Plant It Forward

Caponata Siciliana

Caponata Siciliana

Yield: 4 servings

Serving Size: 1/2 cup

This sweet and sour eggplant dish originated in Sicily. It’s a beautiful dish for summer because it uses all the best vegetables of July and August – eggplant, peppers, tomatoes, and herbs.

Ingredients

  • 2 ½ cups diced eggplant (skin on)
  • Extra virgin olive oil, for frying
  • ¼ cup extra virgin olive oil
  • ½ cup diced spring onion (red or yellow onion can also work)
  • 1½ cup seeded and diced bell peppers, assorted colors
  • ¼ cup diced celery
  • Pinch dried red pepper flakes
  • ¼ teaspoon fresh thyme
  • 2 teaspoons capers, coarsely chopped
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon red wine vinegar, plus more to soak raisins
  • 2 teaspoons granulated sugar
  • 1 cup chopped fresh tomatoes
  • 2 tablespoons raisins or dried currants
  • 2 tablespoons roughly chopped pitted black olives
  • ¼ cup pine nuts
  • Fresh basil leaves, chopped
  • Fresh flat-leaf Italian parsley, chopped

Instructions

  1. In a large, deep skillet or fry pan, heat extra virgin olive oil (should be enough oil to reach a ¼ inch up the side of the pan). When the oil is hot, cook the eggplant in batches until browned all over; drain on paper towels.
  2. Place the ¼ cup olive oil in a medium skillet along with the onion, peppers, and celery. Set over heat and sauté until the vegetables are wilted and beginning to color at the edges, about 10 minutes.
  3. Add the red pepper flakes, thyme, and capers, and season with a little salt and black pepper.
  4. Add the vinegar and sugar and cook to reduce.
  5. Add the tomatoes and cook 10 minutes.
  6. Add the cooked eggplant, raisins, olives, pine nuts, basil, and parsley. Taste and adjust the seasoning with salt and pepper as needed. Cook 5 minutes to marry the flavors. The eggplant and celery should be tender but still firm. Taste again for salt and black pepper.

Notes

Caponata can be served warm, but it is traditionally served at room temperature. It’s even better the day after it’s made, when the flavors have had time to mingle and develop. Served it on toasted bread bruschetta, or as a side dish for grilled fish or meats

http://plant-it-forward.org/caponata-siciliana/

VERMICELLI NOODLE SALAD with SHAVED VEGETABLES AND MISO GINGER DRESSING

VERMICELLI NOODLE SALAD with SHAVED VEGETABLES AND MISO GINGER DRESSING

Cook Time: 1 hour

Serving Size: 6 - 8

Recipe from CulinaryCorps Chef Rusty Obra.

This recipe was based off a Filipino noodle dish that my mom prepared for special occasions and family gatherings called Pancit. It is a vegetable heavy side dish that is served to counter the meat heavy dishes normally on the table. When I first saw the beautiful produce, my mind immediately went this direction to prepare and share for you. Any vegetables can be used but some were blanched and shocked in ice water to keep its color and crunch!

Ingredients

  • 1 8oz package Rice Vermicelli Noodles
  • 2 Carrots
  • 3 Radishes, assorted varieties and trimmed
  • 1 cup Confetti Tomatoes
  • 4 Mini Bell Peppers (any color will do)
  • ½ cup Snow Peas, trimmed
  • ½ cup Green Beans, trimmed and cut into 1 inch pieces
  • ½ cup Purple Green Beans, trimmed and cut into 1 inch pieces
  • For the Miso Ginger Dressing:
  • ¼ cup Purple Basil Leaves
  • ¼ cup Mint Leaves
  • 1 bunch Parsley Leaves
  • ½ cup Raw Peanuts
  • 2 Chiles, seeded and deveined
  • 3 tbsp Ginger, grated
  • 3 Garlic Cloves
  • 3 tbsp Miso Paste
  • Juice of 1 Lemon
  • 1 cup Olive Oil
  • Salt and Pepper

Instructions

  1. For the Noodles: a) In a large stock pot, fill it about ¾ of the way with water and bring to a rolling boil. Season with a generous pinch of salt. Take the noodles out of the package and place in the boiling water. Immediately shut off the heat and allow to soak for about 10 minutes. Drain well in a colander and place in a mixing bowl. Add about ½ of the miso ginger dressing and toss to coat. Allow to cool in the dressing. b) Have three bowls of ice water handy. c) Peel the carrots with a peeler and shave them into long strands using the peeler. Place into the first bowl of ice water to allow to crispen up. Using a mandolin, thinly shave the radishes and add to the first bowl of ice water. Reserve. d) Slice the bell peppers into thin rounds and set aside. e) Pick off any stems from the tomatoes and cut in half if needed. If they are really small, you can leave them whole. Rinse under cold water and pat dry. Reserve. f) Bring another pot of water to a boil and add a generous pinch of salt. g) Add the snow peas to the water and blanch for 30 seconds and immediately shock into the second bowl of ice water. After it chills, take it out and pat dry. Cut into thin strips and reserve. h) Repeat blanching each of the beans in the same water, cooking for 30 seconds and shocking them. Allow to cool completely. Take out and pat dry.
  2. For the Miso Ginger Dressing: a) Combine all the herb leaves into a small bowl and set aside. b) In a dry saute pan over medium heat, lightly toast the peanuts until browned. Reserve and set aside. c) In a blender, place the chiles, ginger, garlic cloves, miso paste, lemon juice and 2/3 of the reserved toasted peanuts. Blend to a rough paste. Add the herbs and about ¼ cup of the olive oil to the paste. Blend until it starts to be smooth. Gradually drizzle in the remaining olive oil to form a dressing. Season with salt and pepper and set aside.
  3. For Assembly: a) Take the noodles out of the bowl and arrange on a pile on a platter. b) Combine all the vegetables in the bowl and gently toss with half of the remaining dressing. Season with salt and pepper. Sprinkle evenly over the noodles. c) Garnish with the remaining 1/3 of the toasted peanuts and drizzle any remaining dressing you may have.
  4. Enjoy!

Notes

Difficulty: 2; Special Equipment: Mandoline, Peeler, Blender

http://plant-it-forward.org/vermicelli-noodle-salad-with-shaved-vegetables-and-miso-ginger-dressing/

Curry Okra

Curry Okra

Ingredients

  • 2-3 Tbsp. Vegetable oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, smashed
  • Freshly ground black pepper
  • 1 Tbsp. curry powder
  • 2 hot red chilies, chopped (remove seeds for a milder dish, leave seeds for more heat)
  • 1 pimento pepper or red bell pepper, or 2-3 sweet peppers chopped
  • 1 lb. bag okra- see preparation below
  • ¼ tsp. salt

Instructions

  1. Add oil to pan and put on medium-high heat. Add onion and garlic. Turn to low and let simmer for 3-4 minutes to release flavors. Add pepper and curry powder and let simmer for 2-3 minutes. Add chilies and pimento pepper. Do not add salt or cover with a lid. Add okra and stir fry on medium-high heat for about 5 minutes oruntil cooked. Add salt and let cook for 2 more minutes until edges are toasted.
  2. To prepare the okra: wash when whole and pat dry. Cut into pieces on a baking tray lined with a towel. Let okra dry for a few hours inside or outside in the sun to dry out the slime.
  3. www.caribbeanpot.com
http://plant-it-forward.org/curry-okra/

Spicy Vegetarian Red Beans and Rice

Spicy Vegetarian Red Beans and Rice

Ingredients

  • 1 pound dried red beans, sorted through for stones
  • 2 tablespoons canola oil
  • 3 tablespoons minced garlic
  • 2 medium carrots, peeled, 1/2-inch dice
  • 2 celery stalks, 1/2-inch dice
  • 1 large sweet onion, 1/2-inch dice
  • 1 medium red bell pepper, 1/2-inch dice
  • Freshly ground black pepper
  • 6 cups lightly packed torn kale leaves, ribs removed
  • 2 canned chipotle chilies in adobo, minced
  • 1 tablespoon adobo sauce (from canned chipotles)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper, or as needed
  • 2 bay leaves
  • Kosher salt
  • Hot sauce, such as Tabasco
  • 4 cups steamed long-grain white rice
  • 1/4 cup sliced green onion, for garnish
  • 1 lemon, cut into wedges

Instructions

  1. Place the beans in a large bowl. Cover with water and soak overnight. Rinse and drain.
  2. Set a large heavy saucepan (Dutch oven works well) over medium heat. Add the oil and sauté the garlic, carrots, celery, onions and bell peppers, about 5 minutes. Season with pepper (do not add salt at this stage or the beans will get tough while cooking). Add the red beans, kale leaves, chipotles and sauce, Worcestershire, smoked paprika, onion powder, thyme, oregano and cayenne. Stir well to combine everything, and then add the bay leaves and 8 cups water. Bring to a boil, reduce the heat to medium and simmer uncovered, stirring occasionally, until the bean mixture thickens, about 1 1/2 hours. Add more water as it cooks if necessary.
  3. Season well with salt once the beans are tender. When done, remove the bay leaves. Then carefully ladle out about 1 cup of the bean mixture into a food processor and puree (or mash with a fork). Return the puree to the pan, taste and season again with salt and black pepper. Add hot sauce to taste at this stage.
  4. Serve the red beans on top of steamed white rice and garnish with sliced scallions and a squeeze of fresh lemon juice. Serve with rice and cornbread
  5. http://www.foodnetwork.com/recipes/guy-fieri/spicy-vegetarian-red-beans-and-rice-recipe.html
http://plant-it-forward.org/spicy-vegetarian-red-beans-and-rice/

Okra Hash

Okra Hash

Ingredients

  • 2 Tbsp. olive oil
  • ½ onion, diced
  • 2 cups sweet potato, diced
  • 3 cups okra, sliced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1/2 tsp smoked paprika
  • Salt
  • Pepper

Instructions

  1. Heat oil in a large sauté pan over medium heat. Add onions and cook for about 2 minutes until translucent. Add the potatoes and cook for 3 minutes. Add the okra, peppers and smoked paprika and continue to cook until potatoes are tender about 10-12 minutes. Season with salt and pepper to taste.
  2. http://abcnews.go.com/GMA/recipe/okra-hash-recipe-17183710
http://plant-it-forward.org/okra-hash/

Eggplant Tricolored & More

Eggplant Tricolored & More

Ingredients

  • --Chef Gina Lopez, Bridgeway Corporate Chef
  • 3 medium eggplants
  • Olive oil
  • Sea salt and black pepper
  • 1 yellow bell pepper cut into 3/8 inch dice
  • 10 cherry tomatoes halved
  • 1 teaspoon red wine vinegar
  • 4 tablespoons of capers, plus 1 tablespoon of the caper brine
  • 5 oz. of buffalo mozzarella
  • Basil chopped
  • Salt and Pepper to taste

Instructions

  1. Preheat Oven 375. Cut the eggplants width ways into ¾ inch slices. Place slices on a baking sheet. Brush them with olive oil and sprinkle with salt and pepper. Roast in the oven for 25 to 30 minutes until eggplants are soft and golden brown.
  2. Mix together bell pepper, tomatoes, vinegar, capers, and brine, and 2 tablespoons of olive oil. Set aside for 30 minutes (the mix can be kept in the refrigerator for several days. The flavors will deepen.
  3. To serve arrange the eggplant slices on a serving dish. Break the mozzarella into large chunks and scatter on top. Spoon over with the yellow pepper salsa and finish with basil.
http://plant-it-forward.org/eggplant-tricolored-more/

Rouge Tomate Gazpacho

Rouge Tomate Gazpacho

Ingredients

  • 1/2c red bell pepper finely chopped
  • 1/2c yellow bell pepper finely chopped
  • 1/2c celery finely chopped
  • 2tsp diced jalapeño
  • 1c cucumber finely chopped
  • 2qt low sodium V8 juice
  • 2 slices of sourdough bread (preferably whole wheat)
  • 3 cloves garlic (can be roasted for more mild flavor)
  • 2oz sherry vinegar 2tbsp extra virgin olive oil 1tsp
  • sugar 1tsp celery seed 1tsp salt

Instructions

  1. Chop veggies and set aside. Purée V8 with bread, garlic, vinegar, olive oil, and sugar for several minutes on high. Add chopped veggies and stir in. Chill until gazpacho is cold throughout and garnish with celery seeds. Diced mango can also be added if available.For extra awesomeness, put some guacamole in the bottom of each bowl before serving for an added flavor/texture option
  2. Submitted by: Farm Share Member Amanda Maness
http://plant-it-forward.org/rouge-tomate-gazpacho/

Green (yellow) bean casserole

Green (yellow) bean casserole

Ingredients

  • 1 medium sized flying saucer squash (cubed)
  • ¼ head radicchio (cut into thin slices)
  • ½ medium onion (chopped small)
  • 3 medium white mushrooms (thinly sliced)
  • 2 leaves of sorrel (tore or rough chopped)
  • ¼ green bell pepper (cubed)
  • 12 oz. of yellow beans, chopped
  • ½ small can of cream of mushrooms
  • ¼ bag crispy fried onions
  • Fajita seasoning
  • Garlic powder
  • Ground coriander
  • Salt and pepper
  • Mrs. Dash seasoning

Instructions

  1. Sauté the squash, onions, chopped filet beans and radicchio. Sprinkle a little of each seasoning when the vegetables begin to “sweat” or release liquid. Quickly remove from the pan and transfer into an oven safe baking dish or casserole.
  2. While your skillet is still hot, sauté your mushrooms with the sorrel. Again season the mushrooms and sorrel with the seasonings listed. When the mushrooms are fully cooked add to the baking dish.
  3. The green beans should be strained then added to your cooked veggie mixture. Add the cream of mushrooms to the veggie mixture. Taste the mixture and consider adding more seasonings.
  4. Top the casserole with fried onions and bake at 375 for about 30 to 45 minutes.
  5. By: Chef Nik Botello
http://plant-it-forward.org/green-yellow-bean-casserole/

Green Thai Curry

Green Thai Curry

Ingredients

  • 2 Tbsp. sesame oil
  • ½ large onion, chopped
  • 4 cloves garlic, chopped
  • 1-2 large bell peppers,
  • chopped
  • 1 large eggplant (optional),
  • cubed
  • 1 lb. okra, coarsely chopped
  • 1 14 oz. can coconut milk,
  • regular or light
  • 2-3 Tbsp. Thai green curry
  • paste
  • 1 Tbsp. fish sauce
  • 2 Tbsp. soy sauce
  • 1 lb. shrimp or chicken
  • ½ bunch long beans, chopped
  • 1 handful Fresh basil, torn
  • Greens (spinach, Malabar
  • spinach, arugula, sweet
  • potato greens, etc.)

Instructions

  1. In a large wok, heat sesame oil over medium-low heat. Add chopped onion and sauté until translucent, about 5 minutes. Add chopped garlic and peppers and sauté for another 3 minutes. Add cubed eggplant and cook for 10 minutes or until tender. Add the chopped okra and cover the wok for a few minutes to let okra steam. Add the can of coconut milk, curry paste, fish sauce, and soy sauce and stir well to combine. Wait until heated through and add the shrimp, long beans, basil, and any greens. Cook for about 5 minutes or until shrimp are cooked and greens are wilted. Serve hot over rice.
  2. *If using chicken, add the chicken before the eggplant and sauté for 5 minutes before adding the eggplant. *Try this recipe using the different Farm Share vegetables. *Begin with 1 Tbsp. green curry paste and then add to taste.
http://plant-it-forward.org/green-thai-curry/

Spaghetti with Squash and Tomatoes

Spaghetti with Squash and Tomatoes

Ingredients

  • 2 Tablespoons olive oil
  • 1 1/2 cups sliced fresh fennel (could also use celery and 1 tsp. fennel seed)
  • 1/2 cup diced green onion
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced green pepper
  • 2 Tablespoons minced garlic
  • 1 cup diced fresh tomatoes
  • 6 Tablespoons cooking sherry
  • Salt and pepper to taste
  • 1 package spaghetti
  • 20 oz. squash- flying saucer or zephyr, chopped
  • 6-8 oz. of bottled or canned tomato sauce

Instructions

  1. In a large skillet, sauté the fennel, green onion, red and green peppers and garlic until tender.
  2. Add the squash and sauté until tender.
  3. Add the tomatoes, sausage and 3 tablespoons sherry and tomato sauce; cook and stir until heated through.
  4. Add salt and pepper to taste.
  5. Just before serving, stir in remaining sherry.
  6. Serve hot over spaghetti.

Notes

Inspired by: http://allrecipes.com/Recipe/Sausage-Peppers-and-Spaghetti-Squash/Detail.aspx

http://plant-it-forward.org/spaghetti-with-squash-and-tomatoes/