This Weeks Box 2/11/2012

Here is what is in the box this week
bunch parsley
naval oranges
fresh oregano
bag of arugula
big head bok choy
red romaine, head lettuce
butterhead, head lettuce
braising mix, with broccoli shoots too!
collard greens
sweet potatoes
I wanted to suggest something I like to do with leeks. I only get it a couple times a year because it is pretty rich. But leeks deserve the attention. I see them as one of the aristocrats of the garden. They take almost a year to fully mature. They take space and need to be hilled up a few times to get that big white stalk. So when you get well grown leeks from your farmer. Put some intention into it!
Braising and roasting are good ways to bring out the supreme flavor of leek too. 
But if you have not had Leek Gratin, you might want to give it a try.
Oregano Hazelnut Pesto

                                                      4 servings, about 1 1/2 cups each.

  • 15 hazelnuts, toasted*
  • 1 cup (packed) fresh oregano, washed, dried and chopped
  • Pinch salt
  • 3 large garlic cloves, chopped
  • 2 tablespoons olive oil
  • 3 tablespoons shredded parmesan cheese
  • 8 ounces fettuccine (uncooked weight)**
  • Optional garnish: fresh oregano leaves, chopped tomato

1. Turn the hot nuts into the bowl of the mortar and give them a preliminary few blows with the pestle to break them into pieces. 
2. Add the oregano, salt and garlic and combine beating and grinding motions to break the ingredients down further. Add the oil and use a grinding motion to further reduce the pesto to a paste. (If you wish this step may be done in a food processor.)
3. Stir in the cheese and turn the mixture into a sauté pan.
4.  Cook the pasta in salted water. 
5. Lift the pasta directly from the cooking water to the pan with tongs, allowing some of the water to ride along. Over high heat, stir and toss the pasta and pesto for a minute or two to allow the sauce to thoroughly coat the strands, adding a little more pasta water if necessary to produce a slightly creamy consistency to the sauce. 
6. If desired, garnish with a few oregano leaves and a spoonful or two of chopped tomato. 
Chicken Fried Rice With Bok Choy Recipe

Sweet Potatoes Apples and Braising Greens
   Makes 10 servings
  • Ingredients
  • 4 medium sweet potatoes, peeled and cut lengthwise into quarters, then cut crosswise into 1/8-inch slices
  • 5 tablespoons unsalted butter, plus 3 tablespoons melted
  • 1 tablespoon fine sea salt
  • 2 teaspoons freshly ground black pepper
  • 3 medium baking apples, such as Sierra Beauty or Granny Smith, peeled, cored, and cut into quarters
  • 6 cups loosely packed braising greens such as kale, chard, or collard greens, stems removed and torn into 2-inch strips
  • 1/4 cup loosely packed fresh parsley leaves, coarsely chopped
Preheat oven to 400°F.
On foil-lined baking sheet, toss potato slices with 3 tablespoons melted butter, 1 teaspoon salt, and 1/2 teaspoon pepper. Bake until cooked through and slightly caramelized, about 20 minutes. Keep warm.
In heavy medium skillet over moderate heat, melt 3 tablespoons butter. Add apples and sauté until tender and golden brown, about 15 minutes. Keep warm.
In heavy large pot over moderate heat, combine remaining 2 tablespoons butter and 3 tablespoons water. Add greens and sauté, stirring occasionally, until wilted, about 5 minutes. Lower heat to moderately low and add sweet potatoes and apples. Continue cooking, stirring occasionally, until warmed through, 3 to 4 minutes. Stir in parsley, remaining 2 teaspoons salt, and 1 1/2 teaspoons pepper. Serve hot. 
Here’s a recipe for  Collard Green Pesto

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