Evening Meal Dates

May 23, 2019



Sue Roundy, President
Marney Reynolds,Vice President
Ande Finley, Treasurer
Nancy Wallace, Secretary
Christine Langley
Heather Harrison
Aliza Finley
Dixie Budke
Jean Perry, Emeritus
Michele Heller, Emeritus


March 2013 Recipes

Recipe Archive

Farmstand Shepherd’s Pie
Serves 6-8
This recipe is easily adapted to use any fresh vegetables available.  The pie can be embellished with meat stock and dairy in the mashed potatoes.  We kept it simple.

2 lbs potatoes or combo of potatoes & roasted winter squash
2-3 Tbs olive oil
1 large onion, diced
4 plump garlic cloves
2 carrots, diced
4 cloves garlic, finely diced
1 small head cabbage, thinly chopped
1 small head celeriac, peeled and diced
2 Tbs chopped assorted fresh herbs (thyme, oregano, fennel, etc.)
Optional:  1 lb. ground meat
Salt and pepper to taste

1. Cube potatoes, cover with salted water, and bring to a simmer over medium heat.  Cook until tender.  Set aside.
2. If using ground meat, brown in a sauté pan and season with salt and pepper.  Set aside.
3. In a soup pot over medium heat, sauté onions in olive oil for 3 minutes.  Add carrot, garlic, and celeriac and sauté until vegetables begin to soften, stirring often.  Add cabbage and a little water or broth if needed to prevent the stew from sticking.  Season with chopped herbs and add optional browned meat and pan juices, simmering gently until vegetables are just tender.  Stew should not be too wet – use extra liquid in the mashed potatoes.  Season to taste with salt and pepper.
4. While stew simmers, mash potatoes and roasted squash using some potato cooking liquid or liquid from the stew to produce a smooth mash.  Season well with salt and pepper.
5. Preheat oven to 375 degrees.  Butter or oil a large casserole dish.  If a bottom layer of potatoes is desired, use a spatula to smear a ½ inch thick layer on the bottom of the dish.  Spoon stew on top of potatoes and top it with remaining mash.  May be finished under the broiler for nicely browned potatoes.  Cool for 15 minutes before serving.

Nettle Pesto
Makes about 3 cups

Wear gloves and sleeves to prevent the temporary stinging from the nettles (uncomfortable, but not poisonous).  Or chop the leaves from the stems after cooking which deactivates the chemicals which cause the stinging sensation.

9-10 cups young nettles, washed
1 ½ cup (or less) olive oil
10 cloves or 3 Tbs pureed garlic

Salt and pepper to taste
Optional:  pine nuts, walnuts, or sunflower seeds
Lemon juice to taste

1. Blanch nettles in a pot of boiling, salted water (should taste like the ocean) for one minute.  Immersing using a deep colander works well.
2. Remove from water and rinse quickly with cold water to stop the cooking process. Drain and/or squeeze to remove the excess liquid (which makes a healthful drink).
3. Process all ingredients in a food processor or blender. Season with salt and pepper to taste.  Store in an airtight container in the refrigerator or freeze.

Chocolate Hazelnut Shortbread
Makes a 9 x 9-inch pan, 12 squares

1 cup butter
2 ¼  cups flour
½  cup sugar
¼ tsp salt
½ cup ground hazelnuts
Chocolate Glaze
1/4 cup butter
½ cup chocolate chips or good quality chocolate bar, broken into pieces

1. Toast nuts on a baking pan at 325 degrees for 5-10 minutes until fragrant. Chop, blend, or process until fine.  
2. Mix all ingredients in a food processor or mixer.  Press into pan.
3. Bake for 15 minutes or until top is golden brown and a toothpick inserted into the center comes out clean.  Cool completely.  
4. Spread chocolate glaze over shortbread. Cool before cutting.

Download a PDF of the March 2013 recipes.