This Weeks Box 10/12/2012

 baby carrots and spinach getting some VIP treatment

Here is the list

pomegranates
romaine lettuce
chard
avocados
meyers lemons
limes
baby bok choy
cilantro
tomatoes
summer squash
small bag of onions
mild peppers
sapote’s
Black Bean Avocado Lettuce Wraps

1 can no-salt-added black beans, drained and heated
1/4 large avocado, mashed
1/4 cup onions chopped
3 Tbsp cup chopped fresh cilantro (optional)
1 tablespoon lime juice
1/2 teaspoon ground cumin
1 small clove garlic, minced
3 Tbsp mild salsa
3 – 4 large lettuce leaves


Mash beans and avocado together with a fork. Mix all remaining ingredients except lettuce. Place approximately ¼ cup of filling in the center of each lettuce leaf and roll like a tortilla.
Grilled Baby Bok Choy 
Half and blanch the bok choy heads
 drizzle a mix of olive oil, lemon, honey and spicy mustard over them
Put them on the grill covered for a couple minutes on each side
Just about all the veggies in the box this week, could get into this recipe.
The recipe uses vermicelli noodles. Which is pretty cool.
Here is an awesome dish submitted by Bob Y
A savory recipe for a Vegetable Torte I’ve used with a variety of vegetables and herbs. 
The trick is to cook the ingredients first (with the exception of the tomatoes, basil, and thyme). Almost any combination and proportion works. The original recipe and idea came from Mark Bittman at the NYT. But it’s so adaptable, and well suited to use by CSA customers. This also keeps well in the fridge and is great for leftovers over the next couple of days. 
You absolutely need an 8-inch spring form pan; preferably non-stick or well-seasoned. 
Heat oven to 400. 
1-2 Eggplant; peeled and sliced in 1/4″ slices. More if you’re using Japanese or other oriental type eggplant. 
4-6 Squash. I’ve used everything from spaghetti squash to zucchini. If using yellow or zucchini or similar slice in 1/4″ slices. 
Portobello or other mushrooms; sliced into 1/4″ slices. The idea is to have something that you can layer into a torte. 
You could also use potatoes, onions, beets, turnips, or whatever strikes you that you have on hand. 
1/4- 1/2 cup chopped fresh basil (I’ve sometimes used whole leaves). 
2-3 Sliced tomatoes (maybe 4 if you’re using plum tomatoes). These should be seeded and drained. Sprinkle with a little salt and set aside. 
2-4 Tbls minced garlic 
Fresh thyme (leaves) if you have some. 
1/2 cup grated Parmesan (or some other good cheese that you like; swiss works well, too) 
1/2 cup fresh bread crumbs. 
Extra virgin olive oil.
After peeling as necessary and slicing I sprinkle the prepared veges with olive oil, salt, pepper, and sometimes some other spice that seems “right.” 
Then I cook them over a medium gas or charcoal grill. I use a wok with holes in it; but there are several slotted or other types of pans that will keep the veges from falling through. I like cooking over wood or charcoal because I like the smoky flavor it gives the vegetables; so even if I’m cooking on the gas grill I’ll put a little tray of wood chips in there and get them smoking before starting to cook. Obviously, this is up to the chef. I cooked spaghetti squash in the oven until done then layered it in. You could do potatoes this way, too. Pretty much anything is possible. 
Cook the veges until they’re done. Set aside as they each get done. I prefer to cook the mushrooms in a very hot pan with oil; you want them to brown, not steam. You can also do this on a grill, just ensure it’s hot and don’t try to cook them with the other veges. Keep them moving. With any vegetable, you want it to cook in the heat, not steam and get mushy. 
Oil or spray the bottom and sides of the spring form pan. Now just layer the cooked veges into the pan alternating veges with each layer. I like to start with the eggplant; it gives a nice base to the torte. Two or three layers up put in a layer of tomatoes and sprinkle with half of the basil. Sprinkle each layer with a little salt and pepper according to your taste. Sprinkle the rest of the basil on another layer. 
After everything is in use a spatula or large spoon to press down the torte into the pan; it should be compact. Obviously, don’t overdo this step. Now cover the top with the bread crumbs and grated cheese.  (I’ve made this without cheese for our non-dairy friends.) 
Sprinkle a little more olive oil over the top. If you’re not concerned with using butter, I like to put a few (3-4) pats of butter on top as well. 
Now bake torte in oven until hot through and browned on top. It’s about 30-35 minutes. Unless your spring form pan is really secure on the bottom juices and oil are going to leak out and smoke in the oven. Oh well. 
Remove from oven and let sit for 5 minutes before removing outer ring of pan. Then let sit another 10 minutes before sliding off of pan, cutting into wedges and serving. 
It’s pretty much a meal in and of itself, but sometimes some sliced tomatoes and/or avocado is nice on the side. A dryer white wine goes well with this; or a not too hoppy IPA. 


Bob Younger

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