• Olive Oil to liberally coat bottom of 9” oven safe frying pan • 1 medium bulb or 2 small bulbs Fennel: stems removed and cored and cubed ¼ in. • 1 medium Onion: peeled and cubed ¼ in. • 1 medium Potato (preferably Yukon Gold): peeled and cubed ¼ in. • 3 large cloves … Continue reading Vegetable Pancetta Frittata
Author: Tom
June 25, 2013 Share List
Here is the list from the farm for this week. The amazing greens joined by carrots and fennel. Yeah!! - fennel (3 pieces) - red romaine (1 head) - green boston (1 head) - swiss chard (1 bunch) - parsley (1 bunch) - baby carrots (1 bunch) - garlic scapes (1 bunch) - strawberries … Continue reading June 25, 2013 Share List
Zesty Salad Dressing
• ¾ C Olive Oil • ¼ C Basalmic Vinegar • 2 tbsp fresh squeezed Lemon Juice • 2 tsp Whole Grain Dijon Mustard • 2 tsp Maple Syrup • S & P to taste (about 1 tsp salt, 10 grinds pepper) • 2 small or 1 large clove Garlic grated on a zester Combine … Continue reading Zesty Salad Dressing
Beans and Escarole
• 3 tablespoons olive oil, divided • 1 large head escarole • salt and pepper to taste • 1/4 teaspoon crushed red pepper flakes • 1 clove garlic, minced • 1 (16 ounce) cans cannellini beans, undrained • 3 sprigs fresh parsley, chopped 1. Heat 2 tablespoons olive oil in a large skillet over medium … Continue reading Beans and Escarole
Caesar Salad (raw egg free)
• 6 cloves garlic, peeled • 3/4 cup mayonnaise • 5 anchovy fillets, minced • 6 tablespoons grated Parmesan cheese, divided • 1 teaspoon Worcestershire sauce • 1 teaspoon Dijon mustard • 1 tablespoon lemon juice • salt to taste • ground black pepper to taste • 1/4 cup olive oil • 4 cups day-old … Continue reading Caesar Salad (raw egg free)
Warm Beet and Pancetta Salad
3 large Beets 6 Pieces of medium thick sliced Pancetta or Bacon (with good fat marbling) 1 Bunch Swiss Chard, thoroughly rinsed and cut into 1” strips ½ - 1 Cup frozen Peas (to taste) ¾ Cup Fetta (I like Greek) crumbled S & P to taste • In the smallest sauce pan you can … Continue reading Warm Beet and Pancetta Salad
Roasted Kohlrabi
4 kohlrabi bulbs, peeled 1 tablespoon olive oil 1 clove garlic, minced 1/3 cup grated Parmesan cheese *potatoes (optional suggestion) *carrots (optional suggestion) * cubed ham (optional suggestion) Preheat an oven to 450 degrees F (230 degrees C). Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, … Continue reading Roasted Kohlrabi
June 18, 2013 Share list
Purple Kohlrabi (3 pieces) Escarole (1 head) Romaine Lettuce (1 head) Scallions (1 bunch) Baby Arugula (1/4 lb bag) Red Beets (1 bunch) Cilantro (1 bunch)
Pasta With Mushroom Ragout And Spinach
• 1/2 ounce (about 1/2 cup) dried porcini mushrooms • 2 tablespoons extra virgin olive oil • 1/2 medium onion or 2 shallots, chopped • 2 garlic cloves, minced • 1 pound mixed regular and wild mushrooms or 1 pound regular white or cremini mushrooms, trimmed and cut in thick slices (or torn into smaller … Continue reading Pasta With Mushroom Ragout And Spinach
Asian Lettuce Wraps
• 16 Boston Bibb or butter lettuce leaves • 1 pound lean ground beef • 1 tablespoon cooking oil • 1 large onion, chopped • 2 cloves fresh garlic, minced • 1 tablespoon soy sauce • 1/4 cup hoisin sauce • 2 teaspoons minced pickled ginger • 1 tablespoon rice wine vinegar • Asian chile … Continue reading Asian Lettuce Wraps
Forest Hills CSA 