Heavens Harvest Farm Recipes
June 21, 2010
	Pasta with Beets and Blue Cheese Ingredients Serves 6 · 2 pounds small red or golden beets, scrubbed well · 1 clove garlic, minced · 1/4 cup fresh orange juice · 2 tablespoons olive oil · 1/2 teaspoon ground coriander · Coarse salt and ground pepper · 1 pound gemelli, or other short tubular pasta · 6 ounces blue cheese, crumbled (1 cup) Directions 1. Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges. 2. In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper. 3. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper. 4. Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately. Beet and Potato Salad Ingredients Serves 6 · 1 bunch beets, greens trimmed and reserved · 4-5 Potatoes · Coarse salt, to taste · 6 tablespoons extra-virgin olive oil · 2 garlic cloves, thinly sliced · 5 ounces mild blue cheese (preferably Danish blue), crumbled · Freshly ground pepper, to taste Directions 1. Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets. 2. Meanwhile, quarter the potatoes and put into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. 3. Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain. 4. Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately. Veggie Cobbler Ingredients Makes two 9-inch cobblers · 4 cups chopped collard greens, tough stems removed · 3 tablespoons olive oil · Coarse salt and freshly ground pepper · 2 large ears corn · 4 ribs celery , sliced 1/4 inch thick · 1 teaspoon celery seeds · 2 onions , chopped · 1/2 cup plus 2 tablespoons unsalted butter · 2 cups broccoli florets · 2 cups chopped carrots · 1 1/2 cups cauliflower florets · 5 tablespoons all-purpose flour · 2 teaspoons seasoned salt · Cobler Crust Directions 1. Place greens and oil in a small stock pot or Dutch oven. Add enough water to cover; season with salt and pepper. Cover, set over medium heat and bring to a boil. Reduce heat to a simmer; let cook until greens begin to fall apart, about 1 hour. Drain greens and set aside. 2. Fill a medium saucepan with water and bring to a boil. Add corn; cook until tender, about 20 minutes. Remove corn and cut kernels from cob; discard cobs and set aside kernels. 3. In a large stock pot or Dutch oven, bring 10 cups water, celery, and celery seeds to a boil over medium heat; let cook for 30 minutes. Remove celery; set aside. Set pot of water aside. 4. In a medium saute pan, melt 3 tablespoons butter over medium heat. Add onions and celery; cook until browned, 8 to 10 minutes. Add to pot with celery seeds along with broccoli, carrots, cauliflower, corn, and greens. 5. Place pot over medium-high heat and bring to a boil, stirring to combine. Reduce heat to a simmer, and cook until broccoli turns a vibrant green color, 2 to 3 minutes. In a medium saute pan, melt 1/4 cup butter. Remove from heat. Gradually stir flour into melted butter until flour is dissolved and mixture has thickened; whisk into simmering vegetable mixture. Continue cooking, stirring occasionally, until thickened, 2 to 3 minutes more. Season with seasoned salt and pepper, whisk in 1 tablespoon butter, and set aside. 6. Preheat oven to 375 degrees. Line 2 baking sheets with parchment paper and set aside. Melt remaining 2 tablespoons butter; set aside. Lightly dust work surface with flour and roll out 1 piece of dough into a circle about 13 inches in diameter. Repeat process with remaining pieces of dough. Place 1 round of dough in a 9-inch deep-dish pie plate; fold overhanging dough inward. Ladle in half of the filling; cover with a second piece of dough and fold overhanging dough inward over the top of the cobbler. Score top in 4 or 5 places with a paring knife. Repeat process with remaining 2 pieces of dough and filling. Generously brush tops with remaining tablespoons of melted butter. Place each cobbler on a prepared baking sheet; bake until golden brown and bubbling, about 45 minutes. Cobbler Crust Makes enough for two 9-inch cobblers · 4 cups all-purpose flour, plus more for work surface · 1 1/2 teaspoons salt · 1 1/3 cups vegetable shortening Directions 1. Sift together flour and salt in a medium bowl. Cut in shortening using a pastry blender until pieces are the size of small peas. Add 8 to 10 tablespoons water, 1 tablespoon at a time, blending with a fork until a dough forms. Divide dough into 4 pieces and roll into balls. Cover with plastic wrap and refrigerate for 25 minutes before using. BOK - CHOY NOODLE SALAD 1 bok choi 1 bunch green onion 2 tbsp. butter 1/2 c. sesame seeds 1 c. cashews 3/4 c. slivered almonds 1/2 c. vinegar 1 c. oil 1/2 c. sugar Cut up bok choi and onions. Saute 2 tablespoons butter, 1/2 cup sesame seeds, 1 cup cashews and 3/4 cup slivered almonds. Add to bowl after sauteed. Mix together 1/2 cup vinegar, 1 cup oil and 1/2 cup sugar. Pour over items in bowl. Break up by hand Ramen noodles into bowl and do not cook the noodles or use the flavor packet inside. Shake and stir salad very well. SWEET AND SOUR BOK CHOY 3 tbsp. salad oil 1 head bok choy, washed, trimmed, & cut into 1" pieces 1/4 c. packed brown sugar 1/2 tsp. minced fresh ginger root 1 tbsp. cornstarch 1 sliced sweet onion 1 tbsp. soy sauce 1/4 c. red wine vinegar Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings. ORIENTAL STIR - FRY 1/4 c. dry sherry 1/4 c. water 2 whole chicken breasts, cut into strips 1/4 c. oyster sauce & soy sauce 1 tbsp. cornstarch 1 tbsp. cooking oil 1/4 tsp. ground ginger 1 clove garlic, minced 4 c. sliced bok choy 1 c. sliced fresh mushrooms 3/4 c. pepper strips Combine sherry and water. Add chicken, stirring to coat well. Cover and marinate for 30 minutes, stirring occasionally. Drain chicken, reserving marinate. Stir oyster sauce and cornstarch into marinate. Preheat a large skillet over medium heat; add cooking oil. Stir-fry ginger and garlic in oil for 15 seconds. Add bok choy for 3 minutes, add mushrooms and peppers for 3 minutes, remove. Add chicken. Stir-fry 3 minutes or until done. Push chicken aside and add marinade. Cook until thick and bubbly. Return vegetables to skillet. Stir. CHICKEN SAUTE WITH BACON AND SCALLIONS 4 slices bacon 1 1/3 lb. chicken breasts Salt & pepper 3 scallions 2 tbsp. white wine or chicken stock Cut the bacon into 1/2 inch pieces. Cut the chicken, across the grain, into 1/2 inch slices and toss it with 1/4 teaspoon salt. Cut the scallions, including the green tops, into thin slices. Brown the bacon in a large frying pan. Remove it from the pan. Put half the chicken in the pan and sear over medium-high heat, stirring frequently, about 3 minutes. Add to the cooked bacon and cook the remaining chicken in the same way. Return the bacon and chicken to the pan and cook for 5 more minutes. Add the wine or stock and stir with a wooden spoon to deglaze the bottom of the pan. Stir in scallions and season to taste with salt and pepper. Serve with rice or buttered noodles. PASTA WITH GREEN PEAS, BASIL AND SCALLIONS 2 c. fresh or frozen green peas 2 tbsp. butter 1/4 c. dry vermouth 1/2 c. chopped fresh scallions with tops 2 tbsp. finely chopped fresh basil 1/2 lb. fettuccine Parboil fresh peas - boil to thaw frozen peas. Heat butter in skillet. Add vermouth and scallions. Cook 10 minutes until scallions turn soft and vermouth thickens. Add peas and basil. Turn heat to high for 2 minutes. Pour immediately over pasta. Toss well and serve. Serves 4. YELLOW SQUASH PICKLES Preparation time: 25 minutes. Standing time: 2 hours. A tantalizing pickle made of yellow squash will become a much loved recipe due to its ease of preparation and mouth-watering quality. It makes a good addition to any meal. For about 2 quarts pickles, you will need: 8 c. thinly sliced yellow squash 3 onions, chopped 1 green pepper, chopped 1/3 c. salt 2 1/2 c. vinegar 2 1/2 c. sugar 1 tbsp. each mustard seeds and turmeric 1 tsp. celery seeds TIPS: Use squash in prime condition. Scrub well before slicing. White vinegar will give the best color. In large mixing bowl, combine squash onions, and green pepper. Add combined 1/3 cup salt and water to cover. Stir lightly. Cover and set aside for 2 hours. Drain. Combine remaining ingredients in large pot. Bring to a boil. Add squash mixture. Boil 3 minutes. Pack in hot, sterilized jars, leaving 1/2 inch head space. Seal jars. Serve pickles well chilled. YELLOW SQUASH FRITTERS 1-1/2 c. yellow squash, grated 1/2 c. unsifted flour 1/8 tsp. pepper 1 egg, beaten 1/2 tsp. salt 1 tsp. baking powder Mix all ingredients together. Drop by spoonfuls into hot, buttered frying pan. Cook until golden brown, turning while cooking. Serve with syrup of your choice. FRESH YELLOW SQUASH SALAD Sliced yellow squash Fresh mushrooms (optional) Green bell pepper, chunked or diced Slice onion (ring or diced), purple onion (adds color) Sliced carrots Sliced celery Sliced cucumber Good Seasons Italian salad dressing or a dressing made from oil, sugar and vinegar. Pour dressing over sliced vegetables and chill until ready to be served. POTATOES WITH SAGE AND PARMESAN CHEESE 4 large potatoes, well scrubbed 2 quarts boiling salted water 1/3 cup butter 1 1/2 teaspoons dried sage leaves 3/4 cup freshly grated Parmesan cheese 1/2 teaspoon cracked black pepper salt, to taste (if needed) Wash and peel potatoes. Cut into 6 to 8 lenthwise wedges. Meanwhile, bring the salted water to a boil. Drop in potatoes and boil for 5 minutes. Remove potatoes (they will still be firm). Drain. In a skillet, melt butter over low heat and heat until butter has nearly browned. Stir in crumbled sage and potatoes. Continue to cook over medium heat for 10-15 minutes, stirring occasionally until all the butter has been absorbed and the potatoes are tender. Sprinkle with Parmesan cheese and black pepper. Taste and adjust seasoning (adding salt, if needed). Stir to mix and serve immediately. CHICKEN BREASTS WITH SAGE 3 chicken breasts, boned, trimmed, and halved 3 tbsp. butter 10-12 fresh sage leaves 1 c. dry white wine plus or minus Salt and pepper to taste Place the chicken breast halves so the breasts are flat. In a saute pan, melt the butter. Add the sage and on a medium high flame, brown the chicken halves, lightly on both sides. Sprinkle with salt and pepper, then add half the wine. Turn the breasts as they cook and as the wine reduces, add the rest of the wine. The chicken should be cooked in about 8 minutes, depending on the breast size. Place chicken on serving dish. Pour pan juices and sage over and serve. Serves 4. CREAMY LEMON BALM PUDDING 6 tbsp. vanilla sugar 3 tbsp. cornstarch 1 c. milk 1 c. light cream 3 tbsp. snipped fresh lemon balm Combine vanilla, sugar and cornstarch in a saucepan. In another saucepan, heat milk and cream just until scalded. Pour over sugar mixture, stirring while pouring. Place over medium heat and stir until it starts to thicken. Add lemon balm while stirring. Pour into four dessert dishes. Chill. Serve with a dollop of whipped cream and sprigs of fresh lemon balm if desired. To make vanilla sugar: Place a fresh vanilla bean in a quart jar of sugar. Cover and let stand for a week before using. LEMON BALM SAUCE 3/4 c. sugar 4 tbsp. water 1 tbsp. fresh lemon balm or lemon verbena leaves 2 tbsp. butter Juice of 1 lemon Dash salt In a saucepan, boil sugar and water several minutes until syrupy. Add lemon balm leaves and cook five minutes. Remove leaves. Add butter and salt and lemon juice. Continue cooking over low heat, stirring constantly, until sauce is desired thickness MINT CANDY 8 oz. mint leaves, crushed 2 cups boiling water 2 lbs. sugar 1 egg white In a 1 quart Thermos, add crushed mint leaves. Pour over 2 cups boiling water and allow the mint to steep for several hours. Strain the leaves and discard, reserving the mint water. Measure out 1 pint of mint water, adding extra water to equal 1 pint, if needed. When the liquid has cooled to room temperature, add the beaten white of one egg and 2 lbs. sugar. In a heavy bottomed saucepan, boil the mixture slowly until thick, skimming off any foam that rises to the surface. Test the candy by dropping a small amount from a spoon into a cup of cold water. When it hardens quickly, it is done. Pour onto shallow edged buttered baking sheets. Mark off in small squares and set aside to cool. When cold, break it up into small pieces and wrap in wax paper. Store in an airtight container. CHICKEN IN SPICEY GARLIC-MINT SAUCE 1/3 olive oil 1/4 cup apple cider vinegar 2 tablespoons black pepper 1 tablespoon salt 1 tablespoon chili powder 1 tablespoon garlic powder 12-15 cloves garlic 1 1/2 tablespoons brown sugar 15-20 fresh mint leaves 1 1/2 tablespoons oregano Juice of 1 freshly squeezed lime 2 tablespoons Texas Pete hot pepper sauce Combine all ingredients into a blender, and blend until smooth, add water if necessary. Set aside a small amount of marinade for basting later. The amount above work good for three to four boneless chicken breasts. Let marinade for at least two hours. Cook on a charcoal grill, brush marinade on as needed while cooking.