Monday, May 18, 2015

You picked up your share. Now what?

See the list of share items here

Recipes included are:
Roasted Asparagus & Mushroom Carbonara
Grilled Chicken with Rainbow Chard
Spinach Salad with Tahini Vinagrette
Chickpea Salad with Tahini Avocado Dressing
Creamy Carrot and Leek Soup
Fridge Pickled Kohlrabi and Carrots
Kohlrabi Salad
Sauteed Mizuna with Garlic and Fish Sauce
Brie Apple Arugula Quesadillas
Radish Leaf Pesto
Fresh Peas with Lettuce and Green Garlic
Apple Nachos
Rhubarb Mojito

Roasted Asparagus and Mushroom Carbonara
Roasted Asparagus and Mushroom Carbonara1 pound asparagus, trimmed and cut into bite sized pieces
8 ounces mushrooms, quartered
1 tablespoon olive oil
salt and pepper to taste
8 ounces fettuccine (or pasta of choice)
4 ounces bacon cut into 1 inch pieces or 4 ounces pancetta, diced
1 clove garlic, chopped
2 eggs
1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
plenty of fresh cracked black pepper
salt to taste
1 tablespoon parsley, chopped
  • Toss the asparagus and mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, mixing half way through.
  • Start cooking the pasta as directed on the package.
  • Cook the bacon in a pan, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second and turn off the heat.
  • Mix the egg, cheese, pepper and salt and parsley in a bowl.
  • Drain the cooked pasta reserving some of the water.
  • Mix the pasta, egg mixture, asparagus and mushrooms into the pan with the bacon, adding reserved pasta water as needed.

Grilled Chicken with Rainbow Chard | Gluten Free, Paleo recipe | FamilyFreshCooking.comGrilled Chicken with Rainbow Chard

1 pound Chicken Breast (pounded thin) or Chicken Tenders
1 bunch Rainbow or Swiss Chard
1 Shallot, diced
Extra Virgin Olive Oil
Black Pepper
Smoked Paprika
Shaved Parmesan Cheese
  • Preheat grill to medium high. Toss chicken with some olive oil and season with garlic salt, pepper & smoked paprika. Grilled for a few minutes each side until cooked through. Flip one time during cooking to get nice grill marks. 
  • Wash, dry and trim swiss chard. Remove the green leaves from the ribs, also slice the ribs. Heat a splash of oil in a skillet. Add the chopped shallot and cook for a few minutes over medium heat. Add the chopped chard stems, increasing heat to medium high. Cook about 6 minutes to soften. Add some more oil and the chard leaves one handful at a time. Toss with tongs. Reduce heat back to medium, cover and cook for another 5 minutes until chard is cooked through. Season with garlic salt, pepper and smoked paprika to taste. 
  • Top with grilled chicken and parmesan cheese. 

Spinach Salad with Tahini Vinaigrette 

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons tahini (sesame paste)
1/8 tsp. cayenne
About 1 tsp. kosher salt
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon honey
6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
3/4 cup radishes, cut into small wedges
2 tablespoons toasted sesame seeds
1 1/2 cups coarsely crushed pita chips

In a large bowl, whisk together oil, lemon juice, tahini, cayenne pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.

Chickpea Salad with Tahini Avocado Dressing
oh she glows -

For the dressing:
1 small avocado (about 1/2 cup flesh)
1-2 tsp extra virgin olive oil
1 garlic clove, chopped finely
3 tbsp tahini (or to taste)
2-4 tablespoons water (depending on the thickness desired)
2 tablespoon lemon juice (or to taste)
1/2 tbsp lime juice (if preferred)
3/4 teaspoon cumin, or to taste
1/2 teaspoon coriander
1/4-1/2 tsp kosher salt

In a food processor (or blender if you think it will work!), process the above ingredients together to make a sauce. Adjust, as needed, to taste. 
To make the salad:
2-3 cups greens (I used mix of romaine and spinach)
1 cup chickpeas, cooked
3/4 cup chopped veggies (such as, red onion, cucumber, orange pepper, tomato)
Freshly ground black pepper + Paprika
Toss with Tahini Avocado dressing, to taste

Bunny-Approved Creamy Carrot Soup Recipe with Leeks and Sauvignon Blanc | #soup #spring #easter
Creamy Carrot and Leek Soup

2 pounds carrots
3 large leeks
3 garlic cloves, minced
4 tablespoons butter
1 tablespoon fresh thyme leaves (1 tsp. dried)
1 teaspoon lemon zest
8 cups low-sodium vegetable stock (or chicken stock)
1 cup springy white wine, like Sauvignon Blanc
1/2 cup sour cream or creme fraiche
Salt and Pepper
  • Trim the carrots and chop them into rough 1/2 inch chunks. Trim the root-end off the leeks and cut the white section into quarters. Slice across into small 1/2 inch pieces. (Save the greens for homemade stock.) Place the chopped leeks in a colander and rinse thoroughly--they are often sandy.
  • Place a large pot over medium heat. Add the butter, carrots, leeks and garlic and saute for 10 minutes, stirring regularly.
  • Then add the thyme, lemon zest, stock, wine, 1 tsp. salt, and pepper to taste. Cover and bring to a boil. Stir and cover again. Simmer for 20-25 minutes, until the soup looks murky and the carrots are soft.
  • Ladle the soup into a high-powered blender. (You might have to do this in two batches.) Place the lid on the blender and open the top vent for steam. Lay a dish towel over the top of the blender and hold firmly as you turn the blender on. Pressure from blending hot liquids can blow the top off and burn you, so be careful--open vent, cover with towel, hold tight! Puree until smooth. Then add the sour cream to the blender and puree again.
  • Pour both batches back into the sauce pot and stir to blend. Serve warm.

Fridge Pickled Kohlrabi and Carrots 
The Root Cellar's Garden -

4 small kohlrabi
2 large carrots
2 Tbs salt
1 Cup white vinegar
1 Cup water
2 Tbs sugar
1 1/2 tsp pickling or kosher salt
3 garlic cloves, roughly chopped
1 tsp dill seeds
1/2 tsp brown mustard seeds
2 dried chili de arbol
6 black pepper corns, crushed

Start by peeling and slicing the kohlrabi. Place in a colander and salt with 2 T salt. Allow the kohlrabi to sit for an hour. In the mean time peel your carrots and cut into sticks. Combine all other ingredients in a sauce pan. When kohlrabi is done draining, rinse and pack with carrots into a quart jar. Boil remaining ingredients until all of the salt and sugar are dissolved and pour over carrots and kohlrabi. Cover and allow to cool on the counter then refrigerate. Let this sit in the fridge for two days before jumping in.

Kohlrabi Salad 
1/2 apple, such as Gala
2tablespoons rice vinegar
2 tablespoons sesame oil
1/2 chili
1 pinch cumin
1/2 teaspoon fish sauce
3 tablespoons chopped cilantro
Salt & freshly ground pepper to taste
  • With a sharp knife, cut off the “branches” of the kohlrabi. Peel it with a vegetable peeler.
  • Cut the kohlrabi into matchsticks either using a sharp knife of a mandolin. Do the same with the apple.
  • Toss the kohlrabi and the apple with the remaining ingredients and chill before eating.

Sauteed Mizuna with Garlic and Fish Sauce
Serious Eats -

1 bunch mizuna, about 10 ounces
2 cloves garlic, crushed
2 tablespoons oil
1 teaspoon fish sauce
1/4 lemon, fresh
salt to taste, about 1/4 teaspoon
freshly ground pepper
  • Wash and drain mizuna. The greens do not have to be completely dry. Roughly chop into 1-inch segments and set aside.
  • Place a wide and shallow pan or a wok over high heat. Add the two tablespoons of oil. Add the crushed garlic and stir around for 5 or so seconds.
  • Add the greens to the wok or pan and saute for 1 minute, stir around constantly. The mizuna should be softened but still crisp. Add the fish sauce and salt and stir around to distribute evenly. Garnish with a squeeze of lemon and freshly ground pepper. Serve warm or tepid.

Brie Apple Arugula Quesadillas
my recipes -

1 tablespoon Dijon mustard $
2 teaspoons apple cider
3 (10-inch) flour tortillas $
6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided $
1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
3 cups arugula, divided
3/4 teaspoon freshly ground black pepper, divided

Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

Radish Leaf Pesto Recipe
Chocolate & Zucchini -

2 large handfuls of good-looking radish leaves, stems removed
30 grams (1 ounce) hard cheese, such as pecorino or parmesan, grated or shaved using a vegetable peeler
30 grams (1 ounce) nuts, such as pistachios, almonds, or pinenuts (avoid walnuts, which make the end result too bitter in my opinion)
1 clove garlic, germ removed, cut in four
a short ribbon of lemon zest cut thinly from an organic lemon with a vegetable peeler (optional)
2 tablespoons olive oil, plus more to get the consistency you like
ground chili pepper

Put all the ingredients in a food processor or blender or mini-chopper, and process in short pulses until smooth. Scrape down the sides of the bowl once or twice. This produces a thick pesto; add more oil and pulse again to get the consistency you prefer. (This can also be done with a mortar and pestle; it's great for your karma and your triceps.) Taste, adjust the seasoning, and pack into an airtight container -- such as, a repurposed glass jar.

Fresh Peas with Lettuce and Green Garlic

4 tbsp. unsalted butter
5 small stalks green garlic, thinly sliced, or 3 cloves garlic, finely chopped
Kosher salt, to taste
1 1⁄2 cups fresh or frozen green peas
2 small heads butter lettuce (about 6 oz.), washed, cored, and torn into large pieces
Freshly ground black pepper, to taste

Heat 2 tbsp. butter in a 12″ skillet over medium heat; add garlic, season with salt, and cook, stirring often, until soft but not browned, about 3 minutes. Add peas and cook until bright green and tender, about 4 minutes. Stir in remaining butter, along with lettuce and 1 tbsp. water, season with salt and pepper, and remove from heat. Stir until lettuce is just wilted, about 1 minute.

Apple Nachos 

2 large apples
lemon juice
1/4 cup caramel sauce
1/4 cup nutella
2 Tbs chopped toasted almonds
2 Tbs chocolate chips
2 Tbs sweetened toasted coconut 

Slice apples thinly and sprinkle with lemon juice to prevent discoloration. Arrange on a platter. Gently warm nutella and drizzle on apples. Gently warm caramel and drizzle on apple slices. Sprinkle the remaining toppings and enjoy right away!  

Rhubarb Mojito

Not Without Salt -

1 oz white rum
2 oz rhubarb syrup (recipe below)
5 (or so) mint leaves
1 Tablespoon lime juice
lime zest

In the bottom of a glass add a bit of nutmeg, lime zest, mint leaves and the lime juice. Using a muddler or the end of a wooden spoon muddle the ingredients. You want to really bruise and break up the mint leaves. Add the rum and syrup, give a light stir then top with ice. Garnish with mint and a thin slice of rhubarb.

Rhubarb Syrup
This is enough syrup to make plenty of cocktails. If alcohol isn’t for you a couple ounces of this syrup added to sparkling water and a squeeze of lime makes a delightful non-alcoholic version of this drink.

8 oz chopped rhubarb (2-3 small stalks)
1 cup sugar
2 cups water
¼ teaspoon cinnamon
¼ teaspoon nutmeg
½ vanilla bean (optional)
  • Combine all the ingredients in a small pot. Bring to a boil then reduce to a simmer. Simmer for 5-7 minutes. Let cool completely.
  • Strain the ingredients. Reserve the rhubarb to top yogurt, ice cream or oatmeal.

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