Spinach Fritatta with Microgreen Garnish

Spinach Fritatta with Microgreen Garnish

Makes 4 servings

6 eggs
1/2 cup freshly grated parmesan
Salt and freshly ground pepper
3 tablespoons olive oil
1/2 small red onion, chopped
1 lb fresh spinach, chopped
1 oz microgreens

1.  Position a rack under the broiler about 4" from the heat source and turn the heat to high.  Crack the eggs into a bowl.  Add the cheese, sprinkle on the salt and pepper, and whisk until the whites are just combined.  
2.  Put the olive oil in a medium oven proof skillet over medium high heat.  When it's hot, add the onion, sprinkle with salt and pepper, and cook until soft, 3-5 minutes.  
3.  Add the spinach and cook, stirring and tossing frequently, until the leaves wilt and lose their liquid.  Lower the heat if necessary to keep everything from burning.  After 3-5 minutes, turn the heat to low.  Cook, stirring occasionally, until their is no moisture left in the pan, then spread the spinach out in the pan.  
4.  Pour the egg mixture over the spinach and onions, evenly distributing the vegetables if necessary.  Cook, undisturbed, until the eggs are firm at the bottom and the top is still runny, 8-10 minutes.  
5.  Put the pan under the broiler until the eggs finish setting and brown lightly, 2-4 minutes, watching to make sure the frittata doesn't burn.  Remove from heat and immediately sprinkle microgreens on top.  They will wilt almost immediately.  Cut into wedges and serve.  

Jennifer's Guacamole

Jennifer's Guacamole

Katherine's older sister Jennifer claims that great guacamole only has four ingredients: avocados, cilantro, salt and lime.  We hope you agree!

Makes about a pint
2 soft avocados
1 oz cilantro
pinch salt
juice of 1 lime

1. Scoop the avocados into a bowl or a large mortar and pestle or molcajete.  Mash with a fork or the pestle until as smooth or chunky as you like it.
2.  Chop the cilantro roughly and sprinkle over avocados.  Then sprinkle on salt and finally add lime juice.  
3.  Stir everything together and enjoy!

Spinach and Blood Orange Salad

Spinach and Blood Orange Salad

Fit for a fancy dinner table!

Serves 4
8 oz spinach
3 medium blood oranges, peeled, sectioned and seeded
1/2 medium red onion, sliced thinly and separated into rings
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons fresh squeezed orange juice
Pinch salt
Pinch freshly coarse ground black pepper

1. Make the dressing by whisking oil, vinegar, juice, salt and pepper in a small bowl or jar.
2.  Assemble salad ingredients, one layered on top of another.  Sprinkle a few tablespoons of dressing over the top and toss right before serving.
 

Katherine's Carrot Muffin Tops

Katherine made this recipe up to use some of our sweet winter carrots.

1 cup Bob's Red Mill 10 Grain Cereal, or similar hot cereal mix
1 1/4 cups plain raw yogurt
1 cup grated carrots
1 1/2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 egg, beaten
3/4 cup raisins
1 tablespoon fresh or dried orange zest

1. Put cereal mix and yogurt in a large bowl and let sit at least 15 minutes.  Preheat oven to 350F.
2.  Mix in all the remaining ingredients except raisins.  Stir to mix well but don't beat the batter.
3.  Add the raisins and gently mix in.
4.  Drop by the heaped tablespoon onto a greased baking tray.  Bake 15 minutes, rotating half way through if your oven requires it.  Cool 10 minutes on tray, then remove to a rack or platter.

Mock Stock

Quick Mock Stock

1.  Fill a stock pot with all kinds of chopped vegetable trimmings, such as carrot greens and stem ends, cauliflower or celery leaves, chard or mushroom stems, parsley stems, clean potato peels, tomato skins and seeds, and corn cobs.  (The combination can vary with the seasons for an equally flavorful stock).

2.  Cover with cold water, add a pinch of salt, cover, and simmer for at least 5 minutes.  Strain then use as a soup base, sauce starter, deglazing liquid etc. 
 

Quick Carrot Pickles

Quick Carrot Pickles

1# carrots cut into cubes smaller than dice (or you can use 1/2# carrots and 1/2# daikon radish)
1 teaspoon salt
2 teaspoons plus 1/2 cup sugar
1 1/4 cups rice (or white) vinegar

1. Place carrots in a bowl and sprinkle with salt and 2 teaspoons sugar.  Knead with your fingers for 2-3 minutes with your fingers, which expels water and keeps them crisp.  Drain the accumulated liquid, rinse, and return to bowl.  
2. In a small bowl, combine 1/2 cup sugar, the vinegar, and 1 cup lukewarm water.  Stir to dissolve sugar, then pour over carrots.  
3. Let marinate at least one hour before serving, or refrigerate for up to 4 weeks.  

Carrot Soldiers

Carrot Soldiers

1-2# carrots, cut into 2-3" lengths
1 large chunk of butter
two bay leaves
sea salt to taste
fresh ground pepper black pepper

1. Find an appropriately sized sauce-pan in which the sliced carrots will fit snugly when stood up side-by-side, like soldiers in an army.
2. With your carrots tightly packed, put the chunk of butter on top of the carrots, tuck the bay leaves between them and season well with salt and pepper.
3. Add enough water to come half way up the carrots and place the pan on the stove on high heat. Bring to a boil, then turn the heat down and cover with a lid. Simmer for about 20 minutes or until carrots are cooked.
4. Take the lid off and let the liquid reduce until there isn’t any left. This will take about half an hour. Let the carrots sizzle gently in the butter for about 5 minutes until the bottom of the carrots are sticky-brown. Serve warm!

Colcannon

This is a traditional Irish dish perfect for a busy weeknight.  We like to think of it as the ultimate fast food!

2 1/2# russet potatoes, peeled and cut into large chunks
Salt
5 tablespoons unsalted butter or olive oil
3 lightly packed cups of chopped kale
1/2 cup minced scallions or chives
1 cup milk or cream
1.  Boil the potatoes in water to cover until fork tender, about 15 minutes.  Drain and leave in a colander.
2.  Melt the butter in the potato pot and add the kale once it's hot.  Cook until wilted, then add the scallions/chives and mix together for 2-3 minutes.  
3.  Pour in the milk or cream, add the potatoes and mix well with a fork or a masher.  Add salt to taste then serve.

Carrot and Ginger Soup

4 cups vegetable broth
1 yellow onion, chopped
3 garlic cloves,finely chopped
2 teaspoons ginger, freshly grated
1 pound carrots, coarsely chopped
1 medium potato, peeled and roughly chopped
1 teaspoon lemon juice, or more to taste
chives or parsley for garnish
1. Heat half a cup of broth over medium heat in a large saucepan.  Add onion and garlic and cook until tender, about 6 minutes.  Stir in ginger, carrots, potato and remaining broth and heat to a boil.  
2.  Reduce to a simmer, cover and cook 25 minutes or until vegetables are tender.  
3.  In batches, carefully puree in a blender or food processor.  Add water or broth until it's the right consistency, if needed.
4.  Add lemon juice and garnish right before serving.  
Serves 4

Spinach Stew with Chicken

This recipe comes from North Africa, but is equally good in North Idaho!  Serves 4 and can be served with rice.
1/2 lb spinach
1 lb chicken thighs and wings
2 onions, sliced
2 carrots, diced
1 clove garlic, crushed
1 tsp fresh grated ginger
2 tbs neutral oil like canola
salt and pepper to taste
1 tsp chili powder
1 tsp curry powder
pinch thyme
1. Heat the oil and add the chicken.  Add the onion, garlic, ginger, and spices.  Stir fry for 2 minutes.
2.  Add carrots and 1 1/2 cups water, cover, and cook for 15 minutes.
3.  Add the spinach and taste for seasoning.  Cover and simmer until fully cooked.

Kale and Cream Cheese Omelet

1/2 tablespoon olive oil

1/2 red onion, thinly sliced

1/4 cup sun dried tomatoes in olive oil

1 cup chopped kale (or spinach)

2 eggs

1 tablespoon cold water

1 1/2 oz cream cheese in thin slices

1. Heat oil in a small skillet and cook onion until caramelized.  Add tomatoes and kale and cook until wilted.  Remove from pan.

2.  In a small bowl, whisk together the eggs and water, then pour into hot skillet.  Top one side with cream cheese.  

3.  When eggs have barely set, add vegetables then fold the other side over to cover.  Cover the pan until the eggs are just set, 2-3 minutes.

Baby Bok Choi Coleslaw

1/2 cup rice wine vinegar

4 teaspoons sugar

1/2 teaspoon salt

1/2 pound baby bok choi

1.  Mix vinegar, sugar and salt in a medium bowl.  Add chopped bok choi, toss and serve.

Wilted Asian Greens

2 eggs

4 slices bacon

1 bunch Asian stir fry greens

1/2 teaspoon salt

2-4 tablespoons vinegar

sprinkle of hot red chili flakes

1. Hard boil the eggs.  Cool, peel and set aside.

2. Fry the bacon then remove from pan and drain all but 2 tablespoons of the fat.  Add the Asian greens and stir fry until wilted.  Season with salt.

3.  Remove from pan and put on a plate.  Top with crumbled bacon and egg, sprinkle with vinegar and chili flakes, then serve.

Carrot Salad with Yogurt-Cumin Dressing

2 bunches carrots, shredded
1/3 cup yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup raisins
1/4 cup chopped fresh mint or cilantro
1. Place shredded carrots in a large bowl and toss with the raisins.
2.  Whisk together yogurt, olive oil, lemon juice, garlic, cumin, and coriander.
3.  Pour dressing over carrots, toss to coat and serve cool or at room temperature.  Serves 4.

Roasted Whole Carrots

1 bunch carrots, tops removed and large ones sliced in half lengthwise
1/4 cup olive oil
5 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon balsamic vinegar
1.  Preheat oven to 450.  Put oil in a large ovenproof skillet over medium high heat.  When it shimmers, arrange the carrots in one layer, toss in the garlic and sprinkle with salt and pepper.
2.  Cook, undisturbed, until the carrots begin to brown, 5-10 minutes, then transfer to oven.  Cook, shaking pan occasionally, until the carrots are quite brown and are easily pierced with a knife, about 30 minutes.
3.  Taste and adjust seasoning, then drizzle on balsamic vinegar and serve hot or warm.  Serves 4 as a side dish.

Creamy Greens Soup

2 peeled garlic cloves, minced

1 medium onion, chopped
3 cups water
Salt and pepper to taste
8 oz fresh spinach, kale, Asian greens or a combination, chopped
1/2 cup fresh parsley
1 1/2 cups Greek-style yogurt
1.  Put onion, garlic, water, salt and pepper in a pot over high heat.  Boil, cover, and lower the heat, then simmer until the onion is tender, about 10 minutes.
2.  Add greens and parsley; cook until the greens are tender, 2-3 minutes.  Add 1 cup yogurt and then puree with an immersion blender or let cool slightly and use a food processor or blender.  Garnish with more parsley and a dollop of yogurt on each bowl.  Serves 4.

Miso Soup

4 cups water

3" strip dried kelp, but into thin ribbons

1" knob fresh ginger, roughly chopped

2 small carrots, sliced into coins

1/2 bundle Asian noodles such as buckwheat soba

1/2 bunch greens (kale, cabbage, bok choi, Asian stir fry greens)

2 tablespoons miso paste

1. Bring water to a boil with kelp, ginger and carrots.  

2.  Once boiling, add noodles and greens.  When noodles are tender, turn off heat.

3.  Ladle broth into 4 bowls, and add 1/2 tablespoon miso paste to each bowl.  Stir gently to dissolve.  It is important not to boil miso, for it will lose its healthy properties.

Kale, Bean, Potato and Sausage Soup

1/2 lb smoked sausage such as kielbasa

4 Tablespoons olive oil

1 medium onion, diced

3 cloves garlic, minced

1 lb small potatoes, sliced 1/2" thick

Salt and pepper to taste

4 cups packed finely shredded kale

2 cups cooked kidney beans

1. Slice sausage into 1/2" thick rounds.  Cook in 2 tablespoons olive oil until browned.  Remove from pan and drain.  

2.  Add onion and garlic to pan and saute until soft, about 5 mins.  Add potatoes and 6 cups water.  Bring to a boil and simmer 15 minutes.

3.  Drain the potatoes, leaving cooking liquid in pot.  Roughly mash them then return them to the pot.  Season with salt and pepper.

4.  Add the kale, sausage, beans, and 2 tablespoons olive oil to the soup.  Bring to a boil then simmer until the kale has wilted, about 10 minutes.  Check seasonings and serve.

Baby Bok Choi with Soy Sauce and Ginger

2 bunches baby bok choi

1" fresh ginger, roughly chopped

1 Tablespoon sesame seeds

1 Tablespoon roughly chopped garlic

2 Tablespoons soy sauce

1 Tablespoon sesame oil

Drizzle olive oil

1. Heat frying pan over medium high with a drizzle of olive oil.  Add ginger, garlic and sesame seeds.  Stir fry until just starting to brown, about 3 minutes.

2.  Add baby bok choi, kept whole, and sesame oil.  Stir until beginning to wilt.  Add soy sauce then turn heat off after a minute.  Allow soy sauce to caramelize slightly in pan before serving.

Spicy Herby Pesto

Spicy Herb Pesto

What this is is a fresh tasting, pungent mixture that is great rubbed on fish or meats, stirred into rice, spread onto sandwiches, or as a cracker topper.

2 handfuls arugula

1/2 bunch cilantro

1/2 bunch parsley

half of one fresh jalapeno

2 cloves garlic, roughly chopped

1" fresh ginger, roughly chopped

pinch salt

2 Tablespoons olive oil

1. Place all ingredients in a food processor and process for a minute or so, until well blended.  Taste, adjust seasoning, and voila!