Rebecca's Recipes
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I have to send my apologies for omitting a GRAND ingredient in Karen' Kale Salad recipe last week. I am ashamed of this because my grandfather raised me with it, as "candy", and it is probably my favorite food... GARLIC! So in the recipe, you add as much chopped garlic as you like, to your taste. This really makes a difference in the taste and the nutrition profile. [note from Debbie: I'll update the recipe in the database accordingly.] We had a great class at Williams-Sonoma in Los Gatos yesterday. I am hoping that we can offer one at the farm soon. They are so much fun, and it is a great way to learn to use much of the contents from the box. Plus, it is so nice to share the dishes we create! This lovely, warm Autumn weather is hypnotic; I hope you are all getting some time to be outside enjoying it. Our boxes are brimming with more of the fall vegetables that are keeping our bodies in harmony with changing of the season. I hope you all have a good week, filled with amazing bounty from the farm. And as always, feel free to email me with questions or comments about my recipes; I would love to get your feedback! - Blessings, Rebecca

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PEAR, BEET and ARUGULA SALAD
Serves 6-8

3 tbsp. each: olive oil, balsamic vinegar
1 tsp. Dijon mustard
2 small beets, peeled and halved
2 large pears, cored and cut onto eighths
1 tsp. melted butter
1 tsp. maple syrup
1 bunch arugula
walnuts, toasted
freshly ground pepper and sea salt to taste
 
1. Whisk together oil, vinegar, Dijon and salt in a small bowl; set aside.
2. Cover the beets with water and cook for 10 minutes or until soft when pierced with a  sharp knife; drain and let cool, then slip off the skins and cut into small wedges.
3. Cook the pears in butter in a large skillet over medium heat until nicely browned and slightly soft. Add the beets and maple syrup to the skillet and cook for a minute or so.
4. Toss the arugula with the dressing and place on 6-8 salad plates; top with equal amounts of beet, pears, and walnuts. Season with freshly ground pepper and sea salt.


TOASTED COLLARD GREENS and COCONUT SALAD
Serves 6

1/2 C olive oil
2 tsp. sesame oil
3 tbsp. low-sodium soy sauce
2 bunches collard greens, large stems removed, cut in chiffonade
(about 6 cups packed lightly)
1 1/2 C large flake coconut
2 C cooked quinoa, still warm
sea salt and pepper to taste
 
1. Preheat the oven to 350 degrees F.
2. In a small bowl or jar, combine the olive oil sesame oil, and soy sauce. Toss half the greens with the dressing and spread evenly across 2 baking sheets.
3. Spread the coconut on another baking sheet, evenly.
4. Bake the coconut until golden brown, (about 10 minutes). Bake the collards until they start to crisp (about 15 minutes), stirring occasionally.
5. Remove from the oven and transfer the collards to a medium bowl. Toss with the quinoa. Taste and add the dressing, if desired. Mix in the coconut. Serve warm.


CURRIED APPLE-RUTABAGA SOUP
Serves 4

2 tbsp. olive oil plus extra for drizzling
1 medium onion, diced (about 1 C)
1 leek, light green and white parts, sliced thinly (about 1/2 C)
2 cloves garlic, peeled and minced
1 tsp. curry powder
2 large apples, cored, diced
6-8 rutabagas, diced [we're getting BIG rutabagas; maybe 4 big ones? Debbie]
sea salt and pepper to taste
4 C stock of choice
1/2 C cream of choice, I use coconut milk
Greek-style yogurt (optional)
 
1. In a medium size pot over medium heat, heat the oil until shimmering. Add the onion and leek and cook until soft, about 5 minutes.
2. Add the garlic and the curry powder and cook until fragrant (but do not allow the garlic to brown), about 2 minutes more.
3. Add the chopped apple and cook about 5 minutes, until the pieces soften. Add the diced rutabaga, a few pinches of salt and pepper, and cover with the broth. Bring to a boil, reduce and simmer and cook until the rutabagas are tender, about 20 minutes.
4. When the rutabagas are fork tender, remove the soup from the heat. Let cool slightly, transfer to a blender, and blend in batches. Strain through a strainer, add the cream, taste and adjust the seasonings.
5. Ladle the soup into bowls and add a dollop of yogurt, if desired, and drizzle with olive oil and serve immediately.

 
KALE, CELERY ROOT, APPLE and BLUE CHEESE SALAD
Serves 4-6

1/4 C each: golden raisins, hot water
1/3 C apple cider vinegar
3 tbsp. applesauce
1 tsp. each: Dijon mustard, sea salt
3/4 C olive oil
1 bunch kale, stemmed and cut into half-inch strips
1 apple, quartered, seeded and sliced
1/2 head celery root, peeled and cut into thin julienne strips
1/2 C chopped nuts, toasted
2 oz. blue cheese
1 tsp. honey
 
1. Place raisins and hot water in a small bowl and let stand for 10 minutes.
2. Whisk together the vinegar, applesauce, honey, Dijon, and salt in a medium bowl. Strain the raisins (reserving them) and add the liquid to the mustard mixture, slowly whisking until emulsified.
3. Place the kale, apple, celery root, nuts, blue cheese, and reserved raisins in a large bowl. Drizzle with the dressing and toss to coat. Allow the salad  to stand for at least 10 minutes to let the flavors come together.


RAW APPLE COBBLER
4 apples, 3 sliced thin, 1 chopped
1/2 C raisins, soaked 2-4 hours in water
1 tbsp. cinnamon
1/2 tbsp. lemon juice
1/ tsp. freshly grated nutmeg
1/2 tsp. sea salt
2 C walnuts, lightly toasted at 250 degrees
1 C pitted dates
 
1. In a food processor or high speed blender, blend 1 C chopped apple, soaked raisins, cinnamon, lemon juice, nutmeg. and salt until smooth.
2. Pour sauce over the thinly sliced apples.
3. Spread an even layer of apple mixture in a medium sized lasagna pan and set aside.
4. Next, in a food processor, pulse the walnuts until finely ground; then add the dates, and continue to grind until evenly mixed. Crumble an even layer of nut mixture over the apples.
5. This is delicious served with a dollop of coconut cream: take a can of coconut milk (not "lite") and put it in the refrigerator (or freezer) for a few hours; take it out, being careful not to shake it. Open carefully and scoop out the the heavy, creamy top layer and place in a bowl. Add a touch of vanilla and cinnamon, if desired, and whisk gently to the consistency of "whipped cream". This is delicious! Sometimes I'll whisk in a few drizzles of maple syrup for extra sweetness.

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