Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
4 medium golden beets, tops removed (see Recipe Note)
1 cup dry pearl barley
1/2 large onion or shallot, minced (about 1 cup) (red onions or shallots work best)
1 bunch (about 1 pound) beet greens
3 tablespoons lemon juice from 1 lemon, divided
4 ounces’ feta, crumbled, plus extra for serving
2 1/2 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
Heat the oven to 450°F. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, 30 to 45 minutes. Let cool enough to handle, then peel and dice the beets into 1/2-inch cubes.
Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the greens and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them into 1/2-inch ribbons. Set aside. Dice the stems into small bite-sized pieces and set aside.
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add the ribboned greens, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is very dry, add a few tablespoons of water so the greens can keep steaming.
Drain the onion from the soaking water. Combine diced beets, cooked barley, beet stems and leaves, and onion in a large mixing bowl. Let everything cool to room temperature, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt. Drizzle the vinaigrette over the salad and stir to evenly coat all the ingredients.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Add pepper to taste.
Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top. Leftovers will keep refrigerated for one week.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:08:342016-07-24 13:08:34Golden Beet and Barley Salad with Beet Greens
Lamb Meatball Sliders with Chimichurri and Crispy Shallots
For the meatballs:
1 1/2 pounds ground lamb
1 1/2 pounds’ lean ground beef
2 small onions, finely grated
1 1-inch piece fresh ginger root, peeled and finely grated
5 garlic cloves, crushed
3 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon chile powder
2 tablespoons finely chopped cilantro
3 tablespoons ground almonds
2 eggs, beaten
1/2 cup flour
For the shallots:
4 shallots, thinly sliced
Canola or vegetable oil
For the chimichurri:
1 small jalapeño pepper
3 garlic cloves, chopped
3 anchovies
1 shallot, sliced
1 cup lightly packed fresh Italian parsley
1 cup lightly packed cilantro
1 cup chopped chives
1 tablespoon oregano
3/4 cup extra virgin olive oil, divided
1 tablespoon sherry vinegar
1 tablespoon water
Salt and pepper, to taste
For the buns:
Store-bought sourdough dinner rolls or homemade Parker House rolls
Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.
Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.
Meanwhile, pour canola or vegetable oil to a depth of 2 inches into a 3-quart pot. Heat on medium until the temperature reaches 325°. Place 2 cups worth of shallots into the pot. Stir periodically for 12-15 minutes. When the shallots start to brown, stir more frequently. When they turn golden brown, remove with a straining spoon and place on a paper towel to drain. After they drain, transfer to a second paper towel and season with salt to taste. Repeat with the remaining shallots. (It may take a few batches.)
For the chimichurri, add jalapeño, garlic, anchovies, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.
To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball and a tablespoon of crispy shallots. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-07-24 13:07:402016-07-24 13:07:40Lamb Meatball Sliders with Chimichurri and Crispy Shallots
Vegetarian Stuffed Peppers
Vegetarian Stuffed Peppers
Place the first 12 ingredients in a large bowl; mix lightly to combine. Cut and discard tops from sweet peppers; remove seeds. Fill peppers with rice mixture. In a small bowl, mix spaghetti sauce and water; pour half of the mixture into an oval 5-qt. slow cooker. Add filled peppers. Top with remaining sauce. Sprinkle with 2 tablespoons Parmesan cheese. Cook, covered, on low 3-1/2 to 4 hours or until heated through and peppers are tender. Sprinkle with remaining Parmesan cheese.
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Golden Beet and Barley Salad with Beet Greens
Golden Beet and Barley Salad with Beet Greens
Heat the oven to 450°F. Loosely wrap the beets in foil and roast them in the oven until they are just fork tender, 30 to 45 minutes. Let cool enough to handle, then peel and dice the beets into 1/2-inch cubes.
Meanwhile, cook the barley. Bring 4 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is tender, about 30 minutes. Drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.
Place the onions in a small bowl and cover with cold water. Set aside to soak for at least 30 minutes.
Wash the greens and pat dry, but leave some moisture clinging to the leaves. Strip off the leaves, stack them in a pile, and slice them into 1/2-inch ribbons. Set aside. Dice the stems into small bite-sized pieces and set aside.
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Sauté the diced chard stems with a pinch of salt until they start to turn translucent around the edges, 6 to 8 minutes. Add the ribboned greens, half of the lemon juice (1 1/2 tablespoons), and a healthy pinch of salt. Continue to cook, stirring gently, until it is bright green and has wilted down, another 4 to 5 minutes. If the pan is very dry, add a few tablespoons of water so the greens can keep steaming.
Drain the onion from the soaking water. Combine diced beets, cooked barley, beet stems and leaves, and onion in a large mixing bowl. Let everything cool to room temperature, then stir in the feta. Whisk together the remaining lemon juice, 2 tablespoons of olive oil, and 1/4 teaspoon salt. Drizzle the vinaigrette over the salad and stir to evenly coat all the ingredients.
Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Add pepper to taste.
Serve family-style in a large bowl or in individual bowls with extra feta sprinkled over the top. Leftovers will keep refrigerated for one week.
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Lamb Meatball Sliders with Chimichurri and Crispy Shallots
Lamb Meatball Sliders with Chimichurri and Crispy Shallots
For the meatballs:
For the shallots:
For the chimichurri:
For the buns:
Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, cilantro, almonds, eggs, and flour.
Preheat the oven to 450°F. Divide the meat mixture into 1/4-cup portions and roll into evenly-shaped meatballs. Space evenly on a half-sheet pan and roast the meatballs for 20 minutes or until just barely pink in the middle.
Meanwhile, pour canola or vegetable oil to a depth of 2 inches into a 3-quart pot. Heat on medium until the temperature reaches 325°. Place 2 cups worth of shallots into the pot. Stir periodically for 12-15 minutes. When the shallots start to brown, stir more frequently. When they turn golden brown, remove with a straining spoon and place on a paper towel to drain. After they drain, transfer to a second paper towel and season with salt to taste. Repeat with the remaining shallots. (It may take a few batches.)
For the chimichurri, add jalapeño, garlic, anchovies, shallots, parsley, cilantro, chives, and oregano to a food processor. Pour in half the olive oil and the sherry vinegar, then pulse 6 to 7 times. Add the rest of the olive oil, and blend for 1 minute. Add water, 1 tablespoon at a time, to desired consistency. Add salt and pepper to taste.
To assemble the sliders, brush buns with olive oil and toast at 450° for 3 to 5 minutes or till golden brown. Spread a spoonful of chimichurri on the bottom part of the bun, then add a meatball and a tablespoon of crispy shallots. Serve immediately.
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