Heavens Harvest Farm Recipes
July 12, 2010
	Stuffed Beets Ingredients · 4 large beets · 1 (12 ounce) package bacon · 1/2 cup shredded Gruyere cheese · 1/4 cup grated Parmesan cheese · 1/4 cup sour cream · 2 tablespoons chopped garlic · 1 teaspoon garlic salt · ground black pepper to taste Directions 1. Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender and skin slides off, about 20 minutes. Drain and allow to cool, then remove skin, and cut off roots and stems so that both ends are flat. Scoop out the inside of the beets using a melon baller or spoon, leaving about 1/4-inch on the sides and bottom. Set the hollowed beet cups aside. 2. While the beets are cooking, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, then crumble. 3. Preheat an oven to 350 degrees F (175 degrees C). 4. Dice the remaining chunks of beets, and place in a large bowl. Mix in the Gruyere cheese, Parmesan cheese, sour cream, crumbled bacon, garlic, garlic salt, and pepper until well combined. Gently fill each beet cup with the cheese mixture. Place filled beets in a shallow baking dish. 5. Bake in the preheated oven until the cheese melts and is heated through, 20 to 30 minutes. Feta and Beet Stacked Appetizer · 2 large fresh beets · 1/2 cup tarragon vinegar · 1/4 cup lemon juice (optional) · 1/2 cup feta cheese · 1/2 cup chopped walnuts Directions 1. Bring a pot of water to a boil, and cook the beets 25 minutes, or until tender. Cool, peel, and slice 1/3 inch thick. Place slices in a bowl with the tarragon vinegar, and marinate 15 minutes. 2. Place a few beet slices on a microwave-safe dish, reserving vinegar. Sprinkle beets with some of the reserved vinegar, lemon juice, feta cheese, and walnuts. Top with more beet slices, and sprinkle again with vinegar, lemon juice, feta, and walnuts. Repeat, building the stacks as high as you like. 3. Place stacks in the microwave, and cook 40 to 60 seconds on Medium. Cool slightly before serving. Beets with Onion and Cumin Ingredients · 2 tablespoons canola oil · 1 small onion, chopped · 1 clove garlic, minced · 1 1/2 teaspoons cumin seed · 2 tablespoons all-purpose flour · 5 medium beets, peeled and quartered · 2 tomatoes - peeled, seeded and chopped · 1 1/2 cups water · 1 teaspoon salt Directions 1. Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic 2. until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more. 3. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender. Roasted Beet and Parmigiano Topping Ingredients · 1 pound beets · 1 tablespoon balsamic vinegar · 3 tablespoons extra-virgin olive oil · 1 teaspoon caraway seeds · 1 teaspoon chopped fresh chives · Kosher salt and freshly ground black pepper · 8 (3/4-inch) slices Italian peasant bread · 1/4 pound Parmigiano-Reggiano Directions Preheat the oven to 400 degrees F. Wrap the beets in aluminum foil and roast in the oven until they are easily pierced with a paring knife, about 30 to 45 minutes. Remove from the oven and let cool. When the beets are cool enough to handle, peel them and cut into 1/2 moon shapes about 1/4-inch thick. Set the beets aside to cool completely. Preheat the grill or broiler. In a medium-sized mixing bowl, combine the beets, vinegar, oil, caraway seeds, chives, and salt and pepper. Grill or toast the bread until crispy and golden brown. Top each slice with some of the beet mixture, then grate some cheese over each piece. Serve immediately. Creamy Scallion Dip Ingredients nocoupons · 4 cups sour cream · 2 teaspoons ground cumin · 2 teaspoons chili powder · 1 lime, juiced · Salt and freshly ground black pepper · 6 chopped green onions Directions In a large mixing bowl, mix ingredients together. Top with scallions and serve with Tortilla Chips. Grilled Scallion Skewers Ingredients · 20 scallions Directions 4 wooden skewers, soaked in water for 10 minutes · 2 teaspoons olive oil Preheat the grill or a grill pan. Cut the roots and tops off of the scallions so you have the bulb plus 1-inch of the green left. Reserve the scallion tops for future use. Make a few slices into the green part of the scallion so it sprays out a little. Thread the scallions onto the skewers, brush with oil, and grill over a medium heat for about 10 minutes, turning once or twice. Ricotta, Ham and Scallion Tart Ingredients · 3 tablespoons unsalted butter · 1 13.8-ounce tube refrigerated pizza crust dough · 1/2 cup ricotta cheese · 1/4 cup heavy cream · 1 large egg · 2 to 3 bunches scallions · 3 tablespoons chopped fresh parsley · 2 tablespoons chopped fresh dill or tarragon · Freshly ground pepper · 5 ounces deli-sliced ham, cut into 1/2-inch pieces Directions Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough. Whisk the ricotta, cream and egg in a medium bowl. Mince enough green scallion tops to make 2 tablespoons; add to the ricotta mixture along with the parsley and dill. Season with pepper. Slice the remaining scallions into 1/2- to 1/4-inch pieces. Heat the remaining 2 tablespoons butter in a large skillet over high heat. Add the sliced scallions and 2 tablespoons water; cook until the scallions are tender and start to sizzle, about 3 minutes. Remove from the heat and add the ham. Spread all but a few tablespoons of the scallion mixture on the prepared crust. Pour in the ricotta mixture, then scatter the remaining scallion mixture on top. Bake the tart on the preheated baking sheet for 20 minutes, or until the crust is golden and the filling is set. Rest in the pan for 5 minutes, then remove and slice. Roasted Greens Panzanella Salad Ingredients · 1 bunch kale, cleaned and roughly chopped · 1 bunch red chard, cleaned and roughly chopped · 2 tablespoons olive oil · 1/2 loaf day-old ciabatta bread, cut into 1-inch cubes (about 8 cups) · 1 (8-ounce) jar sun-dried tomatoes, drained and chopped · 3 tablespoons balsamic vinegar · 6 tablespoons extra-virgin olive oil · 1 teaspoon salt · 1/2 teaspoon freshly ground black pepper Directions Preheat the oven to 400 degrees F. Line a baking sheet with foil. Place the chopped greens on the foil. Drizzle with olive oil and gently toss. Top the greens with another piece of foil and seal shut. Roast the greens until tender, about 20 minutes. Place the bread cubes, sun-dried tomatoes, vinegar, extra-virgin olive oil, salt, and pepper in a large bowl. Gently toss. Add the roasted chard and toss to combine. Serve. Savory Swiss Chard Ingredients · 2 tablespoons extra-virgin olive oil · 1 large bunch red or green or rainbow chard, stemmed and coarsely chopped · Freshly grated nutmeg, about 1/4 teaspoon · 1/2 teaspoon smoked sweet paprika or ground cumin · Salt and freshly ground black pepper · 1 teaspoon Worcestershire sauce · 1/2 cup chicken stock Directions In a large skillet heat extra-virgin olive oil over medium-high heat. When oil is hot, add the greens to the pan and wilt. Season the greens with nutmeg and smoked sweet paprika or cumin, salt and pepper and a dash of Worcestershire sauce. Add the chicken stock and simmer for a few minutes then serve. Pizza with Pepper, Onion and Feta Ingredients · 1 (12 inch) thin pizza crust (homemade or prepared, such as Boboli) · 3 cups chopped bell peppers (red, green, yellow) · 1 cup sliced red or yellow onion, pulled into rings · 3 cloves garlic, crushed · 2 tablespoons extra-virgin olive oil · 1 1/2 teaspoons dried Italian herbs · Salt, to taste (optional) · Crushed red pepper flakes, to taste (optional) · 3/4 cup crumbled herbed feta cheese Directions 1. Preheat oven to 450 degrees. Lay crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese; spoon over crust. Top with cheese. Bake 10-12 minutes, or until vegetables are crispy-tender. Grilled Bell Peppers with Goat Cheese Ingredients · 2 green bell peppers · 1 clove garlic, minced · 2 tablespoons olive oil · 1/2 cup goat cheese · 1 tablespoon lemon pepper seasoning Directions 1. Core and seed the bell peppers. Cut each into six wedges, and place into a resealable plastic bag. Add the garlic and drizzle with olive oil. Toss, seal, and set aside to marinate at least 20 minutes. 2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Stir the goat cheese and lemon pepper seasoning together in a small bowl; set aside. 3. Cook the peppers, skin-side-up on the preheated grill until lightly charred, about 3 minutes. Flip the peppers over, and carefully spoon the cheese onto each pepper. Close the lid of the barbecue, and continue cooking until the bottoms are lightly charred and the cheese is warm, 2 to 3 minutes. Zucchini Bars Ingredients · 3 eggs · 1 cup vegetable oil · 2 cups white sugar · 2 teaspoons vanilla extract · 2 1/3 cups all-purpose flour · 1/4 teaspoon baking powder · 2 teaspoons baking soda · 1 teaspoon salt · 2 cups grated zucchini · · 1/2 cup margarine · 1 (3 ounce) package cream cheese · 2 1/2 cups confectioners' sugar Directions 1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. 2. In a large bowl, mix together the eggs, oil, sugar and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the sugar mixture. Mix in the zucchini. Spread the batter evenly into the prepared pan. 3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting. To make the frosting, blend together the margarine, cream cheese and confectioners' sugar until well blended. Spread over cooled bars before cutting. Zucchini Pie Ingredients · 1 (8 ounce) package refrigerated crescent rolls · 3 medium zucchini, thinly sliced · 1 garlic clove, minced · 2 tablespoons butter or margarine · 2 teaspoons minced fresh parsley · 1 teaspoon snipped fresh dill · 1/4 teaspoon salt · 1/4 teaspoon pepper · 1 cup shredded Monterey Jack cheese, divided · 2 eggs, lightly beaten Directions 1. Separate crescent dough into eight triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides of plate to form a crust; seal perforations. 2. In a skillet, saute zucchini and garlic in butter. Add the parsley, dill, salt, pepper and 1/2 cup cheese. Spoon into the crust. Pour eggs over top; sprinkle with remaining cheese. Cover edges loosely with foil. Bake at 375 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Zucchini Spread Ingredients · 1 cup finely shredded zucchini · 1 cup shredded sharp Cheddar cheese · 1/2 cup chopped walnuts · 1 teaspoon lemon juice · 3/4 cup mayonnaise · 1/2 teaspoon salt · 1/4 teaspoon pepper Directions 1. Place zucchini in cheesecloth or a strainer; squeeze out excess moisture. In a bowl, combine zucchini with remaining ingredients; mix well. Cover and refrigerate at least 1 hour or overnight. Serve with crackers or raw vegetables. Zucchini Parmigiana Ingredients · 1 cup dry bread crumbs · 1 cup grated Parmesan cheese · 1 clove garlic, minced · 1 teaspoon chopped fresh basil · 1/2 teaspoon dried oregano · 3 large zucchinis, sliced · 8 egg whites, divided · 3 cups ricotta cheese · 1/4 cup fresh parsley, chopped · 3 cups tomato sauce · 2 cups shredded mozzarella cheese Directions 1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. 2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. 3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned. 4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites. 5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture. 6. Bake 45 minutes in the preheated oven. Serve warm. Stuffed Escarole Ingredients · 1 head escarole, about 1 pound, root ends trimmed and cut in half, ugly leaves removed · 2 cloves garlic, minced · 2 tablespoons pine nuts, coarsely chopped · 3 tablespoons golden raisins, moistened in red wine and chopped · 3 tablespoons Parmigiano-Reggiano, freshly grated · 2 tablespoons parsley, finely chopped · 1/2 teaspoon salt, plus more for seasoning · Black pepper · 3 tablespoons extra-virgin olive oil Directions In a medium bowl, place the garlic, pine nuts, raisins, Parmigiano-Reggiano, parsley and salt and mix well to combine. Place the stuffing in the cavity of 1 escarole half. Place the other half on top of the stuffed half and tie them together tightly with butcher's twine. Season with salt and pepper. In a large, heavy-bottomed skillet, warm the olive oil and place the escarole in the skillet, adding water to come halfway up its sides. Cover, bring the liquid to a boil, reduce to a simmer and cook 15 minutes. Turn the escarole gently with tongs and cook another 10 minutes, until the water has evaporated and the escarole is soft. Uncover and cook for another 5 minutes, to brown the escarole. Cut the string, slice into 4 portions and serve.