Kym's Homemade Hummus

**Image from Google images, recipe from co-op member Kym**

 

1 clove chopped garlic

15oz can drained and rinsed chickpeas

1/4 tsp salt

2 Tablespoons lemon juice

2 Tablespoons Tahini (sesame paste)

2 Tablespoons olive oil

2 Tablespoons water

Put in food processor (or blender) and pulse until smooth.

You can season further with a little more salt, olive oil, paprika, etc.  Good in fridge for 7 days (!). 

You can also make a yummy guac with this...just use avocado instead of tahini.  Also good if you use the recipe above and add artichoke hearts (yum).

What is in the Co-Op bins this week 7/7/2011

Extras for this week:
1. Applegate Hot Dogs $4.00 or 2/ $7.50
2. Tribe Classic Hummus $3.00 or 2 for $5.00
3. Murray's Whole Chickens 3.5 - 4 pounds $10.00 or 2 for $19.00
4. Ruby Farms Local Honey $9.00
5. Organic, Fair Trade Coffee $7.00
6. Fresh Baked Goods from Kym:
     Blackberry Almond Go Bars $1.25 each
     Berry Muffins 2 for $2.00
7. Organic Raspberries $3.00
8. I will have 2 Organic Cantaloupes and 3 Organic Honeydews for sale $3.00 each

Now for what will be in your bins this week...
Choice: Rutabaga, OR Escarole, both Organic  --in Cooler--
Red Potatoes,  Organic
Red Radish, Organic
Tomatoes  Organic
Nectarines Organic
Black Early Queen Plums,Organic
Apricots, Organic
Banana, Organic


$25 Only...
Broccoli Crowns, 20 lb , Organic
Choice: Melons; Cantaloupe, OR Honeydew both Organic

The rutabaga is a root vegetable that looks very much like a turnip with yellow-orange flesh and ridges at its neck. Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It's actually a great tasting vegetable with a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.

RUTABAGAS IN THE ROUGH
4 large rutabagas
1/4 t. salt
Water
1 T. extra-virgin olive oil
Dash of nutmeg
Salt and pepper to taste

1. Peel rutabagas with a vegetable peeler, and cut into chunks. Put them into a 4-quart (4 liter) saucepan, add the salt and about 2" (5 cm) of water to cover. Cover saucepan, and bring to a boil over high heat.
2. Turn heat down to medium and cook about 12 - 15 minutes, or until fork tender. Drain, reserving cooking liquid. Using a potato masher, coarsely mash rutabagas in the saucepan, adding cooking liquid as needed for moisture.
3. Add olive oil and nutmeg. Season to taste with salt and pepper. Transfer to a serving bowl, sprinkle with a dash of nutmeg, and garnish with a sprig of fresh sage or herb of your choice. Serves 6.

Escarole and Beans

Ingredients

• 3 tablespoons olive oil, divided
• 2 large heads escarole
• salt and pepper to taste
• 1/4 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 2 (16 ounce) cans cannellini beans, undrained
• 3 sprigs fresh parsley, chopped

Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or until tender.
2. In a separate skillet, heat remaining 1 tablespoon olive oil over medium heat. Stir in garlic. Pour in beans with juices, and simmer until creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.

Recipe for Sauteed Escarole with Parmesan and Toasted Pine Nuts

(Makes about 4 side-dish servings, recipe created by Kalyn with inspiration from some recipes listed below.)

1 large head escarole
1 T olive oil (use more or less, depending on your pan)
pinch red pepper flakes (optional)
2 T pine nuts, toasted in dry pan
1 T Parmesan Cheese
sea salt to taste

Cut escarole in half, cutting top-to-bottom through the core. Then lay flat on cutting board and cut off the core end, cutting about an inch above the core to cut off some of the thickest part of the leaves. After core is removed, slice escarole into ribbons just over an inch thick. (You can also chop the ribbons slightly, which I always do because I hate long pieces of greens.) Wash escarole if needed, and dry well. (I used a salad spinner.)

Heat a small frying pan, add pine nuts and toast in dry pan until nuts start to slightly brown, shaking the pan all the time the pine nuts are toasting. (You will smell them just before they turn color, which is a signal that it's time to turn off the heat or move the pan away.) This doesn't take more than 2-3 minutes at most.

Heat a heavy non-stick pan over medium-high heat, then add olive oil (and red pepper flakes if using) and add escarole a handful at a time, turning over each time you add more. Saute escarole. turning about every minutes, until it's slightly wilted but not completely soft, about 3-4 minutes.

Remove escarole to serving dish, season to taste with salt (preferably sea salt), sprinkle with parmesan and sprinkle pine nuts over. Serve immediately. This is best while still hot from the pan.