| AUGUST 28, 2007 www.csgatgenesisfarm.com
RECIPES
Orange Glazed Beets (Contributed by shareholder Edie
Stehwein)
1 ½ pounds beets (3 to 4 average size), peeled,
quartered, and sliced about ¼ inch thick
1 cup freshly squeezed orange juice
1 teaspoon finely grated orange zest
1 teaspoon pure maple syrup
1 teaspoon saltPlace all ingredients in a large pan,
cover, and bring to a low boil. Simmer, stirring
occasionally, for about 12 minutes, or until the beets
are tender. Uncover and boil until the liquid has
reduced to a glaze, about 4 minutes more. These
taste good hot, at room temperature, or chilled.
Vegan Miso Pesto (Contributed by shareholder Edie
Stehwein)
3 cups fresh basil, rinsed and patted dry (spinach
leaves can also be used)
3 garlic cloves
¼ cup extra virgin olive oil
¼ cup pine nuts (or walnuts)
1 tablespoon sweet white MisoPlace all the ingredients in
a food processor fitted with a steel blade and blend
until smooth. Serve over pasta.
Pasta with Swiss Chard (Recipe Courtesy of Cathy Lowe,
Television Food Network)8 ounces penne, rotelle or
rigatoni, cooked and drained
1/4 cup pasta cooking water
1 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, finely chopped or thinly sliced
1 pound Swiss chard, coarsely chopped, stems removed
1/2 cup red or white wine or vegetable stock
1 cup crushed red tomatoes
1 teaspoon red pepper flakes
1 tablespoon toasted pine nuts (optional)
Salt and pepper
In a large skillet heat the oil and stir in the onion.
Cook for 2 minutes and stir in the garlic. Add the
chopped Swiss chard and toss to coat. Pour in the wine or
stock and stir to coat. When the chard begins to wilt,
stir in the tomatoes, red pepper flakes and
pine nuts. Bring to a simmer and stir in the reserved
pasta cooking water. Remember: Do Not over cook the
chard. It is ready to serve just after it has wilted.
Immediately add the cooked pasta and toss to coat. Serve
immediately.
Cucumber Salad Trio (Simply in Season, Mary Beth Lind
and Cathleen Hackman-Wert)
3 cups cucumbers, thinly sliced
½ cup onion, thinly sliced
Salad 1:
1/3 cup sugar
1/4 cup vinegar
½ tsp celery seed
Mix together in a saucepan. Bring to a boil, cook and
stir until sugar is dissolved. Pour over cucumbers and
onions. Cover and marinate in refrigerator for several
hours or overnight. Keeps several days.
Salad 2:
¼ cup vinegar
2 tbsp oil
½ tsp salt
1 tbsp sugar (optional)
Mix together and add to the cucumbers and onions.
Salad 3:
Place cucumbers and onions in a large bowl and sprinkle
with 1 tsp salt. Let stand 1 hour. Drain. Add ¾ cup
plain yogurt and
1 tbsp fresh mint or chopped dill weed to the cucumbers
and onions.
Sweet and Sour Swiss Chard (Simply in Season, Mary
Beth Lind and Cathleen Hackman-Wert)
1 lb Swiss chard
1 medium onion, sliced
¼ cup dried cranberries or raisins
2 cloves garlic, minced
3 tbsp white or cider vinegar
1½ tsp sugar
salt and pepper to taste
Rinse chard, pat dry and remove stems. Chop stems
diagonally into small pieces. Stack leaves, roll up, and
slice in I inch strips; keep separate from stems. In a
deep frying pan sauté onion in 2 tsp olive oil over
medium heat until softened, 5 minutes. Add chard stems
and all other ingredients except leaves and cook 8
minutes. Place leaves on top of mixture (do not stir in),
cover and cook another 2 minutes. Remove from heat, stir,
and serve.
Sweet and Sour Eggplant (adapted from The American
Vegetarian Cookbook, Marilyn Diamond)
4 medium Japanese eggplants, or 1 large standard eggplant
1 tbsp oil
1 large garlic clove, minced
1 bunch green onion cut in ½ inch lengths
½ cup vegetable broth
2 tbsp ketchup or tomato sauce
¼ cup water
1 tbsp soy sauce
1 tbsp rice vinegar
2 tsp honey
2 tsp arrowroot (or other thickener) dissolved in 4 tbsp
cold water
¼ cup minced cilantro (optional)Cut unpeeled Japanese
eggplant in ¼ to ½ inch slices. (If using standard
eggplant cut in ½ inch cubes, sprinkle cubes with salt,
place in colander, let sit for 20 minutes, rinse and pat
dry to remove bitter juices). Assemble remaining
ingredients.
Heat wok or small stewpot over medium-high heat. Add oil,
garlic, and green onions. Stir-fry 1 minute, then add
eggplant and stir-fry for 2 minutes.
Add broth to wok, lower heat to medium, toss vegetables
for 30 seconds, cover and steam for 4 minutes. While
vegetables are steaming, combine tomato sauce, water, soy
sauce, vinegar, and honey in a small bowl.
Uncover wok Raise heat to medium-high, and stir-fry for
1-2 additional minutes, until eggplant is tender. Add
sweet-and-sour mixture and toss well to coat. Stir in
arrowroot mixture and allow sauce to thicken. Turn out
into a warm serving bowl and garnish with cilantro if
desired.
Provencal Vegetable Gratin (From Food Network
Kitchens, Television Food Network)
5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch
rounds
1/2 cup finely grated Parmesan Preheat the oven to 375
degrees F. Lightly grease a 7 by 11-inch baking dish with
olive oil.
Heat 2 tablespoons of the olive oil in a large skillet
over medium low heat. Add onions, garlic and 1 teaspoon
of the salt. Cook, stirring occasionally, for 5 minutes,
until completely softened and cooked but not browned.
Stir in the basil and thyme. Spread on the bottom of the
prepared baking dish.
Toss the sliced vegetables with the remaining olive oil
and salt, and pepper. With the long side of the baking
dish facing you, alternate the sliced vegetables in
compact upright rows on top of the onion mixture.
Cover the dish with aluminum foil and bake until the
vegetables are softened, about 30 to 35 minutes. Uncover
and sprinkle with the Parmesan. Continue baking until
cheese begins to brown, about 20 minutes or so. Serve hot
or at room temperature.
Cooking Tips for Swiss Chard and Other Greens (from
Asparagus to Zucchini, Madison Area CSA)
Wash greens thoroughly to remove hidden grit. Be careful
not to overcook or they will become mushy. Boil greens
for 3-5 minutes, or steam for 8-10 minutes depending on
maturity and toughness. Watch for color to brighten. This
signals cooking is complete or nearly complete. Cooked
greens can be tossed with oil and vinegar, eaten plain,
or with butter and seasonings.
Greens can also be used in stir-fry, soups, stews,
omelets, quiches, lasagna, and casseroles.
Japanese Braised Eggplant (New Recipes From Moosewood
Restaurant)
2 medium eggplants
½ cup dry sherry
1/3 cup tamari soy sauce
1 tbsp molasses
¼ cup vegetable oil
8 oz. tempeh
2 tsp ground fennel seeds
¼ tsp cayenne pepper
1 tsp ground coriander seeds
1 medium green pepper, diced
4 cups sliced mushrooms
3 tbsp tomato paste
salt to taste
brown rice
chopped scallions
toasted sesame seedsLeaving the stems on, cut the
eggplants in half lengthwise. Mix together the sherry,
soy sauce, and molasses. Oil a baking pan. Pour the
sherry mixture into the pan, place eggplant halves, cut
side down, in the pan, cover it tightly, and bake at 350
deg for 45 minutes, until tender.
Brown the cubed tempeh, ½ cup of the onions, 1 tsp of
the fennel, and ¼ tsp cayenne in oil for 20 minutes,
stirring frequently to avoid burning. In a separate pan
sauté the remaining 2 cups of onions, the coriander, and
the remaining tsp of fennel until translucent. Add the
peppers and mushrooms and sauté another 15 to 20
minutes, until tender.
With a slotted spoon, lift the tempeh and onions from the
oil, and stir them into the sautéed vegetables. Stir in
the tomato paste and 2 tbsp of the braising liquid from
the eggplant baking pan. Salt the filling to taste.
Turn the eggplant halves over in the baking pan. With a
fork or spoon, carefully mash the pulp a little and then
push it to the sides making a hollow in each half and
taking care not to break the skins. Fill each hollow with
¼ of the filling. Cover the pan tightly and bake at 350
deg for 20 minutes, until piping hot.
Serve on a bed of rice, pour some juice from the pan over
the eggplant, and sprinkle with chopped scallions and
toasted sesame seeds.
RECIPES
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