The 9th Harvest

  • Lettuce (2 heads of “Rhazes”- a mini red romaine and one head of green)
  •  Chervil (see the website under recipes) I put up about 3 recipes to help you out with this wonderful English herb
  •  New potatoes – the first of our early season potatoes, so sweet and tender
  •  Spinach – wash her well, the tiny slugs love her leaves and so do we
  •  Scallions – so versatile, see recipes below or simply chop and add to omelets or salads
  • Chard, kale or collards – “the kale salad was a big hit at the potluck” Lydia Jackson, member
  • Chinese broccoli – so quick and easy and always delicious, eat leaves and stems and flower
  • Bok choi or beets – we say good bye to bok choi until the fall
  •  Sugar snap peas!! Hurray they are finally here, it took a whole crew to harvest. Eat the pod and all, more to come.

A short note this week as we continue to plant, weed and compost the beds. Almost all the gardens are planted. We have even begun replanting some of the first lettuce and spinach beds with more lettuce and peppers. We have planted all the peppers, eggplants and tomatoes. Some of the cucumbers are in with another seeding to go in   next week or so. We move on to seeding the fall crops this week and getting all the water lines are in.

Thank you to the harvest helpers this week the crew helped us get done in record time. Next week more peas and other goodies.

 

BAKED POLENTA WITH SWISS CHARD AND CHEESE
2 tablespoons extra-virgin olive oil
1 large white onion, thinly sliced
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 pound Swiss chard, thick stems and ribs removed, leaves cut crosswise into 1/2-inch-wide strips

3 1/2 cups water
1 teaspoon salt
1 cup polenta (coarse cornmeal) or yellow cornmeal

1 cup part-skim ricotta cheese
2 large eggs
2 cups coarsely grated low-fat mozzarella cheese (about 8 ounces)
Preheat oven to 350°F. Lightly oil 2-quart glass baking dish. Heat oil in heavy large deep skillet over medium heat. Add onion; sauté until tender, about 15 minutes. Stir in garlic and crushed red pepper, then chard; cover and cook until chard is tender, stirring occasionally, about 8 minutes. Uncover; stir until any excess liquid in skillet evaporates. Season with salt and pepper.

Meanwhile, bring 3 1/2 cups water and salt to boil in heavy large saucepan. Gradually stir polenta into boiling water. Reduce heat to medium-low; simmer until polenta is very thick, stirring frequently, about 10 minutes. Remove from heat.

Whisk ricotta and eggs in bowl; whisk in 1 cup hot polenta. Stir ricotta mixture into polenta in saucepan. Spread half of polenta mixture in baking dish. Spread half of chard mixture over. Sprinkle with half of mozzarella. Repeat layering with remaining polenta, chard, and cheese. Bake until puffed and brown on top, about 45 minutes. Cool 30 minutes.

STIR-FRIED CHINESE BROCCOLI
3 tablespoons vegetable oil
4 garlic cloves, smashed
2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
1/2 cup Thai chicken stock or canned chicken broth
2 tablespoons Thai yellow bean sauce
2 tablespoons oyster sauce
2 teaspoons sugar

Special equipment: a large (6-qt) wok
Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.

Cooks’ note:
Broccoli can be trimmed and cut 6 hours ahead and chilled in a sealed plastic bag.

Gourmet
May 2004

Spring Onion Sandwiches
from Chez Panisse Vegetables by Alice Waters

Onion Sandwiches were an old favorite of James Beard’s. These are best made in may when onions are very sweet. Trim the crusts off thin slices of good white bread. Spread two slices of bread with mayonnaise, on one side. Slice fresh onion very thinly and make a layer of onion slices on one slice of bread. Top that with the other slice of bread. Dip the four side edges of the sandwich into thin mayonnaise and then into chopped parsley.

from Marcella, a CSA member:

One of our favorite ways to enjoy scallions is as a vegetable side dish.

Scallions and Carrots

1 bunch scallions, roots trimmed and white part cut into a 4″ length
2 medium carrots, peeled and cut into sticks
1 T olive oil
1 T butter
1/4 t sugar
2 T soy sauce

Saute the scallions in the olive oil for 3 minutes. Add the carrots and continue to cook until vegetables begin to soften and turn golden. Add butter, soy sauce and sugar and cook 30 seconds more.

Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

Chinese Scallion Pancakes
recipe by Elsa Chen

Ingredients:
2 1/2 cups flour, plus more for flouring the rolling surface
1 cup water
2 teaspoons oil
A bunch of green onions, green and white parts, chopped medium-fine

A few tablespoons of oil to brush on pancakes (a mix of canola or corn oil and sesame oil is good) some salt A few tablespoons sesame seeds (optional)

Directions:
Mix together the first three ingredients by hand or in a food processor. Flour a surface and knead the dough. Let it rest for 20-30 minutes before continuing.
With a rolling pin, roll the dough out on a well-floured surface into a big, flat square or rectangle 1/8 to 1/4 inch thick.
Brush the pancake with a bit of oil, and sprinkle with spring onion pieces and a little salt. Starting at one short end, roll up the dough tightly, jelly-roll style, so you have a “snake.”
Cut the “snake” crosswise into 8 – 10 pieces. Then flatten each piece again gently with your palm and rolling pin to make a little rectangle. Don’t flatten it too firmly, because you want a little air to remain trapped between the layers of the pancakes so they’ll puff up a bit between the layers and be lighter.
Press one or both sides in sesame seeds (optional).
Heat a tablespoon or two of oil in a large skillet. Shallow fry the pancakes until both sides are golden brown and crispy. Drain on paper towels.
Serve plain or with dipping sauce. An easy sauce can be made by mixing soy sauce with a little minced garlic, scallion, and rice vinegar.

Green Onion Pancake by Stella Fong

2 cups flour
1 tablespoon sesame oil
1/2 cup boiling water
1 teaspoon salt
1/3 to 1/2 cup cold water
vegetable oil spray
1/2 cup minced green onions
Mix together flour and boiling water. Add 1/3 cup cold water and knead until dough is smooth and elastic. Add more water if necessary. Cover and let dough rest for about 15 minutes. In a small bowl, combine sesame oil, salt and green onions. Set aside. Divide dough into 10 pieces. Flatten each piece in the palm of your hand. Then roll out into a 6-inch circle. Spread each piece with the green onion mixture.
Roll up dough into a jellyroll. Then wind up into a snail shape. Flatten slightly; roll on lightly floured surface to 5-inch circle. Spray pan with vegetable oil spray. Heat over medium-high heat. Fry pancake until golden brown, about 2 minutes, turn and cook other side. Serve hot. Makes 10 pancakes

SCALLION AND ANISE PITA TOASTS

Can be prepared in 45 minutes or less.

1 tablespoon unsalted butter
1 scallion, minced
1/4 teaspoon aniseed, crushed
two 6-inch pita loaves, halved horizontally

Preheat broiler.

In a small saucepan, heat butter over moderate heat until foam subsides. Add scallion and aniseed and
cook, stirring until scallion is slightly softened. Arrange pita halves, rough sides up, on a baking sheet
and brush with butter mixture. Season pita halves with salt and pepper. Broil pita halves about 4
inches from heat 30 seconds, or until golden. Transfer pita toasts to a cutting board and immediately
cut each into 6 wedges.

Makes 24 toasts. Gourmet February 1995

TUNA DIP WITH LEMON AND CAPERS

two 6-ounce cans solid white tuna packed in oil, drained well
a 10 1/4-ounce package soft tofu, drained
3 scallions, minced
1 carrot, shredded fine
2 tablespoons minced fresh parsley leaves
2 tablespoons drained capers, chopped
3 tablespoons fresh lemon juice

Accompaniment: crackers or assorted crudites

In a bowl stir tuna with a fork until finely flaked. In another bowl whisk tofu until smooth. Stir tofu
and remaining ingredients into tuna until combined and season with salt and pepper. Serve dip with
crackers or crudites.

Makes about 3 cups. Gourmet July 1995 The Last Touch

CARROT SCALLION FRITTERS

3/4 cup coarsely grated carrot
1/2 cup thinly sliced scallion
1 large egg, beaten lightly
1/3 cup fine dry bread crumbs
vegetable oil for deep-frying

In a bowl combine well the carrot, the scallion, the egg, the bread crumbs, and salt and pepper to
taste. In a large skillet heat 1 inch of the oil until it registers 375¡F. on a deep-fat thermometer, in
batches drop the carrot mixture into the oil by tablespoons, and fry the fritters for 1 1/2 to 2 minutes,
or until they are golden. Transfer the fritters to paper towels and let them drain. Serve the fritters as
hors d’ oeuvres or as a side dish.

Makes about 10 fritters. Gourmet November 1990

SCALLION GOAT CHEESE MUFFINS

1 cup whole milk
4 ounces soft mild goat cheese
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 stick (6 tablespoons) unsalted butter
1 large egg
1 bunch scallions

Preheat oven to 400¡F. and butter twelve 1/3-cup muffin cups.

In a small bowl stir together 2 tablespoons milk and goat cheese until combined. Into a bowl sift
together flour, baking powder, sugar, and salt. Melt butter and in another small bowl whisk together
with remaining milk and egg. Finely chop enough scallions to measure 1 cup. Stir butter mixture and
scallions into flour mixture until just combined. Divide half of batter evenly among muffin cups and
top each with about 2 teaspoons goat cheese filling. Divide remaining batter over filling. Bake muffins
in middle of oven until golden and a tester comes out clean, about 20 minutes.

Makes 12 muffins. Gourmet

Lydias Ladybug

ORZO PILAF WITH GREEN ONIONS AND PARMESAN CHEESE

3 1/4 cups (or more) canned low-salt chicken broth
1 pound orzo (rice-shaped pasta)
5 green onions, thinly sliced
3/4 cup grated Parmesan cheese

Bring 3 1/4 cups broth to boil in heavy large saucepan over medium-high heat. Mix in orzo and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat. Add green onions and cheese and stir to blend. Season pilaf to taste with salt and pepper. Rewarm over low heat, if necessary, and mix in more broth by 1/4 cupfuls if pilaf is dry. Transfer pilaf to large bowl and serve.
Serves 6.
Bon Appétit
April 1999

simple beet salad with onions

grate scrubbed beets or cut into julienne: toss with chopped green onions and a vinaigrette you make or from a bottle in your fridge. Add toasted nuts and/or a sharp cheese (blue, parmesan, feta). Serve alone or with lettuce.


GREEN ONION DROP BISCUITS,
Cooking Light, NOVEMBER 1996

Tips: Use a food processor to combine dry ingredients and shortening. Pulse a few times until the mixture is the size of peas. If you don’t have buttermilk, you can substitute plain yogurt.

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons vegetable shortening
1/4 cup finely chopped green onions
1 cup low-fat buttermilk
Cooking spray

Preheat oven to 400°.
Combine first 4 ingredients in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in green onions. Add buttermilk, stirring just until flour mixture is moist.

Drop batter by heaping tablespoons onto a baking sheet coated with cooking spray. Bake at 400° for 15 minutes or until lightly browned.

Yield: 16 servings (serving size: 1 biscuit)

QUINOA CHOWDER WITH SPINACH, FETA CHEESE AND GREEN ONIONS, Cooking Light, DECEMBER 1999

8 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
2 tablespoons finely chopped seeded jalapeño pepper
1 garlic clove, minced
2 1/2 cups diced peeled baking potato (about 1 pound)
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced green onions, divided
3 cups thinly sliced spinach
1 cup (4 ounces) crumbled feta cheese
1/3 cup chopped fresh cilantro

Preparation
Combine water and quinoa in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat. Drain in a sieve over a bowl, reserving cooking liquid; add enough water to cooking liquid to measure 6 cups. Set quinoa aside.
Heat oil in pan over medium heat. Add jalapeño and garlic; cook 30 seconds.
Stir in potato, salt, cumin, and black pepper; cook 5 minutes, stirring frequently. Stir in 6 cups cooking liquid, quinoa, and 1/3 cup onions; bring to a boil. Reduce heat, and simmer 10 minutes or until potato is tender.
Stir in 1/3 cup onions and spinach; cook 3 minutes. Remove from heat. Stir in cheese and cilantro.

Yield
8 servings (serving size: 1 1/4 cups)

Chili Cottage Cheese Dip from Too Many Tomatoes, Squash, Beans, and Other Good Things A cookbook for when your garden explodes by L. Landau and L. Myers

1 pint small curd cottage cheese
2-4 chili peppers (jalapeños or wax peppers, the waxes this week are spicier…), peeled and chopped (you can roast or blanch them to peel them, or not peel them at all… -Julia)
2 tomatoes, peeled and diced
3 scallions, including tops, chopped
1 teaspoon salt or less to taste
½ teaspoon Worcestershire sauce (or soy sauce to make it completely vegetarian: worch. sauce has a bit of fish in it….)

Mix. Chill for 3 hours. (Julia’s note: I admit I’ve not made this, but when I try it I will play with the pulse feature of my food processor…)

MINCED LAMB WITH GINGER, HOISIN AND GREEN ONIONS

Serve this quick stir-fry with rice.

2 tablespoons orange juice
1 tablespoon cornstarch
1 pound ground lamb
1 tablespoon oriental sesame oil
2 tablespoons minced peeled fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon minced orange peel
1 bunch green onions, chopped
1/4 cup hoisin sauce
Butter lettuce leaves

Combine orange juice and cornstarch in small bowl. SautŽ lamb in heavy large skillet over high heat until cooked through, breaking up with back of spoon, about 5 minutes. Pour lamb with its juices into colander; drain. Heat oil in same skillet over high heat. Add ginger, garlic and orange peel; stir-fry 30 seconds. Add green onions 30 seconds. Add hoisin sauce and lamb to skillet; stir until blended. Add orange juice mixture; stir until thickened, about 1 minute. Spoon into lettuce leaves.

Serves 4. Bon Appetit April 1994

VEGETARIAN SUSHI

4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*

1/2 cup matchstick-size strips carrots
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves

1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar

*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.

Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.

Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.

Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)

Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.

Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
Bon Appétit

Milanese-Style Chard
from Recipes from a Kitchen Garden by Shepherd and Raboff

1 bunch Swiss Chard
1 Tablespoons olive oil
2 stalks green garlic, chopped
6 scallions, thinly sliced
2 tablespoons chopped fresh parsley
1/4 cup chopped basil
pinch nutmeg
1/4 cup chopped prosciutto or ham
2 Tablespoons Parmesan Cheese
salt and pepper to taste

garnish: toasted pine nuts or walnuts

Trim the chard, discarding tough stems, and coarsely chop.

In a large, deep skillet, heat olive oil, add garlic and scallions and saute until softened and fragrant, 2 to 3 minutes. Add chard, parsley, basil, nutmeg, prosciutto or ham and mix well together. Cover the skillet and cook over medium heat until tender and wilted, 3 to 5 minutes. Mix in Parmesan Cheese and then add salt and pepper to taste. Serve garnished with pine nuts or walnuts.

CHICKEN-PINE NUT DUMPLINGS WITH CHILI-CHILI DIPPING SAUCE

1/2 pound ground chicken
1/2 cup minced drained canned water chestnuts
1/2 cup minced fresh cilantro
1/3 cup finely chopped pine nuts
1/3 cup minced green onions
3 tablespoons dry Sherry
2 tablespoons soy sauce
1 tablespoon minced peeled fresh ginger
1 large egg, beaten to blend
1/2 teaspoon ground black pepper
40 wonton wrappers, trimmed into 3-inch squares

Nonstick vegetable oil spray

Shredded Napa cabbage
Ginger-Chili Dipping Sauce

Sprinkle baking sheet with flour. Mix first 10 ingredients in large bowl.
Place generous 1 teaspoon chicken mixture in center of 1 wonton wrapper.
Moisten edges of wrapper with water. Using fingertips, bring all corners of
wrapper together over filling. Press edges of wrapper together, enclosing
filling completely. Place dump-ling on baking sheet. Repeat with remaining
chicken mixture and wrappers. (Can be made 2 weeks ahead. Cover tightly;
freeze. Do not thaw before steaming.)

Place steamer rack in large pot. Pour enough water into pot to reach depth
of 1/2 inch. Spray rack with nonstick spray. Bring water to simmer.
Working in batches, arrange dumplings side by side (but not touching) on
rack. Cover; steam until dumplings are cooked, about 12 minutes.

Line large platter with cabbage; top with dumplings. Serve with sauce.

Makes 40 dumplings.

Bon Appétit
December 1999

Indian Spiced Kale and Chickpeas

1 tablespoon extra virgin olive oil                                                     3 cloves garlic, minced

1 11/2 pounds kale, ribs removed, coarsely chopped                        1 cup reduced sodium chicken broth

1 teaspoon ground coriander                                                               ½ teaspoon ground cumin

¼ teaspoon garam masala                                                   ¼ teaspoon salt

1 can (15 oz.) chick peas, rinsed

Healt oil in a dutch oven over medium heat.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.  Add broth, spices and salt.  Cover and cook for about 8-10 minutes.  Stir in chickpeas; cover and cook unitl chickpeas are heated through, about 1-2 minutes.

Mixed Greens Curry

Kaeng Khiao Wan Ruam

The Asian Cookbook

2 T vegetable oil                                                       6 scallions, sliced

1 fresh green chile, seeded and chopped                   3 T Thai green curry paste

4 oz.  bok choy                                                         4 oz  Napa Cabbage

4 oz. spinach (use beet greens)                                   4 oz  asparagus (use zucchini or green beans)

3 celery stalks, diagonally sliced                                                3 T Thai soy sauce

1 tsp jaggery or soft, light brown sugar                       juice of one lime

boiled jasmine rice to serve

Heat the oil in a wok or large skillet and stir-fry the chili and scallions for 1-2 minutes.  Add the curry past and stir-fry for 2-3 minutes.  Add the bok choi, napa cabbage, spinach, asparagus, and celery and stir fry 3-4 minutes, or until just tender.  Add the soy sauce, jaggery, and lime juice and cook for 30 seconds to heat through.  Serve immediately with jasmine rice.

Potato and Goat Cheese Galette
From The San Francisco Chronicle Cookbook

2 ½ pounds Yukon gold potatoes
½ C unsalted butter
1/3 pound goat cheese
Salt and pepper to taste
1 Tble coarsely chopped fresh thyme

Preheat the oven to 400 degrees.
Using a mandoline or other vegetable slicer or a sharp knife,
slice the potatoes about 1/8 inch thick.
Using 1 ½ Tables of butter, grease the bottom and sides of a
10 inch ovenproof skillet. Using half of the sliced potatoes and
working from the outside in, cover the bottom of the skillet wiht
concentric rings of potatoes, overlapping the slices slightly and
allowing each successively smaller ring to slightly overlap the
previous one. Dot the potatoes with 2 Tables of the butter. Sprinkle
the goat cheese evenly over the potatoes, then flatten the clumps of
cheese with your fingers to make an even layer. Season with salt and
pepper and scatter half of the thyme over the goat cheese. Cover with
the remaining potato slices, again arranging them in neat concentric
rings of overlapping slices.
Melt the remaining butter in a small skillet over medium heat,
then drizzle it evenly over the top. Season with salt and pepper and
sprinkle with the remaining thyme.
Bake the galette for about 1 ¼ hours, or until golden brown on
top and sizzling hot. Insert a sharp knife through the galette to make
sure all the potatoes are tender and cooked through.
Cool in the pan for 5 minutes, then invert onto a serving
platter and cut into wedges. Serves 6

Stir Fried Flank Steak with Bok Choy
From The San Francisco Chronicle Cookbook

3 Tbles black bean garlic sauce
2 Tbles hoisin sauce
1 Tble soy sauce
1 tsp Chinese five spice powder
1 tsp Asian sesame oil
1 tsp freshly cracked pepper
½ tsp chile paste
1 flank steak, about 1 pound
4 Tbles vegetable oil
1 pound bok choy, trimmed and cut crosswise into 1 inch pieces
¼ C water
2 T rice vinegar
2 tsp cornstarch mixed with 1 Tble water
 Steamed white rice, or cooked Asian noodles
Toasted sesame seeds for garnish
Chopped green onion tops for garnish

Combine the black bean sauce, hoisin, soy sauce, five spice
powder, sesame oil, pepper and chile paste, in a small bowl; blend
well. Rub the mixture on both sides of the steak. Place in a large
baking dish. Cover and refrigerate for 4 hours or overnight.
Remove the meat from the refrigerator and scrape off the
marinade; reserve marinade. Wrap the meat in plastic and place in the
freezer for 30  minutes. Cut the meat across the grain into thin
slices.
Heat 2 Tbles of the oil in a large, heavy skillet or wok over
high heat. Add the beef and stir fry for 2 minutes. Using a slotted
spoon, transfer the beef to a platter. Reduce heat to medium high and
heat the remaining 2 Tbles oil in the skillet. Add the bok choy and
stir fry for 2 minutes. Mix the reserved marinade with the water and
vinegar. Add to the skillet and bring to a boil. Stir for about 3
minutes, or until the bok choy is crisp tender.
Stir the cornstarch-water mixture to recombine and add to the
skillet. Bring to a boil. Return the beef to the skillet and stir for
about 2 minutes, or until it is heated through and the sauce thickens.
Spoon the rice onto a heated platter. Top with the beef and
bok choy. Garnish with sesame seeds and green onions. Serves 4

ROASTED NEW POTATOES WITH SPRING HERB PESTO
3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt

2 1/2 pounds red-skinned new potatoes, halved lengthwise
Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.

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