Summer Session: Week 1 Recipes

 

Cascading Kitchen Recipes:

http://www.summerinajar.com/summer-csa-recipes-from-the-cascading-kitchen-at-jubilee-farm/


Liz’s Boxletter Recipes:

A printed Boxletter with Liz’s recipes is put in our delivery boxes each week and is also available at the sign-in table in our barn.

Any Greens Fritters

Making little fritters is a great way to use a lot of veggies in a tasty way. These are great little guys on their own or with a tzatziki style dipping sauce (or if you’ve been with us since spring that herby garlic yogurt sauce).  I’ve also taken them and used them as a falafel substitute in a wrap or pita with hummus and sliced radish, pickled peppers and a handful of raw greens. They make for an awesome lunch or dinner!

1 big bunch greens, or two smaller. More tender greens are best here like your turnip greens, chard or even those Asian greens.

3 tablespoons olive oil or grapeseed oil

1 small onion, diced fine

Salt, to taste

2 cloves garlic, chopped

½ cup cilantro

1 tablespoon cumin seeds

1 cup fresh breadcrumbs

¼ cup crumbled feta

1 or 2 eggs

Oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside. Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn’t hold together, add another egg. I usually find one egg to be enough. Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Adapted from Food52.com


 

My Favorite Lemon Balm Vinaigrette and a few different ways to use it.

I’ve always thought lemon balm smelled a bit like citronella meets dish soap and could never get past that to use it in the kitchen.  Until I concocted this little sauce.  Now I don’t know what to do if I don’t have a jar stashed away in the fridge.

1” inch nub ginger

4 garlic cloves

2 C loosely packed lemon balm leaves, removed from stem

¼ C plus 2 Tbsp Rice Vinegar

½ C neutral oil, like a good canola or grapeseed oil

1 Tbsp fish sauce (I really like Red Boat Brand)

1 Tbsp tamari, soy sauce or liquid aminos

2 tsp turbinado or light brown sugar

Throw everything in a good blender (like a Vitamix or Blendtec) or food processor.  Process till smooth.  Will keep in fridge in an airtight container for a week.

One of my favorite ways to use this is with soba noodles and veggies.  Sliced radishes and turnips with some quick stir fried pak choi tossed with this sauce and soba noodles would be amazing!

I often spoon a bit over grilled fish or chicken, put it on sandwiches, mix it with a bit of mayo or yogurt for an awesome dip for veggies, I’ve thinned it out a bit further with a little more oil and vinegar for a super salad dressing. Try it on a nicoise, you won’t be sad.


Crispy Topped Colcannon

Traditional colcannon is a mix of mashed potatoes and cabbage.  This takes is a step further and gets crispy under the broiler, I mean come on, who doesn’t like crispy topped potatoes? And there’s plenty of greens in there so it’s healthy right? 😊

¼ C unsalted butter

½ of a medium onion, cut into ½ in dice

4 ounces or a few slices cooked bacon, ham, salami whatever salty meat you have on hand, coarsely chopped

2 bunches hearty greens, coursely chopped, stems removed. (Chard, kale or collards all work well)

¾ C whole milk

Pinch grated nutmeg

Salt and pepper

1 ½ lbs potatoes

Preheat the broiler.

In a saucepan, melt the butter. Add the onion and bacon and stir to combine.  Add the greens and cook till tender, about 6-8 minutes.  Add the milk and season with nutmeg, salt and pepper.  Cook over medium heat, stirring occasionally, until the greens are soft but not browned, about 15 minutes.

While the greens are cooking, cut potatoes into 1 inch chunks.  I don’t tend to peel potatoes, because I’m lazy and tend to choose varieties that don’t need it, but if you’re a peeler, by all means go for it.  Put the potatoes in the saucepan, add enough cold water to cover, bring to a boil over high heat.  Decrease heat to a simmer and cook till tender about 12-15 minutes.  Drain potatoes and place in large bowl.  Add the greens mixture and mash to the consistency you like.  Season with salt and pepper.

Spread the mixture in a broiler proof baking dish and place under the broiler until lightly browned, about 5 minutes.  Remove from broiler and dig in!  (You know a little sprinkle of cheese wouldn’t be awful here, feta, parm or goat crumbles would work nicely.)


Radish Top Pesto

Any green can and should be pesto’d.  Don’t ever let something like your radish greens go to waste.  This is great tossed with pasta, slathered on sandwiches or as a sauce for just about any meat or fish.  Don’t stop at just radish greens, your carrot tops, turnip greens and kale are also awesome in pesto.

2 large handfuls of good-looking radish leaves, stems removed

2 tbsp hard cheese, such as pecorino or parmesan, grated

2 tbsp nuts, such as pistachios, almonds, or pinenuts

1 clove garlic, minced

1-2 tsp lemon zest

2 tbsp olive oil, plus more to get the consistency you like

Salt and pepper

Red pepper flake

 

Put all the ingredients in a food processor or blender, and process in short pulses until smooth. You will most likely have to scrape down the sides of the bowl once or twice.

Add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle but you need a good amount of arm strength for that route.)

 

 


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