Friday, August 16, 2013

Broccoli, Quinoa & Broccoli Pesto

I found this recipe for using broccoli on the Blue Moon Community Farm website.  Kristen, who is the farmer, has a lot of good recipes for using produce.  This dish is so healthy I feel better just thinking about it.  It also tastes good!

In case you are not familiar with quinoa.  Quinoa has been called a superfood.  Protein content is very high for a cereal/grain product. Quinoa's protein content per 100 calories is higher than brown rice, potatoes, barley and millet. Nutritional evaluations of quinoa indicate that it is a source of complete protein. Furthermore, it is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is also a source of calcium, and thus is useful for vegans and those who are lactose intolerant. Quinoa is gluten-free and considered easy to digest. A nice plus is that is also very mild in flavor and mixes with other ingredients well.


  • 3 cups cooked quinoa*
  • 5 cups raw broccoli, cut into small florets and stems
  • 3 medium garlic cloves
  • 2/3 cup sliced or slivered almonds, toasted
  • 1/3 cup freshly grated Parmesan
  • 2 big pinches salt
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/4 cup heavy cream or 1/2 & 1/2
  • Optional toppings: slivered basil, sliced avocado, crumbled feta or goat cheese

  •  
    Directions
    1. Heat the quinoa and set aside.
    2. Steam the broccoli lightly. Transfer the broccoli to a strainer. Set aside.
    3. To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
    4. Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pesto a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds and some sliced avocado or any of the other optional toppings.
    *To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. 

    Thursday, August 15, 2013

    Turkey & Zucchini Burgers

    At this time of the year in Wisconsin, we see a lot of zucchini and summer squash.   I never mind getting the squash in my CSA box or from my friends, because it is so versatile.  This recipe is adapted from Simply Recipes, a great food blog with tons of excellent recipes + pictures (unlike mine).  According to Elise Bauer, "The shredded zucchini added to the mix makes these turkey burgers incredibly moist. Both turkey and zucchini can be a little dull flavor-wise, but you when boost them with herbs and spices like mint, cilantro, garlic, cumin, and cayenne, they are anything but dull."

  • 1 pound ground turkey meat
  • Just under 2 cups, lightly packed, coarsely grated zucchini
  • 3 green onions, thinly sliced, onion greens included
  • 2 Tbsp chopped fresh mint
  • 2 Tbsp chopped fresh cilantro (tender stems included)
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne
  •  
    Sour cream sauce:

  • 1/4 cup sour cream
  • 1/3 cup plain Greek yogurt
  • 1 teaspoon grated lemon zest
  • 1 Tbsp lemon juice
  • 1/2 teaspoon minced garlic
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt
  • Pinch of black pepper
  •  
    Make the sour cream sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
    In a large bowl place the grated zucchini, sliced green onions, chopped mint, cilantro, and garlic, ground cumin, salt, pepper, and cayenne. Stir to combine. Mix in the ground turkey until the zucchini mixture is well distributed through the ground turkey.
    Form 3 to 4 inch wide patties, placing them on a baking sheet. Work with the patties carefully since they are very moist.
    Heat vegetable oil in a large frying pan on medium high heat. Once the oil is hot, lower the heat to medium. Working in batches, place the patties in the pan. Let cook for about 5 minutes, then flip the patties over and cook for another 5 to 6 minutes. You want them to brown and to gently cook all the way through.
    Once the first batch of patties are done, remove to a paper towel-lined plate while you cook the second batch. Or you can keep the patties warm in a 200°F oven.
    Serve with the sour cream sauce.
     
    Adapted from Simply Recipes.com

    Wednesday, August 14, 2013

    Cucumber & Blueberry Salad with Feta

    This is a very good and rather unusual summer salad.  The ingredients for it are plentiful now in the summer months.

    3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (1/2 moon shape) (about 4 cups)
    1 pint (2 cups) fresh blueberries
    Salt & pepper to taste
    1/2 cup any vinaigrette dressing you like, a balsamic is a good choice
    3-4 tablespoons thinly sliced mint leaves
    1 cup or less (about 1/4#) crumbled feta cheese.  I used goat feta cheese from DreamFarm.

    Combine cucumbers and blueberries.  Season with salt & pepper.
    Add dressing, mint, and feta.  Toss gently to combine

    You could serve this over a bed of salad greens if you like.

    Adapted from a Wegman's recipe. 

    Cucumber & Blueberry Salad with Feta

    This is a very good and rather unusual summer salad.  The ingredients for it are plentiful now in the summer months.

    3 cucumbers, peeled, halved lengthwise, seeded and sliced thinly (1/2 moon shape) (about 4 cups)
    1 pint (2 cups) fresh blueberries
    Salt & pepper to taste
    1/2 cup any vinaigrette dressing you like, a balsamic is a good choice
    3-4 tablespoons thinly sliced mint leaves
    1 cup or less (about 1/4#) crumbled feta cheese.  I used goat feta cheese from DreamFarm.

    Combine cucumbers and blueberries.  Season with salt & pepper.
    Add dressing, mint, and feta.  Toss gently to combine

    You could serve this over a bed of salad greens if you like.

    Adapted from a Wegman's recipe.