recipes

Tomato Basil Bruschetta

We love a really easy appetizer and it doesn’t get much easier than fresh tomatoes with a spreadable cheese on toast. A good Bruschetta looks AND tastes like you’ve fussed.

The key to a delicious Bruschetta: really fresh ingredients. I use different varieties of tomatoes when making Bruschetta. Just whatever I can get at our farmers market.

Start by adding crushed garlic to the olive oil. One or two cloves of garlic. I like it better with two cloves but I love lots of garlic. You decide if one clove or two works for you.

Then, chop the tomatoes, add in the basil. Drizzle in the garlic oil and vinegar. Add some salt and pepper. Give it a mix and let it sit for at least 30 minutes, or as long as two hours. Don’t refrigerate.

I toast my baguette slices on a pan in the oven set on broil. The key is you have just got to sit there for a couple of minutes. Don’t wash a dish. Don’t check your texts. Don’t let the dog out. Just watch your toast. If you turn your back, the dang things will burn on you. Every. Single. Time.

While the toast is still warm, spread with about a teaspoon full (or more depending on the size of your bread) of softened Tomato Basil Garlic Chevré. You can get that Chevré July 11 at our market. Ask at the entrance booth where we’ll be offering tastes.

Optional Extras: chop up a bit of basil and add on top or a bit of parm too.

It doesn’t take a Master Chef to make something delicious with blueberries!

There’s no wrong way to cook with blueberries!  They taste great, and, they’re delightfully versatile.

So, July 11, grab a carton from our market and make these stunning cookies! (We’ll be closed Monday, July 4)

Blueberry White Chocolate Cookies

Ingredients:

  • 1 cup all-purpose flour (GF is fine)
  • 1⁄2 teaspoon baking powder
  • 1⁄8 teaspoon salt
  • 1⁄3 cup unsalted butter, softened
  • 1⁄3 cup + 1 tablespoon granulated sugar
  • 1⁄3 cup fresh or frozen frozen blueberries
  • 1⁄2 cup white chocolate chips (dairy-free works too)

Instructions:

Preheat your oven to 400°F.

  • In a small bowl, whisk together the flour, baking powder, and salt.
  • Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. If using the microwave, this should take about 30 seconds on high heat. If using the stovetop, it should take about 2-3 minutes on medium heat.
  • Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter in color and fluffy.
  • Add the blueberries to the butter and sugar and cream at a high speed. Make sure the blueberries get “mashed” into the mixture so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
  • Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
  • Chill the dough in the freezer for 30 minutes before shaping into 12 balls.
  • Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

If that’s just too much work, (I get it!), just add a handful of blueberries to your pancake batter or just toss them on your cereal in the morning!

One Pan, Easy Shrimp & Tomatoes

Okay, so I really, really love it when I can put everything in one pan. Because, who wants to clean up a bunch of stinkin’ dishes after dinner? Not me. Here’s a good one for fast, fresh and simple.

This quick and flavorful one-pan dish blends shrimp, parsley and lemon juice with tomatoes. Red pepper flakes give this dinner a kick. Get your shrimp from Got Seafood and tomatoes from The Moon Farm at our farmers market Monday, June 27.

Ingredients

  • 1 tbsp plus 2 tsp EVOO
  • Course salt
  • 1/8 Tsp red pepper flakes
  • 3 garlic cloves sliced
  • 2 tbsp le mon juice
  • 6 plum tomatoes halved lengthwise and sliced 1/2 inch thick or 3 large tomatoes cut into 6 wedges
    (or, a pint and 1/2 of cherry tomatoes will also work)
  • 1 1/2 lb shrimp, peeled, deveined
  • 2 tbsp fresh parsley chopped

Step 1
In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.

Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.

Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

cheesy-kale

Greens gratin with tons of cheese.

Fun party trick: Ask your friends to guess how many pounds of greens went into this fabulously cheesy gratin. Three humongous bunches of kale  get drowned in garlic- and rosemary-infused cream, then blanketed in cheddar cheese and panko and placed into a hot oven, where they sizzle and shrink down.

Ingredients

  • 1 medium onion
  • 5 garlic cloves, divided
  • 2 cups heavy cream
  • 1 rosemary sprig
  • 1½ tsp. kosher salt, plus more
  • ½ tsp. freshly ground black pepper, plus more
  • 4 medium or 3 large bunches of kale and/or Swiss chard (2–2½ lb. total)
  • 1 lemon
  • ¼ tsp. crushed red pepper flakes
  • 6 oz. high-quality sharp cheddar cheese
  • ½ cup panko (Japanese breadcrumbs)
  • 1 tsp. extra-virgin olive oil

Step 1
Preheat oven to 350°. First, prep the cream sauce: Peel and quarter 1 medium onion. Smash 4 garlic cloves and unpeel. Place onion and garlic in a medium saucepan. Pour in 2 cups heavy cream and stir in 1 rosemary sprig, 1½ tsp. Diamond Crystal or ¾ tsp. kosher salt, and ½ tsp. freshly ground black pepper. Simmer over low heat and cook, stirring occasionally, until onion and garlic are very soft, 15–20 minutes.

Step 2
While cream cooks, remove ribs from 4 medium bunches of Tuscan kale. Tear leaves into big pieces and wash. It’s okay if some water still clings to the leaves—this will help them wilt later. If you don’t have a bowl big enough to hold all of your greens, pile them on a baking sheet instead.

Step 3
When cream is ready, pluck out rosemary sprig and discard. Finely grate zest of ½ lemon into cream and stir in ¼ tsp. crushed red pepper flakes. Transfer to a blender and blend until smooth.

Step 4
Heat a large (as large as possible—12″ is the goal) ovenproof skillet over medium. Add about one-quarter of greens, cover skillet (use a baking sheet if you don’t have a lid), and cook until wilted, 3–4 minutes. Scoot wilted greens to one side of pan. Add another quarter of greens, cover pan, and cook to wilt, 3–4 minutes. Remove from heat and place skillet on a rimmed baking sheet.

Step 6
Pile remaining greens on top of wilted kale, press down to compact as needed. This will look CRAZY, but the greens shrink dramatically in the oven. Carefully pour cream mixture over. It’s okay if it drips a little—that’s why it’s on a baking sheet. Break cheese slices into large crumbles distributing evenly over top. Sprinkle panko mixture over.

Step 7
Bake gratin until cheese is browned and bubbling and panko is toasted, 50–55 minutes.

Step 8
Let cool 5 minutes before serving.

See recipe with video instructions here

kale pasta

Kale Pesto With Whole Wheat Pasta

This kale pesto inspired us to keep spreading the word that there is still no better or more delicious way to eat your greens. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

 

Ingredients

4 servings

  • 1 large bunch Tuscan kale, ribs and stems removed
  • Kosher salt
  • 12 oz. farro pasta or whole wheat pasta, or GF pasta
  • ⅓ cup raw pistachios
  • ¼ cup extra-virgin olive oil
  • 1 garlic clove
  • 1 oz. Parmesan, finely grated, plus more for serving
  • 2 Tbsp. unsalted butter
  • Freshly ground black pepper

Prep:

Step 1

Cook kale leaves in a large pot of boiling salted water until bright green and wilted, about 30 seconds. Transfer to a rimmed baking sheet with tongs; keep water boiling. Let kale cool slightly; wring out excess water with your hands.

Step 2

Cook pasta in pot of boiling water, stirring occasionally, until al dente.

Step 3

Blend nuts, oil, garlic, and ⅓ cup water in a blender or food processor until very smooth. Add kale and 1 oz. Parmesan. Purée, adding water 1 Tbsp. at a time as needed, until smooth. Transfer pesto to a large bowl.

Step 4

Using tongs, transfer pasta to bowl with pesto; add butter and ⅓ cup pasta cooking liquid. Toss, adding more pasta cooking liquid by the tablespoonful if needed, until sauce coats pasta. Divide among bowls; top with more Parmesan and a few grinds of pepper.

white & kale bean soup

We love a meal-in-a-bowl!

This is a confessional moment!

I love to cook. But, sometimes we’re just too busy. It’s so great to be able pick up a some delicious, organic, fresh veggies from our farmers market and throw them all in a large pot for a simple dinner.

This week we are making a wonderful, rich soup (really a stew).

First we sauté a chopped onion with some garlic (I really don’t mince the garlic, just chop it) and then we add in mushrooms. Once all that has cooked a bit we add the veggie stock and de-stemmed kale plus beans (I like cannelloni the best— I used canned).

I make this a lot and often oven roast radishes to toss in too. And, if I am in the mood for another protein I’ll add hot Italian sausage after the onion has cooked a bit. Lastly, add about two containers of veggie stock.

Truthfully, you can’t go wrong here. Sometimes I add a chopped tomato or a chopped carrot that’s been hanging around too long. Let the whole shebang simmer for 30 minutes or so and you’ve got dinner!

Here is a lovely recipe I use as a “go-by”.

Bon Appetit!