Heavens Harvest Farm Recipes
August 3, 2009	Volume 8
	Caramelized Onions and Lentil Rice Ingredients 1 tablespoon unsalted butter 2 tablespoons olive oil 1 medium yellow onion, thinly sliced 1 teaspoon sugar Kosher salt and freshly ground black pepper 2 garlic cloves, minced 2 cups long-grain white rice 1 quart water 1 (15.5-ounce) can lentils, drained and rinsed 1/4 teaspoon ground cumin Directions Melt the butter with the oil in a medium skillet over medium heat. Add the onions, sugar, and some salt and pepper. Cook until the onions become deep brown and sticky, about 20 minutes, stirring every 4 or 5 minutes (if the onions color too quickly, reduce the heat to medium-low). While the onions caramelize, make the rice. Heat the remaining tablespoon of oil in a saucepan over medium heat. Add the garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add the rice and stir, cooking it until the grains begin to turn opaque, about 2 minutes. Add the water, lentils, and cumin; season with salt and pepper. Increase heat to medium-high and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid, about 20 minutes. Serve topped with the caramelized onions. Prosciutto and Carrot Bundles Ingredients 2 carrots, shredded, about 1/2 cup 1 tablespoon balsamic vinegar 2 tablespoons extra-virgin olive oil Pinch salt Pinch freshly ground black pepper 4 slices prosciutto 4 whole fresh basil leaves Directions In a medium bowl, toss together the carrots, vinegar, olive oil, salt, and pepper. Lay out the 4 slices of prosciutto. Top each with 1/4 of the carrot mixture. Place a basil leaf on top of each and roll the prosciutto up and around the basil and carrots. Secure the bundles with toothpicks and serve. Carrot and Almond Couscous Ingredients 1 cup couscous 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon paprika 2 cups vegetable stock 2 tablespoons roughly chopped parsley leaves 4 tablespoons roughly chopped cilantro leaves 1 large carrot, grated 1/2 cup roughly chopped dried apricots 1 1/2 cups slivered almonds 2 tablespoons olive oil 1 lemon, zest grated and juiced 1 orange, zested and juiced Salt and freshly ground black pepper Directions Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika. Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork. Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature. Roasted Carrots and Parsnips with Thyme Ingredients 1 pound carrots 1 pound parsnips 3 tablespoons extra-virgin olive oil 2 tablespoons honey Coarse salt and freshly ground black pepper 6 sprigs fresh thyme Directions Preheat the oven to 350 degrees F. Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet. Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven. After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm. Latin Cabbage and Corn Salad Ingredients For the dressing: · 2 limes, juiced · 1/4 cup red wine vinegar · 1 teaspoon salt · 20 grinds fresh black pepper · 1/3 cup extra-virgin olive oil For the salad: · 1 small head green cabbage, trimmed, cored, and shredded · 1/2 small head red cabbage, trimmed, cored, and shredded · 2 cups corn kernels · 1 bunch fresh cilantro, washed, dried, and finely chopped · 1 bunch scallions, washed, dried, and thinly sliced into rounds Directions Make the dressing by whisking all the ingredients together in a small bowl. Toss all the salad ingredients together in a large mixing bowl. Just before serving, toss the salad with the dressing. Keep refrigerated and covered until ready to use. Italian Bread and Cabbage Soup with Sage Butter Ingredients 3 quarts good-quality chicken or vegetable stock 1 cabbage, stalks removed, outer leaves separated, washed and roughly chopped 2 big handfuls kale, stalks removed, leaves washed and roughly chopped About 16 slices stale country-style or sourdough bread 1 clove garlic, unpeeled, cut in 1/2 Olive oil 12 to 14 slices pancetta or bacon 1 (4-ounce) can anchovy fillets, in oil 3 sprigs fresh rosemary, leaves picked 7 ounces fontina cheese, grated 5 ounces freshly grated Parmesan, plus a little for serving Sea salt and freshly ground black pepper Couple large knobs butter Small bunch fresh sage, leaves picked Directions Preheat your oven to 350 degrees F. Bring the stock to the boil in a large saucepan and add the cabbage and kale. Cook for a few minutes until softened (you may have to do this in 2 batches). Remove the cabbage to a large bowl, leaving the stock in the pan. Toast all but 5 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside. Next, heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add your pancetta and anchovies. When the pancetta is golden brown and sizzling, add the rosemary and cooked cabbage and toss to coat the greens in all the lovely flavors. Put the mixture and all the juices back into the large bowl. Place 4 of the toasted slices in the casserole-type pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice, but don't stress if your pan's only big enough to take layers - that's fine. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands. Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper and drizzle over some good-quality olive oil. Bake in the preheated oven for around 30 minutes, or until crispy and golden on top. When the soup is ready, divide it between your bowls. Melt the butter in a frying pan and quickly fry the sage leaves until they're just crisp and the butter is lightly golden (not burned!). Spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan. Such a great combo! Cheesy Bacon Cabbage INGREDIENTS · 6 slices bacon · 1 head cabbage, cored and coarsely chopped · salt and pepper to taste (optional) · 2 cups shredded Cheddar cheese DIRECTIONS 1. Fry the bacon in a large skillet over medium heat until crisp. Remove to paper towels to drain, then crumble and set aside. Pour off bacon grease, reserving about 1 tablespoon in the pan. 2. Fry the cabbage in the bacon grease over medium heat until cabbage is tender, or to your desired degree of doneness. Remove from the heat and season with salt and pepper. Top with shredded cheese and crumbled bacon. Kale Soup INGREDIENTS · 1 medium onion, chopped · 3 cloves garlic, minced · 4 tablespoons olive oil · 1 pound Portuguese chourico, broken into large chunks · 2 (15 ounce) cans kidney beans, drained · 1 (15 ounce) can garbanzo beans, drained · 5 Yukon Gold potatoes, cubed · 2 pork chops · salt and pepper · 3 tablespoons Pimenta Moida (Portuguese hot chopped peppers) · 1 bunch kale - washed, dried, and shredded · 1/2 head cabbage, shredded DIRECTIONS 1. In a large soup pot, cook onion and garlic in olive oil over medium heat until soft. Mix in choirico, beans, and potatoes, and then add pork chops to the pot. Season with salt and pepper, and add enough water to the pan to cover all of the ingredients. Bring to a boil, then reduce heat, and simmer until potatoes are tender. 2. Once potatoes are tender, taste soup, add Pimenta Moida and more salt and pepper. Stir in kale and cabbage, and increase heat to gently boil. Kale only needs about 5 minutes. You may add some water if the soup got too thick, I like this soup on the brothy side. 'Out of Salad Dressing' Salad Dressing INGREDIENTS · 1 1/2 lemons, juiced · 1 cup freshly grated Parmesan cheese · 2 teaspoons garlic salt · 3/4 cup mayonnaise · 1 cup milk DIRECTIONS 1. Mix together lemon juice, parmesan cheese, garlic salt, and mayonnaise until smooth. Stir in milk, adjusting the amount or adding a little water, to make the dressing as thin or thick as you like. Cover and refrigerate 8 hours, or overnight. Cucumber-Avocado Salad Dressing INGREDIENTS · 1/3 cup olive oil · 1 clove garlic, minced · 3/4 cup chopped fresh cilantro · 2 avocados, peeled, seeded and cubed · 1 large cucumber, peeled, seeded and cut into chunks · 1/4 cup lemon juice · salt and pepper to taste DIRECTIONS 1. Puree the olive oil and garlic in a blender until smooth. Add the cilantro, avocado, cucumber, and lemon juice. Puree again until smooth, then season to taste with salt and pepper. Romaine and Mandarin Orange Salad with Poppy Seed Dressing INGREDIENTS · 6 slices bacon · 1/3 cup apple cider vinegar · 3/4 cup white sugar · 1/2 red onion, coarsely chopped · 1/2 teaspoon dry mustard powder · 1/4 teaspoon salt · 1/2 cup vegetable oil · 1 teaspoon poppy seeds · 10 cups torn romaine lettuce leaves · 1 (10 ounce) can mandarin orange segments, drained · 1/4 cup toasted slivered almonds DIRECTIONS 1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 2. Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside. 3. To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds. Lemon Zucchini and Cucumber Salad INGREDIENTS · 1 zucchini, sliced into rounds · 1 cucumber, peeled and thinly sliced · 1/3 cup balsamic vinegar · 3 tablespoons olive oil · 1 tablespoon lemon juice · salt and pepper to taste · 1 twist lemon peel for garnish DIRECTIONS 1. Place the zucchini slices into a steamer basket and set over one inch of water in a saucepan. Bring to a boil, cover and steam for 3 to 5 minutes, or until tender. Remove from the steamer and cool slightly. 2. In a salad bowl, combine the zucchini and cucumber slices. In a separate bowl, whisk together the balsamic vinegar, olive oil, lemon juice, salt and pepper. Pour over the zucchini and cucumber. Toss to coat, then garnish with lemon peel. Sweet-Sour Lettuce Salad INGREDIENTS · 1/2 cup sugar · 1/4 cup vinegar · 2 tablespoons water · 3/4 cup half-and-half cream · 8 cups torn salad greens · 6 bacon strips, cooked and crumbled DIRECTIONS 1. In a jar with tight-fitting lid, combine the sugar, vinegar and water; shake until sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon and dressing in a large bowl. Carrot Thyme Bread INGREDIENTS · 2 1/2 teaspoons active dry yeast · 1 cup rye flour · 2 1/4 cups bread flour · 1/2 cup cornmeal · 1 1/2 tablespoons white sugar · 1 1/2 tablespoons dried thyme · 1 1/2 teaspoons salt · 1 cup water · 2 cups grated carrots · 3 tablespoons vegetable oil DIRECTIONS 1. Place the ingredients in the bread machine pan in the order suggested by the manufacturer. Select Basic Bread setting, and then press Start. 2. Allow the loaf to cool before slicing.