Sautéed Kale with Scallions and Fava Beans

This first cousin of minestra serves up creamy rich fava beans and flavorful scallions nestled in hearty kale.  Yum.

Prep time:  10 minutes
Cook time:  15 minutes
Serves:  4 as a side dish

INGREDIENTS

Olive oil

1 bunch kale, stems separated and cut into 1/4" sections, leaves coarsely chopped

1 bunch scallions, white and light green parts cut into 1/4" sections (save dark green tops for another use)

3 cloves garlic, crushed

1 to 1 1/2 cups prepared fava beans*

Parmesan cheese

Salt
Pepper

DIRECTIONS
Heat the olive oil in a large saute pan or skillet over medium heat and cook the kale stems and garlic, stirring, for 4 minutes.  Add the scallions and kale leaves, cover, turn heat to medium-low, and cook for 5 minutes, stirring occasionally.  Add the fava beans, and continue to cook until kale leaves and stems reach the degree of tenderness you like.

Serve sprinkled with shredded Parmesan, salt and pepper.

Variation:  Add chick peas just for the fun of it (photo below)

*To prepare fresh fava beans in the amount called for in this recipe, start with about two pounds of fava bean pods.  Remove the beans, and cook them for two minutes in salted boiling water.  Drain in a colander, and then place beans in a bowl of ice water.  Drain, and then carefully slip the outer covering off each bean (discard outer covering).  Place beans in a bowl, and they are ready to use.

Variation - substitute other prepared dry beans for the favas.

Photos and Recipe by Tod Dimmick

Scallion, Zucchini & Arugula Egg Sandwich

No recipe, this is just for visual appeal.

Pinzimonio: Play with your food!

Play with your food!

Leave it to the Italians to turn produce into whimsical fun.  Pinzimonio is a raw vegetable antipasto that can be as simple or as complicated as you'd like to make it.  In this version, long skinny vegetables are bundled, ready for dipping in olive oil seasoned with lemon juice and salt.  Serve with plenty of napkins.
  
Prep time:  20 minutes
Serves  4 as an appetizer or side dish.

INGREDIENTS
1 Red Bell Pepper
1 Green Bell Pepper
2-3 Carrots, scraped, ends removed
1/2 pound long, slender green beans
1 bunch scallions, leaves separated and reserved.
1/2 cup olive oil
Juice from 1/2 lemon
Salt

DIRECTIONS
Slice peppers and carrots into long thin spears (about 1/8 to 1/4" wide).  Bundle a variety of spears and gently tie with scallion leaves.  Assemble these packets on a tray.

Distribute the oil and lemon juice between 4 ramekins or small bowls.  Dip a bundle into the oil, sprinkle with a little salt, and crunch.

Tip:  Scallion leaves are easier to tie if you leave them out on the counter for an hour so that the leaves lose some of their water and soften.  (This is the only recipe I can think of where I recommend a vegetable less than fresh!)

Photo and recipe by  Tod Dimmick

Hakurei Turnip & Scallion Stew

Fresh green flavors with satisfying heft from the turnips and the pasta.  Perfect for a cool spring night.  

Prep time:  5 minutes
Cook time:  25 minutes
Serves 4

INGREDIENTS
5-6 cups chicken or vegetable stock
1 tablespoon Italian seasoning* (optional)
3 tablespoons olive oil
1 bunch hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate
1 bunch scallions, white and light green parts thinly sliced, about 1 cup
1 cup dried whole wheat pasta, your favorite (or white pasta) 1 cup marinara sauce (Here's a recipe for homemade sauce)
Salt to taste
Freshly-ground black pepper, to taste

DIRECTIONS
Heat the stock and the marinara sauce in a stock pot over medium high heat until it reaches a low boil.

While stock is heating, heat the oil in a saute pan or skillet over medium heat and cook the turnip bulb slices for 2 minutes, stirring.  Add the scallions and cook for another 3-5 minutes, stirring, or until turnips are beginning to soften.  Remove from heat.

When the liquid reaches a low boil, cook the pasta until it is molto al dente, or slightly undercooked.  Add the chopped turnip greens, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted.  Season to taste with salt and pepper.  Ladle in to serving bowls, and top with Parmesan.  

Serve with crusty bread and a glass of Chianti, and enjoy while looking out over your vineyards.

*Homemade stock has a ton of herb flavor, so you may not need to add more.  However, if you're using off the shelf stock, you might like to add Italian seasoning.

Optional:  Add diced cooked meat, like Italian sausage.


Photo and recipe by Tod Dimmick


 

Summer Slaw

This cool, crunchy, savory salad makes good use of sturdy summer veggies.

Prep time:  20 minutes
Serves:  4-6

INGREDIENTS
3 scallions
2 small fennel bulbs (about 1 cup when shredded)
1/2 head arrowhead cabbage (about 2 cups when shredded)
1 Hakurei Turnip (about 1/2 cup when shredded), greens separated and coarsely chopped
4 small or 2 large carrots (about 1 cup when shredded)
1 cup chopped basil
2 tablespoons minced fresh sage
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
1/4 cup crumbled feta cheese
Freshly-ground black pepper

DIRECTIONS
Using a food processor equipped with the coarse shredding wheel, process the scallions, fennel, cabbage, turnip, and carrots.  Scrape vegetables into a serving bowl, and stir in the basil, sage, lemon juice and olive oil.   Serve, sprinkling with feta and black pepper.

Photos and recipe by Tod Dimmick

Sausage and Veggie Skillet Meal

This simple dish proves the assertion that comfort food can be fast, delicious, and loaded with veggies.  

Prep time:  10 minutes

Cook time: 15 minutes

Serves:  4-6

INGREDIENTS

1 pound ground Italian sausage meat

1 teaspoon Italian seasoning (or a mixture of oregano, basil, rosemary & thyme)

2 large carrots, 1/4 inch slices (about 1 1/2 cups)

1 1/2 cups fresh green beans cut into 1/2 inch pieces

3-4 scallions, white and light green parts in 1/4 inch dice, dark green parts reserved for another use

2 cloves garlic, crushed

1 1/2 to 2 cups corn kernels (about two ears) 

Salt

Pepper

DIRECTIONS

Heat a large skillet over medium heat and add the sausage, Italian seasoning, and carrots.  Cook for 5 minutes, stirring, then add the scallions, green beans, and garlic.  Cook for another 5 minutes, stirring, or until the sausage is just done and the carrots and beans are beginning to turn tender.  Add the corn and cook for 3 minutes, stirring.  Season to taste with salt and pepper

Serve as is, or over pasta or rice.  A glass of rosé would also be nice.

Variation: Make it vegetarian by omitting the sausage.  You could also add mushrooms regardless of whether you're using the sausage, add them with the green beans.

Tip:  Add leftovers to chicken or vegetable stock, along with a handful of rice or pasta, for a quick and hearty soup

Photo and Recipe by Tod Dimmick

Provencale scramble

Creamy eggs, sweet tomato, minty basil, pungent scallions.  This dish is a celebration of flavor. Every ingredient can be found in Provencale Markets.

Prep time:  5 minutes

Cook time:  10 minutes
Serves:  3-4

INGREDIENTS
6 eggs
4 tablespoons milk or water
1/2 cup shredded Tomme de Savoie cheese (or your favorite, a cheddar would be great)
3 tablespoons olive oil
1/4 cup scallions, 1/4" dice
1 cup coarsely chopped fresh basil
1/2 cup tomato, 1/4" dice
salt and pepper to taste

DIRECTIONS
In a large bowl, whisk the eggs, then whisk in the milk and the cheese.  Set aside.

Heat the oil in a large skillet over medium heat, add the scallions, and cook, stirring, for 1 minute.

Turn heat to medium low and pour the egg mixture over the scallions.  Add the basil and tomato.  Cook, stirring slowly and constantly, for 2-4 minutes or until the eggs are cooked to the consistency you like.

Serve, seasoning to taste with salt and pepper.  Whole wheat toast alongside is a natural

Photo and recipe by Tod Dimmick

Hot Zucchini, Bacon & Arugula Club

Warm, juicy zucchini, crunchy arugula, and crisp, salty bacon.  Better make two batches.

Prep time:  5 minutes
Cook time:  10 minutes
Yield:  2 sandwiches

INGREDIENTS

4 thick slices sturdy bread (baguettes with plenty of crust would be perfect)

4 slices bacon

Olive oil

1 small zucchini, sliced 1/4 inch thick lengthwise

8-12 leaves fresh sage (or 1 tsp dried)

2 scallions, minced (about 2 tablespoons )

1 cup fresh arugula leaves

Salt 

Pepper

DIRECTIONS

Toast bread the bread.

Cook the bacon in a large skillet over medium heat.  Remove bacon to dry on paper towels.  Pour off most of the fat and add olive oil.  Sauté squash in a single layer for 4 minutes, turn squash and add the sage leaves in any extra skillet surface area, and cook for another 2-4 minutes or until squash is just soft.

Drizzle toast with olive oil.  Layer two pieces of the toast with equal amounts of squash, bacon, sage, minced scallions, and arugula. Sprinkle to taste with salt and pepper, and cover with the remaining two slices of toasted bread.  Eat immediately (the zucchini is very juicy).

Variations:  Omit the bacon. Add tomato.  Use other summer squashes.  Mix up the herbs.  Add a fried egg.  Add lettuce.  All of the above?

Photo and Recipe by Tod Dimmick

Alli-Yum Omelet

Creamy eggs, tangy feta, and a frame of assertive allium.  Alli-Yum.

Prep time:  5 minutes
Cook time:  5 minutes
Yield: 1 omelet

INGREDIENTS
2 eggs
1 tablespoon cold water
2 tablespoons extra virgin olive oil
1 garlic scape, finely chopped
2 scallions, white and light green parts thinly sliced
3 tablespoons minced chives2-3 tablespoons feta cheese
Salt
Pepper

DIRECTIONS
Whisk the eggs in a large bowl, then whisk in the water.  Set aside.

Heat 1 tablespoon of the olive oil in your omelet pan or skillet over medium low heat and saute the garlic scape for 1 minutes.  Add the scallions and cook for another minute, stirring.  Scrape the mixture into a bowl or plate alongside the omelet pan.

Add the remaining 1 tablespoon of the olive oil the the pan.  Pour in the egg mixture, and allow to cook for a minute or two, or until the eggs are mostly solid, loosening the eggs around the edges with your spatula. Sprinkle the feta on one side of the omelet, and top the cheese with the scallion mixture, then sprinkle with the chives.  Using a spatula, gently fold the opposing side over this filling.  Slide or lift your omelet onto a serving plate, and season to taste with salt and pepper.

Photo and Recipe by Tod Dimmick

Scallion Hummus With Fresh Carrots

There's not much that can improve on fresh farm carrots, so we won't call this "better".  We'll just call hummus the perfect partner.

Prep time:  10 minutes
Serves:  4-6 as an appetizer

INGREDIENTS
1 (15 oz.) can chickpeas, drained
2-3 tablespoons chopped fresh scallions, with additional for garnish
2 tablespoons tahini
1 clove garlic, crushedjuice from one lemon
1 teaspoon salt
2-3 tablespoons olive oil
1 bunch carrots, scrubbed and sliced into short sticks

DIRECTIONS
Add the chickpeas, 2 tablespoons of the scallions, tahini, garlic, and lemon juice to a food processor with the blade attachment, put on the cover, turn it on, and slowly add the olive oil in a thin stream through the feeder tube as the hummus processes.  Stop when you have achieved the consistency you like:  the longer you go, the creamier it will get.  Test for flavor - at this point you can add a little more salt, lemon juice, or scallion if you like.

Scrape hummus into a serving bowl surrounded by fresh carrots, and watch it all disappear.  Crrrrunch.

Served up by Tod Dimmick

Pasta with Sauteed Vegetables and Feta

All you need in one delicious serving.  Except that you'll want to go back more than one serving.

Prep time:  15 minutes
Cook time:  15 minutes
Serves:  4-6

INGREDIENTS
3-4 tablespoons olive oil
2 bell peppers, cut in to 1/4 inch chunks
1 bunch scallions, cleaned, white and light green parts chopped into 1/8 inch pieces
3-4 tomatillos, cut into 1/4 inch chunks
1 hot pepper, seeds and membranes removed, minced
1 bunch turnip greens, cleaned, stems and leaves separated and coarsely chopped
1 clove garlic, crushed
2 eggs
1 large tomato, 1/2 inch chunks
1/2 cup chopped fresh basil
1 pound whole wheat pasta

DIRECTIONS
Heat the pasta water.  Whisk the eggs in a bowl and set aside.

While the water is heating, heat the oil in a large skillet or saute pan over medium-low heat and saute peppers, scallions, tomatillos, and hot pepper for 5 minutes, stirring occasionally.  Add the turnip green stems and garlic and cook for another 2 minutes, stirring, then add the turnip greens, cover, and cook for one more minutes or until greens are wilted.  Remove from heat.

Cook the pasta to your liking, drain, and return to the pasta pot.  Stir in the eggs.  The heat from the pasta will cook the eggs.  Scrape the pasta into a serving dish, and top with the vegetables from the skillet, along with the tomato and the basil.  Gently mix in the vegetables.  Serve, topping with crumbled feta cheese.

A good rose or dry red alongside completes the picture.

Photo and Recipe by Tod Dimmick

Black Bean and Corn Salad

--> Submitted by Karen Manor

Served at the Powisset Barn Dinner, August 24, 2013


2 16-oz. cans black beans, rinsed and drained

1 bag frozen corn, thawed (or fresh corn in season)

1 green pepper, sliced into 1-inch strips

2 stalks celery, sliced

4-5 scallions or red onion, sliced/chopped

1-2 tomatoes, seeded and chopped

1/8 cup olive oil

½ cup mild or medium salsa

Freshly chopped cilantro, to taste

Salt/pepper to taste



Prepare up to 2 to 4 hours in advance, if possible. I like to add the tomatoes just before serving. Enjoy!

Choi Chard Stir Fry

Photo and Recipe by Tod Dimmick










Fresh earthy choi flavors meld beautifully with oyster sauce.

Prep time:  10 minutes
Cook time:  12 minutes
Serves:  4-6 as a side dish

INGREDIENTS
2-3 TB canola oil
3 cloves garlic, crushed
1 bunch scallions, chopped
1 bunch red choi, rinsed and coarsely chopped, stems separated from leaves
1 bunch swiss chard, rinsed and coarsely chopped, stems separated from leaves
3 TB chopped fresh cilantro
2-3 TB oyster sauce

DIRECTIONS
Chop the choi stems into chunks about 1/4 inch wide, and coarsely chop the leaves, keeping them separate.  Do the same for the chard.  Heat the  oil in a wok or large skillet over medium heat, and cook the garlic, scallions, chard and choi stems for 4 minutes, stirring.  Add the chard leaves and choi leaves, stir, and cover for 3-4 minutes to steam the leaves (steam to the texture you like).  Remove cover when the leaves begin to wilt, sprinkle with cilantro, drizzle with oyster sauce, and stir to combine.

Asparagus & Herb Quiche

Photo & Recipe by Tod Dimmick












This indulgent quiche is a great destination for leftover cooked asparagus.  Breakfast, lunch, dinner - this is good anytime.

Prep time:     20 minutes

Cook time:    30 minutes

Yield:            1 quiche

INGREDIENTS for the crust
1 1/2 Cups Whole Wheat Flour

6TB unsalted butter, cold

½ tsp. Salt

1/3 Cup Cold Water

INGREDIENTS for the Quiche

4 eggs
1/3 cup sour cream
1/3 cup heavy cream
1/3 cup skim milk
1 cup cooked asparagus, diced
1/2 cup cherry or grape tomatoes, quartered
3 TB minced scallions
3 TB minced fresh dill
1/2 tsp salt

1/2 tsp freshly ground black pepper
 

DIRECTIONS

First, make the crust. Using a food processor, cut the butter into the flour, along with the salt.  Mix to a grainy consistency.  Slowly pulse in the cup cold water to create a soft crumbly dough.  Scrape the dough onto a floured countertop and roll out to about 14" across and 1/8 inch thick.  Carefully transfer dough to a pie plate.  Some people like to roll out their crust onto wax or parchment paper at this stage to facilitate flipping.  Press dough gently into the corners, and crimp the edges of the dough around the rim of the plate, if necessary cutting off any really big edges.
 

Preheat your oven to 375.

In a large bowl, whisk the eggs, then the sour cream, cream, and milk.  Stir in the asparagus, tomato pieces, scallions, dill, salt and pepper.  Pour this mixture into your pie shell.  Bake for 25 minutes or until center is set (insert a toothpick or cake tester, if it comes out clean, you're ready to go).

Haddock with Scallions & Carrots

Fresh baked haddock, nicely framed with scallions and sauteed carrots. Cook the carrots & bake the haddock at the same time, and this is done in a flash.

Prep time: 10 minutes

Cook time: 15 minutes

Serves: 4

2 TB olive oil

1 TB butter

1/4 cup scallions, thinly sliced

2 cups shredded carrots (about 4 carrots)

1/4 cup + 1/4 cup dry white wine

1 TB balsamic vinegar

2 lb. haddock fillets

1 tsp. dried basil

1/2 tsp. ground sage

1/4 tsp. freshly-ground black pepper

3 TB shredded parmesan

2 TB butter

Preheat the oven to 350F.

Heat the oil in a skillet over medium heat and cook the scallions, stirring once in a while, for 10 minutes. Remove the scallions with a slotted spoon so that the oil and butter mostly remains in the skillet, and place scallions in a small bowl. Add shredded carrots to the skillet and saute for 5 minutes, turning occasionally. Add 1/4 cup white wine and 1 TB balsamic vinegar, stir to coat, and cook for another 10 minutes, stirring occasionally, or until carrots are softened. Turn off heat.

While carrots are cooking, arrange haddock fillets in a baking tray, and sprinkle with basil, sage, and pepper. Sprinkle with Parmesan and dot with butter. Bake for 10 minutes or until fish has just turned white.

Divide cooked carrot between 4 serving plates, and top each bed of carrots with a piece of baked fish. Sprinkle with the sauteed scallions and serve.

Fresh herbs are even better if you have them.

Served up by Tod Dimmick

Jalapeno Poppers

Photo:
Tod Dimmick








All right, I'll admit that these are over-the-top indulgent. After picking gorgeous jalapeno peppers at the farm today I couldn't resist posting this classic: crisp & crunchy on the outside, spicy-juicy on the inside. A few of these could be called an entree.

Prep time: 40 Min
Cook time: 10 min
Yield: 20-25 poppers

Ingredients:
1 pkg (8 ounces) light cream cheese, softened
1 pkg (8 ounces) shredded Cheddar cheese
4 TB crumbled bacon
20-25 jalapeno peppers
1 cup milk
1 cup flour (whole wheat or white)
1 cup bread crumbs (whole wheat or white)
Oil for frying

Soften the cream cheese by microwaving for 30 seconds in a large bowl. Stir in the cheddar cheese and bacon, and set aside.

Wash and dry the peppers. Using a sharp paring knife, slice each pepper in half lengthwise. Carefully remove the seeds and membranes, and discard (these are the truly hot parts of the pepper!). As you work, try to keep the matching pepper halves next to each other. Wash your hands. Mound a spoonful of the cheese mixture into one half of the pepper, and re-cap with the other half (there should be enough filling to glue the two halves together).

Arrange the pepper assembly line with a bowl containing the milk, a bowl containing the flour, and a bowl containing the bread crumbs. Dip each pepper in milk, then in flour, then set aside to dry for a minute while you do the rest. Then take each pepper and dip again in the milk, and roll in the breadcrumbs to completely coat (You can repeat this step more than once for thicker breading). Heat oil in a saucepan or deep fryer to 350F, and cook peppers for about 3 minutes or until golden brown. Drain on paper towels, and serve. Delicious!

Variation: Omit the bacon, add in chives or scallions to the filling.

Note: After stuffing hot peppers, wash your hands thoroughly to remove the Capsaicin – the compound that gives peppers their heat. I wash my hands 2-3 times just to be sure. While working, be careful about rubbing your eyes etc because that hot stuff is painful!

Adapted from my recipe for the Phantom Gourmet.

Roast & Saute Platter

Photo:
Tod Dimmick











This dish turns the waste-nothing approach into a somewhat dramatic vegetable dish, roasted vegetables on a bed of greens. This version uses radishes, beets, fennel, & spring onions, but substitute at will.

Prep time: 10 minutes
Cook time:45 minutes
Serves: 4-6

1/4 cup olive oil
2 cloves garlic, crushed
2 TB balsamic vinegar
1 bunch beets, cleaned, appetizing leaves and stems reserved
1 bunch radishes, cleaned, appetizing leaves and stems reserved
1 bunch kohlrabi, peeled if necessary, cut into 1/2" chunks, appetizing leaves and stems reserved
1 fennel bulb with a good amount of stem, cleaned and cut into 1/2" chunks
Spring onions or scallions in the amount you like, cut into 1/4 inch dice.
salt and pepper to taste
shredded Parmesan cheese for garnish

Preheat the oven to 400. Mix the olive oil, garlic, and vinegar in a small bowl.

Chop the beets into 1/2 inch chunks, toss in a large bowl with the olive oil mixture, scoop with a slotted spoon into a large baking dish, and roast for 20 minutes. Meanwhile, chop the radishes, kohlrabi, Fennel, and scallions, and toss in the bowl with the remaining olive oil mixture. At the beets' 20-minute mark, scoop in the rest of the vegetables and roast for another 20 minutes, stirring a few times, or until all vegetables are tender.

While chopped vegetables are roasting, heat any remaining olive oil in a saute pan over medium heat (add a little more oil if necessary) and saute the greens until tender. Arrange greens on a platter, top with roasted roots, season to taste with salt, pepper & parmesan, and serve.

Served up by Tod Dimmick

Bok Choy, Scallions & Cherry Tomatoes

Photo:
Tod Dimmick













Crunchy texture, sweet & savory flavors. Yum.

2-3 TB olive oil
5-6 small scallions, cleaned, roots removed, and chopped, white part and an equal amount of the green.
1 bunch bok choy, cleaned, chopped into 1/2 inch pieces, stems kept separate from the greens
1 1/2 - 2 cups cherry tomatoes
2-3 TB teriyaki sauce -or- salt and pepper to taste

Heat the oil in a large skillet over medium-low heat. Add the scallions and the thick bok choy stems and cook for five minutes, stirring. Add the greens and cook for another 5 minutes, stirring occasionally, or until stems and leaves are tender. Add the cherry tomatoes and heat for a minute. Toss with Teriyaki sauce and serve.

Variation: Use other hearty greens, such as Napa cabbage or kale, giving similar advance heat to the stems before adding the greens.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes

Very Green Salad

 





If you're not shy about assertive flavors, try a combination like this.

Prep time:  10 minutes
Serves:  4 or more

INGREDIENTS
1 bunch arugula, washed, dried, and coarsely chopped
1 cucumber, quartered lengthwise and chopped into 1/2" sections
About 1 cup Parsley, coarsely chopped
4 scallions, cleaned and chopped into 1/4" sections (white, light green, and as much of the dark green section as you like)
a handful raw sugar snap peas, for entertainment
1/2 cup dried cherries or cranberries. (Dried cherries can be found at Trader Joe's)
1/4 cup shredded Parmesan
Your favorite vinaigrette

DIRECTIONS
Mix.

Photo and recipe by Tod Dimmick

Potato-Scallion Pancakes

Photo:
Tod Dimmick










I made these with Powisset potatoes, scallions, and eggs. They are easy to make, and the result is crunchy, rich and tangy. The deep question here is whether these satisfying treats are better for breakfast, lunch, or dinner.

1 lb potatoes, scrubbed and sliced into sections small enough to fit in the food processor tube
3-4 large scallions, cleaned, white and about 2" of the green stalks
3-4 TB flour
1/4 tsp. ground thyme
1/4 tsp. freshly ground black pepper
salt to taste
2 eggs, whisked
Canola oil for frying

Run the potatoes and scallions through a food processor equipped with a shredding blade. Dump the potato mixture into a bowl, and stir in the flour, thyme, pepper, and salt. Then mix in the eggs.

Heat the oil in a large heavy skillet over medium-high heat. Use a large spoon (like a soup spoon) to scoop about 1/4 cup of the mixture for each pancake. Place in the skillet, and press into rough shape with the back of the spoon. Cook for about 5 minutes or until bottom is browned and crisp. Flip, and cook for another 5 minutes.

These are delicious plain, or (indulgent alert) with butter or sour cream.

Tip: Cook these immediately, because after a few minutes the potatoes will begin to brown.

Served up by Tod Dimmick,
AKA "The Foodie" at 1000radishes