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Kale and Cabbage Coleslaw

Community Meeting Demonstration Dinner, 10/3/12

Raw kale is included in this coleslaw recipe – it’s an easy way to pack a lot of nutrition into a familiar dish.

  • 1/2 red onion (save the rest for something else)
  • 1/3 cup white wine or apple cider vinegar
  • 1/4 teaspoon salt
  • 6  large leaves kale
  • 1/4 large head cabbage (save the rest)
  • 2 red, orange, or yellow bell peppers
  • 4 carrots
  • 2 tablespoons sugar
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon or regular mustard
  • black pepper

Slice the red onion very thinly. Place in a small bowl, then add vinegar and salt. Set aside.

Wash and dry the kale. Strip the leaves off the stems and either discard the stems or save them to cook separately. Stack the several leaves on top of each other. Roll into a cigar shape, then slice across the roll in 1/3” strips to make thin ribbons. Repeat this with all leaves, and place the ribbons into a large bowl. Slice the cabbage into thin strips and add to bowl. Using a matchstick slicer or a larger grater, slice or grate the carrots into bowl. Slice peppers thinly and add to bowl. Remove onions from the vinegar and add to bowl.

To the remaining vinegar that had onions in it, add sugar, mayonnaise, and mustard. Mix well, then add salt and pepper to taste. Pour dressing over vegetables and toss to combine. Taste, and add salt and pepper as needed. Serves 8-12.

 

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Sweet Corn Soup

Committee meeting working lunch, 9/27/12 (previously frozen)

This soup is the taste of summer sweet corn in a silky bowl. You can make it during the summer and freeze it in individual portions for a little taste of summer whenever you want. You can also use frozen corn, either from the store or put up from the summer.

  • 6 ears sweet corn, husks and silk removed, cleaned
  • Water
  • 2 tablespoons butter
  • 1 onion, roughly chopped
  • 1 carrot, roughly chopped
  • 1 stalk celery, roughly chopped
  • 1/2 cup milk
  • Salt
  • Black pepper

Use a knife to slice the corn kernels off the cobs. Save the kernels for later use. Place the cobs in a pot with just enough water to cover them. Bring to a boil, then reduce heat to a simmer while you prepare the rest of the soup. (If using frozen corn, skip this step.)

In a large pot over medium heat, melt the butter. Add the onion and cook until translucent, about 5-6 minutes. Add carrot and celery and cook until tender, about 5-7 minutes more. Add the corn kernels and stir.

Turn off the heat from the simmering cobs. Leaving the cobs in the pot, pour the water over the corn and vegetable mixture until corn is just covered. (If using frozen corn, just use regular water.) Bring to a boil, then reduce heat and cook until corn is tender, about 6-8 minutes.

If desired, you can leave the soup chunky. For a smooth texture, puree either using an immersion blender, or in batches in a food processor or blender (be careful blending hot liquids – they can splash painfully). If desired, pass pureed soup through a sieve, pressing liquid out with a spatula, to remove any tough kernel pieces.

Add milk, then add salt and pepper to taste. The salt should make the flavors brighter. If it tastes salty, you’ve gone too far.

Serves 4.

Roasted Red Pepper and Eggplant Dip

Garden training session picnic, 9/19/12

This dip is a great new way to use fresh summer vegetables. Try it with raw vegetables, crackers, bread, or even as a sauce with chicken, pork, or beef.

  • 1 small eggplant
  • 1 large bell pepper (red, orange, or yellow)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne pepper (optional)

OVEN METHOD (preferred): Preheat oven to 400. Slice eggplant in half lengthwise and place cut side down on greased baking sheet. Place whole pepper on sheet. Roast until both eggplant and pepper are tender (the pepper may take a little longer).

MICROWAVE METHOD: Slice eggplant in half lengthwise and pierce the skin with a fork in a few places. Cut the top off the pepper and remove the seeds. Place eggplant and pepper on a plate and microwave on high for about 8 minutes, until both are tender.

Peel the pepper and eggplant: place hot cooked pepper in a sealed container for 20 minutes to steam. Afterwards, peel off the skin with your fingers. If roasted whole, remove seeds and stem. Peel the eggplant when it’s cool – you should be able to take the skin right off.

In a food processor or blender, combine cooked peeled vegetables and all remaining ingredients. Process until smooth, then taste and adjust salt as needed.

Yield: about 1 cup

Zucchini Ribbons with Lemon-Parsley Dressing

Committee meeting working lunch, 9/6/12

In this very simple recipe, raw zucchini becomes a simple salad with a bright, fresh dressing.

  • 1 large zucchini
  • 1 tablespoon lemon juice (fresh, if possible)
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • black pepper, to taste
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons chopped toasted almonds or walnuts (optional)
  • 2 tablespoons cup freshly grated parmesan cheese (optional)
  • 1/2 cup halved cherry tomatoes (optional)

Using a slicer, matchstick shredder, or vegetable peeler, go down the zucchini lengthwise to make long, thin ribbons. Place in a bowl.

Prepare the dressing: in a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Pour over zucchini, add chopped parsley, and toss to combine. Top with nuts, tomatoes, and cheese (if using). Taste, and add more salt and pepper if desired. Serve.

Serves 4-6 as a side dish.

Peppers and Potatoes with Pesto

Committee meeting working lunch, 8/16/12

This simple dish shows off the flavors of summer.

In a large pot, cover chopped potatoes with salted water. Bring to a boil and cook until potatoes are tender, about 10 minutes. Drain.

While potatoes are cooking, heat a large skillet over high heat. Add oil, then add peppers with a pinch of salt. Cook, stirring occasionally, until peppers are beginning to get browned and tender, about 5-7 minutes.

In a large bowl, combine cooked potatoes, cooked peppers, and pesto. Toss to combine. Serve warm, room temperature, or cold.

Serves 6.

All the ingredients in bold are things you can grow in your own garden.

Baba Ghanoush

Garden training picnic, 9/19/12

This Middle Eastern eggplant dip is smooth, creamy, tasty, and a perfect introduction to eggplant for people who can be put off by its unusual texture.

  • 2 medium eggplants*
  • 4 cloves garlic*, minced
  • 3 tablespoons lemon juice
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 cup olive oil
  • 1/2 cup parsley* leaves, chopped

Cook the eggplants directly on a burner (high heat) or on a hot grill. Continue to cook until the skin is completely blackened and the inside is completely soft, about 20-30 minutes. (Alternatively, you can cut the eggplant in half, place it cut side down on a baking sheet, and bake at 450 until completely tender – less mess, although you miss out on smokiness.) Once eggplant is cooked, place in a tightly covered dish to steam for 15-20 minutes. Then, uncover and allow to cool. Peel cooked eggplant using your hands.

Into a food processor, add cooked eggplant flesh, garlic, lemon juice, and salt. Blend thoroughly. Then, with the motor running, add the olive oil in a thin stream. The baba ghanoush should become lighter in color and creamy. Add chopped parsley and pulse briefly to combine. Add additional salt to taste if needed.

Serve with crackers or pita.

*These items can be grown right in your garden.

Peperonata

This simple dish of stewed peppers and onions with herbs shows off summer farmers market produce at its best.

  • 1/4 cup olive oil
  • 2 large onions*, thinly sliced
  • salt
  • 2 tablespoons chopped fresh oregano* or marjoram* (divided between beginning and end of cooking)
  • 3 large sweet bell peppers* (red, yellow, or orange), thinly sliced
  • 1 tablespoon red wine vinegar

Heat a large skillet over medium-low heat. Add oil to heat, then add onions, 1 tablespoon chopped herbs, and a pinch of salt. Cook, stirring frequently, until onions are translucent but not browned, about 10 minutes. Add peppers and another pinch of salt and continue to cook, stirring occasionally, until peppers are tender, 20-30 minutes.

Add remaining chopped herbs, vinegar. Taste and add additional salt if needed. Serve hot, warm, or at room temperature.

Serves 6 as a side dish.

*These ingredients can be grown in your garden.