Recipes for The Farm at Miller’s Crossing
Week 4 – 2009
Carol Hargis, The Market Fresh Chef

GARLIC SCAPE OMELET   serves 2
1 & 1/2 cups chopped GARLIC SCAPES
1/2 cup chopped SCALLION
2 Tbsp. xv OLIVE OIL
1/4 cup hot WATER
S&P
4 large EGGS
Put garlic & scallions in 10" skillet w/ 1 tsp. oil, water & pinch salt. Cook covered on med-hi heat til tender, 5 min. Drain. Beat eggs w/ s&p. Add remaining oil to skillet. When hot, shake skillet to spread greens evenly, add eggs. Cover & cook on med-lo heat til top is set 2-3 min. Serve hot or warm - cut in wedges.

SUGAR SNAPS w/ LEMON & BASIL serves 4
2 tsp. OLIVE OIL
1&1/4 lbs. SUGAR SNAP PEAS, trimmed
1/3 cup BASIL, coarse chop  
1/2 tsp. LEMON ZEST
1/2 LEMON, cut in wedges
Heat oil in skillet on med heat. Add peas, s&p. Stir-fry (hot) til peas are crisp-tender, 3min. Add basil & zest; stir-fry til basil wilts & is fragrant. S&P, serve w/ lemon wedges.

GREENS & TATSOI SALAD w/ BERRIES & HAZELNUT VINAIGRETTE serves 6
3 tbsp. OLIVE OIL
2 SHALLOTS, chop fine
1/2 cup dried CRANBERRIES, cherries, raisins or “craisins”
4 tbsp. SHERRY VINEGAR
3 tbsp. WATER
1 tbsp. SUGAR
1/2 cup HAZELNUTS, toasted lightly & skinned
1/2 tsp. DIJON MUSTARD
1 tbsp. HAZELNUT OIL, if desired
4 cups FIELD GREENS & 2 cups baby TATSOI (or a combo to your liking)
In pan heat 2 tsp. oil on med til hot not smoking. Sauté shallot til golden. Stir in berries, 3tbsp vinegar, water & sugar & simmer til syrupy 4min. Transfer to bowl, cool to room temp. Toast nuts w/ s&p in skillet til golden 3min. Plate & cool. Whisk mustard, 1 tbsp vinegar, s&p. Whisk in both oils. Toss greens w/ vinaigrette, plate x6. Drizzle berry, nut.

PATTYPAN SQUASH w/ BASIL & FETA   serves 6
1 Tbsp. OLIVE OIL
4 cups small PATTYPAN squash, halved (&/or sm zucchini, slice thick)
2 cups sliced LEEK, (or 1 cup onion, or 1/2 cup shallot)
3 Tbsp. crumbled FETA cheese
2 Tbsp. finely chopped BASIL
Heat skillet med-hi. Add oil. Add squash, leek; sauté 5-7 min
til tender. S&p. Platter squash. Sprinkle w/ cheese & basil.