Tuesday, June 16, 2015

Recipes for this week's share

See share list here 

Fruit Shares:
Pickled Cherries
Fresh Apricot Upside-Down Cake

Small Large Veg Shares:
Citrusy Carrots with Parsley
Mini Cauliflower Pizzas
String Beans with Shallots
Linguine with Bacon, Goat Cheese, and Snap Peas
Shaved Zucchini
Peanut, Mango, and Cucumber Salad
Bok Choy and Mint Salad

Large Veg Shares:
Ignacio Matto's Grilled Favas
Linguine with Red Cabbage
Israeli Tomato Salad
Kemp's Eggs on Toast with Dandelion Greens

Pickled Cherries
Pickled Cherries by Nutmeg Nanny
3/4 cup apple cider vinegar
3/4 cup water
1/4 dark brown sugar

2 teaspoon whole black peppercorns
1 pound fresh cherries, stemmed and pitted
5 sprigs fresh thyme
  • In a medium saucepan over medium heat and add apple cider vinegar, water, dark brown sugar and peppercorns. Cook until the sugar dissolves.
  • Reduce the heat to medium-low and add in cherries and thyme. Cook for about 5 minutes until the cherries have just started to soften.
  • Add cherries to the quart jar and top with strained vinegar mixture.
  • Let cool on the counter, cover and refrigerate. Let set overnight before using.

Fresh Apricot Upside-Down Cake
Epicurious - http://www.epicurious.com/recipes/food/views/fresh-apricot-upside-down-cake-108370

For topping
1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
10 or 11 small (2- to 2 1/4-inch) fresh apricots (1 1/4 lb), halved lengthwise and pitted
Special equipment: a 10-inchwell-seasoned cast-iron or heavy nonstick skillet (at least 2 inches deep)
  • Preheat oven to 375°F.
  • Heat butter in skillet over moderate heat until foam subsides. Reduce heat to low and sprinkle brown sugar evenly over butter, then cook, undisturbed, 3 minutes (not all of sugar will be melted). Remove skillet from heat and arrange apricot halves, cut sides down, close together on top of brown sugar.

Fresh Apricot Upside-Down Cake recipeFor cake:
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 large eggs at room temperature for 30 minutes
3/4 cup well-shaken buttermilk
  • Sift together flour, baking powder and soda, and salt into a small bowl.
  • Beat together butter, sugar, and extracts in a large bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes in a standing mixer or 3 to 4 minutes with a handheld. Beat in eggs 1 at a time, then beat until mixture is creamy and doubled in volume, 2 to 3 minutes.
  • Reduce speed to low and add flour mixture in 3 batches alternately with buttermilk, beginning and ending with flour mixture, and beat just until combined.
  • Gently spoon batter over apricots and spread evenly
  • If your skillet isn't ovenproof, wrap handle with heavy-duty foil (or a double layer of regular foil) before baking. Bake cake in middle of oven until golden brown and a wooden pick inserted in center comes out clean, 40 to 45 minutes.
  • Wearing oven mitts, immediately invert a large plate over skillet and, keeping plate and skillet firmly pressed together, invert cake onto plate. Carefully lift skillet off cake and, if necessary, replace any fruit that is stuck to bottom of skillet. Cool to warm or room temperature.

Citrusy Carrots with Parsley
my recipes - http://www.myrecipes.com/recipe/citrusy-carrots-parsley
Citrusy Carrots with Parsley Recipe
1 pound peeled carrots 
1/4 cup water 
1/4 cup orange juice 
1 tablespoon honey
1 tablespoon butter 
1/4 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Cut carrots into 1-inch pieces. Bring to a boil in a large skillet with water, orange juice, and honey; reduce heat to medium, cover, and cook 8 minutes or until crisp-tender. Drain and toss with butter, parsley, salt, and pepper

Broccoli Cheddar Pasta Bake
asta Bake | Fork Knife Swoon
2 cups broccoli, cut into 1/2-inch to 1-inch pieces
2 tbsp olive oil
1/2 tbsp fresh garlic, minced
2 tbsp all-purpose flour
2 cups fat-free milk
1 tbsp spicy brown or Dijon mustard
1 tsp kosher salt
1/2 tsp freshly-ground black pepper
1/2 tsp smoked paprika
1/2 tsp ground nutmeg
1 cup low-fat sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
  • Preheat the oven to 350 degrees. Cook the pasta al dente according to the package directions. Add the broccoli florets to the boiling water for the last two minutes of cooking the pasta. Drain the pasta and broccoli and set aside.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and cook for a minute or two until it begins to brown. Add the flour, and whisk until a smooth roux forms. Add the milk, mustard and the spices and continue whisking until the mixture thickens, about 1-2 minutes. When the sauce begins to bubble, add the cheddar cheese and stir until melted.
  • Add the pasta and broccoli to the sauce and stir until combined. Pour the pasta mixture into an oven-safe casserole dish and sprinkle with the Parmesan cheese. Bake until the pasta is warmed through and the top is golden brown, about 15-20 minutes. Serve warm.

Mini Cauliflower Pizzas
Mini Cauliflower Pizzas - These pizzas are made into easy single-serving portions and are so much healthier with a crisp cauliflower crust! 98.5 calories.
1/3 cup marinara sauce
1/2 cup shredded mozzarella cheese
1/4 cup pepperoni minis
2 tablespoons chopped fresh basil leaves

1 head cauliflower, chopped
1 large egg
1/3 cup shredded mozzarella cheese
2 tablespoons freshly grated Parmesan
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • To make the cauliflower crust, add cauliflower to the bowl of a food processor and pulse until finely ground, yielding about 2-3 cups.*
  • Transfer to a microwave-safe bowl. Cover loosely and place into microwave for 4-5 minutes, or until softened; let cool.
  • Using a clean dish towel or cheese cloth, drain cauliflower completely, removing as much water as possible.
  • Transfer cauliflower to a large bowl. Stir in egg, mozzarella, Parmesan, basil, oregano, garlic powder and onion powder; season with salt and pepper, to taste.
  • Using an ice cream scoop, spread cauliflower mixture into a circle for each pizza and place onto the prepared baking sheet. Spray lightly with nonstick spray and bake for 10-12 minutes, or until golden.
  • Top each cauliflower round with marinara, mozzarella and pepperoni minis. Place into oven and cook until the cheese has melted, about 3-4 minutes.
  • Serve immediately, sprinkled with basil, if desired.

String Beans with Shallots
barefoot contessa - http://www.barefootcontessa.com/recipes.aspx?CookBookID=0&RecipeID=176

1 pound string beans, ends removed 
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper
  • Blanch the string beans in a large pot of boiling salted water for 2-3 minutes, until crisp-tender. Drain immediately and immerse in a bowl of ice water. 
  • Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. 

Linguine with Bacon, Goat Cheese, and Snap Peas 

8 slices bacon, cut into ½ inch pieces
1 cup pecans
2 tablespoons coarse salt
8 ounces linguine
2 cups sugar snap peas, trimmed and cut diagonally into ½ inch slices
¼ cup sliced scallions
¼ cup olive oil
1 tablespoon fresh lemon zest
8 ounces crumbled goat cheese at room temperature
  • Cook bacon in a large skillet over medium high heat until it is crispy. Scoop bacon out of the pan with a slotted spoon, leaving the bacon grease. Drain on paper towels.
  • Add pecans to the pan and cook over medium heat for 5 minutes. Scoop those out of the pan, put in food processor and pulse a few times until they resemble crumbs.
  • Bring a large pot of water to boil and add 2 tablespoons of salt. Add linguine.
  • When linguine is 2-3 minutes from being done, add the sugar snap peas. Cook until linguine is done and drain.
  • Transfer linguine and peas to a large bowl. Add bacon, scallions, olive oil and lemon zest and toss. Top with cheese and ground pecan crumbs.

Shaved Zucchini
4 medium zucchini
shaved zucchini1 Tbsp olive oil
to taste salt & pepper
¼ tsp red pepper flakes
¼ cup parmesan cheese
  • Rinse the zucchini well and cut off the ends. Lay the zucchini down on the cutting board and use a vegetable peeler to shave it into ribbons. Once you’ve shaved down to the center of the zucchini, roll it ¼ the way around and start shaving again. Repeat this until you can shave no more.
  • Heat 1 Tbsp olive oil in a large skillet over medium heat. Once it is hot, add the zucchini ribbons. Saute, stirring carefully, until the zucchini has softened and turned bright green (about 7-10 minutes). Season with salt, pepper, and red pepper flakes to taste.
  • Use tongs to remove the zucchini ribbons from the skillet (there will be quite a bit of moisture in the bottom of the skillet) and place into serving bowls. Sprinkle with about 1 Tbsp of parmesan cheese per serving just before eating.

Peanut, Mango, and Cucumber Salad
Peanut mango Salad
2 cups peanut, shelled, skinned and lightly toasted
2 cups green raw mango. chopped
1 large English cucumber, or any cucumber with little or no seeds, chopped
3 tablespoon chopped red onion
2 hot green chili pepper, thinly sliced

For dressing: (adjust proportions of dressing to suit your taste)
2 tablespoon Asian Sesame Oil
4 tablespoon lime juice
1/2 teaspoon cumin seeds, crushed
2 teaspoon red chili pepper/paprika (or to taste)
salt to taste
any of your favorite herb for flavor, if you wish to use
  • Lay peanuts in one layer and light toast them on low to medium heat until you see light brown spots on them. Cool and rub between kitchen towels to remove the skin if necessary. Place the cooled nuts in a Ziploc plastic bag or between kitchen towels and using a rolling pin crush coarsely.
  • Combine raw mango, cucumber, pepper and onions and toss; let it sit for about an hour. Drain any liquid. Chill the mix.
  • Whisk the oil, lime juice, chili powder, salt, cumin and herbs.
  • Add the crushed peanuts, toss and combine the whisked dressing. Let sit for about 30 minutes for the flavors to blend.
  • Serve as a salsa with chips or as a side salad.

Bok Choy and Mint Salad
Simply Lanna - http://www.simplylanna.com/baby-bok-choy-and-mint-salad

Baby Bok Choy and Mint Salad1 can (4 to 6 oz) of mandarin orange slices
1 pound fresh baby bok choy, rinsed and chopped in thin slices
1/2 cup of shredded carrots
2 tablespoons mint leaves, finely chopped
2 tablespoon chopped green onions
2 tablespoon chopped fresh cilantro leaves
1/2 cup rice wine vinegar
1/4 cup lime juice
2 tablespoon vegetable oil
1 teaspoon of sugar
salt and pepper to taste
  • In a large bowl, mix baby bok choy, mint, green onion, orange, carrots, cilantro.
  • In a small bowl, combine the rest of the ingredients and mix  well with a whisk or spoon. Pour it over the vegetable mix. Serve immediately.

Ignacio Matto's Grilled Favas

Ignacio Mattos’ Grilled Favas1 pound fresh fava beans in their pods, the younger the better
1 teaspoon fleur de sel
1 teaspoon ground chile pepper
1 teaspoon picked rosemary
3 to 4 cloves chopped garlic
¼ cup extra-virgin olive oil, plus more to finish
2 tablespoons water
1 lemon
7 or 8 canned anchovies in oil, chopped finely
1 handful toasted bread crumbs (optional)
  • Mix first 7 ingredients together in a large bowl. Toss to coat the fava pods, then place them on the grill over medium-high heat.
  • Grill favas for several minutes, until charred, then flip them over and char the other side, cooking until the pods seem about to open.
  • Remove pods from grill, return them to the mixing bowl, and squeeze the lemon over them. Toss the pods to coat. Check the seasoning, and add salt if necessary.
  • Add the anchovies to the bowl, mixing well.
  • Place the pods on a serving platter, drizzle to taste with olive oil, and sprinkle the bread crumbs on top, if using. Serve hot or at room temperature; eat with your hands or with forks and knives, depending on how messy you want to get.

Linguine with Red Cabbage Linguine with Red Cabbage

1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium red onions, very thinly sliced
4 garlic cloves, minced
2 pounds red cabbage, thinly sliced (8 cups)
1 pound linguine
Salt and freshly ground pepper
1 cup Greek feta cheese, crumbled (4 ounces)
  • In a large, deep skillet, heat the olive oil. Add the sliced onions, cover and cook over moderately low heat, stirring occasionally, until they are very soft, about 10 minutes. Add the minced garlic and cook, stirring, until fragrant, about 3 minutes. Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes.
  • Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
  •  Scrape the cabbage over the pasta. Add the reserved pasta cooking water and toss well. Season with salt and pepper. Transfer to bowls, top with the feta and serve.

Israeli Tomato Salad 

Toss 1 cup each of diced cucumber, tomato, bell pepper, and scallions wit 3 Tbs chopped dill, 2 Tbs parsley, juice of 1 lemon, and 1/2 cup olive oil in a bowl. Season to taste with salt. 

Kemp's Eggs on Toast with Dandelion Greens

3 tablespoons extra-virgin olive oil plus more for drizzling
5 garlic cloves (4 finely chopped; 1 halved crosswise)
1/4 teaspoon hot red pepper flakes (optional)
1 lb dandelion greens, ends trimmed and leaves cut crosswise into 2-inch pieces
1/4 cup water
4 slices rustic Italian or other artisanal bread
2 to 4 fried eggs
  • Heat oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers, then sauté chopped garlic and red pepper flakes (if using) until garlic is fragrant, 10 to 30 seconds. Add dandelion greens by handfuls, turning with tongs and covering skillet briefly until greens are wilted before adding more.
  • When all of greens are in skillet, add water and 1/4 tsp salt and cook, covered, over medium-low heat, stirring occasionally and adding more water if necessary to keep mixture juicy, until greens are tender, about 3 minutes. Season with salt.
  • Meanwhile, toast bread in toaster and rub one side of each slice all over with cut sides of halved garlic clove. Put toast on plates and drizzle with oil. Top with greens, including liquid, and fried eggs.

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