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PRODUCE |
RECIPES |
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Volume 9 |
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White
Corn Cucumbers Swiss
Chard Baby
Bok Choi Dandelion
Greens Lettuce Tomatoes Cherry
Tomatoes Zucchini Yellow
Squash Peppers Eggplant Green
Beans Full
Share – Peaches Half
Share-Blueberries Parsley Thyme Sage Oregano Lemon
Balm |
Stuffed Tomatoes in Puff Pastry Ingredients
·
6 small vine-ripened tomatoes ·
Salt ·
1 sheet frozen puff pastry, (9 1/4- by- 9
1/2 inches), thawed ·
1 tablespoon olive oil ·
1 small onion, coarsely chopped ·
1 small celery stalk, cut into thin
half-moons (1/3 cup) ·
8 ounces sweet Italian sausage, casings
removed, crumbled ·
2 tablespoons finely chopped fresh flat-leaf
parsley ·
1/2 cup finely grated Parmesan cheese ·
1 large egg ·
1 tablespoon heavy cream Directions
1.
Preheat oven to 400 degrees. Cut tops off
tomatoes, and reserve. Remove and discard seeds; salt flesh. Drain upside
down on a rack set over a baking sheet. Meanwhile, roll out puff pastry to a
13-by-12-inch rectangle; cut into 6 pieces. Press into cups of a standard
muffin tin, overhanging sides. Cover with plastic wrap; set aside. 2.
Heat oil in a nonstick skillet over
medium-high heat until hot but not smoking. Add onion and celery; cook until
onion is golden, 3 minutes. Add sausage; cook, stirring occasionally, until
browned, 10 minutes. Remove from heat; stir in parsley and cheese. 3.
Divide sausage mixture among tomatoes; place
1 in each pastry shell. Lightly beat egg with cream; brush onto edges of
shells. Turn corners of pastry up around tomato slightly. 4.
Bake until pastry is golden, 15 minutes;
return tomato tops halfway through baking. Let rest 10 minutes before
serving. White-Bean Salad with Zucchini and Parmesan Ingredients
·
2 cans (15 1/2 ounces each) cannellini
beans, drained and rinsed ·
3/4 pound zucchini (about 2 small), trimmed,
quartered lengthwise, and thinly sliced on the diagonal ·
4 ounces green beans, trimmed and thinly
sliced on the diagonal (3/4 cup) ·
2 ounces fresh Parmesan cheese, crumbled
(1/2 cup) ·
1/2 cup fresh basil leaves, torn ·
Grated zest and juice of 2 lemons ·
1 tablespoon olive oil ·
Coarse salt and ground pepper Directions
In a medium bowl,
place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest
and juice, and oil; season with salt and pepper. Toss to combine. Roasted-Carrot-and-Beet Salad Ingredients
Serves 4 ·
4 medium red beets, (about 1 pound without
greens), 1/2 inch of stems left intact ·
2 tablespoons plus 2 teaspoons extra-virgin
olive oil ·
1 pound carrots, (about 8 medium), cut on
the diagonal into 1-inch pieces ·
1/2 teaspoon coarse salt ·
2 tablespoons freshly squeezed lemon juice ·
2 tablespoons coarsely chopped fresh
flat-leaf parsley ·
1 tablespoon finely chopped fresh thyme ·
Freshly ground pepper ·
4 small whole wheat pita breads, quartered ·
4 ounces feta cheese ·
1/2 cup hummus ·
2 teaspoons extra-virgin olive oil Directions
1.
Preheat oven to 375 degrees. Toss beets with
1 teaspoon oil on a rimmed baking sheet. Cover sheet with foil. Roast beets
until tender, 45 to 55 minutes. Let cool. Trim and peel beets; cut into
1/2-inch cubes. 2.
Meanwhile, toss carrots, 1 teaspoon oil, and
1/4 teaspoon salt on another rimmed baking sheet. Roast carrots until browned
and tender, about 40 minutes. Let cool to room temperature. 3.
Stir lemon juice, remaining 1/4 teaspoon
salt, the parsley, and thyme in a small bowl. Whisk in remaining 2
tablespoons oil until emulsified. Season with pepper. Toss beets and carrots
with dressing in a medium bowl. Salad can be refrigerated in an airtight
container up to 3 days. To serve, divide salad, pita, feta, and hummus among
4 plates. Drizzle oil over feta and hummus on each plate Green Salad with Mustard Dressing Ingredients
Serves 8 ·
3/4 cup heavy cream ·
1/4 cup grainy mustard ·
1 teaspoon coarse salt ·
1/4 teaspoon freshly ground pepper ·
1 head red romaine lettuce, leaves separated
and torn into 2-inch pieces ·
1 head Boston lettuce, leaves separated and
torn into 2-inch pieces ·
1 cucumber, peeled and thinly sliced ·
1 bunch watercress, thick stems removed Directions
1.
Whisk together cream, mustard, salt, and
pepper in a small bowl. Cover; refrigerate dressing 30 minutes. 2.
Toss together romaine lettuce, Boston
lettuce, cucumber, and watercress in a large bowl. Drizzle with dressing, and
toss. Serve immediately. Green Salad with Carrot-Cumin Dressing Ingredients
Serves 4 ·
1/2 cup carrot juice ·
2 tablespoons freshly squeezed lemon juice ·
2 tablespoons olive oil ·
1/4 teaspoon ground cumin ·
Coarse salt and freshly ground pepper ·
1 large head romaine lettuce, (about 1
pound), cut crosswise into 1-inch-wide strips ·
1/2 red onion, halved and thinly sliced ·
1/3 cup green pumpkin seeds (pepitas),
toasted Directions
1.
In a small skillet, bring juice to a boil.
Reduce heat; simmer until reduced by half, about 5 minutes. Pour into a large
bowl. Whisk in lemon juice, oil, and cumin; season with salt and pepper. Add
lettuce and onion; toss to coat. Serve, sprinkled with pumpkin seeds. 2.
To make pumpkin seeds, heat a small skillet
over medium heat. Add pumpkin seeds; cook, tossing until puffed and golden
brown, 1 to 2 minutes. Makes 1/3 cup. Tabbouleh with Red and
Gold Tomatoes Ingredients
Serves 8 ·
1 cup bulgur wheat ·
2 cups boiling water ·
2 cups loosely packed fresh flat-leaf
parsley, finely chopped ·
1 cup loosely packed fresh mint leaves,
finely chopped ·
4 scallions, finely chopped (1/3 cup) ·
1 small red onion, finely chopped (3/4 cup) ·
1/2 cup peeled and diced cucumber ·
1/3 cup fresh lemon juice (from 2 lemons) ·
2/3 cup plus 3 tablespoons extra-virgin
olive oil ·
Coarse salt and freshly ground pepper ·
1 medium shallot, peeled and finely chopped ·
2 teaspoons ·
1/4 cup red-wine vinegar ·
1 head Bibb lettuce, leaves separated ·
1 pound (1 1/2 pints) assorted small
tomatoes (cherry, grape, or teardrop), halved Directions
1.
Place bulgur and water in a medium bowl, and
stir. Cover, and let stand for 30 minutes. Drain, pressing lightly to remove
excess water. 2.
Return bulgur to bowl. Stir in parsley,
mint, scallions, onion, cucumber, lemon juice, and 3 tablespoons oil. Season
with pepper and 3/4 teaspoon salt. 3.
Combine shallot, mustard, vinegar , and 1/2
teaspoon salt in a bowl. Pour in remaining 2/3 cup oil in a slow, steady
stream, whisking until emulsified. Season with salt and pepper. 4.
Arrange lettuce on a large platter, and pile
tabbouleh on top. Toss tomatoes with 1/4 cup dressing, and arrange on top of
tabbouleh. Drizzle another 1/4 cup dressing over tomatoes, and season with
pepper. Serve with remaining dressing on the side. Pot-Roast Salad Ingredients
Serves 4 ·
Salt ·
3/4 pound green beans ·
2 tablespoons wine vinegar ·
2 teaspoons ·
6 tablespoons vegetable oil ·
2 tablespoons chopped fresh parsley ·
1 Boston lettuce ·
Leftover Pot
Roast, thinly sliced ·
1/4 red onion Directions
1.
In boiling salted water, cook beans until
tender, 8 minutes. Run under cold water to stop the cooking. In small bowl,
whisk vinegar, mustard, and 1/4 teaspoon salt. Slowly add oil, whisking until
emulsified. Stir in parsley. 2.
Toss lettuce, torn, with one-third of the
dressing. Divide among 4 plates. 3.
Toss beans with another third dressing; add
to plates. 4.
Toss pot roast slices and onion in remaining
dressing, and mound on top of plates. Spicy Vinaigrette Ingredients
Makes 1 cup ·
3 tablespoons fresh thyme leaves, or 1
tablespoon dried ·
3/4 cup olive oil ·
4 tablespoons red-wine vinegar ·
2 tablespoons fresh lemon juice ·
1/8 teaspoon cayenne pepper ·
1/2 teaspoon salt ·
1 clove garlic, peeled and slightly crushed ·
3/4 teaspoon freshly ground black pepper Directions
1.
Chop thyme leaves to release the flavor. In
a small bowl, combine remaining ingredients. Add chopped thyme; whisk well Swiss Chard with Olives Ingredients
Serves 4 ·
2 small bunches (about 1 1/4 pounds) Swiss
chard, trimmed and washed ·
1 teaspoon olive oil ·
1 small yellow onion, sliced 1/4 inch thick ·
1 jalapeno pepper, finely chopped ·
1/3 cup pitted and roughly chopped
brine-cured olives, such as Kalamata (about 16) ·
1/2 cup water Directions
1.
Separate leaves from the stems of the Swiss
chard. Roughly chop leaves, and set aside. Cut stems into 1-inch pieces. 2.
In a large skillet or Dutch oven, heat olive
oil over medium heat. Add onion, garlic, and jalapeno, and saute until onion
is translucent, about 6 minutes. Add Swiss chard stems, olives, and the
water; cover, and cook 3 minutes. Stir in Swiss chard leaves; cover, and
continue cooking until stems and leaves are tender, about 4 minutes. Serve
immediately. Pasta with Swiss Chard Ingredients
Serves 4 · |