In today's "Taste" section of The Sun, I noticed a reminder about the paper's "Backyard Harvest" series, a compilation of recipes featuring seasonal and regional produce. Recent recipes call for a lot of the items we've received lately, so check it out:
http://www.baltimoresun.com/entertainment/dining/bal-backyardharvest,0,5567687.storygallery
...and post if you've made something good!
Wednesday, July 30, 2008
Friday, July 25, 2008
Zucchini, squash & broccoli with tomato crab meat sauce over whole wheat penne pasta
Here's something I made last night after getting home at 9pm (not from work, don't worry, but from tennis). It was late, we were hungry and I wanted something light and quick. So here it is. It'll probably take me longer to post this than it took me to make this dish, but then, I'm a slow typist and I do have a way with the chef knife.
While the salted water for pasta gets to a boil, heat up some vegetable oil in a pan over medium heat. Add chopped onion, garlic and hot red pepper flakes , cook until the garlic starts to become fragrant or to color a bit then add the chopped veggies. If you're not ready with the veggies, add some white wine, to cool down the cooking process a bit. The veggies do not need much cooking (as they are perfectly good raw), so 5 minutes after adding the veggies, add the chopped tomato and the crab meat (you don't need a lot, though the more the better) and turn off the heat. Sprinkle herbs on top of the veggies and in the cooked pasta and serve hot.
The best thing about this dish is that it can be done really quickly and is really versatile. In the winter I make a white wine cream sauce , and I usually add whatever veggies I have in the fridge. Crab meat is pricey and hard to come by, but one can easily use shrimp or fish or mushrooms. The leftovers are great too (even cold, as I had today for lunch). I omitted any quantities from this recipe because I really like the freedom to add as much of something as I like or have, and as I need. Enjoy!
While the salted water for pasta gets to a boil, heat up some vegetable oil in a pan over medium heat. Add chopped onion, garlic and hot red pepper flakes , cook until the garlic starts to become fragrant or to color a bit then add the chopped veggies. If you're not ready with the veggies, add some white wine, to cool down the cooking process a bit. The veggies do not need much cooking (as they are perfectly good raw), so 5 minutes after adding the veggies, add the chopped tomato and the crab meat (you don't need a lot, though the more the better) and turn off the heat. Sprinkle herbs on top of the veggies and in the cooked pasta and serve hot.
The best thing about this dish is that it can be done really quickly and is really versatile. In the winter I make a white wine cream sauce , and I usually add whatever veggies I have in the fridge. Crab meat is pricey and hard to come by, but one can easily use shrimp or fish or mushrooms. The leftovers are great too (even cold, as I had today for lunch). I omitted any quantities from this recipe because I really like the freedom to add as much of something as I like or have, and as I need. Enjoy!
Parmesan-Crusted Squash recipe from Whole Foods
We used up all our yellow squash last night with this recipe. The result is a crunchy, salty exterior with a delightful sweet, burst in the middle! We added extra olive oil to the pesto so that it stuck more easily to the squash.
-Johanna
Parmesan-Crusted Squash with Fresh Tomato Sauce
Vegetarian
Fresh and sundried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.
Serves 6
* 1/2 cup panko breadcrumbs
* 1/2 cup shredded Parmigiano-Reggiano
* 1/4 cup chopped parsley
* 1/2 teaspoon red pepper flakes
* 1/2 cup prepared basil pesto
* 2 pounds zucchini or yellow squash, cut on an angle into ½-inch thick rounds
* 4 oil-packed sun-dried tomatoes, drained
* 1 pound ripe tomatoes, cored and quartered
* 1/2 cup orange juice
* Salt and pepper to taste
Preheat oven to 425° F. Line a baking sheet with parchment paper; set aside.
Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.
Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.
Nutrition Info
Per serving (about 10oz/291g-wt.): 220 calories (130 from fat), 14g total fat, 3g saturated fat, 8g protein, 17g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 540mg sodium
-Johanna
Parmesan-Crusted Squash with Fresh Tomato Sauce
Vegetarian
Fresh and sundried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.
Serves 6
* 1/2 cup panko breadcrumbs
* 1/2 cup shredded Parmigiano-Reggiano
* 1/4 cup chopped parsley
* 1/2 teaspoon red pepper flakes
* 1/2 cup prepared basil pesto
* 2 pounds zucchini or yellow squash, cut on an angle into ½-inch thick rounds
* 4 oil-packed sun-dried tomatoes, drained
* 1 pound ripe tomatoes, cored and quartered
* 1/2 cup orange juice
* Salt and pepper to taste
Preheat oven to 425° F. Line a baking sheet with parchment paper; set aside.
Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.
Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.
Nutrition Info
Per serving (about 10oz/291g-wt.): 220 calories (130 from fat), 14g total fat, 3g saturated fat, 8g protein, 17g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 540mg sodium
Thursday, July 24, 2008
this week's share
what a diverse bounty!! i told you the greens would eventually be replaced with the brilliant colors of summer. although i must admit i do miss them sometimes! so last night i managed to use the onions, anaheim peppers (my addition to the recipe), potatoes and corn in one recipe!! it's from gourmet magazine and was quite tasty! if you aren't feeding a lot i suggest freezing half of it for later. http://www.epicurious.com/recipes/food/views/POTATO-CORN-CHOWDER-242862
there is also another recipe that we are going to try tonight with the eggplant. i'll let you know how it goes. marinated eggplant with capers and mint. it calls for japanese or italian eggplant but i'm going with the regular ones that we got yesterday! http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842
on a side note...does anyone know why the red leaf lettuce is no longer quite so red? i wonder if it has something to do with the heat or the later part of the season? when we first started getting it the leaves were deep red all the way down and now there's barely a red tinge on the tips. just curious.
there is also another recipe that we are going to try tonight with the eggplant. i'll let you know how it goes. marinated eggplant with capers and mint. it calls for japanese or italian eggplant but i'm going with the regular ones that we got yesterday! http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842
on a side note...does anyone know why the red leaf lettuce is no longer quite so red? i wonder if it has something to do with the heat or the later part of the season? when we first started getting it the leaves were deep red all the way down and now there's barely a red tinge on the tips. just curious.
another resource for recipes
this link was sent to me by one of our predoctoral fellows. it is her brother's farm CSA and has an excellent drop down list of recipes for seasonal produce. it is in california so they have way more fruit and veggie options but i think everything we get is listed. http://www.tdwilleyfarms.com/csa/frrecipes.html
if you have trouble clicking on the recipes check your pop-up blocker!
if you have trouble clicking on the recipes check your pop-up blocker!
Friday, July 18, 2008
Frittata
Found this frittata recipe on epicurious.com. great for our csa veggies. you could probably subsitute (and add even more of) any greens. the chard really goes to nothing, especially when it's finely chopped. i did not use prosciutto or zucchini blossoms, and it was perfect without them. used a tiny bit of feta to make up for the saltiness lost with the prosciutto, but it was probably not even necessary. the parmesan is perfect. as this was my first frittata experience, i was afraid to be aggressive when it was cooking on the stove before the oven (recipe says to lift cooked egg to let raw egg go to bottom), but don't be afraid to shake it up a lot. it'll come out fine in the end. just watch carefully when it's in the oven so that it doesn't dry out!Active time: 35 min Start to finish: 40 min
Servings: Makes 6 servings.
Ingredients
6 large fresh basil leaves, chopped
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1 oz prosciutto, finely chopped
1 tablespoon olive oil
1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
12 scallions, trimmed and finely chopped
5 zucchini blossoms*
2 oz finely grated Parmigiano-Reggiano (1 cup)
Preparation
Preheat broiler.
Whisk together eggs, basil, parsley, salt, and pepper in a bowl.
Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.
Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.
*Available at many farmers markets and specialty produce markets.
You can see the recipe/reviews at http://www.epicurious.com/recipes/food/views/SUMMER-VEGETABLE-FRITTATA-109668
Thursday, July 17, 2008
top three!
CSA'ers.
change the title to 11 best foods you ARE eating and give yourself a pat on the back. here you are: chard, cabbage, and beets!
http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/
and a few quick suggestions for you on cooking with these three.
1) cabbage: make kraut. you get the benefits of the cabbage PLUS the benefits of the organisms you cultivate in your own kitchen. sandorkraut has a great tutorial. mixing red and green cabbage together makes for gorgeous pink kraut. i recommend throwing in slices of garlic for its anti-inflammatory, potential heart health contributions, manganese and selenium.
http://www.wildfermentation.com/resources.php?page=sauerkraut
2) beets: grate and toss with plain yogurt, mint, lemon juice, and salt/pepper for a tasty lunch.
3) chard: affectionately termed "chard-y pie" by friends, this stuff is amazing! i'd recommend kicking up the amount of chard in the filling (and feel free to throw in kale, beet greens, onion tops, etc). enjoy!
Swiss Chard Tart with a Potato Crust (from Stonewall Kitchen's cookbook "Harvest")
This tart makes two. If you want to save one for another day, cook them both in the oven, and store the second one in the fridge to reheat for dinner later in the week.
1 ½ lbs Swiss chard, stems trimmed and leaves washed and coarsely chopped
¼ c. plus 2 Tbs. olive oil
1 garlic clove, thinly sliced
Salt and pepper
2 large potatoes
3 tsp. chopped fresh thyme
1 heaping c. freshly grated Parmesan cheese
2 large eggs
2 c. ricotta
1. In large skillet, heat oil over medium heat. Cook chard and garlic (half first, then the other half), stirring frequently. Season with salt and pepper. Cook for 10 minutes, stirring until the chard is just tender. Blot excess liquid with a paper towel and let cool.
2. To make the crust, slice the potatoes very thinly. Create a thin layer of the potato slices on the bottom and the sides of two pie plates, slightly overlapping them to make a solid “crust”. Drizzle 2 Tbs. of oil over each crust, swirling the pan slightly so the oil drips to the bottom. Sprinkle each crust with ½ tsp. thyme, some salt and pepper, and a heaping ¼ c. of Parmesan.
3. Preheat oven to 400 degrees. Whisk eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp. thyme, and the remaining ½ c. Parmesan. Season with salt and pepper. Add the cooled sautéed chard and mix well. Divide the filling between the two crusts and press down lightly.
4. Bake the tart for 20 minutes. Reduce heat to 350 degrees and bake for another 10 minutes. The potato curst should turn brown and crisp, and the filling should feel solid and firm when gently touched. Let cool about 5 minutes.
be well!
dana
change the title to 11 best foods you ARE eating and give yourself a pat on the back. here you are: chard, cabbage, and beets!
http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/
and a few quick suggestions for you on cooking with these three.
1) cabbage: make kraut. you get the benefits of the cabbage PLUS the benefits of the organisms you cultivate in your own kitchen. sandorkraut has a great tutorial. mixing red and green cabbage together makes for gorgeous pink kraut. i recommend throwing in slices of garlic for its anti-inflammatory, potential heart health contributions, manganese and selenium.
http://www.wildfermentation.com/resources.php?page=sauerkraut
2) beets: grate and toss with plain yogurt, mint, lemon juice, and salt/pepper for a tasty lunch.
3) chard: affectionately termed "chard-y pie" by friends, this stuff is amazing! i'd recommend kicking up the amount of chard in the filling (and feel free to throw in kale, beet greens, onion tops, etc). enjoy!
Swiss Chard Tart with a Potato Crust (from Stonewall Kitchen's cookbook "Harvest")
This tart makes two. If you want to save one for another day, cook them both in the oven, and store the second one in the fridge to reheat for dinner later in the week.
1 ½ lbs Swiss chard, stems trimmed and leaves washed and coarsely chopped
¼ c. plus 2 Tbs. olive oil
1 garlic clove, thinly sliced
Salt and pepper
2 large potatoes
3 tsp. chopped fresh thyme
1 heaping c. freshly grated Parmesan cheese
2 large eggs
2 c. ricotta
1. In large skillet, heat oil over medium heat. Cook chard and garlic (half first, then the other half), stirring frequently. Season with salt and pepper. Cook for 10 minutes, stirring until the chard is just tender. Blot excess liquid with a paper towel and let cool.
2. To make the crust, slice the potatoes very thinly. Create a thin layer of the potato slices on the bottom and the sides of two pie plates, slightly overlapping them to make a solid “crust”. Drizzle 2 Tbs. of oil over each crust, swirling the pan slightly so the oil drips to the bottom. Sprinkle each crust with ½ tsp. thyme, some salt and pepper, and a heaping ¼ c. of Parmesan.
3. Preheat oven to 400 degrees. Whisk eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp. thyme, and the remaining ½ c. Parmesan. Season with salt and pepper. Add the cooled sautéed chard and mix well. Divide the filling between the two crusts and press down lightly.
4. Bake the tart for 20 minutes. Reduce heat to 350 degrees and bake for another 10 minutes. The potato curst should turn brown and crisp, and the filling should feel solid and firm when gently touched. Let cool about 5 minutes.
be well!
dana
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