Category Archives: Recipes

Seasonal Recipe: 100 Bowls Butternut Squash Lasagna

Many thanks to Snail winner 100 Bowls of Soup for hosting the wonderful tour and tasting at their location in Herndon, VA earlier this month!
Ingredients:
  • 6 lbs. Butternut Squash, peeled, quartered lengthwise, seeded, and cut into 1/8-inch-thick slices
  • 2 quarts sauce: 100 Bowls Beef Bolognese, Eggplant or Mushroom Ragout, or Ratatouille
  • Extra virgin olive oil
  • Salt & pepper
  • 5 cloves garlic, minced
  • 1 large onion, diced
  • 1 lb. mushrooms, sliced (any kind you prefer)
  • 1/2 lb. baby spinach (can be substituted with kale)
  • 15 oz. ricotta
  • 1/2 bunch parsley, finely chopped
  • 2 cups grated Parmesan
Directions:
Preheat oven to 350 degrees F. Working in batches, toss the butternut squash slices with olive oil, salt and pepper. Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 15 mins. Repeat until all the squash is roasted. For best results, squash can be roasted a day ahead of time and cooled as they will be easier to handle and layer.
Coat a large saute pan with olive oil and add diced onions and bring the pan to a medium-high heat. Add garlic and mushrooms and season with salt and pepper. When mushrooms are soft, add spinach and saute until spinach is wilted.
In a bowl, combine the ricotta and parsley.
Preheat oven to 375 degrees F.
To assemble, place a ladleful of 100 Bowls “Sauce” (Beef Bolognese, Mushroom or Eggplant Ragout or Ratatouille) in the bottom of a 9x13inch baking dish. Spread to cover the bottom of the dish.
Arrange an even layer of the roasted squash on top of the Sauce. Be sure the squash completely covers the surface of the baking dish–this acts as the “pasta.” Cover the squash layer with more Sauce. Spread ricotta mixture over Sauce layer. Arrange an even layer of the mushroom and spinach mixture on top of the ricotta. Sprinkle with the grated parmesan. Lay another layer of butternut squash over parmesan and repeat the process until baking dish is full, ending with a top layer of squash topped with a little Sauce and parmesan.
Cover the baking dish with foil, place on a sheet tray and bake for 45 minutes. Remove the foil and bake for 10 minutes more. Remove from oven and let rest for 15-20 mins. before serving.

Seasonal Recipe: Apple Beet Carrot Salad

This seasonal recipe comes from FoodPrints — the in-school education program of Snail award winning FreshFarm. This recipe is one of the program’s most popular with students in DC public elementary schools, and will soon be featured on menus in the cafeteria of FoodPrints partner schools.

 

INGREDIENTS

  • 2 apples 
  • 2 beets 
  • 2 carrots 
  • ½ cup olive oil 
  • ¼ cup balsamic vinegar 
  • 1 clove garlic, minced
  • ½ to 1 teaspoon salt to taste 
  • ½ – 1 teaspoon brown sugar or maple syrup, to taste 

DIRECTIONS

Salad:

Core the apples and peel the beets. 

Grate the apples, beets and carrots with a box grater or with the grating attachment of a food processor. Put grated vegetables in a large bowl. 

Dressing:

Put remaining ingredients in a jar and shake well. This is more dressing than you will need. 

Pour in just enough dressing to coat the salad, but not enough to drench it. Mix well. Save the rest of the dressing in your fridge for other salads.

Have a great seasonal recipe you’d like to share? Send it our way — it may end up featured in an upcoming newsletter! (And if you’re interested in volunteering with FreshFarm programs, send an email to hello@freshfarm.org.) 

Seasonal Recipe: Chard Pesto

From our Sept 2017 SFDC newsletter… Recipe adapted from Swiss Chard Pesto Pasta.  Serves 4 as a sauce.

Ingredients:

  • 2 large garlic cloves
  • 2 cups packed chopped Swiss chard leaves
  • 1/2 cup chopped almonds or walnuts
  • 1/4 cup freshly grated parmesan and pecorino cheese
  • additional parmesan shaved with a vegetable peeler
  • 1/4 cup flat-leaf parsley leaves
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions:

Pulse garlic in a food processor to chop.
Add chard, nuts, cheese, and parsley and pulse until finely chopped.
Scrape down inside of bowl. Add oil, salt, and pepper and process just until smooth.

Serve with pasta/polenta/toast and shaved parmesan.

Have a great seasonal recipe you’d like to share? Send it our way — it may end up featured in an upcoming newsletter!

Seasonal Recipe: Jalepeño Slaw

This recipe, adapted/photo from Sprouted Kitchen, appeared in our July 2017 newsletter.
Serves 2-4 as a side

Ingredients:

  • 1/2 head small green cabbage
  • 1/2 a small red onion, thinly sliced
  • 1 jalapeno, thinly sliced, some seeds removed unless you like it really spicy
  • 1/3 cup chopped cilantro
  • 1 Tbsp. mayonnaise (or similar alternative, such as vegenaise or Greek yogurt)
  • 1 Tbsp. grapeseed oil
  • 2 Tbsp. rice vinegar

Directions:

Slice the cabbage extra thin, discarding the core, using careful knife skills, a mandoline, or the slicer blade in your food processor. Place the sliced cabbage in a large bowl and sprinkle with 1 Tablespoon kosher salt. Using your hands, massage the salt into the cabbage. Let sit for 15 minutes.
Fill the bowl with cold water and jostle the cabbage with your hands. Drain into a large colander. Don’t worry about drying the cabbage.

Meanwhile, make the dressing by whisking together the mayo (or substitute), grapeseed oil, rice vinegar, and a few pinches each of salt and pepper.  
Combine the rinsed cabbage, onion, and jalapeno in a serving bowl; add the cilantro. Add dressing and toss well.  
Serve and enjoy!  This recipe is easily doubled.

Seasonal Recipe: Dijon Lentil Salad

Clean out the fridge with this flexible, plant-based recipe, adapted from Slow Food DC Board Member Katherine Peinhardt’s blog. It also appears in our June 2017 SFDC monthly newsletter.
Ingredients:
  • 1 cup dry lentils, cooked in 3 cups water
  • 1 bay leaf, removed after boiling lentils
  • 2 carrots
  • 1 cup raw kale
  • 1 clove raw garlic
  • 2 tbsp red wine vinegar
  • 1.5 tbsp dijon mustard
  • 2 tbsp olive oil
  • 1/2 tsp lemon juice
  • 1/2 tsp dried parsley
  • 1/4 tsp paprika
  • 1/4 tsp dried rosemary
  • Salt and pepper, to taste
Directions:

Cook the lentils according to instructions on packaging, 3 cups of water for each cup of lentils used. Add in a bay leaf, and be sure to remove it at the end.

Cut up 2 large carrots into small pieces, and set aside in a large bowl.

Chop the kale into short ribbons.

Add the kale and garlic to the lentils in the pot, to wilt the kale.

Stir well, and transfer to bowl.

Add the vinegar, mustard, olive oil, spices, and lemon juice to the bowl, combining all ingredients, and stir well. The lentils will mush a bit.

Add salt and pepper to taste.

Seasonal Recipe: Strawberry Shortcake

Get some fresh, healthy berries into your desserts with this beautiful Seasonal Strawberry Shortcake, contributed by Slow Food DC Board Member Shelu Patel.
Ingredients:

Strawberries and Cream Ingredients:
  • 2 cups ripe strawberries
  • 1/2 cup sugar
  • 1 handful of chopped fresh mint leaves
  • 1 Tablespoon Grand Marnier
  • 1 cup heavy cream

Cake Ingredients:

  • 1/4 cup of finely chopped nuts (hazelnuts, almond, pecans or black walnuts, but choose a single nut type)
  • 1/2 cup unsalted or sweet butter
  • 2 large eggs
  • 2 cups all-purpose unbleached flour (you can be creative with the type of flour)
  • 1 1/4 teaspoons baking powder

Directions:

Prepare your strawberries by removing the green hats and slice the strawberries into a large glass mixing bowl. 

Mash the strawberries lightly using the back of a large spoon. 

In the bowl with strawberries sprinkle sugar and add the Grand Mariner, chopped mint and cream. Lightly mix by gently folding. 

Cover bowl and place in the refrigerator for at least one hour.

Preheat oven to 350 degrees F and prepare a baking pan with a piece of parchment paper.

Whisk the eggs until pale yellow in large mixing bowl. Add nuts, butter, sugar, flour, baking powder to the whisked egg bowls. Mix lightly until the ingredients form a ball.

Add the ball to the baking pan on top of the parchment paper. Gently pat the ball semi-flat on the parchment paper. 

Bake for 20-24 minutes. 

Remove from oven and let cool before halving the cake horizontally.

Add strawberries and cream to the cake bottom-half and place the remaining cake top-half back on the dessert. 

Enjoy your spring strawberry shortcake!

Seasonal Recipe: Quinoa & Asparagus Salad

Adapted from the New York Times and featured in our April 2017 newsletter.

It’s asparagus season!! This kid-approved recipe is from the FoodPrints website. FoodPrints is an education project of  FRESHFARM — a Snail of Approval award winning nonprofit — that integrates gardening, cooking, and nutrition education into the curriculum at partner elementary schools.
INGREDIENTS

for the salad:

  • 1 cup uncooked quinoa
  • 1 ½ cups of water
  • salt
  • 1 pound asparagus, ends trimmed
  • 6 radishes, chopped
  • 2 tablespoons toasted pumpkin seeds
  • 2 tablespoons chopped chives or scallions
  • 2 teaspoons chopped fresh tarragon

for the dressing:

  • zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 1 small garlic clove, grated or minced
  • 1 tablespoon olive oil
  • 5 tablespoons buttermilk
  • salt to taste
  • freshly ground black pepper
  • 1 ounce (about ¼ cup) feta cheese, crumbled

DIRECTIONS

Place the quinoa in a fine mesh strainer and rinse several times with cold water. Place rinsed quinoa in a medium saucepan with 1 ½ cups water and salt to taste.

Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed. Remove from the heat, let sit for at least 10 minutes undisturbed. Transfer quinoa to a bowl and fluff with a fork.

Steam the asparagus until tender (3-4 mins).
Drain, cool, then cut into 1-inch pieces. Add to the quinoa, along with the radishes, pumpkin seeds, chives and tarragon.

Whisk together the lemon zest and juice, garlic, salt, olive oil, buttermilk and pepper.

Shortly before serving, toss with the quinoa and asparagus mixture.

Sprinkle the feta over the top and serve.

Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!

Seasonal Recipe: Spicy Vaquero Bean Burgers

Spring is here, and that means burger season is, too! This vegetarian take on burgers comes from SFDC board member, Katherine Peinhardt, as was featured in our March 2017 SFDC newsletter.
Ingredients:
 
  • 2 TBSP flaxseed meal (this is an egg substitute)
  • 3 TBSP water
  • 1 jalapeño pepper
  • 28 oz soaked and cooked Vaquero Beans (you can swap in another kind of bean)
  • 3/4 cup panko breadcrumbs, unseasoned
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp ground turmeric
  • 1/2 tsp cayenne pepper
  • 1 TBSP Sriracha sauce (there is a vegan version out there)
  • Any toppings/garnishes you like

Directions:

Soak and cook your beans until soft but not mushy.

Preheat the oven to 350F.

Make a “flax egg,” by mixing the water and flax seeds together in a bowl of water, allowing to stand for at least 5 minutes while you prep the other ingredients.

Chop the jalapeño finely, removing ribs for less heat.

Sauté jalapeño in a non-stick pan on the stove, adding a bit of water if the pieces start to stick. Sauté until lightly softened and bright green.

Put the beans into a large mixing bowl, adding in the breadcrumbs, mixing the two together into a thick mixture. Add the flax mixture.

Add Jalapeño, cumin, chili powder, garlic powder, turmeric, cayenne, and Sriracha sauce.

Pat the mixture into 8 equally sized patties, and place on a parchment paper-lined baking tray.

Bake for 7-9 minutes in the oven, flipping and cooking for another 5-7 minutes.

Serve with red onion, Sriracha, or any other condiments you’d put on a classic burger!

Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!

Seasonal Recipe: Heart-Healthy Whole-Grain Crackers

This recipe is adapted from the “Naked Crackers” recipe on the FoodPrints website. FoodPrints is an education project of  FRESHFARM — a Snail of Approval award winning nonprofit — that integrates gardening, cooking, and nutrition education into the curriculum at partner elementary schools.
You can use any of the suggested toppings to “dress” them to suit your tastes.
Ingredients:
  • 2 ½ cups whole wheat pastry flour
  • ⅓ cup uncooked millet
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup olive oil
  • ½ cup water
  • coarse salt, for sprinkling
Optional garnishes
  • minced garlic
  • cracked pepper
  • fresh or dried herbs
  • Parmesan cheese
  • poppy or sesame seeds
Directions:
Preheat the oven to 350F. Have two ungreased cookie sheets at the ready.

In a medium bowl, combine the flour, millet, salt, and baking flour. Whisk to combine. Add the olive oil to the bowl. Using a fork, incorporate the oil into the flour mixture. Then, slowly add the
water to the dough as you knead the dough with your hand in the bowl. The dough will be very
sticky, but continue to knead until it becomes smooth and elastic, about 2 minutes.

Transfer the dough to a lightly floured counter. Using a rolling pin, roll the dough as thin as you
can get it, hopefully about 1/8 inch. Cut the crackers into whatever shape and size you like. (A
pizza cutter or sharp knife will make excellent squares or rectangles. A biscuit cutter or glass is
good for circles. Or pull out the cookie cutters!)

Lay the crackers on the baking sheets, leaving about ½ inch between crackers. Gather up
leftover dough scraps, reroll, and repeat. Sprinkle the tops of the crackers with coarse salt and
any desired toppings.

Bake for 15 minutes-then switch the position of the trays in the oven.

Bake for 10 to 15 minutes more, or until the crackers are just barely starting to turn golden at
the edges.

Crackers stay good in an airtight container for up to 10 days
Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!

Seasonal Recipe: Pumpkin Chutney

This recipe comes from SFDC board member, Mark Haskell, and is featured in our January 2017 SFDC newsletter.
Ingredients:
  • 2 cups of skinned, chopped pumpkin – a cheese or long island type pumpkin is best, but any pumpkin or butternut squash will work
  • 1 onion, chopped
  • 1 carrot, peeled
  • Olive oil to sauté
  • 3-4 crushed cardamon pods
  • 3 garlic cloves, crushed
  • Ginger, finely chopped or ground (similar amount as garlic), to taste
  • Red chile powder, to taste
  • 1/2 cup white or cider vinegar, reduced and then 1/4 cupwater added
  • 3-4 Tablespoons honey or raw sugar
  • Salt & ground black pepper, to taste
  • Options: capers, lemon zest, lime pickle, chopped walnuts
Directions:
First, grow a pumpkin… 😉 We recommend an Ark of Taste variety like Long Island Cheese or Seminole.
Saute pumpkin, onion, carrot in olive oil over medium heat until soft, 5-7 minutes approx.
Add cardamon, garlic, ginger, red chile, saute and stir until warmed and incorporated (another 5 minutes, don’t scorch)
Raise heat and add vinegar and reduce liquid by a 1/3 then add water.
Add honey/sugar to balance the vinegar, and salt/pepper to balance the sweet & sour taste
Take out cardamon pods, and puree until smooth. If too thick add either water/tomato juice/apple-orange juice to smooth. Also recheck salt & pepper and sweetness.
Have a good seasonal recipe you’d like to share? Send it along to info@slowfooddc.org!