One of the best things about being a part of a CSA community is connecting and sharing with your neighbors - especially when it comes to recipes! Here are some favorites sent in from our members - Enjoy!
Shared by Laura D.
Dill Pesto
Servings = 6 | Serving size =2 tablespoons
This recipe can be multiplied by 2.
This dill pesto keeps well for up to a week in the refrigerator.
2 Tbsp pine nuts
2 cloves garllc (minced)
4 cups fresh dill
1 ounce Parmigiano-Reggiano (grated)
2 Tbsp water
2 tsp fresh lemon juice
2 Tbsp extra virgin olive oil
Combine pine nuts, garlic fresh dill, parmesan, water, lemon juice and olive oil in blender and blend until smooth.
Chill thoroughly.
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Green Chutney
# 2 cups chopped fresh cilantro
# 1 cup chopped mint
# 1 tablespoon fresh ginger, chopped
# 1 tablespoon garlic, chopped
# 1 tablespoon green chilies, chopped
# 2 tablespoons desiccated coconut
# salt
# 1/4 cup lemon juice
Grind all the ingredients with a little water. When it was blended I thought it was a little bitter, so I added some honey and cranberries and blended again, and it tasted great after that.
Shared by Cayrn M.
Featured Recipe: Tender Braised Kale (Serves 4)
Kale requires longer cooking times than chard or spinach. This method gives you tender succulent greens and minimizes nutrient losses.
1 large bunch kale, washed
2 shallots or 1 small onion, thinly sliced
2 tablespoons olive oil
1/3 cup water or chicken stock
1 tablespoon balsamic vinegar
Salt and pepper, to taste
1. Coarsely chop kale, discarding tough stems.
2. Heat olive oil in large skillet until shimmering and add shallots. Saute over medium heat until softened.
3. Add kale to pan, moving it around with tongs to wilt it evenly.
4. When kale is wilted, add stock, tightly cover skillet and turn heat to low. Simmer until liquid is absorbed, about ten to fifteen minutes. If kale is not yet tender, add a few more tablespoons of liquid and continue to simmer gently.
5. When kale is tender but still bright green, remove the lid and turn up the heat to cook off any remaining liquid. Add balsamic vinegar and salt and pepper, to taste.
Nutrition Information (per serving): Calories 137, Carbohydrates 16g, Fiber 3g, Sugar 1g (Added sugar 0g), Protein 5g, Fat 8g.
Recipe from: Nutrition Diva's Secrets for a Healthy Diet, © 2011, All rights reserved
Monday, May 23, 2011
Friday, May 6, 2011
Just Thinking
I thought it quite amusing when a lifelong girlfriend texted me this morning, and asked "What are you doing now"?
Now this friend (Michelle)and I have known eachother since kindergarden. We were best buds all through elementary school, and kept in close contact during highschool and even college, although she was in the midwest at Notre Dame and I was here at UCONN.
We kept in touch when she moved to New York City landing her first job in publishing, and we even stayed in touch when I worked as a designer in Atlanta
and then NYC.
Michelle was there at the time when I opened my day spa almost ten years ago. She would always make a special stop into the spa for service when she came home to visit her family(she has the bushiest eyebrows!)
She was also around when I decided to open a Lilly Pulitzer/Lacoste boutique (she should have stopped me, retail clothing is a headache!)and a Yoga Center. She was also there to talk to when I decided to sell my business and move back to reestablish my family's farm.
So you can see, Michelle and I have witnessed eachothers lives since we were just about five years old...which fast forward leads to today's question. "What are you doing now?"
This question really caught me by surprise, because most of the time we just go about our daily business and dont really think of what we are doing "now".
So I stopped and looked around, and my first instinct was just to lie and makeup something really cool. But then I laughed and thought about it and my response went something like this. " I am digging in the dirt right now, chomping on an icicle radish that I just pulled out of the ground".
And then I realized that this was pretty cool!
Now this friend (Michelle)and I have known eachother since kindergarden. We were best buds all through elementary school, and kept in close contact during highschool and even college, although she was in the midwest at Notre Dame and I was here at UCONN.
We kept in touch when she moved to New York City landing her first job in publishing, and we even stayed in touch when I worked as a designer in Atlanta
and then NYC.
Michelle was there at the time when I opened my day spa almost ten years ago. She would always make a special stop into the spa for service when she came home to visit her family(she has the bushiest eyebrows!)
She was also around when I decided to open a Lilly Pulitzer/Lacoste boutique (she should have stopped me, retail clothing is a headache!)and a Yoga Center. She was also there to talk to when I decided to sell my business and move back to reestablish my family's farm.
So you can see, Michelle and I have witnessed eachothers lives since we were just about five years old...which fast forward leads to today's question. "What are you doing now?"
This question really caught me by surprise, because most of the time we just go about our daily business and dont really think of what we are doing "now".
So I stopped and looked around, and my first instinct was just to lie and makeup something really cool. But then I laughed and thought about it and my response went something like this. " I am digging in the dirt right now, chomping on an icicle radish that I just pulled out of the ground".
And then I realized that this was pretty cool!
Drilling of the Well
So we have been drilling on the farm for a new well for over two days now, and still no water! We have all of these amazing irrigation plans mapped out that are rearing to go on the farm this year; including buried pipelines, driplines that hang from the ceiling in the greenhouse(and all of that fancy kind of stuff).
Well, 300 ft, no water. 400 ft, no water. 500 ft, no water. 600 ft, no water. Yikes!
So needless to say, all we are left with is a big hole in the ground. So now we are weighing the options of hydro-fracturing the well, or possibly digging a new one.
I am just about ready to grab a stick and start dowsing for water! So fingers crossed, and hoping to find a gusher!
Well, 300 ft, no water. 400 ft, no water. 500 ft, no water. 600 ft, no water. Yikes!
So needless to say, all we are left with is a big hole in the ground. So now we are weighing the options of hydro-fracturing the well, or possibly digging a new one.
I am just about ready to grab a stick and start dowsing for water! So fingers crossed, and hoping to find a gusher!
Thursday, May 5, 2011
Sage and Garlic Mashed Potatoes
1 large garlic clove, sliced
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced or 1 1/2 teaspoons dried sage, crumbled
For fried sage leaves
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling
4 russet (baking) potatoes (about 2 pounds)
1 cup plain yogurt
1 tablespoon unsalted butter, softened
Preparation
In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
Make fried sage leaves:
In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
Preheat oven to 350°F.
While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
Heat potatoes in oven until heated through and top with fried sage leaves.
3 tablespoons olive oil
1 tablespoon fresh sage leaves, minced or 1 1/2 teaspoons dried sage, crumbled
For fried sage leaves
olive oil for frying
12 whole fresh sage leaves
coarse salt for sprinkling
4 russet (baking) potatoes (about 2 pounds)
1 cup plain yogurt
1 tablespoon unsalted butter, softened
Preparation
In a small saucepan simmer garlic in oil until golden. Stir in sage and remove pan from heat. Let mixture stand 15 minutes and drain oil through a fine sieve into a small bowl, discarding solids.
Make fried sage leaves:
In a small skillet heat 1/8 inch oil over moderately high heat until hot but not smoking and fry sage leaves, 1 at a time, about 3 seconds, until crisp, transferring with a slotted spoon to paper towels to drain. Sprinkle sage leaves with coarse salt.
Peel potatoes and quarter. In a large saucepan cover potatoes by 1 inch with salted cold water and simmer until tender, about 20 minutes. Reserve about 1/3 cup cooking liquid and drain potatoes.
Preheat oven to 350°F.
While potatoes are still warm force through a ricer or medium disk of a food mill into a bowl and beat in yogurt, butter, seasoned oil, enough reserved liquid to reach desired consistency, and salt and pepper to taste. Transfer to an ovenproof serving dish. Mashed potatoes may be made 1 day ahead and chilled, covered.
Heat potatoes in oven until heated through and top with fried sage leaves.
HAPPY CINCO DE MAYO - Roasted Jalapeño-Tomato Salsa with Fresh Cilantro
yield: Makes 2 1/2 cups
This salsa is closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience. Made with plum tomatoes, your salsa will have a more balanced texture — just right for using the salsa as an ingredient in other dishes.
Ingredients
1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar
1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
This salsa is closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience. Made with plum tomatoes, your salsa will have a more balanced texture — just right for using the salsa as an ingredient in other dishes.
Ingredients
1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed
Half of a small white onion (2 ounces), sliced 1/4 inch thick
4 garlic cloves, peeled
1/4 cup water
1/3 cup chopped fresh cilantro, loosely packed
1 generous teaspoon salt
1 1/2 teaspoons cider vinegar
1. Heat the broiler. Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
2. Turn the oven down to 425 degrees. Separate the onions into rings. On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.
3. For a little less rustic texture or if you're canning the salsa, pull off the peels from the cooled tomatoes and cut out the "cores" where the stems were attached, working over your baking sheet so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
4. Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you're planning to use your salsa right away, simply pour it into a bowl and it's ready, or refrigerate it covered and use within 5 days.
Broiled Chicken, Romaine, and Tomato Bruschetta
yield: Makes 1 serving
active time: 25 min
total time: 25 min
It's so straightforward to put everything under the broiler at once and remove each component as finished—when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.
Ingredients
1 (1/2-inch-thick) center slice from a round Italian loaf of bread
1 tablespoon extra-virgin olive oil plus additional for brushing
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons grated parmesan
1/2 teaspoon grated lemon zest
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon herbes de Provence/em> or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 teaspoon fresh lemon juice
1 garlic clove, halved crosswise
Preparation
Preheat broiler.
Brush both sides of bread with oil, then put bread on a large baking sheet.
Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.
Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.
active time: 25 min
total time: 25 min
It's so straightforward to put everything under the broiler at once and remove each component as finished—when the bread is toasted, the romaine is wilted, the chicken is cooked, and the tomato is juicy.
Ingredients
1 (1/2-inch-thick) center slice from a round Italian loaf of bread
1 tablespoon extra-virgin olive oil plus additional for brushing
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
2 tablespoons grated parmesan
1/2 teaspoon grated lemon zest
1 chicken cutlet (about 1/4 inch thick)
1 plum tomato, halved lengthwise
1/4 teaspoon herbes de Provence/em> or dried thyme
1/4 head romaine (quarter head lengthwise), tough outer leaves removed and root end kept intact
1 teaspoon fresh lemon juice
1 garlic clove, halved crosswise
Preparation
Preheat broiler.
Brush both sides of bread with oil, then put bread on a large baking sheet.
Stir together mayonnaise, mustard, cheese, and zest in a small bowl, then coat top of cutlet with about 2 tablespoons sauce, reserving remaining sauce. Transfer chicken to baking sheet.
Brush cut sides of tomato with oil and season with salt and pepper, then sprinkle with herbes de Provence. Transfer to baking sheet.
Toss romaine with 1 tablespoon oil, lemon juice, and 1/8 teaspoon each of salt and pepper in a bowl until coated. Transfer to baking sheet.
Broil 3 to 4 inches from heat until bread is golden-brown, about 2 minutes. Turn bread and continue broiling until browned, about 2 minutes. Remove toast from broiler and continue broiling until romaine is wilted and well browned in spots, chicken is just cooked through, and tomato is lightly browned, 1 to 4 minutes more (remove romaine, chicken, and tomato as done).
Rub toast with cut side of garlic (reserve other 1/2 clove for another use). Top garlic toast with chicken, lettuce, and tomato. Serve with remaining sauce.
Golden Egg White Omelets with Spinach and Cheese
Ingredients
2 medium yellow bell peppers
1/4 cup plus 2 tablespoons water
1 small onion, finely chopped
3 teaspoons olive oil
2 (5-ounce) bags baby spinach, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
12 large egg whites or liquid egg whites
1 ounce coarsely grated Gruyère (1/4 cup)
Make pepper purée:
Preheat broiler.
Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.
Prepare spinach:
Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
Make omelets:
Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.
2 medium yellow bell peppers
1/4 cup plus 2 tablespoons water
1 small onion, finely chopped
3 teaspoons olive oil
2 (5-ounce) bags baby spinach, coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons all-purpose flour
12 large egg whites or liquid egg whites
1 ounce coarsely grated Gruyère (1/4 cup)
Make pepper purée:
Preheat broiler.
Broil bell peppers on a broiler pan about 5 inches from heat, turning occasionally with tongs, until skins are blackened, about 15 minutes. Transfer to a bowl and let stand, covered, until cool enough to handle, about 20 minutes. Peel peppers, discarding stems and seeds, and coarsely chop, then purée in a blender with 2 tablespoons water, scraping down sides of blender, until smooth.
Prepare spinach:
Cook onion in 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat, stirring frequently, until golden, about 5 minutes. Stir in spinach, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and remaining 1/4 cup water and cook, stirring, until spinach is wilted, about 3 minutes. Transfer to a colander set over a bowl and drain off excess liquid, gently pressing on spinach.
Make omelets:
Whisk together pepper purée and flour in a large bowl, then whisk in egg whites and remaining teaspoon salt and 1/4 teaspoon pepper until combined.
Heat 1/2 teaspoon oil in an 8-inch nonstick skillet over moderate heat until hot but not smoking. Pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Spoon one fourth of spinach over half of omelet and sprinkle with 1 tablespoon cheese. Fold remaining half of omelet over filling using a heatproof plastic spatula and transfer to a plate. Keep warm, covered with foil.
Make 3 more omelets with remaining egg mixture, oil, spinach, and cheese in same manner.
Kale Chips
yield: Makes 24
Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive!
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preparation
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Roasting the leaves coaxes out a nutty, briny flavor that's kind of addictive!
12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Preparation
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
Swiss Chard Lasagna with Ricotta and Mushroom
yield: Makes 8 servings
active time: 1 hour
total time: 2 hours (includes baking time)
Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.
IngredientsBéchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss chard and mushroom layers:
1 pound Swiss chard, center rib and stem cut from each leaf
4 tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg
Lasagna:
9 7 x 3-inch lasagna noodles
Extra-virgin olive oil
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided
Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.
For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.
active time: 1 hour
total time: 2 hours (includes baking time)
Slightly bitter Swiss chard (which is a variety of beet) was reportedly named for the Swiss botanist who identified the green. In this dish, chard's earthy flavor balances out the rich, creamy béchamel sauce.
IngredientsBéchamel sauce:
2 1/2 cups whole milk
1 Turkish bay leaf
6 tablespoons (3/4 stick) unsalted butter
1/4 cup all purpose flour
1/2 teaspoon coarse kosher salt
1/2 teaspoon (scant) ground nutmeg
Pinch of ground cloves
Swiss chard and mushroom layers:
1 pound Swiss chard, center rib and stem cut from each leaf
4 tablespoons extra-virgin olive oil, divided
1 1/3 cups chopped onion
4 large garlic cloves, chopped, divided
1/4 teaspoon dried crushed red pepper
Coarse kosher salt
1 pound crimini mushrooms, sliced
1/4 teaspoon ground nutmeg
Lasagna:
9 7 x 3-inch lasagna noodles
Extra-virgin olive oil
1 15-ounce container whole-milk ricotta cheese (preferably organic), divided
6 ounces Italian Fontina Cheese, coarsely grated (about 1 1/2 cups packed), divided
8 tablespoons finely grated Parmesan cheese, divided
Test-kitchen tip: To test for doneness, insert the blade of a small knife deep into the center of the lasagna for 30 seconds. remove the knife and feel the blade. If it's hot, so is the lasagna.
For béchamel sauce:
Bring milk and bay leaf to simmer in medium saucepan; remove from heat. Melt butter in heavy large saucepan over medium-low heat. Add flour and whisk to blend. Cook 2 minutes, whisking almost constantly (do not let roux brown). Gradually whisk milk with bay leaf into roux. Add 1/2 teaspoon coarse salt, nutmeg, and cloves and bring to simmer. Cook until sauce thickens enough to coat spoon, whisking often, about 3 minutes. Remove bay leaf. DO AHEAD: Béchamel sauce can be made 1 day ahead. Press plastic wrap directly onto surface and chill. Remove plastic and rewarm sauce before using, whisking to smooth.
For swiss chard and mushroom layers:
Blanch chard in large pot of boiling salted water 1 minute. Drain, pressing out all water, then chop coarsely. Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Add onion, half of garlic, and crushed red pepper. Sauté until onion is tender, 3 to 4 minutes. Mix in chard and season to taste with coarse salt and freshly ground black pepper.
Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium- high heat. Add mushrooms and remaining garlic. Sauté until mushrooms are brown and tender, 7 to 8 minutes. Mix in nutmeg and season with coarse salt and pepper.
For lasagna:
Cook noodles in medium pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; arrange noodles in single layer on sheet of plastic wrap.
Brush 13 x 9 x 2-inch glass baking dish with oil to coat. Spread 3 tablespoons béchamel sauce thinly over bottom of dish. Arrange 3 noodles in dish to cover bottom (2 side by side lengthwise, then 1 crosswise). Spread half of chard mixture over pasta, then half of mushrooms. Drop half of ricotta over in dollops and spread in even layer. Sprinkle with half of Fontina, then 4 tablespoons Parmesan; spread 3/4 cup béchamel over. Repeat layering with 3 noodles, remaining chard, mushrooms, ricotta, Fontina, Parmesan, and 3/4 cup béchamel. Cover with 3 noodles and remaining béchamel. DO AHEAD: Can be made 2 hours ahead. Cover with foil. Let stand at room temperature.
Preheat oven to 400°F. Bake lasagna covered 30 minutes. Uncover and bake until heated through and top is golden brown, 20 to 30 minutes longer. Let stand 15 minutes before serving.
Pan-Seared Sea Bass with Beet Sauce and Beet Greens
Serves 4
Ingredients
1 pound red beets with greens (about 3 medium)
1 cup water
1 1/2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
1 teaspoon minced peeled fresh gingerroot
4 sea bass fillets (about 1/2 pound each)
1/2 teaspoon ground coriander
Preparation
Preheat oven to 450°F.
Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
Serve sea bass with beet greens and sauce.
Ingredients
1 pound red beets with greens (about 3 medium)
1 cup water
1 1/2 tablespoons soy sauce
1 tablespoon balsamic vinegar
3 tablespoons unsalted butter
1 teaspoon minced peeled fresh gingerroot
4 sea bass fillets (about 1/2 pound each)
1/2 teaspoon ground coriander
Preparation
Preheat oven to 450°F.
Trim beets, leaving about 1 inch of stems attached, and reserve greens with stems. Wrap beets tightly in foil and in a baking pan roast in middle of oven until tender, about 1 hour. Unwrap beets carefully. When beets are cool enough to handle, slip off skins and stems.
In a blender or food processor puree beets with water, soy sauce, vinegar, and salt and pepper to taste until smooth. Transfer sauce to a small saucepan and keep warm, covered.
Cut greens into 1/2-inch-wide slices and chop stems. In a 12-inch nonstick skillet heat 1 1/2 tablespoons butter over moderate heat until foam subsides and cook gingerroot, stirring, 30 seconds. Add greens and cook, stirring occasionally, until tender, about 10 minutes. Season greens with salt and pepper and keep warm, covered.
Pat sea bass fillets dry. Sprinkle fillets with coriander and season with salt and pepper. In a large nonstick skillet heat remaining 1 1/2 tablespoons butter over moderately high heat until foam subsides and sauté fillets, skin sides down, pressing gently with a spatula if fillets curl, until skin is golden, about 3 minutes. Turn fish over and sauté about 2 minutes more, or until just cooked through.
Serve sea bass with beet greens and sauce.
Dandelion Salad with Warm Hazelnut Vinaigrette
2 large bunches dandelion greens (about 2 pounds)
1/4 cup hazelnuts
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Preparation
Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
Pour hot vinaigrette over greens and toss to combine.
1/4 cup hazelnuts
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
Preparation
Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
Pour hot vinaigrette over greens and toss to combine.
Spring Recipes
Spring has finally arrived after a very long hibernation this winter! Finally we are able to enjoy some warmer weather, and along with that comes fresh greens, and lots of them! I have put together a list of recipes for you to experiment with in this early season. I am sure that many of you have never even thought of eating a dandelion green! I hope you all enjoy!
Farmer Kim
Farmer Kim
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