Tuesday, July 28, 2015

Ideas for the week of July 27th

Share list here

Fruit Recipes
Cantaloupe Agua Fresca
Fried Mozzarella, Basil, and Nectarine Stacks
Blueberry Breakfast Cookies
Peach and Plum Crisp

Small/Large Veggie Share Recipes
Fresh Green Bean and Tomato Salad
Pickled Cherry Tomatoes
Baingan Bhaja (Pan Fried Marinated Eggplant)
30 Minute Creamy corn and Tomato Pasta

Large Veggie Share Recipes
Corn and Bok Choy Stir Fry
Rigatoni with Swiss Chard
Curry Kale and Potato Galette

Cantaloupe Agua Fresca
NY Times - http://cooking.nytimes.com/recipes/1012543-watermelon-or-cantaloupe-agua-fresca

4 cups diced, peeled ripe cantaloupe
3 cups water
2 to 3 teaspoons fresh lime juice
1 tablespoon sugar

Blend together the watermelon or cantaloupe with 1 1/2 cups of the water, the lime juice and the sugar at high speed until smooth. Strain through a medium strainer into a large pitcher or bowl. Stir in the remaining water. Refrigerate for 1 hour or longer. Fill a glass with ice, pour in the agua fresca, garnish with a mint sprig, and serve.

Fried Mozzarella, Basil, and Nectarine Stacks 
Fried Mozzarella, Basil and Nectarine Stacks with Balsamic Glaze | .halfbakedharvest.com
4 large nectarines or peaches, sliced into rounds
12 large basil leaves
12 ounces fresh mozzarella, sliced into 8 thick round slices
1 cup panko bread crumbs
1/4 cup flour
1/3 cup parmesan cheese, grated
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne
  • In a large bowl, combine panko, flour, parmesan, salt, pepper and cayenne, mixing thoroughly to combine. In a small bowl, lightly beat the eggs. Take each slice of fresh mozzarella and coat it in the beaten egg, then dredge it through the bread crumb mix, pressing on both sides to adhere. Repeat with the remaining slices.
  • Heat a large skillet over high heat. Add 1 teaspoon of olive oil and sear both sides of the nectarines for 1 to minutes until just warmed, but still somewhat firm. Alternately you can also grill the nectarines directly on the grill. Keep the nectarines warm.
  • Add the remaining olive oil to the skillet and when hot, fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 1 minute on each side. Drain on paper towels.
  • To assemble, place one nectarine to a plate, top with 1 slice of fried mozzarella and then a basil leaf. Repeat the layer one more time and finish with a nectarine. Garish with basil and freshly grated pepper. Drizzle on the balsamic glaze.
Balsamic Glaze
1/2 cup balsamic vinegar
1 teaspoon brown sugar (optional)
Add vinegar and brown sugar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and set aside to cool and thicken.

Blueberry Breakfast Cookies

blueberry breakfast cookies I howsweeteats.comMAKES 18 COOKIES
2 cups old-fashioned rolled oats
1 cup whole wheat pastry or all-purpose flour
1/3 cup ground flaxseed
2 tablespoons light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 ripe bananas, mashed
1 large egg, lightly beaten
2 1/2 tablespoons coconut oil, melted
2 1/2 tablespoons unsalted butter, melted
3 tablespoons buttermilk
2 teaspoons vanilla extract
1 cup fresh blueberries
1/2 cup toasted sliced almonds
3 ounces dark chocolate, chopped
  • Preheat the oven to 350 degrees F.
  • In a large bowl, whisk together the oats, flour, flaxseed, sugar, baking powder, baking soda, cinnamon and salt. In a smaller bowl, mix together the mashed bananas, egg, coconut oil, butter, vanilla extract and buttermilk. Add the wet ingredients to the dry and mix them until just combined. Stir in the blueberries, almonds and the chocolate until they are evenly dispersed.
  • Scoop out the dough 2 tablespoons at a time and place it on a nonstick baking sheet, keeping the cookies 2 inches apart from each other. Bake for 12 to 15 minutes, then remove the sheet from the oven and let the cookies cool on the baking sheet.
  • These cookies are best when eaten the first or second day, but can be stored in a sealed bag or container for up to 5 days.

Peach and Plum Crisp

For the filling:
2 to 2 ½ pounds peaches and plums, sliced into wedges
Scant ¾ cup sugar
Juice of 1 lemon
 Peach and plum crisp uses up the bounty of summer in beautiful sunset-hued shades of orange, pink, yellow, and purple.  2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon rose water (optional)

For the topping:
¾ cup rolled oats
¾ cup sliced almonds
1¼ cups flour
¾ cup brown sugar
¼ teaspoon salt
12 tablespoons butter, cubed
Ice cream or heavy cream, for serving
  • Heat oven to 375 degrees.
  • In a 9- by 13-inch baking dish, toss fruit with sugar, lemon juice, cornstarch, vanilla extract and rosewater, if using.
  • In a medium bowl, combine oats, almonds, flour, sugar and salt. Cut the butter into the flour mixture, breaking down some of the butter pieces and making the mixture a bit crumbly. Evenly pour topping over fruit in baking dish. Bake until fruit is bubbling, and topping is crisp and golden brown, about 35 minutes. Let cool for 10 or 15 minutes.
  • Serve with heavy cream or ice cream.

Fresh Green Bean and Tomato Salad 
Fresh green bean and tomato salad with avocado herb dressing
About 1 lb of fresh green beans. 
1 small basket of fresh tomatoes of your choice. 
1 super ripe avocado
4 tablespoons of apple cider vinegar
A handful of fresh herbs (for this recipe I used oregano, sage, and thyme)
Juice of 1/2 lemon
Splash of olive oil
Salt and pepper
Feta cheese
  • Wash the beans and tomatoes. Cut the tomatoes in half to show their true beauty! Trim the stems from the beans and pull any stringy parts if needed. You can eat them raw or you can blanch them (blanch: fancy talk for dumping veggies in hot boiling water for less than 60 seconds and then shocking them in cold water).
  • Pit and scoop the avocado and place it in a food processor. Add the vinegar, lemon juice, olive oil, and herbs. Pulse pulse. Adjust seasoning. You want the consistency to be a bit runny, not too thick or you’ll have guacamole. You can add a teeny bit of hot water if it needs to be diluted.
  • Place the beans and tomatoes in a bowl, pour some of the creamy avocado dressing, toss. Serve and top with feta cheese. Garnish with a pretty herb.

Pickled Cherry Tomatoes 

30 cherry or grape tomatoes
3 tbsp fish sauce 
6 tbsp rice vinegar
½ tsp sugar
1 Thai chile, finely chopped
  • Mix all the ingredients for the marinade in a bowl.
  • Prick the tomatoes a few times using a skewer or toothpick.
  • Put tomatoes in a tupperware container or pickling jar and pour marinade over.
  • Refrigerate for at least a day before eating and for no longer than 4 days.
  • Serve on top of warm rice or with chicken or beef.

Baingan Bhaja (Pan Fried Marinated Eggplant)
1 large eggplant cut into half inch round slices
1 tsp chili powder
½ tsp turmeric powder/hadli
1 tsp garam masala powder (optional)
1 tsp dried mango/amchur powder (optional)
rice flour as required
salt as required
mustard oil or sunflower oil for frying
  • Rinse the eggplant well in water. Pat dry.
  • Slice the eggplant in ½ inch thick roundels.
  • Soak these slices in salted water for 15-20 minutes. Remove and pat dry all the slices.
  • Add all the spice powders and salt and mix the slices well. Marinate for 5-7 minutes.
  • Heat oil in a pan. Take rice flour in a plate. Coat each slice with rice flour. Dust off the extra rice flour.
  • Pan fry the baingan slices till crisp and golden brown on both sides.
  • Drain baingan slices on paper towels.
  • Serve Baingan Bhaja hot with yogurt or any yogurt dip and some bread or rotis or naans.

30 Minute Creamy Corn and Tomato Pasta
30 Minute Corn and Tomato Pasta
1 lb. orecchiette pasta
¼ cup extra virgin olive oil
salt and pepper to taste
2 cups sweet corn kernels
2 cups cherry tomatoes, quartered
¼ cup cream cheese
1 cup fresh cilantro, chopped
  • Cook pasta in very salty water until al dente. Drain and set aside. Return pan to stove.
  • Heat olive oil in the pan over medium-high heat.
  • Add sweet corn and cherry tomatoes to pan and sauté until corn is cooked through, about 3 minutes.
  • Add cream cheese to pan and stir until cream cheese is melted, about 2 minutes.
  • Add salt and pepper to taste.
  • Return pasta to pan and toss to coat with sauce.
  • Reserve 2 tablespoons of chopped cilantro for garnish. Toss remaining cilantro with pasta.
  • Serve immediately and top with reserved cilantro for garnish.

Corn and Bok Choy Stir Fry 
Corn and Bok Choy Stir Fry

1/2 pound baby bok choy, leaves separated
3 ears of corn, shucked (about 3 cups)
2 tablespoon canola oil (or other high flashpoint oil)
2 cloves garlic, minced
3 medium shallots, peeled and sliced
1 tablespoon fish sauce
Chopped cilantro, for garnish
Lime wedges, to serve with stir fry (optional)
  • Heat a large skillet over medium-high heat. Add the oil, and then add the garlic and shallots. Cook until soft, about 30 seconds.
  • Add the bok choy. Cook for one minute, or until bright green. Stir in the corn and fish sauce. Cook until the corn is tender, about 2 minutes.
  • Taste for seasoning and add more fish sauce if desired. Garnish with cilantro and serve warm accompanied by the lime wedges for guests to squeeze over their portions.
Rigatoni with Swiss Chard

12 ounces rigatoni pasta (about 5 cups)
2 tablespoons olive oil
1 sweet pepper, cut into 1 inch-long by ½ inch-wide strips
1⁄4 cup coarsely chopped onion
2 cloves garlic, minced
1 cup chicken broth
8 cups coarsely chopped swiss chard leaves (about 8 ounces)
1 tablespoon butter
1⁄2 teaspoon fresh ground pepper, to taste
2 tablespoons balsamic vinegar
1⁄4 teaspoon salt, to taste
1⁄4 cup freshly grated parmesan cheese
fresh ground pepper (optional)
  • Boil rigatoni until al dente.
  • While the rigatoni is cooking, heat the oil in a large nonstick sauté pan over medium-high heat.
  • Add the bell pepper, onion, and garlic; cook, stirring occasionally, until the bell pepper is crisp-tender, about 5 minutes.
  • Reduce the heat to medium; stir in the chicken broth, chard, butter, and pepper; cover and cook until the chard and the bell pepper are tender, about 5 minutes.
  • Remove the pan from the heat; stir in the balsamic vinegar and salt.
  • When the rigatoni is done, drain well; return to the pot.
  • Add the chard mixture and toss; Add the Parmesan cheese and toss again.
  • Taste and adjust the seasoning.

Curry Kale and Potato Galette 

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, chopped
2 teaspoons curry powder
1 teaspoon ground turmeric
1 pinch ground ginger, or more to taste
1 pinch cayenne pepper (optional)
1 bunch kale, stems removed and leaves coarsely chopped
3 potatoes, peeled and thinly sliced
salt and ground black pepper to taste
1/4 cup melted butter
1/4 cup shredded Cheddar cheese, or more to taste (optional)
  • Preheat oven to 425 degrees F. Lightly grease a 2-quart casserole dish.
  • Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes.
  • Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes.
  • Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes.

Tuesday, July 21, 2015

What to cook this week

Share list here

Fruit Recipes
Frozen Yogurt Coconut Pops
Cantaloupe and Black Pepper Granita
Blueberry Peach Fruit Salad with Thyme

Small/Large Share Veggie Recipes
Grilled Corn, Peach, and Basil Salsa
Sweet and Sour Garden Peppers
Triple Herb Vegetable Lasagna
Tomato Sandwich with Basil Mayonnaise
Mexican Green Beans with Eggs

Large Share Veggie Recipes
Triple Herb Vegetable Lasagna
Grilled Zucchini and Summer Corn Salad
Thai Red Curry with Kabocha Squash

Frozen Yogurt Coconut Pops
Cooking Channel - http://www.cookingchanneltv.com/recipes/nadia-g/frozen-yogurt-coconut-pops.html

2 cups fruit, such as peaches, strawberries and blueberries
1/2 cup sugar
Juice of 1 lemon
1 cup plain thick yogurt
1 1/2 cups powdered sugar
1 tablespoon coconut extract
1/2 cup unsweetened coconut flakes, for garnish (optional)
  • For the puree: Blend together the fruit, sugar and lemon juice in a blender until smooth.
  • For the yogurt: Whisk together the sugar, yogurt and coconut extract.
  • Pour alternating layers of the fruit puree and coconut yogurt into popsicle molds, and then insert the sticks. Freeze until the pops are firm, about 8 hours.
  • For easy removal, dip the bottom of the molds into hot water for a few seconds to loosen the pops. Remove the pops from the mold, dip in coconut flakes and serve

Fresh Honeydew Margarita
Cookie and Kate - http://cookieandkate.com/2014/fresh-honeydew-margaritas
Fresh honeydew margarita recipe - cookieandkate.com
Honeydew juice
1 honeydew melon
Salted rims
3 parts kosher salt
1 part ancho chili powder or regular chili powder
Lime wedges
Ingredients per margarita
2 ounces fresh honeydew juice
1½ ounces tequila, preferably 100% agave silver or blanco tequila
1 ounce fresh lime juice
Entirely optional: ½ teaspoon agave nectar or simple syrup, more to taste
  • To make the honeydew juice: Use a chef's knife to slice the melon in half. Use a big spoon to scoop out the seeds, then discard them. Use the spoon to scoop pieces of melon into the blender. Put on the lid of your blender and blend until there are no remaining bits of melon. Do not overfill your blender! Work in batches if necessary.
  • Prepare your margarita glasses: On a small, rimmed plate, mix together the salt and chili powder. Run a wedge of lime around the top of each glass. Dip the top of the glass into the salt blend at a 45-degree angle and roll it from side to side to catch the salt. Add ice cubes to your glass and set it aside.
  • To make margaritas (feel free to make multiple margaritas at once): Fill a cocktail shaker with ice. Pour in the honeydew juice, tequila and lime juice.
  • Put on the lid and shake for 30 seconds. Taste and add sweetener if desired (mine didn't need any). Strain the liquid into your prepared glass(es). Cheers!

Blueberry Peach Fruit Salad with Thyme
Simply Recipes - http://www.simplyrecipes.com/recipes/blueberry_peach_fruit_salad_with_thyme

Blueberry Peach Fruit Salad with Thyme (photo)4 peaches
4 nectarines
1 cup of blueberries
2 teaspoons of fresh, chopped thyme
1 teaspoon of grated ginger
1/4 cup of lemon juice
1 teaspoon of lemon zest
1/2 cup of water
1/4 cup of sugar (depending on how sweet the fruit is, you may be able to skip all together)
Or 1 tablespoon of agave syrup in lieu of water and sugar
  • If using water and sugar place them into a saucepot and bring to a boil and liquid is reduced by half into a simple syrup. Allow to cool.
  • Chop up the peaches and nectarines and place them in a bowl with the blueberries. Pour over the cooled simple syrup or agave syrup. Add the thyme, lemon juice, lemon zest, and ginger.
  • Stir and cover with plastic wrap, place in the fridge and allow to macerate for one hour. Serve.

Grilled Corn, Peach and Basil Salsa

4 ears grilled corn, cut off the cob
2 large peaches, chopped
1 large tomato, chopped
1/4 red onion, chopped
6 large basil leaves, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
a few fresh squeezes of lemon juice
Combine all ingredients together and toss. Season with the salt and pepper, then mix again. I find the salsa is best one it’s sat together for 2-4 hours. Refrigerate leftovers for up to one week.

Sweet and Sour Garden Peppers
Angie's Kitchen - http://aggieskitchen.com/2012/06/20/summer-eats-sweet-and-sour-garden-peppers

4 assorted garden peppers (bell or cubanelles work wonderfully)
3 tablespoons olive oil
3/4 cup white wine vinegar
2 tablespoons sugar
pinch of salt
  • Clean peppers by removing stems and seeds. Cut each pepper into chunks or strips. In a large pan, heat oil over low heat and fry the peppers slowly for 15 minutes. Season peppers with salt.
  • Add white wine vinegar and sugar to pan and bring to a simmer over medium high heat. Let vinegar and sugar mixture dissolve and cook down until reduced a bit. Cook for a few additional minutes. Serve at room temperature as a side dish, appetizer, or with slices of rustic crusty bread.

Tomato Sandwich with Basil Mayonnaise 
food network - http://www.foodnetwork.com/recipes/ina-garten/tomato-sandwich-with-basil-mayonnaise-recipe.html

1 cup good mayonnaise
10 to 15 basil leaves, chopped
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 teaspoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 teaspoon minced garlic
2 slices country loaf bread
1 heirloom tomato, sliced

Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Mexican Green Beans with Eggs
Spicie Foodie - http://www.spiciefoodie.com/2012/08/06/ejotes-con-huevos-or-mexican-green-beans-with-eggs

Ejotes Con Huevos, Mexican Green Beans with Eggs, Spicie Foodie1 lb. fresh green beans, trim ends and cut into even size pieces
1 small onion, finely chopped
1-2 chiles or as desired, finely chopped
3 garlic cloves, minced
1 medium tomato, finely chopped
salt and ground black pepper, to taste
1 tbsp olive oil, more if needed
4 medium eggs, lightly beaten
refried beans
corn tortillas
  • Heat oil in a large pan, once warm saute the onions until soft. Next add the chiles, cook for 2 minutes then add the garlic and cook another 2 minutes. Add the green beans, tomatoes, salt and pepper. Cook until green beans are to desired texture. Once green beans are to desired texture pour the lightly beaten eggs into the pan. Stir and cook until eggs have cooked through. Try not to over cook or burn the eggs, as this will give the dish a bitter taste.
  • Serve with refried beans, tortillas and salsa of choice. Additionally they can be served as a side dish to any Mexican meal.

Triple-Herb Vegetable Lasagna Recipe with Patty Pan Squash & Carrots 
Post image for Triple-Herb Vegetable Lasagna Recipe with Patty Pan Squash & Carrots
1 box of whole grain Lasagna pasta
1 tablespoon olive or grapeseed oil
2 patty pan squash, finely chopped
1/2 sweet onion, finely chopped
1-2 carrots, finely chopped 
2 cloves of garlic, finely chopped
1 egg
3 cups of ricotta cheese
2 cups of mozzarella, divided
Handful of fresh oregano, basil and parsley or any fresh herbs, finely chopped
3 cups of quality marinara sauce 
  • Bring a large pot of water to a boil and cook the pasta per package instructions.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and squash and saute until tender. Add the carrots and garlic and saute for 1-2 minutes. Set aside to cool.
  • In a large bowl, whisk the egg and then mix in the ricotta, 1 1/2 cups of the mozzarella, the fresh herbs and the sauteed vegetables.
  • Preheat the oven to 350 degrees F. Spread some of the sauce into the bottom of a 9×13 baking dish. Then top with 3 pieces of pasta lengthwise, spread some of the ricotta mixture on top. Then layer 3 more pieces of the pasta over the cheese, then sauce and then cheese. Repeat until you have used all of the pasta, sauce and noodles leaving a bit of sauce to place on the top. Sprinkle with remaining mozzarella, cover with foil and bake for 45 minutes.

Grilled Zucchini and Summer Corn Salad
Uproot From Oregon - http://uprootfromoregon.com/2015/07/01/grilled-zucchini-and-corn-summer-salad
Grilled Zucchini and Corn Summer Salad with Feta, Basil, and Lemon Juice - a perfect side dish for BBQs and parties #glutenfree #vegetarian | uprootfromoregon.com
3 medium zucchini
2 large ears of corn
¼ cup feta cheese, crumbled
2 tablespoons lemon juice
1 tablespoon olive oil
¼ cup basil leaves, packed
Fresh cracked pepper to taste
  • Turn on the grill and heat on medium. Clean grates to avoid sticking if necessary.
  • Slice zucchini lengthwise. Lightly grease zucchini and corn with oil.
  • Place zucchini and corn over direct flames on the grill for 10 minutes, turning every few minutes for grill marks.
  • After 10 minutes, move the corn away from direct heat but still inside the grill. Flip zucchini and cook for another 5 minutes until easy to pierce with a fork, but not soft.
  • Remove the vegetables from the grill and allow them to cool slightly.
  • Slice zucchini width-wise into ½" chunks and cut corn off the cob. Chiffonade basil into ribbons.
  • Toss vegetables with feta cheese crumbles, lemon juice, olive oil, and sliced basil.
  • Serve as a side dish at room temperature or cold.

Thai Red Curry with Kabocha Squash
Chow - http://www.chow.com/recipes/30268-thai-red-curry-with-kabocha-squash

Thai Red Curry with Kabocha Squash1 tablespoon vegetable oil
1 medium yellow onion, medium dice
1 1/2 teaspoons kosher salt, plus more for seasoning
2 medium green bell peppers, seeds and ribs removed and cut into 1/4-inch strips
4 medium garlic cloves, finely chopped
1 tablespoon peeled and finely chopped fresh ginger (from about a 1-1/2-inch piece)
3 tablespoons Thai red curry paste
1 (13- to 14-ounce) can unsweetened regular coconut milk
1/2 cup water
1 tablespoon soy sauce
1 medium kabocha squash (about 2 1/2 pounds), peeled, seeded, and cut into 1-inch cubes
2 teaspoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro
Steamed white rice or steamed brown rice, for serving
  • Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and 1 teaspoon of the salt and cook, stirring occasionally, until the onion has softened, about 6 minutes. Add the peppers, garlic, and ginger, stir to combine, and cook until fragrant, about 1 minute.
  • Add the curry paste, stir to coat the onion-pepper mixture, and cook until fragrant, about 1 minute. Add the coconut milk, water, soy sauce, and remaining 1/2 teaspoon of salt, stir to combine, and bring to a simmer.
  • Stir in the squash, return to a simmer, reduce the heat to medium low, and continue to simmer, stirring occasionally, until the squash is fork-tender but still firm, about 20 to 25 minutes. Remove the pan from the heat and stir in the lime juice. Taste and season with salt as needed.
  • Sprinkle with the cilantro and serve immediately over steamed rice.

Monday, July 13, 2015

Ideas for this week

See share list here

Fruit Recipes
White Gazpacho with Watermelon Rind
Plum and Peach Cobbler

Small/Large Veggie share recipes
Pasta With Garlicky Swiss Chard and Corn
Sauteed Corn and Green Peppers
Beet, Goat Cheese, and Honey Tarts
Ramekin Frittatas with Kale, Mint, and Pecorino
Peach & Arugula Grilled Cheese

Large Veggie share recipes
Asian Salmon Kebabs
Creamy Dandelion Greens Dressing
Cabbage with Sweet Corn and Bacon

White Gazpacho with Watermelon Rind
Julia Moskin, NYT Cooking - http://cooking.nytimes.com/recipes/1013761-white-gazpacho-with-watermelon-rind

¾ cup blanched, slivered almonds
1 cup loosely packed parsley or mint leaves, or a combination of the two
1 stalk celery, cut into chunks
1 dozen cherry tomatoes
1 clove garlic
1 ½ cups bread cubes, like ciabatta or sourdough, hard crusts removed
5 tablespoons extra virgin olive oil
  •  About 2 pounds cucumbers, preferably thin-skinned types like lemon or English 
  •  About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed about 8 cups, from 1/2 watermelon (The total weight of cucumber and watermelon pieces should be 4 pounds, but it is not necessary to use precisely 2 pounds of each.)
  • 1 tablespoon sherry vinegar or rice wine vinegar, more as needed
  • 1 tablespoon salt, more as needed
  • In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil. Purée until smooth. Transfer mixture to a large bowl and return the used canister to the processor.
  • If using thin-skinned cucumbers, cut in chunks. If using thick-skinned ones, like Kirbys, peel and seed, then cut in chunks.
  • Working in batches if necessary, combine cucumbers, watermelon rind, vinegar and salt in the processor. Purée until smooth. Add to the other purée and whisk together well. Taste, adding salt and vinegar as needed. For a smoother texture, purée in a blender, in batches.
  • Chill until very cold, at least 2 hours or overnight. Taste for salt again before serving.

Plum and Peach Cobbler
Baking Bites -

Plum and Peach Cobbler4 large, ripe peaches
5-6 ripe plums
2 tbsp sugar
1/2 tbsp cornstarch

1 1/2 cups all purpose flour
1/3 cup sugar
1 tsp baking powder
1/4 tsp salt
1/3 cup butter, melted and cooled
1/4 cup milk
1 tsp vanilla extract
  • Preheat oven to 350F.
  • Peel peaches, remove pits and cut into 6-8 slices. Cut plums into quarters and remove pits. Place fruit into a large bowl and toss gently with 2 tbsp sugar and 1/2 tbsp cornstarch.
  • In a medium bowl, whisk together flour, sugar, baking powder and salt. Pour in melted butter, milk and vanilla and stir with a fork until the dough comes together into a soft, slightly sticky dough.
  • Arrange fruit in an even layer in a 9×9-inch square baking dish. Break up cobbler topping with your fingertips and spread it evenly over the fruit. It is fine if some pieces of fruit are still visible.
  • Bake for 45-50 minutes, until topping is golden brown and fruit is tender when pierced with a sharp knife. Tent the cobbler with a piece of aluminum foil for the last 5 minutes if you feel your cobbler is too brown.
  • Allow to cool for at least 15 minutes before serving

Pasta with Garlicky Swiss Chard and Corn 
pasta with garlicky swiss chard and corn
12 oz. gemelli or other short pasta
1 c. corn kernels
2 tbsp. olive oil
1 medium onion
1 bunch Swiss chard
4 clove garlic
kosher salt
0.25 c. grated Parmesan
  • Cook the pasta according to package directions, adding the corn during the last minute of cooking. Reserve 1/2 cup of the cooking water, drain the pasta and corn, and return it to the pot.
  • Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and chard stems and cook, covered, stirring occasionally, until tender, 5 to 6 minutes. Add the garlic and cook, stirring, for 2 minutes.
  • Add the chard leaves to the skillet, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until just tender, about 3 minutes.
  • Toss the pasta and corn with 1/4 cup of the reserved pasta water and the Parmesan (adding more water, 1 tablespoon at a time, if the mixture seems dry). Fold in the chard mixture. Sprinkle with additional Parmesan, if desired.

Sauteed Corn and Green Peppers

Sauteed Corn and Green Peppers
1 tablespoon vegetable oil
2 cups fresh corn kernels 

1 green bell pepper, halved, stem, seeds, and ribs removed, and cut into 1/4-inch dice
Pinch red pepper flakes
Salt and freshly ground black pepper

In a non-stick skillet, heat the oil over moderately high heat until it is hot but not smoking Add corn and pepper dice and saute, stirring, until tender but still crunchy, about 3 minutes. Stir in red pepper flakes and cook 15 more seconds. Season with salt and pepper.

Beet, Goat Cheese, and Honey Tarts
how sweet it is - http://www.howsweeteats.com/2014/08/roasted-beet-goat-cheese-and-honey-drizzled-tarts
beet, goat cheese & honey tart I howsweeteats.com
1 red beet
1 golden beet
2 tablespoons olive oil
1 sheet puff pastry, thawed
1 egg + 1 teaspoon water, beaten
6 ounces goat cheese
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
fresh basil leaves for garnish
  • Preheat the oven to 425 degrees F. Slice the greens off the beets and scrub the outsides. Rub them down with olive oil then wrap tightly in aluminum foil. Roast for 1 hour, or until tender enough to slice. Unwrap the beets and let cool until they are comfortable to the touch. Once cool, rub the beets to remove the skin. It should peel right off! 
  • Using a mandolin or sharp knife, slice the beets into 1/4-inch slices. 
  • Place the thawed puff pastry on a baking sheet. Brush it with the beaten egg wash. Take 4 ounces of the goat cheese and spread it evenly over the pastry. Add the sliced beets on top - however you'd like. Season with the salt and pepper and crumble the remaining goat cheese on top. Bake for 25 minutes or until the pastry is puffed and golden. Remove and drizzle the honey over top. Garnish with a few basil leaves. Serve immediately.

palate/palette/plate - http://alainasullivan.blogspot.com/2011/10/ramekin-frittatas-with-kale-mint.html

4 eggs
1/4 cup milk
2 Tbsp freshly chopped mint
1 cup wilted kale
olive oil
sea salt
cracked black pepper
pepitas, for garnish
shaved pecorino, for garnish

1. Pre-heat oven to 375 degrees.
2. Heat olive oil in a medium skillet, add kale and saute until wilted.
3. In a medium bowl combine 4 eggs and 1/4 cup milk, whisking until beaten. Add salt and pepper, chopped mint and kale, stirring to combine.
4. Divide mixture between four ramekin dishes and top with shaved pecorino and pepitas.
5. Place ramekins on a baking sheet and bake at 375 for about 15 minutes, or until eggs have puffed up and the cheese has browned.
6. Serve in ramekin dishes or remove to a plate.


peach grilled cheese4 slices of rustic bread (such as, sourdough)
2 very ripe peaches, peeled and sliced
4-6 ounces Gruyere cheese, sliced
Handful of arugula

1) Peel and slice your peaches, slice the cheese, slice and lightly butter the bread.
2) Using a large skillet or non-stick pan, add a slice of bread, buttered side down for each sandwich.  Put a layer of peaches and cheese on each slice.  Top with arugula and the top piece of bread, buttered side up.
3) Cook over medium to medium-low heat, occasionally flipping until the bread is browned and the cheese is really melted.  Gooey melted.  Keep an eye on it to make sure the bread doesn't burn.  This will probably take 8-10 minutes.
4) Serve immediately.

Asian Salmon Kebabs
Damn Delicious - http://damndelicious.net/2015/05/11/asian-salmon-kabobs

1 1/2 pounds skinless salmon fillet, cut into 1-inch chunks

Asian Salmon Kabobs - These salmon kabobs are easy to make, hearty, light and healthy. And they're packed with tons of vibrant flavors! 368.1 calories.
1 fresh pineapple, peeled and cut into 1-inch chunks
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
2 tablespoons chopped fresh cilantro leaves
2 tablespoons reduced sodium soy sauce
2 tablespoons oyster sauce
2 tablespoons freshly grated ginger
1 tablespoon seasoned rice vinegar
1 tablespoon brown sugar, packed
3 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon Sriracha, optional
Freshly ground black pepper, to taste
  • In a small bowl, whisk together soy sauce, oyster sauce, ginger, rice vinegar, brown sugar, garlic, sesame oil, Sriracha and pepper, to taste. 
  • Thread salmon, pineapple, red onion and zucchini onto skewers. Brush soy sauce mixture onto the skewers and let sit for 10-15 minutes. 
  • Preheat grill to medium high heat. Add kabobs to grill, reserving the marinade, and cook, turning occasionally, until salmon is opaque throughout and vegetables are tender, about 5-7 minutes. 
  • Add reserved marinade to a small saucepan over medium high heat. Bring to a boil; reduce heat and simmer until reduced by half, about 5-6 minutes. 
  • Serve kabobs immediately with reserved marinade, garnished with cilantro, if desired.

Creamy Dandelion Greens Dressing

Creamy-Dandelion-Leaf-Greens-Dressing8 dandelion green leaves
1 cup cashews
1/2 cup sunflower seeds
1 cup water
2 tablespoons organic extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon turmeric powder
1/2 - 1 teaspoon Himalayan pink salt
  • Add all ingredients to a blender and blend until creamy and smooth.
  • Add the dressing to your favorite salad, serve with chips or crackers, or as a sauce for your favorite pasta.

Corn & Cabbage with Bacon

4 to 5 oz. bacon, cut cross-wise into 1/2-inch pieces
2 T. butter
1 c. thinly sliced spring or sweet summer onions, plus some of the green if using spring onions (reserve the green portion separately)
2 t. roughly chopped fresh thyme
1 1/2 c. freshly cut corn (from about 2 ears) plus scrapings
1/2 small cabbage (about 1 lb.), quartered, cored and thinly sliced cross-wise
2 to 3 T. minced Italian flat-leaf parsley

Render bacon until crisp over medium to medium-low heat. Using a slotted spoon, transfer the bacon to a plate. Add a tablespoon of butter to the pan and increase the heat to medium. When the butter foams, add the onions, thyme and a good pinch of salt and some freshly ground pepper. Sweat until the onions are tender and translucent—3 to 5 minutes. Add the corn, along with the green portion of the onions (if using spring onions), and cook until the corn is sizzling, stirring occasionally—about 3 minutes. Add the remaining tablespoon of butter, increase the heat slightly and add the cabbage. Season with salt & pepper. Add a couple of tablespoons of water to the pan and cook the cabbage, tossing and stirring until the cabbage begins to wilt. Continue to cook until the cabbage is just tender. If necessary, cover the pan and lower the heat for a minute or two. The cabbage should only take a few minutes to cook. Add the parsley and taste and correct the seasoning. Add the bacon and fold in, or serve with the bacon sprinkled over the top.

Tuesday, July 7, 2015

Recipes for your share the week of July 7th

See the share list here

Fruit recipes
Goat Cheese Crostini 
Fresh Peach and Cherry Cobbler

Recipes for Small/Large Veggies with Fruit
Spring Greens with Blueberry Dressing
Grated Carrot and Mint Salad
Freezing Bell Peppers
Grilled Corn, Mexican Style
Mint and Tuna Salad
Mama's Best Broiled Tomato Sandwich

Recipes for Large Veggies with Fruit
Tomato and Eggplant Tian
Lemony Collard Greens Pasta 
Mashed Potatoes and Fava Beans

Goat Cheese Crostini with Peach-Blueberry Salsa
Goat Cheese Crostini with Blueberry and Peach Thyme Salsa - The flavors of summer come together for an elegant appetizer.
2 peaches, seeded and diced
1 cup blueberries
2 tablespoons honey
2 teaspoons fresh thyme leaves
Juice of 1 lemon
1 baguette, thinly sliced
2 tablespoons olive oil
4 ounces French goat’s cheese crottin, thinly sliced
  • In a large bowl, combine peaches, blueberries, honey, thyme and lemon juice; set aside.
  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Place baguette slices onto prepared baking sheet. Drizzle with 2 tablespoons olive oil. Place into oven and bake for 6-8 minutes, or until golden brown.
  • Add crottin to each baguette slice. Place into oven and bake until melted, about 3-4 minutes.
  • Top each baguette slice with blueberry-peach mixture.
  • Serve immediately.
Fresh Peach and Cherry Cobbler

4 c fresh peaches (peeled and sliced thickly)
2 c fresh bing cherries (pitted & halved)
1/2 c water
1 stick real unsalted butter ( or 8 tablespoons)
2 c all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1 1/2 c milk
1 c brown sugar
1 c sugar
salt (optional)
cinnamon (optional)
  • Preheat oven to 350.
  • Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
  • Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
  • Put the butter in a 9x13 baking dish and place in oven to melt.
  • In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
  • Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
  • Pour mixture over melted butter in your baking dish. Do not stir.
  • With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
  • Sprinkle the top of the fruit with cinnamon if using.
  • Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
  • Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge.

Spring Greens with Blueberry Dressing
Nosh My Way - http://noshmyway.com/2013/06/08/blueberries-spring-greens-with-homemade-blueberry-salad-dressing-recipe

Blueberry Dressing Recipe DRESSING 
½ cup fresh blueberries
The juice of ½ lemon (about 2 Tablespoons)
3½ Tablespoons Balsamic Vinegar
3 Tablespoons Olive Oil
½ tablespoon honey
⅛ teaspoon salt
  • In a blender, put all the ingredients for the blueberry dressing and blend well. Set aside. 

Blueberry Dressing RecipeSALAD 
6 ounces Spring greens, chopped
2 radishes, thinly sliced
1 carrot shredded
1 avocado, cut into four equal portions
½ cup blueberries
  • In a large bowl, combine the lettuce, radishes and carrots. Add 4 Tablespoons of dressing and combine until well mixed.
  • Divide salad on your plates, add blueberries to each plate and top with the avocado slices. 

The Greenest Salad
101 Cookbooks - http://www.101cookbooks.com/archives/the-greenest-salad-recipe.html
The Greenest Salad
1 medium head lettuce
1 medium head of broccoli, florets and stalks cut into small bite-sized pieces
1 small avocado, sliced
1/3 cup toasted pistachios
a bit of crumbled feta
big splash of balsamic tarragon vinaigrette*
  • Bring a large saucepan of water to a boil, salt as you would pasta water, add the broccoli and simmer for just a minute or so until the broccoli is bright and just tender. Drain, run under cold water to stop cooking, pat dry with a clean cloth, and set aside.
  • Trim the base off the head of romaine, then slice it crosswise into 1/2-inch strips of lettuce. Wash well and dry gently but completely. Set aside someplace cold until ready to use.
  • Just before serving, in a large bowl, combine the broccoli, lettuce, and pistachios with a generous slug of vinaigrette. Toss well, add the avocado, and gently toss once or twice more, Serve topped with the feta, and a pinch of salt if needed. You can use any remaining vinaigrette drizzle over all sorts of vegetables, frittatas, bread, savory tarts, and the like.

*Balsamic tarragon vinaigrette: In a blender or food processor, combine 1 small peeled shallot, 1/4 cup tarragon, 1/3 cup flat-leaf parsley, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, scant 1/2 teaspoon fine grain sea salt, and 3/4 cup extra virgin olive oil, and a squeeze of fresh lemon juice. Pulse until smooth, taste, and adjust with more lemon juice, salt, (or a kiss of something sweet), if needed. Makes about one cup of dressing.

Grated Carrot and Mint Salad
Serious Eats - http://www.seriouseats.com/recipes/2012/02/serious-salads-grated-carrot-and-mint-salad-w.html

1 pound grated carrots, or 1-1/3 pounds carrots, peeled and grated
Serious Salads: Grated Carrot and Mint Salad with Honey Lemon Vinaigrette1/4 cup chopped fresh mint
2 tablespoons currants
1 teaspoon lemon zest, from one lemon
1 tablespoon freshly squeezed lemon juice, from one lemon
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons extra virgin olive oil
2 teaspoons honey
1/4 teaspoon salt
Freshly ground black pepper, to taste

Combine all of the ingredients together in a large bowl and toss well. Taste and adjust seasoning with salt, pepper, honey and fresh lemon. Cover and refrigerate until ready to serve.

Freezing Bell Peppers 
Tray freezing peppers
  • Select crisp, tender peppers.
  • Wash. Cut out stems and cut peppers in half.
  • Remove seeds and membrane -- save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.
  • Cut peppers into strips, dice or slice, depending on how you plan to use them.
  • Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as "tray freezing."
  • Transfer to a "freezer" bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes. Use within 12 months. 

Grilled Corn, Mexican Style

4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
¼ teaspoon chili powder, or to taste
freshly ground black pepper

Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

Mint and Tuna Salad

5 eggs
3 handfuls of green beans
A large handful of chopped mint
2 cans good-quality tuna fish

3-4 tbsp balsamic vinegar
6 tbsp olive oil
A dash of celery salt
A dash of pepper

Place eggs in a pot and pour enough water over the eggs to cover. Cover with a lid and boil for 15 minutes. Transfer to a bowl of cold water and let the eggs cool completely. Peel eggs and chop finely and set aside. Cut the tips off the green beans on both ends, rinse well and cook for 8-10 minutes in salted boiling water. Drain and set aside to cool. Chop to 1 cm. Set aside. Prepare vinaigrette – mix olive oil, celery salt, pepper and balsamic vinegar . You can add more or less balsamic vinegar to your liking. Set aside.
Assemble salad with tuna fish in the center, a layer of chopped eggs, then a layer of green beans. Sprinkle with chopped mint just before serving and drizzle with vinaigrette. Serve immediately.

Mama's Best Broiled Tomato Sandwich 

recipe image2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 ripe tomatoes, sliced
3 tablespoons mayonnaise
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese, divided
4 slices bread, lightly toasted
  • Preheat oven to broil.
  • In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally.
  • Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese.
  • Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.

Tomato and Eggplant Tian 
Tomato and Eggplant Tian
2 to 3 tablespoons extra-virgin olive oil
1 small eggplant, sliced 1/4-inch thick
Kosher salt

2 small onions, sliced into 1/4-inch thick rounds
1 clove garlic
2 small tomatoes, sliced into 1/4-inch thick rounds
1/4 cup shredded Parmesan
  • Position the oven rack in the center of the oven. Preheat the oven to 375 degrees F.
  • In a large saute pan, heat 1 tablespoon oil over medium-high heat. Add the eggplant slices, season with salt and cook until golden on both sides. Remove to a plate and repeat with the onion slices.
  • Rub a small baking dish with the garlic clove. Layer the eggplant, onions, and tomato slices in rows in the baking dish. Drizzle a little more olive oil on top. Cover the baking dish with aluminum foil and bake until heated through and the tomatoes are soft but still hold their shape, about 20 minutes. Remove the baking dish and set the oven to broil. Sprinkle the tomatoes with the shredded cheese and broil to melt and brown the cheese, about another 2 minutes. Remove from the oven and serve.

Lemony Collard Greens Pasta

8 ounces fresh collard greens (about 10 big leaves)
or more of a package of whole wheat thin spaghetti or spaghettini
lemon collard greens pasta3 tablespoons pine nuts
olive oil (the good stuff)
2 small cloves garlic, pressed
big pinch red pepper flakes
sea salt and black pepper
1 ounce Parmesan cheese
½ or more of a lemon, cut into wedges
  • Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving a bit of cooking water, and set aside.
  • Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Slice across the roll as thinly as possible (1/8″ to ¼″). Shake up the greens and give them a few chops so the strands aren’t so long.
  • Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
  • Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
  • Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.

Mashed Potatoes and Fava Beans

2 pounds russet potatoes, peeled
2 garlic cloves, peeled and crushed
2 fresh bay leaves
2 pounds fava beans, shelled and peeled , (about 2 cups)
1 teaspoon kosher salt
1/3 cup extra virgin olive oil, plus more for drizzle
1/2 cup grated Grana Padano or Parmigiano Reggiano
  • Put the potatoes, garlic, and bay leaves in a pot with water to cover. Bring to a simmer, and cook until the potatoes are just beginning to become tender, 10 to 12 minutes or more, depending on size. 
  • Add the favas, and cook until both the potatoes and favas are tender, about 8 to 10 minutes more. 
  • Drain. Remove and discard the bay leaves. Over low heat, coarsely mash the potatoes and favas with the salt and olive oil. Turn off the heat, stir in the grated cheese, and serve, drizzled with a little olive oil on top.