Recipes of the Week - June 29th

Arugula and Pear Salad (from: http://www.seasonalchef.com/recipe0106c.htm#Arugula and Pear Salad )

Dressing:
2 tablespoons minced shallot
3 tablespoons vegetable broth
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt or to taste
Freshly ground pepper to taste

Salad:
1/2 cup chopped walnuts
2 firm red Bartlett pears
5 cups butterhead lettuce (Bibb or Boston)
washed, dried and torn into bite-size pieces
4 cups arugula, trimmed, washed and dried

1. To prepare dressing, whisk shallots, broth, oil, vinegar, mustard, salt and pepper in a small bowl.
2. To prepare salad, toast walnuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
3. Just before serving, cut pears into 16 slices each. Place in a large bowl. Spoon on 1 tablespoon of the dressing and toss to coat. Add lettuce, arugula and the remaining dressing; toss well. Divide among 8 plates. Top with walnuts.

**More Arugula Recipes: http://www.seasonalchef.com/recipe0106c.htm

Honey Glazed Pea Pods and Carrots
(from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=25280&servings=6 )

2 cups sliced carrots
1/2 pound snow peas, trimmed
3 tablespoons butter 1/2 teaspoon cornstarch
2 tablespoons honey

1. Bring a large saucepan of salted water to a boil. Add carrots and cook until tender crisp, 10 to 12 minutes. Add pea pods and cook until tender crisp; drain and set aside.
2. Melt butter in the same pan and stir in cornstarch. Return carrots and peas to pan and stir in honey. Cook over medium heat, stirring occasionally, until heated through.

Asian Beef with Snow Peas (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=15679&servings=4 )

3 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon brown sugar
1/2 teaspoon cornstarch
1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 pound beef round steak, cut into thin strips
8 ounces snow peas (or sugar snap peas)

1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

Rosemary Lemon Muffins (from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=122121&servings=12 )
1 cup milk
2 tablespoons minced fresh rosemary
2 teaspoons grated lemon peel
2 cups all-purpose flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt
2 eggs
1/2 cup butter or margarine, melted
2 tablespoons sugar

In a saucepan, combine the milk, rosemary and lemon peel. Bring to a simmer; cook and stir over low heat for 2 minutes. Remove from the heat; cool slightly. In a bowl, combine the flour, baking powder and salt; set aside. In another bowl, whisk the eggs until foamy. Stir in butter, sugar and milk mixture until combined. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375 degrees F for 20-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Crossfit Hoboken - you are getting Chinese Mustard Greens; here is a quick recipe:

Mustard Greens Recipe (from: http://elise.com/recipes/archives/007225mustard_greens.php)
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 Tbsp olive oil
1 pound mustard greens, washed and torn into large pieces
2 to 3 Tbsp chicken broth or vegetable broth (vegetarian option)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dark sesame oil
Method
1 In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
2 Add the mustard greens and broth and cook until the mustard greens are just barely wilted. Toss with sesame oil. Season with salt and pepper.

Recipes of the Week - June 22nd

Pasta with Beet Greens (adapted f/: http://chicagoist.com/2009/04/21/simple_cooking_-_pasta_with_beet_gr.php)

• 1 bunch of baby beets, with greens attached, chopped
• ¼ cup chopped onion
• 1 large shallot, chopped
• 2-3 garlic curls, minced
• 1 tps. Crushed red pepper flakes
• 4 tbsp olive oil
• 2 strips of bacon, sliced (Optional)
• 1 box of Spaghetti

Put a pot of water on to boil, for the pasta. Once the water is boiling, add the Spaghetti. Heat oil in a large sauté pan over medium-high heat. Add the bacon, if you're using it, and cook until crisp. Then, add the minced garlic, onions, crushed red pepper and shallot and cook for about 2 minutes. Add the chopped baby beets and chopped greens and a generous pinch of salt.

You can leave out the bacon with no real effect on the recipe - it just adds a little bit of savory flavor. If you want to keep it vegetarian, try experimenting with some savory spices.

After the beets have cooked for about 3 minutes, add the beet greens. Toss everything together well, and continue to cook. Once the pasta is done, drain it and add it to the pan. Turn off the heat, toss the beets with the pasta - everything should turn a light pink color. Add salt and pepper to taste.

Braised Beet Greens (www.recipetips.com/recipe-cards/T--2605/BRAISED-BEET-GREENS.ASP )

• 1 bunch Beet Greens
• 1 small onion, chopped fine
• 1 tbsp Olive oil or butter
• Salt & Pepper to taste
• Flavorful Vinegar

Cut greens off about 1 inch above the beet. Wash and remove any heavy center ribs. (Hold a few stems in one hand, tear greens away from stems with the other hand.) Tear into pieces or cut into strips.

Heat oil or butter in large skillet. Add chopped onions and cook until soft, about 5 minutes. Add greens to onions, stir to coat with oil, and lightly salt and pepper. When greens wilt down, add 1/4 cup water or broth. Cover and cook until tender--the time will depend on the age of the greens: a minute or two for very young greens, 5 minutes or more for older, tougher ones. Taste to test. Uncover and cook for a minute or two to evaporate moisture.

Serve warm, with a cruet of flavorful vinegar.

Carrot Sandwich Spread(www.carrotrecipes.net/carrrot-sandwich-spread.html )

• 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

Basil Butter (http://www.recipetips.com/recipe-cards/t--2182/basil-butter.asp)

• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 1/8 cup white vinegar
• 1/8 cup water
• 1/2 cup olive oil
• 1 clove garlic (replace with chopped 2 garlic curls) large and peeled
• salt to taste
• fresh ground black pepper to taste
• 1 cup butter

In a blender, mix basil, parsley, vinegar, water, olive oil, garlic and seasoning. Blend until puréed.

In a medium size bowl, melt butter slightly. Stir butter into puréed mixture.

Place basil butter into a container, cover and refrigerate.

Try Pesto Cheesecake! Here is a link: http://www.dianaskitchen.com/page/favorite/pesto.htm

Recipes of the Week - June 15th

Gnocchi with Fava Greens & Spinach (fava greens can be used in recipes that call for spinach or chard)

unsalted butter 2 T. extra-virgin olive oil 2 green onion stems, minced 1 cup fava greens (packed) 1 cup spinach salt, to taste freshly milled black pepper, to taste cooked gnocchi freshly grated Parmesan cheese fresh herb, chopped (dill, chives, thyme)

Melt butter in a large skillet over medium heat. Add olive oil and minced green onions & saute for about 1-2 minutes. Fold in fava greens & spinach. Cook until the greens are barely wilted, about 30 seconds to 1 minute. Add salt & black pepper to taste. Check seasoning and remove from heat.

Add the cooked gnocchi to pan along with a little more unsalted butter. Toss to coat. Sprinkle a little chopped fresh herbs and grated cheese, and serve immediately.

Fast Fixings with Fresh Radishes (from: http://www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

• For extra crunch and bite, add sliced radishes to stir-frys.
• Sprinkle chopped radishes over tacos for more zip and texture.
• Stir chopped or sliced radishes into tuna, egg, potato or chicken salad.
• Thinly sliced radishes make a tasty, fresh garnish sprinkle over New England clam chowder or other milk-based soups.
• For an unusual vegetable side dish, sauté quartered radishes in butter until crisp-tender, about 2 minutes; sprinkle with cracked black pepper.
• Stir chopped radishes into plain yogurt or sour cream for a topping for baked potatoes or chili.
• Bagels spread with cream cheese and sliced radishes make a quick appetizer or snack.
• Roast radish halves brushed with oil at 450 degrees F for 15 minutes. Great with roast beef or chicken.
• A combination of mayonnaise and chopped radishes makes a tangy instant spread for ham or roast beef sandwiches.
• Thinly slivered radishes stirred into rice pilaf add an unexpected nip and crunch.

Cool Mediterranean Pasta with Radish and Orange (from:www.globalgourmet.com/food/foodday/fd1097/fd102397.html )

8 ounces (3 cups) rotelle pasta (uncooked) 2 cups fresh spinach leaves torn in bite-sized peces 1-1/2 cups thinly sliced radishes 1 cup fresh orange chunks 1/4 cup olive oil 2 tablespoons red wine vinegar 2 tablespoons reduced-calorie mayonnaise 1 teaspoon oregano leaves, crushed 1 teaspoon minced garlic (use 1 green garlic) 1 teaspoon salt

Cook pasta in salted water according to package directions; drain and rinse under cold water. Place in a large bowl along with spinach, radishes and orange. In a small bowl combine olive oil, vinegar, mayonnaise, oregano, garlic and salt. Pour over pasta mixture. Sprinkle capers, if desired. Serve immediately or cover and refrigerate up to 3 hours.

A NEW online service for meal planning was started by EatRealGood ( http://mealplanner.eatrealgood.com ). It is free to sign-up and you can input items in your CSA delivery and be given some recipes to add to a meal plan. They also started and annual recipe contest. Give it a try - easy to use & free!

Also Farmer John of "The Real Dirt" fame, has posted recipes available for CSA farmers. Here is the link: http://www.angelicorganics.com/ao/index.php?option=com_content&task=view&id=131&Itemid=239 just scroll down to Recipe PDF's.

Recipes of the Week - June 8th

Rhubarb Sauce for Fish (from: http://www.cdkitchen.com/recipes/recs/11/Rhubarb_Sauce_for_Fish2848.shtml)
• 1 tablespoon butter
• 2 stalks rhubarb - julienned
• salt -- to taste
• 16 leaves fresh tarragon
• sprig fresh tarragon - garnish
• 1/2 cup heavy cream
Toss the rhubarb in a sauce pan with the melted butter. Sprinkly lightly with salt, cover and cook over low heat 3-4 minutes until tender. Stir the tarragon into the rhubarb and then the cream. Continue stirring 2 minutes until thickened. Remove from the heat. Serve sauce with cooked salmon or mackerel.

Rhubarb Cheesecake Pie (from: http://www.cdkitchen.com/recipes/recs/935/Rhubarb-Cheesecake-Pie87406.shtml)
• 3 cups Rhubarb -- cut in 1/2" pieces or smaller
• 1/2 cup Sugar
• 1 tablespoon Flour
• 1 Unbaked 9-inch pie crust
• 12 ounces Cream cheese - softened
• 1/2 cup Sugar
• 2 Eggs
• 1 cup Sour cream
• 1 teaspoon Vanilla
• 2 tablespoons Sugar
Toss rhubarb lightly with sugar and flour. Place in pie crust. Bake at 425 degrees for 15 minutes.

While rhubarb is baking, beat cream cheese with the sugar until fluffy. Beat in eggs, 1 at a time, until creamy. Pour over hot rhubarb, and return to oven. Lower heat to 350 degrees, and bake 30 minutes.

Mix sour cream with sugar and vanilla. Spread over hot pie. Let cool completely before cutting. May be served with whipped cream. Store in refrigerator.

Fresh Dill And Cucumber Vinaigrette (http://www.cdkitchen.com/recipes/recs/731/Fresh-Dill-And-Cucumber-Vinaig95997.shtml)
• 1/2 cup peeled -- seeded and chopped cucumbers
• 1/2 cup chopped sweet onion
• 1/3 cup sugar
• 1/3 cup vinegar (I like rice vinegar for this)
• 1 teaspoon minced fresh dill
• 1 teaspoon salt
• 1 cup oil
Combine cucumber, onion, sugar, vinegar, dill and salt in bowl of food processor or blender. Process until smooth. Gradually add the oil and process until thoroughly blended. Pour into jar, seal and refrigerate until time of serving. Shake well before using.

Pasta With Ricotta, Spinach & Cream (www.cdkitchen.com/recipes/recs/2277/Pasta-With-Ricotta-Spinach-An102135.shtml)
• 2 cups heavy cream
• 1/4 cup cooked spinach, excess water removed
• 3/4 cup ricotta cheese
• 8 ounces tubular pasta (such as penne or ziti), cooked al dente
• Parmesan cheese
Combine spinach, cream and ricotta in a medium saucepan and bring to a boil. Add pasta and continue cooking until sauce thickens slightly.
Spoon pasta into bowls and sprinkle with grated cheese.

Feta Pear and Watercress Salad (from: http://www.cdkitchen.com/recipes/recs/17/Feta_Pear_and_Watercress_Salad17287.shtml)
• 1 1/2 cup tightly packed torn red leaf lettuce
• 1/2 cup tightly packed trimmed watercress
• 1/2 cup red pear -- thinly sliced
• 2 tablespoons crumbled feta cheese
• 1 tablespoon balsamic vinegar
• 1 teaspoon water
• 1 teaspoon walnut oil or vegetable oil
• 1 teaspoon Dijon mustard
• 1 dash garlic powder
• 1 dash dried oregano
Divide leaf lettuce, watercress, and pear between 2 salad plates, and sprinkle with cheese. Combine vinegar and next 5 ingredients in a bowl, and stir well. Drizzle evenly over salads.