Heavens Harvest Farm RECIPES
June 15, 2009	Volume 1
	Romaine Salad with Corn and Pepitas Ingredients Serves 4 · 1/3 cup pepitas (hulled pumpkin seeds) · 1/2 cup reduced-fat sour cream · 2 tablespoons white-wine vinegar · 1/4 teaspoon ground cumin · Coarse salt and ground pepper · 1 head romaine lettuce (about 1 pound), thinly sliced crosswise · 1 cup frozen corn kernels, thawed · 1/2 small red onion, thinly sliced Directions 1. Preheat oven to 350 degrees. Place pepitas on a rimmed baking sheet, and toast until golden brown, 6 to 8 minutes. Set aside. 2. In a large bowl, whisk together sour cream, vinegar, and cumin; season with salt and pepper. Add romaine, corn, onion, and pepitas. Toss to combine; season with salt and pepper. Green-Cabbage and Red-Apple Slaw with Brussels Sprouts Ingredients Serves 6 · 3 tablespoons cider vinegar · 1/2 small green cabbage, very thinly sliced (about 5 cups) · 8 brussels sprouts (about 6 ounces), trimmed, halved lengthwise, and thinly sliced · 1/2 small red onion, halved lengthwise and thinly sliced crosswise (about 1/2 cup) · 1/3 cup fresh orange juice · 4 teaspoons fresh lemon juice · 1 tablespoon finely chopped fresh dill · 1 teaspoon grainy mustard · 1 teaspoon poppy seeds · 1/2 teaspoon coarse salt · 1/8 teaspoon freshly ground pepper · 3 tablespoons extra-virgin olive oil · 2 small red apples, such as Gala, cut into matchsticks Directions 1. Bring 1 1/4 cups water to a boil in a large pot over medium-high heat. Add 2 tablespoons vinegar and the cabbage. Cover, and steam until cabbage has just wilted, about 2 minutes. Using a slotted spoon, transfer cabbage to a colander set over a large bowl. Immediately add brussels sprouts and onion to colander; toss to combine. Let cool 5 minutes. 2. Whisk orange juice, lemon juice, remaining tablespoon vinegar, dill, mustard, poppy seeds, salt, and pepper in a small bowl. Pour in oil in a slow, steady stream, whisking until emulsified. 3. Transfer cabbage mixture to a large bowl. Add vinaigrette and apples, and toss gently to coat. Let stand at room temperature 10 minutes, tossing occasionally. Serve. Slaw can be refrigerated in an airtight container up to 2 days. Tangy Cabbage Slaw Ingredients Makes 2 cups · 1/4 cup white-wine vinegar · 3 tablespoons safflower oil · 1/4 teaspoon celery seeds · 1 teaspoon grainy mustard · 1 teaspoon coarse salt · 1/2 small head green cabbage, finely shredded (3 cups) · 1 medium carrot, coarsely grated Directions 1. Whisk vinegar, oil, celery seeds, mustard, and salt in a medium bowl. Add cabbage and carrot, and stir to combine. 2. Let stand at room temperature for 1 hour before using, or cover and refrigerate for up to 1 day (bring to room temperature before using). Turnip Hash with Broccoli Rabe Ingredients Serves 4 · 1/2 pound plum tomatoes · 1/2 pound medium turnips, peeled and cut into 1/2-inch dice · 1/2 pound parsnips, peeled and cut into 1/2-inch dice · 1/2 pound Yukon gold potatoes, peeled and cut into 1/2-inch dice · 1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups) · 1 1/2 tablespoons extra-virgin olive oil · 1 medium onion, coarsely chopped · 4 garlic cloves, smashed · 3/4 teaspoon coarse salt · 1/4 teaspoon crushed red-pepper flakes · 1 teaspoon coarsely chopped fresh thyme Directions 1. Bring a large pot of water to a boil. Prepare an ice bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add tomatoes to the pot. Boil until skins are loosened, about 30 seconds; remove tomatoes with a slotted spoon (keeping water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed tomatoes, then coarsely chop flesh. 2. Add turnips to pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat process with parsnips, then potatoes. Add broccoli rabe to pot, and boil until bright green and crisp-tender, about 1 minute. Drain in colander; set aside. 3. Heat oil in a large, heavy skillet over medium heat until hot but not smoking. Add onion, garlic, salt, red-pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until vegetables begin to brown on bottom, about 15 minutes. 4. Add reserved tomatoes and broccoli rabe to skillet. Stir once; cook until vegetables are very tender and browned, about 25 minutes. Serve hot. Glazed Turnips and Parsnips with Maple Syrup Ingredients Serves 6 · 1 tablespoon vegetable oil, such as safflower · 1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick) · 1 pound turnips, peeled and cut into 1-inch wedges · 1 cup canned reduced-sodium chicken broth or water · 1/2 cup pure maple syrup · 2 tablespoons red-wine vinegar · Coarse salt and ground pepper · 2 tablespoons unsalted butter · 2 sprigs fresh rosemary Directions 1. In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. 2. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). 3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper. Potato and Turnip Cakes Ingredients Serves 4 · 1 pound russet potatoes (about 2 medium) · 1/2 pound white turnips (about 1 large) · 1/4 cup olive oil · 1 teaspoon coarse salt · 1/4 teaspoon ground pepper Directions 1. Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper. 2. Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt. Roasted Mixed Vegetables Ingredients Serves 6 · 1 medium onion, peeled and cut into 1 1/2-inch wedges · 1 medium red onion, peeled and cut into 1 1/2-inch wedges · 1 rutabaga, peeled and cut into 1-inch pieces · 4 small turnips, peeled and cut in half · 3 medium carrots, peeled and cut in half lengthwise · 1 pound butternut or acorn squash, peeled and cut into 2-inch pieces · 12 ounces brussels sprouts, cleaned and trimmed · 2 tablespoons olive oil · 1 teaspoon salt · 1/2 teaspoon freshly ground black pepper · 1 tablespoon chopped fresh rosemary · 2 teaspoons chopped fresh thyme · Olive-oil, cooking spray Directions 1. Heat oven to 450 degrees.with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender. Red-Leaf Salad with Roasted Sweet Potatoes Ingredients Serves 4 · 2 sweet potatoes, peeled and cut into 1-inch chunks · 1 medium red onion, quartered · 2 tablespoons olive oil · Coarse salt and ground pepper · 1 package (10 ounces) frozen cut green beans, thawed · 1/3 cup walnuts · 1 cup plain low-fat yogurt · 2 tablespoons white-wine vinegar · 1 garlic clove, crushed through a garlic press · 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces Directions 1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes. 2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes. 3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing. Loaded Sweet-Potato Skins Ingredients · 4 medium sweet potatoes (about 2 pounds total), scrubbed and patted dry · 1 tablespoon olive oil · Coarse salt and ground pepper · 1/4 cup low-fat buttermilk · 1/4 teaspoon sweet paprika, plus more for garnish · 4 slices bacon · 1/4 cup reduced-fat sour cream · 1 scallion, sliced, for garnish Directions 1. Preheat oven to 450 degrees. On a rimmed baking sheet, rub sweet potatoes with oil; season with salt and pepper. Bake until tender, 40 to 45 minutes. Let cool on sheet (keep oven on). 2. Halve sweet potatoes lengthwise; scoop out 1/3 cup flesh from each half into a medium bowl. Add buttermilk and paprika to bowl. Mash until smooth; season with salt and pepper. Stuff sweet-potato skins with filling. (To store, refrigerate, up to 2 days.) 3. Arrange sweet-potato skins on sheet; bake until lightly browned around edges, about 15 minutes. 4. Meanwhile, in a skillet, cook bacon over medium until crisp, 5 to 8 minutes. Drain on a paper-towel-lined plate; crumble. Stir together sour cream and 2 tablespoons water; drizzle over sweet-potato skins. Garnish with bacon, paprika, and scallion; cut in half to serve. Whipped Sweet Potatoes with Caramelized Apples Ingredients Serves 6 · 4 large sweet potatoes, pierced with the tines of a fork · 1/4 cup (1/2 stick) unsalted butter, softened · 2 tablespoons heavy cream · 1/2 cup applesauce, preferably homemade · 2 teaspoons grated fresh peeled ginger · 1 teaspoon coarse salt · Freshly ground pepper · 2 apples (1 pound), peeled, cored, and cut into 1-inch pieces · 3 tablespoons sugar Directions 1. Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle. 2. Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper. 3. Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes. 4. Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes. 5. Remove potato mixture from oven; top with caramelized apples, and serve. Chard Potstickers Ingredients Makes 24 · 1 tablespoon plus 1 teaspoon vegetable oil, such as safflower · 8 ounces Swiss chard (one small bunch), leaves coarsely chopped, stems minced · 4 ounces shiitake mushrooms, stems removed and discarded, caps chopped · 2 scallions, thinly sliced · 2 garlic cloves, minced · 2 teaspoons rice-wine vinegar · 1 teaspoon toasted sesame oil · 1 teaspoon low-sodium soy sauce · Coarse salt and ground pepper · 24 round dumpling wrappers Directions 1. In a large nonstick skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add chard, mushrooms, scallions, and garlic and cook until chard stems are crisp-tender and liquid has evaporated, 3 to 4 minutes. Squeeze excess liquid from chard. Transfer to a bowl; stir in vinegar, sesame oil, and soy sauce; season with salt and pepper. Wipe skillet dry and set aside. 2. Place 1 rounded teaspoon filling toward the edge of a dumpling wrapper. Moisten one edge with water using your finger. Bring two edges together, forming a half moon and enclosing filling. Pinch a couple of small pleats along top layer of wrapper. Seal by pressing pleated and unpleated edges together. Place on a parchment-lined baking sheet. Repeat. Keep dumplings and unused wrappers covered with damp paper towels while working. 3. Heat remaining tablespoon vegetable oil in reserved skillet over medium-high heat. Arrange dumplings in pan, tightly, flat-side down, and cook until deep golden brown, 2 to 3 minutes. Remove from heat. Add 1/2 cup of water. Return to heat. Cover and cook until heated through, all the water has evaporated, and bottoms are crisp, 4 to 6 minutes more (remove the lid for the last 30 seconds of cooking). Slide dumplings onto a serving platter, and serve with dipping sauce. Chard Quiche Ingredients Serves 6 · 3/4 cup all-purpose flour (spooned and leveled) · 3/4 cup toasted wheat germ · Coarse salt and ground pepper · 4 tablespoons olive oil · 1 pound Swiss chard (1 large bunch), leaves chopped, stems minced · 1/2 medium onion, minced · 1/2 cup grated Gruyere cheese (2 ounces) · 4 large eggs · 1 cup whole milk · 1 pinch ground nutmeg · 1 pinch ground mustard powder Directions 1. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, wheat germ, and 1/4 teaspoon salt. Set aside. In a medium skillet, heat 3 tablespoons oil over medium. Add half the chard to skillet, season with salt and pepper, and cook until chard wilts and releases liquid. Wipe skillet, set aside. 2. Add cooked chard to flour mixture and mix with fork to incorporate. Transfer to a 9-inch pie plate; firmly press mixture into bottom and up the side of pan. Bake until golden and firm, about 25 minutes. Cool. 3. In reserved skillet, heat remaining tablespoon oil over medium. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add remaining chard to skillet, season with salt and pepper, and cook until wilted, 2 to 3 minutes. 4. Transfer chard mixture to a colander. Press firmly with the back of a spoon to squeeze out as much liquid as possible. Top prepared crust with chard mixture and cheese; place on rimmed baking sheet. 5. In a medium bowl, whisk together eggs, milk, nutmeg, mustard powder, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Pour custard over chard mixture. Bake until custard is set, 40 to 45 minutes. Let stand 15 minutes before serving. Swiss Chard Tzatziki Ingredients Serves 4 · 1 cup green or red Swiss chard, stemmed and finely chopped · 1 garlic clove · 1/4 teaspoon coarse salt · 1 cup low-fat Greek yogurt · 1 tablespoon extra-virgin olive oil · 1 tablespoon fresh lemon juice · 1/8 teaspoon cayenne pepper · 2 whole-wheat pitas, cut into wedges and toasted Directions 1. Prepare an ice bath; set aside. Bring a large saucepan of water to a boil. Add chard; cook until just tender, 3 to 5 minutes. Drain. Immediately plunge into ice bath to stop the cooking. Drain. 2. Using a mortar and pestle, grind garlic and salt into a paste. Stir chard, yogurt, garlic paste, oil, lemon juice, and cayenne pepper in a medium bowl. Serve with pita wedges. Tzatziki can be refrigerated in an airtight container up to 1 week. Grilled Zucchini and Summer Squash Ingredients Serves 4 to 6 · 2 medium zucchini (about 1 pound) · 2 medium summer squash (about 1 pound) · 2 tablespoons olive oil · Coarse salt and ground pepper Directions 1. Heat a grill to medium-high. Meanwhile, trim ends of zucchini and summer squash and cut on the bias into rounds about 1/2-inch thick and 3 inches long. Place in large bowl and toss with oil, using your hands to evenly coat all sides. Season to taste with salt and pepper and toss again. 2. Place vegetables in a single layer on grill and cook until browned with grill marks, 4 to 5 minutes on each side. Transfer to platter and serve hot, warm, or at room temperature. Zucchini Salad with Red Onion Ingredients Serves 4 · 1 tablespoon red-wine vinegar · 1 tablespoon olive oil · Coarse salt and ground pepper · 1/2 small red onion, very thinly sliced · 4 small zucchini (about 1 1/2 pounds total) Directions 1. In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Stir in onion, and let stand 15 minutes. 2. Meanwhile, using a vegetable peeler, slice zucchini into paper-thin ribbons, avoiding seeds. Add to bowl with dressing, season with salt and pepper; toss to combine. Green Peas and Wild Mint Ingredients Serves 6 · 2 pounds English peas, shelled · 1/2 medium red onion, cored and thinly sliced · 1/2 cup loosely packed, torn mixed mint leaves (such as peppermint, spearmint, and black mint) · sparkling Vinaigrette (see below) · Sea salt and freshly ground pepper Directions 1. In a medium bowl, combine peas, onion, and mint. Add vinaigrette, and toss to combine. Season with salt and pepper. Serve immediately. Sparkling Vinaigrette Ingredients Makes about 3/4 cup · 1/4 cup red-wine vinegar · 1/4 cup extra-virgin olive oil · 1/4 cup sparkling mineral water Directions 1. In a small bowl, whisk together vinegar, oil, and water. Use immediately. Making Medicinal Teas Single Ingredient Teas Leaves and Flowers Pour a quart of boiling water over 4 tablespoons of the herb, cover and steep for 20 minutes, and strain. Tea Recipes for Women's Health PMS Relieving Nettle Tea Pour a quart of boiling water over 4 tablespoons dried nettles (plus a tablespoon of spearmint or peppermint for flavor); steep for at least 20 minutes, and strain. Drink 2 cups or more daily. Cramp-Relief Tea Add 5 to 6 tablespoons of fresh or dried ginger to 1 quart of water; cover and simmer for 10 minutes. Add honey and lemon to flavor. Sip hot throughout the day. Pregnancy-Prep Tea Blend Combine 1 part each of dried tea nettle leaf, raspberry leaf, lady's mantle, and cut-and sifted ginger. Drink 3 to 4 cups daily. Scallion Couscous Ingredients · 1 cup couscous · 3/4 cup boiling water · 2 scallions, cut into matchsticks · 2 tablespoons olive oil · 1 tablespoon fresh lime juice · Coarse salt and ground pepper Directions 1. Stir couscous into boiling water. Cover and let steam, off heat, until tender, about 5 minutes. Fluff with a fork and add scallions, olive oil, and lime juice. Season with coarse salt and ground pepper. Lentils with Scallions and Peppers Ingredients Serves 4 · 1 cup French green lentils · 3 cups homemade or canned low-sodium chicken stock, skimmed of fat · 3 tablespoons olive oil · FOR THE VEGETABLES · 4 scallions, sliced crosswise 1/4 inch thick · 1/2 yellow pepper, cut into 1/4-inch dice · 1 very large shallot (1 1/2 ounces), peeled · 1 large clove garlic, peeled · FOR THE SEASONING · 1 bay leaf · 1 teaspoon balsamic vinegar · Salt and freshly ground pepper to taste Directions 1. In a small saucepan, combine lentils, shallot, garlic, bay leaf, and chicken stock; bring to a boil. Reduce heat to low, and simmer until lentils are tender, about 40 minutes. Drain, and discard seasonings. 2. In a large skillet, heat oil over medium-high heat. Add scallions and yellow pepper, and saute just to slightly soften vegetables, 3 to 4 minutes. Add lentils, vinegar, salt and pepper to taste, and cook, tossing until well heated, 3 to 4 minutes. Transfer to a serving dish, and serve immediately the sauteed shrimp. Scallion Oil Ingredients Makes 3/4 cup · 1 scallions, green parts only, coarsely chopped (about 1/3 cup) · 1/3 cup coarsely chopped fresh flat-leaf parsley · 1/2 cup extra-virgin olive oil Directions 1. In a food processor fitted with the metal blade, process scallions and parsley until fine. Add oil, and process until well combined. Strawberry Crush Ingredients Serves 4 · 4 cups strawberries, hulled and cut in half · 1 cup ice cubes · 1/4 cup whole unblanched almonds · 1/4 cup sugar · 3 tablespoons milk · 2 tablespoons almond-flavored liqueur, such as Amaretto · 2 teaspoons slivered unblanched almonds for garnish Directions 1. Place strawberries in an airtight container or plastic bag and leave in the freezer for 1 1/2 hours. 2. Remove strawberries from freezer. Place half of the frozen strawberries in the jar of a blender. Add ice, whole almonds, sugar, milk, and liqueur and as many more strawberries as will fit. Blend until there is enough room to add more strawberries. Add remaining strawberries and blend until smooth and spoonable. Divide among 4 serving dishes. Garnish with slivered almonds and serve immediately. Strawberry Corn Muffins Ingredients Makes 12 muffins · 1 1/2 cups chopped dried strawberries · 3 cups plus 1 tablespoon all-purpose flour · 1 1/2 cups milk · 1/2 pound (2 sticks) unsalted butter, melted and cooled · 3 large eggs · 1 cup sugar, plus more for sprinkling · 1 cup yellow cornmeal · 2 tablespoons baking powder · 1 1/2 teaspoons salt Directions 1. Heat oven to 350 degrees. Line a 12-cup muffin tin with paper liners; set aside. Place strawberries and 1 tablespoon flour in a bowl; toss to combine; set aside. In a medium bowl, combine milk, melted butter, and eggs; set aside. 2. In the bowl of an electric mixer fitted with the paddle attachment, combine the remaining 3 cups flour, sugar, cornmeal, baking powder, and salt. Add the milk mixture; mix on low speed until just blended. Add reserved dried strawberries; mix to combine. Spoon batter into prepared tin, making sure all batter is used. Brush muffin tops with water, and sprinkle with sugar. 3. Place in oven; bake until golden brown and a cake tester inserted in the middle of a muffin comes out clean, about 30 minutes. Cool slightly on a wire rack. Remove muffins from pan, and place on a wire rack to cool. Strawberry Hibiscus-Tea Lemonade Ingredients Makes 6 1/4 cups; serves 6 to 8 · 6 cups water · 6 hibiscus tea bags · 2 pounds strawberries, hulled and halved · 1/4 cup plus 2 tablespoons sugar · 1/4 cup plus 2 tablespoons fresh lemon juice (from about 3 lemons) · 1/4 cup simple syrup (see below) Directions 1. Bring water to a simmer in a small saucepan. Remove from heat, add tea bags, and steep for 30 minutes. Discard tea bags, and pour tea into a pitcher. Let cool completely. 2. Combine strawberries and sugar in a heatproof bowl set over a pot of simmering water. Heat until strawberries release their juices, about 25 minutes. Strain through a sieve into the pitcher. (Stir gently, but do not press strawberries or juice will become cloudy.) 3. Add lemon juice and simple syrup to the pitcher, and stir to combine. Divide juice among ice-filled glasses. (Or cover, and refrigerate for up to 3 days.) Simple Syrup Ingredients Makes 1 1/2 cups · 1 cup sugar · 1 cup water Directions 1. Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month. Your comment (500 characters maximum) Your comment (500 characters maximum) Print Options ·Print (no photos) ·Print (with photos)