Celery Salad From: http://www.epicurious.com/recipes/food/views/Celery-Salad-109002
- 7 large celery ribs
- 1/4 cup water
- 1/4 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 teaspoon salt
- 1 cup plus 1 tablespoon extra-virgin olive oil
- 2/3 cup diced (1/4 inch) firm white sandwich bread or baguette
- 1/4 teaspoon celery salt
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon black pepper
Special equipment: a Japanese Benriner or other adjustable-blade slicer with julienne attachment
Accompaniment: soft crumbly goat cheese
Peel outer strings from 4 celery ribs with a paring knife. Cut peeled celery into 2-inch lengths, then use slicer to julienne enough celery to measure 2 cups, reserving all trimmings. Transfer julienned celery to a bowl and chill.
Cut enough of trimmings and remaining ribs into 1/4-inch slices to measure 2 cups. Add celery slices (not julienne) and water to a small saucepan and simmer, covered, until tender, about 5 minutes. Remove from heat and add parsley, stirring until wilted. Transfer blanched celery slices, parsley, and any remaining liquid to a blender and purée until smooth, about 2 minutes, then force through a medium-mesh sieve into a bowl, pressing on and discarding solids. Stir 1/4 teaspoon salt and a pinch of pepper into celery coulis and set bowl in a larger bowl of ice and cold water.
Heat 1 cup oil in a 10-inch skillet over moderately high heat until hot but not smoking, then fry bread, stirring constantly, until golden brown, 15 to 20 seconds. Immediately transfer croutons with a slotted spoon to paper towels to drain, then sprinkle with celery salt. Cool croutons to room temperature. Whisk together vinegar, pepper, remaining 1/4 teaspoon salt, and remaining tablespoon oil in a large bowl until blended, then add celery julienne and croutons, tossing to coat. Spoon about 2 tablespoons celery coulis onto each of 4 plates and pile salad alongside.
Adapt the following recipe to the greens you may be receiving in your delivery:
Mixed Greens and Peppers from: http://allrecipes.com/Recipe/Mixed-Greens-and-Peppers/Detail.aspx
- 1/4 cup olive oil
- 1 bunch lacinato kale, chopped
- 1 bunch green Swiss chard, chopped
- 1 bunch rainbow chard, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 leek, chopped
- sea salt to taste
- 1/2 cup sweet and spicy stir-fry seasoning sauce
Heat olive oil in a large skillet or wok over medium-high heat. Place the chopped kale, Swiss chard, rainbow chard, red, green, and yellow bell peppers, leek, salt, and stir fry seasoning into the skillet. Use tongs or two spoons to gently toss and stir the ingredients together. Continue to stir and cook until the kale and chard are bright green and wilted and the bell peppers are just tender, about 10 minutes.
Baked Salmon With Tomatoes And Shallots http://www.grouprecipes.com/7821/baked-salmon-with-tomatoes-and-shallots.html/print
- 4 (5 oz) salmon filets
- 2 Teaspoons olive oil plus 2 tablespoons
- Salt and Freshly Ground Pepper
- 3 chopped tomatoes or 1 (14 oz) can diced tomatoes drained
- 2 chopped shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
Preheat oven to 400 degrees
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.
Combine tomatoes, shallots, 2 tablespoons oil, lemon juice, oregano, thyme, salt, and pepper in a bowl, mixing well.
Place a salmon filet, oiled side down on a piece of foil. Spoon 1/4 of the tomato mixture on top of the salmon.
Wrap the foil around salmon, forming a square packet. Place the wrapped salmon on a baking sheet.
Repeat for the remaining 3 pieces.
Bake the salmon for about 25 mins until the salmon is just cooked through
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