2 tablespoons walnut pieces
½ teaspoon extra virgin olive oil
1 cup sliced shallots thinly sliced (4-5 large shallots)
Salt & freshly ground pepper, to taste
1 bunch broccoli (or a broccoli/cauliflower combo) - 1 1/2 pounds, cut into florets ~5 cups
Preheat oven to 450F.
Place walnuts in a pie plate and toast in the oven 5 minutes, or until fragrant. Transfer to a small bowl.
Heat oil in a large nonstick skillet over medium-low heat. Add shallots and cook, stirring often, until deep golden brown, about 10 minutes. (Add a tablespoon or two of water if the mixture gets too dry.) Season with salt and pepper.
Meanwhile, cook broccoli in boiling salted water until just tender, 3 to 5 minutes. Drain the broccoli and add to the shallots in the skillet; toss to combine. Taste and adjust seasonings. Transfer to a serving bowl and sprinkle with the toasted walnuts.
Claudine’s Vegetable Red Curry Coconut Soup Claudine Arndt shared this recipe at the cooking class she led last week. She said this is a recipe she uses throughout the season, varying the vegetables with what’s in season. Feel free to vary amounts – as Claudine did at the class – more veggies, more broth … you get the idea! 1 14 oz can coconut milk
½-1 Tablespoon red curry paste
1-2 Tablespoons fish sauce
1 Tablespoon brown sugar
1-2 cups vegetables
1/3 cup water or chicken broth
Cilantro to taste
Basil, to taste
4-6 oz shrimp, chicken, or tofu (optional), cut into bite-sized pieces
In a large saucepan simmer coconut milk with red curry paste over medium heat for 5 minutes. Add fish sauce, brown sugar, vegetables, and water or broth.
Simmer 5-7 minutes, stirring occasionally. Stir in shrimp (or chick or tofu) and continue cooking 3-5 minutes, until cooked. Garnish with fresh basil and cilantro.
Service with rice, rice noodles, or bean thread noodles.
Garlicky Sesame-Cured Broccoli Salad Rob Nordin quickly fixed this for us on a harvest day when the early broccoli was coming in. It was quick, easy and incredibly delicious. He got the recipe from the New York Times.
1-1/2 teaspoons red wine vinegar
1 teaspoon kosher salt, more to taste
2 heads broccoli, 1 pound each, cut into bite size florets
¾ cup extra virgin olive oil
4 fat garlic cloves, minced
2 teaspoons cumin seeds
2 teaspoons roasted (Asian) sesame oil
Large pinch crushed red pepper flakes.
1. In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
2. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. (I cook it until the garlic is brown.) Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.
Spicy Vegetarian Peanut Noodle Salad Jessica Willey’s friend, Sonja brought this dish out earlier this year for our potluck. It was well received.
2/3 cup creamy peanut butter
1 tablespoon sesame oil
1/3 cup rice or red wine vinegar
1 tablespoon red chile flakes
1 tablespoon sugar
1 tablespoon Dijon mustard
1 tablespoon coarse ground coriander
2 tablespoons naturally brewed soy sauce
1/2 cup canola oil
1 pound spaghetti, cooked and refreshed
1 small head of broccoli, chopped
1 red bell pepper, julienned
1 bunch scallions, sliced
1/2 cup chopped roasted (salted) peanuts for garnish
In a bowl, whisk together the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Whisk in the canola oil and check for seasoning. In a large bowl, toss dressing with the pasta, cucumbers, bell pepper and scallions.
Check for seasoning.
Please email us your favorite recipes and we’ll pass them along. Thanks.