Stones Throw CSA’s Weblog

Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Thanksgiving Sides
http://www.foodnetwork.com

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

A great way to use and enjoy cucumbers!  I also like to use this in wraps as a sandwich filling.

2 cups chopped tomatoes
1 can  (10 oz.) diced tomatoes and green chilies, undrained
1/2 cup chopped green peppers
1/2 cup  chopped green onions
1/2 cup chopped, seeded, peeled cucumbers
3 cloves  garlic, minced
3 Tbsp. olive oil
3 Tbsp.  finely chopped fresh cilantro
1 Tbsp. red wine vinegar
8 oz Feta Cheese, crumbled (optional)

Mix all ingredients except cheese.  If you are serving topped with cheese, spread in a shallow dish like a pie plate and then top with cheese just before serving.  Goes great with tortilla chips or veggies. (The shallow serving dish helps to allow a dipper to get cheese with their salsa, but without the cheese, serve like any other salsa or dip with chips.)

Here is a recipe that makes use of the potatoes, beans and peppers we are getting in our boxes.  It’s tasty!

Warm Vegetable Salad

Recipe: Giada De Laurentiis

2 whole red peppers
1 1/2 pound assorted red and white new potatoes
3/4 pounds green beans, trimmed and halved
1 bunch scallions, sliced
1/2 cup chopped fresh flat-leaf parsley
2 cloves garlic, minced
2 tablespoons chopped oregano leaves
1 lemon, zested and juiced
2 tablespoons white wine vinegar
1/2 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Preheat the broiler. Place the red peppers on a foil lined baking sheet. Place the red peppers under the boiler. Turning every 2 to 3 minutes cook the peppers until the skin is blistered, about 8 to 9 minutes total. Place the blistered peppers in a plastic bag. Seal the bag and allow the peppers to sit for 10 minutes to allow the skin to separate and to let cool.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the potatoes and cook until tender, about 10 to 12 minutes. Remove the potatoes to a cutting board. Add the green beans to the pot. Cook the green beans until tender, about 3 minutes. Remove the green beans to a large bowl. Slice the potatoes in half while still warm and combine them with the green beans in the large bowl. Remove the peppers from the plastic bag. Peel off the skin from the peppers. Slice the pepper flesh into wide strips and remove the seeds and veins. Place them in the bowl with the potatoes. Add the scallions, parsley, and garlic
and toss to combine.

In a small bowl combine the oregano, lemon juice and zest, and white wine vinegar. Whisk in the olive oil. Stir in the salt and pepper. Toss the warm vegetables with the herb vinaigrette. Serve immediately.

These sweet treats, from Muffins by Elizabeth Alston (Clarkson N. Potter Inc. 1986), develop a wonderful flavor if stored in a plastic bag for a day or two. Reheat before serving.

1/2 c    sliced unblanched almonds (1.25 oz)
1-2/3 c    flour
1 c     sugar
1 Tbl    pumpkin pie spice
1 tsp    baking soda
1/4 tsp    baking powder
1/4 tsp    salt
2    large eggs
1 c    plain pumpkin
1/2 c    butter, melted (1 stick)
1 c    chocolate chips (6 oz)

Heat oven to 350°. Put almonds on a baking sheet or pie pan and bake about 5 minutes, just until lightly browned; watch carefully so nuts don’t burn. Alternately, toast almonds in a toaster oven. Slide almonds off baking sheet so they cool quickly.

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter, and whisk until well blended. Stir in chocolate chips and cooled almonds. Pour over dry ingredients and fold in with a rubber spatula just until dry ingredients are moistened. Using a 1/4-cup measure, scoop batter into greased muffin cups. Bake 20-25 minutes, or until puffed and springy to the touch in the center. Turn out onto a rack to cool.  Makes 1 dozen.