Recipes for The Farm at Miller’s Crossing, Week 5 – 2010

Carol Hargis, The Market Fresh Chef

           

Fennel & Orange Salad w/ Pistachios
Eating Well,  Serves 4

2 navel ORANGES, peel, quarter, thin slice

1 small bulb FENNEL, trim, quarter, slice very thin

1 cup very thin sliced RADISH

1/4 cup chopped CILANTRO

2 Tbsp. OLIVE OIL

4 tsp. LIME JUICE

1/4 tsp. SALT

6Tbsp. PISTACHIOS, toasted & chopped

Mix orange, fennel, radish, cilantro, oil, lime, s&p. Plate, sprinkle w/ nuts.

 

Lola’s Zucchini Cakes (Fritters) w/ Tzatziki 
Tom Douglas,  Serves 6-8 

1/2 medium ONION, minced

3 medium ZUCCHINI grated

2 oz. FETA CHEESE, crumbled

1 Tbsp. chopped DILL

1 LEMON, juice

1 EGG YOLK

About 2 cups FLOUR

3 EGG WHITES, beat stiff

Heat oil in pan, add onion, sauté til soft. Set aside. Mix zucchini, onion, feta, dill, lemon, yolk. Stir in flour to make a thick batter. Fold in whites, s&p. Heat about 1/4” olive oil in large skillet (or griddle) on medium. Ladle batter into pan & fry, turning as browned. Serve w/ tzatziki*. I have been to all of Tom’s restaurants in Seattle, incl. Lola, & am a big fan.

 

*Tzatziki

2-3 CUCUMBERS, peeled

1 tbsp. chopped DILL

3 cups Greek YOGURT

2 tbsp. OLIVE OIL

1/2 tbsp. RED WINE VINEGAR

1 LEMON, juiced

2 tsp. minced GARLIC

SALT

Grate cuke, then mince the grated cuke. Gather up cuke in cheesecloth, squeeze out excess liquid. Mix cuke in bowl w/ yogurt, oil, vinegar, lemon, garlic, salt to taste. Chill.

        

Spicy-Sweet Turnips
Cooking Light,  Serves 4

Set oven 400. Mix 1Tbsp. BROWN SUGAR, 2tsp. melted BUTTER, 1/4tsp. SALT, 1/4tsp. CRUSHED RED PEPPER FLAKE, 1/8tsp. GROUND GINGER, dash ALLSPICE, 6-8 TURNIPS -quarter if large. Toss well in roasting pan. Roast 35min, stirring a couple times.