Warm Lentil Salad with Roasted Beets and Goat Cheese

Inspiration:
Bobby Flay and beets from our CSA


Ingredients:

• 1 medium Spanish onion, peeled and quartered
• 1 carrot, quartered
• 1 stalk celery, quartered
• 1 fresh or dried bay leaf
• 4 sprigs fresh thyme
• 4 cups chicken stock
• 1 1/4 cups dried French green lentils
• Salt and freshly ground pepper
• 2 tablespoons olive oil
• 1/4 pound slab bacon, diced
• 2 cloves garlic, finely chopped
• 1 small carrot, peeled and finely diced
• 2 teaspoons finely chopped fresh thyme leaves
• 1 tablespoon sherry vinegar
• 4 cups frisee or mixed greens
• Sherry Vinaigrette, recipe follows
• 4 slices goat cheese
• French bread, for serving

Instructions:

Begin by roasting the beets.

Lentils:

Tie onion, carrot, celery, bay leaf, and thyme sprigs together in cheesecloth. Place chicken stock in a medium saucepan and bring to a boil. Stir in the lentils, season with salt and pepper, and reduce the heat to medium-low and cook until the lentils are tender, about 20 minutes. Drain well and discard the cheesecloth bag of aromatics.

Heat the oil in a large saute pan over medium heat. Add the bacon and cook until lightly golden brown. Remove the bacon with a slotted spoon to a dish lined with paper towels. Add the garlic and carrot to the pan and cook until soft, about 5 minutes. Add the cooked lentils and bacon to the pan and stir to combine. Stir in the chopped thyme and 1 tablespoon of sherry vinegar. Season with salt and pepper, to taste. Keep warm.

To assemble, place the frisee in a large bowl, toss with half of the vinaigrette, and season with salt and pepper. Arrange the roasted beets around the outside of 4 dinner plates. Divide the greens among each plate in the center. Top the frisee with some of the warm lentils and place a slice of the goat cheese on top. Drizzle each salad with the remaining vinaigrette. Serve with slices of French bread.

Roasted Beets:

3 medium beets (red or gold), scrubbed, leaves trimmed

Olive oil

Preheat oven to 375 degrees F.

Coat beets lightly with oil. Wrap beets in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Remove from the oven, let cool for 10 minutes, and then peel and slice into 1/4-inch thick slices.

Sherry Vinaigrette:

• 1/4 cup sherry vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1/2 cup olive oil

Whisk together the vinegar, mustard, thyme and salt and pepper in a small bowl. Slowly drizzle in the oil and whisk until emulsified.

Liz's Rating: 8/10

Cottage Cheese Farm Salad

Inspiration:
I had a some cottage cheese and lots of fresh veggies from our CSA. A little googling led me to Grandpa's Home Cooking.


Ingredients:

• 1 tomato (heirlooms preferred; quarter and slice into chunks)
• 1 cucumber (quarter and slice into chunks)
• 1 bunch of green pencil onions (sliced thin)
• 1 fist full of fresh basil leaves (chopped)
• 24 oz container of large curd, 4% milk fat cottage cheese
• A pretty serving bowl
• Salt
• Pepper

Instructions:

1. Empty the contents of the cottage cheese container in a bowl. Add the tomato and cucumber chunks, round pencil onion slices, and chopped basil. Stir the vegetables and cottage cheese together. Salt and pepper to taste.
   
2. Spoon into a pretty serving bowl and set it on the table.

Notes: I know not everyone is a fan of cottage cheese, but I am, and I really enjoyed this salad. The crunch of the cucumbers and the flavor of fresh basil make the dish.


Liz's Rating: 8.5/10
Tim's Rating: 8/10

Rick Bayless' Mexican-Style Zucchini Tacos

Inspiration:
Rick Bayless


Ingredients:

1 1/2 tablespoons vegetable oil

1 medium white onion, chopped

2 garlic cloves, peeled and finely chopped

1 pound ripe tomatoes, roughly chopped (6 to 8 Italian-plum or 2 medium- large round)

2 large fresh poblano chiles

1 cup fresh corn kernels (about one ear of corn)

4 medium zucchini cut into 1/2" cubes (about 1 1/2 pounds or 5 cups)

3 tablespoons chopped fresh cilantro

2/3 cup homemade crème frâiche or heavy cream

Salt

1/2 cup Mexican queso fresco or other crumbly fresh cheese-like salted, pressed farmer's cheese or feta

24 fresh, warm corn tortillas

Instructions:

1. Measure the oil into a large (12-inch skillet) and set over medium-high heat. Add onion and cook, stirring frequently, until richly browned, about 8 minutes.

2. While onion is cooking, coarsely puree the tomatoes in a food processor or blender. Add garlic to the browned onion, cook 1 minute, stirring, then add the tomatoes. Reduce the heat to medium-low, cover skillet and cook, stirring occasionally, for 5 minutes. Remove from heat.

3. Roast the poblanos directly over a gas flame or on a baking sheet 4 inches below a very hot broiler, turning regularly until the skin has blistered and blackened on all sides, about 5 minutes for an open flames, about 10 minutes for the broiler. Remove from heat and cover with a kitchen towel and let stand for 5 minutes. Rub off the blackened skins, then pull out the stems and seedpods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4-inch strips.

4. Uncover the skillet, return to flame and raise the heat to medium-high. Stir in the poblanos, corn, zucchini, epazote and crema. Cook, stirring frequently, until the zucchini is crisp-tender and the liquid has thickened enough to coat the vegetables nicely, about 8 minutes. Taste and season with salt, about 1 teaspoon or to taste. Serve in a decorative bowl, sprinkle with crumbled cheese and pass hot tortillas separate for do-it-yourself tacos.

Nutrition facts per serving (1/6 of the recipe): 453 calories, 18 g fat, 8 g saturated fat, 43 mg cholesterol, 66 g carbohydrates, 12 g protein, 604 mg sodium, 8 g fiber


Tim's Rating: 8.5/10 ("better than 'facos'")
Liz's Rating: 8.5/10

Green Beans with Goat Cheese and Fresh Lemon Vinaigrette

Inspiration: Oprah.com and green beans from our CSA.


Ingredients:

• 2 pounds green beans , trimmed
• Zest of 1 lemon
• 2 tablespoons lemon juice (about 1 lemon)
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon cracked black pepper
• 2 ounces goat cheese , softened and crumbled

Instructions:

1. In a large pot, bring salted water to a boil. Add green beans. Cook 3 minutes; drain well. Set beans aside in colander; do not rinse (they will continue to cook).
   
2. In a large bowl, whisk together lemon zest, juice, olive oil, salt and pepper. Add beans to bowl and toss.
   
3. Transfer to a serving platter and sprinkle with crumbled goat cheese.
   

Notes: Loved the combination of lemon zest and goat cheese with the green beans. We took this to work with our lunches- it's a nice way to mix up the monotony of bagged lunch.

Tim's Rating: 8.5/10
Liz's Rating: 9.5/10

Bobby Flay's Grilled Corn Salad with Lime, Red Chili, and Cotija

Inspiration:
A side dish tasted at Mesa Grill over a year ago that we couldn't forget. I finally looked online to see if a recipe was available when we received corn from our CSA. It was!


Ingredients:

• 8 ears fresh corn, silks removed, husk on, soaked in cold water 30 minutes
• Canola oil
• Salt and freshly ground black pepper
• 1/4 cup creme fraiche
• 2 limes, juiced and 1 zested
• 1 tablespoons ancho chili powder
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup grated cotija

Instructions:

1. Heat grill to high. Grill corn until charred on all sides, 10 or so minutes. Take off the grill and remove the kernels with a sharp knife. While you are cutting the corn, put a cast iron skillet on the grill to heat.
2. Add the corn and the remaining ingredients to the hot pan and cook, stirring occasionally, until creamy and heated through.

Notes: Cotija is the food of the gods. This is a fantastic recipe to enjoy the sweet corn of summer.

Tim's Rating: 10/10
Liz's Rating: 10/10

Bittman's Kosher Pickles

Inspiration: A love for crisp pickles that still have a hint of cucumber, cucumbers from our CSA, and Mark Bittman's recipe.

Ingredients:

• 1/3 cup kosher salt
• 1 cup boiling water
• 2 pounds small (“Kirby”) cucumbers, washed (scrub if spiny) and cut lengthwise into halves or quarters
• At least 5 cloves garlic, smashed
• 1 large bunch dill, preferably fresh and with flowers, or substitute 2 tablespoons dried dill and 1 teaspoon dill seeds or 1 tablespoon coriander seeds

1. Combine the salt and boiling water in a large bowl; stir to dissolve the salt. Add a handful of ice cubes to cool down the mixture, then add all the remaining ingredients.

2. Add cold water to cover. Use a plate slightly smaller than the diameter of the bowl and a small weight to hold the cucumbers under the water. Keep at room temperature.

3. Begin sampling the cucumbers after 4 hours if you’ve quartered them, 8 hours if you’ve cut them in half. In either case, it will probably take from 12 to 24 or even 48 hours for them to taste “pickle-y” enough to suit your taste.

4. When they are ready, refrigerate them, still in the brine. The pickles will continue to ferment as they sit, more quickly at room temperature, more slowly in the refrigerator. They will keep well for up to a week.

Notes: So easy, and a good way to use up those summer cucumbers. They're salty and tasty!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Brown Rice and Broccoli Cheddar Pie

Inspiration:
Everybody Likes Sandwiches
as well as broccoli, garlic, and onions from our CSA


Ingredients:

• 1 T olive oil
  
• 2 cloves garlic, minced
  
• 1/2 red onion, minced
  
• salt & pepper
  
• a couple dashes of hot sauce
  
• 2 c leftover brown rice
  
• 1/2 head of broccoli, cut into florets and stems chopped
  
• 6 eggs, beaten
  
• 2 T milk
  
• 1 t chili powder
  
• 1/2 t dried basil
  
• 3/4 c grated cheddar cheese

Instructions:

1. Preheat oven to 350. Heat olive oil in a cast iron skillet (or any other oven-proof pan) and add garlic and onions, sauteing until soft. Add in rice and stir until heated and slightly toasted. Season with hot sauce and salt and pepper, stirring to combine. Flatten rice to the bottom of the pan. Remove from heat and set aside.
   
   
2. Steam broccoli and remove from heat when the florets are bright green and semi-crisp. Drain and layer on top of rice. Beat eggs with milk, chili powder and basil. Pour over broccoli/rice and then sprinkle with grated cheese. Put in oven for 5 minutes on the centre rack. Put skillet in broiler and broil for 2-3 minutes until the cheese turns bubbly and slightly brown. Remove from oven and cut into wedges. Top with salsa and serve with a tangy green salad.

Notes: I liked the textures in this dish, and it was very easy to make!

Tim's Rating: 8/10
Liz's Rating: 8/10

Indian Split-Pea and Vegetable Soup

Inspiration:
The Amazing Race's second pit stop in India
as well as a jalapeño and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 10-ounce package frozen chopped spinach
• 1 cup yellow or green split peas
• 9 cups water, more if needed
• 2 1-inch pieces fresh ginger, peeled, 1 piece chopped
• 1 3/4 teaspoons salt
• 2 tablespoons butter
• 1 jalapeño pepper, seeds and ribs removed, minced
• 1/4 teaspoon turmeric
• 1 tablespoon ground coriander
• 1 1/2 teaspoons ground cumin
• 4 carrots, cut into 1/4-inch slices
• 1 pound boiling potatoes (about 3), peeled and cut into 1/2-inch cubes

Instructions:

1. Remove the spinach from the freezer. In a medium saucepan, combine the split peas, 3 cups of the water, the unchopped piece of ginger, and 1/2 teaspoon of the salt. Bring to a boil. Reduce the heat and simmer, covered, stirring frequently, until the split peas are tender, about 30 minutes. Add more water if necessary to keep the peas from sticking to the pan.
2. Meanwhile, in a large pot, melt the butter over moderately low heat. Stir in the chopped ginger, the jalapeño, turmeric, coriander, cumin, carrots, potatoes, and the remaining 1 1/4 teaspoons salt. Add the remaining 6 cups water. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are almost tender, about 10 minutes. Stir in the spinach and simmer 5 minutes longer.
3. Remove the whole piece of ginger from the cooked split peas and then stir the split peas into the soup. Simmer the soup for 5 minutes, stirring occasionally.

Food & Wine's suggested beverage: "A simple, straightforward, fruity Beaujolais will make a fine accompaniment to this soup. Its vivid cherry and berry flavors will contrast and highlight, not compete with, the earthiness of the dish."

My Notes:
I thought this soup was a bit thin, but the flavors were great. If I make this again, I'll use less water, maybe 2 cups less.

Liz's Rating: 8/10
Tim's Rating: TBD

Next Week on The Amazing Race: Kazakhstan

Basmati-Rice Salad with Cauliflower and Potatoes

Inspiration:
The Amazing Race's stop in New Delhi, India
as well as garlic and potatoes from our CSA
and this recipe from Food & Wine


Ingredients:

• 1 1/2 cups basmati rice, rinsed
• 2 tablespoons plain yogurt
• 3 tablespoons cooking oil
• 2 onions, sliced thin
• 2 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 3/4 teaspoon dry mustard
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground coriander
• 1/8 teaspoon ground cloves
• 2 teaspoons salt
• 1 head cauliflower (about 2 pounds), cut into small florets
• 1 pound baking potatoes (about 2), peeled and cut into 1/2-inch dice
• 3 tablespoons raisins
• 3 to 4 tablespoons cider or wine vinegar
• 3 1/2 cups water
• 1/2 cup chopped cilantro
• 4 scallions including green tops, chopped

Recipe Notes: "Garlic, fresh ginger, mustard, and a medley of spices spark the hallowed Indian combination--cauliflower, potatoes, and rice. Serve it at room temperature, either alone or with a simple side of sliced tomatoes."

Food & Wine's suggested beverage: "Basmati's spice and jasmine aromas suggest a floral Vouvray from France's Loire Valley. You'll need a demi-sec to stand up to the spices here."


My Notes: I really enjoy rice salads. This recipe was ok, it kind of grew on me while I was eating it. I loved the fresh ginger but thought the other spices weren't very prominent. Sorry I haven't posted in awhile, but I should be posting more regularly in the future.

Liz's Rating: 8/10
Tim's Rating: TBD

"Next week" on The Amazing Race: Old Delhi

Stuffed Cabbage Rolls

Inspiration:
Sweet Tea in Texas
as well as cabbage and onions from our CSA

Ingredients:

• 12 Large Cabbage leaves

• 1 lb Ground Pork
  

• 1 Beaten Egg

• 1/4 C Milk

• 1/4 C finely chopped onion

• 1 Tsp Salt

• 1 Tsp pepper

• 1 Tsp lemon pepper

• 1 C Cooked Brown Rice

• 1 8oz can of Tomato Sauce

• 1 Tbsp Brown Sugar

• 1 Tbsp Lemon Juice

• 1 Tbsp Worcestershire

Instructions:

1. Start by browning your ground turkey. Season your ground turkey as it browns with garlic salt & lemon pepper. When this is done, drain and set aside.

2. Start water boiling in a large pot for your cabbage. The easiest way that I’ve found to get the leaves off is to submerge the whole head of cabbage for a couple of minutes and pull it out, taking as many leaves off as you can easily. Submerge again until you can pull a few more off. You want to keep the leaves as in tact as possible. Do this until you have about 12 whole leaves.

3. In a large bowl, combine the ground turkey, egg, milk, onion, spices, & rice. Mix well. Take about 1/4 C of this mix and put into the center of a leaf. Fold in the sides, then fold up the bottom until it looks like a little burrito. Place them seam side down in the Crockpot until you have gone through your leaves or ran out of stuffing.

4. In another bowl, combine the tomato sauce, brown sugar, lemon juice, & Worcestershire. Pour this over your little cabbage burritos and put the lid on the Crockpot. Cook these in the Crockpot on low for about 6 hours.

Notes:
We both liked this recipe-- I think next time I will replace the lemon pepper with something else-- probably Penzeys Bavarian Seasoning or paprika or something similar. I replaced the ground turkey in the original recipe with ground pork, and I used brown rice.

Tim's Rating: 8/10
Liz's Rating: 8/10

Gnocchi with Butternut Squash, Sage, and Pine Nuts

Inspiration:
Butternut squash, garlic, and onions from our CSA
and
The Kitchn


Ingredients:

• 1 medium butternut squash
  
• 1 small sweet onion, peeled and diced
• 3 cloves garlic, minced
• Olive oil
• Salt and pepper
• 1/2 cup fresh sage leaves
• 1 package (16-18oz.) gnocchi (I used Trader Joe's)
  
• 3/4 cup pine nuts, toasted
• 4 ounces high quality Parmesan, shredded or shaved (about a cup total)

Instructions:

1. Heat the oven to 375°. Cut the butternut squash in half and scoop out the strings and seeds the middle cavity. Flip the squash halves upside down and peel them. (Note from The Kitchn: The raw squash rind can irritate your hands. If they start to itch or tingle, wear gloves.) Cut the squash into 1-inch cubes. Toss with the onion, garlic, a drizzle of olive oil and salt and pepper. Mince about half of the fresh sage leaves and also toss with the squash.

2. Spread the squash mixture in a thin layer on a large baking sheet and roast for about 40 minutes or until the squash is soft.

3. Heat salted pasta water to boiling and cook the gnocchi. Drain and set aside. As the squash finishes roasting, heat about two tablespoons of olive oil in a large high-sided sauté pan. The oil is ready when it pops and sputters. (Don't let it start smoking.) Drop in the rest of the sage leaves and fry for about a minute, or until they begin to just shrivel up.

4. Remove with a slotted spoon and salt lightly. Crush with the back of a spoon.

5. Add half the gnocchi to the pan, along with half the roasted squash mixture. Crumble in half the sage. Cook, stirring frequently, for five minutes or until the gnocchi is heated through and getting crispy on some of the edges. Add the pine nuts and cook for another minute. Stir in half the cheese and serve.

   (Note from The Kitchn: Repeat the last step with the rest of the ingredients. It's very important that you not crowd the pan too much - you want the pasta to really pan-fry, not just steam up.)

Notes:
I really enjoyed this recipe. I didn't have any short pastas on hand as used in the original recipe, so I used a package of gnocchi from Trader Joe's instead. It was delicious! I used only 1/2 of the squash, however, and saved the remainder of the roasted squash for another recipe.

I love this flavor combination and would like to try some of the following recipes:

• Giada's Butternut Squash Tortellini with Brown Butter Sauce
• Giada's Butternut Squash Lasagna
• Ina's Butternut Squash Risotto
• Williams-Sonoma Butternut Squash, Sage, and Hazlenut Risotto recommended by Erin
  

Liz's Rating: 9/10

Rustic Cabbage Soup

Inspiration:
I saw this recipe, originally from 101 cookbooks, on Erin's blog. She also has a CSA membership, and lives in the Twin Cities, so I love seeing what she does with her share.
This recipe utilized cabbage, potatoes, onions, and garlic from our CSA.

Ingredients:

• 1 tablespoon extra virgin olive oil
• a big pinch of salt
• 1/2 pound potatoes, skin on, cut 1/4-inch pieces
• 4 cloves garlic, chopped
• 1/2 large yellow onion, thinly sliced
• 5 cups stock
• 1 1/2 cups white beans, precooked or canned (drained & rinsed well)
• 1/2 medium cabbage, cored and sliced into 1/4-inch ribbons
• more good-quality extra-virgin olive oil for drizzling
• 1/2 cup Parmesan cheese, freshly grated

Instructions:

1. Warm the olive oil in a large thick-bottomed pot over medium-high heat. Stir in the salt and potatoes. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes - it's o.k. to uncover to stir a couple times.
   

2. Stir in the garlic and onion and cook for another minute or two. Add the stock and the beans and bring the pot to a simmer. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit. Now adjust the seasoning - getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)...

3. Serve drizzled with a bit of olive oil and a generous dusting of cheese.

Tim's Rating: 8.5/10
Liz's Rating: 8.5/10

Fettucine with Spicy Broccoli

Inspiration:
Food & Wine
broccoli and garlic from the CSA


Ingredients:

• 2 tablespoons pine nuts
• 3/4 pound dried fettuccine
• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds broccoli, cut into 2-inch-wide florets with 3-inch stems
• 4 large garlic cloves, thinly sliced
• 1/2 teaspoon crushed red pepper
• Salt and freshly ground black pepper
• 1/2 tablespoon unsalted butter
• 1/2 cup freshly grated Pecorino cheese, plus more for serving

Instructions:

1. In a large skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until the nuts are golden, about 2 minutes. Transfer to a plate.
2. In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 1/2 cup of the pasta cooking water and drain the fettuccine.
3. Meanwhile, heat 2 tablespoons of the olive oil in the skillet and add the broccoli. Cover and cook over moderate heat until browned on the bottom, about 5 minutes. Stir the broccoli, then add the remaining 1 tablespoon of olive oil, the garlic and the crushed red pepper. Season the broccoli with salt and pepper and cook, stirring gently, until the garlic is fragrant, about 1 minute. Turn off the heat and cover.
4. Transfer the fettuccine to a warmed bowl and toss with the butter. Add the broccoli and the pasta cooking water and toss well. Sprinkle with the reserved pine nuts and the cheese and serve, passing more cheese at the table.

Tim's Rating: 8.5/10
Liz's Rating: 8/10

Bolivian Corn Chowder

Inspiration:

The Amazing Race's visit to Bolivia

this recipe

and potatoes, garlic, and onion from our CSA

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2 medium potatoes, cubed
• a 15 ounce can of whole-kernel corn, drained
• a 15 ounce can of cream-style corn
• 2-1/2 cups vegetable stock
• a 4 ounce can of diced green chilis
• 1 chipotle pepper (in adobo sauce), minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• salt
• 1 cup half and half or whole milk
• 2 limes

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for about 30 seconds longer. Add the potatoes, whole-kernel corn, cream-style corn, and stock. Bring to a boil and then reduce the heat to medium-low and simmer, covered, for 10 minutes. Add the diced green chilis, chipotle pepper, oregano, and cumin. Continue cooking for 10 minutes longer.
   


2. Shortly before serving, add the half and half or milk and heat through, without allowing the soup to come to a boil. Cut the limes in half. Squeeze 3 of the lime halves into the soup. Season the soup with salt as necessary and ladle the soup into serving bowls. Cut the remaining lime half into thin slices. Float one or two of the lime slices in each bowl as an attractive garnish.

Notes:

I substituted 32 ounces frozen corn for the canned corn. Don't omit the limes or chipotle-- they make this recipe!

Liz's Rating: 8.5/10
Tim's Rating: 8/10

Next week on The Amazing Race:
New Zealand!

Brazilian Shrimp Soup

Inspiration:
The Amazing Race's second episode in Brazil
This recipe from Food & Wine
and tomatoes, onion, and garlic from our CSA


Ingredients:

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red-pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh-ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or cilantro

Instructions:

1. In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.
3. Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Recipe Notes:

• Coconut milk’s rich flavor will keep you coming back for more of this substantial soup. A true Brazilian version would include slices of okra, but ours is already so satisfyingly thick that we left it out.
• Variation: Instead of the shrimp, use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.
• The sweet elements here call for a somewhat assertive sweetness in the wine as well. A Vouvray demi-sec, from France's Loire Valley, ought to strike just the right balance.

My Notes:
Wow, I can't believe I made this! It was so delicious. If I tasted this at a restaurant, I would never think I could make it at home. I continue to be surprised at how the Brazilian recipes have the same flavors as Southeast Asian cuisine.
I used two CSA tomatoes in place of the canned tomatoes. I used 1/2 teaspoon of red pepper since we love spicy food; if you don't, use a scant 1/4 teaspoon and you should be fine.


Tim's Rating: 9/10
Liz's Rating: 9.5/10


Next week on The Amazing Race: Bolivia (Does anyone have any Bolivian recipes??)

Cheesy Acorn Squash

Inspiration:
allrecipes.com
as well as acorn squash from our CSA

Ingredients:

• 1 acorn squash, halved and seeded
• 3 tablespoons butter
• 1 cup diced celery
• 1 cup finely chopped onion
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 1/2 cup shredded Cheddar cheese
• Optional: sliced fresh mushrooms or chopped parsley
  

Instructions:

1. Preheat oven to 350 degrees.
2. Place squash cut side down in a glass dish. Cook in microwave for 20 minutes on HIGH, until almost tender.
3. In a saucepan over medium heat, melt butter and add celery and onion; saute until transparent.
   
4. Stir in mushrooms; cook 2 to 3 minutes more.
   
5. Sprinkle with salt, pepper, and parsley.
   
6. Divide mixture in half, spoon into the squash and cover.
7. Cook 15 minutes in the preheated oven.
   
8. Uncover, sprinkle with cheese and put back in the oven until the cheese bubbles.

Notes: It would be easy to prepare this ahead of time. Microwave the squash and then refrigerate. Chop the celery and onions, and then refrigerate. From there, it will take just a few minutes to throw this together. I suggest serving it with rice pilaf.

Tim's Rating: 8/10
Liz's Rating: 8.5/10

Brazilian Chicken Stew

Inspiration:
In honor of our favorite reality TV show, The Amazing Race, I am going to attempt a new recipe inspired by the country/countries visited each week. This week, the race begins in California, and they head to Brazil.

I found this recipe for Brazilian Chicken Stew from Food & Wine, which incorporated tomatoes, onions, garlic, and cilantro from our CSA.


Ingredients:

• 1/3 cup peeled and thinly sliced ginger (3 ounces)
• 4 garlic cloves, chopped
• 2 jalapeños, seeded and chopped
• 2 tablespoons fresh lemon juice
• 1 tablespoon sweet paprika
• 2 tablespoons water
• 1/4 cup vegetable oil
• 3 medium onions, coarsely chopped
• 2 cups drained canned plum tomatoes, coarsely chopped, juices reserved
• 1/2 cup unsweetened coconut milk
• 1/2 cup dry-roasted peanuts, finely chopped
• 1/4 cup shredded unsweetened coconut, plus more for garnish
• 1/4 cup chopped cilantro, plus more for garnish
• 3 cups chicken stock or canned low-sodium broth
• Salt and freshly ground pepper
• 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
• Steamed rice and lemon wedges, for serving

Instructions:

1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.
2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.
3. Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.
4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.
5. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.

My Notes:
Ideally, we'd have started off with a caipirinha, but alas, we cannot purchase alcohol on Sundays in Minnesota (!), and I didn't plan ahead.

I have to laugh at the "fast" description Food & Wine gives this recipe. I would not describe it as fast, and I wouldn't suggest it to a beginner cook. However, if you have a food processor and some time, this recipe is worth it. The flavors remind us more of Thai food (probably the chili/garlic/ginger combination) than anything I'd expect from South America. It's delicious!


Photography Note:
I am experimenting with taking passable photos in incandescent light as we head into Minnesota darkness for the next few months. I have the best luck when adjusting the "white balance" on my dSLR to incandescent, +2 or +3, and using a tripod. If you have additional suggestions, please share!


Tim's Rating: 9/10
Liz's Rating: 9/10


Next week on The Amazing Race: Brazil (again!)

Bucatini All'Amatriciana

Inspiration:
When in Italy, one of my favorite pasta dishes is bucatini all'amatriciana. If you're ever in Rome, head over to La Matriciana near the Vatican for a fantastic meal.

Bucatini is a hollow spaghetti, and for some reason the hole in the middle makes it taste a lot better. :) I had difficulty finding bucatini in the United States, but when I saw it at Trader Joe's, I picked up a few packages for 99 cents each. w00t!

The amatriciana sauce recipe is from Emeril. The tomatoes and onions were from our CSA.


Ingredients:

• 5 ounces raw pancetta, chopped
• 2 tablespoons olive oil
• 2 cups thinly sliced onions
• Salt
• Freshly ground black pepper
• 1/2 cup dry white wine
• 1 pound canned chopped tomatoes
  
• 1 pound fresh bucatini, cooked until tender
• 2 tablespoons chiffonade basil
• 4 ounces freshly grated pecorino
• red pepper flakes, for garnish
  

Ingredients:

1. In large saute pan, over medium heat, cook pancetta until crisp, about 6 minutes. Remove to paper towel lined plate.

2. Add olive oil to saute pan and heat over medium heat. Add onions to saute pan. Season with salt and pepper. Saute until wilted, about 4 minutes.

3. Add the wine and continue to cook until most of the liquid has evaporated, about 1 minute. Add tomatoes and reserved pancetta back to pan. Season with salt and pepper. Continue to cook for 15 minutes.

4. In a large mixing bowl, toss the pasta with the tomato sauce, basil, and cheese. Season with salt and pepper. Mix well.

Notes:
Pancetta is delicious. That's all.
I used two large tomatoes, chopped, in place of the canned tomatoes.


Tim's Rating: 8.5/10
Liz's Rating: 9/10

Orzo with Tomatoes, Feta, and Green Onions

Inspiration:
Giada
as well as CSA tomatoes

Ingredients:

• 1/4 cup red wine vinegar
  
• 2 tablespoons fresh lemon juice
  
• 1 teaspoon honey
  
• 1/2 cup olive oil
  
• 6 cups chicken broth
  
• 1 pound orzo (or riso)
  
• 2 cups red and yellow teardrop or grape tomatoes, halved (or 2 large tomatoes, diced)
  
• 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
  
• 1 cup chopped fresh basil
  
• 1 cup chopped green onions
  
• 1/2 cup pine nuts, toasted

Instructions:

1. Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper. (Can be made 2 days ahead. Cover and chill.)
   
   
2. Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.
   
   
3. Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.

Liz's Rating: 8/10
Tim's Rating: 8/10

Tomato-Basil Quiche

Inspiration:
This recipe
and CSA tomatoes, onion, and garlic

Ingredients:

• 2 medium or 1 large tomato, sliced 1/4 inch thick
  
• 2 cups shredded sharp white Cheddar (or you may use Gruyere)
  
• 1-2 cloves garlic, finely chopped
  
• 1 unbaked 9-inch pie shell
  
• 1 small onion, thinly sliced
  
• Leaves from 3 small stems fresh basil, torn if large
  
• 4 eggs
  
• 1 2/3 cups light cream
  
• 6 tablespoons aged port or sherry (may be omitted, but reduce baking time by 5 minutes)
  
• 1/2 teaspoon freshly ground black pepper

Instructions:

1. Preheat oven to 425F. Place tomatoes on a paper towel to absorb excess moisture.

2. In a small bowl, toss the cheese with the garlic. Sprinkle 1 1/2 cups of the cheese mixture evenly on the bottom of the pie shell. Arrange the onion on top of the cheese. Arrange the tomato in a single layer on top of the onion. Distribute the basil on top of the tomato and in the crevices between the rounds. Sprinkle the remaining 1/2 cup of cheese mixture on top.

3. In a medium bowl, beat the eggs thoroughly. Add the cream, port, and pepper and beat well. Slowly pour the egg mixture into the pie shell.

4. Bake for 20 minutes. Lower the oven temperature to 350F and bake for 35 minutes longer, or until the quiche is lightly browned on top.

5. Let the quiche cool on a wire rack for a few minutes before serving.

Notes:
Delicious! I used 1 cup heavy cream and 2/3 cup whole milk.

Liz's Rating: 9/10
Tim's Rating: 9/10