As promised here are the recipes from Saturdays Party:
Delicious on crackers, sandwiches, in wraps, or as a dip for raw veggies!
1 cup chopped chives (about 1/2 CSA bunch)
3 garlic cloves (or scapes!)
2 cups cooked chickpea, plus some of the reserved cooking liquid or canned liquid
juice of 1 lemon
2 Tbsp Tahini (optional)
1 Tbsp oil
salt and pepper
Place chives and garlic in the bowl of your food processor and pulse to combine. Add remaining ingredients and combine in food processor until smooth, adding a tablespoon or two of reserved chickpea cooking liquid to get desired consitency. Add salt and pepper to taste.
Great on Pizza (with fresh mozzarella and grilled chorizo sausage) slathered on grilled chicken or fish, tossed in pasta, or spread on grilled cheese sandwiches.
1 large bunch of Mizuna, (a big handful)
1 cup pine nuts, toasted
1 cup freshly grated parmesan cheese
3 garlic cloves or scapes
1/4-1/2 cup olive oil
salt and pepper, to taste
Place Mizuna, toasted pine nuts, 1/2 cup parm cheese and garlic in the bowl of a food processor. Pulse to combine. With food processor running, slowly drizzle in olive oil to get desired consistency and taste. Add salt and pepper to taste. Stir in remaining 1/2 cup parm cheese.
Spinach Artichoke Dip w/Goat Cheese
perfect way to use a lot of spinach. great hot out of the oven or leftover served the next day. Spread on crackers, baguette, or spread on bread with chicken in a sandwich. Also good on grilled pizza dough!
5 oz goat cheese
1 cup freshly grated parmesan cheese, plus more for sprinkling on top
1 cup chopped artichokes (jarred in oil)
1/2 lb spinach
1 garlic clove
juice of 1/2 lemon
Salt and Pepper
Preheat oven to 350 degrees
For the spinach: remove large stems. Bring a large pot of water to a boil. Drop spinach in and boil 3-4 minutes, strain, and drain well. I use a clean kitchen towel:place spinach in the towel and wring out the moisture from the spinach to get a compact ball of spinach (see picture above). Chop the spinach.
Place all ingredients in a medium sized bowl and combine. Transfer to an oven safe dish and sprinkle some additional parm cheese on top. Bake at 350 for 20 minutes or until slight golden brown.
Arugula Homemade Mayo
adapted from blender mayo recipe found in Simply in Season. Other greens/herbs could be substituted for the arugula. Basil, parsley, sorrel and mizuna work good as well.
1 farm fresh egg
1/2 tsp mustard powder
1/4 tsp salt
1 Tbsp white wine vinegar
1 cup olive oil
1/2 cup arugula, fine chopped
In a blender add egg, mustard powder and salt. Whirl to combine. With blender running on slowest setting, add 1/4 cup olive oil in a slow and steady drizzle. Add white wine vinegar and whirl to combine. Again with blender running on slowest setting, add remaining olive oil and in a slow and steady stream.
Stir in arugula.
I love this mayo on sandwiches, especially summer grilled vegetables piled on thick sliced chewy bread! Also great on burgers.
Swiss Chard Strata
this is basically a savory bread pudding. feel free to omit the meat if you want a vegetarian dish.
1 tbsp olive oil
1 large onion, thin sliced (see picture)
1/4 lb coppa, proscuitto, pancetta, or cooked crumbled bacon (I used coppa)
10 Swiss Chard leaves, stems removed, sliced 1/2 inch thick
1/3 lb shredded cheese ( I used Farm Country Hot Pepper Cheese)
1 lb focaccia or other day old bread
Salt and pepper
2 3/4 cup milk
In a frying pan over medium high heat, add olive oil. Add the sliced onion and a sprinkle of kosher salt. Stir to combine with the olive oil. Now, cook stirring occassionally for about 20-30 minutes until caramelized. Don’t stir too often. Adjust the temperature so the onions do not brown or char too quickly. You want a deep golden brown color.
When onions are caramelized, add the meat and swiss chard. Toss until the swiss chard is wilted and remove from heat.
Cube bread into 1 inch pieces.
Place 1/3 bread cubes in an 11×7 oiled baking dish. Spread 1/2 chard onion mixture on bread and 1/3 the shredded cheese. Repeat ending with a layer of bread and cheese.
In a bowl whisk egg and milk with salt and pepper to combine.
Pour egg mixture over the bread. Let sit 2 hours or overnight covered in the fridge.
Preheat oven to 350. Bake until puffed, golden, and cooked through the center.
About 45-60 minutes.
Great served warm or room temp leftover!
remember start with a 3:1 ratio 3 parts oil to 1 part vinegar or juice of citrus fruit
3 tbsp oil of choice (olive oil, safflower oil, walnut oil,…..)
1 tbsp vinegar (white wine, red wine, cider, champagne, balsamic…) or citrus fruit juiced (lemon, orange, lime, grapefruit…)
1/2 tsp mustard (dijon, whole grain, spicy horseradish….)
1/2-1 tsp raw honey, optional
salt and pepper to taste
Place all ingedients in a small glass jar with tight fitting lid. Shake to combine. Taste and adjust to your preference.
Other ingredients you may want to add: diced shallot, minced garlic clove, fresh herbs such as thyme, basil, chives, sorrel…
Champagne Vinaigrette is great on the spicy asian mix we get in our CSA share.
Thyme and orange make a good pairing… Also good is basil and lemon juice with a little extra honey!
Braised Lettuce with Peas, Proiscuitto, and Pasta
adapted from Mark Bittman’s The Minimalist
2 oz proscitto
2 tbsp butter
1 boston or bibb lettuce head, cored and leaves trimmed into 3/4 inch slices
2-3 tbsp chives, chopped
1 1/2 cup-2 cups peas, fresh or frozen
1 cup stock (chicken, lamb, pork or vegetable)
1 cup freshly grated Parmesan cheese
salt and pepper
1/2 lb cooked pasta. I used gemelli for the demo.
Melt butter in a large saute pan. Add proscuitto and cook 3-4 minutes to crisp, stirring constantly. You could substitute pancetta or bacon here. If using bacon omit the butter. OR you can omit the meat for a vegetarian dish.
Add chives and cook 2-3 minutes. Add peas and stock to pan. Bring the stock to a simmer. Add lettuce and toss until lettuce begins to wilt, about 5 minutes. Remove from heat. Add the parmesan cheese and stir to combine. (You could stop here and serve as a side dish or continue on tossing with pasta and serving as a main dish).
Toss with pasta and serve.
Kale Wraps with Pineapple Salsa
Adapted from Vegetarian Times
8 large kale leaves
Rice and Chickpea Filling:
in the middle of caramelizing onions. not quite there yet.
1 tbsp oil
1/2 cup finely chopped onion
1/2 can chickpeas (about 1 cup)
1 1/2 cup broth
1/2 cup basmati rice
1 teaspoon cumin
1/2 teaspoon smoked paprika
10-oz crushd pineapple, drained
1/2 cup chopped red bell pepper
1/2 cup fresh cilantro leaves, chopped
1/4 cup red onion, chopped
1/2 jalapeno, seeded and chopped
1 lime, zest and juice
1 teaspoon sugar
To make rice/chickpea filling: Heat oil in small saucepan over medium heat. Add onion, and cook for 3 to 5 minutes, or until softened. Add chickpeas, rice, cumin, paprika, and salt; sautee for 2 minutes then add broth and bring to a boil. Cover, reduce heat to medium-low, and simmer until all liquid is absorbed and rice is cooked.
To make salsa: Stir together all ingredients in a bowl. Season with a pinch of salt.
Trim thick part of stems from kale leaves (reserve for another use, recipes coming soon…).
Depending on my mood and how hot it is outside , I either make the wraps with raw Kale leaves or I steam them for 2-3 minutes before wrapping. It’s entirely up to you and your preference on this…
Place kale leaves on work surface. Spoon a small portion of the chickpea mixture in center of bottom of leaf. Fold and roll up leaf. Repeat with remaining kale and filling.
Serve kale rolls with salsa.
Whew, that’s a lot of recipes. Enjoy!
If you have any questions or tips, feel free to comment away!
Also, there were a lot of amazing dishes at the potluck, I’d love to share the recipes here on the blog, so email them to me at email@example.com…Thanks!