Tag Archives: garlic

Spanish Chorizo Bean Saute with Farro

13 Tuesday Nov 2012

Posted by in Entree, Meat, Recipe

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My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 large carrots, diced
  • 2 red bell peppers, diced
  • 1 jalapeño, chopped (remove half of the seeds)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper
  • 1 cup farro (an Italian grain, simliar to spelt)
  • 4 links organic chorizo sausage (pork or chicken)
  • 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
  • 1 can organic diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • salt
  • pepper

(Variations: Try adding diced sweet potato, new potatoes, and celery.)

DIRECTIONS

  1. In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
  2. Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
  3. Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
  4. Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
  5. Add cilantro and season with salt and pepper.
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Roasted Butternut Squash, Onion & Garlic Dip

30 Wednesday Nov 2011

Posted by in Side, Vegan, Vegetarian

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Roasted butternut squash, onions and garlic – how can you go wrong with this colorful, autumn dip. Pair with crackers, brie and a full-bodied red wine for a savory appetizer.

INGREDIENTS

  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/4 cup organic, vegetable broth

DIRECTIONS

  1. Preheat the oven to 425 degrees F.
  2. Toss the butternut squash, onions and garlic with oil, herbs and 1/2 tsp kosher salt.
  3. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize.
  4. Coarsely mash with a fork and add vegetable broth.

Butternut Squash & Mushroom Lasagna

16 Wednesday Mar 2011

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

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(* indicates Star Hollow Farm produce.)

INGREDIENTS

Butternut Squash Filling

  • 1 large red onion, roughly chopped*
  • 4-6 cloves garlic, peeled and halved*
  • 1 1/2 tbsp extra virgin olive oil
  • 1 medium butternut squash, peeled and cubed*
  • 1/2 tsp dried rosemary*
  • 1/2 tsp dried thyme*

Sauce

  • 3/4 cup red wine (such as merlot or cabernet sauvignon)
  • 2 (14.5 oz) cans fire roasted diced tomatoes (such as Muir Glen)
  • 2 1/2 tbsp extra virgin olive oil, divided
  • 1 tsp dried oregano
  • 1 lb baby bella mushrooms, thinly sliced*
  • 1 medium bunch swiss chard, rinsed and coarsely chopped

Cheese Filling

  • 3 cups organic part-skim ricotta
  • 2 organic, free-range eggs, lightly beaten*
  • 1/2-3/4 cup freshly grated parmesan cheese
  • 1/4 tsp black pepper
  • 1/2 tsp kosher salt

Other

  • 3/4 lb uncooked lasagna noodles
  • 6 oz freshly shredded organic mozzarella cheese
  • 6 oz freshly shredded asiago cheese

DIRECTIONS

  1. Preheat oven to 425 degrees F.
  2. Butternut Squash Filling: Combine onion through thyme in a 13X9-inch glass baking dish, and toss until ingredients are evenly coated with oil. Bake for 30-40 minutes at 425 degrees F, stirring every 10 minutes, until vegetables begin to brown. Mash with a fork and transfer to a medium-sized bowl. Set aside, and reduce oven heat to 375 degrees F. You will need the 13X9-inch dish to cook the lasagna, so do not clean, just set aside for later use.
  3. Sauce: Combine red wine, tomatoes, 2 tbsp oil and oregano in a medium saucepan. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Meanwhile, heat 1/2 tbsp oil in a large non-stick pan. Saute mushrooms on medium-high heat for 10 minutes, or until tender and beginning to brown. Set aside. Puree tomato mixture in a blender. Transfer back to medium saucepan, and add cooked mushrooms. Stir and simmer for 10-15 additional minutes, until sauce begins to thicken. Stir in swiss chard and set aside.
  4. Cheese Filling: In a large bowl, combine ricotta through salt. Stir well and set aside.
  5. To prepare the lasagna, pour about 1/2 cup sauce into the 13X9-inch dish you used to make the butternut squash filling (no need to clean, just scrape clean with a rubber spatula). Cover the bottom of the dish with a layer of uncooked lasagna noodles arranged close together. Evenly spread on 1 cup of cheese filling and then 1/2 cup butternut squash filling. Spoon on 1/2 cup of sauce. Add a second layer of noodles followed by another 1 cup of cheese filling and 1/2 cup butternut squash filling and 1/2 cup sauce. Finish with a layer of noodles and thoroughly moisten by 1/2 cup of sauce and 1/4 cup butternut squash filling. Evenly sprinkle with shredded mozzarella/asiago cheese mixture.
  6. Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes, until lasagna is bubbly, the noodles are tender, and the top is browned. Remove from oven and let stand for about 10 minutes before serving.
  7. Serve with a green salad.

Black-Eyed Peas with Sweet Potatoes, Red Bell Peppers & Swiss Chard

07 Monday Mar 2011

Posted by in Dinner, Entree, Recipe, Stew, Vegetarian

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I originally made this deliciously simple dish for New Year’s but made it again a few nights ago with the ingredients I had on hand. Yum!

Adapted from Vegetarian Cooking for Everyone

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion, diced
  • 1 red bell pepper, finely diced
  • 3 bay leaves
  • 1 tsp dried thyme
  • 4 garlic cloves, minced
  • 1 jalapeno (seeded for less heat, or keep the seeds for more heat), diced
  • 3/4 tsp ground allspice
  • 1/2 tsp red pepper flakes
  • 1 1/2 cups dried black eyed-peas (or 3 cups fresh)
  • 1 quart vegetable broth (or organic, free-range chicken broth if you aren’t vegetarian)
  • 1 large sweet potato, diced
  • 1 large bunch winter greens (such as kale, collards or swiss chard)
  • cooked basmati rice
  • crumbled feta cheese

DIRECTIONS

  1. Heat oil in a large stockpot over medium heat. Add onion through jalapeno. Cook for 15 minutes, stirring occasionally. Stir in allspice and red pepper flakes and cook for a few more minutes.
  2. Add the peas and broth. Bring to boil, then lower the heat to simmer, partially covered, for 30 minutes. Add salt to taste and sweet potatoes, and cook for 15 additional minutes and add greens.
  3. Cook for another 15 minutes or until the peas, sweet potatoes and winter greens are tender.
  4. Serve over cooked basmati rice and top with crumbled feta.

Roasted Cauliflower & Purple Potatoes

16 Sunday Jan 2011

Posted by in CSA, Farmers' Market, Recipe, Side, Vegan, Vegetarian

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INGREDIENTS

  • 1 large head of cauliflower, cored and cut into 1 inch wide florets
  • 1/2 to 3/4 lb. purple potatoes, washed, and cut into 1 inch cubes (do not peel)
  • 1/4 cup extra virgin olive oil
  • 5-7 cloves garlic, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Preheat oven to 425 degrees F. Toss cauliflower, potatoes, oil, garlic, salt and pepper in a large bowl. Spread evenly on a 9X13″ baking dish.
  2. Bake for 25-30 minutes, stirring occasionally, until golden brown.

Sweet Potato, Kale & Black Bean Fajitas

08 Saturday Jan 2011

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

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Tired of the traditional fajita? This is a delicious recipe, bursting with flavor and color. Use fresh tortillas, and top the filling with organic sour cream, homemade guacamole and shredded cheddar cheese for a filling vegetarian meal. For the best flavor, use organic, locally produced vegetables and dairy.

INGREDIENTS

  • 3 tbsp extra virgin olive oil, divided
  • 1 large or 2 medium sweet potatoes, peeled and chopped into small 1/4 inch cubes
  • 2 red bell peppers, diced
  • 1 large red onion, diced
  • 10 cloves garlic, minced, divided
  • 1 large bunch of kale, rinsed and roughly chopped
  • 1 can black beans, rinsed and drained
  • 2 tsp ground cumin, divided
  • 1 tsp ancho chili powder
  • freshly ground salt and pepper
  • 8 tortillas
  • cheddar cheese, shredded

DIRECTIONS

  1. In a large pot, heat 2 tbsp oil over medium-high heat. Saute onion and 6 cloves of garlic, minced until onions are translucent, about 5 minutes. Add sweet potatoes and peppers. Saute for 5 minutes, stirring constantly to prevent sticking. Stir in spices (1.5 tsp cumin and 1 tsp chili powder). Turn heat to medium and saute for another 10 minutes, stirring occasionally, until the sweet potatoes are cooked through and tender. Season to taste with salt and pepper.
  2. Meanwhile, heat 1 tbsp oil in a medium saucepan over medium heat. Saute garlic for 1 minute or less until just turning brown. Quickly add black beans and then kale (dripping with water from when you rinsed it). Stir once and cover and cook for 2 minutes. Stir and cook until kale is tender and cooked down. Add 1/2 tsp cumin. Season to taste with salt and pepper.
  3. Heat tortillas in a toaster oven. Top each tortilla with about 1/4 cup kale mixture, followed by 1/4 cup sweet potato mixture, guacamole, sour cream and cheddar cheese.

Moroccan Chickpea, Butternut Squash & Greens with Couscous

26 Tuesday Oct 2010

Posted by in Entree, Recipe, Vegan, Vegetarian

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This is a delicious vegan recipe that combines sweet and savory flavors and beautiful fall vegetables.

INGREDIENTS

  • 2-3 tbsp extra virgin olive oil
  • 1 large red or yellow onion
  • 1 medium butternut squash, peeled and cubed
  • 4-6 cloves garlic, minced
  • 1/2 tbsp ground cumin
  • 1/2 tbsp paprika
  • 1 tsp ground ginger
  • 1-2 tsp turmeric
  • 1/4 tsp freshly ground black pepper
  • 2 tsp ground cinnamon
  • 1/8-1/4 tsp ground cayenne pepper
  • 1 1/2 cups vegetable (or chicken) broth
  • 2 tbsp tomato paste
  • 2 (15 1/2 oz) cans chickpeas, rinsed and drained
  • 1 (14 1/2 oz) can Muir Glen fire roasted diced tomatoes, undrained
  • 2 medium summer squash (such as zucchini or yellow squash), sliced
  • 1 large bunch of winter greens (such as kale or swiss chard), rinsed and chopped
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp lemon juice

DIRECTIONS

  1. Heat oil in a large saucepan over medium-high heat. Add onion, butternut squash and garlic; saute for 5 minutes.
  2. Stir in cumin through cayenne pepper; cook 1 minute, stirring constantly. Add 1 1/2 cups broth, tomato paste, chickpeas, tomatoes and summer squash; bring to a boil. Cover and reduce heat and simmer for 20 minutes, or until butternut squash is tender.
  3. Add greens, cover and cook for 5 minutes or until greens are tender.
  4. Stir in cilantro and lemon juice.
  5. Serve over couscous.

Roasted Moroccan Eggplant Salad

24 Sunday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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Not to be confused with baba ganoush, this delicious moroccan version is called “zelouch”. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2-3 medium eggplants (about 1 pound)
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1-3 tsp Harissa, to taste (a north african chile paste available in specialty stores or in the international section of large grocery stores)
  • 1 large onion, chopped
  • 1/4 cup fresh lemon juice
  • freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 400 degrees F. Pierce each eggplant in several places. Roast eggplants, whole, on a baking sheet or in a baking dish coated with cooking spray for 45-60 minutes, or until the skins are a dark mahogany in color and the flesh feels soft. Let stand until cool enough to handle. Split the eggplants and coop the flesh into a colander. Press lightly to extract the excess liquid.
  2. In a medium to large saucepan, heat oil on medium heat and add garlic and onion. Sauté for 8 minutes, or until golden. Add roasted eggplant and harissa. Saute for 5-10 minutes, or until the eggplant mixture begins to brown. Stir in lemon juice and salt and pepper to taste.

Moroccan Kidney Bean Hummus

22 Friday Oct 2010

Posted by in Recipe, Side, Vegan, Vegetarian

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This is a wonderful, refreshing take on traditional hummus. Instead of using chickpeas, this Moroccan version calls for red kidney beans. Serve with fresh pita bread or other type of flat bread.

Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid.

INGREDIENTS

  • 2 (14.5 oz) cans organic red kidney beans, drained and rinsed
  • 3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/2 tsp dried chili pepper flakes
  • 1/2 tsp ground cumin
  • 1/2-3/4 cup flat-leaf parsley
  • 1/4 tsp cayenne pepper
  • 1/4 cup fresh lemon juice (or high quality bottled such as Santa Cruz Organic)
  • 1/4 cup extra virgin olive oil

DIRECTIONS

  1. Add beans through lemon juice to a food processor and pulse until evenly processed.
  2. Slowly add oil until well-blended and smooth.

Vegetable Pastitsio

14 Saturday Aug 2010

Posted by in Entree, Recipe, Vegetarian

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This recipe is absolutely delicious! Not only is it hearty (thanks to the lentils), but it reheats very well and makes a great packed lunch for the workplace. The recipe combines french lentils, eggplant, zucchini, and other summer vegetables with a creamy bechamel sauce.

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

Adapted from Moosewood Restaurant Celebrates cookbook.

INGREDIENTS

Lentils

  • 1 cup dried french lentils
  • 6 cups water
  • 2 garlic cloves
  • 2 bay leaves

Vegetable Sauce

  • 2 tbsp extra virgin olive oil
  • 1 cup diced onions*
  • 4 garlic cloves, minced or pressed*
  • 2 medium eggplants, cubed into 1/2-inch pieces*
  • 2 medium zucchini, cubed into 1/2-inch pieces*
  • 1 medium yellow squash, cubed into 1/2-inch pieces*
  • 1/3 cup dry red wine
  • 1 1/4 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp dired marjoram
  • 1 (28-oz) can diced tomatoes, undrained (such as Muir Glen Fire Roasted)
  • 1/2 cup chopped fresh basil
  • Salt and pepper
  • 1 large bunch swiss chard, rinsed and chopped*

Pasta

  • 8 oz no-cook lasagna noodles
  • 1 cup freshly grated parmesan cheese

Bechamel Sauce

  • 3 tbsp butter
  • 1/4 cup unbleached white flour
  • 2 cups milk, heated to just below scalding
  • 1 pinch ground nutmeg
  • 1/4 tsp salt
  • 3 organic, cage-free eggs, lightly beaten

Cheese

  • 8 oz grated feta cheese
  • 1/2-3/4 cup grated parmesan cheese

DIRECTIONS

  1. In a large stock pot, bring the lentils, water, garlic and bay leaf to a boil. Reduce heat to low, cover and simmer for 30-40 minutes, until tender. When the lentils are tender, remove garcli and bay leaves, and drain any excess liquid. Set aside.
  2. While the lentils cook, heat the oil in a large saucepan and saute onions and garlic for about 5 minutes, until the onions are transluscent. Add the eggplant, wine, cinnamon, oregano, and marjoram; cover and cook on low heat for about 10 minutes, stirring often. Add the zucchini and yellow squash, tomatoes, basil, salt and black pepper and continue to cook on low heat for 10 minutes. Add the swiss chard and continue to cook for another 10 minutes, until the vegetables are tender. Stir the cooked lentils into the vegetable sauce and set aside.
  3. Meanwhile, melt the butter in a small heavy saucepan. whisk in the flour and cook for 1-2 minutes, stirring constantly. Gradually add the hot milk and continue to whisk for several minutes, until the sauce thickens. Remove from the heat, add the nutmeg and salt, and then stir in the beaten eggs. Set aside.
  4. Preheat the oven to 350 degrees F. Oil a 3-quart, 9X13-inch baking dish.
  5. To assemble the pastitsio, spread 1/4 of the vegetable sauce in the bottom of the baking dish. Top with a layer of no-cook lasagna noodles and top with 1/4 of the feta. Repeat layers of vegetable sauce, noodles, feta. Evenly spoon all of the bechamel sauce on top and finish with the parmesan cheese. (Note: you may not use the last 1/4 of vegetable sauce – reserve for another use or to eat by itself with a slice of fresh bread.)
  6. Cover and bake for about 25 minutes. Uncover and bake for another 15-25 minutes, until bubbly and golden on top.