Week of September 4, 2020
Here are a bunch of tasty recipes to try with this week's fruits and veggies.
Grilled Sausage and Mushroom Bowls with Grilled Romaine Recipe
Prep time: 15 minutesCook time: 20 minutesYield: 4 servings
Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.
For the grain bowls:
1 cup uncooked millet or other favorite grain (or 4 cups cooked grains)
1/2 cup chimichurri, pesto, or other favorite flavorful sauce
For the grilled sausages and vegetables:
1 pound cremini or baby bella mushrooms
2 heads romaine lettuce
1 bunch green onions
2 1/2 tablespoons olive oil
4 chicken or pork sausages, any favorite kind
1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe.
The grains can be cooked several days in advance. Reheat before serving.
2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort.
3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill.
Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!).
In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside.
4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill.
Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.)
Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized.
Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables.
5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side.
Transfer to a serving platter.
6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.
Creamed Corn Recipe
Prep time: 10 minutesCook time: 10 minutesYield: Serves 4
6 ears corn, shucked (4 to 5 cups)
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots or yellow onions
3/8 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half and half
Chopped fresh parsley, chives, or tarragon (for garnish)
1 Remove the corn kernels: Set an ear of corn on a cutting board, and working from the thick to the narrow end, cut off 2 rows of kernels. Turn and cut off 2 or 3 more rows. Continue in this way until all the kernels are off all the cobs.
Alternatively, use a corn scraper. Set the cobs on a rimmed baking sheet to keep the kernels from flying all over the place when you remove the kernels.
2 Scrape the cob to release the creamy milk: After you have removed the kernels, hold one cob over the pile of corn on the cutting board or baking sheet, and use the back of the knife to rub across it, going back and forth, to release the pulpy corn milk. Repeat with all the ears. The starchy liquid of the corn milk adds creaminess to the kernels.
3 Cook the corn: In a large skillet over medium heat, melt the butter. Add the shallots or onions and cook, stirring often, for 3 to 4 minutes, or until the shallots soften but are not brown. Add the corn, corn milk, salt, pepper, and half and half.
Cook, stirring often, for 5 minutes, or until the kernels are tender and the corn looks creamy and slightly thickened. If it seems dry, stir in more cream or water, 1 tablespoon at a time. Taste and add more salt and pepper, if you like.
4 Serve the corn: Transfer to a serving bowl and serve hot, garnished with chopped herbs.
Gazpacho with Avocado and Corn Recipe
Prep time: 15 minutesChill time: 2 hoursYield: 8 to 10 servings
Poblano peppers can be hot(ish) or mild, so taste first before adding them to the soup. You can substitute sweet red, yellow or green peppers if you can’t find or don’t want to use poblanos.
4 ripe summer tomatoes, about 2 pounds, cored and cut into 1-inch chunks
1 large cucumber, peeled, seeded, and cut into 1-inch chunks
2 medium poblano peppers, seeded and cut into 1-inch chunks
1/3 cup sliced scallions
3 cups tomato juice, store-bought or homemade
2 tablespoons sherry vinegar
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 teaspoons Tabasco or hot sauce (or more), to taste
2 cups cooked corn kernels
2 ripe avocadoes, peeled and cut into small dice
1/2 cup packed cilantro leaves
8 radishes, thinly sliced (for garnish)
2 limes, quartered (for garnish)
11-cup food processor
1 Pulse the tomatoes, cucumbers and peppers: Combine the tomatoes, cucumbers, peppers and scallions in the bowl of a food processor.
In batches, pulse in a series of short bursts, or until the vegetables are coarsely but evenly chopped, but not finely pureed. Transfer to a large bowl.
2 Add the remaining ingredients: Stir in the tomato juice, vinegar, salt, pepper, Tabasco, and several grindings of black pepper. Stir in the corn and diced avocado.
Taste and adjust the salt, vinegar and Tabasco sauce to your liking. Refrigerate about two hours, or until cold. (See our tip about quickly cooling gazpacho in the headnotes.)
3 Serve the soup: Ladle the soup into bowls and top with cilantro leaves and radishes. Serve with lime wedges. If the soup has thickened in the refrigerator or is not cold enough to your liking, stir in a few ice cubes.
Plum Upside Down Cake Recipe
Prep time: 20 minutesCook time: 40 minutesYield: Makes 4 individual servings
1 1/4 stick butter (10 tablespoons or 1/2 cup plus 2 tablespoons), softened
1/4 cup plus 2 tablespoons brown sugar, firmly packed
4 plums, pitted and sliced
5 tablespoons buttermilk OR 4 tablespoons milk plus 2 teaspoons milk and 1 teaspoon lemon juice
3/4 cup cake flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup granulated sugar
Zest of 1/2 an orange
1 teaspoon vanilla extract
Four 10 or 8 ounce ramekins
1 Preheat oven to 350°F. Butter the insides of the ramekins.
2 Melt butter and brown sugar, pour into bottom of ramekins: Melt 3/4 stick (6 Tbsp) of the butter in medium saucepan over medium heat. Add brown sugar and whisk until smooth. Pour into the bottoms of the buttered ramekins, dividing the sugar butter sauce evenly among them.
3 Arrange a layer of plum slices at the bottom of each ramekin.
4 Whisk together dry ingredients for batter: In a separate bowl, vigorously whisk together the cake flour, baking powder, baking soda, cinnamon and salt.
5 Make cake batter: Use an electric mixer to beat together the remaining 1/2 stick (1/4 cup or 4 Tbsp) butter with the granulated sugar and orange zest.
Add the eggs and vanilla, mix to combine.
Alternately add the dry flour mixture and the buttermilk (or lemon soured milk) mixture to the batter.
6 Bake: Divide the batter among the ramekins. Place the ramekins on a rimmed baking sheet and put in the oven on the middle rack. Bake at 350°F for 35 to 40 minutes, until cakes are firm to the touch, and a toothpick or skewer inserted in the center does not come out with raw batter on it. (Might be wet from plum juice.) Turn the baking sheet around half-way through the baking to ensure an even baking for all the cakes.
7 Cool and invert: Remove from oven and let cool on a rack until no longer hot to the touch. Run a paring knife around the edges of the ramekins. Invert onto a plate and gently lift off of the plate.
Serve alone or with whipped cream or vanilla ice cream.
Meal # 2
Arugula Pesto Recipe
Prep time: 15 minutesCook time: 20 minutesYield: Makes 1 heaping cup
2 cups of packed arugula leaves, stems removed
1/2 cup of shelled walnuts
1/2 cup fresh Parmesan cheese
1/2 cup extra virgin olive oil
6 garlic cloves, unpeeled
1/2 garlic clove peeled and minced
1/2 teaspoon salt
1 Brown the garlic: Brown 6 garlic cloves with their peels on in a skillet over medium high heat until the garlic is lightly browned in places, about 10 minutes. Remove the garlic from the pan, cool, and remove the skins.
2 Toast the nuts: Toast the nuts in a pan over medium heat until lightly brown, or heat in a microwave on high heat for a minute or two until you get that roasted flavor. In our microwave it takes 2 minutes.
3a Process in food processor: (the fast way) Combine the arugula, salt, walnuts, roasted and raw garlic into a food processor. Pulse while drizzling the olive oil into the processor. Remove the mixture from the processor and put it into a bowl. Stir in the Parmesan cheese.
3b Use Mortar and pestle: Combine the nuts, salt and garlic in a mortar. With the pestle, grind until smooth. Add the cheese and olive oil, grind again until smooth. Finely chop the arugula and add it to the mortar. Grind up with the other ingredients until smooth.
4 Adjust to taste: Because the pesto is so dependent on the individual ingredients, and the strength of the ingredients depends on the season or variety, test it and add more of the ingredients to taste.
Serve with pasta, over freshly roasted potatoes, or as a sauce for pizza.
Mozzarella and Basil Stuffed Tomatoes Recipe
Prep time: 20 minutesCook time: 15 minutesYield: Makes 8 stuffed tomato cups, 4 servings
If preparing gluten-free, use gluten-free bread or bread crumbs.
4 medium tomatoes with firm, fleshy walls, 2 1/2 inches wide
1 cup shredded mozzarella cheese
1/3 cup grated parmesan cheese, divided
1/4 cup packed fresh basil, chopped, plus more for garnish
1 slice of bread (enough to make 1/4 cup breadcrumbs)
1 tablespoon melted salted butter
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
Olive oil for drizzling
1 Preheat oven to 400°F.
2 Make the soft breadcrumbs: To make the 1/4 cup soft breadcrumbs, remove the crust from 1 slice of bread (preferably stale) and either pulse in a small food processor or shred with a fork until the bread resembles fine, sand-like crumbs.
3 Prepare the tomatoes: Slice the tomatoes in half horizontally around the equator and use a spoon to scoop out the flesh. Be careful not to puncture the walls of the tomato, but if you do, the filling will plug the hole. Place empty tomato halves in a casserole dish and season with salt and pepper.
Using your hands or a spoon, separate the seeds from the scooped out tomato flesh and transfer the flesh to a cutting board. Discard the seeds and the tomato water. Chop the flesh and set aside for the stuffing.
4 Make the stuffing: In a medium bowl, add the mozzarella cheese, 1/4 cup of the parmesan cheese, basil, breadcrumbs, butter, garlic, salt, and pepper and stir to thoroughly combine.
5 Bake: Using two spoons, fill the tomato halves with the stuffing. Sprinkle filled tomatoes with the remaining parmesan cheese and drizzle with olive oil. Bake for 15 minutes, or until tomatoes are tender, then broil on high for 1 minute until the filling begins to bubble and brown.
6 Serve: Garnish with a few torn basil leaves and serve hot.
Thai Noodle Salad with Peanut Sauce Recipe
Prep time: 25 minutesCook time: 5 minutesYield: 4 servings as a dinner salad, 6 to 8 as a side salad
Stretch this recipe to serve more people by doubling the amount of noodles.
This also makes a great dinner salad topped with cooked chicken, shrimp, or tofu.
For the salad:
1 small head (about 2 cups) romaine lettuce
1/4 head (about 2 cups) red cabbage
1 large red bell pepper
1 large carrot (about 1/2 cup), shredded
1/4 cup cilantro leaves, plus more for garnish
1/4 cup green onions, plus more for garnish
1/4 cup roasted peanuts, roughly chopped, plus more for garnish
8 ounces (227 grams) pad Thai rice noodles
For the peanut dressing (makes 3/4 cup):
1/3 cup creamy peanut butter
3 tablespoons lime juice
3 tablespoons water
3 tablespoons brown sugar
4 teaspoons rice wine vinegar
4 teaspoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon fish sauce
1/2 teaspoon sriracha, or chili paste
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1 Cook the rice noodles: Bring 3 quarts of water to a boil in a large pot. Add rice noodles, stirring occasionally, and cook until tender, about 5 minutes.
2 Drain and cool the noodles: Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
3 Slice the ingredients: While the water is coming to a boil, and while the noodles cook and cool, prepare the vegetables.
Put a large serving bowl nearby and add each element to the bowl as you slice or chop it.
Cut the romaine lettuce into 1/4-inch thin strips the short way.
Cut the cabbage into 1/4-inch thin strips.
Thinly slice the bell pepper.
Shred the carrot. You want about 1/2 cup of shredded carrot.
Peel the mango and cut it into slices an 1/8-inch thick.
Chop the cilantro. Thinly slice the green onions.
Roughly chop the roasted peanuts.
4 Make the peanut dressing: In a small bowl, whisk together peanut butter, lime juice, water, brown sugar, rice wine vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic until smooth.
5 Combine the salad: Add the rice noodles to the bowl with the vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
6 Serve: Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side.