Preheat oven to 350 degrees Fahrenheit. Prepare your vinaigrette (recipe above) and set aside.
Wash the beets thoroughly and leave the skins on. Remove the beet tops (greens) and rinse well.
Place the unpeeled beets in a small baking dish or roasting pan and toss with 2 tablespoons of olive oil. Cover and bake fore 45-60 minutes until beets are fork tender. Once done, rinse under cold water and peel. Cut beets into quarters and set aside.
For the greens, remove any large chunky stems (I usually chop about 2-3 inches from the base and discard) Cut remaining greens into two inch slices.
In a medium skillet over medium-low heat, add 1 tsp of olive oil, shallots and garlic. Cook for about 1 minute then add your greens and cook until wilted. Add your chopped beets and stir - drizzle 1 Tbsp of vinaigrette over the top (or more if you're feeling saucy) serve immediately and enjoy!
Honey Mustard Vinaigrette
In a small bowl whisk together mustard, honey and vinegar. While whisking, slowly add your olive oil. Season with salt and pepper.
A great alternative to potato gratin (and all of the carbs that goes along with it). I usually make my gratin with potatoes but having a diabetic father-in-law requires a little tweeking of some of my recipes. This recipe is a great lower carb alternative and is still quite decadent! I topped it off with a little bit of the Black Sheep Creamery cheese that was included in the most recent farm share but can be swapped out with an aged manchego or romano cheese. The caramelizing of the leeks and shallots add a wonderful depth of flavor to the dish. Enjoy!
A traditional Irish recipe! Traditionally served with Kale or Cabbage. Our version uses kale and caramelized leeks instead of scallions. Did you know there is also a song about this dish?
Did you ever eat colcannon, Made with lovely pickled cream With the greens & scallions mingled Like a picture in a dream Did you ever make a hole on top To hold the melting flake Or the creamy flavored butter That your mother used to make
Put the potatoes and rutabaga in a medium stock pot and cover with cold water by at least a couple inches. Boil until the potatoes are fork tender (15 to 20 minutes). Drain in a colander.
In a medium skillet over medium heat, add olive oil and chopped leeks. Stir frequently and continue to cook until your leeks become golden. (10-15 minutes)
Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
Return the cooked potatoes and rutabaga to the stove over medium heat in your stock pot. Mash with a potato masher and add 1/2 cup of butter. Add 1 cup of heavy cream and stir until well incorporated.
Fold in your kale, leek and butter mixture into the potatoes. If your potatoes seem a little too think, add a little whole milk to thin them out to your desired consistency. Add salt to taste, garnish with chopped parsley and serve.
Elote is generally something I make in the hot summer months over the grill. But… with the couple inclusions of corn in the farm share has made me crave it again. You can make this several ways, the first way is grilled (which I recommend) and if you cannot grill, you can boil it on the stovetop or toss it in the oven which I included in the recipe directions. Considering the cool and gloomy weather as of recently I opted for the oven method. This is my favorite way to eat corn on the cob besides just eating it plain so I hope you enjoy it!
As I sit here playing catch-up with the last few weeks of recipes, I’ve been scrambling around trying to find something to cook and post for you. My seven month old baby is getting over his first cold, and to top things off, he is getting his lower and upper teeth at the same time. It’s been a bit of a whirlwind and I’m a little sleep deprived. With that said, better late than never.
This recipe features caramelized leeks, wilted kale and seasoned, roasted potatoes. I used the Rose Finn Potatoes from the box but you can easily substitute them for a crescent or red potato. I threw in some of the wonderful purple carrots from the recent farm share which gave the salad a wonderful color and paired nicely with the kale. This dish is both healthy and hearty! Enjoy!
Start by making your dressing. Combine mustard, vinegar and lemon juice. Gradually whisk in oil. Set aside.
Clean and scrub your potatoes. Keep the skin on and remove any bad spots. Cut into bite size pieces.
Clean and scrub your carrots. Keep the skin on to retain the wonderful purple color. Slice into 1/4" pieces.
Remove the stems from your kale and roughly chop. Clean your leeks and slice thinly. Set aside.
In a large baking dish, add your potatoes and carrots. Toss with 1 Tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of fresh ground pepper and 2 teaspoons of dried tarragon. Cook for about 45 minutes, turning once or twice to brown evenly. Potatoes are done when browned and crispy.
While your potatoes are in the oven start cooking your leeks. In a medium sized skillet, add 1 tablespoon of olive oil and bring to a low/medium heat.
Caramelize leeks by cooking with 1 1/2 tablespoons of extra virgin olive oil for about 20 minutes or until they’re browned. Try not to cook them too quickly or they will burn.
Once your leeks are caramelized, add your chopped kale and crushed garlic.
Continue to stir and cook for about 5 minutes until your kale is wilted. Remove from heat and set aside.
At this point, your potatoes should be close to being done. Once they are browned and crispy, remove from the oven and toss with your kale and leeks in the baking dish. Drizzle the dressing on your potatoes that you made earlier. Stir until it's well coated. Serve immediately.
A simple, spicy and flavorful dish that pairs quite well with almost any meal. And by almost, I mean it that it probably won’t go too well with your morning cup of coffee and bowl of cereal. If you’re looking for something a little less spicy, just cut down the jalapeno to one (or less if your peppers are spicy). My peppers from the garden weren’t too overly spicy this year so I went with two… and I like it spicy. Removing the seeds in your peppers will also tone down the spiciness. I added honey at the end to balance out the lime and the spice but you can also use a little bit of sugar if you would like to keep the recipe vegan. Enjoy!
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 3 minutes. Drain and place in a bowl of ice water to stop from cooking. Set aside.
Heat the avocado oil in a large skillet set over medium heat. Add the onion and cook until translucent.
Add jalapeño, poblano, garlic coriander, salt and green beans. Stir until well incorporated. Cover and allow to cook for about 5 minutes or until beans are tender but still bright green.
Remove from heat; add tomatoes, mexican oregano, lime juice and honey. Stir well and serve immediately.
What a perfectly good way to turn a healthy food into something fried and delicious. (Lets try not to think about the unhealthy part) In the recipe below, I used some of the broccoli that was included in the recent farm share. Personally, I’m not a member of the broccoli appreciation committee but my husband is a huge fan, especially anything cooked in beer batter. I’ve used the same recipe for mushrooms (my personal fave), zucchini, cauliflower, onion rings and of course… a nice hunk of fish. For the beer, I would suggest going with something light like a pilsner or lager. I prefer to use ales (on the malty side and not too bitter). If you prefer to not use beer, you can always use sparkling water as a substitute.
If you’re without a proper thermometer to check the oil temperature, I suggest throwing in a brave piece of battered goods into your oil to ensure that your oil isn’t too hot or too cool. Here’s some tips on how to fry without a thermometer. My thermometer inconveniently broke, hence the photo below of the lone broccoli… testing the oil like a champ. I also prefer to use avocado oil over canola for health reasons but you can use either. You may need to use more or less oil depending on the size of your pan. You should at least cover what you’re frying by half for best results.
Whisk together your flour, salt, pepper, paprika and red pepper flakes.
In a separate bowl, whisk your egg yolks and vegetable oil until creamy. Drizzle the egg mixture over the flour.
Mix together with a fork until your dough is a little shaggy.
Slowly pour in your beer while whisking, until a smooth batter forms. Cover with plastic wrap and refrigerate for at least 1 hour (up to 4 hours) before frying.
In a separate small bowl, add flour for dredging. Place florets into the flower and lightly coat.
Drop the florets into the batter, making sure each one is well coated.
Heat the oil in a large Dutch oven until it reaches 375 degrees F. If you do not have a thermometer, check out the link I provided in the description above OR do like I do and throw in a tester. Using tongs, gently add them to the oil and fry until golden brown, turning if necessary (appx. 3-4 minutes). Remove from the oil with a slotted spoon and drain on a paper towel lined plate.
Serve with your favorite dipping sauce or as my husband prefers, Sriracha ranch dressing.
Chop your asparagus into 1" pieces, removing the woody ends. Clean and slice your leeks. Set aside.
Add the macaroni to 6 quarts of boiling salted water (about 3 tablespoons of sea salt) and cook just below the recommended time on the instructions to your pasta. We want it to be on the verge of al dente since your pasta will continue to be cooked in the oven. Generally allow 1 minute below the recommended cook time. Drain and set aside.
In a small saucepan heat the milk on low. Do not allow to boil.
In a saute pan on medium heat, add the bacon. Render the fat and cook until crispy. Remove the bacon and place on a paper towel to absorb some of the oil. You should have around 2 tablespoons of bacon fat left over depending on the quality of your bacon. If it seems a little short, add a little extra butter later to make up for it AFTER the next step. If it seems like you have too much, just pour some of the fat off.
Add the sliced leak and cook in the bacon fat for around 5 minutes on medium heat. Once your leek has cooked down, add your butter and whisk in the flour and cook for about 2 minutes, stirring constantly to keep lumps from forming.
Add the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
In a large baking pan, add pasta, cheese sauce and asparagus and mix together. Top with 1 cup of shredded cheese. Place in the oven for 35 minutes. Remove from oven and top with cooked bacon. Serve and enjoy!