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

Haulage #2 yielded: spinach, radishes, scallions, garlic scapes, sugar snap peas, strawberries, multigrain bread and goat cheese.

I found this to be an easier haul to manage as there was less greens (3 kinds of salad greens was difficult in week 1). The bread and cheese share started up. We didn’t get any herbs on week 2, but I’m pretty sure they’re coming back during week 3. Which reminds me: I need to do something fun with that dill growing so nicely in our kitchen window.

Garlic Scape and Spinach Pesto

Here’s something: I really don’t like garlic. It’s just too MUCH. Seems to overpower other flavors easily, is often overused…I could go on and on. However! There is something really special about garlic scapes. They’re kind of like scallions are to onions – mild and less stinky. Hence my overwhelming preference for both scapes and scallions.

We don’t have a food processor or blender (seriously) but we do have a little immersion blender, and I was happy to give it a go and try and make pesto with it. Went off without a hitch.

3 garlic scapes, cut into 1″ long pieces

~20 basil leaves

1 tbsp pignolia nuts (pine nuts)

2-ish tbsp oil (I used extra virgin olive oil)

1/4 cup percorino romano cheese

1 head spinach

1/2 cup water

salt, pepper, more cheese if needed

Blend scapes, basil, nuts, oil and cheese (in food processor, blender or with immersion blender) until smooth.  In a pot, place the cleaned spinach and water over medium heat, and place the lid on. Cook the spinach until wilted. Add wilted spinach and remaining water and blend again. (Note: I liked adding the cooked spinach because the residual heat seemed to cook the garlic scapes. But I suppose you really don’t have to do that.)  Add salt, pepper and more cheese if you want. I served over whole wheat spaghetti. (Made 2 servings.)

Radish Salad with Tahini Dressing

This was tasty! I am also keenly aware that food in bowls doesn’t photograph really well. This tasted better than it looks – so I hope you try it despite the photo.

~10 radishes, each cut into 4 wedges

1/2 English cucumber, cut in quarters

1/2 avocado, diced

~15 heirloom grape tomatoes, halved

2 tbsp tahini paste

Balsamic vinegar (to taste)

olive oil (to taste)

salt, pepper

Put all the veggies in a bowl. In a small, separate bowl add your tahini paste and whisk in olive oil and a splash of balsamic vinegar. You might need to adjust to get the consistency you want (more oil or vinegar for thinner dressing, etc). Add salt and pepper to taste. Pour over salad and enjoy. (Made 2 servings with not a drop leftover.)

Sugar Snap Pea Salad

Good gravy, I make a lot of salad. My husband is super sweet about it, too. And healthy! Did I mention how much he runs?

We got a 10″ Lodge Cast Iron Grill Pan. For an apartment-dwelling gal, this cures my need to grill. My favorite thing to make on it is blue cheese turkey burgers. My second favorite thing is any vegetable I can throw on there. Perfect little grill marks are so satifying.

1/2 pound sugar snap peas, trimmed (it’s like 30 or so peapods)

1 zucchini, cut into angled rounds

goat cheese

~10 basil leaves, cut into ribbons

olive oil

balsamic vinegar

sea salt, course ground pepper

Place washed and trimmed snap peas in a bowl. Grill up zucchini, then, when cool enough to touch, cut into strips (about the same length/size as the peas). Add to bowl. Crumble desired amount of goat cheese over. Add basil, salt and pepper. Drizzle over oil and vinegar. The goat cheese will melt on the veggies. (Made 2 servings.)

Strawberry Limeade

My husband is the drink mixologist in our house. He’s in charge of  making tea (hot and iced), espresso, espresso milk (nectar of the gods), sangria, lemonade….

We got home from the beach and he was itching to make lemonade. But oh, the strawberries. And the  limes. That was the ah-ha moment: let’s put them all in. It tastes like a melted popsicle.

Juice of 3 lemons and 2 limes

1 pint strawberries

1 cup sugar

4 cups water

In a pot on the stove, make a simple syrup with 1 cup sugar and 1 cup water. Bring to boil until sugar is dissolved, then let it cool. In a pitcher (if you’re using immersion blender) or in a real blender if you have one, add juice of lemons and limes,  simple syrup and strawberries. Blend until smooth. Add remaining water (or sparkling water) to taste. You might want more or less depending on how thick you like your lemonade. (We garnished with cherries for the pic, but there’s no cherries in here! Haha. I wonder if my husband is up for making cherry lemonade…..??)

Ingredients:

• 1 tsp olive oil
• 2 tsp butter
• 2 medium red bell peppers, seeded & cut into strips
• 2 garlic cloves, very thinly sliced
• 1 pinch crushed red pepper flakes
• 8 cups fresh rinsed spinach (other fresh greens may be substituted)
• ¼ tsp salt, or to taste

Instructions:

1. In a large skillet, heat olive oil and butter over medium heat.
2. Add bell peppers, garlic, and pepper flakes.
3. Cook, stirring frequently, for about 4 minutes.
4. Add rinsed (undried) spinach to skillet.  Sprinkle with salt.
5. Increase heat to medium-high and cook, stirring occasionally, for 3 minutes, or until vegetables are tender.

From southernfood.about.com

Spinach Salad with Roasted Cumin Seeds

(from 1,000 Indian Recipes by Neelam Batra)

• 2 tsp cumin seeds, dry roasted and coarsely ground
• 5 cups firmly packed spincach leaves, trimmed, washed & drained
• 1 tsp peanut oil
• 1/2 tsp ground ginger
• 1 Tbsp fresh lemon juice
• 1 Tbsp honey
• 1 cup nonfat plain yogurt, whisked smooth
• 1/2 tsp salt, to taste
• fresh ground black pepper, to taste

1. Roast the cumin seeds in a small skillet over medium heat until a highly fragrant smoke arises and the seeds are a few shades darker, about 2 minutes.  Remove from heat and when cool, grind in a spice or coffee grinder.
2. Heat the oil in a small saucepan and then add first the ginger, then the lemon juice and honey, stir to mix.  Remove from heat and let cool.
3. Mix in the yogurt, 1 tsp cumin seeds, salt and black pepper.  Add the spinach and toss lightly to mix.  Sprinkle the remaining cumin seeds on top and serve.

By Allison Boomer, Globe Correspondent  |  January 7, 2009

You can take any old-fashioned dish and add a healthy spin. This baked green rice casserole is adapted from a 1967 edition of “The Joy of Cooking.” Instead of the original white rice called for, use brown. In place of parsley, add plenty of fresh spinach. Frozen, thawed spinach works just as well; in either case, thoroughly dry the spinach before using it (a salad spinner for fresh spinach and a sieve for thawed). With brown rice, there are few shortcuts. It takes 40 minutes to cook it until tender, and after you add spinach, eggs, milk, and cheese, the casserole bakes for up to an hour, so plan accordingly. If you have leftover rice on hand, you can use that too. The recipe is flexible in other ways; sharp cheese can be substituted for the Parmesan, and squares of extra rice reheat nicely in the microwave.

• Olive oil (for the pan)
• 4 1/4 cups water
• Salt, to taste
• 2 cups long-grain brown rice, rinsed
• 2 eggs
• 2 cups milk
• 1 bunch (1 pound) fresh spinach, rinsed, stemmed, and chopped
• 1 clove garlic, finely chopped
• 1 small onion, finely chopped
• 1 cup grated Parmesan

1. Set the oven at 325 degrees. Oil an 8-by-12-inch baking dish or another dish with a 1 1/2-quart capacity.

2. In a saucepan, bring the water to a boil. Add a generous pinch of salt. Pour in the rice, lower the heat, and cover the pan. Simmer, without stirring, for 40 minutes. The rice is done when all water has been absorbed and the grains are tender. Use 2 forks to fluff the rice.

3. In large bowl beat the eggs. Add the milk, spinach, garlic, onion, rice, and all but 3 tablespoons of the cheese. Transfer the mixture to the baking dish. Sprinkle with remaining 3 tablespoons cheese.

4. Bake the dish for 45 to 60 minutes or until the custard is set and the top is brown.

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.

Thanks to Melrose Depot member Chris Vander Rhodes for sending along this fast and easy spinach recipe by M.E. Malone, Globe Correspondent. Chris says even her 2-year-old loves it! For variety (and only a few more calories), add a small handful of olives or sun-dried tomatoes to this 300-calorie salad.

Serves 1

• 2 cups loosely packed baby spinach leaves, rinsed and patted dry
• 2 slices (2 ounces) Canadian bacon, cut into strips (Chris has used precooked regular bacon.)
• 1 ounce goat cheese, crumbled (Chris notes it’s also good with bleu cheese)
• 4 small tomatoes on the vine or plum tomatoes, coarsely chopped
• 1 1/2 teaspoons olive oil
• 1 tablespoon chopped fresh basil
• Salt and pepper, to taste

1. On a microwave-safe plate, spread the spinach leaves. Scatter Canadian bacon and goat cheese on top.
2. Place a paper towel loosely over the plate and microwave on high for 1 1/2 minutes or until the spinach is warm and the cheese melts slightly.
3. Add tomatoes, olive oil, basil, salt, and pepper and serve.

• 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.