Category Archives: Condiment

Green Bean Salad with Feta Cheese

Condiment, Salad, Side Dish, Uncategorized

Type of dish: Salad, Side Dish

1 1/2 pounds green beans, trimmed
1 small red onion, quartered and thinly sliced (about 1/2 cup)
1/2 cup Lemon Vinaigrette (recipe follows)
2 ounces crumbled feta cheese
1/2 cup walnuts, toasted and coarsely chopped

Cook green beans in boiling salted water to cover 8 minutes or until crisp-tender. Drain and plunge into ice water to stop the cooking process; drain and pat dry. Place in a serving bowl; cover and chill at least 2 hours.

Add chopped onion and Lemon Vinaigrette to beans, tossing to coat. Sprinkle with feta and walnuts. Garnish, if desired.

Type of dish: Condiment

Lemon Vinaigrette
3 Tablespoons fresh lemon juice
3 Tablespoons white wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 cup vegetable oil

Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended.

Recipe courtesy of Gazy Brothers Farm

Basic Marinara Sauce

Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Condiment, Main Dish, Side Dish

This recipe takes some time to cook, but is SO worth it!

2 large yellow onions, peeled and diced
2 Tbsp olive oil
5-6 cloves of garlic, minced (about 2 Tbsp)
2 Tbsp dried herbs (basil, oregano, rosemary, thyme – whatever you prefer)
1/2 cup red wine
12 cups peeled and seeded fresh ripe tomatoes
salt and pepper to taste

In a large soup pot, heat up the olive oil. Add the onions and cook slowly, on medium heat until they start to caramelize. They should be evenly brown and soft. Cooking them this way brings out the natural sweetness in the onions. Add the garlic and dried herbs and cook for 5 minutes. Deglaze the pan with the 1/2 cup of red wine and cook for 2 minutes more. Add the tomatoes and their juice and stir to combine. Bring to a simmer and cook on low, stirring occasionally for about 2 hours. Add salt and pepper to taste.

Note:Dried herbs hold their flavor much longer than fresh herbs so when slow cooking. If you would like to use fresh herbs, add them at then end of the cooking process, just before serving.

Recipe courtesy of Gazy Brothers Farm

Sun-dried Tomato Pesto

Condiment, Side Dish, Uncategorized

Type of dish: Condiment, Side Dish

Remember when we gave you that recipe for sun-dried tomatoes? Here’s a delicious way to use them!

4 ounces sun-dried tomatoes
2 Tablespoons chopped fresh basil
2 Tablespoons chopped fresh parsley
1 Tablespoon chopped garlic
1/4 cup chopped pine nuts
3 Tablespoons chopped onion
1/4 cup balsamic vinegar
1 Tablespoon tomato paste
1/3 cup crushed tomatoes
1/4 cup red wine
1/2 cup olive oil
1/2 cup grated Parmesan cheese
salt to taste

Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.

In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.

Recipe courtesy of Gazy Brothers Farm

Homemade Sun-dried Tomatoes

Condiment, Uncategorized

Type of dish: Condiment

Cut the tomatoes in half lengthwise.

Cut out the tough part around the stem and any bruised or soft parts.

You can then quarter the tomatoes, if you’d like, depending on how big or small you want the final dried pieces to be. Usually they shrink to 1/4 their original size.

Preheat the oven to 150ºF. If your oven won’t set that low, just use the lowest setting you’ve got.

Arrange the tomatoes on cake racks, spread out, not touching each other. Cookie sheets will work if you don’t have cake racks or screens – but you will need to flip or stir the tomatoes once in a while to expose the other side of them. Some people prefer to sprinkle the tomatoes with sea salt, kosher salt and/or some spices (typically basil). Close the oven. It takes about 10 to 20 hours, but you’ll need to check periodically, including rotating the shelves and moving them up or down to get even heating. If you want to speed it up, you can bump the heat up to as high as 200ºF, but you’ll need to watch them much more closely.

The amount of time it takes depends on the water content of the tomatoes, the thickness of the slices, and how well the air is able to circulate around them. When done, the tomatoes should be flexible, like a raisin from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling.

Let the tomatoes cool to room temperature (about 20 to 30 minutes), then put them into zipper or vacuum bags. Don’t overfill the bags, leave a little room for expansion. Be sure to squeeze out the extra air.

Store your sun-dried tomatoes in the freezer, where they will retain their color and flavor for 9 to 12 months.

Recipe courtesy of Gazy Brothers Farm

Mock Crab Cakes

Appetizer, Condiment, Main Dish, Side Dish, Uncategorized

Type of dish: Appetizer, Main Dish, Side Dish

2 cups zucchini, grated
1 onion, finely chopped or grated
1/2 cup red bell pepper, finely diced
1 1/2 cups Italian bread crumbs, divided
1 Tablespoon Old Bay seasoning
1 Tablespoon mayonnaise
1 teaspoon Dijon mustard
1 egg, beaten
vegetable oil for frying

Combine all ingredients in a small bowl. The texture can be adjusted — if it’s too dry, add another egg; if too wet, add more bread crumbs.

Heat the vegetable oil in a skillet. Form mixture into patties and fry over medium heat until golden brown on both sides, about 2 to 3 minutes per side. Makes 4 big or 6 medium cakes. Serve with tartar sauce.

Type of dish: Condiment

Tartar Sauce

1/2 cup mayonnaise
1/4 cup dill relish
1/4 cup onions, finely diced

Mix together all of the ingredients.

Recipe courtesy of Gazy Brothers Farm

Peach Salsa with Lime Juice and Honey

Appetizer, Condiment, Uncategorized

Type of dish: Appetizer, Condiment

4 small peaches, peeled and diced
Juice of 2 limes, about 1/4 cup juice
2 teaspoons honey
2 to 3 Tablespoons diced bell pepper
1 Tablespoon finely minced jalapeno pepper, or to taste
1 heaping Tablespoon chopped cilantro
1 small clove garlic, finely minced
2 Tablespoons finely chopped red onion or sweet onion

Combine all ingredients and refrigerate until serving time. The flavors are best if the salsa is refrigerated for 4 hours or overnight. Serve with grilled or broiled fish, pork, or chicken, or just with some tortilla chips.

Makes 1 1/2 to 2 cups.

Recipe courtesy of Gazy Brothers Farm

Apple Butter

Condiment

Type of dish: Condiment

6 pounds apples
6 cups apple juice
3 cups sugar (less if the juice or apples are really sweet)
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon ground allspice

Core apples or slice in quarters and take out seeds. In a large, heavy bottom pot, combine the apples and juice. Boil, reduce heat and simmer for 30 minutes, stirring occasionally.

Press through food mill or sieve. Put what comes out in a crockpot or on the stove over low heat. Stir in the spices and sugar and cook, stirring frequently, until the mixture is as thick as you want.

Water bath can for 10 minutes for a 1/2 pint filled with 1/4-inch head space.

Recipe courtesy of Gazy Brothers Farm

Cucumber Raita

Appetizer, Condiment

Type of dish: Appetizer, Condiment

1 medium (7-inch) cucumber
3 cups yogurt
1 teaspoon cumin
1 teaspoon salt
dash of cayenne

Peel, seed, and coarsely grate the cucumber. Combine everything and chill for several hours. Garnish with fresh mint leaves.

*Raita is delicious with spicy curry dishes or just on flatbreads, such as pita or naan.

Recipe courtesy of Gazy Brothers Farm

Fresh Basil Pesto

Condiment

Type of dish: Condiment

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and pepper, to taste

Combine the basil with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few more times.

Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add salt and black pepper to taste.

Makes 1 cup. Serve over pasta or baked potatoes or spread on toasted baguette slices.

Recipe courtesy of Gazy Brothers Farm

Chutney

Condiment

Type of dish: Condiment

1 1/2 lbs cooking apples (you can also use combinations of apples, peaches and pears)
1 medium clove garlic, minced
1 Tablespoon chopped ginger root
1/2 cup orange juice
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon salt
1 cup honey (more to taste)
1 cup cider vinegar
cayenne, to taste

Coarsely chop the fruit. (You need not peel them.) Combine everying in a heavy saucepan. Bring to a boil, then lower to a simmer. Simmer, uncovered, stirring occasionally for 45 minutes to an hour. Cool before storing in a jar. Makes roughly one quart.

*You can use chutney in chicken salad, replacing half of the mayonnaise with chutney. You can also use it as a sandwich spread, or serve it with a hard, sharp cheese for a delicious hors d’oeuvre.

Recipe courtesy of Gazy Brothers Farm