Greeting to all. I have been cooking up a storm today; loving all the delicious ingredients from the box. I am having so much fun with the fava beans - they are so worth the effort to get to the luscious bean inside. I eat them like edamame, but enjoy them even more! How are you preparing them? And what about the green garlic? I find every excuse to use it - even in some garbanzo pancakes I made the other day, or minced on a green salad, or just in eggs. I am so excited about the escarole we're getting this week! It has such a unique flavor and texture, and is good raw, braised, or stir-fried. Try tearing pieces raw into your green salad for a slightly bitter and delicious addition. Meanwhile, I hope you are enjoying my recipes! Let me know how you are doing; I love getting feedback and comments. Enjoy this beautiful Spring weather, with blessings, Rebecca [email Rebecca]
[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
. . . . . . . . . . . . . . . . . . . . BRAISED ESCAROLE with ONION
2 heads escarole
3 Tbs. olive oil
1 onion, finely chopped
1 plump garlic clove, minced
sea salt and freshly ground pepper
1. Separate the escarole leaves and wash well, taking care to go over the base of the inner leaves with your fingers where the dirt often clings. Drain and coarsely chop.
2. Heat the oil in a wide skillet. Add the onion and cook over medium heat until limp.
3. Add the garlic, and cook until it begins to color, but don't let it brown.
4. Add the escarole with any water clinging to the leaves, salt slightly, and cook, covered, until the greens are wilted and tender, about 12-15 minutes.
5. Season with sea salt and pepper and toss with the parsley.
The cooked escarole may look a little dingy, but the flavor is BIG and the parsley perks it up. BROCCOLINI SALAD
1 lb. broccolini, trimmed and each stalk halved if you like.
3 bunches scallions, trimmed and thinly sliced
1 small Serrano chile pepper, de-veined, seeded and minced (optional)
1/2 c. olive oil
sea salt to taste
1 big handful rustic croutons
a squeeze of fresh lemon juice
1/2 - 1 c. sliced almonds, toasted
4-6 oz. fresh mozzarella cheese, torn into big chunks
1. Fill a big pot with water and bring to a boil. Salt the water and cook the broccolini briefly, about 1 minute, just long enough to take the snap out of the stalks. Drain and run under cold water to stop the cooking, then pat dry with a cloth. Set aside.
2. Combine the scallions, Serrano, olive oil, and a couple of pinches of salt in a small saucepan. Bring to a sizzle, stirring all the while, and remove from the heat. Stir in a squeeze of lemon juice.
3. To assemble the salad, just before serving, place the broccolini and the croutons in a large serving bowl. Scoop out one half of the onions into the bowl, allowing most of the oil to drain off. Toss well and continue to add the onions until everything is coated to your liking. Have a taste at this point to get a sense if you need to adjust the seasonings (i.e. more salt or lemon juice).
4. Add the almonds and toss, then one last gentle toss after adding the mozzarella.
5. You can add a hard boiled egg on the side, or chop and sprinkle over the plate. You may have leftover dressing, but it can refrigerated for use throughout the week.CHOPPED MISO SALAD
Serves 3-4 as main dish, 6-8 as a side
1 1/2 c. shallots, skinned and thinly sliced
splash of olive oil
pinch of salt
2 Tbs. miso
1/2 tsp. powdered mustard
2 Tbs. sweetener of choice (honey, agave, brown sugar...)
1/4 c. rice vinegar (preferably brown rice)
1/3 c. mild olive oil
1 tsp. toasted sesame oil (optional)
1/2 medium head Napa cabbage
1 c. slivered almonds
1/2 medium red onion, sliced
3/4 c. finely minced chives, green onions, or green garlic
8 ounces extra-firm tofu (optional)
1. Combine shallots, splash of olive oil, and a big pinch of sea salt in a large skillet over medium heat. Stir every few minutes; you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burnt). If needed, turn down the heat. Remove from the skillet and onto a paper towel to cool in a single layer. They should crisp up a bit.
2. Make the dressing by whisking the miso, mustard, and sweetener together. Now whisk in the rice vinegar and keep whisking until it's smooth. Gradually add in the olive oil in a slow and steady stream, then the sesame oil, if using. Taste and adjust, adding a few pinches of sea salt if needed.
3. Cut the cabbage into quarters lengthwise then cut out the core. Using a knife, shred each quarter into whisper slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.
4. Gently toss the cabbage, shallots, almonds, red onion, green garlic, and tofu (if using) in a large bowl. Add a generous drizzle of the dressing and toss again until the dressing is evenly distributed. Add more dressing, a bit at a time, and taste, until the salad is to your liking. ESCAROLE SALAD with MIXED GREENSFor the salad
4 c. escarole, rinsed well and cut into bite-sized pieces
4 c. lettuces of choice (add some chopped kale and a bit of the Napa cabbage!)
20 mint leaves
4 scallions, sliced thinly
4 Tbs. toasted sunflower seedsFor the dressing
2 Tbs. vinegar of choice (I have been making raspberry vinegar, which is great with this salad)
1/2 tsp. sea salt
4-5 Tbs. olive oil
1. Whisk dressing ingredients together in a small bowl, taste and adjust with more vinegar or oil as needed.
2. Combine all the greens in a large bowl with the scallions and toasted sunflower seeds.
3. Pour on the dressing and toss well.FAVA BEAN ROTOLLO with SALAD GREENS
This recipe seems like a lot of work, but if you have the time it is fun to make and well worth the effort - it is a delicious labor of love for the fava beans!For the Rotollo
1 1/2 c. shelled fava beans
4 egg yolks
2 tsp. finely chopped basil
2 tsp. finely chopped mint
1 Tbs. butter
1 c. pecorino cheese or Parmesan or AsiagoFor the salad
1 1/2 Tbs. pine nuts
1 Tbs. chopped basil
2 Tbs. lemon juice
1/3 c. olive oil
2 baby romaine lettuces or lettuce of your choiceTo make Rotollo
1. Bring a medium sauce pan of water to a boil. Add a pinch of salt and the fava beans and simmer for 2 minutes. Drain beans and plunge into ice water until completely cooled. Drain again, then peel off and discard skins.
2. Preheat the oven to 315 degrees. Beat the eggs, egg yolks, mint, and basil together. Season with sea salt and fresh ground pepper. Melt the butter in a frying pan over medium high heat. Pour in half the mixture and cook until the the bottom has set up but the top is still a little runny.
3. Slide the omelet from the pan onto a sheet of baking paper. Sprinkle with half the cheese and half the fava beans, then using the baking paper as a guide, gently roll the omelette into a tight sausage. Roll the baking paper around the omelette and tie both ends with a string to prevent from unrolling. Place on a baking sheet. Make another roll with the remaining ingredients and put on a baking sheet. Bake for 8 minutes. Remove from the oven, set aside for 2-3 minutes, then unwrap and set aside further to cool.
4. Put pine nuts in a small dry saucepan over medium heat and toast, stirring and tossing constantly for 4-5 minutes, or until golden brown and fragrant. Tip the nuts into a bowl so they do not cook further. Allow to cool.To make the salad
Put 1 Tbs. of the pine nuts, the basil, olive oil, and lemon juice in a food processor or blender and process until smooth. Season with sea salt and fresh ground black pepper. Put the lettuce leaves in a bowl and dress with 2 Tbs. of the dressing. Serve the rotollo, cut into slices on the diagonal, over the saladJULIA'S MARKET STRATA
This is a recipe I adapted from the Marquita Farm web site. Assemble it the night before then bake it in the morning if you like. - Rebecca
Butter to grease the pan plus more to saute the onions
1 loaf day-old crust baguette, sliced and cut, or torn into pieces
2 c. cheese, one that melts well
1 c. chopped onion or 2 leeks, cleaned well and sliced
1 stalk green garlic, chopped
2 bunches chard, washed and coarsely chopped
1/2 lb. broccolini, coarsely chopped
sea salt and pepper to taste
2 c. milk
4 large eggs
1. Preheat the oven to 350 degrees F (if making same day).
2. Butter or oil a 13x9-inch baking pan. Place as many bread pieces as will comfortably fit in the pan only up to the rim (do not pack). Sprinkle with about half the cheese.
3. In a large frying pan or wok, saute the onions or leeks (I prefer the leeks) in oil until tender; add the garlic and continue to cook.
4. When the leeks are tender add the chard and broccolini, stirring until the chard is mostly wilted but still bright green, about 4 minutes. Season with sea salt and fresh cracked pepper. Spoon this over the cheese and bread in the baking pan.
5. Whisk together the milk and eggs and pour over top of everything. You can cover and refrigerate it at this point if you like.
6. When ready to bake, remove from the refrigerator (if you made it the night before) and remove any plastic. Bake, uncovered, for about 40 minutes, then remove from the oven and scatter the remaining cheese on top. Return to the oven and bake until cooked through and browned on top, about 20 minutes more.
7. cut into squares and serve hot or warm.KALE SALAD with FARRO, AVOCADO, CARROTS and GREEN GARLIC DRESSING
1 stalk green garlic, white and light green parts, chopped
1/2 bunch tarragon, leaves only
1 bunch Italian parsley, leaves only
1/2 c. vinegar of choice
1 Tbs. Dijon mustard
1 tsp. sea salt
1/4 tsp. ground black pepper
2/3 c. faro (you can substitute another grain like wheat berries; even a long grain brown basmati rice would be good)
2 bunches kale, leaves cleaned and chopped into bite sized pieces
2 avocadoes, cut into large pieces
2-4 medium sized carrots, sliced into thin rounds
sea salt and fresh ground black pepper
1. Make the dressing by placing the green garlic, tarragon, parsley olive oil, vinegar, mustard, 1 tsp. salt, and 1/4 tsp pepper into a blender or food processor. Blend until smooth and set aside. You will have about 2 cups.
2. Bring a small pot of water to a boil. Add the faro and cook until tender, about 16-18 minutes. Drain and rinse well under cold water until cool, then drain again.
3. Place the kale in a large salad bowl. Add a drizzle of olive oil and a pinch of salt and massage with your hands for a few minutes to "tenderize." You want to only do this for a short time, otherwise the kale will become limp and lose its vitality.
4. Add avocadoes, carrots, and faro to the kale. Add half of the dressing, mix to combine, and taste. Add more dressing if desired. Season to taste with sea salt and pepper, and serve right away.SWEET and SAVORY CARROT "PIE" with CHARD CRUST
Serves 8for crust (makes one 10-inch crust)
2 Tbs. butter plus 1 Tbs. olive oil
1 bunch chard, stems and leaves finely chopped
1/2 c. oat flour plus 1/2 c. rice flour (or use 1 c. whole wheat pastry flour)
1/2 tsp. sesame salt or sea salt
1/2 tsp. nutmegfor filling
1 c. sliced red onions (or 1/2 C onion, 1/2 C green garlic)
2 Tbs. butter plus 1 Tbs. olive oil
1 lb. carrots, thinly sliced
1/2 c. grated cheese of choice
1 1/2 c. cottage cheese
1/4 tsp. white pepper
1. Preheat oven to 375 degrees F.
2. Saute chopped chard in butter and olive oil until wilted, about 3 minutes. Add flour, salt and nutmeg.
3. Pat mixture into the bottom of an oiled pie pan. Bake for 10 minutes to set, then allow to cool.
4. Saute onions (or onions/garlic) in butter and olive oil until aromatic. Add carrots, reduce heat, cover and cook until carrots are just tender.
5. In a large bowl, beat egg and combine with cheese, cottage cheese and white pepper. Add carrot mixture, stir to combine, then transfer to prepared crust and bake 15 minutes at 375 degrees, then reduce temperature to 350 and bake 30 minutes more. Serve warm or room temperature.