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Scallion & Arugula Chimichurri Sauce

Makes 2 cups

Chimichurri is a great pantry staple to have in your repertoire! It has more oil than pesto and is spiced with lots of red pepper. This bright spring chimichurri sauce doubles as a marinade and an accompaniment for grilled beef, chicken, or veggies–I particularly like this sauce on top of roasted romanesco or cauliflower. Scallions are usually one of the first spring alliums (the onion family) to make an appearance at the farmer’s market. You can swap in spring onions or leeks if you want to mix it up. 

Growing tip: Arugula is a great first-time salad green to grow. Simply sow the tiny seeds on the soil surface and keep watered. Harvest your greens by cutting the greens at the base of the plant. If you have the space, sow 2 patches in your garden 2 weeks apart. This method of succession planting ensures you will have an ample supply of arugula greens!

What you need:

-1 bunch of scallions, chopped thinly  (about 1 cup)

– ¼ cup Aronia berry or sherry vinegar

– Salt & Pepper

– 1 cup chopped arugula greens

– ½ cup olive oil

– ½ teaspoon red pepper flakes

  1. In a medium bowl, toss the sliced scallions with vinegar and a pinch of salt. Let sit for 10 minutes. The vinegar will mellow out the raw onion taste of the scallion. 
  2. Make sure that your greens are finely chopped. You can substitute any flavorful greens you have on hand like basil, parsley, etc. Add the arugula, olive oil, and red pepper flakes to the scallion mixture. 
  3. Mix the sauce thoroughly and season to taste with salt and pepper. Use immediately as a sauce on grilled meats or veggies, or use as a marinade overnight. This sauce keeps in the fridge for 4 days…but it doesn’t usually last that long!

Recipe and Photo by Diana Smedley

Beet Pasta with Roasted Squash

I make this recipe when I have beets hanging around in the back of my fridge. It’s bright pink!

What you need:

  • Juice and Zest of 1 lemon
  • 1 lb roasted beets, warm
  • ¼ c olive oil
  • 1 lb small pasta
  • Salt + Pepper
  • 1 small squash, roasted
  • Cream or yogurt, optional

In a food processor, puree the beets with the olive oil, lemon juice, and salt + pepper until very smooth. Then add a glugg or cream or ¼ cup yoghurt if you want creamness.

Boil the pasta in salted water, and drain.

Toss the pasta with the beet puree to coat. Then serve with a sprinkle of lemon zest and your roasted squash. Top with fresh mint or basil leaves or arugula. 

Corn Fritters with Arugula

I love topping salad with fritters. The sweetness of the corn pairs with the spicy arugula in a delicious way!

Serves 2-4

What you need:

  • Oil for Frying, Sunflower is My Prefered Oil
  • 1 Cup Flour
  • ¾ Cup Seltzer or Club Soda
  • 2 Cups Fresh Corn Kernels
  • ½ Cup Chopped Kale Leaves
  • Salt & Pepper
  • Optional: Lemon & Shallot Vinaigrette and Arugula Greens

Pour enough oil in a deep pot, so that it comes up halfway. To use less oil, I usually use a smaller pot and make more batches. Heat over medium-high till it’s 350 F. Don’t have a thermometer? If you place a grain of rice in the oil and it pops up and starts cooking, then your oil is hot enough!

Whisk together the flour, seltzer, salt & pepper. Gently fold in the corn and kale. Now it’s time to fry! Use a large spoon to carefully dollop the batter into the hot oil. Fry until the fritters are golden brown for about 3 minutes. Transfer to a paper towel lined plate. Sprinkle it with salt on top of dressed arugula salad. Serve hot!

How to Cook: Spaghetti Squash

Spaghetti Squash is one of Mother Nature’s surprises. It’s great for anyone wanting to avoid gluten, but it’s also a great way to get your family to eat more veggies. Smother in some sauce and you can entice the pickiest of eaters!

Preheat your oven to 400 degrees F. Cut the spaghetti squash in half  lengthwise, so you have two ovals. Scoop out  the seeds and puncture the outside rind with a  fork a couple of times. Lightly drizzle olive oil over the inside of the squash, and a light pinch of salt + pepper.

Place the halves cut side down on a lined baking sheet. (The Squash will steam itself in the oven.) Bake for 30 – 40 minutes, for al dente strands. Once the squash is cool enough to touch, use a fork to scrap the spaghetti strands! Start from the outside and work your way inwards. It’s delicious just as a roasted vegetable side dish, but keep reading for a yummy sauce.

Caramelized Onion & Mushroom Spaghetti Squash

While the squash is roasting, in a large skillet over medium high heat add olive oil and onions. Cook until onions begin to become translucent, about 3-5 minutes. Then add the mushrooms, garlic, and rosemary. Continue to cook until onions caramelize and mushrooms brown, about 7-10 more minutes. Add more oil if the onions begin to burn. Wait till the mushrooms are brown to salt + pepper and add kale to the skillet. Now, add the cooked squash strands and toss everything together! Serve warm and top with cheese if desired. Enjoy!

Cold-Weather Beans

This is a nostalgic dish from my childhood. My friend’s mom would make it when we visited their cabin in the fall, and I can still smell it cooking if I close my eyes. If you want a plant based recipe, swap in mushrooms for the bacon. It’s just as delicious!

You can use any variety of fresh beans.

Serves 2-4 as a side

What you need: 

  • Half Pound of Beans, Trimmed
  • Half an onion, or 1-2 shallots diced
  • 1 clove of garlic, minced
  • Dash of Oil
  • 4 slices of bacon, cut into small pieces
  • Salt & Pepper
  • Optional: Sliced mushrooms

First, you need to blanch the beans. What is blanching? It’s when you briefly cook something and then very quickly cool it down. This technique helps green beans keep a vibrant green color and a snappy texture. (This is also a great technique to peel peaches if you are making a pie.)

Bring a large pot of water to a boil. Salt generously. Toss in the green beans and cook for about 2 minutes, they should be intense green and tender-crisp. Quickly submerge them in a bowl of cold ice water, or run cold water over them in a colander. Drain. 

Meanwhile, cook the bacon until crispy. *If you want a plant based recipe, cook the mushrooms until browned. Remove from the pan, and set aside. Cook the onions in the bacon fat or oil from the mushrooms until translucent, over medium heat. When the beans are done, cut them into bite sized pieces, and toss in the pan so they get a little color. Add the bacon and/or mushrooms. Serve hot!

Radish Top Pesto on Pasta

This is true root-to-stem cooking! Instead of throwing the leaves away, make a delicious pesto with them. I like using arugula for the greens, since they are related to radishes, but any greens will do!

Serves 2

What you need:

  • One bunch of radishes, tops & roots separated
  • 1 handful of arugula or other greens
  • 2-3 garlic cloves
  • Oil – Olive or Sunflower
  • 2 – 4 tbsp creamy cheese like ricotta, chevre or cream cheese (I’m using goat)
  • Salt & Pepper
  • 1/2 lb pasta

Bring a large pot of water to the boil, salt generously. Cook the pasta according to the maker’s instructions. Meanwhile, chop the radishes into bite sized pieces and brown in a pan with a glug of oil till tender. 

In a food processor, combine all ingredients except the pasta. Pulse until smooth. Add oil until you are satisfied with the consistency. Season to taste. Toss your cooked pasta with the pesto until coated. Serve with cheese and the cooked radishes. This recipe makes a fantastic chilled pasta salad.

Delicata Squash & Crispy Kale Salad

Delicata is one of my favorite winter squashes. However, it’s actually a summer squash that when left to cure in the field can become a storage squash. That’s why you can eat the skin! 

Serves 2

What you need:

  • 1 delicata squash, seeds removed
  • -1 bunch kale, stems removed
  • -¼ cup yogurt
  • 1 garlic clove, made paste
  • Sweet curry powder
  • salt + pepper
  • half a  lemon, juice
  • Butter

Preheat oven to 410 F

Thinly slice delicata squash. In a pan over medium heat, brown the squash in batches then set aside. Meanwhile, toss the kale in a bit of oil and bake for 10-15 minutes. Until crisp, but not burnt. Your preference. 

Make a vinaigrette by combining oil, garlic paste, lemon juice and salt & pepper. Toss kale in vinaigrette. Plate everything together on a platter. Start with a bed of crispy kale, then a layer of the delicata squash. Add nuts and cheese for more texture.

Red Cabbage & Beet Slaw

Gabriel loves slaw! I really like this light version that omits mayo. You can flavor it with any citrus, but I recommend using an orange based juice. I especially love a dash of walk on the beach from rijuice for this recipe.

Serves 4-6 as a side. Can be stored for 3 days in the fridge.

What you need: 

  • 2- 3 cups shredded cabbage
  • 1 cup or 1 medium beet
  • 1 crisp apple like honeycrisp
  • Salt & Pepper
  • Dash of lemon juice or other citrus

Cut the bet and apple into matchsticks. Make large slices, then cut those into little french fry looking pieces. In a large bowl, massage the cabbage with a pic of salt until softened. This is a personal preference, massage as little or as much as you would like. Then tozz in tha beet and apple. Season with salt & pepper to taste, and add citrus juice until you are happy with it!

PA Dutch Corn Pudding

This dish is usually a Thanksgiving staple here in Lancaster Co…but because I don’t think many people have local frozen sweet corn stashed away, I’m making it this week. This makes humble sweet corn a star!

Serves 4-6 as a side

What you need: 

  • 2 cups fresh corn kernels, from two ears of corn
  • 2 eggs, lightly beaten
  • ½ tsp salt
  • ½ tsp Chipotle Honey Spice Blend
  • Dash of pepper
  • 1 Tablespoon sugar
  • 2 Tablespoons butter, melted
  • 1 Tablespoon flour
  • 1 cup milk

Heat oven to 350 F

Combine corn, spices, sugar, flour and melted butter. Add beaten eggs and milk, stir to combine. Pour into a small baking dish and bake for about 35-40 minutes, until the top is golden and firm with a slight wiggle.

Mushroom, Sweet Potato, & Kale Pot Pie

We eat a lot of mushrooms in our house. Because of the mushrooms this recipe gives you meaty satisfaction, but is vegetarian! I like using a combo of mushrooms, but use what you have.

Serves 4-6

What you need:

  • 2 cups veggie stock
  • 1 onion, diced
  • 1 very large sweet potato, peeled and diced
  • 8 oz mushrooms, I’m using shiitake & maitake
  • 1 bunch kale
  • 2 cloves garlic, sliced
  • salt & pepper
  • North Africa Harissa (paprika)
  • Garden Citrus Blend (or thyme & rosemary blend)
  • 1/2 cup milk
  • 2 tbsp flour
  • 1 pie crust (see recipe below)

Preheat oven to 425˚ F.

Notes on chopping: cut all the veggies to be the same size. You can have big chunk or little chunks…the bigger the pieces the longer it will take to cook.

In a pan over medium high, cook the sweet potatoes and onions. Cook 5 minutes. Add in the mushrooms and cook for another 7 – 10 minutes until browned. Add in the kale and season with spices.

Meanwhile, make a slurry with the milk and flour. Add the broth to the pot and then the slurry. Season to taste. Fill baking dish with the filling and top with the crust. Use a sharp knife to make 3 slits in the top of the crust. Bake for 30 – 35 minutes or until the crust is golden and the filling is bubbly.

Let cool for 10 minutes before serving.

Pastry Crust

You can use frozen crust or puff pastry for this recipe or you can feel like your being adventurous by whipping up your own with this really easy recipe!

What you need:

  • 3/4 c cold butter
  • 1 1/2 c flour (you can do a mix of white and wheat)
  • Pinch of salt
  • Splash of cold water

Toss the flour and salt together in a bowl. Using your fingers, rub and pinch the butter into the flour until you get little pieces and the mixture looks like little peas. Gradually knead the pieces together in the bowl until you have one ball of dough.

Put the ball of dough on a hard surface dusted with flour and roll out until 1/4″ thick with a rolling pin dusted lightly with flour.