Tuesday, July 7, 2015

Recipes for your share the week of July 7th

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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), saut√© 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.

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