Door to Door Local Harvest


Recipes 2010

Recipes will be posted here every week, according to what you received in your delivery and what’s in season. Please feel free to comment!

Send recipe ideas to: door2doorlocalharvest@gmail.com

Recipes for the week of October 19th:

Roasted Root Vegetables w/ Feta & Pumpkin Seeds

2 cups peeled and diced beets (about 4 beets)
2 cups peeled and diced carrots (about 4 -5)
3 tbsp. olive oil
1 tsp. coarse salt
2 oz. feta cheese, crumbled
1/3 cup roasted pumpkin seeds
1 tbsp. Italian parsley, chopped

Preheat the oven to 350° and line a cookie sheet with parchment. Toss the beets and carrots with the olive oil and salt and place on the cookie sheet in an even layer. Bake for 30 – 40 minutes, or until the beets tender and slightly browned.

Remove from oven and sprinkle evenly with feta, pumpkin seeds and parsley.

Pasta with Arugula and Goat Cheese Sauce

from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette 4 servings

a bunch of fresh arugula
4 springs fresh parsley
1 8 ounce container low-fat yogurt or sour cream
1/3 cup goat cheese, crumbled
S and P to taste
1 pound fusilli noodles
Grated parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole with water, and bring the water to a boil.

2 Wash and clean well the arugula and parsley. Dry thoroughly. Trim and chop both the arugula and the parsley.

3. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.

4. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish. Serve immediately.

Arugula, Watermelon Radish, and Sauteed Mushroom Salad

2 large bunches of arugula, coarse stems discarded and the leaves washed well and spun dry (about 8 packed cups)
2 cups thinly sliced mushrooms, lightly sauteed in a bit of oil or butter and cooled
1 cup grated watermelon radish (or daikon if watermelon radishes are unavailable)
3 tablespoons extra virgin olive oil
fresh lemon juice from one large or two small lemons
Parmesan curls made with a vegetable peeler
Salt & Pepper

Combine the arugula, mushrooms, and the radish, drizzle the oil over the salad, and toss the salad gently. Toss with the lemon juice and salt and pepper to taste, and serve it topped with the Parmesan. Serves 4 to 6.

Recipes for the week of October 12th:

Risotto with Butternut Squash and Leeks

  • 1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
  • 4 tablespoons olive oil
  • 6 cups (about) chicken stock or canned low-salt chicken broth
  • 3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
  • 2 cups arborio rice or medium-grain rice
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh sage

Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

Maple Glazed Squash Rings

A lightly spiced brown sugar and maple syrup mixture makes a delicious glaze for these baked acorn squash rings. These baked squash rings make the perfect fall side dish.

Ingredients:

  • 2 medium acorn squash, cut crosswise into 1/2-inch slices
  • salt and pepper
  • 3/4 cup apple juice
  • 2/3 cup light brown sugar, packed
  • 1/4 cup maple syrup
  • 1/4 teaspoon salt
  • dash ground cinnamon
  • 3 tablespoons butter

Preparation:

Line a large baking pan — such as a large jelly roll pan or two smaller pans — with foil; lightly grease or spray with nonstick cooking spray. Heat oven to 350°.Slice the squash into 1/2 to 1-inch rounds. Cut centers out of each squash slice with a knife or a biscuit cutter about the size of the seed area.

Arrange slices on the baking sheet, overlapping slightly if necessary. Sprinkle lightly with salt and pepper and pour apple juice over the rings. Cover the pan tightly with foil and bake for 30 minutes, or just until the squash rings are tender.

Meanwhile, in a small saucepan, combine the brown sugar, maple syrup, salt, cinnamon, and butter. Bring to a simmer and cook, stirring, until sugar is dissolved. Spoon the mixture over the squash and continue baking, uncovered, for about 20 minutes, or until squash rings are tender.
Serves 6.

Cabbage and Potato Bake

  • 1 cabbage, about 2 to 2 1/2 pounds
  • 2 large potatoes, about 2 1/2 pounds
  • 12 ounces lean bacon, cut into 1/2-inch dice
  • 2 cups yellow onions, peeled and sliced lengthwise
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 cups homemade chicken stock

Directions

Preheat the oven to 375 degrees F.

Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.

Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.

Recipes for the week of October 5th:

Fried Green Tomatoes
* 4 large green tomatoes
* 2 eggs
* 1/2 cup milk
* 1 cup all-purpose flour
* 1/2 cup cornmeal
* 1/2 cup bread crumbs
* 2 teaspoons coarse kosher salt
* 1/4 teaspoon ground black pepper
* 1 quart vegetable oil for frying
1. Slice tomatoes 1/2 inch thick. Discard the ends. 2. Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat. 3. In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.

Kohlrabi Soup

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 pound kohlrabi bulbs, peeled and chopped
  • 2 1/2 cups vegetable stock
  • 2 1/2 cups milk
  • 1 bay leaf
  • Salt and black pepper

Preparation:

  1. Melt butter in a large pan with a lid. Add onions and cook gently until soft, about 10 minutes. Add kohlrabi and cook 2 minutes.
  2. Add vegetable stock, milk and bay leaf to pan, and bring to a boil. Cover, reduce heat to low and simmer 25 minutes or until kohlrabi is tender. Let cool a few minutes and remove bay leaf.
  3. Using an immersion blender or conventional blender or food processor, puree soup until smooth. You may want to strain the soup through a fine sieve if the kohlrabi is especially fibrous. Season to taste with salt and pepper. Serve in heated bowls with hearty bread of choice.

Recipes for the week of September 28th:

Time for fall greens!

Sauteed Swiss Chard with Parmesan Cheese

  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/2 small red onion, diced
  • 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
  • 1/2 cup dry white wine
  • 1 tablespoon fresh lemon juice, or to taste
  • 2 tablespoons freshly grated Parmesan cheese
  • salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Sautéed Kale with Smoked Paprika

Kale tends to collect dirt in the leaf wrinkles, so rinse carefully before using. To prep, cut the leaf away from the center rib and stem of each leaf. Discard stems and center ribs.

Ingredients

  • 1 lb fresh kale, carefully rinsed, stems and center ribs cut away and discarded, leaves coarsely chopped
  • 2 Tbsp olive oil
  • 1 medium onion, chopped (about 1 cup)
  • 1/2 teaspoon smoked paprika (also sold as Pimenton), sweet or hot
  • Pinch of dried crushed red pepper
  • Salt

Method

1 Bring a large pot (4 qts) of water to a boil. Add a Tablespoon of salt to the water. Add the chopped kale. Cook until wilted, about 5 minutes. Drain and set aside.

2 Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the smoked paprika and crushed red pepper. Add the kale and sauté for several more minutes. Sprinkle on more salt and smoked paprika to taste.

Serves 4.

Borscht

6 medium-size beets, tops and roots trimmed to 1 inch
1 onion, diced
2 russet potatoes, peeled and diced
3 cups vegetable or chicken broth
2 Tblsps chopped fresh dill, plus additional for garnish
2 Tblsps fresh lemon juice, or to taste
Salt and freshly ground black pepper
Sour cream or plain yogurt, to garnish

1. Preheat the oven to 400°F.

2. Wash the beets, but do not peel. Divide the beets between two large sheets of heavy-duty aluminum foil and fold each to form a well-sealed packet. Roast for 50 to 60 minutes, until the largest beet is easily pierced with a fork or a metal skewer. Remove from the oven, open the packets, and let cool. When the beets are cool enough to handle, peel and cut into shoestrings.

3. Meanwhile, combine the onion, potatoes, broth, and dill in a medium saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are completely tender, about 20 minutes. Cool briefly.

4. Mash the potatoes into the broth. Stir in the beets. Season with lemon juice, salt, and pepper.

5. Serve hot or chilled, garnishing each bowl with a dollop of sour cream and a sprig of dill.

Green Beans Amandine with Leek Chips:

MAKE AHEAD: The leek chips can be made up to 1 week ahead; store in an airtight container at room temperature. But they taste best when made and eaten the same day. The beans can be cooked and tossed in the almond-garlic mixture 1 day ahead; cover tightly and refrigerate. Reheat in a large skillet over low heat and top with the leek chips just before serving.

8 to 10 servings

For the leek chips 

  • 4 medium leeks
  • 2 tablespoons extra-virgin olive oil
  • Salt
  • Freshly ground black pepper

For the green beans

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 1/2 cups sliced (skin-on) almonds
  • 2 small cloves garlic, minced or crushed (about 2 teaspoons)
  • 2 1/2 to 3 pounds green beans (ends trimmed, optional)
  • 1/2 teaspoon salt

Directions:

For the leek chips: Preheat the oven to 250 degrees. Line 2 large baking sheets with aluminum foil and lightly grease with nonstick cooking oil spray. Fill a large bowl with cold water and place a large colander in the sink.

Remove and discard the darker leek leaves; trim and discard 1/4 inch from the root ends. Cut the leeks crosswise into 1/4-inch slices. Use your fingers to separate the slices into rings and drop them into the bowl of water; swish them around vigorously for a few minutes to remove all sand and grit. Transfer the cleaned rings to the colander as you work.

When all the leeks are cleaned, pat them dry and spread evenly on the foil-lined baking sheets, drizzle with the oil and toss to coat evenly. Bake, stirring occasionally, for 30 to 60 minutes or until the rings are golden brown and crisp; because the rings are different sizes, some will be done sooner than others (some may take as long as 1 hour and 20 minutes). As they are done, transfer to a large plate and season with salt and pepper to taste. Cover and store at room temperature until ready to use.

For the green beans: Place a large colander in the sink. Bring a large pot of (unsalted) water to boil over high heat.

Meanwhile, place a large, deep skillet over medium heat for 1 minute, then add the oil and the butter. When the butter has melted, reduce the heat to low and add the almonds. Cook, stirring often, for 6 to 8 minutes or until the almonds give off a toasty aroma. Add the garlic and cook for 1 to 2 minutes, stirring. Remove from the heat and set aside.

When the water comes to a boil, add the green beans (you may have to do this in 2 batches); return to a full boil, then turn off the heat, cover the pot and let the beans sit for 4 to 5 minutes or until they turn bright green and are slightly tender but still crisp. Drain in the colander (repeat the process if necessary).

Return the skillet with the almonds and garlic to the stove over medium-low heat. Add the drained green beans; use tongs to turn them so that the beans are evenly coated. (At this point, the beans may be cooled to room temperature, then covered and refrigerated for 1 day.) Before serving, sprinkle with the salt. Transfer to a serving dish and top with the leek chips. Serve warm or at room temperature.

Recipes for the week of September 21st:

Last call for tomatoes!

Fresh Tomato Salsa Recipe

Ingredients

  • 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
  • 1 small red onion, finely diced
  • 1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
  • 1 salsa type pepper (stems, ribs, seeds removed), finely diced
  • Juice of one lime
  • 1/2 cup chopped cilantro
  • Salt and pepper to taste
  • Optional: oregano and or cumin to taste

Method

1 Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn’t hot enough, you can add a few for heat.

2 Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

Makes approximately 3-4 cups.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas,  pinto or black beans.

Fettuccine with Vegetables in a Light Tomato Sauce

3 Tblsps extra-virgin olive oil
3 Tblsps butter
2-4 garlic cloves, minced
4 cups blanched, julienned vegetables, such as artichokes, asparagus, bell peppers, broccoli, broccoli rabe, carrots, cauliflower, chard, corn kernels, Belgian endives, fennel leeks, peas, sugar snap peas, snap beans, snow peas, spinach, or summer squash, alone or in any combination
¼ cup chopped or torn fresh herbs (basil, mint, oregano, parsley, alone or in any combination)
2 ripe tomatoes, seeded and diced, or 1 ½ cups halved or quartered cherry tomatoes, or 1 ½ cups
canned diced tomatoes
1 cup chicken broth
Salt and freshly ground black pepper
1 ¼ pounds fresh spinach or egg fettuccine or 1 pound dried fettuccine
1 cup freshly grated Parmigiano-Reggiano, plus additional for serving

1. Begin heating a large pot of salted water for the pasta.

2. Heat the oil and butter in a large skillet over medium-high heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the vegetables and sauté until heated through, 3 to 5 minutes. Stir in the herbs, tomatoes, and broth and season to taste with salt and pepper. Keep warm.

3. Cook the pasta in the boiling water until al dente. Drain briefly.

4. Transfer the pasta to a serving bowl. Add the vegetable mixture and toss to coat. Add the cheese and toss again. Season generously with salt and pepper. Serve the dish hot, passing additional cheese at the table.

Broiled Tomatoes

4 medium-large ripe but firm tomatoes, cut in half horizontally
Salt and freshly ground black pepper
1/3 cup dried bread crumbs
¼ cup finely chopped fresh parsley or basil
2 garlic cloves, finely chopped
Extra-virgin olive oil

1. Preheat the broiler.

2. Arrange the tomatoes cut-side up on a baking sheet. Sprinkle with salt and pepper. Drizzle with the oil.

3. Broil for 5 to 8 minutes, or until the tomatoes are very hot and the surfaces look a little shriveled.

4. Meanwhile, combine the bread crumbs, parsley, and garlic in a small bowl. Sprinkle the mixture over the broiled tomatoes. Drizzle with a little olive oil.

5. Return to the broiler and broil for 2 to 3 minutes longer, until the crumbs are golden. Serve hot.

Zapple Pie

Pastry for a 9-inch double-crust pie
6 cups peeled, quartered, cored, and thinly sliced overgrown zucchini or summer squash
½ cup fresh lemon juice
¾ cup firmly packed light or dark brown sugar
1 ½ tsps ground cinnamon
¼ tsp ground ginger
¼ tsp freshly ground nutmeg
2 Tblsps instant tapioca
1 Tblsp granulated sugar

1. Prepare the pie dough according to the recipe directions and refrigerate.

2. Combine the zucchini and lemon juice in a medium saucepan. Bring to a boil, reduce heat, and simmer until the zucchini is tender, about 10 minutes, stirring occasionally for even cooking. Add the brown sugar, cinnamon, ginger, and nutmeg and simmer for 5 minutes longer.

3. Remove the zucchini from the heat. Stir in the tapioca and let stand for 15 minutes.

4. Preheat the oven to 425° F with a rack in the lower third of the oven.

5. Spoon the zucchini mixture into the pastry. Moisten the edge of the bottom crust with water. Fold the dough circle in half, lift off the work surface, place the pastry across the center of the filled pie, and unfold. Trim the edge ½ inch larger than the pie plate and tuck the overhang under the edge of the bottom crust. Crimp the edges with a fork or make a fluted pattern with your fingers. Make several decorative slits in the top crust to allow steam to escape.

6. Bake the pie in the lower third of the oven for 20 minutes. Reduce the heat to 350° F and continue to bake for 30 minutes. Sprinkle the top of the pie with the granulated sugar and continue to bake for 10 to 15 minutes longer, until the crust is golden and the juices are bubbly.

7. Cool the pie on a rack. Serve warm or at room temperature.

Recipes for the week of September 14th:

Simple Tomato Sauce

* 6 tablespoons extra-virgin olive oil
* 1 tablespoon minced garlic
* 3 pounds ripe tomatoes, chopped (about 8 cups)
* Coarse salt
* 2 Tbs chopped ,fresh  oregano, or 2 tsp. dried

Heat oil in a large pot over medium-high heat. Add garlic, and cook 20 seconds (do not let brown). Stir in tomatoes, oregano, and 2 teaspoons salt. Raise heat, and bring to a boil. Reduce heat, and simmer vigorously, stirring frequently, until sauce has reduced and thickened slightly, 15 to 20 minutes. If a smoother sauce is desired, pass it through the medium disc of a food mill. Season with salt if desired. Let cool. Sauce can be stored in airtight containers in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Lemon Basil Potato Salad

2 1/2 pounds small Yukon gold or red potatoes, cut into eighths
2 tablespoons olive oil
1/4 cup fresh squeezed lemon juice
4 garlic cloves, finely minced
1/3 – 1/2 cup chopped fresh basil
1 tablespoon Dijon mustard
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2/3 cup olive oil
1/2 medium-size purple onion, thinly sliced
3-4 thick bacon slices, cooked and crumbled (optional)

Toss potatoes with olive oil and place on a foil-lined jellyroll pan. Roast at 450°F stirring occasionally, 20 to 25 minutes or until tender and golden.

Whisk together lemon juice and next 5 ingredients; whisk in 2/3 cup olive oil in a slow, steady stream. Gently toss potato and onion with vinaigrette.

Sprinkle with bacon if desired.

Recipes for the week of September 7th:

Raita

6 cups coarsely grated or finely chopped cucumbers (peeled and seeded if desired)
2 tsps salt
1 cup plain yogurt,
2 Tblsps chopped fresh mint
¼ tsp ground cumin

1. Combine the cucumber and salt in a colander and toss to mix. Let drain for 30 to 60 minutes.
Transfer the cucumbers to a clean kitchen towel and pat dry.

2. Combine the yogurt, mint, and cumin in a small bowl.

3. Transfer the cucumbers to a salad bowl. Pour the yogurt mixture over the cucumbers and toss gently.

4. Set aside at room temperature to allow the flavors to develop for at least 30 minutes before serving.

Edamame Salad

1 tablespoon olive oil
1 tablespoon butter or margarine
10 ounces frozen edamame – shelled, approximately 1 1/2 cups
1/2 sweet onion – chopped
1 red bell pepper – chopped
15 1/4 ounces (1 can) corn – drained or 1 ear of fresh sweet corn cut off the cob
1 stalk celery – diced
1 leek – sliced thin
1 clove garlic – chopped
1 tablespoon fresh oregano – chopped
1/4 teaspoon cayenne pepper – more or less to taste
1 fresh tomato – diced
salt and pepper to taste 

  • Heat olive oil and butter over medium heat.
  • When butter has melted, add edamame and stir to coat.
  • Add the onion and sauté for five minutes.
  • Add the bell pepper, corn, celery, leek and garlic.
  • Sauté for another 5-10 minutes or until the vegetables are tender crips, not mushy.
  • Stir in the oregano and cayenne pepper.
  • Season to taste with salt and pepper.
  • Remove from heat.
  • Gently fold in tomatoes right before serving.

Everyday Tomato-Cucumber Salad

3-4 cups diced tomatoes or halved cherry tomatoes
3-4 cups diced cucumbers (peeled and seeded, if desired)
2 scallions, white and tender green parts, chopped, or ¼ red or Vidalia onion, sliced
Salt and freshly ground black pepper
3 Tblsps extra-virgin olive oil
1 Tblsp red or white wine vinegar, sherry vinegar, balsamic vinegar, herbal vinegar, or freshly squeezed lemon juice
¼ cup chopped fresh herbs (basil, chervil, cilantro, lovage, mint, oregano, parsley, summer savory, alone or in combination)

1. Combine the tomatoes, cucumbers, and scallions in a salad bowl. Season generously with salt and pepper.

2. Add the oil and vinegar and toss gently. Add the herbs and toss again. Let stand for at least 10 minutes before serving.

Dark Chocolate-Zucchini Bundt Cake

2 ¼ cups unbleached all-purpose flour
¾ cup unsweetened cocoa powder
2 tsps baking powder
1 tsp baking soda
1 tsp salt
½ tsp ground cinnamon
2 cups lightly packed brown sugar
½ cup butter, at room temperature
2 large eggs
3 ounces baking chocolate, melted and cooled
1 tsp pure vanilla extract
½ cup coffee
3 cups grated zucchini or summer squash
Confectioners’ sugar, for dusting

1. Preheat the oven to 350° F. Grease a 10- inch fluted tube pan with butter.

2. Sift the flour, cocoa, baking powder, baking soda, salt, and cinnamon into a medium bowl.

3. Beat together the brown sugar and butter in a large mixing bowl. Add the eggs, one at a time,
beating well after each addition. Beat in the melted chocolate and vanilla. Add the flour mixture,
alternating with the coffee, and beat until smooth. Fold in the zucchini. Scrape the batter into the
prepared pan.

4. Bake for 50 minutes, until a skewer inserted in the cake comes out smooth.

5. Cool the cake in the pan on a rack for 10 minutes. Invert onto the wire rack, remove the pan, and
leave on the rack to cool completely. Dust with confectioners’ sugar right before serving.

Recipes for the week of August 31st:

Tis the season for summer squash!

Yellow Summer Squash and Corn Soup

  • 1 pound yellow summer squash
  • 2 ears corn
  • 3 large shallots
  • 2 large garlic cloves
  • 1 fresh jalapeño chile
  • 1 tablespoon olive oil
  • 1/4 teaspoon ground cumin
  • 2 1/2 cups water
  • Garnish: corn kernels, chopped fresh jalapeño chiles, fresh cilantro leaves, sour cream, and thinly sliced yellow summer squash

Cut summer squash crosswise into 1/2-inch-thick slices. Shuck corn and, working over a bowl, cut kernels from cobs. Halve cobs. Chop shallots and mince garlic. Wearing rubber gloves, chop chile, with seeds if desired.

In a 5-quart heavy kettle combine all ingredients (including cobs) except water and cook over moderate heat, stirring, 3 minutes. Stir in water and simmer mixture until squash is very tender, about 15 minutes. Discard cobs. In a blender puree mixture in batches until smooth (use caution when blending hot liquids), transferring to another bowl. Season soup with salt and pepper. Divide soup between 2 bowls and garnish with corn, chiles, cilantro, small dollops of sour cream, and squash.

Avocado, Curly Endive and Grapefruit Salad

Ingredients:

  • 6 small or 2-3 large heads curly endive
  • 1 large shallot
  • 2 Tablespoons white wine or champagne vinegar
  • 1 lemon
  • 1 orange
  • Pinch of salt
  • 2 grapefruit
  • 3/4 cup extra-virgin olive oil
  • 3 avocados

Method:

Wash and spin dry the curly endive. For this salad, use only the blanched hearts and save the green leaves for cooking greens.

Peel the shallot and dice it fine. Macerate it with the vinegar, 1 tablespoon each of lemon juice and orange juice, and a pinch of salt.

Cut away the grapefruit peel, all the pith below, and the membrane around the grapefruit flesh. Then cut the sections free, carefully slicing along the membranes. Peel a little lemon and orange zest and finely chop enough to make about 1/4 teaspoon of each.

When you are ready to assemble the salad, whisk the olive oil into the shallot mixture. Add the orange and lemon zest and taste. Add more olive oil or lemon juice if necessary. Cut the avocados in half lengthwise. Remove the pits. Using a sharp knife, cut the avocados into lengthwise slices about the same size as the grapefruit sections, keeping the skin on. Scoop out the slices with a large spoon. Toss the curly endive and grapefruit sections in a bowl with about two thirds of the dressing. Taste the salad and add more salt if necessary. Arrange on a platter or individual dishes. Distribute the avocado alongside the endive and grapefruit, season them with a pinch of salt, and drizzle the rest of the dressing over them

Grilled Sausage and Summer Squash with Herbs, Capers, Kalamata Olives, and Lemon
(Makes about 4 servings)

1 1/2 lbs. zucchini and/or yellow summer squash, cut into same size pieces (young squash are best)
2 T + 2 tsp. olive oil
salt and fresh ground black pepper to taste
1 lb (4 links) turkey, chicken or pork Italian sausage (I used turkey sweet Italian sausage)
2-3 T chopped mint
3-4 T chopped parsley
(Or use any combination of chopped herbs that appeals to you)
1/3 cup pitted Kalamata olives, cut in half
1 T capers (or more, next time I’d use at least 2 T, capers can be rinsed if you wish, but I didn’t rinse them)
juice of 1 lemon (about 2 T lemon juice)

Preheat gas or charcoal grill to medium-high heat. (You can only hold your hand there for about 2-3 seconds at that heat.) If using a grill pan to cook the squash, let it pre-heat on the grill. 

Wash squash, cut off stem and flower ends, then cut squash into same-size pieces. I cut the squash into 1 inch thick slices, then cut the bigger slices in half. (If you don’t have a grill pan to cook the squash, make your pieces big enough that they won’t fall through the grill.)

Put squash into a small bowl and toss with 2 T olive oil, plus a generous amount of salt and freshly ground black pepper. If you’re using low-fat turkey or chicken sausages, place them in a flat bowl and brush with the 2 tsp. olive oil.

Cook sausage and squash for 15-20 minutes, or until squash is tender-crisp and sausage is lightly browned, firm, and cooked through. (I cooked both my squash and sausage for 20 minutes, but cooking time will depend on the temperature of your grill and whether squash is cooked on the grill grates or in a grill pan.)

While squash and sausage cook, wash, dry, and chop mint and parsley (or herbs of your choice.) Drain Kalamata olives and cut in half. Put chopped herbs, olives, and capers into a bowl large enough to hold all the squash and sausages.

Chicken, Summer Squash, and Red Pepper-Cilantro Pesto

  • FOR THE PESTO:
  • 2 whole Roasted Red Pepper, Chopped
  • 3 Tablespoons Slivered Almonds, Toasted
  • 1 clove Garlic Chopped
  • ⅓ cups Chopped Cilantro
  • 3 Tablespoons Grated Parmesan Cheese
  • 1-½ teaspoon Freshly Squeeze Lime Juice
  • ¼ cups Extra Virgin Olive Oil
  • ¼ teaspoons Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • _____
  • FOR SANDWICH ASSEMBLY:
  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 teaspoon Kosher Salt, Divided
  • 1 teaspoon Freshly Ground Black Pepper, Divided
  • 1 whole Small Summer Squash
  • 1 Tablespoon Olive Oil
  • 2 whole Wheat Ciabatta Rolls
  • 4 ounces, weight Fresh Mozzarella, Thinly Sliced

The pesto:
Place roasted red bell peppers in the bowl of a food processor. Add slivered almonds, garlic, cilantro, Parmesan cheese, and lime juice. Pulse until combined. While the food processor is running, slowly pour in olive oil. Season with salt and pepper. Set the pesto aside.

The panini:
Preheat grill to medium-high heat.

Season chicken breasts with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Grill until cooked through, about 5 minutes per side. Remove from the grill. Let rest 10 minutes, then cut into 1/2-inch slices, crosswise. Set aside.

Cut summer squash lengthwise into four 1/2-inch slices. Place in a medium bowl and toss with olive oil, remaining kosher salt and freshly ground black pepper. Place on the grill and cook until tender, but not mushy, about 2 to 3 minutes per side.

Cut ciabatta rolls in half horizontally. Spread each side of rolls with 1 tablespoons of the pesto (2 tablespoons per roll). Place 4 or 5 slices of grilled chicken on each roll, top each with 2 or 3 slices fresh mozzarella and 1 piece of summer squash, and top with other half of the roll.

Place panini in a preheated panini maker or grill pan. If using a grill pan, use a brick (well washed and cover in foil) to place on top of the sandwiches to achieve the same effect as the panini maker. Cook until the bread is toasted and the cheese is starting to melt. Cut in half and serve immediately.

Summer Squash Gratin Recipe

Be sure to slice your potatoes as thin as possible. They get all melty and creamy. Slice them too thick and you’ll have trouble cooking them through because the zucchini cooks up more quickly. I use a box grater to shred the cheese here (as opposed to a micro-plane) – you get heartier, less whispy pieces of cheese which is what you want here. I’d also strongly recommend homemade bread crumbs here (see asterisk below).

zest of one lemon
1 1/2 pounds summer squash or zucchini, cut into 1/6th-inch slices
1/2 teaspoon fine grain sea salt

1/4 cup fresh oregano leaves
1/4 cup fresh Italian parsley
1 large garlic clove, chopped
1/4 teaspoon fine grain sea salt
pinch of red pepper flakes
1/2 cup extra-virgin olive oil

1/4 cup unsalted butter
2 cups fresh whole wheat bread crumbs*
1/2 pound waxy potatoes, sliced transparently thin

3/4 cup grated Gruyere cheese, grated on a box grater (or feta might be good!)

Preheat oven to 400F degrees and place a rack in the middle. Rub a 9×9 gratin pan (or equivalent baking dish) with a bit of olive oil, sprinkle with lemon zest, and set aside.

Place the zucchini slices into a colander placed over a sink, toss with the sea salt and set aside for 10-15 minutes (to drain a bit) and go on to prepare the oregano sauce and bread crumbs.

Make the sauce by pureeing the oregano, parsley, garlic, 1/4 teaspoon salt, red pepper flakes, and olive oil in a food processor or using a hand blender. Set aside.

Make the breadcrumbs by melting the butter in a small saucepan over medium heat. Cook for a few minutes until the butter is wonderfully fragrant, and has turned brown. Wait two minutes, then stir the breadcrumbs into the browned butter.

Transfer the squash to a large mixing bowl. Add the potatoes and two-thirds of the oregano sauce. Toss until everything is well coated. Add the cheese and half of the bread crumbs and toss again. Taste one of the zucchini pieces and add more seasoning (salt or red pepper) if needed.

Transfer the squash to the lemon-zested pan, top with the remaining crumbs, and bake for somewhere between 40 and 50 minutes – it will really depend on how thinly you sliced the squash and potatoes – and how much moisture was still in them. You don’t want the zucchini to go to mush, but you need to be sure the potatoes are fully baked. If the breadcrumbs start to get a little dark, take a fork and rake them just a bit, that will uncover some of the blonder bits. Remove from oven, and drizzle with the remaining oregano sauce.

Serves about 8 as a side.

*To make breadcrumbs cut the crust off 2-3 day old artisan bread. Tear into pieces the size of your thumb, and give a quick whirl in the food processor. I don’t like my breadcrumbs too fine – and tend to leave the pieces on the large size – more like little pebbles than grains of sand.

Recipes for the week of August 24th:

Teriyaki Grilled Corn–from Vegetarian Times Cookbook

1 Tbs. Brown sugar            2 Tbs. Water
1 Tbs. Tomato paste            1 to 2 tsp. Sesame seeds (optional)
¼ tsp. Corn starch            6 ears fresh corn

Combine all the ingredients except the corn in a saucepan.  Bring to a boil, stirring constantly.  Lower the heat and simmer 1 min.  Remove from the heat.
Prepare the grill.  Remove the husks from the corn.  Grill, covered, for 5 to 10 min.  When almost done, baste the corn 2 or 3 times with the glaze.

Zucchini and Green Rice–from Laurel’s Kitchen

1-1/2 lbs. Zucchini            2 Tbs. Oil
¾ c. Chopped parsley            2 c. Cooked brown rice
Juice of 1 lemon            ½ c. Grated cheddar cheese
1 tsp. Salt                2 Tbs. Grated Parmesan cheese
Pinch Pepper
1 tsp. Basil

Slice zucchini in ¼ inch rounds.  Steam until done but still firm.
Preheat oven to 350 degrees.
Mix rice with lemon juice, parsley, and seasonings.  In a greased casserole make a layer each of rice mixture, cottage cheese, and zucchini.  Top with grated cheese.  Bake uncovered for 10 to 15 minutes.  Sprinkle with Parmesan cheese.  Serves 4 to 6.

Cumin Cucumber Salad from Recipes for a Small Planet

1 medium size cucumber        1 tsp. Cumin seeds
1 small onion, chopped fine (1/3 c.)    ½ c. Cottage cheese
1 to 1-1/2 tsp. Salt            ½ c. Yogurt
1 tomato, chopped into 16ths        few sprigs of chopped parsley

Quarter the cucumher lengthwise, then hold quarters together and cut into ½ inch chunks.  Place in a small bowl.  Add onion, salt and tomato to the bowl with the cucumber and toss gently.
Toast cumin seeds in a small, dry frying pan over medium heat only until they are brittle–not brown (about one min.)
Place cottage cheese and yogurt in a blender, add toasted cumin seeds and process till the mixture is smooth.
Pour the dressing over salad vegetables, toss gently, and refrigerate for one hour before serving.

Tangy Cucumber Salad

2-1/2 c. Plain yogurt            ½ tsp. Dried mint
½ tsp. Minced garlic, or to taste    1 large Kirby cucumber or regular cucumber, grated
½ tsp. Dried dillweed

Mix together all the ingredients.  Refrigerate 1 hour before serving with pita bread wedges.

Recipes for the week of August 17th:

Zucchini ‘Pasta’

2 pounds zucchini (or a combination of yellow and green zucchini)

2 tablespoons extra virgin olive oil

Kosher salt and freshly ground pepper

3/4 cup fresh tomato sauce (optional)

1/4 cup freshly grated Parmesan, for serving (more to taste)

1. Using a vegetable peeler, cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

2. Cook the zucchini strips in two batches. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. When it is hot, add the zucchini ribbons and 1/2 teaspoon kosher salt. Cook, tossing and stirring the zucchini, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Repeat with the remaining olive oil and zucchini. Serve, topping with tomato sauce and freshly grated Parmesan if desired.

Grilled Corn and Potato Salad

2 ears of fresh sweet corn, husks and silks removed
2 pounds small red potatoes, washed and cut into 3/4 inch cubes
1/4 cup plus 3 tablespoons extra virgin olive oil
2 cups red, yellow or orange cherry tomatoes, halved
1/2 red bell pepper, cut into 1/4 inch cubes
1/2 green bell pepper, cut into 1/4 inch cubes
1/2 yellow bell pepper, cut into 1/4 inch cubes
1/2 cup small red onion, diced
1/2 cup fresh basil, chopped
2 cloves garlic, chopped fine
3 tablespoons red wine vinegar
kosher salt and fresh ground pepper to taste 

  • Heat grill to medium heat.
  • Drizzle 1 tablespoon of olive oil on corn and rub it over all of the kernels. Salt and pepper the corn. Place on grill for approximately 7 minutes, turning occasionally. Allow to cool and then cut the kernels from the cob.
  • Place potatoes in an aluminum foil pan. Drizzle with 2 tablespoons olive oil, sprinkle with salt and pepper. Place pan on grill, cooking the potatoes for 20-30 minutes, turning occasionally until tender.
  • In a large bowl, mix together the corn, potatoes, tomatoes, peppers, onion, basil, and garlic.
  • In a small bowl, whisk the remaining oil and the vinegar together. Add to the salad and toss together.
  • Season with salt and pepper and serve.

Recipes for the week of August 10th:

Bruschetta
* 6 or 7 ripe tomatoes (about 1 1/2 lbs)
* 2 cloves garlic, minced
* 1 Tbsp extra virgin olive oil
* 1 teaspoon balsamic vinegar
* 6-8 fresh basil leaves, chopped.
* Salt and freshly ground black pepper to taste
* 1 baguette French bread or similar Italian bread
* 1 cup finely grated Parmesan or Romano cheese
Chop tomatoes finely and place in a bowl. Add garlic, olive oil, balsamic vinegar, basil, and salt and pepper to taste. Mix well to coat. Toast slices of baguette and serve with bruschetta mixture and cheese on top. Serves 6-10 as an appetizer or 3-4 for lunch.

Roasted Wax Beans with Peanuts and Cilantro

Makes 4 servings

Preheat oven to 450 degrees. On a rimmed baking sheet, toss 1 pound wax beans, trimmed, with 1 tablespoon vegetable oil and season with coarse salt and ground pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine 2 teaspoons soy sauce, 1/4 teaspoon finely grated peeled fresh ginger, 3/4 teaspoon fresh lemon juice and 1/2 teaspoon light-brown sugar. Add roasted beans and 1/4 cup each unsalted peanuts and fresh cilantro leaves and toss to combine.

Endive and Kidney Bean Salad (Eggs in a Nest)

* 1 large head of endive, washed and torn into pieces
* 1- 15oz can kidney beans (red or white), drained and rinsed
* 1 clove garlic, crushed
* 3 Tbs of extra-virgin olive oil
* the juice of 1 lemon
* a dash of rice wine vinegar (optional)
* 2 tsp of sugar or honey
* salt and pepper to taste

Rub the inside of a large salad bowl with the crushed garlic and a little salt. Add cleaned endive. Mix the olive oil, lemon juice, rice vinegar and sugar or honey together by shaking them together in a mason jar. Pour dressing over endive and toss. Add salt and pepper to taste and toss again. Make a little hollow in the middle of the salad to place the kidney beans in a little mound in the center. Sprinkle kidney beans with a little salt and pepper. This is one of my favorite salads and is very attractive to serve to guests. Serves 4-6

Moroccan Carrot Salad

  • 1 pound carrots, coarsely grated (about 4 cups)
  • 1/4 cup vegetable oil or extra-virgin olive oil
  • 3 to 4 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh cilantro or parsley
  • 2 to 4 cloves garlic, mashed or minced
  • 1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
  • 1 teaspoon sweet paprika
  • Pinch of salt
  • About 1/2 teaspoon harissa (Northwest African chili paste), 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

VARIATIONS
Moroccan Cooked Carrot Salad (Shlata Chizo Metbucha): o not grate the carrots, but cut them on a diagonal into 1/4-inch-thick slices. Cook in gently boiling water until crisp-tender, about 10 minutes. Drain, rinse under cold water, and drain again. Toss with the dressing as above.

Moroccan Carrot-Orange Salad (Shlata Chizo):Omit the cumin and add 1 1/2 teaspoons orange blossom water or 1/2 cup fresh orange juice, 1/4 cup chopped fresh spearmint, and, if desired, 1 tablespoon sugar or honey.

Turkish Carrot Salad with Yogurt (Havuc Salatasi):Substitute 1 cup plain yogurt for the lemon juice.

Recipes for the week of August 3rd:


Asian Cabbage Salad

6 cups green cabbage, sliced in strips
2 T sesame seeds, toasted
2 T peanuts (or more)
Dressing:
2 T rice vinegar (don’t use seasoned vinegar, which contains sugar)
1 T sesame oil
1 T agave nectar (can use honey but agave nectar is lower on the glycemic index)
1/8 tsp. Thaii-Chili  Garlic Paste (or  a few drops of  hot sauce)
1/8 tsp. grated ginger (I used ginger puree from a jar)
Slice cabbage in strips about 3/8 inch wide, cutting strips in half crosswise is they are too long. Mix rice vinegar, sesame oil, agave nectar, Thai Chili Garlic Paste and ginger in a small jar and shake to combine. (Can also wisk together in a bowl.) Toast sesame seeds about 1 minute in a small dry pan, until they start to be fragrant and slightly browned. Put cabbage strips into mixing bowl, toss well with dressing, arrange on individual serving plates and sprinkle with sesame seeds and peanuts.

Two-Bean Salad with Roasted Potatoes and Bacon

  • 4 slices bacon
  • 1/2 pounds new or fingerling potatoes, sliced
  • coarse salt and ground pepper
  • 6 oz wax beans, trimmed and halved
  • 6 oz green beans, trimmed and halved
  • 3 Tbs capers, rinsed and drained
  • 1 tsp. extra-virgin olive oil
  • 2 scallions, thinly sliced
  • 4 tsp. red wine vinegar

Preheat oven to 450 with racks in upper and lower thirds. Divide bacon between two rimmed baking sheets; cook until browned, 8 minutes. Drain bacon on paper towels, reserving baking sheets. Crumble bacon into bite-sized pieces. Add potatoes to sheets, season with pepper and toss to coat with bacon drippings. Bake until potatoes are brown on the bottom, 15 minutes, rotating sheets halfway through. Remove sheets from oven and flip potatoes with a metal spatula.

In bowl, combine beans, capers, and oil; divide between sheets with potatoes. Cook until potatoes and beans are tender, about 15 minutes, rotating sheets halfway through. Transfer potato mixture to a large bowl; toss with bacon, scallions, and vinegar. Serves 4.

Chicken and Summer Squash

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 3/4 pound yellow squash, sliced
  • 3/4 pound zucchinis, sliced
  • 1 medium tomato – peeled, seeded and chopped

Directions

  1. In a large nonstick skillet, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to skillet. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
  2. Pour off fat from skillet, and add squash, zucchini, and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to skillet. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
  3. Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.

Recipes for the week of July 27th:
Broiled Zucchini and Potatoes with Parmesan Crust

*  4 small new potatoes
* 2 tablespoons butter
* 1 clove garlic, minced
* 1 teaspoon chopped fresh thyme leaves
* 1 teaspoon chopped fresh rosemary leaves
* 2 small zucchini, cut in 1/2 lengthwise
* Pinch kosher salt and freshly ground black pepper
* 1/4 cup grated Parmesan
Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browned zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve. Serves 4.
Garlicky Greens Saute’ (from Vegetarian Times Complete Cookbook)

Pick some greens for a hefty shot of iron and beta-carotene.  Try this saute’ with a rice or lentil pilaf and steamed carrots or squash.

4 to 6 cloves garlic, pressed or minced        1 large onion, minced
1 to 2 Tbs. virgin olive oil            1/4 c. sherry or white wine (optional)
salt and freshly ground black pepper to taste    1/4 tsp. allspice
1/4 tsp. dried oregano                1/4 tsp. dried basil
8 c. dark leafy greens (spinach, chard, beet greens, kale)
1/4 c. grated Parmesan cheese

In a large, deep skillet, cook the garlic and onion in the oil, stirring, over medium-high heat for 5 min.  Add the sherry or white wine, salt, pepper, allspice, oregano and basil.  Stir in the greens, pressing them down with the back of a spoon as they wilt.  Cook, stirring, until completely wilted–about 10 min.  Sprinkle with Parmesan cheese.  Serves 4.

Apple Juice Glazed Fennel and Baby Carrots

Ingredients:
1 fennel bulb, stalks discarded, bulb sliced lengthwise into 1/2″ slices
12 baby carrots, peeled
2 tablespoons butter
2 cups apple juice
1 cup chicken stock
salt and white pepper to taste

Preheat over to 400º F. Heat a large oven-proof saucepan over medium-high heat, add the butter and when it foams and melts, add the fennel and carrots. Saute until lightly browned, then add apple juice, stock, salt and pepper.

Transfer pan to the oven and bake until tender, about 15 minutes. Remove vegetables to a dish and keep warm. Return pan to stovetop and simmer, reducing the liquid to a glaze-like consistency. Add the vegetables; serve hot.

Recipes for the week of July 20th:

Cucumber and Radish Salad with Fresh Dill

  • 1 cucumber, halved lengthwise, seeded, thinly sliced
  • 4 large radishes (about 6 ounces), thinly sliced
  • Zest and juice of 1 lemon
  • 6 ounces feta cheese, coarsely crumbled (about 1 1/2 cups)
  • 2 tablespoons white-wine vinegar
  • 1 tablespoon finely chopped fresh dill, plus more sprigs, torn, for garnish
  • 1/2 teaspoon sugar
  • 1 garlic clove, crushed with the flat side of a large knife
  • Coarse salt and freshly ground pepper
  • 1/4 cup plus 1 tablespoon olive oil
  1. Put cucumber, radish, and lemon zest in a medium bowl, and add cheese.
  2. Whisk together lemon juice, vinegar, dill, sugar, and garlic in another medium bowl, whisking until sugar has dissolved; season with salt and pepper. Whisk in the oil in a slow, steady stream until emulsified.
  3. Add vinaigrette to cucumber mixture; toss well. Garnish with dill. Discard garlic clove before serving. Refrigerate salad in an airtight container up to 1 hour.

Recipes for the week of July 13th:

Braised Swiss Chard with Currants and Feta

  • 1 (1-pound) bunch Swiss chard
  • 1 large garlic clove, finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons dried currants
  • 1/3 cup water
  • 1 1/2 ounces feta, crumbled (1/3 cup)

Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.

Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes. Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes. Add currants and cook, stirring, until plump, about 1 minute. Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes. Remove from heat and stir in feta.

Pesto- Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
  • 1/2 cup extra virgin olive oil
  • 1/3 cup pine nuts or walnuts
  • 3 medium sized garlic cloves, minced
  • Salt and freshly ground black pepper to taste

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

Lemon-Mint Cooler Ingredients

  • 1 1/2 cups freshly squeezed lemon juice (from about 12 lemons)
  • 1/2 cup sugar
  • 6 cups water
  • 1 cup torn fresh mint leaves
  • 2 12-ounce cans club soda
  • lemon slices (to garnish)
  • ice

Directions

  1. Place the lemon juice, the sugar, and 1 cup water in a large pitcher. Stir until the sugar dissolves, then add 5 more cups water, the mint leaves, the club soda, a few slices of lemon to garnish, and plenty of ice.

Beet Greens or Swiss Chard Recipe

While this recipe calls for discarding the stems, if you want you can use them too if they aren’t too woody. Just cut them into 1-inch segments and add them to the onions after the onions have been cooking for a minute.

Ingredients

  • 1 pound beet greens or swiss chard
  • 1 strip of thick cut bacon, chopped (or a tablespoon of bacon fat)
  • 1/4 cup chopped onion
  • 1 large garlic clove, minced
  • 3/4 cup of water
  • 1 Tbsp granulated sugar
  • 1/4 teaspoon crushed red pepper flakes
  • 1/6 cup of cider vinegar

Method

1 Wash the greens in a sink filled with cold water. Drain greens and wash a second time. Drain greens and cut away any heavy stems. Cut leaves into bite-sized pieces. Set aside.

2 In a large skillet or 3-qt saucepan, cook bacon until lightly browned on medium heat (or heat 1 Tbsp of bacon fat). Add onions, cook over medium heat 5 to 7 minutes, stirring occassionally, until onions soften and start to brown. Stir in garlic. Add water to the hot pan, stirring to loosen any particles from bottom of pan. Stir in sugar and red pepper. Bring mixture to a boil.

3 Add the beet greens, gently toss in the onion mixture so the greens are well coated. Reduce heat to low, cover and simmer for 5-15 minutes until the greens are tender. Stir in vinegar. (For kale or collard greens continue cooking additional 20 to 25 minutes or until desired tenderness.)

Serves 4.

Kohlrabi Greens with Toasted Sesame Oil and Soy Sauce
From the Ivy Manning collection
Ingredients
1     large bunch kohlrabi with greens
1     tsp. toasted sesame oil
~     Good-quality soy sauce, to taste
~     Shichimi, to garnish (see note)
Steps

1. Tear the leaves away from tough ribs and stems. Bring a pot of water to a boil, add the kohlrabi leaves, and boil until tender, 1 to 3 minutes, depending on the age of the leaves. Fish out a leaf and taste it after 1 minute to determine cooking time.
2. Drain the greens in a colander and push on them with a spatula to remove as much water as possible. Roughly chop the cooked greens and place them on a serving plate. Toss with the sesame oil and soy sauce to taste. Sprinkle with shichimi and serve as a side dish with rice and steamed fish or a meat stir-fry.

Notes

Shichimi is a Japanese condiment made from sesame seeds, nori seaweed, and red chile flakes. It is available at most Asian grocery stores, or you can substitute toasted sesame seeds and a sprinkle of sea salt.

Creamed Kohlrabi (From The Joy of Cooking, 1953 edition)

Wash 8 large kohlrabi.
Cut off the tops and pare the roots. Slice the roots and drop them into a quantity of rapidly boiling
water.
Cook them until they are barely tender. Drain them well.
Boil the tops separately in the same manner and drain well.
Chop the tops until they are very fine or purée them. Combine them with the cooked roots.
Prepare a sauce as follows:
Melt in a saucepan 2 Tblsps butter
Stir in until blended 2 Tblsps flour
Stir in and cook slowly 1 cup stock or kohlrabi cooking water, salt and pepper to taste and a
grating of nutmeg.
When the sauce is smooth and boiling, and the kohlrabi roots/tops.

Recipes for the week of July 6th:

Herbed Peas and Carrots

INGREDIENTS
  • 1 tablespoons unsalted butter
  • 1/2 tablespoon olive oil
  • 3-4 medium carrots, peeled and sliced into 1/4 inch coins (about 1-1/2 cups)
  • 1 medium shallot, peeled and finely chopped (about  1/4 cup)
  • 2 Tbs water
  • 1/2 pound snap or snow peas (about 1-1/2 cups)
  • 1 tablespoon minced fresh Italian parsley or dill
INSTRUCTIONS
  1. Heat butter and oil in a large frying pan over medium heat. Once butter foams, add carrots and shallots, and season with salt and freshly ground black pepper. Cook, stirring occasionally, until shallots are translucent and soft, about 10 minutes.
  2. Add water and continue to cook until liquid evaporates and carrots are tender, about 5-6 minutes.
  3. Add peas and cook until tender, about 3-4 minutes. Remove from heat, stir in parsley or dill, season with salt and freshly ground pepper, and serve.

KALE CRISPS

  • 12 large kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Preparation:
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Shallot Dressing

  • 1 tablespoon shallot
  • 2 tablespoons sherry vinegar
  • ¼ cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • salt & pepper
  • ¾ cup extra-virgin olive oil
Start by coarsely chopping the shallot on our cutting board. Add the shallot along with the vinegars, mustard, a pinch of salt, and some freshly ground pepper, to the chopping attachment of an immersion blender (could also used a small processor or blender). Pulse to incorporate the ingredients and finely chop our shallot. Add the olive oil and blend until the dressing is well-mixed. Taste for seasoning on a piece of lettuce and store in the fridge in a resealable plastic container, for up to five days, until ready to use.

Recipes for the week of June 29th:

Quick-braised Snow Peas and Radishes
1 orange
1 tsp Dijon mustard
1/2 tsp  salt
1 tsp vegetable oil
1/2 pound snow (or snap) peas, ends and strings removed
3/4 cup very thinly sliced radishes
Grate the orange peel for about 1/2 tsp zest. Set aside. Squeeze the orange for about 1/ 3 cup strained juice. Whisk the mustard and salt into the orange juice. Warm the oil in a sauce pan on medium heat. Add the snow peas and radishes and stir for a minute. Add the orange juice, cover, and cook for 3 to 4 minutes, until the snow peas are bright green and crisp-tender. Stir in the orange zest and serve.

Roasted Beets and Sauteed Beet Greens

  • 1 bunch beets with greens
  • 1/4 cup olive oil, divided
  • 2 cloves garlic (or 2 0z garlic scapes), minced
  • 2 tablespoons chopped onion or green onion (optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (optional)
  • Directions

    1. Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted.
    2. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet.
    3. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium-low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red-wine vinegar, or butter and salt and pepper.

    Two of my favorite quick and easy recipes from last year:

    Corinne’s Recipe for a Tangy Spread

    3 radishes
    small handful of chives
    8 oz. package of cream cheese
    salt, pepper to taste
    Slice, then mince radishes.  Mince chives.  Combine in a medium size bowl with cream cheese.  Add salt and pepper to taste.  Cover and store in refrigerator. Spread on crackers, bread or on celery stalks for a festive treat!

    Peas and Lettuce- simple, fresh, and delicious…

    3 oz snap peas
    1 oz freshly shelled shelling peas (optional)
    3 oz lettuce or 1 small head of lettuce, coarsely chopped
    3 green onions (or a small handful of chives), chopped into 1/4 inch pieces
    2 Tbs. minced fresh dill
    1 Tbs. butter
    salt and pepper to taste

    Steam the peas in water for 2 minutes, drain well. Melt the butter in a large frying pan over medium-high heat. Do not let it brown. When butter is hot, add the steamed peas and sauté for 2 minutes, until peas are tender, but still crisp.  Add onions, dill, and lettuce and sauté for only about 30 seconds, just enough to wilt the lettuce. Add salt and pepper to taste and serve immediately.  Makes 1-2 servings

    Recipes for the week of June 22nd:

    FRESH SPINACH AND STRAWBERRY SALAD
    12 oz. torn fresh spinach, about 10 c.
    3 c. halved or sliced fresh strawberries
    1/3 c. sliced green onions
    1/3 c. salad oil
    3 tbsp. lemon juice
    1 c. broken walnuts
    2 tbsp. sesame seeds
    In large bowl place spinach, strawberries and green onions. Cover for up to 2 hours. Shake together oil, lemon juice, chill. Shake before pouring over salad. Top with nuts, sprinkle with seeds. Makes 8-10 servingsRoasted Radishes with Soy Sauce and Toasted Sesame Seed(Makes 3-4 servings, recipe only slightly adapted from Vegetables Every DayYour browser may not support display of this image. by Jack Bishop.) 

    20 medium radishes, trimmed and cut into fourths (use all red, or a mixture of red and white)
    1 1/2 T roasted peanut oil
    1-2 T soy sauce (I used about 1 1/2 T)
    2 green onions (scallions) sliced thin
    1 T sesame seeds, toasted in a dry pan

    Preheat oven to 425 F. Wash radishes, trim ends, peel if needed, and cut into same size pieces. I cut the white icicle radishes into diagonal pieces, and the red ones into half or fourths, depending on how big they were. Cut green onions into thin slices.

    Toss radishes with peanut oil, then roast about 20 minutes, stirring one or two times. When radishes are tender and starting to brown, remove from oven, toss with soy sauce to coat and mix in green onion slices. Put back in oven and roast about 5 minutes more.

    During final five minutes roasting time, put the sesame seed in a dry pan and toast over hot stove for about 2 minutes, or until starting to brown. Remove radishes from oven, place in serving bowl and sprinkle with toasted sesame seeds. Serve hot.

    Recipe: White Bean and Garlic Scapes

    Dip Time: 15 minutes  Time: 15 minutes

    1/4 cup sliced garlic scapes (3 to 4)

    1 tablespoon freshly squeezed lemon juice, more to taste

    1/2 teaspoon coarse sea salt, more to taste

    Ground black pepper to taste

    1 can (15 ounces) cannellini beans, rinsed and drained

    1/4 cup extra virgin olive oil, more for drizzling.

    1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.

    2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

    3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.

    Note on this recipe: If the spread seems too garlicky, cut back on scapes, or up the amount of beans and olive oil.

    Yield: 1 1/2 cups.

    Try this spread on your crusty French Bread!

    Beet Green Ideas

    Use beet greens in place of spinach in your favorite recipes, like lasagna, or toss a handful of leaves in a lettuce salad to add color, flavor and texture. Use beet greens as a quick side by sauteing with minced garlic (or garlic scapes) and olive oil.

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