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Recipes

We've been enjoying the bounty from our farm share, Red Fire Farm, for the past few months. Here are a few of my favorite dishes that our family has been noshing on.

Beet and Orange Salad

 

  • 4 large beets
  • 2 tablespoons raspberry vinegar (or whatever you have, red wine vinegar is good)
  • 2 tablespoons freshly squeezed orange juice
  • 3 tablespoons good olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup small-diced red onion (1 small onion)
  • 2 large seedless oranges, zested and segmented (I’ve used clementines as well)

Directions

Preheat oven to 400, wrap beets in aluminum foil, roast for 60 minutes

Let beets cool, peel them.

Dice beets into 1/2-inch cubes. Place the beets in a mixing bowl and add the raspberry vinegar, orange juice, olive oil, salt, pepper and red onions. Zest the oranges and then segment over a bowl to catch the juices. Add the orange zest, orange segments, and any juices and mix well. Taste for seasoning and serve cold or at room temperature.

​Crunchy Peanut Slaw

 

  • 1 medium head green cabbage, outer leaves removed

  • 1 1/2 cups roasted, unsalted peanuts

  • 1 bunch green onions

  • 1 cup chopped cilantro (about two big handfuls unchopped)

  • Salt and pepper

  • Dressing:

  • 1/2 cup light oil, like canola

  • 3 tablespoons rice vinegar

  • 1 tablespoon sugar (or more, to taste)

  • 1 tablespoon sesame oil

  • 1 teaspoon soy sauce (or more, to taste)

 

Directions

Shred the cabbage very finely. The fineness of the shredded cabbage is really what makes this salad; you want it in in threads, almost, and with the threads chopped into bite-size lengths. Toss with the peanuts in a large bowl. Chop the scallions, including the green and white parts. Toss the scallions and chopped cilantro with the cabbage, seasoning very lightly with salt and pepper.

Whisk the dressing until emulsified, then taste and adjust to your own preferences of sweetness and saltiness.

Toss with the cabbage. Garnish with a few more peanuts and serve.

Gazpacho
 
  • 1 English (the long ones) cucumber, halved and seeded, but not peeled
  • 2 red bell peppers, cored and seeded
  • 4 plum tomatoes
  • 1 red onion
  • 3 garlic cloves, minced
  • 3 cups tomato juice
  • 1/4 cup white wine vinegar
  • 1/4 cup good olive oil
  • 1/2 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper

Directions

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

 

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