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Shundahai Farm

New Recipes

(not in the CSA cookbook)

Delicious Baked Beets

·         6 medium beets

·         3-4 large cloves of garlic (more if small)

·         Olive oil

·         Splash of balsamic vinegar

·         Salt and pepper

Scrub the beets clean with a vegetable brush or your hands and cut off the root and stem ends. No need to peel them.

Slice each beet in half and then each half in 6 or so slivers. Slice all beets in equal size pieces to make sure they all cook at the same rate.

Peel the garlic cloves and slice each in half lengthwise.

Coat a baking dish with olive oil or the oil you prefer to cook with. Put in the beets and garlic.

Sprinkle salt and pepper and then drizzle with a little more olive oil.

Toss so that everything is covered with a light film of oil.

Bake in the oven at 450F, uncovered for about half hour or until the beet slices are tender. Just before taking out of the oven, drizzle 1-2Tbs balsamic vinegar over beets and garlic and toss everything.

Serve warm.

 

Favorite salad dressing as of late

This will make enough for one bag (1/2 lb) salad greens

·         3 Tbs olive oil

·         2 Tbs concentrated lemon juice

·         1/4 tsp salt

·         ¼ tsp pepper

·         1 large clove of garlic, peeled and crushed

·         ¼ cup (or more to taste) grated romano or parmesan cheese

·         Optional: 1 tsp oregano, thyme or dill

Mix all ingredients except for the cheese in a small jar or bowl.

Put washed salad greens in a large bowl and sprinkle the grated cheese on top.

Drizzle the dressing evenly on top and then toss the salad with your clean hands until everything is covered. Serve right away.

Chickpea salad

I bring this often to potlucks and it’s always a hit. I also make it for dinner and we’ll have it 2-3 nights in a row, as it keeps well in the fridge. It looks intimidating wordy and intimidating maybe, but it’s actually very easy and quick to make, which is why I make it a lot. The ingredients are also quite flexible.

3 cups dry chickpeas, soaked overnight (or you can use canned, but I don’t know if it affects the taste)

1 medium onion, or a bunch of chives or scallions, finely diced

Cheese: 1 cup cubed Feta, or 1 cup grated romano or parmesan

½ bag (1/4 lb) fresh spinach leaves, or ½ bunch chard leaves, or about 4 kale leaves

·         ½ cup chopped olives

·         4 carrots, diced or ½ cup sundried tomatoes

·         ½ cup olive oil

·         1/3 cup concentrated lemon juice

·         1 tsp dried oregano or 3 Tbs fresh

·         4 large cloves garlic, crushed

·         1 tsp salt

·         Pepper

Boil the chickpeas on medium heat for 2 hours or until soft. Rinse with cold water and remove any skins that easily come off. Put in a large bowl.

Add onions and diced carrots. Or, if you’re using sundried tomatoes, rehydrate them for half a minute to a minute (till soft) in boiling hot water, drain and then toss in.

Cut spinach or chard or whatever greens you’re using into small strips and toss in with the rest.

Pit and finely chop olives, and toss in.

Add in the cubed or grated cheese.

In a separate small bowl or jar mix together the olive oil, lemon juice, oregano, garlic, salt and pepper.

Pout evenly over the chickpeas and vegetables. Toss with your clean hands until everything is evenly covered. Serve cold and refrigerate leftovers.

 

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