Arugula - T
Asian stir-fry mix (tatsoi/mizuna) - M
Carrots - M, Th
Cauliflower - Th
Chard - F
Cilantro - M
Leeks - M, Th, C
French breakfast radishes
Padrone Peppers - W
Sungold cherry tomatoes
Summer squash - M
Dry-farmed tomatoes - T, W, C
In the house:
22 lbs. Dry-farmed tomatoes -T, W, C
Sungold cherry tomatoes
Summer squash - M
Dry-farmed tomatoes - T, W, C
In the house:
22 lbs. Dry-farmed tomatoes -T, W, C
Leeks - T, Th, C
Sweet Peppers - W
raspberries
Grocery List:
Potatoes
Celery
bulgur
Ricotta Cheese
Mozzarella Cheese (Fresh and regular)
fruit
milk
flour
Menu:
Sunday: Italian Festa
Monday: Asian Tabbouleh
Tuesday: Arugula Lasagna
Wednesday: Tacos with Fresh Salsa
Thursday: Curry Cauliflower Soup
Friday: Chard Fettucine
Recipes:
(for 4 - 6 people)
Combine and cover, allowing to "plump" for about 30 minutes:
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent)
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with.
Veggie additions:
asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
diced summer squash
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Fettucine with Chard, Raisins, Brown Butter
serves 4
6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettucine
1/3 cup walnut pieces, toasted
grated parmesan cheese
Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, saute onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and saute 4-5 min until chard is just tender. Cook fettucine in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.
Canning:
1 C bulghur
2 C boiling water
1/2 tsp. salt
Meanwhile, make a dressing/marinade by combining the following:
juice of 1/2 a lemon (about 1/4 C) (or half a lime would work too)
about 1 1/2 tbsp. soy sauce
a clove or two of garlic, crushed
1 tsp. chinese chili-garlic sauce (or equivalent)
1 tsp. sesame oil
3 tbsp. olive oil
a few tbsp. minced cilantro
Drain off any soaking water remaining after the bulghur has soaked the 30 minutes, then stir in marinade and as many chopped veggies from the list below as you like. Combine and chill well. Serving suggestion: romaine lettuce leaves (the smaller, inner ones) work great as 'scoops' for eating the tabbouleh with.
Veggie additions:
asian greens (steam-to-wilt, then run under cold water to stop cooking, then drain and chop)
any other greens could be used as above also... spinach, chard, beet greens, kale, kohlrabi greens
diced carrot
diced seasoned tofu (optional)
chopped green onion
diced summer squash
CURRY CAULIFLOWER SOUP
Serves 6
Cauliflower is a wonderful vegetable that's full of cancer-fighting enzymes. Roasting cauliflower avoids the sulfur-smell caused when steaming, and also produces an unbelieveably sweet flavor. [I'll second that! Roasted cauliflower is hands-down more delicious than steamed. - Debbie]
1 head cauliflower, cut into florets
3 tbsp. olive oil
sea salt
1 C finely diced yellow onion (use leeks)
2 carrots, diced small
2 potatoes, cubed small
1 C finely diced celery
1 tsp. curry powder
1/4 tsp. coriander ground
1/4 tsp ground cumin
1/8 tsp. ground cinnamon
6 C broth of choice
1. preheat oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the cauliflower with 1 tbsp. of olive oil and 1/4 tsp. of salt, then spread in an even layer on the prepared pan. Bake until the cauliflower is tender, about 25 minutes.
3. While the cauliflower is roasting, heat he remaining olive oil in a saute pan over medium heat, then add the onion and a pinch of salt and saute until translucent, about 3 minutes. Add the carrots, celery, potatoes, and 1/4 tsp. salt and saute until the vegetables begin to brown, about 12 minutes.
4. Add the curry powder, cumin, coriander, cinnamon, and another pinch of salt and and stir until the spices have coated the vegetables. Pour in 1/2 C of the broth to de-glaze the pan, then cook until the liquid is reduced by half. Remove from the heat.
5. Pour 3 C of the remaining broth into a blender, then add half of the vegetables and roasted cauliflower. Blend until smooth, then pour the mixture into a soup pot and repeat the process with the remaining 2 1/2 C broth and the remaining vegetables and cauliflower. For a thinner consistency, add another cup of broth.
6. Gently reheat he soup over low heat. You may want to add a spritz of lemon juice, or additional salt, to taste.
Fettucine with Chard, Raisins, Brown Butter
serves 4
6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettucine
1/3 cup walnut pieces, toasted
grated parmesan cheese
Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, saute onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and saute 4-5 min until chard is just tender. Cook fettucine in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.
Canning:
Spaghetti Sauce
TOMATO, LEEK, AND ONION SOUP
1/4 C olive oil
2 medium sized onions, diced
2 leeks, thinly sliced
1 clove garlic, minced
2 tbsp. chopped, fresh parsley
1 tsp. minced, fresh thyme
1 bay leaf
2 C tomatoes, diced
3 C stock of choice
soy sauce to taste
1-2 tsp. honey
chopped fresh parsley
chopped scallion tops
1. in a large skillet, heat the oil and saute the onions, leeks, and garlic until translucent but not brown.
2. Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan. Cover and simmer until the tomatoes are cooked and the flavors are well combined, 20-30 minutes. Remove the bay leaf.
3. Season with the soy sauce and honey. Garnish with parsley and scallions before serving.
For when we get eggplant:
http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/
1/4 C olive oil
2 medium sized onions, diced
2 leeks, thinly sliced
1 clove garlic, minced
2 tbsp. chopped, fresh parsley
1 tsp. minced, fresh thyme
1 bay leaf
2 C tomatoes, diced
3 C stock of choice
soy sauce to taste
1-2 tsp. honey
chopped fresh parsley
chopped scallion tops
1. in a large skillet, heat the oil and saute the onions, leeks, and garlic until translucent but not brown.
2. Combine the sauteed vegetables, parsley, thyme, bay leaf, tomatoes, and stock in a 2-quart saucepan. Cover and simmer until the tomatoes are cooked and the flavors are well combined, 20-30 minutes. Remove the bay leaf.
3. Season with the soy sauce and honey. Garnish with parsley and scallions before serving.
For when we get eggplant:
http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/
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