T&D Willey Farms

Organic Farm | Madera, California

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© 2023 Copyright T & D Willey Farms
Madera, California 93637
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Recipes for

basil beets Broccoli brussel sprouts cabbage carrots Chard Citrus Fruits cucumber dill eggplant escarole fennel Go-to Suppers Hard Squash Holiday Favorites hot chile peppers kale Kohlrabi leek leeks lettuce mei qing choi parsley parsnips potato potatoes roma tomatoes Rosemary rutabagas spinach sweet peppers table tomatoes turnips watermelon yellow squash zucc zucchini
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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.