tag:blogger.com,1999:blog-67095748729707976592024-02-18T21:25:35.512-05:00Front Field FarmFront Field Farmhttp://www.blogger.com/profile/14359661737394262260noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-6709574872970797659.post-67195998308195738902014-07-21T10:44:00.000-04:002014-07-21T11:09:34.955-04:00Rattlesnake Bean, Tofu & Mole Tostadas<br />
This recipe serves a big crowd (6-8 people) or will give you extras for the weekday lunch. Store components separately in the fridge.<br />
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<u>Rattlesnake Bean & Tofu Mole Tostadas</u><br />
6 (6-inch) tortillas cut and fried until crisped<br />
8 ounces Front Field Farm rattlesnake beans.<br />
4 to 5 cups water<br />
1 bay leaf<br />
Vegetable oil<br />
1/3 onion diced<br />
1 large clove garlic<br />
2 tsp ground cumin seeds, toasted<br />
1 1/2 tsp salt<br />
1/2 tsp ground black pepper<br />
1 block firm tofu<br />
Garnishes: sour cream, arugula, thinly-sliced radish<br />
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<u>Beans and Tofu</u><br />
Soak beans overnight in a large pot of water. In the morning, drain the beans and add fresh water. Cook beans for 30 min - 1 hour with bay leaf. They're done when tender throughout. Drain, reserving the liquid. Sauté garlic and onion until translucent. Combine all ingredients with beans and some reserved liquid.<br />
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Drain tofu. crumble into a bowl and moisten with mole sauce (recipe follows).<br />
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When ready to serve, lay out tortillas on plates. Add some rattlesnake beans, some tofu in mole sauce and then top with sour cream, arugula and thinly-sliced radish.<br />
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<u>Mole Sauce</u><br />
8 dried chiles negro<br />
8 dried ancho chiles<br />
6 tbsp sesame seeds<br />
1 tbsp whole black peppercorns<br />
6 whole cloves<br />
6 juniper berries<br />
2 fried corn tortillas<br />
1 large onion quartered<br />
3 or 4 cloves garlic<br />
2 large tomatoes halved<br />
4 cups vegetable or chicken stock<br />
3 ounces bittersweet chocolate<br />
2 tbsp salt<br />
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Sauté onion, garlic and whole spices. Fry dried chiles in hot skillet until a little soft. Put chiles in a bowl and take out seeds. Save 1 tbsp of the chile seeds to add back in. Toast the sesame seeds in a pan until brown. Combine the ingredients and boil for 1/2 hour. Add chocolate and puree in a blender until smooth.<br />
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Image credit: recipe.comUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-1217183381166271872014-06-28T21:01:00.000-04:002014-07-21T11:12:18.352-04:00Roasted Watermelon Radishes<span style="font-family: Georgia, serif; font-size: 12pt;">Roasted Watermelon
Radishes</span><br />
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<span style="font-family: "Georgia","serif";">1 pound
watermelon radishes, trimmed <o:p></o:p></span></div>
<span style="font-family: "Georgia","serif";">3 tablespoons
olive oil, divided <o:p></o:p></span><br />
<span style="font-family: "Georgia","serif";">1 teaspoon
coarse sea salt <o:p></o:p></span><br />
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<span style="font-family: "Georgia","serif";">Preheat oven
to 375°. Cut radishes into wedges. Mix with 2 tbsp. oil and put in a 2-qt.
baking dish. Roast radishes, stirring occasionally, until fork tender, about 1
hour. Drizzle with remaining 1 tbsp. oil and sprinkle with sea salt.</span></div>
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<span style="font-family: "Georgia","serif";">Amy Machnak,
Sunset<o:p></o:p></span></div>
<span style="font-family: "Georgia","serif";">FEBRUARY 2012<o:p></o:p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-66441848725698988442014-04-18T12:16:00.000-04:002014-07-21T11:19:47.821-04:00Recipe Roundup: Beets<div class="separator" style="clear: both; text-align: center;">
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While the red varietal famously makes carmine hands of us all, the chiogga, striped, and the golden seem much more forgiving to those who don't keep latex gloves in their kitchen.<br />
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The versatility is marvelous, and I suspect we rarely showcase beets in their myriad ways when we cook. Consider that they are both savory and sweet. Then use them that way: beet ice cream, anyone?How about a salsa of roasted beets and citrus? You can grate them into in a slaw, roast and toss with orange juice and minced shallot, or add to chocolate cakes for extra moisture just like a carrot cake.....<br />
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Let's get your ideas flowing:<br />
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<ul>
<li><a href="http://frontfieldfarm.blogspot.com/2013/02/beet-salsa.html">Beet salsa</a> served with tortilla chips and guacamole</li>
<li>A salad of beet, fennel and grapefruit</li>
<li>A clean <a href="http://www.foodandwine.com/recipes/spicy-raw-beet-slaw-with-citrus-scallions-and-arugula">beet slaw</a> with citrus scallions and arugula</li>
<li>Martha Stewart's c<a href="http://www.marthastewart.com/857644/chocolate-beet-cake">hocolate beet cake</a></li>
</ul>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-91795578530967353412014-04-02T07:00:00.000-04:002014-07-21T11:15:38.772-04:00Komatsuna: Spring's Little Black Dress<div>
Komastuna (Ko-ma-tsu-na) -- Japanese mustard spinach -- returns this season. She's a beauty of a green. Kinda like the "little black dress" of spring greens. </div>
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I hear you scoff.</div>
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You see, Komatsuna does well in many forms: stir fry, add to soups, use fresh in salads, blanch and then roll into sushi, or pickle. She's a rather versatile item. In general, I like to use asian greens in asian-style dishes, so for spring, I tend to make chilled or warm noodle-based salads and add a bunch of ginger, garlic and shredded greens. </div>
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Another favorite stand-by is to make a kimchi (Korean-style pickle) out of the greens and serve it over some creamy grits. It's a great brunch dish. While the recipe may seem long, it's a small amount of hands-on time. Mostly, it does the work by itself, sitting on your kitchen bench.</div>
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Komastuna Kimchi</div>
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Makes: two quarts</div>
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1 large bunch of komastuna, washed well.</div>
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1 gallon (4l) water</div>
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1/2 cup (100g) coarse salt</div>
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3-4 cloves of garlic, peeled and minced</div>
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one 2" piece of fresh ginger, peeled and minced</div>
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1/4 cup cayenne powder (oh, yes!)</div>
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1 bunch green onions, cut into 1-inch (3cm) lengths</div>
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1 teaspoon sugar or honey </div>
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Slice the cabbage lengthwise in half, then slice each half lengthwise into 3 sections. Cut away the tough stem chunks.</div>
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Dissolve the salt in the water in a very large container, such as a pot, then submerge the cabbage under the water. Put a plate on top to make sure they stay under water. Stand for 2 hours.</div>
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Mix the other ingredients in a very large metal or glass bowl.</div>
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Drain the komastuna, rinse it, and squeeze it dry. Now, mix it in with the other ingredients in the metal/glass bowl.</div>
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Pack the kimchi in a clean glass jar large enough to hold it all and cover it tightly. Let stand for one to two days in a cool place, around room temperature. In the Summer, it can be stored in the fridge otherwise it's ok to leave it out.</div>
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Check the kimchi after 1-2 days. If it’s bubbling a bit, it’s ready and should be refrigerated. If not, let it stand another day, when it should be ready.</div>
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Once the kimchi is fermenting, serve or store in the refrigerator. </div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-90411380126247631462014-01-20T13:58:00.000-05:002014-07-21T11:04:52.703-04:00The Secret to Dried Beans<div class="separator" style="clear: both; text-align: left;">
Dried beans are delightful things to cook in the Winter. They store incredibly well and therefore make an excellent pantry item, which then allows for last-minute dinner inspiration. I personally find beans-from-scratch a very soothing and warming dish to make for supper. In the Summer, once can make the beans ahead and store them in the fridge for tossing with salads.</div>
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Begin with some local Cannelini beans, and, while you're sipping your morning coffee, put the beans in a bowl and cover them with cold water to soak for the day. </div>
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Then head out to do all those things that one does with their day. At 90 minutes before dinner time, drain the beans, put them in a pot, add fresh water, spices (such as chile flake or cayenne), 2-3 peeled garlic cloves, and perhaps a little minced rosemary if you have it. Cover with a lid and turn on high. Stand by.</div>
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Once the beans and water have come to a boil, turn them to low, put the timer on for one hour, and walk away. One hour later, return to the beans and remove from the heat but leave the lid on. It's now 30 minutes before dinner, so make a salad of a local hothouse tomato, maybe saute some beet greens, and warm dinner plates in a low oven. Right before serving drain the beans, pulse 1/3 of the cannelini in a food processor and mix back with the whole beans. </div>
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Plate, and serve to the adoration of your dining companions.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgJxowPChY_w5kjl1bfk_xaZWtPHTqKLDPH93yDRmLyF1XXgU0ksVem798diUPLxGDw_I0uYNkZx8aw0z57jGjJc1aTKD9sgt87L5UhkMvhD_VQufVN6bucoYJ5YCarJ-3atg_Z400thE/s1600/cannelini.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGgJxowPChY_w5kjl1bfk_xaZWtPHTqKLDPH93yDRmLyF1XXgU0ksVem798diUPLxGDw_I0uYNkZx8aw0z57jGjJc1aTKD9sgt87L5UhkMvhD_VQufVN6bucoYJ5YCarJ-3atg_Z400thE/s320/cannelini.jpg" height="240" width="320" /></a></div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-13562841127301212482013-10-27T13:58:00.000-04:002013-10-27T13:58:00.100-04:00Butternut Squash, Swiss Chard and Apple Risotto<br />
We post this recipe now, but to be honest, it's a great idea to practice some dishes before Thanksgiving. This can be a real crowd-pleaser, but it's also a host-pleaser if you've taken the time to make it once before. Then, on the day, you know exactly how much time and energy to set aside. You'll be able to enjoy your guests more and be in the kitchen less.<br />
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It's especially good if you have gluten-free guests, but everyone will love it.<br />
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Butternut Squash, Swiss Chard and Apple Risotto<br />
(Serves 6)<br />
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1/4 cup French green lentils<br />
1 cup diced ( 1/2 inch) peeled butternut squash<br />
6 cups chicken stock or canned low-sodium broth<br />
3 tablespoons unsalted butter<br />
2 tablespoons olive oil<br />
2 large garlic cloves, minced<br />
1 small shallot, minced<br />
2 cups arborio rice<br />
1 cup dry white wine<br />
1 cup finely shredded Swiss chard leaves<br />
1/2 cup diced ( 1/2 inch) peeled Granny Smith apple<br />
1/4 cup freshly grated Parmesan cheese<br />
1 tablespoon chopped sage leaves<br />
Salt and freshly ground pepper<br />
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In a medium saucepan of boiling water, cook the lentils until tender, about 15 minutes; drain and set aside. In another saucepan, steam the squash in a steamer basket until just tender, about 4 minutes. Transfer to a plate.<br />
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In a medium saucepan, bring the stock to a boil; keep it at a bare simmer over very low heat. In a large saucepan, melt 1 tablespoon of the butter in the olive oil over moderate heat. Add the garlic and shallot and cook until softened, about 3 minutes. Add the rice and stir to coat thoroughly. Add the wine and simmer until almost evaporated, about 4 minutes. Stir in one-third of the simmering stock and cook, stirring constantly, until the stock is almost entirely absorbed; repeat with the remaining stock. The risotto should be creamy with just-tender rice grains after 20 minutes.<br />
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Add the lentils, squash, Swiss chard and apple to the risotto. Stir in the Parmesan, sage and the remaining 2 tablespoons of butter. Season with salt and pepper and serve immediately.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-6760920043928768872013-07-25T10:53:00.000-04:002013-07-25T10:53:00.205-04:00Front Field Farm's Drunken Beans<br />
2 cups Front Field Farm beans, cooked<br />
1/2 bottle beer<br />
1 T oil<br />
1/2 onion, chopped<br />
2 cloves Front Field Farm garlic, minced<br />
3 whole serrano peppers, minced<br />
1/2 pound mushrooms, sliced<br />
lime wedges, for serving<br />
<br />
Warm cooked beans. Add beer. These beans should be somewhat soupy. Add more beer if too thick; or turn up the flame, cook off excess liquid if too thin.<br />
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Sauté onion, garlic and chiles in the oil. When soft, add mushrooms. Cook until mushrooms begin to release juices.<br />
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Add mushroom mix to the pot of beans. Mix thoroughly and cook for another 10 minutes. Test for seasoning. Serves 4-6.<br />
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Serve with a lime wedge.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-43474913143518732242013-07-18T10:49:00.000-04:002013-07-18T10:49:00.591-04:00Bean & Vegetable Posole<br />
1 cup dried posole<br />
1 cup Front Field Farms dried beans<br />
1 small onion<br />
2 cloves garlic<br />
1½ tsp. chile powder<br />
1½ tsp whole cumin seed<br />
3/4 tsp. Mexican oregano<br />
1 c. Front Field Farms cherry tomatoes, chopped<br />
3 Front Field Farms small squash or zucchini, sliced ¼"<br />
4 oz. Front Field Farms green beans<br />
1 T vegetable bouillon<br />
2 T cilantro<br />
salt, to taste<br />
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Rinse and soak posole and beans several hours or overnight. Drain. Cook in 5 c. water for 2-3 hours, or until tender, adding water as necessary. In 4 qt. pan saute onion, garlic, chile powder, cumin seed and oregano in 1 T. oil for 7 min. until onion is soft. Add squash and tomatoes. Cook 5 min. stirring occasionally. Stir in beans, posole, cooking liquid, green beans and bouillon. Simmer 30 minutes, adding water if stew is too thick. Add cilantro and salt to taste. Serve with warm tortillas.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-31261265027585488972013-07-04T10:56:00.000-04:002013-07-04T10:56:00.041-04:00Independence Bean Salad<br />
2 cups cooked Jacob's Cattle beans<br />
1/2 red bell pepper, chopped<br />
1/2 green bell pepper, chopped<br />
1 clove garlic, minced<br />
1 scant teaspoon, fresh Italian oregano<br />
1/2 fresh tomato, chopped<br />
olive oil and vinegar to taste<br />
salt to taste<br />
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Gently toss all ingredients and chill for about an hour.<br />
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Variations: Serve on a bed of lettuce. Substitute vinegar for a fig balsamic.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-57209507116965877162013-04-11T12:08:00.000-04:002013-04-11T12:08:00.165-04:00Vegetable Casserole with Tofu Topping (a favorite)<br />
I love this dish much more that I would have ever guessed. It uses so many different vegetables (read: it's versatile) and it's soothingly warm. Practical comfort food? Indeed.<br />
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And what is it that's so good? There's a great balance of color, savory notes (soy sauce), and oomph (cheese and tofu). This is good the next day with some spicy harissa or hot sauce drizzled over. I imagine it would work well as a vegetarian offering at a picnic or cookout, too.<br />
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I do recommend making the full 6 person size. It makes wonderful leftovers for a weekday lunch. Consider adding something else to the oven to further multi-task at the same time.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pass the Hot Sauce, please.</td></tr>
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Vegetable Casserole with Tofu Topping<br />
(serves 6)<br />
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2 Tbsp. olive oil<br />
1 medium onion, halved lengthwise and thinly sliced lengthwise<br />
1 lb mixed greens such as cabbage, kale, spinach, radish tops, cored and cut crosswise into 1/3-inch-thick slices (8 cups)<br />
2 carrots, cut into 1/4-inch-thick matchsticks<br />
1/4 cup water<br />
1 Tbsp. soy sauce<br />
1/4 tsp. salt<br />
For topping<br />
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat<br />
7 oz firm tofu<br />
1/2 cup finely grated Parmesan<br />
1/3 cup olive oil<br />
2 teaspoons dried basil, crumbled<br />
1 1/2 teaspoons dried thyme, crumbled<br />
1 teaspoon paprika<br />
1 garlic clove, chopped<br />
1/4 teaspoon salt<br />
<br />
Sauté vegetables:<br />
Put oven rack in middle position and preheat oven to 350°F.<br />
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add greens, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.<br />
<br />
Make topping:<br />
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.<br />
<br />
Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add cabbage, kale, carrots, water, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.<br />
Make topping:<br />
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-76358664965456635822013-03-14T08:00:00.000-04:002013-03-14T08:00:08.537-04:006 Fresh & Fast SaladsA few quick fixes for the salad junkies among us:<br />
<ul>
<li>romaine lettuce, tangelos, pomegranate, and vinaigrette (3:1 oil:acid)</li>
<li>baby spinach, pears, dried cranberries, pecans, shallot-thyme vinaigrette* </li>
<li>arugula, roasted beets/carrots, sesame seeds, avocado, no dressing</li>
<li>mesclun leaves, cucumbers, spirulina millet**, tahini-lemon dressing</li>
<li>frisee lettuce, apple matchsticks, pan-fried capers, sherry vinaigrette</li>
<li>golden beets, mandarins, shaved shallot, pine nuts, lemon vinaigrette (<a href="http://frontfieldfarm.blogspot.com/2012/03/golden-beet-salad-w-clementine.html">recipe</a>)</li>
</ul>
<div>
<br /></div>
<div>
*<u>Shallot-Thyme Vinaigrette</u></div>
<div>
(Massive quantities, delicious)</div>
<div>
<br /></div>
<div>
3 shallots, finely minced</div>
<div>
6 stems of fresh thyme, bruised</div>
<div>
1/3 cup freshly squeezed lemon juice</div>
<div>
2/3 cups champagne vinegar</div>
<div>
3 cups olive oil</div>
<div>
1/2 teaspoon kosher salt</div>
<div>
<br /></div>
<div>
**<u>Spirulina Millet</u></div>
<div>
Cook millet, then toss with a little spirulina powder so that it turns light green. Season with salt.</div>
<br />Front Field Farmhttp://www.blogger.com/profile/14359661737394262260noreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-63203088152418682162013-03-07T11:05:00.000-05:002013-03-07T11:05:00.567-05:00A Comforting Dinner for a Chilly Day<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdK0OwV1JoX4_WpriwTal1oSTZMk2QZaScymiEf_jhQE2HIPQtQr0R3ufNCkOBGSJR8Sc1WA0l2POZN_NFf81c0C3hdDll9C8EBc1MLn8GKItnsuUpP6O_ew1vMGwzxYW13M3x4dFLlWmP/s1600/black+beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdK0OwV1JoX4_WpriwTal1oSTZMk2QZaScymiEf_jhQE2HIPQtQr0R3ufNCkOBGSJR8Sc1WA0l2POZN_NFf81c0C3hdDll9C8EBc1MLn8GKItnsuUpP6O_ew1vMGwzxYW13M3x4dFLlWmP/s640/black+beans.jpg" width="430" /></a></div>
<br />
<br />
<u>Carrots, Black Beans and Crisp Onions</u><br />
1 bunch fresh carrots, trimmed of greens<br />
3 T butter, divided<br />
salt and pepper<br />
1 can black or haricot beans<br />
black mustard seeds, an onion, butter, coriander<br />
<br />
Boil carrots gently until tender, then mash with some butter, salt, pepper and 1/3 cup of their cooking water. The ideal consistency is between mash and thick soup.<br />
<br />
Fry 2 teaspoons black mustard seeds in butter then add a can of black beans, drained of their liquid. In a separate pan, cook a large, thinly sliced onion in butter or oil till crisp and deep golden brown.<br />
<br />
Heat the carrot mixture and spoon into bowls, tip over the black beans and mustard seed and their butter, then top with the crisp, sizzling onions. A little coriander at the end if you wish. Enough for 2Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-13778473437677870432013-02-28T11:42:00.000-05:002013-02-28T11:42:00.375-05:00Beet, Fennel, and Grapefruit SaladThis is a quick dish, which makes an elegant first course or light, clean supper (consider scaling up the quantities if this is the case). It's juicy through and through.<br />
<br />
One of the best things you can do for yourself is to roast your beets ahead of time. You'll feel like a superstar as you reach into the fridge thinking, "here are some beets I prepared earlier...." It's a smart time-saver for weekday meals.<br />
<br />
For this dish roast the beets, blanch the fennel wedges for 2 minutes in simmering water, and segment ("supreme" is the technical term) the grapefruit. Arugula is a nice addition here. So are skillet-toasted pecans. Drizzle over some olive oil and sprinkle with a little salt and pepper.<br />
<br />
Voila! Done.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2ioZMsTiHyUDpJ4v0ww8WooTV-0efGqn6_43tWwK-B3cNCNvkfr9vli9MJPlKhxhkPtgiFHgpukuPYiGGb7OGg9IK2nE7-3uc4ea0tGZWhrlhMHkZb7of_J35hVYoRCeBv5ul37lu2wS/s1600/beetfennelgrapefruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS2ioZMsTiHyUDpJ4v0ww8WooTV-0efGqn6_43tWwK-B3cNCNvkfr9vli9MJPlKhxhkPtgiFHgpukuPYiGGb7OGg9IK2nE7-3uc4ea0tGZWhrlhMHkZb7of_J35hVYoRCeBv5ul37lu2wS/s640/beetfennelgrapefruit.jpg" width="640" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-19297179443993950852013-02-21T15:17:00.000-05:002013-02-21T15:17:00.048-05:00Cabbage Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRvQr5bpuXFeRkQafOhEkNrCh6W883NQaRzvQoLhkWEleK-CNzq092CgAH7Ao9hC2GtlK_rLE92ioobU2mPmMtsVmgybaFCX6C_KQsRp6RPN37-nIK4m-WMXgT_BfDw-5XIYA8iqQYeiq/s1600/cabbagetacos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzRvQr5bpuXFeRkQafOhEkNrCh6W883NQaRzvQoLhkWEleK-CNzq092CgAH7Ao9hC2GtlK_rLE92ioobU2mPmMtsVmgybaFCX6C_KQsRp6RPN37-nIK4m-WMXgT_BfDw-5XIYA8iqQYeiq/s320/cabbagetacos.jpg" width="320" /></a></div>
You know you're ready for a change.<br />
<br />
It's time to shake things up (and with minimal effort).<br />
<br />
So here's what we'll do........<br />
<br />
Buy:<br />
Local green cabbage<br />
fresh salsa<br />
sour cream<br />
almonds<br />
sunflower seeds<br />
1 portobello mushroom<br />
celery<br />
(I'll assume you have the rest on hand)<br />
<br />
Make:<br />
Nut loaf<br />
<br />
<br />
1/2 c. Almonds, ground to a meal<br />
1/2 c. Sunflower seeds, ground to a meal<br />
1/2 c. Chopped onion<br />
1 c. chopped portobello mushroom<br />
1/2 tsp. cayenne<br />
1 c. chopped celery<br />
1/2 c. water<br />
1/4 c. shoyu (soy sauce)<br />
4 Cloves minced garlic<br />
1/4 bunch flat leaf parsley, chopped<br />
1 tsp. Sea salt<br />
1 tsp. ground cumin<br />
<br />
pulse all in a food processor to combine and then bake in a moderate oven at 350 for 20-30 minutes. Store in tupperware in the fridge and serve with tacos or reheat and add to a morning scramble.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-47646463076776049412013-02-20T12:29:00.000-05:002013-02-21T12:30:21.860-05:00Beet Salsa<br />
<br />
Let's enjoy some Mexican-style food this season. Consider adding guacamole to the assembly and calling it "dinner".<br />
<br />
1 bunch beets, roasted, peeled and diced <br />
1/4 cup finely chopped white onion<br />
1 small garlic clove, minced<br />
1/2 serrano chile, minced<br />
1/4 cup chopped cilantro<br />
1-2 tablespoons fresh lime juice<br />
Kosher salt<br />
Freshly ground black pepper<br />
Tortilla chips, for serving<br />
<br />
Meanwhile, in a large bowl, combine the beet, onion, garlic, serrano, cilantro and lemon juice and season with salt and pepper. Transfer to serving bowl, and serve with tortilla chips.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-6XCtba-u7CjYnXt526w6shS0kNrwEZCFs__eR80EFVA1o_CBEr2jI409aaubskXySNwVa_nGfEphSC3FeEF_SCwO5KPL8D992QhWZYr97SDgt0bIYZQrpI0-HveMYjavHfeKV3RtpZs/s1600/salsa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="462" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn-6XCtba-u7CjYnXt526w6shS0kNrwEZCFs__eR80EFVA1o_CBEr2jI409aaubskXySNwVa_nGfEphSC3FeEF_SCwO5KPL8D992QhWZYr97SDgt0bIYZQrpI0-HveMYjavHfeKV3RtpZs/s640/salsa.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;">Beet Salsa. Why not?!</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-15335685838450475542013-02-14T07:00:00.000-05:002014-07-21T11:10:04.806-04:00Happy Valentine's Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQXmHY8xXQ7QbVCbhY5AyneXUAaHQ6cWKMgt0R2aSUEtQowRHZrxWaMmU3nxRhxP5kv_B9vuYe8ECKAA-zWN2tCl-mvneSkGJlefbJUUS2w8FQqVgfXwCEynuL4TSuFmYFPieksKWuzXG/s1600/carrot+with+heart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHQXmHY8xXQ7QbVCbhY5AyneXUAaHQ6cWKMgt0R2aSUEtQowRHZrxWaMmU3nxRhxP5kv_B9vuYe8ECKAA-zWN2tCl-mvneSkGJlefbJUUS2w8FQqVgfXwCEynuL4TSuFmYFPieksKWuzXG/s320/carrot+with+heart.JPG" height="240" width="320" /></a></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-66532356566704969672013-02-07T07:00:00.000-05:002013-02-07T07:00:10.756-05:00Cranberry Cabbage Slaw<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKtfRIfl1tofBVr6C2JX-E_db38wck-TO-KCT2KDNcXMIF8LAbeiCRgAQFjnAYTREqhUM-R-V3-Z7mc4ci7ZHjdddnbXH_i0Zpqrf4NH7dTG316g_yRZS6Nj_29t-rM82knNnVkTebP-j/s1600/cabbageslaw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKtfRIfl1tofBVr6C2JX-E_db38wck-TO-KCT2KDNcXMIF8LAbeiCRgAQFjnAYTREqhUM-R-V3-Z7mc4ci7ZHjdddnbXH_i0Zpqrf4NH7dTG316g_yRZS6Nj_29t-rM82knNnVkTebP-j/s320/cabbageslaw2.jpg" width="320" /></a></div>
This one's simple.<br />
<br />
Thinly slice your cabbage and place it in a bowl. Add lemon zest, salt, cracked pepper dried cranberries, sliced celery and parsley leaves. No oil is needed.<br />
<br />
Toss all well and set aside until dinnertime, about an hour is great. The salt will tenderize the cabbage, softening it. Serve as a side dish with your usual warm entree. The crunch of the slaw provides a nice textural contrast.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-61546806640810142912013-02-01T13:56:00.001-05:002013-02-01T13:56:49.801-05:00Staging a fabulous dinner party in Winter<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.bbcgoodfood.com/content/recipes/features/new-years-eve-dinner/indexLarge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="http://www.bbcgoodfood.com/content/recipes/features/new-years-eve-dinner/indexLarge.jpg" width="320" /></a></div>
<br />
Dear Friends,<br />
<br />
It's Winter and it's cold. You'd like to be inside and warm, yet still feel a sense of community. Here are a few pointers on holding a dinner party to blow socks off (proverbially speaking, of course).<br />
<br />
1. Realize that this is also Thanksgiving bootcamp. You'll figure things out now that help you in November and in years to come. Pay attention to how many you can fit in your dining room and how many things can go in your oven. That's all non-negotiable. You can thank us later.<br />
<br />
2. Your guest are here to see you having a good time with them. To aid this process, you need to have a first course and dessert (if doing) that's made before they're here and sitting on plates ready (hiding in the kitchen like a Food Network Show). And you need a second course that's sitting in the oven/salad bowls/a platter. If we're talking Winter -- and we are -- roast some vegetables and turn the temperature down to 150 F to keep everything warm. Ooh. Olive-oli roasted cabbage and carrots would be grand; served on<a href="http://frontfieldfarm.blogspot.com/2013/01/the-secret-to-dried-beans.html"> a bed of pureed cannelini beans</a>.<br />
<br />
3. Warm your plates. That's what that other oven rack is for. You may think we're being fussy here, but it's a real luxury to have a warm plate in the winter. Should your oven already be on, this is your chance. Ask your No. 2 person to be in charge of getting those plates out of the oven (with mitts) and putting them on the countertop (for plating in the kitchen) or table (if you're serving family-style). Warm plates keep food warm MUCH longer. It's Winter. Let's live it up here.<br />
<br />
4. Estimate 1/2 to 1 bottle of wine per person. Welcome guests by storing their coats and hats and offering them a glass of wine or some hot tea. Have an open bottle on the table already. Pour some for yourself too. Clearly, you have everything you need prepared, so you can spend time time focusing on the wonderful folk you've invited over. They've probably got much to share with you, their caring friend.<br />
<br />
Sincerely,<br />
Front Field Farm.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6709574872970797659.post-5372854560407606362013-01-27T07:00:00.000-05:002013-01-27T07:00:07.047-05:00Recipe Roundup: Carrots<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz9RiWYVd5YWQEVxEG-M4dUL794ZDsP_XsQc8n3KjKPfxGmWP_bQnYvz979epBzwsNau9nWQW0_Q6H_agHVF0iS6YDIVFix1W2Dz8xRIMQTrxVg8Ch8X090QsSYOvIFxEApmJ2TMWhnPB/s1600/carrot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVz9RiWYVd5YWQEVxEG-M4dUL794ZDsP_XsQc8n3KjKPfxGmWP_bQnYvz979epBzwsNau9nWQW0_Q6H_agHVF0iS6YDIVFix1W2Dz8xRIMQTrxVg8Ch8X090QsSYOvIFxEApmJ2TMWhnPB/s320/carrot.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Our carrots continue to grow through the Winter. The above image comes from our late December harvest, but we're harvesting them through the Spring, too. You can get these through <a href="http://athens.locallygrown.net/market">Locally Grown</a> in Athens, GA.<br />
<br />
While the very best way to enjoy a carrot to snack on it directly, some prefer a little preparation and seasoning with their carrots. Here are some recipes we know and love from around the web. Note that the links below will take you directly to their sites.<br />
<br />
Enjoy!<br />
<br />
<a href="http://gymnopedie.posterous.com/moroccan-carrot-salad">Moroccan Carrot Salad</a><br />
<br />
<a href="http://www.foodandwine.com/recipes/carrot-macaroni-and-cheese">Carrot Mac-n-Cheese</a><br />
<br />
<a href="http://www.huffingtonpost.com/2011/10/27/carrot-osso-buco_n_1061057.html">Carrot Osso Buco</a><br />
<br />
<a href="http://www.saveur.com/article/Recipes/Carrot-Cake-1000067852">An Excellent Carrot Cake</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-25584295076221733012012-11-19T16:28:00.000-05:002013-01-20T14:44:42.164-05:00Brown Dutch Bean Soup<span style="font-family: Georgia, serif;">Brown Dutch Bean
Soup</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";"><br /></span>
<span style="font-family: "Georgia","serif";">The Dutch are renowned
for hearty soups that are packed with flavour. A meal in themselves, these
soups will keep you going for a while. A Dutch dietary staple, brown bean soup,
or <i>bruine bonen soep</i> is nutritious, filling and a cinch to make. A great
mid-week meal for the whole family; it goes well with buttered brown bread. </span><br />
<span style="font-family: Georgia, serif;"><br /></span>
<span style="font-family: Georgia, serif;">5 oz. smoked bacon, cubed (145 g)</span><br />
<span style="font-family: Georgia, serif;">1 tbsp. butter</span><br />
<span style="font-family: Georgia, serif;">5 shallots, chopped</span><br />
<span style="font-family: Georgia, serif;">1 large carrot, diced</span><br />
<span style="font-family: Georgia, serif;">1 large leek, sliced in rings</span><br />
<span style="font-family: Georgia, serif;">1 tbsp. ground paprika</span><br />
<span style="font-family: Georgia, serif;">3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)</span><br />
<span style="font-family: Georgia, serif;">12 oz. tomato puree (375 ml)</span><br />
<span style="font-family: Georgia, serif;">3 cups beef stock (500 ml)</span><br />
<span style="font-family: Georgia, serif;">2 bay leaves (fresh or dried)</span><br />
<span style="font-family: Georgia, serif;">Salt, pepper and soy sauce or Worcester sauce, to taste</span><br />
<span style="font-family: Georgia, serif;">1/2 cup chopped celery leaves</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";"><br />
In a large soup pot, fry the bacon in the butter. </span><span style="font-family: Georgia, serif;">Add the shallots, carrot,
leek and the ground paprika and mix well. Add the beans, tomato puree, stock
and bay leaves. Bring the soup to a boil and then turn down the heat to simmer
for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and
soy sauce (or Worcester sauce) and then blitz the soup half smooth, using a
blender or food processor. The soup should still have texture. Add the celery leaves right before serving. </span><br />
<span style="font-family: "Georgia","serif";"><br /></span>
<span style="font-family: "Georgia","serif";">Serves 4</span></div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Recipe from: inyourpocket.com<o:p></o:p></span></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-32678813155990576662012-11-12T17:36:00.000-05:002013-01-20T15:42:50.965-05:00Garlicky Greens with Painted Pony Beans<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1YjsQiW64w5oLAZAduEMWHCRnGsvnelcoNL2EiLeLlb_edapyyxWW3oDBC3SSsWM4RW2d8VpMjQVdNDX0RKcqpB_0YrUS8cq7Uumz47nn5VT3e40SqIoQqiEgg1Vi_rweoHa4cp4rSYv/s1600/ponybean.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin1YjsQiW64w5oLAZAduEMWHCRnGsvnelcoNL2EiLeLlb_edapyyxWW3oDBC3SSsWM4RW2d8VpMjQVdNDX0RKcqpB_0YrUS8cq7Uumz47nn5VT3e40SqIoQqiEgg1Vi_rweoHa4cp4rSYv/s320/ponybean.jpg" width="320" /></a></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";"><span style="mso-spacerun: yes;"><span style="font-family: "Georgia","serif";">Garlicky Greens with Painted Pony Beans<o:p></o:p></span></span><o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">2 tablespoons
olive oil<o:p></o:p></span></div>
<span style="font-family: "Georgia","serif";">4 garlic
cloves, minced<o:p></o:p></span><br />
<span style="font-family: "Georgia","serif";">2 cups cooked
Painted Pony beans<o:p></o:p></span><br />
<span style="font-family: "Georgia","serif";">9 ounces
fresh kale, sliced into strips<o:p></o:p></span><br />
<span style="font-family: "Georgia","serif";">Salt and
pepper, to taste<o:p></o:p></span><br />
<span style="font-family: "Georgia","serif";">Parmesan for
garnish (optional)<o:p></o:p></span><br />
<br />
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<span style="font-family: "Georgia","serif";"><o:p> </o:p></span><span style="font-family: "Georgia","serif";"><span style="mso-spacerun: yes;"> </span>In a 10-inch skillet, heat one tablespoon
of the olive oil till warm but not smoking. Add the minced garlic and sauté
till translucent, about five minutes. Add the beans and stir until warm. Add
the remaining tablespoon of oil, heat through, and then stir in the kale. It
will mound over the skillet and threaten to fall out onto the stove, but hang
on; in about 6 seconds it will start to wilt and cook down. When this happens,
stir gently to heat all of the kale and coat it with oil. You want the kale to
keep some of its crunch, so don’t overcook Two to three minutes should be
plenty to warm it through. Turn off heat, add salt and pepper. Stir some more,
then grate Parmesan over the top for garnish.</span></div>
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">From: Beckyandthebeanstock.com May, 2008<o:p></o:p></span></div>
<br />
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</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-88445528874196779602012-11-05T15:47:00.000-05:002013-01-20T14:46:50.205-05:00Vegetarian "Southern-style" Collard GreensVegetarian "Southern-style" Collard Greens<br />
<div>
<br /></div>
1 tablespoon olive oil<br />
1 tablespoon butter<br />
1/2 large onion, chopped<br />
1 teaspoon red pepper flakes<br />
1 clove garlic, finely chopped<br />
1 pound collard greens, chopped<br />
3 cups vegetable stock<br />
2 tomatoes, seeded and chopped<br />
Salt and freshly ground black pepper<br />
<div>
<br />
<div class="fn_instructions">
In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper.<br />
<br />
Serves four.<br />
Recipe source: Sunny Anderson - Food Network</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-25915822924195101462012-10-22T17:17:00.000-04:002013-01-20T14:48:44.768-05:00Kohlrabi Fries<span style="font-family: "Georgia","serif";">Kohlrabi can be cut into thick sticks like home fries, browned in a small amount of oil, and seasoned with chili powder (my favorite), curry powder, cumin or paprika. It’s a very satisfying and healthy fry. <o:p></o:p></span><br />
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</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGYkslg1kB_kCwdQeFo23nPDP_T5pQroeGMi3gYBc4pVBeUh4Ho4KsBA9GIjYl2vdOaXWYpSfEqKwNdqAneMRd_4WgtTU1KKq_ZBudmyYRq2wKN9-D7HoMb6V9hxiqXQHpdSZHRLXSL4/s1600/Kohlrabi+fries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdGYkslg1kB_kCwdQeFo23nPDP_T5pQroeGMi3gYBc4pVBeUh4Ho4KsBA9GIjYl2vdOaXWYpSfEqKwNdqAneMRd_4WgtTU1KKq_ZBudmyYRq2wKN9-D7HoMb6V9hxiqXQHpdSZHRLXSL4/s320/Kohlrabi+fries.jpg" width="320" /></a></div>
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</div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">1 1/2 to 2
pounds kohlrabi <o:p></o:p></span></div>
<span style="font-family: Georgia, serif;">1 tablespoon
rice flour, chickpea flour or semolina (more as needed)</span><br />
<span style="font-family: Georgia, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, serif;">2 to 4
tablespoons canola oil or grape seed oil, as needed</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Chili powder,
ground cumin, curry powder or paprika to taste <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, serif;">Peel the kohlrabi and cut into thick
sticks, about 1/3 to 1/2 inch wide and about 2 inches long. </span><span style="font-family: Georgia, serif;">Heat the oil over medium-high heat in a
heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl,
season with salt if desired and quickly toss the kohlrabi sticks in the flour
so that they are lightly coated.</span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">When the oil is rippling, carefully add
the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one
side until browned, about 2 to 3 minutes. Then, using tongs turn the pieces
over to brown on the other side for another 2 to 3 minutes. The procedure
should take only about 5 minutes if there is enough oil in the pan. Drain on
paper towels, and then sprinkle right away with the seasoning of your choice.
Serve hot. <o:p></o:p></span></div>
<br />
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</div>
<span style="font-family: "Georgia","serif";">Serves: 4 to 6.</span><br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">From: Martha
Rose Shulman as printed in NYTimes Recipes For Health, March 2012<o:p></o:p></span></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6709574872970797659.post-56340762941108679042012-10-15T15:56:00.001-04:002013-01-20T14:51:33.436-05:00Butternut Squash with Brown Butter and Thyme<span style="font-family: Georgia, serif;">Butternut
Squash with Browned Butter and Thyme Recipe</span><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">1 1/2 pounds
butternut squash, peeled, seeds removed, flesh diced into 1/2-inch pieces
(about 4 cups)</span></div>
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<span style="font-family: "Georgia","serif";"><span style="mso-spacerun: yes;"> </span>3 Tbsp butter</span></div>
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<span style="font-family: "Georgia","serif";"><span style="mso-spacerun: yes;"> </span>1 Tbsp chopped fresh thyme (or 1 teaspoon of
dried)</span></div>
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<span style="font-family: "Georgia","serif";"><span style="mso-spacerun: yes;"> </span>Salt and freshly ground black pepper</span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Heat a large skillet on medium heat. Add
the butter, whisking frequently. Continue to cook the butter. Once melted it
will foam up a bit, then subside. Honey-colored browned milk solids will begin
to form. The butter should have a wonderful nutty aroma. Remove from heat. Add
the thyme, whisking continuously. If using fresh thyme, the mixture will foam
up a bit.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Note that it doesn't take much time to go
from browned butter to burnt butter. You will want to remove the pan from the
heat element and place it on a cool surface to help stop the cooking of the
butter. If the butter burns, I recommend dumping it and starting over,
something I've had to do on occasion when not paying close attention.<o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Add the cubed butternut squash pieces to
the pan and return the pan to the burner, heating to medium high. Use a wooden
or metal spoon to stir the squash pieces so they are all well coated with the
butter thyme mixture. Sprinkle generously with salt and pepper. Spread the
squash pieces out in an even layer and let cook, without stirring, so that they
brown a bit on one side (several minutes). Stir and spread the pieces out again
and let cook without stirring so more sides get browned. <o:p></o:p></span></div>
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<span style="font-family: "Georgia","serif";">Reduce the heat to low, cover the pan,
and let cook until the squash is tender, 10 to 20 minutes, depending on how big
you cut the pieces.<o:p></o:p></span></div>
<br />
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<span style="font-family: "Georgia","serif";">Add more salt
and pepper to taste, sprinkle with a bit more chopped fresh thyme before
serving.</span></div>
<br />
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<span style="font-family: "Georgia","serif";">Serves
3 to 4.</span><span style="font-family: Georgia, serif;"> </span></div>
<span style="font-family: "Georgia","serif";">From: SimplyRecipes.com
Posted by Elise on Nov 16, 2008 <o:p></o:p></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6709574872970797659.post-18775489167021765852012-10-08T17:22:00.001-04:002013-01-20T13:38:35.944-05:00Marco Canora’s Braised Romano Beans<br />
Marco Canora’s Braised Romano Beans<br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
1 large red onion <o:p></o:p></div>
2 stalks of celery<o:p></o:p><br />
1 carrot<o:p></o:p><br />
1/4 cup
extra-virgin olive oil<o:p></o:p><br />
5 hand-crushed
Roma tomatoes (or 1 12-oz. can crushed tomatoes) <o:p></o:p><br />
1 1/2 lbs. Romano beans<o:p></o:p><br />
Salt and pepper to
taste<o:p></o:p><br />
1/3 cup chopped
basil<br />
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</div>
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
Trim stem end of beans and cut larger ones in half.
Set aside. <o:p></o:p></div>
Finely chop the onion, celery, and carrot, and sauté
them in olive oil with tomatoes for about 20 minutes until the soffritto, or sautéed
vegetable mixture, turns pale gold. <o:p></o:p><br />
Add Romano beans gradually and stir to coat well. <o:p></o:p><br />
Cover and cook over low heat, adding a couple of
tablespoons of water if the mixture appears too dry. Cook for about 40 minutes,
or until very soft but not falling apart. <o:p></o:p><br />
Season with salt and pepper, and finish with chopped
basil.<o:p></o:p><br />
<br />
<div class="MsoNoSpacing" style="margin: 0in 0in 0pt;">
<o:p><span style="font-family: Calibri;">Recipe from</span></o:p><span style="font-family: Calibri;"> New York magazine, 2006<o:p></o:p></span></div>
Unknownnoreply@blogger.com1