Daily Archives: June 17, 2010

Red, White & Green Salad

17 Thursday Jun 2010

Posted by in Recipe, Side

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A lovely, colorful and crunchy early summer salad. (* Indicates PVF produce and ** indicates Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.))

INGREDIENTS

  • 1 head of lettuce*
  • 4-6 spring, salad white turnips, thinly sliced with skins*
  • 3-4 green onions**
  • 1/2 cup sugar snap peas, cut in half*
  • 1 bunch of raw baby beets, thinly sliced with or without skins*
  • 2 tbsp crumbled feta cheese
  • 1-2 tbsp lemon garlic vinaigrette

DIRECTIONS

  1. Tear lettuce leaves, and rinse well. Spin in a salad spinner to remove excess water (This is essential for great tasting salads. Extra water can water down the salad dressing and compromise the flavor of the salad.)
  2. Thinly slice the turnips and raw beets (no need to peel spring turnips or beets – you can eat their skins too) and chop the green onion.
  3. Toss lettuce through vinaigrette in a large bowl. Sprinkle with feta cheese and serve immediately.
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Grilled Zucchini & Onions

17 Thursday Jun 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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There’s nothing like the taste of grilled zucchini and onions – simply scrumptious! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 4 medium zucchini*
  • 2 medium onions*
  • 1/4 cup extra virgin olive oil
  • freshly ground pepper
  • freshly ground salt

DIRECTIONS

  1. Slice zucchini long ways into 1/4 inch thick slices. Peel onions and slice into 1/4 rings.
  2. Coat zucchini and onion slices in oil and sprinkle with salt and pepper.
  3. Grill for 3 minutes on each side at medium-high heat.

Garlic Lime Grilled Chicken

17 Thursday Jun 2010

Posted by in Meat, Recipe

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INGREDIENTS

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 6 cloves of garlic, minced
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 lb organic chicken breasts, cut into chicken tender sized pieces

DIRECTIONS

  1. Combine lime juice through ground pepper in a large glass container. Add chicken tenders and marinade for 1 to 2 hours.
  2. Grill on medium high-heat for 3-4 minutes on each side, or until cooked through.

Polenta with Swiss Chard, Garlic Scapes & Parmesan

17 Thursday Jun 2010

Posted by in Recipe, Side, Vegetarian

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This simple, tasty side dish pairs well with grilled Garlic & Lime Chicken and Grilled Zucchini & Onions. Adapted from Moosewood Restaurant New Classics cookbook. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 cups water
  • 1 cup cornmeal
  • 1/4 tsp kosher salt
  • 1/2 tsp ground fennel seeds
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp extra virgin olive oil
  • 1 bunch garlic scapes, chopped*
  • 1 bunch of swiss chard, rinsed and chopped*

DIRECTIONS

  1. Cut off and discard the very ends of the swiss chard. Coarsely chop, stems and all. Rinse well and set aside in a colander to drain.
  2. Bring water to a boil in a large pot and slowly pour in the cornmeal while stirring briskly with a whisk or a wooden spoon. Break up any lumps that form. Simmer on low heat, stirring frequently, until the polenta is thick and tastes done. Stir in the salt, fennel and cheese. Add ground pepper to taste. (Note: you may need to add more water and cook for 5 to 30 minutes depending on how course the cornmeal is.)
  3. Meanwhile, heat the oil in a heavy pan. Add the garlic scapes and salt and saute on medium heat just until the garlic begins to brown. Add the swiss chard, and cook, stirring frequently, for 3-5 minutes or until tender. Set aside until the polenta is done.
  4. Serve the polenta topped with swiss chard and a little extra parmesan cheese.