Type of dish: Side Dish
10 radishes
1 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon paprika
Preheat oven to 350. Thinly slice the radishes. Steam them in the microwave for 5 minutes. Put in a bowl with the spices and stir. Bake at 350 for 10 minutes, flip the chips, and then bake for another 10 minutes.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
4 frying peppers, stems removed, seeded and cored
6 to 8 whole garlic cloves, peeled
Olive oil
Saute the peppers and the garlic in a skillet with 1/4″ good olive oil. Turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point you can mash it into the oil and remove the garlic cloves so they don’t burn.
The peppers should begin to brown/blacken on one side. Turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Sprinkle with kosher or sea salt.
Serve drizzled with the garlic-mashed olive oil in sandwiches made with crusty Italian bread, and spread with the toasted garlic cloves.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
1 large or 2 smaller eggplant
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cloves garlic, very finely minced
1 pinch each thyme, basil, dill, and oregano
salt and freshly grated black pepper
Heat grill. When grill his hot, slice eggplant about 1/2-inch thick. In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, salt, and pepper. Brush both sides of the eggplant slices with the oil and vinegar mixture. Place eggplant on the hot grill. Grill about 15 to 20 minutes, turning once.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
1 quart okra, washed and sliced
1 cup young fresh lima beans
1 cup fresh corn kernels
3 large tomatoes
1 Tablespoon butter
1 teaspoon salt
1/4 teaspoon black pepper
Peel and seed tomatoes; cut into small pieces and place in a large, non-reactive sauce pan, stock pot or Dutch oven. Add sliced okra, salt and pepper. Cover the pot and simmer gently for 15 minutes. Add lima beans; simmer for another 15 minutes, then add the corn. Cook 20 minutes longer; add butter and stir. Serves 4 to 6 as a side dish.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Appetizer, Side Dish
2 medium tomatoes
Dijon mustard
salt
freshly ground pepper
ground cayenne pepper, to taste
3 Tablespoons melted butter
1/4 cup seasoned fine dry bread crumbs
1/4 cup grated Parmesan cheese
Cut tomatoes in half. Spread cut side with mustard and sprinkle with a little salt, pepper, and cayenne pepper to taste. Combine melted butter, bread crumbs, and Parmesan cheese. Spoon crumb mixture over the top of each tomato half. Place under the broiler and broil until crumbs are browned and tomatoes are tender. Serves 4.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Side Dish
2 Tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 Tablespoon Dijon mustard
4 teaspoons white sugar
1 Tablespoon cider vinegar
1 1/2 cups vegetable broth
4 cups stemmed, torn and rinsed kale
1/4 cup dried cranberries
salt and pepper to taste
1/4 cup sliced almonds
Heat olive oil in a large pot over medium heat. Stir in the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes. Stir in the mustard, sugar, vinegar, and vegetable broth, and bring to a boil over high heat. Stir in the kale, cover, and cook 5 minutes until wilted.
Stir in the dried cranberries, and continue boiling, uncovered, until the liquid has reduced by about half, and the cranberries have softened, about 15 minutes.
Season to taste with salt and pepper. Sprinkle with sliced almonds before serving.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Salad, Side Dish
1 quart apples, cored and diced
1/2 cup pineapple juice
1 1/2 quarts brown rice, cooked and cooled
2 cups celery, chopped
2 cups walnuts, coarsely chopped
1 1/2 cups raisins
3/4 cup carrots, finely chopped
1 1/2 cups low-fat vanilla yogurt
3/4 cup mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/4 teaspoon ground coriander
In a large bowl, toss the apples with pineapple juice, drain if necessary. Stir in rice, celery, walnuts, raisins, and carrots.
In a separate bowl, blend yogurt, mayonnaise, salt, cinnamon, and coriander. Stir dressing into apple mixture, cover and refrigerate until ready to serve.
Recipe courtesy of Gazy Brothers Farm
Type of dish: Appetizer, Dessert, Side Dish
2 cups yogurt cheese (see below)
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh chives
1 Tablespoon chopped fresh dill
1 Tablespoon sherry vinegar
freshly ground black pepper
dash allspice
6 fresh pears or apples, any variety, or a mix, sliced
honey (optional)
Yogurt cheese: Line a sieve with a coffee filter or double thickness of cheesecloth. Suspend the sieve over a deep bowl. Spoon plain yogurt into the filer, cover with plastic wrap, place in the refrigerator, and allow the whey to drip out. When the yogurt has the consistency of soft, velvety spreadable cheese, about 6 hours, scrape into a bowl.
Add herbs and seasonings to yogurt cheese. Stir. Cover and refrigerate for at least 2 hours, and up to 24 hours. Serve with sliced fruit and a dollop of honey.
Recipe courtesy of Gazy Brothers Farm