beetrisotto

Risotto with Beet Greens

Here’s another great way to use those beautiful and nutritious beet greens. Serve with a side of beets. I tend to shy away from precise cooking times on this dish. Times can vary depending on the brand of rice and type of broth you’re using. If you’re new to making risotto, please visit this helpful site to make sure you cook the perfect dish http://lifehacker.com/5890864/use-the-smear-test-for-perfectly-cooked-risotto

Chef’s tip: Homemade broth is best but if you do not have access to a quality, flavorful broth you can add fresh oregano and/or basil to help kick the dish up a notch.

Recipe by: Mirinda @ Boistfort Valley Farm
Risotto with Beet Greens
Cook Time
30
Cook Time
30
Risotto with Beet Greens
Cook Time
30
Cook Time
30
Ingredients
Servings:
Instructions
  1. Prepare all of the following risotto ingredients. Grate 1 cup of cheese. Finely mince your shallot and set aside. Smash and chop your garlic cloves and set aside. Chop up your beet greens and set aside.
  2. For your vegetable broth, place in a separate stock pot and heat to a medium temperature. This is a key step and remember to always keep your broth at the same temperature that you cook your rice.
  3. In a large saute pan (preferably something with a thick bottom so you don’t burn the rice) heat your butter and olive oil on medium/low heat. Using a really good quality butter will make a huge difference in how your risotto tastes (in my personal opinion) so stick with a good pasture butter like Kerrygold, Organic Valley or some nice homemade butter from your local farm.
  4. Add your rice and minced shallots and cook (stirring frequently) until the rice is transparent and very lightly toasted. This should take around 3-4 minutes.
  5. Now we add the wine and chopped garlic and red peppers. Gently stir the rice, wine and garlic until the wine is well absorbed by the rice.
  6. At this point, we begin adding the broth. TWO ladles at a time. Add two ladles of broth and STIR your risotto constantly until the broth has been absorbed. Once that happens, you can add two more ladles of broth and repeat. Risotto is made by adding broth slowly over a period of time. Adding too much liquid at one time can make your risotto turn out runny and that's something Gordon Ramsey yells at people for. Yikes!
  7. Now here’s the tricky part. Just because we have 8 cups of broth in that separate pan does not mean you’ll always use up the entire pot of broth. It’s always good to have a little too much broth leftover than not enough broth when you’re cooking this dish. Good judgement comes into play at this stage. As you’re stirring (you didn’t forget the part about stirring constantly right?) give your risotto a little taste. How close is it to being al dente? What the heck does al dente mean? This is where we use the smear test. (visit the lifehacker link provided above)
  8. When your rice is CLOSE to al dente, add your chopped beet greens and continue to stir. It should take a few more minutes until you're close to being done.
  9. Once your rice is AL DENTE, remove from the heat and add your cheese. Stirring well until all of the cheese has melted and is incorporated into the dish. Add salt and pepper to taste The final product should look creamy and firm but not runny. Enjoy!
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Cajun Pasta

Cajun Andouille Pasta

Sausage, peppers and onions… Yes please!  This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand.  If you’re local to the area, check out Heritage Meats here in Rochester, WA.  It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family).  Paired with some local produce and voilà!  You have a pretty epic farm to table meal.

The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer.  Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned.  Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne.  As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini.  Happy cooking!

Cajun Andouille Pasta
Cajun Andouille Pasta
Ingredients
Servings:
Instructions
  1. Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
  2. In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
  3. Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
  4. Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
  5. Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
  6. Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat. Serve and enjoy!
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Vegetarian French Onion Soup

Vegetarian French Onion Soup

All of the onions from this weeks farm share made me wonder what I could make with a ton of onions.  I myself (or my husband for that matter) are members of the onion appreciation committee.   BUT my mother-in-law is an onion fanatic.  Fanatic in a sense that she will sneak onions from the cutting board and steal cooking onions from the pot on the stove.  So, I figured what else can I do with 3 pounds of onion?  French onion soup!  This version uses vegetable broth instead of the traditional beef stock – making it suitable for the veggie crowd.  If you’re looking to make a vegan version, swap the butter with olive oil and use a vegan cheese.

This dish, as simple as it is does take some time to prepare but is well worth the wait!  Enjoy!

 

RECOMMENDED SUPPLIES:  Soup crocks!
If you do not have soup crocks on hand, you CAN use a casorole dish and layer your bread and cheese on top of it.

Vegetarian French Onion Soup
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Vegetarian French Onion Soup
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Servings Prep Time
6-8 30 minutes
Cook Time
90 minutes
Ingredients
Croutons
Servings:
Instructions
  1. In a stock pot of dutch oven over medium-low heat, add butter and sliced yellow onions. Stir until they are well coated with the melted butter.
  2. Cover and allow to cook for about 25 minutes until they are soft and translucent.
  3. Remove lid and increase heat to medium-high to begin caramelizing. Add 1/2 teaspoon of sugar and stir frequently until the onions become golden brown. If they look like they are cooking too rapidly, reduce your heat! Be careful not to burn.
  4. Once your onions have caramelized, Deglaze the pan with 1/2 cup of white wine. Stir stir stir until you scrap up all of the fond from the pot.
  5. Once the wine has cooked off, deglaze again with the cognac stirring and scraping the pan.
  6. Reduce heat to medium-low and add your flour, stirring frequently to form a thick paste for about 2-3 minut. If this doesn't happen, add another tablespoon of butter.
  7. Add the vegetable stock, thyme and bay leaves to the pot and stir well. Cover and allow to simmer for 30 minutes.
  8. While your soup is simmers, now is a great time to make your "croutes" - aka toasted bread. Preheat your oven to 325 degrees Fahrenheit. Drizzle each side of the bread slices with olive oil and place on a baking sheet. Cook the bread for 15 minutes on each side until they are toasty and hard. Remove from oven and set aside.
  9. Increase oven temperature to 350.
  10. Back to the soup... Remove the bay leaves and thyme sprigs and discard. Add salt and pepper to taste.
  11. Pour your soup into several soup crocks and add a few thinly sliced raw shallots on top.
  12. Layer a couple pieces of croutes on top. Then add a thick layer of shredded Swiss cheese on top, making sure you cover the bread well to prevent it from burning.
  13. Place soup crocks on a baking dish (trust me, the cheese will melt and make a huge mess if you don't do this). Place in the oven for 30 minutes until cheese has browned. Depending on your oven, you may have to turn it to broil for a couple minutes to achieve the browned cheesy goodness.
  14. Remove from the oven and allow to cool for a few minutes before serving. Enjoy!
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Parsnip and Rutabaga gratin

Parsnip and Rutabaga Gratin

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!

Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Parsnip and Rutabaga Gratin
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a medium sized baking dish, layer thinly sliced rutabagas and parsnips (about 1/8 inch). Set aside.
  3. In a large saucepan, heat butter over medium-low heat. Add leeks and shallots and cook; stirring frequently until golden brown for about 20 minutes.
  4. Stir in flour and flour and cook until smooth, whisking out any lumps for about 2 minutes.
  5. Add heavy cream and fresh thyme. Stir for about 3-4 minutes until milk is heated. Add shredded smoked fontina cheese and stir until well incorporated and creamy.
  6. Pour half of the cheese mixture over the sliced rutabagas and parsnips. Agitate the baking dish to allow the sauce to coat well; continue pouring the sauce until it barley covers the slices.
  7. Top with grated manchego cheese and bake uncovered for 35 minutes or until tender.
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Baked Potato and Leek Soup

Baked Potato and Leek Soup

Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Baked Potato and Leek Soup
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
75 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees F.
  2. Wrap potatoes in foil and bake in the oven for 45-60 minutes until potatoes are fork tender. Remove from oven and set aside.
  3. Cut the bacon into thin strips and cook on medium heat in a large skillet until crisp. Remove and drain fat from bacon. Set aside.
  4. In a large stock pot or dutch oven, heat butter and chopped leaks over medium heat for about 5 minutes until leeks have softened.
  5. Add the flour to the leeks and butter. Stir well to combine. Cook until the butter, leeks and flour are well incorporated for about 1 minute.
  6. Pour in the chicken broth, milk and beer - whisking well. Cook over medium heat until bubbly and thickened, stirring frequently for about 15 minutes. Add chopped chives, basil, oregano and thyme.
  7. Scoop out the baked potato from the skins and add to the pot. You can mash with a potato masher to achieve the desired chunkiness.
  8. Add half of your cooked bacon to the pot (reserve some bacon for garnish) and stir in 1/2 cup of sour cream and cheddar cheese until melted.
  9. Season with salt and pepper to taste. (if your soup is too thick, add additional milk)
  10. Serve immediately and top with bacon, chives and a dollop of sour cream.
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colcannon with leeks and kale

Colcannon with Leeks and Kale

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

Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Colcannon with Leeks and Kale
Servings
6 people
Servings
6 people
Ingredients
Servings: people
Instructions
  1. 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.
  2. 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)
  3. Once your leeks are golden, reduce heat to low. Add chopped kale and 1/2 cup of butter. Cook until kale has wilted.
  4. 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.
  5. 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.
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Celery Root Soup

Celery Root Soup

This is one of those simple soups to make.  All it really takes is throwing a few root veggies in a pot, cooking them down and tossing it all into blender and hitting puree.  It’s yuumy, comforting, creamy and healthy!  Blended soups are one of my favorites since they don’t require too much work, just a trusty blender.  This recipe can be kept vegan by omitting the heavy cream and I find it to be just as delicious without it.  Another variation to the truffle oil is adding a few drops of chili oil instead.  I didn’t have any truffle oil on hand when I made this (which I normally use as a finishing touch) but the use of a little spicy chili oil made for a great alternative.

Celery Root Soup
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Celery Root Soup
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
45 minutes
Ingredients
Servings: people
Instructions
  1. In a large pot, add olive oil and melt your butter.
  2. Add your chopped leeks to the pot and cook on medium-low for about 10 minutes. When your leeks begin to soften up, add your garlic and cook for another 2-3 minutes until fragrant.
  3. Add your vegetable stock, celery root, apples and potato. Reduce heat, cover and allow to simmer for about 45 minutes until all of the veggies are soft.
  4. Add fresh thyme, nutmeg and white pepper. Remove from heat and puree using a hand mixer or you can use a blender (puree in small batches) until creamy and smooth.
  5. Add your heavy cream (optional) or if you want to keep this vegan, you can not add it all or or use almond or coconut milk as a substitute. If your soup is too thick, it can be thinned out with a little additional water.
  6. Return to low heat to bring the soup back up to temperature. Add salt to taste. Serve with minced celery leaves and a few drops of chili oil.
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tomatobasil

Classic tomato basil pasta

After being out of town for several days, I’ve found an overabundance of ripe tomatoes in my personal garden. In other words, I better get busy canning or get busy cooking. This week, Heidi at the farm sent me home with a wonderful mix of goodies this week, including that delightfully fragrant basil which was a perfect mix with our family’s tomato harvest. Whether you grow your own tomatoes or have recently bought some at the local market, this recipe is quite delicious and simple; Highlighting the vibrant flavors of summer. In place of the black plum tomatoes listed below, you can swap them out for a Roma tomato or any other small variety. Enjoy!

Recipe by: Mirinda @ Boistfort Valley Farm
Classic tomato basil pasta
Classic tomato basil pasta
Ingredients
Servings:
Instructions
  1. Peeling your tomatoes - Bring a large pot of water to boil. Have a separate large bowl of ice water nearby. Cut a little X on the bottom of each of your tomatoes (this will help the peeling process along). Add 6-8 tomatoes to the pot at a time and allow to boil for about 15 seconds. With a slotted spoon, remove the tomatoes from the boiling water and place them into the ice water. The skin should slide right off but if it's being a bit stubborn, use the end of a paring knife to help ease it off. Cut each of the tomatoes in half and use your finger to remove the seeds.
  2. In a large saute pan (large enough to fit all of your pasta at the end) add your olive oil and heat on medium. Add your tomatoes, red wine and a pinch of salt. Allow to cook until soft and tender. With a potato masher, smoosh your tomatoes. Stirring occasionally, continue to cook for about 20 minutes until the sauce begins to thicken.
  3. In a separate large pot, add 1 tablespoon of salt to boiling water. Cook your spaghetti until its just SHY of being al dente. Strain the pasta reserving a little bit of the pasta water. Add the cooked spaghetti to your pasta sauce, gently tossing and mixing the noodles. Continue to cook on medium heat for 5 minutes - if your sauce seems a little too thick, add 1 tablespoon of the reserved pasta water at a time.
  4. Remove from heat and add your basil, butter and Parmesan cheese. Gently toss the pasta, blending well allowing the butter to melt and cote the noodles. Serve immediately.
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mac

Asparagus Mac with Leeks & Bacon

Here’s a sure fire way to win the hearts of bacon (and asparagus) lovers. Of course, we had to throw in some more leeks since there were some in the box (My fave as you can tell).

Bacon, cheese, asparagus and leeks. All good things! If you’re looking for a vegetarian alternative, omit the bacon and fat and replace with butter.

 Recipe by: Mirinda @ Boistfort Valley Farm
Asparagus Mac with Leeks & Bacon
Servings
8 people
Servings
8 people
Asparagus Mac with Leeks & Bacon
Servings
8 people
Servings
8 people
Ingredients
Servings: people
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop your asparagus into 1" pieces, removing the woody ends. Clean and slice your leeks. Set aside.
  3. 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.
  4. In a small saucepan heat the milk on low. Do not allow to boil.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
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Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach

Roasted Bell Pepper Chicken with Spinach
Roasted Bell Pepper Chicken with Spinach
Ingredients
Servings:
Instructions
  1. Over an open flame or in the broiler, roast your bell peppers until the skin turns black. Remove from heat, peel and julienne.
  2. In a large saute pan over medium heat, add olive oil and chopped onions. Cook for about 10 minutes or until your onions are clear and have a slight golden colour.
  3. Split your chicken breasts and coat generously with smoked paprika, dried basil, salt and pepper. Add to saute pan and sear on both sides for about 5 minutes or until browned.
  4. Add roasted bell peppers, white wine and garlic. Reduce heat to low and cover. Cook for about 15 minutes.
  5. Once the chicken has cooked through and is tender, remove your chicken from the sauce and place in a bowl. Add butter to the saute pan and continue cooking the remaining sauce in the for another 15 minutes on medium heat until it has reduced by half.
  6. Chiffonade your spinach and add to the pan along with the chicken in the reduced sauce for about 3 minutes on low. Add salt to taste and serve alone or over pasta.
Recipe Notes
Recipe by: Mirinda @ Boistfort Valley Farm
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