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keep cool summer recipes

August 8, 2018

Our first box of summer has arrived in all of it's glory: bursting with color and texture and full of possibilities. Now that the temperatures are hovering around heat wave heights, we are doing our best to avoid heating up our kitchens. We're thinking cold soups, salads - the simplest recipes to make quick and delicious use of the fresh produce.  If you are interested in joining us this summer there's still time.  Simply select a minimum of 4 dates and we will pro-rate your pick-ups. You don't want to miss the summer bounty!  Meanwhile - here are three keep cool recipes for the start of summer.

 

Your BOX

July 13, 2018

 

Vegetables

Carrots

Cucumber

Black Eggplant*

Tuscan Kale

Scallions

Zucchini*

 

Fruit

Cantaloupe*

 

Farm Fresh Eggs

 

*standard and family shares only

recipes

 

KALE Market Salad with SCALLION dressing

 

Heidi Swanson| 101 Cookbooks

 

INGREDIENTS

Scallion Dressing:

1/4 cup scallions (or 2 stalks green garlic),

rinsed and chopped  

1/4 teaspoon fine grain sea salt, plus more to taste 

2 tablespoons fresh lemon juice 

1/3 cup / 80 ml extra virgin olive oil 

2 tablespoons ripe avocado 

1 teaspoon honey, or to taste 

fresh pepper to taste

 

1/2 bunch kale, destemmed, torn into pieces

1 cup / 5.5 oz cooked farro or wheat berries (semi-pearled or whole)

4-5 carrots, very thinly sliced

1 small bulb of fennel, transparently sliced

1 avocado, cut into small cubes

a big handful of almond slices, toasted

 

Serves 4 

 

INSTRUCTIONS

Make the dressing by using a hand blender or food processor to puree the scallions, salt, lemon juice, olive oil, avocado, honey, and pepper until smooth. Taste, and adjust with more salt, or honey, or lemon juice.

Before you're ready to serve, combine the kale with about half of the dressing in a large bowl use your hands to work the dressing into the kale, softening up the kale a bit in the process. Add the farro, carrots, and fennel, more dressing, and a couple pinches of salt, and toss again. Taste, and add the last of the dressing if needed. This salad is best heavily dressed. Add the avocados and almonds and give one last gentle toss.

 

 

Chilled CUCUMBER and avocado soup

Martha Stewart 

Photo: Yunhee Kim

 

INGREDIENTS

2 cucumber

2 avocado

2 cups buttermilk

2 tbsp fresh lemon juice

1 clove garlic chopped fine

2 handfuls of ice

1/2 - 1 cup cold water

1/2 tsp salt

1/4 cup chopped dill

 

Serves 2-4

 

INSTRUCTIONS

Halve and pit two avocados. With a spoon, scoop out flesh of one and a half avocados and transfer to a blender. Peel then halve the cucumbers.  Scoop and discard seeds, chop roughly and transfer to blender with buttermilk, lemon juice, garlic,  2/3 of dill, salt, and ice. Puree until smooth.  Thin with water to desired consistency. Dice the final half avocado,  and garnish each serving with remaining dill and diced avocado.

 

 

Herby ZUCCHINI with Semolina Porridge

 

Yotam Ottolenghi | The Guardian

Photo: Louise Hagger

INGREDIENTS

3 1/2 tbsp unsalted butter

5 garlic cloves, peeled and thinly sliced

2.5 lb large zucchini, trimmed, cut in half lengthways, then thinly sliced widthways 

Salt and black pepper

1/2 lb frozen peas, defrosted

handful of basil leaves, roughly shredded

leave from 2 stems of tarragon

Finely grated zest of 1 lemon

2 tbsp pine nuts, lightly toasted

1 tbsp olive oil, to serve

 

For the semolina porridge

4 cups whole milk

1 cup plus 1 tbsp semolina

1/4 cup pecorino, grated 

 

Serves 4-6

 

INSTRUCTIONS

Put the butter in a large saute pan for which you have a lid, and put it on a medium-high heat. Once the butter has melted, add the garlic and fry for a minute or two, until it starts to brown.

Add the zucchini, three-quarters of a teaspoon of salt and a good grind of pepper, and cook for five minutes, stirring often, until zucchini start to soften. Reduce the heat to medium-low, cover and leave to cook for five minutes. Stir in the peas and warm through for a minute, until the peas are cooked, then take off the heat, stir in the herbs and lemon zest, and set aside while you make the porridge.

Put the milk and 2.5 cups water in a medium saucepan, and add three-quarters of a teaspoon of salt and a generous grind of pepper. Bring to a boil on a medium-high heat, then add the semolina and whisk continuously for three to four minutes, until smooth and thick, like porridge. Turn off the heat and stir in 3/4 of the pecorino.

Divide the porridge between shallow bowls and top with the zucchini and peas. Finish with the pine nuts, a sprinkling of the remaining pecorino and a drizzle of oil.

 

 

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