Tuesday, June 14, 2011
Red Leaf Lettuce
Swiss Chard OR Kale- 1 bunch
Eggs- 1 dozen
Not too shabby, eh?
One of our favorites this week- Salad Turnips! These mild, crisp turnips are similar to radishes in texture, but less spicy. They really don't need much. Try them raw or on a salad, or saute with a little butter or olive oil and salt, and voila! For kid-friendly fare, toss with a little honey, oil, S&P and roast. You won't be able to stop eating these little guys! And don't forget about the greens! These are delicious when sauteed as well!
And of course we can't forget the garlic scapes! These delicious little guys are the tops of the immature garlic that arrive for a short time this time of year. They have a mild garlic flavor, and are great sauteed, roasted, or MY personal favorite is to grill them! Another idea? Garlic scape pesto!
Here's a recipe I did last summer with scapes that was a HUGE hit! It also uses fresh basil!
RI Grown Grilled Squash, Scape and Quinoa Salad:
3 each med. squash (summer, zucchini, whatever), cut into 1/4" long strips
10(ish) garlic scapes, bulbous head cut off
A/N Balsamic Vinegar, olive oil, salt and pepper
-Toss sliced squash and scapes with vinegar, oil and seasoning. Allow to marinate for 10-30 minutes. (It's easier to hand-rub the scapes with their odd shape)
-Lay squash on hot grill to caramelize. Flip and cook until just soft and (but not too soft, as it will continue to cook some after removed)
-Scapes are a little awkward to grill. Just flip and move fairly constantly. It will blacken in some spots and start to soften, and that's when it's pretty much done.
-Allow to slightly cool before cutting. Roughly chop scapes (similar to scallions), and slice strips of squash on the bias, in about 1/2-3/4" width.
1 3/4 cup vegetable or chicken broth (or water if you don't have any)
1/4 cup orange juice (bottled or fresh)
2 tsp tomato paste
1/2 tsp Kosher salt
to taste Black Pepper
1/4 cup Parmesan Cheese
2 scallions, sliced
1/2 cup fresh basil, chopped or chiffonade
-Bring liquids, tomato paste and seasonings to a boil.
-Stir in quinoa. Lower to a simmer, cover and cook for approximately 15 minutes, until quinoa is cooked (they almost look like they've popped with curly buds when they're done) and liquid is almost gone. Remove from heat and cool slightly. Fluff quinoa with fork and stir in parmesan cheese, scallions, and 3/4 of basil. Add grilled vegetables, mix, and top with remaining basil. Serve warm or chilled.
Enjoy week one! :)