Sharing My Share

Aug 24 2014
CSA Week 13: August 23, 2014
heirloom tomatoes
cucumbers
arugula
cherry tomatoes
rainbow chard
lettuce
sweet peppers
beefsteak tomatoes
eggs

CSA Week 13: August 23, 2014

  • heirloom tomatoes
  • cucumbers
  • arugula
  • cherry tomatoes
  • rainbow chard
  • lettuce
  • sweet peppers
  • beefsteak tomatoes
  • eggs

1 note  /  

Aug 19 2014
CSA Week 12: August 16, 2014
corn
Swiss chard
lettuce
tomatoes
bell peppers
cucumbers
coffee
eggs

CSA Week 12: August 16, 2014

  • corn
  • Swiss chard
  • lettuce
  • tomatoes
  • bell peppers
  • cucumbers
  • coffee
  • eggs

1 note  /  

Aug 15 2014

The Easiest Black Bean & Corn Salad

Some days, you really just need something quick to whip up as a side dish. This is a recipe for one of those days!

I tend to keep cooked beans in my freezer (as easy as canned, but you have more control over the amount you use and how salty they are!), and I often “process” my CSA produce the day I pick it up. For corn, that often means taking the kernels off the cob and freezing them, sometimes cooked and sometimes raw.

This recipe takes canned or frozen cooked black beans, frozen corn, and bottled hot sauce to make a great little side dish or salsa to serve as a quick snack or an easy addition to dinner. If I had cilantro, I would have thrown a nice big handful of that in, too, but work with what you’ve got!

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Black Bean and Corn Salad

yield: 2-3 servings

Ingredients:

  • 1 cup cooked corn kernels
  • 1 cup cooked black beans (drained and rinsed if you’re using canned)
  • 1 medium red onion, diced
  • 2-3 tbsp. lime juice
  • 2 tsp. cumin powder
  • 1 tbsp. of your favorite hot sauce, or to taste
  • salt and pepper, to taste

Instructions:

  1. Combine all of the ingredients in a medium bowl, and mix together. Taste, and add more seasoning (hot sauce, salt, pepper, lime juice) if necessary.
  2. Serve room temperature or chilled.

Bon appétit!

—l.e.d.g.

1 note  /  

Aug 13 2014

Tarragon Summer Squash Gratin

In the height of summer, anything that keeps the heat out of my kitchen is welcome. Cold vegetable salads are a staple of my summer cooking, but I like variety, so I don’t want all of my vegetable dishes to be cold.

Gratins are great at filling my desire for both a bearable temperature in my apartment and for a warm meal. A brief pre-cooking on the stovetop (sautéing or steaming) plus a few minutes in the broiler, and you’re done. Warm meal, minimal sweating!

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Tarragon Summer Squash Gratin

yield: 2-3 servings

Ingredients:

  • 1.5 pounds summer squash, sliced into rounds 1/2” thick
  • 2 shallots, diced
  • 2-3 large garlic cloves, minced
  • 2 tbsp. fresh tarragon leaves or 1 tbsp. dried
  • salt and pepper to taste
  • 1/4 cup olive oil
  • 1/2 cup panko bread crumbs
  • 1/2 cup hard cheese, like Parmesan or Asiago, grated
  • 2 tbsp. toasted pine nuts

Instructions:

  1. Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Add the shallots and garlic, and sauté for 2 minutes.
  2. Add the squash to the skillet, season with salt and pepper, and sauté until the squash are just beginning to soften, about 5 minutes. Stir in the tarragon and turn off the heat.
  3. Arrange the squash in an even layer to fill the whole skillet. Top with breadcrumbs, cheese, pine nuts, and a little more salt and pepper, then drizzle with remaining olive oil.
  4. Place the skillet under a broiler for 3-4 minutes, until the topping turns golden brown.

Bon appétit!

—l.e.d.g.

2 notes  /  

Aug 09 2014
CSA Week 11: August 9, 2014
eggs
lettuce
corn
carrots
tomatoes
summer squash
red cabbage
garlic
kirby cucumbers
First tomatoes of the season!

CSA Week 11: August 9, 2014

  • eggs
  • lettuce
  • corn
  • carrots
  • tomatoes
  • summer squash
  • red cabbage
  • garlic
  • kirby cucumbers

First tomatoes of the season!

2 notes  /  

Aug 08 2014

Green Bean & Red Onion Salad

I’m going to let you in on a secret: I almost never make the same summer salad more than once. It’s surprisingly easy when you follow patterns rather than recipes. My pattern for great vegetable side dishes is: showcase vegetable (raw or blanched, depending on the type) + red onion or scallions + vinaigrette + fresh herbs. That’s it. With those four things, you can invent new dishes all the time; I didn’t feel like having a hot green bean dish this week, so I blanched them and turned them into a salad. Easy peasy!

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Green Bean & Red Onion Salad

yield: 4 servings

Ingredients:

  • 1 pound haricot vert, ends trimmed
  • 2 small red onions, peeled, cut in half, then sliced thinly
  • 3 cloves garlic
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp. Dijon mustard
  • salt and pepper to taste
  • 2-3 tbsp. chopped parsley

Instructions:

  1. Fill a medium-sized pot with 3-4 inches of water. Bring to a boil, add the green beans, and cook them for 3-4 minutes, until they are tender but still crisp. Drain the green beans, then shock them in an ice water bath. Thoroughly drain, and set aside.
  2. In a medium bowl, whisk together the garlic, olive oil, vinegar, mustard, and salt and pepper. Add in the green beans, onions, and parsley, and toss to coat the vegetables with the dressing.
  3. Refrigerate for anywhere from an hour to a day; toss again before serving, and serve chilled.

Bon appétit!

—l.e.d.g.

1 note  /  

Aug 06 2014

Refrigerator Pickles

I spent most of my life thinking I hated pickles, and I’m not entirely sure why. I’m still picky about my pickles, but in recent years I’ve grown to love the sour tanginess of all kinds of pickled vegetables. Since it’s the height of cucumber season, I decided to try making more traditional pickles than, say, quick-pickled hakurei turnips.

My mild fear of canning hasn’t gone away (nor have I invested in proper pickling and canning equipment), so these are a quick-pickle to keep in the fridge. I added a whole bunch of seasonings a little bit randomly; the internet had a lot of opinions, so I decided to use what I had in stock: garlic, mustard seeds, hot peppers from my fire escape garden, and frozen dill. They turned out pretty well!

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Refrigerator Pickles

yield: about 1 quart of pickles

Ingredients:

  • 1.5 lbs kirby cucumbers, washed, ends trimmed, and cut into spears
  • 1.5 c. apple cider vinegar
  • 1/2 c. water (more if necessary)
  • 1 tbsp. sugar
  • 2 tsp. salt
  • 2 tsp. mustard seeds
  • 2 tbsp. chopped fresh dill
  • 4 cloves garlic, peeled
  • 2 whole fresh cayenne, thai, or serrano chiles
  • 2 bay leaves

Instructions:

  1. In a clean glass container with a lid, place the garlic cloves, most of the dill, and the bay leaves. (Because these will be stored in the fridge, and not on a shelf, you don’t need to sterilize your container or use proper canning jars. Just make sure you use something clean, heatproof, and with a lid; for this recipe, 2 pint jars or one 1-quart jar will do.)
  2. Arrange the cucumber spears in the container, cramming them in so they all fit. Pour in the mustard seeds, add the chiles, and top with a little bit of dill.
  3. In a medium saucepan, heat the cider vinegar, water, sugar, and salt just until the sugar and salt are dissolved. Pour the vinegar solution over the cucumbers and spices; if the cucumbers aren’t completely covered by the liquid, add more water until they are. Let cool, uncovered.
  4. Once the solution has cooled, place the lid on your jar(s) and move to the fridge. You can eat them in as little as an  hour, but wait at least a day to let the flavors develop. These will keep for at least a couple weeks, but discard if you see evidence of yeast or mold growth.

Bon appétit!

—l.e.d.g.

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Aug 04 2014

Collard Greens Stuffed with Red Beans & Rice

I have a memory of being a child, probably no more than 7 or 8, standing in my aunt’s kitchen, making stuffed cabbage with my mom and my aunt. I can’t recall the occasion – maybe somebody’s birthday, maybe just that my family had driven down to visit – but I remember being in that kitchen for hours. Stuffed cabbage is a labor of love, and we made dozens of them.

Boil the cabbage leaves, mix the meat with the rice. Season the meat mixture. Lay out all the leaves. Scoop up the squishy filling with your hands, form a little ball, roll it up in a leaf. Be careful not to tear it. Wash your hands before touching anything.

Well, my Eastern European ancestors might not recognize the dish that follows, but as I stood in my kitchen making it, I thought about that day. Sure, I used collard greens instead of cabbage leaves, and I made it vegan instead of full of meat, but if food isn’t as much about memories as it is about ingredients, it wouldn’t be the centerpiece of so many celebrations.

Anyway, on with the show. Feel free to use cabbage leaves if that’s what you have, or to add beef or pork to the filling if that’s what you’re into. If you’re feeling especially Balkan, go ahead and top the stuffed greens on your plate with a big ol’ glob of sour cream.

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Collard Greens Stuffed with Red Beans & Rice

yield: 4 servings; adapted from here

Ingredients:

  • 1 cup cooked brown rice
  • 1 1/2 cup small red beans, cooked (or one 15-oz. can)
  • 1 large onion, finely diced
  • 1 bell pepper, diced
  • 2 ribs celery, finely chopped
  • 5 cloves garlic, minced
  • 1 24-ounce can diced tomatoes
  • 1 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tsp. sweet smoked paprika
  • 1 tbsp. Tabasco, or to taste
  • salt and pepper, to taste
  • 1/3 cup chopped parsley leaves
  • 12 leaves collard greens

Instructions: 

  1. Heat a large non-stick skillet over medium-high heat. Sauté the onion with some salt and olive oil until it softens and begins to brown, about 10 minutes.
  2. Add the pepper and celery and cook, adding a little water if it starts to dry out, until the vegetables are tender, about 6-8 more minutes. Add the garlic and cook for another minute.
  3. Scoop out a quarter to a third of the vegetables from the skillet, and mix them in a bowl with the tomatoes. Season with salt and pepper, and set aside.
  4. To the skillet, add the cooked rice, red beans, the spices, parsley, and 1/4 cup of water or vegetable broth. Reduce heat to very low and cook for about 10 minutes, stirring regularly and adding additional liquid if it starts to dry out. Remove from heat.
  5. Meanwhile, bring a large pot of water to boil. Cut off the stems of the collard greens level with the bottom of the leaves. Turn them so that the coarse stem-side of the leaf up, and holding a very sharp knife parallel to the leaf, trim off part of the thickened central rib. Be careful not to cut through the leaves. If leaves are very large, you can just cut out the thickest part of the central rib.
  6. Preheat the oven to 375˚F.
  7. Blanch the collard greens: place the collard leaves in the boiling water, pressing them down gently to make sure all leaves are submerged. Boil for 3 minutes. Remove with a slotted spoon and rinse in cold water or shock in an ice bath. Drain the greens well.
  8. To assemble, spoon half of the tomato mixture into the bottom of a long, oiled casserole dish. Place a collard leaf in front of you, trimmed side up and stem closest to you. Place about 2-3 tablespoons of the rice mixture (2 for small leaves, 3 for larger) about a quarter of the way from the bottom.
  9. Fold the side edges over the middle. Fold the bottom (stem end) over the filling, tucking it in behind the filling. Roll up tightly, and place each roll into the casserole dish.  image
  10. Repeat with the remaining leaves and filling. Spoon the remaining tomato sauce over the rolls, and cover the baking dish tightly with foil or a lid. Bake for 35-45 minutes. Serve hot.

(These also reheat very well, so make a large batch and stick the leftovers in the fridge or freezer!)

Bon appétit!

—l.e.d.g.

1 note  /  

Aug 03 2014
CSA Week 10: August 2, 2014

red curly kale
red onions
corn
lettuce
summer squash
haricot vert
cucumbers
eggplant
eggs

CSA Week 10: August 2, 2014

  • red curly kale
  • red onions
  • corn
  • lettuce
  • summer squash
  • haricot vert
  • cucumbers
  • eggplant
  • eggs

1 note  /  

Aug 02 2014

Summer Squash & Corn Cacio E Pepe

With the first corn of the season, I always try to find food that showcases the sweetness and crunchiness of the corn but isn’t as boring as plain old corn on the cob – which, ever since I was a kid with braces, I don’t really enjoy anyway. (I always cut the kernels off the cob and eat them with a fork.)

The original recipe for this dish comes from Bon Appétit and calls for grated summer squash. Because most of my squashes were little pattypans this week, and because I’d seen some reviews complaining that this dish was too watery if you grate the squash, I decided to dice mine very fine, so that they were  about the same size as the corn kernels. It worked out great.

What’s your favorite way to jazz up fresh corn?

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Summer Squash & Corn Cacio E Pepe

serves 4; adapted from Bon Appétit

Ingredients:

  • 2 tablespoons safflower oil or other neutral oil
  • kernels cut from 2-4 ears of corn (however many you need to get about 2 cups)
  • Kosher salt and freshly ground black pepper
  • 3 medium squash (assorted colors, 1 1/2 pounds), diced finely (4 cups)
  • 1/2 cup plus 2 tablespoons grated Parmesan
  • 2 large scallions, trimmed, thinly sliced (4 tablespoons), divided
  • Juice of 1 lemon
  • Crushed red pepper flakes (optional)
  • 1 tablespoon toasted sunflower seeds (optional)

Instructions:

  1. Heat oil in a large skillet over medium-high heat until it shimmers. Add corn and season with salt and pepper; cook, stirring occasionally, until the color starts to pop, about 3 minutes.
  2. Add squash; season with salt and pepper. Cook, stirring occasionally, until just softened but still retaining texture, 3 to 5 minutes.
  3. Stir in 1/2 cup Parmesan and 3 Tbsp. scallion. Remove from heat and toss until cheese is melted.
  4. Season to taste with salt, pepper, 1 Tbsp. lemon juice, and red pepper flakes, if using.
  5. Transfer to serving platter or individual plates. Garnish with the remaining 2 tbsp. cheese, scallions, sunflower seeds, and some more pepper. Serve immediately.

Bon appétit!

—l.e.d.g.

1 note  /  

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