Sesame Carrot and Cabbage Stir Fry

3 carrots, peeled and sliced thin

1 small cabbage or napa cabbage, sliced thin

1 small onion, sliced

1 garlic clove, minced

2 Tbsp ginger, minced

2 Tbsp sesame seeds

2 Tbsp sesame oil

¼ cup Tamari or soy sauce

Pinch of chili flakes

Salt to taste

1-2 cup cooked rice or rice noodles

On low to medium heat place a skillet with sesame oil, seeds, onion, garlic, ginger and pinch of chili flakes. Sauté until onions are translucent; add sliced carrots and cabbage and sauté for five minutes. Add Tamari sauce and let simmer for five minutes.

Serve with warm rice or rice noodles

Roasted Beets with Green Onion Vinaigrette

1 bunch beets, tops removed

1 bunch green onions

½ cup olive oil

¼ cup lemon juice

2 Tbsp honey

1 tsp ground coriander

½ tsp salt

¼ tsp pepper

Preheat oven to 400˚F.

Scrub beets and peel. For the beets that are small, cut off the ends and run a paring knife down just below the skin of the beet to peel. 

Cut beets into medium dice and toss in olive oil. 

Lay out evenly on a sheet tray or oven safe dish and roast for 30 minutes or until fork tender. Stir halfway through cooking. 

For the Vinaigrette:

Chop the green onion, separate the white parts for the green tops.

Blend, in a blender or small food processor, the white parts of the green onions, olive oil, lemon juice, honey, coriander, salt and black pepper until smooth and well combined.

Once it’s mixed, taste and adjust the seasonings if necessary. You can add more salt, pepper, or honey.

Serve immediately or cover and refrigerate for future use.

Roasted Asparagus tossed with Sesame wilted Tokyo Bekana

1 bunch of asparagus cut into two inch pieces

1 head of Tokyo bekana roughly chopped. 

1 cippolini onion sliced thin 

Basic Sesame Dressing (makes 1 cup)

¼ cup soy sauce

2 Tbsp sesame oil

⅓ cup (4 tbsp) rice vinegar (white)

¼ cup olive oil 

1½ Tbsp honey

2 Tbsp canola oil

Pre-heat oven to 350˚F.

Toss two inch pieces of asparagus and sliced cippolini in 1tbsp canola oil and season with salt and pepper.

Roast at 350˚F for 8 minutes or until tender. Then remove.

Add remaining canola oil to a sauté pan and heat to medium high.

Quickly sauté the chopped Tokyo bekana and then hit the pan with about 2 Tbsp of sesame dressing. 

Let cook for about 2 minutes then toss in the roasted asparagus and onion.

Continue to cook for one minute then remove from heat. And toss with more dressing as desired. 

This dish goes well over rice or as a side with grilled chicken finished with the sesame dressing. 

Rhubarb Oatmeal Cake

Preheat oven to 350˚ Fahrenheit. 

In a 9-inch square cake pan, melt 3 tablespoons butter.

Stir in:

1/2-pound fresh rhubarb, cut into 1-inch pieces
1/4 cup granulated sugar

Cover the pan with aluminum foil and bake for 8 minutes. Remove from oven.

In the meantime, prepare the batter. Sift together in a medium bowl:

1-1/2 cups oatmeal, ground (use a food processor to achieve a fine, flour-like consistency)
2 tsp baking powder
Pinch of salt

In a large, separate bowl, cream:

1/2 cup butter
1/2 cup granulated sugar

Add:

2 eggs
1 tsp vanilla

Add sifted dry ingredients to creamed mixture, alternately with:

3/4 cup milk (you can use almond milk if you prefer). 

Make 3 dry and 2 liquid additions, stirring after each. Turn batter into prepared baking dish.

Bake for 45 minutes. Enjoy with a scoop of vanilla ice cream!

Quick fry Komatsuna and Mushrooms

1 bunch komatsuna, sliced about 2 inch pieces

1 cup button or shiitake mushroom, sliced 

2 slices of bacon (optional)

1 tsp sesame oil

Salt and pepper to taste

Cut the bacon into thin strips. And toss in to frying pan over medium hi heat. Once the bacon starts to caramelize, add the mushrooms and komatsuna to the pan and sauté until all the moisture is removed. Drizzle with sesame oil and season to taste. Great over a bowl of rice or in a brothy noodle bowl.  

Fresh Spring Salad with Kale and Bok Choy

Dressing

1/4 cup raw tahini

1 Tbsp water

1 Tbsp light miso 

1 Tbsp freshly squeezed lemon juice

1 Tbsp honey or maple syrup

2 tsp grated fresh ginger

1 tsp onion powder

1/4 tsp powdered mustard

1/4 tsp salt

1 Tbsp green garlic, minced

Pinch of cayenne

Salad

2 cups kale leaves, firmly packed, cut into thin ribbons

1-3/4 cups thinly sliced bok choy, packed

½ cup Hakurei turnip, sliced thin

1-1/2 Tbsp  finely diced

Combine all of the dressing ingredients in a small bowl and whisk until well blended.

Mix together all of the salad ingredients in a bowl and toss with dressing. 

Let sit for 30 minutes to allow flavors to blend and then serve. 

If you aren’t planning on eating right away, mix kale an bok choy in a bowl and lightly salt and press overnight to expel excess moisture, otherwise the water will release in finished salad leaving for a runny dressing the following day.

Carrot and Spinach Curry

3 medium carrots, cut into 1⁄4-inch rounds 

1-inch knob fresh ginger, peeled and grated 

2 cans low-sodium chickpeas, drained and rinsed

1 can full-fat coconut milk

1⁄4 cup red curry paste

1⁄2 teaspoon fine salt

1 tablespoon sugar

2 packed cups fresh spinach leaves

1 tablespoon fresh lime juice

Cashews and crushed red pepper for garnish  

Add the carrots, ginger, and 1⁄2 cup water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water, if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.

Increase the heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper.

Zucchini Squash Au Gratin

I love making gratins. They are a very simple dish to make and sometimes if you can hold back from eating all the comfort these dishes offer there is enough for lunch the next day. We will be using the zucchini and patty pan from the share to make this particular gratin, plus if you got the cheese share you are going to be in for a treat because we are going to be featuring Hooks Pesto Jack Cheese. 

4 zucchini/ patty pan –aliced thin

2 Tbsp butter

¼ cup minced scallions

1 cup kale and/or turnip greens chopped fine

One garlic scape minced

4 oz shredded pesto jack cheese ( substitute cheddar or pepper-jack if not getting cheese share)

1 oz milk or cream. 

Salt and pepper to taste

Bread crumbs optional 

Preheat oven at 350˚F.

Sauté patty pans and zucchini lightly in butter with minced garlic scape. Cook just long enough to release the moisture from the summer squash then remove from heat.

You will need an oven safe baking pan. The smaller the size you use, the more layers you can make. I like to go with a glass 8” round casserole dish. 

Make a layer across the bottom of the pan of cooked zucchini/patty pan. Sprinkle some scallions over that layer, then sprinkle a little bit of the greens, finish the layer with a sprinkle of cheese. Add a little salt and pepper.

Repeat the above process until all the ingredients are used up. Pour your milk or cream over the dish. This will give you the moisture you need to create a little steam to cook the veggies and the milk will reduce leaving the gratin nice and creamy. Make sure the cheese is on the top then place in the oven and cook until the cheese is starting to get a couple of golden brown spots then add bread crumbs if using them. When cheese looks like it is about 50% golden brown remove from the oven and let rest for about 5 minutes. 

Cut into and enjoy as a meal on its own, or a side dish to any meat you were thinking about cooking. 

Zucchini Lentils and Rice Stuffed Collard Greens

2 medium sized zucchini diced

3 collard green leaves + one leaf sliced very thin

2 cup of basmati rice cooked 

1 cup red lentils cooked

2 Tbsp garlic scapes

1 Tbsp curry powder

1 can coconut milk

1 Tbsp coconut oil

Salt and pepper to taste

Boil the whole collards (stem trimmed) for 3 minutes then cool right away in an ice bath.

Bring sauté pan to medium heat and add coconut oil.

Cook diced zucchini until it starts to soften about 3-4 minutes then add sliced collards, scapes and curry powder and cook for another 2 minutes. Add the one can of coconut milk. And cook for another minute or so.

Strain off the ingredients in the pan and reserve the liquid. 

Mix the cooked rice and lentils with the cooked vegetables and add a pinch of salt and pepper. 

Next roll the ingredients into individual collard leaves. Make sure the ends are closed.

Place in oven safe dish evenly spaced then add the leftover coconut liquid to the pan. 

Bake at 350˚F uncovered for 15 minutes or until heated through, then serve.

Zucchini Kimchi

1 lb patty pan or zucchini, sliced into coins

Sea or kosher salt

1 bunch garlic scapes, chopped very fine

1-2 tsp chili flakes 

Rice wine vinegar 

2 Tbsp fresh ginger, grated 

A couple splashes of fish sauce (optional) (may substitute tamari)

1 Tbsp honey

2-3 scallions, washed and chopped

Wash and then slice your zucchini. Put in a bowl and toss with a few generous pinches of salt.  Let sit (from 20 minutes up to a few hours). This is to draw out extra moisture.

Add chili flakes, garlic scapes, vinegar, ginger, fish sauce (or tamari), and honey to the zucchini.  Mix well.  Add scallions and mix again.  So, if you like extra spicy add more chili or if you prefer it fishy, add more fish sauce.

Store in a glass jar and let ferment at room temperature for 2 days or more if you like your kimchi with a little more pungent.

Move into the fridge and let it continue to ferment for a few days or if you wish.  The more you let it ferment, the more pungent it will get.

Zucchini Fritters

3 zucchini or patty pan, grated

1 tsp salt

¼ cup all purpose flour

¼ cup grated parmesan

1 egg, beaten 

2 Tbsp minced garlic scapes

2 Tbsp olive oil

Salt and pepper to taste

Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes. Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.

Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.

Heat olive oil in a large skillet over medium-high heat.

Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side. Serve with sour cream or spicy mayo.

Zucchini and Kale Sauté

3 Tbsp extra virgin olive oil

2 purplette onions, sliced thin

2 garlic scapes, chopped

1 whole zucchini, sliced

1 bunch kale, chopped into bite-sized pieces

¼ tsp salt, or to taste

¼ tsp pepper, or to taste

2 Tbsp red wine or balsamic vinegar

Add olive oil, onion , scapes and zucchini into a large pan (use one with a lid because you’ll need it later).

Sauté over medium high heat until starting to lightly brown. Add kale, salt and pepper. Toss to coat and cook until slightly softened. This will take about 2 minutes.

Add vinegar, toss well and cover the pan. Cook for about 4 minutes until kale is soft but still bright green and tender. Taste and adjust salt, pepper and vinegar as needed.

Watermelon Salad

½ of each watermelon chopped with seeds removed

1 bell pepper, chopped

1 small red onion, chopped

About a handful of mint and cilantro, chopped together

Juice of 2 limes

2 tablespoons extra virgin olive oil 

Combine all the ingredients together in a shallow bowl and gently mix together.

Serve and enjoy the easy summer side dish.

Watermelon Gazpacho

1 watermelon, rind and seeds removed, coarsely chopped (reserve 1-2cups and dice smaller)

1-2 medium tomatoes, coarsely chopped

1 cucumber, peeled, coarsely chopped

1 jalapeño, seeds removed, sliced

2 Tbsp olive oil

2 Tbsp sherry vinegar or red wine vinegar

Ground fennel seed (optional)

Kosher salt and pepper

Purée watermelon, tomato, cucumber, jalapeño, oil, fennel powder and vinegar in a blender until smooth.

Once happy with consistency, fold in the diced watermelon and season with salt and pepper to taste. 

Let sit for 4 hours or enjoy the following day.

Warm Red Cabbage Salad with Delicata

1 delicata squash, seeded and diced 

1 Tbsp butter

1/8 tsp light brown sugar

4 Tbsp olive oil, divided

1/2 cup basil, chopped

1/4 cup raisins

2 Tbsp toasted pine nuts

2 tsp lemon juice

1 tsp red wine vinegar

1/2 medium head red cabbage, quartered and shredded

2 cloves garlic, smashed

Combine delicata, butter, brown sugar, and 11/2 cups water in small saucepan, season with salt and pepper, if desired, and bring to a boil. Simmer 12 minutes, or until delicata are tender, and most of water has evaporated. Add 2 Tbs. oil, basil, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until all remaining liquid has evaporated.

Heat remaining 2 Tbs. oil in large skillet over high heat. Add cabbage and garlic, and season with salt and pepper, if desired. Cook 5 minutes, or until cabbage wilts, stirring often. Transfer cabbage to serving bowl, and top with delicata mixture.

Tomato Jam (adapted from NY Times)

2 pounds good ripe tomatoes cored and coarsely chopped

½ yellow onion, minced

1 cup sugar

2 Tbsp freshly squeezed lime juice

1 Tbsp fresh grated or minced ginger

1 tsp ground cumin

¼ tsp ground cinnamon

⅛ tsp ground cloves

1 tsp salt

1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste

Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often.

Reduce heat and simmer, stirring occasionally, until mixture has consistency of thick jam, about 1 hour 15 minutes. Taste and adjust seasoning, then cool and refrigerate until ready to use; this will keep at least a week.

Tomato and Sweet Corn salad

2 ears fresh corn, husked

½ pint cherry tomatoes, cut in half

2 slicing tomatoes cut, into small dice

1 cucumber, peeled and diced

3/4 cup finely sliced scallions

1/2 cup chopped fresh basil (optional)

1/4 cup extra-virgin olive oil

1 tablespoon Balsamic vinegar

Salt and pepper to taste

This is our go to salad for basically all of summer…..Eat what the farmers eat. 

Cut corn kernels from cobs. Transfer corn to large bowl. Add remaining ingredients; toss to blend. Season salad to taste with salt and pepper.

Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.

Thai Curry with Winter Squash and Chickpeas

1 delicata or acorn squash 

1 Tbsp canola oil

1 sweet pepper, sliced

½ onion, sliced thin

1 clove garlic, minced

1/4 cup Thai red curry paste

One 15-ounce can chickpeas (garbanzo beans), drained and rinsed

Kosher salt to taste

One 13-ounce can unsweetened coconut milk

1/4 cup fresh parsley or cilantro, plus more for garnish

Cut squash in half lengthwise and scoop out the seeds. Trim the ends. Cut into 1/2- inch-wide half crosswise if using Delicata, or cut into wedges and then peel if using acorn.

Heat a large heavy pot over medium-high heat. Add the canola oil, then add the curry paste and stir for about 1 minute, or until fragrant.

Add the squash and stir to coat with the curry paste. Stir in the chickpeas and season with salt. Add sweet pepper, onion, and garlic and sauté for about 1 minute.  Add the coconut milk and 3/4 cup water and bring to a simmer. Reduce the heat to medium-low, cover, and simmer gently for about 10 minutes, or until the squash just begins to soften.

Stir in the parsley and simmer, uncovered, stirring occasionally, for about 20 minutes, or until the squash is tender but not falling apart and the sauce has reduced slightly.

Season to taste with salt. Serve with Rice. 

Swiss Chard and Smashed Potatoes

4 quarts water

Salt for the water

1lb Red Norland potatoes, cut in half then into half moons

1 bunch swiss chard, remove stems and cut into1/2-inch strips across the stem and roughly chop leaves

1/4 cup extra virgin olive oil, divided

4 garlic cloves, crushed

Salt and freshly ground black pepper

In a large stock pot over high heat, add the water and salt; bring to a boil. Add the potatoes and boil for 10 minutes. Add the swiss chard stems. Boil until the potatoes and chard stems are tender, 20 to 30 minutes. Drain in a colander.

In a large sauté pan or skillet over medium heat, add 2 tablespoons of the olive oil, divided.

Add the garlic and cook until brown. Add the chopped chard leaves and sauté for two minutes.

Add the chard stems and potatoes. Season lightly with salt and pepper. Sauté, stirring and mashing the potatoes, until the liquid has evaporated and the potatoes are coarsely mashed. If the potatoes begin to brown, reduce the heat.

Add the remaining 2 tablespoons of olive oil, season to taste with salt and pepper, and stir. Serve hot.

Sweet Potato Curry with Rice

1 1/2 Tbsp coconut oil or safflower oil

1 small yellow onion minced

2 Tbsp minced fresh ginger (+1tbsp minced ginger to cook with the rice)

2 Tbsp minced garlic

1 Tbsp crushed red pepper

3 Tbsp red curry paste

2 medium sweet potatoes

2-3 carrots sliced thin

2 14-ounce cans coconut milk 

1-2 Tbsp maple syrup 

1 1/2 tsp ground turmeric

Sea salt to taste 

1/2 cup roasted cashews 

1 medium lemon juiced

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

Add red curry paste, sweet potato and carrots, stir, and cook for 2 minutes more.

Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.

Once simmering, slightly reduce heat to medium-low heat.

simmer for 5-10 minutes, stirring occasionally, to soften the potato 

At this time, also taste and adjust the flavor of the broth as needed. 

Once the broth is well seasoned and the potatoes are softened, add cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.

Serve over rice.