Tuesday, July 21, 2015

What to cook this week

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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.

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