Sweet Zuc' Biscuits

Why not share the generous zucchini harvest with your dog? Make these healthy biscuits for your canine pal - or maybe he/she will share!

1 T. coconut or olive oil, plus more for baking sheet
2 c. oats
2 large eggs
1 T. honey
1/4 t. ground cinnamon
2 c. shredded zucchini

Preheat oven to 400 degrees. Lightly grease baking sheet.

Pulse oats in food processor for one minute - slightly grainy powder

Mix together eggs, oil, honey, and cinnamon in a medium-sized bowl. Stir in zucchini and then the oats.

Drop tablespoonfuls, spaced 1 inch apart, onto baking sheet and press to slightly flatten. Bake 25 minutes, until lightly browned.

Store in fridge in airtight container for up to a week, or in freezer for up to a month.

Arf!

This recipe is by Rick Woodford, from his book: Chow: Simple Ways to Share the Food You Love with the Dogs You Love.

Versatile Massaged Kale

Prep Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 8 side servings

A staple recipe at the farm and at Holler Fest. Massaged kale uses raw kale, so you don’t lose nutrients in the cooking process. Try the dressings below or your favorite salad dressing. Some of the things we’ve tried in massaged kale include: grated carrots, toasted sesame seeds, finely chopped fresh fruit, pomegranate seeds, chopped nuts, mustard, flavored vinegars, toasted sesame oil, tahini, and paprika. We’ve also massaged in other greens such as parsley and sorrel. Use your imagination and see how many interesting combos you can come up with.

INGREDIENTS:
One bunch of kale (any variety)
1 ½ T. olive oil
½ t. salt

OPTION 1:
2 ½ t. apple cider vinegar
¼ c. nutritional yeast
1 small or ½ large clove garlic, finely minced
2/3 c. walnuts, finely chopped
Pinch of cayenne

OPTION 2:
½ c. pine nuts, toasted (very carefully!)
½ c. grated parmesan
½ c. currants (not raisins)
Juice of one lemon
Salt to taste

INSTRUCTIONS:
Rinse kale and pull leafy parts off of the stems.
Tear or chop the kale into bite-sized pieces.
Add oil and salt, and massage the kale with your hands until it is a dark, vivid green.
Mix in the ingredients in your favorite dressing and stir well. Adjust seasoning if needed.
Refrigerate for at least half an hour before serving.

NOTE: For a quick and easy alternative to massaging by hand, use a food processor with a slicer attachment. Just insert whole leaves minus stems (or handfuls of leaves) through the chute and push them down with the plunger. With the food processor method, you don’t need to add the olive oil or salt in the massaging process, but include it later in the dressing.

QUICK VEGGIE PICKLES

Prep Time: 20 minutes
Total Time: 4 hours


Number of Servings: One pint of veggie pickles


Easy to make and delicious, these “quickles” provide a burst of flavor to almost any meal. We served them with the rice bowl dinner Friday night of Holler Fest 2015. A versatile recipe, try experimenting with different veggies to find your favorite “quickle” and then keep a jar or two in your fridge for a little added zing.

Ingredients:
1 bunch tender root veggies (turnips, radishes, carrots, kohlrabi… use your imagination)
1 T. kosher salt
1 c. rice vinegar
1 c. water
½ cup sugar


Instructions:

Peel roots and slice thinly (with a knife, mandolin, or food processor with slice wheel).
Sprinkle with salt and mix with your hands, massaging the vegetables gently as you go.
Allow the vegetables to sit for a few minutes. In the meantime, combine the vinegar, water, and sugar in a jar and shake until the sugar goes into suspension and is no longer visible.
Once the vegetables seem wilted (ten minutes or so), rinse thoroughly in cold water.
Add the wilted vegetables to the vinegar mixture and let sit for an hour before refrigerating. Enjoy in a few hours or keep them in the fridge for a few weeks.


NOTE: For beet (or other less tender vegetable) pickles, follow the same procedure but heat the vinegar mixture to just before a boil, then pour over the vegetables in the jar. This will cook the beets just a little so they aren’t too firm to bite into.

Grains n' Greens

Ingredients:

1 bunch beet greens, roughly chopped with stems
3 scallions, finely chopped
4 garlic scapes, or two cloves garlic, chopped
2 T. Olive oil
2 c. Israeli couscous
1 1/2 c. vegetable broth
salt to taste


Directions:

Heat oil on medium.

Add couscous and cook until lightly brown, stirring often (~5 minutes).

Add scapes/garlic and scallions. Cook for 1-2 minutes, then add broth and beet greens. Don't stir in the greens, but lower heat and cover tightly.

Stir every few minutes, adding salt if needed, until liquid is mostly absorbed and couscous is soft. If liquid is absorbed before the couscous is finished cooking, add a splash more broth or water and re-cover.

Asian-flavored Stir-fry

There are many variation of stir-fry dishes, but here is one that uses veggies in the Aug. 30, 2014 Share!

One bunch Asian Greens (Tat Soi or Pac Choi orYukina Savoy)

One-quarter to one-half  Daikon Radish ( depending on size)

One sweet red pepper

one-half onion

one-two garlic cloves

optional: one-half kohlrabi (not traditional but tasty!)

olive oil, or part toasted sesame oil

Chop onion and mince garlic. If the Daikon Radish skin is rough, peel first and then dice. Chop red pepper and kohlrabi, if using. Wash Asian Greens well and then chop, using leaves and stems.

Heat oil and saute garlic and onion. Add radish, kohlrabi and pepper, continuing to saute and stir. When radish and kohlrabi are tender, add Asian greens, cooking until stems are tender.

Serve over rice and top with Peanut Sauce.

Sauteed Fennel with Garlic

Ingredients:

2 medium fennel bulbs

3 tablespoons olive oil

4 garlic cloves, minced

Salt and pepper

2 tablespoons chopped fresh parsley


Directions:

Trim the stems and fronds from the fennel bulbs. Mince and reserve 1

tablespoon of the fronds. Cut the bulb into 1/2-inch think slices.


Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1

minute. Add the fennel slices and toss to coat with the oil. Cook, stirring

often, until the fennel is lightly golden, 10-12 minutes. Season with salt and

pepper. Stir in the reserved fennel fronds and the parsley; serve.

Serves four

from MangiaBenePasta

Arugula Quinoa Salad with Roasted Garlic Dressing

Ingredients
5 ounces baby arugula
8 ounces cooked chicken or tempeh, diced
1 1/2 cups cooked quinoa
2 oranges, peeled and cut into sections
2 ounces crumbled goat cheese (or nut cheese)
1/4 cup walnuts, toasted and chopped

Roasted Garlic Dressing
1 head garlic
1 teaspoon olive oil
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/3 cup extra virgin olive oil

 Preheat oven to 400 degrees. Slice the top off the garlic head and place in aluminum foil. Drizzle
with olive oil. Bake for 35 minutes, until tender. Allow to cool slightly.

Gently squeeze garlic from head and place in your blender. Add vinegar, mustard, maple syrup, salt
and pepper and process for 15 seconds.

With the blender on, slowly add olive oil in a steady stream.




Combine salad ingredients and toss with the desired amount of dressing.


from: http://w w w .cookingquinoa.net/arugula-quinoa-salad-roasted-garlic-dressing-dixie-quick

Arugula Salad with Peaches and Mozzarella

Yum! Sweet, fresh peaches are the star of this salad. They pair perfectly with mozzarella and balsamic vinegar.

Total Time: 10 min.

Prep Time: 10 min.

Cooking Time: None

Yield: 4 servings

Ingredients:

8 cups arugula (or mixed salad greens)
2 medium ripe peaches, sliced
1 oz. fresh mozzarella cheese, thickly sliced
1 Tbsp. extra-virgin olive oil
3 Tbsp. balsamic vinegar


Preparation:

1. Place rocket on a large serving plate.
2. Top with peaches and cheese.
3. Drizzle salad evenly with oil and vinegar.
4. Serve immediately.

from The Beachbody Blog

Garlic-Kale Mashed Potatoes with Carrots

3-4 Medium potatoes, roughly chopped

1-2 medium carrots

           1 medium onion (optional)

          4 garlic cloves, minced

2 tbsp. olive oil

           2 cups Kale, chopped

1/2 cup milk (regular, soy or almond milk, depending on your preference)
2 tbsp. butter or Earth Balance
 Salt to taste (or 1 Tbsp. tamari soy sauce)

           pepper  (to taste )

           Bonus: For vegan mashed potato lovers, the addition of 1/4-1/2 c. nutritional yeast gives this dish a rich, almost cheesy flavor!                 

In a large pot of water, boil the potatoes and carrots until they can be pierced easily with a fork. In a medium sauce pan saute the onions and garlic in the oil on medium heat until the onion becomes translucent. Add the kale and cover the pan with a lid. Lower heat and simmer for 5-10 minutes or until kale becomes soft. Add water or veggie broth if necessary. Set aside. When potatoes and carrots are ready, drain and place them in a large bowl. Mash together with milk, butter/Earth Balance, salt and pepper. Stir in the kale mixture and mix together well.
Makes 4-6 servings

from the book: How It All Vegan

Warm Beet and Chard Salad

Serves: 4

Ingredients

• 6 medium beets (any kind)
• ½ red onion, sliced
• 3 cloves of garlic and/or some garlic scapes if you still have some
• 1 bunch of swiss chard
• 1 cup cooked garbanzo beans
• 1.5 tablespoons of quality olive oil
• goat cheese

Instructions

1. Roast the beets: Wrap beets in foil two and two together, place on a baking sheet in the middle of the oven and roast at 375 degrees for about one hour. Take the beets out of the oven to cool in the foil for a while. (Keeping them in the foil will help loosen the skin.) When cold enough to handle, remove the skin and slice beets in big pieces. Keep aside in a bowl.
2. Sauté the onion and garlic on medium heat for about five minutes. Add roughly chopped chard, stems removed, and cook until the chard is done (5-10 minutes). Add the garbanzo beans and beets and heat for a few minutes.
3. Add in the goat cheese and serve.
4. Salt and pepper as needed

from the Roots Down Community Farm newsletter

Roasted Beets with Caramelized Onions and Feta

1 pound beets

1 tablespoon oil

1 pound onions (sliced)

1/2 cup feta (crumbled)

1 tablespoon grainy mustard

2 tablespoons red wine vinegar

2 tablespoons olive oil

1. Wrap the beets in aluminum foil.

2. Bake the beets in a preheated 375F oven until soft, about 1 to 1.5 hours.

Adapted from closetcooking.com  (makes 4 servings)

Swiss Chard Tagine

2 lb. swiss chard
1 garlic clove, finely chopped
3 T. oil
1 t. paprika
1 med. onion, finely chopped
1/8 c. long grain rice
4 T. chopped fresh cilantro
4 T. water
salt and pepper

Separate the leaf part from the thick ribs of the chard. Shred the leaves coarsely and slice the stalks into 1/2 inch strips.

Warm the oil in a heavy flameproof casserole, add the chard stalks and the garlic, cover and cook gently for 10-15 minutes, stirring occasionally. Stir in the paprika, stirring for 30-60 seconds, then the onion, chard leaves, rice, cilantro, water and seasoning.

Cover with a very tight-fitting id and cook, stirring occasionally, for about 30 minutes until the rice is tender; if necessary add more water.

The lid must fit really well so no steam can escape! (seal with foil to be sure)

Recipe from: North African Cooking, by Hilaire Walden

Mixed Vegetable Tagine

3/4 c. chickpeas, soaked overnight then drained
3 T. olive oil
4 small carrots, sliced
2 onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
2 zucchini/summer squash - thickly sliced
1 t. ground coriander
1 t. ground cumin
3 tomatoes, chopped
2 1/2 c. broth
salt and pepper
juice of 1 lemon
2 T. chopped fresh parsley
chopped green onions to garnish

1/2 c. raisins - optional, but more authentic


Cook the chickpeas in plenty of boiling water until tender.

Meanwhile, heat the oil in a pan, add the carrot and fry until browned. Remove and reserve. Add the onion and garlic to the pan and cook gently until soft and golden. Add the pepper and zucchini and cook until softened. Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to boil.

Drain the chickpeas, add to the vegetable mixture, cover and simmer for about 30 minutes, or until all vegetables are tender. Stir in the raisins, if using, and lemon juice. Sprinkle parsley and green onions over dish.

Serves 4

Ed. note: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.

Recipe from: North African Cooking, by Hilaire Walden

Sesame Peanut Noodles

1 pound dry spaghettini or thin spaghetti pasta
1 cup snow peas, sliced vertically, optional
½ cup chunky or super-chunky peanut butter
¹⁄₃ cup rice wine vinegar
¹⁄₃ cup sugar
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon toasted, Asian-style sesame oil
¼ cup Thai sweet chile sauce (see note)
1 ½ teaspoons finely minced garlic
1 teaspoon finely minced ginger
1 tablespoon sesame seeds, lightly toasted in small pan or in oven
¼ cup chopped fresh cilantro
1 large carrot, cut into tiny matchsticks
2 cups bean sprouts
4 green onions, thinly sliced
½ cup salted roasted peanuts, chopped

Note: Thai sweet chile sauce is a sweet and hot sauce that has a translucent quality about it. The label usually says “for chicken” or has a picture of a chicken on it. It is available at well-stocked Asian grocers. This is not the same as the extremely spicy, hot Chinese chile paste.

Break spaghettini in half and cook in boiling water according to package directions until just cooked. Drain pasta and rinse in cold water. Drain very well and set aside.

Bring small pan of water to boil. Add snow peas and count to 5. Drain immediately and rinse in cold water. Drain well.

In large bowl, whisk together peanut butter, vinegar, sugar, soy sauce, water, sesame oil, chile sauce, garlic and ginger until smooth.

Add cooked pasta, snow peas, sesame seeds, cilantro, carrot, bean sprouts, green onions and peanuts to dressing. Toss together, coating pasta and vegetables well with dressing. Makes 10 servings.

Per serving: 350 calories; 12.5 g fat (2 g saturated fat; 32 percent calories from fat); 49 g carbohydrates; 9 g sugar; 0 mg cholesterol; 494 mg sodium; 12 g protein; 4 g fiber.

Recipe from Foodnetwork.com

From The Detroit News: http://www.detroitnews.com/article/20140626/LIFESTYLE05/306260022#ixzz36Q86C3h9

Garlic Scape Pesto

Spread on bread or crackers, put on pasta, use with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Makes six servings

3 ½ ounces garlic scapes, cut into 2-inch pieces

1/4 cups grated Parmesan cheese

             3 ½ T.  olive oil

¾ t. lemon juice

ground black pepper to taste

Directions

1. Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.