A summertime recipe using green beans, tomatoes and onions fresh from the garden. This is a combination that is sure to please. The fresh herbs just give it that extra flavor to make it even more special.
2 Tablespoons EVOO
1 clove garlic, minced
About 1/4 teaspoon red pepper flakes
1/2 cup sliced onions
2 tablespoons fresh oregano, minced or 2 teaspoons dried
1 1/2 teaspoons thyme, minced or 1/2 teaspoon dried
1 pound green beans
1 sprig rosemary, torn from the stem
2 medium tomatoes, cut into wedges
1 cup mushrooms, cut into slices
Salt & Pepper to taste
How to Make It
Heat olive oil in pan over medium heat. Add garlic and pepper flakes, saute until fragrant. Add onions, saute until translucent (about 3-4 minutes). Add 1/4 cup water and the green beans. Stir, cover and steam cook beans until nearly done, about 10-15 minutes. Add mushrooms, oregano and thyme about 5 minutes before beans are done. Stir in the rosemary and tomatoes. Cook briefly until tomatoes are warmed through and beans are done. Season with salt and pepper or if you prefer melt salted butter over the beans before serving.
Makes 4 servings.
Adapted from recipe in cookbook From Asparagus to Zucchini.
This hamburger steak is a perfect meat to serve with some fresh summer vegetables from the garden and you can’t forget those mashed potatoes. The steak and gravy is not complete without them.
Ingredients for Steak Patties
1 1/2# ground beef (try some of our grass fed groundbeef)
1/2 cup bread crumbs
1 Tablespoons catsup
2 teaspoons dry mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon butter
1 Tablespoon olive oil
Ingredients for Gravy
1 large onion, halved and thinly sliced
2 cups beef broth
1 Tablespoon catsup
1 Tablespoon Worcestershire Sauce
Cornstarch or Arrowroot (if you want to thicken the gravy)
How Do I Make It
Combine groundbeef, bread crumbs, catsup, dry mustard, Worcestershire sauce and salt & pepper.
Mix well and form into 4-6 oval patties.
Fry the patties in a skillet with butter and oil over medium high heat on both sides till no longer pink in middle.
Remove from skillet and pour off any excess grease.
Reduce heat to medium and add sliced onions.
Stir and cook until golden brown and starting to soften.
Add beef broth, catsup and Worcestershire sauce.
If you want to thicken the gravy add a little cornstarch or arrowroot to some broth and stir into the gravy.
Stir and cook on low to reduce.
Add salt & pepper to taste.
If your gravy is too thick add a little more broth to thin it.
Return patties to the gravy and spoon over the top.
Adapted from a Pioneer Woman recipe.
Quesadillas are one of those quick meals that you can make with just about any leftovers that you have in your refrigerator.
This recipe uses kale, mushrooms, black beans and cheese as the main ingredients. They are delicious as for breakfast or just as good for lunch.
1 tablespoon olive oil
6 scallions, sliced or onions
4 garlic cloves, minced
6 cups chopped kale, ribs and stems removed (I have used other greens such as swiss chard, mild mustard greens & spinach that were good)
6 crimini mushrooms, sliced (I subbed shiitake mushrooms because I had them producing right now and they were really good)
3 chipotle chiles canned in adobo sauce, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (15 ounce) can black beans, drained and rinsed
Butter for greasing
4 (10 inch) flour tortillas
2-3 cups shredded Monterey Jack cheese (I subbed Pepperjack cheese for a little spicier flavor)
Sour cream for serving
How Do I Make It?
Heat a large skillet over medium high heat.
Add the oil, scallions and garlic and cook until tender and fragrant, about 2-3 minutes.
Stir in the kale, mushrooms, chipotles, salt and pepper and cook until the vegetables are soft, about 5 minutes.
Add the beans and heat through for 2 minutes.
Remove the skillet from the heat.
Heat another large skillet over medium heat.
Grease the skillet with butter and place a tortilla in the skillet.
Layer the cheese and vegetables over half of the tortilla, then top with more cheese.
Fold the tortilla in half and press down lightly with a spatula, toasting about 2 minutes per side until golden brown and cheese is melted.
Repeat with the remaining tortillas and fillings.
**Note: If you can’t load up the tortilla that fast you can assemble it on a plate before transferring it to the hot skillet
To serve, slice each quesadilla into halves or quarters and add a dollop of sour cream on top.
This recipe adapted from The CSA Cookbook.
Spigarello is a mild Italian green that is described as a flavor cross between broccoli and Italian Kale, most commonly known as Dino Kale.
Spigarello stir fry
It is great in a stir fry combined with garlic, onions and pine nuts. If you like combine it with a meat of your choice to make a meal.
1 tablespoon coconut oil
2 garlic cloves, minced
1 bunch spigarello, finely sliced
1/2 onion, thinly sliced
3 tablespoons pine nuts
Freshly ground black pepper
Sea salt to taste
How do I make it?
Add the coconut oil to a pan over medium heat.
Add the garlic, spigarello and onion and saute for 1-2 minutes, until the garlic is fragrant.
Add the pine nuts and saute for about 2-3 minutes.
The spigarello should be tender and becomes bright green.
Remove from the heat and season with salt & pepper.