Category: Recipes

August 9, 2016

Hi Everybody,

Still summer out there, so I’m continuing to concentrate on cold dishes that will refresh you and keep you healthy at the same time. Today’s recipe is a spicy one. New research shows that an active ingredient in spicy foods, capsaicin, can boost metabolism, relieve pain, and reduce inflammation. Try it!

THAI SHRIMP SALAD

2 TBS lime juice

4 tsp fish sauce

August 2, 2016

Hi everybody!

The heat has broken, at least temporarily, and has now been replaced by rain, rain, rain! No complaints, though. We need the rain.

Today’s recipe will use more of all those summer squashes we’ve been getting, along with some of our other veggies. It’s easy to make, and there’s no cooking!

SUMMER SQUASH FETTUCCINE WITH FRESH TOMATO SAUCE

July 26, 2016

Hello Everyone,

I’m about medium well now. I am fully cooked, and I suppose you are as well. The last thing we all feel like doing is cooking. So, in view of the fact that the first tomato delivery is this week, and also that even more summer squash is arriving, I have a cold recipe for you that includes those fabulous Sungold cherry tomatoes.

COLD ZUCCHINI LASAGNA

Farmer cheese

Olive oil

Salt and pepper

Zucchini

Cherry tomatoes

Basil

1. Cut the cherry tomatoes in half.
2. Season farmer cheese with salt, pepper, and olive oil.
3. Layer 2 strips of zucchini (side by side) with cheese, sliced tomatoes, and basil.
4. Repeat; ending with zucchini.
5. Drizzle with oil; sprinkle with salt, pepper and basil.

Easy, right?

HELPFUL HINT: Here’s a quick way to cut cherry tomatoes in half:

You’ll need two lids from plastic containers. Lay one lid on the counter top side down, so it forms a little tray. Load the tray up with the tomatoes (just one layer!). Then place the other lid over the tomatoes, top side up. Press gently on the top lid (just enough to hold everything in place) and run a serrated knife through the tomatoes once, cutting from side to side. Voila’! Halved tomatoes!

Let’s all strip down to our underwear and sit in front of the air conditioner while enjoying our cold lasagna. Hope you enjoy it.

Have a delicious week!

Best,

Judi

July 19, 2016

Greetings, All,

When it’s this hot and sticky, I really don’t feel like doing anything. Not ANYTHING! Certainly not turning on the oven to make dinner. No – when the heat and humidity are this high, I want to make something cool and light.

Here’s a basic frittata recipe that you can modify to include whatever you have in the fridge. So versatile! The version in the recipe is made with ham, zucchini and Gruyere cheese. But, tonight I’m making one for Artie with turkey bacon, scallions and Monterrey Pepper Jack cheese. I’ll serve it with a green salad and fresh fruit for dessert. I think he’ll like it.

HAM, GRUYERE AND ZUCCHINI FRITTATA

1 TBS extra-virgin olive oil
1 cup coarsely chopped sliced deli ham (5 ounces)
2 small zucchini, sliced into 1/4-inch half-moons (2 cups)
Coarse salt and ground pepper
8 large eggs, lightly beaten
1/2 cup grated Gruyere cheese (1 1/2 ounces)

1. In a 10-inch  nonstick skillet, heat oil over medium-high. Add ham and zucchini, season with salt and pepper, and cook about 5 minutes.

2. Add eggs and cheese, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes.

3. Cover skillet and continue cooking until top of frittata is just set, 10 to 13 minutes (You can also put the skillet in a preheated 425 degree oven – ugh! – or under the broiler). Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

HELPFUL HINT: Tired of crying every time you chop an onion? Just put the onion into the freezer for EXACTLY 15 minutes, no longer. You won’t be crying when you chop it!

Bless you, Willis Carrier, inventor of modern air conditioning!

I hope you enjoy this recipe. Stay cool, and enjoy!

Have a delicious week!

Best,

Judi

July 12, 2016

Welcome to Week 6.

I feel as if I have sweated buckets in the past week. I hope you have been finding a way to stay cool and comfortable.

This week’s recipe was created by the great Thomas Keller, owner of French Laundry and Per Se, two of the finest restaurants around. Of course, you are free to make it look any way you like. As you probably already know, we eat with our eyes. Presentation is at least half the battle. My nephew, who is 35 years old and will not eat lettuce, likes to have some cut up cucumbers and tomatoes with his dinner. I always volunteer for that job, and have never cut the vegetables the same way twice. I have done great extravaganzas of heart-shaped veggies, and spears arranged around a central circle – you get the idea. So much fun!

So here’s the recipe. It uses more than one of the items we’re getting this week. I hope you like it.

THOMAS KELLER’S RATATOUILLE RECIPE
Slightly adapted from Thomas Keller

Ingredients:
½ red pepper, seeds and ribs removed
½ yellow pepper, seeds and ribs removed
½ orange pepper, seeds and ribs removed
5 tbsp. olive oil, divided
1½ tsp. minced garlic (or more to taste), divided
½ yellow onion, finely diced (about ½ cup)
1 28-oz. can San Marzano whole peeled tomatoes, seeded and chopped, juices reserved (or 3 to 4 tomatoes, peeled, seeded and chopped, juices reserved)
2 sprigs fresh thyme (plus 1 extra sprig for sprinkling)
1 sprig Italian parsley
1 small bay leaf
1 zucchini (about 7 to 8 oz.), sliced in 1/16-inch rounds
1 Japanese eggplant (7 to 8 oz), sliced in 1/16-inch rounds
1 yellow summer squash (7 to 8 oz.), sliced into 1/16-inch rounds
4 to 5 Roma tomatoes, sliced into 1/16-inch rounds
1 to 2 tsp. aged balsamic vinegar
Salt and freshly ground black pepper to taste

1. Preheat the oven to 450 degrees . Place the peppers cut-side down on a foil-lined baking sheet. Roast until their skins loosen and begin to brown slightly, about 15 to 20 minutes. Remove from oven and let rest until cool enough to handle. Peel and chop finely.

2. Combine 2 tbsp. olive oil, 1 tsp. garlic, and the onion in an 8-inch cast iron skillet (or other ovenproof skillet), over low heat until very soft but not browned, about 8 minutes. Add the chopped tomatoes, their juices, 2 sprigs thyme, parsley, and bay leaf. Simmer over medium-low heat until very little liquid remains, about 10 to 15 minutes. Be careful not to brown.

3. Add the peppers and simmer for a couple of minutes to soften them. Season to taste with salt and discard herbs. Reserve 1 to 2TBS of the mixture for the vinaigrette, leaving the rest in the bottom of the pan. Remove from heat.

4. Reduce the oven temperature to 275 degrees. Starting from the outer edge of the pan and working your way in, arrange alternating slices of zucchini, eggplant, yellow squash, and Roma tomatoes. Allow the slices to overlap so that about ¼-inch of each slice is exposed. Repeat until the pan is filled.

5. Sprinkle the pan with the remaining garlic and the leaves from the remaining sprig of thyme. Drizzle with 2 TBS olive oil and season with salt and pepper.

6. Cover the pan with foil and seal well. Bake until the vegetables are tender, about 2 hours. Uncover and bake for 30 minutes more. If the pan has accumulated any excess liquid after baking, carefully drain it off.

7. To make the vinaigrette, combine the reserved tomato and pepper mixture with the remaining 1 TBS olive oil, balsamic vinegar, and salt and pepper to taste. Drizzle around plate and serve hot.

Yield: 2 to 4 servings

HELPFUL HINTS:
Look for vegetables that are similar in size, which makes arranging them in the pan easier and more uniform.
You can, if you like, puree the tomato and pepper mixture with the balsamic in a blender to create a smoother vinaigrette. You can also omit the vinaigrette altogether and simply drizzle each plate or serving with a few drops of balsamic.
When serving, use a cake spatula for lifting the veggies out of the pan and plating.
If you have any leftover veggie slices that didn’t fit in the pan, use them in a frittata or vegetable stir-fry.

I know his recipe may seem daunting, but it really is simple. Give yourself time and some patience, and it will really pay off. Enjoy!

Have a delicious week.

Best,

Judi

July 5, 2016

Hi Everyone!

We are now entering the dog days of summer. This week’s forecast is hot, hot, hot! So, I think something nice and light is in order. This recipe is both easy and delicious.

PASTA WITH SUMMER SQUASH SAUCE

2 to 3 medium zucchini or summer squash
2 TBS butter
2 TBS olive oil, plus more as needed
1 large yellow onion, chopped
4 large cloves garlic, chopped
Salt and pepper, to taste
1 dash nutmeg, or to taste
1 pound pasta or gnocchi
Parmesan cheese, to serve (optional)

1. Bring a large pot of salted water to a boil. While it comes up to temperature, grate the zucchini using the large holes on a box grater.
2. In a large sauté pan over medium-high heat, melt butter into the olive oil. Add the onion and garlic and sauté until fragrant, about 5 minutes.
3. Add the grated squash and sprinkle generously with salt and pepper. Sauté until soft, and most of the liquid has evaporated, about 15 minutes. Add a dash of ground nutmeg to taste.
4. As the squash mixture cooks, cook the pasta or gnocchi al dente, then use a slotted spoon to scoop it from the water directly into the sauté pan with the squash.
5. Cook for another minute or so in the pan, then serve.
6. Sprinkle with grated Parmesan cheese or with a splash of good olive oil.

HELPFUL HINT: the pasta can be cooked ahead. If you have one of those spiral cutters, you can make the squash into “noodles”, which will look pretty fancy and will actually cook more quickly.

Try to stay cool, which won’t be easy this week. Enjoy the veggies and

Have a delicious week!

Best,

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