Category: Recipes

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JUDI’S RECIPES – WEEK 2

WEEK 2

June 16, 2015

Welcome to Week 2!

This week we are getting garlic scapes. For those of you who may be new to the CSA and may not know what they are, I can tell you that they are a wonderful Springtime gift. Garlic scapes are the part of the garlic that sticks up out of the ground in the spring. That’s the part that forms a flower if allowed to continue growing. But, allowing the scape to flower will prevent the bulb from growing underground, as the flower will use all the food stored in the bulb to produce the next generation. So, the scape is cut off in order to allow the bulb to grow. Lucky us!

Garlic scapes are quite delicious, and they keep in the refrigerator for a very long time. You could just use them as you’d use regular garlic – in salads and sandwiches or mixed with cream cheese. But, there’s much more that can be done with them. Here’s a recipe for Okonomiyaki with garlic scapes and cabbage. Okonomiyaki means “whatever you like cooked,” so you can use almost anything in addition to the scapes in this recipe. The Swiss chard and Chinese cabbage in this week’s share would be great.

Another good name for this recipe would be Japanese Pancakes with Everything.
OKONOMIYAKI WITH GARLIC SCAPES AND CABBAGE

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1/2 cup mayonnaise
1 Tbs. sriracha (hot chile sauce)
1 Tbs. ketchup
2 cups very thinly sliced green cabbage
4 thinly sliced garlic scapes
Pinch of salt
5 eggs
1 tsp. soy sauce
1/2 tsp. sesame oil
1 Tbs. toasted sesame seeds
1/3 cup flour
Olive oil, butter, or peanut oil for frying
1/2 lime

1. In a small bowl, whisk together the mayonnaise, sriracha, and ketchup. Adjust the amounts in the mixture until it tastes good to you. It’s kind of a spicy Russian dressing.
2. Heat a tablespoon of oil or butter in a large frying pan. Stir in the cabbage and scapes and saute with a big pinch of salt for a few minutes, until the vegetables just start to soften. Remove from the heat and set the vegetables aside.
3. In a large bowl, whisk together the eggs, soy sauce, sesame oil, and sesame seeds. Whisk in the flour until smooth. Stir in the cooked vegetables.
4.Heat more butter or oil over medium-high heat. You don’t need a clean pan – use the one you used to saute the scapes and cabbage.
5. Drop large spoonfuls of the batter into the pan and squash them flat as they cook. Cook for a couple of minutes, until brown, then flip and cook until the second side is brown (just another minute).
6. Transfer cooked pancakes to a plate.
7. Squeeze the lime all over the okonomiyaki. Serve them with the pink sauce for dipping or spreading. You can also sprinkle them with chopped peanuts, chopped cilantro or sesame seeds.
HELPFUL HINT: If you are sauteing something in oil, putting the food into the oil in the pan too early will result in greasy soggy food. Heat the pan, and test it with a drop of water. if you drop the cold water into the pan and it “dances” around, the pan is hot enough. Add the oil and watch until the surface appears wavy (just a matter of seconds) and then add your food.

I hope you enjoy this recipe. Have a delicious week!
Best,
Judi

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JUDI’S RECIPES – WEEK 1

June 9, 2015
Week I

Well, here we are again! Winter is finally over and wonderful live green things are flourishing. We are getting lots of greens this week, and we’re also getting everyone’s most questionable item – rhubarb! I get more questions about what to do with rhubarb than any other vegetable. So, how about a versatile rhubarb recipe that can be used for a variety of dishes? That would be rhubarb butter! In this recipe, the rhubarb butter is used with roast chicken, but you can use it on vegetables, meats, poultry – even fish. I used asparagus in this recipe because it is also in season now, but you can use any vegetable, even the Bok Choi, mustard greens or Chinese cabbage we’re getting this week.

ROAST CHICKEN WITH RHUBARB BUTTER
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1 large rhubarb stalk, cut into 1/2” pieces
1/4 cup fresh orange juice
2 TBS honey
1 TBS finely grated peeled ginger
1/2 cup (1 stick) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 (3 1/2–4-pounds) chicken, backbone removed (the butcher can do this for you, even in the meat department at a supermarket), chicken patted dry
2 TBS olive oil, divided
1 TBS fresh thyme leaves
1 bunch asparagus, trimmed
2 lemons, halved

1. Bring rhubarb, orange juice, honey, and ginger to a simmer in a small saucepan over medium-low heat. Cook, stirring occasionally, until the rhubarb is soft but not falling apart, about 5 minutes. Drain in a strainer over a small bowl. Set aside the cooking liquid and the rhubarb separately. Allow them to cool..

2. Mix the rhubarb and the butter in a small bowl until smooth, then season with salt and pepper. Set aside 1 tablespoon of rhubarb butter for the vegetables.

3. Preheat the oven to 400°F. Place the chicken, skin side up, on a rimmed baking sheet. Gently slide your fingers underneath the skin to loosen it (It’s not as creepy as it sounds. Just do it!) and rub the flesh all over with the rest of the rhubarb butter (try not to tear the skin). Drizzle the chicken with 1 tablespoon oil and some of the reserved rhubarb cooking liquid, scatter the time thyme over the top and season with salt and pepper.

4. Roast the chicken until the skin is browned and crisp and the meat is cooked through (juices will run clear and an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 40–50 minutes. Let it rest 10 minutes.

5. Meanwhile, preheat a grill to medium high heat, or heat a grill pan over medium-high heat.

6. Toss the asparagus in a large bowl with the remaining 1 tablespoon of oil and season with salt and pepper. Grill the asparagus and the lemons (cut side down), turning the asparagus often, until stalks are just tender, 2–3 minutes. Let the lemon halves cool.

7. Toss the asparagus with the reserved rhubarb butter. Serve the chicken and asparagus with any pan juices drizzled over it. Serve with the grilled lemons for squeezing over the chicken and/or the asparagus.

Note: If you don’t have a grill or grill pan, you can always bake the asparagus in the oven, or saute on the stove top, or even steam it.

HELPFUL HINT: There is a swell culinary trend right now: bacon weaving! It’s easy to do and adds a great visual presentation to many dishes. First, let me say that it’s not for every day. I mean, it’s bacon! I like to make a large one as the top of a quiche or other savory dish. The mini version is great for a BLT or other sandwich. It’s like the potholders we used to make in grammar school for our Moms.

For the full size: You’ll need 12 slices of thin sliced bacon. Line 6 of them up side by side. Take slices 1,3 and 5 and flip them up half way. Place another slice of bacon lying across the front of the remaining three slices. Then flip down the ones you folded, so they cover the new slice.Then do the same with slices 2,4 and 6, adding another slice of bacon across. Then flip the folded slices back down and go back to flipping 1,3 and 5. Continue this way until you’ve used the other six slices of bacon and you’ll have a woven square of bacon. Lift carefully onto a rimmed baking sheet or a rack over a rimmed baking sheet. Bake at 300 degrees until done.

The mini version uses just 3 slices of thinly slice bacon. Cut each slice in half, and follow the directions above, using three pieces across. When it’s cooked, it’s great on any kind of sandwich.

Enjoy, and have a delicious week!
Best,
Judi

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Judi’s Recipe — Week #23

Greetings! This is really the home stretch. I will not be at the CSA next week, so I want to say “ta ta” to you now. I wish you a warm and cozy winter, and look forward to seeing you all next June. Don’t forget that Lewis Waite will be delivering their wonderful products all winter.

Today’s recipe may seem complicated, but, once you assemble the ingredients, it’s very simple. It’s an enchilada recipe that uses kale pulp (yes, pulp!) after you juice the kale. It also uses potatoes and garlic, both of which we are getting this week. I hope you enjoy it, and that you have a delicious week!
Best,
Judi

KALE AND POTATO ENCHILADAS

Juice
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2 bunches kale, washed and drained.

Enchilada Sauce
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2 TBS olive oil
1 onion, diced
1 red bell pepper
2 poblano peppers
1 red jalapeno pepper
1 hot Italian pepper
2 1/2 tsp Ancho chili pepper
1 1/2 tsp cumin
1 tsp oregano
1 28 ounce can diced tomatoes, preferably roasted
1 tsp sugar
1 1/2 tsp salt
Enchilada Filling
1 lb yellow or red potatoes
2 TBS olive oil
4 cloves garlic, minced
3 cups kale pulp, from the juice, above
1/2 tsp. cumin
1/4 cup vegetable broth or water
3 TBS lime juice
1/4 cup walnuts, coarsely chopped, plus more for garnish
1 1/2 tsp salt
10 – 12 whole wheat tortillas
3/4 cups queso fresco or any cheese you like

1. Juice the kale first and set aside the pulp to use in the enchilada recipe.

2. Peel and cut the potatoes into 1-inch pieces. Rinse the cut pieces and cook, covered in water, in a large pot over medium high heat. Bring to a boil, reduce the heat and simmer for 20 to 25 minutes, or until tender. Drain and set aside.

3. Preheat the oven broiler. Place the peppers on the top rack of oven and let roast. Check every few minutes, rotating peppers, until they are charred on all sides. Remove them from oven, remove the seeds and rough chop the peppers. Reduce the oven temperature to 375 degrees.

4. In a sauce pan, heat olive oil over medium heat. Add the onion and sauté 5 to 7 minutes. Add chopped, roasted peppers, chili powder, cumin, Mexican oregano, tomatoes, sugar and salt. Let simmer for 10 minutes. Using a blender or immersion blender, puree sauce until smooth. Set aside.

5. In a large sauté pan, heat olive oil over medium heat. Add garlic, and sauté for 1 to 2 minutes. Add the kale pulp, and stir to combine with garlic. Add cooked potatoes, lime juice, broth, cumin, and walnuts. Stir to combine. Cook 5 to 8 minutes, until heated through.

6. Spray a 9×13 inch baking dish with nonstick spray. Spread a small amount of sauce around the bottom of the baking dish.

7. In a dry pan over medium low heat, heat each tortilla until flexible. Remove from heat. Dip the tortilla into the sauce and place into the baking dish. Fill the tortilla with some of the filling. Roll the tortilla around the filling and place seam side down in the baking dish. Continue until filling is divided among the tortillas.

8. Pour the remaining sauce over the top of the filled tortillas, making sure to cover the edges to prevent dried and tough edges.

Bake in the preheated oven 20 to 25 minutes. Sprinkle cheese across the top, if desired, during the last 5 minutes of baking.

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Judi’s Recipe — Week #22

Hello, and welcome to the definite end of summer! It was pretty bitter this weekend. So, we all need something hot to snuggle up with – aside from our significant others, of course! So, here’s a nice recipe for a toasty gratin made with any of the winter squashes. Butternut or acorn are just fine. Even spaghetti squash works.

SQUASH GRATIN
3 lbs winter squash (like 1 large butternut or two acorns), peeled, seeds and membranes removed, cut in 1/4-inch to 1/2-inch dice
4 garlic cloves, minced
¼ cup bread crumbs
½ cup finely chopped fresh parsley
1 TBS fresh thyme leaves
Salt and freshly ground pepper
3 TBS extra virgin olive oil

1. Preheat the oven to 375 degrees.
2. Oil a 3-quart baking or gratin dish with olive oil.
3. Toss together all of the ingredients in a large bowl. Combine well and turn into the baking dish.
4. Place in the oven and bake 1 1/2 to 2 hours, stirring every 30 minutes, until the squash is thoroughly tender and the top is lightly browned. Serve hot or warm.

HELPFUL HINT: You can get most of the prep work – the dicing of the squash – done a day before you make this. It can even be made ahead and reheated at meal time. It will keep for a few days in the refrigerator.
ONE MORE HELPFUL HINT: I love to ad cheese to this dish. You can add any shredded semi-soft or hard cheese, like mozzarella, cheddar or swiss, to the mix. I like to sprinkle the top with grated parmesan or percorino just before serving.

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Judi’s Recipe — Week #21

Week 21 already! We’ll soon be battening sown the hatches for winter, and thinking of next year’s CSA!

This week we’re getting quite an array of fall vegetable, including red cabbage. People ask me frequently for cabbage recipes. Cole slaw is great, but sometimes one needs a change. So here is a great red cabbage side dish.

CABBAGE WITH PANCETTA AND CARAWAY

2TBS extra-virgin olive oil
4 ounces pancetta, diced
1 medium yellow onion, finely chopped
2 tsp caraway seeds
1 1/2 lbs red cabbage (about one small to medium head), halved, cored, and finely shredded
1 cup chicken broth
Freshly ground black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional)

1. Heat a dutch oven or large, deep covered frying pan over medium heat. Add the pancetta and sauté for 3 to 4 minutes until the fat renders and the pancetta just starts to crisp.
3. If your pancetta is on the lean side, add about a 1/2 tablespoon of olive oil to the pan.
3. Add chopped onion and caraway seeds and sauté for 4 to 5 minutes until onion is translucent.
4. Add half of the shredded cabbage to the pan along with 1/2 cup of the broth, the salt, and a couple grinds of black pepper. Stir to combine. Cook, stirring occasionally, until the cabbage is half wilted. Add the remaining cabbage and broth to pan; stir. Cook for another minute, stirring every 20 seconds or so, until all the cabbage begins to wilt.
5. Cover and reduce the heat to low. Cook for about 15 minutes, removing the lid to stir once, until the cabbage is tender but still slightly crunchy.
6. Taste, and add more salt and/or pepper if necessary. Stir in the cream.
7. Bring to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring occasionally, until sauce is slightly thickened. Top with parmesan cheese, if using.

Enjoy! And have a delicious week!
Best,
Judi

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Judi’s Recipe — Week #18

Welcome to Week 18! We are deep into fall produce, which means yummy root vegetables, squashes and cool weather greens. Here’s a great recipe for broccoli patties, lower in fat and calories than the fried kind.

Broccoli Patties

2 tsp vegetable oil
2 cloves garlic – minced
1/2 onion – chopped
1 large head broccoli, chopped
3/4 cup panko breadcrumbs
1/2 cup sharp cheddar cheese
1/3 cup parmesan cheese
2 eggs – beaten
salt/pepper

1. Preheat the oven to 400 degrees. Lightly grease a baking sheet lined with aluminum foil.

2. Heat the oil in a small pan over medium heat, add the garlic and onions. Sauté until the onions are translucent and the garlic are tender. Add salt and pepper to taste. Set aside to cool.

3. Put the broccoli into a large bowl. To the same bowl, add the panko, the cheeses, eggs, and salt and pepper to taste. Mix everything together and form into patties, then place on the prepared baking sheet.

4. Bake for 15 minutes. Flip and bake for another 15 minutes or until browned and crispy.

This is great on a cool Fall night, with salad and crusty bread. Enjoy! Have a delicious week.
Best,
Judi

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Judi’s Recipe — Week #17

Greetings, All, and welcome to Week 17. I think that, by now, we’re maybe all looking for something different to do with potatoes. They are wonderful this year, but a little variety is a good thing. So here’s a recipe for a delicious potato casserole. It’s not health food, so it’s not for every night. But, it is yummy!

DELICIOUS POTATO CASSEROLE
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8 medium potatoes, scrubbed and dried
2 TBS olive oil
1 TBS kosher salt
3/4 lb sliced bacon, cooked and crumbled
2 cups shredded sharp cheddar cheese
3/4 cup mayonnaise
1/2 cup sour cream
5-6 scallions, sliced
salt and pepper to taste

1. Preheat the oven to 400 degrees.
2. Rub the potatoes with olive oil and salt and place on a baking sheet.
3. Bake for 45-60 minutes, flipping halfway through, until tender when pierced with a fork. Cool for 15 minutes.
4. Lower the oven temperature to 350 degrees.
5. Cut the potatoes into bite-sized pieces and place in a bowl. Some pieces may fall apart. It’s okay!
6. Stir in mayonnaise and sour cream.
7. Set aside 1/3 cup cheese, 3TBS bacon and, 2 TBS sliced scallions for the top of the casserole and stir in the remaining ingredients.
8. Spoon the mixture into a greased 9×9 baking dish. Top with the reserved shredded cheese and bacon. Cover the dish with foil and bake in the 350 degree oven for 30 minutes, removing foil for the last 10 minutes, to crisp the top.
9. Top with remaining sliced scallions.

HELPFUL HINT: Kale is great for salad, but it tends to be tough. When making a kale salad, remove the stems and ribs and cut up the leaves. Then massage the cut-up leaves with your hands until they are tenderized.

Enjoy the recipe and the wonderful vegetables, and have a delicious week!
Best,
Judi

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Judi’s Recipe — Week #16

Wow – Week 16! This is the home stretch. The weather is getting cooler and the farm is getting ready to wind down during the next two months. Remember, your share will be getting heavier each week from now on.
So, how about a heart veggie and seafood recipe for the cooler evenings? This one is easy to prepare and it’s delicious!

SESAME RICE NOODLES WITH SHRIMP
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1/4 cup tamari or soy sauce
1/4 cup rice vinegar, divided
2 tablespoons toasted sesame oil
2 garlic cloves, minced
2 TBS honey
1 TSP Sriracha
1 cup peeled, seeded, julienned cucumber
1 cup peeled, julienned carrots
1 cup julienned radishes
2 scallions, thinly sliced
1 tsp salt
1/2 lb brown-rice spaghetti
1/2 lb shrimp, peeled and deveined
1 tsp sesame seeds (black or regular)

1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha.
2. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
3. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente.
4. During the last 2 minutes of cooking, add shrimp.
5. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.

Try it – you’ll love it! Have a delicious week.
Best,
Judi

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Judi’s Weekly Recipe — Week #15

Greetings everyone, and welcome to Week 15!

As many of us have discussed, the shares are getting heavier now that the root vegetables are coming in. This week we have potatoes, beets, broccoli and cabbage. If you have a carrier with wheels, now is the time to start using it.

Here’s an easy, no-cook recipe that utilizes two of this week’s vegetables.

Creamy Kale Salad with Apples and Raw Beets

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1 ripe avocado, halved and seeded
2 TBS white wine vinegar or lemon juice
2 tsp Dijon mustard
3 TBS extra-virgin olive oil
Kosher salt and freshly ground black pepper to taste
8 oz. kale, stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
1. Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. It will be thick. Season with salt and pepper.
2. Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.

Helpful hint: Add some cooked grain for added texture and nutrition.

So easy and great for one of the warm nights we still have left. Enjoy, and have a delicious week!
Best,Judi

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Judi’s Weekly Recipe — Week #14

Greetings!
It’s Week 14 – we are marching toward Fall. This means the root vegetables will start coming in. This week we’re getting potatoes. Stoneledge Farms potatoes are always amazing!

Here’s an easy classic Spanish recipe that is great for lunch or dinner with a green salad and a glass of wine. It’ also great for breakfast when served with a side of bacon or Canadian bacon.

TORTILLA ESPAGNOLA
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1/2 cup vegetable oil
4 potatoes, thinly sliced – whether or not you peel them is up to you.
1 white onion, chopped
4 eggs, scrambled in a large bowl
1/4 teaspoon salt
2 to 3 tablespoons extra-virgin olive oil

1. In a large skillet over medium-high heat, add the vegetable oil until the pan is filled halfway.
2. Once the oil is hot, add the potato slices and onion, making sure they are well-covered by the oil; add more oil if necessary.
3. Cook for 20 minutes until the potatoes and onions are soft. Drain the oil and combine the potato mixture with the eggs. Add the salt and mix well.
4. In a 10-inch,  2 1/2 inch deep nonstick skillet, add the olive oil and heat over medium-high heat.
5. Pour in the potato, egg, and onion mixture. Lower the heat to medium-low and cook for 4 to 5 minutes, until the bottom of the omelet is very light brown.
6. Using a flat ceramic plate, cover the frying pan and flip the omelet over onto the plate. Immediately slip the uncooked side back into the pan. Cook for another 4 to 5 minutes, until the other side is a very light brown.

This is great for a Sunday night, when you’re not ready for a giant meal, or don’t want to spend an hour in the kitchen preparing one. Enjoy, and have a delicious week!

Best,
Judi