Author: Judi

June 28, 2016

Hi Everyone!

Anyone getting tired of salad yet?

We are blessed with all these wonderful greens at the beginning of each CSA season, and sometimes we need a little inspiration and variety. So, here’s a nice recipe that utilizes some of the lettuce we’ve been getting, and uses it in a different way.

BRAISED LETTUCE ON ANCHOVY TOAST

1 large head romaine lettuce — or two smaller ones (or any other kind of head lettuce)
18 anchovy fillets, roughly chopped
½ garlic clove, pounded to a paste with a little bit of salt
7 TBS unsalted butter, at room temperature, divided
6 pieces rustic bread, about 3 inches by 2 inches, sliced about 1/2-inch thick
¼ cup chicken or vegetable stock
Kosher or sea salt to taste
Zest of half a lemon

1. Remove the outer leaves from the lettuce, saving them for soup. Trim the stem, leaving it intact and leaves connected. Cut the head into 6 thin wedges, each wedge connected at the core/stem.
2. Make anchovy butter by pounding the anchovies to a paste with the garlic paste, then mashing in 4 tablespoons butter. Combine well.
3. Toast the bread.
4. Warm a pan large enough to fit all of the lettuce wedges. Add remaining butter. Once it has melted, add the stock, and fit the lettuce wedges closely into the pan in a single layer. Salt lightly. Cook over medium heat for about 2 minutes, and turn all the wedges to another side. Salt again, and scatter with lemon zest.
5. Continue to cook, turning once or twice more, until the liquid in the pan is absorbed and the lettuce is very wilted on the leaf end and tender on the stem end. Turn off heat.
6. In the pan or on a cutting board, cut each wedge once or twice horizontally.
7. Spread each piece of toast thickly with anchovy butter, then top with the sections of a wedge of lettuce. Sprinkle each lightly with salt again, if desired. Serve hot.

Oh, yum! If you think you hate anchovies, you should try this. You might be very surprised.

HELPFUL HINT: If anchovies are too salty for you, they an be rinsed and patted dry before you use them in this recipe.

I hope you enjoy this dish. It may change the way you look at lettuce forever. Ditto anchovies!

Have a delicious week!

Best,

Judi

June 21, 2016

Summer is here! For some people, this marks the beginning of their favorite time of year. For others, it’s the start of the reduction of daylight hours. All in the eye of the beholder, I say.

I hope you’re not sick of salads yet. We have a few more weeks when greens dominate our share, but there are lots of great things we can do with them. This is a recipe for pickled cole slaw. It’s perfect as a side for those hot nights when you don’t want to turn on the oven and need a nice veggie side to go with your evening entree.

 

PICKLED COLE SLAW

7 cups chopped cabbage (½-inch pieces) (any type of cabbage is fine: napa, green, purple, etc.)
½ heaping cup chopped Vidalia or other sweet onion
½ cup finely diced carrot
½ cup finely diced red bell or other sweet pepper

For the dressing:

1 large clove garlic
½ TBS salt, more to taste
1 TBS minced ginger
⅓ cup rice wine vinegar
½ cup olive oil

Directions:

1. Make the slaw: Put the chopped and diced vegetables in a bowl or other container that will fit in the refrigerator.
2. Make the dressing: Crush the garlic, and with the side of a knife work the salt into the clove until it makes a rough paste.
3. Add the garlic paste, ginger, vinegar, oil and 1/3 cup water to a saucepan and bring to a low boil. Cook for 3 or 4 minutes, stirring now and then.
4. Remove from heat. Allow to cool for 1 or 2 minutes, then pour over the vegetables, tossing well to combine.
5. Refrigerate 4 hours or overnight.
6. Just before serving, toss with the lime juice and a few grinds of black pepper. Taste and add salt if needed.

HELPFUL HINT: You an really upgrade your brunch drinks. Make ice cubes out of champagne or Prosecco by pouring the wine into ice cube trays and freezing. For brunch, just drop the cubes into orange or grapefruit juice for a Mimosa that won’t be diluted as the ice melts.

I hope you enjoy this recipe. You can greatly reduce your labor by using a food processor to chop the vegetables. Enjoy!

Have a delicious week!

Best,

Judi

 

 

 

 

June 14, 2016

Hi Everyone,

Pretty wacky weather this week, eh? It’s almost a full time occupation deciding what to wear in the morning. But, you can always stay inside and cook something delicious.

This week we are getting kohlrabi, a mysterious vegetable for some people. I mean, no one knows how to cook it, right? Well, I have a great recipe for you, so you’ll be able to tout your kohlrabi expertise. For those of you who are of the Jewish faith, this recipe may remind you of potato latkes, a Chanukah treat, except that this dish contains far less starch and fat than latkes.

KOHLRABI AND CARROT FRITTERS

2 kohlrabi
1 carrot
1 egg
¼ tsp kosher salt
¼ tsp cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)

1. Cut the leaves off the kohlrabi and peel the bulb.
2. Peel the carrot. (Hint: you could always use baby carrots – they’re already peeled)
3. Shred the vegetables in a food processor, or by hand using a grater.
4. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.
5. Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

These are great served with sour cream or applesauce – just like potato latkes!

HELPFUL HINT: They should be served warm on the same day you made them – they don’t really keep that well.

Enjoy!

Have a delicious week.

Best,

Judi

 

June 7, 2016

Welcome back  to all returning members and a hearty first welcome to all newcomers! We are glad to have you, and we hope this season will prove to be a wonderful and bountiful time.

This week we are getting lettuce, as we always do at the beginning of each season. This could go on for a while, as the only thing ready in the fields at this time of year is frequently lettuce, because it is a cool weather crop. So, to get you started, I have an interesting lettuce recipe.

Some of you know my husband, Artie. We were discussing what one could do with lettuce and he said that the only lettuce recipe of interest to him is one where the lettuce is combined with bacon, tomato, mayonnaise and two slices of toast. He called it the LBT.

My recipe, however, is for stir fried garlic lettuce. Give it a try!

STIR FRIED GARLIC LETTUCE – 4 Servings

**************************************

1 TBS Shaoxing rice wine or dry sherry
1 TBS soy sauce
3/4 tsp sugar
1/2 ttsp salt
2 TBS vegetable oil
5 medium garlic cloves, smashed and peeled
1 lb hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 tsp sesame oil

1. Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
2. Heat a 14-inch flat-bottomed wok (or large frying pan) over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
3. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp.
4. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green.
5. Remove from the heat, drizzle on the sesame oil, and serve.

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HELPFUL HINTS: Use roasted or toasted sesame oil, not cold-pressed oil, and hot spice sesame oil. Buy one made from pure roasted sesame seeds and not blended with any other oils. Sesame oil should be stored in the refrigerator, where it will keep for up to 1 year. We are also getting arugula, boc choi, Chinese cabbage and green leaf lettuce this week. All of these can be stir fried along with the romaine lettuce.

I hope you enjoy the beautiful produce this week, and that you find this recipe satisfying and delicious. Have a great week!

Best,

Judi

November 17, 2015

Our wonderful season of fresh organic local vegetables is coming to an end. If you are not picking up a turkey next Tuesday, you’re done!

Today’s recipe is for a butternut squash and wild rice salad. It’s delicious and not labor-intensive.

 

BUTTERNUT SQUASH AND WILD RICE SALAD

1 cup wild rice
3 ½ cups water or stock (chicken or vegetable)
Salt to taste
2 lbs butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)
Salt to taste
1 TBS balsamic vinegar
3 TBS extra virgin olive oil
2 TBS fresh lemon juice (more to taste)
1 garlic clove, minced or puréed
1 tsp Dijon mustard
3 TBS walnut oil, or substitute extra virgin olive oil
½ cup chopped fresh herbs, like parsley, chives, tarragon
½ cup diced celery
1 5- or 6-ounce bag baby arugula or spinach
Preparation
1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes
2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat
3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil
4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve

HELPFUL HINT: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach, so you can make most of it in advance.

 

So, that’s it for a while. I wish you a warm and cozy winter, full of roasted root vegetables and great soups. See you next spring. Have a delicious winter season!

Best,

Judi

 

 

November 10, 2015

Home stretch, People! Only one week left after this one. If you haven’t volunteered this season, why not consider hosting a Lewis Waite delivery this winter? It’s easy and it will fulfill your obligation. If you’ve already volunteered this season, consider hosting, anyway – it will be credited to your volunteer shift for 2016.

 

Today’s recipe comes from The New York Times. It’s a wonderful Brussels sprouts recipe, with wonderful harvest fruits. Perfect as a Thanksgiving side dish.

ROASTED BRUSSELS SPROUTS WITH PEANUT, ORANGE AND CHERRY

2 lbs Brussels sprouts, rimmed, halved and rinsed in cold water

¼ cup peanut oil
Salt
4 tsp champagne vinegar
2 tsp honey or maple syrup
2 TBS unsweetened peanut butter, creamy or chunky
Hot sauce or chili oil (optional)
1 large navel orange
3 TBS dried tart cherries or cranberries, plumped in warm water, drained and coarsely chopped
Crispy fried shallots, for garnish (optional)
Chopped fresh mint, for garnish (optional)

1. Heat oven to 400 degrees and place a pan of hot water in the bottom, to help prevent the sprouts from becoming tough. Turn on convection if you have it.
2. Toss sprouts with peanut oil, sprinkle with salt, and spread out on one or two baking sheets. Roast 15 minutes. Stir and continue cooking 10 to 20 minutes more, until browned and crisp. Check sprouts every 5 minutes or so; if they are browning too fast, reduce heat by 25 degrees and turn off convection.
3. Meanwhile, make the dressing: In a bowl, whisk together vinegar and honey. Whisk in peanut butter until thick and creamy. Add water until consistency is like creamy salad dressing. Season to taste with hot sauce, if using.
4. When sprouts are tender and browned, remove from oven, transfer to a large bowl and sprinkle with salt. Add half the dressing and toss well.
5. Take orange and cut a thick slice off the bottom and the top to make flat surfaces. Rest bottom on a cutting board and use a small, sharp knife to carve off all the peel and pith, cutting from top to bottom and following the curve of the fruit. When all the orange flesh is exposed, cut out each segment by slicing along the white membranes. Gently loosen from the orange and set aside.
6. Add half the orange and half the cherries to bowl and toss. Taste. Adjust with more dressing, orange and cherries until flavors are balanced. Serve warm or at room temperature, topped with fried shallots or fresh mint, or both, if using.

Enjoy!

Have a delicious week!

Best,

Judi

 

November 3, 2015

Greetings! Please remember – we will be in the gym this week, reachable via E. 90th St.

Only two weeks left before we say good-bye and batten down the hatches for winter. I’ll miss seeing you every week!

Any doctor will tell you that the Mediterranean diet is the healthiest eating plan for all of us. This week’s recipe uses sweet potatoes to make a zingy Mediterranean-style dish. It is so delicious!

SWEET POTATOES WITH CHICKPEAS AND GARLIC HERB SAUCE

4 medium sweet potatoes
1 15-ounce can chickpeas, rinsed and drained
1/2 TBS olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
Optional: Pinch of sea salt or lemon juice

GARLIC HERB SAUCE:
1/4 cup hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
Water or unsweetened almond milk
Optional: Sea salt to taste

TOPPINGS: (Optional)
1/4 cup cherry tomatoes, diced
1/4 cup chopped parsley, minced
2 Tbsp lemon juice
hot sauce
za’atar

1. Preheat the oven to 400 degrees and line a large baking sheet with foil.
2. Rinse and scrub the potatoes and cut in half length wise. This will speed cooking time.
3. Toss the rinsed and drained chickpeas with olive oil and spices and place on the foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place them cut side down on the same baking sheet (or another baking sheet, if this one is too small). Roast them in the oven for approximately 25 minutes.
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all the ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin it enough so it’s pourable. Taste and adjust seasonings as needed.
6. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting the mixture aside to marinate.
7. Once the sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove them from oven.
8. For serving, flip the potatoes flesh-side up and smash down the insides a little bit. Then top them with chickpeas, sauce and parsley-tomato garnish.

Additional side ideas might include hummus, pita chips, rice or quinoa.

NOTE: If you don’t have hummus, tahini will make a great base substitution for the sauce – just adjust the seasonings to accommodate the milder flavor of the tahini.

Enjoy! Have a delicious week!

Best,

Judi

October 27, 2015

Hi everyone! I’m back from the Mediterranean, and I missed you all. We’re deep into fall veggies now, so bring something with wheels to collect your share, if you can.

Otherwise, bring those muscles.

This week’s recipe is from Martha Stewart.It’s a delicious and easy way to prepare butternut squash.

BUTTERNUT SQUASH BAKED RISOTTO

Ingredients

2 TBS extra-virgin olive oil
2 shallots, diced small
2 garlic cloves, minced
1 tsp fresh thyme, leaves
1 1/2 cups Arborio rice
Coarse salt and ground pepper
1/2 cup dry white wine
1 medium butternut squash (2 pounds), peeled and diced medium (4 cups)
4 cups low-sodium vegetable broth
1 bunch kale, tough stems removed, cut crosswise into 1/2-inch-thick strips
Grated Parmesan, for serving

1. Preheat oven to 400 degrees.
2. In a medium Dutch oven or heavy ovenproof pot with a tight-fitting lid, heat oil over medium-high. Add shallots and cook, stirring occasionally, until soft, about 3 minutes.
3. Add garlic and thyme and cook until fragrant, about 1 minute.
4. Add rice and cook, stirring frequently, until opaque, about 3 minutes; season with salt and pepper.
5. Add wine and cook, stirring, until completely absorbed, about 2 minutes.
6. Add squash and broth; bring mixture to a boil.
7. Stir in kale. Cover, transfer to oven, and bake until rice is tender and most of liquid is absorbed, about 20 minutes.
8. To serve, sprinkle with Parmesan.

Enjoy, everyone!

Have a delicious week!

Best,

Judi

Welcome to the full load of fall vegetables! They are heavy, they are bulky and they are delicious!

Today’s recipe is an easy but hearty chili that uses cauliflower and chicken. It can be made in a crockpot or on your stove top.

CHICKEN CAULIFLOWER CHILI

½ head of cauliflower, diced
1 onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
2 garlic cloves, minced
1 28-ounce can tomato puree
½ cup chicken stock
2 TBS chili powder
1 tsp sea salt
½ tsp freshly ground pepper
6 boneless, skinless chicken thighs or breasts, cut in large chunks

Toppings

1 avocado
1 lime
fresh cilantro

Instructions
1. Add all chili ingredients to crock pot and stir to combine.
2. Cook on low for 8 hours. Taste and adjust seasonings.
3. Cube avocado, cut lime into wedges and chop fresh cilantro.
4. Serve chili topped with avocado, a squeeze of lime juice, and cilantro to taste.

If you don’t have a crock pot:

1. Heat 2 tablespoons of olive oil in a deep pot.
2. Saute the onion, red bell pepper and poblano peppers until they soften. Add the garlic
3. Add the chicken and cook until nearly done.
4. Add the tomato puree and the chicken stock. Add the cauliflower.
5. Add the seasonings. Simmer for an hour or so, until the chicken is done and the cauliflower is cooked through.
6. Prepare the toppings as above.

Enjoy!

HELPFUL HINT: Stick-on mozzarella cheese is so had to remove from dishes and utensils. Try rubbing the cheese with an ice cube – it comes right off!

I will be away for the next two weeks. Enjoy the lovely weather and the delicious vegetables!

Have a delicious week!

Best,

Judi

 

September 29, 2015

Fall is in the air and we have squash! It’s a vegetable that lends itself to so many different preparations. This week’s recipe has apples and maple glaze – so good!

 

ROASTED APPLE BUTTERNUT SQUASH WITH MAPLE CARDAMOM GLAZE

8 cups of peeled butternut squash, cut into bite-size dice.

1 Granny Smith Apple, peeled, cored and diced
2 TBS olive oil

2 TBS. maple syrup
½ tsp cardamom
½ tsp Kosher salt

DIRECTIONS

1.Preheat the oven to 425 degrees.
2. Put the butternut squash and apple into a roasting pan.
3. Whisk together remaining ingredients. Pour over the squash and mix until well coated.
4. Roast in the oven, turning after 15 minutes. Turn again in 10 minutes, and check for degree of doneness. It will only take about 30 minutes to cook through and get a nice caramelized surface.
Gently scoop into a serving dish.

Enjoy!

Have a delicious week!

Best,

Judi