Radish, Arugula, and Red Onion Salad with Tangerines
Adapted from www.epicurious.com
Crunchy and vibrant, this salad is flavorful and refreshing.
2 tangerines
2 Tbs. radishes, finely chopped
12 radishes, thinly sliced
1 Tbs. red onion, chopped
1/2 c. red onion, thinly sliced
1 Tbs. lemon juice
1/4 c. olive oil
coarse salt
black pepper
1 fennel bulb, thinly sliced
3 c. arugula, chopped
1/4 c. mint
Directions: Finely grate 1 teaspoon worth of rind from the tangerines, place in a small bowl and set aside. Use a sharp knife to slice the top and bottom from each tangerine, then remove all peel and white pith, following the curve of the fruit. Slice vertically in half, then crosswise into 1/4-inch slices. Place in a large bowl and set aside.
Add the finely chopped radishes, the chopped red onion, and lemon juice to the bowl of tangerine peel, stir to combine, and let rest for 5 minutes. Slowly whisk in the olive oil. Season to taste with salt and pepper.
Place the sliced radish, sliced onion, fennel, arugula, and mint in the bowl with the sliced tangerines. Sprinkle with salt and toss to combine. Drizzle the dressing over the salad, and toss to coat. Transfer to a serving bowl, and enjoy.
Chimichurri Noodles with Shrimp, Sweet Corn, Seared Tomatoes
Adapted from www.dinnerwasdelicious.com
Light zucchini noodles are tossed with a sauce that’s similar to pesto— made with lemon, parsley, and garlic, it is a bright, flavorful sauce that’s good on everything. For a taste of summer in the dark days of winter, keep the extra sauce this recipe makes in the freezer.
1 1/2 c. fresh parsley, chopped
1/4 c. lemon juice
2 Tbs. red wine vinegar
2 cloves garlic, minced
2 Tbs. dried oregano
2 tsp. crushed red flakes
2/3 c. olive oil
salt
pepper
2 zucchini, noodled
1 corn ear, kernels removed
1 c. grape tomatoes, halved
8 oz. shrimp
Directions: Combine the parsley, lemon juice, vinegar, garlic, oregano, crushed red pepper, and 2/3 cup olive oil in the bowl of a food processor. Process until it forms a sauce, but is still full of texture. Taste and season with salt and pepper. Set aside.
Use a mandoline, julienne peeler, or (best!) a spiralizer to make long thin strips of the zucchini. Place in a large bowl and toss with enough of the chimichurri to coat. Set aside.
Place the corn kernels in a large bowl. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Place the tomatoes, cut side down, in the skillet and sear until they begin to soften and turn golden. Add to the bowl of corn. In the same skillet, sear the shrimp over medium-high heat about 1 minute on each side, until pink and opaque. Season with salt and pepper and add to the bowl of tomatoes and corn. Add the zucchini noodles to the pan, and toss over medium heat until just warmed. Transfer the zucchini noodles to the bowl of tomatoes, corn, and shrimp, drizzle with another dollop of chimichurri, and toss to combine.
Serve immediately, with more chimichurri at the table if you like.
Tortilla Espanola with Summer Squash
Adapted from www.honestfare.com
This egg dish is excellent cold or at room temperature, so it’s a nice make-ahead option for brunch, a potluck, or a weeknight dinner. You’ll need to flip it partway through cooking, so a nonstick or very well-seasoned pan is essential.
10 eggs
1/2 c. milk
salt
olive oil
1 yellow crookneck squash, sliced
1 zucchini, sliced
1/2 yellow onion, chopped
1/2 c. flat-leaf parsley, chopped
2 cloves garlic, minced
black pepper
Directions: In a large bowl, whisk the eggs until frothy with the milk and 1/3 teaspoon of salt. Set aside.
Coat a nonstick skillet in a generous amount of olive oil and heat over medium heat. Add the squash, onion, parsley, and garlic, and season with salt and pepper. Sauté until tender. Pour in the eggs, and cook for 1-2 minutes. Use a plastic spatula or wooden spoon to press against the perimeter of the tortilla to let more raw egg pour into the pan. Continue to do this while it’s cooking. When the eggs are about 80% set, firmly place a large plate on top of the skillet. Carefully and quickly, while holding the plate tight against the pan, flip it over. Then slide the tortilla back into the pan so the less-cooked side can finish cooking. Continue to cook for an additional 2 minutes, then flip the tortilla onto a clean serving dish. Serve hot, or let it cool to room temperature, or refrigerate.
Pasta with Caramelized Onions and Bitter Greens
Adapted from www.marthastewart.com
This pasta dish is hearty, wholesome, and delicious. The onions give the greens rich depth of flavor, so if you’re normally put off by greens, this might just change your mind!
1 Tbs. olive oil
1 1/2 Tbs. butter
4 onions, chopped
1 tsp. sugar
4 c. broth
salt
pepper
1 lb. fettuccine
1/2 lb. mustard greens, chopped
Directions: Heat oil and butter in a large heavy skillet over medium-high heat. Add the onions to the pan and sprinkle with sugar. Cook, stirring just once or twice, until well browned, 10-12 minutes. Reduce the heat to low, and continue to cook, stirring occasionally until very soft and tender, about 10 more minutes.
Transfer the onions to a bowl and set aside. Pour the broth or water into the skillet and bring to a boil over high heat. Cook, scraping the bottom of the pan, for 10 minutes. Season to taste with salt and pepper.
Cook the pasta in plenty of boiling salted water until a bit under-done. Drain. Add the pasta to the skillet, then add the greens. Cook, covered, until the greens are wilted, about 1 minute.
Divide among 4 bowls and serve topped with the reserved onions.
Roasted Fennel
Adapted from Harmony Valley
A simple and delicious Eat Local Challenge recipe.
2 fennel bulbs, sliced in half
4 Tbs. oil
1/2 tsp. salt
1 pinch black pepper
Directions: Preheat an oven to 400ºF. Take the fennel bulbs and slice them in half from top to bottom, so you get two mostly flat halves. Place these halves in a baking dish or on a cookie sheet and drizzle with the oil. Sprinkle the salt and pepper over the bulbs. Place in the oven and roast or 15-20 minutes. If the bulb starts to dry out or become tough, pull them out of the oven and wrap in aluminum foil. This will essentially act as a steamer, resulting in a softer, delicious fennel bulb!
