Recipes for April 30th Shares!

Thank you to our partners at Early Morning Farm for all the great recipes!  Looking forward to this summer!

For Green and Fresh... the KALE (and Chard)

2 tablespoons vegetable oil
salt
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons minced fresh ginger
2 jalapeño peppers, minced
2 bunches of Swiss chard – rinsed, stems cut into ½ inch pieces, leaves cut into 1 inch ribbons
1 teaspoon cumin seeds

In a large, deep skillet, heat the oil. Add the cumin and cook over moderately high heat until slightly darkened, 10 seconds. Add the jalapeños and ginger and cook, stirring, until fragrant, 1 minute. Stir in the chard leaves and stems with the water that clings to the leaves and a pinch of salt. Cover and cook over low heat, stirring, until the chard is tender. Uncover and cook over high heat until most of the liquid has evaporated, 2 minutes. Add the lemon juice, season the chard with salt and serve.


For Spring Roots... the turnips et al!

Shaved Root Vegetable Salad
2 turnips and 1-2 other root vegetables of your choice
1/2 teaspoon salt

Dressing
1/4 cup mayonnaise
1 1/2 tablespoons dijon mustard
1 tablespoon apple cider vinegar or lemon juice

Peel root vegetables. Use a vegetable peeler or mandoline to shave the roots into bite size pieces. You’ll probably have a few pieces leftover at the the end. Toss the shaved roots with 1/2 teaspoon of salt and let sit for 15 minutes. Rinse with water and then spin dry with a salad spinner, or squeeze the shreds dry with a towel.

Mix the dressing ingredients together. Toss the dressing and roots together, then season with salt and pepper to taste. I like a lot of black pepper. Serve immediately.


Grill Master's Chops Suggestions...

For 2 servings:

2 lamb chops
1/2 bunch swiss chard, washed and cut crosswise into 1 inch pieces
3 tablespoons olive oil
½ teaspoon salt
fresh-ground black pepper
1 ½ tablespoons fresh grated parmesan
½ cup grated fontina cheese

Heat the oven to 400F degrees and oil a baking dish. In a medium bowl, toss the Swiss chard with 1 tablespoon of the oil, half of the salt, and black pepper pepper. Put the chard in the baking dish.

Heat a sauté pan to high heat. Rub the lamb chops with 1 tablespoon of the oil, the remaining salt, and fresh ground black pepper. Sear the lamb chops about two minutes per side until golden.

Put the lamb chops on top of the Swiss chard. Drizzle the remaining tablespoon oil over the chard, around the lamb chops. Sprinkle the Parmesan and fontina over the chard, around but not on top of the chops. Bake until the chops are just done, about 10 – 12 minutes. Let stand 5 minutes before serving.