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Riverglen Biodynamic Farm news archive for the ‘Recipes’ Category

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Jul
10

Radish and Chard Sauté

Servings: 4 side dishes

Ingredients

1 tablespoon olive oil
1 onion, sliced
1 garlic bulb or several garlic scapes, minced
2 radishes with green tops
1 bunch of Swiss chard, cleaned and torn into bite-size pieces (about 6 cups)
½ cup vegetable stock or broth
1 teaspoon dried sweet marjoram
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Parmesan cheese

Directions

In a large skillet, heat the olive oil and caramelize the onions.
Add garlic and sauté for 2 minutes until golden.
Slice the radishes into thin disks and add them to the skillet. Cook another few minutes.
Toss in the green radish tops and the chard.
Add the vegetable stock, cooking over medium low until the greens wilt.
Stir in the sweet marjoram, salt and pepper.
Serve topped with the cheese.

Preparation time: 30 minutes

This is a single weblog entry, posted on July 10th, 2012. Comment here »

Jul
10

Garlic Scape Pesto

Makes about 1 cup

Ingredients :

10 garlic scapes, chopped

½ cup freshly grated Parmesan or Asiago cheese

1 tablespoon fresh lemon juice

1/4 cup pine nuts, almonds or walnuts

3/4 cup extra-virgin olive oil

Sea salt and white pepper to taste

 

Directions :

  • Put all the ingredients (but just half of the oil) in the bowl of a food processor.
  • Chop, blend and then drizzle the remainder of the oil.
  • If you like the texture, stop; if you’d like it a little thinner, add some more oil.
  • Blend until the pesto is a brilliant green color and smooth in texture.
  • Season with sea salt and white pepper.
  • Enjoy with fresh pasta, chicken, eggs or your favourite dish.

Preserving :

  • If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.
  • The pesto can be stored in the refrigerator for a couple of days.
  • It can also be frozen for a couple of months. I like putting it in an ice cube tray.

Total preparation time: 20 minutes

This is a single weblog entry, posted on July 10th, 2012. Comment here »