3 tablespoons chopped mixed fresh herbs, such as dill and cilantro
DIRECTIONS
Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.
Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.
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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 Lehman2015-09-14 12:56:082015-09-14 12:56:08Mushroom, Spinach and Scallion Tart
Preheat oven to 400°. Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minutes. Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute. Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble. Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes. Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly. Sauté spinach with a little olive oil in non-stick pan over medium heat. Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed. Top each bowl with remaining sauce and sprinkle with black sesame seeds.
Melt the butter into a soup kettle over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Add in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and serve piping hot.
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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 Lehman2015-09-14 12:54:202015-09-14 12:54:20Corn and Potato Chowder
Mushroom, Spinach and Scallion Tart
Mushroom, Spinach and Scallion Tart
INGREDIENTS
DIRECTIONS
Preheat oven to 425 degrees. On a rimmed baking sheet, toss mushrooms with 2 tablespoons oil, and season with salt. Spread in a single layer, and roast 10 minutes. Toss in the scallions, and roast 15 minutes more. Push mushrooms and scallions to one side, and place spinach on empty side; roast until wilted, about 3 minutes. Let cool briefly; squeeze spinach dry.
Lightly brush an 11-by-7-inch rectangular tart pan with a removable bottom (or a 10-inch round pan) with oil. Working with one piece of phyllo at a time and keeping the rest covered with plastic wrap, brush a sheet of the pastry very lightly with oil. Fit into tart pan, leaving a 1-inch overhang. Brush a second sheet with oil, and fit into pan. Repeat with remaining sheets. Fold edges at top to make a border.
Crumple a double layer of foil into a rectangle the size of the bottom of the tart, and fit into crust to weigh down center. Place on a baking sheet, and bake until edges are golden and begin to set, about 7 minutes. Remove foil, and bake until golden all over, about 3 minutes more. (Tent edges with foil if browning too quickly.) Remove tart pan from oven.
Reduce oven to 375 degrees. In a blender, puree goat cheese, eggs, and milk until smooth; season with salt. Add herbs, and pulse to combine. Spread vegetables over crust, and pour custard over top.
Return tart pan to oven, and bake until custard is set, 20 to 23 minutes. Remove tart pan from oven, and let cool 10 minutes on a wire rack. Remove sides of pan, and let tart cool at least 10 minutes more. If not serving right away, slide tart off bottom of pan and directly onto rack. Serve warm or at room temperature.
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Spinach Salmon Rice Bowl
Spinach Salmon Rice Bowl
INGREDIENTS
DIRECTIONS
Preheat oven to 400°. Cook rice as directed. I cook mine in a rice cooker, and it takes about 30 minutes. Sauté the garlic and pepper flakes with olive oil until garlic is lightly golden and fragrant, about 1 minute. Add pure maple syrup, soy sauce, and lime juice and cook until it starts to bubble. Whisk cornstarch into 1.5 teaspoons water until mixed thoroughly; stir into the sauce. Cook until it is thick; about 2-3 minutes. Place salmon fillets on foil lined baking pan. Top each fillet with 1 teaspoon of sauce. Bake 12 minutes or until cooked thoroughly. Sauté spinach with a little olive oil in non-stick pan over medium heat. Divide rice equally among 4 bowls; top each bowl with spinach, salmon fillets with the skin removed. Top each bowl with remaining sauce and sprinkle with black sesame seeds.
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Corn and Potato Chowder
Corn and Potato Chowder
INGREDIENTS
DIRECTIONS
Melt the butter into a soup kettle over medium-high heat. Add the bacon and cook till crisp. Scoop out the bacon and drain on paper towels. Save for later.
Pour off all but 1/4 cup of fat from the pot. Toss in the onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then throw in the garlic, cooking it all for 1 minute more. Sprinkle on the flour and mix into the veggies. Add in the broth and potatoes. Cover the pot and bring to a boil; then lower the heat and simmer for 10 to 12 minutes, or till the potatoes are tender. Add the shredded carrots and corn. Cover and simmer everything 5 to 6 minutes longer to blend the flavors.
Stir in the half-and-half. Season with the thyme, cayenne, some more salt, and lots of freshly ground black pepper to taste. Sprinkle with parsley and the bacon bits you’ve been saving. Give it one last stir, and serve piping hot.
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