Stir-Fried Joy Choi with Roasted Peanuts

-Fry 3-4 TBS whole raw peanuts in 1 tsp peanut oil until golden brown.

-Chop up the peanuts with 1/8 tsp red pepper flakes and a pinch of sea salt and set aside.

-Slice the stems off of 1 bunch of joi choi, and cut the stems into ½ inch pieces. Leave the leaves whole.

-Mince up 2 tsp fresh ginger.

-Put a wok or sturdy pan over high heat and add 1 more tsp peanut oil.

-When hot, add the ginger and stir-fry for a minute.

-Then add the joi choi stems and leaves and stir-fry until wilted and glossy.

-Mix together the following:

2 TBS soy sauce

1 tsp cornstarch mixed

3 TBS cold water or broth

-Add to the pan and stir-fry for another 1-2 minutes.

-Add the crushed peanut mixture and serve warm.

Provalone, Mushroom and Leek Frittata

-Place a rack in upper third of oven; preheat oven to 350 degrees.

-Thinly slice 1 cup of chanterelle mushrooms.

-Rinse 3-4 leeks under running water, then cut in half and wash again between the layers.

-Cut the leeks into thin half moon shaped pieces.

-Add the sliced mushroom to a large skillet (don’t add any oil or liquid).

-Cook over medium heat stirring often until all the moisture from the mushrooms has evaporated and they’re dry.

-Then add 1 TBS ghee or butter to the skillet.

-Add leeks; cook, stirring often, until softened, about 5-6 minutes.

Meanwhile, whisk together the following:

12 large eggs

1/2 cup crème fraîche or sour cream

2 TBS coarsely chopped flat-leaf parsley

1/2 cup provalone cheese

Season with sea salt and pepper

-Increase the heat to medium-high and add another TBS of ghee to the skillet.

-Pour the egg mixture over the mushrooms, shaking the pan to evenly distribute mixture.

-Cook the frittata, without stirring, until its edges begin to set, about 5 minutes.

-Sprinkle another 1/4 cup Fontina cheese over eggs and transfer skillet to oven.

-Bake frittata until golden brown and center is set, 25-30 minutes.

-Serve warm or at room temperature.

Braised Roma Beans with Tomatoes and Garlic

-Tip and tail 3/4 pound of Roma or green beans and cut into 1.5 inch segments.

-Chop 1 shallot or 3 leeks into fine dice.

-Chop up the following:

2 cloves of garlic

2 sprigs rosemary or 1/2 a bunch of parsley

-Add 1 TBS ghee to a large frying pan.

-Add the beans along with the following:

10 chopped Kalamata olives

1 tsp drained capers

The chopped garlic

The chopped herbs

-Let cook for 5 minutes.

-Add 1 small can of stewed tomatoes and mash them a little with a potato masher or fork.

-Bring to a boil then reduce heat to medium-low and simmer for about 15 minutes.

-Uncover and cook to evaporate any excess liquid.

-Stir in some sea salt and freshly ground black pepper to taste.

-Serve sprinkled with freshly grated Parmesan cheese or some crumbled feta if desired.

Braised Roma Beans with Garlic and Herbs

The pretty white Roma beans in your boxes this week are perfect for braising!

-Place 3/4 of a pound of Roma beans in a bowl of cold water and rinse until beans are free of debris.

-Tip and tail the beans, then cut the them into 1.5 inch segments.

-Chop up 2-3 stems of rosemary or 1/2 a bunch of parsley.

-Dice up 1 small onion or shallot or 2-3 leeks.

-Saute the allium of your choice in 2 tsp ghee or butter until just tender.

-Then add the following:

The chopped herbs

2 cloves of finely chopped garlic

1/2 tsp sea salt

-Add the beans and stir well, letting brown for about 3 minutes.

-Pour in a splash of wine or a little sherry to de-glaze the pan.

-Then add 1/2 cup chicken or vegetable broth and stir well.

-Let the beans cook/sauce reduce for about 7-10 minutes over med low heat.

-Serve hot.

Summer Squash Almond Cake with Vanilla Cream Cheese Frosting

This beautiful cake is gluten free.

-Preheat your oven to 350 degrees.

-Butter an 8-inch round, 2-inch deep cake pan.

-Line with parchment and butter paper.

-Whisk together the following:

1½ cups of almond flour

¼ cup plus 2 TBS potato starch

1¼ tsp baking powder

¼ tsp sea salt

-Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water.

-Add 3 large eggs and whisk until foamy, about 1 minute.

-Whisk in ½ cup packed brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes.

-Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.

-Melt ½ stick of butter.

-Grate 2 medium or 1 large squash and then squeeze out most of the liquid.

-With a rubber spatula, gently fold together the following:

The melted butter

The flour mixture

The grated zucchini

1 TBS vanilla

-Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.

-Let cake cool completely in pan on a wire rack. Invert onto a cake platter.

For the frosting:

With mixer, beat together the following:

5 TBS room-temperature butter

8 ounces cream cheese, room temperature

1 tsp vanilla

Beat until fluffy, about 3 minutes.

-Add 1/3 cup confectioners' sugar and beat until combined.

-Spread on top of cake when cake is cool.

Beans with Crunchy Peanut-Lemon Coating

rom Mollie Katzen’s Vegetable Dishes I Can’t Live Without.

-Place 1 cup unsalted peanuts in a blender and grind briefly until they form a coarse meal. Set aside.

-Mince up 2 TBS fresh ginger and 3 cloves of fresh garlic.

-Zest a lemon until you have ½ tsp of lemon zest.

-Place a large deep frying pan over medium heat.

-Add 1 TBS ghee or lard and the minced ginger and sauté for a few minutes.

-Add the crushed peanuts, the lemon zest and the garlic.

-Cook over medium low heat for 8-10 minutes, stirring often until the peanuts are lightly toasted.

-Transfer to a bowl and stir in a pinch of salt.

-Tip and tail 1 pound of beans then cut them into 1½ inch lengths.

-Wipe out the pan then return it to medium high heat.

-Add another TBS ghee or lard and then add the green beans.

-Stir-fry for 5 minutes, then sprinkle with ¼ tsp salt and a big pinch of red pepper flakes.

-Add the peanut mixture and 1 TBS fresh lemon juice, tossing it all together. Serve hot.

Garlicky Glazed Dragon's Tongue Beans

This recipes works well for both Dragon’s Tongue and green beans.

-Wash, trim and cut 3/4 pound of beans into 3-inch lengths.

-To make the stir-fry sauce add the following together in a small bowl:

¼ cup soy sauce

3 TBS sake

1½ TBS sugar

½ cup water

-Stir to dissolve sugar.

-Set aside.

-Heat 1½ TBS ghee or extra virgin olive oil in a wok until very hot.

-Add 4 cloves of finely chopped garlic and stir-fry over high for about 15 seconds.

-Add beans and stir-fry over high heat for about 1 minute.

-Add sauce mixture and heat until boiling.

-Cover, reduce heat to medium and cook for 5 minutes.

-Uncover, increase heat to high and cook stirring occasionally until sauce is reduced to a glaze and beans are just tender.

-Serve hot or at room temperature or even cold the next day.

Caesar Salad

For the dressing, add the following to the blender:

1 egg yolk (use raw if from a reliable source otherwise omit)

1/4 cup extra virgin olive oil

The juice of half a lemon

1 smallish garlic clove put through a garlic press

A few anchovies for a dash of anchovy paste (optional)

A generous amount of sea salt and black pepper to taste

-Blend until well combined.

-Slice 1 romaine lettuce into thin strips, then wash and spin dry.

-Toss the lettuce with the dressing.

-Sprinkle with 1/2 cup finely grated Parmesan Cheese and serve.

Caramelized Onions

-Take the peels of 2 large onions (or 3-4 smaller ones).

-Cut in half through the root end of each onion.

-Cut the root end of each onion half off by cutting with your knife on either side to make a V.

-Lay the onion so that what was the root end is facing you, then thinly slice lengthwise.

-Repeat on remaining onion halves.

- Heat 2 TBS unsalted butter in a large saucepan over medium until melted and sizzling. (Using a pan that also has a wide base gives water room to evaporate, allowing the onions to caramelize rather than steam.)

-Add the sliced onions.

-Season with a ¼ tsp sea salt.

-Reduce heat to medium-low and continue to cook onions, stirring every few minutes to prevent them from sticking and coloring too much in any one place, until brown and caramelized, 20-25 minutes.

Let onions cool in the pan, then use or transfer to an airtight container where they will keep for up to a week.

Spicy Orechiette with Tuna, Fresh Peas and Lemon

-Bring a large pot of salted water to a boil.

-Cook 1 pound of Orechiette according to package directions.

-Shell ¾ of a pound of peas.

-While pasta cooks, heat olive oil in a small skillet medium heat until shimmering.

-Slice 2 cloves of fresh garlic into thin slices.

-Add the garlic and ½ tsp chili flakes and cook, stirring until fragrant, about 1 minutes.

-Transfer mixture to a bowl and set aside.

-30 seconds before pasta is done, add peas to the boiling water.

-Drain pasta and peas, reserving ½ cup of cooking liquid.

-When pasta is cooked, return pasta to now-empty pot.

-Add 1 (5-ounce) can tuna packed in olive oil, preferably Italian, breaking it into chunky flakes as you add it.

-Add the garlic and chili oil mixture to pasta and set over high heat.

-Add reserved pasta cooking liquid along with the following:

1 TBS grated lemon zest

2 TBS lemon juice

¼ cup chopped fresh dill, cilantro or parsley

-Simmer, stirring constantly until the sauce coats the pasta and thickens.

-Season to taste with sea salt and pepper and serve immediately.

A Delicious Way to Eat the Empty Pods of Shell Peas

It always seems sad to compost empty shell-pea pods once you’ve shucked and eaten the peas. There’s still a lot of nutrients and flavor in the pods, so with a few steps you can turn the shells into a pretty green puree to use in sauces and pasta dishes.

-Blanch the pea shells by adding them to a pot of boiling water.

-Cook for 1 minute, then drain, reserving a little of the cooking liquid.

-Transfer the peas to a blender and puree shells with a little of the cooking liquid.

-Once it’s pretty smooth, you want to strain the puree right into a bowl that’s set over another bowl full of ice water. (Chilling the puree immediately preserves the bright green color, otherwise, the puree will turn brownish.)

-Here are a few suggestions for using your pea puree:

• Fold into pasta dishes

• Combine with ricotta cheese and spread onto bread as a crostini

• Use as a sauce

• Use as a garnish

• Mix into smoothies or juices
 

Spaghetti with Fresh Garlic

-Bring a large pot of well-salted water to a boil over high heat.

-Meanwhile, cut the roots off of a fresh garlic head with the stem still attached.

-Cut about 3-4 inches off of the bottom of the stem, where it is most tender, then discard roots and the rest of the stem/leaves.

-Peel 1 or 2 layers off of the stem piece and cut it in half and then thin strips. Chop into small dice.

-Peel 6-8 cloves of garlic, then slice into thin slivers.

-Heat 2 TBS extra-virgin olive oil in a 10-inch straight-sided sauté pan over low heat.

-Add the chopped stem and slivered garlic along with 2 big pinches of sea salt; stir to coat.

-Cover and cook, stirring frequently, until wilted and softened, 7-8 minutes.

-Remove the pan from the heat.

-Add 8 ounces thin spaghetti to the boiling water and cook until just al dente, about 1 minute less than package timing.

-Set aside about ½ cup of the cooking water and drain the pasta.

-Return the sauté pan to low heat.

-Add the spaghetti and ¼ cup of the cooking water; toss well.

-Add ¼ cup finely grated Parmigiano and 2 TBS of the water; toss again.

-Season to taste with salt and pepper, adding the remaining water if the pasta seems dry.

-Serve in heated pasta bowls, sprinkled with additional Parmigiano.

Quick Pickled Fresh Onions

-Wash a quart glass mason jar with lid in hot, soapy water and rinse well.

-Combine ½ cup water with the following in a saucepan.

1.5 cups vinegar

3 TBS sea salt or kosher salt

3 TBS sugar

-Bring to a boil then cook until sugar and salt have dissolved; remove from heat and set aside.

-Slice 2 fresh onions into ¼ inch thick rings.

-Fill jar halfway with onion slices.

-Add 1 garlic scape (optional); cover with remaining onion slices, packing them with the back of a clean spoon. Leave ¾ inch of space beneath the rim.

-Pour hot liquid over onions, covering them by ¼ inch and leaving ½ inch of space beneath the rim.

-Place lid on jar and let stand until cool.

-Store in the refrigerator and serve within a week.

Fresh Onion Fritters

-Peel 2 fresh onions and cut in half.

-Then cut into ¼ inch thick half-moons.

-Separate the onions into individual slices.

-Mix the onions well with the following:

⅛ tsp red chili powder

1 tsp finely grated fresh ginger

3 TBS cilantro, chopped

1 fresh hot green chili, cut into rounds (optional)

½ tsp ground cumin

A generous pinch of ground turmeric

-Dust with 4 TBS chickpea flour (or gram flour), but do not mix it in just yet.

-About 15 minutes before eating, add a pinch of sea salt.

-Hand-mix the onions into the dry ingredients, mashing it all for about 5 minutes, or until the slices clump together.

-Put 1 cm of oil in a frying pan over a medium heat.

-Meanwhile, make 12 rough patties from the onion mixture, placing them in a single layer on a board or plate as you make them, onion pieces will stick out, but that is how it should be.

-When the oil is hot, turn the heat to medium-low and add half the patties in one layer.

-Fry for 1 minute, flip, and fry for another minute.

-Flip again. Fry for another 30 seconds or so on each side until reddish-gold and crisp.

-Drain on kitchen paper.

-Make a second batch the same way.

-Serve hot with some chutney.

Garlic Scape Carbonara

-Set a pot of water to boiling on the stove.

-Add ½ pound of pasta (campanella, fettuccini or penne would be nice).

-Then stir a tsp of sea salt into the water.

-Chop 1 bunch of garlic scapes into small dice, using the whole scape except for the last 2-3 inches of the flower bud.

-Chop 4-6 strips of bacon into pieces then cook over medium heat until browned.

-Remove the bacon pieces with a slotted spoon.

-Add the chopped scapes to the same pan and cook until soft (2-3 minutes).

-Remove from the pan with a slotted spoon. (Drain both the bacon and the garlic scapes on a paper towel).

-Whisk together the following:

2 large eggs

¼ tsp sea salt

¼ tsp red pepper flakes

-When the pasta is done, quickly remove it from the stove and set a different burner to low heat.

-Drain the pasta and add it back to the pot, on the burner set to low.

-Stir in the garlic scapes and bacon.

-Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don't let it overcook or it will be gloppy.

-Grate ½ cup of Romano cheese.

-Sprinkle in the Romano cheese, a little at a time and stir to combine. Don't add it all at once or it won't mix throughout the pasta as well.

-Serve immediately.

Zucchini Almond Cake with Cream Cheese Frosting

This beautiful cake is gluten free.

-Preheat your oven to 350 degrees.

-Butter an 8-inch round, 2-inch deep cake pan.

-Line with parchment and butter paper.

-Whisk together the following:

1½ cups of almond flour

¼ cup plus 2 TBS potato starch

1¼ tsp baking powder

¼ tsp sea salt

-Set a large heatproof bowl over (not in) a pot with 1 inch barely simmering water.

-Add 3 large eggs and whisk until foamy, about 1 minute.

-Whisk in ½ cup packed brown sugar and continue to whisk until mixture is fluffy and sugar is dissolved, 3 minutes.

-Remove bowl from pot and, using a mixer, whisk on high until mixture is thick and pale, 7 to 10 minutes.

-Melt ½ stick of butter.

-Grate 2 medium or 1 large zucchini (or any summer squash) and then squeeze out most of the liquid.

-With a rubber spatula, gently fold together the following:

The melted butter

The flour mixture

The grated zucchini

1 TBS vanilla

-Pour into pan and bake until cake is golden brown and a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes.

-Let cake cool completely in pan on a wire rack. Invert onto a cake platter.

For the frosting:

With mixer, beat together the following:

5 TBS room-temperature butter

8 ounces cream cheese, room temperature

1 tsp vanilla

Beat until fluffy, about 3 minutes.

-Add 1/3 cup confectioners' sugar and beat until combined.

-Spread on top of cake when cake is cool.

Winter Vegetable Chips

This recipe works for watermelon radishes, rutabaga, celery root, beets or carrots. As long as the vegetables are sliced thin they will crisp up pretty well. Our favorites were celery root and the watermelon radishes. We actually fried ours in home rendered lard, wow!

-Preheat oven to 350 degrees, with racks in upper and lower thirds.

-Peel some of the winter vegetables mentioned above and carefully slice 1/16 inch thick with a mandolin (these have to be cut super thin to crisp up right). You want to end up with 1 baking tray’s worth.

-In a large bowl, toss beets with 2-3 TBS extra-virgin olive oil and a pinch of sea salt.

-Arrange the vegetables in a single layer on a rimmed baking sheet.

-Stack another rimmed baking sheet on top of the baking sheet with the vegetables on it.

-Bake until edges of vegetables begin to dry out, about 20 minutes.

-Uncover and rotate sheets.

-Bake 10 to 20 minutes, removing chips as they become lightened in color.

-Transfer to a wire rack and sprinkle with more sea salt; chips will crisp up as they cool.

Winter Squash Puree

Bake squash as directed above. Let cool and then scrape out the flesh and beat it until it’s smooth. Stir in butter, freshly grated nutmeg, salt and pepper to taste. To enrich puree, add some grated Gruyere, Fontina or chevre cheese.

Winter Squash Gratin with Goat Cheese and Hazelnuts

-Preheat your oven to 400 degrees.

-Peel, seed and cut 1 winter squash into 1-inch cubes.

-Place the squash cubes on a baking tray and toss with the following:

2 TBS olive oil

A sprinkle of sea salt

Some pepper

-Roast until just tender and beginning to brown, stirring occasionally for about 35 minutes.

-Meanwhile, melt 3 TBS butter in a heavy skillet over medium-low heat.

-Add the following:

2 sliced leeks

1 TBS chopped sage

salt and pepper

-Sauté until tender but not brown, about 10 minutes.

-Coat an 11x7-inch baking dish with 1 TBS butter.

-Spread half the leek mixture over the bottom of the baking dish and then when finished roasting, spread half of the squash over the leeks.

-Crumble up a 5.5-ounce log of chevre goat cheese and sprinkle half over the leeks/squash in the baking dish.

-Repeat layering of leeks/squash/goat cheese.

-Pour 1 cup of heavy cream over the gratin.

-Sprinkle with ½ cup toasted chopped hazelnuts.

-Bake uncovered until gratin is heated through and cream is bubbling, about 30 minutes.

Wilted Spinach Salad with Warm Bacon Dressing

-Hard boil 4 eggs, then peel and quarter them.

-Slice the stems off, wash and dry 1 bunch of spinach.

-Cut 8 slices thick bacon into ½ inch pieces and cook until crisp.

-Pour all of the bacon fat into a heatproof bowl and then return 3TBS of bacon fat to the pan.

-Chop 1 small sweet onion and then add to the bacon fat and cook for 3 minutes.

-Stir in 3 minced garlic scapes and cook for another 15 seconds.

-Add 3 TBS cider vinegar and then remove the skillet from the heat.  

-Scrape the bottom of the pan to loosen the browned bits and then pour the hot dressing over the greens.

-Add the bacon and toss until the greens are slightly wilted.

-Divide the greens on plates and top with the egg quarters.  Serve immediately.