Tuesday, August 25, 2015

Ideas for your share this week

Share list:

Fruit Recipes:
Peaches and Cream Popsicle
Peaches and Cream Stuffed French Toast
Asian Pear and Ginger Vinaigrette
Grilled Ham and Cheese with Pears

Small/Large Veggie share recipes:
Basil and Goat Cheese Balls
Spaghetti Squash with Tomatoes and Basil
Tomato and Fresh Corn Quiche
Spicy Quick Pickled Radishes
Chinese Pepper Steak

Large Veggie share recipes:
Dark Chocolate Beet Brownies
Cucumber Mint Raita
One Pot Vegan Pasta
Chopped Chard with Apricot Vinaigrette
Pasta Salad

Peaches and Cream Popsicle
Super Healthy Kids - http://www.superhealthykids.com/peaches-cream-popsicles
Peaches And Cream Popsicles.  Creamy, delicious and full of fresh ingredients!  www.superhealthykids.com
4 cup sliced peaches
3 tablespoons water
3 tablespoons honey
1/2 cups heavy whipping cream
2/3 tablespoons maple syrup, pure
1/2 teaspoons vanilla extract
  • Put the peaches and water in a small sauce pan and bring the heat up to medium/high, and bring to a low simmer for about 5-10 minutes until the peaches soften, turn the heat off, and add the raw honey, and puree the mixture completely.
  • Transfer the peach puree to the freezer to chill for a quick half hour. Once the peach puree is cooled, whip the cream, maple syrup, and vanilla extract for about 2 minutes to make whipped cream.
  • Fold the whipped cream gently into the peach puree, and pour/scoop into popsicle molds to freeze.

Peaches and Cream Stuffed French Toast
4 ounces cream cheese, softened
1 tablespoon powdered sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 cup sliced fresh peaches
4 slices French bread
4 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Diced peaches and maple syrup, for serving
  • To make the filling, in a small bowl, mix cream cheese, powdered sugar, cinnamon and vanilla extract, until smooth. Spread cream cheese filling on slices of bread; top with peach slices. Make two French toast "sandwiches."
  • In shallow pan or pie plate, beat eggs, milk, vanilla, and cinnamon. Dip the sandwiches in the egg mixture, on each side.
  • Heat a large skillet or griddle to medium-high heat. Cook French toast sandwiches, on both sides, until golden brown, about 4-5 minutes each side. Serve warm with diced peaches and maple syrup.

Asian Pear and Ginger Vinaigrette 

1 2" piece ginger, peeled, thinly sliced
½ cup olive oil
½ Asian pear, peeled, cored, cut into large pieces
3 tablespoons apple cider vinegar
2 tablespoons white miso
2 teaspoons finely grated lime zest
1 teaspoon pink peppercorns
½ teaspoon white peppercorns
Kosher salt
  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
  • Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
  • Do Ahead: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

Grilled Ham and Cheese with Pears 

Grilled Ham and Cheese with Pears4 slices sandwich bread
8 ounces Gruyere cheese
1-1 pear, thinly sliced
8 ounces deli ham, thinly sliced
  • Layer 4 slices of sandwich bread with 8 ounces Gruyere or other melting cheese, 1 thinly sliced pear, and 8 ounces thinly sliced deli ham; top each with bread.
  • Heat a large skillet over medium heat. Spread outside of both bread slices with butter. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot.

Basil and Goat Cheese Balls with Cherry Tomatoes
FreshHerbs.com - http://www.freshherbs.com/2014/05/basil-and-goat-cheese-balls-with-cherry-tomatoes

Basil Goat Cheese Balls6 oz. semi-soft goat cheese
6 tbsp basil leaves
24 cherry tomatoes
  • Make ¼ oz. balls out of the goat cheese by rolling between clean palms.
  • Roll each goat cheese ball in Greek basil leaves until well covered.
  • Stick a toothpick through a cherry tomato and then spear a Greek basil-covered goat cheese ball. Repeat.
  • Serve with crackers.

Spaghetti Squash with Basil and Tomatoes 

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese
  • Using a sharp paring knife, carefully pierce (aka, stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.
  • Let squash cool for a few minutes before handling. Carefully (the squash will be hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.
  • Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

Tomato and Fresh Corn Quiche 

1 pie crust
1 Tbsp. extra virgin olive oil
2 yellow onions, thinly sliced
2 cups cherry or grape tomatoes, halved and seeded
2 ears corn, kernels sliced off
3 eggs
1 cup milk
1 packed cup sharp white Cheddar
2 Tbsp. fresh basil, chopped
1 Tbsp. fresh chives, chopped
salt and freshly ground black pepper
  • Prepare crust according to recipe directions. Pre-bake the crust for 10-15 minutes in a 450 F oven until lightly browned.
  • To caramelize the onions, heat 1 Tbsp. olive oil in a large skillet over medium heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions and soft and golden brown, about 25-35 minutes, reducing the heat as necessary to prevent burning.
  • Preheat oven to 350 F. Scatter onions in the bottom of the pre-baked crust. Top with the tomatoes, corn, basil, and chives.
  • In a medium bowl, whisk to combine the eggs, milk, and cheddar. Season generously with salt and freshly ground black pepper. Pour over the filling.
  • Bake in preheated oven for 45-60 minutes, until the center is set and the top is golden brown. Let cool slightly before serving.

Spicy Quick Pickled Radishes

Super easy-to-make pickled radishes that pack a punch! cookieandkate.com1 bunch radishes
¾ cup white wine vinegar or apple cider vinegar
¾ cup water
3 tablespoons honey or maple syrup
2 teaspoons salt
1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)
½ teaspoon whole mustard seeds (optional)
Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds
  • To prepare the radishes: Slice off the tops and bottoms of the radishes, then use a sharp chef's knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.
  • To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.
  • Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

Chinese Pepper Steak 
allrecipes - http://allrecipes.com/Recipe/Chinese-Pepper-Steak-2/Detail.aspx?evt19=1&referringHubId=2277
Chinese Pepper Steak Recipe
1 pound beef top sirloin steak
1/4 cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
1/2 teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges
  • Slice the steak into 1/2-inch thick slices across the grain.
  • Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
  • Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
  • Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Dark Chocolate Beet Brownies 

2 large beets, peeled
3 large eggs
2/3 cup brown sugar
2/3 cup sugar
1/2 cup oil
2 tsp vanilla extract
1 1/4 cup cocoa powder (Hershey's makes a dark chocolate cocoa powder that I like to use in these brownies)
3/4 cup all purpose flour
1 tsp baking powder
1/2 tsp kosher or sea salt
1 cup chocolate chips, at least 60% cocao
  • In a medium saucepan, cover the beets with water by an inch.  Place the pot over medium high heat and bring the water to a boil.  Reduce the heat to medium and simmer the beets until they are soft enough to easily be pierced through the center with a knife, about 25 minutes.  Drain the beets and puree them.  You may need to add a tablespoon or two of water to the beets to get them to puree smoothly, Add only what you need.  Set the beet puree aside to cool.
  • Preheat your oven to 350 degrees.
  • In a large bowl whisk together the eggs, oil,  and sugars.  Add the vanilla extract and beet puree and whisk to fully combine.  Mix the flour, cocoa powder, baking powder and salt into the wet ingredients.  Stir in the chocolate chips. 
  • Pour the batter into a 9x13 inch baking pan that has been sprayed with cooking spray or lined with foil or parchment.  Bake for about 30 minutes or until a toothpick inserted into the center of the brownies comes out clean but still moist.  Cool the brownies completely before cutting.  They will keep in an airtight container for 3 days.

Cucumber Mint Raita Recipe

Cucumber Mint RaitaOne large (or two medium) cucumbers, peeled, cut in half lengthwise and seeded, then grated
2 cups plain whole milk yogurt
10 large mint leaves, thinly sliced
1/2 teaspoon ground cumin
Pinch of cayenne
Pinch of paprika
Salt and pepper
* To slice the mint leaves, "chiffonade" them by stacking them on top of each other, rolling them up like a cigar, and taking thin slices off the end.
  • Place grated cucumber in a sieve and press with the back of a spoon to squeeze out as much moisture as you can. Alternatively, you can place the grated cucumber in the middle of a clean tea towel, wrap the towel around the cucumber and wring out the excess moisture.
  • Stir spices and mint into yogurt in a medium bowl. Stir in the grated cucumber. Chill until ready to serve.

One Pot Vegan Pasta 
One Pot Pasta Recipe | #vegan | minimalistbaker.com

12 ounces dry pasta
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 Tbsp olive oil
Optional: Fresh parsley or basil for finishing
  • Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you’re short on time, skip the eggplant and double the mushrooms.
  • Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover – you will top the pasta with it.
  • To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
  • Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente – will vary depending on kind of pasta – but typically an average of 10 minutes, stirring once or twice so it doesn’t stick to the pan.
  • Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
  • Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. 

Chopped Chard with Apricot Vinaigrette 

Chopped Chard Salad with Apricot Vinaigrette Recipe1/4 cup thinly sliced shallots
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 1/2 tablespoons apricot preserves
1 teaspoon whole-grain Dijon mustard
6 cups chopped Swiss chard
1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained
2 tablespoons walnuts, toasted
1 tablespoon chopped green onions
1 teaspoon freshly ground black pepper
1/2 ounce goat cheese, crumbled

Combine first 5 ingredients in a large bowl, stirring with a whisk. Let stand 10 minutes. Set aside half of shallot mixture. Add chard to bowl; toss to coat. Place chard mixture on a serving platter. Return reserved half of shallot mixture to bowl. Add chickpeas; toss to coat. Top chard mixture with chickpea mixture. Sprinkle evenly with walnuts and remaining ingredients.

Pasta Salad with Steak, Green Beans, Bell Pepper, and Bacon
Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon
Kosher salt
1/2 pound medium shell pasta
1 cup chopped cooked steak
1 cup diced green bell pepper
1 cup chopped blanched green beans
1/2 cup crumbled cooked bacon
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1/4 teaspoon finely grated garlic
3/4 cup grated parmesan cheese
Freshly ground pepper
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
  • Add the steak, bell pepper, green beans and bacon to the bowl with the pasta.
  • Make the dressing: Mix the mayonnaise, sour cream, lemon juice, garlic, parmesan, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.

Tuesday, August 18, 2015

CSA ideas for the week:

Share list

Fruit Recipes:
Easy Summer Fruit Tart
Tomato, Peach, and Burrata Salad

Small/Large Veggies Share Recipes:
Bacon-Wrapped Green Bean Bundles
Mexican Corn Salad
Eggplant "Meatballs" and Sugar Snap Peas
Kale and Potato Hash

Large Veggies Share Recipes:
Raw Carrot & Parsnip Salad
Lettuce Soup
Sausage and Pepper Skewers

Easy Summer Fruit Tart
dessert.design.life - http://dessertdesignlife.com/easy-fruit-tart

1 sheet frozen puff pastry, thawed in fridge overnight or on counter 20-30 minutes.
Easy Fruit Tart with Plums and Nectarines | dessertdesignlife.com3-4 large nectarines or peaches
5-6 red plums
6 tablespoons sugar
1 tablespoon flour
1 beaten egg (for egg wash)
Tart pan with removable bottom
  • Unfold puff pastry dough onto lightly floured surface. Sprinkle top of dough lightly with flour (to prevent rolling pin from sticking and roll out dough to fit your tart pan. Transfer to pan and trim off excess by running rolling pin along edge of pan. Place in refrigerator to chill for at least 15 minutes.
  • In the meantime, preheat oven to 400 degrees F.
  • Slice nectarines and plums thinly.
  • Remove pan with puff pastry from the refrigerator. Sprinkle the flour and 1 tablespoon sugar on the bottom of the dough.
  • Arrange fruit on top of flour/sugar starting from the outside edge (start first row of fruit ½ inch in to allow pastry to puff), alternating the rows of fruit and overlapping slightly to create design.
  • Brush beaten egg around exposed dough. Sprinkle remaining 5 tablespoons sugar over top of fruit.
  • Bake for about 30 minutes or until crust has puffed and reached a golden brown.
  • Serve warm or cold. Delicious with fresh whipped cream or vanilla ice cream.

Tomato, Peach, & Burrata Salad

Heirloom Tomato, Peach, & Burrata Salad Recipe on twopeasandtheirpod.com 1/3 cup balsamic vinegar
2 large tomatoes, cut into pieces
2 large peaches, cut into pieces
6 ounces burrata cheese, cut into pieces
3 tablespoons freshly chopped basil
  • To make the balsamic reduction, pour the balsamic vinegar into a small saucepan. Heat over medium-high heat and bring to a boil. Reduce the heat to low and let simmer, swirling the pan occasionally, until reduced to about half of the original amount, about 15 minutes. Remove from the heat and set aside.
  • Meanwhile, place the tomatoes and peaches on a platter or plate. Top with burrata cheese chunks and basil.
  • Drizzle the balsamic reduction over the salad and serve.
  • Note-you can find burrata cheese in most grocery stores in the cheese section. If you can't find it you can substitute fresh mozzarella. Burrata cheese is very soft and will not slice well. Just add the creamy chunks to the salad!

Bacon-Wrapped Green Bean Bundles

Bacon Wrapped Green Beans 3/4 pound fresh green beans, ends trimmed
4 bacon strips
3 tbsp. butter, melted
1/4 c. packed brown sugar (reserve 1 tbsp.)
1/4 tsp. garlic salt
1/8 tsp. soy sauce
*parchment paper and toothpicks highly recommended
  • Preheat an oven to 350°F. Line a baking sheet with parchment.
  • In a large pan over medium heat, cook the bacon until the slices are just beginning to brown along the edges but are still very underdone and pliable, 4 to 6 minutes. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.
  • In a small bowl, whisk together the butter, garlic salt, soy sauce, and 1 tbsp. brown sugar. Stir vigorously until sugar is totally dissolved.
  • Divide the green beans into 8 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together (I had to use a toothpick for most of the bundles which was easily removed when done cooking). Place the bundles on the prepared baking sheet with the secured ends of the bacon underneath.
  • Sprinkle the remainder of the brown sugar evenly over the bundles. Then drizzle the butter mixture over the bundles.
  • Roast until the bacon is cooked through and browned, 20 to 25 minutes. (It may still feel pliable but will stiffen slightly once out of the oven). Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately.

Mexican Corn Salad

Esquites (Mexican Corn Salad)2 tablespoons butter
3 cups corn (about 4 ears), cut from the cob
1/2 jalapeno, seeded and finely diced
3 tablespoons mayonnaise
1 glove garlic, grated
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juice
2 tablespoons cotija (or feta), crumbled
chili powder to taste
  • Melt the butter in a heavy skillet over medium-high heat.
  • Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  • Add the jalapeno, saute for a minute and remove from heat.
  • Mix everything and serve warm or at room temperature.

Eggplant “Meatballs” and Sugar Snap Peas in a Toasted Sesame Sauce 
eggplant meatballs and sugar snap peas in a sesame ginger sauceRecipe from: eats well with others 

1 large eggplant, unpeeled
1 cup fresh breadcrumbs
¼ cup finely grated manchego
2 tbsp minced cilantro
1 garlic clove, grated
freshly ground black pepper
1 large egg, lightly beaten
olive oil, for frying
½ lb sugar snap peas (you could totally use green beans here)
Campbell's Toasted Sesame with Garlic and Ginger Skillet Sauce (or your sauce of choice)
  • Cut the eggplant into 1-inch cubes. Bring a large pot of salted water to a boil. Boil the eggplant cubes for 10 minutes, pushing them down as necessary to ensure they remain immersed in the water. Drain. Allow to cool a bit.
  • Using a potato ricer or the back of a wooden spoon, squeeze out as much water as possible from the eggplant. Chop finely by hand.
  • In a large bowl, combine the eggplant, breadcrumbs, manchego, cilantro, garlic, and black pepper until well combined. Mix in the egg. Season to taste with salt and pepper.
  • Form the eggplant mixture into small balls that are about 1 inch in diameter.
  • Pour olive oil into a 10-inch skillet to a depth of about ½-inch. Turn the heat to medium. When the olive oil starts to shimmer, put one eggplant-ball in the pan. If it starts to sizzle immediately, then it is hot enough. If not, wait for the oil to get hotter. Fry the balls, turning gently with a spoon, for about 3 minutes. With a slotted spoon, transfer them to a paper towel-lined plate. Repeat until all the balls are cooked.
  • Clean out the skillet and then pour the toasted sesame sauce in it. Warm over medium heat. Add in the sugar snap peas and cook for 3-4 minutes, stirring frequently, until slightly tender but still crisp. Add in the eggplant meatballs and saute until coated in sauce and warmed through. Serve over rice.

Kale and Potato Hash
Eating Well - http://www.eatingwell.com/recipes/kale_potato_hash.html
Kale & Potato Hash
8 cups torn kale leaves, (about 1/2 large bunch)
2 tablespoons horseradish
1 medium shallot, minced
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
2 cups cooked shredded potatoes, (see Ingredient note)
3 tablespoons extra-virgin olive oil
  • Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop.
  • Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine.
  • Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.

Raw Carrot & Parsnip Salad

2 large carrots
2 large parsnips
juice and zest of half a lemon (about 2 Tb juice)
1 teaspoon your favorite mustard
1 teaspoon honey
about 4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
fresh parsley, chopped
Peel the skin from the carrots and parsnips. Still using a regular vegetable peeler, peel off ribbons of each one, slowly turning them at their bases as you go along. Continue peeling until you cannot make very long shreds, and reserve the cores for another use.

In a small bowl, whisk the lemon juice, zest, mustard and honey. Slowly drizzle in the olive oil as you whisk until mixture is emulsified. Taste, and add a pinch or two of salt and white pepper to taste. Gently toss the shredded vegetables with the dressing, and finish by sprinkling in the parsley at the last toss.

Lettuce Soup

lettuce21 onion, peeled and finely chopped
2 tablespoons olive oil
2 garlic cloves, minced a minute or two
2 medium potatoes, peeled and cubed
1 head of lettuce, washed and cut into thin slices or several handfuls green lettuce
5 cups of water (0r broth)
1/4 cup of coarsely chopped fresh basil
1/2 to 1 tablespoon balsamic vinegar or lemon juice
Salt and pepper to taste
  • In a large pot, heat oil over medium high heat until hot. Add onions and sprinkle with a little salt, reduce heat to medium and saute until onions become translucent. Then add the garlic cloves and saute for a minute or two.
  • Add the water and potatoes and some salt and pepper. . If you have thick, tougher lettuce leafs add now as well. If you have thinner, tender lettuce, simmer for ten minutes, then add. At this point, simmer for about another 7 minutes, then add fresh basil. Simmer until everything is soft and add vinegar or lemon juice. Then blend in a blender! Salt and pepper to taste and serve.
  • Serve with a crostini, and a dollop of yogurt, cottage cheese, or sour cream.

Sausage and Pepper Skewers

Sausage-and-Pepper Skewers1 cup couscous
2 bell peppers (red and yellow), cut into chunks
1 (12-ounce) package chicken sausage, cut into 1-inch pieces
1 large red onion, cut into chunks
1 cup cherry tomatoes
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup fresh parsley
1/4 cup fresh cilantro
4 scallions, roughly chopped
1 tablespoon white wine vinegar
  • Soak eight 8-inch skewers in water, at least 15 minutes. Preheat a grill or grill pan to medium high. Prepare the couscous as the label directs.
  • Meanwhile, toss the bell peppers, sausage, onion and tomatoes in a bowl with 1 tablespoon olive oil; season with salt and pepper. Thread onto the skewers, alternating the sausage and vegetables. Grill, turning, until the vegetables are slightly softened and the sausage begins to brown, 6 to 7 minutes.
  • Meanwhile, puree the parsley, cilantro and scallions in a blender with the remaining 2 tablespoons olive oil, the vinegar and 2 tablespoons water. Season with salt and pepper. Brush the skewers with some of the pesto and continue to cook, turning, until the tomatoes are tender and the sausage is charred, 6 to 7 more minutes.
  • Toss the couscous with half of the remaining pesto and season with salt and pepper. Serve with the skewers and the remaining pesto, for dipping.

Wednesday, August 12, 2015

What to do with your share. Maybe.

Share list

Peach Crumb Bars
Grilled Chicken Breasts with Honeydew Salsa
Cantaloupe and Brie Grilled Cheese

Small/Large Veggies with Fruit
Spinach Salad with Tomatoes, Cucumber, and Feta
Brown Butter Tomatoes
BBQ Chicken Stuffed Sweet Potatoes
Stuffed Philly Chicken Peppers
Grilled Cilantro, Lime, & Paprika Corn on the Cob

Large Veggies with Fruit
Oatmeal Zucchini Cookies
Brazilian-Styled Collard Greens
Baked Kohlrabi Fries
Linguine with Sardines, Fennel, and Tomato
Dandelion Greens with a Kick

Peach Crumb Bars
Annie's Eats - http://www.annies-eats.com/2010/08/23/peach-crumb-bars

Peach Crumb Bars  –  Annie’s Eats1½ cups sugar, divided
1 tsp. baking powder
3 cups all-purpose flour
¼ tsp. salt
Zest of half a lemon
16 tbsp. cold, unsalted butter cut into small pieces
1 large egg
5 cups peeled, chopped peaches (about 5 peaches)
5 tsp. cornstarch
Juice of 1 lemon
Pinch of freshly grated nutmeg
  • Preheat the oven to 375° F.  Grease a 9 x 13″ pan; set aside.
  • In a medium bowl, combine 1 cup of the sugar, the baking powder and flour.  Mix in the salt and the lemon zest, and stir together with a fork.  Cut in the butter and egg with a pastry blender until the largest chunks are about pea-sized.  The mixture should be crumbly without much loose flour.  Spread about half of the dough mixture in an even layer over the bottom of the prepared pan and press down firmly to form the bottom crust.
  • In another bowl, stir together the remaining sugar, cornstarch, lemon juice and nutmeg.  Gently mix in the peaches with a rubber spatula until combined.  Sprinkle the fruit mixture evenly over the crust.  (Note: Because my peaches were overly ripe, they were floating in a bowl of juice.  I used a slotted spoon to transfer the fruit to the baking dish, discarding most of the excess juice, to prevent the crust from getting soggy.)  Crumble the remaining dough over the top of the peaches.
  • Bake for about 45 minutes or until the top is slightly golden brown.  Cool completely before cutting into squares and serving.

Grilled Chicken Breasts with Honeydew Salsa

1 1/3 cups finely diced peeled seeded honeydew or other melon
1/4 cup finely chopped fresh cilantro plus 1/4 cup cilantro leaves
1/4 cup finely diced red onion
2 tablespoons fresh lime juice
2 tablespoons olive oil
2 teaspoons finely grated lime peel
1 teaspoon finely chopped seeded serrano chile
Nonstick vegetable oil spray
4 boneless chicken breast halves with skin

  • Combine diced melon, 1/4 cup chopped cilantro, finely diced red onion, lime juice, olive oil, grated lime peel, and chopped serrano chile in medium bowl. Toss to blend flavors. Season melon salsa to taste with salt and pepper.
  • Spray grill with nonstick vegetable oil spray; prepare barbecue (medium heat). Sprinkle chicken breasts with salt and pepper. Grill chicken breasts until skin is crisp and brown and chicken is cooked through, about 5 minutes per side.
  • Slice chicken breasts and arrange on plates. Top with melon salsa and cilantro leaves and serve.

Cantaloupe and Brie Grilled Cheese

sliced sourdough bread
sliced brie cheese
peeled, seeded and thinly sliced cantaloupe
fresh thyme leaves, optional
salted butter, softened
  • Slather both sides of each slice of bread with butter.
  • Layer brie onto a piece of sourdough and top with pieces of cantaloupe. Top the cantaloupe with another thick layer of sliced brie.
  • Top the cheese with fresh thyme leaves, if using and top with another slice of sourdough.
  • Top grilled cheese with another slice of sourdough and gently press together.
  • Place a cast iron skillet over medium heat and melt a couple tablespoons of butter. Once the butter has melted and the skillet is hot, carefully place the grilled cheese into the skillet and cook for 4 to 5 minutes or until the bottom is nicely toasted and some of the cheese has melted.
  • Flip the grilled cheese and continue to cook for an additional 3 to 4 minutes or until the bottom is toasted and the remaining cheese has melted.
  • Transfer grilled cheese onto a cutting board. Allow the sandwich to sit for 3 to 5 minutes before cutting the half and serving.

Spinach Salad with Tomatoes, Cucumber, and Feta
NY Times - http://www.nytimes.com/2010/08/05/health/nutrition/05recipehealth.html?_r=0

1/2 small red onion, sliced (optional)
6 ounces baby spinach
1 pound tomatoes, cut in wedges or diced
1 small cucumber, cut in half lengthwise, then sliced
8 calamata olives, pitted and cut in half lengthwise
1 green or red pepper, thinly sliced
2 teaspoons chopped fresh dill
1 tablespoon chopped fresh mint
2 tablespoons fresh lemon juice
Salt to taste
5 tablespoons extra virgin olive oil
2 ounces feta cheese, cut in small dice or crumbled
  • Place the onion in a bowl, cover with cold water and let sit for five minutes. Drain, rinse and dry on paper towels. (The reason for soaking the onion is to wash away some of the compounds that cause the onion flavor to linger in your mouth.) Combine with the tomatoes, cucumber, olives, pepper, dill and mint in a large bowl.
  • Mix together the lemon juice, salt and olive oil. Toss half of the dressing with the tomato mixture and half with the spinach. Combine everything in one bowl, add the feta, toss together thoroughly and serve.

Brown Butter Tomatoes

2 large or 3 small ripe beefsteak tomatoes
6 tablespoons unsalted butter
Flaky sea salt
Coarsely ground black pepper
Baguette or other country bread, for mopping up the butter
  • Core the tomatoes and slice them 1/3-inch thick. Divide the tomato slices among 4 plates, overlapping the slices just a little.
  • Place the butter in a small heavy-bottomed saucepan and set over medium low heat. Let the butter melt completely. It will begin bubbling. Let the butter simmer away, cooking off its water, until it begins to smell nutty and brown. Swirl the pan every 30 seconds or so. When the butter turns the color of a hazelnut, remove it from the heat. Use a soup spoon to ladle it over the tomatoes. They'll sizzle! You want to dress the tomatoes with the butter as if you were pouring ganache over a cake -- be generous!
  • Season the tomatoes with salt and pepper, then rush the plates to the table so everyone can taste the tomatoes while the butter is hot! Mop up the butter and tomato juices with good bread. Toast to summer!

BBQ Chicken Stuffed Sweet Potatoes: An easy, hands-off and healthy weeknight dinner that makes you feel like you're at a fancy restaurantBBQ Chicken Stuffed Sweet Potatoes
Ari's menu - http://arismenu.com/bbq-chicken-stuffed-sweet-potatoes

2 small sweet potatoes
1 tbsp olive oil
coarse sea salt
6 oz chicken breast, cooked and shredded
3-4 tbsp bbq sauce 
1 oz freshly crumbled goat cheese
thinly sliced green onion for garnish
  • Preheat oven to 400. Use a fork to poke several holes into sweet potatoes. Brush each sweet potato with approx 1/2 tbsp of olive oil and sprinkle to coat lightly with sea salt. Roast until fork tender (meaning a fork easily slides right into the sweet potato), about 45-60 minutes depending on size of your potatoes.
  • Heat chicken and bbq sauce in a small sauce pan over medium-low heat until warm, about 5-10 minutes.
  • Slice cooked sweet potatoes down the middle leaving about an inch uncut. Stuff each potato with half the bbq chicken, then top with goat cheese and onion. Serve immediately.

Stuffed Philly Chicken Peppers
Stuffed Philly Chicken Peppers Recipe
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, minced
2 chicken breast filets, sliced across horizontally
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon Balsamic vinegar
2 bell peppers, cut in half with seeds removed
2 slices provolone cheese
  • Preheat oven to 350 degrees F.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and cook until soft. Add the garlic and the chicken and cook unit browned. Stir in the salt, cayenne, and Balsamic. Continue cooking until chicken is cooked through.
  • Cut the bell peppers in half and remove the core and seeds. Fill the peppers with the chicken mixture and lay in a baking dish. Add a few tablespoons water to the bottom of the dish and cover tightly with foil. Bake for 35 minutes.
  • Remove the cover and top each bell pepper half with a half slice of provolone. Put back in the oven uncovered, and bake until cheese is browned and bubbly, 5-10 more minutes.

Grilled Cilantro, Lime, & Paprika Corn on the Cob
Grilled Cilantro, Lime, and Smoked Paprika Corn on the Cob

4 ears of corn
2 tablespoons virgin coconut oil
smoked paprika, to taste
1 lime, cut into wedges
handful of fresh cilantro, chopped
sea salt, to taste
freshly-ground black pepper, to taste
  • Heat grill over high until hot.
  • If you want a bit of a char on the corn, pull back a few of the husks on each ear of corn. Place the corn directly on the grill, cover, and grill for 15 to 20 minutes or until the husks are charred on all sides, rotating occasionally. Remove and let cool until they can safely be handled.
  • Remove the husks and silk from each ear of corn. You can either discard the husks completely or fold them back to use as handles.
  • Use a pastry brush or your hands to spread the coconut oil over each ear of corn. Place the corn on a serving platter, sprinkle with the smoked paprika, spritz with the fresh lime juice, sprinkle with cilantro, and season with sea salt and black pepper. Serve.

Oatmeal Zucchini Cookies

Oatmeal Zucchini Cookies recipe1 cup butter, room temperature
2/3 cup granulated sugar
1 cup brown sugar
1 tsp. vanilla
2 eggs
1 1/2 to 2 cups grated zucchini
2 1/2 cups whole wheat flour
2 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
1 tsp soda
2 1/2 cups oats
  • Preheat the oven to 350 degrees. In the bowl of your stand mixer beat the butter and sugar on medium speed until light in color and very fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat for another minute. Add the grated zucchini and mix until incorporated. Sprinkle the flour, cinnamon, baking powder, salt, and soda over the wet ingredients. Mix everything together on low speed until well combined. Add the oat and mix to combine.
  • Scoop dough into balls using a 1 ounce scoop and place on a parchment-lined baking sheet. Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.
  • Notes: (1) Don’t store the cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment in between the layers. (2) The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies are excellent dipped in milk.

Brazilian-Styled Collard Greens (Couve a Mineira)

Couve a Mineira: Brazilian-Style Collard Greens1 bunch collard greens, shredded*
2 large cloves garlic, minced
3 tablespoons olive oil
3 tablespoons beer (optional)
½ teaspoon smoked paprika
½ lime
Sea salt, to taste
  • *the easiest way to chop the greens is to stack the leaves, roll them tightly like a cigar, and chop the cylinder into thin shreds.
  • Place a large skillet over medium-high heat. Once hot, add oil and saute garlic with a pinch of salt until golden. Add greens and toss to coat in oil. Pour in beer, add paprika & salt to taste, and continue to toss greens, while allowing alcohol to cook off. They will cook quickly, and should still be tender when you remove them from pan. Divide between plates and squeeze lime juice over before serving.

Baked Kohlrabi Fries with Chili powder 

2 kohlrabi, leaves removed
2 Tbs. melted coconut oil, ghee, or olive oil
chili powder and ground cumin
  • Preheat your oven to 425F.  Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them.  Cut into matchsticks.
  • On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin.  Spread the kohlrabi in a single layer.
  • Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
  • Remove and eat warm with ketchup

Linguine with Sardines, Fennel, and Tomato
Food52 - http://food52.com/recipes/9065-linguine-with-sardines-fennel-tomato?utm_source=facebook.com&utm_medium=referral&utm_campaign=f52-huffingtonpost

Linguine with Sardines, Fennel & TomatoKosher or sea salt
1 tin sardines packed in olive oil (about 4 ¼ oz.)
Extra virgin olive oil
2-3 fat cloves of garlic, peeled, smashed, and roughly chopped
1 small or ½ large bulb fennel, fronds reserved
¼ teaspoon red chile flakes, or more to taste
1 cup canned peeled tomatoes with their juice, gently crushed
2 ounces white (dry) vermouth
1 medium lemon, juice and zest
1/3 cup toasted bread crumbs
¾ pound dry linguine
  • Bring a very large pot of heavily salted water to a boil.
  • Open the sardine tin and drain a tablespoon or so of the oil into a wide skillet (the amount of oil in the tin will vary by brand, so add additional extra virgin olive oil if necessary to make up a tablespoon). Warm the oil over medium-low heat and add the garlic, cooking until fragrant.
  • Trim the fennel and slice the bulb very thinly (a mandoline works great here). Add to the skillet with a sprinkle of salt, raise the heat to medium, and cook until the fennel is soft and beginning to caramelize. Add the chile flakes and let them sizzle for a minute, just until fragrant, then add the tomatoes with their juice. Cook until the liquid is reduced, then add the vermouth and let that reduce slightly.
  • Add the sardines to the skillet with the tomato and fennel mixture, breaking up slightly but leaving some chunks. Zest the lemon and combine a tablespoon or so of zest with the toasted breadcrumbs, then set aside. Juice the lemon and add the juice to the pan. Taste and adjust salt if necessary.
  • Add the linguine to the boiling salted water, cooking it until it is just short of al dente. Using tongs, transfer the linguine to the sauce to finish cooking, adding a little bit of the starchy pasta water and tossing gently to combine. (You'll want to leave this a little wet, as the breadcrumbs will soak up the sauce and dry the pasta out a bit once you've added them.)
  • Transfer the pasta and sauce to a large warmed serving bowl (or individual pasta bowls), add a drizzle of olive oil, sprinkle on the toasted breadcrumb-lemon zest mixture, and garnish with picked small fennel fronds and the remaining lemon zest.

Dandelion Greens with a Kick
allrecipes.com - http://allrecipes.com/recipe/dandelion-greens-with-a-kick/?mxt=t06dda
Dandelion Greens with a Kick Recipe
1 teaspoon salt
1 pound dandelion greens, torn into 4-inch pieces
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon butter
1/2 onion, thinly sliced
1/4 teaspoon red pepper flakes
2 cloves garlic, minced
salt and ground black pepper to taste
1 tablespoon grated Parmesan cheese (optional)
  • Soak dandelion greens in a large bowl of cold water with 1 teaspoon salt for 10 minutes. Drain.
  • Bring a large pot of water to a boil with 1 teaspoon salt. Cook greens until tender, 3 to 4 minutes. Drain and rinse with cold water until chilled.
  • Heat olive oil and butter in a large skillet over medium heat; cook and stir onion and red pepper flakes until onion is tender, about 5 minutes. Stir in garlic until garlic is fragrant, about 30 seconds more. Increase heat to medium-high and add dandelion greens. Continue to cook and stir until liquid is evaporated, 3 to 4 minutes. Season with salt and black pepper.
  • Sprinkle greens with Parmesan cheese to serve.