EverGreen Farm Recipes

Vegetable Stir Fry with Noodles and a Cilantro Chile Lime Sauce

This recipe is very versatile!  You can substitute or add other vegetables you have on hand or to taste.  Many of the ingredients are approximate, not measured, or "to taste", start with a little and add more if desired.

Vegetable Stir Fry

In a large fying pan, add sesame oil and sautee some diced red onion and minced garlic (can substitute garlic scapes).

Next, add mushrooms.  Sliced thin to bite-size pieces if needed or desired.  Sautee.

Then add thinly sliced snap peas and zucchini.  (Or perhaps snow peas, squash, Japanese turnips.)  Sautee, but not too long.  You want the veggies to cook a little, but stay crisp.

When prior ingredients are cooked "just right", add a few handfuls of coarsely chopped bok choi (or Chinese cabbage, or maybe another green you like).  Cook just until wilted.

Season with garlic powder, sesame seeds, ginger powder, and tamari.

Last, add stir fry noodles.  Until we find a healthier option (with good texture and taste), we have been using packaged soft stir-fry noodles from the Asian section of the grocery store.

Warm all ingredients to the same temperature and then turn to low while making the sauce.

 

Cilantro Chile Lime Sauce

In a high-speed processor (like a Vitamix or Nutribullet), mix together the following:

3 large pitted dates

1/3 package (or about 1 cup) extra firm silken tofu

1 tsp red chile flakes

2 Tbsp rice wine vinegar

1/2 to 1 bunch cilantro (cut off the stems)

1/4 cup tahini

juice of a lime

1 tsp salt

1/2 cup cashew milk

 

Pour sauce over Vegetable Stir Fry, bring back up to heat (if needed), and serve.

Bruschetta with Tomato and Basil

This recipe originally comes from simplyrecipes.com

Shain found an incredible Bruschetta recipe this year and it is our favorite by far.  He doesn't follow the recipe exactly, but these instructions are a good place to start.

Ingredients

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 1 teaspoon balsamic vinegar
• 6-8 fresh basil leaves, chopped.  (we typically add more)
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread
• 1/4 cup olive oil

Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area.

(We simplify this step by blanching the tomatoes in boiling hot water then submerging immediately in cold water.  The skins slide off easily.  We also skip the "remove seeds and juice" step.)

2 Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)

Garlic Ginger Colcannon

Recipe provided by Leveda, an EverGreen Farm CSA member.

* 2 large sweet potatoes, peeled and chopped
* 1/2 tablespoon coconut oil
* 1 onion, finely chopped
* 4 garlic cloves, minced, or a bunch of garlic scapes
* Juice of lemon
* 4 cups packed spinach, chopped
* 1/4 cup raw cashews
* 3/4 teaspoon ginger
* 1/4 teaspoon paprika
* 1/8 teaspoon garlic powder
* 1/8 teaspoon cumin
* 1/8 teaspoon cayenne
* Sprinkle peppercorns and salt to taste

*Directions:*

1. Place the chopped sweet potatoes in a medium sized pot and cover them with water. Cover. Bring the water to a boil over high heat.

2. Reduce heat to medium. Simmer the potatoes partially covered for 10 to 30 minutes, or until fork tender. (Note that the smaller the pieces of potato are, the faster they will cook.)

3. Drain the potatoes in a colander and return to the pot.

4. Using a hand-held blender puree the potatoes until smooth (a potato masher may also be used). Set potatoes aside.

5. In a large skillet, heat the oil over medium heat. Saute the onion and garlic and/or garlic scapes in the oil for a few minutes, or until translucent.

6. Add spinach and lemon juice to the skilled. Cook until spinach has wilted. Set aside.

7. In a coffee grinder or blender, grind the cashews into a smooth flour.

8. Add the cashews, spinach mixture and seasonings into the sweet potato puree and stir. Season to taste with the peppercorns and salt.

Makes 4 servings.

Roasted Tomato & Garlic Mayonnaise

From Healthy Cooking Magazine, June/July 08

We have used this sauce in many different ways and it is delicious!  Try it on a hamburger, BLT, roasted vegetables, beer batter onion rings, grilled chicken and more.

Prep:  15 min
Bake:  35 min + cooling
Yields:  1-2/3 cups

• 4 plum tomatoes
• 3 teaspoons olive oil, divided
• 1 teaspoon each dried basil, oregano, and rosemary, crushed (or experiment with using fresh herbs instead)
• 1/4 teaspoon coarsely ground pepper
• 1/2 teaspoon salt, divided
• 1 whole garlic bulb
• 3/4 cup reduced-fat mayonnaise

1.  Cut tomatoes in half lengthwise; drizzle cut sides with 1-1/2 teaspoons oil.  Combine herbs, pepper and 1/4 teaspoon salt; sprinkle over tomatoes.  Place cut side down on baking sheet coated with cooking spray.

2.  Remove papery outer skin from garlic (do not peel or separate cloves).  Cut top off garlic bulb.  Brush with 1/2 teaspoon oil.  Wrap in heavy-duty foil; place on baking sheet with tomatoes.  Bake at 425 degrees F for 15 minutes.

3.  Turn tomatoes; drizzle with remaining oil.  Bake 20-25 minutes longer or until garlic is tender and tomatoes are softened.  Cool for 10 minutes.

4.  Squeeze softened garlic into a small bowl; chop tomatoes and add to garlic.  Stir in mayonnaise and remaining salt until blended.

Nutrition Facts:  2 tablespoons equals 61 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 203 mg sodium, 2 g carbohydrate, trace fiber, trace protein

Diabetic Exchange:  1 fat

Omlet with Greens

This is a yummy omelet Shain made me for lunch today.

Thinly slice garlic scapes and saute in butter with sliced mushrooms until cooked.  Meanwhile, tear swiss chard and spinach into 1 inch pieces, discarding stems.  Add  greens to cooked mushrooms and scapes and wilt in more butter or chicken broth.  Grease an omelet skillet with butter, then add wilted greens/scapes/mushroom mixture and spread evenly in skillet.  Beat 4 to 5 eggs and pour over saute mixture.  Top with hot pepper jack cheese, salt and pepper to taste.  Cook slowly over medium low heat until eggs are cooked on top (dry but not crusty).  Fold and serve. 

Jill's Totally Headie Hummus

1 can black beans or kidney beans
1 can garbanzo beans
1 Tablespoon cumin
juice of 2 lemons
bunch fresh cilantro
1 small purple onion or 4 green onions
4 cloves garlic (or garlic scapes)
2 Tablespoons sesame tahini
splash olive oil (optional)
splash sesame oil (optional)
splash plain yogurt (optional)
salt, pepper, cayenne, dill (all to taste)

Blend in a food processor on high speed until creamy.  Eat with fresh veggies, crackers, pita or on top of a green salad.  Garnish with Kalamata olives.  Flavor is best if it sits in the fridge overnight or longer.

Garlic

Shortly after harvesting the scapes, about one month, fresh garlic is available. Some garlic connoisseurs prefer fresh garlic to cured; nonetheless, fresh garlic is prepared the same as cured garlic. After garlic is cured, it is storable from three to six months. In addition to adding garlic to spice up all your favorite dishes, try the following ideas.

Roasting Garlic

Preheat the oven to 400°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed.

Allow the garlic to cool enough so you can touch it without burning yourself. Use a small knife cut the skin slightly around each clove. Use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.

Eat as is (I love straight roasted garlic) or mash with a fork and use for cooking. Can be spread over warm French bread, mixed with sour cream for a topping for baked potatoes, or mixed in with Parmesan and pasta.

Quick recipe method: Spread individual unpeeled cloves evenly on cookie sheet, drizzle with oil, and bake about 30 minutes, stirring occasionally, until soft. Squeeze cloves onto freshly baked bread or into a sealed, refrigerated container to be used within 3 days.

Roasted Garlic with Sourdough Bread and Baked Brie

4-5 heads garlic, peeled
1/2 stick butter
2/3-cup good grade olive oil
8 oz Brie, diced (or skinned if you don't like the shell)
1 bunch chives or green onions, thinly sliced
1 loaf brown and serve sourdough bread
Balsamic vinegar

Preheat oven to 350 degrees F. Roast the garlic in a baking dish with the butter, olive oil and anchovy paste for 30 minutes, stirring once or twice. Place the Brie in the oven in a baking dish and place the bread alongside the garlic. Bake for 20minutes, and then remove from the oven. To serve, slice the sourdough bread, dip it in the balsamic vinegar, smash some garlic into the bread, drizzle with melted Brie and sprinkle with chopped chives/green

Cream of Roasted Garlic and Potato Soup

40 cloves of garlic
1 stick of celery
1/2 white onion
1 medium leek, chopped
3 medium to large potatoes
Fresh Thyme
2 pints of vegetable stock
Olive oil

Roast garlic in olive oil until golden. Add celery, onion and leek. Add potatoes and thyme. Cover with stock and bring to a boil. Simmer 25 minutes. Blend and serve hot. Garnish with fresh parsley.

GARLIC MASHED POTATOES

Yukon Gold Potatoes
2-4 cloves of garlic
Cream
Butter

Peel, wash, and dice potatoes. Cover potatoes with water sufficient cover, brine in kosher salt, and bring to a boil. Cook until potatoes are tender and ready to mash. Mash the potatoes, beating in cream, adding pressed garlic, and butter. Mix with beater until creamy smooth. Garnish with fresh parsley. For a twist, add Parmesan cheese, and crumbled bacon. Make sure to mash until cheese is no longer stringy.