Winfield Farm
Small Scale Sustainable Farming
Recipes
Farfalle with Golden Beets
1/3 cup pine nuts
4 tablespoons extra-virgin olive oil, divided
2 large onions, quartered lengthwise through root end, sliced crosswise (about 4 cups)
3 garlic cloves, minced
2 bunches 2-inch-diameter golden beets with fresh healthy greens; beets peeled, each cut into 8 wedges, greens cut into 1-inch-wide strips
12 ounces farfalle (bow-tie pasta)
1/3 cup grated Parmesan cheese plus additional for serving
Heat heavy large skillet over medium heat. Add pine nuts and stir until lightly toasted, about 3 minutes. Transfer to small bowl. Add 2 tablespoons oil and onions to same skillet and sauté until beginning to soften and turn golden, about 10 minutes. Reduce heat to medium-low and continue to sauté until onions are tender and browned, about 30 minutes longer. Add garlic and stir 2 minutes. Scatter beet greens over onions. Drizzle remaining 2 tablespoons oil over; cover and cook until beet greens are tender, about 5 minutes.
Meanwhile, cook beets in large pot of boiling salted water until tender, about 10 minutes. Using slotted spoon, transfer beets to medium bowl. Return water to boil. Add pasta to beet cooking liquid and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot.
Stir onion-greens mixture and beets into pasta. Add pasta cooking liquid by 1/4 cupfuls to moisten. Season with salt and coarsely ground black pepper. Stir in 1/3 cup Parmesan cheese. Divide pasta among shallow bowls. Sprinkle with pine nuts. Serve, passing additional cheese
Easy Greens
1 or 2 bunches of Swiss Chard, Collards, Kale, Mustard or any mix of greens chopped
2 Cloves of Garlic chopped
1 cup Vegetable Broth
In a large sauté pan bring broth and chopped garlic to a slight boil. Add greens. Cook until wilted.
Serve over black beans and short grain brown rice.
Roasted Beet and Potato Salad
1 lb purple or red potatoes sliced
1 medium red onion
1 head of your favorite lettuce chopped
2 cups cooked Red Quinoa
Goat cheese
Dressing
1 cup Olive Oil
1 cup Balsamic Vinegar
1 clove finely chopped garlic
2 Tbsp Herbs de Provance
Salt to taste
Combine dressing ingredients in a small jar and shake. Place the sliced beets and potatoes in a bowl and toss with half of the dressing. Marinate for at least one hour. After the potatoes and beets have marinated, place them in a tinfoil envelope and toss on the grill. Grill vegetables in the packet until they are cooked and the edges have crisped.
In a large salad bowl add the chopped lettuce, cooked Quinoa, sliced red onions and toss with the remaining dressing. Right before serving add the cooked potatoes and beets to the top of the salad and sprinkle the goat cheese on top. Serve with crusty slices of French bread.
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