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Rebecca's Recipes
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Greetings - I hope everyone is enjoying the beautiful box ingredients. I am so grateful for the winter's abundance and looking forward to the Spring's delicious offerings! Please send me an e-mail with your thoughts, comments, and suggestions. Have a beautiful week filled with joyous cooking thanks to the farm and its bounty.
Blessings, Rebecca [click here to email Rebecca]
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COLCANNON

1 lb. potatoes, washed but not peeled, and cut into chunks
1 large bunch kale, washed, de-stemmed, and shredded
and/or
1 small head of green cabbage, sliced
1 large onion, chopped
1/4 cup milk or half-and-half
1 Tbsp. butter
3 oz. sharp cheddar or other hard cheese, coarsely grated and divided
Freshly ground black pepper
Sea salt

Boil potatoes in lightly salted water until tender, about 20 minutes.  Drain, reserving cooking liquid, and set aside. Boil kale, cabbage and onion in potato water about 5 minutes, adding more water if needed. Drain and set aside. Peel the potatoes (if you like, or not) and mash with milk or butter (peel if using a ricer). Squeeze water from vegetables, and stir into potato mixture. Mix in 2/3 of the grated cheese. Season with salt and pepper, and transfer to buttered baking dish. Sprinkle remaining cheese on top. Heat it through in a 350 degree oven until cheese on top is slightly browned.


SWEET and SOUR BEET-CABBAGE SOUP
Serves 6

1 Tbs. olive oil
1 lb. organic ground turkey (optional)
1 1/2 tsp. caraway seeds
1 tsp. caraway seeds
1 tsp. thyme, dried
1 medium onion, diced
1 red bell pepper, diced
1 medium apple, diced
6 c. broth
1 15 oz. can crushed tomatoes tomatoes,
1 1/2 Tbs. honey
1 Tbs. paprika, preferably Hungarian sweet
3 c. coarsely chopped cabbage
1-2 Tbs. apple cider vinegar
1/2 tsp. sea salt
freshly ground pepper to taste

1. Heat oil in a Dutch oven over medium heat. Add beet, caraway seeds, turkey (if using) and thyme and cook, stirring and breaking up the turkey with a spoon, until mostly browned, about 4 minutes. Sit in the peppers, onion, and apple; cook stirring 3 to 4 minutes more.
2. Stir in the broth, tomatoes, honey, paprika, and adjust the heat so the mixture boils gently. Cook for about 8-10 minutes to blend the flavors. Stir in the cabbage and cook just until barely tender, 3-4 minutes more. Season with vinegar to taste, salt and pepper.


RISOTTO-STYLE BROWN RICE with MIXED GREENS
Serves 6-8

12 oz. mixed greens of choice
1 Tbs. olive oil
1 large bunch green onions, or baby leeks, cleaned and thinly sliced
1 tsp. peeled and finely chopped fresh ginger
1 tsp. finely chopped garlic
1 1/2 c. brown rice, preferably basmati (makes 3 1/2 c. cooked)
1 Tbs. unsalted butter
2 oz. Asiago cheese, finely grated (about 1/2 c.) plus additional for serving
Freshly ground black pepper
sea salt

1. Soak rice in 2 1/4 c. water with a pinch of salt for 4-12 hours in the refrigerator. Bring rice and its soaking water to a boil, add additional 1/2 tsp. salt, reduce heat, cover, and simmer gently until the water is absorbed, 40-45 minutes.
2. Bring a large pot of salted water to a boil. Add the greens and cook until they are just wilted, about 1 minute. Use a mesh skimmer or slotted spoon to transfer greens to a colander and let cool slightly, reserving liquid.
3. Press the greens to remove any excess water, then transfer to a board and coarsely chop. In a large skillet, heat the oil over medium-high heat. Add the leeks with the ginger, garlic, and a pinch of salt and cook, until softened, about 2 minutes.
4. Combine the rice, chopped greens, butter, and 1 1/2 c. of the reserved cooking water and cook, stirring, until water is absorbed, 3-4 minutes. Stir in the cheese and season with salt and pepper. Serve additional cheese at the table if desired.

                                                
COLLARD or CHARD and RED QUINOA DOLMAS with GOAT FETA, CRANBERRIES and ORANGE-INFUSED OIL
Servings: 12
    
1 c. red quinoa
2 c. water or stock
1 bunch collard greens or chard, leaves kept whole
1/2 c. almonds, toasted and coarsely chopped
1/2 c. unsweetened dried cranberries
1/2 c. goat feta cheese, crumbled
2 wedges preserved lemon, diced finely (optional)
1/2 tsp sea salt, if not using the preserved lemon
1 orange, juice and zest
1/4 c. olive oil
sea salt and pepper

1. Combine quinoa, water or stock, and a pinch of salt in a pot and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes. Remove from the heat and place in a bowl to coll.
2. Meanwhile blanch the collard or chard greens for 1 minute, then plunge into a bath of ice water to stop the cooking. Drain and pat dry, lying flat on towels. Gently remove stems.
3. When quinoa is slightly colored, stir in almonds, cranberries, feta, lemons, if using, or salt, and orange zest.
4. Lay out a collard or chard leaf on a flat surface and put a scoop of the quinoa mixture in the center of the leaf. Fold sides in then roll it up tightly, trimming edges if necessary. Repeat with the remaining leaves. You can make smaller dolmas by cutting the leaves in half or quarters and following the same procedure.
5. Whisk together the orange juice and olive oil, whisking until emulsified. Add salt and pepper to taste. Serve the dolmas at room temperature and drizzle without orange oil. To serve dolmas warm, place on a steamer and steam for 5 minutes then drizzle with the oil. Dolmas will keep in a container in refrigerator for a few days. Store the orange oil separately, at room temperature.

Note: learn first-hand how to make the above recipe and the following three at the next "Let's Cook!" cooking school class in Santa Cruz this Friday March 2nd, 6:30 - 9:30pm. Click here for more details.

ADZUKI BEANS with CHARD
Servings: 12

1 c. adzuki beans, soaked overnight
1 3-inch piece kombu
5 c. water
1 1/2 Tbs. sesame oil
1/2 c. diced onion
2 cloves garlic, minced
1 Tbs. minced ginger
1/2 tsp black pepper, freshly ground
1 lb.chard, stems removed and leaves chopped
3 Tbs. tamari
1 Tbs. toasted sesame oil
1 Tbs. toasted sesame seeds

1.    Drain the beans, rinse well and combine in a pot with water and kombu. Bring to a boil, cover, then reduce heat to a simmer and cook for 1 hour, or until the beans are tender. When done, drain and set aside.
2. Heat the sesame oil in a large pan on medium heat. Saute the onion, garlic, ginger, and black pepper until the onion is translucent, about 4 minutes.
3. Add the chopped greens to the onion mixture and stir to coat.
4. Add the tamari and continue to cook over medium heat until the greens begin to wilt. Add the beans to the greens and continue to simmer for about 8 minutes, until the greens are tender. Finish with the toasted sesame oil and garnish with toasted seeds.


ROASTED BEETS with CUMIN, ORANGE GLAZE, and MINT
Yield: 6 snack-size servings You may want to triple this recipe - it is that delicious!

1 Tbs. lemon juice
2 inch sprig tarragon (optional)
1/2 c. fresh orange juice
1 tsp. cumin seeds
1/2 tsp. sea salt
1/4 tsp. black pepper
2 Tbs. olive oil
3 medium beets, trimmed, leaving 1 inch of stems attached
1/3 c. mint, coarsely chopped

1. Put oven rack in the middle position and preheat oven to 425 degrees. Tightly wrap the beets in parchment paper then aluminum foil and roast on a baking sheet until tender, about 1-1/4 hours. Vent the beets by opening the foil packages slightly. Allow to cool for 15-20 minutes.
2. While the beets are roasting, reduce the orange juice to 2 Tbs. with tarragon sprig (if using), in a sauce pan over medium heat.
3. In a small saute pan, toast the cumin seeds lightly, then crush with a mortar and pestle. Set aside.
4. In a medium bowl, whisk together the orange juice with the lemon, cumin, salt, and pepper. Whisk in olive oil and let stand while beets are roasting.
5. When the beets are cool enough, peel them. Discard the stems, then cut them into half-inch wide wedges.
6. Heat a skillet over low heat, add the vinaigrette, and toss in warm beets until thoroughly glazed. Transfer to a bowl and fold in the mint just before serving.
7. These beets are great as a snack or side dish, but also wonderful served as a salad by placing on a bed of arugula and spinach and sprinkling with toasted walnuts.


LEMON PUDDING CAKE with BERRIES

3 large eggs, separated
2 Tbs. butter, softened
3/4 c. sugar
1 c. buttermilk
1/3 c. lemon juice (2 lemons) [LEF meyer lemons have been on the small side so you may need more than two - Debbie]
1 Tbs. lemon zest
1/4 c. flour
Berry Sauce (see below)

1. Place a buttered 5-6 c. souffle or other straight-sided baking dish in a large baking pan (at least 2" deep) Set aside.
2. In a deep bowl, whip the egg whites on high speed until foamy. Continue to beat, gradually adding 1/4 c. sugar, until whites hold short, distinct peaks; set aside.
3. In another bowl (no need to wash beaters), beat egg yolks, remaining 1/2 c. sugar, 2 Tbs. butter, and lemon zest on high speed until the mixture is thick and light in color. Stir in the buttermilk, lemon juice, and flour. Add about 1/4 of egg whites to batter; stir to mix well. Gently, but thoroughly fold in the remaining eggs whites.
4. Pour batter into the souffle dish. Set dish in pan on center rack of oven. Pour boiling water into pan up to the level of the batter. Bake until pudding is a rich brown on top and feels firm in the center when lightly touched, about 1 hour.
5. Serve warm or cold, scooping portions from the bottom of dish to get custard. Accompany with berry sauce. Additional fruit-raspberries, strawberries, blueberries-may be added as garnish.

BERRY SAUCE
In a blender or food processor, smoothly puree 2 C washed and drained berries [use thawed frozen berries this time of year (Feb) - don't buy fresh berries flown in from out of the country! Some farmers markets have fresh strawberries from the Central Valley; if the're organic, go for it. Our strawberries won't be ripe until the start of the spring season. - Debbie] with 1 Tbs. sugar and 1 Tbs. berry-flavored liquer (optional). Rub the puree through a fine strainer into a bowl to remove the seeds. Sauce can be covered and chilled for up to 2 days.

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