Take a large bunch of fresh basil, about an equal amount of baby spinach, 2 cloves of garlic, 1/2-1 teaspoon salt (depending upon taste) and 1/4 teaspoon pepper and chop in a food processor slowly adding olive oil until saucy. Then add some grated cheese and blend again. You can also add pine nuts if you like.
When you serve with the pasta, save a little of the past water and add it in with the sauce. This helps bind everything. That’s it. Really easy!
Sunday, July 31, 2011
RECIPE: Avocado Salad with Carrot-Ginger Dressing
Adapted from Gwyneth Paltrow’s GOOP.com
Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.
Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.
RECIPE: Pasta With Zucchini and Goat Cheese
Serves 4
Hands-on Time: 20m
Total Time: 20m
Ingredients
• 12 ounces linguine (3/4 box)
• 1 tablespoon olive oil
• 1 pound zucchini, sliced into thin half-moons
• kosher salt and pepper
• 1 clove garlic, chopped
• 5 ounces fresh goat cheese, crumbled
• 2 teaspoons grated lemon zest
Directions
1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
4. Stir in the garlic and cook 1 minute more.
5. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
6. Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
Tip
If you have any fresh herbs on hand (tarragon, parsley, chervil, chives), chop them up and toss them with the pasta before serving.
Hands-on Time: 20m
Total Time: 20m
Ingredients
• 12 ounces linguine (3/4 box)
• 1 tablespoon olive oil
• 1 pound zucchini, sliced into thin half-moons
• kosher salt and pepper
• 1 clove garlic, chopped
• 5 ounces fresh goat cheese, crumbled
• 2 teaspoons grated lemon zest
Directions
1. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a medium skillet over medium-high heat. Add the zucchini, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Cook, stirring, until the zucchini is tender and any liquid has evaporated, about 5 minutes.
4. Stir in the garlic and cook 1 minute more.
5. Add all but 2 tablespoons of the cheese to the pasta. Add the reserved cooking water, ¾ teaspoon salt, and ¼ teaspoon pepper. Stir until creamy.
6. Serve the pasta topped with the zucchini, lemon zest, and remaining 2 tablespoons cheese.
Tip
If you have any fresh herbs on hand (tarragon, parsley, chervil, chives), chop them up and toss them with the pasta before serving.
FARM NEWS 7.31
Hi folks,
This past week's weather was a welcome break from all that heat and dry. Plenty of rain and lower temps made work a pleasure! We transplanted fennel, zucchini, rutabegas for fall, direct seeded salad mix, and arugula. We hoed and weeded fall carrots, parsnips, cabbages. It was a lot to squeeze in between harvests.
This coming week on the farm, hand weeding leeks and harvesting onions. It looks to be an epic harvest, due to the size and quantity of this particular crop. To harvest them, we first windrow them in the field, let them dry down for a week or so, then bring them into the barn to finish curing.
New in your share this week: Leeks, potatoes, and celery. Soup anyone? All three crops look really good, though a touch weedy and will take some work to clean up ahead of harvesting.
This week's picture: Yes, we still have seedlings for transplanting. Here are beets, fennel, turnips, chard and a few other items that we'll be planting for the fall. As we turn the corner into August we'll stop seeding in trays and finish up our fall seedings by directly seeding in the field fall greens and fall radishes.
Here's your approximate share:
Salad Mix
Carrots
Onions
Leeks
Potatoes
cucumbers
zucchini
tomatoes
eggplant
collards
cabbage
celery
basil
Sunday, July 24, 2011
What to Do with Beets
One easy option is to cook beets ahead of time and then cube them and keep them in the fridge, either to toss in salads through the week, or to combine with feta and a little vinaigrette. Preparing them is easy: just scrub them with a veggie brush and then wrap them in foil and roast them at 400 degrees for 45 minutes to an hour or until they are tender. Once they are cool, the skins rub right off. In this heat it can be hard to turn on the oven, so instead you can boil them in salted water for 30-45 minutes or until tender. Again when cool, the skins rub right off.
Another alternative is to simply peel the beets (uncooked), and then slice them really thin and put them right into salads - raw. You can do this with a peeler or grater. It’s a very easy way to use beets without having to use the oven to roast or bake, nor do you have to turn on the stove. Very fast and very tasty!
Another alternative is to simply peel the beets (uncooked), and then slice them really thin and put them right into salads - raw. You can do this with a peeler or grater. It’s a very easy way to use beets without having to use the oven to roast or bake, nor do you have to turn on the stove. Very fast and very tasty!
RECPE: Braised Zucchini Wheels with Sesame-Mint Pesto
Ingredient List
Serves 4
• 1/3 cup breadcrumbs
• 1/3 cup whole almonds
• 2 garlic cloves, peeled
• 2 Tbs. fresh mint leaves
• 2 tsp. lemon juice
• 1 tsp. grated lemon zest
• 1 1/2 Tbs. olive oil
• 1 Tbs. sesame seeds
• 4 medium zucchini (2 lb.), cut into 5 wheels each
Directions
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.
Serves 4
• 1/3 cup breadcrumbs
• 1/3 cup whole almonds
• 2 garlic cloves, peeled
• 2 Tbs. fresh mint leaves
• 2 tsp. lemon juice
• 1 tsp. grated lemon zest
• 1 1/2 Tbs. olive oil
• 1 Tbs. sesame seeds
• 4 medium zucchini (2 lb.), cut into 5 wheels each
Directions
1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.
RECIPE: Basil Burgers
Ingredients
1 1/4 pounds ground beef (or turkey)
3 tablespoons Worcestershire sauce
1/2 cup chopped fresh mozzarella
2 sprigs chopped fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 hamburger buns, split
sliced tomato, sauteed onions, or mushrooms for toppings
Yields 4 servings
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the ground beef, mozzarella, Worcestershire sauce, basil, garlic powder, and pepper. Form the mixture into 4 burger patties.
Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns with your favorite toppings!
1 1/4 pounds ground beef (or turkey)
3 tablespoons Worcestershire sauce
1/2 cup chopped fresh mozzarella
2 sprigs chopped fresh basil
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 hamburger buns, split
sliced tomato, sauteed onions, or mushrooms for toppings
Yields 4 servings
Directions
Preheat an outdoor grill for high heat.
In a bowl, mix the ground beef, mozzarella, Worcestershire sauce, basil, garlic powder, and pepper. Form the mixture into 4 burger patties.
Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns with your favorite toppings!
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