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Archive for the ‘Ripe Recipe’ Category

Another simple summer recipe from the creative Sally Bache! Check it out below.

A couple weeks ago I did this riff on a Salade Nicoise

In two huge salad bowls:

  • leaf lettuce from the garden
  • grill-roasted beets from the garden (substituting for the traditional potatoes)
  • grill-roasted green beans from the garden
  • hard-boiled eggs
  • capers
  • olives
  • Italian canned tuna packed in olive oil
  • dabs of herbed goat cheese

Served with crusty baguette and a balsamic dressing. This salad truly was greater than the sum of the parts. Possibly the best salad ever.

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By: Sally Bache, Director of Administration

Freshly picked tomatoes from the Food Shuttle's Community Garden at Alliance Medical Ministry

Here’s a ripe recipe I’ve been making with the bounty from the garden. I was not impressed with the seemingly dry, flavorless Roma tomatoes we were getting until I tried this:

Slow Grill-Roasted Roma Tomatoes

So as not to heat up the house, I got the gas grill running as low as I possibly could. I took our Roma harvest … somewhere between 1 & 2 pounds of tomatoes, tossed them with minced garlic, kosher salt, and a nice amount of olive oil, and put them on a cookie sheet on the grill with the lid propped up slightly.

I checked back in on them & gave them a stir about every 15 minutes. As they started to warm through & split … after maybe ½ hour … I added some fresh herbs to the mix. I had tarragon, basil & oregano on hand. I also sprinkled a couple good pinches of sugar across the top.

I kept an eye on the tomatoes for maybe another ½ hour, until the juices are carmelizing in the pan, and some of the tomatoes are browning & concentrating. Then I put them in a bowl with a dash of balsamic vinegar, some more olive oil and some more fresh herbs.

They can marinate in the refrigerator for several days and can be used to:

  • garnish sandwiches
  • warmed & used to top polenta, or pasta
  • paired with grilled roasted squash & eggplant into a grilled version of ratatouille

What are your favorite summer tomato recipes? Share them in the comment section below!

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Today’s Ripe Recipe takes a unique approach to cooking home-grown beets.

Tonya Post, our Director of Programs, recommended this pasta/beet combo from her expansive repertoire of recipes. So, harvest some beets from your garden and dish up this ripe recipe for dinner tonight!

Beet Pasta

Serves 6

  • 2 pounds small red or golden beets, scrubbed well
  • 1 clove garlic, minced
  • 1/4 cup fresh orange juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon ground coriander
  • Coarse salt and ground pepper
  • 1 pound whole wheat spaghetti or other short tubular pasta
  • 6 ounces blue cheese or feta, crumbled (1 cup)

Directions

  1. Preheat oven to 400 degrees. Place beets in a 9-by-13-inch baking dish; add 1/2 cup water. Seal dish tightly with foil. Bake beets until tender when pierced with the tip of a sharp paring knife, 45 minutes to 1 hour. Let cool 10 minutes. Using a paper towel, rub off skins. Slice beets into wedges.
  2. In a large bowl, toss beets with garlic, orange juice, oil, and coriander; season with salt and pepper.
  3. Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Drain pasta, reserving 1 cup of cooking water. Return the pasta to the pot; toss with half of the blue cheese and enough reserved pasta water to coat pasta. Season with salt and pepper.
  4. Divide the pasta mixture among plates; top with beets and remaining blue cheese. Serve immediately.

Did you try this beet pasta recipe? Let us know what you think by leaving a comment!

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Today’s Ripe Recipe is fresh from the kitchen of Sally Bache!

We’ve got green beans & beets ready in our garden now, and I’ve been trying to use them up. Last night I did something that turned out pretty great, if I do say so myself.

Grilled Beets and Green Beans topped with Goat Cheese

  1. I harvested a couple of med/large beets and cubed them at about ¾” and then tossed them with olive oil & kosher salt & put them into a grill basket.
  2. When the beets were about half-way done, I added about ½ pound green beans, also tossed in olive oil & salt.
  3. When the veggies were done—still a bit crisp, but also a bit of char for flavor—I pulled them off of the grill and dabbed on some herbed goat cheese.
  4. Serve with a drizzle of balsamic vinegar, and you’ll find that this dish is way more than the sum of the parts!

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It’s that time of year again for another delicious recipe from Sally we all love so much! This time, it’s a recipe passed down from her mom. Sally said, “My mom was a very good cook. Her recipes were nothing fancy, but she always made very tasty stuff made from scratch with seasonal ingredients like any good farm wife would do.” Try out her Rhubarb Crisp to celebrate the spring!

Also, we now have a new recipe card format! You can start printing all of the recipes that we post, and add all of your favorite Food Shuttle recipes to your collection. Enjoy.

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Inter-Faith Food Shuttle and Logan’s Trading Company teamed up again at their Spring Fling last weekend! Chef Terri was there for a cooking demo, teaching everyone how to use their fresh herbs and vegetables for cooking. Whether or not you were there in person to smell the delicious aromas, Chef Terri gave us her secret, and it is now here for you as a RIPE RECIPE:

Primavera Pancakes with Radish Butter

Primavera Pancakes

Serving Suggestion: You can make these small and serve at a cocktail party or make them larger and serve as a side dish for a spring dinner!

Ingredients:

  • 1 c white wheat flour
  • 1 egg
  • ½ c ricotta cheese
  • 2 c non-fat evaporated milk
  • ½ c peas, if fresh- blanched; if frozen- thaw
  • ½ c sugar snap peas, blanched and sliced
  • ½ c snow peas, blanched and sliced
  • ¼ c carrots, grated
  • ¼ c green onions, sliced
  • 2 tbsp fresh herbs (your choice), chopped
  • Salt and pepper to taste

Directions:

Mix egg, milk, and ricotta cheese. Add flour and stir to just combine. Fold in vegetables. Season to taste with herbs, salt and pepper.

Heat griddle. Spray with Pam spray or a small amount of oil. Scoop out about a tablespoon of pancake batter onto griddle. When cooked on bottom and edges, flip and cook the other side. Remove to plate and keep warm while you cook the remaining batter.

Radish Butter

Ingredients:

  • 1 bunch radishes, grated
  • 1 stick butter, softened

Directions:

Mix butter with radishes.
Top each pancake with a small dab of radish butter. Garnish with more of the herbs.

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If this great springtime dish has inspired you to start your own fresh vegetable and herb garden, don’t forget that you can still donate your extra homegrown produce to the Plant a Row for the Hungry program! Inter-Faith Food Shuttle and Logan’s Trading Company are both PAR drop-off locations!

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That’s right, we’re not at all afraid to bust out a Ripe Rutabaga Recipe on you. It comes from our favorite Director of Programs, Tonya Post. Tonya works as well in the kitchen as she does with grant reports, so you can trust that this rutabga recipe will reign resplendently in your repertoire of root vegetable repasts.

Rutabaga Casserole

Cook Time: 1 hour

Ingredients:

  • 1 large rutabaga, peeled and cubed
  • 4 medium carrots, shredded
  • 2 tablespoons butter
  • 1 egg
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • dash pepper
  • 1 cup fat free evaporated milk
  • 1 cup cooked brown rice

Preparation:

Cook rutabaga, covered, in boiling salted water until tender, about 25 minutes. Drain well. Cook carrots in boiling salted water for about 5 minute, until just tender.

Transfer cooked rutabaga to a mixing bowl. With an electric hand-held mixer, beat rutabaga with butter, egg, brown sugar, salt, and pepper until smooth and fluffy. Stir in milk; stir in rice and carrots. Spoon into a buttered 10×6 or 8-inch square baking dish. Bake at 350° for 35 to 40 minutes.
Serves 10 to 12.

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