3 tablespoons chopped fresh dill or 1 tablespoon dillweed.
1 1/2 teaspoons sugar
1 bunch fresh arugula, trimmed and washed
Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.) Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
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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 Lehman2015-06-07 10:09:112015-06-07 10:09:11Roasted Beet, Sugar Snap Pea and Arugula Salad
Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won’t matter, but any slices that are mostly seed aren’t worth keeping. And this is why we pick through the squash for the tiniest ones in the first place! Stack up several basil leaves and thinly slice them into little green ribbons. Toss them with the squash ribbons, add salt and pepper to taste, and about a tablespoon each of the chopped basil, finely sliced scallions, Feta, and Pine Nuts. As an alternate to the Feta, use fresh Parmesan, grated on a rasp. A little of this goes a long way since it’s so strong. In a good way!
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https://www.justfarmed.com/wp-content/uploads/2015/05/2013-08-20-r-zucchini-ribbons-with-feta-olives-pine-nuts-420x560.jpg560420Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2015-05-31 14:07:102015-05-31 14:07:10Summer Squash Ribbons with Feta and Pine Nuts
1-2 pounds Tuscan kale stems and center ribs discarded
2 tablespoons extra-virgin olive oil
1/4 pound pancetta, cut into 1/4-inch dice (1 3/4 cups)
1 fresh thyme sprig
1 Turkish or 1/2 California bay leaf
2 fresh flat-leaf parsley sprigs
2-4 spring onions, bulbs finely chopped (If small bulbs, use more)
½ head of garlic, halved horizontally
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 to 3 cups unsalted chicken stock
Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside. Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well. Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary). Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes. Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garnish and garlic and season kale with salt and pepper.
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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 Lehman2015-05-31 14:05:362015-05-31 14:05:36Braised Tuscan Kale with Spring Onions
Roasted Beet, Sugar Snap Pea and Arugula Salad
Roasted Beet, Sugar Snap Pea and Arugula Salad
Preheat oven to 375°F. Wrap beets in aluminum foil. Bake until tender, about 1 hour 15 minutes. Cool. Peel beets and cut into wedges. Cook sugar snap peas in large saucepan of boiling salted water until crisp-tender, about 1 minute. Drain. Rinse with cold water; drain well. Pat dry. Mix mustard and vinegar in small bowl. Gradually mix in oil, then dill and sugar. (Can be prepared 4 hours ahead. Cover sugar snap peas and chill. Cover dressing and beets separately and let stand at room temperature.) Line platter with arugula. Mix beets, sugar snap peas and dressing in medium bowl. Season with salt and pepper. Spoon atop arugula.
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Summer Squash Ribbons with Feta and Pine Nuts
Summer Squash Ribbons with Feta and Pine Nuts
Trim the ends from each squash. Using a vegetable peeler (or mandolin set to the very thinnest setting) shave strips of squash, disposing of the first and last piece which will just be skin. If the squash is very seedy, toss it. Little seeds won’t matter, but any slices that are mostly seed aren’t worth keeping. And this is why we pick through the squash for the tiniest ones in the first place! Stack up several basil leaves and thinly slice them into little green ribbons. Toss them with the squash ribbons, add salt and pepper to taste, and about a tablespoon each of the chopped basil, finely sliced scallions, Feta, and Pine Nuts. As an alternate to the Feta, use fresh Parmesan, grated on a rasp. A little of this goes a long way since it’s so strong. In a good way!
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Braised Tuscan Kale with Spring Onions
Braised Tuscan Kale with Spring Onions
Put oven rack in middle position and preheat oven to 350°F. Cut out a round of parchment paper to fit just inside a 5- to 6-quart heavy ovenproof pot, then set round aside. Blanch kale in a 6- to 8-quart pot of boiling salted water in 2 batches, 2 minutes per batch, transferring with tongs to a colander as blanched, then drain well. Warm oil in 5- to 6-quart pot over moderate heat, then add pancetta and cook, stirring frequently, until crisp, 10 to 15 minutes. Transfer pancetta with a slotted spoon to a plate and reserve, discarding all but 1/4 cup of fat in pot (if necessary). Tie thyme, bay leaf, and parsley together with kitchen string to make a bouquet garni and add to pot along with onions and garlic. Cook over moderate heat, stirring frequently, until onions are golden brown, about 20 minutes. Return pancetta to pot then add butter and heat, stirring occasionally, until melted. Stir in kale and add enough stock to cover three fourths of kale. Increase heat to high and bring to a simmer. Cover kale directly with parchment round, then transfer pot to oven and braise, stirring once or twice, until kale is very tender, about 45 minutes. Transfer pot to stovetop and discard parchment, then boil mixture, stirring occasionally, until almost all of liquid is evaporated but kale is still moist, about 35 minutes. Discard bouquet garnish and garlic and season kale with salt and pepper.
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