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Grilled Scallions with Lemon
10 oz. large scallions, trimmed, with most of the green part
1/2 teaspoon olive oil
salt and pepper to taste
1/2 lemon
2 (8-inch) wooden skewers, soaked in water for 30 minutes
Toss scallions with oil, salt, and pepper. Line up side by side on a work surface and thread first skewer crosswise through all scallions about 2 inches from one end of each. Thread second skewer similarly about 2 inches from the other end, to form a solid rectangle. Grill on a lightly oiled grill rack, uncovered, turning once or twice, until softened and charred in patches, 4 to 5 minutes total. Transfer scallions to a platter and squeeze lemon evenly over them, then remove skewers.
From: epicurious.com
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Scallions with Lemon Parsley Butter
10 bunches scallions
1/4 cup softened butter
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons minced fresh flat-leaf parsley
salt and pepper to taste
Trim roots from scallions, leaving ends intact, and remove any bruised outer leaves. Trim greens, leaving a 9-inch length of white and green parts. Boil scallions in salted water until just tender, 4 to 5 minutes. Stir together butter, zest, and parsley; season. Drain scallions and arrange in a shallow serving dish. Gently brush with lemon parsley butter.
From: epicurious.com
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Seared Scallions with Poached Eggs
2 bunches scallions
3 tablespoons olive oil, divided
1 teaspoon fresh lemon juice
salt and pepper to taste
2 large eggs
Mince 1 whole scallion and whisk with 2 tablespoons oil and lemon juice. Season. Drizzle remaining scallions with 1 tablespoon oil and toss to coat. Season and cook in a grill pan, turning occasionally, until tender and slightly charred, about 5 minutes. Divide scallions between two plates. Eggs can be poached in the microwave: Pour 1/2 cup water into each of two 8-ounce microwave-safe coffee cups. Crack 1 egg into each cup and make sure it's completely submerged. Cover each with a saucer. Microwave 1 egg on high until white is set but yolk is runny, about 1 minute. With a slotted spoon top each plateful of scallions with an egg and drizzle with scallion sauce.
From: epicurious.com
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Moby's Vegan Blueberry Pancakes
1.5 cups whole-grain spelt flour
0.5 cup oat bran
0.5 cup wheat bran
1 teaspoon baking soda
0.5 teaspoon fine sea salt
2 cups plain full-fat soy milk
Vegetable oil for cooking
1 cup fresh blueberries
Combine flour, brans, baking soda, and salt. Stir in soy milk until thoroughly combined. Oil and heat griddle (or skillet) and pour 1/4 cup batter per pancake onto griddle. Press 12-15 blueberries into each pancake and cook 3-4 min., until bubbles appear and pop on surface and undersides are golden brown. Flip pancakes, then turn off heat and let pancakes continue to cook in pan another 3 min., until undersides are firm and light golden brown. Transfer to plate, berry side up, and keep warm while repeating with remaining batter. Pancakes may be served with additional berries and maple syrup.
From: epicurious.com
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Royal Blueberry Ice Pops
1 pint fresh blueberries, rinsed and drained
8 oz. blueberry yogurt
0.25 cup water
0.25 cup honey
2 tablespoons sugar
Puree all ingredients until smooth. Divide mixture among 8 ice pop molds (each about 1/4 to 1/3 cup capacity). Cover and freeze until firm, at least 4 hours and up to 5 days.
From: epicurious.com
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Blueberries in Gin Syrup
1 cup water
3/4 cup sugar
15 juniper berries, crushed
1 (4-inch) rosemary sprig
salt to taste
2 pints blueberries (1 1/2 pounds)
1/4 cup dry gin
mint sprigs, to garnish
Boil water, sugar, juniper berries, rosemary, and salt, stirring, until sugar has dissolved and syrup is reduced to about 3/4 cup, 10 to 12 minutes. Strain over blueberries and stir in gin. Macerate until completely cooled, about 30 minutes.
From: epicurious.com
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Fava Basics
Five pounds of unshelled favas will serve about four. Some recipes equate 1 pound of unshelled beans to 1 cup of shelled beans. This depends, of course, on size. To shell the beans, pull on the stem of the pod and unzip them, on both sides. But you're not done. Now take the shelled beans and drop them in boiling water for 30 seconds. Remove and plunge into ice water, and peel off the beans' waxy outer covering. Drain. Now, they are ready for use in recipes.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Whole Roasted Fava Beans
Fava beans
Olive oil
Salt
Pepper
Toss clean whole fava pods with olive oil, salt and pepper. Spread on a baking sheet in a single layerand roast at 450° for about 25 minutes, or until tender. (Timing depends on the size of the pods.) Put the roasted pods in a shallow bowl, and sprinkle with your finest sea salt. Serve to guests a la edamame, or if the pods are small and tender enough, eat them whole.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Shrimp and Fava Beans with Thyme
1 tablespoon olive oil
1 tablespoon butter
About 2 ounces firm, salty ham such as prosciutto, cut into tiny dice (about 1/3 cup)
1/4 teaspoon minced garlic
3/4 pound shrimp, shelled (or 10 ounces shelled shrimp)
1 pound fresh fava beans, shelled (about 1 cup)
1 teaspoon minced fresh thyme
Salt and pepper, to taste
Heat oil and butter in skillet over moderate heat. Add ham and garlic and toss for a minute. Add shrimp, favas and thyme, and toss just until shrimp become pink. Sprinkle with pepper and salt. Cover pan and cook on lowest heat possible for 1 to 2 minutes, or until shrimp are just cooked through and juices exude slightly. Serve immediately.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Fresh Fava Bean and Pecorino Salad
2 pounds fresh fava beans (about 2 cups shelled beans)
3 tablespoons extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon dried leaf oregano
3 tablespoons fresh flat-leaf parsley leaves, snipped with scissors
1/8 teaspoon crushed red peppers (hot red pepper flakes), or to taste
8 ounces soft sheep's milk cheese such as a pecorino or a soft fresh goat's milk cheese, cut in smallcubes
Salt and freshly ground black pepper to taste
In a medium bowl, combine all ingredients, and toss to blend. Taste for seasoning and adjust if necessary.
From: Left Foot Organics' CSA news, week 8 (July 21, 2011)
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Whole wheat zucchini bread
3 eggs
1 c vegetable oil
1.5 c brown sugar
2 c grated zucchini
2 tsp vanilla
1 c all-purpose flour
1 c whole wheat flour
0.25 tsp baking powder
2 tsp baking soda
1 tsp salt
3 tsp ground cinnamon
1 c raisins (optional)
1 c chopped walnuts (optional)
0.25 c wheat germ
Thoroughly mix together eggs, oil, sugar, zucchini, and vanilla. Stir in flours, baking powder, soda, salt, wheat germ, and cinnamon. Stir in raisins and nuts. Bake 1 hr at 350F, or until a tester inserted in the center comes out clean.
From: allrecipes.com
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Cheddar Zucchini Wedges
1 chopped onion
0.25 c butter
2.5 c biscuit or baking mix
1 tbsp minced fresh parsley
0.5 tsp dried basil
0.5 tsp dried thyme
3 beaten eggs
0.25 c milk
1.52 c shredded zucchini
1 c shredded Cheddar cheese
0.75 c chopped almonds, toasted
Saute onion in butter until tender. Combine the biscuit mix, parsley, basil, thyme and onion mixture; stir in eggs and milk just until combined. Fold in zucchini, cheese and almonds. Transfer to a greased 9-in. round cake pan and bake at 400F for 25-30 min. or until a toothpick inserted near the center comes out clean. Cut into wedges to serve.
From: allrecipes.com
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Panfried sage-scented zucchini pancakes
2 lb medium zucchini, julienned or coarsely grated
1.5 Tbsp coarse salt
3 cloves garlic, crushed
9 finely chopped sage leaves
0.75 c flour, divided
6 Tbsp water
pepper to taste
3 Tbsp olive oil
Rub salt into zucchini until it dissolves; drain 30 min. in a colander. Combine the garlic, sage, and 6 Tbsp flour; stir in water and whisk into a smooth paste. Squeeze zucchini by fistfuls to extract as much water as posible; stir into flour mixture and season with pepper. Spread remaining flour on a work surface. Form zucchini mixture into patties 1/2 inch thick by 4 inches in diameter and gently flour on both sides. Fry in olive oil until golden brown, ca. 7 min.; gently turn over and fry another 5 min., gently flattening occasionally.
From: Vegetables / James Peterson. William Morrow and Co., c1998.
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Beet Chocolate Cake
1.75 cups flour
0.5 teaspoon salt
3 large eggs
1.5 cups pureed beets
1 teaspoon vanilla
1.5 teaspoons baking soda
1.5 cups sugar
1 cup vegetable oil
2 oz. melted and cooled unsweetened chocolate
powdered sugar, for garnish
Sift together flour, baking soda and salt. Combine sugar, eggs, and oil; beat with an electric mixer set at medium speed for 2 minutes. Add beets, chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack; cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar if desired.
Source unknown.
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Beet relish
4 c chopped cooked beets
4 c chopped cabbage
1 c chopped onion
1 c chopped sweet red peppers
2 T grated horseradish
1.5 c sugar
3 c vinegar
1 T salt
Mix all ingredients and bring to a boil for 10 min. Pack into hot sterilized jars and seal.
From: The home canning and preserving book / by Ann Seranne. Barnes & Noble Books, 1975.
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Grilled whole beets with fresh ginger-orange sauce
2 Tbsp. mayonnaise
4 Tbsp orange juice
1/2 c unpeeled, grated ginger
2 lb. large beets (at least tennis-ball size), scrubbed
Combine mayonnaise and orange juice in a non-reactive container. Gather the grated ginger into your hands and squeeze tightly to express as much of the juice as possible; add ginger juice to mayonnaise mixture and refrigerate. Preheat a gas grill with all the burners on high for 10-15 min. Trim tops and roots from beets. Turn one burner off and reduce the other(s) to medium. Place beets over the burner that is off, close the lid, and cook 20-40 min., turning occasionally, until tender and easily pierced with a sharp knife. Peel and slice the beets and top with sauce.
From: The gas grill gourmet : great grilled food for everyday meals and fantastic feasts / A. Cort Sinnes with John Puscheck. Harvard Common Press, c1996.
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2 T vegetable oil
1 small onion, finely chopped
1 small clove garlic, finely chopped
ca. 2 c broccoli stalks and leaves, peeled if tough, and diced
13.75 oz chicken broth
pepper
1/4 t thyme, crumbled
Heat oil and saute the onion and garlic until tender, ca. 3 min. Add broccoli stalks and leaves and cook, stirring, 3 min. more. Add broth, pepper, thyme and bring to a boil. Cover and simmer 25 min. Puree in batches in a blender and reheat.
From: Cooking for two today / Jean Hewitt, Marjorie Page Blanchard. Little, Brown, c1985.
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Broccoli with sesame oil
8 oz whole broccoli, cut into florets, or 4 oz florets
2 t Oriental sesame oil
Steam broccoli ca. 7 min. Drain and sprinkle with sesame oil.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
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Pasta, broccoli, and pine nuts
3 qt water
1 c small shells or other small pasta (2 oz)
8 oz broccoli florets
4 T raisins or currants
3 T pine nuts
1 c plain low-fat yogurt
1 T rice vinegar
pepper to taste
Bring water to a boil and cook; 5 min. before it is done add broccoli. Combine raisins, pine nuts, yogurt, vinegar, pepper. When pasta and broccoli are done, drain and add to yogurt.
From: 20-minute menus / Marian Burros. 1st Fireside ed. Simon & Schuster, 1995.
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Bee sting
1 Tbsp honey, warmed if possible
1 Tbsp balsamic or raspberry vinegar
1.5 cup seltzer or sparkling water, chilled
ice cubes
Combine honey and vinegar; add water and stir once. Serve over ice.
Source unknown
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Salty puppy
coarse salt
crushed ice
1 cup grapefruit juice
club soda, chilled
fresh mint, for garnish (optional)
Moisten rims of 2 glasses and dip in salt. Fill with ice and divide juice between them. Fill with club soda.
Source unknown
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Lotus blossom
1 ripe banana, peeled and chunked
1 ripe peach, peeled, pitted, and chunked
1 ripe nectarine, "
dash almond extract
24 oz. chilled ginger ale
Puree all ingredients except ginger ale until smooth. Pour ca. 1 c each into 5 tall glasses and fill with ginger ale. Stir gently.
Source unknown
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Gingered pork and peaches
1 lb. pork tenderloin (or pork stir-fry meat)
2 Tbsp. soy sauce
2 tsp. finely chopped ginger, or 1 tsp. ground ginger
2 tsp. corn starch.
pepper to taste
2 cloves garlic, finely chopped, or 1 tsp. garlic powder
1/2 cup slivered almonds (optional)
3 medium peaches, pared and sliced, or 16 oz. frozen peaches, thawed & drained, or a can of sliced peaches, drained
6 green onions cut into 1-inch pieces (optional)
cooked rice or noodles for serving
Trim fat from tenderloin and cut thinly across grain as for stir-fry. Cut any large slices in half. In a skillet or wok, mix soy sauce, ginger, cornstarch, pepper, and garlic. If not using a non-stick pan, you may want to add a little oil as well. Add pork and almonds and toss to coat. Turn on heat and stir-fry until pork is done, 6-8 minutes. It will probably look a little dry at this point. Add peaches and stir-fry for another few minutes until peaches are hot. Garnish with onions and serve over rice or wide egg noodles.
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