Radish Slaw – Great on barbecue sandwiches, or as a summer side dish
Chop the greens and ends off 2 bunches of radishes, clean thoroughly.
May add any other cruciferous vegetable to the mix and/or carrots
Chop roughly in food processer / blender
For 3 cups of chopped radish, add the following (more or less to taste):
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon black pepper
1/4 teaspoon salt
dash of dry mustard (substitute: onion & garlic powder to taste)
poppy seeds
For those of you who are not a huge fan of the taste of fennel by itself, I just made this great tasting, EASY penne pasta dish with it today. Great for first-time fennel users like myself!
We did a blog post with our sweet spicy refrigerator pickle recipe, but I wanted to include the ingredients here. For a more nuanced pickling conversation, see the blog post titled “pickle time from aug 3, 2013.
5# cucumber (baby and pickling varieties are best. Or anything without many seeds)
1.5 quarts distiller white vinegar
3/4 cup, plus 2 Tablespoons kosher salt
2 Tablespoons sugar
1 quart water
1 T mustard seed
1 T coriander seed
1 T fennel seed
1 bay leaf
1 small yellow onion
1 T dill
3 sprigs thyme
1 sprig oregano
1 cup dry Thai chilies (if you’re in our csa, here is a fine place to use some of the hot peppers we’ve been giving you, like hot wax and serrano. They don’t have to be dried.)
1 medium head of garlic, whole cloves, peeled.
Mix together in bowl:
1 bunch of kholrabi (leaves sliced finely and bulb peeled and shredded)
2 cups of black-eyed peas (or your favorite bean. Garbanzo would be good in this)
1/4 red onion finely chopped
1 handful of Sorrel leaves finely chopped
1 Granny Smith (or other tart apple) sliced into bite-sized chunks
Dressing to pour into veggie bowl above:
2 Tablespoons Olive Oil
4 Tablespoons Apple Cider Vinegar
2 Tablespoons sugar
1-2 Tablespoons lemon juice
1 Tablespoon Dijon Mustard
Salt and Pepper to taste
Mix all of the above together and set in fridge for 2-3 hours to let flavors marinate. We LOVED this recipe a lot. Ate it up in two days (don’t judge. we like to eat).
Turnip, Sweet Potato and Chicken Pot Pie (get. excited.)
Ingredients
1/2 cup unsalted butter
1/2 cup flour
4 cups chicken stock
1-1/2 cups 1/2-inch diced and peeled sweet potatoes
2 cups diced cooked chicken
1 bunch of turnip root and leaves (roots and leaves cut into chunky pieces)
1/2 cup chopped scallions or garlic scapes
1 cup frozen/fresh green peas
2 teaspoons fresh (or dry) thyme leaves
Salt and pepper to taste
2 sheets frozen puff pastry, thawed (or pie crust)
Instructions
In a large saucepan over medium heat, melt butter. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly whisk in stock until you have a smooth sauce.
Bring to a boil and add sweet potatoes, turnips, chicken, scallions, peas, thyme, salt and pepper. Remove from heat and let cool 5-10 minutes. Divide between 4 medium-sized ovenproof bowls.
Preheat oven to 375 degrees F (or 400 if using puff pastry).
Cut 4 circles from puff pastry, each large enough to cover the top of bowls. Brush rims of bowls with water and place a pastry round on top of each, pressing edges tightly to seal. Brush tops of pastry with egg wash. (if using pic crust, just lay it on top of filling and poke holes in it or make fancy cut-outs if you’re that kinda awesome martha stewart type)
Place prepared bowls on a baking sheet. Bake 20 minutes or until puffed and golden-brown. (or bake 45 minutes on lower heat for pie crust)
Let rest 5 minutes before serving.
We made this the other night and froze one. Paul LOVED it. We’re gonna be doing this a lot with our CSA veggies – just modifying the veggies that we throw in there. Looking forward to the fall potatoes and winter squash with this recipe as well!
(you can also add seasoned cooked chicken or bacon for a great casserole)
4-5 Potatoes, peeled, sliced
Half a CSA box’s worth of the following (give or take!):
kale, de-stemmed & chopped
swiss chard, chopped
kholrabi, peeled & chopped
1 red pepper
scapes, chopped
green onion, chopped or 1/2 to 1 whole onion chopped
1 cup shredded cheese (cheddar, gruyere, mozzarella work well)
1.5 stick butter
flour
Boil the sliced potatoes for just a few minutes in salty water to soften – do not cook completely. Drain.
Melt 2 tbsp. butter in a large pot (same pot as the potatoes works)
Stir in chopped onion & scapes, sautee 1-3 minutes
Dump all of the veggies into the pot, salt & pepper them generously, and cover. Allow the water from washing the greens to steam them all for 5 minutes, on low-med, turning them over occasionally so that they don’t burn
In the meantime, melt 1/3 cup butter in a saucepan
Whisk in 3-4 tbsp flour (we use rice flour – GF) and allow to bubble
Whisk in 2 cups milk and stir, allow to thicken ~5 minutes.
Stir in 1 cup shredded cheese
Salt & pepper to taste
Stir together potatoes, cheese sauce, and veggies and put them into a greased large-ish casserole dish
Sprinkle with Parmesan cheese or breadcrumbs (or both) to top
I just posted my grandma’s simple rhubarb pie on my blog! Easy and delicious.
Grandma’s Rhubarb Pie
unbaked pie crust (see note above)
2 1/2 – 3 cups of fresh rhubarb chopped
1 cup sugar
1 egg
3 Tablespoons flour
crumb topping:
1/4 cup flour
1/4 cup brown sugar
1 Tablespoon cold butter
Preheat the oven to 425.
Beat the egg and then add the sugar and flour. Once combined, mix in the rhubarb.
On a lightly floured flat surface and rolling pin, roll out the dough into a circle(ish) shape with a 11 inch diameter. Once you’re satisfied with your amoeba, place in a 9 inch pan. Cut, and cinch and pinch to your liking.
Evenly spread the rhubarb mixture on the curst. In a small bowl using your fingers or a pastry cutter, mix together the flour and sugar. The mixture should be crumbly.
Sprinkle the crumb mixture over the rhubarb and place the pie in the oven at 425 for 10 minutes. After 10 minutes, reduce the heat to 350 and bake for 30-35 more minutes or until the crust is lightly brown and the filling set.
Allow the pie to cool for about 20 minutes before serving.
Notes: If you don’t have a whole 2 cups Rhubarb, just add extra berries going heavier on the raspberries for tartness.
Ingredients:
2 c Rhubarb; sliced
1/2 c No sugar-added jam (Strawberry or Raspberry)
1/2 c Grape or apple juice
2 1/2 tb Cornstarch
2 Pie crusts
1 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Salt
~1.5 lb. Mixed berries
(Frozen or fresh: Raspberries, strawberries, blueberries, blackberries)
Procedure:
If you are using any frozen ingredients, thaw them out with a little warm water, drain, set aside.
Preheat oven to 375. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen.
Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb.
Roll out 1 pie crust to 11″ circle and line 9″ pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture. Roll out remaining pastry to 10″ circle. Cut into 1/2″ strips. Form into lattice design over fruit. Brush with 1 egg yolk + a dollop of sour cream if you like a gloss finish.
Bake at least 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last few minutes of baking to prevent over-browning.
Cool on wire rack. Serve warm or at room temperature.
FANTASTIC with vanilla or coconut ice cream!
Nutrition information per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 1-3/4 diabetic fruit exchange.
Sorry – one small typo. Where it says, add strawberries, it means add mixed berries (I adapted this from a strawberry rhubarb recipe). Also, only cook 1.5 cups of the rhubarb with the grape juice – reserve 1/2 cup to toss into the pie for texture.
I tried out this recipe for green garlic pesto this week. I had a little trouble getting the garlic chopped up fine enough. I used a mini food processor. Might have done better in the big one. I did the blanched version. The flavor was great! I probably used closer to 1/2 cup olive oil but the amount of garlic I used was more than in the picture too.
I made it with raw pieces of green garlic, and with blanched-for-10-seconds pieces of green garlic. Verdict: Both versions were good. The raw, skip-the-blanching-step works if you’re going to toss it with very hot pasta and serve it to garlic lovers that are familiar with each other. The blanched version is good for folks who like garlic but are not passionately in love with it… I would blanch it for using the pesto on little appetizer crackers with goat cheese, serving at a potluck, things like that.
-8 stalks green garlic, blanched for 10 seconds in boiling water if you want to remove the sharp edge of the raw garlic taste, see my comparison to the left.
– 1/4 cup (or less) extra virgin olive oil
– 2 tablespoons toasted pine nuts, or other nuts you have on hand such as walnuts or almonds
-pinch salt
– 1-2 pinches black pepper
-1/2 inch chunk of parmesan, cut up into a few pieces
Whirl the nuts and parmesan pieces in the workbowl of a food processor for a few pulses. Cut the green garlic shoots into 1-2 inch lengths. Drop in the garlic pieces through the feed tube as the f. processor is running. Add the olive oil while it’s running. When it’s all chopped up and ready to spread on toast or mix into sour cream or… you’re done!
Cori – This sounds superb. Also, my favorite part of your instructions is this: “serve it to garlic lovers that are familiar with each other.”
thanks! – kg
Thanks, Chelsea! This brings up a great point that I forgot to mention on the blog – you can totally eat radish greens! If you don”t want to take the time to roast them, sauteeing them with butter, lemon & finishing w/ salt and pepper is another simple prep.
3-4 C veggie or chicken stock
1 bunch of sorrel, stemmed and rinsed
1/4 cup cooked brown or white rice
1/2 C cream
salt and pepper
Bring stock to a boil. Add sorrel and rice , return to boil, and simmer 5-10 minutes.
Puree, using either an immersion blender or regular ol’ blender.
Return to pot, stir in cream and add salt and pepper to taste. Heat through and serve!
Saw this recipe and had to post it. Haven’t tried it yet, but looked incredible!!! Possibly tonight’s dinner!
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.
Delicious Green Tomato Soup (via gourmet magazine -but i did just make it and can totally vouch for it!)
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
Plain Louisiana Okra
1 lb. okra washed with caps cut
1C chopped onions
3 cloves garlic
1 jalopeno pepper chopped
4 small tomatoes chopped
1/2 C water
tomato paste to thicken
1TBS olive oil
Salt to taste
1 tsp. sugar
Saute onions, garlic and pepper in oil until tender. Add okra and tomatoes sauteeing about 5 min. more. Add water cover and cook until okra is tender. Thicken with enough tomatoe paste if necessary and add salt to taste. Sometimes tomatoe paste adds a slightly bitter taste, the sugar will counteract that if necessary.
Summer Pasta Sauce
(bear with me, I usually don’t measure – and I wrote this recipe on the back of an envelope… so add stuff ’til it tastes good to you and leave out the stuff you don’t like)
INGREDIENTS:
– 4 Tbsp olive oil (roughly)
– 7 tomatoes (mix up the varieties) – or, 2 big ones and a pint or more of sungolds
– 1 small-medium zucchini (you can beef up the sauce with zukes if you don’t have enough toms)
– 3 small yellow squash
– 1 small yellow onion
– 2 small bell peppers or 1 large one
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– 1/2 cup of: a variety of basil and oregano
– LOTS of garlic 🙂
– 2 Tbsp sea salt or kosher salt
– 1/4 cup nutritional yeast (totally optional, I usually don’t use it)
– balsamic vinegar
– Bragg’s (or a small-batch fermented soy sauce, which is much better for you)
– 1/2 teaspoon of hot chili sauce (think Sriracha)
– 1 Tbsp of pepper
BEGIN:
In a large saucepan put: 2Tbsp olive oil with chopped tomatoes and other chopped vegetables, 1 Tbsp of salt, the chili powder and cumin. SIMMER ONE HOUR (or if you’re like me, until your kitchen gets too hot).
Combine garlic, basil/oregano mix, and olive oil in a food processor, then add to saucepan and simmer for 1/2 hour longer.
Add remainder of salt, nutritional yeast, pepper, hot sauce, bragg’s or soy sauce, and balsamic vinegar to taste. Reduce heat to low for 5-7 minutes and you’re ready to add to any pasta dish you like!
-kvg
Katherine,
I heard you wanted the wheat berry salad recipe. Here you go! I got this recipe out of The Eat Clean Diet Cookbook.
Ingredients:
-1 cup raw soybeans (I used baby lima beans), soaked for 4 hours, cooked till soft, and cooled
-1 cup raw wheat berries, soaked for 1 hour, cooked till soft, and cooled
-1 bunch fresh green onions, trimmed and chopped
-1 large sweet carrot, peeled and chopped fine
-1 English cucumber, chopped
-1 medium purple onion, peeled and chopped
-1 red bell pepper seeded, deveined & chopped fine
-2 stalks celery, trimmed and chopped fine
-1/2 cup fresh basil, chopped
Dressing Ingredients:
-Sea Salt and black pepper
-1/4 tsp dry mustard
-1/2 cup plain, nonfat yogurt
-2 Tbsp fresh lime juice
-1/4 cup chopped fresh basil
-1/2 cup rice wine vinegar
-3 cloves garlic, passed through garlic press
Preparation:
1. In small bowl whisk together dressing ingredients. Set aside.
2. Place cooked, cooled beans and wheat berries in large decorative serving bowl. Add diced vegetables and herbs. Toss well. Pour dressing over salad and toss again. Season with sea salt and black pepper. Serve immediately or chill and serve later.
Hope you enjoy!! It makes a ton so you can cut the recipe in half or in fourths. It yields 8 servings and is 170 calories per serving.
mix together:
1/2 head of cabbage
4-5 carrots cut into bite size pieces (or shredded)
beans (white, black, black-eyed, etc.)
lentils (optional. sometimes we do sometimes we dont)
green onions or white onions (depends on what we get from our CSA)
garlic
Boil:
1 cup apple cider vinegar
1 cup sugar
1/2 teaspoon mustard seeds
after it boils pour over your veggie/bean mix and stir. Salt and pepper (maybe some lemon juice if you like that kinda thing) to taste. Refrigerate until cool. Enjoy!
Chicken and Couscous Salad (note this recipe uses BOTH radishes and green onions. ITS DELISH!….For those of you that know him, Scoon introduced us to this delightful summery dish)
Dressing:
* 1/4 cup white wine vinegar
* 1 1/2 tablespoons extravirgin olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Make these in the fridge and add them in to cole slaws, stir fry’s, or just try them by themselves:
1 bunch radishes (I like to use one of the hotter varieties) sliced into thin chips.
1 small onion or 1 half bunch of green onions
3/4 cup vinegar (rice or white works well)
3/4 cup sugar
1.5 tablespoon salt
mix together last 3 ingredients and pour over first 2 ingredients. Put into an airtight, nonreactive container in the fridge. Taste and enjoy after waiting at least 1 day!
Groce Family Farm 
Two simple ways we have been using our radishes
1. thinly sliced and roasted with an herb and goat cheese omelet
http://www.thekitchn.com/recipe-roasted-radish-and-herbed-ricotta-omelet-recipes-from-the-kitchn-201901
2. thinly sliced raw with goat cheese on a toasted baguette
http://www.thekitchn.com/quick-appetizer-radish-boursin-85589
Radish Slaw – Great on barbecue sandwiches, or as a summer side dish
Chop the greens and ends off 2 bunches of radishes, clean thoroughly.
May add any other cruciferous vegetable to the mix and/or carrots
Chop roughly in food processer / blender
For 3 cups of chopped radish, add the following (more or less to taste):
1/2 cup mayonnaise
1 tablespoon honey
1 tablespoon vinegar
1 teaspoon black pepper
1/4 teaspoon salt
dash of dry mustard (substitute: onion & garlic powder to taste)
poppy seeds
For those of you who are not a huge fan of the taste of fennel by itself, I just made this great tasting, EASY penne pasta dish with it today. Great for first-time fennel users like myself!
http://www.taste.com.au/recipes/628/chorizo+and+fennel+penne
We did a blog post with our sweet spicy refrigerator pickle recipe, but I wanted to include the ingredients here. For a more nuanced pickling conversation, see the blog post titled “pickle time from aug 3, 2013.
5# cucumber (baby and pickling varieties are best. Or anything without many seeds)
1.5 quarts distiller white vinegar
3/4 cup, plus 2 Tablespoons kosher salt
2 Tablespoons sugar
1 quart water
1 T mustard seed
1 T coriander seed
1 T fennel seed
1 bay leaf
1 small yellow onion
1 T dill
3 sprigs thyme
1 sprig oregano
1 cup dry Thai chilies (if you’re in our csa, here is a fine place to use some of the hot peppers we’ve been giving you, like hot wax and serrano. They don’t have to be dried.)
1 medium head of garlic, whole cloves, peeled.
Kholrabi and Green Apple Slaw
Mix together in bowl:
1 bunch of kholrabi (leaves sliced finely and bulb peeled and shredded)
2 cups of black-eyed peas (or your favorite bean. Garbanzo would be good in this)
1/4 red onion finely chopped
1 handful of Sorrel leaves finely chopped
1 Granny Smith (or other tart apple) sliced into bite-sized chunks
Dressing to pour into veggie bowl above:
2 Tablespoons Olive Oil
4 Tablespoons Apple Cider Vinegar
2 Tablespoons sugar
1-2 Tablespoons lemon juice
1 Tablespoon Dijon Mustard
Salt and Pepper to taste
Mix all of the above together and set in fridge for 2-3 hours to let flavors marinate. We LOVED this recipe a lot. Ate it up in two days (don’t judge. we like to eat).
Turnip, Sweet Potato and Chicken Pot Pie (get. excited.)
Ingredients
1/2 cup unsalted butter
1/2 cup flour
4 cups chicken stock
1-1/2 cups 1/2-inch diced and peeled sweet potatoes
2 cups diced cooked chicken
1 bunch of turnip root and leaves (roots and leaves cut into chunky pieces)
1/2 cup chopped scallions or garlic scapes
1 cup frozen/fresh green peas
2 teaspoons fresh (or dry) thyme leaves
Salt and pepper to taste
2 sheets frozen puff pastry, thawed (or pie crust)
Instructions
In a large saucepan over medium heat, melt butter. Stir in flour and cook, stirring constantly, about 2 minutes. Slowly whisk in stock until you have a smooth sauce.
Bring to a boil and add sweet potatoes, turnips, chicken, scallions, peas, thyme, salt and pepper. Remove from heat and let cool 5-10 minutes. Divide between 4 medium-sized ovenproof bowls.
Preheat oven to 375 degrees F (or 400 if using puff pastry).
Cut 4 circles from puff pastry, each large enough to cover the top of bowls. Brush rims of bowls with water and place a pastry round on top of each, pressing edges tightly to seal. Brush tops of pastry with egg wash. (if using pic crust, just lay it on top of filling and poke holes in it or make fancy cut-outs if you’re that kinda awesome martha stewart type)
Place prepared bowls on a baking sheet. Bake 20 minutes or until puffed and golden-brown. (or bake 45 minutes on lower heat for pie crust)
Let rest 5 minutes before serving.
We made this the other night and froze one. Paul LOVED it. We’re gonna be doing this a lot with our CSA veggies – just modifying the veggies that we throw in there. Looking forward to the fall potatoes and winter squash with this recipe as well!
Potato & Veggies Gratin
(you can also add seasoned cooked chicken or bacon for a great casserole)
4-5 Potatoes, peeled, sliced
Half a CSA box’s worth of the following (give or take!):
kale, de-stemmed & chopped
swiss chard, chopped
kholrabi, peeled & chopped
1 red pepper
scapes, chopped
green onion, chopped or 1/2 to 1 whole onion chopped
1 cup shredded cheese (cheddar, gruyere, mozzarella work well)
1.5 stick butter
flour
Boil the sliced potatoes for just a few minutes in salty water to soften – do not cook completely. Drain.
Melt 2 tbsp. butter in a large pot (same pot as the potatoes works)
Stir in chopped onion & scapes, sautee 1-3 minutes
Dump all of the veggies into the pot, salt & pepper them generously, and cover. Allow the water from washing the greens to steam them all for 5 minutes, on low-med, turning them over occasionally so that they don’t burn
In the meantime, melt 1/3 cup butter in a saucepan
Whisk in 3-4 tbsp flour (we use rice flour – GF) and allow to bubble
Whisk in 2 cups milk and stir, allow to thicken ~5 minutes.
Stir in 1 cup shredded cheese
Salt & pepper to taste
Stir together potatoes, cheese sauce, and veggies and put them into a greased large-ish casserole dish
Sprinkle with Parmesan cheese or breadcrumbs (or both) to top
Bake at 350 for 30 minutes
Salad mix, goat cheese, green apples, hazelnuts, cranberries, sweet potatoe fries on top. Buttermilk dressing.
PAC choi, sautéed in butter with garlic, fresh ginger, soy sauce. Boo yeah.
I just posted my grandma’s simple rhubarb pie on my blog! Easy and delicious.
Grandma’s Rhubarb Pie
unbaked pie crust (see note above)
2 1/2 – 3 cups of fresh rhubarb chopped
1 cup sugar
1 egg
3 Tablespoons flour
crumb topping:
1/4 cup flour
1/4 cup brown sugar
1 Tablespoon cold butter
Preheat the oven to 425.
Beat the egg and then add the sugar and flour. Once combined, mix in the rhubarb.
On a lightly floured flat surface and rolling pin, roll out the dough into a circle(ish) shape with a 11 inch diameter. Once you’re satisfied with your amoeba, place in a 9 inch pan. Cut, and cinch and pinch to your liking.
Evenly spread the rhubarb mixture on the curst. In a small bowl using your fingers or a pastry cutter, mix together the flour and sugar. The mixture should be crumbly.
Sprinkle the crumb mixture over the rhubarb and place the pie in the oven at 425 for 10 minutes. After 10 minutes, reduce the heat to 350 and bake for 30-35 more minutes or until the crust is lightly brown and the filling set.
Allow the pie to cool for about 20 minutes before serving.
Rhubarb-Berry Pie (No Refined Sugar Added)
Notes: If you don’t have a whole 2 cups Rhubarb, just add extra berries going heavier on the raspberries for tartness.
Ingredients:
2 c Rhubarb; sliced
1/2 c No sugar-added jam (Strawberry or Raspberry)
1/2 c Grape or apple juice
2 1/2 tb Cornstarch
2 Pie crusts
1 ts Cinnamon, ground
1/4 ts Nutmeg, ground
1/4 ts Salt
~1.5 lb. Mixed berries
(Frozen or fresh: Raspberries, strawberries, blueberries, blackberries)
Procedure:
If you are using any frozen ingredients, thaw them out with a little warm water, drain, set aside.
Preheat oven to 375. Combine rhubarb and grape juice in medium saucepan. Bring to boil over medium heat. Reduce heat to low. Simmer, uncovered, until rhubarb is tender, 8-10 minutes for fresh or 5 minutes for frozen.
Combine cornstarch, cinnamon, nutmeg, and salt in medium bowl; mix well. Add strawberries; toss to coat. Stir in cooked rhubarb and fruit spread. Stir in uncooked rhubarb.
Roll out 1 pie crust to 11″ circle and line 9″ pie plate with it. Trim pastry and flute edges, sealing to edge of pie plate. Fill shell with fruit mixture. Roll out remaining pastry to 10″ circle. Cut into 1/2″ strips. Form into lattice design over fruit. Brush with 1 egg yolk + a dollop of sour cream if you like a gloss finish.
Bake at least 30 minutes, until pastry is golden brown and filling is hot and bubbly. Pie may be covered loosely with foil during last few minutes of baking to prevent over-browning.
Cool on wire rack. Serve warm or at room temperature.
FANTASTIC with vanilla or coconut ice cream!
Nutrition information per slice: 355 calories, 3 gm protein, 51 gm carbohydrate, 16 gm fat, 40% of calories from fat, 42 mg cholesterol, 283 mg sodium, 1-1/2 diabetic starch/bread exchange, 3 diabetic fat exchange, 1-3/4 diabetic fruit exchange.
Sorry – one small typo. Where it says, add strawberries, it means add mixed berries (I adapted this from a strawberry rhubarb recipe). Also, only cook 1.5 cups of the rhubarb with the grape juice – reserve 1/2 cup to toss into the pie for texture.
This one! http://easteuropeanfood.about.com/od/appetizers/r/radishcheese.htm
Sally, I tried this radish cheese spread, and added some chopped young garlic to it instead of chives. Very delicious on toast!
We love this radish cheese dip. Also whenever I get my hands on some yummy garlic scapes we always make cheddar garlic biscuits
I tried out this recipe for green garlic pesto this week. I had a little trouble getting the garlic chopped up fine enough. I used a mini food processor. Might have done better in the big one. I did the blanched version. The flavor was great! I probably used closer to 1/2 cup olive oil but the amount of garlic I used was more than in the picture too.
Green Garlic Pesto
http://www.mariquita.com/recipes/greengarlicpesto.html
I made it with raw pieces of green garlic, and with blanched-for-10-seconds pieces of green garlic. Verdict: Both versions were good. The raw, skip-the-blanching-step works if you’re going to toss it with very hot pasta and serve it to garlic lovers that are familiar with each other. The blanched version is good for folks who like garlic but are not passionately in love with it… I would blanch it for using the pesto on little appetizer crackers with goat cheese, serving at a potluck, things like that.
-8 stalks green garlic, blanched for 10 seconds in boiling water if you want to remove the sharp edge of the raw garlic taste, see my comparison to the left.
– 1/4 cup (or less) extra virgin olive oil
– 2 tablespoons toasted pine nuts, or other nuts you have on hand such as walnuts or almonds
-pinch salt
– 1-2 pinches black pepper
-1/2 inch chunk of parmesan, cut up into a few pieces
Whirl the nuts and parmesan pieces in the workbowl of a food processor for a few pulses. Cut the green garlic shoots into 1-2 inch lengths. Drop in the garlic pieces through the feed tube as the f. processor is running. Add the olive oil while it’s running. When it’s all chopped up and ready to spread on toast or mix into sour cream or… you’re done!
Â
Cori – This sounds superb. Also, my favorite part of your instructions is this: “serve it to garlic lovers that are familiar with each other.”
thanks! – kg
http://www.foodandwine.com/recipes/roasted-radishes-with-radish-greens
Roasted radishes with radish greens! So delish!
Thanks, Chelsea! This brings up a great point that I forgot to mention on the blog – you can totally eat radish greens! If you don”t want to take the time to roast them, sauteeing them with butter, lemon & finishing w/ salt and pepper is another simple prep.
Super Easy, Super Delicious Sorrel Soup
3-4 C veggie or chicken stock
1 bunch of sorrel, stemmed and rinsed
1/4 cup cooked brown or white rice
1/2 C cream
salt and pepper
Bring stock to a boil. Add sorrel and rice , return to boil, and simmer 5-10 minutes.
Puree, using either an immersion blender or regular ol’ blender.
Return to pot, stir in cream and add salt and pepper to taste. Heat through and serve!
Saw this recipe and had to post it. Haven’t tried it yet, but looked incredible!!! Possibly tonight’s dinner!
Sorrel and Goat Cheese Quiche
2-3 cups sorrel, coarsely chopped
a few scallions, chopped
3-4 ounces goat cheese (chevre)
3 eggs
1½ cups milk
¼ teaspoon salt
Parmesan cheese
Preheat oven to 375 degrees. Spread goat cheese (or any strong flavored cheese) in the bottom of a piecrust. Cover with chopped sorrel and scallions. Beat eggs, salt and milk together. Pour over greens. Sprinkle with parmesan cheese. Bake for 35 to 40 minutes or until top is golden brown.ps.
Source: A Luna Circle Farm original recipe
Delicious Green Tomato Soup (via gourmet magazine -but i did just make it and can totally vouch for it!)
2 tablespoons extra-virgin olive oil
2 oz thinly sliced Black Forest ham, chopped (1/2 cup)
1 1/2 cups thinly sliced scallions (from 1 bunch)
1 tablespoon chopped garlic (2 cloves)
1 Turkish or 1/2 California bay leaf
2 lb green unripe tomatoes, chopped
1 cup low-sodium chicken broth
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
Garnish: sour cream (optional)
Heat oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook ham, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add scallions, garlic, and bay leaf and cook, stirring occasionally, until scallions are tender and lightly browned, 6 to 8 minutes.
Add tomatoes, broth, water, salt, and pepper and simmer, partially covered, until tomatoes are tender, 15 to 20 minutes. Discard bay leaf and season soup with salt and pepper.
Plain Louisiana Okra
1 lb. okra washed with caps cut
1C chopped onions
3 cloves garlic
1 jalopeno pepper chopped
4 small tomatoes chopped
1/2 C water
tomato paste to thicken
1TBS olive oil
Salt to taste
1 tsp. sugar
Saute onions, garlic and pepper in oil until tender. Add okra and tomatoes sauteeing about 5 min. more. Add water cover and cook until okra is tender. Thicken with enough tomatoe paste if necessary and add salt to taste. Sometimes tomatoe paste adds a slightly bitter taste, the sugar will counteract that if necessary.
Summer Pasta Sauce
(bear with me, I usually don’t measure – and I wrote this recipe on the back of an envelope… so add stuff ’til it tastes good to you and leave out the stuff you don’t like)
INGREDIENTS:
– 4 Tbsp olive oil (roughly)
– 7 tomatoes (mix up the varieties) – or, 2 big ones and a pint or more of sungolds
– 1 small-medium zucchini (you can beef up the sauce with zukes if you don’t have enough toms)
– 3 small yellow squash
– 1 small yellow onion
– 2 small bell peppers or 1 large one
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– 1/2 cup of: a variety of basil and oregano
– LOTS of garlic 🙂
– 2 Tbsp sea salt or kosher salt
– 1/4 cup nutritional yeast (totally optional, I usually don’t use it)
– balsamic vinegar
– Bragg’s (or a small-batch fermented soy sauce, which is much better for you)
– 1/2 teaspoon of hot chili sauce (think Sriracha)
– 1 Tbsp of pepper
BEGIN:
In a large saucepan put: 2Tbsp olive oil with chopped tomatoes and other chopped vegetables, 1 Tbsp of salt, the chili powder and cumin. SIMMER ONE HOUR (or if you’re like me, until your kitchen gets too hot).
Combine garlic, basil/oregano mix, and olive oil in a food processor, then add to saucepan and simmer for 1/2 hour longer.
Add remainder of salt, nutritional yeast, pepper, hot sauce, bragg’s or soy sauce, and balsamic vinegar to taste. Reduce heat to low for 5-7 minutes and you’re ready to add to any pasta dish you like!
-kvg
Katherine,
I heard you wanted the wheat berry salad recipe. Here you go! I got this recipe out of The Eat Clean Diet Cookbook.
Ingredients:
-1 cup raw soybeans (I used baby lima beans), soaked for 4 hours, cooked till soft, and cooled
-1 cup raw wheat berries, soaked for 1 hour, cooked till soft, and cooled
-1 bunch fresh green onions, trimmed and chopped
-1 large sweet carrot, peeled and chopped fine
-1 English cucumber, chopped
-1 medium purple onion, peeled and chopped
-1 red bell pepper seeded, deveined & chopped fine
-2 stalks celery, trimmed and chopped fine
-1/2 cup fresh basil, chopped
Dressing Ingredients:
-Sea Salt and black pepper
-1/4 tsp dry mustard
-1/2 cup plain, nonfat yogurt
-2 Tbsp fresh lime juice
-1/4 cup chopped fresh basil
-1/2 cup rice wine vinegar
-3 cloves garlic, passed through garlic press
Preparation:
1. In small bowl whisk together dressing ingredients. Set aside.
2. Place cooked, cooled beans and wheat berries in large decorative serving bowl. Add diced vegetables and herbs. Toss well. Pour dressing over salad and toss again. Season with sea salt and black pepper. Serve immediately or chill and serve later.
Hope you enjoy!! It makes a ton so you can cut the recipe in half or in fourths. It yields 8 servings and is 170 calories per serving.
Summery Bean Salad/Slaw
mix together:
1/2 head of cabbage
4-5 carrots cut into bite size pieces (or shredded)
beans (white, black, black-eyed, etc.)
lentils (optional. sometimes we do sometimes we dont)
green onions or white onions (depends on what we get from our CSA)
garlic
Boil:
1 cup apple cider vinegar
1 cup sugar
1/2 teaspoon mustard seeds
after it boils pour over your veggie/bean mix and stir. Salt and pepper (maybe some lemon juice if you like that kinda thing) to taste. Refrigerate until cool. Enjoy!
Carrot and Cabbage Curry. GET. EXCITED. its incredible.
http://www.ifood.tv/recipe/carrot_and_cabbage_curry
p.s. Paul added a little turmeric for color
Chicken and Couscous Salad (note this recipe uses BOTH radishes and green onions. ITS DELISH!….For those of you that know him, Scoon introduced us to this delightful summery dish)
Ingredients
* Salad:
* 1 1/4 cups fat-free, less-sodium chicken broth
* 1 (5.7-ounce) box uncooked couscous
* 1 1/2 cups cubed cooked chicken (about 6 ounces)
* 1/2 cup thinly sliced green onions
* 1/2 cup diced radishes (about 3 large)
* 1/2 cup chopped seeded peeled cucumber
* 1/4 cup chopped fresh flat-leaf parsley
* 2 tablespoons pine nuts, toasted
*
Dressing:
* 1/4 cup white wine vinegar
* 1 1/2 tablespoons extravirgin olive oil
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced
Preparation
To prepare salad, bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Spoon couscous into a large bowl; cool slightly. Add chicken, onions, radishes, cucumber, parsley, and pine nuts; toss gently to combine.
To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle dressing over salad; toss to combine.
Note: You can toast nuts quickly in a dry skillet over medium-high heat. Stir frequently, and as soon as they become fragrant, remove the nuts from the pan.
Pickled Radishes:
Make these in the fridge and add them in to cole slaws, stir fry’s, or just try them by themselves:
1 bunch radishes (I like to use one of the hotter varieties) sliced into thin chips.
1 small onion or 1 half bunch of green onions
3/4 cup vinegar (rice or white works well)
3/4 cup sugar
1.5 tablespoon salt
mix together last 3 ingredients and pour over first 2 ingredients. Put into an airtight, nonreactive container in the fridge. Taste and enjoy after waiting at least 1 day!