shiny asian veggies over crispy tofu

I think the delicious flavors in this come from the combo of the shiitake mushrooms, ginger, soy sauce and sesame seed oil.

5 turnips
1 eggplant
1 container of shiitake mushrooms
5 scallions
1 extra firm tofu
1 inch of ginger
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 teaspoon garlic chili paste
1 glug sesame seed oil
olive oil
cornstarch

Chop turnips into small pieces, and toss in sesame seed oil. Heat pan on high with olive oil and begin sauteing until brown. Roughly chop ginger into smallish pieces. Chop eggplant and mushrooms and coat in sesame seed oil. Chop scallions into small pieces.

Add ginger to the pan, then the mushrooms and eggplant. And cook until the eggplant is cooked.

Combine soy sauce, rice wine vinegar, chili paste, and a tablespoon of cornstarch, and stir into the vegetables.

Drain and squeeze out extra water from tofu. Slice along the short side for 6 half inch thick slices. Pat cornstarch onto both sides of each slice. Heat a non-stick pan with olive oil and sesame seed oil and fry the tofu slices until lightly browned and crispy on each side.

Serve the vegetables over the tofu slices.

greeny curry soup

This soup is delicious and uses a bunch of farm share veggies. We threw garlic scapes in the first batch and they added additional depth to the flavor.

1/3 cup store-bought green curry paste
1 (13.5-ounce) can coconut milk
3 cups water
Sea salt and cracked black pepper
1 pound broccoli florets, chopped
2 cups spinach leaves
1 cup cilantro leaves
15 or so garlic scapes (optional)
3 scallions, chopped

Place the curry paste in a medium saucepan over medium heat and cook, stirring, for 1 minute or until fragrant. Add the coconut milk, water, salt and pepper and bring to a boil. Add the broccoli, cover and cook for 10 minutes or until the broccoli is tender.

Remove from the heat and add the spinach leaves and half the cilantro.

Using an immersion blender, blend the soup until as smooth as possible (will still be a bit chunky). Divide among serving bowls and top with the remaining cilantro and scallions, as well as some finishing salt.

Adapted from Epicurious.com

rainbow lentils

This had both the taste and color of the rainbow: beautiful oranges, greens and yellows and tasted like the Caribbean, India, Africa, and Asia all rolled into one. We get a ton of mustard greens from our CSA every week, so this is a great way to use a bunch up.

1 bunch mustard greens
1 cup red lentils
1 large sweet potato
4 cups water, vegetable or chicken stock
1 onion
2 cloves garlic
1 tablespoon minced fresh ginger or 1/2 tsp dried ginger
1 tablespoon olive oil
1 tablespoon Jamaican curry powder
1 teaspoon turmeric
salt and white pepper to taste
1 squeeze fresh lime juice

Wash greens and remove stems. Chop onion and mince garlic and ginger. Chop sweet potato into 1 inch pieces.

Heat olive oil over medium low heat. Saute onions, garlic, and ginger until onion is softened and translucent. Add dry spices, mix, then add water or stock, stirring to get any bits off the bottom of the pan. Add lentils and sweet potatoes, bring to a boil, then simmer over low heat for 20 minutes. Stir in greens, and cook for an additional 10 minutes.

Season to taste with salt, pepper, and lime juice.

Adapted from Early Morning Farm

slow cooker chicken enchilada dip

So easy! So delicious!

3 blocks cream cheese
2-3 c. rotisserie chicken
1 can chopped/diced green chiles
1 1/2 c. shredded Monterey Jack cheese (1 and a 1/2 bags)
1 1/2 c. salsa verde (we used Whole Foods brand)
1-2 tbsp. chopped green onions
1 tomato, diced

Shred chicken. Combine all ingredients, except green onions and tomato, in a slow cooker. Cook on low for 1 1/2 hours, or until everything’s melted. Stir. If cheese browns against side of slow cooker, scrape down and stir in. May need to cook a little longer if cream cheese is not fully melted. Once cheese is completely melted turn slow cooker to warm and cover dip with green onions and diced tomatoes. Serve directly from slow cooker to keep warm.

coffee coffee coffee...kahlua

Most coffee liquor isn't gluten free, so we decided to make our own. It's amazing!

3 cups strong cold brewed coffee
1 vanilla bean
2 cups vodka (we used Tito's)
1/2 cup agave nectar
1/2 cup maple syrup

Make strong cold brew first:

3 cups water
1 1/2 cups ground dark coffee (we used The Roasterie's Kansas City Dark Roast)

Combine water and coffee grounds and let sit in the refrigerator for 24 hours. Then strain out grounds using a fine sieve.

Meanwhile, put whole vanilla bean in the vodka for 24 hours. One small Tito's bottle is exactly two cups of vodka, so you can put the vanilla bean directly in.

Combine coffee, vodka, agave, and maple syrup and stir. You can also leave the vanilla bean in the mixture. Let sit for at least 4 hours.

Drink!

veggie bouillon

I had an abundant parsley harvest this year, and just about everything else needed for this and it has so far been a nice addition to have on hand to spice up plainer dishes.

2-3 leeks, white and light green parts, chopped and washed
2-3 carrots, peeled and cut into 2 inch pieces
2-3 celery stalks, cut into 1/2 inch pieces
1 cup fresh parsley leaves, and thin stems
2 tablespoons kosher salt
1 1⁄2 tablespoons tomato paste
3 tablespoons soy sauce
2 garlic cloves
1/4 cup cilantro leaves

Process everything, except tomato paste and soy sauce, in food processor, scraping down sides of bowl frequently, until paste is as fine as possible, about 3 to 4 minutes.

Add tomato paste and process for one minute, scraping down sides of bowl every 20 seconds.

Add soy sauce and continue to process one minute longer.

Transfer mixture to airtight container and tap firmly on counter to remove any air bubbles. Press small piece of parchment paper against surface of mixture and cover.

Freeze up to 6 months.

Use 1 tbsp to one cup boiling water to make broth.

Adapted from Food.com

pasta sauce, hold the pasta

Sometimes the things we make come about because of what we happen to have in the house. This came together because we had tomatoes and arugula and shrimp on hand and they were calling out to be combined. I originally made this as a pasta sauce, but by doubling or tripling the shrimp you could could have a quick and tasty shrimp dish.

1 medium tomato
3 slices of roasted tomato
A handful or two of arugula leaves, torn in half
8-10 large cooked shrimp, halved or quartered
1 garlic clove
2 tablespoons of butter
salt and pepper
pasta (optional)

If using, cook the pasta.

Chop everything in advance as it all comes together quickly. Melt butter in a skillet. Add garlic and cook for one minute over medium heat. Don't let it brown. Add chopped tomatoes, chopped roasted tomatoes and arugula. Season generously with salt and pepper. Heat until the tomatoes begin to release their juices. Turn off stove and add cooked shrimp. Toss so the shrimp gets heated and serve, either over pasta or on its own.

lime and cilantro chicken

I came up with this based on what was in the fridge and what I most needed to use up before it went bad. The chicken was really good but the zucchini roasted alongside it was spectacular.

2 scallions cut into 2 inch pieces
1 tablespoon fresh cilantro plus a handful of large sprigs
1 tablespoon olive oil
1 half lime, quartered
1 4-to 4 1/2-pound chicken, excess fat removed from cavity (or half a chicken)
1 large zucchini

Preheat oven to 400°F. Sprinkle chicken inside and out with salt and freshly ground black pepper. Place cilantro sprigs, the scallion bulbs and lime quarters in cavity.

Toss zucchini and rest of the scallions in olive oil and salt and pepper.

Place chicken in large roasting pan; arrange zucchini and scallions around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and zucchini are cooked, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes.

Using slotted spoon, move zucchini and scallions to a bowl. Sprinkle zucchini with lie from inside of chicken.

chile rellenos lasagna style

I love chile rellenos. Literally one of my favorite foods. Unfortunately my gluten allergy makes eating them at a restaurant a rarity. This recipe may not taste like original chile rellenos but it is incredibly delicious. Instead of stuffing these I made a casserole/lasagna kind of thing with ground pork. The chiles totally fell apart while I was seeding them so I just used them like they were lasagna noodles. So easy and tasted delicious. I also made my own mexican crema.

Mexican Crema

1 cup sour cream
1 cup heavy cream
1 teaspoon salt

Combine all the ingredients in a bowl, cover with plastic wrap, and set it out at room temperature for 3 hours.

From Epicurious

Chile Relleno Lasagna

6 poblano chiles
1 pound ground pork
3 ears fresh corn, husks and silks removed
2 tablespoons olive oil
1 red onion, chopped
2 garlic cloves, finely chopped
½ teaspoon salt
Black pepper
2 cups Monterey Jack cheese, or other Mexican melting cheese
½ cup Mexican crema

Adjust oven rack to upper middle position and preheat oven to 375°.

Meanwhile, if you have a gas stove, turn heat to high on one of the burners, and set as many of the poblanos as will fit on the grate. Cook, flipping and moving the chiles often with a pair of tongs, until blackened on all sides. Cook, flipping occasionally with a pair of tongs, until blacked on all sides.

When chiles are blackened, transfer to a plastic bag and seal. Let them steam for at least five minutes. When done, peel off the blackened skins. Cut a slit down the side of each, and remove the stem and the seeds.

Using a sharp knife, cut the kernels off the corn cobs. Heat the olive oil in a large skillet set over medium-high heat. When shimmering, add the onion and garlic. Cook until onion is translucent, about two minutes. Add the ground pork and brown. Add the corn, and season with salt and pepper. Cook, stirring often, until corn turns golden brown, about five minutes. Turn off heat and set aside.

Oil a casserole dish. Lay down chiles to cover the bottom of the dish. Add a layer of the sauteed corn and pork mixture, a layer of the shredded cheese, and few dollops of the crema. Should make about 3 layers. Finally, add a layer of cheese on top.

Transfer baking dish to the upper middle rack in the oven and cook for ten minutes. Turn on the broiler to high, and cook until the cheese is golden brown, about 3 minutes. Serve immediately.

Adapted from Smitten Kitchen

watermelon mint salad

After grazing my way through Whole Foods and sampling this I bought all the ingredients and it was super easy and delicious. It also seems like it would be tasty on an actual salad.

2 cups watermelon
a spring of mint
fresh ground pepper
1 tbsp lime juice
1 tbsp olive oil
1 1/2 to 2 tbsp honey

Cube watermelon. Cut the mint into thin strips. Stir the olive oil, lime juice, honey and pepper together until fully combined. Mix everything together.

red risotto

I helped a friend make this and while the constant stirring has kept me from making my own risotto, this recipe totally changed my mind. So good and so worth the time it takes. Especially good with roasted asparagus,

Red Wine Risotto

1/4 cup extra virgin olive oil
1 medium onion, finely diced
1 1/2 cups arborio rice
1 cup dry red wine, cabernet or barolo
6 cups chicken/turkey/vegetable stock, preferably homemade
3 tablespoons cold, unsalted butter, cut into small pieces
1/3 cup freshly grated Parmesan cheese, more for serving.

In a wide, deep skillet, heat oil until very hot but not smoking. Add onion and cook, stirring, until softened and translucent, 8 to 10 minutes but not browned. Reduce heat as needed. Add rice and stir with a wooden spoon until opaque and slightly toasted.

Meanwhile, heat the stock in a saucepan and keep it just below a simmer. Add wine and a ladleful of hot stock and cook, stirring often, until liquid is absorbed. Continue stirring and adding hot stock a ladleful at a time, always waiting until liquid is almost completely absorbed before adding more. Cook until rice is tender and creamy but not mushy, about 20 minutes (or more). Toward the end of cooking time, rice will quickly soften, so stir constantly and taste often. Turn off heat and stir in butter. Stir in cheese and serve with additional Parmesan.

Adapted from Smitten Kitchen