Recipes from our Kitchen
Good Food, Good Mood!
Please visit this site for a cool article about “What to Do” with your share each week, also with more recipes.
http://www.npr.org/2011/06/08/137034621/oh-the-things-you-can-do-with-a-farm-share-box?sc=fb&cc=fp
Garlic Scapes (pictured below) are an awesome midsummer treat! Here are some helpful links to recipes for these delicious and healthy food.
http://www.2sistersgarlic.com/articles/garlic_scape_recipes.htm
http://allrecipes.com/Recipe/rudys-garlic-scape-pesto/detail.aspx
At Good Life Valley Farm we’re all about BEING WHAT WE EAT. Here are some recipes we love to use when preparing some of the delicious, fresh produce we harvest each day from the garden! (this page will increasingly become more organized).
Send us your favorite recipes and they will be posted for all of our eating community to devour!
Mustard Greens Recipe
Ingredients
- 1/2 cup thinly sliced onions
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 1 pound mustard greens, washed and torn into large pieces
- 2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.
Serves 4.
Swiss Chard Recipe
Ingredients
- 1 large bunch of fresh Swiss chard
- 1 small clove garlic, sliced
- 2 Tbsp olive oil
- 2 Tbsp water
- Pinch of dried crushed red pepper
- 1 teaspoon butter
- Salt
Method
1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
Roasted Baby Carrots Recipe
Ingredients
1 1/2 lbs of 5 inch long baby carrots, carefully washed, greens cropped to 1 inch above top of carrot
1 red onion, peeled, cut into 8 wedges
2 Tbsp olive oil
1 Tbsp fresh chopped rosemary, or 1 teaspoon of dried rosemary
Garlic powder
Salt and pepper
Method
1 Preheat oven to 400°F. Gently toss together the carrots, red onion, rosemary to coat with the olive oil. Lay out on a rimmed baking pan. Sprinkle with garlic powder, salt, and pepper.
2 Roast for 30 to 40 minutes on middle rack or bottom rack, until well browned.
Serves 4.
Lemon-Mint Snap Peas & Lima Beans
Fresh-tasting lemon-mint vinaigrette dresses up snap peas and lima beans in a hurry. The creamy texture of limas is a perfect counterpart to the crunch of the sugar snap peas. Try this vinaigrette with asparagus and green beans too.
Makes 6 servings, about 2/3 cup each
ACTIVE TIME: 15 minutes
TOTAL TIME: 15 minutes
EASE OF PREPARATION: Easy
1 small shallot, minced
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 teaspoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound sugar snap peas, trimmed
10 ounces frozen baby lima beans, thawed
1. Whisk shallot, oil, lemon juice, mint, mustard, sugar, salt and pepper in a large bowl.
2. Bring 2 inches of water to a boil in a medium saucepan fitted with a steamer basket. Steam snap peas and lima beans until the snap peas are tender-crisp and the lima beans are heated through, 5 to 7 minutes. Toss with the vinaigrette.
Mixed Green Salad with Pecans, Goat Cheese, and Honey Mustard Vinaigrette Recipe
If making in advance for a party, do not add the dressing until you are ready to serve. The recipe makes more salad dressing than is required for the salad.
Ingredients
- 4 ounces pecans, whole
- 1 Tbsp melted butter
- 1 Tbsp sugar
- 2 Tbsp honey mustard
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 cup balsamic vinegar
- 3/4 cup olive oil
- Salt and pepper to taste
- 1 lb mixed salad greens, including fresh baby spinach
- 4 ounces goat cheese
- 1/4 cup dried cranberries
- 1 red bell pepper, cored, seeded, and cut into 1-2 inch thin slices
Method
1 Preheat oven to 300°F. Place pecans in a bowl, pour melted butter over them, sprinkle with sugar, and gently toss until the pecans are all well coated with a dusting of sugar. Place them in a single layer on a parchment paper or Silpat lined cookie sheet. Bake for 20 minutes. Let cool to touch.
2 Whisk together the honey mustard, garlic, red pepper flakes, and balsamic vinegar in a medium sized bowl. Slowly drizzle the oil into the mixture, whisking constantly until completely incorporated. Season to taste with salt and pepper.
3 Place lettuces and baby spinach in a large bowl. Add the goat cheese, dried cranberries, red bell pepper, and pecans. Toss with 1/4 cup of the dressing.
Serve immediately.
Serves 8.
Chill remaining dressing.
