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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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).