We hope everyone is well this week. Our thoughts are with friends and family in the path of Hurricane Sandy.
This week, according to share size, members will receive: kohl rabi, radish, celery, celeriac, lettuce, arugula, collard greens, kale, eggplant and peppers.
RECIPES
Green Bean and Radish
1 pound green beans, trimmed
15 large red radishes, trimmed, cut into 1/4-inch-thick slices
6 tablespoons olive oil
2 shallots, chopped
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Add radishes and cook 30 seconds longer. Drain beans and radishes. Rinse with cold water; drain well. Combine all ingredients in large bowl and toss to coat. Let marinate 1 hour at room temperature, tossing occasionally. Season to taste with salt and pepper and serve.
Potato and Celeriac Mash
2 1/2 pounds mixed russet, Yukon Gold, and white-skinned potatoes, peeled, cut into 2" cubes
1 1-pound celery root (celeriac), peeled, cut into 3/4" cubes
1 6" piece of horseradish, peeled, coarsely grated (can substitute horseradish spread)
1 1/2 cups sour cream
3 tablespoons Dijon mustard
2 tablespoons (1/4 stick) unsalted butter
Kosher salt
Place potatoes, celery root, and horseradish in a large pot. Add water to cover by 1". Bring to a boil, reduce heat to medium-high, and simmer until vegetables are tender, 25–30 minutes. Drain, reserving 1 cup cooking liquid. Return vegetables to pot; add sour cream, Dijon mustard, and butter. Using a potato masher, coarsely mash vegetables. Add reserved cooking liquid by tablespoonful if mash is too stiff. Season to taste with salt.
Arugula-Pistachio Pesto
1 garlic clove, peeled
3/4 cup finely grated Asiago cheese*
1/3 cup unsalted natural pistachios
4 cups (packed) baby arugula
1 tablespoon (or more) fresh lemon juice
2 teaspoons finely grated lemon peel
1/4 cup olive oil
Finely chop garlic in processor. Add cheese and nuts. Process until nuts are finely chopped. Add arugula, 1 tablespoon lemon juice, and peel. Blend to coarse paste. Blend in oil. Season pesto with salt and pepper and more lemon juice, if desired. Transfer to bowl. Cover and chill up to 3 days.
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