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1 tablespoon canola oil
1 small garlic cloves, smashed
12 ounces fresh pea tendrils
1/2 cup low-salt chicken broth
Heat oil in heavy large skillet over high heat. Add garlic and sauté until beginning to brown, about 2 minutes. Remove garlic. Add tendrils; sprinkle with salt and pepper. Add chicken broth and sauté until greens are slightly wilted and heated through, about 2 minutes. Serve immediately.
Recipe by Suzanne Tracht
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Lots of greens!
One thing you will notice about your first share…there are a lot of greens in it. If you didn’t grow up eating a lot of greens, you may be challenged by this. For instance, if you are unsure about broccoli rabe–never had it, had it but don’t like it, try making it into a pesto. Easy AND delicious! The recipe below was adapted from Mario Batali’s collection. Scroll down for recipes for Asian Salad Greens, which can be another head scratcher…
Broccoli Rabe Pesto
Yield: 1 cup
- kosher salt
- 1/2 lb broccoli rabe, stems removed
- 3 cloves garlic
- 1/4 cup toasted almonds (can use toasted pumpkin seeds or pine nuts instead)
- 1 tsp Dijon mustard
- 4 – 6 TB extra virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
Bring a large pot of salted water to a boil. Add 2 tbsp kosher salt. Add the broccoli rabe and cook until tender, about 7 minutes. Drain and transfer to a bowl of ice water to stop the cooking drain well.
With the motor running, drop the garlic into a food processor and finely chop it. Add the broccoli rabe and pumpkin seeds and pulse until finely chopped. Add the mustard and blend well. With motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmesan.
Note: The pesto can be stored in a lightly sealed jar topped with a thin layer of extra virgin olive oil, for up to 1 week in the refrigerator.
Source: Molto Gusto by Mario Batali
Asian salad greens, aka, Fun Jen cabbage isn’t something a lot of new members are familiar with. It is technically a cabbage, and can be treated like one, but its leaves are very full, and “fluffy” more like a lettuce. In fact, this cabbage can be sauteed or stir fried like a “regular” cabbage, or tossed into a salad. Below is a quick stir fry recipe, though Fun Jen is equally good fresh in a tossed salad as well!
Quick Fried Brown Rice w/Shrimp, Snap Peas and Asian Salad Greens
Yield: 4 servings
- 1 1/2 (8.8-ounce) pouches precooked brown rice (such as Uncle Ben’s)
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon sambal oelek (ground fresh chile paste)
- 1 tablespoon honey
- 2 tablespoons peanut oil, divided
- 10 ounce medium shrimp, peeled and deveined (or chicken, pork or tofu)
- 3 large eggs, lightly beaten
- 1 1/2 cups sugar snap peas, diagonally sliced (or asparagus or snow peas)
- 2 cups shredded Asian Salad Greens
- 1/3 cup unsalted, dry-roasted peanuts
- 1/8 teaspoon salt
- 3 garlic cloves, crushed
- Heat rice according to package directions.
- Combine soy sauce, sambal oelek, and honey in a large bowl. Combine 1 teaspoon peanut oil and shrimp in a medium bowl toss to coat. Heat a wok or large skillet over high heat. Add shrimp to pan, and stir-fry 2 minutes. Add shrimp to soy sauce mixture toss to coat shrimp. Add 1 teaspoon peanut oil to pan swirl to coat. Add eggs to pan cook 45 seconds or until set. Remove eggs from pan cut into bite-sized pieces.
- Add 1 tablespoon oil to pan swirl to coat. Add rice stir-fry 4 minutes. Add rice to shrimp mixture. Add remaining 1 teaspoon oil to pan swirl to coat. Add sugar snap peas, Asian greens, peanuts, salt, and garlic to pan stir-fry for 2 minutes or until peanuts begin to brown. Add shrimp mixture and egg to pan, and cook for 2 minutes or until thoroughly heated.
Adapted from Cooking Light
In the Kitchen With: Dani Fisher’s Passover Classics
Last year, for the first time, I visited the home of a friend while her family was preparing for their Passover Seder. Periodic pop quizzes revealed that her then three-year-old daughter had studied well and knew the Four Questions (Mah Nishtanah) in Hebrew, as this would be her first time asking them. Though I was only there for a couple of hours, it was a very special moment for me to see grandparents, parents, and children working together, each on their own tasks, to get ready for their very important meal.
Passover this year begins on the evening of Monday, April 10, and ends on the evening of April 18. If you will be preparing the Seder, we have a few ideas for some of the classics by marketing professional and recipe developer, Dani Fisher. Dani has shared her recipes for a Californian Locavore Passover Seder which include Green Garlic and Parsley Matzo Balls with English Peas and Pea Tendrils, Schmaltz Roasted Asparagus with Gribenes and Gremolata, and Bitter Tears Sipping Shot. You will need to prepare the infusion for the shots the day before your Seder. Chag Sameach! —Kristina
About Dani’s California Locavore Passover Seder: The way-too-short story of Passover is that every spring, Jews gather to recall and retell the story of Exodus, when we escaped from slavery in Egypt. The centerpiece of the holiday ritual is the Seder meal, guided by the Haggadah — a text that calls for in equal measure: prayers, debate, singing, drinking, and eating. The Haggadah asks us to taste six symbolic foods to animate the Exodus story. Most signal the bitterness and pain of slavery, but there are always greens (often parsley) that remind us it is spring, the perennial time of rebirth, rejuvenation, and hope.
This year, I felt like we could use a bit more hope than a sprig of parsley on the Seder table, so here are some riffs on Passover classics that celebrate the spring bounty — and lend an extra dose of brightness and optimism to your Passover table. If that doesn’t suffice, there’s also a Passover cocktail.
Vegetable stock (for the matzo ball recipe below)
— 3 russet or similar potatoes (cut in half)
— 2 onions (peeled, cut in half)
— 4 celery hearts + two handfuls of celery leaves
— 4 carrots, cleaned
— 4 arugula leaves (optional)
— kosher salt to taste
In a large stock pot, place the ingredients and fill with water. Simmer ingredients for a couple hours until the veggies are very soft and all their flavors have seeped out. Use the strained stock for the matzo ball recipe below.
Schmaltz (rendered chicken fat) and Gribenes (chicken skin “cracklings”)
Batch make schmaltz for all your Passover recipes. Use any leftovers instead of butter on morning toast!
— 1 pound of chicken skin and fat, diced
— 1 onion, chopped
Heat a sauté pan over low heat. Add diced chicken fat and skin and slowly simmer until fat starts to render out. Add chopped onion and continue to cook for another 45 minutes to an hour, allowing all the fat to melt into liquid and the skin to shrivel into crackling. Strain fat into a jar with an air-tight lid. Store at room temperature if using today, keep any extra in the fridge for up to a couple months. Lay crackling (gribenes) on a paper towel to dry.
Green Garlic and Parsley Matzo Balls with English Peas and Pea Tendrils
Serves 6 in bowls or 10 in cups.
Growing up, Grandma Joan’s matzo ball soup was my favorite part of Seder. She made broth from scratch and stuffed her airy matzo balls with schmaltz and herbs. But, she always added carrots to the soup, and I always picked around them. They were not the diminutive sweet, springtime carrots they were dull, tasteless big boys. I held onto her base recipe, but swapped the classic carrot for zingy green garlic and bright peak-season peas.
— 5 tablespoons Schmaltz
— 10 stalks green garlic, thinly sliced
— English peas, shelled
— 1 cup parsley, finely chopped + extra for garnish
— 6 tablespoons dill, plus extra for garnish
— 4 large eggs, beaten at room temperature
— 1 cup Matzo meal
— ¼ cup seltzer
— Salt, 6 large pinches
— Freshly ground black pepper
— Veggie broth (recipe above)
— Pea tendrils
In a sauté pan over medium heat, heat 1 tablespoon schmaltz. Add green garlic and sauté for 3 minutes until translucent. Remove the garlic from the pan and set aside. Add the shelled English peas to the pan and sauté in the remaining schmaltz until al dente. Set aside.
To make the balls: In a large bowl, place the sautéed green garlic, 4 tablespoons chopped parsley, 6 tablespoons of dill, the eggs, matzo meal, seltzer, remaining 4 tablespoons schmaltz, the salt and freshly ground black pepper. Mix with a wooden spoon or your hands until combined. Cover and refrigerate for 3 hours to overnight.
To assemble the balls: Line a baking sheet with parchment paper. Remove the matzo mixture from the fridge immediately prior to poaching. (The cold dough will make forming balls way easier, though it is always a bit messy!) Using wet hands, scoop out a small handful of the matzo mixture and gently roll into golfball-sized spheres. Lay the balls onto the lined baking sheet until you’re ready to poach them.
To poach the balls: In a stock pot, bring veggie stock to a boil. Wet your hands again and gently drop balls into stock. Reduce heat and simmer and poach balls for 30 – 45 minutes — until light and airy. Add sautéed peas and simmer another minute.
Ladle soup into bowls, adding to each a big pinch of chopped parsley, dill, pea tendrils, and lots of black pepper. Serve immediately.
Schmaltz Roasted Asparagus with Gribenes and Gremolata
At my family’s Seder, I am always asked to bring the veggie side. Maybe it’s because I work for a produce-centric market, or maybe it’s because the elders have called all the hero dishes: the matzo ball soup, the gefilte fish, the brisket. Either way, these schmaltz-roasted and gribenes-dusted asparagus are nobody’s sideshow.
— 1 bunch parsley
— 2 stalks green garlic
— 1 lemon, zested
— 2 pounds asparagus
— 3 tablespoons schmaltz
— 3 tablespoons gribenes
— salt, 3-finger pinch
— Black Pepper, to taste
To make the gremolata: On a large cutting board, finely chop the parsley and the green garlic. Place the chopped parsley and green garlic in a small bowl. Use a microplane to grate the zest of one lemon over the parsley and garlic. With a fork, mix the three ingredients together and set aside.
To prepare the asparagus: Turn oven broiler to high. Line a baking sheet with foil. Trim the asparagus and pile onto the lined baking sheet. Toss the asparagus with the schmaltz and salt and distribute them into one layer. Place the baking sheet in the oven and broil for 7 minutes. Remove the baking sheet from the oven. Place the asparagus on a platter and serve at room temperature, topped with gremolata, gribenes and black pepper.
Bitter Tears Sipping Shot
Makes 6 shots
Part of the Seder ritual involves eating green herbs dipped into salt water. The herbs represent the hope of spring the salt water represents the tears born of bitterness of slavery. The act then encourages us to hope, even in the most desperate circumstances. A few years ago, my husband and I turned this ritual into a cocktail and the tradition has stuck. You will need to begin preparing this this the day before.
— 1 1/4 cups Vodka (also great with gin or aquavit)
— 1 big fresh horseradish root
— Kosher salt, for the cocktail glass rims
— Parsley, leaves gently rolled in hands
In a pitcher or large measuring cup with a spout, pour the Vodka. Shave horseradish into the pitcher. Let the mixture infuse overnight at room temperature, or up to a week for stronger spice. Strain the horseradish from the vodka and discard. Chill the infusion for 4 hours before serving.
To make the cocktail: Fill a small plate with kosher salt. Wet the rim of a shot glass and dip into the salt. Pour 1.5 ounces of the infused vodka into the glass. Garnish with a few sprigs of parsley.
About Dani: Dani leads marketing for Good Eggs, the locavore Bay Area online grocer where she most recently helped develop recipes for their new seasonal dinner kits. In her pre-Good Eggs lives, Dani was a food and prop stylist, an editor at Food & Wine, and chef at Oasis Antichi Sapori — a family-run, 1-michelin star restaurant in Southern Italy. She lives in Oakland with her husband, Adam, where she tries to begin each weekend celebrating Shabbat with friends.
Lamborn Pea tendrils can be eaten both raw or cooked. The tender pea shoots can be substituted for spinach or other leafy greens in salads or on sandwiches. Lamborn Pea tendrils can be used in place of other micro-greens as a garnish. Use Lamborn Pea tendrils in lieu of basil for a different take on pesto. Lamborn Pea tendrils will hold up well to the heat of cooking. Saute Lamborn Pea tendrils with garlic and serve as a simple side dish or add to pastas, risotto, or stir-fry. Lamborn Pea tendrils are delicate and should be eaten within a few days of purchase. They will keep in the refrigerator for a few days and are best when stored like lettuce.
Serves 6 small bowls, 4 larger ones
If you don’t have your own pea plant, many farmers market vendors sell the pea tendrils, which are also good sautéed with a little olive oil and garlic. Ask the farmers for pea pods as well.
For the stock:
2 ounces pea pods
2 ounces pea tendrils (more if you have them)
8 cups water
For the soup:
1 Tablespoon olive oil
1 large shallot
12 ounces fresh shelled English peas (or thawed frozen)
1/2 cup heavy cream
Salt to taste
Crème fraiche to garnish
Pea tendrils to garnish
Wash the pea pods and the pea tendrils and shake to dry. Place them in a large saucepan and cover with the water. Bring to a boil, stirring occasionally. Reduce the heat to low, cover the pot and leave the stock to simmer for 1 hour. Strain out the pea pods and tendrils and leave the stock to cool. You can make the stock one day ahead if you are using frozen peas. If you are using freshly podded peas, finish the soup on the same day. You should have about 5 cups of stock.
1. Pour the olive oil into a large saucepan. Finely chop the shallot and add it to the pan. Sauté the shallots over medium heat until they are soft and translucent. Do not let them brown. Add the peas and stir quickly, then pour over 5 cups of pea stock. If you have another handful of pea tendrils, add them as well. Bring to a boil, reduce the heat and cover the pot. Simmer the soup for 20 minutes, or until the peas are completely tender. If you have added pea tendrils, fish them out now. A few stray leaves left in the pot are fine.
2. Puree the soup using a hand blender, or very carefully in batches in the blender. For a velvety and refined soup, pass the soup through a sieve, scraping and pushing to extract as much liquid as possible, leaving behind the forlorn pea skins. Leave the soup to cool, then refrigerate until chilled. When ready to served, whisk in the heavy cream and salt to taste. Return to the fridge to chill if needed.
3. Whisk the soup well, and serve with a dollop of crème fraiche, garnished with a lovely curling pea tendril.
Carrot Polenta with Sauteed Peas MICHAEL SYMON
1 head garlic (cut down the middle)
olive oil (to drizzle)
CARROT POLENTA WITH SAUTÉED PEAS:
2 tablespoons olive oil (divided)
4 and 1/2 cups carrot juice
1/2 head roasted garlic (above)
10 tablespoons unsalted butter (divided)
1 cup polenta
1 cup cream cheese (cut into cubes)
3 cups spring peas (shelled, blanched)
1/4 cup tarragon (finely chopped)
pea tendrils (to serve)
Parmesan cheese (freshly grated, to serve)
For the Roasted Garlic: Preheat oven to 350ºF.
Place the garlic halves on top of aluminum foil, and drizzle with olive oil. Enclose the foil to create a packet. Bake until the cloves are golden brown and soft, about 40 minutes, and allow to cool. Remove from oven and when cool enough to handle, squeeze out half of garlic cloves and set aside. Reserve the rest for another use.
For the Carrot Polenta with Sautéed Peas: Brush a tube pan with a removable bottom with olive oil and set aside. In a medium saucepan over medium heat, add the carrot juice, 4 tablespoons of butter, garlic cloves, and bring to a gentle boil. Season with salt and pepper, and whisk in the polenta. Reduce heat to a simmer and cook, stirring constantly until polenta is hydrated and creamy, about 8-10 minutes. Remove from heat, add the cream cheese and whisk until cream cheese is completely melted. Add a drizzle of olive oil and whisk to combine seasoning with more salt if necessary.
While mixture is still warm, pour immediately into the prepared tube pan. Dip a rubber spatula in olive oil and smooth the top and edges of the polenta with the greased spatula. Loosely cover with plastic wrap and refrigerate until completely set, about 3 hours.
Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. Once polenta is set, remove from refrigerator and unmold it from the tube pan, and transfer it to the prepared baking sheet. Bake for 30-40 minutes.
Fill a medium bowl with cold water and ice and set aside. Blanch the spring peas by placing them in a pot of boiling water for 1-2 minutes. Transfer to the ice bath and submerge to stop the cooking process. Transfer to a paper towel-lined plate and set aside.
Heat a large saute pan over medium-high heat with 6 tablespoons of butter. Add the blanched spring peas and season with salt and pepper. Cook until warmed through, about 3-5 minutes, and then stir in the tarragon. Remove from heat and set aside.
In a large bowl, add the pea tendrils and toss with remaining amount of olive oil. Season with salt and pepper and set aside.
Transfer the baked polenta ring to a platter and cut a ring in the center using a 5-inch biscuit cutter. Pour the pea and tarragon mixture into the center of the mold and top with pea tendrils and desired amount of Parmesan cheese to serve.
Tip: Crunched for time? Make the polenta ring a day or two ahead of time and store in the refrigerator, wrapped tightly in plastic, before baking.
Use whatever dough recipe you like. I was lazy and grabbed a store-bought dough the night before and used that. I topped it with strained and crushed canned tomatoes, a 1:1 mixture of regular whole-milk and part-skim mozzarella, the pea shoots, and a quick drizzle of really good quality olive oil.
OK. Before you see the final picture I have to do some pre-disaster prep for you. This is the first time I used my Fibrament pizza stone and the first time I used the top oven at home. (We have a dual-oven range and the upper oven goes up to 550°F.) I had never cooked pizza under these circumstances before.
World PEAS CSA
General Information: Garlic Scapes are the unopened flower of garlic plants, removed in the early summer to promote development of the garlic bulb. They are delicious steamed, sautéed or made in pesto. Tougher portions of the stem should be trimmed away, keeping the more tender top six inches.
Buying & Storing: Store unwashed garlic scapes in a loosely wrapped plastic bag in the refrigerator for up to two weeks.
Preparing: Garlic scapes can be minced, chopped, or sliced.
Best Cooking Methods: Sautéing, stir frying or very fresh, young scapes can be used in salads.
How do I know they are done? They will be bright green and smell garlicky.
Substitutions: Garlic cloves, green garlic or garlic chives
Greens and Scape Frittata
Recipe courtesy of the Moscow Food Coop
- 3 Tbsp. olive oil
- 10 eggs
- 1 cup (1/2 lb.) chopped raw spinach, collards, cabbage or other greens
- 1/2 c. grated Parmesan cheese
- 1 Tbsp. chopped parsley or basil
- 1/2 c. finely chopped garlic scapes
- salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes.
Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes.
Pour egg mixture in skillet with garlic and cook over low for three minutes.
Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
White Bean and Garlic Scapes Dip
Recipe courtesy of the New York Times
- 1/3 cup sliced garlic scapes (3 to 4)
- 1 tablespoon freshly squeezed lemon juice, more to taste
- 1/2 teaspoon coarse sea salt, more to taste
- Ground black pepper to taste
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup extra virgin olive oil, more for drizzling.
1. In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
2. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
3. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
- 2 tablespoons olive oil
- ½ onion, chopped
- 2 tablespoons minced garlic
- 1 pound beet greens - stems discarded and leaves shredded
- 1 ¼ teaspoons capers
- 1 tablespoon chopped oil-packed sun-dried tomatoes
- sea salt to taste
- cracked black pepper to taste
Heat olive oil in a skillet over medium heat. Cook and stir onion in hot oil until it begins to turn translucent, 3 to 5 minutes. Stir garlic into the onion cook together about 1 minute. Fold the beet greens into the onion mixture, stirring to coat cook until the greens wilt, 3 to 5 minutes. Add capers and sun-dried tomatoes cook and stir until hot, about 1 minute. Remove skillet from heat season dish with sea salt and black pepper.
Prepare the Sweetbreads
Place one pound of sweetbreads in a pot with two quarts cold water, white wine, bay leaf, peppercorns, onion, and garlic. Place on the stove and bring to a simmer, poach for 30 minutes. Cool the sweetbreads on a rack, than clean off the membrane. Cut into one-inch pieces.
Skewer the sweetbreads with a presoaked wooden skews, and reserve until ready to grill.
Prepare the Lemon Vinaigrette
Combine lemon zest and juice, Dijon, mint, and a pinch of salt, and whisk together while slowly adding olive oil.
Prepare the Peas
Blanch four cups of the sugar snap peas in salted boiling water for 30 seconds. Immediately shock them in a salted ice bath for 30 more seconds then dry them.
Sauté half the blanched peas with some sliced spring onions and pea tendrils.
Season and grill the sweetbreads for two minutes on each side until crispy.
Cut one cup each of the raw and the reserved blanched peas. Toss them in a bowl with some extra virgin olive oil and salt.
Plate the grilled sweetbreads with the sautéed peas and spring onions, the salad of raw and blanched sugar snap peas, pea tendrils and the lemon mint vinaigrette.