Thursday, September 4, 2014

Recipes from Our Farm Share Members

Thank you to all who have shared some of their favorites!  If you have some you are willing to let us share on the blog, please send us a note.  If you can give us the recipe in a format that is easy to copy/paste, we would greatly appreciate it!

Two from Chip Bouzard.  Thank you Chip!

Sunomono (Japanese Cucumber Salad)
Makes 4 servings
    2 cucumbers, very thinly sliced                                     
    2 teaspoons salt                                               
    1/3 cup rice vinegar                                           
    1 tablespoon sugar                                             
    2 teaspoons soy sauce                                          
    1/4 teaspoon fresh grated ginger                               

Cut cucumbers into very, very thin slices; place in bowl and sprinkle with salt. Let stand at room temperature 30 minutes, or until cucumbers are softened. Drain and squeeze out excess liquid. Combine vinegar, sugar, soy sauce and ginger in serving bowl; add cucumbers and mix well. Chill thoroughly before serving.

Beet Pesto
Makes 6 servings  45 minutes

This is an eye popping side or an excellent main course. Beets are not the dominant flavor in the final pesto. Very good—I promise!

    3 larges purple beets                                          
    3 cloves garlic, peeled and smashed  (or 4 or 5…)                          
    1/2 cup shelled pistachio nuts                                 
    1/4 cup fresh lemon juice                                      
    1/4 cup olive oil                                               
    1 cup finely grated parmesan cheese                            
    Salt to taste                                                  
    1 pound dry spaghetti                                          

Directions:

Bring a medium pot of water to a boil. Add the beets. Boil until fork tender. {this took me about 30 minutes}

Drain the beets and skin them. Chop into quarters and place in the bowl of a food processor. Add the garlic, pistachios, lemon juice and olive oil and pulse into smooth. Add the Parmesan and continue pulsing until you have a relatively smooth thick spread.

Bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente. Drain when done and toss with pesto. Serve immediately.

Note: I have frozen this to good effect.

A suggestion from Mariah Birgen.  She feels this recipe at this site would be worth a try for those who are leery of eggplant.

From Shannon and Graham
found at this website.
ZUCCHINI CORN PANCAKES
 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Yield4 servings
These easy pancakes are the perfect side dish or appetizer to any meal. And best of all, they don't even taste "healthy"!
INGREDIENTS
  • 1 pound zucchini, grated
  • 1 teaspoon salt
  • 1 cup corn kernels, frozen, canned or roasted
  • 4 large eggs, beaten
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup shredded cheddar cheese
  • 3/4 cups all-purpose flour
  • 2 tablespoons olive oil
INSTRUCTIONS
  • Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
  • In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
  • Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  • Serve immediately.
A second recommendation from Shannon and Graham can be found at this location on the web.   It is called Spicy Beet-Green Crostini.

Enjoy!

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