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Panzanella
Panzanella
The fastest and most delicious salad you can make out of day old bread and summer tomatoes! 6 servings.
6 cups bread cubes from a day old crusty, chewy loaf
1 lb. tomatoes cut into small chunks
3 little cucs, cut into 1/2 inch quarter rounds
1/2 cup thin slices sweet onion
1/2 cup chopped bell pepper
1/2 cup oil
3 TB vinegar
1 minced clove garlic
salt and pepper
2/3 cup fresh basil, cut into thin ribbons
Combine bread with vegetables in a serving bowl. Whisk together the dressing and add to the bread mixture along with the basil. Let stand at room temp, stirring occasionally, for at least 20 minutes before serving.
Mediterranean Orzo
Mediterranean Orzo
The combination of feta, lamb and tomato is classic. If you are not a lamb-eater, try throwing in some mushrooms, kalamata olives and pine nuts instead. Serves 4.
1 lb. ground lamb, crumbled, or good lamb sausage sliced into half-rounds
2 TB olive oil
1/2 sweet onion, chopped
2 garlic cloves, minced
1 head broccoli or cauliflower separated into small florets
salt and pepper
1/2 cup chicken stock
1 TB chopped fresh oregano or 1 tsp dried
1 large tomato chopped
3/4 lb orzo
6 oz feta cheese crumbled
salt and pepper to taste
Put a large pot of salted water on to boil. Cook lamb in a large heavy-bottomed skillet over medium heat until cooked through. Reserve the cooked lamb and drain the skillet. Heat the oil in the same skillet over medium heat. Add the onion, saute for one minute, then add garlic. Saute onion for another minute or two, then add the broccoli or cauliflower, salt and pepper. Toss to combine. Add the chicken stock and oregano. Bring to simmer, reduce heat and simmer covered for 5 minutes.
Meanwhile, add the orzo to the pot of boiling water and cook according to packaged directions. Add the cooked lamb and chopped tomato to the skillet and simmer one more minute. Drain the orzo reserving 1/4 cup of the cooking liquid. Toss the orzo with the lamb and vegetables, adding reserved pasta water if necessary. Toss in the feta. Serve warm.
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.
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Inspired from a recipe at Epicurious.com. As this recipe calls for beets, it will have a deep purplish-hue. If you don't think you'll like the color, use turnips, rutabaga, golden beets or winter squash instead. Serves 6-8.
Stew
2 TB sunflower oil
1 cup chopped onion
3 garlic cloves, chopped
2 teaspoons Hungarian sweet paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
Pinch of saffron
1 cup chicken or vegetable stock
1 14 1/2-ounce can diced tomatoes, drained
2 TB fresh lemon juice
1 cup 3/4-inch cubes peeled beets
2 cups 1-inch cubes peeled potatoes
2 cups 3/4-inch cubes peeled carrots
Barley
1 cup barley
1 TB butter
1 TB sunflower oil
1/2 cup finely chopped onion
1/4 cup finely chopped peeled carrot
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon turmeric
3 cups stock or water
1/2 cup chopped fresh cilantro, divided
2 teaspoons chopped fresh mint, divided
1/2 cup sprouted beans
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Moroccan Winter Root Stew with Barley
Mediterranean Braised Lamb
Mediterranean Braised Lamb
This recipe is adapted from JamieOliver.com. Serve with steamed couscous, barley or wheat berries. He has many good lamb recipes up there that would work for this cut or others in the meat share. Serves 4.
1 small onion, peeled and sliced
light olive oil or sunflower oil
1 lb. shoulder of lamb, diced into small pieces
1 clove of garlic, peeled and crushed
1 red pepper, diced
1 teaspoon tomato puree
14 oz tomato puree from Pete's, or can whole tomatoes seeded and chopped
14 oz water
3 medium parsnips, peeled and sliced into disks
2 medium carrots, peeled and sliced into disks
1 TB dried, crumbled basil
salt and pepper to taste
Heat a large saucepan and gently fry the onion in a little olive oil for 10 minutes. Add the diced lamb, the garlic, red pepper and tomato puree. Stir in the tomato, water and basil. Add salt to taste cover with a lid or a couple of tight layers of foil, then simmer on a low heat for around 1 hours or transfer into a deep baking tin cover with foil and finish cooking it in the oven at 300F for about 2 hours. Add carrots and parsnips about 30 minutes before meat is finished. Remove from heat when the meat is tender.
Tabouli
Tabouli
I had to include this to go along with the parsley. Make sure you give it time to marinate in the fridge! Serves 6.
1 cup bulgur
1 1/2 cups boiling water
1 1/2 teaspoons salt
1/4 cup fresh lemon juice -- and/or lime juice
1 teaspoon garlic -- crushed
1/2 cup chopped scallions
1/2 teaspoon dried mint flakes
1/4 cup olive oil -- (good quality)
fresh black pepper
2 medium tomatoes -- diced
1 cup fresh parsley -- chopped and packed
Optional: 1 cup chopped cucumber and/ or 1/2 cup coarsely grated carrot
Combine bulghar, boiling water, and salt in a bowl. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add lemon juice, garlic, oil, and mint, and mix thoroughly. Refrigerate 2-3 hours (this is important, the bulgher needs to marinate). Just before serving add the vegetables and mix gently. Correct seasonings. Garnish with olives.
Pizza!
Pizza!
I took a look at what was coming from the fields this week combined with the localvore items and have been dreaming of pizza combination non-stop. Since I was dying to put braised greens on my pizza I have provided a braised greens recipe below using the balsamic. After braising, you could top dress a pizza with some of the combos below (with or without tomato sauce and other cheeses). You might want to squeeze out the greens a bit if they seem very juicy for the pizza. Other tips... Freezing the goat cheese first makes it nice and crumbly for the pizza (and for salads). I like to put my basil just on top of the crust with other stuff on top so that it doesn't get dried out and so that it keeps its aromatics. Or I top dress with chopped basil after the pizza is cooked. If making a pizza without tomato sauce I do like to brush the crust with olive oil first for the added flavor and moisture. If you bake the crust for up to 10 minutes (depending on dough thickness) after brushing and before adding other ingredients, it seals the crust a bit and makes it lovely and crisp.
Braised Greens, Goat Cheese, Basil Pizza (w/ or without tomato and mozz)
Braised Greens, Goat Cheese, Potato (sliced very, very thin) and Rosemary
Arugula, Goat Cheese, Tomato and Basil
Pasta at My House
Pasta at My House
This is my kind of veggie week. I really never tire of fresh veggies and pasta and fortunately, neither does my family.
4 cloves garlic minced
1 bunch garlic scapes - chopped
2-3 tomatoes chopped
1 zucchini sliced or 1 head and stem of broccoli - stem sliced and florets broken off
1 bunch basil
Olive Oil - 2 TB
salt and pepper
1 lb pasta
Bring pot of salted water to boil on the stove for pasta. Meanwhile prepare the vegetables. When the water comes to a boil add the pasta and cook to al dente according to directions.
Heat Olive oil in a large skillet. Add garlic and garlic scapes the pan and cook for just a minute or two without browning garlic. Add the tomatoes, and simmer a few minutes more. Add the zucchini or broccoli and anything else you'd like to toss in (greens? olives?). Simmer some more until tomatoes have thickened and vegetables are crisp tender. Taste sauce and add salt or pepper to taste.
Drain pasta and mix in the veggie/tomato sauce with the pasta. Add a glug of olive oil if you need to moisten a bit more. Then add chopped basil. Serve with some grated parm and even feta if you'd like.
Bruschetta
Bruschetta
Such a great bruschetta week with all the tasty things in the share! There are lots of ways to make great bruschetta. I have an easy way that works great for me that I'll share here.
1 Baguette, sliced on the diagonal (for larger slices) or in rounds 1/2 inch thick.
1-2 fresh chopped tomatoes (seeds pushed out with your thumbs first to lose some of the juice)
a clove or two of garlic minced
small handful of basil chopped
olive oil
black pepper
balsamic vinegar
optional - fresh mozz, goat cheese or feta
Toast the baguette slices in the toaster lightly. Lightly is important because you will toast them again. After toasting the first time, brush them with olive oil. Then spoon some of the tomato mixture onto the toasts. At this point you can also place some torn fresh mozz slices or some crumbled feta or goat cheese on top of the tomato mix. Return the toasts either to a preheated oven or toaster oven and bake at 400F for 5-10 minutes until everything is heated through but before toasts start to burn.
Chop the veggies and mix them all together. Taste a spoonful and decide if it needs zing. A bit more black pepper or a drizzle of good balsamic will go a long way.
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