Recipes
Shallot Vinaigrette
This is a tasty vinaigrette for a spring salad.
5 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1 tablespoon red wine vinegar
2 teaspoons fresh lemon juice
1/2 teaspoon agave syrup
1/2 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl. Whisk vigorously until emulsified. Toss the vinaigrette with the lettuce and serve.
Honey Mustard Parsnips
This is a great recipe and quite easy to make. I would even add some turnips in to cook with the parsnips.
2 1/2 pounds parsnips, cut into 1-inch chunks (about 8 cups)
2 tablespoons sherry vinegar
4 teaspoons honey
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
3 tablespoons whole-grain mustard
Heat the oven to 450°F and arrange a rack in the upper third. Place the parsnips on a large baking sheet and toss with the vinegar, honey, and olive oil. Season with salt and pepper.
Roast until fork tender, about 30 minutes. Remove from the oven, toss with the mustard, and serve.
Parsnip and Caramelised Onion Tart
This would be especially lovely with this weeks' shallots.
For Filling:
1 1/4 cups milk
1/4 cup cheese
1 3/4 table spoons butter
3 onions sliced
1 lb parsnips, peeled and quartered lengthways
3 eggs
For Pastry:
1 3/4 cups flour
5 table spoons butter chilled
Preheat the oven to 375°F. To make the pastry, sift the flour and a pinch of salt into a large bowl. Rub in the butter to form fine breadcrumbs. Add 1-2 tbsp cold water to mix to a soft dough. Roll out on a floured surface and use to line a 9in pie tin. Cover and chill for 15 minutes. Line the pastry with parchment paper, fill with baking beans and bake for 15 minutes. Remove the paper and beans and set aside. Turn the oven down to 350°F.
Meanwhile, heat the butter in a non-stick frying pan and add the onions and some seasoning. Cook over a gentle heat for 10 minutes, until golden and caramelised. Meanwhile, cut any woody centres out of the parsnips and discard. Cook the parsnips in boiling water for 5-7 minutes, until tender. Drain well and tip into a bowl. Mash until smooth.
Beat the eggs and milk together and stir in half the cheese, season and stir in the onions and parsnips. Pour the mixture into the tin and scatter the remaining cheese over the top. Bake for 25-30 minutes, until just set in the middle. Remove from the tin and serve warm with a crisp green salad.
Curried Turnips
Turnips work especially well in a curry because of their natural spicy bite.
2 Tbs. butter
1 medium-sized onion, thinly sliced
3/4 tsp. turmeric
1 Tbs. minced fresh ginger
1/4 tsp. ground coriander
1/8 tsp. cayenne
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garam masala
1/2 cup plain yogurt
2 lbs. turnips, peeled and cut into 1-inch cubes
In a large skillet, heat butter over medium heat. When hot, sauté onion until golden, 5 to 8 minutes. Stir in turmeric, ginger, coriander, cayenne, salt, pepper and garam masala, and cook, stirring, for 1 minute. Add yogurt and cook 1 minute more.
Stir in turnips, turning to coat evenly with yogurt mixture. Cover skillet, reduce heat to medium-low, and cook turnips until tender, about 30 minutes. Add 1 tablespoon water, if necessary, to keep them moist.
Roasted Potatoes and Shallots
Salt and pepper is all you really need with this dish, but a spoonful of gravy on top is certainly welcome as well.
1 pound shallots, peeled and halved lengthwise
3 tablespoons extra-virgin olive oil, divided
1 1/2 pounds potatoes, peeled and quartered
Preheat oven to 400°F with rack in lowest position.
Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
Roast, stirring occasionally, until shallots are golden, about 30 minutes.
Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.
Grilled Bok Choy
I love cooking veggies on the grill. Although I usually sacrifice some falling through the cracks it's so nice to throw almost your entire dinner to cook on the grill.
1 pound bok choy
1/4 cup sweet chili sauce
1 Tbsp rice vinegar
1 tsp brown sugar
1 tsp sesame oil
1 tsp soy sauce
Preheat a grill to medium. Halve 1 pound bok choy lengthwise; microwave, covered, 3 to 5 minutes. Whisk 1/4 cup sweet chili sauce with 1 tablespoon rice vinegar and 1 teaspoon each brown sugar, sesame oil and soy sauce. Toss with the bok choy. Grill until charred, 1 to 2 minutes per side, brushing with any extra sauce.
Pasta with Red Chard and Garlic Chips
An 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 mustards, kale or chard!
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, kale, or mustard greens, 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.
Coconut Butternut Squash Soup
This is a recipe adapted from many of the recipes on the blog. Our sales guy, Tim, suggested adding the coconut milk to this puree and it is SO good. Feel free to experiment with other veggies and different spices too - cajun spice, more onions, turnips, or even potatoes.
1 tbsp olive or coconut oil
1 onion, chopped
1 clove garlic, chopped
1-2 carrots, chopped
1 bag squash puree
1 tbsp curry powder
3 - 4 cups veggie or chicken broth (start with 3 cups and add more if you want a thinner soup)
1 tbsp lime juice
1 can coconut milk
Heat oil in a large saucepan . Add onions and carrots and cook to soften, about 5 minutes. Add garlic and cook for another minute. Add in the squash puree, curry powder, and broth. Simmer until warmed through and thickened about 15-20 minutes. With an immersion blender, blender, or food processor, blend the soup to smooth it all out. Add in lime juice and coconut milk and cook until warmed.
Grilled Tofu and Sauteed Greens
Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade.
1 (14-ounce) block firm tofu, drained
1/4 cup low-sodium soy sauce
1 teaspoon Asian sesame oil
1 1/2 teaspoons packed dark brown sugar
1 1/2 teaspoons finely grated peeled fresh ginger
1 small garlic clove, minced
1/4 teaspoon Tabasco or dried hot red pepper flakes
1 tablespoon plus 1 teaspoon vegetable oil
1 bunch pac choi, kale, or mustard greens
1 frozen spinach, thawed
Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then sauté greens, tossing with tongs, until beginning to wilt. Add reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute. Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
Serve greens with tofu slices.
Baked Tofu in a Sweet Ginger Marinade
This marinade is adapted from a Korean marinade with some local ingredients added in. This is a really yummy way to eat tofu with rice, sauteed vegetables or even as a cold snack out of the fridge.
1 lb firm tofu, sliced in eight even slabs
Marinade:
2 - 3 T apple cider vinegar or rice vinegar
2 - 3 T Tamari soy sauce
1/2 T fresh, grated ginger
1 tsp sesame oil
2 T honey (or more if you like a sweet flavor)
pinch cayenne
1/2 tsp sesame seeds
1 clove of garlic, minced
fresh ground black pepper
chopped scallions
Marinating and Baking the Tofu:
Make the marinade by shaking in a lidded jar. Arrange the tofu slices in an oiled flat baking pan. Cover with the marinade - add more vinegar and soy sauce needed. Cover and marinate 4 - 8 hours in the fridge. Turn over once if possible.
Preheat the oven to 350 degrees. Bake 30 minutes in the marinade, uncovered. Turn over halfway through the baking. Broil for a few minutes if the tofu isn't golden on both sides.
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Pac choi is a chinese leaf vegetable, related to the western cabbage. It can be eaten raw or cooked and has been cultivated in China for over 6,000 years! To prepare remove the bottom end of the bok choy plant and carefully rinse each leaf under cold water. Chop up the leaves and stems separetely, since the stems will take longer to cook. While bok choy can also be steamed or boiled, the most flavorful way to cook this vegetable is by stir-frying. Place unwashed heads of bok choy in a loosely closed plastic bag and refrigerate. Bok choy is more perishable than other forms of cabbages, so be sure to use it ASAP
The summer share is filled with the best bounty that Vermont offers in the summer time. We'll start off in June with early greenhouse crops such as zucchini, herbs, radishes, Asian greens, and lots of other early season favorites.
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