Cream of the Crop Recipe Week 6: Kung Pao Zucchini and Cabbage with Tofu

Kung Pao Zucchini and Cabbage With Tofu

By:  Kurt Flehinger

You can use nearly any vegetable you receive in your CSA box in this recipe.  Just adjust the cooking times accordingly depending on the durability of the vegetables you are using.  The key is the sauce and the Szechuan pepper corns that give it the real bite.  We used tofu but the recipe is equally good with chicken, pork or beef.

The Ingredients

1 package extra firm tofu

1/4 c. corn starch (for the tofu) + 3 Tbsp. for sauce

1/3 c. soy sauce

3 Tbsp. brown sugar

3 Tbsp. hoisin sauce

3 Tbsp. rice wine

1 1/2 Tbsp. rice wine vinegar

3 tsp. toasted sesame oil

4 garlic cloves pressed or grated

1 1/2 inch piece of ginger, grated

1/2 tsp. fresh ground pepper

Salt

Canola oil (or other high heat, neutral oil)

1 pound zucchini, cut into matchsticks

8 oz. shredded cabbage

1/2 medium onion sliced

6 scallions cut into 1 inch pieces

6 dried chiles de arbol (or substitute 1 tsp. red pepper flakes)

1 1/2 tsp. szechuan peppers (lightly ground)

1/2 chopped roasted peanuts

1 handful rough chopped cilantro 

Rice for serving (white or brown)

1. Drain the tofu, place it on a plate on some paper towels, and press it under a heavy weight (a cast iron pan works great) to squeeze the excess water out of it. 
2. Mix the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, garlic, ginger and salt and pepper in a bowl.  Add 1/2 c. water, stir together and set aside.
3. Cut the pressed, drained tofu into 3/4 inch cubes and place in a large mixing bowl.  Season with salt and a pinch of pepper.  Add 1/4 c. corn starch and toss together.
4. Heat a wok (or other large skillet) over high heat and add oil to thoroughly coat.  When oil is hot and shimmering, add tofu in one layer and cook until lightly browned and crispy (approximately 4 minutes).  Flip the tofu with a spatula and cook until the other side is equally browned and crisped.  Remove the tofu to a plate and set aside.
5. Add enough oil to the wok to thoroughly coat and once it is shimmering add the onion, zucchini and cabbage and cook, stirring constantly, until beginning to soften.  Add the scallions and cook for another minute. Then add the szechuan peppercorns and chiles and cook for another minute.
6. Add the tofu and sauce and cook until the sauce thickens (about 1 minute).
7. Turn off the heat, add the peanuts and cilantro, stir once and serve immediately over rice.

Note:  This recipe can be adapted to use nearly any vegetable, simply adjust the cooking time accordingly.  It’s more traditionally made with bell peppers but is excellent with shredded carrots, celery, chopped greens, etc.  

Cream of the Crop Recipe Week 5: Beet, Kohlrabi & Labneh Pita

 

This colorful sandwich combines earthy beets, crisp kohlrabi, cool cucumber, and creamy labneh in a whole wheat pita. With minimal cooking that can be done ahead of time, and just 10 minutes of prep, it makes a healthy, delicious and filling meal for breakfast, lunch, or dinner.

Prep Time: 10 minutes (plus beet cooking time)
Cook Time: 30–40 minutes
Total Time: About 50 minutes
Yield: 4 mini sandwiches

Ingredients

• 4 whole wheat mini pitas or 2 regular-size pitas
• 1 small beet
• 1 small kohlrabi, peeled
• 2 Persian cucumbers
• ½ cup labneh
• 2–4 lettuce leaves
• Salt and freshly ground black pepper
• Optional: fresh dill, mint or oregano, za'atar, or a pinch of sumac

Directions

1. Place the beet in a saucepan, cover with water, and simmer until tender when pierced with a fork, about 40 minutes depending on size. Do not overcook. Cool slightly, rub off the skin, and slice into thin rounds.
2. Peel the kohlrabi and slice it as thinly as possible. Slice the cucumbers into thin rounds.
3. Split the pitas and spread a generous layer of labneh inside each half. To keep assembled sandwiches from becoming soggy, spread the labneh on both sides of the pita. 
4. Season the labneh lightly with salt and black pepper. If using herbs or spices, sprinkle them over the labneh.
5. Layer the lettuce, kohlrabi, cucumber, and beet slices inside each pita.
6. Serve immediately while the vegetables are crisp.

Tip: Pita is a bread that must be eaten fresh - within a day of baking. Don't buy a pita that is not soft and pliable. The Angel Bakeries pitas at the Whole Foods are usually fresh.
You can freeze any unused pitas; they are easy to defrost over a very low flame or in a toaster. 

Cream of the Crop Recipe Week 3: Pudina (Mint) Rice

 

Recipe of the Week:  Pudina (Mint) Rice!

Pudina (Mint) Rice by Nandita Venkatesan A fragrant, vibrant rice dish made with fresh mint, cilantro, and vegetables. This recipe is perfect for using leftover rice and comes together in under 30 minutes. Pudina is the Hindi word for mint and the cumin from Sourcery is perfect for this! Ingredients For the Mint Paste: - 1 large bunch fresh mint leaves (stems removed if tough) - ½ bunch cilantro, including tender stems - 2–3 green chilies, adjusted to your spice preference - ½-inch piece fresh ginger - 1–2 garlic cloves (optional) - 1 tbsp fresh grated coconut ( optional) - 1 tbsp roasted peanuts (optional, for added body and nuttiness) - Juice of ½ lime - 1 tsp oil or 1–2 tbsp water, just enough to blend into a smooth paste For the Rice: - 1 cup basmati rice, cooked and cooled (preferably day-old) - 2 medium carrots, grated - ½ cup green peas (fresh or frozen) - Salt, to taste For Tempering: - 1 tsp oil - 1 tsp ghee - 1 tsp mustard seeds - 1 tsp cumin seeds - Slightly less than ¼ cup peanuts Step 1.  Blend the mint, cilantro, green chilies, ginger, garlic (if using), coconut, peanuts (if using), lime juice, and just enough oil or water to make a smooth, thick paste. Step 2. Cook the basmati rice until just done. Spread it on a tray or large plate to cool completely so the grains stay separate. Pro Tip: Day-old refrigerated rice works best and leftover rice from takeouts is great for this. Step 3. Heat the oil and ghee in a large pan over medium heat. Add the mustard seeds. Once they begin to splutter, add the cumin seeds and peanuts. Sauté until the peanuts are golden and aromatic. Step 4. Add 3 tablespoons of the pudina paste and sauté for 3–5 minutes until it thickens, the raw smell disappears, and the oil begins to separate slightly. Step 5. Mix in the grated carrots and green peas. Cook for 2–3 minutes, keeping the vegetables slightly crisp to retain their sweetness and color. Add the cooled rice and salt. Gently fold everything together until the rice is evenly coated with the mint mixture without breaking the grains. Serve with cilantro and a squeeze of fresh lemon.  About Nandita       A recent transplant to the UWS, Nandita enjoys getting involved in her neighborhood and getting outdoors. While she mostly makes Indian food, she loves making simplified versions of dishes that are easy to prepare on weekdays and incorporate local ingredients. Her go-tos are fun and tasty vegetable and lentil stews. Favorite dishes include rhubarb rice, aloo saag, cabbage kootu (a rich and thick cabbage, peas, and carrot stew).

Week 3 Recipe: Ruby Vegetable Egg Bite Muffins

Recipe of the Week:  Ruby Vegetable Egg Bite Muffins

Ruby Vegetable Egg Bite Muffins by Miriam Meir The bright color of these savory egg bites comes from fresh beets and carrots. Packed with vegetables, herbs, and feta, they make an easy breakfast, lunchbox addition, or grab-and-go snack throughout the week. Ingredients 2 red potatoes, grated 1 onion, finely diced 2 carrots, grated 1 red beet, peeled and grated 1 cup lamb's quarter (or spinach), chopped 1 bunch fresh oregano, chopped 8 eggs 1/2 cup feta cheese, crumbled 1/2 cup flour 1 tsp baking powder 1 tsp turmeric - I used Sourcery's delicious turmeric from the spices share!  Salt and black pepper, to taste Olive oil for greasing the muffin tin Step 1.  Preheat the oven to 375°F. Grease a 12-cup muffin tin with olive oil and lightly dust with flour. Step 2. Sauté onion in olive oil until soft. Add grated potato, carrot, and beet; cook 5 minutes. Stir in greens until wilted.  Step 3. In a large bowl, whisk together the eggs. Stir in the flour, baking powder, turmeric, salt, and pepper until smooth. Mix in the feta, and fold in the vegetable mixture.  Step 4. Divide the mixture among the prepared muffin cups, filling each nearly to the top.  Bake for 25–30 minutes, or until the tops are golden brown and the centers are set. Nutrition (per 2 egg bite muffins) Calories 210 • Protein 11 g (22% DV) • Carbohydrates 16 g (6% DV) • Fiber 3 g (11% DV) • Fat 11 g (14% DV) Vitamin A 61% DV • Vitamin K 92% DV • Calcium 15% DV • Iron 11% DV • Folate 16% DV • Choline 35% DV Tip Radish greens are often the first thing in the share to wilt. As soon as you get home, separate the greens from the roots. Store the roots in the refrigerator and wrap the greens in a damp towel inside a loosely closed bag.  Radish greens can be tossed directly into salads for a peppery flavor similar to arugula - especially lovely in a salad that also contains the thinly sliced radishes themselves! You can also sauté them with garlic, blend them into pesto, or fold into frittata. 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. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share!

 

Cream of the Crop Recipe Week 6: Kung Pao Zucchini and Cabbage with Tofu

Kung Pao Zucchini and Cabbage With Tofu

By:  Kurt Flehinger

You can use nearly any vegetable you receive in your CSA box in this recipe.  Just adjust the cooking times accordingly depending on the durability of the vegetables you are using.  The key is the sauce and the Szechuan pepper corns that give it the real bite.  We used tofu but the recipe is equally good with chicken, pork or beef.

The Ingredients

1 package extra firm tofu

1/4 c. corn starch (for the tofu) + 3 Tbsp. for sauce

1/3 c. soy sauce

3 Tbsp. brown sugar

3 Tbsp. hoisin sauce

3 Tbsp. rice wine

1 1/2 Tbsp. rice wine vinegar

3 tsp. toasted sesame oil

4 garlic cloves pressed or grated

1 1/2 inch piece of ginger, grated

1/2 tsp. fresh ground pepper

Salt

Canola oil (or other high heat, neutral oil)

1 pound zucchini, cut into matchsticks

8 oz. shredded cabbage

1/2 medium onion sliced

6 scallions cut into 1 inch pieces

6 dried chiles de arbol (or substitute 1 tsp. red pepper flakes)

1 1/2 tsp. szechuan peppers (lightly ground)

1/2 chopped roasted peanuts

1 handful rough chopped cilantro 

Rice for serving (white or brown)

1. Drain the tofu, place it on a plate on some paper towels, and press it under a heavy weight (a cast iron pan works great) to squeeze the excess water out of it. 
2. Mix the soy sauce, brown sugar, hoisin, rice wine, vinegar, sesame oil, garlic, ginger and salt and pepper in a bowl.  Add 1/2 c. water, stir together and set aside.
3. Cut the pressed, drained tofu into 3/4 inch cubes and place in a large mixing bowl.  Season with salt and a pinch of pepper.  Add 1/4 c. corn starch and toss together.
4. Heat a wok (or other large skillet) over high heat and add oil to thoroughly coat.  When oil is hot and shimmering, add tofu in one layer and cook until lightly browned and crispy (approximately 4 minutes).  Flip the tofu with a spatula and cook until the other side is equally browned and crisped.  Remove the tofu to a plate and set aside.
5. Add enough oil to the wok to thoroughly coat and once it is shimmering add the onion, zucchini and cabbage and cook, stirring constantly, until beginning to soften.  Add the scallions and cook for another minute. Then add the szechuan peppercorns and chiles and cook for another minute.
6. Add the tofu and sauce and cook until the sauce thickens (about 1 minute).
7. Turn off the heat, add the peanuts and cilantro, stir once and serve immediately over rice.

Note:  This recipe can be adapted to use nearly any vegetable, simply adjust the cooking time accordingly.  It’s more traditionally made with bell peppers but is excellent with shredded carrots, celery, chopped greens, etc.  

Cream of the Crop Recipe Week 1: Warm Spring Vegetable Salad

Recipe of the Week:  Warm Spring Vegetable Salad with Lamb's Quarter and Tahini Warm Spring Vegetable Salad with Lamb's Quarter and Tahini by Miriam Meir The colors!  Ingredients 2 Yukon Gold potatoes, diced 2 medium onions, sliced 2 carrots, diced 1 red beet, peeled and diced smaller than the potatoes 1 bunch lambs' quarter, roughly chopped 2 cups spinach, roughly chopped 1 bunch arugula 2 tbsp fresh oregano, chopped 1 tbsp fresh thyme leaves 2 tbsp olive oil Salt and black pepper, to taste For serving: 1 head red leaf lettuce or Boston lettuce 3–4 red radishes, thinly sliced Tahini sauce: 1 tbsp tahini, 1 tbsp water, juice of 1/2 lemon, sumac (optional), salt to taste   Step 1.  Heat the olive oil in a large skillet over medium heat.  Add the potatoes, onion, carrots, and beet. Cook for 15–20 minutes, stirring occasionally, until the vegetables are tender and lightly browned. Step 2. Stir in the oregano, thyme, salt, and pepper. Add the lambs' quarter and spinach and cook until wilted, about 2–3 minutes. Remove from the heat and stir in the arugula. Step 3. Arrange the lettuce on a serving platter. Spoon the warm vegetable mixture over the lettuce. Top with sliced radishes and drizzle with tahini sauce before serving. Nutrition (per 1.5-cup serving) Calories: 150 Protein: 4 g Carbs: 20 g Fiber: 5 g Fat: 7 g Rich in vitamins A, C, and K, as well as iron and potassium. Tip Lamb's quarter is a wild green related to quinoa and spinach. It is rich in vitamins A, C, and K and contains more protein, calcium, and iron than spinach! Use it anywhere you would use spinach. I folded it into a frittata for lunch today, it was delicious.  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. As always, please visit our blog for recipes over the past dozen years, and send us your recipes if you find something that you really love and that utilizes our current distribution.   Instagram Facebook Website Click here if you have a recipe to share! Copyright © *2018* All rights reserved. unsubscribe from this list    update subscription preferences

Cream of the Crop Recipe 20: Veggie Rice with Celery Root Meatballs

 

Recipe of the Week:  Meatballs with Celery Root

Meatballs with Celery Root and Vegetable Rice by Miriam Meir The perfect fall weeknight dinner.   Ingredients for the meatballs: 1 large celery root, peeled (2-3 cups) 1 tbsp olive oil  1 lb ground meat (I used lamb from our share!) 2 eggs 3 garlic cloves, minced 1/4 cup yogurt or heavy cream 1 bunch parsley, chopped 1 tbsp kosher salt for the rice:  2 tbsp olive oil 2 onions, chopped 2 carrots, diced 2 parsnips, peeled and diced 1 turnip, peeled and diced  2 teaspoons ground cumin 1 teaspoon allspice  2 teaspoons turmeric 2 teaspoons kosher salt 2 garlic cloves  2 cups mixed rice, rinsed Step 1.  Chop the celery root into 1" cubes. Sautee in olive oil for 15 minutes. Let cool a bit.  Combine all meatball ingredients, including the celery root, and let the flavors blend during the time you're starting the rice.  Step 2. In a medium-large pan with a tight-fitting lid, sautee the onions in olive oil over medium low for about 7 minutes, until translucent. Add chopped vegetables (except garlic) and spices, stir to cover with oil (add a little oil if necessary). Cook for 5 more minutes. Add garlic, rice and salt. Mix well and cook for a minute or two.  Add 4 cups water. It should cover the rice and vegetables. If it doesn't, add another cup.  Bring to a boil, stirring gently. Then cover, lower the heat to its lowest, and cook for 45 minutes.  Step 3. Form slightly flattened balls from the meat mixture and fry in olive oil until browned, about 5 minutes per side. Serve warm with the rice.  Tip I've been experimenting so much with cabbage this season, my family claimed to be all cabbaged out. But then I found the ultimate way to make cabbage:  Heat oven to 330F. Place sheet of aluminum foil on the counter, cover with baking sheet. Wash large cabbage and place on sheet. Cut into 6 or 8 wedges, but keep them attached on the bottom. Mix 1/4 cup chili crunch, 1/4 cup olive oil, thyme, fresh ground black pepper, kosher salt, and 1 tbsp maple or honey. Brush on all sides of the cabbage, pour the rest of the mixture in the center, seal the aluminum foil, and bake for 3 hours.       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.