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Recipe

Sweet and Sour Sauce with turnips, cabbage, carrots, and onion

Ingredients

  • 3 Onions
  • 3-4 Carrots sliced
  • 4-6 cups Cabbage, coarsely diced
  • 4-6 cups Turnips, cubes
  • 1 tbsp Ginger, ground or 2 tsp fresh Ginger chopped
  • 1/4 cup Vinegar
  • 1/4 cup Molasses or maple syrup
  • 1 T Cornstarch
  • 3 tbsp Soy Sauce
  • 2 tsp ketchup
  • 3 cups cooked Brown Rice

Instructions

  • Heat your favorite oil in your wok. Add cut veggies, ginger (and extra hot sauce if you wish) mix well. Add a little water, if necessary, until the veggies are tender.
  • While the veggies are cooking, pour the vinegar and molasses into a measuring cup, add the soy sauce, ketchup, and the cornstarch and mix well.
  • When the turnips, cabbage and onions are cooked add additional cornstarch to the sauce as necessary and mix well. Reduce the heat to simmer, add the sauce, and continue stir-frying until the sauce thickens and evenly coats all the veggies. Mix well before serving.
  • Serve over a bed of brown rice and enjoy!
http://lotfotl.com/sweet-and-sour-sauce-with-turnips-cabbage-carrots-and-onion/

 

LotFotL’s Spring CSA recipes for Wisconsin

Wisconsin’s first early Spring items are just being harvested. LotFotL’s CSA boxes won’t start being delivered for a couple of weeks, but the harvest season is slowly showing itself. We have done a small amount of early harvesting on sorrel and asparagus from the fields. Here are some new recipes that we will be trying in our farm kitchen this year.

Wild Rice and Asparagus SaladWild-Rice-and-Asparagus-Salad-1-of-2

-Serves Serves 6 Phood-e

1 lb Asparagus
3 cups Steamed Wild Rice
2 Tablespoons Chopped Fresh Chives
2 Tablespoons Chopped Fresh Parsley
1 Tablespoon Black Sesame Seeds, toasted
2 Tablespoons Sesame Seeds, toasted
6 Tablespoons Fresh Orange Juice
3 Tablespoons Unrefined Sesame Oil
2 Tablespoons Unrefined Roasted Sesame Oil
2 Tablespoons Tamari Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Freshly Grated Orange Zest
1 Tablespoon Grated Ginger
1 Tablespoon Raw Cane Sugar
2 Cloves Garlic, minced
1/4 cup Minced Scallions
4 Cups Mesclun or Mixed Salad Greens, washed

Trim off the tough ends of the asparagus and discard or set aside for another use (like vegetable stock or compost!). Cut the asparagus into one inch pieces on the diagonal. Place a small pot of salted water over high heat and bring it to boil. Add the asparagus to the boiling water and cook for 1 minute, or until the asparagus is bright green and only partially cooked through. Immediately drain the asparagus in a colander and rinse well under cold water. Set the asparagus aside to drain.
In a small bowl, whisk together the orange juice, sesame oils, tamari, vinegar, orange zest, ginger, sugar, scallions, and garlic.
In a large bowl combine the asparagus, wild rice, chives, parsley, and both types of sesame seeds. Drizzle the orange juice dressing over the top of the rice mixture and toss the salad until the dressing is incorporated throughout.
Line a large platter with the lettuce and spoon the wild rice and asparagus salad on top.
The salad can be served warm, at room temperature, and even cold.

Sorrel Saladsorrel-saladB

-Serves 4 Eileen’s Everyone Eats Right
Ingredients
2 medium cloves garlic
1/8 teaspoon salt
1 tablespoon (about 6) dry-cured olives, pitted and finely chopped
1 tablespoon balsamic vinegar
1 tablespoon olive oil
Pepper to taste
1/4 cup walnut pieces, toasted
1/4 cup Sultana (or golden) raisins
4 ounces (about 4 cups chiffonade, or thinly sliced) sorrel or other salad greens

Wash and dry sorrel, cut out tough stems, stack and roll leaves, and slice rolled leaves into thin ribbons (chiffonade). Place in salad bowl.
Make the dressing: Flatten the garlic cloves by placing them beneath the blade of a large chef

Crock-Pot Chicken and Rutabaga Greens Stew

Ingredients

  • 4 skinless, boneless chicken breasts, cut into 2-inch pieces
  • 2 cups rutabaga, cut into 1-inch pieces (approx. 1 large rutabaga)
  • 2 large carrots, cut into 1/4-inch thick discs
  • 2 cups rutabaga greens, chopped (approx. 1 bunch)
  • 1 small yellow onion, peeled and sliced
  • 1 orange or red pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • 2 tsp ground cumin
  • 1 tsp kelp flakes (optional)
  • 1/2 tsp mustard seeds
  • 1/2 tsp oregano
  • 1/2 tsp sea salt
  • 1/4 tsp turmeric
  • 1/4 tsp chili powder
  • 1/4 teaspoon ground pepper

Directions

  1. Combine first 7 ingredients at the bottom of your slow cooker.
  2. In a separate large bowl, combine remaining ingredients. Stir to mix and then pour over top of the ingredients in the slow cooker.
  3. Do not stir. Cover. Cook on low for 9 to 10 hours or on high for 4 to 5 hours.

 

Greek Salad with Swiss Chard and Feta

This salad goes great with a grilled marinated chicken breast. I use a Greek marinade with many of the same herbs and spices.

Ingredients:

  • 1 med or 2 small Zuccini Squash; cubed
  • 2 bell peppers (one yellow and one red look nicest); cut into 1″ pieces
  • 1 pint of cherry tomatoes (sun gold heirlooms are my favorite); chopped in half
  • 1 med sweet onion; cut into bite sized pieces
  • 1/2 bunch of chopped parsley
  • 1 6 oz jar of chopped Kalamata olives
  • 1 8oz package of feta cheese (crumble over the salad)
  • 1 clove garlic; minced
  • 6 swiss chard leaves (chiffonade and then cut into 1-2 inches in length)
  • 1 can of artichoke hearts (optional)

Dressing:

  • 1/2 t sea salt
  • 1/2 t black pepper
  • 1 t ground cumin
  • 1 t oregano dried
  • 1/2 C red wine vinegar
  • 1/2-2/3 C olive oil

Directions: Mix everything down to the swiss chard into a bowl and toss well. Make dressing by mixing all the spices with the oil and vinegar. whisk well or use an emulsifying mixer. Pour over the salad and mix well. Add more salt and pepper to taste. Serve

Baby Leek and asparagus, Cheddar & Rosemary Tart

You are going to love this one.

  • 9- to 10-inch, deep-dish, partially prebaked pie pastry crust (4-6 cup capacity)
  • 2 tablespoons unsalted butter
  • 2 medium-large leeks, trimmed and sliced crosswise (white and light green portions only) (2 cups sliced)
  • 1-2 cups sliced asparagus
  • 2 teaspoons, peeled, minced garlic
  • 3 tablespoons finely minced fresh chives
  • 2 teaspoons finely minced fresh rosemary
  • 1 teaspoon finely minced fresh sage
  • 4 large eggs (ordered from LotFotL’s online farm store)
  • 2 cups cream (or half and half)
  • 3 ounces grated, aged cheddar (about 2 loosely packed cups)
  • 1 ounce finely grated Parmesan (about 1/3 cup)
  • sea salt, to taste
  • ground white pepper, to taste
  1. Allow the pastry (in the pan) to cool on a wire rack.
  2. In a large saut

Cauliflower and Kale Stem Soup

h3>Cauliflower and Kale Stem Soup

1 small cauliflower (1.5 lb)
1 small onion, chopped
2 cups kale stems, chopped into small pieces
1 yukon gold potato, cubed
carrot greens OR 1/2 cup fresh parsley, leaves only
1 quart stock

Remove the green part of the cauliflower and any leaves. Cut it up into small florets, setting aside a few for the garnish.

Saut

Kale Chips

You can get super creative with this recipe and add lots of fun spice and flavor. I also like to put in about a T. of apple cider vinegar, but the recipe below is a great starter. Have fun and love your kale.

Ingredients:

1 bunch of kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling

Directions:

Preheat the oven to 275 degrees F.

Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

Honey-Glazed Vegetable Medley

Honey-Glazed Vegetable Medley

Makes 2 servings

1 cup peeled and thinly sliced carrots
2 Tablespoons water
3/4 cup thinly sliced zucchini
1/4 cup diced sweet red bell pepper
1/4 cup honey
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon dried dill weed
Combine carrots and water in 1-quart microwave-safe dish. Cover and microwave at HIGH (100%) 3 to 4 minutes or until carrots are crisp-tender, stirring halfway through cooking time. Drain liquid; add remaining ingredients and mix thoroughly. Microwave at HIGH 2 to 2 1/2 minutes or until zucchini is crisp-tender, stirring halfway through cooking time. Let stand 2 minutes and stir before serving.

For those of you, like me, that choose not to use a microwave. I suggest steaming your carrots before adding the other ingredients.

Nutrition: 229 Calories * 6 g Fat Total * 2 g Protein * 15 mg Cholesterol * 46 g Carbohydrates * 626 mg Sodium * 3 g Dietary Fiber * 22% Calories from Fat *

Great recipe provided by http://www.honey.com/