Thayer in the Kitchen

There are a number of recipes for this bread available on the Internet.  Most of the others used milk chocolate chips.  I am not a fan of milk chocolate, so I gravitated toward this one.  I can't tell you that the others aren't good, but this one is GREAT!  Its a wonderful combination of ingredients.  The original recipe called for creamy peanut butter, but I recommend chunky.  If you are able to buy Parkers Farm All Natural Crunchy Peanut Butter in your area, by all means do.  Their crunchy PB has peanut halves not little pieces.  For peanut butter fans its good on bread, crackers, etc. and in this recipe. 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 medium-large ripe mashed bananas 1/2 cup creamy peanut butter 3 tablespoons unsalted butter, softened, divided use 1/2 cup granulated sugar 1/2 cup firmly packed light brown sugar 2 large eggs 1 1/2 teaspoons vanilla extract 1/2 cup m...

Previously I posted a recipe for a Swiss Chard tart which was good, but this new recipe is fabulous!  I found it in the Chicago Tribune and they attribute it to David Leite's Leitesculinaria.com For the pastry 1 1/2 cups all-purpose flour 1 tablespoon minced fresh rosemary 1 tablespoon fresh thyme leaves 1/2 teaspoon salt 12 tablespoons cold, unsalted butter, cut into 1/2-inch cubes 4 to 6 tablespoons ice water For the filling 3 tablespoons unsalted butter 3/4 pound leeks, white and pale green parts only, rinsed of grit and cut into 1/2-inch pieces 1 pound Swiss chard, stems an leaves washed and roughly chopped, keep stems & leaves separate 3 large eggs 1/3 cup heavy cream 1/8 teaspoon nutmeg 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 3 tablespoons golden raisins, plumped in boiling water for 10 minutes 3 tablespoons pine nuts 6 ounces fresh goat cheese, crumbled Note:  I used DreamFarm goat cheese which is soft and topped the...

Never cooked with farro before?  Farro is a whole grain form of wheat that has been used for centuries in Italy.  Italians usually cook farro the same way as Arborio rice to create a creamy dish called farrotto.  It has become more widely available now in the U.S.  I purchased a bag at Whole Foods Market.  It has a slightly sweet, nutty flavor and chewy texture and is high in fiber and protein.  Note:  The original recipe called for fontina cheese.  I didn't have any and substituted muenster because it would be soft and melty on top of the dish plus browning nicely. The combination of the farro, cheese and greens make for good comfort food for a chilly fall evening.  4 teaspoons olive oil 1 onion, finely chopped 1 1/2 cups farro 2 cups vegetable or chicken broth 1 1/2 cups water 1 cup freshly grated (shredded) Parmesan (about 2 ounces) 1 large bunch broccoli rabe, cut into 1-2 inch lengths, stems included.  If you don't h...

Like many varieties of winter squash, red kuri squash is very versatile. With its bright orange skin, and small teardrop shape, you'll easily recognize kuri; inside, the firm flesh has a creamy chestnut-like flavor.  We got one of these squash in our CSA box and I found this promising recipe.  Butter (for the dish) 1 small red kuri squash (a generous 1 pound), seeded 2 baking potatoes, cut into 2-inch pieces 1 small zucchini, grated 2/3 cup ricotta 1/2 teaspoon nutmeg, plus more for the top (optional) 1 tablespoon chopped parsley 1/2 cup blue cheese 1/4 cup Cheddar cheese Salt and pepper, to taste 1 tablespoon butter, cut up (for the top) 1. Set the oven at 400 degrees. Butter an 8-inch square baking dish. 2.  Cut squash in 1/2 and either bake in the oven or cook in the microwave until tender.  Scrape the flesh out of the skin and put in a large bowl. 3. In a large saucepan fitted with a steamer insert, cook the potatoes. Bring to a boil, cover the pan,...

This is a surprisingly tasty recipe for broccoli and especially appealing because it is so quick and easy. 1 bunch of broccoli, divided into florets and stalks, remove any sections that are too woody 2-3 tablespoons butter 1 medium onion, sliced and separated into rings 3 stalks celery or about 1 1/2 cups, thinly sliced 3-5 cloves garlic, minced (depends on the size of the cloves and how much you like garlic) 1-2 teaspoons fresh squeezed lemon juice 2 teaspoons grated lemon zest 1/2 teaspoon salt 1/4 teaspoon black pepper Steam the broccoli in a vegetable steamer for 5 minutes or until it is tender.  Don't overcook. Melt butter in a skillet and saute the onion, celery and garlic until softened and the onion begins to brown slightly.  Add the broccoli, lemon juice, zest, salt and pepper to the skillet and stir to combine.  Serve warm or at room temperature.  My husband put a dollop of sour cream on top of his. Its good just plain as well. Adapted fro...

This is a delicious pie combining two popular fall fruits--apples and cranberries.  Plus there's no need to make a top crust for this pie.  You will need 1 pie crust rolled out to fit a deep dish 9 inch pie pan.  If you use a refrigerated or frozen ready made crust, you'll probably have too much filling.  Solution--just make two shallow pies!  I think most packages come with 2 crusts anyway. Filling 3/4 cup sugar 2 tablespoons flour 1 teaspoon cinnamon 1/4 teaspoon salt 5-6 cups thinly sliced peeled apples 1-1/2 cups fresh or frozen cranberries (cut in 1/2) Topping 1/2 cup rolled oats 1/3 cup firmly packed brown sugar 1/3 cup flour 1/4 cup butter Heat oven to 425 degrees.  Roll out pie crust and fit into pan.  Crimp or flute the edge of the crust.  Combine sugar, 2 tablespoons flour, cinnamon and salt.  Mix well.  Add apples and cranberries and combine.  Spoon into crust lined pan. Combine topping ingredients; mix ...

This is very good recipe for someone who is not a big fan of beets especially if you use beets that are not red.  We had 2 large golden beets from our CSA farm and quite a few potatoes.  My husband loved this dish and ate most of it himself. 2 large beets, peeled, about 4 cups when grated enough potatoes grated to equal 4 cups, no need to peel them salt and pepper 4 scallions chopped 2/3 cup flour 2 tablespoons butter (we ran out of butter and I used some walnut oil) Preheat a large skillet over medium heat.  Mix the beets, potatoes and flour a few spoonfuls at a time until well combined.  Melt butter in skillet or heat the oil.  Put the vegetable mixture in the pan and flatten with a spatula.  I covered the pan to make sure the vegetables cooked through.  Cook for 10-15 minutes.  Check the bottom to make sure it is brown and crispy.  Now you need to flip it over which can be a bit tricky.  First run a spatula under the patty t...

I found this soup recipe online.  It was originally published in an article in Vegetarian Times called The Superfoods Recipes.  I'm pleased to know its a superfood, but it also happens to be delicious to eat and easy to make.  We're getting out of the tomato season now, but if you happen to have some tomatoes left this is a great use for them. 2-1/4 lbs. ripe tomatoes, halved lengthwise 2 large sweet red peppers, quartered, seeded 1 onion, cut into thin wedges 4 large cloves garlic, peeled 2 teaspoons extra virgin olive oil 1 tablespoon chopped fresh basil 1 teaspoon fresh thyme leaves or 1/4 tsp. dried thyme 2 cups chicken broth or vegetable stock Salt and freshly ground black pepper to taste 1.Preheat oven to 450° F. 2.Arrange tomatoes, flesh side up, bell peppers, onion and garlic on large baking sheet. 3.Drizzle oil over; sprinkle generously with salt and pepper. 4.Roast until brown and tender, turning peppers and onion occasionally,...

Last Saturday we got a large bunch of Swiss Chard in our CSA box.  We do like chard but I'm always looking for new ways to use it.  I had saved this recipe that I found in a Willy Street Co-op newsletter.  This might be a good recipe for people who are not big fans of Swiss Chard.  It sort of blends in with the sauce. Olive oil 1 small onion, chopped 2 carrots, peeled and chopped small 2 celery stalks, chopped 1 bunch chard, stems and leaves chopped separately 1# Italian sausage, either bulk or sliced if you have links 1 can (28 oz.) crushed tomatoes (diced would also work fine) 1 can (6 oz.) tomato paste 1 teaspoon dried oregano 1/4 teaspoon fennel seeds (optional--I used them) Salt and pepper a little sugar or honey Brown sausage in a large pot.  Remove sausage and drain any fat left in the pan.  Coat the pan lightly with olive oil and add carrots, celery, and onions as you get them prepped.  Saute for 5 minutes or so and add the ...

This is a fabulous salad!  You can change it to suit your tastes.  I've already adapted it from the original recipe which I found on The Food Reference Website. 2 cups diced smoked chicken (more or less is OK) 3/4 cups diced celery, diced 1/4 inch (I used 2 stalks) 1 small-medium diced sweet onion, diced 1/4 inch (original recipe called for over 1 cup which I thought was excessive) 1 cup chopped dried tart cherries (I didn't bother to chop them) 3/4 cups toasted pecan pieces (I didn't have time to toast them--they were fine without) 1/4 cup minced fresh basil--this is essential 1 cup mayonnaise (can be light) 3 tablespoons fresh orange juice 1/2 teaspoon fresh orange peel 1/4 teaspoon black pepper, ground Combine chicken, celery, onion, cherries, and pecans.  Make the dressing separately and add to the chicken mixture--basil, mayonnaise, orange juice, orange peel, and pepper; stir gently until combined.  If it isn'...

We got a large bunch of cilantro from our CSA farm.  Cilantro stays fresh for only a very short time.  I decided to try making cilantro pesto which I hadn't done before.  Its GOOD stuff!  If you like cilantro you'll want to make a patch of this pesto. 1 cup cilantro leaves 2 cloves garlic 2 scallions 2 tbsp almonds 1/4 cup white wine 1/4 cup canola oil 1 hot pepper 1 tbsp soy sauce juice from 1/2 lime Puree all of the pesto ingredients in a food processor or in my case I used my super blender.  I served my cilantro pesto on top of grilled pork chops.  What was left, I put on salmon patties.

I made this dish last weekend for brunch.  I know you're saying stew for brunch! It does have poached eggs on top and I decided that this made it a brunch dish.  It also helped that I had all the ingredients on hand.  This is a very flavorful, satisfying dish which would also be good for supper. 2 tablespoons extra-virgin olive oil 3/4 pound chorizo sausage (try to buy locally made sausage from one of the farmers--it will be much leaner even if not as authentic) 3 cloves garlic 1 large yellow onion, chopped 2 ribs celery, chopped 1 large carrot, peeled and chopped 6 medium size red potatoes, halved and thinly sliced 4 sprigs fresh thyme Salt and pepper 1 (28-ounce) can fire roasted diced tomatoes (recommended: Muir Glen)--I used fresh tomatoes that I peeled and chopped because this is the season for tomatoes 2 cups chicken broth 4 thick slices crusty farm house, country style bread 1/2 cup flat- leaf parsley leaves, a few large handfuls, picked 2 eggs ...

This was a recipe that came in our JenEhr Family Farm newsletter.  I made cauliflower potato curry on Saturday for dinner.  It was very good, but I didn't post the recipe because it was on a scrap of paper that I seem to have misplaced.  Anyway I served the curry with this riata.  Its a sweet and cool and a nice contrast to a spicy curry dish, plus another good way to use radishes.  1 medium cucumber, peeled, halved lengthwise, and seeded 1 cup diced radishes (small dice) 3/4 cup plain low fat yogurt 2 tablespoons golden raisins, chopped * 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/8 teaspoon hot pepper sauce (such as Frank's) Grate cucumber into a medium bowl.  Add radishes and remaining ingredients, stir gently to combine.  Cover and chill 2 hours or overnight (if you have time--if not just eat it).  * I didn't have golden raisins and used regular raisins.  I think any dried fruit woul...

This is a recipe that was originally in a Penzey's catalogue.  For those of you that don't have a local Penzey's--all I can say is how very sad!  You can also buy their products online, but then you don't have the fun of roaming around the store and sniffing all the spices and blends.  This is a link to their online store:  http://www.penzeys.com/   The catalogue frequently has some very good recipes.  My friend tried this tomato recipe and recommended it.  I never got around to trying it, but this is the time of the year to do it.  Plus this summer we have had tons of wonderful tomatoes.  Last week I bought 20# of tomatoes from a local natural food store.  He was selling his organic tomatoes for $1.00 per pound.  I thought that was a great price.  Of course, then you get home and have to do something with them.  I experimented making different tomato sauces and freezing them.  It will be wonderful to have thes...

I am always looking for good ways to incorporate radishes into our menu.  We are not big fans of raw radishes, but cooked ones are just fine.  This dish was a successs.  Arthur loves risotto and liked the addition of the radishes and greens.  2 bunches radishes with green tops 5 cups chicken stock 1 tablespoon butter 1 small onion, finely chopped 1 large clove finely chopped garlic 11/2 cups arborio rice salt and pepper to taste 1/4 cup freshly grated Romano cheese 1/4 cup freshly grated Parmesan cheese Note:  I substituted 1/2 cup or a little more of Asiago cheese from one of our local Wisconsin cheese makers, Edelweiss Creamery.    Optional: 1 tablespoon finely chopped fresh mint (I didn't use this because I didn't find the idea until I saw it used in another version of the recipe, but I think it would be a good addition) Separate the greens from the radishes. Wash and spin-dry the greens in a salad spinner. Coarsely ch...

I served this iced tea last night to guests for dinner and everyone really liked it.  Either make ahead or have plenty of ice on hand.   4 tea bags 10 sprigs of fresh mint you can also use a stem of lemon verbena if its available 5 cups boiling water 1/2 cup sugar 3 cups boiling water 2/3 cups fresh lemon juice 1/3 cup fresh orange juice Put tea bags, mint and 5 cups of boiling water in a large covered container.  Let sit for 30 minutes.  Mix sugar and 3 cups boiling water and stir until sugar is dissolved.  Add lemon and organge juices.  Remove tea bags and add the sugar-juice mixture to tea mixture.  You can leave the mint/lemon verbena to steep.  Refrigerate until ready to drink.  Remove leaves and serve over ice. 

We have been somewhat ambivalent about kohlrabli, but when I tried this recipe, we ate all our veggies and liked them!  2 kohlrablis (about 1 pound or whatever you have) 1/2 tablespoon olive oil Seasoned salt and pepper to taste Preheat oven to 450 degrees.  Spray a rimmed baking pan with pan spray. Peel the tough outer skin from the kohlrabli bulbs.  Cut into 3/4 inch cubes or strips (like French fries).  Toss with the olive oil and seasonings.  Turn them every 10 minutes so they brown evenly.  Bake for 30 minutes or until tender.  Adapted from Donna's Recipes on Channel 3000.com

I rarely have enough jalapenos that I need to make any sort of recipe with them, but this time I did.  These make a great appetizer. 1 link chorizo, casings removed (I bought mine from Jordandal Farms, a local Dane County farmer) 1/4 cup finely chopped red onion 1 egg 1/4 cup cream cheese 2 tablespoon sour cream 1/2 tablespoon Frank's hot sauce (or to taste) Salt & pepper 10 large jalapeno peppers, stemmed, seeded & halved lengthwise Preheat oven to 375 degrees Brown chorizo and onion in a skillet.  Drain and add to a bowl with beaten egg, cream cheese, sour cream, & hot sauce.  Press filling into jalapeno halves.  Place on a flat baking sheet that you've sprayed with pan spray.  Bake until golden & bubbly and peppers are tender.  20-30 minutes. 

I seem to be on a tomatoes and feta cheese kick, but they do pair together so well. 4 large fresh tomatoes, cored and wedged (preferably either home-grown or from a farmers' market) 1 ripe avocado, peeled and chopped 1/4 cup plain yogurt 1/2 teaspoon salt 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, minced 3 green onions, thinly sliced 1 teaspoon ground cumin 1 tablespoon fresh oregano, finely chopped (or 1 teaspoon dried) Pepper to taste 3 ounces feta cheese, crumbled Mix yogurt & other ingredients together except tomatoes, avocado and feta together.  Pour over the tomatoes and avocado.  Let stand for a few minutes if you can to let flavors blend.  Top with feta cheese.  Adapted from Recipezaar.com

This recipe makes an excellent dish for brunch.  I made it this morning when we got home from the farmers' market.  We got lovely tomatoes in our CSA box as well as basil.  I have mint growing in pots on my deck.  The finished dish was very pretty to look at and I'm sorry I didn't take a picture, but we were hungry.  Try it yourself and see what I mean! 6 eggs Salt and pepper 2 tablespoons water 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh mint 3-4 chopped green onions 1 tablespoon olive oil 3 ounces feta cheese, crumbled 1 medium-large tomato, sliced Preheat the broiler.  Beat the eggs with the water, salt, pepper, herbs and green onions.  Use a large ovenproof skillet and heat the olive oil.  Pour in the egg mixture and cook for 4-5 minutes.  Lift the edges of the omelet and let the runny part flow over the edge of the eggs to cook.  Its OK if the omelet isn't completely cooked on t...

I love fried rice, but I don't think the fried rice you get from your Chinese take-away is very heatlhy.  This recipe is for a healthy version that will also help you use up your napa cabbage if you happen to have some.  If you have leftovers, it makes a great lunch the next day. Canola or peanut oil (about 6 tablespoons) 1 medium onion 1 stalk celery 1" piece of ginger, minced small head of napa cabbage, finely sliced 2 (or 1 large) clove of garlic, minced 1/2 pound shrimp, peeled and deveined 3 eggs, lightly beaten 4 cups cooked long grain brown rice, preferably made the day before and chilled 1 cup frozen peas 3 tablespoons soy sauce 3-4 green onions, sliced for garnish 1/2 cup roasted peanuts, for garnish Heat 2 tablespoons of the oil in a wok or a large nonstick skillet. Give the oil a minute to heat up, then add the onions, celery, and the ginger, and stir-fry for 1 minute until fragrant. Add the cabbage and stir-fry until the cabbage is wilted ...

This sorrel soup has a little different twist, but we thought it was very tasty.  I also like this soup because with the addition of the eggs, it has a fair amount of protein. 1/2 lb sorrel (more sorrel would be OK) 1 onion 4 cups beef broth (chicken broth would be fine too) 4 tablespoons flour 2 cups milk 2 eggs 1 tablespoon butter 2 medium sized potatoes 4 hard boiled egg   Grate potatoes.  Bring beef broth to a boil. Add grated potatoes, finely chopped onion and chopped sorrel. Cover and simmer 15 minutes or until the potatoes are tender Add the flour to the milk.  Maker sure there are no lumps. Pour into the soup and cook until thickened a bit. Season to taste with salt and pepper. Add butter Pour in beaten eggs in a stream and stir into the soup.  They should mix in completely and help to make a smooth, slightly thicker soup.   Serve over sliced hard boiled eggs.

This is a delicious easy to make summer soup with tons of great flavor. 1 cup finely chopped onion 2 tablespoons extra-virgin olive oil 3-4 cloves garlic, minced 28 ounces canned, crushed tomatoes, preferably organic 1- 1 1/2 cups water 3 cups fresh corn kernels cut from the cob, or 3 cups frozen sweet corn, preferably organic Salt and freshly ground black pepper to taste 1 cup finely chopped fresh basil (this has to be fresh--if it isn't available skip the soup until you have some) 1. Saute the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and sauté for a minute, stirring constantly. 2. Pour in the tomatoes and cook covered for abut 5 minutes. 3. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.   Adapted from Dr. Weil.co...

We got some great broccoli in our CSA share.  This is a good way to use it.  Its a good dish for either supper or brunch. 2 tablespoons butter 1 large onion, chopped 1 clove garlic, chopped 4 cups finely chopped broccoli (1 bunch), its OK if there is more than 4 cups 1 teaspoon each dried basil and dried dill salt and pepper to taste 4 eggs, beaten 1/4 cup low-fat milk 1 cup cottage cheese 1/2 cup reduced fat sour cream 4 slices whole-grain bread, torn into small pieces Grated Parmesan cheese for topping Preheat oven to 350 degrees F. Heat butter in large skillet.  Saute onion until translucent.  Add garlic, broccoli and seasonings.  Saute until broccoli is tender but still bright green. Beat eggs, milk, cottage cheese and sour cream together.  Stir in bread.  Add broccoli mixture and mix well.  Pour mixture into sprayed 2 quart baking dish.  Bake for 30 minutes.  Top with grated Parmesan cheese and bake for an...

Today I want to post 2 totally different kinds of pancake/waffle recipes.  One is a traditional yet tasty recipe for Whole-wheat Banana Waffles.  The other is totally non-traditional and is a recipe for Broccoli Pancakes. I made these recipes kind of in reverse.  We had the waffles (breakfast for supper) last night with strawberries and whipped cream.  Delicious! Whole-Wheat Banana Waffles 1 cup whole-wheat pastry flour 1/2 cup unbleached white flour 1/2 cup oatmeal (uncooked) 2 tablespoons sugar 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1 ripe banana 2 eggs 1 cup plain yogurt 1/2 cup milk 1/4 cup canola oil (or a similar light flavored oil) 1/2 cup pecan pieces Stir together the flours, oats, sugar, baking powder, salt and cinnamon in a large bowl.  Mash banana; add remaining ingredients, except pecans, beating lightly until combined.  Add banana mixture to dry ingredients; stir until combined--do not ...

Now that I've discussed what garlic scapes are, I thought I'd share another good recipe that uses them. 2 whole skinless boneless chicken breasts, halved 2 Tbsp. unsalted butter 2 Tbsp. vegetable oil 1/4 cup dry white wine 2 Tbsp. lemon juice 1/4 cup chopped garlic scapes 1 Tbsp. drained capers Between sheets of plastic wrap slightly flatten chicken. In a large heavy skillet heat 1Tbsp. of butter and the oil over medium high heat. Sauté until cooked through. Season with salt & pepper. Transfer chicken to a platter and keep warm. Pour off fat from skillet and add the remaining butter, the wine, lemon juice, scapes and bring mixture to a boil. Stir in capers and salt & pepper to taste. Spoon sauce over chicken. Adapted from Mariquita Farms website, which has a CSA in California.

We've been getting quite a few garlic scapes in our CSA box each week.  In case you aren't sure what they are, I found this good explanation on the http://www.feelslikehomeblog.com/ :  What is a Garlic Scape? I never heard of garlic scapes before they came in our box from our CSA.  Apparently, garlic scapes are the shoots that garlic bulbs send up as they’re growing. Garlic bulbs want to become garlic plants, so they send up green things like onions do.  Farmers harvest these shoots so that the plant uses its energy to make a bigger bulb instead of making a bigger plant. That’s how plants work. Instead of throwing the sprouts in the compost pile, our farmers send them out in the CSA boxes. I’ve heard you can also buy them at some farmer’s markets or directly from farmers who grow garlic. Garlic scapes definitely taste like garlic, but the flavor is very mild. They’re like garlic essence, without the bite you back quality of a clove of garlic Now that you know ...

I found this interesting sounding soup recipe that called for sorrel. We really liked it and I'll be making it again the next time I get sorrel in my CSA box. Ingredients 2 lbs sorrel, I used a combination of sorrel and spinach--2 bunches 2 1/4 quarts beef stock 2 onions, peeled and chopped 1-2 carrots, peeled and chopped 1 1/2 teaspoons salt 2 potatoes, cubed 2 tablespoons fresh dill, chopped 1 tablespoon scallion, chopped 1/2 cup heavy cream 4 eggs, hard boiled and sliced 1/4 cup sour cream Directions Bring the beef stock to a boil in a large pot. Add the onion, carrots, salt and potatoes and cook for 10-15 minutes. Cook until the carrots and potatoes are tender. Then add the sorrel and/or spinach. Cook briefly. Remove from heat and stir in the cream; add the dill. Serve and garnish with a dollop of sour cream, a sprinkling of minced scallion and slices of egg. Adapted from recipezaar.com

We had dinner with friends yesterday. I was asked to bring a vegetable dish. Our hostess served grilled chicken, yellow rice and black beans. This was a perfect accompaniment to the rest of the meal. 2 1/4 pounds summer squash or zucchini or a combination, thinly sliced (about 10 cups) 2/3 cup finely chopped yellow onion 1 4-ounce can chopped green chilies 1/2 cup chopped picked jalapenos 1/2 teaspoon salt 2 1/4 cups grated extra-sharp Cheddar cheese 1/4 cup all-purpose flour 3/4 cup salsa (I used a locally made fresh hot salsa) 4 scallions, sliced with the green tops 1/4 cup finely chopped red onion Directions 1. Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray. 2. Combine squash, onion, chilies , jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil. 3. Bake the casserole until it is bubbling and the squash is tender, 35 to 45 minutes. Spoon salsa over the ...

This is a good recipe to use those beet greens that come with a bunch of your CSA beets. 3 tablespoons extra virgin olive oil 1 onion, halved and sliced into 1/4-inch thick half-moons 2 cloves garlic, finely chopped 1 # potatoes, cut into 1/2-inch dice 3/4 teaspoon coarse sea salt 1/4 teaspoon hot red pepper flakes 4 cups beet greens, sliced into 1/2-inch wide ribbons (the greens from 1 bunch of beets) 3 cups chicken broth 1 small bay leaf Four 1/2-inch thick slices rustic whole grain bread Freshly grated Parmesan cheese In a large pot, heat the olive oil over high heat until hot. Add the onion and garlic and cook until softened but not browned, about 8 minutes. Add the potatoes, sea salt and red pepper flakes, then add the greens, stirring well. Add the broth and bay leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes. Toast the bread, rub with some olive oil and a cut clove of garlic (or garlic powder). Se...

We loved this super easy dish and between the 2 of us, ate every last crumb for supper one night last week. 1/2 lb pasta (I used Eden spinach ribbon pasta) 4 slices bacon (about 3 1/4 ounces), chopped 1/4 cup garlic scapes, cut into 1/4 inch coins 1/4 # sliced mushrooms 2 large eggs 1/4 tsp kosher salt 1/4 tsp red pepper flakes 1/2 cup freshly grated Parmesan cheese A good addition is 1/2 cup of peas. Set a pot of water to boiling on the stove and cook the pasta. While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces with a slotted spoon and add the garlic scapes and mushrooms. Cook until soft (2-3 minutes). Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel). Whisk together the eggs, salt and red pepper flakes. When the pasta is done, quickly remove it from the stove. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes, mushrooms and bacon. Add the egg ...

This is another tasty frittata which makes an easy supper dish. We love fresh dill and its a very nice addition to this egg dish. 9 large eggs 3 Tbs. freshly grated Parmesan 3 oz. feta cheese, crumbled (about 2/3-cup) 2 Tbs. minced fresh dill Coarse salt and freshly ground black pepper 2 Tbs. olive oil 1 large clove garlic, minced or 2-3 garlic scapes, chopped 4 cups packed arugula (about 4 oz. or 1 bunch), chopped Adjust an oven rack to the upper-middle position and heat the oven to 400°F. In a large bowl, lightly beat the eggs. Stir the Parmesan, feta, dill, and a light sprinkling of salt and pepper into the beaten eggs. Heat the oil and the garlic in a 10-inch ovenproof nonstick skillet over medium-high heat. When the garlic sizzles and starts to turn golden, add the arugula. Cook the arugula, stirring constantly, until wilted, 1 to 2 minutes. Season lightly with salt and pepper. Reduce the heat to low, shaking the pan to distribute the arugula evenly. Add the egg mixture and cook ...

I've posted a lot of recipes using rhubarb, but we really like it. Plus its readily available early in the produce season and rather inexpensive as fruit goes. It combines beautifully with strawberries. I liked this recipe because it has a very generous crumb topping which really compliments the tangy fruit filling. Filling 2 pounds rhubarb stalks, sliced 1/2 inch thick 1 1/4 cups sugar 1 pound strawberries, hulled and quartered 3 tablespoons cornstarch 2 teaspoons fresh lemon juice 1 teaspoon pure vanilla extract Topping 1 stick (4 ounces) unsalted butter, softened 1 1/2 cups light brown sugar 1 1/2 cups all-purpose flour 1 1/4 cups rolled oats 3 tablespoons canola oil 1 1/2 teaspoons cinnamon 3/4 teaspoon salt 1/2 cup pecans (optional) MAKE THE FILLING: Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 m...

Balkan Cucumber Salad • 1/4 cup very thinly sliced red onion • 1 cucumber, preferably a long English cucumber (we get them in our CSA box) * • 1/2 tsp. salt • Freshly ground black pepper • 3/4 cups plain yogurt, drain off any accumulated liquid. ** • 1 clove garlic, minced • 2 tbs. fresh mint leaves, minced • 4 tbs. (packed) finely minced parsley • 2 scallions, finely minced (greens included) • 2 tbs. freshly minced dill (dry is OK if that's all you've got) • 1/2 cup chopped walnuts, lightly toasted (or not) Cut the cucumbers into thin rounds and place in a medium-sized bowl. Add remaining ingredients except for walnuts, and mix well. Cover and refrigerate until serving time. Sprinkle the walnuts on top just before serving. Adapted from The Moonshadow , a weekly newsletter of the Blue Moon Community Farm * No need to peel these seedless cucumbers.  If you have the standard ones, I'd peel them and remove some of the seeds. **  You could probably also ...

This recipe for pancakes is absolutely delicious. It has nothing as far as being healthy or local to commend it, but the pancakes are a wonderful treat for a weekend breakfast morning. The recipe did say to serve them with real maple syrup and I think that is essential. The season is over now for maple syrup. I bought some a few weeks ago at the farmers' market when the farmer said it would be the last time he would be there until next season. The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter! You can make additions to them of fruit or nuts, but they are good even just plain. 2 1/2 cups all-purpose flour 1/4 cup sugar 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt 2 cups buttermilk 2 cups sour cream 2 large eggs 4 teaspoons vanilla extract 3 tablespoons unsalted butter Pure maple syrup, warm Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Ad...

Asparagus season is over, so I'm sorry I didn't post this recipe sooner. Its worth keeping in mind for next asparagus season though. Its quick, easy, delicious and uses lots of local foods. I highly recommend using Dreamfarm goat cheese if you live in Dane County Wisconsin. Its super mild and creamy and perfect on top of this frittata. I happened to have peppercorn flavor, but plain or any of the other flavors would also work well. We had this dish for a Saturday breakfast but it would also be good as a supper dish. 2 tablespoons butter 2 shallots, sliced 3-4 garlic scapes chopped, if available 8 ounces sliced mushrooms 3/4 - 1 pound asparagus, chopped 8 eggs 1/2 teaspoon salt freshly ground pepper 3 ounces goat cheese, in blobs 1/2 cup smoked trout, broken into small pieces (optional but a nice addition) Heat 1 tablespoon of the butter in an oven-safe skillet over medium-high heat. Cook shallots and garlic scapes until wilted, 2 minutes. Stir in mushrooms; cook, stirring...

This is great recipe to use two fruits (rhubarb and strawberries) you may find in your CSA box at this time of the year, especially in southern Wisconsin. It is supposed to be a diabetic friendly recipe--perhaps because it doesn't call for much sugar. I just tried it because it sounded good--and it is! Filling 3/4 cup sugar 2 tablespoons all purpose flour 1 teaspoon cinnamon 4 cups coarsely chopped (3/4-inch pieces) rhubarb 2 cups sliced strawberries Topping 1 cup all purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons butter, chilled and cut in bits 2/3 cup low fat buttermilk Preheat oven to 400°F. In bowl, combine sugar, flour and cinnamon. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup greased shallow glass or ceramic baking dish (do not use metal); bake covered for 15 minutes. Topping: In a large bowl, mix flour, sugar, baking powder, baking soda and salt. Using a pastry blender, cut in but...

I am posting this recipe at my husband's request. He's hoping that if I post it, I might make it again sometime. Most of the time I don't make a recipe more than once. I made this particular recipe for our gourmet dining club Hawaiian dinner last Saturday. It was a dinner with wonderful foods, beverage and good company. We usually meet about 4 times a year and take turns hosting the dinner. When its our turn, we pick the theme and the recipes. Members select the dishes they want to prepare. Usually each of us makes about 3 different dishes which makes for a wonderful array of food. For this dinner, I made baked coconut shrimp, mango bread, chicken and long rice (a Chinese chicken & noodle recipe) and the sweet potatoes. 8 medium sized sweet potatoes or less if they are large 1/2 cup of brown sugar 1 stick of butter (sliced into thin pieces) 1 16 ounce can of drained crushed pineapple 3/4 cup of coconut milk 1/2 cup pecan pieces You can either steam the potatoes ...

I got a bunch of agretii in our spring share CSA box. I wasn't sure what I was going to do with it. Its appearance is quite different than most other greens. "Rather rare, Italian Agretti is an inherently salty green heirloom herb that delivers a succulent texture and a pleasantly acidic tart taste when it is harvested fresh and young. Measuring anywhere from eight to twelve inches in length and appropriately named, agretti means "little sour one". This entire plant is harvested in bunches when young and enjoyed fresh or cooked." I found a recipe for pizza with agretti that I decided to try. This is a light pizza with no sauce and only goat cheese. You should use fresh dough for the crust and good olive oil. Bake a quick pizza crust from scratch or purchase the dough (which is what I did) and brush it lightly with olive oil when it comes out of the oven. I put my dough in a large oiled deep dish pizza pan (12") and baked it for about 15 minutes at 425 ...

I've never thought of combining apples and salmon in one dish, but it turned out to be a great combination along with the sorrel. I would have used even more sorrel because it really cooks down, but I only had one bunch. 1-1 1/4# salmon fillet salt & pepper juice of 1/2-1 lemon 1 tablespoon olive oil 4 tablespoons butter, divided 2 granny smith apples, peeled & diced 1 bunch green onions, sliced--use some of the green parts too 1 bunch sorrel, sliced Season salmon with salt & pepper and lemon juice. Add olive oil and 2 tablespoons butter to a frying pan over medium to high heat depending on how thick the salmon fillet is. Saute until golden brown. My salmon fillet was very thick so I covered the pan for part of the time to help it cook more quickly. Be sure not to overcook the salmon. In a separate pan, add the remaining butter and saute the apples and onions until tender. Add the sorrel for the final minute or two. Serve the salmon on top of a bed of the sauteed ...

All I can say is YUM! This recipe is a combination of a couple of recipes I found on the web. I tried adding some lemon verbena to the muffins because I was taking the muffins to an herb society board meeting. I guess I would have needed to add a lot more because I didn't taste the lemon verbena at all. Basic recommendation--skip it and stick to the recipe. 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1 egg, lightly beaten 1 cup buttermilk 2/3 cup vegetable oil 2 teaspoons vanilla extract 2 cups finely chopped rhubarb (a little more is OK) 1/2 cup pecan or walnut pieces TOPPING: 1/2 cup sugar 2 tablespoons butter or margarine, melted 1 teaspoon ground cinnamon Preheat oven to 375 degrees. In a large bowl, combine the first 6 ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and nuts. Fill greased or paper-lined muff...

This salad has a nice contrast of colors and flavors. 1/2 jar of pickled beets or you could start with fresh beets and cook them. Beets aren't in season right now, at least in Wisconsin. Besides I happened to have a jar of pickled beets in the refrigerator. Bunch of arugula If it looks as though you won't have enough arugula, add some salad greens--preferably local 2 pears, peeled and sliced--I know pears are not in season in Wisconsin now either. I got a couple of pears at Whole Foods and felt slightly guilty for a very short time 1/2 cup crumbled blue cheese--yes it was local! 1/4 cup cups toasted pecans For dressing you can either use some raspberry vinegar & olive oil or Annie's Raspberry Vinaigrette Adapted from hormel.com

This soup is excellent and a great way to use a bunch of Swiss chard. We've been getting quite a bit of Swiss chard in our spring greens CSA share. We like it, but I know quite a few people who don't. This soup just might convince them otherwise. 1 large leek, sliced (you can use an onion if a leek isn't available) 2 ribs celery, chopped 2 garlic cloves, minced 4 cup potatoes, cubed (only peel if they aren't organic) 2 medium carrots, cut in chunks 1 bay leaf 5 cups chicken broth 4 cups chopped Swiss chard (approximately 1 bunch), coarsely chopped 1/4 cup chopped fresh parsley 2 teaspoon dried thyme, crushed 1/2 teaspoon freshly ground black pepper 1 or 2 links of Italian sausage, cooked and sliced (optional) In a soup pot, saute leeks or onions, celery and garlic until softened, about 5 minutes. Add potatoes, carrot, bay leaf and stock. Bring to a boil, reduce heat and simmer for about 30 minutes. Add Swiss chard, parsley, thyme and cook an additional 10 minutes. Ad...

This salad is delicious and super quick and easy if you're in a hurry to get dinner ready. It tastes as good as it looks! 1 2-1/4-pound purchased roasted chicken, chilled (Whole Foods-Madison has their roast chicken's on sale on Tuesdays) 5-ounces spring greens (about 8 cups) or a mixture of greens & lettuce 2 cups fresh sliced strawberries 2-3 ounces Gorgonzola or blue cheese, crumbled (1 cup) 1/2 cup roasted cashews Balsamic Vinaigrette Dressing (I used Annie's) If you have time you could cook one of Jen Ehr's wonderful chickens to use in the salad. In case you don't though, Whole Foods already roasted chicken is quite tasty. This is pretty much a local foods production especially if you used a chicken from one of the local farms. My greens and strawberries were both from my Jen Ehr CSA box and the cheese from the Madison Westside farmers' market. Adapted from a Better Homes & Garden Recipe (bhg.com)

I don't typically think of using my greens in Mexican style dishes. I tried this out last week; naturally with my own adaptations. We like Swiss chard, but I think it might be a dish that even people who were not overly fond of the green might be OK with. 1 pound Swiss chard, rinsed well and drained (less is OK--I used 2 bunches) 2 garlic cloves, or to taste, minced 1 tablespoon olive oil 1 large whole chicken breast, about 1 1/2 pounds, cooked, boned and shredded, about 1 1/4 cups meat 12-7 inch corn tortillas 3 cups Mexican style tomato sauce 1-1/2 cups grated Monterey Jack, about 6 ounces (I used Calico cheese from Fair Oaks Farms that I found at the Westside Farmers Market in Madison--its mild and melts very well) 1/2 cup freshly grated Parmesan Cut the stems from the Swiss chard leaves and chop them and the leaves separately. In a large skillet cook the garlic in the oil over moderate heat, stirring, until it is fragrant, stir in the Swiss chard stems and cook, covered, for...

We had this for supper last night and used our frilly yellow mustard greens and another bunch of mustard greens that we got in our spring share box. I don't think the cornmeal I used to make the polenta was local but just about everything else was. Its a very easy dish to make, but quite tasty and a good way to use a lot of "greens." 3 cups chicken broth 2 cups milk 1 cup polenta 8 ounces sausage--I used 2 links of Cajun sausage from Jordandal Farms (you could also substitute turkey sausage) 2 garlic cloves, peeled and minced or 2 green garlic 1/4 teaspoon hot chili flakes (optional) 1 lb mustard greens, rinsed, stems trimmed, and chopped into 1 inch pieces (I used 2 bunches) 1/2-3/4 cup shaved Parmesan cheese--I got Parmesan cheese from Farmer John's at the Hilldale farmers market. salt and pepper In a 3-4 quart pan over high heat, combine broth, milk, and cornmeal, stirring until mixture reaches a boil. Reduce heat to low and cook, stirring frequently, until smooth...

My husband loves, I mean really loves bread pudding. I wanted to make him a treat for his birthday and this is what I made. Freeze leftover slices of bread, and when you get enough, make a bread pudding. We had rhubarb from our CSA spring share so this seemed like a good recipe to try. 7 slices bread, cubed 1 1/2 cups milk 1/4 cup butter 5 eggs 1 cups sugar 1/2 teaspoon ground cinnamon 1 teaspoon vanilla 1/4 teaspoon salt 2 cups diced rhubarb 1/2 cup chopped walnuts Preheat the oven to 325 degrees F. Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes or until the bread is soggy. In a medium bowl, whisk together the eggs, sugar, cinnamon, vanilla and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until nicely browned on the top. L...