|
Here is where CSA members will find cooking support from Chef Liz
|
|
Shishito Leek & Onion Tarts Chef Liz Arraj The veggies: 2 TBSP. olive oil 6 Shishito peppers, sliced and seeded 1 leek, white and green parts, thinly sliced 1 yellow onion, peeled and diced 1 tsp. salt or to taste The dough: 2 cup all purpose white flour 1 tsp. baking soda 1 tsp. salt 1 tsp. black pepper 1 tsp. fennel seeds 1/2 cup water 1/2 cup olive oil 1 TBSP. apple cider vinegar 1. In large sauté pan put oil and veggies. Sauté with salt until soft. 2. Layer a 9 x 13 baking pan with parchment paper, coat with olive oil. And put the layer of peppers, leek and onions on top. 3. Push the dough on top of the veggies until they are all covered. Don't worry if there are some small holes, they will fill in during the baking process. 4. Bake in oven at 350 for 25 minutes or until it temps in the center at 200 degrees. 5. Let cool and put baking pan upside down on cutting board. Remove parchment paper and slice into whatever size you desire.
0 Comments
Quinoa Stuffed Bell Peppers
Chef Liz Arraj 1 cup of quinoa 2 cups of water 1/2 tsp. salt 1. Put all ingredients into a medium sized pot with lid. Bring to boil then cover and lower heat. Cook for 15-20 minutes or until all liquid is absorbed. Turn off heat and keep covered for 10 minutes. 4 bell peppers 2 TBSP. olive oil 4 green onions, sliced 1 jalepeno, seeded or unseeded, minced 1 cup of green beans, chopped into inch long pieces 1 tsp. salt or to taste 1 tsp. black pepper 1. Sautee ingredients in pan. Add cooked quinoa. 2. Cut tops off bell peppers and remove seeds. 3. Place in baking pan with 1 cup of water. Stuff your peppers and put in pan. Cover with foil and bake in oven at 400 degrees for 25 + minutes or until the peppers are tender. |
RSS Feed