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

·       4 tablespoons confectioners' sugar

·       Salt

·       6 tablespoons cold unsalted butter, cut into small pieces

·       2 to 3 tablespoons cold water

·       1/4 cup granulated sugar

·       1 tablespoon cornstarch

·       1 tablespoon fresh lemon juice

·       1 teaspoon freshly grated lemon zest

·       2 cups blueberries

Directions

1.     Pulse flour, confectioners' sugar, and a pinch of salt in a food processor to combine. Add butter, and process until the mixture resembles coarse meal, about 10 seconds. With processor running, add cold water, 1 tablespoon at a time, until a dough forms (do not process more than 20 seconds).

2.     Cut dough in half; shape each half into a disk. Wrap in plastic wrap; refrigerate at least 30 minutes, or up to 1 day. Cut 1 disk into 12 pieces; on a lightly floured work surface, flatten each piece into a 2-inch round. Press a round onto bottom and up sides of each cup of a 12-cup nonstick mini-muffin tin. Repeat with remaining disk of dough and second muffin tin. Refrigerate 30 minutes.

3.     Preheat oven to 400 degrees. Stir together granulated sugar, cornstarch, lemon juice and zest, and a pinch of salt in a medium bowl. Add berries; toss to coat. Fill shells with berry mixture. Bake until crusts are brown and filling is bubbling, about 25 minutes. Let cool slightly in tins. Run a knife around tarts; remove from tins. Let cool completely on rack.

Avocado Dressing

Ingredients

Makes 1 cup

·       1 ripe avocado

·       1/4 cup loosely packed fresh basil leaves

·       1 small clove garlic, peeled

·       Juice of 2 limes

·       3 tablespoons red-wine vinegar

·       1/2 cup olive oil

·       Salt and freshly ground black pepper

Directions

1.     Slice avocado lengthwise. Remove and discard the pit and peel, and place flesh in the bowl of a food processor. Add basil, garlic, lime juice, and vinegar; process until combined. Slowly add olive oil through the machine's feed tube, and process until the dressing is smooth. It should have a thick but pourable consistency; give an extra squeeze or two on the limes to adjust consistency. Season with salt and pepper, and use immediately.

Asian Steak Salad with Cucumber and Napa Cabbage

Ingredients

·       1/4 cup fresh lime juice (from 2 limes)

·       1/4 cup rice vinegar

·       2 tablespoons vegetable oil, such as safflower

·       1 tablespoon toasted sesame oil

·       1/2 teaspoon red-pepper flakes

·       1 garlic clove, crushed through a press

·       1 pound flank steak

·       1/4 cup soy sauce

·       1/2 head napa cabbage (1 pound), thinly sliced crosswise

·       1 English cucumber, halved lengthwise and thinly sliced on the diagonal

·       1/4 cup coarsely chopped unsalted roasted peanuts

Directions

1.     Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, whisk together lime juice, vinegar, oils, red-pepper flakes, and garlic.

2.     Pierce steak all over with a fork; place in a shallow dish or resealable plastic bag. Pour soy sauce and half of lime-juice mixture over steak (reserve remaining half for dressing), and marinate at room temperature, 10 minutes (or up to overnight in the refrigerator).

3.     Lift steak from marinade (discard marinade), and place on prepared baking sheet. Broil, without turning, until medium-rare, 8 to 10 minutes. Let rest 5 minutes. Slice thinly on the diagonal, across the grain.

4.     In a large bowl, toss cabbage and cucumber with reserved dressing; divide among four plates. Top salad with steak and peanuts.

Lemon Parmesan Salad Dressing

Ingredients

Makes 1 cup

·       3/4 cup extra-virgin olive oil

·       1/4 cup freshly squeezed lemon juice

·       1/4 cup Parmesan cheese

·       1/4 teaspoon salt

·       1/8 teaspoon pepper

·       Pinch of sugar

Directions

1.     In a jar combine all ingredients. Shake well to combine.

 

Cilantro-Lime Salad Dressing

Ingredients

Makes 2 cups

·       Half of a 10-ounce container of soft silken tofu, drained

·       1/3 cup fresh lime juice

·       1/4 cup chopped shallots

·       1 tablespoon grainy Dijon mustard

·       1 teaspoon cider vinegar

·       1/4 cup finely chopped fresh cilantro

·       Coarse salt and ground pepper

Directions

1.     In a blender, combine tofu, lime juice, 1/3 cup water, shallots, mustard, vinegar, and half the cilantro; season with salt and pepper. Blend on high speed until completely smooth. Stir in remaining cilantro.

Red-and-Green Salad with Cranberry Vinaigrette

Ingredients

Serves 8

·       1 head green leaf (about 5 ounces)

·       1 head red-leaf lettuce (about 10 ounces)

·       4 ounces baby spinach

·       1/2 cup fresh or frozen (thawed) cranberries

·       1 tablespoon raspberry vinegar

·       2 teaspoons freshly squeezed lime juice

·       1 teaspoon sugar

·       1/2 teaspoon coarse salt

·       1/4 cup extra-virgin olive oil

·       3/4 cup dried cranberries

·       1 1/2 ounces manchego cheese

Directions

1.     Tear green leaf and red-leaf lettuce into bite-size pieces; combine with spinach in a large bowl. Set aside.

2.     In a blender, combine cranberries, vinegar, lime juice, sugar, salt, and oil; puree until mixture is smooth.

3.     Sprinkle dried cranberries over salad greens in bowl; toss to combine. Divide salad among serving plates. Using a vegetable peeler to shave thin slices, divide cheese among individual salads. Serve with cranberry vinaigrette on the side.

Grilled Vegetable Salad

Ingredients

Serves 4

  • FOR THE VEGETABLES
  • 1/2 cup balsamic vinegar
  • 2 teaspoons extra-virgin olive oil
  • 3 tablespoons chopped fresh oregano
  • 1/2 teaspoon red-pepper flakes
  • 2 garlic cloves, finely chopped
  • 1 medium red onion, cut into 1/4-inch rings
  • 2 red bell peppers, quartered lengthwise
  • 8 portobello mushroom caps, gills scraped out with a spoon
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 3 ounces grated fontina cheese (1 cup)
  • 4 slices rustic bread, halved diagonally
  • FOR THE SALAD
  • 1 teaspoon extra-virgin olive oil
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 5 ounces mixed salad greens

Directions

  1. Make the vegetables: Combine vinegar, oil, oregano, red-pepper flakes, and garlic. Pour over onion, peppers, and mushrooms on a rimmed baking sheet. Marinate at room temperature, turning occasionally, for 30 minutes.
  2. Preheat grill to medium-high. Remove vegetables from marinade, and reserve marinade. Season vegetables with the salt and pepper; grill, turning and brushing occasionally with marinade, until tender, 5 to 6 minutes for onion, 10 to 12 minutes for peppers and mushrooms. Fill mushrooms with cheese; grill until cheese melts, about 30 seconds. Grill bread until toasted, about 30 seconds per side.
  3. Make the salad: Whisk together oil, the salt and pepper, and 3 tablespoons reserved marinade; toss with greens. Serve with vegetables and bread.

 

Mess o' Greens

Ingredients

Serves 10 to 12

  • 2 tablespoons olive oil
  • 5 medium leeks, white and light-green parts only, cut into 1/4-inch rounds
  • 2 cloves garlic, peeled
  • 1 teaspoon crushed red-pepper flakes
  • 1 smoked turkey wing (4 to 6 ounces), cut into 3-inch pieces
  • 3 pounds greens, such as collard, mustard, turnip, and kale, washed thoroughly, trimmed, and torn into pieces
  • 1/4 cup dry white wine
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  1. Heat olive oil in a large stockpot or casserole over medium-high heat until hot, 2 to 3 minutes. Add leeks and garlic; stir to coat. Cook, stirring, until leeks are softened but not brown, about 3 minutes. Add red-pepper flakes, smoked turkey wing, and greens; if necessary add greens in several batches.
  2. Add wine; cover. Steam greens, turning occasionally, 8 to 10 minutes. Uncover, add salt and pepper, and cook, tossing occasionally, 3 minutes more. Discard turkey and garlic, and serve.

Licorice Mint Iced Tea

Ingredients

Serves 4

  • 2 1/2 teaspoons dried licorice root
  • 1 cinnamon stick
  • 1/2 cup dried peppermint leaves
  • 1/2 cup raw honey
  • 4 sprigs of fresh mint (optional)

Directions

  1. In a large pot bring 6 cups of water to a boil over high heat. Stir in the licorice and cinnamon; lower to a simmer, partially cover the pot, and simmer for 10 minutes. Remove from heat, stir in peppermint, cover, and steep for 10 minutes.
  2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heatproof bowl. Strain tea, pressing on herbs to extract all liquid. Stir in honey until dissolved and let cool completely, about 1 hour. Fill four tall glasses with ice. Pour tea over ice and garnish each glass with a mint sprig, if desired. Serve immediately.

Brewed Sun Tea

Ingredients

Makes 1 gallon

  • 1 ounce tea, bagged or loose
  • 1 gallon water
  • 1 sunny day
  • Fresh mint sprigs or citrus slices, for garnish

Directions

  1. Place the tea in a lidded jar that will hold at least one gallon. Fill the jar with a gallon of water, and tighten the lid.
  2. Place the jar in a sunny spot outdoors, and allow the tea to brew for 4 hours.

Chamomile Cooler

Chamomile and lemon-flavored herbs create a delicate, delightful tea. We used lemon verbena, which lends a pleasantly sweet flavor. But you can also substitute lemon balm, lemon thyme, lemon basil, or lemon-scented geranium for equally tasty variations to this light, soothing blend.

Ingredients

Serves 4

  • 1/2 cup dried chamomile flowers
  • 2 tablespoons dried lemon verbena leaves
  • 1/3 cup raw honey

Directions

  1. In a large pot bring 6 cups of water to a boil over high heat. Remove pot from heat and stir in the chamomile and lemon verbena. Cover and steep for 10 minutes.
  2. Meanwhile, place a large strainer lined with cheesecloth or a damp paper towel over another pot or heat-proof bowl. Strain tea, pressing on the herbs to extract all liquid. Stir in honey until it dissolves, and let the tea cool completely, about 1 hour. Fill four tall glasses with ice. Pour tea over ice and serve immediately.

Rather than using dried herbs, Use a ratio of 2 tablespoons fresh herbs to 2 cups boiling water. A single herb, such as basil, makes a great tea, or you can experiment with combinations that might include sage, rosemary, and lavender.

Cough-Control Tea
1. Pour hot water over 2 teaspoons organic lemon rinds, 1 teaspoon sage, and 1/2 teaspoon thyme. (Dried or fresh herbs can be used.)

2. Cover and steep for 15 minutes.

3. Strain tea, then add juice of 1/2 lemon and 1 tablespoon honey.

4. Drink two to three cups daily for cough relief.