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Madeleines Bakehouse (Fort Wayne, Indiana)

Madeleines Bakehouse is Fort Wayne’s premiere boutique bakery. They are genuine artisan bakers, using the very best ingredients and traditional methods to make their pastries and treats. Their team bakes fresh daily to provide the community with fresh baked goods of the highest quality. Madeleines Bakehouse handmakes their products with unbleached & unbromated flour, real European style butter, hormone free cream, and local eggs. They produce a gourmet product made with real ingredients, and without the use of shortening, artificial ingredients, or preservatives. Madeleines Bakehouse is excited to provide wholesome baked goods to those who seek an epicurean experience!

For more information, please visit www.madeleinesbakehouse.com

Ingredients:
2 cups quinoa
4 cups chicken or vegetable broth or water
1 garlic clove
Salt
2 tablespoons yogurt, mayonnaise, or sour cream
2 teaspoons curry powder
½ teaspoon turmeric powder
1 ½ tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
¼ cup grated carrot
¼ cup grated summer squash
¼ cup chopped cilantro
¼ cup cranberries
¼ cup toasted and roughly chopped almonds
1 spring onion, white and green separated and the green sliced thin

Directions:
Rinse quinoa through a fine mesh strainer to remove the bitter, powdery coating.  Boil water or broth and then add the quinoa, reduce to a strong simmer, cook for 10-15 minutes or until all the liquid is absorbed.  Do not stir quinoa while it is simmering.  This will cause the quinoa to become mushy.

Meanwhile, prepare the dressing by pounding or mincing the garlic and ¼ teaspoon salt in a mortar until smooth, or put the garlic through a press.  Combine the garlic and salt with the yogurt and curry in a small bowl.  Stir in the lemon juice, then whisk in the oil.  Let stand for 15 minutes for the full flavor to develop.

Once the quinoa is cooked, add it to a large salad bowl.  Combine with the carrots, summer squash, cilantro, cranberries, and almonds.  Pour the dressing over the top, stir to combine.  Garnish with greens from spring onions.

Serves:  4-6
Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:
4 ripe tomatoes
1/4 cup plus 2 teaspoon extra virgin olive oil
Sea salt and freshly ground black pepper
2 garlic cloves
1 cup basil leaves

Directions:
Cut the tomatoes in half crosswise, brush with 1 teaspoon oil and season with salt and pepper.  Oil the grill with 1 teaspoon oil and set for high heat.

While the grill heats up, prepare the basil puree.  Pulverize the garlic with the ¼ cup oil in a blender, then add the basil and a pinch of salt.  Puree until smooth.  The mixture should be thin enough that you can easily drizzle it over the tomatoes.

Place the tomatoes cut side down and grill for 3 to 5 minutes.  Turn over and continue to cook for another 3 to 5 minutes.  Remove from grill and drizzle with basil puree.  Serve immediately.

Serves:  4
Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

4 ripe tomatoes
1/4 cup plus 2 teaspoon extra virgin olive oil
Sea salt and freshly ground black pepper
2 garlic cloves
1 cup basil leaves

 

Directions:

Cut the tomatoes in half crosswise, brush with 1 teaspoon oil and season with salt and pepper. Oil the grill with 1 teaspoon oil and set for high heat.

While the grill heats up, prepare the basil puree. Pulverize the garlic with the ¼ cup oil in a blender, then add the basil and a pinch of salt. Puree until smooth. The mixture should be thin enough that you can easily drizzle it over the tomatoes.

Place the tomatoes cut side down and grill for 3 to 5 minutes. Turn over and continue to cook for another 3 to 5 minutes. Remove from grill and drizzle with basil puree. Serve immediately.

 

Serves: 4

Recipes by: Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:
1/3 cup balsamic vinegar
2 teaspoons granulated sugar
½ teaspoon lemon juice
3 pints strawberries, hulled and cut lengthwise into ¼-inch-thick slices
¼ cup packed brown sugar
Ground black pepper

 

Directions:
Bring the vinegar, granulated sugar, and lemon juice to a simmer in a small heavy bottomed saucepan over medium heat.  Simmer until the syrup is reduced by half (to approximately 3 tablespoons), about 3 minutes.  Transfer the vinegar syrup to a small bowl and cool completely.

With a spoon, lightly toss the berries and brown sugar in a large bowl.  Let stand until the sugar dissolves and the berries exude some juice, 10 to 15 minutes.  Pour the vinegar syrup over the berries, add pepper to taste, and toss to combine.  Divide the berries among individual bowls or goblets and serve immediately.

 

Serves:  6

Recipe by: www.cooksillustrated.com

Ingredients:
1 pound carrots, halved lengthwise (if large) and cut into 1-inch pieces
1 tablespoon unsalted butter
2 teaspoons honey
½ teaspoon chili powder
Coarse salt and ground pepper

 

Directions:
Set a steamer basket in a saucepan over 2 inches simmering water.  Add carrots; cover and steam until very tender, about 25 minutes.  Transfer to a medium bowl and mash with a fork or potato masher.  Stir in butter, honey, and chili powder; season with salt and pepper.

 

Serves:  3 to 4
Recipe by: www.marthastewart.com

 

This Old Farm (Darlington, Indiana)

This Old Farm in is bursting with innovative ideas to support and promote local and sustainable agriculture.  Owners Erick & Jessica Smith started their farm out of a desire to provide healthier food options for their growing family.  By combining their passion for sustainable agriculture with grant writing efforts, This Old Farm has built an alliance of 20+ local, like-minded farms and artisans who work together to share resources and market their sustainable goods.  The goal is to ensure food security by supporting local farms, in turn ensuring customers know exactly where their food comes from and how it is produced. Although This Old Farm is not yet certified organic, they do use organic methods.  All dairy and meat products are sourced from animals raised without growth hormones, antibiotics, and other harmful additives.

Visit www.thisoldfarminc.com for more information.

 

Ingredients:

1 bunch turnips with greens
1 tablespoon butter
1 leek, sliced thin (white part only)
¼ cup chicken broth or vegetable broth
1 teaspoon brown mustard
4 thyme sprigs
2 tablespoons chopped parsley
Salt and freshly milled pepper

 

Directions:

Remove greens from turnips leaving 1 inch of the stems attached to the turnip.  Wash and dry the turnips and greens.  Cut the turnips in half lengthwise.  Roughly chop the greens and set aside.

Melt the butter in a 10-inch skillet.  Add the leeks and cook for 2 to 3 minutes, then add the turnips.  Cook for an additional 2 to 3 minutes then add the chicken broth, mustard, thyme and turnip greens.  Stir to mix then cover with a lid.  Allow to simmer for 5 minutes or until the turnips are cook through.

Remove from heat and sprinkle parsley over the top.  Adjust seasonings with salt and freshly milled pepper.

 

Serves: 2 to 3

 

Recipe by:  Elizabeth Blessing, co-owner GreenBEAN Delivery

Lotsa Pasta (Louisville, Kentucky)

John and Vicki Hale opened Lotsa Pasta in March of 1982 in a tiny storefront on Bardstown Road.  Their original intent was to provide fresh homemade pasta to a city that had none.  The crew of two started building a loyal following from the first day the door opened and many of them are still customers.

Within a decade, success had made it necessary to move into a larger, more comfortable space in St. Matthews, their present location.  Lotsa Pasta’s mission became broader in scope to satisfy the growing food sophistication of its patrons.   Along with an International grocery of Italian influence, the couple added a European style bakery to accompany their already wonderful homemade pasta!  If you can’t make it down to the store, make sure you pick up some of their delicious fresh pasta, ravioli and calzones in your GBD order today!

For more information, please visit www.lotsapastalouisville.com.

A thick and hearty German-inspired stew made with savory beef and winter vegetables. Slowly simmering in a dark beer broth, it promises to bring warmth and comfort on even the coldest of nights. Serve over your choice of mashed potatoes, spaetzel or Mrs. Miller’s egg noodles.

Ingredients:

2 pounds chuck roast, cut into 1-inch cubes

sea salt and ground pepper

1/4 cup flour

6 tablespoons Eden Select Extra Virgin Olive Oil, divided

1 cup dark beer

1 1/2 cups chopped white onion

1 1/2 cups chopped celery

2 tablespoons chopped garlic

2 cups beef broth or water

1 1/2 cups cubed red potatoes or fingerlings

1 1/2 cups Brussels sprouts

2 tablespoons thyme leaves, finely chopped

Directions:

Preheat oven to 400°.

Season beef cubes with salt and pepper and dust with flour. Add 2 tablespoons olive oil to a Dutch oven, add beef cubes and sear until browned on each side (you may need to sear meat in batches to prevent crowding the pan). Transfer beef to a bowl.

Add beer to pan and scrape up brown caramelized bits from the bottom. Simmer to reduce beer by half. Pour beer over meat.

Add 2 more tablespoons of olive oil to the pan. Over high heat, add onions, celery and carrots. Season with salt and pepper. After about 3 or 4 minutes, add garlic and allow vegetables to soften slightly. Add beef mixture back to pan along with beef broth and return to a boil. Cover with a lid and transfer to
preheated oven.

After about 10 minutes, check stew to make sure it is slowly simmering in your oven (don’t boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer.

After an additional 20 minutes, add potatoes, Brussels sprouts and thyme. Return to the oven for another 40 minutes. If stew still has a lot of liquid, return the pan to the stove top and simmer with the lid off (this will help to reduce and thicken stew, as well as intensify flavor). Stir stew occassionally to prevent it from scorching on the bottom.

After a total of 1 1/4 to 1 1/2 hours of cooking time, stew meat should be fork tender. Adjust seasonings with salt and pepper if necessary and serve immediately. Serves 4.

This dish is easy to whip up for that midweek dinner.  Make sure to cook the eggplant until good and tender.  Add a side salad or sauteed broccoli for a nutritous meal.

Ingredients:
4 1/2 cups Eggplant, cubed and peeled
1/2 pound Breakfast Sausage
4 Garlic Gloves, minced
2 Tbs Muir Glen Tomato Paste
1 tsp Dried Oregano
1/4 tsp Fresh Ground Pepper
16 oz Diced Tomatoes
(2/3 jar Local Folks Foods Tomatoes)
About 6 cups cooked pasta,
(Hodgson Mill Brown Rice Penne or
Nicole Taylors Fresh Rigatoni)
2 oz Organic Valley Feta Cheese, crumbled
1/4 cup Fresh Parsley, chopped

Directions:
Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 – 10 minutes or until sausage is browned and eggplant is tender.  Add tomato paste, oregano, pepper and tomatoes; cook over medium heat 5 minutes, stirring occasionally.  Placed pasta in a large bowl.  Add tomato mixture, cheese, and parsley; toss well.  Serves 3 – 4.

This salad is quick to prepare and a refreshing treat for the hot days of summer.

Ingredients:
2 Oranges, Valencia or Navel
8 oz Strawberries, hulled and quartered or halved
1 Fennel Bulb, thinly sliced lengthwise, save fronds
1 1/2 tsp Fresh Lemon Juice
1 Tbs Extra Virgin Olive Oil
1/4 tsp Coarse Salt
Coarsely Ground Black Pepper
8 Lettuce Leaves, Boston, Bibb or Romaine

Directions:
Zest one orange and reserve zest (about 2 teaspoons).  Cut peal and pit away from both oranges.  Use pairing knife to cut out the segments, letting them fall into a bowl, along with the juice.  Add strawberries, sliced fennel, orange zest, and fennel fronds to the bowl of orange segments and toss together gently.  Stir in the lemon juice and olive oil, and season with salt and pepper.  Add lettuce, toss and serve.  Serves 4.

This tangy, simple salad is a must have on the hot days of summer.  The cucumbers are cooling and provide a nice crunch to this perfect side dish.

Ingredients:

1 large Cucumber, peeled
1 large Lemon
1 – 2 TBS minced Dill
Salt and Pepper

Directions:

Cut the ends off the cucumber and slice in half lengthwise.  Next, thinly slice the cucumber into half moon pieces and add to a medium bowl.  Wash the lemon and zest the entire peel; add to the cucumbers.  Cut the lemon in half and juice the entire lemon into a smaller bowl.  Remove any seeds and then add the juice to the cucumbers.  Mix in the dill and season with salt and pepper.  Flavor will develop to its fullest if it is allowed to marinate for 30 minutes.  Serves 2-3.

This simple recipe for the grill combines two summer favorites, salmon and tomatoes.

Ingredients:
2 pounds skinless Wild Sockeye Salmon
24 Cherry Tomatoes
1 cup lightly packed Fresh Basil
1/2 cup Olive Oil
1 Garlic Clove
Salt and Pepper

Directions:
Heat grill to high.  Cut salmon into 24 cubes, about 1 1/2 inches each.  Thread against the grain on 8 skewers, alternating with tomatoes.  In a blender, puree basil, oil, and garlic until smooth.  Season with salt and pepper.  Brush kebabs with half of basil puree, reserving half for later.  Grill until fish is opaque, 6 to 10 minutes, turning occasionally.  With a clean brush, coat kebabs with reserved basil oil. Serve immediately.  Yield: 4 Servings.

Summer time in the Midwest means corn, corn, and more corn.  Here are three great ways to enjoy corn on the cob.  Corn partners well with butter, cream cheese, dill, parsley, chilies, and cumin.

Oven Roasted Corn

Roast whole ears of corn with their husks and silks attached at 450° for 15 to 20 minutes.  If there are no leaves, wrap the corn in foil.  When done, remove the husks.  The silk will come right off the kernels.

Grilled Corn

Keep the stem attached to the ears, pull back the husks, and rub off the silk.  Soak for an hour in cold water, then pull the husks back over the kernels, twisting them so they’ll stay closed.  Grill for 15 to 20 minutes, depending on the heat of the fire, turning the corn every few minutes.  As the corn steams, the kernels will turn bright and glossy.  Pull back the husks during the last few minutes so the the corn caramelizes just enough to intensify its flavor (optional).  Serve with butter, salt and pepper, chili powder and fresh lime juice.

Corn Roasted-in-the-Coals

Husk the corn, remove the silk, and wrap the ears in heavy-duty aluminum foil.  Lay them right on top of the hot coals and cook for 10 minutes, turning a few times.

Take care to cut the potatoes into evenly sized wedges so that all of the pieces will cook at about the same rate. Although it isn’t required, a nonstick baking sheet works particularly well for this recipe. It not only keeps the fries from sticking to the pan but, because of its dark color, encourages deep and even browning.  Whether you choose a nonstick baking sheet or a regular baking sheet, make sure that it is heavy duty. The intense heat of the oven may cause lighter pans to warp.

Ingredients:

3 russet potatoes (about 8 ounces each), peeled, each potato cut lengthwise into 10 to 12 evenlysized wedges

5 tablespoons vegetable oil or peanut oil

Directions:

Adjust oven rack to lowest position; heat oven to 475 degrees. Place potatoes in large bowl and cover with hot tap water; soak 10 minutes. Meanwhile, coat 18 by 12 inch heavy duty rimmed baking sheet with 4 tablespoons oil and sprinkle evenly with 3/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

Drain potatoes.  Spread potatoes out on triple layer of paper towels and thoroughly pat dry withadditional paper towels. Rinse and wipe out now empty bowl; return potatoes to bowl and toss with remaining 1 tablespoon oil. Arrange potatoes in single layer on prepared baking sheet; cover tightly with foil and bake 5 minutes. Remove foil and continue to bake until bottoms of potatoes are spotty golden brown, 15 to 20 minutes, rotating baking sheet after 10 minutes. Using metal spatula and tongs, scrape to loosen potatoes from pan, then flip each wedge, keeping potatoes in single layer. Continue baking until fries are golden and crisp, 5 to 15 minutes longer, rotating pan as needed if fries are browning unevenly.

Transfer fries tosecond baking sheet lined with paper towels to drain. Season with additional
salt and pepper to taste and serve. Serves 3 to 4.

Pizza is a great way to use veggie leftovers.  Use any mix of Roma or cherry tomatoes.

Ingredients:
1 BeeFree Frozen Pizza Dough, thawed
3 small Zucchini or Summer Squash,
thinly sliced into rounds
Olive Oil, plus Extra Virgin for topping
Salt and Fresh Ground Pepper
3-4 Roma Tomatoes (or 1 pint Cherry Tomatoes)
1 Garlic Clove, finely chopped
4 Basil Leaves, torn into small pieces
2 ounces Mozzarella, thinly sliced
2 ounces Goat Cheese or Feta, crumbled

Directions:

Preheat oven to 500°.  Roll or stretch the dough into a 10 inch circle.  Set it on a floured peel or pizza pan, and let it rest for 10 minutes.

Saute the zucchini in 1 tablespoon olive oil in a skillet over medium heat until tender and beginning to color (about 4 minutes).  Season with salt and pepper.  Slice the tomatoes (Roma into rounds, cherry into halves) and toss them with the garlic, a little olive oil, some pepper and half the basil.

Distribute the mozzarella and zucchini over the dough, then add the tomatoes.  Bake on a stone or in the pan for 5 minutes, then add the goat cheese and bake for 3 minutes more.  Remove the pizza, drizzle with a little extra virgin olive oil, and sprinkle on the rest of the basil leaves.

Cucumbers and melons are closely related not only botanically but also in texture and sometimes flavor, depending upon the variety.  Freshly milled pepper is good with both.

Ingredients:

1/2 Cantaloupe, Honeydew, or Other Melon (Chilled)
3 Cucumbers
2 cups Mixed Greens
Juice of 2 Limes
Salt and Freshly Milled Pepper
Mint Leaves (optional)

Directions:

Scoop out the seeds, then slice the melon into narrow wedges and remove skin.  Scrub the cucumbers or peel if the skin is thick; cut into sixths.  Make a bed of greens on four plates and arrange the melon and cucumbers on top.  Spoon the lime juice over the top and season with a little salt and pepper.  Garnish with minced mint leaves.  Serves 4.

Choose firm eggplants that are heavy for their size, with smooth skins and no soft spots.

Ingredients:

Roasted Eggplant
3 Medium Eggplants (about 1 pound each)
3 Tbs Olive Oil
1 Tbs Coarse Salt
1/2 tsp Black Pepper

Salad
3 Tbs Fresh Lemon Juice
2 Tbs Olive Oil
1/2 tsp Coarse Salt
1/4 tsp Ground Pepper
1 can (15.5 oz) Chickpeas, drained and rinsed
1 cup (4 oz) Feta Cheese, crumbled
1/4 cup Mint Leaves, chopped

Directions:
Preheat oven to 475° degrees.  Cut eggplants into 1-inch cubes: divide between two rimmed baking sheets.  Dividing evenly, drizzle with oil, salt and pepper; toss to coat.  Spread in a single layer; roast, turning once, until golden and tender (25 to 30 minutes).  Cool on sheets.

In a large bowl, whisk together lemon juice, oil, salt, and ground pepper.  Add roasted eggplant, chickpeas, feta cheese, and chopped mint leaves; toss to combine.  Serves 6.

This is a great side to your favorite grilled meat or tofu.  Allowing the salad to marinate for 30 minutes will help develop flavor.

Ingredients:

2 Tbs Fresh Lime Juice

1 cup shredded cabbage

1/4 cup minced cilantro

2 Tbs Rice Vinegar

1 Tbs Vegetable Oil

2 tsp honey or sucanat

Salt

4 Green Onions, cut into matchsticks

1 Carrot, grated

1/2 Fresh Jalapeno, minced

Directions:

In a large bowl, combine lime juice, rice vinegar, vegetable oil and honey; season with salt and whisk.  Add cabbage, cilantro, green onions, carrot and jalapeno; toss to combine.  Serves 4 to 6.

This simple, nutritious salad is a quick side to pair with grilled steak or chicken.

Ingredients:
2 Ears Corn, shucked
3 TBS Extra Virgin Olive Oil,
(+plus more for brushing)
Coarse Salt and Fresh Ground Pepper
2 TBS Balsamic Vinegar
6 oz Baby Spinach (about 6 cups)
1/2 medium Red Onion, thinly sliced

Directions:
Preheat grill to high (if using charcoal grill, coals are ready when you can hold your hand 5 inches above the grate for just 2 seconds).  Lightly brush corn with oil, then season with salt and pepper.  Grill corn, turning until tender and blacked in places (about 8 minutes).  Let cool slightly.  Stand each cob on end, and carefully cut off kernels with a sharp knife using a downward motion.  Put vinegar in a small bowl, and add oil in a slow and steady stream, whisking constantly, until emulsified.  Combine spinach, onion, and grilled corn in a serving bowl; season with salt and pepper.  Toss salad with dressing just before serving.  Serves 4.

This mild salsa is packed with fresh flavors.  Eat it with  tortilla chips or use it to top grilled salmon or chicken.

Ingredients:
2 medium Mild Peppers
2 “No Heat” Jalapenos
1 pound Tomatillos, husks removed
2 cloves Garlic, minced
1 cup Fresh Cilantro Leaves, plus 12 for garnish
1/4 cup Fresh Lime Juice
1 tsp Salt
1/2 tsp Fresh Ground Pepper
1/2 small Avocado, ripe

Directions:
Roast mild peppers and jalapenos over gas flame or under broiler, until blackened, turning as needed.  Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle (about 15 minutes).  Peel, seed, and remove stems from peppers.  Reserve any liquid that has collected in bowl.  Cut peppers lengthwise into 1/8 inch-thick strips.  Set aside.

Set aside one tomatillo, blanch the rest in boiling, salted water for 3 minutes.  Drain and place under cold running water to stop the cooking.  Transfer half the tomatillos to blender.  Add garlic, 1 cup cilantro leaves, lime juice, salt, and pepper.  Blend until smooth.  Add remaining tomatillos, and blend until smooth.  Transfer to a medium bowl.

Stir together tomatillo mixture, 6 cilantro leaves, reserved pepper strips, and any collected juice.  To serve, cut reserved tomatillo into 1/4 inch-thick slices.  Grill on greased pan or in skillet.  Arrange slices over salsa.  Slice avocado thinly.  Sprinkle salsa with remaining 6 cilantro leaves, and top with avocado.  Makes 2 cups.

The kale in this recipe can be substituted with spinach, beet greens or chard.  Leave the jalapeno out for a mild version or substitute with mini sweet peppers.

Ingredients:
3 tablespoons vegetable oil
1 small onion, minced
2 medium cloves garlic, minced
1/2 medium jalapeno, seeded and minced
1 1/2 teaspoons ground cumin
1 cup cherry tomatoes, halved
1 bunch kale, cleaned, stemmed, and torn into bite sized pieces (do not dry)
2 tablespoons minced fresh cilantro leaves
lime wedges (optional)

Directions:

Heat oil in large, nonreactive saute pan or Dutch oven.  Add onions; saute until partially softened, about 1 minute.  Add garlic, jalapeno and cumin; saute until onion softens fully; about 2 minutes longer.  Add tomatoes; cook until their juices release, about 1 minute.  Add wet kale, cover and cook over medium-high heat, stirring occasionally, until greens completely wilt, but are still bright green, about 5 minutes.  Uncover, add cilantro, salt and pepper.  Cook over high heat until liquid evaporates, 2 to 3 minutes longer.  Serve immediately, with lime wedges, if desired.  Serves 4.

Bhindi is a traditional dish in Pakistan and means okra in Hindi.  This recipe was given to me from my dear friend, Neda, who has enjoyed this dish since she was a little girl.

Ingredients:

1 tablespoon vegetable oil
1/2 medium onion, sliced thinly
1 dried red chili
1/2 pound okra, tops removed and sliced into 1 in. pieces
1 teaspoon turmeric
1 teaspoon cumin seed
2 medium tomatoes cut into large chunks

Directions:
Heat oil in a large frying pan over medium-high heat.  Add the onions and cook until slightly browned, 10 minutes.  Remove the top from the chili and add to the onions.  Next, add the okra and allow to cook for 5 minutes stirring occasionally.  Add the turmeric and cumin seed and stir to coat the okra mixture.  Allow the okra mixture to cook down for an additional 5 minutes stirring occasionally.  Add the tomatoes, stir, and cook until the tomatoes are cooked through, 5-10 minutes.   Serves 2-3.

This plum-topped dessert is baked in a skillet and yields a moist, tender cake. You can also use and 8-inch cake pan. Great for holiday weekend cookouts.

Ingredients:

4 TBS Unsalted Butter (room temperature) plus more for skillet
1 cup All-Purpose Flour, plus more for skillet
1/2 tsp Baking Powder
1/4 tsp Baking Soda
Coarse Salt
3/4 cup plus 2 TBS Sugar
1 Large Egg
1/2 cup Low-fat Buttermilk
2 ripe medium Plums, thinly sliced

Directions:
Preheat oven to 375°. Butter an 8-inch ovenproof skillet (preferably cast-iron); dust with flour, tapping out excess. Whisk together flour, baking powder, baking soda, and 1/2 teaspoon salt. Beat butter and 3/4 cup sugar with a mixer on medium speed until pale and fluffy. Beat in egg. Add flour mixture in 3 additions, alternating with buttermilk.

Pour batter into prepared skillet, and smooth top with an offset spatula.  Fan plums on top, and sprinkle with remaining 2 tablespoons sugar.  Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes.  Let cool slightly.  Serves 4 to 6.

This dish uses a whole lemon including the rind, which softens during cooking. Be sure to scrub the rind thouroughly before cutting the lemon into thin slices.

This dish uses a whole lemon including the rind, which softens during cooking. Be sure to scrub the rind thouroughly before cutting the lemon into thin slices

Ingredients:

3 TBS Soy Sauce
2 TBS Brown Rice Vinegar
2 Cloves Garlic, minced
1/4 to 1/2 tsp Crushed Red Pepper
1 1/2 pound boneless, skinless chicken breasts (cut crosswise into 1/2 inch thick slices)
2 TBS Canola Oil
1 1/2 pounds Broccoli (stems peeled and sliced 1/4 in. thick, florets separated)
1 small Lemon (halved lengthwise and thinly sliced crosswise, seeds removed)
2 tsp Cornstarch, dissolved in 1 TBS water
2 TBS Toasted Sesame Seeds

Directions:
In a large, shallow bowl, whisk together soy sauce, 3 tablespoons water, vinegar, honey, garlic, and crushed red pepper.  Pour half of the mixture into another bowl; reserve.

Place chicken in remaining mixture; let marinate 15 minutes.

In a 12-inch nonstick skillet, heat ½ tablespoon oil over high heat.  Add half the chicken; cook, tossing often, until brown and cooked through, 2 to 3 minutes.  Transfer chicken to a plate.  Repeat with another ½ tablespoon oil and remaining chicken.  Wipe skillet with a paper towel.

Heat remaining tablespoon oil in skillet over medium-high heat.  Cook broccoli and lemon, tossing often, until broccoli is bright green, about 3 minutes.  Add ½ cup water; cook until broccoli is tender and lemon is translucent, about 6 minutes.

Add reserved marinade, cornstarch mixture, chicken, and any accumulated juices from plate.  Bring to a boil; cook, stirring until thickened, 1 minute.  Sprinkle with sesame seeds.  Serves 4.

Portabella mushrooms add a meaty taste and texture to these vegetarian tacos. To clean portabellas, snap off stem, then use a small spoon to gently scrape the dark gills from the inside of the cap.

Ingredients:
5 medium portabella mushrooms, stems and gills removed,
sliced 1/2 inch thick
2 teaspoons dried oregano
2 tablespoons olive oil
Coarse salt and ground pepper
4 medium zucchini, cut into 2-by-1/2 inch sticks
1 medium onion, halved and sliced 1/4 inch thick
12 (4 1/2 cups) corn tortillas
6 ounces (1 1/2 cups) Monterey Jack Cheese, shredded
1/2 cup Farm to Kitchen Foods Salsa

Directions:
Preheat oven to 425 degrees. On a large rimmed baking sheet toss mushrooms with 1 teaspoon oregano, 1 tablespoon oil, and 1/4 cup water, season with salt and pepper. On another rimmed baking sheet, toss zucchini and onion with remaining teaspoon oregano and tablespoon oil; season with salt and pepper.

Place both sheets in over. Roast, tossing occasionally, until vegetables are browned and fork-tender, 25 to 30 minutes (zucchini may cook faster than mushrooms).

Meanwhile, in a small skillet over medium-high heat, warm tortillas according to package instructions (they should beslightly browned but still soft). Wrap loosely in a clean kitchentowel to keep warm.

To serve, fill each tortilla with mushrooms, vegetable mixtureshredded cheese and salsa. Serves 4.

This side dish is inspired by Middle-Eastern and Asian cuisines.  Try serving it over baby spinach for an added punch of nutrients.

Ingredients:
2 green tea bags
1/2 teaspoon salt
1 teaspoon turmeric powder
1 1/2 cups whole wheat couscous
1/4 cup freshly squeezed lemon juice
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1 cup small seedless grapes, halved
1 small cucumber, peeled, seeded, and diced
3/4 cup toasted walnuts
1/4 cup fresh basil, shredded

Directions:
In a medium saucepan, bring two cups of water to a boil.  Add tea bags.  Remove from heat and steep tea for 2 minutes.  Remove and discard tea bags.

Add salt, turmeric, and couscous to pan.  Stir and cover.  Stir and cover.  Simmer over very low heat for 5 minutes or until the liquid is absorbed.  Remove from heat and let stand for 2 to 3 minutes.

Add lemon juice, garlic, and oil; fluff with a fork.  Let it cool a bit.
Stir in grapes and cucumber.  Garnish with walnuts and basil.  Serves 4.

This Italian recipe uses a simple tomato sauce flavored with onions and garlic as the braising medium.  Add the parsley (or basil) at the end of the cooking for extra color.

Ingredients:
2 tablespoons olive oil
1 small onion, diced
2 small cloves garlic, minced
1 cup chopped tomatoes
1 pound green beans, stem ends snapped off
2 tablespoons fresh parsley leaves, minced

Directions:
Heat oil in a large saute pan over medium heat.  Add onion; cook until softened, about 5 minutes.  Add garlic and continue cooking another minute.  Add tomatoes; simmer until juices thicken slightly, about 5 minutes.

Add green beans, 1/4 teaspoon salt, and a few grindings of pepper to pan.  Stir well, cover, and cook, stirring occasionally, until beans are tender but still offer some resistance to the bite, about 20 minutes.  Stir in parsley and adjust seasonings.  Serve immediately.  Serves 4 to 6

Any hearty green such as kale, collards, or swiss chard are equally delicious in this simple side dish.  Nutrient dense and full of flavor, this is a go to recipe for eating healthy on a busy night.

Ingredients:
1 bunch collard greens
1 tablespoon extra virgin olive oil
1 medium onion, minced
tamari or soy sauce, to taste
1/2 cup vegetable broth

Directions:
Wash greens and shake them dry.  Remove stems and cut leaves into large pieces.  Heat oil in a large, heavy saucepan.  Add onion and saute until it becomes transparent.  Stir in greens.  Add tamari, and cook for one minute.  Pour in broth, stir, cover and simmer until greens are tender, approximately 5 minutes.  Serves 4

Grilling ears or corn in the husks before cutting off the kernels gives the resulting wraps a smokey-sweet taste.

Ingredients:

For the chicken:
1 pound boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
1/3 cup fresh lime juice (from about 4 limes), plus lime wedges for serving
1 jalapeno chili, chopped (optional)
4 garlic cloves, chopped
3 tablespoons coarsely chopped fresh cilantro, plus sprigs for garnish
2 teaspoons extra-virgin olive oil
1 teaspoon coarse salt
3/4 teaspoon freshly ground pepper

For the corn:
2 ears of corn, husks intact
1 bunch scallions, trimmed
1 teaspoon extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

For the lime yogurt:
1/2 cup plain yogurt
1 tablespoon fresh lime juice
freshly ground pepper

For the lettuce wraps:
1 avocado, cut into 1/4-inch-thick slices
8 leaves of bibb or iceberg lettuce

Directions:
Make the chicken:  Place chicken in a large bowl.  Add lime juice, jalapeno, garlic, cilantro, and oil, and turn chicken to coat.  Cover and refrigerate, turning occasionally for 1 hour.

Make the corn:  Preheat grill to medium-high.  Soak corn in cold water for 15 minutes, and drain.  Grill corn and scallions, turning both occasionally.  Cook scallions until tender, about 5 minutes.  Cook corn until husks are brown but not black and kernels are cooked through, about 12 minutes.

Let corn cool slightly, and then husk.  Cut kernels from cobs, chop scallions, and combine with oil, salt, and pepper in a medium bowl.

Remove chicken from marinade, and season with the salt and pepper.  Grill, turning once, until cooked through, about 3 minutes per side.

Make the lime yogurt.  Stir together yogurt and lime juice in a small bowl.  Season with pepper.

Assemble wraps:  Divide chicken, corn, yogurt, and avocado among lettuce leaves.  Serve immediately with lime wedges and cilantro sprigs.   Makes 8 wraps.

Serve this healthy quinoa pie with a nice side salad and your favorite protein.

Ingredients:
1 tablespoon extra virgin olive oil
1 butternut squash (about 1 1/2 pounds), peeled, halved crosswise, and seeded
18 fresh sage leaves, plus 1 teaspoon finely chopped sage
1/2 onion, cut into 1/4-inch dice (about 3/4 cup)
1 garlic clove, minced
1 cup quinoa
2 cups vegetable stock
1 1/2 ounces Parmesan cheese, finely grated
1 teaspoon sea salt
1/8 teaspoon freshly ground pepper
vegetable oil

Directions:
Preheat oven to 375 degrees. Brush 2 rimmed baking sheets with 1 teaspoon oil.  Cut five 1/4-inch-thick rings of squash; cut remainder into 1/4-inch dice.  Place squash on sheets.  Toss with 1 teaspoon oil; sprinkle with 12 sage leaves.  Bake until tender and just golden, 15 to 20 minutes.  Let cool completely.  Keep oven on.

Heat remaining teaspoon oil in a medium saucepan over medium heat.  Add onion and garlic.  Cook, stirring, until translucent, 3 to 5 minutes. Add quinoa and stock, bring to a boil.  Cover; reduce heat.  Simmer until liquid has been absorbed, about 15 minutes.  Remove from heat.  Let stand, covered, 2 minutes.

Stir together quinoa, diced squash, chopped sage, Parmesan, salt, and pepper in a medium bowl.

Coat a 9-inch glass pie plate with cooking spray.  Arrange 6 sage leaves face down in plate; top with squash rings.  Press quinoa mixture on top.

Bake 20 minutes.  Let cool 5 minutes, then invert onto a serving platter.  Serve wedges warm or at room temperature.   Serves 8

A simple and healthy vegetarian salad with whole grain couscous makes a great week night meal.

Ingredients:
2 tablespoons extra virgin olive oil
1 cup whole wheat couscous
coarse salt and freshly ground pepper
1/2 pound crimini mushroomms, sliced 1/2-inch thick
1 small bunch scallions white and green parts seperated and thinly sliced
1 1/4 cups fresh corn kernals (from 2 ears of corn)
1 can (15.5 ounces) black beans, rinsed and drained
2 tablespoons fresh lime juice
1 jalapeno or small mild pepper, thinly sliced
1 avocado, halved, pitted, peeled, and sliced

Directions:
In a medium saucepan, heat 1 tablespoon oil over medium-high heat.  Add couscous and cook, stirring constantly, until golden brown and fragrant, about 4 minutes.  Add 2 cups of water; season with salt, and bring to a boil.  Remove from heat, cover, and let stand until water is absorbed, 10 minutes.

Meanwhile, in a large skillet, heat 2 teaspoons oil over medium-high.  Cook mushrooms, stirring occasionally, until golden brown, about 5 minutes.  Season mushrooms with salt and pepper, transfer to a large bowl.  Add 1 teaspoon oil to skillet.  Cook scallion whites and corn, stirring occasionally, until scallions are soft and corn is browned, about 5 minutes.  Season with salt and pepper and add to mushrooms.

Add couscous, black beans, lime juice, pepper, and scallion greens to mushromm mixture and toss to combine.  Season to taste with salt and pepper.  Divide among four bowls and top with avocado.  Serves 4.

I have always been told by my friends who are chefs that bacon makes everything taste better.  This chili recipe is for the bacon lover!  Works well with turkey bacon, too.

Ingredients:
8 ounces bacon (about 8 strips), cut into 1/2-inch pieces
2 medium onions, chopped fine (about 2 cups)
1 bell pepper, cut into 1/2-inch cubes
2 tablespoons minced fresh garlic
1/4 cup chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
2 pounds Moody Meats ground beef
2 cans (16 ounces each) Eden organic black beans, drained and rinsed
1 jar Local Folks Foods diced tomatoes, with juice
1 can (28 ounces) tomato puree
salt
2 limes cut into wedges

Directions:
Fry bacon in large heavy-bottomed Dutch oven over medium heat, stirring frequently, until browned, about 8 minutes.  Pour off all but 2 tablespoons fat, leaving bacon in pot.  Add onions, bell pepper, garlic, chili powder, cumin, coriander, pepper flakes, oregano, and cayenne; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes.  Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes.  Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour.  Remove cover and continue to simmer 1 hour longer, stirring occasionally (if chili begins to stick to bottom of pot, stir in 1/2 cup water and continue to simmer), until beef is tender and chili is dark, rich, and slightly thickened.  Adjust seasoning with additional salt.  Serve with lime wedges and condiments if desired.  Serves 8 to 10.

Fresh pumpkin is roasted with onion and shiitake mushrooms until tender and sweet, then pureed to make a creamy soup.  Vegetarian and vegan friendly.

Ingredients:
2 3/4 pounds sugar pumpkin or butternut squash, halved and seeded
1 onion, peeled and quartered through the stem
2 large shiitake mushrooms, stemmed, caps wiped clean
1 garlic clove, peeled
1/2 cup olive oil
coarse salt and freshly ground pepper
5 cups vegetable stock
Garnish:  toasted pumpkin seeds

Directions:
Preheat oven to 450 degrees.  Cut pumpkin into 2-inch pieces.  Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet.  Add oil and 2 teaspoons salt, toss to coat, then spread in a single layer.  Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through.  Let cool, then remove skins.

Transfer vegetables to a medium saucepan; heat over medium.  Pour in 2 cups stock; puree with an immersion blender until smooth.  With the blender running, slowly add remaining 3 cups stock, and puree until smooth.  Bring soup just to a simmer.  Remove from heat, and season with salt and pepper.  Ladle into individual bowls and garnish with toasted pumpkin seeds.  Serves 4.

This recipe works well with any combination of your favorite vegetables.

Ingredients:
6 ounces Eden organic soba noodles
1 1/2 tablespoons peanut oil
1 bunch scallions, whites thinly sliced into rounds and greens sliced diagonally
4 teaspoons chopped fresh ginger
1 large clove garlic, chopped
2 carrots, cut into julienne strips
5 large mushrooms, thinly sliced
salt
1 1/2 tablespoons Eden organic tamari or Bourbon Barrel Foods soy sauce
1 tablespoon Eden mirin sauce (rice cooking wine)
4 cups green cabbage leaves sliced into 1/2-inch ribbons
2 teaspoons Eden toasted sesame oil
2 tablespoons sesame seeds, toasted in a small skillet
chili oil (optional)

Directions:
Cook the soba noodles in plenty of boiling water until tender, 5 to 7 minutes.  Drain and rinse well under running water.

Place the peanut oil in a wok or large skillet and heat until hot but short of smoking.  Add the white parts of the scallions, ginger, and garlic and stir-fry over high heat for 45 seconds.  Add the carrots and mushrooms and stir-fry for 1 minute, then add 1/2 teaspoon salt, tamari or soy sauce, and the mirin.  Toss, then cover the pan and cook for 1 minute.  Add the soba and cabbage and toss until the noodles are heated through.  Turn off the heat and toss once more with sesame oil and sesame seeds.  Remove to a platter and garnish with the scallion greens and drops of chili oil to taste.  Serves 3 to 4

Brushing fish with a citrusy glaze while it’s cooking infuses it with flavor.  Try using arugula or watercress to give your salad a little kick.

Ingredients:
2 tablespoons Eden organic tamari or Bourbon Barrel Foods soy sauce
4 teaspoons honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
course salt and ground pepper
1 teaspoon rice vinegar
1 tablespoon Eden toasted sesame oil
4 salmon fillets (about 6 ounces each)
1/2 pound baby spinach, rinsed and dried
1/2 small red onion, thinly sliced

Directions:
In a small bowl, whisk together tamari or soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper.  In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.

Heat broiler, with rack 4 inches from heat.  Line a rimmed baking sheet with foil.  Season salmon with salt and pepper and broil 5 minutes.  Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.

Add orange segments, spinach, and onions to dressing and toss to combine.  Season with salt and pepper.  Divide salad among four plates and top with salmon.  Serve immediately.  Serves 4

A Healthier Halloween Cookie

 

 

 

 

 

 

 

 

 

This cookie uses winter squash and yams to provide sweetness while also supplying healthy vitamins and minerals.

Ingredients:
1 cup whole wheat flour
1 cup oat flour (rolled oats ground in a coffee grinder)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup pureed, cooked pumpkin, winter squash, or yams
1/4 cup sucanat
1/2 cup pumpkin butter or plain yogurt
2 tablespoons vegetable oil

Directions:
Preheat oven to 350 degrees.  Combine flours, soda, cinnamon, ginger, nutmeg, and allspice in a mixing bowl; set aside.  In a separate bowl, combine winter squash, sucanat, pumpkin butter, and oil.  Add wet ingredients to dry mixture.  Lightly oil a cookie sheet and drop by tablespoons onto cookie sheet.  Bake 15 minutes.  Allow to cool, then top with yummy yam frosting and chocolate chips.  Makes 2 dozen cookies

Yummy Yam Frosting

This naturally sweet, beautiful golden-orange frosting can be used to top cookies, quick-breads, graham crackers, gingerbread cookies or cakes.  This recipe makes enough to frost 2 dozen cookies or a one-layer cake.

Ingredients:
1 cup mashed baked yams
1/4 cup softened cream cheese
2 teaspoons melted unsalted butter
2 tablespoons maple syrup
1 teaspoon lemon or orange juice

Directions:
Place yams, cream cheese, butter, syrup, and juice in a bowl and cream together.  Puree this mixture in a blender, food processor or with a hand mixer to a smooth, spreadable consistency.  Makes 3/4-1 cup frosting

Cooking collard greens in broth adds richness and depth.  A perfect fall dish!

Ingredients:
4 cups chicken or vegetable broth
1 bunch collard greens, stems and ribs removed
1/4 cup extra virgin olive oil
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes
coarse sea salt and freshly ground black pepper
1/2 jar Local Folks Foods diced tomatoes

Directions:
In a large pot, bring broth to a boil over medium-high heat.  Add greens and cook until tender, 10 to 15 minutes; drain, reserving stock.

Heat oil in a large Dutch oven over medium heat.  Add onion and season with salt and pepper, cook, stirring, until soft and translucent, 5 to 6 minutes.  Add garlic and red pepper flakes; cook, stirring, 2 to 3 minutes.

Add tomatoes, cook, stirring, 5 minutes.  Add cooked greens and 1 cup reserved stock; simmer until heated through, about 5 minutes.  Season with salt and pepper, serve.  Serves 3 to 4.

This meal has all the fun and flavor of traditional spaghetti and meatballs, but without the carbs and high calories.

Ingredients:
1 spaghetti squash (about 3 pounds), halved lengthwise
coarse salt and freshly ground pepper
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh oregano
1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs
8 ounces lean ground turkey
8 ounces crimini mushrooms, cut 1/4-inch thick (about 3 cups)
1 cup vegetable or chicken stock
4 ounces baby spinach (about 5 cups), washed well

Directions:
Preheat oven to 375 degrees.  Season cut sides of squash with 1/4 teaspoon salt.  Bake, cut sides down, on a baking sheet until tender, about 45 minutes.  Let stand until cool enough to handle.  Scrape flesh into strands using a fork.  Let drain, covered to keep warm, in a colander set over a bowl.

Meanwhile,  heat 1 teaspoon oil in a medium skillet over medium heat.  Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes.  Add oregano; cook until fragrant, about 30 seconds.  Divide mixture between 2 bowls.

Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture.  Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands.  Form mixture into 12 balls.

Heat 2 teaspoons oil in a large skillet over medium heat.  Brown meatballs, turning, 4 to 6 minutes; transfer to a plate.  Add remaining teaspoon oil to skillet.  Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes.  Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to a gentle simmer.  Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes.  Add spinach; cook until just wilted, about 1 minute.

Divide the squash and meatball mixture into 4 servings.  Sprinkle with remaining cheese.  Serves 4.

This dish is a great combination of curry flavors with the speedy lightness of a stir-fry.  The butter or ghee is important to this dish for flavor and its high heating point.  Serve with Indian flat bread, Naan, or brown or white rice.

Ingredients:
3 red potatoes, peeled and cubed
1/4 cup butter or ghee
1 large onion, thinly sliced
1 small cauliflower, quartered and thinly sliced, including stem
salt
2 teaspoons chopped garlic
1/2 teaspoon turmeric
1 teaspoon each ground cumin and coriander
8 ounces baby spinach, washed and dried
1 small carrot, grated
juice of 1 lime
several pinches of Garam Masala
cilantro sprigs for garnish

Directions:
Steam the potatoes until tender.  Heat 2 tablespoons of the butter in a wide sauté pan over medium-high heat.  Add the onion and sauté until well browned, about 12 minutes.  Remove and set aside.  Melt the remaining butter in the same pan over high heat.  Add the cauliflower, season with salt, and sauté until it begins to color in places, after a few minutes.  Return the onion to the pan and add the garlic, spices, and potatoes.  Lower the heat and cook until everything is heated through, about 4 minutes.  Add the spinach, carrots, and 1/2 cup water.  Cover and cook until the greens are wilted, about a minute.  Season with lime juice and a few pinches garam masala, then turn onto a platter and garnish with the sprigs of cilantro.

Serves 4.

Pea vines are harvested just before they begin to flower and create their fruit or pea pods.  They are in season during the spring and fall months.  Pea vines are a unique find, and are just as tasty as pea pods!

Ingredients:
1 handful of pea vines
1 bunch radishes, thinly sliced
3 ounces arugula, torn into bite sized pieces
2 tablespoons tamari or soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 teaspoon sucanat or sugar
1/4 teaspoon red pepper flakes
2 teaspoons toasted sesame seeds

Directions:
Prepare pea vines by cutting from roots, rinsing, drying, and cutting into 2 inch long pieces.  Add pea vine, radishes, and arugula to a large salad bowl. Mix together with hands.

Whisk together tamari, vinegar, oil, sucanat, and red pepper flakes.  Pour dressing over pea vine mixture and toss to coat.  Allow to marinate for 10 to 15 minutes.

Arrange on serving dish and scatter the sesame seeds over the top.  Serves 4.

The salt leaves a distinct film of flavor but doesn’t make the potatoes salty.  Select potatoes that are the same size, on the small size, and leave them whole.  The salt can be reused many times-and you will want to, these are so good!

Ingredients:
2 pounds kosher or sea salt
1 1/2 pounds Klamath Pearl Potatoes, scrubbed
several rosemary sprigs

Directions:
Preheat the oven to 400 degrees.  Make a base of salt about 1 inch deep in a Dutch oven or other baking dish large enough to hold the potatoes in a single layer.  Set the potatoes and rosemary on the salt and add more salt to cover.  Bake until the potatoes can be pierced easily with a knife, about 35 minutes.  Keep the potatoes embedded in the salt until ready to serve, then scrape away the top layer and gently pull them out.  Serves 4.

Roasting green beans and onions together brings out a sweet, caramel-like flavor.  A pair of tongs is the best tool to redistribute the vegetables on the hot baking sheet.

Ingredients:
1 pound green beans, trimmed
1/2 medium red onion, cut into 1/2-inch thick wedges
1 tablespoon olive oil
salt and ground black pepper
1 tablespoon balsamic vinegar
2 garlic cloves, sliced thin
1 teaspoon honey
1 teaspoon minced fresh thyme leaves
1/3 cup toasted chopped walnuts

Directions:
Adjust an oven rack to the middle position and heat the oven to 450 degrees.  Line a large rimmed baking sheet with foil.

Toss the green beans and onion with the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Arrange in a single layer on the prepared baking sheet. Roast for 10 minutes.

Meanwhile, combine vinegar, garlic, honey and thyme leaves in a small bowl and set aside.  After roasting the green beans and onions for 10 minutes, toss with the vinegar-honey mixture before redistributing them. Continue to roast until the green beans are dark golden brown in spots and have begun to shrivel, 10 to 12 minutes longer.

Remove the green beans from the oven, season with salt and pepper, sprinkle with toasted walnuts, and serve.  Serves 4.

This stew is a visual favorite with its deep red background and golden potatoes.  It multiplies easily and improves with time, so make a big batch to enjoy as lunch throughout the week.

Ingredients:
1 pound fingerling potatoes
3 tablespoons olive oil
1 large onion, finely diced
2 generous pinches saffron
3 large red bell peppers, chopped into 1/4 inch chunks
2 garlic cloves, minced
1 heaping teaspoon paprika
1/4 cup chopped parsley, plus extra for garnish
1/4 teaspoon red pepper flakes
1/2 cup medium-dry sherry
1 pint cherry tomatoes, halved
2 1/2 cups cooked chickpeas or 2 15-ounce cans, rinsed
3 cups chickpea-cooking broth or water
salt and freshly milled pepper
bread crumbs, if needed

Directions:
Scrub fingerlings and halve them lengthwise.

Warm the oil in a wide pot with the onion, saffron, peppers, garlic, and potatoes.  Cook over medium-low heat, stirring gently every now and then until the potatoes are tender-firm, about 25 minutes.  Add the paprika, parsley, and pepper flakes and cook for 3 or 4 minutes.  Add the sherry and cook until the juices in the pan are thick and syrupy, about 12 minutes.

Add the tomatoes, chickpeas, and broth to cover.  Season with 1 1/2 teaspoons salt and plenty of pepper.  Cover and cook over low heat until the potatoes are completely tender, about 20 minutes.  If the stew is soupy and you plan to serve it right away, stir in 1/4 cup of bread crumbs to thicken.  If you don’t plan on serving the stew for an hour or more, it may not need the bread crumbs since it will thicken as it stands.  Serve in soup plates with any additional bread crumbs sprinkled over the top along with the extra parsley.  Serves 4.

A crunchy slaw that unites color, flavor and nutrients.

Ingredients:
3 tablespoons cider vinegar
1/2 small green cabbage, very thinly sliced (about 5 cups)
8 Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1/2 small red or yellow onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup)
1/3 cup fresh orange juice
4 teaspoons fresh lemon juice
1 tablespoon finely chopped fresh dill
1 teaspoon Local Folks Food mustard
1 teaspoon poppy seeds
1/2 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
3 tablespoons extra virgin olive oil
2 small red apples, such as Cameo, cut into matchsticks

Directions:
Bring 1 ¼ cups water to a boil in a large pot over medium-high heat.  Add 2 tablespoons vinegar and the cabbage.  Cover, and steam until cabbage has just wilted, about 2 minutes.  Using a slotted spoon, transfer cabbage to a colander set over a large bowl.  Immediately add Brussels sprouts and onion to colander, toss to combine.  Let cool 5 minutes.

Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl.  Pour in oil in a slow, steady stream, whisking until emulsified.

Transfer cabbage mixture to a large bowl.  Add vinaigrette and apples, and toss gently/to coat.  Let stand at room temperature 10 minutes, tossing occasionally.  Serve.  Slaw can be refrigerated in an airtight container up to 2 days.  Serves 6.

With its beautiful colors and pleasing balance of textures and flavors, this dish is bound to become one of your favorites.  Serve it either as a first course or a side dish to a fall or winter meal.

Ingredients:
1/4 cup goat cheese
3 tablespoons lemon juice
Salt and ground black pepper to taste
1 1/2 teaspoons extra virgin olive oil
1/2 small red or yellow onion, thinly sliced
5 ounces baby spinach
4 cups cubed and roasted acorn squash, warmed

Directions:
Use a fork to mash together goat cheese and lemon juice in a large bowl to make a thick smooth dressing.  Season with salt and pepper; set aside.
Heat oil in a large skillet over medium-high heat.  Add onions, salt and pepper, and cook, stirring occasionally, until golden brown, about 5 minutes.  Add spinach and cook, tossing often, until slightly wilted and warm, 1 to 2 minutes more.  Transfer contents of skillet to bowl with dressing, add squash, salt and pepper and toss to combine.  Serves 4.

A butterflied turkey makes a handsome presentation, especially when wreathed with rosemary sprigs and lemons.  Fresh herbs and garlic, rubbed both under and over the skin, infuse the bird with flavor.

Ingredients:
1 pasture-raised turkey, 12-14 pounds, neck and giblets removed and reserved
salt and freshly ground pepper
6 cloves garlic, minced
1/4 cup minced shallots
1/3 cup minced fresh flat-leaf parsley, plus 2 sprigs for stock
3 tablespoons minced fresh oregano
3 tablespoons minced fresh rosemary, plus sprigs for garnish
3 tablespoons Local Folks Foods mustard
3 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1 yellow onion, stuck with 2 whole cloves
1/4 cup celery leaves
1-2 tablespoons unsalted butter, melted
4 lemons, halved

Chardonnay Gravy:
1 cup Chardonnay
Reserved Turkey stock
1/4 cup cornstarch stirred into 1/4 cup water

Directions:
Rinse the turkey inside and out and pat dry with paper towels.  Position the bird breast side down on a cutting board.  Using kitchen shears or a large knife, cut along one side of the backbone until the bird is split open.  Pull open the halves of the bird.  Cut down the other side of the backbone to free it, then cut between the rib plates and remove and small pieces of bone.  Turn the bird breast side up, opening it as flat as possible, and cover with a sheet of plastic wrap.  Using a rolling pin or your hands, press it firmly to break the breastbone and flatten the bird.  Season the bird with salt and pepper.

In a bowl, mix together the garlic, shallots, minced parsley, oregano, minced rosemary, mustard, lemon juice, and olive oil.  Use your fingers to push some of the herb mixture under the skin of the breast and legs.  Rub the remaining herb mixture over the surface of the bird.  Place on a baking sheet, cover loosely with plastic wrap, and refrigerate for 6 to 24 hours.  Bring turkey to room temperature (about 1 hour) before roasting.

Meanwhile, in a saucepan over low heat, combine 6 cups water; the turkey neck, heart, and gizzard (reserve the liver for another use); onion; parsley sprigs; and celery leaves and bring to a simmer.  Cover and cook for 1 hour, then strain, cover, and refrigerate the stock until ready to make the gravy.

Preheat the oven to 375 degrees.  Oil the inside of a roasting pan and place a rack in the pan.  Place the turkey, breast side up, on the rack, and tuck the legs in tightly.  Brush with the melted butter.  Roast until the skin is crisp and deep brown and an instant-read thermometer inserted into the thickest part of the thigh away from the bone registers 175 degrees, 2 1/4 to 2 3/4 hours.  Transfer the turkey to a warmed serving platter, tent with aluminum foil, and let rest for 20 minutes.  Garnish the platter with the rosemary sprigs and lemon halves.

After transferring the turkey to a platter, set the roasting pan on the stove top over medium-high heat.  Add the wine and heat, stirring to scrape up the browned bits on the pan bottom, until the wine is reduced by half, about 10 minutes.  Add 4 cups of the stock and bring to a boil.  Stir in the dissolved cornstarch and cook until thickened, about 5 minutes.  Pour into a warmed gravy boat and serve alongside the turkey.

Serves 8-10, with leftovers

The subtle sweetness of apple or pear elevates this creamy squash soup.  Roast the fruit and vegetables first to give them a caramelized taste.  Can be made several days in advance.  Try substituting your favorite winter squash for the pumpkin.

Ingredients:
3 tablespoons vegetable oil
2 tablespoons balsamic vinegar
2 pie pumpkins, about 3 lbs total weight, halved and seeded
1 large Granny Smith apple or Anjou or Bosc pear, peeled, halved, and cored
2 yellow onions, quartered
6 cups chicken or vegetable broth
1/4 teaspoon freshly grated nutmeg
salt and freshly ground pepper
1/2 cup half-and-half or 1/2 cup plain yogurt
1 tablespoon unsalted butter
1/4 cup chopped fresh sage

Directions:
Preheat oven to 450 degrees.  Line a rimmed baking sheet with aluminum foil.

In a small bowl, stir together the oil and vinegar.  Brush the cut sides of the pumpkin, the apple halves, and the onions with the oil mixture.  Place the squash and apple halves cut side down and the onions on the prepared baking sheet.  Bake, turning the fruit and vegetables twice, until tender and lightly browned, about 30 minutes for the apple and 45 to 50 minutes for the vegetables.  Transfer to a cutting board and let cool.  Scoop out the flesh from pumpkin halves, discarding the peel.  Coarsely chop the apple and onions.

Transfer the squash flesh, onions, and apple to a large saucepan and add the stock and nutmeg.  Bring to a boil over medium-high heat and then reduce the heat to medium.  Simmer until very tender, about 20 minutes.  Remove from the heat and let cool.  In a blender, puree the soup in batches until smooth.  Return the soup to the pan, stir in the half-and-half, season to taste with salt and pepper, and heat through over medium heat.

Just before serving, melt the butter in a small frying pan over medium heat.  Add the sage and saute until the butter browns lightly and the sage is crisp.  Ladle the soup into warmed bowls and garnish with the sage butter.  Serves 8 to 10.

This is a healthier, made from scratch version of the quintessential Thanksgiving casserole.  Made from fresh green beans and mushrooms and savory fried shallots.

Ingredients:
3 cups vegetable oil
6 large shallots, cut into very thin rounds, rings separated
1 1/2 cups all-purpose flour
Coarse salt and ground pepper
2 pounds green beans, trimmed and halved
1/4 cup (1/2 stick) unsalted butter
1 pound button or crimini mushrooms, trimmed and coarsely chopped
14.5 ounces chicken or vegetable broth
1 cup milk

Directions:
Preheat oven to 425 degrees.  In a large skillet, heat oil over medium.  Line a baking sheet with paper towels.  In a large bowl, toss together shallots and 1 1/4 cups flour until shallots are evenly coated.  In batches, shake off excess flour from shallots and fry until golden and crisp, about 5 minutes, adjusting heat if shallots are browning too quickly.  With a slotted spoon, transfer to sheet and season with salt.  Set aside.  (Store in an airtight container at room
temperature with a layer of paper towels underneath, up to 2 days.)

In a large pot of boiling salted water, cook green beans until crisp-tender, 6 minutes.  Drain and rinse with cold water to stop the cooking.  Pat dry.  (To
store, refrigerated in a resealable plastic bag, up to 1 day.)

In a large saucepan, melt butter over medium-high.  Add mushrooms and cook until liquid has evaporated, about 7 minutes.  Season with salt and pepper.  Add 1/4 cup flour and cook, stirring, until incorporated, about 1 minutes.  Whisking constantly, gradually add broth, then milk.  Bring to a simmer.  Cook, stirring occasionally, until sauce thickens, about 5 minutes.  Season with salt and pepper.  (To store, refrigerate with plastic wrap on surface, up to 2 days.
Reheat before using.)

Add green beans to mushroom sauce and toss to coat.  Transfer mixture to a 9-by-13-inch baking dish.  Bake until bubbling around edges, about 15 minutes. Serve topped with fried shallots.  Serves 8

The recipe calls for harissa, a hot chile sauce commonly used in North Africa, but sriracha can be substituted instead.

Ingredients:
1 tablespoon extra virgin olive oil
1 medium leek, white and pale-green parts only,   halved lengthwise and sliced crosswise 1/4 inch thick, rinsed well
1 bunch carrots (about 6), peeled and sliced crosswise 1/4 inch thick
2 teaspoons harissa
coarse salt
3 cups chicken or vegetable broth

garnish:
1 tablespoon chopped fresh flat leaf parsley

Directions:
Heat oil in a large saucepan over medium heat.  Cook leek until just soft, 4 to 5 minutes.  Stir in carrots and harissa.  Season with salt.  Cook until carrots are just soft, 8 to 10 minutes.  Add chicken broth, and bring to a simmer.  Cook until vegetables are tender, 10 to 12 minutes.

Purée half the soup in a blender until smooth.  (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.)  Stir purée into
remaining soup in pan.

Divide soup among 4 bowls, and garnish with parsley.  Serves 4.

Ribollita-Tuscan Minestrone

Ribollita means “boiled again” in Italian.  Traditionally, the Tuscan-style minestrone is made on one day, then the leftover soup is reheated the next day and thickened with chunks of day-old crusty Italian bread or served over thick slices of toasted bread, which soften in the broth and absorb the vegetable flavors.  True to its name, this soup tastes even better when it’s prepared a day or two ahead and reheated before serving.

Ingredients:
1 cup dried white beans such as baby Limas, great Northern or cannellini beans
3 tablespoons olive oil, plus extra for garnish
1 1/2 cups chopped white onion
1/2 cup diced carrot (1/2-inch dice)
1/2 cup diced celery (1/2-inch dice)
1 tablespoon minced garlic
1 tablespoon minced fresh rosemary
1 pint cherry tomatoes, cut in half
8 to 10 ounces Napa cabbage, halved, cored, and cut into 1/4-inch wide strips to make 2 1/2 to 3 cups
1 1/2 tablespoons sea salt, plus more if needed
8 ounces red potatoes, cut into 1/2-inch dice
1 medium yellow zucchini, halved lengthwise and cut into 1/2-inch thick slices
6 ounces baby spinach
8 1/2-inch thick slices day-old artisan bread such as paisano, pane bello or farm bread
1 to 2 whole garlic cloves, peeled and halved
1 cup grated Parmesan cheese for garnish

Directions:
Rinse and sort through the beans to remove any pebbles.  Put beans in a large bowl; cover with 3 cups of boiling water.  Soak beans for 1 hour.  Drain beans in a colander and reserve.

Heat olive oil in a large, heavy pot (with lid) over medium-high heat.  When hot, add the onions, carrots, celery and sauté until just softened, for 3 to 4 minutes. Add minced garlic and rosemary and sauté 1 minute more.

Add 8 cups water, the reserved beans, tomatoes, cabbage, and 1 1/2 tablespoons salt. Bring to a boil, then reduce heat and cook at a simmer, covered, for 1
hour.

Add potatoes, zucchini, and spinach; simmer, covered, until the potatoes and zucchini are tender, 20 to 25 minutes.  Taste soup and season with salt, as needed.  (soup can be prepared 2 days ahead.  Cool, cover, and refrigerate.  Reheat over medium heat.)

When ready to serve, lightly toast the bread slices, then rub each piece on both sides with a cut garlic clove.  Either place 1 bread slice in the bottom of 6 soup bowls and ladle soup over or ladle soup into 6 bowls and top each with a bread slice.  Garnish each serving with Parmesan cheese and a drizzle of olive oil.  Serves 6

Adjust the heat in this dish as desired by increasing or decreasing the amount of chile.  If fresh jalapeño isn’t available, try dried red chiles instead.

Ingredients:
3tablespoons apple cider vinegar
1 tablespoon chicken broth
1 tablespoon tamari or soy sauce
2 teaspoon sucanat or sugar
1 1/2 tablespoons plus 1 teaspoon peanut oil
1 1/2 pounds broccoli (about 1 medium bunch), florets removed, stalk peeled and cut into 1-inch pieces, and steamed for 2 1/2 minutes
1 tablespoon minced fresh ginger
1 tablespoon minced jalapeño chile or 2 whole dried red chiles

Directions:
Mix the vinegar, broth, tamari, and sucanat together in a small bowl.

Heat 1 1/2 tablespoons peanut oil in a large nonstick skillet over high heat until almost smoking.  Add the steamed broccoli and cook, stirring every 30 seconds, until fully cooked and heated through, about 2 1/2 minutes.

Roasted root vegetables combine with nutty, protein-rich quinoa in this simple dish.  Beets, parsnips and winter squashes can be easily substituted into this recipe.

Ingredients:
1 medium yam, peeled and cut into 1/2-inch pieces
1 bunch rainbow carrots, cut into 1/2-inch pieces
1 tablespoon olive oil
salt and pepper
1 cup uncooked quinoa
juice of 1 lemon
2 cups vegetable broth or water
1 teaspoon fresh thyme
1/2 small red onion, finely chopped
2 tablespoons chopped flat-leaf parsley

Directions:
Preheat oven to 350 degrees.  Toss yams and carrots in oil, season with salt and pepper, and place on a rimmed baking sheet.  Bake for about 40 minutes, stirring occasionally, until golden brown.  Remove from oven and let cool.

Rinse quinoa through a fine mesh strainer.  Put quinoa, lemon juice, broth and thyme into a small pot.  Bring to a boil, then lower heat to a simmer, cover and cook for 10 to 15 minutes, until quinoa is tender.  Remove from heat and set aside to let cool to room temperature.

Mix together quinoa and roasted vegetables in a large bowl.  Add onions and parsley, mix well, and adjust seasonings with salt and pepper.  Serves 4-6

The pears should be ripe but firm; check the flesh at the neck of the pear-it should give slightly when pressed gently with a finger.

Ingredients:
2 ripe but firm Danjou pears, quartered and cored
1 3/4 teaspoons brown sugar
1 tablespoon olive oil plus additional 1 1/2 teaspoons
3 tablespoons balsamic vinegar
1/2 small shallot, minced (about 1 1/2 teaspoons)
4 cups salad mix, washed and dried
2 ounces crumbled goat cheese
1/3 cup almonds, toasted and chopped

Directions:
Toss pears, 1 1/2 teaspoons brown sugar, 1/8 teaspoon salt, and 1/8 teaspoon pepper in medium bowl.  Heat 1 1/2 teaspoons oil in large skillet over medium-high heat until just smoking.  Add pears cut-side down in single layer and cook until golden brown, 1 to 2 minutes.  Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is lightly brown, 1 to 2 minutes longer.  Shut off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds.  Transfer pears to large plate and let cool to room temperature, about 45 minutes.  Cut each pear quarter crosswise into 1/2-inch pieces.

Whisk remaining tablespoon oil, remaining tablespoon vinegar, remaining 1/4 teaspoon brown sugar, and shallot together in large bowl; season to taste with salt and pepper.  Add salad mix and cooled pears to bowl; toss and adjust seasonings with salt and pepper.  Divide salad among individual plates; top each with portion of cheese and nuts.  Serve immediately.  Serves 2

A delicious side dish that is sure to get rave reviews.  Pecans, pine nuts, hazelnuts or any of your favorite nuts can be easily substituted for the walnuts.

Ingredients:
1 spaghetti squash (about 4 pounds), halved lengthwise, seeds removed
1 tablespoon extra virgin olive oil, plus more for brushing
1 tablespoon packed brown sugar
sea salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1/2 cup chopped fresh flat leaf parsley
1/2 cup chopped fresh cilantro
1/4 cup walnuts, toasted and coarsely chopped

Directions:
Preheat oven to 400 degrees.  Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste.  Place squash, cut sides down, on a rimmed baking sheet.  Roast until tender, about 45 minutes.  Let cool slightly on sheet on a wire rack, about 10 minutes.

Scrape squash with a fork to remove flesh in long strands.  Place in a large bowl.  Add oil, Parmesan, parsley, cilantro, walnuts, 1 teaspoon salt, and pepper to taste.

Toss, and serve immediately.  Serves 4

The sweetness of the onions is a nice contrast to the strong taste of the Brussels sprouts.

Ingredients:
10 ounces Brussels sprouts
salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small red onion, thinly sliced lengthwise
2 tablespoons balsamic vinegar

Directions:
Trim outer leaves and stems from Brussels sprouts, and discard.  Bring a medium pot of water to a boil, and add salt.  Meanwhile, prepare an ice-water bath.  Add Brussels sprouts to boiling water, and cook until tender but still bright green, about 4 minutes.  Remove from heat, drain, and plunge into ice-water bath to cool.  Drain well, and cut in half.

Heat
1/2 tablespoon butter and 1/2 tablespoon olive oil in a large heavy skillet over medium-high heat.  Add Brussels sprouts, and cook, tossing occasionally, until they are brown and crisp on the edges, about 3 minutes.  Season to taste with salt and pepper, and transfer to a large bowl.  Cover with aluminum foil to keep warm.

Add remaining 1/2 tablespoon each butter and oil to the same pan over medium-low heat.  Add onions, and cook, tossing occasionally, until wilted and transparant, about 3 to 4 minutes.  Add vinegar (stand back to avoid the fumes), and stir to loosen any brown bits on bottom of pan.  Cook until vinegar is reduced and the onions are glazed, about 30 seconds.

Add onions to Brussels sprouts, and toss well.  Serve immediately.  Serves 4

Ingredients:

1 bunch broccolette

1 tablespoon peanut oil

2 or 3 spring onions, stems and ends removed and cut in half

¼ cup chicken or vegetable broth

1 to 2 teaspoons tamari or soy sauce

 

Directions:

Trim the bottom 1-inch off the broccolette stems and discard.  Rinse the broccolette and shake off excess water.

Heat oil in a 10-inch skillet over medium-high heat.  Add spring onions and
sauté a minute or two.  Add the broccolette and flip them on all sides to coat with oil.  Cook on one side for a minute or two then flip and cook the other side for the same time.  Add the broth and using a spatula, scrap any browned bits off the bottom of the pan.  Cover with a lid and allow
to simmer for two to three minutes or until the liquid is absorbed.  Add the tamari, stir to coat, and remove from heat.

Serves:
3 to 4
Recipe by:
Elizabeth Blessing, co-owner GreenBEAN Delivery

Ingredients:

1 bunch asparagus, trimmed

1 tablespoon olive oil

½ medium onion, diced

1 large celery rib, sliced

4 cups broth

Salt and pepper

4 eggs

4 slices artisan bread (farm, sourdough, or paisano)

4 teaspoons butter

Extra virgin olive oil

 

Directions:

Chop the tips off asparagus and put these to one side for later.  Roughly chop the asparagus stalks.  Heat olive oil in a large, deep pan over medium heat.  Gently fry the onions and celery for 10 minutes, until soft and sweet, without coloring.  Add the chopped asparagus stalks and stock and simmer for 20 minutes with a lid on.  Remove from heat and puree with an immersion blender or in a standard blender.  Season the soup with salt and pepper.  Put the soup back on the heat, stir in the asparagus tips, bring back to a boil and simmer for a couple minutes until the tips have softened.

In a large, deep skillet fill with 3 to 4 inches of water, bring to a boil then reduce to a hard simmer.  Crack eggs into water and allow to cook for a couple minutes.  Toast and butter bread.  Ladle soup into 4 bowls and add a
piece of toast into each.  Using a slotted spoon, remove poached eggs and place onto of toast.  Cut into it to make it runny, season and drizzle with extra virgin olive oil.

Serves: 4

 

Recipe by:
www.jamieoliver.com

(Sheridan, Indiana)

The Feel Good Farm is Green B.E.A.N. Delivery’s 60 acre farm. Fifteen of those acres are certified organic. The other 45 are being transitioned over from corn and soybeans and will be certified organic in three years. The property is managed and cultivated by Green B.E.A.N. Delivery and serves as a supplement to our growing farm network. From patty pan squash to roma tomoatoes and mini watermelons to okra, this is something that you can truly feel good about.