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PRODUCE |
RECIPES |
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Volume 8 |
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Produce: White Corn Pickling Cukes Cucumbers Peppers Eggplant Celebrity Red Tomato Tangerine Tomato Cherry Tomatoes Grape Tomatoes Green Boston Lettuce Romaine Lettuce Red & Green Kale Collards Beets Red Cabbage Broccoli Yellow Squash Zucchini Lemon Balm Thyme Oregano Due to the serious lack of sunshine, our
ripe full size Tomato numbers are
still very small Due to
availability not all shares will have the exact same contents. |
Cucumber Tapa Ingredients
Serves 4 ·
2 cucumbers (about 1 pound each), peeled if
waxy ·
2 tablespoons extra-virgin olive oil ·
1 teaspoon sherry vinegar ·
2 ounces feta cheese, diced ·
1/4 teaspoon salt ·
Pinch of freshly ground black pepper ·
1 tablespoon fresh oregano, leaves, coarsely
chopped Directions
1.
Slice cucumbers lengthwise, and remove
seeds. Cut 1 cucumber half into 1/4-inch dice, and transfer to a small bowl.
Add olive oil, vinegar, feta cheese, salt, and pepper, and toss well to
combine. Add oregano, and toss again. 2.
Use a vegetable peeler to remove one or two
long strips of peel (if cucumbers are already peeled, remove a strip of
flesh) from the underside of each cucumber half so they will sit without
tipping. Divide cucumber-and-feta mixture among them. 3.
Slice cucumbers on a slight diagonal into 1
1/2-inch sections, and serve immediately. Bruschetta with Tomatoes, Cucumbers,
and Basil Ingredients
Makes 15 to 20 ·
3 large, ripe tomatoes, seeded and chopped ·
1/2 large red onion, cut into 1/4-inch dice ·
1 cucumber, peeled, seeded, and cut into
1/4-inch dice ·
1 cup fresh basil leaves, shredded ·
Coarse salt and freshly ground pepper ·
1/4 cup extra-virgin olive oil, plus more
for brushing ·
1 tablespoon red-wine vinegar ·
1 baguette ·
2 to 3 peeled garlic cloves, for rubbing Directions
1.
In a large bowl, combine tomatoes, onion,
cucumber, and basil; season lightly with salt and pepper. Add olive oil and
vinegar, and toss well to combine. Let stand at room temperature for at least
1 hour but no longer than 3 hours. 2.
Heat broiler or grill pan. Cut bread
diagonally into 1/2-inch-thick slices. Brush both sides of each slice lightly
with olive oil; grill or broil on both sides until toasted. 3.
Rub hot bread lightly with garlic cloves on
one side only. Sprinkle with salt and pepper, and top with tomato mixture.
Let stand a few minutes to allow juices to soak into bread before serving. Lamb and Cucumber Wraps Ingredients
Makes 4 ·
1/2 cup plain low-fat yogurt ·
2 tablespoons chopped black olives ·
1 teaspoon minced garlic ·
1/2 teaspoon dried oregano ·
1/4 teaspoon salt ·
1/8 teaspoon pepper ·
4 soft lavash (Middle-Eastern flatbread) ·
Roast Leg of
Lamb, thinly sliced ·
Cucumber, thinly sliced ·
Red onion, thinly sliced Directions
1.
In a small bowl, combine yogurt, olives,
garlic, oregano, salt, and pepper. 2.
Thinly spread some of the yogurt mixture
over the lavash; then layer half of each lavash with lamb, cucumber, and red
onion slices. Spoon remaining yogurt sauce over filling; fold each lavash to
enclose. Balancing Facial
Mask Combine all ingredients in a small bowl, using a fork to
blend. Cover and chill in the refrigerator for at least 30 minutes. Apply a
thick layer of the mixture to clean, dry skin on your face and neck, avoiding
the eye and lip areas. Keep fairly still for 10 to 15 minutes, allowing the
mask to dry in place. Wipe skin clean with a damp cloth; splash with cool
water, and pat dry. Carrot and Cucumber Refrigerator
Pickles Ingredients
Makes 1 quart ·
2 cucumbers, ends trimmed, cut into
1/8-inch-thick rounds ·
4 carrots, peeled and cut into
1/8-inch-thick pieces ·
1/2 cup sugar ·
1 cup white-wine vinegar ·
1/2 cup water ·
1 1/2 teaspoons salt ·
1/2 teaspoon mustard seeds ·
1/2 teaspoon celery seeds ·
1/2 teaspoon whole black peppercorns Directions
1.
In a large glass jar or bowl, arrange
alternating layers of cucumbers and carrots. In a small saucepan, combine
sugar, vinegar, the water, salt, mustard seeds, celery seeds, and
peppercorns. Bring mixture to a boil over medium-high heat; cook, stirring
constantly, just until sugar dissolves. 2.
Remove from heat; pour mixture over
vegetables, and let cool completely. Cover tightly, and refrigerate at least
24 hours before serving. Pickled vegetables can be stored in refrigerator up
to 1 week. Cucumber Ranch Dressing Ingredients
Makes 2 1/4 cups ·
1 medium cucumber, peeled, halved
lengthwise, seeded, and grated on the large holes of a box grater ·
1 tablespoon shallot, finely chopped ·
3/4 cup sour cream ·
1/4 cup low-fat buttermilk ·
1/4 cup mayonnaise ·
3 1/2 tablespoons (about 1 lemon) fresh
lemon juice ·
1 1/4 teaspoons coarse salt ·
Pinch of cayenne pepper ·
3 tablespoons fresh flat-leaf parsley,
finely chopped ·
3 tablespoons fresh chives, finely chopped Directions
1.
Stir together cucumber, shallot, sour cream,
buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a
medium bowl. Season with additional salt and cayenne, if desired. Dressing
can be refrigerated in an airtight container for up to 3 days. Cherry Tomato Confit Ingredients
Makes 2 1/2 cups ·
1 1/2 pounds (3 half-pint baskets) cherry
tomatoes, stems removed ·
1 cup olive oil ·
3 fresh rosemary sprigs (about 3 inches
each) ·
6 fresh thyme sprigs ·
6 garlic cloves, peeled ·
Coarse salt and freshly ground pepper ·
2 teaspoons red-wine vinegar ·
1 teaspoon chopped fresh thyme Directions
1.
Preheat the oven to 225 degrees. Place the
tomatoes in a baking dish large enough to hold them in a single layer. Pour
the oil over the tomatoes, and add the herb sprigs and garlic cloves. Season
generously with salt and pepper. Bake, uncovered, until the tomatoes are
swollen and the skins are wrinkled, about 3 hours. 2.
Remove the tomatoes from the oven, and allow
to cool. Transfer to a small bowl. For the best flavor, cover, and
refrigerate overnight. Bring to room temperature before you are ready to
serve. 3.
Before serving, pour the tomatoes into a
sieve set over a bowl, reserving both the tomatoes and the oil. Place the
drained tomatoes in a small bowl, discarding the herb sprigs and garlic
cloves. Add the vinegar, chopped thyme, and 1 tablespoon of the reserved oil.
Stir gently, being careful not to break up the tomatoes. Season with salt and
pepper. Bacon, Lettuce, and Tomato Salad Ingredients
Serves 12 ·
24 strips (cut 1/4 inch thick) bacon, (1
pound) ·
2 1/2 bunches lettuce, such as romaine,
Bibb, or green oakleaf ·
1 cup Avocado
Dressing ·
2 pounds tomatoes, preferably red and yellow
·
1 pint cherry tomatoes ·
Salt and freshly ground black pepper Directions
1.
Heat oven to 350 degrees. Arrange bacon
strips on a wire rack set over a baking pan. Place pan in oven until bacon is
golden brown and crisp, about 40 minutes. Remove from oven, being careful of
the bacon fat that has collected under the rack, and set aside. 2.
Arrange lettuce in the bottom of a salad
bowl; drizzle with half the avocado dressing. Cut tomatoes into
1/4-inch-thick slices; cut cherry tomatoes, depending on size, in half.
Arrange tomato slices over lettuce; scatter cherry tomatoes over tomato
slices. 3.
Arrange whole bacon strips over tomatoes.
Drizzle with remaining avocado dressing, season with salt and pepper to
taste, and serve immediately. Winter Salad with Roasted Cherry
Tomatoes Ingredients
Serves 6 ·
10 ounces (about 1 pint) cherry tomatoes (or
substitute grape tomatoes) ·
6 tablespoons extra-virgin olive oil ·
3 tablespoons balsamic vinegar |