Spinach Salad with Warm Bacon Vinaigrette
One of my favorite salads of the year, this one suits the season
perfectly. When you have bacon leftover from a big Sunday breakfast,
just crumble it into this salad for lunch! Toss in your sweet salad
turnips for a little extra crunch.
4 ounces baby spinach
2 large white mushrooms, thinly sliced
1/4 small or medium red onion, very thinly sliced
1 large egg, hard-boiled, chilled, peeled and thinly sliced
4 pieces thick-sliced bacon (about 4 ounces), finely diced
2 tablespoons red wine vinegar
1/2 teaspoon honey or sugar
1/2 teaspoon smooth Dijon mustard
Coarse salt and freshly ground black pepper to taste
Place spinach in a large, wide salad serving bowl. Scatter with
mushrooms, red onion (see above for a different, mellower way to add the
onions) and coins of hard-boiled egg. In a large skillet, fry bacon
bits over medium-high heat until they’re brown and crisp and have
rendered their fat. Use a slotted spoon to scoop them out of the skillet
and spread them on a piece of paper towel briefly before sprinkling
them over the salad. Pour out all but two tablespoons of hot bacon fat
from the skillet. Reheat over medium and quickly whisk in the red wine
vinegar, honey and Dijon. Pour over entire salad and season salt and
pepper. Toss gently and serve hot.
Pasta with Red Chard and Garlic ChipsAn easy
option for a lazy night in the kitchen. Good and garlicky. Subsitute
any cooking greens for the chard (spinach, kale, pac choi, whatever you
have left in the fridge). Great use for this week's spinach, chard,
radicchio mix too!
1/4 cup extra-virgin olive oil
6 cloves garlic, cloves peeled and thinly sliced lengthwise though I am sure crosswise would work as well
1/2 medium onion, finely chopped
1/4 cup dried currants (optional)
1 bunch red chard and/or spinach, stems and center ribs finely chopped and leaves coarsely chopped separately
1/4 cup water
1/2 pound spaghetti
1/4 cup Kalamata olives, cut into slivers
3 ounces feta, crumbled (1 1/2 cups)
Heat oil in a 12-inch heavy skillet over medium heat until it
shimmers, then cook garlic, stirring, until golden, about 3 minutes.
Transfer garlic with a slotted spoon to paper towels to drain. Cook
onion in oil remaining in skillet over medium heat, stirring
occasionally, until softened, 3 to 5 minutes.
Stir chard stems into onion mixture with water and 3/4 teaspoon each
of salt and pepper. Cook, covered, over medium-high heat until almost
tender, about 5 minutes. Stir in chard leaves and cook, covered, until
stems and leaves are tender, about 5 minutes.
Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2
tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup
pasta-cooking water and drain spaghetti.
Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding
more cooking water if necessary. Season with salt and pepper. Serve
sprinkled with feta and garlic chips.
Fresh Ricotta and Red Onion Marmalade Pizza
Needs no explanation. Such a good use for this week's red onions.
2 tablespoons olive oil, divided
2 cups thinly sliced red onions
1 1/2 teaspoons golden brown sugar
2 tablespoons balsamic vinegar
Pinch of dried crushed red pepper
1 cup fresh ricotta cheese
6 to 8 thin slices prosciutto (speck works as well)
Pizza dough for one pizza
Handful of spinach (optional)
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
Add onions and sugar. Cook until dark brown and tender, stirring
frequently, about 16 minutes. Mix in vinegar and crushed pepper. Cook
until mixture is thick, about 1 to 2 minutes more. Season marmalade
generously to taste with salt and pepper.
Meanwhile, preheat oven to 500°F. Roll pizza dough out onto the back
of a baking sheet, sprinkled with cornmeal. Brush with remaining 1
tablespoon of oil; sprinkle with salt. Spread onion marmalade over the
crust, dollop ricotta all over the onion layer and top with slices of
prosciutto. Bake until caramelized and crusty, about 10 to 12 minutes.
Scatter spinach over the top right before the pizza is done, while it's
still in the oven, so the leaves just barely have time to warm and wilt.
Easy Greenfield Highland Beef Short Ribs
These
2 recipes were provided by Janet & Ray, producers of this special
beef. Both recipes are sure to deliver great results.
1.5-2.5 lbs short ribs
1 small leek, chopped white part only
1 small onion, chopped
2 c. chopped celery
1 large carrot, diced
2 Tbsp. olive oil
2 cloves garlic, minced
2 cups red wine or broth
1 Tbsp tomato paste
Kosher salt
Fresh ground pepper
Preheat oven to 400 degrees. Place the short ribs on a sheet pan,
sprinkle with salt and pepper, roast for 15 minutes. Reduce oven
temperature to 300 degrees. Heat oil in Dutch over, sauté fennel, leek,
onion, celery and carrots and cook over medium heat 20 minutes, stirring
occasionally. Add garlic, cook additional two minutes. Add tomato
paste, wine or broth, salt, pepper and brown sugar and bring to boil.
Place the ribs on top of the vegetables, cover the pot, put in oven and
bake for two-three hours or until ribs are very tender, or place all in
crock pot, cook 6 hours low or 3 hours high.
Even Easier Greenfield Highland Beef Short Ribs
1.5-2.5 lbs short ribs
4-5 cloves garlic
2 cups wine, broth or combination
Brown
short ribs in heavy skillet on medium high heat, five minutes each
side. Place in crock pot with 4-5 cloves garlic peeled and sliced, wine
and or broth, salt and pepper. Cook in crock pot 6 hours low or 3 hours
high or in Dutch oven at 300 degrees for two-three hours or until ribs
are very tender.
Mustard-Roasted PotatoesYou should really keep
this on hand for any roots, anytime. Keep it in a jar like salad
dressing, ready for the roasting pan of CSA veggies. Try it with
turnips, carrots, whatever you want. If you like it, you'll like it
with anything.
Nonstick vegetable oil spray
1/2 cup whole grain Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon finely grated lemon peel
1 teaspoon coarse kosher salt
3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges
Position 1 rack in top third of oven and 1 rack in bottom third of
oven and preheat to 425°F. Spray 2 large rimmed baking sheets with
nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic,
oregano, lemon peel, and salt in large bowl to blend. Add potatoes;
sprinkle generously with freshly ground black pepper and toss to coat.
Divide potatoes between prepared baking sheets, leaving any excess
mustard mixture behind in bowl. Spread potatoes in single layer. Roast
potatoes 20 minutes. Reverse baking sheets and roast until potatoes are
crusty outside and tender inside, turning occasionally, about 25 minutes
longer.
Transfer potatoes to serving bowl.
Roasted Turnips with Parmesan
Although your salad turnips are really great raw, a little parmesan and roasting time never did anything any harm…
2 pounds salad turnips, quartered
1/8 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Preheat oven to 475 degrees. On a rimmed baking sheet, combine
turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss
well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange
turnips in a single layer and roast until golden on both sides, 25 to
30 minutes, flipping halfway through.
Sauteed Chard with Toasted Breadcrumbs
This is another recipe to keep on hand, for any cooking greens. Breadcrumbs add a great crunch to a bowl of hot buttery greens.
1 1/2 tablespoons butter
1/4 cup fresh breadcrumbs
Coarse salt and ground pepper
1 bunch chard
In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat.
Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper.
Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan
with a paper towel. Slice chard crosswise 3/4 inch thick, keeping stems
separate from greens.
In pan, melt 1 tablespoon butter over medium-high. Cook stems,
stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over
medium-low until wilted, 5 minutes. Uncover; cook, stirring, over
medium-high until pan is dry, 6 to 8 minutes. Season with salt and
pepper; add a pinch of sugar, if desired. Top with breadcrumbs.
Wanting
to understand more about the sustainability of Alaskan salmon I did a
little research on the Alaskan fishery, and it's a cool story, the
fishery is really well managed, a sustainability success story. The
state is divided up into 12 or so distinct geographic fisheries. Each
of these has rivers that run to the sea, up which salmon must run to
spawn. In order to maintain healthy stocks of salmon, a critical number
of fish must be able to escape being caught ("escapement") and migrate
upriver. Biologists monitor escapement and fisheries are opened and
closed daily to ensure adequate escapement numbers. Adequate numbers of
fish going upstream should mean adequate numbers of eventual
offspring. Alaska also has a highly regulated state run permit system
and only permitted fisherman are alowed to fish within the Alaskan
waters. This overall control in the fishery has had excellent success
in maintaining yields and the health of the fish and ecosystem. The
fish you will receive this week is sockeye salmon a high quality type of
salmon known for firm red flesh, high fat content, good flavor.
This week you will receive either grass fed 
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