July Recipes

Below are a few ideas for items that you can find at our farmers market stand or in a Hart Farm box share.  Enjoy!

Kale and Garlic Scape Pesto

garlicpesto-articleLarge

Ingredients:

  • 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  •  ¼ cup raw sunflower seeds
  •  ½ cup extra virgin olive oil
  •  ¼ cup Parmesan cheese
  •  ½ cup basil leaves
  •  Juice of one lemon

Preparation:

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

From the New York Times

 

Shaved Summer Squash Salad

shaved-summer-squash-salad-646

Ingredients:

  • 3 tablespoons whole almonds
  • 1 pound summer squash (a mix of green and yellow)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 minced garlic clove
  • Kosher salt and freshly ground black pepper
  • Baby arugula

Preparation:

  1. Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
  2. 2.In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

From Bon Appetit

 

Roasted Fennel and Parmesan

download

Ingredients:

  • 4fresh bulbs of fennel
  • 12teaspoon salt
  • fresh ground black pepper, to taste
  • 13cup freshly shredded parmesan cheese
  • 4tablespoons olive oil

Preparation:

  1. Preheat the oven to 375 degrees F.
  2. Clean and cut the fennel bulbs: cut them horizontally into 1/3 inch thick slices and reserve the fronds.
  3. Take the reserved fennel fronds and chop enough of them to make 2 teaspoons; set aside.
  4. Spray the bottom of a 13 by 9 by 2-inch glass baking dish with olive oil.
  5. Lay the fennel slices in the dish, making sure that all the pieces are touching the bottom so that they roast rather than steam when they’re cooking.
  6. Sprinkle with the salt and pepper, then with the Parmesan.
  7. Drizzle with the olive oil and bake for 45 minutes at 375 degrees F, until the fennel is tender and the Parmesan is golden brown.
  8. Transfer roasted fennel to serving platter, sprinkle with the 2 teaspoons chopped reserved fennel fronds, and serve.

From Genius Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s