Charred Romaine

CHARRED ROMAINE WITH SMOKY SEED CLUSTERS
This recipe comes from Dishing Up The Dirt by Andrea Bemis

Salad
2 large head of romaine lettuce, halved lengthwise, rinsed and patted dry

2 tablespoons olive oil

3-4 radishes, thinly sliced

4 ounces blue cheese, crumbled

2-3 tablespoons minced parsley

Smoky Seed Clusters
1/4 cup raw sunflower seeds

1/4 cup pumpkin seeds (pepitas)

1 1/2 teaspoons smoked paprika

1/4 teaspoon cayenne pepper

1/4 teaspoon fine sea salt

1 1/2 tablespoons pure cane sugar

Balsamic Vinaigrette
2 Tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon dijon mustard

1/4 cup extra virgin olive oil

coarse salt and ground pepper to taste

1. Preheat an outdoor grill to medium-high heat.
2. In a medium sized skillet toast the sunflower and pumpkin seeds over medium heat, shaking the pan often, until the seeds are golden brown. About 3 minutes. Pour the seeds out onto a plate and toss with the paprika, cayenne and salt.
3. Place the pan that previously toasted the seeds back on the stove over medium-high heat. Add the sugar and once the sugar has liquified (this wont take long!) add the seeds, tossing to coat them in the melted sugar. Do this quickly as you don’t want the sugar to burn. Remove from the heat and transfer the seeds to a plate to cool. Once cool enough to handle break the seeds apart into small clusters.
4. Whisk together all the ingredients for the salad dressing and set aside.
5. Toss the sliced romaine wedges with the 2 tablespoons olive oil. Place cut side down on the preheated grill and cook until lightly charred on the underside. About 3-5 minutes. Flip and cook for about 3-5 minutes longer on the opposite side or until lightly charred.
6. Dived the romaine wedges between plates and top with the thinly sliced radishes, blue cheese, minced parsley. Drizzle with the dressing and top the wedges with the smokey seed clusters.

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.

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.

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.

Carrot Ginger Soup with Cashew Cream and Spiced Chick Peas

This recipe comes from  the Dishing Up the Dirt cookbook

• 2 tablespoons coconut oil or other neutral oil
• 1 large yellow onion, diced
• 2 cloves of garlic, minced
• 1 inch piece of fresh ginger, peeled and grated
• 1 inch piece of fresh turmeric, peeled and grated (or sub 1/2 teaspoon ground)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cayenne
• 1 teaspoon fine sea salt
• 1 1/2 pounds carrots, chopped into 1-inch chunks
• 4 1/2 cups water + additional to thin if necessary
• Black pepper to taste
• Chopped parsley for serving

Cashew Cream

• 1 cup raw unsalted cashews (soaked in warm water for at least 30 minutes)
• 3/4 water + additional to thin as needed
• 2 cloves of garlic, minced
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine sea salt

Spiced Chickpeas

• 1 cup cooked chickpeas (if from the can rinsed, drained and patted dry)
• 1 Tablespoon grapeseed oil (or olive oil)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground paprika
• 1/4 teaspoon garlic powder 

Preparation

1. Drain the soaked cashews and run them under cold water. Place into a high speed blender with the water, garlic, lemon juice and salt. Blend on the highest setting until completely smooth. Taste test and adjust seasonings if need be. Pour anywhere between 1/2- 3/4 of the cashew cream into a jar leaving the other the remainder in the blender.
2. Heat a large soup pot over medium high heat. Add the coconut oil and once melted toss in the onion. Cook, stirring often until fragrant and beginning to soften. About 5 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne and salt stirring frequently until fragrant. About 30 seconds. Toss in the chopped carrots and water. Bring to a boil. Reduce heat and simmer until the carrots are soft. About 20 minutes. Carefully add the soup to the blender with the remaining cashew cream (you made need to do this in batches) and whirl away until smooth. Taste test and adjust seasonings if need be.
3. Return the soup to the stove and heat on low for an additional 10-15 minutes so the flavors have a chance to enhance.
4. Toss the chickpeas with the oil, salt and spices. Place on a prepared baking sheet and roast in a 425F oven until lightly browned and crisp. About 20-25 minutes. Shake the pan a couple of times during the cooking time.
5. Divide the soup between bowls and drizzle with a few tablespoons of cashew cream, a small handful of spiced chickpeas and a few sprigs of fresh parsley.

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.

Radish Salsa, fall version

Try this super simple recipe as a colorful condiment on your Thanksgiving table!
 

2 bunches radishes
1 bunch scallions, minced
1 tablespoon minced jalapeno or shallot
2 tablespoons minced fresh parsley
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Cut the radishes into thin round slices.  Combine all the ingredients in a large bowl and mix gently to combine.  Allow to sit at least 20 minutes before serving.  

Garlic and Parmesan Roasted Fingerling Potatoes

This recipe comes from Kitchen Swagger.com.  Locavore it!  Replace parmesan with local goat cheese, omit pepper and salt, and either omit olive oil and use only local butter or replace with local sunflower oil

1 pint fingerling potatoes
2 cloves minced garlic
1/4 cup grated parmesan cheese
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon minced herbs like rosemary, parsley, thyme or sage
Salt and pepper to taste

1. Preheat oven to 425F.  Cut potatoes in half lengthwise.  
2.  In a 12" cast iron skillet, combine all the ingredients, but only half the parmesan at this time. Stir and mix until potatoes are well coated.  
3.  Place skillet in the oven and bake until the potatoes are well browned and slightly crispy, 25-30 minutes.  Let cool for a few minutes, top with the remaining cheese, then serve.

Greek Style Grilled Eggplant Halves

1lb eggplant, each one cut in half
1/4 cup minced or pureed olives or tapenade
1/4 cup minced onion
1/4 cup chopped parsley
1/3 cup olive oil
feta and olives

1.  Make shallow cuts on the flesh side of each eggplant half.  Combine olives, onion, parsley and olive oil; brush all over eggplant, pushing into slits.
2.  Grill over indirect heat, covered and turning as needed, until the flesh is soft and the skin is crisp, 20-30 minutes.  Garnish with crumbled feta and more olives.

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.

Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 
 

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.