Recipes for what's in season
Please share your favorite recipes with us. Send them to Laura Dobson at LDobson@geaugafamilyfarms.org and we'll try to include them in an upcoming newsletter. Here are some recipes from our members.
If you haven't used up those colossal onions from last week's share, here is a recipe for onion rings posted on our Facebook page by Ellen Arnoff Hacker, who picks up at Whole Foods:
No Fat Onion Rings
Just slice the onion into rings and dip each one in beaten eggs. Coat in Fiber One cereal that you blend into fine crumbs. Place rings on a cookie sheet and bake 375 degrees for about 25 minutes or until crispy.
"Really tasty," Ellen writes. "You'd never know its cereal and healthy without being fried in oil! I added salt and pepper and some non-stick spray on top before baking. Check out the hungrygirl.com Web site. They always have good things to try."
Jackie Weller, who picks up at Lowe's Greenhouse, did a great job using all the produce in last week's share. Jackie got high marks from her teenage daughter for her Chicken Lettuce Wraps, which she said were "like P.F. Chang's, only better!"
Chicken Lettuce Wraps
1 tsp sesame oil, plus more for drizzling
1 tsp olive oil
1 tbsp chopped fresh ginger
2 garlic cloves, minced
1 hot pepper, seeded and diced
4 green onions, white and light green parts, chopped
1 pound ground chicken
Reduced sodium soy sauce to taste
Aleppo pepper (or crushed red pepper) to taste
½ cup matchstick cut carrots
Large lettuce leaves, any variety (hardier leaves will hold up better and be easier to eat)
½ large cucumber, peeled, seeded and diced
4 green onion tops, sliced
Good Asian chili paste (Whole Foods carries some good imported ones)
In a large non-stick skillet, heat 1 tsp sesame oil and the olive oil over medium high heat. Add ginger and garlic and cook about 30 seconds, until fragrant. Add hot pepper and white and light green parts of green onion and cook 1 minute. Add ground chicken and cook, crumbling, until chicken is cooked through and no longer pink. Drizzle with a little more sesame oil, to taste. Season to taste with soy sauce and pepper. Remove from heat and stir in carrots. Serve with lettuce leaves for wrapping. Garnish with cucumbers, green onion tops, and chili paste mixed with a little soy sauce.
Shrimp with Fresh Tomatoes and Basil
2 tsp olive oil
12 large shrimp, peeled and deveined
Kosher salt and fresh ground black pepper to taste
½ large sweet onion, sliced
1 large clove of garlic, chopped
1 pint cherry tomatoes (use both red and yellow to make it especially pretty)
Aleppo pepper, to taste*
A handful of large basil leaves, torn into pieces
Heat olive oil in large nonstick skillet over medium high heat. Sprinkle shrimp with salt and pepper and add to skillet. Cook about 2 minutes per side until pink and cooked through. Remove shrimp from pan. Add onion to pan and cook for a couple of minutes. Add garlic, tomatoes and Aleppo pepper and cook 3-4 minutes, until tomatoes start to blister and pop. Add shrimp and basil to pan and cook for just a minute, until shrimp is heated through and basil is slightly wilted. Serve over brown rice. Serves 2.
*I buy Aleppo pepper from Penzey's Spices. It has an Ancho-like flavor and has a bit of a bite to it. You could substitute crushed red pepper.
Jackie writes, "I also made some taboule with the green onions, cucumber and tomato to take to work for lunch the rest of the week."Taboule
1 cup bulgur wheat
1 cup boiling water
1/3 cup fresh lemon juice
¼ cup extra virgin olive oil
½ tsp kosher salt
½ tsp dried oregano
Fresh ground pepper to taste
½ large cucumber, peeled, seeded and diced
2 green onions, sliced
1 tomato, seeded and diced
Lots of chopped fresh parsley (at least one whole bunch)
¼ cup sliced, pitted kalamata olives (or you can use canned sliced black olives)
¼ cup crumbled feta cheese
In a large bowl, pour the hot water over the bulgur wheat and let stand for 30 minutes. Meanwhile, whisk together the lemon juice, olive oil, salt, oregano and pepper and set aside. Add cucumber, onion, tomato, parsley and olives to bowl with the bulgur, and stir to combine. Add dressing and toss. Gently stir in feta cheese. Chill at least one hour or overnight before serving to allow the flavors to blend. Serve on a bed of lettuce or with pita bread or pita chips. (Personally, I think this is way better than Aladdin's taboule!)
Lyn Trier also posted a link for 52 ways to cook zucchini on our Facebook page. Here it is for those of you who missed it on Facebook: 52 Ways to Cook Zucchini