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PRODUCE |
RECIPES |
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Volume 10 |
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Red Leaf
Lettuce Calaloo Tomatoes Acorn
Squash Blueberries Peaches Corn Cucumbers Pickling
Cucumbers Eggplant Peppers Basil Lemon Balm Sage |
Ingredients
Serves 4 ·
2 tablespoons rice-wine vinegar ·
1 tablespoon ·
1 piece fresh ginger (1 inch long), peeled
and grated ·
3 tablespoons vegetable oil ·
1 teaspoon toasted sesame oil ·
coarse salt and ground pepper ·
1/2 medium napa
cabbage (about 1 pound), cored and cut into bite-size pieces ·
1 red bell pepper (seeds and ribs removed),
thinly sliced ·
1/4 cup chopped fresh cilantro ·
1/4 cup chopped roasted peanuts Directions
1.
In a small bowl, whisk together vinegar,
mustard, ginger, and oils until dressing is smooth. Season with salt and
pepper. 2.
In a large bowl, combine cabbage, bell
pepper, cilantro, and peanuts. Add dressing to taste, and toss to combine.
Serve. Ingredients
·
1 small garlic clove, minced ·
Zest and juice of 1 lime ·
2 tablespoons rice-wine vinegar ·
2 teaspoons soy sauce ·
1/4 cup chile oil ·
Salt ·
3 cups (1/2 small head) ·
1/2 red, yellow, or orange bell pepper, stem
and seeds removed, very thinly sliced ·
3 scallions, white and pale-green parts
only, cut into 2-inch lengths, julienned ·
2 ounces daikon,
peeled, very thinly sliced into 1/2-by-2-inch pieces ·
1/4 cup (about 3 ounces) snow peas, trimmed
and very thinly sliced ·
1/4 chives, snipped into 2-inch lengths Directions
1.
In a small bowl, whisk together garlic, zest
and juice of lime, vinegar, soy sauce, and chili oil. Season with salt; set
aside. 2.
In a medium bowl, toss together cabbage,
pepper slices, scallions, daikon, snow peas, and
chives. Pour dressing over the slaw, toss to combine, and serve. Stuffed Ingredients
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1 cup uncooked barley ·
2 heads ·
1 large shallot, finely chopped ·
1 medium carrot, cut into 1/4-inch dice ·
1 rib celery, cut into 1/4-inch dice ·
1 green, red, or yellow bell pepper, cut
into 1/4-inch dice ·
1 tomato, seeded, cut into 1/4-inch dice ·
1/2 cup raisins ·
1 pound lean ground turkey ·
1 1/2 teaspoons ground cumin ·
1 teaspoon ground coriander ·
Pinch of cayenne pepper ·
Pinch of ground nutmeg ·
Pinch of ground cloves ·
1 3/4 teaspoons salt ·
1/2 teaspoon freshly ground black pepper ·
1 tablespoon plus 1 teaspoon extra-virgin
olive oil ·
1 medium onion, chopped into 1/2-inch dice ·
3 cloves garlic, minced ·
1 fourteen-ounce can tomato sauce ·
2 teaspoons light-brown sugar ·
2 sprigs fresh flat-leaf parsley, plus 2
tablespoons chopped ·
2 sprigs fresh oregano, plus 2 tablespoons
chopped Directions
1.
Heat oven to 350 degrees. Bring a pan of
water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to
30 minutes. Drain in a colander or fine sieve, and rinse with cold water.
Cover, and set aside. 2.
Fill saucepan with water; boil. Remove
cabbage's large outer leaves.You'll need 24 large
leaves. Add half to boiling water; simmer until tender, about 4 minutes.
Drain in a colander; cool. Repeat with remaining leaves; set aside. 3.
In a large bowl, combine shallot, carrot,
celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg,
cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley.
Using hands, mix. Chill until ready to assemble. 4.
Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3
minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs.
Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while
assembling cabbage. Once cooked, the sauce can be pureed if desired. 5.
Lay 2 cabbage
leaves side by side, slightly overlapping, on a work surface. (If leaves are
large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll
into a tight cylinder, folding in ends. Repeat with remaining leaves and
mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over
tops; cover. Bake 1 hour. 6.
Meanwhile, toss reserved barley and
remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover;
set aside. 7.
After 1 hour, remove rolls from oven. Serve
over room-temperature barley mixture, topped with sauce and chopped herbs. Acorn Squash Bisque Ingredients
Serves 4 ·
2 acorn squashes (3 pounds total) ·
1 tablespoon butter ·
1 medium onion, finely chopped ·
Coarse salt and ground pepper ·
1/2 teaspoon fresh thyme leaves, plus more
for garnish ·
1 can (14 1/2 ounces) reduced-sodium chicken
broth ·
1/2 cup half-and-half Directions
1.
Place squashes on a paper towel and
microwave on high just until tender when pierced with the tip of a paring
knife, 8 to 10 minutes. Remove from the microwave, and halve each squash
lengthwise (to speed cooling). When cool enough to handle, scoop out and
discard the seeds. Scrape out flesh into a bowl; discard skin. (To prepare in
oven, preheat oven to 450 degrees. Halve squash lengthwise; scoop out and
discard seeds. Place squash, cut side down, on a rimmed baking sheet; cover
tightly with aluminum foil. Roast until almost tender when pierced wtih a knife, 15 to 25 minutes. When cool enough to
handle, scrape out flesh, discard skin, and proceed with step 2). 2.
In a large saucepan, heat butter over
medium. Add onion; season with salt and pepper. Cook, stirring occasionally,
until tender, 3 to 5 minutes. Add squash, thyme, broth, and 2 cups water.
Bring to a boil over high heat; reduce to medium, and cook until squash is
very tender, 10 to 12 minutes. 3.
Working in batches, puree mixture in a
blender until very smooth, about 1 minute. Return to pan; add half-and-half,
and season generously with salt and pepper. Thin bisque, if needed, by adding
more water. Serve garnished with thyme. Baked Acorn Squash with Brown Sugar Ingredients
Serves 4 ·
2 tablespoons butter, plus more for baking
sheet ·
2 medium acorn squash ·
2 tablespoons light-brown sugar ·
Coarse salt and ground pepper Directions
1.
Preheat oven to 425 degrees. Generously
butter a rimmed baking sheet. 2.
Halve 2 medium acorn squash (about 1 1/2
pounds each) crosswise. Scoop out seeds; discard. Slice a small piece off
bottom of each squash half just enough to level. 3.
Set squash halves, scooped sides down, on
prepared sheet. Bake until golden, 20 to 25 minutes. Turn squash; prick
insides all over with a fork. Divide 2 tablespoons butter and 2 tablespoons
light-brown sugar among halves; season with coarse salt and ground pepper.
Continue to bake until flesh is easily pierced with the tip of a paring
knife, 25 to 30 minutes. Serve warm. Roasted Acorn Squash Salad with
Warm Goat Cheese Rounds Ingredients
Serves 4 to 6 ·
1 acorn squash (2 pounds) ·
2 tablespoons olive oil ·
2 tablespoons balsamic vinegar ·
1 tablespoon fresh rosemary needles, chopped
·
Sea salt and freshly ground pepper ·
1/4 cup fresh bread crumbs |