Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; 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 Lehman2015-10-25 19:12:182015-10-25 19:12:18Chicken and Scallion Skewers with Yakitori Sauce
1-2 tsp. agave nectar, depending on desired sweetness
3 Tbsp. water, or as needed
hefty pinch of salt and pepper
1 clove of garlic finely minced
1 Tbsp. extra virgin olive oil
1 Tbsp. finely chopped chives
Preheat the oven to 450′. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.
Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.
Beet Greens Salad
Greens from 1-2 bunches beets
Salt and pepper, to taste
3 tablespoons olive oil
clove garlic, finely chopped
tablespoons lemon juice
1/4 red onion, very thinly sliced
ripe tomato, coarsely chopped
1/4 cup slivered almonds, toasted until golden
Rinse the greens thoroughly in several changes of water. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored. Transfer the greens to a bowl. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like
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https://www.justfarmed.com/wp-content/uploads/2015/10/creamy-beet-green-salad-700.jpg586586Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-10-11 21:34:082015-10-11 21:34:08Beet Green Salad Recipes
Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Frosting
1 4-layer cake
1 3/4 cups old-fashioned oats
2 cups boiling water
1 cup unsalted butter, slightly softened
2 cups dark brown sugar
1 1/2 cups white sugar
4 eggs
2 teaspoons vanilla
1 tablespoon rum (optional)
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
2 apples, peeled, cored and diced
4 medium carrots, peeled and grated (about two cups)
1 cup unsweetened coconut
1 cup chopped and toasted walnuts (optional)
Heat the oven to 350°F. Line four 9″ round cake pans with parchment and grease lightly. Combine the oats and boiling water and set aside while you beat the sugar and butter. Cream the butter and sugar until creamy and smooth, then add the eggs one by one. Beat until smooth and whipped. Beat in the vanilla and rum, then beat in the thickened oatmeal and liquid. Combine the dry ingredients and beat well. With a rubber spatula, stir in the apples, carrots, and walnuts. Pour into the cake pans and bake 40 minutes, or until the tops are golden and spring back lightly. Let the cakes cool for about 10 minutes and then run a knife around the side of the pan and carefully pat out the cakes on wire racks. The cakes will be quite tender and delicate; they break easily.
Icing
1 cup whipping cream
2 8-ounce packages plain cream cheese, very soft
1/3 cup molasses
1 teaspoon vanilla
Pinch salt
1/2 teaspoon nutmeg
2 cups powdered sugar
Beat the whipping cream until it holds soft peaks. Add the cream cheese, one chunk at a time, and whip until fully incorporated. Add the molasses, vanilla, salt, and nutmeg. Beat in the powdered sugar one cup at a time. Add more if you want the frosting stiffer (this one here was pretty soft). Set aside and refrigerate for an hour while the cake bakes and cools. When the cake is cool, ice each layer and stack them, reserving the fourth and final top layer. Lightly ice this layer, then top with:
Coconut Topping
1/4 cup butter, softened
1/3 cup brown sugar
1/4 cup milk
1 cup unsweetened coconut
Heat the oven to broil. Stir all ingredients together by hand until smooth. Spread on the top layer of the cake and broil until brown and slightly bubbly. Put top layer on the cake and finish smoothing frosting out the over the whole cake. Serve and enjoy!
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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 Lehman2015-10-11 21:32:042015-10-11 21:32:04Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing
Chicken and Scallion Skewers with Yakitori Sauce
Chicken and Scallion Skewers with Yakitori Sauce
Make the yakitori sauce: Arrange an oven rack 4″ from broiler and heat broiler to high. Remove bones from chicken legs and cut bones into 1″ pieces. Cut chicken meat into ¼″-thick slices; refrigerate until ready to use. Transfer chicken bones to a foil-lined baking sheet; broil, turning, until browned all over, about 10 minutes. Transfer bones to a 4-qt. saucepan and add mirin, soy sauce, sake, sugar, pepper, green parts of scallions, garlic, ginger, and 1 cup water; bring to a boil, and then reduce heat to medium-low. Cook until liquid is reduced by half, about 1½ hours. Pour through a fine strainer into a bowl; let yakitori sauce cool.
Meanwhile, soak 16 wooden skewers for 30 minutes; drain. Working with 1 skewer at a time, alternately thread 4 slices chicken with 3 pieces of the white parts of scallions, piercing chicken slices through their ends to form folded slices and piercing scallion pieces perpendicular to skewer. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Add skewers, and cook, turning, until beginning to brown, about 6 minutes. Brush with yakitori sauce and continue cooking, turning and basting with sauce every 30 seconds, until cooked through and sauce forms a glaze on chicken, about 2 minutes more. Transfer to a serving plate and drizzle with more yakitori sauce; serve immediately.
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Beet Green Salad Recipes
Beet Green Salad Recipes
Beet Green Chopped Salad
Tahini dressing
Preheat the oven to 450′. Cut the greens from the beets at their stem. Rub a bit of olive oil on the skin of the beets, sprinkle with salt and wrap them all in a foil pack. Set on the middle oven rack and cook for 45-55 minutes until you can easily piece through with a knife. Set them aside to cool.
While the beets roast, clean and dry the greens. Chop off and discard the long red stems. Chop the greens and put them in a large mixing bowl. To prepare the dressing, whisk together the tahini, lemon juice, vinegar, agave and water. Mix in the garlic, hearty pinch of salt and pepper and drizzle in the olive oil while whisking. Add more water if you prefer it thinner. Mix in the chives. Adjust to your taste and set aside.
Once the beets are cool enough to touch, you should be able to just push the skin off with your fingers. Use a paring knife to help it along. Dice the peeled beets. Thinly slice the scallions. Add the beets, scallions, quinoa and avocado to the mixing bowl and toss with a generous amount of dressing (note: the salad will turn pink from the beets. If this bothers you, you can toss everything without the diced beets, and sprinkle them on top). Sprinkle in the sunflower seeds, give it one more toss.
Beet Greens Salad
Rinse the greens thoroughly in several changes of water. Bring a large pot of salted water to a boil. Add the greens. Blanch 1 minute. Drain and rinse with cold water. With your hands, squeeze out the excess liquid. Chop the greens coarsely. In a large skillet, heat 2 tablespoons of the olive oil. When it is hot, add the greens, garlic, salt, and pepper. Cook, stirring constantly, for 2 minutes or until the greens are tender but still bright colored. Transfer the greens to a bowl. In a small bowl, whisk the lemon juice, salt, pepper, and remaining 1 tablespoon olive oil. Pour the mixture over the greens and toss well. Add the onion, tomato, and almonds. Toss again. Taste for seasoning and add more salt and pepper if you like
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Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Icing
Apple, Carrot, Oatmeal Cake with Broiled Coconut Topping and Molasses Cream Cheese Frosting
Heat the oven to 350°F. Line four 9″ round cake pans with parchment and grease lightly. Combine the oats and boiling water and set aside while you beat the sugar and butter. Cream the butter and sugar until creamy and smooth, then add the eggs one by one. Beat until smooth and whipped. Beat in the vanilla and rum, then beat in the thickened oatmeal and liquid. Combine the dry ingredients and beat well. With a rubber spatula, stir in the apples, carrots, and walnuts. Pour into the cake pans and bake 40 minutes, or until the tops are golden and spring back lightly. Let the cakes cool for about 10 minutes and then run a knife around the side of the pan and carefully pat out the cakes on wire racks. The cakes will be quite tender and delicate; they break easily.
Icing
Beat the whipping cream until it holds soft peaks. Add the cream cheese, one chunk at a time, and whip until fully incorporated. Add the molasses, vanilla, salt, and nutmeg. Beat in the powdered sugar one cup at a time. Add more if you want the frosting stiffer (this one here was pretty soft). Set aside and refrigerate for an hour while the cake bakes and cools. When the cake is cool, ice each layer and stack them, reserving the fourth and final top layer. Lightly ice this layer, then top with:
Coconut Topping
Heat the oven to broil. Stir all ingredients together by hand until smooth. Spread on the top layer of the cake and broil until brown and slightly bubbly. Put top layer on the cake and finish smoothing frosting out the over the whole cake. Serve and enjoy!
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