Recipes
Here are some recipes for things we grow at the farm. If you have any recipes you'd like to share with other members, please email them to Roberta so she can put them on the website. Email them to her @ yourdirtydogny@gmail.com
Garlic Scapes
Garlic Scape Pesto
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.
Fried Scapes
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
Spinach and Scape Frittata
3 Tbsp. olive oil
10 eggs
1 cup (1/2 lb.) chopped raw spinach
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Mustard Greens
Macaroni with Mustard Greens, Lemon, and Parmesan
(about 4 servings)
2 cups (dry) macaroni
1 bunch mustard greens
1 tsp. minced garlic
zest from 2 lemons
3 T olive oil
1/3 cup grated Parmesan cheese
Cook pasta in a large pot of salted water 9-10 minutes, or until barely al dente. Reserve 1/4 cup cooking water before draining.
While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in large frying pan, add garlic and lemon zest and saute 1 minute. Add greens and saute about 5 minutes. Add drained pasta to greens/garlic/lemon mixture, mix in, and heat 1 minute. If mixture seems dry, add pasta cooking water. Stir in Parmesan and serve
Rainbow Kale
Step 1: Cut the Swiss chard low on the stem, near the ground. Soak chard in a large bowl with warm water and a quarter cup of salt. Swish the chard in the water, rinse and repeat to remove dirt.
Step 2:Sauté chard in olive oil over medium-low heat. Add a handful of greens at a time, allowing greens to wilt before adding another handful. Add a small amount of water and cover. Simmer over low heat for 5 to 15 minutes until tender.
Step 3:Substitute Swiss chard for spinach in vegetable lasagna. In fact, Swiss chard can take the place of spinach in any recipe.
Step 4:Wrap Swiss chard leaves around a Spanish rice mixture and bake in the oven on medium heat for a twist on the typical cabbage roll.
Step 5:Add steamed Swiss chard to pasta for a tasty and nutritious side dish. Steamed chard is also an excellent additional to an omelet.
Step 6:Swiss chard can be used raw as a salad green topped with balsamic vinegar and olive oil.
Amaranth Greens
1/2 cup chicken broth
1 tablespoon garlic
1 tablespoon fresh ginger
1/2 pound amaranth greens, washed, rinsed and sliced into ribbons
4 green onions, white and green parts, chopped
Salt & pepper to taste
In a large skillet, heat the broth over MEDIUM HIGH. Add the garlic and ginger and cook for a minute. Add the greens, in batches if needed. Cook until soft, stirring often. Near the end, add the green onions. Season to taste and serve.
Herb Salad Recipe If you like a little spicy kick add some chopped serrano chile to the avocado dressing. You can easily make this vegan by leaving out the yogurt in the dressing - I might thin it a bit with water or a splash of olive oil.
2 ears sweet corn, husked
1 big handful lettuce, torn into bite-sized pieces
3 big handfuls green beans or haricots vert, blanched for 20 seconds in boiling salted water, cooled completely under cold water
1/2 red onion, thinly sliced
1 bunch of chives, finely chopped
1 handful cilantro, loosely chopped
1 small handful of small/medium basil leaves
1 handful of pepitas, toasted
fine-grain sea salt
1 clove garlic, peeled
1/3 cup Greek yogurt
1 tablespoon lemon juice
1 medium avocado
Cut each ear of corn in half and carefully cut kernels from cobs. Combine the corn, lettuce, green beans, red onion, herbs, and pepitas in a large bowl.
Now make the avocado dressing by sprinkling a big pinch of salt on the garlic clove. Chop and crush it into a paste. Place the garlic in a medium bowl along with the yogurt, lemon juice, and avocado. Puree with a hand blender. Taste, add salt one pinch at a time until properly seasoned. If you aren't dressing the salad immediately, cover with plastic, pressing into the top of the dressing to prevent browning.
Gently toss the ingredients with a couple big dollops of the avocado dressing. Taste, add a bit of salt and/or more dressing if needed.
Serves about 6-8.
FROM: 101 COOKBOOKS - subscribe to the feed! www.101cookbooks.com