August 6, 2010
This Week You'll Receive Some of the Following:
Garlic
Swiss Chard
Sweet Corn
Cucumbers
Eggs
Tomatoes
Zucchini
Green peppers
Oregano
Peaches
About Swiss chard
Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together.
Sautéed Swiss Chard with Garlic
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces
Sea salt and freshly ground black pepper
In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until just beginning to brown, about 1 minute. Add Swiss chard and sauté until soft, but still crisp, 4-5 minutes. Season with salt and pepper.
Roasted Peppers and Tomatoes Baked with Herbs and Capers
Adapted from Deborah Madison’s Local Flavors
4 big bell peppers of any color
4 heirloom tomatoes
6 sprigs parsley
12 fresh basil leaves
1 garlic clove
2 T. capers, rinsed
12 Kalamata olives, pitted
3 T. olive oil, plus extra
Sea salt and freshly ground pepper
Roast the peppers until charred over an open flame (a gas burner on the stove works just fine). Drop them into a bowl, cover, then set aside to cool. When cool, wipe or rinse off the blackened skin, pull out the seeds and cut into wide strips.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut them into wide pieces.
Pluck the leaves from the parsley and discard the stems. Chop finely with the basil and garlic, then put into a bowl with the capers, peppers and olive oil. Season with 3/4 tsp. salt and some pepper. Preheat the oven to 400 degrees. Lightly oil a small gratin dish. Add the tomatoes, peppers and any sauce that has formed, toss gently. Season with pepper, cover, and bake for 20 minutes. Let cool before serving.
“Choriatiki” Greek Country Salad
3 ripe tomatoes, cut into eighths, seeds and pulp removed
1 green pepper, thinly sliced
2 cucumbers, halved the long way and sliced into half moons
3 scallions or one small onion, thinly sliced
1 T. capers
2 oz. feta cheese
1 tsp. dried oregano
Kalamata olives or Sicilian Green Olives
Arrange tomatoes, cucumbers, green pepper, and scallions in a bowl. Season lightly with salt and toss. Let sit for ten minutes. Cover salad carefully with a plate and tip the bowl until you can drain out some of the juices that have sunk to the bottom.
Garnish with the capers and the feta (leave feta in large pieces) and sprinkle the oregano on the feta pieces. Dress with a generous amount of excellent extra-virgin olive oil and a very small amount of red wine vinegar just before serving.
Chilled Tomato & Zucchini Soup
3 T. olive oil
3 cups chicken stock
1clove garlic, crushed
Salt & Pepper
2 lbs. tomatoes, peeled, seeded & chopped
2 zucchini or patti-pan, coarsely shredded
2 T. tomato paste
Fresh basil
Plain Greek yogurt
Heat oil in a saucepan, add the garlic, tomatoes, tomato paste, & cook over gentle heat 10 minutes. Add minced basil and stock, salt & pepper to taste. Bring to a boil, lower heat & simmer 5 minutes. Puree in a blender until fairly smooth. Let cool. Stir zucchini into the soup; cover & chill at least 4 hours. Serve chilled; swirl some Greek yogurt and fresh herbs into each bowl when serving.
Cream-less Creamed Corn
from the NEW YORK TIMES MAGAZINE
8 ears of fresh, ripe corn
1 T. butter or olive oil
1 jalapeno or Serrano pepper, chopped fine
½ fresh onion, chopped fine
½ bell pepper, diced
1 small bunch cilantro or oregano
Coarse sea salt
With a sharp knife, scrape or shave the kernels off each ear, using a bowl to catch any corn “milk” that drains off during scraping. Set aside.
Place the butter or oil in a small pan and sweat the hot pepper, onion & bell pepper. Add the corn and its milk. After a few minutes, add the herbs, a pinch of salt and freshly ground pepper. Set aside until ready to serve.
This Week You'll Receive Some of the Following:
Garlic
Swiss Chard
Sweet Corn
Cucumbers
Eggs
Tomatoes
Zucchini
Green peppers
Oregano
Peaches
About Swiss chard
Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together.
Sautéed Swiss Chard with Garlic
3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces
Sea salt and freshly ground black pepper
In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until just beginning to brown, about 1 minute. Add Swiss chard and sauté until soft, but still crisp, 4-5 minutes. Season with salt and pepper.
Roasted Peppers and Tomatoes Baked with Herbs and Capers
Adapted from Deborah Madison’s Local Flavors
4 big bell peppers of any color
4 heirloom tomatoes
6 sprigs parsley
12 fresh basil leaves
1 garlic clove
2 T. capers, rinsed
12 Kalamata olives, pitted
3 T. olive oil, plus extra
Sea salt and freshly ground pepper
Roast the peppers until charred over an open flame (a gas burner on the stove works just fine). Drop them into a bowl, cover, then set aside to cool. When cool, wipe or rinse off the blackened skin, pull out the seeds and cut into wide strips.
Score the ends of the tomatoes, then drop them into boiling water for 10 seconds. Remove the skins, halve them crosswise, and gently squeeze out the seeds. Cut them into wide pieces.
Pluck the leaves from the parsley and discard the stems. Chop finely with the basil and garlic, then put into a bowl with the capers, peppers and olive oil. Season with 3/4 tsp. salt and some pepper. Preheat the oven to 400 degrees. Lightly oil a small gratin dish. Add the tomatoes, peppers and any sauce that has formed, toss gently. Season with pepper, cover, and bake for 20 minutes. Let cool before serving.
“Choriatiki” Greek Country Salad
3 ripe tomatoes, cut into eighths, seeds and pulp removed
1 green pepper, thinly sliced
2 cucumbers, halved the long way and sliced into half moons
3 scallions or one small onion, thinly sliced
1 T. capers
2 oz. feta cheese
1 tsp. dried oregano
Kalamata olives or Sicilian Green Olives
Arrange tomatoes, cucumbers, green pepper, and scallions in a bowl. Season lightly with salt and toss. Let sit for ten minutes. Cover salad carefully with a plate and tip the bowl until you can drain out some of the juices that have sunk to the bottom.
Garnish with the capers and the feta (leave feta in large pieces) and sprinkle the oregano on the feta pieces. Dress with a generous amount of excellent extra-virgin olive oil and a very small amount of red wine vinegar just before serving.
Chilled Tomato & Zucchini Soup
3 T. olive oil
3 cups chicken stock
1clove garlic, crushed
Salt & Pepper
2 lbs. tomatoes, peeled, seeded & chopped
2 zucchini or patti-pan, coarsely shredded
2 T. tomato paste
Fresh basil
Plain Greek yogurt
Heat oil in a saucepan, add the garlic, tomatoes, tomato paste, & cook over gentle heat 10 minutes. Add minced basil and stock, salt & pepper to taste. Bring to a boil, lower heat & simmer 5 minutes. Puree in a blender until fairly smooth. Let cool. Stir zucchini into the soup; cover & chill at least 4 hours. Serve chilled; swirl some Greek yogurt and fresh herbs into each bowl when serving.
Cream-less Creamed Corn
from the NEW YORK TIMES MAGAZINE
8 ears of fresh, ripe corn
1 T. butter or olive oil
1 jalapeno or Serrano pepper, chopped fine
½ fresh onion, chopped fine
½ bell pepper, diced
1 small bunch cilantro or oregano
Coarse sea salt
With a sharp knife, scrape or shave the kernels off each ear, using a bowl to catch any corn “milk” that drains off during scraping. Set aside.
Place the butter or oil in a small pan and sweat the hot pepper, onion & bell pepper. Add the corn and its milk. After a few minutes, add the herbs, a pinch of salt and freshly ground pepper. Set aside until ready to serve.
No comments:
Post a Comment