Monday, June 28, 2010
Today we wanted to have salmon, risotto and the farm fresh broccoli (from our farm share). We decided to make a fairly traditional risotto and combine it with the salmon and broccoli (with a few tips I found online from Jamie Oliver). It was delicious! Our creation was a success with the whole family. We would cut the recipe in half next time. It made a lot more than we expected.
Salmon Risotto
Serves 12-15
16 ounces salmon, skinned and cubed
4 cups chicken stock
2 tablespoon oil
2 tablespoon butter
2 large onions, finely chopped
16 oz. (4c) risotto rice or arborio rice
broccoli - stalk, leaves and florets finely chopped
1/2 c white wine
lemon juice
2 tablespoon parmesan cheese, grated
Heat the stock in a pan and simmer gently. In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. Add the rice and stir for 2 minutes or until the rice is transparent. Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. Separately steam or broil salmon until it's nearly finished. Add the broccoli and let cook for a few minutes. Add the salmon, lemon juice and Parmesan. Season well and serve.
Tuesday, June 29, 2010
Friday, June 25, 2010
Burgers & Sweet Potato/Turnip Fries
Tuesday, June 22, 2010
The perfect grilling weather means it's a perfect day for burgers! We had friends over and enjoyed the burgers with our veggie fries, a watermelon & blueberry salad and some other pasta/potato salads provided by our friends. It was a fantastic summer meal!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)
Sweet Potato Fries Recipe
3 large sweet potatoes
Extra virgin olive oil, to coat
1 tsp. salt
½ tsp. cinnamon (may substitute nutmeg)
½ tsp. garlic powder
Preheat oven to 450 degrees Farenheit. Wash and scrub sweet potatoes well; peel off any blemishes. Cut the sweet potatoes “cactus-style” (wedges) and place on a cookie sheet with edges, or a shallow bowl. Drizzle or brush with olive oil. Sprinkle with cinnamon and garlic powder, tossing to coat. Transfer to baking sheet and bake in a single layer for 10 minutes. Flip fries over and bake an additional 10 minutes. Allow to cool and serve with Chipotle Mayonnaise.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Turnip Fries Recipe
a few small turnips (~We had hakuri and early turnips, but they were still tasty little treats!)
Extra virgin olive oil (1-2 Tbsp.)
½-1 tsp. chili powder
1 tsp. salt
Preheat the oven to 450 degrees Farenheit. Wash the turnip and peel well to remove the waxy coating (No waxy coating on ours fresh off the farm). Carefully, slice turnip into French fry-shaped sticks. Turnips are difficult to slice – be watchful of your fingers Place sliced turnips into a medium bowl or onto an oiled cookie sheet. Drizzle or brush with olive oil. Sprinkle with chili powder and salt, tossing well to coat. Transfer to baking sheet, if required, and bake in a single layer for 12-15 minutes. Flip fries and bake an additional 12-15 minutes. Serve as-is or sprinkled with lime juice.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
The perfect grilling weather means it's a perfect day for burgers! We had friends over and enjoyed the burgers with our veggie fries, a watermelon & blueberry salad and some other pasta/potato salads provided by our friends. It was a fantastic summer meal!
Allen's Best Burgers
1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)
Sweet Potato Fries Recipe
3 large sweet potatoes
Extra virgin olive oil, to coat
1 tsp. salt
½ tsp. cinnamon (may substitute nutmeg)
½ tsp. garlic powder
Preheat oven to 450 degrees Farenheit. Wash and scrub sweet potatoes well; peel off any blemishes. Cut the sweet potatoes “cactus-style” (wedges) and place on a cookie sheet with edges, or a shallow bowl. Drizzle or brush with olive oil. Sprinkle with cinnamon and garlic powder, tossing to coat. Transfer to baking sheet and bake in a single layer for 10 minutes. Flip fries over and bake an additional 10 minutes. Allow to cool and serve with Chipotle Mayonnaise.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Turnip Fries Recipe
a few small turnips (~We had hakuri and early turnips, but they were still tasty little treats!)
Extra virgin olive oil (1-2 Tbsp.)
½-1 tsp. chili powder
1 tsp. salt
Preheat the oven to 450 degrees Farenheit. Wash the turnip and peel well to remove the waxy coating (No waxy coating on ours fresh off the farm). Carefully, slice turnip into French fry-shaped sticks. Turnips are difficult to slice – be watchful of your fingers Place sliced turnips into a medium bowl or onto an oiled cookie sheet. Drizzle or brush with olive oil. Sprinkle with chili powder and salt, tossing well to coat. Transfer to baking sheet, if required, and bake in a single layer for 12-15 minutes. Flip fries and bake an additional 12-15 minutes. Serve as-is or sprinkled with lime juice.
* Recipe from vegetariancuisine.suite101.com by Jill Harris
Pasta with Greens and Spicy Grilled Salmon
Saturday, June 19, 2010
This dishes were both very good on their own, but shouldn't have been paired together. The salmon was very interesting. We really enjoyed the salsa - it was even great to clean off our plates with some corn chips - our toddler thought that was the best part! We had turnip and radish greens from our farm share, so we used that in the pasta. We feared that our son wouldn't eat the cooked greens (although he's recently been trying salads!) so we pureed the greens once cooked. The flavors were delicious.
Pasta With Greens
1 bunch cooking greens (kale, lacianto kale, collard greens, turnip greens, chard)
1 Tbsp. salt plus more to taste
1 lb. spaghetti or linguini
2 filets anchovies (optional)
4 cloves garlic
2 Tbsp. olive oil
1/4 to 1/2 tsp. red pepper flakes (optional)
3/4 cups freshly shredded grating cheese such as parmesan, asiago, or aged pecorino
Bring a large pot of water to a boil. Meanwhile, trim and wash greens, leaving the leaves whole. Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard to 2 minutes for lacianto kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water. Boil pasta until tender to the bite. Drain, reserved 1/2 cup of the cooking liquid, and set aside. Meanwhile, chop anchovies, if using, garlic, and cooked greens. Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes, if using, and anchovies, if using. Cook, stirring, until garlic turns just the tiniest bit golden. Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Taste and add salt to taste, if you like. Divide between plates or pasta bowls, garnish with remaining shredded cheese, and serve.
* Recipe from
Spicy Grilled Salmon
2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside. Heat the grill to medium high.Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Southwest Spice Mix:
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
* Recipe from FoodNetwork.com by Tyler Florence
~I used 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp ground coriander, 1 Tbsp ground cinnamon, and 1/2 Tbsp paprika and it was delicious! We're going to try this as a rub on grilled chicken sometime soon.
This dishes were both very good on their own, but shouldn't have been paired together. The salmon was very interesting. We really enjoyed the salsa - it was even great to clean off our plates with some corn chips - our toddler thought that was the best part! We had turnip and radish greens from our farm share, so we used that in the pasta. We feared that our son wouldn't eat the cooked greens (although he's recently been trying salads!) so we pureed the greens once cooked. The flavors were delicious.
Pasta With Greens
1 bunch cooking greens (kale, lacianto kale, collard greens, turnip greens, chard)
1 Tbsp. salt plus more to taste
1 lb. spaghetti or linguini
2 filets anchovies (optional)
4 cloves garlic
2 Tbsp. olive oil
1/4 to 1/2 tsp. red pepper flakes (optional)
3/4 cups freshly shredded grating cheese such as parmesan, asiago, or aged pecorino
Bring a large pot of water to a boil. Meanwhile, trim and wash greens, leaving the leaves whole. Add 1 Tbsp. salt to boiling water. Add greens and blanch until wilted, from 30 seconds for chard to 2 minutes for lacianto kale, use tongs or a slotted spoon to remove the leaves to a colander and rinse them under cool water. Boil pasta until tender to the bite. Drain, reserved 1/2 cup of the cooking liquid, and set aside. Meanwhile, chop anchovies, if using, garlic, and cooked greens. Once pasta is drained, return pot to medium high heat. Add oil, garlic, pepper flakes, if using, and anchovies, if using. Cook, stirring, until garlic turns just the tiniest bit golden. Add chopped greens and stir to combine. Add reserved liquid and bring to a boil. Add pasta, stir to combine, and bring to a boil. Take off heat. Stir in half of the shredded cheese. Taste and add salt to taste, if you like. Divide between plates or pasta bowls, garnish with remaining shredded cheese, and serve.
* Recipe from
Spicy Grilled Salmon
2 mangoes, peeled, pitted and cut into chunks
1 red onion, chopped
6 red radishes, chopped, plus 1 sliced for garnish
2 limes, peeled and cut into segments
1 handful fresh cilantro leaves
2 tablespoons extra-virgin olive oil
1 teaspoon Southwest Spice Mix, recipe follows
1 (2 to 3 pound) salmon fillet
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
For the Salsa, put all the ingredients into a food processor and pulse until finely chopped; set aside. Heat the grill to medium high.Drizzle some olive oil over the salmon and season it with salt and pepper. Gently rub 2 tablespoons of the Spice Mix into the salmon. Pour some olive oil onto a paper towel and rub the grill with it - this will help to prevent the fish from sticking. Grill the salmon flesh side down for about 12 to 15 minutes. To serve, spread most of the Salsa onto a platter and place the salmon, skin side down, on top. Garnish with more Salsa, radish slices, cilantro, and a drizzle of olive oil.
Southwest Spice Mix:
2 ancho chiles, stemmed and seeded
2 tablespoons whole cumin
2 tablespoons whole coriander
1 cinnamon stick
1 tablespoon sweet paprika
Put the ancho chiles, cumin, coriander, cinnamon stick, and paprika into a small dry skillet over medium-high heat, and toast the spices just until they begin to smell, about 1 minute. Empty into a spice mill and grind to a powder.
* Recipe from FoodNetwork.com by Tyler Florence
~I used 1 Tbsp chili powder, 1 Tbsp ground cumin, 1 Tbsp ground coriander, 1 Tbsp ground cinnamon, and 1/2 Tbsp paprika and it was delicious! We're going to try this as a rub on grilled chicken sometime soon.
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