Recipes – Page 3

Winter Minestrone

August 29, 2013 By HLFM

from Recipes from the Root Cellar by Andrea Chesman

Ingredients:

2 tbsp. extra-virgin olive oil
1 onion, diced
1 celery root, peeled and diced
1 carrot, peeled and diced
4 garlic cloves, minced
6 cups vegetable broth, chicken broth, or turkey broth
1 quart crushed tomatoes or tomato puree, or 1 (28-ounce can)
3 cups thinly sliced green or savoy cabbage, or kale (remove and discard tough stems from kale)
1 ½ cups cooked white beans (cannelloni, navy, pea) or

Stir-Fried Swiss Chard with Pine Nuts and Balsamic Butter

August 24, 2013 By HLFM

from Fast, Fresh & Green by Susie Middleton

Ingredients:

1 tsp balsamic vinegar
1 tsp soy sauce
½ tsp dark brown sugar
12 oz Bright Lights Swiss Chard
1 tbsp peanut oil
3 tbsp pine nuts
kosher salt
2 tsp finely chopped fresh garlic
1 tbsp unsalted butter

Directions:

1) In a small bowl, combine the balsamic vinegar, soy sauce, and brown sugar.

2) Pull or cut the stems away from the chard leaves. Cut or rip the leaves into … Continue Reading ...

Radish Recipes from Denise Clemons

February 5, 2013 By HLFM

Radish Butter

Ingredients:

6 to 8 radishes
4 T unsalted butter
1 t lemon zest
sea salt, to taste

Directions: Trim and wash the radishes. Discard the stems and roughly chop the tender leaves; set aside. Thinly slice the radishes into rounds. Set the rounds into a stack and slice into narrow strips; set aside. Combine the butter and lemon zest. Add the chopped radishes, leaves and a pinch of salt. To serve, spread on slices of crusty bread. Yield: … Continue Reading ...

Spinach and Strawberry Salad

June 19, 2012 By HLFM

From The Gardener’s Community Cookbook by Victoria Wise

Ingredients:

1 lb. fresh spinach leaves, stems removed, washed and spun dry
2 cups fresh strawberries, hulled and halved
¼ cup Kentucky Salad Dressing
Directions:
Place the spinach and strawberries in a large salad bowl. Pour in the dressing and toss gentle to mix. Serve right away.
Serves 4 to 6.

Kentucky Salad Dressing

Ingredients:

¼ cup vegetable or olive oil
¼ cup cider vinegar
¼ to ½ cup sugar, to taste… Continue Reading ...

Winter Butternut Squash Bisque

January 19, 2012 By HLFM

From Farmstead Chef by John Ivanko and Lisa Kivirist

www.farmsteadchef.com

Ingredients:

1/4 cup butter (1/2 stick)
1 cup onions, chopped (1 medium onion)
1 cup root vegetables (carrots, potatoes, or rutabagas)
4 cups butternut squash, peeled and cubed
3 cups vegetable stock
¼ tsp. salt
½ tsp. nutmeg
½ cup half & half cream (or 1 cup evaporated milk)
½ tsp. paprika or 2 tbsp. sour cream for garnish (optional)

Directions:

In a large saucepan over medium heat, melt butter,