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To see recipes from the previous week, please scroll down.
Recipes for the week of May 11 - 17, 2008
Items in bold are available from the CSA program this week
Patty Pan Squash with Fresh Basil and Toasted Pecans
1/3 cup chopped pecans
1 pound patty pans or zucchini, halved or cut into ˝ -inch cubes (try both mixed!)
1 tablespoon olive oil
Preparation:
Toast pecans in dry skillet over medium-high heat 4 to 6 minutes or until golden brown and fragrant, shaking pan often. Set aside to cool.
Fill large pot with 1 inch water. Set steamer basket in pot, cover, and bring water to a boil. Place squash in basket. Cover, reduce heat to medium low, and steam 4 to 6 minutes, or until squash is tender. Transfer squash to large bowl. Toss with olive oil, basil and pecans.
Serve hot or at room temperature.
Strawberry Watermelon Agua Fresca
1 pound diced seedless or seeded watermelon flesh, about 3-4 cups
1 pint of strawberries, stems removed
1 Tbsp lemon or lime juice
1 Tbsp sugar
1/4 to 1/2 cup cold water
Preparation:
Put all ingredients into a blender and blend until smooth. Add any ingredient accordingly for desired taste!
Roasted Sugar Snap Peas
sugar snap peas
Olive oil to coat the peas
salt to taste
Preparation:
Place snap peas in a baking dish and drizzle with olive oil and salt. Stir to be sure the peas are coated. Roast under the broiler until peas are crisp and browning at the edges.
Serve as quick and easy side dish or a delicious snack! Also, use other spices you feel may suit the peas, get creative!
Braised Baby Bok Choy
Adapted from
From Bangkok to Bali in 30 Minutes,
by Theresa Volpe Laursen & Byron Laursen (Harvard Common Press, 2003)
Tender baby vegetables are one of the pleasures of spring. Baby bok choy, a milder, sweeter Asian version of cabbage, is available in many markets now, and this recipe is simplicity itself-allowing the fresh, healthful, and appealing flavor of this intriguing vegetable to shine.
If baby bok choy is unavailable, you can easily substitute the mature version for this simple, fast, and delicious recipe.
2 pounds baby bok choy
2 tablespoons extra virgin olive oil
1/2 cup chopped red onion
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons seasoned rice vinegar (available in the Asian section of your grocery store, or from specialty Asian markets)
Preparation:
Cut the bok choy in half lengthwise, then cut the halves crosswise on a diagonal into 1/4-inch-thick strips. Cut the leaves crosswise on a diagonal into 1 1/2-inch-wide strips.
Place a large wok or a pot large enough to hold all the bok choy over medium heat. When it is hot, add the olive oil and rotate the wok or pot a bit to coat it evenly. When the oil is hot, add the onion and stir-fry until softened, 2 to 3 minutes. Add the bok choy and season with the salt and pepper. Cover and cook until tender, stirring occasionally, about 10 minutes. Stir in the vinegar and serve hot.
Serves 4 to 6.
Rhubarb Bake
2 cups fresh sliced rhubarb
3/4 cup granulated sugar
1 cinnamon stick
1 teaspoon grated lemon peel
1/4 cup butter
1/3 cup flour
1/3 cup sugar
Preparation:
Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker. Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the rhubarb into baking dish. Combine remaining ingredients until crumbly and sprinkle over rhubarb.
Preparation:
Bake at 400° for 20 to 25 minutes, until topping is nicely browned. Serve with whipped topping or ice cream.
Recipes for the week of May 4 - 10, 2008
Items in bold are available from the CSA program this week
Broccoli Latkes
1 bunch broccoli, chopped into small pieces
2 pounds potatoes, scrubbed and cubed into small pieces
1 onion, peeled and finely chopped
3 cups water
1/2 teaspoon celery seed
salt and pepper to taste
Preparation:
Cook all the ingredients (except the oil) in a large covered pot over medium heat for 20 minutes. Drain mixture. Mash ingredients together. Heat oil in large non-stick frying pan over medium heat. Form 10 pancakes. Fry 8 minutes on one side. Flip and fry for another 5 minutes on the other side. Serve warm.
Chana Masala (Spicy Chickpeas) with Spinach
1 1/2 cups precooked chickpeas + 1/2 cup water
1/2 onion, diced
3 cloved garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala *see below
1 large bunch of spinach or two handfuls, rinsed
Preparation:
In a large frying pan, sauté the onions and garlic in olive oil until soft, about 2-5 minutes.
Add chickpeas, including all the water. Next add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Cook long enough for the spinach to wilt, for about 4 minutes. Serve immediately over basmati or jasmine rice!
Garam Masala
 Garam Masala which literally means hot (Garam) spice (Masala) is not an spice in itself. It is a spice
blend used throughout India and the rest of the Indian Subcontinent.This special blend of spice is used in a small
quantity at the end of cooking or fried in the beginning of cooking to add a subtle ? avor to the cooked dish.
Please
note, garam masala must be added in small quantities, or else it will over-power the dish. Many different kind of Garam
Masala is found depending on the region and the personal taste. Garam Masala can be found eas-ily in international section of any
big groceries store in the west or in any Indian or South Asian shops.
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Macaroni with Mustard Greens, Lemon, and Parmesan
2 cups (dry) macaroni
1 bunch mustard greens
1 tsp. minced garlic
zest from 2 lemons, (you can freeze the juice to use later)
3 T olive oil
1/3 cup grated parmesan cheese, plus more for serving
Preparation:
Cook the pasta in a pot of salted water 9-10 minutes, or until barely firm. Save 1/4 cup cooking water before draining.
While pasta cooks, wash greens several times, then slice crosswise into 1 inch wide ribbons, discarding stems. Heat olive oil in frying pan, add garlic and lemon zest and sauté 1 minute. Add greens and sauté about 5 minutes. Add drained pasta to greens/garlic/lemon combination, and heat 1 minute. If greens, garlic and lemon combination seems dry, add pasta cooking water. Stir in parmesan cheese and serve hot, with additional cheese to be added at the table if desired. ** Try substituting nutritional yeast for parmesan cheese. It's a great non-dairy way to enjoy this dish.
Apple Caramel Bake
3/4 cup flour
1/2 cup sugar
1 tsp. baking powder
1 tsp. cinnamon
1/4 tsp. salt
1 1/2 cups apples, peeled and chopped
1/2 cups slivered almonds
3/4 cup brown sugar
1/4 cup butter
3/4 cup boiling water
1/2 cup soy milk
Preparation:
Preheat the oven to 375°F. Grease an 8"x 8" glass baking dish. In a large bowl, combine the flour, sugar, baking powder,
cinnamon, salt, apples, and almonds. Set aside. In a small saucepan over low heat, combine the brown sugar, margarine,
and boiling water. Stir until the butter is melted. Add the soy milk to the flour mixture. Stir well then spread into
the prepared baking dish. Pour the sugar topping over the batter and bake for 40 minutes.
We recommend these cookbooks from our local chefs!
The Cafe Flora Cookbook by Catherine Geier and Carol Brown
The Herbfarm Cookbook by Jerry Traunfeld
The Herbal Kitchen by Jerry Traunfeld
Tom Douglas' Seattle Kitchen by Tom Douglas
Vegetarian Cooking for Everyone by Deborah Madison
West Coast Cooking by Greg Atkinson
To purchase any of these, go to our Books and More page. All profits from book
sales are donated to one of our Community Groups.
Other great cooking resources:
Cook's Illustrated Magazine
Read more . . .
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