Recipes for The Farm at Miller’s Crossing, Week9 – 2010

Carol Hargis, The Market Fresh Chef

 

 

Pepper & Onion Oven Frittata 4-6 serv 

3Tbsp. OLIVE OIL

1 CLOVE GARLIC, minced

1/3 cup SOURDOUGH BREAD CUBES

1 ONION, diced

2 RED OR GREEN PEPPER, diced

6 EGGS

2 Tbsp. minced PARSLEY

3 Tbsp. minced BASIL

1/2 cup shred FONTINA

Set oven to 350’. Grease 10" round casserole. In skillet on med heat 1Tbsp. oil, add garlic, bread, shake pan til bread is coated & toasted 2min; put in bowl. Heat 2Tbs. oil on med, sauté onion, peppers 5min, cool slightly. Beat egg, mix in parsley, basil, s&p, cooked veggies. Pour in cass, sprinkle croutons & cheese. Bake 20 min. til set. Serve warm, or room temp, garnished w/ basil.

 

Pasta w/ Sausage & Escarole   Serves 6:

3 cups uncooked FUSILLI PASTA

12 cups torn ESCAROLE (1 head), or other mixed braising greens

1 Tbsp. OLIVE OIL

1 (12oz) pkg basil, pine nut, & chicken SAUSAGE, in 1/2"slices

1 cup chopped ONION

2 tsp. minced GARLIC

1/4 cup chicken BROTH

1/4 cup dry WHITE WINE

2 Tbsp. Dijon MUSTARD

2 cups cannellini or other WHITE BEANS, canned or cooked, rinsed & drained

1 cup chopped TOMATO

Cook pasta. Add escarole & cook 4 min. Drain & set aside. While pasta cooks, heat oil in large skillet over med-hi. Add sausage & sauté 5 min. Add onion & garlic & sauté 3 min. Add broth & wine; bring to a boil. Reduce heat & simmer 3 min til liquid almost evaporates. Stir in mustard & beans; cook 2 min. Combine pasta, sausage & tomato in large bowl; toss. Serve w/ grated Parmesan if desired.

 

Creamy Garlic & Potato Soup

3 Tbsp. OLIVE OIL

6 CLOVES GARLIC, minced

1 ONION, diced

1/2 cup CELERY TOPS, diced

1 pinch HOT CHILE FLAKES

8 cups BEEF (or veggie) BROTH

2 whole russet (or other) POTATOES, peeled & sliced thin

1/2 tsp. SALT

2 whole CARROTS, sliced thin

Chopped PARSLEY

Heat oil in large pot. Add garlic, onion, celery & chile flakes. Sauté 3 min. Add broth, potato & salt. Bring to boil, reduce heat & simmer 30 min. Remove half veggies & puree’. Return to pot & bring to boil. Add carrots & cook til tender. Remove & season to taste. Garnish with parsley.