Springtime Vegetable Stew

We have made hearty salads from all the greens that the CSA brings each week. Summer squash also came early this year and with this week's delivery, we had 4 really pretty squash varietals in our fridge. We also have been getting a lot of herbs - thyme, oregano, sorrel, and our first bunches of basil came this week! For tonight's dinner I was trying to think of something that would use some herbs as well as squash and scapes. So, I decided to make a springtime vegetable stew... I found a recipe in my Local Flavors cookbook (by Deborah Madison) that calls for a lot of veggies including ones that I know will be arriving in the next few weeks though n the meantime, I supplemented from my local market.

Summer Vegetables Stewed in Their Own Juices (serves 4) with Basil Puree
Ingredients:
2 tbsp EVOO
2 bay leaves
1 medium onion, chopped into large pieces
2 garlic scapes, chopped into large pieces
3 thyme sprigs
6 sage leaves
2 large carrots, peeled & chopped into ~4-inch lengths
sea salt & freshly ground pepper
1/2 pound small new potatoes
1/4 pound green beans, ends trimmed
3 plum tomatoes, peeled, seeded & chopped into large pieces, juice reserved
1 bell pepper - yellow or orange - cut into 1-inch strips
2 medium summer squash, cut into large pieces

--> Use a Dutch oven on the stove over low heat- add EVOO and bay leaves. After the EVOO starts to get warm, add the onions, garlic scapes, thyme & sage. Cover and cook while you cut up the other vegetables.

--> I don't use baby carrots, but if you prefer those, you can add them whole to the pot. Otherwise cut up a bigger carrot into small chunks and add to the pot. Season with salt & pepper as you add each layer of vegetables. Depending on the size of your potatoes, you will want to halve or quarter them. Add to the pot; salt & pepper. Cut the beans in half and add them along with the tomatoes, pepper and squash to the pot. Salt & pepper one more time. Pour the tomato juice over the top, cover and cook until all the vegetables are tender - about 45 minutes. Check and stir the vegetables every so often - if the pot looks dry, add some white wine. I found that my vegetables gave off enough juices that this wasn't necessary.

--> Serve the veggies in bowls and spoon the Basil Puree over the top if you want to make that too (recipe below the pic). I think the basil puree (almost like pesto) is delicious!!



Basil Puree:
Ingredients:
1 cup of basil leaves
1 garlic scape
EVOO
1/2 cup grated Parmesan cheese

--> Put the basil & garlic scape in the food processor and turn on. Add EVOO and a couple of tablespoons of water (this is all eyeball - don't want the mixture to be too dry or too wet). Once mixed together, add the Parmesan cheese and pulse the food processor a few more times. That's it!

Homemade Breakfast Bars

The first week's CSA delivery every season brings a bunch of rhubarb and it's just about the only time I ever use or eat rhubarb. I realized I've never posted anything on this interestingly sour vegetable that resembles celery. This year I found a recipe for a homemade cereal bar and baked them with my CSA partner. They are super crumbly, but delicious.

Strawberry Rhubarb Bars
Ingredients:
1.5 cups fresh rhubarb, diced
1.5 cups fresh strawberries, sliced
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
1.5 cups all-purpose flour
1.5 cups quick-cooking oats
1 cup firmly packed brown sugar
1/2-3/4 cup butter softened
1/2 tsp baking soda
1/4 tsp salt

--> Combine the strawberries, rhubarb and lemon juice in a non-stick saucepan and cook on medium heat for ~10 minutes, stirring occasionally. Add sugar and cornstarch to fruit mixture, bring to boil, and allow it to boil 1 min until the sauce thickens a little.

--> Meanwhile, combine the flour, oats, brown sugar, butter, baking soda and salt in a bowl and mix with electric mixer until the mixture resembles course crumbs — it will be very dry.

--> Reserve 1.5 cups of crust mixture and pat down the rest of the crust mixture into a 9x13 pan that has been sprayed with PAM. Spread fruit mixture over bottom crust and then sprinkle the rest of crust mixture evenly over the top. Bake at 350F for 30-35 minutes until golden brown.

YUM :)

New year, new recipes!

The CSA season has begun! Week 1 brought lots of lettuce (red sail, buttercrunch, mizuna), radishes, and garlic scapes - a CSA favorite! We made overflowing green salads and used up all of our lettuce that week. Week 2 brought more salad lettuce (butter head, romaine, red sail), radishes, more garlic scapes, escarole and summer squash! The summer squash doesn't usually arrive until mid-July but apparently all of the rain and hot weather in June ripened the squash early. We grilled up some zucchini last week and it was delish. You just don't get that much flavor in the zucchini from the supermarket.

Anyway, as we are 2 days away from Week 3's delivery, I thought I'd saute up the escarole and made myself a great Sunday night dinner!

Escarole and grilled chicken with linguine (serving for 1)
1 boneless, skinless chicken breast
salt & pepper
1 tsp EVOO
1/2 garlic scape, chopped
a few dashes of red pepper flakes
2 cups chopped escarole
linguine

--> Grill chicken on the BBQ or in a grill pan with salt & pepper.

--> While the chicken is cooking, heat a skillet over medium heat and add olive oil. Add the garlic scapes and red pepper flakes - saute, stirring occasionally for 1-2 minutes. Stir in the escarole and cover the skillet. Leave covered for about 4-5 minutes and then uncover and cook until the escarole is wilted and tender, stirring often. Add salt & pepper.

--> Third thing to cook is the pasta - follow directions for your pasta, cooking in a large pot of boiling salted water. Leave al dente - drain and add to the escarole mixture. Stir in the chicken and season with salt & pepper and then serve when all is mixed together and heated through.

One thing to note is that the escarole cooks down a lot - it's similar to spinach or swiss chard in the way it cooks - so you want to use more over less. Also I added a few grape tomatoes to the pan with the escarole once I took the top off - it was a nice touch of color and added a little more flavor.

Ail des bois

Everything sounds better in french, no? Here is a test - would you rather eat an "ail des bois" or a "ramp" - yes that's an English word and yes it is a vegetable. A ramp is a type of spring onion - it looks like a mix between a mini leek and a scallion. Its quite flavorful too. This afternoon I had decided that I wanted to make scallops for dinner and since ramps are in season right now, I figured I'd use them in my simple scallops dinner...

Seared Scallops with White Wine & Ramps
Ingredients:
8 Sea Scallops (I figure ~6-8 per person - this recipe is for 1 person)
1/2 cup white wine
a bunch of ramps - chop up the white bulb-y part
a dab of butter

--> First step is to sear the scallops. Now I know making scallops can be a little daunting, but it's really easy! You are going to want to use a pretty hot saute pan - set your heat to medium-high. Make sure your scallops are dry - pat them good with a paper towel. Then add them to the well-sprayed pan and cook on each side for ~2-3 min (sprinkle with salt & pepper before and after flipping them in the pan). Take the scallops out of the pan and place on a plate when they are done. If you aren't sure, cut into one and see how easy it is to cut with a fork.

--> In the same pan, turn the heat to medium-low and add the ramps and butter. Saute for a min and then add the white wine - let reduce for another 1-2 min and then pour sauce over your scallops. Serve - it's delish.

I heart risotto

I'm ready for the CSA season to begin again, but I have another month to wait for some quality vegetables. In the meantime (and since multiple foreign object sightings in my lunches has led me to bring my lunch to work) I have resorted to purchasing produce at the local supermarket with all of my neighbors - sigh... Anyway, tonight we bought some lovely mushrooms and made some mushroom risotto - yummmmmm.



Mushroom Risotto:
Ingredients:
4 cups vegetable broth
EVOO
10 baby bella mushrooms, chopped
small box white mushrooms, chopped
1 medium shallot, chopped
1 cup Arborio rice
1/3 cup white wine
salt & pepper
fresh thyme
shredded Parmesan cheese

--> Bring the vegetable broth to a boil and then turn the heat to low to simmer.

--> Meantime, warm some EVOO in a pan and saute the mushrooms over medium heat. Cook until soft. Set aside.

--> In a separate pot, add some EVOO over medium heat and then stir in the shallot. Cook 1 minute. Add rice, stir to coat with the olive oil - when the rice has turned golden-ish in color, add in the wine. Stir constantly until the wine is absorbed. Now time to start adding the warm broth 1/2 cup at a time. Stir continuously and wait to add each next ladle of broth until the liquid has been absorbed. You may not need to add all of the broth - taste towards the end for your ideal al dente.

--> Remove the cooked risotto from the heat and stir in mushrooms, salt, pepper, thyme and Parmesan cheese.

It's delicious :)

While I am so sick of this cold winter we are having in NY, one thing I love about winter (well, aside from skiing), is filling up on hearty root vegetables. Those of you that know me would definitely think I would never go near anything called "Shepherd's Pie" - but a few weeks ago, I came across this recipe and I knew it would be delish. And so, tonight I had my first Shepherd's Pie...

Root Vegetable Shepherd's Pie (courtesy of Chow.com)
Ingredients (the way I made it):
1 medium regular potato - peeled & diced
1 medium sweet potato - peeled & diced
1/2 cup Fage fat free yogurt
salt & pepper
drizzle EVOO
10 oz mushrooms - cleaned, stemmed & quartered
1/2 medium yellow onion, diced
2 medium carrots, diced
3 celery stalks, diced
2 tbsp tomato paste
1 tsp thyme
2 cups veggie broth
2 tbsp soy sauce
1/2 cup frozen peas

--> First we make some mashed potatoes (white & sweet together). In case you don't know how to make mashed potatoes, here are some easy instructions. Fill a large pot with water and the potatoes (and a few dashes of salt) and bring to a boil over high heat. Simmer until the potatoes are just tender when pierced with a knife - about 5-10 min. Drain, then return the potatoes to the pot, mash coarsely, add the yogurt and some salt & pepper. Set aside.

--> Now we get started on the veggies. You should also turn your broiler on now - set it to low and move the rack to the upper third of the oven. In a large frying pan over medium heat, heat up your EVOO until it simmers. Then add the mushrooms and cook, stirring rarely, until browned - about 6 min. Add onion, salt & pepper and cook for another 3-5 min, until the onion starts to soften. Then add the carrots, celery, tomato paste and thyme. Stir around to coat the veggie mixture. Then add the vegetable broth and soy sauce and stir until incorporated. Bring to a simmer, stir occasionally, and cook until the vegetables are just tender when pierced with a knife, about 10 more min.

--> Now time to put all of this in a casserole dish - 7x11 is probably the best size. Put the vegetables in and then spread the reserved mashed potato mixture on top. Broil until the top starts to brown, about 5-10 minutes.

This is an incredibly filling vegetarian dish - and it's so delicious too!

5 Ingredient Supper

It's been a while. I have lots of excuses most of which center around the freezing winter we are having. But, tonight it is warmer out so I am back at it... My sister and I made a super easy and healthy dinner with just 5 ingredients (not including salt, pepper and margarine, but still - that's only 8 ingredients!): tilapia, onion, lemon, potatoes and mushrooms!!

Grilled Tilapia with Onions & Mushrooms... and Mashed Potatoes
Ingredients:
2 tilapia fillets
1/2 medium onion, chopped
1 cup mushrooms, sliced
1 lemon
2 medium potatoes
salt, pepper, 1 tbsp butter


--> Let's get the mashed potatoes started because they take the longest to make. Peel and quarter the potatoes and put in a medium-sized pot with water. Bring the water to a boil and then lower the heat to medium (be careful not to let the water boil over!). Eventually, when the potatoes have softened, mash them up with the butter, some salt & pepper.

--> Now we'll work on the fish. If you have a grill pan, it's time to bring it out. Or, if you have a BBQ, turn it on. For this dish, we are simply grilling the tilapia. I used a grill pan - I put the pan over medium heat and then added the fish. Sprinkle the fish with salt & pepper and then squeeze the juice of half the lemon over the fish. Cook for about 3-5 min and then flip over. Repeat with salt & pepper and cook until the fish is done.

--> While the fish is cooking, heat a small saucepan over medium heat and saute the onions and mushrooms together. When the fish is done, pour the onions & mushrooms over the fish and serve with the mashed potatoes. There's dinner!

Once Upon a Time in Verona

About 10 years ago, a couple of friends and I found ourselves in Verona. It wasn't well planned (okay, it wasn't planned at all), but when disaster struck, we treated ourselves to a delicious meal. Ten years later, all I remember about the meal was that it was the first time I ever had polenta - and it was absolutely delicious!!! Then a few weeks ago, I took a cooking class and we made polenta which inspired tonight's dinner...

Polenta with Zucchini, Onion & Tomatoes
Ingredients:
EVOO
1 medium onion, chopped
4 cloves garlic, minced
1 medium zucchini, chopped
2 medium tomatoes, chopped
1 cup diced canned tomatoes (try not to get much juice)
kosher salt & ground black pepper
4 1/2 cups water
1 1/3 cups coarse or medium cornmeal
grated Parmesan

--> In a medium saucepan, bring the water and ~1 tsp salt to a boil. Add the cornmeal slowly, whisking constantly. Also whisk in a few drizzles of EVOO (~2-3tbsp). Reduce the heat to a simmer, stirring frequently with a spoon until the polenta is thick, it takes ~20 minutes. Be careful with this, if the heat is too high, the polenta will pop and you do not want it to hit your skin. Stir in the grated Parmesan cheese while the polenta is still in the pot and hot.

--> While the polenta is cooking, heat up a large stirfry pan over medium heat and drizzle with EVOO. When hot, add the onion and garlic and cook until the onion starts to brown, about 5 minutes. Then add the zucchini, stir and continue to cook until the zucchini starts to brown. Add the tomatoes (fresh & canned) and then some salt and pepper. Simmer until thick, takes about 10 minutes.

--> When both the vegetables and polenta are done, spoon the polenta onto a plate and top with the veggie mixture and serve. YUM.

It's Chili Out

Sorry for the sort of cheesy post title, but it's early in the morning and my creative juices aren't quite flowing yet. But, the winter is quickly settling in here in New York, so it is time for me to throw together a big pot of turkey chili. Last year I made my turkey chili so spicy that my sister couldn't touch it, so I scaled back just a little this year...

Turkey Chili
Ingredients:
1 pound ground turkey
2 cloves garlic, minced
1 large onion, diced
1 large red bell pepper, diced
1 ancho chile (if you have any left), diced
1/2 cup dark brown sugar
1 can (28 oz) whole tomatoes in the juice
1 can (15.5oz) black beans - drained
1/2 cup water
1 bay leaf
2 tbsp chili powder
1/2 tbsp each cumin, red cayenne pepper, oregano
kosher salt
ground black pepper
EVOO

--> Heat large stock pot over medium heat - add EVOO and once hot, add turkey. Salt & pepper the turkey once it is in the pot. I added the garlic cloves about halfway into the cooking of the turkey. When the turkey is almost done, add the onions, peppers, and chile. Stir occasionally to get the onions and peppers cooked until onions turn golden. Add the brown sugar - mix thoroughly, then add tomatoes with their juices, the beans and the water. Follow all of these ingredients with the spices. The spice amounts are rough estimates and to your liking (the red cayenne pepper will give a nice kick so be careful with this one). Add more salt & pepper to taste as well.

--> As the liquid mixture starts to boil, lower the heat to simmer and cover. Keep on the heat for at least another 30 minutes. Make sure to taste your chili during the cooking process and add more spice if necessary. The chili freezes well too, so don't feel like you need to eat it all in one sitting - it's a long winter!

Post-Thanksgiving Dinner

So as much as I was completely sick of turkey after last weekend, I ended the weekend with a dinner of roasted cornish hen. Now, I learned last year that making cornish hens is a bit of a process, but they always turn out so good that I am always tempted to make them. This week's was another success - I found this recipe on Food and Wine but I tweaked it a little...

Stuffed Cornish Hens
Ingredients:
1/4 cup slivered, toasted almonds
1/2 cup canned low-sodium chicken or vegetable broth
1/4 cup dried apricots, chopped
Salt & pepper
1/2 cup rice
1/2 tbsp butter
2 1/2 tsp honey
1/4 tsp ground cinnamon
2 Cornish hens (about 1.25-1.5 pounds each)

--> I bought my slivered almonds already toasted, so I didn't need to toast them myself. If yours aren't toasted, heat the oven to 350 F. Toast the nuts in the oven until golden brown, 5-10 minutes. Remove them and set aside. Raise the heat to 425 F (I have a Convection Roast feature on my oven, so I only raised the temp to 400 and the timing still worked).
--> In a small saucepan, cook the rice according to package directions using the broth and the apricots. When done, add the almonds, 1/4 tbsp butter, 1 1/2 tsp honey, cinnamon and dash salt & pepper.
--> Clean up the hens and then fill the cavities of the hens with the rice mixture. If you want, twist the wings of the hens behind their backs and tie the legs together (I didn't do this because I didn't have any string to tie them with, but it is what the recipe calls for). Put the hens, breast-side up, in a roasting pan. Sprinkle them with salt & pepper and dot with the remaining butter.
--> Roast the hens for 25 minutes. Then baste them with any pan juices (if none, no biggie) an drizzle another 1 tsp honey over the hens. Continue roasting until just done, probably another 10-15 minutes longer. That's it - serve and enjoy.

Pre-Thanksgiving Feast

Last week marked the end of another CSA season. The past few weeks have been incredibly busy for me so I haven't cooked as much as I would have liked to, but most of the veggies we've been getting stay for a while - potatoes, beets, winter squash, garlic, etc - so we have some time to use them. Anyway, to celebrate the end of the season we cooked up a most delicious dinner that centered around our autumn vegetables. In our house, no delicious meal is complete without brussel sprouts and we generally make them the same way, yum! Here's our full menu. (all recipes serve 3-4 people)

--> Squeeze the lemon over the fish and then sprinkle the pecan and shallot topping over fish and serve. YUM.

Sauteed Halibut with Pecan Shallot Topping (from epicurious):
Ingredients:
1 1/4 pounds halibut fillet
salt & pepper
EVOO
1/2 cup chopped shallot
1/2 cup chopped pecans
juice of 1 lemon

--> Rinse halibut and pat dry before seasoning with salt & pepper. Heat ~2tbsp EVOO in a large heavy pan over moderately high heat until hot but not smoking, then add fish. Saute fish until golden, turn once, should take 5-7 min total. Transfer to plates and keep warm, loosely covered with aluminum foil.

--> Add 1 tbsp EVOO to the same skillet and cook shallot over medium heat, stirring occassionally. Cook ~3-4 minutes until they are golden in color. Add pecans and saute over slightly higher heat, stirring, until they are a shade darker, should take another 3 minutes.

On the 2 side dishes - I'll be honest, I don't really have recipes here, but you can't really screw up either of these - so this is basically what I threw together!

Brussel Sprouts
Ingredients:
1.5 cups brussel sprouts (cut them in 1/2s if they are big sprouts)
1/4 cup chopped shallots
1 clove garlic, minced
EVOO
salt & pepper
1/2 cup mushrooms, halved
vegetable broth (or chicken broth works if you have that on hand)

--> Heat a small saucepan over medium high heat. Sprinkle with EVOO and add shallots and garlic - saute 3-4 minutes until golden. Add brussel sprouts, sprinkle with salt & pepper and continue to saute for another 3-4 minutes. Then add enough vegetable broth to mostly cover the brussel sprouts in the pot. Reduce the heat and cover. After ~4 minutes, add the mushrooms and stir. Cover again and leave the pot over heat until the broth is mostly or completely absorbed, probably another 3-4 minutes. Serve.

Roasted Butternut Squash
Ingredients:
1 medium butternut squash
a few sprigs rosemary
salt & pepper
EVOO

--> Preheat oven to 400 F (yes I actually turned my oven up for this dish). Peel the butternut squash and cut up into 1/2 inch cubes and put into a baking dish or even on a baking sheet lined with aluminum foil. Drizzle with EVOO, salt & pepper, and rosemary. Bake for 45 minutes to an hour - test with a fork to when they are soft but not mushy. Yes, it is really that easy.

New recipe for the fall

Fall has settled in and the CSA season is in wind down mode. As sad as that is, some of the best vegetables start to arrive at this time of year - winter squash (I've already made the risotto twice!), potatoes, carrots and beets. Well, this past week we had a surprise - ancho peppers. In my 3 years as a CSA member, this is the first time we've had anchos. So - dinner tonight was my take on Chile Relleno (vegetarian style).

Baked Vegetarian Chile Relleno
5 medium ancho peppers
1 medium zucchini
1 jalapeno pepper
1 shallot, diced
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, drained
1 can beans - your choice, I used pintos
1 cup shredded mozzarella cheese
1 tsp ground cumin, divided
salt & pepper

--> Preheat broiler. Put the peppers on aluminum foil-lined baking sheet and broil a few inches from the heat for 8-10 minutes or until blackened and charred - turn them after 5 minutes. When you take them out of the oven, transfer to a zip-loc bag and seal. Let them stand and sweat for 15 minutes. Peel and discard skins - cut a lengthwise slit in each to discard seeds.

--> Separately, heat a saucepan over medium-high heat (spray with Pam), add zucchini, garlic and shallot - cook ~4 minutes. Stir in 1/2 tsp cumin, jalapeno peppers and tomatoes -bring to a boil. Reduce heat, and simmer 15 minutes. Remove and discard jalapeno peppers.

--> In another bowl, mix together the beans, cheese, other 1/2 tsp cumin, salt and pepper. Place the peppers in a baking dish and put a heaping spoonful of the bean and cheese mixture into each pepper. Pour the tomato mixture on top of the peppers, cover and bake at 350 F for 20 minutes. My peppers were pretty spicy, so you might want to consider serving with white rice. Either way, it's a delicious, healthy do-it-yourself Mexican dish! Enjoy-

Show Me Your Mussels

I can't believe it is the end of September and we are still getting tomatoes! What a treat after last summer's blight. Today we got another 2 pounds of tomatoes so we decided to make Mussels in a White Wine and Tomato sauce.

Mussels with Tomato and White Wine Sauce
Ingredients:
3 pounds mussels
EVOO
2 cloves garlic, minced
3 medium onions, minced
4 plum tomatoes, chopped
1 cup white wine
1 tbsp butter or margarine
salt and pepper to taste

--> Put all the mussels in a large bowl with enough cold water to cover them. Let them soak for about 20 minutes to remove any dirt or sand. After the time has passed, it is time to clean the mussels by debearding them. Here is a great step-by-step tutorial on debearding.

--> Heat up some EVOO in a large stockpot over medium-low heat. Add the garlic, and saute for about 1 minute, stirring continuously to avoid burning. Then add the onions and tomatoes, and cook until they are almost tender. Pour in the white wine, and then stir in the butter. Bring the mixture to a boil, and allow it to continue to boil until the liquid has reduced by half, takes about 10-15 minutes. Season with salt and pepper to taste.

--> Add the mussels to the pot, cover and cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Serve with fresh linguine and enjoy!!

Jillian Would Be So Proud...

Whenever I think about eating something I know I shouldn't, I feel a little Jillian Michaels on my shoulder telling me how bad this or that food is for me. One of the foods that is always associated with the voice is potato chips. Well, tonight I think I have found another option in kale chips. Okay I know some people won't necessarily agree with me, but you have to at least try them out! Plus these are super easy and require just a few ingredients.

Kale Chips
Ingredients:
Bunch of kale
EVOO
sea salt
grated Parmesan cheese

--> Preheat oven to 300 F. Wash the kale leaves and pat dry. Lay them out on a baking sheet covered in aluminum foil. Brush the leaves with EVOO, then sprinkle with sea salt and then Parmesan cheese. Bake in the oven for about 20 minutes or until the leaves are dried out. Enjoy for a healthy and nutritious snack!

Finally a Tomatillo Success!

The first year when the tomatillo arrived in the share, I think I tried to eat one without cooking it. That's a mistake you don't make twice! It's a weird vegetable, and it's really not like a tomato except in looks. When you peel off the husk (yes there is a husk around a tomatillo), it feels like there is a sticky residue left behind, which could be a turn-off to some. But, move beyond looks and you can make some really delicious dishes with tomatillos. I have been experimenting with different tomatillo recipes over the past few CSA seasons and this year I found one that I really loved so wanted to share.



Grilled Cumin Chicken with Fresh Tomatillo Sauce
Ingredients:
2 tsp EVOO
1/2 tsp cumin
1/8 tsp black pepper
2 garlic cloves, minced
4 (6 oz) chicken breasts
1/2 lb tomatillos
1/2 cup chicken broth
1/4 cup cilantro leaves
1/4 cup chopped green onions
2 tbsp fresh lime juice
1/2 tsp sugar
1/4 tsp salt
1 garlic clove, chopped
1 jalapeno, seeded & chopped
Pam

--> Preheat oven to 350 F. Combine EVOO, cumin, pepper, and garlic in a ziploc bag. Add chicken, seal, and let stand 15 minutes.

--> Discard husks and stems from tomatillos. Combine with chicken broth in small saucepan over medium-high heat, cover and cook 8 minutes. Drain and cool slightly. Combine tomatillos, cilantro, green onions, lime juice, sugar, salt, garlic cloves and jalapenos in a food processor - process until smooth.

--> Remove chicken from bag, discard marinade. Sprinkle evenly with ¼ tsp salt. Bake in oven, 15-20 minutes, or until done. Serve with sauce and rice if you want. Enjoy!!

Seriously - more peaches?!

This summer I didn't feel overwhelmed by the zucchinis or peppers in my deliveries like I did last summer. But, the pounds of peaches every week were so hard to keep up with - it seemed like I ate a peach every day and still had leftover. So, with the end of the summer, it seemed like the perfect time for a peach crisp. And with this recipe, you can add any leftover berries (blueberries, strawberries, raspberries) that you have laying around or in your freezer.

Berry Peach Crisp
4 cups peaches, peeled and sliced
juice of 1/2 lemon
1 1/2 cups oats
1 tbsp cinnamon
1 cup butter
4 cups berries
1 3/4 cups flour
2 1/4 cups brown sugar
2 tsp nutmeg

--> Preheat your oven to 350 F. Put the peaches in a 13x9 pan and then layer in the berries. Sprinkle with the lemon and 1/4 cup flour. Combine the rest of the flour, oats, sugar and spices. Cut the butter into this mixture and then sprinkle this on top of the fruit as a topping. Bake at 350 F for 35-40 minutes. YUM!

Perfect Summer Fish Dish

I recently was out to dinner with some friends and had the most delicious fish dish which inspired me to create tonight's dinner. The fish was baked in parchment paper over Israeli-style couscous and served straight out of the oven. It was so moist and flavorful I was skeptical that I could create the same amazing taste. Alas, I underestimate myself! I adapted my recipe from a bunch of similar ones I found on the foodnetwork's website so that I could use ingredients I already had in my kitchen. While I don't think I got the couscous part exactly right, the fish was absolutely delicious. Just like all of the recipes I've been posting, I found this one to be pretty easy. One other item to note - different fish will work in this one, you might just have to adjust the baking time depending on the thickness of your filet. I used tilapia, but halibut, red snapper, trout, etc would all work with this recipe.

Fish Baked in Parchment Paper
1 cup Israeli couscous
1 pound Tilapia (or halibut, red snapper, etc)
1 tsp salt for fish plus a pinch or 2 for the couscous
1/2 tsp ground black pepper
small bunch fresh oregano
1 whole lemon, thinly sliced
1 medium green onion, sliced
1/2 garlic scape, sliced
a bunch of grape tomatoes, halved
1/2 cup white wine
parchment paper

--> Oven to 400 F.
--> Rinse couscous in a mesh strainer under cold water, lay out on parchment paper, sprinkle with salt and set aside.
-->Take a large sheet of parchment paper (~15x48 inches), fold in half and lay on baking sheet. Unfold and lay the fish diagonally on the pan on top of 1 layer of parchment paper. Salt and pepper the fish on both sides. Place oregano on top of the fish with lemon slices, garlic, and onion sprinkled over the top. Arrange the couscous next to the fish on all sides, then lay the tomatoes around the outside of the couscous (almost forming a wall). Pour the wine over the fish and then close up the parchment paper. You want to seal the packet almost air tight - I folded over the edges and then actually used a stapler to keep them together.
--> Bake for 20-30 min depending on the thickness of your fish. Halibut steaks will take closer to 30 min while my tilapia was ready in 20. Enjoy!

Easy Caprese Salad

Yum - the tomatoes this week are delicious. We also got more fresh basil in this week's delivery setting up a perfect match. Not to mention what a pretty colorful appetizer this salad makes! I don't think you really need a recipe here - just slice up the tomatoes, layer with basil and sliced fresh mozzarella cheese. Sprinkle with salt and pepper.

Homemade Pesto

I think it is peak basil season in New England since we got a really big bunch last week and I hear we are getting more in this week's delivery. So, pesto time it is... Most people find this weird but I'm not the biggest fan of pine nuts, so I often use almonds as a substitute because I am a big fan of those. I also don't love when foods are too garlicky which I think is why I enjoy using the milder scapes when they are in season. That said, I LOVE pesto, especially when it's homemade. Below is the recipe that I use and I find it to be just delicious.

Pesto Sauce
Ingredients:
4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled (I used 2 garlic scapes tonight instead)
1 cup almonds (or pine nuts or walnuts or a combination of all)
1 1/2 cups freshly grated Parmesano-Reggiano or Pecorino-Romano cheese (or combination)
1 1/2 cups EVOO
salt and pepper to taste

--> Place basil and garlic in food processor and process until leaves are finely chopped. Add nuts and process until nuts are finely chopped. Add cheese and process until combined. With machine running, add olive oil in a slow, steady stream. After oil is incorporated, turn off machine and add salt and pepper to taste.
* Note: If not using immediately, store in air-tight container with a thin coating of olive oil on top to keep sauce from turning dark. Pesto will keep well in fridge for a week or so, or you can freeze it. Recipe yields approx. 3.5-4 cups and can be halved.

Kitchen Sink Stir Fry with Pesto

Tonight we took all our vegetables that were piling up in the fridge as well as some chicken and made a huge stir fry. And - we threw in some fresh homemade pesto as well. Not that I make so many complicated dishes, but this one is super simple. Pesto recipe to follow also...

Midsummer Stir Fry with Pesto

Ingredients (as I made it tonight):
EVOO
1 medium eggplant, chopped in 1/2 inch cubes
1 small lilac pepper, sliced
1 medium light green pepper, sliced
2 scallions, chopped
1 garlic scape, chopped
2 small zucchinis, chopped in 1/2 inch cubes
1 package of chicken breast, sliced thinly
cherry tomatoes
1/4 cup pesto
salt and pepper

--> Spray a large grill pan with Pam and grill up the chicken.
--> At the same time, using a large stir-fry pan or wok drizzled with EVOO, throw in the eggplant and zucchini over medium high heat. Stir until crisp-tender (about 5-7 min) and then add peppers, scallions and garlic scapes. Continue to saute, adding more olive oil if necessary. Sprinkle with salt and pepper. Throw in a couple of tomatoes if you have any left at the end.
--> When all vegetables are cooked, ~15 min, and the chicken is cooked through, toss together with the pesto and serve.