May

Salad Greens with John’s Oil and Vinegar Dressing

p. 89 (Zephyr Community Farm)

1 cup red wine vinegar

1 tablespoon honey

1 cup olive or canola oil

1 pinch salt

1 tablespoon horseradish mustard

1 pinch pepper

5 tablespoons tahini (sesame seed paste)

Salad greens

Mix all ingredients (except greens). Toss with greens. This recipe was inspired by Rob Summerbell. Makes about 3 cups dressing.

 

Oven Polenta with Glazed Baby Onions, Mustard Greens, and Blue Cheese

p. 87 (MACSAC)

20-24 small (“boiling”) onions (about 1 pound)

2 tablespoons olive oil

1 cup yellow cornmeal (medium grain)

2 teaspoons minced garlic

4 1/2 cups chicken or vegetable stock, divided

1/4 teaspoon crushed red chile flakes

Salt and pepper

1 pound mustard greens, thick stems discarded, leaves (or substitute turnip or other spicy- flavored greens)

2 tablespoons butter chopped

2 teaspoons sugar

2 teaspoons cider vinegar

4 ounces blue cheese, crumbled

Bring a pot of water to boiling. Cut a tiny “X” in root end of onions, drop them in the boiling water, and cook 1-2 minutes. Drain, cool, and slice off ends, leaving a little root end intact so onions won’t fall apart when cooked further. Remove skins. Heat oven to 350 degrees. Oil a large ovenproof skillet (preferably nonstick). Add cornmeal, 4 cups stock, and 1 teaspoon salt; stir well (it won’t get smooth until it’s cooked). Bake uncovered, without stirring, until liquid is absorbed, 40-50 minutes. Meanwhile, melt butter over medium heat in skillet. Add onions, sprinkle with salt, and cook until nearly tender, 8-10 minutes, shaking pan frequently to prevent sticking. Add sugar and continue to cook, shaking pan, for 2 to 3 minutes. Add remaining 1/4 cup stock and vinegar. Raise heat; cook until liquid becomes a glaze, again shaking pan. Remove onions to a bowl. Wipe out skillet; add olive oil. Add garlic, chile flakes, and greens; cook, stirring often, until tender, 4-5 minutes. Stir in onions; add salt and pepper to taste. When polenta is done, serve it in wide shallow bowls topped with greens and blue cheese. Makes 4-6 servings.

 

Ruby Rhubarb Ginger Crunch

p. 133 (MACSAC)

Topping:

1/2 cup white flour or whole wheat pastry flour

1/2 cup brown sugar

1/3-1/2 cup chopped hickory nuts, pecans, or walnuts

4 tablespoons cold butter, cut into pieces

Filling:

4 cups rhubarb (fresh or frozen)

1 cup cranberries, pitted tart cherries, blueberries, or strawberries (fresh or partially thawed)

1/2 cup sugar

1/2 cup honey

1/4 cup white flour or whole wheat pastry flour

1/2-3/4 teaspoon freshly grated ginger

1 teaspoon vanilla extract

Combine rhubarb and cranberries (or other fruit) with sugar. Let stand 15 minutes, tossing often. Heat oven to 350 degrees; butter a deep-dish pie pan. Add honey, flour, vanilla, and ginger to fruit; toss well. Spread in pan. Bake 20 minutes. Meanwhile, make topping: Combine flour, sugar, and nuts. Cut in cold butter with pastry cutter or your fingers. Refrigerate while rhubarb bakes. When fruit has baked 20 minutes, sprinkle topping over it and continue to bake until bubbly, 30-40 minutes longer. Serve warm with vanilla ice cream or vanilla yogurt. Makes 6-8 servings.

 

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