Heavens Harvest Farm

RECIPES

June 23, 2008

Volume 1

 

Zucchini Cakes

INGREDIENTS

·     2 cups shredded zucchini

·     1 cup Italian seasoned bread crumbs

·     1 egg

·     1 tablespoon mayonnaise

·     1 teaspoon prepared mustard

·     1 tablespoon Old Bay Seasoning TM

DIRECTIONS

1.    Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.

2.    In a large bowl combine zucchini, bread crumbs, egg, mayonnaise, mustard and Old Bay Seasoning. Mix well and form into patties. Place on prepared baking sheet.

3.    Bake for 20 minutes and turn patties. Bake for another 20 minutes, or until golden brown.

Strawberry Balsamic Vinaigrette

12 ounces fresh strawberries
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons olive oil

Granulated sugar, if needed

  1. Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, garlic, salt, pepper and pepper flakes; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper, and balance flavors with a small amount of sugar, if needed. Makes about 2 1/4 cups

 

Cilantro Tomato and Feta Salad

INGREDIENTS

·     8 roma (plum) tomatoes, diced

·     3 jalapeno peppers, seeded and diced

·     3 bunches green onion, sliced

·     4 ounces crumbled garlic and herb feta cheese

·     4 avocados - peeled, pitted and diced

·     2 tablespoons fresh lemon juice

·     3 bunches cilantro, chopped

·     salt and ground black pepper to taste

DIRECTIONS

1.  Combine the tomatoes, jalapeno peppers, green onion, and feta cheese in a large bowl; toss together. Add the diced avocado; drizzle the lemon juice over the avocado to keep it from turning brown. Stir in the cilantro. Season with salt and pepper. Mix well and serve.

Cauliflower and Kale with Mustard Currant Dressing

INGREDIENTS

·     1 tablespoon Dijon mustard

·     2 teaspoons lemon zest

·     1/2 lemon, juiced

·     2 tablespoons extra virgin olive oil

·     3 tablespoons dried currants

·     1 quart water

·     1 head cauliflower, chopped into bite size pieces

·     1 bunch dino kale, chopped

·     salt and freshly ground black pepper to taste

DIRECTIONS

1.    In a medium bowl, whisk together mustard, lemon zest and lemon juice. Slowly drizzle in olive oil, whisking constantly. Mix in currants. Set aside.

2.    Boil water in a medium saucepan fitted with a steamer rack. Steam cauliflower 4 minutes, until just tender. Drain cauliflower and transfer to bowl with the dressing. Remove steamer rack from saucepan. Place kale in the boiling water and cook 2 to 3 minutes, until just tender. Drain kale and transfer to bowl.

3.    Toss cauliflower and kale with the dressing to coat. Season with salt and pepper.