Archive | Recipes

Zucchini, Two Ways

 
As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals.
 
Roasted Zucchini with Mint Pesto
 
For the pesto:
½ cup loosely packed fresh basil leaves
½ cup loosely packet fresh mint leaves
1 large clove fresh garlic, peeled
1 teaspoon salt
½ cup Parmigiano Reggiano cheese
¼ cup pine nuts
¼ cup extra virgin olive oil
  
For the zucchini:
4 zucchini
1 teaspoon salt
¼ cup extra virgin olive oil
¼ teaspoon pepper
 
To make the pesto, process all the pesto ingredients together in a food processor or blender.
 
To make the zucchini, preheat oven to 400°F. Thinly slice zucchini lengthwise, brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Roast 25 minutes, tossing halfway through. Alternatively you can grill them one minute on each side. Remove and cool. Spread about 1 teaspoon of pesto on one side of each grilled zucchini slice; roll up and serve.
 
 
Zucchini Blossom Fritters


 
Chef Capdevielle recommends these fritters as a perfect summer appetizer.… Read More

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Plum Shrub

From Helen Krayenhoff’s 12 Simple Seasonal Vegetable Recipe Ideas

Finely dice 2 cups ripe plums and mix with 2 cups white balsamic vinegar and ½ cup sugar.
Put the pits in a jar, pour in fruit mixture, and seal. Age in a dark, cool place for 2 to 3 weeks,
then strain into a bottle and refrigerate.

Use 2 tablespoons of shrub in an 8-ounce glass with ice. Top with sparkling water. Use in cocktails.

Variation: For added complexity, add some black pepper, ginger, or lemon verbena to fruit before aging.

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Spicy Chicken Wrap

From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss

The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired.
—SH

Makes 4

Dough
1 tablespoon sugar
1½ teaspoons active dry yeast
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
3¼ cups bread flour, plus more for surface
2 tablespoons vegetable oil, plus more for bowl

Chicken and assembly
2 tablespoons olive oil, divided, plus more for drizzling
1 small onion, chopped
1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon ground sumac (find at Middle Eastern markets and specialty foods stores)
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
¼ teaspoon bahārāt*
Bread flour (for dusting)
1 cup trimmed arugula
2 tablespoons pomegranate seeds

To make dough

Whisk together the sugar, yeast, and ½ cup warm water (105°–110°) in a medium-size bowl until yeast is dissolved. Let sit until foamy, 5 to 10 minutes.

Meanwhile, whisk together salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 tablespoons vegetable oil, and ¾ cup warm water.… Read More

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Three Stone Fruit Honey Butter


This recipe is a great example of a product that brings together many values we have around food at Three Stone Hearth. We source all ingredients seasonally from small, ethical farms and producers. Raw honey, the only added sweetener, is a food considered medicine in India’s Ayurvedic tradition. The generous amount of butter in the recipe adds deliciousness as it buffers sweetness and slows down the metabolism of the natural sugars. Dollop the honey butter on oatmeal, slather it onto pancakes, stir into yogurt, spread onto toast, or eat it straight with a spoon. It’s a perfect pick-me-up at work when you need a little energy boost.

2½ pounds mixed stone fruit, preferably three different kinds, such as peaches, plums, and apricots, from your favorite local farms
2–3 sticks pastured, organic butter
½–¾ cup raw local honey
Lemon juice to taste
Pinch of sea salt

Pit and slice the fruit and place in a heavy-bottomed pan over medium-low heat, cooking until it becomes a concentrated paste. (Add splashes of water as you go if the fruit isn’t super-juicy.) Remove from heat and purée with an immersion blender. Add the butter and stir until melted and incorporated into the fruit. Then transfer the mixture to a bowl and allow to cool to body temperature (about 100°).… Read More

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The Fork’s Grilled Cheese Sandwich with Toma, Peach Chutney, and Basil


Makes 4 sandwiches

Peach Chutney:
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
1 small yellow onion, finely diced
½ cup sugar
1/3 cup apple cider vinegar
1 teaspoon finely chopped peeled fresh ginger
¼ teaspoon dried red pepper flakes
4 firm but ripe peaches (about 1½ pounds), pitted and cut into 1-inch chunks
½ teaspoon salt

Sandwich:
8 slices whole wheat sourdough bread
8 ounces Point Reyes Toma, shredded
4 ounces Point Reyes Fresh Mozzarella, drained and pulled apart
3 tablespoons thinly sliced fresh basil
4 tablespoons butter, softened

To make the chutney: Heat oil in a large saucepan over medium heat. Add mustard seeds and sauté for about 30 seconds, until they begin to pop. Add onion and sauté until translucent, 3–4 minutes. Stir in sugar, vinegar, ginger, and pepper flakes. Cook until sugar dissolves, stirring occasionally. Add peaches and cook about 10 minutes, stirring occasionally, until fruit is tender and a thick syrup has formed. Stir in salt. Remove from heat.

To make sandwiches: Spread four slices of bread with a tablespoon each of chutney. Distribute Toma and mozzarella evenly over chutney. Finish with fresh basil. Press remaining bread slices firmly on top. Butter outside of the top and bottom slices of bread.… Read More

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Conscious Kitchen Better Burgers

From School Lunch Gets Fresh by Rachel Trachten | Photos by Carmen Silva

 

Serves 4

1½ pounds organic, grass-fed ground beef
1 carrot, peeled
1 beet, peeled
½ white onion, peeled
2–4 mushrooms
1–3 cloves garlic, peeled
2 tablespoons extra virgin olive oil
Sea salt
Black pepper

Grind raw vegetables in a meat grinder or a food processor (pulse setting). Mix vegetables and oil with ground beef (or other ground meat). Form into burger patties and season with salt and pepper. (Make one small patty and cook to check on the seasoning.) Pan fry or grill.

At Madera Elementary, the burgers were served on whole-wheat buns with fresh lettuce and kale. The kids added their own ketchup and mustard.

betterburgerchallenge.org

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What’s in Season?

Story and recipe by Barbara Kobsar |  Illustration by Caroline Gould

Choosing produce harvested at its peak is your sure bet for flavor and freshness.

MAY

If you’re quick enough to the farmers’ markets, you might catch some of the tender greens cut from the bushy fava plant to sauté for a side dish or pasta topping. Young fava pods are now forming on the plant, so farmers are selling them as well. Fava beans look like overgrown green peas. Their velvety pods hold the large beans tightly inside. The delicate flavor and buttery texture of those beans is worth the effort of getting them out of their shells. When you take the mature beans out of the pods, you’ll find them encased in a second tough, waxy covering. Remove this by simmering the beans in boiling water for a couple of minutes. Then drain and cool until you can pick them up and slip the beans from the skins by pinching one end until the bean pops out. Reheat by sautéing in a little olive oil, garlic, salt, and pepper, or chill and toss with vinaigrette.

Cherries are just plain fabulous now, and you’ll want to try all your favorites during the short California season.… Read More

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A Sassy Basque Chimichurri

 

 

In this recipe by Asha Loupy, the fruity and mild Basque pepper piment d’Espelette blends with the southern French vinegar of Banyuls and fresh herbs to make a versatile marinade, sauce, or dip. Use it to season grilled beef or fish, mix it with mayo to use as a vegetable dip or spread for sandwiches, or simply treat it as a bold salad dressing. Try it spooned over grilled vegetables (asparagus is particularly good) and toss it with fresh fava beans. Find more of Asha’s recipes at the
Market Hall Foods blog.

        1/2 cup mild extra virgin olive oil
        2 tablespoons Banyuls Vinegar
        1/2 cup mix of fresh parsley, oregano, cilantro, and thyme leaves, finely chopped
        1 shallot, finely chopped
        3 cloves garlic, minced
        1 teaspoon piment d’Espelette
        1/2 teaspoon salt
    
Mix all ingredients together in a small bowl. Season to taste with additional piment d’Espelette and salt. Store covered in the refrigerator and eat within 3 or 4 days.

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Nasturtium Chimichurri

Story, recipes, and photos by Kristen Rasmussen de Vasquez

Use as a sauce over roasted vegetables, grilled meat, soups, or bruschetta. To make a pesto-like sauce, omit vinegar and incorporate pine nuts or other nuts and/or cheese.

1 cup chopped nasturtium leaves and stems (Increase the stem-to-leaf ratio if you prefer a more pungent sauce.)
1 clove garlic, minced (optional)
Juice of 1 lemon or 2 tablespoons red wine vinegar
2 tablespoons olive oil
¼ teaspoon salt

Blend all ingredients with an immersion blender or in a food processor. Serve immediately, or store in refrigerator for up to one week.

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California Capers

Story, recipes, and photos by Kristen Rasmussen de Vasquez

If you find the “capers” too pungent, submerge them in a brine of 1 part salt to 8 parts water for a few days to mellow out the flavor.

CA-CapersMakes 2 half pints

11/3 cups young nasturtium seedpods
2 bay leaves
About 11/3 cups distilled white vinegar
2 teaspoons Kosher or sea salt
2 half-pint canning jars with lids, sterilized

Separate any seedpods that are still stuck together. (They are often joined in groups of three.) Soak seedpods in water to remove any dirt or debris, then drain and place in the sterilized half-pint jars along with 1 bay leaf per jar.

In a small saucepan over medium-high heat, bring the vinegar and salt to a simmer and stir until salt is dissolved. Pour hot vinegar mixture over seedpods, covering them completely.

Let the jars cool to room temperature before capping and refrigerating. The capers are best if you let them sit in the fridge for at least 24 hours before eating, and they will keep there for up to a year. (Note: To can and make stable outside of refrigeration, please follow reputable instructions for that process.)

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