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June 22 recipe

Sunday Dinner Ideas from:  June 22, 2014

We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Thai Noodle Salad

  • 1 lb cubed pork
  • 3 cloves chopped garlic
  • 3 tbsp fish sauce
  • Juice of 1 lime
  • 3 tbsp tamari
  • 6 cups mixed salad greens
  • 1 bunch green onions, chopped
  • 1 large bunch coriander, chopped
  • 2/3 cup chopped peanuts (optional)
  • 1 pkg thin rice noodles

Preparation

Marinate the meat in fish sauce, lime juice, tamari, and garlic for 2-6 hours. Sauté in oil until cooked. Remove from the pan and place in a bowl. Place green onions, coriander, and peanuts in bowls. Soak the rice noodles in boiling water until soft, drain and place in a bowl. Wash the greens and place them in a bowl.

Put all the bowls on the table and let each person make their own salad by placing a large handful of greens on their plate, topping with rice noodles, meat, green onions, coriander, and peanuts.

Make a dressing with 3 tbsp tamari, 2 tbsp fish sauce, 2 tbsp lime juice, 2 cloves crushed garlic, 1 cup water, and ¼ tsp chilies and spoon some over each salad.

Serves 4.

Strawberry Nut Torte

Ingredients

  • 4 egg yolks
  • ¾ cup sugar
  • 3 tbsp hot water
  • 1 cup ground almonds or hazelnuts
  • 1 tsp baking powder
  • 2 tbsp flour
  • 4 egg whites
  • 1 ½ cups whipping cream
  • 3-4 cups strawberries

Preparation

Preheat oven to 325 F. In a large bowl, beat egg yolks, sugar, and water until foamy. Combine ground nuts, baking powder, and flour and add to the egg yolk mixture. In a smaller bowl, beat egg whites until stiff. Gently fold the egg whites into the cake batter. Grease 2 round cake pans and divide the batter between them. Bake for 40 minutes, allow to cool, and then remove from pans. Whip the cream and wash, hull, and slice the strawberries. To assemble the cake, place one layer on a plate and top with half the whipped cream and strawberries. Add the second layer of cake, followed by the second half of the whipped cream and strawberries.

Serves 6-8.

Recipes from Janette Haase’s From Seed to Table: A Practical Guide to Eating and Growing Green

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