Recipes

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FARMSTAND RECIPES
by Peg Rhodes

TURNIP GREENS with ZIP!
4 oz pancetta (Ital. salt-cured bacon) or smoked bacon
1½ cups water
3/4 lb young turnip greens, stems removed*
3/4 tsp sugar
Salt, coarse black pepper
1 fresh hot pepper, or to your taste
(jalapeno, chimaya, poblano, etc)

*You could mix turnip & mustard greens. Rinse well. Cut into thin shards. Cut pancetta into ½-inch dice. In a large, non-reactive frypan, cook bacon until crisp. Add water, turnip greens, sugar, hot pepper (seeded). Reduce heat to medium; cook, covered until tender, 15-20 min. Season to taste with salt, pepper. 3-4 servings

ARUGULA-SESAME RAVIOLI
10 oz arugula, well rinsed, 1 tsp toasted sesame seed oil
drained 12 mini-ravioli or tortellini
1 tbsp. EV olive oil Salt, pepper to taste
1 or 2 garlic cloves, minced

Cook ravioli or tortellini in boiling salted water according to package instructions. Meanwhile, in a large nonstick skillet, saute garlic in oil until golden. Add arugula. Stir to coat; over low-medium heat-saute just until wilted. Remove from heat. Drain ravioli. Add to skillet; gently toss to coat. Place on 4 small plates. Top with sesame seeds & drizzle of oil. 4 first-course servings. Variation: Serve chilled with a drizzle of soy-ginger dressing (P. Rhodes)

SESAME SPINACH SALAD BUNDLES
1½ lb spinach, stemmed, rinsed
1/4 c. sake or dry white wine
2 tbsp reduced sodium soy sauce
2 tsp sugar
2 tsp Asian (toasted) sesame oil
2 tbsp toasted sesame seeds

Blanch spinach in a little boiling water 1 min. Drain; immerse in ice water; drain again. In a large bowl, mix sake, soy sauce, sugar, sesame oil. Squeeze or roll spinach tightly in a kitchen towel to remove all the water. Place in bowl with dressing; turn to coat. If making ahead, cover & chill up to 4 hours. Divide spinach into 6 cylindrical bundles; squeeze tightly to compact leaves. Arrange bundles on serving plate or small bowls. Spoon dressing over; sprinkle with sesame seeds. 6 servings (Sunset)

BRAISED ESCAROLE with TWO CHEESES
1 large head (about 1 lb) escarole, rinsed
2 tbsp unsalted butter
Salt, fresh-ground black pepper
Pinch freshly grated nutmeg
3/4 cup fat-skimmed chicken stock
2 med. garlic cloves, minced
2 tbsp fresh-graded Parmesan cheese
4 oz mozzarella cheese, shredded

Preheat oven to 325F. Blanch whole escarole in boiling water 2 min. Drain well; pat dry. Cut lengthwise from core to top into 4 wedges, keeping the core & leaves intact. Fold leaves of each wedge over core; wrap around core to make little bundles. Butter a flame-proof baking dish. Arrange escarole bundles; season with salt, pepper, nutmeg. Add stock & garlic. Cover with foil or parchment; bake in center of oven until soft, about 30 min. Pour juices & garlic into a small saucepan. Bring to high boil; cook to reduce to 3 tbsp. Preheat broiler. Drizzle bundles with reduced broth, then cheeses. Broil until golden, 2 min. 3-4 servings.

PORTOBELLO, PEPPER, CHARD WRAPS

for 2 *2 large portobello mushroom caps

Salt, pepper to taste
About ½ lb red Swiss chard
1 tbsp olive oil 2 large red bell peppers,
1 tbsp balsamic vinegar roasted, peeled (or bottled)
1 large garlic clove, minced 2 (12") wraps, any flavor

Steam chard in a little water just until tender and pliable. Slice portobello caps 1/4" thick, crosswise. Heat oil in a large skillet over med-high heat. Saute garlic with mushrooms 2-3 min. each side. Drizzle with vinegar; season to taste. Lay wraps on a flat surface. Cover each with half the cooked chard, peppers, mushrooms. Roll up, cut in half diagonally. Serve hot or cold. 2 wrap sandwiches (P. Rhodes) *Recipe may be doubled.

ROASTED HERBED BEETS
with TARRAGON VINAIGRETTE
This recipe calls for golden beets for the colorful beet and red-onion contrast. If you use regular beets, garnish them with thin lemon or orange rind slivers.

3 lb golden beets 1 tsp. salt, divided
1/4 cup olive oil, divided 1 tsp black pepper, div.
2 tbsp minced garlic, div. 1 cup red wine vinegar
1½ tsp minced fresh 1/4 cup sugar
tarragon, divided 2 tbsp fine-chopped shallots
1 tsp chop fresh thyme, . ½ tsp chopped fresh oregano
divided 2 c. vertically sliced red onion

Preheat oven to 350F. Leave root & 1" stem on beets; scrub with a brush. Place beets, 2 tbsp oil, half the oil, garlic & thyme, 1 tsp tarragon in a large bowl; toss gently. Place mixture on a jelly-roll pan. Bake 1 hour @350F or until tender. Drain; cool slightly. Trim off roots; rub off skins. Cut in half. Sprinkle with half of salt, pepper. Combine vinegar, sugar, shallots, 2 tbsp oil, remaining garlic, thyme, tarragon, salt, pepper, and oregano in a bowl. Add to beet mixture with onion; toss gently 8 servings (Cooking Light) Recipe can be halved.

ARIZONA SUNSHINE BEETS
It’s worth looking for gold beets to achieve this stunning, citrus-y, gingery, garlicky, picture-pretty dish. Ask at the farmers market, or check your local whole foods or gourmet grocery store...

3 golden beets (1 lb) peeled & trimmed
1 large garlic clove, minced
1 tsp grated fresh ginger
1 tsp grated orange rind
Salt, 1/4 tsp ground white pepper
About 1 tbsp butter, in small pieces
1/3 cup orange juice
1 or 2 naval oranges, peeled
2 tbsp white balsamic (or rice wine) vinegar
Olive oil for drizzle
Garnish: Sliced toasted almonds

AZ SUNSHINE BEETS: Heat oven to 350F. Butter or spray-coat a 10" round glass baking dish with a lid (or 11x7" baking dish). Pour orange juice into pan. Slice beets 1/4" thick. Arrange slices in prepared pan, in a single layer, closely overlapping to fit. Combine garlic, ginger, orange rind, salt, pepper. Sprinkle over beets. Dot with butter. Cover; bake 40 minutes or until done. Uncover. Slice oranges into 1/4" wheels. Arrange slices over top, overlapping. Drizzle with vinegar and oil. Top with almonds. Bake uncovered 5 minutes more. About 4 servings. (Recipe by Peg Rhodes)