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Thursday, July 21, 2011
Monday, April 11, 2011
Arugula-Avocado Pesto
Recipe by Bethany Bellingham, inspired by Chloe Coscarelli's Avocado Pesto Pasta. Makes enough for 4-6 servings of pasta.
Ingredients:
1/2 - 1 pound arugula
1/3 cup pine nuts
3 cloves garlic
1/4 tsp salt (or to taste)
1/2 ripe avocado
Add pine nuts and garlic to food processor and finely chop. Add arugula, avocado, and salt and puree until smooth. Serve over hot pasta and enjoy!
Ingredients:
1/2 - 1 pound arugula
1/3 cup pine nuts
3 cloves garlic
1/4 tsp salt (or to taste)
1/2 ripe avocado
Add pine nuts and garlic to food processor and finely chop. Add arugula, avocado, and salt and puree until smooth. Serve over hot pasta and enjoy!
Karen's Green Meatballs
This week's recipe comes from Karen, who has a spring greens share with us this season. Karen says: "I made a meatball recipe using most of the greens in this week's share. The meatballs were very moist but still held together well. It was delicious and even my 20 year old daughter and all her friends loved it!
Ingredients:
About 2 cups packed greens (such as baby bok choy, arugula, and brassica) ground up in a food processor
One onion finely chopped
One egg
1 tbsp basil (or to taste)
1 tsp ground pepper (or to taste)
2 pounds of ground beef
Combine all ingredients in a mixing bowl and form into golf-ball size meatballs. Place meatballs on a baking sheet.
Cook approximately 20 minutes in 350 degree oven.
Remove from cookie sheet, let cool on a plate for about ½ hour and then add to the your favorite prepared spaghetti sauce and heat.
Serve over pasta or in a meatball sandwich!
Ingredients:
About 2 cups packed greens (such as baby bok choy, arugula, and brassica) ground up in a food processor
One onion finely chopped
One egg
1 tbsp basil (or to taste)
1 tsp ground pepper (or to taste)
2 pounds of ground beef
Combine all ingredients in a mixing bowl and form into golf-ball size meatballs. Place meatballs on a baking sheet.
Cook approximately 20 minutes in 350 degree oven.
Remove from cookie sheet, let cool on a plate for about ½ hour and then add to the your favorite prepared spaghetti sauce and heat.
Serve over pasta or in a meatball sandwich!
Pasta with Tatsoi and Brown Butter
When it is a little too cold for a salad, try this pasta recipe for something a little different. You can prepare this recipe with any of the baby greens in your spring greens share. Recipe serves 2-4 (Adapted from AppetiteforChina.com)
Ingredients
8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 - 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges
Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!
Ingredients
8-16 ounces pasta, preferably curved or with ridges
1/2 stick unsalted butter
4 - 8 ounces baby tatsoi, braising mix, bok choy, or other greens
1/2 cup chopped sage
Freshly grated parmesan
Lemon wedges
Cook pasta to al dente in salted water. When pasta is almost done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.) When butter begins to brown, toss in pasta and mix to coat with butter. Add salt and pepper to taste. Add greens and sage and cook until slightly wilted, about 1 to 2 minutes. Plate and serve immediately with grated parmesan and lemon wedges on the side. The lemon really makes this dish!
Braised Baby Bok Choy with Cashews
Try this recipe with baby bok choy, or even the spicy baby mix! Simple and delicious. Recipe serves 2 (from SimplyRecipes.com)
Ingredients
1 tsp - 1 tbsp olive oil
1 cup chopped green onions (including green ends)
1/2 pound baby bok choy
1/2 tsp dark sesame oil
salt
1/4 cup chopped roasted cashews
optional: grated ginger or red pepper flakes, to taste
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews. Serve!
Ingredients
1 tsp - 1 tbsp olive oil
1 cup chopped green onions (including green ends)
1/2 pound baby bok choy
1/2 tsp dark sesame oil
salt
1/4 cup chopped roasted cashews
optional: grated ginger or red pepper flakes, to taste
Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews. Serve!
Monday, December 13, 2010
Baby Brussels Sprouts with Buttered Pecans
from Gourmet | November 2006
submitted by Tammi, a Dracut CSA member
If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.
Yield: Makes 6 to 8 servings
Active Time: 40 min
Total Time: 40 min
Ingredients
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
preparation
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes:
·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
·Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
·Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Baby-Brussels-Sprouts-with-Buttered-Pecans-236381#ixzz180Ei0SQW
submitted by Tammi, a Dracut CSA member
If you find it difficult to get excited about Brussels sprouts, then it's likely you've never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.
Yield: Makes 6 to 8 servings
Active Time: 40 min
Total Time: 40 min
Ingredients
1/2 cup pecan halves, cut crosswise into thirds
3 tablespoons unsalted butter
3/4 teaspoon salt
2 pounds baby Brussels sprouts, trimmed
1/2 tablespoon minced garlic
1 teaspoon fresh lemon juice, or to taste
1/4 teaspoon black pepper
preparation
Put oven rack in middle position and preheat oven to 350°F.
Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.
Cooks' notes:
·If you can't find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
·Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
·Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.
Read More http://www.epicurious.com/recipes/food/printerfriendly/Baby-Brussels-Sprouts-with-Buttered-Pecans-236381#ixzz180Ei0SQW
Romanesco Pizza Crust
From Susan, a Dracut CSA member
"Made a great pizza crust this week with the romanesco.
In medium bowl, mix one cup of cooked very finely diced romanesco, one cup shredded mozzerella cheese, and one egg.
Spread on a baking pan. Sprinkle with dried parsley, oregano and fennel. Bake for 12 - 15 minutes at 350 degrees.
Take out of oven and add your favorite pizza toppings an put back in oven for 7 - 10 minutes.
YUM!"
"Made a great pizza crust this week with the romanesco.
In medium bowl, mix one cup of cooked very finely diced romanesco, one cup shredded mozzerella cheese, and one egg.
Spread on a baking pan. Sprinkle with dried parsley, oregano and fennel. Bake for 12 - 15 minutes at 350 degrees.
Take out of oven and add your favorite pizza toppings an put back in oven for 7 - 10 minutes.
YUM!"
Smothered Cabbage, Venetian Style
From *Essentials of Classic Italian Cooking*, by Marcella Hazan
Submitted by Amy Rindskopf, a Somerville worktrade member
Serves 6
2 pounds green, red or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt
Black Pepper
1 tablespoon wine vinegar
1. Detach and discard the first few leaves of the cabbage. The remaining
head of leaves must be shredded very fine. If you are going to do it by
hand, cut the leaves into fine shreds, slicing them off of the whole head.
Turn the head after you have sliced a section of it until gradually you
expose the entire core, which must be discarded. If you want to use the
food processor, cut the leaves off from the core in sections, discard the
core, and process the leaves through a shredding attachment.
2. Put the onion and olive oil into a large saute pan, and turn the heat on
to medium. Cook and stir the onion until it becomes colored a deep gold,
then add the garlic. When you have cooked the garlic until it becomes
colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2
or 3 times to coat it well, and cook until it is wilted.
3. Add salt, pepper, and the vinegar. Turn the cabbage over once
completely, lower the heat to minimum, and cover the pan tightly. Cook for
at least 1 1/2 hours, or until it is very tender, turning it from time to
time. If while it is cooking, the liquid in the pan should become
insufficient, add 2 tablespoons water as needed. When done, taste and
correct for salt and pepper. Allow it to settle a few minutes off heat
before serving.
Submitted by Amy Rindskopf, a Somerville worktrade member
Serves 6
2 pounds green, red or Savoy cabbage
1/2 cup chopped onion
1/2 cup extra virgin olive oil
1 tablespoon chopped garlic
Salt
Black Pepper
1 tablespoon wine vinegar
1. Detach and discard the first few leaves of the cabbage. The remaining
head of leaves must be shredded very fine. If you are going to do it by
hand, cut the leaves into fine shreds, slicing them off of the whole head.
Turn the head after you have sliced a section of it until gradually you
expose the entire core, which must be discarded. If you want to use the
food processor, cut the leaves off from the core in sections, discard the
core, and process the leaves through a shredding attachment.
2. Put the onion and olive oil into a large saute pan, and turn the heat on
to medium. Cook and stir the onion until it becomes colored a deep gold,
then add the garlic. When you have cooked the garlic until it becomes
colored a very pale gold, add the shredded cabbage. Turn the cabbage over 2
or 3 times to coat it well, and cook until it is wilted.
3. Add salt, pepper, and the vinegar. Turn the cabbage over once
completely, lower the heat to minimum, and cover the pan tightly. Cook for
at least 1 1/2 hours, or until it is very tender, turning it from time to
time. If while it is cooking, the liquid in the pan should become
insufficient, add 2 tablespoons water as needed. When done, taste and
correct for salt and pepper. Allow it to settle a few minutes off heat
before serving.
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