RECIPE TEMPLATES for seasonal cooking

Lovettsville Cooperative Market Farm Market Seminar

May 31st, 2014

7-8-9 Frittata You’ll need:

- 1-2 tablespoons olive oil or butter - Add-ins of choice: Onions, greens, potatoes, mushrooms, seasonal veggies, leftover roasted vegetables, etc., up to several cups - Eggs (7 eggs for an 8-inch skillet, 10 eggs for a 9-inch skillet, and a dozen for a 10-inch skillet) - Salt and pepper - Cheese of choice, grated or crumbled (optional)

Method: Heat olive oil or butter in a non-stick or seasoned cast iron skillet over medium heat. Add the frittata fillings and sauté until tender. If you are using vegetables that are already cooked, sauté just to warm them through and heat the skillet.

Beat the eggs in a bowl with a fork until well combined. Season with salt and pepper.

Add the eggs to the skillet, stirring and shaking the skillet a bit to make sure the eggs get all the way to the bottom. As soon as the eggs start to set and form curds, smooth the top of the eggs and cover. Allow to cook over medium-low heat for 7 minutes.

Remove the cover. Using a spatula, carefully lift the set edges of the frittata and tilt the skillet so that the uncooked eggs run down to the bottom of the skillet. Cover again and cook, modulating the heat if it seems like it’s burning, for another 8 minutes.

Remove the cover. The eggs should be set all the way through. There may be some oil or liquid collected on the top from the cooking oil and add-ins. Sprinkle cheese over the frittata if using, cover, and set aside for 9 minutes to finish cooking and setting in the skillet, covered. Slice into wedges.

Any-Season Grain Bowl

You’ll need:

- 1 cup wheatberries, barley, or other grain of choice (I’ve made this with brown rice) - ¼ cup olive oil (or other oil of choice) + 1-2 tablespoons olive oil - 3 tablespoons vinegar of choice, or lemon juice - Salt and pepper - 2 cups chopped root vegetable of choice - 1 cup chopped greens of choice (optional) - ¼ cup crumbled goat cheese or feta (or cheese of choice)

Method: Bring a large pot of salted water to a boil. Add your grains and give it a quick stir. For wheatberries/barley/chewy grains, simmer rapidly for 20 minutes. For cracked

wheat or more tender seeds and grains, cook 5-10 minutes, testing for tenderness but not mushiness. Drain in in a colander.

Make your vinaigrette: whisk ¼ cup olive oil, vinegar, and generous pinches of salt and freshly ground pepper. Season to taste.

In a heavy bottomed skillet, heat the 1-2 tablespoons olive oil. Add root vegetable and cook, stirring occasionally, until tender and browned on the edges. Add greens and cook until wilted, adding a few teaspoons water or oil if the pan seems dry.

Remove the pan from heat. Stir in the cooked grains and vinaigrette. Top with cheese. Serve warm or room temperature.

Savory Greens Cobbler with Cornmeal Biscuits You’ll need:

For the biscuits--- - 1 cup all-purpose flour - ½ cup coarse yellow cornmeal - 2 ½ teaspoons baking powder - 1 teaspoon honey - ½ teaspoon kosher salt - 5 tablespoons cold unsalted butter, cut into small pieces - ¾ cup buttermilk or milk

For the collards--- About 1/2 pound sausage or bacon, sliced about 1/2-inch thick (optional) 1 large yellow onion, chopped 3 garlic cloves, minced 4 cups chicken stock or vegetable broth 3-4 pounds kale, mustards, or collards, thick stems removed and sliced into 1-inch ribbons 1/2 cup milk or cream Kosher salt and freshly ground pepper Method: Make the biscuit dough: In a food processor, pulse flour, cornmeal, baking powder, salt, honey, and butter until the butter is in pieces about the size of small peas. Add the buttermilk and pulse until it forms a mass. Turn out the dough onto a lightly floured surface, knead a few times until the dough completely coheres. Roll the dough out about 3/4 to 1 inch thickness. Slice into square biscuits. Place the biscuits on a parchment-lined baking sheet in the refrigerator.

If using, heat the sausage or bacon in a big, thick-bottomed pan until fat is rendered. If there doesn’t seem to be much fat, add in a glug of olive oil. Add the onions and garlic and continue to sauté, stirring, until the onions are translucent and the garlic is fragrant. Add the stock or broth and bring to a boil. Add the

ribboned greens in batches, stirring after each addition. Lower the heat and simmer for approximately thirty minutes, until the mixture is a bit reduced and collards are very tender.

Preheat the oven to 375 degrees Fahrenheit. Stir the milk or cream into the greens mixture, allowing it to simmer a bit more, uncovered, as it thickens up. Taste for salt and pepper and season if necessary.

Pour the entire mixture into an oven-safe glass or ceramic dish (if the pan in which you’ve been cooking can go in the oven, you can leave it in there). Remove the biscuits from the refrigerator, and lay them on top of the mixture, with the corners overlapping if possible. Grind black pepper over the biscuits. Bake the dish in the oven for 40-50 minutes, until biscuits are deep golden brown and greens mixture is bubbly. Let the cobbler rest for 10-20 minutes before serving it up in warm bowls.

Winter/Summer Squash Herbed Gratin You’ll need:

For the herb sauce--- - 1 ½ cups coarsely chopped mixed green seasonal herbs: parsley, mint, basil, marjoram are all good spring/summer choices; or oregano, rosemary, sage for fall/winter - ¾ cup olive oil (or oil of choice) - 1 small clove garlic - Several tablespoons vinegar of choice (I like sherry vinegar here) or fresh lemon juice - Freshly ground black pepper For the squash--- - 2 pounds squash - 1 ½ cups fresh coarse bread crumbs - 3 tablespoons unsalted butter - ¾ cups thinly sliced onion - 1 teaspoon minced garlic - A few pinches chile flakes, if desired - 1 cup grated hard salty cheese, such as Parmigiano or Gruyere or Cheddar - Kosher salt and freshly ground black pepper Method:

Make the herb sauce. In a food processor or mortar and pestle, coarsely pulverize the herbs. Pound the garlic and add it to the mixture. Stir in olive oil, vinegar/lemon juice, and a pinch of black pepper. Taste for seasoning and adjust. Heat the oven to 400 degrees Fahrenheit. If using summer squash, slice into 1/8-inch thick slices. If using winter squash, halve, peel, seed, and then slice into 1/8 inch slices. Toss the slices in a bowl with a few hefty pinches of kosher salt.

Melt the butter in a skillet until foams up, subsides, and begins to brown. Toss the breadcrumbs in a bowl with the butter. Discard any accumulated liquid in the bottom of the bowl with the squash in it. To the squash, add the onions, minced garlic, chile (if using), ½ cup herb sauce, and and some pepper. Toss, and add the cheese and half the breadcrumbs. Toss again and taste for seasoning (the raw garlic will be strong at this point, but will mellow in cooking). Place mixture in a 9-inch casserole dish or in a skillet. Top with remaining breadcrumbs. Bake for 35-40 minutes, until the squash is tender and the top is dark golden.