Recipes from the Farm Kitchen
2 cloves garlic, chopped
⅓ cup pine nuts, lightly toasted
4 cups loosely packed arugula leaves, washed and dried
½ cup freshly grated Parmesan cheese
¾ cup extra-virgin olive oil
Salt and pepper
In the bowl of a food processor, place the garlic, pine nuts, arugula, and grated cheese. Pulse to chop finely. With the motor running, slowly pour in the oil until the pesto has a smooth consistency (you may not need all the oil). Season to taste with salt and pepper.
Serve on pasta or add to the top of a grilled pizza.
Chive Butter on Toasted Baguette - Decorate with a mixture of thinly sliced radishes and carrots for color.
1 bunch chives, ends trimmed
6 tablespoons unsalted butter, room temperature
Coarse salt and freshly ground pepper
1 baguette, lightly toasted
Combine chives and butter in a small bowl; mix well. Slice baguette in half lengthwise, and place under broiler in oven; toast until crisp and browned. Remove from oven, and cool slightly. Spread chive mixture on toasted baguette; season with salt and pepper. Slice each half into four pieces, and serve. Serves 4.
Lemon Ricotta Pasta with Spinach
4 cups winter spinach, chopped
8 ounces uncooked spaghetti
1 large shallot, minced
1 tablespoon olive oil
1/3 cup ricotta cheese
Zest from 1/2 lemon
1/4 teaspoon salt, to taste
1 pinch dried red pepper flakes
1/4 cup chopped chives
Bring a pot of well-salted water to a boil over high heat. Blanch the spinach for 5 minutes. Remove chard from water using slotted spoon, squeezing out as much of the water as possible. Chop again and set aside.
Keep the pot of water boiling, and add the spaghetti noodles. Cook pasta according to package directions. Drain and set aside, retaining about 1 cup of liquid from cooking the noodles.
Saute shallot in olive oil until soft. Add the spinach and toss well to break up the spinach clumps.
Combine the ricotta and Parmesan cheeses in a small bowl, and add the lemon zest, salt, and red pepper flakes. Add to the spinach mixture in the saute pan and mix well. Add cooked spaghetti, and some of the pasta water as needed. Garnish with chives and serve warm.
Baby Bok Choy with Warm Miso Ginger Dressing
2-1/2 Tbs. peanut oil
1-1/2 Tbs. minced fresh ginger
1/2 Tbs. minced garlic
1/4 cup mirin
1-1/2 Tbs. white miso
1 Tbs. fresh lime juice
1 Tbs. rice vinegar
1/4 tsp. Sriracha
1 Tbs. Asian sesame oil
2 lg or 3 medium baby bok choy, quartered or halved lengthwise
Heat 1/2 Tbs. of the peanut oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the ginger and garlic, and cook, stirring, until beginning to brown, about 30 seconds. Whisk in the mirin, miso, lime juice, vinegar, and Sriracha, and cook until slightly thickened, about 1 minute. Stir in the sesame oil, transfer to a heatproof bowl, and keep warm.
Wipe out the skillet. Heat the remaining 2 Tbs. peanut oil over medium-high heat until shimmering hot. Add the bok choy, toss gently, and then cover and cook, turning occasionally, until crisp-tender and browned on some edges, 5 to 6 minutes. Transfer to a platter, drizzle with the dressing, and serve. Serve with rice. Serves 4-6.
(source: Fine Cooking)