Promised Land Week Eight June 30th 2014
Important information:
· Fruit share will begin next week with sweet cherries. Fruit shares are in a separate box which also needs to be returned weekly.
Farm News from Jane
Well for those of you who came out to pick strawberries you’ll know that strawberry season is officially over at our farm!
We had over one hundred and twenty five members come out to pick and most people left with an armful. It was a very warm and humid day but the pickers seemed undaunted. We saw lots of happy faces of all ages. It’s so nice to be able to eat them as you pick them without the concern for any “spray materials”. Thank you to all those who came out and were so respectful of the farm. We really do enjoy the opportunity to “share” what berries are left and to get to visit a bit more with you. A few members also took the time to take a farm tour and see what growing.
Today’s pea picking was not quite the marathon we envisioned as we had lots of extra helping hands to make the harvest go quickly and efficiently. We picked shelling and snow peas both and so there will be lots to share! But this week everyone will get some “hands on” as the shelling peas require a bit of time to shell. They are well worth the effort; sweet and nutrient dense. If I remember correctly the net yield after shelling is about half the weight depending on the size of the peas. The snow peas are almost as sweet as the sugar snaps were but not quite as delectably juicy! We hope to have at least one more week of peas to share before we begin harvesting beans. This week we have purple kohlrabi instead of the green but this time we are also to share the greens. They may be prepared the same as beet greens or spinach. The insects had nibbled too much on the green kohlrabi tops so that there wasn’t much of value to keep. This week however we have “topped” the beets. There is head lettuce instead of salad greens. And the first of the summer squash will appear in this week’s share. Get out all those favorite recipes; and you may also substitute the yellow squash for zucchini in bread recipes. In fact I have a Lemony Zucchini bread recipe that actually calls for yellow zucchini or yellow squash. It does call for a box of instant lemon pudding which I do not normally buy but I do have a dad who loves anything lemony and really likes this recipe. It is also more appealing (and easier to conceal) not having the green shreds in the bread. How does that old expression go? You may be able to fool some of the people some of the time and even some of the people all the time but you’ll never fool all the people all the time. But we can continue to try and conceal that good nutrition for those more delicate eaters!
Did you know that after this week we are already almost a third of the way through the season? We will soon be sharing information regarding winter shares. We seem to have quite a bit of interest from the general public this year. Membership enrollment will begin in September and there will be a discount (financial incentive) for those who sign up simultaneously for both 2014-15 Winter shares and 2105 Summer shares. Anything that we can do to create less paperwork and time in the office is more time to farm for us and that is always our goal; efficiency, efficiency, efficiency!
Produce: Purple Kohlrabi with tops Beets Head lettuce Garlic Scapes Summer Squash Shelling Peas Snow Peas Purple bunching onions
Produce Tips:
– Purple kohlrabi has a bit more “zip” than green but cooking it does mellow it
– Try slicing the kohlrabi this and grilling it or peel, cube and steam and serve with butter or olive oil. You can also mash it with potatoes to stretch the quantity or the flavor. Kohlrabi is one of those more unfamiliar veggies. One member shared that last week’s recipe for the Kohlrabi Parmesan was the first time her kids enjoyed kohlrabi. Keep on trying!!!
– Try grilling the summer squash with the garlic scapes and olive oil.
Recipes
LOW-FAT KOHLRABI CAKES WITH YOGURT MINT SAUCE
Sauce: 3 Tbsp plain yogurt; 1 1/2 tbsp chopped fresh mint; 1/2 tsp lemon juice; Pinch of salt
Cakes: 2 kohlrabi bulbs; 2 Tbsp chopped garlic scapes; l egg, beaten; 1 Tbsp dried bread crumbs; 1/2 tsp salt; pinch of crushed red pepper flakes; black pepper to taste; oil cooking spray
Mix sauce ingredients in bowl and chill at least 30 min before serving. Meanwhile, peel and shred kohlrabi. Transfer to a mixing bowl by fistfuls, squeezing out excess moisture as you go (this is essential). Combine kohlrabi with scapes, egg, bread crumbs, salt, red pepper flakes and black pepper; stir until blended. Heat large skillet and spray it generously with oil cooking spray. Drop mixture by large spoonfuls into hot pan and fry the cakes in batched until golden brown, 3-4 minutes per side. Drain on paper towels. Serve hot with yogurt mint sauce. 4-6 servings.
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic (or garlic scapes), 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
MARKET RAGOUT OF KOHLRABI AND PEAS
1 tbsp butter; 6 spring onions, halved; 1 large kohlrabi, peeled and chunked; 1 marjoram or thyme sprig; sea salt and freshly ground pepper; 1 pound pod peas, shelled; a few handfuls baby spinach; dollop crème fraiche; 4 large basil leaves, slivered
Melt the butter in a skillet and add the onions, kohlrabi, and marjoram or thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish. Serves 2.
CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper to taste
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately. Serves 6 to 8
FRESH PEA POD, BROCCOLI, AND RICE SALAD (substitute the kohlrabi for broccoli and snow peas for the sugar snaps)
1 package (6 ounces) long-grain and wild rice mix; 1 tablespoon lemon juice; 1 1/2 cups chopped broccoli; 1/2 teaspoon lemon pepper; 1/3 cup sliced red or green onions; 1-1 1/2 cups edible pea pods; 1/4 cup bottled clear Italian salad dressing; 1/3 cup slivered almonds
Prepare rice mix according to package directions. Cool slightly. Steam broccoli until crunchy-tender. (For a variation, substitute uncooked sweet peppers for the broccoli) Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienned or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/4 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T. wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
SPRING ORZO SALAD (substitute the kohlrabi peeled and shoe stringed cut for asparagus)
8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette
3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6.
GARDEN PEAS
4 lettuce leaves, shredded; 1 cup shelled fresh peas; 1/6 cup sliced green onions; 1/2 teaspoon sugar; Salt and freshly ground pepper to taste 1/8 cup heavy cream; 1/2 teaspoon cream-style horseradish; 1/2 tablespoon minced fresh parsley; 1 tablespoon real butter, melted
Place moist lettuce leaves in bottom of l0-inch skillet or heavy saucepan. Sprinkle peas over lettuce and top with green onions, sugar, sprinkle of salt, and pepper. Cover and simmer 10 to 12 minutes or until peas are tender. Raise heat and reduce any moisture from pan, being careful not to scorch peas. Remove lettuce if desired. Whip cream; add horseradish and parsley. Fold in butter and mix with peas. Serve immediately. Serves 3.
CURRY SAUCED PEAS
Sauté 1 pound snow peas in oil. Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
Curry Sauce
2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese
MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. Yield: enough to serve 3.
PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.
SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman
PROMISED LAND CSA WEEK EIGHT JUNE 30TH 2014
Important information:
· Fruit share will begin next week with sweet cherries. Fruit shares are in a separate box which also needs to be returned weekly.
Farm News from Jane
Well for those of you who came out to pick strawberries you’ll know that strawberry season is officially over at our farm!
We had over one hundred and twenty five members come out to pick and most people left with an armful. It was a very warm and humid day but the pickers seemed undaunted. We saw lots of happy faces of all ages. It’s so nice to be able to eat them as you pick them without the concern for any “spray materials”. Thank you to all those who came out and were so respectful of the farm. We really do enjoy the opportunity to “share” what berries are left and to get to visit a bit more with you. A few members also took the time to take a farm tour and see what growing.
Today’s pea picking was not quite the marathon we envisioned as we had lots of extra helping hands to make the harvest go quickly and efficiently. We picked shelling and snow peas both and so there will be lots to share! But this week everyone will get some “hands on” as the shelling peas require a bit of time to shell. They are well worth the effort; sweet and nutrient dense. If I remember correctly the net yield after shelling is about half the weight depending on the size of the peas. The snow peas are almost as sweet as the sugar snaps were but not quite as delectably juicy! We hope to have at least one more week of peas to share before we begin harvesting beans. This week we have purple kohlrabi instead of the green but this time we are also to share the greens. They may be prepared the same as beet greens or spinach. The insects had nibbled too much on the green kohlrabi tops so that there wasn’t much of value to keep. This week however we have “topped” the beets. There is head lettuce instead of salad greens. And the first of the summer squash will appear in this week’s share. Get out all those favorite recipes; and you may also substitute the yellow squash for zucchini in bread recipes. In fact I have a Lemony Zucchini bread recipe that actually calls for yellow zucchini or yellow squash. It does call for a box of instant lemon pudding which I do not normally buy but I do have a dad who loves anything lemony and really likes this recipe. It is also more appealing (and easier to conceal) not having the green shreds in the bread. How does that old expression go? You may be able to fool some of the people some of the time and even some of the people all the time but you’ll never fool all the people all the time. But we can continue to try and conceal that good nutrition for those more delicate eaters!
Did you know that after this week we are already almost a third of the way through the season? We will soon be sharing information regarding winter shares. We seem to have quite a bit of interest from the general public this year. Membership enrollment will begin in September and there will be a discount (financial incentive) for those who sign up simultaneously for both 2014-15 Winter shares and 2105 Summer shares. Anything that we can do to create less paperwork and time in the office is more time to farm for us and that is always our goal; efficiency, efficiency, efficiency!
Produce: Purple Kohlrabi with tops Beets Head lettuce Garlic Scapes
Summer Squash Shelling Peas Snow Peas Purple bunching onions
Produce Tips:
– Purple kohlrabi has a bit more “zip” than green but cooking it does mellow it
– Try slicing the kohlrabi this and grilling it or peel, cube and steam and serve with butter or olive oil. You can also mash it with potatoes to stretch the quantity or the flavor. Kohlrabi is one of those more unfamiliar veggies. One member shared that last week’s recipe for the Kohlrabi Parmesan was the first time her kids enjoyed kohlrabi. Keep on trying!!!
– Try grilling the summer squash with the garlic scapes and olive oil.
Recipes
LOW-FAT KOHLRABI CAKES WITH YOGURT MINT SAUCE
Sauce: 3 Tbsp plain yogurt; 1 1/2 tbsp chopped fresh mint; 1/2 tsp lemon juice; Pinch of salt
Cakes: 2 kohlrabi bulbs; 2 Tbsp chopped garlic scapes; l egg, beaten; 1 Tbsp dried bread crumbs; 1/2 tsp salt; pinch of crushed red pepper flakes; black pepper to taste; oil cooking spray
Mix sauce ingredients in bowl and chill at least 30 min before serving. Meanwhile, peel and shred kohlrabi. Transfer to a mixing bowl by fistfuls, squeezing out excess moisture as you go (this is essential). Combine kohlrabi with scapes, egg, bread crumbs, salt, red pepper flakes and black pepper; stir until blended. Heat large skillet and spray it generously with oil cooking spray. Drop mixture by large spoonfuls into hot pan and fry the cakes in batched until golden brown, 3-4 minutes per side. Drain on paper towels. Serve hot with yogurt mint sauce. 4-6 servings.
COUSCOUS WITH KOHLRABI AND CHERMOULA DRESSING
1-2 teaspoons minced garlic (or garlic scapes), 3 tablespoons olive oil 2 tablespoons minced cilantro 2-3 cups cooked couscous, cooled to warm temperature 2 tablespoons minced fresh parsley, 2 cups peeled, diced kohlrabi 1 teaspoon paprika 1/2 cup diced radishes 1/2 teaspoon ground cumin, 16 kalamata or oil-cured imported black olives, salt chopped (optional) 3 tablespoons fresh lemon juice 1/2 cup crumbled feta cheese (optional)
Mix garlic, cilantro, parsley, paprika, cumin, and salt to taste. Stir in lemon juice and olive oil. Toss this mixture with couscous. Bring to room temperature. Gently toss with kohlrabi, radishes, and olives (if desired). Serve as is, or sprinkle with feta cheese. Makes 6 servings. Recipe from MACSAC
MARKET RAGOUT OF KOHLRABI AND PEAS
1 tbsp butter; 6 spring onions, halved; 1 large kohlrabi, peeled and chunked; 1 marjoram or thyme sprig; sea salt and freshly ground pepper; 1 pound pod peas, shelled; a few handfuls baby spinach; dollop crème fraiche; 4 large basil leaves, slivered
Melt the butter in a skillet and add the onions, kohlrabi, and marjoram or thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish. Serves 2.
CHINESE-STYLE SNOW PEAS
1 tablespoon vegetable oil; 1 clove garlic, minced; 1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger; 2 cups fresh snow peas, stemmed and stringed; 1 5-ounce can water chestnuts, sliced and drained; 2 ribs celery, thinly sliced; 1 cup thinly sliced fresh mushrooms; 1 teaspoon instant chicken bouillon; 1/3 cup boiling water; 1 teaspoon cornstarch; 1 tablespoon soy sauce; 1 tablespoon dry sherry; Freshly ground pepper to taste
In a wok or skillet, heat oil over high heat. Reduce heat and add garlic; stir-fry 1 minute. Add ginger, peas, water chestnuts, and celery. Stir-fry 2 minutes. Add mushrooms, instant chicken bouillon, and boiling water; stir to mix; cover, and simmer over medium heat for 2 to 3 minutes. Combine cornstarch, soy sauce, sherry, and pepper. Stir into vegetables and stir-fry, uncovered, over high heat until sauce thickens, about 2 minutes. Taste for seasoning. Serve immediately. Serves 6 to 8
FRESH PEA POD, BROCCOLI, AND RICE SALAD (substitute the kohlrabi for broccoli and snow peas for the sugar snaps)
1 package (6 ounces) long-grain and wild rice mix; 1 tablespoon lemon juice; 1 1/2 cups chopped broccoli; 1/2 teaspoon lemon pepper; 1/3 cup sliced red or green onions; 1-1 1/2 cups edible pea pods; 1/4 cup bottled clear Italian salad dressing; 1/3 cup slivered almonds
Prepare rice mix according to package directions. Cool slightly. Steam broccoli until crunchy-tender. (For a variation, substitute uncooked sweet peppers for the broccoli) Toss with remaining ingredients and refrigerate 2-24 hours. Serves 4.
LAYERED SALAD
Layered salad is pretty self-explanatory; the idea of layering whatever veggies over greens and topping with cheese or even julienne strips of meat garnish with olives or hard boiled eggs. So be creative and if you’re also entertaining start with a glass bowl. Start with your greens then layer with shelled raw peas, zucchini, and celery if it’s on hand, and green onions. Add a layer of Swiss cheese or meat julienned or finely chopped. Sprinkle with 2 tsp of sugar. Mix together 1/4 cup mayo, 1/4 cup sour cream and 1 T. of horseradish if desired until well blended. Spread evenly over the top. Sprinkle with 1/2 cup of Romano cheese. Cover and chill overnight. Serve with the following Vinaigrette dressing if desired. 1/2 cup olive or vegetable oil 3 T. wine vinegar, 1/2 tsp. salt. Pepper to taste (freshly ground is always a nice touch), and 1/2 tsp. of dry mustard. Place all ingredients in a blender or food processor and blend well. Serve over layered salad. Garnish with black olives and sieved hard-boiled eggs. You may always substitute yogurt for some of the mayo or sour cream if you’re watching your fat intake.
SPRING ORZO SALAD (substitute the kohlrabi peeled and shoe stringed cut for asparagus)
8 oz. orzo pasta ; 1/2 cup bunching onions, finely chopped; 8 oz. mushrooms, quartered; 1 lb. asparagus, tips trimmed, stems cut into ‘/2-inch rounds; 1 cup frozen peas; 1/2 cup finely chopped toasted walnuts, optional
Vinaigrette
3 Tbs. red wine vinegar; 2 Tbs. olive oil; 2 tsp. whole-grain mustard; 1 1/2 tsp. brown sugar
Cook pasta according to package directions. Rinse under cold water, and drain. Set aside. Coat nonstick skillet with cooking spray, and place over medium heat. Add onions, and cook 3 to 4 minutes, or until onions are soft. Raise heat to medium-high, stir in mushrooms, and cook 5 minutes. Add asparagus, and cook 3 to 4 minutes more, or until asparagus are crisp-tender. Stir in peas, season with salt and pepper, and remove from heat. To make Vinaigrette: Whisk together all ingredients in small bowl until emulsified. Place pasta, vegetables, and vinaigrette in large bowl, and stir to combine. Sprinkle with chopped walnuts, if desired. Serves 6.
GARDEN PEAS
4 lettuce leaves, shredded; 1 cup shelled fresh peas; 1/6 cup sliced green onions; 1/2 teaspoon sugar; Salt and freshly ground pepper to taste 1/8 cup heavy cream; 1/2 teaspoon cream-style horseradish; 1/2 tablespoon minced fresh parsley; 1 tablespoon real butter, melted
Place moist lettuce leaves in bottom of l0-inch skillet or heavy saucepan. Sprinkle peas over lettuce and top with green onions, sugar, sprinkle of salt, and pepper. Cover and simmer 10 to 12 minutes or until peas are tender. Raise heat and reduce any moisture from pan, being careful not to scorch peas. Remove lettuce if desired. Whip cream; add horseradish and parsley. Fold in butter and mix with peas. Serve immediately. Serves 3.
CURRY SAUCED PEAS
Sauté 1 pound snow peas in oil. Add Curry Sauce (recipe follows). Stir and continue cooking until sauce is smooth and thick. Do not overcook delicate peas.
Curry Sauce
2 tbsp butter or margarine; 1/2 tsp. salt; 1/4 tsp. curry powder; 1/4 tsp. onion powder; 3 tbsp flour; 1 tbsp nonfat dry milk; 1 1/2 tbsp warm water; 1/2 tbsp. grated Parmesan cheese
Melt butter; remove from heat. Add salt, curry and onion powders; stir to dissolve. Add flour; stir until moistened. Gradually stir in milk and water. Stir in cheese
MARINATED BEET AND SUMMER SQUASH SALAD
2 Medium-size beets, cooked, peeled and thinly sliced; 4 bunching onions, thinly sliced; 1/4 Cup olive oil; 3 Tbsp tarragon vinegar; 1/2 Tbsp sugar; 2 Small yellow summer squash (or zucchini, or a combination), cut into 1/4-inch slices; 1 Tbsp minced dill; 3/4 Cup sour cream; Salt and black pepper; 2 Scallions, each with 3 inches green top, coarsely chopped
Directions: Toss together the beets and onions with 1/8 cup olive oil, 2 tablespoons vinegar and 1/2 tablespoon sugar. Refrigerate for at least 2 hours. In another bowl toss together the squash slices the remainder of the oil and vinegar, and the dill. Refrigerate for at least 2 hours. Just prior to serving, drain the squash and toss all the vegetables together with the sour cream. Season to taste with salt and pepper, adding additional sugar and vinegar if desired for a more distinctive sweet-and-sour taste. Yield: enough to serve 3.
PESTO- TOPPED GRILLED SUMMER SQUASH
1/2 cup chopped fresh basil; 1/4 cup toasted pine nuts; 1 tablespoon extra-virgin olive oil; 1 tablespoon grated Parmesan cheese; 1 clove garlic, minced; 2 teaspoons lemon juice; 1/4 teaspoon salt; 2 medium summer squash (about 1 pound), sliced diagonally 1/4 inch thick; Canola or olive oil cooking spray
Preheat grill to medium-high. Combine basil, pine nuts, oil, Parmesan, garlic, lemon juice and salt in a small bowl. Coat both sides of squash slices with cooking spray. Grill the squash until browned and tender, 2 to 3 minutes per side. Serve topped with the pesto. Makes 4 servings.
SHAVED SUMMER SQUASH SALAD
Roast 3 T. whole almonds and coarsely crush. Meanwhile, trim the ends off 1 lb. summer squash (a mix of green and yellow). Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl. In a small bowl, whisk together 2 ½ ^T. extra-virgin olive oil, 2T. fresh lemon juice, 1 minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with crushed almonds. Serves 4. Recipe from Bon appétit magazine.
HONEYED BEETS
¼ cup honey; 1 tbsp vinegar; 1 lb cooked, sliced beets; 1 tbsp butter; 1/2 medium onion, sliced and separated into rings
In a saucepan blend honey, vinegar and 1 tbsp water. Add butter, beets and onion rings. Simmer until heated through, stirring occasionally. Do not overcook as onion rings should remain crisp. Serves 4.
SECRET CHOCOLATE CAKE (CHOCOLATE BEET CAKE)
2 C. cooked chopped beets, ½ c. applesauce, 1+1/2 c. sugar, ½ c. oil, ½ c. plain yogurt, 3 eggs,
1+1/2 t. vanilla, 1+1/2 c. flour, 1 c. whole wheat flour, ½ c. baking cocoa, 1+1/2 t. baking soda, ½ t. salt, ½ c. chocolate chips (I prefer mini chips), powdered sugar or your favorite glaze or frosting
Prepare beets by cooking, peeling, and chopping them. Combine with applesauce and puree with a hand blender or in a standing blender. Set aside. Sift together dry ingredients and set aside. Beat together the sugar, oil, eggs, and vanilla in a large mixing bowl. For 2 minutes. Add half the dry ingredients and incorporate slowly, alternating with the beet/applesauce mixture until everything is blended. Pour half the batter into greased Bundt pan. Sprinkle with the chocolate chips, then pour the remaining batter on top. Bake @ 3500 for 45-50 minutes. Cool for 10 minutes in pan on rack.
From Simply in Season Children’s Cookbook by Mark Beach & Julie Kauffman