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appetizer

Pine Needle Vegetarian Broth

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Recipe shared by Nine Pine Soup & Design

Photo provided by Nine Pine Soup & Design

Ingredients
*Ingredients currently available at the farmers’ market
● ½ gallon water
● 2 cups fresh green pine needles*
● 1-2 tbsp Celtic sea salt

Optional Ingredients:
● 1 tbsp red onion*, chopped
● 2 tbsp jalapeno pepper*, chopped
● 1 small carrot*, sliced
● ½ cup Chinese cabbage*, chopped
● ¼ cup chopped potato*, chopped
● ¼ cup fresh corn*
● Or any mild-tasting in-season vegetables (zucchini, squash, green beans, kohlrabi, mushrooms)

Instructions
Boil the water. Pour boiling water into a pot with the pine needles and cover with a lid. Let it steep for ½ an hour. Remove the pine needles and add salt to taste. Add desired vegetables and cook until tender. Serve as an appetizer or morning elixir.

Meat Pies

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Recipe courtesy of Sabreen Samman

 

Ingredients

*Ingredients currently available a the farmers’ market

  • 1 pound ground beef*
  • 1/2 pound ground lamb* (or add another 1/2 pound of ground beef instead)
  • 1 while onion*, finely chopped
  • 3 tablespoons olive oil*
  • 3/4 cup pine nuts or slivered almonds
  • 1/8 teaspoon ground cinnamon
  • Salt & pepper to taste
  • 1 egg*, beaten
  • 2 packages frozen puff pastry, thawed (or can use homemade or store-bought pizza dough)

OPTIONAL:  a pinch (less than 1/8 tsp) of each of the following spices:  allspice, clove, ginger & cinnamon

 

Directions

  1. Heat olive oil in a large skillet over medium-high heat and stir in the ground beef and ground lamb, chopped onion, pine nuts, cinnamon, and salt and black pepper (plus the optional spices if desired). Cook and stir until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  2. Let the meat mixture cool.
  3. Preheat an oven to 350 degrees. Lightly grease a baking sheet or line it with parchment paper.
  4. Roll out the thawed pastry sheets to about 1/8-inch thickness. Using a sharp 3-inch round cookie cutter, cut out at least 9 rounds per sheet. Lightly brush the inside edges with a little water, and place about 2 teaspoons of filling into the middle of each round. Fold the pastry round in half to cover the filling and seal the edges well. Transfer to the prepared baking sheet and repeat with the remaining dough circles.
  5. Brush each pie with a little egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

VEGGIE ROLL UPS

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Adapted from the recipe by Amanda’s Cookin’ and shared by My Saratoga Kitchen Table 
Serves: 10
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INGREDIENTS:
*Ingredients currently available at the farmers market
  • 1 cucumber*
  • ½ cup plain Greek yogurt*
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced*
  • 1 teaspoon fresh dill, chopped*
  • salt and pepper to taste
  • 1 carrot, finely diced*
  • ¼ cup finely diced scallions*
  • ¼ cup crumbled feta cheese*
INSTRUCTIONS
  1. Chop the ends off of the cucumber and use a mandolin or wide vegetable peeler to peel thin slices, lengthwise. Lay the slices on paper towels and pat dry.
  2. Combine yogurt, lemon juice, garlic, dill, and the salt and pepper. Spread onto the cucumber slices. Top with the bell pepper, onion, and feta. Roll up and keep together with a toothpick.