Search Results for: garlic

Tomato Sauce for Canning

Tomato Sauce for Canning

Tomato Sauce for Canning

Tomato Sauce for Canning

This sauce recipe reminds me of the jar of sauce I was given all those years ago.  This recipe is great if you want to prepare for serving now, freezing and/or canning.  Keep in mind that canning is a process and every step needs to be followed exactly.  Pressure canning is highly recommended for tomatoes.… Read More »

This sauce recipe reminds me of the jar of sauce I was given all those years ago.  This recipe is great if you want to prepare for serving now, freezing and/or canning.  Keep in mind that canning is a process and every step needs to be followed exactly.  Pressure canning is highly recommended for tomatoes.… Read More »

Balsamic Glazed Chick Peas and Mustard Greens

Balsamic Glazed Chick Peas and Mustard Greens

Balsamic Glazed Chick Peas and Mustard Greens

Balsamic Glazed Chick Peas and Mustard Greens

Serve as a warm dinner salad. •    10 ounces mustard greens •    1/2 large red onion, thinly sliced •    4-6 tablespoons vegetable broth, divided •    4 cloves garlic, chopped •    1 pinch red pepper flakes •    1/2 teaspoon salt (optional) •    2 tablespoons balsamic vinegar •    1/2 teaspoon soy sauce •    1/4 teaspoon agave nectar… Read More »

Serve as a warm dinner salad. •    10 ounces mustard greens •    1/2 large red onion, thinly sliced •    4-6 tablespoons vegetable broth, divided •    4 cloves garlic, chopped •    1 pinch red pepper flakes •    1/2 teaspoon salt (optional) •    2 tablespoons balsamic vinegar •    1/2 teaspoon soy sauce •    1/4 teaspoon agave nectar… Read More »

Roasted Baby Bok Choy

Roasted Baby Bok Choy

Roasted Baby Bok Choy

Roasted Baby Bok Choy

4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated 4 teaspoons canola oil 1 clove garlic, minced 1/4 teaspoon kosher salt 1/2 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon mirin, (see Note) Freshly ground pepper, to taste Preheat oven… Read More »

4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated 4 teaspoons canola oil 1 clove garlic, minced 1/4 teaspoon kosher salt 1/2 teaspoon freshly grated lemon zest 1 tablespoon lemon juice 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried 1 teaspoon mirin, (see Note) Freshly ground pepper, to taste Preheat oven… Read More »

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Tomatillo Chicken Stew

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Maria’s Tomatillo Chicken Stew (Pollo Verde)

Tomatillo in Spanish means little tomato.  Some people call them a husk tomato.   They have a tart, almost lemony flavor.  Tomatillos should be stored at room temperature and used within a couple of days.  Tomatillos are the main ingredient in Salsa Verde. Late last fall I spent some time in the farm store kitchen with… Read More »

Tomatillo Chicken Stew

Tomatillo in Spanish means little tomato.  Some people call them a husk tomato.   They have a tart, almost lemony flavor.  Tomatillos should be stored at room temperature and used within a couple of days.  Tomatillos are the main ingredient in Salsa Verde. Late last fall I spent some time in the farm store kitchen with… Read More »

Spring Garden Green Rice

Spring Garden Green Rice

Spring Garden Green Rice

Spring Garden Green Rice

1 C Basmati or Jasmine rice* 3-4 cloves of garlic cut into small pieces 3 scallions cut into 1” pieces 3 T parsley leaves 1 1/2 Cups torn spinach leaves, packed 2 Cups vegetable broth 1 T olive oil 1/2 t salt** Preheat the oven to 350 degrees. Place the rice into a 2-quart casserole… Read More »

1 C Basmati or Jasmine rice* 3-4 cloves of garlic cut into small pieces 3 scallions cut into 1” pieces 3 T parsley leaves 1 1/2 Cups torn spinach leaves, packed 2 Cups vegetable broth 1 T olive oil 1/2 t salt** Preheat the oven to 350 degrees. Place the rice into a 2-quart casserole… Read More »

Pasta a la Norma

Pasta a la Norma

Pasta a la Norma

Pasta a la Norma

4 tablespoons extra-virgin olive oil, plus extra for drizzling 1/2 medium red onion, chopped into 1/4-inch dice 4 garlic cloves, thickly sliced 2 medium eggplants cut into medium dice 1 (28-ounce) can Italian plum tomatoes, chopped 2 sprigs fresh basil, plus leaves for garnish 1 sprig fresh thyme Salt and freshly ground black pepper 1… Read More »

4 tablespoons extra-virgin olive oil, plus extra for drizzling 1/2 medium red onion, chopped into 1/4-inch dice 4 garlic cloves, thickly sliced 2 medium eggplants cut into medium dice 1 (28-ounce) can Italian plum tomatoes, chopped 2 sprigs fresh basil, plus leaves for garnish 1 sprig fresh thyme Salt and freshly ground black pepper 1… Read More »

Boursin Cheese (Homemade)

Boursin Cheese (Homemade)

Boursin Cheese (Homemade)

Boursin Cheese (Homemade)

Every year I prepared this cheese with my students as a part of a lesson about herbs. Everyone loved it!  Now that we have all of these herbs growing in our gardens it might be the perfect time for you to prepare and serve. •    2 garlic cloves •    8 ounces butter, at room temperature… Read More »

Every year I prepared this cheese with my students as a part of a lesson about herbs. Everyone loved it!  Now that we have all of these herbs growing in our gardens it might be the perfect time for you to prepare and serve. •    2 garlic cloves •    8 ounces butter, at room temperature… Read More »

Slow Roasted Green Beans with Herbs

Slow Roasted Green Beans with Herbs

Slow Roasted Green Beans with Herbs

Slow Roasted Green Beans with Herbs

2 1/2 pounds tender green beans, trimmed 3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise 6 large garlic cloves, each cut lengthwise into 4 slices 1/2 cup olive oil 2 tablespoons fresh sage leaves 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt Freshly ground black… Read More »

2 1/2 pounds tender green beans, trimmed 3 bunches scallions, trimmed with 1-inch green tops still attached, halved lengthwise 6 large garlic cloves, each cut lengthwise into 4 slices 1/2 cup olive oil 2 tablespoons fresh sage leaves 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 teaspoons kosher salt Freshly ground black… Read More »

Quick Green Bean Recipes and Information

Quick Green Bean Recipes and Information

Quick Green Bean Recipes and Information

Quick Green Bean Recipes and Information

How to Store Green Beans Unwashed green beans will keep in the refrigerator for 3-5 days in a sealed plastic bag. If you are not ready to serve them blanch them and then freeze or refrigerate the beans to use in a recipe within a couple of days. Green beans are an impressive source of… Read More »

How to Store Green Beans Unwashed green beans will keep in the refrigerator for 3-5 days in a sealed plastic bag. If you are not ready to serve them blanch them and then freeze or refrigerate the beans to use in a recipe within a couple of days. Green beans are an impressive source of… Read More »

Pat’s Zucchini Pie

Pat’s Zucchini Pie

Pat’s Zucchini Pie

Pat’s Zucchini Pie

Many thanks to CSA Member Lynn Persson and her mom for sharing this recipe with us. 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup butter 1/2 cup fresh parsley or 2 T flakes 1/2 t. salt 1/2 t. pepper 1/4 t. garlic powder 1/4 t. basil 1/4 t. oregano 2 beaten eggs… Read More »

Many thanks to CSA Member Lynn Persson and her mom for sharing this recipe with us. 4 cups thinly sliced zucchini 1 cup chopped onion 1/2 cup butter 1/2 cup fresh parsley or 2 T flakes 1/2 t. salt 1/2 t. pepper 1/4 t. garlic powder 1/4 t. basil 1/4 t. oregano 2 beaten eggs… Read More »

Kale-Walnut Pesto Pasta

Kale-Walnut Pesto Pasta

Kale-Walnut Pesto Pasta

Kale-Walnut Pesto Pasta

1/2 bunch kale, stems discarded and leaves coarsely chopped 1 pound gemelli pasta 1/4cup chopped walnuts, toasted 1 clove garlic, chopped 1/2cup grated parmesan cheese, plus more for sprinkling Salt and pepper ¼ cup extra-virgin olive oil   In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using… Read More »

1/2 bunch kale, stems discarded and leaves coarsely chopped 1 pound gemelli pasta 1/4cup chopped walnuts, toasted 1 clove garlic, chopped 1/2cup grated parmesan cheese, plus more for sprinkling Salt and pepper ¼ cup extra-virgin olive oil   In a large pot of salted water, cook the kale until tender, 4 to 5 minutes. Using… Read More »

Cheesy Zucchini Crisps

zuchinnicrispsResized

Cheesy Zucchini Crisps

Cheesy Zucchini Crisps

Zucchini/summer squash will be in shares this week in different colors and shapes.  They are really all the same in taste, storage, & method of preparation.  Try to use the zucchini within 4-5 days.  Keep it wrapped in the refrigerator.  Be sure to check the recipe index for ideas from past seasons 1/3 cup cornflake… Read More »

zuchinnicrispsResized

Zucchini/summer squash will be in shares this week in different colors and shapes.  They are really all the same in taste, storage, & method of preparation.  Try to use the zucchini within 4-5 days.  Keep it wrapped in the refrigerator.  Be sure to check the recipe index for ideas from past seasons 1/3 cup cornflake… Read More »