{"id":917,"date":"2011-08-18T06:59:06","date_gmt":"2011-08-18T10:59:06","guid":{"rendered":"http:\/\/www.orchardhillfarm.ca\/?p=917"},"modified":"2011-11-11T10:50:06","modified_gmt":"2011-11-11T14:50:06","slug":"more-recipes","status":"publish","type":"post","link":"http:\/\/www.orchardhillfarm.ca\/?p=917","title":{"rendered":"More Recipes"},"content":{"rendered":"<p>All season I have asked for recipes and they are now rolling in. \u00a0Here are two more recipes contributed by CSA members.<\/p>\n<p>Hi Martha,<\/p>\n<p>Today&#8217;s pick-up had all the ingredients for one of my favourite salads ever, so I thought I would share the recipe.\u00a0\u00a0 Bread salad may sound strange but it is so good!<\/p>\n<p>Panzanella<\/p>\n<p>1 baguette, a dense artisan style loaf works best<\/p>\n<p>1\/2 cup olive oil<\/p>\n<p>3 Tablespoons red wine vinegar<\/p>\n<p>1 tsp sugar<\/p>\n<p>salt and pepper to taste<\/p>\n<p>1 onion, thinly sliced<\/p>\n<p>1 cucumber, peeled, halved (seeded if necessary) and cut into bite sized pieces.<\/p>\n<p>3 cups tomato, chopped<\/p>\n<p>1\/4 cup fresh basil leaves, chopped.<\/p>\n<p>Whisk\u00a0oil, vinegar, sugar salt and pepper together in a large salad bowl.<\/p>\n<p>Add onion to dressing and let sit while you prepare the rest of the salad. &#8230; it softens the bite of onion and adds a nice taste to the dressing.<\/p>\n<p>Slice baguette lengthwise into quarters (you should have 4 long pieces), brush with oil an grill until toasted on all sides.\u00a0 Remove, cool, cut into bite-sized chunks.<\/p>\n<p>Add tomato, cucumber, basil and bread.\u00a0 Toss and serve.<\/p>\n<p>* We usually serve with grilled boneless skinless chicken breast that have marinated for about 2 hours \u00a0in &#8230;. 1\/4 cup olive oil, 1\/4 white wine, 2 Tbsp each fresh rosemary and thyme, 1 minced clove of garlic, 2 tsp mustard, 2 tsp sugar.<\/p>\n<p>Cheers,<\/p>\n<p>Sheena<\/p>\n<p>Hi Ken and Martha;<\/p>\n<div>Martha today I was telling you about my recipe for kale chips. My friend Susan Varro modified a recipe she had into this, so I pass on credit to her. It&#8217;s absolutely fabulous &#8211; my children go nuts for these, so if they pass the kid test, they are a-ok! It&#8217;s called Cashew &#8220;Cheese&#8221; because the nutritional yeast and cashews, along with the salt, create a great flavour that sort of mimics a cheese taste &#8211; which is great for &#8216;chips&#8217;!<\/div>\n<div>Cashew &#8220;Cheese&#8221; for Kale Chips:<\/div>\n<div>1 red bell pepper, roasted and skin removed.<\/div>\n<div>\n<p>1 cup unsalted cashews, soaked for at least 1 hour<\/p>\n<p>1 lemon, juiced<\/p>\n<p>1 tbsp olive oil<\/p>\n<p>1 tbsp soy sauce<\/p>\n<p>2 cloves garlic<\/p>\n<p>1 tbsp nutritional yeast<\/p>\n<p>1\/2 tsp sea salt or to taste.<\/p>\n<p>Blend until consistency of yogourt. Massage onto kale leaves. \u00a0It should be covered like a light salad dressing. \u00a0Bake at 175 degrees for approx 3 hours, until crispy.<\/p>\n<p>When cool, keep in an airtight container for up to a few days.<\/p>\n<p>&nbsp;<\/p>\n<p>The paste recipe is easily doubled, and can keep in the fridge for a few days. It also freezes well. It is a great idea to double the batch and freeze the leftovers so that the next time you have kale, you have the paste easily available &#8211; just defrost and spread. \ud83d\ude42<\/p>\n<p>Give it a try! I will attempt to bring some for you next time I come down to the farm (in a few weeks).<\/p>\n<p>Cheers,<\/p>\n<p>Brianne Curry<\/p>\n<\/div>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>All season I have asked for recipes and they are now rolling in. \u00a0Here are two more recipes contributed by CSA members. Hi Martha, Today&#8217;s pick-up had all the ingredients for one of my favourite salads ever, so I thought I would share the recipe.\u00a0\u00a0 Bread salad may sound strange but it is so good! [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[62,73,1],"tags":[63,64,100,56,83,58,93,57,59,94,70,65,69,66,61],"_links":{"self":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/917"}],"collection":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=917"}],"version-history":[{"count":3,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/917\/revisions"}],"predecessor-version":[{"id":919,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=\/wp\/v2\/posts\/917\/revisions\/919"}],"wp:attachment":[{"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=917"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=917"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.orchardhillfarm.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=917"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}