Monday, April 11, 2016

Recipes for the week of 4/11

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Fruit Recipes
Shaved Kohlrabi with Apple & Hazelnuts
Apple & Feta Pan Fried Pizzas
Mini Apple Crisps

Small/Large Share Recipes
Spinach Pasta with Roasted Broccoli & Red Pepper
Parsnip Hummus with Garlic Chili Oil
Chicken with Italian Sweet-Sour Fennel
Turkey Meatloaf with Fennel & Bacon

Large Share Recipes
Whole Chicken Caldo with Savoy Cabbage, Kohlrabi, and Chorizo
Chicken Breast & Broccoli Rabe with Penne

Shaved Kohlrabi with Apple & Hazelnuts 
bon appetit -

½ cup blanched hazelnuts
2 medium kohlrabi, peeled, thinly sliced on a mandoline
1 tart apple, peeled, cored, thinly sliced on a mandoline
½ teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar or white balsamic vinegar
Kosher salt
½ cup torn fresh mint leaves, plus more for serving
1 tablespoon extra-virgin olive oil
2 oz. Pecorino di Fossa or Parmesan, shaved (about ¼ cup)
  • Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 10–12 minutes. Let cool, then coarsely chop.
  • Toss kohlrabi, apple, lemon zest, lemon juice, and vinegar in a medium bowl; season with salt. Add ½ cup mint and gently toss to just combine.
  • Toss toasted hazelnuts and oil in a small bowl to coat; season with salt.
  • Divide kohlrabi salad among plates and top with seasoned hazelnuts, Pecorino, and more mint.

Apple and Feta Pan Fried Pizzas

6 ½ ounces dry pizza crust mix
1/2 cup hot water
5 tablespoons olive oil
8 ounces crumbled feta cheese
1 red onion, thinly sliced
1 tablespoon chopped fresh thyme
½ tablespoon butter
4 apples, cored and chopped
ground black pepper to taste
  • In a medium bowl, combine contents of the pizza dough package and 1/2 cup hot water. Stir vigorously, about 25 strokes. Set the bowl in a warm place (about 85 degrees F, or 35 degrees C) for 5 minutes. Turn dough onto floured board, divide the dough into 8 small sections. Knead the dough and shape it into rounds.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • In a large skillet, heat the olive oil. Add the dough and fry until the dough is lightly browned, flipping once to brown on both sides. Once cooked, place the circles on a cookie sheet. Sprinkle the feta, red onion, and thyme on top of the circles.
  • Bake the pizzas until the feta begins to brown, about 10 to 12 minutes.
  • While the pizzas bake, in the previously used skillet, heat 1/2 tablespoon of butter and a few sprigs of thyme. Mix the apples into the skillet, and cook until the apples are soft and golden. Lay the apples on top of the pizzas, season with pepper, and serve.

Mini Apple Crisps

For the Oatmeal Nut Crumble:
   ½ cup butter, melted
   1 cup old fashioned oats
   ¾ cup chopped pecans
   ½ cup flour
   ½ cup brown sugar
   ¼ teaspoon salt
   ¼ teaspoon cinnamon
   1/8 teaspoon nutmeg
For the Cinnamon Apples:
   3 medium apples
   ¼ cup butter
   3 tablespoons brown sugar
   ½ teaspoon cinnamon
whipped cream, ice cream, or vanilla yogurt for serving
  • To prepare the oatmeal crumble, preheat the oven to 350 degrees.
  • Add the oats, pecans, flour, brown sugar, salt, cinnamon, and nutmeg to a large bowl. Pour the butter over the mixture and stir until well combined.
  • Spread the mixture onto a baking sheet and bake for 10 minutes.
  • Allow to cool before using.
  • To make the apples, peel and dice the apples into bite sized pieces.
  • Add the apples, butter, brown sugar, and cinnamon to a medium skillet and cook, stirring often to coat the apples in the sauce, for 5 minutes over medium low heat.
  • Remove from heat and cool a bit before assembling the dessert.
  • Add a generous layer of oatmeal crumble to the bottom of each dish (2-3 tablespoons) and top with the cinnamon apples.
  • Top with a layer of whipped cream, ice cream, or vanilla yogurt. Sprinkle on a bit more of the crumble and drizzle any of the remaining caramel sauce from the pan of apples over the top. Serve immediately.

Spinach Pasta with Roasted Broccoli & Bell Pepper
Roasted vegetables
   1 large bunch of broccoli, florets removed and sliced into bite-sized pieces
   1 red bell pepper, sliced into 1-inch squares
Balsamic spinach pasta with roasted vegetables -   1 tablespoon olive oil
Spinach pasta
   8 ounces whole wheat linguine or spaghetti
   2 tablespoons olive oil
   1 shallot bulb, sliced very thin (about ½ cup, sliced)
   ¼ teaspoon salt
   ¼ teaspoon red pepper flakes
   2 cloves garlic, pressed or minced
   12 ounces baby spinach
   2 tablespoons balsamic vinegar
   1 tablespoon lemon juice
   1 tablespoon butter or olive oil
Optional: 1 ounce finely grated Parmesan cheese* (about ¾ cup, grated), plus extra for garnishing
Freshly ground black pepper, to taste
  • To prepare the roasted vegetables: Preheat oven to 400 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup. Transfer the sliced broccoli florets and bell pepper to the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss until the vegetables are lightly coated in oil (add a little more olive oil if necessary). Sprinkle with salt, arrange the vegetables in an even layer and bake until the broccoli is tender and caramelized on the edges, tossing halfway, about 25 minutes.
  • Once the vegetables are in the oven, bring a large pot of salted water to boil. Cook the pasta just until al dente, according to package directions. Before draining, carefully reserve about 1 cup of the pasta water. Drain and return the pasta to the pot.
  • To prepare the balsamic spinach, in a large Dutch oven (my 5.5-quart Le Creuset is perfect here) or large sauté pan over medium heat, warm 2 tablespoons olive oil until shimmering. Add the sliced shallot, ¼ teaspoon salt and ¼ teaspoon red pepper flakes. Cook, stirring frequently, until the shallot is translucent, about 3 to 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 20 seconds. While stirring constantly, add several big handfuls of spinach at a time until they have wilted, then repeat until all of the spinach is in the pot. Once the spinach has reduced a bit but is still bright green in parts (this happens quickly!), pour in the balsamic vinegar and remove the pot from heat.
  • In your Dutch oven or in a large serving bowl, combine the roasted vegetables and cooked pasta with the spinach mixture. Add 1 tablespoon lemon juice, 1 tablespoon butter or olive oil and optional Parmesan. Drizzle in about ⅓ cup reserved pasta cooking water and gently toss to coat. Season to taste with additional salt (mine needed about ½ teaspoon more) and freshly ground black pepper. Divide into bowls and serve immediately, with extra grated Parmesan on top for bonus presentation points.
Parsnip Hummus with Garlic Chili Oil
Gourmande in the kitchen -

parsnip hummus, paleo hummus, parsnip dipTo Make the Garlic Chili Oil:
   2 Tablespoons coconut oil
   1 large garlic clove, peeled and minced
   1 Tablespoon red pepper flakes
   2 Tablespoon extra virgin olive oil
To Make the Parsnip Hummus:
   1 lb parsnips, peeled and cubed into 1 inch pieces
   ¼ cup  extra virgin olive oil (divided use)
   1 ½ teaspoons ground cumin
   ¼ teaspoon ground coriander
   ¾ teaspoon sea salt or Himalayan salt
   2 large garlic cloves, finely minced
   6 Tablespoons tahini (sesame seed paste)
   4 Tablespoons freshly squeezed lemon juice
   6 Tablespoons filtered water (divided use)
Freshly chopped parsley leaves to finish (optional)

Make the Garlic Chili Oil:
  • Place the coconut oil, garlic, and red pepper flakes in a small skillet over low heat. Cook until the garlic and red pepper is fragrant and darkens but doesn’t burn (about 3 minutes).
  • Remove from heat, add in extra virgin olive oil and cover with lid and let cool to room temperature while you prepare the hummus. Strain oil before serving with the dip.

Make the Parsnip Hummus:
  • Bring the cubed parsnips along with 2 Tablespoons of the olive oil, cumin, coriander and salt and ¼ cup of filtered water to a simmer over medium-low heat in a medium sauté pan , stirring to coat as necessary.
  • Cover and reduce heat to low, cook for 10-15 minutes until the parsnips are tender and easily pierced with the tip of a knife.
  • Puree the cooked parsnips along with the minced garlic, tahini, and remaining 2 Tablespoons of olive oil and lemon juice in a food processor until smooth and thick, scraping down the sides of the food processor as necessary (about 2 minutes). Add additional salt or lemon juice to taste.
  • With the motor running slowly drizzle in enough of the remaining water to create a light fluffy consistency (another 2 to 3 minutes). Spoon into a bowl and let cool to room temperature or covered in the fridge before serving.
  • Serve drizzled with the garlic chili oil and chopped parsley with chopped vegetables or crackers alongside.

Chicken with Italian Sweet-Sour Fennel

<p>Chicken with Italian Sweet-Sour Fennel</p>
1 small fennel bulb with stalks
2 teaspoons extra-virgin olive oil
4 (4-ounce) chicken cutlets
½ teaspoon kosher salt, divided
½ teaspoon dried rosemary, crushed
¼ teaspoon freshly ground black pepper
¼ cup dry white wine
¾ cup fat-free, lower-sodium chicken broth
¼ cup raisins
2 teaspoons red wine vinegar
1 tablespoon pine nuts, toasted
  • Mince 1 tablespoon fennel fronds. Thinly slice bulb to measure 2 cups (discard core).
  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt, rosemary, and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Remove from pan. Add fennel bulb to pan; sauté 1 minute. Stir in wine. Add 1/4 teaspoon salt, broth, raisins, and vinegar; cover and cook 4 minutes or until fennel is tender. Return chicken to pan. Sprinkle with nuts and fennel fronds.

Turkey Meatloaf with Fennel & Bacon 

turkey meatloaf2 Tbs. plus 1 tsp. canola or olive oil
1 medium yellow onion, chopped
1 cup small-diced fennel
2 large cloves garlic, finely chopped
¾ cup dry white wine
4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
2 lb. ground turkey (not 100% breast meat)
2 large eggs
1/3 cup sliced scallions
2 tsp. coarsely chopped fennel seeds
½ tsp. crushed red pepper flakes
1 Tbs. Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. sliced bacon (about 9 strips)
  • Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, fennel, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
  • Add the white wine, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
  • In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the vegetable mixture.
  • Position a rack in the center of the oven and heat the oven to 375°F.
  • Add the turkey and eggs to the onion mixture. Scatter the scallions, fennel seeds, and red pepper flakes over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.
  • Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavor.
  • Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
  • Bake until an instant-read thermometer registers 165°F in the center of the meatloaf, 40 to 55 minutes.
  • Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
Chicken Caldo

2 quarts organic vegetable stock + scraps from cabbage, kohlrabi and turnip
1 mild dried chili (whole)
1 teaspoon ground cumin
2-3 large cloves of garlic, crushed
1 whole chicken
Savoy cabbage leaves (about 10 large ones, shredded)
1 bunch kohlrabi, bulbs peeled and diced (use the stems and leave for the stock)
1 medium turnip, peeled and diced (or a potato if you are sans-turnip)
1 cup diced Spanish chorizo (from Phoenicia)
salt and pepper
  • Bring the vegetable stock to a simmer and add the stems and scraps of kohlrabi, turnip and Savoy cabbage. Add the whole chicken, the dried chili, garlic and cumin. Simmer on low heat for an hour.
  • Take out the chicken and let cool. Strain the stock. Take all chicken meat off the bone and keep until needed.
  • Bring the strained stock to a boil and add the Savoy cabbage, kohlrabi and turnip. Add the diced chorizo and simmer until vegetables are soft (but not mushy!)—about 15-20minutes. Check the seasoning and finish with salt and fresh-ground black pepper to taste.
  • Add the chicken meat and warm through for another 5-10 minutes.
  • Serve with crusty sourdough.

Chicken Breast & Broccoli Rabe with Penne

1/2 pound penne pasta
3 tablespoons olive oil, divided
1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch chunks
Kosher salt and freshly ground pepper
1 bunch broccoli rabe, thick stems trimmed, coarsely chopped
4 garlic cloves, chopped
1/2 cup dry white wine
1/4 cup finely grated Parmesan
1/2 teaspoon crushed red pepper flakes
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook until golden brown and cooked through, 6–8 minutes. Transfer chicken to a large plate; set aside. Heat remaining 2 Tbsp. olive oil in same skillet over medium heat. Add broccoli rabe and garlic and cook until broccoli rabe is tender and cooked through, 10–15 minutes. Return chicken with any accumulated juices to pan. Add white wine and cook until reduced by half, about 2 minutes. Add pasta and 1/2 cup reserved cooking liquid. Simmer until flavors meld and sauce has thickened, adding cooking liquid by 1/4-cupfuls if dry, about 15 minutes. Stir in Parmesan and crushed red pepper flakes. Divide among bowls.

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