Heavens Harvest Farm Recipes
July 5, 2010
	Lasagna and Sausage with Kale Ingredients Serves 8 12 ounces spicy Italian sausage, removed from casings and crumbled 2 large onions, halved and thinly sliced (4 cups) 1 to 2 bunches kale (1 1/2 pounds), thick stems removed 4 garlic cloves, minced Coarse salt and ground pepper 8 ounces lasagna noodles (about 9 noodles), each broken crosswise into 4 to 6 pieces 1 pint cherry or grape tomatoes, halved 3 cups part-skim ricotta cheese 1/2 cup finely grated Parmesan cheese Directions 1. Preheat oven to 400 degrees. In a 5-quart pot, cook sausage over medium heat, stirring often, until browned, about 5 minutes. Stir in onions; cover, and cook until softened, 5 minutes. Uncover; cook, stirring occasionally, until golden brown, 10 to 15 minutes. Add garlic; cook 2 minutes. Transfer to a large bowl. 2. Add kale and 1/2 cup water to pot; season with salt and pepper. Cover; cook over medium-low heat, tossing occasionally, until tender, 10 to 15 minutes. Drain; coarsely chop. Transfer to bowl with onions. 3. Meanwhile, cook noodles 2 minutes less than package instructions. Drain; rinse under cold water. 4. Add noodles, tomatoes, and ricotta to the bowl; season with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss well. Pour into a 9-by-13-inch baking dish; smooth top with a spatula. Sprinkle with Parmesan. Bake until golden brown, about 40 minutes. Cool 10 minutes before serving. Cucumber and Snap Pea Salad with Mint Ingredients Serves 4 1 tablespoon extra-virgin olive oil 2 teaspoons white-wine vinegar 1 tablespoon Dijon mustard Coarse salt and ground pepper 2 large cucumbers, peeled and thinly sliced 1 pound snap peas, trimmed (strings removed if necessary) and sliced on the diagonal into 1/2-inch pieces 1 small bunch mint leaves (about 3/4 cup), torn Directions 1. In a large bowl, whisk together extra-virgin olive oil, white-wine vinegar, and Dijon mustard. Season with coarse salt and ground pepper. Add cucumbers and snap peas. Toss to combine. Stir in mint leaves just before serving. Chicken, Green Bean, and Cucumber Salad Ingredients Serves 4 1 tablespoon extra-virgin olive oil 1 tablespoon plus 1 teaspoon fresh lemon juice 1 tablespoon each finely chopped fresh parsley and basil 1 tablespoon capers, drained and chopped 4 ounces green beans 1 poached chicken breast half, cooled and torn 1 small cucumber, peeled, halved lengthwise, seeded, and sliced 2 teaspoons chopped toasted almonds Coarse salt and ground pepper Directions 1. In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat. Wilted Escarole with Apples Ingredients Serves 4 3 tablespoons extra-virgin olive oil 1 shallot, diced small Coarse salt and ground pepper 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces 3 tablespoons cider vinegar 1 bunch (about 1 pound) escarole Directions 1. In a small saucepan, heat extra-virgin olive oil over medium-high. Add shallot and season with coarse salt and ground pepper; cook until soft, about 4 minutes. Add apples and cook until beginning to soften, about 5 minutes. Remove from heat and stir in cider vinegar. In a large bowl, toss escarole, roughly chopped, with apple mixture; season with salt and pepper. Whole-Wheat Spaghetti with Gorgonzola and Escarole Ingredients Serves 4 Coarse salt and ground pepper 8 ounces whole-wheat spaghetti 3 tablespoons butter 1 medium onion, halved and thinly sliced 2 garlic cloves, minced 2 medium heads escarole (12 ounces each), ends trimmed, leaves cut crosswise into bite-size pieces, washed (but not dried) 4 ounces Gorgonzola cheese, crumbled (1 cup) Directions 1. Bring a large pot of salted water to a boil. Cook pasta until al dente; drain, and return to pot. 2. Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring, until onion starts to brown, 6 to 8 minutes. 3. Add as much escarole to skillet as will fit; season with salt and pepper. Cook, tossing frequently, adding more escarole as room becomes available. Continue to cook until escarole is tender, 2 to 3 minutes. 4. Add remaining tablespoon butter and escarole mixture (with any pan juices) to pasta in pot; season with salt and pepper, and toss to combine. Sprinkle with Gorgonzola, and serve immediately. Grilled Chicken and Escarole Sandwich with White-Bean Spread Ingredients Serves 4 Vegetable oil cooking spray 8 slices multigrain bread FOR THE TOPPINGS 1 whole boneless, skinless chicken breast (about 12 ounces), split and pounded to 1/2 inch thick 4 small radishes, thinly sliced 1 cup thinly sliced escarole FOR THE MARINADE 1 teaspoon finely chopped fresh oregano 1 teaspoon red wine vinegar 3 tablespoons extra-virgin olive oil FOR THE WHITE BEAN SPREAD 1 tablespoon minced garlic 1 cup drained jarred or canned white beans (reserve 1/4 cup liquid) 1 teaspoon finely chopped fresh rosemary FOR THE SEASONING 3/4 tablespoon coarse salt Freshly ground pepper Directions 1. Whisk together oregano, vinegar, and 1 tablespoon oil. Brush marinade onto both sides of chicken. Transfer chicken to a nonreactive dish; cover, and refrigerate at least 2 hours or overnight. 2. Put remaining 2 tablespoons oil and the garlic into a large skillet. Cook over medium heat, stirring occasionally, until garlic has softened, about 2 minutes. Add beans and reserved liquid, and rosemary. Cook, mashing beans with the back of a wooden spoon, 5 minutes. Add 1/4 teaspoon salt; season with pepper. Transfer to a small bowl. Cover, and set aside. 3. Heat a large grill pan over medium-high heat. Coat with cooking spray. Add chicken. Grill, turning once, until cooked through, 3 to 4 minutes per side. Season with remaining 1/2 teaspoon salt. Transfer to a plate; let cool slightly. Cut chicken into 1/4-inch-thick slices; set aside. 4. Toast bread. Spread each slice with white-bean spread, dividing evenly. Top 4 slices with the chicken, radishes, and escarole, and then the remaining bread. Fennel, Escarole, and Radish Salad Ingredients Serves 4 1 head escarole, cut crosswise into 2-inch-wide ribbons 1 bunch small or medium radishes, thinly sliced 1 fennel bulb, thinly sliced crosswise, fronds reserved 1 tablespoon extra-virgin olive oil 2 teaspoons champagne vinegar Coarse salt and freshly ground pepper Directions 1. Toss together escarole, radishes, and fennel bulb in a large bowl. Drizzle oil and vinegar on top, and season with salt and pepper. Gently toss. Garnish with fennel fronds. Lemony Zucchini Bruschetta Ingredients Serves 4 2 medium zucchini, thinly sliced lengthwise using a vegetable peeler or mandoline 1 lemon Coarse salt and ground pepper 4 slices crusty bread, 1/2 inch thick Extra-virgin olive oil, for drizzling 1 or 2 wide shavings Parmesan Directions 1. In a medium bowl, toss together zucchini and zest and juice from 1 lemon; season with coarse salt and ground pepper. Cover with plastic wrap and marinate at room temperature until zucchini is softened, about 30 minutes. 2. Heat broiler, with rack in top position. On a rimmed baking sheet, place 4 slices crusty bread, 1/2 inch thick, in a single layer. Drizzle extra-virgin olive oil over each slice. Broil until browned around edges and tops are toasted, 2 minutes, rotating sheet frequently. To serve, divide zucchini among toasts, cutting bruschetta in half if desired. Top each with 1 or 2 wide shavings Parmesan and a drizzle of oil. Lemon-Zucchini Cornmeal Cookies Ingredients Makes 25 cookies 1/2 cup (1 stick) unsalted butter, room temperature 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 1 teaspoon packed finely grated lemon zest 1 teaspoon coarse salt 1 cup all-purpose flour (spooned and leveled) 1/2 cup fine cornmeal 1 medium zucchini, grated on small holes of a box grater (about 1 cup) Directions 1. Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms. 2. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks. Stuffed Tex-Mex Yellow Squash Ingredients Serves 4 4 yellow squashes (8 ounces each) Coarse salt and ground pepper 2 tablespoons olive oil 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch dice 2 scallions, thinly sliced, white and green parts separated 1 garlic clove, minced 2 tablespoons tomato paste 1 teaspoon mild chili powder 1/2 pound ground beef chuck 1 cup frozen corn kernels, thawed 1/4 cup plus 2 tablespoons grated Parmesan cheese Directions 1. Heat oven to 400 degrees, with rack set in the top third. Halve each squash lengthwise; slice a sliver from the rounded part of each half so it sits flat. Leaving a 1/4-inch border, scoop out halves with a small spoon; roughly chop flesh, and reserve. Place squash halves, skin side down, in a shallow baking dish. Season with salt and pepper, and set aside. 2. In a large skillet, heat oil over medium-high. Add reserved chopped squash, bell pepper, scallion whites, and garlic; season with salt and pepper. Cook, stirring occasionally, until bell pepper begins to soften, 3 to 4 minutes. Add tomato paste and chili powder; cook, stirring, until fragrant, 1 minute. Add beef; cook until no longer pink, breaking up meat with a spoon, 2 to 3 minutes. Remove from heat. Stir in corn and 1/4 cup Parmesan; season with salt and pepper. 3. Dividing evenly, spoon mixture into squash halves. Sprinkle with remaining 2 tablespoons Parmesan. Cover with aluminum foil, and bake until squash is tender, 30 to 35 minutes. Uncover, and bake until top is browned, 7 to 10 minutes more. Garnish with scallion greens. Roasted Yellow Squash Salad Ingredients Serves 8 5 pounds yellow squash, sliced into 1-inch-thick rounds 6 cloves garlic 3 tablespoons olive oil Coarse salt and ground pepper 1 cup loosely packed fresh flat-leaf parsley leaves 2 to 3 tablespoons freshly squeezed lemon juice (1 lemon) Directions 1. Preheat oven to 475 degrees with racks in upper and lower thirds. Dividing evenly, combine squash and garlic on two rimmed baking sheets; drizzle with 2 tablespoons oil, and sprinkle with 1 tablespoon salt and 1/2 teaspoon pepper. Toss to coat. 2. Roast, rotating sheets from top to bottom and front to back halfway through, until browned, 55 to 60 minutes; cool on sheets. 3. Transfer squash mixture to a large bowl (discard any burned garlic); add parsley, lemon juice, and remaining tablespoon oil. Season with salt and pepper; toss. Refrigerate, covered, up to 1 day (drain off liquid before serving). Sauteed Zucchini and Yellow Squash with Mint Ingredients Serves 4 to 6 3 tablespoons olive oil 1 medium clove garlic, minced 1 small onion, thinly sliced 2 medium zucchini, (about 12 ounces), cut into 1/2-inch pieces 2 medium yellow squash, (about 12 ounces), cut into 1/2-inch pieces 1/8 teaspoon red-pepper flakes 1 teaspoon freshly squeezed lemon juice Salt and freshly ground black pepper 1/3 cup mint leaves, cut into chiffonade, or 1/4-inch-thick julienne Directions 1. Heat half the olive oil in a large skillet over medium-low heat. Add garlic and onion, and cook until translucent but still crunchy, about 2 minutes. 2. Raise heat to medium high. Add remaining olive oil, zucchini, squash, and red-pepper flakes. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle mint on top, and serve