Wednesday, August 12, 2015

What to do with your share. Maybe.

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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 -

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 -

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 -

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 -

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 -
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.

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