Monday, June 29, 2009

My favorite coleslaw recipe

I've brought this coleslaw to a number of different potlucks and its always been very popular.

Super Slaw

Ingredients for Dressing:
6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons peanut butter (doesn't matter whether it is crunchy or creamy)
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic

Whisk above ingredients in small bowl or mix in a blender. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

8 cups thinly sliced green cabbage (some of it could be red cabbage if you happened to have any)
1 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled and shredded (about 1 cup)
4 large green onions, sliced--use some of the green tops too
1/2 cup chopped fresh cilantro
1/4-1/2 cup chopped peanuts (optional)

Combine salad ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Don't add the dressing until just before you're ready to serve the salad.

adapted from Epicurious

Saturday, June 27, 2009

Radish Sandwiches

I'm always looking for good ways to use radishes. They're not one of our favorite veggies.

We liked these simple sandwiches created by another CSA blogger.

The presentation of the recipe is also very cool. I served the open-faced sandwiches with soup last night. Arthur and I both thought the recipe was a keeper.

Thursday, June 25, 2009

Another good salad recipe

This salad recipe is good because it is a way to incorporate salad greens or lettuce into your entree.

Sicilian Grilled Swordfish Salad

1# swordfish steak (about 1# thick)*

1/3 cup orange juice
2 tablespoons chopped red onion (or whatever kind you have)
1 1/2 tablespoons olive oil
1 tablespoon fresh rosemary (1 teaspoon dried)
2 teaspoons capers (they add a lot to this dish)
1/4 teaspoon red pepper flakes

Large bowl or platter of salad greens. Arugula would be a good addition if available.
You could also add radishes, celery or other raw vegetables to your salad.

Whisk the marinade ingredients together. Add the fish and coat on all sides. Refrigerate. My fish was frozen so I let it defrost in the marinade overnight. Fresh fish could marinate up to 3 hours.

Drain the fish and reserve the marinade. Grill or broil the fish. I used my George Foreman grill and it only took a few minutes. Be sure not to overcook the fish. Swordfish dries out easily.

Bring the marinade to a boil and remove from heat.

Cut the cooked fish into 2 inch chunks. Combine with the greens and drizzle the marinade over the top.

*I bought my swordfish at Trader Joe's frozen and it was still very good. Right now Whole Foods in our area has it one sale. You could also use another type of firm fleshed fish if swordfish is not available.

Monday, June 22, 2009

Giant Head of Romaine Lettuce

We got a gigantic head of Romaine lettuce in our CSA box on Saturday. I made this salad on Sunday night. Arthur said it was "delicious."

Artichoke, Romaine and Tomato Salad

Ingredients for dressing:

1 12 ounce jar marinated artichoke salad (or you could use all artichokes), drained
(use 1/2 of the the artichokes or vegetables in the dressing--save the balance for the salad)
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh chives or green onions
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons honey
1/3 cup mayonnaise
1/4 cup olive oil
1/4 cup or more of the marinade from the artichokes

Blend the dressing ingredients in a food processor. Taste and add more oil if you think it needs it. Chill for 1/2 hour to let flavors develop or just eat it right away. Its still very good.

A large bowl of torn Romaine lettuce
1/4 cup green onions
1 cup or more grape tomatoes (halved)
2 large red radishes, sliced thinly
marinated artichoke hearts leftover from dressing
Parmesan cheese to taste, shaved

Combine lettuce, onions, tomatoes, and radishes. Toss with enough dressing to coat. There will be a quite a bit leftover. It keeps well. Top with artichoke salad or just artichokes and Parmesan.

Adapted from Bon Appetit

Chicken & Bok Choy in Satay Sauce

This is a great way to use up your bok choy.

Chicken & Bok Choy in Satay Sauce

1 tablespoon oil
1/4-1/2 teaspoon red pepper flakes
12 ounces chicken tenders, cut in 1/2 or smaller
1 bunch bok choy (about 1 1/2 pounds), chopped (keep the stems and tops separate)
1/2 small onion finely chopped or substitute green onions
2-3 garlic scapes, chopped if you happen to have them
1 can (14 ounces) reduced fat or regular coconut milk
1/2 cup crunchy peanut butter
1 tablespoon soy sauce
1 tablespoon palm sugar (or light brown sugar)
1/4 cup cilantro, chopped roughly
1/4 cup chopped roasted salted peanuts

Heat the oil in a large skilled or wok. Add the red pepper flakes and cook 20 seconds until sizzling. Add the chicken and brown on all sides. Remove the chicken. Add the bok choy stems and onions (and garlic scapes if using) to the pan and cook for 10 minutes or until the bok choy is tender crisp. Add the chopped bok choy leaves, browned chicken, coconut milk, peanut butter, soy sauce and sugar. Cook for another 5 minutes or until the sauce begins to thicken a bit. Remove from heat and top with cilantro and chopped peanuts. Taste for seasoning.

Serve over brown rice. Jasmine or Basmati are both good with this dish.

Adapted from 366 Healthful Ways to Cook Leafy Greens and

Tuesday, June 16, 2009

Savory Bread Pudding

I told Arthur I was going to make a bread pudding using our saute greens. He said that didn't make sense because bread pudding is a dessert. According to the definition in Epicurious, he's correct. "A simple, delicious baked dessert made with cubes or slices of bread saturated with a mixture of milk, eggs, sugar, vanilla and spices. Chopped fruit or nuts also can be added. Bread and butter pudding is made by buttering the bread slices before adding the liquid mixture. Both may be served hot or cold with cream or a dessert sauce."

This recipe may actually be more of a strata, but whatever its called its a good way to use some of the greens that you'll find yourself with if you subscribe to a CSA farm. I used the saute greens that I got in my CSA box as well as the radish leaves from a bunch of radishes. In addition I removed the leaves from a bunch of kohlrabi we got in our box and used those too.
The consensus after we had this for supper last night is that its very good and an excellent dish to stash a lot of your greens in.

Bread Pudding with Greens, Bacon and Goat Cheese
Butter or pan spray for greasing the pan
3 1/2 cups milk
1 large clove garlic, minced (about 1 tablespoon)
1/4 teaspoon freshly ground black pepper
6 ounces bacon, sliced crosswise into 1/2 -inch pieces (I used bacon from Jordandal Farms)
1 tablespoon olive oil
2 bunches greens, washed and dried, cut into 1/2 -inch pieces (about 9 cups); the original recipe called for dandelion greens--any kind will work fine
2 shallots, minced or green onions if shallots are not available
6 eggs
8 ounces fresh goat cheese (I used DreamFarm goat cheese; you can use plain or one of the flavors)
8 cups stale bread, half whole wheat, half country white, crust on, cut or torn into about 1/2 -inch pieces (I used all whole wheat)
1 tablespoon grated lemon zest
1. Heat the oven to 375 degrees and butter a 9-by-13-inch baking dish. In a medium saucepan, combine the milk, garlic and black pepper. Heat until just before the milk reaches a simmer. Remove from the heat and allow to cool.
2. Cook the bacon in a large skillet over low heat, stirring occasionally, until crisp. When the bacon is cooked, keep the pan on the heat and add the olive oil, greens and shallot. Stir until the greens are wilted, about 1 minute. Remove the pan from the heat and set aside.
3. In a large bowl, whisk the eggs. Add the cooled milk and the goat cheese and whisk until combined. Stir in the bread, greens mixture and lemon zest and mix until combined. Pour the mixture into the baking dish, pressing down to make sure the bread is submerged. Let the mixture sit for about 15 minutes so that the bread absorbs the liquid.
4. Bake for 35 minutes, until golden brown, rotating once for even cooking. Test to make sure the custard is cooked through, if not bake for another 10 minutes.
Note: I made a couple of changes. My bread was quite dense so I soaked it in the milk, garlic, pepper mixture overnight. Then there is no need to let it sit again. This time, I decided to chop the greens in my food processor. I put them in the bowl and pulsed a few times until they were roughly chopped. It worked very well and was also fast. The amount of greens is not important--no need to measure. You can use a lot of them in this dish.
Adapted from a recipe in the Los Angeles Times
I've mentioned Jordandal Farms meats and Dreamfarm goat cheese before. If you live in Dane County Wisconsin, these are 2 of the many local farmers that produce excellent products.

Monday, June 15, 2009

Sunday Supper

In case you're wondering what to do with baby turnips and their greens, the following is a very good salad with interesting flavor contrasts.

Baby White Turnip Salad With Toasted Pecans And Bacon

4 small white turnips with their greens attached (or 1 bunch of baby white turnips)
1/4 c. pecan halves or pieces
3 oz. bacon
1 green garlic stalk and 1 green onion, sliced on the bias (a garlic scape is also a nice addition if you happen to have them available)
salt and pepper, to taste
1-2 Tbsp. Balsamic Vinegar
1-2 Tbsp. olive oil

Toast pecan pieces. I usually do mine in the microwave. It take 1-2 minutes. Otherwise toast them in a 350 degree oven. Make sure they don't burn.
Remove the greens from the turnips. Tear the leaves with your hands into medium to large pieces and set aside.
Slice turnips as thin as possible. I used my food processor using the thin slicing disk. Put into a bowl of iced water.
In a non-stick pan, saute the bacon until crisp. Remove from the pan and crumble, reserving the fat.
Prepare a simple vinaigrette: combine vinegar with a pinch each of salt and pepper. Slowly drizzle in about 1-2 Tbsp. olive oil. Set aside.
Heat the bacon fat in the same pan. Once hot, add the green garlic/onion and saute until tender. Add greens to the pan, season with salt and just a splash of balsamic vinegar and cook until they are wilted.
Remove the sliced turnips from the iced water bath and toss with the vinaigrette.
Arrange the turnip slices and their greens in a mound and sprinkle bacon and pecans on top.

Adapted from Group

Next we had a very simple pasta and greens dish. Its a quick and easy dish that takes very little time to cook.

Spinach and Ricotta Pasta

10 ounces elbow macaroni, penne or shell pasta
1 tablespoon olive oil
1/2 cup finely chopped onion
2 garlic cloves, minced
8-10 ounces spinach, roughly chopped (1 bag of HVF spinach)
1 ounce basil, chopped (I didn't have enough fresh basil on my plants yet, so I used a combination of fresh and dry basil)
1 cup low-fat ricotta cheese
1/4 cup nonfat milk
Freshly grated Parmesan cheese (1/4-1/3 cup)

Bring a large pot of water to a boil and cook pasta according to package directions.
Meanwhile, in a large skillet saute onions and garlic until onions are soft and fragrant.
Add spinach and basil to the skillet, and stir until wilted. Then add ricotta cheese and milk to skillet and stir well.
Drain pasta, Combine cooked pasta and ricotta mixture in a large bowl. Sprinkle with the Parmesan.
Serve immediately with some freshly ground black pepper.
Add some Penzey's Pasta Sprinkle herb seasoning as well if you happen to have it available.

Adapted from Low Fat Cooking

For dessert we had a yummy Rhubarb Strawberry Brown Betty.

I adapted this recipe from You might want to
checkout their site. They have lots of other rhubarb recipes.
4 cups fresh rhubarb, chopped
2 cups chopped fresh strawberries
1 1/4 cups sugar
2 1/2 tablespoons tapioca, quick-cooking
2 teaspoons orange rind (lemon can be substituted)
1/4 teaspoon salt
2 1/2 cups fresh bread crumbs (I used whole wheat rolls made into crumbs)
1/3 cup melted butter
1 teaspoon vanilla extract

Preheat oven to 400º F.
Place cut pieces of rhubarb, strawberries, sugar, tapioca, orange rind, and salt into a large mixing bowl. Set aside.
Prepare soft, fresh breadcrumbs in food processor or blender by tearing each bread slice into quarters, placing in blender and shredding into somewhat coarse crumbs.
Melt butter for the breadcrumbs. In separate bowl, add breadcrumbs and then melted butter and vanilla. Mix the ingredients together.
Spray or coat casserole with cooking spray or butter.
Begin to layer ingredients starting with one-half of the fruit mixture and then half of the breadcrumbs mixture followed by the remaining half of the fruit and then the remaining breadcrumbs, resulting in four layers of ingredients. The breadcrumbs on top create a crisp topping for the dessert. Cover the casserole dish.
Bake for 30 minutes and then remove casserole lid to allow the dessert to bake an additional 10 minutes until bread topping is golden brown.
Serve warm, and if desired, garnish with vanilla yogurt or ice cream.
Note: You can also make this recipe with 6 cups of rhubarb and skip the strawberries.

Sunday, June 14, 2009

Strawberries are in season

Yesterday morning our farmers had luscious red ripe strawberries available. I used some of them in:

Strawberry Buttermilk Pancakes

1cup whole wheat pastry flour
1 cup organic unbleached white flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/2 tsp salt
2 cups buttermilk
2 egg
2 tbsp canola oil (or similar mild oil)
1 1/2 cups chopped fresh strawberries
1/2 cup toasted coarsely chopped pecans

Mix dry ingredients in a large bowl. Combine wet ingredients in a separate bowl and then add to the dry. Add strawberries and nuts and blend in lightly. Pour 1/4 c of mixture on hot griddle and serve with Vanilla yogurt.

Adapted from a fellow foodie's blog, Daalicious.

Wednesday, June 10, 2009

A good recipe to use your greens

This recipe is a combination of one in a Harmony Valley Farm newsletter and the original recipe on Epicurious, plus of course a couple of my own changes. This dish wasn't one of Arthur's favorites, but I'm posting it because I liked it a lot and would make it again. Plus it got good reviews on Epicurious.

Spicy Stir Fried Chicken and Greens with Peanuts

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided (or honey)
1-- 1-1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
2 tablespoons oil, divided (I used canola)
4 green onions, white parts and green parts chopped separately (more is good too)
1 chopped serrano chile (use 2 if you like dishes quite spicy--if you want it milder, remove the seeds)
2 large garlic cloves, finely chopped
1 inch piece of ginger, peeled and slivered
1 bag of saute greens (about 10 cups packed) or whatever you have available
I added some baby broccoli including the stems and leaves (I've never used broccoli leaves before but the farm said they were good--I didn't even notice them)
1/4-1/2 cup chopped roasted salted peanuts

Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinate 20 to 30 minutes. Longer is OK too.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add white parts of onions, garlic, ginger, and chiles; stir 30 seconds. Add chicken and broccoli (if using) ; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil to same skillet; heat over medium heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Sprinkle finished dish with green parts of onions and peanuts and serve over brown rice.

I served it with brown jasmine rice which is my favorite brown rice. Brown basmati rice would be good too.

I didn't chop the saute mix greens which I would do next time since some of them seemed a bit stringy.

Monday, June 8, 2009

Gorgonzola & Dried Cherry Salad

Gorgonzola and Dried Cherry Summer Salad

1/2 cup toasted pecans
1/4 cup dried cherries
1/2 bag of Harmony Valley Farms salad mix (or a good sized bowl filled with greens)
1 granny smith apple, peeled and thinly sliced or any tart apple
3-4 green onions or 1/2 red onion, thinly sliced (I always use a lot of the green tops from the green or potato onions)
1/2 cup crumbled Gorgonzola cheese

Combine all the ingredients in a large bowl and serve with a raspberry vinaigrette.

Adapted from a Whole Foods Market recipe

I served this with a Mediterranean Spinach Torte Recipe. The recipe is on care2. Its OK but not fabulous.

Sunchokes are almost gone

This recipe is for sort of a soupy stew with Italian sausage and vegetables. We both enjoyed it for supper on Saturday with homemade cornbread. I made another recipe from my favorite cornbread cookbook, The Cornbread Gospels by Crescent Dragonwagon. This time I made a Northern (Yankee) style cornbread, Durgin Park Cornbread.

Sunchoke and Sausage Soup

4 slices bacon, diced
1 (16 ounce) package Italian sausage, coarsely chopped (I used Italian sausage from Jordandal Farms)
1 pound sunchokes, peeled, halved, and cut into 1/2-inch slices
6 small white potatoes, peeled and halved (1/2 pound or more)
3 stalks celery, diced
1 large onion, diced
4-5 green onions or potato onions or 1 leek (whatever you have and need to use)
3 cups chopped Yukina Savoy (1 bunch) or spinach
2 cloves garlic, minced
1 quart chicken stock
1/2 cup chopped fresh parsley
2 tablespoons chopped fresh basil (1-2 teaspoons dry if fresh isn't available)
2 tablespoons chopped fresh oregano (1-2 teaspoons dry if fresh isn't available)
1 pinch cayenne pepper
1 pinch ground paprika
salt and pepper to taste
1/4 cup all-purpose flour
1 cup water

Brown the chopped bacon and sausage in a skillet. Place in soup pot with the sunchokes, potatoes, celery, onion, green onions and garlic. Pour in the chicken stock. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer 30 minutes or until vegetables are tender. Season with parsley, basil, oregano, cayenne pepper, paprika, salt, and pepper. Add chopped greens. Shake flour and water together in a jar. Put the flour on top of the water and shake until blended. Stir into the simmering soup, and continue simmering until slightly thickened for 5-10 minutes, stirring occasionally.

Friday, June 5, 2009

Burdock Soup with Hon Tsai Tai

In one of our early boxes from Harmony Valley CSA we got some burdock root. The roots have a brownish-red outer layer and gray to white flesh, and they do not need to be peeled before eating although they should be washed and gently scoured. Most people slice burdock root into thin circular pieces. A long, slow simmering is one of the best ways to cook burdock root, as it brings out the flavor while keeping the roots soft and tender. It stores quite well. Hon Tsai Tai is a tasty as well as rather pretty green, unlike the poor burdock which is not particularly attractive.
I found a recipe in one of the older HVF newsletters that I decided to try because it used both burdock and Hon Tsai Tai, both of which I had.
Burdock Soup with Hon Tsai Tai and Green Garlic
The quantities in this soup are not very important.
2-3 large pieces of Burdock (scrubbed and cut into 1/4 in slices)
1 bunch Hon Tsai Tai (rinsed and rough chopped. Use stems, leaves and flowers)
A few green onions (thinly sliced)
1 8 oz. package Soba noodles (buckwheat noodles)
1 small knob ginger root (peeled and sliced)
3 stalks green garlic (sliced)
1/2 cup soy sauce or tamari
6 cups chicken stock (my favorite brand is Imagine organic)
2-3 Tbsp. granulated sugar
1 Tbsp. sesame oil
1/4-1/2 pound peeled and cut up shrimp
1/4 pound sliced mushrooms (whatever variety you like)
Black pepper to taste
2 beaten eggs (optional)
In a large pot of simmering water cook soba noodles until al dente and drain into a colander. Let cool, and rough chop. In a soup pot on low heat, sauté the ginger, green onions and green garlic in the sesame oil for two to three minutes, do not allow to brown. Add soy sauce, sugar and chicken stock. Add the sliced burdock and cook until tender. Add the mushrooms and hon tsai tai and simmer for 5-10 minutes. Next add the chopped soba noodles and shrimp. The shrimp will cook in the hot broth. When everything is hot, pour in the beaten eggs if using. This helps to thicken the soup slightly and adds a bit more protein.

Thursday, June 4, 2009

Pea Shoots or Pea Vine

This is a hint that I found on the Harmony Valley website, "The secret to cooking them is to trim the ends to where the stems begin to be tender and chopping them into 2 inch, or smaller, pieces." I did chop them into small pieces, but failed to remove the tougher woody stalks. It kind of all looks alike, so its easy to think all of it will cook OK. This is not the case! We wound up having to pick the tough little sticks out of our pasta. This is not something you want to experience. It gives you a rather negative feeling about the whole pea vine thing.

I recommend the following recipe, but be sure to do a better job trimming the pea shoots than I did.

Pasta Carbonara with Pea Shoots

1/2 pound pasta of your choice
3-4 slices bacon
2 large cloves garlic, minced
4 cups pea shoots, including leaves and tendrils, roughly chopped (1 bunch, trimmed)
Salt and fresh ground black pepper to taste
2 large eggs
1/8 teaspoon nutmeg
1/2 cup grated Parmesan cheese, divided
1/2 cup chopped fresh Italian parsley

Cook the pasta according to directions in a large port of boiling salted water.

Cook the bacon in a large skillet until crisp. Remove bacon and all but 2 tablespoons of the bacon fat. Add garlic to the bacon fat and cook for a few seconds. Be sure not to let it get brown. Stir in pea shoots and cook until leaves wilt, about 1-2 minutes. Season to taste with salt and pepper.

Whisk eggs in a bowl. Add nutmeg and 1/4 cup Parmesan cheese.

Drain pasta, reserving some pasta water. Whisk 1/4 cup of the hot pasta water into the egg mixture. Add the hot pasta to the mixture and toss to coat.

Add the pasta to the skillet with the pea shoots and toss, adding more pasta water if it seems to dry. Crumble the bacon and toss into the pasta. Sprinkle with the fresh parsley and the remaining Parmesan cheese.

Adapted from: the San Franciso Chronicle

Wednesday, June 3, 2009

Fish & Parsnip Chowder

This soup may sound a little strange but its delicious. I had to do some adapting (how unusual is that!). The original recipe called for smoked cod. I'm not sure where you can get that but its not easily acquired around Madison Wisconsin. The fish store didn't have fresh cod either. You don't want to use Atlantic cod anyway because its not on the sustainable seafood guide. Pacific cod is fine but the fish monger didn't have it yesterday. Any mild white fish would work fine.

According to the source recipe, "A wonderful New England creation, merging the sweetness of parsnips with smoky cod. Good fish alternatives include haddock, pollack, cusk, or whiting. Smoked haddock and smoked pollack are good substitutes for the smoked cod. Use 1 1/2 pounds fresh cod alone if no lightly smoked fish is available. Serve with hot, crusty bread and garnish with fresh chives."

Fish & Parsnip Chowder

1 pound fish fillets (I used trout and had to remove the skin), cut into large pieces
1/2 pound smoked trout, skin and bones removed, broken into small pieces (or other mild smoked fish)
1 sprig fresh thyme or 1 teaspoon dried thyme leaves
1 pound parsnip, chopped
1 pound potatoes
2 tablespoons butter
1 onion, chopped
3-4 cups chicken broth
1 1/2 cups milk or cream or a combination (fat free 1/2 and 1/2 works well here too)
salt to taste
ground black pepper to taste
chopped chives

In a large saucepan or kettle, melt 2 tablespoons of butter over medium heat. Add onion, and cook until wilted and golden. Peel the parsnips, and cut them into 1/4-inch-thick slices. Cut the potatoes into 1/2 inch dice (I didn't peel mine). Add the parsnips, potatoes, and 3-4 cups chicken broth. Bring the mixture to a boil, reduce heat, and cover. Simmer for 15 minutes, or until the vegetables are tender. Add the smoked and fresh fish and cream or milk to the vegetables & broth. Simmer gently just until the milk is hot. At this point the fish will be cooked. Season with salt and freshly ground pepper to taste. Just before serving, top each serving with chopped chives.

Adpated from

Tuesday, June 2, 2009

Sunchoke Sweet Potato Soup

We have quite a few sunchokes from our CSA farm that I need to use. Luckily they are very good keepers. This is a sweet savory soup which is quick and easy to make.

Sunchoke & Sweet Potato Soup
1 tablespoon olive oil
2 sweet potatoes, peeled and cut into 1-inch cubes
1 bunch green garlic, washed and sliced (I think you could substitute some chopped garlic and green onions if you don't have green garlic available)
1 large onion, chopped
5-6 sunchokes, peeled and cut into 1-inch cubes
2 tsps fresh marjoram, washed and chopped (I used 2 teaspoons dried marjoram-since my plant isn't big enough to use any of yet)
4 cups chicken stock or broth
1 cup milk
freshly ground black pepper
sea salt to taste
sour cream for serving
I sprinkled Penzey's black and red spice lightly over the cooked soup and sour cream to give it an extra kick (this is strictly optional)
1. In a medium-sized soup pot, heat the olive oil over a medium heat. Once the oil is hot, add the onion and green garlic and saute, stirring often until it has softened.
2. Toss in the sweet potatoes and sunchokes and cook for another 10 or so minutes, stirring every few minutes.
3. Add the broth/stock and the marjoram and season with salt and pepper. Cook until the vegetables are thoroughly softened, another 10-15 minutes.
4. Once the veggies are soft, use an immersion blender (or a food processor or blender) to blend the soup until it is smooth with no lumps. Thin with the milk if desired and adjust the seasonings to taste. Serve topped with a dollop of sour cream and a few grinds of black pepper or the black & red spice.
From: The Garden of Eating Blog

Monday, June 1, 2009

Rhubarb Muffins

I needed to bring a contribution to work for another "food" day. I had rhubarb from my Harmony Valley CSA box so I decided to try these muffins. They are not especially healthy, but they are very tasty.

Rhubarb Muffin Delights

1 1/4 cups brown sugar
1 egg
1/2 cup oil
2 teaspoons vanilla
1 cup buttermilk (or plain yogurt)
2 cups rhubarb, diced small
1/2 cup coarsely chopped nuts
2 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For topping:
1/2 cup white sugar
2 tablespoons butter, melted
1/4 cup finely chopped nuts
1 1/4 teaspoon cinnamon

Combine the brown sugar, egg, oil, vanilla and buttermilk. Stir in rhubarb and nuts. In a separate bowl combine flour, baking powder, baking soda and salt. Stir dry ingredients into liquid mixture until just blended. Do not overbeat. Pour batter into greased or lined muffin cups. Mix topping ingredients together and spoon over filled cups, press lightly. Bake at 400 degrees for 20 to 25 minutes. Let rest for 10 minutes before removing the muffins from the pan. 12-18 muffins depending on size of muffin cups and how full you fill them.