Author: Judi

HI Everyone!

Summer is drawing to a close and the weather is beautiful. Fields are bursting with ripe produce and it’s all coming our way.

Let’s do something interesting with broccoli. Here’s a recipe for a pasta sauce made with broccoli – yes, broccoli!

PASTA WITH BROCCOLI PESTO

1 head of broccoli (about 8 oz.)
Kosher salt
6 ounces orecchiette or other short pasta
½ cup grated Parmesan cheese
½ cup (packed) fresh basil leaves
3 TBS olive oil
2 tsp fresh lemon juice
Freshly ground black pepper

1. Separate the broccoli stalks from the florets and finely chop the florets. Trim the woody end of the stalk, then peel and finely chop. Cook the stalk in a large pot of boiling salted water until bright green, about 3 minutes. Add the florets and cook until crisp-tender, about 3 minutes more.

2. Using a slotted spoon, transfer the broccoli to a large bowl of ice water, then drain it on paper towels.

3. Add pasta to the same pot of boiling water and cook until al dente. Drain the pasta, reserving 1 cup pasta cooking liquid, and then return the pasta to the pot.
4. While the pasta cooks, transfer the broccoli (reserve a handful of florets) to a food processor and add Parmesan, basil, oil, and lemon juice. Season with salt and pepper, then process it until smooth.
5. Toss the pasta with the broccoli mixture, adding more pasta cooking liquid as needed to coat evenly. Toss in the reserved broccoli florets and season with salt and pepper.
HELPFUL HINT:: Broccoli pesto can be made up to 1 day ahead. Let it cool, then press plastic wrap directly on its surface before covering (to avoid discoloration) and chill.

ANOTHER HELPFUL HINT: We are getting French breakfast radishes this week. The traditional way to eat them is to butter them and pop them into your mouth.

Hope you enjoy the food and the lovely weather.

Have a delicious week!

Best,

Judi

 

September 7, 2015

 

Week 14 already – we’re more than halfway there!

The vegetables have been wonderful so far. We’re looking forward to a continued bountiful harvest season.

This week’s recipe is a Turkish dish called Imam Biyaldi, which translates to “The Imam Fainted”.  Now that’s a a delicious dish!

IMAM BIYALDI

2 medium eggplants, thinly sliced (1/4 inch thick)

Sea salt

olive oil

1 small yellow onion, diced

2 large garlic cloves

1/4 tsp red chili flakes

Dash of cinnamon

One 15 ounce can diced tomatoes

2 TBS finely chopped fresh parsley, divided

August 31, 2015

Almost Fall and the heat goes on! The farm’s bounty will only increase from now on, so be prepared for lots of great vegetables.

Today’s recipe uses both cabbage and those hot peppers we’ve been getting. It definitely has a bite to it, but the heat won’t overwhelm the other flavors. Try it as a sandwich topper.

 

SPEECY SPICY COLE SLAW

1 garlic clove, finely grated
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot pepper sauce
1/2 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 cups thinly sliced cabbage
1/2 cup bread-and-butter pickle slices, plus 1/4 cup pickle juice

1. Mix garlic, mayonnaise, and hot pepper sauce in a small bowl; cover and chill.
2. Toss onion, jalapeño, cabbage, pickles, and pickle juice in a large bowl to combine; cover and chill.
3. When ready to serve, mix it all together

Enjoy!

HELPFUL HINT: You can use almost any vegetable in this recipe. Just shred and add to the mix.

ANOTHER HELPFUL HINT: If you are preparing radishes as crudites, cut some decorative slits in them and put them in ice water. They’ll fan out and look like flowers.

Stay cool, if you can. Have a delicious week!

Best,

Judi

August 25, 2015

Hi everyone!

Just got back from Great Barrington, Massachusetts – a haven for the arts. What a great town!

 

We are still getting wonderful tomatoes. Here’s a recipe that uses the best of the season. It calls for flatbread, which you can make yourself. Or, just buy Greek pita brad (no pocket)  or any other flatbread.

SUPER MEDITERRANEAN TOMATO AND VEGGIE SPICED FLATBREAD

2 garlic cloves, finely chopped

1 tsp. sumac

1/2 tsp crushed red pepper flakes

1/2 tsp ground coriander

1/2 tsp cumin

1 tsp kosher salt

2 large tomatoes, any color, thinly sliced

1 15.5 ounce can chickpeas, rinsed

2 Tbs rd wine vinegar

Freshly ground black pepper

1 small shallot, thinly sliced

1/2 cup parsley leaves with tender stems

3 TBS olive oil

 

YOGURT SAUCE

1 cucumber, peeled and chopped

3/4 cup plain yogurt

1/2 cup coarsely chopped mint

1/2 cup coarsely chopped parsley

Hot sauce

Kosher salt, freshly ground pepper

4 flatbreads

 

1. Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp salt in a small bowl.

2. Arrange the tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture over the top. Let this sit for an hour at room temperature.

3. Toss chickpeas and vinegar in a medium bowl and season with salt and pepper. Mash the chickpeas with a fork until about half are flattened.

4. Add shallot, parsley and oil and toss to combine. Season with salt and pepper and set aside.

5. Combine cucumber, yogurt, mint and parsley in a medium bowl. Season with hot sauce, salt and pepper. Let this mixture sit at room temperature for at least 15 minutes. This sauce can also be made an hour ahead and refrigerated.

6. Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season liberally with salt and pepper.

HELPFUL HINT: Sumac is a tart spice that can be found in Middle Easter groceries and specialty food stores.

IF YOU WANT A RECIPE FOR MAKING YOUR OWN FLATBREADS, JUST CONTACT ME AND I’LL SEND YOU ONE.

I hope you all enjoy this. Have a delicious week!

Best,

Judi

 

 

 

 

 

 

August 18, 2015

Hot, hot, hot! Summer has a grip on us and it isn’t ready to let go. Thank goodness we have beautiful and delicious fresh vegetables to enjoy.

This week we are getting tomatoes, tomatillos and cilantro. Viva Mexico!  But, I’m sure none of us want to linger in the kitchen any longer than we have to during this heat wave. So, here’s an easy, quick and yummy recipe.

SORT OF AN EGGPLANT TACO

1 eggplant
olive oil
salt
Brie
cilantro or basil, plus chopped tomatoes and tomatillos

1.Preheat the oven to 400 degrees (it won’t be on for long – don’t worry!)

2. Slice the eggplant into 1/2-inch rounds and spread on an oiled baking sheet.

3. Sprinkle with olive oil and salt and roast at 400 degrees for 8 minutes on each side, or until golden.

4. While the eggplant is roasting, chop some tomatoes and tomatillos and mix them together.

5. Place a piece of Brie, some tomato mixture and fresh cilantro or basil on each eggplant round and fold like a mini taco.

That’s all there is to it, and it is delicious!

HELPFUL HINT: When you take the papery husks off the tomatillos, they will feel sticky. Just rinse them off.

Enjoy, and have a delicious week!

Best,

Judi

 

August 11, 2015

At last! Tomato season is beginning. This week’s share has both cherry tomatoes and some lovely slicers.

In the dog days of August, what could be more refreshing than gazpacho? Here’s a variation that uses both tomatoes and red peppers. So easy to make and so pretty when you serve it!

TOMATO AND RED PEPPER GAZPACHO

2 lbs ripe tomatoes, chopped
1 large cucumber, peeled and chopped
2 large red bell peppers, seeded and chopped
2 garlic cloves, minced
1 Tbs lemon juice
4 Tbs olive oi
salt, pepper to taste

For garnish:
2 Tbs chopped tomato
2 Tbs chopped cucumber
olive oil for drizzling
basil leaves for decoration, optional

1. In a blender place the tomatoes, cucumber, garlic and red pepper. Blend until smooth.
2. Add the olive oil and lemon juice. Season with salt and pepper to taste. Blend again to combine.
3. Pour the gazpacho into a pitcher and place the pitcher in the fridge to chill for at least 30 minutes.
4. To make the garnish, in a small bowl combine the tomato and cucumber. Serve the gazpacho drizzled with olive oil and garnished with chopped veggies and fresh basil.

HELPFUL HINT: This tastes great with crusty peasant bread. You don’t have to chop the vegetables for the soup very finely – just enough so they don’t overwhelm your blender.

To go with this dish, one needs a great beverage. So, here’s a refreshing cucumber and basil cool water drink recipe for you.

CUCUMBER AND BASIL AQUA FRESCA

2 large cucumbers
1/2 cup fresh lime juice
1/4 cup (packed) basil leaves
1/4 cup sugar or agave syrup, plus more to taste

1. Slice a few thin slices of cucumber and reserve for the garnish. Peel and coarsely chop the remaining cucumber.

2. Puree the chopped cucumber, lime juice, basil, 1/4 cup sugar, and 2 cups water in a food processor until very smooth.

3. Strain the puree into a pitcher and add 2 cups water, adding more sugar or water if needed

4. Chill the mixture until ready to serve.

5. Add the reserved cucumber slices just before serving.

Hope you enjoy these, and that they help keep you cool. Have a delicious week!

Best,

Judi

 

 

 

 

August 4th, 2015

Welcome to Week 9! The lush bounty of summer is starting to roll in, along with prodigious heat, so anything fast and easy that uses all this fine produce is a good thing. Here’s an easy recipe for those hot evenings when nobody wants to eat anything heavy. It uses those first cherry tomatoes of the season – if they even make it to your kitchen. We usually eat ours before we even get home. They are so sweet!

TOMATO AND SCALLION FRITTATA
1 Tbs extra-virgin olive oil
1 bunch scallions, thinly sliced (1 cup)
2 cups cherry or grape tomatoes
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated cheddar (1 1/2 ounces)

Preheat the oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add scallions and tomatoes, season with salt and pepper, and cook about 5 minutes.

Add the eggs and cheese, season with salt and pepper, and stir to combine.

3. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes.

4. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.
That’s it!

HELPFUL HINT: Many of you already know abut this, but for those who don’t, here’s an easy no-work way to cook and serve corn on the cob: Leave the husks on. Fill your sink with cold water and throw in those ears of corn. Let them soak for about fifteen minutes. Put them on a plate and microwave them five minutes for each ear. The easy way to eat them is to use two oven mitts and just pull off the husks. The silk will come right off with the husks. Yum!

I hope you’re loving the summer. Have a delicious week!
Best,
Judi

July 28, 2015

Apparently we’ve reached the hot and sticky part of summer. It’s a great time to go to the park or the beach, or out on your terrace. And you’re going to need something light and delicious to eat while you’re there. Here’s a delicious eggplant appetizer that is easy to make, and is great either hot or cold. It uses fresh basil as well.

EGGPLANT APPETIZER

8 Tbs olive oil, divided
2 garlic cloves, thinly sliced
1 tsp fresh marjoram or oregano leaves
¼ tsp crushed red pepper flakes
1 large eggplant (about 1 lb.), cut into ¾” pieces
Kosher salt and freshly ground black pepper
1 Tbs fresh lemon juice
8 slices ¾”-thick country-style bread
½ cup torn fresh basil leaves
1 oz. Parmesan, shaved

1. Heat 4 tablespoons of the oil in a large skillet over medium heat. Add the garlic, marjoram, and red pepper flakes and cook, stirring often, until the garlic is softened but not browned, about 2 minutes.

2. Add the eggplant to the skillet and cook, tossing occasionally, until just starting to brown, 8–10 minutes.

3. Add ½ cup water; season with salt and pepper. Cook, tossing occasionally, until the eggplant is very soft, 10–15 minutes. Let it cool slightly, then mix in the lemon juice. Season with salt, pepper, and more lemon juice, if desired.

4. Meanwhile, preheat the grill on medium. Brush both sides of the bread with the remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.

5. Spoon the eggplant mixture on the toast and top with the basil and Parmesan; then cut the toast in half.

HELPFUL HINT: You can use a toaster oven instead of a grill to toast the bread. You can even do it under the broiler in your oven.
ANOTHER HELPFUL HINT: You can prepare and cook the eggplant mixture two days ahead, cover and chill it until ready to use.

I hope you enjoy this dish – it’s a favorite at my place. Have a delicious week!

Best,

Judi

July 21, 2015

Wow – we’ve been getting the summer whammy – hot and humid. Relentlessly hot and humid. I keep thinking of the witch in The Wizard of Oz, screaming, “I’m melting! Oh, my wickedness!”.

Nobody really wants to turn on the oven in weather like this. So, here’s a quick and simple recipe that doesn’t require you to turn it on. The filling can be made ahead and refrigerated. Just reheat to serve. Get out of the kitchen fast!

SUMMER VEGGIE TACOS
2 TBS extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
2 garlic cloves, minced
¾ lb tomatoes, peeled and diced
1 ½ lbs summer squash, cut in small dice (about 4 1/4 cups)
1 chile, minced (can be anything: jalapeno, serrano, poblano – you decide how hot you want it)
1 can white beans, pinto beans or black beans, drained and rinsed
¼ cup chopped fresh cilantro (or more to taste)
12 to 14 corn tortillas
1/2 cup crumbled goat cheese
Salsa – any kind you like

1. Heat the olive oil in a large, heavy skillet over medium heat and add the chopped onion. Cook, stirring, until tender, about 5 minutes, and add a generous pinch of salt and the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds, then add the tomatoes. Cook, stirring often, until the tomatoes cook down slightly, about 10 minutes.
2. Stir in the squash, minced chile, and salt to taste. Cook, stirring, until the squash is tender but not mushy, about 8 minutes.
3. Stir in the beans and cilantro and heat through. Taste and adjust seasonings.
4. Heat the tortillas and fill with the squash mixture and crumbled goat cheese. Serve with the salsa of your choice.

*You can make the filling a day in advance and refrigerate it overnight. Reheat it gently in a skillet.

HELPFUL HINT: To peel tomatoes, drop them into boiling water for 1 minute. Then, put them into cold water. The skins will slip right off.
ANOTHER HELPFUL HINT: You can use a toaster oven to warm the tortillas, or even wrap them in foil and put them on a burner with the lowest possible heat. Watch carefully, so they don’t burn!

Drink lots of fluids, stay indoors in the air conditioning if you can, and relax. Have a delicious week!
Best,
Judi