-1 small green cabbage (about 2 1/2 lbs.), cut into 8 wedges, core intact
-1/2 t. olive oil
-Freshly ground pepper
-1 lemon, cut into wedges
Preheat oven to 450°. Arrange cabbage on a rimmed baking sheet. The use of parchment paper can make clean up easier.
Brush both sides of wedges with olive oil. Season with salt and pepper.Roast, flipping halfway through, until edges are brown and crisp, 25 to 30 minutes.Squeeze lemon wedges over cabbage. Enjoy!Adapted from Martha Stewart Living, 1/10
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-1 T. balsamic vinegar
-1 small garlic clove, pushed through a press
-1 t. rosemary, minced
-salt & freshly ground black pepper, to taste
-1 small head of radicchio
-2 T. butter, melted
-6 large flour tortillas
-2 1/2 T. tapenade
-11 oz. goat cheese, crumbled (about 2 1/3 cups)
Lightly baste all sides of each radicchio wedge with the oil mixture, then set the wedges on a broiler pan and place in the broiler about 6 inches from the heat source.
Broil, watching closely, until slightly charred, 3 1/2 to 5 minutes.
Baste the tops of the wedges, then turn over and baste the other side. Continue to broil until deep brown and crisp on the surface but completely tender inside, 2 to 4 minutes. Turn off the broiler and preheat the oven to 175°F.
Cut the radicchio crosswise into thin slivers. Have the melted butter, tortillas, tapenade, and goat cheese ready near the stove for easy assembly.
Place a dry griddle or large cast-iron skillet over medium-high heat and brush the pan with some of the melted butter. Thinly spread one side of a tortilla with about one third of the tapenade.
Place in the pan, tapenade side up, and immediately scatter with one third of the crumbled goat cheese, leaving a 1/4-inch border uncovered around the edge.
Top with one third of the slivered radicchio and place a tortilla on top; brush with a little more butter.
Press down with a spatula and cook until the goat cheese begins to liquefy and the underside is mottled brown, 3 to 5 minutes. Turn over with a wide spatula and cook until the other side is golden, about 2 minutes.
Transfer to a large baking sheet and keep warm in the oven while you make the remaining 2 quesadillas in the same way.
Posted in Recipes
Makes 10-12 pieces
-3 T. olive oil
-2 T. light brown, dark
brown or granulated
-1/4 c. buttermilk or
2 T.each of milk and
-1/2 t. vanilla extract
-2 c. shredded zucchini
(from about 9 ounces
whole, or 1 1/2 medium
zucchini), heaping cups
-1 c. all-purpose flour
(half can seamlessly be
swapped with a whole
-1/4 t. table salt
-1 t. baking soda
-1 t. ground cinnamon
-1/8 t. ground or freshly
-Butter or oil, for coating
skilletIn a large bowl, combine
eggs, olive oil, sugar,
buttermilk and vanilla,
until smooth. Stir in zucchini
shreds.In a smaller bowl, whisk
together flour, salt, baking
soda, cinnamon and nutmeg.
Stir dry ingredients into
zucchini batter, mixing until
just combined.Preheat oven to 200°and
place a tray (foil-lined if
you’re into doing fewer
dishes later) on the middle
Heat a large, heavy skillet
(my favorite for pancakes
is a cast-iron) over medium
heat. Once hot, melt a pat
of butter in pan and swirl
it around until it sizzles.
Scoop a scant 1/4-cup
dollops of batter (mine were
about 3 tablespoons each)
in pan so the puddles do not
Cook until bubbles appear
on the surface, about 2 to
3 minutes. Flip pancakes
and cook another minute or
two, until golden underneath.
Transfer pancakes to prepared
pan to keep warm as well as
ensure that they’re all cooked
through when they’re served.
Repeat with remaining batter.
Serve warm. Repeat next weekend.
Adapted from smittenkitchen.com, 7/12
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-4 c. thinly sliced fennel bulb (about 1 large bulb)
-4 c. torn radicchio leaves (about 1 medium head)
-1 1/2 c. flat-leaf parsley, loosely packed
-1 1/2 T. red wine vinegar
-2 t. extra virgin olive oil
-1/2 t. salt
-1/4 t. freshly ground black pepper
-2 T. pine nuts, toasted
Place golden raisins in a small saucepan, and cover with water. Bring to a boil then remove from heat. Cover and let stand 10 minutes. Drain well.
Place sliced fennel, radicchio leaves, and parsley in a large bowl, and toss gently to combine.
Combine the orange juice, vinegar, olive oil, salt, and black pepper. Stir well with a whisk. Stir in raisins.
Drizzle orange juice mixture over fennel/radicchio/parsley mixture, and toss gently to coat.
Arrange 1 1/3 cups salad on each of the 6 plates. Sprinkle each serving with 1 teaspoon nuts and serve. Enjoy!
Adapted from Joanne Weir, Cooking Light, 10/05
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-3 golden beets
-1 c. diced red onion
-1/4 c. red wine vinegar
-1/4 c. vegetable broth
-3 T. Triple Sec (other orange-flavored liqueur or orange juice)
-1 T. sugar
-1/2 t. grated orange peel
-1 c. pomegranate seeds
-Salt, to taste
-2 c. arugula, butter lettuce or other salad greens, torn into pieces
-1/4 c. crumbled feta cheese
Begin by cooking the beets. Either boil them for 45 minutes or roast them at 375° for an hour. Let cool. Peel and dice into 1/2 inch cubes.
In a medium skillet over high heat, bring diced beets, onion, vinegar, broth, liqueur, sugar, and orange peel to a boil. Stir often, until liquid is reduced to 2 tablespoons, about 5 minutes. Let cool to room temperature.
Stir pomegranate seeds into the beet mixture and salt to taste.
Serve on top of salad greens on individual plates. Sprinkle with feta cheese. Enjoy!
Adapted from Elise Bauer, 11/05, on simplyrecipes.com.
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-3 T. honey
-1 bu. arugula, stemmed & torn into pieces
-1 oz. Gorgonzola cheese, crumbled
-1/2 c. cashews or walnuts, roasted & chopped
For the dressing
-2 T. extra virgin olive oil
-1 T. honey
-Freshly grounded pepper
Peel the beets, coat it in the honey and roast at 350° for 1 hour or until tender. Allow to cool and then slice finely.
Peel and finely slice the oranges, retaining as much juice as possible for the dressing. Mix all the dressing ingredients with the retained orange juice until thoroughly combined.
Toss the arugula with the dressing. Arrange the orange and beet slices on four plates, top with the arugula then sprinkle the cheese and cashews or walnuts on top. Season with pepper and serve immediately. Enjoy!
-1 bu. of beets
-2-4 cloves garlic
-1/3 c. sunflower seeds
-1/3 c. cilantro
-1 T. white balsamic vinegar
-¼ c. olive oil
-Salt & pepper, to taste
Preheat oven to 400°.
Wash and peel beets (save the beet tops! Sauté with a little but of garlic and olive oil) and cut into 1/2” cubes. Spread out in a single layer on a baking sheet and drizzle with olive oil and a few shakes of salt. Roast beets for about 20 minutes.
Place roasted beets with all remaining ingredients but the olive oil in a food processor and process until smooth.
Stream in the olive oil until it has reached the consistency you are happy with. Add salt and pepper to taste. Enjoy!
Prep. time: 30 mins.
Cook time: 20 mins.
-5 red bell peppers (about 2 1/2-3 lbs.)
-1 medium eggplant (about 1 lb.)
-6 kalamata olives, pitted & chopped (optional)
-3-5 cloves garlic
-1-2 T. white wine vinegar
-1 t. hot smoked paprika (optional or to taste)
-1/4 – 1/2 t. red (cayenne) pepper (or to taste)
-salt to taste
Serves 4 to 6
- 2 T. butter
-1 T. olive oil
-2 parsnips, about 1.5 lbs., peeled & chopped
-2 potatoes, peeled & chopped
-2 carrots, cleaned &sliced in 1″ rounds
-1 yellow onion, chopped
-2 cloves garlic, minced
-2 T. chopped fresh basil, or 1 T. dried basil
-1 bay leaf
-3-4 c. vegetable broth, or enough to just cover the vegetables
-1/2 c. heavy cream or milk
-freshly ground black pepper
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm. Enjoy!
-2 T. butter
-1 large onion, chopped
-1 red apple, peeled, cored & thinly sliced
-1 green pepper, seeds removed & thinly sliced
-1 head red cabbage, cored & shredded
-2 red tomatoes, cut into ½-inch pieces
-4 c. vegetable broth
-1 T. soy sauce
-2 T. tomato paste
-1 t. salt
-1 t. ground black pepper
Melt the butter in large cooking pot. Add the onion, apple, green pepper and cook until all are soft.
Add the cabbage to the pot. Continue to cook the ingredients until they are caramelized. Add the tomatoes to the pot.
In a mixing bowl, combine the 4 cups of vegetable broth, soy sauce, tomato paste, salt and ground black pepper. Add contents of mixing bowl to the pot.
Cook the soup over high heat for 20 minutes. Once the cabbage is limp and cooked completely, remove the cooking pot from the stove.
Pour the soup into a food processor and puree it until it has a smooth texture. Season the soup with additional salt and pepper to taste.
Ladle soup into bowls and serve hot. May be garnished with thinly sliced apples, crème fraîche, herbs or pepitas to add additional texture. Enjoy!
Submitted by a Westside CSA shareholder and adapted from from e-how.com… Read the rest
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