RECIPE: Yotam Ottolenghi’s Pasta and Zucchini Salad

This salad, which was featured in a Times article about Yotam Ottolenghi, was adapted from “Plenty,” his first cookbook. It is rich with vegetables and fresh herbs, and is dead simple to make. The salad comes together in under an hour, and is substantial enough for a warm evening’s supper.

Salt

black pepper

⅔ cup sunflower oil

3 medium zucchini, cut into 1/4-inch-thick slices

1 ½ tablespoons red wine vinegar

¾ cup frozen edamame

2 cups basil leaves, shredded coarsely

¼ cup parsley leaves

⅓ cup olive oil

9 ounces strozzapreti or penne pasta

Zest of 1 lemon

1 ½ tablespoons capers

7 ounces buffalo mozzarella, torn into chunks

Bring a large pot of salted water to a boil. In a medium saucepan, heat sunflower oil over medium-high heat. Fry zucchini slices in batches (do not crowd them) for 3 minutes, or until golden brown on both sides. Transfer to a colander to drain. Tip zucchini slices into a bowl, pour vinegar on top and stir, then set aside.

In the hot water, blanch edamame for 3 minutes; drain, refresh under running cold water and set aside to dry. Keep boiling water in pot.

In a food processor, combine half the basil, all of the parsley and the olive oil. Season with salt and pepper and process until smooth.

In boiling water, cook pasta until al dente; drain and rinse under cold water. Return pasta to pot. Pour zucchini slices and their juices over pasta. Add edamame, basil sauce, lemon zest, capers and mozzarella. Stir together gently, then taste and season with plenty of salt and pepper. Before serving, stir in remaining basil.

RECIPE: PARMESAN KETO ROASTED RADISHES

Ingredients

• 2 bunches small to medium radishes (about 20) trimmed and halved or sliced
• 2 tablespoons extra virgin olive oil
• 2 teaspoons thyme fresh or dried
• flakey sea salt to taste
• black pepper freshly ground to taste
• 1/4 cup Parmesan cheese freshly grated

Instructions

1. Preheat oven to 400°F/200°C. Brush a baking dish or rimmed tray with olive oil. *
2. Add radishes to prepared baking dish, drizzle with olive oil, thyme, and season with salt and freshly ground black pepper to taste. Roast for 45 minutes, until golden and crisp, tossing them about half way through. 
3. Sprinkle Parmesan cheese on top and roast for 5 more minutes. Serve right away. 

Recipe Notes

*Based on feedback, some of you are roasting them at 450°F/230°C for 45-60 minutes. So you will need to do some fiddling around depending on the size of your radishes and oven. So we suggest you taste them a bit along the way and adjust accordingly. Just note that we do prefer to roast them for longer at a lower temperature for optimal results. 

Note: another option to consider is to add the small red potatoes we recently got in with the radishes!

RECIPE: Lightened-Up Creamy Avocado Basil Pesto (no oil added)

A lightened up pesto without any added oil! The secret is using an avocado to get a creamy texture that's unbelievable!  You can also omit the pine nuts if you prefer. 

INGREDIENTS

·         1 cup packed fresh basil leaves

·         1/2 large ripe avocado

·         2 cloves garlic

·         2 tablespoons pine nuts

·         1 tablespoon fresh lemon juice

·         3 tablespoons water, plus more if necessary

·         1/4 cup grated parmesan cheese

·         sea salt, to taste 

INSTRUCTIONS

1.  Add basil, avocado, garlic, pine nuts and lemon juice to a food processor and pulse for 20 seconds or until pesto is chopped. Add in water and process again until completely smooth. You may need to add more water to get it to your desired consistency; I like mine a little on the thicker side. Transfer to a bowl and stir in the cheese.

2.  Store in an airtight container or sealed mason jar and refrigerate. Pesto is best if used within a few days, otherwise you can freeze it for several months.

New to pesto? Here are some delicious ways to enjoy it:

-Toss 1/4 cup in with some whole grain or gluten free pasta for an easy weeknight dinner. Add chicken for extra protein.

-Stir into cooked quinoa and add a few cherry tomatoes for an easy weekday vegetarian lunch.

-Spread it on toast and top with a few other extras like sliced tomatoes, avocado, sprouts and chia seeds

-Use it as a sandwich spread for your grilled cheese; it’ll add a ton of flavor!

-Toss in 1/2 cup spinach for extra nutrition! 

RECIPE: Jessica’s Marinated Chickpeas

These marinated chickpeas are a little spicy, a little sweet, and totally irresistible. This recipe as great on its own as a light meal or appetizer, or served on salads or inside pitas. Recipe yields about 6 side servings.

INGREDIENTS

• 2 cans (15 ounces each) chickpeas, rinsed and drained, or 3 cups cooked chickpeas
• ⅔ cup chopped roasted red peppers (I used most of a 12-ounce jar)
• ⅔ cup crumbled feta cheese
• ½ cup chopped fresh basil
• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 tablespoon + 1 teaspoon honey
• 4 medium cloves garlic, pressed or minced
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes (scale back significantly if sensitive to spice)

INSTRUCTIONS

1. In a medium serving bowl, combine the chickpeas, red peppers, feta and basil.
2. In a small bowl, whisk together the olive oil, vinegar, honey, garlic, oregano, salt, pepper and red pepper flakes.
3. Pour the dressing over the chickpeas and stir. Cover the bowl and stick it in the fridge for at least 30 minutes, for best flavor. The salad keeps for up to 5 days in the refrigerator.

NOTES

Recipe from The Pretty Dish by Jessica Merchant. I doubled it.

MAKE IT DAIRY FREE: I think you could replace the feta with sliced Kalamata olives and/or sliced pepperoncini peppers, to taste. They won’t make up for the creaminess of the feta, though.

CHANGE IT UP: Jessica suggests that you can substitute cannellini or great Northern beans for the chickpeas.

TIP: Flowering Hon Tsai Tai

Every so often we get a veggie that confuses us all. Last week it was Flowering Hon Tsai Tai.

From google searching, members attempted to prepare this uncommon green but still had some issues.  I decided to reach out to our farmer as I thought perhaps it was meant to be placed in a pretty vase and admired from afar! :) 

Not so. Here is how Gerry, from Hepworth Farms, prepares it:

Cut up, flowers and all, into small pieces but do not include the hard stems at the bottom. Saute' in olive oil with tamarind sauce. Be sure to cook it enough until you can easily poke a fork in to. The flowers are a sweet addition to the dish. 

TIP: Cilantro

Cilantro. Some people love it.... and some people don't. Either way you are bound to see it several times this season so let's see if I can convert any naysayers with a few recipes and tips! Cilantro like other fresh herbs won't last too long in the refrigerator so I'll try to plan on making a simple guacamole and add some to my salads for a little kick.

I also love making pesto with cilantro, or in combination with spinach, parsley and/or arugula. If you haven't tried making pesto without cheese, you would be surprised how much you won't miss it.....and the extra calories. I also try and change it up by using walnuts every now and again instead of the typical pine nuts. and change it up by using walnuts every now and again instead of the typical pine nuts. I'll put the finished pesto in ice cube trays and after they have "frozen" I'll pop out and keep in zip lock bags until future use in pasta (obviously) eggs, steamed veggies or as a pizza topping!

Do you have any great cilantro uses? If so please forward to recipes@creamofthecropcsa.org!

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.