Sharing My Share

Jul 23 2014
Breakfast becomes dinner if you make it at night and add wine!

(Broccoli, green onion, and basil frittata. Gobbled up with Pino Grigio.)

Breakfast becomes dinner if you make it at night and add wine!

(Broccoli, green onion, and basil frittata. Gobbled up with Pino Grigio.)

3 notes  /  

Jul 21 2014

Ratatouille

Armed with an assortment of summer squash, young sweet onions, fresh basil, and the first eggplant of the season, I knew as soon as I picked up my CSA share this weekend that I needed to make ratatouille. The only thing that kept this from being absolutely perfect is that tomatoes aren’t quite in season; I used canned tomatoes, but this was still pretty damn good and tasted like summer.

Ratatouille is a project for a slow weekend afternoon. There are no complicated cooking techniques here, but there are a lot of vegetables to wash, chop, and cook separately before allowing the stew to simmer together for an hour or so.

It was quite relaxing for me, and filled my apartment with so many good smells! Be sure to make a large batch to make it extra worth the effort; leftovers keep for a week in the fridge or practically forever in the freezer.

Ratatouille

yield: 8-10 servings; adapted from The Kitchn

Ingredients:

  • 2 large eggplants, about 2 pounds
  • 2 yellow or young white onions
  • 3 bell peppers
  • 1.5 lbs. zucchini and/or summer squash
  • one 28-oz can of tomatoes (or use fresh tomatoes, if they’re in season!)
  • 2 tablespoons olive oil, plus more for serving
  • 3-4 cloves garlic
  • 1 bay leaf
  • 1 tbsp. dried or 2 sprigs fresh thyme
  • 1/2 cup loosely packed basil, sliced into ribbons, plus more for garnish
  • Salt and pepper

Instructions:

  1. Dice the eggplant (peeled or not, it’s up to you). Transfer to a strainer set over a bowl, and toss with a tablespoon of salt. Let the eggplant sit while you prepare the rest of the ingredients.
  2. Dice the onions and chop the peppers, zucchinis, and tomatoes into bite-sized pieces, placing each vegetable in a separate bowl so you can cook them in batches. Mince the garlic. 
  3. Heat a teaspoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the onions and some salt. Sauté until the onions have softened and are just beginning to brown, about 10 minutes. Add the peppers and cook until they have softened, too, about another 5 minutes. Transfer to a large, clean bowl.
  4. Add another teaspoon of oil to the pot, and sauté the zucchini with a generous pinch of salt until the zucchini has softened and begins to brown, about 5 minutes. Transfer the zucchini to the bowl with the onions and peppers.
  5. Rinse the eggplant and gently squeeze it with your hands to remove as much moisture as possible. Warm two teaspoons of oil in the pan and sauté the eggplant until it becomes soft and starts to turn translucent, about 10 minutes. Transfer the eggplant to the bowl with the other vegetables.
  6. Warm another teaspoon of olive oil in the pan and sauté the garlic until it is fragrant and just starting to turn golden, about 1 minute. Add the tomatoes, bay leaf, and thyme. Scrape the bottom of the pan as the tomato mixture begins to simmer; you want to get up the glaze that formed when you were cooking the other vegetables.
  7. Add all of the vegetables back into the pan and stir until everything is evenly mixed. Bring to a simmer, then turn down the heat to low. Stirring occasionally, simmer for at least 20 minutes or up to 1 1/2 hours, depending on whether you want a chunkier stew, or more of a broken-down, silky one.
  8. Remove the bay leaf. Just before taking the ratatouille off the heat, stir in the basil. Sprinkle the extra basil and a splash of olive oil over each bowl as you serve.

Note: 

As you cook the vegetables, a brown glaze will build up on the bottom of the pan; that’s normal. If it looks like it’s going to burn (starts to turn black), though, turn down the heat and deglaze the pot between batches of vegetables. To deglaze, pour 1/4 cup water or wine into the pan and scrape up the glaze; pour the deglazing liquid into the bowl with the cooked vegetables and continue cooking the rest of them.

3 notes  /  

Jul 19 2014
CSA Week 8: July 19, 2014
summer squash mix
lettuce
onions with tops
basil!
lacinato kale
eggplant
broccoli
cucumbers
eggs

CSA Week 8: July 19, 2014

  • summer squash mix
  • lettuce
  • onions with tops
  • basil!
  • lacinato kale
  • eggplant
  • broccoli
  • cucumbers
  • eggs

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Jul 17 2014

Thai-Inspired Carrot & Cucumber Salad

In the summer, I can’t get enough of cool, crunchy salads with a little bit of a kick. This Thai-inspired salad with cucumbers, carrots, lime, and chili certainly does the trick! Just beware that keeping it in the fridge overnight does result in a less crunchy experience (though it will still be perfectly edible, the cucumbers will have lost some of their snap).

image

Thai-Inspired Carrot & Cucumber Salad

yield: 4-6 servings

Ingredients:

  • 2 medium cucumbers, thinly sliced
  • 2 large carrots, thinly sliced
  • 1/2 large red onion, diced

[For the dressing]

  • 1 tbsp. lime juice
  • 1 tbsp. soy sauce
  • 1/2 tbsp. fish sauce
  • 1 tbsp. rice vinegar
  • 2 to 3 cloves fresh garlic, minced
  • 1 fresh red chili, de-seeded and minced
  • 1 tsp. white sugar
  • a few grinds of black pepper

Instructions:

  1. Whisk together the dressing ingredients in a small bowl. Taste, and add more red chili or more sugar, depending on your preferences for spicy versus sweet.
  2. Pour the dressing over the vegetables in a large bowl and toss to thoroughly coat the veggies.
  3. Cover and refrigerate for a half hour to an hour, tossing once, to allow the vegetables to absorb some of the dressing. This salad works best if you don’t keep it much longer than an hour or two after making; the cucumbers will start to get soft.

Bon appétit!

—l.e.d.g.

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Jul 16 2014
Thai green curry over brown rice:
carrots *
assorted summer squash *
beet greens *
red onion
peas *
garlic *
fresh cayenne pepper *
tofu
Stir-fried, then quickly simmered in green curry paste and coconut milk.
(Ingredients marked with a * are from the CSA, except the cayenne peppers, which I grew.)

Thai green curry over brown rice:

  • carrots *
  • assorted summer squash *
  • beet greens *
  • red onion
  • peas *
  • garlic *
  • fresh cayenne pepper *
  • tofu

Stir-fried, then quickly simmered in green curry paste and coconut milk.

(Ingredients marked with a * are from the CSA, except the cayenne peppers, which I grew.)

1 note  /  

Jul 15 2014

Carrot Green Salad with Sesame Dressing

This is the most delightful way to cook with carrot greens. I actually wish I’d had more on hand so that I could have doubled the recipe; the tops from one bunch of carrots only makes enough for 1-2 people.

The most astonishing thing about this dish is the complete transformation of flavors: the carrot greens go from earthy and slightly bitter to bursting with umami and tasting almost seaweed-like.

I’ll be honest, the dish requires a lot of time and attention for not a large yield, but if you can spare the time and have the forethought, it is totally worth it.

image

Carrot Greens with Sesame Dressing

adapted from Good Food from a Japanese Temple by Soei Yoneda (via); serves 2

Ingredients:

  • 1 bunch carrot greens, washed and stemmed
  • 3 tbsp. toasted and ground white sesame seeds
  • 1 1/2 tsp. soy sauce
  • 1 tbsp. sake or rice wine vinegar
  • 1/8 tbsp. sugar

Instructions:

  1. In a large pot of lightly salted boiling water, blanch carrot greens for 2 minutes, then shock in ice water drain and squeeze dry.  Place in a new bowl of cold water and refrigerate overnight, changing water 2-3 times to eliminate bitter flavor.  Drain and squeeze again, then cut into 1/2 inch lengths.
  2. In a medium bowl, dress carrot greens with sesame seeds, soy sauce, sake, and sugar.  Allow greens to sit and marinate at least 1 hour before serving. 

—l.e.d.g.

1 note  /  

Jul 13 2014

Peas & Turnips with Dill Butter

This recipe made its rounds through the CSA mailing list; combining turnips, peas, and dill – all found in the week 6 share – made it the perfect CSA dish. Well…almost perfect. The original recipe features bacon as a major flavor component; I omitted it because I never want to ruin perfectly good vegetables with the addition of bacon. :P (I also cut back on the butter; I love butter, but there is just no reason to use an entire stick.) 

Peas & Turnips with Dill Butter

adapted from Bon Appétit; serves 6

Ingredients:

  • 5 tbsp. butter, room temperature (I use unsalted so I have more control over the final amount of salt)
  • 1/4 c. chopped fresh dill
  • 1 1/4 c. hakurei turnips, trimmed and cut into 1/2-inch cubes (about 4 cups)
  • 3 cups fresh or frozen shelled peas
  • salt and freshly ground pepper to taste

Instructions:

  1. Mix 4 tbsp. butter and all but a tablespoon of the dill in small bowl, until the dill is evenly incorporated into the butter. Season with salt and pepper.
  2. Melt remaining tablespoon of butter in large nonstick skillet over medium-high heat. Add turnips and sauté until tender and golden, about 10 minutes.
  3. Add the peas and dill butter, and stir until peas are heated through / cooked, about 3 minutes. Season with salt and pepper to taste, and top with the remaining dill just before serving.

Bon appétit!

—l.e.d.g.

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Jul 12 2014
CSA Week 7: July 12, 2014
eggs
carrots (with tops!)
curly parsley
red leaf lettuce
zucchini / yellow summer squash / pattypan squash
garlic
shell peas
cucumbers

CSA Week 7: July 12, 2014

  • eggs
  • carrots (with tops!)
  • curly parsley
  • red leaf lettuce
  • zucchini / yellow summer squash / pattypan squash
  • garlic
  • shell peas
  • cucumbers

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Jul 11 2014

Garlicky Zucchini Soup

It’s probably not late enough in the season for most people to be overwhelmed by the amount of zucchini and summer squash they have, but making zucchini soup is a great way to use up extra. This particular soup is lovely both warm and chilled; The Husband and I ate it two days in a row. (We had a lot of veggies to get threw this week because we picked up extra from a vacation share swap.) He couldn’t believe that the creaminess came entirely from the vegetables and that there was no milk or cream in the soup. I’ve seen a lot of zucchini soup recipes that call for cream or yogurt, but you really don’t need it. What’s your favorite way to use up zucchini surpluses?

I topped each bowl with some parsley, green onion, and farmer’s market garlic scapes to add a little more flavor and some crunch. If you don’t like smooth soups, some raw, small diced or shaved squash will give some textural interest to the soup, too.

image

Garlicky Zucchini Soup

yield: about 1.5 quarts; adapted from The Kitchn

Ingredients:

  • 2 tbsp. unsalted butter
  • 1 medium white onion, sliced
  • 10-12 large cloves garlic, sliced thinly
  • 5 medium zucchini and/or yellow summer squash (about 2 pounds), sliced in half lengthwise and then cut into rounds – no need to peel
  • 4 c. vegetable broth
  • 1 1/2 tsp. powdered ginger
  • Salt and freshly group pepper, to taste
  • 1/4 cup chopped fresh herbs like parsley, basil, chives, and/or garlic scapes

Instructions:

  1. Melt the butter in a 5-quart Dutch oven over medium heat. When it foams, add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. You don’t want the onions or the garlic to brown.
  2. When the onions are soft, add the zucchini and cook, stirring frequently, until the zucchini are soft as well (about 10 minutes). Add the broth and bring to a boil, then reduce the heat and simmer for about 25 minutes.
  3. Let cool slightly, then blend with an immersion blender until creamy.
  4. Taste and season with ginger, salt and pepper. Serve with fresh herbs sprinkled on top of each bowl. If you plan to serve it chilled, taste and re-season as needed when you pull it out of the fridge.

Bon appétit!

—l.e.d.g.

1 note  /  

Jul 08 2014

Crunchy Zucchini, Sun-Dried Tomato & Goat Cheese Rounds

Lots of people use cucumbers for hors d’oeuvres, but zucchini work well, too. Tangy goat cheese and sweet sundried tomatoes provide most of the of the flavor here, but the zucchini gives these guys a great crunch that’s very satisfying.

I brought these on a picnic in the park. They were a hit, but next time I go through the trouble of making pretty, bite-sized food, I’ll probably save them for a dinner party at home so I can serve them up on a nice platter. They don’t travel great when you layer them – though they still taste wonderful.

Crunchy Zucchini, Sun-Dried Tomato & Goat Cheese Rounds

adapted from health.com; yields about 6 servings

Ingredients:

  • 2 zucchini or yellow summer squash (about 1 pound)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces sun-dried tomatoes (about 24)
  • 3 ounces goat cheese
  • 2 tablespoons chopped fresh herbs like parsley, basil, or chives
  • 2 tablespoons extra-virgin olive oil

Instructions:

  1. Slice zucchini into 1/4-to-1/2inch-thick rounds. (You should have about 24 slices.) Lay out on large platter; season with salt and pepper.
  2. Place a sun-dried tomato on each slice, then top each tomato with a pinch of goat cheese. Sprinkle tops with chopped herbs, drizzle with extra-virgin olive oil, and serve.

Bon appétit!

—l.e.d.g.

1 note  /  

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