Green Garlic & Artichoke Pasta
by Chef Liz Arraj 1/2 Lb. Penne pasta or pasta of your choice 1/4 cup olive oil 3 green garlic, thinly sliced 1 small jar of artichoke hearts, drained and rough chopped 2 TBSP. nutritional yeast 2 TBSP. minced flat-leaf parsley 1/2 tsp. pepper flakes or more if you like it spicy 1/2 tsp. kosher salt or to taste 1. Cook your pasta according to package instructions. 2. In small sauté pan put olive oil and green garlic. Sauté with salt for about 5 minutes. Add rest of ingredients and cook until all the flavors marry. 3. Drain your pasta but save some pasta water, put back on heat and add the green garlic and artichoke mixture with 1/4 cup of the pasta water. Mix and serve hot. 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. 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. Nasi Goreng
(Indonesian Fried Rice) Chef Liz Arraj 4 cups of cooked basmati rice (1 1/2 cups uncooked with 3 cups water) 3 TBSP. coconut oil or olive oil 1 bunch of white bunching onions, peeled and diced 3 cloves of garlic, peeled and minced 1 cup of peas or green beans, chopped in half 1 cup of carrots, peeled and small diced 1 green bell pepper, seeded and diced small 1 cup of red cabbage, thinly sliced 1/4 cup maple syrup or agave nectar 2 TBSP. Sriracha 1 tsp. salt Garnish with cashews; scallions, thinly sliced; tomatoes, diced; and cilantro, chopped. 1. When making fried rice, using day old rice always works better. If not using day old rice bring water with rice to boil in medium sized pot. Cover and lower heat. Cook for 20 minutes. 2. Saute onion in olive oil for about 5 minutes, until translucent. 3. Add garlic and rest of vegetables, cook for about 10 minutes. 4. Add rice and sauce mixture. Mix well. 5. Serve in bowls and garnish with cashews and veggies. 7/7/2019 0 Comments CSA Recipe - Week 7Grilled Leek & Pineapple Chutney
Chef Liz Arraj 1 large leek, green and white parts, sliced in half lengthwise 2 cups pineapple, chopped, fresh or canned 1/4 cup red onion, minced 1 jalapeno, minced (optional, seeded or unseeded depending on how spicy you want it) 1 tsp. salt or to taste 1 tsp. cumin Zest and juice of 2 limes 1/2 cup cilantro, chopped 1. Slice your leek lengthwise and drizzle with olive oil, sprinkle with salt. Grill on your BBQ or grill pan until char marks appear. 2. Slice your pineapple and grill. Then chop into chunks. 3. Prep the rest of your ingredients and combine everything into a bowl, mix well. 6/30/2019 1 Comment CSA Recipe - Week 6Green Coconut Rice
Chef Liz Arraj 2 TBSP. olive oil 1 onion, peeled and diced 3 cloves of garlic, peeled and minced 1 tsp. kosher salt 4 cups of greens; kale, spinach, whatever you love 2 cups of uncooked Basmati rice or rice of your choice 1 can of coconut milk 1 1/2 cups water Garnish options: Cilantro Parsley Pea shoots 1. Sautee onion and garlic in olive oil until onions are caramelized. 2. In blender add onion and garlic mixture, greens, coconut milk and water. Blend until smooth. 3. Combine green liquid and rice together. Cook 15-20 minutes until all liquid is absorbed and the rice is fluffy. Let rest for 10 minutes. Serve warm or cold. 6/15/2019 0 Comments CSA Recipe - Week 4Beet and Apple Salad
with Curry Vinaigrette By Chef Liz Arraj 4 large beets 2 scallions, sliced thin 1/4 cup currants or raisins 2 apples, diced 3 celery stalks, diced small 1/2 cups walnuts, chopped medium Can use beet greens or omit Dressing: 1/4 cup lemon juice 1 garlic clove, peeled and minced 1/2 tsp. salt 1 1/2 tsp. curry powder 2 tsp. maple syrup 1/4 cup olive oil Boil your beets until you are able to pierce thru beet with knife. Remove skin, dice and cool on baking sheet. In large bowl add rest of ingredients. Create your dressing and combine everything together. Tasty Tip: Beets can be cooked several ways; boil them until they are soft and you can removed the peel with your fingers or using a peeler, remove skin and dice, toss in olive oil and roast in oven until done. You can also slice them thin and make beet chips. |