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Fresh and Local Recipes!

THOM’S STRAWBERRY-RHUBARB SMOOSH

This sauce can be boiled longer to make a nice jam. To preserve by canning either the sauce or the jam, follow the hot pack method in any jam preserves recipe.

  • 12 c. strawberries, cleaned and crushed
  • 10 c. sugar
  • 4 c. rhubarb cut into 1/2” pieces

Cook on medium heat until sugar dissolves, then boil rapidly. Stir often so that it doesn’t burn or boil over the top. Cook until the mixture is to desired consistency. Note that for a jam, the mixture should ‘sheet’ from the spoon when it is thick enough. Add 4 Tbls. of lemon juice just before removing from heat. Makes about 13 pints of sauce, or about 10 pints of jam.

2 HUMMUS

  • 2 cans of chick peas (garbanzos), drained
  • 1 c. raw sesame seeds, or use tahini if you wish
  • 2 Tbls. olive oil
  • 1/2 c. lemon juice (fresh lemon is best)

Place the ingredients in a blender on high until everything is blended. Add, 1/2 c. or more of fresh garlic snapes, chopped (or several cloves of garlic to taste). Salt to taste. For an exciting change, add your favorite curry to the blender mix, to taste. Makes about 3 c.

3 WEDDING SOUP

This recipe was told to me as a customer was purchasing escarole at the (Carlisle) Old Pomfret Farmer’s Market.

  • Chicken broth, enough to make the quantify of soup you wish to have, maybe two quarts or so
  • Chicken pieces to add to the soup, about 1 pound
  • Small Meatballs, about 1 pound
  • Escarole (same as Batavian endive), 1 or two heads, chopped
  • 1 c. celery, chopped
  • 1 c. carrots, chopped

Salt and pepper to taste

4 GREENS WITH ROSEMARY HONEY GARLIC VINAIGRETTE

A spicy blend of greens is best — arugula, radicchio and Belgian endive (escarole).

  • 1/2 c. olive oil
  • 3 large garlic cloves, thinly sliced, plus 2 large garlic cloves, smashed and minced
  • 1/3 c. white wine
  • 3 Tbls. good quality honey
  • 2 Tbls. soy sauce
  • 2 teaspoons grated fresh gingerroot
  • 1 tsp. minced fresh rosemary
  • 1/2 tsp. freshly ground white pepper
  • 1/2 tsp. kosher salt
  • 1/4 c. fresh lemon juice
  • 1 pound mixed spicy greens, washed, dried and trimmed garnish, such as thin green beans or asparagus or 1 roasted bell pepper

Heat olive oil in a small skillet over medium heat and add sliced garlic. Sauté until crisp, 2-4 minutes. Lift out garlic with a slotted spoon and drain on paper; sat aside. Let oil cool in a large bowl. Combine oil with wine, honey soy, ginger, minced garlic, rosemary, pepper and salt. Whisk. Slowly drizzle in lemon juice, whisking constantly. Pour desired amount of vinaigrette over greens and toss lightly to coat. Add garnish to the remaining vinaigrette and toss. Sprinkle over greens. Top with crumbled reserved sautéed garlic and serve.

5 Claire Regan’s Spinach Pie with Muenster Crust

(From “Eat, Drink and Be Chinaberry” Cookbook)

  • 3/4 lb sliced muenster cheese
  • 3 10-oz pkgs frozen spinach, cooked and drained well or lots of chard from the garden, chopped, cooked and squeezed dry
  • 1 cup cottage cheese
  • 3 eggs, beaten
  • 1 small onion, chopped
  • 1/3 cup grated parmesan
  • dill and black pepper to taste but mostly lots of dill

Line an ungreased 10″ pie plate with overlapping slices of cheese. Cover the bottom of the pan and 3/4 ways up the sides. Combine spinach, cottage cheese, eggs, onion, parmesan, dill and pepper. Place in pie plate. Cook at 350 degrees for one hour. Allow to stand five minutes before slicing. Can also be eaten cold, reheated or slipped into pita bread for lunch.

6 HOTCHA GREENS! 

  • 1 1/2 cups diced onions
  • as many cloves of garlic, minced or pressed, as your heart desires (your heart desires a lot of garlic, you know!)
  • 2 T olive oil
  • a couple of big bunches of cooking greens (whatever Thom and Judy stuff into your bag–kale, chard, turnip greens, bok choy, etc., separately or mixed)
  • 2 tsp.(or so) vinegar
  • 1/4 tsp red pepper flakes (but you’re a coward if you stop at that!)
  • salt and ground black pepper, as you like it

Sauté the onion and garlic in the olive oil on low heat for about 10 minutes. If you’re using bok choy, chop the stems and throw them in with the onions. While the onion sizzles away, rinse the greens, remove the stems, and chop or tear the leaves. 

Toss the damp greens in with the onions and cook, covered, for about 5 minutes, until the greens are wilted but still colorful. Add the vinegar and red pepper flakes. A little salt and pepper, if you wish, and it’s done! This dish is yummy either served hot or at room temperature. 

Feeling adventurous? (Like you need suggestions from us!) Forget the vinegar and try Tabasco sauce instead! Add a couple of cups of canned crushed tomatoes or cooked potato cubes. Substitute 1/2 cup of sauerkraut for the vinegar. Pine nuts? Sautéed tempeh or tofu cubes? Marshmallows? Gummi bears??? (Whoaaaa, there, get away from that computer right now!) 

7 RHUBARB BROWN BETTY

Peel, chop and cook rhubarb. Measure the cooked rhubarb. Prepare enough peeled sliced tart apples or strawberries to bring to 4 C if added to rhubarb. For every 2 C of apples, add one C of breadcrumbs or corn flakes to above. Mix lightly with a fork equal number of cups of breadcrumbs or corn flakes as there is rhubarb; ¼ C melted butter.

Mix:

  • ½ c. sugar, brown or white
  • ¼ tsp. Nutmeg or 1 tsp. Cinnamon
  • Grated rind and juice of ½ lemon

Butter a baking dish. Put a layer of crumbs in it. Spread half of the fruit over the crumbs, then half the sugar mixture. Repeat. Bake 40 min. at 350o.

8 LETTUCE AND POTATO SOUP

  • 1 tablespoon butter
  • 1 onion, chopped
  • 3-4 cloves garlic, minced
  • 2 cups peeled, diced potatoes
  • 5 cups vegetable broth
  • 6 cups lettuce, any variety, shredded
  • 1 ½ cups plain low-fat yogurt
  • salt and pepper to taste

Garnish: croutons, chopped fresh herbs, alfalfa sprouts, sunflower seeds, yogurt, and/or parmesan

Heat butter in a heavy-bottomed pot and sauté the onion and 2 garlic cloves until onion is tender. Add the potatoes and broth and bring to a simmer. Cover and cook 15 minutes or until potato is tender. Add lettuce and remaining 1 or 2 garlic cloves; stir and cover. Cook 10 minutes longer and remove from heat. Puree vegetables and liquids in a blender and return to pot. Stir in yogurt. Add salt and pepper; heat through, but do not boil. Can serve cooled. Serve topped with garnishes of your choice. From: Fast Vegetarian Feasts by Martha Rose Shulman, revised edition.

9 ANOTHER HUMUS

Place the following ingredients in a blender and process until it is a paste consistency:

  • 15 ounce can chick peas (garbanzos), drained
  • ½ cup raw sesame seeds (or you can use tahini)
  • 1 tablespoon olive oil
  • 1/4 cup lemon juice
  • 1 garlic snape (or more to taste)
  • salt to taste

Makes 1 ½ cups

10 CHARD SAUTE

Sauté until golden brown:

  • 1 medium onion, diced
  • 1 garlic clove, minced

Add, cover and steam for 5 minutes:

  • 1 bunch chard, chopped

Sprinkle with balsamic vinegar and serve.

11 PASTA WITH LENTILS AND CHARD (a crock pot meal)

6 servings

  • 12 ounces Swiss chard
  • 1 cup lentils, rinsed and drained
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 1 tsp. Cumin seeds, coarsely crushed
  • ½ tsp. Crushed red pepper flakes
  • 1/8 tsp. Coarse ground black pepper
  • 2 cups water
  • 12 ounces dry linguini
  • salt
  • 6 ounces Neufchatel cheese, room temperature, grated parmesan cheese, optional

Rinse and drain chard well. Trim off coarse stem ends; then cut stems crosswise into ¼-inch-wide strips and set aside. Cover chard leaves and refrigerate. In a 3-quart or larger electric cooker, combine chard stems, lentils, onion, garlic, cumin seeds, red pepper flakes, and black pepper. Pour in water. Cook and cover at low setting until lentils are tender when mashed with a fork (6-7 hours). Cut chard leaves crosswise into ½-inch-wide strips; stir into cooker. Increase heat setting to high; cover and cook until chard is wilted and bright green (about 15 minutes more). Meanwhile, in a 5-6 quart pan, cook linguine in 3 quarts boiling water just until tender to bite (10-12 minutes); or cook according to package directions. Drain well; pour into a warm wide 4-quart bowl. Season lentil sauce to taste with salt. Add lentil sauce and Neufchatel cheese to linguine. Mix lightly to coat well. Add parmesan if desired.

12 SWISS CHARD WITH GARLIC AND PASTA

Serves 6

  • 2 lbs Swiss chard
  • 8 cloves garlic, thinly sliced
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 lb pasta (your choice), cooked al dente

Coarsely chop Swiss chard, stems and all. In a large frying pan, sauté the garlic in olive oil until lightly browned (1-2 minutes). Remove garlic from pan. Set aside. Add the Swiss chard and sauté until tender. Season with salt and pepper. Stir in the pasta, and warm thoroughly. Sprinkle with the browned garlic. Serve immediately.

13 SALAD NICOISE

  • 1-2 lbs. new potatoes (or any potatoes, really), cut into quarters or eighths, depending on size
  • 1 lb. or so green beans
  • 4 or so fresh tomatoes, cut in wedges
  • 1 can tuna (grilled tuna steaks are also excellent)
  • 2 tbsp. capers
  • avocado slices (optional)

Dressing:

  • 1 tbsp. Dijon mustard
  • 2 tbsp. white or red wine vinegar
  • 5 tbsp. olive oil

black olives and fresh oregano for garnish

Cook potatoes in water over medium-high heat until tender but firm enough to hold shape. Let cool. Add green beans to boiling water and cook just until tender, about 5 minutes. Drain, rinse under cold water, and drain again. Arrange potatoes, beans, tomatoes, tuna, and avocadoes on a large plate. Sprinkle capers and oregano over top. Dress and garnish with olives.

14 BRAMBLEBERRY COBBLER (Courtesy CENTRAL PA magazine)

  • 2 tsp. unsalted butter, softened
  • 1 cup cake flour
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup sugar
  • 9 tbsp. unsalted butter, melted
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 1 16 oz. can pitted sour cherries, drained (do not use cherry pie filling)
  • 1 cup fresh or frozen unsweetened raspberries
  • 1 cup fresh or frozen unsweetened blackberries (can also use blueberries)
  • 2/3 cup sugar
  • 1 tbsp. tapioca

Preheat oven to 350 degrees. Grease an 8″ square baking pan with 2 tsp. butter. Combine flour, baking powder, salt, and sugar in medium bowl. Make a well in batter, then add melted butter, milk, and vanilla. Mix until blended. Pour batter into greased pan. Scrape out excess with spatula. In the same bowl used for batter, combine berries, sugar, and tapioca. Spoon fruit mixture and any sauce evenly over batter. Bake for 35-40 minutes, or until batter is golden brown and puffed around fruit. Spoon into bowls and serve with heavy cream or ice cream.

15 CYNTHIA’S PICKLES

Boil:

  • 2c. Vinegar
  • 6c. Water
  • 4 Tbsp. Sugar
  • 2 Tbsp. Salt
  • 8 Garlic cloves
  • 20 Bay leaves
  • 50 peppercorns
  • Pour over: 12 halved cukes in big bowl

Refrigerate. Ready to eat after 12-24 hours.

16 ZUCCHINI CASSEROLE 30 min.

Serves 8-12

  • 9 c. sliced zucchini
  • 3 tbsp. flour
  • 1/4 c. chopped onion
  • 1/4 tsp. black pepper
  • 3/4 tsp. salt
  • 1½ lb. cubed cheese
  • 12 oz. sliced mushrooms
  • 4 slices of bread, crumbled
  • 1 tbsp. Butter
  • 1/4 c. melted butter
  • 2 c. milk

Cover and cook zucchini and onion with salt in small amount of water for 3-5 min. Drain and transfer to lightly buttered casserole dish, 11″ x 7″ x 1.5″. Set aside. Sauté mushrooms in 1 tbsp. Butter. Spoon over zucchini mix. In blender, mix milk with flour and pepper. Place in saucepan with cheese. Cook over medium heat, stirring, until cheese is melted and the mixture thickens. Spoon over casserole. Toss bread crumbs with 1/4 c. butter. Spoon over casserole. Bake at 350 for 20-30 min.

17 ZUCCHINI BISQUE

  • 1/4 c. butter
  • 1 medium onion, diced
  • 1 1/2 lb. zucchini, thinly sliced
  • 1 1/2 c. chicken or vegetable broth
  • 1 tsp. minced fresh basil
  • 1/2 tsp. curry powder
  • 1/4 tsp. Nutmeg
  • 1/2 c. sour cream or plain yogurt

Melt butter in 3 qt. saucepan; gently cook onions and zucchini until transparent. Add stock and seasonings. Puree in blender. Cool. Whisk in sour cream or yogurt. Chill. Makes approx. 6 cups.

18 BEETS WITH ZEST (serves 4)

  • 8 medium beets, about 2 lbs
  • 1 tbsp. olive oil
  • 1 1/2 tsp. red wine vinegar
  • salt and pepper to taste
  • 3/4 c. non-fat sour cream
  • zest of one orange, minced

Preheat over to 400. Place washed and trimmed beets on sheet of foil; fold and seal tightly. Bake for 1 1/2 to 2 hours. Test beets with knife; they should be tender but firm. Cool slightly and peel. Slice in rounds in place in bowl. Blend olive oil and vinegar; pour over beets. Toss. Add salt and pepper. Mix sour cream with zest. Place a dollop on a serving of beets.

19 ZUCCHINI, EGGPLANT, ROASTED RED PEPPER, AND FETA SANDWICH

Thinly slice enough eggplant and zucchini for as many sandwiches as you’d like to make. (Two small eggplants and 1 large zucchini makes about four sandwiches.) Drizzle olive oil over eggplant and zucchini and then toss well. Roast in a preheated 350 degree oven for about 30 minutes or until vegetables are quite soft. Cool or serve immediately on nice bread along with roasted red peppers and feta cheese. Delicious! This sandwich is also good with just eggplant, roasted peppers, and feta.

20 PESTO

Blend together:

  • 2 c. fresh basil leaves
  • 1-2 cloves of garlic, peeled
  • 1/8 c. lemon juice
  • 1 c. slivered almonds or pine nuts
  • ¾ c. olive oil
  • ½ tsp. Oregano
  • ¼ c. fresh parsley
  • ½ c. grated Parmesan cheese
  • Salt & pepper

21 PUMPKIN SEED SALSA

This salsa is nutty, garlicky, sweet, and hot, but elusive. It just tastes great. . . . goes well with broiled fresh goat’s cheese and some baby greens or try it on winter squash/acorn squash, that has been roasted or slowly grilled.” (from SALSA by Reed Hearon, p. 46)

  • 3 guero chilies, charred until blistered and black, seeded, and deveined
  • 1 med. sized white onion, thickly sliced and pan-roasted until brown and soft
  • 8 cloves garlic, pan-roasted until brown and soft, then peeled
  • 1 large ripe tomato, pan-roasted until blistered, black and soft
  • 1/4 c. pumpkin seeds, toasted in 1 T. olive oil until puffed and brown
  • 1 c. water
  • 1/4 t. toasted Mexican oregano
  • 1/4 t. salt

In blender or food processor, puree ingredients together until a chunky salsa is formed. This salsa is best used the first day it is made. Serve warm or at room temperature. Makes about 2 cups.

22 TURNIPS WITH SWISS CHARD

from Great Good Food – Julee Rosso

  • 1 teaspoon olive oil
  • 1 pound turnips – peeled, halved, and thinly sliced
  • 1 tablespoon garlic – slivered
  • 1 pound Swiss chard – washed, stemmed and roughly chopped
  • 1 teaspoon lemon zest
  • Salt, pepper, lemon juice (up to 3 tablespoons)

Heat oil in a skillet over medium heat. Sauté garlic until it starts to brown; remove and save. Add the sliced turnips to the pan and sauté for about 5 minutes, stirring until it is cooked and starts to brown. Increase heat to medium high; add garlic, lemon zest, and chard. Sauté 1-2 minutes. Turn off heat, cover and steam for about 5 minutes. Season with salt, pepper, and lemon juice to taste.

23 CAROLINA KALE (good served over rice)

from Moosewood Restaurant Low Fat Favorites

  • 1 ½ pounds of greens (kale, chard, beet, collard, mustard) – washed, stemmed, and coarsely chopped
  • 2 cups chopped canned tomatoes and their juice OR 3 cups chopped fresh tomatoes
  • 1 cup minced onions
  • 1 ½ teaspoons cumin
  • 2 garlic cloves, pressed or minced
  • 1 teaspoon hot pepper sauce (such as Tabasco) OR ¼ teaspoon crushed red pepper
  • ½ teaspoon salt
  • fresh ground pepper to taste

Combine tomatoes, onions, cumin, garlic, Tabasco, and salt in a saucepan, cover, and cook on medium heat for 5 minutes. Add the greens, cover, and simmer gently, stirring frequently for 10-15 minutes, until the greens are tender. Cooking time varies with the greens – you may need to add a bit of water to maintain liquid in the bottom of the pan. Add pepper to taste.

24 BOK CHOY WITH OYSTER SAUCE

(adapted from Betty Crocker’s International Cookbook; the original recipe calls for sautéing bean curd at the beginning)

  • Bok Choy, cleaned, chopped (stems and leaves)
  • Garlic, minced
  • Green onions, sliced
  • Vegetable oil
  • 1 4 oz can button mushrooms (reserve liquid)
  • ½ teaspoon instant chicken bouillon granules
  • Oyster sauce (bottled sauce found in Oriental section of grocery store)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Mix mushroom liquid with enough water to make ½ cup. Add oyster sauce and bouillon; mix and set aside. Sauté garlic and onions in oil over medium high heat just until soft 1-2 minutes. Add bok choy and stir fry 2 minutes. Add mushrooms. Heat. Add oyster sauce mixture and bring to a boil. Mix cornstarch and water, stir into vegetable mixture, cook and stir until thick (about 1 minute)

25 ROASTED TURNIPS IN WINE

(recipe adapted from Peggy’s Biodynamic Garden)

  • 1 bunch turnips, peeled and cubed, greens reserved for another use
  • 1 cup red wine
  • 1/4 cup honey
  • 2 Tablespoons butter

Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables: carrots, parsnips, etc.) Simmer until tender. Pour into baking dish and bake at 350 degrees 1/2 hour. Serve with rice or chicken. 2-3 servings.

26 TURNIP TIPS FROM “FROM ASPARAGUS TO ZUCCHINI”

  • Try turnips raw. Slice or create turnip sticks and add to veggie platter or eat alone with or without dip.
  • Grate raw into salads.
  • Bake turnips alone for 30-45 minutes at 350, basted with oil, or bake along with other seasonal roots.
  • Place turnips alongside roasting meats.
  • Mash or scallop turnips, just like you would potatoes.
  • Dice or cube turnips into hearty soups or stews, and thinly slice into stir fries.

27 STRAWBERRIES WITH VINEGAR

The vinegar well mixed with the sugar is the key that opens the door to the perfume and flavor of the berries; the acidity brings out the taste of the berries and increases the sweetness.

  • 1 cup unwashed strawberries
  • 1 cup red or white wine
  • 2 Tablespoons red wine vinegar
  • 2 Teaspoons granulated sugar

Check berries carefully for any bad spots; leave on green tops and stems. To wash the berries, place them in a small bowl and cover with wine; pour off the wine. In a bowl combine the vinegar and sugar, mixing well. Pour over the berries and stir gently. Keep berries in a cool place until serving time; do not refrigerate, as the cold kills the flavor. Serves 2

Note: Italians wash strawberries in wine instead of water, as water destroys the aroma and taste and makes the berries watery.

28 SAUTEED RADISH & ARUGULA

Adapted From: The Cook’s Garden catalog – Spring/Summer 1990

  • 2 Tablespoons butter or cooking oil
  • 1 bunch radishes, greens removed radishes trimmed, cut in half if large
  • The Radish greens, washed and chopped
  • 1/2 bunch Arugula, washed and chopped

Heat butter/oil in a sauté pan, add radishes and cook over medium heat about 4 minutes. Transfer cooked radishes to a bowl. Add arugula & radish greens to the skillet and sauté 1-3 minutes, until wilted. Return the radishes and toss together with the arugula and greens, heat briefly. Serve hot. Season with salt and pepper.

29 JULIA’S SIMPLEST RADISH SALAD; 2 WAYS

  • 1 bunch radishes, greens removed and set aside for another use radishes washed
  • 2 Teaspoons sesame oil or olive oil
  • 3 teaspoons rice vinegar or lemon juice
  • Salt and pepper
  • dash soy sauce if using the sesame oil
  • chopped parsley or toasted sesame seeds for garnish

Slice the radishes pretty thin, and then toss with the dressing ingredients. I make this salad often when I have radishes at hand.

30 ARUGULA AND GORGONZOLA PASTA

  • 2 TBS butter
  • 1/4 lb rip Gorgonzola
  • 1 bunch arugula, washed and dried
  • 1 lb cut pasta, like ziti or farfalle
  • Salt and pepper

Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta. Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry. Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Yield: 4 servings

31 STEAMED CHARD WITH CANDIED GINGER

Recipe adapted from Vegetables from Amaranth to Zucchini by Elizabeth Schneider

  • 3/4 pound chard
  • salt and pepper
  • 1 Tablespoons full-flavored olive oil
  • some grated lemon and or orange zest
  • lemon juice to taste
  • chopped candied ginger

Prepare chard by washing well and slicing up coarsely. Steam leaves (with the little stems too) for 5 to 10 minutes. Toss chard with salt and pepper, grated lemon and/or orange zest, lemon juice, candied ginger, and olive oil. Transfer to serving dish. Serve warm or at room temperature.

32 GREENS TACOS

This recipe is a favorite breakfast recipe, but of course it would work at any time of day. Please note the amounts given are approximate; you could use more or less of any one of these ingredients.

Serves 2-3

  • 3/4 pounds chard, cleaned and sliced into approximate 1 inch pieces (or just roughly chopped)
  • 2 teaspoons cooking oil
  • 2-4 green onions, or whatever you have on hand (onion, green onion, garlic, leek)
  • Pinch red pepper flakes or cayenne
  • 2 Tablespoons cream cheese
  • 4-6 small corn tortillas or 2-3 larger flour ones

Heat the oil and add the onions, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.

33 STRAWBERRY AGUA FRESCA

Adapted from Deb at Live Earth Farm

  • 1 basket of strawberries to 2 1/2 cups water
  • 2 tbsp. sugar, or to taste
  • juice of one lime

Make a simple syrup by dissolving the sugar in a little (1/4 cup or less) boiling water (you don’t have to do this, but it helps keep the sugar in solution). Set aside. Rinse, hull & slice strawberries. You can blend the water and strawberries in a blender, then strain out the seeds and add the sugar and lime juice. I just put everything in the blender and whir away! The seeds sink to the bottom of your glass. (It makes about a quart.) Note: it is kind of foamy/frothy right after you blend it. It helps if you let it stand for a little while so that the froth subsides, then stir gently before pouring.

34 STRAWBERRY YOGURT MUFFINS

  • 2 cups whole-wheat flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking soda
  • 2 eggs
  • 1 cup plain yogurt
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla
  • 1 cup chopped fresh or frozen strawberries

Preheat oven to 375. Grease the muffin tins or line them with paper baking cups. In a large bowl, sift together the flour, sugar, and soda. In another bowl, stir together the eggs, yogurt, cooled butter, and vanilla until blended. Toss the strawberries with the flour mixture. Pour the egg mixture into the flour mixture and stir until the flour is just moistened. (The batter will be lumpy). Spoon into the muffin cups. Bake for 20 to 25 minutes or until the tops are golden. For extra sweetness, dust with cinnamon sugar while still hot.

Variation: For a lighter muffing, use half whole-wheat flour and half unbleached all-purpose flour. Yield: 12 muffins.

35 SWISS CHARD AND RICOTTA CALZONE

(from 366 Healthful Ways to Cook Leafy Greens, by Linda Romanelli Leahy )

  • 1 pound defrosted frozen pizza dough (or fresh, if you make it yourself)
  • 4 cups chopped Swiss chard leaves or beet greens (wet)
  • 2 cups ricotta cheese
  • 1 Tablespoon chopped fresh basil
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 1/4 tsp. garlic powder

Preheat oven to 450. Place the chard in a saucepan. Cover and cook over low heat for 5 minutes. Remove, drain, squeeze, and cool. Combine with the ricotta, basil, salt, pepper, and garlic powder in a medium bowl. Roll the dough on a floured surface to a 10-inch circle. Spoon the filling on one half, leaving a 1-inch border around the edges. Fold the other side of the dough over the filling and crimp the edges together to seal. Place on a baking sheet coated with vegetable oil spray. Bake 30 to 35 minutes until browned. Let the calzone stand 5 minutes. Slice and serve.

36 PASTA MARADIEQUE

(This is from Lois at Gallery 30)

We want to share a recipe for using all the delicious greens. It is adapted from a pasta recipe my first husband, Domingo Maradiegue, created in 1978! We make it quite often. Quantities and types of veggies can vary with availability!

  • 1/2 to 3/4 lb thin spaghetti pasta or linguini
  • 1 slice of bacon chopped
  • 1 canned anchovy or a dab of anchovy paste (optional)
  • 1/2 onion, chopped or 4 or 5 green onions sliced
  • 1/4 c. olive oil
  • 1 med. clove of garlic (or use stapes)sp?
  • 1 or 2 carrots sliced
  • 1 stalk of celery sliced
  • 1 small zucchini yellow or green or both
  • 1/2 red bell pepper
  • 1/2 c. sliced mushrooms if you like them!
  • 1 tsp. dried or 2tbs fresh basil or oregano or both!
  • 1 can of high quality tuna or albacore
  • 1/2 to 3/4 bottled clam juice or 1/2 can chicken stock
  • 1 large bunch of greens any variety (original recipe uses parsley).

Bring Pasta Water to boil. Sauté bacon in heavy frying pan, remove from pan and drain on paper towel Add 3 tbs of olive oil. (you can drain the bacon fat if you like) Sauté onion and garlic in olive oil over low/medium heat for 10 minutes. Add anchovies mashed. Stir in clam juice or chicken stock. Add carrots, celery and mushrooms and herbs cook for 5 minutes, add zucchini and pepper and cook for another 5 minutes. Add pasta to water and cook until aldente, 5 to 7 minutes. At the last minute add tuna with its liquid to the vegetable mixture, stir and add chopped greens, and cook until barely tender. Serve over pasta. Enjoy!

37 APPLE CRISP

  • 4 c. peeled sliced apples placed in a butter deep baking dish.
  • Mix with a fork and spread over apples
  • 3/4 c. flour
  • 1 c. white or brown sugar
  • 1/2 c. butter
  • 1 tsp. cinnamon
  • 1/4 tsp. salt

Bake at 350 about 30 minutes.

38 BULGAR WITH SQUASH, CARROTS, AND GREENS

(Adapted From Carol Gelles’ cookbook, “A Thousand Vegetarian Recipes”)

  • 1 tablespoon olive oil
  • 1.5 cups of chopped greens, collard, kale, etc.
  • 2/3 cup chopped onion
  • 1.5 c. diced butternut or other winter squash
  • 1 carrot diced absorbed. Stir in salt.
  • 3/4 c. bulgar
  • salt to taste

Heat oil in two quart saucepan over medium-high heat. Add greens and onions, cook stirring, until vegetables are softened, about 3 minutes. Add water, carrots and squash; bring to a boil. Add the buglar and return to boil; reduce heat and simmer, covered 20 minutes or until liquid is absorbed. Stir in salt.

39 ROASTED GREEN BEANS

2 tbsp. olive oil
1 lb. fresh whole green beans, trimmed
1 cup thinly sliced onion
10 to 12 medium cloves garlic, peeled
salt and pepper
1 to 2 tbsp. balsamic or red wine vinegar

(1) Preheat oven to 400 degrees. Brush a large baking tray with the olive oil.
(2) Spread the green beans, onions, and garlic on the tray and sprinkle lightly with salt and pepper.
(3) Bake for 20 minutes, intermittently stirring or shaking the tray. Taste a green bean to see if its as tender as you like it. If not, put it back for another 5 or 10 minutes.
(4) Remove from oven; transfer to a bowl. Drizzle with vinegar, and possibly grind in some additional black pepper. Serve at any temperature, topped with lightly toasted pine nuts.

from The New Moosewood Cookbook, by Mollie Katzen.

I hope someone else finds this as tasty as I did.

Jane Eiker

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These recipes were kept on Hundredfold Farm’s webpage. Thanks for minding the kitchen HF Farm!

Last Update November 23, 2006

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