23 Sep

Mario Batali’s Eggplant Parmesan Stacks

Mario Batali’s Eggplant Parmesan Stacks

Serves 4 to 6

2 large eggplant, about 1 pound each
Extra-virgin olive oil
Salt and freshly-ground black pepper
3 cups basic tomato sauce, warm (recipe follows, or use your favorite)
About 12 leaves fresh basil (from 1 small bunch)
3/4 to 1 pound fresh mozzarella, sliced about 1/8-inch-thick
1/4 cup freshly grated Parmigiano-Reggiano
1/4 cup fresh bread crumbs

Heat the oven to 450° F. Line two rimmed baking sheets with parchment paper or foil.

Slice each eggplant into 6 disks about 1 to 1 1/2 inches thick. Brush both sides of each disk with olive oil, lightly season both sides with salt and pepper, and place evenly spaced on the lined baking sheets.

Roast the eggplant until the slices are tender throughout and lightly browned, about 30 minutes, flipping the slices once and rotating the pans top to bottom for even cooking. Check to see that the slices are tender by poking in a few places with a fork (if some slices are taking longer than others, you can remove the tender ones to a plate and continue roasting the rest).

Lower the oven temperature to 350° F. Scoot all of the smallest eggplant pieces to one of the same lined baking sheets, and on the other, place the 6 largest eggplant slices, evenly spaced.

Over each slice, spread a scant 1/4 cup of tomato sauce and sprinkle with a couple leaves of basil (torn into a few pieces if very large). Place one slice of mozzarella over each and sprinkle with about a teaspoon grated Parmigiano. Place a smaller slice of eggplant over each of the disks and repeat with tomato sauce, basil, and the 2 cheeses.

Bake uncovered until the cheese is well-melted, about 20 minutes.

Meanwhile, in a small skillet, toast the breadcrumbs over medium heat with a drizzle of olive oil and a pinch of salt until golden and crisp, stirring often. Set aside until the eggplant is ready, then sprinkle the toasted bread crumbs over the top of the eggplant, and serve immediately.

Basic tomato sauce:

1/4 cup extra-virgin olive oil 1 Spanish onion, 1/4-inch dice 4 garlic cloves, peeled and thinly sliced Salt 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried 1/2 medium carrot, finely grated 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion, garlic, and a pinch of salt and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer until as thick as oatmeal, about 30 minutes, stirring occasionally. Season with more salt to taste. This sauce keeps 1 week in the refrigerator or up to 6 months in the freezer.

12 Sep

Corn, Black Beans, and Tomato Stuffed Pattypan Squash

Corn, Black Beans, and Tomato Stuffed Pattypan Squash

Serves 5
Ingredients:

3 large pattypan squash
1 Tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 1/2 cups cooked black beans (or 1 can, drained and rinsed)
2 ears corn, kernels cut off
3 medium tomatoes, chopped
1 Tbsp cumin
1/2 tsp cayenne pepper
salt to taste
1/4 cup shredded mozzarella cheese

Directions:

Put the squash in a large pot with about 1 inch of water. Cover pot, bring water to a boil, and let the squash steam until they begin to get tender (about 7 min). Remove squash from pot and let them cool. Once they’ve cooled, cut off stems and scoop out as much of the inside of each squash as possible. Roughly chop the scooped out squash and set it aside.

Heat oil over medium heat in a large skillet. Saute onion until it’s tender, and then add garlic and cook for an additional minute. Stir in chopped squash, beans, corn, tomatoes, and spices and cook for a few minutes. Place the squash shells into a large baking dish and stuff them with the bean mixture. Top each squash with a pinch of cheese. You will likely have tons of the bean mixture left, so pour this into the dish around the squash shells or bake it in a separate dish. Bake at 350 for 20 min.

25 Aug

Tomato Salad on a Roll

4 servings

This sandwich, a delight of summer, is a cross between the pan bagnat from Nice and the Catalan tomato bread with anchovy. And it’s dead simple. Tomatoes, olive oil, garlic, capers, anchovy and basil. A splash of red wine vinegar. This sandwich comes together quickly, but the ingredients need to stay inside the loaf for at least an hour. That way, the juicy tomatoes and all the tasty aromatics permeate the bread in a soggy, heavenly way. Eat it outside.

Ingredients

1 pound ripe tomatoes, in assorted colors and sizes
Salt & pepper
2 garlic cloves, finely minced
2 anchovy fillets, rinsed and roughly chopped, optional
1 teaspoon capers, rinsed
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
Pinch red pepper flakes
12 basil leaves
A few tender parsley leaves
4 fresh French rolls or a long baguette

Preparation

Cut larger tomatoes in thick slices or wedges and smaller ones into halves, and put them in a salad bowl. Season with salt and pepper.
Add the garlic, anchovies (if using), capers, olive oil, vinegar, pepper flakes and half the basil, torn or chopped. Gently toss with the tomatoes and leave for 5 or 10 minutes.
Split the rolls or baguette lengthwise. Spoon tomato salad and its juices onto bottom of each roll (or bottom half of the baguette). Lay a few basil and parsley leaves over tomatoes. Replace tops and press lightly. If using baguette, cut crosswise into 4 pieces.
Cover sandwiches with a clean dish towel and wait for an hour or so before serving.

18 Aug

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

Meat, Tomato, and Mozzarella Stuffed Zucchini Cups

Serves 6-8

Ingredients:
2 large zucchini or yellow squash, about 12 inches long
2 tsp. + 2 tsp. olive oil (may need more, depending on your pan)
1/2 cup finely chopped onion
1 green pepper, finely chopped
2 T finely minced fresh garlic
1 lb. ground beef
12 oz. ground turkey
(use any combination of ground meat you’d like
1-2 tsp. seasoning of your choice….fresh herbs are preferred
salt and pepper to taste
2 C flavorful tomato-basil pasta sauce
2 cups mozzarella or other mild white cheese

Instructions:
Preheat oven to 350F/175C. Chop onion and green pepper. Heat 2 tsp. olive oil in a non-stick pan, then sauté onion and pepper for 3-4 minutes, until just starting to soften. Add minced garlic and sauté about 1 minute more, being careful not to brown the garlic. Remove the onion, pepper, and
Remove the onion, pepper, and garlic mixture to a bowl.

Add 2 tsp. more olive oil to the pan. Crumble in the ground beef and ground turkey, season selection of herbs, salt, pepper and cook over medium heat until the meat is well browned. Tilt pan to see if there is any extra fat, and remove with a spoon if there is, then stir cooked vegetables and garlic back into the meat. Add tomato sauce and simmer until the mixture has thickened and liquid has cooked off, about 10 minutes, then turn off heat.

While meat cools, cut zucchini into 2 inch thick slices, discarding ends. Use a sharp spoon or melon baller to hollow out a cup in each zucchini slice, leaving just over 1/4 inch of zucchini flesh. Be careful not to get too close to the skin or the cups will leak liquid when they cook.

Spray baking sheet with nonstick spray and stand up zucchini cups, open end up. Stir 1 1/2 cups grated cheese into the cooled meat mixture (it doesn’t need to be completely cool), then spoon the meat-cheese mixture into zucchini cups, pressing down with the spoon and mounding it up a little over the top of the zucchini.

Bake zucchini cups for 20 minutes, then remove from oven and use remaining cheese to top each one with a generous pinch of cheese. Put back in oven and bake 10-15 minutes more, until zucchini is slightly soft when pierced with a fork and cheese is melted and lightly browned. Serve hot.

13 Aug

Salad Primavera

Serving Size: 8

Ingredients

• 1 Cup Basmati Rice
• 8 oz Flavored Tofu, drained and diced
• 2 Cup Cherry Tomatoes, halved
• 4 Green Onions, chopped
• 1/2 Orange or Yellow Bell Pepper, diced
• 1 Cucumber, peeled, quartered and sliced
• 1 Yellow or Green Summer Squash, diced
• 2 Tablespoons Red Wine Vinegar
• 2 Tablespoons Dijon Mustard
• 1/2 Cup Olive Oil

Instructions
1. In a medium sauce pan bring two cups of water and the rice to boiling. Cover and reduce the heat to medium-low; cook for 15 minutes or until liquid is absorbed and rice is fluffy.
2. Remove the rice from the heat. Cool and transfer to a large serving bowl.
3. Add tofu, tomatoes, green onion, bell pepper, cucumber, and squash to the rice and stir to combine.
4. In a blender or small bowl with whisk, quickly blend together the vinegar, mustard and olive oil to create and emulsion dressing.
5. Drizzle the dressing over the rice mixture and toss to combine.
6. Serve and Enjoy!

 

18 Jul

Roasted Garlic & Tomato Bruschetta

Serves 4-6

Ingredients:
1 garlic head, whole
3 teaspoons olive oil
salt and pepper to taste
1 medium tomato, diced
¼ cup fresh basil, chiffonaded
4 ounces cream cheese, softened
½ cup Shredded Parmesan Cheese
12 slices baguette, 1/2-inch thick

Directions:

1. Preheat oven to 350°F. Cut the top 1/3 off of the garlic head, exposing cloves. Place on foil; drizzle 1 teaspoon olive oil over the head of garlic and sprinkle with a dash of salt and pepper. Wrap with foil. Bake in preheated oven 1 hour or until tender. Let cool.
2. Meanwhile, combine tomato, basil, 2 teaspoons olive oil, salt and pepper to taste in medium bowl; set aside.
3. Squeeze garlic out of skins. Mix garlic, cream cheese and 1/4 cup Parmesan cheese in a small bowl; set aside
4. Arrange bread slices on baking sheet; spread garlic cream cheese mixture over one side of each slice; sprinkle with 1/4 cup cheese. Bake in preheated 350°F oven 12 minutes or until golden brown. Top with tomato mixture and remaining cheese.

08 Oct

Garden News – October 8, 2015

It has been so enjoyable working out in the garden this week.  The weather has been fantastic…not too hot, not to cold.  I am keeping my fingers crossed that this will continue for the next couple of weeks so things have a chance to ripen up before the first hard frost.  Looking good so far!

I am trying to decide what I want to plant in the greenhouse for the winter.  The restaurant sales continue to increase, but I only have so much room.  I don’t know if I had mentioned to you that I have applied for a grant through NRDC for a high tunnel.  I will know whether I am approved in early spring, which doesn’t help  me for this season, but it will allow me to extend my growing later into the fall/winter next year, and even grow some winter greens when the cold weather hits. I would then be able to offer early CSA shares for Spring, and late shares for Fall.   It will certainly be a learning experience, but I am really looking forward to being able to provide more food.

We are coming to a close for this season.  There will be one more week for those of you who have full shares and those who purchased half shares that started on week one.  I am hoping that the weather stays nice which will allow those with half shares that started on week two to come on the 22nd, otherwise everyone will have to come on the 15th.  I will let you know….it all depends on whether we get a freeze or not.  There will be a plethora of veggies for your last share.  All of the heavy veggies…winter squash, cabbage, root veggies and whatever else needs to be brought in.   Anyway….there will be lots!

This week take advantage of the tomatoes as there will be boxes full. The herbs like basil are not liking the cold nights, so this weeks harvest is small and will be the last picking.  I will have sage and parsley  for you the last week….that way you will have some herbs for your holiday turkey.

This week’s share will include, beautiful peppers, leaf lettuce, carrots, cucumbers, tomatoes, the last of the green beans, eggplant (finally!), and Swiss chard.

I am including some great recipes to use some of the produce in this week’s share.  I hope you enjoy them.

Grilled Eggplant with Tomato-Caper Salsa

These thick slices of eggplant double as delicious grilled steaks. Combined with the tomato-caper salsa, this is a unique meal with bright flavors that are sure to please any pallet.

Serving Size: 6

Ingredients

  • 6  Eggplants
  • 2 Tablespoons Olive Oil, plus a little extra
  • 2 lbs. Tomatoes, diced
  • 1/4 Cup Fresh Basil, chopped
  • 1 Shallot, minced
  • 2 Teaspoons Capers, drained and chopped
  • 1 Teaspoon Sherry Vinegar

Instructions

  1. Preheat grill or grill pan to medium heat.
  2. Slice the eggplant lengthwise into steaks and brush with olive oil.
  3. In a medium bowl, combine the tomatoes, olive oil, basil, shallots, capers and vinegar. Season with salt and pepper to taste.
  4. Grill the eggplant steaks for five minutes on each side; they should be fork tender with dark score marks.
  5. Arrange on a plate and top with tomato-caper salsa!

I make lots of Ratatouille every year and freeze it!  It’s a great way to use up all of those “last out of the garden” veggies.  I use it in lots of ways…over pasta, added to soups, in omelets.  You are only limited by your imagination!

Ratatouille

Makes 4 to 6 servings

Ingredients

1 pound eggplant, sliced in rounds
1 pound zucchini, sliced in rounds
1 pound bell peppers, sliced
1 pound tomatoes, peeled and quartered
3 onions, peeled and chopped
2 cloves garlic, peeled and minced
Olive oil
Bay leaf
Thyme sprig
Salt and pepper

Directions

Wash and slice all of the vegetables. To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel.
Heat 2 tablespoons olive oil in a skillet on medium heat. Add the sliced eggplant and cook, turning occasionally for five minutes. Sprinkle with salt and pepper and remove the eggplant from the skillet.
Add 1 tablespoon olive oil to the skillet and add the zucchini slices. Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
Repeat the procedure for the bell peppers.
Heat 2 more tablespoons olive oil in a Dutch oven on medium heat and add the onions. Cook, stirring occasionally, for five minutes.
Add the tomatoes and the pre-cooked vegetables: eggplant, zucchini, and bell peppers. Stir to combine and then add the bay leaf and thyme. Cover and cook on low heat for 30 minutes.
Add the garlic and salt and pepper if needed and cook covered for another 10 minutes.

Green Beans and Carrots Parmesan

Serves: 4

Ingredients

4 carrots, cut into 3″ matchstick
8-10 ounces fresh green beans
1 tablespoon canola oil
2 tablespoon grated Parmesan cheese

Directions
1. Place a steamer basket in a large pot with 2″ of water.
2. Bring to a boil over high heat.
3. Place the carrots and green beans in the basket and steam for about 10 minutes, or until tender.
4. Drain and toss with the oil.
5. Place in a serving dish and sprinkle with the cheese.

30 Sep

Garden News – September 30, 2015

The weather these last few days has been absolutely incredible, hasn’t it?  Such a difference from the 90 degrees we had last week.  I know this will be coming to a screaming halt within the next couple of weeks, as fall is here.  Did you get to watch the eclipse/blood moon on Sunday?  The clouds parted just in time for me to see the full eclipse.  It was beautiful and so very powerful.

Last week I was fortunate enough be invited to attend the 100 mile dinner at “Ten” in the Northern Hotel.  Tim, the executive chef, featured veggies grown here at Kate’s Garden, as well as beef from White Deer Ranch out of Fishtail, buffalo from Ted Turner’s ranch out of Livingston, coffee from Rock Creek Coffee Roasters, and a different beer was featured at each course (all 7 of them) from Uberbrew.  The food was over the top and as we all sat at long tables there was much lively conversation going on.  Such fun, and I was certainly honored and delighted to be included.  Tim is really wanting to work with local producers, so I hope the community supports him in his endeavors.

The nights have been quite chilly, which is prompting the tomatoes to ripen at an unbelievable pace.  I have so many that I am over-run!  There will be help yourself boxes full of gorgeous heirlooms, cherries and saladettes for you to take.  The summer squash are done, but the cucumbers are still producing.  Take advantage of the bounty, as when the season is over, you will have to purchase at the grocers again, and  the quality, flavor and prices will not be the same.

A word on the winter squash.  Winter squash need a light frost to gain sweetness in it’s flavor.  I do not harvest my squash until after we have that frost.  There are certain other crops that do well in a colder environment, too.  Broccoli, Cauliflower, Beets, Radish, Carrots, Lettuce, Spinach and the other greens can take a frost….just not a hard freeze.  I an in a conundrum …I really don’t want it to frost, as it will kill everything else in the garden, but I think we are all a little tired of tomatoes and cucumbers, right?  But the peppers and eggplants are just needing more heat and time to get bigger fruit and ripen and the winter squash need a frost!  What to do???  I guess I will just have to let Mother Nature take care of it for me.  Whatever happens, I am not in control.

There are only  two more share days after this week.  Because the majority of you are half shares, we would need to run an extra week for those half share subscribers, but we will have to see what the weather is like that final week.  I may have to have all of you, (both the full shares and the half shares) come on October 15th.  I will let you  all know how it will work out.

This weeks share will include the last of the radishes, cauliflower, broccoli, braising greens, beets, swiss chard, cucumbers, tomatoes.  I am including these tomato recipes so that you have some ideas for using them up.  The soup freezes well.

Heirloom Tomato and Mozzarella Tart


Yield: 2 tarts sliced into 8 pieces

Serving Size: 2 slices

A gorgeous side or appetizer for any meal. Heirloom tomatoes, marinated mozzarella and flaky puff pastry all drizzled with balsamic reduction.

Ingredients

1 package frozen puff pastry dough, defrosted and rolled out, then cut in 2.
Heirloom tomatoes
Marinated Mozzarella
1 Cup Balsamic Vinegar

Instructions

In a small sauce pan over medium high heat cook the balsamic vinegar until reduced by 1/2, about 3-5 minutes, remove from the heat and allow to thicken.

Heat the oven to 400 degrees, and line a baking sheet with parchment paper. Using a sharp knife, carefully slice (not going all the way through the dough!) a border about 1/4-1/2″ around the dough. Bake for 12-15 minutes or until golden.

Remove from the oven and lightly press down the middle to make it flat and even. Sprinkle with a little of the olive oil marinade from the mozzarella, mozzarella, chopped tomatoes, and drizzle with reduced balsamic vinegar.

Simple Roast Tomato Soup

This one has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by.

4 large tomatoes, halved
1 yellow onion, quartered
5 cloves garlic, smashed and peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper (I am partial to white peppercorns)
1 1/2 cups vegetable broth, or you can also use chicken stock
1 tablespoon fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar

Preheat the oven to 350 degrees.
Scoop the seeds out of the halved tomatoes with your finger. Tuck the garlic into the tomatoes, and lay them, and the onions, out on a rimmed baking sheet. Drizzle with olive oil, and turn everything to coat. Sprinkle with salt and pepper. Roast the tomatoes for 30 – 40 minutes, until the tomatoes are bubbly and the edges are brown.
Combine the broth, roasted tomatoes and onions in a large soup pot. Bring to a boil, turn down to medium-low, and simmer for 10 minutes. Add the herbs. Puree with an immersion blender or regular blender so that you maintain some of the texture. Add the balsamic, check salt and acid levels, and serve with an herb garnish and a piece of toast slathered with goat cheese.

Tomato Chips
Ingredients

Tomatoes (Can use others)
Kosher or Sea Salt
Dried Basil

Instructions

  1. Cut tomatoes into 1/4 inch slices. Arrange on dehydrator trays.
  2. Sprinkle very lightly with salt and basil.
  3. Dry on vegetable setting for 8-12 hours, or until crispy.

Cauliflower & Broccoli Salad

Ingredients

1 head of broccoli cut into small florets
1 head of cauliflower cut into small florets
1 small red onion finely diced
1 cup of dried raisins
1 cup of sunflower seeds
1 cup of real bacon bits

Dressing

1 cup of mayonnaise
2 tablespoons of white vinegar
2 tablespoons of sugar

In a large bowl, combine all the ingredients for the salad.
Mix together the ingredients for the dressing and poor over the salad.
Toss until blended.
Refrigerate for about 30 minutes or more before serving.

~~~This is a gentle reminder to please let me know if you are not going to be able to pick up your share.  Just call me and if I do not answer the phone, leave a message.  There is hardly a week that goes by that I do not have shares that have not been picked up.  I understand that sometimes things happen, but I can always leave your box out in front if you are going to be late, and if I know ahead of time,  I can leave it in the front on Friday morning.  Otherwise I have to find new homes for the shares.  Thank you for your consideration.

10 Sep

Garden News – September 10, 2015

The garden has really  been coming on strong.  With the cooler nights, the plants are wanting to finish their growing cycle of production because they know fall is coming!  What that means for us is that we are harvesting, harvesting, harvesting! Any special projects that we have planned, like weeding and preparing for winter are just having to wait.  We can barely keep up!  Cooler space is at a premium, too!  That is why it is so important for everyone to get here to pick up your shares, as there is not enough room to store anything extra.

We are hoping that the lettuces, spinach and other greens that we seeded a few weeks ago are liking this cooler weather.  They seem is be up and growing well, which means that we can start harvesting some for you in another week or two.  I don’t  know about you,  but I miss not being able to have  a nice green salad during the heat of the summer.  I love cabbage slaw, braised kale and chard, but lets face it….they are not the same as spring lettuce.  I could live on salad!

I have lots of tomatoes for you this week, so take advantage….recipe for a great roasted tomato pasta is listed below. The smaller early  tomatoes are great for this recipe.  As long as you are at it, make extra and freeze.  Those tomatoes that are going to be in the markets during the long winter season taste like cardboard and are not fit for eating!

The cauliflower has been picked over the  course of the last week and a half.  I wish it would all be ready at the same time, but unfortunately,  that is not the case.  Each head is different and not all are perfect.  They are still good.  When I find a little brown spot, I just scrape it off, or rub with a lemon.  One of my favorite ways to cook it is to roast it, as cauliflower is kind of bland on its own.  Roasting brings out the flavor and the addition of slivered garlic, a splash of balsamic vinegar and Parmesan or Romano cheese is over the top.

I will have extra cucumbers out for you  to take, too!  They have been going crazy!  Anything that is not used this week is going to the food bank, as I don’t  have enough room to store them all.

This weeks share will include the beloved zucchini, cucumbers, cauliflower, beets, bell pepper, tomatoes and herbs…Pineapple Sage to try  in the recipe below.   If I find anything else out there that that I have time to  harvest, it will be added to your share.

Enjoy this beautiful weather while you can and see you later today.  If you can remember to bring back those clam shells that would be great.  Tomatoes are hard to package,especially when they are picked ripe!

Here are some great recipes for you to try.

Pineapple Sage Pound Cake

1 cup butter, room temperature
1 cup sugar
¼ cup honey (light wildflower or sage preferred)
5 eggs
2 T chopped pineapple sage leaves (small, new leaves have the most flavor)
3 T chopped pineapple sage flowers (optional)
1 t grated lemon peel
4 T well-squeezed, chopped pineapple
1 t baking powder
2 cups flour

Cream butter and sugar until light and fluffy. Beat in honey. Add eggs one at a time, making sure to beat one minute after each addition. Beat in sage leaves, flowers and lemon peel. Stir dry ingredients together and add to butter mixture. Fold these together gently until just blended. Pour into 4 mini loaf pans (6”x3”x2”). Bake at 350oF for 45 minutes. Cool 10 minutes before removing from pan.

Paccheri Pasta with Cauliflower and Spinach

8 servings

Ingredients

  • 1 tablespoon salt
  • 1 head cauliflower, cut into flowerets
  • 2 tablespoons olive oil, plus 2 tablespoons olive oil (best quality), for drizzling
  • 3 tablespoons minced garlic
  • 1 tablespoon sliced garlic
  • 1 teaspoon red pepper flakes
  • 1/4 cup chicken stock or vegetable stock
  • 1 bunch fresh spinach (about 3 cups)
  • 1 (28-ounce) can crushed tomatoes (best quality)
  • 3 tablespoons capers, with 1 tablespoon juice
  • 1 teaspoon freshly cracked black pepper
  • 1 pound paccheri pasta (large tube) approximately 2.5-inches long by 2-inches wide
  • 1/2 cup grated Pecorino Romano
  • 1/4 cup chopped Italian parsley leaves

Directions

Bring a large stock pot of water to a boil over medium heat, then add in the salt and the cauliflower. Cook for 3 to 4 minutes. Heat 2 tablespoons of olive oil in a large saute pan, and saute the garlic and red pepper flakes for 1 minute. Remove the cauliflower from water with a large strainer or spider and add it to the pan with the garlic-red pepper mixture. Saute briefly until starting to brown, about 3 to 4 minutes. Deglaze the pan with the chicken stock, add in the spinach, cover and let wilt for 2 minutes. Stir in the tomatoes and capers with juice and reduce the heat. Remove the cover and let simmer for 5 minutes.
Return the cauliflower water to boil, adding more water, if necessary, to cook the pasta. Add the pasta add cook to al dente. Remove the pasta from the water and add it to the pan with the sauce, adding a little pasta water, if needed. Stir gently to combine, transfer to a serving bowl and sprinkle with half of the cheese. Garnish with the parsley and drizzle the remaining 2 tablespoons of olive oil. Serve immediately with remaining cheese on the side.

Roasted Tomato Basil Pesto Pasta

This pesto is bursting with seasonal flavors and nutrients. Hello lycopene! It’s also quite low in oil thanks to the roasted tomatoes adding body and flavor. I left the almonds chopped and it added a nice texture that was great mixed into pasta or spread on a toasted sandwich. I suggest making some and freezing it for a later date.

Yield: 1 cup pesto

Ingredients:

  • 9 large roma, heirloom or any tomato, sliced in half lengthwise – if really large, cut into quarters
  • 1/2 cup pinenuts, almonds or walnuts, toasted
  • 2 garlic cloves
  • 1 cup tightly packed basil + more for garnish
  • 1/4 cup extra virgin olive oil + more for drizzling on tomatoes
  • 2 tbsp nutritional yeast (optional)
  • Kosher salt & freshly ground black pepper, to taste
  • Your desired amount of cooked Pasta

1. Preheat oven to 400F and line a baking sheet with parchment. Place sliced tomatoes on the sheet and drizzle with oil, salt, and pepper. Roast for about 1 hour and 10 minutes s at 400F. Watch closely during the last 15 minutes of roasting.
2. Reduce oven heat to 325F and toast nuts for 8-10 minutes. Add 1/3 cup into food processor and process until finely chopped. I prefer mine a bit chunky for texture. Remove and set aside.
3. With processor turned on, add 2 garlic cloves and let it whirl around until finely chopped. Now add in the basil and process until finely chopped.
4. Add in the oil, optional nutritional yeast, and 1.5 cups of roasted tomatoes (you will have tomatoes left over). Process until smooth. Pulse in 1/3 cup toasted nuts. Season generously with salt and pepper.
5. Pour your desired amount of pesto over the cooked pasta and mix well. Chop the remaining roasted tomatoes and stir into pasta. Chop remaining nuts and chiffonade the basil.

Chilled Cucumber Soup with Shrimp

9 servings

Ingredients
  • 2 (17-ounce) containers Greek yogurt
  • 1 1/2 cups half-and-half
  • 3 hothouse cucumbers, unpeeled, seeded and chopped
  • 3/4 cup chopped red onion
  • 9 scallions, white and green parts, chopped
  • 2 tablespoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1/4 cup chopped fresh dill
  • 3/4 cup freshly squeezed lemon juice (6 lemons)
  • 3/4 pound cooked large shrimp, halved
  • Thin slices of lemon, halved, for garnish
  • Fresh dill, for garnish

Directions

In a large mixing bowl, stir together the yogurt, half-and-half, cucumbers, red onion, scallions, salt, and pepper. Transfer the mixture in batches to the bowl of a food processor fitted with the steel blade. Process until the cucumbers are coarsely pureed and then pour into another bowl. Continue processing the soup until all of it is pureed. Fold in the dill, cover with plastic wrap, and refrigerate for at least 2 hours, until very cold.
Just before serving, stir in the lemon juice. Serve chilled, garnished with the shrimp, lemon, and fresh dill.

Cream of Zucchini and Anise Soup

Serve this soup either hot or cold.

Serves 6

Ingredients

2 tablespoons olive oil (preferably extra-virgin)
6 cups chopped zucchini (from about 6 medium zucchini)
1 large onion, chopped
2 cups water
4 garlic cloves, chopped
1 1/2 tablespoons fennel seeds
1 fresh thyme sprig
2 tablespoons crème fraîche or whipping cream
2 tablespoons Pernod or other anise-flavored liqueur

Additional olive oil

Directions
Heat 2 tablespoons olive oil in large saucepan over medium heat. Add chopped zucchini and chopped onion and sauté
 until onion is translucent, about 15 minutes. Add 2 cups water, chopped garlic, 1 1/2 tablespoons fennel seeds and thyme sprig. Stir in 2 tablespoons crème fraîche and 2 tablespoons Pernod. Simmer soup uncovered 20 minutes. Remove thyme sprig from soup.
Working in batches, purée soup in processor until smooth. (Can be prepared 1 day ahead. Cover and refrigerate.) Return to saucepan and rewarm over medium heat. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with olive oil and serve.

17 Sep

2014 CSA – Week 14

What a difference a week makes!  From 27 degrees last Friday morning to this afternoon’s 90, the garden is in shock!  That’s a 63 degree difference!  Even after all of the hard work of covering the garden, we still received major frost damage here in the gardens.  The cucumbers are toast, as are all of the herbs.  The summer squash vines are struggling.  The tomatoe vines are fried, but the tomatoes are okay, so will leave them on to ripen.  The eggplant and peppers are recoving and we will still have cabbage for later.

We still are okay though, with a good selection for this weeks share, so I am thankful.  It could have been allot worse, if we had not covered things up.  I will know more tomorrow as I begin harvesting, but it looks like we will have tomatoes, scallions, green beans, zucchini, peppers, lettuce and either kale or chard.  I am giving you a break from the beets, but you will be getting them next week! I am including some beautiful nasturtium flowers for you to add to your fresh lettuce salad.  They are delicious and taste like capers!

The apple harvest at Boja farms is in full swing, so if you are wanting apples for winter eating and baking, let me know and I will get them from Bonnie for you.  Barb and I will be going to visit the farm on Saturday.  We’re helping harvest apples and will be pressing them for cider.  There is nothing better than fresh pressed cider!  I have a press here, and made allot of cider last year from my own apples.  My apple trees only produce every other year however, so next year I am looking forward to another bumper crop and that cider!

See you on Thursday!

I am including some recipes for using the beans and greens.  I hope you enjoy them.

Pasta with Green Beans and Tuna

For a burst of briny flavor, add 1 tablespoon chopped olives or capers to the tuna mixture.

Serves 1

Ingredients
• Coarse salt and ground pepper
• 3 ounces fusilli or other short pasta
• 2 ounces green beans, trimmed and halved
• 1 can (3 ounces) chunk light tuna, packed in water, drained
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon natural almonds, chopped and toasted
• 2 teaspoons chopped fresh parsley
• 1/2 teaspoon grated lemon zest, plus 1 teaspoon lemon juice
• 1 small garlic clove, minced
Directions
1. In a large pot of boiling salted water, cook pasta according to package instructions, adding green beans 1 minute before end of cooking. Meanwhile, in a medium bowl, combine tuna, oil, almonds, parsley, lemon zest and juice, and garlic; season with salt and pepper. Drain pasta and beans and add to tuna mixture. Stir to combine.

Mixed-Bean Salad

Ingredients
• 1/2 pound green beans, trimmed and halved crosswise
• 2 tablespoons cider vinegar
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 shallot, thinly sliced
• 2 teaspoons grainy mustard
• 1 can (15.5 ounces) red kidney beans, rinsed and drained
• 1 can (15.5 ounces) chickpeas, rinsed and drained
• coarse salt and ground pepper

Directions
1. In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.

Rainbow Chard Slaw

1 large bunch chard (or kale), sliced into thin ribbons
4 carrots, peeled and grated
1/4 cup scallions, chopped

Dressing

1/2 cup minced salad onion or yellow onion
1 clove garlic, smashed and minced
2 tablespoons rice wine vinegar
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
2 teaspoons toasted sesame oil
2 teaspoons salt
1 teaspoon fresh ground white pepper
pinch ground cayenne pepper
1/2 cup mayonnaise (we like Duke’s)

In a small bowl, whisk together the onion, vinegar, lime juice, sugar, sesame oil, salt, pepper, and cayenne. Whisk in the mayo until mixture is emulsified. Place the greens, carrot and scallions in a large salad bowl, and drizzle with slightly more than half of the dressing.

This salad is best dressed 20 minutes before serving. It will hold up, refrigerated, for several hours, but is best eaten day of. To enjoy later, simply save the greens and dressing, and combine them as needed.

Simple Roast Tomato Soup

This has big tomato flavor with smoky notes and hints of fragrant herbs. It’s exactly what you want to be eating as the first leaves of fall flutter by.

4 large tomatoes, halved
1 yellow onion, quartered
5 cloves garlic, smashed and peeled
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper (I am partial to white peppercorns)
1 1/2 cups vegetable or chicken broth (make your own!)
1 tablespoon fresh tarragon, chopped
1/4 cup fresh parsley, chopped
1 tablespoon balsamic vinegar

Preheat the oven to 350 degrees.

Scoop the seeds out of the halved tomatoes with your finger. Tuck the garlic into the tomatoes, and lay them, and the onions, out on a rimmed baking sheet. Drizzle with olive oil, and turn everything to coat. Sprinkle with salt and pepper. Roast the tomatoes for 30 – 40 minutes, until the tomatoes are bubbly and the edges are brown.

Combine the broth, roasted tomatoes and onions in a large soup pot. Bring to a boil, turn down to medium-low, and simmer for 10 minutes. Add the herbs. Puree with an immersion blender or regular blender so that you maintain some of the texture. Add the balsamic, check salt and acid levels, and serve with an herb garnish and a piece of toast slathered with goat cheese.

11 Sep

2014 CSA – Week 13 – Is Winter upon us?

Boy!  What a week this has been.  Barb and I have been working from sun up till sun down harvesting and then covering as much of the garden as possible.  I can’t believe that I already had to wear my insulated jeans and rain gear!  Oh!  I also put the flannel sheets back on the bed!

Our first experience of an ununsual season started with the hail storm in early May, and now we have frost/freeze/snow slated for this evening.  I must say that it is quite disturbing to have worked so hard producing a beautiful garden and wonderful food, only to have it not come to fruition.  We are doing all we can to insure that this first taste of winter will not prove too damaging.  Hopefully it will be short lived and we can then return to a beautiful fall.  Let’s all hold this thought!

Bonnie Martinell from Bridger is continuing her harvest of apples.  If you want to order for next weeks pick up, let me know.

She will still have:

Liberty and Honey Crisp   $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

New this week will be harvesting Sweet Sixteen and Harralson, which is a large crisp apple with a slight pear taste.  They will both sell for $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

The apples that were ordered last week are here and available for pick up.  If you are writing a check, please make it payable to Boja Farms.

I only have 4 dozen regular sized eggs this week and Marlene brough me 3 dozen smaller pullet eggs which sell for $1.50.

This weeks share includes savoy cabbage (they were so huge that I cut them in half), green beans, eggplant, 3 varieties of peppers (bell, Anjo/Poblano and jalapeno), beets, Parisienne carrots, cucumbers, red and yellow onions and tomatoes.

I hope you enjoy some of these fall time recipes and take advantage of some of the veggies that are in this weeks share.

See you soon!

Cabbage and Pear Slaw
Serves: 4

Ingredients
• 1 cup chopped pears
• 2 tablespoons canola oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons apple cider
• 1 teaspoon brown sugar
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 head green cabbage, shredded German Dumpling Soup
• 1 medium red onion, sliced
• 1 tablespoon parsley, chopped

Directions
Give the reserved pears a rough chop.
In a large bowl, whisk together the oil, vinegar, cider, sugar, and salt and pepper, to taste. Add the pear, cabbage, onion, and parsley. Toss everything together, taste, and adjust seasoning with salt and pepper.

Cabbage and Potato Bake

Serves: 6

Ingredients
• 1 cabbage, about 2 to 2 1/2 pounds
• 2 large Idaho potatoes, about 2 1/2 pounds
• 12 ounces lean bacon, cut into 1/2-inch dice
• 2 cups yellow onions, peeled and sliced lengthwise
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups homemade chicken stock, or canned, low-sodium chicken broth

Directions
Preheat the oven to 375 degrees F.
Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top.

Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Chunky Guacamole with Hot Peppers
Serves: 16
Prep: 35min

Ingredients
• 6 avocados, roughly chopped
• 4 medium tomatoes, chopped
• 1/2 large white onion, finely chopped
• 2 tsp kosher salt
• 1 cup chopped cilantro (from 1 bunch)
• 1 serrano or jalapeno chile pepper, finely chopped – more if you like it hotter
• Juice from 4 small lemons or limes (about 1/2 cup) I prefer limes!

Directions
Put avocados, tomatoes, onion, salt, cilantro, pepper, and lemon juice in large bowl. Stir gently until well combined.
Serving Suggestions
Serve with tortilla chips as an appetizer or on top of steak.

Chicken, Green Bean, and Cucumber Salad
Serves 4

Ingredients
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 tablespoon each finely chopped fresh parsley and basil
• 1 tablespoon capers, drained and chopped
• 4 ounces green beans
• 1 Basic Poached Chicken, breast half, cooled and torn
• 1 small cucumber, peeled, halved lengthwise, seeded, and sliced
• 2 teaspoons chopped toasted almonds
• Coarse salt and ground pepper

Directions
1. In a large bowl, whisk together olive oil, fresh lemon juice, parsley, basil, and capers. Boil green beans, trimmed, in salted water until crisp-tender, 3 minutes. Rinse with cold water; drain and add to bowl along with poached chicken, cucumber, and chopped toasted almonds. Season with salt and pepper and toss to coat.

 

04 Sep

2014 CSA – Week 12

It  feels like fall out there.  It’s only the first week of September and the garden in already slowing down. The cool nights have put a damper on the robust growing that is typical in the summer heat.  We will see what happens over the course of the next few weeks.  I am hopeful that we do not receive a killing frost, as they are expecting one in Bozeman this week!

Eggs—I will have at least 7 dozen eggs here, and also some pullet eggs which as smaller and will sell for less money.

*** My friend, Bonnie Martinell, who owns Bojo Farms in Bridger is harvesting the first of her apples.  Her farm is organic and she specializes in fruit.  You can order them from me and she will begin delivering them next week on your CSA pick up day.  Here is a list of the available varieties.  I do not have the room to store them here, so send me an email or call with your orders.

Colette good eating great baking as is Red Baron these will be $2.00 per pound for 5 to 10lbs $1.85 per pound for a 35 lb box

Liberty great crisp eating apple keeps well these will be $2.50 per pound for 5 to 10 lbs or $2.25/lb for a 35lb box

Honey Crisp great crisp apple keeps well $3.25 per pound for 5 to 10 lbs $2.75 per pound for a 35lb box

She will have 8 more varieties later in the season.  This is another great opportunity to support a local producer who is doing such good things for her land and her community.  I also have some of her eggs here to sell and will try to have more next week.

This week share will contain, Heirloom and Cherry Tomatoes, Summer Squash, Slicing Cucumbers, beautiful Eggplant, Scallions, of course some Beets, Swiss Chard, Bell and Jalapeno Peppers, Radishes, Basil, and I am hoping for a few Beans again.

Please return your plastic containers and egg cartons.  It helps keep them out of the landfill and then I don’t have to purchase more plastic!

See you today –  Bodie & I will be waiting for you.

Caprese Salad
Basil is an excellent source of vitamins A and K, and a good source of vitamin C and manganese.
• 2 balls fresh mozzarella cheese (about 8 ounces)
• 4 medium-size ripe tomatoes
• 12 red and yellow cherry tomatoes, halved
• Salt
• Freshly ground pepper
• Olive oil
• Balsamic vinegar, optional
• Fresh basil leaves
• Sprigs of basil, for garnish
1. Remove cheese from brine and cut into 8 slices. Slice each tomato into 3 slices.
2. Arrange tomato slices, cheese slices and cherry tomatoes on 4 salad plates.
3. Sprinkle with salt and pepper. Drizzle with olive oil and vinegar, if desired. Top with fresh basil leaves. Garnish with a sprig of basil.

White Beans with Cheese and Basil

A new take on a Tuscan classic.

Serves: 6

Ingredients
• 1 1/2 cans (14—19 ounces) cannellini or other white beans, drained, 1/3 cup liquid reserved
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1 1/2 tablespoons chopped fresh basil
• 3 tablespoons grated parmesan or romano cheese

Directions

Preheat the oven to 425°F.
Place the beans and reserved liquid in a large mixing bowl and partially mash the beans against the side of the bowl with a wooden spoon. Stir in the oil, salt, garlic powder, and pepper. Mix in the basil. Place in a shallow 2 to 3 cup baking dish, and sprinkle with the cheese. Bake until bubbling, 15 to 20 minutes. Serve hot or warm.

 

 

 

23 Aug

Caprese Salad Recipe

Basil is an excellent source of vitamins A and K, and a good source of vitamin C and manganese.
• 2 balls fresh mozzarella cheese (about 8 ounces)
• 4 medium-size ripe tomatoes
• 12 red and yellow cherry tomatoes, halved
• Salt
• Freshly ground pepper
• Olive oil
• Balsamic vinegar, optional
• Fresh basil leaves
• Sprigs of basil, for garnish
1. Remove cheese from brine and cut into 8 slices. Slice each tomato into 3 slices.
2. Arrange tomato slices, cheese slices and cherry tomatoes on 4 salad plates.
3. Sprinkle with salt and pepper. Drizzle with olive oil and vinegar, if desired. Top with fresh basil leaves. Garnish with a sprig of basil.

 

10 Aug

Greek Style Roasted Vegetables

 

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2 lbs zucchini, cut in 1/2-inch slices (or use half & half zucchini and eggplant. Make sure you salt to sweat the eggplant before using as they put off allot of water.)

1 lb potato, cut in 1/2-inch slices

2 green sweet peppers, membrane and seeds removed and cut into chunks

5 garlic cloves, crushed

2 cups tomatoes cut into chunks or slices (peel if you wish)

1/2 teaspoon white sugar

2 onions, thinly sliced

salt and pepper

2 tablespoons fresh parsley

2 teaspoons fresh dill or 2 teaspoons fennel

1/4 cup virgin olive oil

Fresh chopped parsley, dill, Greek oregano or fennel (for garnish)

Feta or parmesan cheese or use both!

Directions:

Mix together the garlic, tomatoes and sugar.
Oil an oven dish large enough to hold all the ingredients.
Place some onion on the bottom of the dish.
Mix together the remaining vegetables
Add a layer on top of the onions.
Top with some of the tomato mixture.
Season with salt & pepper.
Sprinkle some of the herbs on top and drizzle with the oil.
Continue layering until all ingredients have been used ending with a layer of the herbs and drizzle with oil (this may be 3-4 layers depending on the depth and size of your dish).
Cover and cook in a 350°F oven for 1-1 1/2 hours.
Uncover and top with cheese for the last 15 minutes.
Garnish with the remaining fresh herbs and serve.

 

 

28 Apr

Seedlings galore!

Hello everyone!

It’s finally beginning to feel like spring!  The meadowlarks are singing,  the robins are gathering grasses and leaves for their nest building and the male pheasants are strutting their stuff!  The sun’s warmth has once again returned and brings forth the promise of an abundant, vibrant garden season.

Thank you all for joining the CSA this year.  I am excited to see and experience the miracles that always present themselves each year as we travel through the spring, summer and fall garden season.  Just a quick update to let you know how things are going here in the greenhouse and garden.

 

Greenhouse-hotbox seedlins-4-27-14 2014-04-27 007The warmer weather the last couple of weeks has allowed Barbara and I the opportunity to move the tomato and onion seedlings from the greenhouse out into the window boxes to harden off before we plant them    into the garden.  I was bold and even transplanted the seedlings of lettuce, Napa cabbage, broccoli, cauliflower and scallions out into the garden.  I am trusting that they can handle the temperature fluctuations so that we can provide you with some early crops.  We also direct seeded beets, radishes and spinach.  As you can see we are getting ready for a bountiful CSA season.

 

The greenhouse is bulging at the seams with the rest of the seedlings we have started.  There is not 1 square inch of room on the tables for more!  I need to get things outside soon, so that I can start more plants.  This week I will be harvesting the lettuce and spinach that is growing in the ground and send it to Market Day Foods in Bozeman.  It is really nice to have another place to sell my produce.

Greenhouse-hotbox seedlins-4-27-14 2014-04-27 004

I still have a few more openings available for this season’s CSA, so if you know of anyone who would be interested, please let them know.  I was hoping for 16 this year and we stand at 11 as of today.  I will probably place an ad in the Billings Gazette this week.  I had hoped that I would have had a greater response from the article on my garden in the Yellowstone Valley Woman magazine, but sadly that has not been the case.

I have planted extra seedlings of tomatoes (early small, large slicers, both yellow and red, and several different colors and shapes of cherries), peppers (bell, jalapeno, habanero, ancho/poblano and sweet Italian) and eggplant that I will have available for sale for those of you who would like to have a few plants at home.  They are organic, healthy heirloom plants  and in 4 inch pots.  They will sell for $3.75 ea.  Let me know soon if you are interested and I will save some for you.  I also have beautiful large, hardy lavender plants that have been growing in the greenhouse all winter. The are just starting to bloom.  They are ready to plant now.   They are hardy here in our zone and are plants that have self seeded from my lavender that has been growing here for over 10 years, so they are well acclimated to our environment.  They will sell for $5 ea.

There is still time to let me know if you are wanting to can or pickle this year.  The canning baskets for tomato sauce, salsa and cucumber pickles need to be ordered soon, so that I will have the available produce growing for you.  You may want to consider fermenting some of your veggies this year.  I made sauerkraut last fall from some of the “not so perfect” cabbage I had left from the garden, and it turned out great.  I am planning on doing allot more fermenting this year, as it is so good for you, and it is so easy to make.

You are more than welcome to come by for a visit any time to see the garden and greenhouse.  It will be looking better, greener and more lush in a few weeks.  Give me a call if you do.   Just a reminder that for those of you who have not paid in full for your subscription, your final payment is due by May 15th.

Here is a great recipe for taking advantage of the baby spinach that you find in all of the markets right now. It’s quick, easy and tastes great. Enjoy!

Bow Tie Pasta with Spinach, Tomato, and Olives

With appealing Mediterranean flavorings, you’ll feel like you’re vacationing, not watching your waistline. For a non-veg variation, toss in some grilled shrimp or chicken breast.

Serves: 4

Ingredients
12 ounces bow tie pasta
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 cups chopped fresh or canned tomato
2 cups baby spinach leaves, roughly chopped
2 tablespoons lemon juice, preferably freshly squeezed
2 tablespoons sliced kalamata or other ripe olives (about 5 to 6 olives)
2 tablespoons capers, drained and rinsed
1/4 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons grated Romano cheese
Directions
1. Cook the pasta according to the package directions. Before draining, scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return it to the cooking pot to keep warm.
2. Meanwhile, in a large, nonstick skillet over medium-low heat, combine the oil and garlic. Cook for about 2 minutes, or until the garlic is soft and fragrant. Do not brown. Add the tomato and cook for about 4 minutes longer, or until the tomato starts to soften. Add the spinach and cook, tossing, for about 1 minute more, or until wilted. Stir in the lemon juice, olives, capers, pepper, and salt. Reduce the heat to low.
3. Add the tomato mixture to the reserved pasta and toss to coat. Add a few tablespoons of the reserved cooking water, if needed, to moisten the pasta.
4. Serve sprinkled with cheese.