1 head of lettuce, torn and rinsed
3 scallions, thinly sliced
2 radishes, thinly sliced
For the Vinaigrette:
2 tbsp water
¼ cup (about 3 limes) lime juice
¼ cup extra-virgin olive oil
2 tbsp white wine vinegar
Salt and white pepper
1 small garlic clove, minced
1 tbsp minced scallions
Toss lettuce, scallions, and radishes in a bowl. In a container with a tightly fitting lid, combine all the vinaigrette ingrediants and shake to mix well. Pour over salad. Serves 4.
Melt 1 tablespoon butter with oil in heavy large pot over medium-high heat. Add cabbage and onion; sauté until vegetables wilt and brown, stirring occasionally, about 15 minutes. Add 8 thyme sprigs and sauté 1 minute longer. Add broth and bring to boil. Reduce heat to medium and simmer 5 minutes. Season to taste with salt and pepper.
Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sauté until brown and tender, stirring occasionally, about 12 minutes. Season with salt and pepper.
Remove thyme sprigs from soup. Ladle soup into bowls; garnish with apples and chopped fresh thyme and serve. (You might want to top it with a dollop of sour cream.)
Source: Bon Appetit
15 oz celery, cubed
1 onion, cubed
2 Tb butter
1 Tb curry powder
1 Tb ginger, cubed
1 teaspoon cayenne pepper
1 chili pepper, seeded and minced
1 1/2 quarts broth
salt and pepper to taste
lemon juice
2 oz butter
Sauté the onion and potatoes in the butter, add the seasonings. Stir well; add celery and fill up with broth. Add salt and pepper and simmer for 30 minutes.
In a blender or food processor, puree all ingredients and season with lemon juice and mix in the butter. Serve with toast and a finely chopped green onion sprinkled on top of each serving.
1 ½ tsp ground cumin, divided
½ tsp salt, divided
1 tsp grated lime rind
2 Tb fresh lime juice
1 Tb olive oil
1 cucumber, chopped
1 cup grape tomatoes, halved
1 green onion, thinly sliced
1 jalapeno, seeded and minced
1 Tb fresh mint, chopped
1 pound firm mild fish fillets
Combine 1 teaspoon of cumin, ¼ teaspoon salt, lime rind, lime juice, and olive oil in a medium bowl. Add cucumber, tomatoes, green onion, jalapeno, and mint. Set aside.
Sprinkle remaining ½ teaspoon cumin and remaining ¼ teaspoon salt over fish. Grill over medium-high heat 7 minutes or until tender.
Top with salsa, and serve. Makes 2-3 servings.
The ingredient list is long, but it’s actually quite simple and uses many of the vegetables from this week’s share.
3 pita rounds, torn into pieces
oil for frying
2 cups torn romaine lettuce
2 tomatoes, chopped
2 small cucumbers, peeled and diced
1 green bell pepper, chopped
3 green onions, minced
15 fresh mint leaves, chopped
1/4 cup chopped fresh parsley
1 teaspoon cilantro
1/4 cup lemon juice
2 teaspoons white wine vinegar
1 pinch salt
1/2 teaspoon lemon pepper
1/2 teaspoon dried onion flakes
1 pinch celery salt
1 pinch garlic powder
1/4 cup olive oil
Heat oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until browned; then remove to paper towels.
Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions, mint leaves, parsley, and cilantro into a large bowl.
Pour lemon juice and white wine vinegar into a small bowl. Season with salt, lemon pepper, onion flakes, celery salt, and garlic powder. Stir in olive oil.
Gently toss salad with fried pita pieces and dressing. Adjust seasonings to taste, and serve.
1 large carrot, grated
1 large onion, chopped
2 cups tightly packed shredded green cabbage
Salt and pepper
4 large eggs, lightly beaten
1 pound non-fat or part-skim ricotta cheese
½ cup sour cream
½ cup shredded cheddar, mozzarella, or
½ cup grated Parmesan
3 Tb unbleached flour
Place racks on the lowest rung and in the center of the oven. Heat oven to 325.
Heat the oil in a large skillet over medium-high heat. When it is hot, add the carrot, onion, and cabbage. Reduce the heat to medium and sauté, stirring often, until the vegetables are soft, about 20 min. Add salt and pepper. If the vegetables start to stick, stir in water 1 Tb at a time to prevent burning. (Make sure there’s no water left in the pan when you add the vegetables to the filling mixture.)
Remove the mixture from the heat, and let it cool until it stops steaming.
Meanwhile, prepare the filling in a food processor. Combine eggs, ricotta, sour cream, cheddar (mozzarella or Jack) cheese, Parmesan, and flour. Blend until smooth. Add the cabbage mixture to the food processor and process in short pulses to combine, about 6 to 8 pulses. Pour the filling into a 9-inch spring-form pan.
Place a baking pan of water on the rack set on the lowest rung of the oven. Put the cheesecake on the rack in the center of the oven and back until it’s golden brown and a knife inserted in the center comes out clean, about 1 hour.
Cool completely, then refrigerate at least 3 hours before serving.
Source: The Essential Vegetarian Cookbook
1 Tb fennel seeds
1 Tb anise seeds
1/3 cup mayonnaise
½ cup red wine vinegar
¾ tsp salt
½ tsp pepper
2 medium fennel bulbs, stalks discarded but fronds reserved
1 Tb fresh lemon juice
1 small green cabbage, tough outer leaves discarded
1 large carrot, coarsely grated (1 cup)
1 small red onion, halved lengthwise, then thinly sliced (1 cup)
¼ cup finely chopped parsley
To make the dressing, toast the fennel and anise seeds in a dry heavy skillet over moderate heat, shaking occasionally, until lightly browned, then cool. Coarsely grind seeds in a spice grinder (or coffee grinder). Whisk together ground seeds with mayonnaise, vinegar, salt and pepper.
To make the slaw, halve fennel bulbs lengthwise, then cut out and discard cores. Thinly slice fennel crosswise and toss with lemon in a very large bowl. Finely chop enough fennel fronds to measure ¼ cup and add to sliced fennel.
Quarter cabbage and cut out and discard core. Thinly slice cabbage crosswise and add to fennel along with carrot, onion, parsley, and dressing and toss well. Chill, covered, at least 1 hour. Serves 10.
4 Tb extra-virgin olive oil
2 ¼ pounds skinless, boneless chicken thighs
1 large onion
3 garlic cloves
2 Tb minced Italian parsley
2 green bell peppers, cut into 1-inch squares
6 whole tomatoes (can be canned), chopped
1 cup dry white wine
Heat 2 tablespoons of oil in a heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, cook chicken until golden brown, about 4 minutes, adding more oil as needed. Transfer to a platter and reserve skillet.
Add onion, garlic, and parsley to skillet; sauté until onion is soft, scraping up browned bits, about 4 minutes. Add green peppers, tomatoes, and wine; return chicken to skillet. Cover; simmer over medium-low heat 30 minutes. Uncover, cook until chicken is tender and sauce is reduced, about 15 minutes. Serves 6.
2 zucchini, cut into ¼ inch slices
1 red onion, cut in half lengthwise and sliced
1 tsp minced garlic
Olive oil
Kosher salt
Pepper
2 red bell peppers, halved, cored, and seeded
2 yellow or green bell peppers, halved, cored, and seeded
1 eggplant, unpeeled, cut into ¼ inch slices
½ cup grated Parmesan
Preheat the oven to 400 degrees.
Cook the zucchini, onions, garlic, and 2 tablespoons of olive oil in a large sauté pan over medium heat for 10 minutes until zucchini is tender. Season with salt and pepper. Brush the peppers and eggplants with olive oil and season, and roast on a baking sheet for 30 to 40 minutes, until soft and browned.
In a 6-inch round cake pan, place each vegetable in a single, overlapping layer, sprinkling Parmesan cheese and salt and pepper to taste between each layer. Begin with half of the eggplant, and then layer half of the zucchini and onions. Then layer all of the peppers, then the rest of the zucchini and onions, and finally the rest of the eggplant.
Cover the top of the vegetables with a 6-inch round of parchment or waxed paper. Place a 6-inch flat disk (the bottom of another cake pan) on top and weigh it with a heavy jar. Place on a baking sheet (it will leak) and chill completely. Drain the liquid, place on a platter, and serve at room temperature.
Source: The Barefoot Contessa
