Sharing My Share

Sep 15 2014

Rapini with Sausage & Tomatoes

Rapini (or broccoli rabe) is one of those vegetables that a lot of people think they don’t like, simply because they’ve never had it prepared properly. Rapini can be very bitter, so the key to making it into a palatable dish is blanching it thoroughly before adding it to any other dish – essentially, precooking it to get rid of the bitterness. Blanching also means that you can get most of the prep work out of the way in advance; keep blanched rapini in the fridge for a couple of days, or in the freezer until you need it.

I love the combination of slightly bitter rapini, sweet end-of-summer tomatoes, and spicy chicken sausage here. It’s perfectly delightful on its own, but the flavors are also agreeable to serving with pasta and a sprinkling of Parmesan.

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Rapini with Sausage & Tomatoes

yield: 3-4 servings

Ingredients:

  • 1 large bunch (1 pound) of rapini, leaves and stems separated and chopped into bite-sized pieces
  • 1 cup diced onion
  • 3-4 garlic cloves, minced
  • 1.5 - 2 cups diced tomatoes
  • 2-3 spicy chicken sausages, sliced in half lengthwise, then chopped
  • salt and pepper, to taste

Instructions:

  1. Heat a large pot of water until it comes to a rolling boil. Add the rapini stems, return to a boil, and cook, stirring, for 3-4 minutes. Add the rapini leaves to the pot and blanch the whole vegetable for an additional 2-3 minutes, until the stems are tender and the leaves are wilted but still bright green.
  2. Drain the rapini, submerge in cold water to stop the cooking, then drain thoroughly and set aside.
  3. Heat some olive oil in a large sauté pan over medium heat. Sauté the onions and garlic in the oil for 4-5 minutes, cooking them without letting them turn brown.
  4. Add the chicken sausage and tomatoes and continue to cook, stirring frequently, until the sausage is heated through and the tomatoes start to break down, an additional 3-5 minutes. Season with some salt and pepper (at least a teaspoon of salt and 6-8 grinds of pepper to begin with).
  5. Dump the rapini into the pan with the onions, tomatoes, and sausage, and stir to incorporate. If it seems dry, add a little bit of water or additional olive oil. When the mixture is heated through, remove from heat and season with additional salt and pepper, to taste.
  6. Serve as a standalone dish, or mixed with your favorite pasta.

Bon appétit!

—l.e.d.g.

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Sep 13 2014
simple sides: broiled corn
probably my favorite way to eat corn – way better than boiled in a pot of water. coated in melted butter, then sprinkled with a spice blend with a kick (penzey’s northwoods fire, in this case). yum!

simple sides: broiled corn

probably my favorite way to eat corn – way better than boiled in a pot of water. coated in melted butter, then sprinkled with a spice blend with a kick (penzey’s northwoods fire, in this case). yum!

1 note  /  

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CSA Share Week 16: September 13, 2014
lettuce
rapini
eggs
tomatoes
cauliflower
jalapeños
more tomatoes
haricot vert
garlic

CSA Share Week 16: September 13, 2014

  • lettuce
  • rapini
  • eggs
  • tomatoes
  • cauliflower
  • jalapeños
  • more tomatoes
  • haricot vert
  • garlic

1 note  /  

Sep 11 2014

CSA Share Week 15: September 6, 2014

We were traveling. I forgot to do this when we got home.

  • cauliflower
  • lettuce
  • spinach
  • corn
  • 2 kinds of tomatoes
  • edamame
  • eggs

1 note  /  

Sep 06 2014

Eggplant, Tomato & Tofu Stir-Fry

I think the first two dozen times I tried eggplant, it was either in eggplant Parmesan or I was eating a vegetarian sandwich with thick, cold slabs of grilled eggplant. Neither really did anything for me; the texture was strange, the vegetable is kind of bitter…but I’m learning to eat the Japanese eggplants we get in the CSA, and to enjoy it. How? By disguising the taste and texture with lots of other tastes and textures!

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Eggplant, Tomato, and Tofu Stir-Fry

yield: 3-4 servings

Ingredients:

  • 8 oz. firm tofu, sliced into 1/2-inch rectangles
  • 3/4 lb. Japanese eggplant, cut into 1/2-inch cubes
  • 3/4 lb. tomatoes, diced
  • 5 cloves garlic, minced
  • 1 tbsp. ginger powder
  • 1/2 cup water
  • 2 tbsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • 1 tbsp. sesame oil
  • 1 tbsp. miso paste
  • 1 tbsp. sambal oelek or other chili-garlic sauce
  • 4-5 scallions, sliced thinly on the diagonal
  • sesame seeds for garnish (optional)

Instructions:

  1. Heat a skillet or wok with some oil. Add the tofu slabs in a single layer and cook for 3-4 minutes per side, until it starts to turn golden. Drain on paper towels, cut into small cubes, and set aside.
  2. Heat a little more oil in the wok; add the eggplant and cook, stirring frequently, until the eggplant begins to brown. Add in the garlic and ginger powder and cook for 3-4 more minutes.
  3. While the eggplant is cooking, whisk together the ingredients for the sauce: the water, soy sauce, vinegar, sesame oil, miso paste, and chili sauce.
  4. Pour the sauce over the eggplant, add the tomatoes, and stir thoroughly. Reduce heat so the sauce simmers instead of boiling strongly, then cook until the the eggplant is fully done (it will be very soft). Add the tofu, stir to combine, then heat through.
  5. Serve on a bed of rice with scallions and sesame seeds as garnish.

Bon appétit!

—l.e.d.g.

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Sep 03 2014

Quinoa & Tomato Salad

More quick dinner ideas to use up summer produce! Quinoa provides protein, and the quinoa-tomato mixture will go well with whatever type of salad green you have: lettuce, arugula, spinach, kale…all would be delicious! You can also add in whatever other veggies you have taking up space in your fridge: carrots, cucumbers, red onions, zucchini…the possibilities are endless.

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Quinoa & Tomato Salad

yield: 4 servings

Ingredients:

  • 1/4 c. olive oil
  • 2 tbsp. red wine vinegar
  • 2 tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1/2-1 tsp. kosher salt
  • freshly ground black pepper
  • 6 cups salad greens
  • 1 pound tomatoes, diced
  • 2 cups cooked quinoa
  • 4-5 scallions, sliced thinly on the diagonal

Instructions:

  1. Whisk together the oil, vinegar, lemon juice, mustard, salt, and pepper (or pour them into a jar with a tightly-sealing lid and shake to combine). 
  2. In a large bowl, stir together the quinoa, tomatoes, and scallions. Pour about half the dressing over the quinoa mixture, then stir to thoroughly incorporate.
  3. Add the salad greens to the quinoa mixture. Toss to combine, then add more dressing to taste. Season with additional salt and pepper if needed.

Bon appétit!

—l.e.d.g.

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Aug 31 2014

Summer Corn and Tomato Soup

We had an unusually dry and beautiful August here, so I’ve been taking advantage by cooking more hot dinners. It’s finally the peak of the tomato harvest, and they are juicy and sweet and wonderful. Paired with basil and some great summer corn, you can serve summer in a bowl. The vegetables provide the primary flavors for the soup, but don’t skimp on the basil – it adds a nice earthy contrast to the sweetness of the tomatoes and corn.

As always, leftovers keep well in the freezer or fridge, so don’t be afraid to make big batches!

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Summer Corn and Tomato Soup

Ingredients:

  • one large yellow or white onion, diced
  • 4 cloves garlic, minced
  • 2 tsp. olive oil
  • 2 pounds of tomatoes, roughly chopped
  • 2 cups corn kernels (about 2 ears of corn)
  • 1.5 - 2 cups homemade vegetable stock
  • 2 bay leaves
  • 2 tsp. dried oregano
  • 1-2 tsp. salt
  • lots of freshly ground black pepper
  • 1/2 cup chopped basil, divided

Instructions:

  1. In a large Dutch oven or stock pot, heat the oil over medium heat. Sauté the onion and garlic until the onion is soft and translucent, about 8 minutes.
  2. Add the corn kernels, and cook, stirring frequently, for 2-3 minutes. Stir in the tomatoes, and keep stirring as the tomatoes warm and start to break down, another 2-3 minutes.
  3. Pour in the vegetable stock, then season the soup with bay leaves, oregano, salt, and pepper. Bring to a boil, then reduce to a simmer for 15-20 minutes, until the tomatoes have cooked down and the corn kernels are fully cooked.
  4. Stir in 1/4 cup of chopped basil, adjust the seasoning as desired. Remove the bay leaves, ladle into bowls, and top each bowl with a pinch of the remaining basil.

Serve with crusty bread, butter, and a side salad for a simple, wonderful meal.

Bon appétit!

—l.e.d.g.

2 notes  /  

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CSA Week 14: August 30, 2014
corn
collard greens
lettuce
eggs
beefsteak and heirloom tomatoes
eggplant
musk melon
Every time we get melon as part of our vegetable share, I giggle a little bit.

CSA Week 14: August 30, 2014

  • corn
  • collard greens
  • lettuce
  • eggs
  • beefsteak and heirloom tomatoes
  • eggplant
  • musk melon

Every time we get melon as part of our vegetable share, I giggle a little bit.

2 notes  /  

Aug 28 2014

Cucumber & Tomato Salad

I’ve been far quieter here than I meant to be! Lots of travel and other busy activities for both work and play, but the veggies keep coming. This one is a simple chop-and-go dish perfect for busy days. :)

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Cucumber & Tomato Salad

Ingredients:

  • 2 pounds tomatoes, chopped (halved, if you’re using cherry or grape tomatoes)
  • 1 pound cucumbers, sliced
  • 1 small onion, thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp white vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions:

  1. Combine the chopped vegetables in a large bowl.
  2. Whisk together the oil, vinegar, salt, and pepper in a small bowl. Taste, adjust the proportions according to your liking.
  3. Toss the veggies with the dressing just before serving.

Bon appétit!

—l.e.d.g.

3 notes  /  

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  /  

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