This recipe came from our former wash-house manager, Annie. This was her stand-by recipe for a bowl of greens in her kitchen.
Shoots salad mix
Apple cider vinegar
Salt & Pepper
Optional: blue cheese, walnuts, almonds, bacon
Hard boil two eggs (Place the eggs in a small pot of cold water. Heat over medium heat. Remove from the stove as soon as water boils. Let sit ten minutes. Remove the eggs from the water.) While still warm, chop the eggs into large pieces and throw them on top of a bowl of greens. Mix up a dressing of mostly olive oil, a squirt of dijon mustard, a bit of apple cider vinegar, and a solid pinch of sea salt and pepper. Pour dressing over the eggs and greens, and mix. Sometimes almonds, or bacon, or blue cheese make it into the bowl, but eggs and a mustard dressing are the basics.
Butternut Squash and Parsnip Baked Pasta
This dish features a great combination of vegetables for hearty texture and flavor. It can be dressed up for company or dressed down for a weeknight meal.
1 tablespoon olive oil
1 cup finely chopped onion
1/4 teaspoon crushed red pepper
2 garlic cloves, minced
2 cups (1/2-inch) cubed peeled butternut squash
1 cup chopped parsnip
1 tablespoon chopped fresh or 1 teaspoon dried rubbed sage
1 tablespoon chopped fresh or 1 teaspoon dried parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 cups uncooked penne pasta
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 1% low-fat milk
Preheat oven to 375°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper, and garlic; sauté 3 minutes. Add squash and parsnip; sauté 10 minutes. Stir in sage, parsley, nutmeg, allspice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; remove from heat.
Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup cooking liquid. Combine squash mixture, pasta, and 1/4 cup cheese in an 11 x 7-inch baking dish coated with cooking spray, tossing gently to combine.
Melt butter in a medium saucepan over medium heat. Add flour; cook 3 minutes, stirring constantly with a whisk. Add milk; cook 5 minutes, stirring constantly with a whisk. Gradually add reserved cooking liquid; cook 2 minutes or until thick, stirring constantly with a whisk. Add 1/4 teaspoon salt and 1/4 teaspoon pepper.
Pour milk mixture over pasta mixture; sprinkle with 1/4 cup cheese. Bake at 375° for 30 minutes or until lightly browned.
Crispy Apple & Kohlrabi Salad
This super simple kohlrabi salad features honeycrisp apple, lemon, tarragon and olive oil! It's a delicious and unique side salad.
2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier), cut into matchsticks about ¼" wide
1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks about ¼" wide
? cup grated gouda cheese (optional, not shown)
¼ cup fresh tarragon leaves
3 tablespoons toasted sunflower seeds*
Lemon zest, to taste
1 to 2 tablespoons olive oil, to taste
1 to 2 tablespoons lemon juice, to taste
Flaky sea salt (like Maldon) and freshly ground black pepper, to taste
In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese, if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon's worth or more).
Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of salt and pepper and serve immediately.
Kale & Cheddar Scrambled Eggs
Kale and eggs go perfect together in this simple recipe. When using frozen kale in this recipe, thaw and squeeze out an extra liquid before adding it to your pan to reheat.
4 large eggs
Salt and pepper, to taste
1 teaspoon olive oil
½ medium shallot, sliced
3½ cups of chopped kale leaves
½ cup grated Cheddar cheese
In a bowl, whisk the eggs, salt, pepper and 1 tablespoon of water. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the shallot and cook, stirring until golden brown, about 4 minutes. Add the kale and cook until wilted, about 5 minutes, stirring occasionally.
Add the whisked egg and grated cheddar to the kale, and mix vigorously until the eggs have set. Serve immediately with toast.
Carrot & Orange Soup
This soup can be eaten hot or cold, with a drizzle of olive oil or a dollop of sour cream or Greek yogurt. From Ally Zeitz of the Drexel Food Lab.
¼ cup olive oil
4 cups carrots, chopped
½ cup shallots, chopped
6 cups low-sodium vegetable stock
1 cup orange juice
Salt and pepper to taste
In a medium pot, heat olive oil over a medium high flame. Add carrots and shallot to the pot cook a minute then lower the flame to medium and sweat until soft, about 5 minutes.
Pour in vegetable stock, raise the flame to medium high and bring to a simmer. Cook for about 15 minutes, or until the carrots are cooked through and soft.
Remove the soup from the heat. Pour soup into a blender and puree until smooth. Blend hot liquids in batches with the vase filled only half way up. Hot liquids expand in the blender and can blow the top off and scald.
Stir in orange juice to pureed soup, season with salt and pepper to taste. Serve warm or chilled.