Featured Enews Recipes

In our Electronic newsletter, we have a column called "What's Growing."  Each month we highlight a different plant, vegetable or fruit that is blooming at that time, and often publish a recipe along with it.  We also regularly feature recipes that students in the Garden-based Learning Program have made or sampled.  Here is an archive of the recipes we have featured so far.

Spicy Potato & Kale Soup

Spicy sausage—in this case, chorizo—pairs beautifully with hearty greens. If you like, substitute collard or mustard greens for the kale. If you can't get chorizo, hot Italian sausage will also work in this soup.

Ingredients

• 1/4 cup halved and sliced chorizo sausage
• 1 teaspoon extra-virgin olive oil
• 1 small onion, chopped
• 1 14-ounce can reduced-sodium chicken broth
• 1/3 cup water
• 1 small russet potato, peeled and sliced
• 2 cloves garlic, peeled and halved
• 4 cups kale, ribs removed, thinly sliced (see Tips for Two)
• 1/8 teaspoon freshly ground pepper, or to taste

Preparation

1. Heat a large saucepan over medium heat. Add chorizo and cook, stirring, until browned, about 2 minutes. Transfer the chorizo to a paper towel-lined plate; wipe out the pot.
2. Heat oil in the pot over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add broth, water, potato and garlic; increase the heat to high and bring to a boil. Reduce to a simmer, cover and cook, stirring occasionally, until the potato is tender, 6 to 9 minutes. Lightly mash the potato with a wooden spoon. Add kale, a handful at a time, waiting until it has wilted before adding more. Adjust heat to maintain a simmer and cook, stirring occasionally, until the kale is tender, about 5 minutes. Add the reserved chorizo and season with pepper.

Sweet Potato and Zucchini Muffins (Adapted from Bon Appétit November 1992)

Ingredients

2 cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated zucchini
1 1/2 cups grated peeled sweet potato
1 cup chopped walnuts, toasted

Preparation

1. Preheat oven to 350°F.
2. Butter and flour a muffin pan.
3. Sift first 5 ingredients into medium bowl.
4. Beat sugar, oil, eggs and vanilla to blend in large bowl.
5. Mix in zucchini and sweet potato.
6. Add dry ingredients and walnuts and stir well. 

Transfer batter to prepared pan. Bake until tester inserted into center comes out clean, about 15 – 20 minutes. Cool muffins in pan on rack 5-10 minutes. Cut around bread to loosen. Turn out onto rack and cool completely.  

Penne with Broccoli Sauce

This delicious autumn dish, adapted from Fresh From the Farmers’ Market by Janet Fletcher, is reminiscent of a pesto dish we made earlier in the year!

Quinoa Salad (Makes enough for 15)

Ingredients:
1 ½ c quinoa
3 c water
3 carrots, cut into small disks or shredded
2 large peppers, any color, preferably red, cut into bite-sized pieces
2 cucumbers, cut into bite-sized pieces
1 c cherry tomatoes, cut in half
1 c parsley, cut finely
½ c mint, cut finely
1 can chick peas (garbanzos)
1 cup feta cheese, crumbled (optional)

Dressing:
¾ c olive oil
¼-1/2 c lemon juice
3 cloves garlic, minced
Salt and pepper

Preparation:
Rinse quinoa and strain through a fine sieve.  Bring water and quinoa to a boil in a pot with a tight-fitting lid.  Once it boils, turn heat to low and simmer until quinoa has absorbed all the water: 15 – 20 minutes.

Prepare all vegetables and herbs and place in a big bowl with the feta and chickpeas.  When quinoa is finished cooking, let cool for 5 minutes.  Add to vegetables and mix. 

Put all dressing ingredients into a jar with a lid and shake. Mix into the quinoa and vegetable mixture. 

Tomato Watermelon Salad (Epicurious, March 2009)

Ingredients:

• 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
• 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
• 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
• 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
• 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
• 1/4 teaspoon coriander seed (or purchase ground coriander)
• 3 tablespoons extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper

Preparation:
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving

Grilled Zucchini and Summer Squash Salad with Basil-Parmesan Dressing
recipe courtesy of Bon Appétit

Ingredients:
• 4 medium-large zucchini, trimmed, halved lengthwise
• 4 medium-large yellow crookneck squash, trimmed, halved lengthwise
• 5 tablespoons olive oil
• 1/2 cup chopped fresh basil
• 1/3 cup freshly grated Parmesan cheese (about 1 ounce)
• 2 tablespoons balsamic vinegar

Preparation:
1. Prepare barbecue (medium heat). Place zucchini and crookneck squash on large baking sheet; brush all over with 3 tablespoons oil. Sprinkle with salt and pepper. Grill vegetables until tender and brown, turning occasionally, about 10 minutes. Transfer to plate and cool.
2. Cut vegetables diagonally into 1-inch-wide pieces. Place in large bowl. Add basil, parmesan cheese, balsamic vinegar and remaining 2 tablespoons oil and toss to blend.
3. Season to taste with salt and pepper and serve.


Fresh Salad with Maple Walnuts and Strawberries
(adapted from http://www.allrecipes.com, serves 10)

Ingredients: 6 cups fresh lettuce or baby spinach
1 cup sliced fresh strawberries
1/2 cup sliced honey- or maple-roasted walnuts or almonds
4 tablespoon cider vinegar
2 tablespoon honey
2 teaspoons sugar

Directions:
1. Wash lettuce or spinach and spin dry or pat dry with cloth or paper towels
2. Break lettuce into small, bite-size pieces
3. Cut nuts into small pieces
4. Remove tops and slice strawberries
5. In a large bowl, combine the lettuce or spinach, strawberries and walnuts.
6. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well. Drizzle over salad and toss to coat.
7. Serve immediately.

Arugula and Strawberry Salad
1/2 cup chopped walnuts
4 cups baby arugula or torn arugula leaves
2 cups sliced strawberries (about 10 ounces)
2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons aged balsamic vinegar (see Ingredient note)
1 tablespoon extra-virgin olive oil

1. Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.

2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Goat Cheese Pizza with Red Onions and Green Olives

From Vegetarian Cooking for Everyone, by Deborah Madison

1 recipe Pizza Dough
3 tablespoons virgin olive oil
2 small red onions, thinly sliced
2 cloves garlic, finely chopped
Salt
Pepper
2 oz mozzarella cheese, grated or thinly sliced
4 oz goat cheese
12-18 green olives, pitted and halved
2 sun-dried tomatoes packed in oil, cut into narrow strips
Fresh herbs: mostly parsley and thyme with some rosemary, finely chopped

1. Prepare pizza dough and set it aside to rise in a warm place.

2. Heat 2 tablespoons of olive oil in a wide skillet and saute the onions for 3 minutes, or until they turn translucent.  Add the garlic, season with salt and freshly ground black pepper, lower the heat, and continue to cook another 3 minutes.  Check the seasoning and set the onions aside.

3. Preheat the oven to 500 degrees F and, if using a pizza stone, warm it for 20 minutes.

4. Shape the dough, and place it on a well-floured peel or on a pizza pan. Brush it with olive oil, and cover it with the sauteed onions and the mozzarella cheese.

5. Distribute the lumps of the soft goat cheese, the olives, and the sun-dried tomatoes over the pizza.

6. Slide the pizza onto the stone or back it on its plan in the upper third of the oven for about 8 to 12 minutes, or until the edges and bottom are well browned. 7. Remove from the oven and sprinkle it with the fresh herbs.