Tuesday, February 9, 2016

What to do with your share this week?

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Fruit Recipes
Bloomin' Baked Apples
Peppered Pears
Sticky Pear Crescents

Small/Large Veggie Share Recipes
Black Bean & Sweet Potato Tacos with Swiss Chard Pesto
Italian Chicken Cutlet Sandwich with Broccoli Rabe
Lasagna with Roasted Broccoli
Leek, Tomato & Mushroom Quiche

Large Veggie Share Recipes
Broccoli & Arugula Soup
Thai Pumpkin Curry with Shrimp & Bok Choy
Indian Chicken, Carrot, & Kale Stew

Bloomin’ Baked Apples Recipe
2 crisp apples
2 tbsp butter
3 tbsp brown sugar, packed
1 tbsp flour
1 tsp cinnamon
4 caramels
Optional toppings: vanilla ice cream, caramel sauce and cinnamon
Preheat the oven to 375 degrees.
    Sliced Bloomin Apple
  • To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core. I don’t have an apple corer so I used my metal ½ teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  • Place the apples in an oven safe dish and put two caramels into the center of each apple.
  • Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  • Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
  • Remove from the oven and use a large spoon to move the apples into bowls.
  • Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.

Peppered Pears

4 asian pears, skins removed but stems left intact
3 cups fruity, dry or semi-dry white wine
1 cup water
1 cup sugar
1 vanilla bean (split)
Black pepper
  • Heat wine, water, sugar, and vanilla bean in a medium saucepan. Bring to a boil, until sugar is completely dissolved. Remove vanilla bean with a slotted spoon. Reduce mixture to a simmer, and add two pears. Poach the pears in the wine-sugar mixture for 5-10 minutes, until pears are tender and their color changes subtly. Place on a plate and in the refrigerator. Repeat the poaching process with the other two pears.
  • When all pears have been poached, turn heat to high. Boil the wine-sugar mixture for 15-30 minutes, until the syrup is reduced by half or more. Allow to cool for a few minutes.
  • Place each pear on a plate. Pour a few tablespoons of the reduced poaching liquid over the top. Grind black pepper over the top, and serve.

Sticky Pear Crescents

Sticky Pear Crescents2 large ripe pears, peeled, cored
2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
½ cup caramel topping
¾ cup butter or margarine
¾ cup packed brown sugar
1 teaspoon ground cinnamon
1 cup chopped pecans
  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • Cut each pear lengthwise into 8 slices. Unroll both cans of dough on work surface; separate into triangles. Spread about 1 teaspoon caramel topping on each triangle to within 1/4 inch of bottom edge. Place 1 pear slice across wide end of each dough triangle to within 1/4 inch of edge. Roll up, starting with wide end. Place point side down in baking dish.
  • In 1-quart saucepan, melt butter over medium-high heat; stir in brown sugar and cinnamon. Cook, stirring occasionally, until brown sugar is dissolved. Pour over pears. Sprinkle with pecans.
  • Bake 30 to 35 minutes or until golden brown. Serve warm.

Black Bean & Sweet Potato Tacos with Swiss Chard Pesto
for the pesto:
   1 bunch swiss chard, cut into chunks
   1 jalapeno, roughly chopped
   3 cloves garlic, roughly chopped
   2 Tbs. green hot sauce
   ¼ cup toasted pepitas
   ½ cup extra-virgin olive oil
   coarse salt and freshly ground pepper
for the tacos:
   1 Tbs. extra-virgin olive oil
   1 sweet potato, cut into a medium dice
   1 (14.5 oz) can black beans, drained and rinsed
   2 tsp cumin, divided
   2 tsp chili powder, divided
   ½ tsp garlic salt
   8 white corn tortillas
   1/3 cup queso fresco, crumbled
   1 avocado, diced
   lime and cilantro for garnish
   coarse salt and freshly ground pepper
  • Preheat your oven to 400.
  • On a rimmed baking sheet toss the diced sweet potato with the oil, 1 tsp chili powder, 1 tsp cumin, a pinch of coarse salt and pepper. Roast for 30 minutes.
  • In the meantime, toss the swiss chard, jalapeno, garlic, hot sauce and pepitas into a food processor. Season with salt and pepper. Start pulsing. With the motor running, pour the oil into the processor in a thin stream, until you have pesto. Taste. Yes. Yes.
  • Toss the beans into a small sauce pan and season with the remaining cumin, chili powder and garlic salt. Heat through, 5 minutes.
  • On a small grill or skillet, toast the tortillas until you get browning or charred marks.
  • Layer 2 tortillas, then spoon on some beans, followed by sweet potatoes. Dollop with a good 2 Tbs. of swiss chard pesto. Sprinkle on the diced avocado, queso fresco, a good spritz of lime and a few cilantro leaves.

Italian Chicken Cutlet Sandwich with Broccoli Rabe
Food52 - http://food52.com/recipes/2675-italian-chicken-cutlet-sandwich-with-broccoli-rabe-and-provolone

Italian Chicken Cutlet Sandwich with Broccoli Rabe and ProvoloneChicken
   4 (4-6 ounces) chicken cutlets (about ½-inch thickness)
   2 large eggs
   2 splashes milk
   1/8 teaspoon crushed red pepper flakes
   1/8 teaspoon salt
   ¼ cup all-purpose flour
   2/3 cup plain breadcrumbs
   3 tablespoons olive oil
Broccoli Rabe
   1 medium bunch broccoli rabe, stems removed
   1 tablespoon olive oil
  2 small garlic cloves, thinly sliced
   ¼ teaspoon crushed red pepper flakes
   ½ teaspoon salt
   4 torpedo rolls or ciabatta rolls
   4 slices sharp provolone cheese
  • In a wide, shallow bowl, whisk eggs, milk, crushed red pepper, and salt.
  • Place flour in a separate wide, shallow bowl. Do the same with the breadcrumbs.
  • In a large skillet over medium heat, add 3 tablespoons olive oil.
  • Dip one chicken cutlet at a time in the flour, then in the egg mixture, allowing excess to drip into the bowl. Dredge in the bread crumbs, ensuring that the entire cutlet is evenly coated. Add to the skillet, and cook 3-4 minutes on each side until golden brown and crisp. Place on a paper-towel lined dish. Repeat with remaining cutlets.
  • Bring a large saucepan of salted water to a boil. Boil broccoli rabe for 2 minutes; drain and plunge into a bowl of ice water. “Shocking” the rabe will maintain its vivid green color.
  • In a large skillet over medium heat, add 1 tablespoon olive oil and garlic. Sauté until garlic starts to turn golden. Add broccoli rabe, crushed red pepper, and salt. Sauté 1-2 minutes more until just tender. 
  • Place one split roll on a clean work surface. Place chicken cutlet on the bottom half of the roll. Top with ¼ of the broccoli rabe and 2 slices of cheese. Place under a broiler for 1-2 minutes, or until the cheese melts. Serve immediately.

Lasagna with Roasted Broccoli 
NYTimes Cooking - http://cooking.nytimes.com/recipes/12475-lasagna-with-roasted-broccoli

1 ¼ pounds broccoli, crowns only
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
2 anchovy fillets, rinsed (optional)
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan
  • Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Slice the broccoli crowns 1/3 inch thick, letting the florets on the edges fall off. Peel any large pieces of stem by gently pulling away the thick skin, then toss the slices and the unattached florets with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast, stirring and flipping the large slices over (tongs are a good tool for this) after 8 minutes, until the broccoli is tender when pierced with a knife and the tops are nicely browned, about 15 minutes total. Remove from the oven and set aside. Turn the oven down to 350 degrees.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
  • Chop the anchovies and stir into the tomato sauce. Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of broccoli, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers until the ingredients are used up, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Leek, Tomato, & Mushroom Quiche
Pip And Ebby - http://www.pipandebby.com/pip-ebby/2012/5/11/leek-tomato-mushroom-quiche.html

Two 9-inch ready-to-bake pie crusts
2 tablespoons extra-virgin olive oil
1 leek, halved lengthwise and thinly sliced (white and light green parts only)
8 oz. cherry or grape tomatoes, halved
1/4 cup flat-leaf parsley, chopped
8 oz. sliced fresh mushrooms, chopped
Salt and pepper, to taste
2 cups cheddar cheese, shredded
8 large eggs
1 1/2 cups milk
  • Preheat oven to 375 degrees F. Unroll the pie crusts and press into two 9-inch pie plates. Poke plenty of holes into the surface of the dough with a fork. Bake in preheated oven for 15 minutes, or until lightly browned. Decrease oven temperature to 350 degrees F.
  • Heat the olive oil in a skillet over medium heat. Add leeks and cook until soft, 3 to 5 minutes. In a medium bowl, combine the leeks, tomatoes, parsley, mushrooms, salt and pepper. Add the cheese and mix well. Divide the mixture between the two pie plates.
  • In another medium bowl, whisk together the eggs and milk. Divide between the two pie plates and pour over the top of the veggie-cheese mixture. Bake in the preheated oven for 50 minutes, or until eggs are cooked through. Let cool for 20 minutes.

Broccoli & Arugula Soup
1 tablespoon olive oil
1 clove garlic, thinly sliced
½ yellow onion, roughly diced
1 head broccoli, cut into small florets (about 2/3 pound)
2 ½ cups water
¼ teaspoon each coarse salt and freshly ground black pepper
¾ cup arugula (watercress would be good, too)
½ lemon
  • Heat the olive oil in a medium nonstick saucepan over medium heat.
  • Add the garlic and onion and sauté for just a minute or until fragrant.
  • Add the broccoli and cook for four minutes or until bright green.
  • Add the water, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender.
  • Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off).
  • Serve the soup with a bit of fresh lemon.

Thai Pumpkin Curry 
Shrimp Thai Red Curry with Pumpkin and Bok Choy Recipe | Gluten-Free, Quick and Healthy2 tablespoons coconut oil, divided
¾ pound large shrimp, peeled and deveined
2 baby bok choy, quartered lengthwise
2 shallots, thinly sliced
2 tablespoons minced ginger
2 garlic cloves, minced
1 tablespoon Thai yellow, Penang, or red curry paste
½ teaspoon turmeric
One 15-ounce can unsweetened pumpkin puree
One 15-ounce can coconut milk
½ pound Chinese long beans or French green beans, Cut into 2-inch pieces
2 tablespoons chopped Thai basil, mint or cilantro leaves
2 tablespoons fresh lime juice
¼ cup peanuts
  • In a large Dutch oven, heat 1 tablespoon of the coconut oil over a high flame. Rinse the shrimp and pat dry. Stir-fry the shrimp until pink and curled, 2 minutes. Remove to a plate and set aside.
  • Add the bok choy to the pot and cook until lightly browned and the greens are wilted, 5 minutes. Remove to the plate with the shrimp.
  • Heat the remaining oil and sauté the shallot, ginger, garlic, red curry paste, turmeric, and 1 teaspoon sea salt until very fragrant, 2 minutes. Stir in the pumpkin, coconut milk, and green beans. Bring to gentle simmer and cook over medium-low heat until the beans are tender and the sauce has thickened, 5 to 7 minutes. Remove from the heat and stir in the herbs, lime juice, bok choy, and shrimp.
  • Ladle the Thai pumpkin curry into bowls, garnish with peanuts, herbs, and lime wedges, and serve alongside brown rice.

Indian Chicken, Carrot, And Kale Stew

9328_2 boneless chicken breast halves, cubed
2 tablespoons vegetable oil, divided
1 medium onion, chopped
1 teaspoon garam masala
1 tablespoon ground cumin
4 cloves garlic, minced
1 jalapeño pepper, diced
3 medium carrots, sliced
1 bunch kale, stemmed and cut into ribbons
4 cups low-sodium chicken broth
1 cup water
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
  • Prep all of the vegetables. Cut the chicken into bite-size cubes. Season the cubes all over with a generous sprinkling of salt and pepper.
  • Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. When the oil is hot and shimmering, add the cubes of chicken. Stir the chicken around briefly to prevent it from sticking, then leave it alone and let it brown on one side, about 3 minutes. Turn the chicken and let it brown another minute or so, then remove it from the pan and set it aside in a bowl.
  • Lower the heat to medium and add the remaining tablespoon of oil to the Dutch oven. Stir in the onions, carrots and jalapeno and sauté for 1 minute. Stir in the garam masala and cumin to coat the vegetables. Cook for 3 minutes, then add the garlic and cook until fragrant, another minute or so.
  • Add the chicken back to the pan, then stir in the kale, broth and water. Scrape to remove any brown bits from the bottom of the pan. Bring the stew to a boil, then reduce the heat, partially cover and gently simmer until the chicken is barely done, about 15-20 minutes.
  • Stir in the parsley and lemon juice. Add more salt and pepper to taste.

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