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.

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.

Recipe: BLTS Sandwich

From 2021 Week 11 Newsletter

Yep, you read that right- BLTS: Bacon-Lettuce-Tomato-Shishito! When heirloom tomato season comes around my family clamors for BLT sandwiches- last year I included some blistered shishitos on a whim and I've never gone back! The smoky/sweet taste of the peppers is the perfect compliment to the juicy tomatoes and crisp salty bacon. If you're not a mayo fan, try adding on some sliced or coarsely mashed avocado and if you have any sweet onions leftover from a previous box those would taste great as well! 

~Rae

(Makes 2 sandwiches)

4 slices of good thick crusty bread

Mayo (or avocado) to taste

4-6 slices of bacon, cooked until just crisp

2-4 leaves of lettuce

1 pint shishito peppers (you'll only need a few for each sandwich but will want to snack on the rest!)

1-2 Heirloom tomatoes, thickly sliced and sprinkled with salt and pepper to taste

Drizzle peppers in the oil, and toss until they are evenly coated. Preheat a thick-bottomed or cast iron skillet over medium heat until it’s hot enough that a drop of water sizzles and evaporates quickly on contact. Add the peppers and let them cook, stirring every minute or so (not too often), until they are tender with charred spots, about 8 to 12 minutes. 

Lightly toast your bread, slather with mayo or avocado, and pile on the bacon, tomato, peppers, and lettuce. 

Find a good napkin, this sandwich will be juicy! 

Recipe: Grilled Lettuce

Pic From Something New For Dinner

2021 Week 3 Newsletter

Recipe from Something New For Dinner

Fire up that grill and throw on some lettuce! It may sound strange if you have never tried it before but the tender lettuces in your box this week can be utterly transformed by heat. Imagine crisp caramelized edges contrasting with a sweet center- talk about a unique alternative to your average salad! Add some grilled steak or tofu (or even fish) to make this a meal. 

2 T finely chopped shallot

1 T balsamic vinegar

1 T Spanish sherry vinegar

6 T olive oil, plus some for brushing the lettuce

2 small heads of lettuce, sliced in half from stem to stern

3 ounces crumbled feta cheese

1/4 t crushed red pepper flakes

In a small bowl combine shallot and vinegars. Whisk in olive oil and season with salt and pepper to taste.

Heat grill to medium and lightly oil the grate. Brush the lettuce with a little olive oil and grill for 1 - 2 minutes on either side until lettuce is lightly charred.

Plate lettuce cut-side up, drizzle with dressing, top with feta cheese and sprinkle with crushed red pepper flakes.

Recipe: Cucumber Salad With Lemon Basil Vinaigrette

adapted from A Simple Pantry

For The Dressing

1/4 cup extra virgin olive oil

2 tablespoons fresh lemon juice

3/4 teaspoon honey

1 tablespoon fresh basil chopped

kosher salt to taste

cracked pepper to taste

For The Salad

1 cup dried pearl couscous

1  cucumber sliced thin

4 cups lettuce

1 cup feta

In a small jar add the dressing ingredients, cover with a tight lid and shake vigorously. Adjust seasonings as desired and set aside.

Prepare couscous according to package instructions. While still warm, add 1/2-3/4 of the dressing and toss gently to coat.

Add the cucumbers, arugula, and feta to a large bowl and toss with the remaining dressing. Stir in the couscous, then divide between 6 plates and serve immediately.

Recipe: Lebanese Fattoush Salad

adapted from Serious Eats

Garlic Oil

1 cup pure olive oil

1 1/2 tablespoons garlic, finely chopped

1 pound pita bread

1 teaspoon salt

Garlic Vinaigrette

2 teaspoons garlic paste

1/4 cup lemon juice

2 tablespoons white wine vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup pure olive oil

1/4 cup extra virgin olive oil

Vegetables

1-2 cups tomatoes, diced

1 cup cucumbers, peeled and cut into small dice

2 cups  lettuce, chopped

2/3 cup mint, torn (optional)

1/2 cup flat leaf parsley, roughly chopped

1/4 cup sweet onion, thinly sliced

2 teaspoons salt

1 teaspoon ground black pepper

Make the garlic oil: Heat the oil, remove from the heat, and add the garlic. Let steep for several hours.

Preheat the oven to 350°F.

Split the pita in half. Brush one side of each half with the garlic oil. Sprinkle with salt. Cut each half into eighths and spread (oil side up) on a sheet pan. Place in the oven and bake until golden and crispy. Reserve.

Make the vinaigrette: Combine the garlic paste, vinegar, lemon juice, salt, and pepper, then whisk in the olive oils.

Combine all of the vegetables and toss with half the vinaigrette; salt and pepper to taste.

Combine the pita, vegetables, and more vinaigrette. Toss. Add more vinaigrette if the fattoush looks dry.

Recipe: Thai Larb Gai (Chicken With Lime, Chili and Fresh Herbs)

From NYT Cooking

¼ cup raw sticky rice (see Note) or 2 tablespoons roasted rice powder (available at Asian markets)

16 ounces coarsely ground or finely chopped white- or dark-meat chicken (lean beef, such as sirloin, OR tofu can be substituted)

½ teaspoon hot chile powder, preferably Thai or Lao

4 teaspoons fish sauce (nam pla)

5 teaspoons freshly squeezed lime juice

¼ cup slivered red onions

2 tablespoons chopped cilantro

2 tablespoons sliced scallions

10 whole mint leaves, more for serving

Lettuce leaves

cucumber spears, for serving

4 cups cooked sticky or jasmine rice, for serving (or serve in Butter Lettuce cups!)

To make roasted rice powder, heat a wok or skillet over high heat. Add raw rice and cook, stirring often, until rice is toasted and dark brown, but not black, 3 to 5 minutes. Remove from wok and set aside to cool. Grind to a coarse powder in a mortar, blender or coffee grinder; set aside.

To cook chicken, heat a wok or skillet over medium-high heat. When very hot, add 2 tablespoons water, then add chicken, stirring constantly to break up any lumps. Cook just until cooked through, about two minutes, then transfer to mixing bowl. While chicken is just warm, add remaining ingredients (except for garnishes) and roasted rice powder. Mix gently but thoroughly. Taste and adjust seasonings. Mixture should be tangy, salty and lightly spicy.

Spoon onto serving plate and surround with mint, lettuce and cucumber. Serve with rice. If serving with sticky rice, pinch some off, mold into a small ball and dip into larb, scooping up a little of each ingredient. Or scoop larb into lettuce leaves.