Recipe of the week, June 25:
Vegetarian Carbonara with Summer Greens (A big thanks to local blog, Shut Up & Cook, for sharing this awesome recipe!)
Carbonara is typically made with pancetta or bacon, but I didn’t have any and thought a vegetarian twist on the Italian classic might work. The radishes give it some nice bulk, and when the beaten egg is slowly added as you vigorously toss the pasta you get a rich sauce you’d swear had heavy cream in it.
- 1 lb pasta, whatever is in the cupboard
- 3 TB Olive Oil
- 3 cloves garlic, minced
- 1 leek, white part only, thinly sliced
- 1 bundle of radishes, about 6, washed and thinly sliced with a mandolin
- 1 bunch chard, washed and coarsely chopped
- 1 bag spinach, washed
- 1/2 cup chives, thinly sliced (this seems like a lot, but is delicious and gives it a nice kick)
- 3 eggs, beaten
- 1/2 cup good parmesan cheese grated, plus more to taste
- Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
- Meanwhile, in a large non-stick pan over medium-low heat, cook the garlic in the olive oil until just beginning to turn golden, 2-3 minutes.
- Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
- Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
- To assemble take the warm pasta (you don’t want it too hot or the egg will scramble), and vigorously tossing with tongs slowly add the beaten egg, until it creates a rich coating.
- Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
- Serve with additional parmesan to taste and truffle salt.
Recipe of the week, Aug. 16: Sweet and Spicy Green Beans
- half pound fresh green beans
- 2 tablespoons soy sauce
- 1 clove garlic, minced
- 1 teaspoon chili flakes
- 1 teaspoon honey
- 2 teaspoons canola oil, or butter
- Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
- In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
- Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Recipe of the week, Aug. 9: Harvard Beets
- 1 (16 ounce) can beets
- 1/2 cup white vinegar
- 3/4 cup white sugar
- 1 tablespoon cornstarch
- salt to taste
If you use fresh beets, clean peel and boil until almost tender. Add other ingredients and complete recipe. Drain the beet liquid into a medium saucepan. To the liquid add vinegar, sugar, cornstarch and salt. Bring to a boil over medium-high heat. Reduce heat to medium; stir in beets and cook until heated through.
Recipe of the week, Aug. 2: Sweet and Sour Red Cabbage
- 1 medium head red cabbage, cored and sliced
- 2 large tart apples, peeled and sliced
- 1 medium sweet onion, sliced and separated into rings
- 1 1/2 cups water
- 1 cup cider vinegar
- 1/2 cup sugar
- 1 tablespoon butter
- 1 teaspoon salt
- 6 whole peppercorns
- 2 whole allspice
- 2 whole cloves
- 1 bay leaf
- 2 teaspoons cornstarch
- 2 teaspoons cold water
In a Dutch oven or large pot, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch and cold water until smooth; stir in cabbage mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Check out this recipe from HFO fans Alicia and Caleb!
You can view the complete recipe online at Epicurous
Shaved Summer Squash Salad
- 3 tablespoons whole almonds
- 1 pound summer squash (a mix of green and yellow)
- 2 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 minced garlic clove
- Kosher salt and freshly ground black pepper
- Baby arugula
- Pecorino cheese
Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.
In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.