Thought some of you might like this article about New York Chef Dan Barber. It includes 2 fabulous recipes - one for kale salad that I like almost as much as my current favorite Tuscan with Pecorino (and lot of garlic & lemon). Both kale salad recipes call for Tuscan kale, but I actually prefer our Winterbor kale in them. Or try Redbor for a splash of color. They can both be made in advance and taste even better the next day. The other recipe in the article is for Creamy Rice with Parsnip Puree. Yum!
47th Avenue Farm ingredients:
leeks, finely chopped
green garlic (or regular garlic), minced
cabbage, finely shredded
red and/or yellow bell peppers, finely chopped*
shrimp ** , chopped into four or five pieces each
One or two tablespoons olive oil or cooking oil
Chile sauce for seafood (recipe below)
Cilantro, chopped – for garnish
Your favorite salsa
[*I used those mini-sweet peppers. However, any bell peppers are fine.]
[** I used peeled shrimp from New Seasons. Peel your own would work, but more work for you.]
[*** I use Trader Joe’s “hand made” corn tortillas. Use any type you like the taste of. I strongly prefer corn tortillas, but I’m told flour tortillas are more traditional for fish tacos.]
Sauté leeks and peppers in the olive oil for 3 or 4 minutes to slightly soften. Add shrimp and sauté another 2 or 3 minutes until shrimp pieces are barely cooked.
Meanwhile, warm tortillas. Add shrimp mixture, some cabbage, a few teaspoons of chile sauce, salsa, and cilantro.
Chile sauce for seafood:
Mix red chile sauce with a little mayonnaise and a little Karam’s brand white Middle Eastern garlic sauce.
I make red chile sauce with powdered red chile, garlic, and chicken stock:
- Saute 2 minced cloves garlic in 2 tablespoons oil for 3 min
- Stir in 2 tablespoons flour for 2 more min
- Mix 6-8 tablespoons powdered red chile with 3 cups stock
- Add chile liquid to garlic/flour mix and stir well
- Simmer for 20-30min on low heat
Choi with Soba Noodles
Choi with Soba Noodles
Based on a recipe from Fields of Greens
By Annie Somerville
1/2 lb fresh shitake mushrooms
1-2 med heads of bok choi
12 oz thin dried buckwheat or soba noodles
2 Tbs light vegetable or peanut oil
4 garlic cloves or green garlic, finely chopped
2 Tbs grated fresh ginger (or more!)
1-2 jalapeno chilies, cut in half lengthwise and thinly sliced
2-3 onion or shallot scapes, thinly slice on diagonal
2 Tbs dark sesame oil
2 Tbs mirin (sweet cooking sake)
5 Tbs soy sauce
¼ cup coarse chopped cilantro
2 tsp sesame seeds, toasted
- Set a large pot of water on the stove to boil. Remove the mushroom stems and cut the caps into 1/2-inch slices. (The stems can be saved for stock). Slice the stems of the choi diagonally about 3/4 inch thick, and slice the leaves into 2-inch-wide ribbons.
- When the water boils, add the noodles and cook as directed (usually about 8-10 min) While the pasta is cooking, Sauté the mushrooms & 1/4t salt over med heat in oil in a large wok for 5 min, then add the ginger, garlic, chilies, and bok choi and saute for 2 min.
- Drain the pasta in a colander when it is just al dente. Reduce the heat under the veggies and add onion scapes, sesame oil, mirin and soy sauce. Quickly add the noodles, taking care not to overcook the choi. Remove from heat, toss the noodles with the vegetables and cilantro, and season with salt to taste. Sprinkle with toasted sesame seeds and serve. Great for a picnic or farm crew lunch – just allow it to come to room temp, mix well, adjust the seasonings if needed and enjoy!
From Asparagus to Zucchini: A Guide to Farm Fresh, Seasonal Produce
3/4 cup olive oil
1 garlic clove
1/3 cup grated Parmesan
1 T pine nuts or walnut pieces
4 cups basil leaves
salt to taste
Place all ingredients except basil in the blender or food processor. Blend until smooth, then add basil, a handful at a time, blending until all the basil is incorporated and pesto is somewhat smooth. If you donâ€™t eat it all immediately you can cover with a thin layer of olive oil and freeze in ice cube trays or larger containers and enjoy pesto all year.
Based on a recipe from Mariquita Farm
8 anaheim or poblano chiles
8 pieces of a good melting cheese
1.5-2 pound ripe tomatoes
4 garlic cloves, skinned
1 onion, skinned, quartered
Salt and pepper to taste
4 eggs, separated
Wash & lightly dry 8 chiles that are about the size of your fist or a bit larger. Put them whole under the broiler and roast, turning with tongs, until wrinkled & dark, but not burnt on most sides. Remove from oven and place in paper bag for 5 minutes. Take them out of the bag & skin them, trying to leave them whole as best you can, then let them cool down.
Tomato sauce: Chop & seed the tomatoes. Saute garlic & onions until soft. Add tomatoes and simmer until it is thick. Taste for salt & pepper.
Slit each chile with a small whole, then attempt to remove some of the seeds, keeping the chile whole if possible. Stuff the roasted chiles with the cheese pieces. Don’t worry if some of your peppers aren’t completely whole, I just wrapped the frayed pieces around the cheese, and you couldn’t tell those chiles from the truly intact ones once they were on the plate.
With the roasted chiles and tomato sauce ready, you can start on the egg whites. Whip egg whites & 2 tablespoons flour until soft peaks are becoming a bit stiffer. Fold in 2 of the egg yolks (you can do as you please with the other two, you won’t need them for this recipe) with a rubber spatula, taking care not to disturb the egg white mass more than necessary.
Dredge stuffed chiles in flour (I put about 1/2 a cup in a saucer for this task), then thoroughly coat with the egg white stuff. Fry in hot oil until golden brown, turning at least once to cook all sides. Serve immediately with a couple of spoons of tomato sauce served over the relleno. Divine!!