A milestone: We will be publishing our 1,000th recipe today!
To ripen hard fruits, such as peaches and nectarines, put them in a brown paper bag, don’t overcrowd, close the bag, but not tightly, and let sit at room temperature for a few days. Check, taking out ones that have ripened. Some people like to put an apple or banana in the bag with the fruit. This can speed up the ripening process, but can also hasten spoilage, so if you choose this latter method, check the fruit everyday.
The Vegetable Share: Beets (Detroit Red, Golden, Butter, Choigga); Sweet Onions; Napa or Green Cabbage; Chard or Green Kale; Zucchini/Summer Squash; Herbs–choice of Basil, Cilantro, Dill, Dill Flowers (Umbrels), Parsley, Sage; Sub–Cayenne Peppers.
The Fruit Share: Plums; Peaches; Nectarines.
Recipes: Creamy Beet Gratin; Thai Pasta with Cabbage; Breaded Zucchini Cutlets; Chard and Bean Soup with Herbs; Kale Calallo; Hot Pepper Sauce.
I wanted to use the corn from my CSA, so I revisited this household favorite. This is an excellent dish, packed with flavor and spice. You can serve it right on the plate with rice pilaf or inside a warm tortilla. The recipe suggests removing the seeds from the jalapenos, but I say DON’T. Your dish will be spicy, but really good! Be brave. (Actually it’s not THAT hot)
1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3-1/2 Tbs. unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
1 medium jalapeño, seeded if desired and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
1 Tbs. chopped fresh oregano
1 cup grated sharp Cheddar
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
I had two weeks worth of green beans to use so I decided to make a cold salad with some of them. I’ve been meaning to find a good Quinoa recipe too and this seemed like the perfect time. I turned to Gojee.com which sent me to this recipe and it turned out great. It’s a surprisingly elegant salad with lots of refreshing flavor and it’s easy to make.
1 1/2 cups green beans, trimmed and chopped into 1/4-inch pieces
2 cups cooked quinoa (just follow the instructions on the box)
1/2 cup chopped toasted pecans
1/2 cup chopped parsley
2 scallions, chopped
2 Tbsp. fresh mint, choppd
3 Tbsp. extra-virgin olive oil
1 1/2 Tbsp. lemon juice
1 garlic clove, minced
Salt and black pepper, to taste (it needs a good amount of salt)
Cook the green beans in boiling, salted water for 2 minutes, until tender but still crunchy. Rinse under cold water, drain and pat dry. Combine with the quinoa, pecans, parsley, scallions, and mint in a large bowl.
Whisk together the oil, lemon juice, garlic, salt, and pepper. Pour over the salad and toss to blend. Let stand for 10 minutes before serving.