Week 7: hot hot hot!

Many Thanks to Katie, Tom and the super fab farm crew for providing us with AMAZING veggies to prepare flavorful healthful food. 
 
Broccoli Green Onion Puree Soup
adapted from Vegetarian Cooking for Everyone by Deborah Madison
Simple Quick Soup that can be served hot, warm, or chilled (my favorite is chilled this time of year). I love recipes with just a few ingredients that really allow the flavors of the fresh vegetables to shines.
1 bay leaf
salt and pepper
1 head broccoli, florets cut off, stems peeled and chopped small 
4 large green onions, including 3 inches of the greens, chopped
2 Tbsp butter
pinch of fresh grated nutmeg
juice of 1 lemon
 
 Bring 2 quarts of water to a boil with bay leaf in a stock pot. Add 1 tsp salt, broccoli, and scallions. Cook until tender 6-8 minutes. Using a slotted spoon, scoop vegetables into bowl of a food processor. Reserve cooking liquid. Puree in food processor. Add a ladle of cooking liquid until you reach desired consistency (I like it pretty thick). Stir in butter, salt  &pepper to taste, nutmeg, and desired amount of lemon juice (I use the entire lemon). 
Chill and serve with cheesy green onion biscuits. Makes a great lunch! 
 
 Cheesy Green Onion Drop Biscuits
So even after making a soup of green onions and broccoli, I still had some green onions left… decided to make some easy one bowl drop biscuits to go with the chilled soup above.
2 cups all purpose flour
1/2 Tbsp sugar
1 1/2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3 Tbsp chilled butter, cut into small pieces
1 cup shredded cheese (I’ve used white cheddar, alpine style (gruyere or swiss), and gouda with sucess)
2 large green onions, chopped white and green parts
1 cup buttermilk
1/2 cup sour cream
Bacon fat or butter, optional
kosher salt for sprinkling, optional
 
Preheat oven to 450 degrees. 
Combine first 4 ingredients in a large bowl. Stir with a whisk to combine. Cut in butter with a pastry blender, 2 knives, or using your fingers gently blend in butter until course meal. Fold in cheese and onions. Add buttermilk and sour cream. Stir just until all is moist. Do not over stir. 
Drop by approximately 1/4-1/2 cup fulls onto greased baking sheet.  (Don’t worry about getting these perfectly round, rustic is good)
 
 
Bake 13-16 minutes until edges are golden brown. 
When the biscuits are still warm, brush on a small dollop of butter or bacon fat and sprinkle with kosher salt or garlic salt. This is completely optional. 
Makes approximately 10-12 biscuits. 
 
 
 
 
Jamaican Vegetable Curry 
One day I was out of curry powder and found this recipe for Jamaican Curry. I do like making my own curry powder blends, the flavors are far superior to some found in the store…plus there are many different varieties of spices to blend together to create all kinds of different curries. 
This is a super versatile recipe, you can add or omit other summer and fall veggies as you desire. When shelling peas are around, they make a great addition. I have added cubed eggplant and parsnips before as well.  I personally like it best when cauliflower is around.
 
1 onion, chopped
2 Tbsp oil (I used safflower, vegetable oil would work also)
1-2 Tbsp Jamaican Curry Powder (see recipe below)
2 (14oz) cans coconut milk
1 head broccoli, florets only (reserve stems for peeling, chopping and adding to stir fry or coleslaw)
1 head cauliflower, chopped
1 bunch radishes, quartered 
3 carrots, chopped (don’t bother peeling them)
large handful spinach, chard, and/or radish leaves
2 dried hot peppers or hot pepper flakes, optional
sriracha, optional
1/2 bunch cilantro, chopped
2 limes, if desired
Cooked rice (I use brown basmati)
 
In a dutch oven heat the oil over medium high heat. Add onions, salt and pepper and cook until translucent and soft. Add curry powder (I like a lot, I added about 1 Tbsp to start, you can always add more later if desired) and stir constantly for a few minutes. Add coconut milk and vegetables (except peas and greens if using). Stir in sriracha and crumbled hot peppers if desired. Bring to a boil. Reduce heat, cover and simmer 12-15 minutes until vegetables are tender. Add spinach or chard and peas if using. Cook until greens are wilted. Remove from heat. Taste, adjust seasonings as needed. 
Serve over rice. Garnish with cilantro and give the dish a squeeze of fresh lime juice. 
 
 
Jamaican Curry Powder
This makes quite a lot. Store in an airtight container for several months. 
 
0.5 ounce coriander seeds
1 ounces cumin seeds
1/2 Tablespoon poppy seeds
1/2 Tablespoon brown mustard seeds
0.5 ounce peppercorns
dash of ground clov
1 ounces ground tumeric
0.5 ounce ground ginger
 
Toast the corainder, cumin, poppy, and mustard seeds in frying pan until the mustard seeds begin to “jump about and pop”. Cool slightly. Grind w/peppercorns in a mortar or coffee grinder, and mix with tumeric, clove and ginger.
 
 
 
Beet Greens & Goat Cheese Sandwich
I (along with many others) am fully convinced that beets and their greens, goat cheese, and balsamic vinegar were meant to go together. I added a slice of alpine style cheese for flavor and melting quality, but feel free to omit this and the sandwich will be great still! 
 
2 scapes, chopped (or 1 garlic clove miced)
1 tbsp olive oil
beet greens from 3 beets thick, stems removed and greens sliced thick
1-2 tsp balsamic vinegar
2 tbsp goat cheese
2 slices slice of alpine style cheese: comte, gruyere, or swiss
2 buns
Preheat broiler.
Place buns on a baking sheet outside facing up (non cut side). Place under broiler until lightly toasted on the outside. Flip and place cheese slices on 1/2 of bun and goat cheese on other 1/2. Place bake under broiler until cheese slice is melted and beginning to brown (Goat cheese will not brown).
Meanwhile, Place a medium sized skillet over medium high heat. Add olive oil, sauté scape 2-3 minutes (or garlic clove 30 seconds). Add greens, salt and pepper. Saute 3-4 minutes until greens are wilted and release moisture. Continue to cook until some of the moisture is gone. Sprinkle with balsamic vinegar. Toss. Place on bun over cheese. Yum!
 
Arugula Bread Salad with Cherries & Goat Cheese
A coworker was raving about this salad one day at work, so I decided to give it a try. I have also been raving about it ever since making it!! Quick make this before cherry season is over!! Check out Caroline’s blog for the inspiration of this salad… and more on this dish (plus her blog is completely amazing!). 
 
Bread Cubes:
1/2 demi baguette, cut into 1/2 in slices
olive oil
Place bread cubes on a baking sheet. Drizzle on Olive Oil to gently goat and tosss. Bake 15-20 minutes.
Meanwhile prepare the below ingredients and dressing:
 
1 cup cherries, pitted & chopped in 1/2
 
2 cups Arugula
 
2 oz goat cheese, crumbled
 
Balsamic vinaigrette : 1 tbsp balsamic, a small drizzle honey, squirt of dijon mustard, salt, pepper, 3 tbsp safflower oil. Place all in a jar with tight fitting lid. Shake to combine.
 
Toss arugula with 1-2 Tbsp Balsamic Vin (or more to taste). Fold in cherries, bread cubes, and top with goat cheese.  Taste. Adjust seasonings, add more balsamic vin if desired.
 As Caroline suggested, I enjoyed this salad with a chilled glass of Riesling…so fine!
 
Harvest Cream Cheese Spread
Sooo much better than the store bought garden vegetable spread. Great on crackers or on a toasted bagel sandwich with sliced cucumber and radish (and maybe a slice of smoked salmon or turkey too!).
 
4 oz cream cheese, room temp
1 carrot, chopped
1 large green onion (white and green part), chopped
1 garlic clove
5 basil leaves
Salt & pepper
In the bowl of a food processor, add carrot, green onion, garlic clove, and basil. Whirl to mince, scrapping down sides as necessary. When all is minced, add cream cheese and pulse to combine. Add salt and pepper as desired.
 
Sugar Snap Peas Almandine
 
1 qt sugar snap peas, snap off stem end and pull string down the length of the pea
1-2 Tbsp olive oil
2 garlic cloves, minced
1/4 cup slivered almonds
1/2 lemon, juiced
 
Heat a large skillet over medium high heat. Add olive oil and snap peas with salt and pepper. Toss to coat in oil and sauté 5-7 minutes or until nearly reaching desired degree of tenderness (do not overcook, the peas should have a slight crunch yet be cooked through). Add garlic cloves and slivered almonds, stir constantly to keep the almonds moving for 2-3 minutes. When you can smell the almonds and they begin to turn a light golden brown, remove the pan from heat. Add fresh squeezed lemon juice and stir.
 
 *I served the sugar snap peas with Spiced Shrimp cooked in Avocado Oil: Take 20 small shrimp deveined, tail left on, 2 chopped garlic scapes (or 1 minced garlic clove) and toss with 1/2 tsp chili powder, 1/2 tsp cumin, salt and pepper. Heat 1-2 tbsp avocado oil over medium high heat in a sauté pan. Add shrimp and scapes and toss to coat in oil. Sauté 4-5 minutes or until cooked through.
 
Mustard Green and Kale Ragu
If you are fortunate enough to still have a few jars of tomatoes in your pantry, this is a great way to use them up before tomatoes start rolling in. If  you don’t have any left, save this recipe for fall! 
 
1lb Italian Sausage
1 tbsp Bacon Fat, or oil
Small onion, diced
2 garlic cloves, minced
1 bunch mustard greens, thick stems removed, stacked, rolled and sliced 1/2 thick
7 kale leaves, thick stems removed, stacked, rolled and sliced 1/2 thick
handful of basil leaves, stacked, rolled and sliced 1/4 thick
2 jars canned tomatoes, drained
1-2 Tbsp fresh oregano, chopped fine
italian seasoning, if desired
salt, pepper
1/2 cup Parmesan cheese
1 lb Pasta (I used Penne)
dried Cayenne Pepper, optional
 
Heat bacon fat in medium sized dutch oven. Add Italian Sausage, cook over medium high heat until browned. Add onions and cook over medium high heat until translucent about 5-7 minutes. Add greens, garlic, salt and pepper. Cook until greens begin to wilt, about 3 minutes. Add tomatoes, basil, oregano, and other seasonings. Cover and simmer 30-40 minutes
until greens are tender and sauce is reduced by 1/3.
While sauce simmers, cook pasta. 
Toss sauce with pasta. Stir in parmesan cheese.
 Serve with  additional parm cheese and crushed dried cayenne pepper, if desired. 

 
Preserving Broccoli by blanching and freezing:
 
Step 1: Cut florets off broccoli, reserve stems for another use (such as stirfry)
 
 
 
 
 
 
Step 2: Place florets in a bowl of salted water (1 tbsp or so of salt in a large bowl)
 
 
 
 
Step 3: Bring a large pot of water to the boil.
 
 
 
Step 4: Add florets to the boiling water. Boil 2-4 minutes (time starts once the water has retuned to a boil)
 
 
 
 
 
Step 5: Plunge the broccoli into ice water to stop the cooking process. 
 
 
 
 
 
 
Step 6: Drain the broccoli
 
 
 
 
 Step 7: When the broccoli is fairly dry (you may place florets on a towel to dry, but I skip this step), place in a zip lock freezer bag.
 
Step 8: label and freeze
 
Step 9: In January or February pull out of freezer and pop into  vegetable soup, make chicken broccoli casserole,  broccoli quiche…
 
 
 
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This entry was posted in Arugula, basil, broccoli, carrots, cauliflower, chard, cilantro, cucumber, dairy free, freezing, garlic, gluten free, green onion, kale, Preserving!, radishes, spinach, vegan, vegetarian. Bookmark the permalink.

3 Responses to Week 7: hot hot hot!

  1. Caroline says:

    Thank you for the shout-out, Jana! This all looks amazing and I can’t wait to try some of these recipes!

  2. Erin R. says:

    Oh my goodness. I finally made the Harvest Cream Cheese and it is miraculous. That will be a new must have in my refrigerator. Thanks for the great recipes.

  3. Pingback: Radish my heart | jana

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