Brats With Sweet Onions & Hard Apple Cider

Recipe & Pic from The Rising Spoon

Pile these brats and onions up on buns with mustard and sauerkraut or serve them with posted new potatoes- either way you'll have a hearty meal after a day of summer play!

2-3 tablespoons of cooking oil (like butter, ghee, avocado oil, or olive oil)

2 medium sweet onions, peeled & thinly sliced (use your tropea onions!)

1 teaspoon of sea salt

1 teaspoon of cracked black pepper

8 pork bratwursts (fresh, not pre-cooked)

1 (12 oz) can or bottle of hard apple cider (sub chicken broth, fresh apple cider, or water for a non-alcoholic version)

Melt 1-2 tablespoons of butter over medium heat in a large (12-inch) skillet. Stir in the sliced onions, sea salt, and pepper. Cook the onions for 5 minutes, stirring occasionally. Use a wooden spoon to remove the onions from the skillet & set aside in a bowl.

Increase the heat to medium-high, add another tablespoon of butter, followed by the brats. Cook the brats 1-2 minutes per side (or until they've formed a nice brown sear - this should happen quickly).

Add the onions back to the skillet, spreading them in between all the brats, and slowly pour in the hard apple cider. Bring the cider to a simmer, cover with a lid, reduce heat to medium-low, and cook for 15-20 minutes, or until the brats are no longer pink (you can check their internal temp to be sure - 160 degrees or more).

Remove the cooked brats from the skillet and set aside to rest. Keep the skillet uncovered, crank the heat to medium-high, and cook the onions, stirring occasionally, until most or all of the liquid has reduced (about 10 minutes). If you have an extra 10-15 minutes, continue to cook the onions until they are dark & caramelized.

Place the brats back into the skillet (with the heat off) to keep warm until you're ready for the meal.

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!

Beet Greens & Goat Cheese Crostini

Recipe & Pic from White On Rice Couple

Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!

1 bunch beet greens

1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven

6 ounces Goat Cheese

Lemon Zest from 1 lemon

1 teaspoon fresh Lemon Juice

very thin slices of fresh Lemons (optional)

1/2 teaspoon Sea Salt

1 teaspoon Balsamic Vinegar , or more if needed

fresh cracked Black Pepper

Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.

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.

Caramelized Fennel Salad

Recipe & Pic from Ottolenghi

This delectable fennel would be perfect as a salad side-dish, but you could also mix it into a pile of pasta with some fennel frond pesto!

2 tablespoons granulated sugar

1/2 teaspoon Diamond Crystal kosher salt

1/4 teaspoon freshly ground black pepper

2 fennel bulbs

3 tablespoons unsalted butter, divided

3 tablespoons olive oil, divided

1 garlic clove, minced

1 small shallot, sliced into rings

2 tablespoons minced fresh dill

1 4-ounce log of goat cheese, coarsely crumbled

1 teaspoon lemon zest

extra virgin olive oil for serving

Whisk the sugar, salt, and pepper together in a small bowl and set aside.

Trim the stalks and root end from each fennel bulb, reserving 1 tablespoon's worth of minced fronds for garnish.

Slice the bulbs into 1/2-inch thick rounds.

Melt 1 tablespoon butter and 1 tablespoon oil in a 12-inch skillet over medium-high heat.

Add 1/3 of the sliced fennel in a single layer, making sure not to crowd the pan.

Cook until just browned, about 2 minutes per side. Flip the fennel carefully so the slices will brown as evenly as possible.

Transfer the fennel to a large bowl. At this point, the rounds will break apart into individual slices, and that's just fine.

Repeat 2 more times with the remaining butter, oil, and fennel rounds.

Add the sugar, salt, and pepper to the skillet and cook for 30 seconds, stirring constantly. The sugar will clump and soften as it cooks.

Return the fennel to the skillet and stir to coat with the caramelizing sugar. Cook for another 1-2 minutes, stirring occasionally to make sure the sugar cooks evenly.

Return the fennel to the bowl, scraping up as much of the browned bits in the pan as possible too.

Add the garlic, shallot, and dill to the fennel and toss to combine.

Pour onto a serving plate and top with the goat cheese, lemon zest, reserved fennel fronds, and a drizzle of extra virgin olive oil.

Creamy Lemon Zucchini Pasta

Recipe & Pic from Bon Appetit

If you still have zukes leftover from last week and are having a ‘oh no, more zucchini, what do I do with all of this??’ moment, you might want to give this recipe a try!

2 lb. zucchini or summer squash (4–6)

1 large shallot or ½ small onion (try using one of your sweet onions!)

4 large garlic cloves

3 Tbsp. extra-virgin olive oil

¼ tsp. crushed red pepper flakes

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

Freshly ground black pepper

12 oz. spaghetti, linguine, bucatini, or other long pasta

1 lemon

½ oz. Parmesan, plus more for serving

½ cup (lightly packed) basil

½ cup heavy cream

Bring a large pot of water to a boil and salt heavily.

Meanwhile, place a clean kitchen towel in a large bowl (or on a large cutting board). Trim 2 lb. zucchini or summer squash (4–6), then grate on the large holes of a box grater directly into towel. Peel 1 large shallot and grate on the large holes of grater into towel. Peel 4 large garlic cloves and grate on the small holes of grater into towel.

Gather ends of towel together, then squeeze over bowl (or the sink) with all your might to extract water from the zucchini. Squeeze until it’s hard to get out any more liquid. You should have extracted about ⅔ cup zucchini liquid, just FYI; discard.

Heat 3 Tbsp. extra-virgin olive oil in a medium Dutch oven or very large skillet over medium-high. Add ¼ tsp. crushed red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Add zucchini mixture (unwrap the balled-up towel over the pot for easiest transfer) and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir to coat. Season generously with freshly ground black pepper. Cook, stirring occasionally, until zucchini mixture is jammy, thick, and starting to stick to bottom of pot, 15–20 minutes.

When the zucchini has been cooking 5–10 minutes, add 12 oz. spaghetti, linguine, bucatini, or other long pasta to pot of boiling water and cook until al dente. Scoop out 2 cups pasta cooking liquid and set aside.

Meanwhile, juice 1 lemon into a small bowl. Grate ½ oz. Parmesan on the small holes of grater (you should have about ¼ cup; you can also use ¼ cup pre-grated Parmesan). Very coarsely tear or chop ½ cup (lightly packed) basil or mint leaves.

Using tongs, transfer pasta to pot with zucchini—it’s okay if some water clings to it. Reduce heat to medium-low, add ½ cup pasta cooking liquid and ½ cup heavy cream, and stir to combine. Add cheese, pour another ½ cup pasta cooking liquid over top, and cook, stirring vigorously with tongs or a wooden spoon and add more pasta cooking liquid if needed, until a creamy sauce that coats pasta forms, 2–3 minutes.

Remove pasta from heat and stir in 2 Tbsp. lemon juice. Taste and season with more salt and black pepper and add more lemon juice (you may want to add an additional 1 Tbsp.). Stir in most of the herbs.

Serve pasta topped with more grated Parmesan and remaining herbs.

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!

Sumac Chicken & Onions Sheet Pan Dinner

Recipe & Pic from Hungry Paprika

Things are finally cooling down a bit this week so maybe it's time to reunite with your oven.This sheet pan dish is quick and simple- serve it with pita, the beet dip below, and perhaps a side salad for an epic summer meal!

6-8 chicken legs or thighs

3 Onions (use your sweet walla wallas!)

3 tablespoons extra virgin olive oil

For the spice mixture:

2 tablespoons sumac

1 teaspoon cinnamon

½ teaspoon cumin

1 teaspoon allspice

½ teaspoon black pepper

1.5 teaspoon salt

For garnish (optional):

Parsley

Lemon wedges

Preheat oven to 400.

Mix spices together in a bowl, remove one tablespoon for the onions and use the rest for the chicken. Coat the chicken fully with the spice mix.

Thinly slice the onions and coat with spice mix. Lay the onions in a single layer on a sheet pan and drizzle with olive oil. Place the chicken on top of the onions and scatter a few slice of onion over each piece.

Bake for 35-40min then broil for 5min to crisp the chicken skin.

Grilled Pizza With Pesto, Arugula, & Feta

Recipe & Pic from Saving Dessert

It's going to be way too hot to turn on your oven, but that doesn't mean you can't enjoy some pizza this week- so light up your grill and make something tasty! Ready-made dough from the grocery store is just fine to use if you don't feel like making your own.

4 balls of pizza dough

2 cups arugula

1 cup crumbled Feta

1 cup prepared pesto

Preheat your grill as hot as you can get it. Oil the grate then quickly slice the rolled out pizza dough onto the grill. Grill for a minute or two until the bottom is cooked and the top starts to bubble up. Quickly turn the pizza dough over and grill for another 2-4min.

Repeat with the remaining dough and top each pizza with pesto, arugula, and feta.

Thai Chard Wraps With Peanut Sauce

Recipe & Pic from Fed & Fit

You'll have to boil water to quickly blanche the chard, but that's the only heat involved in these cooling summer wraps! You can replace the shrimp with tofu or any other meat that you prefer.

1 bunch Swiss chard about 8 leaves

1 pound medium-sized cooked shrimp

3 carrots peeled and cut into matchstick pieces

1/2 cucumber cut into matchstick pieces

1/4 red cabbage finely chopped

1/4 cup fresh cilantro leaves and stems

For the peanut sauce::

1/2 cup smooth peanut or almond butter

1/2 cup coconut aminos

1 tablespoon apple cider vinegar

1/2 teaspoon sesame oil

1/2 teaspoon fish sauce

1/4 teaspoon black and white sesame seeds for garnish (optional)

Blanche chard for 5 min in boiling water then submerge in an ice bath and dry.

Whisk all ingredients for peanut sauce together until smooth and garnish with sesame seeds.

To assemble, cut the larger chard leaves in half cross-wise and leave the smaller leaves as-is. place an even amount of carrots, cucumbers, cabbage, and cilantro on each leaf. Add three to four shrimp on top and carefully roll each leaf up, securing with a toothpick if needed. Serve with the peanut dipping sauce and enjoy!

Japanese Quick Pickled Cucumbers

Recipe & Pic from Onolicious Hawaii

A wonderful way to quickly pickle cucumbers without having to stand over a pot of hot brine! Throw some poke or seasoned chilled shrimp over a bowl of rice and garnish with these pickles and you'll have a filling and heat-wave-ready meal!

1 large cucumber

2 teaspoons salt

1 tablespoon sugar

¼ cup rice vinegar

Thinly slice the cucumber and place in a mixing bowl.

Sprinkle salt on the cucumbers, toss. Let sit for 10 minutes. Drain the water.

In a small bowl, dissolve the sugar in the rice vinegar. Pour over the salted cucumbers.

Cover and let sit in the fridge for at least 1 hour. Ready to eat!

Moroccan Spiced Carrots With Lamb

Recipe & Pic from Dishing Up The Dirt

I share this carrot recipe every year because it is just so darn good and it's a great way to push carrots from a snack or side dish to a foundational part of a full meal. I recommend piling everything up on one big plate (garnish with some of your parsley) and serving with a bowl of pita or sliced crusty bread for scooping!

~Rae

1 bunch carrots, sliced in half lengthwise

1-2 tablespoons olive oil

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon ground cinnamon

salt and pepper

Lamb

1 tablespoon olive oil

1 bunch of scallions, minced (white and light green parts only, reserve the tops for garnish)

1 clove of garlic, minced

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 teaspoon fine sea salt

a few grinds black pepper

1 pound ground lamb (ground beef is a fine substitute!)

Yogurt Sauce

1 cup plain sheep's milk, goat's milk, or cow's milk yogurt

1 clove of garlic, minced

2 teaspoons fresh lemon juice

1/2 teaspoon fine sea salt

2 teaspoons extra virgin olive oil

Preheat the oven to 425F. Toss the carrots with the oil, spices, salt and pepper. Place in a single layer on a baking sheet and roast in the oven until lightly browned and tender. About 30 minutes. Toss the carrots halfway through cooking.

Heat a large skillet over medium-high heat. Add the oil to the pan, swirl to coat. Add the scallions, garlic, coriander, cumin, cinnamon, salt, pepper, and lamb. Cook, stirring occasionally, until the lamb is cooked through, 5-7 minutes.

Prepare the yogurt sauce by whisking together all the ingredients in a bowl.

Spread a thin layer of the yogurt sauce onto four plates, top with the carrots and then top with a few spoonfuls of the lamb mixture. Sprinkle with minced scallion tops and serve.

Hasselback Zucchini With Feta

2022 Week 5 Newsletter

Recipe & Pic from Peas & Crayons

You're likely familiar with potatoes getting the Hasselback treatment but here Zucchini gets a turn. This is a great way to use up a lot of zucchini at once (every gardener's summer connundrum)!

1 large zucchini squash

2-4 TBSP feta cheese (finely crumbled)

1-2 TBSP fresh chopped basil (try subbing in your cilantro!)

1/8 tsp garlic powder

1/8 tsp paprika

1/8 tsp red pepper flakes (optional)

1-2 tsp lemon juice

olive oil to taste

salt to taste

Preheat oven to 450. Wash your zucchini and slice thinly but not all the way through.

Mix together feta, basil, paprika, garlic powder, and red pepper flakes- set aside.

Lay the zucchini on a large piece of aluminum foil, drizzle with olive oil and lemon juice, then smash the feta mixture in between each round. Add a little extra on top and fold up the foil into a pouch.

Bake for 35min for al dente or 45-60min for tender zucchini.

Escarole With White Beans

2022 Week 5 Newsletter

Recipe & Pic from Food 52

Silky escarole, creamy beans, all the flavor your could ask for- in a matter of minutes you'll have a truly satisfying meal!

1 medium head escarole, about 1 pound (or substitute curly kale or mustard greens)
1/4 cup olive oil
1 large sprig rosemary, plus more for frying (optional)
2 dried chiles de arbol (or substitute ½ teaspoon crushed red pepper flakes)
3 garlic cloves, smashed
Salt, for seasoning

2 15-ounce cans white beans, drained and rinsed
1 cup vegetable or chicken stock
Rind of Parmesan, Grana Padano, or pecorino (optional)
1/2 of a lemon
Any of the above cheeses, for garnishing

Cut the head of escarole in half lengthwise, then cut each length crosswise, into 1 1/2-inch strips. Place in a large bowl and cover with cold water. Use your hands to swish the leaves around, loosening up the dirt. Let the escarole sit undisturbed for 5 or so minutes so that the soot settles to the bottom. Lift the escarole out of the bowl, then repeat the washing process. (Escarole is very dirty—washing it twice is critical.) Don’t worry if the leaves are still a little wet. (If you’re using kale or mustard greens, clean and remove the center ribs. Then give the leaves a rough chop.)

In a large Dutch oven with a lid, heat the oil over medium-high heat, Once hot, add the rosemary sprig and the chiles de arbol. Let sizzle for about 1 minute, then turn the heat to medium and add the garlic. Stir until it’s soft and golden on the edges.

Add the escarole a handful at a time. Stir it and let it wilt before adding the next handful and season with salt as you throw in each new addition.

When all the escarole has wilted, add the beans, the stock, and the cheese rind (if using), season with more salt, and stir to mix everything together.

Bring to a gentle simmer, then cover, lower the heat to maintain a slow simmer, and cook until the greens are tender and the liquid has thickened, about 20 minutes. (If you don’t want the dish to be soupy, you can remove the lid and simmer it for about 5 minutes, until the liquid has reduced.)

Before serving, season with lemon juice, salt, and pepper. Garnish with grated cheese and a swirl of olive oil. Serve over slices of toasted sourdough, polenta, or al dente ditalini.

Narjissiyeh (Favas with Eggs)

2022 Week 5 Newsletter

Image & Pic from TASTE

When Fava Season comes around we usually share Rand's favorite Favas & Dill recipe (which you can find in the Resource Center) but we figured we'd try something new this time around! This dish can be made with meat or can be kept vegetarian. Garnish with chopped cilantro!

4 tbs olive oil

1 Large onion, finely diced

1 lb (450 g) ground (minced) beef, lamb, or a combination

1 tsp salt

½ tsp ground coriander

¼ tsp freshly ground black pepper

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Bread, for serving

FOR VEGETARIAN VERSION:

3 tbs olive oil

9 oz (250 g) white cheese (such as halloumi, Akkawi, or Nabulsi), cut into bite-size pieces

1 cup (125 g) shelled fava (broad) beans, blanched and peeled

6 eggs

Salt and freshly ground black pepper

Bread, for serving

In a medium frying pan, heat the olive oil over medium-high heat.

Add the onion and cook, stirring, until translucent and starting to brown, 3–5 minutes. Add the meat, salt, coriander, and pepper and cook, breaking up any lumps with a wooden spoon, until the liquid has evaporated and the meat is nicely browned, 6–8 minutes.

Add the fava (broad) beans, tossing to combine, then cook for about 30 seconds.

With the back of a spoon, make 6 wells in the meat mixture and crack an egg into each one. Using the tip of the spoon, spread the whites around slightly, especially the thicker part surrounding the yolk, to ensure they cook evenly. Cover and cook until the yolks are at your desired level of doneness, about 3 minutes for runny or 5 minutes for fully cooked. Remove from the heat and serve immediately with bread.

TO MAKE THE VEGETARIAN VERSION:

In a medium frying pan, heat the olive oil over medium heat. Add the cheese in a single layer and cook for a couple of minutes on one side until starting to brown (time can vary considerably between brands depending on moisture content, so keep an eye on it), then flip over.

Reduce the heat, to avoid burning the cheese, and add the fava (broad) beans. Crack the eggs evenly over the cheese and fava beans. Sprinkle with salt and pepper. Depending on how salty the cheese you are using is, you may not need to add any salt. Increase the heat to medium and with the tip of the spoon, spread the whites around slightly to ensure they cook evenly. You can also pierce the yolks and allow them to spread over the whites to give a nice marbled look and even flavor. Cook until at your desired level of doneness.

Remove from the heat and serve immediately with bread.

Egg Sandwich With Frisee

2022 Summer Week 3 Newsletter

Recipe & Pic from Never Not Hungry

This decadent egg sandwich (or “Sarnie” if you're a Brit like my dad) is absolutely worthy of having breakfast for dinner! Try subbing in some chopped scapes for the garlic chives for a bit of extra flavor.

~Rae

2 ciabatta rolls, halved

1 small head frisée, core removed, chopped into bite-sized pieces and thoroughly rinsed and dried

4 slices bacon, halved and cooked until crisp (reserve skillet and fat)

2 large eggs

1 tablespoon butter

Chopped fresh chives

DRESSING:

Reserved bacon fat

Half of a small shallot, finely minced

1 teaspoon Dijon mustard

1 generous tablespoon red wine vinegar

Kosher salt and freshly ground black pepper, to taste

To make the goat cheese butter: combine the softened butter and goat cheese and mash until thoroughly mixed. Set aside.

Toast the ciabatta rolls until lightly golden brown. Spread the goat cheese butter all over both sides.

Heat the reserved bacon fat over medium heat until hot. Add the shallot and a pinch of salt; sauté until slightly softened, about 2 minutes. Whisk in the red wine vinegar and Dijon mustard. Remove from the heat and season to taste with salt and pepper. Add to the frisée, tossing to coat.

In a large nonstick skillet with a lid, heat the butter over medium heat until melted. Add the eggs and season with salt and pepper; cover and cook until the whites are set and the yolk is still runny, about 3 minutes.

Place the dressed frisée on the bottom half of the ciabatta rolls. Add the bacon slices on top. Place a fried egg on each sandwich and sprinkle with chives.

Pickled Garlic Scapes

2022 Summer Week 3 Newsletter

Recipe & Pic From Running To The Kitchen

From burgers to salads, to charcuterie boards, these pickles are a delicious topping or snack. Alice loves adding in fresh dill to make a garlic scape version of dilly beans!

1 large bunch of garlic scapes (about 1/2 a pound)

apple cider vinegar

2 cups water

2 tablespoons Kosher salt

1 tablespoon raw (turbinado) sugar

1/2 teaspoon peppercorns

1/2 teaspoon mustard seeds

It’s important to start with clean, sterilized jars for this process.

Trim off any dry, dead ends then cut the garlic scapes into sizes that fit the jars you’re using. You can leave them curled and make them wrap around the jar or, cut into smaller straight pieces to fit the height of the jars.

Place the scapes into the jars and add the peppercorns and mustard seeds.

Combine the apple cider vinegar, water, salt and sugar in a medium sauce pot. Bring to a boil and stir the mixture until the salt and sugar are dissolved.

Pour the hot liquid into the jars covering the garlic scapes completely but leaving about 1/4″ headspace in the jars.

Loosely affix the lids to the jars and leave out at room temperature to cool. Once cooled, tighten the lids and refrigerate for at least 2 weeks before consuming.

For more intense pickled flavor, leave unopened in the refrigerator for 3-4 weeks before enjoying.

Recipe: Roasted Hakurei & Israeli Couscous Salad

2022 Spring Week 2 Newsletter

Recipe & Pic From Not Eating Out In New York

1 bunch hakurei turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste

Preheat oven to 425 degrees. Trim bulbs from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.

Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.

Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.

Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.

Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted turnips on top.