WellesleyWeston Magazine

SPRING 2013

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/107826

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JAMENPERCY / DREAMSTIME.COM food & wine "brighter, lighter flavors " ARUGULA HUMMUS FROM DOVER FARM 1 (15 oz.) can garbanzo beans, drained ∕4 cup fresh lemon juice 1 2 cloves garlic ∕4 packed cup arugula leaves 2 tbsp. olive oil ∕4 cup tahini (ground sesame Salt and freshly ground 1 1 Fresh mint sparks Sewall's avocado and cucumber canapés. These seed paste) black pepper, to taste snacks, served on two-inch squares of toast, echo the kind of finger food that might appear on the set of Mad Men. A layer of avocado puree is topped with a fresh cucumber salad, creating contrasting textures and shades of green. Place the garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor. Pulse until the garbanzo beans are chopped. With the motor on, slowly drizzle in the olive oil, blending until the mixture is smooth. Season with salt and pepper. Serve as a dip with pita bread wedges, crackers, or sliced vegetables. Leafy spring greens, such as spinach or chard, may seem more Makes about 2 cups appropriate for the sauté pan than the appetizer tray, but they can be used in appetizers. Susan Barrett, a volunteer at Dover Farm, devotes herself to finding a wide range of recipes for customers of the farm's CILANTRO CHICKEN FROM DOVER FARM 4 boneless chicken breast halves (2 lbs. total) 1 tbsp. honey ∕4 cup lime juice 1 tbsp. olive oil 1 ∕2 cup chopped fresh cilantro 1 6 cloves garlic, chopped 1 1 MRECO99/ DREAMSTIME.COM baby white turnips n ∕2 tsp. salt ∕4 tsp. pepper Place the chicken breasts between two sheets of waxed paper. On a sturdy cutting board or countertop, pound the chicken to an even thickness (about 1∕2 inch) and place in a shallow bowl or a re-sealable plastic bag. n In a small bowl, mix together the lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over the chicken and turn the pieces to coat evenly. Cover and refrigerate at least 30 minutes or overnight. n Lay the chicken on a grill over medium heat and cook, turning once, until no longer pink in the center, about 4 to 6 minutes per side. n Let the chicken rest for 10 to 15 minutes. Slice into bite-sized pieces and skewer each one with a toothpick before serving. Serves 8 as an appetizer Community Supported Agriculture (CSA) program. She posts some recipes on the farm's website, and sends others through an e-mail that lists the vegetables in each week's share. Farmer Bryan Austin also We l l e s l e y We s t o n M a g a z i n e | s p r i n g 2 0 1 3 makes suggestions to customers at the Dover Farm booth at the Wellesley Farmer's Market. "We look for recipes for unusual vegetables – kohlrabi, bok choi, baby white turnips – because people are less likely to know what to do with those. We also look for unusual recipes for more ordinary vegetables," says Barrett. 174

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