|
1 pound okra (trimmed into 1 1/2-inch pieces lengthwise) 1 tbsp vegetable oil (divided) 1 tsp cumin seeds 1 medium onion (finely diced) 2 medium tomatoes (finely diced) 2 cloves garlic (minced) 1/2 inch ginger (minced or julienned) 1 green chili pepper (like jalapeno or serrano, minced, optional) 1 tbsp coriander powder 1/2 tsp turmeric 1/2 tsp paprika (or cayenne for more heat. You can adjust this quantity up or down per your taste) Juice of one lemon 1/2 tsp garam masala Salt to taste 2 tbsp cilantro (finely minced, for garnish) • Preheat oven to 375. Toss the okra with 1/2 tsp of oil and place on a rack on a sheet pan. Roast at 375 degrees for 8 minutes, tossing halfway through, or until the okra is almost tender. The okra should still look green, and should have a slight bite when your teeth dig into it. Set aside. • Heat the remaining oil in a kadhai or wok or skillet. Add the cumin seeds and when they darken slightly, add the onions with a pinch of salt. Saute until the onions are translucent and begin to brown. Add the ginger and garlic and green chili peppers if using and continue to saute for a couple more minutes. • Add the tomatoes, mix, then add the powdered spices -- coriander powder, turmeric, paprika or cayenne and garam masala. You want to saute the tomatoes only until they are very mushy and have let go of all their liquid, making a nice sauce. • Add a cup of water to the tomatoes and onions and bring to a boil. Season with salt and add the prepped okra to the sauce. Stir to mix and continue cooking 3-4 minutes until the flavors meld together and the okra is cooked to your liking. Juice the lemon over top. • Sprinkle on the cilantro and serve hot.
0 Comments
Serve with a side of salsa!!
3 medium bell peppers, thinly sliced (preferably at least one red and one yellow) 1 medium yellow onion, sliced 1/2 cup extra-virgin olive oil, plus more as needed 2 teaspoons kosher salt, plus more as needed 1 tablespoon chopped fresh sage 4 thyme sprigs 2 (14- to 16-ounce) cans black beans, drained 1 cup canned diced tomatoes with their liquid 1 chipotle chile in adobo, chopped, plus 1 teaspoon adobo sauce 2 large garlic cloves, finely grated or minced 1 teaspoon dried oregano 3/4 teaspoon ground cumin 8 (6-inch) corn tortillas 1 lime Sliced avocado, for serving Crumbled queso fresco or grated white Cheddar, for serving (optional) Chopped cilantro leaves, for serving Heat oven to 400 degrees and arrange racks in the top and bottom thirds of oven. On a rimmed sheet pan, toss together peppers, onion, ¼ cup oil, ½ teaspoon salt and sage, then spread vegetables out in an even layer. Top with thyme sprigs, and roast on the top rack until tender and lightly browned, 35 to 45 minutes, tossing every 15 minutes or so. On a separate rimmed sheet pan, toss together beans, tomatoes, ¼ cup oil, chipotle chile and sauce, garlic, oregano, ½ teaspoon cumin and salt to taste. Roast on the bottom rack, stirring every 10 minutes, until juices have thickened, 25 to 35 minutes. Brush tortillas on both sides with oil, then arrange in an even layer on a third rimmed baking sheet (it’s O.K. if the tortillas overlap slightly). Bake until crisp, about 5 to 7 minutes. Immediately sprinkle with salt while they are still hot. To make the cumin salt, grate the zest from the lime. In a small bowl, stir together lime zest, 1 ½ teaspoons salt, and remaining ¼ teaspoon cumin. Cut naked lime into wedges. To serve, top tortillas with beans, peppers, avocado, queso fresco (if desired), cilantro and a squeeze of lime from the wedges. Let people sprinkle on lime-cumin salt to taste. 6 to 8 chicken legs and/or thighs, skinned
Salt and freshly ground pepper 1 tablespoon canola or vegetable oil 1 tablespoon extra virgin olive oil 1 large onion, cut in half lengthwise and then sliced across the grain 2 mildly hot chilies, like Anaheim or New Mexico chilies, cored, seeded and cut in very thin strips, or 1/4 to 1/2 teaspoon hot red pepper flakes (optional) 3 to 4 garlic cloves, thinly sliced 1 1/2 pounds (4 large) mixed green and red bell peppers, cored, seeded and thinly sliced 1 28-ounce can chopped tomatoes with juice, pulsed in a food processor Pinch of sugar inse the chicken pieces and pat dry. Season with salt and pepper. Heat the canola or vegetable oil in a large, heavy skillet over medium-high heat, and brown the chicken pieces, in batches, on each side for about 5 minutes. Transfer to a bowl or plate. Pour off the fat from the pan and discard. Turn the heat down to medium. Add the olive oil and the onion with a pinch of salt. Cook, stirring and scraping the bottom of the pan to deglaze, until the onions begin to soften. Continue to cook, stirring occasionally, until the onions are tender, about 5 minutes. Add the hot and sweet peppers, a bit of salt and the garlic, and cook, stirring, until the peppers begin to soften, about 5 minutes. Add the tomatoes and sugar and stir together until the tomatoes begin to bubble and smell fragrant, about 5 minutes. Return the chicken pieces to the pan. Cover and cook 25 to 30 minutes over medium-low heat, stirring at regular intervals and turning the chicken pieces over so that the ingredients don’t scorch and the chicken cooks evenly. The peppers should be very soft and the chicken quite tender. Add freshly ground pepper, taste and adjust the salt, and serve with rice, other grains of your choice or noodles. 1 1/2 pounds russet or Yukon Gold potatoes, peeled, cut into 1/2-inch cubes, and submerged in a bowl of cold water to prevent browning
2 tablespoons canola oil 1 tablespoon cumin seeds 1 small red onion, cut in half lengthwise and then into 1/2-inch cubes 1 teaspoon ground turmeric 2 teaspoons coarse kosher or sea salt 1 teaspoon cayenne (ground red pepper) 1 medium-size tomato, cored and cut into 1-inch cubes 2 tablespoons finely chopped fresh cilantro leaves and tender stems Drain the potatoes and pat them dry. Heat the oil in a medium-size saucepan over medium-high heat. Add the cumin seeds and cook until they sizzle, turn reddish brown, and are fragrant, 5 to 10 seconds. Add the potatoes, onion, and turmeric, and stir-fry until the potatoes and onion are lightly browned around the edges, 4 to 6 minutes. Sprinkle in the salt and cayenne, and stir once or twice. Pour in 1 cup water and bring to a boil. Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are almost fall-apart tender, 18 to 20 minutes. Stir in the tomato and cilantro, and cover the pan. Simmer, stirring occasionally, until the tomato is warmed through, about 2 minutes. Then serve. Olive oil
1 large yellow onion, chopped 3 small sweet pepper diced 3 carrot, chopped 6 large garlic cloves, minced Kosher salt 1 tsp smoked paprika 1 tsp coriander 1 tsp marjoram 1 tsp ground cinnamon 1/2 tsp turmeric 1/2 tsp black pepper 2 small eggplants cubed 2 small squash (zucchini or yellow) cubed 2 bay leaves 1 mixed tomato qt or 3-4 large tomatoes chopped In a casserole pot (or just a regular large pot) over medium heat, place enough oil to just coat the bottom. Add the onion, sweet pepper, carrot, and garlic. Let cook until fragrant. Stir in salt to taste plus the herbs and spices. Add/subtract/substitute herbs and spices to taste or for what you have on hand (ie: sweet paprika instead of smoked, or oregano instead of marjoram). Add the eggplant, squash, tomatoes, and bay leaves. Stir and bring to a bubbly almost boil. Reduce heat to low and let simmer until eggplant and squash are nice and soft. Keep an eye on it while simmering, stir occasionally and add a little liquid if it starts to get too dry (water, chicken broth, veg broth, wine, water+boullian, all good liquid options). If desired, top with a mint and cucumber tzatziki-esk sauce (peeled/seeded/chopped cucumber, mint, plain yogurt, salt, pepper). Serve with buttered crusty toast, would be great with Sub Rosa toast or toasted pita. Could be made with any type of bean or served over rice instead of toast for a GF option. From our market helper Tricia, who is also a health coach. For more healthy recipes or for healthy tips visit her website, http://triciaontrack.com/apps/recipe/
Overall, this recipe is easy, as long as you know how to chop vegetables. The peeling, seeding, and chopping of tomatoes can be time consuming and a little messy, so be prepared! If that seems daunting, you could substitute canned tomatoes. However, the flavor profile would be very different. How to Peel a Tomato: 1. Fill a large pot halfway full of water and bring to a boil 2. Fill a large bowl with ice and water 3. Cut a small X on the bottom of the tomato 4. Drop tomato into the boiling water for 15 seconds 5. Move tomato to the ice water for 1 minute 6. Pat dry and peel! **Chop all vegetables into bite-sized/small-dice chunks Yields 8 servings Ingredients 3 pounds ripe tomatoes, peeled, seeded, and chopped 1 cup tomato juice (squeeze from the tomato leftovers or use bottled) 3 medium cucumbers, peeled, seeded, and chopped 1 red/orange bell pepper, chopped 1 roasted red pepper, peeled and chopped 1 small red onion, chopped 1 small jalapeno, seeded and chopped 2 heaping Tbsp minced garlic 3 Tbsp almond meal 1/3 cup extra virgin olive oil 2 limes, juiced 1 Tbsp balsamic vinegar 1 Tbsp Worcestershire sauce (can sub tamari) 1 tsp ground cumin 1/8 cup chopped fresh parsley sea salt and freshly ground black pepper, to taste Directions 1. Mix together all ingredients in a large bowl 2. Transfer about 2 cups of the mixture to a blender and pulse for 10 seconds 3. Return to bowl and stir 4. Transfer another 2 cups of the mixture to a blender and pulse for 10 seconds 5. Return to bowl and stir 6. Repeat process a few more times until desired consistency is reached. I like to have a good mix of chunky vegetables and puree. 7. Cover and refrigerate for at least 2 hours prior to serving. I like it best the next day, as the flavors have a chance to meld. Notes Serve with freshly chopped basil and sour cream or greek yogurt, if desired These are so tasty mixed with pasta or polenta. Save the juices in the pan, and use them instead of water in your next batch of rice.
2 baskets sweet cherry tomatoes (can use a mixture of colors) Salt to taste A couple of pinches of sugar 3 tablespoons extra virgin olive oil Balsamic glaze (optional) Preheat the oven to 300 degrees. Place the tomatoes in a baking dish large enough to fit them in a single layer. Add the salt and sugar, and toss together. Add the regular olive oil, and toss again. Place in the oven for 45 minutes until the skins have shriveled and just split; the tomatoes should still be still intact. Remove from the heat, and allow to cool. Arrange the tomatoes on a platter. Drizzle balsamic decoratively around and over them, and pour on any juices from the pan. Serve warm or at room temperature. This recipe couldn’t be easier or more delicious. I also threw in a handful of padróns and you could add jalapeños for more spice.
1 pound fresh sausage links (I used the Jalapeño Cheddar from Mayor Meats!) 1 pound sweet or mild peppers (seeded and sliced into 2-inch strips if large) 1 pound cherry or grape tomatoes 4 garlic cloves, peeled and thinly sliced 2 onions, peeled and cut into 1/2-inch wedges 3 tablespoons extra-virgin olive oil Kosher salt and pepper Heat the broiler with a rack 6 inches from heat source. Score the sausages in a few places on both sides, making sure not to cut all the way through. In a shallow baking dish or baking sheet, toss the sausages with the peppers, tomatoes, garlic, shallots and olive oil. Season with salt and pepper and spread in an even layer. Broil until the sausage is cooked through and the peppers and tomatoes are nicely charred, 10 to 15 minutes. Rotate the pan and ingredients as needed so everything gets under the broiler. If everything is charring too quickly, cover the pan with foil. Serve immediately. Tasty, flaky little hand pies. The dough is easily made in your food processor!! Although it has a lot of steps, these are pretty easy to make if you have the time!
FOR THE DOUGH: 2 1/2 cups all-purpose flour/320 grams, plus more for rolling the dough 1 teaspoon kosher salt 1/4 pound/115 grams cold unsalted butter (1 stick), cut into 1/2-inch cubes 1/2 cup/120 milliliters ice water, plus more as needed Egg wash (1 large egg mixed with 1 tablespoon water) FOR THE EGGPLANT-TOMATO FILLING: 1 medium eggplant (about 1 pound/455 grams) 2 tablespoons olive oil 1 small onion, diced (about 1/2 cup/115 grams) Kosher salt and ground black pepper 1/2 cup/115 grams strained diced tomatoes (from a can) 1/4 cup/25 grams grated Parmesan, plus more for topping 1 large egg, beaten 2 teaspoons all-purpose flour If using the eggplant-tomato filling, heat the oven to 425 degrees. Pierce the eggplant several times with a knife and roast on a parchment- or foil-lined baking sheet until the eggplant collapses and is completely soft, 35 to 40 minutes. When cool enough to handle, remove and discard the skin; transfer the flesh to a strainer to drain and set aside. Make the dough: In the bowl of a food processor fitted with the metal blade attachment, add the flour and salt and pulse briefly to combine. Add the butter and pulse just until the butter pieces are the size of peas. Slowly add the ice water and process just until combined. Form the dough into 2 disks about 1 inch thick, wrap in plastic and refrigerate for at least 30 minutes. Meanwhile, heat the oven to 350 degrees and line a baking sheet with parchment paper. If using the spinach-feta filling: In a medium bowl, combine the spinach, feta and Parmesan. Season to taste with salt and pepper, then add egg and flour. If using the eggplant-tomato filling: In a medium-sized frying pan over medium heat, heat the olive oil. Add the onions, season with salt, and cook until beginning to soften but not brown, about 3 to 5 minutes. Stir in the tomatoes and eggplant, breaking them up with a wooden spoon, and cook until the mixture begins to thicken and loses some of its moisture, about 5 minutes. Season to taste with salt and pepper and remove from the heat. When the mixture has cooled, stir in the Parmesan, egg and flour. Working with one disk of dough at a time, on a lightly floured surface and using a lightly floured rolling pin, roll out the dough into a circle about ⅛-inch thick or slightly thinner. Using a 3 ½-inch/9-centimeter circle cutter, cut as many circles as you can from the dough. Hold a circle in your hand and fill with 1 tablespoon of filling. Fold up the sides into a half-moon shape and pinch the edges closed to seal, crimping them if you like. Place the sealed bureka on the prepared baking sheet and repeat with the remaining dough. Brush the tops lightly with the egg wash and sprinkle with a large pinch of grated Parmesan. Bake for 30 to 35 minutes or until the crusts are golden brown. FOR THE CORNMEAL BISCUITS
1 cup all-purpose flour 1/2 cup fine cornmeal 2 teaspoons sugar 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes 3/4 cup sour cream or plain whole milk yogurt Milk FOR THE RATATOUILLE 1 large eggplant 1 1/2 pounds cut into 1-inch chunks 3 small zucchini 3/4 pound, cut into 1-inch chunks 7 tablespoons extra virgin olive oil 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 3/4 pound Italian sausage, casings removed 1 large onion, cut into 1-inch chunks 1 red pepper, cored and cut into 1-inch chunks 3 large garlic cloves, finely chopped 1 1/2 pounds plum tomatoes 4 sprigs fresh thyme 1/4 cup chopped fresh parsley or basil For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with ¾ teaspoon salt and ¾ teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining ¼ teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan. Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a ½ -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving. |
CSA RecipesEach week our CSA gets recipes along with their Shares. Here we've collected all the recipes from previous years. Archives
October 2020
Categories
All
|
RSS Feed