Blueberry Crisps
Adapted from www.saveur.com
These delicious little blueberry pots topped with a yummy crumble are so easy to make! Serve with crème fraiche or vanilla ice cream.
14 Tbs. sugar
6 Tbs. flour
1/4 c. rolled oats
1/4 c. light brown sugar
1/4 c. walnuts, chopped
1 tsp. lemon zest
2 tsp. lemon juice
3/4 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. cinnamon
4 Tbs. butter
4 c. blueberries
2 Tbs. cornstarch
2 tsp. brandy
crème fraiche
vanilla ice cream
Directions: Preheat oven to 350˚F. Place four 6-oz. ceramic ramekins on a baking sheet lined with parchment paper.
In a medium mixing bowl, mix together 6 Tbs. of the sugar, the flour, oats, brown sugar, walnuts, lemon zest, 1/4 tsp. of the vanilla extract, and the cinnamon. Use your fingers to work the butter into the flour and sugar mixture until crumbly. Place the crumble topping in the freezer to chill for 30 minutes.
In a large bowl, combine the remaining 8 Tbs. of sugar with the salt, lemon juice, and the last 1/2 tsp. of vanilla extract. Stir in the blueberries, cornstarch, and brandy. Divide the berry mixture between the ramekins, then top each ramekin with the crumble topping. Bake until the topping is browned and the berries are bubbling, about 35-40 minutes. Serve with crème fraiche or a scoop of vanilla ice cream if you’d like.
Carnitas with Tomatillo Salsa
Adapted from www.food52.com
Carnitas basically cooks itself. After four hours in the oven with garlic and chilies, it’s packed with flavor and makes a great meal served with warm corn tortillas and all the fixings.
10 lb. pork shoulder
4 dried chilies, minced
salt
black pepper
8 cloves garlic, minced
10 cloves
6 c. cilantro, chopped
4 red onions, diced
1 bunch radishes, sliced
6 limes
1 lb. tomatillos
1 avocado
24 corn tortillas
12 oz. queso fresco
Directions: Preheat the oven to 275˚F. Rub the pork all over with chilies, salt, pepper, and minced garlic. Dot with the cloves. Set in a large roasting pan, and cover with aluminum foil. Cook about 4 hours, until the meat is falling off the bone. Remove from the oven and let sit until cool enough to handle. Pull the meat off the bone and shred.
While the meat is cooking, combine the sliced radishes, a pinch of salt, and juice from 3 of the limes in a medium bowl. Set aside. This is best done about an hour before serving. Place 3/4 of the diced red onions in a large bowl, and fold in 4 cups of the chopped cilantro. Set aside to use as a garnish.
Turn on the broiler. Set the tomatillos on the rack of a broiler pan 1 to 2 inches from heat. Broil, turning once, until tomatillos are softened and slightly charred, about 7 minutes. Place in the bowl of a food processor. Add the juice from the remaining 3 limes, the last diced red onion, the last 2 cups of cilantro, and the avocado to the food processor. Pulse until puréed. Taste and add more salt or lime juice as needed.
Serve the carnitas with warmed tortillas, onion, and cilantro garnish, salted radishes, tomatillo salsa, queso fresco, and lime wedges.
Corn Pudding
Adapted from www.epicurious.com
This is a delicate dish, somewhat like a Mexican version of Southern spoon bread. It’s delicious with ham or grilled meats.
2 lb. corn
whole milk
6 eggs
1/2 c. sugar
6 Tbs. butter
3/4 c. flour
1 tsp. salt
1 tsp. baking powder
1 c. Monterey jack cheese, shredded
1 poblano chile, cut into strips
1/2 red bell pepper, cut into strips
Directions: Preheat oven to 350˚F. Lightly grease a 9×13-inch casserole and set aside. Place the corn in the bowl of a food processor and purée the corn with milk, no more than 1 cup, just enough to make a smooth purée. While the food processor is running, add the egg yolks one at a time, and process for 30 seconds after each one. With the processor still running, add the sugar a bit at a time and process for about 3 minutes, until the sugar is dissolved and the mixture is lighter in color. Add the butter and process until smooth. Transfer to a large bowl and set aside.
In a separate bowl, combine the flour, salt, and baking powder. Fold it into the corn mixture. Beat the egg whites until soft peaks form. Fold the egg whites into the corn mixture, then fold the shredded cheese into the corn mixture. Pour into the prepared casserole and top with strips of chile and red bell pepper. Bake until golden brown, about 45 minutes. Serve warm.
BLTs with Green Garlic Aioli
Adapted from www.epicurious.com
These are BLTs with a twist: pancetta, mizuna or arugula, and a light and fresh aioli made with green garlic.
1/4 c. olive oil
2 Tbs. green garlic
1/4 tsp. salt
3/4 c. mayonnaise
2 tsp. lemon juice
6 oz. pancetta
12 slices bread
1 bunch mizuna
3 tomatoes, sliced
Directions: Preheat oven to 450˚F. In a food processor, blend the olive oil, green garlic, and salt. Add 2 tablespoons of the mayonnaise and blend well. Transfer to a small bowl and whisk in the rest of the mayonnaise and the lemon juice.
Arrange the pancetta on two rimmed baking sheets in a single layer. Bake about 10 minutes, until crisp. Transfer to paper towels to drain.
Place toasted bread on a work surface and spread each slice with aioli. Arrange the mizuna on 6 of the slices of toast, then top with the tomatoes, then pancetta. Top with the remaining slices of toast, aioli side down. Slice each sandwich in half, and serve.
Corn, Cherry Tomato, Arugula and Blue Cheese Salad
Adapted from Bon Appetit Magazine
Sweet, juicy, crunchy, pungent, spicy, delicious. Unforgettable.
2 3/4 c. corn kernels
1 pint cherry tomatoes, chopped
4 stalks celery, chopped
1/2 red onion, chopped
1 oz. arugula, chopped
2 Tbs. balsamic vinegar
1/3 c. olive oil
1 c. blue cheese
Directions: Combine first 5 ingredients. Place vinegar in a small bowl and gradually mix in oil. Season to taste with salt and pepper. Add 3/4 c. blue cheese. Serve with salad and garnished with remaining cheese. Serves 6.
Fattoush Salad
Adapted from www.mamaslebanesekitchen.com.
This classic Lebanese salad packed with toasted pita, summer vegetables, and loads of herbs tends to be a hit with everyone, and is filling enough to serve as a meal.
5 pita
2 tsp. sumac
2 Tbs. olive oil
2 lb. tomatoes, cut into cubes
1 lb. Mediterranean cucumbers, sliced
1 bunch scallions, chopped
1 bunch fresh mint, chopped
1 bunch flat-leaf parsley, chopped
1/2 bunch radishes, sliced
1 green pepper, chopped
1 head romaine lettuce, chopped
3 cloves garlic, minced
1/3 c. olive oil
1/3 c. pomegranate molasses
1/2 c. lemon juice
salt
Directions: Preheat oven to 400˚F. Separate each pita loaf and slice into 1-inch squares. Spread onto baking sheets and drizzle with 2 tablespoons of olive oil. Sprinkle with 2 teaspoons of sumac. Toast in the oven for 3-5 minutes, until light brown. Remove from oven and set aside.
Combine the tomatoes, cucumber, scallions, mint, parsley, radishes, green pepper, and lettuce in a large bowl.
In a small bowl, whisk together the garlic, pomegranate molasses, lemon juice, remaining 2 tablespoons of sumac, and a pinch of salt. Drizzle in the 1/3 cup of olive oil and whisk to combine. Taste and add more salt as needed.
Add the toasted pita to the large bowl of vegetables, and gently toss to combine. Drizzle with dressing, and toss to coat. Serve immediately, so the bread doesn’t get soggy.
Garden Ratatouille
Courtesy of Katie O’Connell-Jones, Willy Street Co-op’s Owner Resources Coordinator
When the garden comes in this is the recipe to have on hand. It goes together quickly, and you can easily adjust the vegetables to make more if you have a bumper crop of tomatoes or peppers.
1 onion
4 cloves garlic, minced
5 Tbs. sunflower oil
3 c. eggplant, cubed
1 zucchini, sliced
1 red bell pepper, chopped
1 1/2 c. tomatoes, coarsely chopped
1 Tbs. fresh oregano, chopped
1 Tbs. fresh thyme, chopped
1 Tbs. fresh cilantro, chopped
salt
pepper
3/4 c. fresh basil leaves, chopped
Directions: In a large skillet, sauté the onion and garlic in 2 Tbs. of the sunflower oil over medium-low heat, until the onion is softened. Take care not to burn the garlic. Add the remaining oil raise the heat to medium-high. Add the eggplant and cook, stirring occasionally, for 8 minutes or until eggplant is softened. Stir in the zucchini and red bell pepper and cook over moderate heat, stirring occasionally for 10-12 minutes or until veggies are soft. Stir in oregano, thyme, cilantro, and salt and pepper to taste and cook for one minute. Stir in the basil and mix well.
In a large skillet, sauté the onion and garlic in 2 Tbs. of the sunflower oil over medium-low heat, until the onion is softened. Take care not to burn the garlic. Add the remaining oil raise the heat to medium-high. Add the eggplant and cook, stirring occasionally, for 8 minutes or until eggplant is softened. Stir in the zucchini and red bell pepper and cook over moderate heat, stirring occasionally for 10-12 minutes or until veggies are soft. Stir in oregano, thyme, cilantro, and salt and pepper to taste and cook for one minute. Stir in the basil and mix well.
Watermelon, Tomato, and Almond Gazpacho
Adapted from Small Plates and Sweet Treats: My Family’s Journey to Gluten-Free Cooking by Aran Goyaga.
Watermelon gazpacho is unexpected, and perfect for pulling out of the fridge when you’re craving something cool and refreshing.
2 c. diced watermelon
2 tomatoes
1/4 red onion, diced
2 Tbs. almond meal
1 Tbs. red wine vinegar
1 Tbs. olive oil
3/4 tsp. salt
1 cloves garlic, minced
1 oz. feta cheese, crumbled
Place the watermelon, tomatoes, red onion, almond meal, red wine vinegar, 1 tablespoon of olive oil, and salt in the bowl of a food processor or in a blender pitcher. Purée until smooth, then refrigerate for at least 1 hour (and up to two days). Stir and adjust seasoning if needed. Stir, then pour into bowls and serve topped with a drizzle of olive oil and crumbled feta.
