Monday, April 27, 2015

Ideas on how to use this week's share items

Share items for the week of 4/27

Meatless Monday

Cajun Potato Salad
Budget Bytes -

2 1/2 lbs potatoes
3 large hard boiled eggs, peeled and chopped
3 scallions, sliced
2 stalks celery, diced
Handful of fresh parsley, roughly chopped
3/4 cup mayo
1 Tbs coarse brown mustard
1 Tbs red wine vinegar
1 Tbs blackened seasoning
3/4 tsp salt
  • Wash potatoes and cut into 1-1.5 inch cubes; place in a pot, cover with water, and bring to a boil. Boil for 7-10 minutes, or until they are very tender and fall apart when pierced with a fork. Drain. 
  • Combine mayo, mustard, vinegar, blackened seasoning, and salt to make the dressing.  
  • Combine scallions, celery, parsley, and eggs. Add the cooled potatoes. Pour dressing over top and stir. Refrigerate until ready to eat. 
Combine the following to create the Blackened Seasoning:
1/2 Tbs smoked paprika
1/2 tsp cumin
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp cayenne pepper
1/8 tsp garlic powder
Ground black pepper, to taste

Taco Tuesday

Crispy Black Bean & Feta Tacos with Brussels Sprouts Slaw
Dinner with Julie -
Black bean tacos
19 oz can black beans, rinsed and drained
Juice of a lime, divided
2 tsp chili powder
1/2 tsp cumin
salt and pepper
1/2-1 cup crumbled feta cheese
2 cups finely sliced brussels sprouts
1 tsp honey
canola oil for cooking
1 package small fresh corn tortillas
  • In a medium bowl, roughly smash the black beans with a squeeze of lime juice, chili powder, cumin, salt, and pepper. Toss in feta. In a separate small bowl, toss the shredded brussels sprouts and cilantro with a drizzle of olive or canola oil, honey, and a squeeze of lime juice. Season with salt & pepper. 
  • Heat a generous drizzle of oil in a heavy skillet over medium-high heat. Warm the tortillas to make them more pliable, then fill with the bean mixture, folding in half to enclose. Cook in the hot skillet, turning as necessary, until golden and crisp. Fill with brussels sprouts slaw and serve immediately. 

Roasted Potato & Asparagus Tacos with Kohlrabi Slaw 
herbivoracious -

6 medium potatoes, cut into 1/2" cubes
3 Tbs olive oil, divided
2 tsp cumin powder
1 bunch asparagus, washed, trimmed, and cut into 1 1/2" lengths
3 small kohlrabi, peeled and julienned or grated 
1/2 small sweet onion, thinly sliced
1/4 cup champagne vinegar
1/4 cup orange juice
1/2 sour cream or yogurt
juice of 1 lemon
1/4 lb feta, crumbled
1 ripe avocado, peeled and sliced
3 tsp salt, divided, plus more to taste
16 soft corn tortillas
  • Heat the oven to 375 F. Toss the potatoes with 2 tablespoons of olive oil, the cumin powder, and 1 and 1/2 teaspoons salt. Roast on a sheet pan in a single layer, turning occasionally with a spatula until golden brown and crispy. Taste and adjust salt. Set aside in a heatproof bowl.
  • Toss the asparagus with 1 tablespoon of olive oil and 1/2 teaspoon of salt, and roast on the same sheet pan until tender and beginning to brown, maybe about 10 minutes. Taste and adjust salt. Set aside in a heatproof bowl.
  • Reduce oven to 175 F.
  • Combine the kohlrabi, onion, vinegar, orange juice, and 1 teaspoon of salt.
  • Combine the sour cream and lemon juice with a pinch of salt and whisk. 
  • Put the plates in the oven to heat, and return the potatoes and asparagus to the oven to reheat.
  • Wrap the tortillas in a clean, moist kitchen towel and microwave until steaming hot and soft. Start checking after 1 minute.
  • To serve: on each plate, make two stacks of two tortillas each. In order, top with the potatoes and asparagus, then slaw, cheese, avocado, sour cream, and avocado. 

Wellness Wednesday

Raw Broccoli Salad
taste buddies -
3 cups of small-chopped broccoli (1/3-1/2" sized pieces)
2 cloves garlic, finely minced
2 Tbs cilantro, finely chopped
1 tsp cumin seeds
1/4 olive oil
Juice from 1 lemon
1/2 tsp salt

Combine ingredients in a non-reactive bowl. Cover and let sit for 1 hour in the fridge. And enjoy!

Spinach Apple Salad
Taste of Home -

2 Tbs cider vinegar
2 Tbs canola oil
1/4 tsp salt
1/4 tsp sugar
1 cup diced unpeeled apple(s)
1/4 cup chopped sweet onion
1/4 cup raisins
2 cups fresh spinach
2 cups torn lettuce
  • In a small bowl combine vinegar, oil, salt, and sugar. Add apple, onion, and raisins; toss lightly to coat. Cover and let stand for 10 minutes. 
  • Just before serving, combine spinach and lettuce in a large bowl, add dressing, and toss. 

Thirsty Thursday

Dreamy Pink Milkshake
oh joy! -

Milkshake02For the Rhubarb Puree:
1/2 lb rhubarb (about 2-3 stalks), cleaned, trimmed, and chopped
2/3 cup water
1/2 cup sugar
1/2 vanilla bean, scraped (include the pod)

Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium and simmer for 20 minutes, whisking often. Remove from heat. remove vanilla bean pod, allow to cool, and refrigerate.

For the milkshake:
1/2 cup milk
1 1/2 Tbs mascarpone cheese, at room temperature
1/2 vanilla bean, scraped
2 cups vanilla ice cream
1/4 cup rhubarb puree (give or take)
a few gingersnaps or vanilla wafers

Blend milk, vanilla, and mascarpone in a blender until smooth. Add ice cream and blend until just combined.

To serve, alternate 2 layers each of the rhubarb puree and milkshake.

Rhubarb Fizz Cocktail 
baked bree -

Rhubarb Syrup:
1 cup sugar
1 cup water
1 vanilla bean, split and seeded
1 1/2 cups fresh rhubarb, finely chopped

Add all ingredients to a medium saucepan and bring to a boil over medium heat. Cook for about 3 minutes, or until rhubarb is tender. Strain to remove pulp (optional) and remove vanilla bean. Pour into a container and store in the refrigerator for up to one week.

Rhubarb Fizz Cocktail:
8 oz gin
9 oz rhubarb syrup
1/2 cup fresh lemon juice
12 oz cold Prosecco
lemon rounds for garnish

Combine gin, rhubarb syrup, lemon juice, and ice in a pitcher. Pour into glasses filled with ice and top with Prosecco and a lemon round. Cheers!

Frittata Friday

Swiss Chard & Sausage Frittata
My Recipes -

2 Tbs olive oil
2 Italian sausages (8 oz total), casings removed
1/2 cup sliced red bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped onion
1 bunch swiss chard, chopped
8 large eggs
1/2 cup shredded cheddar cheese
1/4 tsp salt
  • Preheat broiler with rack positioned 4 inches from heat. Heat oil in a large, oven-proof frying pan over high heat. Cook sausage, stirring often, until browned, about 3 minutes. Add bell pepper, mushrooms, and onion and cook until vegetables are softened, about 3 minutes. Stir in swiss chard, reduce heat to medium, and cook, stirring occasionally until the chard is wilted, about 10 minutes. 
  • Meanwhile, whisk eggs in a large bowl until they start to foam. Stir in cheese and salt. Pour egg mixture into pan with vegetables. Cook on stove until the bottom sets, about 3 minutes. Broil until firm and browned, about 3 minutes. 

Asparagus Frittata for 2
the Perfect Pantry -

5 large eggs
1/2 cup grated cheddar cheese, to taste
Ground black pepper, to taste
2 tsp olive oil
1 small onion or shallot, minced
8 asparagus spears, stems trimmed, and chopped small
1/4 cup grated Parmigiano-Reggiano or asiago cheese
  • Preheat the broiler. 
  • In a small bowl whisk the eggs with a tablespoon of water. Stir in grated cheddar and black pepper. Set aside. 
  • In a small non-stick oven-safe frying pan, heat the oil over medium heat. Add onion and asparagus and saute for 2-3 minutes, until the onions are slightly browned. Pour egg mixture into pan and turn down heat to simmer. Cover and cook gently 4-5 minutes, or until the eggs are almost set. 
  • Sprinkle the Parmigiano-Reggiano cheese over the eggs and place the pan under the broiler until the cheesy top is bubbling. Let stand for 5 minutes before serving. Can be served hot, room temperature, or cold. 

Saucy Saturday

Rhubarb-Date Chutney
Washington Post -

2 Tbs orange juice
1/3 cup cider vinegar
1/4 light brown sugar
1 Tbs minced fresh ginger
1/4 tsp ground cinnamon
2 cups fresh rhubarb, trimmed and sliced into 1-inch pieces
1/2 cup pitted dates, chopped

In a medium saucepan, add orange juice, vinegar, brown sugar, ginger, and cinnamon and bring to a simmer over medium-high heat. Reduce heat to low and cook for about 5 minutes. Add rhubarb and dates, increase heat and bring back to a lively simmer. Reduce heat and cook gently until rhubarb is fork-tender, about 5 minutes. Remove from heat and allow to cool.
Makes about 1 1/2 cups. Keeps well in the fridge for up to 1 week. Freezes well for up to a year. Pairs well with meat and fish.

Cinnamon Apple Butter (Slow Cooker)
Always Order Dessert -

8 semi-tart apples
3 cups apple cider (or apple juice if cider is unavailable)
1 tsp lemon juice
1 Tbs cinnamon
1/4 tsp ground cloves
1/2 tsp nutmeg

Add the apples to your slow cooker. sprinkle spices on top. Add cider - it should just cover the apples. Set slow cooker to "Low" and cook for 12-15 hours.
Once the apples of softened and darkened and the liquid has reduced, use a standard or immersion blender or a food mill to process until smooth. And enjoy! (If it is still too wet/soupy for you, you can transfer to a pot and cook on medium heat on the stove for 10-15 minutes until the liquid has reduced)

Stir-Fry Sunday

Stir-Fried Chicken and Mustard Greens with Ginger 
cookthink -

2 Tbs soy sauce
1 tsp rice wine vinegar
2 Tbs water
1 tsp corn starch
1/4 tsp ground black pepper
1/4 tsp salt
2 boneless chicken breast halves, thinly sliced
4 tsp canola oil, divided
1/2 lb mustard greens, de-stemmed and thinly sliced
1 thumb ginger, minced
  • In a small bowl, whisk together the soy sauce, vinegar, water, corn starch, and black pepper. Set aside. Season chicken with salt and pepper. 
  • Heat 2 tsp oil in a large non-stick pan over high heat. Add chicken and brown for 4-6 minutes. Remove and set aside. 
  • Add 2 tsp oil to the pan. Stir in mustard greens and cook for 1 minute. Add half the ginger and a splash of water. Cook about 3 minutes, stirring occasionally, or until the mustard greens start to wilt. Add the chicken and remaining ginger and cook, stirring often, until the chicken is cooked through. Drizzle sauce on chicken-greens and cook 1-3 minutes until the sauce thickens. Serve and enjoy!

Indian-Style Asparagus with Lemon and Cumin 

1 lb fresh asparagus
1 inch fresh ginger, grated or minced 
1 tsp cumin seeds 
1 Tbs olive oil 
1 tsp salt (to taste)
2 Tbs fresh squeezed lemon juice 
a pinch of sugar
ground black pepper

Cut asparagus into bite sized pieces. Heat the oil and cumin seeds. Once the seeds begin to pop, add the ginger. Fry for a few seconds then add the asparagus and salt. Cook uncovered 5-10 minutes, stirring frequently. 
When the asparagus begins to caramelize and brown, add the lemon juice and sugar. Turn heat off and allow to rest for a few minutes. Sprinkle with black pepper, stir, and serve. 

1 comment:

  1. Thank you so much for the great ideas for this week's share!