Summer Food Course Photos 2010

Summer Food Course Photos 2011

Summer Food Course Photos 2012

Welcome to this site, all interested in resilient farming!

Welcome to this site, all interested in resilient farming!

The postings most appropriate for you have the label, "Resilient Farms."

Thursday, July 30, 2015

Enchanted Broccoli (Thanks to Moosewood)

Whole (broccoli, onion, garlic, spices, eggs)
Inexpensive (buy cheddar in bulk, and grate yourself)
Slow (sauté, bake)
Tasty (as long as you don’t smother with cheese)

The Mexican Green Pepper Casserole is one of my favorite Moosewood recipes – I’ve used my own wan green peppers, and it’s really not as flavorful. But with luscious ones, and in the one oval ceramic casserole dish I use for baking, it is divine. Still of the Moosewood era of loads of cream, cheese, and butter.

1 lb. broccoli – tops and stems, steam until firm.  Rinse in cold water.
2 C noodles whole wheat and spinach, cook past ala dente (firm)

1 T butter
1 C chopped onion
1 Large clove crushed garlic
½ tsp. salt
½ tsp. Dill weed
Black pepper
Cayenne to taste

Sauté all of these together over medium heat stirring until the onions are translucent.  Combine with noodles.

3 Large eggs beat together well
¼ minced fresh parsley
1 ½ packed cups of mild cheddar

Mix in the above and broccoli.

Combine everything in a casserole dish, sprinkle with juice from 1 lemon and 2 tablespoons melted butter. Cover gently with foil.
Bake 30 minutes. Serves 4.