Arugula, Fennel and Orange Salad

From William Sonoma

The bright flavors of peppery arugula, the anise accent of fennel and the tangy sweetness of oranges come together in this vibrant winter salad. You can make the vinaigrette and prepare the fennel and oranges ahead of time and refrigerate. Combine all the elements just before serving.

Ingredients

For the citrus vinaigrette:

1/4 cup fresh orange juice

2 Tbs. fresh lemon juice

2 tsp. grated orange zest

2 Tbs. extra-virgin olive oil

2 Tbs. canola oil

2 tsp. Dijon mustard

1/2 tsp. dried tarragon

1 shallot, chopped

Salt and freshly ground pepper, to taste

1 large fennel bulb

3 large navel oranges

4 cups arugula

Directions

To make the vinaigrette, in a small bowl, whisk together the orange juice, lemon juice, orange zest, olive oil, canola oil, mustard, tarragon and shallot. Season with salt and pepper. Set aside.

Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough core parts. Cut the bulb halves crosswise into slices 3/8 inch thick and then cut the slices into 1-inch lengths.

Working with 1 orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and thickly slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half-moons. Repeat with the remaining oranges.

Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and serve immediately.

Serves 8 to 10

Apple Cider-Glazed Turnips

From Whole Food Market

Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork or lamb.

Ingredients

3 tablespoons butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons brown sugar
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, sugar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.

Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.

Basil-Lemon Pesto

From William Sonoma

A light and lemony variation on the traditional pesto, this version combines fresh parsley and basil. Toss with your favorite pasta, or spoon over grilled fish or chicken breasts. To toast the pine nuts, place them on a baking sheet and bake in a 350°F oven until golden, 8 to 10 minutes

Ingredients

2 garlic cloves

3 Tbs. toasted pine nuts

1 1/2 cups loosely packed fresh basil leaves

1/2 cup loosely packed fresh flat-leaf parsley leaves

1/4 cup grated Parmigiano-Reggiano cheese

1 tsp. lemon zest

1 Tbs. fresh lemon juice

1 to 1 1/2 cups extra-virgin olive oil

Salt and freshly ground pepper, to taste 

Directions

In a food processor, combine the garlic, pine nuts, basil, parsley, cheese, lemon zest and lemon juice. Pulse until ground to a fine paste, about 1 minute. With the machine running, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper. Makes 1 1/4 to 1 3/4 cups.

Rigatoni with Eggplant and Pine Nut Crunch

Rigatoni with Eggplant and Pine Nut Crunch

A Delicious Recipe Bon Appetit

Ingredients

Nonstick vegetable oil spray

1 un-peeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes

2 medium yellow bell peppers, cut into 1/2-inch squares

2 cups grape tomatoes

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Parmesan cheese, divided

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1 cup heavy whipping cream

1 pound rigatoni

1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preparation

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan. 

Transfer to 13x9x2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

I long for the next seasons eggplant harvest.

Lylah's Mexican Quiche Recipe, Maria's Salsa Recipe

Don't forget to frequent The Simple Farm's Recipe pages {here} for the latest yummy farm recipes!

Tonight In My Farm Kitchen

There's been lots of activity in our kitchen lately. Yesterday I made Momma's Chicken and Dumplings (a secret family recipe from the heart of Pennsylvania Amish Country) and I'm going to share it with you this week.

This morning I made my Farm Style Sourdough French toast that is literally to die for (my husband loves it). I'm going to share that recipe this week too.

Tonight, our darling daughter is making this.....

Eat your heart out!

The Simple Farm Recipes . . .

. . . are moving to a new page over {here} and on the first page I've posted my brunch menu from a few years ago. It's a good one if I say so myself!

Do you have a favorite recipe that you think others need to know about? If so, send it to us and I'll post it!

Tonight's Dinner at The Simple Farm - Grilled Swordfish

Tonight's feast.

My husband actually made these yummy steaks awhile ago and tonight I'm serving them again. This butter sauce recipe was on the back of  the Whole Foods swordfish package.

Ingredients:
1 package Swordfish Steaks, thawed
1/cup or 1 stick of unsalted butter
2 T balsamic vinegar
2 T honey
1 tsp Dijon mustard
1 T drained capers (this makes the recipe)
Chopped fresh tomatoes

Directions:
Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.

Brush swordfish steaks with olive oil; season with salt and pepper to taste.

Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center about 4 minutes per side.

Transfer to plates. Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes. I am serving it with rice.

Molly's Lemon Cupcakes

Two years ago Molly and Treve shared Easter brunch with our family. . .

and, Molly, being in true lovely and creative form, made these amazing Lemon Cupcakes.

She said she took part of the recipe from {here} and part from Treve's mom (a southern belle from Georgia).  

I'm not sure about what part came from what part, but these cupcakes were the BEST EVER lemon cupcakes. I know, because I ate more than one!


It's time for a cupcake party at our farm!

Lemon Cupcakes For Spring time

Who doesn't love a yummy cupcake?

These lemon cupcakes caught my eye and I think they're a great idea to plan a Spring Party around and if you do, invite me over!

Lemon Cupcakes~20 cupcakes

1-1/2 cups flour (cake if you have it, otherwise all-purpose)
3/4 cups sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/4 cup grape seed oil or vegetable oil
4 egg yolks (approximately 3 ounces)
1/4 cup lemon juice
1 teaspoon lemon extract, all naturalgrated rind from
1 lemon
1 teaspoon bitters
5 egg whites (approximately 5 ounces)
1/4 teaspoon cream of tarter1/4 cup sugar

1. Sift flour, sugar, salt, and baking powder into the bowl of a standing mixer.
2. In a medium bowl, combine oil, egg yolks, lemon juice, lemon extract, lemon rind, and bitters. Stir to combine.
3. On a low setting, start to beat the dry mixture and slowly add the wet. Increase the mixer speed to medium and beat until incorporated.
4. Transfer mixture to another bowl. Wash and dry mixer bowl.
5. Whip egg whites with whip attachment on medium-high speed until foamy. With the mixer on medium speed, add cream of tarter and slowly add sugar. Beat on high speed until stiff peaks form.
6. Scoop a cupful of the stiff egg whites into the batter and stir to combine. This should lighten up the batter.
7. Transfer the batter to the egg whites and gently fold until there are no more streaks of egg white.
8. Scoop into cupcake cups about 2/3s full and bake at 350 F for 22-25 minutes or until a toothpick comes out clean.

A Martha Stewart Recipe

The Most Amazing Pumpkin Scones - Ever

Photo from food.com recipes.

A few years back, Monica, my acupuncturist gave me one of the scones she'd made the day before - an incredibly tasting pumpkin scone with a little jar of buttery sweetness to spread on the top.

You'll want to make these....so, here you go....it's the Starbucks Scones found here...which I've copied directly.  But, in Monica's recipe she added 1.5 tsp of pumpkin pie spice rather than all the individual spices (it was so good, I'd tend to do that too) AND for the yummy spice glaze she added butter and whipping cream and quite a bit of pumpkin pie spice.  You'd want to do that too....

• 2 cups all purpose flour 
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salg
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powderered Sugar Glazze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions:

Prep Time: 15 mins

Total Time: 30 mins

1. 1TO MAKE THE SCONES:.
2. 2Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. 3Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. 4In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. 5Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. 6Bake for 14?16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. 7TO MAKE THE PLAIN GLAZE:.
8. 8Mix the powdered sugar and 2 tbsp milk together until smooth.
9. 9When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. 10AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. 11Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Comfort Food at The Simple Farm

Mom was all about comfort food for her family of six and indeed one of Mom's comfort food growing up was her Chicken Potpie. When I found Chef Amy Barnes of the Sweet Basil Gourmetware's recipe, I just knew I'd have to make it for my family.

Indeed -  it's lovely comfort food.

Comfort Ingredients:
4 Tbl. butter
1 onion diced
1/3 cup flour
1 teaspoon chicken bouillon or paste [NOTE: I swear by Better than Bouillon paste -probably found at a Whole Foods]
1 cup water
3/4 cup half and half
2 teaspoons minced fresh rosemary [NOTE: I use fresh from my garden. It's so easy to grow, at least here in the desert.]
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tbl.sherry [NOTE: I used cooking sherry.]
2 carrots diced [NOTE: I used 3.]
3 stalks celery, diced
3 cups or about 1/2 pounds cooked diced chicken [NOTE: I used 3 large chicken breasts that I cooked verryyyyyyyyyy slowly in a frying pan with a touch of garlic salt.]

Piecrust
1 cup flour
1 Tbl. rosemary, finely minced
1/2 teaspoon salt
1/3 cup Crisco [NOTE: Yes, I admit,I used Crisco and it's the first time in at least seven years.]
3 Tbl. ice-cold water


Start your crust prep by chopping your rosemary - really fine.

Then . . .
In a big bowl (for some reason I LOVE glass bowls) add your flour, salt and finely chopped rosemary.

Then add your Crisco . . .

And cut in the Crisco with a pastry blender (a fork will do fine) or with two knives (even better than a fork) until this mixture is fairly course,but uniform.

Sprinkle the cold water with a table spoon, a little at a time and work this into the dough making a nice firm ball. Put this aside and start on the comfort part.

Preheat your oven to 400 degrees and then melt your butter in a large skillet over medium heat.

Dice your onions, dice your celery and dice your carrots. Melt your butter and then add your diced onion and cook this until soft. Whisk in the flour; cook, stirring constantly, for about 2 minutes.

Next, add the chicken bouillon or paste (again, I LOVE the above mentioned paste), add your water, the half and half, your rosemary and the salt and pepper. Mix this up and then . . .

Stir in the sherry (I added an extra tablespoon -because I wanted to). Add your carrots, celery and the chicken that's been cooked and diced.

You'll note that my carrots weren't diced - just sliced. Diced is better. Simmer, covered until the vegetables are tender - about 8 minutes. I cooked it a bit longer, added about 1/2 cup of the broth from cooking the chicken breasts. I think doing this made everything moist and added a bit more flavor.

Now, return to your crust - On a lightly floured board roll the dough to a circle - about 1/8 inch thick. The recipe calls for a 1 quart size backing dish (round would be fun), but all I had available was a 1.5 square quart sized baking dish - so, that's what I used and it was just fine.

Fill your baking dish with your comfort ingredients and blanket the dish with your rolled out dough - sealing and crimping the edges.

Bake, uncovered for about 30 - 45 minutes until the gold brown. Makes 4 to 6 servings.