Monday, August 3, 2015

How to use your share this week:

Share list here

Fruit recipes 
Peach Salsa 
Grilled Cinnamon Plums
Boozy Blueberry Floats

Small/Large veggie share recipes
Spaghetti with Arugula Pesto
Corn and Bacon Chicken Salad 
Cold Soba and Cucumber Salad 
Caesar Salad Wrap

Large veggie share recipes 
Cabbage Leaf Tacos
Grilled Blooming Onion
Penne Pasta in Roasted Beet Sauce
Roasted Wax Beans 

Peach Salsa

4 ripe but firm yellow peaches, chopped (skin on or off, your choice, skin on makes for better color, but if skin is too thick or fuzzy you may want to peel first)
Peach Salsa (photo)2-3 Tbsp chopped shallots or onions
2-3 jalapenos, chopped (stem, seeds and ribs discarded)
Juice of a lemon
2 Tbsp chopped fresh mint
2 Tbsp grated ginger
1 teaspoon sugar
Salt and black pepper to taste
  • Put the chopped peaches, shallots, and jalapeños in the bowl of a food processor. Add the remaining ingredients. Pulse 2-3 times, just enough to get most the pieces small and to well combine the salsa. Do not liquefy it.
  • Place salsa into a bowl and cover. Let stand for an hour before serving to give the ingredients time to meld.
  • Serve with chips, with fish, pork, or chicken.

Grilled Cinnamon Plums
Cozy Cameo: A Plum Pick For Dessert Image
10 small, softly ripe plums, halved and pit removed
2 teaspoons vegetable oil
4 tablespoons honey, divided use
¼ teaspoon ground cinnamon, plus a sprinkle for garnish
4 ounces mascarpone (about ½ cup)
1 teaspoon pure vanilla extract, divided use
4 tablespoons toasted pine nuts, for garnish
4 leaves fresh mint, for garnish
  • In a medium bowl, toss together the halved and pitted plums with the vegetable oil, 1 tablespoon of the honey and the ¼ teaspoon of ground cinnamon; preheat a grill or grill pan over medium heat.
  • Once grill pan is hot, place the plums cut-side down on the grill pan, grill for about 2-3 minutes or until they begin to caramelize and get “grill marks”, and are warmed through and juicy; remove from the grill and place onto a clean plate to keep warm while the sweetened mascarpone and vanilla honey are prepared.
  • In a small bowl, combine the mascarpone with 1 tablespoon of the honey and ½ teaspoon of the vanilla, and whisk together well with a fork until smooth and creamy, and set aside.
  • In another small bowl or a ramekin, combine the remaining 2 tablespoons of honey with the remaining ½ teaspoon of vanilla, and set aside.
  • To Plate: Place 5 grilled plum halves onto each plate and spoon a heaping teaspoon size dollop of the sweetened mascarpone in the center of each plum where the pit was; with a spoon, drizzle a bit of vanilla honey over the plums, and sprinkle on a tablespoon of the toasted pine nuts over top; sprinkle over just a touch of ground cinnamon and garnish with a mint leaf.

Boozy Blueberry Floats 
Boozy Blueberry Floats |
½ cup blueberries plus a few for garnish
3 ounces Pearl Blueberry Vodka
1 cup lemon lime seltzer or sparkling water
6 scoops vanilla ice cream

Add the blueberries, blueberry vodka and sparkling water to a blender and blend for about 15 seconds. Scoop 3 scoops of vanilla ice cream into each glass and pour half of the blueberry mixture into each glass. Garnish with more blueberries.

Spaghetti with Arugula Pesto

1/4 cup pine nuts, toasted
1 garlic clove, minced
3 cups firmly packed arugula, plus more for garnish
3/4 cup extra-virgin olive oil
2 tsp. fresh lemon juice
2/3 cup grated pecorino romano cheese, plus more for garnish
Kosher salt and freshly ground pepper, to taste
1 lb. fresh spaghetti, cooked until al dente and drained
  • In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and the 2/3 cup cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper.
  • In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with cheese. Serve immediately. Serves 4 to 6.

Corn and Bacon Chicken Salad
Sweet Corn, Bacon and Scallion Greek Yogurt Chicken Salad I
2 boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 cup plain greek yogurt 
2 tablespoons mayonnaise
1 1/2 tablespoons dijon mustard
1 cup cooked sweet corn kernels
4 bacon slices, fried and crumbled
4 green onions, sliced
2 tablespoons chives
crackers/toast/pitas for serving

Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt, mayo and mustard, tossing well to coat, then fold in the corn, bacon, chives green onions. Taste and season with more salt and pepper if desired.

Cold Soba and Cucumber Salad 

Cold Soba & Cucumber Salad8 oz. soba noodles (Japanese buckwheat noodles)
1 large cucumber
2 whole green onions
⅓ cup unsalted peanuts, chopped
⅓ cup rice vinegar
2 Tbsp sugar
½ tsp toasted sesame oil
½ tsp salt
½ tsp crushed red pepper flakes
  • Bring a large pot of water to a rolling boil over high heat. Add the noodles and boil just until tender (5-7 minutes). Drain the noodles and rinse briefly with cool water. Allow the excess water to drain away.
  • While waiting for the water to boil and the noodles to cook, prepare the rest of the salad. Peel the cucumber if desired. If the cucumber has a lot of seeds, cut it in half lengthwise and scrape the seeds out with a spoon. Cut the cucumber once more lengthwise (to make quarters) and then cut across into small slices.
  • Slice the green onion and roughly chop the peanuts. Combine the chopped cucumber, sliced green onion, and chopped peanuts in a large bowl.
  • To make the dressing, stir together the rice vinegar, sugar, sesame oil, salt, and crushed red pepper in a small bowl until the sugar is dissolved. Pour this mixture over the vegetables and toss to coat.
  • Add the cooled and drained noodles to the bowl and toss to combine the ingredients and coat in the dressing. Serve immediately or refrigerate until ready to eat.

Ceasar Salad Wrap 

Lettuce, about a large handful
Red onion, a few slices
Small roma tomato
Hard boiled egg
Caesar dressing
Parmesan-style cheese
1 large tortilla
  • Chop lettuce and tomato, slice red onion. Slice hard boiled eggs. Toss in a bowl with dressing.
  • Place ingredients in a tortilla with Parmesan cheese on top, and wrap.

Cabbage Leaf Tacos

Cabbage Leaf Tacos with Fresh Chopped Salsa 1 tablespoon vegetable oil
2 cups cooked brown rice (from 1 cup uncooked)
one 15-ounce can of black beans, rinsed and drained
1 tablespoon fresh lime juice
1/2 tablespoon chili powder
1 teaspoon cumin*
1/4 teaspoon EACH garlic powder, oregano, paprika, black pepper
salt to taste
app. 4-8 whole leaves from a savoy or green cabbage
1 large or 2 small bell peppers, seeded, and thinly sliced
1/4 onion, thinly sliced
1 medium-sized cucumber, peeled & thinly sliced
1 cob corn, kernels removed
1/2 cup fresh cilantro, chopped
1/2 cup cotija cheese, grated (more to taste)
optional toppings: green onions, sour cream, avocado, or salsa
  • Heat vegetable oil in a large pan over medium-low heat. Add cooked rice, beans, lime juice, and the chili powder, cumin, garlic powder, oregano, paprika, black pepper, and salt. Stir to combine, turn heat to low, and cook until warmed through (but not piping hot), stirring frequently.
  • Meanwhile, gently remove your cabbage leaves. Carefully cut away only the toughest part of the stem on each leaf - anything that would be hard to chew. I found myself cutting about an inch of stem out of each leaf.
  • Once rice/bean mixture is warm, fill your tacos. Lay out a cabbage leaf. Fill with rice/beans, peppers, onions, cucumber slices, corn, cilantro, and cheese (and any other desired toppings). Carefully begin to roll the cabbage the way it naturally curls, tucking in the sides as you go.

Grilled Blooming Onion

Grilled Blooming Onion | | Your favorite steakhouse appetizer, healthified! | #recipes #appetizers #healthy1 large white onion
½ tablespoon olive oil
salt and fresh ground pepper, to taste
2 tablespoons shredded part skim mozzarella cheese
2 tablespoons shredded mild cheddar cheese
2 tablespoons your choice of steak sauce, hot sauce, soy sauce, etc...
  • Heat the grill.
  • Cut onion into 6 to 8 wedges, stopping ½-inch short of the bottom. Do not cut through to the bottom - leave bottom intact.
  • Cut out a piece of aluminum foil.
  • Place onion on foil and slowly open up the onion a bit, pulling the wedges apart.
  • Drizzle onion with olive oil.
  • Season with salt and pepper.
  • Add cheeses in the open center of the onion.
  • Drizzle the entire onion with sauce.
  • Wrap it up tightly and grill for 30 to 35 minutes, or until onion is tender.
  • Remove from grill and slowly open up the foil.
  • Serve immediately.

Penne Pasta in a Roasted Beet Sauce

3 medium-sized beets, cleaned and cut into a small dice
3 Tbs. extra-virgin olive oil, divided
3 sprigs thyme
3 cloves garlic
1 Tbs. balsamic vinegar
2 Tbs. vermouth
1/2 cup freshly grated parmesan cheese, plus more for garnish
1/2 cup chicken or vegetable stock
1/4 cup cream or milk
1 tsp. sugar
1/2 pound penne pasta
coarse salt and freshly ground pepper
1 Tbs. poppy seeds
mint leaves, for garnish
  • Preheat oven to 400.
  • On a rimmed baking sheet, toss the diced beets with 1 Tbs. oil, thyme sprigs and a good pinch of salt and pepper. Roast for 40 minutes. Check for doneness at the 30-minute mark.
  • Transfer beets to a food processor. Add the garlic, balsamic vinegar, vermouth, half of the cheese and the 2 remaining Tbs. oil. Pulse until it’s as smooth as you can get it.
  • Transfer beet mixture to a small saucepan. Add the stock and cream and bring to a light simmer. Add the sugar, remaining cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Taste it. Oh I know.
  • Toast the poppy seeds in a small skillet until fragrant, about 2 minutes.
  • Cook the penne until al dente. Drain and return to skillet. Pour the sauce over the pasta and toss to combine. Look. At. That. Color. Give it one more taste. Season accordingly.
  • Serve pasta garnished with a good sprinkle of the poppy seeds and the mint leaves. And more cheese. Absolutely more cheese.

Roasted Wax Beans with Peanuts & Cilantro
Roasted Wax Beans with Peanuts and Cilantro

1 pound wax beans, trimmed
1 tablespoon vegetable oil
Coarse salt and ground pepper
2 teaspoons soy sauce
1/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon fresh lemon juice
1/2 teaspoon light-brown sugar
1/4 cup unsalted peanuts
1/4 cup fresh cilantro leaves

Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

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