EverGreen Farm Recipes

Ministrone

A good recipe to use up all those veggies! 

1 lb. round steak, cut into 1/2 inch cubes                         
2 tbsp. tomato paste
2 tbsp. unsalted butter                                                         
5 tbsp. Italian (flat-leaf) parsley, chopped
4 – 6 cloves garlic, finely minced                                                                      
3 – 4 large carrots, cut into 1/4 inch dice                              
2 tsp. dried (3tsp. fresh) oregano
1 onion cut into 1/4 inch dice                                                      
1 leek (white part and 1 inch green) rinsed, quartered lengthwise, and cut into 1/4 inch slices                  
1 1/2 tsp. dried (3-4 tsp. fresh) basil                  
3 C finely shredded cabbage                                             
1 tsp. coarsely ground
2 zucchini, quartered lengthwise and cut into 1/4 inch thick slices                      
black pepper & salt, to taste
2 – 3 potatoes washed and cut into 1/4 - in. dice                  
3/4 C dried red kidney beans, cooked and drained, or 2 C canned
1 1/2 C fresh green beans, cut into 1 inch lengths                      
3 ribs celery, sliced                                                                        
4 C  beef stock                                                                                             
2 C  chicken stock 
4 plum tomatoes cut in ¼ in. dice (or 15 oz. can, diced)
1/2 - 3/4  C small pasta
grated Parmesan cheese for garnish

Brown the meat in the butter in a large soup pot, about 10 minutes.  Remove meat and add the garlic, carrots, onion, green beans and leek and raise the heat slightly.  Cover and wilt the vegetables for 10 minutes, stirring occasionally.  Add cabbage, zucchini, potato, both stocks and tomato paste.  Bring to a boil.  Reduce heat and add 2 tbsp. of the parsley, the oregano, basil, pepper and salt.  Simmer over medium heat for 15 minutes.  Add the kidney beans, tomatoes and pasta.  Simmer until the pasta is tender, about 10 minutes.  Adjust seasonings and heat through.  Stir in remaining parsley before serving.  Pass the Parmesan cheese and enjoy!

Leek Recipes

Leek and Potato Soup

2 pounds of Dark Red Norland Potatoes
1 bunch of Leek (about 1 pound)
3/4 pound of bacon
32 oz. of sodium-free chicken stock
1 pint of heavy cream
Salt and pepper

Peel potatoes, dice (into bite-sized pieces), and put in a pot with enough chicken stock to cover. Wash and finely chop white part of leek stalk only. Add leek to potatoes. Cover and bring to a boil. Lower heat, uncover, and simmer until done (about 25 minutes). Remove 1/2 of soup stock and puree in a blender. Return soup base to soup stock. While boiling potatoes, cook bacon in a large pot until crisp. Remove bacon, crumble, and add to soup. Add cream and salt and pepper to taste. For a real treat serve soup in a bread bowl.

Leek and Potato Hash

10-12 medium sized leeks (trimmed, sliced, and separated into rings)
4 medium-sized potatoes, diced
3/4 pounds bacon
1 tbsp flour
3/4-cup water
1 bouquet garni
2 cloves crushed garlic
Salt and pepper to taste

In a large skillet over medium heat, fry bacon.  Remove and crumble. 
Reserve 2 tbsp of bacon grease in skillet. Add the leeks and potatoes to the skillet, stir, and cook until golden brown (about ten minutes).

Next, sprinkle potatoes and leeks with flour. Brown, and then gradually stir in water. Add the garni, garlic, and crumbled bacon. Season with salt and pepper, cover, and simmer over low heat for another 20-30 minutes.