Debbie at Della Terra Farm shared her Rosemary pesto recipe with us. If you don’t have all the ingredients on hand, that’s okay. Debbie grows all the herbs you need. If you don’t feel like making it yourself, well, Debbie sales basil and rosemary pesto every Saturday at market.
- 1/3 cup fresh rosemary
- 1 1/2 cup fresh parsley
- 4 garlic cloves
- 11/2 cup parmesan cheese
- 1/2 cup walnuts (walnuts make this pesto ROCK)
- 1/2 cup extra virgin olive oil
- fresh cracked pepper to taste
- salt to taste
Combine rosemary, parsley, garlic, cheese, walnuts and 1/4 cup olive oil in a food processor. Pulse until well blended and finely chopped. With the processor running, drizzle int he remaining oil and process until smooth and only tiny bits are left.
Taste then add salt and pepper only if needed.
Can be refrigerated for up to one week.
Serves 4 to 6
- 2 pounds lean grass-fed beef
- 1/3 cup ketchup
- 1/4 cup water
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 2-3 dashes Tabasco sauce
- 6 hamburger buns, toasted
In a large skillet over medium-high heat, brown beef until there no pink remains. Add in the ketchup, water, Worcestershire sauce, salt, and Tabasco sauce. Reduce heat to low and simmer 10-15 minutes, until the sauce has thicken. Remove from heat, allow to set for a few minutes before serving.
Toast your buns in a 250º F. degree oven or on a hot griddle. Fill eat bun with 1/3 to 1/2 cup meat filling. Serve hot with home fries.
Makes: 4 Servings
- 8 oz uncooked spaghetti?1
- (7 oz) jar roasted red bell peppers, well drained
- 1 1/4 cups unsweetened non-dairy milk (soy, almond, coconut, etc.)
- 1 tablespoon unbleached all-purpose flour
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves
- 1/2 teaspoon garlic-pepper blend
Cook spaghetti to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, in blender container or food processor bowl with metal blade, combine roasted peppers, milk, flour and salt; blend until smooth.
Sprinkle chicken evenly with garlic-pepper blend. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 4 to 5 minutes on each side or until browned, fork-tender and juices run clear. Remove chicken from skillet; cover to keep warm.
Add roasted pepper mixture to skillet; cook over medium heat until thickened, stirring constantly. Serve sauce over chicken and spaghetti.
Spicy, creamy dressing
- 1 tablespoon mayonnaise
- 3 tablespoons sour cream, or plain yogurt
- 2 teaspoons chopped chipotle peppers in adobo sauce
Mix mayonnaise, sour cream, and chipotle peppers in a small bowl and set aside.
- 1 ripe avocado, seeded and flesh cut into cubes
- 2 to 3 green onions, finely chopped
- 2 to 3 tablespoons cilantro, finely chopped
- dash of lime juice
- salt and fresh pepper to taste
Toss cubed avocado with onions, cilantro, lime juice and spices in another small bowl and set aside.
Smokey Black Bean Filling
- 1 (16-ounce) can black beans, drained
- 3/4 cup red onion, finely chopped
- 3 tablespoons fresh cilantro,finely chopped
- 1 to 2 garlic cloves, finely chopped
- 1 teaspoon mild chili powder
- 3/4 teaspoon ground cumin
- 2 tablespoons lime juice
- Salt and fresh ground pepper, to taste
- 4 6-inch corn or flour tortillas
Combine black beans, onion, cilantro, garlic, chili powder, cumin and lime juice in a large bowl. Season with salt and pepper. Slightly mash the beans while stirring, until all ingredients come together and the mixture seems to hold together.
Heat tortillas on a hot griddle until their soft on one side, crispy on the other. Fill hot tortillas, soft side up, with smokey bean filling, drizzle on spicy, creamy dressing, then finally top with guacamole.
No need to serve a side, everything you need for a healthy, satisfying meal is wrapped up the tortillas.
Nutritionally, collards are a goldmine. According to the USDA Composition of Foods, collard greens outrank broccoli, spinach, and mustard greens in nutritional value. A cancer-fighting vegetable along with kale and broccoli, collard greens are low in calories, high in fiber, and rich in beta-carotene, vitamin C, calcium, and B vitamins.
Besides all that, they’re pretty tasty. If you love eating spinach, you can appreciate a mess of greens like collards. I found this recipe in a very informative cookbook, Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens. It’s a great read for those of us who want to learn about different greens as well as cook them. I’m even using it to plan my small garden.
HERE’S WHAT YOU NEED
- 1 bunch collard greens
- 1 tablespoon extra virgin olive oil
- 1 large onion, sliced thinly
- 3 garlic cloves, minced
- 2 tablespoons white vinegar
- salt to taste
Wash collard, remove stalks and stack 4 to 5 leaves. Slice into strips, about 1/4 inch side. Set aside.
In a large skillet, heat oil over medium heat. Add onions and saute for 15 to 20 minutes, until golden and sweet. Try not to burn them. Add garlic, cook for 2 to 3 minutes, until golden.
While the onions are cooking, bring 2 to 3 cups of water to a boil in a 10 to 12 inch skillet with a lid. Add collards, cover and cook over high heat for 8 to 10 minutes, stirring occasionally. The greens are cooked when they’re tender but still bright green. Drain in a colander and set aside.
Add greens to onions and garlic. Add in vinegar, season with pinch or two of salt and cook for another 1 to 2 minutes to heat through. Serve hot, drizzled with additional olive oil.
Look for smooth, green leaves without any yellowing or insect holes. Avoid wilted greens; they have already lost some flavor and vitality. Try to find young or small collard leaves. They will be more tender that large leaves.
Store unwashed in a clear plastic bag, not tightly sealed in the refrigerator. Store in the crisper to prevent additional moisture loss. Collards are best used within 2 to 3 days.
The large and sturdy fanlike collard leaves are attached to a thick, heavy stalk and midrib that’s removed and discarded. You can use a knife to slice leaves from the rib.
Wash collards by plunging into your kitchen sink filled with cold water. Lift greens out, check to see if there is any sand in the bottom of the sink water, discard the water and repeat the process.
To chop, stack 4 to 5 leaves on top of eath other and roll into a fat cigar shape. Using a large knife, slice crosswise into strips. Experiment with different widths, from slivers to slices 1/2 inch wide, and see what best fits what you are cooking. Slices about 1/4 inch wide make an attractive presentation.
IT’S THIS EASY
- 1 rolled refrigerated unbaked pie crust
- 1 (21 ounce) can Lucky Leaf® Apple Pie Filling
- 1/2 tablespoon half-n-half or milk
- 1 teaspoon brown sugar
- cinnamon to sprinkle over crust
Heat the oven to 400ºF.
Using your best baking sheet, take a cold stick of butter and rub a generous 10-inch baking area on the sheet. Use your rolling pin to lift up crust and lay over greased baking area.
Spoon out half of a 21 ounce can of Lucky Leaf® Apple Pie Filling into the center of the crust, leaving a 2-inch border. Fold edges of pie crust over filling, pleating as necessary, leaving center of filling exposed. Brush edges of crust with milk and sprinkle crust with brown sugar and cinnamon.
BAKE for 25 to 30 minutes or until filling is bubbly and crust is golden. Cover loosely with foil the last 10 minutes of baking time to prevent over-browning. Remove and cool on baking sheet for at least 10 minutes, if you want to eat it warm. Wait 30 minutes, if you wish to eat it cooled completely.
It makes 4 to 5 servings.
This is quick, it only takes about 15 minutes.
Try This Out
- 1 pint of fresh ripe figs, roughly chopped
- 2 tablespoons sugar
- 2 tablespoons honey
- 1/2 cup water
- 1 teaspoon fresh lemon juice
Put all the ingredients EXCEPT lemon juice in a small sauce pan over medium high heat. Bring to a boil, then reduce heat to medium. Simmer uncovered until a sauce forms and thickens, 10 minutes or so. Allow to cool, stir in lemon juice and transfer to a clean glass jar.
EASY AS 1-2-3
- fresh whole green beans
- red potatoes, 1-inch in diameter or cut into 1/2-inch slices
- 1 cup water
- 1 to 2 garlic cloves, peeled, left whole
- 2 teaspoons bacon drippings or olive oil
- salt and pepper to taste
When mixing our vegetables, it’s good to use the cooking rack to keep them out of the cooking liquid. Each vegetable will retain its own distinctive flavor and appearance. If you wish to blend the flavors, omit the rack and place them in the cooking liquid.
Pour 1 cup water into cooker. Place the remaining ingredients in cooker, with or without rack. Close cover securely. Place pressure regulator on vent pipe. Using a medium to high heat setting, heat the pressure cooker until the pressure regulator attains a gentle rocking motion.
NOTE: The air vent/cover lock may move up and down a few times when cooking first begins. Steam will be noticeable. This is normal. Air is being vented out of the cooker. Once the cooker has sealed, the air vent/cover lock will rise up and remain in the up position until pressure is released. The overpressure plug will rise slightly and seal as well.
Cooking time begins when the pressure regulator begins to rock gently. Gradually lower the heat as necessary to maintain a slow steady rocking motion and COOK FOR 4 MINUTES. CAREFULLY lift pressure cooker to remove from burner and place in kitchen sink. Cool the pressure cooker under running water faucet until pressure is completely reduced. Pressure is completely reduced when the air vent/cover lock has dropped.
If the air vent/cover lock remains in its raised position, there is still pressure inside the cooker. Continue to cool until air vent/cover lock drops.
Remove the pressure regulator BEFORE opening the cover. Lift the cover toward you to keep any steam away from you. If the cover turns hard, there still may be some pressure in the cooker. Do not force the cover off. Continue to cool the cooker until steam no longer is escaping from the vent pipe, the air vent/cover lock has dropped, and the cover turns easily.
Food is ready to serve.
- 2 small cucumbers, thinly sliced
- 1/2 small red onion, thinly sliced
- 1 large tomato, halved and sliced
- 3 tablespoons mayonnaise
- 1 tablespoon white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
In a medium bowl, toss together the cucumbers, red onion and tomato. Gently stir in the mayonnaise, vinegar, salt and pepper until coated. Cover and refrigerate for at least 1 hour before serving.
Do you say Ketchup or Catsup? I guess it all depends on which side of the river you were raised. Either way, making ketchup from locally grown tomatoes far exceeds the quality and flavor of the store bought stuff.
As we acquire more and more tomatoes coming in from local farms, why not try your hand at making the most of our blessed abundance. Show your kids or grand-kids what REAL ketchup or catsup is suppose to taste like.
To Make about 7 (16 oz) pints
You will need:
3 tablespoons celery seeds
4 teaspoons whole cloves
2 cinnamon sticks, broken into pieces
1-1/2 teaspoons whole allspice
3 cups cider vinegar
24 lb tomatoes, cored and quartered (about 72 medium)
3 cups chopped onions (about 4 medium)
1 teaspoons cayenne pepper
1-1/2 cups granulated sugar
1/4 cup Ball® Simple Creations® Preserving & Pickling Salt
7 (16 oz) pint glass preserving jars with lids and bands
TIE celery seeds, cloves, cinnamon sticks and allspice in a square of cheesecloth, creating a spice bag.
COMBINE vinegar and spice bag in a stainless steel saucepan. Bring to a boil over high heat. Remove from heat and let stand for 25 minutes. Discard spice bag.
COMBINE tomatoes, onions and cayenne in a clean large stainless steel saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken, about 30 minutes.
TRANSFER mixture, working in batches, to a sieve placed over a glass or stainless steel bowl and press with the back of a spoon to extract all the liquid. This can also be done using a food mill. Discard solids.
RETURN liquid to saucepan. Add sugar and salt. Bring to a boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup, about 45 minutes.
PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
LADLE hot ketchup into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
PROCESS jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.