Moose Meadow Farm Spring Rolls

These are far from traditional, but we're making them a lot these days as a way to celebrate fresh spring produce.

Spring Rolls
8 clear spring roll wrappers
1/2 bunch cilantro or parsley
2-3 radishes, sliced lengthwise
Cooked rice or vermicelli or glass noodles
Steamed greens, chopped into ribbons
Miso Paste

Dipping Sauce
1/4 cup tahini
1 tablespoon soy sauce
dash Sriracha or other hot sauce
1 tablespoon vinegar

1.  Prepare your ingredients and lay them out on a cutting board or counter.
2.  Boil a quart or so of water, then pour into a pie dish.
3.  Make dipping sauce: use a fork to whisk all the ingredients together in a small bowl.
4.  Assemble the rolls: Moisten one wrapper at a time by holding it on opposite edges and running it through the hot water.  It'll soften within seconds, so be careful not to crumple it.  Lay soft wrapper on a plate, then smear a teaspoon or so of miso onto the bottom third of the wrapper.  Layer fillings on top of the miso.  Don't use more than about 2/3 cup total volume of fillings!
5.  Roll up the wrapper by tucking in the edges, then rolling away from you while tucking the trailing edge in, exactly like you would a burrito.
6.  Once you've made 8 rolls, serve immediately with the dipping sauce.

Chimichurri

This is a classic Argentine herb sauce that is especially good on grilled vegetables or meats (or try it with roasted beets!)  We’ve been making it weekly with the abundance of parsley and cilantro coming out of our high tunnels.  We don’t have fresh oregano at the moment, but it’s just as good without!

1 ½ cups fresh parsley, most of the stems removed

½ cup fresh cilantro, most of the stems removed

1 tablespoon fresh oregano leaves

3 garlic cloves, smashed

1 teaspoon hot red chile flakes

2 tablespoons red wine vinegar

3 tablespoons neutral oil

Salt and pepper to taste

3 tablespoons olive oil

In a food processor, combine all the ingredients except the olive oil.  Process until combined, then stir in the olive oil by hand.  Taste, adjust the seasoning, and use as soon as you can.  It’ll keep in the fridge for only a couple of days, so use it quickly.

Faux Pho (Vegetarian)

This recipe is from the cookbook Bowl by Lukas Volger
 

6 cups shortcut pho broth (see below)
1 ½ teaspoons sugar
1 teaspoon sea salt
1 onion, diced or one bunch scallions, sliced on the diagonal
5 plump garlic cloves, sliced into thin slabs
1 tablespoon neutral-tasting oil
1 tablespoon rice vinegar
½ lb cooking greens: spinach, kale, chard, bok choi etc.
1 cup peas, shelled or with pods
½ lb medium-width rice noodles
1 small green chili (Serrano, jalapeno or Thai), sliced into very thin rings
1 bunch fresh parsley, cilantro, or a combination, for serving
Lime wedges, for serving

1. Place broth in a pot and heat to a simmer.  Stir in the salt and sugar.  Keep warm until serving.
2. Heat oil in a skillet over medium-low heat.  Add onions/scallions and garlic.  Cook until beginning to brown, 10-15 minutes.  Pour in vinegar and scrape and stir the skillet to mix in the brown bits.  Remove from heat.
3. Bring a saucepan of salted water to boil.  Add greens and cook briefly, until bright green and wilted.  Remove to a plate with a spider skimmer.  Add peas and blanch briefly in hot water.  Transfer to a plate with a spider skimmer.
4. Add noodles to the boiling water in a steamer basket so they’re easy to remove. Cook until tender, 4-7 minutes.  Divide noodles into four bowls.
5. Top noodles in each bowl with greens, peas, browned onions and chili slices.  Ladle hot broth over each serving.  Serve immediately, passing herbs and lime wedges at the table.

Shortcut Pho Broth
1oz fresh ginger
2 quarts vegetable broth or water
3 garlic cloves, peeled
2 whole star anise
2 whole cloves
1 cinnamon stick
1 stalk fresh lemongrass, smashed and coarsely chopped
Small handful of fresh cilantro stems

1. Turn a gas burner on high.  Using heat-safe tongs, hold ginger over flame and turn it as needed until charred all over.  This will take 5-7 minutes.  Alternatively, if you don’t have a gas range, blacken ginger in the over broiler.
2. In a saucepan, combine broth/water with blackened ginger, garlic, star anise, cloves, cinnamon, and lemongrass.  Bring to a boil and then reduce to a simmer and cook for 25-35 minutes.  Add cilantro stems and simmer another 5 minutes.
3. Strain broth through a cheesecloth-lined sieve: gather up ends of cheesecloth and squeeze out as much liquid as possible.  Once completely cooked, pack broth in containers and store in the fridge for up to 1 day or in the freezer for up to 2 months for later use.

Stuffed Peppers

Serves 3 as a main dish, 6 as a side dish.

6 colored sweet peppers

1 bunch chard, chopped

1 lb cooked chorizo

2 cups cooked rice

1 bunch chard, shredded

1 cup shredded sharp cheddar

Cilantro

1.      Preheat oven to 450F.  Cut the top off of each pepper and remove the seeds.  Combine chard, chorizo, rice and cheese in a large bowl and toss a few times to combine.

2.      Spoon some of the mixture into each pepper, lay onto a baking sheet or casserole dish, coat the outside of the peppers with olive oil, and bake for 30-40 minutes, until soft and blackened in places.

3.      Remove from oven, sprinkle with chopped fresh cilantro, and serve.

Moose Meadow Farm Chili

This recipe is a Moose Meadow Farm original.  Add ground beef if you like a richer chili.

2 cups dry red kidney beans, soaked overnight (or about 5 cups cooked)

2 tablespoons olive oil

2-3 cloves garlic, smashed and roughly chopped

2 medium onions, diced

4-5 colored sweet peppers, cored and chopped

2 lbs tomatoes of any variety, cored and roughly chopped

1 fresh jalapeno or cayenne pepper, or dried chiles to taste

Salt to taste

Cilantro and yogurt or sour cream for garnish

1.     Cook the beans if using dried.  Drain the soaking water, add fresh water to cover by several inches, and turn onto high heat with the lid on until the water starts to boil.  Turn heat to medium-low and continue to cook with the lid cocked until beans are almost tender, about 1 hour.

2.     Meanwhile, sauté the garlic, onions, peppers and chiles in olive oil over medium heat until the onion is translucent.  Salt to taste.

3.     If using cooked beans, at this stage drain them and add them to a large soup pot with a little fresh water, then add the sauté mixture.  Add the sauté mixture to your cooking beans if using dried.

4.     Add all the chopped tomatoes and stir.  Taste and adjust seasoning.  Continue to cook until the beans are fully tender and the tomatoes have dissolved into the beans, 20-30 minutes more.  Garnish with chopped fresh cilantro and yogurt or sour cream and serve.

Grilled or Broiled Mini Broccoli with Chimichurri

2 bundles mini broccoli

Olive Oil

Salt

Pepper

1 ½ cups fresh parsley leaves

½ cup fresh cilantro leaves

1 tablespoon fresh oregano leaves

3 garlic cloves

1 teaspoon hot red chile flakes

2 tablespoons red wine vinegar

3 tablespoon neutral oil, like canola or sunflower

3 tablespoons olive oil

1.     Heat the grill or broiler.  Brush each mini broccoli shoot with olive oil and place on grill or baking tray.  Sprinkle with salt and pepper to taste.  Grill or broil until tender and black in places.

2.     Make the chimichurri sauce (can be made ahead): in a food processor, combine herbs, garlic, chile flakes, vinegar, neutral oil, and a few pinches of salt.  Process until combined, then stir in olive oil by hand.  Taste, adjust the seasoning and use as soon as you can (within a day is best).

3.     Lay grilled/broiled broccoli on a serving platter and ladle cold chimichurri sauce on top.  Serve immediately.

The Best Kale Salad

2 bunches kale, roughly chopped, stems included or not-your choice

3 teaspoon olive oil

1 bunch scallions, white and green parts

½ bunch cilantro or parsley

2 large carrots, grated

½ cup raisins

½ cup sunflower seeds

About ½ cup of your favorite dressing.  Here’s one that Spencer loves!

1 cup olive oil

1/3 cup rice vinegar

½ cup cooked, crumbled bacon

2 tablespoons finely chopped shallot

pinch of salt and a few grinds of pepper

1.  Mix kale and olive oil in a large bowl.  Using your hands, gently massage the kale until it starts to wilt a little, 3-4 minutes.  This will make it more tender to eat raw.  Add the rest of the ingredients and mix together.  Pour on dressing and toss to combine.  Serve cool.  Serves approximately 8 as a side dish.

Radish Salsa

Can't wait for tomatoes?  Try radish salsa!  We like it served on top of salmon fillets and a bed of salad greens.

 Ingredients

• 2 bunches French Breakfast or Easter Egg radishes, diced or sliced
• 1/2 bunch cilantro, roughly chopped
• 1/2 bunch scallions, finely chopped
• pinch salt
• juice from 1 lime

1. Mix all ingredients together in a bowl, and toss to combine.  Serve right away, or allow to sit for a few hours or overnight for the flavors to blend. 

Pea Shoot Pesto

Pea Shoot Pesto
This recipe comes from the NY Times and yields about 1 cup.  Click the link below for a recipe for roasted pork chops with pea shoot pesto. 

3/4 cup pine nuts
5 oz pea shoots
1 oz cilantro
1/4 cup grated parmesan
2 cloves garlic, chopped
3/4 teaspoon salt
1/3 cup olive oil

1.  In a food processor or blender, combine all the ingredients except olive oil.  Pulse until roughly chopped.  With the motor running, gradually add olive oil and blend until well combined.  Scrape into a bowl.  

https://cooking.nytimes.com/recipes/1013968-pan-roasted-pork-chops-with-pea-shoot-pesto

Jennifer's Guacamole

Jennifer's Guacamole

Katherine's older sister Jennifer claims that great guacamole only has four ingredients: avocados, cilantro, salt and lime.  We hope you agree!

Makes about a pint
2 soft avocados
1 oz cilantro
pinch salt
juice of 1 lime

1. Scoop the avocados into a bowl or a large mortar and pestle or molcajete.  Mash with a fork or the pestle until as smooth or chunky as you like it.
2.  Chop the cilantro roughly and sprinkle over avocados.  Then sprinkle on salt and finally add lime juice.  
3.  Stir everything together and enjoy!

Carrot Salad with Yogurt-Cumin Dressing

2 bunches carrots, shredded
1/3 cup yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup raisins
1/4 cup chopped fresh mint or cilantro
1. Place shredded carrots in a large bowl and toss with the raisins.
2.  Whisk together yogurt, olive oil, lemon juice, garlic, cumin, and coriander.
3.  Pour dressing over carrots, toss to coat and serve cool or at room temperature.  Serves 4.

Roasted Whole Carrots

1 bunch carrots, tops removed and large ones sliced in half lengthwise
1/4 cup olive oil
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
1.  Preheat oven to 450.  Put oil in a large ovenproof skillet over medium high heat.  When it shimmers, arrange the carrots in one layer, toss in the garlic and sprinkle with salt and pepper.
2.  Cook, undisturbed, until the carrots begin to brown, 5-10 minutes, then transfer to oven.  Cook, shaking pan occasionally, until the carrots are quite brown and are easily pierced with a knife, about 30 minutes.
3.  Taste and adjust seasoning, then drizzle on balsamic vinegar and serve hot or warm.  Serves 4 as a side dish.

Spicy Herby Pesto

Spicy Herb Pesto

What this is is a fresh tasting, pungent mixture that is great rubbed on fish or meats, stirred into rice, spread onto sandwiches, or as a cracker topper.

2 handfuls arugula

1/2 bunch cilantro

1/2 bunch parsley

half of one fresh jalapeno

2 cloves garlic, roughly chopped

1" fresh ginger, roughly chopped

pinch salt

2 Tablespoons olive oil

1. Place all ingredients in a food processor and process for a minute or so, until well blended.  Taste, adjust seasoning, and voila!  

Colorful Winter Salad

1/2 lb carrots, washed and trimmed

1/2 head purple cabbage

1/2 lb beets of any color

2-3 scallions

Small bunch cilantro or parsley

1/4 cup olive oil

1/4 cup apple cider vinegar

1 Tablespoon soy sauce

1 teaspoon pepper

1 Tablespoon sesame seeds

Juice of 1/2 a lime (optional)

1.  In a food processor or with a box grater, grate the carrots, cabbage and beets to similar size shreds.  Chop the scallions and herb finely.

2.  Whisk the olive oil, vinegar, soy sauce, pepper, sesame seeds and lime if using in a small bowl.

3.  Mix all the vegetables together in a large bowl and pour the dressing over the top.  Mix well and serve immediately, or chill and serve later when the flavors will be more intense.