Salad with New Potatoes and Pickled Spring Onions

From the Smitten Kitchen

I realized as I was editing photos for this post that they reminded me of something else, and that I’d likely been inadvertently influenced by Heidi Swanson’s Mostly-Not-Potato Salad from her incredible book, Super Natural Everyday. Great minds think alike! Heidi’s version is a bit different, including tofu, celery, cucumber, green beans, chive and dill, but I love that it also gives a the classic potato salad a makeover, and reprioritizing. I could imagine delighting in them both all summer.

Ingredients

2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
1 pound asparagus
1/4 pound sugar snap peas, green beans or other spring pea
4 small-to-medium radishes, thinly sliced

Pickled spring onions
3 spring onions (about 6 ounces)
1/4 cup white wine vinegar
1/4 cup water
1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
1 1/2 teaspoons sugar

Sharp mustard vinaigrette
1/4 cup olive oil
2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
2 teaspoons smooth Dijon mustard
2 tablespoons white wine vinegar
Salt and freshly ground black pepper to taste

Directions

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Pork, Cabbage & Spinach Stir-Fry (you can sub tofu, tempeh, chicken, beef etc. for pork)

Ingredients

• 1 pork tenderloin (3/4-lb.)                                          
• 4 cups sliced cabbage
• 3 tablespoons EACH soy & hoisin sauce                        
• 4 cups spinach
• 1/2 cup chicken broth                                                 
• 5 cups hot cooked rice
• 2 tablespoons minced garlic, divided                             
• 1-1/2 cups sliced green onions
• 1 Tb. teaspoons minced peeled fresh ginger, divided     
• 1 teaspoon cornstarch
• 2 cups sliced shiitake mushroom caps                          
• 1 tablespoon vegetable oil (or sesame)
• 1/4 teaspoon crushed red pepper                

Directions

Trim fat from pork [or other protein] cut into strips. Put pork, 2 Tbs. soy sauce, 2 tsp. garlic & 1 tsp. ginger in a bowl. Cover; marinate in refrigerator 2 hours. Put 1 Tbs. soy sauce, 2 tsp. garlic, 1 tsp. ginger, broth, hoisin sauce & cornstarch in a bowl; stir with a whisk. Heat oil in a wok or skillet over medium-high heat. Add 2 tsp. garlic & crushed red pepper; stir-fry 30 seconds. Add mushrooms & onions, cabbage stir-fry 3 minutes. Add broth mixture & spinach; bring to a boil. Cook 1 minute or until mixture is thick. Serve over rice. Serves 5. [You could also do vegetables in this order, but cook sauce in separate sauce-pan and combine at very end to avoid over-cooking vegetables].

Spiced Squash, Lentil, and Spinach Salad

--loosely adapted from Bon Appetit
 
From Katherine Deumling of Cook With What You Have

This is my idea of a perfect fall/winter dish.
 
Ingredients
 
¾ cup French green lentils
2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
3 teaspoon olive oil, divided
1 teaspoon ground cumin
1 ½ teaspoons smoked Spanish paprika
1 teaspoon kosher salt
4 cups spinach, torn or roughly chopped
2-3 ounces feta or soft goat cheese, crumbled
1 – 1 ½ tablespoons red wine vinegar

Directions
Preheat oven to 375ºF.  Place squash on a baking sheet and toss with 2 tablespoons oil, cumin, paprika, and salt.  Roast 20 minutes.  Turn squash over.  Roast until tender, about 10 minutes.  Cool.
 
Meanwhile cook lentils in boiling salted water until tender but firm, about 30 minutes.  Drain and rinse under cold water.  Drain again.
 
Combine lentils, squash, and oil from baking sheet with spinach, half of goat cheese, mint, vinegar, and 1 tablespoon good olive oil.  Season with salt and pepper.  Sprinkle remaining goat cheese over. Serves 6-8 as a side.

"Creamy" Spinach Curry

From Martha Stewart

"This recipe recalls the popular Indian dish saag paneer. Its use of tofu instead of paneer, an Indian cheese, makes it lighter and more convenient."

Ingredients

• 2 tablespoons safflower oil
• 1 large onion, chopped
• 4 garlic cloves, sliced
• 1 1/2 teaspoons garam masala
• 14 1/2 ounces vegetable broth
• 6 bunches flat-leaf spinach (about 3 pounds), trimmed, washed, and chopped
• Coarse salt and ground pepper
• 1 package (12 1/2 ounces) extra-firm tofu
• 1/2 cup whole-milk Greek yogurt
• Cooked brown rice, for serving

Directions

Reduce heat to medium-low; simmer spinach until soft and liquid is mostly evaporated, about 30 minutes. Remove from heat and gently stir in tofu and yogurt; serve over rice.

Spinach Salad with Grilled Eggplant and Feta

Ingredients

1/2 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1 teaspoon minced garlic

2 teaspoons chopped marjoram or oregano

1 (1 1/4-pounds) eggplant, trimmed and cut into 8 (1-inch-thick) rounds

10 ounces baby spinach

1 cup crumbled feta (1/4 pound)

1/4 cup pine nuts (1 ounce), lightly toasted

Directions

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure . Whisk together oil, lemon juice, garlic, marjoram, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.  Brush both sides of eggplant slices with some of dressing. Season with 1/4 teaspoon each of salt and pepper. Oil grill rack, then grill eggplant, covered only if using a gas grill, turning occasionally, until tender, 12 to 15 minutes total. Cut into pieces. Toss spinach with enough dressing to coat and season with salt and pepper. Add eggplant, feta, and pine nuts and toss again.

·Eggplant can be grilled, in batches if necessary, in a lightly oiled hot grill pan over medium-high heat.

Tarragon Chicken with Fall Vegetables a la Chris

Chris, Bryan, and I just made this delicious dish using many CSA items. Here's what we did... 

Ingredients

• 2 chicken breasts
• 4-5 carrots
• 3 cups spinach
• 1 head broccoli
• 2 tablespoons butter plus half stick of butter
• 1 cup white wine
• 3-4 cups chicken stock
• 1 tsp *marmite optional (Chris favorite new ingredient- get some and use it in stews and soups)  
• Tarragon, preferably fresh, but we use dried
• Salt to taste 
• Rice of choice 

Directions 

Cut chicken breasts into four strips, brown each side in saute pan with butter, 3-4 minutes per side, salt while cooking. Reserve chicken breasts. Cut carrots in 1 inch cylinders. Using same pan, add chicken broth, 1 cup white wine, 1/4 cup sherry vinegar, 1/2 tablespoon marmite, cook for 5 minutes until slightly reduced.  Add carrots to broth, cook for 5-6 minutes until barely tender, add salt while cooking. Add broccoli florets, allow contents to steam for three minutes, careful not to overcook. Remove from heat. Begin roux in new saute pan. Melt butter, add 2 tablespoons flour, stir constantly to prevent clumps for at least 3 minutes. Pour roux into vegetables. De-glaze roux pan with 1/2 cup white wine, stir and scrape, add contents to roux and vegetables.  Turn combined contents to low, add chicken, mix cover and cook ON LOW for 3-5 minutes until just bubbling. Add spinach to mixture until just wilted. Serve over white or brown rice.  

 *Marmite is a yeast extract that chemically hits the same flavor receptors as MSG; some say it has great umami- or a rich savory taste. Eat it on toast with butter or put small amounts to enrich stews, crockpot recipes, pot roasts or sauces. 

Spicy Stewed Potatoes & Spinach with Buttermilk (Aloo chaas)

Ingredients

• 1 pound russet or Yukon Gold potatoes, peeled and cut into 2-inch chunks
• 2 dried red chiles, such as Thai, cayenne or chile de arbol, stemmed
• 1 cup boiling water 
• 1/2 cup firmly packed fresh cilantro 
• 4 large cloves garlic, peeled
• 3/4 teaspoon salt 
• 1 tablespoon canola oil 
• 1/4 teaspoon ground turmeric 
• 1/2 cup nonfat buttermilk 
• 1 tablespoon whipping cream 
• 8 ounces baby spinach   

Directions

1. Place potatoes in a medium bowl; cover with cold water to prevent browning. Place chiles in a small heatproof bowl and pour the boiling water over them. Set aside until they are reconstituted, about 15 minutes. Reserving the chile-soaking water, coarsely chop the chiles (do not seed).
2. Pile cilantro, garlic, salt and the chopped chiles in a mortar. Pound the ingredients to a pulpy mass with the pestle, using a spatula to contain the mixture in the center for a concentrated pounding. (Alternatively, mince the ingredients in a food processor.)
3. Heat oil in a large skillet over medium-high heat. Add the spice paste and cook, stirring, until the garlic is honey-brown and the chiles are pungent, 1 to 2 minutes. (Make sure to use adequate ventilation.) Drain the potatoes and add along with turmeric; cook, stirring to coat the potatoes with the yellow spice, about 30 seconds. Pour in the reserved chile-soaking water and scrape the pan to loosen any browned bits; bring to a boil. Reduce heat to a gentle simmer, cover and cook, stirring occasionally, until the potatoes are fork-tender, 15 to 20 minutes.
4. Whisk buttermilk and cream in a small bowl.
5. When the potatoes are tender, pile the spinach leaves over them, cover and cook until the spinach is wilted, 3 to 4 minutes. Remove from the heat and stir in the buttermilk mixture.

Spinach Florentine

Ingredients

• 8 oz. egg noodles
• 1/2 teaspoon dried oregano
• 2 tablespoons butter
• 1/4 teaspoon pepper
• 1/4 cup shallot, thinly sliced
• 1/2 bunch spinach, rinsed & squeezed dry
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 3/4 teaspoon salt
• 1 teaspoon grated lemon zest

Directions

Cook noodles according to package directions; drain. In a skillet, melt butter over medium-high heat. Add shallot, garlic, salt, oregano & pepper. Cook until shallot softens. Stir in spinach; cook, stir often, until heated through. In bowl, combine spinach mixture with juice, zest & reserved egg noodles. Serves 4.

Homemade Aioli with Scapes

Homemade Aioli 

From Katherine Deumling of Cook With What You Have

Aioli is basically garlicky mayonnaise. Green garlic lends itself very well to this technique since it’s milder and sweeter than mature garlic. Traditionally it’s made with mature garlic so use whatever you have. Homemade aioli takes about 5 minutes to make and keeps well for a week. I’ve always made it by hand but I know it works really well in the food processor too so by all means use that if you want. It’s so delicious and endlessly useful and adaptable. Potato salad, deviled eggs, egg salad, sandwiches, spread for grilled fish, dressing for anything.

Ingredients

• 2 eggs yolks
• 1-3 stalks green garlic or garlic scapes 
• Salt and pepper
• 1 teaspoon Dijon-style mustard
• 3 teaspoon lemon juice or more to taste
• about 1 ½ cups oil. I use a combo of two thirds neutral oil like Sunflower and one third good tasting olive oil. If you use all olive oil it tends to be too bitter and strong.

Directions

Mince 2-3 stalks of green garlic (the tender parts—trim off anything that seems at all fibrous)

as finely as you can with a sharp knife for mince in a food processor.

Whisk the garlic into the eggs yolks with the lemon juice, mustard and salt and pepper. Then very slowly start adding the oil, almost drip by drip for a bit until you things get nice and emulsified. Then you can start adding the oil in a thin stream, whisking all the while (or do the same in the food processor).

Traditionally aioli is served as a dip with raw and steamed vegetables. This week it could be carrots and turnips and radishes – raw or quickly blanched or steamed. It’s good with chickpeas, potatoes, asparagus, etc. It’s also wonderful with grilled foods, in a sandwich or spooned in soup or pasta or used instead of mayonnaise in deviled eggs.

Purple Potato Salad

Ingredients

2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste

Directions
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/purple-potato-salad-recipe/index.html?oc=linkback

Potato, Green Cabbage, and Leek Soup with Lemon Crème Fraîche

Ingredients

• 1/2 cup crème fraîche or sour cream
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon finely grated lemon peel
• 2 tablespoons (1/4 stick) butter, divided
• 1 tablespoon extra-virgin olive oil
• 6 cups diced green cabbage (1/2-inch dice; from about 1/2 medium head)
• 3 cups chopped leeks (white and pale green parts only; 3 to 4 large)
• 3 large garlic cloves, pressed
• 3 cups 1/2-inch cubes peeled Yukon Gold potatoes (about 1 1/4 pounds)
• 1 2 x 2-inch piece Parmesan cheese rind (optional)
• 1 Turkish bay leaf
• 6 cups (or more) low-salt chicken broth
• 2 tablespoons chopped fresh chives (for garnish)

Directions

Whisk crème fraîche, lemon juice, and lemon peel in small bowl to blend. Cover and chill.

Melt 1 tablespoon butter with 1 tablespoon olive oil in heavy large pot over medium-high heat. Add cabbage; sprinkle lightly with salt and freshly ground black pepper and sauté until cabbage is almost tender but not brown, 6 to 8 minutes. Using slotted spoon, transfer 1 cup cabbage to small bowl and reserve for garnish.

Add 1 tablespoon butter to pot with cabbage; add leeks and garlic. Sauté over medium heat until leeks soften slightly, about 3 minutes. Stir in potatoes, Parmesan rind, if desired, and bay leaf. Add 6 cups broth; bring to boil. Reduce heat to medium-low; cover and simmer until all vegetables are tender, 20 to 25 minutes. Discard Parmesan rind, if using, and bay leaf. Working in batches, puree soup in blender until smooth. Return puree to pot. Simmer until heated through, adding more broth by 1/4 cupfuls to thin soup to desired consistency. Season with salt and pepper. Ladle soup into bowls. Top each serving with some of reserved sautéed cabbage. Drizzle crème fraîche mixture over soup; sprinkle with chives and serve.

Leek, Potato and Celeriac Soup

Ingredients

• ¼ cup Butter 
• 4 Leeks; roots & tops removed 
• 3 mediums Potatoes; scrubbed and cut into 1/2" slices 
• 1 Celeriac knob; peeled and cut into 1" chunks 
• 4 cups Chicken or vegetable stock 
• Thyme, basil and/or marjoram (Fresh), to taste

Directions

Melt butter in stockpot. Slice leeks into 1/4-inch slices and add to stockpot. Saute for 5 minutes until golden. Add potatoes and celeriac and saute for 5 minutes. Cover and cook for 3 minutes. Stir in 1 cup stock, cover and continue to cook until potatoes are tender, about 25 minutes. Remove from heat. Pour vegetables and stock into a food processor or blender and puree. Return puree to stockpot and add remaining stock and herbs. Cover and simmer for 15 to 20 minutes. Serve hot.

Mustard Roasted Potatoes

From Smitten Kitchen

Adapted from Gourmet, December 2007

Ingredients

• Nonstick vegetable oil spray
• 1/2 cup whole grain Dijon mustard
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons (1/4 stick or 1/2 ounce) butter, melted
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 teaspoon finely grated lemon peel
• 1 teaspoon coarse kosher salt
• 3 pounds 1- to 1 1/2-inch-diameter mixed unpeeled red-skinned and white-skinned potatoes, cut into 3/4-inch-wide wedges

Directions

Position 1 rack in top third of oven and 1 rack in bottom third of oven and preheat to 425°F. Spray 2 large rimmed baking sheets with nonstick spray. Whisk mustard, olive oil, butter, lemon juice, garlic, oregano, lemon peel, and salt in large bowl to blend. Add potatoes; sprinkle generously with freshly ground black pepper and toss to coat. Divide potatoes between prepared baking sheets, leaving any excess mustard mixture behind in bowl. Spread potatoes in single layer. Roast potatoes 20 minutes. Reverse baking sheets and roast until potatoes are crusty outside and tender inside, turning occasionally, about 25 minutes longer.

Transfer potatoes to serving bowl. Makes 10 servings

Do ahead: Can be made 2 hours ahead. Let stand on baking sheets at room temperature. Rewarm potatoes in 425°F oven 10 minutes.

Salad with New Potatoes and Pickled Spring Onions

From the Smitten Kitchen

I realized as I was editing photos for this post that they reminded me of something else, and that I’d likely been inadvertently influenced by Heidi Swanson’s Mostly-Not-Potato Salad from her incredible book, Super Natural Everyday. Great minds think alike! Heidi’s version is a bit different, including tofu, celery, cucumber, green beans, chive and dill, but I love that it also gives a the classic potato salad a makeover, and reprioritizing. I could imagine delighting in them both all summer.

Ingredients

• 2 pounds small new or fingerling potatoes (I used a mix of reds and yukon golds)
• 1 pound asparagus
• 1/4 pound sugar snap peas, green beans or other spring pea
• 4 small-to-medium radishes, thinly sliced

Pickled spring onions

• 3 spring onions (about 6 ounces)
• 1/4 cup white wine vinegar
• 1/4 cup water
• 1 tablespoon kosher salt (I use Diamond brand; use less if you’re using Morton or table salt)
• 1 1/2 teaspoons sugar

Sharp mustard vinaigrette

• 1/4 cup olive oil
• 2 tablespoons whole grain mustard (both Roland and Maille make a whole seed one I’m tremendously fond of)
• 2 teaspoons smooth Dijon mustard
• 2 tablespoons white wine vinegar
• Salt and freshly ground black pepper to taste

Directions

Place potatoes in a medium saucepan and cover with one inch of water. Bring to a boil and cook for about 15 minutes, or until the tip of a knife easily pierces through a potato. Drain the potatoes and let them cool until they’re almost room temperature. You can hasten this by covering them with cold water, and replacing the water a few times as it warms up.

Meanwhile, pickle your spring onions. Whisk vinegar, water, salt and sugar together in the bottom of a small container with a lid until the salt and sugar dissolve. Slice the bulbs and paler green parts into very thin coins and submerge them in the vinegar mixture. Cover and put in fridge until you’re ready to use them; if you can put them aside for an hour or even overnight, even better. Reserve the onion greens.

Refill the saucepan you used for the potatoes (here’s to fewer dishes!) with salted water and bring it to a boil. Prepare an ice bath, a large bowl with ice and water in it. Trim the tough ends off the asparagus. Once the water is boiling, add the asparagus. One minute later, add the sugar snap peas. Two minutes later, drain both together then dump them in the ice bath until chilled. Drain the vegetables and spread them out on towel to absorb excess water.

Slice the cooked asparagus spears and sugar snaps into 1/2-inch segments and place them in a large bowl. Chop potatoes into moderate-sized chunks and add them to the bowl. Cut the radishes as thinly as possible, with a mandoline if you have one. If they’re especially big (mine were), you can first quarter them lengthwise. Cut some of the reserved onion greens into thin slivers (no need to use all of them, as the onion flavor might take over) and add them to the bowl.

When you’re ready to serve the salad, or an hour or two in advance, whisk the dressing ingredients and toss it with the vegetables, to taste. (You may find you don’t want to use all of it.) Stir in as many pickled onion coins as you please, save the rest for anything and everything. Season with salt and freshly ground black pepper, o taste. Eat and enjoy!.

Do ahead: Pickles can be started in the day or days before. Potatoes can be boiled and chilled in fridge overnight, as can other vegetables. Vinaigrette can be made in advance as well, but I might wait until the last minute to toss it with the vegetables as the vinegar, over a long sitting time, can ever-so-slightly discolor the cut edges of the asparagus and beans.

Black Bean, Quinoa, and Peppers salad

Ingredients

• 2 pounds black beans
• 1/2 or 1 serrano pepper
• 1 pound corn kernels
• 3 roasted poblano peppers, seeds and skin removed
• 3 roasted red peppers, seeds and skin removed
• 3 small yellow onions or 2 large one
• 1 cup cotija cheese (or other hard cheese, grated, or crumbled salty softer cheese like feta)
• 1/4 cup lime juice
• 1/2 cup olive oil
• 1 cup quinoa
• 1/2 cup minced cilantro
• 1 teaspoon cumin 

Directions

Wash and drain the beans and put them in a saucepan. Cut up the pasilla pepper (or jalapenos, if using them) and add to the pot. Make the pieces large so you can retrieve them later.  Cover the beans with water by 1" in a saucepan, bring to a boil, reduce to a simmer and cook until tender, but not mushy, maybe 15-20 minutes. Drain and remove the peppers from the beans. Dice the poblano, red peppers and onions all to about 1/2 inch pieces. Rinse the onion in a strainer under cold water to remove some of the sulfurous bite. In a dry skillet, roast the corn until it browns over high heat, stirring and tossing frequently, but don't burn it. Take the corn out when you have some nice brown spots on most kernels. Mince the garlic and put it in the skillet with a teaspoon of olive oil for about two minutes over high heat - just enough to soften it up, not enough to burn it or caramelize. In a small pot, combine one cup of quinoa with a cup and a half of water. Bring to a boil, reduce to a simmer, and cook until all the water is absorbed - maybe 12 minutes. Mix the corn, peppers, onions, quinoa, garlic, and beans together and toss well. Add the olive oil, cheese, lime juice, cumin, and cliantro. Salt and pepper to taste. Put in a refrigerator to cool for at least an hour before serving. If you'd like, add diced avocado, tomato, mango, or papaya as mentioned earlier.

Fresh Salsa

From Katherin Deumling of Cook With What You Have

You have many of the ingredients for the sweetest, freshest and most savory salsa in your share this week. I made this recently for a crowd and it was devoured and enjoyed even by those who purportedly don’t like spicy salsa. The jalapenos are so flavorful and subtly spicy.

2 large tomatoes, washed, cored and finely chopped or diced (or if using cherry tomatoes, quartered)

½ - 1 jalapeno, finely minced (de-seed the pepper if you’re unsure of your comfort with the heat level—my guess is that you can leave the seeds in, for at least part of it)

2 tablespoons, finely chopped red onion

1-2 tablespoons chopped, roasted poblano pepper (see note below) (optional)

¼ cup cilantro, well washed and dried and chopped

1 small clove garlic, minced and then mashed with some coarse salt and the side of a chef’s knife into a paste (or just mince)

Sea salt

Mix everything together well and adjust seasoning with salt. Serve with chips or with fish tacos or any kind of tacos or with quesadillas or as a side for grilled fish or vegetables or pretty much anything. 

Poblano and Jalapeno Notes

 From Katherine Deumling of Cook With What You Have

• If you get poblano chilies (referred to as Ancho chilies once dried) in your share this week you’re in for a treat. You’ll want to roast them either under the broiler or on a grill or directly over the gas burner on your stove until blackened. Cover in a bowl until cool and then peel and seed. Now you can add them, finely chopped to the salsa above, to an egg scramble or frittata or to any soup or sauce. They vary in heat level so taste a little before you add the whole thing so you know what you’re in forJ!

• The jalapenos can be added cooked or raw to many of the dishes in this week’s packet in addition to the salsa—you could add some to the paella when you’re sautéing the onion and garlic, you could add some to the tomato sauce for a lovely little kick or to the cucumber salads. The peppers add a lovely depth and subtle heat.

• Add finely minced jalapenos to a creamy salad dressing (using equal parts mayo and Greek yogurt, some lemon juice or vinegar, a bit of minced garlic, etc. ) and toss it with chopped lettuce, diced red onion and lots of halved cherry tomatoes. 

Pepper and Eggplant Sauté for Pasta, etc.

This is less of a recipe and just an idea for a good treatment of these two items. By all means add some spicy pork sausage if you’d like—it’s a great combination.

Dice the eggplant (no need to salt, soak and drain as many recipe say—these are tender, fresh eggplants and I generally think that step is unnecessary). Clean and cut the peppers into 1-inch long strips. Saute both in a large skillet generously coated with olive oil over high to medium-high heat until browned and tender. Add 1 -2  cups diced tomatoes (depending on how saucy you want it) and bring to a simmer. Cook gently for about 10 minutes until the tomatoes reduce. Turn down heat and cover if the veggies start getting to dark. Salt to taste.

Add some minced garlic a minute or two before the veggies are done. Serve with a sprinkling of chopped parsley and a drizzle of good olive oil, tossed with pasta, on toasted bread, over rice, as a side to grilled meat or fish. . .

Chile Relleno Tart

Crust

• 1 cup all purpose flour
• 3/4 cup blue cornmeal* or yellow cornmeal
• 1 teaspoon salt
• 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
• 4 tablespoons (about) ice water

Filling

• 3 large fresh poblano** or New Mexico chilies
• 1 cup grated Gruyère cheese
• 1 cup grated mozzarella cheese
• 4 large eggs
• 3/4 cup whipping cream
• 3/4 cup crumbled soft fresh goat cheese (such as Montrachet), room temperature
• 1/4 cup ( 1/2 stick) butter, room temperature
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup grated Colby cheese

*Blue cornmeal is available at natural foods stores and some specialty foods stores.
**A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

For crust: Combine 1 cup flour, 3/4 cup cornmeal and 1 teaspoon salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Blend in water by tablespoonfuls until mixture forms moist clumps. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
Preheat oven to 375°F. Lightly butter 11-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of prepared pan; trim to fit, reserving scraps. Place pan on heavy baking sheet. Bake until crust is set and edges begin to brown, about 20 minutes. If crust cracks, gently press small bits of reserved dough into cracks. Transfer pan to rack and cool.

For filling: Char chilies over gas flame or under broiler until blackened on all sides. Seal in paper bag and let stand 10 minutes. Peel, seed and chop chilies.
Preheat oven to 375°F. Sprinkle Gruyère and mozzarella over bottom of crust. Sprinkle chilies over cheese. Combine eggs, cream, goat cheese, butter, salt and pepper in processor; blend well. Pour into crust. Sprinkle with Colby cheese.
Bake tart until filling is golden brown and set, about 25 minutes. Transfer to rack and cool slightly. (Can be prepared 8 hours ahead. Cover and refrigerate. Bring to room temperature before serving.) Serve warm or at room temperature.

Green Chile Cornbread

From Simply Recipes 

Ingredients

• 1 cup plus 2 Tbsp cornmeal
• 1 cup all purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 Tbsp baking powder
• 1/4 cup sugar
• 1/2 cup (1 stick) softened unsalted butter
• 1/2 cup sour cream
• 2 eggs
• 1 3/4 cups milk
• 2 cups of chopped, roasted green Anaheims
• 1 cup corn (frozen is fine, fresh is better)
• 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)

Directions

Preheat oven to 400°F. Grease a 8x12 inch baking dish.

In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.

Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.

Yield: Makes about 12 serving pieces.