Chickpea & Cabbage Curry

08 Sunday Aug 2010

Posted by in Entree, Recipe, Uncategorized, Vegan, Vegetarian

≈ 4 Comments

Tags

, , , , , ,

This is one of my favorite Indian curry recipes. It’s spicy, hearty, and bursting with flavor. The flavor of the dish continues to improve over time and therefore makes a great leftovers dish.

(*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from World of the East Vegetarian Cooking.

INGREDIENTS

Chickpeas

  • 5 tbsp olive oil
  • 2 med sized onions, minced
  • 8 cloves garlic, minced
  • 1 can diced tomatoes, undrained
  • 2 20-oz cans chickpeas, drained
  • 1 head of cabbage, chopped*
  • 1⁄2 cup vegetable (or chicken) broth
  • 1⁄2 tsp salt (preferably kosher salt)
  • 1 tbsp lemon juice
  • 1 fresh jalapeno pepper, minced*
  • 2 tsp very finely grated fresh ginger

Spice Bag #1

  • 1 tbsp ground coriander seeds
  • 2 tsp ground cumin seeds
  • 1⁄4 to 1⁄2 tsp ground cayenne pepper
  • 1 tsp ground turmeric

Spice Bag #2

  • 2 tsp ground cumin seeds
  • 1 tbsp ground amchoor
  • 2 tsp sweet paprika
  • 1 tsp garam masala

DIRECTIONS

  1. Heat oil in a wide pot over a medium flame. When hot, add onions and garlic. Stir until rich med brown.
  2. Reduce heat to medium-low and add spice bag #1. Stir for a few seconds. Add tomatoes. Sauté until well amalgamated with spice mix- ture and brown lightly. Add drained chickpeas and 1⁄2 cup water and 1⁄2 cup broth. Stir. Add spice bag #2, salt, and lemon juice. Stir again.
  3. Add chopped cabbage. Stir again.
  4. Cover, turn heat to low, and simmer for 10 minutes. Remove cover and add minced jalapeno pepper and grated ginger. Stir and cook, uncovered, for another 30 seconds.

Zucchini & Potato Sabzi

08 Sunday Aug 2010

Posted by in Recipe, Side, Vegetarian

≈ 2 Comments

Tags

, , , , , , , ,

This simple indian dish makes a fabulous side dish for most indian curries. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from From Curries to Kebabs: Recipes from the Indian Spice Trail.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 1 pinch asafetida powder
  • 1 tsp cumin seeds
  • 1/2 tsp whole brown mustard seeds
  • 3-4 medium zucchini, yellow squash, or other type of summer squash*
  • 1/2 to 3/4 lb new potatoes*
  • 2 tbsp plain yogurt
  • 1 tbsp ground coriander
  • 1/2 tsp kosher salt
  • 1 tsp lemon juice

DIRECTIONS

  1. Cook potatoes in pressure cooker, according to your pressure cooker’s directions (or boil potatoes in a large pot of water until tender, about 7 minutes).
  2. Pour oil into a large pan or wok and turn heat to medium-high. When the oil is hot, add asafetida and then cumin seeds and mustard seeds. As soon as the mustard seeds begin to pop, add the zucchini and potatoes. Stir fry for 5 minutes.
  3. Add the yogurt, and cook, stirring, until the yogurt is absorbed. Reduce heat to low and add coriander and salt. Stir for a minute. Add the lemon juice and toss.
  4. Serve with white basmati rice and chickpea curry.

Pasta with Pesto, Potatoes & Fresh Mozzarella

07 Saturday Aug 2010

Posted by in Entree, Recipe

≈ 3 Comments

Tags

, , , , , , , , , ,

This delicious pasta makes the perfect summer meal – light, but hearty enough to be filling. The potatoes add a nice, unexpected texture. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

Quesadillas with Swiss Chard, Summer Squash & Black Beans

07 Wednesday Jul 2010

Posted by in Entree, Recipe, Vegetarian

≈ 3 Comments

Tags

, , , , ,

Quesadillas are a fabulous way to use all sorts of CSA veggies – summer and winter greens and squash! For a complete meal, serve with a simple side salad or Southwest Gazpacho. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, chopped*
  • 2 large summer squash (any combination of yellow squash or zucchini)*
  • 4 cloves of garlic, minced*
  • 1 large bunch swiss chard, chopped (including stems)*
  • 1 15 oz can organic black beans, drained and rinsed
  • 8 oz cheddar cheese, grated
  • 4 oz feta cheese, crumbled
  • 6 large tortillas

DIRECTIONS

  1. In a large cast-iron wok (or other large skillet), heat oil on medium high heat. Add onion and summer squash. Saute for 4 minutes or until they being to brown (stirring only occasionally). Add garlic, saute for another 2 minutes. Add swiss chard and black beans and saute for 4 minutes, or until swiss chard is tender.
  2. On a cutting board or large plate prep the quesadillas: sprinkle a little cheese on one tortilla, spoon about 1/2 cup of swiss chard mixture on top of cheese, spread evenly up to the edges of the tortilla (you may need to add more or less of the swiss chard mixture depending on the size of the tortilla – ideally you want about a 1/2 inch thick layer of swiss chard mixture on each tortilla), top with a little more cheese and another tortilla.
  3. Spray the frying pan with cooking spray. Add one prepared quesadilla, spray top with additional cooking spray. Cook until browned on one side and then flip and cook other side until crispy and brown. Repeat for remaining quesadillas.
  4. Top quesadillas with a dollop of sour cream.

Southwest Gazpacho

07 Wednesday Jul 2010

Posted by in Recipe, Soup, Vegan, Vegetarian

≈ 2 Comments

Tags

, , , , , ,

Don’t know what to do with all those cucumbers and tomatoes? Just throw them in a blender along with some herbs, onions, and other seasonings for a delicious and refreshing summer soup. (*Indicates Potomac Vegetable Farm (PVF) produce and ** indicates Licking Creek Bend Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 3 cups organic tomato juice
  • 1/2 cup finely minced onion*
  • 1 medium clove garlic, minced*
  • 1 medium cucumber, peeled and coarsely sliced*
  • 3 scallions, coarsely chopped**
  • 2 medium tomatoes, coarsely chopped**
  • 1/2 cup fresh cilantro, coarsely chopped
  • 1/2 tsp ground cumin
  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 2 tbsp red wine vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. Combine all ingredients in a blender (reserving 2 tbsp minced scallions and 2 tbsp minced cucumber). Puree until smooth.
  2. Before serving, top with 1/2 tbsp reserved scallions and cucumber.

Greek Feast

06 Tuesday Jul 2010

Posted by in CSA, CSA Menu, Menu

≈ Leave a comment

Tags

,

This is a great way to use up a lot of CSA vegetables, plus it’s delicious! This greek meal tastes equally as well the next day for a picnic lunch – you can even eat it cold! (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Swiss Chard with Cabbage, Chickpeas & Garlic

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Recipe, Side, Vegan, Vegetarian

≈ 2 Comments

Tags

, , , ,

Serve this easy, simple greek dish as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced*
  • 1 15 oz can organic chickpeas, drained and rinsed
  • 4 cloves garlic, minced*
  • 1 large bunch swiss chard*, coarsely sliced including stems
  • 1/2 head small-medium arrow head cabbage*, coarsely sliced
  • 1 tbsp balsamic creme vinegar
  • Salt and pepper to taste

DIRECTIONS

  1. In a large, cast-iron wok (or other large skillet), heat oil on medium-high heat. Saute onions and chickpeas for about 4 minutes. Add garlic and cook for another 2 minutes.
  2. Turn heat down to medium and add swiss chard and cabbage. Saute for about 4-8 minutes or until cabbage and swiss chard are tender. (Add about 2 tbsp of water if the vegetables start to stick to the bottom of the pan.) Stir in salt, pepper, and balsamic creme vinegar.

Grilled Chicken with Cinnamon, Garlic, Lemon Marinade

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Meat, Recipe

≈ 2 Comments

Tags

, , ,

A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

  • 2 lb organic, free-range chicken
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
  • 1/4 tsp ground cinnamon
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine oil through pepper in a 8″ square, glass baking dish.
  2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
  3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Let stand at room temperature for 15-30 minutes before grilling.
  5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Hummus

06 Tuesday Jul 2010

Posted by in Recipe, Side

≈ 1 Comment

Tags

,

Serve with other greek food, or as part of a Greek Feast. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 1 19 oz can organic chickpeas, drained and rinsed
  • 2 cloves garlic, minced*
  • 1/3 cup tahini (Middle Eastern sesame paste)
  • 1/3 cup water
  • 2 1/2 tbsp lemon juice
  • 1/2 tsp kosher salt
  • 1/2 tsp cumin seeds
  • 1 1/2 tbsp pine nuts

DIRECTIONS

  1. Combine chickpeas through salt in a food processor and process until smooth.
  2. Stir in cumin seeds and pine nuts.

Grilled Portobello Burgers with Onions

05 Monday Jul 2010

Posted by in Dinner, Entree, Lunch, Meal, Recipe, Vegan, Vegetarian

≈ Leave a comment

Tags

, , ,

If you have a grill, this is the easiest burger you can make! Serve with a light salad, such as Dill & Cabbage Salad. (*Indicates Potomac Vegetable Farm (PVF) produce and ** Star Hollow Farm produce. For more information about what we are doing with our PVF CSA share, click here.)

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 4 large portobello mushrooms**, remove stems
  • 1 large onion, thickly sliced into 1/2 inch slices
  • 4 leaves of lettuce*
  • 4 small, high quality buns
  • Slices of cheddar cheese (optional)

DIRECTIONS

  1. Combine oil through pepper in a small bowl. Mix well. Using a brush, evenly coat each portobello mushroom and onion slice with oil vinegar mixture (you may need to mix more, depending on the size of your onion and mushrooms).
  2. Grill portobello mushrooms for 12-15 minutes (about 6 minutes on each side) and onions for 8-12 minutes (about 4 minutes on each side), or until cooked through.
  3. Serve 1 grilled portobello mushroom and 1 grilled onion slice on small, high quality buns topped with dijon mustard, mayo, cheddar cheese, and lettuce.
Design a site like this with WordPress.com
Get started