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

Tomato, Basil, and White-Bean Salad

Inspiration:
Martha Stewart


Ingredients:

• 2 cans (19 ounces each) cannellini beans, drained and rinsed
• 1/2 pound small roma (plum) tomatoes, cut into 1-inch pieces
• 1/2 cup fresh basil leaves, torn into 1/2-inch pieces
• 1 teaspoon coarse salt
• Freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 3 small garlic cloves, minced

Instructions:

1. Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.

Liz's Rating: 8.5/10

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

Cod Provençal

Inspiration:
Martha Stewart Living


Ingredients:

• 4 cod fillets (6 ounces each), skinned
• 1 lemon, halved
• 1/4 teaspoon coarse salt
• freshly ground pepper
• 2 T extra-virgin olive oil
• 2 small onions, chopped (2 cups)
• 2 garlic cloves, thinly sliced
• 1 small zucchini, thinly sliced
• 4 medium-ripe tomatoes, thinly sliced
• 2 t fresh thyme, plus 3 sprigs

Instructions:

1. Preheat oven to 400F. Place cod filets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
2. Heat 1 T oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1.5 t oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
3. Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

Nutritional Information (per 1/4th recipe):
317 calories, 2g saturated fat, 8g unsaturated fat, 80mg cholesterol, 8g carbohydrate, 465mg sodium, 46g protein, 2g fiber


Notes:

• Caramelizing the onions properly is very important. You want a deep golden brown, not burned. The delicious flavor is the base of the entire dish.
  
• I think I will put all of the zucchini under the fish next time I make this. The zucchini cooked in the amazing broth was tastier than the zucchini that cooked on top of the fish.
• I think this will be a recipe in our regular rotation-- fast, healthy, delicious.
• Taking photos when it gets dark so early is difficult-- this tasted better than it looks here!
  

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

Chicken Pomodoro

Inspiration:
Amish Paste tomatoes from my garden, chicken from the Farmers Market
and
Cuisine at Home magazine


Ingredients:

• 4 chicken cutlets
  
• 2 T. vegetable oil
  
• ¼ cup vodka
  
• ½ cup low-sodium chicken broth
  
• 1 T. fresh lemon juice
  
• ½ cup tomatoes, chopped
  
• 2 T. heavy cream
  
• ⅓ cup scallions, minced

Instructions:

1. Season cutlets with salt and pepper then dust with flour.
   Saute cutlets in oil. Transfer to a platter; pour off fat from pan
   
2. Deglaze pan with vodka (away from heat) and cook until vodka is nearly gone. Add broth and lemon juice. Return cutlets to pan and cook each side 1 minute. Transfer cutlets to a warm plate.
   
3. Finish the sauce with tomatoes and cream. Heat through, then pour over cutlets. Garnish with scallions.

Notes: This was fairly easy and a great way to use up some tomatoes from the garden. I doubled the vodka, broth, lemon, and cream and quadrupled the tomatoes; the sauce was delicious!! Don't skip the scallions as they add some good texture and flavor contrast.


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

Heirloom Tomato Tart in a Parmesan Crust

Inspiration:
Heirloom tomatoes from my garden
and
101 Cookbooks


Ingredients:

• 6 perfect, colorful, medium-sized heirloom tomatoes - washed and sliced 1/6-inch thick

• 1 t. fine-grain sea salt
  

• 1/2 cup unbleached all-purpose flour
  

• 1/2 cup whole wheat flour

• 1/2 cup unsalted organic butter, well chilled + cut into 1/4-inch cubes

• 4-ounce chunk of good fresh Parmesan, microplane-grated (you should end up with about 2 cups loosely packed grated cheese. Save any leftover grated cheese for sprinkling on the crusts when they come out of the oven.)

• 2 T. ice cold water
  

• 2T. best quality extra virgin olive oil
  

• 1/4 cup slivered basil

Instructions:

1. Preheat the oven to 350˚F.

2. Prep the tomatoes:
   To avoid a soggy crust later on, you need to rid the tomatoes of some of their liquid. Clear a space on your counter and put down a double layer of absorbent paper towels. Place the tomatoes in a single layer on the paper towels and sprinkle them with about 1 teaspoon fine-grained sea salt. Top the tomatoes with another layer of paper towels and press gently. Let the tomatoes sit here until you are ready to use them.

3. Make the tart crust(s):
   Place both flours, butter, and Parmesan in a food processor and pulse quickly about 25 times. You are looking for a sandy textured blend, punctuated with pea-sized pieces of butter. With a few more pulses, blend in the 2T of ice water. The dough should stick together when your pinch it between two fingers. Pour the dough into the tart pan. Working quickly, press the dough uniformly into the pan by pressing across the bottom and working towards the sides and up to form a rim. Place in the refrigerator and chill for 15 minutes.

4. Bake the tart crust:
   Pull the tarts out of the refrigerator and poke each a few times with the tongs of a fork. Cover the tart with a square of aluminum foil and fill generously with pie weights. Place on a baking sheet and slide the tart onto the middle rack in the oven. Bake for 15 minutes, pull the shell out of the oven and very gently peel back and remove the tinfoil containing the pie weights. Place the uncovered tart back in the oven, weight free, and allow to cook for another 10 minutes, or until it is a deep golden brown in color. Remove from the oven and sprinkle with a little shredded Parmesan (this will act as another barrier to the tomato liquid). Let cool to room temperature before filling.

5. Assembling the tart: Just before serving, arrange tomato slices in a concentric pattern inside the tart shell. Drizzle with your best quality extra-virgin olive oil, and sprinkle with the slivered basil. Serve at room temperature.

Recipe Notes:
This recipe will make one 9 or 10-inch tart OR five 4 1/2-inch tarts.


My Notes:
WOW! This was fantastic. The tart shell tastes so good-- like a nuttier Parmesan. Make this now, while heirlooms are still in season! It will not be close to as good with pale winter tomatoes.
I used Hungarian Heart and Yellow Pear tomatoes from my garden.
This is perfect for a light lunch. Serve with salad tossed with vinaigrette.


Liz's Rating: 10/10

Peppery Monterey Jack Pasta Salad

Inspiration:
Cooking Light

Notes: A great recipe for lunches, summer barbecues, tailgating...

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

Pesto alla Anna

Inspiration:
A Lidia Bastianich recipe, adapted and printed in GQ


Ingredients:

• handful of almonds, lightly toasted
• bunch of fresh basil
• 1 large clove garlic
• pinch of crushed red-pepper flakes
• extra-virgin olive oil
• 2 handfuls of cherry tomatoes
• salt and black pepper
• 1 pound spaghetti
• Parmigiano-Reggiano, grated (for the non-vegans)

Instructions:

1. Boil water for the pasta, and cook when ready.
2. Place the almonds, a handful of the basil, the garlic, and red-pepper flakes in a food processor. Process while drizzling in about a half cup of olive oil, until pureed but still chunky.
   
3. Add the cherry tomatoes. Process until incorporated. The sauce should look like bolognese--thick and hearty, a yellowish orange. Season to taste with salt and pepper.
4. Just before pasta is done, scoop out about a cup of cooking water. Drain pasta.
5. Place sauce in a large serving bowl. Add some of the water (start with just a little) and stir until the sauce is smooth.
6. Add pasta to the bowl and toss until coated. Let cool a bit, then toss with lots of Parmigiano-Reggiano (if desired).
7. Taste. Season. Serve. Devour.

Recipe Notes: A bright, bracing alternative to traditional pesto genovese. And as easy a recipe as you'll find, provided you own a food processor.

My Notes: Super easy and flavorful. A nice bright bunch of flavors as spring arrives but the winter produce still fills the grocery store.

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

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??)

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

Tomato Sandwich with Basil Mayonnaise

Inspiration:
Ina Garten
and the most gorgeous heirloom tomato from our CSA

Ingredients:

• 1 cup good mayonnaise
• 10 to 15 basil leaves, chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon good olive oil
• 1 teaspoon minced garlic
• 1/2 baguette, sliced horizontally, OR 2 slices country loaf bread
• 1 heirloom or Israeli tomato, sliced

Instructions:

1. Whisk together the mayonnaise, basil, salt, pepper, lemon juice, olive oil and garlic.
   
2. Spread the mayonnaise mixture on the top of 2 slices of bread. Place the sliced tomato on top of one bread slice. Place the remaining slice of bread, mayonnaise side down, on top of the tomato. Cut the sandwich in half and serve.

Notes:
This is so, so good. I can't believe how such a simple recipe can be so tasty. You must use quality ingredients (great bread, fresh summer tomatoes, fresh basil) for this to be amazing. I think that Ina's proportions are a bit off -- 1 cup of mayonnaise for 1 sandwich? I made 1/2 of the mayonnaise mixture and still had a lot leftover.


Liz's Rating: 10/10
Tim didn't get to try it, poor guy.

Baked Tomato Risotto

Inspiration:
The best tomatoes of the season and this recipe from Food & Wine.


Ingredients:

• 9 cups chicken stock or vegetable broth
  
• 1/4 cup extra-virgin olive oil
• 2 large garlic cloves, minced
• 1 large onion, finely chopped
• 2 large tomatoes —peeled, seeded and finely chopped
• 1 pound arborio rice
• Salt and freshly ground pepper
• 1/4 cup finely chopped flat-leaf parsley

Instructions:

1. Preheat the oven to 500°. Butter a 9-by-12-inch glass baking dish. In a medium saucepan, bring the stock to a bare simmer; cover and keep warm over low heat.
2. Heat the olive oil in a large saucepan. Add the garlic and onion and cook over moderately low heat until softened, about 6 minutes. Add the tomatoes and cook over moderate heat until softened, about 8 minutes. Stir in the rice. Add about 2 cups of the hot stock, or enough to just cover the rice, and cook, stirring constantly, until the stock has been absorbed. Continue to add the stock, 2 cups at a time, stirring briskly, until the rice is tender and the sauce is creamy, about 30 minutes total. Season with salt and pepper and stir in the parsley. Transfer the rice to the prepared baking dish.
3. Bake the rice for 1 hour, uncovered, until richly browned on top. Serve at once or let stand for up to 20 minutes before serving.

MAKE AHEAD The recipe can be prepared through Step 2 and refrigerated overnight. Bring the rice to room temperature before baking.


Notes:
I liked the flavors and the crispiness of the rice, but it was slightly too much work for the finished product.

Tim's Rating: 9/10
Liz's Rating: 8/10

One-Minute Salsa

Inspiration:
A Cook's Illustrated recipe featured in my CSA newsletter
as well as tomatoes, serrano pepper, onion, garlic, and cilantro from my CSA. (Everything except lime, salt, and ground pepper- I love it when that happens.)

Ingredients:

• 1/2 small serano or jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
• 1/4 small red onion , peeled and root end removed
• 1 small clove garlic , minced or pressed
• 2 tablespoons minced fresh cilantro leaves
  
• 1/4 teaspoon table salt
• pinch ground black pepper
• 2 teaspoons lime juice from 1 lime
• 2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or one (14-ounce) can diced tomatoes, drained
  

Instructions:

1. Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
   
   To Make Ahead:
   The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.

Notes:
This took me five minutes, not one minute to make. However, it's worth it because it's SO GOOD. Next time I will add an entire serrano pepper, because we love spicy food.

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

Pomodori al Riso

Inspiration:
A dish Tim and I made in our Rome cooking class
and
Tomatoes, garlic, basil, and parsley from our CSA


Ingredients:

• 4 large squat-shaped large tomatoes
• basil
• parsley
• 1 to 2 cloves garlic
• olive oil
• salt and pepper
• 6 heaped tablespoons of Arborio rice
• grated Parmesan (optional)
  

Instructions:

1. Remove stems from tomatoes, turn upside down and evenly cut off bottoms, reserving them. With a kitchen spoon or grapefruit spoon, carefully scoop out the tomatoes into a bowl, leaving the "shell" intact. Reserve all contents.
2. Place scooped tomato in a blender or liquidizer, add plenty of parsley and basil, garlic, salt, pepper, and some olive oil. Blend until smooth. Place in a saucepan, add rice, and bring to a boil, cooking for about 4 minutes.
3. Place tomatoes cut-side up in an oiled baking dish, fill up to 2/3 with rice mixture, adding a little water if it's too thick. Close with cut off tops. Spread any leftover rice around tomatoes.
4. Bake in a 350 degree oven until cooked, about 30 minutes. You can test by removing one of the tops from a tomato and tasting the rice. It should be fairly al dente.
   

Recipe Notes:
Traditionally in Rome these tomatoes are baked surrounded by potatoes cut like French fries, adding some water and olive oil. I [the cooking class instructor] prefer the extra rice around them, which is very tasty!

My Notes:
Pomodori al Riso = "Rice Stuffed Tomatoes"
I forgot to reserve the tops of the tomatoes, whoops! Next time. Actually, next time I think I'll make this recipe from Food & Wine instead. The stuffed tomatoes made a nice presentation, but the crispy risotto cooked in the pan tasted even better!

Tim's Rating: 8.5/10 ("I definitely like the crispy risotto from the pan the best.")
Liz's Rating: 8.5/10

Black and White Bean Dip

Inspiration:
Are you ready for some football?!?!? We wanted to have some dip while watching Brett Favre make his regular-season debut with the Jets. Sigh, we miss having you as a Packer, Favre.
I adapted this recipe from Annie's Eats, originally from My Kitchen Café. Check out Annie's blog-- it's one of my favorites.


Ingredients:

• 1 can black beans

• 1 can white beans

• 1 cup frozen corn kernels
  

• 7 oz. hot salsa (I recommend Habañero Lime)
  

• 2 cups shredded co-jack cheese

• 1 cup chopped tomatoes

• garlic salt to taste

• cilantro to garnish
  

Instructions:

1. Preheat the oven to 350°. Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro in a bowl and mix together. Grease a shallow baking dish before spooning in the bean mixture. Sprinkle a little cheese on top.
2. Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.
3. Serve with tortilla chips.

Notes:
We decided to try this dip and compare it to the bean dip that Tim rated an 11/10. Tim's brother had tried both and said we should give it a shot. My brother-in-law and his girlfriend recommended their additions and substitutions: adding in a can of diced green chilies and substituting pepperjack cheese. I think that would taste delicious! We had co-jack cheese on hand and very spicy salsa, so we tried that instead.

Tim's Rating: 8.5/10 ("I think I prefer hot bean dip to be made with refried beans, but this was still good.")
Liz's Rating: 8.5/10

Quinoa with Black Beans and Cilantro

Inspiration:
An attempt to make more vegetarian dishes!

Ingredients/Instructions:
Bon Appétit
Notes:
I *loved* this dish! We do not care for bell peppers, so I substituted a large tomato, chopped, and added it along with the beans. If you can find cotija cheese, you must buy it. It's so fantastically delicious. This was an easy meal to put together on a weeknight. Serves 3-4 as a main course.

Liz's Rating: 9.5/10
Tim's Rating: 10/10 ("My favorite salad I've ever had.")

Basil Green Beans and Cherry Tomatoes

Inspiration:
The Saint Paul Farmers' Market Cookbook
as well as green beans, basil, fresh garlic, and tomatoes from our CSA

Ingredients:

• 4 cups of green beans. steamed and cut into 1-inch lengths
• 2 cups red and gold cherry tomatoes, halved
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly-ground black pepper
• 2 tablespoons fresh basil, finely chopped
  

Instructions:

1. Mix all ingredients in a large bowl. Serve hot or cold.
   

My Notes:
It's great to find a recipe that uses all CSA ingredients except for olive oil, salt and pepper :)
I substituted two medium tomatoes for the cherry tomatoes.

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