Recipe Committee

This committee is in charge of finding and cataloging recipes that use ingredients we grow in the garden.

Alex G.
Jose G.
Jessica L.

These are a few recipes with the ingredients we grew:

Navy Bean Soup with Rosemary and Kale

1 1/2 cups dried navy beans, rinsed and picked through
3 tablespoons olive oil $
2 medium yellow onions, diced (3 cups) $
4 celery ribs, diced (1 cup) $
10 garlic cloves, roasted
8 cups low-sodium chicken broth $
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 1 1/2 tablespoons chopped fresh rosemary

Garnish: shaved Parmesan cheese

Preparation
1. Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
2. Heat oil in a large Dutch oven over medium heat. Add onion, and reduce heat to low; cook, stirring occasionally, 20 minutes or until tender and lightly caramelized. Add celery, and cook, stirring occasionally, 10 more minutes or until tender. Add garlic, and cook, stirring constantly, about 1 more minute.
 3. Add beans, chicken broth, and next 3 ingredients, and bring mixture to a low boil; reduce heat to low, and simmer, partially covered, for 1 hour, until beans are tender. Tear the kale into small pieces, and stir into soup. Cook, stirring occasionally, 10 minutes or until kale is tender; discard bay leaves. Stir in rosemary. Serve immediately. Garnish, if desired.
4. Roasting garlic: Place 1 whole garlic head on a piece of aluminum foil, and drizzle with 1 tablespoon olive oil. Wrap tightly with foil, and roast at 400° for 45 minutes or until garlic is soft. Remove from foil, and set aside until cool enough to handle. Cut away the root end, and squeeze the paste from the garlic, discarding skins.

 

Lentils with Stewed Mustard Greens and Cilantro

NGREDIENTS:
 1 cup du Puy lentils
 3 cups water
 ½ brown onion, peeled and diced finely
 1-2 serrano chilis, split, seeded, and cut into long thin strips
 1 inch of ginger root, peeled, grated finely, reserved with any juices
 ½ cup packed cilantro, washed, dried, and chopped
 1 bunch mustard greens, stemmed, washed, and chopped into 1 inch bits
 2 teaspoons cumin seeds, powdered
 Neutral flavored oil as needed
 Salt and Pepper to taste,
 1 lemon, juiced, juice reserved
METHOD:

 1.Rinse lentils and pick over. Add to a 3 quart pot and cover with the water. Bring to a boil, skimming and discarding any foam that forms on the surface. Lower heat after 5 minutes and simmer until lentils are tender, but not mushy, around 30-45 minutes. There should be a little liquid left, do not drain the lentils. When the lentils are tender, heat a large (12-inch) skillet over medium heat. When the pan is hot, add enough oil to generously coat the bottom of the pan. When the oil is hot, add the chilies and stir to coat with oil. Cook 30 seconds. Squeeze the ginger juice into the oil in the pan, or just add the grated ginger, and sauté 10 seconds. Add the mustard and cilantro to the pan, toss to coat, and cook until wilted-a minute or maybe two.

2. Add the lentils to the pot with their liquid and stir gently to mix. Season with salt and pepper. Lower heat, cover the pot, and very gently simmer for 15 minutes, until mustard is tender and has a deeper flavor. Just before service, season with fresh ground pepper, and drizzle with 2 tablespoons of lemon juice. Taste, add more if needed. Serve hot with rice and raita for a complete protein.
Chef’s Notes and Tips:
 While cooking the lentils, avoid fiddling with them. Play with them too much and they will break down and become mushy, providing a murky looking and tasting dish. If you wish, you could garnish the dish with fried shallots or onion scattered over the top, or a sprinkling of toasted pumpkin seeds would be nice. Chopped toasted cashews would also be a nice addition.

 Glazed Carrots with Thyme

3 tablespoons dark-brown sugar
1/4 cup (1/2 stick) unsalted butter
2 1/2 pounds baby carrots, peeled and trimmed
1 tablespoon fresh thyme leaves, chopped
Coarse salt and ground pepper

In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.