Pea Shoot and Strawberry Salad with Balsamic Reduction

Ingredients:

* 200 ml of balsamic vinegar
* 2 tablespoons honey
* 100 grams pea shoots
* 1/2 cucumber (peeled and thinly sliced)
* 200 grams strawberries (de-hulled and thinly sliced)


Pour balsamic vinegar and honey in a small saucepan. Place over low heat and reduce until 1/2 its original volume. Remove from heat and let cool at least 15 minutes until it is thickened.

Place pea shoots in individual salad bowls along with cuke and strawberry slices.  Drizzle with balsamic reduction.


To use as main meal, serve with goat cheese and roasted new potatoes.

From peashoot.com

Burrata Bruschetta with Broccoli Rabe

This excellent recipe is courtesy of Food 52. 

Serves 4

  • extra virgin olive oil
  • 4thick slices crusty bread
  • 2-3garlic cloves
  • 1bunch broccoli rabe
  • Kosher or sea salt, plus a flaky salt for finishing
  • red chile flakes
  • juice and zest of a lemon
  • 8ounces burrata
  1. Rub or brush a little bit of olive oil on both sides of the bread slices, then broil or grill the bread until crisp and toasted. When the toasts are cool enough to handle, rub one of the the garlic cloves on one side of each toast and set the toasts aside.
  2. Trim any tough stems and woody bits from the rabe and wash it well, leaving a small amount of water clinging to it. Roughly chop the rabe into about 1 to 2-inch lengths.
  3. Thinly slice the remaining garlic cloves, warm another tablespoon or so of the olive oil in a pan over medium heat, then add the sliced garlic, a pinch or two of chile flakes, and the broccoli rabe. Add a pinch of salt and toss the rabe until it is coated with oil, then cover the pan and cook over medium-low heat, stirring occasionally. When the rabe is soft and tender, turn off the heat, add the lemon juice and zest, and gently toss.
  4. Place the toasts on a serving platter or individual plates and spoon the broccoli rabe over them. Cut the burrata into four equal pieces, being careful not to lose the milky liquid inside, then place the a piece on top of each toast, cut side up. Sprinkle a little flaky salt over the top and drizzle with your very best extra virgin olive oil.

Green Chorizo Tacos with Kale & Potatoes

© Christina Holmes

© Christina Holmes

  • 1/8 teaspoon black peppercorns
  • 1/8 teaspoon coriander seeds
  • 1/8 teaspoon dried oregano
  • 1 bay leaf, crushed
  • 1 clove
  • 2 unpeeled garlic cloves
  • 1 small poblano chile
  • 1 cup lightly packed parsley leaves
  • 2 tablespoons sherry vinegar
  • Kosher salt
  • 3/4 pound ground pork shoulder

FILLING

  • 1 pound fingerling potatoes, sliced crosswise into 1/2-inch rounds
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 2 garlic cloves, minced
  • 3/4 pound kale, stems discarded and leaves chopped
  • 12 warm corn tortillas
  • Crumbled queso fresco and Mexican crema (or sour cream), for serving
  1. MAKE THE GREEN CHORIZO In a small skillet, toast the peppercorns, coriander seeds, oregano, bay leaf and clove over moderate heat until fragrant, about 2 minutes. Transfer the spices to a spice grinder and let cool completely, then finely grind them.
  2. In the same skillet, roast the garlic cloves over high heat, turning, until tender and charred in spots, about 10 minutes. Let the garlic cool, then peel and transfer the cloves to a blender.
  3. Roast the poblano directly over a gas flame or under a preheated broiler, turning, until charred all over. Let cool, then peel, stem and seed the chile. Add the chile, parsley, sherry vinegar and 1 1/2 teaspoons of salt to the blender and puree until smooth.
  4. In a medium bowl, mix the ground pork with the puree and the spices. Press a piece of plastic wrap directly onto the green chorizo and refrigerate overnight.
  5. MAKE THE FILLING Preheat the oven to 350°. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 30 minutes, tossing once, until golden and tender.
  6. In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the garlic and the green chorizo and cook over moderately high heat, breaking up the chorizo with a spoon, until it is just starting to brown, about 10 minutes. Add the kale and toss until just wilted, then add cup of water. Cook over moderately low heat, stirring occasionally, until the kale is tender and the chorizo is cooked, about 10 minutes. Fold in the potatoes and season with salt and pepper.
  7. Spoon the filling onto the tortillas and serve with queso frescoand crema.

MAKE AHEAD The uncooked green chorizo can be refrigerated for up to 2 days or frozen for up to 1 month.

Ginger-Glazed Grilled Carrot and Pea Shoot Salad

Ginger-Glazed Grilled Carrot and Pea Shoot Salad
(makes about 4-6 servings)

Recipe and photo courtesy of eatdrinkbetter.com

Recipe and photo courtesy of eatdrinkbetter.com

1 lb carrots, peeled, halved and chopped to 1-2″ pieces
about 3 cups fresh pea shoots
1 clove garlic, minced
1 tablespoon grated fresh ginger
juice of 1 lime
2 tablespoons light brown sugar
dash of salt and pepper
2 tablespoon extra-virgin olive oil

Combine the carrot pieces with the garlic, ginger, juice of half the lime, brown sugar, 1 tablespoon of the olive oil and a dash of salt and pepper in a bowl and toss well (or combine in a plastic bag and shake). Let marinade for 30 minutes or up to overnight.

Heat a grill to a high flame. Place carrots on the rack split-side down. Cover grill and let cook for 3-5 minutes. Remove cover, and flip carefully once. Cook another 2-4 minutes or until the largest chunks have charred on both sides (removing smaller pieces that have charred first). Let cool a few minutes.

Meanwhile, toss the pea shoots with the remaining tablespoon of olive oil and juice of half the lime. Add a pinch of salt and pepper. Toss in the carrots and serve immediately.

Shaved Fennel Salad - From 101cookbooks.com

Shaved Fennel Salad

1 medium-large zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup / .5oz/ 15g loosely chopped fresh dill
1/3 cup / 80ml fresh lemon juice, plus more if needed
1/3 cup / 80ml extra virgin olive oil, plus more if needed
fine grain sea salt
4 or 5 generous handfuls arugula
Honey, if needed
1/2 cup / 2 oz/ 60g pine nuts, toasted (I used almonds)
1/3 cup / 2 oz / 60g / feta cheese, crumbled

Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.

Recipe and photos courtesy of 101cookbooks.com

Recipe and photos courtesy of 101cookbooks.com

When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you. Serve topped with pine nuts and feta.

Serves 4 to 6.

Prep time: 10 min

2 for 1 Kale & Lentils Recipe

his is one of our favorite recipes because it makes for an incredibly delicious light dinner, and in the morning we just put a fried egg on the leftovers and call it breakfast! It's full of protein, fiber, and most importantly, flavor.  

Ingredients

  • 2 Tbsp butter
  • 3 cups lentils
  • 2 tsp turmeric
  • 1 tsp cardamom
  • 1 tsp coriander
  • 6 cups water
  • 6 cups kale, stemmed and chopped
  • 1/2 cup plain Greek yogurt or ricotta cheese
  • Favorite hot sauce
  • 1 tsp lemon juice
  • 4 slices sourdough bread

Instructions

  1. n a medium saucepan, melt the butter on med-low heat. Add 3 cups of raw lentils, stir to coat in butter. Add turmeric, cardamom, and coriander, stir frequently for 1-2 minutes.
  2. Add water and cover. Keep heat on med-low and cook about 25 minutes, until most of the water has been absorbed.
  3. Add kale and recover, let cook 5-7 more minutes until tender.
  4. oast sourdough, layer with kale/lentil mixture, and place a dollop of Greek yogurt or ricotta on top. finish with a splash of lemon juice and hot sauce.
  5. If it's morning, throw a fried egg on top!

Arugula Bacon & Bean Salad

This dish is great as a side or can take the stage as your lunch entree. Best enjoyed in the sunshine with your cocktail of choice. 

Ingredients

  • 1/4 cup olive oil
  • 2 strips of bacon
  • 1 red onion, chopped
  • 4 cloves garlic, minced
  • 1 can white beans
  • 1 can kidney beans
  • 1/3 cup water
  • 1/4 cup lemon juice
  • 1/4 cup fresh parsley, chopped
  • 8 cups arugula

Instructions

  1. Cook bacon on a skillet over medium heat for about 3 minutes, flip, and repeat. Drain oil, cut into small pieces, and set aside.
  2. Place the olive oil and onion in a saute pan over medium heat for 3-5 minutes. When onion becomes tender, add garlic and stir continuously for 1 minute.
  3. Stir in beans and water, cook for about 4 minutes. 
  4. dd lemon juice, parlsey, and salt and pepper to taste, stir well.
  5. Place washed arugula in a large bowl. Add the bean mixture and toss to coat. Top with bacon and serve.

 

 

Scallions (a.k.a. Bunching Onions)

Scallions are a good source of the B Vitamin complex and are available May through December.

 

General Technique: Wash and trim roots,  slice thin and sprinkle over salads, soups, and sandwiches.  Great addition to most sauté dishes.

Featured Recipe: Creamy scallion and mushroom soup

Melt a half a stick of butter in a large sauce pan. Add 2 bundles worth of chopped scallions,  2 tablespoons of salt, and 2 teaspoons of pepper, cover and cook on low, stirring occasionally for about 10 minutes. Stir in 2 tablespoons of flour, and add 5 cups chicken or veggie stock.  Bring to a boil, then simmer for 10 minutes on low. Remove from heat and add 4 cups of sliced white mushrooms and ½ bundle of chopped parsley. Puree the soup in a blender, then return to pan and add ½ cup heavy cream. Garnish with sliced scallions, mushrooms, and parsley.

Chives

  • Chives are a flavorful garnish high in fiber and in season May through October.
  • Use chives as a garnish on almost any dish. Good substitute for parsley.
  • Chives go well with any dish involving eggs and cheese.
  • Sprinkle on top of baked potatoes or hash browns.
  • Great addition to any salad, if you get a bundle with purple flowers, add those to the salad as well.  
  • Mix into softened butter or cream cheese for a delicious spread.

 

Chinese Cabbage

Chinese Cabbage is high in Vitamins C & K, Folic Acid, and Carotenes; in season July through October here in the North Country.

General Technique: Makes a great vessel for strong flavors like chili sauce, ginger, garlic, and sweet and sour sauce.  Cooks nicely into a stir-fry and is perfect on sandwiches.

Spring Rolls: Slice very thin and pare with sliced carrots, radish, rice noodles, and shrimp.  Throw in some basil or mint, and roll up in spring roll paper. Serve with Thai peanut sauce and sweet chili sauce.  

Cabbage Slaw: 2 cups shredded Chinese cabbage, 2 cups shredded red cabbage, 1 cup shredded carrots, 1 finely diced jalapeno, 1 cup mayo, 4 Tbsp red wine vinegar. Mix and serve chilled.

Cabbage stew: Warm ¼ cup olive oil in a large pot and add 4 cups of chunked potatoes and 1 chunked onion.  Sprinkle some salt, throw in 4 cloves of garlic, and stir. Add 5 cups stalk or water, a can of beans, 1/2 a Chinese cabbage (sliced up), and simmer and season to taste.  Garnish with a slice of cheese on top.

 

Spinach, Scallion, Brown Rice, & Sesame Pancakes

INGREDIENTS

  • 1 ½ cups (200 grams) whole-wheat flouror whole-wheat pastry flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon turmeric
  • 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup milk
  • 2 tablespoons canola oil
  • 1 ½ cups (300 grams) cooked brown rice
  • 1 bunch scallions, sliced
  • 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
  • 2 ounces (1/2 cup) crumbled feta

1. Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds.

2. In a separate bowl, beat the eggs and whisk in the buttermilk, milk and canola oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions.

3. Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta.

4. Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot.

Recipe from the New York Times.

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