JUDI’S RECIPES – Week 6 July 9, 2018

July 9, 2018

Greetings All,

Welcome to Cucumberland! There will be three cucumbers for each of us in this week’s half share, and full share members will get six. Such a cool, crisp, wet vegetable. It’s perfect for summertime.

Because it is such a wet vegetable, the cucumber lends itself to cold dishes, as cooking it will draw out all the moisture, and our poor cukes will just disappear!

So, this week’s recipe is a cool no-cook cucumber salsa.

CUCUMBER SALSA

Ingredients

       2 TBS lime juice
      1 tsp minced parsley
      2 tsp minced cilantro
      1/2 tsp dried dill weed
     1/2 tsp salt
     1 pkg tortilla chips
1. In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt.
2. Cover and refrigerate for 1 hour. Serve with tortilla chips.
That’s all there is to it – no sweat!
HELPFUL HINT: If you take the ribs and the seeds out of the jalapeno, it will be milder. You could also substitute a milder chili pepper, such as Anaheim.
I hope this dish will help you beat the heat. Enjoy!
Have a delicious week.
Best,
Judi

Portbello sliders

From The Love & Lemons Cookbook.Love and Lemons

Serves: 4

For the pepita pesto:

  • 1/2 cup pepitas (pumpkin seeds)
  • garlic clove
  • Salt and pepper, to taste
  • teaspoons fresh lemon juice
  • cups cilantro (or basil)
  • 1/2 teaspoon ground cumin
  • 1/4 cup extra-virgin olive oil, plus more to taste
  • 1/4 teaspoon honey, optional (skip or replace with agave if vegan)

For the portobello sliders:

  • small portobello mushrooms
  • Extra-virgin olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • Tamari, for drizzling
  • Pepper, to taste
  • slider buns, toasted
  • tomato, sliced
  • 1/2 cup microgreens
  • Freshly ground black pepper
  1. Make the pesto. In a small food processor, combine the pepitas, garlic, and a few pinches of salt and pepper. Pulse until combined. Add the lemon juice, cilantro (or basil), and cumin and pulse again. With the blade running, drizzle in the olive oil and purée until smooth. Taste and adjust seasonings. Add the honey, if desired (it will reduce bitterness in the cilantro).
  2. Make the sliders. Heat a grill or grill pan to medium heat.
  3. Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a medium bowl and drizzle with olive oil, balsamic vinegar, tamari, and pepper. Toss until well coated. (I use my hands to rub it all over until they are fully coated on both sides.)
  4. Place the mushrooms, gill side down, on the grill or grill pan. Cook about 10 minutes per side, or until the mushrooms are tender.
  5. Place the mushrooms on the toasted buns and top each with a tomato slice, microgreens, and a generous slather of pepita pesto.

JUDI’S RECIPES – WEEK 14 -TOMATILLO SOUP

September 5, 2017

Hi Everyone!

Please volunteer at the site. The Core group are all volunteers and we need help to run the site. Each member is obligated to volunteer for one 2 hour shift. It isn’t a big time commitment, we’ll really appreciate your help, and it’s fun!

 

Off the soapbox now. Lots of members have been asking me about this – what the heck does one do with tomatillos? Aside from salsa verde, there are all sorts of opportunities to use tomatillos. Today’s recipe is for a great chicken soup. You’ll love it!

 

TOMATILLO SOUP

2 bonelss skinless chicken breasts, pounded thin

1 onion, chopped

1 lb tomatillos, chopped

2 hot peppers, seeded and minced

4 cups chicken stock

1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro

1/4 cup sour cream (optional)

salt

black pepper

  1. Heat oil over high heat in a large saucepan or dutch oven. Saute chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add onions and garlic to the saucepan, and saute until golden.
  3. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the sauteed vegetables in batches in a blender or food processor. Return to the pot, and reheat. At this point taste the soup; if not piquant enough, add cayenne pepper or pepper sauce.
  5. Slice the chicken into thin slices, and then shred. Stir into the soup. Season to taste with salt and pepper.
  6. When you re ready to serve the soup, stir in the minced cilantro and ladle into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a cilantro leaf, and serve immediately.
HELPFUL HINT: This is very good with crusty bread or tortilla chips, if you’re a purist.
I hope you enjoy this recipe. I will be away for the next two weeks, so no recipes.
Enjoy!
Have a delicious week.
Best,
Judi

 

JUDI’S RECIPES – WEEK 8 – CHINESE EGGPLANT WITH SPINACH AND GARLIC

July 25, 2017

Hi everyone!

Wow, the weather has been so intense this past week! I hope the temperature and the humidity are going to be falling. In the meantime, we can still enjoy the beautiful fresh produce.

Today, I have a recipe I picked up in my travels. This one’s a Chinese dish, made with eggplants, spinach and garlic. It’s easy and delicious.

 

CHINESE EGGPLANT WITH SPINACH AND GARLIC

Ingredients

2 lbs white or purple eggplants
3 TBS peanut or safflower oil
2-4 cloves garlic, chopped
1 bunch spinach, washed and roughly chopped (it’s ok to leave water on the leaves)
1 bunch parsley or cilantro, chopped

sauce: Mix the following with a bit of water:

2 cloves garlic, chopped
2 TBS rice vinegar
2 tsp sugar
1 TBS soy sauce
TBS dark sesame oil
1 TBS black bean sauce

  1. Cut the eggplants into largish bite-sized pieces.
  2. Heat the oil and cook them over high heat.
  3. After 2 minutes, add the garlic and stir often, until the eggplants are mostly cooked through.
  4. Add the spinach and mix in until it’s wilted slightly, about 1 or 2 minutes.
  5. Add the sauce to the still-hot eggplant mixture.
  6. Stir in the parsley or cilantro just after removing from the heat, serve with rice.

I think you’ll enjoy the dish!

HELPFUL HINT: Never put your cooking knives in the dishwasher. Instead, immediately after using, wash them and dry with a towel. That’s the way to keep them sharp, and rust free.

I hope you enjoy this dish, this week’s vegetables and this lovely summer.

Have a delicious week!

Best,

Judi

Judi’s Weekly Recipe — Week #13

Week 13, and we’re headed toward Fall, which means even more and heavier vegetables. If you have a carrier with wheels, this is the time to bring it to the CSA for pickup. We are getting tomatillos this week, and people always ask me what to do with them.  Here’s a recpe for roasted tomatiloo salsa. It can also be used as a sauce for chicken, fish or vegetables.

ROASTED TOMATILLO SALSA
**********************************
1 lb tomatillos (about 6 large), papery husks removed, rinsed
1/2 large onion, cut into thirds
2 serrano chiles, halved, seeded
1 TBS olive oil
1 tsp salt
1 cup (loosely packed) fresh cilantro leaves

1. Preheat oven to 375°F.
2. Toss everything except the cilantro together.
3. Spread the mixture on a baking pan or in a glass baking dish.
4. Roast in the oven until the tomatillos and the onion are very soft, about 1 hour.
5. Transfer everything  to a food processor or blender and add the cilantro. Puree until almost smooth.
6. Chill or serve at room temperature.

This will keep in your refrigerator for up to a week. Enjoy, and have a delicious week!
Best,
Judi