GREEN FARMS
Peach and Blueberry Crumble
Ina Gardner
Ingredients
For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced
Directions
Preheat the oven to 350 degrees F.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.print.html?oc=linkback
Roasted Spaghetti Squash
Martha Stewart
Ingredients
1 halved, seeded spaghetti squash
4 tablespoons olive oil
3 tablespoons lemon juice
1/4 cup chopped parsley
1 tablespoon grated Parmesan
Salt Red-pepper flakes
Directions
Heat oven to 425 degrees. Drizzle squash with 1 tablespoon olive oil. Roast until tender, about 40 minutes. Once cool, scrape flesh with a fork and toss with 3 tablespoons olive oil, lemon juice, parsley, and Parmesan. Season with salt and red-pepper flakes.
Peach, Tomato, and Sweet Onion Salsa
Chow.com/ Aida Mllenkamp
Ingredients
3 medium peaches, small dice (about 1 1/2 cups)
2 medium tomatoes, small dice (about 1 cup)
1/2 medium sweet onion, such as Vidalia or Maui, small dice (about 1/2 cup)
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
Directions
Combine peaches, tomatoes, onion, and lemon juice in a small nonreactive mixing bowl. Season well with salt and let sit at least 20 minutes.Just prior to using, season well with freshly ground black pepper and mix thoroughly.
Confetti Corn
Barefoot Contessa/ 2008
Ingredients
2 tablespoons good olive oil
1/2 cup chopped red onion
1 small orange, green or red bell pepper, 1/2-inch diced
2 tablespoons unsalted butter
Kernels cut from 5 ears yellow or white corn (4 cups)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons julienned fresh basil, minced fresh chives, and/or minced fresh parsley leaves
Directions
Heat the olive oil over medium heat in a large saute pan. Add the onion and saute for 5 minutes, until the onion is soft. Stir in the bell pepper and saute for 2 more minutes.
Add the butter to the pan and allow it to melt. Over medium heat, add the corn, salt, and pepper and cook, stirring occasionally, for 5 to 7 minutes, until the corn just loses its starchiness. Season to taste, gently stir in the basil or other green herbs, and serve hot.
Honey Roasted Cipollini Onions
Tyler Florence
Ingredients
15 cipollini onions
Extra-virgin olive oil
About 1/3 cup balsamic vinegar
1/3 cup honey
1/2 bunch thyme, leaves removed
Kosher salt and freshly ground black pepper
Directions
Preheat oven to 325 degrees F.
Add the onions to a large bowl, cover with hot water and allow to sit for about 5 minutes. This is to help make peeling the onions much easier. Strain onions and peel.
In a small bowl, whisk together the 1/4 cup oil, vinegar, honey,thyme,salt and pepper until combined. Put the onions in a large bowl, pour the dressing over them and toss well to coat.
In a large saute pan over medium-high heat, add about 2 tablespoons olive oil and heat. Once hot, add the onions. Next place the sautepaninto the preheated oven and roast for 18 to 20 minutes until the onions are soft and slightly caramelized.
Southern Style Collard Greens
Simplyrecipes.com
Ingredients
1 medium onion, sliced from root to tip
1 ham hock
2 garlic cloves, smashed
1 quart chicken broth
1-2 cups water
8-10 cups chopped collard greens, about 2 pounds
Vinegar and hot sauce to taste
Directions
Heat the bacon fat in a large pot set over medium-high heat. Saute the onion in the bacon fat, stirring often, until the edges begin to brown, about 5 minutes. Add the ham hock, smashed garlic, chicken stock and water and bring to a simmer. Cover and cook for 1 hour.
Add the collard greens to the pot and cook until tender, another 45 minutes to an hour.
To serve, fish out the ham hock, pull the meat off the bones and chop. Mix the meat back with the greens and serve with vinegar and hot sauce at the table.
Pickled Beets
Simplyrecipes.com
Ingredients
1 bunch (4 or 5) beets
1/4 cup cider vinegar
1 Tbsp sugar
1 Tbsp olive oil
1/2 teaspoon dry mustard
Salt and pepper
Directions
Remove greens from beets, save for future (find beet green recipe under June 2). Scrub the beets free of any dirt.
Boiling method- Place the beets in a medium saucepan and cover with water by about an inch. Bring to a boil on high heat then lower the heat and maintain a simmer for 35 to 45 minutes, depending on the size of the beets, until they are easily pierced with the tines of a fork.
Roasting method- Rub the beets with olive oil and wrap them in foil (you can wrap them all together, no need to wrap them individually). Roast in a 400°F oven for an hour or until they are easily pierced with a fork. Let them cool to the touch.
If you have boiled the beets, drain them and rinse them cold water. Use your fingers to slip the peels off of the beets. The peels should come off easily. Discard the peels. Quarter or slice the beets.
Make the vinaigrette by combining the cider vinegar, sugar, olive oil, and dry mustard. Whisk ingredients together with a fork. The dry mustard will help to emulsify the vinaigrette. Adjust to taste. Add salt and pepper to taste. Combine beets and vinaigrette in a bowl and allow to marinate for a half hour at room temperature.
Stuffed Cubanelle Peppers Italian Style
Food.com
Ingredients
4 cubanelle peppers, topped and seeded
1 small onion, diced
1 lb bulk Italian sausage
6 garlic cloves, mashed and minced
1 (14 ounce) cans crushed tomatoes
1 (8 ounce) cans beef stock
1/4 cup of chopped fresh basil
1 cup of pre cooked rice
1 tablespoon hot sauce
1/4 cup of grated mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Directions
In a large saute pan, cook onions and sausage on high heat for about 5 minutes, until meat is browned and onions are tender.
Add garlic and cook for about 40 seconds, until fragrant.
Add crushed tomatoes, beef stock, and fresh basil. Stir together until basil is wilted.
Place mixture into a large bowl with rice, hot sauce, and mozzarella cheese. Stir well to combine. Season with salt and pepper.
Evenly add stuffing to peppers, leaving leftover stuffing in fridge for later on in the week. In olive oil in another big saute pan on medium-high heat, cook peppers until they soften and begin to slightly char. (You could also bake these as well.)
Serve hot.