Recipes & Storage

newentryNew Entry Sustainable Farming Project Produce & Recipes Page is a great resource for general information, health benefits, storing & cooking information & recipes for many different types of produce.


The Gardiner Food Co-op Recipe Collection

Berry Bread Pudding
Butternut & Cider Soup
Butternut Gratin
Grilled Red Cabbage Slaw
Mayo
Old Fashioned Pumpkin Bread
Wheat Cranberry Feta Salad


Old Fashioned Pumpkin Bread (makes 2 loves)

From the kitchen of Gardiner Food Co-op employee Tonya Gorman

4 eggs
3 cups sugar
1 cup pumpkin
1 cup oil
2/3 cup water
3 1/2 cups flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt

Beat eggs, sugar, pumpkin, oil & water at low speed until well blended. Mix flour with baking soda, spices and salt. Slowly add flour mixture and mix well. Pour into 2 greased loaf pans. Bake at 350′ for 45 minutes to 1 hour until firm.

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Berry Bread PuddingBerry Bread Pudding

4 Tbls melted butter
1 pint fresh berries (frozen berries work fine)
4 cups cubed challa bread (or other dry or day-old bread)
4 large eggs
1/2 cup milk
1 tsp vanilla extract
1/2 cup sugar or honey
1/8 tsp freshly grated nutmeg (optional)
1/3 cup sliced almonds (optional)
1 tsp coarse raw sugar
Whipped cream (optional)

Heat oven to 350 degrees F; melt butter in bottom of glass deep dish pie pan; pour 3 Tbls into mixing bowl. Put cubed bread into pie pan; toss lightly with berries. In mixing bowl, beat sugar into melted butter, than beat in eggs, milk and vanilla extract. Pour this custard mix over bread and berries in pie pan. With wooden spoon, assist custard in reaching bottom of pie pan. Sprinkle top with nutmeg than almonds than raw sugar. Bake in preheated oven for approximately 40 minutes, or until golden on top and a knife inserted in center comes out clean. Let cool for at least an hour. Serve warm or cold with whipped cream.

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Butternut GratinButternut_640

3 tablespoons unsalted butter
1 (2 -pound) butternut squash
3/4 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/3 cup grated Pecorino Romano cheese
2 tablespoons fresh thyme leaves
1/2 cup heavy cream

Preheat oven to 350°F. Butter a 9-inch baking dish with 1 tablespoon butter.

Peel and seed squash, then thinly slice using a hand slicer, such as a Benriner or Mandoline slicer. Layer squash in 8″ square baking dish, sprinkling some of salt and pepper between each layer. When baking dish is half filled, sprinkle 1/2 of cheese and thyme over squash. Continue layering squash with salt and pepper. Pour cream evenly over top layer, then sprinkle with remaining cheese and thyme. Cover baking dish with foil and bake until squash is tender, about 45 minutes. Remove foil from baking dish and preheat broiler. Broil gratin until top is browned about 4 minutes. Serve.

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Grilled Red Cabbage Slaw

1 Head red cabbage cut into quarters (leave core in)
2 Red bell peppers, cored and quartered
1 Bermuda onion, thickly sliced
1 bunch scallions, thinly sliced
1/2 bunch basil, chopped
2/3 cup olive oil (divided use)
1/3 cup red wine or white vinegar
Crispy bacon (optional)
Crumbled bleu or feta cheese (optional)
Sea salt and cracked pepper

Get grill good and hot; brush olive oil on cabbage, bell peppers and bermuda onions, reserving 1/3 cup of oil for dressing. When grill is ready, place cabbage quarters and Bermuda slices in center and peppers around edges. Grill for 7 minutes, than turn vegetables. Grill until slightly softened and color is changing. While grilling vegetables, in a large bowl, toss together remaining olive oil, vinegar, scallions and basil. When vegetables are done, put them on a large cutting board and coarsely chop with a large chef’s knife, removing cabbage core at this time. Careful – they are hot! Toss chopped, grilled vegetables in the bowl with dressing, scallions and basil. Toss well, than toss with bacon and cheese, if using. Lastly, toss with sea salt and cracked pepper to taste.

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Mayomayo

2 large whole fresh eggs
1 teaspoon dry mustard
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
1/2 teaspoon salt
pinch ground cayenne pepper (optional – really hot so not for the faint of heart!)
1/4 cup lemon juice or white vinegar (or combo of both)
2 cups canola or olive oil (you can use any really good quality oil that you prefer)

Blend first six ingredients (seven, if using cayenne) in blender;  with blender running, slowly pour in the oil until well blended and fluffy. Adjust salt and black pepper to taste. Refrigerate in glass container for up to 3 days. That’s it!  So easy – but be warned, this is so tasty, you will be looking for stuff to put it on just so you can have one more taste!

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Wheat-Cranberry Feta Saladwheat cran feta salad

½ cup Wheat Berries
2 Tbls Olive Oil
1 tsp sea salt
1 cup water
½ cup Olive oil
½ cup Wine vinegar
1 garlic clove, minced fine
2 tbls capers, minced
1 bunch radiccio or red cabbage, torn
1 small Bermuda onion, very thinly sliced
1/3 cup fresh cranberries, chopped small (if not available, use dried)
1 bunch sturdy lettuce, such as romaine, or other greens, torn
1 small cucumber, thinly sliced
2 Tbls minced, fresh Italian (flat) parsley
2 Tbls mince fresh chives
1 Tbls minced fresh mint
½ cup Feta cheese, crumbled
Sea salt and cracked pepper to taste

Place wheat berries in sauce pan with water, 2 Tbls olive oil and sea salt; bring to boil, turn down to simmer for 45 to 50 minutes (see Note). When cooked, stir well with fork to separate and allow to cool completely. Whisk dressing ingredients in bottom of large salad bowl. Toss salad ingredients in with dressing in the above order; add salt and pepper to taste (feta may be very salty so taste it before adding the salt).

Note about cooking Wheat Berries: some wheat berries may have more residual moisture than others, so do taste them after the recommended cooking time to make sure they are done to your liking. If they are starting to split open, they will quickly become mushy and won’t hold their shape in the salad. The goal is to have a berry that no longer tastes raw, but still has a nice chewy texture.

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Butternut & Cider Soup

Serves 6 to 8        Total Time: 40 minutes

This is a quick and easy recipe for fall that can be adjusted to suit all dietary needs. The soup can be made ahead of time. Reheat on low heat until heated through.

1 shallot or ½ onion, minced
1 clove garlic, minced
8 cups butternut (about 3 lbs.), cubed
1 cup chicken or vegetable stock
1 ½ cups cider
½ cup sour cream or plain yogurt
½ tsp. salt
Black pepper to taste

Heat large size saucepan over low heat. Add shallot or onion, garlic and ½ cup of water.

Cook until shallot and garlic are softened, about 5-7 minutes, water will be nearly evaporated.

Add squash and stock and bring to a boil. Reduce heat, cover and simmer until squash is soft, about 20 minutes.

Use immersion blender or potato masher to smooth. Add cider, ½ cup sour cream and salt. Combine and taste. Add more cream and/or salt if needed.

Recipe adapted from Alexandra’s Kitchen, www.alexandracooks.com

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