Recipes from the Farm Kitchen
Southern Green Beans And Potatoes
2 teaspoons olive oil
2 medium leeks, halved and very thinly sliced
2 garlic cloves, sliced
1/4 teaspoon crushed red pepper
3 cups unsalted chicken stock
3/4 teaspoon kosher salt
1 1/2 pounds small gold potatoes
1 pound green beans, trimmed
Heat oil in a 5-quart saucepan over medium high. Add leeks. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.
Add stock, salt, and potatoes. Bring to a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork. Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.
Linguine with Tomatoes, Olives, Feta, and Parsley
3 1/2 cups chopped seeded ripe tomatoes (about 7)
1/2 cup dry white wine
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1/2 cup pitted Kalamata olives, chopped
3/4 pound linguine
1/2 cup coarsely chopped fresh parsley
1/2 cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided
Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring, about 6 minutes. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over medium high heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.