recipe

Recipe

Chilled Dill Rainbow Carrot Salad

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Recipe of the week, July 23:
Chilled Dill Rainbow Carrot Salad

Ingredients:

  • 2 cups rainbow carrots, thinly sliced
  • 1/2 cup red onions or shallots, diced
  • 1 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 2-3 Tbsp fresh dill, chopped
  • salt and pepper to taste

Directions:

  1. Boil rainbow carrots until tender yet crisp, about two minutes. Rinse under cold water and drain.
  2. Combine carrots and onions. Mix remaining ingredients in small bowl until well blended.
  3. Pour over carrot mixture and toss well.
  4. Refrigerate at least three hours to blend flavors. Makes four servings.
Recipe

Macaroni and Cheese With Cauliflower

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Recipe of the week, July 5:
Macaroni and Cheese With Cauliflower (From Real Simple Magazine)

Ingredients:

  • 12 ounces multigrain elbow macaroni
  • 1 head cauliflower, roughly chopped
  • 4 slices multigrain bread, torn
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 3 tablespoons olive oil
  • kosher salt and black pepper
  • 1 onion, finely chopped
  • 1 1/2 cups grated extra-sharp Cheddar (6 ounces)
  • 1 1/2 cups reduced-fat sour cream
  • 1/2 cup 1 percent milk
  • 1 tablespoon Dijon mustard

Directions:

  1. Heat oven to 400° F.
  2. Cook the pasta according to the package directions, adding the cauliflower during the last 3 minutes of cooking time; drain.
  3. Meanwhile, pulse the bread in a food processor until coarse crumbs form. Add the parsley, 2 tablespoons of the oil, and ¼ teaspoon each salt and pepper; pulse to combine.
  4. Return the pasta pot to medium heat and add the remaining tablespoon of oil. Add the onion, ¾ teaspoon salt, and ½ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 5 minutes.
  5. Mix in the pasta and cauliflower and the cheese, sour cream, milk, and mustard.
  6. Transfer to a shallow 3-quart baking dish, sprinkle with the bread crumbs, and bake until golden brown, 12 to 15 minutes.
CSA members, Recipe

Vegetarian Carbonara with Summer Greens

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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.

Ingredients:

  • 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

Directions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to directions. Drain and set aside.
  2. 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.
  3. Increase heat to medium, add the radishes and the leeks, and cook until turning translucent, about 5 minutes, stirring regularly.
  4. Add the chard and spinach, returning heat to low, and cook until wilted and radishes and leeks fully cooked, another 5 minutes.
  5. 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.
  6. Add the chard/spinach mixture, chives, and the parmesan and continue tossing vigorously until all nicely mixed and coated.
  7. Serve with additional parmesan to taste and truffle salt.
Recipe

Sautéed Kale with Kohlrabi

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Recipe of the week, June 14:
Sautéed Kale with Kohlrabi

Ingredients:

  • 1 1/4 pound kohlrabi, bulbs peeled
  • 1/2 teaspoon grated lime zest
  •  2 tablespoons fresh lime juice
  • 1/4 cup extra-virgin olive oil, divided
  • 2 pounds kale (2 bunches), stems and center ribs discarded
  • 5 garlic cloves, finely chopped
  • 1/3 cup salted roasted pistachios, chopped

Directions:

  • Very thinly slice kohlrabi with slicer.
  • Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.
  • Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. 3Toss kale with kohlrabi and pistachios.
  • Read more on epicurious.com
CSA members, Recipe

Sweet and Spicy Green Beans

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Recipe of the week, Aug. 16: Sweet and Spicy Green Beans

Ingredients:        

  • 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

Directions:

  1. Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  2. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  3. 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.