Recipes

Roasted red peppers


Roasted-Red-PeppersPreheat oven to 400 degrees
Halve, de-seed and dry peppers. Put a small pool of olive oil on a large shallow tray, e.g. A cookie tray. Coat the peppers on the outside and cut edge with oil and arrange cut side down on the tray. Season with salt and pepper. Cook for 20 minutes, or until soft. (No need to peel unless you really want to)

Allow to cool and package in zip lock bags for the freezer.

You won’t be able to resist eating them right now, but make sure to store plenty away for a mid winter burst of summer. Defrost on a cold January day to add a burst of summer to your soups and stews. Serve them with cream cheese as an hors d’oeuvre or just snack on the straight from the bag!

 

Mediterranean Lamb Balls


There are plenty of cuts of lamb in our freezer ready for your grill. Try loin chops or lamb burgers. Here’s a great recipe for Mediterranean Lamb Balls. Put them on the grill or roast them in the oven.

  • 2 pounds ground lamb + 1/2 lb ground pork
  • 2 eggs
  • 1 cup raisins, chopped
  • 1/2 cup each finely chopped parsley and mint
  • 1/2 cup breadcrumbs or rolled oats
  • 2 tsp salt
  • 1 tsp black pepper
  • Olive oil for grill or baking pan

Thoroughly mix all ingredients except the oil. Form into meatballs–1 1/2 to 2″ in diameter, being sure to press the meat firmly together.¬†Arrange on a well oiled baking tray, coating each ball with the oil. Bake preheated oven at 450 degrees for approximately 20 minutes or until they reach 165 degrees internal temperature. Or throw them on the grill.

Not much else is needed–maybe a nice Riverstone Salad or Braised Kale.

Cool Cuke Salsa


  • 1 cucumber
  • 4 tomatoes
  • 1 medium onion
  • 2 tablespoons parsley, chopped (optional)
  • 1 or 2 lemons or limes
  • Salt to taste

DIRECTIONS
Chop the cucumber, tomato and onion into bite size pieces and place in a salad bowl.
Add chopped parsley, if desired.
Juice the lime or lemon and pour the juice over the salad. Add salt.
Adjust the amounts of veggies, citrus and salt to your liking.
Let marinate in the refrigerator for at least 30 minutes.

Rhubarb Crumble

FILLING

  • 1 lb rhubarb, chopped into chunks the length of your thumbRhubarbCrumble
  • 1/2 cup fine granulated/castor sugar
  • 2 Tablespoons sherry (optional)

CRUMBLE TOPPING

  • 1 cup¬† self-raising flour
  • 1/3 cup butter, chilled
  • 1/4 cup light brown sugar
  • 1/4 cup chopped walnuts (optional)

DIRECTIONS
Heat oven to 400 degrees
Simmer rhubarb and sugar for 10 minutes until the rhubarb is soft but still holding shape. Add more sugar if needed then pour the mix into a baking dish. ( 8 x 8 glass pan will work)
Rub flour and butter together to breadcrumb texture and then add sugar and nuts. Sprinkle over the rhubarb.
Bake at 400 degrees for 30 minutes, until golden brown. Serve hot with custard, cream or ice cream.

Spinach Soup

French Spinach Soup

Right now spinach is in abundance. It’s a great time to make a batch of spinach soup. This recipe will freeze well too, so you can keep some for later when the spinach crop wanes.

  • 1-1/2 cups yellow onion roughly chopped
  • 1 cup chopped celery
  • 3 cloves garlic–minced
  • 2 Tablespoons olive oil
  • 1 Tablespoon butter
  • 6 cups water (plus more if needed)
  • 1-1/2 small baguettes cut small
  • 1-1/2 lb spinach
  • 1 cups heavy cream
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1/2 tsp black pepper
  • Grated zest of 1 lemon

DIRECTIONS
Saute onion, celery and garlic in oil and butter until very soft
Add bread and spinach and cook for 10 mins on low/medium heat
Add 6 cups of water and other remaining ingredients
Puree until very smooth
Add rest of water as needed to get good taste and consistency
Adjust seasonings to taste
Serve with a swirl of cream