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.

Cream of the Crop Recipe 19: Cabbage Cake

Recipe of the Week:  "Cabbage Cake"

Cabbage Cake by Miriam Meir Ingredients 1 large cabbage head 2 cups round rice (e.g. risotto, pancetta, or paella) 4 garlic cloves, crushed or minced leaves from 5-6 thyme sprigs 1/4 cup olive oil  2 onions, diced 1 pound ground lamb or lamb stew cut in 1/2 inch pieces kosher salt 1 tbsp cumin seeds, crushed 1 tbsp whole allspice, crushed fresh ground black pepper juice from 1 lemon Step 1.  Rinse the cabbage in cold water. Peel off the outer leaf. Cut out the stem: make a "hole" of about 1.5". Boil the cabbage head whole in salted water for 15 minutes. Remove the cabbage from the water and let cool. Reserve the cooking water.  Step 2. Rinse the rice until the water runs clear, and place in a large bowl. Mix in the garlic. Step 3. Chop the onions. Heat 1 tbsp olive oil in a pan, and saute the onions over low heat with a pinch of salt and a pinch of sugar (if desired), for about 5-7 minutes, until soft and translucent. Add the lamb, cumin, allspice, and ground pepper. Saute for 5 minutes until the meat is browned a little.  Add the lamb and onion mixture to the rice. Add 2 tbsp olive oil and mix well.  Step 4. Oil a heavy pan or dutch oven with 1 tbsp olive oil. Line the bottom of the pan and its sides with cabbage leaves. Get a layer of ~4 cabbage leaves on all sides of the pan.  Step 5. Spoon the rice and lamb mixture into the pan over the cabbage layer. Cover the top with the remaining cabbage leaves. Place a heatproof plate inside the pan and press down gently. The plate will serve as a weight to hold down the cabbage.  Pour in 3-4 cups of the cabbage cooking water. You want the water to be about 1/2 inch above the plate. Add the lemon juice. Bring the to a boil, then cover and cook over low heat for 20 minutes.  Step 6. After 20 minutes, if you still have water in the pan, cook on low, uncovered, for up to an additional 10 minutes, until the rest of the water evaporates.  Remove the heatproof plate.  Place a serving plate or a shallow dish over the top of the pan, and carefully turn the pan over.  The moment of truth: And you can actually cut this with a cake knife:    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!

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Cream of the Crop Week 17: Winter Squash “Orzotto”

Winter Squash “Orzotto” 

Prep Time: 15 minutes Total Cook Time: 1 hr           Servings: 4

One of my all time favorite meals is risotto. To me, it has all the best things a dish can offer: it’s comforting, nostalgic, hearty. One of those foods that nourishes your soul and body. But the likelihood of me making it on a weeknight is slim. It’s a time-consuming, arm-cramping labor of love. Enter orzo. It becomes the weeknight superhero that makes all my weeknight risotto dreams come true. The addition of roasted fall squash adds a little bit of fall coziness to the dish. Whether a quick Wednesday night dinner or the vegetarian special on the Thanksgiving table, it’s a guaranteed win for risotto lovers everywhere. 

 Ingredients: 

• 1 fall squash of your choosing (acorn, butternut, and kabocha work great here)
• ½ of an onion
• 2 cloves of garlic
• 3 sprigs of fresh thyme (sub ½ teaspoon dried)
• 1 cup of orzo
• 2 cups vegetable stock
• Parmesan cheese
• 
  

1. Preheat your oven to 400°F. 
2. Cut your squash in half and scoop out the seeds. Cover the halves in olive oil. Place cut-side down on a sheet pan and roast in the oven until fork-tender (about 30-40 minutes). Remove from the oven and set aside to cool.
3. Once cooled enough, peel off the skin of the squash and cut into rough cubes. 
4. Add olive oil to a large pot on medium heat. Once hot, add onion. Sauté until translucent, then add garlic and thyme sprigs. Continue to sauté for another minute or two. 
5. Add orzo and toast for 1 minute. Then add 2 cups of vegetable stock. 
6. Stir consistently for 2-3 minutes. This allows the starches of the pasta to release and thickens the stock. 
7. After 6 minutes, add the cooked squash to the pasta and continue to stir. It will begin to thicken rapidly and may stick to the bottom of the pot. If this happens, lower the temperature of the stove to low. 
8. Allow pasta to cook until time on package or until desired texture (approximately 8-10 minutes). By this point the squash should be mixed in completely and has formed a sauce-like texture. 
9. Remove thyme sprigs from the pot. 
10. Top with parmesan cheese (measured with the heart) and thyme leaves. And enjoy! 

Tip: This recipe works with loads of different vegetables besides squash. A version with leeks or even roasted carrots would be amazing! 

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About Margaux

Margaux is a veterinary technician and long-time Westsider. She draws inspirations from her Belgian and Italian heritage with recipes that resemble those passed down by mother and grandmother.

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