tried and true
Some days, I stare at my refrigerator completely stumped. I can hardly remember what I've ever made for dinner, let alone what to make tonight. But when this beautiful box arrived I was suddenly struck with memories of a few great recipes that are definitely worth trotting out again - whether for family (hello zucchini burgers) or company (I'm looking at you, Spanish tortilla). Whether you're cooking for yourself or others, I'm sure you'll find plenty of opportunity for deliciousness with this week's box.
Your Box
Vegetables Brussels Sprouts Rainbow Carrots Rainbow Chard Yellow Onions White Mushrooms Russet Potatoes Zucchini
Fruit Little Jewel Apples Valencia Oranges
Farm Fresh Eggs
recipes
SWISS CHARD and POTATO Spanish Tortilla
Gourmet Magazine
INGREDIENTS 1 lb boiling potatoes 1/2 cup olive oil 1 large onion, chopped 1/2 teaspoons salt
1/2 teaspoon smoked paprika 1 bunch rainbow chard, leaves separated, stems washed and chopped 7 large eggs
Serves 6 - 8
INSTRUCTIONS
Peel potatoes and cut into 1/3-inch dice (2 1/4 cups). Heat oil in a 10-inch nonstick skillet over moderate heat until hot but not smoking, then reduce heat to moderately low and cook potatoes, onion, chard stems, and 1/2 teaspoon salt, stirring occasionally, until potatoes are tender, about 20 minutes.
Blanch chard while potatoes cook: Cook chard in a 4 to 6-quart pot of boiling salted water until wilted, 1 minute. Drain in a colander and immediately transfer to a bowl of cold water to stop cooking. Drain again, squeezing to extract excess moisture, then coarsely chop.
Drain vegetables in colander set over a bowl, reserving drained oil, and cool 10 minutes. Add chard to potato mixture stirring to mix in evenly.
Lightly beat eggs in a large bowl, then stir in vegetables, 1 tablespoon drained oil, and remaining 1/2 teaspoon salt.
Add 1 tablespoon drained oil to skillet, then add egg mixture and cook over low heat, covered, until sides are set but center is still loose, about 12 minutes. Sprinkle smoked paprika across top, then place under broiler for 1 minute to brown lightly.
Shake skillet gently to make sure tortilla is not sticking (if it is sticking, loosen with a heatproof plastic spatula). Slide tortilla onto a plate and serve warm, cut into wedges.
Turkey & ZUCCHINI Burgers
Yotam Ottolenghi | Jerusalem
INGREDIENTS 1 pound ground turkey meat 1 large zucchini coarsely grated (scant 2 cups) 3 green onions, thinly sliced 1 large free range egg 2 Tbsp chopped fresh mint 2 Tbsp chopped fresh cilantro (stems included) 2 clove garlic, crushed and minced 1 tsp ground cumin 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp cayenne pepper about 6 Tbsp vegetable oil
Sumac Yogurt Sauce 1/2 cup sour cream 2/3 cup Greek yogurt 1 teaspoon grated lemon zest 1 Tbsp lemon juice 1 small clove minced garlic 1 1/2 tbsp olive oil 1 tbsp sumac 1/2 tsp salt 1/4 tsp black pepper
Serves 4-6
INSTRUCTIONS
First make the sauce by placing all of the sauce ingredients in a bowl and stirring until combined. Chill until ready to use.
Preheat the oven to 425°. In a large bowl combine all the ingredients for meatballs except vegetable oil. With your hands then shape to form 3 to 4 inch wide patties, placing them on a baking sheet. Note that the patties will be rather wet.
Pour enough of the vegetable oil in a large frying pan to cover the bottom of the pan and place over medium-high heat. Once hot, lower the heat to medium. Working in batches, sear the patties on both sides. Cook each batch for about 4 minutes.
Place seared patties on baking sheet lined with parchment paper and place in the oven for 5 to 7 minutes, or until just cooked through. Serve warm or at room temperature, with the sauce spooned over or on the side.
Feta Pistachio Dip
Sarah Jenkins | Food52
INGREDIENTS 1/2 cup shelled pistachios 1 clove garlic 1 big handful of dill 1 tsp dried mint or a few sprigs of fresh mint 4 oz feta 1 cup Greek yogurt 2 ttbsp dried rose petals (optional for garnish) 3 tbsp extra virgin olive oil
INSTRUCTIONS
Get a selection of raw seasonal vegetables. Go for color! Your rainbow carrots will really dress up this crudité platter.
Buzz the garlic and pistachio together in a food processor into a rough crumble. Add the dill and mint and pulse until well chopped and amalgamated, add the feta cheese, and pulse. Add the yogurt and pulse.
Drizzle the olive oil in and pulse one more time. Taste for salt; because of the feta, it shouldn’t need any. Let it rest for at least 4 hours to let the flavors meld. This dip will hold easily for a day or two in the fridge.
Arrange the crudité vegetables on a plate or board, the more varied the better. Place the dip in a shallow bowl and sprinkle with rose petals.
