These spinach cakes are a great way to eat your vitamins, and still enjoy the comfort of a savory pancake...with a twist.
Chop the spinach and sautée in a medium size pan. Just enough to slightly wilt. (Use a splash of water to keep from burning). Remove from pan and press out excess water.
Now: Melt the butter in a sauce pan. While that melts, whisk all of the dry ingredients together in a large bowl, then add the melted butter and whisk until you have a nice, smooth mixture. Next add the spinach and stir well. Let set for 5 minutes.
Make the sour cream by mixing together the sour cream, lime and cilantro. Set aside. Wash and thinly slice the radishes.
To make the cakes:
Heat 1 Tsp olive oil in a large skillet over high heat. Use about 1⁄3 cup of the batter per cake. The batter should sizzle as you place it on the skillet. Cook for 3-4 minutes. Watch closely as to not burn the batter edge. Flip the cake and press firmly with a spatula. Let cook for 3-4 more minutes. Heat should remain between medium and high. Repeat until all the batter has been turned into cakes! This will make about 5-6 cakes.
Top each cake with sour cream garnish and a sliced radish!
Early spring brings a variety of new textures, colors and fresh flavors to our plates. Try this lovely and refreshing Radish and Bok Choy Salad.
Radish and Bok Choy Salad with Tahini Dressing
1-2 heads bok choy washed/chopped into small, bite size pieces
1 bunch radishes trimmed/washed and sliced lengthwise
1/2 cup tahini (sesame seed paste)
2 Tbsp red wine vinegar
1 Tbsp dijon mustard
2 Tbsp tamari
1 Tsp olive oil
1/4 cup water (to be added last)
Method: Toss the radishes and the bok choy in a salad bowl, set aside. Prepare dressing by whisking all ingredients together, adding the water last to reached desired consistency. You may need a little more if your tahini is thick, and less if the tahini is thin. You can pre-toss the salad with dressing or dress each bowl individually.
Try arugula or spinach and Ggreen Onions or Chives in this Seasonal Greens Frittata:
Step by Step Seasonal Greens Frittata
1 large white onion, roughly chopped
2 tsp olive oil
2 Tbsp chives
2 Tbsp green onions
5 cups seasonal greens (arugula or spinach)
7 farm fresh eggs
1/2 cup whole milk or half and half
Pinch salt and pepper
1/2 cheese (optional) featured here goat/cheddar combo
Method: Pre-heat oven to 425 degrees.
In a cast iron pan heat olive oil over medium heat for 30 seconds. Add the onion and half the green onions and chives. Saute 3 to 4 minutes.
Add half the greens and let them wilt slightly. When the pan has enough room, add the remainder of the greens. Stir well and reduce heat. Add the cheeses to the top of the greens.
Wish together the eggs, milk, chives and pour over the top of the cheese and greens in the pan.
Place the cast iron skillet in the oven on the middle shelf. Bake for 30-35 minutes. Remove from oven and let sit for at least 10 minutes before cutting and serving.
Tips: Often times the first piece can be challenging to remove from the skillet. Allowing it to cool properly will eliminate some of the difficulty. This frittata heats up great the next day in the toaster oven, or tastes great cold too! Experiment with the greens you use, as new ones come into season.
This Asparagus and Arugula Risotto is another healthy way to enjoy the spring harvest.
Asparagus and Arugula Risotto
2 Tbsp olive oil
2 Tbsp butter
1 white onion diced
1 cup arborio rice
½ cup white wine
1 bunch asparagus chopped into small rounds
2 cups arugula
1 tsp salt
2 tsp pepper
6-8 cups chicken or veggie broth
1 cup parmesan cheese grated
Method: Saute the onion in the butter and olive oil for 3 minutes. Add the rice and stir well for 3 additional minutes.
Add the wine and allow all the moisture to absorb.
Add the asparagus and arugula and stir well.
Allow the vegetables to cook for 30 seconds before adding the first first cup of broth. After you've added the first cup of broth, stir well, and allow the liquid to soak in.
Repeat adding liquid, one cup at a time, always allowing each cup to absorb before adding more. This will take about 10-18 minutes.
Once you have added all the liquid, add the salt, pepper and cheese. Stir for 30 more seconds and remove from heat. Serve topped with fresh herbs! ENJOY!
I'm always in the mood for Mexican food. Partially because it's easy to incorporate TONS of seasonal produce into just about any Mexican dish. Today I will go over the steps for sweet potato tacos with black beans and an avocado and roasted pumpkin seed sauce. I'm including a few bonus garnish recipes as well! The pickled veggies, pumpkin seeds and salsa are all great items to make ahead of time, as they store well and need time to rest before serving.
Pickled Radishes and Onions
1 bunch radishes
1 1/2 cups water
1 /12 cups apple cider vinegar
5 Tbsp honey
5 Tsp salt
2 Tsp cayenne pepper
4 Tbsp mustard seed or pickling spice mix
Prepare radishes by washing then trimming off ends and slicing very thin with a mandoline or knife. Place radishes in a mason jar, leaving some space between pieces. Do not over pack jar.
Prepare the onions by removing outer layer, and slicing into thin, half rounds. Place onions in a separate mason jar. Again do not over pack.
In a sauce pan boil all of the water, vinegar, honey, cayenne and salt. Distribute the pickling spice or mustard seed equally between the two jars. Once the liquid has reached a steady boil, split between the two prepared jars.
Let the jars sit out/uncovered for at least an hour before refrigerating.
Roasted Pumpkin Seeds (Pepitas!)
1 cup pumpkin seeds
1 Tbsp Tamari
1 Tsp Cayenne
In a large cast iron skillet place the cup of pumpkin seeds. Stir occasionally while making sure the seeds are not burning or sticking to bottom of the pan. Once seeds are browned and fragrant, add the cayenne followed by the tamari. Stir immediately after adding the tamari to pan, as it can stick to the bottom quite easily. Cook one more minute and remove from heat.
Transfer the seeds to a plate and let cool uncovered for at least an hour.
Serranos, jalapenos and tomatoes.....OH MY!
A super simple, crowd impressing salsa.....not for the spice weary folks!
1 fresh jalapeno, seeded and quartered
6 fresh serranos roughly chopped
4 medium tomatoes roughly chopped
1 medium red onion, roughly chopped
2 cloves garlic peeled
2 Tbs brown sugar
1 Tbsp salt
3 Tbsp chopped cilantro
Place all ingredients (excluding cilantro) into a blender and blend until liquified. Add minimal amounts of water if necessary. Transfer into a sauce pan and bring to a boil. Let the sauce simmer for about 20 minutes on medium to high heat. It will start to thicken and darken in color. Remove from heat and place in a jar. Bring to room temperature before adding the cilantro and sealing the lid. Serve cold with tortilla chips as an appetizer or with any Mexican dish for added spice and flavor.
Roasted Sweet Potatoes
2 sweet potatoes scrubbed and cubed with skins on.
2 Tbsp chili powder
2 Tbsp olive oil
1 Tbsp salt
Preheat oven to 425 degrees. Toss all of the ingredients in a large bowl until potatoes are coated evenly with spices. Pour onto baking sheet and bake for 30 minutes. Make sure the potatoes are not piled high, as they will not cook as well.
Remove from oven once the edges start to caramelize and potatoes are soft to a forks touch.
Set in a bowl and cover with foil to keep war until you are ready to assemble the tacos.
2 cups black beans (canned or dried/soaked and prepared) drained and rinsed if using canned
1 medium onion diced
3 cloves garlic pressed
1 Tbsp olive oil
1/2 cup cilantro chopped finely
2 tbsp cili powder
Juice of one lime
1 Tbsp salt
1/4-1/2 cup water
In a sauce pan saute onion/garlic in olive oil until clear. About 5 minutes. Add the chili powder and stir 30 more seconds. Add the beans and water and bring to a boil. Add lime juice and salt. Reduce heat to low.
Remove half of the beans and blend with a food processor. Add additional water to the beans if they are too thick. Add the processed beans back into the pan. Cook for 10 more minutes on low stirring occasionally.
Remove from heat and add the cilantro. You can also add chopped green chillies, or pickled or fresh jalapeno for added flavor. If you do not have a food processor, mash half the beans with a potato masher or back side of a fork. Cover with lid until you are ready to assemble tacos.
Avocado and pepita dip
2 avocados with pit removed
1 lime juiced
1/2 fresh jalapeno
1/2 red onion roughly chopped
1 cup cilantro
1/2 cup roasted pumpkin seeds (pepitas) recipe above
Water as needed
Salt to taste
Save some pumpkin seeds for garnishing tacos!
Place ALL the ingredients in a blender or food processor and blend, adding water as needed. The consistency should be thinner than guacamole but thicker than a typical salad dressing.
Set aside until you are ready to assemble tacos.
Home made Corn Tortillas are a sure way to impress your guests.
To assemble your tacos:
Heat your tortilla preference in a skillet until warm, layer with beans, sweet potatoes and avocado/pepita sauce. Top with additional garnishes of choice. Pickled items, red cabbage, cilantro, queso fresco, sour cream, hot peppers....the list goes on and on! Now enjoy your taco feast, and comment below if you try out these recipes!
And featured here, the best part about Cinco De Mayo....? Leftovers on Seis De Mayo!!
Ali Price is a Root 5 Farm CSA member and local food educator. She provides group and private cooking lessons to folks in the Upper Valley. She is also an aspiring Health Coach and born and raised veggie lover.
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