Arugula - M
Red beets - R
Broccolini - F
Carrots - Su & W
Cauliflower - Su & W
Green garlic - R
Cooking greens (either Chard, or Red Russian or Lacinato kale) - T
Lettuce - Su,
Mustard greens - T
Bunching onions (scallions) - Su, M
Watercress (Santa Cruz Aquaponics) - W
Strawberries - probably will be devoured immediately
Radishes - Su
Menu:
Saturday - Pizza (Cooking Day off)
Sunday - Steak salad
Monday - Pasta Arugula
Tuesday - Saag Paneer or Aloo with leftover Chicken Curry
Wednesday -
Co-op Snack - carrots and hummus
Co-op Lunch - Cauliflower waffles with fruit'
Dinner - Watercress Artichoke Quiche
Thursday - Honey Ginger Beets and Mashed Potatoes
Friday - Barefoot contessa broccoli with salmon and orzo
Grocery List:
milk
flour
powdered sugar
lemon (2)
ginger powder
fresh ginger root
goat cheese
romano cheese
Recipes (from Live Earth Farms Database):
Pasta Arugula
from Rosemary Webb
1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.
Saagmodified from "Classic Indian Cooking" by Julie Sahni with comments from Ursula
You can use various greens: spinach, mustard, kale, collard, beet greens (fresh or frozen).
2 lbs greens, fresh or frozen
1 tsp. cumin seeds
1 tsp. finely chopped garlic
1/4 tsp. red pepper (optional)
1/2 tsp. ginger powder
3/4 tsp. Kosher salt
3/4 tsp. garam masala
ghee, butter or oil
Chop the fresh greens coarsely. Heat a large shallow pan over medium-high heat. Ursula suggests spraying with oil or butter-flavor spray (the original recipe calls for quite a lot of ghee). Add the cumin seeds and stir them until they turn dark (10 seconds or so) then add the garlic and chili/red pepper. Add the greens a bunch at a time as they get limp. Add the ginger powder and salt, stir well. Add 1 1/4 C boiling water, reduce heat and cook for about 20 minutes, then uncover to cook off any excess water. At the end stir in the garam masala and turn off the heat. The original recipe also called for potatoes, but Ursula left these out. Instead she bought paneer cheese from an Indian food store and served that with the saag (for saag paneer) and says it was great, but that the flavor of the saag on its own was great too.
Honey Ginger Beets and Mashed Potatoes (add beans to potatoes for protein)
Cook the beets. Cut stems to 1" from root, scrub. Cut up potatoes and boil (also about 20 minutes). Wash and thinly slice green garlic (1 stalk per person), and sauté in butter and olive oil, with a pinch of salt, covered, over low heat, stirring occasionally, also for same 20 minutes or so until soft and golden. When beets are done, slip off and discard peel and slice 'em. In a skillet, melt some butter, grate in some fresh ginger root, add a goodly sploosh (maybe two) of orange juice, a big spoonful of honey and a pinch or two of salt. Simmer a bit, add sliced beets and continue to simmer until sauce reduces some and gets slightly syrupy. Now drain and mash your potatoes (I like to use buttermilk, but make 'em however you like). To serve: on each plate top mashed potatoes with a heap of caramelized garlic, side with some beautiful beets. Yum!
Recipes for later:
Chicken, Wild Rice And Pecan Salad In Romaine Spears adapted from Bon Apetitfrom Rosemary Webb
1/2 to 1 bunch of chopped arugula (one inch sizes) 3/4 pound of pasta (I used tiny shells) Juice of one half lemon 2 tablespoons of dry white wine 2 cloves of finely minced garlic 3 teaspoons of olive oil 1/8 to 1/4 cup of chicken broth or other mild broth Cook pasta and toss with raw arugula, while the pasta is cooking place the rest of the ingredients in a glass bowl and heat for 1 minute in the microwave. toss everything at once. Salt and pepper to taste. Serve immediately.
Saagmodified from "Classic Indian Cooking" by Julie Sahni with comments from Ursula
You can use various greens: spinach, mustard, kale, collard, beet greens (fresh or frozen).
2 lbs greens, fresh or frozen
1 tsp. cumin seeds
1 tsp. finely chopped garlic
1/4 tsp. red pepper (optional)
1/2 tsp. ginger powder
3/4 tsp. Kosher salt
3/4 tsp. garam masala
ghee, butter or oil
Chop the fresh greens coarsely. Heat a large shallow pan over medium-high heat. Ursula suggests spraying with oil or butter-flavor spray (the original recipe calls for quite a lot of ghee). Add the cumin seeds and stir them until they turn dark (10 seconds or so) then add the garlic and chili/red pepper. Add the greens a bunch at a time as they get limp. Add the ginger powder and salt, stir well. Add 1 1/4 C boiling water, reduce heat and cook for about 20 minutes, then uncover to cook off any excess water. At the end stir in the garam masala and turn off the heat. The original recipe also called for potatoes, but Ursula left these out. Instead she bought paneer cheese from an Indian food store and served that with the saag (for saag paneer) and says it was great, but that the flavor of the saag on its own was great too.
Honey Ginger Beets and Mashed Potatoes (add beans to potatoes for protein)
Cook the beets. Cut stems to 1" from root, scrub. Cut up potatoes and boil (also about 20 minutes). Wash and thinly slice green garlic (1 stalk per person), and sauté in butter and olive oil, with a pinch of salt, covered, over low heat, stirring occasionally, also for same 20 minutes or so until soft and golden. When beets are done, slip off and discard peel and slice 'em. In a skillet, melt some butter, grate in some fresh ginger root, add a goodly sploosh (maybe two) of orange juice, a big spoonful of honey and a pinch or two of salt. Simmer a bit, add sliced beets and continue to simmer until sauce reduces some and gets slightly syrupy. Now drain and mash your potatoes (I like to use buttermilk, but make 'em however you like). To serve: on each plate top mashed potatoes with a heap of caramelized garlic, side with some beautiful beets. Yum!
Recipes for later:
3 Cups chicken broth
4 oz. wild rice
1 pound cooked chicken
1 bunch arugula -- chopped
1/4 cup green onions -- chopped
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 cup walnuts or pecans -- toasted and chopped
1 large or 2 small heads romaine lettuce, or 3 cups baby lettuce greens
For chicken - roasted chicken, skinned, boned, meat cut into 1/-inch pieces Bring broth to a boil in medium saucepan. Add rice and bring to a boil. Reduce heat to low, cover and cook until just tender, about 50 minutes. Drain well.
Transfer the rice to a large bowl. Mix in chicken, arugula and green onions. Mix soy sauce, vinegar and oil in small bowl. Pour over salad and mix to coat. Season with salt and pepper. (Can be made 4 hours ahead. Cover and chill.)
Mix nuts into salad. Place salad in center of platter. Reserve outer romaine leaves for another use. Arrange inner leaves on platter around salad.
Great recipe for if I had a pressure cooker:
http://spicingyourlife.blogspot.com/2011/04/cauliflower-peas-pulao-recipe.html
http://spicingyourlife.blogspot.com/2011/04/cauliflower-peas-pulao-recipe.html
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