From Chef Liz Arraj. Recipe modified from Chef Yotam Ottolenghi's Simple Cookbook
2 TBSP. olive oil
2 zucchini, yellow, green or patty pan, stems removed, cut into half moons
1 bell pepper, seeded, de-stemmed, cut into thin strips
1 bunch of carrots, washed well and thinly sliced
Your choice of eggplant or tomatoes, diced
2 tsp. kosher salt or to taste
1. Sautee your veggies in olive oil until el dente. Set aside.
2 TBSP. olive oil
14 oz. of extra firm tofu, drained and cubed
1. Sautee your tofu until golden brown. Set aside.
Libyan Chraimeh Sauce
6 cloves of garlic, peeled and minced
2 tsp. hot paprika or whatever paprika you have on hand
1 TBSP. caraway seeds, lightly toasted and crushed
2 tsp. ground cumin
1/2 tsp. ground cinnamon
3 TBSP. sunflower oil or olive oil
3 TBSP. tomato paste
2 tsp. sugar, I like brown sugar or coconut sugar
Juice of 1 lime
1 tsp. kosher salt or to taste
1 cup of hot water
1. Combine oil, garlic, spices and sauté for a minute. Add tomato paste, sugar, lime juice, 1 tsp. kosher salt. Stir to combine over high heat. Slowly add water and whisk until you create a thin sauce.
2. Add sautéed vegetables and tofu to sauce. Cook for a few minutes longer. Serve on top of rice or noodles of your choice.
Chard Cheese Bake
I know it's hot for anything baked, but I just can't help but share this chard recipe. It was one of the Swiss Chard gateway recipes for Dallas and I and we still love it! It's from a classic cookbook in our house, "Simply in Season"
1 pound Swiss chard (chopped)
Cook and thoroughly drain.
4 eggs (beaten)
1 cup milk
1 cup Swiss cheese or another cheese (shredded)
1 cup bread (cubed)
1/2 up green onions (sliced)
1/3 cup Parmesan cheese (grated)
Combine with cooked greens. Pour into a greased 2-quart baking dish. Cover and bake in preheated oven at 375F until set, 25-30 minutes.
Nicole's Spring Rolls
This week's recipe is from fellow CSA member (and amazing physical therapist) Nicole O'Hair! She sent me this recipe she got from Sunset Magazine and says she substitutes out a lot of the ingredients for whatever is in season. Whether it's zucchini, salad turnip, carrots or whatever fresh, crunchy thing she has on hand, she cuts them up and puts them in the roll. Similar to taco night, you can put out a bunch of options and have people make their own roll!
3 1/2 ounces (half of a 7oz package) thin rice noodles
1 red bell pepper, rinsed
3 tablespoons Asian fish sauce
2 tablespoons sweet Asian chili sauce
1 tablespoon lime juice
2 tablespoons chopped roasted peanuts
12 ounces shelled cooked shrimp, tails removed
8 ounces shredded cooked chicken
6 ounces mixed baby greens, rinsed
1 cucumber, rinsed, halved lengthwise and thinly sliced into half-moons
2 carrots, peeled and shredded
1 cup each loosely packed fresh mint leaves and fresh cilantro
12-18 rice paper wrappers
1. In a 4-5 quart pan over high heat, bring 3 quarts water to a boil. Add rice noodles, stir to separate, and cook until tender to bite, 3-5 minutes. Drain, rinse with cold water until cool, and drain again. Using scissors, cut noodles into about 3" lengths.
2. Meanwhile, stem and seed bell pepper; cut lengthwise into 1/4" slices, then crosswise into 2" lengths. In a small bowl, stir together fish sauce, sweet chili sauce and lime juice.
3. Mound rice noddles in the center of a large platter. Drizzle 1 tablespoon fish sauce mixture over noodles, then sprinkle with chopped peanuts. Mound bell pepper, shrimp, chicken, greens, cucumber slices, shredded carrots, mint and cilantro around noodles.
4. Pour 1" hot top water into a large, shallow bowl. Submerge rice-paper wrappers, one or two at a time, until flexible and tender, about 30 seconds. Carefully remove and let drain briefly; stack on a plate.
5. Offer platter of fillings for diners to assemble their own summer rolls, with remaining fish sauce mixture alongside for dipping. To roll, add desired fillings in a strip across center of a wrapper; fold in sides over filling, then roll up tightly from the edge closest to you, like a burrito.
Peanut sauce is also great for dipping these into! Thanks for sharing, Nicole!