)<br />-2 tbsp water (I used 4…start with 2 and work your way up)<br />
<br />
<h4>
<span style="font-size: large;">Directions </span></h4>
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-Mix all ingredients in a blender (I use a magic bullet).</div>
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-EAT IT!</div>
-<em>Note: You can play with the thickness of this recipe to make it into a spread or dip too!</em>Jamiehttp://www.blogger.com/profile/05676787948275118510noreply@blogger.com0tag:blogger.com,1999:blog-4067831256900595848.post-48934644870828847672012-09-13T11:56:00.000-07:002012-10-25T07:15:44.223-07:00Autumn Delicata Squash Soup<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMX3zueEJXbXvPnIt819HIxiGUrvrXFsMQ8mr7uuld7nfcoepnDIwJtNgB4gddzHxixTj_c_RD5X67bABxknjXBH6jqm6tBQlowEokYGQv8G1gMoCQ3cuKd4hrJRfB9mawcioNoswbBv7/s1600/S1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMX3zueEJXbXvPnIt819HIxiGUrvrXFsMQ8mr7uuld7nfcoepnDIwJtNgB4gddzHxixTj_c_RD5X67bABxknjXBH6jqm6tBQlowEokYGQv8G1gMoCQ3cuKd4hrJRfB9mawcioNoswbBv7/s400/S1.JPG" width="400" /></a></div>
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Ingredients:</div>
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2 delicata squashes, peeled, seeds removed and chopped</div>
2 cups cooked kidney beans<br />
3-4 collard green leaves, chopped<br />
1 bulb fennel, stalks removed and sliced<br />
1 small onion, chopped<br />
1 large shallot, diced<br />
3 garlic cloves, minced<br />
1 tablespoon extra virgin olive oil [rice bran or sesame oil will also work well]<br />
5 fresh sage leaves, chopped<br />
1 tablespoon turmeric<br />
1 teaspoon paprika<br />
1 teaspoon of dried parsley or a handful of fresh, chopped<br />
generous pinch of ground celery seed<br />
generous pinch of dried thyme<br />
5 cups of filtered water or vegetable broth<br />
sea salt and coarse ground pepper to taste<br />
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1. Heat a large sauce or soup pot over low heat. Add the oil, onions, shallots and garlic; saute for about 5-10 minutes or until they become slightly translucent. Next add the sage, turmeric, paprika, parsley, celery seed, and thyme. Stir until the spices are blended well.<br />
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2. Add in the squash, fennel and water [or broth]. Simmer on low for about 30-45 minutes. Once the squash become tender add in the beans and collards. Simmer for another 10 minutes or so on low and serve.<br />
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Serves: 6-8<br />
Total time: 1 hour<br />
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<a href="http://www.livingsimplyglutenfree.com/">LIVING SIMPLY GLUTEN FREE</a>Sherriehttp://www.blogger.com/profile/08266827901878156547noreply@blogger.com0