Wednesday, 11 September 2019

Posted by Prairie Urban Farm in | 14:23 No comments
We were happy to host Chef Elizabeth Dowdell and her partner, Daniel, for a cooking class and wonderful dinner all made with fresh vegetables that were picked that afternoon from our farm.

She shared the recipes she used. We will post them here over the next few weeks.

Sauteed Greens

Ingredients

walnuts
chard (or kale, beet greens, spinach or a combination) - a lot!
maple syrup
oil
salt & pepper to taste
goat cheese (optional)

Directions

Bring a saute pan to medium heat. Add walnuts and after about a minute start to shake pan over heat every 10 - 20 seconds, moving regularly until nuts are brown and aromatic (about 8 min). Remove from pan to a cookie sheet or other surface to cool. Hint - Toast in bulk and store in an airtight container.  Bring pan back to heat. Add oil, greens, maple syrup, salt and pepper. Toss until greens are wilted and bright in colour (about 2-3 min). Garnish with toasted nuts and goat cheese (optional).

Carrot Top Pesto
(from allrecipes.com)

Ingredients

2 cups carrot tops
2 tbsp olive oil
1/4 cup pure maple syrup
1 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 cup packed fresh parsley leaves
1/3 cup finely shredded parmesan cheese
2 cloves garlic
1 tsp pure maple syrup
2/3 cup extra virgin olive oil
2 lbs carrots

Directions

Preheat oven to 375 F. Scrub carrots very well and trim. Halve any large carrots lengthwise. Arrange in a shallow, foil-lined roasting pan. Toss with 2 tbsp olive oil and 1/4 cup maple syrup. Season with 1/2 tsp each salt and pepper. Roast in the oven until tender, stirring once or twice, about 40 min. Meanwhile, wash and trim 2 cups carrot greens. Bring water to a boil in a large saucepan. Add greens, cook until just wilted, about 30 seconds. Drain and immediately plunge in a bowl of ice water. Remove and blot dry on paper towels. Combine carrot greens, parsley, garlic and remaining 1 tsp maple syrup in a food processor. Pulse to chop. With machine running drizzle in olive oil until well combined. Season pesto with remaining 1/2 tsp salt and 1/4 tsp pepper. Drizzle roasted carrots with a little pesto and serve remaining pesto on the side.



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