Cream of the Crop Recipe Week 17: Green Thai Coconut Curry

Green Thai Coconut Curry

By:  Kurt Flehinger

This curry is infinitely flexible in using any variety of vegetables that you might have around.  I chose many of the items in this week’s CSA box:  shishito peppers, jalepenos, bell peppers, onions and zucchini.  I added tofu but you could easily substitute a pound of chicken or pork.  Serve with plenty of rice (white or brown).

The Ingredients

1 16 oz. block extra firm tofu

1/4 c. corn starch

Salt

Fresh ground black pepper

4-6 Tbsp. green curry paste 

1 14 oz. can full fat coconut milk

4 Tbsp. neutral oil

1 cup shishito peppers cut into large chunks

2 jalapeno peppers, seeded, sliced thin

1 yellow onion cut in half and sliced

1 large zucchini cut into 2 inch matchstick

1. Cut the tofu into 1/2 inch cubes and place in a large bowl.  Sprinkle with salt and pepper and add corn starch.  Toss thoroughly and let sit for 15 minutes while you prepare the rest of the dish.
2. Pour the coconut milk into a bowl and add the curry paste.  Combine thoroughly with a whisk.  Taste and adjust the amount of curry paste to your taste.
3. Heat a wok or large frying pan over high heat and add 2 tbsp. of oil. 
4. When oil is shimmering, add the tofu and spread into one layer.  Allow to cook for a couple of minutes until golden.  Flip the tofu and cook for another two minutes on the other side until both sides are golden brown.  Dump tofu into a medium sized bowl.
5. Add last 2 tbsp. oil to wok.  When oil is shimmering, add the onion, bell pepper, jalapeño and shishito peppers and stir fry for 1-2 minutes until vegetables are beginning to soften.
6. Add the zucchini and continue stir frying for another minute or two.
7. Add browned tofu back to the work and stir.
8. Add the coconut milk/curry paste sauce and stir to combine.  Cook at high heat until sauce boils and remove to a serving bowl.

Note:  You can use any manner of vegetable in this dish.  Try carrots, celery, eggplant, corn, you name it!  Just be sure to cut any additional vegetables into a similar size so they cook in about the same time.

Cream of the Crop Recipe Week 16: Caponata

Caponata 

Caponata 

By:  Kurt Flehinger

Caponata is a flavorful sweet/salty/sour Italian equivalent to ratatouille.  And, it enables you to use so many of the vegetables in this week’s CSA box.   You can use this as a topping for fish or chicken, as a pasta sauce or as an appetizer on good crusty bread.  

The Ingredients

1 lb. eggplant (any variety), cut into roughly 1/2 - 1 inch pieces

1 large bell pepper (any color), cut into 1/2 - 1 inch pieces

1 small onion, cut into 1/2 inch pieces

1/2 lb. tomatoes, roughly chopped

6 Tbsp. extra virgin olive oil

Salt

1/2 chopped olives (Castelvetrano or Kalamata)

1 tbsp. capers

2 tbsp. chopped parsley

2 tsp. sugar

fresh ground pepper

1. Preheat oven to 400 degrees.
2. Add eggplant, bell pepper, onion and tomatoes into a large bowl.  Add 2 tbsp. olive oil and a large pinch of salt and stir vegetables coat evenly.
3. Line a sheet pan with parchment paper and spread the vegetables evenly over the pan.
4. Roast for 40 minutes (until vegetables are caramelized at the edges).
5. Transfer the roasted vegetables back into the bowl.
6. Add 2 tbsp. olive oil, the olives, capers, parsley, sugar, another large pinch of salt and a healthy grinding of fresh black pepper, and toss to combine thoroughly.
7. With either a fork or a potato masher, mash the vegetables until the eggplant is creamy but the other vegetables are still chunky.
8. Taste and adjust seasoning
9. Serve hot, warm or at room temperature.
10. Drizzle with a little fresh olive oil before serving.

This is a great dish for a party since you can make it the day before.  The flavors only get better the longer it sits.  Also, feel free to substitute zucchini or celery among the roasted vegetables.

Cream of the Crop Recipe Week 15: Zucchini and Turkey Meatballs

Zucchini and Turkey Meatballs

By:  Kurt Flehinger

Adding Zucchini to a traditional meatball adds moisture and, particularly for parents whose kids don’t want to eat their vegetables, a sneaky way to get them in the diet.  

The Ingredients

1 medium zucchini (roughly 8 oz.)

1 pound ground turkey

1 medium red onion

1/2 c. panko breadcrumbs or textured vegetable protein

1 large egg, lightly beaten

1 garlic clove

1 tsp. salt

1/2 tsp. fresh ground black pepper

1/2 tsp allspice

1/4 tsp. ground ginger

1/4 tsp. nutmeg 

1/8 tsp. ground cloves

1/4 c. chopped parsley (for garnish)

2 Tbsp. butter

2 Tbsp. flour

2 c. chicken or vegetable stock

1/2 tsp. salt 

fresh ground pepper to taste

1. Preheat oven to 425 degrees.
2. Grate zucchini and 1/2 of the red onion on the large holes of a box grater into a large bowl.
3. Crush or mince garlic clove and add to bowl.
4. Add the spices and mix all of the ingredients well.
5. Add the ground turkey and breadcrumbs (or textured vegetable protein) and mix just until combined.  Don’t over mix or meatballs will become tough.
6. Place bowl in refrigerator for thirty minutes to firm up.
7. Lightly grease a baking sheet.  With wet hands, form the meat mixture into meatballs that are each 2-3 tbsp.  Drizzle the meatballs with a little olive oil.
8. Roast for 15-20 minutes.  Remove the baking pan halfway through roasting and turn the meatballs.
9. While the meatballs are roasting you can prepare the gravy.
10. Mince the remaining 1/2 red onion.
11. Melt 2 Tbsp. butter in large skillet over medium heat.
12. Add minced onions and cook until translucent.
13. Sprinkle flour over the onions and cook just until flour begins to tan, approximately 2 minutes.
14. Slowly add the stock and cook until the gravy thickens.
15. Remove the cooked meatballs to a serving dish and pour gravy over them.  Sprinkle with parsley.

In addition to this being a great way to add vegetables to your diet, using the textured vegetable protein instead of breadcrumbs adds an additional 14 grams of protein to the meal.

Cream of the Crop Recipe Week 14: Tomato and Watermelon Gazpacho

Tomato and Watermelon Gazpacho

By:  Kurt Flehinger

This is a great way to use the peak season items in our CSA boxes.  The super sweet tomatoes, shishito peppers, jalapeños and onion make for a great summer soup.  I added a cup of watermelon for just a touch of extra sweetness.  This is a great recipe to experiment with what you have around the kitchen.

The Ingredients

1 1/2 pounds ripe tomatoes 

1 cucumber, peeled

1 cup watermelon cubes

1 small white or red onion

1 large garlic clove 

4-5 shishito peppers, seeded and deveined

1 jalapeno pepper, seeded and deveined

1 tbsp. red wine vinegar

salt

1/2 cup extra virgin olive oil

1. Roughly cut all of the vegetables into similar sized chunks.

2. Place all of the cut vegetables into a blender.  Blend at high speed for a couple of minutes until completely smooth.  Scrape down the bowl half way through if necessary.  Do this in batches if your vegetables won’t all fit in your blender.

3. Turn the blender down to low speed and add a large pinch of salt and the vinegar and allow to blend for a moment.  Then slowly stream the olive oil into the blender.  The soup will become slightly glossy and will thicken like salad dressing.  

4. Strain the soup to remove and remaining solids.

5. Transfer the strained soup to a pitcher and refrigerate for 4 hours or until cold.  

6. Check and adjust the seasonings before serving.

7. Serve in bowls or glasses and garnish with a few drops of olive oil and a few chopped tomatoes, peppers or cucumber.

This is the perfect summer soup to use peak season produce.  Add extra or different peppers if you prefer a spicier soup or use more watermelon if you like it sweeter.  

Cream of the Crop Recipe Week 13: Okra with Meatballs in Tomato Sauce

Okra with Meatballs in Tomato Sauce

by Miriam Meir

 

Ingredients

1 large onion, finely chopped
1 lb ground beef or ground lamb
2 eggs
2 slices good bread, soaked in water, squeezed dry, and crumbled
1 zucchini, peeled and finely shredded
1 yellow summer squash, peeled and finely shredded
2 garlic cloves, pressed
1 tsp salt
1/2 tsp turmeric
Olive oil
1 large can diced tomatoes
4–5 fresh tomatoes, puréed in a food processor
About 1 lb okra, preferably small pods, trimmed (see tip)
Freshly ground black pepper, to taste
Additional salt, to taste
Optional: fresh parsley or thyme (in the sauce and in the meatballs)

White basmati rice, for serving

Step 1.
Combine half of the chopped onion with the ground beef or lamb. Add the eggs, soaked and squeezed bread, zucchini, summer squash, garlic, 1 teaspoon salt, and turmeric. Mix well and set aside.

Step 2.
Heat a little olive oil in a large pot. Add the remaining chopped onion and sauté until translucent. Add the canned tomatoes and puréed fresh tomatoes and bring the sauce to a simmer.

Step 3.
Meanwhile, trim the okra carefully (see tip). Add it to the tomato sauce and season with a little salt and freshly ground black pepper.

Step 4.
Once the sauce is hot, form the meat mixture into balls about the size of tennis balls and carefully drop them into the sauce. Cook on medium-low for about 20 minutes without disturbing, until the meatballs are cooked through and the okra is tender.

Serve with white rice.

Tip:

Cut off the tip of the okra stem just above the fine line separating the cap from the body of the pod, taking care not to cut into or expose the inside of the okra. Keeping the pods intact prevents them from becoming slimy.

Cream of the Crop Recipe Week 10: Creamy Corn and Mushroom Chowder

 

Recipe of the Week: Creamy Corn and Mushroom Chowder

Corn and Mushroom Chowder by Miriam Meir Ingredients 6 ears corn 1 tbsp olive oil 2 onions, chopped 2 potatoes, peeled and cut into small cubes 4 oz mushrooms of any kind, halved or cut into thirds, depending on size 3 tomatoes, chopped 2 garlic cloves, minced Aleppo pepper, to taste Freshly ground black pepper, to taste Salt, to taste 1/2-1 cup heavy cream Fresh basil leaves, for serving Step 1.  Shuck the corn and remove the silk. Cut the kernels from the cobs and set them aside. Place the stripped cobs in a pot, cover generously with water, and simmer for about 30 minutes to make a light corn stock. Step 2. Meanwhile, heat the olive oil in a large pot over medium heat. Add the onions and cook until translucent. Add the potatoes, garlic, and mushrooms, season with Aleppo pepper, black pepper, and salt, and cook for about 10 minutes, stirring occasionally. Step 3. Add the tomatoes and cook for a few more minutes, until they begin to soften. Step 4. Remove the corn cobs from their cooking water and pour the stock into the pot with the vegetables. Bring to a simmer and cook for 30–40 minutes, until the potatoes are tender and the flavors have melded. Step 5. Add the reserved corn kernels and 1/2-1 cup heavy cream. For a richer chowder, use more cream; for a lighter one, just add enough to soften the acidity of the tomatoes. Simmer gently for about 7 minutes, until the corn is tender. Step 6. Taste and adjust the seasoning. Ladle into bowls and top with a few fresh basil leaves. Tip Too much corn? Cut the kernels off the cob and freeze them raw in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep for months and can go straight into soups, sautés, or pasta. After cutting off the kernels, you can also freeze the corn cobs in a bag, and use them later to make a quick, naturally sweet vegetable stock.

Cream of the Crop Week 8 Recipe: Couscous with Oyster Mushrooms, Corn and Carrot-Top Pesto

 

Couscous with Oyster Mushrooms, Corn and Carrot-Top Pesto
by Miriam Meir

Such beautiful carrot tops this week! I decided to put Nandita's carrot top pesto to use. 


Ingredients

2 cups couscous

3 cups boiling water

2 tbsp butter, in small cubes

2 tbsp olive oil 

1 tsp kosher salt 

8 oz oyster mushrooms, torn into broad pieces

Kernels from 2 ears of corn 

For the pesto:

6 cups carrot tops, leaves only
2 cups basil leaves
2-4 tbsp water
Juice from one lemon

1/4 cup olive oil 
3-4 garlic cloves
salt and freshly ground black pepper to taste
optional: a handful cashews, walnuts, or pine nuts

Step 1. 
Put the couscous in a bowl with 1 teaspoon salt. Dot with the butter cubes. Pour over the boiling water, cover, and leave for 5 minutes. 

Step 2.
Heat a wide skillet over medium-high heat. Add 2 tbsp olive oil and the mushrooms in one layer. Leave them undisturbed for 2–3 minutes, then turn and brown the other side. Add the corn and cook for another 3–4 minutes. Salt and pepper to taste.

Step 3.

Make the pesto: blend 2 cups carrot tops with 1 cup basil, 2 crushed garlic cloves and 2 tbsp water. Add 2 tbsp lemon juice. Gradually add the rest of the carrot tops, basil, and garlic. Add water as needed. When the pesto is smooth, add the olive oil and nuts (if using) and mix. Taste and add lemon juice and/or salt to taste. 

Step 4.

Mix half of the pesto into the couscous. Divide the couscous among plates, and spoon the mushrooms and corn on the couscous. Add a generous dollop of pesto on top.  
Serve warm or at room temperature. 
Optional toppings: vine ripe tomato, roasted eggplant, harissa, schug, lightly sautéed shrimp or white fish fillet. 

Tip
Your couscous package will likely call for less water to mix with the couscous. Couscous is often served with stew or broth. Since this topping contains relatively little liquid, I used more water so the couscous is soft and not dry. 

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About Miriam
Miriam is a mom, a teacher, and a part-time grad student. Her family's kitchen is broadly Mediterranean, and inspired by their heritage: Belgian, Israeli, Moroccan and Syrian.

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