Week 14

 

WHAT’S IN THE BOX?

zucchini

carrots

radishes

broccoli

green beans

tomatoes

leeks

salad mix

parsley

Here’s a recipe from a member (Thanks Eric and Leah!)

Creamy Leek and Mushroom Pasta

4 T. olive oil

3 leeks, sliced into rounds

2 garlic cloves, chopped

3 cups mushrooms, sliced

1 t. dried oregano

1/2 t. chili flakes

3 cups pasta

5 T. cream cheese

2 T. chopped fresh parsley, to garnish

salt and freshly ground pepper

1. Heat oil in frying pan and saute’ leeks and garlic for 3 minutes

until soft. Add the mushrooms, oregano, and chili flakes and cook

gently for 5 minutes more until the mushrooms are tender.

2. Meanwhile, cook the pasta in a large pan of salted boiling water

for 8-12 minutes until al dente. Drain, reserving 4 T. of the cooking

water for the mushroom mixture.

3. Stir the reserved cooking water into the mushroom mixture, then add

the cream cheese and season. Heat gently for 1-2 minutes, stirring

occasionally.

4. To serve, spoon the sauce over the pasta and sprinkle with chopped

fresh parsley.

And from the food blog notwithoutsalt.com here are two recipes for those colder nights that are coming quick.

 

Balsamic Glazed Carrots

1/4 cup (1/2 stick) butter

2 pounds carrots, (peeled – if you want) 1/4 – 1/2 inch bias cut

2 Tbl. Sugar

1/4 cup balsamic vinegar

2 green onions, sliced thin

salt and pepper to taste

 

 

Melt butter in heavy large pot over medium heat. Add carrots and sauté 5-7 minutes, until slightly 

 

tender but still crisp.  Stir in sugar and vinegar. Cook until carrots are tender and glazed, stirring 

 

frequently, about 10 minutes longer. Season to taste with salt and pepper. Top with green onions. Transfer to bowl and serve.

 

 

Broccoli Cheddar Soup

7 tablespoons (3/4 stick) butter, room temperature

2 pounds fresh broccoli, stems and florets separated and chopped into bite-size pieces

1 large onion, chopped

3 garlic cloves, minced

1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried

6 1/2 cups chicken stock or canned low-salt chicken broth

1 cup whipping cream

 

3 tbl flour

2 cups grated sharp cheddar

salt and pepper to taste

 

 

Melt 4 tablespoons butter in heavy medium pot over medium-high heat. Add broccoli stems and onion; sauté until onion is translucent, about 6 minutes. Add garlic and tarragon; sauté 1 minute. Add stock; bring to boil. Simmer uncovered until broccoli is tender, about 15 minutes. Process in a blender to get a smooth puree. Stir in cream.

 

Mix remaining 3 tablespoons butter with flour in small bowl to make paste. Whisk paste into soup. Add broccoli florets. Simmer until soup thickens and florets are tender, stirring frequently, about 5 minutes. Stir in 1 1/2 cups cheese reserving the remaining for garnish.

 

 

 

 A really exciting recipe, especially if you accidentally have let some bread go stale.   Panzanella  

2 pounds ripe heirloom tomatoes, peeled, seeded, and diced

1/4 cup minced red onion

2 teaspoons minced garlic

1/2 cup extra-virgin olive oil

2 tablespoons fresh Lemon Juice

2 tablespoons chopped fresh basil leaves

1 tablespoon chopped fresh tarragon leaves

1 teaspoon sea salt, preferably gray salt

Several grinds black pepper

Panzanella Croutons, recipe follows

2 cups trimmed arugula

Wedge Parmesan, for shaving

 

Drain the tomatoes in a sieve to remove excess liquid while you prepare the rest of the ingredients.

In a bowl, combine the tomatoes, onion, garlic, olive oil, lemon juice, basil, tarragon, salt, and pepper. Add the croutons and toss well.

Divide tomato mixture among 4 plates. Top each serving with an equal amount of the arugula. With a vegetable peeler, shave the Parmesan over the salad. Serve immediately.

Michael’s Notes: I’ve used basil and tarragon here, but you can use any herbs you like. Parsley and marjoram come to mind as good alternatives. Feel free

to add cucumbers, parsley or whatever other fresh vegetable/herb you have on hand.

Panzanella Croutons:

 

1/4 cup unsalted butter

1 tablespoon minced garlic

6 cups crustless cubed day-old bread (1/2-inch cubes)

Sea salt, preferably gray salt, and freshly ground black pepper

6 tablespoons finely grated Parmesan

Preheat oven to 375 degrees F and preheat a cookie sheet in it.

 

Melt the butter in a large skillet over medium heat and cook until it foams. Add the garlic and cook until fragrant, about 30 seconds to 

1 minute. Add the bread cubes and toss to coat with the butter. Season with salt and pepper. Transfer the bread to a baking sheet. 

Immediately sprinkle with the cheese and toss again while warm to melt the cheese.

Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, 

about 8 or 9 minutes. Let cool. Store in an airtight container.

 

Szechuan Green Beans

2 cups canola/olive oil plus 1 tablesppon

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/4 cup soy sauce

1 once hot chili garlic sauce

1/4 cupr rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon mirin or white wine

1/2 teaspoon sesame oil

1 teaspoon chopped fresh cilantro leaves

1 pound green beans, cleaned

2 tablespoons chopped peanuts

1 tablespoon chopped fresh parsley leaves

 

To medium Dutch oven, add 2 cups canola oil and heat to 350 degrees F.

In medium saute pan over medium heat, add 1 tablespoon oil. Add ginger and 

saute for 2 to 3 minutes. Add garlic and cook for 1 minute or until it 

turns light brown; quickly add soy sauce, chili sauce, rice wine vinegar, 

hoisin, mirin, sesame oil and cilantro.

Fry the green beans in the canola oil for about 45 seconds, or until beans

turn dark green. Remove, strain, and add to sauce. Toss and garnish with 

peanuts and parsley. (If you can’t find Greek yogurt, take plain yogurt and strain it in cheesecloth or a thin towel at the bottom of a strainer to aget a texture similar to greek yogurt.

 

Salsa Verde with Greek Yogurt and Parsley

1/4 cup fresh lemon juice

1/2 cup extra virgin olive oil

1/3 cup Greek yogurt

1 crushed garlic clove

1/4 teaspoon sea salt

2 teaspoons chopped fresh mint

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh parsley

1 teaspoon small capers

1 anchovy filet

 

Place the lemon juice, olive oil, yogurt, garlic, salt, mint, oregano, parsley, capers

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