Roasted Spaghetti Squash with Herbs and Parmesan

 Ingredients:

1 medium spaghetti squash

3 tablespoons extra virgin olive oil

1 tablespoon mixed fresh herbs (I used sage, rosemary, and oregano), finely chopped

1/4 cup grated parmesan

kosher salt

black pepper

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Method:

Preheat oven to 400 degrees.

Cut the stem end off the squash and slice it in half lengthwise. Scoop out the seeds with a spoon and brush with one tablespoon of olive oil and season with salt and pepper. Place squash cut side down on a baking sheet and roast for 45 minutes or until tender.

Remove from the oven and allow to cool for 10 minutes. Using a fork, scrape the squash to remove the flesh in long strands. Place the squash in a large bowl. Add olive oil, herbs, and parmesan and toss to combine. Adjust salt and pepper to taste. Serve immediately.

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Cherry Tomato, Basil, and Roasted Chicken Stew

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Processed with VSCOcam with c1 presetIngredients:

1 bone-in chicken breast

2 cloves garlic, minced

1/2 large onion, diced to 1/4 inch

4 cups chicken stock

1 cup water

2 cups cherry tomatoes, halved

1/2 cup brown rice

1/4 cup torn basil

1/2 cup heavy cream

olive oil

kosher salt

fresh ground pepper

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Method:

Serves 4.

Preheat oven to 425 degrees.

Place the chicken breast on a small baking sheet, drizzle with olive oil and season with salt and pepper. Roast for 25-35 minutes or until golden brown and juices run clear when pierced with a knife. Remove from the oven and allow to cool slightly. Once the chicken is cool enough to handle, remove the meat from the bone and shred into bite-sized pieces. Set aside.

Meanwhile, in a 4-quart dutch oven or saucepan over medium heat, sauté garlic and onions in 1 tablespoon of olive oil until aromatic and translucent. Add chicken stock, water, and rice. Turn the heat up to medium-high and bring the mixture to a simmer. Simmer until rice is almost tender. Stir in chicken, tomatoes, heavy cream and basil. Return to a simmer and cook 5 minutes to soften tomatoes. Season with salt and pepper to taste. Top with additional fresh basil and serve immediately.

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Kale Salad with Roasted Butternut Squash, Bacon, and Fried Eggs

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Ingredients:

Salad:

1 large bunch green kale, ribs removed and torn into bite-sized pieces

1 medium butternut squash, peeled and diced in 1/4-in dice

8 slices of high-quality thick-cut bacon

4 eggs

2 tablespoons butter

olive oil

kosher salt

fresh ground pepper

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 small shallot, finely minced

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

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Pre-heat oven to 425 degrees.

Place the butternut squash on a sheet tray, drizzle with olive oil, and season with salt and pepper. Toss to combine. Roast until soft and starting to crisp around the edges, about 20-25 minutes, stirring halfway through. Remove from the oven and set aside.

Reduce the heat to 350 and place bacon on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp. Remove from the oven, and drain the bacon on paper towels. Break the bacon into 1-inch pieces. Reserve 1 tablespoon of the bacon drippings for the dressing.

Melt the butter in a large skillet over medium-low heat. Crack the eggs into the skillet. Once the whites start to set, sprinkle a few drops of water around the edges of the pan and cover with a tight fitting lid. Cook for 1-2 minutes or until the white is completely set and the yolk reaches your desired level of doneness.

Divide the kale evenly between 4 large bowls. Arrange the roasted butternut squash and bacon on top. Drizzle with maple bacon vinaigrette and top with one egg. Serve immediately.

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Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

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Roasted Tomato Soup

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Ingredients:

8 large tomatoes

1 head garlic

2 cups chicken stock

1 tablespoon fresh thyme, finely chopped

2 tablespoons balsamic vinegar

Olive oil

Salt and pepper

 

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Method:

Serves 6.

Pre-heat oven to 425 degrees.

Core the tomatoes and slice them in half crosswise. Place on a parchment or foil lined sheet pan. Drizzle with olive oil and season with salt and pepper. Cut the top off the head of garlic, wrap it tightly in aluminum foil and place on the baking sheet.

Roast tomatoes for 25-35 minutes or until soft and brown around the edges. Remove from the oven and allow to cool for 10 - 15 minutes.

Place the roasted tomatoes in a blender or food processor. Unwrap the garlic and add to the tomatoes. You can easily remove the roasted garlic from its skin by pressing gently on the skins.  Pulse the tomatoes and garlic until almost smooth. Transfer to a medium saucepan. Add the chicken broth, thyme, and balsamic vinegar and stir to combine. Bring to a simmer over medium heat. Simmer for 10 minutes. Season to taste with additional salt and pepper if needed. Serve immediately.

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Quick Dill Pickles

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Ingredients:

4-6 small to medium cucumbers, thinly sliced

1 cup distilled white vinegar

2 cups water

2 tablespoons kosher salt

2 tablespoons sugar

4 teaspoons mustard seed

4 teaspoons black peppercorns

1/4 cup roughly chopped dill

8 cloves garlic, crushed

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Method:

Divide the cucumbers between 8 pint jars. Top each jar with 1/2 teaspoon mustard seeds, 1/2 teaspoon black peppercorns, 1 crushed garlic clove, and 1 1/2 teaspoons chopped dill.

In a large bowl, combine the vinegar, water, salt, and sugar. Whisk briskly until the salt and sugar is dissolved. Pour enough brine over each jar to cover the cucumbers completely. Cover tightly and refrigerate for at least 48 hours before serving.

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Baked feta with Tomatoes and Olives

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Recipe adapted from Smitten Kitchen

Ingredients:

1 cup cherry tomatoes, halved 1/3 cup chopped, pitted Kalmata olives 1 clove garlic, minced 1/4 cup thinly sliced red onion 2 tablespoons finely-chopped fresh flat-leaf parsley, divided 2 teaspoons finely-chopped fresh oregano 1 teaspoon olive oil Freshly ground black pepper 1 8- to 10-ounce block feta

Crostini for serving.

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Method:

Pre-heat the oven to 400 degrees.

In a bowl, mix the tomatoes, olives, onion, garlic, 1 tablespoon of the parsley, oregano, olive oil and a few grinds of pepper.

Place the feta in an oven proof dish. Pour the tomato and olive mixture on top. Bake for 15-20 minutes or until the tomatoes and onions have started to brown a little bit. The cheese will not melt, it will just soften. Top crostini with cheese and tomato mixture and serve immediately.

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Burst Tomato and Herbed Ricotta Galette

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Ingredients:

Serves 4.

Pastry Dough:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

1 egg, well beaten, for egg wash

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Filling:

2 pints mixed cherry tomatoes

3 tablespoons mixed herbs, finely chopped (I used basil, thyme, and rosemary)

16 oz whole milk ricotta

olive oil

kosher salt and pepper to taste

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Method:

Pre-heat oven to 400 degrees.

For the pastry dough:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Cover tightly with plastic wrap and place in the refrigerator to rest for at least 30 minutes or up to 24 hours. After at least 30 minutes, remove from the refrigerator and place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough on a parchment lined baking sheet and set aside.

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For the filling:

Coat the bottom of a large skillet with olive oil. Add the tomatoes and cover with a lid. Heat over medium high heat, moving the pan gently every few minutes to toss the tomatoes around. After about 5 minutes the tomatoes will begin to make a "popping" sound. Carefully remove the lid after about 7 minutes. The majority of the tomato skins should be split. If they are not yet split, return the lid and allow them to continue to cook for a few more minutes. Remove from the heat and allow to cool slightly.

Meanwhile, stir together the ricotta, herbs, salt and pepper.

Spread the ricotta mixture over the pastry crust, leaving a 2 inch border around the edge. Spoon the tomatoes on top. Fold the border over the filling, pleating it to make it fit. The center will be open. Brush the crust with the egg wash.

Bake for 45-55 minutes or until golden brown. Allow to cool for 10 minutes before serving.

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Tomato Jam

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Recipe adapted from epicurious.com 

Ingredients:

Makes 5 pints.

5 pounds tomatoes

5 cups sugar

big pinch of kosher salt

Method:

Bring a large dutch oven of water to a boil. Using a paring knife, cut out the stem end of each tomato, then slice a shallow X in the bottom.

Plunge the tomatoes into the boiling water until their skins loosen, about 30 seconds. Remove them with a slotted spoon and let cool. When cool enough to handle, slip off their skins. Discard the water, but save the dutch oven for cooking the jam.

Halve the tomatoes at their equator and gently squeeze out the seeds and juice. Reserve the seeds and juice for another use. Cut the tomatoes into 1/2-inch pieces.

Return the tomatoes to the saucepan and stir in the sugar and salt. Cook over medium heat, stirring frequently to ensure that the mixture is cooking evenly, until most of the liquid has cooked off. If foam occasionally rises to the top, skim it off with a large spoon. Remove from the heat.

Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.

Jam will keep in the fridge for 6 months or can be canned and preserved indefinitely.

Serving Suggestions:

  • Spread crostini with goat cheese and top with jam
  • Serve alongside a collection of local cheeses and toasted nuts for a seasonal twist on a cheese plate
  • Serve with buttermilk biscuits and fresh butter

Zucchini Ribbon Salad with Lemon Basil Vinaigrette

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Ingredients:

Serves 4 as a side

3-4 medium zucchini

4 oz shaved parmesan

1/4 cup pine nuts, toasted

2 tablespoons lemon juice

1 tablespoon fresh basil, torn into small pieces

1/3 cup extra virgin olive oil

kosher salt

fresh ground pepper

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Method:

Using a vegetable peeler or a mandoline, slice the zucchini into thin ribbons and place in a medium bowl.

In a small bowl, whisk together the lemon juice, basil, and salt and pepper to taste. Slowly pour in the olive oil, whisking constantly until the mixture is fully emulsified.

Add the dressing to the zucchini and toss to combine. Top with the parmesan and pine nuts.

Serve cold or at room temperature.

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Fried Green Tomato BLT with Basil Mayo

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Ingredients

Makes 4 sandwiches

 

8 slices sourdough bread

1/2 pound high quality bacon (I used Main Street Meats belly bacon)

1 head butter lettuce

2 large green tomatoes, sliced in 1/4-inch rounds

1/2 cup all purpose flour

1/2 cup corn meal

3/4 cup buttermilk

kosher salt

fresh ground pepper

1/4 cup basil mayo, recipe to follow

Safflower oil for frying

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Basil Mayo:

2 egg yolks

4 teaspoons white wine vinegar

1 teaspoon dijon mustard

1 cup grape seed oil

3 tablespoons fresh basil, finely chopped

kosher salt and pepper to taste

 

Place the egg yolks, dijon mustard, and white wine vinegar in a small bowl and whisk to combine. Very slowly, pour in the grape seed oil, whisking constantly. The mayo will thicken significantly, but will not be as thick as store bought mayo. Add the basil and stir to combine. Season with kosher salt and pepper to taste.

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For the sandwiches:

Pre-heat oven to 350 degrees.

Place the bacon on a baking sheet and place in the oven. Cook 10-12 minutes or until bacon has reached your preferred crispness. Set aside.

In a large skillet over medium heat, heat enough safflower oil to cover the bottom of the pan with a depth of 1/4 inch. While the oil is heating, place the buttermilk in a small shallow dish and season with salt and pepper. In a small bowl, whisk together the flour and cornmeal and season with salt and pepper. Dip the tomato slices in the buttermilk then in the flour and cornmeal mixture, coating all sides evenly. Fry 2-3 minutes on each side, or until golden brown. Remove the tomato slices from the pan and place on paper towels. Season with a little more salt.

Toast the bread until it has started to get crisp but has not started to brown. Remove from the oven and assemble the sandwiches.

To assemble the sandwiches, spread each slice of bread with 1 1/2 tsp. of the basil mayo. Stack with several lettuce leaves, 2-3 tomato slices and 2-3 slices of bacon. Serve immediately.

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Zephyr Squash, Red Potato, and Blue Cheese Tart

This delicious tart is great any time of day! It makes a wonderful breakfast or, when served with a salad, a great light dinner. Processed with VSCOcam with c1 preset

Ingredients:

Tart Crust:

2 cups all purpose flour

6 oz. butter, cut into 1/2 inch cubes

2 tsp. kosher salt

ice water

Filling:

1 medium zephyr squash, sliced into 1/8-inch rounds

1 medium red potato, sliced into 1/8-inch rounds

1 egg yolk

1 cup heavy cream

2 oz. blue cheese

1 tbls. minced herbs of your choice, I used rosemary and thyme

kosher salt

fresh ground black pepper

Method

Serves 4

Preheat oven to 350 degrees.

For the tart crust:

Place the flour, salt, and butter in a medium bowl. Using your fingers, rub the butter into the flour, making small butter flakes. Once the butter is evenly distributed throughout the flour, slowly add ice water, mixing with your hands until a shaggy dough forms. Gather the dough into a ball. Place on a well floured surface and roll the dough into a 12 inch round approximately 1/8-inch thick. Place the dough in a 10 inch fluted tart pan and press into the sides. Trim the excess dough, cover with plastic wrap, and place in the refrigerator to rest for at least 30 minutes or up to 24 hours.

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For the filling:

In a medium saucepan, cover the potatoes with water by 2 inches. Simmer, uncovered, until tender, about 10 minutes. Drain and allow to cool.

In a small bowl, whisk together the cream and egg yolk and season with salt and pepper to taste.

Arrange the potato and squash rounds, overlapping slightly, in concentric circles around the tart pan. Crumble the blue cheese and sprinkle on top. Pour the egg and cream mixture over the top. Sprinkle with the herbs. Processed with VSCOcam with g3 preset

Bake tart on a baking sheet until bubbling and golden brown, about 45-50 minutes. Allow to cool before removing from tart pan. Can be served warm or room temp.

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Zephyr Squash and Herbed Goat Cheese Galette

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Galettes are one of my favorite things to make in the summer. They are a wonderful way to serve up the bounty of the season in both sweet and savory ways. This zephyr squash galette is super simple and makes a great light meal on its own or you can pair it with a salad for a fuller meal.

Processed with VSCOcam with c1 presetIngredients:

Makes 4 servings.

Dough:

(dough recipe adapted from Smitten Kitchen)

1 1/4 cups all-purpose flour 1/4 teaspoon table salt 8 tablespoons cold unsalted butter, cut into pieces and chill again 1/4 cup plain yogurt 2 teaspoons apple cider vinegar 1/4 cup ice water

1 egg for egg wash

Squash filling:

3-4 medium zephyr squash, cut in 1/4-inch thick rounds

1 large red onion, cut in a 1-inch dice

2 tablespoons olive oil

6 tablespoons minced herbs of your choice (I used basil, oregano, thyme, and rosemary)

6 oz goat cheese

kosher salt to taste

fresh ground black pepper to taste

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Method:

Make the dough:

Whisk the flour and salt together in a large bowl. Sprinkle bits of butter over dough and using a pastry blender or your fingertips, work it into the flour until the mixture resembles coarse meal, with the biggest pieces of butter the size of tiny peas. In a small bowl, stir together the yogurt, apple cider vinegar and water and add this to the butter-flour mixture. With your fingertips or a wooden spoon, mix in the liquid until large lumps form. Pat the lumps into a ball. Wrap with plastic and refrigerate for 1 hour, or up to 2 days.

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While the dough is chilling, make the filling:

Pre-heat oven to 400 degrees.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and squash and sauté until golden brown and slightly tender. You want the squash to still have a bit of crunch to it so that it doesn't get over cooked in the oven. Remove from the heat and allow to cool slightly.

Stir together the goat cheese and about 1/4 cup of the herbs. Season to taste with salt and pepper. Add the goat cheese mixture to the squash and onion mixture and stir to combine. Taste for seasoning and adjust salt and pepper if necessary.

Assemble the galette:

On a well-floured surface, roll the dough into a roughly 12-inch round. Transfer to a lightly oiled or parchment lined baking sheet. Spoon the squash and goat cheese mixture into the center of the dough leaving a two-inch border around the edge. Fold the border over the filling, pleating it to make it fit. The center will be open. Sprinkle the top of the filling with the remaining 2 tablespoons of herbs. Beat the egg in a small bowl. Brush the crust with egg wash.

Bake for 30 to 40 minutes, or until puffed and golden brown. Remove from the oven and let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.

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Kale Salad with Peaches, Roasted Onions, and Goat Cheese

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Ingredients

Salad:

1 bunch red Russian kale, washed, ribs removed, and torn into bite sized pieces

1 medium red onion, sliced in 1/4-inch slices

3-4 medium peaches, sliced

4 oz goat cheese

3 slices good quality bacon

Vinaigrette:

2 teaspoons whole grain mustard

2 tablespoons maple syrup

1 tablespoon reserved bacon fat

1/4 cup red wine vinegar

6 tablespoons extra virgin olive oil

kosher salt

fresh ground pepper

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Method

Serves 4 as a meal, 8 as a side

Salad:

Pre-heat oven to 375 degrees.

Place bacon and onion on a large baking sheet. Place in the oven and bake for 20 minutes or until the bacon is crisp and the onions are starting to brown around the edges. Remove from the oven, and set aside the bacon for another use. Reserve the bacon drippings for the dressing.

Place the kale in a large serving bowl. Arrange the peaches, goat cheese, and roasted onions on top. Drizzle with maple bacon vinaigrette and serve.

Viniagrette:

Place all ingredients in a mason jar, or any other jar with an air-tight, secure lid. Place the lid on the jar and shake vigorously until all the ingredients are emulsified. Dressing will keep in the fridge for up to 7 days. Makes about 3/4 cup.

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Kohlrabi Puree

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This flavorful puree is a great base for a variety of protein and vegetable combinations. I served it with wilted kale and pan seared flat-iron steak.

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Recipe adapted from Hugh Acheson's The Broad Fork.

Serves 6.

Ingredients:

3 tablespoons butter

1 cup diced onion

2 pound kohlrabi, peeled and diced

2 cups chicken stock

4 sprigs fresh thyme

Kosher salt

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Method:

In a medium sauté pan over low heat, melt 1.5 tablespoons of the butter. Add the onion and then the kohlrabi. Cook for 2 minutes, stirring to coat the vegetables in the butter. Add the chicken stock and the thyme. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 15 minutes or until the kohlrabi is tender. Remove from heat and let cool slightly.

Transfer the mixture to a blender, and the remaining 1.5 tablespoons of butter, and puree until smooth. Season to taste with kosher salt. Serve warm.

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Roasted Napa Cabbage with Bacon and Blue Cheese

This quick and easy dish is a super flavorful light meal or a great accompaniment to a simple roast chicken. Processed with VSCOcam with c1 preset

Ingredients:

1 large head napa cabbage

1/2 cup whole buttermilk (I used Cruze Farm buttermilk)

2 oz Sequatchie Cove Shakerag Blue Cheese

1 tablespoon white wine vinegar

1/4 pound high quality bacon (I used Main St. Meats Belly Bacon)

Olive Oil

Salt

Fresh ground pepper

 

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Method:

Serves 4 as a side, 2 as a meal.

Pre-heat oven to 350 degrees.

Place the bacon on a sheet pan and cook for 12-18 minutes or until crisp. Remove from pan and place on paper towels to drain. Crumble or chop bacon into 1/2 inch pieces. Set aside.

Raise oven temp to 450 degrees.

Cut cabbage in quarters and rinse well under cold water. Pat dry with paper towels or a clean dish towel. Place the cabbage on a sheet tray and drizzle with olive oil. Season to taste with salt and pepper. Place in the oven for 10-12 minutes or until the cabbage is soft and the outer leaves are slightly charred.

While the cabbage is roasting, make the blue cheese dressing. Place the buttermilk, blue cheese, vinegar, and a pinch of salt and pepper in a blender. Pulse a few times until the mixture is largely smooth and only a few pieces of blue cheese remain visible.

Remove the cabbage from the oven, drizzle with the blue cheese dressing and top with the crumbled bacon. Serve warm.

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Kale and Cumberland Tartine

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Ingredients:

4 cups red Russian kale, torn in medium-sized pieces

1 tablespoon olive oil

4 ounces Sequatchie Cove Cumberland cheese, shredded

2 teaspoons whole milk

4 teaspoons whole grain mustard

4 slices high quality sour dough bread

4 eggs

1 tablespoon unsalted butter

kosher salt

freshly ground black pepper

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Method:

Serves 4

Preheat oven to 425 degrees.

In a medium sauté pan, heat the olive oil over medium high heat. Add the kale and sauté just until wilted, 2-3 minutes. Remove from heat. Place the kale in a mesh strainer or colander and allow to drain while you prep the rest of the ingredients.

Place the bread on a sheet pan and toast 5-7 minutes or until it is starting to get crispy but not brown. Remove from oven and set aside.

While the bread is toasting, place the cheese, milk, and kale in a medium bowl. Season to taste with salt and pepper and mix to combine.

Coat each slice of toast with 1 tsp. mustard and top with 1/4 of the kale mixture. Return to the oven for 10 minutes or until the cheese is melted and slightly brown.

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Heat the butter in a medium skillet over medium-low heat. Crack the eggs into the pan, add a few drops of water and cover. Cook for 1-2 minutes depending on how set you want the yolk. Remove from pan immediately and place one egg on top of each tartine.

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Linguine with Spicy Broccoli Rabe

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Need a quick and easy dinner for these busy early summer days? This pasta dish is hardy, super flavorful, and ready from start to finish in less than 20 minutes.

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Ingredients:

1/2 pound linguine (dry or fresh), cooked al dente

6 cups broccoli rabe, stems and leaves roughly chopped, flowers reserved

3 large garlic cloves, minced

1/2 teaspoon red pepper flakes

zest of 1 lemon

1/3 cup + 1 tablespoon extra virgin olive oil

kosher salt, to taste

1/3 cup freshly grated parmesan

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Method:

In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add the minced garlic and sweat until fragrant but not brown at all. Increase the heat to medium-high and add the broccoli rabe, lemon zest, and red pepper flakes.  Sauté until the leaves are wilted and the stems are tender, about 10 minutes.

Add the cooked pasta and remaining 1/3 cup of olive oil. Toss to coat and adjust salt as needed.

To serve, top with grated parmesan and reserved broccoli rabe flowers.

Serves 4.

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New Recipes...Fresh Ideas!

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Charity EverettWe would like to welcome Signal Mountain Farm's newest recipe blogger Charity Everett, founder and pastry chef at Revel Pastry Company, where she makes handcrafted, seasonally-inspired pastries and desserts. Charity says She started cooking as soon as she could stand on a chair and reach the kitchen counter. Her earliest memories center around learning from her mother and grandmother the joys of creating in the kitchen. Since then, that love of cooking has grown into a passion for baking and cooking with the seasons. At Revel, Charity creates both sweet and savory pastries inspired by the best local produce each season has to offer. At home, she draws on that same inspiration to create simple, healthy, and comforting meals. In her spare time,  she is an avid thrower of dinner parties, cookbook collector, and concert goer.

Try her first Signal Mountain Farm Recipe: Simple Sautéed Collard Greens

And Click here for more information about Revel Pastry Company Or here to follow on Instagram.

 

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Chyela Rowe, healthy community advocate, recipe blogger, and work share member has been creating delicious ideas and recipes for our CSA members since 2012. But this year she says, "My children asked if they can eat their dinner without having to wait for me to take a photo." A response that, she says with a laugh, is inevitable in the homes of food bloggers. "I'm really excited to have some fresh inspiration from Charity. I agree with her about the power of learning from mothers and grandmothers, and I think her recipes will be a great addition to the Signal Mountain Farm CSA program." Chyela will still be assisting with marketing, communication, and administrative tasks for Signal Mountain Farm. And her recipes will continue to be found in Local Fare magazines, the archives of our recipe blog, and occasionally she shares her thoughts on food, family and community at hungrychyela.blogspot.com

Simple Sautéd Collard Greens

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Often, when we think of collards in the South, the first image that comes to mind is of a large pot of greens cooked for hours with ham hocks and / or bacon. While these can be delicious, the long cooking time diminishes some of the natural nutritional value found in collards (not to mention being tough to accomplish on a busy weeknight!).  This recipe offers an alternative that increases both speed and nutritional value while maintaining the depth of flavor we all want in our collard greens. Processed with VSCOcam with m3 preset

Recipe adapted from Hugh Acheson's The Broad Fork

Ingredients:

1 lb. collard greens, ribs removed

2 garlic cloves, thinly shaved

1 tablespoon unsalted butter

1 medium yellow union, cut in small dice

Kosher salt, to taste

Fresh cracked black pepper, to taste

1 tablespoon molasses

2 tablespoons apple cider vinegar

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Method:

Stack the collard greens on top of each other, roll them up, and slice the roll into 1/2 inch wide strips. Submerge the greens in a bowl of cold water then transfer to a colander to drain. Once the collard greens have drained for a few minutes, lay them out on paper towels and dry completely.

In a large sauté pan, slowly sweat the garlic in the butter over low to medium-low heat. When the garlic is very aromatic, add the onions. Season to taste with salt and pepper, and sweat for 15 minutes or until translucent and soft but not brown.

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Raise the heat to medium, add the collard greens and cook, stirring occasionally, for 7-10 minutes, or until the start to soften. Stir in the molasses and cider vinegar and continue cooking for 10 more minutes, or until the collards are tender but still have some chew. Adjust seasoning with more kosher salt or pepper, as needed, and serve.

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Roasted Kohlrabi Vinaigrette

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Ingredients: 1 lb Kohlrabi bulbs

1 Tbs malt vinegar

1 clove garlic

About 10 fresh basil leaves

¼ cup olive oil, plus extra for roasting Kohlrabi

1 cup water

Salt and pepper to taste

Method:

Remove the kohlrabi leaves and reserve for the salad or for cooking later. Remove the peel and cut kohlrabi into 1-inch chunks. Place in a baking dish and drizzle with a little olive oil then season with salt and Pepper.  Bake at 375 degrees for about 1 hour, or until the tips begin to caramelize.

Remove from the oven and place the cooked kohlrabi in a blender with the water, garlic, and vinegar. Puree until smooth. Add the basil leaves and olive oil. Blend on low until combined, then season with salt and pepper to taste. Serve with fresh salad greens, radishes, pickled beets and toasted pecans.

 

kohlrabi vinaigrette 2