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Honey Mustard Chicken Sandwiches

Committee meeting working lunch 7/19/12 – served with tomato and cucumber salad with basil.

These sandwiches are a perfect way to use leftover roast chicken. If you can use local chicken and honey from the farmers market, you’ll make something far more flavorful than your average sandwich.

  • 2 tablespoons honey
  • 2 tablespoons mustard
  • Salt
  • Black pepper
  • 4 sandwich rolls or hamburger buns
  • 10-12 oz leftover roast chicken
  • Your choice of lettuce, spinach, arugula, shredded cabbage, or other greens*

In a small bowl, combine honey and mustard. Add salt and pepper to taste.

Spread a tablespoon of the honey mustard mixture onto each roll. Add roast chicken and greens.

Makes 4 sandwiches.

*All of these greens can be grown in your garden.

Beet Cake with Cream Cheese Frosting

Community training dinner, 6/19/12

This cake is a lot like carrot cake, except pinker. It’s a great new way to use beets straight from the garden or farmers market.

Cake:

  • about 1 lb beets, approximately 4 medium
  • 2/3 cup white sugar
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk

Frosting:

  • 8 oz cream cheese or 1/3-less fat cream cheese (neufchatel cheese), softened
  • 1/4 cup (1/2 stick) butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/2 cups confectioners sugar

Cake:
Preheat oven to 350. Grease a 9×13 pan.

Wash and peel beets. Using a large grater, grate the beets to make 2 cups grated beets. Be careful about your clothes – beet juice stains (the stains are a great color, but they’re hard to get out).

In a large bowl, combine white and brown sugars, oil, and eggs. Mix thoroughly. Add the grated beets and stir to combine.

In a medium bowl, combine flour, baking powder, ginger, cinnamon, baking soda and salt. Add 1/3 of this flour mixture to the beet mixture and stir. When combined, add half of the milk and stir in. Add another addition of flour and mix, then the rest of the milk and mix, and finally the rest of the flour. Mix until no dry spots remain.

Pour into prepared pan. Bake 30-35 minutes, until cake springs back when lightly poked and a toothpick inserted in the center comes out clean. Allow to cool.

Frosting:
In a large bowl, combine cream cheese and butter. Using an electric mixer, combine thoroughly. Add sugar and vanilla and beat until completely combined. Spread over cooled cake.

Serves 24.

Kohlrabi Slaw

Community training dinner, 6/19/12

Kohlrabi is a very strange vegetable. It looks like an alien, its name means “cabbage-turnip,” and it tastes like broccoli stems. The bulb can be eaten raw or cooked (try roasting it with a little oil and salt in a 400 degree oven). In this recipe, it’s made into a simple, refreshing slaw. It’s important to peel kohlrabi before you use it – the skin and the layer underneath have a lot of stringy fibers. You can also eat the greens – see here for a recipe.

  • 2 kohlrabi bulbs
  • 1/4 cup herbs (basil, mint, parsley, dill, or another favorite – you can also use a combination)
  • 1 tablespoon lemon juice
  • 2 tablespoons canola, vegetable, or olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper

Peel the kohlrabi using a paring knife. Then, use a grater or matchstick slicer to shred kohlrabi for slaw. Roughly chop the herbs and add it to the kohlrabi in a large bowl.

In a small bowl, whisk together the lemon juice, oil, salt, and pepper to make a vinaigrette. Pour over the kohlrabi and mint and toss to coat.

Serves 4-6 as a side dish.

Roast Pork Sandwiches with Radishes and Yogurt Dressing

Community gardening training session dinner, 6/4/12

These sandwiches are a great way to use leftover roast pork. Or, you could use other leftover roast meat or deli meats.

  • 2 tablespoons plain yogurt (or you can substitute low-fat sour cream or mayonnaise)
  • 1 tablespoon lemon juice (or you can use red or white wine vinegar)
  • 2 teaspoons canola, vegetable, or olive oil (omit if using sour cream or mayonnaise)
  • ¼ cup chopped fresh parsley*
  • 1 large pinch salt
  • black pepper, to taste
  • 4 rolls or buns, or other bread to make 6 sandwiches
  • 1 pound roast pork or other leftover or deli meat
  • 4 radishes, thinly sliced*
  • 8 large leaves lettuce, washed and dried

Prepare dressing: in a small bowl, mix together yogurt, lemon juice, oil, parsley, salt, and pepper.

Assemble sandwiches: Spread the dressing on the rolls, dividing it evenly between the sandwiches. The add pork, radish slices, and lettuce to each sandwich. Serve.

Yield: 4 sandwiches.

*Radishes and parsley can be grown in your own garden.

Strawberries with Yogurt and Chocolate Cake

Community training dinner, 5/21/12 – Served using Simple and Delicious Chocolate Cake

Strawberries are in season in the spring and early summer. In this dessert, they go with vanilla yogurt and chocolate cake – a perfect combination of lightness and decadence.

  • 16 oz strawberries, washed and cut into quarters
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 4 small slices chocolate cake
  • 1 cup vanilla yogurt

In a large bowl, combine lemon juice and brown sugar. Add strawberries and toss to coat.

To assemble dessert, pile strawberries and yogurt on top of a piece of cake.

Serves 4.

Spring Greens and Vegetables Salad with Vinaigrette

Community training dinner, 5/21/12

This salad uses the earliest spring vegetables that are easy to grow in your own garden: lettuce, turnips, radishes, and scallions. This salad is very light and bright-tasting, perfect for spring.

Vinaigrette Dressing:

  • 2 tablespoons lemon juice, white wine vinegar, or 1 tablespoon of each
  • 1 clove garlic, chopped
  • 1 large pinch salt
  • black pepper, to taste
  • 3 tablespoons olive, vegetable, or canola oil

Salad:

  • 8 oz lettuce or other salad greens, washed and dried
  • 4 radishes, thinly sliced
  • 2 turnips, thinly sliced
  • 1 bunch scallions, sliced (about 1/2 cup)
  • 1/2 cup parsley leaves (optional)
  • 3 oz feta cheese (optional)

Make dressing: use a whisk or fork to mix together lemon juice/vinegar, garlic, salt, and pepper. Add oil and mix thoroughly. This will separate out as it sits because oil and vinegar do not like to mix. You can whisk or shake it again before you use it.

Toss salad: Combine lettuce, radishes, turnips, scallions, parsley (if using) and feta (if using) in a large bowl. Add dressing and toss to combine.

Serves 6.

 

VARIATION: Spring Greens and Vegetables Salad with Creamy Dressing

Community meeting training dinner, 3/20/2013

Instead of the vinaigrette, use this creamy dressing from the roasted sweet potato salad, and skip the feta cheese.

Dressing:

  • 1 clove garlic
  • large pinch salt
  • ¼ cup plain yogurt (or substitute low-fat sour cream if plain yogurt is unavailable, or omit and make changes noted below – do not use vanilla yogurt)
  • 2 teaspoons lemon or lime juice (increase to 4 teaspoons if omitting yogurt)
  • ½ teaspoon mild chili powder
  • 2 teaspoons vegetable, canola, or olive oil (increase to 2 tablespoons if omitting yogurt)

Dressing: Finely mince the garlic. Add a large pinch of salt to the garlic on the cutting board and continue to mince, then use the side of your knife to grind the salted garlic into a paste. Get it as smooth as you can, but don’t worry if there are still some larger pieces. Scrape the garlic paste into a small bowl. Add yogurt, lemon juice, and chili powder and mix well with a fork. Add oil and mix well.

Salad with Wild Lambsquarter, Scallions, Chickpeas, and Feta Cheese

Committee meeting working lunch, 5/17/12

 

Lambsquarter is a common weed that is also known as wild spinach. Its leaves are notched, and they look like they have a white, almost powdery coating. Lambsquarter can be eaten raw in salads, or cooked like other greens. In this salad, it’s mixed with spinach for a more mild introduction to a new green. Along with chickpeas and feta cheese, this salad makes a hearty side dish or lunch.

  • 4 ounces lambsquarters, washed and dried
  • 4 ounces spinach, washed and dried (if not prewashed and packaged)
  • 1 15-ounce can chickpeas, drained OR 1 cup cooked chickpeas (see bean cooking guide)
  • 1 bunch scallions, sliced into ¼-inch slices
  • 3 ounces feta cheese
  • 1 1/2 tablespoons lemon juice or white wine vinegar
  • 3 tablespoons olive oil, if available (or use vegetable or canola oil)
  • large pinch salt
  • black pepper, to taste

Combine lambsquarters, spinach, chickpeas, scallions, and cheese in a large bowl.

In a small bowl, prepare dressing by mixing lemon juice or vinegar, oil, salt, and pepper. Pour over salad in large bowl. Toss to coat evenly with dressing. Serve immediately.

Serves 6-8.