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Heavens Harvest Farm Recipes |
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Cider Braised Greens Ingredients
Directions Combine the onion, cider, chicken
stock, and salt in a large pot and bring to a boil over medium-high heat.
Reduce the heat to medium and add the chard and kale. Cover the pot and
simmer for 10 minutes. Check the greens for tenderness, stir them, and add a
little more salt. Re-cover the pot and cook until the greens are fully
tender, about 4 minutes more. Kale Gratin with Pancetta Ingredients
Directions Preheat the broiler but place the
oven rack on the second shelf down from the heat source. Bring a few inches of water to a
boil in a deep skillet or pot, add the kale and salt and cook 5 to 6 minutes;
drain and dry the greens. Return the skillet to the stove
over medium-high heat and add 1 tablespoon of extra-virgin olive oil and
pancetta. Crisp the pancetta and add the cream and garlic. Season with
nutmeg, salt, and pepper then reduce 7 to 8 minutes to about 1/2 to 2/3 cup.
Add cooked greens to cream and stir to coat evenly. Transfer to shallow
casserole. Toss with breadcrumbs with the
remaining 2 tablespoons of extra-virgin olive oil. Season the crumbs with
salt and pepper and combine with cheese. Place the casserole on the second
shelf under broiler and brown breadcrumbs and cheese for 5 minutes Kale and Potato Hash Ingredients
Directions Place kale in a large
microwave-safe bowl, cover and microwave until wilted, about 3 minutes.
Drain, cool slightly, and finely chop. Meanwhile, mix horseradish,
shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes;
stir to combine. Heat oil in a large nonstick
skillet over medium heat. Add the kale mixture, spread into an even layer and
cook, stirring every 3 to 4 minutes and returning the mixture to an even
layer, until the potatoes begin to turn golden brown and crisp, 12 to 15
minutes total. A 1- to 1 1/2-pound bunch of kale
yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes,
remove the tough ribs, chop or tear the kale as directed, then wash
it--allowing some water to cling to the leaves. The moisture helps steam the
kale during the first stages of cooking.Ingredient note: Fresh, partially
cooked, shredded potatoes for hash browns can be found in the refrigerated
produce section and sometimes in the dairy section of most supermarkets.
Alternatively, boil potatoes until they can just be pierced with a fork but
are not completely tender. Let cool slightly, then shred. Shredded Kale Salad Ingredients
Directions In a medium fry pan over medium
heat cook bacon until brown and crispy. Remove bacon and place onto a plate
lined with a paper towel. Pour off all but 2 tablespoons of
the bacon fat from the pan. Turn down heat to low and whisk the balsamic
vinegar into the bacon fat. Pour over kale. Season with salt and pepper. Toss
to coat and set aside. In small nonstick fry pan over
medium heat add butter and fry egg sunny side up. Transfer the kale to a serving dish
and top with fried egg, orange segments, bacon and dollops of ricotta cheese.
Glazed Sea Scallops with Wilted Ingredients
Garnish:
Directions In a small
bowl whisk together soy sauce, vinegar, sugar, 1 1/2 tablespoons olive oil,
sesame oil, and salt and pepper to taste. In a bowl
toss cabbage, carrot, and scallion with 2 tablespoons soy sauce mixture. Remove
tough muscle from side of each scallop if necessary. Pat scallops dry with
paper towels and season with salt and pepper. In a heavy non-stick skillet just
large enough to hold scallops in one layer heat remaining 1/2 tablespoon
olive oil over moderately high heat until hot but not smoking and saute
scallops until golden and cooked through, about 2 minutes on each side.
Transfer scallops to a bowl. Add remaining soy sauce mixture to skillet and
boil until reduced to a glaze. Add glaze to scallops and toss to coat well.
Keep scallops warm. Add slaw to
skillet and cook over moderately high heat, stirring, just until cabbage is
wilted, 1 to 2 minutes. Season slaw with salt and pepper. Serve slaw
topped with scallops and garnished with scallion greens. Grilled Sausages with Grapes and Cabbage Ingredients
Directions Preheat grill. In a 12 to 14 inch saute pan, heat
olive oil until smoking. Add onion and cook until softened and starting to
brown, about 6 to 7 minutes. Add grapes and cabbage and cook until cabbage is
soft and some grapes have expanded, about 12 to 15 minutes. Meanwhile, place sausage on grill
and cook through, turning regularly, about 12 to 15 minutes. Add vinegar to
cabbage mixture and season with salt and pepper. Place sausage over cabbage
and serve from the pan. Steamed Cod with Rice Ingredients Rice:
Directions Combine all
liquid and heat. Add rice and cook, covered, until tender. Set aside to cool.
Fill a small sauce pan with water, add 1 teaspoon salt, and bring to a boil.
Blanch the napa leaves in the water for 2 minutes. Refresh in some cold
water. Drain. Season the cod fillets with salt and pepper. Brush 1 teaspoon
of oyster sauce on each piece. Lay out the napa leaves inside up, stem end
toward you. Take 1/4 cup of the finished rice and flatten it onto the leaf,
within 1-inch of the sides, and 2 inches of the top and bottom. Place the cod
in the middle of the rice. Sprinkle it with a pinch of the chopped ginger.
Fold in the sides of the leaves to the center. Fold the stem over the top of
the fish and continue to roll, making a bundle. Continue with the rest of the
fish. Place seam side down on the rack of your steamer, cover and steam for
15 minutes. Serve with mustard vinaigrette. Carrot, Ingredients
Directions Slice carrots and radishes as
thinly as possible and add to a large bowl. Add mint and cilantro. Remove the
peel and pith from the oranges. Working over a bowl to catch the juice, cut
between the membranes to remove the orange segments; add them to the carrots.
Squeeze the membrane to extract the rest of the juice and add the cinnamon,
sugar, lemon juice, orange flower water, and salt, to taste. Mix to dissolve
sugar and salt. Pour over the carrot mixture and gently toss to coat. The
salad can be served immediately but allowing it to sit for 1 or 2 hours will
help the flavors to blend. Just before serving, taste and adjust seasoning. Radishes with Butter and Salt Ingredients
Directions Arrange the radishes on a bed of
sea salt. Spread the butter on slices of toasted bread and arrange artfully
on a platter. Serve at room temperature. Herbed Butter:
Combine all the ingredients in the
bowl of an electric mixer fitted with the paddle attachment on low speed
until combined. Do not whip. Quick Pickled Radishes Ingredients
Pickling mix:
Directions Take a
large deep dish and lay the radishes out in it. In a large pot add the
pickling ingredients and bring to a boil. Remove from heat and pour the
boiling mix over the radishes in each dish. Cover tightly with plastic wrap
immediately and set aside. Once cooled to room temperature, strain and serve.
Radish, Apple and Onion Salad Ingredients
Dill
and Poppy Dressing:
Directions Combine
radish, apple (coated in lemon to retard browning) and onion with chopped
lettuce. In a small bowl, combine vinegar with sugar and salt. Whisk in oil,
stir in sour cream, poppy and dill. Drizzle dressing evenly over salad and
serve. Chicken Breast with Feta, Celery and Radish Salad Ingredients Chicken:
Salad:
Directions Preheat the
oven to 350 degrees F. Heat a
large nonstick oven proof skillet over medium-high heat. Add the olive oil
and swirl to coat the skillet. Season the chicken breast with salt and pepper
on the smooth side of each breast. Place in the skillet seasoned side down
and cook without disturbing until brown and crisp, about 3 to 4 minutes.
Season the top side of the chicken and flip. Cook 1 minute over the burner;
then transfer the skillet to the oven until the chicken registers 165 on an
instant-read thermometer, about 8 to 10 minutes more. Set chicken aside to
rest for 5 minutes before serving. Divide the
romaine, celery, radishes, and feta among 4 plates. Drizzle about 3/4 of a
tablespoon of the olive oil over each salad, season with salt and pepper and
serve with a lemon wedge. Cucumber, Grape Tomato and Dill Salad Ingredients
Directions Put shallot, mustard, and vinegar
in a blender, and blend. With the motor running, slowly drizzle in oil. Toss
cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the
tomatoes. Garlic and Herb Tomatoes Ingredients
Directions Heat the olive oil in a saute pan
large enough to hold all the tomatoes in one layer. Add the garlic to the oil
and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley,
thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes,
tossing occasionally, until the tomatoes begin to loose their firm round
shape. Sprinkle with a little fresh chopped basil and parsley and serve hot
or at room temperature. Bok Choy Salad Ingredients
Serves 4 ·
4 teaspoons rice vinegar ·
1 tablespoon soy sauce ·
1 teaspoon toasted sesame oil ·
3/4 teaspoon sugar ·
5 cups sliced, raw bok choy (any type; about
1 1/2 pounds) ·
2 tablespoons chopped cashews Directions
1.
Whisk together 4 teaspoons rice vinegar, 1
tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar
in a bowl. Toss in 5 cups sliced, raw bok choy (any type; about 1 1/2
pounds). Top with 2 tablespoons chopped cashews. Stir Fry Bok Choi Ingredients
1 -2 cups bok choi cleaned and
cut into bit size pieces ¼ Italian salad dressing Olive Oil Directions Over medium heat, combine bok
choi and dressing and cook until tender. Pasta Salad with Olives and Mozzarella Ingredients
Directions Bring 1 gallon salted water to a
rolling boil in a large stockpot. Add 1 tablespoon olive oil, and pasta, and
cook until al dente, about 6 to 8 minutes. Drain in a colander, shaking
vigorously, and immediately transfer to an oiled cookie sheet or clean
countertop to cool. When cool, transfer to a bowl, and toss with 1/4 cup
extra virgin olive oil. Mix all remaining ingredients in a
bowl. Toss with pasta, adjust seasonings, and serve. Kinda Sorta Sours Ingredients
Directions Combine the onion and cucumber
slices in a clean spring-top jar. Combine the remaining ingredients,
with the exception of the garlic, in a non-reactive saucepan. Bring to a boil
and simmer for 4 full minutes to wake up the spice flavors. Add the garlic cloves to the jar.
Slowly and gently pour the pickling liquid over the onion and cucumber
slices, filling to the top of the jar. Cool to room temperature. Top off
the pickles with any remaining pickling liquid and refrigerate. Sauteed Snap Peas with Scallions and Radishes Ingredients
Serves 4 ·
3/4 pound sugar snap peas ·
8 scallions ·
8 radishes ·
1 tablespoon butter ·
Coarse salt ·
Ground pepper Directions
1.
Trim sugar snap peas. Slice scallions (white
and pale-green parts only) into 2-inch lengths. Trim and quarter radishes. 2.
Melt butter in a large skillet over
medium-high heat. Add snap peas; cook, tossing frequently, until just
beginning to soften (do not brown), 3 to 4 minutes. 3.
Add scallions and radishes; season with salt
and pepper. Cook, tossing frequently, until scallions soften and snap peas
are crisp-tender, 1 to 2 minutes more. Shrimp with Scallions and Crispy Potatoes Ingredients
Serves 4 ·
2 tablespoons plus 1 teaspoon olive oil ·
2 baking potatoes (about 1 pound total),
scrubbed and cut into 1/2-inch cubes ·
2 scallions, white and green parts separated
and thinly sliced ·
1 pound large peeled and deveined frozen
shrimp, thawed ·
2 teaspoons curry powder ·
Coarse salt and ground pepper Directions
1.
In a large nonstick skillet, heat 2
tablespoons oil over medium-high. Add potatoes, and cook, stirring
occasionally, until browned and crisp, 12 to 14 minutes. Add scallion whites,
and cook 1 minute more. Transfer to a plate (reserve skillet). 2.
Add remaining teaspoon oil, shrimp, and
curry powder to skillet; cook, stirring occasionally, until shrimp are cooked
through, 2 to 3 minutes. Return potatoes and scallion whites to skillet, and
toss with shrimp; season with salt and pepper. Serve topped with scallion
greens. 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. Sauteed Corn, Bacon, and Scallions Ingredients
Serves 4 ·
4 slices bacon, cut into 1-inch strips ·
4 cups corn kernels ·
Coarse salt and ground black pepper ·
Pinch of red-pepper flakes ·
2 to 3 scallions, sliced Directions
1.
Cook bacon in a large skillet over
medium-high heat, turning occasionally, until browned, 4 to 6 minutes. 2.
Add corn kernels; season with salt, pepper,
and a pinch of crushed red pepper. Cook, stirring often, until corn is
tender, 5 to 8 minutes. Stir in scallions. Serve immediately. Fettuccine with Parsley Pesto and Walnuts Ingredients
Serves 4 ·
Coarse salt and ground pepper ·
3/4 pound fettuccine ·
2 cups packed fresh parsley ·
1/4 cup walnuts, plus more chopped for
serving ·
1/4 cup grated Parmesan, plus more for
serving ·
1 garlic clove ·
1 tablespoon fresh lemon juice ·
1/4 cup olive oil ·
5 ounces baby spinach Directions
1.
In a large pot of boiling salted water, cook
pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to
pot. 2.
In a food processor, puree parsley, walnuts,
Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms.
With machine running, add oil in a thin stream; process until very smooth,
about 1 minute. Season pesto with salt and pepper. 3.
To pasta in pot, add pesto, 1/4 cup pasta
water, and spinach; toss to combine. Thin with pasta water as needed. Serve
sprinkled with walnuts and Parmesan. Parsley Toasts Ingredients
Makes about 4 1/2 dozen ·
1 baguette (about 14 inches long), cut
diagonally into 1/4-inch-thick slices ·
1 garlic clove, crushed ·
Extra-virgin olive oil, for brushing ·
1/4 cup loosely packed fresh parsley leaves,
finely chopped Directions
1.
Preheat oven to 375 degrees. Rub one side of
each baguette slice with the garlic clove, and brush with oil. Sprinkle each
slice with 1/8 teaspoon parsley. Place on baking sheets, and bake until
golden brown, 8 to 10 minutes. Serve warm or at room temperature. Parsley Potato Chips Ingredients
Serves 8 to 10 ·
1 cup (2 sticks) unsalted butter, melted ·
Salt and freshly ground pepper ·
6 large ·
1 cup firmly packed fresh flat-leaf parsley
leaves Directions
1.
Preheat oven to 400 degrees. Line a baking
sheet with parchment paper. Using a brush, paint a thin, even coating of
butter on the parchment; sprinkle lightly with salt and pepper. 2.
Using a mandoline, slice potatoes lengthwise
into even, translucent slices. Place the slices 1/4 inch apart on the
buttered parchment. Brush potato slices with butter, leaving no streaks or
puddles. Place 1 or 2 parsley leaves on top of each, and flatten with your
fingers. Place a matching-size potato slice on top, flatten with your
fingers, brush with butter, and lightly sprinkle with salt and pepper. Cover
potatoes with a piece of parchment paper, and place another sheet pan on top.
Weight the top baking pan with three bricks, or completely fill pan with raw
dried beans. 3.
Bake, rotating pans halfway through, until
potatoes are crisp and golden brown all over, about 12 minutes. Remove from
oven, and serve. Chicken with Prosciutto and Sage Ingredients
Serves 4 ·
1/4 cup all-purpose flour ·
Coarse salt and ground pepper ·
4 fresh whole sage leaves, plus 4 minced
leaves ·
4 (6 to 8 ounces each) chicken cutlets ·
4 slices (3 ounces) thinly sliced prosciutto
·
4 teaspoons olive oil ·
3/4 cup dry white wine ·
1/3 cup reduced-sodium canned chicken broth ·
1 tablespoon cold butter Directions
1.
In a shallow bowl, stir together flour, 1/2
teaspoon salt, and 1/4 teaspoon pepper. Set aside. 2.
Lay 1 sage leaf lengthwise on each cutlet,
then wrap a prosciutto slice around middle of each cutlet, encasing sage.
Flatten with the palm of your hand to help prosciutto adhere to the chicken.
Dredge cutlets in seasoned flour; tap off excess. 3.
In a large nonstick skillet, heat 2
teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and
cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm.
Repeat with remaining 2 teaspoons oil and 2 cutlets. 4.
Add wine and broth to skillet; cook over
high heat until reduced by three-quarters, about 2 minutes. Remove from heat;
let cool 1 minute. Add butter and minced sage; stir until butter is melted,
about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve
immediately. Roasted Garlic, Sage, and Sausage Stuffing Ingredients
Serves 10 ·
5 cups crumbled Cornbread
·
3 cups cooked Carolina Gold rice, cold ·
9 tablespoons butter, plus more for pan ·
3 medium carrots, peeled and cut into
1/4-inch dice (3/4 cup) ·
1 large onion, cut into 1/4-inch dice (2
cups) ·
3 ribs celery, strings removed, cut into
1/4-inch dice (1 1/2 cups) ·
1 medium green pepper, cut into 1/4-inch
dice (1/2 cup) ·
1 1/2 pounds sweet fennel sausage, casing
removed ·
2 tablespoons poultry seasoning ·
2 tablespoons finely chopped sage ·
1 1/2 teaspoons salt, plus more to taste ·
2 teaspoons freshly ground black pepper,
plus more to taste ·
3 to 4 cups Homemade
Chicken Stock, or canned low-sodium chicken broth, skimmed of fat ·
3 bulbs roasted garlic Directions
1.
Heat oven to 375 degrees. Butter a
9-by-13-inch baking dish; set aside. In a large bowl, combine cornbread and
rice, and set aside. In a large skillet, melt 5 tablespoons butter over
medium-high heat. Add carrots, and saute until they begin to soften, about 2
minutes. Add onion and celery, and saute until onions are translucent, 8 to
10 minutes. Add green pepper, and saute 1 minute. Combine vegetables and
cornbread mixture. 2.
In same skillet, saute sausage over medium
heat, stirring frequently with a wooden spoon to break up large pieces, until
browned and cooked through, about 8 minutes. Remove sausage with slotted
spoon; mix with cornbread mixture, along with poultry seasoning, sage, salt,
and pepper. Discard rendered fat from skillet. Add stock, 1 cup at a time;
mix. (You may not need all stock.) Stuffing should be well moistened. 3.
Squeeze garlic from skins; mix gently into
cornbread mixture; keep them whole. Season with salt and pepper. Transfer to
prepared baking dish. Melt remaining 4 tablespoons butter; drizzle over top
of stuffing. Bake until top is golden and stuffing is heated through, 45 to
50 minutes. To reheat, bring to room temperature, and cover; bake at 350
degrees for 20 minutes. Remove cover; bake until heated through, about 10
minutes more. Red-Lentil Soup with Sage and Bacon Ingredients
·
5 slices (4 ounces) bacon, cut into 1/4-inch
dice ·
2 cloves garlic, finely chopped ·
1 medium onion, finely chopped ·
4 medium carrots, cut into 1/4-inch dice ·
6 fresh sage leaves, minced, plus more for
garnish ·
1 1/2 cups red lentils ·
1 teaspoon ground cumin ·
5 cups homemade or low-sodium canned chicken
stock Directions
1.
In a large saucepan over medium-high heat,
cook the bacon until crisp, about 3 minutes. Transfer the bacon to a piece of
paper towel, and set aside. Discard all but 1 tablespoon bacon drippings from
pan. 2.
Add the garlic, onion, and carrots to
saucepan. Cook vegetable mixture over medium heat until tender, about 5
minutes. Add the minced sage, and cook 1 minute more. 3.
Add the lentils, cumin, and chicken stock;
stir to combine. Simmer until lentils are cooked and falling apart, 20 to 25
minutes. 4.
To serve, divide the hot soup among four
soup plates, and garnish with the reserved bacon and additional sage. Tomato-Paprika Salad Dressing Ingredients
Makes 1 1/2 cups ·
3/4 pound plum or other ripe tomatoes ·
3 tablespoons red-wine vinegar ·
1 to 2 teaspoons light-brown sugar ·
1 small clove garlic, roughly chopped ·
1/2 teaspoon mild paprika ·
1/4 cup extra-virgin olive oil ·
Coarse salt and ground pepper Directions
1.
With a paring knife, cut a shallow x in the
bottom of the tomatoes. Bring a medium saucepan of water to a boil. Add
tomatoes and boil 30 seconds. Using a slotted spoon, transfer tomatoes to a
bowl. When cool enough to handle, peel and discard their skin. Cut tomatoes
into quarters lengthwise. Using your fingers, discard seeds. Transfer
tomatoes to a blender. 2.
Add vinegar, sugar, garlic, and paprika and
puree until smooth. Remove the center cap, and with the motor running, add
oil in a steady stream, blending well. Season with salt and pepper. Smokey-spicy
Spanish Soup With Dandelion Greens Recipe
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