Recipes for week of 06/08/12
Romaine Lettuce, Local Tomatoes, Local Leeks, Corn on Cob, Red Peppers
Eggplant, Red Plums, Grapefruit, Bananas
Smoky Corn and Black Bean Salsa
Serve this salsa with tortilla chips or spoon it over a steak. If you don’t have a grill, you can char the vegetables in the broiler.
1 red bell pepper, quartered & seeded 1 1/2 ears fresh corn, husked
1 small leek (white parts only) 2 tbsp. olive oil, divided
2 garlic cloves, minced 1/2 tsp. ground cumin
1 tbsp. lime juice 1/2 tbsp. bottled hot sauce
1/3 c. fresh cilantro 1 (8 oz.) can black beans, drained
Prepare grill (high heat). Brush bell peppers, corn, and leek with some olive oil. Grill vegetables until well charred in spots, turning occasionally with tongs and removing pieces as they brown, 5 minutes for leek, 10-15 minutes for bell peppers and corn. Cut bell peppers and leeks into 1/3-inch pieces. Cut corn off cob. Heat 1 tablespoon oil in a small skillet over medium-high heat. Add garlic and cumin; sauté until garlic begins to sizzle, about 30 seconds. Pour into large bowl; mix in lime juice, beans and hot sauce. Mix in vegetables. Season to taste with salt and pepper. Let cool; mix in cilantro. (Yield: 2 1/2 c., adapted from epicurious.com)
Grilled Eggplant Parmesan
This updated version of an Italian classic saves calories by grilling instead of pan-frying and using grated cheese instead of thick slices.
1 1/3 c. shredded 4 cheese mix 2 tbsp. Italian-style bread crumbs
1/3 c. + 2 tbsp. chopped fresh basil 1 eggplant, cut lengthwise into 1/2 in. thick slices
8 oz. tomatoes, thinly sliced 1/4 c. olive oil (garlic flavored if available)
Stir cheese, breadcrumbs, and 1/3 c. basil in a medium bowl. Prepare barbecue to medium heat. Salt eggplants and tomatoes to taste, and brush one side of the eggplant slices with olive oil. Grill, oiled side down, until grill marks appear, about 3 minutes. Brush the top of the eggplant with more olive oil; turn them over and top with tomatoes and cheese mixture. Cover and grill until tomatoes are tender and cheese melts, about seven minutes. Sprinkle with remaining basil and serve. (Serves 4, adapted from Bon Appetit)
Rosemary-Balsamic Plums
Balsamic vinegar, herbs, and spices boil down to an intense glaze that contrasts with the sugared plums.
1/4 c. water 1/4 c. balsamic vinegar
3 tbsp. sugar, divided 5 black peppercorns
1/2 tsp. vanilla 4 medium plums, unpeeled
4 fresh rosemary sprigs, divided
Preheat oven to 400F. Combine water, vinegar, vanilla, peppercorns and 2 tbsp. sugar, stirring with a whisk until sugar dissolves. Place plums in a baking dish; pour vinegar mixture over. Place 2 rosemary sprigs in baking dish; sprinkle plums with 1 tbsp. sugar. Bake for 20 minutes or until plums are tender. Strain syrup into a small, non-aluminum saucepan; discard solids. Bring to a boil and cook until reduced to 1/3 c. Pour over plums; garnish with remaining rosemary sprigs. (Serves 4, adapted from Cooking Light)
Meredith Deaton for naturalfarms
420 South Utica Ave, Tulsa OK 918-583-5354 www.naturalfarms.com
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