Hello members! It’s an exciting time in the share right now. Tomatoes are coming in, and summer squash, cucumbers, carrots, and beets are weighing down our produce bags, not to mention the abundance of basil and salad greens we get each week. Here are five recipes we hope will send you to Food Heaven:
The Day Before Pickup Stir Fry (this edition featuring broccoli)
Serves 4, possibly more or makes leftovers.
This week I noticed we had not gotten to the broccoli in our share, and the next day was pickup, so we decided to go with a stir fry. I also noticed there was an almost empty barbecue sauce bottle, so I decided to make that my sauce base. Don’t forget to start some rice in a rice cooker before frying!
- .5-1 lb. Broccoli, stems chopped into small pieces and florets (use 1-2 weeks worth)
- 1 onion, chopped
- 1-2 cloves of garlic or scapes, diced
- 1 bell pepper chopped into small pieces
- 2 Tbsp cooking oil
- cooked chicken, steak, tofu, seitan (protein of your choice, pre-cooked)
For the Sauce:
- Barbecue sauce. In this instance, there was about a teaspoon left on the bottle walls that I could not shake out or get with a spatula. So I added a few tablespoons of water, shook the bottle around, and poured it into a mixing bowl. Most stir fry sauces call for some water or stock for the sauce anyways. Now the bottle is clean to go in recycling and your ancestors who lived through various times of hardship in history are smiling down at your resourcefulness of not wasting food.
- 3 Tbsp soy sauce
- 3 Tbsp Cider vinegar
- 3 Tbsp Honey, or sweetener of your choice
- 1 tsp corn starch (optional for thickener)
- Heat oil in a large frying pan or skillet to med-high or high. When droplets of water sizzle in the pan, add the onion, cook for one minute.
- Add the garlic, cook for one minute, then add the broccoli and bell pepper, cook for 3-4 minutes.
- Add the the protein and the sauce, mixing well.
- Remove from heat, plate with rice. Enjoy and take leftovers to work. Coworkers will be envious.
A creamy and nutritious pizza! Don’t be intimidated by the beet pesto – it takes a little more prep than using canned tomato sauce, but it’s well worth it! Makes 1 12″ pizza.
To Make the Beet Pesto:
- 1 cup of red beets, chopped and roasted (about 1 medium beet)
- 3 cloves of garlic, roughly chopped
- 1/2 cup of walnut, roasted
- 1/2 cup grated parmesan cheese
- 1/2 cup olive oil
- 2 Tbsp lemon juice
- salt to taste
- Preheat oven to 375.
- Wash and scrub the beets, pat dry. Chop into 1/2″ pieces and wrap in foil (into a packet) on a baking sheet.
- Roast for 50 minutes, or until beets are soft.
- Allow beets to cool.
- Add all ingredients except the oil into the food processor and pulse several times.
- Leave the processor running and slowly add the oil. If the consistency is too thick, add a little bit of water.
To Make the Pizza:
- 1 lb. pizza dough (or pre-made pizza crust, naan bread, french bread, etc. – there are lots of choices for your base. )
- 1 cup beet pesto
- 2 cups kale leaves, thinly sliced
- 1.5 cups mozarella cheese, grated
- 2 oz goat cheese
- Preheat oven to 415 degrees.
- Bake the dough for 5-7 minutes without toppings.
- Remove from the oven and add the toppings. First spread on the beet pesto. Then add the kale and cheeses. (If it seems like a lot of kale, don’t worry, it will cook down.)
- Bake 20-25 minutes. Let cool 5 minutes before serving.
- 1 package of ovoline fresh mozzarella (15, cut in half to make 30)
- 1 egg plus 1 Tbsp water to make egg wash
- 15 fresh basil leaves, plus more for garnish
- 1 cup extra virgin olive oil
- 1 cup of your favorite tomato sauce, or make your own, warmed.
- Drain the mozzarella and gently pat with paper towel to remove moisture.
- Prepare the egg wash by whisking the egg and water with a fork.
- Wash and dry the basil leaves and place them in stacks of 5. Here’s the fancy, professional way to chop basil: Roll up each stack and chop finely, to make little basil strips.
- To make a wonton: place half of an ovoline on the wonton wrapper, sprinkle with basil. Brush the center with egg wash and press the edges together and tuck under the ends. Let sit for about 1 minute.
- Heat the oil in a large shallow pan until it reaches 350 – you are going to want to use a thermometer than clips onto your pan.
- Gently place 8-10 wontons in the pan and cook for about 1 minute, making sure both sides are browning. Drain on paper towel.
- Sprinkle with grated cheese and serve with warm tomato sauce.
Note: If you prefer, you can bake these instead of frying them. Spray the baking sheet with non-stick spray. Try 400 degrees for 10-15 minutes, keeping an eye on them. You don’t want burnt edges.
makes 6 servings (1.5 cups each)
- 1 nappa cabbage (chinese cabbage) finely chopped, about 8 cups
- 4 small cucumbers, julienne cut (about 6 cups)
- 1/2 cup chopped, salted, roasted peanuts
- 1/4 cup chopped cilantro
- 1/3 cup of peanut or canola oil
- 1/4 cup fresh lime juice
- 2 tsp sugar
- 1/3 tsp salt
- 1/2 tsp garlic powder
- red chili flakes to taste (optional)
- Combine cabbage, cucumber, peanuts and cilantro in a large bowl.
- Whisk remaining ingredients in a small bowl and pour over the vegetable mixture and toss.
- 6 carrots, washed and peeled
- 6 cups chickpeas
- half a bunch of fresh cilantro
- a handful of fresh mint leaves
- 2 Tbsp whole cumin seeds, toasted
- 1 Tbsp whole coriander seeds, toasted
- juice of 2 lemons
- 2 cloves of garlic
- 4 Tbsp olive oil
- salt and whole cracked pepper to taste
- If using dried chickpeas, cook them (We prefer to soak them overnight in water, and then cook for 2 minutes in our pressure cooker.)
- Slice carrots on the bias (diagonally) no more than 1/4″ thick
- Combine carrots, chickpeas, herbs and toasted seeds.
- Season with salt and pepper.
- Dress with lemon juice, olive oil and garlic.