RADISHES AND GREEN ONIONS WITH FETA CHEESE

Posted on by October 13, 2017

2 c. thinly sliced radishes
3 or 4 green onions, chopped
4 oz. Feta Cheese, crumbled
10 to 12 Kalamata olives, pitted, and chopped coarsely
1 Tbsp. chopped fresh mint
¼ tsp. salt
Freshly ground pepper
1 ½ Tbsp. olive oil
1 Tbsp. freshly-squeezed lemon juice

Toss together the radishes, green onions, Feta cheese, olives, and mint. Season with the salt and pepper. Toss again. Whisk the olive oil and lemon juice together and pour over the vegetable mixture. Toss to coat vegetables with dressing. Serves 6 to 8.

(from Rolling Prairie Cookbook by Nancy O’Connor)

TURKEY SOUP WITH MINT

Posted on by October 13, 2017

2 tablespoons olive oil
2 onions chopped (about 2 cups)
8 cups turkey stock or chicken stock
1/4 cup white rice (not cooked)
4-6 carrots, sliced (to make 1 cup)
2 tablespoons chopped ginger
1 1/2 cups diced cooked turkey or chicken
3 tablespoons lemon juice
2 teaspoons hot pepper flakes
1-2 tablespoons finely shredded mint leaves
salt and fresh ground pepper

Heat a large pot over a low flame. Add olive oil and onions, and lightly sweat the onions, about 7 minutes. Add stock, carrots, and rice. Bring to a boil, reduce the heat, and cover. Simmer for 10minutes then add the ginger, turkey, lemon juice, and hot pepper flakes. Continue to simmer until rice is cooked and vegetables are tender. Salt and pepper to taste and add mint. Serve.

LEEK SALAD

Posted on by October 13, 2017

Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish

Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.

(Contributed by CSA member, Robin Little)

GREEK-STYLE PASTA WITH LEEKS

Posted on by October 13, 2017

12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled

Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the pan, add a little water.) Stir in tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced, about 20 minutes. Remove from heat; add black pepper and feta cheese. Combine sauce with pasta and serve. Makes 4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

SESAME SEED DRESSING FOR STEAMED/BOILED VEGETABLES

Posted on by October 13, 2017

Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

LEEK SALAD

Posted on by October 13, 2017

Juice of 1 lemon
3 Tbs. extra virgin olive oil
salt and pepper to taste
3 leeks, white and light green parts only, sliced thinly crosswise
2 ripe tomatoes or cherry tomatoes
1 cucumber
1/2 c. chopped parsley or cilantro for garnish

Whisk together lemon and oil with a healthy pinch of salt and several grindings of pepper. Toss with leeks. Core large tomatoes, cut them in half horizontally, and shake out their seeds, squeezing gently. Chop. Peel the cucumber, if necessary, cut in two lengthwise, and scoop out seeds with a spoon. Slice thinly. Combine all ingredients, and taste and adjust seasoning. Garnish, and serve. Serves 4.

(Contributed by CSA member, Robin Little)

GREEK-STYLE PASTA WITH LEEKS

Posted on by October 13, 2017

12 ounces uncooked spinach pasta, any shape
6 cloves garlic, minced
2 large leeks, cleaned, trimmed, & thinly sliced
2 tsp. fennel seed or chopped fennel
1 Tbs. olive oil
1 can (28 oz.) crushed tomatoes or fresh tomatoes
1/2 c. Kalamata olives, chopped
1 tsp. dried oregano
salt & black pepper to taste
2 ounces feta cheese, crumbled

Cook pasta and set aside. Sauté garlic, leeks, and fennel seed in oil in large skillet until leeks are soft, about 20 minutes. (If mixture sticks to the pan, add a little water.) Stir in tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced, about 20 minutes. Remove from heat; add black pepper and feta cheese. Combine sauce with pasta and serve. Makes 4 servings.

(From Asparagus to Zucchini: A Guide to Farm-Fresh, Season Produce, MACSAC)

SESAME SEED DRESSING FOR STEAMED/BOILED VEGETABLES

Posted on by October 13, 2017

Any green vegetable (such as spinach, komatsuna, Chinese cabbage, green beans, etc.)
2-4 tablespoons roasted and/or ground white, tan or black sesame seeds
2 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons chicken broth or dashi

Combine all sauce ingredients and mix. Boil or steam vegetable until desired doneness. Strain vegetable and dash with cold water. Squeeze vegetable to release most of the water. Cut vegetable to desired size. Lightly dress vegetable with sesame dressing. For green beans, sprinkle sugar on beans while hot so the sugar will dissolve. Sprinkle ground or whole roasted sesame seeds and add soy sauce to desired taste and toss.

SAUSAGE AND BROCCOLI RABE

Posted on by October 13, 2017

1 lb. sweet or hot Italian sausage
1 bunch broccoli rabe

Cut sausage into 1″ pieces and put at the bottom of a 9″x13″ baking pan. Cut stems off broccoli rabe. Place rabe over sausage and cover pan with aluminum foil. Bake at 350 degrees for 1 hour. Mix sausage and broccoli rabe with the juice at the bottom of pan. Easy and delicious.

(from COOKS.COM)

BROCCOLI AND BROCCOLI RABE ON BRUSCHETTA

Posted on by October 13, 2017

1 pound broccoli florets
1 large bunch broccoli rabe (1 lb. or more)
sea salt
2 Tbs. olive oil
2 large garlic cloves (1 minced and 1 cut in half crosswise)
several pinches red pepper flakes
2 Tbs. chopped oregano
aged red wine vinegar
4 large slices of hearty country bread
1/4 to 1/2 pound fresh mozzarella, thinly sliced

Thickly peel the broccoli stems. If longer than a few inches, coarsely chop them. Peel the larger of the broccoli rabe stalks, then chop them along with the thinner stems. Coarsely chop the greens. Bring a large pot of water to a boil. Add salt, then the vegetables. Cook until tender, about 5 minutes, then scoop them into a colander to drain. Reserve 2 cups of the cooking water. Warm the 2 tablespoons oil in a skillet. Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano. Turn with tongs to mix in the garlic, then lower the heat. Make sure there’s ample liquid in the pan. The greens shouldn’t fry, plus you’ll want extra liquid to spoon over them. Taste for salt, then season with a few drops of good strong vinegar. Preheat the broiler. Toast the bread, then rub it with the halved garlic clove. Immediately lay the cheese over the top, then broil just until it begins to droop or bubble a little. Transfer the toasts to plates, then cover them with greens and their juices. Add a few drops of olive oil to each, as well as any remaining pan juices. Serves 4.

(from Local Flavors by Deborah Madison)