August 3rd – A week

Vegetables Verdolaga

  • 1 bunch zanohoria (carrots)
  • 1 bunch beets
  • 1 pound red potatoes & 1 pound white potatoes
  • 1 head of celery
  • 2 pounds yellow or Spanish onions
  • 2 bulbs of garlic
  • 1 bunch basil
  • 4 ears of sweet corn
  • 1 bunch verdolaga
  • 1 pound of green beans

Fruit

  • 1 pound of plums
  • 1 pound nectarine
  • 1 pound doughnut peaches

2 Responses

  1. Here are two recipes from Chloe:

    Cole Slaw:

    1/3 cup vegan egg-free mayonnaise
    3 tbsp white vinegar
    1 tbsp sugar (optional)
    2 tbsp soy milk
    dash salt and pepper
    1 head green cabbage, sliced
    3 carrots, grated

    Whisk together the vegan mayonnaise, vinegar, sugar soy milk and salt and pepper until smooth.
    Add the carrots and cabbage and gently toss to combine.

    Beet Soup:

    5 potatoes cut into eights
    4 beets cut into medium cubes
    1 large onion chopped
    6 stalks celery
    3 big carrots
    6 cloves big garlic diced
    cumin, all purpose seasoning (parsley, oregano, basil, etc)
    veggie broth (i use Rapunzel vegan vegetable bouillon cubes)
    some stalks of basil, verdolaga
    olive oil

    Heat a few tablespoons olive oil in large soup pot on medium/high heat. Add onion and garlic, stir. Add a few large pinches salt. After onions start to brown, add 1/2-1 teaspoon cumin and generous shakes of all purpose seasoning. Stir for a bit.
    Add carrots. Stir often. Cook for about 2 minutes . Add potatoes, keep stirring, cook for 5 minutes.
    Add beets and celary, keep stirring. Cook another few minutes.
    Add enough veggie broth to cover all ingredients. Bring to a boil. Stir occasionally. Once soup has reduced somewhat, add more broth (enough to cover veggies by 3-4 inches). Reduce heat and cover until vegetables are soft.
    Blend with soup wand.
    Tastes great with the cole slaw mixed in!

  2. Made this last night, turned out pretty great. Just make sure you have a pretty firm orange to grate for the gremolata, or else it can be a tad frustrating. Would also recommend lessening the amount of salt and using a bit more pepper. Replaced the shallots with a spanish onion. You can get cheap fresh dill at Rosemary Farm on Graham and Metro. They didn’t have Halibut filets at the fish market I went to, but I used a full cross-section steak and pulled the bone out after it was cooked–worked wonderfully.

    Halibut with Roasted Beets, Beet Greens, and Dill-Orange Gremolata

    5 tablespoons olive oil, divided
    1/4 cup chopped fresh dill
    1 tablespoon finely grated orange peel
    3 medium (1 1/2- to 2-inch) beets with green tops attached; beets trimmed and scrubbed, beet greens very coarsely chopped (4 to 6 cups)
    1/2 cup thinly sliced shallots
    4 6- to 7-ounce halibut fillets or mahi-mahi fillets (about 1 inch thick)

    preparation

    Preheat oven to 450°F. Brush large rimmed baking sheet with 1 tablespoon oil. Mix dill and peel in small bowl for gremolata. Place beets in medium glass bowl; add enough water to cover beets halfway. Cover with plastic wrap and microwave on high until just tender, 8 to 10 minutes. Uncover and drain. Cool beets slightly. Peel and cut into 1/4- to 1/3-inch-thick slices. Return beets to same bowl. Add 1 tablespoon oil, 1 tablespoon gremolata, and shallots. Sprinkle with salt and pepper; toss well. Toss beet greens in another medium bowl with 1 tablespoon oil; sprinkle with salt and pepper.

    Spread beet slices in single layer on half of prepared baking sheet. Mound beet greens on other half of baking sheet. Sprinkle fish with salt and pepper; place fish fillets atop beet greens. Brush fish with remaining 2 tablespoons oil. Sprinkle fish with 2 tablespoons gremolata.

    Roast fish and vegetables until fish is just opaque in center, about 8 minutes. Divide fish and vegetables among plates. Sprinkle with remaining gremolata and serve.

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