Herb Cream Cheese Scrambled Eggs

Herb cream cheese scrambled eggs

By Heidi Swanson for 101 Cookbooks; adjusted for Intervale Food Hub members

Ingredients

8 oz. herbed cheese spread (or make your own using the recipe below):

8 oz / 225 g cream cheese, room temperature
4 tablespoons chopped herbs - equal parts thyme, tarragon, oregano
6 green onions, with greens, chopped
1/3 cup (big handful) chopped chives
fine grain sea salt and freshly ground pepper

1 tablespoon unsalted butter
3 eggs, well whisked
plenty of toast, for serving

Directions

Place the cream cheese in a medium bowl, add the herbs and mash with a fork until the herbs are evenly distributed. Add the green onions, most of the chives, a generous pinch of salt, and mash until those are incorporated as well. Set aside.

Melt the butter in a skillet over medium-heat. Add the eggs and let them set a bit. Use a spatula to fold them over themselves, let them set a bit again, and repeat until they are nearly cooked to your liking. Remove from heat, add 2 dollops of the cream cheese (roughly a tablespoon each) to the skillet, count to ten, then stir a bit more to work the cream cheese into the eggs. Serve sprinkled with the remaining chives, salt and pepper to taste, and toast on the side.

Serves 2, feel free to scale up with more eggs if you have more people to feed.

 

"World's Best" Carrot Raisin Salad

Carrot raisin salad

By Tom Conway for Tall Clover Farm; adjusted for Intervale Food Hub members

Ingredients:

  • 2 pounds of carrots
  • 2 T. olive oil
  • juice of 2 small limes
  • 1 T. Sugar
  • 1/2 cup golden raisins
  • 1/2 cup zante currants (or additional raisins)
  • pinch of salt
  • pinch of pepper

Preparation:

  1. Grate carrots, use fine grater

  2. Add raisins and currants

  3. Mix olive oil, lime juice, sugar, salt, pepper

  4. Pour dressing over carrots and raisins

  5. Toss salad

  6. Refrigerate, toss again before serving

Galicky Mushrooms and Kale

Garlicky mushrooms and kale

From Caroline Russock for Serious Eats; adjustments made for Intervale Food Hub members

Ingredients

  • 1 teaspoon olive oil
  • 6 cloves garlic, minced
  • 1/4 teaspoon salt
  • 8 ounces cremini or button mushrooms, sliced (about 2 cups)
  • 1 pound kale, coarse stems removed, leaves sliced or torn into pieces
  • Several pinches of freshly ground black pepper 

Directions

Preheat a large skillet over medium heat. Sauté the garlic in the oil for about 2 minutes, being careful not to burn it. Spray it with a little nonstick cooking spray if needed. Add the mushrooms and sprinkle on the salt. Let them cook for 5 to 7 minutes, stirring often, until the moisture has released and the mushrooms are lightly browned. Add the kale and pepper, and use tongs to sauté for about 10 more minutes. Add splashes of water if the pan seems dry. The kale should be tender and cooked down pretty well. Serve immediately. 

Kale and Lentils with Tahini Sauce

Kale with Lentils and Tahini sauce

From Real Simple; adjustments made for Intervale Food Hub members. Photo by Paul Sirisalee

Ingredients

2 tablespoons tahini (sesame paste)

2 tablespoons fresh lemon juice

2 tablespoons olive oil

kosher salt and black pepper

1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)

1 15-ounce can lentils, rinsed (or cook your own from dried)

Directions

  1. Whisk together the tahini, lemon juice, oil, 2 tablespoons water, ¾ teaspoon salt, and ¼ teaspoon pepper. 
  2. In a large skillet over medium heat, cook the kale and ¼ cup water, covered, tossing occasionally, until tender, 6 to 8 minutes. Drain the kale and fold in the lentils. Serve with the tahini sauce.

Asian Sesame Cucumber Salad

Asian Sesame Cucumber Salad

From Willow Arlen at Will Cook for Friends; adjustments made for Intervale Food Hub members

Serves 4

Ingredients

  • 2 cucumbers, chilled

  • 2 large carrots

  • 1 tsp. Kosher salt

  • 2 TBSP rice vinegar

  • 1 TBSP fresh lime juice (about half a lime)

  • 2-3 TBSP honey, to taste

  • 1 tsp. Toasted sesame oil

  • pinch of red pepper flakes, to taste

  • ½-1 TBSP toasted sesame seeds

  • 1 scallion, sliced

  • 2 TBSP fresh cilantro, chopped (optional)

Instructions

  1. If you have a spiralizer, use it to cut the cucumbers and carrots into long noodles. Or slice the carrots and cucumber thinly with a knife.

  2. Place the spiralized cucumber into a strainer and toss with 1 tsp. kosher salt. Let the cucumber drain for 15-20 minutes to remove excess water.

  3. Meanwhile, in a small bowl or glass measuring cup, whisk together the vinegar, lime juice, honey, sesame oil, red pepper flakes, and sesame seeds.

  4. Once the cucumber has drained for a bit, spread it onto a layer of paper towels, or a clean dish towel, and gently pat out as much moisture as you can. Place the "noodles" into a large bowl, and add 2-3 TBSP dressing, to coat. Toss to combine, then garnish with additional sesame seeds, sliced scallions, and fresh cilantro. Serve immediately. (Leftover salad can be stored in an airtight container in the fridge for up to a day, but keep in mind that the cucumber will continue to release excess water as it sits and may need to be drained.)

Rhubarb Tarte Tatin

Rhubarb Tarte Tatin

From Todd Coleman for Saveur; adjustments made for Intervale Food Hub members

serves 6-8

Ingredients

3⁄4 lb. rhubarb, trimmed and cut into 1 1⁄2" pieces on an angle

1 1⁄2 cups sugar

4 tbsp. unsalted butter, plus 6 tbsp. cut into 1⁄2" cubes and chilled

1 tbsp. fresh lemon juice

2 tsp. vanilla extract

1⁄2 tsp. kosher salt

2 1⁄2 cups flour

2 tsp. baking powder

1⁄2 cup vegetable shortening

1⁄3 cup milk

2 eggs

Vanilla ice cream or whipped cream, for serving (optional)

Instructions

Heat oven to 375°. Combine rhubarb, 1 cup sugar, 4 tbsp. butter, lemon juice, vanilla, and 1⁄4 tsp. salt in a 9" cast-iron skillet over medium heat. Cook, stirring occasionally, until sugar is melted and rhubarb is tender and slightly caramelized, 8-10 minutes.

Meanwhile, whisk together remaining sugar and salt, plus flour and baking powder in a bowl. Add remaining butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and eggs and stir until a soft, sticky dough forms. Place spoonfuls of dough over rhubarb mixture and smooth with a nonstick spatula. Bake until the crust is golden and cooked through, about 30 minutes. Remove skillet from oven; place a large flat serving platter on top of the skillet and invert quickly and carefully. Serve warm or at room temperature with ice cream or whipped cream, if you like.

Strawberry Rhubarb Crisp Bars

Strawberry Rhubarb Crisp Bars

Recipe from Deb Perelman for Smitten Kitchen; adjustments made for Intervale Food Hub members

Yield: 16 small bars, as shown, or 8 large ones; recipe can be doubled and baked in a 9×13-inch baking pan, where they will come out a little thicker

Ingredients

1 cup (80 grams) rolled oats
3/4 cup (95 grams) plus up to 2 tablespoons (15 grams) extra all-purpose flour
1/2 cup (95 grams) light brown sugar
Heaped 1/4 teaspoon table salt
6 tablespoons (85 grams) unsalted butter, melted
1 teaspoon cornstarch (optional, but helps firm up the filling)
1 tablespoon (15 ml) lemon juice
1 tablespoon (15 grams) granulated sugar, divided
1 cup (125 grams) small-diced rhubarb (from about 1 1/2 medium stalks)
1 cup (155 grams) small-diced strawberries
Powdered sugar, for decoration, if desired

Directions

Heat oven to 375 degrees F. For easy removal, line bottom and two sides of 8-by-8-inch square baking pan with parchment paper. No need to bother (and no greasing needed) if you plan to serve them right in the pan.

Place oats, 3/4 cup flour, brown sugar and salt in bottom of baking pan and mix. Pour melted butter over, and stir until clumps form. If the clumps feel soft or look overly damp, add the remaining 2 tablespoons flour. Set aside 1/2 cup of the crumble mixture. Press the rest of the crumb mixture evenly in the bottom of the pan.

Spread half the fruit over the crust. Sprinkle it evenly with cornstarch, then lemon juice, and 1/2 tablespoon of granulated sugar. Spread remaining fruit over this, and top with second 1/2 tablespoon sugar. Scatter reserved crumbs over fruit and bake bars for 30 to 40 minutes, until fruit is bubbly and crisp portion is golden and smells toasty and amazing.

Let cool in pan in the fridge. Cut into squares and sprinkle with powdered sugar before serving. Store leftovers in fridge.

Mushroom and Pesto Egg Toast

Inspired from the recipe by Spork Me. Photo By Spork Me.

Ingredients (serves 2):

  • handful sliced mushrooms, stems removed and covered in olive oil, salt and pepper
  • 2 slices bread (more if you're using baguette)
  • 2 eggs
  • Joe's Kitchen Pesto
  • Optional: Cheddar Cheese for melting on top.

Directions:

  • Roast the mushrooms for about 10 minutes at 375F until they start to soften. 
  • In a heated and greased pan, crack eggs, top with pesto and cheese, being careful not to overflow the egg.  Cook about 5-10 minutes, until the yolks are cooked to your liking.
  • Serve on toast, with a bit more pesto on top.

 

Curried Carrot Soup

Recipe courtesy of BBC Food. Adapted for Intervale Food Hub members!

 

INGREDIENTS

1/2 cup unsalted butter

1/2 cup onion, chopped

2 garlic cloves, crushed

1lb carrots, peeled and chopped into small pieces

½ tsp curry powder

2 cups chicken stock (or vegetable stock)

1 bouquet garni (fresh herb bundle) - or, a mix of your favorite dried herbs.

INSTRUCTIONS

  1. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5-6 minutes, or until softened.

  2. Add curry powder to the vegetables and cook a further 2-3 minutes.

  3. Add the stock, bouquet garni/herbs, and bring to the boil. (Add more water or stock if the vegetables are not covered). Reduce to a simmer and cook for 30 minutes.

  4. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and freshly ground black pepper.

  5. To serve, ladle the soup in serving bowls.

 

Butter Pesto Salmon

Recipe courtesy of Simply Home Cooked

 

INGREDIENTS

4 tbsp Basil Pesto

½ cup butter (softened)

1 garlic clove, zested

4 (7oz) salmon fillets

salt & pepper to taste

1 tsp fresh lemon juice

 

INSTRUCTIONS

  1. In a bowl combine the basil pesto, softened butter, and zested garlic using a fork.
  2. Like a baking sheet with foil and lay the salmon fillets on top. Generously season with salt and pepper and squeeze a little bit of lemon juice on top. (About ¼ tsp per fillet)
  3. Scoop out the butter pesto using a cookie
  4. scoop and place 2 scoops on each fillet.
  5. Preheat your oven to 400 degrees Fahrenheit and bake for 10 minutes.

 

Flourless Oatmeal Carrot Cake Cookies

Recipe By I Heart Eating

Ingredients

Cookies

  • 3 c . rolled oats divided
  • 1 tsp . baking powder
  • 2 tsp . ground cinnamon
  • 1 tsp . ground ginger
  • 1/2 tsp . ground nutmeg
  • 1/2 tsp . salt
  • 1/3 c . coconut oil
  • 1 c . brown sugar packed
  • 2 large eggs
  • 1 tsp . vanilla extract
  • 2 c . grated carrot
  • 1 c . shredded coconut
  • 1/2 c . chopped pecans optional

Icing

  • 2 oz . cream cheese
  • 1 c . powdered sugar
  • 2-3 T . milk

Instructions

  • Line two baking sheets with parchment paper; set aside.
  • Grind two cups of oats into flour (a blender or food processor should do this).
  • In a medium bowl, whisk together oat flour, remaining 1 cup oats, baking powder, cinnamon, ginger, nutmeg, and salt.
  • With an electric mixer (either hand or stand), beat together the coconut oil and sugar until combined.
  • Beat in the eggs and the vanilla until combined.
  • Stir in the flour mixture just until combined.
  • Stir in the carrots, coconut, and nuts, if using.
  • Cover, and chill in the refrigerator for 1 hour.
  • Preheat the oven to 350 F.
  • Using a 1 ½ tablespoon cookie scoop, drop about batter about 2-inches apart onto the prepared baking sheets.
  • Gently flatten slightly, if desired.
  • Bake for 10-15 minutes, or until cookie is set and very lightly browned at the edges.
  • Remove from the oven and let the cookies cool on the sheets for at least 5 minutes.
  • Transfer to wire cooling rack to cool to room temperature before icing.
  • To make icing, beat together cream cheese, powdered sugar, and 2 tablespoons milk until well-combined.
  • Add additional milk as needed to get to desired consistency.
  • Drizzle icing over cooled cookies.
  • Cover, and store leftover cookies in the fridge.

Lettuce, Basil, and Cucumber Salad with Goat Cheese

  • 3/4 cup plus 5 to 6 tbsp. extra-virgin olive oil, divided
  • 1 qt. loosely packed fresh basil leaves (4 oz.)
  • About 1 1/4 tsp. kosher salt, divided
  • 5 or 6 Persian cucumbers or 1 1/2 English cucumbers, cut into chunks
  • 5 small heads Little Gem* lettuce or 3 hearts of romaine, torn into pieces
  • About 2 tbsp. lemon juice
  • 10 ounce fresh goat cheese

Method

1. Put 3/4 cup oil in a blender, add a few basil leaves, and pulse to blend. Continue pulsing as you add more leaves and 1 small ice cube (it helps move the leaves around); blend until mixture is smooth. Season with about 1 tsp. salt.

2. Put cucumbers and lettuce in a large bowl, add 5 to 6 tbsp. oil and the lemon juice, and toss to coat evenly. Season with about 1/4 tsp. salt and toss again.

3. Spread basil purée on plates or a large platter, top with greens and cucumbers, and crumble goat cheese on top. Serve right away.

*Find Little Gem lettuce, a mini romaine, at farmers' markets.

Make ahead: For basil purée and lettuce, up to 1 day, chilled; bring basil purée to room temperature.

http://www.myrecipes.com/recipe/lettuce-basil-cucumber-salad

Chive Pancake

Published in spicetheplate.com

Ingredients

  • 1 bunch chives, clean, trim the ends and cut into 1-inch long strips
  • 1 cup flour
  • 1 cup water
  • 2 eggs
  • ½ teaspoon salt
  • 1 tablespoon oil
  • 2 tablespoons soy sauce for dipping

Instructions

  1. Put flour and eggs in a container, slowly pour water into the container, keep stiring to make sure everything is mixed well.
  2. Toss in the salt into the batter and add the chives into the mixture,set aside.
  3. Spread the oil evenly onto a non-stick pan over medium heat, carefully pour about ⅓ of the mixture into the pan and create a round shape, cook for about 4-5 minutes each side and remove the pancake from the pan, continue the process until all the mixture is used.
  4. Dip in the soy sauce and enjoy.

Notes

The amount of mixture could make about three 4-inch chive pancakes.

http://www.spicetheplate.com/veggie/chive-pancake/

Pasta with Lemon, Mushrooms, Fried Kale

Published by Cathy Erway in noteatingoutinny.com on February 2015

(makes 2-3 servings)

1/2 lb dry pasta (any shape)
1 bunch kale (preferably lacinato or “dinosaur” kale)
1/3 cup extra-virgin olive oil
2 cloves garlic, sliced
about 12 oz. fresh mushrooms, such as crimini, trimmed and sliced
1-2 teaspoons fresh lemon juice
about 1/4 teaspoon fresh lemon zest, shaved
salt and pepper to taste
1 tablespoon butter (optional)
1/4 cup grated parmiggiano-reggiano or other hard-aged Italian cheese, grated (optional)

  1. Make sure the kale is completely dry after rinsing. Strip the thick stems from the centers of the leaves by holding at the base and pulling outward. Tear the kale into roughly uniform pieces no longer than 3″ long.
  2. Bring a pot of generously salted water to a boil and drop in the pasta. Cook according to the package’s instructions and drain, reserving 1/2 cup of the cooking liquid.
  3. In a wide pan, heat the olive oil over medium-high heat. Set a plate aside for transferring the kale leaves and use tongs (or chopsticks!). Once the oil is hot enough to create loud pops and splatters once a kale piece is placed in, add about half the kale. Stir briskly and remove from the pan after about 20 seconds. Repeat with the remaining kale and set aside.
  4. Reduce heat to medium and add the sliced mushrooms and garlic to the same pan of oil. Stir briskly, seasoning with salt and pepper, until the mushrooms are lightly browned, about 1-2 minutes. Transfer from the pan and set aside.
  5. Combine the cooked pasta with the mushroom-garlic mixture and reserved pasta liquid over medium-low heat. Continue stirring, adding salt and pepper to taste, and squeeze in the lemon juice. Remove from heat. Crumble about half the fried kale leaves and stir into the pasta. (Stir in the optional butter if desired.) Transfer to serving plates. Top each plate with the remaining fried kale, crumbled, the lemon zest, and the optional grated cheese and serve immediately.

Source: http://noteatingoutinny.com/2015/02/17/lemony-pasta-with-mushrooms-and-fried-kale/