ROSY HOME FRIES

Posted on by October 13, 2017

4 to 5 medium potatoes, cooked until tender, then cubed
3 medium beets, cooked until tender, peeled, and cubed
1 Tbsp. canola oil
1 medium onion, finely chopped
1 large red or green pepper, chopped
½ cup minced fresh parsley
¾ tsp. salt
Black pepper to taste

Heat the oil in a large skillet over medium heat. Add the onions and sauté for 5 minutes, stirring often. Add the potatoes and beets and sauté for approximately 10 minutes more, stirring occasionally, until the potatoes begin to brown slightly. Remove from heat. Toss in the red pepper, parsley, salt, and pepper. Serve immediately. Serves 6.

(from Rolling Prairie Cookbook, by Nancy O’Connor)

BASIL NOODLES

Posted on by October 13, 2017

1 1/4 C. Fresh basil leaves
3 C. all purpose flour
3 eggs
1/4 C plus 1 TBL water
2 tsp Olive Oil

Place Basil in food processor, cover and process until finely chopped. Add flour, process until blended. Add eggs, water and oil. Process 15-20 seconds until dough forms a ball. Turn onto floured surface and knead until smooth and elastic about 8-10 minutes. Cover and let rest 30 minutes. Divide into fourths. Roll each portion to 1/16 in thickness. Roll up jelly style and cut into 1/4 in slices. Hang and dry at least 1 hour. Cook in boiling salted water for 4-5 minutes or until tender.

(from Taste of Home magazine, recommended by Kristen Beaver)

SQUASH AND BASIL SALAD

Posted on by October 13, 2017

3-4 medium summer squash, shredded in food processor
2-3 Tbsp. fresh basil, chopped
3-4 Tbsp. Parmesan cheese, freshly grated
1-2 Tbsp. garlic scapes (or minced garlic), chopped

Dressing:
¼ cup (60 ml) red wine vinegar
¼ cup (60 ml) olive oil
½ tsp. salt
¼ tsp. pepper
¼ tsp. sugar

Toss together the squash, basil, cheese, and garlic into salad bowl. Combine dressing ingredients and pour over the salad. Mix, chill 1 hour, and serve. Best eaten the same day. May be served with lettuce and green onions. Serves 4-6.

(contributed by former CSA member, Frieda McCullough)

BOWTIES WITH BASIL, CILANTRO, SPINACH AND GOAT CHEESE SAUCE

Posted on by October 13, 2017

1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach (or Perpetual Spinach Chard), well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese

Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste. Serves 4.

(from www.epicurean.com)

BAKED CUCUMBERS IN BASIL CREAM

Posted on by October 13, 2017

1 ½ Tbs. red wine vinegar
1 tsp. salt
¼ tsp. sugar
4-5 cucumbers, peeled, halved lengthwise, with 1-inch slices
2 Tbs. unsalted butter, melted
1 scallion, finely chopped
1 cup heavy cream
3 Tbs. chopped fresh basil leaves
Salt & freshly ground black pepper

Preheat the oven to 375 degrees F. Mix the vinegar, salt, and sugar in bowl. Add the cucumber slices and toss to combine. Set aside to marinate for 30 minutes. Drain the cucumber slices in a colander, then pat them dry with a clean dish towel. Put cucumber slices in a shallow baking dish. Pour the melted butter over them and add the scallion; toss to combine. Bake the cucumbers, stirring occasionally, until tender, about 45 minutes. Meanwhile, heat the cream in a small pot until it comes to a light boil. Continue to cook the cream, stirring frequently, until it is reduced to ½ cup, about 20 minutes. Stir in the basil and turn off the heat; let mixture steep for 2 minutes. Pour the basil cream over the cooked cucumber slices. Season with salt and pepper to taste. Serves 4 to 6.

(from Farmer John’s Cookbook: The Real Dirt on Vegetables)

WINTER LENTIL SOUP

Posted on by October 13, 2017

4 leeks, white and light green parts only
1 bunch kale
1 tbs. olive oil
1 (28 oz.) can whole tomatoes, drained (or 1 qt. canned, frozen, or fresh Tantre tomatoes)
6 cups water
2 sweet potatoes, peeled and cut into 1/2-inch dice
1/2 cup brown lentils
1 tbs. fresh thyme leaves
2 tsp. kosher salt
1/4 tsp. black pepper
12 fresh basil leaves (optional)
1/4 cup (1 oz.) grated parmesan (optional)

Slice each leek in half lengthwise, then slice each half into 1/4-inch-thick half-moons (about 2 cups). Place in a large bowl of cold water and swish to remove any grit. Drain and pat dry. Remove the stems from the kale. Stack the leaves on top of one another and slice them crosswise into 1/2-inch-wide strips; you’ll need 3 cups. Heat the oil in a saucepan over medium heat. Add the leeks and cook for 3 minutes. Add the tomatoes and cook, breaking them up with a spoon, for 5 minutes. Add the water and bring to a boil. Stir in the kale, sweet potatoes, lentils, thyme, slat, pepper, and basil (if using). Simmer until the lentils are tender, about 30 minutes. Spoon into individual bowls. Sprinkle with the parmesan (if using).

(contributed by CSA member, Carrie Sercel)

ROAST CHERRY TOMATO SPAGHETTI

Posted on by October 13, 2017

1 lb. cherry tomatoes (or 8 tomatoes cut into chunks)
1 garlic clove, crushed
1/4 tsp. red pepper flakes
1/4 c. extra virgin olive oil
1 Tbs. balsamic vinegar
salt, black pepper
1 lb. spaghetti
1 handful fresh basil leaves, optional

Preheat the oven to 400 degrees. In a roasting pan, combine the cherry tomatoes, garlic, red pepper flakes, oil and vinegar. Sprinkle with salt and pepper. Toss well to coat. Roast until soft and wilted, about 20 minutes. Cook the pasta in large pot of boiling, salted water until firm to the bite. Drain well and return pasta to the warm pot with the roast tomato sauce and basil, if using. Toss well to coat. Serve hot on warmed plates. Serves 4.

(from Organic Cookbook, by Renée Elliott & Eric Treuillé)

CAN I HAVE THAT? SALAD

Posted on by October 13, 2017

4 medium carrots
1 large apple
1 large pear
1 small jicama
1 medium cucumber
1 pineapple
1 bunch baby spinach
1 1/2 c golden raisins
1 c nuts and/or seeds, toasted
1/2 small red onion, finely minced
10-12 leaves fresh basil, shredded
2 limes
4 tbsp. walnut, peanut, or sesame oil
2 tbsp. honey
2 tsp. cracked white pepper
1/4 tsp. ground cardamom
A little minced basil
A little fresh grated ginger

Use a mandoline to slice the carrots, apples and pears into thin slabs. Be sure to dunk the apple slices in a little lemon juice as you go. Cut the pineapple to match. Peel and seed the cucumber, if desired, and cut to match. Throw all this together with spinach, rasins, nuts/seeds, onion, and shredded basil. In small saucepan, toast your oil. Add lime juice, zest, and honey; heat until honey melts (but don’t boil). Add the pepper, cardamom, basil and ginger. Heat for a little longer, then remove. Cool for just a few minutes, then pour over salad and toss. Possibilities: experiment with vinegar, oils, flavored honeys, veggies (celery, kale, peppers), fruits (melon, berries), fresh herbs (cilantro, mint), spices (cinnamon, nutmeg, mace), or preparation (grill the pineapple). Serves one army.

(contributed by Renee Bertsch, Tantre Farm worker)

BASIL GRAIN SALAD

Posted on by October 13, 2017

3 c. cooked grains
1 lb. small zucchini, halved & cut into 1/4 in. slices
2 c. cooked corn kernels
3/4 c. tightly packed minced fresh basil
1/4 c. thinly sliced scallion greens
1/4 c. olive oil
3 Tbs. freshly squeezed lemon juice or balsamic vinegar, approximately
1 tsp. Dijon mustard
1/2 tsp. sea salt, or to taste

Place the cooked grains in a large serving bowl. Add zucchini, corn, basil, and scallion greens and toss. In a food processor or jar, prepare the dressing by combining the remaining ingredients. Pour the dressing over the grain mixture and toss well. Taste and add more lemon juice and salt, if needed. Variation: Substitute fresh dill or coriander for the basil. Serves 4 to 6.

(from Lorna Sass’ Complete Vegetarian Kitchen)

ROASTED PEPPERS STUFFED WITH CHERRY TOMATOES, ONION, & BASIL

Posted on by October 13, 2017

4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 c. packed fresh basil leaves
3 garlic cloves, finely chopped
3 Tbs. olive oil
salt and pepper to taste
goat cheese (or your favorite cheese), grated

Preheat oven to 425 degrees and lightly oil a shallow baking pan. Halve peppers lengthwise and discard seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil cut edges and stems. Quarter tomatoes and chop onion and basil. In a bowl toss chopped garlic, onion, basil, tomatoes, 2 tablespoons oil, salt and pepper to taste. Divide mixture among peppers and roast in upper third of oven until peppers are tender, about 20 minutes. Top with cheese. Serves 8.

(Contributed by CSA member, Misha Moore)