Corn, Fennel, Chive and Arugula Salad with Feta Cheese and Toasted Walnuts

-Take the kernels off of 2 ears of sweet corn.
-Cut 1 fennel bulb in half the long way and then cut each half the short way into thin half moon shape pieces.  
-Chop up a handful of chives.  
-Cut ½ pint of Sungold cherry tomatoes in half or chop 2 slicing tomatoes into large chunks.
-Wash and spin dry 1 bunch of arugula.
-Put the corn, fennel, tomatoes and chives.
-Toss the salad with 3 TBS olive oil and some salt and pepper.
-Then add 2 TBS red wine or Balsamic vinegar and toss again.  
-Lightly toast ¼ cup raw walnut pieces.
-Mound the arugula in a bowl and then heap the tomatoes etc. on top of it.
-Sprinkle on the nuts and add ¼ cup crumbled Feta Cheese.

Corn Fritters

-In a large mixing bowl whisk together the following:

1.5 cups flour

2 TBS baking powder

1 tsp sea salt

1/4 tsp black pepper

-In separate bowl stir together these ingredients:

2 TBS melted butter

2 eggs

1/2 cup plus 2 TBS milk

1/2 cup finely diced onion

-Add to the flour mixture and stir until just combined.

-Then add the kernels from 4 ears of corn and stir until well blended.

-Coat the bottom of a large cast iron skillet generously with ghee or olive oil.

-Drop 2 TBS of batter into the skillet for each fritter, pressing gently with a spatula to flatten.

-Cook turning once until golden brown about 2 min. per side.

-Transfer to paper towels to drain.

-Eat hot.

 

Little Gem Salad with Scapes and Baked Chevre

For the goat cheese rounds:
Preheat the oven to 400 degrees.

-Coat a small baking pan with 1 TBS extra-virgin olive oil. 

-Place ¾ cup bread crumbs in a flat bowl.

-Place 2 TBS extra-virgin olive oil into another small bowl.

-Cut 6 ounces very cold chevre goat cheese into 4 rounds.

-Dip each round into the oil and coat with the breadcrumbs. 

-Transfer to the baking pan and proceed with the others.

-Bake until the rounds turn golden brown, about 8-10 minutes.

For the scapes: 
-Cut 4 or 5 scapes into 4-inch lengths, discarding the flat, top 2-3 inches of the flower bud (the rest of the bud is edible).

-Sauté in some olive oil or butter over medium heat until lightly browned and soft, about 7-10 minutes.

-Wash and spin dry 2 heads of little gem lettuce.

For the dressing, whisk together the following:
1 TBS Balsamic vinegar
4 TBS olive oil
some salt and pepper

-Drizzle the dressing over the greens and toss to coat.

-Put the salad on individual plates and top with a few scapes and a goat cheese round.

Collards with Red Beans, Cilantro and Feta Cheese, From Local Flavors by Deborah Madison

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-Soak 1½ cup dried red kidney beans for 4 hours or overnight.

-Drain the beans, cover them with plenty of cold water and bring to a boil.

-Remove any scum that rises to the surface, than add the following:

2 bay leaves

½ tsp thyme leave

3 chopped fresh garlic cloves

A big pinch of sea salt

-Lower the heat and simmer until tender, about 1½ hour.

-Chop up 1 bunch kale or collards into 1 or 2 inch pieces and rinse well.

-Bring a few quarts of water to boil and add some salt and the kale.

-Simmer until tender, about 3-5 minutes then drain.

-Heat 2 TBS butter in a wide skillet.

-Add the kale or collards and the beans with enough of the cooking liquid so that there’s plenty of sauce.

-Add 1 bunch chopped cilantro (keep a little of the chopped cilantro for garnish).

-Simmer together for at least 10 minutes, than serve garnished with crumbled feta cheese and the remaining cilantro.

Collard Greens with Bacon

-Wash 1 bunch of collards.

-Working in batches, stack greens; cut crosswise into 2-inch-thick strips. Gather strips; cut crosswise into 2-inch pieces.

-Transfer to a large bowl of cold water; swish to remove grit.

-Transfer greens to a colander using a slotted spoon; let drain. Repeat until greens are free of grit.

-Heat 2 tsp extra virgin olive oil in a very large skillet over medium-high heat.

-Cut 1 leek in half the long way, then clean between the layers.

-Chop the leek into thin, half-moon sized pieces.

-Cut 4 strips of thick cut bacon into ¼ inch strips.

-Add leek and bacon; cook until onions are translucent, about 4 minutes.

-Add greens; cook, stirring, until greens begin to wilt and are reduced in volume.

-Raise heat to high; add 2 TBS cider vinegar.

-Cook, scraping up brown bits from bottom of skillet, until vinegar has evaporated, about 1 minute.

-Add 1 cup chicken or vegetable stock; reduce heat.

-Simmer, covered, until greens are just tender, 12 to 14 minutes, taste for salt.

Coconut Milk Soup with Snow Peas and Chives

If you wish to make the soup more substantial, some chicken or cubed tofu makes a nice addition.
-In a soup pot, combine two 14 oz cans of coconut milk, 2 cups water OR chicken stock OR vegetable broth, 2 TBS freshly grated ginger, 2 cloves minced garlic, 1-2 tsp. curry paste (depending on how hot you like it), and several 2 inch strips of lime rind.
-Bring to a boil and simmer covered for 10 minutes.
-Chop up 1 bunch of carrots.
-Add to the soup and cook for 5-7 minutes.
-Stem ½ pound of snow or snap peas, then chop each pea into 2 or 3 pieces.
-Chop up ½ bunch of chives.
-Add the peas and chives to the soup.  
-Cook for another 3-5 minutes or until vegetables are just tender.  
-Finish the soup with the juice of 1-2 limes, 2 cloves of garlic put through a press and 2 TBS fish or soy sauce.

Coconut Milk Soup

-In a soup pot, combine the following:

Two 14 oz cans of coconut milk

2 cups water OR chicken stock OR vegetable broth

1-2 tsp. curry paste (depending on how hot you like it)

Several 2 inch strips of lime rind.

-Chop up 4 cloves of garlic and grate 2 TBS fresh ginger.Add to pot

-Bring to a boil and simmer covered for 10 minutes.

-Chop up 1 bunch of carrots and 1-2 turnips or fennel (if you have some).

-Chop up a large handful of snow peas.

-Add to the pot and cook for 5-7 minutes or until vegetables are just tender. 

-Finish the soup with the following:

Juice of 2 limes

2 TBS fish or soy sauce

Some finely chopped green onions

Some chopped herbs (mint, dill and/or cilantro).

Cobb Salad

This salad is yummy with any kind of lettuce but made with Little Gem, it could be mistaken for perfection.

-Poach 2 large boneless chicken breasts by adding them to a saucepan and covering them with cold water by an inch or so.

-Cook on low heat, you want the temperature of the water to be about 160-170 degrees (below boiling).

-When the chicken reaches a temp of 150 (about 40 minutes), remove from the pan.

-Cool the chicken completely and then dice into cubes.

-Hard boil 2 eggs and then chop into tiny cubes.

-Preheat oven to 375 degrees.

-Place 6-8 slices thick cut bacon a shallow baking pan and bake for 10-12 minutes until just crisp.

-Cut into ¼ inch pieces at set aside.

-Slice into thin strips and then wash and dry:

  2 heads of little gem lettuce

-Slice up 1 avocado.

-Chop up 1 large tomato.

-Chop up a few TBS of chives or green onions

For the dressing, combine the following:

½ cup red wine vinegar

1 TBS Dijon mustard

1 TBS fresh lemon juice

1 clove minced garlic

½ cup olive oil

A pinch of sea salt and pepper

-Shake well then add ½ cup crumbled fancy blue cheese (such as the one from Rouge Creamery or something local).

To assemble the salad:

Put the greens in large salad bowl. Top with the diced chicken and bacon and then toss with some of the dressing.

-Top with the avocado, tomato, chives or green onions and hard-boiled eggs.

-Drizzle with a little more salad dressing and serve.

 

Cilantro Salsa

This is nice over grilled meat or vegetables, eggs, rice, on sandwiches, etc. etc. It's so ridiculously good our friend Kevin calls it "farm crack."

-Put 1 garlic scape in the work bowl of a food processor and process until well chopped.

-Leaving the rubber band on, thoroughly wash and shake dry 1 bunch cilantro.  

-Chop the whole bunch of cilantro into half-inch sections stems and all, right until you get to the end held together by the rubber band.

-Add to the food processor along with the following:

2 TBS chopped chives (optional)

The zest and juice of 1 lime

1 TBS olive oil

½ tsp sea salt

2 TBS cold water

-Process until well blended.

-Best served fresh, the vivid green color starts to fade after a few hours.

 

Cilantro Dill Chutney

-Take the skins off 2 large cloves of garlic then add them to the bowl of a blender along with 2 seeded jalapenos and process.

-Zest 1 lime then juice it.

-Add to the blender along with 3 TBS walnut or olive oil, ½ tsp salt and ¼ cup cold water.

-Wash and shake dry half a bunch of dill and 1 half a bunch of cilantro. 

-Leaving the rubber band on the herbs, chop them up stems and all until you get to the very end of the bunch. 

-Add the herbs to the blender in handfuls, processing in between until all are incorporated.

-Blend well and serve fresh.

 

 

Cilantro Chutney

-Take the skins off 1 clove of garlic then add them to the bowl of a blender along with 2 seeded jalapenos and process.

-Zest 1 lime then juice it.

-Add to the blender along with 3 TBS walnut or olive oil, ½ tsp salt and ¼ cup cold water.

-Wash and shake dry 1 bunch of cilantro.

-Leaving the rubber band on the herbs, chop them up stems and all until you get to the very end of the bunch.

-Add the herbs to the blender in handfuls, processing in between until all are incorporated.

-Blend well and serve fresh.

Cilantro Basil Sauce

This sauce is also good over spicy noodles, roasted potatoes or on tacos.
-Unpeel 2 whole cloves of garlic then grind in a blender.  
-Take the seeds out of 1-2 jalapenos, then roughly chop them and blend them with the garlic.
-Zest 1 lime then add the zest and the juice to the blender too, along with ¼ cup cold water, 2 TBS olive oil and ½ tsp salt.
-Leaving the rubber band on, wash and shake dry 1 bunch of cilantro.  
-Roughly chop the cilantro stems and all and add to the blender in handfuls, fully processing in between handfuls.  
-Wash and shake dry 3-4 large handfuls of basil, then add them slowly to the blender stems and all.  Process the sauce until smooth.

Chopped Vegetable Salad with Feta and Olives

-In a large pot of boiling salted water cook 1 cup wheat, spelt, or rye berries for 1 hour, or until they are tender, and then drain them.

-In a large bowl stir together the wheat berries with the following:

½ cup crumbled feta cheese

½ cup cucumber slices

3 TBS olive oil

½ cup chopped tomatoes or Sungold cherry tomatoes

3 TBS finely chopped parsley or basil

2 TBS fresh lemon juice

1 TBS red-wine vinegar

10 chopped and pitted Kalamata olives

1 tsp ground cumin

3 cloves of minced garlic

Some red pepper flakes

Salt to taste

-Mix well and serve.

Chopped Salad with Genoa Salami and Artichoke Hearts

-Slice 1-2 lettuces into thin strips, then wash and dry it.

-Put the lettuce in a large bowl or on a large plate.

-Dice and add the following;

2-3 ounces of Genoa salami

1 small jar of marinated artichoke hearts (drained)

¼ cup pitted Kalamata olives

-A can of rinsed garbanzo beans

½ cup crumbled feta cheese.

-Toss the salad with the following:

3 TBS olive oil

1 tsp of dried oregano

2 TBS freshly chopped chives or green onions

A pinch of sea salt

-Sprinkle with 3 TBS Balsamic vinegar and serve.

 

Choka (Smokey Tomato Sauce)

From Ottolenghi the Cookbook. Choka is a Trinidadian recipe, red, spicy and full of character.

-Place a large, heavy-based frying pan over high heat and allow it to heat up well.

-Put 1 pound of whole tomatoes in it and cook for about 15 minutes, turning them occasionally.

-The burnt skin will give the sauce its smoky flavor (beware, it will take a bit of scrubbing to clean the pan once you are done).

-Place the hot tomatoes in a bowl and crush them roughly with a wooden spoon.

-Pick out most of the skin.

-In a saucepan, heat up 3 TBS olive oil or ghee until it is very hot.

-Finely dice 2-3 sweet peppers.

-Remove the pan from the heat and add the peppers.

-Return to heat and cook for 3 minutes on medium.

-Add the peppers to the crushed tomatoes along with the following…

-2 cloves of garlic put through a garlic press.

-1 TBS paprika (make sure it’s fresh).

-A pinch of dried chili flakes and sea salt and fresh black pepper to taste.

-Serve warm or at room temp.

 

 

Chocolate Dipped Strawberries

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-Line a baking sheet with wax paper.

-In a microwave-safe glass bowl, microwave 4 ounces semi-sweet chocolate, stopping and stirring every 30 seconds, until melted and smooth.

-Holding a strawberry by the stem end, dip it in the melted chocolate, letting the excess drip off, then transfer to the prepared baking sheet. As you set the strawberry down, slide it ½ inch to the side to prevent the formation of a chocolate “foot.”

-Repeat with the remaining berries, you need about 20 strawberries in all.

-Refrigerate the strawberries on the baking sheet until the chocolate is firm, at least 30 minutes.

 

Chocolate Black Bean Tostadas with Guacamole Taquero

From Heidi Swanson’s Super Natural Cooking.

-Pick over 1 pound black or turtle beans.

-Soak overnight in enough water to cover the beans by 2 inches.

-Drain and rinse the beans.

-Chop up 1 large onion.

-In a large heavy pot heat 2 TBS extra virgin olive oil or butter.

-Add the onions and sauté for 10 minutes.

-Chop up 5 cloves of garlic and add to the onions, let cook for another minute.

-Stir in the following…

2 TBS pure chile powder

1 TBS ground cumin

2 tsp ground cinnamon

1 tsp ground allspice

-Cook stirring until toasty and fragrant, about 2 minutes.

-Add the drained beans, 4½ cups water or stock, and 12 ounces dark beer (such as stout).

-Bring the pot to a boil, then reduce the heat and cook at a low simmer for about 1 hour.

-When the beans are cook through, remove from the heat.

-Chop, then add 8 ounces of dark chocolate (preferably chile-infused) and 1 tsp sea salt.

-If beans taste a little flat, add more salt.

-Fry some corn tortillas (about 12 in all), until crispy.

-Top each tortilla with some beans and any or all of the following…

-Some Sungold cherry tomatoes cut in half

Some chopped cilantro

A sprinkle of queso fresco or feta cheese

-Drizzle over top with Guacamole Taquero or Fresh Tomatillo Salsa and serve with slices of fresh lime. 

 

Guacamole Taquero:

-Husk rinse and chop ½ pound tomatillos.

-Put in a blender along with the following:

½ cup cilantro leaves

1 TBS fresh lime juice

2 cloves of chopped garlic

2 jalapeno chilies

1 ripe avocado (pitted and peeled)

½ a small red onion chopped

1 tsp sea salt

-Puree until smooth.

-Use over tacos, taco salad, in burritos or over Chocolate Black Bean Tostadas.