Spaghetti Squash Bolognese

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-Cut 1 spaghetti squash in half and scrape out the seeds.

-Cut each half into 4 pieces, then place in a steamer basket and fill with water to the top of the basket.

-Steam until tender, about 20-25 minutes.

-In a large nonstick skillet, cook 6 slices thick cut bacon over medium until crisp, 8 minutes.

-With a slotted spoon, transfer bacon to paper towels to drain.

-Add 2 TBS butter to skillet.

-Then add the following:

3 celery stalks diced

3 cloves of garlic minced

-Cook until vegetables are tender, 15 minutes.

-Transfer to a medium bowl.

-Skin 4 tomatoes (or you can use 1 pint whole Sungold cherry tomatoes instead).

-Add the following to a large skillet or pot:

2 TBS butter

1 pound ground turkey or chicken breast

A pinch of red pepper flakes

-Cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes.

-Add the bacon, the vegetables and the tomatoes.

-Bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes.

-Season with 1 tsp sea salt and some freshly ground black pepper.

-Scrape the squash off the rind, it's best to let it cool a little before you attempt this!

-Serve the sauce over the steamed spaghetti squash and sprinkle with Parmesan cheese.

 

 

Southwestern Style Chile Rellenos

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-Wash any combination of whole peppers; ancho, Italian or jalapeno.

-Turn your broiler to high and put the oven rack as close to the element as possible while leaving enough room for the baking tray with peppers on it.

-Put the peppers on a baking tray and let broil for about 10 minutes until one side is charred.

-Then flip the peppers and broil the other side.

-Immediately put the peppers in a paper bag for at least 30 minutes to steam the skin loose.

-When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary.

-Slit a side of the chiles and remove some of the seeds.

-Grate 8 to 10 ounces Monterey jack or sharp cheddar cheese.

-Stuff the chiles with the cheese.

-Mix together the following…

-1 cup blue corn flour, 1 TBS flour, a pinch of garlic powder, a pinch of salt and some black pepper.

-Roll the stuffed chiles in the flour mixture.

-Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.

-Serve 2 to 3 chiles per serving.

Southern Style Turnip Greens

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This recipe would work for radish greens too.

-Thoroughly wash the greens from 1 bunch of turnips.

-Chop the greens coarsely.

-Dice 2 small turnips into small pieces.

-Bring a pot of water to boil.

-Add the following:

 A small dash of sugar

The turnip greens

The chopped turnips

-Cook for 5-7 minutes, or until tender.

-Drain.

-Dice up 6 slice of thick cut bacon.

-In a large skillet, sauté the bacon until lightly browned.

-Dice an onion and add it to the bacon, cook for 7-10 minutes over medium low heat until onion is soft.

-Toss the greens with the bacon and onion.

-Add the zest of 1 lemon and sea salt to taste.

-Serve with Louisiana hot-pepper sauce.

 

 

Soldier Beans with Rosemary

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-Soak 1 pound of Soldier beans from 3-12 hours (beans are fresh so soaking can be brief).
 
-Finely chop the following;

3 cloves of garlic

1 onion

2 sprigs of fresh rosemary.
 
-In a large ovenproof pot, heat 2 TBS olive oil and then add the chopped garlic, onions and rosemary.
 
-Sauté for 5 minutes, then add the drained beans, 8 cups chicken broth or water and 1 tsp sea salt.
 
-Bring to a boil on the stove and then put them in the oven until the beans are buttery and soft, about 1.5 to 2 hours.
 
-Stir in 2 TBS butter (optional) and serve warm.
 
 

Fish Soft Tacos

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For batter and fish:  
-In a bowl, whisk together 1 cup flour, 1 tsp sea salt, ½ tsp black pepper.
-Pour in 1 cup dark beer at room temperature. Whisk until batter is smooth and let stand 15 minutes. 
-Cut 2# halibut into ¾ inch strips.
-Sprinkle fish with salt and pepper and squeeze some limejuice over each strip.  
-Let stand 15 minutes and then mix fish into batter.
For the tortillas:
-Preheat oven to 200 degrees.  Heat a skillet over medium heat.  
-Stack 2 white corn tortillas and sprinkle top with water (you will need 12 tortillas in all).
-Place in skillet wet side down, heat 1 minute.
-Sprinkle top with water and turn stack over, heat 1 minute.
-Transfer stack to a large sheet of foil. Repeat with remaining tortillas.
-Enclose tortillas in foil and place in oven.
To fry the fish:
-Pour vegetable oil (grapeseed works well) into a medium skillet to reach a depth of 1 inch.
-Attach a deep-fry thermometer and heat oil to 350 degrees.
-Slide 4 fish strips into the oil and fry until golden, about 4 minutes.
-Transfer fish to paper towel-lined baking sheet and place in oven. Repeat.
To assemble:
-Thinly slice 1½ cups red cabbage and finely dice some onion.  
-Fill each warm tortilla with 2 fish strips.
-Top with red cabbage, onions, sour cream, salsa, a squeeze of fresh lime and a dash of hot pepper sauce.

Snow Peas with Pancetta and Onion

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Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 2 garlic cloves.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of 1 pound of snow peas.  

-Add to the pancetta and cook for about 3 minutes until barely tender.

-Season with salt and pepper to taste.

Snow Pea Salad with Walnut Vinaigrette

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From Eat Greens, Seasonal Recipes to Enjoy in Abundance by Barbara Scott-Goodman and Liz Trovato.

-Bring a large pot of salted water to a boil.

-Take the strings off of 1 pound of snow or snap peas, leaving them whole.

-Add the peas and cook 1 minute.

-Drain and then rinse with cold water to stop the cooking. Drain and set aside.

-Preheat your oven to 350 degrees.

-Coarsely chop ½ cup walnuts.

-Spread them on a baking sheet and toast in the oven for about 5 minutes until golden brown, use your timer so you don’t burn them.

-Whisk together 2 TBS fresh lime juice, 1 TBS honey, 1 clove of fresh garlic put through a press and 1 TBS soy sauce.

-Slowly whisk in ¼ cup walnut oil.

-Put the peas in a serving bowl and then add ½ bunch of chopped chives and/or 2 tsp freshly grated ginger and the toasted walnuts.

-Toss with vinaigrette and serve right away.

Snap Peas and Garlic Scapes with Pancetta and Onion

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Pancetta is un-smoked Italian bacon; if you can’t find it you can use thick cut bacon instead.

-Heat 1 TBS butter in a large skillet.

-Chop up 4-5 garlic scapes into 2 inch pieces, discarding the top 2 inches of the flower head.

-Sauté for 5 minutes.

-Add 2 ounces thin sliced minced pancetta.

-Cook until golden, about 3 minutes more.

-Take the tops and strings off of .5 pounds of snap peas.  

-Add to the pancetta and cook for about 3 min. until barely tender.

-Season with sea salt and pepper to taste and sprinkle with a TBS of chopped chives or green onions.

 

Smokey Corn Chowder

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-Shuck 6 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear. Set the corn kernels aside.

-Make a quick stock by putting the empty corncobs and 2 cups of water in a pan together and bringing it to a gentle boil for 30 minutes or so.

-Chop 1 onion into small dice.

-Put 4 TBS butter or ghee in a saucepan over medium heat.

-Add the chopped onion and 3 cloves of chopped garlic and cook for about 5 minutes.

-Sprinkle in ¼ cup of flour and stir constantly with a wooden spoon until the mixture starts to turn a little golden, about 7 minutes.

-Add 2 cups half and half, 2 cups milk and the reserved stock you made.

-Stir constantly until the soup thickens, about 3-5 minutes.

-Then stir in the reserved corn kernels and ½ tsp salt and bring the soup back to a boil.

-At this point you can also add about ½ cup of grated cheese; white cheddar or Parmesan would be nice.

-Cook stirring occasionally until the corn is tender and the soup is fully thickened, about 10 minutes.

-Melt 1 TBS butter in a small skillet until it foams and begins to brown a little.

-Stir in 1 tsp of Spanish smoked paprika and turn off the heat.

-Ladle the soup into bowls and ad a few drops of the red butter to each.

 

Smokey Corn and Fennel Chowder

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-Shuck 4 ears of corn.

-Cut the kernels off of each ear, by holding the ear from the top and carefully running a knife down the ear. Set the corn kernels aside.

-Make a quick stock by putting the empty corncobs and 2 cups of water in a pan together and bringing it to a gentle boil for 30 minutes or so.

-Chop the following into small pieces:

-1 fennel bulb

-1 medium sized onion

-Cut 6 slices of bacon into small pieces or put 4 TBS butter in a saucepan over medium heat and cook until sizzling.

-Add the chopped fennel and cook for about 7 minutes.

-Chop up 3 cloves of garlic and stir into the fennel and let cook another 3 minutes.

-Sprinkle in ¼ cup of flour and stir constantly with a wooden spoon until the mixture starts to turn a little golden, about 7 minutes.

-Add the following:

-4 cups whole milk

-The reserved stock you made.

-Stir constantly until the soup thickens, about 3-5 minutes.

-Then stir in ½ tsp sea salt and bring the soup back to a boil.

-At this point you can also add about ½ cup of grated cheese; white cheddar or Parmesan would be nice.

-Cook stirring occasionally until the corn is tender and the soup is fully thickened, about 10 minutes.

-Melt 1 TBS butter in a small skillet until it foams and begins to brown a little.

-Stir in 1 tsp of Spanish smoked paprika and turn off the heat.

-Ladle the soup into bowls and ad a few drops of the red butter to each.

 

Smashed Potatoes and Peas

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-Cover 5-7 potatoes with water and add ½ tsp sea salt. 

-Simmer covered until just tender, about 8-10 minutes.

-Shell peas until you get about ¼ cup peas.

-Add peas to the potatoes and simmer partially covered for another 3 minutes.

-Drain then return to pan. 

-Add the following:

¼ cup milk

1 TBS butter

¼ tsp sea salt

-Let stand off heat for 1 minute and add 4 chopped green onions. 

-Coarsely mash and serve with a pat of butter on top.

 

Simplest Snow Peas with Peanut Sauce

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-Mix together ¼ cup peanut butter, 2 cloves of fresh garlic put through a press and 2 TBS boiling water.

-Add a dash of soy sauce and the zest and juice of 1 lime and taste for salt.

-Add in some grated fresh ginger if you have it and mix well.

-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 1 TBS butter or extra virgin olive oil in a large sauté pan.

-Add the snow peas and sauté for 3-4 minutes until the peas are just barely tender. Don’t overcook!

-Gently toss the peanut sauce with the peas and serve.

Simplest Snow Peas

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-Take the strings off of 1 pound of snow peas by gently snapping the top off each pea so that the string remains attached. Pull the string down the side of the pea.

-Heat 2 TBS pasture or European style butter in a large sauté pan.

-Put 2 cloves of fresh garlic through a garlic press and then add to the butter.

-Add the snow peas and sauté for 3-5 minutes until the peas are just barely tender. Don’t overcook!

Simple Steamed Beets and Some Tips for Eating Them

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Beets are wonderful with creamy cheese such as feta, Burrata or chevre. Nuts such as pistachio, hazelnut, walnut or pine nuts are also a great compliment. Adding a little acidity with lemon or vinegar is nice. Don't forget the sea salt and olive oil either! Beets are amazing on salads. Our current favorite is Little Gem lettuce, beets, roasted pumpkin seeds, green onions and chevre.

-Cut the tops off of 1 bunch of beets, leaving about 2 inches of stem. Reserve the tops for another use.

-Rinse the beets, then place the whole beets in a steamer with about 2 inches of water.

-Steam for about 20 minutes until tender when pierced with a fork, check the water level about half way through and add more if needed.

-Remove from heat and run under cold water until partially cool.

-Slip skins off.

-Slice the beets into wedges or rounds.

-If you are going to eat them as a side dish, dress them with a few sprinkles of Balsamic vinegar and/or lemon, some sea salt and freshly ground black pepper.

 

Silky-Coconut Pumpkin Soup

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-Cut 1 onion or 2 leeks into rings and sauté in a heavy skillet until softened and brown, about 15 minutes.

-Peel 1 sugar pie pumpkin and clean off any seeds.

-Cut into small 1/2-inch cubes. You should have 4 to 5 cups cubed pumpkin.

-Put the pumpkin cubes in a large pot and add the following:

2 cups coconut milk

2 cups chicken broth, pumpkin cubes

-Bring to a boil.

-Add ½ tsp salt and simmer over medium heat until the pumpkin is tender, about 10 minutes.

-Stir 1-2 TBS fish sauce and cook for another 2 to 3 minutes. Taste for salt and add a little more fish sauce if you wish.

-The soup can be served immediately, but has even more flavor if left to stand for up to an hour. Reheat just before serving.

-Serve from a large soup bowl or in individual bowls.

-Grind black pepper over generously and if you wish, garnish with a sprinkling of chopped cilantro.

-Leftovers freeze very well.

 

Shrimp with Bacon and Collards

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-In a small saucepan, bring 1½ cups salted water to a boil.

-Add 1 cup long grain rice and return to a boil.

-Cover, reduce to a simmer, and cook until rice is tender, about 15-25 minutes.

-Remove pan from heat and let stand 5 minutes. Fluff rice with a fork.

- Meanwhile, chop up 4 slices of thick cut bacon.

-In a large skillet, cook bacon, stirring occasionally, over medium until browned and crisp, about 5-7 minutes.

-With a slotted spoon, transfer the bacon to paper towels to drain.

-Chop up 1 clove of garlic and 1 onion.

-Add to skillet with the bacon; season with salt and pepper.

-Cook, stirring occasionally, until onion is soft, 5 minutes.

-Add 1, 28 ounce can of diced organic tomatoes.

-Remove the stems from 1 bunch of collard and chop them into thin strips and add to the pan.

-Season with salt and pepper, cover and cook until collards are tender, about 10 minutes.

-Transfer to a medium bowl. Wipe skillet clean.

-Peel and devein 1 pound of large shrimp.

-In skillet, heat 1 TBS extra virgin olive oil over medium-high and add shrimp.

-Season with salt and pepper and cook, undisturbed, 2 minutes.

-Add collard mixture and cook until shrimp are opaque throughout, 2 minutes.

-To serve, spoon mixture over rice and top with bacon and a few dashes hot sauce.

Short-Term Pickles

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From Local Flavors by Deborah Madison.

-Mix 2/3 cup white wine vinegar with 1/3 cup sugar and pinch of salt.

-Set aside and stir occasionally until the sugar is dissolved.

-Peel 3-5 cloves of garlic and leave whole.

-Thinly slice 1 pound pickling cucumbers into rounds, leaving the skins on.

-Put 1 tsp whole mixed peppercorns and 1 TBS chopped fresh herbs in a glass jar.

-Add 3 TBS olive oil to the vinegar and stir well.

-Put the cucumbers and garlic in the vinegar.

-Chill for at least 1 day before serving, they’ll keep for up to 1 week.

 

 

Sharp Cheddar, Corn and Potato Soup

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-Dice up the following:

4 stalks celery

1 onion

2-3 sweet peppers (optional)

-Heat 2 TBS butter in heavy large saucepan over medium heat.

-Add the celery, onions and peppers and sauté until the vegetables begin to soften, about 5-7 minutes.

-Sprinkle 3 TBS flour (or 1 TBS rice flour) over the vegetables and stir 2 minutes.

-Gradually whisk in ½ cup white wine and cook for 2-3 minutes.

-Then add the following:

2 cups broth

1 cup whole milk

½ cup half and half

-Peel 5-6 potatoes and dice into ½ inch cubes.

-Take the kernels off of 2-3 ears of sweet corn.

-Add the potato and corn and bring soup to boil.

-Reduce heat and simmer soup until potato is tender, about 20 minutes.

-Grate 1 cup sharp cheddar cheese. 

-Add the cheese to the soup 1/3 cup at a time, stirring until melted and smooth after each addition.

-Mix in the following:

 ½ cup chopped ham (optional)

3 TBS finely chopped parsley

-Season soup to taste with hot pepper sauce, sea salt and pepper.

 

Sesame-Glazed Bok Choy

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-Combine the following and set aside:

1½ TBS rice vinegar

1½ TBS soy sauce

2 tsp toasted sesame oil

½ tsp sugar

-Toast 1 TBS sesame seeds in a skillet until golden brown, about 2-3 minutes, set aside.

-Chop up 1 bunch of bok choy.

-Turn the heat to high under a large skillet.

-Add 1½ TBS of coconut oil and heat briefly.

-Add the bok choy and cook for 3-5 minutes until just tender, then transfer the bok choy to a platter.

-Heat the following together:

1½ TBS peanut oil

4 cloves minced garlic

1 TBS minced fresh ginger

-Stir-fry until golden.

-Add the vinegar mixture and simmer 30 seconds or so.

-Return the bok choy to the skillet and cook for 30 more seconds, sprinkle with the sesame seeds and serve.

Sesame Walnut Ginger Broccoli

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-Combine the following in a small jar:

1/3 cup walnut oil (or olive oil)

1 TBS sesame oil

1 TBS soy sauce

1/3 cup rice vinegar

2 cloves garlic (put through a press)

A pinch of cayenne pepper

1/4 tsp salt and some freshly ground black pepper

-Peel a 1 inch piece of ginger. 

-Cut it into 1/2 inch slices, then put it through your garlic press (or finely chop). 

-Add to the marinade.

-Cut the florets off of 1 head of broccoli.  

-Cut the florets into small pieces. 

-Peel the stems then dice into small chunks (don’t worry if the stems are hollow, you can still use them). 

-Toss the broccoli with the marinade and let sit for at least 2 hours+ in the fridge.

-Before serving, sprinkle with ½ cup lightly toasted walnuts.