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Recipes for The Farm at Miller’s Crossing, Week3 – 2009

Carol Hargis, The Market Fresh Chef

 

Beet Cumin Salad Serves 4

Adapted from The Spice Bible

6 BEETS (12 if small)

1/3 cup OLIVE OIL

1 Tbsp. RED WINE VINEGAR

1/2 tsp. CUMIN

1 RED ONION

1 lg. handful PARSLEY, chop

Stem beets, leaving 3/4" attached. Don’t trim root. Wash; boil in salted water 1 hr. til tender. While holding under running cold water, peel. Trim root. Whisk oil w/ vinegar, cumin, pepper. Halve, then slice beet in slender wedges, add to dressing. Halve onion, slice in thin wedges, add to beets. Add parsley, toss. Serve warm. 

DEVILED EGGS w/ RADISH & HERBS makes 20

10 EGGS, hard boiled, peeled

1/4 cup plain nonfat YOGURT or low-fat mayo

4 tsp. Dijon MUSTARD

1/3 cup finely chopped RADISHES

4 tsp. chopped CHIVES

4 tsp. chopped THYME

Julienned radish, Chive strands, Thyme leaves for garnish

Halve eggs & put yolks in bowl. Mash w/ fork. Mix in yogurt & mustard. Mix in radish, chive & thyme. S&p to taste. Spoon in shells, mounding. Top w/ radish, chive, & thyme. 

WHITE TURNIP SOUP 6 servings

4 med. white TURNIPS, chopped (or equivalent in smaller turnips)

1 lg. ONION, chopped

3 Tbsp. BUTTER

3 slices BREAD

2 EGG YOLKS

1/2 cup CREAM

A sprinkling minced PARSLEY

In stockpot sauté turnip & onion slowly in butter 5 min. Dry out bread slices in a slow oven & crumble. To stockpot add 6 cups boiling water, s&p, & bread. Simmer soup 30 min, & puree'. Reheat on lo. Beat yolks & cream. Stir into soup. Serve at once, top w/ parsley. 

FETA DRESSING

8 oz. FETA CHEESE, crumbled

1/4 cup OLIVE OIL

1/4 cup RED WINE VINEGAR

4 oz. SOUR CREAM

1 tsp. WORCESTERSHIRE SAUCE

1 tsp. dried OREGANO

1/2 tsp. dried BASIL

Whisk all. Chill several hours before pouring over your delicious spring salad greens.