Leek, Bacon, and Pea Risotto

Leek, Bacon, and Pea Risotto
from: Martha Stewart

Ingredients:

2 leeks, white and light-green parts only
12 cups (96 ounces) low-sodium chicken broth
4 slices bacon, cut crosswise into strips
2 1/2 cups Arborio rice
1 cup dry white wine
3/4 cup fresh or frozen peas
1/2 cup finely grated Parmesan, plus more for serving
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Directions:

1. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
   
2. Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy, about 35 minutes. Stir in peas after the final addition of broth.
   
3. Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Serve remaining risotto with Parmesan.

 

Cauliflower Pizza Crust

Cauliflower Pizza Crust
from: ifoodreal.com

Ingredients:
1 head cauliflower

1 egg

1/2 cup parmesan cheese

herb seasoning (1 tsp Italian, or rosemary, basil, parsley)
1/8 tsp salt
1/4 tsp ground black pepper

Directions:

1. Preheat oven to 375 degrees F and line round pizza baking sheet with parchment paper.
2. Rinse cauliflower, remove the outer leaves and separate into florets with a paring knife. Place cauliflower florets in a food processor and process until "rice" texture. Some coarse chunks are fine. 
3. Place on a prepared baking sheet and bake for 15 mins.
4. Remove cooked cauliflower from the oven and transfer to a bowl lined with a double/triple layered cheesecloth.  
5. Then squeeze the liquid out of the ball, cauliflower inside the cheesecloth, as hard as you can. Be patient and do this a few times until barely any liquid comes out.
6. Increase oven temp to 450 degrees F. Transfer cauliflower to a mixing bowl along with egg, cheese, herb seasoning, salt, black pepper and mix to combine. Transfer cauliflower mixture onto the same baking sheet you used to roast the florets and flatten with your hands until thin pizza crust forms.
7. Bake for 15 - 20 minutes and remove from the oven. 
8. Top with your favourite toppings and bake again until cheese on top turns golden brown. Slice and enjoy.  (You can freeze the crust tightly wrapped in plastic, for 1 month.)

 

Roasted Cauliflower Tacos

Roasted Cauliflower Tacos
from: twopeasandtheirpod.com

Ingredients:

For the Tacos:
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon sea salt
1 tablespoon fresh lime juice
1 tablespoon olive oil
1 tablespoon water
1 (15 oz.) can of chickpeas, drained and rinsed
1 small head cauliflower, washed and cut into bite-size florets
Corn tortillas
1 cup finely chopped red cabbage
1 jalapeño, sliced, seeds removed
1 large avocado, seed removed and diced
Chopped cilantro
For the Lime Crema:
1 cup plain Greek yogurt or sour cream
1/8 cup fresh lime juice
1/4 cup chopped cilantro
Salt and pepper, to taste

Directions:
Preheat oven to 400 degrees. In a medium bowl, whisk together chili powder, garlic powder, onion powder, cumin, salt, lime juice, olive oil, and water. Stir in chickpeas and cauliflower florets. Place seasoned chickpeas and cauliflower on a greased baking sheet. Roast for 30-35 minutes, stirring occasionally during cooking, until chickpeas are slightly crispy and cauliflower is tender. Remove from oven and set aside.
2. To make the lime crema, place the Greek yogurt or sour cream in a small bowl. Add fresh lime juice and cilantro. Stir well. Season with salt and pepper, to taste.
3. Take a corn tortilla and place roasted cauliflower and chickpeas on top. Top with red cabbage, jalapeño slices, avocado, and cilantro. Drizzle lime crema over the tacos and serve!

Smoked Pork Chops with Maple Baked Apples

Smoked Pork Chops with Maple Apples
From: recipegirl.com

Ingredients:
4 (1-inch) thick smoked pork chops (bone in or boneless)
1 large Rome apple, diced
1/4 cup yellow raisins
1 Tablespoon butter
2 small sliced yellow onions
1 teaspoon chopped fresh thyme
1/4 teaspoon pepper
1/2 cup chicken broth
2 Tablespoons maple syrup
1 Tablespoon all-purpose flour

Directions:
Preheat oven to 375 degrees.
2. Brown chops in large, non-stick skillet over medium-high heat for 3 to 5 minutes (turning once). Remove and place in 13x9-inch dish. Spread apple pieces and raisins over the top and along the sides.
3. Add butter, onions, thyme, and pepper to the skillet and cook until onions are browned and tender (about 15 minutes); transfer to baking dish and arrange over and around the chops. Combine chicken broth, syrup and flour. Pour into the baking dish.
4. Cover with foil and bake 25 to 30 minutes, until sauce is bubbling.

Apple Cider Roasted Brussel Sprouts

Apple Cider Roasted Brussels Sprouts
From: midgetmomma.com

Ingredients:

• 1 ½ pounds Brussels sprouts
• 3 to 4 tablespoons olive oil
• ¾ teaspoon sea salt
• ¼ teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ½ cup apple cider

Directions:

Preheat the oven to 400 degrees. Cut the Brussels sprouts in half and remove outer leaves. On a large rimmed baking sheet, toss Brussels sprouts with enough olive oil to coat, and add salt, pepper, garlic powder, onion powder and apple cider. Roast Brussels sprouts for about 25 to 35 minutes, depending on the size. Stir the Brussels sprouts even 10 minutes to ensure even roasting, until Brussels sprouts are fork tender.

Our Next Generation/2015 CSA

The next generation of our family farm is eager to learn about the fruits and vegetables we grow. They help where they can and are amazed at what they see.

Bryn and Declan love eating their veggies. Sign up for our 2015 CSA program and you too can live a healthier life. Experience a wide variety of fruits and vegetables picked fresh for you, from a local, family owned and operated farm. Visit our website to learn more!