SUGAR SNAP PEAS WITH SCALLIONS

1/2 pound Sugar Snap Peas, strings removed
2 Tbl canola oil
1 Tbl soy sauce
1/2 tsp roasted Asian sesame oil
2 medium scallions, trimmed and finely chopped

Parboil Sugar Snaps 5 minutes in large kettle of lightly salted boiling water. Drain and quick-chill in ice water; drain well again. Heat canola oil 1 minute in large heavy skillet over moderately high heat. Dump in Sugar Snaps and stir-fry 3 minutes. Stir in soy sauce, sesame oil and scallions, remove from heat, and serve.

BRAISED LEEKS WITH LEMON

4 small or medium leeks, tough outer leaves discarded and leeks trimmed to about 7 inches long and cut lengthwise into quarters or eighths
2 tablespoons unsalted butter
1/4 cup chicken or vegetable broth
1 teaspoon freshly grated lemon zest 

In a shallow dish soak leeks in cold water to cover 15 minutes, rubbing occasionally to remove any grit. In a heavy skillet melt butter over moderate heat. lift leeks out of the water and with water still clinging to them add to skillet. Cook leeks, stirring occasionally, five minutes and add broth and zest. Braise leeks, covered, 5 minutes, or until very tender, and season with salt and pepper.

RHUBARB COMPOTE

4 cups 1/2-inch pieces fresh rhubarb (from about 1 1/2 pounds)
1 1/2 cups sugar
2 tablespoons fresh lemon juice 

Combine all ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb is tender, stirring occasionally, about 7 minutes. Transfer rhubarb mixture to bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)

SESAME SPINACH WITH GINGER AND GARLIC

1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach

Mince garlic and in a small dry skillet toast sesame seeds over moderate heat, stirring, until golden. In a heavy 6-quart kettle heat oil over moderate heat until hot but not smoking and cook garlic and gingerroot, stirring, 30 seconds, or until fragrant and golden. Add spinach by handfuls, stirring, and cook until just wilted. Serve spinach sprinkled with sesame seeds.

ROMESCO SAUCE

2 large, thick slices country bread, crusts removed, cut into 1/2-inch cubes
1/2 cup red wine vinegar
3/4 cup whole almonds
1 pound ripe tomatoes, coarsely chopped
1 tablespoon paprika
1/2 teaspoon freshly ground black pepper
3/4 cup fruity Spanish olive oil

Preheat oven to 350 degrees. In a bowl, soak the bread cubes in the vinegar for 20 minutes. Toast the almonds for 10 to 15 minutes, watching closely. Cool completely, then grind them in a mortar and pestle or food processor until they are finely ground but not oily. Add the vinegar-soaked bread, tomatoes, paprika, salt and pepper to the processor and grind together briefly until evenly pureed. With the motor running, add the olive oil in a thin stream.

BRAISED CABBAGE with CARAWAY

1 head green cabbage
1 tsp. butter (or olive oil)
1 tbsp. minced fresh parsley
1 tsp. sugar1/2 cup broth
1/2 tsp. caraway seeds, or to taste

Remove outer discolored leaves from cabbage. With a sharp knife cut out most of the core of the cabbage, leaving just enough to hold the head together. Slide head into wedges about 1 1/2" thick. In a large skillet, melt butter (or heat oil) and add cabbage, parsley, sugar, pepper & broth. Cover & cook over moderate heat for about 12 min., basting several times w/pan juices. When cabbage is nearly done, sprinkle with caraway seeds. Serve with a little of the pan juices. 

Courtesy of "Jane Brody's Good Food Book"

STIR-FRIED TOFU with BOK CHOI

2 small bunches bok choi, washed
1 carton soft or firm tofu, drained
1 C vegetable stock, chicken stock or water
2 tbsp. soy sauce
1 tbsp. oyster sauce (if vegetarian, omit or substitute Lan Chi Chilli Paste)
1 tbsp. roasted peanut oil
3 garlic cloves, minced
1/4 tsp. salt
1 tbsp. cornstarch mixed w/1tbsp. water

Cut bok choi leaves into 3-inch pieces, the stems into 2-inch pieces. Cut tofu (gently!) into 1"-ish cubes. Mix together stock, soy sauce and oyster sauce. Heat a wide nonstick skillet, add the oil and when hot, add garlic and bok choi. Sprinkle with salt and stir-fry over high heat for about 2 minutes, until greens are wilted. Add stock, reduce heat to low, add tofu. Cover and simmer until tofu is heated through, 4 to 5 minutes. Add diluted cornstarch and gently stir into the juices without breaking tofu. Serve over rice.

Courtesy of Deborah Madison

MULTICOLORED POTATOES with PESTO & PARMESAN

8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves olive oil for brushing pan 
1 1/2 pounds red potatoes 
1 1/2 pounds yellow potatoes 
1 pound purple potatoes
3/4 cup freshly grated Parmesan cheese

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. Preheat oven to 400°F. Coat baking sheet with oil. Cut all potatoes into 1 1/2" pieces. Toss potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer. Transfer potatoes to serving bowl. Add cheese and toss to coat.

FETTUCCINE with ZUCCHINI, ARUGULA, BASIL and LEMON

3/4 tsp salt
3/4 lb whole-wheat fettuccine
1 tbsp olive oil
1 tbsp minced garlic
1 medium zucchini, julienned
1 medium yellow squash, julienned
4 or 5 sprigs basil, leaves shredded
1 bunch arugula, coarsely chopped (about 1 1/2 cups)
3/4 cup halved cherry tomatoes 
1 tsp lemon zest
1 tsp fresh lemon juice

Bring 4 quarts water to a full boil. Add 1/4 tsp salt and stir in pasta. Cook 5 to 8 minutes or until noodles are tender but firm. While pasta cooks, warm oil in a large sauté pan over medium heat. Add garlic, swirl for a moment and reduce heat to low. Do not let garlic brown. Add zucchini and yellow squash and sauté gently until zucchini softens slightly, about 5 minutes. Season mixture with 1/4 tsp salt and remove pan from heat. When pasta is finished cooking, drain noodles. Using tongs or 2 kitchen spoons, combine noodles thoroughly with zucchini mixture over low heat. Add basil, arugula, and tomatoes and season with remaining salt.

Gayle Pirie and John Clark, executive chefs and co-owners of Foreign Cinema, San Francisco

ORZO WITH SUMMER SQUASH AND TOASTED HAZELNUTS

1 1/2 cups orzo (10 oz)
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup finely chopped shallot (6 1/2 oz) 
2 medium zucchini (1 1/2 lb total), cut into 1/3-inch dice
2 medium yellow squash (1 lb total), cut into 1/3-inch dice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup hazelnuts (4 oz), toasted, loose skins rubbed off in a kitchen towel, and nuts coarsely chopped 
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh basil
2 teaspoons finely grated fresh lemon zest

Cook orzo in a 4- to 5-quart pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain orzo in a colander. While orzo is cooking, heat butter and oil in a deep 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallot, stirring, until golden, about 5 minutes. Add zucchini, yellow squash, salt, and pepper and sauté, stirring occasionally, until vegetables are just tender, about 5 minutes. Remove from heat and stir in nuts, parsley, basil, and zest. Add cooked orzo to skillet and stir gently. If mixture seems dry, moisten with some reserved pasta water. Season with salt and pepper. Serve warm or at room temperature.

FENNEL WITH OLIVE OIL & PARMESAN

2 fennel bulbs, stems removed (save a few fennel leaves for garnish)
bouquet garni: 3" piece of celery tied with thyme, parsley and a bay leaf
2 quarts water
1 Tablespoon olive oil
1 Tablespoon freshly grated Parmesan
salt and freshly ground black pepper

Bring the water to a boil in a large pot. Add the fennel bulbs and the bouquet garni. Cook, uncovered, for 25 minutes or until tender but still crisp. Drain and allow to cool. Gently squeeze the bulbs to remove excess water. Cut the bulbs in half lengthwise and arrange them in a baking dish. Sprinkle with the olive oil, cheese, salt and pepper and bake for 10 minutes. Transfer the fennel to a serving platter. Garnish with the fennel fronds which you can cut finely over the dish with scissors.

ARUGULA AND RADICCHIO WITH FETA AND DATES

2 tablespoons fresh lemon juice 
1/2 cup extra-virgin olive oil 
1/8 teaspoon salt 
1/8 teaspoon black pepper 
1/2 cup pitted dates 
1/4 pound baby arugula (8 cups) 
1 (3/4-pound) head radicchio, torn into bite-size pieces (6 cups) 
3 ounces crumbled feta (1/2 cup) 

Whisk together lemon juice, oil, salt, and pepper in a bowl until combined well. Halve dates lengthwise and thinly slice crosswise. Toss together arugula, radicchio, feta, and dates in a large bowl, then toss with enough vinaigrette to coat.

Courtesy of Gourmet, June 2007 

RADICCHIO RISOTTO

About 6 1/2 cups of Vegetable Stock
6 tablespoons butter
1 onion, chopped
1 head radicchio, cut into strips
2 cups risotto rice
5 tablespoons white wine
2 tablespoons Parmesan cheese, freshly grated
salt 

Bring the stock to a boil. Meanwhile, melt half the butter in another pan, add the onion and cook over low heat, stirring occasionally, for 5 minutes. Stir in the radicchio, then stir in the rice and cook, stirring, until the grains are coated in butter. Pour in the wine and cook until it has evaporated. Add a ladleful of the hot stock and cook, stirring, until it has absorbed. Continue adding the stock, a ladleful at a time, and stirring until each addition has been absorbed. This will take 18-20 minutes. When the rice is tender, season with salt to taste, stir in the remaining butter and the Parmesan and serve.

CUCUMBER "NOODLE" GINGER SALAD

This is a delicious & refreshing summer side dish. 

2 cucumbers 
2 tablespoons rice vinegar 
2 teaspoons sesame oil 
1/2 teaspoon red pepper flakes 
1/2 teaspoon sugar 
1 teaspoon soy sauce 
1/4 teaspoon grated ginger 
1 tablespoon toasted sesame seeds, to garnish 

Peel cucumber and discard skin. Continue using peeler, making long, lengthwise cuts to make ‘noodles’. Peel, rotating cucumber until you reach the core of seeds. Discard seeds. Drain noodles in a colander while preparing dressing. Whisk all other ingredients together. Squeeze noodles to get rid of excess moisture. Toss with dressing and garnish with sesame seeds. Serve immediately.

TZATZIKI

Truly a wonderful Greek accompaniment to many meals, especially meats, or as a dip for veggies and pita bread. Strained yogurt may be found at Greek groceries and specialty shops, or use the method below. Adjust the amount of garlic to taste.

32 ounces plain yogurt
1 large cucumber, peeled and shredded
5 cloves garlic, minced
3 tablespoons distilled white vinegar
1/4 cup extra virgin olive oil
salt to taste 

Place a cheese cloth over a medium bowl and strain the yogurt 6 hours in the refrigerator, or over night. Drain as much excess liquid from the cucumber and garlic as possible. In a large bowl, mix together the yogurt, cucumber, garlic, vinegar, olive oil and salt. Stir until a thick mixture has formed.

COLESLAW WITH YOGURT DRESSING

1/2 cup plain yogurt
2 tablespoons Dijon mustard
1 tablespoon water
2 teaspoons mayonnaise
2 teaspoons fresh lemon juice
6 cups thinly sliced cabbage (about 1 large)
4 medium carrots, shredded
1 cup thinly sliced red onion (about 1 large)
1/2 teaspoon dill seeds

In a large bowl whisk together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper.

HALLOUMI CHEESE WITH LIME AND CAPER VINAIGRETTE

12 oz Halloumi Cheese*
2 tbsp flour, seasoned with salt and pepper
2 tbsp olive oil

For the dressing:
Juice and zest of 1 lime
1 tbsp white wine vinegar
1 1/2 tbsp capers, drained
1 clove garlic, finely chopped
1 tsp grain mustard
1 tbsp chopped fresh cilantro leaves
2 tbsp extra-virgin olive oil
salt and freshly-ground black pepper
To garnish: Fresh sprigs of cilantro

*Halloumi is available at Whole Foods Market and other specialty foods stores. 

First of all, pat the Cheese dry with paper towels. Then, using a sharp knife, slice it into eight slices, including the ends. Now dredge in seasoned flour. Prepare the dressing by simply beating all the ingredients together in a small mixing bowl. When you're ready to serve the Halloumi, heat the oil in a skillet over medium heat. When the oil is really hot add Cheese to the hot skillet—they take 1 minute on each side to cook, so by the time the last one's in, it will almost be time to turn the first one over. They need to be a good golden color on each side. Serve them on warmed plates with the dressing poured over and garnished with the cilantro sprigs.

SESAME KALE SALAD

1 large bunch kale
2 Tbs soy sauce
2 Tbs toasted sesame oil
1 Tbs toasted sesame seeds
1 clove garlic, minced
2 tsp honey
1 Tbs apple cider vinegar
Dash of black pepper

Separate kale leaves from stems and roughly chop. Steam until the greens are just tender. Drain; let cool until it can be handled. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Toss together.

Courtesy of Madison Area CSA Coalition

BABY BOK CHOY WITH SHIITAKE MUSHROOMS

1 bunch baby bok choy
1 Tablespoon olive oil
2 tsp minced fresh ginger
2 cloves garlic, minced
4 ounces fresh shiitake mushrooms, stems discarded and caps sliced into 1/4"-wide strips
1 1/2 tsp cornstarch
1/4 tsp salt
1/8 tsp pepper
1/2 cup water

Trim 1/4" off root ends of bok choy. Cut into 2" sections, keeping stems and leaves in separate piles. In a large nonstick skillet, heat oil over medium-high heat. Add ginger and garlic and cook 30 seconds until fragrant. Add bok choy stems and mushrooms and cook, stirring, two to three minutes or until vegetables are beginning to soften. Meanwhile, in a small bowl, combine cornstarch, salt, pepper, and water, stirring until cornstarch is dissolved. Add bok choy leaves and cornstarch mixture to pan and cook, stirring constantly, for one minute or until sauce is slightly thickened and leaves are just limp.

RHUBARB CAKE

This recipe comes from a CSA Member, Carolyn Kaylor, of our Jackson Heights Farmspot group. This is really delicious and simple to make!

4 cups rhubarb (chopped in 1/2" pieces)
3/4 cup sugar
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup butter
1 tsp vanilla
1/4 tsp almond extract
2 eggs
1/3 cup milk 

Preheat oven to 375F. Mix the rhubarb and sugar and set aside. Mix flour, baking powder, and salt and set aside. Cream the butter, add the wet ingredients, and then add the flour mixture. Grease/butter a 9x9 pan and put the rhubarb/sugar on the bottom, then add the batter on top. Bake for 35 minutes or until golden.