Ume Plum Salad Dressing

Simpe, Seasonal, Scrumptious
Recipe:	Salad Dressing
Yield:	1/2 cup					Date:	1/25/12
	Portion Size:				Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
2	cloves	Garlic, peeled
1	teasp	Stoneground Dijon Mustard
1/4	teasp	Salt
1/4	teasp	Peppercorns, freshly ground
1/4	cup	Ume Plum Vinegar
1/4	cup	Olive Oil
2	Tblsp	Fennel Fronds, freshly snipped		1. Combine all ingredients in a blender and blend till
				all ingredients are fully integrated.
Other flavored vinegars could be substituted for the Ume Plum from Eden brand.
The dressing is strong. I toss it with my salad directly but if it is too strong for you, add 1/8 to
1/4 cup water with the other ingredients in the blender.

Baked Delicatas

Simpe, Seasonal, Scrumptious
Recipe:	Baked Delicatas
Yield:	4					Date:	9/30/11
	Portion Size:	side dish			Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
2	squash	Delicatas, halved lengthwise		1. Preheat oven to 350 F. Meanwhile scoop seeds out of
				the delicata halves. Discard (compost!) seeds.
1	Tblsp	Extra Virgin Olive Oil		2. Brush EVOO onto the cut side of each delicata half.
				3. Bake cut-side-down for 30 minutes on a baking sheet.
These delectible little squash are so good you don't need to do anything but serve them
cut side up on the dinner plate. Use a spoon to scoop the flesh out or some people like to
eat the thin skin. Sometimes I get fancy and use the squash as a little boat for other foods
like rice or even pulled pork -the sweetness is great with pork! Most of the time I just eat it
with a little salt and pepper; Josh uses butter of course.

Hot Chard Salad

Simpe, Seasonal, Scrumptious
Recipe:	Hot Chard Salad
Yield:						Date:	9/30/11
	Portion Size:				Chef:	Rebecca
Scale:
AMT	UNIT	INGREDIENTS		PROCEDURES
3	cloves	Garlic, chopped
2	Tblsp	Extra Virgin Olive Oil		1. Combine EVOO and garlic in a wok over medium-high
6	cups	* Chard, shredded (used 5 large leaves)		heat.
2	cups	* Turnip Leaves, shredded (from 3 turnips)		2. Add all the greens and quickly saute (2 to 3 minutes)
				till greens turn bright.
				3. Remove from heat immediately. Serve warm, sprinkled
				with sea salt.