Tag: lemon

Posted on

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

 

Posted on

JUDI’S RECIPES – WEEK 2 – JUNE 15, 2021

JUNE 15, 2021

Hi everybody!

Welcome to Week 2.

Yes, we are getting more lettuce, three heads, in fact, plus Mizuna, another salad green. But, we’re also getting some pretty nice herbs: rosemary and oregano. So, this week’s recipe ignores all the greens. Of course, they’d make a wonderful salad to serve on the side. But, this week, let’s make some chicken! It’s a Tuscan- style dish with herby, lemony notes.

 

CHICKEN WITH OREGANO AND ROSEMARY

  • ¼ c. extra virgin olive oil
  • ¼ c. freshly squeezed lemon juice
  • 1 TBS Dijon mustard
  • 3 large cloves garlic, finely minced
  • 1 TBS fresh rosemary, minced
  • 1 tsp fresh oregano, minced
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 6-8 boneless skinless chicken breasts
  1. Combine all ingredients except the chicken in a bowl and whisk until thoroughly mixed.
  2. Pour this marinade over the chicken breasts, and refrigerate for 2 hours.
  3. Remove the chicken breasts from the marinade to a platter.
  4. Spoon a little extra marinade over the chicken.
  5. Season both sides of the chicken breasts with salt and pepper.
  6.  Grill or saute for 4-6 minutes on each side.
  7. Use an instant-read thermometer to check the internal temperature of the chicken.  Remove the chicken breasts when the thermometer reads 165 degrees. This will take approximately 10 minutes, depending on the size of the chicken breasts
  8. Allow the chicken to rest, covered, for 3-5 minutes.
  9. Serve warm

HELPFUL HINT: This would be great with a nice salad on the side, and garlic mashed potatoes. I also love it with pickled beets or sour pickles.

I hope you enjoy this dish and all your lovely veggies.

Have a delicious week!

Best,

Judi

Posted on

JUDI’S RECIPES – WEEK 1 – JUNE 9, 2020

June 9, 2020

Welcome everyone to the first week of the 2020 CSA season.  It’s bizarre, but it’s alive! Stoneledge Farm has mobilized and worked very hard to give us a positive and safe experience. They have prepackaged our shares and instituted safety measures to protect us.

This week we highlight sage, described by some as the most important herb of the spring.

CAULIFLOWER STEAKS WITH BROWN BUTTER AND SAGE

1 large cauliflower

1 TBS. extra-virgin olive oil

2 TBS unsalted butter, cut into dice-sized pieces

6 sage leaves

2 garlic cloves, peeled and crushed

1 TBS lemon juice

1 TBS lemon zest

Salt and pepper

 

Remove the leaves from the cauliflower. Cut it crosswise into thick steaks (about 1 inch thick)

 

Heat the oil in a heavy skillet over medium heat.

Cook the cauliflower steaks, turning every 3 minutes until they are browned on both sides and fork-tender, about 20 minutes.

Add the butter, sage, and garlic to the skillet.

Tilt the pan toward you so that the butter runs to one side of the pan.

Use a large spoon to baste the steaks with butter.

Cook, while continuing to baste until the butter is no longer bubbling, smells nutty, and is starting to brown, about 1 minute.

Remove from the heat and stir in the lemon juice. Season with salt and pepper.

Transfer the cauliflower steaks to plates and spoon the sauce over them. Garnish with the lemon zest.

HELPFUL HINT: If you’re trying to squeeze lemon juice out of a fresh lemon, first roll it on your counter while pressing down on it, or microwave for one minute. Both methods will produce more juice.

So that’s it. The new 2020 CSA season is in full swing.

Enjoy the vegetables and have a delicious week!

Best,

Judi

 

Posted on

JUDI’S RECIPES -WEEK 9 – JULY 30, 2019

Greetings Everybody,

Tomatoes are here! The share is small this week, but it’s just the beginning. More to come!

We’re also getting fresh, crisp green beans this week. They make a wonderful summer side dish. Today’s recipe combines them with lemon and garlic, a tasty, light summer treat.

 

LEMON GARLIC GREEN BEANS

INGREDIENTS

1 1/2 lbs green beans, cleaned and trimmed

1-2 TBS olive oil (depending on pan size; you’ll basically  need enough to cover the pan and coat the green beans)

4 TBS, butter, salted

4 tsp fresh lemon juice

1/2 tsp garlic powder (if you really like garlic, add more)

additional salt and pepper to taste

 

Instructions

  1. Fill a large bowl with ice water. Set aside.
  2. In a large pot of boiling, salted water cook green beans for about 3 minutes.
  3. Drain the beans and put them into the bowl of ice water. Allow them to cool completely. Once they are cool, drain them and eiher use in this recipe right away or cover and refrigerate for up to two days, until you are ready to finish this recipe.
  4. Heat the olive oil in a large skillet over medium heat. Add the green beans and butter to the pan, tossing them to coat with oil and butter.
  5. Add the lemon juice, garlic powder, salt and pepper. Continue to toss the beans, cooking for about 3 minutes.
  6. Add more salt and pepper as needed to taste.

Simple and delcious!

HELPFUL  HINT: You can really use any seasoning for this dish. I like grated parmesan cheese, whole roasted cloves of garlic, sesame seeds, onions, grated ginger and/or  soy sauce.

Enjoy and stay cool, if you can.

Have a delcious week!

Best,

Judi