Makes 8 servings
-2 ½ to 3 lbs. medium-starch potatoes, such as Yukon Gold, peeled
-12 whole garlic cloves, peeled
-½ c. fine yellow cornmeal
-3 T. finely chopped fresh parsley
-1 lg. egg
-1 lg.egg yolk
-2 T. whole milk
-1 T. olive oil, more for frying
Place potatoes, garlic and 1 teaspoon salt in a pot and add water to cover by 1 inch. Bring water to a boil, reduce to a simmer, and cook until potatoes are just tender all the way through, about 10 minutes. Drain potatoes, return to the pot, and shake over medium heat for 1 minute to dry them out.
Add 3 tablespoons cornmeal and the parsley and mash everything together with a potato masher, leaving the mixture chunky.
Whisk together egg, egg yolk, milk and 1 tablespoon oil in a small bowl. Stir mixture into potatoes and season with 2 1/2 teaspoons salt and 1 teaspoon pepper. Let cool, then cover and refrigerate at least 1 hour or overnight.
Heat oven to 350°. Form potato mixture into rounds about 3/4-inch thick. Put remaining cornmeal in a shallow dish.
Working in batches, heat 2 tablespoons olive oil in a large skillet over medium heat. Coat potato cakes on each side in cornmeal, brown on both sides in the skillet and transfer to a baking sheet. Repeat with remaining potato cakes, adding more oil as needed between batches. (At this point, cakes can be set aside at room temperature for up to 4 hours.) Bake until heated through, 10 to 15 minutes. Enjoy!
-¼ c. coconut oil, melted
-¼ c. + 2 T. honey or ¼ cup agave
-¼ c. apple cider vinegar
-1 clove of garlic, grated using a micro plane or very finely minced
-A generous pinch of salt
-2 heads of broccoli (use the Romanesco in your box)
-1 bu. of kale, washed well
-½ c. of thick shredded coconut*
-½ c. sliced almonds, toasted
-1 c. fresh blueberries (or use persimmons, pomegranates or other seasonal fruit available locally right now)
Whisk all dressing ingredients together in a small bowl and set aside.
Chop the broccoli into small florets. Also chop the broccoli stems into ¼ inch pieces.
Remove the tough inner rib from the kale leaves. Using a food processor, pulse the leaves a few times to finely chop them. You may have to work in batches depending on your food processor. You can also chop them by hand.
Combine the broccoli, kale, coconut, sliced almonds and blueberries in a large bowl.
Add the dressing and toss to coat. Enjoy!
*Next time I make this I am going to try toasting the coconut.
-1 to 11/2 lbs. beets, preferably small
-2 lg. shallots
-Salt and freshly ground black pepper
-2 t. Dijon mustard, or to taste
-1 T. extra virgin olive oil
-2 T. sherry or other good strong vinegar
-1 sprig fresh tarragon, minced, if available
-1/4 c. chopped parsley leaves
Peel the beets and shallots. Combine them in a food processor and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots, then combine.) Scrape into a bowl.
Toss with the salt, pepper, mustard, oil and vinegar. Taste and adjust the seasoning. Toss in the herbs and serve. Enjoy!
Variation: Raw Beet Salad with Cabbage and Orange
Use equal parts beet and cabbage, about 8 ounces of each.Shred the beets (with the shallot) as directed; shred the cabbage by hand or by using the slicing disk of the food processor.
Add 1 navel orange (including its juice), peeled and roughly chopped. Enjoy!
From markbittman.com… Read the rest
-1 lg. bu. kale, rinse, dry and remove stems
-1 sm. head radicchio, rinse, remove outer leaves and core
-1 ½ c. farro (or other favorite whole grain)
-3 c. water
-1 t. salt
-1 lg. garlic clove, minced
-¼ c. lemon juice, fresh squeezed
-1 t. miso paste, white or yellow
-¼ c. + 2 T. extra virgin olive oil
-¼ t. ground pepper
-½ t. fine sea salt
-¾ c. grated Parmesan cheese
-½ c. raw walnuts, chopped
Combine the farro in a medium saucepan with the water and salt and bring to a boil. Reduce the heat to medium-low and simmer covered until the farro is tender, 20 – 45 minutes. Cooking time depends on if you are using pearled farro or whole farro. I prefer whole farro and am patient with the 45 minutes. It’s hard to overcook farro.
Drain the farro and transfer to a large bowl to cool. Once cool, cover and refrigerate.
Chop the kale into bite size pieces. Place the kale in a large salad bowl. Whisk together the garlic, lemon juice, miso, ¼ cup olive oil, ground pepper and salt. Pour this dressing over the kale. With clean hands massage the dressing into the kale.
Chop the radicchio and toss into the salad along with ½ cup Parmesan, walnuts and farro. Taste and drizzle with additional olive oil or salt if needed. Cover and chill in the fridge until ready to serve.
Top with remaining Parmesan prior to serving. Enjoy!
-4 lg. zucchini, cut into discs
-1 onion, chopped
-2 cloves garlic, crushed
-1 handful Italian parsley, roughly chopped
-1 handful dill, roughly chopped
-low sodium veggie or chicken broth
-Salt and pepper, to taste
Fry onions over low heat until caramelized, stirring
occasionally. Takes around 15-20 minutes.
Once onions are golden, add garlic and cook for one
minute while stirring.
Add the zucchini slices and sauté until golden and
Add cooked onions, cooked zucchini, parsley and dill to a
food processor and process until smooth.
Add low-sodium veggie or chicken broth until you reach
Add salt and pepper to taste. Heat in a saucepan and serve
Serves 4 as a side
-1½ lbs. freshly picked green beans
-Best quality extra virgin olive oil
-Fine sea salt
Wash the beans in cold water to remove any grit.
Snip the umbilical tips, leaving the pointed ends intact.
Fill an ample pot with enough cold water to generously cover the beans. Bring the water to a rolling boil. Add 2 tablespoons kosher salt. Cook the beans over high heat until there is no crunch left, but they are not overcooked, 5 to 6 minutes, depending on the variety and size of the beans. (Roman flat beans will take longer than smaller types.)
Drain at once, transfer to a serving bowl, and dress with the olive oil. Sprinkle lightly with fine sea salt at the table, if you like. Enjoy!
*Variations: You can squeeze fresh lemon over the beans at the table, but I like them plain and simple. Another variation is to coddle them briefly, once cooked, in extra virgin olive oil into which you have first dissolved a few drained anchovy filets preserved under oil.
By Julia della Croce on zesterdaily.com… Read the rest
-3 lbs. young dandelion greens, trimmed of tough stems and cut crosswise into 2 or 3-inch lengths, well- washed
-10 qt. pot, 2/3 full of boiling water
-Good tasting extra virgin olive oil
-3 lg. garlic cloves, thin sliced
-2 to 3 fresh medium hot to hot chiles (banana peppers, Hungarians, jalapenos, or serranos), seeded & thin sliced
-Salt and freshly ground black pepper
-3 med. sized good tasting tomatoes, chopped, or 1-1/2 cups whole canned tomatoes, crushed (use the cherries!)
A bit at a time drop the greens into the boiling water. As they wilt in the water, stir in more. Boil uncovered 8 to 10 minutes, or until they’re tender. Drain in a colander and run cold water over the greens to stop their cooking and set the color. Squeeze out the water and coarsely chop them.
Generously film the bottom of a 12-inch straight-sided sauté pan with olive oil and heat over medium. Add the garlic and chiles and cook until the garlic is soft, but not colored (a wood spatula helps a lot here).
Add the dandelion greens, with sprinklings of salt and pepper. Sauté until heated through. Stir in the tomatoes, then cook another 3 minutes, or until the greens are tender and the flavors come together. Taste for seasoning and serve hot or warm.
The greens are especially good with slices of coarse bread that have been topped with a little melted ricotta. Enjoy!
Posted in Recipes
-3-4 medium zucchini, each around 6 inches long, sliced 1/4 inch thick
-1 small sweet onion, sliced
-1/2 lg. red bell pepper, sliced lengthwise
-2 T. olive oil
-1/2 t. garlic powder (or use the garlic in your box!)
-1/2 t. seasoned salt
-1/2 t. freshly ground pepper
-Optional: Half a minced fresh jalapeno pepper added with the other veggies or a chopped tomato added just at the end of your cooking time, heated just enough to warm the tomato.
Heat a skillet over medium heat, add the olive oil and swirl it around to cover the pan.
When the olive oil looks shimmery, add the zucchini, onion and bell pepper. Season with the garlic powder, seasoned salt and pepper.
Cook over medium heat, stirring occasionally, for 5-7 minutes. Some of your onions and zucchini will get brown and that’s good. Don’t overcook because you want the veggies tender but not mushy.
And that’s as easy as it gets. If there are leftovers, save them to scramble with your eggs the next morning!
-1/4 c. minced onion
-3 T. apple cider vinegar
-3 T. white wine vinegar
-2 T. sesame seeds
-1/4 t. paprika
-3 T. sugar
-1/2 c. olive oil
-2 T. butter
-3/4 c. blanched slivered almonds (about 3 ounces)
-1 10- ounce bag ready-to-use spinach leaves (OR use your CSA spinach)
-2 medium-size red-skinned apples, quartered, cored & thinly sliced
Combine onion, cider vinegar, white wine vinegar, sesame seeds and paprika in small bowl. Mix in 2 tablespoons sugar. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Melt butter in heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle remaining 1 tablespoon sugar over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.
Transfer almonds to bowl and cool. (Dressing and almonds can be prepared 4 hours ahead. Cover separately and let stand at room temperature.)
Combine spinach and apples in large bowl. Toss with enough dressing to coat.
Mix in almonds. Serve salad, passing any remaining dressing separately. Enjoy!
From Bon Appétit, 6/97 and found on epicurious.com
-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)
Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.
Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.
While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.
Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.
When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!