Recipes


RHUBARB SAUCE
Yields 2 pints
Rhubarb is one of the earliest signs of summer here in Western NY!  Grow rhubarb around the perimeter of your home for a showy yet edible landscape.
Ingredients
-6 cups chopped rhubarb
-1 1/2 cup water
-3 cups sugar
-2 tsp. vanilla
Directions
1. In a medium pot, combine rhubarb and water.  Bring to a boil then strain through a sieve or small colander.  
2. Place strained liquid back over heat and bring to a boil.  Add sugar and vanilla and lower heat to a simmer. Simmer for 8 to 10 minutes or until slightly thickened. 
3. Bottle and store in fridge or can in a water bath canner. 




QUICK COCONUT BREAD
Serves 12
Ingredients
-1 1/2 cup whole wheat flour
-2 cup all-purpose flour
-1 cup unsweetened coconut flakes
-2 tsp. baking powder
-1 tsp. baking soda
-1 tsp. salt
-3 eggs beaten
-1/4 cup applesauce
-1/2 cup maple syrup or honey
-1/2 tsp. almond extract
-1/4 cup olive oil
-3/4 cup water or milk
Directions
1. Preheat oven to 350 degrees Fahrenheit.  Grease a bread pan and set aside.  
2. In a large mixing bowl, combine dry ingredients.
3. In a medium bowl, whisk together wet ingredients.  Add slowly to dry ingredients until well combined.
4. Pour batter into bread pan and place in oven.  Bake for 35 to 40 minutes or until toothpick inserted comes out clean. 
*Did you know coconuts are the world's second largest seeds?  I did! ^_^ 


SIMPLE WHOLE WHEAT PIZZA DOUGH
Yields dough for 1 large pizza
Ingredients
-1 cup warm water
-1 pkt. yeast (2 1/4 tsp. yeast)
-3 to 3 1/2 cups whole wheat flour
-1 tsp. salt
-2 tbsp. olive oil
-corn meal or wheat bran for sprinkling
Directions
1. In a heat proof bowl, combine warm water and yeast.  Let proof for 5 minutes.
2. In a large bowl, combine flour and salt.  Mix in water mixture and olive oil.  Knead for 15 minutes, cover, and set aside. Let sit for 2 hours or in the fridge overnight.
3. Use in place of store bought pizza dough.


HONEY LEMONADE
Serves 10
Ingredients
-3/4 cup fresh lemon juice
-3/4 cup honey
-2 cup hot water
-8 cups cold water
Directions
1. In a large glass pitcher, combine lemon juice, honey, and hot water. Stir until dissolved.
2. Fill the remainder of the pitcher with cold water (8 to 10 cups).  Serve chilled.



CILANTRO PESTO
Yields 1 1/2 cups pesto

Ingredients
-3 medium garlic cloves
-1 cup chopped walnuts
-1/2 cup olive oil
-1/4 cup fresh lime juice
-1 bunch cilantro
-salt and pepper, to taste
Directions
1. In a food processor, combine garlic and walnuts.  Pulse until coarsely ground.  
2. While pulsing, add olive oil and lime juice.  
3. Mix in cilantro, salt, and pepper then pulse to combine.  
*This recipes freezes really well in ziplock bags pressed flat.    


RASPBERRY DRESSING
Yields 1 1/2 cups vinaigrette
Ingredients
-2 tbsp. minced red onion
-1/4 cup honey
-1 tsp. mustard
-3/4 cup raspberries
-1/4 cup lemon juice
-2 tbsp. balsamic vinegar
-1/4 cup olive oil 
Directions
In a blender, combine all ingredients and pulse to combine.  




BAKED APPLES
Serves 4
Baked apples in the soup kitchen with walnuts instead of peanut butter, and a sprinkling of cinnamon and pure maple syrup.
Ingredients
-4 apples
-1/4 cup peanut butter
-1/3 cup raisins
-1/2 cup oatmeal
-1 tbsp. ground flax seed
-1 tbsp. honey
Directions
1. Preheat oven to 350 degrees Fahrenheit.
2. With a paring knife or spoon, remove stem and scoop out the seeds and core, leaving 1/2-inch of apple at the bottom.
3. In a small bowl, combine peanut butter, raisins, oatmeal, flax seed, and honey. Mix thoroughly until all ingredients are equally distributed.
4. Spoon mixture into apples and place in a baking pan or casserole dish.  Pour 1 cup water into the baking pan and cover loosely with foil.
5. Bake in oven for 30 minutes. Remove foil and bake for an additional 10 to 15 minutes, or until apples are cooked through but not mushy.




BUTTERNUT SQUASH
Prepared 3 different ways


BUTTERNUT SQUASH AND RED LENTIL SOUP
Serves 4

Ingredients

-1/2 tbsp. olive oil

-1 medium onion, chopped

-2 to 3 large carrots, chopped

-4 garlic cloves, minced

-1 small butternut squash, peeled and chopped

-1 cup dry red lentils

-6 cups low-sodium vegetable broth
-2 cups water
-2 tbsp. dried Italian herbs
-1 tbsp. chili powder
-2 bay leaves
-salt and pepper, to taste
Directions
1. Heat oil in a large soup pot over medium-high heat. Add onions and saute until tender. Add carrots, garlic, and squash.  Cover and cook for 10 to 15 minutes or until squash is tender.
2. Add stock, water, lentils, spices, and herbs.  Cover and cook for additional 15 to 20 minutes or until lentils and squash are cooked through. 



BUTTERNUT SQUASH HOMEFRIES
Serves 4
Ingredients
-2 tbsp. olive oil
-1 yellow onion, chopped
-3 garlic cloves, minced
-1 small butternut squash, peeled and chopped into 1/2-inch pieces
-1 tbsp. Old Bay Seasoning
-1 tbsp. dried Italian herbs
-salt and pepper, to taste
Directions
1. Heat oil in a large skillet over medium heat.
2. Add onion and garlic, saute until lightly browned.
3. Add butternut squash and Old Bay.  Saute until tender, stirring constantly (20-25 minutes).
4. Season with salt and pepper, to taste.

BLACK BEAN AND BUTTERNUT SQUASH CHILI
Serves 10
Ingredients
-2 tbsp. olive oil
-1 large bell pepper, chopped
-1 large onion, chopped
-5 cloves garlic, minced
-2 tbsp. chili powder
-1 1/2 tbsp. cumin
-1 tbsp. dried Italian herbs
-1 tsp. paprika 
-2 tsp. red pepper flakes
-2 to 4 cups vegetables broth
-1 medium butternut squash, peeled and chopped
-2 (15 oz.) cans chopped tomatoes
-2 (15 oz.) cans black beans, drained and rinsed
-salt and pepper, to taste
Directions
1. Heat oil over medium-high heat in a large stock pot.
2. Saute bell pepper and onion until soft. Add garlic and saute until lightly browned.
3. Turn heat down to medium-low then add spices, broth, squash, and chopped tomatoes.  Cook for 10 minutes then add black beans.
4. Cook for an additional 10 to 15 minutes or until squash is tender.  Serve over brown rice or with whole wheat bread.
The Dunkirk Farmers Market last September where we made Butternut Squash Chili for the attendees using locally grown ingredients bought right from the market.



ROASTED WINTER VEGGIES
Serves 10 to 12
Ingredients
-6 cups chopped potatoes
-3 large carrots, chopped
-2 large yellow onions, chopped
-1 large red onion, chopped
-6 cloves garlic, peeled and left whole
-3 cups chopped beets
-2 delicata squash, sliced with seeds removed
-1/3 cup olive oil
-1/4 cup balsamic vinegar
-2 tbsp. apple cider vinegar
-2 tbsp. dried Italian herbs
-salt and pepper, to taste
Directions
1. Preheat oven to 400 degrees Fahrenheit. 
2. Combine all ingredients in a large baking pan and toss to coat all vegetables with olive oil, vinegar, and seasoning.
3. Place in the oven and bake for 30 to 40 minutes, stirring every 10 minutes.


MY FAVORITE HOT COCOA
Serves 1
Ingredients
-2 tbsp. pumpkin puree
-3/4 cup milk
-2 tsp. cocoa
-3 to 4 drops liquid stevia
-1 tsp. molasses
-a dash of nutmeg
Directions
1. Combine milk and pumpkin puree.
2. Place over medium heat and bring to a simmer. 
3. Take off heat and add remaining ingredients. Serve with a dollop of whip cream and a slice of pumpkin bread!




CREAMY TOMATO SOUP
Serves 4

Ingredients
-2 tbsp. olive oil
-4 garlic cloves, minced
-1 large yellow onion, sliced
-8 cups tomatoes, peeled and chopped OR 2 (28 oz) cans of chopped tomatoes
-1 cup vegetable stock
-1/4 cup cream
-1/4 cup large, fresh basil leaves or 2 tbsp. dried
-1 tsp. dried oregano
-salt and pepper, to taste
Directions
1. In a heavy bottomed pan, heat olive oil over high heat and add garlic and onions. Saute until lightly browned (8 to 10 minutes).
2. Add tomatoes and vegetable stock. Bring to a low heat and simmer for 12 to 15 minutes, or until soup has thickened.
3. Remove from heat then add cream and seasonings.  
4. Using an immersion blender or household blender, puree soup until there are no large chunks left.  Serve with grilled cheese or toast.
*This soup freezes really well!




CORNY IDEAS
USING UP FRESH CORN
Here are some recipes from Faith Woolson who is a mother of three, a grandmother of many, and a friend of everyone!

CORNBREAD
-To 2 1/2 cups of cornbread mix, add 1 cup of fresh cut corn.
CORN CHOWDER
-Saute fresh corn (as much as you'd like) in a small amount of olive oil. Add some vegetable broth, fresh garlic, minced onion, pepper, and salt. After corn is tender, add enough milk and a tbsp. or so of flour to make a thick, heart chowder.  
CORNCAKES
-To a box of cornbread mix, add 1 cup fresh corn, 1/2 cup milk, and 2 to 3 eggs, depending on the size of your eggs.  Use this batter instead of a typical pancake batter.
CORN SALSA
-Combine 1 cup fresh corn with 2 cups fresh tomatoes, 2 minced jalepeno peppers, 1/2 cup chopped cilantro, 1 small minced onion, 2 cloves of minced garlic, and a dash of lime juice.
VEGGIE TACOS
-On a tortilla, spread 1/4 cup warm re-fried beans and top with 1/4 cup corn salsa. 



RHUBARB SAUCE

Makes 2 cups
Ingredients
-4 cups rhubarb, roughly chopped
-1/2 cup maple syrup or honey (more or less, depending on how sweet you like it)
-1 to 2 tbsp. of water, if needed
Directions
1. In a medium saucepan, combine rhubarb and maple syrup and place over medium heat.
2. Bring to a simmer then turn to low, cover, and cook for 10 to 15 minutes, adding water if needed and stirring often.
*This sauce freezes well and is delicious over graham crackers or made into a rhubarb crumble.



SUSHI RICE SALAD

Serves 6
Ingredients
-5 cups cooked brown rice
-1/2 cup rice vinegar
-1 1/2 tbsp. sesame oil
-1 tbsp. soy sauce
-1 tsp. fresh ginger, grated
-3 cloves garlic, minced
-1 tsp. wasabi or cayenne pepper
-1 small cucumber, thinly sliced
-1 small red onion, minced
-1 tbsp. sesame seed
-2 sheets of nori*, cut into slivers
Directions
1. In a large bowl, combine cooked rice with rice vinegar, sesame oil, soy sauce, ginger, garlic, and wasabi or cayenne pepper.  Toss well to coat.  
2. Add cucumber and onion, and mix well.  
3. Top with sesame seed and nori and enjoy!
*You can find nori at any large super market or asian food market. 


Garlic scapes from Roots and Wings Family Farm
GRILLED GARLIC SCAPES
From Roots and Wings Family Farm
Ingredients
-garlic scapes (as many as you would like)
-olive oil
-salt and pepper, to taste
Directions
1. Chop scapes into 1-inch pieces and place in a medium saucepan with olive oil, salt, and pepper. 
2. Place over high heat and saute for for 5 to 8 minutes or until scapes are tender.  



FREE RANGE MEATBALLS

From Someday Maybe Farms
Yields 24 meatballs
Ingredients
-1 cup milk
-1/2 cup finely chopped onion
-4 eggs
-2 tsp. salt
-1 1/2 cup whole wheat bread crumbs
-3 lbs. ground beef (from a local farm near you!)
Directions
1. Preheat oven to 375 degrees Fahrenheit.  In a large bowl, combine milk, onion, eggs, and salt.  Stir in bread crumbs and let stand for 5 minutes.
2. Mix in ground beef and combine thoroughly with your hands.  Threaten to touch someone with your gross, meat covered hands.
3. Shape into 3 dozen meatballs (1 to 1 1/2-inch wide).
4. Place on parchment-lined baking trays for place in oven for 20 to 30 minutes, or until done.  


My mom stirring a pot of creamed eggs.


CREAMED EGGS

Serves 4
This is an old-school recipe that still makes a delicious and economical side dish.
Ingredients
-2 tbsp. butter
-2 tbsp. whole wheat flour
-3/4 cup milk
-8 hard-boiled eggs, peeled and chopped
-1/2 cup corn
-1/2 cup peas
-salt and your favorite seasoning, to taste
1/4 cup cheddar cheese (optional)
Directions
1. In a large sauce pan, melt butter over medium heat.  Whisk in flour and milk and bring to a simmer.  
2. Add corn and peas, then cook on low until hot.  Add chopped eggs, salt, and seasoning. Top with cheese, if desired.
*This dish is egg-cellent served chilled or hot. 



This is what the chocolate and sweetener mixture should look like before adding the coffee.


THE BEST CHOCOLATE CAKE EVER

Everyone always says their chocolate cake recipe is the best, but this one really is the best!
Serves 12
Ingredients
-8 oz. dark chocolate
-8 oz. semi-sweet chocolate
-1 1/2 cup maple syrup, honey, or sugar
-3/4 cup very hot, strong coffee
-1 cup butter
-2 tbsp. cocoa
-8 large eggs
-1 tbsp. pure vanilla
Directions
1. Preheat oven to 350 degrees Fahrenheit.  Grease a 10-inch spring form pan and set aside.
2. Break apart chocolate and place in a food processor or blender.  Pulse until chocolate breaks apart.  Add your sweetener of choice and pulse until well combined. Slowly poor in hot coffee and blend until chocolate is melted.  
3. Add butter and cocoa powder.  Pulse to combine.  Add eggs one at a time and pulse to combine.
4. Place in oven and bake until puffed up and slightly cracked on the top.  Remove cake from oven and let sit over night.
*This cake is especially delicious served cold.




Burdock!


BURDOCK SALSA

A yummy way to use this "weed".
Yields 4 cups salsa
Ingredients
-2 to 3 cups burdock leaf stalks, chopped
-5 fresh red tomatoes, chopped
-1 small white onion, minced
-2 cloves fresh garlic, minced
-1 small fresh chili, minced
-1/4 cup cilantro, chopped
-juice from 1 small lime
-dash of salt
Directions
1. Combine all ingredients in a serving bowl and let sit overnight for flavors to blend. 




An assortment of eggs from Roo Haven Farm.


FRITTATA FROM ROO HAVEN FARM

Serves 6
Ingredients
-1 cup milk
-1 dozen eggs
-4 oz. cheese (I prefer goat cheese)
-2 cloves garlic
-1 tbsp. dried Italian herbs
-1 tsp. each salt and pepper
-2 cups in-season vegetables
Directions
1. Preheat oven to 400 degrees Fahrenheit and grease a 9 x 11 baking pan.  
2. Combine eggs and milk in a blender and blend until slightly foamy.  
3. Sprinkle vegetables in the bottom of the baking pan and pour oven egg mixture. 
4. Bake for 20 to 30 minutes or until firm in the middle. 



CRANBERRY CORNMEAL MUFFINS

My favorite muffin recipe of all time.
Serves 12
Ingredients
-1 box corn muffin mix
-1 cup whole wheat flour
-2 tsp. baking powder
-1 tsp. salt
-1 1/2 cups fresh cranberries (or frozen)
-1 1/2 cup applesauce
-1/4 cup olive oil
-juice and zest of 1 small orange
-1/2 cup maple syrup
-pinch of nutmeg, cinnamon, and allspice
Directions
1. Preheat oven to 375 degrees Fahrenheit and line 12 cupcakes tins with paper wrappers.
2. In a medium bowl, combine muffin mix, whole wheat flour, baking powder, salt, and cranberries.
3. In a small bowl, mix together applesauce, olive oil, orange juice & zest, maple syrup, and spices.  
4. Slowly add the wet mixture to the dry mixture and combine thoroughly.
5. Spoon mixture into muffin tins and bake for 15 to 20 minutes or until browned on top.



FAIRBANKS MAPLE SYRUP & PEANUT BUTTER SAUCE

Yields 1 1/2 cups sauce
Ingredients
-1 cup maple syrup
-1/2 cup creamy peanut butter
Directions
In a small saucepan over low heat, combine maple syrup and peanut butter.  Stirring constantly, heat the mixture until well combined.  Serve over ice cream, toasts, or as a fruit dip. 










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