Category: Recipes

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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
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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

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Week #12 — Judi’s Weekly Recipe

Welcome to Week 12!
You may have noticed that we’re being inundated with peppers of all kinds. Lucky us!  They are a wonderful, nutritious and delicious vegetable. Versatile, too.
Here’s a recipe for a traditional Basque dish, which can be served as a main dish with the addition of protein, can be used as a side dish, or may be used as a condiment. It’s called Piperade.
PIPERADE
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  • 3 plum tomatoes
  • 3TBS extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped (you can use any sweet peppers)
  • ½ tsp salt
  • 4 cloves garlic, minced
  • 1 tsp sugar
  • ½ tsp hot paprika
  1. Cut a small X into the bottom of each tomato. Bring a pot of water to a boil, add the tomatoes and cook until the skin begins to wrinkle and peel at the edges of the cuts, about 30 seconds.
  2. Drain, rinse with cool water and peel off the tomato skins with your fingers. Roughly chop the tomatoes and set aside.
  3. In a 12-inch skillet heat the oil over medium high heat, until hot but not smoking. Add the onions, peppers and salt and sauté, stirring frequently, until the onions are translucent and the peppers have started to lighten in spots, about 10 minutes. Add the garlic and continue to sauté for 1 more minute.
  4. Stir in the tomatoes, sugar and hot paprika, reduce the heat to medium, cover and cook until the tomatoes are starting to fall apart and the peppers are soft but still hold their shape, about 15 minutes.
  5. Remove the cover and continue to cook, stirring frequently, until the mixture thickens like a slightly runny relish, about 5 minutes more. Adjust the salt to taste.
Have a delicious week!
Best,
Judi
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Judi’s Recipe for Week #11

Welcome to Week 11. We’re nearly halfway through the season, and what a season it’s been! Can you believe the bounty we’ve been getting?

This week marks the return of kale – a favorite of so many of our members. By now you all know how to make kale chips, so how about something a little bit different? Her’s a quick an easy recipe for kale slaw with a twist.

CAESAR KALE SLAW
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1/4 cup fresh lemon juice
8 anchovy fillets packed in oil, drained
1 garlic clove
1 tsp Dijon mustard
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan, divided
Kosher salt and pepper to taste
1 hard-boiled egg, peeled
1 bunch kale, center stalks removed, thinly sliced crosswise (about 8 cups)

1. Combine the first 4 ingredients in a blender and purée until smooth. With the machine running, slowly add the oil, drop by drop, to make a creamy dressing.

2. Transfer the dressing to a bowl and stir in 1/4 cup Parmesan. Season to taste with salt and pepper. Cover and chill.

3. Separate the egg white from the yolk. Place the egg white in a coarse-mesh strainer set over a bowl. Press the egg white through strainer with the back of a spoon; and scrape the egg white from bottom of strainer.

4. Repeat the same process with the egg yolk, using a clean strainer and bowl.

5. Toss the kale and dressing in a large bowl to coat. Season to taste with salt and pepper. Top with the remaining 1/4 cup Parmesan and sieved eggs.

NOTE: The dressing can be made up to two days in advance. The eggs can be sieved up to six hours in advance. Cover each bowl separately and refrigerator until serving time.

I hope you enjoy this recipe and all the lovely vegetables. Have a delicious week!
Best,
Judi

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Judi’s Recipe for Week #10

Greetings and welcome to Week 10! I would be saying I’m tired of eggplants and cucumbers, but they’re all so delicious! We’ve been eating eggplant parmigiana, babaganouj, tzatziki and cucumber salad at our house and loving it all.

We are getting more leeks this week, and that makes me think of one of my favorite soups, a cold potato and leek soup called Vichyssoise (pronounced VEE-she-swaz). So wonderful on a hot summer day and very quick and easy! It can, of course, also be eaten hot but, for this time of year, cold is the way to go.

VICHYSSOISE
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3 TBS butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cups heavy cream

1. Melt the butter in a large pot. Add the leeks and cook over medium heat, stirring occasionally.
2. Add the potatoes and season with the salt and pepper.
3. Add water and bring to a simmer. Cook until the vegetables are tender.
4. Put 3/4 of the soup into a blender and puree, then return it to the pot and stir in the cream.

If you are serving the soup cold, let it cool and then refrigerate it until serving time. Give it a quick stir and then serve.

NOTE: Leeks are very sandy. Cut them into rings and float them in a lukewarm sinkful or bowl full of water. The sand and grit will drop to the bottom and you can scoop out the clean leeks.

Have a delicious week, everyone.
Best,
Judi