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
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…