RECIPE: Farmhouse Ragoût with Pesto

For the pesto:

1 cup packed basil leaves

2 cloves garlic

6 Tbs. olive oil

3 Tbs. water; more or less as needed

Pinch salt

1/2 cup grated Parmesan cheese

 

For the ragoût:

3 Tbs. extra-virgin olive oil

2 bay leaves

2 medium onions, cut into large chunks

7 plump cloves garlic, halved

3 sprigs fresh thyme

6 fresh sage leaves

3/4 lb. carrots, scrubbed, peeled if necessary, cut into 2 inch lengths (or baby carrots, left whole)

3/4 lb. small new potatoes, scrubbed

Salt and freshly ground black pepper to taste

1/2 lb. green beans, ends trimmed, halved crosswise

1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

1 lb. summer squash, cut into 1-inch rounds

5 plum tomatoes, peeled, seeded, and cut into large chunks

1 15-oz. can top-quality white beans, rinsed and drained (or about 2 cups cooked white beans)

 

Make the pesto: In a blender, process the basil and garlic with the oil, adding a little water to loosen if needed. Add the salt and the cheese, if using. Taste and adjust the seasonings if needed. Refrigerate until 30 minutes before using.

Make the ragoût: In a large flameproof casserole or Dutch oven with a snug lid, heat the oil with the bay leaves over low heat. When fragrant, add the onions, garlic cloves, thyme sprigs, and the sage, stirring to coat everything thoroughly with oil. Cover and cook over low heat as you prepare the rest of the vegetables.  Add the carrots to the pot. If the potatoes are the size of large marbles, leave them whole, but quarter larger ones or cut fingerlings in half lengthwise. Add the potatoes to the pot in one layer; season with salt and pepper. Add the green beans, bell peppers, and summer squash to the pot in layers, seasoning each layer with a little salt and pepper as you go. Add the tomatoes, sprinkling their juices over all. Cover and cook over low heat until the vegetables are tender, 40 to 65 min. If tightly covered, the vegetables will produce plenty of flavorful juices. There's no need to stir, but if the pot seems dry, add a few tablespoons of water or dry white wine, if you like. Add the beans and cook until heated through, adding a little more water if needed.

Ladle the ragoût into soup plates, drizzle some pesto over each dish, and serve.

Shares for 8/28/2012

The shares for the week include the following:

lettuce

celery

onions

carrots

gold beets

herbs

tomatoes

peppers

cucumbers

potatoes

Have a nice week!

Shares for 8/21/2012

Below you will find this week's shares:

red & green leaf lettuce
carrots
kale
onuion
zucchini
peppers
cucumbers
tomatoes
hot peppers
eggplant
corn

Have a great week!

RECIPE: Kale Pesto

Ingredients:

• ¼- ½ cup chopped walnuts
• 1 ½ -2 teaspoons salt
• ½ pound lacinato kale, stems removed, coarsely chopped (1 medium bunch should do)
• 2 cloves garlic, minced
• ½ cup olive oil
• ½ tsp old bay seasoning
• ½ cup grated Parmigiano-Reggiano
• Ground black pepper to taste

Instructions:

• Toast chopped walnuts in a dry, heavy skillet (such as cast iron) over high heat, stirring constantly until they start to brown and become fragrant. Alternatively, place on a baking sheet and toast at 325 degrees. Keep an eye on nuts – they burn quickly and will get bitter!
• Bring about two quarts of water to a boil. Add 1 teaspoon of the salt, then add kale. Cook, uncovered, until tender, about 10 minutes. Remove from pot and drain.
• In a blender or food processor, add garlic, walnuts and drained kale and whiz until well combined. Pour in oil in a steady stream, and pulse until combined. Add ½ teaspoon salt and Old Bay Seasoning, pulse, then taste. Add remaining ½ teaspoon of salt if necessary.
• Spoon pesto into a bowl and stir in cheese and pepper.

For ½ pound pasta, use 2-3 tablespoons pesto. Keeps really well in an airtight container in the refrigerator, for up to a week.

Makes about one cup.

RECIPE: Eggplant Marinara Flatbread

Ingredients:

4 tablespoons (about) olive oil, divided

6 1/3- to 1/2-inch-thick eggplant rounds (3 to 4 inches in diameter; from 1 large)

1 loaf ciabatta or pain rustique, cut horizontally in half, trimmed to 9-inch length

1 1/4 cups purchased fresh marinara sauce

2 ounces soft fresh goat cheese

1/3 cup chopped fresh basil plus 6 whole leaves (for garnish)

1 cup coarsely grated mozzarella cheese (about 4 ounces)

Preheat oven to 400°F. Heat 2 tablespoons oil in large skillet over medium-high heat. Sprinkle eggplant with salt and pepper. Place in skillet. Cover. Cook until tender, turning, 10 minutes. Transfer to plate. Brush cut side of bottom half of bread with rest of oil. Cook in skillet, cut side down, until golden, 1 minute.

Place bread, cut side up, on baking sheet. Spread with 3/4 cup sauce. Crumble goat cheese over; sprinkle with chopped basil. Top with eggplant. Mound mozzarella on eggplant; spoon remaining sauce over.

Bake bread until topping is hot and crust is crisp, about 12 minutes. Cut into 6 pieces. Garnish with basil leaves

RECIPE: Tomato Salad with Chile and Lime

Ingredients:

2 pounds tomatoes

1 large mild green chile, such as poblano

3 tablespoons olive oil

2 tablespoons lime juice

About 1/2 tsp. salt

1/4 teaspoon dry mustard

Directions:

1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.

2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.

3. In a small bowl, whisk together olive oil, lime juice, 1/2 tsp. salt, and mustard until emulsified.

4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Serve at room temperature.

Shares for the Week 8/14/2012

The shares for this week include the following:

cucumbers

zucchini

heirloom tomatoes

eggplant

cubanelle peppers

parsley

swiss chard

kale

celery

okra

cherry tomatoes

peaches

pears

Have a great week!