Search Results for: garlic

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli Rabe with Garlic and Olive Oil

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli” 1-2 bunches broccoli rabe 2 tablespoons extra virgin olive… Read More »

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli” 1-2 bunches broccoli rabe 2 tablespoons extra virgin olive… Read More »

Simple Spaghetti with Garlic & Olive Oil

Simple Spaghetti with Garlic & Olive Oil

Simple Spaghetti with Garlic & Olive Oil

Simple Spaghetti with Garlic & Olive Oil

Well known as “Aglio e Olio” When I have fresh garlic from the farm I want to really taste it in a most “simple” Italian recipe. 3/4 pound thin linguini or spaghetti 1/2 cup extra-virgin olive oil 3-4 garlic cloves, peeled and finely chopped 1/2 tablespoon red pepper flakes, or to taste 3 T cup… Read More »

Well known as “Aglio e Olio” When I have fresh garlic from the farm I want to really taste it in a most “simple” Italian recipe. 3/4 pound thin linguini or spaghetti 1/2 cup extra-virgin olive oil 3-4 garlic cloves, peeled and finely chopped 1/2 tablespoon red pepper flakes, or to taste 3 T cup… Read More »

Springtime Finish the CSA Share Soup

Springtime Finish the CSA Share Soup

Springtime Finish the CSA Share Soup

Springtime Finish the CSA Share Soup

1 – 2 T Olive oil 1 sliced leek 1 clove of garlic chopped 2 carrots sliced or chopped 1 – 2 stalks of celery chopped 6 cups of home-made vegetable stock, more as needed Kosher salt and fresh ground pepper to taste 1 parsnip 1 medium potato 1 cups of asparagus pieces Leafy greens… Read More »

Springtime Finish the CSA Share Soup

1 – 2 T Olive oil 1 sliced leek 1 clove of garlic chopped 2 carrots sliced or chopped 1 – 2 stalks of celery chopped 6 cups of home-made vegetable stock, more as needed Kosher salt and fresh ground pepper to taste 1 parsnip 1 medium potato 1 cups of asparagus pieces Leafy greens… Read More »

Black Beans

Alstede Fresh Black Beans

Black Beans

Black Beans

Preparing Alstede Fresh Black Beans: The beans in the share have been stored over the winter. Beans have been sorted but it is always a good practice to start here: Wash the beans in a colander with cool running water. Soak the beans in a pot covered with 2” of water. Add 1-2 T salt… Read More »

Alstede Fresh Black Beans

Preparing Alstede Fresh Black Beans: The beans in the share have been stored over the winter. Beans have been sorted but it is always a good practice to start here: Wash the beans in a colander with cool running water. Soak the beans in a pot covered with 2” of water. Add 1-2 T salt… Read More »

Khalota

Khalota

Khalota

Khalota

Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings 2 TBS olive oil 1 small onion, finely diced 6 garlic cloves, minced 2 TBS minced fresh parsley 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 4 cups vegetable broth 1 large zucchini, diced 1 medium eggplant, peeled and diced 12 oz. green… Read More »

Khalota (Algerian Vegetable Medley) Makes 6 to 8 servings 2 TBS olive oil 1 small onion, finely diced 6 garlic cloves, minced 2 TBS minced fresh parsley 3 carrots, peeled and diced 2 medium potatoes, peeled and diced 4 cups vegetable broth 1 large zucchini, diced 1 medium eggplant, peeled and diced 12 oz. green… Read More »

Peach Tomato Bruschetta

Peach Tomato Bruschetta

Peach Tomato Bruschetta

Peach Tomato Bruschetta

Chop 4 medium or 3 large tomatoes 1/2 shallot minced 1 clove garlic minced Leaves from 2 springs each, parsley, oregano, basil finely chopped 2 T good quality grated parmesan cheese Fresh black pepper to taste 4 slices Panella/Italian Bread slices, toasted, cut in half or quartered as desired Fresh Mozzarella cheese, slice. Thinly slice… Read More »

Peach Tomato Bruschetta

Chop 4 medium or 3 large tomatoes 1/2 shallot minced 1 clove garlic minced Leaves from 2 springs each, parsley, oregano, basil finely chopped 2 T good quality grated parmesan cheese Fresh black pepper to taste 4 slices Panella/Italian Bread slices, toasted, cut in half or quartered as desired Fresh Mozzarella cheese, slice. Thinly slice… Read More »

Mediterranean Eggplant

Mediterranean Eggplant

Mediterranean Eggplant

Mediterranean Eggplant

1 medium eggplant 1 large tomato 2 cloves of garlic minced ¼ c Olive oil 3-4 sliced scallions, white and light green 8 Black and 8 Green olives Basil 1 T Capers (optional) Crumbled Feta cheese Peel and slice the eggplant into rounds or lengthwise. Brush with olive oil.  Roast in a single layer in… Read More »

Mediterranean Eggplant

1 medium eggplant 1 large tomato 2 cloves of garlic minced ¼ c Olive oil 3-4 sliced scallions, white and light green 8 Black and 8 Green olives Basil 1 T Capers (optional) Crumbled Feta cheese Peel and slice the eggplant into rounds or lengthwise. Brush with olive oil.  Roast in a single layer in… Read More »

Broccoli Salad II

Broccoli Salad II

Broccoli Salad II

Broccoli Salad II

1 head of broccoli or use 1/2 broccoli and 1/2 cauliflower 1 cup shelled steamed peas or thinly sliced snow or sugar snap peas (optional) 1/4 – 1/2 red onion thinly sliced 1/2 cup sliced black and green olives 1 jar of marinated artichoke hearts, sliced Roasted peppers thinly sliced Cut the broccoli into florets… Read More »

Broccoli Salad II

1 head of broccoli or use 1/2 broccoli and 1/2 cauliflower 1 cup shelled steamed peas or thinly sliced snow or sugar snap peas (optional) 1/4 – 1/2 red onion thinly sliced 1/2 cup sliced black and green olives 1 jar of marinated artichoke hearts, sliced Roasted peppers thinly sliced Cut the broccoli into florets… Read More »

Antipasto Wedge Salad

Alstede Fresh Antipasto Wedge Salad

Antipasto Wedge Salad

Antipasto Wedge Salad

Marinated Artichoke hearts, sliced thin, reserve marinade Black and green olives, halved Roasted red peppers, sliced Cherry tomatoes, halved or quartered Red onion, thin slices Mix ingredients together in a small bowl. For the dressing: 1-2 cloves garlic Olive oil Balsamic Vinegar Salt and pepper Place the garlic into the bowl of a food chopper… Read More »

Alstede Fresh Antipasto Wedge Salad

Marinated Artichoke hearts, sliced thin, reserve marinade Black and green olives, halved Roasted red peppers, sliced Cherry tomatoes, halved or quartered Red onion, thin slices Mix ingredients together in a small bowl. For the dressing: 1-2 cloves garlic Olive oil Balsamic Vinegar Salt and pepper Place the garlic into the bowl of a food chopper… Read More »

Wilted Spinach in Tomato Sauce

spinach

Wilted Spinach in Tomato Sauce

Wilted Spinach in Tomato Sauce

Wash and stem 1 bunch of spinach, tear into smaller pieces 1 T olive oil 2-3 cloves of minced garlic Heat the olive oil over low-medium heat and allow the garlic to cook for a few minutes. Add ½-3/4 cup crushed canned tomato ½ cup vegetable broth Simmer for 10 minutes Sprinkle with red pepper… Read More »

spinach

Wash and stem 1 bunch of spinach, tear into smaller pieces 1 T olive oil 2-3 cloves of minced garlic Heat the olive oil over low-medium heat and allow the garlic to cook for a few minutes. Add ½-3/4 cup crushed canned tomato ½ cup vegetable broth Simmer for 10 minutes Sprinkle with red pepper… Read More »

Steak Salad

Lettuce Romaine

Steak Salad

Steak Salad

1 medium head of Romaine or mixed salad greens cleaned and dried 1 large or 2 small garlic cloves. 1/3 c olive oil 3 T red wine vinegar 2 t lemon juice 2 t soy sauce 1 t Worcestershire sauce 1/2 t Dijon mustard Salt and pepper to taste In a food chopper or food… Read More »

Lettuce Romaine

1 medium head of Romaine or mixed salad greens cleaned and dried 1 large or 2 small garlic cloves. 1/3 c olive oil 3 T red wine vinegar 2 t lemon juice 2 t soy sauce 1 t Worcestershire sauce 1/2 t Dijon mustard Salt and pepper to taste In a food chopper or food… Read More »

Roasted Root Vegetable Soup

Alstede Fresh Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Roasted Root Vegetable Soup

Ingredients: 2 small to medium russet potatoes 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 1/2 large onion cut into chunks 3 cloves of garlic, peeled 2-3 T Olive oil Kosher salt (optional) 3-4 c vegetable broth ( some lower salt) Cream or Sour cream (optional) Chopped… Read More »

Alstede Fresh Roasted Root Vegetable Soup

Ingredients: 2 small to medium russet potatoes 2 medium carrots, peeled and cut into chunks 2 medium parsnips, peeled and cut into chunks 1/2 large onion cut into chunks 3 cloves of garlic, peeled 2-3 T Olive oil Kosher salt (optional) 3-4 c vegetable broth ( some lower salt) Cream or Sour cream (optional) Chopped… Read More »