Menu:Friday: Salad with tomatoes, fresh mozzarella, carrots, etc.
Saturday: Take Out
Sunday: Baked Arugula & Cheese Stuffed Chicken, stuffed padron peppers, quinoa, steamed carrots
Monday: [Lunch]: Turkey Cheese roll-ups, Fruit, [Bake Snack]: Savory Cake, [Dinner]: Carrot Ginger Brown Rice with Sauteed Pork
Tuesday: [Make Monday]: Green Bean and Potato Salad
Wednesday: Gazpacho with Fresh Bread
Thursday: [Lunch]: Salad (kids are in co-op) [Dinner]: Broccoli Slaw with Oranges
Recipes:
Padron Pepper TapasThe Padron peppers you have in your shares this week are really delicious as a snack, appetizer or 'tapas' when prepared this way. Mind you, you must like a fair amount of heat, but if you do, Padrons have an exceptional flavor to them.Ingredients: padron peppers, good quality olive oil, good sea saltFor this, a cast-iron skillet or comal is necessary... something you can heat really hot without warping.Wipe padrons clean of any dirt or clinging moisture (if they have been refrigerated, bring them to room temperature first). Leave peppers whole with stems intact; do not remove stems; you use them later as a 'handle' to hold and eat them.Heat cast-iron skillet or comal -- do NOT put any oil in the skillet; you are going to dry-pan roast the peppers. The oil is for flavoring afterward! Put peppers into hot pan and, using tongs, turn and cook until blistered and blackened in places and they have started to soften. You'll want to turn on any stove ventilation if you have it; this can get a little smoky!Once peppers are roasted to your liking, remove to a plate or bowl, drizzle and toss with a good, flavorful olive oil and sprinkle with salt. Serve warm.
KIM'S STUFFED PADRON PEPPERSThanks, Kim, for sharing this great, tasty recipe!Padron peppersCooked quinoa (instructions below)Seasoning mix2 tbsp. nutritional yeast1 tsp. paprika1 tsp. tumeric1 tsp. sea salt1/2 tsp. thyme1/2 tsp.cumin1/4 tsp. garlic powder1/4 tsp onion powder1. Cook the quinoa: 2-1 ratio liquid to water or stock (always rinse the quinoa before cooking to remove the "bitter" flavor it sometimes has). Bring stock or water to a boil, add the quinoa, stir, and bring back up to a boil. Cover pot and reduce to a low simmer for about 15-20 minutes. You want the quinoa to be light and fluffy. Remove from the heat and let it sit, covered, for about 10 more minutes. Remove lid and "fluff" the quinoa with a fork. Set aside to cool slightly. While it is still warm, add the seasoning mix to your desired taste. Nutritional yeast is a great booster, full of vitamin B 12, and it gives the quinoa a nutty, cheesy taste.2. When the quinoa is seasoned to taste, stuff it into the peppers that have the tops cut off. Place them in a baking dish, drizzle with extra virgin olive oil and bake in a pre-heated 400 oven. Keep an eye on them so you can take them out when done to your liking and serve as an appetizer or a delightful snack!
SAVORY CAKE of CARAMELIZED ONION, WALNUT and CHARD (snack)
Serves 8
Onion Marmalade:
(Left-over marmalade can be spread on sliced bread or served with cheese).
2 Tbs. olive oil
2 large sweet Vidalia onions
3 Tbs. balsamic vinegar
1 1/2 Tbs. light brown sugar
1 Tbs. fresh thyme (I am substituting basil)
Cake:
1 1/2 c. flour of choice (I am using brown rice flour)
1 Tbs. baking poeder
1 tsp. sea salt
1 tsp. paprika plus a pinch of cayenne
2 large eggs
1/2 c. Greek yogurt
5 Tbs. olive oil
1 c. coarsely chopped chard, stems removed
1/3 c. chopped, toasted walnuts
To make the onion marmalade:
1. Heat oil in a Dutch oven over medium-high heat. Add the onions, and cook 30 minutes, stirring occasionally. Stir in vinegar, brown sugar, and herbs, and reduce heat to medium low. Cook 40 minutes, or until onions are caramelized. Cool.
To make the cake:
1. Preheat oven to 350 degrees. Line a loaf pan with parchment paper, letting ends hang over the pan edges. Spray parchment with cooking spray or lightly oil.
2. Whisk together flour, baking powder, salt, paprika and cayenne in a bowl. In a separate bowl, whisk together eggs, yogurt, and oil. Stir egg mixture into the flour mixture. Fold in chard, 1/2 c. of the Onion Marmalade, and walnuts. Spoon batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes, or until tip of knife inserted into loaf pan comes out clean. Lift loaf from pan with parchment paper and cool on a wire rack. Serve with remaining Onion Marmalade, if desired.
Garden Gazpacho (cold dinner)makes about 4 servings
I have in front of me
five cookbooks (Joy of... Dean & Deluca... Field of Greens... Moosewood... Rolling Prairie...) -- and each one makes Gazpacho differently! But since I like to compare & contrast and come up with my own version anyway (I'm sure you'd
never get that idea based on the recipes I come up with!), that's what I've done here for you, keeping in mind what's in our share boxes this week! -- debbie
approximately 4 C chopped tomatoes & their juice (feel free to supplement with cherry tomatoes!)
2 medium-sized mild peppers, stem, seeds and membrane removed, coarsely chopped
1 cucumber, peeled and coarsely chopped (remove seeds if you like)
1 small summer squash, coarsely chopped (yes, remove the stem first); a yellow one is nice for color but not required
1 small onion, red, yellow or white, peeled and coarsely chopped
1 large garlic clove, crushed
approximately 2 tbsp. red wine or champagne vinegar, possibly more
1 tbsp. flavorful olive oil
1 tsp. or so fresh-squeezed lemon or lime juice (optional)
2 tsp. honey (optional)
1 handful of fresh basil leaves (optional)
1 seeded/chopped jalapeno (optional)
Combine all ingredients except vinegar in a food processor and puree. Empty into a bowl and add/stir in vinegar, a bit at a time, tasting as you go, until the right degree of tartness is reached. For some reason, I have found it is the vinegar which really gives gazpacho that special 'zing'. But since everyone's sense of sour is different, it is best to do this as I described. You'll know when it is right. And of course you'll want to add salt & pepper to taste. When you've got what you like, refrigerate the soup and chill thoroughly. Serve cold.
The optional ingredients each have their own effect on the soup. Many recipes have honey, but not all. The lemon or lime juice contributes to that 'zing' I told you about, so if you use it, you'll likely want to reduce the vinegar, but again, as long as you add the vinegar gradually and taste-check it, you'll get what you want. I love adding the fresh basil, as it really makes the soup summery and fragrant. And of course for those of you that like a little 'piquante', a little heat, the addition of the jalapeno turns the trick.
http://naturallyella.com/2012/04/06/carrot-ginger-brown-rice/
Southern Style Green Bean and Potato Salad (cold dinner) 1 ½ lbs. fresh green beans - trimmed and cut in half crosswise6 small potatoes, cubed1 small onion - thinly sliced1/4 C canola or vegetable oil1/4 C red wine vinegar1/4 C rice wine vinegar1 tsp. garlic powder, or 1 tbsp. chopped fresh garlic1 tsp. salt1 ½ tsp. pepper1 tsp. sugar Prepare and boil the green beans for approx 7 minutes. Cool and drain well. Cook potatoes until tender. Place beans and potatoes in a large bowl - add raw onions. Whisk together oil, vinegars, garlic, pepper and sugar. Pour dressing over vegetables & toss to coat. Cover and refrigerate 2 hours - toss and stir a few times. Remove salad at least 30 minutes before serving. Adjust seasonings as desired!
BROCCOLI SLAW with ORANGES (cold dinner)
Serves 63 c. cabbage, thinly sliced1/2 c. diagonally sliced celery1 c. finely chopped broccoli florets1/2 c. grated carrot1/4 c. thinly sliced onion1/4 c. unsalted sunflower seed kernels1/2 can whole water chestnuts, drained and chopped1 c. fresh orange sections1/4 c. sliced almonds, toastedDressing1/4 c. low sodium soy sauce3 Tbs. rice vinegar1 Tbs. lime juice1 Tbs. honey1 tsp. crushed red pepper1/8 tsp. ground ginger1 garlic clove, crushed1/3 c. oil of choice1. To prepare the slaw, combine the first 7 ingredients in a large bowl; toss well to combine.2. To prepare the dressing, combine the soy sauce and next 6 ingredients (through garlic) in a small bowl, stirring with a whisk. Gradually add oil to soy sauce mixture, stirring constantly with a whisk. Drizzle dressing over slaw, tossing gently to coat. Add the dressing slowly, as you may not want to use all of it. Top slaw with oranges and almonds.
