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 -

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 -
beet, goat cheese & honey tart I
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 -

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 -

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.

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