Recipes
Warm Fingerling Potato Salad
Already looking for a good alternative to roasting roots? Tossing boiled roots with flavorful herbs and oil while they're still hot is the next-best thing. The warm vegetables soak in the flavors of the herbs beautifully, and the salad only gets better after a few days in the fridge.
2 pounds fingerling potatoes
1/2 cup extra-virgin olive oil
1 garlic clove, smashed
1/4 teaspoon red pepper flakes
1 tablespoon salt-packed capers, rinsed and coarsely chopped
1 lemon, zested and juiced
1/2 medium red onion, coarsely chopped (1/2 cup)
1 celery stalk, thinly sliced crosswise on bias
2 tablespoons chopped parsley
Salt to taste
Place potatoes in a medium-sized saucepan covered 2 inches by salted water. Bring to a boil and cook until tender, about 10 minutes. Meanwhile in a small saucepan, combine olive oil, garlic, red pepper flakes, capers, lemon, and red onion. Bring to a simmer and remove from the heat. Drain the potatoes, halve lengthwise, and toss with warm dressing, celery, and parsley. Salt to taste and serve warm.
Creamy Braising Greens
This is a great recipe for your greens. If you like creamed spinach you'll love this recipe!
2 T butter
1/4 cup of finely chopped alisa craig onions
2 cloves garlic, minced
2 T flour
3/4 cup (or more) of cream or half n half, room temp or even warmed up (helps prevent lumpiness)
a generous pinch of freshly grated nutmeg
a generous pinch of freshly ground black pepper
a generous pinch of salt
Bag of Pete's Braising Mix, roughly chopped
Over medium heat, melt the butter and saute the onions and garlic until just soft and fragrant.
Lower the heat! With a whisk, add the flour and cook/stir for 2 minutes. All the while whisking, add the cream, getting out all the lumps before they can cook hard, and continue to whisk and cook over low heat until the cream gets thick, about 2 to 3 minutes. Stir in the seasonings to taste and then stir in the greens; let wilt for a few minutes. Serves 2 or 3 grown ups.
Caramelized Onion, Greens, and Chevre Pizza
Here's a basic pizza recipe that is easy and tastes amazing!
1 onion, sliced
several cloves of garlic
1 shallot if you have it, minced
around 10-12 leaves of braising greens chopped into ribbons
1/2 log Chevre (4 oz)
oregano
crushed red pepper
Preheat the oven to 425F. Stretch your pizza dough with well floured hands and place on baking sheet, let rest.
Heat a skillet, and add olive oil to coat. Add the onion and cover and simmer first on medium for around 5 minutes. Add your shallots (if using) and garlic and saute a bit more til these soften but don't brown, and then remove to a plate.
In same skillet, toss in a bit more oil, some water, and the chopped greens and saute the greens till it softens. Steam will help achieve this and might take 5 mins. Then turn off.
Build pizza. Start with a smear of olive oil on the crust. Crumble the chevre between fingers and spread over crust. Then the greens. Next give your pizza a good sprinkling of oregano, crushed red pepper, and a bit of salt.
Bake for 10-15 mins until bottom is nicely baked and top comes together. Remove to a rack, slice and enjoy.
Potato and Chive Soup
If you like spice, this soup would be amazing with hot peppers thrown in! Celeriac would also be a great addition; add peeled and chopped cubes to boil with the potatoes.
1 onion, chopped
1 tbsp olive oil
5 cups chicken or veggie broth
2 1/2 pounds potatoes, peeled, sliced (about 7 cups)
3 large garlic cloves, peeled
2/3 cup half and half
1/2 cup minced fresh chives
Sour cream
Preheat a large pot over medium-high heat. Add oil and saute the onions until soft. Add broth, potatoes and garlic cloves into pot. Bring to a boil. Reduce heat to medium; cover and simmer until potatoes are very tender, about 25 minutes.
Working in batches, puree soup in blender until smooth. Return to same pot. Add half and half and bring to simmer. Thin with more broth if soup is too thick. Season to taste with salt and pepper. Stir in chives. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently.)
Ladle soup into bowls. Top with dollop of sour cream and serve.
Spring Celebration Soup
This soup is a true herald of spring filled with lots of healthy greens and spring veggies. This gem of a recipe comes from a recipe book I recently received called 'Simply in Season.'
2 cloves garlic, minced
1 tbsp olive oil
1/3 cup chives or shallots, shopped
1 cup carrots
1 cup asparagus (optional)
2 cups chicken or veggie broth
2-3 tbsp lemon juice
1/8 tsp salt
1/2 cup braising greens
2-4 tbsp fresh parsley, or 2-3 tsp dried parsley
In soup pot saute garlic in oil until golden, 1 minute. Add onions and carrots and saute for 5-7 minutes.
Add asparagus, broth, lemon juice, salt, and cool gently until asparagus is just barely tender.
Stir in greens and parsley until heated through, 1-2 minutes. Garnish with chopped fresh basil and grated Swiss or Parmesan cheese. Serve immediately.
Triple Onion Deviled Eggs
The April 2014 issue of Cooking Light magazine ran a deviled egg special. I thought the triple onion eggs sounded especially good especially with this weeks' shallots and chives!
12 eggs
1/4 cup finely chopped shallots or chives
1/4 cup mayo
1/4 cup plain Greek yogurt
1 tsp Dijon mustard
1/2 tsp black pepper
1/4 tsp salt
5 pickled onions, finely chopped
Hard boil eggs. According to Cooking Light a good method is to steam eggs in a vegetable steamer for 16 minutes, cool slightly then peel. Cut in half and scoop out the yolks.
Combine all ingredients with the yolks and divide among the whites. Top evenly with 1 ounce French-fried onions or chives.
Penne Alla Vodka
Here's a tasty and easy way to use your tomato puree.
3 tbsp extra-virgin olive oil
1 large onion, chopped
6 garlic cloves, chopped
Salt and black pepper
1/2 tsp crushed red pepper, or more as desired
1 jar tomato puree
1 pound penne or other tubular cut pasta
1/4 cup vodka
1/2 cup heavy cream
1 tbsp butter
1 cup grated parmesan cheese, plus more for garnish
Bring a large pot of water to a boil. Meanwhile, put the olive oil in a large saucepan over medium-high heat. When it's hot, add the onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is soft, about 10 minutes. Add the crushed red pepper and tomatoes, adjust the heat so the mixture simmers steadily, and cook, stirring occasionally, for 10 minutes.
When the water comes to a boil, salt it generously and add the pasta. Add the vodka to the tomato mixture, and continue cooking until thick and saucy, another 10 to 15 minutes. Stir the cream and butter into the tomato sauce, and turn off the heat.
When the pasta is al dente scoop about a cup of it's cooking liquid out of the pot, and then drain the pasta. Toss the pasta with the sauce, adding the reserved cooking liquid as needed to thin out the sauce. Add the parmesan, toss again, and serve hot garnished with more parmesan.
Goat Cheese and Egg Pizza
One pizza dough
4 cups mesclun
3 Roma tomatoes, roughly chopped
2 cloves garlic, sliced thin
1 sun-dried tomato, chopped
olive oil, parmesan cheese, basil, oregano
3 oz. goat cheese, crumbled
4 eggs
Chives
Prepare your dough. Top the unbaked crust with the spinach, tomatoes, garlic, and sun-dried tomato. Drizzle with olive oil, sprinkle with parmesan, basil, and oregano. Carefully transfer to the pizza stone and bake for 10 minutes, just to get the crust started.
Now, top with the goat cheese and bake for an additional 20 minutes.
Break the four eggs on top of the pizza. Cook for another five minutes or so, or until the egg whites are set. Sprinkle with chives and enjoy!
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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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