Recipe: Veggie Chili

Veggie Chili // Serves 4 to 6 

1 tablespoon olive oil

1 small onion, diced

2 garlic cloves, minced

Coarse salt and ground pepper

2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise

2 carrots, thinly sliced

1 tablespoon chili powder

1 teaspoon ground cumin

1 can (19 ounces) black beans, rinsed and drained

1 can (28 ounces) crushed tomatoes

1 or 2 cups frozen corn kernels, thawed

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are between crisp and tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

Recipe: Tomato Sauce

Couldn't be simpler. This recipe is regular and familiar, bright and garlicky, with a bit of spice. The olive oil gives it body and a rich mouth feel. 

This is great served under pan-fried gnocchi, and sprinkled with lots of chopped basil and Parmesan, or on it's own slathered on grilled bruschetta, or even on pizza. You could thin it out with a bit of broth, blend it a bit, and add a splash of crème fraîche for a soup. And it's delicious on pasta. I'm sure you can think of other ideas as well!

As far as beer goes, we have a Cascadian Dark Ale is fermenting away. The next step is bottling. I'm excited and my fingers are crossed that it'll turn out.

Tomato Sauce // Makes about 3 cups

I don't peel the tomatoes, but you could. You can also double this batch. The sauce will keep refrigerated for about a week. 

1 1/2 pounds ripe tomatoes

1 1/2 tablespoons extra-virgin olive oil
3 medium cloves garlic, chopped
1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground pepper

Chop the tomatoes into 1/4-inch chunks and set aside.

Combine the olive oil, garlic, salt, and pepper in a cold medium sauce pan. Heat the ingredients, stirring occasionally, until the garlic begins to sizzle. Stir in the tomatoes and bring to a simmer. Cook for a couple minutes, just until the tomatoes to start breaking down a bit. Remove from heat, taste, and adjust the seasoning if necessary.

Recipe: Kale Salad with Lemon and Seared Salmon

This salad is my current obsession. Kale is tough, and somewhat bitter. It's tossed with a light tangy dressing, and salty parmesan. It’s amazingly simple and good for you. You could easily serve this salad with some roasted chicken, marinated tofu or even a poached egg.

Kale Salad with Lemon and Seared Salmon // Serves 2

Make a little extra! When dressed, the kale salad only gets better, kept in the fridge.

4 Cups Kale (lacinato or cavolo nero best), rinsed and dried
1/3 Cup Fresh, Whole Grain Breadcrumbs
1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste

2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
1 Tbsp. Dried Basil
1 tsp. Garlic Salt
Ground Pepper
1/2 Cup White Wine

// Dressing //
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Cloves Garlic
Pinch of Salt/Ground Pepper

1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4” ribbons. Put them all in a bowl.
2. For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.
3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.

4. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.

Recipe: Summer Squash Casserole

Summer squash is easy to grow, sometimes so easy that I end up with much more than I need and am constantly trying to think of new ways to prepare it. One simple way is to drizzle it with a little olive oil and sprinkle on some sea salt and ground pepper, then bake it at 350 for 20 minutes or so. 

Summer Squash Casserole // Serves 4

3 cups sliced summer squash — yellow, zucchini, patty pan, crookneck, whatever you have
1 shallot, chopped
3 eggs, well beaten
1/2 cup milk, cream or half-and-half
about 1/2 cup of Bread crumbs
1 Tbsp butter, chopped into pieces
about 1/2 to 3/4 cup Grated cheese (Parmesan is very good)
A dash of Salt and pepper

Butter a medium baking dish. Arrange squash slices and sprinkle shallot over the top.

Beat eggs in a small bowl, mix milk with the eggs and pour over the squash.

Top with bread crumbs. Distribute butter over the crumbs. Sprinkle grated cheese, salt and pepper on top.
Bake at 350 degrees for 45 minutes or until squash is tender and the cheese is bubbly and browned.

Recipe: Zucchini Curry Soup

Zucchini Curry Soup // Serves 6

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 garlic cloves, roughly minced
• 2 tablespoon curry powder
• 2 teaspoons sea salt, or to taste
• 1 large potato, chopped
• 1 large carrot, chopped
• 4 six inch zucchini, chopped
• 1 quart veggie stock
• 
  
• Heat the oil in a large pot. Stir in the onion, garlic and season with curry powder and salt. Cook and stir until onion is tender. Stir in potato, carrot, and zucchini. Pour in the stock. Bring to a boil. Cover, reduce heat to low, and simmer 20 minutes, until the veggies are very tender.
• 
  
• Remove soup from heat and serve with some good bread.
• You could also puree this soup if you like it less chunky.

Recipe: Summer Salsa

Summer Salsa // makes 2 cups

1 1/2 pints tomatoes (about 1 and a half pounds) chopped
1/2 cup minced cilantro
2 tomatillos chopped
the juice of 1/2 of a lime
1/2 tsp good salt (or to taste)
1 hot pepper, minced
1 or 2 garlic cloves minced
1/4 cup onion, chopped (optional)

Prepare all of the ingredients, then toss them in some kind of food processor. I put them in a bowl and used an emulsified blender to chop everything to the right consistency. You could also use and blender, food processor, or if you like salsa really chunky you could just chop things more fine.

Recipe: Breakfast Burritos

A breakfast burrito requires no utensils, travels well, and can be very delicious! If you do decide to make this recipe, add or take away fillings as you please... Change the type of cheese, add bacon or potatoes if you feel like it. 

Breakfast Burritos // Makes 2

If you use too small of tortillas the insides will burst out, so try to use large tortillas, pitas, or even hard taco shells. Alter the amount of filling according to what size tortilla you choose.

2 Cups Baby Tomatoes

3/4 Cup Diced Yellow Onion

Pinch of Sea Salt

a dash of Olive Oil

5 Eggs

1/8 Cup Whole Milk

1/2 tsp each of Sea Salt, Pepper, and Red Pepper flakes

1/3 Cup Chopped Cilantro/Basil

2 big handfuls of baby lettuce

1 Cup Shredded Pepperjack

1 Avocado

2 Large, Whole Grain Tortillas (see note above)

Heat oven to 350′

Halve the baby tomatoes and put them on a rimmed baking tray. Add the diced onion, pinch of salt, olive oil and toss to coat. Roast on the upper rack for 20-25 minutes while you get everything else ready.
Crack the eggs into a large mixing bowl, add the milk, salt, red pepper flakes and pepper and whisk well. Whisk until they are a consistent color and all yolks are broken up. Add the eggs into a saucepan over medium heat. Scramble the eggs slowly, when they are a few minutes to done, toss in all of the chopped herbs and turn off the heat, they will continue to cook.

Warm your tortillas. Lay them on a cutting board and sprinkle with the cheese. Make a layer of the baby lettuce, pile on half of the eggs, and the roasted tomatoes and onions. Layer thin slices of avocado on top. Fold both ends, and roll if using a big burrito tortilla. ...
Just pile it in if you use a hard taco shell or pita.

Recipe: Dried Tomatoes and Dried Tomato Crustini

Dried tomatoes are an amazing thing to have around in the winter. These are essentially sun dried tomatoes, though they are not literally sun dried. These truly hold their fresh summer tomatoey taste and color, if stored in the freezer.

Drying Cherry Tomatoes 

Cut each cherry tomato in half and place cut-side up on your dryer racks. Depending on the dryer and the size of the tomatoes, it can take anywhere from 10 – 18 hours to get them right. Be careful not to dry them too long or they become crisp and difficult to chew. I try to remove tomatoes from the dryer when they’re leathery but still pliable. Check them from time to time after the first few hours of drying. Once they are done, pull them off the drying racks and store them in zip lock bags in the freezer.
If you don't have a food dryer you can always use your oven. Same deal, cut them up, lay them out in one layer with parchment underneath. Turn oven on as low as it will go, 150º – 200º, for 10 or 12 hours. Keep an eye on them though, I've heard that this works but have never tried it...

Dried Tomato Crustini // serves 4 - 6

1/2 cup tried tomatoes
olive oil to cover
a pinch of salt
1 garlic clove, minced
Fresh or dried herbs: oregano, thyme, or basil
Optional: Goat cheese, Roasted garlic or hummus

Put the tomatoes in a bowl and cover with the olive oil. Add a minced clove of garlic, a pinch of salt, some dried, or fresh, herbs and let it sit for a few hours. Then, after they have had a chance to marinate, place a couple of theses tomatoes and plenty of the olive oil they have been soaking in, on a piece of crusty bread.
You could also top this with a dab of goat cheese, some roasted garlic, or evan some hummus . . .

Farm: New Chicks

 We discovered 4 new chicks a few days ago up in the barn. They are rhode island red and barred rock crosses. Feels like spring!

Recipe: Green Curry Soup

Green Curry Soup // Serves 4

The spicy-ness of this soup is up to you. I like it with a bit of a kick, but not overwhelming. I use two kinds of peppers, two Peppercinni and two yellow hot peppers with the seeds and veins mostly intact. But the type of pepper is up to you and depends on how spicy you like things.

2 teaspoons ground coriander
3/4 teaspoon Ground cumin seeds
2 tablespoons olive oil
4 shallots, thinly sliced
4 medium garlic cloves, finely chopped

4 small chile peppers of your choice, thinly sliced 

3 leeks thinly sliced
a 1 1/2-inch piece of ginger, grated
8 scallions, trimmed, thinly sliced

freshly squeezed juice of one lime juice and its zest

6 - 7 cups good-tasting vegetable broth

a handfull of rice noodles 

Optional Additions: 

kernels from 2 ears of corn 

a couple handfuls of torn spinach, kale, or chard leaves    

a small handful of any of the following: fresh mint, fresh cilantro, fresh basil, all chopped and added just before serving               

Heat the oil in a large soup pot over medium-high heat, stir in the  spices, and toast until fragrant, barely 30 seconds. Stir in the shallots, garlic, chiles, leeks, ginger, and green onions. Stir well, then add the lime juice and zest. Cook until the shallots are soft and translucent - under 5 minutes. Stir in the broth and bring to a simmer. Simmer for a few minutes, then taste for seasoning. Depending on how salty you like it, you might add a little sea salt. But if it's too strong for your liking, you might add a little water. Just keep tasting until it's good for you. It's the base of your soup, so you want it to taste great on its own.

Then stir in the corn and the noodles. Let them heat through. Just before serving, stir in the optional ingredients, and sprinkle each serving with a big pinch of the herb mixture if you like.
You might also shave on some parmesan and serve with a couple slices of crusty french bread.

Recipe: Summer Dal with Tomatoes and Basil

Summer Dal with Tomatoes and Basil // Serves 2

3 Cups Baby Cherry Tomatoes

1 tbsp. Olive Oil

1/2 tsp. Garlic powder

1/2 tsp. Sea Salt

1 Cup Lentils

1 Lemon, zest and juice

1/2 tsp. dried Mustard

1 tbsp. mayo

Fresh Ground Pepper to taste

2 Large Shallots, peeled and sliced thin

1/3 Cup Chives, Finely Chopped

1/3 Cup Basil, Chopped

1. Preheat oven to 325. Cut tomatoes in half. On the baking pan, toss with 1/2 tbsp. of the olive oil, the garlic powder and the salt. Turn the tomatoes so they are cut side up, and roast in the oven for 30 minutes.

2. Rinse and drain the lentils, pick out any foreign objects. In a medium pot bring 1½ cups water to a boil, add the lentils, turn down the heat to medium and simmer for about 20 minutes. The should be done when the liquid is absorbed, try em and if they are not soft to your taste add more water. Add the lemon zest and juice, and gently fold to coat.

3. While lentils are cooling, make the crispy shallots. In a small saucepan, heat up the remaining 1/2 tbsp. olive oil on medium. Add the sliced shallots and cook about 15 minutes, until they are golden brown on both sides.

4. Gently fold the mustard  and mayo as well as the fresh black pepper into the lentils. Add the basil and mint, roasted tomatoes and crispy shallots. Add salt to your preference.

5. Serve in a pita with lettuce and some freshly sliced tomato, or in lettuce wraps, or just as a side!

Happening: Albany Farmers Market

This saterday we will, again, be attending the Albany Farmers Market. We will have Apples this week! Along with the usual Cabbage, Cauliflower, Chard, Cucumbers, Broccoli, Green Beans, Herbs, Kale, Potatoes, Rhubarb, Tomatoes, possibly more : )

Recipe: Leek and Chard Frittata

Above: Our free range chicken eggs. They are very good.. but it does take hunting to find them..

This dish almost resembles a pizza, or a quiche, so whether you are an old friend to the frittata, or believe this is a pizza, either way it’s tasty.

Leek and Chard Frittata // Serves 6

Frittata is an economical option because you really can throw any vegetable into the eggs and it works. Try spinach, kale, more leeks or even beet greens on top and onions, garlic or lightly cooked scallions on the bottom. 

I like to use lots of whites to make it a bit lighter, if you like a richer egg dish, or don't have a use for the yolks, use 7 or 8 whole eggs.

2 Whole Eggs and 10 Egg Whites OR 8 Whole Eggs (see note above)

1/3 Cup Milk

2 Leeks, White and Light Green Parts, Thinly Sliced

1 tbsp. olive oil

1 Cup Fresh Chard (leaves only) (see note above)

1/2 tsp green curry paste

1/4 tsp curry powder

1/4 tsp ground cumin

1/4 tsp cayenne

1 tbsp Freskh minced Basil

1 Cup Baby Heirloom Tomatoes, Halved

Salt and Pepper to Taste

Preheat oven to 500’

1. Warm the olive oil in a cast iron skillet over medium heat, add the sliced leeks and sauté until they begin to caramelize, about 10 minutes.

2. In a large bowl, whisk the eggs, egg whites, spices and milk. Add a good pinch of salt and pepper.

3. Chop the chard leaves into thin ribbons.

4. Distribute the leeks in the pan, as this will be your frittata base. Pour the egg mixture on top. Scatter in the chopped chard and allow the mix to sit for a minute. Use a spatula to lift up the sides.

5. As it starts to firm up, lay your tomatoes on the top, cut side up. Put the entire pan into the oven on the top rack. Let it bake for about 8 minutes. It should be set, but still have a little give when you push on the middle. Remove and let it cool a bit before serving. Goes well with some fresh chopped basil or a dollop of pesto..

Ginger-Chile Chard

Ginger-Chile Chard // Serves 4
2 large bunches Swiss chard, ribs removed, leaves thinly sliced, rinsed and drained
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
3 slices fresh ginger, minced
Coarse sea salt
2/3 cup raisins

Directions

Heat oil in a medium skillet over medium heat. Add garlic and ginger a cook, stirring, for 1 minute. Add Swiss chard, raisins, and 1/2 teaspoon salt; cook, stirring, 2 to 3 minutes. Taste, season with salt and serve immediately.

In Season: Zucchini

Zucchini is a long, green summer squash with a delicate, fresh flavor, and is available year-round at the supermarket (and in large, fresh, quantities at summer farmers' markets).
Zucchini is very versatile—it can be cut into rounds; wedges; long, thin slices; and matchsticks. It's tasty grilled, sauteed, stuffed, deep-fried, or shaved thin and served raw.

Look for zucchini with blemish-free, vibrant green skin, that are heavy for their size.
Because they are harvested earlier, smaller zucchini's are more tender than larger ones and have thinner skins, though the larger zucchinis are great for making stuffed zucchini dishes.
Sometimes small zucchinis are sold with the yellow zucchini flowers still attached, these flowers are delicious and can be prepared in a variety of ways or eaten raw.

To store these guys: refrigerate in a plastic bag for up to four days; do not wash until your ready to use em.

Recipe: Roasted Potato and Tomato Salad with Green Beans

Roasted Potato and Tomato Salad with Green Beans // Serves 4 to 6

Ingredients

5 garlic cloves
extra-virgin olive oil
1 1/2 pounds potatoes, cliced into 1/2 inch slices lengthwise
1 pint cherry tomatoes
4 stems fresh thyme
Coarse salt and freshly ground pepper
3 ounces green beans
4 cups baby lettuce

FOR THE DRESSING

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced fresh thyme
1/2 shallot, minced
1/3 cup extra-virgin olive oil

Directions

Make the salad: Preheat oven to 375 degrees. Mince garlic and Toss with potatoes, tomatoes, oil and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.

Steam green beans until bright green and just tender. Drain immediantly.
Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.

Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.





Read more at Marthastewart.com: Roasted Fingerling and Tomato Salad with Green Beans and Arugula and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Recipe: Chilled Carrot Soup

This soup has just an essence of carrot. Serve with a crusty bread or homemade croutons sprinkeled on top.  Play around with different carrots too. I used a white variety so this soup is white.

Chilled Carrot Soup // Serves 6
1 tablespoons Olive oil or unsalted butter
1/4 cup diced onion
2 pounds carrots, sliced 1/2 inch thick (I used white Kuttiger carrots)
5 1/2 cups water
1 tablespoon honey or brown sugar
Salt and pepper
2 tablespoons finely chopped fresh flat-leaf parsley
Thinly sliced baby carrots, for garnish
-Melt butter in a medium saucepan over medium heat. Add onion, and cook until softened, about 4 minutes. Add carrots, and cook for 2 minutes, stirring occasionally. Add water, and bring to a boil. Reduce heat, and simmer until carrots are very soft, 25 to 30 minutes.

-Filling a blender halfway and covering with a kitchen towel, puree soup in batches. (one of those immersion blenders works really well for this and then you don't have to do it in batches either) Stir in honey, and season with salt and pepper. Chill soup for at least 3 hours or up to overnight.

-Before serving, garnish each dish with some parsley and thinly sliced baby carrots if you like.

In Season: Cabbage

a cabbage sliced in half.

Cabbage


This is a very versatile vegetable. It can be crunchy, soft, tart or sweet, depending on how you choose to cook it. Don't be fooled by its humble reputation: Cabbage is a great food, packed with flavor and nutrients.

Raw cabbage is known to stimulate digestion as well as boost the immune system. It has antibacterial and antiviral properties and may also help clear up ulcers and complexion problems. Both raw and cooked cabbage are great sources of vitamin C and calcium. The red variety is especially rich in antioxidants.
Green and red cabbage both grow in round heads with smooth, thick leaves. Green pairs well with meat flavors. When thinly sliced, red adds heft to salads. Napa, an Asian variety, grows barrel-shaped or elongated. It's delicate, juicy, and perfect for slaws. Savoy has looser leaves that are green and crinkled. It appears most often in fall and early winter. You can use it in any recipe that calls for green cabbage.
HOW TO BUY

Cabbage is available year-round, but it peaks in winter, when cold weather coaxes out its sweetness. A head of cabbage should feel heavy for its size. Go for small or medium-size heads that are firm and compact with unblemished leaves.
HOW TO USE

Pull off the very thickest outer leaves and rinse whole heads just before slicing. Cabbage will keep for a long while in the fridge but use it as soon as possible for the best nutritional bang. Also never buy pre shredded cabbage for the vitamin content diminishes when cabbage is stored after cutting.

A few simple ways to prepare Cabbage:
-Simmer sliced green or savoy cabbage just until tender in enough water to cover, along with salt and a pat of butter. Drain. Toss with grated Parmesan cheese and cracked pepper.

-Sauté sliced red cabbage with butter, chopped onion, sliced dried apricots, and balsamic vinegar.

-Add sliced Napa cabbage to miso broth with cubed tofu, sliced green onions, and sliced shiitake or crimini mushrooms; drizzle with Asian sesame oil.

-More cabbage recipes.

HOW TO STORE

A whole head of cabbage will keep for a week or longer when stored unwashed in the fridge and sealed in plastic.