Friday, July 29, 2011
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.
Thursday, July 28, 2011
- 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
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
Meanwhile, cook quinoa. For excellent directions, learn about all things quinoa at this informative blog.
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.
Thursday, July 21, 2011
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:
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.
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!
- 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.
Friday, July 15, 2011
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.)
Thursday, July 14, 2011
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.
Tuesday, July 12, 2011
- 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.
Thursday, July 7, 2011
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
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.
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.
Prep Time: 10 mins
Total Time: 40 mins
1 lb collard greens (or 1/2 collards, 1/2 kale, or all kale)
- Wash greens in a colander.
- Chop into bite-sized pieces.
- Throw all ingredients into a large pot and cover.
- Bring to a boil, stirring occasionally, the reduce heat and simmer.
- 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.
- Serve with its liquid.
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
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!
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!