Farm To Table Recipes

Farm To Table
Recipes
T
hese recipes have been developed by Jenny Huston for a series of
Kitchen Table Talks initiated by California Food and Justice Coalition in
the fall of 2011, and are part of an effort to bring the issues of healthy, affordable,
accessible, and sustainably-grown food to our communities.
It is our basic right to have access to healthy food. Kitchen Table Talks bring com-
munity members together to discuss their concerns related to food access and
affordability, food quality, nutrition, and ecological issues, as well as provide a
space to collectively create solutions.
The following recipes are suggestions for meals to prepare for hosting a Kitchen
Table Talk event. They are designed to be low-cost (around $3 per person), nutritious,
and easy to make. By sharing ideas, knowledge, and experiences, these conversa-
tions have the power to make a real difference in the health of our communities.
Farm to Table
Menu I
Black Beans & Sweet Potato Stew with Brown Rice 3
Romaine Salad with Orange and Jicama, Orange Vinaigrette 4
Menu II
Lentil & Spinach Stew with Brown Rice 7
Romaine Salad with Radish and Yogurt Dressing 8
Menu III
Curry Lentils & Brown Rice in Whole Wheat Pita Bread 11
Romaine Salad with Tomato, Cucumber and Yogurt Dressing 12
Menu IV
Moroccan Chickpeas with Whole Wheat Couscous 15
Spinach Salad with Lemon Dressing 16
Menu V
Yellow Split Pea & Cumin Dal with Brown Rice 19
Mixed Greens with Yogurt Dressing 20
Farm to Table (cont.)
Menu VI
Red Beans & Rice 23
Coleslaw with Apple Cider Dressing 24
Whole Wheat Biscuits with Honey Butter 24
Menu VII
Italian Bean & Pasta Soup (Zuppa Pasta & Fagioli) 27
Salad with Red Wine Vinaigrette t 28
Menu VIII
Split Pea Soup 31
Salad with Buttermilk Dressing 32
Menu IX
Black Eyed Pea Stew with Rice 35
Coleslaw with Apple Cider Dressing 36
Whole Wheat Biscuits with Honey Butter 36
Menu X
Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure) 39
Salad with Red Wine Vinaigrette 28
1
Menu I
Black Bean and Sweet Potato Stew
with Brown Rice
Romaine Salad with Orange and Jicama
Orange Vinaigrette
Baguette and Olive Oil
Fresh Fruit
2
Black Bean and Sweet Potato Stew with Brown Rice
Yield: 10 x 1 cup servings
3 cups dry Black Beans soaked over night 1½ lb. Sweet Potatoes, peeled and cut into ½” cubes, about 3 cups
3 Garlic cloves, skin on 3½ cups Vegetable Stock or Broth
¼ cup Virgin Olive Oil 1½ cups fresh Orange Juice
2 dried New Mexico or California Chili Peppers 1½ tsp. finely grated fresh Orange Zest
1 Tbs. finely chopped Garlic 3 Tbs. Red Wine Vinegar
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups 1 tsp. Kosher Salt
1 Tbs. ground Sweet Paprika 1 tsp. freshly ground Black Pepper
1 Tbs. ground Cumin Seed 4 Tbs. finely chopped Cilantro
2 lb. Swiss Chard, stems removed and roughly chopped, about 2 bunches
1. Drain the black beans, rinse thoroughly and place in a 4 qt. pot with the garlic cloves, cover with water to 3” above the beans, bring to a boil, turn down
to a simmer and cook until tender, about 1 to 2 hours. Remove the garlic cloves.
2. Heat the oil and fry the chilies, remove them from the oil and sauté the onions until the smell sweet. Add the garlic and cook another 2 to 3 minutes,
until it smells toasted.
3. Add the paprika and cumin, sauté until it smells toasted.
4. Add the chard and wilt. Then add the sweet potatoes, black beans, chilies, orange juice, and vegetable stock. Bring to a boil and turn down to a sim-
mer, simmer until the potatoes are tender, about 20 minutes.
5. Remove the chili, add the vinegar and adjust the salt and pepper.
6. Serve with ¾ cup brown rice, garnish with chopped cilantro.
© USDA, 2011. Developed by Jenny Huston with Oakland Unified School District for USDA Recipe for Healthy Kids, 2011.
Brown Rice
Yield: 9 cups, 10 x ¾ cup servings
3 cups Long Grain Brown Rice, Organic 6 cups cold Water ½ tsp. Kosher Salt
1. Place the rice in a strainer and rinse under running cold water, until the water runs clear.
2. Place the rice in a 4 qt. pot, with a lid.
3. Pour in the water and salt, bring to a boil, cover and turn down to a simmer.
4. Cook for 30 to 40 minutes, check the rice after 30 minutes for doneness and assess how much water is left. If the rice is almost cooked and the water
absorbed turn the heat off, leave covered for 20 minutes, or let the rice cook until the water is absorbed, let the rice stand in the covered pot with no heat for
20 minutes, and then serve. Fluff the rice with a fork.
3
Romaine Salad with Orange and Jicama, Orange Vinaigrette
Salad
2 to 3 heads Romaine, trimmed, washed, dried and cut into 2” pieces
5 Navel Oranges, peeled with a knife (pith, the white part of the orange, also must be removed) and segments cut from the membrane, juice saved
12 oz. Jicama, peeled with a knife and cut into ½” cubes
Orange Vinaigrette
2 Shallots, peeled, trimmed and finely chopped ½ cup White Wine or Champaign Vinegar
2 Tbs. Dijon Mustard ¾ to 1 cup Virgin Olive Oil
1 tsp. finely grated Orange Zest Kosher Salt, to taste
½ cup fresh Orange Juice Black Pepper, freshly ground, to taste
1. Dressing: Whisk shallot, mustard, zest, juice, and vinegar in a bowl. Let sit for 10 minutes to let flavors marry.
2. Slowly whisk in oil, in a steady stream, whisking all the while to emulsify.
3. Taste and adjust the salt and pepper, as necessary.
4. Salad: Place the lettuce, orange segments and jicama in a serving bowl, drizzle with dressing, be careful not to over dress, and toss.
5. Adjust the salt and peppers and serve immediately.
Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)
4
5
Menu II
Lentil and Spinach Stew
with Brown Rice
Romaine Salad with Radish
Yogurt Dressing
Baguette and Olive Oil
Fresh Fruit
6
Lentil and Spinach Stew with Brown Rice
3 Tbs. Virgin Olive Oil 1 tsp. finely grated fresh Lemon Zest
2 medium Yellow Onion, peeled, trimmed and finely chopped, about 3 cups 1 lb. Baby Spinach, rinsed, steamed/wilted and roughly chopped
3 cloves Garlic, peeled, trimmed and finely chopped ½ cup fresh Lemon Juice, or to taste
¼ – ½ tsp. Cayenne Pepper, optional 3 cups dry Brown Lentils, picked over, Kosher Salt, to taste
rinsed and cooked until just done Black Pepper, freshly ground, to taste
3 cups Vegetable Stock/Broth
1. Heat the olive oil in a 4 qt. pot, sauté the onions until they begin to turn brown, add the garlic and cook until the garlic smells toasted, about 3 to 5 minutes.
If you are using cayenne pepper, add it at this point and sauté briefly.
2. Add the cooked lentils, vegetable stock, and lemon zest, bring to a boil and turn down to a simmer for 15 to 20 minutes.
3. Add the spinach and lemon juice.
4. Adjust the salt and pepper to taste.
5. Serve with brown rice, recipe on pg. 3.
7
Romaine Salad with Radish and Yogurt Dressing
Salad
2 to 3 heads Romaine Lettuce, washed, drained, trimmed and cut into 2“ pieces
2 bunches Radishes, washed, trimmed and thinly sliced
Yogurt Dressing
2 Tbs. fresh Lemon Juice
1 cup Plain whole or low-fat Yogurt
2 small clove garlic, trimmed and finely chopped
Kosher Salt, to taste
Black Pepper, freshly ground, to taste
1. Dressing: Place the yogurt and garlic in a bowl and whisk together, add the lemon slowly while whisking, taste after adding ¼ of the lemon
juice, continuing to add ¼ at a time and tasting after each addition, to taste.
2. Adjust the salt and pepper.
3. Place the cut lettuce and sliced radish in a serving bowl and lightly dress with the yogurt dressing.
4. Adjust the salt and pepper, and serve immediately.
8
9
Menu III
Curry Lentils & Brown Rice
Whole Wheat Pita Bread
Tomato, Cucumber and Romaine
Lettuce with Yogurt Dressing
Fresh Fruit
10
Curry Lentils & Brown Rice in Whole Wheat Pita Bread
3 Tbs. Organic Canola Oil 3 cups dry Brown Lentils, picked over, rinsed and cooked
2 medium Yellow Onion, peeled, trimmed and finely chopped, about 3 cups until almost done, they should still be firm 2 to 3 cups Vegetable Stock/Broth
2 Tbs. Curry Powder 2 Tbs. fresh Lemon Juice, or to taste
¼ – ½ tsp. Cayenne Pepper, optional Kosher Salt, to taste
3 cloves Garlic, peeled, trimmed and finely chopped Black Pepper, freshly ground, to taste
1 Tbs. finely grated fresh Ginger
1. Heat the oil in a 6 qt. pot and sauté the onions until they begin to turn golden. Add the garlic and sauté until they begin to brown.
2. Add the ginger and curry powder and cayenne, sauté until they become aromatic.
3. Add the lentils and stock and bring to a boil, turn down to a simmer and simmer for 20 minutes, or until tender.
4. Add the lemon juice and adjust the salt and pepper
5. Serve over brown rice, recipe on pg. 3, with whole wheat pita bread and salad
11
Romaine Salad with Tomato, Cucumber and Yogurt Dressing
Salad
2 to 3 heads Romaine Lettuce, washed, drained, trimmed and cut into 1” pieces
3 large, ripe Tomatoes, cut into ¼” dice, about 1½ cups
1 medium English, Persian, or Armenian Cucumber, cut into ¼” dice, about 1½ cups
Yogurt Dressing with Coriander and Mint

2 Tbs. fresh Lemon Juice 2 Tbs. finely chopped fresh Mint Kosher
1 cup Plain whole or low-fat Yogurt Salt, to taste
2 small clove Garlic, trimmed and finely chopped Black Pepper, freshly ground, to taste
2 Tbs. finely chopped Coriander (Cilantro)
1. Dressing: Place the yogurt, garlic, cilantro and mint in a bowl and whisk together, add the lemon slowly while whisking, taste after adding ¼ of the lemon
juice, continuing to add ¼ at a time and tasting after each addition, to taste.
3. Place the cut lettuce, cucumber and tomato in a serving bowl and lightly dress with the yogurt dressing.
12
13
Menu IV
Moroccan Chickpea Stew
Whole Wheat Couscous
Spinach Salad with Lemon Dressing
Whole Wheat Pita Bread
Fresh Fruit
14
Moroccan Chickpeas with Whole Wheat Couscous
3 cups dry Chickpeas/Garbanzo Beans, soaked over night, ½ tsp. ground Sweet Paprika
or 3 x 15 oz. can Chickpeas/Garbanzo Beans ¼ – ½ tsp. Cayenne Pepper, optional
2 whole cloves garlic 1½ oz. piece of fresh Ginger, sliced into ¼” rounds
½ cup Virgin Olive Oil 31/3 cups chopped Tomatoes, fresh in season, or canned
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups 2 Tbs. Red Wine Vinegar, or to taste
1½ Tbs. chopped fresh Garlic Kosher Salt, to taste
2 medium Cinnamon Sticks Black Pepper, freshly ground, to taste
1 tsp. ground Cumin
1. Place the chickpeas and garlic cloves in a 4 qt. pot and cover with water to 3” above the beans, bring to a boil, turn down to a simmer and cook until tender,
about 1 to 2 hours.
2. Heat the oil in a 4 qt. soup-pot, add the onions and sauté until they begin to brown. Add the garlic and sauté for about 2 to 3 minutes. Add the cinnamon
stick, cumin, paprika and cayenne, sauté until it becomes aromatic.
3. Add the ginger and tomatoes and sauté until heated through, then add the chickpeas, raisins tomatoes and stock, bring to a boil and turn down to a sim-
mer. Cook until the raisins plump, about 15 minutes.
4. Remove the ginger slices from the stew and add the spinach, bring to a simmer again.
5. Add the vinegar and adjust the salt and pepper.
6. Serve with ¾ cup whole-wheat couscous.
© USDA, 2011. Developed by Jenny Huston for USDA Recipe for Healthy Kids and Oakland Unified School District, 2011.
Whole Wheat Couscous

Yield: 10 x ¾ cup servings
7¾ cups Water
2 ½ oz. Butter, unsalted
2 tsp. Kosher Salt
6 ½ cups Whole Wheat Couscous
1. Preheat oven to warm (150°F )

2. Place the couscous in 4 qt. ovenproof pan.
3. Place the water, butter, salt and cinnamon sticks in a pot and bring to a boil.
4. Pour the water mixture over the couscous and cover tightly cover the pan with aluminum foil and place in the warm oven for 10 to 15 minutes.
5. Remove from the oven and fluff the couscous with a fork, serve immediately.
Adapted by Jenny Huston from Joyce “Goldstein’s The Mediterranean Kitchen”
15
Spinach Salad with Lemon Dressing
Salad
12 cups Baby Spinach
Lemon Dressing
2 Shallot, peeled, trimmed and finely chopped Kosher Salt, to taste
¾ cup fresh Lemon Juice Pinch of finely grated Lemon Zest
1½ cups good Olive Oil Black Pepper, freshly ground, to taste
1. Place shallot and lemon juice in a bowl and mix together.

2. Slowly whisk in olive oil.
3. Adjust the salt and pepper to taste.
4. Place the spinach in a serving bowl, lightly drizzle the dressing over the salad, toss and adjust the salt and pepper.
16
17
Menu V
Yellow Split Pea & Cumin Dal
with Brown Rice
Mixed Greens with Yogurt Dressing
Naan
Fresh Fruit
18
Yellow Split Pea & Cumin Dal with Brown Rice
2 cups Yellow Split Peas 11/2 tsp. Cumin Seed
6 cups water 2 Yellow Onions, peeled, trimmed and finely chopped
½ tsp. Turmeric ¼ – ½ Cayenne Pepper, optional
2¼ tsp. Kosher Salt 4 Tbs. chopped Coriander (cilantro) Leaves, garnish
3 Tbs. Organic Canola Oil
1. Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold
water to 1” above the peas, soak for 1 hour.
2. Drain the peas and place them in a large pot with the turmeric and water, bring to a boil, stirring occasionally to ensure that the peas don’t stick to the pan or
lump together.
3. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas don’t stick to the pan.
4. Once the peas are soft, whisk them with a wire whisk until the peas become a puree.
5. Measure the puree, there should be 10 cups of the puree, if there is less than 10 cups, add water to increase the volume to 10 cups.
6. In a frying pan heat the oil over medium high heat, add the cumin seed and stir until dark brown, about 10 seconds. Add the onions and fry, stirring con-
tinuously, until they turn dark brown, about 20 minutes.
7. Add the cayenne pepper and pour into the split peas.
8. Adjust the salt and serve with Brown Basmati rice (pg. 3), garnish with chopped coriander.
Adapted by Jenny Huston from Julie Sahni’s “Classic Indian Cooking”
19
Mixed Greens with Yogurt Dressing
Salad
10 cups Mesclun or other mixed salad greens
Yogurt Dressing
2 Tbs. fresh Lemon Juice
1 cup Plain whole or low-fat Yogurt
2 small clove garlic, trimmed and finely chopped
1. Dressing: Place the yogurt and garlic in a bowl and whisk together, add the lemon slowly while whisking, taste after adding ¼ of the lemon juice, continu-
ing to add ¼ at a time and tasting after each addition, to taste.
2. Place the lettuces in a serving bowl and lightly dress with the yogurt dressing.
20
21
Menu VI
Red Beans & Rice
Coleslaw with Cider Dressing
Whole Wheat Biscuits
with Honey Butter
Fresh Fruit
22
Red Beans & Rice
3 cups dry Red Beans soaked over night 4 ribs Celery, finely chopped, about 2 cups
2 cloves Garlic, with the skins on 2 Red Peppers, roasted, peeled and seeded, and chopped*
2 dried Chipotle Peppers 3½ cups Vegetable Stock or Broth
¼ cup Canola Oil 3 Tbs. Red Wine Vinegar
2 medium, Yellow Onions, peeled, trimmed and finely chopped, about 3 cups 1 tsp. Kosher Salt
2 Tbs. finely chopped Garlic 1 tsp. freshly ground Black Pepper
4 medium Carrots, finely chopped, about 2 cups 1 bunch Green Onions, trimmed and thinly sliced, white and light green portion
1. Drain the red beans, rinse under cold water and place in 4 qt. pot with the garlic cloves and chipotle peppers and cover with water to 3” above the beans,
bring to a boil, turn down to a simmer and cook until tender, about 1 to 2 hours.
2. Once the beans are cooked remove the chili peppers and garlic cloves, reserve the peppers.
3. Heat the oil and sauté the yellow onions until the smell sweet, and the garlic and sauté another 3 minutes.
4. Add the carrots and sauté until they turn bright orange, then add the celery and continue cooking until they turn translucent. Add the roasted red peppers
and sauté briefly.
5. Drain 2/3 of the bean liquid off, and then add to the vegetables with the vegetable stock. Bring to a boil and turn down to a simmer for 20 minutes.
6. Add the vinegar and adjust the salt and pepper. If the red beans need more heat or smoke flavor chop the chipotle peppers and add to the stew to taste.
7. Serve with ¾ cup brown rice (pg. 3), garnish with sliced green onions.
*Roasting Peppers: Place the peppers under the broiler or over a gas burner on medium and roast until the skin chars, turn and char all sides, including the top and bottom of the
pepper. Let the pepper cool, then gently remove the charred skin, seeds and core. If necessary, rinse briefly under a thin stream of running water.
23
Coleslaw with Apple Cider Dressing
Coleslaw
12 oz. Green Cabbage, core removed and thinly sliced 6 oz. Carrot, washed and grated
12 oz. Red Cabbage, core removed and thinly sliced 3 bunches Green Onions, trimmed and thinly sliced
Apple Cider Dressing

½ cup Apple Cider Vinegar
2 Tbs. Honey , or 3 Tbs Sugar
1½ tsp. Kosher Salt, or to taste
1 tsp. Black Pepper, freshly ground, or to taste
1. Place the vegetables in a serving bowl and mix well.

2. In a medium mixing bowl place the dressing ingredients and mix well. Make sure the sugar and salt have dissolved.
3. Pour the dressing over the coleslaw and mix well, let stand 15 minutes, mix again and adjust the salt and pepper, serve.
Whole Wheat Biscuits with Honey Butter

Yield: 10 x 3 inch biscuits
11/3 cups All Purpose flour 1 tsp. Baking Soda
2/3 cup Whole Wheat Flour 2 Tbs. Sugar, or Sucanat
1 tsp. Kosher Salt 1 Tbs. + 1 tsp. Baking Powder 1 cup Butter, unsalted, cut into small pieces
11/3 cup Buttermilk
1. Pre heat the oven to 425°F.
2. Pace the flour, salt, baking powder, baking soda and sugar together in a mixing bowl.
3. Cut the butter into the flour mixture, then mix in the buttermilk until barely incorporated.
4. Pat the dough out on a floured surface to about 1/2” thick, cut into biscuits. Place on a cookie sheet and bake in the middle of the oven until light golden-
brown, about 15 to 20 minutes.
Adapted by Jenny Huston from Marion Cunningham’s The Fannie Farmer Cookbook
Honey Butter
Yield: 10 x 1 Tbs./1 oz. servings
8 oz. Butter, unsalted, soft ¼ cup Honey ¼ tsp. Kosher Salt
1. Place all the ingredients in a bowl and mix until smooth.

2. Serve with at room temperature.
24
25
Menu VII
Italian Bean and Pasta Soup
(Zuppa Pasta & Fagioli)
Salad with Red Wine Vinaigrette
Herb Focaccia or Ciabatta
Fresh Fruit
26
Italian Bean & Pasta Soup (Zuppa Pasta & Fagioli)
Yield: 10 x 12 oz. servings
1¼ lb. Dry Cannillini, Great Northern White Bean, or Cranberry Beans 1 large sprig fresh Rosemary
soaked over night 3 cups chopped fresh Tomatoes, or 28 oz. canned plum
2 Tbs. Extra Virgin Olive Oil tomatoes, chopped
5 oz. Pancetta or Peppered Bacon, chopped 4 cups Vegetable or Chicken Stock/Broth
2 medium, Yellow Onions, peeled, trimmed and finely chopped, about 3 cups 2 Tbs. Red Wine Vinegar
2 Tbs. finely chopped Garlic Kosher Salt, to taste
4 medium Carrots, finely chopped, about 2 cups Black Pepper, freshly ground, to taste
4 ribs Celery, finely chopped, about 2 cups 8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
½ cup finely chopped Italian/Flat Leaf Parsley ¾ cup grated good quality Parmesan Cheese
2 large sprigs fresh Thyme
1. Drain the beans, rinse thoroughly and place in a 4 qt. pot, cover with water and bring to a boil, turn down to a simmer and cook until soft.
2. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta, then add the onions and sauté until they smell sweet and are translu-
cent, then add the garlic and continue to sauté for 2 to 3 minutes. Add the carrots and continue cooking until they become bright orange, then add the
celery and cook until they become translucent.
3. Add the thyme, rosemary, and tomatoes, cook until the tomatoes release their juices, for the fresh tomatoes, or until heated through.
4. Drain 2/3 of the cooking liquid off the beans and add beans and remaining liquid to the vegetables, then add the stock. Bring the soup to a boil and turn
down to a simmer, cook about 20 minutes, or until the beans begin to break down.
5. Add ½ cup parsley and bring back to a simmer, then add the vinegar and adjust the salt and pepper.
6. Just before serving, drop the cooked pasta into boiling water and drain immediately, add to the soup and mix well.
7. Serve the soup with a tablespoon of Parmesan Cheese and a sprinkling of chopped parsley.
Adapted by Jenny Huston from Bernard Clayton, Jr.’s “The Complete Book of Soups and Stews”
27
Salad
10 cups Romaine Lettuce or other salad greens
Red Wine Vinaigrette

1 Shallot, finely chopped
2 Tbs. Dijon Mustard
¼ cup Red Wine Vinegar
½ – 3/4 cup Extra Virgin Olive Oil
1. Place all the salad dressing ingredients, except the oil, in a medium size mixing bowl, mix well with a wire whisk. Slowly drizzle the oil into
the dressing mixture, while constantly whisking.
3. Place the lettuces in a serving bowl and lightly dress with the vinaigrette dressing.
28
29
Menu VIII
Split Pea Soup
Salad with Buttermilk Dressing
with Honey Butter
Fresh Fruit
30
Split Pea Soup
1¼ lb. Green Split Peas 4 medium Carrots, finely chopped, about 2 cups
14 cups Vegetable Stock or Broth 4 ribs Celery, finely chopped, about 2 cups
¼ cup Extra Virgin Olive Oil 2 to 4 Tbs. Apple Cider Vinegar
2 medium, Yellow Onions, peeled, trimmed and finely chopped, about 3 cups, ½ tsp. Smoked Salt, to taste
1 Tbs. finely chopped Garlic 1 tsp. Black Pepper, freshly ground, to taste
1. Pick over the peas for any debris, then rinse under cold running water, until the water runs clear. Place the drained peas on a large bowl and cover with cold
water to 1” above the peas, soak for 1 hour.
2. Drain the peas and place them in a large pot with the vegetable stock/broth, bring to a boil, stirring occasionally to ensure that the peas don’t stick to the
pan or lump together.
3. Reduce to a simmer and cook until soft, stirring occasionally to ensure that the peas don’t stick to the pan.
4. Once the peas are soft, whisk them with a whisk until the peas are a puree.
5. Measure the puree, there should be 15 cups of the puree, if there is less than 15 cups, add water or stock/broth to increase the volume to 10 cups.
6. In a sauté/frying pan heat the oil over medium high heat, add the onions and fry until they smell sweet and become translucent. Add the garlic and cook
about 3 minutes, then add carrots and continue cooking until they turn bright orange, then add the celery and cook until it becomes translucent.
7. Stir the vegetables into the split pea puree and add the cider vinegar, smoke salt and pepper to taste.
Adapted by Jenny Huston from Barbara Kafka’s “Soup: A Way of Life”
31
Salad with Buttermilk Dressing
Salad
10 cups Romaine Lettuce or other Salad Greens
Buttermilk Dressing
½ cup Mayonnaise 1 Tbs. cup chopped fresh Thyme
½ cup Buttermilk ¼ cup Champaign Vinegar
1 tsp. chopped fresh Garlic Kosher Salt, to taste
1/4 cup chopped Italian/Flat Leaf Parsley, leaves only Black pepper, freshly ground, to taste
8. Place all the salad dressing ingredients in a medium mixing bowl and whisk together.
9. Adjust salt, pepper and vinegar.
10. Place the lettuces in a serving bowl and lightly dress with the buttermilk dressing.
32
33
Menu IX
Black Eyed Pea Stew & Rice
with Honey Butter
Fresh Fruit
34
Black Eyed Pea Stew with Rice
1 lb. Dry Black Eyed Peas, soaked over night 2 tsp. fresh Thyme leaves, lightly chopped
1 Bay Leaf 3 cups Vegetable Stock/Broth
¼ cup Canola Oil 2 lb. Collard Greens, removed from the stem and
2 medium Yellow Onion, peeled, trimmed and finely chopped, about 3 cups roughly chopped, about 2 bunches
1 Tbs. finely chopped Garlic 2 to 4 Tbs. Apple Cider Vinegar
4 medium Carrots, finely chopped, about 2 cups ½ tsp. Smoked Salt Black Pepper, freshly ground, to taste
4 ribs Celery, finely chopped, about 2 cups
1. Drain the beans, rinse them and place them in a large pot with the bay leaves, cover with water, bring to a boil, turn down to a simmer and cook
until tender.
2. Drain half the bean liquid off, reserving the beans and remaining liquid.
3. Heat the canola oil in a large soup pot over medium high heat, sauté the onions until they smell sweet and become translucent, then add the garlic
and cook another 3 to 5 minutes.
4. Add the carrots to the onions and cook until they turn bright orange, add the celery and cook until they become translucent.
5. Add the greens 1/3 at a time and sauté until wilted.
6. Add the beans, bean liquid and stock/broth, bring to a boil and simmer for 20 minutes.
7. Add the apple cider vinegar and adjust the salt and pepper.
8. Serve with rice (see below)
White Rice
Yield: 5 cups, 10 x ½ cup servings
4 cups Organic Long Grain White Rice 5 cups cold Water ½ tsp. Kosher Salt
1. Place the rice in a strainer and rinse under running cold water, until the water runs clear.
2. Place the rice in a 4 qt. pot, with a lid.
3. Pour in the water and salt, bring to a boil, cover and turn down to a simmer.
4. Cook for about 20 minutes, check the rice after 15 minutes for doneness and assess how much water is left. If the rice is almost cooked and the
water absorbed turn the heat off, leave covered for 20 minutes, or let the rice cook until the water is absorbed, let the rice stand in the covered pot
with no heat for 10 minutes, and then serve. Fluff the rice with a fork.
35
Coleslaw
12 oz. Green Cabbage, core removed and thinly sliced 6 oz. Carrot, washed and grated
12 oz. Red Cabbage, core removed and thinly sliced 3 bunches Green Onions, trimmed and thinly sliced
Apple Cider Dressing

½ cup Apple Cider Vinegar 1½ tsp. Kosher Salt, or to taste
2 Tbs. Honey , or 3 Tbs Sugar 1 tsp. Black Pepper, freshly ground, or to taste
1. Place the vegetables in a serving bowl and mix well.

2. In a medium mixing bowl place the dressing ingredients and mix well. Make sure the sugar and salt have dissolved.
3. Pour the dressing over the coleslaw and mix well, let stand 15 minutes, mix again and adjust the salt and pepper, serve.
Whole Wheat Biscuits with Honey Butter

Yield: 10 x 3 inch biscuits
11/3 cups All Purpose flour 1 tsp. Baking Soda
2/3 cup Whole Wheat Flour 2 Tbs. Sugar, or Sucanat
1 tsp. Kosher Salt 1 Tbs. + 1 tsp. Baking Powder 1 cup Butter, unsalted, cut into small pieces 11/3 cup Buttermilk
1. Pre heat the oven to 425°F.

2. Pace the flour, salt, baking powder, baking soda and sugar together in a mixing bowl.
3. Cut the butter into the flour mixture, then mix in the buttermilk until barely incorporated.
4. Pat the dough out on a floured surface to about 1/2” thick, cut into biscuits. Place on a cookie sheet and bake in the middle of the oven until light golden-
brown, about 15 to 20 minutes.
Adapted by Jenny Huston from Marion Cunningham’s The Fannie Farmer Cookbook
Honey Butter
Yield: 10 x 1 Tbs./1 oz. servings
8 oz. Butter, unsalted, soft ¼ cup Honey ¼ tsp. Kosher Salt
1. Place all the ingredients in a bowl and mix until smooth.

2. Serve with at room temperature.
36
37
Menu X
Chickpea Soup with Greens and Pasta
(Zuppa di Ceci & Verdure)
Ciabatta with Olive Oil
Fresh Fruit
38
Chickpea Soup with Greens and Pasta (Zuppa di Ceci & Verdure)
1 lb. Dry Chickpeas, soaked in water overnight 4 cups roughly chopped Escarole or Chard, stems removed
2 cloves Garlic, cracked and peeled, left whole 4 cups Vegetable or Chicken Stock/Broth
1/3 cup Extra Virgin Olive Oil 8 oz. Small Pasta Shells, Cocciolette, cooked and cooled
8 oz. Pancetta or Pepper Bacon, chopped 2 to 4 Tbs. Red Wine Vinegar
2 medium Yellow Onions, peeled, trimmed and finely chopped, about 3 cups Kosher Salt, to taste
2 tsp. finely chopped Garlic Black Pepper, freshly ground, to taste
½ tsp. Red Chili Flakes, optional ¾ cup grated good quality Parmesan Cheese
1. Drain the beans, rinse them and place them in a large pot with the garlic cloves, cover with water, bring to a boil, turn down to a simmer
and cook until tender.
2. Drain the beans, reserving 2/3 of the cooking with the beans.
3. Heat the olive oil over medium high heat in a large soup pot, brown the pancetta or pepper bacon, then add the onions and sauté until they smell sweet
and are translucent.
4. Add the garlic and chili peppers, if you are using them, sauté for 3 to 5 minutes, then add the escarole, or chard, and continue cooking until wilted.
5. Add the stock/broth and chickpeas, bring to a boil, and then turn down to a simmer for 20 minutes.
6. Add the vinegar and adjust the salt and pepper.
7. When you are ready to serve the soup, heat the soup to very hot, drop the pasta into boiling water for 1 minute, then drain and add to the soup.
8. Garnish with Parmesan cheese.
Adapted by Jenny Huston from Joyce Goldstein’s “The Mediterranean Kitchen Salad with Red Wine Vinaigrette Recipe” on page 15
39
Graphics consulting and design by Olivia Destandau

Farm To Table Recipes

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Farm To Table

Kitchen Table Talks initiated by California Food and Justice Coalition in

accessible, and sustainably-grown food to our communities.

affordability, food quality, nutrition, and ecological issues, as well as provide a

space to collectively create solutions.

Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)

Yogurt Dressing with Coriander and Mint

Creative Commons (cc) Attribution-NonCommercial-NonDervis 3.0 Unported (CC BY-NC-ND 3.0)

Whole Wheat Couscous

1. Preheat oven to warm (150°F )

1. Place shallot and lemon juice in a bowl and mix together.

Apple Cider Dressing

1. Place the vegetables in a serving bowl and mix well.

Whole Wheat Biscuits with Honey Butter

1. Place all the ingredients in a bowl and mix until smooth.

Red Wine Vinaigrette

Apple Cider Dressing

1. Place the vegetables in a serving bowl and mix well.

Whole Wheat Biscuits with Honey Butter

1. Pre heat the oven to 425°F.

1. Place all the ingredients in a bowl and mix until smooth.

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