Olive Oil

From the June 18, 2010 newsletter, by Kim:


2 cups water
pinch of salt
2 medium tomatoes chopped, seeds discarded
4 Green Onions, sliced
1 small Cucumber, chopped and seeded
1 cup parsley, chopped
1/2 cup mint, chopped
1 cup Carrots, coarsely grated
2 tablespoon lemon juice or cider vinegar
3-5 tablespoons olive oil
salt & pepper to taste
1/4 cup Kalamata Olives


• Cook Quinoa with 2 cups of water & salt in a heavy bottomed pan or rice cooker. Cool.
• Once cool toss quinoa in lemon juice & olive oil with parsley, mint, and green onions.
• Just before serving add carrots, cucumber, tomatoes, and olives.
• Serve with pita bread and marinated chickpeas.

This recipe is adapted from Farmer John’s Cookbook by John Peterson.

Serves 4 to 6

¼ cup coarsely chopped walnuts
1 pound green beans
Salt and pepper to taste
½ squeezed lemon
3 tablespoons olive oil
½ cup shaved parmesan cheese

Toast the walnuts in a dry, heavy skillet until they start to brown
and become fragrant. Be careful not to overtoast them.
Boil water in a large pot. Add beans and salt. Cook 3 to 5 minutes.
Drain beans in a colander and run cold water over them. Trim the
beans if necessary.
In a small bowl, whisk the lemon juice and olive oil until well
combined. Pour this mixture over the beans and toss until well
coated. Transfer the salad to a platter or to plates. Gently scatter
the parmesan shavings on top.

Recipe from KLFulmer:

6 beets
Sea salt and fresh ground pepper to taste
3 sprigs fresh thyme
2 Tbs + 1/4 cup Extra Virgin Olive OIl
2 Tbs balsamic vinegar (make sure gluten free to make this a GF
1 t Dijon Mustard (again, make sure GF)

1- Place rack in middle of oven and heat to 400. Scrub beets and
place on parchment paper which is on top of aluminum foil. The
parchment paper is to avoid aluminum contamination. Sprinkle with
salt and pepper and add thyme sprigs. Sprinkle with 2 T of EVOO.
Wrap foil tightly around beets and bake for 1 hr. or until they are
2. When the beets are just slightly warm slip off their skins. Slice
them into 1/4″ slices and place in serving bowl.
3. In small bowl whisk balsamic vinegar and mustard until smooth.
Slow add the remaining 1/4 cup EVOO whisking constantly until it
thickens slightly. Add salt and pepper to taste. Serve beets at room
temperature covered with the vinaigrette.

2 tbsp butter (I usually use 1tbsp butter + 1tbsp olive oil)
2 leeks, sliced (just the white part or about 1/3-1/2 of the leek)
3 medium potatoes (amount is negotiable)
3 1/2 cups vegetable stock
1 1/2 cups milk
1/2 cup cream (sometimes I use half n half)
salt and ground pepper to taste
chives and croutons (optional garnish)

Melt butter in large pot. Add leeks and cook gently until soft (about 5 minutes). Add potato and stock and bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 15 minutes).

For chilled/blended soup:
Process soup in blender or food processor until smooth. Stir in milk, cream and seasoning to taste. Chill for 2 hours.

For warm/chunky soup:
Turn soup off. Add milk, cream and seasoning. Enjoy.

Last time I added sliced green beans and just a pinch of thyme. Yummy.

by Mitchell Fam

Saute just like any other greens in some garlic and olive oil, and sprinkle with lemon juice and red pepper flakes.

Or . . . add chicken broth for different texture and taste.

Treat and cook as any other greens cooking the stalk first if you want a softer texture and then adding leaves.

Great in salads too!! Just as nutritious as spinach and comes in a variety of colors too!

Moonstruck Farms

16 raw tiger or king prawns
16 stems of rosemary (or use small skewers or toothpicks)
1 Tbsp. lemon juice
2 Zucchini, peeled into strips with a vegetable peeler

1. Peel prawns, leaving tails intact and remove veins (the dark thread running down the back of the prawn). Remove the leaves from the base of the stems of rosemary and lightly peel the stalks so that they form clean, smooth skewers.

2. Heat a pan with a little water and add the lemon juice. Add prawns to the pan and poach at a gentle simmer for about 2 minutes or until they turn pinky-orange. Remove to cool.

3. Wrap a ribbon of zucchini around the middle of each prawn and secure with a rosemary skewer. Serve with sun-dried tomato dipping sauce.

Sun-dried tomato dipping sauce

Makes 1/2 cup
1/3 cup Sun-dried tomatoes, chopped
1 clove garlic, peeled and chopped
1/4 tsp chili powder
Juice of 1 lemon
3 Tbsp. olive oil
sea salt and freshly ground black pepper

1. Puree sun-dried tomatoes and garlic together in a food processor. Add chili powder, lemon juice and oil and puree to form a smooth paste. Season with salt and pepper.

2. Serve as a simple dipping sauce for skewered food.

Moonstruck Farms

4 medium Pattypan Squash
2 tablespoons Unsalted Butter
1 tablespoon Olive Oil (extra-virgin is best)
1 clove minced Garlic
1 teaspoon Soy Sauce
1 bunch Fresh Spinach, washed and finely chopped
Salt and Pepper to taste
1 dash Cayenne Pepper (optional)
1 large Egg, lightly beaten
1/4 cup grated Swiss Cheese (or Gruyère Cheese for more flavor)


Preheat oven to 375 degrees.
Fill a large pot 3/4 full of water and bring to a boil.
Place squash in boiling water and boil for 5 minutes.
Drain the water and allow squash to cool.
Cut a thin slice from the bottom of each squash so that they will stand on their own.
Cut about 1/2 inch from the tops of each squash and remove the insides to hollow the squash. Set squash insides aside.
Melt butter and oil in a skillet over medium heat.
Add garlic and sauté until soft.
Add the spinach and soy sauce and sauté until the spinach is tender and the liquid has mostly evaporated.
Move the spinach mixture to a bowl and allow to partially cool.
Season with salt, pepper, and optional cayenne pepper to taste.
Stir in the egg and 1/2 cup of the swiss or Gruyere cheese. Mix well.
Add a small amount of the squash insides and discard the rest of the insides.
Spoon the spinach/cheese mixture into the squash shells.
Place the stuffed squash in a single layer in a baking dish.
Sprinkle the remaining cheese on top.
Pour hot water into the pan to fill about 1/2 inch.
Bake for approximately 30 minutes or the squash is tender and the filling is no longer runny.

by Moonstruck Farms

Mizuna is awesome in a salad with watermelon, feta, basil, mint, lemon juice, olive oil and salt.

This was printed in Tierra Miguel CSA’s August newsletter.

kalamata olives
olive oil
lemon juice

Delicious!! Add feta cheese to kick it up a notch.

by J dub

Slice bulb of Fennel thin (I use a mandolin for this).

Drizzle olive oil (or Avocado Oil) over top.

Shred parmesan on top of that (one tsp. or more).

Top with fresh ground pepper.

by h2owayz

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