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Rosemary Limeade Rosemary Limeade for sale at the Durango Farmers’ Market Rosemary Limeade is a refreshing beverage that is perfect for a hot summer day. The rosemary adds a unique flavor that compliments the tart in the lime. Ingredients: 2 cups sugar or honey (ours is made with local honey) 2 cups water 2 Sprigs Rosemary (4-6″) 2 cups freshly squeezed lime juice 12 cups water Simmer 2 cups of water, 2 cups of sugar or honey and rosemary Continue reading Rosemary Limeade Fresh arugula for sale at AHF’s market stand Our spinach-arugula pesto is an zesty addition to sandwiches, burgers, or toast. Ingredients: 2 cups chopped arugula 2 cups chopped spinach ¼ cup pine nuts 3 tablespoons olive oil 3 cloves garlic ½ cup parmesan cheese salt and pepper to taste Combine ingredients in a food processor and blend to desired texture. Place in canning jar and cover with a layer of olive oil to preserve bright green color.
Continue reading Spinach Arugula Pesto The savoy cabbage has been one of my favorite greens this summer. While very much cookable, we’ve found the savoy cabbage most enjoyable when used fresh in salads and slaws. ½ head savoy cabbage 2 T toasted sesame seeds ½ cup almonds 4 green onions chopped 1 pkg. crumbled ramen noodles Dressing: 2 T sugar ¼ cup oil (sesame and vegetable combined) 3 T vinegar 1 t salt ½ t pepper ramen flavor packet Combine all ingredients and enjoy Continue reading Cabbage Salad 2 cups all-purpose flour (mixing 1C white with 1C wheat works well too) 1 3/4 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 4 eggs 1 cups vegetable oil * 1/2 cup applesauce * 3 cups grated zucchini 3/4 cup full-size chocolate chips (miniatures are too small) * If applesauce isn’t available, increase sugar to 2C and vegetable oil to 1 1/2C. Directions Preheat Continue reading Chocolate Zucchini Cake Stir-fry greens already mixed for sale at the Farmers’ Market Stir fry greens include spinach, garlic greens, arugula and swiss chard; a nice blend of mild and spice. The red veins of the swiss chard add nice color and texture when stir-fried. The garlic greens, or the middle leaves of growing garlic, when sliced like green onions add a mild garlic flavor to the stir fry. The arugula adds a mild pepper flavor. Ingredients: Spinach Arugula Swiss Chard Garlic Continue reading Stir-Fry Greens Thyme is my go-to herb for everything these days. Here is a quick way to use it with chicken. Ingredients: 2 tablespoons olive oil 1 clove garlic, minced 6 sprigs fresh lemon thyme, leaves stripped and chopped 1 tablespoon lemon zest 1/4 cup lemon juice salt and pepper to taste 1 pound chicken breast tenders Combine all ingredients in a large mixing bowl and marinate chicken for 5 minutes. Spray a non-stick skillet with cooking oil and heat to medium-high. Continue reading Lemon Thyme Chicken 2 cloves garlic 2 cups packed fresh basil 1/2 cup grated parmesan cheese 1/2 cup pine nuts ½ teaspoon salt ¼ teaspoon black pepper 1/3 cup olive oil Directions for the Pesto Recipe Peel the garlic cloves and add them to a food processor. Wash the basil in a colander and dry with paper towels. A salad spinner can also be used to clean and dry the basil. Add the cleaned and dry basil, parmesan cheese, pine nuts, salt Continue reading Pesto 1 oz unsalted butter or cooking oil 1 bundle garlic chives 1 clove garlic 6 oz fresh parsley 4 medium potatoes 1 quart of vegetable or chicken stock 1. Stir-fry chopped veggies until browned 2. Add stock and boil for 20 minutes 3. Cool slightly then puree mixture with blender 4. Add cream, salt and pepper to taste 1/4 cup olive oil, plus more as needed 1 1/2 cups small diced green onion 1 teaspoon minced garlic 2 cups medium diced eggplant, skin on 1/2 teaspoon fresh thyme leaves 2 cups diced peppers (non spicy) 2 cups diced zucchini or squash 1 1/2 cups chopped tomatoes 1 tablespoon sliced fresh basil leaves 1 tablespoon chopped fresh parsley leaves Salt and freshly ground black pepper 1. Set a large 12-inch saute pan over medium heat and add the Continue reading Ratatouille Most of my recipes are super easy because I have no energy left after a day of gardening. Here is a good recipe to use with some of the garden sage. Ingredients: 1/3 pound penne pasta 1/4 cup sweet onion (vidalia), sliced 1/8 pound proscuitto, diced (you can substitute for pancetta) 1/4 cup sage, chopped 1 Tablespoon olive oil Get pasta cooking. Meanwhile, brown onion, add sage and prosciutto. Toss cooked pasta with olive oil, and prosciutto, sage, onion sauce. Continue reading Sage and Proscuitto Pasta |
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