Welcome to our Recipes page. Here you will find our recipe archives from our recipe of the week. If you have a great fresh produce recipe using any of the fresh ingredients we grow at Hydro Sun Farms and would like to share, please email from the contacts page and we just may feature it right here on our website for others to enjoy!
Spicy Sauteed Kale with Lemon
1 tablespoon vegetable oil
1 Thai or jalapeno chile, thinly sliced
1 lemon, thinly sliced, seeds removed and slices quartered
1 tablespoon honey
2 bunches kale (1 1/2 pounds), tough stems and ribs removed, leaves coarsely chopped
6 scallions, cut into 2-inch pieces
In a large skillet, heat oil and chile over medium-high heat. Add lemon and honey and cook, stirring, until lemon begins to break down, about 2 minutes. Add kale and cook, stirring, until just wilted, about 3 minutes. Add scallions, season with salt, and cook 1 minute. Serve warm or at room temperature.
Everyday Food, November 2011
Leaves from younger plants work best in the pesto because arugula gets increasingly spicy, and develops a more pungent flavor, as it matures. If you only have older leaves on hand, not to worry. Just blanch them in hot water first to knock the spiciness down a level or two. To prevent the pesto from turning an unattractive greenish black color, load it into a glass or plastic container. Then, smoosh a piece of plastic wrap directly onto the surface of the pesto and cover the container with a tight fitting lid. The pesto keeps in the fridge for a week or more. It also freezes well, for freezing instructions, check out my basil pesto recipe.
4 cups of arugula leaves, roughly chopped (remove any tough stems)
2 cloves garlic
½ cup sunflower seed kernels
¾ cup Parmesan cheese
½ cup olive oil
salt to taste
In a food processor, blend the arugula, garlic, pine nuts and Parmesan cheese into a smooth paste. Scrape down the sides of the bowl. Then, with the blade running, slowly drizzle in the olive oil. Process until the olive oil is thoroughly incorporated and the pesto is smooth. Give the pesto a taste and add salt if necessary.
Avocado-Butter Lettuce Salad
To make the bruschetta shown on our cover, top baguette slices with ricotta cheese mixed with assorted fresh herbs.
- Yield: Serves 4 (serving size: 1 cup)
- Hands-on:10 Minutes
- Total:20 Minutes
- 1 cup thinly sliced red onion
- 2 tablespoons olive oil
- 1 tablespoon fresh lime juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups torn butter lettuce
- 1 cup sliced avocado
1. Combine first 5 ingredients in a large bowl. Let stand 10 minutes. Add lettuce and avocado; toss gently.