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Listed Under: Appetizers

Market Meals – Green Bean Salad

Country Life & Green Bean Salad

By Summer Miller, author of New Prairie Kitchen

Within months of moving into the white one-room school house with clapboard siding and a bell on top, I was ready to move out. Very quickly my world had become small, and I found it difficult to breathe in these wide-open spaces. I found no peace in the silence or sense of awe at the vastness of the stars at night. I felt isolated and far from the city life that helped define me. No cobblestone streets with wine cafes, no art museums, no coffee shops. Buying a new pair of shoes seemed like a monumental effort that required packing a lunch, and making dinner required a completely new way of thinking. A quick drive to the store was not an option, and even though the city has moved closer to us in the dozen years since we’ve called this place home, I still can’t get a pizza delivered to my door. I make do or I do without.

Although, I have been a gardener since I could walk, I didn’t start cooking until my early 20s. I was in the later part of that decade when I committed to country life, and a country husband. It wasn’t until I was forced to rethink convenience, and how to have it, that my diet and my patterns in the kitchen began to change. Learning to plan ahead, make do with what I’ve grown or what I have on hand has forced a certain kind of creativity in the kitchen. It doesn’t always end up in some remarkable creation, as a matter of fact most of the time, I end up with something quite simple, but just as delicious. Right now both dill and green beans are in season, and they go together beautifully.

One lone green bean plant made it through our most recent round of storms. Nonetheless, I dutifully cleared the garden of debris and planted new seeds. Green beans are a summer staple we simply can’t go without. They are a favorite in our house, and something we look forward to each summer. They are easy to grow, but a pain to harvest, which is why I don’t mind paying a fair price for them when I find them at the farmers’ market during summers where my garden crop seems to have taken a hit. This week’s recipe is a simple vegetable side perfect to serve with grilled chicken at dinner or double it up for an Independence Day barbecue.


Green Bean Salad – Serves 4-6

The most time consuming part of this salad is trimming the stem ends off of fresh green beans. You have to wait for the water to come to a boil so as my grandmother used to say, “You might as well make yourself useful.”

 

 

 

Ingredients:

1 1/2 pounds fresh green beans

2 tablespoons fresh dill, minced

2 tablespoons red onion, minced

1 1/2  tablespoons olive oil

2 teaspoons lemon juice

1 teaspoon lemon zest, from about ½ a lemon

Kosher salt and freshly ground pepper to taste

In a medium sized sauce pan bring salted water to a boil. While the water is coming to a boil trim the stem ends of your green beans. Add beans to water. Let boil for about 2 ½ minutes. Strain the beans and run under cold water to slow the cooking process. Shake off excess water.

In the bottom of your serving bowl whisk together remaining ingredients. Add beans. Toss to coat. Garnish with a bit more lemon zest. Taste and add more salt or pepper as you see fit.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

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Listed Under: Appetizers

Market Meals – Pan Roasted Turnips with Créme Fresh and Arugula Pesto

Ode to the Turnip

By Summer Miller, author of New Prairie Kitchen

Turnips are like Brussels Sprouts in that a lot of people know they exist, but few people like them or know what to do with them. If you are solidly in the anti-turnip camp, or scratching your head trying to figure out what one looks like, I understand, and I think we can work through this together.

Turnips are one of those late spring or fall crops. You can find purple top or white egg turnips at the farmers’ market now.

They can be bitter or woody if they are a bit too large or have been stored for a long time. A little sugar when cooking can generally balance out the bitterness. If I have older turnips, I tend to peel them, but if they are fresh, tender, and small I keep the skin on.

When I teach cooking classes or speak to groups about food a few themes tend to pop up during the question and answer sessions: lack of knowledge, lack of time, and a fear of taking risks in the kitchen. Growing up most of us were told not to waste food. While this philosophy certainly has its attributes, it also stifles our creativity in the kitchen. We have a fear of wasting food, which also wastes money. Combine these practical concerns with Midwestern reserve, and less time at home, and we have a whole host of undiscovered culinary joys just waiting for us to throw caution to the wind and toss the lobster in the pot, or, um, the turnips in the frying pan. We have developed a deep fear of failing when it comes to cooking, however failure is a critical part of learning, well, anything.

We have somehow built a culture where every meal should be presented to the table like an actress appears on a stage. That’s a lot of pressure, and it makes no sense to me. Cooking simple food, in simple ways can be done. It has been done. We have lost the skills to do it without thinking too much about it, and at least for me, thinking is a precious resource when living in a household full of children who assault my senses.

In June 2015, the American Chemistry Council released a study stating that American households waste $640 per year per household in uneaten food. I’d venture to guess most of this food is forgotten leftovers, things we’ve decided we just aren’t in the mood to eat or something we were too tired to prepare so we left it to rot in the fridge. I highly doubt much of that waste is because someone decided to give a new vegetable a try, and couldn’t stand his own handiwork at the stove.

I had been a vegetarian for a decade when I met my husband who is a hunter. I eventually began to eat meat, but had little to no experience cooking it. The first time I made a pot roast the thing was like chewing leather. Of course, I had invited people over for a dinner party to indulge in this meaty delight. Everyone was gracious, and choked it down. Now that I understand what a good pot roast should taste like, I’m even more grateful for their kindness. The point is I survived to make another pot roast, and you will survive your kitchen failures too.

Maybe this season should be about kicking fear out of the kitchen, and ditching dinner expectations. Let’s reclaim our sense of adventure, our expectation of flavor, and grant ourselves a little grace in the kitchen. Maybe it’s time we forget about Pinterest, reacquaint ourselves with the stove, and welcome new foods into our lives. Not fancy food, or, God forbid, foodie food, but just food. Maybe it’s time we take a deep breath, taste what we eat, and declare it good enough — even if it’s a turnip.



Pan Roasted Turnips with Crème Fresh and Arugula Pesto – Serves 4

Large turnips or those that have been stored for a while can have a bitter aftertaste. A bit of sugar, as this recipe calls for, can eliminate that problem. If you have small, young turnips, you can omit the sugar.

 

 

Ingredients:

2 lbs turnips, peeled and quartered

1 1/2 tablespoons butter

1 1/2 teaspoons kosher salt

fresh cracked pepper to taste1 teaspoon granulated sugar

1/2 cup water

2 tablespoons crème fresh

1 1/2 tablespoons arugula pesto

Melt butter in a large cast iron skillet over medium high heat. Once foam subsides, add turnips in a single layer, salt and pepper. If you’re pan isn’t large enough to place them in a single layer then sear them in batches. After about 2 minutes use a fork to lift a turnip. If it’s browned flip it over, and follow suit with the rest of them searing at least two sides of each turnip. Once turnips are seared, add water and sugar. Be careful it will bubble, and could splatter when the water is added. Reduce heat to medium, cover leaving the lid slightly ajar and cook until turnips are tender and most of the liquid has evaporated, about 15 minutes.

Spoon turnips into serving dish. Add crème fresh and pesto. Stir to coat. Serve. If you want to get fancy. Smear the crème fresh on the side of the serving dish. Top it with a smear of the pesto and arrange the turnips alongside of it. Add salt and pepper to taste.


Arugula Pesto

We’ve reached the time of year where these tender greens are bolting in the garden. Now is the time to turn them into pesto. You only need a little for this recipe, but you can freeze what remains in an ice cube try to use when needed.

Makes about 1 1/2 cups of pesto

 

Ingredients:

2 cup packed arugula

2 oz pecorino cheese

1/2 cup pine nuts, toasted

2 garlic cloves

1/3 cup olive oil

juice from quarter of a lemon

Combine everything into a food processor. Pulse until well incorporated, and uniform. Spoon into a dish. Keep in refrigerator for up to a week. Use as spreads on sandwiches or a way to dress up vegetables, pasta dishes, or soup.


Love this Market Meal? Tell us about it on Social Media! Tag the Omaha Farmers Market on Facebook and Instagram, tag scaldedmilk_ on Instagram and tag New Prairie Kitchen on Facebook.

Check out Summer’s website!

Make sure to use #OmahaMarketMeals!
Listed Under: Main Course

Tofu and Black Bean Tacos – Whole Foods Market Recipe

INGREDIENTS:

  • 1 (14-ounce) package extra-firm tofu, drained
  • 1 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic, finely chopped
  • 3 green onions, finely chopped
  • 1 (15-ounce) can black beans, drained and rinsed
  • 12 corn tortillas, warmed
  • 3 cups shredded green leaf lettuce
  • 2 medium tomatoes, chopped
  • 1 1/2 cup shredded Cheddar or Monterey Jack cheese

 

METHOD:

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and about two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes. Add beans and remaining green onions, stir well and cook until beans are heated through, about 2 minutes more.

Spoon tofu mixture into tortillas, top with lettuce, tomatoes and cheese and serve.

NUTRITIONAL INFO:

Per Serving: Serving size: 2 tacos, 350 calories (160 from fat), 18g total fat, 7g saturated fat, 30mg cholesterol, 760mg sodium, 36g carbohydrates, (8 g dietary fiber, 3g sugar), 20g protein.

SPECIAL DIETS:

Vegetarian, High Fiber, Sugar Conscious

Source
Listed Under: Appetizers

Kohlrabi and Radish Salad – Whole Foods Market Recipe

INGREDIENTS:

  • 3 tablespoons fresh lemon juice
  • 1 tablespoon champagne vinegar
  • 1 tablespoon honey
  • 2 1/2 pound kohlrabi
  • 1 bunch radishes
  • 3/4 cup sliced fresh mint leaves
  • 1/4 teaspoon fine sea salt

 

METHOD:

In a large bowl, whisk together lemon juice, vinegar and honey.

Peel kohlrabi and cut in half vertically, then slice very thinly with a mandolin. Trim radishes and slice very thinly with the mandolin. Add kohlrabi and radishes to the bowl with dressing and toss well. Add mint and toss again. Place salad on plates and sprinkle with salt.

NUTRITIONAL INFO:

Per Serving: 70 calories (5 from fat), 150mg sodium, 17g carbohydrates, (8 g dietary fiber, 8g sugar), 4g protein.

SPECIAL DIETS:

Dairy Free, Gluten Free, Vegetarian, Fat Free, High Fiber, Low Fat, Wheat Free

Source