July Recipes

Here are a few recipe ideas for the seasonal fruits and vegetables you have enjoyed from the NYC box share and from our farmers markets:

 

Garlic Scape Pesto

Screen Shot 2017-07-10 at 6.50.24 PM

Ingredients:

  • cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
  • ¼ cup raw sunflower seeds
  • ½ cup extra virgin olive oil
  • ¼ cup Parmesan cheese
  • ½ cup basil leaves
  • Juice of one lemon

Preparation:

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

From the New York Times

 

Carrot Salad with Lime and Cilantro

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Ingredients:

  • 4 medium carrots
  • 1 tablespoon fresh lime juice
  • 1/8 teaspoon finely grated fresh lime zest
  • 2 tablespoons finely chopped fresh cilantro leave
  • 1 teaspoon vegetable oil

Preparation:

Finely shred carrots and in a bowl toss together with remaining ingredients and salt and pepper to taste. Serve salad garnished with cilantro.

From Epicurious

Roasted Baby Turnips with Dijon-Shallot Vinaigrette and Tarragon

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Ingredients:

  • 2 bunches baby turnips, peeled and chopped into quarters
  • 2 tablespoons olive oil
  • Pinch of salt, to taste
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1 shallot, finely minced
  • Pinch of salt, to taste
  • 1 tablespoon tarragon, chiffonade

Preparation:

  1. Preheat oven to 400° F. Toss baby turnips in olive oil and salt. Spread in a single layer on a baking sheet.
  2. Roast for 10 to 15 minutes, or until soft on the inside, with a slightly caramelized exterior.
  3. While the turnips are roasting, whisk together the white wine vinegar and Dijon mustard.
  4. Slowly whisk in the olive oil, taking care not to add too much at a time. Whisk until emulsified, then whisk in the shallots.
  5. Note: These are best served at room temperature.

From Food 52

Black Currant Tea with Ginger and Cinnamon

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Ingredients:

  • 6 cups water
  • 12 wild black currant herbal tea bags
  • 2 3-inch-long cinnamon sticks, broken in half
  • 1 tablespoon (packed) minced peeled fresh ginger
  • 6 tablespoons frozen raspberry-cranberry juice concentrate
  • 1/4 cup sugar
  • Ice cubes
  • 8 cinnamon sticks
  • 8 crystallized ginger rounds

Preparation:

    1. Bring 6 cups water to boil in large saucepan. Add tea bags, broken cinnamon sticks, and fresh ginger. Remove from heat. Cover; steep 10 minutes. Mix in juice concentrate and sugar. Chill until cold. Strain tea mixture into pitcher. (Can be made 1 day ahead. Cover and chill.)
    1. Fill 8 wineglasses with ice. Pour tea mixture over. Garnish with cinnamon sticks and ginger rounds.

From Epicurious

 

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