Below are a few ideas for using your September box share items. The fun part of receiving such an assortment is getting to cook creatively with abundance!
Carrot Ginger Salad
- 1 pound carrots, peeled and shredded
- 1 garlic clove, minced
- 2 tablespoons sherry vinegar
- 1 cup coarsely chopped cilantro
- 1/2 cup grapeseed oil
- Salt and freshly ground pepper
- 1/3 cup fresh carrot juice
- 2 tablespoons mayonnaise
- 1 1/2 teaspoons Asian sesame oil
- 3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely grated fresh ginger
- In a medium bowl, toss the shredded carrots with the garlic, vinegar, 1/2 cup of the cilantro and 1/4 cup of the grapeseed oil. Season the carrots with salt and pepper. Let the carrots stand for 15 minutes; drain well.
- Meanwhile, in a small saucepan, boil the carrot juice over moderate heat until it is reduced by half, about 5 minutes. Let the reduced carrot juice cool slightly, then transfer to a bowl. Whisk in the mayonnaise, sesame oil, ginger juice and the remaining 1/4 cup of grapeseed oil. Season the carrot dressing generously with salt and pepper.
- Add the carrot dressing and the remaining 1/2 cup of cilantro to the carrots and toss the salad well. Transfer to a shallow bowl and serve immediately.
- 3 medium tomatoes, peeled, seeded, and chopped (about 3 cups)
- 1 large cucumber, peeled, seeded, and chopped (about 2 cups)
- 1 red bell pepper, chopped (about 1 cup)
- 1 medium onion, chopped (about 11/4 cups)
- 3 cups canned tomato juice
- 2 tablespoons fresh herbs (such as tarragon, thyme, or parsley), chopped
- 1/4 cup red wine vinegar
- 2 cloves garlic, peeled and finely chopped
- 2 tablespoons tomato paste
- Juice of 1/2 a lemon
- Kosher salt
- Cayenne pepper
- 1 cup croutons, to garnish
1. In a bowl, reserve 2 tablespoons each of the tomato, cucumber, pepper, and onion to garnish.
2. In the food processor or blender, purée the remaining ingredients (except the croutons) until smooth, adjusting the seasoning to taste with lemon juice, salt, and cayenne pepper.
3. Cover and chill thoroughly, at least 3 hours but preferably overnight. Adjust the consistency as desired with water. Serve in chilled bowls garnished with the reserved vegetables and croutons.
- 2 tablespoons Italian seasoning
- 2 eggs
- 2 tablespoons water
- 1 small eggplant, sliced into 1/4 inch rounds
- 1 (14 ounce) jar spaghetti sauce
- 1 cup ricotta cheese
- 1 cup grated Parmesan cheese
- 1 tomato, thinly sliced
- 1 (8 ounce) package angel hair pasta
- 1 tablespoon peanut oil