RECIPES

July 28,  2008

Volume 6

Produce:

Baby Bok Choi

Blueberries

Broccoli

Carrots

Pickling Cucumbers

Slicing Cucumbers

Green Beans

Green Peppers

Red Kale

Boston Lettuce

Romaine Lettuce

Summer Squash

Heirloom Squash

Zucchini

Scallions

Herbs:

Chives

Lemon Balm

Parsley

Sage

 

 

 

 

Due to availability not all shares will have the exact same contents.

 

Braised Baby Bok Choi

Ingredients

Serves 4

·       1 tablespoon vegetable oil

·       8 heads baby bok choi, trimmed, and halved lengthwise if large

·       1/4 cup homemade or low-sodium store-bought chicken stock, or water

·       3 tablespoons soy sauce

Directions

1.     Heat oil in a large skillet over medium-high heat until hot but not smoking. Add bok choy, and cook, turning once, until just beginning to turn golden, about 2 minutes. Add stock and soy sauce. Cover; reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter, reserving cooking liquid in skillet.

2.     Cook liquid over medium-high heat until it is reduced by half, 1 to 2 minutes. Pour over bok choy, and serve.

Baby Bok Choi with Dipping Sauce

Ingredients

Serves 4

·       1 pound baby bok choi, rinsed well

·       Coarse salt

·       2 tablespoons plus 1 teaspoon olive oil

·       1 piece (1 inch) fresh ginger, peeled and cut crosswise into 1/4-inch pieces

·       10 ounces (about 20) shiitake mushrooms, wiped clean, and stems removed

Directions

1.     Bring a large pot of water to a boil over high heat. Add salt and 1 teaspoon oil to water and return to a boil. Prepare an ice-water bath; set aside. Add bok choi to boiling water and cook 1 1/2 minutes. Immediately drain and transfer to ice-water bath to cool. Drain and set aside.

2.     Heat a wok or large skillet over very high heat. Add 1 tablespoon oil to wok. Add bok choi and season with salt. Cook, stirring quickly, until bok choy is wilted, about 1 minute. Immediately transfer bok choi to a serving platter.

3.     Drain any remaining liquid from wok and return to high heat. Add remaining tablespoon oil. Add ginger and cook, stirring quickly, until lightly browned and fragrant, about 30 seconds. Add mushrooms, season with salt, and continue cooking, stirring constantly, about 1 minute. Add 1/4 cup water to wok and continue cooking mushrooms until soft, about 1 minute more.

4.     Pour mushrooms and cooking liquid over bok choi. Serve immediately with dipping sauce.

Ingredients

Dipping sauce

Makes enough for 4 servings

·       1 tablespoon chopped fresh peeled ginger

·       1 tablespoon chopped fresh cilantro

·       1 tablespoon chinkiang (available at specialty Asian markets) or unseasoned rice-wine vinegar

·       2 tablespoons light soy sauce

·       Dash of Sriracha

·       Dash of toasted sesame oil

 

Salmon with Wasabi Sauce and Baby Bok Choi

Ingredients

Serves 4

·       1/2 cup light mayonnaise

·       1/4 cup fresh cilantro leaves

·       3 tablespoons fresh lime juice (from 2 limes)

·       2 to 3 teaspoons wasabi paste

·       1 piece (1 1/2 inches long) fresh ginger, peeled and finely chopped

·       Coarse salt and ground pepper

·       1 tablespoon vegetable oil

·       4 skinless salmon fillets (6 to 8 ounces each)

·       1/2 cup mirin

·       1 tablespoon soy sauce

·       4 heads baby bok choi (halved lengthwise)

Directions

1.     In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.

2.     In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.

3.     Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.

Zucchini Tomato Frittata

Ingredients

Serves 8

·       1 tablespoon olive oil

·       1 small onion, finely diced

·       3 medium zucchini, (1 1/2 pounds), cut into 1/4-inch-thick rounds

·       1 tablespoon fresh thyme leaves (or 1 teaspoon dried)

·       Coarse salt and freshly ground pepper

·       8 large eggs

·       1/4 cup milk

·       3/4 cup shredded shredded white cheddar

·       3 medium (1 pound) vine ripe tomatoes, cored and thinly sliced crosswise

Directions

1.     Preheat oven to 425 degrees. In a 10-inch nonstick skillet over medium heat, warm oil. Add onion, zucchini, and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.

2.     In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. Pour egg mixture over zucchini, gently lifting zucchini to allow eggs to coat bottom of pan. Arrange tomatoes in an overlapping pattern on top.

3.     Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

Zucchini Nut Bread

Ingredients

·       2 cups finely grated zucchini (about 2 zucchini)

·       1 cup granulated sugar

·       1 cup packed dark-brown sugar

·       1 cup vegetable oil

·       3 large eggs

·       3 cups all-purpose flour

·       1 teaspoon kosher salt

·       1 1/2 teaspoons baking powder

·       1 1/2 teaspoons baking soda

·       1 tablespoon cinnamon

·       1 cup chopped walnuts

·       1/4 teaspoon almond extract

Directions

1.     Preheat oven to 350 degrees. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean, about 1 hour 10 minutes. Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.

Steamed Zucchini With Scallions

Ingredients

Serves 4

·       Coarse salt and ground pepper

·       3 medium zucchinis, (about 1 1/2 pounds), cut diagonally into 1/4-inch rounds

·       1 tablespoon olive oil

·       2 tablespoons scallions, thinly sliced

Directions

1.     Fill a large skillet with just enough water to cover bottom (about 1/4 cup). Add 1/4 teaspoon salt; bring to a simmer. Add zucchini. Cook, covered, until tender, 3 to 4 minutes. Drain in a colander, and transfer to a medium bowl.

2.     Drizzle zucchini with oil; sprinkle with scallions. Season with salt and pepper; toss to combine.

Zucchini and Edamame Quiche

Ingredients

Makes an 8-inch quiche

·       All-purpose flour for dusting

·       Tart Dough

·       2 tablespoons extra-virgin olive oil

·       1 tablespoon plus 1 teaspoon minced garlic

·       12 ounces zucchini (about 2 medium), trimmed and cut into 1/2-inch cubes

·       1 cup frozen shelled edamame, thawed

·       Coarse salt and freshly ground pepper

·       2 large eggs

·       1 cup heavy cream

·       1/2 cup milk

·       1 cup finely grated Pecorino Romano cheese (about 3 ounces)

Directions

1.     Set an 8-inch cake ring (with 1 1/4-inch sides) on a baking sheet lined with parchment paper; set aside. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out a rough 14-inch circle from dough. Fit circle into cake ring; roughly tear edge of dough to form a 1/4-inch collar above edge of cake ring. Prick bottom all over with a fork. Freeze until firm, at least 30 minutes. Preheat oven to 400 degrees.

2.     Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough edges start to feel firm, about 20 minutes. Remove paper and weights, and continue baking until crust is pale golden brown, about 10 minutes (if top edges brown too quickly, tent with foil). Let cool completely on a wire rack. Leave oven on.

3.     Meanwhile, heat oil in a large skillet over medium-high heat until hot but not smoking. Add garlic, and cook, stirring, until fragrant, about 20 seconds. Add zucchini, and cook, stirring frequently, until softened, about 4 minutes. Add edamame, and cook, stirring until combined, about 1 minute. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Let mixture cool completely.

4.     Whisk eggs, cream, milk, and 1/2 teaspoon salt in a large bowl; stir in zucchini mixture, scraping the bottom of the skillet, and 3/4 cup cheese. Pour into tart shell, and sprinkle with remaining 1/4 cup cheese. Bake, tenting with foil after 35 minutes, until puffed and pale golden brown, about 50 minutes. Let cool at least 30 minutes before serving.

Blueberry Pops

Ingredients

·       5 cups blueberries

·       1/2 cup water

·       1/2 cup sugar

·       1 tablespoon lemon juice

Directions

1.     In a blender, puree blueberries with water, sugar, and fresh lemon juice. Strain mixture through a fine-mesh sieve, pressing with a rubber spatula to release as much liquid as possible; discard solids. Add water if needed to yield 3 cups.

2.     Divide among ten 2 1/2 ounce molds; insert wooden sticks, and freeze until solid, about 3 hours (and up to 1 week). To remove, dip bottom of molds in warm water for 2 to 3 seconds.

Blueberry Fool

Ingredients

Serves 4

·       1/2 pint fresh blueberries, washed and picked over

·       1 teaspoon lemon juice

·       1 tablespoon granulated sugar, or to taste

·       3/4 cup heavy cream

·       2 tablespoons confectioners' sugar

·       1 teaspoon pure vanilla extract

Directions

1.     In a small, nonreactive saucepan, combine blueberries, lemon juice, granulated sugar, and 2 tablespoons water. Cook over medium heat, stirring frequently, until blueberries begin to break down and juices boil and thicken, about 5 minutes. Remove from heat, and transfer to a small bowl. Place bowl in a larger bowl of ice water, and stir mixture occasionally until cold.

2.     In a separate bowl, combine cream, confectioners’ sugar, and vanilla. Beat until stiff peaks form; fold in 1/3 cup of the blueberry sauce. Divide among four dessert dishes, and spoon remaining sauce over tops.

Summer Salad with Blueberries

Ingredients

Serves 6

·       2 teaspoons minced or grated fresh ginger

·       1 tablespoon rice-wine vinegar

·       2 teaspoons freshly squeezed lemon juice

·       1/4 teaspoon coarse salt

·       3 scallions, cut diagonally into 1/4-inch pieces

·       1/2 small jicama (about 4 ounces), peeled and cut into 1/4-inch-thick matchsticks

·       1/2 honeydew melon, peeled, seeded, and cut into 1/2-inch cubes (about 2 cups)

·       1 orange bell pepper, cut into 1/4-inch-thick strips

·       1 1/2 cups fresh blueberries (about 1/2 pound), picked over and rinsed

·       4 ounces baby arugula

·       2 teaspoons canola oil

·       Freshly ground black pepper

Directions

1.     In a small bowl, whisk together ginger, vinegar, lemon juice, and salt.

2.     In a serving bowl, combine scallions, jicama, honeydew, bell pepper, and blueberries. Pour ginger mixture over salad, and toss to combine (salad can be made up to this point 30 minutes ahead of time).

3.     Just before serving, add arugula to salad mixture; drizzle with the oil, and season generously with black pepper.

 

Blueberry Mini Tarts

Ingredients

Makes 2 Dozen Tarts

·       1 cup plus 2 tablespoons all-purpose flour, plus more for dusting

·