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Heather's Fave Grilled Vegetable Sandwiches
Heather's Fave Grilled Vegetable Sandwiches
This is a sandwich stack, meant to be eaten with fork and knife! If you like, make full sandwiches with 2 slices of bread, but expect juice to be running down your wrist! We eat this at least once a week in high summer. Serves 4.
Marinade
1/4 cup oil
2 TB soy sauce
2 TB balsamic vinegar
1 tsp prepared mustard
1 clove minced garlic
salt & fresh ground pepper
Vegetables
1 sweet onion cut in thick rounds
2 squash, cut into 1/2 diagonal slices
1 or 2 eggplant, cut into 1/2 slices
1 pepper, cut into thin strips
1/3 cup mayonnaise
2 TB finely cut basil ribbons
4 slices bread for open face stacks
1 or 2 tomatoes, sliced
1 mozzarella ball, sliced
Whisk together marinade ingredients in a large bowl. Toss cut vegetables in marinade and set aide. Mix basil into mayo to make the sandwich dressing. Heat grill or a grill pan for the vegetables.
Grill vegetables brushing with marinade, until browning and tender. Remove to a plate.
To assemble sandwiches, spread mayo on bread, layer on vegetables, tomato and cheese. Place on medium high heat grill to toast bread slightly and melt the cheese a bit. Serve immediately.
Green Soup
Green Soup
A few years back I had a summer when I ate variations of this soup all of the time. Sometimes I would throw different herbs into the pot. I would also liberally substitute radish or beet greens for mustard, or chard for spinach, etc. Serves 8.
2 lbs. spinach
1 bunch mizuna (about 1/2 lb.)
1 cup loosely packed cilantro
5 cups water
1 tsp salt, plus more to taste
1 large potato, peeled and chopped in large pieces
1 TB, + 1 tsp olive or sunflower oil
2 onions, chopped
1 TB sherry or Madiera, optional
2-3 cloves garlic, finely chopped
4 cups vegetable or chicken broth
1/2 tsp crushed red pepper flakes
1 TB lemon juice
freshly ground black pepper
Wash and roughly chop the greens. Place greens, cilantro, water, salt and potato in a large pot over medium-high heat. Bring to a boil, cover, reduce heat and simmer for about 30 minutes. While greens are simmering, heat 1 tablespoon of the oil in a large heavy-bottomed skillet over medium heat. Add onions and a sprinkling of of salt. Cook, stirring occasionally until onions are golden brown and soft, up to 45 minutes or more. When nicely browned, add liqueur or a bit of water and stir to bring up any remaining bits in the bottom of the pan. Add cooked onions to the pot with greens. Back in the skillet, heat remaining 1 tsp of oil and garlic. Saute for a minute or two until soft. Add to the pot. Add broth and red pepper flakes and simmer for another 10 minutes. Working in batches puree soup in a blender, or use an immersion blender in the pot. Process just until smooth, but do not over blend or the potato can make the soup gummy.
Back in the pot, return soup to a simmer. Add pepper, a dash more salt and lemon juice. Taste and adjust seasonings. Serve garnished with yogurt, feta or goat cheese.
Apple and Cream Cheese Bread Pudding
Apple and Cream Cheese Bread Pudding
The apple cinnamon loaves this week are about 1.5 lbs. I would recommend using the middle 2/3 of the loaf to make this dish. Serves 6-8.
About 1 lb. of apple cinnamon loaf, cut in slices (not too thick)
1 stick (1/2 cup) unsalted butter, softened
1/2 cup maple sugar, divided
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
3 lbs. tart apples
1 1/2 tablespoons fresh lemon juice
1 cup maple syrup
8 oz. cream cheese
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt
Preheat oven to 350°F. Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup maple sugar, cinnamon, nutmeg, ginger and cloves and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven about 10 minutes. Cool cinnamon toast on racks and cut into 1 pieces.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with maple sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 13 by 9 baking dish. In a large bowl mix together toast pieces and apple mixture, pour into buttered baking dish and distribute evenly. In a medium bowl whisk together eggs, syrup, cream cheese, milk and salt. Pour slowly and evenly over bread and apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350°F. Bake pudding in middle of oven 45 - 55 minutes, until bubbly and starting to brown on top.
Hearty Greens, Squash and Pepper Stew with Beans and Olives
Hearty Greens, Squash and Pepper Stew with Beans and Olives
This one is adapted from an Epicurious.com recipe. Serves 4.
3 TB olive or sunflower oil
2 large onions, chopped
2 garlic cloves, minced
1.5 lb to 2 lb. winter squash, peeled, seeded, cut into 1 1/2-inch cubes
2 bell peppers, seeded, cut into 1 1/2-inch pieces
1 cup vegetable or chicken stock
1 bunch kale or tatsoi, thick stems trimmed, leaves cut crosswise into 2-inch strips
1 tsp dried rubbed sage, or 2 tsp chopped fresh
6 cups cooked white beans, such as Jacobs cattle or soldier
2/3 cup Kalamata olives, pitted, halved
Freshly grated sharp, hard cheese, such as Crawford Family Farms Picante
Heat oil in heavy large Dutch oven over medium-high heat. Add onions and garlic; sauté until tender, about 10 minutes. Add squash and sauté. Add bell peppers and stir to coat with onion mixture. Add broth. Cover and simmer until squash is just tender, about 10 minutes. Mix greens and sage into stew. Cover and cook until greens wilt, stirring occasionally, about 8 minutes. Add beans and olives and stir until heated through. Season to taste with salt and pepper.
Transfer stew to large shallow bowl. Sprinkle generously with cheese.
Fennel and Spinach Soup
Fennel and Spinach Soup
If you are unhappy with the texture after pureeing, you can strain the soup for a satiny smooth texture. Serves 4.
3 TB unsalted butter
3 cups chopped fennel
2 cups minced Walla Walla onions
3 cups vegetable or chicken broth
1/4 teaspoon freshly grated nutmeg
salt and pepper to taste
2/3 cup (packed) fresh spinach leaves
1 TB dry sherry
Melt butter in large pot over medium heat. Add fennel and onion. Sauté until just translucent, about 15 minutes. Add broth to cover veggies and the salt, pepper and nutmeg. Simmer until vegetables are tender, about 30-40 minutes. Puree soup in small batches in blender until smooth, adding spinach to last batch before pureeing. Return soup to same pot. Stir in sherry and taste for seasoning. Serve warm with a dollop of sour cream or cream cheese and a sprinkling of fennel fronds.
Curried Squash Soup with Green Garnish
Curried Squash Soup with Green Garnish
Meg made this soup the other night for her and Pete. It will work equally well whether you have the pie pumpkin or kuri squash in your share. Mix the left over green garnish with eggs and cheese to make a frittata for a second evening's meal.
1 winter squash, such as pumpkin or kuri, peeled and sliced thin
2 pinches sea salt
1 15 oz can coconut milk
2 pinches yellow curry powder
salt and pepper to taste
For garnish:
1 TB sunflower or olive oil
1 large leek, sliced thin
1 clove garlic, minced
1 bunch mustard greens, washed, dried and chopped fine
salt and pepper to taste
Steam squash, sprinkled with salt, in a large pot over medium heat, until soft. Puree with coconut milk, curry powder, salt and pepper. Taste and adjust seasonings.
While squash is steaming, heat oil in a large heavy-bottomed skillet over medium heat. Add leeks and garlic and saute, stirring frequently, until leeks are translucent, about 5 minutes. Increase heat to medium-high and add mustard greens, salt and pepper. Saute, stirring frequently, until mustard greens turn deep green, about 5 minutes, decreasing heat if necessary. Taste for seasoning. Ladle hot squash soup into bowls and garnish with the sauteed greens.
Meatloaf Stuffed with Herbed Ricotta Cheese
Meatloaf Stuffed with Herbed Ricotta Cheese
Suzanne Podhaizer, the Food Writer for Seven Days and Seven Nights, volunteered to contribute some of her recipes to the Good Eats newsletter. This is the first we've been able to include, but we look forward to more of her inspired creations later in the share.
1 pound ground beef
1 pound pastured veal
1 medium onion, minced
a few cloves garlic, minced
Breadcrumbs
2 eggs
2 cups ricotta
Seasonal herbs, chopped
Salt and pepper to taste
Nutmeg, optional
Preheat the oven to 350 degrees.
For the meatloaf: In a large bowl, mix the beef and veal with the minced onions and garlic. Add an egg (my favorite part is blending in the egg with my hands) and some breadcrumbs. Season to taste with salt and pepper.
For the filling:
Blend the ricotta with the remaining egg and any herbs you desire. Season to taste with salt and pepper, and a sprinkling of nutmeg, if desired.
Putting it together: We used an oval, 2 1/2 quart Le Creuset oven for this, but it could be adapted to numerous kinds of vessels. Place about two-thirds of the meat mixture into your baking dish. Spread the meat across the bottom of the dish and build up a thick layer around the sides, creating a space for the ricotta mixture. Add the ricotta. Place the remaining meat on top, covering the ricotta completely. Bake for around an hour, until the top has browned and feels like a well-done hamburger when you press on it gently (it won't give much). Enjoy with a nice salad, or maybe with some grilled pac choi.
Variation: For extra flavor, try glazing the top of the meatloaf with some homemade ketchup, or some other sort of tomato product prior to baking.
Greens with Yogurt
Greens with Yogurt
This recipe comes from a Culinate.com article that appeared in July. Though all the recipes in the article looked good, this one really caught my eye. Try marinating some tofu with olive oil, lemon and garlic and sauteing along with the greens. To make Greek-style yogurt out of the Butterworks, spoon yogurt into a strainer lined with a coffee filter. Cover with plastic wrap or a kitchen towel and refrigerate for 2 hours. The whey will drain out, leaving a yogurt cheese that comes close to a Greek yogurt.
1 lb. beet greens or chard, trimmed and washed
1 1/2 TB olive oil
1 large clove garlic, peeled
1 tsp. lemon juice
1/2 cup Greek yogurt
1 1/2 TB unsalted butter
1 small red onion, chopped, approximately 1 cup
salt to taste
Bring a large pot of water to boil. Salt the water generously and boil the greens until tender. Drain and shock the greens in ice water, then drain again. Pound the garlic to a paste in a mortar. Add the lemon juice and let sit 5 minutes. Stir in the yogurt.
Heat olive oil in a large skillet over medium heat. Add the greens and cook, stirring, for about 5 minutes. Season to taste with salt and transfer to a serving platter; set skillet aside. Spoon the yogurt like a sauce over the hot greens. Heat the butter in the same skillet and cook the onions over high heat, stirring, until brown and crisp at the edges. Season with salt and spoon the onions over the yogurt.
Spanish Tortilla
Spanish Tortilla
From Eating Well Magazine. Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories. Serves 6.
3 teaspoons extra-virgin olive oil, divided
1 small onion, thinly sliced
1 cup cooked diced potatoes
1 tablespoon chopped fresh thyme
1/2 teaspoon smoked paprika
6 large eggs
4 large egg whites
1/2 cup shredded Manchego or Jack cheese
3 cups baby spinach, roughly chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Heat 2 teaspoons oil in a medium nonstick skillet over medium heat. Add onion and cook, stirring, until translucent, 3 to 4 minutes. Add potatoes, thyme and paprika and cook for 2 minutes more.
Lightly whisk eggs and egg whites in a large bowl. Gently stir the potato mixture into the eggs along with cheese, spinach, salt and pepper until combined. Wipe the pan clean; add the remaining 1 teaspoon oil and heat over medium heat. Pour in the egg mixture, cover and cook until the edges are set and the bottom is browned, 4 to 5 minutes (it will still be moist in the center).
To flip the tortilla, run a spatula gently around the edges to loosen them. Invert a large plate over the pan and turn out the tortilla onto it. Slide the tortilla back into the pan and continue cooking until completely set in the middle, 3 to 6 minutes. Serve warm or cold.
Active time: 25 minutes | Total: 40 minutes | To make ahead: Store airtight in the refrigerator for up to 1 day.
Kale and Celeriac Chowder
Kale and Celeriac Chowder
I've adapted Deborah Madison's original Endive and Celeriac Chowder to accommodate the items of today's share. The result should be an ideal for soup for a cold, late-fall supper. Serves 4.
2 TB unsalted butter
1/2 lb. kale leaves, washed and chopped
2 leeks, white parts only, chopped and rinsed well
2 shallots, chopped
1/2 lb. kohlrabi, peeled and chopped fine
1/2 lb. yellow-fleshed potatoes, peeled and diced into small cubes
1/2 lb. celery root, peeled and cut into small dice
2 large carrots, diced
2 tsp thyme leaves, chopped (or 3/4 tsp. dried, crumbled)
1 bay leaf
4 cups vegetable or chicken stock
sea salt and freshly ground pepper
1/2 cup cream
dash of dry sherry
2 TB finely chopped parsley*
1 TB snipped chives*
1 tsp chopped taragon*
4 slices country bread
2 ounces Manchester cheese (or Gruyere), thinly sliced
Melt the butter in a wide large soup pot over medium-high heat. Add the vegetables, thyme and bay leaf. Cook over medium-high heat, stirring frequently, until the vegetables smell good and there's a little glaze on the bottom of the pot, about 7 minutes.
Add stock to cover along with 2 teaspoons salt. Bring to a boil, then lower the heat and simmer, covered, until the potatoes are soft to the point of falling apart, about 25 minutes. Using a stick blender, puree the soup so that it is a light green, with only a few chunks remaining. Pour in the cream, taste for salt and season with pepper. Stir in half the herbs.*
Toast the bread and cut each piece into halves or quarters. Divide the pieces among 4 bowls and cover with the cheese. Ladle the soup over the toast and cheese and serve garnished with a dash of sherry and remaining fresh herbs.
*If you don't have frozen versions of these from the summer, try mixing 1/3 of the amount called for in dry form into the soup while it cooks.
