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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 ·
8 ounces gemelli or other short pasta ·
3 medium yellow squash, quartered lengthwise
and thinly sliced ·
1 package (10 ounces) frozen peas ·
4 tablespoons butter, cut into small pieces ·
1 tablespoon fresh lemon juice ·
1/2 cup grated Parmesan ·
1/2 cup torn fresh basil leaves Directions
1.
In a large pot of boiling salted water, cook
pasta 2 minutes less than al dente. Add squash and peas; cook until squash is
crisp-tender, about 2 minutes. Reserve 1/2 cup pasta water; drain pasta
mixture, and return to pot. 2.
To mixture in pot, add butter, lemon juice,
1/4 cup Parmesan, and 1/4 cup pasta water. Season with salt and pepper, and
toss to combine. If needed, add enough pasta water to create a thin sauce
that coats pasta. Stir in basil, and sprinkle with remaining 1/4 cup
Parmesan; serve immediately. Mustard Greens and Sweet-Onion Saute Ingredients
Serves 4 ·
1 tablespoon olive oil ·
1 sweet onion (such as Vidalia), halved and
thinly sliced ·
Coarse salt and ground pepper ·
1 1/2 pounds mustard greens (2 bunches),
stems removed, sliced 1 inch crosswise ·
2 teaspoons cider vinegar Directions
1.
In a large skillet, heat oil over
medium-high. Add onion; season with salt and pepper. Cook, stirring
frequently, until onion is tender and golden, 6 to 8 minutes. 2.
Add as many greens to skillet as will fit;
season with salt and pepper. Cook until wilted, tossing and adding more
greens as room becomes available, 2 to 3 minutes. Stir in vinegar; season
with salt and pepper, and serve. Screamin' Mean Greens Ingredients
Serves 4 to 6 ·
2 medium onions, chopped ·
1/4 cup vegetable oil ·
2 jalapenos, seeded and finely chopped
(optional) ·
5 pounds assorted greens (such as collard,
kale, mustard, and turnip greens), rinsed, tough stems discarded, and torn
into large pieces ·
One 1 1/2-pound smoked turkey wing ·
Coarse salt and freshly ground pepper Directions
1.
In a large pot, combine onions, 2 cups
water, oil, and jalapeños, if using; bring to a boil over high heat. In
batches, stir in greens, allowing greens to wilt between each addition. Add
turkey wing, covering it with greens. Season with salt and pepper. Cover,
reducing heat to medium-low, and cook, stirring occasionally, just until
greens are tender, about 30 minutes; do not overcook greens. 2.
Remove turkey wing from pot. Pull off meat,
discarding skin and bones; chop, and stir into pot. Using a slotted spoon,
transfer greens to a serving dish. Serve immediately. Grilled Flank Steak with Scallions Ingredients
Serves 8 ·
1/4 cup soy sauce ·
1/4 cup extra-virgin olive oil ·
3 tablespoons fresh lemon juice ·
6 garlic cloves, roughly chopped ·
10 scallions, 2 thinly sliced ·
1 pound, 14 ounces flank steak ·
Coarse salt and freshly ground pepper Directions
1.
Whisk soy sauce, oil, lemon juice, garlic,
and sliced scallions in a small bowl. Reserve 1/4 cup in a small bowl; cover,
and refrigerate. Place steak in a nonreactive 9-by-13-inch dish, pour
remaining marinade over meat, and turn steak to coat. Cover, and refrigerate
overnight. 2.
Preheat grill to medium-high. (If you are
using a charcoal grill, coals are ready when you can hold your hand 5 inches
above grill for 4 to 5 seconds.) Remove steak from marinade; discard
marinade. Let steak stand, covered, at room temperature for 30 minutes.
Season with salt and pepper, and grill to desired doneness, about 7 minutes
per side for medium-rare. Transfer to a cutting board, and let stand for 10
minutes. 3.
Coat whole scallions with reserved marinade.
Grill, turning frequently, until scallions are tender, about 2 minutes.
Discard remaining marinade. Thinly slice steak against the grain, and serve
with grilled scallions. Mushroom and Scallion Frittata Serves 4 Prep time: 25 minutes Total time: 45 minutes Cook the vegetables, then add the seasoned eggs, and bake the
frittata -- all in one pan. Ingredients 2 tablespoons olive oil 12 scallions, including green parts, cut into 1
1/2–inch pieces 1/2 pound shiitake mushrooms, stems discarded and caps sliced
1/4 inch thick, or white mushrooms, sliced Salt and pepper 8 eggs 1/2 cup grated Parmesan cheese Directions 1. Preheat oven to 350 degrees. Heat olive oil in a medium
ovenproof skillet over medium heat. Add scallions, mushrooms, and 1/2
teaspoon salt; cover, and cook until the vegetables are very soft, about 15
minutes. (The vegetables start out piled high, but they cook down quickly.) 2. In a large bowl, whisk together eggs and 1/4 teaspoon each
salt and pepper. Pour egg mixture over the vegetables, stir for 2 minutes,
then cook for 3 to 4 minutes more. Sprinkle cheese over the frittata, and
bake in the oven for 15 minutes. Creamy Red and Green Cabbage Ingredients
Serves 6 ·
1 small head red cabbage ·
1 small head green cabbage ·
2 teaspoons salt, plus more to taste ·
4 tablespoons unsalted butter ·
1 shallot, peeled and minced ·
1 1/2 teaspoons celery seed ·
1 cup heavy cream ·
Freshly ground black pepper Directions
1.
Trim both red and green cabbages, discarding
tough outer leaves and core. Slice into 1/4-inch-thick slices. Bring a large
stockpot of water to a boil; add 2 teaspoons salt. Cook red cabbage 1 minute.
Using a slotted spoon, transfer cabbage to a colander, and drain. Repeat with
green cabbage. Pat cabbage dry, and set aside. 2.
Melt butter in a large skillet set over
medium heat. Add shallot and celery seeds; cook until fragrant, about 2
minutes. Add cream; bring to a boil. Reduce heat; simmer until cream has
slightly thickened, about 5 minutes. 3.
Add cabbage to skillet, and season with salt
and pepper. Cook cabbage until heated through, 3 to 5 minutes. Serve
immediately. Stuffed Cabbage Ingredients
Serves 8 ·
2 quarts water ·
1 large green cabbage (about 2 1/2 pounds) ·
2 tablespoons unsalted butter ·
1 large onion, chopped ·
1 garlic, finely chopped ·
2 cups cooked rice ·
8 ounces ground beef ·
8 ounces ground pork ·
Coarse salt and freshly ground pepper ·
2 tablespoons fresh parsley ·
1 medium green pepper, grated ·
2 celery stalks with leaves, finely chopped ·
4 cups tomato puree ·
1 Granny Smith apple, peeled, cored, and
chopped ·
1/2 cup sour cream, plus more for garnish Directions
1.
Using a paring knife, remove center core of
cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add
cabbage and cook 2 to 3 minutes or until outer leaves are bright green and
tender. Lift cabbage from water, and remove outer leaves. Return cabbage to
boiling water, and repeat brief cooking and removal of leaves until all
leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center
vein from bottom of each leaf. Reserve four large outer leaves to line bottom
of pan. 2.
In a medium skillet, melt butter over medium
heat. Add onion and garlic, and cook until golden and tender, about 8
minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt,
pepper, parsley flakes, green pepper, and celery. Stir to combine. 3.
Add about 1/3 cup rice filling to one
cabbage leaf. Fold sides of cabbage over filling, and, starting with the stem
end, roll the cabbage up. Repeat with remaining leaves and filling. 4.
Line a 5-quart Dutch oven with reserved
outside leaves. Transfer stuffed cabbage leaves to Dutch oven. 5.
In a large bowl, combine tomato puree and
the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce
over cabbage to almost cover. Sprinkle apple over top of cabbage leaves.
Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1
hour or until cabbage is very tender, adding additional tomato sauce as
needed. 6.
Place sour cream in a small bowl, and ladle
in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk
to combine. Add sour cream mixture back to Dutch oven, and stir to combine.
Serve with additional sour cream. Sauteed Red Cabbage With Raisins Ingredients
Serves 4 ·
2 tablespoons extra-virgin olive oil ·
1 small red cabbage (about 1 3/4 pounds),
halved, cored, and thinly sliced crosswise ·
2 small shallots, quartered and separated
into layers (about 4 ounces) ·
2 teaspoons coarse salt ·
2 tablespoons freshly squeezed lemon juice ·
2 1/2 teaspoons cider vinegar ·
Freshly ground pepper ·
1/3 cup raisins Directions
1.
Heat oil in a large nonstick saute pan over
medium-high heat until hot but not smoking. Add cabbage and shallots, and
cook, stirring occasionally, until cabbage has softened slightly, about 15
minutes. Stir in salt, lemon juice, and vinegar. Season with pepper. Cook
until cabbage has wilted and shallots have softened, 10 to 12 minutes more.
Stir in raisins; serve. Lemon Thyme Wafers Ingredients
Makes about 3 1/2 dozen ·
1/4 cup heavy cream ·
4 strips lemon zest (1 1/2 inches) ·
3 sprigs thyme, plus 2 tablespoons picked
thyme leaves, for sprinkling ·
4 large egg whites ·
1 cup superfine sugar ·
1 cup all-purpose flour, sifted ·
Pinch of salt ·
5 tablespoons unsalted butter, melted and
cooled ·
1 teaspoon pure lemon extract ·
Nonstick cooking spray Directions
1.
Preheat oven to 350 degrees. Line a baking
sheet with a Silpat baking mat or parchment. Spray lightly with nonstick
cooking spray, and set aside. 2.
In a small heavy-bottomed saucepan, combine
cream, lemon zest, and thyme sprigs, and bring to a simmer over low heat.
Remove saucepan from heat, and allow the flavors to infuse the cream, 15 to
20 minutes. Pour cream through a sieve, and reserve. 3.
In a large bowl, whisk together egg whites
and sugar until well combined. Whisk in flour and salt. Add melted butter,
cream mixture, and lemon extract, and whisk until well combined, about 30
seconds. 4.
Pour batter into a medium pastry bag fitted
with a #11 round tip. Pipe silver-dollar-size (about 1 inch across) circles
onto prepared baking sheet, leaving 2 inches between each cookie. Sprinkle
each cookie with the picked thyme leaves, and bake for 15 minutes, or until
edges turn brown. Transfer cookies to a wire rack to cool. Thyme Crackers Ingredients
Makes about 4 dozen ·
2 cups all-purpose flour, plus more for work
surface ·
3 tablespoons coarsely chopped fresh thyme,
plus small sprigs for garnish ·
Coarse salt ·
1 teaspoon sugar ·
3 tablespoons cold unsalted butter, cut into
pieces ·
1 cup heavy cream ·
1 large egg white, lightly beaten Directions
1.
Preheat oven to 375 degrees. Pulse the
flour, thyme, 1 1/2 teaspoons salt, and sugar in a food processor until
combined. Add butter; pulse until mixture resembles coarse meal. With machine
running, add cream; process until dough forms. 2.
On a lightly floured surface, briefly knead
dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic;
refrigerate until firm, about 30 minutes. 3.
On a lightly floured surface, roll out 1
piece of dough into a very thin rectangle. Transfer to a baking sheet. Score
the dough into 4-by-2-inch diamonds. Brush with egg white, and sprinkle with
salt. Garnish each diamond with a thyme sprig. Repeat with remaining dough. 4.
Bake until golden brown and crisp, 15 to 20
minutes. Let cool on a wire rack. Break diamonds into individual crackers. Pappardelle Pasta with Olives, Thyme, and Lemon Ingredients
Serves 2, or 4 to 6 as an appetizer ·
1/2 teaspoon coarse salt, plus more for
water ·
8 ounces dried pappardelle, or other long,
flat pasta ·
16 Kalamata olives, pitted ·
1/2 cup fresh flat-leaf parsley ·
2 tablespoons extra-virgin olive oil ·
1 tablespoon fresh thyme leaves ·
Zest of 1 lemon, coarsely chopped ·
One 3-inch piece orange zest, coarsely
chopped ·
1/4 teaspoon crushed red-pepper flakes Directions
1.
Bring a large pot of water to a boil. Add
salt and pappardelle, and cook until pasta is al dente, following label
directions. Drain in a colander, reserving 1 cup cooking water. 2.
While pasta is cooking, combine olives,
parsley, olive oil, thyme, lemon zest, orange zest, and red-pepper flakes in
the bowl of a food processor fitted with the steel blade. Pulse until a
chunky puree forms. Transfer to a warm serving bowl large enough to
accommodate cooked pasta. 3.
Add pasta, and toss to combine. Add 1/4 cup
cooking water, and toss to combine. Add more water if necessary; pappardelle
has a tendency to absorb liquid quickly, so more water may be needed. The
sauce should cling to ribbons of pasta but should not be dry. Serve
immediately. Red Bliss Potato Salad with Blue
Cheese, Bacon, and Chives Ingredients
Serves 4 to 6 ·
1 1/2 pounds Red Bliss potatoes ·
3 tablespoons coarse salt ·
1 1/2 ounces Danish blue cheese, plus more
for garnish ·
1/2 cup buttermilk ·
1 teaspoon red-wine vinegar ·
1 teaspoon ·
1 tablespoon minced fresh chives, plus 1
teaspoon for garnish ·
8 bacon strips, cooked until crisp and crumbled
Directions
1.
Place potatoes and the salt in a medium
saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces
through potatoes with little resistance, about 12 minutes. Drain, and let
cool slightly. Halve potatoes. 2.
Meanwhile, mix blue cheese, buttermilk,
vinegar, and mustard in a bowl until well combined. 3.
Combine potatoes, dressing, chives, and
almost all of the bacon in a large bowl. Garnish with blue cheese, chives,
and remaining bacon Cheddar Chive Scones Ingredients
Makes 12 ·
4 ounces extra-sharp yellow cheddar cheese,
grated ·
6 tablespoons minced fresh chives ·
2 cups plus 1 tablespoon all-purpose flour,
plus more for work surface ·
3 large eggs, beaten lightly, plus 1 large
egg beaten with 1 tablespoon water for egg wash ·
1/2 cup heavy cream ·
1 tablespoon baking powder ·
1/2 teaspoon paprika ·
1 teaspoon salt ·
12 tablespoons (1 1/2 sticks) cold unsalted
butter, roughly chopped Directions
1.
Heat oven to 400 degrees. Cover a baking
sheet with a piece of parchment paper, and set aside. Place the cheddar
cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine;
set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the
cream, and set aside. 2.
Using an electric mixer fitted with the
paddle attachment, combine remaining 2 cups flour, baking powder, paprika,
and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1
to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended.
Add cheese mixture; mix until just combined. 3.
Transfer dough to a well-floured surface,
and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle
into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg
wash. Place in oven; bake, rotating baking sheet halfway through cooking,
until outside is crusty and inside is cooked through, 15 to 20 minutes.
Transfer to a wire rack to cool. Stuffed Eggplant Parmesan Ingredients
Serves 6 to 8 ·
6 small eggplants, (about 8 to 10 ounces
each) ·
1 1/2 teaspoons salt ·
1/8 teaspoon freshly ground black pepper ·
1 1/2 cups Tomato Sauce
·
1 1/2 tablespoons medium-chopped fresh
flat-leaf parsley ·
1 1/2 tablespoons unsalted butter ·
4 1/2 tablespoons all-purpose flour ·
1 1/2 cups skim milk ·
1/8 teaspoon grated nutmeg ·
3 tablespoons freshly grated Parmesan cheese
·
Olive-oil cooking spray Directions
1.
Heat oven to 450 degrees. Bake eggplants
until slightly softened, about 15 minutes. Transfer eggplants to a clean
surface. Slice off 1/4 of each eggplant lengthwise, and reserve the pieces.
Hollow out eggplants, leaving about 1/4 inch of flesh attached to the skin.
Reserve the flesh. Cut removed pieces and flesh of the eggplants into
1/4-inch dice; set aside. 2.
Spray a nonstick skillet with olive-oil
spray, and place over medium heat. Stir in the diced eggplant, 1 1/4
teaspoons salt, and pepper. Cover, and cook the eggplant until tender, 15 to
20 minutes. Stir in tomato sauce and parsley, and cook 3 to 4 minutes. Fill
the reserved hollowed eggplants with eggplant filling brimming over the top
slightly, and place in a baking pan large enough to comfortably hold the
eggplants. Bake for 10 minutes. 3.
Meanwhile, make the balsamella sauce: Melt
butter in a small saucepan over medium-low heat. Whisk in flour until all the
butter has been absorbed, and cook 2 minutes. Slowly pour in 1/4 cup milk,
while briskly whisking. Briskly whisk in the remaining 1 1/4 cups milk, 1/4
cup at a time, until all the milk has been added and the sauce is smooth and
creamy. Stir in the remaining 1/4 teaspoon salt and nutmeg. Cook until the
sauce has thickened to the consistency of pancake batter, 4 to 5 minutes. 4.
Spoon about 2 tablespoons balsamella sauce
over the top of each filled eggplant, and sprinkle tops with Parmesan. Bake
until tops are golden and eggplants are heated through, about 20 minutes. Eggplant Parmesan Stacks Ingredients
Makes 6 ·
18 eggplant rounds (each 1/4 inch thick and
at least 3 inches in diameter; about 3 medium eggplants) ·
Coarse salt ·
1 cup plus 3 tablespoons extra-virgin olive
oil ·
3 garlic cloves, very thinly sliced ·
6 plum tomatoes (about 1 1/2 pounds),
coarsely chopped ·
1 tablespoon coarsely chopped fresh oregano,
plus leaves and sprigs for garnish ·
1/3 cup thinly sliced fresh basil ·
4 ounces fresh mozzarella, thinly sliced and
torn into small pieces ·
3/4 cup freshly grated Parmesan cheese, plus
shavings for serving Directions
1.
Preheat oven to 425 degrees. Season eggplant
with salt. Heat 1 cup oil (about 1/4 inch) in a large skillet over
medium-high heat. Working in batches, so as to not crowd the skillet, fry
eggplant rounds, turning once, until soft and pale golden, 1 to 1 1/2 minutes
per side. Drain on paper towels. 2.
Heat remaining 3 tablespoons oil in a large
skillet over medium-high heat. Add garlic, and cook 20 seconds (do not let
brown). Add tomatoes and 1 teaspoon salt. Cook, stirring frequently, until
tomatoes break down and are soft, 10 to 15 minutes. Stir in oregano and
basil. (Alternatively, stir oregano and basil into 1 1/4 cups Simple Tomato
Sauce.) 3.
Place 6 slices of eggplant on a rimmed baking
sheet. Top each slice with 1 tablespoon sauce and a few pieces of mozzarella,
and sprinkle with 2 teaspoons Parmesan. Repeat layering twice. 4.
Bake until heated through and cheese is
bubbling, about 12 minutes. Serve immediately, garnished with oregano and
Parmesan shavings Whole Wheat Pasta with Roasted
Eggplant and Tomatoes Ingredients
Serves 6 ·
1 1/2 pounds eggplant, peeled in alternating
stripes and cut into 3/4-inch pieces ·
1 large onion, halved and cut into 1/2-inch
wedges ·
2 pints (4 cups) cherry tomatoes ·
Coarse salt and ground pepper ·
1/4 cup olive oil ·
3/4 pound whole-wheat penne, (or other
short, tubular pasta) ·
1/4 cup sliced, pitted Kalamata or oil-cured
black olives ·
1/2 cup finely grated Parmesan cheese, plus
more for serving Directions
1.
Preheat oven to 450 degrees. In a medium
(11-by-15-inch) roasting pan, combine eggplant, onion, tomatoes, 1 1/2
teaspoons salt, 1/4 teaspoon pepper, and oil; toss well to coat. Roast until
tender, tossing mixture halfway through, about 30 minutes. 2.
Meanwhile, cook pasta in a large pot of
boiling salted water until al dente, according to package instructions.
Reserve 1/2 cup pasta water; drain pasta, and return to pot. 3.
Add roasted eggplant mixture, olives, and
Parmesan. Toss to coat, adding 1/4 to 1/2 cup reserved pasta water, if
desired. Serve immediately, sprinkled with more cheese. |