Archive for the ‘Eatwell Recipes’ Category
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May 16, 2012
2 cups basil leaves, packed
1 cup spinach leaves
½ cup Greek yogurt
3 tablespoons extra-virgin olive oil, divided
2 teaspoons salt, divided
1 to 2 teaspoons green garlic, minced
½ teaspoon Dijon mustard
½ teaspoon freshly ground pepper, divided
1 bunch chard, cut into ½-inch strips
1/3 cup slivered almonds, toasted
4 ounces grated Cheddar cheese
1 egg
½ cup plus 2 tablespoons breadcrumbs
1 teaspoon cayenne pepper
Olive oil or grapeseed oil, for frying
Place the basil leaves, spinach, yogurt, 2 tablespoons of the olive oil, 1 teaspoon of the salt, garlic, mustard and ¼ teaspoon of ground pepper in a blender. Blend until fully incorporated and bright green. Taste and add salt, if desired. Refrigerate until needed.
Bring a large pot of water to a boil. Add the chard and simmer for 4 minutes. Drain the chard and allow to cool slightly. Once cool enough to handle, squeeze out as much water as possible. Chop the leaves and stalks again and squeeze out any remaining water. Place the chard in a large bowl. Add the almonds, cheese, egg, breadcrumbs, cayenne, and the remaining salt and pepper to the chard. Combine with your hands or a spatula until well incorporated. Form the mixture into 8 patties, which should measure about 3-inches wide and 1-inch thick.
Pour enough frying oil into a large skillet to come ¼-inch up the sides. Fry the patties for about 3 minutes on each side, or until golden brown. Place on paper towels to absorb oil. Serve warm or at room temperature, with sauce on the side.
From marcussamuelsson.com
May 16, 2012
1 large bunch chard, leaves sliced into 1-inch wide ribbons
3/4 cup of the chard stems, trimmed and diced
1 spring onion, finely diced
1/4 cup chopped cilantro
2 to 3 tablespoons olive oil
1/2 to 1 teaspoon paprika
1 small green garlic bulb pounded with 1/2 teaspoon salt
Salt
Freshly ground pepper
Place all the ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly, and cook over low heat for 45 minutes. Check one or twice to make sure there’s enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.
Don’t be put off by the long cooking time. In the end the flavor goes far beyond what’s possible with a cursory blanching. A few spoonfuls suffice for a serving, or you can use this effectively as a seasoning for rice or lentils.
From Vegetarian Cooking for Everyone by Deborah Madison
May 16, 2012
1 tablespoon extra virgin olive oil
1 to 2 spring onions, chopped
1 bulb green garlic, stalks and papery layers removed, roughly chopped
1/2 cup rice
7 cups chicken or vegetable stock
1/2 cup parsley or cilantro leaves
A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
3/4 pound lettuce leaves, washed and coarsely chopped (8 cups)
A generous amount of freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish (optional)
Freshly grated Parmesan for garnish
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley or cilantro leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender.
Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.
From nytimes.com, submitted by Eatwell CSA member Lisa Puntillo
May 16, 2012
Any combination of greens such as lettuce, arugula, chard, spinach, shelled fava beans and/or cilantro
Green garlic
Pine nuts (optional)
Parmesan cheese (optional)
Olive oil
Salt
Freshly ground pepper
When my vegetable bin still hosts an abundance of Eatwell greens the day before the delivery of a new Eatwell basket, I create The Anything Green Pesto Sauce. It’s always different, always delicious, and incredibly simple to make.
Take whatever greens you want out of your vegetable bin. (The pesto sauce
I just made included lettuce, arugula, green garlic, mustard greens, turnip
greens, and parsley.)
Slice the vegetable mix up a bit (stems and all), wash and spin them in your
salad spinner, and add to your food processor. If there is no green garlic
already in the vegetable mix, add some garlic. (It’s not necessary, but you
may also want add some pine nuts and Parmesan cheese.)
Add enough olive oil that you estimate will convert your veggies to sauce-
like consistency. Turn on the food processor and let it transform your mix into a pesto sauce. Add more olive oil if necessary. Any pesto sauce that you won’t eat in a few days, you can put in separate small jars for freezing.
From Eatwell CSA Member Bob Siegel
May 9, 2012
8 ounces whole wheat pasta, linguine or spaghetti
1 bunch kale
1 cup part skim Ricotta cheese
2 tablespoons lemon olive oil (or exrtra-virgin olive oil), plus more for drizzling over the top
1 to 2 ounces chopped raw, unsalted, shelled pistachio nuts
1/2 to 1 cup grated Parmesan-Reggiano cheese
Zest of 1 or 2 lemons
Fill a large pot or pan (4-5 quarts) with water. Place over medium high heat and bring to a boil. While you are waiting for the water to boil, trim the kale. If the leaves are small and tender, trim off the bottom stem, then crosswise into thin ribbons or strips. If the leaves are larger, cut out the center rib, then cut across into thin ribbons.
When the water is at a boil, add a tablespoon of salt. Add the kale ribbons and cook for 4 minutes. Lift the cooked kale out with tongs or a slotted spoon and set aside (don’t drain the water yet). While the water is still boiling, add pasta and cook according to package directions.
When the pasta is done, save a little of the cooking water and set aside. Drain the pasta and place back in the hot pan with the heat off. Add a little salt and pepper.
Add the ricotta cheese and 1 tablespoon of the olive oil. Toss until creamy. If you want it to be creamier, add a little of the reserved pasta cooking water. Add the kale. Place the pasta in warmed, wide shallow bowls. Top with a little more olive oil if desired, plus the pistachios, parmesan and lemon zest.
From afoodcentriclife.com
May 9, 2012
1 head Wakefield cabbage
1/2 bunch Italian flat-leaf parsley
1 tablespoon crème fraîche or sour cream
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
3 tablespoons olive oil
2 tablespoons cider vinegar
1 to 2 tablespoons dried chives
2 tablespoons finely chopped capers
Salt
Pepper
Core the cabbage and slice into 6 wedges. Feed through the food processor, fitted with the thin slicing disk. Feed the parsley in after it.
In a large bowl, whisk together the crème fraîche (or sour cream), mustard, anchovy paste, olive oil, vinegar, chives, and capers until combined. Season liberally with salt and pepper. Add the shredded cabbage and parsley, and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 1 hour. Serve.
From seriouseats.com
May 9, 2012
1 bunch of turnips, roots trimmed and leaves roughly chopped
Fine sea salt
1/2 to 1 cup shelled fresh fava beans
8 large eggs
3 tablespoons whole milk
3 tablespoons extra-virgin olive oil
1 spring onion, leaves cut on the bias crosswise and bulb diced
Any herbs you have on hand
Freshly ground black pepper
In a large saucepan, cover turnips with water by 2 inches. Add 1 teaspoon salt. Bring to a boil and cook until just tender, 15 to 25 minutes, depending on size. Meanwhile, bring a medium saucepan of water to a boil. Add fava beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins. Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes. Drain fava beans again. Drain turnips, transfer to a wire rack and let stand until cool enough to handle, then very thinly slice into rounds.
Heat oven to 400°. In a bowl, whisk together eggs, milk and 3/4 teaspoon salt.
Heat oil in a 9-inch ovenproof nonstick skillet over medium-high heat. Add spring onions and turnip greens, reduce heat to medium and cook, stirring occasionally, until tender, about 7 minutes.
Remove pan from heat; arrange turnips in pan over onions in concentric circles along with turnip greens, overlapping slightly. Sprinkle with herbs and fava beans; top with generous grinding of pepper. Return pan to medium-low heat and cook 1 minute. Whisk together egg mixture once more and pour into pan; continue to cook until edge of frittata begins to set, 2 to 3 minutes, then place in oven and bake until just set, about 15 minutes. Slide frittata onto a serving platter. Cut into wedges; serve hot or at room temperature.
Adapted from lacucinaitalianamagazine.com
May 2, 2012
1 fennel bulb, trimmed, quartered (core trimmed but left intact), and very thinly sliced (preferably on a mandoline)
7 ounces sugar snap peas, thinly sliced lengthwise
2 tablespoons fresh tarragon
1 tablespoon plus 2 teaspoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
Toss fennel with sugar snap peas, tarragon, lemon juice, olive oil, and salt. Serve immediately.
From wholeliving.com
May 2, 2012
1 pound bucatini
1 pound fava beans
1 tablespoon green garlic, minced
2 tablespoons olive oil
1 tablespoon butter
Freshly grated Pecorino
Salt and pepper to taste
Bring two pots of water to boil, both salted. In the meantime, split the fava bean pods and remove the beans within. Prepare a bowl filled with ice water, then blanch the beans for about 2 minutes. Remove to the ice bath, then slip off the skins to reveal the bright green bean within.
Cook the bucatini until 1-2 minutes before al dente.
Meanwhile, heat the olive oil in a skillet over medium heat and sauté the green garlic until fragrant, about 1 to 2 minutes. Add the fava beans and a splash of water and cook gently until the beans are tender. Season with salt and pepper.
Add the drained pasta to the skillet along with the butter and a little pasta water. Toss to combine, then swirl the pasta around the skillet for a few minutes until the pasta finishes cooking and a sauce has formed.
Remove the pasta to bowls, top with grated cheese and serve immediately. Finish with olive oil or pasta water if too dry.
From seriouseats.com
May 2, 2012
1 bunch of turnips, grated
2 large egg whites
1/4 cup whole wheat flour
Kosher salt
1/2 cup fresh parsley
Whisk the egg whites, whole wheat flour and 2 liberal pinches of salt to make the batter. Chop up a handful of parsley, and add it and the grated turnips to the batter. Mix well to coat everything.
Heat a skillet over medium heat and spray with non-stick cooking spray. Form a cake and add it straight to the skillet. Cook for about 4 minutes on each side until it is brown and stays together.
From greenlitebites.com
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