Heavens Harvest Farm Recipes
August 16, 2010
	Simple Swiss Chard Ingredients · 2 tablespoons extra-virgin olive oil · 4 cloves garlic, minced · 1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons · 1/4 cup balsamic vinegar · salt and pepper to taste Directions 1. Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve. Swiss Chard with Garbanzo Beans and Fresh Tomatoes Ingredients · 2 tablespoons olive oil · 1 shallot, chopped · 2 green onions, chopped · 1/2 cup garbanzo beans, drained · salt and pepper to taste · 1 bunch red Swiss chard, rinsed and chopped · 1 tomato, sliced · 1/2 lemon, juiced Directions 1. Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste. Swiss Chard and Mozzarella Quiche in Zucchini Crust Ingredients · 2 tablespoons olive oil · 2 cloves garlic, finely chopped · 1 sprig fresh rosemary, leaves finely chopped · 5 leaves Swiss chard including stems, roughly chopped · 1/2 teaspoon tarragon · 5 fresh basil leaves, roughly chopped · salt and black pepper to taste · 6 1-inch fresh mozzarella balls, quartered · · 1 large zucchini · · 2 eggs · 1 cup milk · · 3 tablespoons butter · 1 1/2 cups dry bread crumbs Directions 1. Preheat oven to 400 degrees F (200 degrees C). 2. Heat olive oil in a skillet; cook and stir the garlic in the hot oil until slightly browned, 2 to 3 minutes. Sprinkle in the rosemary and let cook until fragrant, 1 to 2 more minutes. Cook and stir the chard until the leaves are wilted; cover the skillet and let the chard steam until the stems are tender, about 5 minutes. Transfer the chard mixture to a bowl, stir in the tarragon and basil, season to taste with salt and pepper, and let cool. Stir in the mozzarella. 3. Trim the stem and blossom ends from the zucchini and halve lengthwise. Scoop out the flesh with a spoon, leaving a 3/4-inch thick shell. Discard the flesh. Beat 2 eggs with the milk in a bowl. Lightly fill the shells with the chard mixture. Pour the egg mixture over the chard. 4. Bake in the preheated oven until the quiche filling is set and the zucchini shells are tender, about 40 minutes. 5. To prepare crumb topping, melt butter in a skillet over medium heat; cook and stir the bread crumbs in the butter until well combined and starting to give off a toasty fragrance, about 2 minutes. Remove the stuffed zucchini from the oven and gently pat the bread crumbs over the top in a layer; return to oven and bake until the crumbs are browned, 10 to 15 more minutes. Dandelion Salad Ingredients · 1/2 pound torn dandelion greens · 1/2 red onion, chopped · 2 tomatoes, chopped · 1/2 teaspoon dried basil · salt and pepper to taste Directions 1. In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper. Whole Wheat Fettucine with Dandelion Greens, Goat Cheese, and Roasted Garlic Ingredients Serves 4 1 large head garlic Salt and freshly ground black pepper 2 cups homemade chicken stock, or low-sodium canned chicken broth, skimmed of fat 1 1/2 pounds dandelion greens or arugula, tough stems discarded, cut into 2-inch pieces 3 ounces soft, fresh goat cheese, preferably low-fat 8 ounces whole-wheat fettuccine 3 tablespoons chopped fresh flat-leaf parsley Directions 1. Heat oven to 350 degrees. Remove several outer layers of skin from garlic head, leaving a thin layer of skin attached. With a serrated knife, cut off top 1/2 inch of garlic head. Season with salt and pepper, wrap in foil, and put in a small baking dish. Bake until completely soft, about 1 1/2 hours. When garlic is cool enough to handle, squeeze pulp out onto a cutting board; smash to a puree with the side of a knife. 2. Bring stock and garlic to a boil in a large saute pan over high heat. Reduce heat to medium, and simmer for 5 minutes. Add dandelion greens; add salt and pepper to taste. Cook, tossing, until greens are slightly wilted, about 3 minutes. Add goat cheese, and cook, stirring, until cheese is melted and liquid is creamy, about 3 minutes. 3. While dandelion greens are cooking, cook fettuccine in a large pot of rapidly boiling salted water until al dente, according to package directions. Drain in a colander. 4. Add pasta and parsley to saute pan. Toss over low heat until heated through; season with salt and pepper, if necessary. Serve immediately. Mashed Potatoes With Bitter Greens and Sweet Onions Ingredients Serves 4 8 medium red potatoes (about 1 1/4 pounds) 1 tablespoon salt 1 teaspoon olive oil 2 tablespoons unsalted butter 1 large Vidalia or other sweet onion, sliced 1/4 inch thick 1 tablespoon dark-brown sugar 1/4 teaspoon freshly ground pepper 1/2 cup hot milk, or more as needed 1 bunch dandelion greens, arugula, or other bitter greens, washed Directions 1. Place whole potatoes and 2 teaspoons salt in a large pot and add water to cover. Bring to a boil. Reduce heat to medium high; cook until tender, 30 to 35 minutes. Drain, return to pot, and keep warm. 2. While potatoes are cooking, heat olive oil and 1 teaspoon butter in a medium skillet over medium heat. Add onions and sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper; saute, stirring occasionally, until caramelized, about 20 minutes. Set aside. 3. Meanwhile, remove stems from greens. Roughly chop a quarter of the greens; set aside. Place remaining greens in a serving bowl. 4. While potatoes are still hot, roughly mash using a large fork or a whisk. Add hot milk, remaining butter, 1/2 teaspoon salt, and 1/8 teaspoon pepper; mash to combine. Stir in half the onions and the chopped greens. Place potatoes over greens in bowl; top with remaining onions. Serve hot. Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad Recipe Ingredients Serves 6 to 8 Coarse salt and freshly ground black pepper 6 to 8 ears sweet corn, husks removed 3 tablespoons olive oil 1 pound baby heirloom tomatoes, halved 1/2 bunch cilantro, chopped 1 jalapeno, seeded and finely chopped 4 cups arugula Juice of 2 limes 3 tablespoons red-wine vinegar 1/4 cup extra-virgin olive oil, plus more for drizzling 2 avocados, pitted, peeled, and sliced Directions 1. Bring a large pot of salted water to a boil over high heat. Prepare an ice-water bath; set aside. Add corn to boiling water and cook, 3 to 5 minutes. Drain and immediately transfer to ice-water bath. Drain and pat dry. 2. Preheat a grill pan over medium-high heat. Brush corn with olive oil and season with salt and pepper; cook, turning, until lightly charred on all sides, 2 to 3 minutes per side. 3. Let corn cool slightly; cut kernels from cobs. Transfer corn to a large bowl, along with tomatoes, cilantro, jalapeno, arugula, lime juice, red-wine vinegar, and olive oil; season with salt and pepper. Toss to combine. 4. Transfer corn mixture to a serving platter and arrange avocado slices around salad; season with salt and pepper and drizzle with olive oil before serving. Chopped Fresh Tomato Salsa Ingredients Makes 1 1/2 cups · 1/2 medium white onion, chopped · 1 to 2 serrano peppers or 1 small jalapeno pepper, stemmed, seeded (optional), and finely chopped · 2 small medium-red ripe round tomatoes or 4 to 5 plum tomatoes, chopped · 2 to 3 tablespoons chopped fresh cilantro leaves · 2 tablespoons freshly squeezed lime juice · Coarse salt Directions 1. Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to a large bowl. Add peppers, tomatoes, cilantro, and lime juice. Stir until well combined; season with salt. Cover and refrigerate until ready to serve. Cucumber and Blue Cheese Salad Ingredients · 1 cucumber, cubed · 1 tomato, cubed · 3 stalks celery, cubed · 1 (3.25 ounce) can sliced black olives, drained · 1/4 cup crumbled blue cheese · 1/2 cup red wine vinegar Directions 1. Place the cucumber, tomato, celery, black olives, and blue cheese in a mixing bowl. Pour in the red wine, mix, and you're done! Zippy Cucumber Salad Ingredients · 2 large seedless cucumbers, sliced thin · 1 large sweet onion, halved and sliced thin · 2 teaspoons salt · 1 large jalapeno pepper, seeded and minced · 1/4 cup minced carrot · 1/3 cup rice vinegar · 1 teaspoon ground ginger · 5 teaspoons white sugar · 1/4 teaspoon coarse black pepper Directions 1. Use a vegetable peeler to peel stripes in the cucumbers leaving half the skin. Halve the cucumbers lengthwise. Use spoon to remove the seeds from the cucumber halves. Slice the halves thinly. 2. Place the cucumber, onion, and 2 teaspoons salt in a bowl with enough water to cover; allow to marinate in refrigerator at least 30 minutes. Drain thoroughly in a colander and transfer to a large bowl; add the jalapeno pepper and carrot to the mixture. 3. Stir the rice vinegar, ginger, sugar, and pepper together in a small bowl until the sugar is completely dissolved; pour over the cucumber mixture and stir to evenly coat. Cover with plastic wrap and chill in refrigerator at least 30 minutes. Couscous and Cucumber Salad Ingredients · 10 ounces uncooked couscous · 2 tablespoons olive oil · 1/2 cup lemon juice · 3/4 teaspoon salt · 1/4 teaspoon ground black pepper · 1 cucumber, seeded and chopped · 1/2 cup finely chopped green onions · 1/2 cup fresh parsley, chopped · 1/4 cup fresh basil, chopped · 6 leaves lettuce · 6 slices lemon Directions 1. In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature. 2. Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour. 3. Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges. Tomato Peach Chutney Ingredients · 2 1/2 cups chopped seeded peeled fresh tomatoes · 2 cups chopped, peeled fresh peaches · 1 cup chopped green pepper · 1 cup packed brown sugar · 3/4 cup sugar · 3/4 cup white vinegar · 1/2 cup golden raisins · 1/2 cup chopped onion · 1 teaspoon curry powder · 1/2 teaspoon ground ginger Directions 1. In a large saucepan, combine all ingredients. Cook over medium heat for 1 hour or until thickened, stirring frequently. Ladle hot chutney into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 20 minutes in a boiling-water bath. Fresh Peach Trifle Ingredients · 6 large ripe peaches - peeled, pitted and sliced · 1 tablespoon fresh lemon juice · 2 (8 ounce) containers vanilla yogurt · 1 teaspoon lemon zest · 1 (10 inch) prepared angel food cake Directions 1. Place peaches in a large bowl, and gently toss with lemon juice. Place 1 cup of peaches in a blender, set aside remaining slices, and blend until smooth. Place yogurt into a bowl; stir in the peach puree and lemon zest until well blended. 2. Cut the angel food cake into squares and place half in the bottom of a glass dish. Spoon half of the peach slices over the cake. Cover with half of the yogurt mixture. Place remaining cake squares over the yogurt. Top with peaches, reserving 5 or 6 slices for garnish. Cover with remaining yogurt mixture. Garnish with peach slices. Refrigerate until ready to serve.