Futsu In Green Curry Sauce

Recipe & Pic from Edible East Bay

This recipe really highlight's Futsu's fudgy texture and sweet nutty flavor! Try serving over some steamed jasmine rice to make a full meal.

1 medium winter squash (approximately 2 pounds)
6 tablespoons butter
Salt
2 stalks lemongrass (Cut away and compost the tough green portions and bruise the more tender lower portion with the back of a knife before slicing thinly.)
½ medium-sized onion, chopped
1 2-inch piece fresh ginger, minced
3 green apples, peeled and diced
Zest of 2 limes
2 tablespoons green curry paste
2 cans coconut milk
½ cup cream (optional)
1 bunch cilantro leaves, chopped (Reserve a few whole sprigs for garnish.)

Preheat oven to 350°.

Cut squash into 1-inch-thick half moons. If your squash has tender skin, you may not need to peel it.

Clarify 2 tablespoons butter and use it to coat the squash segments. Lay them on a parchment-lined baking sheet, salt lightly, and roast until the squash is soft and its skin is crisp.

Melt the remaining butter in a saucepan and sauté onion, ginger, lemongrass, and apple until soft. Allow to cool and then pureé in a blender or food processor along with the lime zest, curry paste, coconut milk, cream, and cilantro. Just before serving, gently heat the curry sauce while arranging the roasted squash slices onto plates. Spoon the sauce over top and serve garnished with cilantro sprigs and slices of lime.

Roasted Beet & Fennel Salad With Citrus Dressing

Recipe & Pic from It’s A Veg World After All

Salads aren't just for Summer- a luscious pile of warm caramelized root veggies is the perfect side for a cold and rainy fall day! Try tossing some of your carrots onto the roasting pan along with the fennel and garnish with chopped parsley and fennel fronds.

5 small beets - or 3 large

2 teaspoons extra virgin olive oil - divided

1 bulb fennel - stalks and fronds removed

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh parsley

¼ cup shelled pistachios - dry roasted and salted

For the dressing

3 tablespoons extra virgin olive oil

2 tablespoons orange juice - preferably freshly squeezed

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon maple syrup

Salt - to taste

Black pepper - to taste

Preheat the oven to 400 degrees F. Trim and scrub the beets. Rub each one with a tiny bit of olive oil all over the skin, then wrap each one in aluminum foil. Place the foil packets on the center rack of the oven. Roast for 45 to 60 minutes until tender. Small beets take less time than large beets to roast. When the beets are finished roasting, remove them from the foil packet and rub your hands over each one to remove the skin (it should glide off without too much effort). If they are too hot to touch, run them under cold water while you take off the skin.

Prepare the fennel for roasting. Cut the bulb into lengthwise quarters and then slices. Transfer to a baking sheet lined with parchment paper or a silicone mat. Drizzle with olive oil and toss until coated. Bake for about 15 to 20 minutes (at the same temperature as the beets) until tender and slightly charred.

Slice the roasted beets into thin discs or another shape of your choice. Combine the beet slices and roasted fennel slices in a mixing bowl. Add the chopped herbs and pistachios.

In a separate bowl, whisk together the olive oil, orange and lemon juices, Dijon mustard, maple syrup, salt, and pepper.

Pour the dressing over the salad ingredients and mix well. If you have some fennel fronds from the bulb you used, add them as garnish.

Pasta With Radicchio Pesto

Recipe & Pic from Kathy Bachtel

his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!

~Rae

1 lb of your favorite pasta cooked per package instructions

A few tablespoons extra virgin olive oil

1 head radicchio, chiffonade

½ onion, minced

1 clove garlic, minced

Handful toasted walnuts

A few tablespoons heavy cream

½ to ⅔ cup grated cheese

Kosher salt and freshly ground pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.

Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.

Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.

Season to taste and toss with cooked pasta.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Charred Green Beans With Cilantro Vinaigrette

Recipe & Pic from A Beautiful Plate

The smoky flavor of these beans combined with the zesty herbal dressing will make you feel like summer is here to stay! This dish would be great as a side at a BBQ or the beans could be tossed over your favorite cooked grain to make a full meal.

Cilantro Lime Vinaigrette:

2 tablespoons (30 mL) extra virgin olive oil

2 tablespoons (30 mL) fresh lime juice

¼ cup packed cilantro leaves plus more for garnishing

1 small garlic clove finely grated with a microplane

¼ teaspoon Diamond Crystal kosher salt

freshly ground black pepper

Charred Green Beans:

1 lb (16 oz) fresh green beans trimmed

extra virgin olive oil

flaky salt such as Maldon, for finishing

Prepare Vinaigrette: Combine the extra olive oil, lime juice, cilantro, grated garlic, salt and pepper in small capacity food processor bowl. Puree or pulse the ingredients together until well emulsified and the cilantro is finely chopped throughout. Scrape down the sides of the bowl once or twice as needed. Set aside while you prepare the green beans. Stir just before using.

Prepare the Green Beans: In a mixing bowl, toss the trimmed green beans lightly with olive oil, roughly 1 tablespoon or so, and season with salt. Preheat an outdoor grill to high heat. Important Note: If your grates are spaced apart by more than ½-inch, I recommend setting a metal rack – without a non-stick coating – over the grates to ensure the beans do not fall through during cooking. Alternatively, you can char the green beans in batches on a piping hot grill pan inside on your stovetop stovetop. If grilling inside, be sure to turn on your kitchen exhaust fan as it will get smoky.

Distribute the green beans over the hot grill, perpendicular to the grates or on top of the metal rack. Depending on the size of your grill, you may need to cook the beans in batches to avoid over-crowding. Cook the beans for roughly 3 to 4 minutes, tossing with tongs every few minutes, until evenly charred and beginning to soften. Transfer to a large platter.

Spoon the cilantro lime vinaigrette over the charred green beans, tossing lightly if desired. Before serving, sprinkle with flaky salt. Serve hot, at room temperature, or cold from the fridge.

Classic Lyonaisse Salad

Recipe & Pic from The Kitchn

I'm not usually a fan of wilted greens but frisee can really stand up to the heat and this salad i scrumptious! If you've never gotten the hang of poaching eggs (ahem that's me) a fried egg is a fine substitute. You might also try mounding the dressed greens onto a bun before topping with an egg for a decadent sandwich!

~Rae

4 cups frisée lettuce (about 4 ounces), torn into large bite-size pieces

2 ounces thick bacon (about 1 piece) sliced against the grain into 1/4" pieces, OR 2 pieces regular sliced bacon, sliced similarly

1 tablespoon white vinegar

2 large eggs, as fresh as possible

1 medium shallot, finely minced

1 tablespoon red wine vinegar

1/2 teaspoon Dijon mustard

Salt and pepper, to taste

Place the frisée into a large mixing bowl.

Place a small skillet over medium heat and cook the bacon pieces, stirring occasionally, until golden brown. Carefully remove from the pan from the heat and use a slotted spoon to transfer the bacon pieces to a paper towel to drain and cool. Keep the pan and its rendered fat.

To poach the eggs, fill a saucepan with 4 inches of water and add the white vinegar. Bring the mixture to a gentle simmer. Break each egg into small bowl. With a slotted spoon, stir simmering water to create a whirlpool, then slide the first egg into a eye of the swirl. Using the back of the spoon, immediately push the solidifying whites around yolk, coaxing them to stay close to the yolk. Repeat with the second egg. Simmer the eggs for 2 to 3 minutes. Gently remove each egg with the slotted spoon and reserve in a bowl of warm water. Trim off any straggling pieces of cooked egg white.

Reheat the skillet with the rendered bacon fat over medium heat. Add the shallots and cook, stirring, for 30 seconds. Add the red wine vinegar and mustard and swirl to combine. Add the bacon pieces and swirl. Immediately pour the hot dressing over the greens and toss. Season with salt and pepper, to taste.

Divide the salad between two bowls and top each with a poached egg. Season the eggs with additional salt and pepper, if desired. Serve immediately.

Frisee Salad With Broccoli & Pickled Grape Vinaigette

Recipe & Pic From Loam Agrinomics

It may be fall, but this recipe proves that salad season doesn't have to be over just yet!

pickled grapes

4 C red seedless grapes

1 T peppercorn

1 T fennel seed

1 T yellow mustard seed

2 T kosher salt

¼ C sugar, coconut sugar or honey

¾ C red wine vinegar

1 C water

vinaigrette

1/3 C grape pickling brine

½ – ¾ C olive oil

4 sprigs parsley

2 garlic cloves

1 ts Dijon mustard

1 ts kelp or dulse powder (optional)

salad and assembly

6–8 oz thick cut bacon, strips cut in half

1 head broccoli

1 head frisée, leaves torn

1 small head other lettuce such as little gem, bibb etc leaves torn

4 small carrots, shaved into ribbons

1 watermelon or other radish, peeled and thinly sliced

¼ C goat feta, preferably Blue Heron Farms

¼ C pepitas, toasted

1/3 C pickled grapes, cut in half

pickled grapes

Place grapes in a glass jar or heat safe container.

In a small saucepan, combine the rest of the pickle section ingredients and bring to a boil stirring occasionally to dissolve the salt and sugar.

Carefully pour the hot liquid over the grapes and let sit for 1-2 hours at room temperature before transferring to the fridge. Pickles will keep for up to a month.

vinaigrette

To a blender, add pickling brine, parsley, garlic, mustard and kelp/dulse powder (if using).

With the motor running, pour in ½ cup olive oil and blend until creamy and combined.

Taste, and add up to ¼ cup more oil if the dressing is too punchy for your liking.

Add a pinch of salt (or more, to taste).

salad and assembly

Preheat oven to 425F.

In a cast iron or heavy bottom skillet over medium-low heat, cook your bacon WITHOUT stirring. After about 5-10 minutes when the bacon starts to look browned on the other side, flip your pieces. Cook until it looks deeply golden brown and crispy and transfer pieces to a paper towel. Reserve the bacon fat in your pan for the broccoli!

Cut broccoli into florets and then cut those in half lengthwise (or quarter lengthwise if some are a bit larger) to maximize caramelization. Add broccoli and a tablespoon of bacon fat (or olive oil if you’re not using bacon) to a sheet pan and toss to coat. Arrange the broccoli with as many cut sides down on the pan as possible and roast in the oven for 15-20 minutes, or until the tops are crispy and the bottoms are deeply browned where they were face down on the pan.

Put all your frisée and lettuces in a large bowl and toss with some (about 2T to ¼ cup depending on the size of your lettuce heads) salad dressing and top with roasted broccoli, shaved carrot, radish, feta, bacon, pepitas and pickled grapes. Drizzle more vinaigrette on top and serve.

Skirt Steak With Italian Salsa Verde

Recipe & Pic from NYT Cooking

It's getting chilly out but we still have sun so fire up that grill one more time before the rains come back!

1 ½ lbs skirt steak

½ cup olive oil

¼ cup red wine vinegar

¼ cup thinly sliced scallions (about 2)

2 tbs capers, drained and roughly chopped

½ tsp black pepper with more to taste

4 tbs chopped parsley

¼ cup pine nuts

lettuce

½ cup crumbled feta cheese

If necessary, cut the steak crosswise into large pieces that will fit into a shallow, nonreactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, ½ teaspoon salt and ½ teaspoon pepper. Pour about ⅓ of the dressing (about ⅓ cup) over the steak and turn to coat both sides.

Add the parsley to the reserved dressing, stir, and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (If marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pine nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium-high heat, or heat a grill pan on the stovetop over medium-high. Pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes.

While the steak rests, arrange your lettuce in one layer on a large platter, leaving room on one side for the steak. Sprinkle the feta and pine nuts over the lettuce. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the lettuce and steak. Serve immediately.

Kale & Bean Salad With Tahini Dressing

Recipe & Pic from Inspired Taste

1 bunch kale, about 7 cups leaves

3 ounces walnut halves, about

3/4 cup, lightly toasted

2 (15-ounce) cans beans such as chickpeas or cannellini beans, about 3 cups

1/4 cup chopped fresh parsley leaves and tender stems

1/2 cup dreamy tahini sauce, see the recipe for our tahini sauce

Juice of half a lemon

Fine sea salt and fresh ground black pepper

Lemon slices, optional

Tahini Sauce

1/3 cup (80 ml) well stirred tahini, try our easy tahini recipe

1 garlic clove minced very finely into a paste or use a microplane, see note

2 tablespoons fresh lemon juice, about 1/2 a lemon

1 tablespoon olive oil

Pinch fine sea salt

2 to 6 tablespoons lukewarm water

Pinch cumin, optional

Pinch cayenne, optional

1 tablespoon chopped fresh parsley, optional

Make the tahini sauce:

Whisk tahini, garlic paste, lemon juice, olive oil, and salt in a bowl until combined. Add water a tablespoon at a time until you reach your desired consistency. Stir in seasoning, if using.

Make the salad:

Strip the leaves from kale stems and chop or tear apart.

Add kale to a large bowl then use your fingers to massage the leaves with ¼ tsp of salt and the juice from half a lemon. After about a minute the kale will have a deeper color and feel more tender in your fingers.

If using canned beans, drain and rinse them. Add the beans, parsley, and most of the tahini sauce to the kale, toss well, then adjust with more sauce if the salad seems dry. Toss in walnuts, season with black pepper, and serve with lemon wedges.

Spicy Arugula Lime Pesto

Recipe & Pic from Lemonade & Laughter

This bright and punchy pesto is the perfect way to use your flavorful arugula this week! Try it with seafood (like baked salmon), with your eggs at breakfast, or toss with roasted veggies.

2 ounces arugula

1 jalapeño, ½ the seeds and ribs removed, roughly chopped

1 garlic clove, roughly chopped

⅓ cup whole/halved walnuts

zest of 1 lime

juice of 2 limes

¼ teaspoon each, salt and pepper

1 tablespoon extra virgin olive oil

In a food processor add arugula, jalapeño, garlic, and walnuts. Pulse about 10 times or until roughly chopped.

Add lime zest, lime juice, salt, pepper, and olive oil. Pulse again about 5 times just until combined.

Kohlrabi Chips With Yogurt Dip

Recipe & Pic from It’s A Veg World After All

Turn this dish into a veggie snack platter by roasting your beans and carrots and serving them alongside the chips and dip!

1-2 kohlrabi bulbs - peeled

1 tablespoon olive oil

Sea salt - to taste

Ground black pepper - to taste

For the dip:

1 cup plain Greek yogurt

2 tablespoon shallots - finely chopped

¼ teaspoon dill - more to taste

¼ teaspoon garlic powder - more to taste

Preheat the oven to 400 degrees F. Spray three large baking sheets with oil. Be careful not to use too much oil or the chips won't crisp up. You just want enough so the chips don't stick.

Using a mandoline or a very sharp knife, slice the kohlrabi into ⅛" slices. In a large bowl, toss the slices in olive oil, salt and pepper. Lay the slices on the baking sheets, being careful not to overlap them. You may need to cook a few batches if all of the slices do not fit.

Bake the slices for 20 to 25 minutes, flipping them halfway through. Some of the chips will cook faster than others, so you will want to check their progress every 5 minutes.

While the chips are cooking, prepare the dip by combining the ingredients in a small bowl. You can add more or less seasonings to taste.

Remove the chips from the baking sheets when they are finished. They will crisp up a bit more as they cool. Serve immediately with the dip and enjoy!

Falafel Sliders With Spicy Yogurt & Sumac Onions

Recipe & Pic from Molly Yeh

You won't miss the meat with these savory Falafel Sliders- perfect served with a side salad at a BBQ!

Sumac Onions:

1 cup warm water
1/2 cup apple cider vinegar
1 teaspoon salt
1 1/2 tablespoons sugar
1 teaspoon sumac
1 large purple onion, thinly sliced

Falafel:

1 cup dried chickpeas, soaked for 10 hours or overnight and drained
2 teaspoons cumin seeds, freshly toasted and coarsely ground in a spice grinder
1 tablespoon coriander seeds, freshly toasted and coarsely ground in a spice grinder
1 small onion, coarsely chopped
4 cloves garlic, minced
1/4 cup lightly packed cilantro leaves with stems, roughly chopped
1/4 cup lightly packed parsley leaves with stems, roughly chopped
1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon kosher salt
black pepper
tabasco original red sauce
2 tablespoons flour
1 1/2 tablespoons lemon juice

olive oil or flavorless oil, for frying

Spicy Yogurt:

3/4 cup plain greek yogurt
1 1/2 teaspoons tabasco original red sauce
kosher salt and black pepper, to taste

To Assemble:

Pita bread

Mint Leaves or Cilantro

to make the onions:

whisk together all ingredients except for the onion. add the onion, cover, and let sit at room temperature for an hour or in the refrigerator overnight.

to make the falafel:

in a food processor, combine the chickpeas, cumin, coriander, onion, garlic, cilantro, parsley, baking soda, cinnamon, salt, a few turns of pepper, a few shakes of tabasco sauce, flour, and lemon juice and pulse quickly, about 80-100 times, until the mixture is combined, but still slightly grainy.

in a large skillet, heat 1/4” oil over medium high heat until shimmering but not smoking. form 2" patties of the falafel mixture, packing them firmly. fry on both sides until golden brown. transfer to a paper towel.

to make the yogurt:

combine all ingredients.

to assemble:

cut open a pita, spread it with the yogurt, and top with a falafel patty, a mint leaf or two, and a pile of onions. enjoy!

Chicken Shawarma Tabbouleh Salad

Recipe & Pic from Jo Cooks

Another hot-weather entrée salad that will help keep you cool this week!

Chicken

2 teaspoon smoked paprika

1/2 teaspoon turmeric

2 teaspoon ground cumin

1/2 teaspoon cinnamon

2 teaspoon pepper or to taste

1 teaspoon salt or to taste

1/4 cup lemon juice from about 2 lemons

1/2 cup olive oil

1 teaspoon red pepper flakes

4 cloves garlic minced

1 pound chicken breasts boneless and skinless

1 large onion sliced

Tabbouleh Salad

2 cups water

1 cup bulgur wheat uncooked

1/4 cup olive oil

1/4 cup lemon juice (from 1 or 2 lemons, depends on size)

3 cups tomatoes chopped small

1 cucumber chopped small

1/4 cup green onions chopped (use your Tropea onions!)

2 cups fresh parsley chopped

1/4 cup fresh mint chopped

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

Other Optional Ingredients

1/4 cup feta cheese crumbled

1/2 cup Kalamata olives

pita bread

hummus

1 avocado sliced

In a 8×8 baking dish add the smoked paprika, turmeric, cumin, cinnamon, pepper, salt, lemon juice, olive oil, red pepper flakes, garlic, and whisk well. Add the chicken, sliced onion and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavor you’ll have.

Preheat the oven to 425 F degrees.

Bake uncovered until the chicken is browned and crisp on the edges, and cooked through. It should take about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside.

Let the chicken rest for 5 to 10 minutes before slicing.

Tabbouleh Salad

While the chicken is baking, prepare the tabbouleh salad. Add the water to a small pot and bring to boil. When the water is boiling add the bulgur and cover. Reduce heat to a simmer and cook for about 5 minutes or until all the water is absorbed. Stir occasionally. Let the bulgur cool before adding to the salad.

Add the bulgur to a large bowl, then add the remaining ingredients. Toss well.

To assemble the salad, spread the tabbouleh salad over the bottom of a large shallow plate. Arrange with sliced chicken, sliced avocado, Kalamata olives and sprinkle some feta cheese over the top. Serve with hummus and pita bread.

Nicoise Salad

Recipe & Pic from Love & Lemons

Entrée salads are perfect for hot days- so fresh, so filling! This French Classic is also a great way to use up many of the veggies in your box this week at once!

8 ounces small yellow or red potatoes

4 ounces fresh green beans, trimmed

¾ cooked white beans, drained and rinsed

3 hard boiled eggs, halved

4 artichoke hearts, drained and halved

1 cup quartered radishes and/or sliced cucumber

1 cup cherry tomatoes, halved

½ cup Niçoise or Kalamata olives, pitted and halved

2 tablespoons capers, drained

2 tablespoons chopped parsley

Flaky sea salt, such as Maldon

Freshly ground black pepper

Lemon Vinaigrette

1/4 cup fresh lemon juice

1 small garlic clove, grated

1 teaspoon Dijon mustard

1/4 teaspoon sea salt, more to taste

Freshly ground black pepper

1/2 teaspoon honey or maple syrup, optional

1/4 to 1/3 cup extra-virgin olive oil

1/2 teaspoon fresh or dried thyme, optional

Place the potatoes in a large pot and cover with cold water by about 1 inch. Stir in 1 teaspoon of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until fork-tender, 10 to 15 minutes. Drain the potatoes and when cool enough to handle, slice in half or quarters.

Refill the pot with water, bring it to a boil, and set a bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain and immediately immerse in the ice water. After 1 minute, drain and place on a kitchen towel to dry.

Assemble salad with the potatoes, green beans, white beans, eggs, artichokes, radishes, tomatoes, olives, and capers. Drizzle generously with the lemon vinaigrette. Sprinkle with parsley and season to taste with salt and pepper.

Garlic Roasted Beet Dip

Recipe & Pic from Zen & Zaatar

This dip will really bring out the sweetness of your beets! Serve with pita or cucumber spears or spread on a wrap sandwich.

1 lb. beets

1 head garlic

¼ cup tahini

Juice of one lemon

½-1 tsp salt

2 tbsp olive oil (+more for serving)

2 tbsp water (as needed)

Preheat oven to 400F. Drizzle olive oil over washed and scrubbed beets, and cover with foil on a baking sheet. Cut the top off the head of garlic and drizzle with olive oil. Cover the garlic with foil as well. Bake beets for 45 mins - 1 hour, until tender.* Roast garlic for 40 mins - 1 hour, until caramelized, soft, and fragrant.

Place cooked beets and caramelized garlic in a food processor or high speed blender along with tahini, lemon juice, and salt. Process until smooth. Add water 1 tbsp at a time if too thick.

Taste and add more salt or lemon juice as needed. Serve alongside pita bread, crackers, or raw veggies. Drizzle with extra olive oil. Enjoy!

Recipe: Radicchio Pesto

2021 Week 22 Newsletter

Radicchio is tasty in so many preparations, but if you're new to this bitter veggie and need a gateway recipe, this is a great one to try (plus it is a lovely pink color)! Unlike a typical basil pesto, the radicchio is sautéed before pureeing and this (along with the fat, salt, and lemon) helps to temper its strong flavor. Try with pasta or on top of bruschetta!

~Rae

1 head radicchio, roughly chopped

1 clove garlic

½ an onion or shallot

¼ cup walnuts or pinenuts

½ cup olive oil

⅓ cup parmesan cheese

salt and freshly ground pepper to taste

Sautee the radicchio and onion until soft and wilted then puree all ingredients in a food processor or blender. Taste and add salt and pepper.

Recipe: Som Tam Salad With Joi Choi

2021 Week 18 Newsletter

Recipe & Pic from Cheap & Cheerful Cooking

Som Tam Salad is traditionally made with Green Papaya but many other veggies can be subbed in with delicious results- the original riff on this recipe included Kohlrabi but here we suggest using the Joi Choi from your box! Consider throwing in some steamed broccoli as well, the dressing works well with just about anything.

~Rae

1 head Joi Choi

1 carrot

3 cloves garlic

1-2 bird's eye chillies (or sub jalepeno to taste!)

1 heaped tbsp peanuts, roasted

½ pint cherry tomatoes, quartered
String Beans (like the yellow beans in your box!)

Dressing (a staple in Alice's house)

3 tbsp lime juice

2 tbsp soy sauce

2 tbsp palm sugar or brown sugar

1 pinch salt

Blanch beans in boiling salted water for 2min, then chill and cut into pieces. Slice the carrot into thin strips and Joi Choi into crunch ½-1 inch strips, greens & stems. Place garlic, chilies, salt, and sugar in a mortar and crush finely. Add peanuts and crush roughly. Add lime juice, soy sauce, and tomatoes. Mix everything and squeeze tomatoes lightly. Add dressing and serve with sticky rice.

Recipe: Roasted Tomato Vinaigrette

2021 Week 17 Newsletter

Recipe & Pic from Tasting Table

Looking for a way to get another taste of those summer salads you have been enjoying all season long? Give this punchy dressing a try while tomatoes are still popping! 

About 1 lb tomatoes, cut into pieces OR 1 pint of cherry tomatoes, halved

2 tablespoons olive oil, divided

1 tablespoon finely minced shallots

½ teaspoon finely grated garlic

1 tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

1 teaspoon finely grated lemon zest

Preheat the oven to 400º. On a parchment-lined rimmed baking sheet, toss ½ of the tomatoes with 1 tablespoon of the olive oil. Roast until the skins begin to blister, 15 minutes. Remove from the oven and let cool.

Meanwhile, in a small bowl, combine the shallots, garlic and vinegar. Season with salt and let sit for 15 minutes.

Transfer the remaining half of tomatoes to a food processor along with the macerated shallot mixture and lemon zest. Season with salt and pulse until smooth. Transfer the vinaigrette to a bowl and stir in the roasted tomatoes. Taste and adjust the seasoning with salt and pepper as needed before serving.

Recipe: Frisee & Apple Salad

2021 Week 16 Newsletter

Recipe & Pic from Martha Stewart

I often think of salads as a summer dish but this recipe just screams fall. Try serving with a poached egg or roast chicken to make it a meal!

~Rae

1/4 cup sour cream or creme fraiche

4 teaspoons champagne or white-wine vinegar

1/2 teaspoon honey

Coarse salt and ground pepper

1 large head frisee (about 7 ounces), cut into bite-size pieces

1 apple, such as Honeycrisp, Pink Lady, or Gala, cored and thinly sliced

In a small bowl, whisk together sour cream or creme fraiche, champagne or white-wine vinegar, and honey. Season with salt and pepper.

In a large bowl, toss frisee and apple with enough dressing to coat. Season with salt and pepper and serve immediately.

Recipe: Spicy Sichuan Noodles With Pac Choi

2021 Week 16 Newsletter

Recipe & Pic from Wild Greens & Sardines

This recipe is pretty much a meatless version of Dan Dan noodles (traditionally ground pork is the star attraction) but the sauce is so rich, creamy, and highly flavored that you won't for a minute feel like you are sacrificing deliciousness in favor of incorporating more veggies into your meal. You can purchase chili oil at the grocery store but if you have the time and inclination I highly recommend making your own (recipe included below)- you will be shocked at how many dishes it will find its way into!

~Rae

noodles
8-10 ounces dried or fresh ramen noodles (I usually use buckwheat soba noodles)
Bring a pot of salted water to a bowl. Drop in the pasta and cook until just al dente. Drop into a bowl of ice water to stop the cooking. Drain.
For the Tofu-Mushroom
1 tablespoon oil
4 ounces firm tofu, finely chopped
4 ounces mushrooms, any variety, chopped (I often use rehydrated dried shiitake mushrooms because that is usually what I have on hand in the pantry)
2 to 3 garlic cloves, minced
1 inch of ginger minced

1-2 heads of pac choi, chopped
1 teaspoon Shaoxing rice wine, Saki or dry Sherry
2 teaspoons soy sauce or tamari
Salt to taste
Heat a wok or large skillet over medium-high heat. Add a bit of oil and saute the pac choi until tender and wilted, set aside. Add the tofu and mushrooms and sauté until nicely browned. Add the garlic and ginger, and a little more oil if needed, and sauté another minute. Add the rice wine and soy and stir to combine. Fold the cooked pac choi into the mix and salt to taste.
For the Sauce
1 teaspoon Sichuan peppercorns
4 tablespoons soy sauce or tamari
2 teaspoons Chinese black vinegar
2 to 4 tablespoons Sichuan chile oil plus some flakes, depending on desired heat level (recipe below)
2 tablespoons tahini
Splash of pasta cooking water
Combine the Sichuan peppercorns, soy sauce, black vinegar, Sichuan chile oil and tahini in a bowl. Whisk to combine. Add a tablespoon or two of pasta cooking water, just to loosen up the sauce a bit.
Toppings
Thinly sliced scallions
Roasted, chopped peanuts
Ground Sichuan peppercorns

To Assemble
Spoon a few tablespoons of sauce in the bottom of each bowl. Layer half of the noodles on top. Spoon the tofu-mushroom mixture on top. Add thinly sliced scallions, chopped roasted peanuts and a pinch of Sichuan peppercorns. Add a little more sauce on top. Enjoy!

Sichuan Chile Oil
1/4 cup red pepper flakes, such as Korean chile flakes (Gochugaru)
2 teaspoons toasted and ground Sichuan peppercorn
3/4 cup oil, such as grape seed
1 cinnamon stick
1 star anise
1 tablespoon whole Sichuan peppercorns
3 bay leaves
2-3 slices ginger

Place the red chile flakes and ground Sichuan peppercorn in a heatproof bowl. Set aside.

Heat the oil with the cinnamon stick, star anise, whole Sichuan peppercorns, bay leaves and ginger in a pot over medium-high heat. Turn down the heat and simmer for 10 minutes.

Place a fine mesh strainer over the bowl with the chile flakes. Carefully pour the hot oil all over the chile flakes. Be careful, it will bubble up. Allow the oil to cool completely and allow the oil to infuse for at least 24 hours before using. Store in an air-tight container in the refrigerator for maximum shelf life.