Tuesday, April 21, 2015

Recipe of the Week: Enchilada Skillet (via A Couple Cooks)

With Cinco de Mayo right around the corner, A Couple Cooks have created a delicious dish perfect for a festive occasion: Enchilada Skillet.

Enchilada Skillet
Serves: 6
What You Need
  • 3 tablespoons olive oil
  • 3 cloves garlic
  • ½ red onion
  • ¼ teaspoon kosher salt
  • 2 small zucchini
  • ½ red bell pepper
  • ½ green bell pepper
  • ¼ teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1½ cups corn, frozen or fresh
  • 15-ounce can black beans (or 1½ cups cooked)
  • 6 small corn tortillas
  • 2½ cups enchilada sauce, pre-made or homemade (we used a Frontera pre-made sauce)
  • 6 ounces (about 1½ cups) shredded sharp cheddar cheese, divided
  • Cilantro (for serving)
  • Sour cream (for serving)
What To Do
  1. Prepare the ingredients: Mince 3 cloves garlic. Chop ½ red onion, 2 small zucchini, ½ red pepper, and ½ green pepper. Drain and rinse 1 can black beans. Cut small small corn tortillas in half, then into ½-inch wide strips. Shred 6 ounce sharp cheddar cheese. Chop ¼ cup cilantro for garnish.
  2. Set the oven to a broil.
  3. In a large oven-safe skillet, heat 3 tablespoons olive oil. Add the garlic and cook 30 seconds over medium heat, then add onion. Cook the onion until translucent and soft, about 3 minutes.
  4. Add the zucchini, red bell pepper, green bell pepper, ¼ teaspoon black pepper, 1 teaspoon cumin, 1 teaspoon oregano, and ¼ teaspoon kosher salt. Cook about 5 minutes until all vegetables are slightly soft but still have a little bite. Add 1½ cups corn, black beans, tortilla strips, enchilada sauce, and half of the cheese. Stir until fully combined, then top with the remaining cheese.
  5. Place the skillet in the oven and broil for 3 to 5 minutes, until the skillet is bubbly and the cheese is melted.
  6. Serve with fresh cilantro and a dollop of sour cream.
From The High Protein Vegetarian Cookbook by Katie Parker

Wednesday, April 15, 2015

Recipe(s) of the Week featuring RAMPS!

You know it's officially spring when food bloggers, restaurants you follow on social media and farmers market patrons can't stop talking about ramps. Ramps, also known as spring onions, offer a unique aroma and flavor that is a cross between onion and garlic. This perennial wild onion has a white tuber, similar to a scallion, a burgundy stem and wide green leaves that resemble lily of the valley. In addition to their beauty, ramps offer a variety of usages. They can be used cooked or raw, just like an onion. Here are a few ramp recipes that caught our attention:

Breakfast Bowl with Ramps, Asparagus and Lemon Herb Sauce (via Sweet Paul)

Serves 4
  • 4 thick slices of country style bread, cubed
  • 12 stalks mini asparagus, cut in 3
  • 12 ramps
  • 4 tablespoons olive oil
  • salt and pepper
  • 1/2 bunch fresh parsley
  • 1/2 bunch fresh mint
  • 1 tablespoon toasted pine nuts + extra for serving
  • juice from 1 lemon
  • grated zest from 1 lemon
  • pinch of red chili flakes
  • 1/2 cup Olive oil
  • 4 eggs
  • vinegar
  1. 1) Preheat oven to 380F.
  2. 2) Place the bread, asparagus and ramps on a baking tray and drizzle with oil. Sprinkle with salt and pepper.
  3. 3) Bake until golden, about 12 minutes.
  4. 4) Place herbs, pine nuts, lemon, chili and oil in a blender and blend until smooth. If its to thick just add a little more oil.
  5. 5) Bring a pot of water to the boil and add a little vinegar, poach the eggs for 3 minutes.
  6. 6) In a bowl start with the bread, then asparagus and ramps, then the egg, pine nuts and finish off with the lemon herb sauce.

Caramelized Ramps with Browned Butter (via Crepes of Wrath)
Serves 2-3 as a side

  • 2 bunches ramps, cleaned well
  • 2-3 tablespoons unsalted butter
  • ¼ teaspoon kosher salt
  • pinch red pepper flakes

1) Cleaning ramps is a bit of work, but it's worth it! Fill a large bowl with cold water, then place your ramps in the water. Swish them around to remove as much dirt as possible, then remove them from the bowl and give them a second rinse under running water to remove any remaining grit. Change the water and do the same with your second bunch of ramps. Place the ramps on a dry paper towel, then top with another paper towel and pat out as much water as possible
2) Clean the ramps by removing the tip of each stalk. Set aside (don't slice them - they're perfect as is).
3) In a heavy bottomed skillet, heat your butter over medium-high heat. Swirl around until browned and nutty, about 3-4 minutes. Add the ramps to the browned butter and cook over medium heat, turning occasionally, until the ramps are lightly charred and wilted. Serve with your favorite protein as a side, or enjoy them on their own.

Spring Vegetable Minestrone with Wild Ramp Pesto (via What's Cooking Good Looking)
Serves 2 for dinner or 4 as an appetizer
  • 1 smallish fennell bulb (white + green parts), diced
  • 1 medium spring onion (or white onion), diced
  • 4 tablespoons of extra virgin olive oil
  • 6 cloves of garlic, sliced thin
  • 1 white potato, peeled and diced
  • 1/4 - 1/2 teaspoon of salt (depending on how much salt you like - I err on more for soup)
  • 1/4 teaspoon of red pepper flakes (optional, for a kick)
  • 1 teaspoon of dried thyme
  • 2 cups of white (cannellini) beans (I found that a good quality -organic- canned bean worked well for this)
  • 6 cups of water
  • 3 handfuls of leafy greens (I used a somewhat exotic mix of baby kale, baby bok choy, and young broccoli, but you can use whatever leafy green you like and have available. Kale, spinach, swiss chad, regular bok choy would all work well)

For the Wild Ramp Pesto:
  • about 10 ramps (white + green parts)  cleaned and diced
  • 1/3 cup of almonds, lightly toasted
  • the juice of 1/2 a lemon
  • a small handful of arugula (optional, if you have some handy)
  • 1/4 teaspoon of salt
  • a few cracks of black pepper + a pinch of red pepper flakes
  • 1/3-1/2 cup of extra virgin olive oil

1) Get the soup started:
  • In a large, heavy bottomed pot, heat the oil over medium heat and add the fennel and onion. Cook for several minutes until they have softened. 
  • Then add the garlic, potato, salt, thyme, and red pepper flakes, stir, and cook for about 2-3 minutes. 
  • Add the beans and the water, bring to a boil over medium heat and then reduce to a simmer. 
  • Simmer for 60-90 minutes. 
2) While the soup is simmering, prepare the pesto:
  • Add all of the ingredients for the pesto, except for the oil, to a food processor and pulse several times until the ingredients are finely chopped. 
  • Then, add in the olive oil in a slow stream until it is emulsified. 
  • Taste and adjust any seasoning as necessary. 
3) Finish the soup, and serve:
  • After the soup has been simmering for a while, taste and make sure they flavors are to your liking. If it is too watery, let it simmer a bit longer to develop more flavors, but I usually find it is good after an hour. 
  • Then, add the greens, and stir until they wilt. This should only take about 2-5 minutes. Remove the soup from the heat. 
  • Then serve by ladling the soup into bowls and adding a spoonful (or more if you like) of the pesto on top. 
  • This will keep well for several days in an air-tight container in the fridge. If you end up with extra pesto, you can store that as well for about 10 days. The pesto goes well on all sorts of things from bread, to eggs, or tossed with vegetables. 

4/18/15 IWFM Vendor

Here is a list of vendors that will be at IWFM on Saturday 4/18:

Monday, April 6, 2015

Recipe of the Week: Kale Caesar Salad with Cornbread Bits (via A Couple Cooks)

This week's recipe comes from local food bloggers and Indy Winter Farmers Market patrons, A Couple Cooks and uses many ingredients you can find at IWFM. 

Kale Caesar with Cornbread Bits
Serves: 4 to 6
What You Need
  • 1 large clove garlic, coarsely chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons good quality mayonnaise or veganaise
  • 1 teaspoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 anchovies, or 1 teaspoon anchovy paste (optional)
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ cup freshly squeezed lemon juice
  • 1 cup (5 ounces) crumbled cornbread, preferably a few days old
  • 2 teaspoons extra-virgin olive oil
  • 1 small bunch kale, stemmed and chopped
  • 3 cups chopped hearts of romaine
  • 1 bunch radishes, sliced (optional)
  • ⅔ cup shaved Parmesan cheese
What To Do
  1. For the dressing, in a food processor or blender, add the garlic, olive oil, mayonnaise, horseradish, Worcestershire, anchovies, salt, pepper, and lemon juice. Give it a whirl until smooth. Keep in the refrigerator until ready to use.
  2. Preheat the oven to 375F. Spread the cornbread pieces on a parchment-lined baking sheet. Drizzle with olive oil and toss gently with your hands to coat. Bake for 15 to 18 minutes until dry and crispy. Set aside to cool.
  3. In a large salad bowl, combine the kale, romaine, radishes, and half the Parmesan. Toss with the desired amount of dressing. Sprinkle with cornbread crispies and remaining Parmesan and serve.