Recipes of the Week - July 28th

Zucchini Ribbons with Mint http://www.goodhousekeeping.com/ Make long, paper-thin strips of zucchini for an out-of-the-ordinary dish.

• 4 small (4 ounces each) zucchini, or 2 medium zucchini (8 ounces each) 1 tablespoon(s) olive oil 2 clove(s) garlic, crushed with side of chef's knife 1/2 teaspoon(s) salt 2 tablespoon(s) chopped fresh mint

Trim ends from zucchini. With vegetable peeler, peel long thin ribbons from each zucchini. In 12-inch skillet, heat oil over medium heat. Add garlic and cook until golden; discard. Increase heat to high. Add zucchini and salt and cook, stirring, just until zucchini wilts, about 2 minutes. Remove from heat and stir in mint. Zucchini Fritters http://www.elise.com/ Zucchini season is upon us. Here is a favorite recipe for zucchini fritters, which look a lot like potato latkes, except without the potato. A tasty, easy option if you are trying to get your kids to eat more veggies. Plain yoghurt works just as well as a condiment with these as sour cream.

• 1 lb of zucchini (about 2 medium sized), coarsely grated Kosher salt Ground black pepper 1 large egg 2 scallions, finely chopped 1/2 cup all-purpose flour 1/2 cup grape seed oil or olive oil Sour cream or plain yoghurt

Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels. (The original recipe calls for putting the zucchini in a colander set in the sink to let it drain for 10 minutes after salting it. I think it works much better to use a potato ricer.) Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper. Mix to combine well. Heat oil in a large skillet over medium heat. Cook fritters in two batches. Drop six mounds of batter (2 Tbsp each) into the skillet. Flatten slightly. Cook, turning once, until browned, 4-6 minutes on each side. Transfer to a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter. Serve immediately, with sour cream or plain yoghurt on the side. Shrimp Salad with Cucumber and Mint http://www.foodnetwork.com/

• 2 pounds medium shrimp, cleaned 1 cup fresh mint leaves 2 tablespoons lemon juice 3 tablespoons olive oil 1/2 English cucumber, seeded and diced (about 1 1/2 cups) 1 lemon, zested Salt and pepper

Cook shrimp in boiling water for 3 minutes, drain and cool in refrigerator. Put mint and lemon juice in food processor and pulse to coarsely chop the mint. Drizzle olive oil into processor while pureeing until mint is finely chopped. In a serving bowl, toss shrimp, cucumber, mint mixture, zest, salt and pepper to combine. This will keep in the refrigerator in an airtight container for up to 2 days. Thai Cucumber and Radish Salad http://www.foodnetwork.com/

• 1/2 cup rice wine vinegar 3 tablespoons sugar 2 tablespoons light oil, such as canola or safflower 1 pound radish, peeled and thinly sliced 1 cucumber, thinly sliced 1 red bell pepper, seeded and very thinly sliced 1 teaspoon crushed red pepper flakes 20 fresh basil leaves

In the bottom of a medium bowl, combine vinegar, sugar, oil. Add radishes, cucumber, bell pepper, pepper flakes. Toss and combine. Cover and chill until ready to serve. When ready to serve, tear basil into pieces and add to salad. Toss salad to incorporate basil and serve. Mashed New Potatoes with Fresh Mint http://www.foodnetwork.com/

• 2 pounds red new potatoes, scrubbed 1/4 cup chopped fresh mint leaves 1/2 cup (1 stick) unsalted butter, cut in chunks 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper

Bring a large pot of salted water to a boil. Add the potatoes and cook, uncovered, for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and put them in a mixing bowl while they are still nice and hot. Add the chopped mint and mash so the potatoes are chunky and green in spots. Fold in the butter and stir everything together so the butter melts. Drizzle with the olive oil and season with a healthy amount of salt and pepper.

Recipes of the Week - July 21st

Amaranth Leaves in Coconut Milk (adapted from http://www.recipezaar.com/)

• 1 large bunch of amaranth 2 cups water ¾ cup coconut milk 1/2 large onion 1 large tomato 1 1/2 teaspoons vegetable oil 1/2 teaspoon salt 1/2 lemon (optional)

Bring water and salt to the boil in a large pot. Add washed amaranth leaves and boil for 15 minutes or until tender. In a separate pan, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning or add lemon juice to taste.

Mr Foods Fresh Bell Pepper-Celery Chow Chow- from: http://www.bigoven.com/

• 1/2 c Chopped onion -- (coarse) 4 c Chopped celery -- (coarse) 1/2 c Wine vinegar 1 c Green pepper -- coarsely chopped 1 tb Pickling spice -- (mixed) 1/3 c Sugar 1 c Red pepper -- coarsely chopped 1 tb Salt 1 ts Caraway seed

In a large bowl, combine the celery, green and red bell peppers, and onion; set aside. In a small saucepan, combine the vinegar and pickling spice; bring the mixtrue to a boil and boil for 5 minutes. Strain the mixture, then add the sugar, salt, and caraway seed; pour over the vegetables. Cover and chill for at least 24 hours before serving. May be stored in the refrigerator for up to 1 week. Yield: 4-5 cups Sweet and Sour Celery from: http://www.bigoven.com/

• 2 c Celery, diced 2 tb Flour 1 ts Salt 1 Egg 2 tb Sugar 1 c Water 2 tb Vinegar 1/4 c Sour cream

Cook celery in a little salt water until soft and almost dry. Make a dressing of the egg, flour, sugar, vinegar and water. Bring to a boil and when it thickens add the sour cream. Pour this over the celery, heat and serve. Celery Slaw from: http://www.bigoven.com/

• 3 c Celery; thinly sliced 2 tb Sugar(used sugar substitute) 1/2 c Carrots; grated 1/2 ts Salt; 1 Apple; unpeeled, cored, and 2 tb Vinegar; 1/2 c Mayonnaise;(low-cal) 1/2 c Walnuts; coarsely chopped

Combine celery, carrots, and apples. Thoroughly blend remaining ingredients and fold into celery mixture. If desired, fold in walnuts or sprinkle over top as a gamish. Chill at least 30 minutes before serving in lettuce-lined bowl. Delightly crunchy! Crab Salad Croissants w/peaches and pecans from: http://www.bigoven.com/

• 1 c Cooked crab meat (chicken or salmon can be substituted) Mayonnaise Salt 1/4 c Chopped green onion 2 Fresh baked croissants 1/4 c Chopped celery Leaf lettuce 1 lg Peach Alfalfa sprouts 1/4 c Pecan halves

Combine crab, green onion and celery. Peel peach, cut half into slices for garnish, dice remaining half and add to crab mixture along with half the pecans. Add just enough mayonnaise to moisten. Add a little salt to taste if needed. Split croissants and fill with crab salad plus a lettuce leaf. Garnish plate with alfalfa sprouts, reserved peach slices and pecans. Yield: 2 servings. Cucumber Salsa from: http://allrecipes.com/

• 2 medium cucumbers - peeled, seeded, and chopped 2 medium tomatoes, chopped 1/2 cup chopped green bell pepper 1 jalapeno pepper, seeded and minced 1 small onion, chopped 1 clove garlic, minced 2 tablespoons lime juice 1 teaspoon minced fresh parsley 2 teaspoons minced fresh cilantro 1/2 teaspoon dried dill weed 1/2 teaspoon salt 1 (12 ounce) package tortilla chips

In a medium bowl, stir together the cucumbers, tomatoes, green pepper, jalapeno pepper, onion, garlic, lime juice, parsley, cilantro, dill, and salt. Cover and refrigerate for 1 hour. Serve with tortilla chips. Just Peachy Chicken Salad from: http://allrecipes.com/

• 1 cup mayonnaise 1/4 cup peach juice 2/3 cup whipped heavy cream salt and pepper to taste 4 cups cubed, cooked chicken 3 cups pitted and diced fresh peaches

In a large bowl, whisk together the mayonnaise, peach juice and whipped cream. Add salt and pepper to taste. Stir in chicken and peaches and chill until ready to serve. Zucchini Alfredo from: http://allrecipes.com/

• 1 (12 ounce) package uncooked egg noodles 3 tablespoons vegetable oil 2 cloves garlic, minced 4 cups shredded zucchini 1/2 cup milk 4 ounces cream cheese, cubed 1/2 cup chopped fresh basil salt and pepper to taste grated Parmesan cheese (optional)

Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain. Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated. Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.

Recipes of the Week - July 14th

Carrot Sandwich Spread from: http://www.carrotrecipes.net/

• ¾ cup of finely grated carrots ¼ ounce of cream cheese softened 1 stick of margarine, softened 2 tablespoons of green olives 2 tablespoons of grated onion Dash of white pepper

Mix all of the ingredients together thoroughly.Chill the mixture in a refrigerator.Spread into a sandwich, onto toast or however you desire. Sweet Carrots with Butter from: http://southernfood.about.com/

• 5 medium carrots, thinly sliced on diagonal 1/2 teaspoon salt 1 tablespoon sugar 2 tablespoons butter or margarine

Cook carrots in a small amount of boiling water with 1/2 teaspoon salt and 1 tablespoon sugar until tender, about 20 minutes. Add 2 tablespoons butter or margarine. Carrots au Gratin from: http://southernfood.about.com/

• 4 tablespoons melted butter, divided 1/4 cup saltine cracker crumbs 2 tablespoons grated Parmesan cheese dash pepper 2 1/2 to 3 cups sliced carrots 1/4 cup chopped green bell pepper 3 tablespoons chopped onion

In a small bowl, toss 2 tablespoons of melted butter with cracker crumbs, Parmesan cheese, and the pepper; set aside. Cook carrots, green pepper, and onion in salted boiling water just until tender. Drain. Stir in remaining 2 tablespoons butter. Top carrots au gratin with buttered crumbs. Serves 4 to 6. Garlicky Rolled Broccoli Leaves/Collard Greens from: http://taylorganic.blogspot.com/ The technique of rolling the broccoli/collard leaves tightly together makes slicing easier.

• 1 lb broccoli leaves or collard greens 1 Tbsp olive oil 1 cup finely chopped onion 2 garlic cloves, minced vegetable broth as needed salt and pepper to taste hot pepper sauce to taste red pepper flakes to taste

Remove stems from broccoli/collard greens. Wash and pat dry. Stack 4 or 5 leaves together, and roll up tightly. Cut across the rolled greens, slicing thinly (chiffonade). Heat oil in a large Dutch oven with a medium flame. Add onion and garlic; sauté 4-5 minutes until lightly browned. Add broccoli/collard greens, cook for 15-25 minutes or until desired level of tenderness is reached, stirring frequently. You can add broth if the greens become too dry. Add salt, pepper, red pepper flakes, and hot sauce; cook 2 minutes. Broccoli-Collards - blanch then drain the broccoli leaves. Add some olive oil in a frying pan with a few cloves of garlic (minced), a few small hot peppers and simmer for a few minutes. Add the broccoli leaves and toss in the frying pan until wilted. Simple, yet tasty. Spanish-Style Chard w/ Raisins & Hazelnuts from: http://www.care2.com/greenliving/

• 3 tablespoons raisins 1 pound Swiss chard, washed well 2 tablespoons olive oil 2 garlic cloves, minced 3 tablespoons toasted hazelnuts, chopped Salt and fresh-ground black pepper to taste

Place the raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes. While the raisins are soaking, cut each Swiss chard leaf away from the stem and central rib. Cut the leaves into 1/4-inch crosswise slices. Dice the stems and the central ribs. In a large pot, heat the olive oil over medium heat. Add the Swiss chard and the garlic, and saute, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain the raisins, and toss them and the hazelnuts into the Swiss chard. Add salt and pepper and serve. Serves 4. Pan-Seared Chicken Breasts with Shallots from: http://allrecipes.com/

• 3 tablespoons unsalted butter, divided 1 tablespoon olive oil 4 skinless, boneless chicken breast halves - pounded thin salt and pepper to taste 2 shallots, chopped 1 clove garlic, minced 1/3 cup dry white wine 1/2 cup chicken broth

Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

Recipes of the Week - July 7th

Fava Bean Tips To use the fava beans you'll have to shell and skin them first. The easiest way to skin them is to blanch them in boiling water for a few minutes, then slit the skin with a knife or your thumb nail, and squeeze gently to slip the bean out. Fava Bean Serving Tips & Recipes from: www.oceanmist.com/products/favabeans/favaserve.aspx

• Try grilling Fava Beans for a unique and healthy twist to your BBQ menu. See our recipe section for a delicious Grilled Fava Bean recipe.
• Try a sauté of fresh Fava Beans, onions, and Fennel. Fava Beans also go great with their springtime partner, the artichoke.
• Lightly fry fresh beans in a little olive oil and a light touch of savory thyme or sage.
• Add fresh Fava Beans to risottos, spring vegetable stews, ragouts and soups.
• Create a delicious Fava Bean, Asparagus and Arugula salad with shaved parmesan.
• A favorite, traditional Italian appetizer is peeled, cooked Fava Beans sprinkled with olive oil and salt, along with salami, prosciutto and slices of pecorino cheese.
• Mash or puree Fava Beans and spread on crostini or on plates as the basis for preparations ranging from other vegetables, to grilled meats and fish, to chicken.

Pasta with Fresh Fava Bean Sauce from: http://www.seasonalchef.com/

• 2 tablespoons extra virgin olive oil 1-1/2 teaspoons minced garlic 1 tablespoon finely chopped fresh oregano 1-1/2 cups chicken stock or canned low-salt chicken broth salt and freshly ground pepper 2 cups cooked, peeled fava beans 3/4 pound dried fettuccine 4 oz. piece pecorino cheese or Parmesan cheese

Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and saute briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table. Drizzle extra virgin olive oil over the pasta. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water filling the bowl with the pasta. Green Risotto with Fava Beans from: http://allrecipes.com/

• 1/2 pound fresh, unshelled fava beans 4 cups chicken broth 3 tablespoons butter, divided 1 small onion, finely chopped 1 cup Arborio rice 1/4 cup white wine 1/4 cup grated Reggiano Parmesan cheese salt to taste

Bring a large pot of salted water to a boil. Meanwhile, shell the favas and discard the pods. Boil the favas for 4 minutes, strain and then immediately plunge into ice water. Let cool for 2 minutes then pierce the favas and squeeze them out of their skins. Separate 3/4 of the favas and puree in a food processor. In a separate large saucepan bring the broth to a simmer, and keep it hot. Meanwhile, in another large saucepan over medium heat, melt 1.5 tablespoons of the butter and add the onions. Reduce the heat to low and cook for about 5 minutes; do not brown the onions. Add the rice and cook, while stirring, for 2 minutes. Add the wine, increase the heat to medium, and stir constantly. When the wine has been absorbed, add a little of the hot stock. Once the stock is absorbed, add a little more; repeat this process, stirring constantly, until the rice is cooked through. To the cooked rice add the pureed favas, the remaining 1.5 tablespoons of butter, the rest of the favas and the cheese. Cook over medium heat, stirring, until the butter and cheese melt and the puree is incorporated evenly. Season with salt. Fava Bean Relish Wonderful on top of grilled meat, fish or chicken from: www.oceanmist.com/recipes

• 1 cup cooked, peeled Fava Beans, roughly chopped 1 cup olive oil 1 /3 cup chopped yellow Onion 1 cup peeled and chopped, fresh plum tomatoes 2 cloves garlic, minced 1 tablespoon chopped, fresh parsley salt and pepper to taste

In medium bowl, stir together Fava Beans, olive oil, Onions, tomatoes, garlic, parsley, and salt and pepper to taste. Cover and chill for 1 hour before serving. Serve as a dip or as a condiment for main dishes. Beets with Beet Greens, Garlic and Balsamic Vinegar from: http://fooddownunder.com/

• 1 cup Diced beets, such as Chioggia beets 1 bn Beet greens, chopped 1 tbl Olive oil 2 Chopped garlic cloves 1 tbl Balsamic vinegar 1/2 Lemon, juiced 1/4 cup Vegetable oil OR chicken stock, optional Salt and pepper, to taste Grated Asiago or Parmesan, optional

In 1/4 cup lightly salted water in a covered pan, steam the beet roots for 3 or 4 minutes until barely tender. Add the greens and team for another minute or two until they are wilted. Uncover and add the olive oil, garlic, balsamic vinegar and lemon juice. Saute for one or two minutes more. If you are serving over pasta, add stock to make more sauce. Season to taste with salt and pepper. Sprinkle with grated cheese.