2 Tbsp. lemon juice
1/4 cup olive oil
1 Tbsp. Sumac powder
1 Tbsp. basil leaves
1 Tbsp. mint leaves RODGERS GREENS & ROOTS/MCMULLAN FAMILY FARM
1 Tbsp. fennel tops

For the Sautéed Sweet Potato Greens & Garlic

1# Sweet potato greens INDIAN RIDGE ORGANIC FARM
Garlic, to taste RIVERVIEW FARM

Preparation

1. Labneh*, bring milk and heavy cream to a boil then cool to 70 degrees. Add cream fraiche and live yogurt, combine and cover for 48 hours in a warm place.

2. Chickpea pancake, mix chickpea flour, water, eggs, olive oil and salt & pepper with a whisk. Let mix sit for 3 hours.

3. Once batter is ready, heat a cast iron skillet or nonstick pan with olive oil until it begins to smoke. Pour 3 oz. of batter into the pan like a crepe. Cook pancake on each side until crunchy and golden on each side.

4. Herb salad, combine basil, mint, fennel, lemon juice, olive oil, Sumac powder and salt & pepper to taste.

5. In a sauté pan, add garlic and olive oil until garlic is charred. Add sweet potato greens and cook until wilted.

6. Serve by plating greens, followed by herb salad, chickpea pancake and top with dollop of labneh.

* Also available pre-made from our vendor THE WOODSMAN & WIFE

Sara Craig-Goodell

October 5, 2018

summer

Escabeche Roasted Mushrooms & Tomato Melon Salad

Sara Craig-Goodell

October 5, 2018

summer

Recipe by Adrian Villarreal

9/1/18

Roasted mushrooms:

5 lbs                       mushrooms, mild and meaty (button, oyster or hen of the woods are ideal)
½ cup                    olive oil (or as needed)
¼ cup                    garlic sliced
1 cup                     onions diced
½ cup                    guajillo peppers, or other smoky non spicy dry chili pepper
1 bunch               cilantro
2 ea                        lime, juiced
TT                           salt
As needed          tortillas

Squash escabeche:

4 cups                   crookneck, zucchini or other summer squash, sliced
2 cups                   escabeche base
As needed          salt

Salad:

3 cups                 melon, sliced
3 cups                 tomato (heirloom or slicer), chunks of
3 cups                cucumber, thick sliced
1 1/2 cups            salty crumbly cheese
TT                       fresh herbs (mix of chives, parsley, basil or as available)
As needed          salt & fresh cracked black pepper

method:

Salt, squash, let rest. 10 minutes later pat dry and mix with as much escabeche as needed. Reserve. Blend some escabeche to a dressing consistency.

With mushrooms prepped. Add oil to a large, heavy sauté pan and place on high heat. Once oil is shimmering add mushroom without overcrowding pan. Season to taste. Keep on high heat and sauté until mushrooms lose their water and start to golden in color. Add onion and garlic, peppers. Cook until mushroom deepen in color and onions garlic start to caramelize, finish with cilantro and lime.

Dress salad with blended escabeche and fresh herbs.

Serve the mushrooms on a tortilla or tostada as desires with squash on top, and salad on the side.

Escabeche base:

PART A
2 cups EVOO
1 cup carrots, dice
1 cup bell peppers, diced
2 cups Onions, sliced quarter moons
10 ea garlic cloves, sliced

PART B
1 bunch parsley
5 ea star anise
5 ea cloves
1 TBS coriander seeds
1 TBS whole peppercorn

PART C
1 1/2 cups vinegar, white
1/2 cup lemon juice, fresh
1/2 cup lime juice, fresh
1/2 cup orange juice, fresh
2 TBS salt

METHOD

Mix A & add B in preferably wrapped in cheese cloth with twine. Bring to a “boil” on stove while stirring, till veggies get tender. Pull off stove, add C. Reserve