Heavens Harvest Farm Recipes
July 27, 2009	Volume 7
Being a part of a CSA forces you to try foods you might not ordinarily buy, but they’re so fresh and delicious, you won’t want to waste a thing. Our grocery bill is down, and we’re eating organic.” -Janna Lufkin	Slow Cooker Carrot Chicken INGREDIENTS · 4 pounds skinless, boneless chicken breast meat · 1 medium head cabbage, quartered · 1 pound carrots, cut into 1 inch pieces · water to cover · 4 cubes chicken bouillon · 1 teaspoon poultry seasoning · 1/4 teaspoon Greek-style seasoning · 2 tablespoons cornstarch · 1/4 cup water DIRECTIONS 1. Rinse chicken and place in slow cooker. Rinse cabbage and place on top of chicken, then add carrots. Add enough water to almost cover all. Add bouillon cubes and sprinkle liberally with poultry seasoning. Add Greek seasoning to taste (as you would salt and pepper). Cook on low for 8 hours OR on high for 4 hours. 2. To Make Gravy: When you're nearly ready to eat, pour off some of the juice and place in a saucepan. Bring to a boil. Dissolve cornstarch in about 1/4 cup water (depending on how thick you like your gravy). Add to saucepan and simmer all together until thick. If desired, season with additional Greek seasoning. Serve gravy over chicken and potatoes, if desired. Gingery Carrot Salad INGREDIENTS · 1 pound carrots, cut diagonally into thin slices · 2 tablespoons cider vinegar · 1 tablespoon olive oil · 2 tablespoons Stevia · 1 clove garlic, grated · 1/4 teaspoon ground cumin · 1/4 teaspoon cinnamon · 1 teaspoon grated fresh ginger · 1/8 teaspoon seasoned salt · 1 dash cayenne pepper · 1/2 cup raisins DIRECTIONS 1. Bring a large pot of water to boil. Add carrots, and continue to boil until just tender, about 2 minutes. Rinse with cold water, drain well, and set aside. 2. In a large bowl, whisk together the vinegar, olive oil, stevia, and garlic. Season with cumin, cinnamon, ginger, salt, and cayenne pepper. Stir in carrots and raisins, and toss with dressing. Cover, and refrigerate at least 4 hours. Sister Slaw INGREDIENTS · 1 bunch kale, shredded · 1/2 head green cabbage, shredded · 1/2 head red cabbage, shredded · 2 carrots, shredded · 1 small red onion, minced · · 2/3 cup olive oil · 1/3 cup balsamic vinegar · 1 tablespoon fresh lime juice · 1 teaspoon maple syrup · 1 pinch salt · 1 pinch ground black pepper DIRECTIONS 1. Stir together the kale, green cabbage, red cabbage, carrots, and onion in a very large bowl; set aside. 2. Whisk together the olive oil, vinegar, lime juice, maple syrup, salt, and pepper. Pour the dressing over the vegetables, and stir thoroughly, making sure to coat the vegetables very well. Chill in the refrigerator for two hours before serving. Baked Kale Chips INGREDIENTS · 1 bunch kale · 1 tablespoon olive oil · 1 teaspoon seasoned salt DIRECTIONS 1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. 2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes. Cheddar and Scallion Bread Ingredients 8 ounces sharp cheddar cheese, shredded or coarsely grated 6 ounces butter, at room temperature 4 scallions, finely chopped 2 cloves garlic, chopped Kosher salt and freshly ground black pepper 1 (1 pound) loaf ciabatta bread, cut in half horizontally Directions Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. In a food processor, combine the cheese and butter. Process until the mixture is smooth. Add the scallions and pulse until combined. Season with salt and pepper, to taste. Spread the cheese mixture on the cut sides of the bread. Place on a baking sheet and bake for 10 to 12 minutes until golden. Using a serrated knife, cut the bread into 1-inch thick slices and serve. Creamy Scallion Dip Ingredients 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. Cool Cucumber Slaw: 2 cucumbers, coarsely shredded 1 teaspoon kosher salt 2 cups Greek yogurt 3 tablespoons lime juice 1 tablespoon\s chopped fresh mint leaves 1 tablespoon chopped fresh cilantro leaves 1 small carrot, finely shredded 1 scallion, thinly sliced 1/2 teaspoon white sugar Stir together the cucumber and salt. Place in a colander over a mixing bowl. Refrigerate for 1 hour. Discard liquid and place cucumber in mixing bowl. Add yogurt, lime juice, mint, cilantro, carrot, scallion and sugar to the cucumber. Mix until well combined. Cover and refrigerate at least 3 hours, preferably overnight. Carrot and Cucumber "Fettuccine" Salad Ingredients 1 pound of carrots 2 medium cucumbers, peeled 3 tablespoons fresh lemon juice 1 teaspoon Dijon-style mustard 1/2 cup extra virgin olive oil 1/4 cup packed fresh basil leaves, finely sliced 1/4 cup finely diced red bell pepper Salt and freshly ground black pepper Directions With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands. In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary. Scallops with Cabbage and Capers Ingredients 8 tablespoons unsalted butter 2 tablespoons packed light brown sugar 1/2 head light-green cabbage, sliced Kosher salt 1 cup low-sodium chicken broth 1 1/4 pounds sea scallops Freshly ground pepper 1 to 2 tablespoons capers, rinsed if packed in salt 1/4 cup golden raisins 3 tablespoons cider vinegar 1/2 cup roughly chopped fresh parsley Directions Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle in the sugar and cook until it just turns golden. Add the cabbage and 1/2 teaspoon salt, cover and cook until wilted, about 5 minutes. Add the broth and continue cooking, covered, until crisp-tender, another 15 minutes. Preheat the broiler to high. Transfer the cabbage to a casserole dish. Wipe out the skillet, then add the remaining 6 tablespoons butter and melt over medium heat. Brush the scallops with some of the butter and season with salt and pepper; arrange in a single layer over the cabbage in the casserole dish and broil until firm, 5 to 7 minutes. Meanwhile, continue cooking the butter over low heat, swirling the pan occasionally, until toasted and fragrant, 5 minutes. Add the capers, raisins and vinegar (be careful - the butter may foam and bubble); swirl the pan until the raisins are plump. Season with salt and pepper. Divide the scallops and cabbage among plates. Add the parsley to the sauce and spoon over the scallops Curried Cabbage Ingredients 1 medium cabbage 1/2 cup water 2 tablespoons butter 3 large onions, coarsely chopped 1 tablespoon flour 1 tablespoon curry powder 1/2 cup milk Directions Cut the cabbage into 1-inch slices and separate the leaves into pieces. Place the cabbage in a heavy skillet with the water and cook, covered, over medium heat for 20 minutes, or until the cabbage is fork-tender. While the cabbage is cooking, melt the butter in a second skillet and saute the onions until they are translucent. Add the flour and the curry powder, stirring to make sure they are well mixed. Cook for 2 to 3 minutes, then add the milk and continue to cook until the sauce is smooth. When the cabbage is cooked, drain it and place it in a serving dish. Pour the curry sauce over it and serve hot. Beef and Barley Cabbage Rolls Ingredients 2 cups boiling water 1 teaspoon salt 1/2 cup uncooked barley 12 large, whole, outside cabbage leaves 1 pound ground beef 1 can evaporated milk 1/2 cup shredded carrot 2 tablespoons chopped fresh parsley 1 egg, slightly beaten 1/4 teaspoon celery seed 3 tablespoons finely chopped onion 1/4 teaspoon oregano 1 1/2 tablespoons ketchup 1/4 teaspoon pepper 3 tablespoons butter, melted 1 teaspoon lemon juice Paprika Directions In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute. In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly. Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve. Seared Cod with Chive Butter Sauce Ingredients 4 (6-ounce) cod fillets Panko bread crumbs 2 eggs, for egg wash Kosher salt and freshly cracked black pepper 4 tablespoons grapeseed oil 1/2 lemon, juiced 1 tablespoon butter 1 sprig fresh thyme Butter Sauce, recipe follows Directions Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices. Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs. In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice. Pour over the Butter Sauce and serve. Butter Sauce: 2 cups white wine (recommended: Chardonnay) 2 sprigs fresh thyme 1 shallot, sliced 2 clove garlic, smashed 2 tablespoons heavy cream 1/2 lemon, juiced 2 tablespoons cold butter 3 tablespoons chopped chives Freshly cracked black pepper In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer. Whisk in cold butter and once melted add the fresh chives and season with black pepper. Homemade Potato Chips with Bleu Cheese and Chives Ingredients 4 Yukon gold potatoes, about 2 pounds Peanut oil, for frying Kosher salt 1 pound bleu cheese, finely crumbled 1 bunch chives, chopped Directions Peel the potatoes and slice them into thin 1/8-inch slices using a mandolin or sharp knife. Rinse the slices in several changes of water until the water runs clear. Drain them and pat them dry. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 325 degrees F over medium-high heat. Working in batches, carefully add the potato slices, a dozen at a time. Stir them to make sure they are not sticking together. Fry until they are a golden brown, about 3 to 4 minutes. Remove and drain them well on paper towels; season with salt. Repeat with the remaining potato slices. Heat the oven to 450 degrees F. Place a layer of the chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives. Mixed Green Salad with Chive Dressing Ingredients Dressing: · 2 tablespoons extra-virgin olive oil · 1 tablespoon white-wine vinegar or cider vinegar · 1/2 teaspoon Dijon mustard · 1/4 teaspoon sugar · 1 tablespoon water · 1 tablespoon snipped fresh chives or chopped scallion greens · Salt · Freshly ground pepper to taste Salad: · 8 cups washed and torn salad greens · 1 cup grated carrots · 1 cup thinly sliced cucumbers · 1/2 cup low-fat croutons Directions To make dressing: Combine oil, vinegar, mustard and sugar in a small glass jar with a tight-fitting lid. Add water and shake until smooth. Add chives (or scallion greens) and season with salt and pepper; shake again. To make the salad: Just before serving, toss salad greens with the dressing in a large salad bowl. Arrange carrots, cucumbers and croutons on top. Grilled Chicken with Basil Dressing Ingredients 2/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice, plus 1/4 cup 1 1/2 teaspoons fennel seeds, coarsely crushed 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 3 bone-in, skin-on chicken thighs 3 bone-in, skin-on chicken breasts 1 cup lightly packed fresh basil leaves 1 large garlic clove 1 teaspoon grated lemon peel Directions Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper in a resalable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally. Meanwhile, blend the basil, garlic, lemon peel, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. Transfer the chicken to serving plates, drizzle with the basil sauce and serve. Corn and Black Bean Salad with Basil-Lime Vinaigrette Ingredients Salad: · 2 ears fresh corn or 1 cup frozen corn, thawed · 1 (15-ounce) can black beans, drained and rinsed · 1 (15-ounce) can garbanzo beans, drained and rinsed · 1 red bell pepper, cored, seeded, and cut into 1/2-inch pieces · 1 mango, peeled, seeded, and cut into 1/2-inch pieces Vinaigrette: · 2 limes, zested and juiced · 2 tablespoons balsamic vinegar · 1/2 cup chopped fresh basil leaves · 1 teaspoon ground cumin · 1/3 cup extra-virgin olive oil · Kosher salt and freshly ground black pepper Directions For the salad: Preheat a gas or charcoal grill. Peel back the corn husks. Remove the silks and replace the husks. Soak the corn in cold water for 30 minutes. Drain and place on the grill for 10 to 15 minutes. Cool completely and remove the husks. Using a sharp knife, remove the corn kernels. In a medium bowl, mix together the grilled corn, black beans, garbanzo beans, bell pepper, and mango. For the vinaigrette: In a small bowl, combine the lime zest, lime juice, balsamic vinegar, basil, and cumin. Slowly add the oil, whisking constantly until the mixture thickens. Season with salt and pepper, to taste. Pour the vinaigrette over the salad and toss well. Refrigerate for 1 hour, and toss again, before serving.