Recipe Odds and Ends

The old Genuine Faux Farm website (may it rest in pieces) was - as it is with so many things - always a work in progress.  The recipe section being one of those things that got attention whenever our customers started asking more questions about how to use certain items that would show up in our CSA shares.  

Over time, we accumulated a fair number of recipes.  And, depending on our available time, we tried to put them out there.  But, not every veggie got the same love as other veggies.  Perhaps, someday, we'll share more of the recipes that are hiding out in old CSA emails, or old brochures... or wherever they are hiding.  But, for now, we're just trying to put the contents of the website here - so they are available to you.

Enjoy!

Carmelized Carrots

Ingredients
2 T olive oil
2 lb. whole small carrots, peeled, tops on, and halved lengthwise
¼ t salt
4 cloves garlic, thinly sliced
2/3 cup whipping cream
1/8 t cayenne pepper
Snipped Italian (flat leaf) parsley

Preparation
In an extra-large skillet cook carrots, cut sides down, in hot oil. Sprinkle with salt. Cook, covered, for 10 minutes. Uncover. Turn carrots, add garlic. Cover and continue cooking for 10 minutes more or until carrots are tender and both sides are golden brown. During cooking, gently shake skillet occasionally to prevent carrots from sticking. Transfer carrots to serving plate, cover and keep warm.

Add cream and cayenne pepper to skillet. Bring to boiling. Reduce heat; boil gently uncovered for 2 to 4 minutes until cream is slightly thickened. Pour over carrots. Serve immediately.

Makes 8 (1/2 cup) servings

Harvest Squash and Apple Soup

• 1 med onion, chopped (1/2 cup)
• 1 small carrot, sliced (1/3 cup)
• 1 3/4 cups apple cider or apple juice
• 1 tsp chicken bouillon granules
• 1 tsp lemon juice
• 1/4 tsp ground ginger
• 1/4 tsp white pepper

Cook onion & carrot in cider covered for 12 minutes (or until very tender). Do not drain. Stir in other ingredients.

• 2 cups acorn or butternut squash, cooked & mashed
• 1 cup milk

Transfer cider mixture to blender bowl. Add squash. Cover and blend until smooth. Place mixture in saucepan. Stir in milk. Bring to a boil, stirring constantly. Reduce heat, cover and simmer for 5-10 minutes (until flavors blend - stir periodically).

Optional - add sour cream and chives to top each serving.

Roasted Brussel Sprouts

1 pound Brussel Sprouts, cleaned
2-3 T olive oil
salt and pepper to taste
Place brussel sprouts in a baking dish (I use a 9" square glass pan). Sprinkle olive oil over the sprouts and toss to coat.
Add salt and pepper to taste. Bake at 400F for 20 min, stir and bake another 10-15 min. until they are tender all the way through. Sprouts will be slightly crispy on the outside and tender inside.
As an option, add half as many carrots as sprouts, increase oil and bake.

Tossed Salad with Creamy Parmesan Dressing

3 cups torn leaf lettuce
1 cup shredded red cabbage
1 medium red or yellow sweet pepper (cut into 3/4" pieces)
1 cup red/yellow baby pear tomatoes or cherry tomatoes (halved)

1/3 cup dairy sour cream
1/4 cup finely shredded parmesan cheese
1 tablespoon red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon-style mustard
1 to 2 tablespoons milk - as needed for desired consistency

Combine first 4 ingredients in large salad bowl. Stir remaining ingredients together in small mixing bowl. Pour this dressing over the salad and toss lightly to coat. Serves four.

Tossed Lettuce and Herb Salad

• 2 cups mild lettuce, chopped
• 1 tsp finely chopped oregano
• 1 tsp finely chopped tarragon
• 1 tsp finely chopped marjoram
• 1 tsp finely chopped chive
• 1 tsp chopped winter onions (or green onions)

Mix ingredients together. Serve with light balsamic vinegar dressing. Adjust spices to your taste. 

Leek Soup

• 1 cup light cream
• 1/4 cup flour

Mix together until flour is blended in

• 3 or 4 cups chicken broth/stock
• 8 small to medium leeks diced
• 1 tsp salt
• 1 tbs oregano/marjoram leaves (more or less to taste)
• 1 tsp rosemary
• 1 tsp thyme
• 2 cups fresh chopped mushrooms

Cook the above together for 15-20 minutes until leeks and mushrooms are soft.

Combine with cream/flour mixture while still on heat. Stir until lightly boiling. Serve warm.

Potato Cakes with Zucchini and Onion

Combine 3 cups grated zucchini & 1/2 teaspoon kosher salt in a colander. Let drain for 5 minutes, then wring dry in a kitchen towel.

Stir together:

• 3 cups Russet potatoes (grated)
• 1/2 cup onion (grated)
• 1/2 cup flour
• 1/4 cup Parmesan cheese (grated)
• 1 egg
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon cayenne

Heat 2 tablespoons olive oil in a nonstick skillet over med-low heat. Drop potato mixture in oil (1/4 cup at a time). Flatten to 1 inch thick. Saute cakes until potatoes are cooked (about 5 minutes per side). Fry in batches, using additional oil as needed.

Makes 12 cakes.