This Weeks Box 4/9/2011

baby portobello mushrooms
broccoli
fresh oregano
avocados
fava beans
arugala “young and flavorful”
naval oranges
green onions
lemons
tangerines
cilantro
mandarins
radishes

Mushroom and Broccoli Salad

Ingredients

1 lb. fresh mushrooms
1 lg. head broccoli
4 green onions

Directions

Use mushroom brush on mushrooms to clean. Slice mushrooms. Wash broccoli. Cut off flowerets from head of broccoli. Combine mushrooms, broccoli florets and green onions.
Pour dressing over mixture. Wait for another hour, stirring once after 30 minutes before serving. Serves 8-10. Salad dressing
1/2 c. sugar
1 t. salt
1 t. paprika
1 t. celery seed
1 t. onion powder
1 c. salad oil
1/4 c. cider or wine vinegar Mix together all dressing ingredients. Allow to set for one hour.

Recipe Rating: 5 out of 5 stars

Greek Salad with Fava Beans

As a side dish, serves 4. Double recipe for a main dish.
SALAD:
1 cup of olive oil (the best you can get)
2 cloves garlic
2 Tbsp Red Wine Vinegar
8 oz. Greek style feta cheese
Salt

Pepper
1 cup of fresh, chopped oregano
1 lb. fresh Fava Beans (in the pod)
1 bowl of ice water to cool
2 large cucumbers (or 1 large telegraph cucumber)
1 bunch green onion
1 punnet cherry, plum, or miniature heirloom tomoatoes
1/4 cup toasted sunflower kernels
DRESSING:
Oil left over from the marinating feta cheese
1/2 cup of red wine vinegar
1 tsp honey
1 tsp dijon mustard
1 tsp Worcestershire sauce
1 Tbsp fresh chopped oregano
Feta Preparation:

First, you’ll want to get the feta marinating to let the flavors combine. Ideally, combine the items the items the night before and place in the refrigerator.
Combine Olive Oil, diced garlic,and vinegar and mix well. Cut feta into 1 inch cubes and add to olive oil mixture. Add a good pinch of salt and pepper – to taste – and mix together with oregano. Stir to combine and set aside in refrigerator for at least 1 hour to let flavors combine (again, overnight is ideal).

Bean Preparation:
If using fresh beans, first shell them, slicing along the edge of the outer husk to remove the bean. Place beans in a pot of boiling water for 3-4 minutes or until the outer appearance becomes wrinkly. Drain and place in bowl of ice water to stop cooking. Once they’ve cooled, the inner bean (which you want for your salad) needs to be removed from the, now shriveled outer bean shell. When you’ve finished, steam the prepped beans for another 3-4 minutes. Alternatively, you can sauté them but they’re pretty delicate and I wanted to keep them as whole as possible . This can take a bit of time so if you want to cut a corner, you can source the pre-cooked fava beans and no one’s will think any less of ya’.
Sprinkle beans with salt and pepper and set in refrigerator to cool.

Salad:
Peel cucumbers and cut into 1 inch cubes and add to salad bowl. Julienne the onion and add to the cucumbers. Add the tomatoes, chilled fava beans and feta cheese (reserve the marinade mixture for the dressing) and mix everything together.

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