Carlin Farm

Crust and Topping:

1 1/2 cups all-purpose flour 1 teaspoon cinnamon

1 cup oats ¼ cup all-purpose flour

1/2 cup light brown sugar ½ cup strawberry jam

1 teaspoon coarse Kosher salt 1 tablespoon lemon juice

1 teaspoon baking powder 1 teaspoon vanilla

Preheat the oven to 375.  Spray a square 8x8 baking dish with non-stick spray.  (You

could also make a thinner bar by baking these in a 9x13 pan - the baking time may also

need to be lessened since thinner bars would bake more quickly.)
In your food processor, or with a pastry cutter, combine the crust/topping ingredients until

pea-sized pieces of butter remain.  Reserve 1 ½ cups of the crumbs for the topping (chill

in the refrigerator until needed), and press the remainder of the crumbs firmly against the bottom of the baking dish.

Bake crust for 20 minutes.1 cup (2 sticks) cold unsalted butter, cut into pieces

Filling:

2 ½ cups diced rhubarb (diced fairly small, about ¼ inch cubes) ½ cup light brown sugar

Meanwhile, in a bowl toss the rhubarb with the sugar and flour until all the fruit is coated.

Stir in the jam, lemon juice and vanilla.
After the crust has baked for 20 minutes, remove from the oven.  Reduce oven temperature to 350.  Spread the rhubarb mixture over the hot crust.  Bake for 30 minutes.  Sprinkle the reserved crumbs over the fruit and bake for an additional 20-25 minutes until topping is golden brown.
Let cool on the counter for at least two hours to set before slicing into squares.  These can be served slightly warm or room temperature, and are wonderful with ice cream.

Yields 16 squares.

Ingredients

2 ½ cups flour      2/3 cup whipping cream

½ cup sugar       1 egg, beaten

1 teaspoon baking powder      1 cup rhubarb, cut into ½” slices

½ teaspoon baking soda      1 cup strawberries sliced

½ teaspoon kosher salt      2 tablespoons whipping cream

8 Tablespoons cold butter cut into pieces

Directions:

Preheat the oven to 425 degrees and prepare a sheet pan with a silpat or parchment paper.

In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and

kosher salt. Pulse it together.

Add the cold butter and pulse until the butter has been cut into the flour and you have

a coarse crumb.

In a small bowl beat together the cream and the egg. Add it to the mixture and pulse until

you have a dough that comes together but is still crumbly and wet.

Dump the dough out onto a generously floured counter top and gently fold the fruit into

the dough with your hands.

Using the extra flour, pat the dough into a disc. Using a floured knife, cut the disc

into 6-8 scones (depending on preference of size).

Brush the tops of the scones with the remaining 2 tablespoons of whipping cream.

Bake the scones for 10 minutes until slightly golden around the edges. Let the scones

cool for a few minutes and firm up before removing them from the pan.

Serve warm or at room temperature with strawberry jam.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Ingredients

2 small kohlrabi (about 1 pound, I used the green variety but purple would be prettier),

cut into matchsticks about ¼″ wide

1 large Honeycrisp apple (about ½ pound), cored and cut into matchsticks

About ¼″ wide

⅓ cup grated gouda cheese (optional, not shown)

¼ cup fresh tarragon leaves

3 tablespoons toasted sunflower seeds*

Lemon zest, to taste

1 to 2 tablespoons olive oil, to taste

1 to 2 tablespoons lemon juice, to taste

Flaky sea salt (like Maldon) and freshly ground black pepper, to taste

In a large serving bowl, combine the kohlrabi and apple matchsticks. Add the cheese,

if using, and the tarragon leaves and sunflower seeds. Shave lemon zest liberally over the bowl (I probably used about half of a small lemon’s worth or more).

Drizzle in 1 tablespoon olive oil and 1 tablespoon lemon juice, then sprinkle lightly with salt and black pepper. Use your hands to gently toss the salad, then add another drizzle of

olive oil and lemon juice if the salad seems dry. Finish with another light sprinkle of

salt and pepper and serve immediately.

Makes 5 cups of salad

Produce

1/2 cup Basil

1/4 cup Chives

3 cups Corn, cooked cut

2 cups Cucumber

Condiments

2 tbsp Mayonnaise, light

Salt & fresh ground pepper

In a medium mixing bowl, toss together the corn, cucumber, basil, and

chives. Stir in the mayonnaise. Add salt and pepper.

Serve within a few minutes, or store I a covered container in the fridge

until serving time.

Ingredients:

2 medium cucumbers or 3 small ones

1 tablespoon olive oil or avocado oil

2 teaspoons apple cider vinegar or vinegar of choice (omit for regular chips)

1/2 teaspoon sea salt or more if needed.

Directions

Slice cucumber very thin. Use a mandoline slicer for best results.

Remove excess moisture from slices using a paper towel.

Put cucumber slices in a large bowl and toss with oil, vinegar, and salt.

For dehydrator: Place slices on trays and dry at 125-135°F for 10-12 hours or until

crispy.

For oven: Place slices on parchment lined baking tray. Dry at 175°F for 3-4

hours or until crispy.

Allow slices to cool before serving.

Ingredients:

1/2 c, plus 2 T olive oil 2 plum tomatoes, peeled, seeded and diced (or 1 cup crushed

canned tomatoes)

2 pounds eggplant, cut into 1-inch cubes 1 c green olives, pitted and roughly chopped

salt, to taste 1⁄2 c white wine vinegar

1 large yellow onion, diced 1⁄4 c capers, drained and rinsed (don’t skip the rinse!)

2 celery ribs, thinly sliced 2 T sugar

2 cloves garlic, very thinly sliced 1⁄2 c roughly chopped basil leaves

3 T tomato paste 2 T roughly chopped parsley leaves

1⁄4 c water 3 T pine nuts, toasted until golden and cooled

Directions:

Preheat the oven to 425° and line 2 sheet pans with parchment paper

Toss the eggplant with 1/2 c olive oil, then spread out into an even layer on the sheet pans.

Bake until golden brown, about 20-25 minutes, tossing once about half way through to ensure even browning.

In the meantime, prep the rest of your ingredients. Transfer the browned eggplant to paper

towels to drain, then sprinkle with salt.

Heat a medium-large pot or high-sided skillet over medium heat, then add the remaining 3 tbsp olive oil

and the onions and celery. Season with salt, then cook until just starting to lightly brown, about 10 minutes. Add garlic, cook for one minute more, then add tomato paste and water. Cook until the water has mostly evaporated and the tomato baste starts to caramelize. Add the tomatoes, then simmer for 10 minutes.

Add the olives, capers, vinegar, raisins and sugar, then cook until thickened, about another 15 minutes.

Be sure to give it a stir every so often to prevent the bottom from burning. Turn off the heat, then add the eggplant, basil, parsley and pine nuts. Stir until everything is well combined, then taste and adjust seasoning as needed. Let cool to room temperature, then serve.

Leftovers can be stored in the refrigerator for up to a week.

spray pan

1 large eggplant (1 1/4 lb), unpeeled

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/2 cup marinara sauce

1 cup shredded part-skim Mozzarella, divided (4 oz)

1 tablespoon grated Parmesan cheese

Preheat oven to 500 degrees F. Line a large, rimmed baking sheet with parchment paper. Spray the

parchment with avocado oil spray.

Slice the eggplant into 1/4-inch thick slices. Arrange the slices on the prepared baking sheet. Spray with avocado oil. Season with kosher salt, black pepper and garlic powder. Roast 15 minutes.

Remove the baking sheet from the oven. Turn the eggplant slices to the other side. Spray again with oil.

Return to the oven and roast until browned and tender, 10-15 more minutes.

Remove the baking sheet from the oven. Reduce the oven temperature to 425 degrees F.

Arrange half of the roasted eggplant slices in the bottom of a greased 1-quart casserole dish. Spread

half the marinara sauce on top and sprinkle with half of the mozzarella, as shown in the video.

Arrange the remaining eggplant slices on top. Spread the remaining marinara sauce on top. Sprinkle

with the remaining mozzarella and with the Parmesan.

Bake the eggplant casserole until golden and bubbly, about 15 minutes. Allow to cool 10 minutes

before serving.

Ingredients:

1 pound Sunchokes scrubbed and sliced into 1/3" chunks

2 T olive oil

3 cloves garlic finely minced

1/4 c Parmesan cheese finely grated

Directions:

Preheat the oven to 425F. Scrub the Sunchokes under cold running water and slice

1/3-inch thick.

Add Sunchokes, garlic and olive oil to bowl and toss until coated. Add Parmesan cheese and

shake bowl until

Bake for 15 to 20 minutes, turning once, or until Sunchokes are turning golden brown on

the outside and tender inside.

2 T olive oil

2 pounds small Jerusalem artichokes, scrubbed and quartered

Salt and pepper

4 sprigs rosemary

¼ c butter

3 T balsamic vinegar

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat.

Add Jerusalem artichokes and ¼ cup water and season with salt and pepper.

Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender,

8–10 minutes. Uncover skillet and cook, stirring occasionally, until water is evaporated

and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer;

transfer to a platter. Add rosemary and butter to skillet and cook, stirring often,

until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits.

Spoon brown butter sauce and rosemary over Jerusalem artichokes.

Ingredients:

2 T olive oil

6 c cubed butternut squash

1 c uncooked quinoa + 2 c water (3 c cooked)

2 c corn

1 15 oz can black beans (a little more than a cup), drained and rinsed

1 T cumin

1 lime , juiced

salt and pepper, to taste

1 tomato (chopped)

1 avocado (diced)

2 c cheddar cheese (non-dairy cheese if vegan)

Salsa or hot sauce (optional, for serving)

Directions:

Preheat oven to 400°F.

Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, or

on the stovetop medium-high heat until soft, about 10-12 minutes.

Meanwhile, cook quinoa according to package instructions

In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and

black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.

Add tomato and avocado (you may prefer to wait until after baking to add the avocado).

Top with cheese.

Bake at 400°F for 10-15 minutes or until cheese is melted.

Ingredients:

1 large butternut squash about 3 lbs, peeled, seeded and cut into 1 inch cubes

1 1/2 tablespoons extra virgin olive oil

1 1/2 tablespoons pure maple syrup

1/2 teaspoon ground cinnamon

salt and black pepper to taste

Directions:

Preheat oven to 400 F degrees.

Line a baking sheet with parchment paper or lightly spray a baking sheet with cooking spray.

Spread butternut squash cubes out on the baking sheet. Drizzle evenly with olive oil then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using tongs or your hands, ensuring all the cubes are coated.

Place in the oven and roast for 35-40 minutes (rotating pan if necessary half-way) until squash is tender. Remove from oven and serve immediately or allow to cool.

Ingredients

3 tbsp Butter melted

2 tbsp Ranch seasoning

1 tsp Garlic powder

½ tsp Onion powder

Salt and pepper to taste

6 Small turnips cut in half

Preheat the oven to 400 degrees.

In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder

and onions powder. Stir to combine well.

Pour the butter mixture into the bottom of a casserole dish, and spread out

evenly.

Place the turnips cut side down into the casserole dish on top of the butter

mixture.

Add salt and pepper to taste to the turnips.

Bake for 30-40 minutes until the turnips are softened and browned.

Serve immediately with freshly chopped parsley for garnish if desired.

Ingredients:

2 medium turnips

1 T olive oil

1/2 tsp nutritional yeast flakes

1/4 tsp ground paprika

1/4 tsp garlic powder

Pinch Cayenne pepper

1/4 tsp salt or to taste

2 T vegan Parmesan [optional], *link to recipe

Directions:

Preheat oven 425° F.

Line a baking sheet with parchment paper, spray with oil and set aside. Peel turnip, cut into 1/4 inch matchsticks and place in a medium bowl.

Toss turnip with olive oil, and add the remaining seasonings. Transfer the seasoned turnips on a baking sheet in a single layer and bake for 30 minutes or until they are done, turning halfway. Serve immediately.

Note: Turnips are different from potatoes so don't expect the same crispy texture as potatoes. They have a delicious flavor and a great low carb substitute.