This Weeks Box 10/26/2013

This weeks box 10-26-2014

Here is the list

pomegranates
fuyu persimmons
hachia persimmons
chard
bag of spring lettuce mix
bell peppers
limes
tangelos
summer squash
avocado
cilantro
armenian and persian cucumbers
bag of kale

Fall is here. Let’s eat it!!

I’ll take this over a bouquet of flowers any day!

Quinoa Bell Pepper Cucumber Salad With Avocado

Makes 4 to 6 servings.
Kosher salt
1 cup quinoa
1 garlic clove, pounded to a smooth paste with a pinch of salt
1 large shallot, finely diced
1 jalapeño, seeded and finely diced
3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed
1/2 cup and 2 tablespoons extra-virgin olive oil
1 medium pepper, halved, seeded, and finely diced
1 small- to medium-sized cucumber, peeled and seeded, if necessary, and cut into 1/4-inch dice (about 1 cup)
1/2 cup roughly chopped fresh cilantro, plus sprigs for garnish
2 to 3 ripe avocados, sliced

 1. Bring a large pot of water to a boil and season generously with salt. Rinse quinoa under cool running water, lightly rubbing it between your fingers for a few seconds. Add it to the boiling water and cook until tender, 12 to 15 minutes. Drain the quinoa well and spread out on a baking sheet to cool.

2. Put the garlic, shallot, jalapeño, and lime juice in a small bowl. Season with salt and stir to combine. Let sit for 5 to 10 minutes. Add 1/2 cup of the oil and whisk to combine. Taste; add more salt or lime, if necessary.

3. Put quinoa, red pepper, cucumber, and chopped cilantro in a medium bowl. Drizzle about half the vinaigrette into the bowl and gently fold to combine. Taste; add more salt, vinaigrette, or lime juice, if needed.

4. Arrange the sliced avocado on a platter or individual serving plates. Season the avocado with salt and drizzle the remaining vinaigrette on top. Spoon the quinoa salad on and around the avocado. Garnish with cilantro, and serve immediately.

Braised Chard With Cilantro

2 large bunches chard, about 2 pounds, leaves sliced into 1 inch wide ribbons
1 1/2 cups of the chard stems, trimmed and diced
1 onion, finely diced
1/2 cup chopped cilantro
1/3 cup olive oil
1 tsp Paprika
1 garlic clove, minced
Salt and pepper

Place all ingredients in a wide, heavy pot with a few pinches of salt. Add 1/4 cup water, cover tightly and cook over low heat for 45 minutes. Check once or twice to make sure there is enough moisture. If anything is sticking, add a few tablespoons of water. When done, taste for salt and season with pepper. The chard should be silky and very fragrant.

The taste is worth the long cooking time. Also yummy is your fresh dill in place of cilantro.

Crispy Kale Chips

Pomegranate Persimmon Salad

Kale Salad with Persimmon & Pomegranate

1 bunch kale leaves, center ribs and stems removed
2 fuyu persimmon, hulled, peeled and chopped
1 pomegranate, deseeded
Dressing:
2 tbsp extra light olive oil
2 tbsp pomegranate juice
1 tsp balsamic vinegar
1 tbsp honey
salt & pepper, to taste

Method:

Tear kale into pieces and place in a large bowl, Add persimmon and pomegranate and mix to combine.
Add dressing ingredients to a bowl and whisk to emulsify. Pour over salad before serving.

VARIATION: If persimmon are not in season, you may substitute with mango or peaches.

TIP: I have read that massaging the kale helps to get rid of it’s bitter aftertaste.

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