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| Image from Scotch Hill Farm, Broadhead, WI |
Leeks
Cherry belle radishes
Oregano
Garlic scapes
Snow peas
Lettuce
Spicy greens
Bright lights chard
Meal #1: (snow peas, garlic, onion, lettuce)
Hash Browned Turnips, Radishes and Potatoes
Finely shredded turnips, radishes and potatoes and fried them up like hash browns. Served with salt and pepper.
Lamb Chops with Wild Blueberry Marinade
4 lamb chops, depending on size
Salt and pepper
2 tbsp butter
2 tbsp olive oil
2 or 3 shallots, diced
2 or 3 garlic cloves, minced
1/2 cup red wine
1 cup fresh blueberries
4 tbsp balsamic vinegar
Season the chops on both sides with salt and pepper. Cook the lamb as you normally would to desired temperature (with lamb, I always recommend no more than medium to medium-well). While the lamb is cooking, make your sauce. In a medium saute pan, heat the butter and olive oil over medium heat. Saute the onions until translucent and soft, about five minutes. Add the garlic and cook for an additional 30 seconds, until fragrant but not brown. Deglaze the pan with the red wine, stir the pan around and simmer away until reduced by half, three to five minutes. Add the blueberries and balsamic vinegar, stirring again to combine, and simmer for about three minutes. Remove the pan from the heat and transfer to a food processor. Puree until smooth and sauce-like. The finished product will be a beautiful purple-blue sauce. Plate the lamb chops on top of something starchy that will soak up all the extra sauce (we used couscous, but pretty much anything will work nicely) and spoon the sauce on top. *Recipe from Per l'Amore del Cibo
Meal #2: (snow peas, garlic, onion, lettuce)
Salmon and Snow Pea Stir Fry
12 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/2cup reduced sodium soy sauce
1/2 cup orange juice
2 garlic clove, minced
2 teaspoon sesame oil
nonstick cooking spray or peanut oil
2 small onion, halved and sliced
12 ounces snow peas
Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon. Marinate the fish for 30 minutes in the fridge. Coat a nonstick frying pan or wok with nonstick spray. Remove salmon from bag; discard leftover marinade. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer! Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened. Serve with 1/2 cup of brown rice for each plate, if desired. *Recipe from FLKeysJen on food.com
Salad
Lamb Chops with Wild Blueberry Marinade
4 lamb chops, depending on size
Salt and pepper
2 tbsp butter
2 tbsp olive oil
2 or 3 shallots, diced
2 or 3 garlic cloves, minced
1/2 cup red wine
1 cup fresh blueberries
4 tbsp balsamic vinegar
Season the chops on both sides with salt and pepper. Cook the lamb as you normally would to desired temperature (with lamb, I always recommend no more than medium to medium-well). While the lamb is cooking, make your sauce. In a medium saute pan, heat the butter and olive oil over medium heat. Saute the onions until translucent and soft, about five minutes. Add the garlic and cook for an additional 30 seconds, until fragrant but not brown. Deglaze the pan with the red wine, stir the pan around and simmer away until reduced by half, three to five minutes. Add the blueberries and balsamic vinegar, stirring again to combine, and simmer for about three minutes. Remove the pan from the heat and transfer to a food processor. Puree until smooth and sauce-like. The finished product will be a beautiful purple-blue sauce. Plate the lamb chops on top of something starchy that will soak up all the extra sauce (we used couscous, but pretty much anything will work nicely) and spoon the sauce on top. *Recipe from Per l'Amore del Cibo
Meal #2: (snow peas, garlic, onion, lettuce)
Salmon and Snow Pea Stir Fry
12 ounces skinless salmon fillet (wild is healthier than farm-raised)
1/2cup reduced sodium soy sauce
1/2 cup orange juice
2 garlic clove, minced
2 teaspoon sesame oil
nonstick cooking spray or peanut oil
2 small onion, halved and sliced
12 ounces snow peas
Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon. Marinate the fish for 30 minutes in the fridge. Coat a nonstick frying pan or wok with nonstick spray. Remove salmon from bag; discard leftover marinade. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer! Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened. Serve with 1/2 cup of brown rice for each plate, if desired. *Recipe from FLKeysJen on food.com
Salad
Other (chard, oregano)
We shared this dish at dinner with friends and it was gone quickly!
Lemon Garlic Rainbow Chard
3 bunches rainbow chard, trimmed and rinsed (we only made one third of the recipe)
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve. *Recipe from isisillusion at allrecipes.com
Lemon Garlic Rainbow Chard
3 bunches rainbow chard, trimmed and rinsed (we only made one third of the recipe)
6 tablespoons olive oil
6 cloves garlic, sliced, or to taste
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems. Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften. Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve. *Recipe from isisillusion at allrecipes.com
Oregano - dried
