Tuesday, September 22, 2015

Ideas for the week of September 21st

Share List

Fruit Recipes
Apple Cheese Wraps
Maple Cinnamon Dutch Apple Pear Pancake

Small/Large Veggie Share Recipes
Collard Greens with White Bean Soup
Broccoli Pesto Pasta
Crock Pot Spaghetti Squash with Meatballs
Green Bean, Chicken, and Coconut Salad
Roasted Lima Beans

Large Veggie Share Recipes
Orecchiette with Corn, Basil, & Pine Nuts
Kale Salad with Quick Pickled Watermelon Radish
Campanelle with Hard-Boiled Eggs, Capers & Watercress

Collard Greens & White Bean Soup
Cook for your Life - http://www.cookforyourlife.org/recipes/collard-greens-and-white-bean-soup
Featured image
1 large bunch young collard greens leaves stripped from the hard stems and washed
1-2 tablespoons olive oil
1 sprig plus 1 teaspoon of fresh rosemary, leaves stripped and chopped
1 medium onion, finely diced
1 large carrot, cut into a small dice
1 medium Yukon Gold potato or other waxy potato, cut into a small dice
1 clove garlic, chopped
2 cups cooked baby lima or other white beans (cannellini or Great Northern), plus their broth or 1 (14-ounce) can, drained and rinsed well, plus ½ cup fresh water
2¼ quarts (9 cups) low-sodium vegetable or chicken stock, or water
1 tablespoon chopped flat-leaf parsley
  • Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
  • In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot and potato. Mix well.
  • Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
  • Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
  • Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
  • Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.

Apple Cheese Wraps
epicurious - http://www.epicurious.com/recipes/food/views/apple-cheese-wraps-56389888?mbid=nl_fig_09032015_Daily&CNDID=&mbid=nl_fig_09042015_Daily&CNDID=35824472

Apple Cheese Wraps recipe1 apple
1 slice lemon
2 slices cheddar cheese, cut in half
2 slices deli turkey or ham, cut in half
  • Slice the apple into 1/2 inch thick slices. Rub the apple with the lemon wedge to prevent from going brown.
  • Slice the cheddar cheese into 1/2 inch wide slices and the ham in 1/2 or in 1/4 (the ham needs to be large enough to wrap around the apple).
  • Place an apple slice and a cheese slice on top of the deli meat and fold over deli meat to wrap.

Maple Cinnamon Dutch Apple Pear Pancake
Maple Cinnamon Dutch Apple Pancake at TheWellFlouredKitchen.com

1 Medium Pear, Peeled and Sliced
1 Medium Apple, Peeled and Sliced
5 Large Eggs
3 Tbsp. (1.5oz) Butter
1/4 Cup Maple Syrup
1 Cup (4oz) White Whole Wheat Flour
1 Cup (4oz) Whole Milk
1/4 Tsp. Salt
1 Tsp. Pure Vanilla Extract
1/2 Tsp. Cinnamon
  • Melt butter in a small saute pan, add maple syrup. Saute apple and pear until softened.
  • Whisk together the eggs, milk, flour, salt and vanilla.
  • Pour apple mixture into the bottom of a 10" pie dish. Pour batter over apples.
  • Place into a preheated 400° and bake for 20-25 minutes.

Broccoli Pesto Pasta
bon appetit - http://www.bonappetit.com/recipe/broccoli-pesto-pasta?mbid=nl_fig_09112015_Daily&CNDID=35824472

1 head of broccoli (about 8 oz.)
Kosher salt
6 ounces orecchiette or other short pasta
½ cup grated Parmesan
½ cup (packed) fresh basil leaves
3 tablespoons olive oil
2 teaspoons fresh lemon juice
Freshly ground black pepper
  • Separate broccoli stalk from florets and finely chop florets. Trim woody end of stalk, then peel and finely chop. Cook stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add florets and cook until crisp-tender, about 3 minutes more. Using a slotted spoon or mesh spider, transfer broccoli to a large bowl of ice water, then drain on paper towels.
  • Add pasta to same pot of boiling water and cook until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and return to pot.
  • While pasta cooks, transfer broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process until smooth.
  • Toss pasta with broccoli pesto, adding more pasta cooking liquid as needed to coat evenly. Toss in reserved broccoli florets and season with salt and pepper.

Green Bean, Chicken, and Coconut Salad with Jerk Dressing
Bulldog Bistro - http://bulldogbistro.com/2014/01/30/green-bean-shredded-chicken-toasted-coconut-salad-jerk-dressing
Chicken and Green Bean Salad With Toasted Coconut and Jerk Dressing
1 lb green beans trimmed, cleaned and cooked
1 lb chicken breast cooked and shredded
1/4 cup toasted unsweetened coconut
2 jalapenos
Juice of 3 Limes
1 tsp Crushed Garlic
1 Tbsp Allspice
1 tsp Thyme
1/2 Tbsp Honey
3 Tbsp Olive Oil
  • Combine the chicken, toasted coconut, and green beans in a bowl
  • Combine the jalapenos, lime juice, crushed garlic, allspice, thyme, honey, and olive oil in a blender. Toss with the chicken, coconut, and green beans. Serve and enjoy!

Crock Pot Spaghetti Squash with Meatballs
Crock Pot Spaghetti Squash with Meatballs

1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs
  • Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
  • Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
  • Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
  • Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
  • Serve with the sauce and meatballs from the crock pot.

Roasted Lima Beans 

Tok-Cel1/2 pound fresh or frozen lima beans
1 bunch green onions
1/2 bunch parsley
Salt to taste
Lemon juice to taste
6 ounces ground, roasted pumpkin seeds
1 tablespoon sesame oil
  • Preheat oven to 350 degrees.
  • If using fresh beans, blanch them in boiling water for 1 minute, then rinse and dry. If you use frozen beans, defrost.
  • Chop the green onions and parsley, medium to fine. Set aside.
  • Roast the pumpkin seeds in the preheated oven, then grind them (medium to fine) in a food processor.
  • Put the sesame oil in a large skillet on medium heat. When the oil starts smoking, throw the lima beans in first. Saute them until they are brown and roasted.
  • Add all the other ingredients except the lemon juice and saute for another minute. Then add lemon juice, and serve.

Orecchiette with Corn, Basil, & Pine Nuts 

Orecchiette with Corn, Basil, and Pine Nuts recipe3 cups fresh corn (from about 4 ears)
4 tablespoons (1/2 stick) butter, softened, cut into pieces, plus more to taste
1 pound orecchiette
1 teaspoon kosher salt, plus more to taste
2/3 cup torn fresh basil leaves
1/2 teaspoon freshly ground black pepper
1/2 cup pine nuts, toasted
  • Combine corn and 4 Tbsp. butter in a large bowl.
  • Cook orecchiette in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1 cup pasta cooking liquid, and add to corn mixture. Stir vigorously and add pasta cooking liquid and butter as needed to fully coat. Stir in basil, pepper, and remaining 1 tsp. salt.
  • Transfer pasta to a serving bowl or platter and top with pine nuts. Serve immediately.

Kale Salad with Quick-Pickled Watermelon Radish

1/2 cup white wine vinegar
1/4 cup sugar
Kosher salt
1 (6-ounce) watermelon radish (can substitute regular radishes)
1 (8-ounce) bunch kale
2 tablespoons extra virgin olive oil
1 tablespoon toasted pumpkin seed oil
1 teaspoon lemon juice
1 teaspoon fresh thyme leaves
Freshly ground black pepper
1/4 cup pumpkin seeds, toasted
  • Do ahead: In a medium bowl, combine vinegar, sugar, and 1 teaspoon salt. Thinly slice the radish using a mandoline or chef's knife, add to the bowl, and stir to combine, making sure the slices are well coated. Let stand at least 30 minutes or refrigerate up to a day before serving.
  • Wash the kale and pat off excess water. If the center stems are tender enough to eat, simply trim the bottom inch or two. If the center stems are thick or tough, cut or tear them out and discard or save for another dish. Slice the leaves crosswise into 1/4-inch-wide ribbons.
  • In a large bowl, combine olive oil, pumpkin seed oil, lemon juice, thyme, a generous grind of black pepper, and a little salt. Add the kale and use your hands to massage the dressing into the leaves until they soften and wilt.
  • Drain the radishes. Toss with the kale - OR - arrange the slices on individual plates and place the kale on top. Garnish with pumpkin seeds and serve.

Campanelle with Hard-Boiled Eggs, Capers & Watercress
campanelle with hard-boiled egg, capers & watercress

½ pound campanelle (or other short pasta)
¼ cup olive oil
4 anchovy fillets, minced
2 finely chopped garlic cloves
2 to 3 tablespoons capers
¼ teaspoon crushed red pepper flakes (or more or less to taste)
¼ cup finely grated Parmesan
2 teaspoons fresh lemon juice
4 coarsely grated (I prefer to chop them) hard-boiled large eggs
a handful of greens such as watercress or arugula (or chopped parsley to taste)
  • Cook campanelle in salted water until al dente; drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, heat oil over medium heat. Add anchovies, garlic, capers, and red pepper flakes and cook, stirring, until anchovies dissolve, about 2 minutes. Note: If you do this before your pasta finishes cooking, just bring it back up to a simmer before tossing it with the pasta.
  • Place pasta in a large mixing bowl, toss with 2 tablespoons reserved cooking liquid, the warm anchovy sauce, parmesan and lemon juice. Taste. Add kosher salt and pepper to taste. Throw in eggs and greens or parsley. Toss again. Taste and add more pasta cooking liquid as needed until sauce coats pasta. You might want to add a splash more lemon juice, too. I usually end up using a quarter cup of the pasta cooking liquid and a squeeze more of lemon.

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