Farm Direct Coop Recipesor. . . what you can do with your share!

By Salem Depot Member Sandi Peaslee

Here is a recipe I found in the 7/29/09 Boston Globe. I tried it and it was delicious.

• 1 bunch beets, stem ends cut short and leaves removed.
• 1 tablespoon prepared white horseradish
• 1 tablespoon mayonnaise. (I used vegan mayo and it tasted just fine)
• 1 teaspoon Dijon mustard
• 1 teaspoon white or white wine vinegar
• 1 tablespoon capers (I added these to the recipe, so it’s optional)

1. Combine beets in large saucepan with water to cover and large pinch of salt and bring to boil. Lower heat and simmer for 45 minutes to 1 hour, depending on size of beets. Test for doneness with a fork.
2. In large bowl that will hold all of the beets, combine the next five ingredients. When beets are done, drain off water and add cold water to the pan. Let beets sit until they are cool enough to slip off the skins with your fingers.

3. Cut the beets into ½-inch wedges and add them to the dressing. Toss well and taste for seasoning. I found they didn’t really need any more salt but I added pepper. Cover and chill for 30 minutes. Serve cool or at room temperature. I served them on salad plates on a bed of lettuce.

Marblehead Depot Coordinator Tamara Butts-Sullivan heard about this fast easy recipe from a member. It comes from the Recipe Files Web site, www.recipefiles.org.

• One bunch of kale
• Olive oil
• Parmesan cheese, grated

1. Preheat oven to 375F.  Tear the kale into bite-sized pieces and wash and dry it in a salad spinner, but don’t worry if the leaves are still a little damp — somehow it gets crispy anyway.

2. Spread these pieces in a single layer on a baking sheet.  Drizzle with olive oil and toss gently.

3. Sprinkle the grated Parmsan evenly over the kale.  It should be a light dusting, not a heavy snowfall.

4. Bake in oven 10 minutes, or until kale is shriveled and crispy-looking, but still green.  It shouldn’t take much longer than 10 minutes, so do keep an eye on it. Serve as a side dish; it’s especially nice with soup.

Submitted by Chris Vander Rhodes, Melrose member

Prep: 10 minutes.

Try this tangy dressing on any flavorful greens.

• 1/3 cup plain low-fat yogurt
• 2 tablespoons fat-free mayonnaise
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons cider vinegar
• 1 teaspoon sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon Worcestershire sauce
• 1 (6-ounce) package fresh baby spinach
• 1 yellow bell pepper, seeded, sliced, and cut into 1-inch pieces
• 1/3 medium red onion, thinly sliced and cut into 1/2-inch pieces
• 1 ripe diced peeled avocado
• Note: I added minced shallot to the dressing

1. In a small bowl, whisk together the first 8 ingredients (through Worcestershire sauce). Refrigerate dressing until ready to serve. (The dressing can be made up to 2 days ahead.)

2. When you’re ready to serve the salad, place the spinach in a large salad bowl. Top with the bell pepper, onion, and avocado pieces. Drizzle the dressing over the salad, and toss together gently to combine.

• 1 bunch spinach or other “light” green – chard and arugula work well.
• 1 tbsp butter or other cooking oil
• salt and pepper to taste
• 2 or more cloves of garlic, finely chopped
• 2 to 3 tablespoons lemon juice

Heat butter (or cooking oil) to almost the “smoke point” in a large sauté pan. You want the pan VERY hot, almost uncomfortably so.

Add the chopped and cleaned greens to the pan, stirring quickly and cooking until they start to wilt – NO MORE than a couple minutes. Add garlic, salt, pepper and lemon juice, cooking an additional minute or so until greens are done. All told, it should take less than 5 minutes to cook greens after your pan is fully heated.

Serve immediately.

• 1 bunch kale, collards or other “toothy” green, cleaned and chopped.
• 2 cloves chopped garlic
• 1 onion
• Other cup or so of chopped  veggies – carrots, green peppers, etc. Optional
• 1 cup stock (I prefer chicken)
• Salt and pepper to taste

Mix everything together in a medium pot with a tight-fitting lid and simmer for 1/2 hour or until desired tenderness.

Optional additions include hot sauce, soy sauce, or double/triple the stock to make a soup.