Hey everyone! If you are looking for a way to make the Turkey Chili enough for a few more people or some very hungry children add some brown rice to bulk it up while adding some more nutritional value! Enjoy the market box this week!
Recipe by Will Bender of Cranford
1. Rinse radishes, cut tops
2. Cut extremely thin
3. Drop into a medium hot frying pan with canola oil (or your oil of choice)
4. Cook until golden on both sides
5. Place on a paper towel and dab off excess oil
6. Salt to taste and enjoy your Radish Chips!
This one is very simple but a nice way to sneak in some veggies to an already delicious meal!
Casa di Trevi provided this week’s market box with Quattro Fromaggio ravioli, so the fancy name for 4 cheese ravs that are amazing! A way that I like to use to sneak in some greens is by sauteing Swiss chard or another green like spinach or escarole. For the purposes of this recipe we’ll go with Swiss Chard because it is so nutrient rich and comes in the medium box this week.
1. Boil 4-6 quarts of salted water to make the raviolis, and put them in when boiling check periodically, and do not put it on a high heat so they don’t burst.
2. Stir once to avoid sticking, only cook for 2-3 minutes after they surface!
3. Swiss chard time now! Rinse well and break apart- separate the stems and leaves.
4. Then sauté with olive oil, garlic, salt, and pepper.
5. Keep an eye on it, don’t let it get charred (haha chard). Cook like spinach, it won’t cook down as much and the stems need a more time (2 more minutes roughly) than the leaves.
6. After draining the rav, mix it together and for a bit more flavor, coconut oil is a great oil to add for flavor and less calories than butter!
Enjoy these delicious raviolis with some green mixed in!
By our Cranford famous Chef Michele!
Wilted Escarole Salad Ingredients:
- 1⁄2 loaf any style bread (about 8 ounces), crust removed, cut into 1″ pieces (about 5 cups)
- 10 tablespoons Extra Virgin Olive Oil, divided
- salt, freshly ground pepper
- 2 garlic cloves, coarsely chopped
- 1–2 anchovy fillets packed in oil
- 1/4 teaspoons crushed red pepper flakes
- 2 tablespoons (or more) white balsamic vinegar
- 1 large head escarole, outer leaves removed, inner leaves torn into large pieces
Preheat oven to 350°F. Toss bread and 5 tablespoons oil in a large bowl. Spread on a large baking sheet, evenly; season with salt and pepper. Toss the Bread occasionally, until crisp on the outside but still chewy in the center, 10–15 minutes. Let croutons cool.
Meanwhile, heat remaining 5 tablespoons oil in a small skillet over medium heat. Add garlic and cook, stirring often, until golden, about 2 minutes. Add anchovies and, using a spoon, mash into oil. Add red pepper flakes and remove skillet from heat. Add vinegar, scraping up any bits; season vinaigrette with salt and pepper.
Just before serving, toss escarole, croutons and warm vinaigrette in a large bowl until escarole is slightly wilted; season with salt, pepper, and more vinegar, if desired.
Week 1 sample by Chef Michele
- 1 lb Radiatorre pasta cooked to packaged directions and cooled
- 1/2 can of jersey fresh tomatoes
- 2 cloves of garlic minced
- 1 shallot minced
- 1/4 cup EVOO
- 1 bunch of asparagus cut on a diagonal into half inch pieces
- 12 small cherry tomatoes cut in half
- 1 1/2 cups Mozzarella use cubed-log pre-sliced is ideal makes cubing easier
- 1/2 bunch basil chopped
- Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
- Add 1/2 can of tomatoes.
- Salt and Pepper to taste.
- Cook for 1/2 hour, then allow to cool.
- Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
- Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
- Add more S&P and EVOO to taste.
- Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.