Roasted Garlic Dip

p. 83 (Amy Simonson)

1 head garlic

1/4 cup freshly grated Parmesan cheese

1/2 tablespoon plus 1/4 cup olive oil, divided

Baguette or other crusty bread

Freshly ground black pepper

Heat oven to 275 or 300 degrees. Cut 1/4-1/2 inch off top of garlic head to expose tips of cloves. Lay garlic head cut-side up in small baking dish. Drizzle 1/2 tablespoon olive oil over top; sprinkle on some pepper. Roast until soft, fragrant, and lightly browned, about 45 minutes. Cool completely. Squeeze cloves from the base and use a fork to dislodge flesh from skin. Mash garlic with a fork on small plate. Stir in Parmesan, additional 1/4 cup olive oil, and pepper to taste. Serve with baguette or crusty bread. Makes 2-4 appetizer servings.

 

Sopa de Ajo (Spanish Garlic Soup)

p. 83 (MACSAC)

5 tablespoons olive oil, divided

1 tablespoon minced garlic

4 cloves garlic, peeled and sliced

4 cups stale French bread, in 3/4-inch cubes

1 1/2 teaspoons sweet paprika, divided

6 eggs

4 cups chicken broth (homemade preferred)

1 cup diced ham

Salt and pepper

Heat 1 tablespoon olive oil in pot over medium-low flame. Add sliced garlic and cook briefly, without browning. Stir in half the paprika, chicken broth, and 3 cups water; cover and simmer 45 minutes. Season lightly with salt and pepper. Combine remaining olive oil and minced garlic in skillet; heat briefly over low flame. Add bread and cook, stirring often, until crisp, 10-15 minutes. Toss in remaining paprika. Heat oven to 450 degrees. Place 6 ovenproof bowls on baking sheet. Pour a little simmering broth into each bowl. Break an egg into each bowl, and then scatter ham over eggs. Fill bowls with remaining broth. Bake until eggs are set, 3-5 minutes. Scatter in “croutons”; serve immediately. Makes 6 servings.

 

Lemon Basil Shortbread Cookies p. 21

(Jenny Bonde and Rink DaVee, Shooting Star Farm)

3 cups flour

3 tablespoons chopped fresh lemon (or lime) basil

1 1/2 teaspoons baking powder

1 tablespoon finely grated or minced lemon or lime peel (use only the yellow or green portion of the peel)

1/4 teaspoon salt

2/3 cup butter, softened

1 cup sugar

1 cup finely chopped walnuts

1 teaspoon vanilla extract

Heat oven to 350 degrees. Mix flour, baking powder, and salt in a bowl. Mix butter, sugar, vanilla, basil, and lemon or lime peel in a separate bowl and beat with an electric mixer until well combined. With mixer set on low speed, slowly add the dry ingredients to the butter mixture. The mixture will be crumbly. Stir in the walnuts. Dump mixture into an ungreased 9-by-13-inch or similar-size pan. Press mixture to even thickness. Bake until edges begin to turn light brown, about 20 minutes—do not overbake. Using a sharp knife, slice shortbread into two-inch squares while hot. Let cool 10 minutes, then carefully transfer pieces to a plate or cooling rack. Adapted from a recipe on the Internet. Makes 24-30 cookies.

 

FairShare CSA Coalition

FairShare CSA Coalition