DOWN on the FARM
with Tom Willey
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…]
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