Red Curry with Green Beans, Potatoes and Shrimp

Materials:

• 4 tsp. canola oil
• 1 lb. shrimp
• 1 lb. potatoes (about 4 medium), cut into 3/4" cubes - sweet potatoes are also good!
• 1-1/2 (14 oz.) cans "lite" coconut milk
• 3/4 c. vegetable broth or reduced-sodium chicken broth
• 1 Tbsp. red curry paste
• 1 lb. green beans, trimmed and cut into 1" pieces
• 2 Tbsp. brown sugar
• 2 tsp. lime juice
• 1/2 tsp. salt (add more to taste)
• 1/3 c. cilantro, chopped
• 1 lime, quartered

Methods:

1. Heat oil in a large non-stick skillet over medium-high heat. 
2. Add potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
3. Add coconut milk, broth and curry paste to taste.
4. Bring to a boil; reduced to a simmer, and cook, stirring occasionally, until the potato is just tender, about 4 minutes. 
5. Add the shrimp, green beans and brown sugar; return to a simmer and cook, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
6. Stir in lime juice and salt.
7. Sprinkle with cilantro and serve with lime wedges. 

Swedish Pickled Cucumbers - From Sean and Valerie

Materials:

• 1 lb. pickling (Kirby) cucumbers (3 small) - sliced into 1/8" rounds
• 1-1/2 c. white vinegar
• 1-1/2 c. sugar
• 1 tsp. table salt
• 12 whole allspice berries

Methods:

1. Place cucumber slices in medium heatproof bowl.
2. Bring vinegar, sugar, salt, and allspice to simmer in a small saucepan over high heat, stirring occasionally to dissolve sugar.
3. Pour vinegar mixture over cucumbers and stir to seperate slices.
4. Cover bowl with plastic wrap and let sit for 15 minutes.
5. Uncover and cool to room temperature, about 15 minutes.
6. Pickles can be refrigerates in their liquid airtight contained for up to 2 weeks.

Recipe originally from Cooks Illustrated Jan 1 2009.

Quick Homemade Bread and Butter Pickles - From Sean and Valerie

Materials:

• 1 lb. pickling (Kriby) cucumbers, sliced crosswise into 1/8" discs (use the Mandolin!)
• 1 medium onion, haved and sliced thin (use the Mandolin!)
• 1 Tbsp. kosher salt
• 1 c. cider vinegar
• 3/4 c. sugar
• 1/2 tsp. yellow mustard seeds
• 1/4 tsp. ground celery seeds
• 1/8 tsp turmeric

Methods:

1. Toss cucumbers, onion, and salt in colander set over bowl. Let stand one hour. Discard drained liquid.
2. Bring vinegar, sugar, mustard seeds, celery seeds, and turmeric to boil in a large saucepan. Reduce heat to low, add cucumbers and onion, and press to submerge liquid. Cover and cook until cucumbers turn dullish olive-brown, about 5 minutes.
3. Transfer entire pan contents to glass bowl. Refrigerate, uncovered, at least 2 hours before serving. (Pickles can be refrigerated in covered container up to 2 weeks.)

Slow Cooker Spicy Pork and Cabbage

Materials:

• 1-2 pork tenderloins
• 4 c. coarsely shredded cabbage (about 1 head)
• 3 tart apples, cored and diced
• 1/2 small onion, chopped
• 2 whole cloves
• 1 bay leaf
• 1 c. sugar
• 4 Tbsp. cider vinegar
• 2 tsp. salt

Methods:

1. Season pork lightly with salt and pepper.
2. Place cabbage, apples and onions in the crock pot.
3. Add remaining ingredients except pork.
4. Toss together well to evenly distribute spices.
5. Arrange pork on top of cabbage mixture.
6. Cover and cook on low for 8-10 hours or high for 4-5 hours.

Carrots with Fresh Green Coriander (Indian cooking class delight)

Materials:

• 2 lbs. carrots, cut on the bias into 1/8" slices (yay mandolin!)
• 1/2" piece of giner, peeled and minced
• 4 Tbsp. vegetable oil
• 1 tsp. whole cumin seeds
• 1-2 fresh hot chillies, seeded and chopped (very hot with two!)
• 2 Tbsp. ground coriander seeds
• 1/2 tsp. ground turmeric
• 1 oz. fresh coriander (cilantro), finely chopped
• 1 tsp. salt
• orange juice (as needed, to taste)

Methods:

1. Heat oil in a wok or skillet. When hot, add the whole cumin seed. When the seeds begin to sizzle, add the ginger and green chillies. 
2. When the ginger begins to brown add the carrots, ground coriander and turmeric. Stir fry for 2-3 minutes. 
3. Add the fresh coriander and salt. Cover and let simmer for 3-4 minutes or until the carrots are 'al dente'.
4. Taste the carrots, and if not sweet enough, add a splash of orange juice.
5. Remove carrots with slotted spoon and serve immediately. 

Seared Scallops with Beet Raita

Materials:

Scallops

• 2 lbs. sea scallops, trimmed of foot, washed and patted dry
• 2 Tbsp. cumin seeds
• salt and pepper, to taste
• 2-1/2 Tbsp. vegetable oil
• 2 leeks, cut into 1/2" slices
• 1/2 medium head cauliflower, cut into 1/2" florets
• 1 Tbsp. curry powder
• 1/2 tsp. turmeric
• 1/2 tsp. cayenne
• 1/3 c. water
• splash white wine
• 1/4 c. coconut milk

Garnish

• 1/4 c. fresh cilantro, finely chopped
• 1 Tbsp. fresh lemon juice

Raita

• 1-1/2 c. yoghurt
• 1 large beet, scrubbed, peeled and grated
• 1/2 tsp. honey
• 1 tsp. lime juice
• 2 Tbsp. dill, finely chopped
• salt and freshly ground pepper, to taste

Methods:

Scallops

1. In a medium sized bowl, toss scallops with cumin seeds and salt and pepper to taste.
2. Heat 1-1/2 Tbsp. of oil in a 2-inch non-stick skillet over moderate heat until hot but not smoking, then sear the scallops until golden, approximately 2-3 minutes on each side. Transfer with tongs to a plate and keep warm.
3. Heat remaining oil in skillet (do not clean) until hot but not smoking, and add the curry, turmeric and cayenne and cook 2-3 minutes or until fragrant. 
4. Add the cauliflower and leeks, wine and water and coconut milk and simmer covered until vegetables are almost tender, 5-7 minutes.
5. Remove cover, stir in cilantro and lemon juice and season with salt and pepper. 
6. If necessary, remove the vegetables with a slotted spoon until the sauce has thickened.
7. Return the vegetables to the sauce to warm through. 

Raita

1. Whisk the yoghurt, honey, dill and lime juice in a medium bowl.
   
2. Add the beets and mix thoroughly.
   
3. Correct the seasoning with salt and pepper.

Serving

1. Serve the seared scallops on top of the vegetables with Beat Raita on the side.
   
2. Beet Raita is also great on its own as a dip for bread.

Spinach and Mushroom Quiche

Materials:

• 1 Tbsp. butter
• 3 cloves garlic, minced
• 1 small onion
• 1 (10 oz.) package frozen spinach
• 1 (4.5 oz.) can mushrooms
• 1 (6 oz.) package herb & garlic feta
• 1 (8 oz.) package cheese (swiss or other)
• pie crust
• 4 eggs
• 1/2 c. milk
• salt and pepper, to taste
• pinch nutmeg

Methods:

1. Preheat oven to 375F.
2. Saute onion and garlic until translucent and then add in spinach and mushrooms.
3. Stir in feta and 1/2 of the cheese.
4. Spoon the mixture into the pie crust.
5. Cover with remaining cheese. 
6. In a bowl, whisk eggs, milk, salt, pepper and nutmeg.
7. Pour egg mixture into pie crust.
8. Bake 35-40 min or until center is firm.
9. Let stand 10 min. before serving.

Tomato Broccoli Bake

Materials:

• 3/4 c. uncooked elbow macaroni
• 1 medium onion, thinly sliped
• 3 garlic cloves, mined
• 2 teaspoons butter
• 2 c. chopped fresh broccoli
• 2 c. chopped seeded tomato, chopped
• 1/2 c. minced fresh parsley
• 1 tsp. chicken bouillon granules
• 1/4 tsp. salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1 c. shredded cheese (cheddar, can use reduced fat, or a mix)

Methods:

1. Heat oven to 375F.
2. Cook macaroni according to package directions; drain and set aside.
3. In a saucepan, saute onion and garlic in butter until tender. Add broccoli, tomatoes, parsley, bouillon, salt, oregano and basil; bring to a boil.
4. Reduce heat; cover and simmer for 3 minutes.
5. Stir in macaroni and 3/4 c. cheese.
6. Transfer to an 8" square baking dish coated with non-stick spray. 
7. Cover and bake at 375F for 20 minutes or until heated through.
8. Uncover, sprinkle with remaining cheese.
9. Bake 5 minutes longer or until cheese is melted.

African Curry

Materials:

• 1 Tbsp. olive oil
• 1 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 bay leaf
• 1 (14.5-oz) can whole peeled tomatoes, drained
• 2 tsp. curry powder
• 1/8 tsp. salt
• 2 lbs. chicken breast, cut into small pieces (can replace with 1 lb. shrimp or crab)
• 1 (14-oz) can unsweetened coconut milk
• 1 lemon, juiced

Methods:

1. Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf and saute until onion in lightly browned. 
2. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. 
3. Mix in the chicken, and cook 15-20 minutes, until no longer pink and juices run clear.
4. Reduce skillet heat to low. Stirring constantly, gradually blending in the coconut milk over a period of about 10 minutes. 
5. Mix in lemon juice right before serving.

Smoked Salmon Quiche (Likely the most expensive quiche I've made, and worth every penny)

Materials:

• 1-1/2 Tbsp. butter
• 2 Tbsp. shallots, chopped
• 1 leek, cut into 1/2" slices
• 6-8 oz. lox, cut into small pieces
• 8 oz. emmenthaler or swiss cheese
• 1 c. whipping cream
• 4 eggs, beaten
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. chopped dill
• chives, to taste
• paprika
• frozen deep dish pie crust

Methods:

1. Preheat oven to 375F.
2. Saute shallots and leek in butter until they begin to soften.
3. Layer half of cheese on bottom of pie dish.
4. Layer lox and leek mixture.
5. Top with remaining cheese.
6. Mix together eggs, whipping cream, salt, pepper, dill and chives.
7. Pour egg mixture into the pie crust.
8. Sprinkle paprika on top.
9. Bake 40min or until center is no longer liquid. 

Chickpea and Eggplant Stew (A hearty, tasty stew great for chilly nights)

Materials:

• 1 Tbsp. olive oil
• 1-1/2 c. salami, cubed
• 1 medium onion
• 1 medium green bell pepper, diced
• 6 cloves garlic, crushed
• 1 large eggplant, peeled, seeded and cubed
• 1 Tbsp. tomato paste
• 1 bunch cilantro, chopped
• salt and pepper, to taste
• dried oregano, to taste
• 1 (15-oz) can garbanzo beans (chickpeas)
• 1 (14.5-oz) can diced tomatoes
• 2 bay leaves
• 4 green onions, chopped
• 6 cups water
• 1 Tbsp. distilled white vinegar
• hot sauce (optional)

Methods:

1. Heat the olive oil in a large saucepan over medium heat. Stir in the salami, and cook until even browned.
2. Mix in onion, bell pepper and garlic. Cook until tender.
3. Mix in eggplant, tomato paste, and cilantro, and season with salt, pepper and oregano. Continue cooking 15 minutes. Mash the eggplant as it softens, and add a little water if necessary to keep the ingredients from drying out.
4. Stir the garbanzo beans, bay leaves, and green onions into the skillet, and pour in the water. Bring to a boil for 5 minutes. 
5. Reduce heat to low, cover, and simmer for 15 minutes. 
6. Stir in vinegar and hot sauce before serving over white steamed rice.

Spicy Oatmeal Raisin Cookies

Materials:

• 1/2 c. butter, softened
• 1/2 c. butter flavored shortening (can use all butter, but this makes the cookies softer)
• 1 c. light brown sugar, packed
• 1/2 c. white sugar
• 2 eggs
• 1 tsp vanilla extract
• 1-1/2 c. all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 3 c. rolled oats
• 1 c. raisins

Methods:

1. Preheat oven to 350F.
2. In a large bowl, cream butter, shortening, brown sugar, white sugar, eggs, vanilla until smooth.
3. In a separate bowl, combine flour, soda, cinnamon, cloves, nutmeg, ginger, salt.
4. Stir in flour mix to the sugar mixture.
5. Stir in oats and raisins.
6. Bake 10-12 minutes until light and golden. Do not overbake. 
7. Let cool 2 minutes before removing from cookie sheet to cool completely.

Edamame Dip (Inspired by Greg)

Materials:

• 1 lb. of fresh or frozen shelled edamame (~ 3 cups)
  
• 2-1/2 tsp. salt
  
• 1 Tbsp. chopped garlic
  
• 5 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lime juice
• 1 tsp. sugar
• 1/2 tsp. black pepper
• 1/2 c. cilantro, chopped

• Chips, bread or crudites to dip

Methods:

1. Cook edamame in 1-1/2 quarts boiling water with 1-1/2 tsp. salt in heavy saucepan for 3 minutes. Reserve 3/4 cups cooking liquid and drain edamame in colander. Rinse edamame under cold water until cool.
2. Dry saucepan and add garlic and 3 Tbsp oil, then cook over low heat, stirring occasionally, until garlic is pale golden, 3 to 5 minutes.
3. Puree (in blender or food processor) 2 cups edamame with garlic-oil mixture. Blend in 1/2 cup reserved edamame cooking liquid.
4. Add in remaining cup edamame, lime, sugar, pepper, remaining 2 Tbsp oil, and remaining teaspoon salt and pulse slightly until slightly lumpy.
5. Add remaining 1/4 cup cooking liquid to thin if desired, then mix in cilantro.
6. Transfer dip to serving dish to serve! Great as a veggie dip. 
7. Note: can make the dip minus cilantro a day ahead if chilled. Bring to room temperature and stir in cilantro before serving.

Source: epicurious.com

Quick Turkey a la King (the absolute best dish for using up Thanksgiving leftover turkey)

Materials:

• 2 Tbsp. butter
• 1 small onion
• 1/2 c. chopped red or green pepper
• 1 Tbsp. flour
• 1 c. milk
• 1 (10 oz) can of condensed cream of mushroom soup (the garlic version is great)
• 2-3 c. cooked chicken or turkey
• Salt and pepper, to taste  

• Texas Toast (or Noodles or Rice)

Methods:

1. Saute green/red pepper and onion in butter until tender.
2. Dust flour overtop, then slowly stir in milk. 
3. Add cream of mushroom soup.
4. Heat slowly, stirring constantly.
5. Add the remaining ingredients. Cook 10min longer.
6. Serve overtop of buttered toast.

Yield: ~5 servings

PS - I *might* have crossed the border several times smuggling frozen turkey in order to make this dish. I always hope I don't run into any search dogs - they'd think it was quite the find!

Kohlrabi Ham Bake (Yet another farm share find)

Materials:

• 3 Tbsp. butter
• 4 kohlrabi, peeled and diced (can also use mandolin)
• 8 oz. thick ham, diced (if mandolin kohlrabi, use thinner ham)
• 2 Tbsp. fresh chopped Parsley
• 3 egg yolks
• 1 cup light cream
• 2 Tbsp all-purpose flour
• Pinch mace or nutmeg
• Salt and Freshly ground pepper, to taste

Methods:

1. Preheat oven to 350F. 
2. In a large skillet, melt butter on medium heat. 
3. Add diced kohlrabi and cook for 8-10 min.
4. Beat the egg yolk, and whisk in the cream, flour, nutmeg/mace, salt and pepper until well combined.
5. Place half of the cooked kohlrabi on the bottom of an oven-proof casserole dish.
6. Layer on the diced ham and parsley.
7. Top with the remaining kohlrabi.
8. Pour the sauce ingredients over the kohlrabi and ham.
9. Bake for 30-35 min or until lightly browned on top.