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PRODUCE |
RECIPES |
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Volume 7 |
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Blueberries Carrots Collards Mustard Greens Yellow Beans Pickling Cukes Cucumbers Corn Pepper Eggplant Cherry Tomato Tomato Grape Tomatoes Yellow Squash Scallions Basil Chives Thyme Due to availability not all shares
will have the exact same contents. |
Corn on the Cob with Lime and Melted Butter Ingredients
Serves 4 ·
4 ears corn, husked ·
4 tablespoons unsalted butter, melted ·
Coarse salt and freshly ground pepper ·
2 limes, cut into wedges Directions
1.
Bring a large pot of water to a boil. Using
a sharp knife, cut each ear of corn into 3 or 4 pieces, each about 1 1/2
inches long. Add corn to boiling water, and cook just until corn is tender, 3
to 4 minutes; this should not take much longer than the time required for the
water to return to a boil. 2.
Drain corn. Toss with melted butter, and
season with salt and pepper. Serve with lime wedges to squeeze directly onto
corn. Quick
Cucumber and Red-Onion Pickled Salad
Ingredients
Serves 4 ·
1 large red onion, peeled and very thinly
sliced ·
2 large cucumbers, peeled if waxed, cut into
1/4-inch-thick slices ·
Coarse salt and freshly ground pepper ·
3 tablespoons rice-wine vinegar ·
1/4 cup loosely packed fresh dill, picked
from thick stems, or more to taste Directions
1.
Place sliced onion and cucumbers in a
serving bowl. Season with salt and pepper, and sprinkle with rice-wine
vinegar. Toss to combine, and transfer to refrigerator to chill, about 30
minutes. 2.
Just before serving, scatter dill over
salad, and toss well. Green Bean, Corn, and Tomato Salad Ingredients
Serves 4 to 6 ·
Coarse salt ·
3 ears corn, husks and silk removed ·
1 1/2 pounds green beans, stem ends snapped
off ·
3 cloves garlic, peeled and gently smashed ·
4 tablespoons extra-virgin olive oil ·
3 tablespoons red-wine vinegar ·
1/2 small red onion, peeled and thinly
sliced ·
1 medium yellow tomato, sliced 1/2-inch
thick ·
2 cups of small, mixed red and green
heirloom tomatoes, halved Directions
1.
In a large pot of boiling salted water, cook
the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside
on a cutting board to cool. Using a strainer, remove any corn silk remaining
in the pot. 2.
Add the green beans, return to a boil, and
cook until very tender, about 8 minutes (timing may vary depending on the size
of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels
in a large bowl. Drain the beans in a colander, shake to remove excess water,
and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and
let stand at least 30 minutes for flavors to blend; refrigerate if longer
than 30 minutes. 3.
If necessary, bring beans and corn to room
temperature by removing them from refrigerator 30 minutes before serving.
Just before serving, remove the garlic and add the remaining tablespoon of
oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at
room temperature. Chili-Rubbed Salmon with Zucchini and Sauteed Corn Ingredients
Serves 4 ·
4 skinless salmon fillets (6 ounces each) ·
Coarse salt and ground pepper ·
2 teaspoons chili powder ·
1 pound medium zucchini, quartered
lengthwise, cut crosswise into 3-inch spears (about 1/2 inch thick) ·
2 tablespoons olive oil ·
2 packages (10 ounces each) frozen corn
kernels (4 cups) ·
2 garlic cloves, minced ·
1 cup chopped scallions ·
1 container (16 ounces) prepared fresh
tomato salsa (2 cups) ·
Lime wedges, for garnish (optional) Directions
1.
Heat broiler; set rack 4 inches from heat.
Rub salmon all over with salt and pepper. Arrange on a rimmed baking sheet;
sprinkle top of fillets with 1 teaspoon chili powder. Arrange zucchini around
salmon; sprinkle with remaining teaspoon chili powder, and season with salt
and pepper. 2.
Broil until fish is opaque throughout and
zucchini is tender, 8 to 10 minutes. 3.
Meanwhile, in a large skillet, heat oil over
high heat. Add corn and garlic; cook, tossing, until corn is tender and
beginning to brown, about 5 minutes. Remove from heat. Stir in scallions and
salsa; season generously with salt and pepper. To serve, place fillets on
plates, and serve with zucchini and half the corn. Reserve other half of the
corn for next day. Garnish with lime wedges, if desired. Tomatoes Stuffed with Grilled Corn Salad Ingredients
Serves 4 ·
3 ears corn, with husks ·
4 beefsteak tomatoes ·
1 tablespoon olive oil, plus more for grates
·
1/2 cup chopped scallions ·
1/2 cup crumbled soft goat cheese ·
1 tablespoon white-wine vinegar ·
Coarse salt and ground pepper ·
3 slices cooked bacon, crumbled (optional) Directions
1.
Pull back corn husks, leaving them attached
at base of ear. Remove and discard silk; pull husks back over corn. Place
ears in large bowl; cover with cold water. Let soak 10 minutes. 2.
Meanwhile, cut off and discard top third of
tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh.
Gently squeeze out seeds; discard. With a melon baller, scoop out tomato
interiors, leaving the wall intact. Coarsely chop interiors; transfer to a
large bowl. 3.
Heat grill to high; lightly oil grates.
Drain corn; arrange ears on grill. Cover and cook, turning occasionally with
tongs, until husks are slightly charred and corn is tender, 15 to 20 minutes.
Remove ears from grill. Holding bottom of hot ears with a towel, peel back
husks and cut kernels off cob; transfer to bowl with tomatoes. 4.
Add scallions, all but 2 tablespoons goat
cheese, vinegar, and oil. Season with salt and pepper; toss to combine. Spoon
filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if
desired, bacon. Chicken and Basil Stir-Fry Ingredients
Serves 4 ·
1 1/2 pounds boneless, skinless chicken
breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut
crosswise in half again) ·
1 tablespoon cornstarch ·
Coarse salt and ground pepper ·
6 teaspoons vegetable oil ·
1 small onion, halved and cut into
1/4-inch-thick wedges ·
2 bell peppers (red, green, or a mix, ribs
and seeds removed), cut into 1/4-inch-wide strips ·
6 garlic cloves, minced ·
2 tablespoons rice vinegar ·
2 tablespoons soy sauce ·
1 1/2 cups fresh basil leaves, larger leaves torn in half ·
Cooked white rice, for serving (optional) Directions
1.
Pat chicken pieces dry with paper towels. In
a medium bowl, toss chicken with cornstarch until coated; season generously
with salt and pepper. 2.
In a large nonstick skillet, heat 2
teaspoons oil over medium-high. Cook half the chicken, turning once, until
browned, but not completely cooked through, 2 to 3 minutes total. Transfer to
a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer
chicken to plate. Set aside. Wipe out skillet with a paper towel. 3.
To skillet, add remaining 2 teaspoons oil,
onion, and bell peppers; cook over medium-high heat, tossing often, until
beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1
minute. 4.
Add 1/4 cup water, vinegar, soy sauce, and
chicken to pan; cook, tossing, until chicken is cooked through, about 1
minute. Remove from heat. Stir in basil leaves. Serve immediately, over white
rice, if desired. Basil Pesto Ingredients
Makes 1 3/4 cups ·
1 cup walnuts or pine nuts ·
Coarse salt and ground pepper ·
8 cups (4 ounces) lightly packed fresh basil
leaves ·
2 garlic cloves, coarsely chopped ·
2/3 cup extra-virgin olive oil Directions
1.
Preheat oven to 350 degrees. Spread nuts
evenly on a rimmed baking sheet; toast in oven until golden and fragrant,
tossing once, 8 to 10 minutes. Let cool completely. 2.
Meanwhile, bring 4 cups salted water to a
boil; add basil, and submerge with a spoon. Immediately drain in a colander.
Rinse with cold water until cool, then pat basil completely dry in paper
towels. 3.
In a food processor, combine nuts, basil,
and garlic; season generously with salt and pepper. Process until nuts are
finely chopped. With machine running, pour oil in a steady stream through the
feed tube; process until smooth. Use immediately, or freeze. To freeze, spoon
pesto into an ice-cube tray (2 tablespoons per cube); cover with plastic
wrap. Freeze overnight, then transfer cubes to a resealable plastic bag; keep
up to 6 months. Defrost pesto at room temperature, about 20 minutes (or at
30-second intervals in the microwave). Mash with a fork before using in
recipes. Basil and Ingredients
Serves 4 to 6 ·
10 tablespoons sugar ·
Zest and juice or 3 large oranges ·
1/2 cup fresh basil leaves, very finely
chopped (2 heaping tablespoons) ·
Juice of 2 lemons Directions
1.
Combine the sugar, 2 cups water, and orange
zest in a medium saucepan. Simmer until sugar is dissolved. Stir in the
basil, orange juice and lemon juice. Let stand at room temperature to infuse
for one hour, or refrigerate up to overnight. 2.
Pour into a wide shallow container. Cover
with a lid, plastic wrap, or foil. Transfer to freezer until frozen around
the edges. Remove from freezer, and scrape the ice with a fork, mixing it
from the edge into the center. Return to freezer. Repeat scraping and mixing
process every 30 minutes or so (at least 3 times) until the entire mixture
has turned into small, sequined ice flakes. 3.
Best eaten immediately. If leaving in
freezer overnight or longer, let sit at room temperature until it softens a
little, then scrape it again with a fork to lighten the texture. Grilled Cheese with Tomato and Basil Ingredients
Serves 4 ·
2 tablespoons unsalted butter, room
temperature ·
8 slices white bread ·
12 ounces ·
1 large ripe tomato, thinly sliced ·
1 handful fresh basil leaves Directions
1.
Butter one side of each slice of bread.
Arrange 4 slices, buttered side down, on clean work surface. Divide cheese
evenly among 4 slices of bread. Arrange tomato slices over cheese, cutting
slices in half to fit if necessary. Scatter basil leaves over tomatoes. Top
with remaining slices of bread, buttered side up. 2.
Place sandwiches on a medium-hot grill, off
direct heat. Cook until bread is golden and cheese is beginning to melt,
about 4 minutes depending on heat of grill. 3.
Turn sandwiches over, and continue grilling
until bread is golden and cheese is completely melted. Move to a slightly
cooler part of the grill to melt if bread is darkening too much. Gemelli with Yellow Squash, Peas, and Basil Ingredients
Serves 4 ·
Coarse salt and ground pepper |