Baked Feta Pasta

2 pints cherry tomatoes or two pounds small tomatoes quartered

4 cloves garlic chopped

1/2 cup olive oil

salt

1 block feta cheese

1/2 tsp. crushed red pepper flakes

fresh ground peppers

12 oz. pasta such as rigatoni or rotini

fresh basil

Heat oven to 450 degrees.

In a baking dish, combine tomatoes and garlic with 1/4 cup olive oil and sprinkle with salt. Toss to coat. Place feta in the middle. Pour the rest of the oil on top. Sprinkle with red pepper flakes and black pepper. Bake in oven until tomatoes begin to brown (about 40 minutes)

Meanwhile prepare pasta according to box instructions.

Combine prepared drained pasta with feta mixture and top with chopped basil.

Cavetteli Pasta with tomatoes, summer squash and corn

• 1pound fresh or frozen cavatelli

• 3 teaspoons olive oil

• 2 ears corn, kernels cut from the cob

• 1 pint cherry tomatoes, quartered

• 1 1/2 cups diced zucchini or summer squash

• 2 cloves garlic, sliced

• 1 teaspoon salt

• black pepper, to taste

• 3/4 cup homemade marinara sauce

• 6 tablespoons grated Pecorino Romano, plus more for serving

• 2 tablespoons fresh basil, for garnish

Bring a large pot of salted water to a boil.

In a large skillet over medium heat, add 2 teaspoons of the olive oil and garlic, and cook until golden and fragrant, about 1 minute.

Add the tomatoes and 1/4 teaspoon salt and cook 3 minutes, until the tomatoes soften.

Add the corn and summer squash or zucchini and cook until tender crisp, 2 to 3 minutes.

Add the marinara, season with salt and pepper and cook until heated through, about 1 minute.

Meanwhile, cook the cavatelli according to package directions, reserving some of the water before draining, then toss with the marinara and vegetables.

Add the grated cheese, remaining teaspoon olive oil, 1/4 teaspoon salt and black pepper to taste and cook 1 minute, adding some of the reserved pasta water as needed.

Serve right away with fresh basil and additional grated cheese if desired.

Thai Cucumber salad

• 1/4 c sugar

• 1/4 c seasoned rice wine vinegar

• 3/4 tsp salt

• 1/2 c water

• A few generous pinches of red pepper flakes

• 3 large-ish cucumbers, peeled, seeds scraped out, and thinly sliced

• 1 small red onion, thinly sliced

• 1/4 cup fresh mint or Thai basil, roughly chopped

• 1/2 cup fresh cilantro, roughly choppd

• chopped toasted peanuts for garnish (optopnal)

Directions: 

1. Combined the sugar, vinegar, salt, water, and red pepper flakes in a saucepan over high heat. Stir until the sugar is dissolved and bring to a boil. Simmer about 1 minute, then remove from the heat and allow to cool.
2. Toss together the cucumbers and onions. Pour the dressing over and then toss in along with the mint and cilantro. Chill for a half hour or more to allow the flavors to combine, garnish with peanuts, and then serve.

Zucchini Butter Pasta

• 1 1/2 teaspoons kosher salt, plus more for pasta water, and to taste

• 8 ounces (225 grams) spaghetti, cooked al dente

• 1 cup (235 ml) pasta water, reserved

• 1 1/4 pounds (570 grams) zucchini, trimmed, coarsely grated

• 6 tablespoons (85 grams) unsalted butter

• 4 garlic cloves, minced

• 1/4 teaspoon red pepper flakes, or more to taste

• 1/2 cup (45 grams) grated parmesan

• Handful fresh basil leaves, cut into thin ribbons

Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.

Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.

Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining parmesan and basil.

Sweet Potato Cakes

1 3/4 lbs sweets, peel & cut in lg pcs
2 tsp. butter or coconut oil
1 onion, halved and thinly sliced
2 tsp. tamari or soy sauce
1 clove garlic, minced
3/4 tsp. salt
pinch of red pepper flakes
1/2 c unbleached all purpose flour
1 egg, well whisked
yogurt sauce
1/2 cup greek yogurt
2 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
3 Tbsp. chopped cilantro or basil
pinch of salt and pepper

Steam the potatoes until tender. Cool. Warm the butter and saute the onion ~ 4 min. Cool. Blend the yogurt sauce ingredients in a food processor. Set aside. Transfer potatoes to a bowl and mix them with the tamari, garlic, salt, red pepper flakes and flour to combine. Add the onion and egg and mix. Add butter to a pan and warm over med high heat. Make small, two tbsn patties and drop them into the hot pan, pressing down to flatten. Cook until well browned on each side, about 7-8 minutes. Remove to a paper toweled lined plate. Serve with some lightly dressed greens and a generous portion of the sauce. These would be so wonderful with a poached egg on top.

adapted from Yotam Ottelenghi's Plenty

Potato Leek Soup

6 cups water
5 potatoes
4 tsp butter
2 leeks
fresh thyme
basil (to taste)
1 cup cream
1/4 cup parsley.

Melt butter in a stock pot. Slice leeks and sauté 5 minutes, add potatoes and sauté for another 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup of stock and cook further (25 min.) until potatoes are tender. Puree, then return to stockpot and add the rest of stock, cream and herbs. Cover and simmer 15-20 minutes.

Spaghetti Squash Casserole

1 squash
1 cup chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb sliced mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup chopped parsley
1 tsp basil
1 tsp thyme
1 cup bread crumbs ,1 spaghetti squash, halved lengthwise and seeded
2 tablespoons vegetable oil
1 onion, chopped
1 clove garlic, minced
1 1/2 cups chopped tomatoes
3/4 cup crumbled feta cheese
3 tablespoons sliced black olives

Slice the squash in half length-wise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated Parmesan. Bake at 375, uncovered, for about 40 minutes.

From: the Moosewood Cookbook

Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill

Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.

Ratatouille Bake

1 tbsp olive oil
3-5 cloves garlic
1 onion
2 cups eggplant
2 cups zucchini
1 green pepper
2-3 tomatoes
2 tbsp parsley
2 tbsp basil
salt and pepper
8-10 oz cheese-filled pasta
4 oz mozzarella

Heat oil in skillet and add garlic, onions, and eggplant and sauté for a few minutes, stirring constantly. Add other veggies, herbs, salt, and pepper. Stir well and cook over medium heat a few minutes more. Reduce heat and allow to cook until veggies are simmering. Cook pasta. Lightly oil a large casserole and line bottom with pasta, and cover with hot veggies. Top with grated cheese. Broil until nicely brown on top. Serves 6.

Ratatouille

I first tasted this delightful stew in southern France. Almost all the ingredients can be found on the farm!

2 T olive oil
1 medium onion, chopped
2 bell peppers, cubed
1 medium zucchini or squash, cubed
1 eggplant, cubed
3 tomatos, chopped
1 clove of garlic (i like to add more)
fresh parsley, oregano, basil

Saute the onion, garlic and pepper until soft; stir in eggplant and squash; add tomatos and seasoning; cover and simmer for about 30 minutes. Voila! Serves 6.

Portuguese Kale Soup

2 cups cooked kidney beans (1 can)
2 cups cooked chick peas
3 cups chopped tomatoes
garlic to taste
1 large potato chopped small
4 cups kale, packed and roughly chopped
1 tsp basil
1 tsp oregano
2 cups thinly sliced chorizo (Portuguese sausage) or kielbasa
salt and pepper to taste

Mix all ingredients, add water, vegetable or beef stock to 2" above ingredients. Simmer 45 min.
 

Polish Tomatoes

about 6 firm, ripe tomatoes
1 small onion, minced
some sweet basil, some dill, a little parsley
salt & pepper
4 Tbs. Olive oil
4 Tbs. wine vinegar

Thickly slice the tomatoes. Put them in a bowl with the onion, herbs, and salt & pepper. Toss until slices are evenly coated with herbs. Now add oil & vinegar, and toss again. Serve well-chilled. (Excellent with hot, creamed dishes, with quiche, or with omelettes.)

From 'The Vegetarian Epicure, Anna Thomas, 1972, Vintage Books)

Pasta with Summer Squash, Arugula, and Fresh Herbs

12 oz pasta
3 tbsp olive oil
1/2 cup onion (or scallion)
1 tbsp chives
2 summer squash, sliced into 1/2" chunks
2 garlic cloves (or scapes)
1/4 cup basil
1 cup arugula
1/4 cup parsley
salt and pepper
parmesan cheese

In a medium skillet, heat 1 tbsp of olive oil. Add onion and saute for 3 minutes. Add squash and continue to cook for 5 more minutes. Add garlic and cook for 2 minutes. Turn off heat and set aside. Cook pasta. Drain, place in a large shallow serving bowl and toss with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and fresh herbs. Season with salt and pepper. Pass the parmesan cheese, if desired.

Leek and Tomato Topping

1/3 cup tomatoes, chopped
1 tbsp olive oil
2 garlic cloves
3 leeks
1 tbsp red wine
1/4 cup chopped basil
1/2 tsp salt & pepper

Heat oil in a skillet over medium heat. Add garlic and leeks, stirring frequently for 5 minutes. Add the wine and tomatoes. Cook for 5 more minutes until leeks are tender. Remove from heat. Toss in the basil and sprinkle with salt and pepper. For a wonderfully flavorful pizza spread topping directly on crust, top with smoked Provolone and freshly grated parmesan. Bake until golden. This topping can also be used with pasta or as a lasagna filling.

From: Rolling Prairie Cookbook

Green Goddess Dressing

½ cup yogurt
2 Tbsp oil or mayonnaise
¼ cup chopped parsley, basil, and or cilantro
1 tsp chopped chives
1 Tbsp lemon juice
¼ tsp salt
a squeeze of garlic
makes about ¾ cup

Garden Squash Minestrone

2 tbsp olive oil
1 lg onion
1 lb ground beef
2 cloves of garlic
1 lb zucchini or garden squash
3 carrots
2 stalks celery
8 tomatoes, quartered
4 cup beef stock
1 tsp oregano
1 tsp basil
1 tsp salt
1 tsp sugar
1/2 cup elbow macaroni
1/4 tsp pepper

Sauté onion, garlic, and beef in olive oil for 5 minutes in a large soup kettle. Add vegetables, stock, and herbs to kettle and simmer uncovered for 1 - 2 hours. Add macaroni and pepper and cook 20 minutes. You can substitute rice for the noodles, and leave out the beef for a vegetarian version.

Sweet Corn, Tomato & Basil Salad

1 Tbsp. extra-virgin olive oil or vegetable oil
1 tsp. cider vinegar or white wine vinegar
1/4 tsp. salt
1 small red onion
3 ears sweet corn
3 medium tomatoes
2 sprigs basil

In a small bowl or measuring cup, mix oil, vinegar, and salt. Finely chop onion. Add ¼ cup to dressing, reserve the rest for another use. Set dressing aside. Husk corn and cut off kernels. Core, seed, and chop tomatoes. Cut basil into thin strips. Toss corn and tomatoes with dressing. Sprinkle with basil and serve.

This recipe uses everything we have now in a simple-to-make, easy to enjoy salad - delicious!

Basic Pesto Recipe

To me, pesto is just a word for some green leaves, some ground up with some nuts or seeds, salt, oil and maybe some cheese or lemon or lime juice. It tastes great with all sorts of variations. Use the general proportions below and see what suits your fancy.  Or use whatever you need to use up from your share. I frequently throw in a mix of greens - a handful of basil, arugula and parsley, for example. You can use nuts or seeds or cheese, or not. As a general rule, green things in the brassica family, like cabbage and broccoli, get a bit on the smelly side when ground up. I usually steer clear of them for this use.

Ingredients

2 cups green leaves (basil, cilantro, arugula, wild picked amaranth, dill, mustard greens.......)

2 - 6 tablespoons nuts or seeds (walnuts, pine nuts, almonds, cashews, sunflower seeds.......)

2 large cloves garlic or 1 garlic scape

½ cup extra-virgin olive oil

½ cup freshly grated parmesan or romano cheese

directions

Place nuts or seeds, cheese and garlic or scape in food processor. Pulse to chop finely. Add greens and oil. Pulse until smooth. Add a dash of lemon or lime juice to brighten the flavor, if desired, or pour it on top of packed pesto to maintain bright green color. 

Basil Parmesan Balsalmic Vinagrette

WHISK all ingredients together and serve on green salad or dip bread in this dressing

1/2 cup olive oil

3 - 5 Tablespoons minced basil

1 crushed garlic clove

2 - 3 Tablespoons balsalmic vinegar

1 teaspoon lemon juice

1/2 ounce parmesan, finely grated

1/4 teaspoon black pepper

1/2 teaspoon salt

Gazpacho

This recipes was contributed by shareholder, Erika Zeros. Especially great when made in advance and chilled well! I added a few notes for variation.
 

Perfect for high summer when the tomatoes are going crazy and it's too hot to cook! If multi-colored tomatoes are available be sure to include a few and chop them for beautiful contrast.

Makes about 10 cups

1 medium-sized cucumber
5 pounds vine-ripened tomatoes
1 medium-sized red onion, diced, about 1 C (white onion or scallions will work)
1 or 2 jalapeno or serrano chilies, seeded and minced.
1/4 C chopped fresh basil (can go with cilantro for a different flavor)
Salt and pepper
2 or 3 T Champagne or white wine vinegar

minced garlic (if desired)

A few basil leaves for garnish.

1. Peel the cucumber, cut in half lengthwise, and scoop out the seeds. Dice and set aside.
2. Peel the tomatoes. (Boiling water method: Score the bottom of each tomato with an X. Drop into boiling water for about 10 seconds, just long enough to loosen their skins. Rinse under cold water to cool them, then slip off the skins.) Cut tomatoes in half and take out the core. Place a mesh strainer over a bowl. Over the strainer, squeeze out the juice and seeds. Save the juice to add to the soup and discard the seeds.
3. Puree half of the tomatoes in a blender or food processor and coarsely chop the rest. Combine all of the tomatoes, tomato juice, onion, cucumber, chilies, and basil in a large bowl. Scoop out about 3 cups of the combined soup and return to the blender to puree. Return puree to the large bowl.
4. Season with 2 teaspoons salt, 1/4 teaspoon pepper, 2 tablespoons vinegar and stir well.
5. Refrigerate and let sit for at least 1 hour before serving, to allow flavors to develop. Add salt, pepper, and more vinegar if needed. Serve chilled. Garnish with fresh basil leaves.

Tip: if the soup is too acidic, add a few pinches of sugar to balance the flavors before serving.