Monthly Archives: September 2009

Honey-Lime Dressing

30 Wednesday Sep 2009

Posted by in Recipe, Sauce, Vegan, Vegetarian

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This is a very simple, tasty dressing. Great for a simple green salad. Makes a great side dish for enchiladas.

INGREDIENTS

  • 1/4 cup fresh or high-quality bottled lime juice (such as Santa Cruz Organic or Lakewood 100% Organic)
  • 1/4 cup EVOO
  • 2 tbsp honey
  • 2 tbsp finely chopped cilantro
  • 1 garlic clove, peeled and minced (or 1 medium shallot, minced)
  • 1/2 tsp kosher salt
  • Freshly ground pepper

DIRECTIONS

  1. Combine in a small glass jar with tight fitting lid.
  2. Shake vigorously. Let stand for 5 minutes. Shake again, until salt is dissolved.
  3. Toss with a simple green salad.
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Butternut Squash, Corn & Coconut Soup

30 Wednesday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Soup, Vegan, Vegetarian

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This is a wonderfully tasty soup and a great way to use late summer/early fall CSA vegetables.

Adapted from Gourmet. Original recipe available at epicurious.com.

INGREDIENTS

Soup

  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 1/4 cup finely chopped fresh cilantro stems
  • 2 garlic cloves, coarsely chopped
  • 1 (2 1/4-pound) butternut squash and cut into 1/2-inch pieces (6 cups)
  • 4 cups water
  • 1 1/4 cups well-stirred canned unsweetened FULL-FAT coconut milk (12 ounces)
  • 3 ears of FRESH corn from the farmers’ market or CSA, kernels cut off and reserved for relish (below) and cobs halved crosswise
  • 2 teaspoons salt
  • 1/4 teaspoon cayenne

Corn Relish

  • 4 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Generous pinch of sugar
  • 2 tablespoons olive oil
  • 2 cups corn kernels (see above)
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1/4 cup finely chopped shallot

DIRECTIONS

  1. Make soup: Heat oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until beginning to soften and edges are browned, about 4 minutes. Add cilantro stems and garlic and cook, stirring occasionally, 3 minutes. Add squash pieces and cook, stirring frequently, 3 minutes. Stir in water, coconut milk, corn cobs, salt, and cayenne and simmer, uncovered, stirring occasionally, until squash is very tender, about 15 minutes.
  2. Prepare corn relish while soup simmers: Whisk together lime juice, salt, and sugar in a bowl, then add oil and whisk until combined. Combine dressing, raw corn kernels (if using fresh farmers’ market or CSA corn), cilantro, and shallots, and toss well to coat. [Note: if using grocery store fresh corn, cook corn kernels in a saucepan of boiling salted water until just tender, 2 to 3 minutes. Drain in a sieve, then rinse under cold water to stop cooking. Drain well, then transfer to dressing along with cilantro and shallot and toss well to coat.]
  3. Finish soup: Discard corn cobs, then purée soup in batches in a blender (use caution when blending hot liquids) until smooth, transferring to a 2-quart measure.
  4. Divide soup among bowls and gently stir 1/4 cup corn relish into each.


Caramelized Onion, Garlic & Potato Frittata with Heirloom Tomatoes

30 Wednesday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Don’t be intimidated by the title of this recipe. It’s super easy, quick, and delicious! There’s no need to peel the potatoes if you use organic, new potatoes. The skins are really thin and tasty. For a hearty brunch or a light dinner, serve with a simple green salad and a slice of toasted bread with butter.

Adapted from The Gourmet Cookbook

Frittata

INGREDIENTS

  • 3 cups diced organic, new potatoes, with skins (organic, leftover from CSA share)
  • 1 medium yellow onion, or 2-3 small yellow onions (organic, leftover from CSA share)
  • 2 heirloom tomatoes (Dupont Circle farmers’ market)
  • 4 garlic cloves (Dupont Cirlce farmers’ markt – Next Step Produce)
  • 6 large eggs + 2 egg whites (Harris Teeter, organic, all-natural)
  • 1 cup freshly grated parmesean cheese (it is very important that you freshly grate your parmesean for the overall taste of this dish)
  • 1/3 cup fresh herbs (basil, parsley, chives, etc.) [or 1/2 tsp dried oregano and 1/2 tsp dried thyme]
  • EVOO
  • Salt
  • Pepper

DIRECTIONS

  • Whisk eggs, whites, 3/4 of parmesan cheese, herbs, 1/2 tsp salt, 1/4 tsp pepper in a large bowl. Set aside.
  • Saute minced garlic and finely diced onions in 1 tbsp EVOO in a 10-inch, non-stick OVENPROOF heavy skillet (such as Cuisinart Green Gourmet) over medium-high heat, stirring until golden. Transfer to a small bowl.
  • Add potatoes and 1 tbsp EVOO to skillet, cook on medium-high, stirring occasionally, until just tender (about 6 minutes). Transfer to a bowl.
  • Add 1 tbsp EVOO and tomatoes to skillet and cook, stirring until tomatoes begin to brown (you may need to strain the juice from the flesh of the tomato). Transfer to a bowl.
  • Preheat oven broiler. Wipe pan clean with a paper towel. Add 1 tsp EVOO, then potatoes, garlic, onions, and tomatoes to the skillet, stir. Sprinkle with 1/4 tsp each salt and pepper. Pour eggs over vegetables and cook on medium heat, lifting up cooked egg around edges to let uncooked egg flow underneath, for 3 minutes. Reduce heat to medium-low, cover (with lid or aluminum foil), and cook for 5 minutes.
  • Remove lid (center will still be moist) and broil frittata 5 to 7 inches from heat until set, about 3 minutes (take out as soon as the top begins to brown). Sprinkle top evenly with remaining 1/4 cup cheese and broil 1 more minute.
  • Using a high-heat spatula to help loosen the edges, slide frittata onto a large plate or platter, and cut into wedges.

Hummus and Grilled Veggie Sandwiches

28 Monday Sep 2009

Posted by in Lunch, Recipe, Vegan, Vegetarian

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Made some yummy boxed lunches for my hubbie and me this morning, only to discover that I had an all day meeting with a catered lunch. We’ll see how these sandwiches stand the 24 hour refrigerator test (since I’ll be eating my sandwich for lunch tomorrow).

INGREDIENTS

  • Olive oil and rosemary bread (bought fresh, sliced from Harris Teeter bakery; immediately put in freezer; took out 4 slices this AM for 2 sandwiches)
  • Harris Teeter roasted garlic hummus
  • Leftover grilled veggies (while Rex was grilling the eggplant for the moussaka, I had him grill a bunch of green and golden zucchini and peppers from my Sunday farmers’ market purchase)

DIRECTIONS

  • Spread generous amount of hummus on both sides of FROZEN bread slices.
  • Top one side with grilled veggies.
  • Wrap in aluminum foil (or tupperware if your city doesn’t recycle aluminum foil)
  • Put in fridge until ready to eat

SIDES

  • Potato salad made on Sunday night on a bed of leftover salad greens
  • Brown Cow Vanilla Yogurt with diced farmers’ market apples

Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette

27 Sunday Sep 2009

Posted by in Dinner, Farmers' Market, Lunch, Recipe, Side, Vegan, Vegetarian

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Potato Salad with Parsley, Cherry Tomatoes & Lemon Vinaigrette

INGREDIENTS

  • Baby new potatoes (leftover from last CSA share)
  • 1 bunch parsley (leftover from last CSA share)
  • 1/2 pint yellow cherry tomatoes (farmers’ market)
  • 2 tbsp high quality lemon juice (such as Santa Cruz Organic)
  • 1 tbsp EVOO
  • 1/2 tsp kosher salt
  • 1/4-1/2 tsp freshly ground pepper
  • 1 med garlic clove, minced (farmers’ market)

DIRECTIONS

  • Wash potatoes well. Using a pressure cooker, cook with skins on according to pressure cooker directions.
  • Set aside.
  • Chop parsly, add to large bowl. Add cherry tomatoes.
  • In a small bowl, combine lemon juice, EVOO, salt, pepper and garlic.
  • Slice potatoes in thin cross-section slices. Remove skin.
  • Toss potatoes, vinaigrette, parsley and cherry tomatoes.
  • Eat immediately or refrigerate for another day.

Week Meal Plan (Sept 27, 2009)

27 Sunday Sep 2009

Posted by in CSA Meal Plan

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Sunday

  • Dinner – Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts
  • Preparation for lunch this week – Potato salad with cherry tomatoes, parsley and lemon vinaigrette

Monday

  • Lunch – Hummus & Grilled Veggie Sandwiches with Potato Salad and Yogurt with Fruit
  • Dinner – Leftovers (Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts)

Tuesday

  • Lunch – Hummus and Grilled Veggies Sandwiches with Potato Salad (me); Gouda and Heirloom Tomato and Cucumber Sandwich with Tabouli and Hummus on the side with Pita Chips (Rex)
  • Dinner – Spaghetti squash, green beans, potatoes and steak

Wednesday

  • Lunch – Some type of sandwich on frozen Harris Teeter Bread – either with cheese and veggies; hummus and veggies; or PBJ
  • Dinner – Leftovers (Three Bean Vegetable Moussaka and Couscous with Golden Raisins and Pine Nuts)

Thursday

  • Lunch – Some type of sandwich on frozen Harris Teeter Bread – either with cheese and veggies; hummus and veggies; or PBJ
  • Dinner – Eating Out Before the Ra Ra Riot Concert

Friday

  • Lunch – Leftovers (Moussaka and Couscous; if I decide to cook tonight)
  • Dinner – all depends on what I pick up at the White House Farmers’ Market; or Leftovers (Moussaka and Couscous)

3 Bean Vegetable Moussaka and Couscous with Golden Raisins & Pine Nuts

27 Sunday Sep 2009

Posted by in Dinner, Entree, Farmers' Market, Lunch, Recipe, Vegetarian

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Three-Bean Vegetable Moussaka

(Based loosely on CookingLight recipe)

INGREDIENTS

  • 4-6 oz feta cheese, crumbled (organic, whole foods)
  • 1 tsp dried oregano
  • 1/2 tsp cinnamon
  • 15 oz organic ricotta cheese (organic, YES! Organic Market)
  • 1 large onion, chopped (farmers’ market)
  • 3 large garlic cloves, minced (farmers’ market)
  • 1 large bunch of green swiss chard (farmers’ market)
  • 1 tbsp EVOO
  • 3 medium eggplants (farmers’ market)
  • 1 jar (about 25 oz) marinara sauce (Newman’s Own Tomato & Basil) (if you have the time, make your own simple sauce with 28 oz can crushed tomatoes, 1/4 cup EVOO, chopped basil, pepper – simmer for 20-40 minutes, or until slightly thickened)
  • 1 can (16 oz) black beans, drained
  • 1 can (16 oz) adzuki beans, drained
  • 1 can (16 oz) navy beans, drained
  • 8 oz part-skim mozzarella cheese
  • Salt and pepper
  • Canola oil cooking spray

DIRECTIONS

  1. Cut eggplant lengthwise, into 1/4 inch slices. Coat with some EVOO, freshly ground salt and pepper. Grill on both sides until cooked through. Preheat oven to 375 degrees. (Alternative cooking method: arrange eggplant on a baking sheet coated with cooking spray. Bake at 450 degrees F for 15 minutes or until lightly browned. Reduce oven to 375 degrees.)
  2. While eggplant is grilling or baking, saute onions and garlic in EVOO until soft (about 5-10 minutes). Meanwhile, rinse and chop swiss chard. Add to pan and cook until wilted. Turn off heat, set aside.
  3. Combine feta through ricotta cheese in a bowl, set aside.
  4. Shred mozzarella cheese using salad shooter or food processor.
  5. Rinse and drain beans together in a colander.
  6. Add sauteed swiss chard to feta mix.
  7. Spread 1 cup marinara sauce in the bottom of a 13X9 inch baking dish coated with cooking spray. Arrange 5 eggplant slices over marinara, or enough to cover the marinara with one single layer of eggplant. Top with 1 2/3 cups swiss chard/feta mixture, and 1/3 of the beans. Repeat the layers. Cover and bake at 375 for 20 minutes. Top with mozzarella cheese and bake an additional 20 minutes or until cheese is browned.

Couscous with Golden Raisins and Pine Nuts

INGREDIENTS

  • 1 cup couscous (bulk, from Whole Foods)
  • 1 1/3 cup water
  • 1/2 cup golden raisins (trader joe’s)
  • 1/4 cup pine nuts (trader joe’s)

DIRECTIONS

  • Bring water to boil in medium sauce pan with tight fitting lid.
  • Add couscous and raisins. Stir, cover and remove from heat.
  • Let stand for 5-10 minutes. Immediately fluff with a fork and add stir in pine nuts.
  • Add salt and pepper to taste.

Serve Moussaka and couscous side by side.

Dupont Circle Farmers’ Market Purchase

27 Sunday Sep 2009

Posted by in Farmers' Market

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Today I realized how sad I am going to be without my weekly CSA share. Unfortunately, we couldn’t get the autumn share because Potomac Vegetable Farms only delivers the summer share to its DC drop off locations. So now, every week I will have to venture to one of the farmers’ markets to get all my produce.

This morning, I decided to take my dog for a walk to the Dupont Circle Farmers’ Market. I purchased over $40 worth of produce – mostly veggies and a few fruits – to get us through the week:

Next Step Produce

  • 4 large onions
  • 1 large bunch of green swiss chard
  • 3 medium eggplans
  • 2 golden zucchini
  • 2 zucchini
  • 1 large red bell pepper
  • 1 large oblong yellow sweet bell pepper
  • 1 pint yellow cherry tomatoes

Toigo Orchards

  • Apples – golden skins – can’t remember variety
  • Red and green Bartlett pears

Another vendor (can’t remember name)

  • 2 large heirloom tomatoes