Strawberry Walnut Rainbow Chard Salad

BShannonHeadshoty Shannon Morehouse, MA, CHHC

Stop by Natur-Tyme, tomorrow June 17th and you will find ALL of these ingredients. FarmShed CNY will be offering fresh, local, and organic rainbow chard, cucumbers, and strawberries and goat cheese from 7 Trees Goat Dairy Farm at the Farmers’ Market in our store from 3:00 PM-7:00 PM.

Stop over at our bulk station for walnuts, sea salt, and pepper. We carry the ever-so popular Bragg’s apple cider vinegar. Field Day extra-virgin olive is a great bargain. We also carry Olive on Brooklea olive oil, a local favorite!

strawberry on woman hands

Ingredients:

Salad:

  • 1 bunch of rainbow chard, de-stemmed and chopped
  • 1 1/2 cup of strawberries halved
  • 1 cucumber sliced
  • 1/3 cup of raw walnuts, dry toasted
  • ¼ cup crumbled goat cheese(optional)

Dressing:

  • 2 Tablespoons of apple cider vinegar
  • 3 Tablespoons of extra-virgin olive oil
  • 1 Tablespoon of honey
  • 1/4 teaspoon of sea salt
  • 1/8 Teaspoon of black pepper

Directions: Whisk together the dressing ingredients in a large bowl. Toss in all ingredients except walnuts and goat cheese. Top individual salads with desired amount of walnuts and goat cheese. A refreshing summer salad!

Kale, Mushroom and Tomato Sauté with Polenta

By Chef Jerry Bolton

Ingredients

Kale, Mushroom & Tomato Sauté
2 tablespoons olive oil
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
¼ cup water
1 bunch kale (about 3/4 pound), stemmed and roughly chopped
1/4 cup grated Parmesan cheese (optional)
Polenta using this recipe:

Polenta
6 cups vegetable stock
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter

Directions:
Bring 6 cups of vegetable stock to a boil in a heavy large saucepan. Add 2 teaspoons of salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. Turn off the heat. Add the butter, and stir until melted.

 

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.
  2. Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.
  3. Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve. 

Variations

Sauté chicken breasts with the tomato mixture and use chicken stock in place of vegetable broth.
Can substitute white or brown rice for polenta.
Any variation of mushrooms can be used, i.e., crimini or shitake

Sweet Potato and Spinach Farro Risotto

By Chef Will Lewis

IMG_6972-410x307Ingredients

2 whole Sweet Potatoes
1 Tablespoon Olive Oil
Salt
Pepper
2 cloves Garlic
2  Shallots (or 1 Small Yellow Onion)
1 Tablespoon Butter
1 cup Farro
3 cups Broth (chicken Or Otherwise)
2 cups Fresh Spinach
2 Tablespoons Grated Parmesan Cheese

Directions

  1. Start your oven preheating to 400ºF.
  2. Peel the sweet potatoes and cut them into 1/2-inch thick wedges. Place them on a baking sheet (I like to cover mine in parchment paper, to minimize the mess). Drizzle the potatoes with the olive oil and sprinkle them with a few dashes of salt and pepper; then toss them around so they all get coated. Spread them out on the sheet so they aren’t on top of each other. Roast in the oven for about 30 minutes or until soft.
  3. While the potatoes are roasting, mince the garlic and shallots.
  4. Melt the butter in a pot. Add the garlic and shallots and sauté at medium heat until soft, about 3 minutes.
  5. Once the garlic and shallots are soft and fragrant, add the farro and about 1 cup of the broth. Simmer, stirring occasionally, until the broth is mostly absorbed, 10 to 15 minutes. Repeat with remaining two cups of broth. (Don’t forget about your potatoes in the oven!) By the time the third cup of broth is almost totally absorbed, the farro grains should be full, reasonably soft, and a bit chewy. The remaining liquid (not enough to cover the farro; should be underneath it) should be pretty thick and creamy in texture.
  6. Turn off the heat and quickly mix in the roasted sweet potatoes, spinach, and parmesan cheese. Mix until everything is evenly distributed throughout and the cheese has been assimilated into the creamy liquidy part. Serve warm.

Sweet and Sour Cherry Braised Short Ribs with Bok Choy and White Bean Goat Cheese Puree

By Chef Jason Jessmore

Sweet&SourCherryBraisedShortRibsIngredients

Beef:
1½ lbs. Drover Hill Farm ribs
1 cup ground Recess coffee
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon ginger
1 Tablespoon olive oil
1 package Woodstock Organic Cherries thawed
Splash of Apple cider vinegar

White bean puree:
1 can cannelini beans
Salt and pepper to taste
4 oz. Lively Goat Cheese log

Bok choy:
1 bunch of bok choy
1 Tablespoon olive oil
1 inch fine chopped ginger
Salt and pepper to taste

Directions

  1. Rub ribs with ground coffee, salt and pepper Pan sear ribs crusted side down in a hot skillet with olive oil Add in cherries and a splash of apple cider vinegar Cover and place in a 325° oven for 3-½ hours
  2. Drain and rinse white beans and place in a stock pot with a little water to keep beans from sticking. Add a dash of salt and pepper to taste Stir in cheese and cook slowly till thickened
  3. In a hot pan with olive oil and salt, pepper and finely chopped ginger, add Bok Choy and a splash of water. Turn heat off and cover pan and let it sit for two minutes.
  4. To serve, place white bean purée on a plate, add bok Choy and a rib and drizzle dish with the rib pan juices.

Be-witching Maca Chocolate Fondue with Apple Bats

0785 Vega Halloween Recipe Book.inddSubmitted by Vega

1 un-poisoned, washed, unpeeled apple
Lemon juice
Souls of 10 Maca Chocolate bars, dispatched into tiny bits
1 pumpkin, gruesomely gutted (for serving)

1 Take 1 washed, unpeeled apple and cut it into thin, flat slices leaving the core intact. (Slices should be about a 1⁄4“ thick).

2 Take one of the hexed slices and cut it in half (removing the
core bits) and start shaping your apples into bats (or ghosts, or tombstones, or spiders, as strikes your fancy) with a knife. If you have a small sharp metal cookie cutter in your shape of choice, better yet.

3 Pour a small amount of lemon juice onto the hexed apple shapes to keep them from turning brown.

4 Melt 10 Maca Chocolate bars in either a double boiler or in the microwave.

5 Hollow out pumpkin and place fondue bowl base and fondue bowl inside the pumpkin bowl. Carefully spoon the chocolate into the fondue bowl and enjoy quickly before the
chocolate thickens or the zombies get you.

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