Mint & Strawberry Salad

Devin and I finished taking out the fence in order to get the garden ready for building.  We broke for a nice lunch and utilized some of the spearmint that's popping up in the yard (and by some, I mean more mint than I will ever be able to use).

Here's a photo set Devin put together from our lunch.

Broccoli, corn on the cob, swiss mushroom brat from the farm,
and mint-strawberry salad.

We aren't very good at the before and after shots yet, but this is from the same angle and gives you an idea of what we've done so far - and here's where we hope to go!

Big Black Fence 

Fenceless! Next the tilling & building.

Simple Asparagus & Quinoa

I found asparagus on sale at our market and let it sit on the counter for a few days while I tried to figure out what I wanted to do with it.  This is what I did with it:

Ingredients
1/2 cup Quinoa, rinsed
1 cup Water
1 lb. Asparagus, rinsed and trimmed
1 tsp. olive oil
2 Tbs. Butter
1 Tbs. Balsamic Vinegar
1 tsp. soy sauce
Salt & Pepper

Bring water, with a pinch of salt, to a boil.  Add quinoa and reduce heat to low.  Cover and simmer for 15 minutes.  When cooked, remove from heat.

Toss asparagus in olive oil, salt, and pepper.  Bake in an oven-proof pan for 12 minutes or until tender.  Brown butter in a heavy bottomed pan.  Be careful not to burn, but it should be a golden brown.  Add vinegar and soy sauce and simmer until slightly thickened.  Poor over cooked asparagus.  Top with quinoa and enjoy!

Devin Hendrick Photography

Our First Granola

Devin and I made granola for the first time this afternoon.  We had 110 servings of oats to work through and figured this would a good start.

Ingredients
3 cups rolled oats
1 cup slivered and shaved almonds
1 cup raw sunflower seeds
1 cup shredded, unsweetened coconut
1-2 Tbs. cinnamon (to taste)
1 tsp. salt
1/2 cup wildflower honey
1/4 cup olive oil
1/4 cup real maple syrup

Combine all ingredients well.  Spread onto a baking sheet (on parchment paper) and bake at 250 (F) for 80 minutes, stirring every 20 minutes.  Delicious - and subtle.  I like that it doesn't contain any sugar.

Devin Hendrick Photography

Meatless Monday - Broccoli & Cauliflower Gratin

Sammit and I observe Meatless Monday, which is slightly ironic because I usually pick our meat CSA up on Mondays.

Broccoli & Cauliflower Gratin
adapted from Barefoot in Paris

Ingredients
1 head cauliflower, cut into large florets
1 head broccoli, cut into large florets
4 Tbs. butter (divided into 2 Tbs)
3 Tbs. AP flour
2 cups hot milk
Kosher Salt
1/2 tsp black better
1/4 tsp grated nutmeg
1/2 cup grated parmesan
1/2 cup grated baby swiss
1/2 cup grated muenster
1/4 cup bread crumbs

Directions

1. Preheat oven to 375 (F).  Meanwhile, cook florets in a large pot of boiling salt water until tender but firm (5 min), drain.
2. Add 2 cups of milk in a sauce pan.  Meanwhile, melt 2 Tbs of butter in a saucepan over low heat.  Add flour, stirring constantly for 2 minutes, making a rue.
3. Pour hot milk into the rue and stir until it comes to a boil.  Boil, whisking constantly, until thickened.  Off the heat add a large pinch of salt, pepper, nutmeg and 1/2 cup of cheese.
4. Pour about 1/3 of the sauce into the bottom of a baking dish, filling the dish with the drained florets.  Spread remaining sauce on top and sprinkle with the remaining cheeses and breadcrumbs.
5. Drizzle 2 Tbs. melted butter of the top.  Bake for 25-30 minutes until browned.

Can be served hot or at room temp (read: a great make ahead meal).

Quinoa Stirfry (and Zim)

1 cup quinoa (soaked for 15-30 minutes, rinsed)
1 cup water
1/2 cup beef stock

1 small onion, diced
3 garlic gloves, minced
2 carrots, peeled and diced small
2 sticks celery, diced small
2 1/2 cups cabbage, shredded
2-3 green onions, sliced
2 Tbs. coconut oil
2 Tbs. olive oil
2 tsp. fish sauce
1 tsp. soy sauce (optional - no soy for us)
1/2 tsp 5 spice powder (optional - we had it)
Large pinch of salt
Fresh Pepper, to taste
Small handful cilantro, shredded (optional - we had it)

Directions

1. Let quinoa soak in water for at least 15 minutes - then rinse.  Combine quinoa, 1 cup fresh water and beef stock in a small stock pot.  Bring to a boil then reduce heat to low and let cook until fluffy (20 minutes?)
2. In the mean time, prep vegetables.
3. Heat oils and sauces in a pan (or wok) on high heat.  Add onions, garlic, and spices (not cilantro) until aromatic.  Add vegetables and cook for 10 minutes or so - stirring occasionally.  Add quinoa and allow to cook through.
4. Add cilantro and serve. 

My sous chef, Zim

Zim gets bored when I don't have anything for him to prep

But he checks in regularly.