Category : side dishes

Zucchini pancakes

Posted August 29th 2011 under: recipes, side dishes, vegetarian
0 Comments   |  Tags:

This zucchini pancake recipe comes from Jan Search (via the website of our friends at Spring Hill Farm) with this note: “ I’m not a big fan of zucchini so I got creative. This is an adaptation of a Barefoot Contessa recipe I found online; I used organic whole wheat flour, added the cheese and almond meal. (Of course, the almonds and flour make a complete protein.)”

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onion
2 extra-large eggs, lightly beaten
6 tablespoons whole wheat flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Unsalted butter and olive oil
Almond meal (finely ground raw almonds)
2 tablespoons of gorgonzola cheese crumbles

Directions
Grate the zucchini into a large bowl. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the 2 TBLS or more of almond meal.)

Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a paper towel; add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

Feta-Walnut-Stuffed Cucumbers

Posted August 8th 2011 under: recipes, salads, side dishes, vegetarian
0 Comments   |  Tags:

This is adapted from a recipe in The Vegetable Dishes I Can’t Do without by Mollie Katzen (Hyperion Press).  The author recommends serving for lunch, with soup, or as an appetizer or side dish for dinner.

1 cup walnuts
1 handful fresh parsley
1 cup crumbled feta cheese
1/2 cup milk
1/2 tsp minced or crushed garlic
1 tsp mild paprika (plus extra)
1/8 tsp cayenne
3 or 4 medium sized cucumbers

1. Combine the walnuts and parsely in a blend or food processor and pulverize to a powdery state with a series of pulses.

2. Add all the remaining ingredients except the cucumbers and puree until smooth.

3. Peel the cucumbers, if desired, and cut them in half lengthwise. Use a spoon to scrape out the seeds, making a cavity in the cucumbers.  Fill the cavities with the feta-walnut mixture, patting it into place with a fork or spoon (or your hands).  Use more or less filling for each, depending on the size of the cucumbers and how full you would like them.

4. Dust the tops lightly with a little extra paprika and serve cold or at room temperature.  If you would like to serve them cold, place the filled cucumbers on a plate, cover tightly with plastic wrap, and refrigerate for up to 4 hours before serving.  Don’t let them sit too much longer than that.

Yield: Serves four.


Broccoli and Broccoli Raab on Bruschetta

Posted July 11th 2011 under: appetizers & snacks, recipes, side dishes
0 Comments   |  Tags: , , ,

This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

This recipe is designed for Broccoli Raab, but also works for other greens such as beet greens, turnip greens, and mustard greens.

1 lb broccoli
1 large bunch broccoli raab or other greens
sea salt
2 TBS olive oil
2 cloves garlic, 1 minced and 1 cut in half crosswise
several pinches red pepper flakes
2 TBS chopped oregano
aged red wine vinegar
4 large slices hearty country bread
1/2 to 1/2 lb fresh mozzarella, thinly sliced

1.Thickly peel the broccoli stems.  Coarsely chop the broccoli.  Coarsely chop the broccoli raab or other greens, including stems.

2. Bring a large pot of water to a boil.  Add salt, then the vegetables.  Cook until tender, about 5 minutes, then scoop them into a colander to drain.  Reserve 2 cups of the cooking water.

3. Warm the 2 TBS oil in a nonstick skillet.  Add the vegetables along with a cup of the reserved cooking water, the minced garlic, pepper flakes, and oregano.  turn with tongs to mix in the garlic, then lower the heat.  make sure there’s ample liquid in the pan.  The greens shouldn’t fry, plus you’ll want the extra liquid to spoon over them.  Taste for salt, then season with a few drops of good, strong vinegar.

4. Preheat the broiler.  Toast the bread, then rub it with the halved garlic clove.  Immediately lay the cheese over the top, then broil until it begins to droop or bubble a little.  Transfer the toasts to plates, then cover them with the greens and their juices.  Add a few drops of olive oil to each, as well as any remaining pan juices.

Rutabaga and Potato Puree

Posted October 14th 2010 under: recipes, side dishes, vegetarian
0 Comments   |  Tags: , ,

This recipe is from the cookbook “Local Flavors: Cooking and Eating from America’s Farmer’s Markets” by Deborah Madison.

The author notes that you need not worry about the exact amounts of potatoes and rutabagas.  And the more rutabagas you use, the less additional liquid needed.

1/2 lb potatoes
1 1/2 lbs rutabagas or mixed rutabagas and turnips
sea salt and freshly ground black pepper
unsalted butter
freshly grated nutmeg
1 TBS chopped parsley and/or snipped chives

1. Peel potatoes (we usually peel our Big Woods Farm potatoes) and rutabagas, then chop then into chunks, making the rutabagas about half the size of the potatoes (and turnips, if using) since they take longer to cook.  Put them all in a saucepan and cover with cold water.  Add 1 1/2 tsp salt and bring to a boil.  Cook until soft enough to mash, about 25 minutes.

2. Drain, reserving a cup of the cooking liquid water first, then return the vegetables to the pot and mash them with a potato masher, adding reserved liquid or warm milk or cream to thin it.  Scrape in a little nutmeg and taste for salt and season with peppers.  Serve with the parsley or chives scattered over the top.

Variations:
- Fold in toasted, chopped hazelnuts and serve the puree with a drizzle of hazelnut oil.
- Add 1 cup grated aged Cheddar or freshly grated Parmesan cheese.
- Brown any leftovers in butter and serve with an arugula salad.

Kale Chips

Posted September 20th 2010 under: recipes, side dishes, vegetarian
0 Comments   |  Tags:

This recipe is recommended by MPLS member Rebecca O.   She says that are wonderful, tasty, and have a great texture.

Oven at 350

Tear kale into bite sized pieces.
Toss/drizzle with a little bit of olive oil.
Sprinkle with salt (pepper or nutritional yeast or whatever your heart desires) to taste.
Bake for 10 minutes, remove from oven, stir the kale around, return to oven, bake for another 5-10 minutes or just until crispy.  Do not overbake or they can get bitter.

Summer Squash Casserole

Posted July 26th 2010 under: basics, kid-approved, recipes, side dishes
0 Comments   |  Tags:

This is a simple side dish submitted by Mary Doezema Cooper.   Kid friendly, comfort food.

2 cups cooked squash (3-5 squash, preferably yellow)
1 small onion, chopped
1 cup milk
2 tablespoons butter
2 eggs
1 teaspoon salt
1/4 lb. cheddar cheese, grated
1 cup bread crumbs (top with)

Boil squash in water with chopped onion.  Drain. Mash. Drain again if necessary.
Heat milk.  Melt butter in hot milk.  Add squash and all other ingredients except the bread crumbs.  Pour into greased baking dish.  Top with bread crumbs.  Bake at 350 for 30 minutes.
Notes:  Instead of bread crumbs, I use Dutch Rusk, crushed and mixed with 1-2 tablespoons melted butter.

Stir-fried Broccoli in black bean sauce

Posted July 20th 2010 under: recipes, side dishes, vegetarian
0 Comments   |  Tags:

This is another Chinese-style way to cook broccoli.  It uses fermented black beans, which should be purchased at an oriental grocery store (you should buy the YangJiang brand).  The recipe is from “The Key to Chinese Cooking” by Irene Kuo (Knopf, 1980).

1 bunch broccoli, about 2 pounds
1 heaping TBS fermented black beans
1 or 2 large cloves garlic, coarsely choppped
2 quarter-size slices of fresh ginger, coarsely chopped
3 TBS oil
1/2 tsp salt
1 tsp sugar
1/2 cup chicken or vegetable stock or water
1 tsp cornstarch dissolved in 3 TBS water
1 tsp toasted sesame oil (optional)

Chop broccoli into bite-size pieces.

Rinse fermented black beans briefly in water and shake dry in a colander, then chop them coarsely.  Prepare and measure out other ingredients.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds.  Splash in the black beans, garlic, and ginger and stir briskly for 15 seconds.  Add the broccoli and stir and flip for 5 seconds.  Lower the heat to medium and continue to stir in fast turning motions until the green color deepens.  Add the salt, sugar, then the stock or water; cover and steam-cook sizzlingly for 2 1/2 minutes.

Uncover, stir a few times, restir the cornstarch mixture and add over the broccoli, tossing until the sauce thickens.  Pour into a hot serving dish and serve immediately – it is good only when piping hot.

Coleslaw

Posted July 18th 2010 under: recipes, side dishes, vegetarian
0 Comments   |  Tags:

6-8 portions

From “The Way to Cook” by Julia Child.
1 fine fresh cabbage weighing about 1½ pounds
2/3 cup diced celery
1/2 cup grated carrot
1/4 cup diced scallions or mild yellow onion
1/2 cup finely diced green bell pepper
1 small apple, peeled, cored, and finely diced
1 medium cucumber, peeled, halved lengthwise, seeded, and diced
3 to 4 TBS chopped fresh parsley
Preliminary flavoring:
1/2 TBS Dijon-type prepared mustard
2 TBS wine (or cider) vinegar
1/2 tsp salt
1 tsp sugar
1/4 tsp caraway or cumin seeds
1/4 tsp ground bay leaf (if available)
1/4 tsp celery seeds
several grinds of fresh black pepper
1/3 cup sour cream mixed with 1/2 cup mayonnaise, plus more if desired
Preliminary flavoring: Wash and shred the cabbage. Toss the cabbage in a large mixing bowl with the celery, carrot, scallions, green pepper, apple, cucumber, and parsley. Mix together the mustard, vinegar, salt, and sugar. Toss vegetables with the mustard mixture, caraway or cumin, and seasonings. Toss several times, tasting and adding a little more salt or vinegar if you think it needed. Let stand 20 to 30 minutes to let lquids exude. Toss again and drain.
Serving: Drain again, and correct seasoning. Either toss with
the mayonnaise/sour cream mixture or serve as is and pass the
mayonnaise/sour cream separately.

« Older Entries

©2012 Big Woods Farm CSA | 10752 Nerstrand Blvd, Nerstrand, MN 55053 | (507) 334-3335