Recipes for The Farm at Miller’s Crossing, Week 7 – 2011

Carol Hargis, The Market Fresh Chef

Fusili w/ Arugula Pesto Serves 4

1 cup ARUGULA leaves

1 cup PARSLEY leaves

4 large SUN DRIED TOMATOES, soaked in oil

3/4 cup toasted PISTACHIOS

6 Tbsp. OLIVE OIL

4 Tbsp. finely grated PARMESAN

1 tsp. each SALT & PEPPER

1 lb. dry FUSILI PASTA (or another shape)

Boil pasta. Put arugula, parsley, tomato, nuts in processor & pulse to make a fine paste. Gradually add oil, Parm. s&p. Drain pasta, toss w/ pesto.



Garlic Herb Marinade 1 cup

1/2 cup Worcestershire

1/4 cup OLIVE OIL

1/4 cup apple cider VINEGAR

1/4 cup chopped BASIL or oregano

2 Tbsp. chopped GARLIC

1/4 tsp. SALT

Whisk all. Use with meats or vegetables as a marinade for 3 to 24 hours. Grill as desired.



Whole Wheat Zucchini Bars

1 cup SUGAR

3 EGGS

2/3 cup OLIVE OIL

2 cup whole wheat FLOUR

1/2 cup regular FLOUR

1 tsp. BAKING POWDER

1 tsp. CINNAMON

2 cups ZUCCHINI, grated

1/2 cup RAISINS &/or chopped NUTS

1 cup CONFECTIONER’S SUGAR

1/2 tsp. CREAM OF TARTAR

1 POWDERED EGG WHITE

2 Tbsp. WATER

1 Tbsp. LEMON JUICE

Mix sugar & eggs. Add oil, flours, baking powder, cinnamon & mix well. Stir in zucchini & raisins/nuts. Pour in 13x9" greased baking dish & bake at 350' 45 min. Let cool. Mix confectioner's, cream of tartar, egg white, water & lemon juice to make lemon icing (or use your own recipe for a lemon glaze). When bars cool, drizzle w/ icing. Cut & serve.



Creamy Ranch Dressing makes 1&1/2 cups

Whisk 3/4 cup MAYO & 1/2 cup BUTTERMILK. Stir in 2 Tbsp. chopped PARSLEY, 1 Tbsp. LEMON JUICE, 1/2 tsp. powdered MUSTARD, 1/4 tsp. DILL, 1/4 tsp. EACH S&P. Cover, chill 1hr. to overnight. Store refrigerated up to 5 days. Dip those lovely RADISHES & enjoy!