Food Blog Archives

Bruschetta

Bruschetta

Bruschetta

Enjoy late summer’s tomato bounty with this easy appetizer.

Ingredients:

3-4 large red tomatoes

2-3 cloves garlic, minced

1/4 cup kalamata olives, quartered

1 tsp. capers

large handful of basil, chopped

olive oil

apple cider vinegar

salt and pepper

baguette

feta (optional)

Tomato topping:

Submerge tomatoes in a large pot of boiling water for 2-3 minutes. Remove from water and let cool. Slice into the tomato skin and peel the tomatoes. Quarter the tomatoes, remove seeds, then finely chop and place in a bowl. Add olives, garlic, capers, 2 tbs or so of olive oil, and a 1 tbs vinegar. Stir together and add basil.

For toasts:

Heat broiler. Slice baguette (probably 1/2) and place on a baking sheet. Brush olive oil onto each toast. Brown in the oven.

Place tomatoes on toast right before serving. Enjoy!

Members, do you have any recipe ideas you would like to share? If so, email your recipe and a photo to megan@fairridgefarms.com.

Green, Yellow, and Purple Beans

Romano, Yellow Wax, and Purple Beans

Romano, Yellow Wax, and Purple Beans

What to do with all those beans?

This week’s full shares contain three varieties of green beans: the thick, flat Romano bean, yellow wax beans, and purple beans. All three types can be prepared as you would any other green bean recipe. The Romano bean holds up well to long, slow cooking, making it a good choice for stews, soups, and braising. Alas, the purple beans lose their color when cooked, so it might be best to eat these raw if you want them to keep their color.

Search our food blog for a number of green bean recipes, including the following:

Parmesan Green Beans and Kale

Green Bean Curry

Green Beans with Olives

Southern-Style Green Beans

The following recipe is from CSA member, Chrissy Bender, and you can check out this recipe on her blog here.

This post originally appeared on Cincinnati Moms Blog, part of City Moms Blog Network.garlicgreenbeans

Roasted Garlic Green Beans with Pine Nuts

Fresh green beans can be so delicious. They can also be very bland with the wrong recipe. This is a great recipe- simple enough, yet great texture and a wonderful flavor. If you don’t have white balsamic vinegar, you can substitute regular balsamic.

Ingredients:
cooking spray (organic canola is my favorite)
1 lb. green beans, trimmed and cut into 1 – 1.5” pieces
1 sweet onion, sliced into half-moons
2 T minced garlic
salt and pepper to taste
3 T pine nuts
1.5 T white balsamic vinegar

Preheat oven to 400 degrees.
Spray cooking spray on a rimmed baking sheet. Spread beans and onion on sheet. Spread minced garlic over the top. Spray with cooking spray and sprinkle with salt and pepper to taste.

Bake for 25 minutes.

Sprinkle pine nuts over the beans, then change over to the broil setting. Move sheet up to the top rack. Broil for 2-3 minutes- keep your eye on it so the pine nuts don’t burn!
Scoop beans to a serving bowl and toss with the vinegar.
Serve.

Thanks for sharing!! Members, if you would like to share a recipe on our food blog, please email your recipe and a photo to megan@fairridgefarms.com.

Corn and Black Bean Salad

corn salad

Corn and Black Bean Salad

The staples of this recipe are grilled corn, black beans, cilantro, and lime. Beyond those ingredients, you can add any vegetables–grilled or raw–of your choice. The salad keeps well for a couple of days in the refrigerator. It is great on its own, but is also great as a salsa or in a pita or tortilla.

Corn and Black Bean Salad

Combine the following in a large bowl:

2-3 ears of corn, shucked and grilled

1 can of black beans, rinsed

1/4 cup chopped onion

1/3 cup chopped cilantro

1/4 cup chopped basil

Other vegetables of your choice: I chose to include chopped grilled green pepper, chopped cucumber, and shredded red cabbage. Carrots are also good.

dressing:

5 tbs olive oil

rind of one lime

juice of one lime

2 tbs lemon juice

1/4 teaspoon cumin.

Toss dressing with salad.

Enjoy!

Members, we love recipes! To share your recipe on the foodblog, please email your recipe and a photo to megan@gmail.com.

Salad Days: Quinoa Rainbow Vegetable Salad

Quinoa Rainbow Vegetable Salad

Quinoa Rainbow Vegetable Salad

Given how hot and muggy the last few days have been, it is little wonder that not many of us want to spend our evenings over a hot stove. Instead, we can turn to meals that don’t require much in the way of cooking. Over the last few weeks, this blog has shared many salad recipes, and here is one more because a. it tastes good and b. it is hot outside! and c. this salad is nutritious and delicious. You can use the vegetables shared below or any, really, that you like. The beauty of this recipe is that there are endless variations. Instead of quinoa you can use another grain of your choice. You can also add beans or another protein.

Quinoa Rainbow Vegetable Salad

Prepare one cup of quinoa. Place a cup of rinsed quinoa in a saucepan with two cups of water; simmer until soft, about 15 minutes. Let cool.

chop a handful of green beans and two carrots; boil for 2-3 minutes and then quickly drain and run cool water over them.

combine the following in a large bowl:

1/2 to a cup of shredded red cabbage

kernels from one ear of corn

green onions–chopped

1 bell pepper, chopped.

1/2 cup kalamata olives

1/4 cup capers

herbs and leaves to your taste: chopped celery leaves, basil, etc

Then, add the cooked veggies and quinoa to the bowl.

Toss in about a 1/2 cup olive oil’ 1/4 cup vinegar of your choice, some fresh lemon juice, salt and pepper. Mix together and let marinate for a while.

Serve with feta (optional) and chopped tomato on top.

Enjoy!

Kale Beet Salad

Kale Beet Salad

Kale Beet Salad

This delicious recipe is courtesy of our CSA member, Anna.

 Kale Beet Salad

(made one huge serving good for a complete lunch for 1 person)

all the kale from last week-clean from stems, boil for 5 min,chop
all the beets from last week-boil, peel, chop
one hard boiled egg, chopped
pepita, sunflower, and/or chia seeds
olive oil
salt
splash of honey
zest of 1 small lemon
best if refrigerated overnight
Members, we love recipes! Send your recipe and photo to megan@fairridgefarms.com.

Parmesan Green Beans and Kale

This recipe is from our CSA member, Kathy, who says this is going to be one of her favorite green bean recipes. She also mentions that you could try to make the dish without kale if you don’t have it.

Parmesan Green Beans and Kale
3 Tbs. Olive Oil
1 medium onion (I used red)
¼ lb. cremini Mushrooms (I used a combination of portabellas and buttons)
1.5 lbs green beans trimmed and cut into ½ inch pieces
2 tsp salt
½ tsp freshly ground pepper
1 (1/2 lb) bunch kale, rinsed
2 tbs freshly squeezed lemon juice
3 tbs finely grated Parmesan cheese
¼ cup white wine

Warm oil in a large heavy pan over medium high heat. Add the onion and cook
stirring until translucent, about 4 minutes. Add the mushrooms, green beans,
salt and pepper, and cook for about 2 minutes. Add the wine and continue cooking
until the kale has wilted, 4-5 minutes. Add the Parmesan cheese and lemon juice. Toss to coat.

Yum!!!

Members, we love recipes! If you would like to share a recipe on our food blog, email the recipe and a photo to megan@fairridgefarms.com.

Mediterranean Rice Salad & Grilled Eggplant

Grilled Eggplant & Rice Salad

Grilled Eggplant & Rice Salad

This week’s full share features the first eggplant of the year, as well as an abundance of summer veggies: sweet banana peppers, tomatoes, cucumbers, carrots, and more, many of which make their appearance in this easy salad. Serve both for dinner on their own or alongside grilled fish.

Grilled Eggplant

Slice eggplant and salt on both sides; let sit for ten minutes. Brush both sides with olive oil. Grill on med-high heat.

Mediterranean Rice Salad

This salad is similar to tabbouleh and also is similar to an Israeli salad composed of cucumbers, onions, tomatoes, and parsley. In this version, I substituted celery leaves for parsley.  This serves about four, and all measurements are approximate.

Finely chop the following and stir into a large bowl:

1 cucumber, partially peeled

3-4 small tomatoes

1 sweet banana pepper

Greens from two onions

handful of celery leaves

1-2 carrots

a handful of chopped cilantro

a handful of chopped mint (or other herbs)/optional.

Then, add in

1/2 to a cup of cooked rice

a handful of chopped kalamata or black olives

1/4-1/2 cup feta cheese

Whisk together 1/4 c. olive oil; 1/8 cup red wine and/or apple cider vinegar, and salt and pepper to taste. Toss with the salad. Enjoy!

Members, we love recipes! Email your recipe and photo to megan@fairridgefarms.com.

 

 

Summer Squash Pizza Crust & Salad

This week we have recipes and ideas from two of our CSA members, Allie and Diane. Thank you, ladies!

Allie says:

We just made a pizza with the crust made of summer squash and zucchini- it was delicious.

summer squash pizza crust with toppings added, before final baking.

summer squash pizza crust with toppings added, before final baking.

Ingredients:
3 cups of shredded then blended zucchini and squash, squeeze as much water out as possible (I used a food processor to first shred then blend the zucchini  and squash)
3/4 cups flour
3/4 cup of cornmeal
Garlic Powder (I go on the heavy side because I like garlic)
1-2 tbsp salt
2 egg whites

1/2 cup mozzarella cheese
1/2 Parmesan cheese


Mix all the ingredients together. (Including the cheese. I ended up having to add a little more cornmeal)
Grease and cornmeal a jelly roll pan.
Press the “dough” onto the pan – err on the thin side.
Bake at 350 degrees for 25 minutes, flip the crust half way through.
Then coat the crust with olive oil, and broil until golden brown, about 3 minutes.

Pull from oven, top with your favorite toppings – we did thick slices of mozzarella, homemade sauce, banana peppers and basil from our garden, pepperoni, tomatoes, onions.

Return the pizza to oven set at 425, cook for another 15 minutes.

Allow pizza to cool before serving.

We didn’t get a final picture of our meal because we were too excited to eat it, but it was delicious. The crust was a little soft in the middle but very crispy on the edges.
CSA member Diane sent us the following idea for lettuce (this week’s head of lettuce will be the last until the fall). Enjoy!

Lettuce with bacon dressing

Lettuce with bacon dressing

This is from Diane:

I’ve been hearing coworkers say, “What do I do with all this lettuce?”
This is an old family favorite. We always called it wilted lettuce. While descriptive, perhaps not the best name!

A head (or two) of leaf lettuce. Brown several slices of bacon (I cut it into pieces first). Remove the bacon and drain on paper towel. Stir sugar into the dripping in the pan and then add cider vinegar. Amounts will vary. I’d start with a few tablespoons of each.

Salt and pepper the lettuce. Pour the hot dressing over it. Mix to coat and sprinkle the bacon bits over the top.

Members, do you have ideas to share? If so email your recipes and photos to megan@fairridgefarms.com.

Pizza!

Pizza!Why not make homemade pizza with this week’s veggies? Top a pizza with marinara sauce, cheeses of your choice (we used mozzarella, Parmesan, and cheddar) and veggies, such as thinly-sliced yellow squash, tomatoes, spinach, and green onions.

 

Members, we love recipe ideas! To share your ideas, send your recipe and photo to megan@fairridgefarms.com.

Spinach Broccoli Pastries

These delicious pastries are a bit of a hybrid: one part quiche, one part spanakopita, and one part savory muffin. What they are, though, is delicious and easy to make, though the phyllo dough can be a little temperamental. Baking these in muffin tins is more forgiving than making traditional spanakopita, though, as you can pretty much do anything with the phyllo dough and these will still turn out well. These pastries are great for any meal of the day and keep well.

Also, if you don’t have phyllo dough, the filling would make an excellent pie filling or quiche, or try baking it on its own as a frittata.

Spinach Broccoli Pastries

Spinach Broccoli Pastry

Spinach Broccoli Pastry

butter

olive oil

1/2 an onion, chopped

1 head broccoli, chopped, including stems

2 bunches spinach, chopped

fresh oregano to taste

4 eggs

1/4-1/2 cup feta cheese

1/2 package of phyllo dough, thawed if frozen.

Preheat oven to 350 degrees; grease two muffin tins (makes 12 total).

Saute onion and broccoli in butter and olive oil over medium heat, season to taste with salt and pepper while cooking. Once broccoli and onion are soft, add chopped spinach and saute until wilted. Add oregano and cook briefly.

In the meantime, whisk together the eggs and feta. Add sauteed vegetables.

Unroll phyllo dough and lay out, covering with a slightly damp towel. Put about 1/4 of a cup of olive oil in a small dish. Brush a layer of the dough with olive oil, then tear in half, fold it, and place in the muffin tin. Repeat 1-2 more times until the muffin tin is lined with phyllo dough. Spoon filling into tin. You can turn the edges of the dough over so that it covers, or partially covers the filling.

Repeat until finished. This is an ad-hoc process! Experiment. There really is no right way to do this, other than you want the muffin tin to be completely lined with phyllo dough, and you want olive oil between every 2-3 layers of phyllo dough.

Bake for 25-30 minutes, or until the eggs are set and the phyllo is crispy and golden.

Questions? Comments? Recipes to share? Email megan@fairridgefarms.com.

 

 

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