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Recipes
Seasonal Recipes from our Newsletter Recipe of the Week -- Green Bean Tomato Salad 3/4-lb green beans Cook the beans in boiling, salted water until crisp-tender, about 3 minutes. Drain and rinse with cold water and leave to dry. Combine the beans, tomatoes, onion and basil in a serving bowl. Whisk the oil and vinegar together and season with salt and pepper. Toss the dressing over the vegetables. Chill the salad before serving. Tomatillos When Andrew suggested that we put tomatillos in the boxes this week, I was a bit worried because I figured that a lot of people would be like me -- never used them before, would not know what to do with them. So I gathered up a pound of them and made some tomatillo salsa and loved it. I hope that you are also willing to try. Tomatillos are closely related to the Cape gooseberry, and not to the tomato -- so you can excuse us for giving you both tomatillos and tomatoes this week! The tomatillo is native to Mexico where it is used in soups and stews and is the key ingredient in green salsa. The tomatillos will keep well in the refrigerator. The tomatillos on our vines that have turned purple are sweeter than the pure green ones. You will be getting both. The dry husk of the tomatillo is not edible -- peel that off first. A good way to prepare the tomatillo base for your salsa or soup is as follows: Place the tomatillos in a pan or in a pie dish in a single layer and roast them for 15 - 20 minutes until they are soft. I did this on a grill, but the oven will also work. Take one medium sized tomato, the roasted tomatillos, one clove of garlic, 1/2 jalapeno pepper (I had some left over from last week's boxes). Then puree them it all until it is the consistency that you like in salsa. The tomatillos in your box plus one tomato will make a pint or more of salsa. Armenian Eggplant with Yogurt Dear Full Belly, This is my latest favorite eggplant dish. Armenian Eggplant with Yogurt 2 large globe eggplants, cut into 1" cubes Salt the eggplant cubes generously and let drain in a colander at least half an hour. (This keeps it from absorbing as much oil and seems to take out the bitterness as well.) Then rinse the eggplant in water and pat dry. Heat 1/2" or so of olive oil in a large skillet and add a layer of eggplant cubes. (You may have to work in batches.) Fry, turning frequently, until really golden brown. Remove from oil with a slotted spoon and spread out in a layer in the bottom of a 9"x13" baking dish. Mix yogurt and garlic. Spread this mixture over eggplant. If desired, cut tomato in half and gently grate cut side of tomato over top of yogurt layer as garnish. (It will give it a sprinkle of pink to the dish.) Serve cold or at room temperature. -- Pam Tellew Tomato Cucumber Salad Hi, Tomato Cucumber Salad 2 medium sized cucumbers, cut into chunks Coat tomatoes, cucumbers and onions with olive oil, then add vinegars. Add Italian seasonings and basil, adjust to taste. Optional ingredients: garbanzo beans, olives, feta cheese Enjoy, Summer Squash Salad When shaved thinly, squash can be marinated and eaten raw. This recipe is adapted from Eating Local by Janet Fletcher and Sur la table, Andrews McMeel Publishing, 2010. This book can be ordered from the Sur la table web site and features a section on Full Belly. We recently served this recipe (multiplied 2 times) to a large group and everyone enjoyed it -- not a bite was left. 1/4 cup sliced almonds, toasted Toast the almonds on a baking sheet until golden brown and fragrant -- about 10 to 15 minutes at 350 degrees. Trim the ends of the summer squash. With a mandoline or vegetable peeler, shave the squash thinly (about 1/8 inch), lengthwise. If the first and last slices are mostly skin, they can be discarded. Put the slices in a large bowl. Whisk together the olive oil, lemon juice, garlic and salt to taste. Add the dressing to the squash slices and toss to coat evenly. Taste and adjust the salt and pepper seasonings. Let stand for 5 minutes. Shave about 3 ounces of cheese (or as much as you would like) onto the salad. Toss and transfer the salad to a serving platter, leaving any watery juices behind. Top with the toasted almonds. Grilled Eggplant and Mozzarella Panini Eggplant is a beautiful and delicious vegetable, and grilling it is great because it doesn't soak up as much oil as when it is sauteed. Here's an easy and informal way to enjoy it. This recipe is adapted from Eating Local by Janet Fletcher and Sur la table, Andrews McMeel Publishing, 2010. This book can be ordered from the Sur la table web site and features a section on Full Belly. About 1 lb. of eggplant Slice the eggplants lengthwise -- long slices about 3/16-inch thick. Discard the first and last slices which are mostly skin. Sprinkle both sides with salt and let sit for 20 minutes. Pat them dry with paper towels and then brush both sides with olive oil. Heat up a grill and cook the eggplant slices, turning once, until just tender, about 3 minutes per side. Remove from the grill. Spread 1 T pesto on one side of each focaccia piece. Layer the eggplant, overlapping them slightly, on 4 of the pesto-topped slices. Top the eggplant with halved cherry tomatoes, then with mozzarella. Place another piece of focaccia, pesto side down, on the sandwich. Brush the sandwiches with the remaining olive oil on both sides. Place the sandwiches on the grill and cook, turning once, until they are hot throughout, the focaccia is nicely toasted, and the mozzarella is molten, about 3 minutes per side. Serve immediately. Sage Like rosemary, it's sister herb in the mint (Labitae) family, sage contains a variety of volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid named after rosemary - rosmarinic acid. Sage can be used in beans or potato dishes, omelets and frittatas. It also blends well with mild cheeses -- a little sage is a delightful addition to a grilled cheese sandwich! Since the flavor of sage is delicate, it is best to add it near the end of the cooking process. At the barbeque - or grilling indoors - the stems or leaves can be tossed onto hot charcoal where they will add a wonderful aroma to grilled dishes. Sage Pesto Over Summer Squash Sage Pesto This recipe is delicious used on the following summer squash: Julienned Summer Squash with Sage Pesto
2 cups summer squash cut into long thin strips (don't peel) A Simple Dinner for One! This is basically a vegetable egg scramble that we made recently when there was only one person in the kitchen for dinner. Of course, it can be multiplied and the vegetable quantities can be adjusted to suit your taste. It is always interesting to us how quickly greens disappear in the farmers' kitchens. One bunch isn't all that much once it is cooked down! We have also noticed that the bunches we are putting in your boxes are a bit smaller right now -- they don't like the heat! Olive oil or butter for frying -- sometimes eggs stick less when we use butter, but any oil that you prefer will work. Heat up a medium-sized skillet and melt 1 tablespoon of butter. Add the garlic and fry it until aromatic. Add the Kale stems and a splash of water. Cover and cook for several minutes. Add the kale leaves and sprinkle with salt and pepper. Stir the kale while it is cooking down. Add a small splash (1/2 teaspoon) of vinegar and a bit more water if needed. Cover and let it cook, but check regularly. When the kale has cooked and softened, pour in the egg and continue to stir it until the egg is fully cooked. Voila! Puree of Onion and Summer Squash Soup 1 pound summer squash cut into 1/4-inch slices In a large saucepan or a Dutch oven, begin sauteing onions and garlic in butter or oil over medium-low heat. After about 5 minutes, add squash, herbs and salt. Stir, cover and continue to cook about 10 more minutes. Gradually sprinkle in the flour, stirring constantly. Continue to cook and stir over low heat about 5 minutes. Pour in the optional white wine, stir briefly, cover, and let simmer 10 to 15 minutes. Remove from the heat and allow the soup to cool until it's cool enough to puree. Puree the soup with the milk in a food processor or blender, and return it to a soup pot. Adjust the seasonings. Add black pepper to taste. June Box Soup 3 T olive oil Heat the olive oil in a large pot. Add the onion, garlic and rosemary and cook, stirring often, until the onion softens and just begins to color, 5 to 10 minutes. Add the pasta, cabbage, potatoes, carrot and broth, and season with salt and pepper. Bring to a simmer, then adjust the heat to maintain a gentle simmer. Cook uncovered, stirring occasionally, until the penne and vegetables are tender, about 40 minutes. Use a potato masher to break up the potatoes and thicken the broth. Cover and set aside for 10 minutes. Taste and adjust the seasoning. Garnish with grated cheese. New Potato Salad New potatoes make great potato salad. They hold their shape, don't need to be peeled, and are already creamy. Bring a pot of salted water to boil (enough water to cover the potatoes). Reduce the heat and simmer the potatoes, uncovered, until tender when pierced with a fork. Drain and cut into bite- sized pieces. Combine 1/2 cup mayonnaise and 1/4 cup red wine vinegar and add these to the warm poatoes. Dice the parsley - to make about 1/4 cup - and a medium- sized fresh onion. Add these to the potato salad. Season with salt and pepper. Moroccan Carrot Soup 2 T (1/4 stick) butter Melt the butter in a soup pot over medium to high heat. Add the onion and saute for 2 minutes. Mix in the carrots. Add the broth, bring to a boil. Reduce the heat, cover and simmer until the carrots are very tender, about 20 minutes. Stir the cumin seeds in a small skillet over medium-tigh heat until fragrant, 4-5 minutes. Cool. Finely grind in a spice mill. Remove the soup from the heat. Puree in batches in a blender until smooth. Return to the same pan. Whisk in the honey, lemon juice, cumin and allspice. Season with salt and pepper. The yogurt can be mixed in before serving, or it can be set on the table for people to drizzle into their bowls. Vegetable Cobbler 4 cups cooked vegetables (or very thick soup) Preheat oven to 425 degrees. Heat vegetables in stock, pour them into a greased 9 x 13 baking dish. Stir dry ingredients together. Add eggs and milk and mix just until ingredients are well distributed. Spread batter over top of vegetables. Bake for 20 to 25 minutes. Sprinkle with cheese, if desired. Serves 6 to 8. The Best (Green) Garlic Bread Ever! Melt butter or heat olive oil in a skillet. Recipe Archives The files are in Adobe Acrobat (PDF) format and require the Adobe Acrobat Reader to open them. If you don't already have the Reader on your computer, you can download and install it for free from the Adobe website. We will update and add to these files periodically, so check back for new recipes.
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