Broccoli Gribiche

This is another fabulous recipe I recommend from one of the most frequently used cookbooks in our kitchen: Heidi Swanson’s Super Natural Every Day. I hope everyone goes out and buys her CSA friendly book! I really adore this recipe and it’s much easier than it appears. Hard boil the eggs once you put the potatoes into the oven. Make the dressing as the potatoes and broccoli roast. You want a slight caramelization and char on the broccoli and deep browning on the potatoes. The herbs are recommended, but feel free to experiment with herbs you have on hand. (I forgot to take a picture, but will try to add one the next time we make this.)

Ingredients
1 1/2 pounds potatoes (waxy type as opposed to baking potatoes are best), unpeeled and scrubbed
1/2 cup plus 2 tablespoons extra virgin olive oil
Kosher or sea salt
12 ounces broccoli cut into florets
4 large eggs, hard-boiled and peeled (My directions for green free egg yolks are below)
2 tablespoons red wine vinegar
1 to 2 teaspoons Dijon-style mustard
1 tablespoon capers, chopped
2 shallots, chopped
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh chervil, chives, or green tops of green onion

Directions

Hard-Boiled Eggs with no green yolks
Place the eggs in a properly sized pot for the amount of eggs you’re cooking.
Run cold water into the pot until it covers the eggs by about 1 inch.
Place the pan on the stove and turn the heat on high until it comes to a boil (about 6 to 7 minutes).
Turn off the heat and cover the pot and set your timer for 10 minutes (I like a moister yolk, so I set my timer for 9 minutes 30 seconds).
Carefully drain the hot water out of the pan and immediately start running cold water over the hot eggs, letting the water overflow the pot in the sink until the water feels cool.
Once eggs are cool (about 10 minutes or so, adding more cold water as needed) remove them from the pot.

Broccoli and Potatoes

Preheat the over to 400 degrees F.
Cut the potatoes into chunks about the size of your thumb.
Using your hands, toss the potatoes with 1 tablespoon of olive oil and turn them onto a sheet pan and sprinkle with salt.
Put the potatoes in the oven and roast them until they are cooked through and browned (about 30 minutes); do not stir or move the potatoes during this time for best results.
About 15 minutes before you think the potatoes are done, add 1 tablespoon of oil to the broccoli and toss to coat.
Arrange the broccoli in a single layer on a sheet pan and sprinkle with salt.
Put the broccoli into the oven and roast untouched; the potatoes and broccoli should be done about the same time and both should show signs of browning and slight char (on the broccoli).

Gribiche Dressing

Remove the yolk of one of the hard-boiled eggs and mash in a medium sized bowl.
Slowly add 1/2 cup of olive oil beating constantly with a wire whisk; the dressing should look smooth and glossy.
Whisk in the vinegar, followed by the mustard, whisking each ingredient into the dressing for uniform consistency.
Stir in the capers, shallots, herbs, and 1/4 teaspoon salt.
Chop the peeled hard-boiled eggs and add them to the dressing.

Putting it all together

Place the warm potatoes and broccoli into a large bowl and gently fold in three-quarters of the dressing.
Taste and adjust seasoning if needed, adding more of the dressing if desired.
Serve.

Serves 6

Curried Coconut Noodles with Early Summer Vegetables

This is a recipe I modified from the book From Asparagus to Zucchini.  Other veggies can be easily switched out based on what you have.  You can use either regular or light coconut milk and the dish still works.

8 ounces egg noodles
1 1/2 tablespoons olive oil
1 cup chopped spring onions (reserve some of the green tops and slice to use as a garnish at the end)
1/2 cup carrot, julienned
1 cup cut up green beans or broccoli cut into florets
1 tablespoon minced garlic (or 5 garlic scapes, sliced)
1 tablespoon minced fresh ginger
1 teaspoon cumin
1/2 – 1 teaspoon red pepper flakes
1 teaspoon turmeric
salt and pepper
1 cup peas (or sugar snap peas or snow peas, cut in half)
1 cup sliced zucchini (cut lengthwise, then slice into half moons & cut in half)
1 can (14 ounces) coconut milk – shake well before opening
juice of 1 1/2 limes (or 1 lime and 1/2 lemon)
1/2 cup basil leaves, pile up the leaves and slice into strips (chiffonade)
garnish: lime wedges, additional basil strips, and sliced green tops from onions

Cook noodles in salted water until barely tender (do not overcook).
Drain noodles, rinse with cold water, and shake off excess water.
Heat a large ceramic coated heavy pot or a wok over a high flame for about 1-2 minutes.
Add the olive oil, swirl to coat the pan, and heat until very hot but not smoking.
Add onions, carrons, and green beans or broccoli, stir fry until they begin to soften, about 3 minutes.
Add garlic, ginger, cumin, red pepper flakes, turmeric, and salt and pepper to taste.
Continue stir frying 1-2 minutes.
Add peas, zucchini, coconut milk, and lime juice.
Boil mixture until sauce thickens and vegetables are barely tender, about 10-12 minutes.
Add noodles and basil and stir until all the noodles are coated.
Heat through, stirring gently.
Taste for seasoning and add salt if needed.
Serve immediately and garnish with lime wedges, basil strips, and sliced green tops from the spring onions.

Makes 4-6 servings

Garlic Scape, Radish and Chicken Stir-fry Recipe

This is a super simple way to use this early week CSA share of garlic scapes (what the heck are they!?) and radishes.  Adapted from a recipe from Chicken Thistle Farm.

Ingredients
garlic scapes cut into 1″ long pieces
radishes sliced into thin rounds (save some of the really tender leaves and rip them into small pieces)
2c. optional –snow peas, sugar snap peas, broccoli or even a stir fry mix
boneless pieces of grass-fed chicken
½ to 1 whole bottle of  beer
1/4c. soy sauce
2 TBS Worcestershire sauce
1 1/2 t. onion and garlic powder, each
2T. sesame oil
pinch or 3 of optional hot pepper flakes
1/2 T. corn starch
coconut oil

Directions

To a large zip-top bag, add the beer, soy, Worcestershire, onion and garlic powders and mix.  Then add sesame oil and pepper flakes.  Marinate the chicken pieces in the sauce for 1- 3 hours.

Heat skillet on medium-high and sauté the chicken pieces on both sides. Place cooked chicken on plate and cover.

Pour about 1/2 the marinade juice into a sauce pan and bring to a simmer.  Cook marinade for 5-8 minutes.  You want to let this cook down.

In a large skillet add oil and heat.  When the oil shimmers add the garlic scapes and cook for about 2 minutes.  Add sliced radishes and any of the optional veggies you may have and toss.  While this is cooking, slice chicken pieces into thin strips and add them to the skillet – toss.  Turn skillet heat down to low.

In a mixing cup, mix corn starch and about 1T cold water.  Stir until it’s a thin paste – pour that into the simmering, cooked-down marinade and whisk to mix.  The mixture should bubble with the heat and start to thicken.  Pour the mixture into the skillet.  Toss the fresh veggies and chicken together to coat well.  Throw in the small torn radish leaves and toss again.

Serve with brown rice and a spring green salad.  Break out the chopsticks and enjoy! 

Kale and Basil Pesto

One way to make a larger quantity of pesto is by including other greens, which also ups the nutritional value.  This recipe includes Kale, but you could try broccoli or another leafy green such as spinach.  If you don’t have walnuts or pine nuts, unsalted roasted peanuts are a budget friendly alternative.  Tip: you can make the pesto and put in the freezer in ice cube trays.  Once the pesto is frozen, pop the cubes into a freezer bag and keep in the freezer for use.

1/2 bunch fresh kale or spinach greens (6-8 ounces before removing hard stems).  Approximately 4-6 oz broccoli or spinach may be substituted.
1 1/2 – 2 cups fresh basil leaves, packed
4 garlic scapes, sliced (optional)
2-4 garlic cloves (depending on your love of garlic and use of garlic scapes)
2/3 cup toasted walnuts (pine nuts or unsalted peanuts may be used – add less salt if using salted peanuts)
3/4 teaspoon salt or more to taste
3/4 teaspoon ground black pepper or more to taste
1/3-1/2 cup extra-virgin olive oil (use enough for the consistency you prefer)
12-16 ounces pasta of choice  (depending on your sauce to pasta ratio preference)
1/2 cup reserved liquid from cooking pasta
1/4 pound Grana Padano or Parmigiano Reggiano, grated

Rinse and dry the greens well. Remove the thick stems from the Kale or Broccoli and coarsely chop remaining leaves or broccoli.
Pulse garlic in a food processor until chopped.
Add nuts, salt, pepper and about a third of the greens (kale, basil, and garlic scapes).
Pulse, adding remaining greens in batches until finely chopped.
With food processor running, slowly add oil to your desired consistency.  Set prepared pesto aside.
Cook pasta and reserve 1/2 cup cooking liquid prior to draining cooked pasta.
Turn off stove, drain pasta and return the hot pan to the stove.
Pour a little (about 1/8 cup) of the reserved cooking liquid into the hot pan and return the hot pasta to the pan.
Toss the pasta with prepared pesto and grated cheese, thinning with reserved liquid as needed.
Note: the heat from the pasta and pan should heat the pesto without turning the stove back on.