Aug
26
    
Posted (Lori) in News

This week’s veggie list looks like the ingredient list for piperade,  a basque dish that, in it’s classic form, includes ham or prosciutto. But I usually leave out the meat and it’s fine without it. I’ve also included some raw pepper salads—because it’s going to be hot this week—and some kale and cabbage salads that require very brief cooking or none at all.

JULIA CHILD’S PIPERADE (adapted)

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

(the frying peppers and lipstick peppers in our share are fine in this recipe)

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.

AND AN ITALIAN VERSION

PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

STUFFED ITALIAN FRYING PEPPERS

from COOKS.COM

1 1/2 to 2 lbs. Italian frying peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best – if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4″ good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread – good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).

Either dish is a good Summer meal, relatively light and doesn’t need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, can be made ahead, and also travel well for picnics.

AVOCADO, GREEN PEPPER AND TOMATO SALAD, from Martha Stewart

Meatless

1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber

CABBAGE AND PEPPER SALAD (From Natasha’s Kitchen.com)

Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 ?bsp sunflower oil (olive oil works too but sunflower is better)

1 ?bsp mayo

1 ?bsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping ?bsp dill (fresh or frozen)

2 heaping ?bsp parsley (optional)

For the dressing: In a small bowl mix together juice of 1 small lemon, 3 ?bsp of sunflower oil, 1 ?bsp mayo, 1 ?bsp sour cream, 1 tsp sugar, ½ tsp garlic powder and ½ tsp salt (or just 1 tsp garlic salt), 2 heaping ?bsp chopped dill and 2 heaping ?bsp chopped parsley. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :) .

CHOPPED CABBAGE AND KALE SALAD

© Todd Porter & Diane Cu

The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.

Slideshow: More Green Salads

6 cups chopped green cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, sliced

1/2 cup chopped walnuts

4 ounces feta cheese, crumbled

2 tablespoons extra-virgin olive oil

Zest of 1 medium lemon

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.

In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

STIR-FRIED CABBAGE, from All-recipes.com

1 tablespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine, or another Chinese flavoring, such as Szechuan sauce

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

s.

This week’s veggie list looks like the ingredient list for piperade,  a basque dish that, in it’s classic form, includes ham or prosciutto. But I usually leave out the meat and it’s fine without it. I’ve also included some raw pepper salads—because it’s going to be hot this week—and some kale and cabbage salads that require very brief cooking or none at all.

JULIA CHILD’S PIPERADE (adapted)

6 medium tomatoes

1 tablespoon plus 2 teaspoons olive oil

4 ounces thinly sliced Bayonne ham (or prosciutto), cut into 1/2-inch squares

2 medium garlic cloves, finely minced

2 medium onion, halved and thinly sliced

2 tablespoons chopped parsley

1 tablespoon chopped thyme leaves

1 medium bay leaf

2 medium red bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

2 medium green bell peppers, cleaned and sliced lengthwise into 1/4-inch strips

(the frying peppers and lipstick peppers in our share are fine in this recipe)

2 teaspoons piment d’Espelette (or paprika or cayenne pepper; or chopped hot peppers, with the seeds removed, to taste)

Bring a small pot of water to a boil over high heat. Prepare an ice water bath by filling a medium bowl halfway with ice and water. Using the tip of a knife, remove the stem and cut a shallow X-shape into the bottom of each tomato. Place tomatoes in boiling water and blanch until the skin just starts to pucker and loosen, about 10 seconds. Drain tomatoes and immediately immerse them in ice water bath. Using a small knife, peel loosened skin and cut each tomato in half. With a small spoon, scrape out any seeds and core and coarsely chop the remaining flesh. Set aside.

NOTE FROM LORI: I skip the step above because tomato skins don’t bother me; I just chop the tomatos roughly. Your choice)

Place a large frying pan over medium heat and add 1 tablespoon oil. Once oil shimmers, add Bayonne ham (or prosciutto) and cook, stirring occasionally, until golden brown, about 8 minutes. Remove to a plate with a slotted spoon and reserve.

Return pan to heat, add 2 teaspoons oil, and, once heated, add garlic and onion. Cook, stirring rarely, until soft and beginning to color, about 8 minutes. Stir in herbs and pepper slices and season well with salt. Cover and cook, stirring rarely, until peppers are slightly softened, about 10 minutes.

Stir in diced tomatoes, browned ham, and piment d’Espelette (or paprika or cayenne pepper) and season well with salt. Cook uncovered until mixture melds together and juices have slightly thickened. Serve hot.

AND AN ITALIAN VERSION

PEPERONATA (from The Food Network Kitchen)

1/4 cup olive oil

2 red bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 yellow bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

2 orange or green bell peppers, seeded, sliced into 2 1/2 to 3-inch long strips

(again—the peppers in our share this week will work fine)

1 large onion, sliced into half-moons

4 garlic cloves, sliced thin

1 tablespoon dried oregano

1 tablespoon sugar

4-5 Roma or other plum tomatoes, seeded and diced

Salt and pepper to taste

1/2 cup fresh basil, leaves torn roughly

Lemon juice

1 Heat olive oil in a large sauté pan on medium high heat. When the oil is almost smoking, add the onions. Sprinkle with a little salt and sauté for 2-3 minutes, until the onions just begin to color.

2 Add the peppers and stir well to combine with the onions. Sauté for 4-5 minutes, stirring often. The peppers should be al dente—cooked, but with a little crunch left in them.

3 Add the garlic, and sauté another 1-2 minutes. Sprinkle a little more salt over everything and add the sugar and dried oregano. Cook 1 minute. Add the diced tomatoes, and cook just one minute further.

4 Turn off the heat and mix in the torn basil. Grind some black pepper over everything. Right before serving squeeze a little lemon juice over the dish.

STUFFED ITALIAN FRYING PEPPERS

from COOKS.COM

1 1/2 to 2 lbs. Italian frying peppers
1 1/4 cup Italian bread crumbs
2-3 tablespoons Parmesan cheese
1/4 cup fresh parsley, minced
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 egg
1/2 tsp each oregano and basil (fresh is best – if using dry, reduce amount to 1/4 tsp)
2-3 cloves finely minced garlic.
pinch of rubbed sage
3-4 anchovies (or to taste)
1 green onion or shallot, minced (optional)

Sauté garlic and green onion or a minced shallot, if using, in olive oil, til very lightly browned (a teaspoon of butter may also be added to speed the browning along). Mash the anchovies using a fork, stirring them into the olive oil.

Add parsley and other herbs, heat for 2 minutes. Add bread crumbs, then quickly mix in an egg which has been beaten (using a fork) with a few tablespoons warm water. Another teaspoon of olive oil may be added, if needed, for a smooth mixture.

Add cheese and mix well; stir in enough warm water to make a mix that can be pressed into the center of the peppers which have had their stems removed, and have been seeded and cored.

Saute the peppers in a skillet with 1/4″ good olive oil with 3-5 peeled whole cloves garlic; turn the garlic to prevent browning. The garlic should just take on a lightly toasted color and will become soft, at which point it can be mashed into the oil and removed (save for spreading this on Italian bread – good before using for Bruschetta!)

The peppers should begin to blacken/brown on one side; turn them several times to distribute the coloring, keeping them always well coated in olive oil. When they appear to be somewhat tender and have streaks of browning, cover pan for 2 minutes and remove from heat. Serve right away, sprinkled with coarse kosher or sea salt.

These same peppers can be made in a similar way, except they are only cored and seeded, but not stuffed. In this case, they are served drizzled with garlic-mashed olive oil in sandwiches made with crusty Italian bread. (A few caramelized onions can also be added but this somewhat detracts from the focus on the pepper flavor).

Either dish is a good Summer meal, relatively light and doesn’t need to be served piping hot. Simply sauteed in olive oil, the plain, unstuffed peppers are very quick and easy to prepare, can be made ahead, and also travel well for picnics.

AVOCADO, GREEN PEPPER AND TOMATO SALAD, from Martha Stewart

Meatless

1 teaspoon extra-virgin olive oil

Juice of 1/2 lime

1 small garlic clove, minced

Pinch of cayenne pepper

Coarse salt

1 firm, ripe avocado, halved and pitted

1/2 yellow bell pepper, ribs and seeds removed, diced

6 cherry tomatoes, halved

1 scallion, trimmed and thinly sliced

1 tablespoon chopped fresh cilantro leaves, plus whole leaves for garnish

Preparation

1. In a small bowl, whisk together olive oil, lime juice, garlic, and cayenne. Season with salt.

2. Scoop out flesh from avocado halves, reserving shells, and chop. Transfer to a bowl and add bell pepper, tomatoes, scallion, and chopped cilantro.

3. Drizzle with dressing and season with salt. Gently stir to combine. Spoon mixture into reserved shells. Garnish with whole cilantro leaves and serve immediately.

Per serving: 424 calories, 34.63 g fat, 5 g saturated fat, 0 mg cholesterol, 31.25 g carbohydrates, 6.6 g protein, 16.36 g fiber

CABBAGE AND PEPPER SALAD (From Natasha’s Kitchen.com)

Salad Ingredients:

1/2 large or 1 small cabbage

1 yellow or orange or  red bell pepper (or 5-6 mini peppers)

1 small head of broccoli

1/2 cup chopped green onion

Dressing Ingredients:

Juice of 1 small lemon

3 ?bsp sunflower oil (olive oil works too but sunflower is better)

1 ?bsp mayo

1 ?bsp sour cream

1 tsp sugar

1/2  tsp minced garlic

1/2 tsp salt

2 heaping ?bsp dill (fresh or frozen)

2 heaping ?bsp parsley (optional)

For the dressing: In a small bowl mix together juice of 1 small lemon, 3 ?bsp of sunflower oil, 1 ?bsp mayo, 1 ?bsp sour cream, 1 tsp sugar, ½ tsp garlic powder and ½ tsp salt (or just 1 tsp garlic salt), 2 heaping ?bsp chopped dill and 2 heaping ?bsp chopped parsley. Refrigerate dressing and start on the salad.

Wash your veggies. Using a mandoline or a knife, thinly slice 1 small cabbage and place in a large mixing bowl.

Chop 1 small head of broccoli into small peaces.

Cut bell pepper into small strips.

Dice half a bunch of green onions, about ½ cup. Add everything to the mixing bowl.

When ready to serve, pour the prepared dressing over the salad and mix well until all of the veggies are evenly coated with the dressing :) .

CHOPPED CABBAGE AND KALE SALAD

© Todd Porter & Diane Cu

The textures of chopped cabbage and kale work wonderfully together in this quick salad, with chopped walnuts and red bell pepper providing even more crunch.

Slideshow: More Green Salads

6 cups chopped green cabbage

3 cups loosely packed, de-stemmed and chopped kale

1/2 medium red bell pepper, sliced

1/2 cup chopped walnuts

4 ounces feta cheese, crumbled

2 tablespoons extra-virgin olive oil

Zest of 1 medium lemon

Juice of 1 medium lemon

1/2 teaspoon kosher or sea salt

Fresh cracked black pepper, to taste

In a large bowl, combine the cabbage, kale, bell peppers, walnuts and feta cheese.

In another bowl, whisk together the olive oil, lemon zest, lemon juice, salt and pepper.

Pour the dressing over the cabbage mixture and toss to coat. Chill and serve.

STIR-FRIED CABBAGE, from All-recipes.com

1 taWblespoon vegetable oil

2 cloves garlic, minced

1 pound shredded cabbage

1 tablespoon soy sauce

1 tablespoon Chinese cooking wine, or another Chinese flavoring, such as Szechuan sauce

Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

s.



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