From www.101cookbooks.com

It’s convenient for me to make enough dough for two tart shells in one shot, so that’s what I call for here. You can always freeze the extra dough or shell for use later in the week/month. They seem to keep fine in the freezer, well wrapped, for a few weeks, but not much longer than that. Green garlic is also great in the filling in place of the garlic clove - a couple tablespoons (chopped).

Cornmeal Tart Shell:

2 1/4 cups / 9 oz / 255 g all-purpose flour
1 cup / 4.5 oz / 125 g spelt flour
scant 1 cup / 4.5 oz medium coarse corn meal
3/4 teaspoon fine grain salt
1 1/4 cups / 10 ounces / 280 g unsalted butter, cut in cubes
1 large egg yolk
1/4 cup / 60 ml - 3/4 cup / 180 ml cold water

Turnip Green Filling:

1/4 lb. / 4 oz turnip greens, or spinach greens, de-stemmed
1 small clove of garlic
2 large eggs + 1 yolk
3/4 cup veg. broth
1/4 cup / 60 ml heavy cream
scant 1/4 teaspoon salt (more if broth unsalted)
2 teaspoons Dijon-style mustard
1 1/2 teaspoons herbs de Provence (opt.)
gruyere cheese & a bit of crushed red pepper flakes, for topping

special equipment: tart pans - 9-inch (23 cm) round, 8 x 11 inch (20 x 28) rectangle, or equivalent

Start by making the tart dough. Combine flours, cornmeal, and salt in food processor. Pulse in butter, 20+ pulses, or until the mixture resembles sandy pebbles on a beach. Add the egg yolk and 1/4 cup water. Pulse, trickle in more water if needed, just until dough comes together. Turn out onto a floured countertop and gather into a ball. Divide the dough into two equal pieces, shape each into a ball, press into 1/2-inch thick disks, and wrap in plastic, or place in baggies. Chill for at least an hour.

Preheat the oven to 350F / 180C. Place a rack in the middle of the oven.

When you’re ready to line the tart pans with dough, place one of the dough disks on a lightly floured surface and roll out until the dough is large enough to line your tart pan. I usually eyeball it - you can see in the photo the dough is about 1/6 - 1/8 inch thick. Dust underneath with flour to discourage sticking throughout the rolling process. Carefully transfer the dough to the pan. Don’t worry too much if you get a tear or hole, you can patch those up later with scraps. Work quickly to ease the dough into place, taking care not to stretch the dough. Press it along the bottom of the pan, out to the walls, and against the sides. Trim any excess dough - I use the palm of my hand against the edge of the tart pan to cut off any extra dough, alternately you can roll a rolling pin across the rim of the pan for a clean edge. Chill in the refrigerator for thirty minutes or so while you roll out your extra tart shell. Double wrap that one in plastic and freeze it for future use.

You’re going to partially bake the tart shell before filling it, so pull the shell out of the refrigerator, dock it with a fork, making small holes along the bottom of the shell. Line the shell with parchment paper and fill to the rim with pie weights or dried beans, bake for 25 minutes. Carefully remove the pie weights and finish baking for another 5 minutes, or until the crust is dry and just barely starting to brown. Remove from oven and let cool completely.

To make the filling: Chop the greens and garlic in a food processor. You can do this by hand as well, but in this case the processor makes quick work of this. Add the eggs and yolk, pulse. Then the broth and cream. Lastly, incorporate the salt, mustard, and herbs. When you’re ready to bake, fill the tart shell and bake for 30 minutes or so, or until the center is set, and has firmed up to the touch. About 2/3 of the way through I like to sprinkle with a bit of gruyere cheese. I can’t help but zap the top of most tarts under the broiler for a minute or two just prior to pulling it out of the oven - it browns up the top nicely, and lends a rustic look to it. Finish with a sprinkling of crushed red pepper flakes if you don’t mind a bit of heat.

entrees, garlic, other greens, spinach, turnips

Excerpted with permission from Farmer John’s Cookbook: the Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Farm by Farmer John Peterson and Angelic Organics (Gibbs Smith, Publisher). www.AngelicOrganics.com/cookbook

Crisp young turnips mixed with dried apricots and toasted walnuts, then tossed with a refreshing, flavorful yogurt-based dressing, make for a unique and special salad that will delight your dinner guests. This recipe is a great way to use up any leftover turnip or radish greens.

Serves 4 to 6

½ cup walnut pieces
4-5 young turnips, cut into matchstick-size sticks
½ cup finely sliced dried apricots
1 small bunch parsley, chopped
1 bunch young turnip greens or radish greens, coarsely chopped
½ cup mild-favored vegetable oil
½ cup extra virgin olive oil
1/3 cup vinegar
¼ plain yogurt
2 shallots, quartered
1-2 jalapenos or other chili peppers, stems and seeds removed, quartered
1 clove garlic, quartered
2 teaspoons dry mustard
1 tablespoon grated horseradish
1 teaspoon soy sauce or tamari
Salt
Freshly ground black pepper
Salad greens of your choice.

1. Toast the walnuts in a dry, heavy skillets over medium-high heat, stirring constantly, until lightly browned and fragrant. (Be careful not to over toast them, as they will burn very quickly once toasted.) Transfer the walnuts to a dish to cool.
2. Combine the turnips, apricots, and walnuts in a large bowl and stir to combine.
3. Put the parsley, chopped greens, vegetable oil, olive oil, vinegar, and yogurt into a blender; process briefly, until the ingredients are just combined. Add the shallots, chili pepper, garlic, dry mustard, horseradish, and soy sauce or tamari; process until thick and creamy. If necessary, thin the dressing with a little extra yogurt or a tablespoon of cold water.
4. Pour the dressing over the turnip-apricot-walnut mixture; toss until well combined. Season with salt and pepper to taste.
5. Line individual plates with a generous amount of salad greens; spoon the turnip mixture on top. Serve immediately.

Recipes By Ingredient, The Recipes, chiles, garlic, lettuce, other greens, parsley, salad dressings, salads, turnips

4 servings, 2 cups each

Dressing:

1/4 c. tomato juice
2 tbsp. red wine vinegar
1 tbsp. extra virgin olive oil
1 tsp. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/3c. chopped green pepper
Coarse-ground black pepper
1 garlic clove, minced

Salad:

6 c. mixed salad greens
2 c. diced tomatoes
1 c. diced cucumber
½ c. thinly sliced basil
1/3c. crumbled Feta cheese
1/4 c. sliced green onions
15-oz. can cannellini or
other white beans, rinsed

Combine dressing ingredients with a whisk. Salad: combine greens and
remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Recipes By Ingredient, The Recipes, basil, cucumbers, garlic, lettuce, onions, salad dressings, salads, tomatoes

From Molly Beverly

3 Tablespoons good quality olive oil
6 fat cloves garlic, coarsely chopped
3 pounds fresh, vine ripe tomatoes, coarsely chopped
black pepper, freshly ground
kosher salt to taste
Several basil leaves, finely cut

In a large skillet heat oil over medium heat. Add garlic and reduce heat. Gently simmer until lightly golden. (WATCH IT!) Add tomatoes, stir and turn fire to high.

Add salt and pepper and stir regularly, until tomatoes are well reduced and liquids are slightly thickened. (You are reducing the liquid, be careful not to burn.

When tomatoes start sticking, you are done.) Add basil. Stir. Taste. Adjust seasoning.

I served these tonight over cheddar mashed garden potatoes. Slice potatoes and boil in plenty of salted water until tender. Drain. Add a generous portion of grated cheese. Mash and allow cheese to melt.

Taste and add salt if necessary.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, potatoes, sauces, tomatoes

from Kate & Mike O’Connor-Masse, Chino Valley Farms

2 pints (1 ½ lbs) Romas, diced
1/3 cup chopped sweet red onion
2 large cloves garlic, minced
1/4 cup chopped fresh basil
2 tbsp. olive oil
2 tbsp. red wine vinegar
Salt & pepper, to your taste
Shredded mozzarella cheese (optional)

Sliced baguette or Italian bread, lightly toasted.

Combine Romas, onion, garlic, basil, oil, vinegar, salt and pepper.

Spoon tomato mixture onto toasted bread slices, or over mozzarella, if used. Mozzarella is optional, but it does prevent the topping from soaking the bread. Serve immediately.

Recipes By Ingredient, The Recipes, appetizers, basil, garlic, onions, tomatoes

You can use tomatillos fresh or roast them in the oven until they get soft and mushy. Chop the tomatillos, add minced garlic, green onions, green chiles or Jalapenos, cilantro, salt and pepper. Optional: olive oil and vinegar.

Recipes By Ingredient, The Recipes, chiles, garlic, miscellaneous, onions, sauces, tomatillos

from Whipstone Farm

Pork (shoulder, chop, roast) chopped and sautéed OR 2-3 lbs. pot roast, cooked until it shreds easily OR 4 C. pinto beans, soaked and cooked until tender
2 onions diced
3 cloves garlic
3-6 roasted green chiles, skins and seeds removed
oregano, cumin, coriander
salt to taste
2 cups tomatillos, blended
½ bunch cilantro, chopped

Sauté the garlic, onions and spices about 10 minutes. Add meat or beans, green chiles and tomatillos to the sauté. Simmer until the mixture thickens. If you need to get it thicker, add corn starch, flour or even okra. Add cilantro when you remove from heat. This chile is excellent with warm tortillas.

The Recipes, chiles, cilantro, entrees, garlic, tomatillos

Janet Grossman

This is a great way to use tomatillos and Poblano peppers if you don’t want to make salsa. We think it tastes like a stroganoff sauce, and I always add lots of sliced mushrooms. Serve over pasta, baked potatoes, grains and vegetables. I put it over pasta and steamed purple green beans this week.

2/3 c. cashew pieces (raw)
1 1/2 lbs fresh tomatillos
1 fresh Poblano pepper, diced
2 large cloves garlic, minced
1 small onion, diced
1 1/2 tsp. salt
1/2 tsp. ground cumin
Freshly ground black pepper
1 cup unsweetened soy milk

Grind cashews to powder in blender or small coffee grinder and set aside.

Removed and discard outer husks from tomatillos, wash thoroughly, and chop tomatillos. Put tomatillos into a large skillet or flat-bottomed wok.

Add Poblano pepper, garlic, onion, salt, cumin, and pepper to skillet. Cook over high heat about 6 or 7 minutes, stirring to cook evenly.

Add soy milk to skillet and stir well. When mixture begins to bubble, add ground cashews a little at a time. Stir until thickened and smooth, about 2 minutes. Makes 4 servings.

Recipes By Ingredient, The Recipes, garlic, onions, peppers, stews, tomatillos

Pastry

Basically just a shortcrust pastry. The quantities I use for one generous-sized galette are 12 oz. flour, 8 oz. butter 1-2 T sugar, salt, and water to mix.

2 ½ pounds butternut squash
Olive oil
Salt and pepper
1 small head of garlic, cloves separated but not peeled
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped, or 1 ½ tsp dried
½ cup freshly grated Romano or Parmesan cheese
2/3 cup crumbled Roquefort or other blue cheese (3 oz.)

Preheat oven to 375 degrees.

Halve the squash; scrape out and discard the seeds and fibers. Lightly brush each cut side of the squash with olive oil; season with salt and pepper. Place the garlic cloves in the cavities and turn the squash halves cut side down on a baking sheet. Bake for about one hour, or until the squash is tender when pierced with a knife. Remove the garlic and if the cloves aren’t soft, return them to the oven and bake a little longer.

The recipe can be made to this point up to 3 days ahead; wrap the squash and garlic separately and refrigerate.)

Scoop out the squash flesh into a large bowl and mash with a fork until fairly smooth. If the flesh is very wet, place it in a colander and let drain for a couple of hours. Squeeze the garlic out of its skin and mash.

In a small skillet warm 2 tsp of olive oil over low heat. Add the onion and sage and cook, stirring occasionally, until the onions are soft and beginning to color – 6-7 minutes. Add to the squash along with the mashed garlic and Romano. Mix well, season with salt and pepper and fold in half of the Roquefort.

Preheat oven to 400 degrees.

On a lightly floured baking sheet without sides, roll out the galette dough into a large round (or you can make individual smaller ones) and spread the squash filling over the dough, leaving a 1 ½ to 2 inch border. Sprinkle the remaining Roquefort on top. Fold up and pleat the border of the dough. Brush the dough with beaten egg.

Bake until the crust is nicely browned and cooked through. Serve hot or warm!

Recipes By Ingredient, The Recipes, entrees, garlic, onions, sage, squash - winter

by Molly Beverly

The Italian version of an omelet. It’s quick and sufficient for any meal. Serve with sliced ripe tomatoes and crusty Italian bread.

Serves 4-6

1 pound zucchini
Salt
4 Tablespoons olive oil
2 cloves garlic, minced
6 eggs
1/4 cup Parmesan cheese
1/4 cup chopped fresh basil leaves OR 2 teaspoons dried oregano
Freshly ground pepper

Grate zucchini and toss with salt. Let drain for 30 minutes. Press out the liquid.

Heat 2 Tablespoons olive oil in a skillet. Add garlic and fry, stirring continuously for 2 minutes. Add zucchini and sauté 5 minutes until tender. Remove from heat and cool to room temperature.

Beat the eggs in a bowl. Add Parmesan cheese, herbs and pepper. Stir in zucchini. Heat remaining 2 Tablespoons olive oil in a skillet. Add the egg mixture. Stir gently until set. Place under a broiler until top is firm or flip frittata over in pan and brown.

Cut into wedges and serve warm or at room temperature.

Recipes By Ingredient, The Recipes, basil, entrees, garlic, onions, oregano, squash - summer