(from smittenkitchen.com)
Our Interpretation:
10-12 cups of shredded vegetables ( turnips, radishes, kale, carrots, cabbage, scallions, broccoli, scapes... really anything!)
1-2 tsp Salt
1/2 cup flour
6 eggs
Oil for frying (we used olive oil)
Dipping Sauce: follow recipe on smitten kitchen
Process: Shred veggies, toss with salt and flour so that all of the veggies are evenly coated. Whisk eggs, and add to veggie/flour mixture. Make pancakes of whatever size you like, heat oil in pan, fry pancakes for a couple minutes on each side, making sure to press them down gently in the pan.
Quick Kimchi
A great way to use up a big head of Napa cabbage as well as many other ingredients from your box. Make a big batch at once and keep it in the fridge for lunches all week long.
(makes a big bowl)
1 head Napa Cabbage
1 bunch scallions
1 bunch carrots
Any left over radishes or turnips from previous weeks
6 cloves garlic or 1 bunch scares
1 or 2" knob of ginger
3 t. salt
3 T. toasted sesame oil
3 T. rice vinegar
2 t. fish sauce
Crushed red pepper or hot sauce
Peel off and discard the outer storage leaves from the cabbage. Slice into very thin strips and place in a large bowl. Toss with the salt and set aside.
Chop up all the other vegetables into very thin slices. Toss with the cabbage, along with the sesame oil, vinegar, and fish sauce. Add hot sauce or red pepper flakes to taste.
Keeps well in your fridge as the flavors will continue to blend and mellow over time. Great for brown bag lunches throughout the week!
Oaxaca Summer Squash and Corn Medley
1 yellow crookneck squash, sliced thin
1 zucchini, sliced thin
1 small eggplant, peeled, and cut into 1″ cubes (optional)
2 medium corn on the cob
1/2 onion, diced
1/4 cup olive oil
4 ounces of Oaxaca Queso Fresco, cut into 1/2″ cubes
2 T. salsa verde
1 T. salt
salt and pepper to taste
In a sautee pan, add the olive oil and heat over medium until a splash of water sizzles. Add the eggplant cubes and sprinkle evenly with 1 T. salt. Sautee for five minutes over medium-high heat, then reduce heat to low, cover pan and cook for 15 minutes. Add onions, zucchini and squash. Stir well and cover. Continue cooking over low heat for another 15 minutes. Meanwhile, using a sharp paring knife, hold the corn cob small side up and cut the kernels off the cob. Add pesto or salsa verde to squash and eggplant mixture at the end of the total 30 minutes cooking time. Eggplant and onions should be transluscent and squash should be soft but the slices still intact. Taste. Correct the seasoning. Just before serving, add the fresh corn kernels and Queso Fresco. Stir. Cover for 2-3 minutes until cheese begins to soften and kernels are cooked.
Harissa
A middle eastern spread of red peppers - it's an excellent spread on pita bread, or a accompaniment to roast meat
- 3 large red bell peppers
- 2 1/2 tablespoons white wine vinegar
- 4 garlic cloves, crushed
- 2 red jalapeños or Fresno chiles, stemmed, seeded, chopped
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt plus more for seasoning
- 1/4 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop.
- Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.
Baked Peppers for Summer Lunch
From Nigel Slater's Tender
2-4 Large Peppers
Small or Cherry Tomatoes, chopped
Olive OIl
Basil
Salt
Preheat oven to 425 degrees.
Cut the peppers in half lengthwise. And place into a roasting pan large enough to hold all the pepper halves.
Place 1-2 basil leaves in each pepper. Then fill each pepper with chopped tomatoes, sprinkle with salt and drizzle with olive oil. Bake until the peppers and tomatoes are soft and blistered, about 45 minutes. Serve with a fresh baguette.