Cream of the Crop Recipe Week 16: Spicy Roasted Tofu, Corn and Chilis

Spicy Roasted Tofu, Corn and Chilis

By:  Kurt Flehinger

A great way to enjoy the last of the season’s fresh corn and and the abundance of chilis in our CSA boxes.  Feel free to add kale or cabbage or small tomatoes to the mix.

1 14-18 oz. package firm tofu

2 Tbsp. Gochujang, sriracha or other spicy chili paste

2 Tbsp. soy sauce

4 cups fresh corn

2 poblano chilis, seeds removed and sliced thin

2 garlic cloves sliced 

1 large onion, halved and cut into thin slices

4-5 tbsp. olive oil

1 lime

1/2 tsp. cumin

Salt and Peppeer

Heat oven to 425 degrees

1. Place tofu on large plate or cutting board on top of a couple of paper towels.  Cover with two more paper towels and a heavy pan or weighted plate to press the water from the tofu.  Leave for 30 minutes.

2. Cut tofu into approximately 1 inch cubes.

3. Mix gochujang, soy sauce and 1 tbsp. olive oil in a medium size bowl.

4. Add tofu cubes and allow to marinate for 10-15 minutes.

5. Mix corn, sliced chilis, onions and garlic in a large bowl.  Drizzle with 2-3 tbsp. olive oil.  Add heaping tsp. salt and generous grindings of pepper and mix thoroughly.

6. Drain tofu and place on a roasting pan lined with parchment paper.

7. Spread vegetables on a large sheet pan lined with parchment paper.

8. Roast tofu and vegetables for 30 minutes, stirring after 15 minutes.

9. Mix roasted tofu and vegetables and squeeze the lime and sprinkle with salt and cumin.

Note:  This dish is equally good made with boneless, skinless chicken marinated in the same way as the tofu.  

Cream of the Crop Recipe Week 15: Pasta with Poblano Peppers and Cherry Tomatoes

 

Pasta with Poblano Peppers and Cherry Tomatoes

A healthy and delicious dinner in 20 minutes!   

Ingredients
2 tbsp olive oil
1-2 poblano peppers, seeded and chopped
3 garlic cloves, sliced
1 pint cherry tomatoes, halved
kosher salt
pasta of your choice
optional toppings: feta cubes, labneh, any cheese from your share, fresh parsley, fresh oregano, olives, za’atar.

Step 1. 
Fill a pasta pot with water, add kosher salt and bring to a boil. Meanwhile, heat the oil in a pan, add the poblano pepper, garlic and a little salt, and cook over low for 10 minutes.

Step 2.
Add the tomatoes and cook over low heat for 10 minutes. Meanwhile, cook the pasta according to the package instructions. 

Step 4.
Scoop tomatoes and peppers over the pasta on each plate. Serve with optional toppings on the side. 

Tip: Double the peppers and garlic, and after step 1 place half of it in a jar in the fridge. You can use this in salads, scrambled eggs, and sauces throughout the week.

 

Cream of the Crop Recipe Week 14: Stuffed Cabbage and Heirloom Tomatoes

 

by Miriam Meir

From my Aleppan grandmother-in-law: malfuf meḥshi and banadura meḥshi. 

Ingredients

For the filling
½ cup short or medium grain white rice (I use paella rice)
1 lb ground beef
1 onion, diced
¼ cup olive oil
½ tbsp ground allspice
½ tbsp kosher salt
¼ tsp ground cinnamon
1 cup pine nuts

For the stuffed cabbage
1 green cabbage
1 tbsp olive oil
2 tbsp tomato paste
1 tbsp tamarind paste or pomegranate concentrate
¼ cup lemon juice
1 tbsp kosher salt

For the stuffed tomatoes
6 heirloom tomatoes
2 tbsp olive oil
¼ cup lemon juice
6 tsp tamarind paste or pomegranate concentrate

Step 1. 
Soak rice in cold water for half an hour. Drain rice and mix with all the other filling ingredients. 

Step 2.
Cut off the cabbage stem and separate the leaves. Place the leaves in a pot with water to cover, and boil for 15 minutes. Drain and rinse in cold water.

Step 3.
Rest one cabbage leaf in your hand and put 1 tbsp filling in the middle of the bottom half of the leaf. Fold in the sides of the leaf over the filling and roll tightly. 

Step 4.
Put 1 tbsp olive oil in a large saucepan and place the cabbage rolls in the pan seam side down. Cover and cook over medium for 15 minutes.

Step 5.
You have 15 minutes to make the tomatoes now. Preheat the oven to 350°. Remove the tops of the tomatoes and scoop out the pulp (don't throw them out, see tips for ideas what to do with them). Fill each tomato with filling (not too tight).

Step 6.
Oil a roaster with 1 tbsp olive oil and place tomatoes inside to fit tightly. Salt, then drizzle the lemon juice and 1 tbsp olive oil over the tomatoes. Scoop 1 tsp tamarind paste/pomegranate concentrate on each tomato. Cover the roasting pan and roast the tomatoes for 45 minutes. Remove the cover in the last 10 minutes.

Step 7.
Back to the cabbage: Mix 1 cup water, the tomato paste, tamarind paste, lemon juice and salt, and pour over the cabbage rolls. Cover tightly and simmer for 30-40 minutes. 

Tip 1: I doubled the filling recipe and used the leftover filling the next day in more tomatoes, poblano peppers, and summer squash: 

Tip 2: Use the tops of the tomatoes for a side salad: chop them up, add chopped lettuce and persian cucumber, lemon juice, olive oil, kosher salt and fresh ground black pepper.

Tip 3: I used the scooped out tomato pulp to make tomato soup. Next time I’ll add it to the cabbage saucepan!

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Cream of the Crop Recipe Week 13: Roasted Tomato Confit

                                        Roasted Tomato Confit

                                  By:  Jami Floyd & Kurt Flehinger

This is a great use for all of the super sweet, ripe tomatoes in our CSA boxes.  This recipe works well with the smaller cherry and grape tomatoes or with the larger heirloom varieties.  Just be sure that the tomatoes are chopped into roughly similar sizes.  The roasted ancho chilis give it a slightly smoky flavor with little heat. And it’s so easy; just pop the chopped tomatoes into the oven and let them roast!  

2 Pounds tomatoes (grape, cherry or large heirloom) cut into roughly equal sizes.

1/2 C. Extra Virgin Olive Oil

6-8 sprigs of fresh thyme

3 Tbsp. tomato paste

2 Cinnamon sticks

2 Fresh ancho chilis

1 Head garlic

2 Tbsp. chopped garlic chives

Salt and Pepper to taste

1 Pound Rigatoni (if using this as a pasta sauce)

1. Preheat oven to 425 degrees.

2. Chop tomatoes into rough similar sizes about 1 inch.

3. Roast the ancho chilis over an open gas burner or under the broiler until the skins are completely blackened.  Place in a sealed paper bag for 5 - 10 minutes.  Remove and rub the skins off of the pepper.  Cut in half and remove the seeds and veins.

4. Cut the top off of the head of garlic so the tops of the bulbs are exposed.

5. Add all of the ingredients (except the pasta and chives) to a 9 x 13 inch roasting pan.  Be sure that the ancho chilis are immersed in the oil and under the tomatoes.  Place the cut head of garlic face down in the oil and tomatoes.  Roast for 30-40 minutes until the tomatoes are softened and begin to caramelize.

6. Remove from oven and allow to cool for a few minutes.  Remove the garlic head and squeeze the softened garlic cloves into the sauce.  Mix the tomatoes until the tomato paste and garlic and evenly distributed.

7. If making pasta, boil well salted water and cook pasta according to package instructions.  Reserve 1/4 pasta water and then drain pasta.  Add reserved pasta water to roasted tomatoes 1 Tbsp. at a time until sauce becomes creamy. Add pasta to roasting pan and mix.  

8. Sprinkle chives over the top.

9. If serving on bread, ladle the sauce into a serving bowl and sprinkle with chives.

Note:  This is delicious by itself with a loaf of good crusty bread or as a pasta topping, along with a light green salad.