Quinoa-Lentil Garden Burgers

This recipe has what seems like a long list of ingredients.  Most home-made garden burgers are a combination of many things, but this one pays tribute to any leftover grilled vegetables from the weekend cookout.  If leftovers generally are not your thing, don't worry.  Transformed into a garden burger, yesterday's meal becomes a protein, fiber, and flavor-packed lunch, dinner or snack.  They freeze well, and can turn those late-summer/early-fall vegetables into weeks of delicious, quick meals.

Ingredients:

½ Cup dry green lentils, cooked with vegetable broth until soft. Discard extra cooking liquid

½ Cup dry quinoa, cooked with vegetable broth according to packet directions until light & fluffy

½ Cup fresh brown breadcrumbs (toast until dry, and then grind in a blender)

½ lb Zephyr squash or zucchini, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Eggplant, sliced, brushed with oil, seasoned with salt, and grilled

½ lb Golden beets or carrots, finely chopped in a food processor

1 Bunch beet greens or spinach, chopped

1 Medium-large yellow onion, finely chopped in a food processor

5-6 Cloves of garlic, minced

3-4 Fire roasted Italian sweet peppers, (red, yellow or orange) peeled, seeded, and chopped

1 Large tomato, diced

Juice from one lemon

1 tsp Alchemy Spice Kitchen Karma herb blend

1 tsp Kosher salt

¼ Cup olive oil

2 Eggs

Method:

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper.  Chop the grilled squash and eggplant. Combine all ingredients in a large bowl.  The mixture will be quite soft, but should not be too watery.  Add more breadcrumbs if necessary to absorb some of the excess liquid.  Form into balls (about 1/3 cup), place on the lined baking sheet, then press gently to flatten into a patty shape.  Bake for 20-30 minutes. Let rest 10 minutes before serving.  Cool completely before freezing. Recipe makes about 20 burgers.

Serve on a toasted bun with pesto or whole grain French mustard, lettuce, tomato, and your favorite cheese (optional).  Freeze extras in freezer bags.  Reheat in a toaster oven or microwave.

Easy Tomato Baked Chicken

Ingredients:

1 1/2 - 2 lbs chicken (portions from a whole hen or boneless thighs)

2-3 cloves of garlic, minced

1 yellow onion, sliced into wedges

2-3 medium heirloom tomatoes, diced or quartered

1/4 cup balsamic vinegar

Chopped fresh basil (optional)

Sea salt and pepper to taste

2-3 Tbs olive oil

Serve with cooked quinoa, pasta or brown rice

Method:

Place all ingredients in a baking dish and combine well. I like to use my hands to massage the tomato mixture into the chicken.  The acids from the tomatoes help to tenderize the meat, so if you want to cover and refrigerate the mixture for up to 24 hours, you can prepare this part ahead of time.  When you are ready to bake, place the chicken and tomato mixture in a preheated oven set at 375 degrees.  Bake uncovered for one hour, (or longer if you want the juices to reduce).  Serve with cooked quinoa, pasta or brown rice.

Savory Heirloom Tomato Pie with Olives and Pesto

It's tomato season again, and to celebrate we have another tomato pie recipe to share.  For anyone wishing to win a pie contest, wow your mother-in-law, or just eat a good tomato pie, this one won't disappoint. It has a Mediterranean flavor fit for a pizza, but the thick layers of flavorful heirloom tomatoes and caramelized onions in a buttery shortcrust are sinfully good with these Italian inspired ingredients. We tested the recipe with an aged goat milk cheese on top, but if you prefer a milder flavor, try it with Toasted Garlic Drizzling Oil  instead of cheese, or use freshly grated Parmesan, Sequatchie Cove Dancing Fern cheese, or make your own fresh chevre.  

Ingredients:

1 Recipe for Classic Pie Crust

3-4 Heirloom tomatoes (about 1 1/2 - 2 lbs)

2 Yellow onions, sliced

1/4 Cup oil-cured Italian black olives, pitted and chopped

About 2 1/2 oz aged cheese, like Parmesan, goat cheese, or freshly made chevre (optional)

1/4 Cup freshly made pesto

Olive oil or Toasted Garlic Drizzling Oil

Freshly ground black pepper

Coarse kosher salt

Method:

Prepare ahead (up to one week) and refrigerate: 1 recipe for Pesto.

Slice the tomatoes about 1/4 inch thick and place on absorbent paper towels.  Sprinkle a little salt on them to help them release some of the juice.  Cover with another layer of paper towel and press them gently to squeeze out some of the juice.  Let them sit between the layers of paper towel for about 1 hour.

Meanwhile, preheat oven to 375 degrees. Prepare the pie crust and press into a 10-inch tart pan or deep pie dish.  A thicker crust is good for this recipe because of the moisture content and weight of the tomatoes.  So fold any extra pastry dough into the tin and press it into the sides.  Bake "blind" for about 10-15 minutes, or until the pastry has cooked enough to be firm, but not browned.   Remove from the oven and let rest until cooled.

Slice the onion and cook in a heavy-bottomed skillet with a little oil and a pinch of salt.  Stir occasionally and remove from the heat when the onions are golden brown.

Start layering the pie by generously spreading pesto into the crust.  Next, press a layer of tomatoes into the bottom of the pie shell.  Season the first  layer of tomatoes with a little salt and pepper. Spread the onions over the first layer of tomatoes, then top with the rest of the tomatoes.  Press them gently to pack the ingredients more densely into the pie.  Drizzle a little olive oil or Toasted Garlic Drizzling Oil over the tomatoes, then season, and top with olives and cheese.

Bake at 400 degrees on the top shelf of the oven for 30-40 minutes.  The crust will be golden brown and the tomatoes will begin to look a little dehydrated on the edges. Most of the excess moisture should evaporate from the tomatoes, but don't worry if there is still a little moisture pooling between the slices when you pull it out of the oven.  Let the pie cool for at least 20 minutes before serving.  Serve warm, or cool to room temperature before serving.

Cauliflower and White Beet Masala

Ingredients:

1 Bunch of white beets, plus greens

1 Medium or 2 small heads of cauliflower

2 Yellow onions

1-2 Tbs good curry spice blend (like Alchemy Spice Neo Masala, or a korma blend for a mild curry)...or blend your own!

Olive or canola oil

Sea salt

6-8 cloves of fresh garlic, peeled and minced

1 Can (15 oz) cold pressed unsweetened coconut milk, or 1 cup plain yogurt

Juice from one lemon

One small bunch of leaf celery stalks and leaves, chopped

1 Small bunch of cilantro leaves and stems, chopped

Method:

You can make your own masala spice blend with whole spices.  Toasting whole spices in a dry skillet for a few minutes will make the flavors bloom.  Put the whole spices in a clean spice grinder (or coffee grinder: before milling spices, clean the grinder by running dry rice grains through, then brush clean with a dry cloth or basting brush).  If using a mixture of pre-ground and whole spices, only toast and grind the whole ones, then combine them with the pre-ground spice powders. Which spices you choose is a matter of taste preference, but I like fennel seed, black peppercorns, coriander seed, cumin seed, fenugreek, cinnamon, ginger, cardamom, cloves, and turmeric.  Use enough dried chili (whole or flakes) to your desired heat preference.  After you have ground the spices into a powder, you can save any unused portions in a glass spice jar or airtight container.   If you would prefer to use a pre-blended masala, there are some really tasty ones at your local Indian grocery, or you can try the sweet and spicy Alchemy Spice Neo Masala.  Most generic curry spice blends at your local grocery will not have enough flavor or freshness for this recipe.

To prepare the vegetables: Coarsely chop the cauliflower, beets, and one yellow onion. Place chopped vegetables in an ovenproof dish and drizzle some oil over them, then stir to coat the vegetables in the oil.  Season with 1-2 Tablespoons of the masala spices and sea salt to taste.  Bake in the oven at 375 degrees for about 1 hour.

While the vegetables are baking, chop and saute the beet greens with a little oil to serve with the rice and vegetable masala.  Season the greens with salt and pepper to taste.

When the vegetables are nearly done, place the chopped celery leaves and stalks, one diced onion, the minced garlic, and a little oil in a large saucepan.  Saute on medium heat until tender.  Add the roasted vegetables, coconut milk, and lemon juice to the pan, and stir to combine.  Let simmer for a few minutes, then pulse with an immersion blender until the mixture becomes a thick, but textured sauce.  Season with more spices and salt to taste.  Remove from heat and stir in some of the fresh cilantro and celery leaf.

Serve with brown basmati rice, sauteed beet greens, and spiced grilled chicken, tofu, or fish.  Garnish with chopped fresh cilantro, celery leaf, and Cucumber Raita.

A Taste of What's to Come

In a recent edition of Chatter Magazine, food writer Beth Kirby shared stories and recipes from a few local ladies who are shaping the character of local farming. Signal Mountain Farm's McLean Miller and Chyela Rowe were part of that story.  As we get ready for the first spring harvest, we wanted to share this recipe to get your mouth watering for what's to come in the 2013 CSA season.  CSA members and those who have signed up for our newsletter will be receiving emails with delicious recipes tailored specifically to each week's harvest. We will post those recipes here.  So come visit our website often, browse through the archives for other ideas, and feel free to share your ideas and kitchen successes on our facebook page.

Warm Roasted Spring Vegetable Salad

Ingredients:

1 bunch baby beets (or 2 medium sized beets), plus greens

2 small or one large kohlrabi, plus greens

1 large or 2 medium fennel bulbs

Canola or olive oil

Sea salt & freshly ground black pepper

Garnish & Dressing:

1 lb Link Forty One Sorghum Baconage (thawed)

2 garlic cloves, thinly sliced

1 heaping teaspoon Sequatchie Cove Farm sorghum syrup

3 Tbs white balsamic vinegar

Freshly ground black pepper

Drippings from cooked baconage

Sequatchie Cove Creamery blue cheese (optional)

Method:

Preheat oven to 375 degrees.

Trim leaves from the beets, kohlrabi, and some fennel leaf if desired. Place the leaves in a salad spinner, clean sink or large bowl.  Cover with cold water, give them a swish with your hand to loosen any soil, then let rest in the cold water for a few minutes to let the soil settle.

Meanwhile, wash and trim the kohlrabi, beets and fennel. Slice thinly with a sharp knife or mandolin slicer. Arrange the vegetables in an ovenproof casserole dish. You can arrange them neatly, alternating beets, kohlrabi, and fennel in a repeating pattern if you want an attractive presentation.  Otherwise, just toss them all together with some oil, and season to taste with salt and pepper.  Bake for about 45 minutes, or until the vegetables are tender and beginning to caramelize on the tips.

While the vegetables are baking, prepare the baconage and dressing.  Remove the sausage casing from the baconage with a knife or kitchen shears.  Slice or crumble the baconage into a heated cast-iron skillet or heavy-bottomed skillet. Cook until browned, then remove from the pan and set aside, (but leave the drippings or fat rendered from the cooked baconage in the skillet.) Add the garlic, sorghum syrup and vinegar to the skillet. Stir until combined and cook until it begins to bubble.  Remove from the heat and let rest.

When the vegetables are out of the oven, remove the beet and kohlrabi greens from the cold water and spin dry or pat with a clean, absorbent cloth.  Put a little oil and the greens in a large skillet and sauté until they darken in color and just begin to wilt.  Add the warm vinaigrette and sauté for one minute.  Season to taste with salt and pepper.  Place a portion of greens on each plate, topping with baconage and crumbled blue cheese.  Serve warm as a salad, or use as a topping for garlic-herbed pasta or rice.