I will post additional recipes under this heading for kale as the season goes on, so check back anytime it finds its way into your bag.
Honey-Curried Kale
Ingredients:
½ medium onion, thinly sliced
1 tablespoon olive oil
1 tablespoon curry powder
1 tablespoon honey
1 teaspoon lemon juice
½ bunch kale
2 tablespoons soy sauce
¼ cup water
Preparation:
Cut away kale stems and chop leaves into large pieces. Sauté onion in oil over medium heat until dark brown and caramelized, about 20 minutes. Stir in curry powder, honey, and lemon juice. Add kale, soy sauce, and water. Cook for 5 minutes, tossing until kale is chewy but tender.
Makes 6 servings.
(Recipe adapted from Farm-Fresh Recipes by Janet Majure.)
Kale, Mushroom, and Cheddar Bake
Homemade with Love: Simple Scratch Cooking from In Jennie’s Kitchen,
1 Tbsp olive oil
1 bunch (7 oz or 200 g) lacinato kale (dinosaur or Tuscan kale), center ribs removed, leaves thinly sliced or any braising green
Salt and freshly ground black pepper
5 ounces (140 g) of cremini mushrooms, finely chopped
1 small yellow onion, thinly sliced (about 1 cup)
1/2 loaf (185 grams) ciabatta bread, cut into 1/8-inch thick slices
3 large eggs
1 1/2 cups (375 ml) milk
4 ounces (112 g) grated cheddar cheese
1 Grease an 8-inch square baking dish with a little olive oil and set aside.
2 Heat the olive oil in a large skillet on medium heat. Add the thinly sliced kale and cook until just wilted, about 2 to 3 minutes.
Add the onions and mushrooms, and add salt and pepper to taste. Increase the heat to medium high and cook, stirring frequently, until the mushrooms have released their moisture and the onions are translucent, 3 to 5 minutes. Remove from heat and let cool for 5 minutes.
4 In a medium bowl, whisk together the milk and eggs.
5 Line the bottom of the casserole pan with one third of the thinly sliced bread. Spread one half of the kale mushroom onion mixture over the bread. Sprinkle one third of the cheddar cheese over the top. Lay down the second third of the bread slices. Top again with the remaining kale mixture, and then with a third of the cheese. Lay the remaining slices of bread over the top.
6 Pour the milk egg mixture over the bread, pressing down with a spatula so that the milk is absorbed by the casserole layers. Sprinkle the top with the remaining cheddar cheese. (At this point you can chill overnight for making ahead, or continue.)
7 Let the casserole sit for about 15 minutes to further absorb the milk while you preheat the oven to 350°F (180°C). Cover with foil. Bake covered for 30 minutes, then remove the foil and bake an additional 25 to 30 minutes, until the cheese is golden and bubbly. Let the casserole sit for a few minutes before serving.
Yield: Serves 6.
Tuesday, July 16, 2013
Monday, July 8, 2013
Swiss Chard
Ways to use Swiss Chard
Seed to Saucepan at Botanical Interests
Being a nutrition powerhouse, with a buttery flavor and not-too-wimpy-when-cooked texture, are the other notable qualities that put chard at the top of my short list for all-around best vegetable.
Locally grown chard will keep well in the refrigerator for a week or maybe two.
Young chard leaves (2” to 3”) can be harvested and enjoyed raw in salads, and mature leaves can be savored in numerous ways. Here are some ideas for making the most of your abundant chard crop throughout the season:
Add chopped chard to omelets, scrambled eggs, and quiches (chard and eggs play well together).
Steam chard until leaves are just wilted (the key with chard and other leafy greens is to avoid overcooking) and sprinkle with sea salt. Notice and savor the simple, buttery flavor that distinguishes chard form other leafy greens.
Add chard to your favorite lasagna recipe for a boost of flavor, fiber and nutrition.
Give your pasta dishes a generous dose of chopped chard. All your favorite pasta dinners, from primavera to mac ‘n’ cheese, will taste better with chard.
Steam the large leaves and use them as wrappers for delicious fillings, like sautéed mushrooms and onions, or Italian sausage, rice and sun-dried tomatoes.
Add left-over steamed chard to your burrito the next day
Sauté chard in a splash of olive oil with fresh garlic, any all the other homegrown vegetables (tomatoes, fennel, onions, sweet peppers, green beans, etc).
Replace spinach with chard in your favorite Greek spanikopita recipe.
Try “beans and greens”. Beans and greens are a classic combo that always work well. I especially love the combination of tender cannellini beans with the silky, buttery flavor of chard.
Swiss Chard is rich in iron, calcium, vitamins A & C, and carotenes
Leaf Beet, another common name for Swiss Chard, better describes its botanical category, namely, a type of beet grown for its leaves. There are several varieties of chard with a range of colors from white to yellow, pink, red and bright orange.
Both the leaves and ribs are best presented simply chopped, saute`ed together and served with a splash of lemon and olive oil.
There are many great things to do with chard!
Five Color Chard and Cannellini Bean Soup
Seed to Saucepan blog at Botanical Interests
1/2 lb Five Color Silverbeet chard, stems removed (and saved for another use) and leaves cut lengthwise in half, then sliced into thin slivers
4 cups cooked cannellini beans (other white beans such as Great Northern, or navy will be a fine substitution), rinsed
1 large onion, chopped
1 fennel bulb, stalks removed (and saved for another use) and bulb sliced into thin slivers
4 garlic cloves, finely chopped
6 cups vegetable stock
1 bay leaf
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon sea salt
Method
Sauté onion and fennel in oil over moderate heat, until slightly softened, 6 to 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, stock, water, bay leaf, and pepper and simmer, uncovered, for 30 minutes. Discard bay leaf.
Add chard and salt, then simmer, uncovered, until chard is tender, 8 to 10 minutes.
Adjust salt and pepper seasonings to taste.
Enjoy!
Chard Enchiladas New Mexico Style
Cecilia Rosacker McCord in Gardeners Community Cookbook by Victoria Wise
4 medium tomatoes, coarsely chopped about 1 pound
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried New Mexico chilies, stemmed, seeded, and torn into pieces (you can use fresh chilies which will require less water when blending into a paste)
1-2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems separated from leaves and coarsely chopped
12 corn tortillas, blue corn is traditional
1 1/2 cups grated Jack or Cheddar cheese
4 fried eggs (optional)
Place the tomatoes, coarsely chopped garlic, onions, dried chilies and about 1 cup hot water in food processor. Blend until smooth adding water as necessary to make a liquid paste. Set aside
Heat oil in a large saute pan add the finely chopped onion and garlic and saute until golden. Add the chard and stir over medium high heat until wilted but not soft. Stir in the tomato puree and cook until thickened.
Place 4 tortillas without overlapping in a baking dish. Spread each with enough sauce to cover. Sprinkle cheese over sauce. Top with another tortilla, sauce and cheese. Continue layering until you have 3 layers with sauce and cheese on top.
Place in a 350 degree oven and bake until cheese is melted. Serve topped with a fried egg if you like. The egg could also be scrambled and added to the sauce before layering.
Braised Swiss Chard with Leeks
Farm Fresh Recipes
3 Tbsp olive oil
2 lbs leeks, sliced
Salt and pepper to taste
1 lb chard, chopped
Heat oil in large pan over medium heat, add leeks and chard stalks. Season. Cover , reduce heat and cook until tender.
Add chard leaves and cover. Simmer until wilted. Serve at once.
Wilted Swiss Chard with Garlic
Farm Fresh Recipes
Bunch Swiss Chard, stems chopped
3 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh lemon juice
Heat a deep skillet add oil and garlic, saute 15 seconds. Add chopped stems and cook until crisp tender.
Add the wet chard one hand full at a time. stir after each addition. Reduce heat to low, cover and cook until chard is wilted but still bright green.
Remove lid and raise heat to high and cook off liquid. Season with salt and pepper. Serve with a squeeze of lemon juice.
Chard and sun-dried tomato frittata
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes, plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
Heat the broiler.
In a medium bowl, whisk together the eggs, milk and thyme. Season with salt and pepper, then set aside.
Set a large oven-safe nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms start to brown, about 5 minutes. Add the chard and cook until just wilted.
Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
Transfer the pan to the middle rack of the oven and broil until the frittata is puffed, lightly browned and firm at the center, about 2 to 3 minutes.
Remove the pan from the oven and cool slightly before slicing.
Crock Pot Risotto with Swiss Chard
•1 Tbsp. olive oil
•1 small onion, diced
•1-1/4 cups uncooked arborio rice
•1/4 cup dry white wine
•3-3/4 cups low-sodium chicken broth or vegetable broth
•dash of kosher salt
•3 cups Swiss chard
•1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.
To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.
Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately. From Suite101.com
Skillet Gnocchi With Chard and White Beans
1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Swiss Chard & Potatoes
Yield: Serves 6 Prep Time: 15 mins Cook Time: 35 mins Shared by Joyce Dolcourt
ingredients:
1 Pound Swiss Chard (Or Other Greens - See Notes Above)
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes
directions:
Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.
Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red pepper flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.
This delicious recipe brought to you by Italian Food Forever
http://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/
Seed to Saucepan at Botanical Interests
Being a nutrition powerhouse, with a buttery flavor and not-too-wimpy-when-cooked texture, are the other notable qualities that put chard at the top of my short list for all-around best vegetable.
Locally grown chard will keep well in the refrigerator for a week or maybe two.
Young chard leaves (2” to 3”) can be harvested and enjoyed raw in salads, and mature leaves can be savored in numerous ways. Here are some ideas for making the most of your abundant chard crop throughout the season:
Add chopped chard to omelets, scrambled eggs, and quiches (chard and eggs play well together).
Steam chard until leaves are just wilted (the key with chard and other leafy greens is to avoid overcooking) and sprinkle with sea salt. Notice and savor the simple, buttery flavor that distinguishes chard form other leafy greens.
Add chard to your favorite lasagna recipe for a boost of flavor, fiber and nutrition.
Give your pasta dishes a generous dose of chopped chard. All your favorite pasta dinners, from primavera to mac ‘n’ cheese, will taste better with chard.
Steam the large leaves and use them as wrappers for delicious fillings, like sautéed mushrooms and onions, or Italian sausage, rice and sun-dried tomatoes.
Add left-over steamed chard to your burrito the next day
Sauté chard in a splash of olive oil with fresh garlic, any all the other homegrown vegetables (tomatoes, fennel, onions, sweet peppers, green beans, etc).
Replace spinach with chard in your favorite Greek spanikopita recipe.
Try “beans and greens”. Beans and greens are a classic combo that always work well. I especially love the combination of tender cannellini beans with the silky, buttery flavor of chard.
Swiss Chard is rich in iron, calcium, vitamins A & C, and carotenes
Leaf Beet, another common name for Swiss Chard, better describes its botanical category, namely, a type of beet grown for its leaves. There are several varieties of chard with a range of colors from white to yellow, pink, red and bright orange.
Both the leaves and ribs are best presented simply chopped, saute`ed together and served with a splash of lemon and olive oil.
There are many great things to do with chard!
Five Color Chard and Cannellini Bean Soup
Seed to Saucepan blog at Botanical Interests
1/2 lb Five Color Silverbeet chard, stems removed (and saved for another use) and leaves cut lengthwise in half, then sliced into thin slivers
4 cups cooked cannellini beans (other white beans such as Great Northern, or navy will be a fine substitution), rinsed
1 large onion, chopped
1 fennel bulb, stalks removed (and saved for another use) and bulb sliced into thin slivers
4 garlic cloves, finely chopped
6 cups vegetable stock
1 bay leaf
2 tablespoons olive oil
1/4 teaspoon black pepper
1 teaspoon sea salt
Method
Sauté onion and fennel in oil over moderate heat, until slightly softened, 6 to 8 minutes.
Add garlic and cook, stirring, 1 minute.
Add beans, stock, water, bay leaf, and pepper and simmer, uncovered, for 30 minutes. Discard bay leaf.
Add chard and salt, then simmer, uncovered, until chard is tender, 8 to 10 minutes.
Adjust salt and pepper seasonings to taste.
Enjoy!
Chard Enchiladas New Mexico Style
Cecilia Rosacker McCord in Gardeners Community Cookbook by Victoria Wise
4 medium tomatoes, coarsely chopped about 1 pound
3 cloves garlic, coarsely chopped
1/2 medium onion, coarsely chopped
6 dried New Mexico chilies, stemmed, seeded, and torn into pieces (you can use fresh chilies which will require less water when blending into a paste)
1-2 cups hot water
2 tablespoons vegetable oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 bunch Swiss Chard, stems separated from leaves and coarsely chopped
12 corn tortillas, blue corn is traditional
1 1/2 cups grated Jack or Cheddar cheese
4 fried eggs (optional)
Place the tomatoes, coarsely chopped garlic, onions, dried chilies and about 1 cup hot water in food processor. Blend until smooth adding water as necessary to make a liquid paste. Set aside
Heat oil in a large saute pan add the finely chopped onion and garlic and saute until golden. Add the chard and stir over medium high heat until wilted but not soft. Stir in the tomato puree and cook until thickened.
Place 4 tortillas without overlapping in a baking dish. Spread each with enough sauce to cover. Sprinkle cheese over sauce. Top with another tortilla, sauce and cheese. Continue layering until you have 3 layers with sauce and cheese on top.
Place in a 350 degree oven and bake until cheese is melted. Serve topped with a fried egg if you like. The egg could also be scrambled and added to the sauce before layering.
Braised Swiss Chard with Leeks
Farm Fresh Recipes
3 Tbsp olive oil
2 lbs leeks, sliced
Salt and pepper to taste
1 lb chard, chopped
Heat oil in large pan over medium heat, add leeks and chard stalks. Season. Cover , reduce heat and cook until tender.
Add chard leaves and cover. Simmer until wilted. Serve at once.
Wilted Swiss Chard with Garlic
Farm Fresh Recipes
Bunch Swiss Chard, stems chopped
3 Tbsp olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh lemon juice
Heat a deep skillet add oil and garlic, saute 15 seconds. Add chopped stems and cook until crisp tender.
Add the wet chard one hand full at a time. stir after each addition. Reduce heat to low, cover and cook until chard is wilted but still bright green.
Remove lid and raise heat to high and cook off liquid. Season with salt and pepper. Serve with a squeeze of lemon juice.
Chard and sun-dried tomato frittata
6 eggs
1/2 cup milk
1/2 teaspoon dried thyme
Salt and ground black pepper
1/4 cup chopped oil-packed sun-dried tomatoes, plus a bit of oil from the jar
4 ounces sliced white button mushrooms
1 medium yellow onion, diced
2 cloves garlic, minced
2 cups chopped chard
1/2 cup shredded cheddar cheese
Heat the broiler.
In a medium bowl, whisk together the eggs, milk and thyme. Season with salt and pepper, then set aside.
Set a large oven-safe nonstick skillet over medium-high heat. Add the tomatoes, mushrooms, onion, garlic and 2 tablespoons of the oil the tomatoes are packed in. Saute until the onions are soft and the mushrooms start to brown, about 5 minutes. Add the chard and cook until just wilted.
Spread the vegetables in an even layer over the bottom of the pan. Pour the egg mixture over them, then cook, without stirring, for 4 minutes, or until the bottom has set. Sprinkle the cheese over the top of the frittata.
Transfer the pan to the middle rack of the oven and broil until the frittata is puffed, lightly browned and firm at the center, about 2 to 3 minutes.
Remove the pan from the oven and cool slightly before slicing.
Crock Pot Risotto with Swiss Chard
•1 Tbsp. olive oil
•1 small onion, diced
•1-1/4 cups uncooked arborio rice
•1/4 cup dry white wine
•3-3/4 cups low-sodium chicken broth or vegetable broth
•dash of kosher salt
•3 cups Swiss chard
•1/2 cup Parmigiano-Reggiano cheese
Heat olive oil in a small skillet over medium-high heat. Add the onions and cook 4-5 minutes until translucent. Pour into slow cooker stoneware. Add rice to stoneware and stir until coated with the olive oil-onion mixture. Pour white wine and chicken broth over top. Add a dash of salt.
To prepare the Swiss chard, fill a large bowl with cold water. Add the chard. Lift the chard out and drain the bowl. Repeat the process a second time. Dry the chard leaves with a paper towel. Lay a leaf of chard on your cutting board and fold one side over the other, as if folding a piece of paper lengthwise. Cut alongside the stem lengthwise. Remove stem and save for another use. Chop the chard leaves and add them to the slow cooker stoneware.
Cover and cook on high 2 to 2-1/2 hours or until all the liquid is absorbed. Stir in the Parmigiano-Reggiano and serve immediately. From Suite101.com
Skillet Gnocchi With Chard and White Beans
1 tablespoon extra-virgin olive oil, plus 1 teaspoon, divided
1 16-ounce package shelf-stable gnocchi
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, or spinach (about 1 small bunch)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese
Instructions
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer.
Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.
Swiss Chard & Potatoes
Yield: Serves 6 Prep Time: 15 mins Cook Time: 35 mins Shared by Joyce Dolcourt
ingredients:
1 Pound Swiss Chard (Or Other Greens - See Notes Above)
1 Pound Potatoes, Peeled & Cut Into Quarters
1/4 Cup Extra Virgin Olive Oil
4 Large Garlic Cloves, Peeled & Minced
Fine Sea Salt & Cracked Black Pepper
1/2 to 1 Teaspoon Red Hot Pepper Flakes
directions:
Wash the chard and trim the stems, then cut the stems into 1 inch pieces.
Fold the leaves together, and cut into 1/2 inch strips.
Bring a large pot of salted water to a boil then add the potatoes and cook until just almost tender, about 20 minutes.
Add the stems from the chard and cook another 10 minutes, then add the leaves and cook until wilted.
Drain the potatoes and chard very well in a colander.
In a large heavy skillet, heat the oil over medium heat and add the garlic.
Season the oil with salt and pepper and add the red pepper flakes.
Add the Swiss chard and potatoes, then cook over medium heat, stirring often, and mashing the potatoes gently as they cook, for about 8 minutes.
Taste, and adjust seasonings as needed, then serve warm.
This delicious recipe brought to you by Italian Food Forever
http://www.italianfoodforever.com/2013/03/swiss-chard-potatoes/
Tuesday, July 2, 2013
Beets
Roasted Beet Salad with Oranges and Creamy Goat Cheese Dressing
Ingredients
1 pound small golden and red beets, scrubbed
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
3/4 cup plus 2 tablespoons orange juice
1 teaspoon sugar
4 ounces goat cheese, room temperature
2 tablespoons champagne vinegar
1 tablespoon heavy cream
2 medium oranges
8 ounces arugula or other greens
1/2 medium red onion, thinly sliced
Directions
Preheat the oven to 400 degrees F.
Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
Our favorite way to eat beets is to peel, cut into bite size chunks, roast in the oven until tender and enjoy. Any leftovers we add to our salads until gone.
Ingredients
1 pound small golden and red beets, scrubbed
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
3/4 cup plus 2 tablespoons orange juice
1 teaspoon sugar
4 ounces goat cheese, room temperature
2 tablespoons champagne vinegar
1 tablespoon heavy cream
2 medium oranges
8 ounces arugula or other greens
1/2 medium red onion, thinly sliced
Directions
Preheat the oven to 400 degrees F.
Trim the beets and place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper. Wrap the beets in the foil and bake until tender, about 45 minutes. When cool enough to handle, peel the beets, slice in half lengthwise, and then slice into 1/4-inch-thick half-moons.
For the dressing, heat 3/4 cup of the orange juice and the sugar in a small saucepan over medium-high heat. Simmer until the mixture is reduced to about 3 tablespoons, about 30 minutes. Cool completely.
Whisk the orange juice reduction with the olive oil, the remaining 2 tablespoons orange juice, the goat cheese, champagne vinegar, heavy cream and 1 tablespoon water in a medium bowl. Sprinkle with salt and pepper.
Cut off both ends of the oranges. Carefully cut off the skin and pith, and then slice the oranges in half and then into 1/4-inch half-moons.
Mix together the arugula and onions in a large salad bowl. Divide the salad among 4 plates. Arrange the oranges and beets over each salad and drizzle with the dressing.
Our favorite way to eat beets is to peel, cut into bite size chunks, roast in the oven until tender and enjoy. Any leftovers we add to our salads until gone.
Tarragon
Tarragon gives a nice anise flavor to foods.
Cuke-n-Herb Hummus
Recipe Courtesy of Happy Monkey Hummus
Ingredients:
4C. Organic Garbanzo Beans
3T. Organic Sesame Tahini
1t. Organic Ground Cumin
1t. Sea Salt
2 Limes Juiced
1½ Organic Cucumbers Peeled & Seeded
1T. Organic Tarragon
1T. Organic Mint
Combine ingredients in food processor and puree until desired consistency.
Cuke-n-Herb Hummus
Recipe Courtesy of Happy Monkey Hummus
Ingredients:
4C. Organic Garbanzo Beans
3T. Organic Sesame Tahini
1t. Organic Ground Cumin
1t. Sea Salt
2 Limes Juiced
1½ Organic Cucumbers Peeled & Seeded
1T. Organic Tarragon
1T. Organic Mint
Combine ingredients in food processor and puree until desired consistency.
Garlic Scapes #2
The last varieties of garlic finally sent out their scapes (flower stalks). They are straighter than the others, not sure if it is a varietal trait or related to the heat. Here are some more ideas.
I cut the scapes in 1 1/2 inch pieces, sauteed in oil, added balsamic vinegar and ate them as a vegetable side dish. I threw the thicker pieces in first. I also cooked the flower bud, but not the tip, they were a nice treat although Randy did not like them as much, more for me. The texture is like a green bean with a mild garlic flavor. Mushrooms would be a great addition
White Bean and Garlic Scapes Dip
A Good Appetite: A Garlic Festival Without a Single Clove (June 18, 2008)
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Sautéed Garlic Scapes
Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.
2 tablespoons virgin olive oil
2 tablespoons dark brown sugar
8 ounces young garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 teaspoon freshly ground pepper or to taste
1 teaspoon salt or to taste
1 tablespoon chopped parsley
1/4 cup grilled haloumi cheese,
cut into very small dice (see note below)
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.
Serves 6 to 8 as hors d’oeuvres.
Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
Food historian William Woys Weaver is a contributing editor to Gourmet magazine and a professor of culinary arts at Drexel University in Philadelphia.
I cut the scapes in 1 1/2 inch pieces, sauteed in oil, added balsamic vinegar and ate them as a vegetable side dish. I threw the thicker pieces in first. I also cooked the flower bud, but not the tip, they were a nice treat although Randy did not like them as much, more for me. The texture is like a green bean with a mild garlic flavor. Mushrooms would be a great addition
White Bean and Garlic Scapes Dip
A Good Appetite: A Garlic Festival Without a Single Clove (June 18, 2008)
1/3 cup sliced garlic scapes (3 to 4)
1 tablespoon freshly squeezed lemon juice, more to taste
1/2 teaspoon coarse sea salt, more to taste
Ground black pepper to taste
1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
Sautéed Garlic Scapes
Choose scapes that are very young and tender, taking care to trim off the bottoms of the stems and the tips of the flower heads. The recipe that follows is best when made the day before serving and then refrigerated. Let it stand at room temperature before serving.
2 tablespoons virgin olive oil
2 tablespoons dark brown sugar
8 ounces young garlic scapes, trimmed
1 1/2 cups coarsely chopped tomatoes
3/4 cup dry white wine
1/4 teaspoon freshly ground pepper or to taste
1 teaspoon salt or to taste
1 tablespoon chopped parsley
1/4 cup grilled haloumi cheese,
cut into very small dice (see note below)
Heat the oil in a broad sauté pan and add sugar. Stir to caramelize the sugar for about 2 to 3 minutes and add the scapes. Cover and sauté over a medium-high heat for no more than 3 minutes, occasionally shaking the pan to prevent the scapes from scorching. After 3 minutes, add the chopped tomatoes and wine. Stir the pan, then cover and reduce the heat to low; continue cooking 5 to 6 minutes, or until the scapes are tender but not soft. Season, then add the parsley and haloumi, and serve at room temperature.
Serves 6 to 8 as hors d’oeuvres.
Note: Haloumi cheese is a goat and/or sheep cheese made in Cyprus and now widely available in the United States. It can be sliced and grilled, or fried in a skillet, and it doesn’t melt. Haloumi’s salty flavor is a great addition to this recipe, but other salty cheeses such as cheddar or aged chevre can be substituted.
Food historian William Woys Weaver is a contributing editor to Gourmet magazine and a professor of culinary arts at Drexel University in Philadelphia.
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