June 2020 - Greenacres Foundation

22 Jun 2020

Recipe Jen Langdon 0 comment

Mixed Vegetable Pickles

Mixed Vegetable Pickles

There aren’t many recipes as versatile as the quick pickle. This sweet-and-sour pickle brine can be used to pickle a wide variety of in-season vegetables, from cucumbers to radishes, carrots to onions. Have some produce in your refrigerator that’s a little past its prime? Pickling is a quick and easy way to preserve it!

Adapted from Southern Living’s Little Jars, Big Flavors

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Prep Time 45

Ingredients

Enough mixed vegetables to fill your pint jar, sliced thin Try cucumbers, radishes, turnips, carrots, kohlrabi and/or summer squash
2 Tbsp Pickling salt, divided
2 dill sprigs
1/2 cup Apple cider vinegar
2 Tbsp Sugar
1 Tbsp Lemon juice
1/2 tsp Dill seed

Instructions

Wash vegetables. If using cucumbers and/or squash, slice thin and toss in a colander in the sink with 1 Tbsp salt. Allow to drain 30 minutes. This will remove excess moisture from the cucumbers and squash, which would otherwise dilute your pickle brine. Slice remaining vegetables thin and combine with drained cucumber and/or squash.
Place dill sprigs in your clean pint jar. Pack vegetables in the jar, leaving 1/2" headspace.
Bring vinegar, sugar, 1 Tbsp salt, lemon juice, dill seed, and 1 cup water to a boil over medium-high heat, stirring until sugar and salt dissolve. Pour hot pickling liquid over vegetables to cover. Apply lid to jar. Chill 24 hours before serving. Store in refrigerator up to 3 weeks.

Keyword Carrot, Pickle, Radish, Vegetarian, Vinegar

18 Jun 2020

Recipe Jen Langdon 0 comment

Broccolini Frittata

More elegant than scrambled eggs, and easier to prepare than quiche, the frittata is an under-appreciated way to elevate breakfast (or brunch, or even a light lunch or supper). Often called “crustless quiche”, frittata can bring you all the lovely texture and ingredients of a quiche, without the hassle of making a pastry crust.

Typically prepared on the stovetop, this recipe also uses the oven. It’s easy to overcook eggs on the stovetop, but using the radiant heat of the oven makes it much easier to cook the eggs completely without having an overcooked, tough layer on the bottom.

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Prep Time 10

Cook Time 30

Course Main Course

Ingredients

1/4 cup Butter
1/2 lb Broccolini or leafy greens, like kale or chard
4 Green onions or garlic scapes
12 Eggs
1/3 cup Heavy cream
8 oz Shredded cheese we used cheddar, but choose a cheese to suit your taste
Salt and freshly ground black pepper, to taste

Instructions

Preheat oven to 325º. Chop broccolini into bite-size pieces, and thinly slice green onions (both white and green parts) or garlic scapes.
Melt butter in an oven safe nonstick skillet over medium heat and sauté the vegetables until crisp-tender, about 5-10 minutes.
In a large bowl, whisk together eggs, cream, salt and pepper to taste, and cheese. When vegetables are tender, add the egg mixture to the skillet and gently combine with a rubber spatula.
Cook over medium heat, gently stirring, until the eggs are about half cooked. Transfer skillet to the preheated oven and bake until eggs are cooked through, about 20 minutes. You’ll be able to tell it’s done if you shake the skillet and the center no longer jiggles.
Serve warm, cold, or at room temperature, to suit your preference.

Keyword Broccolini, Eggs, Vegetarian

15 Jun 2020

Recipe Jen Langdon 0 comment

Grilled Chicken and Broccolini with Herb Oil

Grilled Chicken and Broccolini with Herb Oil

You already have the grill fired up for chicken, steaks, or burgers…instead of heating up your kitchen to cook a side dish, why not add some veggies alongside? Our tender broccolini has slender stems that are perfect for grilling whole, no need to peel or trim.

We tested this recipe with chicken breast, but feel free to substitute your favorite cut of chicken or beef, or try our turkey wings or drumsticks for something a little different!

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Prep Time 20

Cook Time 20

Course Main Course

Ingredients

1 lb Broccolini
2 Pasture raised chicken breasts
1 bunch Mixed herbs (we like a combination of rosemary, parsley, and thyme)
3-4 Sundried tomato halves
1/4 cup Extra virgin olive oil
Salt and pepper to taste

Instructions

Wash and drain broccolini and herbs. Preheat your grill to medium-low heat.
Remove tough stems from herbs and add to the bowl of a food processor or blender with the sundried tomatoes, a pinch of salt and freshly ground black pepper. Process until ingredients are chopped fine. Taste and adjust seasoning - it should be very herby and noticeably salty.
With the motor running, slowly add the oil to the herb mixture, processing until smooth. It may take a minute or so to finely process the sundried tomatoes.
Brush chicken on both sides with half of the herb oil. Toss the broccolini with the other half of the oil, and arrange broccolini on a grill pan.
Place chicken directly on the grill grates, alongside your grill pan. Grill until broccolini is tender and crispy in places, stirring occasionally, about 20 minutes. Grill chicken breast until the internal temperature reaches 160º, about 10-15 minutes, flipping only once.

Keyword Broccolini, Chicken, Grill, Herbs

10 Jun 2020

Recipe Jen Langdon 0 comment

Garlic Roasted Radishes

Peppery when raw, radishes caramelize when roasted, revealing their mellow, sweeter side. Roasting them along with whole garlic cloves enhances their sweetness even further, a delicious flavor combination we like to serve alongside grilled or roasted meats. Even if you’re not a fan of raw radishes, give this recipe a whirl – you may find room on your plate for them after all!

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Prep Time 10

Cook Time 30

Servings 4

Ingredients

1 lb Radishes
2 Heads Garlic
2-3 Tbsp Extra Virgin Olive Oil
Salt and freshly ground black pepper, to taste

Instructions

Scrub, trim and halve radishes (quarter if very large). Peel whole garlic cloves. In a large bowl, toss vegetables together with olive oil and season with salt and pepper to taste.
Spread vegetables on a baking sheet, ensuring radishes have their cut sides down on the surface to encourage browning.
Bake at 350 for 25-30 minutes, or until the cut side of the radishes are golden brown and a knife blade slides easily through the center of a radish. The skins will wrinkle and take on a golden hue.

Keyword Garlic, Radish, Vegetarian

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