Recipes of the week

Quinoa, Roasted Eggplant and Apple Salad with Cumin Vinaigrette

• 2 teaspoons cumin seeds
• 1/4 cup extra-virgin olive oil
• 2 1/2 tablespoons apple cider vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 large shallot, finely chopped (about 1/2 cup)

• One 14.5-ounce can vegetable broth (about 2 cups)
• 1 1/4 cups whole-grain quinoa, preferably organic
• Nonstick vegetable oil spray
• One 1 1/4-pound eggplant, unpeeled, cut into 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large Honey Crisp or Golden Delicious apple, unpeeled,cored, quartered
• 3/4 cup walnut pieces, toasted, or 1/3 cup roasted saltedsunflower seeds
• 1/2 cup dried cranberries
• 1 large bunch watercress

Directions

Pita Crisps with Feta-Radish Spread

1. Step 1

   Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.

2. Step 2

   Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

 

Pasta with Caramelized Onions and Mustard Greens

 

 

 

Ingredients

• 1 tablespoon olive oil
• 1 to 2 tablespoons unsalted butter
• 4 medium onions, peeled and cut into 1/4-inch-thick rings
• 1 teaspoon sugar
• 4 cups chicken broth (preferably homemade) or water
• Salt and freshly ground pepper
• 1 pound fettuccine
• 1 bunch mustard greens, washed, with tough ribs removed and leaves torn into pieces

Directions

1. Step 1

   Heat oil and 1 tablespoon butter in a large, heavy skillet over medium-high heat. Add onions and sugar and cook, stirring once or twice, until well browned, about 10 minutes. Turn heat to low; continue to cook, stirring occasionally, until very soft, about 10 minutes.

2. Step 2

   Remove half the onions and set aside. Add broth or water to the pan and bring to a boil. Cook over high heat, scraping bottom of pan, for 10 minutes. Season to taste with salt and pepper.

3. Step 3

   Cook pasta in boiling salted water until a little underdone, and drain. Add to broth; simmer for 2 to 3 minutes. Add greens; cook, covered, until wilted, about 1 minute. Stir in additional tablespoon of butter, if desired. Divide among 4 shallow bowls, garnish with reserved onions, and serve.

 

Butternut Squash & Kale Baked Risotto

 

 

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 shallots, diced small
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme, leaves
• 1 1/2 cups Arborio rice
• Coarse salt and ground pepper
• 1/2 cup dry white wine
• 1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
• 4 cups low-sodium vegetable broth
• 1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
• Grated Parmesan, for serving

Directions

1. Step 1

   Preheat oven to 400 degrees. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper. Add wine and cook, stirring, until completely absorbed, about 2 minutes. Add squash and broth; bring mixture to a boil. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes. To serve, sprinkle with Parmesan.

 

Lemon Parmesan Salad Dressing

 

 

 

Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup Parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Pinch of sugar

Directions

1. Step 1

   In a jar combine all ingredients. Shake well to combine.

 

Baked Eggplant

 

 

 

Ingredients:

1 medium eggplant, peeled and sliced into 1/2 inch rounds

4 tablespoons mayonnaise, or as needed 1/2 cup seasoned bread crumbs

Directions:

1.	Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.
2.	Place the bread crumbs in a shallow dish. Coat each slice of eggplant on both sides with mayonnaise. Press into the bread crumbs to coat. Place coated eggplant slices on the prepared baking sheet.
3.	Bake for 20 minutes in the preheated oven, until golden brown. Flip slices over, and cook for an additional 20 to 25 minutes to brown the other side.

 

 

 

Roasted Maple and Mustard Chicken with Potatoes & Apples

Ingredients

• 4 tablespoons butter
• 2 pounds medium potatoes, skin-on and cut into wedges
• 4 crispy apples, quartered and cored then cut into 8 wedges per apple
• 3 medium yellow onions, peeled, cut into 6 wedges each with root attached
• Salt and pepper
• 2 tablespoons fresh thyme, finely chopped
• 1 5-pound chicken, quartered
• Extra virgin olive oil (EVOO), for drizzling
• About 1/3 cup dark amber maple syrup
• About 1/3 cup grainy mustard
• About 2 tablespoons cider vinegar
• About 2 tablespoons Worcestershire sauce
• About 1/3 cup chicken stock
• 2 cloves garlic, finely chopped or grated
• 3 tablespoons shallot, grated

 

Preparation

 

Pre-heat the oven to 400�F.

 

Melt the butter in a small pan or microwave.

In a shallow roasting pan, dress the potatoes, apples and onions with melted butter and season with salt, pepper and fresh thyme. Roast for 10 minutes, then remove from the oven.

 

Dress the chicken with the EVOO, salt and pepper and arrange over the potatoes and onions.

Combine the syrup, mustard, vinegar, Worcestershire sauce, stock, garlic and shallot in a small bowl. Pour the sauce evenly over the chicken and potatoes and roast for 1 hour more.

 

Farm News

It's October and we still have beautiful produce coming in!

Clockwise from top left...Chinese Cabbage, Mustard Greens, Swiss Chard.