Tuesday, July 28, 2015

Ideas for the week of July 27th

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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.

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