Squash (or Beans) and Greens

Olive oil
1 white spring onion, peeled and chopped into half rings ¼” thick
1 tablespoon chopped fresh ginger
2-3 garlic scape, roughly chopped, or 2 cloves garlic, peeled and chopped
1 teaspoon hot red chile flakes
1 pint box green beans or 3 small summer squash
1 bunch chard
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
 

1. Heat some olive oil in a large skillet or wok.  When hot, add the garlic, onion, ginger and chile.  Saute until the onions release some of their moisture and turn translucent.
2. Trim the beans by cutting or snapping off their stem ends.  Chop or snap them in half.  Trim the chard by separating the stalks from the leaves, roughly chop the stems, then chop the leaves into ribbons 1” wide.
3. Add the beans and chard stalks to the pan, and stir-fry to mix around.  Add the chard leaves and the sesame seeds and stir.
4. Add the soy sauce and sesame oil, then turn off the heat immediately.  Stir to mix, then serve immediately.

Mac & Cheese & Greens

This recipe is from Marcus Off Duty by Marcus Samuelsson.  It's a bit more complicated than our usual recipes, but we think a preparation you won't regret!
For the Greens:
½ cup coconut milk
2 tablespoons soy sauce
1 tablespoon grainy mustard
6 slices bacon, cooked, drained and crumbled
3 tablespoons olive oil
1 tablespoon unsalted butter
4 garlic cloves, peeled and halved
4 cups chopped kale, spinach, or chard leaves
 
For the Mac and Cheese
8 tablespoons unsalted butter
½ cup thinly sliced shallots
2 garlic cloves, minced
2 tablespoons all-purpose flour
3 cups heavy cream
1 cup whole milk
8 oz cheddar cheese, grated
4 oz Gruyere cheese, grated
4 oz Parmesan cheese, grated
½ cup crème fraiche
1 teaspoon freshly grated nutmeg
1 tesapoon mustard powder
Kosher salt and freshly ground white pepper
1 pound orecchiette or other small, sturdy pasta, cooked until just tender
 
For the Topping
1/3 cup toasted bread crumbs
¼ cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated Parmesan cheese
1 tablespoon grated Gruyere cheese
¼ teaspoon kosher salt
1/8 teaspoon freshly ground pepper
 
1. Make the greens.  Bring coconut milk and soy sauce to a boil in a small saucepan.  Remove from the heat and stir in the mustard and crumbled bacon.
2.  Heat the olive oil and butter in a large pot over low heat.  Add the garlic and slowly toast to flavor the fats, about 5 mins, then discard.  Add the greens to the pot and cook, stirring frequently, until the greens start to wilt.  Stir in the coconut milk mixture and cook, partly covered, until the greens are tender and the sauce has thickened, 20 mins.
3.  Make the Mac and Cheese.  Preheat the broiler.  Oil a 9x13" baking dish.
4.  Melt the butter in a large pot over medium-low heat.  Add the shallots and cook until they're tender and golden brown, 8-10 mins.  Add the minced garlic and flour and cook, stirring, for 1 minute.  Slowly whisk in the heavy cream and milk, making sure there are no lumps.  Bring to a boil.  Reduce the heat to low, then add all the cheeses and creme fraiche.  Whisk until the cheeses are melted and fully incorporated into the sauce.  Mix in the nutmeg, mustard, and salt and pepper to taste.
5.  Add the cooked pasta and greens to the sauce and toss to combine.  Transfer to the baking dish.
6.  Make the topping.  Put all the ingredients in a food processor and process until the herbs are minced.  Sprinkle the topping over the pasta.  Broil until the topping is golden brown, 5-8 mins.  Serve immediately.

Tomato and Rice Soup

A Moose Meadow Farm original

1/4 cup olive oil
1# onions, diced
2 cloves garlic, finely chopped
Salt and pepper to taste
Pinch of dried thyme and dried oregano or marjoram
2 cups chopped fresh or 1/2 cup chopped dried mushrooms (we use dried morels - thanks Laura!)
2 cups uncooked brown rice
1 quart canned or about 3# frozen whole tomatoes
About 1/2 gallon water or stock
4 cups roughly chopped greens, like radish or turnip greens, kale, chard or bok choi

1.  In a large soup pot, heat the olive oil over medium-high heat.  Add the onion, garlic and herbs.  If using fresh mushrooms, add them here.  Saute until the onions start releasing their liquid, about 5 minutes.
2.  Add the rice and the dried mushrooms if using dried, and stir to coat in oil.  
3.  Add the tomatoes and broth or water, cover and bring to a gentle boil.  Turn heat down to medium and simmer until the rice is cooked.  
4.  Stir in greens just before the rice is done.  Serve hot with crusty bread or homemade croutons!

French Onion Soup

This recipe is adapted from thekitchn.com

2 1/2 pounds yellow onions
3 tablespoons unsalted butter
2 tablespoons olive oil
1 teaspoon salt, plus more to taste
Freshly ground black pepper
1/2 teaspoon sugar
8 cups beef, chicken, or vegetable broth
3 tablespoons flour
1/2 cup white wine, optional
1/4 cup brandy, optional
6 to 8 baguette slices, toasted
1 1/2 to 3 cups shredded Gruyere or Parmesan cheese (1/4 to 1/2 cup per serving)
Minced raw shallot or onion, to garnish

1. Peel and slice the onions into half moons.  Cut the half moon slices in half.  You want about 6 cups of chopped onions.

2. Melt the butter with the oil over medium-low heat in a large saucepan.  Add the onions after the butter foams up and then settles down; stir to coat with the butter.  Cover the pan and cook for 15 minutes on low heat.

3. Remove the lid. The onions should have wilted down somewhat. Stir in 1 teaspoon salt, a generous quantity of black pepper, and 1/2 teaspoon sugar (this helps the onions caramelize).

4. Turn the heat up to medium and cook, uncovered and stirring every few minutes, until the onions are deeply browned. Turn down the heat if the onions scorch or stick to the pan; the browning doesn't come through burning, but through slow, even caramelization.  This will take about 20 minutes.

5. As the onions approach a deep walnut color, heat the broth in a separate pot.  Add 3 tablespoons flour to the caramelized onions and cook and stir for about 1 minute.

6. Add the hot broth to the caramelized onions and bring to a boil. If using wine, add this now too. Lower the heat and partially cover the pan. (If you want to add other aromatics such as herbs or spices, do so now.) Cook gently over low heat for at least 1 hour or until the broth is slightly reduced.

7. Taste and season with additional salt and pepper if needed. Add a finishing splash of brandy, if desired!

8. Heat the oven to 350°F. Divide the soup between small but deep oven-safe bowls. Top each with a slice (or two) of toasted baguette and sprinkle grated cheese in a thick layer over the bread and up to the edge of the bowl.  Place the bowls on a baking sheet or in a casserole dish. Bake until the cheese is thoroughly melted.

9. Turn the oven from bake to broil and broil the soup for 1 to 3 minutes or until the cheese is browned and bubbling. Remove carefully from the oven and let cool for a few minutes before serving on heatproof dishes or trivets. Serve with freshly ground pepper and minced fresh onion or shallot, which provides a welcome bite in contrast to the very sweet and mellow soup.

MMF Fried Rice

A more grown up version of our staple, rice and vegetables

1 tablespoon olive oil
1 medium onion, diced
2 large carrots, sliced on the diagonal
1/2 bunch scallions, finely chopped
3 leeks, sliced 1/4" thin
1/2 bunch radishes, sliced in half lengthwise (optional: save greens and add to skillet)
1/2 lb baby bok choi, roughly chopped
2 cups cooked rice, brown or white
1 tablespoon Thai green curry paste
1 egg, optional
Salt and pepper, to taste

1.  Heat oil in large, flat bottom skillet.  Add onion, carrot and leek, salt and pepper.  Stir fry until onions begin to release some liquid.
2.  Add bok choi, scallion and  radish with greens if using, and stir fry for a minute or so. 
3.  Add rice and curry paste, mix well.  Crack egg into skillet if using, and stir until well cooked.  Turn off heat and serve hot.
 

Herb Roasted Carrots, Onions and Apples

• 2 large red onions cut into wedges
• 8 carrots cut into 2 inch pieces
• 4 apples cut into wedges
• 2 cloves garlic grated
• 1 tbs olive oil
• 2 tsp Herbes de Provence
• ½ tsp salt
• ¼ tsp pepper  
• 1 tablespoon fresh parsley for garnish

1. Pre-heat oven to 375 degrees.
2. Place all ingredients in a large bowl and mix well ensuring all ingredients are evenly coated with oil and spices.
3. Place on a baking tray and roast for 45 minutes or until onions are caramelized and carrots are tender.  Garnish with parsley and serve.

Spinach Fritatta with Microgreen Garnish

Spinach Fritatta with Microgreen Garnish

Makes 4 servings

6 eggs
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 small red onion, chopped
1 lb fresh spinach, chopped
1 oz microgreens

1.  Position a rack under the broiler about 4" from the heat source and turn the heat to high.  Crack the eggs into a bowl.  Add the cheese, sprinkle on the salt and pepper, and whisk until the whites are just combined.  
2.  Put the olive oil in a medium oven proof skillet over medium high heat.  When it's hot, add the onion, sprinkle with salt and pepper, and cook until soft, 3-5 minutes.  
3.  Add the spinach and cook, stirring and tossing frequently, until the leaves wilt and lose their liquid.  Lower the heat if necessary to keep everything from burning.  After 3-5 minutes, turn the heat to low.  Cook, stirring occasionally, until their is no moisture left in the pan, then spread the spinach out in the pan.  
4.  Pour the egg mixture over the spinach and onions, evenly distributing the vegetables if necessary.  Cook, undisturbed, until the eggs are firm at the bottom and the top is still runny, 8-10 minutes.  
5.  Put the pan under the broiler until the eggs finish setting and brown lightly, 2-4 minutes, watching to make sure the frittata doesn't burn.  Remove from heat and immediately sprinkle microgreens on top.  They will wilt almost immediately.  Cut into wedges and serve.