Modesto Certified Farmers Market

Swiss Chard with Tomatoes, Feta and Pine Nuts

Serves 4
Vitamin-packed Swiss chard is always a great choice for a healthy meal. It’s full of everything from vitamins C, K and A to potassium and dietary fiber. And it’s delicious to boot!
Ingredients
1 tablespoon extra virgin olive oil
1 small yellow onion, sliced
2 cloves garlic, finely chopped
1 bunch Swiss chard, stems and leaves chopped separately, divided
Sea salt and ground black pepper
2 tablespoons low-sodium chicken broth, vegetable broth or water
1 cup halved cherry tomatoes or 1 tomato, cored and chopped
2 ounces feta cheese, crumbled
2 tablespoons pine nuts, toasted
Method
Heat oil in a large, deep skillet over medium heat. Add onion, garlic and chard stems and cook, stirring occasionally, until softened, about 5 minutes. Cover and cook 5 minutes more. Uncover, add chard leaves, salt, pepper and broth and cook, covered, until chard leaves are bright green and tender, about 5 minutes more. Remove from heat and gently stir in tomatoes. Scatter cheese and pine nuts over the top and serve.

Recipe: Smoked-Sausage, Cabbage, and Potato Soup

Serves 4

Sausage is one of our favorite soup ingredients, but we’re less fond of the grease slick it can leave floating on the surface. Our solution: Brown the sausage while the soup is simmering, and combine the two just before serving. No cooking time added, and much fat subtracted.

INGREDIENTS
2 tablespoons cooking oil
1 onion, chopped
1 3/4 pounds green cabbage (about 1/2 head), shredded (about 13/4 quarts)
1 pound baking potatoes (about 2), peeled, halved lengthwise, and cut crosswise into 1/2-inch slices
1 quart water
2 cups canned low-sodium chicken broth or homemade stock
1 bay leaf
1 1/2 teaspoons dried thyme
1 1/2 teaspoons salt
3/4 pound smoked sausage, such as kielbasa, quartered lengthwise, thinly sliced crosswise

DIRECTIONS
In a large pot, heat the oil over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.
Add the cabbage, potatoes, water, broth, bay leaf, thyme, and salt to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the cabbage and potatoes are tender, about 20 minutes.
Meanwhile, put a large nonstick frying pan over moderate heat. Add the sausage and cook, stirring occasionally, until browned, 2 to 3 minutes. Remove the sausage from the pan and drain on paper towels. Just before serving, remove the bay leaf from the soup and stir in the sausage.

Recipe: Albondigas – Spanish Meatballs

Spanish Meatballs are made with a blend of veal and pork, rather than 100% minced beef. They are smaller than Italian meatballs. Albondigas are typically served in Tapas bars all over Spain (in the classic clay dishes) and often as the main course of the “Menu del Dia”, particularly in the colder months. Albondigas are made with various sauces (the most typical is the white wine sauce, and there are almond based and tomato based sauces as well). They are usually served on their own (not with rice or pasta).

Ingredients:

• 2 pounds of Mince (¾ Beef or veal with ¼ Pork)
• 1 cup Whole Milk
• 2 Eggs
• 4 Cloves Garlic
• 3 ½ ounces Breadcrumbs
• Flour to coat meatballs
• Parsley
• Salt and Pepper to taste
• Olive Oil for frying

Sauce:

• 1 Large Onion
• 1 cup White Wine
• Olive Oil for frying

Preparation:

Place the mince in a large bowel. In a separate smaller bowel, soak the breadcrumbs in the milk. Add two eggs to the breadcrumb mix, stirring with a wooden spoon. With a pestle and mortar, smash the garlic. Chop the parsley. Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth. Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended. Now you will begin to form the meatballs. In your hand, take one or two tablespoons of the mince and roll it into a ball. Place the ball in a teacup, cover it with your hand, and shake. This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying. Cover the balls in flour.

Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil. When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely. Be careful not to burn the meatballs, keep turning them until they are browned. They don’t have to be cooked inside at this point.

In a separate pot, place a one inch deep layer of olive oil and heat. Finely dice the onions and add the onions to the hot pot. Fry the onions until golden and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine and 1 cup of water. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary. Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside. Add salt and pepper to taste.

Recipe: Potato & Broccoli Soup

Active Time: 10 Minutes
Total Time: 25 Minutes
Yield: Serves 4
Bright green broccoli florets float prettily in this hearty soup, but it’s broccoli stems that do the real work. They’re cooked with the potatoes and then pureed to form a creamy base. A final touch of Parmesan gives the soup an Italian feel.
RECIPE INGREDIENTS
2 tablespoons butter
1 onion, chopped
2 cloves garlic, minced
1 3/4 pounds broccoli, thick stems peeled and diced (about 2 cups), tops cut into small florets (about 1 quart)
1 1/2 pounds boiling potatoes (about 5), peeled and cut into 1/2-inch cubes
3 cups canned low-sodium chicken broth or homemade stock
3 cups water
1 3/4 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1/2 cup grated Parmesan cheese

DIRECTIONS
In a large pot, melt the butter over moderately low heat. Add the onion; cook, stirring occasionally, until translucent, about 5 minutes.

Add the garlic, broccoli stems, potatoes, broth, water, salt, and pepper. Bring to a boil. Reduce the heat and simmer until the vegetables are almost tender, about 10 minutes.

In a food processor or blender, pulse the soup to a coarse puree. Return the soup to the pot and bring to a simmer. Add the broccoli florets and simmer until they are tender, about 5 minutes. Stir 1/4 cup of the grated Parmesan into the soup, and serve the soup topped with the remaining cheese.

VARIATION:
If you’d prefer a completely smooth soup, add the broccoli florets to the pot after the potatoes have cooked for five minutes, and continue simmering until all of the vegetables are tender, about five minutes more. Puree the soup until smooth. This would also make a great first course for six people.

Recipe: Butternut Squash and Leek Soup

Active Time: 50 Minutes
Total Time: 1 Hour 10 Minutes
Yield: Serves 8
This vibrant orange soup is a nice light starter to a Thanksgiving meal, or as a first-course to other special dinners. Served with a crisp salad and crusty bread, it makes an easy casual cold winter meal too.
RECIPE INGREDIENTS
4 1/2 pounds butternut squash, halved lengthwise
5 tablespoons unsalted butter
4 large leeks, white and tender green parts, coarsely chopped
7 fresh thyme sprigs or 1 teaspoon dried
5 cups chicken stock or unsalted canned broth
1 1/4 teaspoons salt
1/2 teaspoon freshly ground pepper
1/2 cup sour cream
About 3 tablespoons chopped chives
8 slices of bacon, fried crisp, crumbled

DIRECTIONS
Preheat the oven to 350 degrees F.

Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.
Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.
Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

DO-AHEAD TIP:
The soup can be prepared up to two days ahead. Cover the soup and refrigerate. Reheat the soup before serving.

TO SERVE:
Ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and a sprinkling of the bacon.

Recipe: Mid Winter Minestrone

Yield: 4 servings

RECIPE INGREDIENTS
2 tablespoons extra-virgin olive oil
1/4 pound slice pancetta, cut into 1/4-inch dice (optional)
2 carrots, peeled and chopped into 1/4-inch dice
3 celery stalks, chopped into 1/4-inch dice
2 bay leaves, fresh or dried
3 to 4 garlic cloves, finely chopped or grated
1 large or 2 medium red onions, chopped
salt and pepper
1 ounce dried porcini or mixed wild mushrooms, chopped
1/2 cup soft sun-dried tomatoes, thinly sliced
1 quart chicken or vegetable stock
1 small bunch of purple or green kale, washed and dried
1 cup semolina or whole-wheat ditafini or other short cut pasta
1 (15-ounce) can chickpeas
Pecorino Romano cheese, grated or shredded, to pass at the table

DIRECTIONS
Place a heavy-bottomed soup pot over medium-high heat with the EVOO. Add the pancetta to the pot (if using) and cook until crispy, 3 to 4 minutes. Add the carrots, celery, bay leaves, garlic, and onions to the pot, season with salt and pepper, and cook until the veggies are tender, 7 to 8 minutes more.

Add the mushrooms, sun-dried tomatoes, stock, and 2 cups water to the pot, and bring up to a boil.

Hold the kale by the stems and curl up your opposite hand around the greens at the base of the stem. With a quick jerking motion strip the greens off and away from the stems and chop the greens.

Add the kale, pasta, and chickpeas to the soup pot, and cook until the pasta is al dente. Season the soup with salt and pepper to taste. Discard the bay leaves.

Ladle the soup into shallow bowls, top with the Pecorino Romano, and serve.