Recipe courtesy of Karen, Farmstand Crew Member
(all quantities can be adjusted to taste)
Add fresh mint and cilantro (1 bunch of each) to a blender or food processor. Pulse with fresh ginger, salt and pepper to taste. Add 1/3 cup white wine vinegar or lime juice, 1/2 cup olive oil and 1 T. of sesame oil and blend until combined.
Showing posts with label cilantro. Show all posts
Showing posts with label cilantro. Show all posts
Tuesday, October 12, 2010
Tuesday, September 28, 2010
Beets with Lemon, Cilantro and Mint
from "Vegetarian Cooking for Everyone" by Deborah Madison
Serves 4-6
- 1 1/2 pounds beets, cooked and peeled
- Finely grated zest of 1 lemon plus 2 tablespoons juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint or one teaspoon dried
- 1/2 teaspoon ground coriander
- Salt and freshly milled pepper
- 6 tablespoons extra virgin olive oil
- 4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce
- 1/4 cup oil-cured black olives
Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/2 teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.
Serves 4-6
- 1 1/2 pounds beets, cooked and peeled
- Finely grated zest of 1 lemon plus 2 tablespoons juice
- 2 tablespoons finely diced red onion
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint or one teaspoon dried
- 1/2 teaspoon ground coriander
- Salt and freshly milled pepper
- 6 tablespoons extra virgin olive oil
- 4 handfuls salad greens, such as spinach, frisee, and/or red-leaf lettuce
- 1/4 cup oil-cured black olives
Cut the beets into quarters or sixths. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/2 teaspoon salt, pepper to taste, and the oil in a small bowl. Taste the dressing on a beet and correct the seasonings if needed. Toss the beets with enough dressing to coat lightly. Toss the greens with the remaining dressing and arrange them on salad plates. Add the beets and olives and serve.
Tuesday, September 14, 2010
Gazpacho
Serves 6 - recipe courtesy Joanne Lamb Hayes and Lori Stein with Maura Webber, from America's Small Farms, Villard, 2003
* 9 large vine-ripened tomatoes
* 2 medium cucumbers, peeled, seeded, and chopped
* 1 medium red onion, chopped
* 1 bell pepper, chopped
* 1/3 cup olive oil
* 6 tablespoons red wine vinegar, or to taste
* 3 garlic cloves, finely chopped
* 1 to 2 jalapeno peppers, finely chopped
* Salt and freshly milled black pepper
* 1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)
Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
* 9 large vine-ripened tomatoes
* 2 medium cucumbers, peeled, seeded, and chopped
* 1 medium red onion, chopped
* 1 bell pepper, chopped
* 1/3 cup olive oil
* 6 tablespoons red wine vinegar, or to taste
* 3 garlic cloves, finely chopped
* 1 to 2 jalapeno peppers, finely chopped
* Salt and freshly milled black pepper
* 1/4 cup thinly sliced fresh basil leaves, cilantro, or parsley (optional)
Core the tomatoes and dip into boiling water for about 10 seconds to loosen the skin. Place the tomatoes in ice water to cool, then slip off their skins. Cut the tomatoes in 1/2 crosswise and squeeze out the juice and seeds into a strainer over a bowl. Reserve the juice and discard the seeds. Puree 1/2 of the tomatoes in a food processor or blender. Coarsely chop the remaining tomatoes.
Combine the pureed and chopped tomatoes in a bowl and add the reserved juice. Stir in the cucumbers, red onion, bell pepper, oil, vinegar, garlic, and jalapeno peppers. Season with salt and pepper, to taste. Chill for at least 1 hour before serving. Divide gazpacho among 6 serving bowls. Sprinkle the fresh herbs over the bowls for garnish, if desired.
Gluten-Free Summer Pasta Salad
Recipe courtesy of Bethany, CSA Manager
(makes a very large mixing bowl's worth - make up a batch for several days of lunches, or bring to a potluck!)
Ingredients:
* 1 16-ounce package Tinkyada brand brown rice spiral pasta (Tinkyada has the best texture after refrigerating, but you can use another brand if you are going to eat the salad right away).
* 1/2 pound green beans, trimmed and cut into 1-inch pieces (or a small package of frozen peas, thawed)
* 1-2 pints cherry tomatoes, halved
* 1 small or medium onion, minced
* 1 bunch basil, dill, or cilantro, coarsely chopped
* 1-2 cloves garlic, pressed
* 1/4 - 1/3 cup balsamic vinegar
* 1/4 cup olive oil (or more, to taste)
* 1 tablespoon agave nectar or honey
* 1/2 teaspoon sea salt, or more, to taste
Cook the pasta according to package directions. While the pasta is cooking, combine all other ingredients in a large mixing bowl.
Drain the pasta and rinse with cold water. Add pasta to the mixing bowl and toss to combine all ingredients. Taste and adjust seasonings, if desired.
(makes a very large mixing bowl's worth - make up a batch for several days of lunches, or bring to a potluck!)
Ingredients:
* 1 16-ounce package Tinkyada brand brown rice spiral pasta (Tinkyada has the best texture after refrigerating, but you can use another brand if you are going to eat the salad right away).
* 1/2 pound green beans, trimmed and cut into 1-inch pieces (or a small package of frozen peas, thawed)
* 1-2 pints cherry tomatoes, halved
* 1 small or medium onion, minced
* 1 bunch basil, dill, or cilantro, coarsely chopped
* 1-2 cloves garlic, pressed
* 1/4 - 1/3 cup balsamic vinegar
* 1/4 cup olive oil (or more, to taste)
* 1 tablespoon agave nectar or honey
* 1/2 teaspoon sea salt, or more, to taste
Cook the pasta according to package directions. While the pasta is cooking, combine all other ingredients in a large mixing bowl.
Drain the pasta and rinse with cold water. Add pasta to the mixing bowl and toss to combine all ingredients. Taste and adjust seasonings, if desired.
Southwestern Corn Pudding
Recipe courtesy of Bethany, CSA Manager
Makes a 9 x 13-inch pan. To make an 8-inch square pan instead, feel free to cut the recipe in half!
8 cups fresh corn (about 12 ears), cut off the cob - this quantity does not need to be exact - feel free to use slightly more or less
1 red bell pepper, seeded and chopped finely
2 cups coconut milk
1/2 cup cornstarch
1 cup cornmeal
2 tablespoons pure maple syrup
1 cup finely chopped scallions
1/4 - 1/2 cup finely chopped cilantro
1-2 teaspoons salt
1 tsp. (or to taste) chipotle chili powder
Cayenne, if desired
Instructions
Preheat the oven to 350°F and lightly grease an 9 x 13-inch square baking or casserole dish.
Stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.
Transfer 3 cups of corn to a blender or food processor. Add the coconut milk and cornstarch mixture, and pulse about 20 times, until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, red bell pepper, cornmeal, maple syrup, scallions, cilantro, salt, chipotle powder, and cayenne.
Pour the batter into your baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
Makes a 9 x 13-inch pan. To make an 8-inch square pan instead, feel free to cut the recipe in half!
8 cups fresh corn (about 12 ears), cut off the cob - this quantity does not need to be exact - feel free to use slightly more or less
1 red bell pepper, seeded and chopped finely
2 cups coconut milk
1/2 cup cornstarch
1 cup cornmeal
2 tablespoons pure maple syrup
1 cup finely chopped scallions
1/4 - 1/2 cup finely chopped cilantro
1-2 teaspoons salt
1 tsp. (or to taste) chipotle chili powder
Cayenne, if desired
Instructions
Preheat the oven to 350°F and lightly grease an 9 x 13-inch square baking or casserole dish.
Stir together the cornstarch and coconut milk until the cornstarch has mostly dissolved.
Transfer 3 cups of corn to a blender or food processor. Add the coconut milk and cornstarch mixture, and pulse about 20 times, until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, red bell pepper, cornmeal, maple syrup, scallions, cilantro, salt, chipotle powder, and cayenne.
Pour the batter into your baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
Tuesday, August 10, 2010
Spicy Corn Frittata with Tomatoes and Scallions
Serves 4 - recipe courtesy Peter Berley, 2008
Ingredients:
1/4 cup extra-virgin olive oil
2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
1 cup chopped fresh cilantro
1 bunch (6 to 8) scallions, trimmed and sliced
2 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
8 large eggs
1 tablespoon cold unsalted butter, cut into small pieces
Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Ingredients:
1/4 cup extra-virgin olive oil
2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups)
2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups)
1 cup chopped fresh cilantro
1 bunch (6 to 8) scallions, trimmed and sliced
2 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
Coarse sea salt or kosher salt
Freshly ground black pepper
8 large eggs
1 tablespoon cold unsalted butter, cut into small pieces
Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste.
In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine.
Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes.
Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature.
Southwestern Corn Pudding
Serves 8 – from Vegetarian Times, August 2010
“A Southern side dish favorite gets a spicy kick from jalapeno and cilantro.”
1 cup breadcrumbs
4 cups fresh corn kernels, divided
4 large eggs
1 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons jalapeno chili, minced
1 teaspoon sea salt
Preheat oven to 350 degrees. Coat 8 1/2-cup ramekins or 8-inch square baking dish with cooking spray and dust with breadcrumbs.
Pulse 3 cup of corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in 1 cup remaining whole corn kernels.
Whisk together eggs, sour cream, cilantro, jalapeno and salt in a separate bowl. Stir corn into egg mixture. Transfer mixture into prepared ramekins and bake 30 to 40 minutes, or until top is golden.
“A Southern side dish favorite gets a spicy kick from jalapeno and cilantro.”
1 cup breadcrumbs
4 cups fresh corn kernels, divided
4 large eggs
1 cup sour cream
1/4 cup cilantro, chopped
2 tablespoons jalapeno chili, minced
1 teaspoon sea salt
Preheat oven to 350 degrees. Coat 8 1/2-cup ramekins or 8-inch square baking dish with cooking spray and dust with breadcrumbs.
Pulse 3 cup of corn kernels in food processor until pulpy and broken down. Transfer to bowl, and stir in 1 cup remaining whole corn kernels.
Whisk together eggs, sour cream, cilantro, jalapeno and salt in a separate bowl. Stir corn into egg mixture. Transfer mixture into prepared ramekins and bake 30 to 40 minutes, or until top is golden.
Aloo Baingan
Ingredients:
1 eggplant, un-peeled, cut into 1/2″ cubes
2 medium red potatoes, peeled and cut into 1/2″ cubes
4 tomatoes chopped
1 tablespoon oil
Pinch of asafetida (hing) (optional)
1 teaspoon cumin seed
2 chopped green chili adjust to taste
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne/plain chilly powder
1 teaspoon salt, adjust to taste
2 tablespoons water
2 tablespoons chopped cilantro
Also needed:
Oil to fry
Directions:
Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. (Also you can cook potatoes in microwave and pan fry them to save some calories!). Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
In a small bowl, mix the green chilly,coriander powder, cayenne/plain chilly powder, turmeric, and 2 tablespoons of water to make a paste. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
Add chopped tomatoes stir-fry for a minute. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat. Curry should be not very dry if needed add three to four spoons of water. Turn off the heat and add chopped cilantro mix it well.
1 eggplant, un-peeled, cut into 1/2″ cubes
2 medium red potatoes, peeled and cut into 1/2″ cubes
4 tomatoes chopped
1 tablespoon oil
Pinch of asafetida (hing) (optional)
1 teaspoon cumin seed
2 chopped green chili adjust to taste
1 tablespoon coriander powder
1/2 teaspoon turmeric
1/2 teaspoon cayenne/plain chilly powder
1 teaspoon salt, adjust to taste
2 tablespoons water
2 tablespoons chopped cilantro
Also needed:
Oil to fry
Directions:
Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If vegetables are fried in low heat they will be very oily. Fry the potatoes till they are cooked through, turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. (Also you can cook potatoes in microwave and pan fry them to save some calories!). Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
In a small bowl, mix the green chilly,coriander powder, cayenne/plain chilly powder, turmeric, and 2 tablespoons of water to make a paste. Heat the 1-tablespoon of oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
Add chopped tomatoes stir-fry for a minute. Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat. Curry should be not very dry if needed add three to four spoons of water. Turn off the heat and add chopped cilantro mix it well.
Friday, July 09, 2010
Sauteed Radishes with Hard-Cooked Eggs and Spiced Yogurt Sauce
Serves 4 – from Farmer John’ Cookbook
6 large hard-cooked eggs, halved and quartered
1 scallion, chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons butter, divided
1 bunch radishes, quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
1 teaspoon paprika
Arrange hard-cooked eggs in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.
Over medium heat, melt 1 tablespoon of butter. Add radishes and cook until tender, 8 minutes. Transfer radishes to a dish and cool.
Let skillet cool for a few minutes and return to stove on a low heat. Melt remaining 2 tablespoons of butter in skillet. Add cardamom, coriander, sesame, and cumin. Cook until fragrant, stirring constantly to prevent burning about 4 mintues. Scrape into a small bowl and set aside to cool.
Place yogurt in a medium bowl, add spices, cilantro, lemon juice and paprika. Stir to combine.
Arrange cooked radishes over eggs, pour yogurt sauce evenly over all. Serve immediately.
6 large hard-cooked eggs, halved and quartered
1 scallion, chopped
1 teaspoon salt
Freshly ground black pepper
2 tablespoons butter, divided
1 bunch radishes, quartered
1 teaspoon ground cardamom
1 teaspoon crushed coriander seeds
1 teaspoon crushed sesame seeds
1 teaspoon ground cumin
1 1/4 cups plain yogurt
1/3 cup fresh cilantro, chopped
3 tablespoons fresh lemon juice
1 teaspoon paprika
Arrange hard-cooked eggs in a shallow serving dish. Scatter the scallion over the eggs and season with salt and pepper.
Over medium heat, melt 1 tablespoon of butter. Add radishes and cook until tender, 8 minutes. Transfer radishes to a dish and cool.
Let skillet cool for a few minutes and return to stove on a low heat. Melt remaining 2 tablespoons of butter in skillet. Add cardamom, coriander, sesame, and cumin. Cook until fragrant, stirring constantly to prevent burning about 4 mintues. Scrape into a small bowl and set aside to cool.
Place yogurt in a medium bowl, add spices, cilantro, lemon juice and paprika. Stir to combine.
Arrange cooked radishes over eggs, pour yogurt sauce evenly over all. Serve immediately.
Yucatecan Radish Salsa
Yield 3 cups – from the Hawaii Farmer’s Market Cookbook
This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture. Serve it as a dip with tortilla chips or as the perfect complement to fajitas or grilled meats.
3 medium Roma tomatoes, diced
8 radishes, diced
2 tablespoons red onion, minced
1 avocado, peeled and diced
3-4 sprigs cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
juice of 2 limes
1 habenero chili, minced or 1 teaspoon hot sauce
Mix all ingredients except chili. Add chili gradually, to taste. The spice will intensify slightly as salsa sits and flavors meld, so take that into account. Salsa can be stored in an airtight container in the refrigerator for 7 to 10 days. When making it in advance, add avocado shortly before you plan to serve to avoid discoloration.
This radish salsa is the Yucatecan version of the classic Mexican tomato salsa and is bursting with flavor and texture. Serve it as a dip with tortilla chips or as the perfect complement to fajitas or grilled meats.
3 medium Roma tomatoes, diced
8 radishes, diced
2 tablespoons red onion, minced
1 avocado, peeled and diced
3-4 sprigs cilantro, chopped
1 teaspoon salt
1/2 teaspoon black pepper
juice of 2 limes
1 habenero chili, minced or 1 teaspoon hot sauce
Mix all ingredients except chili. Add chili gradually, to taste. The spice will intensify slightly as salsa sits and flavors meld, so take that into account. Salsa can be stored in an airtight container in the refrigerator for 7 to 10 days. When making it in advance, add avocado shortly before you plan to serve to avoid discoloration.
Wednesday, May 19, 2010
Pesto!
Here is a great instructional slideshow on how to make pesto with any leafy green:
http://www.seriouseats.com/2010/05/how-to-make-pesto.html
http://www.seriouseats.com/2010/05/how-to-make-pesto.html
Tuesday, May 11, 2010
Snap Pea Salad with Radish and Lime
Ingredients
* 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
* 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
* 3 tablespoons lime juice
* 2 tablespoons extra-virgin olive oil
* 1/2 cup chopped fresh cilantro
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper to taste
* 1 bunch radishes, trimmed and thinly sliced (about 10)
Directions
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Recipe courtesy EatingWell.com
* 8 ounces sugar snap peas, trimmed and halved (about 2 cups)
* 7 ounces yellow wax beans, trimmed and cut into 1-inch pieces (about 3 cups)
* 3 tablespoons lime juice
* 2 tablespoons extra-virgin olive oil
* 1/2 cup chopped fresh cilantro
* 1/4 teaspoon salt, or to taste
* Freshly ground pepper to taste
* 1 bunch radishes, trimmed and thinly sliced (about 10)
Directions
Steam peas over 2 inches of boiling water, stirring once, until crisp-tender, 4 to 5 minutes. Transfer to a baking sheet lined with paper towel. Steam wax beans until crisp-tender, about 5 minutes. Transfer to the baking sheet. Refrigerate until chilled, about 20 minutes.
Whisk lime juice, oil, cilantro, salt and pepper in a large bowl. Add radishes, peas and beans; toss to coat. Serve chilled.
Recipe courtesy EatingWell.com
Monday, March 01, 2010
Rotini with Green Vegetables, Scallions, Peanut Sauce and Herbs
from Bethany, CSA Manager
Today's lunch recipe was a hit with my husband and me! You can prepare the sauce in the amount of time it takes to cook the pasta. If you wish, you can add some grilled chicken or baked tofu to the finished recipe.
8 oz. whole grain spiral pasta (we used brown rice pasta, but you can use whole wheat, spelt, or some other type)
1 large bunch broccoli, asparagus, kale or other green vegetable, chopped
1 clove garlic, pressed
juice of one lemon or lime
1/4 cup chopped cilantro
1/4 cup chopped Thai basil or Italian basil
2 scallions, chopped
1/4 cup natural unsweetened peanut butter
2-3 tbsp maple syrup
1-2 tbsp tamari or soy sauce
Cook the pasta according to package directions, adding the broccoli, asparagus or kale during the last couple minutes of cooking time. Drain and transfer back into the pot or into a large bowl.
Combine the garlic, lemon juice, peanut butter, maple syrup and soy sauce in a bowl and stir until well mixed. Pour over pasta. Add the chopped cilantro, basil, and green onions and toss well to combine. Serve hot or chilled.
Serves 2.
Today's lunch recipe was a hit with my husband and me! You can prepare the sauce in the amount of time it takes to cook the pasta. If you wish, you can add some grilled chicken or baked tofu to the finished recipe.
8 oz. whole grain spiral pasta (we used brown rice pasta, but you can use whole wheat, spelt, or some other type)
1 large bunch broccoli, asparagus, kale or other green vegetable, chopped
1 clove garlic, pressed
juice of one lemon or lime
1/4 cup chopped cilantro
1/4 cup chopped Thai basil or Italian basil
2 scallions, chopped
1/4 cup natural unsweetened peanut butter
2-3 tbsp maple syrup
1-2 tbsp tamari or soy sauce
Cook the pasta according to package directions, adding the broccoli, asparagus or kale during the last couple minutes of cooking time. Drain and transfer back into the pot or into a large bowl.
Combine the garlic, lemon juice, peanut butter, maple syrup and soy sauce in a bowl and stir until well mixed. Pour over pasta. Add the chopped cilantro, basil, and green onions and toss well to combine. Serve hot or chilled.
Serves 2.
Friday, October 23, 2009
Green Tomato Salsa Verde
from nytimes.com
1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)
Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
1 pound green tomatoes
2 to 3 jalapeño or serrano peppers (more to taste)
1/2 medium onion, preferably a white onion, chopped, soaked for five minutes in cold water, drained, rinsed and drained again on paper towels
Salt to taste
1/2 cup roughly chopped cilantro
1/4 to 1/2 cup water, as needed (optional)
Preheat the broiler. Line a baking sheet with foil. Place the green tomatoes on the baking sheet, stem-side down, and place under the broiler about 2 inches from the heat. Broil two to five minutes, until charred. Using tongs, turn the tomatoes over, and grill on the other side for two to five minutes, until blackened. Remove from the heat. When cool enough to handle, core the tomatoes and remove the charred skin. Quarter and place in a blender or a food processor fitted with a steel blade (I prefer the blender).
Add the remaining ingredients, except the water, to the blender or food processor, and blend to a coarse or a smooth puree (to your taste). Transfer to a bowl, taste and adjust seasonings, and thin out with water if desired. Allow to stand for 30 minutes or longer before serving to allow the flavors to develop. You may wish to thin out after it stands.
Wednesday, October 21, 2009
Black Bean Dish
from our 2009 CSA Potluck Dinner
2 red peppers, chopped
1 small red onion, chopped
1 can black beans, 14 or 15 oz, strained and rinsed
3/4 cup fresh chopped cilantro
3 ears corn (boil for 5 minutes)
Dressing:
1 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp dijon mustard
Cut kernels off of corn cobs, mix together with peppers, onion, cilantro, and black beans. Mix dressing ingredients together and pour over the black bean mixture. Mix well and chill.
2 red peppers, chopped
1 small red onion, chopped
1 can black beans, 14 or 15 oz, strained and rinsed
3/4 cup fresh chopped cilantro
3 ears corn (boil for 5 minutes)
Dressing:
1 tbsp fresh lime juice
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp dijon mustard
Cut kernels off of corn cobs, mix together with peppers, onion, cilantro, and black beans. Mix dressing ingredients together and pour over the black bean mixture. Mix well and chill.
Friday, September 04, 2009
Sofrito
from allrecipes.com
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 aji dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or cilantro
1 tbsp salt
1 tbsp black pepper
In a food processor, combine green peppers, red peppers aji dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 aji dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or cilantro
1 tbsp salt
1 tbsp black pepper
In a food processor, combine green peppers, red peppers aji dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a ziplock freezer bag, and use as needed, or freeze in portions.
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