Tag Archives: vegan

July 2, 2012

Summertime Fruit!

By Elizabeth Kilpatrick

Now that it is officially summer, we are seeing more small fruits make their appearances:  strawberries, blueberries, raspberries, black-raspberries, current’s, and numerous others. I think probably my favorite would be all of them!!! And there is no better way to eat them then all combined. Three-berry pies, smoothies, sauces, cobbler’s, fruit bars – all of these can be made with your choice of berries.

I snagged this recipe from COOKS.com. I have used that website now several times for recipe’s. They have oodles of them!!!

 

THREE – BERRY SAUCE
1 c. fresh strawberry halves
2/3 c. fresh raspberries
2 tsp. sugar
2 tsp. cornstarch
2 tsp. cold water
1/3 c. pitted bing cherries or 1/3 c. blueberries
Combine berries and sugar in medium saucepan; let stand until sugar dissolves. Cook over medium heat for 5 minutes. Combine cornstarch with water and add to berry mixture. Increase heat to high and stir constantly until thickened and clear. Remove sauce from heat. Stir in cherries or blueberries.Serve immediately.

Yield: 1 1/3 cups.

Leave a comment   |  tags: , , , , , , , | posted in Appetizers, Breakfast, Cakes, Desserts, Dressings, Fruit, Raspberry, vegan, Vegetarian

March 31, 2012

Spring Stew

By Elizabeth Kilpatrick

In going through recipes today to find one to share with you all, my goal was to find a recipe that spoke of spring. Not finding one in our collection, I turned to the web. Here, after some searching, I found precisely what I was looking for. This “spring” stew looks positively promising. I can’t wait to try it! So here it is. Borrowed from http://www.rwood.com.

Spring Stew with Asparagus, Snow Pea & Baby Turnips - Rebecca Wood (www.rwood.com) 

2 cups snow peas
2 cups baby turnips
1 bunch small radishes (if large, cut in halves)
4 scallions, chopped
3 springs fresh tarragon or savory
1 teaspoon sea salt and freshly ground black pepper to taste
1 tablespoon lemon juice
4 tablespoons unrefined hazelnut or olive oil

Bring 3 quarts of water to a boil; add a tablespoon of sea salt and, starting with the asparagus, separately blanch each vegetable type until just cooked. Cut into bite sized pieces.

Reserve 2 cups of blanching water or use a soup stock. In a wide skillet or wok, place two tarragon sprigs and the blanching water.  Add the vegetables and simmer until they’re warmed through. Add lemon juice, season with salt and pepper and simmer for 1 minute. Mince the remaining tarragon.  Divide stew into bowls, garnish with minced tarragon and dress with hazelnut oil. Serve hot.

Leave a comment   |  tags: , , , , , | posted in Food, Main Dishes, Soups, vegan, Vegetables, Vegetarian

January 22, 2012

Black Bean Relish

By Elizabeth Kilpatrick

After a whirlwind trip to Rochester, NY, for a dear friend’s junior college piano recital(it was fantastic!), I came home to a inbox full of emails and remembered that I had to write a blog post! Well, I also came home to a incredible supper that included this black bean relish. So when I went to write a this post, what better recipe to use!

 

Black Bean Relish ~ Betty Crocker’s New Christmas Cookbook

1/4 cup finely chopped red onion

2 tbsp. white wine vinegar

1 tbsp. vegetable oil

1/4 tsp. salt

1 medium tomato, finely chopped (about 3/4 cup)

1 small red bell pepper, chopped (about 1/2 cup)

1 serrano chile, seeded and finely chopped

1 can (15 oz.) black beens rinsed and drained

Mix all ingredients. Cover and refrigerate about 1 hour or until chilled. Store tightly covered in refrigerator up to 2 weeks. About 2 1/2 cups relish.

1 comment   |  tags: , , , , , , , | posted in Appetizers, Beans, Food, Mexican, salads, vegan, Vegetables, Vegetarian

December 31, 2011

Beet Salad

By Elizabeth Kilpatrick

Since it is the beginning of the year, I decided to do a repost. I promised a friend of mine who is going on an elimination type of a diet, that I would look for some recipes for her. If you take the walnuts out, this recipe is a winner for the diet!!

 

The first year our farm began doing a CSA, we probably had three to four CSA members. One of those CSA members enjoyed talking recipes with my mom. She would give Mom some of her favorite recipes and Mom would do like-wise. One of those recipes was this recipe. Beets with Dill-Walnut Vinaigrette. We tried it, and loved it! This recipe is one that we will often serve when we have company.  Beets are one of the vegetables that can be stored through the winter and can be found at almost any farmers market. In the winter when greens are scarce, this beet salad can easily take the place of a green salad. It makes a great side dish or  a healthy lunch!

1/2 cup chopped walnuts

1 tablespoon red wine vinegar

2 teaspoons juice from 1 lemon

1 medium shallot, minced

1 1/2 tablespoon minced fresh dill

6 tablespoons extra-virgin olive oil

Salt and ground black pepper

4 medium beets (about 1 pound without greens)

Boil beets in water until a sharp knife can easily pierce them. Length of time for cooking will depend the age and size of the beets. Set cooked beets aside to cool. When cool enough to pick up, hold under running cold water while peeling off skins. The skins should slip off easily. Cut beets into small bite size chunks and set aside. Place the walnuts in a skillet and toast over medium heat, stirring frequently, until they become fragrant, about 4 minutes. Whisk the vinegar, lemon juice, shallot, dill, and oil together in a small bowl until thoroughly combined. Add salt and pepper to taste. Toss the dressing, beets, and walnuts together in a medium bowl. Serve immediately.

Note: This salad is great warm or cold. If eating this salad a few days after you have made it, adding some more dressing makes it seem fresh again!

Leave a comment   |  tags: , , , , | posted in Food, Gluten Free, vegan, Vegetables, Vegetarian

October 3, 2011

Sort of Marinara Like…..

By Elizabeth Kilpatrick

So today was quite the rainy cold day. You just wouldn’t believe the amount of rain that we have gotten and are continuing to get. It is rather wet up here. In thinking about supper tonight, I had planned to make a chicken spaghetti; but when I found out that we didn’t have any mushrooms, that plan had to be scrapped. So, on to being creative…..Anna decided on a stir-fry, and I decided to make something for those who didn’t like stir-fry flavors. Well, I wanted an Italian flavor with a strong emphasis on tomato flavor and spice. I was aiming for a flavor that I had had before and loved. So here is my attempt. I hope all the amounts are right. I was making it for our large family so I have cut the amounts in thirds from what I made.

A Very Tomatoey Italian Sauce

1 tbsp. olive oil

3 cloves garlic

1 onion

1-1/2 cups  chicken broth

4 oz. tomato paste

3-4 medium tomatoes

1/2 “fluffy – not packed” cup fresh oregano

1 tsp. salt – or to taste

1 1/2 tsp. pepper or to taste

1/4 tsp. cayenne pepper or to taste

1 – 1/2 cups cooked or raw cubed/ shredded chicken (optional. I think it would be better with out it.)

2 tsp. hot sauce

1 1/2 tbsp. olive oil

Chop onions and mince garlic. Toss into a skillet with 1 tbsp. olive oil. Saute until translucent. Add chicken broth, tomato paste, tomatoes, pepper, cayenne, salt, and oregano. Cook on low-medium for about twenty minutes. While that all is cooking, cook chicken in a separate skillet with hot sauce and 1 1/2 tbsp. olive oil. Combine with tomato mixture after it finishes cooking. Serve on pasta and enjoy!!!

Fresh oregano makes this dish!

Yum!!!

 

Leave a comment   |  tags: , , , , , , | posted in Chicken, Food, Italian, Pasta, vegan, Vegetables, Vegetarian

August 27, 2011

Tomato Month

By Elizabeth Kilpatrick

Alright alright….so yes, I am posting another tomato recipe…..but, I was thinking that maybe we could just call this tomato month! After all, the last two recipes contain tomatoes as a main ingredient, and today’s will, and maybe I’ll get Anna to do a tomato recipe on Wednesday!

We’ve had this recipe for years….I didn’t used to like it, but now I do. You know how that is; as you get older, generally your taste buds change!! It uses up swiss chard, tomatoes, and even leeks!! The original recipe doesn’t call for hamburger (and you can leave it out) but, we added it and like it lots better that way!!

 

Farfalle With Tomatoes and Swiss Chard

4 Tbsp. extra-virgin olive oil

6 large cloves garlic, coarsely chopped

1 large leek, white part and 5 inches of pale green, coarsely chopped

4 large ripe tomatoes, coarsely chopped, juices saved

3 Tbsp. fresh oregano, finely chopped

Salt and pepper

1 lb. farfalle pasta (bow ties)

1 large bunch green Swiss chard, tough bottom stems discarded, washed well and coarsely chopped

 

Heat the olive oil in a large deep saute pan over medium heat. Add the garlic and leek. Cook for 5 minutes, stirring occasionally, until the leeks have released some of their liquids. Stir in the tomatoes and the oregano. Sprinkle with salt and pepper to taste. Cover and cook for 25 minutes, stirring occasionally, until the tomatoes are soft and have broken up. Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the pasta and the Swiss chard. Cook, stirring occasionally, until the pasta is just tender. Drain. After the tomatoes have cooked, add the drained pasta and the Swiss chard to the sauce. Stir will to combine. Cover and cook for 3 minutes, stirring occasionally, until the flavors are well blended. Turn into a serving bowl. Serve with additional pepper on top if desired.

Serves 6.

 

 

 

Leave a comment   |  tags: , , , , , , | posted in Food, Pasta, Uncategorized, vegan, Vegetables, Vegetarian

August 20, 2011

Spaghetti With Smoky Tomatoes and Onions

By Elizabeth Kilpatrick

Since it is August, and usually tomatoes are in full season, I decided it wouldn’t be bad to post another tomato recipe. We tried this last summer for the first time, and it is amazing!!

Spaghetti With Smoky Tomatoes and Onions

Recipe from Gourmet magazine

1 1/2 tbsp. minced garlic

1/3 cup extra-virgin olive oil, divided

6 plum tomatoes (2 lbs), halved length-wise

1 large red onion, cut into 1-inch wedges (keep stem end intact)

3/4 lb spaghetti

1/3 cup grated parmesan

1/2 cup coarsely chopped basil

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one of two burners).

Put garlic and 1/4 cup oil in foil pan and put on grill over area with no coals.

Rub remaining oil all over tomatoes and onion and season with salt and pepper, then grill over coals, turning occasionally, until well browned, 4 t0 5 minutes. Coarsely chop tomatoes and add to garlic oil with onion. Cook spaghetti in a pasta pot of well-salted boiling water until al dente. Reserve 1/4 cup cooking water, then drain pasta. Toss with reserved water, parmesan, basil, contents of foil pan, and salt and pepper to taste.

Cooks Note: Tomatoes and onion can be cooked in a lightly oiled hot grill pan over medium-high heat until grill marks appear. Tomatoes and onion can be grilled 1 day ahead and chilled.

Leave a comment   |  tags: , , , , , | posted in Food, vegan, Vegetables, Vegetarian

July 30, 2011

Refrigerator Pickles

By Elizabeth Kilpatrick

Refrigerator pickles are so much fun! They are quick, easy, and super tasty! We’ve been making pickles for years, but  this is our favorite recipe now! You can use whatever type of cucumber you like and add as much or as little garlic as you like!

This recipe comes from a lady who works on our farm, Sue Barrett. She is a fantastic cook – always surprising the workers with a new recipe she has tried!!

 

Cukes!

 

First, cut up your cucumbers. If you wanting sandwich pickles, slice them in rings.

Sandwich size

If you want spears, slice them in quarters or if they are fatter, in sixths.

Spears!

You’ll want to put them in ice water now to keep them crisp and fresh while you make your brine.

1 cup vinegar

3 cups water

1/4 cup pickling salt

Cucumbers

Garlic cloves

Fresh dill sprigs

Bring vinegar, water, and salt to a boil. While waiting, you can warm your jars up, and boil your lids and rings. When your jars are hot, start filling them! First, you’ll need to drop one and a half cloves of garlic in the bottom of the jar. Then, if you are using spears, stuff the jar with as many as you can fit. Make sure the ends do not hinder the lid being put on, so trim them if necessary. If you are using rings, just fill the jar up with as many as you can! Top each jar with one medium sprig of dill. Pour boiling brine over top of everything until jar is filled. Top immediately with lids and rings. Turn jars upside down for 24 hours. Then turn right side up and let sit at room temperature for 6 days. Refrigerate for 24 hours. Enjoy!!

Note: The amount of brine in the recipe makes approximately enough for 4 pint jars or 2 quart jars. Also, the pickles are best if eaten within a week of opening.

4 comments   |  tags: , , , , | posted in Food, vegan, Vegetables, Vegetarian

July 23, 2011

tomatoes, Tomatoes, TOMATOES!!!!!

By Elizabeth Kilpatrick

Around here, we have flats upon flats of tomatoes! And flats and flats and flats! But, the good thing is, we are selling most of them. And what doesn’t get sold, we are going to be making into salsa, tomato paste, canned tomatoes, and spaghetti sauce! As a sneak peek for those of  you who buy at the farmers markets my family’s farm, we are going to be making salsa to sell at the market this year!! Shush……don’t tell anyone!!!

This happens to be one of my absolute favorite summer-time recipes. It’s quick, easy, and tastes incredible! Enjoy!

 

Spaghetti with Herbed Tomatoes and Cheese

1 8 oz. package of spaghetti

2 tbsp. olive or salad oil

1 small garlic clove, minced

3 medium tomatoes, diced

2 tsp. basil

1/2 tsp. salt

1 4 oz. package shredded mozzarella cheese

1/4 cup grated Parmesan cheese

In a 6 quart sauce pot, cook spaghetti as label directs. Meanwhile, in 2-quart saucepan over medium heat, in hot olive oil, cook garlic until tender. Stir in tomatoes, basil, and salt; heat through, stirring occasionally. Drain spaghetti. Return spaghetti to sauce-pot; toss gently with tomato mixture, mozzarella, and Parmesan cheese. Serve immediately. Makes 4 main-dish servings.

Note: It is possible to make this vegan by leaving out the cheeses.

1 comment   |  tags: , , , , | posted in Food, vegan, Vegetables, Vegetarian

July 16, 2011

Fresh Berry Bars

By Elizabeth Kilpatrick

Since we (ahem!) didn’t manage a dessert recipe on Monday, I decided to do one for today’s post. This recipe came to us from one of our workers; she brought it in one day for someone’s birthday. I must say, we all fell in love with it. When you take the peanut butter and combine it with the berries, it’s almost as good as combining chocolate and mint!!!

With all the berries in season now (blueberries, blackberries, raspberries, cherries……), you can really make this recipe with whichever type you choose. I like it with blueberries and/or blackberries best. But, be creative and come up with new combinations!

Fresh Berry Bars

3/4 cup softened butter (or butter substitute)

3/4 cup peanut butter (chunky or smooth)

1 cup packed brown sugar

1/2 cup granulated sugar

2 tsp. baking powder

1/4 tsp. salt

2 eggs

1 tsp. vanilla

2 1/4 cup flour

1/2 cup jam (choose one to match your berries, or mix and match!)

4 cups berries (you choose!)

 

Heat oven to 35o degrees: Line a 9×13 pan with aluminum foil

Beat butter and peanut butter on high for 30 seconds. Add sugars, baking powder and salt; mix. Add eggs and vanilla and beat until combined. Beat in flour.

Spread dough into pan. Pack down evenly. Bake 25 minutes until edges are golden brown.

Cool completely on a rack. Using foil, remove from pan. Discard foil and return to pan if desired. Spread jam and top with berries. Dust with powdered sugar. Yum!!

 

2 comments   |  tags: , , , , | posted in Desserts, Food, Fruit, vegan, Vegetarian

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