Veggie Feast August 16, 2017

 This Week’s Veggie Feast

Sweet Onions

 

Lettuce Mix

 

Broccoli

 

Carrots

 

Swiss Chard

 

Green beans

New this week!

Strawberries

Still as sweet as can be!

Garlic Braid

These braids should last for the winter.  We let them cure a little longer than we did last year.  Hang them somewhere out of direct sunlight.  Many people say they are too pretty to be used, so if you need to hold on to aesthetics know that you will be getting more garlic in future weeks.

Recipes

Chili garlic tofu with sesame broccoli

Okay, some people see the word tofu and shudder.  I admit I occasionally feel a little iffy about tofu, especially with all the GMO soy produced in this country.  But if you are a tofu fan, or on the fence this is a good recipeto try.  I chose it because it is quick and easy with ingredients that are readily available (excepting the seaweed strips, which you can omit or take a trip into Hamilton’s Rainbow’s End, they probably stock them.)

Ingredients
  • 8 -12 ounces extra firm tofu
  • 2 Tablespoons peanut oil, or use coconut or another vegetable oil
  • ½ teaspoon fresh cracked peppercorns
  • 1/2 teaspoon salt
  • 4 smashed garlic cloves
  • 8 ounces broccoli florets
  • Tablespoon Chili Garlic Sauce
  • 2 Tablespoons Honey ( or agave or sugar)
  • 1½ teaspoons Bragg Liquid Aminos or Soy Sauce
  • Garnish – 2 small sheets roasted seaweed, sliced into thin strips (optional)
  • 1 Tablespoon toasted sesame seeds
  • Feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.
Instructions
  1. Drain and blot tofu.  Cut into half inch thick pieces. Blot again.
  2. Heat oil in a large skillet over medium heat.
  3. Add salt, pepper and smashed garlic, directly in the skillet. Swirl and cook for 1-2 minutes.
  4. Sear tofu until golden brown, over medium heat, about 5 minutes each side.
  5. At the same time, fill a medium pot with ¾ inch of water, and set on the stove. Place a steam basket inside and layer up the broccolini. Cover with a lid and bring to a boil. Steam for 5 minutes or desired doneness – less for green beans, use your own judgement 😉
  6. Mix the chili sauce, honey and soy sauce in a small bowl. Set aside.
  7. Cut the seaweed strips.
  8. When the tofu is done, divide among two plates.
  9. With tongs, move the garlic from the skillet, transfer the broccolini to the skillet and give it a good stir to coat.
  10. Add the toasted sesame seeds, and stir for one minute over medium heat. Divide among the plates.
  11. Drizzle the tofu with the chili sauce and top with the seaweed strands.
  12. Eat immediately.
  13. Feel free to substitute salmon or chicken, searing in the pan and finishing in the oven, adding the sauce after.
  14. If you like your tofu extra crispy, dredge in cornstarch before searing for extra crunch

Source: adapted from  Feasting at Home

Green Wraps

Having trouble thinking of creative ways to use that chard?  Here is a recipe the uses collard greens as a wrap, substitute chard for collards.

Green Bean and Peach Salad

Ingredients

12 cup olive oil
1 medium walla onion, thinly sliced
1 lb. firm-ripe yellow peaches, sliced
1 tbsp. finely chopped oregano
2 tbsp. white balsamic vinegar
Salt and black pepper, to taste
2 lb. green beans, trimmed

Instructions

  • Heat 3 tbsp. oil in a 12″ skillet over medium-high heat.
  • Add the onion and cook until slightly caramelized.
  • Stir in peaches and oregano; cook until peaches are soft, 5-7 minutes.
  • Whisk remaining oil with vinegar, salt, and pepper in a large bowl; add onion and peaches and set aside.
  • Bring a 6-qt. saucepan of salted water to a boil; add beans and cook until crisp-tender, 1-2 minutes.
  • Transfer to a bowl of ice water until chilled. Drain and add to peach mixture; toss to combine.

Source:  adapted from Saveur

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