June 2004
Monthly Archive
Stir-Fried Chard with Ginger and Chili
Posted by admin on 29 Jun 2004 | Filed under: Recipes
Ingredients:
1 bunch chard
2 tablespoons oil
2 thin slices ginger root, peeled and chopped
1 whole dried red chili pod or 1 fresh jalapeno pepper, seeds removed and minced
1 clove garlic, minced
1/4 cup chopped onion
1/4 teaspoon salt
Directions:
Wash and trim chard. Cut stems in thin slices and leaves in large pieces. Heat frying pan, add oil, and when hot, toss in ginger, chili pepper, garlic and onion. Allow to sizzle briefly. Add salt. Add chard stems. When crisply tender, toss in chard leaves. Stir-fry briefly. Cover to allow greens to cook briefly. Serve over rice.
Serves: 4-6 (as a side dish)
Source: A Midwest Gardener’s Cookbook
Garlic Stir-Fried Snap Peas
Posted by admin on 29 Jun 2004 | Filed under: Recipes
Ingredients:
3 cups sugar snap peas
1 tablespoon oil
2 large garlic cloves, minced
2 teaspoons fresh lemon juice
salt and pepper to taste
Directions:
Heat oil in skillet. Stir in garlic. Add peas; cook and stir 2-4 minutes on medium heat. Remove and sprinkle on lemon juice, and salt and pepper. Serve over rice.
Serves: 6-8 (as a side dish)
Source: From Asparagus to Zucchini, 1st Edition
Cilantro Pesto
Posted by admin on 29 Jun 2004 | Filed under: Recipes
Ingredients:
1 to 2 garlic cloves
2 tablespoons walnuts
1/4 cup parmesan cheese
1 handful cilantro
1/4 cup olive oil
Directions:
Combine garlic and walnuts in a blender until smooth. Add olive oil, cilantro, and parmesan cheese. Serve over hot pasta.
Serves: 4-6
Source: Luna Circle Farm
Chinese Cabbage with Lemon and Ginger
Posted by admin on 22 Jun 2004 | Filed under: Recipes
Ingredients:
4 cups Chinese cabbage, sliced
1 jalapeno, seeded and thinly sliced
1 green onion, thinly sliced on the diagonal
1 tablespoon coarsely chopped cilantro
2 tablespoons fresh lemon juice
1/2 tablespoon rice wine vinegar
1 teaspoon grated fresh ginger
2 tablespoons olive oil
salt to taste
Directions:
Trim base of cabbage, cut it in half lengthwise, and remove core. Cut cabbage crosswise into 1/2 inch-thick slices. Toss with the chili, green onion, and cilantro. Whisk together the remaining ingredients. Toss cabbage with dressing.
Serves: 4-6
Source: From Asparagus to Zucchini, 1st Edition
Snow Peas and Mushroom Salad
Posted by admin on 22 Jun 2004 | Filed under: Recipes
Ingredients:
1/4 pound snow peas, stem removed
1/4 pound fresh mushrooms, sliced
2 tablespoons soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
Directions:
Blanch stemmed snow peas in boiling salted water for 2 to 3 minutes. Drain and cool by running under cold water. Toss with mushrooms. In another bowl mix soy sauce, sugar, and oil until sugar is dissolved. Chill vegetables and dressing separately until ready to serve. Toss just before serving.
Serves: 4 (as a side dish)
Source: A Midwest Gardener’s Cookbook
Wisconsin Fresh Fruit Crumble
Posted by admin on 15 Jun 2004 | Filed under: Recipes
Ingredients:
6 cups fruit (chopped rhubarb)
1 cup white sugar
1 cup flour
½ cup dark brown sugar
1 tsp cinnamon
¼ pound (1 stick) cold butter
Directions:
Preheat oven to 350 degrees. Spread fruit over bottom of a 9 by 13-inch baking pan. Sprinkle white sugar evenly over fruit. Mix flour, brown sugar and cinnamon in a bowl. Cut in the butter with a pastry cutter until butter is the size of peas. Spread this mixture over fruit. Bake 45 minutes.
Serves: 8
Source: Fresh Market Wisconsin, by Terese Allen
Spinach Waldorf Salad with Creamy Apple Dressing
Posted by admin on 15 Jun 2004 | Filed under: Recipes
Ingredients:
½ cup mayonnaise
2 tbsp frozen apple juice concentrate, thawed
¼ tsp cinnamon
2 red apples, cored and cubed (not peeled) [about 4 cups]
½ cup seedless red grapes, halved
½ cup chopped celery
½ cup chopped walnuts
4 cups fresh spinach leaves, torn
Directions:
In large bowl, combine mayonnaise, juice concentrate and cinnamon; blend well. Add apples, grapes, celery and walnuts, toss to coat. (Can cover and refrigerate for several hours). Just before serving, place spinach in large salad bowl. Spoon apple mixture over spinach; toss to mix and coat. I like adding some crumbled bleu cheese also.
Serves: 8 (1-cup servings)
Source: Maggie Tiffany, sent in by Barbara Kirby
Baked Risotto with Asparagus, Spinach and Parmesan
Posted by admin on 15 Jun 2004 | Filed under: Recipes
Ingredients:
1 tbsp olive oil
1 cup finely chopped onion
1 cup Arborio rice
8 cups fresh spinach
2 ½ cups chicken broth
¼ tsp each salt and nutmeg
½ cup freshly grated Parmesan cheese
1 ½ cups diagonally sliced asparagus
Directions:
Heat oven to 400 degrees. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes or until tender. Add rice; stir well. Stir in spinach, broth, salt and nutmeg. Bring to a simmer; cook 7 minutes. Stir in ¼ cup cheese. Cover and bake in the oven for 15 minutes. Stir in asparagus; sprinkle with ¼ cup cheese. Cover and bake an additional 15 minutes or until liquid is almost absorbed.
Serves: 4
Source: Glen Rosen, CSA member
Pasta with Fresh Spinach, Walnuts and Gorgonzola Cheese
Posted by admin on 08 Jun 2004 | Filed under: Recipes
Ingredients:
1 tablespoon olive oil
2 to 3 cloves garlic, minced
½ pound fresh spinach, cleaned & shredded
¼ pound walnut pieces
6 ounces Gorgonzola cheese, crumbled
Freshly ground black pepper
Hot cooked pasta of your choice
Directions:
Heat oil in skillet over medium heat; add garlic and sauté until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta.
Serves: 4
Source: From Asparagus to Zucchini, 1st Edition