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Heavens Harvest Farm Recipes |
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Volume 4 |
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Tracie's Couscous Salad Ingredients
Directions In a large bowl, toss all the
ingredients with the olive oil and lime juice, to taste. Herbed Toasted Pita Salad Ingredients
Directions Preheat the oven to 375 degrees F. Split each pita into 2 rounds and
toast on a baking sheet in the middle of the oven until golden brown, about
10 minutes. Allow pitas to cool and break into bite-sized pieces. Set aside. In a small bowl, whisk together the
lemon juice, zest, salt and pepper. Add the oil and whisk to incorporate. Toss the lettuce, parsley,
scallions, mint, cucumber, and tomatoes together in a large bowl. Right before serving, add the pita
and dressing to the salad. Toss well to coat. Shrimp with Lemon-Chive Tartar Sauce, Ditalini Salad
with Mixed Peppers Ingredients
Directions Heat 1 tablespoon of the oil in a
large skillet over medium heat. Season shrimp with salt, pepper and oregano.
Place shrimp in hot pan (or stove-top grill pan) and cook 2 minutes per side,
until opaque and cooked through. Meanwhile, in a medium bowl,
combine mayonnaise, chives, gherkins, and lemon zest. Mix well and season to
taste with salt and pepper. In a large bowl, combine ditalini,
remaining olive oil, peppers, parsley, and vinegar. Toss to combine and
season, to taste, with salt and pepper. Serve the ditalini salad with 1 1/4
pounds of the shrimp and all of the tartar sauce. Reserve extra shrimp (about
1/2 pound cooked) for another meal. Vinaigrette For Green Salad Ingredients
Directions In a small bowl, whisk together the
mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While
whisking, slowly add the olive oil until the vinaigrette is emulsified. Place the salad greens in a medium
bowl and add enough dressing to moisten. Sprinkle with a little extra salt
and pepper, if desired, and serve immediately. Gold and Green Salad Ingredients For dressing:
For salad:
For Dressing:
Directions In a small
bowl, stir together mayonnaise, sour cream, lemon juice, and soy sauce; set
aside. For
Salad: Add salad
mix to a large salad bowl. Top with mango, avocado, cucumber and green onion.
Spoon
dressing over top. Toss and serve. Asian Beef Salad with Cilantro, Scallions and Sesame
Seeds Ingredients
Directions Place sesame seeds in a small
skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just
golden brown, shaking the pan frequently to prevent burning. Remove from heat
and set aside. Place lettuce in a large bowl (or
divide onto individual dishes). Top lettuce with beef, carrots, scallions and
cilantro. In a small bowl, whisk together
broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour
mixture over salad, and top with toasted sesame seeds. Serve immediately. Shepherds Pie with Scallion-Cheese Crust Directions For the filling: Ingredients
For the crust:
Pre-heat the oven to 400 degrees F.
Heat olive oil over medium-high
heat in a Dutch oven or deep saute pan. Brown the lamb and beef. Remove the
meat from the pan with a slotted spoon. Add the onions to the pan and saute
until the onions are tinged brown at the edges - about 5 minutes. Add the
chopped carrots and cook for 5 minutes. Add the mushrooms, tomato puree,
thyme, parsley and cinnamon. Stir and saute for 2 minutes. Next, stir in the
flour, which will soak up the juice, then stir in the wine and the beef
stock. Taste and add salt and pepper, as needed. Return the meat to the pan
and bring to a boil. Cover, turn down the heat to low and simmer for about 30
minutes until the lamb is fully cooked. Peel the potatoes, cut them into
large even-sized pieces and place into a pot of cold, salted water. Bring the
water to a boil and cook potatoes until they are tender, about 10 minutes.
(Potatoes are done when a knife can easily go through.) When the potatoes are done, drain
off the water, return them to the saucepan, cover with a clean tea cloth to
absorb the steam and leave them for about 5 minutes. Next, add the butter and
mash them to a puree. Season with salt and pepper. When the meat is ready,
spoon it into a 9-by-13-inch baking dish and level it out with the back of
the spoon. After that, spread the mashed potato evenly all over. Sprinkle the
scallions on top of the potato, scatter the cheese over the scallions and
bake the pie until the top is crusty and golden, about 25 minutes. Green Herb Hummus Ingredients
Directions Place ingredients in a food
processor fitted with a steel blade and pulse until smooth. Chicken in Parmesan Chive Cream Sauce Ingredients
Directions Heat oil in a large skillet over
medium-high heat. Add shallots and garlic and cook for 2 minutes stirring
with a spoon. Add chicken and cook 3 to 5 minutes, until golden brown on all
sides. Add thyme and bay leaves and cook for 1 minute, or until fragrant. Add
heavy cream and bring to a simmer. Reduce heat to medium and simmer for 5
minutes, until chicken is cooked through. Add parmesan cheese and simmer for
1 minute or until sauce has thickened. Remove bay leaves and stir in chives.
Season to taste with salt and freshly ground black pepper. Seared Cod with Chive Butter Sauce Ingredients
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:
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. Dinner Rolls with Chive Butter Ingredients
Directions In a small bowl, combine butter,
chives, and black pepper. Mix well to combine. Serve with rolls. Roasted Beet and Goat Cheese Dip with Chives and Thyme Ingredients
Directions Preheat oven to 400 degrees F. If using raw beets, wash them clean
of sand and dirt. Set aside to air dry or dry well with a towel or paper
towel. If using roasted beets, proceed to food processor step. Toss the beets in a mixing bowl
with oil, thyme, a few pinches of salt and about 15 grinds of pepper. Turn the beets out onto a baking
sheet and roast until fork tender, shaking the pan occasionally to insure
even cooking, about 40 minutes. Remove beets from oven and set
aside to cool. (You can do this up to a couple days ahead of time if you
store them sealed in the refrigerator.) Remove and discard the skins from
the beets. Cut beets into quarters. Add the beet quarters to a food processor
or blender. Pulse a few times until beets are roughed up into small but still
chunky pieces. Dump the blended beets into a
serving bowl. Crumble the goat cheese into the beets and add the chives and
lemon juice. Toss together and season with salt and pepper, to taste. Serve with crostini or breadsticks.
Mashed Roots with Buttermilk and Chives Ingredients
Directions Bring 1 inch of water to a simmer
in a large pan or Dutch oven. Place celery root, rutabaga and potatoes in a
large steamer basket over the water, cover and steam over medium-low heat for
20 minutes. Add garlic and continue steaming—checking the water level and
replenishing as necessary—until the vegetables are fall-apart tender, 20
minutes more. Remove the vegetables, drain the
cooking liquid and return the vegetables to the pan. Add 2 tablespoons butter
and mash until chunky-smooth. Gradually stir in buttermilk, salt, pepper and
nutmeg. Just before serving, stir in the
remaining 2 tablespoons butter and chives. Orange Fennel Salad Ingredients
Directions Cut the fronds from the fennel
bulbs and reserve some of the feathery leaves for later. Cut each fennel bulb
in half and remove the cores with a sharp knife. Fit a food processor with the
thinnest slicing blade. Cut the fennel bulbs into wedges and place
horizontally into the feed tube. Process in batches. Peel each orange, remove
the pith with a knife, and slice. Set aside. For the dressing: Whisk together the oil, juice, 1
teaspoon salt and the pepper in a small bowl. Place the fennel slices,
oranges slices and dandelion in a large bowl. Pour the dressing over the
salad and toss together. Sprinkle with salt and add some fennel fronds for
decoration. Tomato Fennel Salad 1 1/2 pounds heirloom tomatoes 1 small fennel bulb 2 tablespoons good olive oil 2 tablespoons fresh lemon juice 1 tablespoon cider vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Core the tomatoes and cut
into wedges. Remove the top of the fennel (save some fronds for garnish) and
slice the bulb very thinly crosswise with a knife or on a mandoline. Toss the tomatoes and fennel in a
bowl with the olive oil, lemon juice, vinegar, salt, and pepper. Garnish with
2 tablespoons chopped fennel fronds, season to taste, and serve. Roasted Fennel and Green Bean Relish Ingredients
Directions Preheat the oven to 350 degrees F. Put the fennel and onions in a
roasting pan. Add the olive oil, salt, and pepper and toss to coat evenly.
Roast until soft and lightly browned, about 1 hour, tossing once or twice.
Let cool. Combine the fennel mixture with the
beans and toss to mix. Serve at room temperature. Cod with Fennel, Dill and Tomato Ingredients
Directions Preheat oven to 375 degrees F. Rinse fish and squeeze lemon juice
over it. Season the fish with a little salt and reserve. Heat a large oven proof pan over
medium heat. Add extra-virgin olive oil, fennel and onion and season with
salt. Saute fennel and onions 7 to 8 minutes then add white wine and reduce a
minute, then add broth. Add tomatoes and season with salt and pepper. Set
fish into pan and spoon juices over the cod. Add a few sprigs dill to the
broth and set the pan into the hot oven to cook. Cook 12 minutes, until fish
is opaque. To serve, arrange cod on plate, top with vegetables and chopped
fresh dill. Wild Rice & Goat Cheese Dressing Ingredients
Directions Combine the rice, 4 cups water and
1 tablespoon of salt in a large saucepan, cover and bring to a boil over high
heat and cook until the grains open all the way, about 1 1/4 to 1 1/2 hours.
The rice should be very cooked (not even the slightest chewy). Drain well,
place in a large bowl and set aside. Preheat the oven to 375 degrees F. Butter
a 13x9x2 -inch baking dish. Heat 1 tablespoon of the butter in
a medium saute pan over high heat. Add the chorizo and cook until golden
brown. Remove the sausage with a slotted spoon to a plate lined with paper
towels. Melt the remaining butter in a
large saute pan over medium-high heat. Add the onions, carrots and celery and
cook until soft, 4 to 5 minutes. Add the garlic and thyme and cook for 1
minute. Add the onion mixture, bread,
parsley, 3 cups of the chicken stock and the egg to the rice and mix well to
combine. The mixture should be very wet; add more stock, if needed. Fold in
the goat cheese and season with salt and pepper to taste. Transfer the mixture to the
prepared baking dish and bake, uncovered, until heated through and golden
brown, about 30 minutes. Remove the dressing from the oven and let rest 10
minutes before serving. Sauteed Chicken Breast with Artichokes and Peppers Ingredients
Directions Preheat the oven to 400 degrees F. Heat a large skillet over
medium-high heat; add the olive oil. Season the chicken with salt and pepper
to taste. Lay the chicken skinned side down in the skillet and cook, turning
once, until golden, about 4 minutes per side. Transfer the chicken to a
baking dish or roasting pan and bake just until firm to the touch, about 10
minutes. Meanwhile, add the onion, garlic,
thyme to the skillet and season with salt and pepper, to taste. Cook,
stirring occasionally, until brown, about 5 minutes. Add the artichokes and
peppers and cook until brown as well, about 3 minutes. Add the vermouth and
stir with a wooden spoon to scrape up the browned bits from the bottom of the
pan. Simmer until the vermouth is syrupy, then add the broth and bring the
mixture to a full boil. Simmer until the sauce thickens, and season with salt
and pepper. Whisk in the butter and add the parsley. Pour the sauce over the
chicken, and serve. Sauteed Brussels Sprouts and Red Cabbage Ingredients
Directions Prepare a large bowl of ice water.
Set aside. Trim the Brussels sprouts and peel
off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger
sprouts can be quartered. Place the sprouts in a large saucepan, cover with
cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil
and drain immediately. Transfer the sprouts to the bowl of ice water. (This
will stop the cooking and preserve their color.) Drain well. Heat a large skillet over
medium-high heat, add the butter. When the butter is melted, add the Brussels
sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the
cabbage has softened and the sprouts are warmed through. Season with salt and
pepper and serve warm. Tip: To easily drain vegetables from an
ice bath, place a small colander over a bowl of ice water. Place the cooked
vegetables into the colander and dunk into the water. Remove the colander and
drain the veggies, leaving the ice and water behind. Braised Red Cabbage with Apples Ingredients
Directions Quarter the cabbage and cut away
the core, then cut the quarters into thirds. Rinse in cold water and set
aside. In a large stockpot, melt butter over medium heat. Saute the onion and
apples for 2 minutes until they begin to soften. Add the chopped dill, bay
leaves, cabbage, and broth. Cook for 5 minutes until it begins to wilt. Stir
in the vinegar to preserve the red color. Add sugar, salt, and pepper and cook
for 20 minutes until the cabbage is soft, stirring occasionally. Garnish with
fresh dill before serving. Wicked Pork with Greens and Fettuccine Ingredients For the Pork:
For the Greens:
For the pasta:
Directions To make the
marinade for the pork: In a food processor, blend garlic and ginger by
pulsing 3 times. Add in jalapeno and red bell pepper, pulse 3 times. Add in
remaining ingredients except pork, pulse 3 to 5 times to blend well, but not
liquefy. Season, to taste. Remove 1 1/2 cups of marinade and set aside. Place
pork in a resealable plastic bag and pour marinade over. Refrigerate for at
least 1 hour, up to 4 hours. Preheat oven
to 350 degrees F. Remove pork from refrigerator while oven is preheating,
drain off excess marinade and discard. Place pork in a roasting pan fitted
with a rack and cook until the internal temperature registers 160 degrees F,
on an instant-read thermometer, approximately 1 hour and 30 minutes. Meanwhile,
to make the greens: In a medium, non reactive bowl, whisk together reserved
marinade, vinegar, lime juice, cilantro, red pepper flakes and slowly whisk
in oil. Add half of the vinaigrette to a large bowl with the bok choy,
cabbage and green onions and toss to combine. Cover and set aside. Reserve
the other half of the vinaigrette. Cook pasta
al dente according to directions, add in olive oil and soy, toss to combine. Remove pork
from oven and let rest covered loosely for 10 minutes. Slice thin. For final
assembly: Arrange pasta on a large platter and top with sliced pork and
prepared vegetables. Drizzle entire dish with about 1/3 cup of the reserved
vinaigrette. Serve immediately. Tofu Stir-Fry with Fried Rice Ingredients
Directions Place wok over medium heat. Add 2
tablespoons sesame oil once hot add marinated tofu and cook for 2 minutes,
then add mushrooms, carrots, bok choy, yellow pepper and scallions. Stir-fry
vegetables quickly then add the soy sauce and oyster sauce. Stir well. Within
5 minutes stir-fry should be cooked. Once satisfied with texture place
mixture on a serving plate. In the same wok add the remaining tablespoon of
oil and add the lightly beaten eggs. Scramble the eggs then add the cooked
rice. Stir and fry. Serve with tofu vegetable mixture. For tofu marinade: In a medium bowl add tofu, red
chili flakes, soy sauce and rice wine vinegar. Stir making sure tofu is
covered. Let tofu sit for 10 minutes. For rice:
In medium saucepan add 2 cups water
and salt, bring to a boil add rice and cover. Lower heat and cook for about
20 minutes. Sea Bass with Fennel and Olives Ingredients
Directions Line a tray with greaseproof paper
and rub it with olive oil. Score the skin side of the fish fillets (about
halfway through the fish) and stuff with the herbs. Place the fish, skin side
up, on the tray and cover with a few good lugs of olive oil and salt and
pepper. Broil for 5 to 7 minutes until skin is crisp and fish is cooked
through. Gently fry the fennel and garlic
with a pinch of salt in a good lug of olive oil, until softened and lightly
coloured. Add the chard, with another pinch of salt, and cook until the
stalks are soft. For the sauce:
To make the sauce, gently fry the
garlic and anchovies in the olive oil until soft. Chop half the olives,
keeping the other half whole and add these to the garlic and anchovies. Fry
for another minute. Remove from the heat and add the cream and parsley.
Season with a little pepper and add some more olive oil. Serve the fish and
vegetables with the warm sauce poured over the top. Tuscan Chicken with White Beans and Wilted Greens Ingredients
Directions Arrange onions, fennel and garlic
in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken
broth. Season chicken all over with salt
and pepper and place on top of vegetables and beans in the slow cooker.
Sprinkle rosemary over chicken. Place roasted red pepper slices on top of
chicken. Arrange Swiss chard all around chicken. Cover and cook on LOW for 6 to 8
hours or on HIGH for 3 to 4 hours. Slice bread and grill or toast,
then drizzle with olive oil. Rub hot bread with garlic clove and serve with
meal. Penne with Braised Squash and Greens Ingredients
Directions Put a large pot of water on to boil
for cooking pasta. Heat oil in a large nonstick
skillet over medium heat. Add tofu and cook, stirring, until lightly browned,
3 to 5 minutes. Transfer to a plate. Add onion to the pan; cook, stirring
often, until softened and golden, 2 to 3 minutes. Add garlic and crushed red pepper;
cook, stirring, for 30 seconds. Return the tofu to the pan and add broth and
squash; bring to a simmer. Cover and cook for 10 minutes. Add chard and stir
to immerse. Cover and cook until the squash and chard are tender, about 5
minutes. Meanwhile, cook pasta until just
tender, 8 to 10 minutes or according to package directions. Drain and return
to the pot. Add the squash mixture, Parmesan, salt and pepper; toss to coat. |