| In the box: Arugula - F Basil Carrots - Su, W Pickling cucumbers, Su,W Fresh garbanzos, bunched - W Green beans - W Leeks - F Lettuce - M, W Spinach - M Potatoes - W Sweet peppers - Th Strawberries In the fridge/from Sara's Garden: Heirloom Tomatoes - Su, W, F Padrone Peppers - Th Tomatillos - Th Plums/Peaches Green Beans Lettuce - Su, M Sunday: Hot Dogs and Salad Monday: Raviolis with Spinach Tuesday: Dinner Out Wednesday:Garbanzo Edamame Salad, String Beans with Ginger, Oven Fries Thursday: Quinoa Stuffed Peppers, Tomatillo Salsa with Chicken Tacos Friday: Leek Tomato Arugula Frittata |
Thanks, Kim, for sharing this great, tasty recipe!
Padron peppers
Cooked quinoa (instructions below)
Seasoning mix
2 tbsp. nutritional yeast
1 tsp. paprika
1 tsp. tumeric
1 tsp. sea salt
1/2 tsp. thyme
1/2 tsp.cumin
1/4 tsp. garlic powder
1/4 tsp onion powder
1. 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!
REBECCA'S ADDITIONAL PADRON PEPPER IDEAS
The padron peppers are great just raw - I have been using the in salsa that usually uses a jalapeno or serrano. You can saute (fry) them in a skillet with olive oil, and serve warm with a a sprinkle of good, crunchy salt. They are fantastic grilled, similar to a bell pepper that has been grilled, but, oh, so much tastier! They are great stuffed with a creamy cheese of your choice, or you can even pickle them!
String Beans with Ginger
from Gardencuisine, by Paul Wenner
serves 4
1/2 lb. fresh green beans
1 tsp. toasted sesame oil
1 tbsp. finely chopped fresh ginger
1 stalk lemongrass, finely chopped*
1 red chili pepper, seeded and minced**
1/2 C reduced-fat coconut milk
1/4 tsp. salt
Trim ends of green beans and cut into 2-inch pieces. Heat the oil in a large skillet and add the ginger, lemongrass, and chili pepper. Cook for 2 to 3 minutes. Add the green beans, coconut milk, 1/2 cup of water, and salt. Cover and cook over medium heat until the green beans are tender, about 10 minutes.
* Sue didn't have lemongrass, but she did have a lemon verbena bush in her yard. So in place of the lemongrass she stripped the leaves from about 4 good-sized sprigs and finely minced them. And since lemon verbena is a more tender leaf than the strong stem of lemongrass, she only added about 1/4 of it at the beginning, but the rest she added only for the last few minutes, so as not to cook away its delicate the flavor.
** Sue says about 1/8 tsp. of crushed red chili flakes is a perfectly good substitute.
And lastly, she says she once added cubed up potatoes (small cubes, about 1/2"), shelled peas (from the more mature sugar-snap pods), and some green curry paste, and was very pleased with the result! Since the curry paste is quite hot, start with about 1/4 tsp. then taste for heat. You can always add more, but you can't take it away! She says she ended up using about 1/2 to 3/4 tsp. in the end.
from Gardencuisine, by Paul Wenner
serves 4
1/2 lb. fresh green beans
1 tsp. toasted sesame oil
1 tbsp. finely chopped fresh ginger
1 stalk lemongrass, finely chopped*
1 red chili pepper, seeded and minced**
1/2 C reduced-fat coconut milk
1/4 tsp. salt
Trim ends of green beans and cut into 2-inch pieces. Heat the oil in a large skillet and add the ginger, lemongrass, and chili pepper. Cook for 2 to 3 minutes. Add the green beans, coconut milk, 1/2 cup of water, and salt. Cover and cook over medium heat until the green beans are tender, about 10 minutes.
* Sue didn't have lemongrass, but she did have a lemon verbena bush in her yard. So in place of the lemongrass she stripped the leaves from about 4 good-sized sprigs and finely minced them. And since lemon verbena is a more tender leaf than the strong stem of lemongrass, she only added about 1/4 of it at the beginning, but the rest she added only for the last few minutes, so as not to cook away its delicate the flavor.
** Sue says about 1/8 tsp. of crushed red chili flakes is a perfectly good substitute.
And lastly, she says she once added cubed up potatoes (small cubes, about 1/2"), shelled peas (from the more mature sugar-snap pods), and some green curry paste, and was very pleased with the result! Since the curry paste is quite hot, start with about 1/4 tsp. then taste for heat. You can always add more, but you can't take it away! She says she ended up using about 1/2 to 3/4 tsp. in the end.
