Monday, December 20, 2010


I can hardly believe it, my onions from my winter storage box are almost gone! I have made a couple onion heavy recipes, you know - more than your average amount of onion. I wanted to share where my onions have gone.

Mushroom Pie
This is a decadent, savory pie. If you are a fan of mushrooms, you will love it! I’ve made two this past week. One – well actually just the filling is in the freezer waiting for Christmas dinner. Two – for a Christmas dinner with friends.

Salmon in Thai Broth
This was a delightfully delicious dinner that was also light. The light part was really nice in this season of decadence and indulgence. Believe me, we’ve been sampling every cookie I make before they get stored in the freezer for gifts and holiday gatherings. And as you can see from above, I’ve been serving savory pie with cream cheese filling. A light dinner was welcome fare.

Brats with chopped raw onion and spicy brown mustard
What more can I say? After braving the shopping scene with two hungry kids, we came home and ate hot dogs and brats for dinner Friday.

Mini Meatball and Broken Spaghetti Tomato Stoup
This recipe has been a favorite for years. If you can find them Furmano’s Crushed Tomatoes make all the difference in this recipe. The kids gobble this one up. In addition to onions, I used some carrots too.

Mushroom Pie

Mushroom Pie
This was the main course at a dinner party I was invited to years and years ago. Ever since then it’s a favorite, decadent treat to pull out for special occasions.

2 ½ cups chopped onions
4 tbsp. butter
10-12 cups sliced mushrooms
½ tsp. thyme
½ cup marsala wine
8 oz. cream cheese
2 pie crusts
egg wash

Sautee onions in butter. Add mushrooms and thyme, cook until liquid is reduced. Add marsala and reduce liquid again. Cut cream cheese into mixture and let melt and thicken sauce. Let cool few minutes and add to pie crust. Brush top with egg wash.

Bake at 350 for 30 minutes

Salmon in Thai Broth

Salmon in Thai Broth
Adapted from Rachel Ray’s Big Orange Book

2 T. vegetable or canola oil
1/2 small onion -- thinly sliced
1 small garlic clove -- minced or pressed
1/2 small jalapeno -- seeded and thinly sliced or chopped
1/2 inch fresh gingerroot -- peeled and grated or minced
salt and pepper
1 cup broth
2 salmon fillet
grated zest and juice of 1 lime
cilantro leaves – chopped
Rice, for serving

Heat 1 T. oil in medium skillet over medium heat. Add sliced onion, garlic, jalapeno and ginger. Salt and Pepper to taste and cook 3 minutes, stirring frequently. Add the stock and bring up to a bubble, then turn the heat down to medium orlower and simmer for 5 minutes. Add the salmon fillets and simmer for 8-10 minutes. Add the lime zest and juice.
To serve put a scoop of rice in a bowl or pasta dish, lay the salmon fillet on top and then fill with the broth. Sprinkle cilantro on top.

Wednesday, December 15, 2010

40 pound winter storage box

The box that came home was 41.2 pounds. The actual box is really nice - really strong, it will come in handy.

We got...

Beets (large bag), Butternut Squash (1), Cabbage (1 head), Carrots (large bag), Onions (large bag), Potatoes (large bag), Rutabaga (1), Sweet Potatoes (large bag)

I will be interested to see how long these vegetables last us. I have no good guesstimate. I do have a few plans.

If I'm not getting through them fast enough, I may just roast them all and then put them in the freezer roasted. Then pull out as many as I need.

Butternut Squash
I tend not to make risotto because it needs so much attention and I constantly get called away from cooking by my family. I have made one butternut squash risotto in the last few years with success.

I got a few responses to my request for cabbage. This Beef and Cabbage Stir Fry with Peanut Sauce looks goods.

We'll just have to see how the other vegetables get used.
So bummed I didn't get any celeriac this season. I'll have to head to the winter market soon and pick some up. I've got some great recipes I've been excited to share.

Sweet Potato and Black Bean Empanadas, Roasted Rutabaga

It is Wednesday afternoon, and I am just getting around to posting about Monday’s dinner and I think it’s because I just didn’t like the empanadas. Today as I was out and about I thought of a sauce to try on the leftovers, sorry, still didn’t like it.

I had never had Rutabaga, I like it and am anxious to try other Rutabaga Recipes.

Meatless Monday Menu – Sweet Potato and Black Bean Empanadas, Cardamom and Thyme Roasted Rutabaga
Farm Share Produce – Sweet Potatoes, Rutabaga

Sweet Potato and Black Bean Empanadas

NOTES: My biggest complaint was that these were dry. They needed a really buttery crust. I did not make the crust from scratch as called for in the recipe, I just used a store bought pre-made. I also did not think any of the poblano flavor came through. I made a sauce with sour cream, whipping cream and chipotle in adobo sauce to go with the leftovers at lunch. It didn’t help.

Cardamom and Thyme Roasted Rutabaga
Inspired by

1 Rutabaga, cut into 1 inch pieces
1 T olive oil
1 t ground Cardamom
3-4 sprigs of fresh thyme

Preheat oven to 400 degrees. Toss Rutabaga cubes with olive oil and Cardamom and spread onto baking pan in one layer. Lay thyme sprigs on top of Rutabaga. Bake for 50 minutes, tossing Rutabaga cubes halfway through. Discard thyme sprigs and serve.

Monday, December 13, 2010

Beef Stew

I am not a big fan of the slow cooker, but every once in a while I find a recipe that works, this beef stew is one of them.

Sunday Menu – Beef Stew, Mashed Potatoes, Broccoli
Farm Share Produce – Carrots, Potatoes

Beef Stew
From Paula Deen’s “My First Cookbook”
1/3 cup all-purpose flour
2 ½ t salt
¼ t pepper
1 lb. stew beef
2 T vegetable oil
1 pckage dry onion soup mix
1 large baking potato, peeled
3 carrots, peeled and washed
2 stalks celery, washed
1 T corn starch

Add flour, salt, and pepper to a plastic bag. Add the beef, close the bag, and shake to coat the meat. (I always do this in a bowl, why have another plastic bag to toss?)

Heat the oil in a skillet over medium. Put the beef in the skillet and brown on each side. Add the meat to a slow cooker and cover with the soup mix.

Cut potato, carrots, and celery into bite size pieces. Add vegetables and 2 cups of water to slow cooker. Stir and cover.

Set the slow cooker to high for 4 hours. Set the slow cooker to low for 3 more hours.

15 minutes before serving add corn starch to ¼ cup water. Stir until there are no lumps. Add this to stew and allow to thicken.

Mashed Potatoes

Sunday, December 12, 2010

Chicken Noodle Soup

It was cold here Friday! I also had all this leftover chicken in the fridge. Chicken Noodle Soup seemed like a perfect Friday night get warm and cozy dinner.

Friday Menu – Chicken Noodle Soup, Salad, Dinner Rolls
Farm Share Produce – Carrots
Other Local Produce – frozen peas from the farmer’s market in the spring

Chicken Noodle Soup
Based on

8 cups chicken broth
1 ½ - 2 cups carrots, cut into ¼ inch thick rounds
1 T peanut butter
1 cup cut spaghetti (wonderful new product from Barilla)
2 ½ cup shredded chicken
1 overflowing cup frozen peas
Salt and Pepper to taste

In a large pot bring broth to a boil. Add carrots and cook on medium-high for 10 minutes. Add pasta and peanut butter. Allow peanut butter to heat up, then whisk in to combine smoothly with broth. Cook an additional 8 minutes. Add chicken and peas, allow to warm through. Season with salt and pepper to taste.

• If you are starting with raw bone in chicken the original recipe, also starts there with a good method.
• I’ve been meaning to put a reminder on the blog about my favorite site about how to freeze vegetables, using the frozen peas from spring gives me the perfect opportunity.

Friday, December 10, 2010

Creamy Horseradish Beets

While meal planning this past weekend my husband came to me and said, “I found a recipe on the printer for Creamy Horseradish Beet, I would like to cancel that menu item.” I only made the amount in the picture because I was intrigued. He did not enjoy them. I thought they were fantastic!!! You get the horseradish bite right away and then the sweetness of the beet comes through once you start chewing. Very interesting. These would be perfect with a grilled steak.

Creamy Horseradish Beets

4 Roasted Beets, peeled and roughly chopped into ½ inch chunks
1/3 cup sour cream
3 T prepared horseradish
2 T lemon juice
1 T minced shallot

Whisk sour cream, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
Roasted Beets: place beets in a foil pouch and place in 400 degree oven for about 35 minutes, until fork tender.

Beet Carpaccio

¼ cup sour cream
2 T extra virgin olive oil
1 T red wine vinegar
1 T minced shallot
Salt and pepper to taste
1-2 T vegetable oil, for frying
4-8 sage leaves, roughly chopped
2 cups arugula or mixed greens
2 T lemon juice
4 Roasted Beets, peeled and sliced
¼ cup pine nuts, toasted

To make the dressing whisk together the sour cream, extra virgin olive oil, vinegar and shallot. Season with salt and pepper. Set aside in refrigerator until ready to use.

Heat vegetable oil in a small skillet till shimmering. Add sage leaves and fry, 5 – 10 seconds. Transfer to paper towel with slotted spoon.

Toss arugula or mixed greens with lemon juice and a drizzling of olive oil. Season with salt and pepper.

Divide beet slices in rows on half of the salad plates. Place a handful of the greens on the other half of the plate. Drizzle creamy dressing on entire plate. Sprinkle salad with fried sage and pine nuts.

Roasted Beets: place beets in a foil pouch and place in 400 degree oven for about 35 minutes, until fork tender.
NOTE: The fried sage seems like a lot of work, but it is worth it. The fried bits of sage make this salad!

Need Beet Recipes?

I needed to get some beets used, so two beet dishes showed up on the dinner table last night. I still have a Ziploc bag full of beets in the fridge I need to do something with.
My six yea,r very into palindromes, was just very happy we had Naan for dinner.

Thursday Menu – Tandoori Chicken, Naan
Creamy Horseradish Beets

Roasted Beet Carpaccio

Thursday, December 9, 2010

Red Velvet Whoopie Pies

I used to pick savory or salty over a sweet treat. Nowadays, I’m very excited to eat dessert. AND, Red Velvet made from beets I simply adore!!!

Red Velvet Whoopie Pies
Created by combining my Red Velvet Cake and Paula Deen’s Red Velvet Sandwich Cookies

3-5 beets
1 ½ cup flour
½ cup cocoa
1 t baking powder
¼ t baking soda
½ t salt
½ cup oil
¾ cup sugar
2 eggs
2 T milk
½ Balsamic vinegar
1 t yogurt (plain or vanilla)

Ahead of time, place beets trimmed at each end in an aluminum foil pouch . Roast in a 400 degree oven for 35-40 minutes. Allow to cool and peel off skin. Can be stored in the refrigerator till ready to make pies. When ready to bake, roughly chop beets and purée with immersion blender or blender. Set aside purée.

Preheat oven to 375 degrees.

Whisk together dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside

Mix together oil and sugar, almost like creaming butter and sugar. Add eggs one at a time and mix thoroughly. Then add milk, vinegar, yogurt, and beet purée, mix until thoroughly combined. Add1/3 of the dry ingredient mixture at a time. Mix thoroughly each time.

Onto a parchment lined baking sheet drop batter, about 1 – ½ T per cookie. Bake 8-10 minutes. Check for doneness like you would a cake. Batter will be very wet and cookies will be more like a cake. Cool slightly on baking sheet when you remove from the oven and then move to a wire rack to cool completely.

When completely cool generously spread cream cheese frosting between cookies and serve.

This cream cheese frosting recipe halved is a good amount for the number of cookies made by this recipe.

Popcorn on the Cob


The directions I liked best said to place my cob of corn in a paper bag and pop it like microwave popcorn. I did this and waited till I heard the popping stop. This is what I got. We didn't like the popcorn's taste, not to mention the fact not much popped.

Any one got a good suggestion for popcorn on the cob?

Thai Butternut Squash Soup

I have a friend who doesn’t eat other squash soups now, well – because she knows this one will be better. When our kids were younger and we used to be together at lunchtime often for play dates, our circle of friends would get so excited if someone has made Thai Butternut Squash Soup because then they had leftovers to share. Get it? This soup is yummy!

Wednesday Menu – Thai Butternut Squash Soup with Brown Rice and Shrimp
Farm Share Produce – Butternut Squash

Thai-style Butternut Squash Soup with Cilantro Pesto
From my very good friend

2 garlic cloves
1 bunch cilantro, stem removed and a few leaves set aside for garnish
Zest and juice from 1 lemon
5 T olive oil, divided
Salt and pepper
1 onion, chopped
2 tsp minced fresh ginger
1 T Thai red curry paste
2 lb. butternut squash, cut into small cubes
2 cups vegetable stock
1 13.5 oz. can coconut milk
1 t chili powder
1 t ground coriander

1. Make the cilantro pesto: In a food processor or with immersion blender combine garlic, cilantro, lemon zest and juice. Then slowly add 3 TBSP of olive oil. Season with salt and pepper if you like.
2. Make the soup; Heat 1 T of olive oil in a large pot over medium heat. Add onion and stir 1 minute, then add ginger and curry paste. Stir a minute more before adding squash and stock. Bring to a boil, then simmer on low 15-20 minute, till squash is cooked throughout and can be cut with a fork. Cool slightly, then puree smooth (either use an immersion blender or do it in batches in the food processor). Return to the heat, add coconut milk, chili powder, and coriander, then warm through.

Serving Options
• This soup can stand on its own with a dollop of the cilantro pesto. YUM!
• If you add rice and some shrimp, it’s a whole meal. Toss 6-8 shrimp with 1/8 t cayenne pepper and 1/8 t coriander. Warm 1 T olive oil in a skillet, add shrimp and cook 2-3 minutes per side.

Wednesday, December 8, 2010

Week 25 of 2010

It’s the last week of the regular season, it makes me a little sad. I will get a 40 pound winter storage box next week. I can’t wait to see what’s inside.

This week we got…

Beets, Carrots, Onion, Popcorn, Potatoes, and Rutabaga

My plans…

My friend asked me if I had a favorite beet recipe that just makes me say, “I love BEETS!”. I think the answer is, not really. But roasting beets made me love them as much as any other vegetable. I read an article this week the premise of which was daring people to try and enjoy beets. The recipe looked good, here it is.

I don’t have anything special in mind. My husband has requested Carrot Cake for Christmas Day, so some will go to that.

Here are my two favorite quick, easy Carrot side dishes.

I’ve never had Rutabaga and am looking forward to trying a new vegetable. I’m planning to try this purée. It appears to be a basic Rutabaga recipe and using some of my favorite spices.

Tuesday, December 7, 2010

Spicy Black Bean Cakes and Grilled Cabbage Slaw

I really should have gotten out the food processor for dinner prep last night. I would have used it for 2 or 3 jobs and it would have made the food more enjoyable to eat. The slaw was flavorful, but I wasn’t able to shred it small enough by hand. It was big strips of cabbage that were too hard to eat. I love my food processor, but it’s got too many parts to clean, so getting it out has to be worth it.
I loved the method for these black bean cakes – your broil them, no frying. I’ll use it for all future black bean cakes.
Having said all this, dinner was yummy!

Meatless Monday Menu – Spicy Black Bean Cakes, Grilled Cabbage Slaw
Farm Share Produce – Sweet Potatoes, Cabbage

Spicy Black Bean Cakes
From “Everyday Food Great Food Fast”

Makes 8 black bean cakes.

2 T olive oil, divided
4 scallions, thinly sliced
1 ½ jalapenos, ribs and seed removed, diced
1 T ground cumin
2 cans (15 oz.) black beans, drained and rinsed
2 cups sweet potato, peeled and grated (food processor job #1)
1 large egg, lightly beaten
½ cup plain breadcrumbs
Lime Sour Cream (recipe follows)

Heat the broiler. In a skillet over medium heat, warm 1 T olive oil. Cook the scallion, 1 minute until softened. Add the garlic, jalapeno, and cumin and cook until fragrant 30 seconds – 1 minute. Transfer to a large bowl.

Add beans to the bowl and mash (possible job #2 for food processor, I used immersion blender with great success). Leave ¼ of beans whole. Season with salt and pepper to taste. Fold in sweet potato, egg and breadcrumbs. Divide into 8 equal portions and form portions into patties.

Brush baking sheet with 1 T olive oil. Place patties on baking sheet. Broil 4 inches from the heat 8 minutes. Turn cakes and broil an additional 2 minutes for the other side to crisp. Serve with lime sour cream.

Lime Sour Cream
½ cup sour cream
2 t lime juce
½ jalapeno, seeded and minced

Combine ingredients.

Grilled Cabbage Slaw
Adapted from

Olive oil, for brushing on vegetables
¼ cup white wine vinegar or tarragon vinegar
¼ cup sugar
¼ extra virgin olive oil
1 T Dijon mustard
1 t dried tarragon
½ head of cabbage, cut in half again (finish with what would be 2 quarters of a whole head)
3 scallions trimmed

Brush olive oil on all sides of the cabbage and on scallions. Place on George Foreman Grill or in Grill pan. 2-3 minutes per side for the scallions and 5-6 minutes per side for the cabbage.

While vegetables are grilling whisk together vinegar, sugar, extra virgin olive oil, mustard and tarragon in a large bowl.

When the vegetables are off the grill and cooled slightly run them through the food processor shredding function (job #3). Mix shredded vegetables with prepared dressing

Monday, December 6, 2010

Roasted Chicken with Curry Leaves and Spices

About a year ago a friend brought me some curry leaves. She thought they looked interesting when she was at the Indian grocery store and gave them to me. She thought I’d be able to find some things to do with them. As it happens, I hate being without curry leaves these days. A favorite that has emerged is this roasted chicken recipe.

Sunday Menu – Roasted Chicken, Dressing, Broccoli
Farm Share Produce – Onion, Carrots, Apple

Roasted Chicken with Curry Leaves and Spices

I used some of the onion, apple, celery mixture from the turkey burgers the other day as a base for a baked dressing for this roasted turkey.

Thursday, December 2, 2010

New Englad Turkey Burgers, Sweet Potato Fries

More fall flavors for dinner tonight. I had some cranberry sauce I needed to use and we just love these burgers that show off the sauce. My second attempt at these Sweet Potato Fries turned out much better than my first. Tonight was a good dinner.

Thursday Menu – New England Turkey Burgers, Sweet Potato Fries
Farm Share Produce – Apples, Sweet Potatoes

New England Turkey Burgers

Sweet Potato Fries
Here is the link to my first attempt.

Here is the link directly to the recipe I followed precisely.

Kale Manicotti

Yum at first bite! Just one of those dishes full of comfort.

Wednesday Menu – Kale Manicotti, Salad (It totally needed garlic bread, so have some of that on hand)
Farm Share Produce – Kale, Carrots

Kale Manicotti
Adapted from Everyday Food v78 Spinach Manicotti in Creamy Tomato Sauce

10 oz. Kale
8-10 Manicotti Shells
1 t olive oil
15 oz. part-skim ricotta cheese
1 cup Parmesan cheese, divided
1 t lemon zest
Salt and pepper
2 cups prepared marinara sauce
¼ t dried oregano
2 T half and half, optional

NOTE: I used this Basic Tomato Sauce.

The original recipe suggests filling a plastic bag with the cheese filling and cutting off a corner to fill the manicotti. I used my Wilton Dessert Decorator, it worked like a charm. Here is what it is…

Preheat oven to 375 degrees.

Bring a large pot of water to a boil. Roughly chop kale and boil for 7-10 minutes, until tender. Allow to cool slightly and shred with an immersion blender or small food processor. Set Aside.

Cook pasta according to package directions. Drain well and arrange in a single layer on an oiled baking sheet until ready to use. Allow to cool some before handling.

Meanwhile, combine ricotta, ½ cup Parmesan cheese, lemon zest, and Kale. Season with salt and pepper to taste. Transfer filling to zip-top bag or Dessert Decorator. Pipe filling into both ends of the pasta shells and arrange in a glass baking dish (suggested: 8 inch square).

Combine marinara sauce with oregano and cream. Pour sauce evenly over shells and top with remaining ½ cup Parmesan cheese. Bake about 30 minutes, until center is bubbling and cheese is slightly browned. Let sit 5 minutes before serving.

Wednesday, December 1, 2010

Two Potato and Beet Hash with Poached Egg and Greens

This was a great fall meal, especially the week after Thanksgiving. It had the flavors of fall – sweet potato, beet, and sage, but wasn’t a heavy meal (we had enough of those last week). If you are getting the same items I did in my CSA this week, it’s also a great meal. It used some of the beets, some of the sweet potatoes, some of the onion (you get the idea), but still left some for other recipes. This one is a keeper.

Tuesday Menu: Two Potato and Beet Hash with Poached Egg and Greens
Farm Share Produce: Onion, Potatoes, Sweet Potatoes, Beets

Two Potato and Beet Hash with Poached Egg and Greens
Adapted from

2 T olive oil, divided
1 cup finely chopped onion
¾ pound cubed, peeled potato
¾ pound cubed, peeled sweet potato
1 T chopped fresh sage, divided
3 cloves garlic, minced
¼ cup broth, chicken or vegetable
½ pound cubed, peeled beets (roast at 400 degrees for 35 minutes or boil while making hash)
Salt and pepper to taste
5 t red wine vinegar, divided
4 large eggs
½ t Dijon mustard
6 cups salad greens

Heat 1 T of oil in large skillet over medium-high heat. Add onion to pan and sauté until tender, 5 minutes. Add potatoes, sweet potatoes, 2 t sage, garlic, and broth to the pan. Cover and cook about 25 minutes until potatoes are tender, stirring occasionally. Add beets and salt and pepper to taste. Cook uncovered for 10 minutes to evaporate liquid and continue cooking the potatoes and beets.

To prepare poached egg fill a skillet 2/3 full of water. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness.

In the 3 minutes the eggs are cooking prepare plates with the hash. Remove eggs from pan using a slotted spoon, allow to drain over the pan. Place egg on top of hash and sprinkle with remaining sage.

To prepare greens combine remaining 1 T olive oil, 2 t red wine vinegar, salt and pepper, and mustard in a large bowl, stirring with a whisk. Toss with salad greens. Add greens to plate with hash and eggs.

NOTE: It is worthwhile to check out the original recipe. The greens suggested are frisee. It calls for a nonstick pan (which I don’t have), this would allow the broth to be eliminated. It also gives some short cuts for the beets.
If you roast the beets wrap them in foil.

Week 24 of 2010

We got…

Beets, Butternut Squash, Cabbage, Carrots, Onion, Kale, Potatoes, Sweet Potatoes

My plans…

I’m thinking of turning the Red Velvet Cake recipe into cookies. Here is the cake recipe.

Butternut Squash
I have a Thai Butternut Squash Soup recipe that is a favorite with family and friends.

Anyone got some idea for cabbage? I sure could use some.

I plan to make the Spinach Manicotti in Creamy Tomato Sauce in Everyday Food Volume 78. I’m going to boil the Kale and use it as a substitute for the Spinach.

This spicy stew with shrimp and potatoes sounds good.

Sweet Potatoes
I love Chipotle and Sweet Potatoes together, so…I’m interested in this spoon bread.

Friday, November 19, 2010

Pasta with Kale, Caramelized Onions, and Sweet Potatoes

This recipe originally included parsnips. Our CSA guesstimate for this week thought we might get parsnips, but they weren’t there. I had this on the menu, and as often happens with a CSA, I had to rethink because we didn’t get a guesstimated vegetable. That’s part of the fun. I originally thought I would substitute in carrots, but after consulting “The Flavor Bible” I discovered carrots were not on the list of what goes well with kale, but sweet potatoes were. I had a whole bunch of sweet potatoes that were about the size of my finger, they worked perfectly as I cut them up to mimic the size of the penne pasta. Oh, and…it was yummy, I’m looking forward to the leftovers at lunch today.

Thursday Menu – Pasta with Kale, Caramelized Onions, and Sweet Potatoes, Salad
Farm Share Produce – Kale, Onions, Garlic, Sweet Potatoes, Tomatoes

Pasta with Kale, Caramelized Onions, and Sweet Potatoes
Adapted from

2 T olive oil, dived
1 pound sweet potatoes, peeled and cut diagonally about the size of penne pasta
2 t butter
1 medium onion, sliced
1 T fresh thyme, or 3-4 sprigs
3 garlic cloves, chopped
1 cup chicken or vegetable stock
1 bunch kale, stems removed and roughly chopped
8 oz. penne pasta
½ cup Parmesan cheese
Salt and pepper

Heat 1 T of olive in oil and 2-3 T of water in a large skillet over medium heat. Add sweet potatoes, cover and cook 10-12 minutes. Set aside.

Cook pasta according to package directions. Drain and reserve ¾ cup of cooking liquid.

In skillet heat the remaining 1 T of oil and butter over medium-low heat. Add onion and caramelize. Stirring occasionally, until golden brown and starting to crisp. Stir in thyme and garlic, cook 2 minutes. Add broth and kale, cook 5 minutes covered. Then 4 minutes uncovered, or until kale is very tender. Stir occasionally.

Add pasta and reserved sweet potatoes to the kale mixture. Remove thyme sprig, if used. Stir in ¼ cup of parmesan cheese and salt and pepper to taste. Mix in reserved pasta water until satisfied with the consistency. Make sure the dish is heated through and serve with the remaining cheese.

Thursday, November 18, 2010

Brussels Sprouts and Red Cabbage

This dish is just beautiful, look at that purple!!! It’s also yummy. We a weirdo day yesterday and I wound up having this dish at lunch and warmed it up for my husband at dinnertime as I was headed out the door. At lunch I followed the recipe as closely as I ever do, but to warm it up I put on a tray into a cold oven and removed it when the oven had warmed up to 425 degrees. This provided just a bit of caramelization and really added to this dish.

Wednesday Menu – Honey Lemon Chicken, Brussels Sprouts and Red Cabbage, Dinner Rolls
Farm Share Produce – Brussels Sprouts, Red Cabbage

Brussels Sprouts and Red Cabbage

Wednesday, November 17, 2010

Week 23 of 2010

We got….

Beets, Brussels Sprouts, Cabbage, Carrots, Onion, Potatoes, Sweet Potatoes, Tomatoes, Tuscan Kale
Fruit – Apples

My plans…

Beets and Potatoes
My husband loves a poached egg and this hash of beets and potatoes looks good. I’d like to give it a try.

Brussels Sprouts
I’ve seen a couple of Brussels Sprouts Gratins show up in different places, here is one I’d like to try.

In Everyday Food v70 there is a Spicy Asian Dressing with a Cabbage Salad. I’d like to give that a try.

I saw a method of cooking Carrots in parchment pockets. I always like a new method of cooking carrots.

Sweet Potatoes
I love Chipotle with Sweet Potatoes, so this spoon bread has me interested.

Tuscan Kale and Onions
This pasta dish with Kale, Caramelized Onions, and Parsnips caught my eye. We didn’t get parsnips but “The Flavor Bible” tells me sweet potatoes go well with Kale. I might use them to replace parsnips in this recipe. We’ll see.

Tuesday, November 16, 2010

Potato Egg Sandwich and Lime Cilantro Sweet Potatoes

Both of these dishes were winners. The sandwiches will show up again on a Meatless Monday. They would be great almost the whole CSA season, they have peppers, onions, and arugula or salad mix. The sweet potato recipe has been on my mind for a couple of weeks now. I love it - it had sweetness from the potato, a kick from the cayenne, saltiness, and the lime provided brightness – a really good dish.

Meatless Monday Menu – Potato Egg Sandwich, Lime Cilantro Sweet Potatoes
Farm Share Produce – Potato, Sweet Potatoes, Cilantro

Potato Egg Sandwich

Lime Cilantro Sweet Potatoes

Carrot Rice and Baked Sweet Potato Fries

Sunday Menu – Asian Turkey Meatballs, Carrot Rice, Baked Sweet Potato Fries
Farm Share Produce – Carrots, Sweet Potatoes

The Asian Turkey Meatballs with Carrot Rice recipe is in Everyday Food Issue 77. I highly recommend the whole meal.

Carrot Rice
From Everyday Food Issue 77

1 ½ cups water
Coarse salt
1 cup long-grain white rice
1 Carrot, shredded with the smallest shred on box grater so it mimics the size of the rice
1 T scallion greens

Add water and salt to a medium saucepan and bring to a boil. Add rice, stir, and return to boil. Cover, reduce heat to simmer and cook about 15 minutes, until rice is tender. Remove from heat and add Carrot to the top of the rice. Let stand covered 5 minutes, then fluff with fork to stir in the Carrot. Garnish with scallion greens.

Baked Sweet Potato Fries

I love that the recipe gives a variety of spices that can be used to season the fries. I chose Chinese Five Spice because of the Asian flair to the rest of the menu. I like the suggestion to put the fries on a wire cooling rack in the pan to circulate the air. I also liked the suggestion of heating the pan in an oven up to 500 degrees. I got distracted and meant to return the heat to 450 degrees to bake the fries. They were a little crispy (burnt).

Tuesday, November 9, 2010

Dahl with Kale

Meatless Monday Menu – Dahl with Kale, Brown Basmati Rice
Farm Share Produce – Kale, Onion

Since this is the third time I’m sharing this recipe, it’s obviously a winner in our house and a great way to use greens. I’ve used spinach, chard, collards, and now kale in this dahl – works great every time.

Dahl with Greens

NOTE: Kale is a bit heartier than greens like spinach or chard. I boiled it for 6 minutes, strained it and then added it to the dahl.

Monday, November 8, 2010

Baked Fennel with Parmesan and Thyme

These were an easy side dish. Make sure to get a bite with the crispy parmesan on top!

Sunday Menu – Salmon, Pasta with Lemon Cream Sauce, Baked Fennel with Parmesan and Thyme
Farm Share Produce – Fennel

Baked Fennel with Parmesan and Thyme

Thursday, November 4, 2010

Butternut Squash Meatloaf

I liked this meatloaf. I need to try it again for a couple of reasons, I had only ground turkey breast and I forgot to add the bacon and sausage. It could have used the fat provided by the dark meat turkey or the bacon and sausage. The original recipe suggests pancetta. I also felt like it needed some sort or sauce or gravy. I need to think about what would work nicely with this dish, any ideas?
The Muffin Pan Potato Gratins were fine, a dish that brings out the classic elements of a potato. The picture in the magazine was much cuter. Mine didn’t turn out cute, just like a pile of potato slices baked together.

Wednesday Menu – Butternut Squash Meatloaf, Muffin Pan Potato Gratins, Salad
Farm Share Produce – Butternut Squash, Onion, Potatoes, Salad Mix, Beefsteak Tomato

Butternut Squash Meatloaf
From Everyday Food Issue 77

2 t olive oil
1 small onion, diced
2 cloves garlic, minced
1 1/3 cups butternut squash, diced medium
1 ¾ t chopped fresh sage
1 t crushed red pepper
Salt and pepper
1 ½ pounds ground turkey
1 cup parmesan cheese
1 – 2 slices white sandwich bread, diced
1 large egg
3 oz sausage and bacon

Preheat oven to 350 degrees.

In a skillet heat oil over medium-high. Add onion, garlic, squash. Cook until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red pepper, season with salt and pepper. Cook, stirring 1 minute.

In large bowl combine, turkey, cheese, bread, and egg. Add sausage, bacon and vegetable mixture and season with salt and pepper.

Transfer meat mixture to parchment lined baking sheet. Form 4x10 inch loaf. Bake until cooked through, 40 minutes, rotating sheet half way through. Let rest 15 minutes before slicing.

Muffin Pan Potato Gratins
From Everyday Food Issue 77

Unsalted butter, for greasing muffin tins
2 medium potatoes, thinly sliced
Salt and pepper
6 T heavy cream

Preheat oven to 400 degrees. Lightly brush 6 muffin tins with unsalted butter. Place 2 sliced in each greased tin and season with salt and pepper. Continue adding potato slices, seasoning every few slices until tins are filled. Pour 1 T heavy cream over each potato stack. Bake until potatoes are golden brown, 30-35 minutes. Turn out “muffins” and then flip right side up to serve.

Wednesday, November 3, 2010

Week 22 of 2010

We got…

Carrots, Fennel, Kale, Onion, Potatoes, Red Cabbage, Salad Mix, Sweet Potatoes, Tomatoes
Fruit – Apples

My plans…

My husband just got back from Italy and enjoyed Fennel and Tomato Salad, so maybe I’ll try one of those.
But I have to say this Baked Fennel with Parmesan and Thyme looks yummy.

Here is a link for Seven Kale Recipes from around the world. The Braised Tuscan Kale is the one that interests me. I recall saying that in the spring as well. Maybe I’ll get to trying it this time.

In the current Everyday Food issue (77) there is a recipe for Muffin Pan Gratins. I think they look cute, maybe kid friendly, and I think I’ll give them a try.

Red Cabbage
I remember that we enjoyed this recipe for Sauteed Brussels Sprouts and Red Cabbage last year.

Sweet Potatoes
When I was digging around for Sweet Potatoes ideas a couple weeks ago I came across this recipe for Lime Cilantro Sweet Potatoes – I can’t wait to try it.

I feel all this pressure to use the tomatoes in a stupendous way while we still have them. I looked through my tomato recipe ideas and saw this Tomato and Chorizo Salad.

Week 22 of 2010

We got…

Carrots, Fennel, Kale, Onion, Potatoes, Red Cabbage, Salad Mix, Sweet Potatoes, Tomatoes
Fruit – Apples

My plans…

My husband just got back from Italy and enjoyed Fennel and Tomato Salad, so maybe I’ll try one of those.
But I have to say this Baked Fennel with Parmesan and Thyme looks yummy.

Here is a link for Seven Kale Recipes from around the world. The Braised Tuscan Kale is the one that interests me. I recall saying that in the spring as well. Maybe I’ll get to trying it this time.

In the current Everyday Food issue (77) there is a recipe for Muffin Pan Gratins. I think they look cute, maybe kid friendly, and I think I’ll give them a try.

Red Cabbage
I remember that we enjoyed this recipe for Sauteed Brussels Sprouts and Red Cabbage last year.

Sweet Potatoes
When I was digging around for Sweet Potatoes ideas a couple weeks ago I came across this recipe for Lime Cilantro Sweet Potatoes – I can’t wait to try it.

I feel all this pressure to use the tomatoes in a stupendous way while we still have them. I looked through my tomato recipe ideas and saw this Tomato and Chorizo Salad.

Tuesday, November 2, 2010

Ribollita (Italian Bread Soup) and Kale Pockets

This soup uses lots of greens. My original plan was to make the soup and then mirror the greens in the pockets to those in the soup. But then at 4pm I discovered my 4 year old had a fever and dinner needed to become simpler. Oh well, dinner was still good.

I really liked this soup for two reasons. One, it was a hearty soup for a Meatless Monday. Two, it used lots of items from my CSA – a good get those vegetables used recipe.

Meatless Monday Menu – Ribollita, Kale Pockets
Farm Share Produce – Onion, Arrowhead Cabbage, Braising Mix, Potatoes, Carrots, Kale


The original recipe calls for Kale, Savoy Cabbage, and Broccoli Rabe. I used Arrowhead Cabbage and Brasing Mix. In my quest for simplification the Kale frozen from the CSA didn’t go in the soup, but was the primary ingredient for the pockets.
The recipe also serves 8 and I didn’t want to make such a big pot of soup, I tried to make about 1/3. It came out more like a stew with the bread soaking up liquid and the mashed beans thickening the pot. No matter, it was yummy and comforting as the cold weather sets in.

Kale Pockets
Inspired by Chicken and Kale Hand Pies with Cheddar Crust in Everyday Food Issue 77

1 sheet puffed pastry
1 t butter
1 t olive oil
1 – 2 cups Kale, chopped
½ Onion, chopped
2-3 sprigs of thyme
1 t AP flour
½ cup broth, vegetable or chicken
½ cup shredded cheddar cheese

Melt butter and heat olive oil in a skillet. Add onion, cook 3-4 minutes. Add Kale and thyme. Cook until Kale is wilted, about 5 minutes. Remove the sprigs of thyme. Add flour, cook 1 minute. Add broth and cook until mixture thickens. Set Kale mixture aside.

Roll out puff pastry sheet – to get rid of the creases. Cut into flour equal rectangles. Place two pieces on a parchment lined baking sheet. Divide the kale mixture between the two pieces. Place ½ the cheese on top of the kale mixture. Top the puff pastry with the additional two pieces and seal the edges – I used water, but an egg mixture would work well too.

Place pockets in a 350 degree oven for 20 – 30 minutes, until golden.

Monday, November 1, 2010

Basic Tomato Sauce

We needed quick, basic, and easy to get a good meal in the children’s bellys before Trick or Treating in some weird white precipitation that wasn’t snow, but wasn’t quite hail, we went with calling it sleet. It wasn’t so bad and they only noticed that the super scary houses also gave out the best candy.

Sunday Menu – Spaghetti with Basic Tomato Sauce and Meatballs, Garlic Bread, Salad
Farm Share Produce – Onion, Carrot, Basil, Salad Mix, Beefsteak Tomato

Basic Tomato Sauce

A couple of my thoughts –

• I always half this recipe and last night that was just the right amount for our family of 4.
• I used Furmano’s Crushed Tomatoes (these are the best!), the recipe calls for whole tomatoes you crush by hand – which might be fun.
• I love this because it’s just about as quick and easy as sauce from a jar, but I’m making it!

Saturday, October 30, 2010

Friday Menus

Breakfast Menu – Fiesta Bake
Farm Share Produce – Beefsteak Tomatoes

Lunch Menu – Tortellini Soup with Carrots and Broccoli Rabe, Crusty Bread
Farm Share Produce – Onion, Carrots, Broccoli Rabe

Fiesta Bake

Fiesta Bake
From “West of the Rockies” cookbook

2 seven oz. can of chopped green chiles
6 corn tortillas, cut into strips
1 pound bulk sausage, cooked and drained
1 pound cheese – Pepperjack or Monterey Jack cheese
8 eggs, beaten
½ cup milk
½ t each salt, pepper, ground cumin, garlic salt, onion salt, paprika
2 large tomatoes, sliced

Spread one can of the chiles on the bottom of a greased 9x13x2 glass dish. Top with half the tortillas, half the sausage, and half the cheese. Repeat layers.

Beat eggs, milk and all spices, except paprika. Pour over the layers. Lay sliced tomatoes over the top and sprinkle with paprika.

Cover and refrigerate overnight.

Bake uncovered at 350 degrees for 50- 60 minutes. Let stand 10 minutes before serving.

Serve with sour cream and salsa on the side.

NOTE: for healthier options you could use soyrizo and egg beaters. I really enjoy this bake and don’t use any garnishes, sour cream and salsa. No one at breakfast yesterday used any of them either.

Tortellini Soup with Carrots and Broccoli Rabe

Tortellini Soup with Carrots and Broccoli Rabe
I've had this recipe for years and it came from my aunt

1 small onion, chopped
2 carrots, peeled & thinly sliced
5 cups chicken broth
1 8oz. package tortellini
½ bunch Broccoli Rabe, roughly chopped

Combine onion, carrot, & broth. Bring to a boil

Add tortellini, reduce heat and simmer 4 min.

Add broccoli rabe and simmer 4 min. longer until carrots are tender.

Serve with sprinkled with parmesan cheese and crusty bread to dip.

NOTE: the original recipe calls for spinach, any greens would work nicely.

Friday, October 29, 2010

Carrot Cake

Some couples have a song, or a special place – we have a cake! We love Carrot Cake! The bakery who made our wedding cake made a to DIE for Carrot Cake (and also some black and white cookies). I think we each got a bite of the cake at the reception. When we got in the car at the airport after our honeymoon my mother-in-law informed us they had just finished the Carrot Cake that day. No worries – even though we were planning on moving half way across the country in a couple of weeks, it would be fun to get a cake when ever we came to town to visit. Not So! The bakery closed and we’ve never had a bite again.
So we try Carrot Cakes and they just aren’t the same, until my very good friend served us this. It’s such a good Carrot Cake. At my mom’s group holiday party it was gone in a flash, my Dad who take 2-3 bites of desserts had two pieces last night. It’s a good Carrot Cake.

Thursday Menu – Orange Chicken, Rice, Roasted Broccoli and Cauliflower, Carrot Cake
Farm Share Produce – Broccoli, Cauliflower, Carrots

Carrot Cake
From my very good friend’s aunt

2 cups AP flour
2 tsp. baking powder
1 ½ tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
½ tsp. allspice

2 cups sugar
1 ½ cup oil
4 eggs
2 cups grated carrots
8 ½ oz. can crushed pineapple

Sift flour, powder, soda, salt, cinnamon, and allspice. Mix sugar, oil, eggs and mix well. Combine dry and wet ingredients. Fold in carrots and pineapple. Pour in greased and floured 9 x 13 or layer pans.

Bake 350
35 – 40 minutes for layers
45 – 55 minutes for 9 x 13

Cream Cheese Frosting

½ cup butter, softened
8 oz. cream cheese
1 tsp vanilla
1 pound sifted confectioner’s sugar

Cream butter, cream cheese, and vanilla. Add sugar and cream well.

NOTE: if you like nuts in your baked goods you can add 1 cup of nuts with the carrots and pineapple.
And a CUTE STORY: I asked my four year old if he would like to help frost the cake. He asked if the icing was white and yes, it was. He said no, but if we could color it yes. So we had orange cream cheese frosting on the Carrot Cake last night.

Oven Roasted Broccoli and Cauliflower

I just used both Broccoli and Cauliflower in the same Oven Roasted Broccoli recipe from the other day.

Thursday, October 28, 2010

Week 21 of 2010

We got…

Beefsteak Tomatoes, Braising Mix, Broccoli, Butternut Squash, Carrots, Cauliflower, Onion, Potatoes, Salad Mix
Fruit – Apples

My ideas…

I’m going to make a Fiesta Breakfast Bake for our weekend guests. It’s yummy!

Butternut Squash
I saw a recipe for meatloaf with chunks of Butternut Squash with complimentary spices. I think I’ll give that a try.

Another recipe I saw was for Asian Meatballs served with Carrot Rice. Looked easy and sounds yummy.

Braising Mix, Cabbage (leftover from last week), Potato, Tomato, and Carrot
This Ribollita Soup looks just perfect for fall and a Meatless Monday. Cooking Light defined Ribollita as Italian Bread Soup.

Wednesday, October 27, 2010

Nutty Sesame Carrots

I did like the nuttiness of these carrots but they weren’t tender enough for me. I would add some water to the baking dish to initially steam the carrots, allowing them to get tender.

Wednesday Menu – Chicken Stuffed Shells, Nutty Sesame Carrots
Farm Share Produce – Carrots

Nutty Sesame Carrots
Original recipe in the newsletter for week 21 of 2010 at Roxbury Farm

3-4 Carrots
1 T pine nuts
1 t sesame seeds
Sesame Oil, to drizzle

Peel and slice carrots thinly. Place in a small baking dish with a 3-4 T of water and pine nuts. Drizzle and toss with sesame oil. Place in a 350 degree oven for 20-25 minutes, until tender.

Place sesame seeds in a small, dry skillet. Toast on medium heat until beginning to turn golden brown. Toss sesame seeds with carrots when they come out of the oven

Monday, October 25, 2010

Oven Roasted Broccoli

I’m definitely a florets girl. I like this version of roasted broccoli because it gives a great suggestion for using the stems. Cut them thin and they roast very nicely along side the florets.

Sunday Menu – Chicken Sandwiches, Oven Roasted Broccoli
Farm Share Produce – Broccoli

Oven Roasted Broccoli

I really like this recipe. Last night I just roasted the broccoli and left out the panko and cheese. I did drizzle on a little Sesame Oil when they came out of the oven for flavor. My kids seem to gobble up Broccoli that has a touch of Sesame Oil.

Farm Fresh Frozen French Fries

My husband and I had a bunch more words to add to the alliteration in this title, but my limit was “F”ive. These fries would make a great way to freeze and store your potatoes. Plus the kids love them and they are great to have on hand when you need something “F”ast. Okay, I couldn’t resist more alliteration.

Saturday Menu – Cheddar and Mustard Chicken Pockets, Farm Fresh Frozen Fresh Fries, Southwestern Tomatoes
Farm Share Produce – Potatoes, Beefsteak Tomatoes

Farm Fresh Frozen French Fries

3-4 medium potatoes, peeled and cut into fresh fry shapes
Canola or Vegetable Oil
Peanut Oil – optional

Preheat oven to 400 degrees

Arrange fries on a baking sheet and toss with oil till coated.
NOTE: Canola and Vegetable oil will add very little flavor. I lightly drizzled Peanut Oil on after coating the fries for a little flavor and Peanut Oil helps with crispiness.

Bake for 15 minutes, toss the fries and bake an additional 15 minutes. Drain off oil on a cooling rack with newspaper.

To freeze: arrange fries on a platter or flat in a plastic storage/freezer bag. Freeze flat to avoid clumping. Once frozen store as regular Frozen French Fries.

When ready for use set oven to 425, place fries in frozen in cold oven and they should be warm and crispy when the oven reaches temperature.

Southwestern Tomatoes

2 Beefsteak Tomatoes, cut into wedges
¼ cup olive oil
1 dried chile or 1 t crushed red pepper flakes
2 cloves garlic, sliced
1 t Fajita Seasoning

Heat olive oil in a small sauté pan. Add chile or pepper flakes and garlic slices. Cook until garlic begins to brown. Add Fajita Seasoning.

Drizzle hot oil over Tomato wedges arranged on a plate. Serve.
NOTE: This would work with any combination of seasoning you enjoy with Tomatoes. Here is my Fajita Seasoning.

Homemade Fajita Seasoning
From my aunt who loves to cook!

2 tablespoons Cumin
1 tablespoon Chili powder
1 tablespoon paprika
1 teaspoon each
garlic powder
onion powder
dry mustard
black pepper

Friday, October 22, 2010

Sweet Potato Chipotle Gratin

I’ve been craving it for awhile, we got Sweet Potatoes in our CSA, I made the Sweet Potato-Chipotle Gratin!

Thursday Menu – Coriander Chicken, Sweet Potato-Chipotle Gratin
Farm Share Produce – Sweet Potatoes

Sweet Potato-Chipotle Gratin

Thursday, October 21, 2010

Chicken in a pot with Garlic

I got a new Dutch Oven for my birthday and was pleased this roasted chicken was made to be in a pot. The original recipe calls for 35 cloves of garlic. The cloves of garlic from the CSA are rather large, I counted them as 2 or 3 cloves each depending on the size. Between the two heads of garlic I had I was able to get the equivalent of 25 cloves of garlic and only had to supplement 10 more. The garlic roasts and loses the bitter taste and almost becomes sweet. I dug out the garlic cloves before serving, popped them out of the skins and served them on the side, almost like a dipping sauce for the chicken.

Wednesday Menu – Chicken in a Pot with Garlic, Pasta with Fresh Tomato Sauce, Salad
Farm Share Produce – Garlic, Salad Mix, Roma Tomatoes, Bell Pepper

Chicken in a Pot with Garlic
Based on

2 T olive oil, divided
1 Whole Roasting chicken, about 4.5 pounds.
2 lemons, halved
35 unpeeled garlic cloves
4 sprigs thyme

Preheat oven to 325 degrees.

On the stovetop in a large Dutch Oven heat 1 T olive oil over medium heat. Place the chicken in the pot and cook until golden, about 5 minutes, flip the chicken and repeat.

Drizzle the juice from the lemons over the chicken and then stuff the rinds into the cavity. Drizzle with the remaining 1 T of olive oil and season with salt and pepper. Cover and roast in the oven for 30 minutes.

Scatter 35 unpeeled garlic coves and the sprigs of thyme around the chicken. Cover and roast another 30 minutes.

Uncover the pot, increase the temperature to 375 degrees and roast a final 25 minutes. Serve the chicken on a platter and don’t forget to enjoy the roasted garlic!

NOTE: the original recipe calls for rosemary. I used thyme because I had it from the garden. I think any earthy herb would work very well.

Wednesday, October 20, 2010

Week 20 of 2010

We got…

Arrowhead Cabbage, Beefsteak Tomatoes, Bell Pepper, Broccoli, Broccoli Rabe, Carrots, Garlic, Onion, Potatoes, Salad Mix, Sweet Potatoes
Fruit – Apples

My plans…

Arrowhead Cabbage
I’m thinking of making a cabbage salad with peanuts and cilantro.

Beefsteak Tomatoes
I’ve made these Southwester Tomatoes before, which I think I’ll make with this week’s tomatoes. You basically infuse oil with Southwester Spices and pour it over the tomatoes. It makes for a nice side dish.

I think I’ll make a pasta dish with roasted broccoli and pine nuts, lots of garlic too!

I plan to make a Carrot Cake for when we have some visitors next week.

I’m using all the garlic I have from the farm, plus more to make this Garlic Roasted Chicken that needs 35 cloves of garlic.

I think I’ll try to make this Mexican Spicy Roasted Shrimp and Potato Stew.

Sweet Potatoes
I’ve been craving this Sweet Potato-Chipotle Gratin.

Friday, October 15, 2010

Lemon Chicken Tagine, Cauliflower Puree in Tomato Cups

Thursday Menu – Chicken Tagine, Mashed Potatoes, Cauliflower Puree in Tomato Cups
Farm Share Produce – some of the onions, garlic, cilantro, some of the potatoes, cauliflower, beefsteak tomatoes, parsley

Lemon Chicken Tagine
From a friend who found it in Cooking Light

A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

2 tablespoons fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Cauliflower Puree in Tomato Cups

The only changes I made were I added garam masala to the cauliflower, not nutmeg, and I used panko breadcrumbs – I didn’t have time to make my own out of sourdough bread.

I really liked the puree, I almost should have used it to replace the mashed potatoes last night. I enjoyed the whole dish, but my husband was happy when I wanted to finish his serving. The tomatoes added an odd tang to the combination – I think that is what he didn’t like. I’m going to try the puree out on him sometime all by itself.

This is the recipe I always use for mashed potatoes.

Wednesday, October 13, 2010

Tuesday Menu

Winter Squash Enchiladas were a fun way to use a winter squash. My husband was leery when he saw me reading the inspiring recipe, but we both enjoyed them. It was an unusual combination to pair a Mexican dish with an Indian dish, but I needed to get those greens cooked. The greens recipe was also fun to put together and a dinner table success.

Tuesday Menu – Winter Squash Enchiladas, Indian Creamed Greens, Rice
Farm Share Produce – Winter Squash, Garlic, Cilantro, Braising Mix, Spinach, Onion

Winter Squash Enchiladas

Indian Creamed Greens

Winter Squash Enchiladas

Winter Squash Enchiladas
Inspired by Enchiladas with Pumpkin Sauce from Everyday Food’s “Great Food Fast”

2 Chicken Breasts
1 Winter Squash
Olive oil
Salt and Pepper
3 Scallions, sliced
2-3 cloves garlic, roughly chopped
¼ cup Cilantro leaves
1 t chili powder
4 six inch tortillas
1 ½ cup Monterey Jack cheese

Place chicken breasts in a skillet with water that comes half way up the chicken breasts. Bring the water to a boil. Cover the chicken and cook at a boil for 5 minutes. Remove the skillet from the heat and let sit for 15 – 20 minutes. Let cooked chicken breast cool and then shred by pulling apart the breast with two forks.

Meanwhile, cut the squash in half. Brush with olive oil and sprinkle with salt. Place in a 400 degree oven cut side down for 30 minutes. Flip over and roast and additional 10 – 15 minutes. Allow to cool and scrape flesh out and reserve until ready to puree.

To bake the enchiladas, prepare the oven to 425 degrees.

In a medium bowl combine the chicken, scallions, salt and pepper; set aside.

With an immersion blender or regular blender combine roasted squash, garlic, cilantro, chili powder, and 1-2 cups water. Add water ½ cup at a time until puree is smooth and the consistency of a thick sauce.

Spread half of the puree on the bottom of a small baking dish. Roll the chicken mixture inside the tortillas and place in the baking dish seam side down. Spread the remaining sauce on top of the rolled tortillas. Cover with cheese. Bake 25 – 30 minutes until cheese is golden and sauce is bubbling. Allow to sit 5 minutes before serving.

Indian Creamed Greens

Indian Creamed Greens
Inspired by

1 bunch spinach, rough steams removed
1 bunch braising greens, rough stems removed
3 T olive oil
1 t cumin
1 dried chile
1 medium onion, chopped
1-2 t fresh ginger, grated
1-2 gloves garlic, grated
2 t ground coriander
1 t garam masala
4 T light cream

Heat oil in a large pot or Dutch Oven. Add cumin and chile and fry for about 30 seconds, until fragrant. Add onion and cook until soft, about 6 minutes. Add garlic, ginger, coriander, and cook for another minutes. Season with salt to taste. Add spinach and braising mix and a couple tablespoons of water. Cook covered 10 – 20 minutes, until greens are tender. Add garam masala and cream, cook another 3-4 minutes.

We ate this over rice the first night and then with naan the second night.

Week 19 of 20101

We got…

Braising Mix, Carmen Peppers, Cauliflower, Onion, Salad Mix, Spinach, Tomatoes (Beefsteak and Roma), Cilantro and Parsley

My plans…

Braising Mix, Spinach, and Onion
I made a yummy Indian Creamed Greens based on this recipe.

Cauliflower, Tomatoes, and Parsley

I’m thinking of making a pesto to store in the freezer. Here is a pretty basic recipe.

Chicken Cutlets with Spicy White Beans and Kale

This is one of my favorite recipes to pull out when we get Kale in our CSA.

Thursday Menu - Chicken with Spicy White Beans and Kale, Garlicky Pilaf, Salad
Farm Share Produce – Red Russian Kale, Garlic, Head Lettuce, Plum Tomato

Chicken Cutlets with Spicy White Beans and Kale
I’m pretty sure this is from Cuisine at Home

4 Chicken Cutlets
2 T all-purpose flour, plus 2 t all-purpose flour
4 T olive oil, divided
1 small onion, diced
1 t rosemary leaves
¾ cup chicken broth
1 15oz. can cannellini beans, drained and rinsed
1 bunch kale, roughly sliced
1 t chili garlic sauce
1 T chopped fresh parsley leaves

Stir together the 2 T flour with salt and pepper in a shallow container. Dredge chicken in flour mixture. Heat 2 T of the olive oil in a skillet. Sauté chicken in skillet, about 2-3 minutes per side, until brown on both sides. Transfer chicken to a plate and cover with foil or a metal bowl to keep warm.

In the same skillet sauté the onion in the remaining 2 T of olive oil over medium heat, 3-5 minutes until translucent. Stir in the 2 t of flour and rosemary, stir constantly. Deglaze the pan with the broth, bringing the mixture to a boil. Cook until slightly thickened. Stir in the beans, kale, and chili garlic sauce. Cook until kale wilts, 1-2 minutes. Remove from the heat and stir in parsley.

Serve chicken cutlets with the beans and kale sauce.

Garlickly Pilaf
A method I learned from a good friend

Heat 2 T olive oil in a medium saucepan. Add slices of garlic, 1-2 cloves, and salt and pepper. When the garlic begins to brown add ½ cup of rice. When rice begins to brown add ½ cup of orzo. Stir mixture to coat with oil. Add 2 cups of chicken broth. Bring to a boil and then reduce heat to a simmer, cover, and cook 10-15 minutes until rice and orzo are done.

Wednesday, October 6, 2010

Week 18 of 2010

We got…

Braising Mix, Broccoli, Garlic, Head Lettuce, Spinach, Sweet Potatoes, Beefsteak Tomatoes, Plum Tomatoes, Winter Squash, Cilantro
Fruit – Cortland Apples

My plans…

Braising Mix
This recipe for braised Kashmiri greens is my favorite thing to do with braising mix.\

Already gone at dinner last night. The kids gobble up this sauté broccoli.

No specific plans, but I love having garlic from the farm on hand. YEAH!

I might try this Spinach with Sesame and Garlic
or maybe this Paneer with Spinach

Sweet Potatoes
I’ve been waiting for Sweet Potatoes so I could make this Sweet Potato Chipotle Gratin. I’ve made it before and it’s lovely. Be prepared to spend some calories!

I’m going to make one more tomato tart before they are gone for the season. And probably just cut up the rest and eat them with a touch of salt.

Sautéed Broccoli

Tuesday Menu – Roasted Salmon with Lentils, Sautéed Broccoli, Carrots with Thyme
Farm Share Produce – Cilantro, Broccoli, Carrots
Other Local Produce – Thyme

Sautéed Broccoli

1-2 heads of broccoli, florets cut
(stalks can be included just slice thin)
3-4 T of water
2 T olive oil
Salt to taste
1 T sesame oil

Add broccoli, water and olive oil to a skillet. Season with salt to taste. Cover to steam the broccoli for 7-10 minutes. Remove the cover and allow most of the moisture to cook off. After about 3 minutes add the sesame oil and cook until the broccoli just begins to caramelize.

Carrots with Thyme

Roasted Winter Squash and Fennel

Roasting veggies is such a delicious way to eat them and I tend to forget about this simple method. Last week when my husband did not enjoy the squash and pasta dish he said, “Couldn’t you just roast the squash?” Yeah, I tend to want to make dishes with my CSA treasurers and forget to enjoy their simplicity.

Meatless Monday Menu – Black Bean Tortilla Pie, Roasted Fennel and Winter Squash
Farm Share Produce – Corn from the Freezer, Cilantro, Fennel, and Winter Squash

I halved the winter squash, seeded it, and drizzled some olive oil and salt on the halves. The fennel I cut into quarters, and drizzled with olive oil and salt. I put them in at 425 degree oven for about 35 minutes. I started checking them after 25, and then checked them at 7-10 minute intervals. I served the squash with butter, salt, and pepper. The fennel we just ate as it came out of the oven.

I’ve got to remember to roast the veggies, and fall veggies are perfect for roasting.

Monday, October 4, 2010

Chicken in Tomatoes

Sunday Menu – Chicken in Tomatoes, Salad, Garlic Bread
Farm Share Produce – Tomatoes, Broccoli Rabe, Parsley, Salad Mix

My experiment with this recipe, Chicken in Tomatoes, was not a success.

If anyone tries the original, and it looks so good, and enjoys it
please let me know in the comments. I will do the same.

I added broccoli rabe to the sauce, coarsely chopped, and replaced the oregano with parsley. The flavor of the dish was flat. Maybe I needed to season at each step. It was also very watery, I bet there was too much water in the broccoli rabe. Oh well, dinner was a bust last night.

Friday, October 1, 2010

Arugula Mustard Salad

I brought this salad to my dear friend as a gift for her 40th birthday. The mustard and vinegar add just enough flavor to contrast the Arugula’s bitterness nicely, making for a very nice salad.

2 t whole-grain mustard
2 t white wine vinegar
Salt and pepper to taste
3 T extra-virgin olive oil
Large bunch of arugula
1/3 cup toasted pine nuts

Whisk together mustard, vinegar, salt and pepper. Slowly drizzle in extra-virgin olive oil. Toss dressing with torn Arugula and pine nuts.

Thursday, September 30, 2010

Sauté Carrots with Cilantro

Wednesday Menu – Korean Meatballs, Sauté Carrots with Cilantro, Dinner Roll
Farm Share Produce – Carrots, Cilantro

I’ve blogged about this sauté method for carrots before. Fall, though, is a good time for carrots, so it’s worth mentioning again. In this method the carrots don’t become mush, get a beautiful browning on the edges, and it is versatile with different flavor profiles. Any fresh herb can be added at the end – cilantro with a Mexican meal, flat leaf parsley for Italian night, or sage for a meal full of fall comfort.

Sauté Carrots

Here what I had to say about them before.

Delicata Squash, Fried Sage, and Chicken Sausage Pasta

This was one of those dishes that just smelled so good while it cooked. My husband did not like the texture combination of squash and pasta. I really enjoyed the fall dish.

Tuesday Menu – Delicata Squash, Fried Sage and Chicken Sausage Pasta, Salad
Farm Share Produce – Delicata Squash, Salad Mix, Tomatoes, Carrots
Other Local Produce – Sage from our garden

Delicata Squash, Fried Sage, and Chicken Sausage Pasta
Based on

8 oz. penne
1 T olive oil
8 sage leaves
4 links of chicken sausage, Italian style, sliced
1 medium red onion, thinly sliced
2 garlic cloves, finely chopped
1 Delicata Squash, peeled, seeded and cut into 1-inch cubes
Salt and Pepper
Parmesan for sprinkling
Cook penne as directed on package. Drain pasta, reserving 1 cup cooking water. Reserve pasta.
Heat oil in a large skillet over medium heat. Fry sage, turning once, until crisp on both sides, about 1 minute per side. Transfer to a paper towel.
Add onion and garlic to skillet. Cook, stirring frequently, until soft and golden, about 3 minutes. Add sausage slices to the pan and brown on both sides, about 3-4 minutes. Add squash, 3/4 cup water, salt and pepper. Cover and simmer, stirring occasionally, until squash softens, about 15 minutes.
Add reserved pasta to squash mixture; stir over low heat, adding some reserved cooking water if necessary, until pasta is coated, about 1 minute. Serve, garnished with cheese and sage.

Wednesday, September 29, 2010

Week 17 of 2010

We got…
Arugula, Broccoli, Broccoli Rabe, Carrots, Fennel, Red Russian Kale, Salad Mix, Tomatoes, Winter Squash, Cilantro
Fruit – Apples

My plans…

This arugula and mustard salad sounds good.

I love roasted broccoli and I like this recipe using garlic and a little red pepper.

Broccoli Rabe
I made this garlickly broccoli rabe this past week and never got to blog about it. I added cranberries for my husband. He loved it.
This is my favorite way to make carrots. I’ve been looking forward to some carrots showing up in the CSA so I could make this. Any herb works great.

Fennel and Winter Squash
I think I’m just going to roast these and serve them as a side.

Friday, September 24, 2010

Green Goddess Green Beans

I’ve wanted to make a Green Goddess dressing for a long time now. Last night was the night. Easy!

Thursday Menu – Honey Mustard Glazed Chicken, Fruity Cous Cous, Green Goddess Green Beans
Farm Share Produce – Green Beans, Parsley

Green Goddess Green Beans
based on

1 ½ cups green beans, trimmed
1/3 cup parsley
¼ cup mayonnaise
¼ cup sour cream
1 ½ t red wine vinegar
½ t lemon juice
Salt and pepper

Place Green Beans in a pot of salted water and cook for 6-8 minutes, until tender. Transfer to a bowl of ice water at the end of the cooking time. Pat dry when you are ready to add dressing to the beans.

Use immersion blender to combine the remaining ingredients.

Toss Green Beans with dressing.

NOTE: The original recipe also had ½ t of anchovy paste in the dressing. My husband tends to not like things with this ingredient, to I left it out. The comments suggested substituting pesto for the anchovy paste.

Apple Pie

This pie just came together so nicely. I’ve been intimidated for a long time about making my own pie crust. I did it for this pie, and have to say I’m excited about how pretty it looks.

Apple Pie
Crust based on

For the crust:
2 sticks of butter, cubed and chilled
2 ¼ cups all-purpose flour
1 t salt
8-10 T ice water

Pulse butter, flour, and salt in food processor until mixture looks like wet sand. Add 1 T of water at a time and pulse briefly after each spoonful. Add water until the dough begins to gather in large clumps. Dump the dough onto a work surface. Divide the dough into two equal portions, wrap in plastic wrap and rest in the refrigerator for at least 30 minutes.

When ready to roll out, dust work surface with flour and using a dusted rolling pin roll out dough to 9 to 10 inch rounds.

For the filling:
½ cup of sugar
½ cup of packed brown sugar
3 T all-purpose flour
1 t cinnamon
¼ t ginger
¼ all spice
7 cups of apples, peeled and sliced
1 T lemon juice
1 egg white
1-2 t water

Combine sugars, flour, and spices; set aside. In a large bowl toss apples with lemon juice. Combine apples and sugar mixture and toss well to coat. Line a pie pan with one 9 inch crust from above, place filling in the crust, and fit pie with remaining crust. Cut a few slits in the top. Beat egg white with water. Brush egg mixture on top of pie. Bake at 375 degrees for 30 minutes. Increase temperature to 400 and bake an additional 10 minutes.

Thursday, September 23, 2010

Tomato, Potato, and Pea Kheema

I’ve been saying I was going to make this Kheema for weeks. We had it last night. The recipe suggests serving it with plain Greek yogurt, almost didn’t do it. The yogurt added a perfect bit of creaminess to the spicy dish. Kheema is a traditional meat dish of Pakistan and India. It has many variations. This was a yummy first attempt at making this type of dish at our house.

Wednesday Menu – Kheema and Rice
Farm Share Produce – Beefsteak Tomato, Potato

Tomato, Potato, and Pea Kheema

I’m just sharing the link because I didn’t change anything about it. I do have a few thoughts. The recipe suggests combining ground meats. I used beef and turkey. The recipe suggests beef and lamb are also great. I hate to admit this, but I think it was too spicy. I did use a green chile, the original recipe makes this optional. I also used cayenne, the original recipe suggest cayenne or paprika. Next time I would either use a chile or cayenne, not both. I served it with rice, but Naan would also be good. The yogurt was a great addition!

Wednesday, September 22, 2010

Week 16 of 2010

We got…
Arugula, Broccoli, Broccoli Rabe, Delicata Squash, Green Beans, Italia Sweet Peppers, Red Russian Kale, Salad Mix, Beefsteak Tomatoes, Golden Rave Tomatoes, Roma Tomaotes, Parsley
Fruit - Apples

My plans…

I love this Arugula Pesto. I’ll probably freeze it.

Delicata Squash
I’ll probably make some version of this Squash and Sage Pasta.

Green Beans
We had so many Green Beans this year. I’m always looking for something new for them. I’m looking forward to trying this Green Goddess Green Beans.

Red Russian Kale
I have a recipe for Chicken Cutlets with a White Bean and Kale Sauce that is the perfect fall meal. I’ll try to make that soon.