This week your basket contains: snap peas, spinach, zucchini, kohlrabi, SCALLIONS, carrots, MINT, and lettuce.
We continue to experiment with recipes from our newest favorite cookbook. In this one, we added a couple of splashes of fish sauce to punch up the dressing. If you don’t have cilantro from last week left, you could use mint. We also deleted the shredded coconut. We’ve made it twice in slightly different versions, and both were very well received.
KOHLRABI AND BLACK QUINOA SALAD
1 14 oz. can light coconut milk
½ tsp. kosher salt
1 cup black quinoa
3 medium kohlrabi, peeled
2 green oions, thinly sliced
¼ cup cilantro
1 jalapeno pepper, minced
2 Tbs. lime juice
2 tsp. grated fresh ginger
½ cup roasted cashews
¼ cup unsweetened grated coconut
Place 1 ½ cups of coconut milk in a saucepan, reserving the remainder for the dressing. Add 1 cup of water and the salt and bring to a simmer. Add the quinoa, reduce the heat to medium low and simmer until half the liquid is absorbed (about 15 minutes). Cover and simmer until all the liquid is absorbed and the the quinoa is tender (about 10 minutes) Transfer the quinoa to a large bowl and let stand until cooled to room temperature. Cut the kohlrabi into matchsticks and add to the quinoa along with the green onions, cilantro, and jalapeno (or red pepper flakes). In a small bowl, stir the remaining coconut milk, lime juice and ginger to blend for the dressing. Pour the dressing over the salad and toss to combine. Stir in the cashews and grated coconut and serve. From Salad For Dinner by Jeanne Kelley
With the first tender zucchini of the summer, this is a great way to serve them.
GRILLED SUMMER SQUASH MARINADE
3-4 Tbs rice wine vinegar
1 tsp salt
3 cloves garlic, pressed or minced
chopped fresh herbs (oregano, parsley, thyme, rosemary etc)
dash of Worcestershire sauce
½ cup olive oil
Place garlic and salt in bottom of a bowl and mash together with a fork. Add vinegar, Worcestershire and herbs, mix well. Whisk in olive oil. Cut squash lengthwise and toss in marinade. Let sit at least 20 minutes. Grill over hot coals until browned on both sides. Place grilled squash back into the bowl containing the remaining marinade before serving.
LEMON-MINT BULGUR “RISOTTO”
3 cups water
3/4 teaspoon kosher salt
1 tablespoon olive oil
6 to 8 stalks green onions, finely chopped
1 cup bulgur, uncooked
4 cups spinach, washed and torn
1/3 cup chopped fresh mint leaves
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound giant shrimp, peeled and deveined
Lemon wedges, for garnish
1 bag mixed greens
10 grape tomatoes
1/4 cup sliced almonds
1/2-pound fresh mozzarella, sliced
Olive oil, for dressing
Balsamic vinegar, for dressing
Salt and freshly ground black pepper
To make the risotto: In a medium saucepan, combine the water and salt and bring to a simmer. Keep warm over low heat. In a medium saute pan, heat the oil over medium heat. Add the green onions and cook until soft, about 1 minute, stirring constantly. Add the bulgur and cook until fluffy, about 2 minutes, stirring constantly. Add the warm water, 1/2 cup at a time, stirring frequently until each portion is absorbed before adding the next, about 20 minutes total. Remove from heat. Add the spinach, mint, lemon rind, and lemon juice. Stir until the spinach wilts, about 2 minutes. Keep the bulgur risotto warm until ready to serve.
To make the shrimp: In a medium nonstick skillet, heat the oil over medium-high heat. Add the garlic and saute until soft, about 30 seconds. Add the salt, pepper, and shrimp, and saute until the shrimp are just cooked through, about 2 minutes. Remove from heat.
To make the salad: In a large bowl, combine all ingredients and toss together. Add oil and vinegar and salt and pepper, to taste.
Divide the Lemon-Mint Bulgur “Risotto” evenly among 4 small plates and arrange the Garlic Shrimp evenly over the “Risotto”. Garnish with lemon wedges, if desired. Serve with Tossed Salad.
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