No Dirt Farms Hydroponics

No Dirt Farms HydroponicsNo Dirt Farms HydroponicsNo Dirt Farms Hydroponics
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No Dirt Farms Hydroponics

No Dirt Farms HydroponicsNo Dirt Farms HydroponicsNo Dirt Farms Hydroponics
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  • Recipes

Recipes

Cucumber, Dill, Feta and Pistachio Salad

Cucumber, Dill, Feta and Pistachio Salad

Cucumber, Dill, Feta and Pistachio Salad

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Ingredients:

1/4 cup apple cider vinegar

1/2 teaspoon kosher salt

2 tablespoons minced red onion or shallot

2 English cucumbers, sliced thin

2 tablespoons chopped fresh dill

2 ounces feta cheese, crumbled

1/3 cup unsalted pistachios, roughly chopped

2 teaspoons olive oil

1/4 teaspoon freshly ground black pepper

Directions:

1. Add the apple cider vinegar and salt to a small saucepan

and bring to a simmer over medium heat.

2. Once simmering, add in the minced red onion or shallot

and remove from the heat. Let the onion steep and

cool in the vinegar for 10-15 minutes.

3. In a large serving bowl combine the cucumbers, dill, feta and pistachios.

4. Pour the onion and vinegar mixture over the top of the salad

and add in the olive oil and black pepper.

5. Toss everything together until coated then serve.

Zucchini-Basil Soup

Cucumber, Dill, Feta and Pistachio Salad

Cucumber, Dill, Feta and Pistachio Salad

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2 pounds zucchini, trimmed and cut crosswise into thirds

3/4 cup chopped onion 2 garlic cloves, chopped

1/4 cup olive oil 4 cups water, divided

1/3 cup packed basil leaves

Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne attachment

Julienne skin (only) from half of zucchini with slicer; toss with 1/2 teaspoon salt and drain in a sieve until wilted, 

at least 20 minutes. Coarsely chop remaining zucchini.

Cook onion and garlic in oil in a 3- to 4-quarts heavy saucepan over medium-low heat, 

stirring occasionally, until softened, about 5 minutes. 

Add chopped zucchini and 1 teaspoon salt and cook, stirring occasionally, 5 minutes.

Add 3 cups water and simmer, partially covered, until tender, about 15 minutes. 

Purée soup with basil in 2 batches in a blender (use caution when blending hot liquids).

Bring remaining cup water to a boil in a small saucepan and blanch julienned zucchini 1 minute. 

Drain in a sieve set over a bowl (use liquid to thin soup if necessary).

Season soup with salt and pepper. Serve in shallow bowls with julienned zucchini mounded on top.


Fresh Pea Hummus

Cucumber, Dill, Feta and Pistachio Salad

Fresh Pea Hummus

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  Ingredients

  

· 1 Tbsp olive oil

· 1/2 cup chopped onion

· 2 cups shelled peas, fresh or frozen

· 3/4 cup water

· 2 Tbsp tahini

· 3 Tbsp chopped fresh spearmint

· 2 Tbsp sour cream

· 1/2 teaspoon black pepper

· Salt to taste


  

1 Sauté onions: Heat the olive oil in a small pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.

2 Add peas and water, boil: Add the peas and the water, cover and bring to a boil. Let this cook 5 minutes, then drain the peas and onions.

3 Purée in food processor: Put the peas and onions into the bowl of a food processor and add all the remaining ingredients. Pulse until you have a rough purée. Serve chilled.

Dill

Spearmint

Fresh Pea Hummus

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This is a special herb. Its distinct flavor adds a different taste to any foods it is added to. 

Basil

Spearmint

Spearmint

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Of course the king of all herbs. The versitility of this herb is endless

Spearmint

Spearmint

Spearmint

SPearmint

There are many uses for Spearmint from essential oils to foods. There are multiple health benefits from the use of spearmint in our everyday lives.

More Recipes

Caprice Salad

Caprice Salad

Caprice Salad

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INGREDIENTS

1 pint mixed cherry tomatoes, preferably heirloom, halved

7 tablespoons extra virgin olive oil

sea salt

2 pounds mixed medium and large tomatoes, cut into thin slices 

8 ounces buffalo mozzarella or mozzarella, room temperature, torn into pieces

Coarsely ground black pepper

Basil leaves small or larger leaves torn 

Place all ingredients on plate and cross with olive oil add salt and pepper and serve best with toasted Italian bread

Bruschetta

Caprice Salad

Caprice Salad

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INGREDIENTS

6 or 7 ripe tomatoes (about 1 1/2 lbs)

2 cloves garlic, minced (about 2 teaspoons)

1 Tbsp extra virgin olive oil

1 teaspoon balsamic vinegar

6-8 fresh basil leaves, chopped

1 teaspoon kosher salt, more or less to taste

1/2 teaspoon freshly ground black pepper

1 baguette French bread or similar Italian bread

1/4 cup extra virgin olive oil

Thin slice bread and toast in oven until light brown both sides. Remove and coat both sides with olive oil.

Place all ingredients in a bowl and mix together. Place Tbsp of mixture on toast and serve.

Mojito

Caprice Salad

Mojito

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1.5 - 2 ounces of rum

1 lime for fresh lime juice

10 spearmint leaves and a sprig for garnish

2 teaspoons sugar

6 Tbsp water

Soda water

Ice

Put sugar, water and 5 spearmint leaves together and heat until sugar is melted (Simple mint Syrup). Add ice, rum and simple syrup  into glass. Cut lime in half and squeeze half into glass and slice the remaining half for garnish. Place remaining spearmint leaves in palm of hand and clap hands together repeatedly (to release mint oils in leaves) and add leaves to glass.  Top off with soda water and stir. Add garnish of sprig of mint and lime slice and serve.

For an added flare, different types of fruits or cucumber can be added for a different flavor to this classic drink.

More Recipes

Lemon Thyme Salt

Rosemary Lemon Garlic Butter

Rosemary Lemon Garlic Butter

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  • ½ cup fine grain sea salt
  • Zest from 2 medium organic lemons
  • Leaves from approximately 20 fresh thyme sprigs
  • 1 teaspoon garlic powder
  • 1½ teaspoons onion powder

  1. Combine ingredients in a food processor and pulse several times until well blended. The more you pulse, the finer your salt will become.
  2. Store in an airtight container. Will keep at room temperature indefinitely.

Rosemary Lemon Garlic Butter

Rosemary Lemon Garlic Butter

Rosemary Lemon Garlic Butter

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  • 2 large or 4 small cloves garlic (1/2 oz.) 
  • Kosher salt
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. finely chopped fresh rosemary
  • 8 Tbs. unsalted butter, at room temperature
  • Freshly ground black pepper

 Finely chop Garlic and Rosemary then  place into a small bowl. Add the lemon juice and soften butter. Stir to combine until completely incorporated. Season to taste with salt and pepper. 

Store for up to 2 weeks refigerated

Our Favorites

Oven Baked Parsley Red Potatoes

Oven Baked Parsley Red Potatoes

Oven Baked Parsley Red Potatoes

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Ingredients

1/2 cup butter melted

2 pounds Red Potatoes, halved

1 Tablespoon minced onion

2 Tablespoons chopped Italian Flat Leaf Parsley

1/2 Teaspoon salt

1/2 Teaspoon granulated garlic

1/4 teaspoon ground black pepper

1/4 Teaspoon paprika 

Directions

Add all ingredients in a bowl and mix together until potatoes are coated

Preheat oven to 375 degrees 

Place potatoes on a greased cooking sheet and

Bake 45 minutes or until potatoes are browned and soft throughout

Serve hot.

Lime-Tarragon Grilled Chicken

Oven Baked Parsley Red Potatoes

Oven Baked Parsley Red Potatoes

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Ingredients

1/2 cup olive oil

1/2 cup fresh lime juice

2 Tablespoons chopped Onion

2 Tablespoons Fresh Tarragon

1 Teaspoon salt

1/2 Teaspoon hot sauce

salt and pepper to taste

2 pounds bone-in chicken thighs

Directions

Place olive oil, lime juice, onion, tarragon, salt and hot sauce into a large, resealable plastic bag and shake to mix. Add chicken thighs, coat with marinade, squeeze out air, and refrigerate for at least 4 hours.

Preheat an outdoor grill to medium heat and lightly oil grate. Remove chicken from marinate and shake off excess. Discard remaining marinade. Season with salt and pepper.

Grill chicken for about 30 minutes or until  no longer pink in the center. 

Serve with a few thin lime slices and sprinkle fresh chopped tarragon on top of the chicken and serve.


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