PRODUCE	RECIPES
August 18, 2008	Volume 9
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 Dijon mustard · 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 Dijon mustard · 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 · Coarse salt and ground pepper · 1 small garlic clove · 1 slice white sandwich bread, torn into large pieces · 2 tablespoons grated Parmesan cheese, plus more for serving · 3 tablespoons butter · 12 ounces gemelli, fusilli, or other short twisted pasta · 1 medium red onion, halved and thinly sliced · 2 bunches green Swiss chard, (about 1 1/2 pounds total) stalks cut crosswise into 1-inch pieces, leaves torn into 2-inch pieces (keep stalks and leaves separate) · 1 to 2 tablespoons white-wine vinegar Directions 1. Bring a large pot of salted water to a boil. Meanwhile, in a food processor, pulse garlic until finely chopped. Add bread and Parmesan; season with salt and pepper. Pulse until coarse crumbs form. In a large skillet, melt 1 tablespoon butter over medium heat. Add crumbs and cook, tossing, until browned, 6 to 8 minutes. Transfer crumbs to a bowl, and set aside; wipe skillet clean. 2. Cook pasta in boiling water until al dente, according to package instructions. Reserving 1 cup pasta water, drain pasta, and return to pot. Set aside. 3. While pasta is cooking, melt 1 tablespoon butter in skillet over medium heat. Add onion; cook until lightly browned, 6 to 8 minutes. Add chard stalks and 1/2 cup pasta water; cook, stirring often, until beginning to soften, about 4 minutes. Add leaves, and cook until tender, 4 to 6 minutes more. Stir in vinegar. 4. Add chard mixture and remaining tablespoon butter to pasta. Season with salt and pepper; toss to combine. Thin with pasta water, if desired. Serve topped with breadcrumbs and additional Parmesan. Swiss Chard with Toasted Breadcrumbs Ingredients Serves 4o 6 · 2 1/2 tablespoons butter · 1/2 cup fresh breadcrumbs · Coarse salt and ground pepper · 2 pounds Swiss chard Directions 1. In a 5-quart saucepan, melt 1/2 tablespoon butter over medium heat. Add fresh breadcrumbs and a pinch each of coarse salt and ground pepper. Cook, tossing, until golden brown, 2 to 3 minutes. Set aside; wipe pan with a paper towel. 2. Swiss chard; slice crosswise 3/4 inch thick, keeping stems separate from greens. 3. In pan, melt 2 tablespoons butter over medium-high. Cook stems, stirring, until tender, 4 to 6 minutes. Add greens; cover and cook over medium-low until wilted, 5 minutes. Uncover; cook, stirring, over medium-high until pan is dry, 6 to 8 minutes. 4. Season with salt and pepper; add a pinch of sugar, if desired. Top with breadcrumbs. Eggplant Fritters Ingredients Serves 4 · 1 large eggplant (about 2 1/2 pounds) · 1/4 cup olive oil · 1 small clove garlic, minced · 2 tablespoons roughly chopped fresh flat-leaf parsley · 1/2 cup fresh or dry bread crumbs · 1 tablespoon grated Parmesan cheese · 1 large egg, lightly beaten · 1/4 teaspoon ground cumin · 1/4 teaspoon ground coriander · 3/4 teaspoon coarse salt · 1/4 teaspoon freshly ground pepper · 2 tablespoons canola oil · 1 head frisee, washed and dried · 1 tablespoon balsamic vinegar Directions 1. Preheat oven to 425 degrees. Cut eggplant in half; place on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil. Place in oven; cook until tender, about 40 minutes. Remove from oven; when cool enough to handle, scoop flesh into a strainer to drain. Transfer drained eggplant to a bowl; add garlic, parsley, bread crumbs, Parmesan, egg, cumin, coriander, salt, and pepper; stir to combine. Form mixture into 2-inch patties. 2. Heat canola oil in a large skillet over medium heat. Add patties, and cook until golden brown, about 2 minutes per side. Drain on paper towels. Place frisee on serving platter; drizzle with remaining 2 tablespoons olive oil and balsamic vinegar. Top with fritters. Peach Crisp Ingredients Serves 6 to 8 · FOR THE TOPPING · 1/2 cup all-purpose flour · 1/2 cup quick-cooking oats · 1/3 cup sugar · 1 teaspoon ground cinnamon · 1/4 teaspoon salt · 1/4 cup canola oil · 2 tablespoons water · 1/3 cup coarsely chopped almonds · FOR THE FILLING · 3 1/2 pounds ripe peaches (about 11 medium peaches) · 1 tablespoon fresh lemon juice · 2 tablespoons all-purpose flour · 1/4 cup sugar · FOR SERVING · Vanilla ice cream (optional) Directions 1. For the topping: Preheat the oven to 375 degrees with rack in the middle position. In a large bowl, whisk together flour, oats, sugar, cinnamon, and salt. Stir in oil and water until blended. Topping will look like clumpy wet sand. Stir in almonds and set aside. 2. For the filling: In a large saucepan of boiling water, working in batches, blanch peaches for 1 minute. Remove them with a slotted spoon and transfer to a bowl of cold water. When cool enough to handle, peel off skin. Halve, pit, and cut peaches into 1/2-inch wedges. 3. In a medium bowl, mix together peaches, lemon juice, flour, and sugar. Place filling in an 8-inch square baking pan. Sprinkle topping evenly over peaches. Bake until the topping turns a deep, golden brown and the filling is bubbling around the edges, 30 to 35 minutes. Serve warm or at room temperature with vanilla ice cream, if desired. Peach Shakes Ingredients Makes 2 1/2 cups · 4 medium peaches (about 1 pound) · 6 ounces soft tofu · 1/3 cup freshly squeezed orange juice · 1 tablespoon honey (optional) Directions 1. Prepare an ice bath. Bring a medium saucepan of water to a boil. Score an X in the bottom of the peaches; place in boiling water 30 seconds. Using a slotted spoon, transfer peaches to ice bath; let cool completely. Drain; peel peaches, starting at the X. Cut into quarters, and remove pits. 2. Place peaches in the jar of a blender, and add tofu, orange juice, and honey, if using. Puree until smooth. Serve. Vegetable Chowder Ingredients Serves 8 · 3 tablespoons butter · 1 large onion, diced (about 2 cups) · 2 medium bell peppers, seeds and ribs removed, diced (2 1/2 cups) · 11/2 teaspoon fresh thyme · 3 cups milk · 4 medium baking potatoes (about 2 1/2 pounds), peeled and cut into 3/4-inch cubes · 8 ears corn, kernels removed (about 4 cups) · Coarse salt and ground pepper · 1 1/2 pounds green beans, ends trimmed, broken into 1-inch pieces (about 6 cups) · Hot pepper sauce, for serving (optional) Directions 1. In a Dutch oven or 5-quart pot, melt butter over medium heat. Add onion, bell peppers, and thyme; cook, stirring occasionally, until vegetables are softened, about 5 minutes. 2. Add milk, potatoes, and 5 cups water. Bring to a boil; reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes. 3. Stir in corn, 1 tablespoon salt, and 1/2 teaspoon pepper. Simmer until corn is tender, about 3 minutes. 4. With a slotted spoon, transfer 3 cups of the solids to a blender; puree until smooth. Return to pot; add green beans. Bring to a simmer; cook until beans are tender, 5 to 8 minutes. Season again with salt; serve with hot pepper sauce, if desired. Creole Chicken Fricassee Ingredients Serves 4 · 1 cut-up chicken (about 3 pounds) · Salt and pepper · 1 tablespoon olive oil · 3 onions, chopped · 2 green bell peppers, cut into 1-inch pieces · 3 tablespoons chopped fresh parsley · 2 dried bay leaves · 3 teaspoon fresh thyme · 3 teaspoon fresh oregano · 1/4 cup white wine, or water · 1 (15-ounce) can tomato sauce · 2 parsnips, cut into 1/2-inch slices (about 2 cups) · 3 carrots, cut into 2-inch chunks Directions 1. Sprinkle chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven, heat oil over medium heat. When it's hot, add chicken pieces, and brown well, turning them occasionally, about 15 minutes (if necessary, cook chicken in two batches to avoid crowding the pan). Transfer to a plate. 2. Drain most of the fat from the pan. Add onions, half the bell peppers, 1 tablespoon parsley, bay leaves, thyme, and oregano. Cook until onions are translucent, about 5 minutes. Add wine, and scrape up browned bits from the bottom of the pan with a wooden spoon. 3. Stir in tomato sauce. Return chicken to the pan, along with any accumulated juices, and add parsnips, carrots, and remaining bell peppers. Add enough water to barely cover; bring to a boil. Reduce heat, partially cover the pan, and simmer until chicken is almost cooked through, about 15 minutes. Uncover pan, and continue simmering until chicken is done and the liquid thickens slightly, 10 to 15 minutes. Stir in remaining 2 tablespoons parsley, and serve. Green Bean Salad with Almonds Ingredients Serves 6 · 1/2 cup whole roasted almonds · 2 tablespoons tamari · 1 1/2 pounds green beans, trimmed · 2 tablespoons toasted sesame oil · 3 tablespoons rice vinegar · 2 cloves garlic, minced · 2 teaspoons fresh ginger, peeled and finely chopped Directions 1. Place almonds in a small nonstick saute pan. Lightly toast over medium-high heat, about 3 minutes. Add 1 tablespoon tamari and stir until the almonds are coated evenly, about 30 seconds. Transfer to a plate and cool. Chop almonds roughly. 2. Prepare a large bowl of ice water. In a large pot of boiling salted water, cook beans until crisp-tender, about 8 to 10 minutes. 3. Drain the beans and transfer to the bowl of ice water. Remove green beans and drain well. 4. In a large bowl, combine the sesame oil, vinegar, garlic, ginger, and remaining 1 tablespoon of tamari. Add the drained green beans and toss to coat. Garnish with roasted almonds. Serve immediately, while warm. Green Beans with Tapenade Dressing Ingredients Serves 4 · Coarse salt · 1 pound green beans · 1/4 cup black-olive tapenade · 1 clove garlic, minced, or more to taste · 1/2 cup coarsely chopped fresh flat-leaf parsley · 2 teaspoons extra virgin olive oil · Freshly ground pepper Directions 1. Bring a medium saucepan of salted water to a boil. Plunge beans into boiling water, and cook until bright green and tender, 2 to 3 minutes. Drain, and rinse in cold water to stop the cooking. Trim the ends off the beans, and cut in half lengthwise. 2. Transfer beans to a serving bowl, and toss well with tapenade, garlic, parsley, and olive oil. Season with salt and pepper.