Recipes

Do you have a favorite recipe you’ve made with some of the fresh ingredients found at Oakley Farmers Market? Email them to us, and we’ll include them on the site!

Acorn Squash with Chile Lime Vinaigrette
Recipe courtesy of Smitten Kitchen
Makes 4 servings

Ingredients
2 (1 1/2 – to 1 3/4-lb) acorn squash
1/2 teaspoon black pepper
1 teaspoon salt
6 tablespoons olive oil
1 garlic clove
1 1/2 tablespoons fresh lime juice, or to taste
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
2 tablespoons chopped fresh cilantro

Preparation
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

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Roasted Tomatillo and Green Olive Salsa
Makes 1.5 cups
Recipe courtesy of FoodieCrush

1 1/2 pounds tomatillos, husked
6 garlic cloves
2 jalapeno peppers
1 tablespoon olive oil
1 cup green olives
1 cup cilantro
1 lime, juiced
1 teaspoon sugar
1/2 teaspoon salt
1/3 cup water
* substitute 1 serrano pepper for the jalapeno peppers if you like more heat

Directions

1. Heat oven to 475 degrees. Spread tomatillos, garlic cloves and jalapeno on baking sheet and coat evenly with oil. Roast for 15 minutes or until tomatillos are browned and blistered.
2. Remove from oven and place in a food processor or blender with olives, cilantro, lime and sugar. Pulse 5-7 times. Add water and pulse another 4-5 times to mix.
3. Place in bowl and serve with chips or as a topping on eggs, chicken or meat.

Cucumber Sesame Salad
3 cucumbers, peeled and seeded
1 tablespoon (or more to taste) soy sauce or tamari sauce
2 tablespoons toasted white sesame seeds
2 tablespoons rice wine vinegar
1 1/2 teaspoons dark toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes

Peel and seed cucumbers and cut on the diagonal into thin slices. Toast white sesame seeds in a dry skillet until they’re golden brown. Whisk together rice wine vinegar, toasted sesame oil, soy sauce, sugar, and crushed red pepper flakes.  Toss the cucumbers with the dressing and toasted sesame seeds and serve.

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Baked Kale Chips (includes a video).
Kale has been declared the latest “super food.”  This recipe is especially easy, healthy, and delicious.

Here’s an interesting article:  7 Reasons Kale is the New Beef

For folks who like deep fried veggies, here is an easy, healthy alternative–and a great way to take advantage of the bounty of summer squash.

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Roasted Beet and Orange Salad with Feta and Walnuts
4-5 medium beets (red or red and orange mixed); olive oil to coat
2 oranges (sectioned)
2 tablespoons crumbled feta cheese
1/4 cup toasted walnuts
1 tablespoon olive oil
1 – 2 teaspoons balsamic vinegar (to taste)
Salt and pepper
Preheat oven to 350 degrees.  Wash and trim the beets.  Place on aluminum foil, drizzle with olive oil, salt, and pepper.  Bake until tender (45 – 60 minutes).  When cool enough to handle, rub beets with paper towel to remove skin and cut into bite-size pieces.
Place beets, orange slices, feta cheese, and walnuts in bowl.  Toss with olive oil and balsamic vinegar.  Season with salt and pepper to taste.
May be served at room temperature or cold.
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Spanish-Style Grilled Vegetables with Breadcrumb Picada
Recipe courtesy of Epicurious.com

On the grill

  • 3 large red bell peppers (about 1 1/2 pounds), stemmed, seeded, quartered
  • 4 large Japanese eggplants (about 1 1/4 pounds), trimmed, cut lengthwise into 3 slices
  • 4 medium green or yellow zucchini (preferably 2 of each; about 1 pound), trimmed, cut lengthwise into 1/3-inch-thick slices
  • Extra-virgin olive oil (for grilling)

For the dish

  • 6 tablespoons extra-virgin olive oil, divided
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup panko (Japanese breadcrumbs)*
  • 2 tablespoons Sherry wine vinegar
  • 1/4 cup chopped fresh Italian parsley
  • 2 tablespoons chopped fresh oregano
  • *Available in the Asian foods section of some supermarkets and at Asian markets.
Easy Eggplant Cake
Recipe courtesy of Angel Ridge Farm
Ingredients
2 cups of your favorite eggplant variety, peeled, cooked and pureed
1 cup vegetable oil
2 tsp. vanilla
1/2 cup brown sugar
1 1/2 cups white sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 egg
3 cups all-purpose flour
Directions
Preheat oven to 350 degrees.  Wash, peel, cook and puree the eggplant.  Pour puree in colander and press out excess liquid.  Mix dry ingredients together in a separate bowl.  Mix wet ingredients together and add to dry.  Pour into a well-greased 9″x13″ baking dish and bake in a preheated oven for 30 minutes.

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Tomato and Goat Cheese Wonton Cups with Balsamic Glaze
Makes 12 wonton cups
Recipe courtesy of Rachel Blumenthal at Fork It Over, Boston!
Ingredients

  • 12 cherry tomatoes
  • Goat cheese (lots!)
  • Balsamic glaze (It can usually be found in the same aisle as balsamic vinegar.)
  • 12 wonton wrappers
  • Fresh basil (optional)
Instructions
  1. Pre-heat the oven to 375F.
  2. Grease a muffin pan.
  3. Put a wonton wrapper in each cup of the muffin pan.
  4. Bake the wrappers for five minutes.
  5. Take the muffin pan out of the oven and put in all of the fillings. (You can add the glaze now or at the end; it’s up to you!)
  6. Bake for another three to five minutes.

Eggplant and Smoked Gouda Open-Faced Grilled Sandwiches
Makes 4 servings
Recipe courtesy of Epicurious

Ingredients

  • 1 lb tomatoes, finely chopped (2 1/2 cups)
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white-wine vinegar
  • 1/2 teaspoon black pepper
  • 3/4 teaspoons salt
  • 1 (8-oz) piece smoked cheese such as Gouda, mozzarella, or scamorza
  • 4 (3/4-inch-thick) slices country-style bread (from an 8-inch round loaf)
  • 2 (1-lb) eggplants
PreparationPrepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure.While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.Brush bread on both sides with 1 tablespoon oil per slice.Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.

Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.

Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.

Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

Cooks’ notes:· If you can’t grill outdoors, bread and eggplant can be cooked in 2 batches on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderate heat. Grill eggplant, turning occasionally, 10 to 13 minutes, then top with cheese. Transfer eggplant to a large baking sheet and broil about 3 inches from preheated broiler until cheese is just melted, about 1 minute. · Tomato mixture can be made 30 minutes ahead and kept at room temperature.

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Sour Pickles
Recipe courtesy of Wild Fermentation (visit their website for helpful information on pickling!)
Timeframe: 1-4 weeks
Special Equipment:

  • Ceramic crock or food-grade plastic bucket
  • Plate that fits inside crock or bucket
  • 1-gallon/4-liter jug filled with water, or other weight
  • Cloth cover

Ingredients (for 1 gallon/4 liters):

  • 3 to 4 pounds/1.5 to 2 kilograms unwaxed
  • cucumbers (small to medium size)
  • 3⁄8 cup (6 tablespoons)/90 milliliters sea salt
  • 3 to 4 heads fresh flowering dill, or 3 to 4
  • tablespoons/45 to 60 milliliters of any form of
  • dill (fresh or dried leaf or seeds)
  • 2 to 3 heads garlic, peeled
  • 1 handful fresh grape, cherry, oak, and/or
  • horseradish leaves (if available)
  • 1 pinch black peppercorns

Process:

  1. Rinse cucumbers, taking care to not bruise them, and making sure their blossoms are removed. Scrape off any remains at the blossom end. If you’re using cucumbers that aren’t fresh off the vine that day, soak them for a couple of hours in very cold water to freshen them.
  2. Dissolve sea salt in ½gallon (2 liters) of water to create brine solution. Stir until salt is thoroughly dissolved.
  3. 3. Clean the crock, then place at the bottom of it dill, garlic, fresh grape leaves, and a pinch of black peppercorns.
  4. Place cucumbers in the crock.
  5. Pour brine over the cucumbers,place the (clean) plate over them, then weigh it down with a jug filled with water or a boiled rock. If the brine doesn’t cover the weighed-down plate, add more brine mixed at the same ratio of just under 1 tablespoon of salt to each cup of water.
  6. Cover the crock with a cloth to keep out dust and flies and store it in a cool place.
  7. Check the crock every day. Skim any mold from the surface, but don’t worry if you can’t get it all. If there’s mold, be sure to rinse the plate and weight. Taste the pickles after a few days.
  8. Enjoy the pickles as they continue to ferment. Continue to check the crock every day.
  9. Eventually, after one to four weeks (depending on the temperature), the pickles will be fully sour. Continue to enjoy them, moving them to the fridge to slow down fermentation.

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