Veggie Quesadillas

Serves 8

Ingredients:

1 cup sliced mushrooms

1 tablespoon light olive oil

1 small zucchini, chopped

1/2 c chopped yellow bell pepper

1/2 cup sliced green onions

1 medium garlic clove, minced

1 jalapeno, diced

1 medium tomato, chopped

8 flour tortillas

2 1/2 cups shredded Mexican cheese blend

 

1. In a 12-inch nonstick skillet, brown mushrooms in olive oil.  Add zucchini, bell pepper, green onions, garlic and jalapeno and cook until vegetables are tender. Stir occasionally.  Stir in tomato; cook 2 minutes more.  Remove from heat and keep warm.

2.  Over medium heat, brown 1 side of flour tortilla in 8 inch nonstick skillet.  Turn over; sprinkle ith 1/3 cup of the cheese and 1/4 cup of the mushroom mixture.  Fold tortilla in half.  Cook until browned on both sides and cheese is melted.  Repeat with remainig tortillas and filling.

Wilted Kale Salad with Creamy Chipotle Dressing

Serves 4-6

For the wilted kale

5 handfuls of Phocas Farms kale (this will seem like a lot but will wilt down when the salt is added)
2T salt
2c baby tomatoes, sliced
1c hulled hemp seeds

For the dressing
3 avocados
2 chipotle peppers*
½c olive oil
2T agave
¼c lemon juice

*If not using chipotle peppers, substitute with onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu

Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a cooked texture. Rinse off most of the salt and squeeze out the water very well.

Add the tomatoes and hemp seeds to the bowl and mix in by hand.

Blend all dressing ingredients in a high-speed blender until creamy and mix into kale by hand.

Eggplant Pomodoro Pasta

Diced eggplant turns tender and tasty sauteed with garlic and olive oil.  Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce.  We like it over angel hair pasta, but any type of pasta will work.  Serve with freshly grated Parmesan cheese and a mixed green salad.

6 Servings

Ingredients:

2 tablepoons extra-virgin olive oil

1 medium eggplant, (about1 pound), cut into 1/2-inch cubes

2 cloves garlic, minced

4 medium tomatoes, diced

1/3 cup chopped pitted green olives

2 tablespoons red-wine vinegar

4 teaspoons capers, rinsed

3/4 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 teaspoon crushed red pepper, (optional)

12 ounces whole-wheat angel hair pasta

1/4 cup chopped fresh parsley, or basil

 

1.  Put a pot of water on to boil

2.  Heat oil in a large nonstick skillet over medium heat.  Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes.  Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute.  Add tomatoes, olives, vinegar, capers, salt, pepper, and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 – 7 minutes more.

3.  Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions.  Drain and divide the pasta among 6 shallow bowls.  Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

EatingWell July/August 2009

Vegetable Chile

Well, with 30’s at night and cool 60’s during the day, Fall’s finally here.  .   . and time for comfort food.  Here’s a delicious Vegetable Chile which uses many of your Phocas Farms veggies.  This recipe is from Nourishing Traditions, The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon.  If you’re open to a healthier, “back to your roots”, way of living, this informative book full of recipes and wonderful information is a must.

Serves 8

Ingredients:

1 eggplant, peeled, cut into 1/2 inch cubes, salted and drained in a colander for 1 hour

(this removes the bitterness of the eggplant)

2 zucchini, diced, salted and drained in a colander for 1 hour

about 1/2 cup extra virgin olive oil

2 onions, chopped

1 red bell pepper, seeded and diced

1 yellow or green bell pepper, seeded and diced

1 cup chicken stock

1 can chopped tomatoes, or 4 fresh tomatoes, skins removed

1 small bunch basil leaves, cut up

2 tablespoons chile powder

3 cloves garlic, peeled and mashed

1 tablespoon ground cumin

1 tablespoon oregano

2 cups black beans, cooked

2 cups corn kernels, fresh or frozen

chopped green onions for garnish

grated Monterey Jack cheese for garnish

creme fraiche (or sour cream) for garnish

Rinse eggplant and pat dry.  Saute’ in batches in several tablespoons olive oil and transfer, using a slotted spoon, to a large casserole, adding more oil as necessary.  Rinse zucchini and pat dry.  Saute’ in batches in olive oil and transfer, using a slotted spoon, to casserole.  Saute peppers and onions in batches and transfer to casserole.  Add stock, tomatoes and seasonings to the pot, bring to a boil, skim and simmer for 1 hour.  Add beans and corn kernels and simmer another 1/2 hour.  Serve with garnishes.

Honey-Lime Gazpacho

Serve this cold soup as a light entree, a lunch dish, or as a first course.

Ingredients:

3 large ripe red tomatoes, cored, seeded, and cut up

2 medium cucumbers, seeded and cut up

2 medium orange sweet peppers, seeded and cut up

1 jalapeno, seeded and cut up

1 clove garlic, minced

1/3 cup lime juice

2 tablespoons honey

2 tablespoons fresh cilantro leaves

1 1/2 tsp grated fresh ginger

1/4 tsp sea salt

Lime wedges and green onions

 

In a large bowl combine tomatoes, cucumber, orange sweet peppers, jalapeno, and garlic.  In a food processor, process mixture, half at a time, with several on/off turns until you have large chunks.  Place all of the mixture in the food processor bowl.  Add lime juice, honey, cilantro, ginger, and 1/4 teapoon sea salt.  Cover and process with several on/off turns until the mixture is just a little chunky.  If desired, season to taste with additional sea salt.

To serve, ladle soup into bowls. Serve with lime wedges and green onions.  Makes 4 (1 1/4 cup) servings.

countryhome.com Sept 2008