Monday, June 8, 2015

Recipes for this week

See the share list here 

Recipes included are:
Mulberry Pancakes
Rhubarb Bellini

Small/Large veg shares:
Sugar Snap Pea & Cilantro Slaw
Grilled Romaine Salad
Mediterranean Cucumber Roll-Ups
Roasted Beets with Balsamic Glaze
Creamy Parmesan Spinach Salad

Large Veg shares:
Sugar Snap Pea & Fennel Salad
Orange Braised Fennel
Zucchini, Mint & Yogurt Spread
Spring Arugula Salad with Penne

Mulberry Pancakes
Trumatter in a Nutshell -

1 cup all purpose flour
Pinch of baking powder
2 Tbs granulated sugar
2 eggs
1/2 cup skim milk
1 tsp vanilla
1/2 cup mulberries

Mix everything in a bowl except the mulberries. Heat and grease a large-non-stick griddle. Gently fold the mulberries to the batter. Ladle spoonfuls onto the griddle and cook on both sides until golden. Serve with honey and more mulberries.

Rhubarb Bellini 
Cooks with Cocktails -

3/4 lb rhubarb, trimmed and finely sliced
1/4 cup sugar
Rhubarb Belini1 bottle Prosecco or Champagne

  • In a small pan, throw in the rhubarb, sugar and a couple of tablespoons of water.
  • Put a lid on top, bring to the boil and simmer for a couple of minutes. Remove the lid and simmer for a few more minutes, stirring occasionally, until you get a thick compote consistency.
  • Wiz up with an immersion blender or add to a standard blender until you have a lovely smooth puree.
  • Leave to cool, then stir again and divide the puree between six glasses. Pour over your Prosecco or Champagne, stirring as you pour with a long spoon or something similar, until the glass is three-quarters full. Stop stirring and top it up with the bubbly and you’re done!

Sugar Snap Pea & Cilantro Slaw 

about 3 cups of snap peas, sliced thinly lengthwise

about 1 cup of green cabbage, shredded
about 1 cup of purple cabbage, shredded
a large handful of cilantro, finely chopped
2 cloves of garlic, minced
the juice of 1/2 a lemon
1/3 cup of mayo
salt + pepper
  • Place the chopped snap peas and cabbages in a large bowl and give it a quick toss to combine. 
  • Then in a small bowl add the cilantro, garlic, lemon juice, mayo, and salt and pepper to your liking. Stir to combine. Taste and adjust any seasoning if necessary. 
  • Then add the mayo mixture to the snap peas and cabbage. Stir until everything is combined. 
  • You can make this a day or so ahead of time and keep in covered in the fridge until you're ready to serve. This will keep for a couple of days in an air tight container in the refrigerator. 

Grilled Romaine Salad
Romaine Lettuce salad
6 strips bacon
2 tbsp. olive oil
2 tbsp. balsamic vinegar
2 tbsp. Worcestershire sauce

5 heads romaine lettuce, halved lengthwise, rinsed and dried
Kosher salt and freshly ground black pepper, to taste
4 oz. blue cheese, crumbled
  • Heat bacon in a 12" skillet over medium heat, and cook, turning once, until crisp and fat is rendered, about 10 minutes. Transfer bacon to a plate, reserving 2 tbsp. drippings, and let cool; crumble and set aside. Transfer reserved drippings to a bowl, and add oil, vinegar, and Worcestershire; whisk until smooth, and set dressing aside.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Working in batches, if necessary, place romaine halves cut-side down on grill, and cook, turning once, until charred and slightly wilted, about 4 minutes.
  • Transfer lettuce cut-side up to a serving platter, and season with salt and pepper; drizzle with dressing, and sprinkle with reserved bacon and blue cheese.

Mediterranean Cucumber Roll-ups

1 large cucumber
⅛ tsp. ground black pepper
6 tbsp. roasted garlic hummus
6 tbsp. roasted red pepper, chopped (sun-dried tomatoes would be good too)
6 tbsp. crumbled feta
    Mediterranean Cucumber Roll Ups
  • Use a vegetable peeler to shave off long, thin slices of cucumber. You could also cut the cucumber into thin slices using a knife. Don't use the inner slices of cucumber that are full of seeds. You should get around 12 useable slices off of one cucumber.
  • Sprinkle each slice of cucumber with a pinch of black pepper. Evenly spread about 1½ tsp. of hummus on each cucumber slice. Sprinkle 1½ tsp. of chopped red pepper and 1½ tsp. of crumbled feta on each slice.
  • Pick up one end of the cucumber slice and roll the cucumber around the filling. End with the seam on bottom and secure with a toothpick. Don't try to roll them up too tight or the filling will squeeze out.

Roasted Beets with Balsamic Glaze 

Balsamic Roasted Beets2 lb red beets, tops removed and scrubbed clean
Olive oil
1/2 cup balsamic vinegar 
2 tsp sugar
1 tsp freshly grated orange zest 
freshly ground black pepper
  • Preheat oven to 400°F. Line a roasting pan with aluminum foil. Place the beets in the pan. Rub olive oil over the beets, and sprinkle with salt. Cover the beets with another sheet of aluminum foil. Roast for 1 to 2 hours, depending on the size of the beets and how old they are. After 1 hour, test every fifteen minutes by poking a beet with the tines of a fork. Once the fork tines go in easily, the beets are tender and cooked. Remove from the oven.
  •  While the beets are cooling, prepare the balsamic glaze. In a small, shallow saut√© pan, add the balsamic vinegar and sugar. Heat on high until the vinegar has reduced to a syrup consistency. Remove from heat.
  • After the beets have cooled for several minutes, but are still warm to the touch, peel off the outer skins and discard. Cut the beets into quarters or more, bite-sized pieces.
  • Place beets in a serving bowl. Pour balsamic glaze over the beets. Stir in grated orange zest, and add salt and pepper to taste.
  • Garnish with a little orange zest to serve.

Creamy Parmesan Spinach Salad 
Aunt Bee's Recipes -

4 grilled chicken breasts
1/2 cup mayonnaise
2 tsp lemon juice
1/2 tsp Worcestershire sauce
2/3 cup shredded parmesan cheese
2 tsp fresh parsley, chopped
1/4 tsp black pepper
1 clove garlic, minced
2 tsp olive oil
1/2 cup half & half
12 oz baby spinach
Optional toppings: parmesan cheese, red onion, cucumber, croutons, sun dried tomatoes, olives, etc

Place mayo, lemon juice, worcestershire, shredded parmesan, parsley, garlic, olive oil, and half & half in a blender or food processor. Blend until smooth. Place spinach in a large bowl and toss with dressing until coated. Divide among 6 plates and top with chicken and additional toppings as desired. Serve immediately.

Sugar Snap (or Snow!) Pea & Fennel Salad with Apple Cider Vinaigrette
Gourmande in the kitchen -

1 Tablespoon apple cider vinegar
Sugar Snap Pea, Spring Peas and Fennel Salad Gourmande in the Kitchen2 Tablespoons extra virgin olive oil or walnut oil
1 teaspoon Dijon mustard
2 teaspoons finely chopped shallots
1/4 teaspoon fine sea salt
2 cups sugar snap or snow peas, tough strings removed, cut into thin strips
1 cup cooked peas
1 small fennel bulb, trimmed and cut into thin strips (reserve a few fronds for garnish)
1 Tablespoon chopped fresh tarragon
Freshly ground black pepper
½ cup toasted walnuts
  • Whisk together the vinegar, oil, mustard, shallots and salt in a large bowl.
  • Add the snap peas, peas, fennel, tarragon to bowl.
  • Toss to coat and season to taste with pepper.
  • Garnish with fennel fronds and top with toasted walnuts. Season to taste with additional salt and pepper if desired.

Orange-Braised Fennel
Martha Stewart -

2 bulbs fennel, trimmed (1.5 lbs)
1 Tbs unsalted butter
1 Tbs olive oil
1 1/2 cups fresh squeezed orange juice (about 3 oranges)
coarse salt and ground pepper
Orange-Braised Fennel1/2 cup dry white wine

  • With a large knife, cut each fennel bulb lengthwise into four slices. In a large skillet over medium heat, heat butter and oil until sizzling. Lay fennel slices in skillet; cook, turning once, until browned, about 5 minutes per side.
  • Pour orange juice over fennel; season with salt and pepper. Bring mixture to a boil, then reduce to a simmer. Cook until fennel is tender, about 15 minutes. Add wine, and continue cooking until fennel is very tender and sauce has thickened, about 10 minutes more. Season with salt and pepper, as desired, and serve warm.

Baked Broccoli-Parmesan Dip 

2 teaspoons olive oil
1/4 cup Panko
8 ounces Cream Cheese, at room temperature
2 1/2 cups fresh broccoli florets
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/4 cup grated Parmesan
1/4 cup milk
1 tablespoon c
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 375 degrees. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  • Heat olive oil in a large skillet over medium high heat. Add Panko and cook, stirring, until browned and toasted, about 3 minutes; set aside.
  • In a large bowl, combine cream cheese, broccoli, 1/2 cup cheddar cheese, sour cream, Parmesan, milk, creole seasoning, garlic powder and onion powder; season with salt and pepper, to taste.
  • Spread broccoli mixture into the prepared baking dish; sprinkle with remaining 1/4 cup cheddar cheese. Place into oven and bake until bubbly, about 20-25 minutes.
  • Serve immediately, sprinkled with Panko, if desired.

Zucchini, Mint & Yogurt Salad
1 large zucchini, sliced lengthwise and cut into 1/2-inch moons
2 Tbs olive oil
1/2 cup Greek yogurt
2 Tbs mint, roughly chopped
zest f 1 lemon
salt and pepper
green olives for garnish (optional)
  • Heat oil in a skillet over medium-high heat. Sprinkle zucchini slices with salt and pepper and add to the pan. Cook for about 5 minutes, turning once, until both sides are nicely browned. Remove from heat.
  • Once zucchini have cooled to room temperature, place in a food processor. Add mint and lemon zest (reserving a bit of both for garnish), a pinch of salt, pepper and yogurt. Pulse until pureed.
  • Spread dip onto a serving plate, drizzle with remaining olive oil and sprinkle with reserved mint and lemon zest. Add olives if desired.
  • Serve with pita wedges or sliced vegetables.

Spring Arugula Salad with Penne

3 cups baby arugula (can do a combination with spinach if desired)
6 oz penne pasta
1/4 cup sun dried tomatoes, chopped
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt and fresh ground pepper to taste
1 cup canned garbanzo beans (chick peas), rinsed and drained
4 tbsp Parmigiano Reggiano, freshly shaved 
  • Boil pasta in salted water according to package directions for al dente. Drain and run under cold water to stop the cooking.
  • Toss the pasta with baby arugula, sun dried tomatoes, chick peas, oil, vinegar, half of the cheese, salt and fresh cracked pepper to taste. Divide between 4 plates and top with remaining shaved parmesan cheese.

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