This Week’s Share
- Basil, last week of this summer herb
- Onions, Sweet
- Peppers, Poblanos & Hot peppers are in your share this week. Tiburon, are the poblano pepper variety, see the recipe section for some delicious chili rellenos! There is also a serrano and/or jalapeño this week.
- Summer Squash
- Tomatoes, Heirloom & Slicing
This is the week to experiment with salsa recipes. Take your tomatoes, onions, hot peppers & cilantro and combine to your preference. Add a little salt and lemon or lime juice and you are sure to find perfection. Here is a little inspiration.
CHILIES RELLENOS DE QUESO
Adapted from Cooks.com
2 chilies, roasted and peeled
1 1/3 oz cheese, Monterey jack
oil, for frying
1 eggs, separated
1 cup flour, all purpose
1 1/3 pounds (about 2 or 3) tomatoes, peeled
1 medium onion
3-4 garlic cloves, minced
3 tablespoons olive oil
1 cup chicken broth
1 teaspoon salt
1/4 teaspoon cinnamon, ground
pinch of cloves, ground
For the preparation of the tomato sauce, combine tomatoes, onion and garlic in blender or food processor and blend to a puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, cloves and cinnamon. Simmer gently 15 minutes.
Cut a tiny slit in one side of each pepper to remove seeds, leaving stems on and then dry on paper towels. Cut cheese into long thin sticks, one for each pepper and place one stick in each. If the peppers are loose and open, wrap around cheese and fasten with a wooden toothpick.
Pour oil 1/4″ deep into large heavy pan and heat to 365 F.
Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and fold into the beaten egg whites, gently but thoroughly.
Roll peppers in flour, and then dip in egg mixture to coat. Fry in the hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce.
Roasted Poblano-Tomato Salsa
Adapted from Rick’s Roasted Poblano-Tomato Salsa, marthastewart.com/recipe
Makes 3 cups
1 pound ripe tomatoes
2 medium fresh poblano chiles
1/2 onion, sliced 1/4 inch thick
4 garlic cloves
1/2 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh thyme
2 teaspoons coarse salt
Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.
Swiss Chard and Lentil Soup
Adapted from The Best of Bloodroot Volume Two by Selma Miriam & Noel Furie
1/2 C French Lentils
1 medium onion
2 cloves garlic, chopped
1/3C olive oil
2 bay leaves
1/2 teaspoon paprika
1/2 teaspoon cayenne
2 large potatoes
1 bunch chard
2 tablespoons Tamari
Salt & pepper
Pick over 1/2 C French Lentils to remove any stones. Put in a pot, cover with 2 cups water, and bring to a boil. Simmer until tender. Set aside.
Meanwhile finely chop 1 medium onion. In a soup pot, add 1/3C olive oil and sauté the onion. Add 2 bay leaves, 1/2 teaspoon paprika, and 1/2 teaspoon cayenne. When onions are soft and golden, add 2 cloves chopped garlic. Cook briefly, then turn off heat and set aside.
Peel and dice 2 large potatoes. Add to soup pot with 2 quarts water and bring to a boil. Cook until potatoes are almost done.
Meanwhile shred 1 bunch chard. Add chard and lentils to the soup pot. When chard and lentils are quite cooked, season with 2 tablespoons tamari. Add salt and pepper to taste.
Brooke’s Universal Hearty Soup
1/4 to 1/2 C Olive or other vegetable oil
2 C onion, diced
3 C potatoes, chopped into bite size chunks (cut smaller if short on time)
1 C carrots, chopped
2 C chard, chopped
Any amount of any other vegetable (e.g. squash), chopped and added with thought for how long it will take to cook, relative to the other vegetables.
1 T Italian seasonings (this is the only use I have discovered for that jar, if you don’t have the Italian seasoning mix, just add some dried oregano, basil, and thyme)
Cayenne to taste
Salt, pepper to taste
Pour enough oil into a soup pan to generously cover the bottom of the pan and heat on medium. Add the onion and cook, covered until it begins to soften. (If you want to add leeks or garlic, throw them in with the onion at the beginning so the flavor will carry throughout the soup). Turn the heat down low and add the Italian seasoning, a hefty dash of salt, and a pinch of cayenne. The secret to my favorite soups is to let the onion and other seasonings cook in oil for as long as I can stand (and to always add enough salt). After 10-15 minutes of cooking seasonings on low (during which time you can be prepping the other vegetables) you can begin to add the potatoes, carrots, and any other hearty vegetables. Add 1/2 C of water to the pot and turn up to medium/high heat until it boils, at which point you can bring it back down to a simmer. Simmer stirring occasionally. Add water if soup is sticking to the bottom of the pan. After about 20 minutes, add the less hearty vegetables (chard, summer squash, etc.) and bring back to a boil. Cook for another 10-20 minutes (keep the lid on to cook faster, but if the soup has gotten watery, leave the lid off), until all vegetables are thoroughly cooked. Salt and pepper to taste. Be sure to add enough salt that you can taste all the flavor you waited so patiently for. You can serve with a bit of fresh dill on top if you have it.