Wednesday, 06 June 2012 17:03

Seared Wild Caught Salmon Salad

Seared Wild Caught Salmon Salad


4 Salmon fillets

Pesto, as needed

Mesclun Greens
4 tbsp. olive oil
3 tbsp. fresh lemon juice
salt and pepper, to taste

Heat large non-stick skillet with just enough oil to shimmer the pan. Carefully add salmon and lower heat immediately. Sear until lightly brown and turn. You will cook on each side approximately 3-4 minutes for a medium rare fillet .

Remove to a plate and let rest. Meanwhile, place mesclun in a large bowl, toss with olive oil, lemon juice, salt and pepper. Split the greens up amongst 4 plates, place a salmon fillet, belly side up, on top of each salad and top with pesto. Garnish with lemon zest.

*** The beauty of the wild salmon is that is considered a “green fish.


Published in Salads
Tuesday, 30 November 1999 00:00

Thai Butternut Squash Soup

Thai Butternut Squash Soup

Share member Melissa Pasanen sent this recipe along a couple weeks ago after receiving the last round of pumpkin puree in the share. The puree makes soups like this a breeze! Assuming you want keep your precious mesclun for salad, you can skip the greens if you don't have anything appropriate in your fridge. But if you don't think you will make salad this week, you could add a few handfuls of your spinach/claytonia mix. This one has been adapted from Simple Suppers from Moosewood.

1 cup coconut milk (or 1 whole can)
1/2 teaspoon Thai red curry paste, or to taste
4 teaspoons sugar
1/2 teaspoon salt
2 cups vegetable broth
24 ounces cooked winter squash (the whole 32 oz bag will be fine!)
1 lime
2 cups fresh baby spinach or bok choy leaves, thinly slivered
chopped fresh cilantro

Whisk coconut milk, curry paste, sugar, salt, broth, squash together in a large pot. Cover and bring to simmer and cook 10 minutes or so until heated through. Lightly grate lime and add 1 teaspoon zest and juice of lime. Add spinach or bok choy and cook just until wilted. Adjust seasoning to taste. Serve with cilantro as desired. Serves 4.

Published in Soups and Stews
Tuesday, 30 November 1999 00:00

VT Pasta Linguine Three Ways

VT Pasta Linguine Three Ways

Of course there are endless ways to dress up your VT Pasta linguine. The sauce will likely take you longer to make than the pasta itself, so with this lovely fresh pasta have everything else ready before dropping the pasta in the pot. To cook the pasta, bring a large pot of salted water to a boil, then put in the thawed or frozen pasta. Bring the water back to a boil for 1-2 minutes. Then immediately drain the pasta, transfer back to the cooking pot, stir in your chosen additions, and serve.
1. Butter and Parmesan - For simplicity, to let the pasta flavor shine through, this is the way to go. After draining the pasta, simply transfer to a bowl and add a knob of butter and some shaved parmesan.

2. Sundried Tomato, Olive and Garlic
Put a TB or so of olive oil in a pan and add 10 -20 chopped kalamata olives, a few chopped sundried tomatoes and 2-3 cloves of minced garlic (and a sprinkling of crushed red pepper if you want some spice). Heat gently til fragrant. Remove from heat and add to pasta coating the pasta well (add a bit more olive oil if necessary). Finish off with some grated parmesan and serve.

3. Butternut Squash Sauce and Braising Greens over Linguine
1-2 TB butter or oil
half a small onion, sliced thin
pinch of sugar
1-2 cloves of garlic
a few leaves of sage
2 cups of squash puree
1/4 cup braising greens

For this one, saute a small onion in the pan in a TB or two of butter or olive oil with a pinch of sugar til very soft. Add in 3 cloves of minced garlic and a few leaves of sage if you have them in the last several minutes, and do not let the garlic brown. Add 2-3 cups of squash puree plus 1/4 bag of braising greens and heat through. Finally, add 1/2 cup of parmesan to the sauce. Taste to adjust seasonings and then combine with your pasta. Add more grated parm t finish the dish if you like.

Published in Pastas

Cheddar Polenta with Braising Greens, Mushrooms and Bacon

Serves 4

1/2 lb. fresh mushrooms, cleaned and sliced
4 tbsp. olive oil
2 cloves garlic
1/4 lb. bacon or pancetta, sliced
4 cups water
1-7/8 tbsp. salt
1 cup coarse cornmeal
3/4 cups grated white Cheddar cheese
1/4 cup butter
approx 1/2 bag frozen braising greens (qty to your liking)
Salt and pepper, to taste
1/4 cup freshly grated Parmiggiano-Reggiano cheese

Bring water and salt to boil. Slowly whisk in polenta and reduce heat. Cook , stirring often, until polenta thickens about 25 minutes. Stir in the grated Cheddar and the butter . Cover and set aside.

In a large pan, heat the olive oil and sauté the garlic and bacon until lightly browned. Add the mushrooms and cook for 5-6 minutes. Add the thawed braising greens. Stir together, turn heat to down to low, cover, and heat through.

Serve the greens over the polenta, garnished with ground pepper and olive oil.

Published in Lunch
Tuesday, 30 November 1999 00:00

Layered Mashed Potatoes and Mushroom Casserole

Layered Mashed Potatoes and Mushroom Casserole

Layers of sauteed braising greens and mushroom duxelle are sandwiched between layers of mashed potatoes. Yum.
12 servings, about 3/4 cup each | Active Time: 1 hour 20 minutes | Total Time: 2 hours

1.25 pounds potatoes,
8 oz cremini or white mushrooms, halved
1/2 tablespoon butter
1/4 cup nonfat buttermilk
1 large egg plus 1 large egg white, beaten
1/2 teaspoons salt, divided
1/2 tablespoon extra-virgin olive oil
1/4 cup chopped shallots
1 cloves garlic, finely chopped
1/4 lb braising greens, thawed
1/3 cup mushroom broth or reduced-sodium beef broth
2/3 tablespoons all-purpose flour
1/4 teaspoon freshly ground pepper
1/4 teaspoon chopped fresh rosemary
1/3 cup freshly grated Parmesan cheese, divided


Bring 1 inch of water to a simmer in a large pot. Place potatoes in a steamer basket, cover and steam over medium-low heat, replenishing the water as necessary, until the potatoes are fall-apart tender, 20 to 30 minutes.

Meanwhile, working in two batches, place mushrooms in a food processor and pulse, stopping to scrape down the sides as needed, until the mushrooms are coarsely chopped.

Transfer the potatoes to a large bowl. Add butter and mash until chunky-smooth. Gradually stir in buttermilk, egg and 1/4 teaspoon salt. Set aside.

Heat oil in a large skillet over medium heat. Add shallots and garlic and cook, stirring, until fragrant and beginning to soften, about 1 minute. Add the mushrooms and cook, stirring often, until they release their liquid and the pan is almost dry, 10 to 12 minutes. Add braising greens and continue to cook, stirring to blend and heat through. Whisk broth and flour in a small bowl. Add to the pan along with the remaining 1/4 teaspoon salt, pepper and rosemary. Cook, stirring, until the mixture bubbles and thickens, about 1 minute.

Preheat oven to 400°F.

To assemble, spread half of the mashed potatoes in an even layer in a baking dish. Sprinkle half the Parmesan over the potatoes. Spread the mushroom mixture on top and spread the remaining potatoes over the mushroom layer. Top with the remaining Parmesan.
Bake until hot throughout and the top is golden brown, about 35 minutes.

Published in Hearty Sides
Tuesday, 30 November 1999 00:00

Stir-Fried Tofu and Veggies

Stir-Fried Tofu and Veggies

This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.

1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions

If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.

Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.

Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.

Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.

Published in Dinner
Tuesday, 30 November 1999 00:00

Mizuna & Apple Salad with Warm Ploughgate Cheese

Mizuna & Apple Salad with Warm Ploughgate Cheese

1 bunch Mizuna, washed and dried
.75 mesclun mix
2 Red Delicious Apples
1/2 round of Ploughfate Cheese, cut into 6 even slices
Apple Cider Vinaigrette (recipe follows)

Cut the cheese and let sit at room temperature while doing the rest of the preparation. Core apples and slice into thin rounds. Stack the rounds and cut into matchsticks. In a bowl, toss the mesclun, mizuna and apples. Season with salt and pepper. Drizzle the vinaigrette on the greens lightly, just enough to barely coat them. Form greens and apples into a nice mound on the plate and lay three pieces of cheese against the greens. Drizzle some more vinaigrette around the plate making sure the cheese gets some too.

Apple Cider Vinaigrette
1/2 cup cider vinegar
.5 cups neutral oil, such as grape seed
2 tsp. mustard
Salt & pepper

Place ingredients in bowl and whisk. You do not want to emulsify this dressing, as it will be too thick. When you go to use it, just whisk again until ingredients come together.
Boxty (Irish Potato Griddle Cakes)
In honor of St Patrick's Day and great potatoes, I have dug up a couple of classic Irish poato recipes. This one comes complete with an Irish rhyme: Boxty on the griddle Boxty in the pan If you can't make boxty You'll never get a man

1/2 pound raw potato
1/2 pound cooked mashed potato
1/2 pound flour
Milk (as needed, see directions)
1 egg
1 medium onion, finely chopped
Salt and pepper

Grate raw potatoes and mix with the cooked mashed potatoes. Add salt, pepper, onion and flour. Beat egg and add to mixture with just enough milk to make a batter that will drop from a spoon.

Drop by tablespoonfuls onto a hot griddle or frying pan. Cook over a moderate heat for 3-4 minutes on each side.

Published in Salads
Tuesday, 30 November 1999 00:00

Greek Flatbread

Greek Flatbread

Pizza dough
8 oz. Feta cheese
2 Roma tomatoes
1/2 cup kalamata olives, pitted and chopped roughly
Pete’s Greens
1/2 cucumber, rough chop
2 tbsp. balsamic vinegar

Preheat your oven to 450 and place a cookie sheet in the oven.

Pull dough from fridge and let it rest, about 10 minutes. In the meantime, prepare the vegetables. Place chopped tomatoes and olives in a small bowl, toss with some olive oil and pepper. Once the dough has rested, sprinkle some flour on the counter and roll it out until a quarter inch think. If you don’t have a peel, slide it onto another cookie sheet, with some flour or cornmeal on it. Top the dough with the tomatoes, olives and feta. Slide the flatbread onto the cookie sheet in the oven. While the flatbread is cooking, mix the greens, cucumber and balsamic in a bowl and toss, seasoning with salt and pepper. When the flatbread is nicely browned on the edges, remove from the oven and let sit for a few minutes. Cut into desired slices, slide onto large round plate and top with Pete's salad.

Published in Pizzas
Tuesday, 30 November 1999 00:00

Celeriac Remoulade

Celeriac Remoulade

Here's another from the Cook's Garden recipe. If you look up celeriac you often find a remoulade recipe, but I don't think I have put one in for nearly a year. In honor of the book and the celeriac in the share this week, I thought it might be nice for you all to be reminded of the option. This is like a cole slaw, but with a zesty celeriac twist.

1/2 cup Mayonnaise
1 tbsp Dijon mustard
2 tbsp Parsley, finely minced
2 tbsp Tarragon, finely minced
1 Garlic clove, finely minced
2 Sweet pickles (opt'l.) finely chopped
2 Young celeriac knobs (around 2 to 2.5 cups) coarsely grated

In a medium size bowl, mix together all ingredients but celeriac. Add celeriac; toss until completely coated. Cover and chill until ready to serve.
Mushroom, Barley & Miso Stew

1 cup pearl barley
1.5 cups water
1 cup shiitake or oyster mushrooms, stemmed & sliced
1/2 copra onion, small dice
1 carrot, peeled, roughly chopped
1 tbsp. garlic, minced
1/2 cup sunflower oil
1 tbsp. fresh grated ginger
1.5 quarts vegetable stock
1/4 teaspoon cayenne
8 ounces tofu, cubed (optional)
4 ounces miso (or to taste)
2 cups braising greens, sliced thinly
1 bunch scallions, thinly sliced

Rinse barley and place in pot with the water. Cook until tender but not mushy.

In a large soup pot heat oil and add mushrooms, onions, garlic and ginger. Add vegetable stock. Add cayenne and tofu. Bring to a boil, reduce heat and simmer. Remove 1 cup of the broth and mix with miso, stir into soup. Add braising greens. Bring to a boil. Remove from heat. Add barley and scallions.

***Note: You can use some of the Gilfeather turnips or beets in this soup. Slice thinly and add them when you add the stock and cook until tender.

Tuesday, 30 November 1999 00:00



2 garlic cloves, peeled
1/2 cup yogurt or sour cream
1 teaspoon freshly grated horseradish root, or use prepared horseradish
2 cups mixed cooking greens and herbs, such as a combination of fresh spinach, young kale, or mustard greens

Position rack in the center of the oven and preheat to 450°F.
Place the potatoes on a baking sheet. Bake until the potatoes are tender, about 1 hour. Cut each potato in half lengthwise, and scoop out the flesh into a bowl, leaving potato-skin shells. Mash the potato flesh with the butter and milk, and season with the salt and pepper. Refill the shells and, if necessary, return to the oven to keep warm.
In the meantime, make the sauce. Fit a food processor with the metal blade. With the machine running, drop the garlic through the feed tube to mince the garlic. Add the yogurt and horseradish and pulse to combine. Add the greens and process until the greens are pureed. Serve the potatoes hot, with the sauce passed on the side.

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