DOWN on the FARM
with Tom Willey
SOURDOUGH PLUM CAKE
1/2 cup whole wheat flour
1/2 tsp. baking soda
1/4 tsp. table salt
2 Tbls. sugar
1 cup sourdough starter
3 Tbls. butter, melted
1 egg, beaten
1/2 tsp. vanilla
3-4 cups sliced Plums (or combination of Stonefruit)
1/4 cup old fashioned oatmeal
3/4 cup white or brown sugar
3 Tbls. cold butter, cut up
1/2 tsp. ground ginger
1/4 tsp. ground cardamom
KALE & WHITE BEANS
Kale & White Beans
Adapted from recipeczaar.com
1 bunch Tuscan Kale, washed and stemmed
4 to 6 Tbls. olive oil
4 to 6 garlic cloves, peeled and diced
1 cup Leeks, white part, thinly sliced
1 tsp. oregano
1 tsp. thyme
1-15 oz. can Cannellini beans
1 cup canned tomatoes, chopped
2 Tbls. balsamic vinegar
1/2 tsp. salt
1/3 cup thinly sliced Asiago or Parmesan cheese [Read more…]
Kale Lasagna Diavolo
Adapted from Vegetarian Times Magazine
2 tsp. olive oil
1 small bunch Kale, stems removed
7.5 oz. ricotta cheese (half a carton)
4 oz. soft goat cheese
1 egg, beaten
3 cups tomato puree
1/2 tsp. red pepper flakes
2 tsp. minced garlic [Read more…]
Steak & Rutabaga Pies
Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
1 tube flaky biscuits
1/2 lb. diced sirloin (3/8-inch)
1 lb. Rutabagas, peeled, finely diced (1/4-inch)
1/2 cup diced Leek
4 tsp. heavy cream
2 Tbls. fresh Dill, Parsley or Arugula, chopped
1 tsp. salt
1 tsp. pepper
Preheat oven to 400 degrees. Lightly flour a work surface. [Read more…]
RUTABAGA & POTATO SALAD
Adapted from marthastewart.com
1 lb. Rutabaga
1 lb. Red Potatoes
2 Tbls. white-wine vinegar
2 ribs celery, including their leaves, halved lengthwise and sliced crosswise
1 Tbls. Dijon mustard
salt and ground pepper
2 Tbls. olive oil
Peel and cut Rutabaga into 1/2-inch cubes. Scrub potatoes and cut [Read more…]
CARROTS AND RUTABAGA MASH
- 1 pound scrubbed and chopped carrots
- 1 pound peeled and chopped rutabaga
- 4 Tbls. butter
- 1 tsp. Salt
- 1 tsp. freshly ground black pepper
- 2 Tbls. freshly chopped parsley, for garnish
Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using a hand held potato masher, it shouldn’t be too smooth. Season with at least as much pepper as salt. Transfer to a serving dish and garnish with fresh parsley. Serves 4.
NUTTY BEET & VEGETABLE SALAD
Adapted from From Asparagus to Zucchini by Madison Area Community Supported Agriculture Coalition.
- 2 to 3 Beets, cooked and diced
- 1 to 2 Carrots, cooked and diced
- 1 Rutabaga, cooked and diced
- 1 1/2 cup Apples, diced
- 1 1/2 cup cooked chicken, diced (optional)
- 4 cups Lettuce & Arugula, washed and torn
- 6 oz. blue cheese, crumbled
- 2/3 cup walnuts, toasted 6 to 8 minutes at 350 degrees
PASTA WITH BROCCOLI AND CHICKPEAS
Adapted from Sara Moulton
- 1 can chickpeas, drained (may use Cannellini, or Navy Beans)
- 2 Tbls. extra-virgin olive oil, plus more for drizzling
- 1 to 2 cup broccoli florets
- 4 oz. Medium sized pasta (orecchiette, gemelli, or campellini)
- 4 Tbls. minced onion
- 1 Tbls. minced garlic
- 1/2 tsp. red pepper flakes (optional)
- 1 cup diced canned tomatoes (optional)
- 2 Tbls. toasted bread crumbs (optional)
- Grated Pecorino, for serving (optional)
ESCAROLE AND CITRUS SALAD
Adapted from Rachael Ray
Use the tender leaves of central blanched portion of the escarole
- 1/3 cup extra-virgin olive oil
- 1 clove garlic, cracked
- 1/2 cup balsamic vinegar
- 1-2 peeled stems of broccoli, grated
- 1 kohlrabi bulb, peeled and grated
- 2 cups chopped escarole
- 1 bunch arugula, washed and torn (optional)
- ½ Pummelo, peeled and supremed
- 2 Clementines, peeled and sectioned
- 1 roasted beet, julienne (optional)
ROASTED KOHLRABI WITH GARLIC
Adapted from Jack Bishop’s Vegetables Every Day
- 2 Kohlrabi bulbs
- 6 large garlic cloves, peeled (leave whole)
- 2 Tbls. olive oil
- salt
Preheat oven to 450 degrees F. Use a paring knife to peel kohlrabi. Its green skin will be thin at the top and become thicker and more [Read more…]
SQUASH AND CHICKPEA FRITTERS
Adapted From Sunset Magazine, Oct. 2010
- 1/2 lb. Delicata Squash, peeled, seeded and cubed
- 2 slices whole-wheat bread
- 1 can (14 oz.) chickpeas (garbanzos), drained
- 1 large egg
- 2 Tbls. flour
- 1 tsp. chopped fresh sage leaves
- 1/2 tsp. each kosher salt & pepper
- 1/4 tsp. red chile flakes
- 3 Tbls. olive oil
Put squash in a microwave-safe container with 1/4 cup water and cover. Cook on high until squash is tender when pierced, about 3 minutes. Drain. Pulse bread in a food processor until fine crumbs form. Add squash and chickpeas and pulse until slightly chunky. Add egg, flour, sage, salt, pepper, and chile flakes. Pulse just until [Read more…]
Skillet Gnocchi, Chard & White Beans
Adapted From EatingWell.com
1 Tbls. plus 1 tsp. extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi
1 cup leeks, thinly sliced, white part only
4 cloves garlic, minced
1 small bunch chard (about 6 cups)
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese [Read more…]
Creamy Roasted Red Pepper Soup
Adapted from Elisa Rohner
2 onions, diced
3 or 4 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoon salt
2 teaspoons smoked paprika (optional)
A few dashes of dried chipotle (optional)
4 red peppers, roasted
4 cups vegetable broth
1/2 cup coconut milk
1/4 cup tahini (optional)
Preheat broiler to High. Cut peppers in half, removing the stem and seeds. Place them skin side up on a baking sheet. Broil until they are blistered and beginning to blacken. Remove to a large bowl covered with a plate to steam the skins until they have cooled. Remove skins and use the peppers in the soup.
Heat oil in a pot over medium heat. Add onion and garlic and cook for a few minutes. Add salt, paprika, chipotle and roasted red peppers. Cook for 1-2 minutes more, stirring as you go. Add broth, bring to a boil, [Read more…]
SPAGHETTI DEL PADRINO
Adapted from foodnetwork.com
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed
3 anchovy fillets, chopped
2 Beets, julienned
1 pinch black pepper
up to 1 tsp red pepper flakes, to taste
1 Tbls. chopped Parsley
12 oz. spaghetti
1 head Escarole, coarsely chopped
Parmesan cheese
Heat the oil in a sauté pan, add the garlic and let turn golden brown. Add anchovy, beets, black pepper, red pepper [Read more…]
ESCAROLE WITH BEET & ORANGES
Adapted from many sources
2 Beets
1 valencia orange
1 Tbls. lemon juice or vinegar
2 to 3 Tbls. hazelnut or walnut oil
1 large head Escarole, washed
chopped walnuts for garnish
Bake beets until tender, cool and peel. Cut them into a julienne. Marinate in the lemon juice or vinegar, salt and pepper to taste. Use the tender blanched heart of the escarole to make about 6 cups of torn leaves. Reserve the coarse leaves for cooking. Zest the orange, segment and dice the pulp, reserving juice and discarding seeds. Toss the blanched escarole with the orange and oil. To serve, plate this mixture and spoon the marinaded beets on top. Garnish with walnuts.
GARLIC ESCAROLE SOUP
Adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers. Save the tender pale hearts of Escarole for salads, use the dark outer leaves in this recipe.
1 Tbs. extra virgin olive oil
1 Onion, thinly sliced
4 garlic cloves, minced
8 cups chicken or veg stock
1 tsp. salt, or to taste
1/2 cup Arborio rice, or pearl barley
shredded chicken (optional)
5 cups Escarole, washed & roughly chopped
Heat oil in a large soup pot over medium heat. Add onion, cook for 10 min until tender. Reduce heat to low, add garlic, cook until fragrant. Add stock, salt and rice and bring to boil. Simmer for 5 minutes. Add escarole and shredded chicken, if using. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with grated Parmesan. Serves 6
Turnip & Kale Hash with Eggs
adapted from foodfitnessfreshair.com
1 1/2 Tbls. safflower or sunflower oil
2 to 3 medium Turnips, cut in 1/4-inch dice
1/4 onion, cut in 1/4-inch dice
2 cups Kale, chopped
1 Tbsp. Dijon mustard
1/2 Tbls. unsalted butter
2 eggs
Hot sauce, to taste
Heat oil in large sauté pan, over high heat. Add onion and turnips. Sauté until turnips begin to brown, 5-7 minutes. Season generously with salt and pepper. Wash about 6 kale leaves, cut out center stalk and [Read more…]
CRANBERRY-CREAM CHEESE BUNDT CAKE
adapted from www.jasonandshawnda.com
2 sticks unsalted butter, softened
8 oz. cream cheese, room temp
2 1/2 cups sugar
3 eggs, room temperature
1 lemon, juiced and zested
1/4 tsp. almond extract
1 tsp. vanilla
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup corn starch
1 tsp. salt
1 clamshell fresh or frozen Cranberries
Preheat oven to 350 degrees F. Spray a bundt pan with baking spray, coating well. Beat butter and cream cheese [Read more…]
BASIC CREAMY COLESLAW
Adapted from Cook’s Country June/July 2009
1 medium head green cabbage, shredded
1 Carrot, shredded on box grater
1/2 cup Leeks, well washed, sliced thin
2 tsp. salt
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbls. apple cider vinegar
2 tsp. sugar
1/4 tsp. pepper
One way to core and shred cabbage is to cut the cabbage into quarters, then trim away and discard the solid core. [Read more…]
BROCCOLI CASSEROLE
Adapted from foodnetwork.com
1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1 package Ramen noodles, broken up
6 cups broccoli, stems peeled, heads chopped
1/2 tsp. salt
1 1/2 tsp. fresh ground black pepper
flavor pack from Ramen
12 oz. sliced mushrooms, sautéed in butter
Place a large pot of water on to boil, prepare an ice water bath. Peel stems of broccoli and cut into 1½ – inch lengths, halve or quarter stems and coarsely chop heads. When water is at a full rolling boil, salt generously and blanch [Read more…]
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