CARROT MUFFINS

BROCCOLI POTATO SOUP

HEARTY BEET BORSCHT

DR. AUJLA'S BARBECUE GREENS

DELICATA AND ARUGULA SALAD

One Bowl Gluten-Free Apple and Carrot Muffins

Ingredients

Dry Ingredients

• 1 cup almond flour

• 2/3 cup gluten-free oats

• 1 cup gluten-free flour

• 1.5 teaspoon baking soda

• 2 teaspoon cardamom

• 2 tablespoons cinnamon

Wet Ingredients

• 1/2 cup milk (non-dairy works too)

• 1/3 cup of honey (or agave)

• 1/2 cup of brown sugar (optional)

• 1/3 cup of olive oil

• 2 eggs

• 1 cup grated apple (2-3 small apples)

• 2 grated carrots

For the Top:

• 1/3 cup flaked almonds or seeds

Method

1. In one large bowl, mix together the dry ingredients.

2. Create a well in the middle of your dry ingredients and your wet ingredients to the bowl and mix

3. Grate the carrots and apples straight into the bowl and then fold them in

4. Grease a 12-muffin tin with oil and distribute the batter evenly

5. Decorate the top of the muffins with flaked almonds or seeds

6. Bake at 400 degrees for around 30 minutes. Insert a toothpick and if it comes out clean, it’s done!

How to Clean your Quinoa

Radish Ideas

We love Radishes!

DRESS YOUR GREENS!

DRESS YOUR GREENS!

It's early summer and greens still abound; head lettuce is here, spinach, spring kale, and lots of arugula. Here are two recipes for dressing that will get you all excited to get your greens in. Salads are all about texture, so don't forget crunchy quick pickles and toasted seeds or nuts to compliment these creamy, rich, dressings!

Chopped Miso Salad

Chopped Miso Salad

Just because it’s winter doesn’t mean the end of salad eating, winter is the time for slaw! Here is a suggestion of how to create a delicious and beautiful salad that is a mix-and-match style recipe. One shredded cabbage serves about 4 people, but scale it up or down depending on your needs.

Ingredients

• 1 medium cabbage (red, green or savoy work)

• Some crunchy veg: shaved radishes, grated carrots or beets, sliced shallots

• Something toasty: almonds, cashews, sesame seeds, sunflower seeds

• A protein: tofu, soft-boiled eggs, any left-over pre-cooked protein

• Anything fermented: kimchi, pickled chilis

Miso Dressing

• 2 tablespoons miso

• 1/2 teaspoon powdered mustard

• 2 tablespoons honey or agave

• 1/4 cup rice vinegar

• 1/3 cup mild flavored extra virgin olive oil

• 1 spoonful of pure toasted sesame oil

How to assemble it all:

1. Shred up the cabbage (take out the core)

2. Chop up your other ingredients to a similar size

3. Put all the dressing ingredients in a bowl and whisk together

4. Use a little dressing to coat the cabbage, get creative layering the other ingredients in the salad and then add more dressing on top. Voila!

An idealist is one who, on noticing that roses smell better than a cabbage, concludes that it will also make better soup - H. L. Mencken

Cauliflower Curry

Cauliflower Curry

Based off of a traditional Aaloo Gobi curry, this farm-y rendition subs kohlrabi for potatoes, garlic scapes for garlic and includes chopped snap peas. Usually we don't have all the right ingredients for any given recipe so, substituting in what's growin' is the name of the game!

Ingredients

• 1 cauliflower

• 1 peeled kohlrabi

• ginger root, fine

• can of tomatoes

• cumin and mustard seeds

• turmeric, chili powder, salt

• oil

• peas (any type)

• chopped garlic scapes

Method

1. Chop cauliflower and peeled kohlrabi into bite size pieces

2. Heat oil in saucepan and add seeds when hot. When they pop add the remaining spices including the garlic scapes. Stir. Add tomatoes

3. Add cauliflower florets and kohlrabi pieces, coat with the spiced tomatoes. Lower the heat and cover.

4. Sh

Purple Sprouting Broccoli Gratin

Purple sprouting broccoli gratin

This delicious recipe first appeared in our April 2019 Newsletter.

Read it Here!

Ingredients

• ½ pound of Purple Sprouting Broccoli 

• 1 clove garlic, peeled & smashed

• ½ cup heavy cream

• ½ cup whole milk

• Freshly ground nutmeg, if desired 

• ¼ tablespoon each of fresh parsley, sage, rosemary, and thyme leaves

• 2 cups of Comté or Gruyère cheese, coarsely grated

• 2 tablespoons of butter, cut into small pieces, plus more for the gratin dish

• Salt and freshly ground black pepper, to taste

Instructions

1. Preheat the oven to 350°F.

2. Rub the bottom and sides of baking pan or a medium cast iron skillet with smashed garlic. Butter thoroughly and set aside.  

3. Combine heavy cream and milk with a whisk. 

4. Arrange Purple Sprouting Broccoli in the dish or skillet. Sprinkle with a few sage, rosemary and thyme leaves and season with salt, pepper, and nutmeg.

5. Scatter some cheese over the broccoli and dot with a few pieces of butter. Continue this layering process until the skillet is full, finishing with a hearty helping of grated cheese on top. 

6. Place the skillet on a baking sheet to prevent spills in the oven. Drizzle with the heavy cream and milk mixture. Bake until the cheese is melted, the broccoli is crispy and the top is golden brown, about 45 minutes.

   Adapted from a classic Gratin recipe by the Cooks Atelier in Beaune, France. Madi attended a short culinary program there last summer. 

The Little White Table's Bison Burger

the little white table’s bison burger

Soleil shared her bison burger recipe with us recently from her food blog, The Little White Table, that she runs with her friend, Greta. Soleil is passionate about wellness, creativity, community and River Run Farm’s produce. She works as the General Manager at The Riveter in Fremont, a co-working space built by women for all. Read her recipe below:

The one thing I learned when studying abroad is how important a good burger is to me. And I am not joking. From my experiences, the majority of Europeans think all Americans do is eat McDonald’s aka burgers and fries. “Not true” I demanded when yet another European mentioned the connotation of America and obesity. I, above many others, fight for America’s creativity and beauty when it comes to food.

How we really are a “melting pot” and with that, comes an infinite amount of cultures and flavors, and thus food. But yet, as I continued to eat the same European dishes over and over (think caprese and Margherita pizza), I realized how much I missed a good freaking burger. Not a fast food burger, I’m talking fresh-off-the-BBQ with that extra bit of char, still hear it sizzling, cheese melted on top, stacked with fresh summer veggies so big you can hardly fit your mouth around it burger.

Ingredients

• 4 oz ground bison

• 2 oz. Island Brebis cheese ( or any hard sheep milk cheese)

• 1 tbsp of spices (I used the infamous ‘Coke spice‘)

• 1 oz. avocado

• 1 nectarine

• 1 red onion

• 1/2 cup apple cider vinegar

• 1/4 cup water

• 1/4 cup of finely chopped lacinato kale from River Run Farm

• 2 tsp of dijon mustard

• 2 tbsp white balsamic vinegar

• Himalayan pink sea salt to taste

• 4 leaves of red leaf lettuce from River Run Farm

Directions

1. Wash and dry lettuce leaves.

2. In a medium bowl, thinly slice red onion into a bowl and stir with apple cider vinegar and water so that all onion slices are covered. This will mimic pickled red onions if you don’t have them on hand. Let sit for 20-30 min.

3. Preheat grill.

4. Mix meat with spices in small bowl. Form into a small patty, about 5″ round.

5. When the grill is heated, put the burger on for about 4 min, flipping halfway through.

6. While the burger is grilling, slice cheese into thin squares to melt on the burger.

7. Remove burger from grill when done and lay cheese on top to melt gradually. Put aside.

8. In a small bowl, massage lacinato kale with white balsamic vinegar and dijon mustard. Let sit for 5-10 min. for kale to soften.

9. Without cleaning the grill, slice nectarine into 5-6 slices and grill slices for about 1 minute, just enough for a nice light char on the nectarine slices. Remove from grill.

10. To prepare burger: place two red lettuce leaves on a plate. Place burger on top. Then add pickled red onions, lacinato kale, grilled nectarines and top with sliced avocado.

11. Devour.

View the Original Blog Post Here, photos by Soleil Roth.

Share your recipes with us via email at farmshare@riverrun.farm!