"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
I GET MY RECIPES FROM FRIENDS, FAMILY AND PASSENGERS WHEN I WAS A FLIGHT ATTENDANT, SO ALWAYS, PLEASE READ THROUGH THE ENTIRE RECIPE BEFORE PREPARING.
ARABIAN SPINACH
STIR-FRY SPINACH WITH ONIONS AND SPICES, THEN MIX IN A CAN OF CHICK PEAS AND YOU HAVE A QUICK, DELICIOUS MAIN MEAL.
2 Tbsp. olive oil or sunflower oil
1 onion, sliced
2 garlic cloves, crushed
3 � cups spinach, washed and shredded
1 tsp. cumin seeds
1 15-ounce can chick peas, drained and rinsed
Pat of butter
Salt and ground black pepper to taste
Heat the oil in a large frying pan or wok and fry the onion for a bout 5 minutes until softened. Add the garlic and cumin seeds, and then fry for another minute.
Add the spinach, in stages, stirring until the leaves begin to wilt. Fresh spinach leaves condense dramatically and when they are cooked they will all fit in the pan.
Stir in the chick-peas and butter and season with salt and pepper. Drain off any juices, if you wish, however, this dish is rather good served with a little sauce.
THE SPINACH IS GREAT AT THE FARM
TIPS: Make your favorite dressing and add strawberries to your salad.
ALL THE SALAD GREENS AT THE FARM ARE FABULOUS
TIPS: Make your favorite dressing and add strawberries to your salad.
PASTA WITH TOMATOES AND ARUGULA
THIS PRETTY-COLORED PASTA DISH RELIES ON THE SLIGHTLY PEPPERY TASTE OF THE ARUGULA
1 pound pasta shells
1 pound large ripe cherry tomatoes
3 Tbsp. olive oil
3 ounces of fresh arugula
Salt and black pepper to taste
Parmesan cheese
Bring a saucepan of water with some salt to a boil and cook the pasta according to directions on the package. Drain well, saving a small amount of the cooking water.
Halve the tomatoes. Trim, wash and dry the arugula.
Heat the oil in a large saucepan and gently cook the tomatoes barely for 1 minute. The tomatoes should only be heated through and not be allowed to disinagrate.
Add the pasta to the pan, then the arugula. (Coarsely tear any large arugula leaves that are to large). Stir to mix and heat through. Season to taste with salt and pepper. Serve hot with plenty of shaved Parmesan cheese.
STUFFED ONIONS
THESE SAVORY ONIONS MAKE A GOOD LIGHT LUNCH OR SUPPER DISH. SMALL ONIONS COULD BE STUFFED AND USED AS A SIDE DISH.
6 Large onions
Scant � cut ham, cut into small dices (OR ANY OTHER LEFTOVER COOKED MEAT YOU HAVE ON HAND, SUCH AS CHICKEN, TURKEY, ETC.)
1 egg
� cup dried bread crumbs
3 Tbsp. finely chopped parsley
1 garlic clove, chopped
Pinch of finely grated nutmeg
� cup freshly grated Parmesan or Cheddar Cheese
Salt and black pepper to taste
Peel the onions without cutting through the bases. Cook them in a large pan of boiling water for about 20 minutes. Drain and refresh in plenty of cold water.
Using a small sharp knife, cut around and scoop out each central section. Remove about half the inside (save it for soup). Lightly salt the empty cavities and let the onions drain upside down.
PREHEAT the oven to 400 degrees. Beat the ham into the egg in a small bowl. Stir in the breadcrumbs, parsley, garlic, nutmeg and all but 3 Tbsp. of the grated cheese. Add 3 Tbsp. of the oil, and season with salt and pepper.
Pat the insides of the onions dry with paper towels. Stuff them using a small spoon. Arrange the onions in one layer in an oiled baking dish.
Sprinkle the tops with the remaining cheese and then with oil. Bake for 45 minutes, or until the onions are tender and golden on top.
GRILLED HEARTS OF ROMAINE
2 hearts of romaine or the whole bunch
2 Tbsp. olive oil
Salt and pepper to taste
PREHEAT the grill or a grill pan.
Cut each bunch of romaine in half lengthwise, leaving the ends intact so each holds together. Cut the tops off the tops of the romaine, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper to taste.
TIP: Either serve on a room temperature salad plates with other condiments, such as hearts of palm, black olives, asparagus, or serve on a chilled salad plate with romaine coarsely chopped and add your condiments.
COLD STRAWBERRY SOUFFLE'
1pint fresh strawberries
1 envelope unflavored gelatin
� cup sugar
� cup water
� tsp. lemon juice
1 Tbsp. kirsch
2 egg whites
� cup heavy cream
Prepare collar for a souffl� dish by cutting 4-inch strip of waxed, brown paper or foil along enough to fit around �-quart dish. Brush inside with oil. Fasten strip around dish tape, enough to raise 2-inches above dish and set aside. Four individual ramekins can be used.
Hull strawberries, leaving 8 aside for garnish and puree remainder in blender or food processor. Mix gelatin with half the sugar in saucepan, add cold water and cook over low heat, stirring until gelatin dissolves. Stir this mixture into strawberries, add lemon juice and kirsch. Refrigerate, stirring occasionally, until mixture thickens slightly (about � hour).
Beat egg whites until frothy, gradually beat in remaining sugar and beat until stiff. Fold egg white into strawberry mixture; whip cream until stiff and fold into mixture. Gently pour into souffl� dish and refrigerate 4 hours. Garnish with whole reserved strawberries.
HUNGARIAN HAZELNUT TORTE WITH STRAWBERRIES
AND WHIPPED CREAM
This wonderful torte is spectacular for grand occasions, yet simple enough to be made at moments notice. Very elegant and very easy and, not the least of its virtues and it freezes beautifully.
(This recipe makes 1 layer)
4 extra large eggs
1 cup hazelnuts, toasted. Rub them between your palms to remove the skins.
� cup sugar
1 tsp. vanilla
3 Tbsp. dry bread crumbs
2 tsp. baking powder
Place eggs in blender container and whip for a few seconds. While the blender continue running, add the remaining ingredients in the order listed and blend for 30 seconds.
Pour the batter into a greased and floured 10-inch pan with a removable bottom. Repeat this for second layer. Bake the two layers at one time in a 350 degree oven for about 20 minutes or until a cake tester inserted in center comes out clean.
Remove rings and allow layers to cool on the metal bottoms. Remove layers with a sharp knife. Spread a layer of whipped cream on one layer. Top this with Strawberries Marnier and then with the second layer. Frost top and sides with whipped cream and decorate top with large plump halved strawberries. SERVES EIGHT.
STRAWBERRIES MARNIER
Wash and pat very dry, 1 basket (1 pint) fresh strawberries from the farm. Cut them into halves and macerate them in 2 Tbsp. Grand Marnier Liqueur for 2 hours. Drain strawberries before placing on cake. (TIP: At the liquor store you may purchase minis)
WHIPPED CREAM GRAND MARNIER
1 pint cream
4 Tbsp. sugar
2 Tbsp. Grand Marnier Liqueur
Beat cream until foamy. Add sugar and liqueur and continue beating until cream is stiff. Will fill and frost 1 10-inch layer cake.
THERE ARE SO MANY THINGS YOU CAN DO WITH STRAWBERRIES FROM THE FARM. SUCH AS ADD TO COTTAGE CHEESE, IN YOUR CEREAL, PLAIN YOGURT, OATMEAL, AND AS I MENTIONED EARLIER, GREAT IN YOUR SALADS. OR JUST SNACK ON THEM PLAIN FOR A SNACK.
REMEMBER TO HAVE YOUR FRIENDS SIGH UP FOR THE NEWSLETTER AND THEY COULD WIN A FREE SYSTEM WHEN IT IS OFFERED FROM THE FARM.
IF YOU HAVE ANY QUESTIONS REGARDING THESE RECIPES OR LOOKING FOR AND OLD FAMILY FAVORITE CONTACT ANDREA AT afreebody@verizon.net or TERRIE AT john@hydroharvestfarms.com
RECIPES COURTESY OF ANDREA FREEBODY, APOLLO BEACH, FL
