Sauteed Fennel

Farmer Erin : July 31, 2014 11:18 am : Recipes

Yield:2 to 4 servings
Level:Easy Next Recipe
3 tablespoons olive oil
2 cloves garlic, sliced
2 heads fennel, thinly sliced
Kosher salt
Freshly ground black pepper
Heat a medium saute pan over medium-high heat until just smoking. Add the oil, garlic, fennel, and start tossing, to coat fennel in oil. Season with salt and pepper, to taste. As the fennel starts to caramelize, add a splash of water to steam for 1 minute. Remove from the heat.

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Warm Arugula Salad

Farmer Erin : June 12, 2012 7:51 pm : Recipes

6 strips nitrate free bacon diced

2 shallots finely chopped

7 oz arugula

1/4 cup olive oil

Handful of chopped walnuts

Ground black pepper to taste

Place the arugula in a large salad bowl and set aside.  In a medium sized skillet brown the diced bacon.  Add the shallots and saute with the bacon until the shallots are translucent.  Add the olive oil to the pan and heat just until warm.  Pour the olive oil, bacon, shallot mixture over the arugula and mix well.  The heat from the bacon mixture will slightly wilt the arugula – this is what you want!  Add some fresh ground black pepper and serve immediately topped with a sprinkle of walnuts.

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Garlic Scape Pesto

Farmer Erin : January 30, 2012 1:57 pm : Recipes

1 dozen garlic scapes

1 cup parsley

1 and ½ cup walnuts or pine nuts

1 cup Parmesan cheese

½ tsp sea salt

½ cup olive oil

1 Tbsp lemon juice

Process scapes and parsley in food processor. Add nuts and pulse till desired consistency then add parmesan, salt, olive oil, and lemon juice. Pulse a few more times. Serve over pasta or on a sandwich. Freeze leftovers in an ice cube tray for single serving use.

This recipe was created by Erica Strait for Swede Lake Farms and Global Garlic

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Asian Roasted Veggies

Farmer Erin : January 30, 2012 1:52 pm : Recipes

Cut up radishes, red pepper, and green onions and toss in peanut oil.
Roast in oven at 425 degrees for 15 minutes.
Cut up pok choi, mushrooms & other softer vegetables and toss in
peanut oil.
Add to roasted veggies and roast again for 5 minutes.
Roast sesame seeds in dry pan on stove top on low heat for 3-5 minutes.
Remove vegis from oven and toss with roasted sesame seeds and soy
sauce to taste.

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Butterscotch Zucchini Bread

Farmer Erin : January 30, 2012 1:45 pm : Recipes

3 eggs

1 cup oil

2 teaspoons vanilla

2 cups sugar

2 cups grated zucchini

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

¼ teaspoon baking powder

½ cup rolled oats

1 package (3.4 ounce) butterscotch pudding mix

½ cup raisins or dates

1/2 cup walnuts

Mix all ingredients together. Pour into 2 greased pans. Bake 1 hour
at 350 degrees.

I can testify to how delicious this recipe is! This recipe came from Rhonda Steele-Italiano and it is fantastic!

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Easy Eggplant Parmesan

Farmer Erin : January 30, 2012 1:39 pm : Recipes

This recipe is flexible and you can make as much or as little as you like.

Peel and slice eggplant in 1/2″ slices. Heat 1-2 Tbls olive oil with 2-3 cloves minced garlic. Dip eggplant slices in scrambled egg, then dredge in flour. Fry in oil. Lay in baking dish. Pour a jar of premade spaghetti sauce over the eggplant. Sprinkle with Parmesan cheese. Bake at 350 for about 20 minutes. Sprinkle with grated mozzarella cheese and bake for another 10 minutes. Easy and yummy!

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Baba Ghanoush-Eggplant dip

Farmer Erin : January 30, 2012 12:32 pm : Recipes

1 eggplant 1-1.25lbs.

1/4 cup lemon juice 

1/4 cup tahini 

2 tablespoons sesame seeds

2 cloves garlic, minced

salt and pepper to taste

1 1/2 tablespoons olive oil

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a
baking sheet.

2. Place eggplant on baking sheet, and make holes in the skin with a
fork. Roast it for 30 to 40 minutes, turning occasionally, or until
soft. Remove from oven, and place into a large bowl of cold water.
Remove from water, and peel skin off.

3. Place eggplant, lemon juice, tahini, sesame seeds, and garlic in an
electric blender, and puree. Season with salt and pepper to taste.
Transfer eggplant mixture to a medium size mixing bowl, and slowly mix
in olive oil. Refrigerate for 3 hours before serving.

4. Serve with pita bread, along side with Hummus and Tabbouleh salad.

If you love lemon, use this amount, if you don’t, cut back or use
Apple Cider Vinegar.
Roasting the eggplant over the grill gives it a smoky charred flavor.

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Arugula Pesto

Farmer Erin : January 30, 2012 12:18 pm : Recipes

12oz. spelt linguine

4 cups arugula leaves

1 cup tightly packed basil leaves

3-4 cloves garlic, minced

2 Tbls. pine nuts

salt & fresh ground black pepper

1/3 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

Prepare pasta, drain, put in large bowl.

In food processor combine arugula, basil, garlic, pine nuts, salt and pepper to taste and process until coarsely chopped.

While running add olive oil in a steady stream until mixture is smooth.

Toss the pesto with the pasta and add cheese.

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Zucchini-Tomato Casserole

Farmer Erin : January 30, 2012 12:03 pm : Recipes

3-4 Slices of bread

1 tomato

1 zucchini

1 small onion

1) Grease casserole pan. Crumble 2 slices bread into bottom of pan.

2) Cut zucchini into thin slices and layer on top of bread.

3) Slice tomato and layer on top of zucchini

4) Thin slice onion and layer on top of zucchini

5) Make another layer of zucchini and tomatoes.

6) Sprinkle with salt to taste.

7) Top with remaining bread broken into pieces.

8) Bake at 350 degrees for 50 minutes or until zucchini is tender.

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Summer Salad

farmadmin : January 27, 2012 2:33 am : Recipes

One of my sisters was just telling me how much she loves dirt meals. Those are the kind that include a little bit of everything from the garden sprinkled with salt or salad dressing and some kind of meat on the grill. That is the best part of summer in my opinion. I will include a couple recipes for great uses for these great summer veggies.

 Summer Salad

1 tomato, diced

1 cucumber diced

2 green onions, chopped

black olives

feta cheese, diced

Toss all ingredients gently with salt and pepper to taste! Simple and delicious. (Ask farmer John, he will agree!)

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