1 Tbs. butter
1 Tbs. olive oil
1 red onion, thinly sliced
2 small potatoes, thinly sliced
1 carrot, thinly sliced
3 to 4 c. (6 to 8 ounces) sorrel, stems removed
4 c. chard leaves
1 c. lovage or cilantro leaves, finely chopped
sea salt and freshly ground pepper
4 to 6 c. vegetable or chicken stock or water
lemon juice or white wine vinegar
1/3 c. crème fraîche or heavy cream
Warm the butter and oil in a soup pot. Add the onion, potatoes, carrot, sorrel, and chard, along with the water clinging to its leaves. Add 2/3 of the lovage and sprinkle 1 1/2 teaspoons salt over all. Cover and cook over low heat until the greens have collapsed and the potatoes are partially cooked, about 15 minutes. If the pan seems too dry at any point, add water in small amounts so that nothing burns. Add the stock or water, bring to a boil, and simmer, partially covered for 15 minutes. Puree or leave the soup with some texture. Stir in the remaining lovage. Taste for salt and season with pepper and lemon juice or vinegar to taste to bring out the flavors. Sometimes several adjustments are necessary to get it right. Stir in the crème fraîche and serve. Serves 4-6.
(from Local Flavors by Deborah Madison)
Showing posts with label cilantro. Show all posts
Showing posts with label cilantro. Show all posts
ZUCCHINI-CILANTRO DIP
2 medium zucchini or summer squash, trimmed, grated
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.
(from Bon Apetit March 1996)
1/2 teaspoon salt
1 cup plain yogurt
3/4 cup sour cream
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/4 cup chopped fresh cilantro
2 large garlic cloves, minced
1 teaspoon ground cumin
Generous pinch of cayenne pepper
Assorted cruditis
Pita bread, cut into triangles
Place grated zucchini in colander and sprinkle with salt. Let drain 30 minutes. Rinse zucchini. Drain well. Using kitchen towel, squeeze as much water from zucchini as possible. Whisk 1 cup yogurt, 3/4 cup sour cream, 2 tablespoons olive oil and 1 tablespoon vinegar in medium bowl until well blended. Mix in zucchini, cilantro, garlic, cumin and cayenne pepper. Season mixture to taste with salt and pepper. Cover dip and refrigerate 2 hours to blend flavors. (Can be prepared 1 day ahead. Keep refrigerated.) Transfer dip to serving bowl. Serve with cruditis and pita bread. Makes about 2 1/2 cups.
(from Bon Apetit March 1996)
TOMATILLO SALSA
1 lb tomatillos
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
5 cloves Tantré garlic
1 small bunch cilantro
2 shallots or 1 Tantré onion
4 tomatoes, chopped
½ tsp sugar
1 jalapeno pepper, stem and seeds removed
Finely chop all ingredients. Mix in glass bowl, cover, and refrigerate or serve fresh.
Use ripened red jalapenos for hot salsa, or zestify with juice from 1 lime. Makes about 4 cups.
(from Janet Majure’s Farm Fresh Recipes)
SPICY CORN KERNEL “PAN” CAKE
2 Tbs. vegetable oil
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa
Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.
(From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC)
3 heaping c. fresh corn kernels (cut from 6-8 ears)
2 Tbs. minced fresh basil, cilantro, or parsley
2 Tbs. minced green onion
1-2 Tbs. minced jalapeño or serrano pepper
3 Tbs. cornmeal
3 Tbs. flour
salt & freshly ground black pepper to taste
Garnish: fresh basil, cilantro or parsley
freshly made or bottled salsa
Preheat oven to 400 degrees. Measure oil into a heavy, ovenproof, medium-sized skillet (cast-iron is best) and heat pan in oven for 30 minutes. Combine remaining ingredients except the last two in a bowl, then press evenly into hot pan. (Don’t stir corn in the pan, or the crust won’t form properly.) Bake 25-30 minutes, until edges are brown and crispy. Run a spatula around the outer rim and underneath the corn cake to loosen it from the pan. Wearing hot pads, place a heat-proof serving plate face down over the pan and invert pan so the cake drops onto plate. Garnish with fresh herbs and serve with salsa. Serves 4.
(From Asparagus to Zucchini: A Guide to Farm-Fresh Seasonal Produce, MACSAC)
REDBOR KALE WITH RED BEANS, CILANTRO, AND FETA CHEESE
1 1/2 c. dried red kidney beans, soaked overnight
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 tsp. sea salt
1 white onion, finely diced
1 large bunch kale (any variety or collards)
2 Tbs. olive oil, plus extra to finish
3/4 c. chopped cilantro, divided
3 oz. feta cheese, crumbled
Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 c. of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro. Serves 4.
(from Local Flavors, by Deborah Madison)
2 bay leaves
1/2 tsp. thyme leaves
1 1/2 tsp. sea salt
1 white onion, finely diced
1 large bunch kale (any variety or collards)
2 Tbs. olive oil, plus extra to finish
3/4 c. chopped cilantro, divided
3 oz. feta cheese, crumbled
Drain the beans, cover with plenty of water, and bring to a boil. Remove scum from surface, then add herbs, salt, and all but 1/2 c. of the onion. Lower the heat and simmer until tender, about 1 1/2 hours. Slice the kale leaves from their stems with a knife. Chop coarsely into bite-size pieces and rinse well. Bring a few quarts water to a boil; add salt and the kale. Simmer until tender, 5-7 minutes, and then pour into a colander to drain. Heat the oil in a skillet. Add the remaining 1/2 cup onion and 1/2 cup cilantro. Cook over medium heat until the onion softens, about 10 minutes. Then add the kale and beans with enough of the cooking liquid for plenty of sauce. Simmer together for at least 10 minutes; then serve garnished with crumbled feta and the remaining cilantro. Serves 4.
(from Local Flavors, by Deborah Madison)
NANCY’S CILANTRO SAUCE
1 bunch cilantro
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini
Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.
(from Seeds of Change Catalog)
1 bunch parsley
4 cloves garlic
1/4 c. vinegar or lemon juice
1 Tbs. tamari
1 Tbs. honey or rice syrup
basil or ginger to taste (optional)
1/4 to 1/2 c. tahini
Wash cilantro and parsley and remove the stems. Blend all ingredients, except tahini, in blender on medium speed for 1 minute. Empty into a bowl. Vigorously stir in tahini to desired thickness. Chill. Serve as a salad dressing over steamed vegetables, or as a dip. Also delicious as a sauce for brown rice. Makes 1 1/2 cups.
(from Seeds of Change Catalog)
GINGERED GREENS & TOFU
Marinade:
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar
2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts
Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.
(contributed by CSA member, Katie Davison)
1/2 cup soy sauce
1/2 cup sherry
1/4 cup rice wine vinegar
3Tbs. brown sugar
2 tofu cakes (approx. 1.5 lb.)
1/4 cup peanut oil or vegetable oil
2 Tbs. grated fresh ginger
6 cups shredded greens (any variety)
3 Tbs. fresh lime juice
2 Tbs. chopped fresh cilantro
pinch cayenne or splash of chili oil
Toasted cashews or peanuts
Bring marinade ingredients to a boil in a small saucepan. Simmer for 1 minute and remove from heat. Cut tofu into 1 inch squares, 1/2 inch thick, sprinkle with 2 tablespoons oil and marinade for 5 minutes. Prepare remaining ingredients. Broil tofu for 7-8 minutes per side until lightly browned. While tofu broils, heat 2 tablespoons oil in a wok or large skillet. Stir in the ginger and add greens. Stir constantly until the greens are heated through and wilted. Add lime juice, cilantro and cayenne. Remove from heat. Toss with tofu and marinade. Top with nuts if desired.
(contributed by CSA member, Katie Davison)
BOWTIES WITH BASIL, CILANTRO, SPINACH AND GOAT CHEESE SAUCE
1 pound bowtie pasta
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach (or Perpetual Spinach Chard), well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese
Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste. Serves 4.
(from www.epicurean.com)
1 cup lightly packed basil leaves
3/4 cup packed cilantro or mint leaves
1/2 cup steamed fresh spinach (or Perpetual Spinach Chard), well drained
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter, softened
2 cloves of garlic, minced
1 1/4 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
6-8 ounces goat cheese
Bring a large pot of salted water to boil and cook the pasta to your liking. While the pasta is cooking, combine the basil, cilantro, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until smooth. Add the goat cheese and pulse until well mixed with the other ingredients. When the pasta is cooked, drain, but reserve 1 or 2 tablespoons of the cooking water. Combine the hot pasta with the processed ingredients and the cooking water in a large bowl. Mix until the pasta is coated well. Serve and make sure you have salt and pepper on the table to season to taste. Serves 4.
(from www.epicurean.com)
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