Recipes for The Farm at Miller’s Crossing, Week2 – 2009

Carol Hargis, The Market Fresh Chef

 

SPICY BROCCOLI RABE   serves 4

1 cup BROTH ( chix, beef, veggie – your choice, even water or white wine is OK)

1&1/2 lb. BROCCOLI RABE, hollow stems trimmed

1 RED BELL PEPPER, cut in thin strips

1/2 tsp. dried HOT PEPPER FLAKES

3 CLOVES GARLIC, smashed

Combine all in saucepan, s&p to taste, simmer covered, stirring a bit, 10 min. 

PORTUGESE COLLARDS serves 6  from Couve à Mineira

1&1/2 bunches COLLARDS, washed & stemmed

2 Tbsp. OLIVE OIL

2 Tbsp. BUTTER

1-2 CLOVES GARLIC, mince

1 chix (or veggie) BOULLION CUBE

WHITE PEPPER

Stack collard leaves, rollup the longway tightly, cut crossways in 1" strips. Cook in big pot boiling water til tender, still bright green, 3-5min. Drain. Heat oil, butter in big skillet on med. Add garlic, bouillon, cook, mash cube, til garlic soft, 1-2. Add green, sauté 3-5. Pepper. 

ORANGE & RADISH SALAD serves 4

1 cup grated RADISH

2 cups ORANGE sections

1 tbsp. CILANTRO, minced

2 tbsp. ORANGE JUICE

1 tsp. CONFECTIONERS’ SUGAR

1/4 tsp. SALT

Combine all in bowl, cover & set aside at least 30 min. Serve room temp. 

BOK CHOY TOFU STIR-FRY  serves 2

1&1/2 tbsp. SOY SAUCE

1 tbsp. SHERRY

1 tsp. SESAME OIL

1 tsp. CORNSTARCH

2 tsp. VEGETABLE OIL

3 CLOVES GARLIC, minced

1 tbsp. minced GINGER

1/8 tsp. dried CRUCHES RED PEPPER

3&1/2 cups BOK CHOY, thinly sliced trimmed

5-oz can sliced WATER CHESTNUTS, drained

3 SCALLIONS, 1" pieces

10&1/2 oz. extra-firm TOFU, drained, 3/4" dice (optional)

Whisk soy, sherry, sesame oil, starch. Heat oil very hot in heavy wok/ skillet on hi. Add garlic, ginger, crush red pepper. Stir-fry til aromatic 30sec. Add bok-choy, stir-fry til just wilted 2min. Mix in chestnut, onion & stir-fry til onion tender 1min. Add tofu, litely stir-fry til tofu just heated thru, 2min. Pour on soy/starch slurry. Stir-fry til sauce boils/thick 1min.