Ginger-Miso Dressing

3 T. any type of miso (red is preferred)
1/2 c. canola/sesame oil
1 T. apple cider vinegar
2 T. minced ginger
1/4-1/2 c. water

Blend all ingredients - adding water last until dressing reaches desired creaminess.

Pesto

4 c. fresh basil leaves, stems removed
3/4 c. extra-virgin olive oil
1/2 c. pine nuts ( or walnuts, almonds, or a mix of two or three)
3/4 c. grated parmesan
2-3 large cloves garlic, chopped or pressed
salt to taste

Puree ingredients in a food processor or blender until smooth.

Unlimited uses!

Quinoa Salad with Roasted Kale and Beets

• 3 beets - thinly sliced
  
• 1 bunches kale, tough ribs removed and leaves roughly torn
• 3 cloves garlic, thinly sliced
• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 tablespoons lemon juice from 1 lemon
• 3 ounces fresh goat cheese

1. Adjust oven rack to middle position and preheat oven to 400°F. Spread beets, kale, and garlic on rimmed baking sheet and drizzle with the olive oil. Season with salt and pepper, and toss to combine. Roast until the beets are soft and the kale is tender, 20-30 minutes

2. Meanwhile, cook quinoa. For excellent directions, learn about all things quinoa at this informative blog.

3. 
   When quinoa is cooked and fluffed, add roasted vegetables and toss to combine. Season to taste with salt, pepper, and lemon juice and divide amongst bowls. Crumble goat cheese and serve hot or warm.

adapted from Blake Royer's Serious Eats blog

Bluebular Blueberry Dressing

Delicious on robustly flavored salads, such as Frog Holler Farm Salad Mix, this recipe was created by Tacy Stallen, and here are Tacy's directions:

-1 apple chopped

-1 large handful blueberries

-Apple cider vinegar

-olive oil

-salt

-pepper

-honey

-water (use sparingly to get the dressing to the perfect consistency)

Directions:

Drop the blueberries and the chopped apple into the blender and then add enough olive oil to cover them. Blend until nice and creamy. Then add apple cider vinegar and the remaining ingredients. The measurements are up to you and your taste buds! When I make a dressing I usually take whatever is at hand combine them, taste the outcome and then improve it from there. So, I encourage you to experiment and get some good use out of your blender and blueberry season :)

Some additional ingredients I might add would be:

-Ginger

-nutritional yeast

-a dash of balsamic vinegar

**I made this dressing to top off a baby kale salad with chopped walnuts and goat cheese**

Salad Turnips with Miso

From Gourmet Magazine, September 2009

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
1 bunch Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Stir together miso and 2 tablespoon butter. Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes. Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

BRAISED BABY BOK CHOY

1 cup chicken or veg broth

3 tablespoons unsalted butter

3/4 lb baby bok choy, trimmed

1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered. Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Recipe from the Golden Earthworm Organic Farm web site, a CSA serving over 1500! families in the Long Island area. Lots more delicious recipes on their web site!

Thai Peanut Sauce

This makes any vegetable dish go down easy! Adjust ingredients to taste. Simmer sauce if it needs thickening.

• 1/3 cup peanut butter, softened
• 3 tbsp water
• 2 tbsp soy sauce
• juice from 2 limes (or lemons)
• 1 tbsp fresh minced ginger
• 1/2 tsp brown sugar
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes, or to taste
• salt to taste

• Whisk together all ingredients in a small bowl.

Cole Slaw

The word “cole slaw” comes from the Dutch koolsla, which means cabbage salad. We enjoy this nourishing dish often and in as many different ways as there are cooks at Frog Holler!

The pictured version has finely chopped cabbage, grated carrots and beets, finely chopped summer onions, toasted sesame seeds, and a light dressing of oil, vinegar, honey or sugar, salt and pepper. A mayonnaise dressing has become more familiar in America. Either way, enjoy loads of nutrition and flavor in this classic summer picnic dish. (If using mayonnaise dressing, be sure to keep cole slaw cold until serving.)

Holler Hummus

1 can or 2 c. cooked chickpeas
3/4 t. salt
3 T. olive oil
2 T. Tahini
3 large cloves of garlic (more if you love the stinking rose!)
Juice of one lemon

Combine all in a food processor

Roasted Zucchini

Yes, folks do get impatient with the productive urgency of zucchini. If you're starting to eye backseats of cars to release your zucchini surplus, or if you are surprised by a gift from a zucchini philanthropist in your backseat, try roasting some zucchini slices. It's a tasty way to dispatch a pile of zucchini and at the same time transform this under-appreciated vegetable into a compelling and richly flavored side dish or snack. Guaranteed - the plate will be clean!

To roast zucchini: Slice into medium-width rounds. Toss with a good oil and add salt and pepper to taste. Other herbs may be sprinkled on: dried or chopped fresh basil, oregano, garlic - experiment!

Arrange the slices on cookie trays and roast at 400 degrees for 20-30 minutes. Turn the slices at about the ten minute mark - just mix them up with a spatula, turning as many as you can; you don't have to painstakingly flip each one. Slices are done when soft and nicely browned.

Zucchini Hummus

• 2 zucchini, chopped (peeling is optional)
• 2 tablespoons extra virgin olive oil
• Juice of one lemon
• ¾ cup tahini
• 2 cloves garlic, peeled and crushed
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• Pinch of cayenne
• Salt to taste

Place all of the ingredients in a food processor and blend until smooth. Serve with crudités or use as you would traditional hummus.

Barbecued Tofu

Daven Lee's Finger Lickin' BBQ Tofu
"Eat it with your lover, share it with your friends!"

Freeze, thaw completely, squeeze out excess water & cut into 1/2" x 3" strips: 3 lbs (blocks) firm tofu

Marinade for Tofu
Mix together:
6 Tlbs peanut butter
2/3 cup oil
2 tsp paprika
1/2 tsp black pepper
1 tsp garlic powder
4 tsp salt (or less to your taste)
Whip (mix) until smooth and pour over tofu strips, mix (squeeze) in as evenly as possible. Marinate 1 hour while preparing sauce below. After tofu has marinated, preheat oven to 350 degrees. Lay tofu out in a baking pan or on a cookie sheet which has been smeared with 1/4 cup oil. Bake for 25 min on each side (till their bottoms are brown). Scrape into BBQ sauce and simmer together for 20 more min.
Add frozen corn and rice 1-2 cups each to make a complete meal.

BBQ Sauce
1/3 cup oil, 1 medium onion chopped, 2 cloves garlic minced ~ saute together until onions are transparent
Stir in while simmering:
2 1/2 cups tomato sauce (24 oz can)
1/4 cup water
1 tsp allspice
1 Tlbs crushed red pepper or 3/4 tsp cayenne
1 cup brown sugar (you can use maple syrup or sucanat)
1 Tlbs molasses
1 1/2 tsp dried parsley OR 1 Tlbs fresh parsley
1 1/2 tsp salt
1/2 cup regular yellow sandwich mustard
Bring everything to a boil, reduce heat and simmer for about 1 hour while sauce reduces and thickens.

Awesome Collard Greens

Prep Time: 10 mins

Total Time: 40 mins

Ingredients:

1 lb collard greens (or 1/2 collards, 1/2 kale, or all kale)

• 1 onion, chopped
• 1/2 cup prepared salsa or 1 chopped tomato
• 2 -4 cloves garlic, chopped
• 1 1/2 cups water
• 1/2 cup cider vinegar
• 1 tablespoon salt, to taste
• hot sauce, to taste

1. Wash greens in a colander.
2. Chop into bite-sized pieces.
3. Throw all ingredients into a large pot and cover.
4. Bring to a boil, stirring occasionally, the reduce heat and simmer.
5. Greens are done when they have shrunk down and are cooked through, usually about a half hour, but you can let it simmer much longer.
6. Serve with its liquid.

serves 6-8

from Food.com

CRUSTLESS BROCCOLI AND SCALLION QUICHE

What do you do when the groundhog nibbles on your beautiful broccoli?


Make quiche!

INGREDIENTS:

1 tablespoon extra virgin olive oil 


2 large scallions


2 cups broccoli florets, cut into 1-inch pieces 


4 large eggs 


1 cup milk 


1/3 – ½ cup cheese (I like to use a mix of cheddar and parmesan)

Sea salt to taste 


Freshly ground black pepper to taste 


Dash of oregano

Dash of rosemary 


Dash of smoked paprika

Dash of your favorite hot sauce

1/8 - 1/4 cup of flour 


METHOD

Preheat oven to 350°F.

In a large skillet, heat oil over medium heat. Add
scallions and cook, stirring frequently, until softened, about three minutes.
Add broccoli and cook about five minutes or until just tender. Feel free to
add any other vegetables you have on hand. Now, you can either transfer
the vegetables to an oiled baking pan, or leave the vegetables in your cast-
iron skillet and bake the quiche in the skillet 
In a large bowl, beat together
eggs, milk, cheese, hot sauce, and seasonings. Whisk in flour. Pour egg
mixture evenly over vegetables. Sprinkle with paprika and bake until set,
about 35 minutes. Cool quiche 10 minutes before serving. Voila!

Arugula Salad

This simple but tasty salad relies on fresh young arugula for a zesty nutty foundation flavor. Rinse and chop into large bite-sized pieces. Variations then abound, but for the above version, add apple slices, fresh currants (available in July at farmer's markets - substitute grape halves or another berry), toasted walnuts and freshly made cheese with peppercorns. The Ann Arbor Farmers Market is lucky to have the Zingerman's Creamery stall offering their freshly made herbed cheeses. The cheese with black peppercorns is called "Sharon Hollow".

Mix all ingredients and toss with a balsamic vinaigrette.

A delicious quick salad, but remember, it's best when the arugula is young and fresh!