Snack Recipes

Crispy Salted Oatmeal Cookies

Preparation: 

1 cup flour
3/4 t baking powder
1/2 t salt
14 Tablespoons butter, slightly softened
1 c sugar
1/4 c packed light brown sugar
1 large egg
1 t vanilla
2-1/2 c old-fashioned oats
6 oz. toasted Missouri pecans
flaky sea salt (Maldon or fleur de sel) for sprinkling on top

1. Preheat oven to 350. Line a baking shet with parchment paper. Whisk flour, baking powder baking soda and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Add egg and vanilla and beat til incorporated. Add flour mixture gradually and mix til just incorporated and smooth. Gradually add oats and nuts. Mix until well incorporated.

3. Roll 1 to 2 tablespoons of dough between palms into balls, then placed on lined baking sheets. Gently flatten each ball slightly.

4. Sprinkle each cookie with a few grains of sea salt.

5. Bake until cookies aere deep golden brown, about 13-16 minutes. Transfer parchment to wire rack to cool.

Garlic Scape & Fennel Spread

Preparation: 

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.

Grilled Eggplant and Tomato Sandwiches with Roquefort Dressing

Preparation: 

1/4 cup plain fat-free yogurt
3 tablespoons (about 3/4 ounce) crumbled Roquefort or other blue cheese
2 tablespoons minced fresh parsley
1 tablespoon light mayonnaise
1 garlic clove, minced
2 Japanese eggplants (about 1 pound)
Cooking spray
8 (1-ounce) slices ciabatta or sourdough bread
8 (1/4-inch-thick) slices tomato (about 2 tomatoes)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cups trimmed arugula
Prepare grill. Combine first 5 ingredients in a small bowl, stirring well.
Trim ends from eggplants. Cut each eggplant lengthwise into 3 slices; lightly coat
eggplant with cooking spray. Place eggplant on grill rack coated with cooking spray; grill
3 minutes on each side or until browned and tender. Remove from grill; cut slices
crosswise in half. Place bread slices on grill rack; grill 3 minutes on each side or until
lightly toasted.
Spread yogurt mixture evenly over 4 toast slices. Top each with 3 eggplant pieces and 2
tomato slices; sprinkle evenly with salt and pepper. Top each with 1/2 cup arugula.
Cover with remaining toast slices.

Garlicky Jerusalem Artichokes

Preparation: 

If you haven’t noticed yet, Sara’s preferred method of preparing just about
everything is to cook it with olive oil, garlic and sea salt
1 tablespoon olive oil
1 pound Jerusalem artichokes, scrubbed and cut up
2 teaspoons chopped garlic
1/4 cup Marsala, sherry, or apple juice
1. In a large skillet heat oil over medium-high heat.
Cook sunchokes for 5 minutes or until
crisp-tender, stirring often. Add garlic; cook for 30
seconds.
2. Stir in Marsala, sherry, or apple juice and remove from heat. Salt to taste.
Makes 4 side-dish servings.

A Crock of Sweet Potatoes

Preparation: 

This is so simple and so delicious.
You can cut them into thin strips
and roast them in the oven at 400F
for sweet potato fries. You may
want to double it if you have a large
crockpot, otherwise it may cook
in less time.
* 2 pounds sweet potatoes
* 1/4 cup Kreta Reserve olive oil
(more or less, to coat)
* 1/2 tsp kosher or sea salt
* 1/2 tsp paprika
* 1/2 teaspoon cumin seeds, or 1/3 teaspoon ground
* 1/4 tsp cinnamon
* pinch Bellews creek chipotle pepper, ground
Rinse and chop sweet potatoes into 1/2 inch cubes. Toss with remaining
ingredients and cook in crockpot on high for about three hours. Stir
once or twice during coooking.

Cool Summer Vegetable Topping

Preparation: 

This easy do-ahead topping can be spooned onto grilled bread slices,
served as a salsa, or tossed into cooled pasta for a summer salad.
1 small red onion, diced
1/2 cucumber, peeled and diced
2 ripe tomatoes, peeled and diced
1 tsp. sea salt
1/2 tsp. fresh oregano
1/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely shredded
1/8 tsp. red pepper flakes
1 1/2 T. olive oil
salt and pepper to taste
Dice onion and cucumber, set in large bowl. Bring a pot of water to boil, drop in the tomatoes for 30 seconds, remove into a bowl of cold water. Slide off skins. Seed and dice the tomatoes, add to bowl. Sprinkle with the salt and leave for 2 hours. Drain any liquid from the vegetables, and stir in the herbs and red pepper flakes. Toss with olive oil and season with salt and pepper.
For brushetta, toast 6, 1/2 inch thick slices of bread, rub each slice with a crushed garlic clove, then divide topping on bread. Let stand for 30 minutes or more before serving.
For pasta, cook 1/2 pound of pasta al dente, drain and rinse with cold water. Once cooled, toss with vegetable topping in a large bowl. Drizzle with additional olive oil if needed. If desired, add diced green peppers, sliced black olives, artichoke hearts, grated cheese, or any additional salad favorites.

Garlic Scapes Pesto

Preparation: 

Binomial Name: Allium sativum L.
When we found out the garlic scapes were ready, we were fairly giddy with excitement, what with garlic being our favorite vegetable and all. Garlic scapes are the above ground stalk and seed head of the hardneck garlic bulb. Scapes are often harvested about three weeks before the head of garlic reaches maturity. Removing the scape makes for a bigger garlic bulb.

When removed from the bulb early, scapes remain tender. The entire stalk is edible, but the tip above the seed pod may be tough and need to be removed. With a milder taste than garlic cloves, scapes can be eaten raw, chopped up in a salad. They are also delicious cooked in any dish where you would use green onions. Try them sautéed with scrambled eggs or cooked with fresh trout. They act as both a seasoning and a vegetable. Sauté them in a little butter or olive oil and serve as a side dish like green beans.
Try this awesome pesto. Sounds like dinner tonight with Mangia’s pasta and some Ozark Forest oyster mushrooms. Ooh la la.

Garlic Scape Pesto
Ingredients:
1 cup garlic scapes (about 8), tip above seed pod removed if
not tender, cut into 1/4-inch slices
1/3 cup Missouri Pecan Growers’ Pecans
3/4 cup olive oil
1/4-1/2 cup grated parmigiano or Heatland Methuselah
1/2 teaspoon salt
black pepper to taste

Place scapes and walnuts in a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. Freezes great, too.

Try about 1/4c. of pesto to a pound of cooked pasta and stir until pasta is well coated.

Grilled Eggplant and Squash Muffaletta

Preparation: 

We shared these with the neighbors and immediately regretted giving any of it up!
2 Asian or one globe eggplant
2 small zucchini or yellow squash
2 T extra virgin olive oil
1/2 red onion
salt and freshly ground black pepper
Muffuletta mix
1/2 red onion, or 2 scallions, the white
and a bit of the green parts, minced
2 cloves garlic, smashed and minced
1 T capers, well drained
1 T chopped cornichons, dill or other
pickles chopped
1 T chopped serrano or Fresno
pepper
6 T each chopped pitted, brine cured
black and green olives (such as
Kalamatas and Picholine)
2 T extra virgen olive oil
1/2 t freshly ground black pepper
2 muffaletta rolls
3 tablespoon mayonnaise mixed with
a clove of minced garlic
1 red roasted bell pepper, peeled and
sliced (we didn’t have the pepper, but
it was still divine without it)
6 T grated parmesan or Methuselah
Trim the ends off the eggplant and squash and cut on the diagonal into slices about 1/2 inch thick. Spread on baking pans and drizzle the olive oil on both sides and sprinkle with salt and pepper. Set aside for 30 minutes. Slice the onion into thick rounds and brush carefully with olive oil so they don't break up.
Grill eggplant, zucchini, and onion on a grill over medium to low heat--this can be done with the dying embers of a grill. Or roast the veggies in a 450 degree oven, turning once, until cooked through, about 40 minutes.
Make the muffuletta mix by mixing all the ingredients together. The mix can be made as much as a week in advance, but bring to room temperature before using.
To make the sandwiches, split the rolls and toast the cut sides. Spread with the garlic mayo. Layer bottoms with the eggplant, zucchini, and onion slices, and diced bell pepper. Sprinkle parmesan on top, then top with a generous spoonful of the muffuletta mix. Close up the sandwiches, slice in half and serve.

Fried Okra

Preparation: 

Fried Okra * 1 pound fresh okra pods * salt and pepper * 1/3 cup yellow cornmeal * 2 teaspoons flour * 2 tablespoons grapeseed or coconut oil Wash okra; cut off tips and stem ends. Cut pods into 1/4-inch slices. Sprinkle sliced okra with salt and pepper. Combine cornmeal and flour in a wide, shallow bowl; roll okra in mixture. Sauté until golden brown. Great on salads or simply as a snack or appetizer.

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