Lentil and Swiss Chard Soup

 

 

Quick Chard and Lentil Soup

Spanish Quinoa

Cool early autumn evenings call for a heart-warming dish packed with nutrition, and quinoa fits the bill. This version is a savory take on Spanish-style rice that tastes better the next day. Your heart will thank you.

Serves: 4
Takes: 25 minutes

Ingredients

  • 1 cup quinoa
  • 1/2 cup onion chopped
  • 2 cups vegetable broth
  • 2 tomatoes
  • 2 tsp. chili powder
  • 2 tsp. cumin
  • 1 dash red pepper flakes
  • Garnish Sea salt Avocado

Directions

  • In a food processor, process tomatoes until they create a sauce.
  • Add all ingredients (excluding garnish) to a large sauce pan and bring to a boil.
  • Cover, reduce heat and continue cooking for 20 minutes, until all the liquid is absorbed.
  • Remove from heat, fluff with fork.
  • Add a dash of sea salt and top with sliced avocados.

Sweet Tomato and Basil Salad

This fast, delicious salad captures the height of summer flavors. Takes 10 minutes to make and serves 4 people, unless you’re like me and snack while you prep. In that case, add an extra tomato.

Ingredients:

  • 1 head of lettuce
  • 1-2 tomatoes
  • 1 cup of fresh basil
  • 2-3 radishes
  • 1 spring onion
  • 3 peaches
  • 1 cup dried cranberries
  • Handful of chopped almonds
  • Salt and pepper to taste
  • Balsamic vinegar to taste

 

Directions:

  1. Wash and chop lettuce, tomatoes, basil, spring onion, peaches and add those to a large bowl.
  2. Add cranberries and almonds as well.
  3. Next shred radishes and add those to the bowl.
  4. Mix well.
  5. Before serving toss with some balsamic vinegar, salt and pepper to taste.

Gazpacho Soup CSA Style

Dozens of ripe, lovely tomatoes and cucumbers arrived in this week’s CSA box, and with them I made a delicious batch of gazpacho soup. This Spanish-style soup tastes great chilled, and cools the body quickly on a hot day. Recipe and photo by Linda L.

Takes: 20 minutes, plus chilling time

Serves: 6 

Ingredients

  • 1 large cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 large tomatoes – ripe and red
  • 1 red onion
  • 3 garlic cloves, minced
  • 12 ounces tomato juice (1 1/2 cups)
  • 1/4 cup vinegar (1/8 cup balsamic; 1/8 cup red wine)
  • 1 whole pita bread
  • 1/8 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoons freshly ground black pepper
  • 1 teaspoon cumin
  • My secret ingredient: 1 tbsp El Zarape green salsa [optional]

Directions

  1. Mix olive oil and vinegar.
  2. Tear pita bread into s 3” pieces.
  3. Soak pita bread in oil/vinegar mixture for 5 minutes, drain bread.
  4. Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes.
  5. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not over process!
  6. Add bread mixture and process.
  7. After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper, cumin and ‘secret ingredient’.
  8. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop. I usually like to make 24 hours before serving.

Thai-Style Cucumber Coconut Soup

My farm box overflows with cucumbers this time of year, and I love how this recipe combines them with Thai spices to make a savory soup that can be served warm or cool.

I first found this recipe on Suzie’s Farm.

Ingredients

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled lemon cucumber (or any other cucumber)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, seeded, and coarsely chopped
4 scallions, thinly sliced
2 red Thai chiles (with seeds), thinly sliced (or other hot peppers)
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1 1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Directions

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve warm with rice, if desired. Else, chill for 2 hours and serve cool.

Savory Tropical Salad

Ripe mangoes and tomatoes give this dish a mouthwatering combination of sweet, tart and savory flavors. Topping with guacamole on hand adds creaminess that leaves me licking the bowl.

Ingredients:

4 zucchinis
2 tomatoes (green and red)
2 carrots
1 mango
2 plantains
1 lime
Salsa
Guacamole
Salt to taste

Directions:

Turn oven onto broil.
Oil large baking sheet with coconut oil.
Peel and thinly slice plantains into long strips.
Place flat on baking sheet and broil for 5 minutes.
Take out, flip and broil for 5 more minutes.
Next dice zucchini, tomatoes and mango and add those to a large bowl.
Shred carrots and add those to the bowl.
Next juice lime over vegetables and mix well.
Once plantains have cooled chop those into 1⁄2 inch slices and put those in the salad.
Mix well and serve with a big scoop of salsa and guacamole.

Makes 4 servings
Takes 20 minutes

Smooth Tomato Sauce

Glory of glories, the tomatoes are in!
Summer tomatoes are what many gardeners and foodies look forward to all year long. So let’s kick off tomato season with a simple recipe for smooth tomato sauce that includes a technique for peeling and seeding.

The post How To Peel and Seed Tomatoes appeared first on Suzie’s Farm.

Ingredients

1 pound of tomatoes
2 tablespoons olive oil
1 teaspoon salt

Directions

Bring a large pot of water to boil.
Fill a large bowl with ice water.
With a serrated knife, core out the stem and make an “X” on the bottom of the tomato.
Drop a small number of tomatoes in the boiling water for 30 seconds (until the skin loosens and pulls apart).
Remove tomatoes from the boiling water with a slotted spoon and drop into the ice bath for 30 seconds.
Repeat this process until all of your tomatoes have been blanched and shocked.
The skin should slip off the tomato.
Over a strainer, pull apart the tomato and push out the seeds. When finished, add the reserve juice back to the peeled and seeded tomatoes.
Stir in olive oil and salt to taste.

Thai Style Corn and Cucumber Salad

On warm summer days, this cooling vegetable salad makes a refreshing meal. You can make this salad with raw corn instead of toasting it, or skip the corn if it’s not in yet and substitute whatever is sweet and satisfying, perhaps soy beans or mung beans. You can also use summer squash instead of the cucumber. If the tomatoes aren’t in yet, use sweet peppers instead.

Ingredients

  • 2 large tomatoes
  • 2 ears of corn, kerneled
  • 1/2 pound green beans
  • 1 cucumber, sliced
  • 1/2 cup sliced onions
  • 1/2 cup peanuts (allergy: substitute chick peas)
  • 1 cup cilantro, thai basil and/or mint, chopped
  • 1 lime juiced
  • 1 teaspoon Thai fish sauce (vegan: substitute tamari or miso)
  • pinch cayenne pepper or chili flakes

Directions

Dice 2 large tomatoes. Put the tomatoes and their juices in a bowl and sprinkle with salt.

Slice onion paper thin to make 1/2 C. Place in a bowl and toss with the juice of 1 lime and 1 t. Thai fish sauce. Sprinkle with a pinch of cayenne pepper.

Cut the kernels off 2 ears of corn. Heat a cast iron skillet, add 1/2 t. canola oil, and cook the corn until it is lightly browned.

Boil water and salt it lightly. Trim 1/2 lb. of green beans and cut into 2 inch pieces. Drop into the water and cook for 2-3 minutes, then drain and rinse with cold water. Allow to dry.

Thinly slice 1 cucumber on an angle. Try to make the slices as long as possible. Cut the slices in half widthwise.

Toss all the vegetables with the tomatoes. Allow to sit for at least 10 minutes, tossing again.

Toast 1/2 C. or more of peanuts. Chop fresh cilantro, basil or mint to make 1 C. Just before serving, toss both with the salad. Taste and add more fish sauce or lime juice to taste.

Autumn Pumpkin Chili

pumpkin-chiliThere is a crispness in the morning air, and the colors at the market begin to shift into golds and greens. this signals to me that it’s time for chili. I use a 7-quart dutch oven, which makes about 8 meals. The chili freezes well.

Ingredients:
2 pounds of ground beef (or other red meat), preferably grass-fed
1/4 cup cooking oil of choice (olive, coconut, ghee, etc)
4 cups of beef or vegetable stock
1 medium onion, diced
12 small-to-medium carrots, diced
2 small beets, peeled and diced
6 young stalks of fennel, diced
6 in-season mushrooms, sliced
1 small pumpkin, seeded and roasted
1 butternut squash, seeded and roasted
1 quart roasted tomatoes
2 tbsp paprika
2 tbsp cumin
1-2 tbsp sea salt (to taste)
Garnish: basil sprouts, thyme or toasted pumpkin seeds; and a dash of balsamic vinegar

Preparation
Warm the oil and then brown the beef. Add onions, carrots, beets and broth, and then cover and simmer on med-high until carrots are soft. Then add the rest of the veggies, cover again and simmer for another 10 minutes. Add the spices, stir thoroughly, garnish and enjoy. Makes 8 full bowls.