Main course Recipes

Garlic Scape & Fennel Spread
From Farmer John's Cookbook The Real Dirt on Vegetables
makes 3/4 cup
2 tsp. olive oil
1/2 fennel bulb, finely chopped (about 1 cup)
1/2 cup water, vegetable, or chicken stock
2 tsp. mirin or rice wine
1/4 tsp salt
4 to 5 garlic scapes, quartered (can substitute 1-2 small cloves of garlic)
Heat the oil in a medium skillet over medium heat. Add the fennel and cook until soft,
about 5 minutes. Add the water or stock and mirin or rice wine; bring to a boil, add salt.
Cook until thick, 4 to 5 minutes. During the last 30 seconds of cooking, stir in the garlic
scapes. Transfer the mixture to a bowl. Cove and refrigerate for at least 5 hours to allow
the flavors to develop. Season to taste with more salt.
Great on roasted meats or grilled veggies, or to flavor sandwiches, bean dips, etc.

3 T. vegetable oil
3 bay leaves
2-inch stick cinnamon
6 cardamom pods
15 black peppercorns
8 whole cloves
3 oz. onion (~1/3c.), chopped
1 lb. stew meat chunks
2 lb. sweet potatoes, peeled, cut in 1” chunks
3 oz. onion (~1/3c.), chopped
1/4 t. ground turmeric
1 T. ground coriander
1/8 to 1/2 t. cayenne pepper
1 or 2 fresh, hot green chiles
1 1/4 t. salt
1 (14 oz.) can coconut milk
Heat the oil over medium high heat and add the bay leaves, cinnamon, cardamom, cloves
and peppercorns. Stir once and add teh onion. Sautee for a minute or two and add the meat,
potatoes, trumeric, coriander, cayenne, green chilies, salt, one cup of the well-stirred
coconut milk, and about 3/4 cup water because we aren’t using a pressure cooker. Turn heat
on high, bring to boil, cover and reduce to simmer for one hour. Remove lid, cook uncovered
for 5 or 6 minutes, stirring gently. Add remaining coconut milk and heat through. Serve over
long grain rice. Beware the cardamom pods, cloves and peppercorns, which are well
disguised. You’ll know when you find one... Indian surprise! Delicious as leftovers, as the
flavors blend together wonderfully.
This would make a fabulous creamy vegetarian soup, served hot or cold, if you just leave
out the meat and run it through a food mill, removing the spices first.

This recipe from Eating Well, (Fall, 2004) incorporates many ingredients available from Fair Shares.
2 tablespoons extra-virgin olive oil (Kreta Reserve, of course!)
3 cloves garlic, minced
2 ounces shiitake mushrooms, stemmed and sliced (1 1/2 cups)
2 teaspoons freshly grated lemon zest
2 tablespoons lemon juice, juice
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
1/2 cup freshly grated Parmesan or Methuselah cheese, (1 ounce)
1/2 cup chopped fresh basil, divided
Bring a large pot of lightly salted water to a boil for cooking pasta.
Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not
browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring
occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt
and pepper. Remove from the heat.
Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to
package directions. Drain, reserving 1/2 cup cooking liquid.
Add the pasta, the reserved cooking liquid, Parmesan and 1/4 cup basil to the mushrooms in the
skillet; toss to coat well. Serve immediately, garnished with remaining basil.
This material was prepared by Fair Shares Member and Registered Dietitian Amy Knoblock-Hahn

This chili with meat recipe from Jane Brody’s Good Food Book serves up a great one-dish meal. You can prepare ahead
and freeze it. We often double or quadruple it and freeze half. It’s good cold too. Consider adding a variety of meats,
including bison and lamb as well as ground beef. Substitute any variety or combination of cooked Bellews Creek
beans for the kidney beans.
1 large onion, finely chopped
2 large cloves of garlic, or more to taste
2 teaspoons vegetable oil
1 pound very lean ground beef
1 28-ounce can low-sodium tomatoes
2 tablespoons salt free tomato purée
2 1/2 cups cooked kidney beans, drained and rinsed
1 or more jalapeño peppers, to taste
1 cup diced green peppers
1 cups sliced carrots
1 cup diced celery
1 cup corn kernels
5 teaspoons brown sugar
5 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1. In a large, deep heavy skillet, sauté the onion and garlic in the oil until the vegetables are softened.
2. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan.
3. Add the tomatoes and their liquid and tomato paste and all of the seasonings. Heat the mixture until it is bubbly,
reduce the heat, cover the pan and simmer the chili for about 30 minutes.
4. Add the kidney beans, jalapeno pepper, green pepper, carrots and celery. Simmer the chili, covered, about 20
minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes. Serve as is, or
sprinkled with shredded cheddar and a dollop or yogurt or sour cream. Great with a side of San Luis chips.
Spices (gather together in a bowl while meat is browning)

From the Hammons Walnut website. This looks like it would work well
with any type of pork. Visit the Home Cooking and Baking Center and
the Food Professionals Center links on their website for more recipes.
http://www.hammonsproducts.com
This recipe has been featured by Chef Jim Lekander on Taste of the
Ozarks recipes on KY3 TV in Springfield, Missouri.
4 Pork Chops, approximately 1/2 - 3/4 inch thick
1/2 cup Hammons Black Walnuts
2 Granny Smith Apples, cored and diced
1/2 cup brown sugar
1 tsp. crushed red pepper
Season the pork chops with salt and pepper on both sides. In a large
nonstick skillet over medium-high heat sear the pork chops on both
sides then turn down the heat to medium. Add the black walnuts to
the skillet and cook for 3-4 minutes. Add the remaining ingredients
and simmer until the pork chops are done, approximately 3-4
minutes. Serves 4.