Fresh From The Farm Cooking Class Recipes

We had a great class at The Kitchen Table Sacramento today for our first Cooking Class! We got a huge amount of fresh from the farm produce from Farm Fresh To You... so many colors and flavors to inspire us all. Here are the recipes we prepared with the fruit & veggies, and some modified recipes as well. Enjoy!

Crunchy Kale Chips

Ingredients:

• 1 bunch lacinato kale ("dino kale")

• 1 Tbsp. olive oil

• 1 tsp. salt

Directions:

1) Preheat oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

2) Carefully remove kale leaves from their stems and wash thoroughly. Tear into bite-size pieces, dry the pieces with a clean cloth or paper towel. Arrange on baking sheet evenly to avoid piles, drizzle with olive oil.

3) Bake for 10-15 minutes until crispy. Sprinkle with salt or other flavors as desired.

Pressed and Marinated tofu

Ingredients:

1/2 tablespoon toasted sesame oil

1/4 cup soy sauce

1-2 tablespoons olive oil

1 tablespoon rice wine vinegar

1 tablespoon minced or grated fresh ginger

1 tablespoon minced onion

1 teaspoon sugar

1 pound firm tofu

Press Tofu:

Drain tofu package contents, slice tofu into 3-4 “steaks” by cutting tofu slab horizontally

place paper towels or cheesecloth in between each steak and put a heavy plate on the top

allow time to drain while you make the marinade

Preheat oven to 350 degrees.

Make the Marinade:

Add olive oil to the pan and saute the onion until onion is translucent

remove from heat. add the remaining ingredients to complete the marinade.

place tofu in a shallow pan and let soak in the marinade for 2-6 minutes (optional)

place tofu on non stick baking sheets and drizzle the extra marinade on top.

bake for 20-30 minutes in 350 degree oven until tofu is slightly browned.

Fruit & Veggie Salsa

Here is a fun video of me promoting this one when I worked at UC Davis with two of my student assistants:

Ingredients:

1/3 small watermelon

1 red apple

1/2 large orange bell pepper

1 beet

1 zucchini

2 small radishes

1 cup strawberries

½ -1 avocado

¼ - 1/2 cup chopped basil

1.5 limes

1/4 tsp salt (or to taste)

Directions:

chop all fruits and vegetables (except the limes and basil) in very small diced form, I like the watermelon and avocado a little larger but still small.

drop all into a bowl.

chop the basil into slender strips

squeeze the juice of the limes over the salsa, add salt to taste

serve with chips or toasted whole wheat tortillas!

10 small servings or 4-5 larger servings

Warm spring kohlrabi & farro salad

1) Cook the Farro.

Rinse and drain the farro, then use the “1:2 ratio.” For every one cup farro, use 2 cups water. Bring both to a boil together, then simmer for 35-40 minutes or so until the texture is soft and chewy.

Remove from heat and set aside to cool to a “warm” temperature.

2) roast kohlrabi

4 Kohlrabi bulbs

1 Tbs olive oil

1 garlic clove, peeled and minced or use a garlic press

Preheat the oven to 450 degrees.

Peel the Kohlrabi bulbs using a carrot/vegetable peeler. Cut into 1/4” thick slices and lay in a single layer on a lined baking sheet. Drizzle with olive oil and sprinkle with salt, seasoning or garlic.

Roast for 15 - 20 minutes until the kohlrabi is soft when pierced by a fork and is just turning golden brown.

3) chiffonade mint

4) sprinkle with feta cheese

Enjoy!

Interested in private party cooking classes? Email me to learn more: ryannmillernutrition@gmail.com