GREEN          FARMS   

Ingredients

7 large plums, pitted and quartered

1/2 cup packed brown sugar

3 tablespoons plus 1 cup all-purpose flour, divided

1 teaspoon ground cinnamon

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground mace

1 egg, lightly beaten

1/2 cup butter, melted

 

Directions

In a large bowl, combine the plums, brown sugar, 3 tablespoons flour

and cinnamon. Spoon into a greased 2-qt. baking dish. In a small bowl, combine the sugar, baking powder, salt, mace and remaining flour. Add egg; stir with a fork until crumbly. Sprinkle

over plum mixture. Drizzle with butter. Bake at 375° for 40-45 minutes or until plums are tender and top

is golden brown. Cool for 10 minutes before serving. Serve warm or at room temperature. Yield: 8 serves

 

Green Bean, Pancetta and Tomato Salad

Simplyrecipes.com

 

Ingredients

2 medium sized ripe tomatoes

3 Tbsp sherry vinegar (a mild, flavorful wine vinegar)

2 teaspoon honey

1/4 pound thinly sliced pancetta

3 Tbsp olive oil

3/4 pound of fresh green beans, ends trimmed, strings removed (if any), halved if very long

Kosher salt and freshly ground pepper

1/2 cup Parmesan cheese (Parmigiano Reggiano) shavings, chopped

 

Directions

1 Core the tomatoes. Slice them in half horizontally and gently squeeze out most of the seeds and juice. (Alternatively, you can use your fingers to gently remove the seeds and pulp from the tomatoes.) Chop the tomatoes into 1-inch pieces. Set aside. 2 In a small bowl, mix the honey and sherry vinegar. Set aside. 3 Heat a large sauté pan to medium heat. Cook the strips of pancetta in batches until golden and crisp. Let drain on a paper towel set over a plate to absorb the excess fat. Discard all but 1 Tbsp of the fat remaining in the pan (don't put down the drain or you'll clog your drain when the fat cools). Add 3 Tbsp of olive oil to the pan, set aside. Chop the pancetta. 4 Bring a medium saucepan of generously salted water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans. Put beans into a large serving bowl. Add the tomatoes.5 Heat the oil in the skillet that was used to cook the pancetta on medium heat. Whisk in the vinegar honey mixture. Turn the heat up and continue to whisk as the mixture boils and blends. Pour out the hot dressing on to the beans and tomatoes. Season with salt and pepper. Add the chopped pancetta and Parmesan and toss.

 

 

Stuffed Bell Peppers

Adaption by Dana Campbell

 

Ingredients

4-6 bell peppers, seeded and sliced in half (long wise)

1 cup white rice (I use instant, cook according to directions)

2 tbs olive oil

1 onion, chopped

1 pound Italian sausage or chop meat, casing removed

3 garlic cloves, minced

1 (14.5 ounce can) diced tomatoes, strained, reserve juice

5 ounces shredded cheddar or monterey jack

2 tbs fresh parsley, chopped

1/4 cup ketchup

Kosher Salt

 

Directions 

Preheat oven 350

Salt water in a large pot, bring to a boil, add peppers, cook till they begin to soften, about 5 minutes, drain and pat dry.

Heat oil in 12 inch skillet, add onions, cook till soften, stir in sausage, breaking a part and cook till no longer pink. Stir in garlic and cook for 30 seconds. add the rice, tomatoes, 1 cup of cheese and parsley, combine. season with salt and pepper to taste. In a separate bowl, combine and mix tomatoe juice and ketchup. Place pepper open face in 9x13 dish, stuff them, spoon ketchup mixture over them and top them with remaining cheese. Bake till cheese is melted and filling is heated through, about 20-30 minutes.

Many variations to this dish: can add black beans, corn and wilted spinach, or chop up 1 chili and add adobe sauce.

 

Leek and Gruyère Tart

by Laura Chenel

Food and Wine

 

Ingredients

All-purpose flour, for dusting

1/2 pound frozen puff pastry, thawed

2 tablespoons extra-virgin olive oil

3 medium leeks, white and tender green—halved lengthwise, thinly sliced crosswise and rinsed well

1 teaspoon finely chopped thyme

Salt and freshly ground pepper

1/2 pound Gruyère cheese, coarsely shredded (2 cups)

3 ounces thinly sliced prosciutto

 

Preparation

Preheat the oven to 475°. On a lightly floured surface, roll out the pastry to a 13-inch square. Fold the corners in and lightly roll the pastry into a rough round. Transfer to a baking sheet; refrigerate.

In a large skillet, heat the olive oil until shimmering. Add the leeks and thyme, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Sprinkle half of the cheese over the pastry, leaving a 1-inch border. Spread the leeks over the cheese. Cover with the prosciutto; sprinkle on the remaining cheese. Season with salt and pepper. Fold up the tart edge to form a rim and bake for 20 minutes, until golden and bubbling. Blot any excess fat with a paper towel. Cut the tart into wedges.

 

Tips on Leeks: How to Store: Cut off and discard the dark green tops but keep the roots intact. Stow unwashed and tightly wrapped in the refrigerator up to 5 days. How to Prepare: Cut off the dark green leaves an inch or so above the white part of the stalk and discard the greens (they’re bitter and tough). Trim and discard the roots. Halve the remaining stalk lengthwise, then cut into pieces of the desired size.  Fill a bowl with cold water, add the cut leeks, and swish them around a few times. With your hands loosely cupped, lift the leeks out of the bowl and place them on a plate or work surface. (The grit will remain behind in the bowl.) Discard the water and grit. Fill the bowl with fresh water and repeat until the water is clear.