Sharing My Share

Sep 29 2014

Veggie Burritos

Burritos are a weekday staple in my house: versatile, quick to make, filling, and delicious. The exact recipe changes depending on the season and the fullness of my pantry and fridge, but last week’s veggies were just begging to be burrito-fied. 

Fresh Italian peppers, onions, tomatoes, hot pepper, and garlic, with some frozen CSA summer corn – just add spices, black beans and rice, and dinner is ready!

As a side note, burritos also make awesome camping food if you’re just going to a couple nights in relatively cool weather. Make a big batch of burritos, wrap the individual burritos in foil, then freeze. Toss in a cooler bag, bring with you camping, and warm up at the edge of a campfire for a way better dinner than hot dogs and marshmallows! They take about 30-40 minutes to heat all the way through, but you can just sit and enjoy the fire; no work necessary. :)

Veggie Burritos

yield: 4 servings

Ingredients:

  • 1 cup uncooked brown rice
  • 1 tsp. cumin
  • 1/2 tsp. salt
  • pinch of saffron
  • 1-2 tbsp. neutral oil, like canola or grapeseed
  • 2 medium or 1 large bell or Italian sweet pepper, seeded and diced
  • 1 medium onion, minced
  • about 1 cup fresh or frozen corn kernels
  • 2 small or 1 large tomato, cored and diced
  • 1-2 jalapeño or other fresh hot pepper, minced (seeded or not, to taste)
  • 2-3 garlic cloves, minced
  • 2 tbsp. taco seasoning
  • 1-1.5 cups black beans (about one 15-oz. can, drained and rinsed)
  • soft corn or wheat tortillas

Instructions:

  1. Combine the rice, 2 cups of water, cumin, salt, and saffron in a small pot over medium-high heat. Bring to a boil, cover, and reduce heat to low; cook for 30-40 minutes, until all the rice is absorbed.
  2. Meanwhile, warm 1 tablespoon of oil in a large skillet over medium heat. Add the peppers and onions, and sauté for 3-4 minutes.
  3. Add garlic, and cook for another 3-4 minutes, until the peppers begin to soften and the onions are turning translucent.
  4. Combine the rest of the ingredients with the onion-pepper mixture: add in the corn, tomatoes, jalapeños, black beans, and taco seasoning. Stir thoroughly, and continue to stir often while heating the mixture through until the tomatoes start to break down (another 4-5 minutes).
  5. Remove the rice and the vegetable mixture from heat, and assemble the burritos. Spread about 1/4 cup rice and 1/4 cup of vegetable mixure across a tortilla. Top with cheese and any other garnishes you’d like (cilantro, sour cream, salsa), then fold two opposite sides in and roll up the burrito. Exact amount of filling will depend on the size of your tortilla.

Bon appétit!

—l.e.d.g.

1 note  /  

Sep 27 2014
CSA Week 18: September 27, 2014

haricot vert
beets
delicata squash
lettuce
spinach
broccoli
yellow carrots
tomatoes
eggs (not pictured)

CSA Week 18: September 27, 2014

  • haricot vert
  • beets
  • delicata squash
  • lettuce
  • spinach
  • broccoli
  • yellow carrots
  • tomatoes
  • eggs (not pictured)

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Sep 23 2014

Roasted Cauliflower Gratin With Tomatoes and Goat Cheese

The weather has taken a turn for the cooler, which makes me crave sweaters, hot tea, and meals from the oven.

This cauliflower gratin is the perfect beginning-of-fall dish. The fresh tomatoes are juicy and reminiscent of summer, but are tempered with the spice of coriander and cinnamon, along with the cozy tastes of roasted cauliflower. It’s not one of the quicker dishes I’ve made, but it’s worth the time it takes (especially if you make enough to have leftovers).

I topped my gratin with chopped and braised cauliflower stems and leaves after pulling the dish from the oven, since I don’t like to waste produce. A sprinkling of chives or parsley would do just as well (and provide a great freshness to the dish).

Roasted Cauliflower Gratin with Tomatoes & Goat Cheese

yield: 4-6 servings; from Martha Shulman at The New York Times

Ingredients:

  • 1 medium-size head of cauliflower
  • Salt and freshly ground pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 small or 1/2 large red onion, cut in half or quarters (if using a whole onion) lengthwise, then sliced thin across the grain
  • 2 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves
  • 1.5 cups chopped fresh tomatoes
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon coriander seeds, lightly toasted and coarsely ground
  • 2 eggs
  • 3.5 ounces soft goat cheese

Instructions:

  1. Preheat oven to 450 degrees. Line a baking sheet with parchment or foil. Cut away the bottom of the cauliflower stem and trim off leaves. Cut cauliflower into 1/3 inch thick slices, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with 2 tablespoons of the olive oil, salt, and pepper. Place on baking sheet in an even layer.
  2. Roast for 15 to 20 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from oven and cut large slices into smaller pieces. You should have about 2 cups. Transfer to a large bowl. Turn oven down to 375 degrees.
  3. Oil a 1-1/2 to 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium-size skillet or a wide saucepan and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and thyme and continue to cook, stirring, until garlic is fragrant, 30 seconds to a minute. Add tomatoes, cinnamon, ground coriander seeds, and salt and pepper to taste and bring to a simmer. Cook, stirring often, over medium-low heat, for 10 to 15 minutes, until the tomatoes have cooked down and the sauce is fragrant. Taste and adjust seasoning. Add to bowl with the cauliflower and stir everything together. Scrape into prepared baking dish.
  4. Set aside 2 tablespoons of the goat cheese. Beat eggs, then add the remaining cheese and beat together until smooth. Pour over cauliflower mixture, making sure to scrape out every last bit with a rubber spatula. Dot top with small pieces of the remaining goat cheese.
  5. Bake 30 minutes, until top is beginning to brown in spots. Remove from oven and allow to sit for 5 to 10 minutes before serving.

Bon appétit!

—l.e.d.g.

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Sep 22 2014
CSA Week 17: September 20, 2014

onions
broccoli
cauliflower
spinach
eggs
lettuce
tomatoes
sweet Italian peppers

CSA Week 17: September 20, 2014

  • onions
  • broccoli
  • cauliflower
  • spinach
  • eggs
  • lettuce
  • tomatoes
  • sweet Italian peppers

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Sep 17 2014

Rice Salad with Tomatoes

Everything this week has tomatoes in it, since we are in the middle of a wonderful tomato harvest. Tomato sauce is great, but I’ll make plenty of that with the frozen tomato purée we’ll get in the winter share. So for now, lots of other tasty dishes that star beautiful tomatoes!

image

Rice Salad with Tomatoes

yield: 4 servings as an entrée; adapted from Mark Bittman’s How to Cook Everything

Ingredients:

  • 2 cups cooked rice (I used medium-grain brown rice mixed with wild rice, but you can use just about any kind), cooled
  • 2 tbsp. minced garlic
  • 1/2 c. thinly sliced red onion
  • 1.5 - 2 cups seeded and chopped tomatoes
  • 1 cup cooked small white beans (I used navy)
  • 1/2 - 1 cup tomato-basil vinaigrette
  • 1 tsp. dried rosemary leaves
  • salt and pepper, to taste
  • 1/2 cup grated Parmesan (or more to taste)

[for the vinaigrette]

  • 1/2 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup seeded and chopped tomato
  • 1/4 cup chopped basil
  • salt and pepper to taste

Blend ingredients together in a mini food processor until smooth and emulsified.

Instructions:

  1. Put the rice, garlic, red onion, beans, and tomatoes in a large bowl. Drizzle with vinaigrette and sprinkle with rosemary; use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  2. Stir in the Parmesan, taste, and adjust the seasoning and/or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day; bring back to room temperature before serving.

Bon appétit!

—l.e.d.g.

4 notes  /  

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.

image

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

2 notes  /  

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!

image

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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