Crispy Kohlrabi and Apple Slaw

June 14, 2017info@mainstreetfarms.comKohlrabi, Mint, Recipes, Summer FoodsNo CommentsApple, Feta Cheese, Gluten Free, Kohlrabi, Lemon Juice, Mint, Salad, Slaw, Sunflower Seeds, Vegan, Vegetarian

Although not sweet, kohlrabi is often compared to apples in terms of its crispness and juiciness, which makes it a wonderful highlight when sliced into matchsticks and added to any slaw or salad. Crispy Kohlrabi and Apple Slaw Based on a recipe by Cookie and Kate Makes 4 servings. Ingredients: 2 small Kohlrabi, cut into matchsticks (about 1 lb.) 1 large Honeycrisp Apple, cored and cut into matchsticks (about ½ pound) ⅓ cup grated Feta Cheese (Optional, not shown) ¼ cup fresh Mint leaves, thinly sliced 3 tbsp Sunflower Seeds 2 tbsp. Extra Virgin Olive Oil 2 tbsp. Lemon Juice Lemon Zest, to taste flaky Sea Salt (like Maldon) and freshly ground Black Pepper, to taste Instructions: In large serving bowl, combine Kohlrabi and Apple matchsticks. Add Cheese, if using, and Mint leaves and Sunflower Seeds. Shave Lemon Zest liberally over bowl, to taste. Drizzle in Olive Oil and Lemon Juice, then sprinkle lightly with Salt and Pepper. Use hands to gently toss salad. Finish with another light sprinkle of Salt and Pepper. Serve immediately or chill and serve within 2 days. *Photo courtesy of: http://cookieandkate.com/images/2015/10/crispy-apple-kohlrabi-salad.jpg.

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Stuffed Baked Potatoes with White Beans and Kale

November 7, 2016Holly RodricksFall Foods, Recipes, Winter FoodsNo CommentsCurly Kale, Dinosaur Kale, Garlic, Gluten Free, Great Northern Beans, Greens, Kale, Lemon Juice, Onions, Potatoes, Red Pepper Flakes, Red Russian Kale, Rosemary, Sweet Potatoes, Vegan, Vegetarian, Vinegar

Two of my favorite comfort foods are baked potatoes and greens and beans. This recipe combines the best of both worlds into a single warm and hearty dish that’s easy to make! The secret is open-roasting the potatoes, yielding a perfectly cooked inside with a wonderfully crispy exterior. For a bigger mix of flavors, try substituting sweet potatoes or even different kinds of greens or beans! Stuffed Baked Potatoes with White Beans and Kale By Holly Rodricks Makes 4 servings. Ingredients: 4 medium-large Potatoes (or Sweet Potatoes) 2 tbsp. + 1 tsp. Olive Oil 1 bunch Kale, stemmed and sliced into ribbons 1 1/2 cups (or 1 can, drained) Great Northern Beans, cooked 1 small Onion, diced 2 cloves Garlic, sliced thinly 1/4 tsp. fresh Rosemary, minced (Optional) Juice of 1/4 Lemon or 1 tsp. White Vinegar Pinch of Red Pepper Flakes Salt and Pepper to taste Instructions: Place rack in center of oven and reheat to 400º. Scrub Potatoes and pierce multiple times with fork. Coat Potatoes with 1 tsp. Olive Oil. Sprinkle generously with Salt and Pepper. Place Potatoes in oven, directly onto rack. Place cookie sheet on rack below Potatoes to catch any drips. Rotate Potatoes every 20 minutes. It should take approximately 1 hours to cook fully. When Potatoes have 15-20 minutes left, place remaining Olive Oil in a large frying pan or skillet over medium heat. Add onions and sauté until soft and translucent. Add Garlic, Rosemary, and Red Pepper Flakes. Stir and sauté for an additional 1-2 minutes, until aromatic. Add Beans and cook for 5 minutes, stirring occasionally. Add Kale and stir occasionally for approximately another 5 minutes until bright green and wilted. Add Salt and Pepper to taste. Remove from heat and stir in Lemon Juice or Vinegar Remove Potatoes from oven. Plate and slice down the middle. Split open, stuff with hot Beans and Greens, and enjoy! *Image courtesy of: http://www.recipeshubs.com/thumbs/2270793-spicy-beans-and-greens-sweet-potato.jpg.

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Pan Seared Salmon with Arugula and Candy Striped Beets

October 10, 2016Holly RodricksFall Foods, RecipesNo CommentsArugula, Brown Rice, Cayenne, Cous Cous, Farro, Ginger, Lemon Juice, Maple Syrup, Quinoa, Salmon, Shallot, Wine Vinegar

What can I say about this one? Just thinking about it makes my mouth water. Sweetness, spiciness, and a wonderful tanginess collide to make the most delectable of dishes. Pan Seared Salmon with Arugula and Candy Striped Beets By Holly Rodricks Makes 2 servings. Ingredients: 2 Salmon fillets 1 cup Candy Striped Beets, peeled and diced large 2 handfuls Arugula 1/2 cup hearty Grain of choice, (Brown Rice, Cous Cous, Farro, Quinoa, etc.) 1 inch piece of fresh Ginger, grated or minced finely 1 Shallot, minced 6-7 tbsp. Olive Oil or Ghee, divided (or Oil of choice) 2 tbsp. Maple Syrup 1 tbsp. fresh Lemon Juice or 1 tbsp. Wine Vinegar pinch of Cayenne Pepper (Optional) Salt and Pepper, to taste Instructions: Preheat oven to 375º. Place diced Beets on rimmed baking sheet. Toss in 1-2 tbsp. of Oil until evenly coated and generously sprinkle with Salt and Pepper. Bake for 30-40 minutes or until fork-tender. While Beets are baking, cook Grain according to package instructions. When Grain is completely cooked but still hot, remove from heat, add Arugula, Salt and Pepper to taste, and a drizzle of Oil. Stir until mixed well and set aside. Generously sprinkle each side of the Salmon fillets with Salt and Pepper. Whisk remaining Oil, Maple Syrup, Lemon Juice, Cayenne, Shallots, and Ginger. When Grain is ready and Beets have just come out of the oven, place medium-sized skillet over high heat. Add liquid marinate to pan. Lay Salmon fillets into pan and do not disturb for 2-3 minutes, until side of fillet touching pan is caramelized and separates easily from skillet. Flip and cook for a remaining 2-3 minutes or until fillets reach desired level of “done-ness.” Plate Grain, lay Salmon on top, and sprinkle with roasted Beets. Serve and enjoy! *Image courtesy of: https://media.blueapron.com/recipes/479/c_main_dish_images/20141015-2124-16322-7749/Salmon_20with_20Candy_20Beets-0039_splash_feature.jpg

Lemon Maple Roasted Vegetables

October 10, 2016Holly RodricksFall Foods, RecipesNo CommentsCayenne Pepper, Fennel Bulb, Garlic, Ginger, Gluten Free, Japanese Eggplant, Lemon Juice, Maple Syrup, Parsley, Red Pepers, Vegan, Vegetarian

Although these vegetables are photographed with a fried-egg topper (Call it my unconventional breakfast!), this is an excellent accompaniment to a delicious salmon fillet, and the same preparation works wonderfully for pan-searing the fish. Substitute other kinds of vegetables based on what’s in season. The marinate is the star here! Lemon Maple Roasted Vegetables By Holly Rodricks Makes 3-4 servings. Ingredients: 2 Red Peppers, sliced in 1/4″ strips 2 Japanese Eggplant, sliced diagonally into 1/4″ rounds and then trimmed into strips 1 Fennel Bulb, sliced 1/4″ thick (See post on Fennel Bulb preparation for more details.) 1 tsp. fresh Ginger, finely grated or minced 3 cloves Garlic, minced 3 tbsp. Maple Syrup 3 tbsp. fresh Lemon Juice 2 tbsp. Parsley, chopped finely 1/4 tsp. Cayenne Pepper Salt and Pepper, to taste 3 tbsp. Oil of choice (2 tbsp. reserved) Instructions: Combine Ginger, Garlic, Maple Syrup, Lemon Juice, Parsley, Cayenne Pepper, Salt, Pepper, and 1 tbsp. Oil in a small bowl. Whisk all ingredients together until marinate is evenly blended. Place Peppers, Eggplant, and Fennel in large bowl. Pour marinate over vegetables and toss until well-coated. Set aside. Place a large skillet over medium-high heat. Add remaining 2 tbsp. of Oil to pan. When pan and oil are hot, add vegetables. Adjust heat to medium, stirring vegetables occasionally for 10-15 minutes until Peppers and Eggplant are softened, and Fennel is slightly translucent but still has a little crunch. Remove from skillet and enjoy!

End of Summer Fiesta Salad

September 19, 2016Holly RodricksCucumber, Head Lettuce, Recipes, Summer FoodsNo CommentsBasil, Bell Peppers, Black Beans, Cherry Tomatoes, Chicken, Colored Peppers, Cucumber, Garlic Powder, Gluten Free, Grilled Chicken, Grilled Veggies, Heirloom Tomatoes, Lemon Juice, Lettuce, Monterrey Jack Cheese, Onion Powder, Oregano, Salsa, Spring Mix, White Wine, Zucchini

This is easily one of my favorite seasonal meals. It’s a mix of just about every summer veggie I can get my hands on, topped with zesty grilled chicken. AND it’s a great way to throw something together out of all the odds and ends of your CSA share at the end of summer. If there are certain vegetables you prefer more than others, I encourage you to tailor the recipe to your tastes. Particularly as the seasonal offerings change, you can make substitutions based on what’s available. No matter what, I promise you’ll be coming back for seconds! End-of-summer Fiesta Salad By Holly Rodricks Makes 4 servings. Ingredients: Quick Chicken Marinate – 2-3 Chicken Breasts (or 1.5 – 2 lbs. chicken or other poultry), cut into tender-sized strips 1 tsp. Onion Powder 1 tsp. Garlic Powder 1 tsp. dried Oregano 1 tsp. dried Basil 3/4 tsp. Salt 3/4 tsp. Pepper 1/3 cup White Wine* 1 tbsp. Lemon Juice (Optional) 1 tbsp. Olive Oil Grilled Veggies – 3-4 Zucchini, sliced diagonally lengthwise into long, flat pieces 3-4 Colored Bell Peppers, seeded and quartered Any other veggies of choice that you enjoy grilled Olive Oil Salt and Pepper to taste Salad – 1 bag Spring Mix (or 1 head Lettuce, chopped) 1 small Cucumber, sliced 1 pint Cherry Tomatoes, halved, or 1 Heirloom Tomato, chopped bite-sized 1 Avocado, sliced (optional) 1 cup Black Beans, canned or cooked 1/2 cup Monterrey Jack Cheese, shredded Salsa of choice Instructions: Mix all marinate ingredients together and allow to sit for 5 minutes until dried herbs re-hydrate a bit. Add Chicken to marinate and toss to evenly coat. Allow to sit for a minimum of 20-30 minutes, or as along as a full day. (I like to get the Chicken in the marinate in the morning before heading out for the day, and grill it when I’m home for dinner.) While Chicken is marinating, toss Zucchini and Colored Peppers in olive oil, salt and pepper. Cover and let sit for as long as Chicken marinates. Grill marinated Chicken and vegetables. When done, set aside to cook slightly. Fill salad bowls with Spring Mix and layer with Cucumbers, Tomatoes, Avocados, and Black Beans. Sprinkle with Monterrey Jack Cheese. Slice cooled Chicken and grilled veggies into thin strips and lay over salad. Top with heaping spoonful of Salsa and enjoy! *If you don’t have any White Wine on hand, substitute equal parts Vinegar and Water adding up to 1/3 cup and add 1 tsp. Sugar.

Red Lentil and Squash Soup

August 9, 2016Holly RodricksRecipes, Summer FoodsNo CommentsCoriander Powder, Gluten Free, Ground Cardamom, Ground Ginger, Lemon Juice, Parsley, Red Lentils, Soup, Squash, Summer Squash, Turmeric, Vegan, Vegetarian

Looking for something a little different for lunch this week? Dress up simple lentils with our fresh summer squash and a combination of savory spices that will have you asking for seconds and thirds! Red Lentil and Squash Soup By Briel Driscoll Makes 3-4 servings. Ingredients: 3/4 cup red lentils 2 small Summer Squash, halved and sliced 1 Onion, chopped 1 Garlic clove 3 cups Water 1 tbsp. Fresh Parsley, plus more for garnishing 1/4 tsp. Coriander Powder 1/4 tsp. Ground Cardamom 1/2 tsp. Turmeric Powder 1/2 tsp. Ground Cumin 1/2 tsp. Ground Ginger 1/8 tsp. Pepper Salt to taste 1 1/2 teaspoon Lemon Juice Instructions: Combine all ingredients except Lemon Juice in large pot. Stir until evenly mixed. Bring to a boil and simmer until lentils are tender and cooked through. Add lemon juice, sprinkle with parsley, and serve.

Fresh garlic scapes on plate. On white background.

Tangy Garlic Scape Dressing

July 3, 2016Holly RodricksRecipes, Spring FoodsNo CommentsGarlic Scapes, Gluten Free, Lemon Juice, Olive Oil, Salad Dressing, Vegan, Vegetarian

What on earth is a garlic scape, and what do you do with it? This is a question asked by countless CSA members across the country. Garlic Scapes are the stalks that grow from hardneck garlic bulbs. If you let them go, they will eventually bloom into flowers when the plant is mature…or you can harvest them waaay before that and eat them…because they’re DELICIOUS! Imagine a scallion that tasted garlick-y instead of onion-y, and you have a garlic scape. My favorite way to eat them is in homemade salad dressing, but if you want a couple more ideas, take a look at my post on Kitchen Tips for Garlic Scapes. Tangy Garlic Scape Dressing By Holly Rodricks Makes approximately 8 oz. Ingredients: 5 Garlic Scapes, roughly chopped into medium-sized pieces 1/2 cup Extra Virgin Olive Oil 1/4 cup Water Juice of 1 Lemon Salt and freshly ground Pepper to taste Instructions: Put Garlic Scapes, Olive Oil, and Water in blender or food processor. Run until Scapes are finely blended into liquid, in tiny chunks. Spoon mixture into 8 or 16 oz. mason jar (or other container with tight fitting lid). Add remaining ingredients. Place lid on jar and shake vigorously to combine. Keep refrigerated. (Remove from refrigerator 30 minutes before serving to allow oil to return to liquid state at room temperature.) *Image courtesy of: http://savingdinner.com/nutrition-escapes-fresh-garlic-scapes/

Zesty Sautéed Kale

July 3, 2016Holly RodricksFall Foods, Recipes, Summer Foods, Winter FoodsNo CommentsBacon Fat, Garlic, Gluten Free, Greens, Lemon Juice, Onion, Red Russian Kale, Vegan, Vegetarian, White Vinegar

For many, the hardiness of raw kale is an acquired taste. I never used to enjoy it when I was younger, but then I learned a little trick….if you lightly sauté the greens, wilting them just a little, they keep their crispness but lose that chewy texture, becoming sweet and delectable. Below is an example of a simple kale preparation that hits the spot! Zesty Sautéed Kale By Holly Rodricks Serves 2-3. Ingredients: 1 bunch Red Russian Kale, stems removed and leaves roughly chopped (Can substitute any hardy green if kale is not available.) 1 small Onion, thinly sliced 1 clove Garlic, minced 1 – 2 tbsp. Oil of choice (For those omnivores out there, bacon grease gives this a really nice, full flavor.) 1 tsp. fresh Lemon Juice or White Vinegar Salt and freshly ground Pepper to taste Instructions: Heat up oil in a medium-sized skillet. Sauté Onions until they start to soften and become translucent. Add minced garlic. Sauté for an additional minute, until garlic becomes aromatic. Add chopped Kale. Gently stir every minute or so, to make sure leaves are evenly exposed to heat. Add Salt and Pepper as you go. The aim is to slightly wilt the greens, not to cook them down to nothing. After 2-3 minutes or as soon as they start becoming tender and brightening in color, remove them from the heat. Add the Lemon Juice or White Vinegar, and stir to evenly combine. Serve immediately, alongside your favorite main course.

Tag: Lemon Juice