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PRODUCE |
RECIPES |
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Ingredients
Serves 8 ·
2 tablespoons olive oil ·
3 yellow onions, chopped ·
3 cloves garlic, finely chopped ·
1 stalk celery, chopped ·
5 cups tomato juice ·
1 1/2 pounds small white potatoes, halved ·
1 cup dry white wine ·
4 sprigs thyme ·
1 small celeriac, peeled and cut into
1/2-inch pieces ·
2 carrots, peeled and cut into 1/2-inch
pieces ·
1 small bulb fennel, cored and chopped ·
16 ounces canned whole tomatoes, peeled,
seeded, and coarsely chopped, juice reserved ·
1 (4-ounce) Parmigiano-Reggiano rind ·
1 small head escarole, very thinly sliced ·
1/4 cup roughly chopped flat-leaf parsley ·
Salt and freshly ground black pepper Directions
1.
Heat olive oil in a large heavy stockpot
over medium heat. Add onion, garlic, and celery. Cook until light brown,
stirring occasionally, about 10 minutes. 2.
Add tomato juice, 5 cups water, potatoes,
and wine. Bring to a boil. Reduce heat to simmer, and cook 5 minutes. Add
thyme, celeriac, carrots, fennel, chopped tomatoes, reserved juice, and
Parmigiano-Reggiano rind; stir well to combine. Cook until vegetables are
fork-tender, 15 to 20 minutes. 3.
Stir in escarole and parsley. Cook until
escarole wilts. Season to taste with salt and pepper. Baby Fennel and Red Grapefruit Salad Ingredients
Serves 4 to 6 ·
4 to 6 large red grapefruit, peeled ·
6 to 8 small heads of fennel, trimmed and
thinly sliced crosswise ·
1/4 cup whole parsley leaves ·
1 tablespoon extra-virgin olive oil ·
Fleur de sel ·
Freshly ground black pepper ·
1 teaspoon bee pollen (optional) Directions
1.
Using a serrated knife, cut grapefruit into
4 sections, setting tough centers aside. Cut each section in half crosswise
and add to a large bowl along with sliced fennel and parsley. 2.
Squeeze juice from reserved grapefruit
centers over grapefruit, fennel, and parsley. Drizzle with olive oil and
season with fleur de sel and pepper. Gently toss to combine. Mediterranean Grain Salad Ingredients
Serves 1 ·
1/3 cup medium-grind bulgur ·
Coarse salt and ground pepper ·
1 cup grape tomatoes, halved ·
1/2 cup fresh parsley, chopped ·
1/2 small shallot, minced ·
1 tablespoon red-wine vinegar ·
2 teaspoons olive oil ·
1 ounce fresh goat cheese, crumbled Directions
1.
In a heatproof bowl, mix bulgur with 1/4
teaspoon salt and 1 cup boiling water. Cover, and let stand until tender but
slightly chewy, about 30 minutes. 2.
Drain bulgur in a fine-mesh sieve, pressing
to remove liquid; return to bowl. Add tomatoes, parsley, shallot, vinegar,
and oil. Season with salt and pepper, and toss. Top with cheese. Helpful Hint
Bulgur is precooked wheat that's been dried and cracked. It
has a nutty taste and is sold alongside rice in many supermarkets Fried Green Beans with Sweet Hot
Mustard Ingredients
Serves 4 ·
1 1/4 cups ·
1/8 teaspoon dry mustard ·
1 tablespoon plus 1 teaspoon hot sauce ·
3 tablespoons light soy sauce ·
3/4 cup honey ·
Grapeseed oil, for frying ·
4 egg whites ·
3 cups flour ·
2 3/4 cups plus 2 tablespoons club soda or
seltzer ·
1 pound green beans, trimmed ·
Coarse salt Directions
1.
Place Dijon mustard, dry mustard, hot sauce,
soy sauce, and honey in a small saucepan over low heat. Whisk until
ingredients are well incorporated and sauce is warm, about 5 minutes.
Transfer to a small bowl; set aside to cool. 2.
Line a plate with paper towels and set
aside. Place oil in a large pot so that it reaches a depth of 4 inches. Heat
over medium-high heat until oil reaches 350 degrees on a deep-fry
thermometer. 3.
Meanwhile, in a large bowl, whisk egg whites
together until soft peaks form. Whisk in flour and club soda. Working in
small batches, dip beans into batter, letting any excess drip off. Carefully
lower beans into oil. Cook, stirring periodically to keep beans from sticking
together, until light golden brown, about 3 minutes. Remove beans from oil
using a slotted spoon and transfer to the paper towel-lined plate; season
with salt. 4.
Let oil return to 350 degrees on the
deep-fry thermometer and repeat process until all beans have been fried. 5.
Serve beans immediately with mustard sauce. 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. Mashed Sweet and Russet Potatoes with Herbs Ingredients
Serves 4 ·
4 garlic cloves (do not peel) ·
1/2 teaspoon extra-virgin olive oil ·
2 medium sweet potatoes, pricked with a fork
(about 1 pound total) ·
2 medium russet potatoes, pricked with a
fork (about 1 pound total) ·
1 tablespoon unsalted butter ·
2 tablespoons coarsely chopped fresh
flat-leaf parsley, plus a sprig for garnish ·
1 tablespoon finely chopped fresh sage ·
1 3/4 teaspoons coarse salt ·
Pinch of freshly ground pepper ·
1/2 cup plain low-fat yogurt Directions
1.
Preheat oven to 400 degrees, with racks in
center and lower thirds. Put garlic on a small piece of foil; drizzle with
oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and
the potatoes on center rack; place a baking sheet on lower rack to catch the
juices. 2.
Bake, flipping halfway through, until the
sweet potatoes are very tender when pierced with the tip of a knife, about 45
minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to
bake russet potatoes until very tender, about 15 minutes more. Remove from
oven; let cool slightly, about 5 minutes. 3.
Peel potatoes. Pass through a ricer or a
food mill into a medium bowl. Squeeze garlic from skins into bowl with
potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt,
and serve. Roasted
Paprika Chicken with Greens and Grains Ingredients
Serves 4 ·
1 tablespoon sweet paprika ·
Coarse salt and ground pepper ·
1 whole chicken (3 1/2 to 4 pounds), cut
into 8 pieces ·
3/4 cup bulgur ·
2 tablespoons fresh lemon juice ·
1 pound mustard greens (thick stems
removed), torn into bite-size pieces and rinsed but not dried Directions
1.
Preheat oven to 475 degrees, with racks in
upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub
with spice mixture. Roast on upper rack, basting with pan drippings once,
until an instant-read thermometer inserted in thickest part of a breast
(avoiding bone) registers 165 degrees, 25 to 30 minutes. 2.
Meanwhile, mix bulgur in a medium bowl with
1 1/2 cups boiling water and 1/2 teaspoon salt. Cover; let sit until tender
but still chewy, about 30 minutes. Drain in a fine-mesh sieve, pressing down
on bulgur to remove liquid; return to bowl, and toss with 1 tablespoon lemon
juice. 3.
When chicken is done, transfer to a plate,
and loosely tent with aluminum foil (reserve baking sheet with drippings).
Place mustard greens on baking sheet, and toss with drippings; season with
salt and pepper. Roast on lower rack, until wilted, about 5 minutes. Toss
greens with remaining tablespoon lemon juice. Serve chicken with mustard
greens and bulgur. |