garlic

Tomato Basil Farro Risotto

2 Tbs. extra-virgin olive oil
1 medium onion, finely chopped
1 cup farro
3 cloves garlic, minced
3 cups boiling water
1/4 cup grated parmesan
1/2 tsp. kosher salt
freshly ground black pepper

Add-in
2 Tbs. extra-virgin olive oil
1 cup chopped fresh tomatoes
1 cup grated zucchini
1/4 cup basil leaves, minced

1. Heat the oil in a large, heavy pot over medium heat until shimmering hot. Add the onion and cook, stirring often, until tender, 3-4 minutes.
2. Pulse the farro in a blender until about half of the grains are broken into smaller pieces. Add the farro and garlic to the pot and stir until fragrant, about 30 seconds.
3. Stir in the water. Reduce the heat to low, cover, and cook until most of the liquid has been absorbed and the farro is still chewy about 20 minutes, stirring occasionally.

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4. While farro cooks, toss the Add-in ingredients together in a medium bowl and set aside.
5. Uncover, increase the heat to medium-high, and stir constantly until the farro is creamy and tender, about 5 minutes. If it’s still too chewy, add 1/2 cup of boiling water and continue stirring until thender, about 5 minutes.
6. Stir in the parmesan and the tomato basil mixture from step 4. Season with up to 1/2 tsp. of salt and pepper to taste.

Stir-Fried Chard with Ginger

This is based on a recipe I found in Mark Bittman’s How to Cook Everything.

Serves 4.

  • 1/2 lb Swiss Chard
  • 2 skinless, boneless chicken breasts, sliced into thin strips (if you want a vegetable side-dish, just omit the chicken; I added it so I could have a one skillet meal)
  • 2 tbs peanut oil (or other vegetable oil)
  • 2 tsp dry cooking sherry
  • 2 tsp soy sauce
  • 2 tbs minced fresh ginger
  • 1 clove minced garlic
  • 2 garlic scapes, cut diagonally into 2″ pieces
  • 2 chopped scallions
  • 1/2 cup water, vegetable stock, low salt chicken broth, or white wine
  • 2 tbs soy sauce
  • 1 tsp sugar
  • Salt and pepper to taste

1. If using chicken put in bowl with 2 tsp sherry and 2 tsp soy sauce. Set aside.

2. Fold the chard leaves in half along the rib and cut the rib out. Chop the ribs into 1/2 pieces; chop the leaves into approximately 2 inch squares.

2. Put a bit of the oil in a large skillet; heat over medium-high heat to just smoking and add the chicken. Stir-fry until golden brown and no longer pink in the center, a couple of minutes. Remove from skillet and set aside.

3. Put the rest of the oil in the skillet. Add ginger and garlic and cook for 15 seconds. Then add the chard ribs and garlic scapes. Stir-fry until the scapes start to have small brown spots on them.

4. Add scallions and chard leaves and cook until the leaves wilt. Add more oil if the pan gets dry.

5. Lower the heat to medium and add liquid, 2 tbs soy sauce, and sugar. Turn heat back to high and cook, stirring constantly to scrape up any browned bits on the bottom of the pan, until the liquid has thickened and partially evaporated. Stir the chicken (if using) in to coat with sauce. Add salt and pepper to taste.

6. For a meal, serve over rice or quinoa.

Oven-roasted Kale

  • 1 bunch curly leaf kale
  • 2 tbs olive oil
  • 2-3 cloves garlic, finely chopped (you could substitute garlic scapes for the garlic)
  • 1 tsp salt (to taste)
  • 1/4 tsp pepper (to taste)

Strip kale leaves from their stems and coarsely chop. Spread in a single layer on a cookie or baking sheet, add garlic, salt, pepper and drizzle olive oil over all. Toss to coat the kale evenly with the seasonings.

Put kale into a cool oven and pre-heat to 350. Halfway through the pre-heat cycle (I had to run mine once to figure out how long that is) stir/toss the kale, then return it to the oven until the temperature reaches 350. Some of the kale will be tender, and some of it will have crispy edges. Serves 2.

This recipe is adapted from the New Jersey Farm Bureau’s Newletter. Confession time: I haven’t tried it yet, but will do so soon.

Cherry Tomato Cobbler

Serves 4

Ingredients

  • Olive oil
  • 2 tablespoons cold butter
  • 1 egg
  • 3/4 cup flour
  • 3/4 cup finely ground cornmeal
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Salt and pepper
  • 1/2 cup buttermilk
  • 2 pints cherry tomatoes
  • 2 garlic cloves
  • 1 medium red onion
  • 1/2 cup grated Parmesan
  • Several sprigs fresh basil, for garnish

Instructions

  1. Heat the oven to 425°F. Grease a medium ovenproof skillet (preferably one that is not cast iron) with olive oil or butter.
  2. Cut the butter into cubes.
  3. Beat the egg in a small bowl.
  4. Put the flour, cornmeal, baking powder, baking soda and a sprinkle of salt in a food processor. Add the cubed butter and pulse until the mixture looks like coarse bread crumbs.
  5. Add the beaten egg and buttermilk, and pulse until the mixture comes together in a thick, sticky batter.
  6. Halve the cherry tomatoes; put them in a medium bowl.
  7. Peel and thinly slice the garlic cloves, and add them to the tomatoes.
  8. Trim, peel, halve and slice the red onion; add it to the tomato mixture.
  9. Drizzle the tomato mixture with some olive oil, sprinkle with salt and pepper, and toss.
  10. Put the tomato mixture in the skillet and spoon dollops of the biscuit batter across the top.
  11. Bake until the biscuits are golden and cooked through, and the tomatoes and onion are softened, 20 to 25 minutes.
  12. Strip the basil leaves from several sprigs.
  13. When the cobbler is done, sprinkle the Parmesan on top and tear the basil leaves over all. Drizzle with a little olive oil. Serve hot, warm or at room temperature.

Nutrients per serving: 311 calories, 9g protein, 47g carbohydrates, 5g dietary fiber, 11g fat (5g saturated fat), 69mg cholesterol, 572mg sodium

From AARP.org.