Recipe: Easy Salsa Fresca

2021 Week 15 Newsletter

Fresh, comes together in just a few minutes, and tasty on just about anything- this simple salsa screams SUMMER! Serve with tortilla chips, dollop on eggs, or use as a topping for quesadillas, enchiladas, or tacos.  

½ small sweet onion

3 cloves garlic

1 pint cherry tomatoes, or 1-2 heirloom tomatoes cut into chunks

½ cup cilantro leaves packed

1 lime juiced

1 jalapeno, de-seeded (unless you want more heat!)

salt to taste

Place the onion, garlic, and jalapeon in a food processor, and pulse until finely chopped.

Add the tomatoes and cilantro, and pulse until you reach the desired consistency.

If there is a lot of excess liquid, drain some out. Add the lime juice and salt, and stir. 

Recipe: Basil Fried Rice

2021 Week 14 Newsletter

Recipe and Pic from Seonkyoung Longest

I LOVE Basil, and when I get to that point in the summer when I have had just about enough pesto and caprese salad (I know, is that even possible?) this is where I turn! This type of recipe typically calls for Thai Basil, but Italian Basil works just as well. If you don't have a shallot try subbing in some of the yellow onion from your box! 

~Rae

3 to 5 garlic cloves

1 to 5 Thai chili to your taste

1 medium shallot

2 tbsp oyster sauce (you can substitute withvegetarian oyster sauce)

1tbsp fish sauce (you can substitute with Thai light soy sauce)

1 tbsp palm sugar or honey

1/4 tsp black or white pepper

2 tbsp unsalted butter

12 oz 16/20 extra jumbo shrimp, peeled & deveined

2 eggs

2 1/2 cups day old cold jasmine rice

handful basil

Pound garlic and thai chili together in a mortar and pestle. This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. You could carefully smash with knife and chop if you don’t have mortar and pestle. Set aside. Slice shallot and set aside along with garlic and chili.

Mix oyster sauce, fish sauce, palm sugar and pepper in a small mixing bowl, set aside.

Heat a large skillet or a wok over high heat until smoking. Add butter, garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.

Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.

Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.

Toss in basil and turn off the heat. Keep tossing until basil is well combined with the fried rice.

Transfer to a serving dish and enjoy when it’s hot!

Recipe: Crispy Tofu & Broccoli With Sesame Peanut Pesto

2021 Week 14 Newsletter

Recipe & Pic from Alexandra Cooks

Crispy or charred Broccoli is just so addictive! This wonderfully light yet flavorful dish is perfect on its own or served with your favorite cooked grain. Some julienned Basil would punch up the flavor even more! Try substituting caramelized storage onions for the green onions for a bit of extra sweetness. 

1 block (12- to 15-oz) firm or extra-firm tofu

1 pound broccoli

3 tablespoons olive oil

salt and pepper to taste

1 tablespoon soy sauce or tamari

1 tablespoon cornstarch

FOR THE PESTO:

1 tablespoon toasted (or not) sesame seeds

1/4 cup peanuts, roasted (salted are fine)

1.5 tsp minced fresh ginger

1 small garlic clove

2 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon rice vinegar

1/4 teaspoon sugar or other sweetener

TO FINISH:

3 scallions, thinly sliced

chili-garlic or other hot sauce

Prepare the tofu: Drain the tofu, and place it on a few paper towels; place a few more towels over it. Place a heavy object—like a big frying pan—over the tofu, and let it rest for 10 minutes (and up to 30 , if you have the time) to press out the excess liquid. (I like to do this on a cooling rack set over a pan, see photos below).

Heat the oven to 400ºF. Line one rimmed sheet pan with parchment (for the tofu); leave another one bare (for the broccoli).

Prepare the broccoli: Trim and chop the broccoli into florets. Don’t discard the stems (they are so good!): peel off the tough outer skin and knots, then cut the stems into 1/2-inch rounds. Drizzle 1 tablespoon of the oil over the bare sheet pan, swirl it to coat, scatter the broccoli over top, drizzle with another tablespoon of oil, season generously with salt and pepper, and toss to coat with your hands. Spread into an even layer.

Remove the tofu from the towels, and cut into 1-inch cubes. In a large bowl, gently toss the tofu with the remaining tablespoon of oil, the soy sauce, and the cornstarch until evenly coated. Spread out on the parchment-line sheet pan.

Cook the tofu and broccoli: Place both sheet pans in the oven and roast for 20 minutes, then toss the pieces around for even coloring and roast another 10 minutes. At this point, the tofu is usually done, which is to say golden at the edges and lightly crisp. Remove the pan from the oven. If necessary, roast the broccoli for another 10 minutes to get an extra char on it.

Meanwhile make the pesto: Pulse all of the ingredients together in a food processor until ground. Adjust the flavors to taste. If the sauce is super thick, you can thin it with some water.

To finish: In a large bowl, combine the broccoli and tofu, and toss with some of the sauce. Garnish with the scallions. Serve  extra sauce and hot sauce, if using, on the side.

Recipe: Kale With Garlic Tomatoes

2021 Week 13 Newsletter

Recipe & Pic from A Family Feast

This simple Italian dish is PACKED with flavor! It makes a wonderful side dish but could also be stretched into a meal if paired with your favorite cooked grain and/or protein. 

1 bunch of Kale

4 tablespoons good quality extra virgin olive oil

5 large cloves fresh garlic, peeled but left whole

1 pint cherry tomatoes or 1 large heirloom tomato, chopped

2 tablespoons balsamic vinegar

To clean the kale grabb the leaves with your fingers on the thick end of each stem and pull down, ripping all of the leaves from the stem. Once you get the hang of this, you can go pretty fast removing the leaves. Discard stems. Lay the leaves out and cut across the grain then a few slices down the center to yield bite-sized pieces. Place in a salad spinner and rinse thoroughly, then spin to remove most of the water. Some water still clinging to leaves is fine and helps in cooking.

In a large sauté pan or skillet, heat oil over medium heat until hot then lower flame to medium low and add the garlic. Cook the garlic for about five minutes until golden brown on the outside and soft on the inside, flipping to cook all sides.

Add the tomatoes and continue to cook for 5-7 minutes until they blister and start to burst. Use the back of a wooden spoon and flatten and break up the garlic, as well and crushing about half of the tomatoes.

Add the kale and toss, then cook for five minutes covered. Remove the cover and cook for up to five more minutes until tender and any liquid has evaporated.

Sprinkle on the vinegar, toss then serve immediately.

Recipe: Tuscan Ribollita Soup

2021 Week 12 Newsletter

Recipe & Pic from The Original Dish

I don't want to suggest that we're anywhere near Soup Season (otherwise known as Fall), perish the thought! But since the evenings have been a bit chilly recently I thought I'd share a recipe for a delicious soup that will incorporate several of the veggies in your box this week! 

~Rae

¼ olive oil, plus more as needed

1 medium onion, diced

4 medium carrots, peeled + diced

2 celery stalks, diced

4 garlic cloves, very thinly shaved or minced

kosher salt

freshly cracked black pepper

2 tbsp tomato paste

¼ tsp red pepper flakes

1 cup red wine

1 can (28 oz) crushed tomatoes (or the equivalent amount of chopped fresh tomato)

1 qt chicken stock

1 parmesan rind

½ lb fresh, crusty whole grain bread, torn into ½” pieces

1 large bunch swiss chard, stemmed + roughly chopped

1 (15 oz) can butter beans, rinsed + drained

garnishes: red pepper flakes, chopped parsley, freshly grated parmesan cheese

Heat a large, heavy-bottom pot or Dutch oven over medium heat. Add the olive oil. When the oil is hot, add the onion, carrots, and celery. Let sauté for about 8 minutes until tender and slightly caramelized. Season with salt and black pepper. Stir in the garlic and let cook for another minute or so.

Stir in the tomato paste and red pepper flakes. Let cook and caramelize for about 2 minutes. Pour in the red wine. Simmer for another 2 minutes. Add the tomatoes, chicken stock, and parmesan rind.

Bring the soup to a boil, and then reduce the heat to medium-low. Simmer the soup for about 30 minutes, stirring occasionally.

Meanwhile, heat a large skillet over medium heat. Coat the bottom with a generous amount of olive oil. Add the torn bread and toast until golden and crispy, stirring often. Season with a pinch of salt.

Stir the swiss chard and butter beans into the soup and heat through. When you’re ready to serve, stir in the bread. Taste the soup and season with salt and black pepper to taste.

Serve the soup with a drizzle of olive oil, a sprinkle of red pepper flakes, a good amount of freshly grated parmesan cheese, and parsley over top.

Recipe: Pasta With Chard & Brown Butter

2021 Week 12 Newsletter

Recipe & Pic From Alexandra Cooks

This is a super simple way to add your chard (or other hardy leafy green) to a pasta dish! Try including other roasted veggies (like peppers), chopped tomatoes, or even just a bit of basil. 

8 cups (about 9 oz.) packed baby Swiss chard, baby kale or spinach*

1 tbsp. kosher salt

1/2 lb. (8 oz.) orecchiette

6 tbsp. unsalted butter

1 cup walnuts

a handful (about 1/4 cup) of grated Pecorino or Parmigiano

salt and freshly cracked pepper, to taste

Place greens in a large bowl and cover with cold water. Let sit for five minutes to allow any dirt to settle. Scoop greens from water and place in a large colander to drain. Any water clinging to the leaves is just fine.

Fill a large pot with water and bring to a boil. Add the tablespoon of salt and stir in the pasta.

In a large sauté pan (large enough to fit the pasta and greens) melt the butter over medium heat. Once the butter begins turning brown and smelling nutty, turn off the heat.

Meanwhile, in a small sauté pan over medium heat, toast the walnuts until they become lightly browned and fragrant, about 10 minutes. (Alternatively, toast the walnuts on a baking sheet at 350F for 8 to 10 minutes—watch closely to prevent burning.) Place the toasted walnuts in a tea towel and rub together to remove papery skin. Transfer walnuts to a sieve and shake again to remove any additional skin. I know this is fussy, but it makes a difference. Set aside.

Boil pasta till al dente. Reserve one half cup of the cooking liquid and set aside—you might not even need this, but it can be nice to have on hand. Drain pasta directly over the colander filled with the greens.

Bring the brown butter back up to temperature over medium or medium-high heat; add the pasta and greens to the pan. Add the walnuts and toss to coat. Grate cheese over top and toss again. Taste. Add more salt (if you have salted the cooking water with the tablespoon of kosher salt, you shouldn’t have to add too much more salt) and pepper to taste. If necessary add some of the pasta cooking liquid to the pan—it’s nice to have reserved pasta cooking liquid on hand if you make this ahead and need to reheat it, but just beware that the cooking liquid is salty. Serve pasta, passing more cheese on the side.

Recipe: Black Beans & Rice With Roasted Peppers & Garlic

2021 Week 12 Newsletter

Recipe & Pic from The First Mess

This is another one of those great cheap and easy flex dishes that can be instantly changed up depending on what toppings/garnishes you are feeling! Try some sliced avocado and a dollop of sour cream and scoop it up with tortilla chips or spoon it into taco shells. Throw a fried egg on top for some extra protein and include a side salad with a creamy dressing- beans and rice don't have to be boring! 

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1-2 sweet peppers of choice

1 fresh jalapeno

½ medium white onion, sliced

1 cup cherry tomatoes, halved or 1 cup chopped

3 garlic cloves, peeled

1 tablespoon avocado oil

sea salt and ground black pepper, to taste

1 cup brown basmati rice, rinsed thoroughly

1 15½ oz can black beans, drained and rinsed

1 tablespoon tomato paste

½ teaspoon soy sauce

2 ¼ cups filtered water

juice of 1 lime

handful chopped cilantro

Preheat the oven to 400°F. Line a baking sheet with parchment paper.

In a small-medium soup pot or medium braiser-style pot, dry toast the cumin and coriander over medium heat until fragrant. Transfer the toasted spices to a spice grinder and grind until spices are powdered. Set aside.

Remove the stems and seeds from the sweet peppers and jalapeno. Cut the peppers into rustic, 2-inch-ish pieces and place them on the baking sheet.

Place the sliced onions, tomatoes, and garlic cloves on the baking sheet as well. Toss the vegetables with the ground cumin and coriander, avocado oil, salt, and pepper. Slide the vegetables into the oven and roast for 20 minutes, or until lightly browned and uniformly soft.

Let the vegetables cool slightly before transferring to a blender or food processor. Pulse the mixture a few times until you have a chunky paste. You’re just trying to avoid large pieces of garlic and chili. Scrape this mixture into the soup pot from earlier.

Add the rice, beans, tomato paste, soy sauce, and water to the pot. Set the pot over medium heat and bring to a boil. Lower the heat to a simmer and cover. Cook the rice and beans for 40 minutes, or until most of the liquid is absorbed and the rice is tender. Check the pot and stir every 10-15 minutes or so. Add more water if necessary.

Take the pot off the heat and let it sit for 5 minutes with the lid on. Then, remove the lid and stir in the lime juice, cilantro, and a good pinch of salt. Serve the black beans and rice hot.

Recipe: Curried Kohlrabi Fries

2021 Week 12 Newsletter

Recipe & Pic From Dishing Up The Dirt

Roasted kohlrabi is just so sweet and tender, and now that we're temporarily enjoying some cooler evenings, I feel confident in telling you to heat up your oven again! Serve these on their own as a snack or as a side for burgers.

~Rae

Cilantro-Yogurt Sauce

3/4 cup full fat plain yogurt

1 small clove of garlic, minced

2 Tablespoons minced cilantro

1 teaspoon honey

1 teaspoon extra virgin olive oil

pinch of salt

Curried Kohlrabi Fries

1 1/2 - 2 pounds kohlrabi, peeled

2 1/2 Tablespoons chickpea flour (can sub with all purpose flour if need be)

1 teaspoon good quality curry powered

1/8 teaspoon crushed red pepper flakes

pinch of salt

4 Tablespoons peanut oil

Minced cilantro for serving

Flakey sea salt for serving

Whisk together all the ingredients for the yogurt sauce. Taste test and adjust flavors as necessary. Set aside.

Slice the peeled kohlrabi into 1/2 inch thick rounds Slice each round into thin strips (about 1/2 inch thick).

In a large bowl whisk together the flour, curry powder, red pepper flakes and salt. Add the kohlrabi and toss until evenly coated.

Heat the oil in a large heavy bottom cast iron skillet over medium-high heat. When hot, add the kohlrabi in a single layer (you may have to work in batches). Cook on one side until browned, about 2 minutes. Flip and continue to cook until all sides are a dark-golden brown. The whole process of frying should only take about 5-6 minutes. Remove from the heat and drain on paper towels.

Serve with minced cilantro, flakey sea salt and the yogurt dipping sauce.

Recipe: Blistered Green Beans & Tomatoes

From 2021 Week 11 Newsletter

Recipe & Pic From Dishing Up The Dirt

When most of us were growing up, charred bits on your food meant you had overcooked things and dinner was ruined, but we have since learned to love the slightly bitter, slightly smoky flavor of blistered veggies. This is a great way to use your crisp beans, succulent tomatoes, and pungent garlic all in one dish- it's the epitome of summer abundance! 

1/4 cup butter or cooking fat of choice

1 lb green beans, trimmed

fat pinch of salt

1 1/2 cups cherry tomatoes

4 large cloves of garlic, finely chopped

1 jalapeño pepper, finely chopped

2 Tablespoons low sodium soy sauce

1/4 cup thinly sliced basil (optional)

Heat 2 Tablespoons of the butter in a large cast iron pan over medium-high until melted. Add the green beans (you may need to do this in batches) and cook, covering the pan as needed if the butter is spattering until browned underneath. About 3 minutes. Using tongs flip the beans and brown on the other side for a few more minutes. Continue to cook and turn beans until they are lightly blistered on all sides. Remove the beans to a plate and set aside. Add the remaining butter to the pan and toss in the tomatoes. Cook, undisturbed for about 2 minutes or until they blister up a bit on the bottom. Toss the tomatoes and cook for one more minute. Add the garlic and jalapeño and continue to cook, tossing every so often until the garlic is browned, the pepper is softened and the tomatoes are blistered. Add the green beans back to the pan and drizzle in the soy sauce. Toss everything together and throw in the basil. Taste for seasonings and adjust if needed.

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: Magic Paste Quick Kimchi

From 2021 Week 11 Newsletter

I always end up sharing this recipe from chef Bill Kim every year because I am such a huge fan-girl! I wasn't too crazy about Kimchi until I tried his incredible flavor combination and simple method. With this recipe you can turn just about anything into Kimchi and if you're not adding your Joi Choi to a stirfry or salad this week, consider using it here!  I love kimchi in fried rice, topping a rice bowl with other roasted veggies, added to soups, dressings, or even dumplings. It's a punch of spicy umami flavor that will enhance so many dishes in interesting ways. (Pic is from the amazing food blog Wild Greens & Sardines where I first encountered Magic Paste) 

~Rae

1-inch piece of ginger, grated
5 cloves of garlic, grated
2 tablespoons fennel seed, ground to a powder
1/4 cup toasted sesame oil
1/4 cup fish sauce (more to taste)
1/4 cup Korean chile flakes

Combine all ingredients in a bowl. Stir until well combined.

1 bunch Joi Choi, Bok Choy, or 1 head Napa Cabbage chopped into roughly 2-inch squares
3 cups water
1/3 cup kosher salt
1/2 cup thinly sliced white onion (optional)
1 batch Magic Paste

Place cabbage in a large, heat-proof bowl. Bring water to a bowl, stir in the salt and stir until it dissolves. Pour the salted water over the cabbage and let sit for 15 minutes. Drain the cabbage in a colander, rinse thoroughly with cold water and then drain well.

Combine the cabbage, onion, and magic paste in a mixing bowl. Toss until well combined. Store in an air-tight container in the refrigerator until ready to serve (preferably the same day).

Recipe: Carrot Ginger Dressing

From 2021 Week 11 Newsletter

Recipe & Pic from Cookie & Kate

After the better part of a summer spent eating salads it's time to mix things up with some creative dressings! This recipe is smooth, creamy, and would pair well with other recipes with Asian flavors (you might even consider trying it with your Joi Choi). The trick is to blend it REALLY WELL to avoid chunks!

⅓ cup extra-virgin olive oil

⅓ cup rice vinegar

2 large carrots, peeled and roughly chopped (about ⅔ cup)

2 tablespoons peeled and roughly chopped fresh ginger

2 tablespoons lime juice

1 tablespoon plus 1 teaspoon honey

1 ½ teaspoons toasted sesame oil

¼ teaspoon salt, more to taste

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.

Serve over greens and any other ingredients you’d like. Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Recipe: Linguini With Roasted Fennel

2021 Week 9 Newsletter

Recipe From Platings & Pairings

This recipe makes the most of fennel's delicate anise-flavored sweetness while also satisfying all of your cravings for something indulgently rich and creamy! You might also try tossing the pasta with a basil (or fennel frond) pesto.

10 Ounces Fresh Linguine

1 Fennel Bulb

1 Tablespoon Olive Oil

2 Tablespoons Butter

⅓ cup Part-Skim Ricotta Cheese

3 cloves Garlic (minced)

1 Lemon (zested and quartered)

¼ cup chopped basil

1 Shallot (minced)

¼ Cup Breadcrumbs

Salt and Pepper

Preheat the over to 450.

Slice fennel bulb into ½in strips, toss with olive oil and salt and pepper, and roast 18-20min, or until tender and golden. While the fennel roasts combine the ricotta with the juice of two lemon wedges and season with salt and pepper to taste. Melt butter in a large skillet and cook garlic and shallot until fragrant and browned. Add breadcrumbs and toast until browned. Transfer to a small bowl and wipe out the pan.

Combine lemon zest, juice from the remaining two lemon wedges, ½ cup water, and 2 tbs olive oil in the skillet- heat to boiling, stir to combine, and remove from heat.

Cook the pasta until al dente, drain, and add it to the skillet with the sauce. Add fennel and cook, stirring occasionally until pasta is well coated in the sauce.

Remove from heat, toss with basil, and top with breadcrumbs and ricotta. 

Recipe: Breakfast Pizza With Scallions

2021 Week 9 Newsletter

Recipe From A Couple Cooks

If you've never put eggs on a pizza before this may seem a little crazy but trust me, you'll never go back! This is such a great flex recipe as well- smear some pesto on the dough before adding the eggs and cheese, throw some chopped tomatoes on top, or roasted fennel! Round the whole meal out with a caprese or green salad on the side (or piled on top!).

1 ball of your favorite pizza dough

4 green onions

¾ cup shredded mozzarella cheese

½ cup shredded Pecorino Romano cheese

2 eggs

Olive oil

Kosher salt

Place a pizza stone in the oven and preheat to 475°F. OR preheat your pizza oven (here’s the pizza oven we use).

Prepare the toppings: Slice the green parts off of the scallions so they form long ribbons. In a small skillet, heat ½ tablespoon olive oil. Add the scallions and sauté until slightly tender, stirring, for 1 minute. Remove from the heat.

When the oven is ready, dust a pizza peel with cornmeal or semolina flour. (If you don’t have a pizza peel, you can use a rimless baking sheet or the back of a rimmed baking sheet. But a pizza peel is well worth the investment!) Stretch the dough into a circle; see How to Stretch Pizza Dough for instructions. Then gently place the dough onto the pizza peel.

Quickly assemble the pizza: Brush olive oil over the dough and sprinkle with kosher salt. Sprinkle with the mozzarella cheese, then the Pecorino cheese. Top with scallions. Carefully crack two eggs on top and sprinkle with a bit of kosher salt.

Bake the pizza: Transfer the pizza to the pizza stone using the pizza peel, and bake until the egg white is set and the yolk is still runny, about 7 minutes.

Recipe: Chopped Caprese Salad

2021 Week 9 Newsletter

A Farm Favorite

his classic salad is so easy to make you can throw it together in your sleep, but there is just nothing to beat that rush of flavor that comes from combining tomatoes with basil, cheese, and a tangy dressing! Try serving it along with some crusty bread to help sop up the delicious juices.

1 pint cherry tomatoes, quartered, or 2 slicing tomatoes cut into hearty chunks

1 tbs balsamic vinegar

salt and pepper to taste

1 garlic clove, minced

8oz fresh mozzarella cheese, cut into ½in cubes and patted dry

2 tbs olive oil

1 handful of fresh basil, chopped

Toss all ingredients together in one bowl and let sit for 15-30min before serving to allow the flavors to combine (if you can even wait that long). 

Recipe: Lemon Cream Scones With Edible Flowers

Image from Sugar & Charm

2021 Week 8 Newsletter

Recipe from Sugar & Charm

Scones are such a lovely treat for breakfast (or a snack) and adding your edible flowers as decoration elevates a simple recipe to celebration-worthy levels! 

12 tbsp / 170 g unsalted butter, cold

3/4 cup / 174 g heavy cream

2 cups / 284 g unbleached, all-purpose flour

1/3 cup / 66 g granulated sugar

1 tbsp / 15 g baking powder

1/8 tsp salt

1 tsp grated lemon zest

To finish:

2 tsp heavy cream

edible flowers or petals

Cut the butter into 3/4 inch cubes and refrigerate for at least 30 minutes. Whip the cream until soft peaks form when the beater is lifted; cover and place in the refrigerator.

Place a baking stone or large baking sheet on a rack in the middle of the oven. Preheat the oven to 400 F. Line a second, smaller baking sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest. Add the chilled butter cubes and cut the butter in with a pastry blender, or rub in with your fingers, until the mixture resembles fine meal. Make a well in the center and add the whipped cream.

Using a rubber spatula or wooden spoon, fold in the whipped cream. Then knead the dough in the bowl until it just comes together.

Turn the dough onto a very lightly floured surface and knead about eight times, until it can be shaped into a smooth ball.

Cut the dough in half, and press each half into a rectangle of approximately 5 inches by 7 inches. Wrap each rectangle in plastic wrap and freeze for 20 minutes.

Using a 2-inch biscuit cutter, cut six rounds from each dough rectangle. Re-roll the scraps and place back in the freezer. Meanwhile, place the cut-out scones on the parchment lined baking sheet, and press an edible flower or a few petals into the top of each scone. Remove the remaining dough from the freezer, and cut out and decorate 3-4 more scones, placing them on the baking sheet. (If the baking sheet is full, you can place the remaining scones in the refrigerator and bake them later, after the first batch comes out of the oven.) Place the baking sheet in the freezer for five minutes.

Remove baking sheet from the freezer and brush the scones lightly with cream, being careful not to disturb the flowers.

Bake for 15-20 minutes, until the scones are just starting to brown. Remove from the baking sheet, and allow to cool on a wire rack.

Recipe: New Potatoes With Butter & Parsley

2021 Week 7 Newsletter

Recipe from RecipeTin Eats

This may seem like a pretty basic recipe but sometimes only the simplest of ingredients are required to really make a dish shine. These tender little buttery nuggets would make a wonderful side dish but you could also combine them with some of your green beans for a salad Nicoise! 

New potatoes

½ tbs salt , for cooking

2 tbs unsalted butter (no need to melt)

¼ tsp each salt and pepper (or more to taste)

2 tbs fresh parsley, finely chopped

Boil potatoes: Place potatoes in a large pot of cold tap water with 1 tbs salt. Bring to a boil over high heat, then lower heat to medium so they're simmering gently (this stops skin splitting). Cook for 10 – 15 minutes until there's no resistance when pierced with a knife. Alternatively, steam the potatoes.

Steam dry: Drain in colander then leave for a minute to let the potatoes steam dry (if wet, butter won't stick).

Toss with butter: Transfer to a bowl, add salt, pepper and butter. Toss to melt and coat.

Add parsley just before serving. Stir through, transfer to serving bowl and serve warm!

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.

Recipe: Crispy Smashed Beets

2021 Week 7 Newsletter

Recipe from Taste Cooking

You may have heard of the cook-smash-cook technique for preparing potatoes, and guess what- it works great for beets as well! Tender, slightly crisp, dark and richly flavored, what's not to love? This is another recipe that can easily go from side to main with the addition of a fried egg or two and some crusty bread on the side. 

1 bunch small to medium beets

12 garlic cloves, peeled

2 spicy red chilies cut into ½ inch slices (optional)

1 tbs olive oil plus ⅓ cup for panfrying

1 ½ tsp salt

6 scallions trimmed and cut into half inch pieces (some thinly sliced sweet onion is also nice)

flaky sea salt for finishing

Preheat the oven to 425°F. In a large bowl, combine the beets, garlic, chiles, and the 1 tablespoon of olive oil and toss to coat well. Season with the kosher salt. Transfer the mixture to a large Dutch oven or baking dish (deep enough so the beets don’t go over the rim), pour in 3 tablespoons of water, and cover tightly with foil.

Roast until the beets are very tender (a sharp knife should go in with barely any pressure), 45 minutes to 1 hour. Remove the foil and let the beets sit until they’re cool enough to handle but still warm.

Reserve the garlic and chiles, discarding any that got too dark. Transfer the beets to a cutting board (lined with parchment paper, to avoid staining the board), then use a small plate to, one by one, gently crush the beets to a relatively even thickness of 1/2 to 3/4 inch. Try to keep them mostly in one piece.

Heat the remaining 1/3 cup of olive oil in a large, heavy skillet over medium-high heat until shimmery. Cook the beets, in batches if necessary to avoid crowding, flipping once, until charred and crisp at the edges, about 3 minutes per side. It’s okay if they fall apart a bit—any little pieces will get extra crispy. As they’re done, use a slotted spoon to transfer them to a platter, leaving the oil behind.

When all the beets are ready, add the scallions and the reserved garlic and chiles to the pan and cook, stirring, just until fragrant, 1 to 2 minutes. Scatter the mixture over the beets, season with flaky salt, and serve.

Recipe: Roasted Aloo Gobi

Image from Bon Appetit

2021 Week 6 Newsletter

Recipe from Priya Krishna's “Indian-ish”

Priya Krishna's method for this recipe means you can cook the veggies ahead of time and then throw them in a pan with the spices and onions whenever you are ready to get dinner on the table- especially helpful on summer days when you want to get most of your cooking out of the way in the cool hours of the morning. I really enjoy this served with a quick sauce of yogurt mixed with minced garlic, a bit of hot pepper, salt, and a squeeze of lime juice. 

~Rae

2 medium russet potatoes, cut into 2"-long sticks

1 medium head of cauliflower, cut into small florets

5 Tbsp. extra-virgin olive oil, divided

1 tsp. cumin seeds

½ tsp. ground turmeric

1 small onion, finely chopped

1 Tbsp. thinly sliced ginger

Pinch of asafetida (optional, but really great)

Pinch of red chili powder

1 tsp. (or more) kosher salt

1 Tbsp. (or more) fresh lime juice

½ cup chopped cilantro leaves with tender stems

Preheat oven to 400°. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 Tbsp. oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

Transfer potatoes and cauliflower to a platter. Top with cilantro.