Monthly Archives: May 2013

Cauliflower and Kale Pasta Recipe

This may seem like an unlikely recipe for some of you this week, since there’s no cauliflower in the CSA box, but broccoli Romanesco will work just fine.  For those of you who got rainbow chard instead of Lacinato kale – that will work jut fine as well.    Really.  Live dangerously ;-).

Cauliflower and Kale Pasta

This recipe is from The Bite House  Click on picture for original posting.

Cauliflower is one of the most versatile and yet overlooked of all vegetables– it can be sautéed, puréed, roasted, braised, fried, grilled or even served raw. I’ve paired cauliflower with kale and a Gruyère-oregano white sauce. The result is a creamy, hearty, herby pasta dish. You could also use the sauce for chicken or a killer mac ‘n cheese.

cauliflower and kale pasta

Gruyère and Oregano White Sauce

Ingredients

  • 1 onion, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cloves garlic, finely chopped
  • 2 1/2 cups milk
  • 1/2 cup grated Gruyère
  • 2 tablespoon chopped fresh oregano
  • sea salt + ground black pepper

Procedure

  • In a saucepan, melt the butter and add the onions. Cook them for 5 minutes on medium-high heat, until lightly browned.
  • Add the garlic and flour and stir for a minute.
  • Lower the heat, add the milk, and stir until the milk thickens.
  • Set aside, add the Gruyère and oregano, and season to taste with salt and pepper.

Cauliflower and Kale Pasta

Ingredients

  • 300g [11 oz] pasta, cooked
  • 500g [1.1 lb] cauliflower, the florets sliced
  • small bunch kale, leaves torn in 2 or 3 pieces
  • 4 tablespoons olive or grapeseed oil
  • sea salt + ground black pepper

Procedure

  • In a large skillet or wok, heat 3 tablespoons of oil until very hot.
  • Add the cauliflower and sautée for 5 minutes, until nicely coloured.
  • Add the extra tablespoon of oil and kale. Cook for a few minutes.
  • Add the pasta and Gruyère-Oregano Sauce, and stir until well combined and heated through.
  • Season with salt and pepper to taste.
  • Serve with a few leaves of oregano.

Serves 4.

–posted by Steven

Advertisements

Leave a comment

Filed under Recipe

Wild Arugula Pesto Recipe

We have a good crop of wild arugula, so what could be nicer than making a great pesto.

Wild Arugula Pesto

This recipe is from theKitchn.com.  Click on picture for original posting.

My mystery box included a nice bag of wild arugula last week, much to my pleasure. For the past year or so, I’ve been enjoying this pungent, more peppery version of arugula in salads, on top of pizzas, as a pesto. But for some reason, I’ve never stopped to ask what’s the difference between arugula and wild arugula? Now that I’m starting to see it everywhere (even prewashed and bagged up at my local Trader Joe’s) I’ve stopped believing that it is truly a wild plant, found growing in obscure, secret fields and harvested under the cloak of darkness.

So what is it, then? Read on for the answer and a recipe for Wild Arugula Pesto!

2009_06_15-arugulaleaves.jpg

“Arugula and wild arugula are different but related plants,” says Julia Wiley of Mariquita Farms. “Our ‘wild’ arugula is planted and cultivated.” Julia references Elizabeth Schneider’s Vegetables from Amaranth to Zucchini, a book she and her husband, farmer Andy Griffin, use a lot. Apparently, wild arugula used to mean a foraged variety of arugula but now refers to a garden species called diplotaxis erucoides, which “has a slimmer, sharper form and a fiercer flavor.”

More information: Very high in calcium, arugula is full of phytochemicals, beta-carotene and higher than any other salad green in vitamin C. It is a wonderful garden herb that can be sowed and harvested from spring into fall, although it can tend to bolt in the hottest summer months. Purchase seeds from Nature Hills Nursery, where they refer to it as eruca vesicaaria sativa.

Wild arugula is wonderful on its own, tossed with a simple vinaigrette (light on the vinegar) or as a part of a salad mix. One of my favorite things to do is to toss it with a bit of olive oil and salt and use it to top a pizza after it has been removed from the oven and cut into pieces. It can also be made into a delicious pesto:

Ingredients

  • 1 plump clove of garlic
  • 1/4 cup nice extra-virgin olive oil
  • 1/4 cup toasted pinenuts (can substitute almonds)
  • 2 cups, packed, wild arugula, washed and dried
  • scant 1/4 tsp salt
  • 1/4 cup freshly grated parmesan

Procedure

  • Pulse the garlic and olive oil in a food processor until the garlic is chopped fine. 
  • Add the pine nuts, arugula and salt and pulse again into a rough paste. 
  • Add cheese and pulse once or twice to blend. 
  • Makes about 1 cup.

Notes:

  • Uses: toss with pasta, dab on pizza, serve as a dip, spread on bruschetta, swirl into a vegetable soup, spoon over eggs. If storing, cover with plastic wrap so that it touches the top of the pesto and forms a seal.
  • Refrigerate up to one week.

–posted by Steven

Leave a comment

Filed under Recipe

What’s in the Box for May. 28-31, 2013

In the box this week are:

  • salad R&G
  • wild arugula for pesto
  • leeks
  • summer squash
  • Farao cabbage or broccoli Romanesco
  • bing cherries
  • rainbow chard OR Lacinato kale
  • herbs: chamomile & oregano

–Posted by Steven

2 Comments

Filed under CSA, Newsletter

Radicchio Recipes

Here are three great recipes for radicchio.  If you have some cabbage left from last week, check out second recipe – radicchio slaw.  The last one will be especially nice for any of you who are also CSF subscribers.   What’s CSF?  It’s just like a CSA program but for fish.  We encourage any of you who haven’t checked out Local Catch Monterey Bay to do so – right now!

Sauteed Radicchio with Honey and Balsamic Vinegar

From MarthaStewart.com.  Click on picture for original posting.

Serve this simple side of sauteed radicchio at Thanksgiving or for dinner any day of the week. It goes well with grilled steak, chicken, or Italian sausages.

Sauteed Radicchio with Honey and Balsamic Vinegar

Ingredients

  • 2 heads radicchio, cored and torn into bite-size pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey

Procedure

  • Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high.
  • Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes.
  • Add vinegar and honey and stir to combine.

Notes:

  • YIELD 8 servings

Radicchio-Cabbage Slaw with Honey

From MarthaStewart.com.  Click on picture for original posting.

Radicchio-Cabbage Slaw with Honey

photo credit: FRANCES JANISCH

Ingredients

  • 3 tablespoons honey
  • 3 tablespoons sherry vinegar
  • 1 teaspoon coarse salt
  • 1/3 cup extra-virgin olive oil
  • Freshly ground pepper
  • 1 medium head napa cabbage (about 1 pound), halved lengthwise, then cut crosswise into 1/4-inch-thick strips
  • 2 small heads radicchio (about 8 ounces), halved lengthwise, then cut crosswise into 1/4-inch-thick strips

Procedure

  • Whisk together honey, vinegar, and salt in a small bowl.
  • Add oil in a slow, steady stream, whisking until well blended. Season with pepper.
  • Toss together cabbage and radicchio in a large bowl.
  • Add dressing; toss to combine.
  • Cover, and refrigerate at least 5 minutes. Just before serving, toss again.

Notes

  • YIELD 4 servings
  • Slaw can be refrigerated in an airtight container up to 1 day.

White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

from: BonAppetit.com. Click on picture for original posting.

This salad is perfect for a weekend lunch or a quick weeknight dinner.

White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

photo credit: Romulo Yanes

Ingredients

Parsley Vinaigrette

  • 2 cups (packed) flat-leaf parsley (leaves and stems)
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1/2 tablespoon Champagne vinegar
  • 1 garlic clove, crushed
  • Kosher salt and freshly ground black pepper
White Bean and Tuna Salad with Radicchio
  • 1 medium head of radicchio, cored, leaves coarsely torn
  • Kosher salt and freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
  • 2 celery stalks, peeled, sliced thinly on an extreme diagonal
  • 1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces
  • Flat-leaf parsley sprigs (for garnish)

Procedure

Parsley Vinaigrette

  • Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended.
  • Season to taste with salt and pepper.

White Bean and Tuna Salad with Radicchio

  • Place radicchio in a large bowl; drizzle with 3 Tbsp. Parsley Vinaigrette and toss to coat.
  • Season radicchio to taste with salt and pepper.
  • Transfer to a serving platter, spreading out in an even layer.
  • Combine 3 Tbsp. Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat.
  • Season to taste with salt and pepper.
  • Arrange bean mixture on top of radicchio.
  • Top salad with tuna and garnish with parsley.
  • Drizzle some vinaigrette over. Reserve extra dressing for another use.

Notes:

  • YIELD 4-6 servings

–posted by Steven

Leave a comment

Filed under Recipe

What’s in the Box for May. 21-24, 2013

In the box this week are:

  • salad R&G
  • Leonardo radicchio
  • Hakurei turnips
  • summer squash
  • Farao cabbage or broccoli Romanesco
  • Utah Giant cherries
  • asparagus
  • herbs: cutting celery

–Posted by Steven

Leave a comment

Filed under CSA, Newsletter

What’s in the Box for May. 14-17, 2013

In the box this week are:

  • sugar pod peas
  • salad R&G
  • frisee
  • arugula
  • summer squash (1st of the season)
  • Farao cabbage
  • bulbing onions
  • asparagus
  • herbs tarragon and Italian oregano

–Posted by Steven

Leave a comment

Filed under CSA, Newsletter

Frisee Recipes

Here are two recipes for what to do with frisee.  I hope you enjoy them.

Frisée aux Lardons (Curly Endive With Bacon and Egg)

From The New York Times.  Click on picture for original posting.

Frisée aux Lardons (Curly Endive With Bacon and Egg)

photo credit: Fred R. Conrad/The New York Times

Ingredients

  • 4 handfuls tender, pale curly endive (about 10 ounces)
  • 6 ounces thick-cut bacon, sliced crosswise into 1/4-inch-thick lardons
  • 2 teaspoons Dijon mustard
  • 2 tablespoons sherry vinegar
  • 1/2 teaspoon finely grated garlic
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 eggs
  • 12 thin slices from a French baguette, lightly toasted and rubbed with a garlic clove

Procedure

  1. Wash and dry curly endive, place in a shallow salad bowl and refrigerate.
  2. In a small skillet, simmer bacon for about 5 minutes in a small amount of water. Drain and dry skillet, then cook bacon over medium heat until lightly browned and crisp, but still a bit springy.
  3. For the vinaigrette, whisk together mustard, vinegar and garlic. Whisk in olive oil. Season with salt and pepper.
  4. Put a low-sided skillet on the stove and fill two-thirds with salted water. Bring to a gentle simmer. Crack each egg into a cup and carefully lower into the water. Poach eggs for 3 to 4 minutes, until whites have set and yolks are still soft. With a slotted spoon, remove to a towel-lined plate.
  5. Lightly salt endive and toss with vinaigrette, coating well. Divide greens among 4 plates, place an egg in center of each, then add 3 croutons. Spoon warm lardons over salads. Shower with freshly ground black pepper and serve.

Notes:

  • YIELD 4 servings

Sautéed Lemon Maple Frisée

From epicurious.com.

Frisée often pops up in salads, but like its cousin escarole, it’s also great for cooking.

Sautéed Lemon Maple Frisée

photo credit: Romulo Yanes

Ingredients

  • 3 tablespoons olive oil, divided
  • 1/2 cup coarse fresh bread crumbs
  • 3/4 teaspoon grated lemon zest
  • 3/4 teaspoon anchovy paste
  • 1 (1-pound) head frisée, torn
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure maple syrup

Procedure

  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium heat until it shimmers. Cook bread crumbs until crisp and golden brown, about 4 minutes. Transfer to a bowl and stir in zest and a pinch of salt.
  • Wipe out skillet, then add anchovy paste and remaining 2 Tbsp oil and cook 15 seconds. Increase heat to medium-high and sauté half of frisée until slightly wilted, about 1 minute. Add remaining frisée and sauté until wilted, about 2 minutes more. Off heat, stir in juice, syrup, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
  • Serve topped with bread crumbs.

–posted by Steven

 

Leave a comment

Filed under Recipe