Kite Hawk Farms

recipes from the kitchen of kite hawk farms

Hakurei Turnips

Zesty Roasted Carrots

  • Carrots
  • Salt and pepper
  • Olive oil
  • Lemon

Directions: Preheat oven to 450 degrees. Cut carrots into 3 inch long, ½ inch wide sticks. Toss carrots on baking sheet with salt, pepper, and a drizzle of olive oil. Roast 10 minutes then toss and roast another 10 minutes (20 minutes total). While carrots roast, zest and halve lemon. Remove from oven and add a sprinkle of lemon zest and a squeeze of lemon juice. Serve and enjoy!

Glazed Hakurei Turnips

  

  •  2 lbs of Hakurei Turnips
  • ¼ Cup unsalted butter
  • 3 T. Sugar
  • Salt and Pepper

Directions: Remove greens from turnips and reserve. Place turnips in a skillet and cover halfway with water. Add butter, sugar, and salt to taste. Bring to a boil. Stir occasionally until liquid is thickened to a syrup, about 15 minutes. Add greens to the skillet and cook until wilted, 3-4 minutes. Serve as a side with your favorite dish and enjoy!

Kale and Hakurei Turnips Stir Fry

  •   4 slices of bacon
  • 1 T. olive oil
  • 1 1/2 cups 1/4" cubed hakurei turnips
  • 3 cloves garlic, diced
  • 4 kale leaves
  • 1 T. ginger, minced
  • 2 T. white wine vinegar
  • 2 T. soy sauce
  • salt and pepper

Directions: Crisp bacon in wok, remove and set aside, once cool crush into bits. Remvoe all but 1 T. of bacon fat and add 1 T. of olive oil. Heat on medium-high until hot but not smoking. Add turnips and cook until lightly browned, remove and set aside. Add chopped kale and stir until wilted. Add bacon and turnips back to pan. Add garlic and ginger and cook until fragrant, about 30 seconds. Add white vinegar and soy sauce, cook until coated. Salt and pepper to taste. Serve and enjoy!

Kale and Orange Salad

  • 1 bunch kale
  • 2/3 Cup toasted sliced almonds
  • 1/3 Cup sliced green onions
  • 3 oz. goat cheese
  • 1 orange, peeled and segmented then sliced in half

Vinaigrette

  • 3 T. red wine vinegar
  • 3 T. olive oil
  • 2 T. orange juice
  • 1 1/2 t. dijon mustard
  • 1 t. honey

Directions: Add kale, almonds, green onions, and orange segments to a salad bowl. Combine vinaigrette ingredients in a small bowl and mix. Toss vinaigrette dressing into salad and top with orange segments and goat cheese. 

Italian Sweet and Sour Dressing

  • ½ Cup vegetable oil
  • 2/3 Cup red wine vinegar
  • 2 T. sugar
  • 1 t. salt
  • 1 t. ground black pepper
  • 1 t. dry mustard
  • 1 t. worcestershire sauce
  • ½ t. tabasco sauce
  • 3 cloves garlic

Directions: Combine all ingredients in a blender until smooth and add to our salad mix with your favorite toppings. Makes 2 cups.

Maple Syrup Brussel Sprouts

  • 1/2 lb brussel sprouts, halved lengthwise
  • 1 T. olive oil
  • 1 T. maple syrup
  • salt and pepper

Directions: heat oven to 450 degrees. Coat baking sheet in oil. Add halved brussel sprouts to pan and coat with olive oil, salt, and pepper. Cook in oven 10 minutes, toss and cook another 10 minutes. When done coat with maple syrup, season with salt and pepper to taste and enjoy!

image21

Italian Roasted Zucchini

   

Serves 4

   

  • 2 Zucchini
  • 1 t. dried basil
  • 1/2 t. dried rosemary
  • 1/2 t. garlic powder
  • 1/4 t.  cayenne pepper
  • 1/4 t. ground fennel
  • 1/4 t. red pepper flakes
  • Salt and Pepper 
  • 1 T. olive oil
  • 1/2 Cup panko
  • 1 Cup mozzarella cheese

  

Directions: Preheat oven to 425 degrees. Trim and cut zucchini into ¼ inch thick rounds. In small bowl mix together basil, rosemary, garlic powder, cayenne pepper, fennel, and red pepper flakes. On baking sheet toss zucchini rounds, seasoning mix, olive oil, and a dash of salt and pepper to taste.  Roast in oven for 15 minutes. After 15 minutes remove and preheat oven to broil. While oven preheats sprinkle, zucchini rounds with mozzarella cheese and panko. Broil zucchini for 1-3 minutes watching carefully to ensure they do not burn. Serve and enjoy!