Tomato Panzanella w/ Corn, Cucumbers & Herb Salad
From Cool Food Dude
4 ears corn (2 cups | 280 g), fresh or frozen kernels
¼ cup (60 ml) olive oil
Salt and freshly ground black pepper
½ loaf crusty bread
2 Tbsp(30 g) butter (optional but delightful)
1 qt cherry tomatoes (about 2lb| 910 g), halved, or 3 to 4 large slicing tomatoes, cut into large dice
1 cucumber (8oz| 230 g), cut into half-moons (removing the seeds if large)
2 cups (70 g) herbs (basil, parsley, mint, chives, lemon balm, borage, mint, chervil, tarragon, lemon thyme, rosemary), stemmed, leaves left whole
Heat the oven to 400°F (200°C). Toss the corn with a glug of olive oil, a sprinkle of salt, and grind of pepper. Spread the dressed corn out on a baking sheet and bake until cooked through and caramelly, 12 to 15 minutes.
Cut or tear the bread into pieces and toss with a large glug of olive oil and salt and pepper. Bake the bread pieces until golden brown, about 10 minutes.
Toss the hot croutons with the butter so it melts and coats them.
Toss the croutons with the roasted corn, tomatoes, cucumbers, and herbs and a bit of salt and pepper. Taste the seasoning and adjust the salt (or add a splash of vinegar).
By Chef Liz Arraj
Beans, all kinds, blanched and chopped into bit sized pieces
Cucumbers, sliced into 1/2 moons
Zucchini, sliced into 1/2 moons
Carrots, thinly sliced
Cilantro or parsley, rough chopped
Optional: Toasted cashews
1/4 cup sesame oil or Olive oil
2 TBSP. Dijon mustard
2 TBSP. rice vinegar
2 TBSP. soy sauce or gluten free tamari
1 TBSP. toasted sesame
Zest & juice of 3 limes
2 tsp. pepper flakes
1 tsp. Chinese 5-spice
1. In boiling, salted water blanch your beans for 1 minute, then immediately put into icy water so the beans retain their color and crispiness. Cut into bite sized chunks.
2. Prep rest of your veg and put in a large bowl.
3. Toast cashews, if using, for 5 minutes in 400 degree oven.
4. Create dressing. Blend or whisk.
5. Combine veg, dressing and cashews, if using. Mix well. Serve right away as a side.
This week's recipe comes recommended from a fellow CSA member. Plus, check out this NYTimes recipe for Bulgogi Eggplant recipe.
Swiss Chard Fritters
From The Jerusalem Cookbook (it uses ounces, so if you don't have a scale you might need to use some online conversions)
1 bunch chard, stalks removed
1 oz parsley
2/3 oz cilantro
2/3 oz dill
1 1/2 tsp grated nutmeg
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
2 large eggs
3 oz feta cheese, broken into small pieces
4 tbsp olive oil
1 lemon, cut into 4 wedges
salt and black pepper
Bring a large pan of salted water to a boil, add the chard, and simmer for 5 minutes. Drain the leaves and squeeze them well until completely dry. Place in a food processor along with the herbs, nutmeg, sugar, flour, garlic, eggs, generous 1/4 teaspoon salt, and some black pepper. Blitz until smooth and then fold the feta through the mix by hand.
Pour 1 tablespoon of the oil into a medium frying pan. Place over medium-high heat and spoon in a heaping tablespoon of mixture for each fritter. Press down gently to get a fritter 2 3/4" wide and 1/2" thick. You should be able to fit about 3 fritters at a time. cook the fritters for 3 to 4 minutes in total, turning once, until they have taken on some color. Transfer to paper towels, then keep each batch warm while you cook the remaining mixture, adding the remaining oil as needed. Serve at once with the lemon wedges.
Blistered Shishito Peppers
By Chef Liz Arraj
1 TBSP. olive oil or sesame oil
2 cups Shishito peppers
Flaky sea salt or kosher salt
1. Heat oil in a frying pan or cast iron pan. Cook peppers until they are blistered on all sides. Remove from pan and sprinkle with your choice of salt. Serve right away.
Shishito, Leek & Onion Tart
By Chef Liz Arraj
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
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.
Not Your Mama's Broccoli Salad
Created by Chef Liz Arraj
2 heads of broccoli, cut the florets into bite sized pieces, dice the stem
2 summer squash, cut length wises and sliced in half moons
1 cucumber, cut length wise and sliced in half moons
1 sweet pepper, seeded and diced small
1/2 small red onion, peeled and diced small
1 cup of pumpkin seeds
1/2 cup golden raisins
1. Prep all your ingredients into large bowl.
1/2 cup rice vinegar
1/2 cup olive oil
1/4 cup agave nectar or maple syrup
1 TBSP. poppy seeds
1 tsp. kosher salt or to taste
Put all ingredients in jar and shake well. Pour over salad when ready to serve and mix well.