Archive for the 'Recipes' Category

Share 13 Recipes

Posted by on Aug 17 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Zucchini Ricotta Spread
1 teaspoon extra-virgin olive oil
1 medium zucchini, grated on the large holes of a box grater
1 garlic clove, minced
1/2 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1/2 cup ricotta
1 tablespoon lemon zest
2 teaspoon lemon juice
In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.

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Share 12 Recipes

Posted by on Aug 17 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com

Roasted Eggplant Brushcetta
1 Eggplant , peeled and medium diced
6 tablespoons Extra Virgin Olive Oil , divided use
1 teaspoon Red Pepper Flake
3 tablespoons Garlic , minced
1 cup onion , diced
1/2 cup Pitted Kalamata Olive , cut in half
1/4 cup Caper , drained
3/4 cup Roasted Red Pepper , optional; diced
2 tablespoons Sherry Vinegar
2 tablespoons parsley
Smoked Paprika , pinch
1 Baguette , sliced on bias
Preheat the oven to 450˚ F. In a large bowl, toss the eggplant with 2 tablespoons olive oil, salt, and pepper. Arrange the eggplant on a cookie sheet lined with parchment paper. Bake until nicely charred, about 15 to 20 minutes, stirring once.
Heat a large sauté pan over medium high heat and add 2 tablespoons of olive oil. Add red pepper flakes and garlic. Cook until the garlic turns golden, about 1 to 2 minutes, then add the onion. Cook until onion softens, about 3 to 4 minutes more. Remove from heat and allow to cool.
Remove eggplant from the oven and transfer it back to same bowl it was tossed in prior to baking. Add the onion mixture, olives, capers, and roasted red peppers. if using. Toss to combine. Add the sherry vinegar and fresh parsley and toss until the ingredients are evenly distributed. Cover and refrigerate for 25 to 30 minutes to cool and allow flavors to marry.
In a small bowl, combine the remaining 2 tablespoons of olive oil, salt and pepper to taste, and the smoked paprika. Brush the oil mixture on both sides of each piece of bread. Heat a grill pan over high heat and toast the bread until grill marks form, flipping once. Remove the eggplant from the refrigerator and spoon about 2 heaping tablespoons on top of each piece of bread. Serve.

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Share 11 Recipes

Posted by on Aug 10 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Walla Walla Onion Spread
1 tablespoon vegetable oil
4 medium onions, thinly sliced (about 8 cups)
Kosher salt and freshly ground black pepper
1/3 cup sugar
2/3 cup balsamic vinegar
Heat the oil in a heavy skillet or dutch oven over medium heat until it slides easily across the pan. Add the onions, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Add additional salt and pepper to taste if necessary. Serve warm or at room temperature. Store the marmalade in the refrigerator.

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Share 10 Recipes

Posted by on Jul 27 2015 | Recipes

Escarole with White Beans
3 tablespoons olive oil
12 Italian sausages (about 3 pounds), casings removed
1 cup chopped onion
1/2 cup chopped prosciutto (about 2 ounces)
1 tablespoon minced garlic
1/2 teaspoon dried crushed red pepper
1 large head escarole, chopped (about 10 cups)
3/4 cup dry white wine
4 15-ounce cans Great Northern beans, rinsed, drained
1 cup chicken stock or canned low-salt chicken broth
Freshly grated Parmesan cheese (optional)
Heat oil in heavy large pot over medium-high heat. Working in batches, sauté sausage until cooked through, breaking up with back of spoon, about 6 minutes per batch. Using slotted spoon, transfer sausage to bowl, leaving drippings in pot. Reduce heat to medium; add onion to pot and sauté until translucent, about 5 minutes. Add prosciutto and sauté 1 minute. Mix in garlic and crushed red pepper. Add escarole and sauté until wilted, about 2 minutes. Add wine and cook 2 minutes. Add beans, stock and sausage and simmer 10 minutes to blend flavors. Season to taste with salt and pepper. Transfer to large bowl. Top with grated Parmesan, if desired.

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Share 9 Recipes

Posted by on Jul 20 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Grilled Cabbage With Bacon
1 clove garlic
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 slices bacon, cooked, 1 tablespoon fat reserved
¼ cup olive oil, plus more
Kosher salt and freshly ground black pepper
1 head green cabbage, cut into quarters
Whisk together garlic, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup oil. Crumble in bacon; season with salt and pepper and set aside.
Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning occasionally, until tender and lightly charred, 15-18 minutes.

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Share 8 Recipes

Posted by on Jul 13 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at thehogfarmllc@gmail.com
Classic Pesto
4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts
2 garlic cloves
1/4 cup freshly grated Parmesan cheese
1/4 cup freshly grated Parmesan cheese
1 teaspoon coarse kosher salt
Combine first 4 ingredients in blender. Blend until paste forms, stopping often to push down basil. Add both cheeses and salt; blend until smooth. Transfer to small bowl. (Can be made 1 day ahead. Top with 1/2 inch olive oil and chill.)
Pickled Beets
beets
water
vinegar
salt
peppercorns
garlic
fresh dill
Scrub beets well and slice into rounds (you can leave the skin on). Place into saucepan and cover with half water and half vinegar (white, apple cider, or red vinegar will work). Season with about a teaspoon of salt. Toss in a handful of peppercorns, and a few heads of garlic. Bring to a boil and simmer until beets are tender, about 30-40 minutes. Remove from water, reserving liquid, and place into large jar. Add a few sprigs of dill, and then cover beets with reserved liquid. Put in fridge and enjoy!

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Share 7 Recipes

Posted by on Jul 06 2015 | Recipes

We always love to hear what you did with your share this week!  If you have a great new recipe you’d like to share, please send it to us at mail@hanmletorganicgarden.org
Chopped Zucchini, Cucumber, and Scallion Salad with Feta
1 medium zucchini, chopped to medium dice
1-2 cucumbers, chopped to medium dice
1-2 scallions, chopped to medium dice
lettuce, chopped, about 1/2 of a head
1 1/2 lemons
olive oil, salt and pepper to taste
pita chips to taste
4 ounces of feta
Toss vegetables together, squeeze lemons  over and drizzle with olive oil, salt and pepper to taste.  Sprinkle with feta and pita chips, and serve!

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Share 6 Recipes

Posted by on Jun 28 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at mail@hamletorganicgarden.org
Coleslaw
1 green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
1 scallion, finely chopped
1 large carrot, coarsely grated
3/4 mayonnaise
1/3 cup cider vinegar
2 teaspoon sugar
1 t celery seeds
Toss all vegetables in a large bowl with salt and pepper to taste.
Whisk together mayonnaise, vinegar, and sugar, and celery seed then toss with slaw. Chill for about an hour to meld flavors, and serve

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Share 5 Recipe

Posted by on Jun 22 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at mail@hamletorganicgarden.org
Dilly Sugar Snap Peas
1 tablespoon butter
1 tablespoon olive oil
2 garlic scapes, sliced thin
12 ounces sugar snap peas, trimmed, strings removed
2 T orange juice
1 tablespoon chopped fresh dill
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod. Melt butter with oil in large nonstick skillet over medium heat. Add scapes and sauté about 5 minutes. Add sugar snap peas, sauté until crisp-tender, about 5 minutes. Add orange juice; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.

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Share 4 Recipes

Posted by on Jun 15 2015 | Recipes

We always love to hear what you did with your share this week! If you have a great new recipe you’d like to share, please send it to us at mail@hamletorganicgarden.org
Grilled Beets and Greens
Hopefully you got a plate of this heaven at the strawberry festival!
1 bunch beets with greens
garlic–a green garlic will do, or a couple of garlic scapes, or even 2 cloves of regular garlic
olive oil and butter
salt and pepper to taste
Cut beets off the greens, and scrub well. Soak greens to remove any sand. Slice beets into very thin rounds, and chop the stems and leaves coarsely. Coarsely chop green garlic (or mince if using garlic clove) Toss with oil, salt and pepper to taste. Wrap in an aluminum foil pouch, putting a tablespoon of butter inside to melt. Toss packet on the grill for about 15-20 minutes or until veggies are soft. Enjoy!

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