Category: Recipes

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JUDI’S RECIPES – WEEK 9 – AUGUST 2, 2022

AUGUST 2, 2022

Hi, Everyone,

By now you are all Professional Veggie Lovers. I suspect you are also Profesional Leftover Veggie Accumulators. So, this week we have a recipe to use up all the aging produce in the fridge. It’s a traditional provencal dish called a tian. This dish is easy to make and quite delicious. Crusty bread is great for dunking into the juices.

VEGETABLE TIAN

Ingredients

5 to 9 TBS extra-virgin olive oil

3 garlic cloves, thinly sliced

10 sprigs fresh herbs, such as parsley, thyme, rosemary, tarragon, and/or basil

1/2 tsp fine sea salt and freshly ground pepper

1 1/2 lbs tomatoes

1/2 lb zucchini, green or yellow, or other summer squash

1/4 lb eggplant

1/4 lb red onion(s)

Crusty bread

Directions

1. Center a rack in the oven and preheat it to 400° F. Pour 2 TBS of the oil into the baking dish, tilting it so the oil coats the bottom and the sides. Scatter over half the garlic and a little more than half of the herbs and season generously with salt and pepper.

2. Slice the vegetables: they should be cut about 1⁄4 inch thick. They should all be about the same size, so you might want to cut them in half the long way before slicing them. This is good for the looks of the dish, but it isn’t necessary, so don’t stress over it.

3. Arrange the vegetables in the dish in tightly overlapping circles. Try to squeeze the eggplant between slices of tomato and put the squash and onions next to one another. Keep the circles tight; the vegetables will soften and shrink in the oven. Season generously with salt and pepper, and then put the remaining slivers of garlic in among the vegetables. Top with the remaining fresh herbs and drizzle over as much of the remaining oil as you desire.

4. Place the tian on a baking sheet lined with foil, parchment, or a silicone baking mat. Bake the tian for 70 to 90 minutes, until the vegetables are meltingly tender and the juices are bubbling.

Serve the tian a few minutes out of the oven or allow it to cool to room temperature. Either way, you’ll want bread…a lot of it.

Leftovers can be kept covered in the fridge for a day or two. You can either pull it out a few hours before serving or, if you’d like, warm it in a microwave or a 350-degree oven.

NOTE: The olive oil adds flavor. You should use the best quality oil you can. The more you add to the dish, the more flavorful “sauce” you’ll get for dunking.

ANOTHER NOTE: You don’t need to use the above specific vegetables. You can use any vegetables you like.

This is a very satisfying dish for a summer evening. Don’t forget the bread!

And have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 8 – JULY 26, 2022

JULY 26, 2022

Hi Everyone,

Now that we’ve all melted into puddles, the heat wave will break, they say. I hope they’re right!

This week there are onions in the share. I thought this would be an excellent time to make French onion soup, everybody’s yummy, gooey favorite.

FRENCH ONION SOUP

Ingredients

Directions

  1. Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper, and cook until the onions are very soft and caramelized, about 25 minutes.
  2. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
  3. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium-low, so the flour doesn’t burn, and cook for 10 minutes to remove the raw flour taste.
  4. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
  5. When you’re ready to eat, preheat the broiler or toaster oven. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
  6. Ladle the soup into bowls and float several Gruyere croutons on top.
  7. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread, and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

To be honest, I like the oven method better than the broiler method. It gives you a nice crust over the soup.

HELPFUL HINT: Peeling and slicing the onions can really make you cry. Some people peel them under water. I’ve found that wearing glasses helps somewhat. Swim goggles are even better.

I hope you enjoy this soup. I know it’s a hearty dish that most people enjoy during the winter.  But, you should try it in the summertime. It’s wonderful!

Please enjoy it and all the veggies, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 7 – JULY 19, 2022

JULY 19, 2022

Hi Everyone,

Here in the Baked Apple, the heat and humidity have been prodigious. We’re all hoping to get a break soon. In the meantime, we are getting lovely vegetables each week, so there is always something nice to enjoy.

This week we are getting beautiful fresh spinach. You should fill your sink with lukewarm tap water and float the trimmed spinach in it. Swish the water around with your hands. The sand will fall to the bottom of the sink. Then you must squeeze out all the water in the spinach with your hands.

On to today’s recipe! It’s a take on a Korean side dish called sigeumchi namul.

SAUTEED SPINACH WITH GARLIC AND SESAME.

Ingredients
1 garlic clove, grated
2 scallions, thinly sliced
2 tsp toasted sesame seeds
2 tsp toasted sesame oil
2 tsp low-sodium soy sauce
1 tsp rice vinegar
1/2 tsp granulated sugar

Pinch red pepper flakes (optional)

1 lb fresh spinach, trimmed and washed

1 TBS extra-virgin olive oil
Directions
  1. In a medium bowl, stir together the garlic, scallions, sesame seeds, sesame oil, soy sauce, vinegar, sugar, and pepper flakes, if you are using them.
  2. Roughly chop the spinach into large pieces.
  3. Add a thin layer of olive oil to a large skillet over medium heat. Add the spinach and cook until it is bright green and wilted. This will take 1 to 2 minutes. Use tongs to transfer the spinach to the bowl with the sauce, and toss to coat it.
  4. Let the mixture cool for 5 minutes, then taste and adjust the seasonings to your taste.

This is a great hot weather side dish, as it doesn’t require you to turn on your oven.

HELPFUL HINT: The leftovers are great the next morning, stirred into scrambled eggs.

Please enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 6 – JULY 12, 2022

JULY 1, 2022

Hi Everyone,

My apologies for the missing recipe from last week. I was a bit under the weather, so I didn’t accomplish anything useful. But, I’m back in the saddle, so here’s last week’s recipe.

REFRIGERATOR PICKLED BEETS

Ingredients

  • 4 medium roasted beets, cooled, peeled, and sliced
  • 1 cup cider vinegar
  • 1 cup water
  • 1/3 cup granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp dry ground mustard
  • 5 whole black peppercorns

Directions

  • Bring the vinegar, water, sugar, salt, and mustard to a boil in a saucepan, stirring until the sugar is dissolved. Simmer the mixture for a few minutes; take it off the heat and allow it to cool a bit.
  • Add the peppercorns and beets to a clean glass jar with a tight-fitting lid. Pour the brine into the jar, making sure to cover the beets.
  • Cover the jar, set it aside for several hours (or up to 24 hours), and then transfer it to the refrigerator.

HELPFUL HINT: This will add zing to any salad. Be sure to use up the beets within a week.

I hope you enjoy this dish on a hot summer day. Have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 5, JULY 5, 2022

JULY 5, 2022

Hi Everyone,

Summer is in full, hot, humid swing. The vegetables are beautiful and abundant. Such a wonderful time of the year for foodies!

Cabbage is in our share this week. It’s a versatile vegetable, suitable for many different recipes. Today, it’s a delicious soup!

CABBAGE AND POTATO SOUP

INGREDIENTS

  • 6 TBS unsalted butter
  • 3 medium leeks, thinly sliced, white and green parts
  • 8 c. shredded cabbage
  • 2 garlic cloves, finely chopped
  • 2 medium russet potatoes, peeled and diced
  • 2 c. chicken or vegetable stock
  • 4 c. water
  • 2 ½ tsp kosher salt
  • 2 sprigs of fresh thyme
  • ½ tsp black pepper
  • Grated Parmigiano-Reggiano for garnish

Preparation

  1. Melt the butter in a large pot over medium-high heat. Add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until the cabbage begins to caramelize, about 10 minutes. Don’t crowd the pan, or the cabbage will steam instead of caramelizing. You may have to do this in batches.
  2. Stir in the potatoes, the stock, the 4 cups of water, salt and thyme. Bring to a simmer and cook, partly covered, until the potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the consistency. you like. Season with black pepper and serve, topped with grated cheese.

The best thing about this recipe is that you don’t have to turn on your oven to make it!

HELPFUL HINT: You can freeze this soup for a month.

ANOTHER HELPFUL HINT: This soup is great accompanied by crusty bread and composed herb butter (see last week’s recipe) and a nice cool glass of white wine.

I hope you enjoy it!

Have a delicious week.

Best,

Judi

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JUDI’S RECIPES – WEEK 4 – JUNE 28, 2022

JUNE 28, 2022

Hello Everyone,

Summer is finally here in all its hot, sticky glory.  It’s usually a season for fun and play, and no one really wants to spend an evening in a hot kitchen. So, I will endeavor to give you a recipe that will maintain your cool.

Today we are getting more garlic scapes and I realize that just cutting them up and putting them in a salad is getting a little old. So how about a garlic scape compound butter? It can be used as a spread on your sandwich or, if you feel able to approach your oven, it makes a great garlic bread.

GARLIC SCAPES COMPOUND BUTTER

Ingredients

  • ½ c. (1 stick) unsalted butter, softened
  • 1 TBS minced scapes
  • 1 TBS minced parsley
  • 1 tsp freshly squeezed lemon juice
  • ¼ tsp ground black pepper
  • ¼ tsp fine sea salt, or more to taste

Directions

  • 1. Using a hand or stand mixer, whip the softened butter until fluffy, about 1-2 minutes.
  • 2. Add minced garlic scapes, parsley, lemon juice, salt, and pepper to the whipped butter and mix until fully combined
  • 3. Scrape the mixture onto a sheet of parchment paper, or waxed paper. Form a cylinder of the butter and roll it up in the parchment paper.
  • 4. Refrigerate the roll for at least 2 hours before using.
  • 5. When you want to use the compound butter, just slice off the amount you need and put the rest back in the refrigerator.

For garlic bread, spread the compound butter on a slice of crusty bread and heat it in the oven until the butter melts. You can also use this compound butter on sandwiches, or on top of a steak.

HELPFUL HINT: If you are using the butter on steak, cook the steak and put a slice of butter on it just before serving.

ANOTHER HELPFUL HINT: This compound butter will last in your refrigerator for a month or more. Just wrap the whole thing, with the parchment paper, in plastic wrap.

I’m sure you’ll find many uses for this tasty compound butter.

Enjoy, and have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 3 – JUNE 21, 2022

JUNE 21, 2022

Hi Everyone,

Welcome to Week 3! As you might expect (or not), greens are still on the menu this week. Fortunately for us, they are wonderful, fresh, delicious greens.

This week’s recipe features Swiss chard. I get many questions about what to do with Swiss chard, so here’s an easy recipe, designed just for summer.

SWISS CHARD, GOAT CHEESE, AND QUINOA SALAD

INGREDIENTS

  • 1 bunch Swiss chard
  • 4 TBS extra-virgin olive oil
  • 1 medium red onion, or Vidalia sweet onion, chopped
  • 3 large cloves garlic, sliced very thin
  • 1 c. quinoa
  • 1 tsp dry mustard powder
  • 2 c. vegetable broth
  • Salt and ground black pepper to taste
  • 1 c. small cremini mushrooms, stems trimmed
  • 4 oz plain goat cheese, refrigerated

DIRECTIONS

  1. Remove the stems from the Swiss chard and chop them into 1/2-inch pieces. Chop the leaves as well and set the Swiss chard aside.
  2. Heat 2 TBS of oil in a large saucepan on medium heat. Add the onion, garlic, and chard stems. Sauté this mixture until the vegetables are tender, about 5 minutes. Stir in the quinoa and mustard. Add the broth, stir, and season with salt and pepper. Bring the mixture to a boil, cover, and cook on low heat for 15 to 20 minutes, until the liquid is absorbed. Remove from the heat, uncover, and let the pan sit for 20 minutes.
  3. Meanwhile, heat the remaining oil on medium-high heat in a large skillet. Add the mushrooms and sauté, stirring, until lightly browned, about 10 minutes. Add the chard leaves and continue cooking until the greens have wilted and the liquid has evaporated.
  4. Fluff the quinoa with a fork., then fold the mushrooms and greens into it.
  5. Crumble the goat cheese and scatter it on top of the mixture before serving the dish.

HELPFUL HINT:

The cooked quinoa can sit at room temperature for several hours and then be served, or reheated to warm or hot.

ANOTHER HELPFUL HINT: You can add almost any leftovers to this dish: cooked chicken, canned tuna, or bacon are all good.

I hope you enjoy this dish and all the great greens coming this week.

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 2 – JUNE 14, 2022

JUNE 14, 2022

Hi Everyone,

It was such a pleasure to see all of you last week at our 2022 season opener. This week will be pretty exciting, too.  Museum Mile will be taking place right outside our door. It begins at 6 PM and is always a fun-filled evening. You should go!

This week, among our great vegetables, will be a live rosemary transplant. At the ruins in Pompeii, there is a hedge at the entrance. That hedge is rosemary. It is so fragrant, you can’t miss it. But, aside from its fabulous fragrance, rosemary adds vibrant flavor to many dishes.

This week’s recipe is a favorite summer lunch dish I’ve been making for years. It is eaten cold so you don’t have to turn on your oven on a hot day.

PASTA WITH MARINATED TOMATOES

INGREDIENTS

1 can of whole plum tomatoes

1/2 c. sliced scallions

3 cloves garlic, minced

1 tsp fresh rosemary leaves

1/4 c. red wine vinegar

1/2 c. extra virgin olive oil

1 tsp. red pepper flakes

1 tsp salt

1/4 tsp black pepper

1 lb pasta (I like fusilli for this dish, but penne, rigatoni, or orecchiette will work well too.

DIRECTIONS

1. Drain the tomatoes and discard the juice or use it for another purpose. Halve and seed the tomatoes

2. In a large bowl, mix the tomatoes, scallions, garlic, rosemary, vinegar, oil, red pepper flakes, salt,  and black pepper.  Cover and refrigerate for one hour.

3. Cook the pasta in salted boiling water for one minute less than the package directions specify. Drain and cool.

4. Toss the pasta with the marinade and enjoy!

Serves 4

HELPFUL HINT: The marinate may be refrigerated for up to a week. It’s a great salad dressing.

ANOTHER HELPFUL HINT: It’s easy to seed canned tomatoes. Just cut them in half and squeeze!

I hope you enjoy this dish. It’s a lifesaver on a long hot day.

Have a delicious week.

Best,

Judi

 

 

 

 

 

 

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JUDI’S RECIPES – WEEK 1 – JUNE 7, 2022

JUNE 7, 2022

Hello, Everyone,

It’s wonderful to have you in the Carnegie Hill CSA, whether you’re a new member or a returning one.

The start of each season is usually filled with greens because that’s what’s ready right now. As Debra, our OG farmer, says, they send whatever is wanting to be picked.

This week, we are getting, among other things, fresh mint. Mint is great for much more than juleps. This week’s recipe is for grilled marinated chicken.  Don’t worry if you don’t have a grill. No one in Manhattan does. You can cook the chicken in a grill pan, or broil it.

 

GRILLED MARINATEDED CHICKEN

Ingredienta

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  • 2 TBS lemon juice
  • 1 tsp salt
  • 1TBS water
  • 1 TBS plain yogurt
  • 1 cup fresh cilantro leaves
  • 1/4 cup fresh mint leaves
  • 2 serrano peppers, sliced
  • 1 inch piece fresh ginger, coarsely chopped
  • 3 garlic cloves, sliced
  • 2 medium sweet onions, cut crosswise into 1/2-inch slices
  • 3 TBS canola oil, divided
  • Lemon wedges

Directions

  1. In a large bowl, toss the chicken with the lemon juice and the salt. Let this stand for 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender. Cover and process until the mixture is smooth. Stir this mixture into the chicken mixture and refrigerate, covered, for 2 hours.
  2. Moisten a paper towel with cooking oil Using long-handled tongs, rub the towel on the grill rack to coat it lightly. Brush the onions with 2 TBS of oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
  3. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from the heat for approximately 10 minutes, turning occasionally and brushing with the remaining oil during the last 4 minutes, and checking to see that the chicken is no longer pink. Serve with grilled onions and lemon wedges. Baked potatoes go well with this dish, too.

4 servings

HELPFUL HINT: Adding a TBS of lemon zest will brighten up the whole dish. Just add it to the marinade.

Enjoy the minty chicken, and have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 24 – NOVEMBER 16, 2021

NOVEMBER 16, 2021

Hello Everyone,

Here we are at the end of the harvest season.  This season had its ups and downs. The weather was wild, and that affected all the crops. We hope for the end of the pandemic and the stabilization of the weather. Next year will be better.

Today’s recipe is a quick and easy one that utilizes a very popular herb – one for which Stoneledge Farm is justifiably famous: garlic. We love it!

SHRIMP WITH GARLIC BUTTER

Ingredients

  • 1 lb pasta (spaghetti, linguine, or capellini)
  • 2 TBS salted butter
  • 6 cloves garlic, finely diced
  • 1 lb peeled and deveined shrimp, tails off.
  • 1 small yellow onion, diced
  • 1/2 cup white wine
  • 5 oz sun-dried tomato strips in oil, drained (reserve 1 tsp of the oil for cooking)
  • 1 3/4 cups Half and Half
  • Salt and pepper, to taste
  • 3 cups baby spinach leaves, washed and dried
  • 2/3 cup freshly grated Parmesan cheese
  • 2 tsp dried Italian herbs (oregano, basil, thyme)
  • 1 TBS fresh parsley, chopped

Instructions

    1. In a large skillet over medium-high heat, melt the butter and add the garlic. Cook until fragrant (about one minute). Add the shrimp and cook for two minutes on each side, until just cooked through and pink. Transfer to a bowl and set aside.
    2. Cook the onion in the butter remaining in the skillet. Pour in the wine and cook until the mixture is reduced by half.  Scrape up any bits on the bottom of the pan. Add the sun-dried tomatoes and saute for 1-2 minutes.
    3. Reduce the heat to low-medium, add the Half and Half and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
    4. Add the spinach leaves and allow them to wilt in the sauce, then add the parmesan cheese. Simmer the sauce for another minute, until the cheese melts.
    5. Return the shrimp to the pan; sprinkle with the herbs and parsley, and stir through.
    6. Stir in the pasta and 1/4 cup of the pasta water, stirring until the sauce thickens and is heated through.

Serve and enjoy!

Well, that’s it. Those of us in the core group will miss you during the winter months. We hope you stay warm and cozy and we’ll see you back at the church in June.

Have a delicious week, a happy Holiday Season, and a safe winter.

Best,

Judi