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Rebecca's Recipes
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Greetings everyone - No special stories this week, just on to the recipes. As always,  blessings for strong health and a joyous week! Rebecca [email Rebecca]

[Rebecca Mastoris is a chef/teacher at Bauman College, and a partner in Vibrant Foods Catering along with Karen Haralson. Both Karen and Rebecca teach cooking classes at the farm and in town locally - see our 2012 Calendar, below.]
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SUMMER SQUASH and BOW TIE PASTA
Adapted from Vegetarian Times
Serves 8

1 pound bow tie pasta (or pasta of your liking)
2-3 tablespoons olive oil
1 tablespoon minced garlic or 1 bunch scallions, sliced
2 large carrots, grated
pinch of sea salt
pinch freshly ground pepper
2-3 medium summer squash, shredded into long pieces
dressing ingredients:
1/2 c. olive oil and vinegar vinaigrette
2-3 teaspoons prepared mustard or horseradish
2 tablespoons fresh lemon juice

1.Salad: prepare the pasta according to the package directions; drain and rinse with cool water. In a large skillet, heat the oil and saute the garlic or scallions for 1 minute. Add the carrots, sprinkle with salt and pepper and stir frequently until the carrots are slightly wilted.
2. Add the squash and cook, stirring constantly, about 1 minute. Transfer to a large bowl and spread out the vegetables to cool. Add the pasta to the vegetables.
3. Combine all the the dressing ingredients in a small bowl. Stir well and pour over the past mixture. Toss lightly. Garnish if desired.


RADISH OLIVE CROSTINI
From a beautiful book called Ripe by Cheryl Rule. If you get the chance, take a look at this book -- beautiful photography and great recipes!
Makes about 18 toasts if using a half baguette

1/2-inch thick slices of French baguette
softened butter
1/4 to 1/2 cup Kalamata olives
1-2 bunches radishes, scrubbed, trimmed, and thinly sliced.
1 bunch fresh basil or thyme
zest of 1 lemon
sea salt and freshly ground black pepper
olive oil for drizzling

1. set the broiler rack 4 inches from the heating element.
2. Lay the bread slices on an ungreased baking sheet. Broil until the edges are just golden. Flip over and broil the other sidefor 30 seconds to 1 minute longer. Cool to room temperature.
3. Spread each crostini with butter and top with olives and radishes. Sprinkle basil leaves or thyme leaves, lemon zest, sea salt and pepper. Finish with a drizzle of olive oil.


MISO TOFU CHARD and KALE
4 large cloves garlic, minced, divided
2 tablespoons red miso paste
5 teaspoons packed, fresh grated ginger
2 tablespoons rice vinegar
2 tablespoons sesame oil
1 tablespoon plus 1 teaspoon toasted peanut oil, divided
1 block firm tofu, pressed very dry by wrapping several layers of paper towel and weighing it down with a plate or heavy can or jar.
1/2 teaspoon cornstarch, plus more if needed
1/2 bunch kale, stemmed and sliced into strips, then roughly chopped, dry well
1/2 bunch chard, stemmed, cut into strip, then roughly chopped, dry well
1 tablespoon black sesame seeds for garnish

1. Add half the garlic to a mini food processor with the miso, ginger, vinegar, and sesame oil. (You can also use a blender.)
2. Set a large skillet or wok over high heat until drops of water sizzle and evaporate. Add 1 tablespoon peanut oil and tofu, stir fry until tofu begins to turn golden brown, about 5 minutes. Sprinkle in cornstarch and continue stir-frying until tofu loses its sheen and get 1 shade darker, 3 minutes longer. Transfer to a plate.
3. Add the remaining teaspoon of peanut oil and remaining garlic to the skillet or wok. Stir-fry for 30 seconds, then add the greens. Toss until the greens wilt, about 2 minutes.
4. Return the tofu to the skillet, scrape in half the miso dressing and heat through completely. (If the dish looks watery, add in an additional teaspoon of cornstarch and continue cooking until the moisture evaporates.) [Note from Debbie: never add cornstarch directly to hot liquid or it will make a gluey lump. Always dissolve it in a small amount of cold liquid, then pour/stir this into your hot liquid.]
5. Garnish with the sesame seeds and pass the remaining miso dressing alongside. Serve immediately.
You can serve this over steamed black rice (forbidden rice) to make the dish heartier.


GREEN NOODLE SOUP with KALE
Serves 6

2 tablespoons olive oil
1 small onion, diced
1 medium fennel bulb (no fronds), cored and diced
2 cloves garlic minced
1/4 teaspoon crushed red pepper
sea salt and freshly ground black pepper
4 cups vegetable stock
2 bunches of kale (I like to use arugula)
1 15-ounce can cannellini beans, drained and rinsed
4 ounces spinach linguini or fettuccini, broken into 2-inch strips
1 1/2 cups coarsely shredded Parmesan cheese (about 2 ounces), divided

1. In a large sauce pot or Dutch oven, heat the oil over medium heat. Add the onion, fennel, garlic, crushed red pepper, 3/4 teaspoon saltand 1/2 teaspoon pepper. Saute, stirring occasionally, until the vegetables soften and begin to brown, 8-10 minutes. Add the stock and bring to a boil.
2. Meanwhile, strip the kale leaves. Roughly chop leaves (discard stalks). Add the kale, beans and linguini to the pot. (If using arugula wait to add.) When the soup returns to a boil, lower the heat and simmer until the pasta is tender, about 8-15 minutes, depending on the type and the brand. Add the arugula, if using just before the pasta is cooked.
3. While the soup cooks, make the parmesan crisps. Heat a large skillet over medium heat. For each crisp, drop 2 teaspoons of cheese into a little mound, making 6 total. Cook the crisps undisturbed for about 5 minutes, or until they bubble, brown, and begin to solidify. Flip over with a thin spatula and cook the other side for 2 minutes longer. Remove the skillet from the heat and let the crisps harden completely.
4. Stir the remaining half cheese into the soup. Adjust seasonings (you will need more salt and pepper). Divide among 6 bowls and float 1 crisp in each. Pass the remaining cheese at the table.


COLD MOROCCAN CARROT SALAD
Serves 6-8

1 pound carrots, pared and cut into thin strips
4 tablespoons butter
4 tablespoons olive oil
2 gloves garlic, bruised
2 tablespoons minced shallots
2 tablespoons wine vinegar
1/2 teaspoon ground cloves
1/4 teaspoon ground cumin
dash of paprika
1/2 cup finely chopped parsley
sea salt and pepper to taste
1 tablespoon fresh chopped mint

1. Drop carrots into boiling salted water and cook 1 minute. Rinse under cold water and drain.
2. Place butter, oil, and garlic in a sauce pan over medium heat. When the butter foams, add the carrots, and cook, stirring constantly, until crisp-tender, 5-6 minutes. Remove garlic.
3. Add the shallots, vinegar, cloves, cumin, and paprika. Mix well and transfer to a bowl. Stir in the parsley. Refrigerate for 1 1/2 hours. Sprinkle with salt and pepper to taste. Garnish with mint.


DUSTY POTATOES
Serves 4 more or less...

8 potatoes depending on size, more or less to your liking
1 1/2 cup bread crumbs (I use Panko bread crumbs for this)
1/2 teaspoon freshly grated nutmeg
1/2 cup butter, melted
sea salt and freshly cracked pepper to taster

1. Heat oven to 400 degrees F. Cut potatoes into long wedges (about 8 depending on size of potato). Combine bread crumbs and nutmeg. Dip potatoes in butter; roll in bread crumbs.
2. Arrange potatoes in a single layer in a grease baking dish; pour any remaining butter over potatoes. Sprinkle with salt and pepper. Bake until crisp and brown, about 1 hour, depending on potato size. Let stand 5 minutes before serving. It is so tempting to eat these hot - please don't burn your lips!


BAKED KALE
Serves 4-6 as luncheon entree, more as first course

2 1/2 pounds kale or other greens
2 1/2 tablespoons butter
2 1/2 tablespoons flour of choice
1 cup milk, or milk substitute, scalded
1/2 cup grated gruyere or Jarlsberg cheese
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
dash of hot pepper sauce
1/2 cup buttered bread crumbs

1. Heat oven to 425 degrees F. Wash kale under cold water. Remove and discard stems. Cook leaves in a large pot of salted water for 10-20 minutes (if using chard it takes less time to cook). Rinse under cold water and drain, pressing out all liquid. Chop fine.
2. Melt butter in a heavy saucepan over low heat; whisk in flour. Cook and stir 2 minutes; whisk in milk. Add 1/4 cup grated cheese, the salt, pepper, and nutmeg, and hot pepper sauce. Cook, stirring constantly, until very thick, add the chopped kale.
3. Transfer mixture to a buttered baking dish; sprinkle with bread crumbs and remaining cheese. Bake until golden brown and bubbly, about 15-20 minutes.

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