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

Raw young turnips are sweet, with a tender-firm crunch. In this refreshing salad, lemon juice and tart, crispy apples accentuate both of these qualities. For a sweet treat, try tossing in some raisins.

Makes about 2 cups

1 cup peeled and grated raw young turnips
1 cup peeled and grated tart apples
½ cup finely chopped fresh parsley
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
Salt
Freshly ground black pepper

Toss the turnips, apples, parsley, lemon juice, and vegetable oil in a large bowl. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

The Recipes, parsley, salads, 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

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

This version is moist and refreshing. It has lots of juicy tomatoes and dressing, as well as lots of fresh green parsley and mint. Don’t worry if you don’t have exact quantities; as long as you remember to keep things in balance by cutting back the mint (and perhaps the onion), it won’t matter if you use a little less of the other ingredients. You may also make this a drier Tabbouleh by using a larger proportion of bulgur.

Serves 6

1 cup hot water
½ cup bulgur
3 cups chopped fresh parsley
2 tomatoes, seeded, finely diced (about 2 cups)
½-1 cup chopped fresh mint leaves
½ cup finely diced onion (about 1 medium onion)
2 large scallions, halved lengthwise, thinly sliced
2/3 cup freshly squeezed lemon juice (about 2 lemons) plus more to taste
½ cup extra virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon ground allspice

1. Combine the water and bulgur in a large bowl. Cover and set aside until the bulgur has completely absorbed the water, 30 minutes to 1 hour. (If after 1 hour the grains are plump and there is still water in the bowl, strain the bulgur and squeeze out any excess water.)
2. Stir the parsley, tomatoes, mint to taste, onions, and scallions into the plumped bulgur. Add the lemon juice, olive oil, salt, pepper, and allspice; toss until thoroughly combined. Add lemon juice to taste (this salad should be lemony but not unpleasantly tart).
3. Cover and let stand for 20 minutes to let the flavors develop. Serve at room temperature.

Recipes By Ingredient, The Recipes, mint, onions, parsley, salads, side dishes, tomatoes

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

Here’s a spectacularly fresh perspective on what it takes to make a cream of spinach soup. First, skip the cream. Next, refrain for boiling the spinach and potatoes-and refuse to fry any onions. Then get two lovely crisp apples out of the refrigerator. Set one on the counter next to an avocado, and take the other with you to munch on while you enjoy a little more of your summer’s day-perhaps outside on a bench, on a swing, up a tree… You’ve got lots of time. This sumptuously creamy, savory-sweet, and super-fresh raw-ingredients soup won’t take more than a moment to prepare.

Serves 2

2 tablespoons chopped or slivered almonds or other nuts
1 apple, peeled, cored, cut into chunks
1 cup water
2 cups coarsely chopped spinach (¾ pound)
1 tablespoon chopped fresh tarragon, plus 2 small sprigs for garnish
1 ripe avocado, peel and pit removed, quartered freshly squeezed juice of ½
lemon
1 tablespoon almond oil or olive oil
½ teaspoon salt

1. Toast the almonds in a heavy, dry skillet (cast iron) over medium high heat, stirring constantly, until they are lightly browned and begin to smell toasty. (Be careful not to over toast them, as they will burn very quickly once they are toasted.) Transfer nuts to a dish to cool.
2. Put the apple chunks and water in a blender and puree. Add the spinach and tarragon; pulse the blender a few times to partially blend in the leaves. Add the avocado pieces, lemon juice, oil, and ½ teaspoon salt. Blend the ingredients until smooth, thinning with more water if necessary (add 1 tablespoon at a time). Add more salt to taste if desired.
3. Pour the soup into two bowls, top with the toasted almonds, and garnish each with a fresh tarragon sprig.

Recipes By Ingredient, The Recipes, soups, spinach

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

This recipe is a take on a classic from Japan that uses daikon radish greens. Of course, if you still have some of those tasty roots attached to your leaves, they will be delicious cubed and cooked to tender-crisp succulence right along with the leaves. You will find miso paste in the refrigerated section of most specialty stores, health food stores, and many supermarkets. If you are unfamiliar with its distinct flavor, start with a light-colored variety for a milder, sweeter taste.

Toasted sesame oil, also widely available, has a deep, roasted sesame flavor that makes any dish taste unique. Untoasted, or “light,” sesame oil will not impart the same flavor.

Serves 2

1 bunch radish or turnip greens or both
1 tablespoon miso paste
1 tablespoon peanut oil
Sugar
1 teaspoon toasted sesame oil
2 cups hot cooked rice

1. Bring 2 cups of water to a boil in a medium pot. Add the greens and boil for 1 minute.
2. Drain the greens in a colander and run cool water over them to stop the cooking. Let drain again, then gently squeeze out any excess water with your hands. Transfer the greens to a cutting board. Chop finely and set aside.
3. Put the miso paste in a small bowl. Stir in 2 tablespoons water; then add a little more water so that the miso is thinned just enough to stir into other ingredients.
4. Heat the peanut oil in a large skillet over medium heat. Add the chopped greens; cook, stirring until they are tender and heated through. Add the thinned miso paste. Add sugar to taste; stir the ingredients until thoroughly combined. Remove from heat; stir in the toasted sesame oil. Serve over rice.

Recipes By Ingredient, The Recipes, other greens, radishes, side dishes

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

If you enjoy the tangy-sweet taste that comes from adding mandarin orange segments, raisins, or chunks of apple to a salad, then you already know how delicious fruit and salad dressing can be. In this salad, choi provides a succulent base for a mixture of apples, grapes, mild onion, and freshly toasted almonds, all smothered in a luxurious poppy seed dressing. (The Sneaky secret to the dressing’s impossible smoothness is silken tofu, which purees beautifully and makes an exceptional, flavorless base for soups, sauces, and dressings.)

This recipe yields more than 2 cups of dressing, so you’ll have plenty left over for other salads. Silken tofu is widely available in grocery stores and health food stores.

Serves 4 to 6

½ cup slivered, blanched almonds
1 cup mild-flavored vegetable oil
½ cup honey
½ cup white vinegar
4 ounces soft silken tofu
2 tablespoons poppy seeds
1 ½ teaspoons dry mustard
1 ¼ teaspoon salt
1 teaspoon paprika (optional)
2 tablespoons minced onion
1 bok choy or other white-stemmed choi/choy, trimmed, stems cut diagonally into thin slices, leaves sliced into thin strips
1 large sweet apple, peeled, cored, diced
1 cup red or purple seedless grapes, halved
Salt
Freshly ground black pepper

1. Toast the almonds in a heavy (preferably cast iron) skillet over high heat until they begin to brown slightly. Transfer the nuts to a bowl to cool.
2. Put the oil, honey, vinegar, tofu, poppy seeds, dry mustard, alt, and paprika in a food processor or a blender. Process or blend the ingredients until smooth. Pour the mixture into a bowl and stir in the onion. On cover the dressing and store it in the refrigerator until you are ready to serve the salad.
3. Toss the choi, apple, and grapes in a large bowl.
4. Pour the dressing over the ingredients; toss until everything is thoroughly combined. Cover the bowl and set it aside at room temperature for 15 minutes to let the flavors develop.
5. When you’re ready to serve, stir in the toasted almonds. Season with salt and pepper to taste.

Recipes By Ingredient, The Recipes, bok choy, onions, salad dressings, salads

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