Recipes of the Week - August 1st

Squash & Corn
3 tablespoons butter or margarine
1/2 cup onion, chopped
2 medium yellow summer squash, sliced
3 cloves garlic, chopped
2 ears of corn, cut the kernels off the cob
1/2 teaspoon chili powder
1-2 Chili peppers, diced (optional)
3/4 cup cheddar cheese, shredded

COOK onion in butter in medium skillet until soft. Add squash and garlic and cook 5 minutes. Add corn, chili powder & chili peppers; cook 3 minutes. Salt and pepper to taste.

TOP corn with cheese, cover until melted.

Preparing Sweet Corn - most people like to boil their corn on the cob, but here are a few other ideas: (we have been grilling them with the husks on for years).

Skillet-Steam In a skillet, bring 1 inch of water to a boil. Add husked sweet corn in a single layer. When the water returns to a boil, reduce heat; cover and cook until hot, about 3 minutes; drain. (Sweet corn can also be cooked on a steamer rack, over boiling water, about 3 minutes.)

Roast Preheat oven to 500°F. In a shallow baking pan, place husked ears. Roast until sweet corn is hot and some kernels turn golden brown, about 7 minutes.

Grill Prepare a medium-hot fire. Grill the sweet corn with just one layer of husks removed. Then turn them once or twice, until hot and the husks start to brown, about 5 minutes. (we have seen some people soak the corn (husks on of course) in water before grilling.

Microwave In the microwave, place no more than four ears of husked sweet corn, wrapped individually in damp paper towels. Microwave on high power until hot, about 2 minutes per ear.

Fresh Sweet Corn & Mozzarella Salad from:/www.freshsupersweetcorn.com
4 ears fresh sweet corn, husked
1 cup sliced celery
1 cup cubed smoked mozzarella cheese
1/2 cup diced sweet red bell pepper
1/2 cup sliced black olives
1/3 cup bottled Italian dressing

With a sharp knife, cut kernels from sweet corn cobs (makes about 3 cups). In a large bowl combine corn kernels, celery, cheese, red pepper and black olives. Add Italian dressing; toss until well coated. Serve as a main or side dish or on lettuce leaves, if desired.

Squash Salad
1 small green zucchini, thinly sliced
1 small yellow squash, cubed
1/4 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Salt and pepper, to taste
Parmesan cheese
1 bunch of arugula, washed & pat dry, trimmed
1 large ripe tomato, cored
2 tablespoons chopped parsley

Place the zucchini & squash in a bowl.

Whisk the lemon juice, oil, salt and pepper together & toss with the squash. Set aside for about 15 minutes. Sprinkle on a good amount of parmesan cheese.

Place the arugula in another bowl and spread slided tomato wedges over the arugula.

Just before serving, spoon the squash and dressing over the arugula. Sprinkle with parsley and season with salt and pepper. Serve immediately, tossing at the table.

Recipes of the Week - July 25th

Pan-Fried Green Beans adapted from: allrecipes.com

½ pound fresh green beans, trimmed
1 ½ tablespoons light soy sauce
½ tablespoon balsamic vinegar
½ teaspoon white sugar
1 tablespoon sesame oil
1 teaspoon garlic, minced

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.

In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.

Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Green Beans with Caramelized Onions adapted from: allrecipes.com

1 tablespoon olive oil
½ tablespoon white sugar
1/2 onion, chopped fine
½ pound fresh green beans
Dash salt & pepper

Heat the oil and sugar in a large skillet over medium-high heat. Add the onions; cook and stir until tender and golden brown, about 10 minutes.

Mix the green beans with the onions, and cook for about 3 minutes. Remove from heat and season with salt and pepper.

Chard and Caramelized Onions adapted from: allrecipes.com

½ large onion, chopped
2 tablespoons olive oil
½ teaspoon brown sugar
1 bunch Swiss chard, rinsed and chopped
1/4 cup kalamata olives
1 tablespoon capers
1/2 teaspoon coarse sea salt, or to taste
freshly ground black pepper to taste
juice of one lemon

In a cast iron skillet, cook onions in olive oil over medium-high heat until they begin to brown. Stir in brown sugar, and continue cooking for a few minutes.

When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt, and continue cooking until chard is completely wilted, about 3 minutes. Season with black pepper and squeeze lemon over the top.

Risotto with Arugula and Toasted Garlic adapted from: allrecipes.com

3 1/2 cups low-salt chicken broth
1 tablespoon olive oil
3 cloves garlic, thinly sliced
1 1/2 cups uncooked Arborio rice
1/2 cup chopped onion
1/2 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon pepper
1 bunch arugula, trimmed

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.

Heat oil in a large saucepan over medium heat. Add garlic; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.

Recipes of the Week - July 18th

Mint - Mint is a sweet-flavored and aromatic herb used in salads, with carrots, green beans, peas and beets, lamb and Middle Eastern dishes as well as a garnish and flavoring for lemonade, punch, mint juleps, fruit platters and frozen desserts. Available year-round. In general, herbs should be fresh looking, crisp and brightly-colored. Keep only the stems wet or store dry in an air-tight bag.

Avoid herbs that are wilted, have dry brown areas, or are pale or yellow in color. Slimy looking dark spots with small areas of mold indicate old product or poor handling.

The symbol of hospitality, mint has been used for scores of culinary and medicinal purposes over the centuries. Out of 2,000 species in the mint family, only about 40 are considered to be true mint, and only a few of those are sold as fresh herbs in supermarkets. From: http://www.produceoasis.com

Minted Green Beans with Red Onion adapted from Gourmet - August 1992.

2 pounds green beans, trimmed
1 teaspoon Dijon-style mustard
1 tablespoon white-wine vinegar
1/4 cup olive oil
3 tablespoons minced fresh mint leaves
1/2 cup finely chopped red onion

In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.

In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

Mint Pesto - Great with grilled shrimp & your favorite pasta!

1/4 cup freshly grated Parmesan cheese
2-3 garlic cloves (just peel & break your garlic bulbs apart & use 2-3 cloves - or you may use some left over garlic curls chopped
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon dried crushed red pepper
1 cup fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup olive oil

Blend the cheese, garlic, black pepper, salt, and red pepper in a food processor until a thick paste forms (may add nuts at this point).

Add the mint, and lemon juice and blend until the leaves are finely chopped. With the food processor still running, gradually add the olive oil and blend until it reaches the consistency that you like.

Option - add toasted walnuts (about 1/2 cup)

Notes: The pesto can be frozen for up to a month. Store it in an airtight container. Thaw it at room temperature before using.

Fava Bean Salad

4 1/2 c Fresh fava beans
4 tb Olive oil
1 ts Cumin
Salt
4 tb Italian parsley, chopped
2 ea Garlic cloves, chopped (or use any left over garlic curls chopped)
Juice of 1/2 lemon

Shell the beans & cook (with three or four pods) for about 20 minutes, until tender, in the top of a steamer. Drain & peel. While still warm, add the olive oil, cumin & salt, to taste. Toss well & chill.

Serve tossed with parsley, garlic & lemon juice. Add more oil if necessary.

Kale Tips from http://www.harvestcoop.comFor a quick and easy side dish, steam chopped kale for a few minutes, then sauté it in olive oil seasoned with minced garlic and a pinch of red pepper flakes. Coarsely-chopped kale can also be stir-fried, just until it wilts, about 5 minutes. Try it with mushrooms, scallions, and tomatoes, flavored with garlic and soy sauce or tamari, and served over your favorite type of rice or noodle. Or simply add the kale to any soup during the last 5 minutes of preparation.

We like to make a Kaleslawinstead of Coleslaw - just replace the cabbage with kale.

Fava Tips- if you don't plan on using the favas right away, remember to remove them from the pod & store the beans.

Recipes of the Week - July 11th

Garlic Chives - Garlic chives look similar to chives, but their leaves are broad and flat instead of hollow. They have a garlicky flavor that works well with many cooked dishes. Use garlic chives for sauces, soups & stir-fires. Great with eggs & seafood too! Try them in your scrambled eggs!

Bean Sprout-Garlic Chive Stir-Fry

· 3 cups of mung bean sprouts
· 1 ½ cups of Garlic Chives
· 2 eggs, lightly beaten
· 2-3 tbsps extra-virgin olive oil
· 2 teaspoons soy sauce
· ½ teaspoon sugar

Wash and drain the bean sprouts and the garlic chives. Cut the chives to about the same length as the sprouts. In a small bowl, lightly beat the eggs and set aside.
Add 1 tablespoon oil to a preheated wok. Add the beaten eggs so they voer the bottom of the pan and turn over once. Cut the egg into thin strips & set aside. Clean out the wok.
Add 2 tablespoons oil down the sides of the wok & when oil is ot add the bean sprouts & stir-fry until they change color (usually about 1 minute), then add the chives, soy sauce & sugar.
Stir-fry for about another 1 - 2 minutes, until the chives have just turned limp. Try not to overcook the sprouts. Top the dish with the egg strips and serve hot.

Garlic Collards

• 1 bunch of Collards, trimmed & cut into 1" slices
  1/4 c chopped garlic chives or garlic curls if you have any left from last week
  1/4 c Vegetable oil
  1/2 tsp Salt
  Black pepper to taste
  sauce

In a large pot, boil the collards until they are very tender.

Drain cooked greens thoroughly in a large strainer or colander.Heat the oil in a skillet or the pot that was used to cook the collards. Add the garlic chives or garlic curls and cook, stirring constantly for about 5 minutes. Add drained collards, season with salt and pepper, and a few dashes of

. Mix together thoroughly. Nice with rice or cornbread.

Garlicky Braised Collards adapted from: ivillage.com

1 bunch of collard greens, ends trimmed
2 tablespoons olive oil
¼ cup of chopped garlic chives or use garlic curls chopped
1 cup chicken broth
½ tablespoon cider vinegar
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon crushed red pepper

Rinse greens well. Remove stems from leaves. Cut stems into 1-inch pieces; cut leaves into 2-inch pieces. In 8-quart saucepot, heat oil over medium heat until hot. Add garlic chives & cook about ½ - 1 minute, stirring constantly. Add as many collard stems and leaves as possible, broth, vinegar, salt, sugar, and crushed red pepper, stirring to wilt greens. Add remaining greens in batches.

Cover saucepot and cook greens 45 minutes or until very tender and most of liquid evaporates, stirring occasionally.

Fava Bean Tipssee last week's newsletter

Recipes - Week of July 3rd

Summer Squash (see last weeks newsletter for tips & recipes)

Some of the bean pods have small black spots, but don't worry as you will be removing the beans from the pods and then shelling the beans. They are a lot of work but quite tasty!

Fava Bean Tipsvariation from www.oceanmist.com/favabeans.htm

How To Store Store fava bean pods in a plastic bag in the crisper section of the refrigerator. Although best used within a few days, they will keep up to a week. Store shelled, cooked and peeled fava beans in a plastic bag in the refrigerator for a day or two How To Prepare and Cook Fava beans need to be shelled (removed from their pods). To open the pods just pull on the stem at the top to unzip the string down either side of the pod, then gently push the pod open between your thumb and forefingers. Pop the beans out. Cook shelled beans in a large saucepan in plenty of boiling water until just tender, about 3 to 5

minutes depending on the size of the bean. Drain well and rinse with cold water to cool. Using the tip of a knife or your thumbnail, slit the translucent skin covering the bean, peel off and discard. Use the peeled cooked beans as appetizers, in salads or in recipes. Add fresh fava beans to risottos, spring vegetable stews and ragouts and soups. They are great with their springtime partner - artichokes. A favorite traditional Italian appetizer is peeled cooked fava beans sprinkled with olive oil and salt along with salami, prosciutto and slices of Parmesan or pecorino cheese. Simply wonderful!

Lemon-Basil Risotto With Zucchini and Fava Beans

Time: 50 minutes Serves: 6 ( adjust quantities as needed) adapted from NY Times recipe

1-1½ pounds fava beans in their pods 4-6 cups chicken or vegetable broth 3-4 tablespoons butter or oil or a combination 3 shoots garlic curls, minced 2 cups arborio rice 1 cup dry white wine

Finely grated zest of 1 lemon ¾ pound zucchini, cut into matchsticks ½ cup grated shepherd's basket or pecorino cheese Salt and freshly ground black pepper 25 lemon basil leaves, shredded

1. Remove fava beans from pods. Bring a pot of water to a boil, and submerge beans for 1 minute, then drain and chill in cold water. Slit translucent skin of each bean and discard. Test a bean for tenderness: if hard, simmer for 2 to 8 minutes, until tender. Cover and refrigerate until needed, up to 2 days.

2. Pour broth into a saucepan, bring to a simmer and keep warm. Place a heavy-bottomed pot or Dutch oven and a large skillet on stove. Divide butter or oil, and garlic between the two pans.

3. Place Dutch oven over medium heat and sauté garlic until translucent. Add rice and stir for 2 minutes. Add wine and lemon zest and continue stirring until all the wine is absorbed. Begin stirring in the broth, one ladleful at a time, allowing each addition to be absorbed before adding the next. Meanwhile (after about the second ladleful of broth), place skillet over medium-high heat. Stir until garlic is light gold. Add zucchini and sauté 2 to 3 minutes. Remove from heat and set aside.

4. When most of the broth is incorporated, taste rice; it should be creamy with a slightly firm center. Remove from heat and mix in cheese. Cover and allow to rest for 1 minute. Meanwhile, return zucchini mixture to medium heat. Add favas and season with salt and pepper to taste. Stir just until mixture is warm, then remove from heat.

5. Add half the basil to zucchini and mix gently. Stir remaining lemon basil and lemon juice into risotto. Place a portion of each on plates and serve immediately.

Great link to 9 ways to use fava beans can be found at: http://www.seasonalchef.com/recipe0506b.htm

More recipesto come! Will be posted Wednesday night!