Recipes

Check out our Instagram page for more recipes.

These are just a few of our favorites….

ARUGULA

Arugula adds a peppery kick to salads of all sorts, pairing particularly well with sweet mild lettuces like Butterhead and Bibb lettuces. Dressings made with olive oil and balsamic vinegar highlight the assertive flavors of arugula, as do lemon juice-based dressings.

Arugula also works lightly cooked. Use it as you would spinach – in sautes, stir-frys, or added to soups – cooking it quickly. Be warned that it has a stronger flavor and tougher, more fibrous texture than spinach.

Arugula Pesto

Farmer John’s Cookbook: The Real Dirt on Vegetables by Farmer John Peterson & Angelic Organics

  • 1/4 cup pine nuts
  • 2 cups mature arugula (remove leaves from thick stems)
  • 1/2 cup freshly grated Asiago cheese
  • 1/2 cup extra virgin olive oil
  • 1 clove garlic, smashed
  • Salt
  • Freshly ground black pepper

Toast the pine nuts in a dry, heavy skillet (preferably cast iron) over high heat until they start to brown in spots an become fragrant. Transfer the nuts to a dish to cool. Combine the arugula, Asiago cheese, oil, garlic, and pine nuts in a blender or food processor; process until thoroughly combined and smooth. Season with salt and pepper to taste.

BEETS

Chocolate Beet Bundt Cake

Epicurious | June 2009

by Colleen Patrick-Goudreau
The Vegan Table

*Soy-free

All I can say is TRUST ME. We use vegetables in other desserts (think carrot cake, zucchini bread, and pumpkin pie), so why not beets? No one would ever guess that the incredible moisture and beautiful color of this cake comes from an earthy root vegetable!

Yield: 16 servings

ingredients

1/2 cup (120 ml) canola oil
1 1/2 cups (340 g) packed dark brown sugar
2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
1/2 cup (90 g) nondairy semisweet chocolate chips, melted
1 teaspoon (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder (look for aluminum-free)
1/4 teaspoon salt
Confectioners’ sugar, for dusting

preparation

Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.

In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.

In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.

Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners’ sugar and top with blueberries, if desired.

“Half Sour” dill pickles
I’ve tried a lot of pickle recipes over the years, and this is by far our favorite. It’s called “half sour” because you let it ferment for a couple of days at room temperature, so it has the healthy lactic bacteria that is so good for digestion. But it also has vinegar so you don’t have to rely in fermentation only for the sour flavor.  They’ll last about a month in the refrigerator.

Adapted from The Victory Garden Cookbook.

Ingredients:

2-1/2 lbs cucumbers, sliced into rounds or spears
1 large clove garlic
big hunk of fresh dill
1/4 tsp dill seed (optional)
1 generous tsp pickling spice (the blend — has allspice, bay, etc.)
1/4 cup kosher salt
1/4 cup white vinegar
2-1/2 quarts water

Directions

Clean the cukes. Smash the unpeeled garlic (no need to peel it). Place cut up cukes, garlic, dill, dill seed and pickling spice in a large bowl.

In a pot, place kosher salt, white vinegar and water. Bring to a boil and boil for 2 minutes. Pour hot brine over the cukes, and weight down with a plate and something to keep the cukes submerged. Leave on the counter for at least one day, and up to two days, then refrigerate. Check the cucs periodically to make sure none are floating to top of brine- they can mold if they are not submerged.

 GREEN BEANS/SUNGOLDS

from Jenny Jackson

Simmered green beans in an onion, garlic, sungold tomato sauce is really delicious to be so simple! I know most people like to enjoy the sungolds just like candy, but they are really awesome to cook with too. Here’s what I did:
-sautee about 1 cup chopped red onion in a few tablesp. olive oil until it starts to brown, then add 3 cloves minced garlic and stir for a few minutes, making sure not to let garlic burn.
-add 1 pint sungolds, and mash with wooded spoon or potato masher just enough to get juices to release. Turn heat up to get it simmering rapidly so it will turn thicker.
-add 1 lb. green beans, snapped into bite size pieces, salt and pepper.
-add a lid to pot, tilted so some steam can escape and sauce can remain thick. Simmer about 20 min. or until beans get cooked to your liking. You can cook half this time if you like them more crunchy.

Salsa

Below is a link to my favorite salsa recipe!! In the summer, pick up some extra onions, garlic, and hot peppers at our market table and you’ve got everything you need!http://cookingontheweekend.wordpress.com/2011/09/03/charred-tomato-and-chile-salsa/