Author: Adrienne Lee (Page 2 of 6)

Broccoli Salad with Garlic and Sesame

July 24, 2016 /

Broccoli Salad with Garlic and Sesame 

This is a quick and easy salad that might be one of our favorite ways to use raw broccoli florets. Yum!

1 ½ teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite-size florets
1/3  cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

Recipe from Melissa Clark in the New York Times

Escarole with White Beans

July 24, 2016 /

Escarole with White Beans

1 head escarole, dark green outer leaves discarded, inner leaves separated and trimmed of dark green tops
1/4 cup good extra-virgin olive oil
2 or 3 cloves garlic, thinly sliced
a few springs thyme
2 bay leaves
1 tsp dried red pepper flakes
1 or 2 cups cooked white beans with some of their cooking liquid or a small ladleful of water
Salt and pepper

For the beans
Soak beans overnight or at least 4 hours. Drain the beans and put them into a medium, heavy-bottomed pot. Cover them with cold water by 2 inches or so. Add garlic, thyme, if using, and bay leaves. Bring the beans just to a simmer over medium heat, stirring occasionally. Reduce the heat to low and very gently simmer them until they are swollen and tender, 30–90 minutes (or more), depending on the freshness of the dried beans. Remove the pot from the heat. Stir in a generous pinch of salt. Let the beans cool to just warm or to room temperature in the cooking liquid.

For the escarole
Wash the escarole leaves well and shake off some of the water. Put the olive oil and garlic into a large nonreactive skillet and warm over medium heat until fragrant, about 1 minute. Add the red pepper flakes and the escarole and cook briefly, turning the leaves as they begin to wilt. Add the beans and their cooking liquid or water, season with salt and pepper, and braise just until the beans are warmed through and the escarole is still bright and colorful, 3–5 minutes.

Recipe from Canal House Cooking volume 6

Carrot and Broccoli Stem Latkes With Red Cabbage, Caraway and Sesame

July 24, 2016 /

Carrot and Broccoli Stem Latkes with Red Cabbage, Caraway and Sesame

5 cups shredded red cabbage
½ pound carrots, shredded (about 1 1/2 cups)
1 ½ cups shredded peeled broccoli stems
2 tablespoons sesame seeds
2 teaspoons caraway seeds
1 teaspoon baking powder
Salt to taste
3 tablespoons oat bran
3 tablespoons all-purpose flour
3 tablespoons cornmeal
2 tablespoons buckwheat flour
3 eggs, beaten
About 1/4 cup canola, grape seed or rice bran oil

  1. Heat the oven to 300 degrees. Line a sheet pan with parchment and place a rack over another sheet pan.
  2. In a large bowl mix together the shredded cabbage, carrots, broccoli stems, baking powder, sesame seeds, caraway seeds, salt, oat bran, flour, cornmeal and buckwheat flour. Taste and adjust salt. Add the eggs and stir together. Let the mixture sit for 10 to 15 minutes.
  3. Begin heating a large heavy skillet over medium heat. Take a 1/4 cup measuring cup and fill with 3 tablespoons of the mixture. Reverse onto the parchment-lined baking sheet. Repeat with the remaining latke mix. You should have enough to make about 30 latkes.
  4. Add the oil to the pan and heat for 3 minutes or until hot. When it is hot (hold your hand a few inches above – you should feel the heat), slide a spatula under one portion of the latke mixture and transfer it to the pan. Press down with the spatula to flatten. Repeat with more mounds. In my 10-inch pan I can cook four at a time without crowding; my 12-inch pan will accommodate 4 or 5. Cook on one side until golden brown, about 4 to 5 minutes. Slide the spatula underneath and flip the latkes over. Cook on the other side until golden brown, another 2 to 3 minutes. Transfer to the rack set over a baking sheet and place in the oven to keep warm.
  5. Serve hot topped with low-fat sour cream, Greek yogurt or crème fraîche.


    Recipe from Martha Rose Shulman for the New York Times

 

Potato Salad

July 17, 2016 /

Potato Salad

Our favorite way to use new potatoes! You can use any fresh veggies or herbs. Some of our favorites to chop up are cherry tomatoes, green beans, massaged kale, chives, parsley, and dill.

You’ll need:
1 pound potatoes
salt
1 cup mustard vinaigrette
Chopped veggies of your choice (massaged kale, scallions, green beans, cherry tomatoes)
Minced herbs of your choice (parsley, dill, chives,)
freshly ground black pepper

Mustard Vinaigrette
2 Tbsp Dijon
chopped garlic or shallots
1/4 cup apple cider vinegar (or any type of vinegar)
1 cup oil (olive, sunflower, or other of your choice)

Simmer or steam your potatoes whole in salted water about 10 minutes until they are tender.
While cooking, make your vinaigrette
When tender, cool the potatoes quickly in cold water to stop them from cooking.
Dice and toss with the vinaigrette and chopped veggies and herbs.
Add salt and pepper to taste.

Enjoy!

Miso Greens Dressing

July 17, 2016 /

Miso Greens Dressing

1 Tbsp white or yellow miso
2 Tbsp seasoned rice vinegar or 1 Tbsp rice vinegar and 1 Tbsp lime juice
1/2 tsp grated fresh ginger
1 small garlic clove, minced
pinch of cayenne
2 Tbsp dark sesame oil
2 Tbsp peanut or grapeseed oil
2 Tbsp yogurt

Combine miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add remaining ingredients and whisk until thoroughly combined.

Toss with greens of your choice, also a good dressing to add to rice.

The dressing will keep for a week in the refridgerator, so make a big patch you can use throughout the week.

Recipe from the New York Times 

Three Lily Farm’s Caraway Saurkraut

July 10, 2016 /

Three Lily Farm’s Caraway Saurkraut

Chef Frank Giglio lives right down the road in Thorndike and is a master of fermentation recipes. Here’s his version of a basic saurkraut with added spice.

1 3-4 pound cabbage
2 Tbsp sea salt
1 Tbsp caraway seeds

Process the cabbage by peeling and reserving the outer leaves then cut the cabbage into 1/4’s and removing the core.

Place the cabbage in a large bowl, salt and massage well to release liquid. Once soft and a large pool of water is in the bottom of the bowl, stir in the partially ground caraway seeds. Mix well to combine then pack into a sterilized jar. Label, date, and let stand for 10-14 days before transferring over to the fridge.

Raw Beet Salad

July 10, 2016 /

Raw Beet Salad

1 pound beets
1 large shallot
salt and freshly ground black pepper
2 tsp Dijon mustard, or to taste
1 Tbsp extra virgin olive oil
2 Tbsp sherry vinegar or other good strong vinegar
Minced parsley, dill, chervil, rosemary, or tarragon

1. Grate the beets and mince the shallots either by hand or with a food processor, then combine.

2. Toss beets and scallions with the salt, pepper, mustard, and vinegar. Taste, and adjust seasonings.

3. Toss in the herbs, and serve!

Summer Squash Curry

July 10, 2016 /

Summer Squash Curry

We couldn’t help but want to share this recipe, published by the New York Times from David Tanis.  A yummy way to use the bounty of summer squash varieties we grow. Try it with small zucchini, pattypan, or yellow Success!

Coconut Oil
1 bunch scallions or 1 onion, chopped
salt and pepper
1 tsp grated garlic or 2 garlic scapes, minced
1 serrano or chile pepper, finely chopped
1 Tbsp turmeric
1 Tbsp fish sauce or light soy sauce
zest and juice of 1 lime
13.5 oz coconut milk
2 pounds small summer squash,
cut in 1-inch cubes, slices, or wedges
1 cup shelled peas (optional)
2 pounds mussels (optional)
1 pound squid (optional)
Mint leaves, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish

Melt 2 tablespoons coconut oil in a large heavy-bottomed saucepan over medium-high heat. Add onion(or scallions), season with salt and pepper, and cook until softened without browning, about 5 minutes.

Add garlic, ginger, chile, turmeric, fish sauce, and lime zest and juice, stir, and cook for an additional minute.
Add coconut milk, bring to a simmer and cook until fragrant, 1 to 2 minutes.

Add summer squash and peas, if using, and cook gently until just tender but still firm, about 5 minutes more. Turn off the heat.

Meanwhile, if using mussels and squid, put 1 tablespoon coconut oil in a soup pot over high heat. Add mussels, stir, and cover. When mussels begin to open, after 3 or 4 minutes, add squid, stir and cook, covered, for 2 minutes more. Turn off heat. (Skip this step for a vegetarian version of the recipe)

Transfer summer squash and sauce to a deep, wide serving dish or divide among large soup bowls. If using, scatter mussels and squid over the top. Garnish with mint, basil, and cilantro.

Grated Root and Apple Salad

June 28, 2016 /

Grated Root and Apple Salad
Great with Kohlrabi or Salad Turnips!

1 cup grated raw turnips or kohlrabi
1 cup peeled and grated tart green apples
1/2 cup chopped fresh parsley
(or herb of your choice!)
Juice of 1 large lemon
1 Tbsp olive oil
salt and freshly ground black pepper

Combine everything, toss, cover, and chill!
Recipe from Sundays at Moosewood Restaurant 

Sauteed Greens with a Kick

June 18, 2016 /

Sauteed Greens with a Kick

An easy and tasty recipe to use with any greens or mixture of greens you have available. Best with chinese cabbage, turnip greens, swiss chard, beet greens, spinach, arugula, kale, collards, mustards!

1/4 cup diced onion
2-4 cloves of garlic
Dried red pepper flakes, a diced green chile, or any type of hot pepper you like.
(If you don’t like heat, try a sweet bell pepper)
Large bunch of greens, chopped
Salt and pepper to taste

Optional
Lamb sausage or crispy bacon in pieces

Add a dash of olive oil in a large skillet, saute onion until transparent.
Add in your pepper flakes or chilies and chopped greens.
When greens begin to wilt, add the garlic. Cook a few more minutes, then season to taste.

For a heartier dish, cook up some of our lamb sausage or thick bacon with the onion and toss with the greens.

Great for brunch or a dinner side!

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