Category: Recipes

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Anastasia Recipe Picks — Week 16

This week’s recipe comes from Sam Kass, former White House chef and senior food policy advisor and the author of Eat a Little Better (https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948). What I love about this book is that it features a few different variations on a simple dish, and today I will be sharing two delicious ways to serve couscous using the edamame, spinach, carrots, and shallots in our CSA shares. I think these dishes are perfect for the weather we’re having, and I hope you enjoy them!

Cheers,
Anastasia

Couscous Two Ways: with Olives, Spinach, and Slow-Cooked Garlic & with Roasted Carrots and Shallots
From Eat a Little Better by Sam Kass
Pick it up at Kitchen Arts & Letters, or order from https://www.shakeandco.com/shake_trade/categories.php?category=detail&isbn=9780451494948

At the White House, couscous frequently saved the day—or at least, the First Family’s dinner. Whenever I was running late and rice wasn’t an option, I’d turn to the whole-wheat variety of this trusty North African staple, essentially a kind of tiny pasta. The whole-grain version is virtually indistinguishable in flavor and texture from its refined counterpart (something I wish I could say about most Italian pasta), and it offers far more fiber. Plus it’s a dream when you’re tight on time. Not only does it take just 10 minutes to prepare, you don’t even have to monitor the pot. Instead, you stir it into boiling stock or water, turn off the heat, and let it hang out. If I’m in a real rush, I’ll just serve it as a side with a drizzle of oil and squeeze of lemon or splash of vinegar. But when I have the time, I like to incorporate vegetables and herbs, so it acts as the centerpiece of a meal.

Step One: Simple Couscous

(Makes a little more than twice as much cooked couscous as dried.)

1. For every 1 1/4 cups of couscous, use 1 1/2 cups liquid (I like to use half water and half low-sodium stock for extra flavor). Bring the liquid to a boil over high heat in a pot with a lid. Stir in the couscous, cover the pot, and take it off the heat. Let it sit until the water’s been absorbed and the couscous is tender, about 10 minutes. Gently fluff with a fork, breaking up any clumps.
2. Use the couscous right away or let it cool. It’s great hot or cold. Once cooled, it keeps in an airtight container in the fridge for up to 5 days.

Pro Tip: Just before serving, try splashing some hot chicken stock on the couscous to keep it moist.

Couscous with Olives, Spinach, and Slow-Cooked Garlic

(Serves 4 to 6.)

1 head of garlic, cloves separated and peeled
1 cup extra-virgin olive oil
3 cups whole-wheat couscous, warm
1 cup shelled edamame beans
4 cups spinach, chopped like you would for a salad
1/2 cup very roughly chopped pitted kalamata olives
2 tablespoons red wine vinegar
Kosher salt

1. Make the garlic: Combine the garlic and oil in a small heavy saucepan and set over very low heat. Let the garlic gently sizzle until smooshably soft and golden in places, about 45 minutes. Store the garlic and oil in the same container in the fridge for up to 2 weeks.
2. Make the dish: Fluff the couscous with a fork and stir in 4 mashed cloves of the cooked garlic and 1/4 cup of the reserved garlic oil, edamame, spinach, olives, vinegar, and salt to taste.

Couscous with Roasted Carrots and Shallots

(Serves 4 to 6.)

6 to 8 medium carrots, peeled and cut into bite-sized pieces
3 medium shallots, sliced into 1/4-inch-thick rounds
1/4 cup extra-virgin olive oil
Kosher salt
3 cups cooked whole-wheat couscous, warm
Handful of coarsely chopped fresh parsley
1 tablespoon apple cider vinegar

1. Preheat the oven to 425°F.
2. Toss the carrots and shallots on a baking sheet with 2 tablespoons of the oil and 1/2 teaspoon of salt. Spread them out in a single layer and roast until golden brown in spots and tender, 20 to 30 minutes.
3. Fluff the couscous with a fork and stir in the carrots, shallots, parsley, and vinegar along with the remaining 2 tablespoons oil and 1 teaspoon salt. Season with more salt and vinegar to taste. Transfer to a serving bowl.

© 2018, Sam Kass.

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Anastasia Recipe Picks– Week 15

What a week! Judi and Artie are off on their fabulous trip, and our CSA site is temporarily relocating! On the 11th and 18th of this month our pickup will be at the Church of the Holy Trinity on 88th Street between First & Second Aves. The pickup hours will remain the same as usual.

Judi’s shoes will be hard to fill! As I am totally lacking in fancy chef credentials, I’ll be sharing some wonderful recipes from a couple of chefs I admire. This week, a beautiful recipe for salt-crusted potatoes with herbed vinegar, and a recipe for quick-pickled onions. These are variations of some of my favorite dishes to make for dinner parties and potluck gatherings. Hope you enjoy them!

Cheers,

Anastasia

Salt-Crusted Potatoes with Herbed Vinegar
From A Girl and Her Greens by April Bloomfield
https://kitchenartsandletters.com/product/a-girl-and-her-greens/

(Serves 4 to 6 as a side.)

Here’s a nice, unusual way to cook my old pal the potato. For the typical boiled potatoes, I’d simmer them gently in salty water. For this preparation, the bubbles are furious. In fact, you’re meant to boil the water not just until the potatoes are cooked but until it evaporates altogether. (While I do it, I like to think of a salt lake drying out to become a salt flat.) The salt left behind coats each potato to form a toasty crust that reminds me of a perfect baked potato with an especially salty jacket. Then all you do is spoon on a mixture of vinegar and fresh herbs. Just don’t serve the potatoes in a bowl or stir them, or you’ll lose the crust and the whole dish will get too salty.

2 pounds golf-ball size Yukon Gold potatoes or similar (white potatoes will work here)
3 tablespoons Maldon or another flaky sea salt
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar or sherry vinegar
A five-finger pinch of delicate flat-leaf parsley sprigs (feel free to substitute dill or thyme, or even cilantro)
6 or so large basil leaves
10 or so large mint leaves
Coarsely ground black pepper

Put the potatoes in a medium pot where they’ll fit snugly in one layer and add enough cold water to just barely cover them. Add the salt and bring the water to a boil over high heat. Boil until the potatoes are tender and the water has completely evaporated, giving the pan an occasional shake once the water’s almost all gone, 30 to 40 minutes. Keep cooking, and shaking, until the potatoes are coated with a layer of salt and the bottom of the pot has begun to brown (don’t fret; it’ll scrub off easily later), about 3 minutes more. Take the pot off the heat and let the potatoes cool slightly.

If any potatoes have a very thick layer of salt, gently rub them with a kitchen towel to knock a bit off. Halve the potatoes the long way and arrange them cut sides up on a large platter or plate. Whisk together the oil and vinegar in a small bowl until the mixture looks creamy. Toss the herbs together, coarsely chop them, and stir them into the vinegar mixture. Spoon the mixture over the potatoes, sprinkle on as much pepper as you’d like, and serve straightaway.

© 2015, April Bloomfield.

Pickled Onions
From The Vegetable Butcher by Cara Mangini
https://www.amazon.com/Vegetable-Butcher-Masterfully-Vegetables-Artichokes/dp/0761180524

(Makes about 2 cups.)

1/3 cup apple cider vinegar or white wine vinegar
1 teaspoon sugar
1/3 cup water
1/4 teaspoon fine sea salt
1 thinly sliced large red onion
Optional: 1 thinly sliced jalapeño, seeds and ribs removed
Optional: 1/8 teaspoon ground cumin

Combine the vinegar, sugar, water, and sea salt in a medium-size saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves. Stir in the thinly sliced large red onion and cook, stirring occasionally, until the onion just begins to soften, about 3 minutes. Transfer the onion slices to a jar and pour the hot cooking liquid over them. Let stand to cool, turning occasionally; cover tightly and refrigerate for up to 1 week.

As a variation, add 1 thinly sliced jalapeño (seeds and ribs removed) along with the onion to the vinegar mixture and/or 1/8 teaspoon ground cumin.

© 2016, Cara Mangini.

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JUDI’S RECIPES – WEEK 14 – SEPTEMBER 4, 2018

September 4, 2018

September is here. I hear a lot of moaning and groaning about the end of summer, but that’s three weeks away, people! Cheer up! September also means the fall harvest is beginning and lots of hearty and delicious vegetables are coming our way.

I don’t know about you, but I have a few onions sitting around. Some people shy away from them because they’re sharp and might cause stomach repercussions.  Here’s what I do:  I make caramelized onions! They are mild and delicious, and there are things we can add to make them super interesting and even more delicious. So today’s recipe is one for caramelized onions.

 

CARAMELIZED ONIONS

2 large yellow onions, peeled

2 TBS unsalted butter

Kosher salt
Low-sodium chicken broth or water (for pan; optional)

1. Halve both onions through the root end (vertically). Using the tip of your knife, cut a V-shaped notch around the root on each half to remove it.  This will help the onion slices separate when you slice the onion.

2. Lay each onion half on your cutting board, flat side down, with the root end  facing you, then thinly slice the onion lengthwise. You want slices that are 1/8 to 1/4 inch  thick. You’re going to wind up with a big pile of thinly sliced onion. Don’t worry – it cooks down quite a bit.

3. Heat 2 TBS of butter in a large saucepan over medium heat until it sizzles.  Using a pan that has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.

4. Putting all of the onions in at once would crowd the onions, making it hard to stir, which would in turn make the onions on the bottom cook faster than the ones at the top. So, begin with a handful or two of onions.  Cook, stirring, until the onions are soft and starting to turn translucent (1–2 minutes). Stir in a few more handfuls of onions and continue cooking and stirring  until you’ve added all the onions. Season with a pinch of salt.

5. Reduce the heat to medium-low and continue to cook the onions, stirring every few minutes to prevent them from sticking and browning unevenly, until blonde-colored, 15–20 minutes. At this point, the onions are just done enough  for French onion soup. If you feel like onions are getting too brown around the edges or they’re sticking, reduce your heat a bit.

6. If you want onions that are both softer and more caramelized (for something like onion dip), keep cooking and stirring until the onions are really golden brown, another 15–20 minutes. Because most of the water will have cooked off at this point, there might be some bits stuck to the pan. If this happens, stir in a splash of broth or water. The liquid will dissolve the cooked-on bits, which the onions will re-absorb. For extra-dark onions, the kind that are  great on a burger, cook until they start to almost blacken around the edges and go slightly crisp, another 10–15 minutes. This requires constant attention so they don’t burn.  Caramelized onions are not fast food, but they are so worth the effort!

7. Let the onions cool in the saucepan, then either use them right away or put them in an airtight container and chill. They will keep up to 1 week.

HELPFUL HINT: There are lots of things you can add to these onions to enhance or complement their flavor: red wine, balsamic vinegar, more chicken stock, diced mushrooms – let your imagination run wild!

ANOTHER HELPFUL HINT: I saw this one on the late lamented The Chew: It’s still corn season. To quickly and neatly cut the kernels off a corn cob, use a bundt pan. Rest the tip of the corn cob on the little indentation in the center of the pan (the part that sticks up). Then use your knife to quickly slice off the corn kernels. A bonus: they all land in the bundt pan!

I will be away for the next two weeks, so Anastasia will be gathering recipes for you from the Internet. Enjoy the bounteous season!

And have a delicious week!

Best,

Judi

 

 

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JUDI’S RECIPES -WEEK 13 – AUGUST 28, 2018

August 28, 2018

Greetings All,

Another heat wave! My, my. This is the Baked Apple!

Despite adversity in the form of unrelenting torrential rains, Stoneledge Farm has continued to send us beautiful vegetables. How lucky are we!

This week’s recipe will turn your leeks and potatoes into something delicious that is not potato leek soup. It’s not that I don’t love potato leek soup. It’s just that we need a little variety, right? So here is a recipe for a casserole of potatoes and leeks, a super side dish that goes with pretty much anything.

 

CASSEROLE OF POTATOES AND LEEKS

Ingredients:

2 lbs potatoes

¾ cups warm milk (can be whole, 2% or skim)

2 TBS grated Parmesan cheese

1 TBS butter

2 leeks

3 slices crisp bacon, diced

2 TBS olive oil

salt & pepper to taste

Crunchy Topping:

¼ cup Panko bread crumbs

1 TBS melted butter

 

  1. Preheat the oven to 375 degrees.
  2. Slice and clean the leeks.
  3. Lightly spray a 1.5-2 quart baking dish with cooking spray or olive oil spray.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the leeks. Cook until the leeks are translucent, about 5 minutes, then set aside.
  5. Cook the potatoes in salted boiling water until tender. Drain.
  6. Add the first tablespoon of butter and mash the potatoes until smooth.
  7. Add the milk in small amounts, until the potatoes are creamy, yet hold their body. You might not need to use all the milk. Salt and pepper to taste.
  8. Mix the Panko crumbs with the melted butter.
  9. Fold the cooked leeks, parmesan cheese and bacon into the potatoes. Turn the mixture into the prepared pan and top with the buttered Panko crumbs.
  10. Bake for 30-40 minutes, or until it is heated through and the crumbs are golden brown.

HELPFUL HINT: To clean leeks, cut the dark green part off. Slice the remaining part into thin slices and put them into a bowl of cold water. The leeks will float on the surface of the water and the sand will drop down to the bottom. Use a strainer to scoop out the leeks, leaving the sand behind. If you are not using chopped leeks, don’t slice the leeks. Slit them lengthwise, spread them apart and rinse under cold running water.

 

That’s it. I hope you love this recipe as much as I do.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 12 – AUGUST 21, 2018

AUGUST 21, 2018

Hi All,

We’re at the midpoint of our season, and what a summer it’s been. Rain, rain and more rain! Fortunately for us, our farmer has endured, under great duress, and the farm has produced lots of wonderful vegetables.

We’re getting more bell peppers this week. They are great for stuffing, and today’s recipe is easy and delicious.

BELL PEPPERS STUFFED WITH CHICKEN

 

  1. Preheat the oven to 375 degrees.
  2. Spray the inside of the  bell pepper halves with cooking spray and place them on a baking sheet.
  3. Bake the peppers in the preheated oven until slightly tender, about 10 minutes.
  4. Heat 1 tablespoon of butter and 2 tablespoons of oil in a skillet over medium heat. Cook and stir 3 green onions, and add garlic.
  5. When the garlic is fragrant,  add the chicken, ground black pepper, and cumin. Cook until the chicken is no longer pink in the center and its juices run clear, 4 to 5 minutes.
  6. Add the orzo and chicken broth and simmer until the orzo is cooked through but firm and the broth is absorbed, about 10 – 11 minutes.
  7. Spoon the chicken mixture into the bell peppers and sprinkle with Parmesan cheese.
  8. Bake in the preheated oven until the cheese is melted, about 7 minutes.
  9. Heat 1 teaspoon of oil and 1 teaspoon of butter in a skillet; Cook and stir the portobella mushrooms and the remaining green onion until tender, about 5 minutes. Season with salt and black pepper. Spoon about 2 tablespoons of the mushroom mixture onto each stuffed bell pepper.

HELPFUL HINT: Never salt or pepper mushrooms until the end of cooking them. They will dry out and taste awful. Add the salt and pepper when they’re cooked.

ANOTHER HELPFUL HINT: You can use any kind of cheese in this dish: mozzarella, brie, American – anything you like. They’re all good.

I hope you enjoy this dish. The leftovers freeze well and keep in the refrigerator for at least five days.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 11 – AUGUST 14, 2018

August 13, 2018

Greetings All,

How about this weather? – ugh! But, one advantage of being stuck inside is that it’s a great opportunity to cook and “put food by” – stock the refrigerator and freezer with ready meals – so you can enjoy the sunny days. Our wonderful farmer has informed us that the tomatoes must be used quickly, as all the rain has rendered them very fragile. So, today’s recipe will help you utilize and enjoy all those fabulous tomatoes.

TOMATO GALETTE

Ingredients:

 

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 1/2 cups all-purpose flour
  • 1/3 cup shredded Parmesan cheese
  • 1 tsp cracked black pepper (or really you can use any kind of pepper)
  • 4 -6 TBS cold water
  • 4 large heirloom tomatoes, cored (about 2 pounds – you can use any tomatoes at all that add up to about 2 lbs.)
  • 1 tsp kosher salt
  • 3 TBS dry bread crumbs
  • 1/2 cup thinly sliced shallots
  • 2 tsp fresh thyme leaves
  • 4 -6 ounces semi-soft goat cheese (chevre) or feta cheese, crumbled
  • 1 egg, lightly beaten
  • 1 TBS water
  • Fresh basil leaves

Directions

  1. In a large bowl cut butter into flour with a pastry blender (or two forks) until pieces are pea-size. This can be done in a food processor (see Helpful Hint, below). Stir in Parmesan and cracked pepper. Sprinkle 1 tablespoon of cold water over part of the mixture; toss with a fork. Push the moistened dough to the side of the bowl. Repeat, using 1 tablespoon of the water at a time, until all of the dough is moistened.
  2. Form the dough into a disk, wrap with plastic wrap and chill at least 30 minutes or until easy to handle (up to 24 hours).
  3. Slice the tomatoes about 1/4 inch thick and arrange on a wire rack over a baking pan, sink or paper towels. Sprinkle with salt and let the tomatoes drain for 30 minutes. This will keep your crust from becoming soggy from the tomato juice.
  4. Preheat the oven to 375 degrees . On a lightly floured surface, roll the dough into a 13-inch circle. (Don’t worry if it’s not perfectly round.) Fold the dough in half to make it easier to transfer it to a large baking sheet lined with parchment paper. Unfold the dough on the parchment.
  5. Evenly spread the bread crumbs on the pastry, leaving about a 2-inch border (this will also help prevent the crust from getting soggy. Layer the tomatoes, shallot, thyme and goat cheese on the bread crumbs. Fold the edges of the crust over the filling, pleating as necessary and leaving some filling exposed in the center. Combine the egg and 1 tablespoon of water and brush it onto the  pastry.
  6. Bake the galette for 30 to 40 minutes or until the crust is browned and crisp. Cool at least 10 minutes. Serve warm or at room temperature, garnished with fresh basil (snipped if the leaves are large) and cut into wedges.

HELPFUL HINT: The first step can be done in the food processor. Place the steel blade in the food processor bowl. Add the flour and butter. Cover and pulse until the pieces are pea-size. Add Parmesan and pepper and pulse just until combined. Transfer to bowl and continue with the recipe.

I promise you, it will be an afternoon well spent, if you make this tart.  You will love it! And, you’ll be using up the short-lived tomatoes!

Have a delicious week!

Best,

Judi

 

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JUDI’S RECIPES – WEEK 10 – AUGUST 7, 2018

August 7, 2018

Greetings All,

Oh swell. Another heatwave. We must do everything we can to keep cool. I know how! This week’s recipe is a cool tomato-on-toast dish. No cooking involved and, since tomatoes are at the peak of their season right now, it will be so delicious, you’ll forget about the heat for a few moments.

 

TOMATO TOASTS

Ingredients

  • 3  or 4 ripe tomatoes
  • 1 pint cherry tomatoes
  • 5 large slices hearty sourdough bread, about 1/2-inch thick(really, any crusty bread will do)
  • 5 garlic cloves, peeled
  • Salt and pepper
  • Extra-virgin olive oil
  • Basil leaves, for garnish.
    1. Cut 2 tomatoes in half crosswise. Stand a box grater in a bowl and grate the tomato using the cut sides, through the large holes. You should have 1 cup or so of coarse tomato purée* Set aside. Cut the cherry tomatoes in half. **
    2. Toast the bread until brown and crisp.
    3. With your fingers, rub the top of each toast with a garlic clove. You will see the cloves get smaller as the garlic is  pushed into the bread. (For a less garlicky toast, press lightly when rubbing.)***
    4. Place toasts on plates. Spoon and spread a heaping tablespoon of tomato purée over each toast. Then arrange tomato slices and cherry tomatoes randomly on top.
    5. Sprinkle generously with salt, pepper and a tablespoon of extra-virgin olive oil per toast. Garnish with whole or torn basil leaves.

    Tips

  • *If you don’t want to bother with grating tomatoes, rub the toasted bread first with garlic, then with 1 or 2 halved tomatoes, until top surface is quite juicy, then continue with the recipe (step 5).
  • **To halve cherry tomatoes, put them between the covers of two takeout containers. Hold your hand on top of the top cover and run a knife between the two covers. Voila – halved cherry tomatoes!
  • ***To get that garlic smell off your fingers, touch press them to anything made of stainless steel – a knife, a pot, anything.

I hope you enjoy this recipe. It really is a lifesaver on a hot, humid day.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES -WEEK 9 – JULY 31, 2018

JULY 31, 2018

Greetings All,

We’re still here! Haven’t drowned or melted yet!

It’s tomato time! This week we are getting three different kinds of tomatoes. And tomatillos, those poor misunderstood green tomato lookalikes! Many people see them and say, “What am I supposed to do with these?”  Fear not. I have a delicious recipe that uses tomatillos with chicken  and jalapenos, to make a super soup. And it’s low calorie! Here it is:

Chicken-Tomatillo Soup

Ingredients

hin

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1/4 tsp cayenne pepper

1/2 tsp hot pepper sauce

2 TBS chopped fresh cilantro

Directions

  1. Heat the oil over high heat in a large saucepan or Dutch oven. Saute the chicken in the oil until both sides are browned, approximately 2 minutes per side. Remove the chicken, and set aside.
  2. Add the onions and garlic to the saucepan, and saute until golden. Stir in the tomatillos, jalapeno peppers, and broth. Bring to a boil.
  3. Reduce heat, cover the pot, and simmer for about 15 minutes.
  4. Puree the vegetables in batches in a blender or food processor. Return them to pot, and reheat. At this point, taste the soup. If it is not piquant enough, add cayenne pepper or pepper sauce. Or leave it as is- your choice.
  5. Slice the chicken  and then shred it. Stir the chicken into the soup. Season to taste with salt and pepper.
  6. When you are ready to serve, stir in the minced cilantro and ladle the soup into bowls. Put a dollop of sour cream on top of each portion, and let it melt a bit. Top each dollop with a single cilantro leaf, and serve immediately.

You’re gonna love it!

HELPFUL HINT: Your knives will last longer and stay sharper if you wash each one after each use and dry it instead of letting it lie there in the sink.

Can’t believe summer is half over! Enjoy it while you can.

Have a delicious week!

Best,

Judi

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JUDI’S RECIPES – WEEK 8 – JULY 24, 2018

July 24, 2018

Greetings All,

We’re gearing up for a stormy week. Think of the poor farmer and his workers, having to be out in the fields – all so you and I can enjoy the fruits (and veggies) of their labor.

This week’s recipe utilizes all those summer squash we’ve been getting – a respite from the grill.

 

ZUCCHINI AND SQUASH PASTA

Ingredients

  • Salt and pepper
  • ¼ cup extra virgin olive oil
  • 5 or 6 medium zucchini and/or summer squash, rinsed, trimmed and cut into ribbons or coins
  • 1 large onion, chopped
  • 2 or 3 sprigs thyme
  • 2 tomatoes, in wedges or roughly chopped, with their juice
  • ½ lb short pasta, such as ziti or penne
  • Freshly grated Parmesan or freshly chopped parsley for garnish.

     

    Directions

    1. Bring a large pot of water to a boil and salt it well.
    2. Heat the olive oil in a large skillet over medium heat.
    3. Add the zucchini, squash, onion and thyme, and cook, stirring occasionally.
    4. Add salt and pepper and adjust the heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
    5. Add the tomatoes and their liquid to the zucchini and raise the heat a little so the mixture bubbles.
    6. Cook the pasta until it is al dente. Add a little pasta cooking water to the eggplant mixture.
    7. Drain the pasta and finish cooking it in the eggplant sauce.
    8. Serve, garnished with parsley or Parmesan.

    This is quick and easy to make and tastes great. Enjoy!

    Have a delicious week!

    Best,

    Judi

    HELPFUL HINT: We are getting cherry tomatoes this week. The way to cut them for use in a salad is this: You’ll need to Chinese food container lids. Place one on your counter so it forms a little tray. Put the tomatoes in the lid in one layer. Place the other lid upside down on top of the tomatoes . Resting the palm of your hand on the top lid, run a knife between the lids. Your tomatoes will all be cut in half at once..

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JUDI’S RECIPES – WEEK 7. July 17, 2018

July 17, 2018

Greetings All,

Just when I thought I’d have to shop for lettuce, more is showing up this week! Enjoy it, because we’re probably done with lettuce, a cool weather vegetable, for now.

But, we’re also getting lots of other great veggies. Like spinach. What a delightful green! This week’s recipe is for a soup that includes some of your favorite vegetables – and spinach!

GREEN MINESTRONE WITH SPINACH

Kosher salt and freshly ground black pepper
1 cup ditalini pasta or any small tubular pasta
5 TBS. olive oil
1⁄2 cup thinly sliced shallots
1 clove garlic, thinly sliced
2 cups finely diced zucchini
1 cup finely diced kohlrabi
1 cup finely chopped leek
3⁄4 cup finely diced fennel
4 cups vegetable stock
1⁄4 cup thawed frozen peas
6 large green olives, pitted and roughly chopped
1 cup plain cashews
5 oz.  spinach, cleaned
2 cups packed basil leaves
5 TBS. pine nuts
Toasted country bread, for serving

Instructions

1. In a medium saucepan of boiling, salted water, cook the pasta, stirring, until it is al dente, about 4 minutes.
2. Drain the pasta and keep warm. Return the empty pan to medium heat, and add 2 tablespoons olive oil. Add the shallots and garlic and cook, stirring, until soft, about 3 minutes.
3. Stir in the zucchini, kohlrabi, leek, and fennel. Season with salt and pepper and cook, stirring, until slightly softened, about 6 minutes.
4. Pour in the vegetable stock and bring to a boil. Reduce the heat to maintain a simmer and cook, stirring, until the vegetables are tender, about 10 minutes. 5. Stir in the reserved pasta along with the peas and olives and cook until warmed through, about 2 minutes more.
6. Make the cashew cream: Soak cashews with 3⁄4 cup boiling water in a blender until the water cools to room temperature, and then purée until silky smooth.
7. Make the pesto: In a blender, combine the spinach with the basil, pine nuts, and the remaining 3 tablespoons olive oil. Purée into a smooth pesto and then scrape the pesto into the soup and stir until evenly combined.
8. Ladle the minestrone into bowls and serve with toasted bread and cashew cream on the side.
It sounds complicated, but it isn’t. Just cut up everything at once, and then do the heating and assembly. I hope you’ll love this soup.
HELPFUL HINT: This soup is very tasty served cold, too. Perfect for a steamy night.
Have a delicious week!
Best,
Judi