Recipes

Ingredients
1 tablespoon olive oil
2-3 bunches garlic scapes, ends trimmed and cut into 1 inch lengths

Instructions
1.   Heat oil in a large skillet over medium-high heat.  Add scapes and cook, stirring occasionally, until beginning to wrinkle. 

Comments
This is another recipe that hardly seems like a recipe at all.  I love garlic scapes but, until now, I’ve only used them in pesto and in the place of garlic in (recipes.  These were great and delicious!  Next time I get garlic scapes I’ll be making them this way.  Once cooked, scapes have a very mild garlic flavor. 

Shown here with Mom’s Chicken and Pasta Amatriciana.

Person - Gwen

Ingredients
For the Ragù
³⁄₄ cup olive oil
1 ¹⁄₂ pounds ground goat meat
¹⁄₂ cup carrot, finely diced
¹⁄₂ cup onion, finely diced
¹⁄₂ cup celery, finely diced
1 tablespoon tomato paste
1 ¹⁄₂ cups red wine
1 cup tomatoes, chopped (I used fresh since I had them, canned is also fine.)
3 cups chicken broth or water
2 bay leaves
¹⁄₄ teaspoon red pepper flakes
¹⁄₂ teaspoon ground cumin
¹⁄₂ teaspoon ground coriander
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon coarsely ground pepper

For assembly
1 pound spaghetti, orecchiette or other pasta
2 tablespoons olive oil
2 tablespoons butter
¹⁄₄ cup chopped mint (I couldn’t get fresh mint, so I omitted it.)
¹⁄₄ cup grated Parmesan cheese

Instructions
1. For the ragù: Place a large Dutch oven or skillet over medium-high heat. Heat oil and add goat, stirring to break it up. Raise heat to high and cook until browned, about 5 minutes. Spoon off excess liquid. Add carrot, onion and celery, stirring for about 2 minutes. 

2. Add tomato paste and stir until blended, about 1 minute. Add wine and stir, scraping bottom of pan, until completely evaporated, about 2 to 5 minutes; adjust heat as necessary to prevent burning. Add tomatoes, chicken broth or water, bay leaves, red pepper flakes, cumin, coriander, thyme, rosemary, salt and pepper.

3. Bring to a boil, reduce heat to medium-low. Simmer uncovered until most of the liquid evaporates, about 1 ¹⁄₂ hours, scraping down sides of pot as necessary to avoid burning. Meat will turn dark brown and liquid dark orange.

4. For assembly: Cook pasta as desired, drain and add to sauce. Stir over medium-low heat, adding olive oil, butter and mint. Top with cheese and serve. 

Comments
A friend of mine suggested I use the ground goat meat I bought some weeks ago for a ragout.  While trying to find a recipe for ragout, which is a main-dish stew, I ended up finding this recipe for ragù which is a sauce typically used to dress pasta.  And now you know the difference between these two words!  I certainly didn’t. 

We all thought this was tasty; Art even had seconds which is always a good sign of the success of a dish.  We also came to the conclusion that we don’t really see the need to add goat to our regular diet.  While the flavor of goat is certainly enjoyable, we prefer the other meats we’ve had.  I’m sure we’ll still enjoy having goat meat once in a while for variety, but not as a staple meat. 

In step 1 I wish that I had drained the meat through a sieve instead of just spooning off the fat, so consider taking this additional step if you make the dish. I would have liked the end result to have been a bit less fatty.

Internet - NY Times

Ingredients
For the dressing
2 ¹⁄₂ tablespoons fresh lemon juice
2 tablespoons green onions, chopped
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon fresh ginger, minced
¹⁄₄ teaspoon sesame oil

For assembly
1 tablespoon olive oil
4 (6-ounce) tilapia fillets
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon black pepper 

Instructions
1. To prepare dressing, combine dressing 6 ingredients in a bowl, stirring well with a whisk.  (You could also blend the dressing ingredients with an immersion blender.)

2. To assemble dish:  Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.  Serve fish with dressing. 

Comments
This [recipe](http://find.my(recipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1215929) is from Cooking Light and I thought this was great.  The delicate flavor of the tilapia went nicely with the assertive flavors of the Asian-inspired dressing.  Lance, however, didn’t care for the flavor and we’re not entirely sure why.  The result is that I doubt I’ll be making this again, but I sure did enjoy the leftovers. 

Shown here with Turnip Gratin.

Cooking Light

Ingredients
12 large collard greens leaves
1 pound ground beef
1 cup celery, finely chopped (2-3 stalks)
¹⁄₂ cup onion, chopped
4 cups salsa
2 cups cooked rice, hot (I used an entire box of Zataran’s Yellow Rice.)
1 packet taco seasoning mix (I prefer McCormick’s Low Sodium.)
1 cup Monterey jack cheese, shredded

Instructions
1. Preheat oven to 350*F. 

2. Bring large pot of water to boil.  Remove center veins from collard leaves, keeping each leaf in one piece. Immerse leaves, 4 at a time, into boiling water about 4 to 5 minutes or until leaves are limp. Drain well.

3. For filling, in a large skillet cook ground beef, celery, and onion until meat is brown and onion is tender. Drain off fat. Stir in 2 cups of salsa, hot cooked rice, and taco seasoning mix. Mix well.

4. Place ¹⁄₃ to ¹⁄₂ cup filling mixture on each collard leaf. Fold in sides. Starting at an unfolded edge, carefully roll up each leaf, making sure folded sides are included in the roll. Place stuffed collard greens in 3-quart baking dish. Spoon remaining 2 cups salsa over stuffed greens. Bake, uncovered, for 20 minutes. Top with cheese; bake 5 minutes more or until cheese is melted. 

Comments
This recipe was given to me by my CSA farmer.  I didn’t grow up eating greens so I don’t really know what to do with them when I get them from the market.  This recipe was delicious, even Art liked it and he’s probably the pickiest of the three of us when it comes to greens.  I made the mistake of cooking these in a double layer so they were pretty difficult to serve intact.  Next time, I’d use a 9- by 12-inch baking dish so that I could achieve prettier plating. 

Once everything was baked, I didn’t actually notice flavor from the collard greens, just the flavor from everything else.  I’ll definitely make these in the future when I get collard greens again.

Person - Tina Eaton

Ingredients
For the pizza dough
2 teaspoons yeast
2 teaspoons sugar
1 ¹⁄₂ cup warm water
¹⁄₂ cup olive oil
1 teaspoon salt
4-4 ¹⁄₂ cups flour (You can use up to 2 cups of whole wheat flour, the rest should be all purpose.)

For the dressing
1 teaspoon anchovy paste
4 cloves garlic, peeled
2 teaspoons white wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
¹⁄₂ teaspoon dry mustard
¹⁄₂ cup olive oil

For assembly
3-4 boneless, skinless chicken breasts
1 cup mozzarella cheese, shredded
1 head romaine lettuce, shredded
¹⁄₄ cup Parmesan cheese, shaved

Instructions
1. For the dough: Dissolve yeast and sugar in warm water and let sit for five minutes.  Add oil and salt, stir to mix.  Add flour one cup at a time, stirring to combine completely.  Dough should be a little sticky but easy enough to work with that it doesn’t stick all over your hands.  Knead dough for five minutes.  Place in a greased bowl and let rise for an hour.

2. While dough rises, heat large skillet over medium-high heat and cook chicken until done, 10-15 minutes per side depending on thickness of breasts.  Remove from heat, cool slightly, and thinly slice. 

3. Make the dressing: Place all dressing ingredients in a container and blend with an immersion blender until thick and emulsified.  Season with salt and pepper to taste.  (You could mince everything and whisk it while slowly adding the olive oil as well, but immersion blenders are so much fun.) 

4. Punch down dough and let rest five minutes.  Divide dough in half and roll, stretch or press into two 12-inch rounds.  Place each round on pizza pan or parchment paper if using pizza stone.

5. Preheat oven to 500*F.  If using pizza stone, preheat that as well.

6. Brush each dough round with 1-2 tablespoons dressing.  Spread chicken evenly over both pizzas and top each with ¹⁄₂ cup mozzarella cheese.  Bake for 10-15 minutes, or until cheese is melted and dough is fully cooked. 

7. Meanwhile, toss lettuce with remaining dressing.  Allow pizza to cool for 5 minutes then top with dressed lettuce and Parmesan cheese. 

Comments
Not that long ago I tried out a recipe for Taco Pizza that my wonderful sister-in-law sent.  Ever since then I’ve been having pizza dreams and I finally managed to fit this Chicken Caesar Pizza into my schedule!  It was great!  Lance and I devoured a whole pizza between the two of us and loved every bite! 

I would make a few slight modifications next time, we both found the pieces of lettuce, chicken, and cheese to be a bit too large which sauce them to fall off the pizza.  Next time, I’ll cut things into smaller pieces so they stay on the pizza better. 

I went easy on dressing the lettuce since Lance prefers a lighter dressing on his salads.  I served the extra at the table and added more to my own slices.  If you have extra, package up the pizza slices and the lettuce separately so you can reheat the pizza without cooking the lettuce. 

Next up in the pizza experimentation – Peking Duck Pizza!

Person - Gwen

Ingredients
1-2 teaspoons olive oil (I like using wild mushroom and sage olive oil for this.  Regular olive oil is delicious too.)
2 eggs, lightly beaten
2 tablespoons fresh parsley, minced
1 tablespoon soft goat cheese

Instructions
1. Heat oil in a small skillet over medium heat.  Add eggs and stir until they have reached desired doneness.  Add parsley and cheese, stirring until cheese has melted.  Season with salt and pepper before serving. 

Comments
This is one of those recipes I feel silly for posting since it’s hardly a recipe at all!  A few weeks ago, when I was up in NY with my dad and brother, we had eggs prepared this way at the Bed and Breakfast.  It never would have crossed my mind to add parsley to scrambled eggs but I was blown away by how delicious the combination was! 

I made these for Art one morning when we had time for breakfast just to make sure I could do it and then made them again while my parents were visiting recently.  This is a quick and simple egg preparation when you’ve got breakfast company!

This recipe generates eggs for one person, it’s simple to scale if you’re serving more people.

Person - Gwen

Ingredients
3 large egg yolks
1 ¹⁄₂ tablespoons cold water
¹⁄₂ cup butter, melted and warm
1 to 3 teaspoons fresh lemon juice

Instructions
1. Off the heat, whisk together yolks and water in the top of a double boiler (or metal bowl on top of a saucepan, whatever you’ve got) until they become light and frothy. Place the top of the double boiler or the bowl over - not in - barely simmering water and whisk until the eggs are thickened, 2 to 4 minutes, being careful not to let the eggs get too hot. (The eggs always seem to surprise me when they thicken. They’re normal and then BAM, thickened and I freak out that I’ve cooked them too long. So don’t freak out, just remove from the heat and keep whisking.)

2. Remove the pan or bowl from over the water and whisk to slightly cool the mixture. Whisking constantly, add the butter very slowly. Stir in lemon juice along with salt and pepper to taste.

Comments
This is a basic Hollandaise Sauce recipe from Joy of Cooking.  I’ve made Béarnaise Sauce many times, which is just a tarragon flavored Hollandaise, but I’d never made plain Hollandaise sauce before!  It is extremely simple and quick to bring together, I don’t know why it always seems so scary to me.  It amazes me how yellow the sauce is because of the brightness of local egg yolks. 

Shown here in the form of Eggs Benedict – toasted English muffin, baked local bacon, poached egg, and delicious Hollandaise Sauce.

Joy of Cooking (1997)

Ingredients
4 pattypan squash, trimmed and thinly sliced
1 onion, chopped
1 pound Italian sausage, casings removed and crumbled
1 cup parsley, chopped
1 ¹⁄₂ cups bread crumbs
¹⁄₂ teaspoon pepper
1 tablespoon olive oil

Instructions
1. Preheat oven to 350*F. 

2. Heat skillet over medium heat and cook sausage until no longer pink. Remove sausage from pan. Add onion to sausage fat and cook 3-5 minutes, or until soft. 

3. In a bowl mix together sausage, onion, parsley, bread crumbs, pepper, oil, and 2 tablespoons water.  Layer squash slices with sausage mixture in 9 by 12-inch pan.  Cover and bake 30 minutes. Uncover and continue baking 15 minutes or until squash is tender. 

Comments
This was supposed to be a stuffed pattypan dish but my pattypans were too small and it seemed like the [recipe](http://www.healthy-(recipes-for-kids.com/scallop-squash-(recipes.html) wouldn’t work so well.  Everything was tasty, the spice from the sausage added lots of great flavor. 

Shown here with Baked Lemon Pasta.

Internet - Healthy Recipes for Kids

Ingredients
3 cups old-fashioned rolled oats
¹⁄₂ cup slivered almonds
¹⁄₂ cup walnuts, chopped
¹⁄₄ cup hulled green pumpkin seeds
¹⁄₄ cup pine nuts
¹⁄₂ cup pecans, chopped
¹⁄₂ teaspoon cinnamon
¹⁄₂ teaspoon salt
4 tablespoons unsalted butter
¹⁄₃ cup honey
¹⁄₂ teaspoon vanilla extract
Dried fruit, to taste

Instructions
1. Preheat oven to 325*F. 

2. In a large bowl, stir together oats, nuts, seeds, cinnamon and salt.  In a small saucepan, melt butter with honey over low heat, stirring.  Add vanilla and pour butter mixture over oat mixture and stir until combined well. 

3. Spread granola evenly on a large baking sheet.  Bake, stirring every 5 minutes to keep from sticking or burning, until golden brown and crisp, about 20 minutes.  Do not overcook; the granola will crisp more once cooled.  Cool the granola on the pan and stir in dried fruits if using.  Granola may be kept in an airtight container at room temperature for up to a week.  It can be frozen for longer storage. 

Comments
My grandmother used to make the most amazing granola but I’ve never had any luck tracking down her recipe.  I found this recipe of Emeril’s a few years back and gave it a try because it calls for green pumpkin seeds, an ingredient I remember from my grandmother’s granola.  I altered it to account my own tastes; I’m not a fan of dried fruits or coconut in my granola, so I omitted those and increased the nut content to compensate. 

I love this stuff.  It’s delicious; works well as cereal, with ice cream, or in parfait form as shown here.

Internet - Emeril Lagasse

Ingredients
1 bunch kale, trimmed (about 4 ounces)
¹⁄₂ pound Yukon gold or red potatoes, cut into ¹⁄₂-inch cubes
¹⁄₂ pound turnips, peeled and cut into ¹⁄₂-inch cubes
³⁄₄ teaspoon salt
1 tablespoon olive oil
1 tablespoon butter
3 cups onion, diced
2 tablespoons fresh sage, chopped
¹⁄₄ cup green onions, sliced
¹⁄₄ teaspoon freshly ground black pepper

Instructions
1. Preheat oven to 400*F. 

2. Bring water to boil in a large pot over high heat.  Add kale, cover, reduce heat to medium and cook 5 minutes or until tender.  Remove kale with slotted spoon and chop. 

3. Add potatoes and turnips to water, increase heat to high and return to boil. Reduce heat to medium and simmer 10 minutes or until tender.  Drain and mash, then mix with kale and ¹⁄₄ teaspoon salt. 

4. Heat oil and butter in a large nonstick skillet over medium-high heat.  Add ¹⁄₂ teaspoon salt, diced onion, and chopped sage.  Cook 13 minutes or until browned.  Combine potato mixture, onion mixture, green onions, and pepper. Remove from heat and cool slightly. 

5. Divide potato mixture into 8 equal portions, shaping each into a ¹⁄₂-inch-thick patty.  Place patties on baking sheet coated with cooking spray and bake for 20 minutes.  Remove from oven. 

6. Preheat broiler and broil patties for 5 minutes or until browned. 

Comments
This [recipe](http://find.my(recipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=520583&adsqs=) is originally from Cooking Light and I’m afraid that I didn’t manage to make very cohesive patties.  I feel like the recipe really needed an egg or cheese or something similar to act as a binding agent.  Even though the patties fell apart, I thought the flavor was great!   If it only used more kale it would be a great way to use up all the kale I get from the CSA.  I also enjoyed the patties with the mustard dill sauce from the salmon I served with the meal.  I’d suggest making the sauce to go with these patties whether or not you were making the salmon. 

Shown here with Salmon with Mustard Dill Sauce.

Cooking Light