Archive for the 'Recipes' Category

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Basil Pesto

Published on July 23, 2013 in Recipes. 0 Comments

Classic Basil Pesto from Vegetarian Cooking for Everyone by Deborah Madison
This recipe from Deborah Madison we think is the best.  It is great fresh and easy to freeze to enjoy all year.

1 or 2 plump garlic cloves (or more)
salt
3 TBS pine nuts or toasted walnuts
3 cups (about 3 oz) loosely packed basil leaves
1/2 cup freshly grated Parmesan cheese
2-3 TBSP Romano cheese
1/2 cup olive oil
2 TBS soft butter

In a food processor process the garlic, salt and nuts until finely chopped, then add the basil and the olive oil.  When smooth, add the cheeses and butter and process just to combine.  This makes about one cup of pesto.
Serve over Plum Forest Farm’s steamed new potatoes, quinoa, pasta or salmon.

Note: When freezing pesto, some people prefer leaving out the cheese. You can add cheese if you like when you take it out of the freezer to eat it.

Janet’s Rhubarb Crisp

Published on April 19, 2013 in Recipes. 0 Comments

Crumble Topping

¾ cup sugar

1 cup flour

1 ¾ cup oatmeal

1 tsp cinnamon

1 tsp salt

2 sticks (1/2 #) butter

Mix all dry ingredients.  Cut the butter into the other ingredients with a pastry blender until it has a crumbly consistency.

Filling

3-4 cups rhubarb stems, cut into ½ inch pieces

¾ cup sugar

¼ cup flour

Toss rhubarb with flour and sugar, spread into a 9×13 inch pan.  Sprinkle crumble mixture on top. Bake at 350 degrees for 40 minutes to an hour until rhubarb is bubbly and top is golden brown.

This is great on its own; serve it with some good vanilla ice cream for a higher level of bliss.

Award Winning Pumpkin Pie

Published on November 10, 2012 in Recipes. 0 Comments

(adapted from The Moosewood Cookbook)

3 cups baked and mashed Winter Luxury or New England pie pumpkin

(To bake, slice pumpkin in half and remove seeds and pulp.  Place pumpkin flat side down on a cookie sheet with a 1/4 inch of water on it and bake at 350 degrees until soft, 30-45 minutes.)
scant 1/2 cup honey
2 TBSP molasses
1/4 tsp powdered cloves
3 tsp cinnamon
1/1/2 tsp ginger
1 tsp salt
4 eggs slightly beaten
1/1/2 cups scalded milk

Pour into pie shell and bake 10 minutes at 450 degrees then 40 minutes at 350.