9/3/2018 1 Comment CSA Recipe - Week 13Stuffed Peruvian Peppers
Chef Liz Arraj Serves 6 The Anaheims: Pre-heat oven to 375. Slice the tops off 6 peppers and then slice down one side creating a "pocket". Remove ribs and seeds from the peppers. Place in well oiled baking pan. Create the stuffing. The Stuffing: 1 TBSP. olive oil 1 yellow onion, peeled and diced 3 cloves of garlic, peeled and minced 1 jalapeño, minced and unseeded (if you like it spicy!) 2 tsp. salt 1 tsp. cumin 1 tsp. coriander 1/2 tsp. cayenne pepper 1 cup of cooked quinoa 1 can of pinto beans, drained and rinsed Pepper jack cheese or whatever cheese is your favorite. 1. Sautee yellow onion until translucent, about 5 minutes. 2. Add garlic and jalapeno, sauté for 2 minutes. 2. Add spices, cooked quinoa, pinto beans and cook until hot, about 7 minutes. 3. Stuff peppers. Any extra stuffing you can put around the peppers. 4. Bake for 25 minutes uncovered. 5. Sprinkle with cheese and bake for another 5 minutes or until your cheese is melted. 6. Finish off this dish with drizzling the sauce across the roasted, stuffed peppers. Creamy Lime Cilantro Sauce: 1/2 cup plant based or regular mayo 1/2 cup cilantro, minced Juice of 2 limes 3 TBSP. agave nectar or maple syrup 1 tsp. cumin 1. Combine all ingredients in blender, blend until smooth. Tasty Tip: Peppers are super fun in dishes. They lend varied levels of heat to your palate. A fun trick to try is to make your own roasted peppers. If you have a gas stove, simply roast your peppers over the open flame using metal tongs to flip them over when they blacken. When completely black put them in a bowl and cover with a plate. The steam of the covered pepper will loosen the skin and after 10 minutes or so, you can remove most of the blackened skin from the pepper. You can then add this flavorful and smoky pepper to any recipe you would like. If you don't have a gas stove you can roast them in your oven or on your BBQ using the same technique. I personally love adding them to hummus. It's delicious!
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8/25/2018 0 Comments CSA Recipe - Week 12Quick Fridge Dill Pickles
There are a ton of these recipes online, this one is adapted from www.acouplecooks.com Makes 1 quart jar ½ lb of pickling cucumbers or 2 English cucumbers 3 cloves garlic, peeled and cut in half 4-6 sprigs dill 1 tablespoon coriander seeds (or a few sprigs of coriander bunch) 1 tablespoon sugar 1 ½ tablespoons kosher salt 2/3 cup white vinegar 1 cup water 1. Wash a quart mason jar and lid and let air dry. 2. Quarter cucumbers lengthwise into spears. 3. In an extra jar or covered container, combine coriander, sugar, salt, and vinegar. Tightly close the lid and shake vigorously until the sugar and salt dissolve. Add water to mixture. 4. In the clean jar, tightly pack the sliced cucumbers, garlic and dill. 5. Pour the brine mixture over the cucumbers. Tap the jar on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed. 6. Place the lid on the jar and screw the ring until it’s tight. Leave the jar in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated. 8/20/2018 1 Comment CSA Recipe - Week 11Roasted Pesto Potatoes
Chef Liz Arraj 4 cups of small potatoes, clean and cut in half. Toss in olive oil add coarse sea salt and bake at 400 for 25 minutes or until done. Pesto: 1 cup of fresh basil 1/4 cup walnuts or nut of your choice 1/4 cup nutritional yeast 1 clove of garlic 1/4 cup olive oil Water to adjust consistency Salt and black pepper to taste 1. Put all ingredients into food processor and pulse, adding the olive oil at the end and blended until smooth. 2. Put roasted potatoes in large bowl and add pesto. Toss well and serve while still hot. Tasty Tip: One thing I really like about pesto is that it's very versatile. Traditionally, pesto is made from basil, pine nuts and parmesan cheese. But making it plant based is super easy and tasty simply by adding nutritional yeast. Also, you don't have to use basil, you can use spinach, kale or other greens. And you can change the expensive pine nuts to walnuts or almonds. 8/14/2018 1 Comment CSA Recipe - Week 10Blistered Shishito Peppers
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. Tasty Tip: Shishito Peppers are a small finger long pepper that turns from green to red. It is usually harvested while still green. Only 1 in 10 peppers are spicy. You can prepare them many ways, grilled, pan fried, stewed or eaten raw. The literal Japanese translation refers to the tip of the pepper that looks like the head of a lion, Shishi, often abbreviated in Japanese as Shishito. 7/29/2018 0 Comments CSA Recipe - Week 9Eggplant Balls
Chef Liz Arraj Makes 12 1 medium eggplant, sliced 1 garlic clove, minced 1 shallot, peeled and minced 1 tsp. salt 1/2 tsp. black pepper 2 TBSP. olive oil 1 tsp. dried oregano 2 TBSP. nutritional yeast 3/4 cup Panko bread crumbs 1. Put sliced eggplant with shallot, garlic, salt, pepper and olive oil on baking sheet and bake for 30 minutes at 400. 2. In food processor add roasted vegetables, add dried oregano, nutritional yeast and half of bread crumbs. Pulse. Add rest of breadcrumbs. Pulse again. 3. Use tablespoon to scoop and create your balls. Place on parchment paper lined baking sheet. Makes 12. Bake for 20 minutes. Serve on top of your favorite noodles and sauce. Enjoy! Tasty Tip: Sometimes eggplant has a bitter taste but there is a simple remedy for that. Slice your eggplant and place on baking sheet. Generously sprinkle salt all over your eggplant and let sit for 15+ minutes until beads of moisture appear. Rinse your eggplant and proceed to prepare your eggplant according the recipe. This technique will get rid the bitterness that you may taste. 7/23/2018 0 Comments CSA Recipe - Week 8South of the Border Zucchini Pancakes
Chef Liz Arraj Makes 6 pancakes 2 cups grated zucchini 1/2 cup frozen corn 1 tsp. salt 1 tsp. cumin 1 tsp. dried oregano 1/2 tsp. black pepper Pinch of crushed pepper flakes 1 tsp. baking powder 2 garlic cloves, peeled and minced 1 TBSP. minced cilantro 1/2 cup all-purpose flour 2 TBSP. flaxmeal 1/2 cup water 1. Grate your zucchini (no need to peel it) and press it thru a colander until dry. 2. Combine flaxmeal and water and let sit until thickens for about 10 minutes. 3. Combine all ingredients in large bowl. 4. Put a small amount of oil in a frying pan. 5. Form your pancakes and cook them until golden brown on each side. Serve with vegan sour cream and hot sauce. Tasty Tip: These zucchini pancakes can be changed up to different regions of the world! You can make Italian zucchini pancakes, Asian zucchini pancakes, Middle Eastern zucchini pancakes simply by changing the spices in them. So easy and so tasty! Enjoy! 7/14/2018 0 Comments CSA Recipe - Week 7Sweet Union Farm Tacos
Chef Liz Arraj 2 TBSP. olive oil 1 Tropea onion. sliced 1 bell pepper, small diced 1 zucchini, diced 1 bunch of Dino kale, finely chopped Basil 1 tsp. salt Tortilla of your choice Grated cheese of your choice Refried beans Rice Radishes on the side 1. Sauté veggies in a small amount of olive oil with some salt. Add the kale last and cook until soft. 2. Assemble your tacos how you like with veggies, beans, rice, cheese and garnish with radishes. Tasty Tip: When you have a small amount of fresh herbs like basil, parsley or cilantro, don't hesitate to throw them into fresh salads or use them in stir fries. Here you can put them into your tacos. Tacos are a super easy meal to create. You can put anything into a taco and it will be delicious! Just have fun. Play with your food! 7/8/2018 0 Comments CSA Recipe - Week 6Scrumptious Swiss Chard Roll
Chef Liz Arraj Makes 8 rolls 4 large Swiss chard leaves 1 cup hummus 1 avocado, mashed Red onion, finely minced 2 carrots, grated 1. Wash chard leaves well and pat dry, cut rib out so you have two long pieces. 2. Gently spread hummus and avocado over each leaf. 3. Sprinkle grated carrot and onion 4. Roll up and serve! Tasty Tip: An easy trick to get thin slices of avocado; Cut the avocado in half, length ways. Take the pit out by whacking a knife into the center of the pit and twisting it, the pit should come right out. Then cut the bottom of both pieces of the avocado. Holding half of avocado in one hand, take a butter knife in your other hand, and cut your slices down to the hard skin and transfer each slice onto your roll. This way you can not only control how thick your slices are but can also use the butter knife to transfer the avocado. 6/30/2018 0 Comments CSA Recipe - Week 5Curry Cabbage
Chef Liz Arraj 2 TBSP. olive oil 1 onion, peeled and diced 2 cloves garlic, minced 1 teaspoon ground coriander 1 teaspoon ground turmeric 1 teaspoon dried thyme 1 teaspoon cumin 1 tsp. salt or to taste 1 green cabbage, thinly sliced 2 carrots, peeled and thinly sliced 1-14 ounce can coconut milk 1 cup water 1. Heat oil in a large saucepan on medium high heat. 2. Sauté onion until translucent, add garlic and cook for 1 minute. 3. Add coriander, turmeric, thyme, cumin, carrot, cabbage and stir. Add coconut milk, water and bring to a boil. 4. Cover saucepan and reduce to a simmer and cook for about 20 minutes or until sauce thickens. 5. Serve on top of basmati rice or your choice of grain and garnish with chopped cilantro. Tasty Tip: Some fun things about cabbage; you can use the large leaves of this delicious plant as an edible plate and arrange your dinner on one. Not only does it look cool, you can eat everything on your plate! 6/23/2018 0 Comments CSA Recipe - Week 4Provencal Vegetable Salad
Chef Liz Arraj Serves 6 2 cups cooked French green lentils or lentils of your choice 1 head of lettuce, chopped 2 cups baby spinach (or other greens), leaves left whole 1 pints of cherry tomatoes, sliced in half lengthwise 2 small zucchini, chopped into quarter moons 1 cups green beans, chopped 1 cup corn, fresh or frozen 2 scallions, thinly sliced 1/2 cup flat-leaf Italian parsley, chopped 1/2 cup of cilantro, chopped 1/2 cup of fresh mint, chopped Provencal Dressing: 2 TBSP. olive oil 2 TBSP. lemon juice 1 TBSP. red wine vinegar 2 tsp. Dijon mustard 2 tsp.. maple syrup or agave nectar 1 garlic clove, minced 1 tsp. ground cumin 2 tsp. kosher salt or to taste 1 tsp. black pepper 1. Cook French lentils according to instructions. Let cool. 2. In large bowl combine all ingredients. 3. Create dressing and combine everything together. Tasty Tip: The word zucchini comes from the Italian word "zucca" which means squash. The Italians first brought the zucchini to America in the 1920's. And contrary to popular belief bigger isn't better. The zucchinis with the most flavor are actually small to medium sized. And the darker the skin, the more nutrition it has. I love zucchini cooked, baked or raw. |