Last week both our very own Allan, along with Dave from Food and Ferments, mentioned that they’d been wanting to try to make a dressing out of F&F’s Ginger Beets. Of course, I stole their idea and ran with it – and once you have a dressing, you need a salad to keep it company! Expect a combo of sweet and tangy flavors, supported by hardy greens and protein-packed eggs. As always, I make my kitchen creations to suit my taste, but don’t be afraid to experiment to make them fit yours! Ginger Beet Power Salad By Holly Rodricks Makes as many servings as desired Ingredients: Ginger Beet Dressing – 1 cup Food and Ferments‘ Ginger Beets, liquid reserved 1/4 cup Extra Virgin Olive Oil 1 tsp. Whole Grain Mustard 1/4 tsp. Raw Honey 1/4 tsp. Garlic Powder 1/4 tsp. dried Parsley 1/4 tsp. Salt 1/8 tsp. Pepper Power Salad (per serving) – 1 handful of Spring Mix 1 handful of Spinach 1 handful of Kale, stems removed, roughly torn and massaged with a bit of Olive Oil, Lemon Juice, and Salt 4-5 slices of Ginger Beets 1 tbsp. dried Cranberries 1 tbsp. Raw Pepitas (Pumpkin Seeds) 1 tbsp. freshly grated Parmesan (Optional) 1 Egg Instructions: To make the the Dressing – Coarsely chop the Ginger Beets. Combine all ingredients and blend using a regular blender, immersion blender, or food processor. Use reserved liquid to thin Dressing to desired consistency. Refrigerate while preparing salad. Dressing should be used within one week. To make the Salad – Mix Greens together and place in bowl. Sprinkle with Cranberries and Pepitas and layer sliced Ginger Beets on top. Poach egg, soft boil, or cook sunny side up. Lay hot egg on top of salad, sprinkle with Parmesan, and serve!
This recipe is easy, flavorful, and irresistible. Just a small handful of ingredients give it all the savor and pop it needs to take a simple roasted squash and turn it into a full meal! Lemon Garlic Spaghetti Squash By Holly Rodricks Serves 4. Ingredients: 1 medium-to-large Spaghetti Squash 4 tbsp. Butter (or Coconut Oil for vegan version) 1 tbsp. freshly squeezed Lemon Juice 4-6 cloves Garlic, minced 2 tbsp. fresh Parsley, minced Salt and Pepper, to taste pinch of Red Pepper Flakes (Optional) grated or shredded Parmesan Cheese, to taste (Optional) Instructions: Preheat oven to 375º. Pierce Spaghetti Squash throughout several times with paring knife. Place on baking sheet and bake for approximately 1 hour or until knife can pierce it without resistance. Remove sheet from oven and allow Squash to cool. Once cool enough to handle, cut in half and scrape out seeds. Using a fork, scrape flesh of Squash away from skin, creating thin strands. Continue until all Squash has been removed. In a large skillet or frying pan over medium heat, warm up Butter and sauté Garlic until aromatic. Add Lemon Juice, Parsley, and Red Pepper Flakes and sauté for an additional minute. Add Spaghetti Squash and toss until evenly coated, sprinkling with Salt and Pepper to taste. Serve hot, topped with Parmesan and more fresh Parsley. *Image courtesy of: http://img.huffingtonpost.com/asset/,scalefit_600_noupscale/561e479f12000026007e5100.jpeg.
The key to this recipe is cast iron, which will sear the frying peppers evenly to the charring point in a way that non-stick or other types of pans just can’t do. If you haven’t ventured into the wide world of skillet cooking, I highly recommend it! Parmesan Skillet-charred Frying Peppers Adapted from a recipe by Casey at Food Fanatic Makes 2 servings. Ingredients: 4 large Frying Peppers, cut in half lengthwise and seeded 4 tbsp. Oil of Choice (I recommend using an oil with a higher smoke point, such as Coconut or Avocado Oil, or even Lard or Clarified Butter, a.k.a. Ghee.) Garlic Salt and Pepper to taste Freshly grated Parmesan to taste Instructions: Place cast iron skillet over medium-high heat until blazing hot. Reduce heat to medium and add Oil.* Using tongs, Lay Peppers in oil, cut side down. Sprinkle generously with Garlic salt and Pepper. Cook for 5 minutes without moving. Steam will build up underneath each piece, allowing them to cook and become tender. Flip Peppers and cook undisturbed for 5 more minutes, until skins start to blister and char. Continue to flip and cook peppers until blackened to your preference. Transfer hot Peppers to serving dish and smother with Parmesan while still hot. *In this recipe, it’s key to give the peppers room. In order to keep them from being crowded, you may have to divide both oil and peppers and cook in two batches. *Image courtesy of http://www.huffingtonpost.com/food-fanatic/charred-peppers_b_3931056.html.
Goulash was already family favorite in my house before I started using fresh heirloom tomatoes instead of their canned plum cousins. This recipe was birthed out of a creative stroke of inspiration and more heirlooms than I could keep up with before they spoiled. As the old saying goes, “Necessity is the mother of invention,” and so my summer goulash was born. The sweetness of the heirloom tomatoes gives this dish a fresh, lively new life, and it always seems to disappear just as soon as I make it! Summer Goulash with Heirloom Tomatoes By Holly Rodricks Makes 4-6 servings. Ingredients: 1 lb. Ground Beef 3-4 medium-sized Heirloom Tomatoes, blanched, peeled*, cored, and chopped roughly 3-4 cloves Garlic, minced Pinch of Baking Soda 8-10 leaves of Basil, thinly sliced Salt & Pepper to taste 1 lb. Macaroni or medium-sized, textured pasta of choice (Rotini, Fusili, etc.) Freshly grated Parmesan Instructions: Cook Ground Beef in a large skillet over medium heat until almost done. Remove from pan with slotted spoon, and set aside. Use oil from Beef remaining in pan to sauté Onions until translucent and soft. Add minced Garlic and sauté for an additional 1-2 minutes, until aromatic. Add Tomatoes and Beef, and allow to simmer for 10 minutes. Add Baking Soda, Sugar, Basil, and Salt and Pepper to taste, and increase heat to medium-high. Stir regularly, allowing to bubble for 15-20 minutes, or until tomato liquid thickens slightly and reduces by half. While liquid is reducing, cook pasta in salted water, and drain when cooked. Add pasta to skillet with all other ingredients. Mix thoroughly to combine. Serve hot, garnished with fresh Parmesan. *The tomatoes must be peeled to create the desired sauce in this recipe. To do this, fill a medium-sized pot halfway with water and bring to a boil. When the water is bubbling, drop your tomatoes in and let them sit in the boiling water for 30 second. Remove them with a ladle or tongs and put them in a sink full of cold water. Once they have cooled, the skins should peel right off.
Looking for a recipe that uses just about all your CSA share ingredients at once? Guest Chef DeAnna Germano has just meal for you – a delicious skillet bake that is a medley of so many delicious vegetables in one dish that it makes our eyes twinkle and our stomachs rumble. Enjoy! Black Eyed Pea and Kale Skillet with Hot Tomato Oil by DeAnna Germano, Owner and Chef at Chef4Rent Makes 3-4 servings. Ingredients: 1 can Black Eyed Peas, rinsed 1 bunch Kale Leaves, rinsed and torn or chopped into bite-sized pieces 1 Zucchini or Squash, diced 1 Tomato, diced 1/4 cup Onion, diced 2 cloves Garlic 1 Japanese Turnip, finely diced 1 tsp. Crushed Red Pepper (or more, to taste) 2 tbsp. Olive Oil Pinch of fresh Parsley Pinch of fresh Sage Pinch of fresh Thyme 1/2 cup fresh Mozzarella, diced 1/2 cup Tomato Soup Instructions: Sauté onion in oil over medium-low heat until caramelized. Add garlic and sauté approximately 2 minutes, until aromatic. Add remaining veggies and sauté until tender. Add tomato soup, herbs and spices, and black eyed peas, and cook down – approximately 4 minutes over medium-high heat. Sprinkle diced mozzarella evenly over top, and broil for 10 minutes in oven, until cheese is melted and browned. *DEANNA GERMANO, is the owner and chef at Chef4Rent, a local caterer specializing in cakes, home meal deliveries, and special events. *Image Courtesy of: http://cdn-img.health.com/sites/default/files/migration/img/web/2013/02/slides/easy-kale-recipes-400×400.jpg
Lest you think arugula and kale can be only tossed in salads or sautéed and wilted, guest Chef DeAnna Germano, shares a creative way to incorporate these fresh veggies into a delicious party condiment! Arugala and Kale Parmesan Dip by DeAnna Germano, Owner and Chef at Chef4Rent Ingredients: 1 tbsp. Olive Oil 5 oz Arugula 5 oz. Kale 1 tbsp. Sugar 3 Garlic Cloves, sliced thin 1/4 cup Sage leaves, tightly packed 1/3 cup Plain Yogurt 1/4 cup grated Parmesan 1/4 tsp. Salt 1/4 tsp. Pepper Instructions: Heat Olive Oil in large pan. Add sliced Garlic. Cook about two minutes, until Garlic begins to brown and become aromatic. Add Arugula and Kale. Allow to wilt and cook down. Add Sage, and cook for 1 more minute. In blender, blend Greens, Cream Cheese, Sugar, Parmesan, Salt, and Pepper. Fold Yogurt into blended mixture. Serve dip cold (like hummus) with crackers, chips, or sliced veggies. *DEANNA GERMANO, is the owner and chef at Chef4Rent, a local caterer specializing in cakes, home meal deliveries, and special events. *Image Courtesy of http://joylovefood.com/wp-content/uploads/2016/01/Kale-and-Artichoke-Greek-Yogurt-Dip-3.jpg