Daily Archives: September 30, 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.

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.