Late June Recipe Ideas

Below are a few recipe ideas for produce you may have received in your box share or from our farmers market stand.

Roasted Broccolini and Garlic

ROASTED_BROCCOLINI_FINAL

Ingredients

  • 3-4 heads broccolini, split into florets
  • 2 tablespoons olive oil
  • 1 head garlic
  • Kosher salt and freshly cracked black pepper to taste
  • 1 teaspoon red pepper flakes
  • 1 lemon
  • 2-3 tablespoons Parmesan or Asiago cheese, grated

Instructions

  1. Preheat oven to 425 degrees F. Line a baking sheet with Reynolds wrap. Spread the broccolini on the baking sheet and drizzle with olive oil.
  2. Using tongs, gently toss the florets in the oil to combine. Cut the head of garlic in half, and place the exposed garlic in some of the drizzled olive oil. Turn the garlic exposed side up on the baking sheet and sprinkle everything with red pepper flakes.
  3. Transfer the baking sheet into the oven and roast for 20-25 minutes until the broccolini is just slightly crispy.
  4. Remove the baking sheet from oven and squeeze the fresh lemon juice on top of the broccolini. Adjust seasoning and add more salt, pepper and grated Asiago cheese and serve. Transfer the broccolini to a serving platter with the halved garlic heads. Remove the Reynolds Wrap from the baking sheet and discard for easy clean up. Serve immediately.
From What’s Gabby Cooking

Glazed Salad (Hakurei) Turnips

glazed-hakurei-turnips-646

Ingredients

  • 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
  • 1/4 cup (1/2 stick) unsalted butter
  • 3 tablespoons sugar
  • Kosher Salt

Instructions

  1. Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
  2. Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.

    From Bon Appetit

Creamy Cilantro Slaw

359790_cilantro-lime-slaw_1x1

Ingredients

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons (or more) fresh lime juice
  • 1 1/2 teaspoons finely grated lime peel
  • 1 serrano chile, seeded, minced
  • 2 garlic cloves, pressed
  • 1/3 cup chopped fresh cilantro
  • 8 cups thinly sliced green cabbage
  • 4 green onions, minced (about 1/4 cup)

Preparation

    1. Whisk mayonnaise, sour cream, 3 tablespoons lime juice, lime peel, chile, and garlic in large bowl. Stir in cilantro. Add cabbage and green onions; toss to incorporate evenly. Season with salt and pepper. Cover and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled.
    2. Season slaw with more lime juice, salt, and pepper, if desired, just before serving.
From Epicurious

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