Travels: Green Petter

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We just got back from a little trip to Green Peter. A place I've heard lots about but have never seen until this weekend. It's a beautiful area, but loaded with visitors.

A little get away but returning was good. There’s always a lot of catching up to do back home.

Green Salad

I love salad, but I tend to get crazy with it.. I'll add fruit, veggies, flowers, grains and nuts that some might not have even considered. So here is a paired down version of salad. Simple, crowd pleasing, delicious and healthy (before dressing). Feel free to play around with the veggie ingredients (I would), they are very interchangeable.

1 Head butter crunch lettuce (romaine works here too, but you could add some ice burg to give it more juice : / )
1 or 2 large slicing tomato, Diced
4 or 5 crimini or white button mushrooms, sliced
an avocado, cubed
1 carrot, Sliced thin (optional)
Dressing of your choice (ranch is heavenly, blue cheese would be nice to.. indulge)

Toss all the veggies together and top with your dressing of choice.

Leek Risotto

 I love leeks.­ I had been afraid of using leeks in the past. They seemed boring to me, like an oversized scallion, but without a smell. I even probably let them go to waste in the past! Not any more though, these things are amazing!

Leek Risotto

4 servings

2 medium leeks (white and pale green parts only), finely chopped

3 1/2 c broth

1 1/2 c water

3 T butter

1 c Arborio rice

3/4 c finely grated Parmesan cheese (1 1/2 oz)

Wash chopped leeks in a colander to remove any dirt. In a large pot of boiling salted water, blanch leek for 1 minute. Drain in a colander and rinse with cold water to stop cooking.

Bring stock and water to a boil in a small saucepan and keep stock at a simmer. Heat 2 T butter in a large stockpot over medium-high heat until foam subsides. Sauté leeks, stirring, for 2 minutes. Add rice and cook, stirring, 1 minute. Reduce heat to medium-low and add 1 c simmering stock. Cook at a strong simmer, stirring, until absorbed, about 2 minutes. Continue adding stock, 1/2 c at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender and creamy, 20 to 25 minutes.

Remove from heat and stir in 1 T butter and the cheese. Season to taste with salt and pepper and top with cilantro or parsley.

Curried chikpeas and rice

Now this is really all about my love of kale/collard greens.. Spinach will work here too, but...

Chickpea Curry Wrap

4 saervings

a splash of olive oil

1/2 t cumin seeds

3 garlic cloves, minced
1 14-oz can chickpeas

1/2 c broth

2 c cooked rice

2 1/2 c kale (or other greens), chopped

1/4 c green onion, chopped

2 plum tomatoes, diced

1/2 t curry powder

1 t ground cumin

1 t ground coriander

Heat oil in a large pan over medium heat and add cumin seeds and garlic. Cook 3 minutes, until the garlic begins to brown. Stir in the chickpeas and coat with oil. Add in the broth, and bring to a boil. Mix in the rice, greens, curry, cumin, and coriander. Cook 3-4 minutes, until the greens begin to wilt. Remove from heat and stir in the green onions and tomatoes. Serve warm in pitas, wraps, with lettuce leaves or just plain old by itself!

Black Bean Wraps

This dish is quite simple and quick. I love the combination of black beans (especially homemade canned ones), fresh avocado, sun-dried tomatoes, and cumin. The lettuce (I like to use butter crunch lettuce) and the lightly-salted tortillas make this dish even more amazing. And its effortless to prepare. Enough said.

Black Bean wraps
4 servings
4 nine-inch tortillas
3/4 t cumin
2 T white wine vinegar
3 T olive oil
1 19-oz can black beans
1/4 c sun-dried tomatoes, chopped
1 avocado, peeled, pitted and cubed
2 scallions, chopped
1 c cabbage, shredded 
1 small head of lettuce

Drizzle the tortillas with olive oil and sprinkle with salt. Broil 2-3 minutes, until soft slightly browned and warm (not crunchy though). In a small bowl, whisk cumin, vinegar, olive oil and salt. In a large bowl, combine beans, sun-dried tomatoes, scallions, avocado and cabbage. Add dressing and lightly toss. Season to taste with salt and pepper. To assemble, place lots of lettuce leaves on the tortillas and top with the bean mixture.

Spicey Chinese Noodles with Broccoli

We have some broccoli plants in the ground, they are just babies yet, but I can't wait until they are ready!

Broccoli provides a great crunch, turns a lovely vibrant green when cooked, and is a great source of Vitamin C. Barssicca florets work here too! Here I paired with homemade egg noodles and shredded carrots, but cabbage mushrooms and/or snap peas would work well too.
This sauce is salty and spicy with a touch of sweetness.

The addition of nuts is essential, I think, but you could use cashews, walnuts, peanuts or pine nuts too. They provide a wonderful crunch.

Spicey Chinese Noodles with Broccoli Recipe

serves about 4

8 oz. egg noodles cut thin as possible, (or angel hair pasta)

2 T soy sauce

1 T sesame oil

2 ts garlic powder

1 T fresh ginger, minced

1/2 ts cinnamon

1/2 ts ground cloves

1/2 ts ground anis seed

1/2 ts black peppercorns

1 T vegetable oil
1/2 c onion, chopped
4 garlic cloves, minced
3/4 c vegetable broth
1 large bunch broccoli, stems removed
1 c shredded carrots (or cabbage)
3 scallions, chopped
1/4 c almonds, toasted
salt and pepper

In stockpot, boil water. Add noodles and cook for 3 min. Drain and rinse under cold water. Set aside.

In a small bowl combine soy sauce, sesame oil, garlic powder, ginger and next 4 ingredients.

In a large wok, heat vegetable oil over high heat until sizzling.

Add onion and cook, stirring, until translucent, about 3 minutes.

Add garlic and cook, stirring, 1 minute. Stir in broth, broccoli, carrots and/or cabbage.

Add soy sauce mixture and stir until vegetables are well coated.

Cook 3-5 minutes until broccoli is tender and liquid begins to reduce.

Add scallions and noodles, stirring well and separating noodles throughout the vegetables.

Top with almonds and season to taste with salt and pepper.

Missing market this weekend! May 15, 2010

We won't be coming to market this weekend as planned due to slim produce supply and our attending the Linn County Lamb and Wool Fair! We will be back at the Albany Farmers Market the next weekend, May 22nd, from 9 to 1 and then we will be at Midway Farm's that afternoon from 2 until 6 doing spinning and wool processing demos at their Wine, Cheese, and Raw Chocolate Event! It will be a fun filled day, hope to see you there!