Tomatillos! Now what?

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Wondering what to do with these little guys? Salsa verde or friend green tomatillos are the two favorites!

http://localfoods.about.com/od/chipsfriedsomebaked/r/Fried-Tomatillos.htm

  • 4 large tomatillos
  • 1/2 cup flour
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne (optional)
  • 1 egg
  • 2 cups bread crumbs or 1 cup cornmeal
  • Canola or vegetable oil for frying
  • Coarse sea salt for sprinkling (optional)
  1. Cut the tomatillos into 1/2-inch-thick slices.
  2. In a medium bowl, combine the flour, salt, pepper, and cayenne, if using. In a second bowl, whisk the egg with 1/4 cup of water. Put the bread crumbs or cornmeal in a third bowl. Put the bowls in that order: flour, egg, crumbs.
  3. Bread each tomatillo slice by putting it in the flour, shake off any excess flour, then dip in the egg wash to coat, let any excess drip off, and then put in the bread crumbs or cornmeal. Set on a tray or large plate and repeat with remaining tomatillo slices.
    1. Heat about 1/2 inch of oil in a wide, heavy pan over medium high heat. When oil is about 375°F. If you don’t have a thermometer, you can know it is hot enough when you submerge the end of a wooden spoon in the oil and the oil immediately and vigorously bubbles up around it. If those bubbles splatter or jump up the sides of the spoon, then the oil is too hot.
    2. When oil is hot, fry as many coated tomatillo slices as fit without crowding or touching in the pan. Fry until golden brown on one side, gently turn over using tongs, and fry until golden brown on the second side. Transfer to a cooling rack placed over paper towels or a baking sheet to drain. Repeat with remaining tomatillo slices. Sprinkle with coarse salt and serve hot!
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Wilted Escarole Salad (WHAT ESCAROLE IN SOMETHING OTHER THAN SOUP??)

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

Instructions:

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.

Enjoy!

Breakfast Sandwiches

Looking for something to do with the Griggstown Maple Turkey Sausage? Breakfast sandwiches are the way to any morning person’s heart!

1. Thaw the sausage and put in a bowl.

2. Make patties, the size of an English muffin.

3. Cook patties in Olive oil in a pan until both sides are lightly browned, check inside temp. should be 165F degrees, check inside for no pink if you do not have a thermometer handy.

4. Toast your english muffins with a bit of butter (or coconut oil if you don’t eat butter) in the pan.

5. Now is the fun part, now you can add any other fun thing to make this sandwich really start your morning of right! Spinach, cheese, tomatoes, a fried egg, or arugula would all go great on this

6. Enjoy breakfast!

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(In case you are wondering this is the sausage that came in the week 3 market box!)

Beet & Walnut Salad w/ Dill

William Sonoma.com

Ingredient List:

  • 8 small beets (2.5lb total)
  • 2 TB chopped dill
  • 1 1/2 TB red wine vinegar
  • 1 TB EVOO
  • 1 garlic clove, minced
  • Sea salt to taste
  • 1/3 cup Coarsely chopped walnuts

Directions:

1. Preheat an oven to 375°F.
2. Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.

3. When the beets are cool enough to handle, peel and cut into thin slices. Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently. Let stand for 30 minutes.

4. Add the olive oil, dill, garlic and salt, stirring gently so the slices don’t break. Taste and add more vinegar, if needed. Stir in the walnuts and serve. Serves 4. 

Cold Radiatorre with Arugula, NJ Tomato Sauce, and Mozz

Week 1 sample by Chef Michele

Ingredient List:

  • 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

Directions:

    1. Sauté shallots and garlic in 1/4 cup of EVOO for 2 minutes.
    2. Add 1/2 can of tomatoes.
    3. Salt and Pepper to taste.
    4. Cook for 1/2 hour, then allow to cool.
    5. Sauté asparagus into EVOO. S&P to taste. Cook for five minutes.
    6. Remove from heat and cool. Combine all ingredients including pasta into a large bowl.
    7. Add more S&P and EVOO to taste.
    8. Refrigerate for at least an hour to over-night. Serve at room temp. and sprinkle with grated cheese & fresh chopped basil.

Best Potato Kale (or Spinach) Soup

Our Chef Michele Bovasso

Ingredient List:

  • 4 cups veggie or chicken stock
  • 6 medium Yukon or Russet potatoes-cubed
  • 2 cloves minced garlic
  • 1 small onion chopped
  • 1 bunch kale-stems removed, chopped
  • 3 TB Oil
  • S&P to taste

Directions:

1. Sauté onion & garlic until translucent- about 10 minutes

2. Add stock and cubed potatoes
3. S&P to taste
4. Reduce heat to med-low cover
5. Cook until potatoes are fork tender
6. Remove from heat and blend in blender or use an emersion blender

7. If using blender after the mixture is blended return to pot

8. Add chopped kale or spinach and cook

9. Spinach only needs a minute while Kale can cook for 10 minutes

10.  You can add cream about 1/4 warm cream to this dish to make it a real decadent treat if you don’t mind the added dairy.

 

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This lovely photo is brought to you by Eileen Nahaczewski! Glad you enjoyed the recipe!

Beet Crostini w/ Goat Cheese & Honey

Gimmesomeoven.com

Ingredient List:

  • 1 baguette, sliced thin
  • 4 med. Beets peeled & diced
  • 2 TB EVOO
  • 4 ozs goat cheese
  • 3 TB milk or cream
  • 2 cups arugula
  • Honey for drizzling

Directions:

1. Toss beets in oil. Roast in preheated 425 degree oven for 25-30 minutes or until tender when pierced w/ fork.

2. Lower oven to 350 spread bread on bak- ing sheet and toast 10-15 mins & cool.

3. Whisk goat cheese & milk,. Spread a dollop of this mixture on toast, then top with arugula 1st then beets then drizzle generously w/ honey and enjoy!!

Crockpot Stroganoff with Swiss Chard

Paleonadime.blogspot

Ingredient List:

  • 1 1/2lbs stew meat
  • 1 onion, diced
  • 10 oz package of sliced mushrooms
  • 2 TB Worcestershire sauce
  • 1 TB Ketchup
  • 1 1/2 cups beef broth
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1/3 cup almond meal
  • 4 TB water
  • 3/4 cup plain yogurt (or sour cream)
  • 1 TB arrowroot powder to thicken sauce (optional)
  • 2 cups Swiss chard chopped

Directions:

1. Add the onion, meat, garlic powder, S&P to the crockpot. In a separate bowl mix together the Worcestershire, ketchup & beef broth & pour over the meat . Stir to combine. Cover & cook on low for 7-8 hours.

2. About 30 minutes before serving, mix to- gether the almond meal and water, and add to the crockpot. Add the mushrooms and chard, and 1/2 cup of yogurt. Right before serving, mix in the last 1/4 cup of yogurt. If your sauce needs some thickening, add up to 1 TB of arrowroot powder, and stir well to combine making sure not to leave any lumps!

3. Serve over spaghetti squash or grated cauliflower (go back to this recipe in the fall) for a Paleo diet for everyone else you can use the radiator or favorite cut of pasta…again Paleo’s would use a rice or quinoa pasta!

Arugula and Radish Pizza

Cooking Light & 2013’s favorite farm pizza

*For those of you who did NOT give this a whirl last year take my advice MAKE IT!!! We had posts on FB and people coming back for more dough and other ingredients to make it again!

Ingredient List:

Pizza Dough Rolled out into a 12” circle and prebaked

  •  2 TB EVOO
  •  1 1/2 cups shredded chicken breast
  • 1/3 cup ricotta cheese
  •  1.5 ounces crumbled goat cheese about 1/3 cup
  • 1/2 tsp of fresh ground black pepper
  • 1/4 tsp crushed red pepper
  • 2 TB white wine vinegar
  • 1 tsp Dijon mustard
  • 1 1/2 cups arugula
  • 1/2 cup VERY thinly sliced radish

Directions:

1. Place baking sheet in oven & preheat to 475 (keep baking sheet IN OVEN as it preheats)

2. Brush crust with 1 TB olive oil; top pizza evenly with shredded chicken & ricotta cheese. Sprinkle w/ goat cheese, black pepper & red pepper. Carefully place pizza on preheated baking sheet at 475 for 10 minutes.

3. Combine white wine vinegar, remaining 1 TB olive oil, and Dijon mustard in a medi- um bowl, stirring with a whisk. Add aru- gula & radish slices, toss to coat. Top pizza with arugula/radish mixture.

4. Slice into 8 wedges and DIG IN!!!

Ravioli with Swiss Chard in Brodo

Food52.com SERVES 2

Ingredient List:

  • 12 Ravioli (Casa Di Trevi)
  • 1 bunch Swiss Chard or other tender green- washed and chopped
  • 3 TB Olive Oil
  • 1 shallot finely chopped
  • 1/4 tsp red chili flakes
  • 1 cup tomato, chopped (you can use cluster tomatoes also)
  • 1.5 cups white wine
  • 1-2 TB butter

Directions:

1. Bring pot of water to boil for ravioli

  1. Heat large pan over medium heat, add 2 TBs olive oil and Swiss Chard, season with S & P, sauté until tender, about 3-4 min. Re- move from pan and set aside.

  2. Heat sauté pan over medium heat and add 1 TB olive oil . Sautee shallots until tender. Add chili flakes and tomato, Sautee about 1 minute. Add white wine and bring to low simmer until harshness of wine has cooked off and sauce has reduced somewhat
  3. Add Swiss chard back to sauce and bring back up to a low simmer. Taste and season as needed. This will be quite brothy.
  4. Turn off heat and whisk in 1-2 TB butter
  5. Cook ravioli as directed
  6. Split Swiss Chard and broth into two large heated pasta bowls top with 6 ravioli each.