RECIPE: Batali's REC: Roasted Beet Salad with Watercress, Lentils, Sopressata & Taleggio...

RECIPE:
REC: Cauliflower Gratin with Tomatoes & Feta...

Cauliflower Gratin with Tomatoes and Feta

Recipe By :Deborah Madison/Vegetarian Cooking for Everyone

Serving Size : 4

2 teaspoons olive oil
1 onion -- thinly sliced
2 garlic cloves -- chopped
1 1/2 teaspoons dried oregano
1/8 teaspoon cinnamon
5 tomatoes -- peeled, seeded, and chopped, or 1 15-ounce can diced tomatoes
1 teaspoon honey
1 tablespoon capers
salt and freshly ground pepper
1 1/2 pounds cauliflower -- broken into florets
1/2 lemon -- juice of
3 ounces feta cheese -- crumbled (2 to 4 oz)

Preheat the broiler and lightly oil a 2 quart gratin dish.

Heat oil in a 10 inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes and cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Put mixture into gratin dish.

Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes.

NOTES : If you are assembling the dish ahead of time, cover and bake it at 400 until bubbling, about 20 minutes, then brown under the broiler.

 
REC: Rigatoni with Tuscan-Style Cauliflower & Pecorino...

RIGATONI WITH TUSCAN-STYLE CAULIFLOWER & PECORINO

Serving Size : 4

4 tablespoons virgin olive oil
1 medium red onion -- thinly sliced
6 mint leaves
1/2 tablespoon hot pepper flakes
1 pound head of cauliflower -- (1 to 1 1/4 pounds) ( a 5-inch head)
1 pound rigatoni -- preferably Italian
1/2 cup Romano cheese -- grated
2 tablespoons freshly ground black pepper
1 bunch Italian parsley -- finely chopped to yield 1/4 cup

Bring 6 quarts of water to boil in a large spaghetti pot and add 2 tablespoons salt.

In a 14- to 18-inch saute pan, heat oil until just smoking and add onion, mint and red pepper. Cook until soft, about 5 to 6 minutes.

Meanwhile, remove leaves and base core from cauliflower and chop into 1/4 inch pieces. Break the florets away from the central core and size them similarly. Cut the core into 1/4-inch coins and throw all the pieces into the saute pan with the onions. Lower the heat to medium and cook, stirring regularly for about 12 to 15 minutes, until cauliflower is softened and light brown but not mushy.

Cook the rigatoni according to package instructions until al dente, about 8 to 12 minutes, and drain in colander. Toss hot pasta into pan with cauliflower and add grated cheese, black pepper and parsley. Toss to coat and serve immediately.

 
Oh…. alright Meryl!

You just place your hands flat on a photo, close your eyes..... and think BIG! You then have to quickly copy the link before it shrinks!

 
From Cooking Light Magazine REC: Lentil Stew with Ham & Greens...

Lentil Stew With Ham and Greens

Recipe By :Cooking Light Magazine
Serving Size : 5

1 1/2 tablespoons olive oil
1 cup chopped onion
3 cloves minced garlic
5 cups low sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
2 bay leaves
3 cups chopped Swiss chard -- collard greens or spinach
1 1/2 cups diced potato -- (baking)
1 cup chopped ham -- smoked
1 14 1/2-ounce can diced tomatoes -- drained
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
3 tablespoons chopped fresh parsley

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 5 minutes. Add broth, lentils, carrot and bay leaves; bring to a boil. Partially cover, reduce heat, and simmer 20 minutes. Add Swiss chard, potato and ham; bring to a boil. Reduce heat; simmer 15 minutes or until potato is tender. Stir in tomatoes, basil, thyme and pepper; simmer 10 minutes. Discard bay leaves. Sprinkle with parsley.

Per Serving (excluding unknown items): 362 Calories; 10g Fat (24.4% calories from fat); 29g Protein; 42g Carbohydrate; 15g Dietary Fiber; 14mg Cholesterol; 960mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 
D

deb-in-mi

Well-known member
I just received my first (half-share)!

although all I received was Kale, beautiful baby greens, radishes, and Spelt (I think the latter was traded for goods w/ another local producer). But everything was beautiful and delicious!

Deb

 
You're nuts! Will answer your PM later - gotta turn off computer. Big storm here with lightening!

 
REC: Broccoli Gratin with Mustard-Cheese Streusel...

BROCCOLI GRATIN WITH MUSTARD-CHEESE STREUSEL

Recipe By :Bon Appétit/November 2002

Serving Size : 8

4 tablespoons butter -- (1/2 stick)
1/3 cup minced onion
2 large garlic cloves -- minced
1/2 teaspoon dry mustard
4 tablespoons Dijon mustard -- divided
2 1/2 cups fresh breadcrumbs -- made from crustless sourdough bread
1 cup grated Parmesan cheese -- (packed) (about 3 ounces) divided

12 cups broccoli florets -- (12 to 13) (from about 3 pounds broccoli crowns)

1/2 cup whipping cream

Melt butter in large nonstick skillet over medium-high heat. Add onion and garlic; sauté until onion is soft, about 4 minutes. Mix in dry mustard, then 2 tablespoons Dijon mustard, blending well. Add breadcrumbs; sauté until crumbs are crisp and golden, stirring and pressing with back of fork to separate, about 8 minutes. Season with salt and pepper; cool completely. Mix in 3/4 cup cheese.

Cook broccoli florets in large pot of boiling generously salted water until crisp-tender, about 3 minutes. Drain. Transfer to paper towels; cool. (Streusel and broccoli can be made 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Place broccoli in large bowl. Add whipping cream, remaining 2 tablespoons Dijon mustard, and 1/4 cup cheese; toss to coat evenly. Arrange broccoli in prepared dish. Sprinkle streusel over. Bake until broccoli is heated through and streusel is browned, about 30 minutes.

 
Mario Batali's REC: Concia of Zucchini...

CONCIA OF ZUCCHINI

Recipe By :Mario Batali
Serving Size : 4

3 medium green zucchini -- about I pound
3 medium yellow zucchini -- about I pound
1/4 cup virgin olive oil
6 medium cloves garlic -- peeled and finely mnced
2 bunches fresh basil -- chiffonaded to yield I cup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
1/4 cup red wine vinegar

I porcelain or glass deep dish pie pan

Trim green and yellow zucchini at both ends and slice lengthwise into pieces 1/4-inch thick. Heat olive oil in a deep flying pan until just smoking. Cook 5 or 6 pieces of zucchini at a time until golden brown, turning once, about 3 to 4 minutes. Remove pieces and drain on paper towels. Continue with remaining zucchini until finished.

In a mixing bowl, lightly stir together garlic, basil, salt and pepper until well mixed. Place several pieces of zucchini on bottom of pie dish until base is covered. Sprinkle zucchini with I to 1-1/2 tablespoons herb mixture as evenly as possible and spritz with I tablespoon red wine vinegar. Continue layering zucchini and herb mixture until zucchini is finished and cover with plastic. Refrigerate 2 hours before serving. To serve, remove piece by piece and serve over freshly grilled bread.

 
Martha Stewart's REC: Sauteed Cabbage...

Sautéed Cabbage

Recipe By :Martha Stewart
Serving Size : 6

1 tablespoon butter
1 1/4 pounds red cabbage -- thinly sliced (1/2 medium head)
1/2 teaspoon caraway seeds
3/4 cup apple cider
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper

Heat butter in medium skillet, over medium heat. Add cabbage, sauté for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste. Serve immediately.

 
From Eating Well Magazine-REC: Cucumber Salad...

Cucumber Salad

Recipe By :Eating Well
Serving Size : 4

4 large cucumbers -- peeled
1/2 teaspoon salt
2 cups low-fat yogurt
2 teaspoons lemon juice
2 cloves garlic -- minced (2 to 4)
freshly ground black pepper
2 tablespoons fresh parsley -- chopped, or 2 Tbsp fresh mint
1 tablespoon olive oil

Cut cucumbers in half and seed. Cut each cucumber boat in halflengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
Combine remaining ingredients, stirring in oil briskly at the end. Drain cucumbers, return them to the bowl, pour yogurt mixture over and toss w

NOTES : Mixture can be served as a dip

 
I made the third one, but increased the spices & water significantly, plus added lots of garlic.

 
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