For the parsley almond pesto:
-1 large bu.… Read the rest
Posted in Recipes
-2 T. butter
-2 medium zucchini, sliced crosswise ¼” thick
-2 medium yellow squash, sliced crosswise ¼” thick
-2 shallots, minced
-2 garlic cloves, minced
-Sea salt & ground pepper, to taste
-1/2 c. heavy cream
-1 c. panko bread crumbs (or regular bread crumbs)
-1/2 c. grated Parmesan cheese
Preheat oven to 450°. In a large skillet, melt butter over
medium heat. Add zucchini, yellow squash, shallots, and
garlic. Season with salt and pepper.
Cook, stirring occasionally, until zucchini and squash are
crisp-tender, 4 to 6 minutes.
Add cream, and cook until thickened, about 5 minutes.
Remove skillet from heat and stir in 1/2 cup panko and
a cup of Parmesan.
Spoon mixture into a shallow 2-quart baking dish. Sprinkle
with remaining panko and Parmesan. Season with salt and
pepper. Bake until top is golden, 8 to 10 minutes.
Let cool slightly and enjoy!
Adapted from Everyday Food (Martha Stewart), 2/07
-4 pak choi
-1 T.… Read the rest
Spaghetti Aglio-Olio with Squash Blossoms
-1 & 1/2 lbs.… Read the rest
3 – 4 plums, pitted and quartered
1 small shallot, peeled and minced
1 tbs.… Read the rest
-1/2 c. dark brown sugar, packed
-1/4 c. honey
-4 T. (1/2 stick) unsalted butter
-1/2 c. fresh thyme sprigs
-6 large ripe but firm plums (about 2 lbs.), halved & pitted
-Crème fraîche, to garnish
-Additional fresh thyme sprigs, to garnish
Preheat oven to 475°. Stir first 4 ingredients in large ovenproof &
nonstick skillet over high heat until butter melts.
Cook for 2 minutes, stirring constantly. The mixture will bubble
Add plum halves, cut side down. Cook plums without stirring
for 2 minutes. Turn plums over and transfer skillet to oven.
Roast until caramel is deep brown, checking frequently to
prevent burning, about 4 minutes.
Divide plum halves among 6 plates. Spoon sauce from skillet
over plums, leaving most of thyme sprigs behind.
Drizzle plums with crème fraîche, garnish with additional thyme
sprigs, and serve. Enjoy!
Adapted from Bon Appétit, 8/05
-3 lbs. Yellow Finn potatoes, peeled & cut into
1 1/2-inch cubes
-1 c. whipping cream
-1/2 c. butter (1 stick)
-2 T. wasabi paste (horseradish paste)
-2 T. sesame oil
-1 c. chopped green onions (use the greens from your
the onions in your box)
Bring the potatoes to boil in large pot of water. Reduce
the heat to medium and cook until tender, about
17 minutes. Once done, drain well.
Meanwhile, bring cream, butter, and wasabi paste to
a simmer in small saucepan over medium heat. Stir
until the butter melts. Season with salt and pepper.
Heat the oil in small skillet over medium heat. Add the
green onions and sauté until wilted, about 3 minutes.
Using a potato masher (in same large pot) mash
Stir in hot cream mixture. Season with salt and pepper,
to taste. Stir in green onions. Enjoy!
Michael Lomonaco, Bon Appétit, 9/07
-5 c. vegetable stock
-3 T. olive oil
-1/2 c. finely diced onion
-1 1/2 c. Arborio rice
-1/2 c. dry white wine
-2 T. chopped fresh parsley
-2 T. chopped fresh basil
-2-3 medium gold beets, peeled & grated (about 2 cups)
-Beet greens washed & chopped
-2 -3 c. gold chard, finely chopped
-Salt & pepper
-1 lemon, grated zest & juice
-1 T. butter
-1/2 c. Parmesan
Bring stock to a simmer on stove. Heat the olive oil in a wide pot, add
the onion, and cook over medium heat 3 minutes, stirring frequently.
Add the rice, stir to coat it well, and cook for 1 minute. Add the wine
and simmer until it’s absorbed, then stir in the parsley, the basil, the
grated beets, and chard.
Add 2 cups of stock, cover, and cook at a fast simmer until the stock is
Begin adding the remaining stock in 1/2 cup increments, stirring
constantly until each addition is absorbed before adding the next.
When you have 1 cup of stock left, add the beet greens.
When all the liquid is absorbed and the rice is al dente, add the butter
Add salt and pepper, to taste. Stir in the lemon zest and juice, to taste.
Top with chopped parsley & a chiffonade of fresh basil. Enjoy!
From vegenista.com who adapted it from a CSA recipe of Suzie’s Farm
in San Diego County.
-6Japanese eggplants (1 1/2 lb. total), cut on a diagonal
into 1-inch-thick slices
-1T.grapeseed or vegetable oil
-1/3c.white miso (fermented soybean paste)
-4t.finely grated peeled ginger
-2t.toasted sesame oil
-1t.reduced-sodium soy sauce
-1t.distilled white vinegar
-1/4t.freshly ground black pepper
-3t.sesame seeds, divided
-3T.thinly sliced scallions, divided
Preheat oven to 425°. Brush both sides of eggplant slices
with oil and place on a parchment paper-lined baking sheet.
Roast eggplant, flipping once, until very tender, about 20
minutes. Remove from oven. Arrange a rack in upper third
of oven and heat to broil.
Meanwhile, whisk white miso and next 5 ingredients with
1 T. of water in a small bowl. Stir in 1 1/2 t. sesame seeds
and 2 T. scallions.
Smear top of eggplant slices with miso sauce. Broil until
golden and charred in places, 4–5 minutes. Remove from
oven and sprinkle with remaining 1 1/2 t. sesame seeds
and 1 T. scallions. Enjoy!
Adapted from bonappetit.com
-2 T. extra-virgin olive oil, plus more for drizzling
-2 lbs. spring onions (or yellow onions), trimmed and
-2 1/2 t. coarse salt
-1 1/4 c. homemade or low-sodium chicken or vegetable
-2 c. water
-8 pieces crisp flatbread, for serving
Heat oil in a large pot over medium-high heat.
Add onions, and cook, stirring occasionally, until
translucent but not brown, about 15 minutes.
Stir in salt, stock, and water. Bring to a simmer, and cook
for 15 minutes.
Remove from heat, and let cool for 20 minutes. Working in
batches, puree in a blender, starting on low speed and
gradually increasing to high, blending until soup is smooth.
Divide soup among 4 bowls, drizzle with oil, and serve with
flatbread on the side. Enjoy!
Martha Stewart Living, March 2009… Read the rest