Spinach Salad with Orange Honey Vinaigrette

p.143 (MACSAC)

1 tablespoon honey

1/2 cup olive oil

2 tablespoons frozen orange juice concentrate, softened

Salt and pepper

1 bunch spinach, large stems removed

1 teaspoon minced shallot

1 small red onion, sliced as thinly as possible

1 tablespoon red wine vinegar

2 oranges, sectioned

1 tablespoon balsamic vinegar

1/3 cup roasted almonds

Whisk honey, orange juice concentrate, shallots, and vinegars in a bowl. Gradually whisk in oil. Season to taste with salt and pepper. Thoroughly clean the spinach and dry it in a salad spinner or kitchen towels. Toss spinach with onions, oranges, almonds, and just enough dressing to lightly coat. Makes 4-6 servings.



Spinach and Cheese Phyllo Pie


p.143 (Bridget Zinn, Vermont Valley Community Farm LLC member)

2 tablespoons butter

2 eggs

4 tablespoons olive oil, divided

1 large onion or 1 bunch of spring onions

1/2 pound firm tofu

3/4-1 pound spinach, large stems removed

1/2 pound feta cheese

1/4 pound mozzarella, grated

Frozen phyllo dough, thawed in refrigerator 24 hours

1 large handful fresh dill leaves, chopped

1 carton (12 ounces) cottage cheese


Heat oven to 350 degrees. Melt butter and combine with 3 tablespoons of the olive oil. Puree tofu, feta, cottage cheese, mozzarella, and eggs in food processor. Heat remaining olive oil in large skillet over medium flame; add onions and cook, stirring often, until translucent. Add spinach and wilt it, stirring often. Stir in dill and small pinch of salt. Let cook for a minute, remove from heat, and let cool for a few minutes. Chop the spinach and stir into cheese mixture. To assemble pies: Open phyllo package and carefully unroll the pastry. Layer a sheet of phyllo lengthwise over each of 2 pie pans. Brush lightly with the butter/oil mixture. Layer another sheet of phyllo crosswise over each of the 2 pans. Brush lightly with butter. Repeat with 2 more layers for each pie, laying the final 2 layers at a diagonal across the pie pans. Brush extra butter/oil on the phyllo that is sticking out of the pans. Press the phyllo to fit the shape of the pans and then fold the excess phyllo until it all fits in the pan in the shape of a pie crust. Divide the filling between the pies. Bake until golden on top and set, 50-60 minutes. Let pies stand 10-15 minutes before serving. Makes 2 pies, or 8-12 servings.



Parsnip Cake with Lemon Cream Cheese Frosting

p. 114 (Punky Egan, Madison Area Technical College)

1 2/3 cups whole wheat pastry flour or unbleached white flour

1 cup peeled, grated apple

1/2 cup hickory nuts or black walnuts, chopped

1 cup sugar

1 package (8 ounces) cream cheese, softened

3 eggs, beaten

Finely chopped hickory nuts or black

1/2 cup canola oil

1 1/2 teaspoon cinnamon

1 package (3 ounces) cream cheese, softened

1 teaspoon baking powder

11 tablespoons unsalted butter, softened

1 teaspoon baking soda

5 cups powdered sugar, sifted

1/2 teaspoon salt

1 1/2 teaspoons lemon extract (or vanilla extract)

Walnuts and dried cherries (optional)

2 cups grated parsnips (or use half parsnips and half carrots)

Heat oven to 350 degrees. Grease and flour two 8-inch round cake pans (or substitute a greased 9-by-13-inch cake pan). Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in large bowl. Combine eggs, oil, parsnips, and apples in a second bowl; stir well. Stir wet mixture into dry until barely combined. Stir in nuts. Divide batter evenly into pans. Bake until cake springs back when lightly touched in the center, 25-35 minutes. Cool 10 minutes, then turn cakes out of pans to cool thoroughly. To make icing, cream the cream cheese and butter. Beat in powdered sugar and lemon extract until smooth. Cut the cooled cakes in half horizontally with a long, thin, sharp knife. Frost layers to make a four-layer cake (or make a two-layer cake instead). Decorate with finely chopped nuts and/or dried cherries, if desired. Makes 12-16 servings.


FairShare CSA Coalition

FairShare CSA Coalition