Veg Share: Week 2 (June 29)

1 Leek

1 Lechuga (Boston or Romain)

3 Onions – 1 red, 1 white & 1 Spanish

1 bulb Garlic

1 bunch Beets or Carrots

1 pound sweet peas

1 bunch scalion

1 bunch kale

1 bunch cilantro

1 bunch radish

1 bunch rosemary or oregano

3 thoughts on “Veg Share: Week 2 (June 29)

  1. Recipes!

    Sauteed Radishes (altered from an epicurious recipe to work with our produce)
    4 Servings
    20 minutes

    2 bunches radishes with greens attached (1 lb)
    2 tablespoons unsalted butter
    1/2 teaspoon salt (preferably sea salt)
    1/2 garlic clove, minced
    2 tablespoons chopped fresh spring garlic (green part)

    Cut greens from radishes and coarsely chop. Trim radishes and cut lengthwise into 1/2-inch wedges.

    Heat 1 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté radish wedges with salt, stirring, until crisp-tender, about 10 minutes. Transfer to a platter and keep warm, loosely covered.

    Sauté garlic in remaining tablespoon butter in skillet over moderately high heat, stirring, until fragrant, about 30 seconds. Add greens and sauté, stirring, until wilted, about 1 minute.

    Return radish wedges to skillet and stir in spring onion.

    Sprinkle with salt and pepper upon serving.

  2. Green Herb Risotto
    6 servings
    1 hour

    1 1/2 cups (loosely packed) fresh baby spinach leaves
    1/2 cup (loosely packed) fresh basil leaves
    1/2 cup (loosely packed) fresh Italian parsley leaves
    2 tablespoons (1/4 stick) unsalted butter, room temperature
    1 garlic clove, sliced
    2 cups low-salt chicken broth
    2 1/2 cups water
    3 tablespoons extra-virgin olive oil, divided
    1 medium leek (white and pale green parts only), thinly sliced
    1 1/2 cups short-grain rice (such as arborio) or medium-grain rice
    1/2 cup dry white wine
    1/4 cup freshly grated Parmesan cheese plus additional for serving

    Blend first 5 ingredients in processor until thick paste forms. Bring broth and 2 1/2 cups water to simmer in saucepan over medium heat. Reduce heat to very low; cover to keep warm.

    Heat 2 tablespoons oil in heavy medium saucepan over medium-low heat. Add leek; sauté until soft, stirring often, about 10 minutes. Add rice; stir until heated through, about 3 minutes. Add wine; simmer until absorbed, stirring often. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often, until rice is tender but still firm to bite, about 20 minutes. Cover; remove from heat. Let stand 3 minutes. Uncover; stir in herb paste, 1/4 cup Parmesan cheese, and 1 tablespoon olive oil. Season to taste with salt and pepper. Serve immediately in warm bowls, passing additional Parmesan cheese alongside.

  3. Braised Spring Legumes (about to cook this)
    6 servings

    3 tablespoons extra virgin olive oil
    1 cup chopped scallions (white and tender parts; about 6 scallions)
    1/2 cup chopped onions
    2 1/2 pounds fresh peas in the pod, shelled
    1 1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled
    1 cup finely diced zucchini
    1/2 teaspoon peperoncino (crushed red pepper)
    2 cups thinly shredded romaine leaves
    1 tablespoon finely shredded fresh mint leaves

    In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat. Add the scallions and onions and cook, stirring, until wilted, about 4 minutes. Add the peas, fava beans, zucchini, and peperoncino and season lightly with salt. Stir well, reduce the heat to low, and cover the casserole tightly. Cook for 15 minutes, stirring occasionally.

    Add the romaine and mint, cover the casserole, and cook, stirring occasionally, until the vegetables are very tender, about 25 minutes more. (The vegetables should give off enough moisture during cooking to prevent sticking or burning. If you find they are sticking, you can add a few tablespoons of water. Make sure the heat is very low and the pot is tightly covered before continuing to cook. It is fine, however, if the vegetables do brown a little.) Season to taste with salt and serve hot.

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